Zucchini, like milk mushrooms, is a fantastic recipe.
Zucchini can be used to make a ton of delicious and interesting winter treats. They're always bountiful and inexpensive, but their flavors vary depending on the other ingredients. This is a simple recipe for delicious canned zucchini, like milk mushrooms, a finger-licking-good winter recipe. Even though this type of snack requires sterilization, it's quite easy to prepare if you want to. And we always want to please our family or dear guests.
Yield of finished snack = four 0.9 l jars.
Ingredients for zucchini:
- zucchini fruits – 3 kg;
- carrot - 1 pc.;
- greens - 1 bunch;
- garlic – 1 head;
- table salt - 2 tbsp.;
- rahar-sand - 150 g;
- vegetable oil - 1.5 cups;
- vinegar - 200 ml;
- black pepper (ground) - 1 tsp.
Cooking zucchini like milk mushrooms
Wash the zucchini and cut into medium-sized strips. For this preparation, it's best to choose young zucchini with thin skin. There's no need to peel the skin; just trim off the stems and stalks.
Peel the carrots and cut into medium-sized cubes. When preparing this appetizer, it's important not to chop the vegetables too finely.
Chop the herbs. Mix all chopped ingredients in one bowl.
Add chopped garlic, two tablespoons of table salt, 150 g of sugar, ground pepper, one and a half glasses of sunflower oil and 200 ml of table vinegar.
Mix the appetizer thoroughly and forget about it for about three hours so that the vegetables are sufficiently saturated with spices and release liquid.
After this, we distribute the vegetables with juice into jars.
Sterilize in a saucepan with a lined bottom for 20 minutes and roll up the lids.
Bon appetit.
