Zucchini, canned without sterilization. Recipes for every taste

Many housewives as zakolovok for the winter do zucchini, canned without sterilization. Recipe for each and his own depends entirely on the special taste preferences of family members.

A rich choice

In a large family, the hostess, as a rule, has a hard time. Especially it is felt during the period when autumn comes and everyone is busy with workpieces for the winter. Instead of boring cucumbers and tomatoes in recent years, many choose zucchini. After all, this vegetable as a culinary dish is simply unique. It perfectly harmonizes with almost any product. Yes, and harvest it is not difficult. You can even make zucchini, canned without sterilization. Recipe is much easier, and in addition there is a lot of free time. And this is important when it comes to a large crop. You have to save every minute, so as not to stand for days at the stove. In this case, an excellent option - zucchini, canned without sterilization. The recipe for this dish is also good because the foods retain nutrients more. And this is one of the main advantages. Just an hour you can cook zucchini, canned without sterilization. The recipe provides for the presence of the following products: for a half kilogram of young zucchini 3 cloves of garlic, 4 sprigs of parsley, 90 grams of vinegar, bay leaf, 90 grams of salt, peppercorns and 75 grams of sugar.

Everything must be done quickly:

1. Washed zucchini cut across with mugs one-centimeter thick. Then put them in a saucepan, pour cold water and leave it for 3 hours.
2. At this time, you need to prepare the banks and spread out all the spices.
3. Then fill the dishes with courgettes, pour them to the very top with boiling water and cover with lids.
4. After 25 minutes, pour the water into another saucepan, add salt, sugar and boil. A little later, pour the vinegar.
5. Re-fill the courgettes with the brine and roll the jars.

Ready canned food can be wrapped in a blanket, and after complete cooling, take them to the basement.

Right to choose

Preparing zucchini for the winter can be different. They can be frozen in the form of small brusochkov, salt or marinate. Those who are not afraid of work can make caviar or cook jam. And if none of the options are suitable, then you can just save the vegetable in its natural form. So the product is stored until the very spring. One of the most popular ways of harvesting is still a salad. There is a wonderful recipe for true lovers. You will need: for 3 kilograms of zucchini - a liter of tomato juice, 1 spicy and 3 sweet peppers, a glass of sugar, 60 grams of salt and the same amount of vinegar, 100 grams (several heads) of garlic and a glass of vegetable oil.

Cooking process:

1. Pepper chop the straws and put in a large saucepan.
2. Pour it with juice, and then add sugar, salt, butter and put everything on the fire.
3. Zucchini cut into thin rings and put into a hot mass after boiling.
4. After 20 minutes, add the vinegar along with chopped garlic.

It remains only to decompose the mixture into banks and tightly cork. Such zucchini for the winter is very convenient. After all, they, in fact, represent a ready-made dish.

Special composition

In order for the product to have a certain taste, it is necessary to properly prepare marinade for zucchini. Of course, spices play an important role in this matter. Basically, for preserving zucchini , garlic, capsicum, bay leaves, dill and horseradish roots are used. And for the marinade the following composition will be optimal: per liter of water - 25 grams of sugar and 60 grams of salt. In addition, 15 grams of table vinegar is needed per liter bank.

All these components not only determine the taste of the vegetable, but also act as natural preservatives, providing it with complete safety for a fairly long time. It does not even matter what the zucchini itself looks like in the bank. You can cut it with brushes or circles. The form is absolutely irrelevant. Of course, do not grind the product as much as possible with a grater. In this case, it will not be a canned zucchini, but a fragrant mess, which will not be very pleasant to eat.

Canning Rules

To zucchini turned delicious and did not deteriorate even before winter, we must clearly know how to preserve these or other vegetables. If the product is prepared without sterilization, then, as a rule, a ready brine is used. It is done immediately before casting. In this case, a certain sequence of actions must be observed:

1. Prepare vegetables. To do this, they need to be thoroughly washed, dried, and then cut into pieces of the right size and shape.

2. Pick up greens and spices, necessary by recipe.

3. Pre-sterilize the packaging container and lid.

4. Decompose products to banks.

5. Prepare the pickle.

6. Pour the boiling marinade products.

7. Roll the jars, and then wrap them tightly and leave until completely cooled.

Sometimes, as an option, a double-fill method is used. For this, first vegetables are poured with regular boiling water. Then after a while it needs to be drained and a broth prepared on the resulting broth. This allows the product to be soaked with spices. Vegetables become more aromatic, and the brine is obtained as concentrated as possible.