Pickled cucumbers with zucchini for the winter
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Grow zucchini in the garden or bought a whole bag from grandma at a bargain , but does not know what to do with it all. There are also plenty of cucumbers. So, this is a good start for conservation experiments. Although some housewives do it every year. We are talking about the winter harvest of goodies – an assortment of zucchini and cucumbers.
List of ingredients
For canning, you need to prepare a container and the following list of components:
- zucchini – 300 g;
- cucumbers – 600 g;
- salt – 2-3 tsp;
- sugar – 2 tbsp;
- vinegar – 5 tbsp;< /li>
- bay leaves – 4 pcs.;
- garlic – several cloves;
- pea pepper – 30-40 pieces;
- greens (parsley, dill, horseradish leaves).
How to cook< /h2>
Cucumbers should be soaked in cold water together with zucchini. All greens should be thoroughly washed. Sort the cucumbers and look at the size. Small ones can be marinated whole, and large ones are better cut into bars. Zucchini should also be cut into bars. Garlic is marinated whole cloves or plates.
The jars must be sterilized. Vegetables are laid out in the following sequence: horseradish leaves, garlic on top, then cucumbers and zucchini. Put dill on top and pour boiling water over everything. The jars should stand like this for 10 minutes.
At the next stage, the water is poured into a container, where bay leaves, sugar and salt are added. Bring the marinade to a boil and add vinegar. Pour into jars and roll up. The finished twists should be turned over, covered with a warm towel and left to cool. It will definitely be delicious in winter.
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