How to make yurcha, a winter snack made from zucchini and eggplant, with step-by-step recipes and shelf life.

Zucchini yurcha is considered one of the most delicious winter vegetable salads. There are several ways to prepare zucchini yurcha for the winter, each with its own unique ingredients and proportions. It's recommended to use pre-sterilized jars during preparation. This will help save time during preparation.

Description

Interestingly, the name of the appetizer, yurcha, has no explanation or definition. Many housewives passed down the recipe for this dish, calling it by this word or its derivatives: urcha, yurga. The preparation itself is a vegetable salad preserved for the winter. Thanks to gentle heat treatment, it retains a large number of vitamins and beneficial microelements.

Necessary ingredients

The main ingredient of this salad is zucchini. It is best to use young vegetables or zucchini, as they have small soft seeds that will not impair the taste of the snack.The salad may also include tomatoes, garlic, fresh herbs, and bell peppers.

To adjust the spiciness of the dish, it is recommended to use allspice or black pepper and vinegar. The latter also acts as a preservative.

Methods for preparing zucchini yurcha for the winter

There are numerous step-by-step recipes for this dish, each differing in the way the main and secondary ingredients are chopped and the additional ingredients used. Yurcha is best made with tomatoes, eggplant, and bell peppers.

Classic recipe

To prepare the salad according to the classic recipe you will need:

• 3 kilos of zucchini;
• 100 grams of salt;
• 0.2 kilos of fresh parsley;
• 1 kilo of tomatoes;
• 2 heads of garlic;
• 350 milliliters of sunflower oil;
• 100 milliliters of 9% vinegar;
• 1 kilo of bell pepper;
• 150 grams of granulated sugar;
• 10 allspice or black peppercorns.

Step-by-step cooking method:

1. All vegetables are washed and peeled.
2. Tomatoes are chopped using a meat grinder and transferred to a saucepan.
3. Parsley is washed, chopped, and added to the tomato puree.
4. Add salt and sugar to the mixture, then pour in oil. Season with pepper.
5. The mass is brought to a boil.
6. Meanwhile, cut the zucchini into cubes. Cut the pepper into strips.
7. Vinegar is poured into the puree, zucchini and pepper pieces are added, and garlic passed through a press is added.
8. The mixture simmers for 45 minutes over low heat.
9. The salad is placed into sterilized jars and sealed.

It is best to turn the jars upside down and wrap them in a warm cloth.

Whole fruit canning

Zucchini can also be preserved whole. However, the vegetables should be small—no more than 10 centimeters long.

Ingredients required:

• 0.5 cups of salt;
• 2 kilos of zucchini;
• 1 bunch of parsley;
• 2 liters of water;
• 5 black peppercorns;
• 4 tablespoons of 9% vinegar;
• 5 bay leaves.

How to cook:

1. The water is boiled, salted, and seasoned with vinegar.
2. Place the zucchini in the marinade and cook for 6 minutes.
3. A set of spices is placed at the bottom of sterilized glass containers.
4. The vegetables are removed from the water and placed in a jar.
5. The preparation is filled with boiling marinade and sealed.

You can substitute eggplant for the zucchini in this recipe. Soaking it in salt will remove its bitterness, turning it into a delicious appetizer.

In tomato sauce

This recipe is simplified, as it involves using ready-made tomato paste or juice instead of tomatoes.

Necessary products:

• 1 liter of tomato juice;
• 0.5 bunch of parsley;
• 2 kilos of zucchini;
• 1 head of garlic;
• 1 kilo of onions;
• 1 kilo of bell pepper;
• 0.3 kilos of carrots;
• 4 bay leaves.

Method of preparation:

1. The zucchini is cut into pieces with sides of 2 centimeters.
2. The pieces are placed in a frying pan and fried.
3. The onion is peeled and chopped.
4. The carrots are washed and grated.
5. The pepper is washed, peeled, and cut into small pieces.
6. Onions, carrots and peppers are mixed and sautéed in oil for 10 minutes.
7. Bay leaves, garlic pressed through a press, parsley, and tomato juice are added to the vegetable mixture.
8. Place one layer of zucchini in a sterilized jar and season with the resulting sauce. Place another layer of zucchini on top. Fill the jar this way, then compact the appetizer with a fork.
9. The containers are covered with lids and sterilized for 20 minutes, then sealed.

You can use green pepper instead of red bell pepper.

Eggplants stuffed with vegetables

Instead of zucchini, you can use eggplants to prepare yurcha.

For this you will need the following ingredients:

• 3 kilos of small eggplants;
• 1 bunch of dill;
• 2 large carrots;
• 2 liters of water;
• 1 liter of 6% vinegar;
• 100 grams of salt;
• 2 stalks of celery;
• 100 grams of granulated sugar;
• 2 heads of garlic;
• 1 bunch of cilantro;
• 3 sprigs of parsley;
• a small amount of spices.

Preparation:

1. The eggplants are cut in half lengthwise and the seeds are removed.
2. Vegetables are blanched in boiling water for 3 minutes.
3. The remaining vegetables are washed and cut into small pieces. The same is done with the greens.
4. The vegetable mass is mixed with pepper, salt, and spices.
5. The mass is placed into the depressions on the eggplants.
6. Vegetables are placed in jars and filled with boiling marinade made from water, sugar and vinegar.
7. The containers are sealed, turned over, and left until completely cool.

By using a large amount of vinegar, final sterilization can be omitted.

Expiry date of the workpiece

All appetizers prepared without final sterilization should be stored for no more than 6 months. You can extend the salad's shelf life by sterilizing the filled containers before canning. In this case, the salad can be consumed even after 1 year.

Storage rules

If the snack has been sterilized, it can be stored at room temperature. The prepared salad should not be exposed to direct sunlight or extreme temperatures, such as steam or radiator heat. If sterilization has not been performed, it is recommended to store the salad in the refrigerator.