One of the most interesting vegetables in our world is zucchini. It is useful because it has a lot of vitamin C.
Unlike many other fruits and vegetables that contain vitamin C, zucchini is not sour. It
also has a lot of fiber, which is also good for the body. However, it is recommended to eat only fresh zucchini without damage. Otherwise, zucchini loses its useful properties.
This vegetable can be fried, baked and pickled. Let’s tell you how to deliciously cook zucchini for the winter.
Ingredients for pickled zucchini:
- zucchini – 1 kg;
- onions – 2 pcs;
- sweet pepper – 1 pc;
- garlic – 1 head;
- bay leaf – 1 pc;
- water – 1 liter;
- salt – 1 tbsp;
- sugar – 4 tbsp;
- vinegar 9% – 50 ml;
- black pepper peas – 1 tsp;
- allspice – 3 pcs;
- parsley – 30 g.
Preparation of pickled zucchini:
Sterilize the lids in boiling water. Wash thoroughly jars and put in the oven, sterilize for 40 minutes at 100 degrees C.
Remove the stalks of zucchini, remove the insides of sweet peppers, peel garlic cloves
.
Pour water into a saucepan, pour salt and sugar, add black peas and allspice
. Bring water to a boil over medium heat. At this time cut zucchini, peppers and onions into random pieces.
Put the vegetables, herbs and garlic
into the
boiling water and cook until boiling.
Then in the pot tamp the vegetables, cook for 2 minutes.
Carefully with tongs or a fork put the vegetables in jars. Cover the jars with lids. Bring the marinade to a boil, pour vinegar into it.
Then pour the marinade into the jars, roll them up and turn them upside down.
Cover the jars with a towel and wait for complete cooling. You get delicious pickled zucchini, like cucumbers.
