Marinated zucchini with cucumbers and aspirin - a delicious assortment for the winter

To ensure that the preserved food does not explode during storage, and that the pickled vegetables are tasty and crispy when opening the jars, you just need to follow a number of important rules. A recipe with step-by-step photos will help you follow the technology.

Let's start in order. First, let's prepare the products that will be needed for preservation. We need:

• sugar;
• salt;
• apple cider vinegar;
• cucumbers;
• zucchini;
• onion;
• dill umbrellas;
• acetyl acid;
• jar with lid.

How to pickle cucumbers and zucchini for the winter with aspirin

When starting to can assorted vegetables, the first thing you need to do is prepare all the ingredients. First, wash the cucumbers and leave them to dry. Wash the zucchini and cut into circles as in the photo.

Let's boil the water. We sterilize jars and place cucumbers, zucchini, onions and dill. Pour boiling water over the vegetables up to the top of the jar. Pour 1 tablespoon of apple cider vinegar, 2 tablespoons of sugar, 1 tablet of acetyl acid and 1 tablespoon of salt into each 3-liter jar.

You can use regular vinegar, but apple cider vinegar is healthier.

I note that if you like pickled vegetables with a salty taste, then change the ratio of salt and sugar. Add 2 tablespoons of salt and 1 sugar.

Now we will sterilize workpiece To do this, simply place the pan on the stove, put a thick cloth on the bottom, put a jar of cucumbers on it and pour water into the pan. Cook for about 20 minutes until the cucumbers turn yellow. If there are green areas, cook until they change color. We remove the jar from the assortment and roll it up. Turn over, cover with a blanket and leave until cool.

This heat treatment of the workpiece ensures that the zucchini marinated with cucumbers will not explode. This recipe makes the pickled vegetables sweet and crunchy. Bon appetit.