An interesting, tasty and colorful dish will be fresh zucchini with the popular Georgian sauce satsebeli, and it can be eaten either fresh or stored for the winter. With this method of preparation, the familiar, but beloved, taste of zucchini acquires a special exclusivity, piquancy, becomes richer and more intense. And the aroma and pleasant crunch will not leave anyone indifferent.
Features of preserving zucchini with satsebeli sauce for the winter
One of the main features when canning zucchini is that the vegetables are not previously subjected to heat treatment, but are already sterilized in the oven, previously placed in jars. Moreover, the onions with zucchini and the marinade are prepared separately, and only then everything is mixed. The recipe calls for the use of both young and overripe zucchini.
Required Ingredients
They use fresh onions, dill and zucchini, as well as store-bought satsebeli sauce in original packaging.
If it is not possible to purchase a high-quality or original sauce, it can be prepared using tomato paste diluted with warm water. Coriander, parsley, basil, bell pepper twisted in a meat grinder, sugar and garlic are added to it. They are also seasoned with black and red pepper, depending on taste preferences.
How to choose products?
Zucchini should be elastic, strong, not rotten or spoiled. Ideally, young, juicy fruits with not yet roughened skin and unformed hard seeds are suitable for the recipe. But, of course, you can also use older, ripened zucchini. The onion must also be fresh, firm, not rotten or spoiled.
Preparing containers
Before using for seaming, jars must be cleaned of fungi and bacteria that may be on their surface. First, they are washed well and then sterilized by placing them over a boiling pan for several minutes. Many housewives use a microwave or stove oven to sterilize containers.
Cooking process
Cooking zucchini with satsebeli sauce is not difficult; the main thing is to add the ingredients in the quantities required by the recipe. And, of course, consistently perform all the necessary actions.
Compound:
- zucchini – 3 kilograms;
- onions – 6 pieces (500 grams).
Ingredients for marinade:
- satsebeli sauce – 400 grams;
- table vinegar (9%) – 200 milliliters;
- sugar – 250 grams;
- sunflower oil – 250 milliliters;
- salt – 1 tablespoon;
- black pepper – 1 teaspoon;
- red pepper – 1/3 teaspoon;
- dill – 1 bunch;
- water – 1 liter (if necessary).
Preparation: First, finely chop the onion and cut the zucchini into slices. Afterwards, all the ingredients of the marinade are mixed in a separate container, and then poured into a bowl with vegetables. Mix everything well and leave to infuse for 10-12 hours at room temperature. This is done so that the zucchini releases juice.
Young fruits are excellent; When using overripe zucchini, which does not produce juice well, add water to the bowl. Afterwards, the contents of the bowl are evenly distributed among the jars and filled with the remaining juice. Now the blanks are placed in the oven and sterilized there for 40-50 minutes.
Then the jars are rolled up and wrapped in a blanket or blanket until they cool. If it is not possible to use satsebeli sauce, it is replaced with Krasnodar sauce or simply tomato paste. It will be delicious, but it is better to stick to the original recipe.
Storage of workpieces
Store the seaming in a dry and cool, preferably dark place. At temperatures up to +10 C degrees, zucchini can be stored for up to 2 years. Basements and cellars are used for this. At room temperature (in the pantry) they can be stored for up to a year without losing their taste.
