Step-by-step recipe for cooking zucchini in oil for the winter
Many people know the recipe for zucchini caviar, but there is not only a less laborious, but also a healthier way of cooking zucchini for the winter - in vegetable oil. With the minimum investment of time and products, a delicious dish with the most preserved nutrients is obtained. The secret of the preparation is the correct choice of components, adherence to the preparation steps and recipes.
Features of harvesting zucchini for the winter
Cooking according to this recipe favorably differs not only in its simplicity, but also in the fact that as a result, more vitamins remain in the product, since it is subjected to a more gentle heat treatment and is practically prepared in its own juice.
List of products for the recipe
The main recipe includes:
- young zucchini;
- onion;
- garlic;
- any greens - dill, parsley, celery;
- pepper and salt;
- vegetable oil;
- 9% vinegar.
The proportions can be as follows: for 1 kg of zucchini, 50 ml of vinegar and vegetable oil, 2-3 heads of onions and a head of garlic.
It is better to take coarse rock salt, and do not use iodized salt.
The composition can be significantly expanded using sugar and various spices. And also by adding other vegetables, such as tomatoes, bell peppers, carrots. Additional components should be taken in small quantities so that they do not interrupt the taste of zucchini, but only give the appetizer a new shade.
How to choose and prepare ingredients
For harvesting zucchini in oil, it is best to use young fruits, in which full-weight seeds have not yet formed, and the skin has remained tender. Rinse them thoroughly in cold water before cooking.
Peel large fruits from thick skin with a knife, select ripe seeds.
Preparation rules:
- Young zucchini, cut into circles or cubes, will look like mushrooms, and if you add half or a whole clove to the filling, then they will taste like mushrooms.
- If you cut the zucchini across into 2-3 pieces, and then cut each "stump" lengthwise into thin slices, you will get an original snack "mother-in-law's tongue". For spiciness, it is recommended to add a few pods of hot pepper, peeled from seeds and cut into small rings, into it.
- If you grate zucchini for Korean carrots and add grated carrots to them, then the appetizer will look like sauerkraut.
Thus, even the shape of the slicing can add variability to this uncomplicated dish.
Container preparation rules
The vegetable mixture prepared for canning and the filling are sterilized directly in glass jars, in which the blanks will be stored throughout the winter. Therefore, there is no need to sterilize the cans separately. Before starting cooking, wash them thoroughly enough to shine using plain baking soda, rinse well after that.
How to cook oil-filled zucchini at home
The cooking process is pretty simple.
Cooking steps:
- Chop zucchini in any of 3 ways.
- Cut the onion into thin half rings or small cubes.
- Cut the garlic cloves into thin slices. It is better not to use a garlic squeezer or grater, otherwise the zucchini will turn out to be not so crispy and aromatic.
- Chop the greens.
- Put all the prepared ingredients in a large bowl, salt and pepper, add vegetable oil and vinegar, mix well and leave to marinate for 5-6 hours until they let the juice flow.
- Spread the vegetable mixture with the marinade evenly in the jars.
- Jars filled with salad should be sterilized for 40-50 minutes, depending on the volume. Immerse them in boiling water along the "shoulders", cover with metal lids. To prevent the cans from slipping and bursting, cover the bottom of the pan with a towel folded several times.
After sterilization, roll up the jars with metal lids, turn them upside down to avoid depressurization, cover with a blanket, leave for several hours until they cool completely.
How and how much can you store
Jars of zucchini in oil keep well for 1-2 years in a cool, dark place.
