Kitchen appliances and utensils
- plate,
- wide and large pan,
- a large bowl
- kitchen spatula
- knife,
- cutting board,
- 11-12 half-liter cans,
- 11-12 seaming lids,
- preservation key
- towel,
- garlic press
- glass,
- tablespoon,
- kitchen scales.
Ingredients
- Zucchini - 4 kg
- Carrots - 700 g
- Garlic - 300 g
- Salt - 3 tbsp. l
- Sugar - 7 tbsp. l
- Vegetable oil - 200 ml
- Vinegar 9% - 1.5 stacks.
- Water - 1 stack.
- Ground black pepper - 1 tbsp. l
- Dill - 1 bunch
- Parsley - 1 bunch
Step cooking
- Prepare all vegetables and greens for further processing. Rinse the zucchini thoroughly under water and remove the ponytails. Rinse the greens and let dry on a towel or special dryer. Peel and rinse the carrots and garlic under running water. Put the rest of the loose and liquid ingredients nearby. Cut clean zucchini in half and cut into slices (semicircles or slices). Stack them in a large large bowl.
- Cut dried greens coarsely and put in a bowl to the zucchini. Cut the carrots into rings or half rings. Add to the rest of the ingredients.
- Squeeze the garlic with a garlic press (although you can cut into slices or a small cube).
- Pour in a bowl of vegetables and herbs 200 ml of vegetable oil, 1 cup of ordinary drinking water, 1.5 cups of table vinegar. Also add 1 tablespoon of black pepper, 3 tablespoons of salt and 7 tablespoons of sugar.
- Using a wooden spatula, mix everything in a bowl. Leave the resulting mixture for 3-4 hours. Every half hour, you need to mix the contents of the bowl so that the juice evenly pickles all the zucchini. At this time, prepare the cans: wash them with soda and rinse in clean water. It is also recommended to sterilize jars and lids for them - you can steam, you can boiling water, you can in the oven. After the appointed time, carefully fill the cans with the infused salad. Do not be afraid and tamp the vegetables a little on jars. Pour juice from a bowl (the one that stood out when pickling) no more than ¾ jars.
- In a wide pot, lay a towel on the bottom (preferably an old one, which is not a pity) and expose the jars. Cover all the jars and pour water into the pan so that it reaches the middle of the jar. Turn on the fire and watch when the water boils. After boiling water, count 30 minutes. All this time, your jars should be standing and sterilized.
- After 30 minutes, take out the cans and roll them up. Turn over and wrap until cool. Your delicious zucchini a la carte appetizer is ready!
Video recipe
The whole process of cooking zucchini, as a mushroom is displayed in the video, which is located below. You can consider in detail how to chop vegetables and how they look after sterilization. Make sure that despite the sufficiently large cooking time, the process itself is very simple. Enjoy your viewing!
Tell us in the comments what preparations for the winter do you do? Do you like zucchini from a jar? What recipes do you use when rolling salads and zucchini snacks? Share your favorite recipes in the comments!
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