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PRODUCTS
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1. Zucchini - 1 kg 2. Carrots - 300 grams 3. Garlic - 10 cloves 4. Dill - 1 bunch 5. Lemon - 3 pcs 6. Sunflower oil - 10 tablespoons 7. Salt - 1 tablespoon 8. Sugar - 4 tablespoons |
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METHOD OF PREPARATION
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The zucchini, carrots, garlic and dill are cut in large pieces, sprinkled with salt, sugar, oil and the juice from the three lemons. Everything is well mixed and allowed to stand for 2 hours, then boil for 1-2 minutes and remove from the heat. After cooling, the vegetables are drained from the marinade and served. This salad can be preserved as a pickle. For this purpose, before boiling, the vegetables are put in jars, poured with the marinade obtained and sterilized for 5 minutes. When canning lemon juice to be replaced with vinegar. |
