Content
Zucchini yurcha for the winter is a salad that combines several ingredients, making it desirable on every table. There are many variations in the preparation of preparations; they differ from each other in the ratio of products.
Required Ingredients
The main component of Yurcha salad is zucchini. Experienced housewives recommend choosing zucchini fruits for winter cooking. Vegetables of this variety have more delicate skin and small seeds.
To prepare Yurcha salad, you also need other ingredients - sweet peppers, dill and parsley, garlic, tomatoes. Using black and allspice, you can adjust the spiciness of the product.
The main preservative in Yurcha for the winter is vinegar.
Step-by-step recipes for Yurcha zucchini snack for the winter
Nobody knows where the name vegetable salad came from. Thanks to short heat treatment, the Yurche snack, prepared for the winter, retains a large amount of useful microelements and vitamins.
There are a lot of cooking recipes. They differ in minor ingredients, percentage and method of cutting the main component.
Classical
Zucchini is a hypoallergenic product
Despite the fact that vegetables do not taste sour, they contain large amounts of ascorbic acid. Due to its low calorie content (100 g of product contains 25-27 kcal, zucchini - 16 kcal), the fruits are included in a variety of diets.
Ingredients for preparing Yurcha zucchini for the winter:
- zucchini – 3 kg;
- tomatoes – 1 kg;
- sweet pepper – 1 kg;
- parsley – 200 g;
- garlic – 2 heads;
- salt – 100 g;
- sugar – 150 g;
- allspice or black peppercorns – 10 pcs.;
- table vinegar – 100 ml;
- vegetable oil – 350 ml.
Recipe for making a classic Yurcha salad from zucchini for the winter:
- All fruits included in Yurchi are washed. Peppers are cleared of seeds.
- Tomatoes are crushed in a meat grinder. The tomato sauce is poured into a container for preparing the salad.
- Dill and parsley are chopped. Place in a saucepan with tomatoes.
- The tomato mass is seasoned with pepper. Add sugar, salt and vegetable oil.
- The tomato mass is brought to a boil.
- While the dressing is cooking, cut the remaining vegetables: zucchini into cubes, peppers into strips. Garlic is passed through a press.
- Table vinegar is poured into the tomato mass, garlic, pepper and zucchini are added.
- After boiling, cook over low heat for 45 minutes.
Yurcha is placed in pre-prepared jars. The containers are hermetically sealed with metal lids. The container with Yurcha vegetable salad is turned upside down. Wrap in a blanket until completely cool.
Canning Whole Zucchini
The younger the zucchini, the tastier they are.
Aged fruits do not have a rich taste. To prepare Yurchi for the winter according to this recipe, choose zucchini up to 10 cm in size.
Ingredients:
- zucchini – 2 kg;
- parsley – 1 bunch;
- bay leaf – 5 pcs.;
- black peppercorns – 5 pcs.;
- table vinegar – 60 ml;
- salt – 125 g;
- water – 2 l.
Recipe for preparing Yurchi for the winter:
- Water is poured into a saucepan and placed on fire.
- Salt, sugar, and table vinegar are added to the marinade.
- Place the zucchini in the boiling brine, and after boiling, cook for 6 minutes.
- Spices are placed at the bottom of pre-prepared, sterilized jars.
- Boiled vegetables are placed in containers.
Jars of Yurcha are filled with boiling brine. Roll up and insulate to cool.
Some housewives, instead of zucchini, prepare Yurcha for the winter with eggplants. To remove bitterness from vegetables, add a little salt and leave for 1-1.5 hours. Then the eggplants are squeezed out and prepared according to the recipe.
In tomato sauce
Zucchini was brought to Europe in the 16th century.
People have grown zucchini as ornamental plants for a long time. The Italians were the first to eat them.
To prepare a delicious snack Yurcha from zucchini for the winter, use ready-made tomato juice. Paste is suitable for this purpose.
Ingredients:
- zucchini – 2 kg;
- onion – 1 kg;
- sweet pepper – 1 kg;
- carrots – 300 g;
- tomato juice – 1 l;
- garlic – 1 head;
- parsley - half a bunch;
- bay leaf – 4 pcs.
Recipe for preparing Yurchi for the winter:
- Wash the zucchini, cut into cubes with sides 2x2 cm.
- Zucchini is fried in a frying pan.
- Peel the onion and cut into half rings.
- Peel the carrots and grate them.
- Peppers are cleaned of stalks and seeds. Cut into cubes.
- Mix peppers, carrots and onions and fry in a frying pan for 10 minutes.
- Chopped garlic, bay leaf, and tomato juice are added to the sautéed vegetables. The mixture is brought to a boil.
- Zucchini and vegetable gravy are placed in layers in prepared, sterilized jars.
Cover the filled jars with lids and place them in a large saucepan. Sterilize Yurcha for the winter for 20 minutes.
With eggplants
Zucchini is not recommended for consumption by those who suffer from acute gastritis.
Vegetables have diuretic properties. Doctors do not advise people with kidney problems to indulge in zucchini.
In the Yurcha salad, you can use eggplants instead of zucchini. They are rich in copper and potassium, useful for pregnant women, and are also low-calorie foods. Eggplant fiber improves digestion. The most useful are the narrow fruits with almost black skin.
Ingredients for Yurchi:
- medium-sized eggplants – 3 kg;
- parsley – 3 sprigs;
- dill, cilantro - 1 bunch each;
- carrots – 2 pcs.;
- garlic – 2 heads;
- sugar, salt - 100 g each;
- water – 2 l;
- vinegar (6%) – 0.5 l.
Recipe for preparing Yurchi with eggplants for the winter:
- Peel carrots and garlic. Vegetables and greens are washed and cut.
- Cut the eggplants into two parts and remove the seeds. Place in a colander and blanch in boiling water for 3 minutes.
- The vegetable mass is added and the eggplants are stuffed with it.
- At the same time, prepare a marinade from water, salt, sugar and vinegar.
- Vegetables placed in jars are poured with boiling marinade.
Jars with Yurcha are hermetically sealed with metal lids, turned upside down, and left until completely cooled. Due to the large amount of vinegar, Yurcha may not be sterilized.
Storage periods and methods
If jars of Yurcha have undergone a sterilization procedure before capping, the product can be stored for up to 12 months. Without sterilization, the shelf life is halved.
Yurcha is stored in a cellar or pantry
Make sure that the jars are not exposed to direct sunlight and are not placed near heat sources. Workpieces without sterilization are sent for storage in the refrigerator.
Conclusion
Zucchini yurcha for the winter is a vegetable salad that can satisfy the needs of culinary gourmets. It is best to do the preparation at the end of July or at the beginning of August, when all the vegetables necessary for cooking are ripe.
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