Zucchini recipe pickled with cucumbers. Ingredients for three liter jars
At the time of ripening vegetables, every housewife seeks to conserve at least a few cans of these wonderful products. , assorted, salads - any pickled vegetables in the winter will come in handy when there are no fresh ones anymore. As usual, when preserving vegetables, vinegar is used to give them a sharpness and better preservation. We will deviate a little from the accepted canons and replace it with citric acid in the form of a powder. Today we invite you to prepare pickled cucumbers with zucchini for the winter. The recipe is very simple and not labor intensive.
Ingredients:
- small young zucchini;
- bell pepper- 3 pods;
- garlic - 2 small cloves;
- carrots - 4 small root crops;
- fresh cucumbers of medium size - 5 pcs.;
- currant leaves - 9 pcs.;
- "Umbrellas" of dill - 6 pcs.;
- horseradish leaf - 1 pc.;
- allspice and black peppercorns - 9 pcs.;
- cloves - 3 buds;
- 1 liter of filtered water;
- 70 g of granulated sugar;
- 50 g of coarse table salt;
- a teaspoon with a slide of citric acid.
- Yield: 3 jars with a capacity of 700 ml.
- Cooking time is about 3 hours. If you soak cucumbers in advance, then the entire pickling process will take no more than 1 hour.
How to cook pickled cucumbers with zucchini for the winter:
First of all, we wash the cucumbers and soak for two hours in cold water. Meanwhile, everyone else herbal ingredients clean, rinse and lay on a cloth towel to dry.
Wash jars and lids thoroughly with hot soapy water. We put the jars in a cold or barely warm oven on the grate neck down, and lay the lids side by side. Turn on the oven and sterilize the dishes at 150 ° C for 20 minutes.
While the oven is doing its job, and the cucumbers are soaking, cut the dried vegetables as follows:
Carrots and garlic - very thin (literally 2 mm thick) plates;
zucchini - half rings with a thickness of 5 mm. up to 1 cm;
bell pepper - cut each pod into 4 or 6 parts.
We cut the soaked cucumbers into rings of the same thickness as the zucchini.
Now that preparatory work completed, proceed to filling the cans. In each jar, we first lay all the "grass" and a trifle:
3 peas of peppers;
1 bud of cloves;
2 dill "umbrellas";
3 currant leaves;
3 or 4 cloves of garlic.
Then we fill the jars with vegetables in random order (in rows or randomly), pour boiling water over it, cover with lids and leave it in this state for a quarter of an hour.
After the scheduled time, we arm ourselves with a “leaky” lid and drain all the liquid from the cans (about 300 ml fit in one jar) into a clean container. Boil again and re-fill the jars for another 10 minutes.
After re-filling and decanting the liquid from the jars, add salt and sugar, boil for a couple of minutes, pour citric acid, mix.
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recipe:
1kg overgrown cucumbers grated on a coarse grater
80-100g of salt (pour into cucumbers to let juice
Squeeze 2 small cloves of garlic in the same place, let it brew.
Prepare horseradish leaves, black currants, dill umbrellas.
At the bottom of each jar, lay currant leaves, horseradish, dill, coarsely chopped 2 cloves of garlic. On the leaves, not a large layer, lay out "porridge" from grated cucumbers. Then lay small cucumbers tightly, then another layer of grated cucumbers. Top currant leaves and horseradish leaf, so that mold does not form. If the jars are large, you can do this in several layers, but I take the floor liter jars, one layer is obtained.
Pour the juice remaining from the grated cucumbers into jars, close the jars with nylon lids and let stand warm for a couple of days, so that they slightly sour. (IN NO EVENT! do not roll up the cans! - the lids will be torn off! Only nylon caps!) Then you can clean in the cold
Grated cucumbers can then be used in salads, in a hodgepodge or pickle.
Bulgarian marinated zucchini
Once, many years ago, pickled Bulgarian cucumbers were sold in stores.
So fluffy, crunchy and delicious!
How I loved them!!
And about 3 years ago I figured out the recipe for this marinade and now I close cucumbers, zucchini, and small patissons in it.
Ingredients:
For 4 pieces of 1-liter jars
3 kg. zucchini
10 glasses of water (200 gr)
1 cup of sugar
3 tablespoons of salt
250 gr 9% vinegar
greenery bouquet
4 cloves of garlic
Cooking:
Wash the zucchini and cut into slices.
IN large saucepan, pour 10 glasses of water.
Pour in 1 tbsp. sugar and 3 tbsp. spoons of salt.
Boil.
Add 250 g of 9% vinegar.
We lower the zucchini-cucumbers into the boiling marinade, cover with a lid and keep on fire for 5-7 minutes.
Periodically stir with a spoon so that all zucchini-cucumbers swim in the marinade.
Put greens, garlic in hot sterile jars and carefully spread hot zucchini-cucumbers with a spoon.
Pour marinade over and immediately seal with sterile lids.
Turn upside down and cover with a blanket to cool completely.
1 kg of squash and young zucchini, you can also make a mixture by adding cucumbers and Bell pepper
For brine: per 1 liter of water
2 tbsp. l. salt
1 tsp vinegar
mint leaf
Bay leaf
2-3 peas of allspice
1 bunch each dill and parsley, fresh
Detailed instructions for preparing the recipe " canned zucchini and patissons":
Wash the vegetables well and place in clean 1 liter jars.
Prepare brine. Pour brine over vegetable mixture.
Sterilize 10 min. (for sterilization, initially put the jars in warm water).
Roll up lids. Turn jars upside down.)
Store when the jars are cold.
Pickled cucumbers "sweet and sour"
Cucumbers taste like store-bought ones, so crispy, sweet and sour.
Banks 800 gr and liter.
Soak cucumbers for 1-2 hours in cold water.
At the bottom of the jar, pour 1.5-2 cm of 9% vinegar (this is about 60-70 ml), put an umbrella of dill, 5 pcs of peppercorns, a clove of garlic and cucumbers. Pour cold water(you can use water from under the filter or purchased in canisters) to the eyeballs, add 1 tsp. salt and 2 tsp. Sahara. Cover with lids and sterilize in a pot of cold water. A rag on the bottom of the pot. It is necessary that the water in the pan reaches the shoulders of the jar of cucumbers. As the water boils - 5 minutes of boiling and take out.
Roll up, turn over, cool and remove.
KOREAN CUCUMBERS
Ingredients:
Cucumbers - 4 kg
carrots - 1 kg
sugar - 1 cup
vinegar - 1 cup
vegetable oil - 1 cup
salt - 100 gr
garlic - 2 tablespoons
red ground pepper- 1 tablespoon
COOKING:
Pass the garlic through a garlic press;
- Peel and rub carrots coarse grater;
- wash the cucumbers, cut off the tips and cut each into 4 parts, then into two more (you get 8 pieces from one cucumber);
- mix cucumbers and carrots;
- add salt, sugar, vinegar, red pepper and garlic. All this is mixed and left to brew for 4 hours.
After 4 hours, preserve - better in half-liter or liter jars, close the lid and sterilize for about ten minutes, then roll it up. Cucumbers are ready for the winter!
Source: Food Connoisseurs Club
To preserve cucumbers with mustard, you need to take the following components:
chopped dill (half a tablespoon);
Vegetable oil (4 table spoons);
Salt (3/4 tablespoons);
Pure water (55 milliliters);
9% vinegar (one and a half tablespoons);
Sugar (one teaspoon);
Ground black pepper (half a teaspoon);
Mustard powder (half a teaspoon);
Garlic (three cloves of garlic);
Fresh cucumbers (one kilogram).
Cooking method canned cucumbers with mustard:
Cucumbers should be washed well and the tips removed, after which the cucumbers should be cut into strips, then the resulting cucumber plates should be transferred to a small container, you can use a saucepan. Then dill (chopped), garlic (cut into small pieces), pepper and salt should be added to the chopped cucumbers. Everything must be thoroughly mixed, after which you can add mustard powder, sugar, add vinegar, vegetable oil and water. Again, mix all the ingredients thoroughly and leave for one to two hours. After two hours, when the cucumbers are saturated with marinade, a little cucumber juice. Take the chopped cucumbers and transfer them to the jars (the jars must be sterilized in advance), then pour the resulting juice with the marinade.
Now you need to pour water into a saucepan and put on slow fire, then put the jars of cucumbers in a saucepan with water, while it is very important to cover the jars with cucumbers with lids. Sterilize jars with cucumbers for 20 minutes.
After this time, you need to very carefully get the jars of cucumbers so as not to scald. Cover jars with lids and roll up. Then the rolled up jars of cucumbers must be rewound and wrapped in a warm blanket, left until the jars have completely cooled naturally.
Ingredients for the recipe "Zucchini, canned with sweet peppers":
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1 l Water |
1800 vegetable marrow |
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1 PC. Bay leaf |
10 pieces. fresh cherry leaves |
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5 g Leaves blackcurrant fresh |
12 pcs. Allspice |
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3 pcs. Sweet pepper |
12 pcs. Black peppercorns |
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50 g Salt |
60 g Dill green rosettes |
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100 ml table vinegar |
Preparations for the winter allow us to provide food rations necessary products for the autumn-winter period. Crispy pickles and delicious marinated zucchini will not leave anyone indifferent.
Mandatory components, in addition to cucumbers and zucchini, in preparations from them are spices, greens, roots, garlic, as well as vinegar, salt, sugar and even honey, which is used instead of granulated sugar.
Be sure to sort the vegetables according to the degree of maturity and size, removing those unsuitable for further use. For canning it is necessary to use only healthy, ripe zucchini and cucumbers, this is necessary in order to obtain high quality preparations.
A lot is known various ways food preservation, every housewife has more than one family recipe passed down from generation to generation. There are also new recipes, modern ones.
We offer several options for preparations from cucumbers and zucchini, perhaps you will find here a new recipe for yourself or a forgotten old one.
pickled cucumbers
- Cucumbers (small) - 1800-2000 g,
- Dill (umbrellas) - 30 g,
- Black currant leaves - 5 pcs.,
- Young garlic - from 6 cloves to 1 head,
- Allspice- 2-3 grains,
- Bay leaf - 1-2 pcs.,
- Horseradish leaves - 1.
- For marinade in 1 liter of water:
- Salt - 40-50 g,
- Sugar - 50-60 g,
- Vinegar 6% - 100 ml.
Cooking:
pickled cucumbers it is better to take small, with undeveloped seeds. Sort the cucumbers, sort out the bad ones, wash, cut the stalks and soak in cold water for 6 hours.
For marinade: pour salt and sugar hot water, stir and boil for 10 minutes. At the end of cooking, add vinegar.
Put greens, garlic cut in half, bay leaf, horseradish leaf, black currant leaves, and then cucumbers into prepared jars at the bottom.
Pour the jar with the prepared marinade and pasteurize at a temperature of 90 degrees in a water bath for about 10 minutes. You can also boil the lids in the same water.
Then remove the jars, cover with dried lids, twist, turn the jars over and cool. You can store pickled cucumbers in a dry cool place, in a refrigerator. They are ready for use in 2-3 weeks.
Pickles
Ingredients (per 5 liter jar):
- Cucumbers - 3-3.5 kg,
- Water - 1.75-2 l,
- Salt - 100 -120 g,
- Dill (umbrellas) - 20 g,
- Horseradish - 15-20 g,
- Garlic - 5-10 cloves,
- Hot pepper - 1 pod,
- Casting blackcurrant - 10-15 pcs.,
- Bay leaf (optional) - 1-2 pcs.
Cooking:
For making pickled cucumbers better choose ripe fruit with still undeveloped seeds of dark green color up to 11 cm in length. Be sure to sort them by size, remove all damaged and suspicious ones. Rinse well in running water and soak in cold water for 2-5 hours.
At the bottom of the jar put a part of dill, garlic, horseradish and bitter Bell pepper. Then a layer of cucumbers and again a layer of spices. Repeat layers until the jar is full.
To prepare the brine you need: add salt to the water heated to a boil, boil the brine a little and, if necessary, filter.
Pour cucumbers with brine (it is necessary to fill in small portions so that the glass does not burst or put the jar of prepared cucumbers in a container with hot water beforehand), close the lid and leave at room temperature for a day. Then clean in a cool place (cellar or refrigerator) for further salting and storage.
You can preserve pickles in jars with a capacity of 0.5.1, and 3 liters. To do this, add 1 tablespoon to the prepared brine acetic acid(80%) per liter of brine, cover and sterilize the jars for 5 to 20 minutes depending on the size. After sterilization, immediately tighten the lids on the jars and put them upside down until they cool.
For pickling cucumbers use the same ingredients as for salting. After the jars are filled with brine, they must be kept at room temperature for 3-4 days for fermentation.
Then you need to drain the brine, filter, boil. Rinse the cucumbers with hot water, pour over the prepared brine, then sterilize the jars in the same way as in the recipe with pickles, or use the multiple brine pour method. To do this, let the jars with brine stand for 5 minutes, drain the brine again, bring to a boil and pour cucumbers again (you can then repeat the procedure again), then immediately tighten the lids.
Cucumbers in mustard
Ingredients:
- Cucumbers (small) - 2 kg,
- Onion - 300 g,
- Dill - 2 bunches,
- Dry mustard - 700 g,
- Sugar - 10 tbsp. spoons
- Table vinegar - 4-8 tbsp. spoons
- Ground black or red pepper - 1 tbsp. spoon,
- Bay leaf - 2-3 pcs.
Cooking:
Cut the onion into rings, chop the dill, put it all in a saucepan, heat to a boil, add sugar, mustard, vinegar, pepper, and bay leaf.
Sort the cucumbers, remove the spoiled ones, wash, dry and put in the prepared mixture, bring to a boil, gently turning the cucumbers. Then quickly put everything in banks and roll up.
It turns out unusually tasty, crispy, fragrant and spicy cucumbers.
Cucumbers in cucumber sauce
Ingredients (per 3 liter jar):
- Small cucumbers - about 2 kg,
- Overripe cucumbers - as needed
- Dill umbrellas - 2-3 pcs.,
- Horseradish leaf - 1 pc.,
- Cherry leaves - 5-7 pcs.,
- Blackcurrant leaves - 3-5 pieces,
- Garlic - 3-5 cloves,
- Hot pepper - 0.5-1 pc.,
- Black peppercorns - 5-10 pcs.,
- Bay leaf - 2-3 pieces,
- Carnation - 1-2 buds,
- Salt - 1-1.25 tbsp. spoons.
Cooking:
Rinse cucumbers, sort and remove all poor-quality ones. Grate overripe cucumbers fine grater to get a volume of just over 1 liter. Add salt to the resulting mass and mix.
At the bottom of the prepared jar, lay part of the leaves of currant, cherry, horseradish, dill, bay leaf, cloves, garlic, peppercorns, hot peppers.
Put a layer of cucumbers in a jar, add filling. Then another layer and again fill with fill. Repeat this until the jar is full. Put the remaining leaves of currant, cherry and horseradish on top, close the lid. Cucumbers will be ready in a few days.
Store cucumbers in a cool place or refrigerator.
Salad "Winter" of cucumbers
Ingredients:
- Fresh young cucumbers - 5 kg,
- Dill greens - 200 g,
- Parsley greens - 200 g,
- Cilantro - 200 g,
- Onion - 1-1.5 kg,
- Vegetable oil- 500 ml,
- Salt - 2 tbsp. spoons,
- Sugar - 2 tbsp. spoons
- Table vinegar - 125-250 ml,
- Black pepper (peas) - a little,
- Bay leaf - 3-5 pcs.
Cooking:
Cut the prepared cucumbers into circles about 2-3 mm thick, rinse the greens, scald with boiling water, dry and chop. Onion cut into thin rings, add greens and onions to cucumbers and mix.
Pour oil into a saucepan, heat, add salt, sugar, pepper and put cucumbers with herbs. Stirring constantly, bring to a boil, add vinegar, bay leaf and cook until the cucumbers change color. Immediately lay out the salad in prepared jars, roll up with prepared lids. Turn the jars upside down, cover with a towel and let cool.
Advice: you can make a salad this way tomatoes and sweet pepper, for this you need to take 2 parts of cucumbers, 2 parts of tomatoes and 1 part of sweet pepper (2 kg of cucumbers, 1 kg of tomatoes, 1 kg of sweet pepper), and add all other ingredients).
Zucchini can be pickled, salted and preserved in the same way as cucumbers.
Zucchini canned
Ingredients (per 1 liter jar):
- Zucchini - 650-700 g,
- Dill - 20 g,
- Peppercorns - 3-4 pcs.,
- Hot pepper (optional) - 1 pod,
- Garlic - 5 cloves.
- For filling:
- Water - 400-500 ml,
- Salt - 30-35 g,
- Table vinegar - 50 g.
For canning, it is better to use young, up to 15 cm long zucchini with undeveloped seeds.
Prepared zucchini cut into circles 10 cm thick. Cut the hot pepper into 2-3 parts, chop the dill, peel the garlic and cut into several parts.
For the marinade, boil water, add salt, boil for 1-2 minutes, add vinegar, let it boil, but do not boil anymore.
Put greens, garlic, hot peppers, black peppercorns, dill, and then mugs of zucchini in prepared jars and pour marinade, cover with lids and let stand for 5-10 minutes. Then drain the marinade, bring to a boil and pour again. Cover with a dry lid and screw on.
Squash caviar"Tenderness"
Ingredients (for 2 cans of 1 liter):
- Young zucchini - 4 kg,
- Onion - 300 g,
- Garlic - 1-2 heads,
- Sunflower oil - 250 g,
- Dill greens - 1 bunch,
- Parsley greens - 1 bunch,
- Table vinegar - 4-6 tbsp. spoons
- Sugar - 1 tbsp. spoon.
- Black pepper - 0.5 tsp,
- Salt - 1.5 tbsp. spoons.
Cooking:
Prepared zucchini cut into slices of 10 cm thick, fry in oil until golden color, cool down.
Peel the onion, cut into thin circles and fry in oil until golden brown.
Chop the prepared dill and parsley. Peel the garlic, grind with salt.
Scroll the zucchini in a meat grinder along with onions, garlic, herbs. Add salt, sugar, vinegar, pepper, mix and arrange in prepared jars, cover with lids. Sterilize 60-80 minutes. Then screw the jars with lids and cool at room temperature. store caviar from zucchini in a cool place.
Snack from zucchini "Luck"
Ingredients:
- Young zucchini - 5 kg,
- Carrot - 1 kg,
- Onion - 1 kg,
- Garlic - 2-4 heads,
- Sugar - 300 g,
- Salt - 5-6 tbsp. spoons
- Table vinegar - 300 ml,
- Vegetable oil - 400 ml,
- Coarsely ground pepper (black) - 1 teaspoon.
Cooking:
Rinse the zucchini, dry and chop on a grater. Rinse the carrots, peel and also chop on a grater, peel the onion, cut in half, then cut into thin half rings. Peel the garlic, cut thin plates. Combine all the ingredients together, mix and keep in a cool place for 2-3 hours. Then put into jars with a capacity of 0.5 liters or 1 liter, tamping tightly. Sterilize them for 40-50 minutes, tighten the prepared lids. Store in a cool place.
Tatiana CHEKRYGINA
Habitual canned cucumbers in jars you can diversify with other vegetables. Assorted tomatoes, cabbage, bell peppers are suitable. But there are many recipes for cucumbers with zucchini for the winter. These vegetable crops close in structure, growth characteristics. When finding beds with cucumbers and zucchini, cross-pollination occurs nearby, and strange hybrids are obtained. In one jar, cucumbers and zucchini combine perfectly, complementing each other.
Often the crop of cucumbers is small, so they replace the vegetable with zucchini. Pickled, they are just as tasty, healthy, quite suitable for use in canned. They can be added to salads, vinaigrette. They will complement any side dish.
Salt zucchini and cucumbers should be young, so that the seeds are unripe, small, tender. It is better to put chopped fruits in jars so that they marinate better.
Jars of pickled foods often explode, so care must be taken when sterilizing containers for vegetables. Snack will last longer right choice salting ingredients. Fruits must be without damage, rot, thoroughly washed before laying in jars.
Be sure to add spices and aromatic herbs to marinades to make the taste of vegetables more vivid and spicy. After all, both cucumbers and zucchini do not contain acid, they are fresh, and garlic, parsley, dill will help improve the quality of the fruit.
Requirements for the selection of main ingredients
It is impossible to preserve any kind of vegetables. There are special pickling types of cucumbers. They should be:
- with a dense, harsh skin;
- up to 10 centimeters in size;
- with black spikes;
- covered with dark or light green skin.
Thanks to the black spikes, the surface of the cucumbers is porous, which helps the brine to penetrate the fruit faster.
Zucchini is selected for pickling small, with immature seeds. The skin on the fruit should be thin, tender. Best suited for salting zucchini. They do not grow to huge sizes and are close in size. appearance with cucumbers. White-skinned zucchini can also be used, but only 20 centimeters in size. The quality of zucchini is determined by the whiteness and density of the pulp. It should shine, be elastic.
The benefits of the neighborhood of cucumbers with zucchini for a person will be huge. Lots of zucchini ascorbic acid minerals important for the body. Therefore, such a mixture of vegetables will help those who have a weakened immune system. And at the beginning of spring it is necessary to use pickled vegetables as a source of vitamins, mineral salts.
Sterilization of jars
In order for the preservation of cucumbers with zucchini to be successful, you need to properly prepare the containers for the pickled product. In addition to thoroughly washing the jars, they need sterilization. It should be carried out immediately before the start of processing vegetables.
in boiling water
The easiest way to sterilize is to treat jars with boiling water. To do this, take a spacious enamel pan filling it up to half warm water. Canning jars are placed upside down in it. Put the pot on the fire and bring the water to a boil. Time of processing glass containers boiling water should be at least 10-15 minutes.
After the time has elapsed, the jars are taken out of the pan with a towel and put upside down on a sterile towel. Moisture must drain completely from the container.
Another processing method is to fill the jars a third with boiling water. Pour it into a thoroughly washed baking soda container in a thin stream over a spoon. Then the bank will not burst from sudden changes in temperature. Then the neck is covered with a lid and left for 10 minutes. After scalding the walls of the jar, pour out the water and put the container upside down on a towel.
Ferry
Steaming is carried out using a saucepan and a colander or mesh lid. Suitable for this purpose and teapot.
Bring water to a boil in a saucepan, place a rack on top of it. glass jars. Banks are kept under steam depending on the volume:
- in half a liter - 5 minutes;
- up to 1 liter - 8 minutes;
- 2-liter - 10;
- in 3 liters - 15 minutes.
The container for sterilization is also placed above the opening of the kettle, in which water boils. Small ones are put on the nose.
In the oven
In the oven, you can sterilize several jars at once. Place the container upside down on a clean baking sheet and turn on the oven, setting the temperature to 150 degrees. It is necessary to keep the containers in the cupboard from 5 to 25 minutes, depending on the volume. After the procedure, the oven is turned off, the door is opened so that the jars cool slightly. They are carefully taken out and begin to fill with vegetables.
How to pickle zucchini with cucumbers in one jar
Harvesting cucumbers and zucchini in one jar is carried out in the usual way. It is necessary to sterilize the mixture or not, it all depends on the recipe chosen by the hostess.
Classic recipe
For pickling, take 2 or 3 small zucchini and half a kilogram of cucumbers. You can not do in pickling vegetables without:
- bay leaf;
- sugar in 50 grams;
- salt - 100 grams;
- 2 heads of garlic;
- vinegar in 80 milliliters;
- dill umbrella;
- hell leaf.
All ingredients are designed for a 3-liter jar. Water for the preparation of the marinade is enough 1.5 liters.
Canning begins with the preparation of cucumbers and zucchini. They are washed thoroughly. Then the cutting of vegetables into circles or sticks begins. To do this, use a knife from of stainless steel. Pieces are folded into a liter or two-liter jar. It is necessary that the container has as few voids as possible after placing slices of cucumbers and zucchini there. Be sure to lay along with vegetables and fragrant herb, spices.
If they take bunches of celery or parsley, then they refuse dill. One type of aromatic herb is enough to add flavor canned vegetables sophistication. Garlic will add piquancy, sharpness to the marinade. Onion lovers can add onion rings or chopped green feathers to the jar. Then the mixture is poured with boiling water and left for 10 minutes, covering the jars with lids.
Delicious blanks are obtained when blackcurrant leaves, mustard seeds, black peppercorns are added to the marinade. Carrots, cut into circles, will give salted vegetables specific taste. Crispy cucumbers are obtained with horseradish leaves or pieces of a spicy product.
Pour prepared vegetables in a jar with hot marinade, which must be topped up table vinegar 9%.
To better preserve the blanks, they put banks with vegetable mixture for sterilization.
Without sterilization
You can marinate vegetables more in a simple way. In pre-sterilized jars lay:
- zucchini, peeled and cut into circles or sticks, 2 is enough;
- mugs of cucumbers - 0.5 kilograms;
- dill umbrellas;
- 3 peas of allspice;
- carrot sticks - 100 grams;
- mustard seeds.
If you want to add spice to the product, then put strips of horseradish root. The marinade is prepared by taking 60 grams of salt, 70 grams of sugar per liter jar. Vinegar is added after the marinade has been removed from the heat. It is better to first pour the components of the workpiece simply with boiling water for 5-10 minutes. So cucumbers and zucchini will be preserved bright color green skin. Only then, draining the water, you can boil the marinade. It remains to roll up the jars with the pickled product and wrap until completely cooled.
Shelf life and storage rules for blanks
Canned cucumbers with zucchini cannot be stored for a long time. During the winter it is necessary to use the product. To keep it until spring, it is better to put the jars in a cool basement or cellar, where the air temperature will be in the range of 8-10 degrees Celsius. It can be less, but not lower than 0. Humidity is also important for the preservation of blanks, optimally 70-75%.
Canned
cucumbers and zucchini
this recipe comes out
elastic and crispy.
The fragrant taste of
cucumbers and zucchini, To you
like it very much. They
great instead of
salad for meat and fish.
Yes, and just like that
sip like that cucumbers,
Or zucchini
possible in winter
with great pleasure.
Ingredients: for 3l jar
young cucumbers
Zucchini young
Garlic (4 cloves)
Dill with umbrella (1pc)
Bay leaf (2-3pcs)
Currant and cherry leaves (2-3pcs)
Black peppercorns, allspice (5 peas each)
For the marinade: for 1 liter of water
Sugar (3 tbsp)
Salt (1.5 tbsp)
Vinegar 9% (3-4 tbsp)
Cooking:
1. Let's get started preservation of zucchini and cucumbers. For this, at cucumbers and zucchini cut off the nose and tail. Cut the zucchini into small pieces.
2. At the bottom of the jar we put bay leaf, currant and cherry leaves, dill umbrella, chives, peas, allspice.
3. We put in banks cucumbers and zucchini, make the proportions at your discretion.
4. Fill boiling water vegetables in a jar and leave for 10-15 minutes under a closed lid.
5. So we repeat again, and for the third time we fill cucumbers and zucchini hot marinade and immediately roll up the lid, turn over and wrap until completely cooled.
6. If the banks are not stored in the cellar, then after pouring pickled cucumbers and zucchini, sterilize the jars for 30 minutes, until the cucumbers change color.
7. Pickled cucumbers and zucchini ready and will delight with their crispy taste in winter.
Bon appetit!
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