Salted courgettes

Salted zucchini: 1 version

Here is one of the simplest recipes for the preparation of salted courgettes. We need such a set of ingredients:

• 
  1.8 kg of courgettes
• 
  90 grams of dill
• 
  30 grams of celery
• 
  15 grams of horseradish
• 
  3-5 cloves of garlic
• 
  1-2 pods of bitter red pepper

• 
  1 liter of water
• 
  50-60 grams of salt

It is best to take brine for small pickles(diameter 4-5 cm and maximum length 15 cm) with a thin skin. Thoroughly washing the marrows, cut the stems. Dill, horseradish and celery mine and finely chop, garlic and bitter pepper rinse. Salt dissolve in boiling water, filter, cool.

Take a three-liter jar, put a third on the bottomgreens and spices. Then fill the jar with zucchini, spilling them with spices and herbs, pour the prepared brine and cover with a lid. 8-10 days we keep zucchini at room temperature, then, if necessary, we top up the brine in the jars and put them in the refrigerator.

Salted courgettes: 2 option

In this version of the recipe for salted zucchini, more spices are used, and vinegar is added to the brine. To make salted zucchini, let's take:

• 
  1.2 kg of zucchini
• 
  40 grams of dill
• 
  30 grams of horseradish leaves
• 
  20 grams of parsley
• 
  20 grams of celery
• 
  10 peas of black pepper
• 
  10 bay leaves
• 
  10 cloves of garlic
• 
  2 grams of mint leaves
• 
  1.5 grams of bitter bell pepper

• 
  1 liter of water
• 
  1 glass of table vinegar
• 
  70 grams of sugar
• 
  60 grams of salt

Marrows my, we clean, cut along along the part. Greens carefully and we throw it back into the colander, to make the glass water, then crush it and put the cans along with the spices. Fill the cans with marrows of zucchini and fill with brine. Pasteurize the jars with zucchini at a temperature of 90 degrees (8 minutes for half-liter, 10 minutes for liter), cork and cool.

Salted courgettes: 3 option

You can transfer zucchini cherry leaves when pickling. For the preparation of salted courgettes with cherry leaves, let's take:

• 
  10 kilograms of courgettes
• 
  300 grams of horseradish leaves
• 
  300 grams of parsley
• 
  150 grams of cherry leaves

• 
  5 liters of water
• 
  250 g of salt

For salting, it is best to select smallzucchini up to 10 cm long with underdeveloped seeds and thin skin. We sort out the zucchini, remove the inflorescences and stems, rinse thoroughly in running water and puncture with a fork.

We put marrows in enameled, glassor a wooden container for salting, layerwise alternating with cherry and horseradish leaves, as well as parsley greens. To prepare the brine, the salt is dissolved in water, brought to a boil, filtered and allowed to cool.

Fill zucchini with pickle and put in a cool dry place for 20-25 days. If necessary, top up the brine (for 1 liter of water - 20 grams of salt).

Salted zucchini: 4 version

Finally, we offer to prepare salted zucchini in Moldovan. Ingredients for them we need these:

• 
  10 kilograms of courgettes
• 
  500 grams of dill
• 
  300 grams of garlic
• 
  100 grams of hot red pepper
• 
  80 sprigs of tarragon
• 
  50 leaves of black currant
• 
  20 leaves of horseradish
• 
  20 leaves of celery
• 
  10 leaves of cherry

• 
  5 liters of water
• 
  1.5 cups of salt

Water bring to a boil, dissolve salt in it and cook for 2-3 minutes. Brine filter and cool. Take a large pot and put some of the spices on the bottom.

Marrows my, cut the stems, we puncture the toothpick and put them in a pan in rows. We spread the remaining spices over the zucchini. Fill the brine so that the courgettes are covered.

We put the pan in a cold place for a month - after this time, the salted zucchini will be ready.

Bon Appetit!