The best recipes for marinating zucchini with citric acid for the winter

The best recipes for marinating zucchini with citric acid for the winter

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Zucchini is an easily digestible vegetable rich in minerals and vitamins. It contains a lot of phosphorus, calcium and iron. Zucchini pulp is rich in fiber, delicately cleanses the body of poisons and toxins, helps with constipation. The vegetable does not require special care when growing, it gives a good harvest. Zucchini are useful in the diet and in canned form. They are great as an appetizer and addition to salads. You can experiment with zucchini by covering them with citric acid for the winter. After all, any vegetable on the table in winter adds variety to dishes.

The principle of preparing zucchini with citric acid without vinegar for the winter

There is no vinegar in the recipe for canned zucchini and zucchini with the addition of lemon juice, the jars are not sterilized after filling with vegetables.

When processing vegetables with canning, vinegar is usually used, it is this seasoning that is responsible for the shelf life of the product. Vinegar in marinades gives a specific taste to the pot, while the citric acid seasoning gives the same taste.

Zucchini and zucchini processed with lemon without sterilization will be stored in the refrigerator, as well as in a dark, cool place in the underground for a long time and will not deteriorate.

Required Ingredients

You need to stock up:

  • a couple of medium zucchini or zucchini,
  • half a teaspoon of citric acid,
  • 2 cloves of garlic
  • 1 tbsp. l. sugar and salt,
  • 1 tbsp. salt,
  • 4 allspice peas.

You can use basil leaves or a sprig of green parsley. If there is no green dill, dry will do.

Important. Lemon peel juice can be used instead of lemon juice.

Requirements for vegetables

Fresh vegetables of any size can be canned. If the zucchini are young, then they should be 8-12 day old ovaries, have a length of 10-11 cm, and a diameter of 4.5 cm. It is not necessary to remove the peel from the zucchini, half-liter and liter jars are suitable for them. But large ripe vegetables must be chopped at will: first in circles, then into cubes or cubes. Unripe zucchini should be canned without the skin.

Preparation of containers

Containers: cylinders, enamel and ceramic pots, jars for processed vegetables should be used sterilized. If glass containers are used, then you need to take a colorless or bluish tint jar (greenish tint can be used) without cracks and defects. Too dirty jars or bottles should be soaked in a 1% solution of soda ash, then washed with baking soda, rinsed well with running water, then again with boiled water. Boil metal and plastic lids, clamps, lid staples.

To sterilize a glass container, you can use the steam from the kettle by placing the jar with its neck over the boiling kettle. Withstand 15-20 minutes. Can be sterilized in the oven by placing the neck up on a baking sheet.

Glass and metal lids, corks, rubber bands are sterilized just before the seaming process.

Cooking process

It is necessary to peel fresh zucchini from the tails (stalks), wash thoroughly, cut into slices or cubes as desired. The dill is also cut into pieces 3-5 cm long.

Fragrant spices are placed on the bottom of the container: chopped garlic cloves, allspice peas, chopped green sprigs of parsley, dill.

Advice. For the originality of the taste of marinated zucchini, you can take cilantro greens.

Then sliced ​​zucchini are placed in the container. When placing vegetables, they must be compacted so that the pouring completely covers the vegetables.

To prepare the filling, 80-90 g of salt, 70-75 ml of 9% vinegar are taken per liter of water. After readiness, the brine is poured into a jar of zucchini, covered with a lid and left for about 20 minutes to soak in the marinade.

At the next stage, the pouring is poured from the jar into another container, it must be boiled again, poured into a jar with zucchini, and kept in brine for 15 minutes.

Before pouring the filling for the third time, add the required amount of salt and sugar to the boiling water, bring to a boil.

A jar of canned vegetables can be sterilized and left for winter storage.

Option without sterilization

Add citric acid to the container with filling. After boiling, it is poured into jars with zucchini and immediately closed. Then, like any canned food, the jars must be placed under a thick blanket with the lid down, carefully covered, and kept until they cool.

Storage rules and periods

Jars of canned zucchini in sealed packaging should be sent to a dark, cool place. In such a place, the vitamins of vegetables are not destroyed. It is necessary to store them at a plus temperature of 4-8 degrees. When the temperature drops to minus, glass jars may burst. The shelf life of any conservation is 12 months. During storage, you should periodically inspect the cans.

Watch the video: Dehydrating Food For Winter Camping! (October 2022).