Zucchini marinated for the winter in jars with onions, peppers and physalis - a light, savory, sweet and sour vegetable appetizer-assorted. Zucchini is a neutral vegetable, it perfectly absorbs various tastes and smells, so I would call it tofu cheese (by its properties absorb odors) among vegetables. A small handful of onions and fragrant sweet pepper, a little fragrant spices - that's all you need to make delicious canned vegetables.
This year Physalis grew in my garden. Jam is made from it, but in my pickle, physalis is much tastier in my opinion.
My homework asks that by the holidays, along with the traditional pickles, be sure to have original pickles. That came to Physalis by the way, diversified squash stuffed all the edge of the teeth.
- Cooking time: 40 minutes
- Quantity: 2 banks of 850 g
Ingredients for cooking marinated zucchini with onions, pepper and physalis:
- 1 kg of zucchini;
- 600 g of Physalis;
- 200 g sweet bell pepper;
- 150 g onions;
- 4 chilli pods.
For the marinade:
- 10 g of rock salt;
- 30 grams of sugar;
- clove, black pepper, bay leaf;
- 30 ml of vinegar.
A method of cooking marinated zucchini with onions, peppers and physalis for the winter.
Zucchini clean from seeds and peel. The flesh is cut into large cubes. From the mature vegetables, the remnants of the seed bag should be carefully removed, since this part of the vegetable is fibrous, loose and will spread in pickle.
Physalis is free from “clothes”. Then put the berries in cold water, carefully wash. We cut large berries in half, fine we pin them, leave them whole.
We clean sweet Bulgarian pepper from seeds. We cut pepper pulp into small cubes. Onions cut into small slices.
In a deep bowl or basin, mix all the ingredients with your hands so that the vegetables are distributed evenly.
Jars for blanks of my warm water with soda. Then rinsed with clean hot water and sterilized over steam.
Fill clean, dry cans with vegetable mixture. Add 2 small pods of fresh chilli to each jar.
Next, boil filtered or spring water, pour the vegetables so that the water completely covers them, leave for 10 minutes.
Drain the water in a saucepan, add spices, salt and sugar, stir until the grains are completely dissolved. Put the pan on the stove, boil the brine for 3 minutes.
In each jar (in this recipe is a container with a capacity of 0, 85 liters) pour a tablespoon of 9% vinegar.
Then pour boiling marinade, close the pickles with boiled lids.
We send cans to a large pot filled with hot water. Pasteurized billet at a temperature of about 85-90 degrees Celsius for 15 minutes.
Water should not boil so that the vegetables remain crispy! If the water boils, add warm water to reduce the degree.
Screw the jars tightly, turn over to the top of the bottom and wrap warm. Leave to cool at room temperature.
Marinated zucchini with onions, peppers and physalis stored in a dark, dry, cool place.
By the way, in the marinade you can add not only bay leaves, but also sprigs of laurel, they are very fragrant!
Marinated zucchini with onions, peppers and physalis are ready for winter. Enjoy your meal!