A delicious recipe for pickled zucchini with garlic for the winter
In season vegetables advise to prepare quick and easy at the same time very tasty snack of young zucchini with garlic and dill.
Tasty and crispy rings of this vegetable in sweet and sour marinade flavored perfectly complement a variety of dishes of meat, fish, potatoes, not only in ordinary days, but also diversify the holiday table on any occasion.
Squash, pickled for winter produced temptingly crisp and incredibly tasty, with a spicy aftertaste, which is characteristic only of this vegetable.
The basic rule for all, especially those who do not know how to cook delicious zucchini - always buy young, early collection. The fruit must be with a thin skin and without a large seed inside. dill should be fresh, with no signs of spoilage. Amount of garlic can be adjusted to your liking, if you like a more acute version.
For harvesting zucchini with young dill and garlic, prepare all the necessary products.
The fruits of zucchini, you must first wash and dry for long on the fabric towel. Cut off the ends, and without removing the peel, slice them thin rings.
Peel the garlic and cut into thin slices. dill reassemble, rinse in water and chop finely with a knife too.
Prepare jars for preservation:
Rinse container with hot water and baking soda, rinse thoroughly in clean water and turn on a towel to dry boil or tin screw cap - 1-2 minutes.
Fill jars rings zucchini and herbs to the top. Try to put the vegetables as tightly as possible.
In each jar, pour vinegar recipe, add salt and sugar directly on vegetables.
A thin stream, pour over the vegetables cool the boiling water and fill the glass container.
Cover the lid, but do not tighten. Reposition a suitable container for further sterilization:
Cover the bottom of the pan with a towel in 2-3 layers, the glass does not burst during cooking, fill with warm water and place on a plate.
vegetables continue sterilization 10 minutes at reflux a quiet water since water boiling in a saucepan.
Zakuporte cover sterilization is complete, wrap thick towel or blanket and leave so cool.
After complete cooling, zucchini with dill and garlic transfer for storage in the home pantry or in a cool, dry basement before the onset of winter.