Today prepare an amazing appetizer of zucchini.
Juicy, crisp and sharp little bit. Such an open jar of cold winter, so a hot potato, just great!
This is the kind of beauty we are going to preserve.
We prepare the zucchini, cut off all unnecessary. Next are several options: You can chop finely with a knife or a knife for Korean carrot, and I shall cut spiralerezkoy.
Here is a beautiful noodles obtained, just turned 1 kg 700 grams, which is about 5 medium zucchini.
Carrots are crushed thinner, for Korean carrot. Get 400 gr., Which is about 5 medium carrots.
Cut into large bunch of parsley.
I add five cloves of garlic squeezed through a press.
Pour 120 ml of soy sauce.
Add 100 ml of apple vinegar.
30 g sugar.
70 g-grained mustard, which is about 5 teaspoons.
And pour 100 g of vegetable oil.
Mix thoroughly.
And after all mixed, you must try the marinade on the salt because the soy sauce can be different. I try and add a teaspoon of salt. Once again mix well. Cover and marinated give 2 hour.
Meanwhile Sterilize jar, in any convenient manner. I'll do it in an electric oven at 150 degrees for 20 minutes. Caps prokipyachu in water.
Expanding on the snack jars, along with the marinade. All I got 4 cans of 0.5 liters.
I put in a pan full of jars on a towel.
Covers and caps pour warm water. I bring to boil and sterilize 5 minutes.
Good screw cap.
I flip the jar and give to cool completely.
The next day, we could not resist and tried one jar. Courgettes crunchy, a little sharp little, naughty.
And the rest of the jar to hide the winter :)
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Ingredients:
- 1.7 kg zucchini (medium 5)
- 400g of carrot (medium 5)
- big bunch of parsley
- 5 cloves of garlic
- 120 ml of soy sauce
- 100 ml of apple vinegar
- 30 g sugar
- 70 g-grained mustard
- 100 g vegetable oil
- G - if necessary