Content
Zucchini in its own juice for the winter can be an independent snack or a pleasant addition to various dishes, especially meat ones. There are few ingredients in the recipe, and the cooking algorithm is simple. If desired, the list of ingredients can be supplemented to change the taste and color.
Selection and preparation of ingredients
The main ingredient of the recipe is the zucchini itself. For 3 kg you will need:
- 4 tbsp. l. salt;
- 6 tbsp. l. with a small pile of granulated sugar;
- 8 tbsp. l. vinegar 9%;
- 8 tbsp. l. vegetable oil;
- 1-2 bunches of greenery.
Water is not needed for the snack itself, since the zucchini will be in its own juice, but it will be needed to sterilize the jar. It is better to take containers with a volume of 0.5-0.7 liters.
Early varieties of zucchini are recommended for cooking in their own juice for the winter. It is better to choose young and small fruits that have tender pulp and few seeds. They just need to be washed and cut on both sides. If the vegetables are large and not too young, then it is necessary to remove the peel and clean the core.
Young fruits do not need to be peeled or seeded - the right choice simplifies processing and reduces waste
Greens are chosen to taste. You can take a bunch of dill and parsley or limit yourself to one type.
Recipe for zucchini in its own juice for the winter
It’s not difficult to cook zucchini for the winter in its own juice; more time is spent on marinating it. It’s better to start the process in the evening so that you can roll up the jars in the morning.
The algorithm is like this:
- Cut the fruits into circles or small pieces.
- Place the workpiece in a suitable glass, ceramic or enamel container.
- Sprinkle vegetables with salt and sugar.
- Add vinegar and oil.
- Add chopped herbs. It is better to chop it with special scissors.
- Mix everything and put it in the refrigerator overnight.
A prerequisite for preparing zucchini for the winter in its own juice is to sterilize the jars. Before filling, you can simply wash them with baking soda or pour boiling water over them. The further algorithm is as follows:
- Distribute the zucchini marinated overnight into jars along with the juice.
- Cover the containers with lids.
- Place the jars in a suitable pan, first placing a small towel or cloth napkin on the bottom.
- Pour water into the pan until it reaches the hangers of the jars.
- Sterilize the workpiece for 15 minutes.
- Roll up the jars and turn them over onto the lids.
- After complete cooling, return the containers to their original position and store them.
Another possible addition for piquancy is hot pepper. 1-2 miniature pods per container or several large rings are enough.
To make the preparation fragrant, it is supplemented with apple juice. Sour varieties are more suitable for this. To color the workpiece, beet juice is used.
The greens do not have to be finely chopped - it is permissible to add parsley in separate leaves, and dill in small sprigs
Storage periods and methods
Zucchini prepared for the winter in its own juice is stored at temperatures up to 15 °C. It is best to put the preparations in the refrigerator or cellar. It is recommended to store them for no more than a year.
Opened jars are kept in the refrigerator. These zucchini should be consumed within 1-2 days. If a metal lid is used for sealing, then after depressurization it is better to replace it with a nylon one.
Conclusion
Zucchini in its own juice for the winter is a tasty and easy-to-prepare snack. It is better to make it from young fruits; be sure to marinate them for at least 8-10 hours. It is worth thinking in advance about the optimal volume of canned squash for the winter in order to store it for no more than a year.
