Young zucchini cooked according to this recipe turns out to be very tasty and tender, no worse than lightly salted cucumbers. Such an easy-to-prepare snack must be in the refrigerator for every housewife.
Ingredients for making lightly salted zucchini:
- 1 kg of small zucchini (it is important to use very young zucchini, no longer than 10 centimeters);
- about 1 liter of water;
- 0.1 kg of granulated sugar;
- 0.1 liter of vinegar (better than apple cider);
- 1, 5 tablespoons of salt;
- a few sprigs of fresh dill;
- 3-4 peas of black pepper;
- different spices to taste: cloves, coriander or mustard seeds.
Cooking lightly salted zucchini:
1. First of all, for the preparation of lightly salted zucchini, you need to carefully select vegetables. Zucchini must be fresh, firm, free from defects. It is also important that they are nearly the same length.
2. Selected zucchini must be washed well and cut off the back, where the tail is.
3. Arrange the whole zucchini in suitable jars; the skins do not need to be cut off.
Important! The cans that will be used to prepare the workpiece must be sterilized first.
4. Put spices or herbs to your taste in jars with zucchini.
Useful advice: cloves and coriander have a pronounced taste, so only spice lovers should use them in blanks.
5. The next step is to prepare the marinade for zucchini. In a saucepan, you need to heat the water by adding sugar and salt. When it boils, pour out the vinegar and pour the boiling liquid over the zucchini in jars.
6. Cork the jars with ordinary plastic lids and cool, then put in the refrigerator.
The beauty of lightly salted zucchini is that it will be possible to eat them in about a day after cooking.
