Summer is not only about vacation and the sea, it is also the time to prepare for the winter. One of the most popular rolls is canned zucchini. Unlike cucumbers, which die out very quickly, zucchini bear fruit almost all summer, they are cheap, and the taste is in no way inferior to canned cucumbers. You can roll up the zucchini classic recipe, or you can add squash or zucchini. It turns out tasty, beautiful and practical.
Ingredients:
(Yield: 2 liter jars)
- 1.5 kg. zucchini
- 1 PC. salad pepper
- 2 pcs. squash (optional)
- 1 hot pepper (optional)
- 4 cloves garlic
- horseradish leaves
- dill inflorescences
- table vinegar 9%
- for each liter of brine:
- 1 tbsp. salt with top
- 2 tbsp. sugar without top
- 10 pieces. black peppercorns
- 2 pcs. bay leaf
- To make canned zucchini tasty, we buy young zucchini with loose skin and small seeds. From ripened zucchini you can prepare zucchini caviar for the winter, but for canning we choose younger zucchini.
- If you decide to roll up zucchini along with squash, then choose medium-sized squashes, the size of small apple. We cut the squash.
- Soak vegetables in cold water, wash thoroughly, cut off the tails.
- Cut the zucchini into slices two centimeters thick. There is no need to cut very thinly, otherwise the zucchini may turn out too loose.
- Carefully wash the greens and lettuce peppers.
- Peel the garlic.
- At the bottom of each jar (sterile, pre-boiled) we place a coarsely chopped horseradish leaf and half a salad pepper.
- Place the chopped zucchini and squash tightly.
- Place cloves of garlic and dill inflorescences between the zucchini. If desired, you can add a small piece of hot pepper.
- Pour 1 tablespoon of 9% table vinegar into each liter jar.
- It's no secret that taste canned zucchini largely depends on the taste of the brine, so we take this part quite seriously.
- So, for each liter of brine we put 35 grams. salt - one heaped tablespoon, 50 g. sugar - two level tablespoons. I would like to point out right away that iodized salt Not suitable for seaming.
- We put Bay leaf and black peppercorns.
- Bring the brine to a boil, cook for 5 minutes.
- Carefully pour boiling brine into jars with tightly packed chopped zucchini, herbs and vinegar. The brine should completely cover the zucchini and reach the shoulders of the jar.
- Cover the jars with sterile lids and carefully place them in a large saucepan of boiling water. Sterilize liter jars for 17-20 minutes. Let's look.
- We take out the jars one by one, roll them up one by one and place the lids down.
- After cooling completely, usually the next day, our beautiful zucchini, canned houses with our own hands, put it in a cool place for storage.
- Before serving, be sure to cool the jar of canned zucchini in the refrigerator, and to make the zucchini even more flavorful, add chopped garlic to the open jar. Try it, it's very tasty. By the way, I also recommend preparing this one for the winter
Preparing the brine
Rolling zucchini
A tasty and spicy zucchini appetizer, smelling of spices and herbs, will make your winter table much more appetizing. Even with ordinary potatoes, such zucchini will be “grabbed by both cheeks.” Choose a recipe to suit every taste!
1:916Zucchini in satsebeli sauce for the winter
1:987
You will need:
zucchini – 3 kg;
onion – 500 g;
satsebeli – 400 g
vinegar - 1 incomplete glass;
sugar - two thirds of a glass;
vegetable oil – 150 ml;
salt – 2 tsp;
ground pepper– 2 tsp;
dill.
Zucchini turns out spicy and spicy
2:460 2:465Preparation:
Onions and zucchini are chopped and placed in a deep container.
All are added necessary ingredients, mix intensively.
The resulting mixture is infused for 12 hours so that the zucchini releases its juice well.
Zucchini is placed in jars.
Filled jars are placed in a heated oven and sterilized for about an hour.
The banks are rolled up and wrapped in a blanket.
If young vegetables were chosen for canning, they will give enough juice. If you use overripe ones, you need to add a little water.
2:1434Instead of Satsebeli sauce, you can use regular Krasnodar sauce, the taste will be slightly different, but it will still be delicious.
2:1662Before canning, be sure to hold the jars over boiling water for a couple of minutes so that they are well steamed. This will prevent the appearance of mold and other undesirable consequences.
2:371 2:376Zucchini marinated in Bulgarian style
2:451
Very simple recipe delicious preparation from zucchini. Excellent marinade, zucchini – delicious! Try it, it's not difficult.
3:1175Recipe for pickled zucchini: for 4 liter jars
3:1266 3:1271We will need:
3:13083 kg zucchini
3:1334200 g sugar
3:1356 3:13723 tbsp. l. salt (heaped)
3:14141 cup 9% vinegar
3:1447Dill, horseradish leaf
3:148114 -16 cloves of garlic
3:15221 tsp. peppercorns
3:397 bay leaves
3:73 3:78Preparation:
3:1121. Wash the zucchini and cut into thin slices.
3:2002. Wash the greens, chop coarsely, peel the garlic. Place garlic and herbs in sterilized jars.
3:3933. While the jars are sterilized, prepare the marinade. To do this, pour water into a saucepan, bring to a boil, add salt, sugar, peppercorns, bay leaf. Let it boil, add vinegar, let it boil again.
3:7804.Put the zucchini into the boiling broth, cover with a lid and keep it on the fire for 5-6 minutes, stirring the zucchini from time to time so that everyone “bathes” in the marinade. Turn off the pan and immediately spoon the hot zucchini into the jars.
3:12145. Bring the remaining marinade in the pan to a boil again, pour it over the zucchini and seal the jars. Turn the jars over and cover them with a blanket until they cool completely.
3:1491Delicious pickled zucchini is ready!
3:1562 3:4Zucchini in tomato sauce for the winter
3:75
We will need
Zucchini – 1 kg.
Tomatoes - a little less than a kilogram.
Sweet pepper – 350 grams.
Parsley - a third or half of a bunch.
Dill - the same amount as parsley.
Salt - a tablespoon.
Sugar is twice as much as salt.
Garlic – 1.5-2 heads.
Refined sunflower oil – 100 grams.
Peppercorns – 10 pieces.
Cooking method.
We clean our zucchini or leave the young ones with the skin on, then cut them into rings and fry them in a frying pan. Chop tomatoes and onions using any usual method. Then simmer them over low heat until the mass becomes soft.
We sterilize the jars, fill them with tomato paste and add zucchini in a 1:1 ratio. Here we also add the pepper, cut into squares, and peppercorns. Then we put the jars in the pan, after covering them with a lid.
4:744 4:749Advice: To prevent the jars from bursting, it is better to put a cloth on the bottom of the pan.
After that, pour water to a third or a little more and sterilize in this way for half an hour. Next, everything was done according to the standard scheme - twisted, turned over, covered. This recipe allows you to store the preparations at home.
Korean zucchini recipe for winter
4:1318
5:4
In Korean, zucchini is the first to “fly away”
5:77To prepare this preparation, it is advisable to use only strong and young zucchini. There is no need to peel them, and if you cut the zucchini into strips, then cut the other vegetables present in this appetizer into strips as well.
5:508If you cut the zucchini into circles, then cut everything into circles too. It turns out more beautiful this way. Although, in principle, this is a matter of taste for each housewife.
5:783It will be convenient and beautiful if you use a Korean carrot grater. Be sure to chop and mix all the vegetables for Korean zucchini and let them sit so that the marinade fills each piece unique aroma Korean cuisine.
5:1240 5:1245Ingredients:
5:1275young strong zucchini - 2.5 kg;
5:1335onions - 0.5 kg;
5:1374carrots - 0.5 kg;
5:1404Bell pepper- 5 medium;
5:1452garlic - 200 g;
5:1478various greens (dill, cilantro, celery, parsley) - as much as you want;
5:16005:4
Ingredients for marinade:
5:58vegetable oil - 1 cup;
5:114sugar - 1 glass;
5:145vinegar 9% - 150 ml;
5:174salt - 2 tablespoons;
5:207Korean carrot seasoning - 2 packs.
5:286 5:291Preparation:
5:325To prepare the marinade, simply mix the ingredients.
5:464Grate the zucchini and carrots on a Korean carrot grater or cut into thin strips - as you like. You can also cut the vegetables into small circles.
5:752Chop the sweet peppers and onions as you like. Mix chopped garlic and finely chopped herbs with all the vegetables. Pour our dish with the pre-prepared marinade, mix again and let it brew for 3-4 hours.
5:1173After this time, put the snack in clean, dry jars and sterilize: liter jars for half an hour, half-liter jars for 15 minutes.
5:1421All. Roll up and let cool without turning the cans over.
5:1516You can store Korean-style zucchini both in the pantry and in the cellar - they are not “picky”.
5:155 5:160Zucchini for the winter
5:200
Zucchini according to this recipe turns out to be incredibly tasty, I can eat a lot of them and take a long time!)) Some asked me: How do they turn out, like cucumbers? - No, they turn out like zucchini. I don’t like it when they put dill and bay leaves in zucchini, then they really turn out like cucumbers. Both squash and zucchini will do, be sure to try it!
6:1322 6:1327So, let's prepare everything for canning. - sterilize the jars, cut the zucchini into circles and half-circles, put them in the jars, adding only garlic and black peppercorns.
6:16516:4
For the marinade:
7 tbsp. water,
2 tbsp. l. salt,
3 tbsp. l. Sahara,
2 partial glasses of vinegar 9% (150 ml).
Preparation:
6:202Boil the marinade, pour over the zucchini, cover with lids and sterilize 1 liter jar for 10 minutes. Roll up, turn over.
6:405Try it, it couldn't be tastier!
6:470 6:475Zucchini “like milk mushrooms” for the winter
6:539
We will need:
7:10853 kg zucchini,
0.5 cups vinegar 9%,
0.5 cups vegetable oil,
2 tbsp salt,
5 tbsp sugar,
2 tbsp grated garlic,
ground black pepper to taste,
dill and parsley.
Preparation:
7:1440Cut the zucchini into slices 1 cm thick and place in a deep bowl. Add salt, sugar, ground black pepper, grated garlic, 9% vinegar, vegetable oil and finely chopped herbs. Mix everything and leave for 3 hours at room temperature insist.
7:1932Place in sterile jars, pour in the juice that formed after the zucchini stood for 3 hours. Sterilize for 10-15 minutes and roll up with sterilized lids.
7:313Remove by turning over and covering with a warm blanket until completely cool. Then put it in a cool place for storage.
7:517And in winter, get it and enjoy this wonderful snack.
7:630 7:635Zucchini salad for the winter recipe
7:706
I’ve been closing this salad for three years now. It turns out very tasty! It's not at all difficult to do. The salad is sweet and spicy and keeps well at room temperature.
From this amount of products you get 3 liters of salad.
8:4
Ingredients:
Zucchini or zucchini - 2 kg;
Sweet pepper - 2 pieces;
Hot pepper - 2-3 pieces;
Tomatoes - 1 kg;
Garlic - 2 heads;
Sugar - 1 glass;
Salt (not fine) - 2 tbsp. with a slide;
Sunflower oil - 1 glass;
Vinegar 9% - 2 tsp.
Preparation:
We will sterilize 3 liter jars in advance and tin lids(Before sterilizing, I always clean them thoroughly with baking soda).
Wash the zucchini, cut off the tails, cut into any shape (I used circles 0.4-0.5 cm thick). For slicing, I use a special cabbage shredder - the result is a perfectly even thickness.
We peel the garlic and pepper and grind it together with the tomatoes through a meat grinder or grind it in a blender.
Place all the vegetables in a bowl, add sugar, salt, oil and vinegar. Bring to a boil and simmer over medium heat for 20-25 minutes.
Place it hot into jars, roll up the lids, cover with something warm and leave until completely cool.
Squash caviar - very tasty
8:77
I suggest you cook something so delicious squash caviar. Special effort This caviar doesn’t require any caviar, but it turns out very tasty. You can cook and eat, or you can roll it up. Try it! You will not regret.
9:959 9:964We will need:
9:10011.5 kg zucchini (any kind)
9:10443 sweet peppers
9:10743 onions
9:10953-4 tbsp. l. tomato paste
9:1142Salt, ground pepper
9:11803 cloves garlic
9:1214You can use dry herbs (Italian, Provençal)
9:1296 9:1301Preparation:
9:13351. Chop the onion finely, fry, grate the carrots on a coarse grater, add to the onion, cut the pepper into small cubes and also put in the frying pan, fry for 5 minutes.
9:16272. If they are young, we do not peel the zucchini; we peel the more mature ones and remove the seeds, cut them into small cubes, and place them in a frying pan with the vegetables. You can sprinkle with herbs. Simmer covered over low heat for 15-20 minutes. Add tomato paste, mix everything well and simmer for another 15-20 minutes. At the end add finely chopped garlic. Stir again and turn off.
9:658You can eat caviar in pieces, or you can grind it in a blender.
9:785Place caviar in half-liter jars, sterilize for 30 minutes, roll up, turn over until completely cool.
9:976 9:981Spicy zucchini for the winter
9:1034
10:4
Ingredients:
10:34Zucchini - 6 Kilograms
10:79Sugar - 200 grams
10:114Vinegar - 200 grams
10:149 10:209Garlic - 200 grams
10:246Red pepper - 10 grams
10:295Black pepper - 10 grams
10:342Salt - 4 tbsp. spoons
10:379 10:384Preparation:
10:4181. Wash the zucchini and cut into round pieces half a centimeter thick. If the zucchini is old, remove the skin and remove the seeds.
2. Wash the garlic too, peel it, chop it in any way, and add it to the bowl with the zucchini. Let's mix.
3. Add all other ingredients and mix thoroughly. Let it soak for some time, at least an hour, or better yet overnight.
4. We begin to heat the zucchini over low heat. At the same time, we sterilize the jars, and before the zucchini softens, we transfer it into jars, roll it up, and turn it over.
5. And in winter, open the jar, take out the zucchini, sprinkle them with herbs or seasonings - ready!
Zucchini salad for the winter
Ingredients:
Zucchini - 1 Kilogram
Onions - 500 grams
Beetroot - 500 Gram
Sugar - 100 grams
Vegetable oil - 50 Milliliters
Salt - 1 tbsp. spoon
Vinegar 9% - 50 Milliliters (table)
Ground black pepper - 0.5 teaspoons
Preparation:1. Prepare the ingredients and necessary spices for the salad. You need to take zucchini young so that there are no hard seeds inside. Peel the beets and chop them thinly.
2. Cut off the butts of the zucchini and chop the vegetable into thin long strips. I use a grater to prepare vegetables the Korean way. No need to squeeze out the moisture!
3. Add grated beets and onion cut into half rings to the zucchini.
4. Transfer the vegetables to a deep, thick-bottomed saucepan or cauldron. Add salt, sugar, vegetable oil and simmer over low heat for 35 minutes from the moment it boils. 5 minutes before the end, pour in the vinegar and stir the salad.
5. Zucchini salad is ready for the winter. Place it in sterile jars and roll up.
12:4369Adjika from zucchini for the winter
12:59
Ingredients:
13:600Zucchini - 3 Kilograms
13:647Carrots - 500 Grams
13:687Sweet pepper - 500 grams
13:738Garlic - 10 cloves
13:780Tomatoes - 1.5 Kilograms
13:832Red pepper - 2 tbsp. spoons
13:886Sugar - 100 grams
13:922Salt - 2 tbsp. spoons
13:960Vegetable oil - 200 grams
13:1021 13:1026Preparation:
13:10601. Prepare all vegetables: wash them thoroughly and dry. Preparing adjika from zucchini for the winter at home is not at all difficult.
2. I ground all the vegetables in a meat grinder. start with the tomatoes first. The tomatoes should be thoroughly twisted into a container with high sides.
3. Peel the zucchini from the skin and also pass through a meat grinder. Next in line will be sweet peppers, and then carrots. At the end, squeeze out the garlic and add to the resulting mass. By combining all the ingredients, you can add sugar.
4. Add sugar, salt, sugar and butter and let the caviar simmer over low heat. I cooked the caviar for about forty minutes, stirring constantly so as not to burn. It is better to take dishes with a thick bottom for these purposes. At the end of cooking, add red pepper and simmer for about 10 minutes.
5. Now you can transfer the adjika into jars prepared in advance and roll it up. Before this procedure, jars and lids should be sterilized thoroughly. That's all, zucchini adjika is ready for the winter at home!
Zucchini stew for the winter
Ingredients:
Zucchini - 3 Kilograms
15:4047Bell pepper - 5-7 pieces
15:53Hot pepper - 3 pieces
Preserving zucchini! A LOT OF RECIPES!!!Preparing zucchini for the winter is in full swing! Hurry up, and you won’t regret it when you open a jar of delicious pickles or marinade made from zucchini.
Zucchini marinated with mint
Ingredients: 6 pieces of young zucchini, 3 cloves of garlic, 3-4 sprigs of mint, 1 chili pepper, 150 g grape vinegar, 150 g olive oil, salt to taste.
Method of preparation: cut the zucchini into circles and quickly fry in olive oil. Peel the garlic and squeeze into a bowl. Finely chop the chili pepper there and mix. Place the zucchini on a plate and sprinkle spicy mixture. Add chopped mint on top, add salt and pour over brought to a boil. grape vinegar. Cool and leave overnight. Zucchini marinated with mint is ready.
Zucchini "Bite"
Ingredients for 3 kg of young zucchini: 4 large red sweet peppers, 1 pod of red hot pepper, 100 g garlic, 1 tbsp. sugar and vegetable oil, 2 tbsp each. tomato juice and water, 1 tbsp. salt, 2 tbsp. 9% vinegar.
Method of preparation: cut the zucchini into small slices (semicircles or quarter circles). Pass the garlic and peppers through, mix with the zucchini and other ingredients and cook over low heat for 30 minutes from the moment of boiling. Place in sterilized jars and seal.
Canned zucchini with vodka
Ingredients for a 3-liter jar: 2 kg of young zucchini; 75 gr. salt; 65 ml vodka; 65 ml 9% vinegar; dill and horseradish; 5-6 leaves of cherries and currants; 6-8 cloves of garlic; black peppercorns.
Method of preparation: wash the zucchini thoroughly, cut off the tails, cut into circles about 2cm thick. Prepare the greens: wash cherry and currant leaves, dill, horseradish with water. Coarsely chop dill and horseradish. Peel the garlic. Place half of all the greens, garlic and black peppercorns on the bottom of a clean, dry jar. Next, put the zucchini in the jar, and the rest of the greens on top. Pour boiling water over the zucchini, cover with a lid, wrap in a blanket, and leave for 1 hour. Let's take it required amount salt (you can measure the salt using a shot glass - not full enough for your finger). Let's take vodka. And the same amount of vinegar. After an hour, drain the water from the jar into the pan. We put it on the fire, pour in salt, let it boil, skim off the foam. While the water is boiling, pour vodka and vinegar into the bottle with zucchini. Pour boiling marinade over the zucchini and roll up. Turn the bottle upside down. Wrap the bottle of zucchini in a blanket until cool.
Zucchini marinated without vinegar
Ingredients for 2 jars (750 ml each): 1 kg of young zucchini. For brine: 1.5 liters of water, 3 tbsp. salt, bay leaf, peppercorns, allspice. For filling: 120 g lemon juice, 4 tbsp. chopped dill, 8 tbsp. l. olive oil, 8 cloves of garlic, parsley.
Method of preparation: peel young zucchini and cut into 5 mm thick pieces. If the zucchini is large, then cut the circle into four parts. Peel the garlic and cut into strips. Squeeze the juice out of the lemons, mix it with dill and olive oil. Prepare the brine. Place the zucchini in a saucepan, add salt, add spices and pour boiling water over it. Place on a hot stove for 5 minutes and immediately drain the water. Place parsley on the bottom of clean jars, then chopped zucchini, layering with garlic and pouring over the filling. The top layer is parsley. Close the jars with self-screwing lids. Let cool, shake and place in a cool place.
Instant Pickled Zucchini
Ingredients for every 500 g of zucchini: 0.5 tsp. salt. For the marinade: 100 ml olive oil, 3 tbsp. vinegar, 2 tsp. honey, 2-3 cloves of garlic, ground black pepper, fresh or dry herbs.
Method of preparation: wash the zucchini and cut off the peel. If the zucchini is young, you can do it with the skin. Chop into thin circles. Place in a bowl, add salt and leave for 30 minutes. Prepare the marinade. Pass the garlic through a press, mix with olive oil, honey (if the honey is thick, melt it in a water bath), vinegar, pepper and finely chopped herbs. Cilantro, basil, tarragon, dill, and parsley are perfect. You can add a spoonful of paprika paste or ketchup. Mix the marinade. Drain the resulting liquid from the zucchini and squeeze it out with your hands. Pour in the marinade and stir. Place in the refrigerator until morning. During this time, you can stir a couple of times.
Very delicious zucchini
Ingredients: zucchini 5 kg, carrots 0.5 kg, garlic 200 g, dill, parsley, celery 200 g, sugar 250 g, vinegar 9% 250 g, salt 3 tbsp, boiled water 250 g, vegetable oil 0, 5 l.
Method of preparation: wash the zucchini, cut into half rings. Wash the carrots, peel and grate. Chop the garlic and herbs. We sterilize the jars. Next, put all the ingredients and seasonings into a large bowl or pan and mix gently. We put it on the fire, after boiling we wait 5 minutes and that’s it! Place the mixture in jars (hot) and seal.
Zucchini "Winter snack"
Method of preparation: Cut 2 kg of zucchini into slices, add salt and fry. Chop the garlic, dill, parsley and mix (about 5 cloves of garlic and 0.5 bunch of herbs will do for a 0.5 liter jar). Place the zucchini in jars, topping with a mixture of garlic and herbs. Pour 2 tbsp into each jar on top. vinegar (9%). Sterilize from the moment of boiling for 10 minutes. Close it, wrap it in a blanket.
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Zucchini canned in beet juice
Ingredients: zucchini - 2 kg, beet juice - 0.5 l, citric acid - 5 grams or 3% vinegar -50 g, dill seeds - two tablespoons.
Method of preparation: peel the zucchini and cut into large cubes. Young zucchini can be taken with the skin and seeds, cut into slices. Place the zucchini tightly in a jar, sprinkle with dill or caraway seeds. Beet juice dilute with water in a ratio of 1:1, add salt, citric acid or 3% vinegar, bring to a boil and pour in the zucchini. We will fill it three times. Immediately roll up the jars and cool them, turning them upside down.
Canned zucchini “Italian style”
Ingredients: 1 kg of zucchini, 1 kg of tomatoes, 2-3 large onions, 2-3 bell peppers, 2-3 cloves of garlic, 2-3 tbsp. l. sunflower oil(flavorless), 1-2 g hot pepper powder ("Chili"), salt (to taste), 3 tbsp. vinegar 9%.
Method of preparation: peel the zucchini, cut into small pieces, cut the tomatoes into slices, quarter the onion into rings, pepper into strips, finely chop the garlic or squeeze through a garlic press. Stew the prepared vegetables in oil until tender (softened). Finally add salt, vinegar and seasonings. Pack hot in sterilized jars. Sterilize at 95 degrees: 1 l. cans - 15-20 min, 0.5 l. jars - 7-10 min.
Zucchini in Ukrainian
Ingredients for 1 liter jar: 1 kg of zucchini, 100 ml of vegetable oil, 5 cloves of garlic, parsley and dill, 60 ml of vinegar 6%, salt.
Method of preparation: cut young zucchini with a diameter of no more than 5-6 cm into circles 2 cm thick, add water, fry in vegetable oil before golden color and place in a single layer to cool. Peel the garlic, finely chop and grind thoroughly in a mortar or on a board. Rinse the parsley and dill, drain and chop. Pour vegetable oil and vinegar into the bottom of a clean, dry jar, add herbs, crushed garlic, and then tightly pack the fried zucchini. Fill the jars 2 cm below the neck, cover them with boiled lids and place in a saucepan with water heated to 50-60C. Sterilization time at 100 degrees C for cans with a capacity of 0.5 l is 10 minutes, 1 l – 15 minutes. After processing, roll up the jars, turn them upside down and cool.
Zucchini caviar “Sun in a jar”
Ingredients: zucchini - 3 kg, tomatoes - 2 kg, carrots - 1 kg, onions - 1 kg, vegetable oil - for frying vegetables, salt - 2 tbsp. l., sugar - 4 tbsp. l., vinegar 9% - 2 tbsp. l.
Method of preparation: peel the vegetables: remove the skin from the zucchini, cut them into slices 3-4 cm thick, remove the seeds (it is very convenient to do this with a tablespoon), cut out the place of attachment to the stalk of the tomatoes, scrape the carrots with a knife, remove the dry peel from the onion and cut bottom. Cut the vegetables into medium slices - don’t make them small so that you don’t have to cut them too long, but don’t cut them very large so that you don’t have to fry them for a long time. Fry all the vegetables separately - first the zucchini, then the carrots, then the onions and fry the tomatoes last. Grind the fried vegetables using a meat grinder or food processor. Place everything in a saucepan or enamel bowl, add salt, sugar, stir and cook for 1.5-2 hours. Stir occasionally to prevent the caviar from burning. At the end of cooking, add vinegar and mix well again. Expand hot caviar into sterilized jars, roll up, turn over, cover with a blanket.
Crispy zucchini
Method of preparation: place spices to taste and be sure to add bay leaves to the bottom of a sterilized jar. Fill the jar with chopped zucchini or zucchini. The circles are about a centimeter. Place a couple of dill sprigs on top. Fill with boiling water, cover with a lid, wrap, and hold for 3 minutes. Let's add water. Pour boiling water over again and keep for 6 minutes under the lid and fur coat. Drain and boil the brine at the rate of: per 1 liter of water - 1 tbsp. l. salt, 2 tbsp. l. sugar. While the brine is boiling, add a tablespoon of vinegar to each jar (I have half-liter jars). Now pour in the brine, twist it upside down until it cools.
Spicy zucchini
Ingredients: zucchini - 1.2 kg, horseradish leaves - 30 g, dill - 40 g, celery and parsley - 20 g each, mint leaves - 2 g, garlic - 10 cloves, hot pepper - 1.5 g, black pepper - 10 pcs., bay leaf - 10 pcs. For the brine: water - 1 l, vinegar - 1 glass, salt - 60 g, sugar - 70 g.
Method of preparation: wash the zucchini, peel it, cut it lengthwise into pieces. Fresh greens are washed thoroughly and the water is allowed to drain. Remove the yellow rough parts and chop. Herbs and spices are placed on the bottom of the jars, and zucchini slices are placed on top. The brine is poured into jars and pasteurized at 90°C: half-liter jars - 8 minutes, liter jars - 10 minutes. After pasteurization, the jars are sealed and cooled.
Zucchini with carrots and apples in apple juice
Ingredients: zucchini - 1 kg, carrots - 500 g, apples - 500 g. For the brine: apple juice - 500 ml, water - 500 ml, salt - 50 g, sugar - 50 g.
Method of preparation: wash the zucchini and cut into circles. Apples and carrots are washed and cut into slices. The core is removed from the apples. Place prepared zucchini, carrots and apples in three liter jar. Prepare the brine and pour in the vegetables and apples three times. After the third filling, the jar is sealed.
Canned zucchini with plums
Ingredients: zucchini - 1 kg, sugar - 150 g, plums - 1 kg, citric acid - 5 g, water - 1.3 l, cloves - 5 pcs., salt - 40 g, black pepper (corns) - 5 pcs.
Method of preparation: wash plums and zucchini. Cut the zucchini into cubes of the same size (large), remove the pits from the plums. Place the prepared products in a sterilized jar in dense layers, alternating rows of zucchini, plums and spices. Dissolve sugar, salt and citric acid in water. Pour boiling solution over the products placed in jars three times and roll up. Canned zucchini will be ready to eat in a week.
Zucchini in marinade
Ingredients: zucchini - 3 kg, sweet pepper - 4 pcs., garlic - 100 g, tomato juice - 750 g, sugar - 1 cup, vegetable oil - 1 cup, salt - 2 tbsp., vinegar (6% ) – 70 g.
Method of preparation: to prepare zucchini, you need to mince pepper and garlic, mix with diced zucchini, add the rest of the ingredients, mix, put on fire and cook for about 30 minutes. Place hot into sterilized jars and seal.
Zucchini, mushrooms and fried tomatoes
Ingredients: zucchini - 225 g, mushrooms - 75 g, tomatoes - 75 g, butter - 125 g, flour, salt, pepper, herbs - to taste.
Method of preparation: young, fresh zucchini with underdeveloped seeds cut off the stalks and remnants of the ovary, discarding those that are limp, wrinkled, or damaged. Wash in running water, let the water drain and cut into circles 1.5-2 cm thick. Breaded in flour and salt and fried in melted butter or butter on both sides until a crust forms.
U edible mushrooms fresh young non-wormy ones (white boletus, boletus, honey mushroom, etc.), after sorting, cut off the caps from the stems. The legs are used to prepare caviar or first lunch dishes. Use stems with caps when there are few mushrooms. In general, mushrooms can be preserved for each type separately. The caps (with the skin removed) are blanched in boiling water. saline solution(20 g of salt per 1 liter of water) 2-3 minutes, cool, cut into thin slices. Place in a frying pan and cook for 3-4 minutes. simmer until the moisture evaporates. Then add melted or butter and fry until done. Add mushrooms to zucchini and simmer for 5-8 minutes.
Red tomatoes with dense pulp, after removing the stalks and washing, are cut into circles, add salt and pepper and fry. Add to the zucchini and mushrooms, sprinkle with finely chopped dill, parsley, cilantro and simmer for another 3-5 minutes.
The hot mass is packaged in jars (0.5 l), covered with lids and sterilized at 100 degrees C for 35 minutes. Used hot as a side dish for meat dishes.
Zucchini lecho
Ingredients: 3 kg of peeled and diced zucchini, 100 grams of garlic, 6 sweet peppers, 1 hot pepper, 1 liter of tomato juice, 2 tablespoons of salt, 1 glass of vinegar. 1 cup of sugar.
Method of preparation: mince garlic, hot and sweet peppers, pour in tomato juice, add salt, sugar, vinegar, stir and boil for 10 minutes. Then add the zucchini to the resulting mixture and cook for about another 20 minutes (until the zucchini is ready). Place the hot lecho into sterilized jars and roll up the lids.
Canned zucchini “Chernigov style”
Ingredients for 10 half-liter jars: 8.5 kg of zucchini, 100 g of garlic, 50 g of dill and parsley, 500 g of vegetable oil (including 250 g for pouring into jars), 300 g of 6% vinegar, 60 g salt.
Method of preparation: cut washed and peeled zucchini into 1.5 cm slices. Fry in oil until golden brown. Spread in a single layer to cool. Grind the garlic. Cut the greens, thoroughly washed and dried, into 2 cm pieces. Prepare the filling: mix oil, vinegar, herbs and garlic. Pour it into sterile jars in equal parts. Now place the zucchini tightly in them, not reaching the neck 2 cm. Cover the jars with lids. Sterilize in boiling water for 25 minutes (40 liter jars). Immediately roll up, turn the lids down and leave to cool.
Fried squash caviar
Ingredients for 1 liter jar: 1.8 kg squash, 1.2 kg onions, 15 g garlic, 100 g vegetable oil, 60 g 6% vinegar, 10 g sugar, 15 g salt, 5 g each parsley and dill.
Method of preparation: to prepare caviar, take fresh (not overripe) squash of any size. Wash thoroughly, cut off the stalk, cut into 1.5 cm circles. Fry in oil until golden brown, cool slightly and pass through a meat grinder. Wash the remaining vegetables. Chop the greens. Cut the onion into slices and fry. Finely chop the garlic and grind in a mortar and salt. Mix all the ingredients, fill the jars with the mixture, cover with lids and sterilize for 1.5 hours (half-liter jars are sterilized for 75 minutes). Roll up, turn upside down and leave to cool.
Zucchini with parsley and garlic
Method of preparation: Peel 3 kg of old zucchini, cut into small cubes. If the zucchini is old, then in addition to the peel, you also need to clean out the seeds. Add 500 ml sunflower oil, 1/4 cup sugar, 1 tbsp. salt, 100 ml 9% vinegar. Stir the zucchini and leave for 20 minutes. Prepare sterile dry jars. Chop 200 g parsley. Grind 100 g of garlic. Then everything will have to be done very quickly so that the zucchini does not overcook and the salad does not turn into porridge. Place the bowl of zucchini on the fire and bring to a boil. Add all the parsley and garlic at once. Stir and cook for exactly 5 minutes. Using a clean spoon, spoon into jars and seal with lids. Turn over and wrap in a warm towel until completely cool.
Squash caviar according to an old Scottish recipe
Ingredients: zucchini 1 kg, tomatoes 1 kg, onions 500 g, green apples 500 g, raisins 500 g, sugar 500 g, white wine vinegar 600 ml, salt to taste, ginger root 25 g, cloves 12 buds, black pepper ( peas) 1 tsp, coriander (grains) 1 tsp.
Method of preparation: make a cross-shaped cut on the tomatoes, lower the fruits for 1 minute. into boiling water, then immediately transfer to a bowl of ice water. Remove the skin. Cut the tomatoes into small pieces. Peel the zucchini and cut into cubes. Peel the onion and cut into half rings. Peel the apples, remove the core, cut the pulp into cubes. Place the ginger, cloves, peppercorns and coriander cut into pieces into a linen bag. Place all the vegetables in a large wide saucepan, put a bag of spices, pour in vinegar and, stirring, bring to a boil. Reduce heat to low and cook uncovered, stirring occasionally, for 1 hour. Add washed raisins, continue cooking over low heat, stirring, for another 1.5 hours. Remove the bag of spices. Let the caviar cool slightly. Place warm caviar in sterilized jars, close with plastic or glass lids (not metal!) and place in a cool place. The caviar will be completely ready in 3-4 weeks.
Marinated zucchini with red currants
Ingredients for a 2-liter jar of zucchini: 1 kg zucchini or zucchini, 400 g red currants. For the marinade: 1 liter of water, 50 g of salt, light fruity or vinegar 50 ml, sugar 100 g.
Method of preparation: wash the jars thoroughly, pour boiling water over them and turn them upside down onto dry, clean towels. Wash the zucchini or zucchini, cut off the ends, cut into circles 2.5–3 cm thick. Using a paring knife, cut narrow strips of skin from the circles at regular intervals. For this operation, you can also use a regular small kitchen knife. Sort out the currant branches, remove damaged berries, and wash. There is no need to remove the berries from the branches. Place zucchini slices in a jar, interspersing them with red currants.
Prepare the marinade - boil water, add salt, vinegar and sugar; bring to a boil and immediately remove from heat. Pour in hot marinade to banks. Close the jars with lids. Allow to cool to room temperature, then store in a cool place.
Vegetables marinated in this way are not only tasty and savory snack, but also good side dish for meat dishes.
Salted mini squash, eggplants and zucchini
Ingredients: 5 kg of mini squash, eggplant and zucchini, 200 g of coarse salt, 5 bay leaves, celery, cilantro, 1 head of garlic, black and allspice to taste.
Method of preparation: boil 3 liters of water in a large saucepan, add 150 g of salt, a few peas each of black and allspice. Place the washed vegetables in a saucepan of boiling water and blanch for 2-3 minutes. Remove and let the water drain. Peel the garlic and crush with the remaining salt. Make a small cut in each vegetable and put 1 tsp into it. garlic mixture. Wash and dry the greens. Place bay leaf and celery greens on the bottom of the pickling dish. Then pack the vegetables tightly and pour brine over them. Place cilantro on top. Cover with a plate and place a weight on top. Leave for a week at room temperature, then close the lid tightly and place in a cool place.
Zucchini compote with cherry plum
Ingredients for pouring: for 1 liter of water - 200 g of sugar.
Method of preparation: medium-sized mature zucchini, peeled and seeded, cut into 1 cm3 cubes. Place half in prepared jars yellow cherry plum, and place the zucchini on top of it and pour boiling syrup over them. Cover the jars with lids, wrap them in a towel and let stand until completely cool. After this, drain the syrup, bring it to a boil, pour it back into the jars and seal them. Turn the jars upside down and wrap them for self-sterilization. This compote has a pineapple flavor.
Probably every housewife cans pickled zucchini for the winter. There is no family that doesn’t like to crunch pickled zucchini at the table in winter. After all, zucchini is healthy, tasty and not expensive vegetables, which, moreover, are completely non-caloric.
Many people love zucchini dishes. They are also baked and... Marinated zucchini for the winter turns out no worse than pickled cucumbers. They turn out just as tasty and crispy.
Therefore, marinated zucchini in winter can be offered to guests for the holiday as delicious snack or put it on the table for a quiet family dinner. Today on our website is the simplest recipe for pickled zucchini.
Cooked with garlic, spices, dill and herbs, zucchini tastes simply amazing taste. The appetizer turns out excellent, you'll just lick your fingers! Write it down!
Crispy pickled zucchini for the winter
The ingredients for canning will be very simple, which can be found in any kitchen. This recipe for pickling zucchini turns out very tasty and crispy. Try it yourself!
Time: 1 hour Exit finished products: 2 cans of 750 ml and 1 can of 0.5 l.
Products:
- zucchini - 1.5 kg;
- garlic - 2 cloves;
- dill umbrellas;
- parsley;
- laurel leaves - 3 pcs.;
- pepper (peas) - several pieces.
- Marinade: 2 liters of water;
- salt - 100 g;
- sugar - 100 g;
- vinegar 9% - 150 ml;
- black pepper (peas) - 9 pcs.
How to pickle zucchini for the winter with garlic, herbs and spices - step by step recipe with photo:
According to this recipe, zucchini can be sealed for the winter in glass jars of any capacity: it doesn’t matter whether they are 3-liter jars or liter jars. Since sliced zucchini is pickled, for this purpose they are first cut into small slices.
We wash the containers for sealing the preserves in a soda solution. For this purpose we take baking soda, dissolve it in warm water.
After washing the jars in this solution, rinse them under the pressure of cool water. Next, we sterilize the jars along with the lids for winter preparation in a convenient way: over steam, in the oven or microwave.
To make the zucchini snack for the winter tender and tasty, we buy young zucchini fruits at the market or supermarket.
Having brought home the zucchini, wash them under running water. Then we cut off the tails of the young zucchini, and cut the fruit itself into circles (across), thickness - 7 mm. Although this is unimportant. If you like thicker slices, you can cut the zucchini to any thickness.
We wash the greens for preservation in running water. We chop the greens so that it is convenient to fold them.
Place the greens at the bottom of the jars. We also put chopped garlic cloves here, as well as bay leaves and peppercorns.
Now place the already chopped circles (zucchini) on a bed of greens. Place the zucchini slices carefully so that they are as more zucchini fit into jars.
Cover the zucchini placed in jars with herbs on top.
Now that the jars are completely filled, let's prepare the marinade for the zucchini. Place on the stove in a saucepan clean water. When the water boils, add salt and sugar in the dosage indicated in the recipe.
Boil the marinade for a few minutes and then pour in the vinegar. Then pour the boiled marinade for zucchini into jars, cover (but do not roll up) the jars with sterilized lids. Set the jars with pickled zucchini to sterilize for 10 minutes.
To do this, place jars of zucchini in a saucepan, placing a cloth folded in four under them. Pour into the pan hot water so that the water reaches the hangers of the cans. Then we sterilize the jars for 20 minutes from the moment the water boils.
We screw the jars tightly if they have threads, or we roll them up with a seaming wrench iron caps. Wrap the inverted (upside down) jars in a blanket for 12 hours.
As soon as they cool down, the most delicious pickled zucchini with garlic and herbs are ready and can be transferred to another place before the onset of winter.
We store preserved food according to this recipe in the apartment (in a cool and dark place).
Video recipe: Pickled zucchini for the winter without sterilization
Secrets of preparing pickled zucchini for the winter
For pickling, it is better to choose young zucchini, so that they are not thick and not very long.
You can safely add any spices and spices to the marinade.
The following would be appropriate:
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- chili pepper, which will add piquancy to pickled zucchini;
- mint that will do winter preparation fragrant;
- basil, dill, parsley, tarragon, cilantro.
When pickling, table vinegar can be replaced with apple or natural grape vinegar; the taste of pickled zucchini will only become more interesting.
Canned zucchini makes a great addition meat dishes, they are also good as a separate snack or side dish. Due to their structure, they often require sterilization, but many housewives prefer more simple ways make delicious, homemade preparations that exclude heat treatment.
How to cook canned zucchini
There are many ways to make homemade preparations without sterilization. The simplest one, known to many housewives, is pouring boiling water into jars of vegetables, from which they can subsequently prepare brine. Some people pour boiling water several times. After all, the process involves pasteurization, which helps destroy various bacteria and microorganisms and extends the shelf life of zucchini for more than one winter.
To preserve zucchini you will definitely need garlic, dill and horseradish leaves
The passive pasteurization method is used when preparing other vegetables (cucumbers, tomatoes). For one 3 liter jar you need to take the following ingredients:
- a sprig of dill with an umbrella;
- Bay leaf;
- garlic – 3 cloves;
- horseradish leaf;
- 70-80 g table salt;
- 70 g sugar;
- 150 g vinegar.
This volume will take 1-2 kg of zucchini. It is better to take young vegetables, with small undeveloped seeds. If the zucchini is old and overripe, even after preservation it will be tougher. If necessary, it can be used, but you should remove the seeds. Preparation follows the recipe:
To marinate zucchini, cut them into rings
- Wash the zucchini well. To avoid any dirt particles remaining, it is better to use a sponge.
- Cut them into circles or semicircles. Recommended thickness 1 cm.
- Place the vegetables in a container and fill with regular cold water. Leave them for a couple of hours. This is necessary to ensure that the finished vegetables are crispy and firm.
- Wash and sterilize jars.
- Place washed and dried herbs, spices and chopped garlic into jars.
- Place the zucchini tightly. If desired, you can put parsley in the middle and hot peppers.
- Pour boiling water over it. Let cool slightly (30 minutes). The larger the container, the more times you need to repeat the filling (3 times for a 3-liter container).
- Drain the water into a clean saucepan. You will need to make a brine from it by adding salt and sugar.
- Pour vinegar into each jar and fill them with boiling brine.
- Cork. Place it upside down and wrap it up for a day.
You need to put herbs and spices at the bottom of the canning jar.
ADVICE! To drain the water and not lose herbs and seasonings, use a special plastic lid with holes.
Pickled zucchini without sterilization
You get very tasty zucchini if you fill them with marinade rather than brine. They acquire a specific flavor and are ideal as a snack. Famous home recipe similar preparation for the winter:
- Wash the vegetables and cut crosswise.
- Wash dill and horseradish under running water and dry.
- Jars and lids must be sanitized to ensure they are sterile.
- Cook the marinade. You will need to add the following ingredients per liter: 30 g of sugar, 45 g of salt, 2 allspice and 6 black pepper, a couple of bay leaves.
- Once boiling, add zucchini to the pan. They need to be kept for about 5 minutes. You need to mix and “sink” them so that they are well soaked.
- Place garlic (3 cloves per 1 liter) and herbs into jars. Carefully arrange the hot vegetables.
- Pour boiling marinade to the brim. Catch the pepper and leaf and place equally in containers.
- Seal and cover with a blanket until cool.
Greens, like vegetables, need to be washed thoroughly
IMPORTANT! Any container can be sterilized affordable option: in the microwave, oven or wet method (water bath). It is enough to keep the lids in boiling water for 5-10 minutes.
Homemade food is not just for the winter. After a day you can eat it.
Zucchini "with mushrooms"
Not everyone has the opportunity to close up forest mushrooms for the winter, but an experienced housewife knows that there are zucchini and eggplant preparations that can easily replace them even on festive table. The zucchini comes out firm and crispy, unlike the blue ones. But it is important to use young, medium-sized fruits. Large overripe vegetables are distinguished by formed seeds, which are rarely added to preparations, and their pulp is soft, which affects the consistency ready-made snacks. The vegetables come out tasty and resemble canned butter. The recipe for mushrooms looks like this:
- Wash the zucchini, remove the skin and cut into medium-sized cubes.
- Chop 4 cloves of garlic (per kilo of vegetables) with a knife, press or grater.
- Pour vinegar (70 g) and oil (100 g) into an enamel container, mix, salt and sugar (0.5 tbsp each).
- Place zucchini in a saucepan and sprinkle with garlic.
- Pour marinade over everything and mix well.
- It will take time for the vegetables to release juice and marinate (about 3 hours).
- Put it on the stove.
- Simmer the mixture for 20 minutes over low heat. Prepared vegetables will gain transparency.
- Place in jars and divide marinade equally between them. Often there is not enough to cover the zucchini.
- Cork and wrap. You don’t have to roll them up, but store them at 0° under a plastic lid.
Zucchini "like mushrooms"
Zucchini needs to “reach” (30 days). Of course, it is permissible to consume them immediately, they are quite tasty and spicy, but it is better to wait a while to enjoy the taste of a well-marinated product.
Spicy zucchini appetizer
For homemade snacks, eggplants are often used, which are ideal for this, but zucchini also makes them tasty and original. You can do it like this:
- Wash 3 kg of zucchini and cut into slices. There is no need to remove the peel.
- Using a meat grinder, chop 3 carrots, garlic and hot pepper. It is better to determine the volume of the latter yourself according to your taste.
- Pour oil and vinegar into a container equal shares(1 tbsp.), add the same amount of sugar. You will need about 2 tbsp of salt. l.
- Place twisted vegetables into boiling brine and simmer for 5 minutes.
- Add zucchini, simmer for half an hour.
- Unfold, roll up. You will also need to wrap them up.
Vegetables prepared for harvesting savory snacks for the winter
Zucchini in tomato juice
Zucchini goes well with certain vegetables. Often, assorted dishes are prepared for the winter with cucumbers, tomatoes, peppers and cauliflower. Delicious homemade Canning in tomato juice, which has a specific aroma and taste, is also considered. It is prepared like this:
- Wash the zucchini (3.5 kg) thoroughly and cut it. Small fruits can be cut thinly lengthwise or as usual - in circles.
- Mix a little more than a liter of tomato juice and a glass of oil and boil.
- When the liquid boils, add spices: bay leaf, hot pepper, peppercorns and allspice. Season with salt (40 g) and sugar (200 g). Pour in 150 g of vinegar.
- Place the zucchini in the liquid and simmer for 30 minutes.
- Squeeze the garlic. 3 cloves is enough.
- Catch the zucchini, place tightly in jars, fill with tomato sauce.
- Roll up, wrap up.
Zucchini in tomato sauce
Squash caviar
The most famous and popular dish from zucchini - this is, of course, caviar. Any experienced housewife I have a favorite recipe. Caviar is spread on bread, served as a side dish or separate snack. Even children who are not easily persuaded to eat vegetables often enjoy caviar. Its production requires a lot of time. Caviar is made to be sealed for the winter or consumed immediately, because in the summer you also want to eat vegetable products, especially cold. The proposed recipe is somewhat original and different from the usual:
- Peel 0.7 kg of onion, cut in any way, fry.
- Wash 2 kg of zucchini and peel off the skin. If the seeds are large, it is recommended to remove them. For this appetizer, you can use overripe vegetables; this will not affect the taste.
- Cut the zucchini and grind them through a meat grinder.
- Also chop the fried onion using a meat grinder.
- Place the entire resulting mass in a container, add salt and sugar. 0.5 tbsp is enough. l. Put it in the oven to simmer. Cooking time 2.5 hours.
- Take out a container, add 250 g of tomato paste and 180-200 g of mayonnaise, mix.\
- Simmer for about 30-40 minutes.
- Place the hot, prepared caviar into jars and roll up.
Zucchini caviar in jars
From this volume you will get 4 cans of 0.5 liters. If the caviar is not planned to be sealed for the winter, but is prepared to be eaten immediately, the stewing time should be reduced. 1.5 hours is enough for the first stage and 30 minutes for the second.
How to seal caviar from zucchini: video
Zucchini preparations: photo
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