Delicious marinated zucchini with garlic will be an excellent snack, complementing the taste of main dishes and meat. This recipe involves the use of both young vegetables, and hard, slightly over-ripe zucchini - in any case, it will turn out delicious! Courgettes are obtained with a delicate garlic aroma, very crispy and juicy.
Ingredients for 5 liter cans:
- 6-7 zucchini;
- 1, 5 tbsp. l black peppercorns;
- 2 large heads of garlic.
Ingredients for marinade:
- 7 tbsp. water;
- 3 tbsp. l Sahara;
- 2 tbsp. l iodized salt;
- 150 ml of 9% vinegar.
Cooking
1. Sterilize jars - optimally use a volume of 1 liter, since such jars are most conveniently pasteurized.
2. We clean the required amount of garlic with the calculation of the number of cans that are planned to roll.
3. Squash carefully, then cut into rings or half rings (large squash) with a thickness of 5 mm each.
4. At the bottom of each can we lay out garlic and black pepper peas.
5. On top of garlic and pepper, make squash tightly.
6. Cook the marinade and fill the jars to the top.
7. Place the filled jars filled with marinade in a pan with hot water - put a small piece of cloth on the bottom of the pan to secure the cans. Cover the jars with lids and pasteurize zucchini for 10 minutes.
8. After pasteurization, we immediately roll up the cans with clean sterilized lids.
9. Turn over the cans, shelter and leave to evaporate for 1 day.
10. A day later, we open the banks and ship them to the cellar for storage.
