Pickled zucchini – delicious preparations for the winter – UNIAN

How to make marinated zucchini in Korean style and other types of preservation of this vegetable – find out in the UNIAN material.

Zucchini for the winter - unusual recipes /

Zucchini is a seasonal vegetable that begins to be planted in the spring and canned in June. UNIAN was monthly conservation calendaraccording to which, at the end of June, it is already possible to actively make preparations from zucchini for the winter.

Earlier we talked about what the benefits and harms of zucchini for the bodyand also advised what to cook from zucchini for dinner. Today we will tell you how to make zucchini in circles for the winter.

Pickled zucchini like mushrooms

  • Zucchini – 1.5 kg
  • Garlic – 3-4 cloves
  • Fresh hot pepper – 1 pc.
  • Dill greens – 0.25 bunch
  • Parsley greens – 0.25 bunch
  • Vegetable oil – 120 ml
  • Table vinegar 9% – 120 ml
  • Sugar – 3 tbsp. l.
  • Salt – 1 tbsp. l.
  • Ground black pepper – 1 tsp.

Clean the zucchini, wash and cut into cubes. Put in a deep container, salt, pepper, add chopped garlic, sugar, oil and mix. Put chopped greens and hot peppers, cut into circles there. Mix and leave for 3 hours.

Fill prepared jars with zucchini, cover with lids, but do not twist. Sterilize for 10 minutes, roll up the lids and turn over, leaving under a towel.

Marinated crispy zucchini for the winter

  • Zucchini – 3 kg
  • Water – 2 l
  • Sugar – 1 cup (200 g)
  • Salt – 3 tbsp. l. with a slide
  • Table vinegar 9% – 250 ml
  • Dill (umbrellas) – 4 pcs.
  • Horseradish leaves – 2 pcs.
  • Garlic – 16 cloves
  • Black peppercorns – 1 tsp
  • Allspice peas – 8 pcs.
  • Bay leaf – 6 pcs.

Wash the zucchini, peel, cut into slices about 1 cm thick. Boil 2 liters of water in a large saucepan, add sugar, salt, pepper and bay leaf. Immerse the zucchini in the prepared marinade, bring to a boil and cook for 5 minutes, stirring occasionally.

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Put garlic, dill umbrellas and zucchini in sterile jars. Add vinegar to the remaining marinade, bring to a boil and pour jars over it. Roll up the lids, turn over and cover with a towel.

Korean marinated zucchini

  • Zucchini – 1.5 kg
  • Carrot – 250 g
  • Onion – 250 g
  • Vinegar 9% – 120 ml
  • Vegetable oil – 100 ml
  • Sugar – 140 g
  • Garlic – 50-60 g
  • Salt – 1 tbsp. l
  • Coriander (seeds) – 5 g
  • Ground nutmeg – 0.5 tsp
  • Ground red pepper – a pinch
  • Ground black pepper – a pinch

Peel the garlic, pass through a press, peel the onion and cut into rings. Rinse the zucchini, dry, grate for carrots in Korean. Do the same with carrots. Grind coriander seeds, combine them in a deep bowl with nutmeg, red and black ground pepper, vegetable oil, vinegar, salt and sugar. Mix thoroughly to dissolve salt and sugar.

Put onion, garlic and zucchini in a container with marinade. Stir, cover the bowl with a towel and leave for 3 hours. After this time, spread the appetizer in sterilized jars, close with lids, turn over and cover with a towel.

Mother-in-law’s tongue from zucchini in circles

  • Zucchini – 3 kg
  • Tomatoes – 3 kg
  • Sweet pepper – 5 pcs.
  • Garlic – 4 cloves
  • Fresh hot pepper – 1-2 pcs.
  • Vegetable oil – 250 ml
  • Vinegar 6% or 9% – about 100 ml (to taste)
  • Sugar – 6-8 tsp
  • Salt – 5-6 tsp

Wash the tomatoes, cut into several pieces, do the same with sweet peppers. Then chop the tomatoes and peppers in a blender or pass through a meat grinder. Peel the zucchini, cut into slices, chop the garlic, hot pepper – too, after getting rid of the seeds.

Pour the mass of tomatoes and sweet pepper into a saucepan, bring to a boil, put the zucchini in the boiling mass. Add oil, salt, sugar and cook for 30 minutes. Put the chopped garlic and hot pepper in a container, cook for another 5 minutes. Remove from heat, pour the mass into sterilized jars and roll up the lids.

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