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Marinated zucchini with carrots

0
1663
Kitchen Russian
Calorie content 15.6 kcal
Portions 3 l.
Cooking time 1 d.
Proteins * 0.1 g
Fats * gr.
Carbohydrates* 3.8 g
* per 100 gr. product
Marinated zucchini with carrots
Content

An easy-to-use preparation of zucchini with herbs and carrots is good in hot summer, when you don't want to be too smart with cutting and preparing many different vegetables. Zucchini after conservation has a sweet-salty sour taste, ideal as a cold snack.

Ingredients

Cooking process

step 1 out of 10
Wash the zucchini, cut off the top and stalk.
step 2 out of 10
Cut the zucchini lengthwise into 6-8 pieces.
step 3 out of 10
Peel, wash and grate the carrots in Korean style.
step 4 out of 10
Peel the onion and cut into half rings.
step 5 out of 10
Put the peeled garlic cloves in a sterile jar.
step 6 out of 10
Add chopped onions there.
step 7 out of 10
Lay vertically chopped zucchini, add grated carrots.
step 8 out of 10
Put washed dill sprigs on top.
step 9 out of 10
Pour boiling water into a jar, allow to cool and drain the water. Repeat one more time with the same water. When the water boils for the third time, pour salt, granulated sugar and vinegar into the jar with zucchini. Pour in boiling water, roll up.
step 10 out of 10
Turn the jars of zucchini upside down, wrap them in a warm blanket and let cool completely. Store for 1 year in a cold basement.

Bon Appetit!

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