Courgettes salted in Ukrainian: recipes

Well, who does not spoil himself in the summer with fried zucchini? But not everyone knows that this vegetable is universal, you can cook a lot of all sorts of delicacies from it. Very tasty and zucchini salted in Ukrainian. This dish is not only an original snack, but also a meal that benefits the human body, because this vegetable contains potassium, calcium and magnesium salts, as well as many other trace elements that promote normal life, increase immunity, especially in winter. Therefore, probably, many mistresses try to make as much as possible conservation from zucchini, choosing proven recipes. We will consider some of them today.

Classic recipe: salted squash

For conservation to be good, it is necessary to select the right vegetables. They should only be fresh, fifteen centimeters long, with dense flesh.

Ingredients: four kilograms of zucchini, one hundred grams of salt and sugar, one bunch of parsley and celery greens, three hundred and fifty grams of vinegar, 6 percent, half of hot pepper, twenty peas of black and sweet pepper, one horseradish, five grams of tarragon, ten Bay leaves, ten cloves of garlic. For marinade: one and a half liters of water, one hundred grams of sugar, one hundred grams of salt, three hundred and fifty grams of vinegar, 6%.

Zucchini salted in Ukrainian prepared as follows: vegetables are washed, cut into thin circles, not forgetting to remove the stems. The pepper is cut in half and the seeds are taken out. Horseradish is cleaned and washed, greens are chopped. At the bottom of the pre-prepared clean cans spread a layer of spices and herbs, on top put zucchini and all this is poured marinade (boiling). Tare cover with covers and sterilize for eight minutes, after which they are rolled and cooled.

Melitopol salted zucchini for the winter: a step-by-step culinary recipe

Ingredients: seven hundred grams of fresh (small) zucchini, two horseradish, one bunch of dill, four mint leaves, and a little parsley (celery), one bay leaf and a pinch of bitter black pepper, fifteen grams of salt, eighty grams of 6% vinegar. For marinade: one liter jar takes three hundred grams of water, fifteen grams of salt, and eighty grams of vinegar 6%.

Preparation

Zucchini salted in Ukrainian are prepared quite simply. To do this, vegetables should be washed well and cut into circles. Greens are also chopped together with garlic. Banks are pre-washed and sterilized. Then they put greens and spices in them, zucchini are placed on top and all this is poured with boiling marinade. Banks are put in a pan and sterilized under closed lids for twelve minutes, then immediately rolled and left to cool down with the necks.

Canned Patissons: Method No. 1

Ingredients: three cloves of garlic, two slices of horseradish, half a bunch of celery and parsley, half of the hot chili pepper, three mint leaves, one bay leaf, and squash are taken for one half-liter jar. For marinade: one liter of water is taken with fifty grams of salt, twelve grams of acetic acid 80% or two hundred grams of table vinegar.

Preparation

To prepare zucchini salted in Ukrainian, you need vegetables to clean and cut into cubes, small fruits can be preserved whole. To the bottom of the pre-prepared clean jars spices are placed, greens, and then - and the scallops, pour boiling brine (half a liter jar needs two hundred grams), sterilized for ten minutes, then rolled and laid to cool.

Canned patissons: method No. 2

Ingredients: one kilogram of squash takes twelve cloves of garlic, one bunch of dill greenery, one pod of red pepper, four peaches of sweet pepper. For marinade: for one liter of water take ninety grams of salt, seventy-five grams of table vinegar.

Preparation

To make zucchini salted in Ukrainian (the recipes we are considering today), you need to cut the slices of cake with garlic and pepper, while the greens are chopped. Spices and dill are placed on the bottom of pre-prepared cans, on top are zucchini (rather tightly). In the boiling water put salt and vinegar, stir and fill this brine with a container of vegetables, cover with lids and sterilize for twelve minutes, and then roll up, turn the necks down and cool.

Courgettes salted for the winter

Ingredients: one kilogram of zucchini, one large bunch of parsley, one horseradish root, one and a half pods of bitter pepper, three cloves of garlic. For marinade: one liter of water, eighty grams of salt.

Preparation

Today we are considering fairly simple recipes. Pickling zucchini for the winter begins with the fact that the vegetables are washed and soaked in water for three hours, after removing the peduncles. Meanwhile, half the herbs and spices are placed on the bottom of the cans. After a while, the marrows are cut into circles and laid over the herbs, and the top is again lined with a layer of spices. Vegetables are poured with brine, a wooden circle is placed on top and oppression is covered with a cloth. Tare is held first at a temperature of twenty degrees Celsius, making sure that the pickle completely covers the vegetables. If necessary, add the marinade. Three days later, the containers are put in a cold place to end the fermentation process. It takes about thirty days. At the same time, it is necessary to periodically remove the emerging film from the mold, the circle and the decay are washed in warm water. Mold will not appear if sprinkled with vegetables with dry mustard powder.

Courgettes in Ukrainian with horseradish

Ingredients: two kilograms of zucchini, one liter of water, two hundred grams of vinegar 5%, twenty grams of horseradish, twenty grams of celery greens and parsley, five black peppercorns, four mint leaves, and two bay leaves, three cloves of garlic, three spoons Salt.

Preparation

Vegetables are washed and cut into small pieces, pepper is cut with rings. Garlic is ground. At the bottom prepared in advance cans put washed greens, horseradish and garlic, mint and spices, from above spread vegetables. All this is poured with boiling brine, covered with lids and sterilized for eight minutes, and then rolled up.