if you love various blanks, then assorted cucumbers and zucchini for the winter is a great idea. Such preservation is always appropriate on the table. From one can you can get two types of blanks. In addition, assorted can include many vegetables that are combined with each other. But this time I decided to get by with only cucumbers and zucchini. This assorted recipe for the winter is designed for three-liter jar. The number of vegetables is approximately equal. But you can, for example, put zucchini on top in a small amount if not enough cucumbers.
In order for the workpiece to turn out to be of high quality, it is necessary to fill it with boiling water three times. Thanks to this, the vegetables are thoroughly warmed up and the lids do not swell, and the brine does not become cloudy. After the assortment of vegetables for the winter is ready, it is worth wrapping the jar and letting it cool thoroughly upside down. So, let's start cooking.
Recipe Information
Cooking method: conservation .
Total cooking time: 2 h
Servings: 3 liter jar.
Ingredients:
- cucumbers
- zucchini
- dill umbrella
- horseradish leaf
- allspice peas - 3-4 pcs.
- Bay leaf- 2 pcs.
- garlic - 2-3 cloves.
for the marinade:
- salt - 3.5 tbsp. spoons
- sugar - 3 tbsp. spoons
- vinegar 9% - 80 ml.
Recipe
Cucumbers must be soaked in advance cold water and let them stand for about two hours. Wash three-liter jars thoroughly with soda. They may not be sterilized. Boil the lids.
In a jar at the bottom we put a dill umbrella, horseradish leaf, chopped garlic, bay leaf and allspice.
Next, lay the cucumbers tightly. They should be approximately the same size without defects. The number of cucumbers is half a jar.
Cut the zucchini into circles or halves, depending on the size of the fruit. We also lay the cucumbers tightly on top.
Pour the contents of the jar with boiling clean water. We cover tin lid and hold for about 40 minutes so that the vegetables warm up well.
Then drain the water and boil it again. Fill again and hold for about 20 minutes. For the third time, we will already prepare the marinade. Therefore, pour water into the pan and add the necessary ingredients.
Bring water with sugar and salt to a boil.
In the meantime, pour vinegar directly into the jar.- Pour the contents of the jar with boiling brine for the third time and immediately roll up the lid.
We turn the jar over and wrap it up. Keep until completely cool. Assorted zucchini and cucumbers for the winter are ready. - Keep vegetable mix for the winter it is necessary in a cool place.
Step 1: prepare cucumbers.
Rinse cucumbers very thoroughly with running water, a sponge or a soft brush, cleaning off pieces of earth, sand and other dirt. Cut off the tips on both sides and cut the vegetables into slices of small thickness, it is better to cut very large specimens in semicircles.Transfer the chopped cucumbers to a deep bowl, sprinkle with salt, mix very well and leave in this form for 2 hours. Vegetables should give juice, a lot of juice.
Step 2: Prepare the zucchini.
When the cucumbers are about to infuse, start preparing the rest of the vegetables. Zucchini first. They need to be washed very well and peeled if it is hard. Divide the zucchini into halves and remove large seeds from their core. After cleaning, cut the remaining pulp into small cubes.
Step 3: prepare the bow.
Peel the onions, rinse with cool water and cut into cubes or thin feathers.
Step 4: Prepare the Carrots
Peel the carrots, rinse and dry thoroughly, and then grate them on a special carrot grater in Korean style. If there is none, then take the usual medium grater.
Step 5: preparing a salad of cucumbers with zucchini for the winter.
When the cucumbers are infused, drain all the resulting juice from them, and then mix them with zucchini, onions and carrots. Add to the resulting vegetable salad garlic crushed with a press. Stir.
Pour clean water into a saucepan and add all the marinade ingredients to it at once. Mix well and bring to a boil.
Pour the cucumber salad with zucchini into the boiling marinade, wait until everything boils again (while the vegetables need to be mixed all the time), and remove from heat.
Spread the hot salad along with the marinade into prepared sterilized glass jars. Tamp down so that air bubbles do not get lost somewhere. Cover the filled jars with lids and transfer them to a saucepan prepared for pasteurization. (Let me remind you that the bottom of the pan should be lined with a towel, and the water in it should be the same temperature as the salad in the jars.) Boil the jars with the blanks in a water bath for 15 minutes.
After pasteurization, jars with blanks must be immediately closed tightly, turned upside down and placed on lids until completely cooled. Store the cooled cucumber salad with zucchini in a cool dark place, and after a week you can open one jar and try what happened.
Step 6: serve cucumber salad with zucchini for the winter.
Serve cucumber salad with zucchini for the winter on a festive or everyday table as a snack. And do not be surprised that you will immediately begin to ask for the recipe for its preparation.
Bon Appetit!
This amount of ingredients was enough for me to fill 8 small jars, approximately 330 grams of lettuce each.
You can take purchased tomato puree, or you can cook it at home by chopping peeled tomatoes in a blender or meat grinder. It is better to choose those vegetables that are more juicy.
It is best to use zucchini for cooking.
Every summer summer residents collect a large number of fresh vegetables, fruits, vitamins of which you want to save until winter. We preserve zucchini to keep all the nutrients along with a wonderful taste. Your attention is presented to the recipes for the conservation of zucchini with detailed description process.
Canning zucchini without sterilization
It is known that canning zucchini for the winter is a simple process of preserving the taste of vegetables for a long time, without sacrificing quality, useful substances. canned zucchini for the winter will tasty addition to home winter menu, diversify food during fasting, become a crispy side dish for any meat. You need to take:
- zucchini - one and a half kg;
- salt - 3-4 tbsp. l.;
- parsley - to taste;
- garlic - a few cloves;
- vinegar - 7 tbsp. l.;
- sugar - 4 tbsp. l.;
- pepper plus lavrushka.
Let's start cooking canned food delicious zucchini for the winter:
- Prepare vegetables. To do this, they must be thoroughly washed, cut. For convenience, you should get circles 1 cm wide each.
- Pour the vegetables with water, leave them for several hours - ideally overnight.
- Put parsley, pepper, bay leaf, garlic on the bottom of the jar.
- Lay out sliced slices in layers. They should be placed as tightly as possible.
- Pour boiled water. Wait half an hour.
- Pour the water from the jar into the pot. Then add salt and sugar. After boiling water, pour vinegar.
- After preparing the brine, pour it back to the zucchini.
- Roll up the lid. Then turn the jar over and leave to cool.
Preserved zucchini in Korean
spicy snack from canned zucchini for the winter it will be an alternative for many purchased salads: firstly, it is much tastier, and secondly, it is cheaper. To prepare, you need to stock up following products:
- zucchini - 3 kg;
- garlic - 4 heads;
- onion - half a kilo;
- vinegar - 5 tbsp. l.;
- carrot - half a kilo;
- bell pepper - 6 pcs.;
- sunflower oil - 1 tbsp. l.;
- salt and sugar - about 200 gr;
- herbs and spices - to taste.
- Wash, peel and grate carrots.
- Wash the zucchini, then grate.
- Pepper, cut onion. Should be a thin straw.
- Press the garlic.
- Chop greens.
- Make a marinade: mix oil, vinegar, salt, spices and sugar.
- Mix all vegetables, pour marinade.
- Leave to infuse in the refrigerator for four to five hours.
- Transfer to jars, then roll up.
Zucchini fried for the winter
Preserving zucchini for the winter is not the only boring recipe that cannot surprise anyone. There are a lot of ways to make blanks, you can add something from yourself to each recipe, and then the final dish will acquire a unique taste. Don't be afraid to experiment. From one such experiment, a recipe for fried oblong pumpkins was born. For him you need:
- zucchini - 1 kg;
- garlic - one head;
- salt;
- oil - 200 ml;
- parsley and dill - 7-8 branches each;
- vinegar - 3 tbsp. l.
Cooking process:
- Wash and cut vegetables. An interesting fact: if you want your dish to look more interesting, you can take zucchini, the skin of which differs in color.
- Salt the rounds, mix, let them brew for fifteen minutes.
- Heat up a frying pan, pour oil into it. Fry the plant until golden brown on both sides. Zucchini loves to soak up liquids, so you need to make sure that the oils on the dishes are just right. Add more if necessary vegetable oil.
- Chop greens and garlic.
- It is necessary to boil the oil and cool it.
- Banks must be sterilized. To do this, you can rinse them thoroughly using soda, and then harden them in the oven.
- Put the greens on the bottom of the jars and pour over the chilled oil.
- Spread layers of zucchini, alternating them with garlic.
- When everything is filled, you need to pour vinegar and start sterilizing.
- To do this, you need to put a jar with a future dish in a saucepan, pour two-thirds of the water and put on fire. As it starts to boil, reduce the power to a minimum and cook for half an hour.
- Roll up the jars and let the zucchini cool.
Adjika from zucchini for the winter
Famous squash canned adjika – excellent dish for all lovers hot snacks. Need to take the following ingredients:
- zucchini - 3 kg;
- tomatoes - 2 kg;
- Bell pepper- half a kilo;
- carrot - half a kilo;
- garlic - 6 heads;
- ground pepper, sugar, salt and vegetable oil.
- Chop the tomatoes. To do this, you can use a meat grinder.
- First peel the zucchini, send it on the road after the tomatoes.
- Peppers and carrots will follow them.
- Chop garlic and add.
- Add the spices and mix all the vegetables together thoroughly.
- Put on not the biggest fire. About 40-50 minutes to cook the dish.
- Transfer to banks. Then turn them upside down and, wrapped in a blanket, leave to cool.
Mushroom flavored zucchini canning recipe
Many people prefer to treat themselves to pickled mushrooms, but if there is no forest nearby where you can pick up a basket of mushrooms, then it will not be difficult to make canned zucchini for the winter, like mushrooms. For cooking, you need to take:
- zucchini - one and a half kilos;
- dill - 1-2 bunches;
- salt - 1 tbsp. l.;
- sugar - 2 tbsp. l.;
- garlic - 6-7 cloves;
- pepper;
- butter;
- vinegar.
Cooking:
- Peel vegetables from the skin. Cut into large cubes.
- Then chop the dill.
- Garlic - through a special crush or cut as finely as possible.
- Mix vegetables with herbs, spices and oil. Leave for three to four hours.
- Divide zucchini into jars. Pour into container warm water, put there banks.
- After boiling, cook for another 5 minutes. It is important that water does not get inside the cans.
- Roll up the banks, turning over, leave for a day. It is best to wrap in a thick cloth or blanket. Then you can clean them in the basement or pantry.
Video: canned zucchini recipes
A good alternative to pickled cucumbers are canned zucchini. How to do salting and spinning cans, where it is better to use tomato sauce and how to cook stew for preservation, they will tell experienced housewives? Closing jars is easy, but cooking has its own secrets, and the presenters will tell about them in the videos below.
Recipe for pickled zucchini for the winter
Zucchini appetizer
Zucchini in tomato for the winter
Zucchini salad
Consider the versatility of seaming. Vegetables are quite crispy, slightly spicy and very juicy. Lots of firm pickled pulp- the most accurate description. These zucchini do not look exactly like cucumbers, but are suitable for winter salads and will be a low-calorie respite from the pangs of appetite on a diet.
Statistics say that the Slavs most often twist marrow caviar. But we keep today's recipe on the must-have list. Just as steadily from year to year we and.
Cut into circles and put in jars along with spicy ingredients, pour hot solution and sterilize. This is how the recipe can be summarized. And yet it is better to do elementary steps according to the description with a photo in order to take into account all the nuances.
Attention! For all recipes we need sterilized jars and lids.
In time, each blank will take about 1 hour, taking into account the sterilization of cans.
Let's start cooking!
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Marinated zucchini for the winter without sterilization
We need:
- Zucchini -1.8-2 kg
- Young dill - 1-2 bunches
- Garlic - 9 medium cloves
- Black peppercorns - 15-18 pcs.
- Carnation - 6-9 pcs.
- Bay leaf - 3 pcs.
For marinade:
- Water - 1.5 l
- Sugar - 190 g (almost 10 tablespoons without a slide)
- Salt (rock, without impurities) - 70 g (almost 3 tablespoons without a slide)
- Vinegar (table, 9%) - 190 ml
Important details:
- This amount of ingredients is enough for 3 liter jars.
Preparation and bookmarking in banks.
Thoroughly wash the zucchini and cut off the nose and ass. We cut circles with a thickness of 1.5-2 and even 2.5 cm. Focus on your taste.
It is better to take medium-sized young zucchini. If we still take very large ones, we will have to cut each circle in half. In mature zucchini, it is better to remove the seeds by sacrificing the form of cutting: make large sticks.
My dill. Peel the garlic and cut each clove in half lengthwise.
We fill the banks. For one liter jar:
- At the bottom we put 4-6 sprigs of dill.
- Top 1-2 garlic cloves, 2 pcs. cloves, 6 peppercorns, 1 bay leaf.
- Squash circles spread flat, on top of each other, tightly, to the top. You can cut 2-3 circles in half and compact the styling by pushing these halves from the side.
- We complete the composition with another 1 clove of garlic, which we squeeze along the side wall.
So we form 3 banks. Quantities are arbitrary, adjust the garlic and herbs to your liking.
Preparing vegetables with boiling water before seaming.
Fill the filled jars with boiling water, cover with a lid and leave for 10 minutes.
We drain the water. Again, fill the jars with boiling water - cover - wait 10 minutes.
Prepare the marinade, pour and roll up the workpiece.
During this time, prepare the marinade. We heat the water, add sugar, salt, stir until completely dissolved, pour in the vinegar, bring to a full boil and hold for 2-3 minutes - let it boil.
Here you can take a sample from the solution and adjust to taste by adding sugar or salt.
Drain the second water from the jars and immediately fill the zucchini with hot brine - to the top.
Close the lid tightly (twist-off or seaming key).
Turn upside down and wrap to cool slowly.
Zucchini circles in liter jars with sterilization
Store-like is a fitting description for this classic seam.
We need:
- Zucchini (preferably young) - about 2 kg
- Garlic - up to 9 cloves
- Black pepper (peas) -18 pcs.
For marinade:
- Water - 1.2 l
- Salt (coarse, without additives) - 2 tbsp. heaped spoons
- Sugar - 3-4 tbsp. spoons (taste the marinade before pouring!)
- Table vinegar, 9% - 80-100 ml
Important details:
- This amount will 3 liters blank.
- The recipe you can add carrots in large cuts (circles or sticks) - 2-3 pieces, by weight no more than 400 grams. Then put the zucchini, respectively, less.
If the harvest was a success, and you urgently and very simply need to determine a lot of vegetables for storage, you can also pickle old fruits by peeling them and removing the seeds. But circles won't work. It seems to us that for the classics - too big a compromise. Better let it go ripe vegetables in the sunset under the mushrooms, squash lecho or mixed vegetables.
How to cook.
Wash the zucchini well. If the earth has just clung to the garden, soda will not hurt either. Cut off the ends on both sides and cut the vegetables into circles. Thickness from 1.5 to 2.5 cm, to taste.
Peel the garlic and cut into slices.
We put the mugs in sterilized jars, tighter. To fit more vegetables, cut large circles in half. At the beginning, middle and end of the styling, add 1 clove of garlic and a couple of peppercorns. Total per 1 liter can 2-3 garlic cloves and 5-6 peas will leave.
Prepare the marinade: mix all the ingredients with water, heat, stirring until completely dissolved, and let the finished liquid boil for 3 minutes.
Pour hot marinade over zucchini a little in each jar. Filled a third of one container, moved to the next. The previous ones are still warming up to take the next portion of boiling water. So we are insured against the fact that a jar sharply filled with boiling water will burst.
We need to fill the jars to the very top.
Full jars are simply covered with lids and sterilized in a large container. Everything is as usual: at the bottom of the pan there is a cotton towel, and we pour water into it up to the shoulders of the cans.
- Sterilization time for pickled zucchini in a liter jar - 10 minutes from the moment of boiling water.
Remove from heat, roll up with a key or tightly screw the twist-off lid. Turn over, shake a little, check for leaks and leave to cool slowly - in the upside down position, under the covers.
For a note!
The proportions and steps from both rolls are suitable for large-cut squash (bars, large cubes).
Bulgarian pickled zucchini for the winter
For 2 jars (0.85-1 l) we need:
- Zucchini - 700-750 g (= as much as you can fit with tight packing)
- Garlic - 2-3 cloves
- Dill (umbrellas) - 1 pc.
- Hot pepper (bitter) - cut from pod up to 2 cm
- Bulgarian pepper - 1 pc. medium size (preferably red or yellow)
For the marinade (with a margin):
- Water - 1 l
- Salt (large, clean) - 1.5 tbsp. a spoon
- Sugar - 100 g (4 tablespoons with a slide)
- Bay leaf - 2-3 pcs.
- Black peppercorns - 6 pcs.
- Vinegar (table, 9%) - 100-120 ml
The preparation is simple.
My vegetables and dill. We cut the zucchini into circles. We clean the garlic. Cut hot pepper into rings.
We clean the sweet pepper from seeds and white membranes inside and cut it arbitrarily - into large pieces. For example, in half lengthwise, in half again and each quarter across in the middle.
Add all the ingredients of the marinade, except vinegar, to boiling water and let it boil for 3-4 minutes. At the end, pour in the vinegar, turn on the heat, but do not turn it off.
At the bottom of sterilized jars we put an umbrella of dill, garlic, hot peppers after bathing them in a hot marinade.
Zucchini mugs and slices bell pepper put in the marinade. Let it boil and on low heat under the lid (!) Boil for up to 10 minutes.
Vegetables, along with the marinade in which they were cooked, are laid out in jars. First, the hard part, distributing equally into 2 cans. Then add the marinade to the very neck.
We roll up the workpiece, turn it over, put it under insulation to cool slowly.
Zucchini for the winter in mustard marinade - video
If you are ready to give your primordial delight only distinctly spicy snacks, then the video below is the best guide to action. The hostess uses dry mustard to spicy prepare a large batch of vegetables - 4-4.5 kg.
You will need:
- Zucchini - 4.5 kg (prepared)
- Garlic and dill umbels
- Leaves: bay, currant and cherry
- Black pepper (peas) and cloves
- Mustard (dry powder)
For marinade:
- Water - 2.5 l
- Sugar - 250 g
- Salt - 3 tbsp. spoons
- Vinegar (table, 9%) - 400 ml
Nadezhda suggests cutting the zucchini into large sticks.
Both young and old vegetables are suitable for this recipe.
We hope you enjoyed at least one recipe. For the first experience, we would focus on two samples - with or without sterilization, but in the classic composition.
Preparations for the winter allow us to provide food rations necessary products for the autumn-winter period. Crispy pickles and delicious marinated zucchini will not leave anyone indifferent.
Mandatory components, in addition to cucumbers and zucchini, in preparations from them are spices, greens, roots, garlic, as well as vinegar, salt, sugar and even honey, which is used instead of granulated sugar.
Be sure to sort the vegetables according to the degree of maturity and size, removing those unsuitable for further use. For canning it is necessary to use only healthy, ripe zucchini and cucumbers, this is necessary in order to obtain high quality preparations.
A lot is known various ways food preservation, every housewife has more than one family recipe passed down from generation to generation. There are also new recipes, modern ones.
We offer several options for preparations from cucumbers and zucchini, perhaps you will find here a new recipe for yourself or a forgotten old one.
pickled cucumbers
- Cucumbers (small) - 1800-2000 g,
- Dill (umbrellas) - 30 g,
- Black currant leaves - 5 pcs.,
- Young garlic - from 6 cloves to 1 head,
- Allspice - 2-3 grains,
- Bay leaf - 1-2 pcs.,
- Horseradish leaves - 1.
- For marinade in 1 liter of water:
- Salt - 40-50 g,
- Sugar - 50-60 g,
- Vinegar 6% - 100 ml.
Cooking:
pickled cucumbers it is better to take small, with undeveloped seeds. Sort the cucumbers, sort out the bad ones, wash, cut the stalks and soak in cold water for 6 hours.
For marinade: pour salt and sugar hot water, stir and boil for 10 minutes. At the end of cooking, add vinegar.
Put greens, garlic cut in half, bay leaf, horseradish leaf, leaves in prepared jars at the bottom. black currant and then cucumbers.
Pour the jar with the prepared marinade and pasteurize at a temperature of 90 degrees in a water bath for about 10 minutes. You can also boil the lids in the same water.
Then remove the jars, cover with dried lids, twist, turn the jars over and cool. You can store pickled cucumbers in a cool, dry place in the refrigerator. They are ready for use in 2-3 weeks.
Pickles
Ingredients (per 5 liter jar):
- Cucumbers - 3-3.5 kg,
- Water - 1.75-2 l,
- Salt - 100 -120 g,
- Dill (umbrellas) - 20 g,
- Horseradish - 15-20 g,
- Garlic - 5-10 cloves,
- Hot pepper - 1 pod,
- Casting blackcurrant - 10-15 pcs.,
- Bay leaf (optional) - 1-2 pcs.
Cooking:
For making pickled cucumbers it is better to choose ripe fruits with still undeveloped dark green seeds up to 11 cm in length. Be sure to sort them by size, remove all damaged and suspicious ones. Rinse well in running water and soak in cold water for 2-5 hours.
At the bottom of the jar put a part of dill, garlic, horseradish and bitter capsicum. Then a layer of cucumbers and again a layer of spices. Repeat layers until the jar is full.
To prepare the brine you need: add salt to the water heated to a boil, boil the brine a little and, if necessary, filter.
Pour cucumbers with brine (it is necessary to pour in small portions so that the glass does not burst or put the jar of prepared cucumbers in a container with hot water), close the lid and leave at room temperature for a day. Then clean in a cool place (cellar or refrigerator) for further salting and storage.
You can preserve pickles in jars with a capacity of 0.5.1, and 3 liters. To do this, add 1 tablespoon to the prepared brine acetic acid(80%) per liter of brine, cover and sterilize the jars for 5 to 20 minutes depending on the size. After sterilization, immediately tighten the lids on the jars and put them upside down until they cool.
pickled cucumbers
For pickling cucumbers use the same ingredients as for salting. After the jars are filled with brine, they must be kept at room temperature for 3-4 days for fermentation.
Then you need to drain the brine, filter, boil. Rinse the cucumbers with hot water, pour over the prepared brine, then sterilize the jars in the same way as in the recipe with pickles, or use the multiple brine pour method. To do this, let the jars with brine stand for 5 minutes, drain the brine again, bring to a boil and re-fill the cucumbers (you can then repeat the procedure again), then immediately tighten the lids.
Cucumbers in mustard
Ingredients:
- Cucumbers (small) - 2 kg,
- Onion - 300 g,
- Dill - 2 bunches,
- Dry mustard - 700 g,
- Sugar - 10 tbsp. spoons
- Table vinegar - 4-8 tbsp. spoons
- Ground black or red pepper - 1 tbsp. a spoon,
- Bay leaf - 2-3 pcs.
Cooking:
Cut the onion into rings, chop the dill, put it all in a saucepan, heat to a boil, add sugar, mustard, vinegar, pepper, and bay leaf.
Sort the cucumbers, remove the spoiled ones, wash, dry and put in the prepared mixture, bring to a boil, gently turning the cucumbers. Then quickly put everything in banks and roll up.
It turns out unusually tasty, crispy, fragrant and spicy cucumbers.
Cucumbers in cucumber sauce
Preparations for the winter: pickling cucumbers and zucchini / shutterstock.com
Ingredients (per 3 liter jar):
- Small cucumbers - about 2 kg,
- Overripe cucumbers - as needed
- Dill umbrellas - 2-3 pcs.,
- Horseradish leaf - 1 pc.,
- Cherry leaves - 5-7 pcs.,
- Blackcurrant leaves - 3-5 pcs.,
- Garlic - 3-5 cloves,
- Hot pepper - 0.5–1 pc.,
- Black peppercorns - 5-10 pcs.,
- Bay leaf - 2-3 pcs.,
- Cloves - 1-2 buds,
- Salt - 1–1.25 tbsp. spoons.
Cooking:
Rinse cucumbers, sort and remove all poor-quality ones. Grate overripe cucumbers on a fine grater to get a volume of just over 1 liter. Add salt to the resulting mass and mix.
At the bottom of the prepared jar, lay a part of the leaves of currant, cherry, horseradish, dill, bay leaf, cloves, garlic, peppercorns, hot peppers.
Put a layer of cucumbers in a jar, add filling. Then another layer and again fill with fill. Repeat this until the jar is full. Put the remaining leaves of currant, cherry and horseradish on top, close the lid. Cucumbers will be ready in a few days.
Store cucumbers in a cool place or refrigerator.
Salad "Winter" of cucumbers
Ingredients:
- Fresh young cucumbers - 5 kg,
- Dill greens - 200 g,
- Parsley greens - 200 g,
- Cilantro - 200 g,
- Onion - 1-1.5 kg,
- Vegetable oil - 500 ml,
- Salt - 2 tbsp. spoons,
- Sugar - 2 tbsp. spoons
- Table vinegar - 125-250 ml,
- Black pepper (peas) - a little,
- Bay leaf - 3-5 pcs.
Cooking:
Cut the prepared cucumbers into circles about 2-3 mm thick, rinse the greens, scald with boiling water, dry and chop. Onion cut into thin rings, add greens and onions to cucumbers and mix.
Pour oil into a saucepan, heat, add salt, sugar, pepper and put cucumbers with herbs. Stirring constantly, bring to a boil, add vinegar, bay leaf and cook until the cucumbers change color. Immediately lay out the salad in prepared jars, roll up with prepared lids. Turn the jars upside down, cover with a towel and let cool.
Advice: you can make a salad this way tomatoes and sweet pepper, for this you need to take 2 parts of cucumbers, 2 parts of tomatoes and 1 part of sweet pepper (2 kg of cucumbers, 1 kg of tomatoes, 1 kg of sweet pepper), and add all other ingredients).
Zucchini can be pickled, salted and preserved in the same way as cucumbers.
Zucchini Recipes
Zucchini canned
Ingredients (per 1 liter jar):
- Zucchini - 650-700 g,
- Dill - 20 g,
- Peppercorns - 3-4 pcs.,
- Hot pepper (optional) - 1 pod,
- Garlic - 5 cloves.
- For filling:
- Water - 400–500 ml,
- Salt - 30-35 g,
- Table vinegar - 50 g.
For canning, it is better to use young, up to 15 cm long zucchini with undeveloped seeds.
Prepared zucchini cut into circles 10 cm thick. Cut the hot pepper into 2-3 parts, chop the dill, peel the garlic and cut into several parts.
Cooking:
Prepared zucchini cut into slices of 10 cm thick, fry in oil until golden brown, cool.
Peel the onion, cut into thin circles and fry in oil until golden brown.
Chop the prepared dill and parsley. Peel the garlic, grind with salt.
Scroll the zucchini in a meat grinder along with onions, garlic, herbs. Add salt, sugar, vinegar, pepper, mix and arrange in prepared jars, cover with lids. Sterilize 60-80 minutes. Then screw the jars with lids and cool at room temperature. store caviar from zucchini in a cool place.
Snack from zucchini "Luck"
Ingredients:
- Young zucchini - 5 kg,
- Carrots - 1 kg,
- Onion - 1 kg,
- Garlic - 2-4 heads,
- Sugar - 300 g,
- Salt - 5-6 tbsp. spoons
- Table vinegar - 300 ml,
- Vegetable oil - 400 ml,
- Coarsely ground pepper (black) - 1 teaspoon.
Cooking:
Rinse the zucchini, dry and chop on a grater. Rinse the carrots, peel and also chop on a grater, peel the onion, cut in half, then cut into thin half rings. Peel the garlic, cut into thin slices. Combine all the ingredients together, mix and keep in a cool place for 2-3 hours. Then put into jars with a capacity of 0.5 liters or 1 liter, tamping tightly. Sterilize them for 40-50 minutes, tighten the prepared lids. Store in a cool place.
Tatiana CHEKRYGINA
