Description
At the end of the season, with the cold, it's time to clean up the zucchini. And they continued to bloom and develop fruit. And so many of them ensued, and such were they pretty, small, colorful! Was sorry to throw away. Decided to pickle them like cucumbers, especially because the size was just fit. It turned out very well. Only to the condition reached longer than cucumbers. So the recipe post is a little late, the season is already closed. Well, suddenly someone come in handy for a change?
Ingredients
-
Zucchini
500 g
-
Water
1 l
-
Salt
2 Tbsp
-
Garlic
5 tooth
-
Horseradish
-
Fennel seeds
1 tsp
-
Black pepper
5 piece
-
Thyme
2 sprig
Cooking
Thoroughly wash and cut the slightest damage and darkening of the pulp. Prick in several places. This is because the skin on the autumn fruits are thicker than in summer, even if they are very small. Especially if they suffered a long cold
Put in sterilized jar of spices. Firmly put the zucchini, layering them with leaves of horseradish and sliced garlic. To boil a liter of water and dissolve two tablespoons of salt with a small slide. Boiling brine to fill the zucchini, let stand for 5 minutes, Drain, boil a second time, again to fill to the brim. Tighten the lid, but loosely. Allow to cool and put into the refrigerator.
As a rule, pickles, pickled for this recipe, absolutely ready for the next day. With zucchini this number is not passed. I tried and sent back in the fridge. Standing there, no one interfered. Got in a month. The color was different, and salty as it should. Now you're talking! With potatoes, Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.