Pickled young zucchini is one way vegetable preparations for the winter. This product is popular among housewives due to its ease of preparation. gourmet snack and availability of raw materials. Having spent a little time, you get a natural fortified product. To work you will need young zucchini, a full set of herbs and spices to taste and plain salt coarse grind.
Zucchini is one of the most popular vegetables among domestic gardeners. Versatile ingredient when preparing many vegetable dishes or snacks, but they are no less in demand for winter preparations. Eating zucchini allows you to remove from the body harmful substances, excess moisture, lower blood cholesterol levels. Used in compiling dietary nutrition, allows you to quickly get enough, speeds up the digestive processes.
Pickled vegetables are not suitable for people with gastrointestinal problems, so it is recommended to prepare pickled or salted canned food for the winter. These recipes do not use the addition of vinegar.
Selection and preparation of main ingredients
For canning, it is necessary to choose young vegetables with tender pulp and the absence of a large layer of seeds.
Each zucchini is thoroughly washed, removing dirt and cutting off the tails. After washing, the vegetables should dry and then they are cut into circles or quarters, depending on the family’s taste preferences. Slicing thickness - maximum 10 mm. In addition to the main ingredient, you will need to prepare a set of spices and herbs. The choice depends on the recipe and the taste of the housewife. It is recommended to use currant, grape, horseradish, cherry or raspberry leaves.
Add as a seasoning allspice peas, garlic, umbrellas or dill, hot pepper pods. Zucchini is good in combination with carrots, bell pepper, white cabbage.
Important! Regardless of the set of spices and flavorings, they must be used strictly according to the recipe. This will save natural taste product.
Recipes for making pickled zucchini at home
Here are a few basic recipes for making pickled zucchini. You can enter them additional ingredients according to your own taste.
A simple recipe for the winter
This is the basic way to pickle vegetables:
- Zucchini 1500 g, if they are already large, wash thoroughly and remove the skin. Cut into circles 20-30 mm thick, remove the core and seeds.
- 2 bay leaves, a horseradish leaf, several dill umbrellas are washed under running water. 3 pcs. Medium-sized garlic cloves are peeled and cut into thin petals.
- Place zucchini slices evenly, layer thickness 20-30 mm and sprinkle with salt and spices. To make the zucchini crispy, it is recommended to add a leaf and chopped horseradish root.
- For spiciness, you can add a few pods of hot pepper.
- After filling the containers with vegetables, they are filled with brine. To prepare it, dissolve 80-100 g of coarse salt in a liter of water.
- Having completely filled the jars, they are sterilized in a water bath for 10-15 minutes.
- Hot jars are hermetically sealed with steel lids and, wrapped in a blanket, are left to cool completely. Now finished product put it in the pantry, you can try it in 5-7 days.
Quick salted zucchini in a bag
For instant cooking snacks are used literally a few hours before guests arrive special recipe without hot processing:
- 1 kg of young cylinders after pre-treatment peel, cut into circles 10-20 mm thick.
- 3-4 cloves of garlic, peeled and cut into thin petals.
- 1 bunch of dill or 5-8 umbrellas are washed under the tap and finely chopped.
- Place zucchini in a bag, add 50-60 g of salt and spices and mix thoroughly, simply shaking the bag.
The appetizer will be salted in 6-8 hours, and vegetable dish guests will appreciate it.
Without sterilization
You can quickly ferment zucchini using this recipe:
- 1 kg of vegetables is prepared according to the basic scheme, additionally peeled 4 cloves of garlic and cut into thin petals.
- Finely chop a bunch of dill.
- To add a hint of spice, blackcurrant, horseradish, cherry or oak leaves are used.
Further work is carried out according to the basic scheme, but for this recipe it is recommended to use large wooden barrels or jars, which are thoroughly washed beforehand, are scalded with boiling water. Vegetables are laid out in layers, alternating with spices. The top is covered with horseradish, currant or cherry leaves. Then they put a napkin made of natural material and set the oppression.
Now, for 7 days, pour boiling water over the gauze every day and remove the foam. The product is then lowered into the cellar and kept cool.
Zucchini with currant and cherry leaves
This is a recipe for making a snack, which, in addition to the main set of spices, uses blackcurrant and cherry leaves. Vegetables placed in jars are poured with boiling brine several times and the lids are rolled up.
Important! When preparing zucchini for rolling in jars, it is better to place the garlic whole.
Canned zucchini with carrots
For every 2 kg of vegetables you will need to prepare 200-250 g of carrots. Vegetables are cut into circles. A bunch of dill, 10 g of parsley root, finely chopped. 1 pod of hot pepper, without peeling the seeds, is cut into thin circles, 6-7 cloves of garlic are peeled and cut into thin petals. Allspice is taken to taste; a few currant or cherry leaves are used in the recipe.
The jars are sterilized and vegetables and spices are laid in layers. The top is covered with currant foliage. Pour 2 heaped tablespoons of salt on top and pour boiling water over it. A load is placed on top and put into the cellar. After 10-12 days, the product is ready for use.
Thanks to this recipe you get delicious cold snack from several ingredients with the addition of spices. 4-5 pcs. Peel the zucchini, take several young cucumbers and a full set of spices. For this recipe, it is better to use dill, parsley and celery.
The bottom of the barrel is covered with currant and cherry leaves. Then add a layer of zucchini and sprinkle with spices. On top is a row of cucumbers cut into circles and again sprinkled with spices. According to this scheme, the container is completely filled. Dissolve 60 g of salt in 2 liters of water, 10 g granulated sugar and bring the brine to a boil. After this, the jars are completely filled with marinade and pressure is applied.
After 4-5 days, the product is ready for use. For storage, place it in a cool basement or refrigerator.
This recipe allows you to quickly prepare pickled cucumbers and zucchini without using vinegar. This product is recommended for children and people with stomach problems.
For this recipe you will need to cut 1 kg of zucchini into circles and peel 4-5 cloves of garlic. The ingredients are placed in sterilized jars.
To prepare the marinade, you will need to add several bay leaves, salt, sugar, and a set of spices and herbs to taste. The brine is boiled for 15-20 minutes over low heat and poured into jars with vegetables. Immediately after this, they are sealed hermetically with sterilized lids. After 3-4 days, after cooling in the blanket, the product is lowered into the basement.
In a barrel
For fermentation in barrels, you can use any of the given recipes with a set of spices selected to taste. The main thing is to thoroughly rinse the container with mustard powder and pour boiling water over all surfaces. This method of preparing pickles will require installing the product in a cold place, so before starting work you should definitely decide on where to store the snack.
Pickling is one of the many ways to prepare winter harvest, berries and fruits, as a result of which, in the process of physical and chemical moments, lactic acid appears, which is a natural preservative. Vegetables are fermented in brine (whole or in pieces), or in personal juice (they are crushed, chopped, chopped), add table salt, under influence lactic acid bacteria The fermentation (fermentation) procedure takes place.
Salt is not considered an important ingredient, but it affects the taste and inhibits the development of pathogenicity. Salt for brine is usually taken in a volume of five percent of the liquid, and for fermentation in personal juice, usually in a proportion of 1.5-2% of the volume of vegetables. The fermentation period depends on several factors: temperature and amount of salt. If you have two refrigerators or a cellar, you can make large supplies of this vegetable.
Benefits, calories and composition
This vegetable is not high in calories at all, since per hundred grams of this product there are 24 kcal. The composition of the zucchini includes:
- Structured water (good for the gastrointestinal tract).
- Cellulose.
- Alimentary fiber.
This vegetable contains:
This vegetable helps lower blood cholesterol and also relieve swelling, increases the level of vision and tone of the whole body. Helps in the treatment of hypertension, problems with cardiovascular system, for kidney and liver diseases.
If you finely grate the zucchini pulp, this paste will moisturize and whiten the skin and get rid of cellulite.
How to make using cabbage?
Ingredients:
- 1 kg of zucchini.
- 1 kg of white cabbage.
- 0.1 carrots.
- Two or three bay leaves.
- 5 black peppercorns.
- Salt as desired.
The process of preparing pickled vegetables:
- Cut the washed zucchini into small one-centimeter cubes and chop the cabbage.
- Grate the carrots using a grater with large holes.
- Place the prepared zucchini, carrots and cabbage in a large saucepan, pepper, salt and add bay leaves to taste.
- Mix everything, cover with a flat plate and press down with pressure (2 kg).
- Do not touch for about three days in a cool place, and then put in glass jars.
Instant recipes
Ingredients:
Cooking method:
- Wash the zucchini, remove the ends and cut into small circles.
- Layer the zucchini together with dill, horseradish and garlic. Lovers spicy dishes can add hot peppers(no more than one pod).
- The next step is to prepare the brine, for which you need to add bay leaf to boiling water, add salt and pepper to taste.
- After pouring the brine, sterilize under the lid for 10 minutes.
- Roll under the lid and cover.
- After three days put the jar in a cool place.
Now you know about quickly preparing zucchini for the winter.
What else can you add?
To improve taste qualities pickled zucchini, you need to add to it:
- pepper;
- garlic;
- horseradish;
- dill;
- You can also add grape leaves;
- cherry, raspberry and currant leaves.
Storage
The container in which the pickled zucchini is located must be stored in a place where it is cold, for example, in the refrigerator or cellar. You can eat this vegetable after three days. After you put the vegetables in the jar, you need to pour them in boiling water for 15 minutes.
Video on the topic
Watch the video instructions on preparing zucchini for the winter:
Conclusion
The normal shelf life of zucchini is approximately four to five months. It is necessary to consume the product in a timely manner before it expires. Only use juicy and ripe vegetables, since they have the property of becoming bitter in taste.
This vegetable, zucchini, is very famous and traditional in our country. You can make a lot out of it variety of dishes. Zucchini is not only a very healthy vegetable, but also absorbs various substances containing toxins and excess fluid in the body. Pickled zucchini goes perfectly with potatoes, meat, and also as one of the salad ingredients. A very economical salad.
Calories: Not specified
Cooking time: Not indicated
Preparations are very necessary and desired in every family. After all, how can you spend the winter without such delicious additions to the main food, like cucumbers, various pickled salads?
In this master class, I decided to tell you how to prepare a very tasty vegetable snack- pickled zucchini for the winter, join us.
I won’t distract you with my conversations for long and will go directly to the recipe itself.
So, to quickly prepare pickled zucchini we will need:
- zucchini – 2 kg,
- garlic - 3-4 heads,
- salt – 80 grams,
- granulated sugar - 10 grams,
- Bay leaf- 4-5 pcs.,
- cherry leaves,
- dill,
- allspice - 10 peas,
- black pepper - 10 peas,
- coriander seeds - 1 tsp. spoon,
- water - 1l.
Recipe with photos step by step:
Having prepared all the above-mentioned ingredients, we have to plunge into the cooking process itself, and we will do it right now.
We sort the zucchini. We select young, undamaged fruits with dense pulp. Rinse the zucchini in cold running water. Let the water drain. Cut into circles 1.5-2cm thick. 
Then cut off the skin from the circles in a thin layer. Peel and rinse the garlic. Cut into thin slices. 
In a separate pan prepare the marinade. To do this, dissolve 80 grams of salt and 10 grams of granulated sugar in one liter of water. Mix everything well and cook for about 5 minutes. Add allspice and black pepper, bay leaf and coriander to the solution. Boil for another 5 minutes. The marinade is ready. Cool it until warm. 
Then put garlic, cherry leaves and coarsely chopped, washed dill at the bottom of prepared dry, clean jars. Place the prepared zucchini tightly. Fill the filled jars with warm marinade. Cover with lids and keep them for 2-3 days at room temperature. Then place the jars in a saucepan with hot water, for sterilization. Sterilize jars with a capacity of 0.5 liters for 10 minutes. Then we close them nylon covers. Cool and store in the refrigerator. 
You and I will certainly make it very tasty. In the meantime, I just wish you bon appetit!
Pickled zucchini– one of the favorite snacks in every family. After all, firstly, it is prepared quite quickly and easily, and secondly, the vegetable in this form preserves everything beneficial features and has a beneficial effect on the body. In this article we will tell you how to prepare pickled zucchini for the winter at home.
The homeland of the vegetable is America. Back in the 16th century, it was brought to Europe on merchant ships. Zucchini is classified as an annual herbaceous plant Pumpkin family. The fruits are characterized by an oblong shape and color - white, yellow or green. The vegetable contains a large number of vitamin C, which is involved in the production of collagen and has a positive effect on the skin. Zucchini contains trace elements necessary for humans (potassium, iron, calcium, magnesium), as well as vitamin A, which is beneficial for hair and teeth and improves vision.
The plant's dietary fiber perfectly adsorbs toxic substances, excess water and cholesterol, and then removes them from the human body. It is recommended to consume this vegetable if you are obese, as it has a quick satiation effect, thereby reducing the need for other more high-calorie foods. Zucchini activates digestive processes, improves the secretory and motor functions of the intestines and stomach. The fruit is also suitable for a wide variety of diets.
Thus, zucchini is very tasty and healthy vegetables. You can prepare a lot of dishes from it, but in anticipation long winter we will present to your attention several simple recipes fermentation of these fruits.
Pickled zucchini
Ingredients:
- water: 1 l;
- zucchini: 2 kg;
- garlic: 3-4 heads;
- salt: 80 g;
- sugar: 10 g;
- bay leaf: 4-5 pcs.;
- black pepper: 10 pcs.;
- allspice: 10 pcs.;
- coriander seeds: 1 tsp.
Rinse the zucchini thoroughly, peel, remove the cores and cut into circles 2-3 cm thick. If the fruit is quite large, then each piece can be chopped into another 3-4 parts. Then you need to prepare the brine: mix water, sugar, salt in a saucepan and bring the liquid to a boil. After boiling for three minutes, add spices and keep on fire for another five minutes. Next, the brine needs to be cooled. At this time, place the prepared zucchini in clean jars along with the garlic. Then pour warm brine over them, cover with plastic lids and leave at room temperature for about 2-3 days, and then store in the refrigerator or cellar. That's all, pickled zucchini is ready to eat, you can invite your friends to try it!
Pickled zucchini recipe
Ingredients (per 1 kg of main product):
- zucchini: 1 kg;
- carrots: 300 g;
- garlic: 200 g;
- salt: 20 g.
It is necessary to wash the zucchini and carrots and chop them sufficiently in large pieces. Afterwards, you need to balance the ingredients for one minute, that is, briefly treat the products with steam or boiling water, which will protect the vegetables from further darkening and make their cells permeable to salt molecules. The garlic is also peeled, washed and finely chopped. Then all the ingredients are placed in layers in an oak container (barrel, tub, etc.), sprinkled with salt, and placed under pressure in a cool place. Pickled zucchini will be ready in two weeks! I would like to note that it is no coincidence that we recommend you wooden containers for making pickles. After all, oak has unique useful elements and is rich in tannins, which give freshness to prepared products, unique taste and aroma.
From the article you learned about the properties of zucchini and how to properly ferment it. We hope that, armed with new recipes, you will be able to please your loved ones special dishes and refresh the menu for holiday feasts.
CULINARY RECIPE FOR PREPARING DELICIOUS, PIERCERED ZUCCHINS
Description:
The method of preparing pickled zucchini is very simple, and the rolling turns out simply amazing. Currant and cherry leaves give pickled zucchini a special taste and aroma. Zucchini acquires its piquancy after several days of fermentation, when a slight sourness appears. These pickled zucchini can even be served as independent dish on the festive table.
Ingredients:
For one 3- liter jar:
1.8-2 kg of young zucchini,
100 g dill,
0.25 horseradish root (15-20 g), leaves can be used
1 bitter Bell pepper,
3-5 cloves of garlic,
50 g salt, 1 liter water
currant leaves, cherries and peppercorns.
Cooking method:
Wash the zucchini, cut off the stems, chop the greens.
Place peeled garlic cloves, capsicums, horseradish and a third of the herbs at the bottom of the jar. Place the zucchini, pouring them
the remaining greens. Dissolve the salt in water and pour the zucchini with this solution. Cover the jar with a lid and keep at room temperature for 8-10 days. It is better to place a tray under the jar at this time, since brine will leak out of it during fermentation. When the zucchini has soured enough, you can add brine to them (cook in the same proportion).
Cover the jar with a lid and store it in the same way as pickles - in a cool, dark place.
I have them ready in 3-4 days, you can eat them right away, or you can drain the brine, bring to a boil, pour in the zucchini, hold for about 15 minutes, drain again, boil the brine, pour in the zucchini and roll it up, wrap it in a blanket.
I rolled up a liter jar and left the rest in the refrigerator while the jar stood.
Bon appetit!
Source: Forum "Cooking at Home"
Recipe author: Kontik - thank you very much!
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