Many people are well aware of the recipe for zucchini caviar, but there is not only a less labor-intensive, but also a healthier way to prepare zucchini for the winter - in vegetable oil. With a minimum investment of time and products, you get a tasty dish with maximum preserved nutrients. The secret of the preparation is the correct choice of components, adherence to the preparation steps and recipe.
Features of harvesting zucchini for the winter
Cooking according to this recipe is distinguished not only by its simplicity, but also by the fact that as a result, more vitamins remain in the product, since it is subjected to more gentle heat treatment and is practically cooked in its own juice.
List of products for the recipe
The basic recipe includes:
- young zucchini;
- onion;
- garlic;
- any greens - dill, parsley, celery;
- pepper and salt;
- vegetable oil;
- 9% vinegar.
The proportions can be as follows: for 1 kg of zucchini, 50 ml of vinegar and vegetable oil, 2-3 onions and a head of garlic.
It is better to take coarsely ground rock salt and not use iodized salt.
The composition can be significantly expanded by using sugar and different spices. And also by adding other vegetables, for example, tomatoes, sweet peppers, carrots. Additional components should be taken in small quantities so that they do not interrupt the taste of the zucchini, but only give the appetizer a new flavor.
How to select and prepare ingredients
To prepare zucchini in oil, it is best to use young fruits in which full-fledged seeds have not yet formed and the skin remains tender. Before cooking, simply rinse them thoroughly in cold water.
Use a knife to remove thick skin from large fruits and select ripened seeds.
Preparation rules:
- Young zucchini, cut into circles or cubes, will look like mushrooms, and if you add half or a whole clove to the filling, then they will taste like mushrooms.
- If you cut the zucchini crosswise into 2-3 parts, and then cut each “stump” lengthwise into thin slices, you will get an original “mother-in-law’s tongue” snack.For spiciness, it is recommended to add several pods of hot pepper, seeded and cut into small rings.
- If you grate the zucchini on a Korean carrot grater and add grated carrots to them, the appetizer will look like sauerkraut.
Thus, even the shape of the cut can add variety to this simple dish.
Rules for preparing containers
The vegetable mixture and filling prepared for canning are sterilized directly in glass jars, in which the preparations will be stored throughout the winter. Therefore, there is no need to subject the jars to separate sterilization. Before starting cooking, wash them thoroughly until shiny using simple baking soda, and rinse well after that.
How to cook zucchini in oil sauce at home
The process of preparing the snack is quite simple.
Cooking steps:
- Grind the zucchini in any of 3 ways.
- Cut the onion into thin half rings or small cubes.
- Cut the garlic cloves into thin slices. It is better not to use a garlic squeezer or grater, otherwise the zucchini will not be as crispy and aromatic.
- Chop the greens.
- Place all prepared ingredients in a large bowl, add salt and pepper, pour in vegetable oil and vinegar, mix well and leave to marinate for 5-6 hours until they release the juice.
- Divide the vegetable mixture with marinade evenly among the jars.
- Jars filled with salad should be sterilized for 40-50 minutes, depending on the volume. Immerse them in boiling water up to their shoulders and cover with metal lids. To prevent the jars from slipping and bursting, line the bottom of the pan with a towel folded several times.
After sterilization, roll up the jars with metal lids, turn them upside down to avoid depressurization, cover with a blanket, and leave for several hours until they cool completely.
How and how long can you store
Jars of zucchini in oil are perfectly preserved for 1-2 years in a cool, dark place.