Pickled zucchini with citric acid
0
4653
Kitchen
Russian
Calorie content
21.9 kcal
Portions
3 l.
Cooking time
50 minutes
Proteins *
0.1 g
Fats *
gr.
Carbohydrates*
5.4 gr.
Today we will be engaged in the conservation of young zucchini. Delicious and crunchy, they are a great alternative to fresh salad on a festive or casual table. As a preservative, we will add citric acid to the marinade, it is a natural preservative and does not give zucchini a pungent smell, unlike vinegar. Optionally, you can replace citric acid with lemon juice - it will give the zucchini a pleasant citrus flavor.
Ingredients
Cooking process
Prepare all the ingredients: rinse the leaves under running water. Peel and wash the garlic. For seaming, we selected young squash with soft skin. We wash them under running water, remove the stalks and cut the zucchini into slices 1.5-2 cm thick. If the zucchini is too large, you can cut the circles in half.
We wash the cans for seaming with baking soda, rinse them well with water. We put the jars in the oven on the wire rack with the neck down and sterilize at 120 degrees for 5-7 minutes. We remove the sterilized jars from the oven and let them cool down a little. Then we put bay leaves, garlic and peppercorns on the bottom of each jar.
Let's prepare a marinade per 1 liter jar - 500 ml. marinade. Pour water into a saucepan, bring to a boil, add salt, sugar and citric acid. Boil the marinade for 2-3 minutes and remove from heat. Pour the hot marinade into the jars, cover the jars with lids and put them in a large saucepan with warm water to sterilize for 15-20 minutes. After that, we tightly tighten the jars with lids, turn them upside down and leave them to cool completely at room temperature.
