We continue the topic of winter preparations. It's time to harvest, in addition to the main everyday dishes Of vegetables, many are engaged in canning. Every housewife, of course, has recipes for this in her arsenal.

But the same thing gets boring from year to year, you want something new, unusual, maybe even not familiar. I hasten to tell you how to prepare zucchini salads. All recipes are simple in their own way, but with their own twist.

Appetizing, bright snack will not just be an addition to meat or even fish dishes, salads can be eaten as completely independent dish. IN winter evenings After a hard day, when you don’t have the energy to cook, canning will help out. And for any holiday, zucchini salads will go with a bang.

Winter zucchini salad with curry

Interesting taste The salad will be given curry seasoning. The appetizer will resemble Uncle Bens sauce; those who have tried it will understand.

We will need:

Zucchini - 1 kg
Tomatoes – 500 g
Bell pepper – 350 g
Carrots – 300 g
Tomato paste - 150 g
Vegetable oil – 125 ml
Salt - 2 tbsp. spoons
Sugar - 100 g
Vinegar 9% – 30 ml
Water – 400 ml
Curry - 1 teaspoon

Cooking steps:

Pour water into the container where the workpiece will be prepared. Add to it vegetable oil, tomato paste, sugar and salt. Everything needs to be mixed very thoroughly, then put the container on the stove. The heating temperature should be moderate, wait until it boils

Wash, peel and chop the vegetables. Pepper sweet in strips, onion in half rings, carrots on a medium grater. Place the vegetables in a container when the tomato sauce boils. Cover with a lid and simmer over low heat for a quarter of an hour.

Peel the zucchini and remove the seeds if the fruits are large. Cut into medium sized cubes. Add to steamed vegetables

Also chop the tomatoes into cubes and place them in a container 15 minutes after adding the zucchini. Continue simmering, stirring occasionally, for another 15 minutes.

When the vegetables become soft, pour in the vinegar and add the curry seasoning. Mix and leave to stand, 10 minutes is enough

Rinse the jars thoroughly and sterilize. Place the salad in warm and dry jars to the brim, then close tightly with lids, which must be doused with boiling water beforehand.

Turn the blanks upside down and wrap them in a warm cloth. It is advisable for them to stand in this state for several days. And only then can you put them away with the rest of your preparations in the pantry or cellar.

Delicious, long-lasting preparations for the winter!

A simple recipe for zucchini salad with vegetables

Minimum expenditure of effort, and as a result delicious salad ik. If you haven’t dealt with blanks before, then this recipe will definitely come in handy for you. Everything will definitely work out, you just need to get down to business as soon as possible.

We will need:

Zucchini - 3 kg
Bell pepper – 1 kg
Tomatoes – 1 kg
Onion – 500 g
Vegetable oil – 200 mg
Sugar - 200 g
Salt - 80 g
Vinegar 9% – 100 g

Cooking steps:

Wash the zucchini thoroughly under running water and dry. If the fruits are not overripe, then it is not necessary to peel and remove the seeds. Cut the fruit into medium-sized cubes

Peel the onion and cut into thin half rings

Grind bell pepper into strips

Pass the tomatoes through a meat grinder or chop with a blender. Place all the vegetables in a bowl or pan with thick walls, mix

Place the container on the fire, add vegetable oil, sugar, salt, stir. It’s better to simmer under a closed lid for half an hour, maybe a little more, until the vegetables are ready. The mixture needs to be stirred periodically. 7-9 minutes before readiness, pour in vinegar

Fill the jars prepared in advance with the finished snack, up to the neck. Roll up with metal lids

Place the salad in jars on the floor with the lids down and cover with something warm. After complete cooling, you can put them away in the place where they will be stored.

Eat with pleasure and treat your friends!

Delicious zucchini and carrot salad

Only young zucchini fruits are suitable for such a snack. This way the salad will look aesthetically pleasing not only in a jar, but also on a plate. It’s very convenient to cut thin circles using a shredder, it’s simple, and most importantly, quick.

Ingredients:

Zucchini - 1,250 g
Carrots – 130 g
Garlic - 1/2 head
Salt - 1.5 tbsp. spoons
Sugar - 50 g
Black peppercorns - to taste
Ground black pepper - to taste
Bay leaf - 2 pcs
Vinegar 9% – 80 ml
Dill - bunch
Vegetable oil - 100 ml

Cooking steps:

Thoroughly washed fruits, first cut into thin circles, then divide them into quarters. Place everything in a deep, thick-walled saucepan.

Remove the top layer from the carrots and grate them using a grater with large holes. Send to zucchini

Then add spices to the pan: peppercorns, Bay leaf, and you can also chop and add an umbrella of dill, but this is at your discretion

Add salt and sugar

Chop the peeled garlic cloves through a garlic press or simply chop them very finely with a knife. Chop a bunch of dill with a knife, add everything to the vegetables

Pour in vinegar and mix. Leave for an hour and a half, the vegetables should release their juice

Place the pan with the future salad on the stove, pour in vegetable oil. At low heat, wait for the contents to boil. Then, stirring occasionally, simmer for about 20 minutes.

Fill sterilized jars with the snack, close tightly or roll up the lids. After this, turn the jars of salad over and cover. Once they have completely cooled down to room temperature, you can rearrange them.

Good luck and delicious winter snacks to you!

Fragrant zucchini and cucumber salad

Zucchini is a vegetable that can easily be combined with any other types of vegetables and will be delicious without a doubt. Cucumbers are perfect in this regard. It will turn out bright, savory snack, which will appeal to everyone.

We will need:

Zucchini - 1 kg
Cucumbers – 1 kg
Tomatoes – 200 g
Carrots – 100 g
Parsley - bunch
Vegetable oil - 5 tbsp. spoons
Sugar - 2/3 cup
Vinegar 9% - 4 tbsp. spoons
Garlic - head
Tomato paste - 50 g
Salt - 1 tbsp. spoon
Black pepper - to taste

Cooking steps:

Remove the skin from the zucchini and chop into medium-thick quarters

You need to do the same with cucumbers. Remove the peel and cut similarly

A little smaller in size pieces, cut tomatoes

Chop the peeled carrots into medium-sized cubes

Place all the prepared vegetables in one bowl. Add tomato paste, salt, sugar, peeled garlic cloves, if you have large ones, you can cut them in half. Pour in vegetable oil, mix well and put on fire

As soon as juice forms from the vegetables, wait until the mixture begins to boil. Then cover the dish with a lid and reduce the heat to low. Cook for 35-40 minutes

It's almost time ready-made snack add vinegar, finely chopped bunch of parsley, stir. Leave on the fire for about 10 minutes more

Place the salad in jars, roll them up and turn them over as shown in the photo until they cool completely.

Bon appetit Have a great day!

Zucchini salad: finger lickin' good

The snack will have a slight sweetness, and then a slightly spicy aftertaste. Our family likes to eat such zucchini as a separate dish, try it too.

We will need:

Zucchini - 2 kg
Apple - 1 pc.
Bell pepper - 1 piece
Chili pepper - 1 pc.
Onion - 1 piece
Carrots - 1 pc.
Garlic - 3-4 cloves
Tomato juice – 500 ml
Sugar - 4 tbsp. spoons
Salt - 1 teaspoon
Apple cider vinegar – 100 ml
Vegetable oil - 100 ml

Cooking steps:

Wash the zucchini thoroughly and remove the skin. Cut small pieces into quarters; if the seeds are hard, they also need to be cut off. Place in a deep container

Peel the remaining vegetables: onions, carrots, peppers, rinse under running water. Cut into medium pieces for later grinding in a blender bowl

After grinding to puree, add salt and sugar. Pour in vegetable oil, vinegar, mix again

Transfer the resulting mass to a saucepan or saucepan, pour tomato juice and place on the stove. With moderate heat, wait until the contents boil. Stirring occasionally, cook for 20 minutes with the lid closed. 5 minutes before readiness, add chopped garlic

Pour the sauce over the zucchini, then simmer for 20-30 minutes until softened.

Fill clean, sterilized jars with the snack and close tightly with lids.

Store the workpieces in a cool place. Bon appetite!

Video recipe for zucchini salad for the winter

Delicious preparations to you!

The recipes presented in this article are all time-tested. Cook it yourself, share with friends and acquaintances. Spice up your menu with amazing vegetable appetizers. I wish you success in this matter!

2.07.2017, 18:39

Zucchini salad for the winter

Published on July 2, 2017

Good afternoon, dear chefs, we continue preparing zucchini for the winter. I suggest you make a zucchini salad. Several cooking recipes will help you make a choice among the many recipes published on the Internet.

Many summer residents plant zucchini, many plant it only for animal feed, and many plant it expediently for winter storage, since this vegetable is not deservedly forgotten. Many who follow this blog already know that zucchini is very healthy and you can and should make delicious preparations from it.

Probably one of the most popular dishes zucchini will be made from zucchini which can be prepared in several ways. They talked about it a little earlier. You can also make zucchini in the same way as cucumbers.

Now it’s time to prepare a delicious zucchini salad.It turns out to be a very tasty and beautiful salad, so let’s start preparing it quickly.

INGREDIENTS:

1.5 kg of young zucchini.
2 tomatoes.
2 carrots.
1 head of garlic.
3-5 black peppercorns.
2 liters of water.
2 tablespoons salt.
2.5 tbsp. spoons of sugar.
200 vinegar 9%.

COOKING PROCESS:

1.Prepare the marinade for the salad. Mix water, salt and sugar in a bowl or pan and put on fire, stirring constantly so that the sugar and salt dissolve faster.

2.After the salt and sugar have dissolved, pour in the vinegar, bring the brine to a boil and remove from the stove. Set the brine aside and let it steep a little.

3. While the brine cools and infuses, let’s take care of the rest of the vegetables.

4. Wash the zucchini well and cut into pieces as shown in the picture.

5. Peel the carrots and cut them into wheels, as my son says.

6. Take tomatoes that are not large in size; it is better to take tomatoes that are a little larger in size chicken egg. This way the salad will look more aesthetically pleasing. If you haven’t found any of these, use the tomato mode for mugs, and the mugs for halves. This is also possible.

7. Peel the garlic and press it with a press.

Let's start putting the salad in the jar.

8. Throw a few peppercorns into the bottom of a sterilized jar and lay out a layer of carrot slices.

10. Place tomatoes on the zucchini. After the tomatoes, a little garlic. And so on until the jar is full.

11.When the jar is full, pour our marinade into it and send the zucchini salad for sterilization in a water bath. Sterilization time is 10-15 minutes.

12.Then we put it on and screw the lid on the jar. Zucchini salad is ready. Bon appetit.

Korean zucchini salad recipe for the winter without sterilization

My family really liked this salad and that’s why I had to make a lot of this salad this year. It turned out to be almost 5 liters. Yes, I overdid it a little, but I think we can still handle it. Ingredients table for 4.5 liters.

INGREDIENTS:

zucchini 2.5 kg.
carrots 700.
bow 500.
garlic 200.
salt 60.
sugar 200.
seasoning for Korean carrots 20-30 grams.
bell pepper 500.
vegetable oil 250.
vinegar 9% 150.
black pepper according to taste.
coriander seeds 30-40 grams.

COOKING PROCESS:

1. Cut the onion into strips.

2. We clean the pepper from seeds and stalks. Cut into small strips lengthwise.

3. Carrots on a Korean carrot grater.

4. Squeeze the garlic through a garlic press.

5. We take young zucchini. So as not to suffer with rough skin. Cut the zucchini into circles.

6.Crush coriander seeds in a mortar.

7. Place all the vegetables in a pan, season with pepper, garlic and mix all the seasonings.

8. Pour the marinade over the vegetables, stir and place in the refrigerator for better marinating for 3-4 hours. Try to stir the salad about once an hour. Lifting all the juices from the bottom. This is of course more convenient to do by hand.

9. The salad is ready; it can be eaten raw, or it can be rolled up for the winter.

10.Pour the marinade into a saucepan, bring to a boil and pour the hot marinade over the zucchini salad placed in jars.

11.Cover the jars with sterilized lids and tighten the lids with a special key.

I had no problems storing this salad. I don't think you will have them either.

Bon appetit.

Zucchini salad Uncle Bens hello from the 90s

This zucchini salad will serve good addition for main dishes such as meat, pasta or rice. With this addition, any lean and non-lean bright dish will play bright colors and amazing tastes. The same Uncle Bens sauce, but prepared by you personally without adding chemicals for better taste and storage. The salad is perfectly stored in an apartment at room temperature.

INGREDIENTS:

1. It is advisable to take the zucchini while it is still young so that the skin is tender. We wash all the vegetables and start preparing the salad.

2.Cut the zucchini into cubes no more than 2 cm thick.

3. Grate the carrots on a regular grater.

4. Remove the stalks and seeds from the pepper and cut it into strips in any shape.

5.Cut the onion into rings.

Peel the tomatoes if desired. I didn’t take pictures and then regretted it when I came across them in the sauce individual pieces tomato skin. This may not scare someone; I’ll spend my time better this year, but I’ll get rid of the tomato skins. If it doesn't bother you, you can leave it.

6.And so cut the tomatoes into cubes almost the same as zucchini.

7. All that remains is to prepare the marinade. Water, vegetable oil, salt, sugar and tomato paste are mixed in a saucepan. Mix well and put on the fire to bring to a boil.

8.When the marinade has boiled, add the zucchini and simmer for about 15 minutes. Under a closed lid.

10. Add the tomatoes last and simmer again for 15-20 minutes, stirring the sauce periodically.

11.When the allotted time has passed, add the seasonings and pour in the vinegar. Keep it at a steady boil for 2-3 minutes and turn off the heat completely.

12.Now put the salad in sterilized jars and screw on the lids.

13.After we turn the jars over, cover them with something warm and keep them warm until they cool completely. Uncle Bens zucchini salad is ready, enjoy your meal.

Mother-in-law's tongue salad for the winter, zucchini recipe

This salad should amaze you with its taste. It is usually served in winter period as a complement to main dishes such as potatoes, rice, meat, fish. You can submit it to mashed potatoes or pasta in general, no matter what you decide to serve with this salad with zucchini, any dish will benefit from it.

INGREDIENTS:

zucchini 3 kg.
tomatoes 3 kg.
hot pepper to taste at least 1 pc.
3-4 heads of garlic.
vinegar 9% 120 ml.
vegetable oil 250 ml.
salt 6 tbsp. spoons
salt 6 tbsp. spoons
black pepper to taste.

COOKING PROCESS:

1.And so we prepare the vegetables.Chop the tomatoes and peppers and pass them through a meat grinder or blender.

2.Pour the resulting mass into a saucepan and place on low heat. Stirring, bring to a boil. While the tomatoes and peppers are boiling, prepare the remaining vegetables.

3. Clean the zucchini and cut it into the shape of a tongue.

4.Pass the garlic through a press.

5. Finely chop the hot pepper.

6. The pan with tomatoes and peppers begins to boil, it’s time to add salt and sugar. Stir and bring to a boil again.

7.When it reaches a steady boil, reduce the heat by 40% and simmer for 30 minutes.

8.After 30 minutes, add garlic and hot pepper, pour vinegar over the dish, and cover with a lid. Simmer for 5-6 minutes over low heat.

9.After 5-6 minutes, turn off the gas under the pan. Mother-in-law's tongue zucchini salad is completely ready. You can put it in jars and roll it up for the winter.

10. As you can see, there is nothing complicated with this recipe, even a high school student can handle it.

Zucchini salad with rice for the winter without sterilization

INGREDIENTS:

Zucchini 3 kg.
tomatoes 3 kg.
sweet pepper 3-5 pcs.
carrots 1-2 pcs.
onion about.5 kg.
garlic 1 head (you can do without it).
Rice 0.5 kg.
vegetable oil half a glass.
Sugar 4 tablespoons.
Salt to taste. Allspice black pepper to taste.
Spices as desired.

COOKING PROCESS:

1.Cut the onion, pepper and zucchini into small cubes.

2.Grate the carrots.

3. Remove the skin from the tomatoes and pass through a meat grinder.

4. Cook the rice until half cooked.

5. Peel the garlic and finely chop it.

6. Pour the tomato mass into the pan and put it on the stove, as soon as it boils, add salt, vegetable oil and sugar.

7. Bring to a boil, add zucchini, pepper, carrots and onions. Cook for 30-40 minutes.

8. Boil the rice until almost done. And it's almost already cooked rice Place in the pan with the rest of the vegetables. Stir, add garlic and other spices and vinegar. Cook for 5-10 minutes.

9.Now the salad is placed in clean and sterilized jars and the lids are screwed on.

Zucchini salad with rice is ready for long-term storage.

Bon appetit.

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 delicious product, which is easy to prepare (and also very inexpensive).

How can winter preparations be made from zucchini?

Zucchini - unique product. Like cucumbers, they have virtually no bright taste, and this means that with the proper skill you can cook anything from them. Various salads- both vegetable and various additives like rice.

You can cook caviar - there are hundreds of recipes: from baked vegetables and raw, 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- a wonderful and tasty snack that can be eaten on its own (just with bread), used as an additive to vegetable and meat dishes, or eat 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.
Let's stew vegetable mixture 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 the zucchini in your beds are gone, then you can cook spicy salad IR with tomato sauce.

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 with zucchini salad in a cool place.

The salad is so tasty that it doesn’t always survive until winter. Of course, this is great addition and 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, peeled from tails and seeds and chopped large pieces into the pan.
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 the saucepan (if you like it spicy, you can use spicy variety ketchup), pour 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 leaf, 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 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.

This basic ingredients For classic treatment, 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. Finished product put into jars (certainly after sterilization), sterilize for another 20 minutes, roll up and turn over. Cool under the blanket.

Zucchini like milk mushrooms - step-by-step recipe

Surprise family and guests new snack very easy - cook the zucchini under the milk mushrooms. Crispy, with 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 it out in layers Bell pepper, 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 should 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 bouquet of spices - a couple of peas allspice, 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.
To the bottom liter jar(empty), add spices - 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 preparations from zucchini - great alternative complex salads And mushroom preparations, but cooking 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. Typically two and three liter jars They don’t fit into the 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 chic option 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.

Zucchini - versatile vegetable, which can be used in preparing the most variety of dishes, and winter conservation is no exception. Zucchini salads for the winter - great way feel all the benefits and great taste of these fruits in combination with other vegetables such as onions, carrots, cucumbers, tomatoes, bell pepper, eggplant, cauliflower and beets.

You can enjoy zucchini salads all year round, using them as an independent snack, addition to various dishes and a side dish for meat or fish. In addition, if you add cereals or legumes to such a salad - for example, rice, pearl barley or beans - you will succeed wonderful preparation for soup, which you just need to add to the broth. When preparing preparations, zucchini can act either as the main ingredient, supplemented with other vegetables, herbs and spices, or used in equal proportions with the other components of the preserves. Zucchini salads for the winter are good because they give you the opportunity to endlessly fantasize and change the original recipe, each time creating culinary masterpieces that are unlike previous ones.

For salads, choose firm fruits with shiny skin without any signs of damage or rot. While young zucchini does not need additional processing, old specimens should be peeled and seeds removed. Vegetables for salad can be cut into any shape, but it is better if the pieces are the same size - this way they will look better in the salad. Zucchini salads for the winter can be prepared with or without the addition of vinegar - in the latter cases, preservation must be sterilized. Choose the recipes for making zucchini salads offered to your attention and get to work!

We suggest starting with a well-known vegetable snack called “Mother-in-law’s tongue” - it received this name due to the special form of cutting zucchini (in the form of a tongue) and pungent taste, which symbolizes the character of the mother-in-law. To make this salad even more spicy, you can add ginger, mustard or Tabasco sauce.

Zucchini salad “Mother-in-law’s tongue”

Ingredients:
3 kg zucchini,
3 kg tomatoes,
5 bell peppers,
4 heads of garlic,
1-2 pods hot pepper Chile,
250 ml vegetable oil,
100 ml 9% vinegar,
6-8 teaspoons sugar,
5-6 teaspoons of salt.

Preparation:
Cut the tomatoes and bell peppers into pieces and pass through a meat grinder. Cut the zucchini into strips in the form of tongues, finely chop the peeled garlic, remove the seeds from the hot pepper and cut into small pieces. Place the tomatoes and bell peppers in a large saucepan, bring to a boil, then add the zucchini, vegetable oil, salt and sugar. Cook for 30 minutes, then add garlic, hot pepper, vinegar and cook for another 5 minutes. Place the salad in sterilized jars and close with sterilized lids. Turn the jars upside down, wrap them in a blanket and leave to cool for a day.

The next salad will surprise you with its unusual taste, since it is very difficult to recognize the presence of zucchini in it. To enhance the taste, you can add more seasoning to the dish.

Korean zucchini and carrot salad

Ingredients:
3 kg zucchini,
500 g carrots,
500 g onions,
1 cup of sugar,
1 glass of vegetable oil,
150 ml 9% vinegar,
2 tablespoons salt,
1 teaspoon Korean carrot seasoning.

Preparation:
Peel the zucchini, remove the seeds if necessary, and grate on a Korean carrot grater. Similarly, grate the peeled carrots and cut the onion into half rings. Mix all the vegetables in a large saucepan, add sugar, salt, vegetable oil, vinegar and seasoning. Let stand for 15-20 minutes, then place the salad in sterilized jars. Pour the remaining marinade into the jars and screw on the sterilized lids.

Delicate zucchini flavor and unique aroma eggplants make the next salad very appetizing and satisfying, and spices give the dish a touch of piquancy.

Zucchini and eggplant salad for the winter

Ingredients:
1 kg zucchini,
1 kg eggplants,
300 g carrots,
300 g onions,
200 g bell pepper,
200 g tomatoes,
150 ml vegetable oil,
3 tablespoons sugar,
3 tablespoons salt,

5-7 cloves of garlic,
allspice peas and bay leaf to taste.

Preparation:
Cut zucchini and eggplant into cubes of equal size. Grate the carrots on a coarse grater, cut the tomatoes into slices, bell pepper into strips, onion into half rings, chop the garlic. Heat vegetable oil in a large container, add prepared vegetables, garlic, salt, sugar and spices to taste. Simmer for about 1 hour, gently stirring the vegetables a couple of times during cooking. 5 minutes before the end of stewing, add vinegar and stir. Distribute the salad into sterilized jars, seal tightly, turn upside down and cool, covering with a blanket.

Zucchini salads for the winter turn out to be very tender and suitable for children's diets if prepared without adding vinegar. IN next recipe this ingredient has been replaced with a softer one citric acid, and the use of celery makes the preparation incredibly aromatic.

Zucchini salad with tomatoes and celery

Ingredients:
1 kg zucchini,
1 kg of tomatoes,
500 g carrots,
3-4 stalks of celery,
1/2 cup vegetable oil,
1/4 cup sugar
2 tablespoons salt,
3 g citric acid.

Preparation:
Wash vegetables and cut into pieces similar size. Place in a container, add the remaining ingredients and leave to marinate until a significant amount of juice is released. Boil the vegetable mixture for 20 minutes, then put it in jars, roll it up and cool under a blanket, turning it upside down.

Crispy cucumbers are excellent companions for equally crispy zucchini in a salad - try making an appetizer from this wonderful vegetable duo!

Zucchini salad with cucumbers

Ingredients:
2 kg zucchini,
2 kg cucumbers,
500 ml vegetable or olive oil,
200 g sugar,
150 ml 9% vinegar,
3 sprigs of parsley,
3 sprigs of dill,
2-3 cloves of garlic,
ground black pepper to taste.

Preparation:
Trim the edges of the cucumbers and slice along with the zucchini. Mix vegetables with chopped herbs, chopped garlic, oil, vinegar, sugar, salt and black pepper. Let it brew for 60 minutes, then put it into jars and roll up.

Few people complain cauliflower boiled, but marinated, and even together with zucchini in the form of a crispy salad with spicy marinade- a completely different matter!

Zucchini and cauliflower salad for the winter

Ingredients:
For five liter cans:
2 kg zucchini,
1 head of cauliflower,
500 g carrots,
10 cloves of garlic,
1 hot pepper,
parsley,
Bay leaf,
black peppercorns,
allspice.

For the marinade (for one liter jar):
3 tablespoons 9% vinegar,
2 tablespoons vegetable oil,
1.5 tablespoons of sugar,
1 teaspoon salt.

Preparation:
Grate the carrots on a coarse grater, cut the zucchini into pieces, and divide the cauliflower into inflorescences. At the bottom of each jar put 2 cloves of garlic, 2 hot pepper rings, 4 bay leaves, 5 black peppercorns, 5 allspice peas and a couple of parsley sprigs. Fill the jars halfway with zucchini. Place the cauliflower on top of the zucchini to leave room for the carrots. Add carrots and press down lightly with a spoon. Add salt, sugar, vinegar and vegetable oil to each jar. Pour boiling water over the jars, cover with lids and sterilize for 10 minutes from the moment the water boils. Screw the lids on the jars, turn them upside down and let cool under a blanket.

You can be sure that zucchini salads for the winter will delight you with their variety, excellent taste and ease of preparation. Good luck with your preparations!

During the squash season, we all do winter preparations, and despite the fact that time dictates the fashion for frozen foods, and many consider canning to be a relic of the post-Soviet past, the preparation of vegetables and fruits in the “canning format” is still relevant.

On cold winter evenings, it’s so nice to open a jar of squash salad, or simply spread squash caviar on bread...

As you may have guessed from the title of the article, we will talk about preparing zucchini for the winter. I will tell you how to freeze zucchini for the winter in the next article, but here we will discuss preparing zucchini using canning.

I took most of the winter zucchini preparations presented here from my mother and grandmother’s notebook (they have one for both of them). These recipes for preparing zucchini are time-tested, the proportions are 100% correct, so they can safely be called “The Golden Fund of Classical Canning.”

Dear friends, if you have your own proven recipes for zucchini preparations for the winter, please share them in the comments.

Zucchini with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

If you like simple blanks zucchini for the winter, then today’s winter zucchini salad with tomato paste and garlic will definitely appeal to you. The beauty of this winter zucchini salad recipe lies in its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Zucchini stew for the winter

Many housewives stock up on zucchini for the winter, preparing various canned food. One of them is zucchini stew for the winter without sterilization. The preservation turns out very tasty, aromatic, slightly spicy thanks to the hot pepper (the amount can be adjusted to taste). How to cook, see.

Squash caviar with mayonnaise for the winter

Zucchini caviar with mayonnaise for the winter is one of my family’s favorites. The caviar turns out very tasty, aromatic and a little spicy. I like to puree vegetables in a blender, this way the caviar turns out especially tender and homogeneous. See recipe with photo.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade salad, easy to prepare and accessible to everyone. You don't need much time for this recipe. You just need to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. How to cook, see.

"Yurga" from zucchini for the winter

Yurga from zucchini - delicious appetizer salad, which will probably sell out very quickly in the cold season. All the ingredients for Yurga are simple and affordable, so I’m sure it won’t be difficult for you to prepare it either, in order to get a portion of excellent canned food in your pantry for the winter. Recipe with photo.

Winter zucchini appetizer with tomato sauce

You can make a lot of interesting preparations from zucchini, not only the well-known zucchini caviar. To confirm my words, I would like to introduce you to a very delicious snack from zucchini for the winter. It also contains bell pepper – it goes well with zucchini. This one is also being prepared zucchini appetizer for the winter with tomato sauce, garlic and vinegar, so it turns out piquant and bright in taste. See recipe with photo.

Pickled zucchini for the winter without sterilization (triple filling)

If for some reason you don’t like the process of sterilizing jars with ingredients in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. In my notebook was recorded a long time ago good recipe sweet and sour marinade for zucchini, so I decided to prepare pickled zucchini with triple fill, to introduce you, dear friends, to this method of pickling zucchini without sterilization. Detailed recipe with photo .

Squash caviar just like in the store

Guests often ask me for the recipe for this preparation, so I think it will be interesting to you too. I will not say that this is a recipe for squash caviar as in the store according to GOST, but that the taste and appearance ready-made caviar is very close to store-bought caviar - a fact. There is nothing complicated in the cooking process, but there are still certain nuances. See recipe with photo.

Zucchini and cucumber salad with chilli ketchup

I present to your attention new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe and added vegetables 50/50. The recipe for zucchini and cucumber salad is quite simple, but in order for cucumbers and zucchini to finished form turned out crispy, you need to tinker with sterilizing the jars with the preparations. See recipe with photo.

A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad turns out crispy, despite the fact that they have slightly lost their brightness green color after heat treatment. Recipe with step-by-step photos .

Winter preparations of zucchini, perhaps the most popular view canning, and recipes for canning zucchini amaze with their culinary diversity. And I suggest you try to prepare an interesting, tasty and inexpensive zucchini preparation in hot sauce. Recipe canned zucchini very simple, quick and easy to prepare, without long preparations or boiling. You can see how to cook zucchini for the winter in spicy sauce

Canned zucchini with chili ketchup

If you like new and interesting zucchini preparations for the winter, then canned zucchini with chili ketchup great occasion change it a little traditional recipes. The composition of the recipe for canned zucchini with chili ketchup is very simple, and thanks to the small portion, canning zucchini will be quick and easy. How to cook canned zucchini with chili ketchup (step by step recipe with photos), see.

How to freeze zucchini for the winter: a proven method!

You can see the recipe with photos on how to freeze zucchini for the winter .

Canned zucchini according to my mother-in-law's recipe (without sterilization)

Balanced to taste sweet and sour marinade, garlic, spices and aromatic herbs– everything you need for perfect canned zucchini. See the recipe with step-by-step photos.

Recipe famous salad from Uncle Bens zucchini you can see.

Spicy winter squash with mustard

I present to your attention interesting recipe canning zucchini with mustard, garlic and dill. Crispy pieces of zucchini in a sweet and sour filling with a distinct taste of mustard and garlic, accompanied by dill and black pepper, were liked by all members of my family. I wrote how to cook zucchini for the winter with mustard.

Marinated zucchini for the winter with tomatoes

You can see how to cook pickled zucchini with tomatoes.

Adjika from zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried winter zucchini in tomato sauce

Very tasty and interesting preparation zucchini for the winter! Try it, you will definitely like it! Recipe with step by step photos.

You can see the recipe for making zucchini marinated with garlic.

Zucchini salad for the winter “Riddle”

Do you know why the salad has this name? Because in its finished form it is very difficult for the uninitiated to guess what is included in this homemade zucchini comes in - you can’t feel their taste at all. I wrote how to prepare a salad .

Squash caviar just like in the store

Ingredients:

1 kg zucchini
150 grams of carrots
200 grams of onion
2 cloves of garlic,
2 tbsp. spoons of tomato paste
refined sunflower oil for frying,
salt, pepper, 1 bay leaf, dried herbs(dill, parsley, basil, oregano).

Preparation:

Peel the zucchini and cut them into small cubes, fry the zucchini in hot oil until golden color stirring constantly to avoid burning. Next, place them in a cauldron or saucepan.

Grate the carrots on a coarse grater, chop the onion, also fry the vegetables separately until golden brown and transfer to a cauldron.

Add tomato paste, garlic, bay leaf, salt, spices to taste and finally 150 grams of boiled water to the vegetables and begin to simmer over low heat, stirring occasionally.

Everything should be stewed for at least an hour, if the liquid becomes too low, add a little, but do not overdo it, the caviar should not be too liquid, but also dry.

If you have a slow cooker, then this caviar can be made in the “Stew” mode.

Let the caviar cool slightly, beat it in a food processor or blender, and cool it in the refrigerator. Caviar is ready to eat.

If you decide to roll it up, put the whipped caviar back into the cauldron and boil it (be careful, it shoots very hot, boil the caviar for low heat 20-30 minutes, stirring constantly, preferably wearing rubber gloves).

Sterilize the jars and lids in advance, fill the jars with caviar and sterilize for 1 hour in boiling water. Twist or roll up. Wrap in a blanket until completely cool.