Preparing zucchini for the winter is a mystery. Winter zucchini salad “Mystery. Zucchini salad with apple juice

Zucchini salad for the winter is a good alternative to classic preparations - lecho, caviar, etc. We have 7 recipes that you and your household will surely like.

zucchini – 3 kg
onions – 1 kg
tomatoes – 1 kg
carrots – 1 kg
sunflower oil – 200 ml
salt – 3 tbsp.
granulated sugar – 5 tbsp.
ground black pepper – 1 tbsp.
white wine vinegar – 3 tbsp.

The onion should be peeled and finely chopped. Peel the carrots and grate them on a medium grater. You can use a food processor for cooking, which will speed up the process.

It is best to take zucchini young so as not to cut off the skin. Cut the zucchini into small cubes. Wash the tomatoes and cut them into cubes. You need to pour sunflower oil into the pan and put the onion in there to simmer it a little.

Then you need to add the carrots and simmer a little more. Add the zucchini to the onions and carrots, simmer everything together for about 10 minutes. After that, add the tomatoes, salt, add granulated sugar, vinegar and mix the salad.

Cover the pan with a lid and simmer over low heat for 1-1.5 hours. Add ground pepper to the prepared salad and place in sterilized jars. Roll everything up with lids and leave it upside down to cool. You can even wrap the salad until it cools completely.

Recipe 2: winter salad of zucchini and carrots

zucchini – 800 g,
vegetable oil – 80 ml,
onion – 220 g,
carrots – 250 g,
sugar – 60 g,
table vinegar – 60 ml,
garlic – 5 cloves,
salt – 10 g,
paprika – 3 g,
allspice – 3 pcs.

First we deal with the zucchini - wash them thoroughly under cool water and dry them with a kitchen towel. If the zucchini is no longer young, be sure to peel and remove the ripened seeds, but if we use young zucchini, simply cut it into small thin pieces. We choose any cutting method - if desired, three on a Korean carrot grater, or the mode with thin slices.

We prepare young vegetables - we peel carrots from thin peels using a vegetable peeler, we cut off the green stems of young onions, thoroughly wash the vegetables, and dry them. Cut the carrots and onions into thin slices and half rings.

Take a thick-walled pan and load all the prepared ingredients into it.

Add all the spices - pour in vegetable oil, immediately add a portion of vinegar, add a generous handful of sweet ground paprika, add salt and pepper, do not forget about sugar and garlic, which we first peel and chop or finely chop. If desired, we can add our favorite aromatic spices/herbs. Mix everything thoroughly and leave it alone for two hours so that all the ingredients release their juice.

After the time has passed, bring the contents of the pan to a boil and immediately remove from the stove. If you add a bay leaf, be sure to remove it so that it does not give the preparation a bitter, unpleasant taste.

Place the salad in pre-sterilized jars. Pour in the juice that our vegetables have released. Sterilize the salad within ten minutes from the moment it boils.

We process the lids - put them in boiling water, leave for three minutes, remove with a slotted spoon. We seal the salad hermetically, place the jar on its side - no liquid or air leaks in - the sealing is done successfully. Now turn the jars upside down, cover with a blanket, and cool for 24 hours.

We rearrange the prepared salad on a shelf in a cool room.

Recipe 3: cucumber and zucchini salad for the winter

cucumbers 500 g
tomatoes 350-450 g
young zucchini 300 g
bell pepper 2 pcs.
carrots 1 pc.
onion 100 g
garlic 50 g
salt 0.5-1 tbsp. l.
vegetable oil 50-60 ml
apple cider vinegar 25 ml
parsley and dill to taste

Finely chop the onion and carrots.

Cut the tomatoes into small cubes or pass through a meat grinder.

Sauté the onions and carrots until transparent. Then add chopped tomatoes. Simmer the sauce for 5-10 minutes over low heat.

To this vegetable sauce add chopped garlic, bell pepper and herbs to taste.

Prepare cucumbers and zucchini, cut them into half circles.

The sauce needs to be salted and sweetened a little; the tomatoes taste sour.

Add the prepared vegetables to the sauce, add apple cider vinegar and cook over medium heat for about 5 minutes.

Fill sterilized jars with salad and cover with lids.

Sterilize the salad in a pan of water for 20 minutes (500 ml), and then carefully seal the jars with lids. Turn the jars over.
Wait until the jars of zucchini and cucumber salad have cooled down for the winter and put the preserves in the pantry.

Recipe 4: finger-licking zucchini salad for the winter without sterilization

zucchini – 2 kg
greens – 2 bunches
garlic – 2 heads
water – 1.7 l
sugar – 4 tbsp
salt – 4 tbsp
ground black pepper – 1 tsp
ground red pepper – 1 tsp
bay leaf – 6 pcs
vinegar – 100 ml
cloves – 10 buds
coriander – 1 tsp
vegetable oil – 250 ml

Wash the zucchini, trim the stalks, remove the skin and remove the seeds. Cut the pulp into rings.

Tear the greens into meshes, divide the garlic into cloves and place on the bottom of the jars. Place zucchini on top.

For the marinade, heat the water, add sugar, salt, herbs, spices and bring to a boil. When the liquid begins to boil, add vegetable oil and boil again. Finally add vinegar, stir and remove from heat.

Fill the jars with hot marinade, roll up, turn over and let cool completely. Then put it in a cool place and store the finger-licking zucchini there, canned without sterilization until winter.

Recipe 5: mother-in-law's tongue salad from zucchini with garlic for the winter

Zucchini (young) – 3 kg
Carrots – 3 pcs.
Sweet pepper - 3 pcs.
Tomato paste – 500g or 1.5 liters of tomato puree
Garlic – 100 g
Hot pepper – 1 pc.
Sugar – 180 g
Vegetable oil – 200 ml
Coarse salt - 2 tablespoons. spoons
Vinegar 9% - 180 ml

Prepare, wash and clean all necessary products.

As you already understood, zucchini must be cut into long slices 5 mm thick. In the original recipe, cut into long slices, but next time I will cut into rings or cut these plates in half, because it’s inconvenient to put in jars and also to eat. (I'm making a note to myself.)

Grate the carrots on a coarse grater.

Grind the garlic, a blender came to my rescue. It's so good that he exists!

Cut the sweet pepper into strips.

If you don’t have tomato paste, you can simply grind the tomatoes with a blender or through a meat grinder, you will get tomato puree.

Finely chop the hot pepper. Be careful here, it burns your hands, so it’s better to work with it with gloves and not touch other parts of the body with your hands. If you like your appetizer spicier, add one hot pepper or more to taste.

Place all the chopped vegetables in a suitable sized saucepan. Add all the spices - salt, sugar. Pour in vegetable oil and vinegar. Stir and set aside for 1 hour to allow the zucchini to release its juice.

Let it cook. After boiling, simmer for about 40 minutes, stirring constantly.

While the salad is cooking, I wash and sterilize the jars.

Place the prepared “mother-in-law’s tongue” zucchini salad in sterile jars and store for the winter. A wonderful appetizer is ready.

As usual, I turn the jars upside down and cover them with a blanket for a day.

Recipe 6: Korean zucchini salad for the winter

3 kilograms of zucchini,
0.5 kilograms of carrots,
0.5 kilograms of onions,
2 tbsp. l. fine salt,
1 cup of sugar,
150 ml 9% vinegar,
1 tsp. seasonings for carrots in Korean,
1 glass of oil.

For the salad you need to prepare the vegetables.

Wash the zucchini thoroughly, remove the skin and, if necessary, remove the seeds. Grate Korean carrots.

Carrots also need to be thoroughly washed and peeled. And also grate on the same grater.

Peel the onion, wash it, and cut it into half rings, preferably thinner than mine.

We combine everything together in a deep saucepan or enamel basin. Add sugar, salt, seasoning for Korean carrots, vinegar and vegetable oil.

Mix the salad thoroughly. Let's stand for a while.

Place the salad in clean, prepared jars and fill with the remaining marinade.
Sterilize in the oven for 10-15 minutes (half-liter jars).
And roll up with sterilized lids.

Recipe 7: Uncle Bens salad from zucchini for the winter

Zucchini – 2 kg
Onion – 200 g
Sweet pepper – 5-6 pcs.
Tomatoes – 1 kg
Vegetable oil – 1 cup (200ml)
Sugar – 1 cup (200ml)
Salt - 1 table. spoon
Tomato paste – 200 g
Water – 1 l
Vinegar 9% - 100 ml

Prepare jars in advance, wash and sterilize.

Many housewives sterilize jars in the oven, in the microwave, but I sterilize them the old fashioned way over steam.

From this amount of products you will get approximately 4.5 liters of ready-made salad. Dissolve tomato paste in 1 liter of water. (I think that you can replace it with tomato juice or chopped tomatoes in the same quantity.) Then wash it thoroughly, peel all the vegetables and cut them. Decide for yourself how to cut into cubes or strips. For the Ankle Bens zucchini salad, I cut all the cuts into strips, I like it better that way. If you decide to dice, then cut all the vegetables into cubes.

What is this salad made of? This is a question many of those you serve will ask you. Thanks to standard cutting, the salad turns out to be very original. That is, with a little effort, an ordinary zucchini turns... A zucchini turns... Into cabbage! Or not cabbage? I won’t say exactly what it turns into, but very few people will be able to see the zucchini in it.

Necessary:

Zucchini - 1.5 kg
Onion – 250 g
Carrots – 250 g
Sugar - 100 g (approx. 0.5 cup)
Salt - 1.5 tbsp. fine salt without a slide (45 g)
Vinegar 9% - 100 ml
Vegetable oil – 100 ml

Yield: about 4 0.5 liter cans.

Preparation:

So, let's start cutting the zucchini.

If its skin has already become rough, it needs to be peeled.

Overgrown zucchini with hard seeds are perfect for this satat; cut off the pulp and discard the middle.

Using a special device or a Korean grater, cut off the suitable part of the pulp.

It seems like it’s going to take a long time, but believe me, it’s not, things move quite quickly if you’re focused on the process, and even faster with fiery rhythmic music.

These are the chips we need.

The carrots are grated on a Korean grater or using the same device.

Cut the onion into thin half rings.

Place all the vegetables in a large container, add the remaining ingredients, mix thoroughly with your hands and leave for half an hour.

During this time, the vegetables will give juice and become softer.

Don't worry, they will come out crispy from the jar.

Place the soaked vegetables in sterilized jars.

Important point!

Of course, you will want to pack the vegetables tightly so that there is less “water” in the jar. But don't make this mistake. Vegetable juice is needed for good heating of the cans; it is a heat conductor. If there is little liquid in the salad, it may spoil during storage.

Cover the filled jars with sterilized lids and place in a saucepan.

Everything is standard, we put a wire rack or cloth on the bottom of the pan, and a jar on top.

The water should reach the “hangers”, about 2-3 cm short of the top.

It’s even better if you also cover the pan with a lid, then the necks of the jars will also warm up well.

We sterilize jars with a volume of 0.5-0.7 liters within 20-25 minutes After the water boils, immediately screw on the lids and turn them upside down.

The salad can be stored at room temperature.

In winter, you will definitely praise yourself for not being too lazy to do it.

Preparing for the winter is useful, but it can also be enjoyable. Remember how the harvesting season usually begins? You need to find the best proven recipes, prepare jars and other containers, and then slowly buy everything you need and make preparations.

And if you remove the most difficult stage from this list - the search for proven recipes, then the process of preparing winter preparations will be very, very enjoyable. Zucchini-based preparations are a healthy and tasty product that is easy to prepare (and also very inexpensive).

How can winter preparations be made from zucchini?

Zucchini is a unique product. Like cucumbers, they have practically no distinct taste of their own, which means that with the right skill, you can cook anything from them. Various salads - both vegetable and with various additives such as rice.

You can make caviar - there are hundreds of recipes: from baked and raw vegetables, with the addition of garlic and all kinds of spices. Jams and compotes are made from zucchini, they are pickled (like cucumbers and mushrooms), and salted. Read the recipes, choose the ones you like and cook for your health!

Zucchini caviar - step-by-step recipe

Squash caviar is a wonderful and tasty appetizer that can be eaten on its own (just with bread), used as an additive to vegetable and meat dishes, or eaten as a side dish.

Ingredients:

5 kg of young peeled zucchini
250g tomato paste (it’s better to take canned from the store rather than homemade);
300 ml refined oil;
2 tbsp. vinegar essence (the one that is 70%);
100g garlic;
0.5 l of water;
3 tbsp. salt;
2 chili peppers.

Preparation:

Peel the raw zucchini, remove the seeds and grind in a meat grinder (or blender), grind the pepper and mix the mass.
Mix water with tomato paste, and then pour into a saucepan with the zucchini-pepper mixture.
Pour refined oil into a saucepan with the zucchini mass, add sugar and salt, mix well and put on medium heat.
Simmer the vegetable mixture for about an hour and a half, stirring occasionally.
Peel three heads of garlic and chop.
When the mixture has been on the fire for 70-80 minutes, add garlic and vinegar, mix the whole mixture well, and cook for ten minutes.
Remove the pan from the stove, put it in jars and roll up the lids, turn it upside down and put it under the blanket.

Finger-licking zucchini - a very tasty preparation

Finger-licking zucchini is delicious and quite easy to prepare.

Ingredients:

3 kg of young peeled zucchini;
1 kg of bell pepper (preferably red) pepper;
0.5 kg of tomatoes;
1 tbsp. refined oil;
0.5 tbsp. (or more - to your taste) vinegar 9%;
1 tbsp. Sahara;
2 heads of garlic;
2 chili peppers;
2 tbsp. salt.

Preparation:

Chop the zucchini into large pieces (this is necessary so that the zucchini does not boil over during the process).
Puree the tomatoes and peppers with a blender or meat grinder, put them in a saucepan, pour in salt, sugar, pour in the oil, add chopped garlic (you can grind it in a meat grinder or blender together with tomatoes and peppers). The mixture must be mixed well.
Place the zucchini in a saucepan with the vegetable mixture, mix well, cover with a lid and place on medium heat.
When the mixture boils, you need to leave it on the stove for another twenty minutes (if the mixture boils too much, then you need to turn the heat down).
Then add the vinegar, mix, heat for two minutes and put into jars (pre-sterilized), then roll up.

Zucchini salad for the winter - step-by-step photo recipe

In cold weather, when it’s blowing outside and frost covers the windows with fancy patterns, you really want to see a fragrant piece of summer warmth on the table. Jams, compotes, cucumbers, tomatoes... what else can you pamper your family with? If your garden beds are full of zucchini, then you can prepare a spicy salad with tomato sauce.

Your mark:

Cooking time: 3 hours 0 minutes

Quantity: 3 servings

Ingredients

Zucchini: 2 pcs. medium size
Bow: 3 pcs.
Carrots: 10 pcs. little ones
Fresh dill: bunch
Garlic: a few cloves
Tomato sauce: 120 ml
Salt: 1 tbsp. l.
Water: 125 ml
Vegetable oil: 2 tbsp. l..

Cooking instructions

Store jars of squash salad in a cool place.

The salad is so tasty that it doesn’t always survive until winter. Of course, this is a great addition to many summer dishes.

Zucchini salad in tomato sauce goes perfectly with boiled new potatoes. Serve it also with rice, pasta or buckwheat. The combination of such a spicy salad with meat would also be appropriate.

Korean zucchini for the winter - the best recipe

Spicy zucchini rolls pale in comparison to Korean zucchini; if you like spicy food, be sure to try it.

Ingredients:

1 kg. mature large zucchini;
1 tbsp. grated carrots;
1 tbsp. chopped onion rings;
1 tbsp. thinly sliced bell pepper;
6-8 cloves of garlic;
0.5 tbsp. vinegar 9%;
3 tbsp. sugar (if you prefer sweeter, then with a slide);
10 g salt;
Korean carrot spices (1.5 tbsp);
a bunch of dill and parsley.

Preparation:

Grate the zucchini and place in a saucepan.
Then you need to add carrots, onions, peppers, chopped garlic, refined oil, sugar and salt, seasoning, chopped herbs and vinegar, mix everything and leave to rest for 4 hours.
Then mix again, put in sterilized jars and cover with lids, put the jars in a pan, pour water into the pan and bring to a boil.
The preparations need to be boiled in this way for 25 minutes (for 500-700 gram jars), after which we close the lids and set the jars to cool with the lids down.

A very simple recipe for preparing zucchini: minimum time, excellent results

Great recipe that's easy to make. This salad should be stored in the refrigerator.

Ingredients:

1 liter jar of chopped zucchini;
1 liter jar of chopped tomatoes;
1 liter jar of grated onions, carrots and garlic (the ratio is to your taste, no more than a head of garlic for this amount of vegetables);
0.5 tbsp. refined oil;
2 tsp salt;
2 tbsp. Sahara;
1 tsp vinegar 70%.

Mix all the products and simmer over medium heat for about an hour and a half (depending on the ripeness of the zucchini), and then place in sterilized jars and roll up. Cool with the bottom up, in a blanket.

Mother-in-law's tongue from zucchini - step-by-step detailed recipe

Everyone will like this spicy snack called “Mother-in-Law’s Tongue” - it’s very tasty.

We will need:

2 kg. mature large zucchini;
1 kg. sweet pepper;
1 tbsp. vegetable oil;
1 cup of sugar;
2 chili peppers;
1 head of garlic;
1 tsp salt;
1 kg. tomato ketchup;
1 tbsp. vinegar 70%;
several bay leaves, a package of peppercorns.

Preparation:

Peppers and zucchini need to be washed, cleaned of tails and seeds and cut into large pieces into a saucepan.
The hot pepper should be cut into rings, mixed with garlic pressed through a special press and added to the vegetable mixture.
Then you need to put ketchup in a saucepan (if you like it spicier, you can use a spicy variety of ketchup), pour in oil and vinegar, add spices, salt and sugar.
Bring the mixture to a boil, reduce the heat and simmer for an hour.
The mixture should be poured into sterilized jars and rolled up.

Pickled zucchini - ideal preparation for the winter

The easiest way to prepare zucchini for the winter is to pickle it.

For the king of the table - pickled zucchini, we will need the following ingredients:

3 kg. young zucchini;
half a head of garlic;
1 tbsp. salt;
1 tbsp. Sahara;
2 tbsp. vinegar 9%;
2 tbsp. vodka.

You can add leaves and roots that you usually add to cucumbers or tomatoes - this could be currant and raspberry leaves, dill, horseradish, parsley.

Preparation:

Zucchini must be cut into thin slices and placed in jars (it is best to take 500-700 gram jars).
Place a few cloves of garlic and a couple of peppercorns in each jar.
Boil water (2 liters), add salt, sugar and vinegar, stir and pour over the zucchini.
Then roll up the lids and leave to cool upside down (preferably in a blanket).

Adjika from zucchini - simple and tasty

Zucchini adjika can be prepared in less than an hour, but I warn you - it is a spicy and tasty appetizer.

Ingredients:

3 kg. young zucchini;
0.5 kg of sweet pepper;
0.5 kg carrots;
1 kg of tomatoes;
1 tbsp. refined oil;
2 tablespoons each of salt, sugar, red hot pepper and vinegar 9%.

Everything needs to be crushed in a convenient way (I prefer a blender), mixed with spices, oil, and cooked for forty minutes. Then add vinegar, cook for a couple of minutes and put into jars, close with lids and cover with a blanket.

Zucchini lecho recipe

Do you love zucchini lecho as much as I love it? If yes, then pay attention to the recipe!

Ingredients:

2 kg each of fleshy tomatoes, sweet bell peppers (tastier with yellow or red peppers, green ones give a sharp taste) and zucchini (if they are not too young, it is better to peel and remove the seeds).
For the syrup you will need 0.5 cups of refined oil, apple cider vinegar and sugar, as well as 2 tbsp. salt.

These are the basic ingredients for classic lecho; if you want to diversify the taste, you can add pepper, garlic, dill and other spices.

All vegetables need to be cut into equal cubes, placed in a saucepan and cooked for 15 minutes after the start of boiling, and then add salt, sugar, oil and vinegar. The finished product is placed in jars (certainly after sterilization), sterilized for another 20 minutes, rolled up and turned over. Cool under the blanket.

Zucchini like milk mushrooms - step-by-step recipe

It’s very easy to surprise your family and guests with a new appetizer - prepare zucchini for milk mushrooms. Crispy, with a rich taste... mmm - this is a masterpiece!

Ingredients:

2 kg of any zucchini (if too large, cut thinner);
1 tbsp. l. sea salt;
0.5 tbsp. pepper (ground or peas);
3 tbsp. Sahara;
3 tbsp. refined oil;
0.5 tbsp. vinegar 9%;
garlic and dill to taste.

Preparation:

Vegetables need to be peeled and cut so that the pieces visually resemble chopped mushrooms.
Chop the garlic and dill, mix everything (including vinegar, oil and spices) and leave for several hours.
Sterilize jars and lids.
Place the zucchini with dill and garlic in jars, cover with lids and sterilize the jars by boiling for 10 minutes.
After this, the jars are rolled up, turned over and cooled. There is no need to cover with a blanket.

There are many recipes for pickled vegetables, but this recipe will surprise even experienced housewives.

Ingredients for a 0.5-0.7 l jar:

4 firm tomatoes;
small young zucchini;
half a sweet pepper;
some carrots and garlic.

For the marinade you need 3 cloves of garlic, 1 tsp. mustard seeds, 3-5 peppercorns, 1 tbsp vinegar, salt and sugar to taste.

Preparation:

Vegetables need to be cut into pieces.
Place garlic, peppercorns and mustard on the bottom of a dry jar.
Then lay out layers of sweet peppers, carrots, zucchini and tomatoes.
To prepare the marinade, you need to boil 300 ml of water, add salt, sugar (about 2 tablespoons each or to your taste) and vinegar and pour the marinade over the vegetables.
Cover the jars with lids and sterilize for 10 minutes.
Then roll up the lids, turn the jars over and cover with a towel.

Zucchini with mayonnaise - a delicious winter recipe

If you want to cook zucchini with mayonnaise for the winter, then you need to decide what exactly you want to cook - mayonnaise can be added to almost any winter salad. Squash caviar with mayonnaise turns out very tasty.

Zucchini (about 3 kg) needs to be peeled and grated (or chopped in a meat grinder), mixed with a can of tomato paste (250 grams is enough), put the scrolled onions in a meat grinder (0.5 kg) and add a 250 gram pack of full-fat mayonnaise. Then you need to add 3 tbsp. sugar, 2 tbsp salt, a little pepper to your taste, and half a glass of vegetable oil.

The mixture should be simmered over low heat for about an hour, then add spices and cook for another hour. The jars need to be sterilized (in the way that is most convenient for you), the caviar should be laid out and covered with lids. Turn the jars upside down, cover with a blanket and cool for about a day.

Zucchini like pineapples - an original recipe for winter preparation

Do you like experiments? Try making compote from zucchini - tasty and sweet, and the zucchini in it look like pineapples. The recipe is very simple and even a novice housewife can make compote.

Ingredients:

1 medium zucchini (it is better to take one that is not too old - young zucchini is much more tender);
5-7 plums, if possible, cherry plum should be used;
1 faceted glass of granulated sugar;
1 liter jar of water;
1 tsp vinegar (it is safest to use 9% table vinegar);
a couple of lemon slices.

Use my spice bouquet - a couple of allspice peas, 2 cloves, a couple of mint leaves (or half a teaspoon of dried mint), or make your own. You can try adding cardamom, orange zest and lemon balm.

What to do:

You need to prepare the zucchini for cooking - the zucchini needs to be thoroughly washed, peeled, seeds removed if necessary (you don’t have to remove them from young zucchini, the seeds are very soft), and then cut into rings - about a centimeter thick. If your zucchini has seen a lot in life, then it is better to cut it thinner.
Then wash the plum.
Place spices at the bottom of a liter jar (empty) - allspice, cloves, mint and vinegar.
We put water and sugar to boil, at this time we put zucchini, lemon and plum slices into a jar.
Fill with boiling syrup and set to sterilize for ten minutes (so that the water in the jars boils).
Then we seal it with airtight lids and wait a few days (at least).
Store canned food in a dark place (a pantry will do). Enjoy your health!

Spicy zucchini - photo recipe

The recipe for making spicy zucchini is very simple. For 1 kg of zucchini you will need:

bay leaf – 5 medium leaves;
allspice – 8 peas;
horseradish leaves;
parsley sprigs and dill umbrellas (for aroma);
a few cloves of garlic;
2 hot peppers;
for marinade: salt, granulated sugar and vinegar to taste

Yield: 4 half liter jars.

Cooking method

1. Wash the jars with soda and scald with boiling water along with the lids.

2. Cut the zucchini into half rings and transfer to a container.

3. Place horseradish leaves on the bottom of the jar, crumble an umbrella of dill and a few sprigs of parsley. Place a clove of garlic cut into several pieces and a couple of hot pepper rings.

4. Fill the jars with zucchini.

5. Boil water for the marinade: the proportion per liter of water is 100 grams of sugar and 50 grams of salt. Add bay leaf and allspice for flavor. After boiling, pour in vinegar.

6. Pour the prepared marinade over the zucchini, roll it up and cover it with a blanket. Leave the jars with the lids down for a day.

Perfect preparation without sterilization

A good housewife knows that winter zucchini preparations are an excellent alternative to complex salads and mushroom preparations, but preparing zucchini is much easier and they cost less. And if you cook zucchini without sterilization, then the entire preparation will take no more than half an hour.

Ingredients for 3 l:

1.5 kg of zucchini;
4 sprigs of parsley;
4 cloves of garlic;
3 tbsp. granulated sugar;
3 tbsp. l. fine salt;
6 tbsp. l. vinegar (take 9%);
a couple of bay leaves and a few black peppercorns.

What to do:

Wash and cut the zucchini (it’s best into slices, but you can cut it the way you like), soak in water for three hours, then drain the water.
Then you need to prepare a three-liter jar - wash it, pour a little water (about 0.5-1 cm) into the bottom, and put it in the microwave. As a rule, two and three liter jars do not fit in a microwave oven in height, so you can put the jar on its side. Run the microwave for 2 minutes - the water in the jar will boil and disinfect it - this is a great option for sterilization. Pour out the remaining water - the jar will dry in a couple of seconds.
Next, you need to put parsley, bay leaf, garlic and peppercorns in a jar, and place the zucchini as tightly as possible.
Fill with boiling water, cover with a lid and let rest for about twenty to thirty minutes.
After this, drain the water from the jar into a saucepan, add salt and sugar to the water and boil again, then add vinegar and pour the brine back into the jar.
Immediately after this, you need to roll up the jar, turn it over and wrap it in a blanket (until it cools down).

Easy and tasty zucchini preparations for the winter! And for a “snack” there’s another video recipe.

We look forward to your comments and ratings - this is very important to us!

The most delicate taste and low calorie content of the fruit have made this vegetable one of the most beloved and widespread. Of course, you guessed which vegetable we are talking about? Yes, yes, exactly about zucchini.

Zucchini is used to prepare stews and sautés, pancakes and potato pancakes, lecho and ratatouille. They make jam and make cakes, bake and stuff them. Zucchini also makes delicious salads that can be stored all winter without any problems.

Zucchini salad recipes

Zucchini salad in honey sauce

You will need:

Zucchini - 1 kg.
Parsley - 1 bunch.
Salt - 1 teaspoon (without a slide).
Ground black pepper - 1/3 teaspoon.

For the marinade you will need:

Olive oil - 200 ml.
Vinegar 6% - 4 tbsp.
Honey - 3 teaspoons.
Garlic - 4 medium-sized cloves.

Recipe:

Wash the zucchini, cut crosswise into 2 parts, then each one in half (lengthwise). Then cut each part into long plates about 0.5 cm thick.
Wash the parsley and chop finely.
Place the zucchini in a saucepan, add salt, ground black pepper and parsley. Leave it like this for half an hour.
Prepare the marinade: mix honey (if thick, melt in a water bath) with olive oil, garlic and vinegar.
Drain the resulting liquid from the zucchini, pour in the marinade, and stir.
Place the prepared salad in clean jars, sterilize for 30 minutes (for jars with a capacity of 0.5 liters), roll up, and cool. Store in a cool place.

Zucchini salad with horseradish and pepper

You will need:

Zucchini - 2.5 kg.
Sweet pepper - 1 kg.
Horseradish - 100 gr.
Parsley - 5 sprigs.

For the marinade you will need:

Refined vegetable oil - 300 gr.
Tomato juice - 100 ml.
Sugar - 100 gr.
Salt - 1.5 tbsp.
Vinegar 9% - 100 ml.

Recipe:

Wash young zucchini and cut into small pieces.
Wash the pepper thoroughly, remove the seeds and cut into cubes.
Wash the garlic and horseradish, peel and chop with a meat grinder.
Prepare the marinade: mix vegetable oil, tomato juice, salt and sugar.
Place chopped garlic, horseradish, pepper and finely chopped zucchini into a saucepan. Pour over the marinade. Boil over medium heat for 20 minutes (after boiling), add vinegar 5 minutes before the end of cooking.
Place the hot salad into prepared jars and place a parsley leaf on top of each jar. Sterilize for 10 minutes (time indicated for 0.5 liter jars). Roll up, wrap well and leave until completely cool. The salad should be stored in a cool place.

Zucchini salad with sauce

You will need:

Zucchini - 3.5 kg.
Carrots - 0.5 kg.
Garlic - 4 medium sized heads.
Vinegar - 150 ml.

For the marinade you will need:

Tomato sauce - 500 ml.
Vegetable oil - 200 ml.
Sugar - 150 gr.
Salt - 2 tablespoons.
Ground red pepper (hot) - to taste.

Recipe:

Wash the zucchini and cut into cubes, approximately 1.5 by 1.5 centimeters.
Wash the carrots, peel and grate on a coarse grater.
Prepare a marinade from vegetable oil, salt, sugar, ground red pepper (if you want a spicier taste) and tomato sauce.
Put zucchini, carrots, garlic (pre-peeled and chopped using a garlic press) into the boiled marinade and boil everything together for 25 minutes.
Then add vinegar and cook the salad for another 5 minutes. Then put into sterilized jars, roll up, and cool. Store in a cool place.

Important: To prepare this salad, you can use not only young, but also overripe zucchini. Overripe fruits need to be peeled and the core and seeds removed.

Zucchini salad “Under the milk mushrooms”

You will need:

Zucchini squash - 3 kg.
Fresh parsley - 1 bunch.
Fresh dill - 1 bunch.
Garlic - 2 pcs. medium size
Vinegar 9% - 200 ml.
Salt - 2 tablespoons.
Ground black pepper - 1 tbsp.
Sugar - 150 gr.

Recipe:

Wash the zucchini, peel and cut into small slices about 0.5 centimeters thick.
Wash the parsley and dill well and chop finely.
Peel and chop the garlic using a garlic press.
Add chopped herbs, garlic, vegetable oil, vinegar, salt, ground black pepper, and sugar to the zucchini. Mix everything well and leave for 3 hours.
Then put the salad into jars, sterilize for 15 minutes (for 0.5 liter containers), roll up and, without wrapping, let cool.
Store in a cool place.

Korean zucchini salad

You will need:

Zucchini - 1.5 kg.
Bell pepper - 200 gr.
Carrots - 500 gr.
Garlic - 2 medium sized heads.
Seasoning for Korean carrots - 2 tablespoons (without a slide).

For the marinade you will need:

Refined vegetable oil - 100 ml.
Sugar - 0.5 cups.
Salt - 1 tablespoon.
Vinegar 6% - 100 ml.

Recipe:

Wash the zucchini (if the fruits are overripe, peel, remove the core and seeds) and grate on a special grater - for Korean carrots.
Wash the pepper, remove the seeds and cut into small pieces.
Grate the washed and peeled carrots on a special Korean carrot grater.
Peel and grate the garlic on the finest grater.
Mix zucchini, peppers, carrots, garlic, Korean carrot seasoning and refrigerate for 5 hours.
Prepare a marinade from vinegar, salt, sugar and vegetable oil, but do not heat it.
Pour the marinade over the vegetables, mix thoroughly and place in sterilized jars.
Sterilize jars with salad for 15-20 minutes (0.5 l), roll up. After cooling, store in a cool room.

Zucchini salad “Three tastes”

You will need:

Zucchini - 2 kg.
Onions - 500 gr.
Garlic - 1 medium sized head.
Vegetable oil - about 200 ml.
Vinegar 6% - 2.5 tablespoons.
Celery - a small bunch.
Ground black pepper - 0.5 teaspoon.
Salt - 1 tablespoon.

Recipe:

Wash the zucchini and cut into slices approximately 0.8 cm thick.
Pour vegetable oil (1-2 tablespoons) into a heated frying pan. When it's hot, add the zucchini. Fry them on both sides until golden brown and place in a saucepan.
Cut the peeled onion into small cubes and fry until golden brown.
Peel and chop the garlic using a garlic press.
Wash the celery and chop finely.
Place in one container: zucchini, onion, garlic, celery, ground black pepper. Pour in the remaining vegetable oil, add salt and mix well.
Place the salad in prepared jars (0.5 l), place in boiling water for 25 minutes. Then add 1 tablespoon of vinegar to each jar and sterilize them for another 5 minutes. Roll up and cool. The salad must be stored in a cool place.

Salad “Wonderful”

You will need:

Zucchini - 3 kg.
Tomatoes - 1 kg.
Fresh mushrooms (champignons) - 1 kg.
Onions - 500 gr.
Vegetable oil - 200 ml.
Dill greens - 2 bunches.
Salt - 2.5 tablespoons.
Vinegar - 200 ml.

Recipe:

Wash the zucchini and cut into slices about 0.8 cm thick.
Season the sliced mugs with salt and fry each on both sides in vegetable oil.
Peel the onion, wash and cut into thin half rings.
Wash the mushrooms, cut into small pieces and boil in salted water (1 tablespoon of salt per 1 liter) for 5 minutes.
Fry the boiled mushrooms in a small amount of vegetable oil.
Mix the zucchini with mushrooms, add a little oil and simmer for 15 minutes over low heat.
Wash the tomatoes, cut into slices about 0.8 cm thick, lightly salt and fry in vegetable oil on both sides.
To the zucchini with mushrooms add tomatoes, pre-washed and chopped dill, chopped onion, ground black pepper, remaining salt, vegetable oil, vinegar. Mix everything well and simmer over low heat for another 5 minutes.
Place the hot salad in prepared jars, sterilize for 35 minutes (time indicated for a 0.5 liter container), roll up, and cool. Store in a cool place.

Zucchini salad with mayonnaise

You will need:

Zucchini - 4 kg.
Onions - 500 gr.
Carrots - 500 gr.
Mayonnaise - 250 gr.
Vinegar 9% - 250 ml.
Vegetable oil - 250 ml.
Sugar - 7 tablespoons (without slides).
Salt - 4 tablespoons (without slides).
Ground black pepper - 0.5 teaspoon.

Recipe:

Wash the zucchini and cut into small cubes.
Wash the carrots, peel and cut into small pieces.
Peel the onion and finely chop.
Place zucchini, onions, carrots, mayonnaise, vinegar, vegetable oil, sugar, salt and pepper in one container and mix well. Then place in pre-prepared jars (0.5 l), sterilize for 40 minutes and roll up. Zucchini salad with mayonnaise should be stored in a cool room.

Zucchini salad with lemon and basil

You will need:

Bell pepper - 1 pc. (large).
Lemon - 1 pc. (medium size).
Basil - 1 bunch.
Parsley - 5 sprigs.
Vegetable oil - about 200 ml.
Olive oil - about 200 ml.
Chili pepper - on the tip of a knife.

For the marinade you will need:

Water - 800 ml.
Apple cider vinegar - 300 gr.
Salt - 1 tablespoon.
Sugar - 2 teaspoons.

Recipe:

Wash the zucchini and cut into slices about 5 mm thick.
Mix vinegar with water, add sugar, salt and bring the resulting mixture to a boil.
Place the zucchini into the boiling marinade and boil for about 3 minutes. Remove, dry and lightly fry in vegetable oil on both sides.
Wash the bell pepper, remove the seeds and cut into small cubes.
Wash the lemon, remove the seeds and cut into small pieces along with the peel. Mix with bell pepper and pre-washed and chopped basil and parsley.
Add olive oil, remaining vegetable oil and chili pepper to the mixture of lemon, pepper and basil. Mix everything well.
Arrange the fried zucchini in sterilized jars as follows: a layer of zucchini - a layer of a mixture of lemon, basil, olive oil, pepper. Cans with a capacity of 0.5 l. sterilize for 30 minutes. Roll up, cool and store in a cool room.

Zucchini salad with apple juice

You will need:

Zucchini - 2 kg.
Apple juice - 200 ml.
Refined vegetable oil - 200 ml.
Water - 200 ml.
Garlic - 1 large head.
Vinegar - 2 tablespoons.
Sugar - 1.5 tablespoons (without a slide).
Salt - 1.5 tablespoons (without a slide).

Recipe:

Wash the zucchini, cut into thin long slices and place in clean, prepared jars.
Peel the garlic and grate it on the finest grater.
Mix apple juice, water, sugar, salt, vegetable oil, vinegar and grated garlic. Bring the marinade to a boil and pour into jars (0.5 l) with zucchini.
Sterilize for 10 minutes and roll up.
Turn the jars upside down and cover with a blanket. After complete cooling, transfer the workpieces to a cool place for storage.

Zucchini salad “With a twist”

You will need:

Young zucchini - 1 kg.
Sweet pepper - 400 gr.
Carrots - 200 gr.
Plum (not overripe) - 200 gr.
Parsley - 1 bunch.
Garlic - 1 large head.
Vegetable oil - 150 ml.
Tomato paste - 2 tablespoons.
Vinegar 9% - 75 ml.
Salt - 25 gr. (1 tablespoon).
Sugar - 100 gr.

Recipe:

Wash the zucchini and cut into cubes approximately 1.5 by 1.5 centimeters.
Wash the pepper, peel and cut into small pieces.
Wash the carrots, peel and cut into small cubes.
Wash the plums, remove the seeds and grind them using a meat grinder or blender.
Wash the parsley and chop finely.
Peel the garlic and grate it on a fine grater.
Place zucchini, peppers, carrots and plums in a saucepan, add salt, tomato paste, vegetable oil and sugar. Mix everything well and boil for 20 minutes.
After the specified time, add garlic, vinegar, parsley and cook for another 10 minutes.
Place the hot salad in sterilized jars and roll up.

Salad "Mother-in-law's tongue"

You will need:

Young zucchini (you can take zucchini) - 3 kg.
Tomato juice - 1.5 l.
Vegetable oil (odorless) - 250 ml.
Tomato paste - 2 tablespoons.
Bell pepper - 500 gr.
Garlic - 150 gr.
Chili pepper - 2 small.
Salt - 3 tablespoons (without top).
Sugar - 200 gr.
Vinegar 9% - 200 gr.
Mustard (ready) - 1 tbsp.

Recipe:

Wash the zucchini, cut into “columns” about 10 cm long. Cut each “column” lengthwise into plates about 0.5 cm thick.
Grind bell peppers and chili peppers (pre-washed and seeded), as well as pre-peeled garlic in a blender or meat grinder.
Place the zucchini in a saucepan, add sugar, salt, vegetable oil, tomato paste, tomato juice, mustard, chopped pepper, and garlic. Mix everything and cook for 30 minutes (from the moment of boiling) over low heat.
After half an hour, add vinegar and let simmer for another 5 minutes. Then put the salad into sterilized jars and roll up.

Zucchini salad with garlic and herbs

You will need:

Zucchini (necessarily young) - 1 kg.
Garlic - 1 large head.
Parsley - 10 sprigs.
Basil - 5 sprigs.
Dill - 5 sprigs.
Vegetable oil - about 100 ml. for frying + 50 ml. for filling.
Vinegar 9% - 2 tablespoons.
Salt - 1 teaspoon (without a slide).

Recipe:

Wash the zucchini and cut into thin slices about 0.8 - 1 cm thick.
Salt the slices and fry on both sides in sunflower oil until golden brown.
Peel the garlic and chop in a garlic press.
Wash parsley, basil and dill and chop finely.
Boil vegetable oil, cool and pour 3 tablespoons into the bottom of each jar.
Lay the zucchini in layers, sprinkling each layer with herbs and garlic.
After filling the jars to the top, you need to compact the contents a little so that it is completely covered with oil.
Pour 1 tablespoon of vinegar into each jar (0.5 l.) with salad, sterilize for 30-35 minutes, roll up.

Zucchini salad with beets

You will need:

Zucchini - 4 kg.
Beets - 2 kg.
Onions - 2 kg.
Sugar - 400 gr.
Vegetable oil - 200 ml.
Salt - 4 tablespoons.
Vinegar 9% - 200 ml.
Ground black pepper - 0.5 teaspoon.

Recipe:

Wash the zucchini (if the fruits are overripe, remove the peel and seeds) and grate on the coarsest grater.
Wash the beets, peel them and grate them on a coarse grater.
Peel the onion and cut into thin oblong pieces.
Place the zucchini, beets and onions in a saucepan, add sugar, vegetable oil, salt and ground black pepper. Cook for 35 minutes (from the moment of boiling) over low heat.
After the specified time, add vinegar, mix well and cook for another 5 minutes.
Place the finished salad while hot in sterilized jars and roll up.

Zucchini salad with cucumbers

You will need:

Zucchini (young) - 1.5 kg.
Cucumbers (not overgrown) - 1.5 kg.
Tomatoes - 200 gr.
Garlic - 1 large head.
Carrots - 100 gr.
Parsley - 1 bunch.
Tomato paste - 150 gr.
Vegetable oil - 100 gr.
Sugar - 150 gr.
Salt - 1.5 tbsp.
Vinegar 9% - 100 ml.

Recipe:

Wash the zucchini and cut into cubes approximately 1.5 by 1.5 centimeters in size.
Wash cucumbers (medium size), peel and cut into cubes.
Wash the tomatoes and cut into small pieces.
Peel the carrots, wash and grate on a coarse grater.
Grate the peeled garlic onto a fine grater.
Place zucchini, cucumbers, tomatoes and carrots in a pan, add tomato paste, salt, sugar, vegetable oil. Mix everything carefully and boil for 35 minutes (from the moment of boiling).
Add garlic, pre-washed and chopped parsley, vinegar to the salad and mix thoroughly. Boil for another 5 minutes, pour into sterilized jars, and roll up. published

Salad “Scarlet Flower”

Required: 3 kg of beets, 2 kg of carrots, 2 kg of sweet pepper, 2 pods of hot pepper, 3 kg of tomatoes or 1.5 liters of tomato juice, 0.5 liters of vegetable oil.

Grate the beets and carrots on a coarse grater, cut the peppers into strips, and mince the tomatoes.

Pour oil into a wide saucepan, let it boil, add carrots and beets, simmer for 10 minutes. Then add the rest of the vegetables, salt to taste, and add a few bay leaves. Simmer for 1 hour covered over low heat.

When hot, pour into prepared jars and roll up.

Zucchini salad “Riddle”

Required: 3 kg of peeled zucchini, 500 g each of carrots and onions, 2 medium heads of garlic, 1 glass of sugar, 3 tbsp. spoons of salt, 1 glass of sunflower oil, 1 glass of 6% vinegar.

Grate the zucchini and carrots on a coarse grater, finely chop the onions.

Mix, add sugar, salt, vinegar, vegetable oil and garlic, passed through a press. Leave for 2.5 hours, then put into 0.5 liter jars, sterilize for 15-20 minutes and roll up.

Cauliflower and Tomato Salad

Required: 1.2 kg each of cauliflower and tomatoes, 200 g of vegetable oil, 100 g of sugar, 50 g of salt, 120 g of 9% vinegar, 200 g of parsley, 80 g of garlic.

Boil the cabbage and separate into florets. Pass the tomatoes through a meat grinder. Finely chop the parsley, pass the garlic through a press.

Mix everything, add sugar, salt, vegetable oil and vinegar. Cook, stirring occasionally for 10-15 minutes.

While hot, put the salad into jars, roll it up, wrap it and leave until it cools completely.

Bean salad

Required: 3 kg of ripe red tomatoes, 1 kg each of sweet peppers, carrots and onions, 3 cups of beans. In addition, 1.5 cups sugar, 1.5 cups vegetable oil (unflavored), 2 tbsp. spoons of salt, 2 teaspoons of 70% vinegar.

Pass the tomatoes through a meat grinder, cut the remaining vegetables into cubes.

Boil the beans in advance until half cooked.

Mix everything, add sugar, salt, vegetable oil. Place in a saucepan and cook for 1 hour. At the end of cooking, add vinegar, put in jars and roll up.

The specified amount of products yields 5 liters of salad.

Salad "Fantastic"

Required: 2.5 kg of small tomatoes and small cucumbers, 1.2 kg of small squash.
To fill 10 liters of water: 200-300 ml of 9% table vinegar, 50-60 g each of salt and sugar, 5-6 clove buds and 7-8 allspice peas, bay leaf.

Place squash up to 6 cm in diameter whole, cut larger ones into slices.

Place squash, cucumbers and tomatoes in prepared jars in layers in any order. Pour boiling water over for 3 minutes. Then drain the water and pour in boiling marinade, cover with lids.

Sterilize 1 liter jars for 15 minutes, roll up.

Salad "Leningradsky"

The rolled up cans need to be turned over and wrapped in a blanket. After a day, the blanks can be transferred to the basement or pantry. The salad keeps well even at room temperature.

Korean Mystery Salad Recipe

If you want the salad to be a little spicier and piquant, you need to chop the vegetables on a grater for Korean salads and add the appropriate spices. Ingredients:

zucchini – 3 kg;
onion – 500 g;
carrots – 700 g;
bell pepper – 7 pcs.;
garlic – 200 g;
greens to taste;
vegetable oil – 1 tbsp.;
sugar – 200 g;
vinegar – 200 ml;
salt – 90 g;
seasoning for Korean carrots – 2 sachets.

Cooking process:

Grind zucchini and carrots for Korean salads.
Finely chop the onion, garlic and herbs.
Prepare the marinade.
Stir the vegetables, pour in the marinade and let sit for 2-3 hours.
Transfer the salad into clean jars and sterilize.

Roll it up and wrap it in a warm blanket. Store in a cool, dark place. The salad can be tasted immediately after preparation.

These zucchini preparations will appeal even to those people who are not particularly fond of this vegetable. Spicy and crunchy, the salad retains the freshness and juiciness of summer.

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