Zucchinis belong to the pumpkin family and usually produce a good harvest in summer. Numerous fruits ripen in a short time and need to be processed. Sweet and sour zucchinis from the garden can also be eaten in winter as a tasty side dish.
How to preserve sweet and sour zucchini?
To preserve sweet and sour zucchini, first boil vinegar, water, sugar, s alt and spices. Add zucchinis and possibly peppers and let them cook briefly. Fill the vegetables and the hot stock into jars and close them to preserve them.
How to cook properly
There are different ways to process zucchinis. For example, they can be frozen as puree or ready-made food. A great alternative that keeps the zucchini pieces nice and firm is to marinate them in a sweet and sour vinegar broth. For about two kilos of fresh zucchini you will also need a pound of onions, if you like green, red and yellow peppers, ¾ l vinegar, spices (mustard seeds, turmeric, celery leaves, dill, coriander, allspice seeds, fennel seeds, juniper berries and cloves) and of course s alt, as well as a little sugar.
- First, sterilize your jars. Boil them or put them in the oven at 100 degrees for ten minutes.
- Now wash the zucchinis.
- Remove the stem and flower base.
- Cut the zucchinis into slices or bite-sized pieces.
- Process very thick specimens. You can cut the zucchini in half and scrape out the core with a spoon.
- Peel the onions and cut them into rings.
- Put the vinegar, 250 ml water, sugar, s alt and all other spices in a large pot and bring everything to the boil.
- Add the zucchini (or the prepared peppers if you like) and let them cook for five minutes.
- Take out the zucchini (and also the peppers) with the slotted spoon and place them alternately with the onion rings in the jars.
- Pour the hot broth over the vegetables just below the rim of the glass, making sure that some of the spices get into each glass.
- Close the jars and turn them upside down to create a vacuum and preserve the contents.
- Let the jars cool and then store in a cool, dark place.
If the vegetables are in the jar and everything is sealed, you can also preserve the jars in the oven or in the preserving machine. In the preserving kettle, do not place the jars too close together and pour water up to half of the jars at. Cook the zucchini at 85 degrees for about 30 minutes. Allow the glasses to cool slightly in the kettle and then place them on the worktop under a cloth to cool completely.
Wake in the oven, preheat it to 90 degrees. Place the glasses in the drip pan, add 2 cm of water and put the tray in the oven. Here too, cook at 90 degrees for half an hour. Allow the jars to cool for some time in the slightly opened oven. To cool completely, place the glasses under a cloth on the worktop.