Originally, people used to pickle fruits and vegetables in order to preserve them until winter. Refrigerators appeared quite recently, so there were no alternative ways to preserve vegetables.
Also in the XVIII-XIX century there were no modern stores and widespread farms for all people.
Therefore, many
people
pickled cucumbers, tomatoes, patissons and zucchini for consumption in the fall and winter.
Share a recipe for an excellent snack of pickled zucchini
.
Ingredients for pickled zucchini:
- Zucchini – 3 pcs;
- Sweet pepper – 3 pieces;
- Garlic – 7 cloves;
- Dill – a few sprigs;
- Water – 800 ml;
- Vegetable oil – 50 ml;
- Vinegar 9% – 4 tbsp;
- Salt – 1.5 tbsp;
- Sugar – 3 tbsp;
- Laurel leaf – 5 pcs;
- Peppercorns – 20 pcs.
Preparation of pickled zucchini:
In a saucepan with water pour salt and sugar, pour vegetable oil and vinegar. In the future marinade add bay leaves, a couple of garlic cloves and peppercorns.
On medium heat bring the marinade to a boil, cook under a lid
.
At this time, peel the sweet pepper and cut into large slices. Cut zucchini into thick circles.
Chop dill coarsely, put it in the boiling marinade. Also in the marinade transfer zucchini, garlic cloves and sweet peppers, cook for 2-3 minutes. Note that zucchini should be added to the marinade in portions.
Transfer zucchini, sweet pepper and garlic into a jar or container. Send a couple cloves of fresh garlic to the container, pour hot marinade over the vegetables.
Cover the vegetables with a lid and leave them warm for 10-12 hours.
These pickled zucchini with peppers can be used as an appetizer or a separate dish. Suitable for long storage or to consume pickled vegetables the next day.
