Recipes for canning zucchini in mustard filling for the winter
Surely not everyone knows that you can cook zucchini with mustard for the winter. The unexpected combination of zucchini with this spice will appeal to true lovers of trying something new. Recipes for these vegetables can be used as a regular snack without using hermetically sealed, but for winter use this is just a godsend.
Recipe number 1
Marinated zucchini in winter sauce with the addition of mustard is not inferior in its originality to store preservation. The preparation is not difficult, and thanks to the mustard, this preservation acquires a piquancy.
Before you start preparing the workpiece in cans according to this recipe, you should stock up on everything you need for canning. Required to buy:
- 4 kg of milk ripeness zucchini;
- 200 g granulated sugar;
- 160 g of table vinegar;
- 3 tbsp. l. ready-made table mustard;
- 2 tbsp. l. ground black pepper;
- 80 g of kitchen salt;
- a bunch of greens (dill);
- 1 head of garlic (80 g);
- sunflower oil - 200 g.
Canning process
If in doubt that these mustard and garlic fruits will meet expectations as a result, prepare a half serving. Wash the vegetables and cut them across into 3 equal pieces, then chop each piece into bars. It is not necessary to chop finely - keep in mind that the volume will decrease during the cooking process.
Rinse the dill with water and chop, pour into a container to the chopped pieces and mix. Then prepare the marinade: combine vinegar, vegetable oil, salt, peppercorn powder, finely grated garlic and mustard in one pan.
After stirring, a cold marinade is obtained. Pour this mixture over the zucchini. Then the pan with them is set aside for marinating for about 3 hours. But do not forget about them at this time: every 20 minutes it is necessary to stir so that the marinade is better absorbed. During this time, the liquid will drain, and the volume will become 1.5 times less.
Now I put them in sterilized 500 ml jars and sterilize them again. For cans of this volume, 20 minutes is enough. After boiling, remove them from the water and tightly preserve with lids. When their contents have cooled to room temperature, the jars can be removed to the basement or closet in the room. In winter, you can uncork a snack and serve savory vegetables right to the table.
Recipe number 2
Of the many ways to prepare marinated zucchini with mustard, this one is perhaps one of the most original. Thanks to the marinade, the appetizer acquires an unexpected flavor. The dish is served with meat dishes, fish, potatoes. Preservation according to this recipe will serve as an appetizer for a feast or suitable as a salad.
This recipe uses unripe vegetables with a delicate top layer. From old fruits, you will have to remove the middle with seeds and peel the hardened peel.
Composition of components for conservation:
- young zucchini 1.5 kg (if the zucchini is old, then their weight is determined after cutting);
- 5 large cloves of garlic;
- mustard seeds - 3 tbsp. l. without a slide;
- allspice - 6 - 10 pcs.;
- mustard sauce - 4 tbsp l .;
- black peppercorns - 10 pcs.;
- 1 liter of drinking water;
- 1 tbsp. l. granulated sugar;
- 2 tbsp. tablespoons of table salt;
- table vinegar - 150 ml.
Step-by-step cooking recipe
Wash the zucchini and cut into longitudinal strips so that they are as thick as fingers. Place the zucchini in half-liter jars, placing them vertically.
Banks must be pre-sterilized. Do not fill too tightly, as it will require space to pour the marinade. Carrot bars can be placed in addition to the squash.
Add a clove of garlic, a mixture of peppers and lavrushka to each jar. The marinade is cooked in a saucepan. Pour in water according to the recipe, then add mustard sauce and its seeds, salt and sugar. Put the saucepan on the fire and boil. Vinegar is added shortly before removing from heat.
Jars are poured with boiling marinade and covered tightly with lids. Be sure to then sterilize the squash. Banks are placed in a wide metal container with hot water and boiled. To prevent the glass jars from touching the hot metal of the pan, a thick cloth is placed on its bottom - a clean terry towel will do.
The boiling process of marinated zucchini should be 20 minutes. After that, it is necessary to hermetically seal the zucchini for the winter. The cooled jars are placed in a cabinet.
Recipe number 3
Zucchini marinated according to this recipe is relatively cheap. It's easy to cook them. Such canned zucchini perfectly replace pickled gherkins, as children say: "You will lick your fingers." If you have not managed to prepare cucumbers for the winter, prepare the courgettes with mustard.
For cooking you will need:
- young zucchini - 3 kg;
- a bunch of greens (dill and parsley);
- medium head of garlic;
- 150 ml of table vinegar;
- refined vegetable oil - 150 ml;
- granulated sugar - 150 g;
- salt - 80 g;
- dry mustard powder - 1 tbsp. l .;
- peppercorns - 1 tsp.
Preparation
Peel the zucchini, divide it crosswise into 2 parts and remove the seeds. Then chop into sticks along the entire length and place in a large bowl.
The marinade is made from vinegar, salt and sugar. Mustard powder, peppercorns, chopped herbs, vinegar are added there and grated garlic is laid out. Some people like to simply cut it on a cutting board with a knife.
Mix all the ingredients of the marinade thoroughly and pour into the courgettes. Place the container in the refrigerator, placing a plate with a small weight on the zucchini. It is advisable to periodically stir the contents of the pan during this time.
Wash liter jars, place the marinated zucchini in them and pour the juice from the container in which the marinating was carried out. If there is not enough juice, add plain boiled drinking water.
Then marinated zucchini with mustard undergo a sterilization process for the winter. It should take about 20 minutes from the beginning of the boiling of the water in the sterilization container. It is undesirable to cook these vegetables for the winter without sterilization. These ingredients should make 3 liter jars of sealed vegetables.
During sterilization, the bottom of the pan must be covered with a cloth so that the jars do not overheat and the glass does not burst.
It turns out delicious zucchini in mustard filling for the winter - all recipes for such a snack can be adjusted to your liking.
