Surely not everyone knows that you can cook zucchini with mustard for the winter. The unexpected combination of zucchini with this spice will appeal to true lovers of trying something new. Recipes for such vegetables can be used as a regular snack without using an airtight seal, but for winter use this is a godsend.
Recipe No. 1
Zucchini marinated in winter sauce with the addition of mustard is not inferior in its originality to store-bought preserves. The preparation is not difficult, and thanks to mustard this preservation acquires a piquant flavor.
Before you start preparing the product in jars according to this recipe, you should stock up on everything you need for canning. Required purchase:
- 4 kg of milky ripeness zucchini;
- 200 g granulated sugar;
- 160 g table vinegar;
- 3 tbsp. l. ready table mustard;
- 2 tbsp. l. ground black pepper;
- 80 g kitchen salt;
- a bunch of greens (dill);
- 1 head of garlic (80 g);
- Sunflower oil - 200 g.
Canning process
If you doubt that these fruits with mustard and garlic will ultimately meet your expectations, then prepare a half portion. Wash the vegetables and cut crosswise into 3 equal parts, then chop each into bars. It is not necessary to chop finely - keep in mind that their volume will decrease during cooking.
Rinse the dill with water and chop, pour into a container with the chopped pieces and mix. Then prepare the marinade: combine vinegar, vegetable oil, salt, peppercorn powder, finely grated garlic and mustard in one pan.
After mixing, a cold marinade is obtained. Pour this mixture over the zucchini. Then the pan with them is set aside to marinate for about 3 hours. But don’t forget about them at this time: you need to stir every 20 minutes so that the marinade is better absorbed. During this time, the liquid will drain and the volume will become 1.5 times smaller.
Now I put them in sterilized 500 ml jars and sterilize them again. For cans of this size, 20 minutes is enough. After boiling, remove them from the water and preserve tightly with lids. When their contents have cooled to room temperature, the jars can be stored in the basement or closet in the room. In winter, you can uncork the appetizer and serve the savory vegetables straight to the table.
Recipe No. 2
Of the many ways to prepare pickled zucchini with mustard, this is perhaps one of the most original. Thanks to the marinade, the appetizer acquires an unexpected flavor. The dish is served with meat dishes, fish, and potatoes. Preservation according to this recipe will serve as an appetizer for a feast or fit as a salad.
This recipe uses unripe vegetables with a tender top layer. From old fruits you will have to remove the middle with seeds and peel off the coarsened peel.
Composition of components for preservation:
- young zucchini 1.5 kg (if the zucchini is old, then their weight is determined after slicing);
- 5 large cloves of garlic;
- mustard seeds - 3 tbsp. l. without slide;
- allspice - 6 - 10 pcs.;
- mustard sauce - 4 tbsp. l.;
- black peppercorns - 10 pcs.;
- 1 liter of drinking water;
- 1 tbsp. l. granulated sugar;
- 2 tbsp. spoons of table salt;
- table vinegar - 150 ml.
Step-by-step cooking recipe
Wash the zucchini and cut into lengthwise strips until they are as thick as fingers. Place zucchini in half-liter jars, placing them vertically.
The jars must first be sterilized. Don't fill it too tightly because you will need room to pour the marinade. In addition to the zucchini, you can place carrot sticks.
Add a clove of garlic, a mixture of peppers and bay leaves to each jar. The marinade is prepared in a saucepan. Pour in water according to the recipe, then add mustard sauce and its seeds, salt and sugar. Place the pan on the fire and boil. Add vinegar shortly before removing from heat.
Boiling marinade is poured into jars and covered tightly with lids. Be sure to sterilize the zucchini after this. The jars are placed in a wide metal container with hot water and boiled. To prevent glass jars from coming into contact with the hot metal of the pan, place a thick cloth on its bottom - a clean terry towel will do.
The boiling process for pickled zucchini should be 20 minutes. After this, it is necessary to hermetically seal the zucchini for the winter. The cooled jars are placed in a cabinet.
Recipe No. 3
Zucchini marinated according to this recipe is relatively cheap. They are easy to prepare. These canned zucchini are an excellent substitute for pickled gherkins, as the children say: “You’ll lick your fingers.” If you were unable to prepare cucumbers for the winter, cook zucchini with mustard.
For preparation you will need:
- young zucchini - 3 kg;
- a bunch of greens (dill and parsley);
- medium garlic head;
- 150 ml table vinegar;
- refined vegetable oil - 150 ml;
- granulated sugar - 150 g;
- salt – 80 g;
- dry mustard powder - 1 tbsp. l.;
- peppercorns - 1 tsp.
Preparation
Peel the zucchini, divide it crosswise into 2 parts and remove the seeds. Then cut into sticks along the entire length and place in a large bowl.
The marinade is prepared from vinegar, salt and sugar. Mustard powder, peppercorns, chopped herbs, vinegar are added there and grated garlic is laid out. Some people like to simply cut it on a cutting board with a knife.
Mix all marinade ingredients thoroughly and pour into zucchini. Place the container in the refrigerator, placing a plate with a small weight on top of the zucchini. It is advisable to periodically stir the contents of the pan during this time.
Wash liter jars, place pickled zucchini in them and pour juice from the container in which the pickling was carried out. If not enough juice has formed, add plain boiled drinking water.
Then the pickled zucchini with mustard goes through a sterilization process for the winter. Approximately 20 minutes should pass from the start of boiling of water in the sterilization container. It is not advisable to prepare these vegetables for the winter without sterilization. The above ingredients should make 3 liter jars of sealed vegetables.
When sterilizing, be sure to cover the bottom of the pan with a cloth so that the jars do not overheat and the glass does not burst.
You get delicious zucchini in mustard sauce for the winter - all recipes for such a snack can be adjusted to your taste.
