Pickled courgettes

Despite the fact that the modern food industry offers the consumer just an immense assortment of various canned foods, many hostesses do not cease to amaze with their diligence and work, independently harvesting vegetables for the winter. Undoubtedly, this rather troublesome business pays off in full, because absolutely all fruit and vegetable crops, even in the form of canned food, carry a considerable part of the beneficial substances, for the lack of which our body is problematic to cope with winter cold.

After spending several hours in the kitchen, you can get sweet, sour, salty and spicy blanks that during the cold months provide the whole family with not only tasty, but also the supplies the body needs. By the way, there are a considerable number of products that do not require much effort in processing. One of these vegetables includes zucchini - cheap, quite fast to cook and unusually healthy. Except

In fact, zucchini is almost a pumpkin, but how different the shape is. In addition, unlike other representatives of Pumpkins, this vegetable has a more delicate flesh and thin skin, easily cleared of pulp. Various dishes from this fruit, including pickled courgettes, can be made very quickly, while producing surprisingly light, tender and juicy meals.

Basically, fresh squash is not stored for a long time, in connection with which culinary experts have invented many recipes for the preparation of this vegetable - salads, jam, caviar, as well as canned and pickled squash. Thanks to the mass of methods, you can easily feast on zucchini even in winter. The calorie content of pickled zucchini is about 2
1. 83 kcal.

Pickled courgettes are usually cooked immediately after the ripening of the fruits - from mid-summer to the very beginning of autumn. Pickled courgettes are harvested in various ways and with the addition of a number of both necessary and desired products. By the way, marinade, which is used in the process of harvesting cucumbers, is perfect for cooking homemade pickled courgettes.

So, in the jar you need to put vegetables or whole vegetables cut into rings (if they are miniature), fresh greens, garlic, herbs, spices, black peppers and pour hot brine all this. The use of additives depends on personal preferences - you can make pickled courgettes island (chili pepper), sour (more vinegar), salty or sweet.

For marinating courgettes, it is recommended to take young fruits - not too long and thin enough. They are distinguished by a much more delicate texture and an extremely thin skin, so after choosing the recipe you like, you just need to rinse the vegetables and start harvesting pickled courgettes.