Pickled zucchini for the winter - a special recipe: zucchini with beets.
Marinated zucchini with beets, or more precisely, beet juice, prepared according to this special recipe, are distinguished by their unique original taste and beautiful appearance. The juice of red beets gives them a beautiful color, and thanks to the spices specified in the recipe, the zucchini preparation acquires an amazing aroma.
How to pickle zucchini quickly, tasty and beautiful.
For this original preparation, you need to take only young zucchini, which does not contain large seeds. Overripe large vegetables are not suitable.
Remove the skin from young zucchini. Then cut them into small slices and put them in jars. The slices can be of any shape and size.
After this, we begin to prepare the filling - marinade, for which you will need 500 g of red beet juice, 1 tablespoon (30 g) of salt, and on the tip of a knife citric acid (3 g) and ascorbic acid (2 g). For spices you need to take 2 tablespoons of coriander seeds.
Place all the ingredients listed for pouring into a container and boil.
Then, pour hot pouring over the prepared zucchini and leave them in the pouring for 3-5 minutes.
Then, drain the marinade and boil it again, then pour in the zucchini again for 3-5 minutes.
We repeat the procedure again and immediately roll up the zucchini.
We turn the jars over and wrap them. When the jars have cooled completely, they are taken out into the cold for storage.
Marinated zucchini with beets have a unique taste and can be used as an original snack. Or they can be used as ingredients for preparing more complex dishes, in particular salads and side dishes.
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