Canned Zucchini
45 min. Recipe Yield:
1 l Difficulty:
Simple recipe
Canned zucchini – a food preservation recipe for the winter, for canning you can take both small and medium zucchini, dill can be used dry or fresh. As for hot peppers, this is a matter and the taste of everyone, if you like – put it, if you want – not, and you can also control the amount of pepper to your taste. In winter, canned zucchini serve as a good side dish for meat or fish dishes, and you can also make various salads and vinaigrettes from them.
Recipe Ingredients
Cooking Recipe
To cook a canned zucchini recipe, wash the zucchini and cut into 10-15 cm long. Peel and chop the garlic, wash the currant leaves, wash the dill and chop finely.
Pour water into a saucepan and heat to a boil, add salt, stir and boil for one minute, pour in vinegar and let it boil. Next, pour the dressing carefully into a jar of zucchini and cover with a lid.
Pour water into a saucepan and heat to a boil, add salt, stir and boil for one minute, pour in vinegar and let it boil. Next, pour the dressing carefully into a jar of zucchini and cover with a lid.
To prevent the zucchini from fermenting, they still need to be sterilized. Sterilize the jars of zucchini in a large saucepan filled with water so that it reaches the shoulders of the jar. The water temperature should be no more than 50-60°C (120-140°F), and a towel or a wooden grate should be placed on the bottom of the pan. By time – 0.5 liter cans are sterilized for 8-9 minutes, 1 liter – 12 minutes, 3 liters – 14-15 minutes. After sterilization, jars of canned zucchini immediately roll up, turn over, wrap and let cool, and then store in the pantry.