Delicious and crunchy pickled marrows

As soon as the harvest of zucchini begins, the stocky housewives begin to harvest them for the winter. In addition to the familiar and known to all caviar caviar, this vegetable can be marinated. It turns out very tasty and crunchy, perfectly combined with almost any second dishes and snacks. In addition, he often uses the world's cooking for cooking these very second dishes .

Zucchini, due to its rich vitamin (B, E, A, PP, C, H) and mineral (potassium, magnesium, sodium, iron) composition, bring not only pleasure from taste, but also benefit to the body. And in the process of pickling, they practically do not lose their properties.

How to pickle zucchini so that they turn out delicious and crunchy? Everything is very simple.

First, it is necessary to take a young 10-15 cm vegetables with a thin soft skin.

Secondly, the fruit should be fresh (1-3 days), but, in no case not sluggish.

Thirdly, the brine is poured into the jar so that it completely covers the courgettes.

Fourth, do not boil the vegetable too long, as it will become soft and will loose a crunch. When it turns green from green, the jar can be removed and rolled up. Containers must be sterilized.

Pickled marrows (without cooking)

Ingredients: zucchini (3 kg), water (10 glasses), sugar (1 cup), 9% vinegar (250 g), salt (3 tablespoons), several cloves of garlic, herbs (horseradish, dill, parsley, Cherry branch, etc.).

Preparation. Wash the vegetables and cut into medium (1.5 cm) circles. In a large enamel pot or bowl, which can be put on fire, pour water, pour salt and sugar, after the boil pour vinegar. In a boiling brine, throw in zucchini and cook with the lid closed for 6-8 minutes.

In pre-sterilized jars we arrange greenery, we cut into cloves garlic cloves and lay out hot zucchini, pour a boiling marinade and quickly turn the jars. Turn the containers and wrap our marrows marinated with a blanket, leaving in this position until they cool down.

According to this recipe, you can pickle and cucumbers, but they must be soaked in cold water for 8-10 hours before tightening. Thanks to this procedure they will be more crispy.

Pickled marrows (cooked)

Ingredients. Courgettes (1 kg.). On one jar - pepper peas and fragrant for 8 pieces, 6-7 buds of a carnation, a small stick of cinnamon. Marinade (per liter of water) - 50 ml. Vinegar (9%), a tablespoon of salt, a bay leaf.

Preparation. Banks are sterilized in any convenient way, at the bottom lay out spices. Zucchini washed, cut with circles of medium thickness and laid over spices. From the salt and vinegar, cook the marinade, and while it is still hot fill the jars. Sterilize them depending on the size: liter - 10 minutes, two-liter - 12-13 minutes, three-liter 15-17 minutes. We roll it up with iron lids, turn it upside down and wrap it around.

If zucchini is already quite old, they must be peeled, cut into two halves and remove the flesh with bones. And the remaining part cut into small (2-3 cm.) Cubes and marinate, as described above.

Pickled marrows (in sweet marinade)

Ingredients. Courgettes (5 kg.), Medium-sized carrots (2 pcs.), Small tomatoes (8-10 pcs.), Dill, bay leaf, garlic, several black peppercorns. Marinade (for 3 liters of water) - half a kilogram of sugar, half a liter of vinegar, a bay leaf, 5 full tablespoons of salt.

Preparation. Banks are sterilized. Dill crushed, garlic cut, carrots cut into circles, tomatoes - into two parts. We put all the cans on the bottom, add the bay leaf, pepper. Zucchini washed, cut into fairly thick (2-3 cm.) Circles, and fill them with jars. Cook the marinade and pour the vegetables. Liter capacity is sterilized for 10 minutes, rolled up with metal covers and wrapped.

Cooked in this recipe zucchini have a sweetish flavor and amazing aroma.