Crispy pickled cucumbers with zucchini for the winter
Cucumber and zucchini are two real brothers. Despite their similarity among themselves, they still differ in taste, but perfectly complement each other. In Slavic cuisines, pickling pickles with zucchini is very popular. If you cook strictly according to the recipe, then for the winter you get an excellent crunchy mix.
Cucumbers will be salty, and their brothers - zucchini slightly sweetish in taste. Such an assortment can be used as you like: for salads, as an appetizer, as an addition to meat, potatoes, cereals. To make such blanks is easier than simple, and will not be difficult for even a beginner in this business.
From this amount you get 3 liter jars.
Ingredients:
- cucumbers - 1000 g,
- fruits of zucchini - 1000 g,
- garlic - 4-5 cloves,
- parsley - 1 bunch.,
- bay leaf - 3 pcs.,
- allspice peas - 3 pcs.,
- black peppercorns - 3 pcs.,
- water - 3 l
- salt - 2 tbsp. l.,
- sugar - 2 tbsp. l.,
- table vinegar - 90 ml.
How to make pickled cucumbers with zucchini
In a clean dry container, put parsley, peppercorns, bay leaf and garlic.
We wash the vegetables, cut off their noses and cut them into circles (approximately 0.2 cm thick). If the fruits of zucchini are too ripe, it is recommended to peel them.
Now fill the jars with sliced zucchini and cucumbers, not forgetting to alternate them. We try to do it as tightly as possible.
Pour water into the pan and bring to the boiling point. Now we pour it into banks, and leave it for 10-15 minutes.
Pour water from jars into a pan, salt and add granulated sugar. After boiling, pour in the vinegar and remove from heat.
Pour our vegetables with hot brine and seal with lids. Inverted and covered, we allow the workpieces to cool completely.
Now lower the preservation into the basement, or store in a cool pantry.
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