Zucchini for the winter, delicious zucchini recipes - you will lick your fingers
We prepare zucchini for the winter, now is the time to use different recipes and cook delicious zucchini.
I have already told you a few recipes for how to cook, very tasty, and today I want to tell you a few recipes for pickling and canning.
When making blanks, they mostly try to use vinegar, but sometimes the recipe costs 70%, and you have 90%, what to do in this case, I want to give you a universal formula - suppose you need 45 grams of vinegar 70% for your volume the presence of only 90%, here is the formula for which you can calculate45x70: 90 = 35, that is, you need to mix 35 grams. Vinegar 90% with 10 grams. water, this formula can be used when transferring various density of vinegar, by the way, and if anyone needs to know how to replace vinegar with citric acid, you can see the conversion table in the article “Cucumber salad for the winter”
We prepare zucchini for the winter according to very tasty recipes - you will lick your fingers
Zucchini for the winter delicious recipe like mushrooms
The recipe is very simple and quick, the zucchini cooked so delicious and fragrant. It is best to use young vegetables, but if you already have fruit with seeds, it does not matter, you just need to clean and remove the core with the seeds, it is also better not to use the zucchini variety, they can be turned into a pulp during pasteurization, or the pasteurization process is necessary will reduce to 5 minutes.
- Peeled zucchini - 1.5 kg.
- Dill - 1 bunch
- Sugar - 2 tbsp. l
- Salt - 1 tbsp. l
- Ground black pepper - 0.5 tbsp. l
- Sunflower oil - 0.5 tbsp. (125 gr.)
- Vinegar 9% - 0.5 tbsp. (125 gr.)
- Garlic - 1 head
- Dill Umbrellas
- Black pepper peas
- Bay leaf
Cut the zucchini in small bars, keep in mind that all the components of the recipe are given for peeled zucchini, so after cutting you need to hang them and take 1.5 kg into account.
Take a large dish, so that it includes the entire volume, and pour all the cuts
Next, finely chop the dill and add it to the harvest, you need 25 - 30 grams of dill, do not use much, it’s still preservation, but you can’t get it without it, we’ll get the aroma of mushrooms
Garlic should be chopped with a knife is not very fine, more than one head also should not be used
Then pour vinegar, half a glass of vegetable oil, pour out salt, it should be for pickling, not iodized, two tablespoons without a slide of sugar and ground pepper
Mix everything thoroughly and leave until the zucchini gives juice, pickled a little, if it is young vegetables, then for 3-4 hours, and if already ripe fruits with firm pulp, you can leave for the night (10-12 hours)
By the time of readiness, sterilize the jars, the easiest way to do this is in the oven, put the well-washed jars in the oven at 110 - 120 degrees for 10 minutes
At the bottom of each can be laid on the dill umbrella, bay leaf and a few peas of pepper
Mix the pickled vegetables well and place them tightly in cans to the very top, if you can make it so that in the last jar there is not enough to the top of the marinade, you can pour a little hot boiled water.
In a large saucepan the bottom is covered with a towel, we expose the cans, pour water, the level should be on the hangers, bring to a boil and sterilize 600 - 800 g - 10 minutes, liter - 15 minutes, two liter - 25 minutes hard fruit, then sterilization increase by 5 minutes
After the sterilization process is finished, roll up the jars and turn them upside down, tightly wrapped, leave to cool
2 recipes for squash for the winter according to GOST from the Soviet cookbook
Required by 0.5 liters. jar:
For the marinade:
- Water - 150 gr.
- Salt - 10 gr.
- Sugar - 10 gr.
- Vinegar - 35 gr.
- Carnation - 2 pcs.
- Allspice - 2 mountains.
- Bitter pepper - 2 mountains.
- Bitter pepper - 0.3 pod
- Garlic - 2 tooth.
- Bay leaf - 1 pc.
- Horseradish root, dill, parsley, extragon
We take young zucchini with a diameter of 5 - 6 cm, cut them into small pieces
Put spices in the jar on the bottom, put zucchini on top, pour marinade, sterilize for 5-8 minutes
For filling on 1 l. Water needed:
- Salt - 3 tsp.
- Vinegar - 100 gr.
Cut the young courgettes into circles, put them into a liter jar, shift them with dill sprigs, garlic cloves, and bay leaf. Sterilize 10 minutes
Preservation of zucchini for the winter, a recipe without sterilizing cans
We use products:
3 kg zucchini.
Per liter jar:
- 1 tbsp. l - salt
- 2 tbsp. l - sugar
- 50 ml. - 9% vinegar
- 1 tsp - corn mustard
- 1 umbrella of dill
- 3 currant leaves
- 3 cherry leaves
- 1 clove of garlic
- 2 mountains - allspice
- 3-5 mountains black pepper.