Young zucchini canned in syrup
Composition / ingredients
12
servings:
Step-by-step cooking
Step 1:
At the bottom of the jar, put a clove of garlic, a little onion, cut into rings, carrots, cut into rings and sprigs of dill, 2 tablespoons of vegetable oil.
Step 2:
Peel the zucchini, cut it lengthwise and put it in liter jars. Pour the boiled syrup. SYRUP: 2 liters of water- Sugar- 1.5 tbsp. Vinegar - 1st Salt - 3 tablespoons. Sterilize for 15 minutes.
It turns out 7 liter jars. Very tasty, crispy and sweet.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Young zucchini - 24 kcal/100g
