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Pickled cucumbers with zucchini

7366

Kitchen Russian

Calorie content 79.3 kcal

Portions 2 l.

Cooking time 150 minutes

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 19.3 g

Content

We offer you the easiest and fastest way to prepare blanks for the winter. According to our recipe, delicious and crispy cucumbers are obtained in the same jar with pickled zucchini. This light assortment option is a great alternative to the buttered rolled salad.

Ingredients

Cooking process

The number of ingredients in the recipe is calculated per liter jar. To begin with, we rinse the cans of soda and sterilize in the oven for 10-12 minutes at a temperature of 110 degrees. Choose small cucumbers. Soak them in cold water for 1-2 hours, then rinse them well. If the cucumbers are small, we cut off the tips by 0.2 cm. If the cucumbers are large, we cut off the tips and cut the cucumbers into circles about 5 mm thick. Put the washed horseradish leaf, currant and cherry leaves in sterilized jars. Put the cloves of garlic and the dill umbrella.

Choose a young zucchini so that the peel and seeds are still soft. Cut the zucchini into slices about 1 cm thick and put a few pieces in a jar, then put the cucumbers to the very top.

Add salt and sugar on top of the cucumbers. We use the usual coarse, not iodized salt for seaming. Add vinegar directly to the jar. Boil water and pour boiling water into a jar to the very brim. We twist the jar with a lid.

Turn the rolled jars upside down, cover them with a towel or blanket and leave them to cool to room temperature. After that, we remove the cans with blanks in a dark place. They can be stored there all winter.