Canned zucchini with dill and garlic is a delicious and crispy vegetable appetizer for the winter. In this way, it is better to harvest small, thin-skinned young vegetables in which seeds have not yet developed. In this case, you will get crispy pieces of vegetables that will serve as a tasty side dish for meat or fish dishes or, as vegetarians like, a light vegetable snack.
For preservation, I advise you to use jars with a capacity of from 0.5 to 1 l; it is convenient to sterilize vegetables packaged in such containers, to store and to eat. Of course, if the family is large, then three-liter banks will be held in high esteem. But life experience shows that even after a crowded feast most of the uncorked canned food remains unclaimed. In the case of zucchini capacity especially matters.
- Cooking time: 1 hour
- Quantity: 2 l
Ingredients for canned zucchini with dill and garlic:
- 1 kg 300 g zucchini;
- a bunch of dill;
- bunch of parsley;
- garlic head;
- 4 bay leaves;
Brine:
- 1 liter of water;
- 15 g of acetic acid;
- 55 g of coarse salt without additives.
A method of cooking canned zucchini with dill and garlic.
For preservation choose medium-sized zucchini, not over-ripe, with dense flesh and undeveloped seeds. Young vegetables can be canned with the peel; ripe vegetables should be peeled. So, with a knife for cleaning vegetables remove a thin layer of skin, then cut off the stem.
Depending on the size of cans and vegetables, cut the courgettes into slices. Small cut into circles, a thickness of 1, 5 centimeters, and especially large circles cut in half or into four parts.
We clean the garlic head, cut the cloves in half. Leaves of laurel put for 1 minute in boiling water.
Prepare jars - wash them in soda solution or dishwashing detergent, rinse thoroughly with clean water, sterilize over steam for 5 minutes. Lacquered covers boil.
At the bottom of a jar with a capacity of 0.5 l, we place two bay leaves and half of chopped garlic.
We turn over the greens: we remove the dried and yellowed fragments, wash them, scald with boiling water or blanch in boiling water for 10 seconds. We put half dill and parsley on the bottom of the jar.
Place the slices of zucchini close to the jar hangers, put the rest of the parsley and dill on top.
Making brine. Put salt in boiling water, boil for 5 minutes, then filter through clean gauze folded in several layers. Add acetic acid. Fill the vegetables with hot pickle so that it completely hides the contents, cover with a prepared lid.
In a container for sterilization we put a cloth or a napkin, pour water heated to 50 degrees. We put the banks with zucchini, gradually bring to a boil. Sterilize 10 minutes (capacity 500 g).
Tighten the lids tightly, check the tightness of the clogging. Turn the jars upside down and leave to cool at room temperature.
Then we remove the ready canned food in a dark, cool room for long-term storage. Such canned food is stored at a temperature not lower than +1 degrees and not higher than + 7 degrees Celsius.
Shelf life - 1 year.
