Bulgarian zucchini for the winter: marinating recipes with photos and videos

Interesting recipes with photos of s alting can be found in various sources: books, websites, magazines. Bulgarian pickled zucchini for the winter will appeal to those who love unusual snacks and do not want to spend a lot of time preparing them. They taste sweet and sour, they can be eaten with any side dish, or cooked from them pizza, pies.

You can pickle any variety, young or mature, with or without skin. All recipes differ in certain features, but the cooking technique is the same. To make zucchini in jars delicious, you need to study it.

Snack Ingredients

Marinated zucchini is prepared with fresh vegetables, s alt, vinegar, sugar, garlic and herbs.

Number of products per 3 liter jar:

One and a half kilograms of zucchini;
3 pieces of garlic;
One liter of water;
S alt 1-2 large spoons;
Sugar 150 grams;
Vinegar regular 130 grams;
Laurel leaves;
Currant, raspberry leaves;
Black peppercorns;
Dill two or three branches, parsley, any greens;
A little hot pepper for seasoning.

Wash vegetables and herbs, clean from stains, rot, yellowness. Peel and wash the garlic. All vegetables can be washed with baking soda, as this product has a disinfectant property and does not leave an unpleasant odor. Soda is not expensive, and any housewife has it in the kitchen.

If the vegetables are not young, then it is better to clean the skin, because it is already tough. Cooking rules are simple. To make zucchini tasty and stored as long as possible, you need to study these rules.

Cooking rules

Zucchini, which are prepared for the winter without sterilization, resemble an old Soviet-era snack. It does not need to be sterilized, so it is done very quickly.

After the vegetables are washed in cool water with a sponge, peeled, they will need to be cut. Cut into circles of medium thickness. It is necessary to let them dry a little, and then fry in a pan in vegetable oil on all sides. The oil should drain.

This operation is followed by sterilization of jars. They should be washed well in hot water, then held over steam, scalded with boiling water. Leave to drain on dry material. Lids are also poured with boiling water and dried.

Greens are sorted from dry and yellowed branches, washed and dried. The garlic is peeled and divided into cloves. They need to fill the bottom of the jars. Then lay the zucchini so that they look beautiful and original.

You still need to cook the marinade. Boil water, add s alt, sugar, dill, hot pepper, raspberry or currant leaves. Boil the brine for 6-7 minutes. Then let it stand for a while, and fill the jars with it to the top.

The lids are screwed on and turned over on the floor until completely cool. Then put on the shelves of the refrigerator. And after three months you can try the finished snack.

Various secrets

Basically, the secret of delicious zucchini lies in the marinade. Canned zucchini have a special taste and aroma, they are crunchy and have a unique sourness.

When adding the marinade to the zucchini, it is better not to mix them too much, do not crush the vegetables. If vinegar is nevertheless added, then in small quantities, and at the end of cooking. Sugar should be more than s alt.

Greens for taste must be added, it always adds piquancy and an unforgettable aroma. It can be just dill, or parsley, cilantro, celery, horseradish, lemon balm, basil.

After closing the lids, it is better to cover the jars with a towel or blanket. So they will be protected from light and sudden cooling. After the jars have cooled, they are best stored in the refrigerator in the winter. This will keep them fresh longer and prevent them from getting moldy.

Lids every time to buy new ones in the store so that harmful bacteria and fungi do not start. They must be metal, strong, well screwed.

Bulgarian-style marinated zucchini is an easy way to preserve a rich harvest for the winter, as well as treat yourself to an original snack. Learn the rules of harvesting and get started.