A delicious recipe for cooking zucchini with satsebeli sauce for the winter
An interesting, tasty and bright dish will be fresh zucchini with the popular Georgian sauce satsebeli, and it can be consumed both fresh and rolled up for the winter. With this method of preparation, the familiar, but beloved, zucchini taste acquires a special exclusivity, piquancy, becomes richer and more intense. And the aroma and pleasant crunch will not leave anyone indifferent.
Features of preservation of zucchini with satsebeli sauce for the winter
One of the main features when preserving zucchini is that vegetables are not preliminarily heat-treated, but are already sterilized in the oven, placed in jars in advance. Moreover, onions with zucchini and marinade are prepared separately, and only then everything is mixed. The recipe provides for the use of both young and overripe zucchini.
Required ingredients
Fresh onions, dill and zucchini are used, as well as the purchased satsebeli sauce in its original packaging.
If it is not possible to purchase a high-quality or original sauce, it can be prepared on the basis of tomato paste diluted with warm water. Add coriander, parsley, basil, bell pepper twisted in a meat grinder, sugar and garlic to it. And also flavored with black and red pepper, depending on taste.
How to choose products?
Zucchini should be firm, firm, not rotten or spoiled. Ideally, young, juicy fruits are suitable for the recipe, with not yet coarse skin and with not formed hard seeds. But, of course, you can also use more mature, ripe zucchini. Onions should also be fresh, firm, not rotten or spoiled.
Container preparation
Before using for seaming, the cans must be cleaned of fungi and bacteria that may be on their surface. First, they are washed well, and then sterilized by placing them over a boiling pan for a few minutes. Many housewives use a microwave or stove oven to sterilize containers.
Cooking process
Cooking zucchini with satsebeli sauce is not difficult, the main thing is to add the ingredients in the amount required by the recipe. And, of course, consistently perform all the necessary actions.
Composition:
- zucchini - 3 kilograms;
- onions - 6 pieces (500 grams).
Ingredients for the marinade:
- satsebeli sauce - 400 grams;
- table vinegar (9%) - 200 milliliters;
- sugar - 250 grams;
- sunflower oil - 250 milliliters;
- salt - 1 tablespoon;
- black pepper - 1 teaspoon;
- red pepper - 1/3 teaspoon;
- dill - 1 bunch;
- water - 1 liter (if necessary).
Preparation: first, the onion is finely chopped, and the courgettes are cut into slices. After that, all the components of the marinade are mixed in a separate container, and then poured into a bowl with vegetables. Everything is mixed well and left to infuse for 10-12 hours at room temperature. This is done so that the zucchini is allowed to juice.
Young fruits are great; when using overripe zucchini, which do not give juice well, add water to the bowl. After that, the contents of the bowl are evenly spread over the jars and filled with the remaining juice. Now the blanks are placed in the oven and sterilized there for 40-50 minutes.
Then the cans are rolled up and wrapped in a blanket or blanket before cooling. If it is not possible to use exactly satsebeli sauce, it is replaced with Krasnodar or just tomato paste. It will be delicious, but it is better to stick to the original recipe.
Storage of workpieces
Store seaming in a cool, dry, preferably dark place. At temperatures up to +10 C degrees, zucchini are stored for up to 2 years. For this, basements and cellars are used. At room temperature (in the pantry), they are stored for up to a year without losing their taste.
