Как консервировать кабачки

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Как консервировать кабачкиСуществует два основных способа консервирования кабачков: со стерилизацией и без. Первый способ немного сложнее и занимает больше времени, но готовый продукт может храниться более длительное время.

Рецепт консервирования со стерилизацией

Данный рецептик рассчитан на 8 литровых баночек. Кабачки желательно покупать молодые. Они получаются хрустящими и очень вкусными.

Ингредиенты:

  • кабачки — 5 килограммов;
  • чеснок, лавровый лист, укроп, листья хрена, черный перец (горошек).

Для приготовления маринада потребуется:

  • 300 граммов столового уксуса;
  • 3,5 литра воды;
  • 150 граммов сахара;
  • 125 граммов соли.

Кабачки в баночкеЛитровые банки необходимо тщательным образом вымыть. Учитывая то, что кабачки будут заливаться уж готовым рассолом — емкость для консервирования можно использовать любую. Но многолетний опыт показал, что консервировать кабачки на зиму удобнее всего именно литровые баночки.

Для приготовления рассола нужно поставить четырехлитровую кастрюлю на огонь и залить в нее 3,5 литра воды. Далее добавить сахар и соль по рецепту.

Пока вода закипает, можно заняться подготовкой зелени. Чеснок очистить и разделить на дольки, листья хрена порезать на небольшие полоски. На дно каждой баночки уложить по веточке укропа, лавровому листику, добавить 2-4 зубчика чеснока, 6-8 горошин черного перчика и обязательно листик хрена. При желании можно положить петрушку, острый либо душистый перец или листочки черной смородины.

Обычно к этому времени вода уже закипает. В кипящую воду нужно осторожно вылить 300 граммов столового уксуса, перемешать и накрыть крышкой.

Кабачки нужно помыть и порезать на дольки. Размер долек совершенно неважен. Кто-то режет тонкими, кто-то толстыми дольками, можно порезать даже на четыре части. Тут уже все зависит от вашего вкуса. Порезанные кабачки следует хорошо утрамбовать в банки, доверху залить рассолом и накрыть крышками.

Последний этап консервирования кабачков — стерилизация. Для этого необходимо взять самую большую кастрюлю, устелить ее дно тканью (можно использовать обычные тряпки или полотенце), выставить банки и залить теплой водой. Уровень воды кастрюле должен быть на два сантиметра ниже горлышка банок. Поставить на огонь и продержать в кипящей воде 10 минут.

После успешной стерилизации баночки с кабачками можно закрывать. Для проверки герметичности консервацию желательно перевернуть вверх дном, а затем укутать полотенцем и дождаться полного остывания.

Рецепт консервирования без стерилизации

Консервировать кабачки без стерилизации можно совершенно так же, как и в рецепте со стерилизацией, до момента заливания рассола. Разница заключается в том, что вместо рассола кабачки сначала нужно залить обычным кипятком и дать им постоять 7-10 минут. Потом воду необходимо слить и добавить в каждую литровую банку по 2 чайные ложечки сахара, 1 чайной ложке соли и 2 столовые ложки уксуса, снова залить кипятком и закрыть. Как и в первом варианте банки следует установить дном вверх, накрыть полотенцем и выдержать в таком положении, пока они полностью не остынут.

А поскольку лучше один раз увидеть, чем сотню раз прочитать, предлагаем вашему вниманию видео-рецепт консервирования:

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