Canned Fried Zucchini
Description
A canning recipe without unnecessary complications. To make pan-fried canned zucchini, you can use young zucchini and mix in some courgettes. I usually take several sprigs of parsley and dill and one head of garlic. You can also add a bay leaf. See the recipe below. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Cut to 1 cm thickness.
- 3
Step 3
Salt and set aside for 15 minutes.
- 4
Step 4
Then fry.
- 5
Step 5
Cook on both sides until golden brown.
- 6
Step 6
Chop the herbs.
- 7
Step 7
Finely chop the garlic.
- 8
Step 8
Bring the oil to a boil and sterilize the jar.
- 9
Step 9
Place herbs on the bottom of the prepared jars and pour in vegetable oil that has been boiled in advance and cooled.
- 10
Step 10
Layer the zucchini, sprinkling garlic between the layers.
- 11
Step 11
When the zucchini are packed tightly to the top, press them down lightly. The oil will then rise and coat the slices of fried zucchini. Next, pour vinegar over the zucchini (0.5–1 tbsp).
- 12
Step 12
Cover with lids and sterilize for 30–35 minutes. To do this, place the jars in a pot and add water until it reaches two-thirds of the way up the jars. Bring to a boil, then simmer over low heat. Seal the jars quickly and set aside to cool.
- 13
Step 13
Fried canned zucchini are ready.