Today I will share an interesting recipe for an unusual preparation for the winter. We will preserve zucchini on the principle of pickled pears. The snack really tastes very similar to pickled mushrooms and is simply mandatory for cooking.
Ingredients
- Zucchini - 1,5 kg
- Bell pepper - 150 g
- Carrots - 150 g
- Garlic - 1 head
- Dill - 0,5 beam
- Vegetable oil (refined) – 100 ml
- Vinegar (9%) – 75 ml
- Salt - 30 g
- Sugar - 50 g
- Ground black pepper - 0,5 tsp.
Step-by-step cooking recipe
Wash, peel and slice the zucchini arbitrarily. Peel the Bulgarian pepper from the seeds, cut into thin strips, carrots - straws or thin circles. Chop the garlic and herbs.
Put the prepared vegetables in a bowl, add salt, sugar, ground black pepper, vegetable oil and vinegar. Stir and leave to marinate for 3-4 hours.
When the vegetables are marinated, place them in prepared sterile jars, pour the resulting juice and cover with clean lids.
Put the jars with the workpiece in a large saucepan. Pour cold water “on the shoulders” of cans into a saucepan, bring to a boil and sterilize over low heat for 15 minutes after boiling for 0.5 liters of cans and 20 minutes for 1 liter of cans.
Carefully remove the jars from the pan, roll them up, turn them upside down, wrap them up and cool them.
