Pickled zucchini

It is difficult to surprise our consumer with any exotic fruits. Moreover, today it is difficult to imagine, but not so long ago such a mundane squash was considered a rather amazing and unusual vegetable crop. And at present, his relative is increasingly popular - a vegetable with the original name zucchini, which means a small pumpkin.

In fact, zucchini is zucchini, only light or dark green in color, which came to our country from Italy. By the way, zucchini is often called Italian zucchini. Despite the similarity in the chemical composition between zucchini and zucchini, along with their belonging to the same family - Pumpkin, these vegetables are somewhat different.

Thus, the pulp of ordinary zucchini is more coarse and dense, while the inside of zucchini is more tender and rich in taste. In addition, zucchini can be used for food with skin, and courgette is recommended to be peeled before cooking.

It is very unusual that sometimes zucchini is consumed raw. Moreover, in storage, this vegetable is unpretentious - it can be stored for a whole year even at room temperature, and white courgette is characterized by a tendency to rot and crack after a short time.

It is worth noting that after several hours in the kitchen you can prepare zucchini for the winter. Moreover, these are not only canned, but also pickled zucchini, which are sweet, sour or insular-salty, depending on the ingredients used.

Pickled zucchini is usually harvested as soon as the fruits ripen - from July to early September. Pickled zucchini can be made in completely different ways, as well as with the addition of both necessary and preferred foods. By the way, marinade used in the process of harvesting pickled cucumbers or tomatoes is remarkably suitable for harvesting homemade pickled zucchini.

So, for the preparation of pickled zucchini, zucchini or whole vegetables (if they are very small), cut into rings (strips, cubes), as well as fresh greens, spicy herbs, garlic, spices, black peppers, are placed in a jar. All these products are poured with hot brine.

By the way, variations in additives can depend on personal preferences - some make pickled zucchini a little islander, adding hot pepper or chilli, someone likes a little sour (due to the use of more vinegar). In addition, depending on the percentage of sugar and salt, you can easily achieve brackish or sweet pickled zucchini, which will be a find in the winter season.