Squash marinated with garlic for the winter - photo recipe how to cook

Despite the fact that many of the salting in the majoritypeople are associated with canning and twisting cans for the winter, there are recipes that allow you to make pickled zucchini, while completely avoiding sterilization and twist cans! These and other ways of cooking, you will learn right now from this article.

How to cook zucchini with garlic without sterilization. Recipe # 1

Products:

• 1 kg of cleaned zucchini,


• 5-6 large cloves of garlic,


• 1-2 bunches of dill or parsley,


• red pepper (ground) - 1 teaspoon,


• black ground - as well as red,


• water is 700-800 ml,


• salt - 3-3.5 teaspoons,


• sugar - 4-4.5 teaspoons,


• bay leaves - 3-4 pcs.,


• cloves - 6 pieces,


• vinegar 9% - 40-45 ml,


• vegetable oil - 80-100 ml.


• If desired, add coriander - half a teaspoon.

How to cook: we clean zucchini, extracting seeds from them and removing peel. After this, thinly sliced ​​vegetables, the shape can be any. You can even just chop zucchini. Now to the cut zucchini you need to add chopped dill or parsley, twisted garlic cloves of garlic, red pepper and all together mix well.

We do marinade: boil the water, pour it salt with sugar, bay leaves, black pepper and cloves. Bring to a boil, boil for about a minute, and then put in a boiling marinade of vegetable oil, again waiting for the boiling state and remove from the fire. Now, pour in the vinegar, carefully mix and pour a mixture of zucchini with seasonings.

Further, there is an important point: cover with a plate and put it under the press. You can put a huge jar of water on top. After about 6-8 hours marrows marinated with garlic, will be ready for use. Usually, put under the press at night, and in the morning you can already eat a dish.

Appetizer from zucchini with garlic. Recipe # 2

If you want zucchini to become hard aftermarinade and crispy like lightly salted cucumbers, then before cooking they should be placed in cold water for 3-4 hours. Try to choose young vegetables that have a thin skin and do not contain seeds.

What is needed for canning (per one three-liter jar):

• zucchini,


• horseradish leaves,


• dill umbrella,


• two bay leaves,


• three to five cloves of garlic and black allspice (pea).

For the marinade you will need:

• 5-6 tablespoons of nine percent vinegar,


• water,


• 3 tablespoons of large table salt


• and the same amount of sugar.

Add salt and sugar with small slides in each tablespoon.

Preparation:

1. Squash in a cold water, as written above, and then cut into circles of arbitrary sizes (thickness). At the bottom of the banks put the leaves of horseradish, garlic, pea peppercorns, laurel leaves, dill. After that, add the chopped zucchini.

2. Next, you need to boil water and pour boiling water in jars with zucchini right up to the neck. Cover and hold in this form for about 15 minutes.

3. Drain the water in another dish (a small pot), add salt and sugar to the water, boil again and add zucchini to this syrup.

4. After adding water to the cans again, add 5 tablespoons of vinegar (9%) and immediately roll up with lids (first you need to boil it well), put it in an inverted form. You can store a snack from zucchini with garlic on the balcony or in the basement. Marrows with garlic are well suited as a side dish for meat dishes, but can also be used as an independent snack.

Author: Katerina Sergeenko