Marinated zucchini with tomatoes, tasty preparation for the winter
I suggest trying a delicious recipe for pickled crispy zucchini with sour-sweet tomatoes in a spicy and savory marinade. This light vegetable appetizer, cooked for the winter, goes well with any meat or fish dish, complemented with a side dish of potatoes or rice.
Recipe marinade fill and additional ingredients are given for a half-liter jar. The number of vegetables - how many will fit, but do not put them very tight.
It takes 30 minutes to prepare. Of the ingredients listed in this recipe, 1 can of 0.5 l can be issued.
Ingredients:
- tomatoes;
- squash;
- garlic - 3 tooth .;
- chili pepper - 1 pc .;
- Dill umbrella - 1 pc .;
- vinegar 9% - 20 ml;
- sugar - 20 g;
- salt - 10 g;
- bay leaf, cumin, peppercorns.
How to cook pickled zucchini with tomatoes
Half-liter jar carefully wash, doused lid boiling water. We clean the garlic clove from the husk, dill an umbrella with boiling water. Put the garlic and dill on the bottom of the jar.
Dense tomatoes, preferably a little immature, my, cut the core. We cut large tomatoes in half or into 4 parts, small ones are left intact. Put the sliced tomatoes in a jar so that it is half full.
Zucchini clean from the skin, remove the seeds. Flesh cut into small slices, put on top of tomatoes.
Chilli pod cut rings. If you like savory preparations with a sharp note, then chillies do not need to be cleaned of seeds.
Pour the chopped chili into the jar - as a result, the dishes should be filled with vegetables about shoulder hangers.
Boil filtered water, pour into the jar. Put on the lid with holes, pour the water into the pan. At the time of cooking marinade pouring in a jar pour in a portion of fresh boiling water.
Add salt, sugar, bay leaf, a few black peppercorns, a teaspoon of cumin to the water. Boil the pot for a few minutes, pour in 9% vinegar.
Fill the vegetables with boiling marinade so that the jar is filled almost to the neck.
Screw the jar tightly with boiled lid, turn it upside down on the lid. We harbor a warm blanket and leave for the night.
The next day, we remove the courgettes in a dark and cool cellar. Billets are stored at temperatures from +2 to + 7 degrees Celsius.
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