The recipe for how to cook canned zucchini for the winter is simple and quick. The main thing is not to overcook the tender zucchini, otherwise it simply will not be crispy. Enjoy your kitchen chores!
Purpose: For lunch / For dinner / Inexpensive
Main Ingredient: Vegetables / Zucchini
Dish: Blanks / Marinating / Preservation / Salted
Geography of cuisine: Russian cuisine
Diet: Lean meals / Vegetarian food
- Zucchini - 1 Piece
- Water - 600 Milliliters
- Salt - 1 tbsp. the spoon
- Sugar - 1 Tbsp. the spoon
- Apple cider vinegar 6% - 1 tbsp. the spoon
- Allspice peas - 4-5 pieces
- Garlic - 1-2 Cloves
How to cook "Canned Zucchini for the Winter"
Wash the zucchini under cool water. Peel the garlic.
Cut the zucchini into 1 cm thick slices. Garlic - thin slices.
Fold the chopped zucchini into a sterilized jar, add garlic, pepper. Dissolve sugar, salt, vinegar in cold water (600g). Pour marinade over zucchini, cover with a lid.
Place the jar in a saucepan on a thick cloth, fill with warm water up to the "coat hanger". Boil water, take out the jar. Roll up the lid, wrap the jar in a warm blanket until it cools completely. Store in a cool place.