Cooking

Cook your favorite zucchini dishes all year round with this recipe.

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Squashes are traditionally considered to be a summer dish. After all, if you even managed to keep the vegetable until late autumn, it is likely to be tough and lose its beneficial properties. But it turns out, you can make delicious rolls with a filling from canned zucchini. This recipe will appreciate the most demanding gourmets.

For the preparation will need:

  • Young zucchini with thin skin;
  • vinegar;
  • boiling water;
  • cans of half a liter;
  • large saucepan with a net (or towel)

At 800 grams of boiling water you need 4 tablespoons of 9% vinegar. Zucchini for this recipe, take a thick and long - from them to roll rolls easier. Wash them and cut the edges. Banks pre-sterilize. It is very convenient to do in a double boiler. Cut each zucchini into thin plates, it is convenient to make a knife for cleaning vegetables. Fold zucchini and lay on the bottom of the jar. From above one more layer will get.

Dissolve the vinegar in boiling water and fill the jars with marinade. You can immediately pour in each a tablespoon of vinegar, and then fill with boiling water to the brim. Pre-boil the lids and then cover the zucchini with them. Then banks should be heated in a water bath. To do this, boiling water is poured into a large pot, on which a special mesh is placed (can be replaced with a towel). Banks should be in boiling water for 7-8 minutes.

After that, banks can roll up. Put the preservation to cool in a warm place, previously wrapped. In winter, zucchini canned in this way can be rolled in flour, filled with Korean carrot or garlic cheese and fried. The very taste of summer!

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