Zucchini is a universal vegetable. Fresh, it is part of many salads. With pleasure it is eaten fried and stewed, squash caviar is a frequent guest at our tables. One of the first places, along with tomatoes, cucumbers and cabbage, is canned from zucchini, harvested for the winter.
Kvasim-solim
The first, simple, reliable and very tasty way to
cook zucchini salted with vinegar looks like this. Wash the young vegetables thoroughly, separate the stalks and cut into thin circles. Peel and seeds can not be removed. Fold the blanks in a bowl, pouring a large amount of salt. Leave it for a few hours so that the juice stands out. Then squeeze it carefully and place it in rows in clean cans rinsed with soda. Since this is a recipe for “Zucchini salted with vinegar”, then sprinkle each row of circles with salt again. At the end, pour 3 tablespoons of vegetable oil and the same amount of 6% vinegar into the jars. Sterilize canned food for about 30 minutes and roll up.
Moldavian recipe
A wonderful recipe for harvesting
gourds was invented in the Moldavian territories, where various types of pumpkin have long been grown. Zucchini salted, with vinegar and spices, spicy, and melt in your mouth, being a great snack for various dishes. You will need: 10-liter glass bottle, about 5 liters of water for brine, one and a half glasses of salt, half a glass of vinegar. From spices, pick 4 heads of garlic, 3-4 pods of hot pepper, stalks and corners of dill (you can dried), horseradish leaves, celery, cherries, black currants, tarragon. And, of course, young, small sizes of zucchini. Salted, with vinegar, crunchy, they will have a bright taste and will certainly be included in your daily diet.
At zucchini cut stalks and ponytails. Use a wooden stick with a sharp end to push each one in several places. Lay out the bottom of the bottle with part of the leaves and other spices. And then gently spread the zucchini in rows. Between them, distribute garlic peeled with cloves and chopped pepper. In the middle again lay a row of leaves. Cover them with the top zucchini. Prepare a brine of water, salt and pepper, pour them vegetables. Let them boil for 2-3 days at room temperature. After this, pour the fill, boil, cool. Refuel it with zucchini again and put in a cool place for a month. After the specified time, the savory snack is ready!
Zucchini spicy salting
An excellent snack for all occasions - zucchini with vinegar, sugar, herbs and garlic. Unlike the previous ones, the taste of this dish will be full of sweet and sour. Thanks to this, canned goods are perfect for dishes of meat, potatoes, pasta, cereals. You can add such zucchini with vinegar and garlic to various vegetable salads. And they are harvested as follows. For each liter jar, about 700 g of young zucchini or other varieties of squash, 1 leaf of horseradish, 5-6 leaves of cherry, 2-3 bay leaves, 2 cloves of garlic are consumed. For a marinade, for every liter of water, 2-2.5 tablespoons of sugar, 2 tablespoons of salt, 150 g of vinegar (6%), a quarter of a teaspoon of ground black pepper, a few peas are required. Zucchini free from tails and spouts. If they are longer than the height of the jar, cut in half across, then along 4-6 slices. Put the leaves and spices in the jar, lay the squash tightly, placing them in a standing position, i.e. vertically. Cook the marinade, cool, pour into jars. Sterilize the
zucchini marinated with vinegar for 15 minutes, then spin.
Canned zucchini
So often harvest this vegetable Ukrainian housewives. Its advantages are that such zucchini goes well with tomatoes, mayonnaise or just garlic. The composition of the appetizer components: a liter jar requires about one and a half kg of young vegetables, 120 g for roasting and dressing, several cloves of garlic, parsley and dill, about 10-15 g of salt, 60 g of 6% vinegar. Young zucchini with peel cut into circles and fry until golden brown. Cool. Finely chop the herbs and garlic. Sprinkle them with salt and the bottom of the cans, pour vinegar and oil. Lay down, tamping tightly, zucchini. Sterilize for 35 minutes and roll up. Ready jars, as usual, turn upside down, cover and leave to cool.