Zucchini in oil for the winter: a step-by-step recipe for cooking, storage conditions

Many people know the recipe for zucchini caviar, but there is not only a less laborious, but also a he althier way to cook zucchini for the winter - in vegetable oil. With a minimum investment of time and food, you get a delicious dish with the most preserved nutrients. The secret of the preparation is the correct choice of ingredients, the observance of the cooking steps and the recipe.

Features of harvesting zucchini for the winter

Cooking according to this recipe compares favorably not only in its simplicity, but also in the fact that as a result, more vitamins remain in the product, since it is subjected to a more gentle heat treatment and practically cooks in its own juice.

Product list for recipe

Main recipe includes:

• young zucchini;
• onion;
• garlic;
• any greens - dill, parsley, celery;
• pepper and s alt;
• vegetable oil;
• 9% vinegar.

Proportions can be as follows: for 1 kg of zucchini, 50 ml of vinegar and vegetable oil, 2-3 onions and a head of garlic.

It is better to take rock s alt, coarse grinding, and not use iodized s alt.

The composition can be significantly expanded using sugar and various spices. And also by adding other vegetables, such as tomatoes, sweet peppers, carrots. Additional components should be taken in small quantities so that they do not interrupt the taste of zucchini, but only give the appetizer a new shade.

How to select and prepare ingredients

For harvesting zucchini in oil, it is best to use young fruits in which full-fledged seeds have not yet formed, and the skin remains tender. Simply rinse them well in cold water before cooking.

Peel large fruits with a knife from thick skin, select ripe seeds.

Preparation rules:

1. Young zucchini cut into circles or cubes will look like mushrooms, and if you add half or a whole clove to the filling, then they will taste like mushrooms.
2. If you cut the zucchini across into 2-3 parts, and then cut each “stump” lengthwise into thin slices, you get the original “mother-in-law’s tongue” appetizer. For spiciness, it is recommended to add a few pods of hot pepper, peeled from seeds and cut into small rings.
3. If you grate zucchini for Korean carrots and add grated carrots to them, then the appetizer will look like sauerkraut.

Thus, even the shape of the cut can give this simple dish variability.

Rules for the preparation of containers

The vegetable mixture prepared for canning and the filling are sterilized directly in glass jars, in which the blanks will be stored throughout the winter. Therefore, there is no need to subject the jars to a separate sterilization. Before starting cooking, it is enough to wash them thoroughly to a shine using simple baking soda, rinse well after that.

How to cook zucchini in oil filling at home

The process of preparing the snack is quite simple.

Cooking steps:

1. Chop zucchini in any of 3 ways.
2. Cut the onion into thin half rings or small cubes.
3. Cut garlic cloves into thin slices. It is better not to use a garlic squeezer or grater, otherwise the zucchini will turn out not so crispy and fragrant.
4. Chop greens.
5. Put all the prepared ingredients in a large bowl, s alt, pepper, pour in vegetable oil and vinegar, mix well and leave to marinate for 5-6 hours until they start juice.
6. Spread vegetable mixture with marinade evenly into jars.
7. Jars filled with lettuce should be sterilized for 40-50 minutes, depending on the volume. Immerse them in boiling water on the "shoulders", cover with metal lids. To prevent the jars from slipping and bursting, line the bottom of the pan with a towel folded several times.

After sterilization, roll up the jars with metal lids, turn upside down to avoid depressurization, cover with a blanket, leave for several hours to cool completely.

How and how much can be stored

Jars of zucchini in oil keep well for 1-2 years in a cool, dark place.

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