How to salt zucchini with cold water. Salted zucchini for the winter - recipe

Salted zucchini are juicy and tasty, and even without adding without vinegar. In this recipe, we will preserve all the usefulness of zucchini, their naturalness and taste. Celery and garlic added to salted zucchini makes them richer and brighter. The recipe for salted zucchini is very old, I inherited it, so their preparation is not like everything on the Internet, this also applies to taste.

Ingredients:

• Zucchini - 2 kilograms;
• celery - a bunch;
• dill - bunch;
• horseradish - 2-3 sheets;
• 1-2 pods of hot pepper;
• garlic - 3-5 cloves;
• salt - 2-3 tablespoons.

By step by step recipe for salted zucchini for the winter

1. Before you cook salted zucchini, you need to wash them well, remove the stalks, cut into circles 1-1.5 centimeters thick.
2. At the bottom of a clean three-liter jar, lay a third of the spices, then lay the zucchini up to half the jar. Put the second part of the spices in the middle. Fill jar to the top with zucchini. Place the remaining spices on top.
3. Prepare the brine: for 1 liter of water, 2-3 tablespoons of salt. Pour the filled jars with brine, cover with lids and hold at room temperature 8-10 days.
4. Then add the brine so that it completely covers the zucchini, close the jars with plastic lids and store in a cold place.

Salted zucchini served as an appetizer on the table, they are combined with almost any dish, unobtrusively complementing it.

Quick salted zucchini

It is surprisingly simple, effective and quick recipe dry ambassador. That is, in this case no water or brine is used. For cooking, first of all, you will need the zucchini themselves. The younger they are, the better. In salting, such vegetables acquire a peculiar delicate, refined aroma.

Recipe with photo step by step, salted instant zucchini

To speed up the salting process and make it more uniform, it is better to peel the zucchini. To salt a kilogram of zucchini, you will need a tablespoon of salt and the same measure of sugar. If desired, you can take a little more salt and sugar. Mix salt and sugar on a plate. You can also add dry spices here.

As for any, more traditional look salting vegetables, spices are required for this cooking method. Useful bay leaves, garlic, black and allspice peppers. You can also add dill, fennel and cumin seeds.

To taste ready meal became even more interesting, you can add more cherry leaves and walnut. Here was taken dried leaf walnut. For amplification spicy taste ready-made zucchini, any spicy greens will do. In this case, soft stems of basil and parsley were left from the preparation of other dishes. Very pleasant taste adds fresh dill to this dish.

Dip peeled and cut into relatively large pieces of zucchini in a mixture of salt and sugar. You need to try to do this so that the whole piece of zucchini is covered with a thin, even layer of this mixture. Spices and zucchini are stacked in layers in a plastic container. The lid of this vessel must be tightly closed.

After all the spices and zucchini are laid, you need to tightly close the lid of the plastic container. If you don't have time to rub each piece of zucchini with salt, you can simply sprinkle them with salt. In this case, the future salting should be shaken very vigorously. In this case, salt, zucchini and spices will mix. The salt mixture will be distributed over the surface of the vegetables more evenly. A container with zucchini is placed in the refrigerator. After about five to seven hours salted zucchini will be able to eat. The salting time depends on the size of the zucchini pieces. It may also depend on their maturity. We also recommend a recipe for the winter.

In winter, zucchini is a pleasure accessible to few. They're very expensive. But in the summer-autumn period, when there is a mass ripening of zucchini, their price is quite affordable. And the housewives, taking advantage of the moment, prepare them for the winter. Most often, zucchini is marinated. It's easier to keep them that way acetic acid does not allow the development of harmful microorganisms.

But those housewives who salt zucchini claim that this particular method of canning is the most reliable, because salted zucchini are perfectly preserved in an ordinary pantry. And if there is a cellar or a glacier, then the zucchini harvested in this way remain tasty and crispy until the new harvest.

Salted zucchini: the subtleties of cooking

The ambassador of zucchini is not much different from salting cucumbers, so you can safely use this vegetable to pickle.

• For pickling, young zucchini with thin skin and no (or a small amount) of seeds are suitable. It is best to take zucchini no longer than 15 cm long and with a fruit diameter of 4-5 cm. It is advisable not to peel off the peel during salting. The exception is slightly overgrown zucchini with already rough skin.
• Zucchini are salted whole or cut into slices no more than 1.5-2 cm thick. If seeds need to be removed from zucchini, then after cleaning they are cut into washers up to three centimeters wide, and then the middle with seeds is carefully cut out, leaving only elastic pulp.
• Zucchini have a neutral taste. They easily absorb the aroma and taste of the spices with which they were cooked. Therefore, when salting, you need to use those spicy plants that all family members love. It can be dill, celery, tarragon, garlic, horseradish, onion, parsley. So that subsequently salted zucchini does not soften, they are salted together with herbs that have tannins: cherry leaves, blackcurrant, oak, horseradish.
• When salting zucchini does not exist strict restrictions about the salt. When laying it, you need to consider the method of storage finished products. Usually 60 g of salt is put into 1 liter of water. But if salted zucchini is going to be stored in a warm room, then the amount of salt per 1 liter of water can be increased to 80 g (and even more).
• It is most convenient to salt zucchini in a large wide pan or barrel, because during salting they must be under oppression, that is, immersed in brine. And it is not very convenient to do this in a bank.
• Lactic acid fermentation is a mandatory process when pickling not only tomatoes or cucumbers, but also zucchini. In the first week, the brine becomes whitish and rather cloudy. If at first the zucchini loses a lot in weight and volume, then after about 15-20 days of salting, they begin to absorb the brine along with lactic acid, which makes them dense and elastic.
• When the zucchini is completely salted, they are transferred to jars, poured with filtered brine and covered with plastic lids. Store in a cool place. Salted zucchini can be hermetically sealed. In this case, the brine must be boiled, pour zucchini over it and immediately roll up with sterile lids.

Salted zucchini: a classic recipe

Ingredients:

• zucchini - 1 kg;
• dill and parsley - a few branches;
• garlic - 1 head;
• horseradish root - 5-10 g;
• salt - 80 g;
• hot pepper - 1 pod;
• water - 1 l.

Cooking method

• Prepare the brine ahead of time. Dilute in hot water salt. When the brine has cooled and settled, filter it through a linen cloth.
• Wash young zucchini with thin skins. Cut off the stems. Cut the zucchini into slices 1-1.5 cm thick.
• Wash the herbs and peppers thoroughly. Peel the horseradish root from the upper skin and also rinse under running water. Divide the garlic into cloves, peel them and wash. Then cut into slices.
• Place 1/3 of greens, garlic and horseradish on the bottom of the pan. Do not cut the pepper, otherwise the zucchini will be very spicy. Lay the zucchini slices on the greens. Top them with the remaining spices. Fill with brine.
• Cover the contents of the pot with a clean cotton cloth, place a wooden circle or a flat plate on it. Press down with oppression so that the brine covers the circle completely.
• Put the pan in a dark place with an air temperature of 15-20 ° for about a week. Be sure to make sure that the circle is covered with brine, otherwise the zucchini will become moldy. If mold appears, then change the napkin, and wash the circle and weight.
• Put the pan in a cold room or in the refrigerator. Or transfer the zucchini to a clean jar, fill with filtered brine, close with a plastic lid and refrigerate.

Salted zucchini in jars

Ingredients:

• young zucchini - 10 kg;
• parsley and dill - 300 g;
• cherry leaves - 2-3 leaves per jar;
• horseradish root - 300 g;
• water - 5 l;
• salt - 350 g.

Cooking method

• Prepare the brine ahead of time by dissolving the salt in hot water. Cool it down. When the brine settles, strain.
• Wash small zucchini no larger than 10 cm. Cut off the stems. Prick in several places with a toothpick so that the fruits are better salted.
• Wash your greens. Peel the horseradish root, wash and cut into thin plates.
• Prepare clean two-liter or three-liter jars.
• Put half of the greens on the bottom of the jars. Then fill the jars tightly with zucchini. Cover them with the remaining greens.
• Fill with brine. Close with polyethylene lids and leave at room temperature for 12 days for lactic acid fermentation.
• Prepare some more brine. Fill jars with brine to the very neck. Store in refrigerator.

Note: if you want to close the jars tightly, drain the brine into a saucepan, bring to a boil. Transfer the zucchini to other jars - washed and sterilized. Pour in boiling brine. Seal immediately. Turn the jars upside down, wrap with a blanket. Leave until completely cool. hermetically sealed closed banks can be stored at room temperature.

Note to the owner

In addition to those spices that are given in these recipes, feel free to use other spices. The main thing is that they are combined with each other.

Salted zucchini can successfully replace salted cucumbers. They can be used to make pickle, hodgepodge, salads.

Zucchini can be harvested most different ways: , make them canned , . The Land of the Soviets invites you to cook salted zucchini.

Salted zucchini: 1 option

Here is one of the most simple recipes cooking salted zucchini. We need the following set of ingredients:

• 1.8 kilograms of zucchini
• 90 grams of dill
• 30 grams of celery
• 15 grams of horseradish
• 3-5 garlic cloves
• 1-2 pods of hot red pepper

For brine

• 1 liter of water
• 50-60 grams of salt

It is best to take small zucchini for brine (4-5 cm in diameter and a maximum of 15 cm long) with a thin skin. After thoroughly washing the zucchini, cut off the stalks. Wash and finely chop dill, horseradish and celery, rinse garlic and hot pepper. Salt is dissolved in boiling water, filtered, cooled.

We take three-liter jar, put a third of herbs and spices at the bottom. Then we fill the jar with zucchini, sprinkling them with spices and herbs, pour the prepared brine and cover with a lid. We keep the zucchini at room temperature for 8-10 days, then, if necessary, add brine to the jars and put it in the refrigerator.

Salted zucchini: option 2

This variant of the salted zucchini recipe uses more spices and adds vinegar to the brine. To make salted zucchini, take:

• 1.2 kilograms of zucchini
• 40 grams of dill
• 30 grams horseradish leaves
• 20 grams of parsley
• 20 grams of celery
• 10 black peppercorns
• 10 bay leaves
• 10 garlic cloves
• 2 grams mint leaves
• 1.5 grams bitter capsicum

For brine

• 1 liter of water
• 1 glass of table vinegar
• 70 grams of sugar
• 60 grams of salt

Wash zucchini, peel, cut lengthwise into pieces. Wash the greens thoroughly and put them in a colander so that the water is glass, then chop and put on the bottom of the jars along with the spices. Fill the jars with zucchini slices and fill with brine. We pasteurize jars with zucchini at a temperature of 90 degrees (8 minutes for half-liter ones, 10 minutes for liter ones), cork and cool.

Salted zucchini: 3 option

When salting, you can shift the zucchini with cherry leaves. To prepare salted zucchini with cherry leaves, take:

• 10 kilograms of zucchini
• 300 grams horseradish leaves
• 300 grams of parsley
• 150 grams of cherry leaves

For brine

• 5 liters of water
• 250 g salt

For salting, it is best to select small zucchini up to 10 cm long with underdeveloped seeds and thin skin. We sort out the zucchini, remove the inflorescences and stalks, rinse thoroughly in running water and prick with a fork.

We put zucchini in enamel, glass or wooden container for salting, alternating in layers with cherry and horseradish leaves, as well as parsley. To prepare the brine, dissolve the salt in water, bring to a boil, filter and let cool.

Fill the zucchini with brine and put in a cool, dry place for 20-25 days. If necessary, add brine (for 1 liter of water - 20 grams of salt).

Salted zucchini: 4 option

Finally, we offer to cook salted zucchini in Moldovan style. We need the following ingredients for them:

• 10 kilograms of zucchini
• 500 grams of dill
• 300 grams of garlic
• 100 grams of hot red pepper
• 80 sprigs of tarragon
• 50 blackcurrant leaves
• 20 horseradish leaves
• 20 celery leaves
• 10 cherry leaves

For brine

• 5 liters of water
• 1.5 cups salt

Bring water to a boil, dissolve salt in it and cook for 2-3 minutes. Strain the brine and refrigerate. We take large saucepan and put some of the spices on the bottom.

My zucchini, cut off the stalks, prick with a toothpick and put in rows in a pan. Lay the rest of the spices on top of the zucchini. Pour in the brine to cover the zucchini.

We put the pan in a cold place for a month - after this time, salted zucchini will be ready.

Bon appetit!

We put the vegetables in a bowl, sprinkling with spices and herbs. For the first stage, it is better to take a wide container, for example, a pan, as it will be necessary to put oppression.

Then we prepare the brine (2-2.5 tablespoons of salt are needed for 1 liter of water), cool, filter and fill the workpiece. You can sprinkle dry mustard on top of the zucchini, it will prevent the appearance of mold. We cover with a plate and a wooden circle (if any), put oppression.

We leave the zucchini in the room for 3-6 days. During this time, the brine will become cloudy, and plaque may appear on the workpiece. That's the way it should be.

After 6 days, we proceed to the second stage. Remove zucchini and transfer to clean jars. Spices and herbs can be thrown away or put to zucchini.

We filter the brine, boil and pour it into the jar to the top. Rolling up metal lids, put upside down and wrap.

How to pickle zucchini in a barrel?

For salting, we need young zucchini, up to 16 cm long and 3-6 cm in diameter, various spices and spices as desired. For brine, we use proportions: 1 liter of water and 60-80 grams of salt.

We begin to lay out the ingredients, alternating vegetables and herbs. The first and last layers should consist of herbs.

After 3-4 days, we transfer to the cold. In the process of salting, you need to make sure that the zucchini is completely covered with brine, as needed, it must be topped up.

After 25-30 days, you can take a sample.

How to pickle zucchini in a quick way?

So that you can enjoy salted zucchini after 3 days, they can be cooked in a bag.

At the bottom of a strong, dense package, put chopped greens, chopped garlic, a tablespoon of salt, a teaspoon of sugar, spices to taste. Then lay out 3-4 zucchini, cut into circles. Mix everything well and pour 0.5 liters of water. We release air from the bag, tie it tightly, put it in a saucepan and leave it for at least 3 days at a temperature of 18-25 degrees. Subsequently, it must be stored in the refrigerator.