One of the most popular methods of canning is salting. No need to add vinegar, sterilize or cook vegetables for a long time. It's very simple! I suggest using this method and cooking salted zucchini for the winter in jars.
Ingredients
- Zucchini - 2 kg
- Garlic - 3 clove
- Dill - 3 umbrella
- A mixture of peppers with peas - 0,5 tsp.
- Bay leaf - 2 pieces
- Sugar - 30 g
- Salt - 80 g
- Water - 1,8 l
Step-by-step cooking recipe
Cut the zucchini into small pieces.
Place spices, dill umbrellas, coarsely chopped garlic cloves and zucchini in jars.
Boil water, add salt, sugar and boil for 1 minute.
Pour boiling brine into jars, cover with nylon lids and leave in a dark warm place for 2 days.
Drain the brine into a saucepan and boil again.
Pour into jars with zucchini and close the lids tightly. A day later, transfer the cans to the basement for storage.
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