A simple recipe for canning zucchini in Ukrainian for the winter
Every housewife will need recipes for cooking zucchini in Ukrainian for the winter, the blanks will serve as an addition to the side dish, meat, or an independent snack. Pre-prepare containers, choose quality products. The cooking process involves a number of features that you should familiarize yourself with in advance.
Features of cooking zucchini in Ukrainian
To make the preservation tasty, the cooking process was successful, you should choose the right products. It is important to sterilize containers in advance. With strict adherence to the recipe, it will be possible to make high-quality preparations for the winter even from inexperienced cooks, it is only important to follow the proportions. The amount of spices, spicy additives can be varied, depending on the desired pungency of the dish. If you want to get tender zucchini, spices are added to a minimum, the same applies to greens.
Required ingredients for the recipe
Harvesting zucchini in Ukrainian for the winter involves the use of such products:
- zucchini - 4 kg;
- carrots - 4 pieces;
- garlic heads - 1.5 cups;
- tomato paste - 0.5 liters;
- vinegar 9% - 1 glass;
- sunflower oil - 1 glass;
- salt, sugar - 2 tablespoons
It will take about 1 hour to cook Ukrainian zucchini. There will be 6 cans in total.
Product selection rules
Experienced chefs recommend choosing young zucchini, with a delicate, soft skin, and not formed "milk" seeds. The fruits must be whole, without any signs of damage or rot. It is advisable to choose medium-sized zucchini, slightly unripe. Take fresh spices, they are richer in taste.
Preparation of containers
Banks are washed with soda, poured over with boiling water. Sterilization is carried out in convenient ways.
- Using the oven. Place the containers in a cold oven on a wire shelf, bottom-down. Put metal covers next to it. Set the mode "convection" with blowing, or "top-bottom" heat, the temperature should be 140-150 degrees. Containers with a volume of 2-3 liters, disinfect 20 minutes, liter containers - 15 minutes. Remove containers with mittens, put on a towel to cool.
- Microwave sterilization. Pack the containers compactly, you can put them on a barrel, turn on the oven with a power of 700-800 W. Sterilize 1 liter jars for 3 minutes, 3 liter jars - 5 minutes. Metal covers cannot be disinfected in a microwave oven.
- Disinfection in a pot of water. Cover the bottom of the container with a towel, or pour cold liquid. Banks must be completely covered with water. Put the pan on fire, wait about 15 minutes after boiling. In the same container, you can boil the lids at the same time.
Iron the towel on which the cans will be laid with an iron on both sides.
How to cook fried zucchini in Ukrainian for the winter?
The stalks with the remnants of inflorescences from the zucchini must be removed. The washed vegetables are cut into half rings, 1 cm wide. Sprinkle them with sugar, salt, vinegar and sunflower oil, leave for half an hour. Grate carrots, press the garlic, or finely chop. In 30 minutes, the zucchini will give juice. Add tomato paste, garlic, carrots to them, boil for half an hour after boiling over low heat. During cooking, you can adjust the amount of salt and vinegar to your liking. Allspice is additionally added. Put vegetables in hot jars, roll up with sterilized lids, wrap them with a blanket until they cool completely.
Further storage of canned blanks
Ukrainian-style canned zucchini is kept in the basement, cellar, or pantry. The room should not be illuminated by sunlight, dampness is not encouraged. Otherwise, mold may appear, products may deteriorate. The shelf life of the blanks is about 1 year. It is advisable to do them at the end of summer, then the zucchini will be eaten for the new season.
