Marinated zucchini with red currants and peppers with gooseberries
Pickled peppers with gooseberries and zucchini with red currants are not only a tasty and savory snack, but also a good side dish for meat dishes.
Ingredients
- 1 kg zucchini or zucchini
- 400 g redcurrant
- 1 kg of peppers
- 800 g gooseberries
- 1 liter of water
- salt
- light fruit or wine vinegar - 50 ml
- 100 g sugar
Cooking
Step 1
Wash the jars thoroughly, pour over with boiling water and turn the neck down on dry, clean towels.
Step 2
Wash the zucchini or zucchini, cut off the ends, cut into circles 2.5–3 cm thick. Using a vegetable peeler, cut vertically narrow strips of skin from the circles at regular intervals. For this operation, you can use an ordinary small kitchen knife.
Step 3
Sort currant sprigs, remove damaged berries, wash. It is not necessary to remove the berries from the branches. Put zucchini mugs in a jar, alternating them with red currants.
Step 4
Wash peppers thoroughly. Sort the gooseberries, cut off the stalks and inflorescences, wash. Put peppers in a jar, pour gooseberries. Shake the jar a little so that the gooseberries evenly fill the voids between the peppers.
Step 5
Prepare the marinade - boil water, add salt, vinegar and sugar; bring to a boil and immediately remove from heat.
Step 6
Pour hot marinade into jars. Close jars with lids. Allow to cool to room temperature, then store in a cool place.