You haven't canned zucchini like this yet: what you need to do before canning

Zucchini is an ideal vegetable for canning. And in addition to the traditional method of harvesting raw slices for the winter, you can fry the vegetable beforehand. The taste will be very rich.

The idea of cooking fried zucchini for the winter is published on the Instagram page of the cook Olha Ryabenko (olga riabenko). Be sure to add plenty of herbs.

Ingredients:

• zucchini - 1.4 kg. (3 pcs. large)
• garlic - 50 g
• parsley - 1 bunch
• salt - 1.5 tsp
• apple cider vinegar - 1 tbsp per jar
• vegetable oil - 60 ml.

Method of preparation:

1. Cut the zucchini into slices.

2. Drizzle with oil.

3. Fry on both sides until golden brown. It will be faster to fry in two pans at the same time.

4. Mix chopped parsley and garlic with salt.

5. Put the greens and zucchini in layers in the jars.

6. Add 1 tbsp of vinegar and oil to each jar.

7. Cover and place in a pan covered with a towel.

8. Pour in water and sterilize from the moment of boiling for 15-20 minutes.

9, Take out the jars carefully and close them tightly.

10. Turn over and cover.