Description
So it's time blanks. The whole weekend worked cannery. One of the recipes I decided to share with you, dear "cooks". Went through 45 pages of recipes for zucchini. The latter was similar to mine. A shame! But my is different. Still will put on your court. Zucchini out very tasty, tastes like salty mushrooms. Like only everyone! Recipe taken from the booklet once purchased at book bazaars.
Ingredients
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Zucchini
3 kg
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Carrots
3 piece
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Dill
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Vegetable oil
0.5 cup
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Garlic
0.5 cup
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Black pepper
1 Tbsp
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Vinegar
0.5 cup
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Salt
2 Tbsp
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Sugar
0.5 cup
Cooking
Zucchini wash, cut into cubes of approximately 1*1 cm, folded into a bowl or saucepan. Carrots cut into thin circles, add to the zucchini. Finely chop the dill umbrellas. In the original, added dill. But first, when you grow zucchini, dill greens anymore. Secondly, umbrellas are so much more flavorful. Add salt, sugar, garlic, pepper, vinegar, vegetable oil. Mix everything carefully and leave for 3 hours.
Arrange the zucchini in small sterilized jars, cover with lids, sterilized for 15-20 minutes. Close caps, flip, wrap until cool. Winter squashes are very please you and your loved ones!
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