Cooking canned zucchini helps preserve summer vitamins by winter. Such a product is not only excellent in taste, but also brings many benefits. There are many recipes for the preparation of preservation and everyone can choose the cooking method to their liking.
How to choose and properly prepare zucchini
An important step in the preparation of pickled zucchini is the choice of product. First of all, the quality of the dish depends on it. When selecting the best instances, you should pay attention to some of their characteristics, namely:
- flat surface of the fetus;
- solid peel without damage;
- lack of plaque and rot.
When the best fruits for pickling are selected, you can begin to prepare them.To do this, follow these steps:
- Rinse the product under running water, washing off all dirt.
- Dry naturally or with a kitchen towel.
- Cut the stalk and small part from the other end.
Preservation of zucchini for the winter: delicious recipes
Winter zucchini spins are popular among the people, since the preservation from this vegetable is very tasty. There are many different recipes. Among them, you can rightly distinguish selections from colorful fruits, the method of preparation in the marinade, crunchy zucchini with zucchini, a savory dish with chili pepper, garlic and herbs, as well as a Korean-style variation.
Important! Banks and lids must be sterilized! This is important so that the spins do not swell and do not deteriorate ahead of time. Sterilization destroys harmful microorganisms that begin to multiply within conservation.
From multi-colored zucchini
Colorful fruit rolls differ not only in good taste, but also in unusual appearance. The variegated peel from vegetables does not need to be removed, because it is it that is the main highlight of this recipe.
black pepper peas
taste
- Grind vegetables in circles 0.7-1 cm thick.
- Finely chop the parsley.
- Mix zucchini rings and parsley, put in a bowl.
- Pour water into the pan, put on the stove and bring to a boil.
- Add salt, sugar, peas and bay leaf to the water.
- After 3-5 minutes, remove the marinade from the heat and pour half the amount of vegetables with herbs.
- After 30 minutes, remove the vegetables from the marinade and put in containers for preservation.
- Pour the contents of the jar with the rest of the marinade.
- Sterilize filled containers for 25-30 minutes.
In the marinade
In addition to the main ingredient, marinade plays an important role in this recipe. It is he who helps to give the dish a unique taste. It will be most saturated 14-15 days after the can is rolled up.
Did you know? Zucchini as a variety of zucchini was bred by breeding and Italians began to cultivate in the 19th century.
- Grind zucchini in circles with a thickness of 0.5-1 cm.
- Put bay leaves on the bottom of the container for preservation.
- Fill the jar with vegetable rings to the top.
- Heat the water in a pan to a temperature of + 100 ° C.
- Add sugar and vinegar to boiling water.
- Bring the marinade to a homogeneous consistency.
- Pour the contents of the container for preservation with the marinade.
- Roll up the can.
Crispy
The name of this recipe speaks for itself. Vegetables in the process of processing become crispy and acquire a pleasant taste. In addition to the main component, onions are also used here. Instead of regular table vinegar, apple cider is recommended. The taste is influenced by the spices used in cooking - in this recipe it is mustard and turmeric.
mustard powder
1 tsp
- Grind onion rings.
- Zucchini cut into circles.
- In a separate container, combine water and salt.
- Place the vegetables in a bowl and add salt water, stir and leave for 50-60 minutes.
- Pour vinegar into a container and place on a stove.
- Add mustard powder and seeds, turmeric, sugar to vinegar.
- Boil the vinegar mixture for 5 minutes and leave to cool.
- At the end of the indicated period, remove vegetables from water and transfer to a glass container for preservation.
- Pour the contents of the jar with vinegar marinade and roll it up.
With chili pepper, garlic and herbs
This cooking method allows you to add a sharp touch to the dish. This spicy preservation is perfect for any side dish. Together with the main component, it is proposed to use zucchini, and an unusual taste is acquired due to the addition of garlic, chili pepper and fresh herbs.
Did you know? Zucchini and zucchini, contrary to popular belief, are not the same product. Zucchini is a green zucchini with a thin skin, a small amount of seeds and a more delicate taste.
Ingredients (per 1 liter jar):
allspice
taste
- Cut all vegetables into rings 0.7–1 cm thick.
- Sliced garlic and chili.
- Finely chop fresh herbs.
- Place peppers, bay leaves, coriander, herbs, garlic and hot peppers at the bottom of the container for preservation.
- Put vegetables on top.
- Bring the water in the kettle to a temperature of + 100 ° C and fill the contents of the can.
- After 15-20 minutes, pour out the water.
- Boil 1 liter of water again and pour into the container for preservation.
- After 15-20 minutes, pour it from the can into the pan and put on fire.
- When the drained water begins to boil, introduce salt, sugar and vinegar into it.
- After 2-3 minutes, pour the marinade into a glass container with vegetables.
In Korean
A special cooking option is Korean zucchini. Such a dish is less popular than the common Korean carrot, but it is not inferior in taste. Vegetables also use carrots, peppers and onions.
Important! Products from a swollen can are strictly forbidden to eat!
mustard seeds
2 tsp
sunflower oil
1 cup
ground paprika
0.25 tsp
black pepper peas
10 pieces.
- Grate the carrots on a carrot grater in Korean until straws are obtained.
- Grind Bulgarian pepper, zucchini and onion with strips.
- Crush the garlic cloves with garlic cloves.
- Grind fresh herbs.
- Mix all of the above ingredients in one container. [/ Li]
- Introduce sugar, salt, vinegar and oil.
- Stir the mixture and leave for 3.5–4 hours in a cool room, covering with a lid or towel.
- After the specified time, add mustard, paprika and salt, mix again.
- Pack the mixture in containers for preservation.
- Sterilize jars of zucchini in Korean for 25-30 minutes.
Additional recommendations
Rolling canned zucchini does not bring much trouble. However, in order for the dish to have the most pleasant taste, do not forget about some of the nuances.
Experienced housewives and hosts offer the following tips for the preparation, storage and use of preservation:
- The volume of banks can be determined according to personal preferences, however, it is worth paying attention to the number of people in the family and the frequency of use of preservation. For one person or a married couple it will be more convenient to do half-liter or liter rolls. If we are talking about a large family, then a three-liter can of products will be most welcome in the winter to the dining table.
- Each hermetically sealed container should be turned over, wrapped in a blanket and left to cool.
- Store the product must be in a cold place. It can be either a refrigerator or a cellar, if spins are made in a private house.
- You can eat zucchini in a few days, and sometimes hours after cooking. The exact availability dates depend on the recipe.
- The dish can be used as a salad to a side dish and meat or as a snack. Preservation of this kind goes well with potatoes, meat in any form and fish.
Canned zucchini for the winter is the most delicious way to consume more vitamins and minerals in the winter season. Many existing recipes allow you to cook spins in various variations, which will add variety to your dining table.
