If you like sweet and sour preserves, then this Hungarian zucchini recipe is just right for you. The process of preparing such a blank is not complicated: zucchini, along with spices, is poured with hot marinade, after which it is sterilized, and then immediately rolled up. The result is fragrant, sweet and sour and slightly crunchy pickled vegetables.
- Water – 0.85 l.
- Salt – 30 g.
- 9% vinegar – 150 ml.
- Sugar – 175 g.
- Zucchini – 1-1.5 kg.
- Allspice peas – 10 pcs.
- Carnation buds – 4 pcs.
- Black peppercorns – 10 pcs.
- Mustard grains – 2 tsp.
How to cook:
1. Prepare containers for conservation: wash the jars well and boil over steam for 5 to 7 minutes. Next, put five peas of black and allspice, one teaspoon of mustard seeds and two cloves in each jar.
2. Wash young zucchini well. Cut off their tails and cut into thin rings, approximately 0.5 – 1 centimeter thick.
3. Put chopped zucchini on top of spices in jars.
You can stack in any way convenient for you, the main thing is that the vegetables are tightly in the jars.
4. Separately, prepare the marinade by mixing dry ingredients with water and vinegar.
5. Boil the marinade for literally one or two minutes from the moment of boiling, then carefully pour them over the zucchini in jars.
6. Cover jars with Hungarian-style zucchini with iron lids and put in a saucepan to be sterilized, covering the bottom with a towel and a piece of cloth. Sterilize for 7 – 10 minutes (count the time from the moment the water boils in a saucepan).
7. Remove sterilized jars from boiling water and roll up. Be sure to wrap them in something warm, not forgetting to turn the jars over before that.
8. Cooled zucchini (jars should be completely cold) store in a cool place. Happy spins!