Lightly Salted Zucchini — Quick Version
Description
A preservation recipe without unnecessary complications. During zucchini season, I try not only to delight my loved ones with tasty and healthy zucchini dishes, but also to make as many different preserves from this vegetable as possible. Zucchini from the jar is loved by everyone in my household. They are moderately salty, crunchy, and very tasty. If you don't want to wait until winter to enjoy this snack, I use this recipe. The jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. My zucchini are no longer quite young, but still tender with white-green skin. Those work for us. Rinse all the herbs under running water, and peel the zucchini.
- 2
Step 2
Cut the zucchini into medium pieces of any shape.
- 3
Step 3
In sterilized jars, place cherry leaves, then pack the zucchini pieces tightly. Add two garlic cloves, each cut in half, to each jar. Place dill umbels on top.
- 4
Step 4
Prepare the marinade. To do this, dissolve the salt and sugar in water and place over heat. Bring to a boil, then remove from the heat.
- 5
Step 5
Pour the marinade over the zucchini and cover them with nylon or Euro lids. Leave the zucchini at room temperature for 12 hours. After that time, taste them: if the zucchini have salted enough, serve them right away; if not, leave them for another 10 hours. Enjoy!