Description
Autumn - a wonderful time! It pleases us not only with the vivid colors of nature, but also for its delicious gifts! Ongoing harvesting vegetables for the winter, so I want to offer you a recipe of a juicy savory zucchini. Cooked very easy! Good and on weekdays and holidays!
Ingredients
-
Zucchini
650 g
-
Carrots
1 piece
-
Vegetable oil
2 Tbsp
-
Soy sauce
2 Tbsp
-
Garlic
3 tooth
-
Black pepper
5 piece
-
Coriander
0.5 tsp
-
Cumin
0.333 tsp
-
Fennel seeds
1 pinch
-
Salt
1.5 tsp
-
Sugar
3 tsp
-
Vinegar
50 ml
Cooking
All the ingredients are given for 1-liter jar. Zucchini wash, clean from the skin and seeds. Cut into cubes.
Scrape the carrots and cut into small thin slices. At the bottom of the sterilized cans to put pepper and a pinch of dill. Put zucchini in jars, tamping lightly, and strew with carrots, garlic, salt, sugar and spices.
Pour soy sauce, vegetable oil and vinegar. Leave for 20 minutes. Banks then shake gently and, if the zucchini will settle a little more to report.
I did three 1-liter jars, so the ingredients are tripled. Pour in cans of hot boiled water without adding to the top 1 – 1.5 cm Banks, cover lids, but don't roll!
The bottom of the pan cover with a towel, put the banks. Add enough water (warm) that it reached the shoulders of jars. The water in the pot bring to a boil, the fire abated. Sterilized 1-liter cans for 30-35 minutes.
Then roll up and wrap until cool. Spicy appetizer of zucchini is ready!
Delicious, juicy, flavorful!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.