Crispy Zucchini Marinated With Red Currants And Garlic. Step-by-step Recipe With Photo

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Crispy Zucchini Marinated With Red Currants And Garlic. Step-by-step Recipe With Photo
Crispy Zucchini Marinated With Red Currants And Garlic. Step-by-step Recipe With Photo

Video: Crispy Zucchini Marinated With Red Currants And Garlic. Step-by-step Recipe With Photo

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Video: Spanish Garlic Zucchini | A Dish you Won´t be Able to Resist 2023, January
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Zucchini marinated with red currants and garlic - crispy, appetizing, in sweet and sour brine with spices. Such small zucchini for the winter will pleasantly diversify winter preparations from vegetables. Marinated zucchini will perfectly complement a complex vegetable side dish - they will suit fried meat and kebab! What kind of preparations are not made from zucchini, and jam is boiled, and salted, and fermented, and compotes are prepared. That's really such a multifaceted vegetable that you can't list everything! Marinated zucchini is easy to make using this simple photo recipe.

Crispy zucchini marinated with red currants and garlic
Crispy zucchini marinated with red currants and garlic
  • Cooking time: 30 minutes
  • Quantity: 1 can with a capacity of 1 l

Ingredients for zucchini marinated with red currants and garlic

  • 8-10 small zucchini of different colors;
  • 1 parsley root;
  • 3-4 clusters of red currants;
  • 4 cloves of garlic;
  • 1 horseradish sheet;
  • 1 dill umbrella;
  • 1 teaspoon mustard seeds
  • 2 tablespoons of wine vinegar
  • 3 tablespoons of granulated sugar;
  • 2 teaspoons of salt (no slide);
  • black pepper, bay leaf;
  • water.

How to prepare crispy zucchini marinated with red currants and garlic

We pluck small zucchini from the garden and immediately put it in a bowl of cold water so that the vegetables do not lose moisture and remain elastic.

Put the zucchini in a bowl of cold water
Put the zucchini in a bowl of cold water

Thoroughly wash a liter jar, rinse with boiling water. It is not necessary to sterilize the dishes for such preparations; it is enough to wash them, since the vegetables are not sterile.

We put the horseradish leaf and the dill umbrella in boiling water for a few seconds, then we twist the leaf and cut into narrow strips.

Scrape the parsley root with a knife, rinse with boiling water.

We put horseradish and dill on the bottom of the can.

We put horseradish and dill on the bottom of the can
We put horseradish and dill on the bottom of the can

Cut off the zucchini tails, put the vegetables in the jar completely vertically, add the parsley root.

My currants, we pick berries from the brushes, put them in a jar on vegetables.

Peel the garlic cloves, chop. Pour finely chopped garlic into a jar.

Putting the zucchini in a jar, add the parsley root
Putting the zucchini in a jar, add the parsley root
Put the currants in the jar
Put the currants in the jar
Pour finely chopped garlic into a jar
Pour finely chopped garlic into a jar

Now you need to warm up the vegetables. Pour boiling water into the jar, close the lid with holes, after 2-3 minutes pour the water into the pan, and pour boiling water into the jar again. Cover the jar with a towel and leave for 10 minutes. In the meantime, let's prepare the fill.

We warm up vegetables
We warm up vegetables

Pour into a saucepan with water drained from vegetables, table salt without additives, granulated sugar, mustard seeds. Add black peppercorns, 2-3 bay leaves, if you like a spicy marinade, add dried or fresh chili.

Bring the brine to a boil, boil for 3 minutes, pour in the wine vinegar.

Bring the brine to a boil, boil for 3 minutes, pour in the wine vinegar
Bring the brine to a boil, boil for 3 minutes, pour in the wine vinegar

We drain the water from the jar, pour in the boiling brine with wine vinegar instead, fill the jar to the very top.

We drain the water from the jar, pour in the brine with vinegar, fill the jar to the very top
We drain the water from the jar, pour in the brine with vinegar, fill the jar to the very top

Twist the jar of marinated zucchini with a boiled lid. Put a cotton napkin on the bottom of a large container for sterilization, put a jar, pour hot water. Pasteurize at 85 degrees Celsius for 18-20 minutes. Screw on the lid tightly, turn it upside down, cover it warm.

Pasteurize the marinated zucchini and close tightly
Pasteurize the marinated zucchini and close tightly

After cooling, put it in a cool pantry for storage. Marinated zucchini with red currants and garlic prepared in this way can be stored in a city apartment in a dark and dry place away from central heating radiators.

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