Miracle of miracles – these marinated
crispy zucchini! Just measure – spiciness, sweetness, salt … a Great snack on
festive and everyday table. You can also use zucchini for salads,
in the first and second courses. The consumption of 2 cans of 1 L.
- Zucchini 1500 g
- Chili 6 cm
- Pepper 4 PCs (red)
- Garlic 6 cloves
- Dill 2 umbrella
- Water 1000 ml
- Salt-coarse 3 tsp
- Sugar 2/3 glass
- Vinegar 9% 140 ml
- Bay leaf 4 PCs
- Black pepper sweet peas 8 PCs
How do we prepare zucchini spicy peppers? Wash the zucchini, cut the damage of the skin and cut into slices. The thickness of the slice – 8 – 10 mm.
Bell peppers and chili wash cut. Bulgarian cut into large pieces, chili pepper too. Garlic just cleaned.
Water for the marinade in a saucepan. Throw it the Bay leaf, peppercorns allspice, sugar and salt. Put the saucepan on the fire.
Sterilize jars and lids. When the marinade comes to a boil, drop into it the umbrellas of dill, garlic, chili pepper and throw on the bottom of the sterilized jars.
Slices of zucchini and slices of bell pepper spread in a boiling marinade. When they boil it together with the marinade, cook under a lid for 10 – 12 minutes. At the end of cooking add vinegar.
When it comes back to a boil, put the boiling mixture into the jars and pour the marinade under the neck. Immediately tighten the lids, turn it over and insulate it with something.
After complete cooling set in its normal position, at the bottom, to a place for storage until winter. Wonderful mood, wonderful pieces and Bon appetit!