Zucchini is truly a versatile vegetable. Salads, caviar are prepared from it, jam is made, pickled and salted.
It is necessary
- - young zucchini; - 300 g of dill; - 50 g horseradish root; - 2 pods of hot pepper; - 2-3 cloves of garlic.
- For filling: for 1 liter of water - 80 g of salt; - dill greens; - tarragon; - black currant and cherry leaves.
Instructions
Step 1
For salting, you need to take strong young zucchini with dense pulp, the size of which is no more than 4-5 cm in diameter, about 15 cm long. Rinse the vegetables thoroughly, cut off the tails and soak the zucchini in cold water for 2-3 hours.
Step 2
Prepare a container for salting zucchini. This can be a large enamelled pot, a saucepan, or a wooden barrel that makes the salted zucchini even tastier. Thoroughly rinse the container with baking soda and rinse several times. Place half of all seasonings on the bottom of the barrel or tank. Put the zucchini on them in dense rows. Cover the vegetables with the remaining seasonings on top.
Step 3
Prepare the brine. Boil water, add salt, currant leaves, cherries, dill and tarragon, boil the mixture until the salt is completely dissolved.
Step 4
Pour the prepared zucchini with an excess of brine, put a wooden circle and oppression on them. Cover the container in which the zucchini was salted with a clean cotton cloth and let stand at room temperature until the zucchini begins to ferment. Then remove the oppression, cover with a lid and transfer to a cool place: cellar or basement. After 2 weeks, the brine will need to be refilled, after which the container should be tightly closed with a lid.
