Summer residents and gardeners will still fry the first zucchini, and when they are full, they will begin to prepare supplies for the winter.
In this case, one interesting recipe for marinated zucchini with currant leaves will come in handy.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to cook.
You will need:
- zucchini - 1-2 pcs.;
- black peppercorns - 5 pcs.;
- allspice - 5 pcs.;
- cloves - 3 pcs.;
- dill - 1 bunch;
- garlic - 2 cloves;
- currant leaves - 2 pcs.;
- cherry leaves - 2 pcs.;
- acetic acid (70%) - 1 tsp;
- salt - 1 tbsp;
- sugar - 2 tbsp;
- water - 1 l.
How to cook
1. Cut the zucchini into rings and place in a jar (1 liter), then the currant and cherry leaves.
2. Add black and allspice pepper, cloves. Chop dill and garlic and also put them in the jar.
3. Load the zucchini and pour boiling water over it, then cover with a lid.
4. Prepare the marinade: add salt and sugar to 1 liter of boiling water and bring to a boil.
5. Drain the water from the jar and pour the marinade over the zucchini, then add 1 teaspoon of acetic acid.
We close the jars with lids, turn them over, leave them at room temperature until they cool, and put them away for storage in a dark and cool place.
Earlier we told you which mushrooms you shouldn’t use to make soup .
Expert: Julia Arkhipova
