2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
The summer cottage season is in full swing, the time for harvesting the grown crop. The usual pickles quickly become boring. I would like to pamper my relatives with delicious, unusual dishes. Today I will share with you three of the most interesting zucchini and pumpkin recipes
Crispy zucchini
We wash young zucchini 3 kg, cut off the stalk, regime in large parts. We do not remove the skin and the middle, provided that hard seeds have not formed there. Finely chop parsley and dill in any quantity.
Pass two medium carrots through a coarse grater. Finely chop 0.5 cups of peeled garlic or grate. Add 1 tablespoon of ground pepper. For lovers of spicy food, the rate can be increased.
Prepare the marinade in a separate bowl. Mix one glass of 9% vinegar, granulated sugar, 1, 5 glasses of odorless vegetable oil, 2 level tablespoons of salt. Heat the mixture slightly until the loose ingredients dissolve.
We combine vegetables, spices. Fill with brine. Mix thoroughly. Leave to marinate for 4-5 hours. During this time, the zucchini will give juice, the amount of liquid will increase.
We prepare small cans of 0, 5 or 0, 7 liters. We wash with laundry soap or soda. We boil the iron lids in water.
After insisting, lay the raw zucchini loosely in the jars, do not ram the contents. Pour the remaining marinade.
We put the cans in a pot of water on rag lining, turn on the maximum fire. From the moment of boiling, we reduce the gas to a minimum, we note the time. After 15 minutes, we take out the finished product, roll up the lids. It is not necessary to put under a fur coat.
The output of finished products is approximately 3.5 liters.
Russian pineapples
Peel the zucchini from the peel and seeds. Cut into rings or half rings with a thickness of 1 cm. In finished form, it should be 1, 2 kg.
Cooking syrup from 0.5 liters of factory pineapple juice, 100 g of sugar. Bring to a boil, cook for 5 minutes. Add 1 flat teaspoon of citric acid as a preservative. We turn off the gas.
Pour the prepared zucchini pieces into the syrup. We insist for 1 hour, so that the “pineapples” will additionally give their juice, soaked in nectar.
We put the pan on the stove, bring to a boil, reduce the heat to a minimum. Cook for 15 minutes.
We rinse cans of 0.5 liter, hold over steam for 5 minutes. We boil the iron lids separately in water.
We lay out the hot product with a slotted spoon in containers, roll it up, put it under a "fur coat" for a day. The output of finished products is 1.5 liters.
Northern peaches
We take a medium-sized pumpkin, peel it, scrape out the seeds with a spoon. Cut the dense meaty part into pieces of any size and shape. In finished form, we use 1.5 kg.
Cook syrup from 0.7 liters of pure peach juice from boxes, 0.5 cups of granulated sugar. After boiling, leave to simmer over low heat for 5 minutes. At the end, add 1 level teaspoon of citric acid.
Pour the pumpkin pieces into the syrup. Cook for 10-15 minutes, depending on the size of the original product. Time is timed after boiling.
Sterilize 0.7 liter cans over steam for 5 minutes. We keep the iron lids in boiling water.
We lay out hot "peaches" in jars, roll up the lids. We put on a "fur coat" for a day.
Little tricks
1. In the first recipe, without compromising the quality of the finished product, you can reduce the vinegar rate by 2 times. In this case, you will have to tightly stack the zucchini in jars so that there is enough brine.
2. Do not use larger cans. They require a longer heat treatment. The zucchini will lose their crunchy properties.
3. For the second recipe, mature large courgettes are better. Their fleshy part is thicker than that of young specimens. When cooked, it becomes transparent, more like pineapples in consistency.
4. Zucchini waste about 1/3 of its weight. Therefore, the original product must be taken 30% more from the norm. I have 2, 5 kg left after peeling the peel, removing the middle of 1, 7 kg.
5. If desired, the amount of sugar can be reduced by 2 times, the product will be less sweet.
Zucchini grows very quickly. In the summer, time is not always enough for lengthy kitchen preparations. The above recipes do not require large labor costs, they are prepared quickly. The result will pleasantly surprise the guests after the tasting. Don't tell them the secret of the real ingredients.
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