Cook your favorite zucchini dishes all year round with this recipe.

Zucchini traditionally considered a summer dish. After all, if you even managed to keep the vegetable until late autumn, it is likely to be tough and lose its beneficial properties. But it turns out, you can make delicious rolls with a filling from canned zucchini. This recipe will appreciate the most demanding gourmets.

For the preparation will need:

  • Young zucchini with thin skin;
  • vinegar;
  • boiling water;
  • cans of half a liter;
  • large saucepan with a net (or towel)

At 800 grams of boiling water you need 4 tablespoons of 9% vinegar. Squash for this recipe, take a thick and long - from them to turn the rolls easier. Wash them and cut off the edges. Pre-sterilize the cans. It is very convenient to do in a double boiler. Cut each zucchini into thin plates, it is convenient to make a knife for cleaning vegetables. Fold the zucchini and lay on the bottom of the jar. From above one more layer will get.

Dissolve vinegar in boiling water and fill the jars with marinade. You can immediately pour in each a tablespoon of vinegar, and then fill with boiling water to the brim. Pre-boil the lids and then cover the zucchini with them. Then the banks should be heated in a water bath. To do this, boiling water is poured into a large pot, on which a special mesh is placed (can be replaced with a towel). Banks should be in boiling water for 7-8 minutes.

After that, the cans can be rolled up. Put the preservation to cool in a warm place, previously wrapped. In winter, zucchini canned in this way can be rolled in flour, filled with Korean carrot or garlic cheese and fried. The very taste of summer!