Marinated zucchini with onions, peppers and physalis

Marinated zucchini for the winter in jars with onions, peppers and physalis – easy, spicy, sweet and sour vegetable appetizer-assorted. Zucchini is a neutral vegetable, it perfectly absorbs different tastes and smells, so I would call it tofu (for its properties to absorb smells) among the vegetables.

A small handful of onions and fragrant pepper, a bit of fragrant spices is all you need for cooking delicious vegetables.

Marinated zucchini with onions, peppers and physalis

This year in my garden grew the Cape gooseberries. Of a jam, however, in marinated, in my opinion, the physalis is much tastier.

My family ask that for the holidays, along with traditional pickles will be pickles the original. That was the physalis by the way, have diversified the hackneyed zucchini.

  • Cooking time: 40 minutes
  • Quantity: 2 cans 850 g
The ingredients for pickled zucchini with onions, peppers and physalis:
  • 1 kg zucchini;
  • 600 g of physalis;
  • 200 g sweet bell pepper;
  • 150 g onions;
  • 4 pod of chili.
For the marinade:
  • 10 g of salt stone;
  • 30 g of sugar;
  • cloves, black pepper, Bay leaf;
  • 30 ml of vinegar.
Method of cooking marinated zucchini with onions, peppers and Cape gooseberries for the winter.

Clean the zucchini from seed and peel. Flesh cut into large cubes. Of Mature vegetables carefully to remove residues of seed bags, as this part of the vegetable fibrous, loose and pickles would crawl.

Clean and cut the zucchini

Physalis exempt from “clothes”. Then put the berries in cold water, thoroughly wash. Cut large berries in half, pinned small, leave whole.

Prepare the berries of physalis

Sweet pepper peel from the seeds. Cut the pepper flesh into small cubes. Onions cut into small slices.

Cut sweet bell peppers and onions

In a large bowl or basin mix all the ingredients with your hands so that the vegetables are distributed evenly.

In a bowl mix all the ingredients

Banks billet for my warm water with baking soda. Then opolaskivaniem clean hot water and sterilize them over steam.

Fill a clean, dry cans vegetable mixture. In each jar add 2 small fresh Chile pod.

In clean jars put the vegetable mix, add hot peppers

Next, boil filtered or spring water, pour the vegetables so that the water completely covered, leave for 10 minutes.

Fill jars with vegetables with boiling water and insist 10 minutes

Pour water in a pan, add spices, salt and sugar, stir to completely dissolve the grains. Put the pan on the stove, boil the brine for 3 minutes.

Pour water from the jars to the pot, add the spices, salt and sugar. Boil the brine

In each jar (this recipe packagings with a capacity of 0.85 liters) pour a tablespoon of 9% vinegar.

In a jar pour a tablespoon of 9% vinegar

Then pour the boiling marinade, cover pickles boiled lids.

Sent can into a big pot filled with hot water. Do the billet at a temperature of about 85-90 degrees Celsius for 15 minutes.

Fill jars with boiling vegetables with brine and let posteritati

The water should not boil so that the vegetables remained crunchy! If the water boils, add warm water to reduce the degree.

Jars screwed tightly, turn to the top bottom and wrap it up warm. Leave to cool at room temperature.

Marinated zucchini with onions, peppers and physalis stored in a dark, dry, cool place.

Marinated zucchini with onions, peppers and physalis

By the way, the marinade you can add not only Laurel leaves, but also twigs of Laurel, they are very flavorful!

Marinated zucchini with onions, peppers and Cape gooseberries for the winter ready. Bon appetit!

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