TOP 5 step-by-step recipes for pickled zucchini in the USSR
Gardeners love zucchini for their simplicity and productivity. The vegetable stays from early summer until late autumn on the tables of the hostesses. Casseroles and fritters, cutlets and stews - the range of dishes is extensive. Our grandmothers and mothers know many recipes for clogs and pickles. This affordable product has been popular since the days of the Soviet Union. It is not at all difficult to preserve the aromatic marinated zucchini cooked as in the USSR, the main thing is to find the “same” recipe.
What is special about those "zucchini since the times of the USSR"?
Their taste is excellent. Neat light green circles in a sweet and sour marinade. The notes of dill, allspice and cloves gave a special flavor. Let's try to reproduce this pickle, recall the zucchini that could be bought in a store during the Soviet era.
What you need to make zucchini
For cooking, you need the vegetables themselves. It is best to choose young, small, even, zucchini is also suitable. Ripe dill umbrellas will give the desired flavor, and horseradish leaves will make the blockage crispy. Young garlic, dried clove buds, allspice peas and bay leaf add to the taste.
Preparing vegetables
Pre-wash the jars, sterilize in a conventional oven or over steam. Cut clean zucchini into centimeter circles. Rinse, cut, boil and dry the greens, because this recipe does not imply sterilization of the product.
Recipes and step-by-step preparation of "shop zucchini"
The zucchini are ripe. Below are five simple recipes. You will find all the components for them in your garden or in the nearest store.
Marinated zucchini "Vkusnyashki"
The ingredients in this recipe are as follows:
- zucchini - 2 kg;
- carrots - 200 g;
- head of garlic;
- greens (parsley, celery, dill);
- salt - 1.5 tbsp. l .;
- sugar - 125 g;
- water -1 tbsp. boiling water;
- refined oil - 1 tbsp.;
- vinegar - 120 g (9%).
It turns out 5 half-liter jars. Cooking is simple:
- zucchini can be cut arbitrarily, do not pour boiling water over greens;
- finely chop the peeled carrots on a blender wire rack or grater;
- put all the ingredients in a saucepan at once, mix gently;
- put on fire, to boil - reduce heat and hold for another 5-7 minutes;
- without cooling, immediately put the "Vkusnyashki" into prepared jars and cork;
- turn the jars and cover with a blanket for a day.
Canned
For one serving of zucchini for the winter, you will need:
- zucchini - 1.5-2 kg;
- garlic - 1 head;
- greenery;
- sugar - 120 g;
- salt - 1.5 tbsp.l .;
- water - 1 l;
- vinegar - 120 g (9 percent);
- spices: allspice, laurel leaves, cloves.
From this amount of products, 2 liter cans are obtained. Cooking method:
- put chopped dill and horseradish in jars, add three cloves of garlic, crushed with a knife or coarsely chopped;
- in a deep saucepan, dissolve all the components of the marinade in water and boil;
- put the chopped main product and spices in the marinade, bring to a boil, then leave on low heat for another 5 - 7 minutes, stirring;
- then put the zucchini tightly in the jars, close the top with dill umbrellas;
- remove the bay leaf from the marinade so as not to interrupt the desired aroma, and bring it to an active boil phase;
- pour the brine into jars, evenly spreading clove buds and allspice in them, roll up;
- turn the sealed jars with the lids down and wrap them with a blanket for a day.
With cabbage
For zucchini with cabbage, all components are cut coarsely and in layers, placed in jars. For one serving you will need:
- zucchini - 2 kg;
- cabbage - 1 head of cabbage;
- garlic - 1 head;
- greens - a bunch of dill;
- spices - optional.
Add to liter cans
- refined oil - 2 tbsp. l .;
- salt - 1 tsp;
- sugar - 2 hours l .;
- vinegar - 3 tbsp. l.
Sterilize with boiling water for about 15 minutes. Roll up the banks. As in the previous recipes, leave it covered for a day.
With onion
By changing the ingredients, you can get new blockages without changing the process technology.
Let's replace the carrots in the Yummy recipe for half a kilogram of onions - we get zucchini with onions.
In tomato
Instead of carrots and water, you can put a kilogram of chopped tomatoes in the same recipe, mix everything except herbs and garlic - these components are added 5 minutes before the end of cooking. But you need to stew here for 30 minutes, and we get zucchini in tomato sauce.
Rules for serving to the table
The time you spent on canning will bear fruit in winter. Your loved ones will be grateful for the bright taste of zucchini pickles. In the cold season, they will be a good addition to the table, perfect as a side dish for meat and fish dishes. They can be served as a snack for alcohol.
Storage rules and duration
Zucchini are considered a capricious component of winter preparations. The rolled up jars are stored in a cool room, preferably in a refrigerator or cellar.
It is better to eat them throughout the year.
