Zucchini are wonderful in that they appear on the beds are the first and fruit to the autumn itself. Therefore, if you decide to stock zucchini for the winter, it is possible to do this whole three year old months. Zucchini is best to marine - the fresh taste is absolutely neutral, and each new marinade will make a culinary masterpiece from the workpiece.
Zucchini for marination - what are suitable
For marinization, only the youngest fruits are suitable, in which seeds have not yet been formed. The skookic skin should be gentle and thin to do not cut it. Fruits should be integer - without dents, scratches and other damage.
What are the recipes of pickled zucchini
Each mistress marinates zucchini in their favorite recipe. Someone is preparing them only with spicy herbs, someone - with the addition of Luke and Garlic, and someone - even in the form of assorted together with other vegetables. Any recipe involves the use of sour or sweet marinade. Vinegar is added to it.
Marinated classic zucchas
At the bottom of the container for conservation (bank in one liter) Put: Parsley and dill (on a branch), a large garlic slice, a small piece of carrot, having a sweet pepper. Top to put the zucchini chopped with circles and pour boiling marinade. It is welded from 600 ml of water, 1 tbsp. l. Salts, 125 g of sugar and 125 ml of vinegar 9%. Banks cover with hot lids and put in a saucepan with boiling water. Sterilization spend 10 minutes. Cover covers with a special key. The marinade described above is enough to pick up 4 kg of zucchini. Canned exit - 6 cans.
Zucchini in Bulgarian
In the banks to put the circles of zucchini and pour them with boiling water. Drain the water in 15 minutes and measure its volume. Now, welcome the marinade from 5 glasses of water fusion, 250 ml of vinegar of a six-percent, one dessert salt spoon and half of a glass of sugar. With the cooking of the marinade, put several peas of fragrant peppers into it, a couple of laurel sheets and a sprig of Tarkhun. Marinade cook 5 minutes so that it is soaked in spices. Hot marinade bulk to banks (Lavra Leaf and Tarkon Remove), Banks Slide and turn upside down. Bulgarian marinade is enough for 8 canned cans and 6 kg of fresh zucchini.
Zucchini assorted
This recipe will be useful to those hostesses who love to harvest vegetable on the winter:
- Take robust zucchini, small tomatoes and small cucumbers. Zucchini Cut the half rings, the cucumbers cut the tips, the tomatoes pinched the toothpick.
- At the bottom of the liter bank, put the clove of garlic, two rings of the onion bow, the quarter of the sweet pepper.
- Vegetables fold into the jar, growing so that they are mixed with each other.
- Pour the cans with boiling water, cover the covers and let them stand for 20 minutes.
- Water drain and add 2 tablespoons of salt into it (with a small slide), 4 tablespoons of sugar (with a large slide), and 2 tablespoons of vinegar, 10 pieces of fragrant pepper, a pair of umbrella umbrellas and a large horn leaf. Put the marinade on the fire and cook for 5 minutes.
- Hot marinade pour into jars with vegetables, pre-removing dill and horseradish from it.
- Banks Slide and cover the blanket to cool.
This recipe is designed for 3 1 liter banks. Vegetables will be needed for 600 g.
Marinated zucchas for future frying
These zucchini in the winter can be frying, pre-busting them from the marinade and having embraced in flour with salt or having dipped into any clarity:
- Banks sterilize in boiling water 15 minutes.
- Zucchini Cut with thin long tongues.
- Throw them with boiling water so that the tongues become flexible.
- Fold them on each other and twist the roll.
- Fill the bank with rolls and pour boiling water. In each liter bank, we also pour 2 tablespoons of vinegar.
- Bars tighten with covers.
In any recipe, in addition to the last, the zucchini is allowed to replace the patissons. Cut them for the workpiece then better by cubes. For canice stood all winter, take care of the quality sterilization of cans and covers.
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