Home preserving of courgettes: a recipe for housewives

Zucchini practically have no contraindications, they are even allowed to eat small children. In their composition a whole arsenal of useful amino acids, microelements and vitamins. They are low-calorie and help to maintain health. It has been repeatedly proven that substances contained in zucchini prevent premature aging of cells and have a beneficial effect on the condition of the hair.

From the universal and all favorite vegetables, delicious dishes are obtained: stews, salads, fritters. They can also be marinated, salted, sour, caviar, jam and canned zucchini. The recipe for their preparation does not require much effort. Winter blanks will please fresh taste and fill with vivifying energy. Especially for this case, we made a selection of the most accessible and easy recipes.

Preserved Pickles : Pickle Pickle

Prepare the following set of products:

- 10 kilograms of young zucchini;

- horseradish root (50 g);

- garlic (4 pieces);

- dill (3 bunches);

- a pod of bitter pepper.

To fill:

- liter of water;

- leaves of cherry tree;

- tarragon;

- salt (80 g);

- black currant (at the discretion).

Recipes for canning zucchini are numerous, and we tried to find the most popular of them.

We wash the zucchini, put it in a deep container and fill it with icy water. Leave for three hours. Next, take the enameled barrel / tank and pour ½ of the spices listed on the bottom of the container, then lay the zucchini and sprinkle the remaining half of the seasonings again. We pour water, fill it, and put pressure on top.

We keep in the room for several days (until we start to wander), then we remove it into a dark room for 14 days. After 2 weeks, we again pour the brine, tightly close the lid and clean before the winter. Here's how to independently preserve canned zucchini. The recipe can be modified by adding spices at your discretion. Due to the presence of a variety of seasonings, the taste of the preparation is excellent, and the vegetables themselves remain crispy.

Canned zucchini: recipe for pickled vegetables

Components:

- zucchini (2 kg);

- pepper peas (10 pcs.);

- garlic (2 pieces);

- sugar (10 g);

- seeds of coriander (5 g);

- salt (70 g);

- Lavra (5 pcs.);

- liter of water.

We clear vegetables from skin and seeds, cut into circles and leave in water for 10 minutes. We make brine from water, salt and sugar, boil for a few minutes and add all spices, except garlic, it takes 7 minutes.

Sterilize the jars, in them lay the processed zucchini, alternating each layer with garlic. Fill with cooled brine and insist for three days in the room. After the specified time we roll up the lids and put them in the cellar.

Be sure to cook tasty zucchini tinned. Recipes given in the article are available and very simple. And at last one more amazing way of preparation in a tomato sauce.

Composition:

- zucchini (5 kg);

- vegetable oil (2 cups);

- tomato juice (3 liters);

- fennel, parsley, coriander (on the bun);

- bay leaf (7 pcs.);

- garlic (2 pieces);

- sugar (150 g);

- apple cider vinegar (1.5 cups);

- pepper peas (2 g);

- salt (100 g).

All these ingredients (except vegetables and greens) mix and boil. Zucchini is cleaned, sliced as you like, pour hot filling and boil for 5 minutes. We spread the mass over previously sterilized jars, do not forget to fill the marinade. In the jar throw greens and a few cloves of garlic. The pickle is ready!