Probably every owner of a vegetable garden knows this: If the zucchini thrive, they produce far more fruit in a very short space of time than the family can consume. The vegetable can be preserved in a variety of ways, so you can eat zucchini from your own garden all winter long.
How to preserve zucchini?
Zucchini can be preserved in a variety of ways, including freezing, pickling, or drying. These methods make it possible to preserve the zucchini for several months or up to a year, so that they are available for consumption at any time.
Freeze zucchini
Send zucchini raw into cold sleep, keep for many months:
- Wash the zucchini, dry it, remove the stem and flower base.
- Cut into slices or cubes.
- Put in a sieve and mix with a little s alt. This means the vegetables stay crisp after defrosting.
- Pack in portions in freezer bags or freezer containers and freeze.
Cook zucchini sour
Preserved zucchini will last for at least a year, provided you have worked properly.
Ingredients:
- 1 kg zucchini
- 2 onions
- 4 garlic cloves
- 500 ml water
- 250 ml mild vinegar
- 150 g sugar
- some peppercorns
- S alt
- 1 tbsp medium hot mustard
- as desired: curry and paprika powder
Twist-off jars with an intact seal are suitable for canning. The vessels must be sterilized in boiling water for ten minutes before filling.
Preparation:
- Wash the zucchini, cut off the stem and flower base and cut the vegetables into bite-sized pieces.
- Peel the onions and cut into rings.
- Peel and chop the garlic.
- Bring the water and vinegar to the boil in a pot.
- Let the sugar trickle in and stir until all the crystals have dissolved.
- Add the spices and mustard.
- Add zucchini, onions and garlic to the stock and let simmer for 15 minutes.
- Immediately pour hot into the jars, close and turn the containers upside down to cool.
- Check whether a vacuum has formed everywhere.
- Label, store in a cool and dark place.
Drying zucchini
Zucchini can be dried wonderfully in the oven, dehydrator or in the air. To do this, wash the vegetables and cut them into 0.5 centimeter thick slices.
- Air drying: Thread the zucchini onto strings and hang them in a dry, airy place.
- Drying in the oven: Spread the vegetables on a baking tray lined with baking paper. Turn on the tube at the lowest temperature and push the zucchini into it. Wedge a wooden spoon in the door to allow the moisture to escape. Allow to dry for about ten hours.
- Drying in the dehydrator: Place the zucchini slices on the racks and dry at 45 degrees for six to seven hours.
Tip
Before drying, you can briefly soak the vegetables in water and add a dash of lemon juice or vinegar. Then dry well. This is how the zucchini keep their light color.
