Pickled zucchini "Lick your fingers" is an excellent preparation of instant cooking for future use. Here the method of double pouring with boiling water is used, after which additional pasteurization is not required.
The set of additional components for zucchini is perfectly matched, which gives the appetizer a unique taste. For the specified number of products, one can of 1.2 liters or two small ones are suitable.
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Ingredients:
Zucchini - 1 kg.
Carrots - 40 gr.
Hot pepper pod - 1 pc.
Garlic - 2 cloves
Parsley - 5 gr.
Horseradish leaf - 10 gr.
Cherry leaves - 2 pcs.
Dill with an umbrella - 1 pc.
Peppercorns - 6 pcs.
Water - 700 ml.
Salt - 1 tablespoon
Sugar - 1.5 tablespoons
Vinegar 9% - 4 tablespoons
Recipe step by step:
Prepare food.
Rinse the zucchini, cut off the tails, wipe the moisture with a napkin. Cut them into circles about 0.5 cm thick. You do not need to peel off vegetables.
Peel the carrots, cut into circles, cubes or strips. Peel the garlic cloves, cut in half, or leave intact. Cut hot peppers into rings, remove seeds.
Wash all the greens thoroughly, put them on the bottom of the jar. At the same time, pre-clean the container with baking soda, wash, then sterilize in any way, finally dry it.
Place the zucchini rings in a jar on top of the greens, alternating with carrots, peppers and garlic. Throw in the peppercorns.
Simultaneously boil water, pour boiling water over the contents of the container to the very neck. Cover the jar with a lid, do not twist, leave in this state for 15 minutes.
Then carefully pour the liquid into a saucepan set on the stove. To do this, you can use a special lid with holes.
Pour sugar, salt into the water, pour in the required amount of vinegar. Boil the marinade for 2 minutes, until the bulk components are completely dissolved. At this point, add some more water.
Pour the marinade into the jar up to the very neck, immediately seal it with a screw or tin lid. Be sure to check the tightness of the twist by turning the container upside down. The marinade should not seep through the lid.
Wrap the blank with a blanket to slowly cool the glass.
Then send her to the cellar.
Bon Appetit!
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