Pickled zucchini with aspirin
Composition / ingredients
20
servings:
Cooking method
1. My zucchini, cut into circles. Peel the onion, cut into wide rings. Peel the garlic, cut each clove into 2-3 parts.
2. In pre-sterilized jars, put onions, garlic, zucchini, a couple of peas of pepper, parsley.
3. Boil the water, pour the zucchini, cover with lids, leave for 15-20 minutes, then drain the water, bring it to a boil again, pour the zucchini, leave again for 15-20 minutes.
4. The last time we drain the water, pour salt and sugar, let it boil for 5 minutes, pour the zucchini with brine, add one aspirin tablet per 1 liter, roll it hermetically.
5. We turn the blanks upside down, wrap them up, leave them for a day. Then we transfer the cans to a permanent storage location.
Have a pleasant tasting!
Calorie content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Aspirin - 0 kcal/100g
