Everyone has heard that eggplants pretend to be mushrooms. But about zucchini "under the milk", probably not yet. Indeed, it looks like it does not have to stomp into the forest!
Ingredients:
3 kg of mid-season zucchini (not young, dairy and pale green)
0.5 cups vinegar 9%
0.5 cups vegetable oil
2 tbsp. l. salt
5 tbsp Sahara
2 tbsp. l. grated garlic (or through a press, garlic press)
0.5 tsp l. ground black pepper
black peppercorns
allspice peas
carnation
coriander or mustard seeds optional
dill and parsley
How to cook:
1. Wash the zucchini, peel, remove the entire core. Then cut into 1 cm cubes and place in a deep bowl.
2. Pour coarse salt, sugar, black pepper to the zucchini, add garlic puree, pour in vinegar and vegetable oil.
3. Wash the herbs, chop finely and add to the courgettes.
Mix the mass, cover the dishes with a lid and leave to infuse for 3-4 hours at room temperature.
4. Sterilize the jars and turn upside down on a towel to dry.
5. Throw 1 piece into each 0.5 liter jar. cloves, 3-4 black peppercorns and 1-2 allspice peas.
6. Arrange the zucchini in jars, compact with a spoon so that there are no voids.
7. Pour the juice on top, which was formed after the zucchini was infused for 3 hours.
8. Cover the jars with boiled screw caps and sterilize for 10-15 minutes.
9. Roll up, turn over and cover with a warm blanket, leave to cool completely.
Then put away in a cool storage area. In winter, take out such a jar for potatoes and enjoy this wonderful snack.
Bon Appetit! And successful blanks!
Subscribe to the channel "Culinary notes about everything" in
Zen- <<< more than 2,000 recipes for any wallet and meal
Telegram- <<< recipes, tips, humor, selections, useful things
Instagram- <<< quick recipes for advanced
Yandex. Messenger-<<< now we are here too
Thanks for reading to the end!