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Crispy zucchini marinated with red currants and garlic

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Zucchini marinated with red currants and garlic - crispy, delicious, in a sweet and sour pickle with spices. Such small zucchini for the winter will pleasantly diversify winter preparations of vegetables. Marinated zucchini will perfectly complement a complex vegetable side dish - they will be suitable for grilled meat and kebab! What kind of blanks are not made from zucchini, and they cook jam, and salt, and ferment, and compotes are prepared. There really is such a many-sided vegetable that you will not list everything! It’s easy to cook marinated zucchini according to this simple recipe with a photo.

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

Ingredients for Zucchini Marinated with Red Currants and Garlic

  • 8-10 small zucchini of different colors;
  • 1 parsley root;
  • 3-4 clusters of red currant;
  • 4 cloves of garlic;
  • 1 sheet of horseradish;
  • 1 dill umbrella;
  • 1 teaspoon mustard seeds;
  • 2 tablespoons of wine vinegar;
  • 3 tablespoons of granulated sugar;
  • 2 teaspoons of salt (without a slide);
  • black pepper, bay leaf;
  • water.

The method of preparation of crispy zucchini, pickled with red currants and garlic

We tear off 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.

We place zucchini in a bowl with cold water

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

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

Parsley root scraped with a knife, rinse with boiling water.

Put horseradish and dill on the bottom of the jar.

Put the horseradish and dill on the bottom

Cut the zucchini tails, put the vegetables in a jar entirely vertically, add the parsley root.

My currant, pick berries with brushes, put in a jar of vegetables.

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

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

Now you need to warm 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 the boiling water into the jar again. We cover the jar with a towel, leave for 10 minutes. In the meantime, prepare the fill.

Warm vegetables

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

We bring the brine to a boil, boil for 3 minutes, pour wine vinegar.

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

We drain the water from the can, instead of it pour the boiling brine with wine vinegar, fill the can to the very top.

Drain the jar, pour the brine with vinegar, fill the jar to the top

We twist the jar with pickled zucchini boiled lid. At the bottom of a large container for sterilization we put a cotton napkin, put a jar, pour hot water. We pasteurize at 85 degrees Celsius for 18-20 minutes. Screw the lid tightly, turn it upside down, cover it warm.

Pasteurized marinated zucchini and tightly close

After cooling, we store in a cool pantry. Marinated zucchini cooked in this way with red currants and garlic can be stored in a city apartment in a dark and dry place away from central heating batteries.

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