Assorted marinated zucchini tomatoes

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to pickle assorted zucchini tomatoes for the winter? Prepare all the products indicated in the recipe. Tomatoes come in different varieties. I prefer small tomatoes with thick skin. Use young zucchini. It has a thin, delicate peel and no seeds. You will learn all the intricacies of preparing winter preparations by reading the article at the end of this recipe.

2. STEP 2

   

   Peel the garlic. The number of cloves can be reduced or increased to suit your taste. Cut off the place where the stalk attaches to the zucchini. Rinse vegetables and herbs in water. Cut the zucchini into slices up to 1 cm thick.

3. STEP 3

   

   Wash the three-liter jar thoroughly and sterilize it in a water bath. Fill the lid with boiling water and leave for 5-10 minutes. You will learn other methods of sterilization by reading the article below the steps. Place currant leaves, a couple of dill umbrellas and garlic at the bottom of the jar. If desired, add a few peas of black or allspice. You can also use bay leaves, cloves, etc.

4. STEP 4

   

   Place tomatoes and zucchini slices in the jar one by one.

5. STEP 5

   

   Lay it out tightly to the top, as in the photo.

6. STEP 6

   

   Pour boiling water over the vegetables up to the neck.

7. STEP 7

   

   Cover with a lid and leave for 20-30 minutes.

8. STEP 8

   

   Add salt and sugar to the pan.

9. STEP 9

   

   Carefully drain the water from the jar into a saucepan and place on the stove. Bring everything to a boil over high heat and leave for a minute or two. Add vinegar, stir and immediately pour the resulting brine into the jar with vegetables.

10. STEP 10

    

    Close the jars with assorted vegetables with a lid using a special key and turn the top upside down. Wrap the container in a warm blanket and leave until completely cool. Next, put the workpiece in a cool, dark place for long-term storage.

Comments on the recipe

tatyanochka2022

26.12.2023

4.8

The tomatoes began to sing, so I decided to make assorted vegetables with them according to the recipe for assorted tomatoes and pickled zucchini for the winter. I took very small zucchini, the size of a cucumber. I put some zucchini whole in the jar, some I cut into slices. When wrapping the assortment, I followed the recipe, only instead of vinegar I added 70% acetic acid - less than a teaspoon per 2 liter jar. Sugar took 2.5 tbsp. l., salt - less than a tablespoon. Along with the vegetables, I put currant leaves, dill and garlic in a jar. I added a third of a small pod of dry hot red pepper. I rolled up the jar and left it warm overnight under a blanket. I really want to try the tomatoes, and especially the zucchini, which I put whole in the jar, and pickle them in this way in the future. Thanks a lot!