Marinated zucchini "From those times"

Marinated zucchini "From those times"
Category: Blanks
Ingredients
Sliced ​​zucchini
Water
Herbs
Sugar
Vinegar
Cooking method

We put herbs in a 3-liter jar on the bottom - which ones you like. I put horseradish leaves, a sprig of dill, celery, a chili ring and a few black and allspice peas, a couple of lavrushkas. We put chopped zucchini in a jar, pour boiling water for 5-10 minutes and drain the water. Pour boiling water again for 5-10 minutes, drain the water again, pour 2 tbsp directly into the jar. l. salt (with a small slide), 5-6 tbsp. tablespoons of sugar and 200 g of vinegar 9% (yes, exactly 200 g), pour boiling water and roll up the jar. We don't wrap it up. I think you can use apple cider vinegar as well.

Note
Lyrical digression .... Once upon a time, during my childhood, canned goods were sold exclusively in stores. At home, cabbage, cucumbers and tomatoes were always fermented for the winter. Even now, I have a picture in front of my eyes: my grandmother carries a bowl of cabbage from the cellar across the yard, and on top - tomatoes and cucumbers. The first bowl went "for distribution" to the grandmothers-neighbors, who always sat on the benches, and the second went home ... My grandmother (rest in peace to her) was a wonderful hostess and, by the way, rarely sat on the bench ...
But I got distracted. The shops then sold pickled tomatoes, cucumbers, assorted tomatoes and, for some reason, greenhouse cucumbers. But suddenly pickled zucchini appeared - and I just fell in love with them. Then no one could give recipes, but we often had them in the store, and they cost a penny. When I grew up and got married, my employee (by the way, an amazing hostess) shared a recipe for just such zucchini.
And now I am sharing this recipe with you.

By the way, these zucchini are loved by ABSOLUTELY EVERYONE who has tried them.

how I loved those zucchiniiiiiiiiii

Thank you! bought zucchini, cook

To your health!

Tell me, there is not much vinegar, I remember the taste of those zucchini, but 200 grams of vinegar confuse me?

[arabica]

arabica, no, vinegar is just right. You try one jar to make it so to speak, for a sample - and see for yourself.

Tell me, there is not much vinegar, I remember the taste of those zucchini, but 200 grams of vinegar confuse me?

And I do slightly different proportions:
for 1 l can - 1 tbsp / l of salt, 1 tbsp / l of sugar, 1 tbsp / l of vinegar 9%. For the 2nd pouring, I boil the drained water with salt and sugar. Pour vinegar under the lid after the second pour and roll it up. On a 3-liter jar, we increase everything, respectively, 3 times. I have been using this recipe for many years, and it has never failed.

[plasmo4ka]

plasmo4ka, Scarlett,! Very timely the recipe was revived!

Aha! He is already a hundred years old at lunchtime, my husband adores them! The main thing is not to wrap it up, otherwise they will be soft, and so - crunchy! By the way, if there are a lot of seeds in taverns, I cut them lengthwise into 4 slices, cut out the seeds, and I cut these boats with my fingers. And if very young - then rings.

[plasmo4ka]

plasmo4ka, you would have laid out a separate recipe - so as not to get lost. Do you wrap it up after double filling? I'm even afraid and pour it three times - they are in my apartment, in the closet, it's not too cold there ..... Oh, when they bought the apartment - the owner positioned it as if together with the barn and even - how lovely - with the cellar! I was so happy! True, it was not possible to look at the shed itself BEFORE the purchase - they lost the keys, then something else. But then kaaak looked - catacombs with rats, the roof is leaking, homeless people are there, it turns out, locks are regularly ripped off So I was left without a cellar!

I make it easier, everything that needs to be pickled in jars (zucchini, cucumbers, tomatoes, etc.) I first pour boiling water in a large container (usually either a bucket or a basin), and then put the scalded and clean vegetables in a jar and pour 1 once without any torment with hot jars, and what's the point then to sterilize jars if you put vegetables and herbs in them and then drain 3 times. The vinegar is also under the lid. Sprinkle salt and sugar dry.

[Irina]

Irina, wow, I read this somewhere a hundred years ago, but did not dare to repeat it. I never sterilize cans for the reasons you indicated, but if you do it your way - then .... correct if I think wrongly: sterilize the can, pour boiling water over all the products in a separate bowl, put them in the cans, add everything, pour boiling water - and ... everything? Well, you were before ?? Will it stand in a cold storage room? And wrap it over?

[plasmo4ka]

plasmo4ka, you would have laid out a separate recipe - so as not to get lost.

Tan, but what a separate recipe there! It's practically yours, just a little different proportion of the fill. The process is also not much different: clean cans, grass-ants, zucchini, dill umbrella + 1st pouring boiling water. They stand for about 20 minutes in a * BMW * package (It is in it, because it keeps the temperature well. I think there are these packages all over Ukraine), then I poured water into a saucepan, added salt, sugar, boiled, poured the jars again, added vinegar , rolled up and turned over. I don't wrap it up anymore.

Once this recipe was given to me on the go: only 1 tbsp / spoon per 1 liter can. That's all.

And thank you for the kick-off reminder that it's time to roll up the zucchini.

*We do not turn over Eurobanks with screw caps !!!

[Irina]

Irina, wow, I read this somewhere a hundred years ago, but did not dare to repeat it. I never sterilize cans for the reasons you indicated, but if you do it your way - then .... correct if I think wrongly: sterilize the can, pour boiling water over all the products in a separate bowl, put them in the cans, add everything, pour boiling water - and ... everything? Well, you were before ?? Will it stand in a cold storage room? And wrap it over?

I sterilize the cans in the microwave, just wash them and put them on the whole pallet as much as it will fit or in the dishwasher on the most powerful mode, then I wrap everything under a blanket until it cools. But I have it in the basement, although I think everything will be fine in the apartment. I also pour compotes 1 time.

[kil]

* Eurobanks with screw caps cannot be turned over !!!

For about 20 years now I have not used practically cans with ordinary roll-up lids, only steaming ones, well, sometimes "twist" - if I buy a tomato and so on - I try to take only such, I don’t buy cans separately, therefore I never turn over!
kil, thanks, I will definitely try !!!!!

[Tanyusha]

This year I was not going to close the zucchini, but then this recipe caught my eye, and even so simple and does not need to be sterilized. In short, I made 2 jars of 1.5 liters for testing. Tanyusha, thank you for the recipe!

[Tanyshka]

Tanyshka, I will be glad if you like it!

what a good recipe! I'll try too ... just advise that it is better to take from herbs for zucchini?)

In a 3-liter jar, we put the herbs on the bottom - which ones you like. I put horseradish leaves, a sprig of dill, celery, a chili ring and a few peas of black and allspice, a couple of lavrushkas

And you can put what you like best - personally, I never get the same cans - I always put what is in the house at the moment.

[Tanechka]

Tanyshka, I will be glad if you like it!

TanechkaThanks again for the recipe. I opened a jar of zucchini today, and they are so delicious and crispy. Now I will only use this recipe.

[Tanyush]

Tanyush, I'm so glad that you liked it. Health !!!!!

very tasty zucchini, super marinade: girl_love: sorry I did little, but I hope this year I will close more.Thank you very much for the awesome recipe

Good health! Honestly, no one has yet remained indifferent to them - everyone is always asking for a recipe!

Tan, please specify how much sugar is 5 or 6 tablespoons? And so full?

[Maina]

Maina, I like sweet zucchini, bed 6 with a small slide

Tell me, please, did anyone try to preserve squash using the same recipe?

Tanya tried it! Everything works out great! Just take the young ones, pensioners will be tough. By the way, according to this recipe, cucumbers are one in one Bulgarian "Globus" - if anyone remembers

Tanya tried it! Everything is working out great! Just take the young ones, pensioners will be tough. By the way, according to this recipe, cucumbers are one in one Bulgarian "Globus" - if anyone remembers

Thanks for the quick response!
Yes, only my zucchini and squash are overgrown. I thought to peel them from the peel and seeds, cut them into sectors and twist them according to your recipe. I remember Globus very well from my Soviet childhood. all the same I will risk it. Thank you!

[Tanya-Fanya]

Tanya-Fanya, this year I also closed it like that - it's dry here, crop failure, so we close everything that falls under our spare paw. Try it - they are not very retired yet

I make it easier, everything that needs to be pickled in jars (zucchini, cucumbers, tomatoes, etc.) I first pour boiling water in a large container (usually either a bucket or a basin), and then put the scalded and clean vegetables in a jar and pour 1 once without any torment with hot jars, and what is the point then to sterilize jars if you put vegetables and herbs in them and then drain 3 times. The vinegar is also under the lid. Sprinkle salt and sugar dry.

+1

Many thanks to all! I twisted everything, disposed of both "young and old".

[Scarlett]

Scarlett, I also twisted 7 cans! I have, however, besides the zucchini, there are also squash (I didn't know where to put them), let's hope that I didn't ruin everything !!!

[Hairpin]

Hairpin, to your health! You won't spoil the squash with squash

Girls, I ask what happens? Delicious? There are 5 kilos of young ones left, everything that I planned has done, now I have to try. And this recipe from winter is in the bookmarks.

Tanya, thanks for the recipe. I made 2 3 liters of zucchini + cucumbers + squash for dad, he loves that. One can was made strictly according to the recipe, but in the other I still reduced the amount of vinegar to 150 g.
In winter, I will write off about the taste

I closed the cucumbers according to this recipe. Highly recommended by the girls. I will report back in the fall. I didn't leave the recipe.

Tanya, today we opened a can of zucchini. How delicious they are. This year, I closed 10 three-liter cans, since there was no harvest of cucumbers, so they rolled zucchini.
By the way, I tried to roll it in liter cans, but for some reason they exploded with me, and not a single 3-liter one.
I think that in liter, because of the small volume, the boiling water cools down quickly and the zucchini do not have time to sterilize

[Olya]

Olya, there are a lot of reasons for the "explosion"! I used to have sheep in general a rarity, but now it seems like my dishwasher cans, and I cook the greens separately with boiling water, but sometimes it happens ... then to close, but the last "chord" was - the cucumbers are large, but green and practically without seeds - so I closed them in half with the taverns - it turned out very badly (I cut them, as I once did in shops, with columns).