Last year I closed 4 jars for sample – this is VERY tasty This year I will close 4 times more

Last year I closed 4 jars for sample – this is VERY tasty This year I will close 4 times more

Wonderful recipe. Original and very simple in execution. When the crop fails mushrooms or there is no opportunity to go into the woods – you can surprise guests with such a snack. I assure you, if you do not disclose the secret, few will understand that they do NOT eat milk mushrooms.

Ingredients:

3 kg zucchini (peeled)
2 tbsp. l salt
1 tbsp. black pepper
6 tbsp. Sahara
1 tbsp. sunflower oil
bunch of parsley
bunch of dill
1 tbsp. 9% vinegar
1 or 2 tbsp. squeezed garlic (to your taste)

Cooking:

It is desirable to take zucchini not dairy, but rather mature, so that the flesh is firm. If there is pulp, it is better to remove and use for another dish. We take only the hard parts of the zucchini. Cut into slices 1 cm thick (see these slices look a bit like sliced ​​mushrooms).
Mix them with all the above ingredients and leave to infuse for 3 hours.

After 3 hours, decompose the mass into sterilized jars.
Banks pasteurized in hot water at the rate of half a liter jar – 5 minutes.
Roll up
Allow to cool upside down. Do not wrap.


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