Canned zucchini can save you in a situation where, for example, you have nothing to replace the pickled cucumbers in the recipe. Also, zucchini blanks can be an excellent appetizer for any side dish.
How to preserve zucchini for the winter in jars
Zucchini prepared according to this recipe is an excellent appetizer that goes with many side dishes, as well as with meat.
- a bunch of parsley and dill;
- zucchini (as much as fit in a three-liter jar);
- two carrots;
- one head of garlic;
- two tablespoons of salt;
- from 100 to 150 grams of sugar (this depends on your taste);
- a glass of vegetable oil;
- 200 ml of 9% vinegar;
- a tablespoon of black pepper.
Rinse young zucchini and cut into long and rather thin cubes (if there are only mature zucchini, in this case they must be peeled and seeds). Rinse the carrots, peel and cut into slices. Chop the herbs.
Put all the above ingredients in a large saucepan, add garlic, vinegar, oil, salt, sugar, pepper, mix and leave to infuse for three hours. Over time, transfer the contents of the pan to a jar, sterilize for about 20 minutes, close with an iron lid, and then wrap with a towel and let cool. Once the contents of the jar have cooled, you can store it in the refrigerator or any other cool place.
How to preserve zucchini for the winter without sterilization
- a kilogram of zucchini;
- two umbrellas of dill;
- two roots of parsley;
- head of garlic;
- horseradish leaf;
- three bay leaves;
- five peas of black pepper;
- three tablespoons of salt;
- three salt spoons of sugar;
- five tablespoons of vinegar.
For preservation, select small zucchini, rinse them and soak for a couple of hours in cold water (if they are not soaked, they will not turn out so crispy).
Next, take a jar (if you wish, you can sterilize it) and put the previously prepared herbs and spices on its bottom.
Cut the courgettes into rings of equal thickness and place them tightly in the jar.
Prepare the marinade: pour water into a saucepan and put on the fire, as soon as the water boils, add sugar and salt to it, boil for a minute and pour the zucchini mixture with the mixture. Cover the jar with a lid and let stand for 15-20 minutes, then pour the marinade back into the pan, add a little water (no more than a glass) to it and put on fire.
As soon as the mixture boils, pour the prepared vinegar into it and refill the zucchini. Roll up the jar with an iron lid (you first need to hold the lid in boiling water for a minute).
