Canned zucchini with red currant, recipe. Preserved zucchini with red currant, step by step instruction.
There is a lot of a canned recipezucchini: with ketchup, garlic, tomato, Korean, and even with pineapple. But we suggest you try to prepare for the winter a rather unusual option - zucchini with red currants. Zucchini according to this recipe is very delicious, crunchy, aromatic, with light sourness and a pleasant berry flavor.
Canned zucchini with red currants - step-by-step recipe at home
The preparation of this blank requiresclear compliance with certain rules. First, since zucchini are made without adding acid, it is necessary to strictly observe the proportions of all products. Secondly, it is necessary to use only carefully heated containers and clean, fresh, without external damage components.
Canned fruits retain their taste andthe quality is 4-6 months, so you can safely prepare a few containers for future use, in order to please your family with useful and tasty vegetables in winter. Red currant is best suited for this recipe as a preservative, since it contains a large amount of acid.
Necessary ingredients:
zucchini - 600 gr.
red currant - 400 gr.
water - 1.5 liters.
salt and refined sugar - 2 tbsp each.
dill - 4-5 branches
garlic - 4-5 slices
Step-by-step instruction
Shinkle the thin blade of the knife with young, dense fruits. Spread the circles in a thoroughly warmed up in the oven capacity.
We add twigs of flowering dill. If desired - we introduce other spices, for example, sweet pepper, cloves.
Fill zucchini with steep boiling water and cover with a lid.
After the liquid has cooled slightly, pour it out and add crushed garlic.
Add the necessary amount of red currant. We make sure that it is not less than 1/3 of the entire capacity.
Again, fill the container with steep boiling water, cover and leave alone for 15-19 minutes.
We pass to the marinade. Pour the infusion from the cans into the saucepan, bring the amount of liquid to 1.5 liters, add salt and sugar, wait until the workpiece boils. Fill the fruits with the resulting marinade, carefully preserve. Inverted containers with canned zucchini and red currant on all sides wrapped in a warm blanket. After 8-10 hours we send the ready cans to a cool storage place.
