Marinated zucchini (with tomatoes)

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Marinated zucchini (with tomatoes)

Ingredients

FOR MARINADE FOR 1 WATER
sugar 4 teaspoons (with palate)
salt 3 tsp (with a slice)
vinegar 9% 125 ml
zucchini arbitrarily
carrots, small onions, bell peppers
dill, parsley

Cooking method

  • At the bottom of 1 liter jar, put dill, carrot slices, 1-2 small onions, 1 bol. pepper. 2-3 small tomatoes and fill with chopped circles with young courgettes.
  • Pour hot marinade over the jars, cover with lids and sterilize for 10-15 minutes. Roll it up immediately, I wrap it up until it cools down, put the jar on the lid.
  • The main thing here is the marinade, you can vary the ingredients. This time I only made zucchini and greens. I'll close it with tomatoes later (it's not the season yet).
  • Try it quickly and easily. A recipe from a culinary newspaper, tried for several seasons.
  • Tomatoes are more beautiful and taste more interesting.


Chamomile
Thanks for the recipe. I closed 8 jars now. I will report back in winter.
solmazalla
Thank you for bringing up the recipe. Zucchini are just under the table, I'll try it tomorrow. Only I have not very young boars, will they go?
Chamomile
Delicious zucchini turned out! Thanks for the recipe! Now I opened the jar. The taste is not obtrusive, not too sweet, not too spicy, just that. Tomatoes were still expensive, so I put them just for the sake of 1-2 pieces. on the jar. I did not cut everything large. Zucchini with washers and still in half or in 4 parts to push more tightly into the jar. Carrots were cut into long strips. Pepper in 2-4-6 parts. Closed in small jars, not conditioned 450-500-650, from under peas and other purchased products. I liked very much that the calculation for 1 liter of water, that is, what jars there are, those I used - it is convenient. Cooking was not difficult, sterilized in an airfryer. They stand in a very warm apartment in a closet. I will definitely do more. I liked the taste, I like zucchini, they are cheap in season and you can wind up more.
Thanks again!
Elenka
Chamomile1, thanks for such a detailed review! I am glad that you appreciated this recipe so much.
I myself like such preservation recipes, in which the calculation goes to the marinade. As you correctly noted, cans of any size are suitable.
Sterilization of zucchini is inevitable, otherwise they are not stored. I also don't always close with tomatoes, but it tastes better with them, of course.
I found the recipe and saved it from an old culinary newspaper. I tried it - it stuck.
Chamomile
Elenka, just the recipe somehow got lost not deservedly. It happens. I also liked that you can use any non-conditioned zucchini. This year it was a very wet summer, and the zucchini were ripe and immediately began to rot from the high humidity. Mom brought it from the dacha, and there the floor of the marrow had to be cut off for disposal. If you cut it off, it doesn't lie at all. So I have sent such zucchini for this preparation. I'm still making "Vegetable Garden", but there the marinade is considered differently and more ingredients are needed. Until you collect everything that you need to put. It is necessary to prepare for that recipe in advance. And here you can have everything that is in the house at the moment. And I put the onion in the usual size, cut into pieces. And the main thing is that the apartment is normal. And then I try new recipes, not all can withstand storage in an apartment. Therefore, at first I do not do much, for trial.
tat-63
Helen, I want to try your recipe. But I am confused by the amount of salt and sugar. Precisely a teaspoon measure?
Chamomile
tat-63, I did exactly according to the recipe, stood in a warm apartment until March. Nothing came out, very tasty zucchini.
Chamomile
They gave me a huge zucchini.Six substandard jars came out and pickled salad for now to eat. The beginning of the workpiece.
Chamomile
We make zucchini with this recipe with my mother this year - a lot. We decided that they were not looking for goodness and goodness, and we did it according to the knurled pattern. There are still zucchini, growing, so what else we will do.
olga0807
tell me how many 2 and 3 liter jars should I sterilize?
Chamomile
I feel that I can't wait for cucumbers this year. I make zucchini. Last year I experimented a lot with salads. Almost all were opened, and the taste is not very good for me. This year - only your zucchini will be closed. Zucchini will also go to Svetin "Ogorod". And that's all. Zucchini, only for this recipe.
Thanks again.
Considering that there are few cucumbers and they are at insane prices, I was puzzled by pickling pepper. Do you have a good, proven recipe for standing in your apartment?




The question is cleared. I saw in the profile a pepper with a surprise and a salad from zucchini, which I did not make last year. I'll definitely do the pepper. And half a serving of salad - for a sample.
Elenka
Chamomile1, thanks for using my recipes. I have a recipe for pickled sweet pepper, it turns out very tasty. Marina for many years. Somewhere in the topic of pepper recipes, I'll look.

It's also bad with cucumbers, marina zucchini.)))
Chamomile
ElenkaApparently our tastes are similar. Other recipes are not bad, but everyone's tastes are different.
Elenka
Chamomile1, here in the table of contents you will find
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=21105.0




Quote: Chamomile1

ElenkaApparently our tastes are similar. Other recipes are not bad, but everyone's tastes are different.
Chamomile
Yeah, I found it, thanks. And is 3 kg of weight peeled or live weight before peeling?
Elenka
Quote: Chamomile1

Yeah, I found it, thanks. And is 3 kg of weight peeled or live weight before peeling?
Live weight, I buy a little more. Marinade is missing. It so happens that there are not enough 2-3 peppers in the jar, I chish, I cook more ...
They are closed in half a liter, they fit a lot.
Chamomile
Well. My first jars from last week have already moved to the closet for storage until winter. Today I made another batch of 4 different-sized 750 g, 900 g jars. And I did three polo polka. So the recipe rules.

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