How to preserve zucchini deliciously for the winter: a great appetizer for any occasion

Zucchini tastes great to preserve for the winter. To do this, you need a few simple spices, as well as enough garlic and mustard. It's also important to add the right amount of preservatives to keep the twist well.

The idea of cooking delicious canned zucchini for the winter was published on the Instagram page of a food blogger with the nickname Malvalanda. You can eat it instead of salads.

Ingredients:

• zucchini chopped – 2 kg
• salt – 30 g
• garlic – 6-7 cloves
• mustard seeds – 4 tsp
• sugar – 75 g
• vinegar 9% – 100 g
• vegetable oil – 100 g
• a mixture of peppers – 0.5 tsp

Method of preparation:

1. Wash the vegetables in advance, dry them, and cut off the tips.

2. Cut the cucumbers lengthwise into two or four (depending on the size), the zucchini can be cut into circles or slices, and the squash into slices. Weigh out the required amount.

3. Put the chopped vegetables in an enameled saucepan, add salt, mix gently, and leave for an hour to let the juice run.

4. Then add all the remaining ingredients, pass the garlic through a press, or cut it into thin slices.

5. Stir gently and leave to marinate for 5-6 hours.

6. During this time, you will need to gently mix the vegetables 3-4 more times.

7. Put the vegetables in clean jars tightly so that there is enough marinade for later.

8. Pour over the juice that has been released.

9. If the marinade is slightly lacking, add cold boiled water to the jars.

10. Cover and sterilize in water for 20-25 minutes (depending on the size of the jar), roll up.