Zucchini - one of the most common vegetables inour kitchen gardens. They are unpretentious in their care, they are fruitful, and the number of delicious dishes that can be cooked from fruits can hardly be fully enumerated. They even make jam and wine. And the flowers are stuffed with cheese and fried in a deep fryer. We will dwell on conservation.
Squash in tomato
The proposed recipe for preserving zucchini onwinter is good because by opening the jar, you get a first-class, delicious snack. Salad can be used on its own, and as a pleasant addition to porridge, meat, potatoes, or can be used as a refueling of the first dishes. To prepare it, you will need: zucchini - one and a half kg, carrots - 300 g, parsley roots, parsnip - 30 g, onions - 100 grams, greens - 10 g. For refilling in this recipe of preserving zucchini for winter, there is sunflower oil - 150 g and a tomato sauce - 450-500 g. Squash, wash the ends. If the fruit is young - the skin and seeds can not be cleaned, but it is better to remove and remove the overripe. To cut them it is necessary on mugs or slices in thickness in 2 see Onions - ringlets, roots and carrots - a fine straw. Vegetables put in cast iron and put out with half the oil. Then add finely chopped greens. Salt to taste. From the tomatoes, cook the sauce (the zucchini preserving recipe for winter recommends letting them through the meat grinder, add the rest of the butter, a little salt, put out for about half an hour). Squash the courgettes until golden brown. In the jar, pour the sauce, then lay the zucchini and other vegetables in layers. Then add more sauce so that they are completely covered. The banks should be sterilized within 15 minutes and rolled up. Put the neck down, cover, let cool. Store in a cool place. By the way, such a recipe for canning zucchini for the winter can be used if instead of these vegetables put in cans of Bulgarian pepper.
Pickled marrows
A nice snack is pickled squash. The main task of the hostess is to select a good marinade so that the billets have a rich sweet-sour or brackish taste. This is the difference between preserving zucchini for the winter.
Recipes and cooking technology can bedifferent, but if you do not guess with the components, the twists will turn out to be unsuccessful. But the proposed option is clearly like. Especially since coping with it - it's easy! You will need: the main vegetable - 1 kg., Spices - 50-60 g (bay leaf, sweet and hot pepper, dill). For marinade: for 1 liter of water - 1 tablespoon of salt (table) and 100 g of vinegar. First prepare the zucchini. Billets for the winter (canning) are usually made from young vegetables. Wash them carefully and cut them in circles not thicker than 1.5 cm. Older ones, cut into half rings. At the bottom of the cans, put the spices, then fill them with zucchini. Boil the marinade, cool. Fill them with blanks and boil for half an hour. Roll over and let it cool down for a day. Then put it in the cellar. Canned food will be well preserved for a long time.
When you are engaged in preparations, in pickles and marinades you need to put only ordinary salt. Iodinated for these purposes is not suitable, because gives the vegetables a brownish color and a specific smell.
