Zucchini for the winter with citric acid: pickling recipes without sterilization

Zucchini is an easily digestible vegetable, rich in minerals and vitamins. It contains a lot of phosphorus, calcium and iron. Zucchini pulp is rich in fiber, gently cleanses the body of poisons and toxins, and helps with constipation. The vegetable does not require special care when growing, gives a good harvest. Zucchini is useful in the diet and in canned form. They are great as an appetizer and addition to salads. You can experiment with zucchini by closing them with citric acid for the winter. After all, any vegetable on the table in winter adds variety to dishes.

The principle of harvesting zucchini with citric acid without vinegar for the winter

There is no vinegar in the recipe for canned zucchini and zucchini with lemon juice, jars are not sterilized after filling with vegetables.

When processing vegetables by canning, vinegar is usually used, it is this seasoning that is responsible for the shelf life of the product. Vinegar in marinades gives a specific taste to the filling, seasoning in the form of citric acid gives the same taste.

Zucchini and zucchini processed with lemon without sterilization will be stored in the refrigerator and also in a dark cool place in the underground for a long time and will not spoil.

Required Ingredients

Stock up:

• a couple of medium courgettes or zucchini,
• half a teaspoon of citric acid,
• 2 garlic cloves,
• 1 tbsp. l. sugar and s alt,
• 1 tbsp l. s alt,
• 4 allspice peas.

You can take basil leaves or a sprig of green parsley. If green dill is not available, dry dill will do.

Important. Lemon zest juice can be used instead of lemon juice.

Requirements for vegetables

You can preserve fresh vegetables of any size. If the zucchini is young, then they should be 8-12-day-old ovaries, have a length of 10-11 cm, and a diameter of 4.5 cm. It is not necessary to peel the zucchini, half-liter and liter jars are suitable for them. But large ripened vegetables must be chopped as desired: first in circles, then in cubes or cubes. Unripe zucchini should be canned without the skin.

Preparation of containers

Capacities: cylinders, enameled and ceramic pots, flasks for processed vegetables should be sterilized. If glass containers are used, then you need to take a colorless or bluish tint jar (you can have a greenish tint) without cracks and defects.Too dirty jars or bottles should be soaked in a 1% solution of soda ash, then washed with baking soda, rinsed well with running water, then boiled water again. Boil tin and plastic lids, clamps, staples to lids.

To sterilize a glass container, you can use steam from a kettle by placing the jar with its neck over a boiling kettle. Withstand 15-20 minutes. Can be sterilized in the oven by placing it upside down on a baking sheet.

Glass and metal lids, corks, rubber bands are sterilized just before the seaming process.

Cooking process

It is necessary to clean the fresh zucchini from the ponytails (stalk), wash thoroughly, cut into circles or cubes as desired. Dill is also cut into pieces 3-5 cm long.

Aromatic spices are placed on the bottom of the container: chopped garlic cloves, allspice peas, chopped green sprigs of parsley, dill.

Advice. For the originality of the taste of pickled zucchini, you can take cilantro greens.

Next, chopped zucchini are placed in the container. When laying vegetables, it is necessary to compact them so that the filling completely covers the vegetables.

To prepare the filling, 80-90 g of s alt, 70-75 ml of 9% vinegar are taken per liter of water. When ready, the brine is poured into a jar of zucchini, covered with a lid and left for about 20 minutes to soak them in the marinade.

At the next stage, the filling is poured from the jar into another container, it must be boiled again, poured into a jar of zucchini, kept in brine for 15 minutes.

Before pouring the filling for the third time, add the required amount of s alt and sugar to boiling water, bring to a boil.

A jar of canned vegetables can be sterilized and stored for the winter.

Option without sterilization

Add citric acid to the container with the filling. After boiling, it is poured into jars with zucchini and immediately closed. Then, like any canned food, the jars should be placed under a thick blanket with the lid down, carefully covered, and kept until cool.

Rules and terms of storage

Jars of canned zucchini in airtight packaging should be sent to a dark, cool place. In such a place, the vitamins of vegetables are not destroyed. It is necessary to store them at a positive temperature of 4-8 degrees. When the temperature drops to minus, glass jars may burst. The shelf life of any canned goods is 12 months. Jars should be inspected periodically during storage.

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