Marinated Zucchini with Garlic

Marinated Zucchini with Garlic

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

Marinated Zucchini with Garlic

1. Sterilize jars - optimally use a volume of 1 liter, since such jars are most conveniently pasteurized.

Marinated Zucchini with Garlic

2. We clean the required amount of garlic with the calculation of the number of cans that are planned to roll.

Marinated Zucchini with Garlic

3. Squash carefully, then cut into rings or half rings (large squash) with a thickness of 5 mm each.

Marinated Zucchini with Garlic

4. At the bottom of each can we lay out garlic and black pepper peas.

Marinated Zucchini with Garlic

5. On top of garlic and pepper, make squash tightly.

Marinated Zucchini with Garlic

6. Cook the marinade and fill the jars to the top.

Marinated Zucchini with Garlic

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.

Marinated Zucchini with Garlic

8. After pasteurization, we immediately roll up the cans with clean sterilized lids.

Marinated Zucchini with Garlic

9. Turn over the cans, shelter and leave to evaporate for 1 day.

Marinated Zucchini with Garlic

10. A day later, we open the banks and ship them to the cellar for storage.

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