Zucchini with Satsebeli sauce for the winter: a delicious recipe at home

An interesting, tasty and bright dish will be fresh zucchini with the popular Georgian sauce satsebeli, and it can be consumed both fresh and rolled up for the winter. With this method of preparation, the familiar, but beloved, taste of zucchini acquires a special exclusivity, piquancy, becomes richer and more saturated. And the aroma and pleasant crunch will not leave anyone indifferent.

Features of preservation of zucchini with satsebeli sauce for the winter

One of the main features of canning zucchini is that vegetables are not previously heat-treated, but already sterilized in the oven, pre-arranged in jars.Moreover, onions with zucchini and marinade are prepared separately, and only then everything is mixed. The recipe calls for the use of both young and overripe zucchini.

Required Ingredients

Using fresh onions, dill and zucchini, as well as store-bought satsebeli sauce in factory packaging.

If it is not possible to purchase a high-quality or original sauce, it can be prepared on the basis of tomato paste diluted with warm water. Coriander, parsley, basil, bell pepper twisted in a meat grinder, sugar and garlic are added to it. And also flavored with black and red pepper, depending on taste preferences.

How to choose products?

Zucchini should be resilient, strong, not rotten or spoiled. Ideally, young, juicy fruits with not yet hardened skin and hard seeds are suitable for the recipe.But, of course, you can use older, ripened zucchini. Onions should also be fresh, firm, not rotten or spoiled.

Preparation of containers

Before using for seaming, jars must be cleaned of fungi and bacteria that may be on their surface. First, they are washed well, and then sterilized by placing them over a boiling pan for several minutes. Many housewives use a microwave or stovetop oven to sterilize containers.

Cooking process

Cooking zucchini with satsebeli sauce is not difficult, the main thing is to add the ingredients in the amount required by the recipe. And, of course, consistently perform all the necessary actions.

Ingredients:

• zucchini - 3 kilograms;
• onions - 6 pieces (500 grams).

Ingredients for marinade:

• Satsebeli sauce - 400 grams;
• table vinegar (9%) - 200 milliliters;
• sugar - 250 grams;
• sunflower oil - 250 milliliters;
• s alt - 1 tablespoon;
• black pepper - 1 teaspoon;
• red pepper - 1/3 teaspoon;
• dill - 1 bunch;
• water - 1 liter (if necessary).

Preparation: first, the onion is finely chopped, and the zucchini is cut into slices. After that, all the components of the marinade are mixed in a separate container, and then poured into a bowl with vegetables. Everything is mixed well and left to infuse for 10-12 hours at room temperature. This is done so that the zucchini let the juice out.

Great for young fruits; when using overripe zucchini, which do not give juice well, water is added to the bowl. After the contents of the bowl are evenly laid out in jars and pour the remaining juice. Now the blanks are placed in the oven and sterilized there for 40-50 minutes.

Then the jars are rolled up and wrapped in a blanket or blanket until cool. If it is not possible to use satsebeli sauce, it is replaced with Krasnodar or just tomato paste. It will be tasty, but it is better to stick to the original recipe.

Storage of blanks

Store the seaming in a dry and cool, preferably dark place. At temperatures up to +10 C degrees, zucchini is stored for up to 2 years. For this, cellars and cellars are used. At room temperature (in the pantry), they can be stored for up to a year without losing their taste.

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