Step 1: prepare the zucchini.
Young vegetables with soft skins are best suited for preparing this preparation. First of all, you will need to thoroughly wash the zucchini, cut off the ends and cut the vegetables into slices, about 1 centimeter.
Sliced zucchini should be salted, mixed and left in this form for 15 minutes. It can be in a plate, or in a colander or sieve.
Step 2: fry the zucchini.
Roasting zucchini is also very easy. First, heat the frying pan well and pour into it 2 tablespoons vegetable oil. When the oil is also hot, place the zucchini slices in it and fry them over medium heat until golden color. That is, according to 3-5 minutes from each side.
You need to fry the zucchini in batches so that the pieces do not interfere with each other in the pan and they are easy to turn over. If the oil suddenly becomes low, don’t be afraid and add more, just not too much so that the zucchini doesn’t come out too greasy.
Step 3: prepare the filling.
In between, prepare the greens by washing them, drying them with towels and chopping them into very small pieces.
Disassemble the head of garlic, peeling each clove and then very finely chopping it with a knife.
Boil the vegetable oil in a saucepan, then pour it into a saucer and cool. Before you start placing the fried zucchini into the jars, mix the oil with the herbs.
Step 4: canning fried zucchini.
Prepare glass jars, washing them with soda and rinsing thoroughly after that. Pour the boiled liquid into clean jars. vegetable oil, mixed with greens. Now place the fried zucchini there, sprinkling each new layer chopped garlic. At the very end, compact the contents of the jars tightly so that the oil rises to the very top. Pour in vinegar.
Cover the filled jars with lids and place in a saucepan, the bottom of which is covered with a towel, fill them up to the hangers with warm water. Boil the preparations over low heat for 30-35 minutes.
Immediately close the jars with fried zucchini sterilized in this way with lids and leave to cool to room temperature.
Step 5: Serve the fried zucchini.
Fried zucchini with garlic is very delicious snack, it is best to serve them to meat dishes or with baked chicken, for example. And on festive table they simply have no equal, they fly away in an instant, just have time to try it yourself.
Bon appetit!
To make the preparation look brighter, use different varieties of zucchini.
It is best to preserve fried zucchini in small, half-liter jars so that you can immediately open and eat it, rather than leaving the preparation to stand.
The easiest and most convenient way to prepare vegetables. Zucchini is preserved almost in its original form.
If the zucchini is old, remove the skin and seeds. Wash the vegetables, dry and cut into cubes or circles. The circles can then be baked in the oven or fried, and the cubes can be cooked or.
Place the zucchini in a sieve and place in boiling water for 1-2 minutes. You can skip this step. However, after blanching, frozen zucchini will retain its flavor, color and texture better.
Transfer hot zucchini to cold water so that they cool completely. Then spread over a clean towel and dry thoroughly.
Arrange the zucchini plastic containers or bags and close or tie them tightly. First, you need to remove excess air from the bags.
Place the preparations in the freezer.
You can prepare the same dishes from frozen zucchini as from fresh ones. Don't be afraid to experiment. In these articles you will find a lot interesting ideas:
povarenok.ru Ingredients
- 1–2 zucchini;
- water;
- 1 tablespoon vinegar 9%.
The ingredients are for one ½ liter jar.
Preparation
Young zucchini is best suited for pickling. They are soft and not too large. So you don’t have to peel them and remove seeds.
Slice washed vegetables thin long strips or circles. Choose a shape depending on how you will use the zucchini. You can make rolls from the strips, and simply fry the circles. The cooking methods will be discussed below.
Place the zucchini tightly in the jar. If you cut them into strips, stack them on top of each other and roll. A small jar can hold two of these rolls.
Fill the zucchini with boiling water to the very rim of the jar. Add vinegar. Line the bottom of the pan with a towel, place the jar on it and cover with a lid. The fabric is needed to prevent the jar from moving during sterilization.
Pour into the pan warm water. The jar should be covered with it up to the point where the neck begins. Bring the water to a boil and leave the jar in the pan for another 5-7 minutes. Roll up the jar, turn it over and cover with something warm. It must cool completely.
Using pickled zucchini
Both circles and strips can be fried in. To do this, roll them in flour, and then in eggs beaten with salt, ground black pepper or other spices. You can choose a mixture of flour and seasonings or use a different batter to suit your taste.
Pour oil into a frying pan and heat it over medium heat. Fry the zucchini on both sides until lightly browned.
You can make rolls with all sorts of fillings from zucchini strips. The strips can be left as is or fried in batter.
This appetizer can be eaten by the spoonful, added to a side dish, or spread on sandwiches. Depending on the recipe, cooking caviar can take up to three hours. But it will be perfectly stored all winter and even longer, so all your efforts will pay off with interest.
povarenok.ru The zucchini turns out juicy, spicy and aromatic. This salad can be served with a side dish or added to a stew at the end of cooking.
Ingredients
- 650 g zucchini;
- 1–2 carrots;
- 3 cloves of garlic;
- 5 black peppercorns;
- ¼ teaspoon of dill seeds;
- ½ teaspoon coriander seeds;
- ⅓ teaspoon of cumin seeds;
- 1½ teaspoons salt;
- 3 teaspoons sugar;
- 2 tablespoons soy sauce;
- 2 tablespoons vegetable oil;
- 50 ml vinegar 9%.
The ingredients are for 1 1 liter jar.
Preparation
Peel and seed the zucchini and cut into medium cubes. Chop the peeled carrots into slices and the garlic into thin slices.
Place pepper and dill in the bottom of a sterilized jar. Add zucchini, carrots and garlic, alternating them with coriander, cumin, salt and sugar. When the jar is full, pour into it soy sauce, oil and vinegar and leave for 20 minutes.
Pour boiling water over the vegetables, leaving about 1 cm to the edge of the jar. Cover with a lid and place in a saucepan with warm water. Place the pan on the stove and sterilize the jar for 30 minutes after boiling. Turn the jar over, wrap it up and cool.
The workpiece got its name not by chance. Zucchini actually tastes like mushrooms.
Ingredients
- 1½ kg zucchini;
- 150 g carrots;
- ½ bunch of dill;
- ½ bunch of parsley;
- 4–6 cloves of garlic;
- 3 tablespoons sugar;
- 1 tablespoon salt;
- 1 teaspoon ground black pepper;
- 50 ml vegetable oil;
- 50 ml vinegar 9%.
Preparation
Cut the zucchini into small cubes. If the vegetables are young, you don’t need to peel the skin. But the seeds need to be removed from both old and young zucchini. The ingredients indicate the weight of already peeled zucchini.
Cut the carrots into thin slices. Finely chop the dill and parsley. Chop the garlic.
Place all vegetables and herbs in a large bowl. Add sugar, salt, pepper, oil and vinegar. Mix well, cover and leave for 3 hours.
Place the product in sterilized jars. Place them in a saucepan with warm water, cover with lids and sterilize after boiling for 15 minutes. Roll up the jars, turn them over, wrap them and cool.
Classic lecho is prepared from bell peppers and tomatoes. But if you add zucchini to these ingredients, the dish will sparkle with new colors.
tortomarafon.ru Incredibly simple and original recipe. You can't tell the difference between zucchini and canned zucchini!
Ingredients
- 3 kg of zucchini;
- 200 g sugar;
- 1 l pineapple juice;
- ⅔ teaspoon citric acid.
The ingredients are for 5 ½ liter jars.
Preparation
Peel the zucchini and remove the seeds. Cut the vegetables into cubes or half rings and place in a saucepan.
Add sugar, juice and citric acid. Bring to a boil over medium heat and cook for another 15 minutes if the zucchini is young and 20 minutes if it is old.
Immediately distribute the zucchini along with the juice into sterilized jars and roll up. Turn over, wrap and cool.
good-menu.ru This appetizer is sure to please those who love spicy dishes.
Ingredients
- 1 kg of zucchini;
- 1 carrot;
- 2 red bell peppers;
- 1 onion;
- 3–4 cloves of garlic;
- ½ bunch of dill;
- 1½ teaspoons seasoning Korean carrots;
- 60–70 g sugar;
- 1–1½ teaspoons salt;
- 80 ml vinegar 9%;
- 60 ml vegetable oil.
The ingredients are for 3 ½ liter jars.
Preparation
Grate the zucchini and carrots using a Korean carrot grater. Chop the peppers, onions and garlic from the seeds small pieces. Chop the dill.
Place vegetables and herbs in a bowl. Add carrot seasoning, sugar, salt, vinegar and oil. Mix thoroughly and leave covered for 2 hours.
Place the salad in sterilized jars, leaving some space on top. Cover with lids and sterilize in a saucepan with water for 30 minutes after boiling. Roll up the jars, turn them over, wrap them and cool.
The zucchini turns out tasty, aromatic, with a spicy kick. If desired, you can add a few cloves of garlic to the vegetables.
Ingredients
- 1½ kg zucchini;
- 8 buds of dried cloves;
- 8 black peppercorns;
- 600 ml water;
- 1 tablespoon salt;
- 2 tablespoons sugar;
- 4 tablespoons of hot ketchup;
- 30 ml vinegar 9%.
The ingredients are for 4 ½ liter jars.
Preparation
Cut the zucchini into slices. Young vegetables do not need to be peeled. Place cloves and pepper in clean jars and compact the zucchini.
Pour water into the pan, add salt, sugar and ketchup and stir. Bring to a boil, add vinegar and stir again.
Pour the hot marinade over the zucchini, cover the jars with lids and sterilize in a pan of water for 15 minutes after boiling. Roll up the jars, turn them over and cool under a warm thing.
Thanks to this preparation, in winter you will have on your table without unnecessary hassle fragrant fried vegetables.
Ingredients
- 2 kg of zucchini;
- 3 tablespoons vegetable oil;
- 1 dill umbrella;
- 2–4 sprigs of tarragon;
- 6 cloves of garlic;
- 2 teaspoons salt;
- 40 ml vinegar 9%.
The ingredients are for 2 ½ liter jars.
Preparation
For cooking, it is best to take small young zucchini. Cut the washed vegetables into slices approximately 1 cm thick.
Heat the oil in a frying pan and fry the zucchini until golden brown on both sides. Place them on a paper towel to absorb excess oil.
Throw half a dill umbrella and 1-2 sprigs of tarragon into the bottom of sterilized jars. Place the fried zucchini in jars, alternating them with salt and chopped garlic. Pour vinegar into jars.
Cover the jars with lids and sterilize in a pan of water for 25 minutes after boiling. Roll up the jars, turn them over, wrap them and cool.
I love you very much fried zucchini. Especially in semolina or breadcrumbs. In the summer I cook this dish very often. In winter it is much less common, since prices for zucchini rise significantly. This year our dacha has a full house for the zucchini harvest. Therefore, I decided to try to prepare a preparation that was new to me, but very good, judging by the reviews of those who had already tried it. These are fried zucchini for the winter, you will lick your fingers how delicious they are, with garlic and herbs - delicious! Of course, you shouldn’t use semolina and crackers in this preparation. There is no guarantee that it will keep well. But simply fried zucchini will store perfectly.
The recipe is very simple, but not very quick, since frying the zucchini takes a lot of time. However, if you fry in two pans at once, this time can be reduced.
For those who are interested, I have prepared a detailed master class with photographs.
Ingredients for 2 0.5 liter jars:
- Zucchini – 2 kg.
- Vegetable oil – 60 ml.
- Garlic – 6 teeth.
- Dill umbrella – 1 pc. (0.5 per jar)
- Tarragon – 2-4 sprigs.
- Salt – 2 tsp.
- Vinegar 9% - 40 ml.
Method for preparing fried zucchini with garlic and herbs for the winter:
To prepare the preparation, it is better to take small young zucchini (up to 15 cm in length). Such zucchini, which have not yet had time to form hard seeds inside. The zucchini must be without external damage, since we will not cut off the young skin with it.
Wash the zucchini thoroughly. Then cut into circles 1 cm thick.
Fry the zucchini slices in vegetable oil in a frying pan until golden brown.
I transfer the fried zucchini pieces to a wide dish lined with napkins or a paper towel. This is necessary so that excess oil is absorbed. Let the zucchini cool.
I peel the garlic and pass it through a press.
I wash the dill and tarragon in running water.
I wash and sterilize jars and lids for the preparation in advance in any convenient way (in the oven, steamed, etc.).
I put half a dill umbrella and a couple of tarragon sprigs into pasteurized jars.
I alternate until all the zucchini and spices are gone. I shake the zucchini several times so that they fit more tightly.
I pour 20 ml of vinegar into the jars on top.
I cover the jars with lids (I don’t roll them up, I cover them).
Next I will sterilize them. For this I take a large saucepan. I put a cloth napkin on the bottom (to prevent the jars from bursting). I bet the banks. And I don’t pour in hot water to the level of the can hangers (1-2 cm to the edge of the can).
I put the pan on the fire and bring the water to a boil. After boiling, I sterilize 0.5 liter jars for 25 minutes.
During sterilization, the zucchini will release liquid that will almost fill the jar to the top. There is no need to drain it.
After sterilization, I immediately roll up the jars using a machine.
I turn the jars upside down, wrap them up and leave them until they cool completely.
Like any conservation. It is better to store this preparation in a cool, dark place. Bon appetit!
By the way, this preparation can be made from large zucchini. You just need to first peel them, remove the seeds and cut them into small pieces.
- 1 kg of young zucchini with thin skin;
- 2 medium onions;
- 3 cloves of garlic;
- 400g tomatoes of any variety and appearance;
- 2 pods of red hot pepper;
- 2 teaspoons salt;
- 1 tablespoon vinegar;
- 1 1/2 teaspoons sugar;
- Greens to taste, parsley or dill are perfect;
- Vegetable oil for frying zucchini slices;
- Up to 6 peppercorns mixture depending on how spicy you want this dish.
Cooking process:
Zucchini is the main ingredient for canning, so you need to wash it first. Young zucchini is cut into slices as thick as a finger, mature vegetables are cut in any convenient way. Zucchini prepared in this way must be salted and fried in vegetable oil on both sides. When fried, the zucchini slices will slightly change color to a more yellowish color. There is no need to keep the vegetables in the pan for a long time, since at this stage there is no need to achieve softness.
The marinade sauce is prepared separately. In the frying pan where the zucchini was fried, you need to fry the finely chopped onion. It must be sauteed until it becomes soft and transparent. When the onions are cooked to perfection, add finely chopped tomatoes to the pan. Lastly, crushed pepper, hot and allspice, and garlic are added. This whole mass should be simmered for about 10 minutes, after which the vegetables are pureed using a mixer or blender.
The gruel is poured back into the frying pan and then a standard marinade is made: sugar, vinegar, and salt are added. Parsley and dill are needed more for flavor, so they can be added either to the marinade or directly to the jar. You can also put the greens through a blender along with fried vegetables.
In order to tomato sauce evenly distributed between the zucchini slices, you need to place the ingredients in a sterilized jar one by one. Per layer fried circles At least 2 tablespoons of zucchini tomato marinade. The first and last layers should be tomato. A completely compacted jar of salad is covered with a boiled iron lid and additionally sterilized in a pan of water. The water should be warm so that the container does not burst, and reach the shoulders of the jar. We sterilize for 50 minutes, after which the workpiece is fried rings We close the zucchini turnkey. Cool it upside down under a blanket, and then put away the fried zucchini in the tomato sauce for the winter.
The main problem of this vegetable can be considered poor storage ability. Inside the refrigerator or pantry whole fruit can last about 2 weeks. However, fried zucchini is favorite snack for many. To enjoy vegetables in winter, try canning them.
How to make zucchini preparations for the winter
You can prepare zucchini dishes for the winter according to different recipes. There are many ways to preserve this vegetable: fry, pickle raw, freeze or make a salad. Most bright taste they will bring zucchini, which they placed in a jar fried. They are easy to prepare; the main thing is to prepare the container and ingredients correctly, and choose a recipe that suits your taste.
How to Prepare Jars for Canning
Conservation fried zucchini for the winter involves keeping vegetables in the jar for a long time. For these purposes, you need to thoroughly rinse and sterilize the container using the method you like:
- IN microwave oven. To do this, place a clean jar in the microwave, setting the timer on the device for 2 minutes. At the same time, remember that you cannot place empty glass containers in the machine, so pour some water into the jar. If the vessel is large, place it on its side.
- In the oven. Place jars ready for disinfection on a baking sheet so that they stand on their necks. Place the structure in the oven. When it warms up to 150 degrees, start counting down the sterilization time. It ranges from 10 to 25 minutes. The duration is directly related to the volume of the jar.
- In a saucepan. You need to boil water in a large bowl. When the liquid begins to bubble, remove the lid from the pan and place a wire rack on the bottom. Place the jars on top with the neck facing down. It will take from 8 to 15 minutes to clean the container. The larger the jar, the longer it takes to sterilize.
What you need for cooking
Whatever fried zucchini recipe you choose, you will need standard set ingredients, tools and utensils. It is better to use squash fruits with young skins. It is imperative to prepare the jars. They must be free of dirt and free of chips and cracks. Will be needed iron caps and a screw key. With the help of these products and devices you can preserve vegetables for the winter.
Zucchini recipes for the winter
Fried zucchini for the winter can be prepared using many recipes, descriptions and photos of which can be easily found on the Internet. The following are very popular:
- zucchini salads;
- zucchini appetizer with garlic;
- in tomato sauce.
In tomato
Tomato sauce will give the preparation interesting taste and piquancy. To make these fried zucchini, take following ingredients:
- tomato paste - 25 g;
- zucchini – 2 pcs.;
- spices;
- tomatoes – 2 pcs.;
- garlic – 7 cloves.
Cooking process step by step:
- Wash the squash fruits well and chop the vegetable into small cubes. Do the same with tomatoes.
- Place the frying pan on the fire to heat the oil. Add the zucchini and fry for about 10 minutes.
- Add tomatoes, finely chopped garlic cloves and tomato paste to these vegetables. Mix all ingredients well. You need to simmer the zucchini for 20 minutes using small fire. For added spice you can add spicy adjika.
- Distribute the prepared fried vegetables in tomato for the winter into sterile glass jars. Roll up the lids and turn the containers down. Leave in this position until completely cooled.
Zucchini fried with garlic
To prepare 1 0.5 liter jar of zucchini with garlic, you need:
- zucchini – 0.8 kg;
- dill or parsley;
- vinegar 6% – 40 ml;
- salt – ½ tsp;
- vegetable oil – 2 tablespoons;
- garlic – ½ large head;
- flour.
A way to cook fried zucchini for the winter with garlic:
- Squash fruits should be washed well and cut into slices. They should not come out thin, but the maximum width is no more than a centimeter.
- Place the fruits in a bowl and sprinkle with salt. Then the pieces of vegetables must be rolled in flour. Fry each circle in vegetable oil in the pan until it becomes soft. Once the zucchini is ready, remove it from the roasting pan and place it on a plate to cool.
- The garlic head needs to be peeled and each clove crushed with a special device.
- Dip the greenery branches into boiling water. After a couple of seconds, crumble.
- Place the garlic mass and herbs on the bottom of the sterilized jar. Pour in vinegar and oil.
- Start placing circles of fried squash inside the container, making sure the vegetables fit snugly. Season each layer with the remaining garlic.
- As the vegetables arrive, the oil should rise. If the fat has not reached the top of the jar, add another 1 tbsp. l.
- Close the jar of preserved food with a lid and boil again. To do this, place a glass container inside a pan of a suitable size. Pour water into it so that the liquid level coincides with the convex part of the vessel. Bring the water to a boil, then reduce the heat. Leave the jar for about half an hour.
- Turn the vessel with the winter preparation over with the lid down and wait for it to cool.
Fried zucchini salad
For cooking zucchini salad, which will be a wonderful winter snack, you will need:
- onions – 3 heads;
- tomatoes – 3000 g;
- dill;
- parsley;
- zucchini – 3 kg;
- carrots – 3 pcs.;
- table vinegar(9%) – 20 g;
- vegetable oil - 3 tbsp. l.;
- laurel leaf – 2 pcs.;
- garlic – 3 cloves;
- granulated sugar– 1 tsp;
- black ground pepper;
- salt – 20 g.
Cooking process:
- Wash the zucchini and dry. Cut into thin rings and fry them with vegetable oil.
- Place green sprigs of dill and parsley in water for a couple of minutes, then chop.
- Chop the carrots and onions thoroughly with a knife or grate. Fry them with herbs in vegetable oil.
- Chop the peeled tomatoes into small cubes and simmer. Add a pinch of sugar and salt to the prepared tomatoes.
- Place vegetables in the jar in layers according to the following pattern: zucchini, carrots and onions, tomatoes. Roll up the vessels and place inside the oven to sterilize for 20 minutes. Then take out the salad with fried zucchini in jars, turn it over, cover, and leave to cool for about a day.
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