The first zucchini summer residents and gardeners will still fry, and when they are full, they will begin to prepare supplies for the winter..
In this case, one interesting recipe for marinated zucchini with currant leaves will come in handy..
Our magazine expert Yulia Arkhipova, a cook and fourth-class baker, told us how to cook.
You will need:
How to cook
1. Cut the zucchini into rings and place in a jar (1 liter), then the currant and cherry leaves.
2. Add black and allspice, cloves. Chop dill and garlic and also add to the jar.
3. Load the zucchini and pour boiling water over it, then cover with a lid.
4. Prepare the marinade: add salt and sugar to 1 liter of boiling water, bring to a boil.
5. Drain the water from the jar and pour the marinade over the zucchini, then add 1 tsp. acetic acid.
Close the jars with lids, turn them over, leave at room temperature until they cool, and store in a dark and cool place.
Earlier we told you which mushrooms should not be used to make soup.
The first zucchini summer residents and gardeners will still fry, and when they are full, they will begin to prepare supplies for the winter..
In this case, one interesting recipe for marinated zucchini with currant leaves will come in handy..
Our magazine expert Yulia Arkhipova, a cook and fourth-class baker, told us how to cook.
You will need:
How to cook
1. Cut the zucchini into rings and place in a jar (1 liter), then the currant and cherry leaves.
2. Add black and allspice, cloves. Chop dill and garlic and also add to the jar.
3. Load the zucchini and pour boiling water over it, then cover with a lid.
4. Prepare the marinade: add salt and sugar to 1 liter of boiling water, bring to a boil.
5. Drain the water from the jar and pour the marinade over the zucchini, then add 1 tsp. acetic acid.
Close the jars with lids, turn them over, leave at room temperature until they cool, and store in a dark and cool place.
Earlier we told you which mushrooms should not be used to make soup.
The first zucchini summer residents and gardeners will still fry, and when they are full, they will begin to prepare supplies for the winter..
In this case, one interesting recipe for marinated zucchini with currant leaves will come in handy..
Our magazine expert Yulia Arkhipova, a cook and fourth-class baker, told us how to cook.
You will need:
How to cook
1. Cut the zucchini into rings and place in a jar (1 liter), then the currant and cherry leaves.
2. Add black and allspice, cloves. Chop dill and garlic and also add to the jar.
3. Load the zucchini and pour boiling water over it, then cover with a lid.
4. Prepare the marinade: add salt and sugar to 1 liter of boiling water, bring to a boil.
5. Drain the water from the jar and pour the marinade over the zucchini, then add 1 tsp. acetic acid.
Close the jars with lids, turn them over, leave at room temperature until they cool, and store in a dark and cool place.
Earlier we told you which mushrooms should not be used to make soup.
The first zucchini summer residents and gardeners will still fry, and when they are full, they will begin to prepare supplies for the winter..
In this case, one interesting recipe for marinated zucchini with currant leaves will come in handy..
Our magazine expert Yulia Arkhipova, a cook and fourth-class baker, told us how to cook.
You will need:
How to cook
1. Cut the zucchini into rings and place in a jar (1 liter), then the currant and cherry leaves.
2. Pour in black and allspice pepper, cloves. Chop dill and garlic and also put in the jar.
The first zucchini summer residents and gardeners will still fry, and when they are full, they will begin to prepare supplies for the winter..
In this case, one interesting recipe for marinated zucchini with currant leaves will come in handy..
Our magazine expert Yulia Arkhipova, a cook and fourth-class baker, told us how to cook.
You will need:
The first zucchini summer residents and gardeners will still fry, and when they are full, they will begin to prepare supplies for the winter..
In this case, one interesting recipe for marinated zucchini with currant leaves will come in handy..
Our magazine expert Yulia Arkhipova, a cook and fourth-class baker, told us how to cook.
You will need:
How to cook
1. Cut the zucchini into rings and put them in a jar (1 liter), then the currant and cherry leaves.
2. Pour in black and allspice, cloves. Chop the dill and garlic and also put them in a jar.
3.allspice – 5 pcs.
How to cook
1.Cut the zucchini into rings and place in a jar (1 liter), then currant and cherry leaves.
2. Add black and allspice, cloves. Chop dill and garlic and also add to the jar.
3. Load the zucchini and pour boiling water over it, then cover with a lid.
4. Prepare the marinade: add salt and sugar to 1 liter of boiling water, bring to a boil.
5. Drain the water from the jar and pour the marinade over the zucchini, then add 1 tsp.
2. Add black and allspice, cloves. Chop dill and garlic and also add to the jar.
3. Load the zucchini and pour boiling water over it, then cover with a lid.
4. Prepare the marinade: add salt and sugar to 1 liter of boiling water,bring to a boil.
5. Drain the water from the jar and pour the marinade over the zucchini, then add 1 tsp. acetic acid.
Close the jars with lids, turn over, leave at room temperature until cool, and removebring to a boil.
5. Drain the water from the jar and pour the marinade over the zucchini, then add 1 tsp. acetic acid.
Close the jars with lids, turn them over,bring to a boil.
5. Drain the water from the jar and pour the marinade over the zucchini, then add 1 tsp. acetic acid.bring to a boil.
5.Drain the water from the jar and pour the marinade over the zucchini.then add 1 tsp. acetic acid.
Close the jars with lids,then add 1 hour.l.acetic acid.
Closingjars with lids, turn over, leave at room temperaturetemperature until it cools down, and put it away for storage in a dark andcool place.
Earlier we told you what kind ofmushrooms can’t be used to make soup.
