Delicious zucchini "chile rings" for the winter

At the height of the season of young zucchini, it’s time to think about winter and prepare zucchini “Chile Rings”. As they say: prepare a sled from the summer! So I want to share this delicious recipe for original zucchini rings. I believe that food should be not only tasty, but also beautiful. Agree: after all, before a beautiful dish, the hand itself reaches out to try. And if it is also tasty, then it is doubly pleasant to eat. Join us and let's cook them together with Very Delicious!

Ingredients:

• zucchini - 1.5-2 kilograms;
• water - 1 liter;
• salt - 30 grams (5 teaspoons without a slide);
• sugar - 100 grams (5 tablespoons with a mound);
• tomato paste - 4-5 tablespoons;
• ketchup chili - 150 grams;
• medium sized bell peppers - 4 pieces;
• garlic - 8 large cloves;
• bay leaf - 2-3 leaves;
• dill and parsley - 30 grams each;
• vinegar 9% - 4-5 tablespoons (calculated as 1 spoon per 1 liter liter can).

Delicious zucchini "Chile Rings" for the winter. Step by step recipe

1. To prepare this billet, we take young zucchini, with a thin peel, of a small size (in thickness, to fit into a jar).
2. We make ribbed sides at the zucchini: for this, in Korean carrots, we peel the skin along the vegetable. You don’t need to peel off the whole peel, just hold it in one place enough to get beautiful furrows, then we draw next and so on in a circle of zucchini. (We don’t throw away the cut strips, but put them separately in a bowl.)
3. We trim the edges of the zucchini, and cut the rest into rings, 0.7-1 centimeter thick. If you cut rings 1 cm thick, then 7 such rings will enter one half liter jar.
4. We need to cut a round center in each ring, for this you can use any improvised tool in the form of a cone.
5. Put the zucchini in a bowl and fill them with boiling water. Leave to stand for 1-2 minutes, then drain the water.
6. Peppers are peeled and cut into small cubes. Garlic is also finely chopped.
7. We prepare the chili marinade: add 5 tablespoons of sugar with a mound to the pan with water, 5 teaspoons of rock salt without a hill, tomato paste, chili ketchup.
8. Throw chopped bell pepper, garlic, bay leaf. We put the pan on the stove, bring to a boil, stirring occasionally.
9. Finely chop the dill and parsley and, as the marinade boils, we throw the greens into it. Boil for about 1 minute and remove from heat.
10. We prepare floor liter cans in advance: wash well and steam for 3-4 minutes. It is also necessary to boil the lids.
11. In each jar, pour 1 tablespoon of vinegar 9% (you can pour not a full spoon).
12. Add a little hot marinade and spread the circles of zucchini alternating with the chili marinade so that slices of pepper and greens fall between the rings. At the end, fill the marinade to the top so that the rings are completely covered.
13. We prepare a pan for sterilization: put a small towel on the bottom and pour water, about a third of the height, half a liter jar (possibly less) and bring to a boil.
14. We put jars of zucchini into a pot of boiling water. As you put the cans, the water will rise. We need boiling water not to reach the top of the cans 3-4 centimeters. If there is little water, then add to the pan.
15. We cover the jars with lids, reduce the heat so that the water does not boil too much, and sterilize for 15 minutes.
16. We take out the cans, roll up, turn over, look through them in a circle so that air does not pass into the can anywhere, cover them with a warm blanket and leave them to cool completely (about at night).

Tip: in the remaining marinade, you can add a little vinegar (about 1 tablespoon if you rolled 4 cans), boil it and use it as a sauce for various dishes. Or cut into small pieces of zucchini, toss into this sauce (it is already with vinegar), boil for 15 minutes and roll into a sterilized jar. It turns out sharp zucchini, but in a different interpretation - also interesting.

Zucchini rings are ready for the winter! They are obtained sweet and sour, with a pleasant, tasty speck. And the best part is that they are very original and beautiful. This appetizer can be placed on the holiday table without hesitation. I guarantee everyone will like it. Let's prepare thoroughly for the winter together with “Very Delicious” and make our table even tastier and more varied. Enjoy your meal!

Korean zucchini salad and zucchini medallions

But since we still have leftovers from zucchini (shavings and cut out center), I want to offer some more recipes where you can apply them. And we get waste-free production. I want to share a recipe for delicious, piquant zucchini in Korean. Unlike carrots, they are pickled very quickly - literally 30-40 minutes and can be served. And from the soft, smooth middle, you can cook fried medallions.

Ingredients:

For medallions:

cut out the middle of zucchini; salt, pepper - to taste; flour - 2-3 tablespoons; vegetable oil for frying.

For zucchini in Korean:

• squash shavings from the peel - 250-300 grams;
• young carrots - 70-100 grams;
• ground pepper - 0.25-0.30 teaspoon;
• ground coriander - 0.5 teaspoon (with a small slide);
• ground red pepper - a pinch;
• sugar - 1 teaspoon with a slide;
• salt - 0.5 teaspoon (to taste);
• garlic - 2-3 cloves;
• vinegar 9% - 1 tablespoon;
• vegetable oil - 2 tablespoons.

Korean zucchini salad and zucchini medallions. Step by step recipe

1. We prepare the medallions: salt, cut the squash centers, season with pepper, mix and leave for 10-15 minutes to let the juice flow (since the center itself is soft, it does not need to be infused for a long time). Dip the circles in flour and fry in vegetable oil, like regular zucchini.
2. Step-by-step cooking of zucchini in Korean: we rub the young carrots on a grater for carrots in Korean. We pass the garlic to the garlic or finely chopped. We combine the zucchini shavings, carrots, garlic, add all the spices: black and red ground pepper, sugar, salt, ground coriander, add vinegar (9%) and vegetable oil. Mix all the ingredients well, put in a pan or bowl and set to marinate for 30-40 minutes at room temperature.

Just like that, we found a delicious use for leftovers after preservation. Very gentle, soft squash medallions: like seeds - just have time to throw. And juicy, spicy zucchini in Korean - an overeating! This salad is what you need in the summer heat. Give it a try! Recommend! Cook with us at home deliciously, quickly and without waste!

Bon appetit together with “Very tasty”!