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YOU CAN ALSO READ THE RECIPE ON THE BLOG: www.serpica.net/2021/09/tikvic...
HERE IS A WRITTEN RECIPE
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Ingredients and preparation (for two 1kg jars)
- 2 kg. zucchini
- 1 head of garlic
- half a bunch of primrose leaves
- about 80 ml. oils (olive or sunflower)
- 1.5 teaspoons of salt
- 1 tablespoon apple cider vinegar (less alcohol)
- a little (about 100 gr.) chopped red pepper (hot or sweet)
- hot water just to refill the jar
- two jars
- two lids
- a pot or a deeper pot
- cloth
- water
Wash the zucchini, if they are saris, peel them and remove the seeds. Young people should not be stripped.
Cut into thin leaves, I use a grater for cabbage or a vegetable peeler.
It is better to grate the cabbage because that way you get equal and slightly thicker pieces that will not fall apart during stewing. I combined.
Heat a frying pan, add two tablespoons of oil, a little salted zucchini (do not use all the salt listed) and slightly drained.
I grill a larger amount of zucchini at once so it’s faster for me. Watch in the video.
In a bowl, mix grilled zucchini, chopped garlic and parsley, vinegar, salt and two tablespoons of oil.
I used the rest of the oil for grilling, it was from three rounds, each round five minutes of grilling.
Put the prepared salad-side dish in jars, pour hot water and close it well with a suitable lid. Put the jar in a pot with a cloth on the bottom, pour water a little under the lid and cook for about 30 minutes. Remove the hot jars from the sherpa and turn them upside down, tighten the lids a little more beforehand.
Allow to cool completely, turn normally and store in a cool, dark place. Pleasant!