Instructions

Tender zucchini with Satsebeli sauce for the winter


You won’t surprise anyone with the classic recipes for preserving zucchini for a long time, but if you add the exquisite Satsebeli sauce to the composition, such a dish will acquire a new taste and amazing aroma.

Easy canning of zucchini

You will need:

  • zucchini - about three kg;
  • onions - 500 g;
  • Satsebeli - 400 g;
  • vinegar - 1 incomplete glass;
  • sugar - two-thirds of a glass;
  • vegetable oil - 150 ml;
  • salt - 2 tsp;
  • ground pepper - 2 tsp;
  • dill.

Stages of cooking:

  1. Onions and zucchini are sliced ​​and laid out in a deep bowl.
  2. All the necessary ingredients are added, intensively mixed.
  3. The resulting mixture is infused for 12 hours, so that the zucchini let the juice well.
  4. Zucchini are laid out in banks.
  5. Filled jars are placed in a heated oven and sterilized for about an hour.
  6. Banks are rolled up and wrapped in a blanket.

If young vegetables were chosen for canning, they will give enough juice. In case of using overripe, it is necessary to add a little water.

Instead of "Satsebeli" sauce, you can use the usual "Krasnodar", the taste will be slightly different, but it also turns out delicious.

Before preservation, the jars must be held for a couple of minutes over boiling water so that they are well infused with steam. This will prevent mold and other undesirable effects.

Caviar with Satsebeli sauce

Despite the unusual ingredient - Satsebeli sauce, the taste of caviar prepared according to this recipe is very similar to the store one.

You will need:

  • 6 kg of squash;
  • 0.5 kg of onions;
  • half a glass of vegetable oil;
  • 500 g Satsebeli sauce;
  • 500 ml of tomato paste;
  • 500 g mayonnaise;
  • 4 tbsp. l without a hill of salt;
  • 1 tbsp. l sugar with a hill;
  • 1 PC. chili peppers.

Stages of cooking:

  1. Zucchini peeled, large seeds are removed.
  2. Onion is cut in half rings.
  3. Vegetables are minced using a meat grinder.
  4. The resulting mass is laid out in a deep container and put on fire. It is brought to a boil and languished for about three hours.
  5. After evaporation of almost all the water, vegetable oil, spices and mayonnaise are added. Tomato paste and Satsebeli are added. All ingredients are mixed.
  6. Stew caviar for about an hour, stirring occasionally.
  7. Banks are washed, sterilized and dried.
  8. Caviar is laid out on the banks and rolled up.
  9. When the banks cool, they are placed in a dark and fairly cool place.

For cooking, it will be more correct to use young, still immature zucchini. They are more juicy and tender. Old and large ones will not be able to boil perfectly, become a homogeneous mass, characteristic of squash caviar.

Preserved squash salad

You will need:

  • about 5 kg of squash;
  • an incomplete glass of sugar;
  • 5 tbsp. l salts;
  • 500 g Satsebeli sauce;
  • a glass of vegetable oil;
  • incomplete glass of vinegar;
  • 15-20 cloves of garlic.

Stages of cooking:

  1. Zucchini are washed and cut into small cubes.
  2. Spread in a deep container.
  3. Salt, sugar are added, vinegar and oil are poured.
  4. Zucchini is poured with sauce, thoroughly mixed and always allowed to infuse for a quarter of an hour to form juice.
  5. The resulting mixture is put on a small fire and slowly brought to a boil, simmer for about an hour.
  6. Garlic is added a couple of minutes before being cooked and added if necessary.
  7. Banks and lids are sterilized.
  8. Ready salad is laid out in banks and rolled up.
  9. Banks turn over, cover and leave to cool completely.

In preparation for the preservation of zucchini must be properly processed. Zucchini are thoroughly washed and dried with paper towels. Only then can they be cut.

If the zucchini is fleshy, then when slicing, be sure to douse them with cool boiling water and peel them. The core should also be removed. The presence of large seeds will certainly spoil the dish.

Grilled Canned Zucchini

You will need:

  • about 3 kg of squash;
  • a pound of carrots;
  • 900 g of chopped tomatoes;
  • 1 cup vinegar;
  • an incomplete glass of sugar;
  • half a liter of Satsebeli sauce;
  • 2 incomplete Art. l salts;
  • about a glass of sunflower oil;
  • 20 cloves of garlic;
  • ground pepper to taste.

Stages of cooking:

  1. Zucchini is cut into thin enough rings and grilled on both sides.
  2. Rub carrots with a grater for Korean carrots.
  3. Garlic is minced using garlic presses.
  4. All ingredients (with the exception of zucchini) are put in a deep container and put on fire. Boil for about half an hour.
  5. Add zucchini and cook another quarter of an hour.
  6. Banks and lids are sterilized.
  7. Zucchini is laid out in prepared jars and rolled up.

Wrapping cans is not necessary, but to be sure, you can also use a blanket.

Serving such zucchini is recommended not earlier than two months after seaming. During this time, zucchini infuse, completely absorb all the aromas and tastes. It is after this time that the dish is fully revealed.

Satsebeli sauce can be replaced with soy. It is in perfect harmony with vegetables, especially with zucchini.

Marinated zucchini

You will need:

  • about 4 kg of squash;
  • half a liter of Satsebeli sauce;
  • 3 incomplete art. l salts;
  • 450 ml of vegetable oil;
  • ground pepper to taste;
  • 25 cloves of garlic.

Stages of cooking:

  1. Zucchini are washed, cut in half rings and salted.
  2. Within half an hour, zucchini infuse and give juice.
  3. The resulting juice is drained.
  4. The sauce is mixed with sugar, butter, pepper, garlic and vinegar, put on fire.
  5. The resulting mixture is slowly brought to a boiling state, zucchini is added.
  6. Zucchini is boiled for about half an hour and laid out in sterilized jars.
  7. Banks are rolled up and left to cool.

When pickling, you can add horseradish root. With it, the zucchini will acquire a piquant piquancy and a refined aroma. But with garlic and herbs should be careful. Having gone too far with them, you can ruin the dish, since the taste of zucchini will not be felt at all. It absorbs dominant aromas.

Preservation of zucchini with sauce or ketchup

To zucchini, despite the heat treatment, remained juicy and crispy, they should be poured with cold water before cooking and allowed to stand for a couple of hours. In this, they are very similar to cucumbers, they also absorb moisture well. Such a trick will allow zucchini not to lose their properties even after prolonged boiling.

These recipes will certainly please. Despite the simplicity of preparation and the low cost of all ingredients, such dishes are not only tasty, but also healthy. They go well with meat and any side dishes.