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Marinated zucchini

Ingredients:

To squash Tatar:

  • Squash – 3 items
  • Apple – 1 pc
  • Onions – 1 pc
  • Sweet pepper – 1 pc
  • Carrots – 1 pc
  • Garlic – 7 tooth.
  • Vegetable oil – 100 ml
  • Sugar – 4 tbsp
  • Apple Cider Vinegar – 100 ml
  • Salt – 1 tsp
  • Chili pepper – 1 pc
  • Tomato paste – 2st.l.

For courgettes Neapolitan:

  • Squash – 4 items
  • Vegetable oil – 50 ml
  • Apple Cider Vinegar – 100 ml
  • Sugar – 1 tbsp
  • Provence herbs – 1 tsp
  • salt – 1 tbsp

To squash Korean:

  • Squash – 2 items
  • Carrots – 2 pcs
  • Sweet pepper – 1 pc
  • Onion – ½ piece
  • Chesnork – 7 tooth.
  • Vegetable oil – 200 ml
  • Vinegar – 50 ml
  • Sugar – 4 tbsp
  • salt – 2 tbsp
  • Spices in Korean – 20g

Preparation:

Courgettes in Tatar. Courgettes, cut into 4 pieces, then into cubes 5 cm.

Sauce. Apples and pepper remove seeds, chili peppers and onions, clean and chop the carrots peel. All the prepared vegetables in a blender perebeyte. Add vegetable oil, pepper and salt, tomato paste, apple cider vinegar, sugar. Put weight in a saucepan, add the garlic cloves and evaporate on low heat 30 minutes. Next, add the zucchini, bring to a boil and boil for 5 minutes. Put the zucchini in sterilized jars and roll up the cover.

Courgettes Neapolitan. With peelers cut strips of zucchini. Put them in a bowl and pour salt for 15 minutes. Then lightly fry the zucchini in vegetable oil. Put into sterilized jars and fill the zucchini filled, tightly roll up the cover.

Pouring. In a saucepan, combine apple cider vinegar, sugar, salt, pepper, Provencal herbs. Bring to a boil over low heat.

Courgettes in Korean. Zucchini and carrots grate in Korean. Onions cut into rings, pepper strips. Prepared vegetables pour the marinade, mix, put in a jar and roll up tightly.

Marinade. Mix the oil, vinegar, sugar, salt, Korean spices, garlic.

Categories:   Conservation, Recipes

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