Salad for the winter from pommel peppers and zucchini. Zucchini marinated with bell pepper. Canned zucchini for the winter “Mother-in-law’s tongue”

Good afternoon.

Let's talk again about how to stock up on this wonderful vegetable for the winter. And today I propose the topic of marinating in jars.

In this collection you will find 10 different ways to marinate them on their own and in combination with other vegetables, how to give them a mushroom flavor or highlight your own.

This vegetable generally goes well with others, enriching their taste. And it doesn’t matter which way you prepare them, they are equally good in both forms. And this explains my love for zucchini and a whole section of the site dedicated only to them.

And you will also see that zucchini can be given almost any shape, which will make the preparations not only incredibly tasty, but also interesting and beautiful. After all, in addition to classic cubes and circles, you can wrap rolls, make stars and even bagels with filling.

All these options are not a plowed field for your imagination, provided you have free time and enthusiasm.

Marinating zucchini for the winter in jars without sterilization

Let's start with the simplest recipe with a minimum set of ingredients so that you have an understanding of what general steps you need to follow.

Also, in this option we will do without sterilizing the filled jars, but this does not mean that the jars themselves do not need to be sterilized before use. This is absolutely necessary, otherwise the zucchini will turn sour and the lids will fly off over time.

• Zucchini - depending on size 1-3 pieces
• Dill umbrella
• Garlic - 2 cloves
• Bay leaf - 1 piece
• Black peppercorns – 8 pcs.
• Allspice – 1 piece
• Bitter red pepper - 1 ring
• Vinegar 70% - 1 tsp.

Marinade for 1 liter of water:

• 1 heaped tbsp salt
• 2 tbsp. l without a slide of sugar

Preparation:

1. Place a bay leaf, an umbrella of dill, a small ring of hot pepper (optional) and all other spices into pre-sterilized jars.

2. Fill the jars tightly with zucchini rings, cut a couple of centimeters thick. Somewhere in the middle add garlic.

3. Very carefully pour boiling water into the jars, trying to ensure that the stream hits the zucchini and not the walls. We do everything slowly so that the jars do not burst from a sudden temperature change. Fill them to the very top, cover with sterilized lids and leave for 20 minutes.

4. In the meantime, let's prepare the marinade. It is done simply: dissolve salt and sugar in water, put on fire and bring to a boil. All.

For 2 liter jars of zucchini you need approximately 1 liter of marinade.

5. Drain the water from the cooled jars and pour the marinade up to the hangers. Add 1 tsp to each jar. acetic acid and add marinade to the very top. Then we screw or roll up the lids, turn the jars over, cover them with a blanket and leave them like that until they cool completely.

In the future, store in a cool place.

A quick and tasty recipe for pickled zucchini in a jar

If you don’t like the hassle of pre-sterilizing jars, then you can skip this step. But then it will be necessary to sterilize the already filled jars. Decide for yourself which of these stages is easier for you.

Ingredients for 2 liter jars:

• 1 kg of young zucchini without seeds
• 50 g dill
• 4-6 cloves of garlic, 2-3 per jar
• 8 allspice peas, 4 per jar
• 30 black peppercorns, 15 per jar
• 1 liter of water for the marinade (and separately boiling water for heating)
• 2 tbsp sugar - 50 g
• 2 tablespoons without a slide of salt - 40g
• 3 tbsp vinegar 9% - 1.5 tbsp per jar

Preparation:

1. Take clean jars, preferably washed with soda, and fill them with spices and zucchini. At the bottom we put half of the cooked chopped herbs and half of the peppercorns and half of the garlic. Fill the jar with zucchini rings, half a centimeter thick. Place the second half of the spices on top.

Carefully fill the jars with boiling water to the brim, cover with clean metal lids and leave for 10 minutes.

2. At this time, prepare the marinade - dissolve salt and sugar in water, put on fire and bring to a boil.

3. After 10 minutes, drain the water from the jars, pour in vinegar and fill them with boiling marinade.

4. Take a deep pan, put a cotton towel on the bottom, put the jars and fill it with water so that it reaches the hangers of the jars.

Since the jars contain hot marinade, you need to pour hot water into the pan.

Bring the water to a boil and sterilize the jars in boiling water for 10 minutes.

5. Then screw the lids tightly and leave the jars to cool upside down, wrapped in a blanket for about 12 hours.

In the future, store the jars in a cool place.

Zucchini marinated for the winter with carrots in Korean

This method is perfect for overripe zucchini with large seeds.

Ingredients for 1 liter jar:

• Zucchini - 1-2 pieces (200 g)
• Carrots - 1 pc.
• Dill umbrellas - 2 pcs.
• Garlic - 2 cloves
• Bay leaf - 1 piece
• Peppercorns
• Allspice
• Hot capsicum - 1 small ring
• Vinegar 9% - 2 tbsp. l

Marinade for 1 liter of water:

• 1 tbsp. l salt
• 1.5 tbsp. l sugar

Preparation:

1. Cut the zucchini into rings one centimeter thick and remove the core and seeds. You can remove it either simply with a knife or with any suitable object, for example, a glass.

We remove the peel only if it has become completely rough.

2. Grate the carrots on a Korean grater.

3. Further preparation almost repeats the first recipe. Place dill umbrellas, garlic, bay leaf, hot pepper ring and peppercorns in a pre-sterilized jar. Carrots are sent next, and then zucchini rings.

Fill a jar filled with vegetables to the brim with boiling water, cover with a sterilized lid and leave for 10-15 minutes.

4. After 10-15 minutes, drain the water, add vinegar to the jar and pour boiling marinade up to the neck. We wrap or roll up the lid tightly, turn the jar over and leave it under the blanket until it cools completely.

Store the finished snack in a cool place.

Photo recipe for appetizers with bell peppers

You can diversify the taste of pickled zucchini if ​​you cook them together with other vegetables. In addition to carrots, bell peppers would be a good addition.

Ingredients:

• Zucchini 1-1.5 kg
• Garlic - 6 cloves
• Dill - bunch
• Bell pepper - 1-2 pcs
• Hot pepper - a couple of rings
• Carrot - 1 pc.

For the marinade:

• 1.5 liters of water
• Apple cider vinegar – 80 ml
• Salt - 60 g
• Sugar - 60 g
• Pickling mixture - 1 tbsp. with a slide

The indicated ingredients are enough for 1 jar of 1 liter and one jar of 0.7 liters.

Preparation:

1. Take sterilized jars and put dill on the bottom. It can be cut, or you can put it directly in twigs. Add garlic, cut in half, some carrots, grated on a Korean grater, and a ring or two of hot pepper.

2. Then we put zucchini rings into sterilized jars, and put strips of bell pepper in the remaining free space.

First remove the peel from the zucchini, cut them into rings one centimeter thick and remove the center with the seeds.

3. Fill the jars to the brim with boiling water (carefully), cover with lids and drain the water after 10 minutes.

We perform this operation twice.

The good thing about the pickling mixture is that it already contains spices in the required proportion, as well as grain mustard - an additional guarantee that the jars will not ferment.

5. Fill the jars up to the neck with hot marinade and close the lids tightly.

Leave them to cool, uncovered, at room temperature.

Video on how to marinate zucchini slices

What do you think of the idea of ​​cutting zucchini not into pieces or rings, but into thin slices? Look how beautiful it turns out. But it’s also incredibly delicious.

Instant Crispy Zucchini Recipe

The main secret to crispy zucchini is adding a horseradish leaf to it. Horseradish is the key to an expressive crunch.

Ingredients for 3 liter jars:

• 1.7 kg zucchini
• 6 cloves garlic
• 9 sprigs of dill
• 6 cherry leaves
• 1 large horseradish leaf
• 3 sprigs parsley
• 6 bay leaves
• 15 pcs. black peppercorns
• 6 pcs. allspice peas
• 3 tbsp. l. heaped sugar = 75 g (1 heaped tbsp sugar = 25 g)
• 3 tbsp. l. salt without a slide = 45 g (1 tbsp. salt without a slide = 15 g)
• 3 tbsp. l. 9% vinegar = 45 ml (1 tbsp 9% vinegar = 15 ml)

Preparation:

1. Take sterilized jars, divide the leaves and spices into 3 parts and place them in the jars.

2. Wash the zucchini in running water, cut into rings one centimeter thick and place tightly in jars.

3. Fill the jars with boiling water, cover them with lids and leave for 10 minutes. Then drain the cooled water and pour boiling water again for 10 minutes.

The second time we pour the water into the pan and set it to boil - it will be used for the final filling.

4. Pour a tablespoon of salt, sugar and vinegar directly into the jars.

5. Pour boiling water into jars, roll up the lids, turn them over and leave them under the blanket until they cool completely.

Canned zucchini in tomato sauce

You can use more than just plain water as a marinade. It will turn out very tasty if you add tomato sauce to it. There will be zucchini in tomato sauce.

Ingredients:

• 3 kg zucchini
• Spicy tomato sauce – 0.5 l
• 2 cups sugar (glass -200 ml)
• 2 tablespoons salt
• 250 ml 9% vinegar
• 1 liter of water
• Ground red pepper - to taste

Thanks to the dense packing of vegetables, the specified amount of ingredients will yield 8 half-liter jars of pickled zucchini.

Preparation:

1. Cut the zucchini into lengthwise slices (like cucumbers) and place tightly in sterilized jars. The size of the slices should correspond to the height of the cans.

Leftovers that don’t fit can be cut into rings and placed in a separate jar.

2. Stir tomato sauce in 1 liter of water, add salt, sugar, literally half a teaspoon of red pepper and put on medium heat. Bring to a boil, add vinegar and cook for another 2-3 minutes. The marinade is ready.

3. Pour the hot marinade into jars with zucchini.

4. Place the filled jars in a large saucepan with a cotton towel at the bottom, pour hot water into it so that it reaches the narrowing of the jars and put it on the fire. When the water boils, count down another 10 minutes for sterilization. Jars must be covered with lids.

Then we take out the jars, roll them up, turn them over, cover them with a blanket and leave them like that until they cool completely. In the future, store in a cool place.

Marinated zucchini like mushrooms

The next two recipes are prepared in such a way that they are indistinguishable from mushrooms in taste. The difference between them is that in the first version no other vegetables are used (except garlic).

Ingredients for 7 half liter jars:

• 3 kg zucchini
• 3 heads of garlic
• 100 ml 9% vinegar
• 100 ml sunflower oil
• 100 g sugar
• 2 tbsp salt
• 1 teaspoon ground black pepper
• 10 pcs allspice peas
• 5 pcs bay leaves

Preparation:

1. In this recipe, there is no need to boil the marinade, which makes it somewhat simpler. Looks like cooking.

Peel the zucchini, remove the pulp and seeds and cut them into cubes measuring about 2 by 2 centimeters. Place in a large container. In the same container add chopped herbs, chopped garlic and all the spices, including vinegar and sunflower oil. Mix thoroughly and leave to marinate for 2 hours.

2. In 2 hours, the zucchini will release juice, which will mix with spices. This will be the marinade.

Taste the marinade and add salt, sugar or pepper to taste if necessary.

3. Take clean (not sterilized) jars and fill them with zucchini to the very top. Then add the marinade so that it reaches the middle of the jar. It is not necessary to go higher, since with further sterilization the vegetables will release more juice.

It is convenient to use jars of different sizes for different situations. Large ones for a feast, small ones for a family dinner.

4. Well, then we cover the jars with lids, put them in a saucepan, fill it with water up to the hangers of the jars (jars of different sizes are sterilized in different saucepans), bring to a boil and wait 15 minutes for half-liter jars and 6-7 minutes for jars with a volume of 0. 25 l.

Then we roll up the jars and leave them to cool upside down, covered with a blanket.

How to marinate zucchini so that they taste like milk mushrooms

In this recipe, in addition to zucchini, carrots and bell peppers are used, which makes the taste of the preparation more aromatic and richer.

Ingredients:

• 3 kg zucchini
• 6 small carrots (300 g)
• 3 bell peppers (300 g)
• Bunch of dill
• 2 heads of garlic
• 1 tsp. ground black pepper
• 60 g salt (2 tablespoons with a small slide)
• 100 g sugar (4 tbsp)
• 150 ml table vinegar 9%
• 200 ml vegetable oil

Preparation:

1. Peeled and seeds removed zucchini, cut into cubes and place in a deep bowl. We also send carrots cut into rings, bell pepper into strips, chopped garlic and herbs.

2. Add spices, vinegar and vegetable oil. Mix thoroughly, cover with a lid and leave to marinate for 2-3 hours.

During this time, it is advisable to stir the vegetables a couple of times.

3. Place the prepared vegetables in clean jars, compacting them tightly.

4. Sterilize the filled jars in a saucepan with water for 10 minutes, then close the lids tightly and leave the jars to cool upside down under a blanket.

Marinating zucchini for the winter in jars with citric acid

Well, at the end of the collection, I propose another method of pickling without using vinegar.

This is such a broad topic today. But while I was collecting recipes, I noticed a few more interesting ways to preserve zucchini for the winter. So this topic will continue to grow and expand.

That's all for today, thank you for your attention.

These pickled zucchini turn out to be very tasty; the recipe for the winter with pepper is simple, without sterilization. Moreover, you can marinate with Bulgarian or spicy, it all depends on preferences. We recently gave a recipe, but today we will marinate zucchini with bell pepper.
There is always a use for such vegetables in winter. This is a wonderful appetizer and addition to fried, boiled potatoes, buckwheat, rice, a side dish for meat, fish, and many recipes are so tasty that you can serve them at a holiday table. Every housewife knows about this, and therefore tries to prepare more jars according to a variety of recipes. So we offer our own version - zucchini marinated with bell pepper. The combination is a win-win both in taste and appearance. Bright pieces of bell pepper “revive” the preparation, and thanks to hot pepper, spices and garlic, the zucchini turns out spicy, rich in flavor, and crispy.
The amount of vegetables in the recipe is given for one jar with a capacity of 700 grams. Increase the amount of vegetables and the proportions for the marinade accordingly, based on how many jars you decide to prepare. Zucchini is prepared according to this recipe without sterilization, using the triple filling method.

Ingredients(for a 700 gram jar):
- young zucchini – 350-370 g;
- red sweet pepper – 1 large;
- garlic – 2-3 cloves;
- hot chilli pepper – 2-3 rings;
- parsley or celery, dill – 4-5 sprigs;
- allspice – 4-5 peas;
- cloves – 2-3 pcs;
- salt – 0.5 tbsp. spoons;
- sugar – 0.5 tbsp. spoons (and salt and sugar with a small slide);
- vinegar 9% - 1.5 tbsp. spoons.



Wash the zucchini, do not cut off the skin. We cut on both sides so that when cutting we get even circles. We remove the pepper from the stalk and seeds and wash the inside. We peel the garlic. Cut two or three rings from a hot pepper pod.

Cut the zucchini into slices up to 3 cm thick. Or cut into large cubes.

We choose bell peppers that are fleshy, ripe, and bright red in color, so that when poured with marinade they do not lighten. Cut into pieces or strips.

We pre-sterilize the jar, turn it upside down and let it cool on a towel. Place greens on the bottom - whatever you like. If you don’t have fresh, you can add dried dill (umbrellas or twigs).

Add allspice peas (or black peas), clove umbrellas, a clove of garlic cut in half and a ring of hot pepper to each jar. If desired, you can add mustard seeds or broken bay leaf.

Place a layer of zucchini on the bottom of the jar, trying to pack them as densely as possible. Fill it to about a third of the volume.

Pour cubes of red pepper onto the zucchini, add some herbs, garlic, and a piece of hot pepper.

Place a layer of zucchini slices again, reaching almost to the top. Sprinkle the remaining pepper on top or push it between the zucchini. Place a couple of sprigs of herbs, garlic and hot pepper in a jar. Fill with boiling water to the brim, even so that the water overflows a little. Cover with a tin lid. Leave the covered zucchini to steam for 15 minutes.

Drain the cooled marinade, boil it and pour it a second time, also filling the jar to the very top. Be sure to cover with a lid to cool more slowly. Let stand for 10-15 minutes.

Before boiling the marinade for the third time, pour salt, sugar into a bowl, half a tablespoon of each per jar.

Drain the marinade from the jar with the zucchini. Add vinegar 9%. Place over high heat and bring to a high boil; the marinade should bubble. Turn off the heat, immediately pour the marinade over the zucchini and immediately roll it up. Turn it over onto the lid to make sure the seal is sealed. After a few minutes, wrap the jars with a blanket and leave for a day.

After the jars have cooled, we take the zucchini marinated with bell peppers to a cool basement for storage or put them on a shelf in the pantry. Pickled zucchini gradually gains flavor and will be ready in 1-1.5 months. Have a delicious winter!

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:

1. Peel the raw zucchini, remove the seeds and grind in a meat grinder (or blender), grind the pepper and mix the mass.
2. Mix water with tomato paste, and then pour into a saucepan with the zucchini-pepper mixture.
3. Pour refined oil into a saucepan with the zucchini mass, add sugar and salt, mix well and put on medium heat.
4. Simmer the vegetable mixture for about an hour and a half, stirring occasionally.
5. Peel three heads of garlic and chop.
6. 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.
7. 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:

1. Chop the zucchini into large pieces (this is necessary so that the zucchini does not boil over during the process).
2. 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.
3. Place the zucchini in a saucepan with the vegetable mixture, mix well, cover with a lid and place on medium heat.
4. 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).
5. 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.

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:

1. Grate the zucchini and place in a saucepan.
2. 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.
3. 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.
4. 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:

1. Peppers and zucchini need to be washed, cleaned of tails and seeds and cut into large pieces into a saucepan.
2. The hot pepper should be cut into rings, mixed with garlic pressed through a special press and added to the vegetable mixture.
3. 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.
4. Bring the mixture to a boil, reduce the heat and simmer for an hour.
5. 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:

1. Zucchini must be cut into thin slices and placed in jars (it is best to take 500-700 gram jars).
2. Place a few cloves of garlic and a couple of peppercorns in each jar.
3. Boil water (2 liters), add salt, sugar and vinegar, stir and pour over the zucchini.
4. 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:

1. Vegetables need to be peeled and cut so that the pieces visually resemble chopped mushrooms.
2. Chop the garlic and dill, mix everything (including vinegar, oil and spices) and leave for several hours.
3. Sterilize jars and lids.
4. Place the zucchini with dill and garlic in jars, cover with lids and sterilize the jars by boiling for 10 minutes.
5. 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:

1. Vegetables need to be cut into pieces.
2. Place garlic, peppercorns and mustard on the bottom of a dry jar.
3. Then lay out layers of sweet peppers, carrots, zucchini and tomatoes.
4. 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.
5. Cover the jars with lids and sterilize for 10 minutes.
6. 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:

1. 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.
2. Then wash the plum.
3. Place spices at the bottom of a liter jar (empty) - allspice, cloves, mint and vinegar.
4. We put water and sugar to boil, at this time we put zucchini, lemon and plum slices into a jar.
5. Fill with boiling syrup and set to sterilize for ten minutes (so that the water in the jars boils).
6. Then we seal it with airtight lids and wait a few days (at least).
7. 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:

1. 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.
2. 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.
3. Next, you need to put parsley, bay leaf, garlic and peppercorns in a jar, and place the zucchini as tightly as possible.

Good afternoon Today I will write a long article in which you will find 9 recipes for preparing zucchini for the winter. Zucchini is a delicious vegetable that can be used to make both savory and sweet dishes. During the season, this vegetable is quite cheap, so you can experiment with different recipes. A little earlier I wrote about how delicious it is to cook zucchini in the oven. I recommend that you read that article at the dedicated link. Zucchini can also be closed in different ways for the winter.

Zucchini is covered, giving it the taste of pickled mushrooms or pineapples, marinated with herbs, made into salads with other vegetables, and preserved in tomato sauce. Where zucchini is cooked (for example, in salads), the jars must first be sterilized. The most common method is over steam for 10-15 minutes. You can also put all the jars in a cold oven at once, turn on the heat to 150 degrees and sterilize for 15 minutes. Before sterilization, jars must be washed with soda.

If the zucchini is placed in a jar raw, then this jar does not need to be sterilized in advance, just washed. The jar will be sterilized along with the zucchini in a pan of water. The lids in both of these cases need to be boiled for 5 minutes.

For preservation, iodized salt and “Extra” salt cannot be used. Use only regular rock salt.

This recipe is not the easiest, since you need to cook the sauce that will be poured over the zucchini. But the taste of such preservation is excellent, it’s worth a little tinkering. The proportions given are quite large, so for the first time you can do a little for testing. And if you like it (you should like it), then make a “basin” right away.

Ingredients:

• young zucchini - 5 kg
• ripe tomatoes - 2 kg
• onions - 1 kg
• garlic - 1-2 heads
• hot pepper - 2-3 pcs. or ready ground red pepper
• sugar - 100-150 gr.
• salt - 2 tbsp. with a slide
• vinegar 9% - 3 tbsp.
• vegetable oil for frying

How to preserve zucchini for the winter in tomatoes:

1. Wash the tomatoes and cut them into arbitrary pieces. Place the chopped tomatoes in a blender and puree them. Pour the tomatoes into the pan and bring to a boil. Then reduce the heat and simmer until the volume of the puree is reduced by half.

2. Peel the onion and garlic. Grind the hot pepper or use ready-made ground pepper. Heat vegetable oil in a frying pan. There should be enough of it to cover the bottom of the dish. Cut the onion into large pieces (in half and then into 4-5 parts). Place the onion in the hot oil and fry over high heat, stirring constantly, until soft. There is no need to fry until brown, wait until it becomes transparent, that will be enough.

4. Grind the prepared onion in a blender until smooth. Add this onion to the cooking tomatoes, stir and continue cooking until thickened.

5. Wash the zucchini, trim the ends and cut into 1.5-2 cm circles, not very thin. There is no need to cut off the skin of young zucchini.

6.Now prepare the dressing for the sauce. To do this, place peeled garlic and 0.5 tsp in a blender bowl. ground red pepper, 100-150 grams of sugar, 2 heaped tablespoons of salt and 3 tablespoons of vinegar. Mix all these ingredients with a blender.

The amount of sugar depends on the acidity of the tomatoes. If the tomatoes are very sour, use more sugar and vice versa.

7. Cover a large baking sheet with parchment and grease it with vegetable oil. Place the zucchini and bake them in the oven at 200 degrees for 20-25 minutes until soft.

When baked in the oven, zucchini will be less fatty than when fried in a frying pan. Moreover, you can save time by baking a large batch at once.

8.Place the baked zucchini in a saucepan.

9. At the end of preparing the sauce, add garlic dressing to it. Stir and taste.

10. Start putting the snack in clean jars, washed with soda. Keep the sauce on the stove to simmer. Also place the zucchini in the pan over low heat so that the vegetables do not cool down. Pour some sauce into the bottom of the jar. Place zucchini slices on top. Next is the sauce again - zucchini. The top of the zucchini should be covered with sauce.

11.Cover the jar with a sterilized lid (but not tightly so that air can escape from the jars) and place in a large saucepan to sterilize. Cover the bottom of the pan with a cloth to prevent the jars from bursting. Fill the jars with boiling water up to the hangers and put them on the fire to sterilize. When the water boils, time it for 20-25 minutes. After this time, remove the jars from the boiling water (it is convenient to use special tweezers) and screw (or roll up) the lids.

12. Turn the jars over, place them on a blanket and cover with something warm on top. Leave the resulting appetizer—winter zucchini—until it cools completely. Then you can store it directly in the apartment. It turns out very tasty, tomato sauce goes well with baked zucchini.

Zucchini for the winter, like milk mushrooms

Zucchini is such a unique vegetable that it can be given a wide variety of flavors. Therefore, they make a preparation from zucchini that tastes similar to milk mushrooms. Of course, don’t expect a 100% taste match, but there is something in it. Moreover, zucchini is several times cheaper than mushrooms. So I recommend this pickled zucchini recipe.

Ingredients (for 2 cans of 0.5 l each):

• zucchini - 1 kg
• dill - 1 bunch
• sugar - 50 gr.
• vinegar 9% - 50 gr.
• vegetable oil - 50 gr.
• salt - 0.5 tbsp.
• garlic - 3-4 cloves
• ground coriander - 0.5 tsp.

How to pickle zucchini for the winter under milk mushrooms:

1. Wash the zucchini, cut off all excess and cut into medium cubes. Peel the garlic and cut into slices. Wash the dill well, dry and finely chop.

2. Place zucchini, dill, and garlic in a deep bowl. And add all the other ingredients: sugar, salt, black pepper, coriander, vegetable oil and vinegar. Stir and leave to marinate for 5-6 hours. Stir the mixture occasionally to ensure the zucchini marinates evenly. During this time, the vegetables will release juice.

3.Prepare the jars in advance. Wash them with baking soda and rinse with warm water. Turn over and let dry. There is no need to sterilize the jars separately, as they will be sterilized along with the zucchini. The lids need to be sterilized - boil them for 5 minutes.

4. Place the pickled zucchini in jars along with the juice that has been released. Cover with a sterile lid, but do not roll up.

5. Place a napkin in the pan and place the filled jars on it. Fill with warm water that should reach the hangers of the jars. Place the preserved food to sterilize. After the water boils, boil the zucchini for 20 minutes. Then roll up the lids and turn the jars over. Let the workpiece cool completely.

6.This is how easy it is to cook zucchini, like milk mushrooms. It will be delicious for you in winter!

Zucchini for the winter, like pineapples - delicious exotic

This is an unusual zucchini recipe. They taste just like pineapples. This recipe is becoming increasingly popular among housewives. If you boil zucchini in some sweet syrup, it absorbs the taste of this syrup. Read the recipe for making zucchini with sweet pilaf. There, the zucchini was given a citrus flavor.

So, for pineapple zucchini you will need (for 4 0.5 liter jars):

• zucchini - 2 kg (you need mature ones)
• pineapple juice - 1 l
• sugar - 300 gr.
• citric acid - 1 tsp.

Zucchini for the winter, like pineapples, preparation method:

1. For this recipe you need mature zucchini, with dense pulp. If the zucchini is soft, it will fall apart when cooked. Peel the zucchini, cut in half and remove the seeds. Cut the zucchini into cubes or half rings. If desired, zucchini can be cut into rings. To do this, first peel the skin, then cut into circles about 1 cm thick. Using a glass, press the circle in the middle, removing the seeds and forming rings, like a pineapple.

In general, the cutting form can be any.

2.Pour pineapple juice into the pan. Buy the cheapest one for canning. Add sugar and citric acid. If desired, you can add vanilla at the tip of a knife. Bring the syrup to a boil, stirring until the sugar dissolves.

3.Pour chopped zucchini into the boiling juice, wait until it boils again and simmer over low heat for 10 minutes. During this time, wash the jars with soda or laundry soap, rinse them well and dry them.

4.Pour boiled pineapple zucchini into clean jars and cover with sterilized lids. Place the jars in a pan to sterilize. Line the bottom of the pan with something. Pour water into this pan and bring it to a boil. Sterilize from this point on for 10 minutes. Screw the lids on tightly, turn the jars over and leave to cool completely.

Pour enough water so that it does not fall into the jars when boiling.

5. That's all. In autumn and winter, you can eat “pineapples” and also add them to salads, pies and other baked goods.

Zucchini salad with carrots for the winter

This salad has a sweet and sour taste, it is moderately spicy and very aromatic. This appetizer salad will be a great addition to lunch or dinner on cold winter days. Try it, it’s a very successful recipe and good proportions of ingredients.

Ingredients:

• zucchini - 2 kg (preferably young)
• carrots - 1 pc. large
• garlic - 5 cloves
• parsley - 1 large bunch
• dill - 1 large bunch
• salt - 1.5 tbsp.
• sugar - 3 tbsp.
• ground black pepper - 0.5 tsp.
• vegetable oil - 120 ml
• vinegar 9% – 120 ml

How to roll up zucchini for the winter with carrots:

1. Peel the carrots and cut into thin strips. To do this, first cut it into circles, cutting the carrots diagonally. And then cut these elongated circles into strips.

2.Pour 1 tbsp into the pan. vegetable oil and 2 tbsp. water. Heat and add carrots. Lightly simmer this vegetable for 5 minutes.

3.Cut the zucchini, preferably young, into cubes. There is no need to peel off the skin; it is thin on young vegetables. Pour the zucchini into the pan, add sugar, salt, pepper, pressed garlic and vinegar. Mix the zucchini well with all the additives. Next, pour in vegetable oil. Finely chop the washed and dried greens and put them in the zucchini, also add the stewed carrots. And mix everything again.

4.Cover the pan and leave the salad to marinate for 3 hours. The vegetables will need to be stirred twice during this time.

5. Wash the jars with soda solution, rinse well and let the water dry. Place the infused salad along with the released juice into such jars. During sterilization, the amount of juice will increase, so do not add to the brim. Cover the jars with lids that must be sterilized.

6. All that remains is to sterilize the delicious zucchini salad. As always, line the bottom of a large pan with a cloth, place the jars on it and pour hot (but not boiling water) water into the pan. Put it on fire. After the water boils, sterilize with moderate gurgling for 10 minutes. Immediately after sterilization, roll up the lids, turn the jars upside down and check that the lid fits well.

7. That's all. A delicious salad for the winter is ready. When the jars have cooled completely, put them in a storage place (cupboard, cellar, table, etc.).

Canned zucchini for the winter “Mother-in-law’s tongue”

In this way you can close and. The finished preserve is spicy, which is why it has that name. You can cut the zucchini into circles, or you can cut it into long strips, this will not affect the taste. This preservation is done without sterilizing the zucchini in jars. That is, the jars will need to be sterilized separately (over steam or in the oven), and then pour a hot snack into them and roll them up.

Ingredients (for 2.5 l):

• zucchini - 1.5 kg
• carrots - 1 pc. large
• garlic - 3-4 cloves
• hot pepper - 1 pc.
• “Krasnodar” sauce – 0.5 l
• vegetable oil - 100 gr.
• vinegar 9% - 100 ml
• sugar - 100 gr.
• salt - 1 tbsp.

Cooking method:

1. Zucchini needs to be washed and cut into slices, about 1 cm thick. Pass the peeled carrots through a meat grinder along with hot pepper.

2.Now you need to cook the sauce. Pour all the tomato sauce, vinegar, vegetable oil into a large saucepan, add sugar and salt. Bring the mixture to a boil, stirring occasionally to prevent it from burning. When the sauce starts to boil, add chopped carrots and hot pepper, stir and cook for 5 minutes.

3.After 5 minutes, add the zucchini to the sauce and squeeze the garlic through a press. Stir, cover and cook for 20 minutes after boiling over low heat. Be sure to keep an eye on the zucchini and stir it. The sauce is quite thick and may burn if left without stirring. When cooked, the zucchini will release juice, so there will be more sauce.

4.After 20 minutes of cooking, without removing the pan with the appetizer from the heat, place the zucchini with sauce into sterilized jars and immediately roll up with sterilized lids. Turn the jars over and leave to cool. This makes a delicious sweet and spicy zucchini appetizer. The zucchini itself will be soft, don't expect any crunch from it, these are not pickled zucchini.

Zucchini for the winter, like mushrooms

Above I already wrote a recipe for zucchini, like milk mushrooms. There were zucchini in dill. This recipe differs in ingredient composition. These zucchini are similar to pickled mushrooms.

Ingredients (for 2×0.5 l):

• zucchini - 1 kg
• salt - 20 gr. (1 tbsp)
• sugar - 40 gr. (2 tbsp)
• apple cider vinegar 9% – 25 ml
• odorless vegetable oil - 50 ml
• black peppercorns - 10 pcs.
• allspice peas - 6 pcs.
• cloves - 10 inflorescences
• bay leaf - 2 pcs.
• garlic - 4 cloves
• carrots - 6 slices
• dill, parsley - 8 sprigs

How to cook zucchini like mushrooms:

1. Wash the zucchini and trim the skin. Cut the vegetables into medium cubes and place in a bowl. Add sugar, salt and vinegar. For this recipe, you definitely need to use apple cider vinegar. Mix everything well. Now you need to give the zucchini time to marinate for 3 hours. During this time, stir the zucchini 4-5 times. After 3 hours there will already be quite a lot of zucchini juice in the bowl.

2. Wash the jars with soda, rinse them thoroughly, turn them over and let all the water drain. At the bottom of each jar (for 1 kg of zucchini you need two half-liter jars) put several washed sprigs of parsley and dill, 2 cloves of garlic, 5 black peppercorns, 3 carrot slices that can be cut into strips, 1 bay leaf, 3 allspice peas pepper, 5 cloves. Moreover, cloves are a must for this recipe.

3.Now put the zucchini in the jars and pour in the released juice. At this stage, the juice may not completely cover the zucchini, but when sterilized, the zucchini will release more juice, so there will be enough.

4. Place a cloth on the bottom of a wide pan, place the jars and fill them up to their hangers with warm water. Pour a tablespoon of vegetable oil into each half-liter jar and cover the jars with sterilized lids. Place the preserved food on the fire and bring the water in the pan to a boil. Next, sterilize the zucchini for 10 minutes, no more. Otherwise they will become soft and will not crunch.

5.Remove the jars from the boiling water and immediately roll them up. Turn over and wrap with something warm. Let the zucchini cool completely under the fur coat, this will take about a day. Can be stored at room temperature. It turns out very tasty!

Spicy zucchini for the winter with chili ketchup

Another recipe for spicy lovers. Such zucchini turns out crispy, spicy, sweet and sour. If you want, you can make it with mild ketchup, then there will be more sweetness in the taste.

Ingredients (for 4 l):

• small zucchini - 2 kg
• water - 5 tbsp.
• vinegar 9% - 200 gr.
• sugar - 200 gr.
• chili ketchup - 350 gr.
• salt - 2 tbsp.

How to cook chili zucchini:

1. Wash the zucchini and trim the ends. Wash the jars with baking soda first. Zucchini needs to be cut into strips. That is, first cut the zucchini in half, and then each half into 2 or 3 parts lengthwise. Place the zucchini in jars tightly. Strips that are too long can be cut in half.

2.Now cook the marinade. In a bowl, mix water, ketchup, sugar, salt and vinegar. Place the brine on the stove and bring it to a boil.

3.Prepare a pan in which you will sterilize the zucchini. Cover the bottom with a cloth, pour in water, which needs to be heated until warm so that it boils faster later.

4. Pour the boiling marinade over the zucchini in jars and cover with sterilized lids. Place the jars in a pan to sterilize. After the water boils, sterilize for 15 minutes and roll up the lids. There is no need to wrap this preserve, just let it cool on the table.

Zucchini salad with peppers and tomatoes

This is a very tasty vegetable salad that can be prepared just for eating, not just for preservation. You can use any zucchini. Young zucchini are used whole; overripe ones need to be cut off and the seeds removed. You need to weigh the zucchini in its peeled form.

Ingredients (per 1.5 l):

• zucchini - 1 kg
• tomatoes - 1.5 kg
• bell pepper - 4 pcs.
• garlic - 5-6 cloves
• sugar - 100 gr.
• salt - 1 tbsp.
• vinegar 9% - 1 tbsp.
• vegetable oil - 1 tbsp.

Zucchini for the winter with pepper - how to cook:

1. Wash the zucchini and cut into medium cubes. Chop the tomatoes and peppers in the same way. You can peel the tomatoes and peppers if you like, but this is not necessary.

2. Place the tomatoes in a saucepan and put on fire. Add sugar and salt. Stir and bring to a boil. The tomatoes will begin to release juice. Cook, stirring, tomatoes for 10 minutes. Next, add zucchini and pepper to them, pour in vegetable oil. Let the salad boil and cook for another 25-30 minutes with the lid open, stirring occasionally.

3. 15 minutes before readiness, add garlic squeezed through a press and stir.

4. 1-2 minutes before readiness, pour in the vinegar and cover the salad with a lid so that the vinegar does not evaporate.

5.Prepare sterilized jars and lids in advance. Place the hot boiling salad in jars to the top and roll up or screw the lids tightly if you are using Euro-threaded lids. Turn the pieces upside down, wrap them in a towel and leave until completely cool.

6.You can store the salad anywhere, even in your apartment. Have a delicious winter!

Spicy-sweet pickled zucchini for the winter

This recipe is similar - with aromatic herbs and other spices. The zucchini turns out crispy and stores well. The jars need to be washed with soda in advance; there is no need to sterilize them.

Ingredients (per 1 liter jar):

• zucchini - how much will fit?
• bay leaf - 2 pcs.
• cloves - 2 pcs.
• dill umbrella - 1 pc.
• black peppercorns - 5-6 pcs.
• garlic - 2 cloves
• cherry and currant leaves - 1 pc.
• white mustard beans - 0.5 tsp.

For brine in 6 liter jars:

• water - 2.5 l
• sugar - 250 gr.
• salt - 3 tbsp.
• vinegar 9% - 400 ml

Cooking method:

1. It is better to take zucchini for pickling with soft seeds, young ones. All greens need to be washed well, doused with boiling water, and dried. At the bottom of a clean liter jar, place a cherry and currant leaf, 1 dill umbrella, 1 bay leaf, 1 cut garlic clove, 5-6 black peppercorns.

2. Rinse the zucchini well, trim the edges and cut in any way you like. You can cut into circles, semicircles, cubes or cubes. The cutting method is not important, do what is most convenient. Place the zucchini pieces in a jar. First fill half a jar and add another bay leaf and another chopped clove of garlic. Also add 2 cloves and then fill the jar with zucchini.

Place the zucchini tightly so that there are fewer empty spaces.

3.Pour some mustard seeds into the jar on top. Use the amount of this spice according to your taste.

4. Prepare the marinade. Pour boiled water into a bowl, hot or warm. Add sugar, salt, vinegar and stir until the crystals dissolve. There is no need to boil or cook the marinade. Pour the marinade over the zucchini and cover with sterilized lids.

5. All that remains is to sterilize the zucchini. To do this, take a large saucepan, put a kitchen towel on the bottom, and place the jars. Fill with warm water up to the hangers and bring this pot to a boil. Next, sterilize for 10 minutes. During this time, the zucchini should change color and become slightly yellowish.

6.Take out the cans and roll them up immediately. Turn it over and check if the lid is leaking. If there is a leak, you need to reroll it. Turn the jars over and cover them with a blanket, let the preservation cool completely. This will take a day, or even two. So the pickled zucchini is ready for the winter. Simple and fast, and most importantly - delicious.

In contact with

Everyone prepares zucchini for the winter, of course, those who prepare it. This is perhaps the easiest product to prepare and prepare for winter. They can be prepared by adding any vegetables. They are compatible with everyone.

Even when we cook them or look, we add different vegetables, different spices in the frying pan and it’s all very tasty.

I’m not even talking about which ones we cook with meat, but in another article. So you see what a variety of preparations there are for zucchini.

Recipes for preparing zucchini for the winter are as varied as recipes for preparing them for dinner. But in this article we will consider only preparations for the winter. Several different recipes. Read, watch, prepare.

I wish you success! You will succeed.

Menu:

1. Zucchini canned for the winter with tomatoes and bell peppers

Ingredients:

• Zucchini - 1 kg.
• Tomatoes - 1 kg.
• Bell pepper (large) - 1 pc.
• Hot pepper to taste
• Garlic - 5-6 cloves

For the marinade:

• Vinegar 9% - 70 ml.
• Vegetable oil - 70 ml.
• Sugar - 100 g.
• Salt - 1 tbsp. l. (without slide)

Preparation:

1. Wash the zucchini and dry it with paper towels. Trim the ends on both sides. Cut the zucchini crosswise into pieces of about 5 cm. Cut off the skin, cut into 4 parts, remove the seeds and cut into slices.

2. We will weigh the already chopped zucchini. We should have 1 kg of them.

3. Tomatoes and peppers, sweet and hot, also wash, dry and grind in a meat grinder. Place the rolled tomatoes in a pan, add the rolled peppers to them. Add salt and sugar. Add sunflower oil.

4. Finely chop the garlic. But we will add garlic and vinegar later.

5. Place the pan with the mixture of tomatoes and peppers on the stove and bring to a boil. Let it simmer for 8-10 minutes.

6. Place the zucchini in the pan and cook for 30 minutes, stirring gently occasionally. Don't break the zucchini. They should boil and become soft. Don't let them get boiled, check them. You may need less time than 30 minutes.

7. About 10 minutes before the end of cooking, add chopped garlic and a couple of minutes before the end of cooking, add vinegar. Cover with a lid to prevent the vinegar from evaporating too much. Let it boil and remove from heat.

8. Place our finished product in sterilized jars and roll up or close tightly with special lids. Immediately turn the jars over with their lids down. We check if there are any leaks under the covers.

9. Wrap the jars in a warm towel and let them cool completely.

Our canned zucchini for the winter is ready.

We store zucchini in a cool place. I think these will stand up well at room temperature.

You've probably already tried it. When they brew, they will taste even better.

Bon appetit!

1. Winter zucchini in Korean is very tasty

Ingredients:

• Young zucchini - 2 pcs.
• Carrots - 2 pcs.
• Onion - 1 head
• Sweet pepper (large) - 1 pc. (For beauty, you can take 2 halves, red and yellow)
• Garlic – 5 – 6 cloves
• Bunch of greens (Dill, parsley)
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Korean seasoning - 1 tbsp. l.
• Hot pepper to taste,
• Vinegar 9% - 5 tbsp. l.
• Vegetable oil - 100 ml.

Preparation:

1. Wash all vegetables and herbs. Cut the zucchini into cubes about 2-3 cm long. This is not essential, so you can cut it however you want.

2. Grate the carrots using a Korean carrot grater. Of course, if you don’t have such a grater, you can grate it with an ordinary one. In extreme cases, you can cut it with a knife into thin long strips.

3. Cut the onion into thin half rings.

4. Finely chop the greens - dill and parsley in the usual way.

5. Cut the sweet pepper into quarters - into rings, grate the garlic cloves on a fine grater.

6. Place the chopped zucchini in a deep cup, add grated carrots, chopped sweet red and yellow peppers, and onions.

7. Add chopped herbs and grated garlic.

8. Mix everything thoroughly. Set the vegetables aside for now.

9. We make refueling. For dressing, pour one tablespoon of salt (without a slide) and two tablespoons of sugar (also without a slide) into a cup.

10. Add Korean seasoning to them, also a tablespoon. Korean seasoning is sold hot and not hot. Well, take it to your liking.

11. Add a little ground red, hot pepper, again, add to your taste. Pour in 5 tablespoons of 9% table vinegar. Pour in 100 ml vegetable oil. Mix everything.

12. Pour the resulting dressing over the previously set aside vegetables, mix thoroughly and leave directly on the table for 3 hours so that they marinate.

13. After 3 hours, taste the already pickled zucchini, add if something is missing and place our zucchini in sterilized jars. Add the juice that formed in the zucchini to each jar. Fill the jars to the top.

14. Place some kind of rag or towel on the bottom of the pan, place the jars in the pan and cover with lids. Pour water up to the hangers of the cans. Bring to a boil. Reduce the heat so that the water simmers slowly and does not splash out of the pan.

15. Boil the jars for 15 minutes if the jars are half-liter. Boil liter jars a little longer, 20-25 minutes.

16. Our Korean zucchini is ready for the winter. They turned out beautiful and delicious.

You can't imagine anything better for winter. And in the summer they are actually good.

Bon appetit!

1. Pickled zucchini for the winter, like mushrooms

Ingredients:

• Zucchini - 1 kg.
• Medium carrots - 1 pc.
• Garlic - 3-4 cloves
• Bunch of dill - 1 pc.
• Bunch of parsley - 1 pc.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Ground black pepper - ¼ tsp.
• Vinegar 9% - 3 tbsp. l.
• Vegetable oil - 3 tbsp. l.

Preparation:

1. Wash vegetables and herbs and let them dry or pat dry with paper towels.

2. Our zucchini is young, so we only peel the thin top layer of skin to make it more tender. We leave the main skin and do not remove the seeds. There are practically none. Cut the zucchini into small cubes. Cut the carrots into thin semicircles and add them to the zucchini.

3. Add chopped garlic, parsley and dill, a level spoon of salt, two spoons of sugar, three spoons of vinegar and three spoons of vegetable oil. Sprinkle in some ground black pepper.

4. Mix everything thoroughly and leave to marinate on the table for 3-4 hours.

5. After 4 hours, we begin to place the zucchini and herbs in sterilized jars. Place the zucchini very tightly. Press down lightly with a spoon so that they are completely covered with the juice released from them.

6. Place the jars in a saucepan on a towel, cover them with lids and fill them with water up to their shoulders or necks.

7. Place the pan on the fire, bring the water to a boil, reduce the heat and let simmer for another 20 minutes. Our jars are 700 gram. If you boil liter ones, it takes 25 minutes. Half-liter ones - 15 minutes.

8. Remove the jars from the water. Be careful! The jars are very hot. Tighten the lids well or roll them up.

The marinated zucchini that looks like mushrooms is ready.

Bon appetit!

1. Video - Zucchini for the winter in tomatoes

2. Video - Zucchini like milk mushrooms for the winter

Bon appetit!