Every housewife will need recipes for cooking zucchini in Ukrainian for the winter; the preparations will serve as an addition to a side dish, meat, or as an independent snack. Pre-prepare containers and select quality products. The cooking process involves a number of features that you should familiarize yourself with in advance.
Features of preparing zucchini in Ukrainian
In order for the canned food to turn out tasty and the process of its preparation to be successful, you must choose the right products. It is important to sterilize containers in advance. If you strictly follow the recipe, you will be able to make high-quality preparations for the winter even with inexperienced cooks; it is only important to follow the proportions. The amount of seasonings and hot additives can be varied depending on the desired spiciness of the dish. If you want to get tender zucchini, spices are added to a minimum, and the same goes for greens.
Recipe Ingredients Required
Preparing zucchini in Ukrainian for the winter involves the use of the following products:
- zucchini – 4 kg;
- carrots – 4 pieces;
- garlic heads – 1.5 cups;
- tomato paste – 0.5 liters;
- vinegar 9% - 1 glass;
- sunflower oil – 1 cup;
- salt, sugar - 2 tbsp.
It will take about 1 hour to prepare zucchini in Ukrainian. There will be 6 cans in total.
Product selection rules
Experienced chefs recommend choosing young zucchini, with delicate, soft skin and unformed “milk” seeds. The fruits must be whole, without signs of damage or rot. It is advisable to choose medium-sized zucchini that is slightly underripe. Take fresh spices, they are richer in taste.
Preparing containers
The jars are washed with soda and doused with boiling water. Sterilization is carried out using convenient methods.
- Using the oven. Place containers in a cold oven on a wire rack, upside down. Place metal lids nearby. Set the “convection” mode with blowing, or “top-bottom” heat, the temperature should be 140-150 degrees. Containers with a volume of 2-3 liters, disinfect for 20 minutes, liter containers - 15 minutes. Remove containers using gloves and place on a towel to cool.
- Microwave sterilization.Place the containers compactly, you can put them on their sides, and turn on the oven with a power of 700-800 W. Sterilize liter jars for 3 minutes, 3 liter jars for 5 minutes. Metal lids cannot be disinfected in a microwave oven.
- Disinfection in a pan of water. Cover the bottom of the container with a towel, or pour cold liquid. The jars must be completely covered with water. Place the pan on the fire, wait about 15 minutes after boiling. In the same container you can boil the lids at the same time.
Iron the towel on which the jars will be placed on both sides.
How to cook fried zucchini in Ukrainian for the winter?
The stalks with the remains of the inflorescences from the zucchini must be removed. The washed vegetables are cut into half rings, 1 cm wide. Sprinkle them with sugar, salt, vinegar and sunflower oil, leave for half an hour. Grate the carrots, press the garlic, or chop finely. In 30 minutes, the zucchini will give juice. Add tomato paste, garlic, carrots to them, simmer for half an hour after boiling over low heat. During cooking, you can adjust the amount of salt and vinegar at your discretion. Additionally add allspice. Place vegetables in hot jars, roll up with sterilized lids, and cover with a blanket until they cool completely.
Further storage of canned products
Ukrainian-style canned zucchini is stored in the basement, cellar, or pantry. The room should not be illuminated by sunlight, and dampness is not welcome. Otherwise, mold may appear and the product may deteriorate. The shelf life of the blanks is about 1 year. It is advisable to make them at the end of summer, then the zucchini will be eaten by the new season.
