Zucchini in jars – recipe

Zucchini in jars – recipe
It takes approx. 3 minutes to read this article

Zucchini is a fairly neutral-tasting vegetable, which is a great advantage; you can use it to make a salad, a savoury dish and a dessert. We have prepared several recipes for zucchini in a jar.

For each dish you will need sterilized jars and a pot for pasteurization.

Zucchini preserves in curry

  • Ingredients

2.5 kg zucchini, 8 cups water, 2 cups vinegar, 1.6 cups sugar, 5 cloves of garlic, 3 bay leaves, 2 teaspoons salt, 2 teaspoons curry powder, white mustard.

  • Recipe

Wash zucchini and cut into slices about 0.5 cm thick. The larger ones cut in half. Pour water and vinegar into a pot, add bay leaves, garlic cloves, curry powder, sugar and salt. Boil for a minute and set aside. Scald the jars, put a few mustard seeds in each, then the zucchini pieces. Drain the marinade (you can also leave it out if you have room for it) and pour it into the jars, then seal them. Finally transfer to the oven and pasteurize at 130 degrees for half an hour.

Zucchini salad

  • Ingredients

1.7 kg of cleaned zucchini, 1 kg of carrots, 1 kg of onion, 1 kg of coloured bell pepper, 2 or 3 large hard apples, 250 ml of 10% vinegar, 250 ml of sugar, 200 ml of oil, 3 or 4 tablespoons of salt, a few cloves of garlic, allspice, bay leaves, coloured peppercorns, white mustard

  • Recipe

Wash vegetables and fruits. Grate zucchini, carrots and apples. Cut peppers and onions into thin strips. Mix the vegetables, adding vinegar, oil, sugar and salt. Leave the salad for one or two hours to let the vegetables juice. Then put them in jars and pour the remaining marinade. Into each jar put a cut clove of garlic, ⅓ teaspoon of mustard seeds, 10 peppercorns, a few grains of allspice and a bay leaf. Cap the jars tightly and pasteurize.

Zucchini leek

  • Ingredients

3 kg zucchini, 2 kg bell bell pepper, 1 kg onion, 1 kg tomato paste or concentrate, ½ kg sugar, 60 ml cider vinegar, 5 tablespoons oil, 6 tablespoons salt and salt to season, 1 teaspoon ground pepper, 6 allspice balls, 4 bay leaves

To prepare the medley, you will also need 20 500 ml jars and a pot for pasteurization.

  • Recipe

First cut off both ends of the zucchini and slice it lengthwise. If the zucchini is large, remove the seeds, for smaller ones this is not necessary. Optionally you can peel the zucchini if it is thick. Otherwise wash the vegetable. Dice it and put it into a large pot. Cut the onions into rings and add them to the pot and season with 6 tablespoons of salt

Set aside for four hours. After that time, add the diced peppers, bay leaves and allspice. Pour 5 tablespoons of oil over the vegetables and fry for about 15 minutes. Then add concentrate (or puree), stir and bring to a boil. Add sugar, pepper, salt and vinegar and bring back to a boil. Put the resulting sauce, still hot, into previously scalded jars. Place them in a pasteurizing pot so that they do not touch the sides of the pot or each other. Pour water over the jars to ¾ of their height. Pasteurize for 20 minutes, from the moment the water boils. At the end remove the jars and put them upside down on a cloth. When they have cooled down, take them to the cellar or the pantry.

Read also: https://goodieslover.com/rules-of-the-lady-of-the-house/pickles-and-their-properties-take-care-of-your-health/ photo: Ksenia Chernaya/pexels.com

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