How to close zucchinis for winter to be crispy and resilient: the subtleties of cooking snacks
The zucchini season is about to begin. You can make many dishes with them: fritters, pizza, casserole, stuffed with meat, as well as marinate or close a spicy salad for the winter.
FoodOboz editors share with you the easiest recipe for canned zucchini with herbs and garlic for the winter, which will be very crispy, firm, and juicy.
- zucchini - 3 kg
- garlic - 3 heads
- vinegar - 100 g
- sunflower oil - 100 g
- sugar - 100 g
- salt - 2 tbsp.
- ground black pepper - 1 tsp.
- bay leaf - 4-5 units
- allspice - 10 units
- herbs -
1. First zucchini should be washed, cut off the stalks, and peel the pulp with the seeds. Cut the vegetables into cubes of the same size (about 1.5 cm * 1.5 cm) and put them in a bowl.
Important: For this particular snack, it is better to choose hard, white, or even slightly green zucchini.
Chop the garlic and herbs and add to the zucchini with the oil, vinegar, and spices. Mix well and leave for 2-3 hours to let the zucchini juice.
3. When the allotted time passes, put the zucchini with juice in jars and put them to sterilize (for this you need to put the jars in a wide saucepan, fill it with water up to the necks of jars, and put on the fire). Sterilization time for 0.5 l cans is 15 minutes and for 0.25 l - 6-7 minutes.
Important: to ensure that the jars do not burst, they must be placed for sterilization in cold water and wait until the water boils, and then the marinade.
4. After sterilization, the jars should be sealed with lids. Immediately turn them upside down and leave them in this form until completely frozen.
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