Zucchini with mustard and garlic - a savory preparation for the winter

4.10.2018 Winter blanks

During the zucchini season, you can prepare many dishes from this vegetable. For the winter, it does not hurt to prepare several jars of spicy pickled zucchini. They will be a great addition to a vegetable side dish or salad, and they are also good in their own right as a snack. A delicate aftertaste of garlic reveals the aroma of dill, and sweet and sour marinade with mustard gives neutral zucchini a rich bright flavor. This preparation is useful for hodgepodge, pickles and other hot dishes, and a step-by-step recipe will help make it quick and easy.

Zucchini must be peeled and seedless, even if the fruit is young.

Cooking time: 40 minutes. It turns out 5 jars of 0.5 liters.

Ingredients:

zucchini - 1 kg.,
garlic - 3-4 cloves,
dill - 5-6 branches,
vegetable oil - 50 ml.,
sugar - 2 tbsp. spoons
vinegar 9% - 50 ml.,
salt - 3 teaspoons,
mustard powder - 1 teaspoon,
black pepper - on the tip of the spoon.

How to prepare zucchini with mustard and garlic

Zucchini cut into pieces of arbitrary size. Fold in a deep bowl where vegetables can be mixed.

In a separate container, mix the marinade: oil, vinegar, sugar, salt, dry mustard, ground pepper. Cut the dill, and garlic through a press. Add to the marinade.

Stir the marinade until the salt and sugar dissolve. Pour them with chopped zucchini and leave to marinate for 2.5-3 hours under the lid. Shake or stir the vegetables periodically so that the liquid evenly covers the squash bars.

Prepare jars: wash them with soda and pour over boiling water. Fill each jar with pickled zucchini, leaving a little empty space. The liquid should cover the vegetables completely. It is permissible to ram the salad a little.

Put a jar in the pan and pour enough water so that it covers at least half the level of zucchini. Bring to a boil over high heat. After the water boils, reduce the heat and sterilize each jar for 10-15 minutes (boil 10-liter jars for 10 minutes and 15 liter jars).

Prepare the lids: boil them in a liter cup for 5 minutes. Catch from boiling water and roll up cans. Turn over each and send to cool in a "fur coat". After a day, you can send pickled zucchini to a dark, cool place to store. They can stand for at least a year.