Well, who does not indulge himself in the summer friedzucchini? But not everyone knows that this vegetable is versatile, from it you can cook a lot of all kinds of delicacies. Salty zucchini in Ukrainian is also very appetizing. Such a dish is not only an original appetizer, but also a food that benefits the human body, because this vegetable contains salts of potassium, calcium and magnesium, as well as many other trace elements that contribute to normal life, increase immunity, especially in winter. Therefore, probably, many housewives try to make as much of the preservation of zucchini, choosing proven recipes. Some of them we will consider today.
Classic recipe: salted zucchini
To make the preservation good, you need to pick the right vegetables. They should only be fresh, fifteen centimeters long, with dense flesh.
Ingredients:four kilograms of zucchini, one hundred grams of salt and sugar, one bunch of parsley and celery, three hundred fifty grams of vinegar 6%, half hot peppers, twenty peas black and allspice, one horseradish root, five grams of tarragon, ten laurel leaves , ten teeth of garlic. For the marinade: one and a half liters of water, one hundred grams of sugar, one hundred grams of salt, three hundred fifty grams of vinegar 6%.
Zucchini salted in Ukrainian are prepared as followsin the way: vegetables are washed, cut by thin circles, not forgetting to remove the stem. Chillies cut in half and remove the seeds. Horseradish cleaned and washed, chopped greens. At the bottom of pre-prepared clean cans lay out a layer of spices and herbs, put zucchini on top and pour it all with marinade (boiling). The container is covered with lids and sterilized for eight minutes, then rolled and cooled.
Melitopol salted zucchini for the winter: a step by step recipe
Ingredients:seven hundred grams of fresh (small) zucchini, two sheets of horseradish, one bunch of dill, four leaves of mint, as well as some parsley (celery), one bay leaf and a pinch of black pepper, fifteen grams of salt, eighty grams of vinegar 6%. For the marinade: three hundred grams of water, fifteen grams of salt, and eighty grams of vinegar 6% are taken for one liter jar.
Preparation
Squash salted in Ukrainian prettysimply. For this it is necessary to wash the vegetables well and cut them into circles. Greens are also chopped with garlic. Banks are pre-washed and sterilized. Then they put greens and spices in them, put zucchini on top and pour it all on with boiling marinade. Banks are placed in a saucepan and sterilized under closed lids for twelve minutes, then immediately rolled up and left to cool down with their necks.
Canned squash: method number 1
Ingredients:for one half-liter jar they take three cloves of garlic, two pieces of horseradish, half a bunch of celery and parsley, half of red chilli peppers, three leaves of mint, one bay leaf, squash. For the marinade: for one liter of water take fifty grams of salt, twelve grams of acetic acid 80% or two hundred grams of table vinegar.
Preparation
To cook salted zucchini in Ukrainian,need to peel vegetables and cut into cubes, small fruits canned whole. Spices, greens, and then the scallops are placed on the bottom of the previously prepared clean jars (boiling brine (half a liter jar needs two hundred grams)), sterilized for ten minutes, then rolled up and laid to cool.
Canned squash: method number 2
Ingredients:for one kilogram of patissons take twelve cloves of garlic, one bunch of dill verdure, one pod of hot red pepper, and four peas of allspice. For the marinade: one liter of water takes ninety grams of salt, seventy-five grams of table vinegar.
Preparation
Чтобы сделать кабачки соленые по-украински (recipes are considered by us today), it is necessary to cut the scallops into cubes together with garlic and pepper, and chop the greens. Spices and dill put on the bottom of pre-prepared cans, placed zucchini on top (quite tightly). Salt and vinegar are put in boiling water, the container with vegetables is stirred and poured with this brine, covered with lids and sterilized for twelve minutes, and then rolled up, turned with their neck down and cooled.
Zucchini, salted for the winter
Ingredients: one kilogram of zucchini, one large bunch of parsley, one horseradish root, one and a half pod of bitter pepper, three cloves of garlic. For the marinade: one liter of water, eighty grams of salt.
Preparation
Today we are considering quite simplerecipes. Salting zucchini for the winter begins with the fact that the vegetables are washed and soaked in water for three hours, after removing the stem. Meanwhile, half of the herbs and spices are placed on the bottom of the cans. As time passes, the squash is cut into circles and laid over the herbs, and a layer of spices is lined again on top. Vegetables are poured with brine, a wooden circle is placed on top and oppression, covered with a cloth. Tara is kept first at a temperature of twenty degrees Celsius, making sure that the brine completely covers the vegetables. If necessary, add marinade. Three days later, the container is placed in a cold place to end the fermentation process. It takes about thirty days. At the same time, it is necessary to periodically remove the emerging film from the mold, the circle and the yoke are washed in warm water. Mold will not appear if you sprinkle vegetables with dry mustard powder on top.
Squash in Ukrainian with horseradish
Ingredients:two kilograms of zucchini, one liter of water, two hundred grams of vinegar 5%, twenty grams of horseradish leaves, twenty grams of celery and parsley, five peas of black pepper, four leaves of mint, and two bay leaves, three cloves of garlic, three tablespoons of salt.
Preparation
Vegetables are washed and cut into small pieces, peppercut into rings. Garlic is crushed. Washed herbs, horseradish and garlic, mint and spices are put on the bottom of the prepared cans in advance, vegetables are laid out on top. All this is poured with boiling brine, covered with lids and sterilized for eight minutes, and then rolled up.
