Zakatka zucchini for the winter - photo recipes of blanks
In winter, we lack not only sun and heat, but also smells, tastes of fresh vegetables and, of course, vitamins.
You can object: year round from hot countries they bring to us overseas vegetables and fruits, stuffed with useful substances to the eyeballs. However, for the body to be really comfortable, it is better to eat what has grown in your native region.
For example, our, domestic squash will bringmuch more good, they will master perfectly, they will not cause allergies. And the content of mineral salts of potassium and magnesium, iron, vitamins and acids with them is difficult to compete. A huge number of dishes can be made from these delicious vegetables, and in our article we will share recipes for zucchini zucchini for the winter.
Squash caviar
In the famous film "Ivan Vasilievich changesprofession ", one of the tsar's creations was overseas caviar - eggplant, we will cook an equally luxurious dish: caviar caviar.We will need a couple of large zucchini, as much carrots, about a pound of tomatoes, garlic, a tablespoon of vegetable oil, salt and pepper.
We wash vegetables, you can burn them with boiling water, afterthis is clean. The next step is to skip all the ingredients through a meat grinder and add it to a large pan. We put on the stove and simmer on low heat. Our task is to evaporate the water. At this time, you can prepare the banks: rinse, sterilize.
Do not forget that the metal covers alsoneed to be sterilized. When our mixture is almost ready, we add oil, crushed garlic, salt, a little sugar, and pepper. Now we boil our eggs for 10 minutes and remove it from the fire. Pour the mixture over the jars and roll them up with lids. Our sunset for winter is ready.
Salted courgettes
Zucchini can be harvested as with othervegetables, for example, tomatoes, or separately. Let's try to make an excellent cold snack - salted zucchini. To do this, take 5 kg of small zucchini, spices: 150 g of dill, 25 grams of horseradish root, bitter pepper and garlic. For a brine you need 0, 5 liters of water, 35-40 gr. salt. Aroma and piquancy will give cherry and currant leaves, dill, tarragon.
The first stage is traditional: well my vegetables, and then soak them for a couple of hours in cold water. There is time to prepare a container for pickling, to the bottom of which we put half the spices. We take our zucchini, also put in a pan and pour the remaining seasonings. We fill the brine. It is prepared simply: in warm water the salt dissolves, supplements are added, the whole mixture must boil.
After we added the brine, we neededcover vegetables with clean gauze and put under pressure. The fermentation process is more active at room temperature, so 2-3 days our squash should stand warm, then they can be moved to the refrigerator or balcony.
Do not forget to add 10 days to the panbrine and tightly cover it with a lid. Zucchini for the winter can not only be salted, but also pickled. The main difference of the marinade is that we add vinegar to the mixture of water and salt.
Jam from vegetable marrows
If you think that zucchini is only suitable forcreating sharp vegetable garnishes, then you are mistaken. We will teach you how to roll zucchini jam for the winter. For the first recipe, we need 1 kg of zucchini, as much sugar, half a cup of water and one lemon. Prepare the syrup (dissolve sugar in water and lightly heat), cut the marrow into small cubes.
Fill the vegetables with syrup and put them on the fire. After the mixture boils, we languish our future jam for another half an hour. At this time we pass the lemon through the meat grinder, add it to the zucchini and boil for another 15 minutes. After that, lemon-squash jam should be poured over cans and closed with lids.
The second recipe is jam with oranges. We clean zucchini and oranges and grind them in a meat grinder. Add sugar (gram 800) and cook, not forgetting to remove the foam. The taste is very unusual.
Author: Katerina Sergeenko
