Crispy zucchini marinated with red currants and garlic
Zucchini marinated with red currants and garlic - crispy, delicious, in a sweet and sour pickle with spices. Such small zucchini for the winter will pleasantly diversify winter preparations of vegetables. Marinated zucchini will perfectly complement the complex vegetable side dish - they will be suitable for grilled meat and kebab! What kind of blanks are not made from zucchini, and they cook jam, and salt, and ferment, and compotes are prepared. There really is such a many-sided vegetable that you can’t list everything! Marinated zucchini is easy to prepare according to this simple recipe with a photo.
- Time for preparing: 30 minutes
- Amount: 1 can with a capacity of 1 l
Ingredients for Zucchini Marinated with Red Currants and Garlic
- 8-10 small zucchini of different colors;
- 1 parsley root;
- 3-4 clusters of red currant;
- 4 cloves of garlic;
- 1 sheet of horseradish;
- 1 dill umbrella;
- 1 teaspoon mustard seeds;
- 2 tablespoons of wine vinegar;
- 3 tablespoons of granulated sugar;
- 2 teaspoons of salt (without a slide);
- black pepper, bay leaf;
The method of preparation of crispy zucchini, pickled with red currants and garlic
We tear small zucchini from the garden and immediately put it in a bowl of cold water so that the vegetables do not lose moisture and remain elastic.
Thoroughly wash a liter jar, rinse with boiling water. It is not necessary to sterilize dishes for such workpieces; it is enough to wash it, since the vegetables are not sterile.
A horseradish leaf and dill umbrella are lowered in boiling water for a few seconds, then we twist the leaf, cut into narrow strips.
Parsley root scraped with a knife, rinse with boiling water.
Put horseradish and dill on the bottom of the jar.
Cut the zucchini tails, put the vegetables in a jar entirely vertically, add the parsley root.
My currant, pick berries with brushes, put in a jar of vegetables.
Peel the cloves of garlic, chop. Pour finely chopped garlic into a jar.
Now you need to warm the vegetables. Pour boiling water into the jar, close the lid with holes, after 2-3 minutes pour the water into the pan, and again pour the boiling water into the jar. We cover the jar with a towel, leave for 10 minutes. In the meantime, prepare the fill.
Pour into a pan with water, drained from vegetables, table salt without additives, granulated sugar, mustard seeds. Add peppercorns black pepper, 2-3 bay leaves, if you like spicy marinade, then add dried or fresh chili.
We bring the brine to a boil, boil for 3 minutes, pour wine vinegar.
We drain the water from the can, instead of it pour the boiling brine with wine vinegar, fill the can to the very top.
We twist the jar with pickled zucchini boiled lid. At the bottom of a large container for sterilization, we put a cotton napkin, put a can, pour hot water. Pasteurize at 85 degrees Celsius for 18-20 minutes. Screw the lid tightly, turn it upside down, cover it warm.
After cooling, we store in a cool pantry. Marinated zucchini cooked in this way with red currants and garlic can be stored in a city apartment in a dark and dry place away from central heating batteries.