Zucchini is a beloved vegetable that can be used in the kitchen in many ways. However, there is still too little talk about a pickled version, which is perfect as an addition to sandwiches or dinner. This is the taste of summer enclosed in a jar, which will become your favorite. Now is the best time to prepare pickled zucchini, because the season is starting.
Zucchini is an easily digestible and low -calorie vegetable with unusual universality in the kitchen. Eagerly used to prepare pies, cream soups, pasta or vegetable casseroles, This season it can also become a hit of a home pantry. Just give her a chance in pickled version.
Through your delicate taste Perfectly absorbs the aromas and ingredients of the pickle, thanks to which after the stimulation he gains a distinct aftertaste and extraordinary crunchiness. Thanks to this, it works as a snack, as well as an addition to salads, dinners or sandwiches.
This is a low -calorie option that is a huge wealth of minerals and vitamins, as well as probiotics. As is the case in the case, thanks to the lactic fermentation process, it turns into a natural probiotic that acts on the intestinal microbiome. This is a real treasure of the pantry, who will become your favorite once.
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Pickling zucchini deceptively resembles the preparation of pickled cucumbers, That is why it is a great alternative for them. Perhaps this year it is worth trying something new and Fill the shelves of your pantry with pickled zucchini in jars, which comes out insanely firm and tasty. You need to prepare it:
- 2-3 medium courgettes
- Garlic cloves
- 2-4 dill branches
- Salt and pepper in grains
- Allspice
- Bay leaf
- Horseradish
- Water
Preparation method:
Making zucchini preserves Start by stipping the jarsso that the vessel does not develop unwanted microorganisms that will make them break. Go to the preparation of zucchini by thoroughly washing and cutting the upper part. Cut the vegetable into posts, quarters or thick slices – depending on your own preferences.
Go to the preparation of brine, making it in a 1: 1 ratio, So 1 tablespoon of salt per liter of water. Boil water and leave to cool. At that time Fill the jars, putting the chopped zucchini, 3 pepper grains, bay leaf, 2 grains of allspice, dill, garlic and horseradish into each.
Pour the filled jars with brine to the very top and tighten it tightly. Finally, zucchini should be arranged in a tightly and completely flooded vessel by brine, thanks to which the silage will not moldy. Jars prepared in this way Leave for 2-3 days in a dry and cool place with room temperature. Then leave them for at least 2 weeks so that the zucchini can come down. The longer it stands, the more intense the taste will gain.
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