Marinated Zucchini With Onions, Peppers And Physalis. Step-by-step Recipe With Photo

Zucchini marinated for the winter in jars with onions, peppers and physalis - a light, spicy, sweet and sour vegetable platter. Zucchini is a neutral vegetable, it perfectly absorbs various tastes and smells, so I would call it tofu cheese (for its properties to absorb odors) among vegetables. A small handful of onions and aromatic sweet peppers, a little aromatic spices are all that is needed to prepare delicious canned vegetables.

Physalis has grown in my garden this year. Jam is made from it, but in pickled form, in my opinion, physalis is much tastier.

My family members ask that for the holidays, along with traditional pickles, there must be original pickles. So physalis came by the way, diversified the zucchini that set everyone on edge.

• Cooking time: 40 minutes
• Quantity: 2 cans of 850 g

Ingredients for making marinated zucchini with onions, peppers and physalis:

• 1 kg of zucchini;
• 600 g physalis;
• 200 g of sweet bell pepper;
• 150 g onions;
• 4 chili pods.

For the marinade:

• 10 g rock salt;
• 30 g sugar;
• cloves, black pepper, bay leaves;
• 30 ml vinegar.

A method of cooking marinated zucchini with onions, peppers and physalis for the winter

We clean the zucchini from seeds and peels. Cut the pulp into large cubes. From mature vegetables, the remnants of the seed bag should be carefully removed, since this part of the vegetable is fibrous, loose and will creep into pickle.

Physalis is freed from "clothes". Then we put the berries in cold water, wash thoroughly. We cut large berries in half, prick small ones, leave them whole.

We clean sweet bell peppers from seeds. Cut the pulp of the pepper into small cubes. Cut the onions into small slices.

In a deep bowl or bowl, mix all the ingredients with your hands so that the vegetables are evenly distributed.

Wash cans for blanks with warm water and soda. Then rinse with clean hot water and sterilize over steam.

We fill clean, dry jars with a vegetable mixture. Add 2 small fresh chili pods to each jar.

Next, boil filtered or spring water, pour vegetables so that the water completely covers them, leave for 10 minutes.

Drain the water into a saucepan, add spices, salt and sugar, stir to completely dissolve the grains. We put the pan on the stove, boil the brine for 3 minutes.

Pour a tablespoon of 9% vinegar into each jar (in this recipe a container with a capacity of 0.85 liters).

Then pour the boiling marinade, close the pickles with boiled lids.

We send the cans into a large pot filled with hot water. We pasteurize the workpieces at a temperature of about 85-90 degrees Celsius for 15 minutes.

The water must not boil to keep the vegetables crisp! If the water starts to boil, add warm water to reduce the degree.

We screw the jars tightly, turn them upside down and wrap them warm. Leave to cool at room temperature.

Store pickled zucchini with onions, peppers and physalis in a dark, dry, cool place.

By the way, you can add not only bay leaves to the marinade, but also laurel sprigs, they are very fragrant!

Marinated zucchini with onions, peppers and physalis are ready for the winter. Bon Appetit!