Recipes for blanks with zucchini – dozens, or even hundreds. I like to cook them in circles most of all. They turn out soft, but at the same time still retain their texture. In winter, just pour them out of the jar – and the snack is ready.
Ingredients
- Zucchini - 1 kg
- Water - 4.5 glasses
- Salt - 25 g
- Sugar - 25 g
- Vinegar (9%) – 100 ml
- Currant leaves - 6 pieces
- Cherry leaves - 6 pieces
- Bay leaf - 6 pieces
- Dill - 6 twigs
- Garlic - 6 teeth
- Black Pepper (polka dots) – 6 pieces
- Allspice (polka dots) – 6 pieces
Step-by-step cooking recipe
Put all the leaves, garlic cloves, dill and pepper on the bottom of the sterilized jars. You can add a little hot pepper for flavor.
Wash the zucchini and cut them into 1-1.5 cm thick circles.
Put them in jars, but do not tamp them down too much, so as not to damage them.
Mix water, salt, sugar and vinegar, boil the marinade and boil for 2-3 minutes.
Pour the marinade over the zucchini, cover the jars and put them in a saucepan with water.
Boil for another 15 minutes after boiling, and then roll up the workpiece.
