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Marinated zucchini with garlic and dill

0
1696
Kitchen Russian
Calorie content 19.5 kcal
Portions 2.5 l.
Cooking time 60 minutes
Proteins * 0.7 g
Fats * 0.3 g
Carbohydrates* 3.8 g
* per 100 gr. product
Marinated zucchini with garlic and dill
Content

Zucchini cooked according to this recipe is very crispy. Young zucchini with a thin skin are the best. Zucchini with garlic and dill is a great cold appetizer that will aid digestion and perfectly complement any dish.

Ingredients

Cooking process

step 1 out of 8
Take a medium-sized, thin-skinned zucchini and peel them gently after rinsing in water.
step 2 out of 8
Cut vegetables into slices or cubes, depending on the size of the seaming jars.
step 3 out of 8
Place bay leaves and peeled garlic cloves in sterile jars.
step 4 out of 8
Next, put some of the washed and dried greens in each container.
step 5 out of 8
Tamp the zucchini tightly into jars, alternating with herbs and garlic leftovers.
step 6 out of 8
Then you need to prepare a brine for zucchini: dilute the salt in boiling water and boil for five minutes. Add vinegar. Stir in the brine and pour in so that all the zucchini are completely covered with the brine.
step 7 out of 8
After that, you need to pasteurize the workpiece. To do this, place covered jars of zucchini in a pot of water and pasteurize for ten minutes from the moment the water boils in the pot.
step 8 out of 8
Roll up the jars with the blank or tighten with sterile lids and turn the bottom upside down until they cool completely at room temperature.

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