Ukrainian-style zucchini for the winter: a canning recipe and harvesting features

Recipes for cooking zucchini in Ukrainian for the winter will be needed by every housewife, preparations will serve as an addition to a side dish, meat, or an independent snack. Containers are pre-prepared, quality products are selected. The cooking process involves a number of features that you should familiarize yourself with in advance.

Features of Ukrainian zucchini cooking

To make the preservation tasty, the process of its preparation was successful, you should choose the right products. It is important to sterilize containers in advance. With strict adherence to the recipe, it will be possible to make high-quality preparations for the winter even with inexperienced chefs, it is only important to follow the proportions.The amount of seasonings, spicy additives, can be varied, depending on the desired spiciness of the dish. If you want to get tender zucchini, spices are added to a minimum, the same applies to greens.

Required ingredients for the recipe

Harvesting zucchini in Ukrainian for the winter involves the use of such products:

• zucchini - 4 kg;
• carrot - 4 pieces;
• garlic heads - 1.5 cups;
• tomato paste - 0.5 liter;
• vinegar 9% - 1 cup;
• sunflower oil - 1 cup;
• s alt, sugar - 2 tablespoons

It will take about 1 hour to cook Ukrainian zucchini. You will make 6 jars in total.

Product selection rules

Experienced chefs recommend choosing young zucchini, with tender, soft skin, and unformed "milk" seeds.The fruits must be whole, without traces of damage, rot. It is advisable to choose medium-sized zucchini, slightly unripe. Take fresh spices, they are more saturated in taste.

Preparation of containers

Banks are washed with soda, doused with boiling water. Sterilization is carried out in convenient ways.

1. With the help of the oven. Place the containers in a cold oven on the wire rack, upside down. Place metal covers next to it. Set the "convection" mode with blowing, or "upper-lower" heat, the temperature should be 140-150 degrees. Containers with a volume of 2-3 liters, disinfect for 20 minutes, liter - 15 minutes. Take out containers with mittens, put on a towel to cool.
2. Microwave sterilization. The containers can be laid compactly, you can put them on a barrel, turn on the oven with a power of 700-800 watts. Sterilize liter jars for 3 minutes, 3-liter jars for 5 minutes. Metal lids cannot be disinfected in the microwave.
3. Disinfection in a pot of water. Cover the bottom of the container with a towel, or pour cold liquid. Banks must be completely covered with water. Put the pan on the fire, wait about 15 minutes after boiling. In the same container, you can boil the lids at the same time.

Towel, on which the jars will be laid out, iron on both sides.

How to cook Ukrainian-style fried zucchini for the winter?

Stalks with remnants of inflorescences from zucchini are to be removed. The washed vegetables are cut into half rings, 1 cm wide. Sprinkle them with sugar, s alt, vinegar and sunflower oil, leave for half an hour. Grate the carrots, skip the garlic under pressure, or finely chop. In 30 minutes, zucchini will give juice. Add tomato paste, garlic, carrots to them, boil for half an hour after boiling over low heat. During cooking, you can adjust the amount of s alt and vinegar, at your discretion.Additionally add allspice. Put vegetables in hot jars, roll up with sterilized lids, wrap with a blanket until they are completely cool.

Further storage of canned blanks

Canned Ukrainian-style zucchini is saved in the basement, cellar, or pantry. The room should not be illuminated by sunlight, dampness is not welcome. Otherwise, mold may appear, the products may deteriorate. The shelf life of blanks is about 1 year. It is advisable to make them at the end of summer, then the zucchini will be eaten by the new season.

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