Bulgarian marinating zucchini recipes for the winter
Interesting recipes with salting photos can be found in various sources: books, websites, magazines. Bulgarian-style marinated zucchini for the winter will appeal to those who love unusual snacks and do not want to spend a lot of time preparing them. They taste sweet and sour, they can be eaten with any side dish, or you can cook pizza and pies from them.
You can pickle any varieties, young or mature, with or without skin. All recipes differ in certain characteristics, but the cooking technique is the same. To make the zucchini in jars tasty, you need to study it.
Ingredients for a snack
Marinated zucchini is made with fresh vegetables, salt, vinegar, sugar, garlic and herbs.
The number of products per can of three liters:
- One and a half kilograms of zucchini;
- 3 pieces of garlic;
- One liter of water;
- Salt 1-2 large spoons;
- Sugar 150 grams;
- Ordinary vinegar 130 grams;
- Laurel leaves;
- Currant, raspberry leaves;
- Black peppercorns;
- Dill two or three branches, parsley, any greens;
- A little hot pepper for seasoning.
Wash vegetables and herbs, remove stains, rot, yellowness. Peel and rinse the garlic. All vegetables can be rinsed with baking soda, as this product is disinfectant and does not leave an unpleasant odor. Soda is not expensive, and any housewife has it in the kitchen.
If the vegetables are not young, then it is better to clean the skin, because it is already tough. The cooking rules are simple. In order for the zucchini to turn out delicious and to be stored as long as possible, you need to study these rules.
Cooking rules
Zucchini, which is cooked for the winter without sterilization, resembles an old snack from the Soviet era. It does not need to be sterilized, so it can be done very quickly.
After the vegetables are washed in cool water with a sponge, peel the peel, they will need to be cut. Cut into circles of medium thickness. It is necessary to let them dry a little, and then fry in a pan in vegetable oil on all sides. The oil should drain.
This operation is followed by sterilization of cans. They must be rinsed well in hot water, then held over steam, scalded with boiling water. Leave to drain on dry material. The lids are also poured with boiling water and dried.
Greens are sorted out from dry and yellowed branches, washed and dried. The garlic is peeled and cut into slices. They need to fill the bottom of the cans. Then arrange the zucchini so that they look beautiful and original.
You also need to cook the marinade. Boil water, add salt, sugar, dill, hot pepper, raspberry or currant leaves. Boil the brine for 6-7 minutes. Then let it stand for a while, and fill the jars with them.
The covers are screwed on and turned over on the floor until they cool completely. Then they put it on the shelves of the refrigerator.And after three months, you can try the ready-made snack.
Various secrets
Basically, the secret of delicious zucchini lies in the marinade. Canned zucchini have a special taste and aroma, they crunch and have a unique sourness.
When adding the marinade to the zucchini, it is better not to stir them too much, not to crush the vegetables. If vinegar is added, then in small quantities, and at the end of cooking. Sugar should be higher than salt.
It is imperative to add greens for taste, it always adds piquancy and an unforgettable aroma. It can be just dill, or parsley, cilantro, celery, horseradish, lemon balm, basil.
After closing the lids, it is better to cover the jars with a towel or blanket. So they will be protected from light and sudden cooling. After the jars have cooled, it is best to store them in the refrigerator over the winter. This will keep them fresh for longer and there will be no risk of mold.
Buy new lids in the store every time so that harmful bacteria and fungi do not start. They must be made of metal, strong, well screwed.
Cooking marinated zucchini in Bulgarian style is an easy way to preserve a rich harvest for the winter, as well as treat yourself to an original snack. Learn the rules of preparation and proceed with it.
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