Zucchini and cucumbers are absolutely unpretentious vegetables for harvesting for the winter. You can constantly experiment with them, creating different snacks for future use. Today we marinate zucchini and cucumbers with the addition of onions and carrots. Vegetables are perfectly combined, so we get a delicious snack. For pungency, use horseradish leaf, mustard and garlic. All vegetables are chopped to compact them into jars, getting more ready-made snacks.
Vilkin. Pro is a unique community of culinary professionals. Here you will always find proven recipes for every taste.
Ingredients:
Cucumbers - 1 kg.
Zucchini - 1 kg.
Garlic - 4 cloves
Bow - ¼ part
Carrots - 0.5 pcs.
Cherry, horseradish, currant sheets - 3 pcs.
Dill umbrella - 2 pcs.
Bay leaf - 2 pcs.
For the marinade for 1 liter of water:
Salt - 1.5 tsp
Sugar - 1.5 tsp
Table vinegar 9% - 30 ml.
Peppercorns - 6 pcs.
Mustard beans - 1 tsp
Step by step recipe:
Prepare everything you need according to the list, as well as two 500 ml jars and lids. Pre-sterilize the container in any convenient way.
Place the sheets of horseradish, cherries and currants, an umbrella of dill and peeled cloves of garlic on the bottom of clean jars. Pour boiling water over all components before laying.
Rinse the zucchini and cucumbers, cut off the tails on both sides. Cut the vegetables into circles of medium thickness.
Peel the carrots and onions. Chop the first into circles. Cut the onion into strips.
Place the zucchini and cucumbers in jars, alternating with carrots and onions.
In parallel, heat the water on the stove, pour boiling water over the vegetables in the jars. Cover the containers with lids, let stand for 10 minutes.
Pour the water into a saucepan, prepare a simple marinade. Pour in granulated sugar, salt. Throw in peppercorns, mustard. Pour in vinegar. Boil for a couple of minutes until the bulk elements dissolve.
Pour the marinade into jars, let the air bubbles come out. Using a kitchen wrench to twist, tighten the lids tightly, check for leaks by placing the containers upside down.
Cool the workpieces for the next 24 hours, wrapping them in a blanket for additional pasteurization.
After the specified period, send the pickled cucumbers with zucchini to the pantry for storage until winter.
If you like the recipe, like it (the author will be very pleased!) And save it in social networks.
All our author's recipes can be found on the website: https://vilkin.pro
Come visit, read, comment, cook and share your results!
All culinary inspiration :)
Your friend and helper, Vilkin!