Sister Anastazja is known for her passion for cooking. As The author of numerous cookbooks shares the recipes with readers For tasty cakes, dishes, as well as preserves. As the season for filling the pantry shelves for the winter is in full swing, it is worth paying attention to The recipe of Sister Anastasia for a delicious zucchini salad to jars.
Zucchini is a popular vegetablefor which there is a real harvest during the holidays. So let’s use them to prepare home -made preserves, thanks to which The taste of zucchini will remain with us even on winter days.
You can easily prepare zucchini salad, which is a great addition to dinner or sandwiches. Such preserves are a good solution for a winter time when access to fresh vegetables is very limited. In addition, it Healthy and low -calorie snackwhich is a source of numerous vitamins and minerals.
If your garden is underway to zucchini and you are wondering what to do with it, Salad for jars is a hit. Facing It is extremely tasty and impresses with its sweet and sour affected aftertaste. In combination with a few additions and a simple pickle, it creates a recipe to which you will return every season.
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Homemade zucchini salad This is a processing that every household member is lost. Simple, versatile and tasty will often be on the table as an addition to many dishes and dishes. To make it according to the recipe of sister Anastasia, You need the following ingredients:
- 2 kg of zucchini
- 2 carrots
- 2-3 onions
- 3 cloves of garlic
- Parsley
- Sun
Ingredients for the acet pickled:
- ½ cup of vinegar
- ½ cup of water
- ½ cup oil
- ½ cup sugar
Preparation method:
Cut the washed zucchini into small cubes or slices Just like cucumber cucumbers. If you use overgrown zucchini, be sure to peel it off and don’t forget to remove the seed nests from the inside. Chopped zucchini salt and set aside for a while to let it go. Then squeeze excess juice from it.
At that time Peel garlic and cut the onion into feathers. Also peel the carrot and grate it on a grater. Chop the parsley, but quite thick to be visible after placing in a jar.
Then Prepare the pickle in a pot, mixing all four ingredients. Heat and mix until the sugar dissolves. Set aside to cool and at that time In a bowl, mix the drained zucchini with other vegetables and parsley. Finally, pour the cooled pickle and mix thoroughly.
Put the prepared zucchini in jars. Make sure that it fills the container thoroughly, and there was a layer of pickle upstairs. Tightly screw all the jars and undergo pasteurization for about 15-20 minutes. After this time, carefully remove the jars and put them up for one day. Then Transfer them to the pantry in a cool and dry place.
