Winter squash with mustard

Winter squash with mustard

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Ingredients for Cooking Zucchini with Mustard for the Winter

  1. Zucchini 5 kilograms
  2. Vinegar 3 cups
  3. Honey mustard 200 grams
  4. Sugar 1 cup
  5. Honey 2 tablespoons
  6. Pure water 1.5 liters
  7. Salt 1 tablespoon
  8. 1 teaspoon mustard seeds per can
  9. Allspice peas to taste
  10. Black peppercorns to taste
  • Main IngredientsSquash, Honey, Mustard


Saucepan, glass jars with lids, a kitchen towel, a ladle, a kitchen knife, cutting board.

Cooking zucchini with mustard for the winter:

Step 1: prepare the zucchini.

You can take any zucchini, the main thing is that they are fresh and not too ripe. Rather young, it is enough to rinse, walking with a brush, cut off the tips, and then cut into thin slices or small cubes. Be sure to peel more mature vegetables from skins and seeds, leaving only the flesh.
Attention: if in doubt whether you need to clean your zucchini, try scratching his skin with a fingernail, if it works, then you do not need to clean the vegetable.

Step 2: Cook the mustard marinade.

Pour water into the pan. Add granulated sugar, salt, mustard, honey and vinegar. Boil over medium heat and mix well. Cool the resulting mustard marinade to room temperature. To taste, it should turn out to be sweet and sour with a clear presence of mustard.

Step 3: pickle zucchini with mustard for the winter.

In sterilized glass jars, tightly place the squash cubes. I alternate vegetables of different colors to make the workpiece more appetizing and look brighter on the shelf.
Pour the mustard marinade into the jars, add to each serving a teaspoon of mustard seeds, as well as several peas of black and allspice.
Cover the blanks and place in a water bath to pasteurize for 20 mint. Double sterilization of cans (first empty, and then with blanks) will definitely protect them from explosion.
After pasteurization, tighten the hot jars with lids, turn them upside down and leave until cool.
Attention: I harvest zucchini with mustard in small jars, it’s much more convenient, because a smaller amount will be eaten faster, otherwise the workpiece will take up less space in the refrigerator after you open it.

Step 4: Serve the zucchini with mustard.

Zucchini with mustard is a delicious snack. They can be proudly served even on the festive table. And how great it turns out if you add them to your regular lunch or dinner! Words can not describe! Here you need to try it yourself. What, I hope, you will do soon.
Enjoy your meal!

Recipe Tips:

- From this amount of ingredients, about 20 half-liter cans are obtained.

- If you did not find honey mustard, take the usual one, it will also be very tasty.

- The first sample of zucchini with mustard can be removed after 1 - 1.5 weeks.


  1. Jennis

    I think this is a great idea. I agree with you.

  2. Sumernor

    Nothing serious, I think.

  3. Iov

    What words...

  4. Lorne

    Probably is absent

  5. Naughton

    the Infinite discussion :)

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