Crispy Zucchini for now and for the winter.

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Hello, dear readers of the "Cooking with Natalia Kalnina" channel! I greet my regular guests, as well as all those who came to see me for the first time!

Today I want to share a recipe for crispy zucchini in tomato sauce without sterilization. It turns out delicious, crispy and juicy. They are good as a cold appetizer for potatoes, meat, fish. Zucchini will work young or even mature.

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Recipe:

For 1 can of 1 liter:

Zucchini -500gr.

Dill -1 sprig

Bay leaf -1-2pcs.

Pepper peas -3-4 pcs.

Garlic -2 tooth.

For the marinade:

Tomatoes -1l.

Salt -1 tbsp

Sugar -2 tbsp

Vinegar 9% -2 tbsp

Cooking method

Peel the zucchini, cut into 4 parts and remove the seeds, if the zucchini is already ripe like mine. Now let's cut it into pieces.
We take a 1 liter jar, put a sprig of dill on the bottom, put a bay leaf, 2 cloves of garlic, black peppercorns. We fill the jars with zucchini.

It is not necessary to stack too tightly. We take tomatoes and twist them with a meat grinder. Pour into a saucepan. Add 1 tbsp for 1 liter of filling. salt, 2 tablespoons, sugar. I have 3 liters, so I add 3 tablespoons. salt and 6 tbsp. Sahara. 3 liters, I have enough for 7 cans of cucumbers with a volume of 1 liter. While the filling is being prepared, at the same time fill the cucumbers with boiling water, cover with lids and leave until the filling is ready.


From the moment of boiling, we boil the tomatoes for 20 minutes. Now add 2 tbsp. 9% vinegar per 1 liter of tomato sauce, I have 3 liters, I add 6 tablespoons, mix. Now we drain the water from the zucchini and fill it with tomato filling. Roll up immediately with sterilized lids. As I sterilize the jars, I will leave a link in the description below the video. We turn the banks over and wrap them up, leave them to cool completely. 3 liters of filling is enough for 7 jars of 1 liter.

If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘

You can see the details and cooking details in my short video below:

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