In vain, many housewives, when preparing for the winter, bypass zucchini and look at them as a culinary ingredient.

Undoubtedly, zucchini is delicious fried, stewed and baked. But canned zucchini turns out no worse than cucumbers: dense, with crispy flesh and a pleasant taste.

The peculiarity of zucchini is that they can be combined with any vegetables and, like chameleons, acquire their taste. Therefore, it will not be difficult for the housewife to prepare pickled zucchini to her taste, adding her favorite spices, herbs and vegetables.

Subtleties of cooking

• Zucchini ripen very quickly, so the main condition is not to miss the harvest time. They are cleaned every 3-4 days. For pickling, use zucchini no more than 20 cm long, with thin skin and a small seed chamber. It is better not to preserve zucchini 30 cm long, but to leave it for cooking.
• Wash the zucchini, trim the stalk, capturing some of the pulp. The skin of young zucchini is not cut off. But in order for pickled zucchini to acquire more attractive appearance, the skin can be peeled off.
• Small zucchini - greens, the length of which does not exceed 10 cm, are pickled whole, placed vertically in a jar. Other zucchini are cut crosswise into circles 1-2 cm thick.
• To give pleasant aroma herbs and spices are needed. Many of them not only improve the taste of zucchini, but are also an excellent preservative. Zucchini is marinated with such common herbs as dill, parsley, celery, tarragon, horseradish, and basil. Cloves and allspice are also added to the marinade.
• Zucchini has virtually no acid of its own, so when canning it is necessary to use vinegar, vinegar essence or citric acid. The safety of canned food depends on the amount of acid in the marinade.
• If the marinade is slightly acidic, then the jars with zucchini must be sterilized. Zucchini in spicy marinade Store well without sterilization. It is enough to pour boiling marinade over them twice and immediately seal them. But in this case, the container is washed well and then sterilized. When using sterilization or pasteurization, it is better to place zucchini in half-liter or liter jars, which fit in height into the pan. For zucchini that is cooked without sterilization, you need to take two-liter or three-liter jars so that the products in them cool longer, which is a kind of pasteurization.
• Usually, zucchini is blanched before pickling. If they are preserved without heat treatment, then it is recommended to soak the fruits for 1-2 hours in cold water. The same as with cucumbers. This must be done so that the zucchini is saturated with liquid and subsequently does not absorb part of the marinade. If the housewife puts the zucchini in jars without soaking, then after pouring the marinade, she should wait a few minutes and then add the missing amount of marinade. Otherwise, in the cooled jars of zucchini there will be a lot of free space that can fill with air. This is what causes canned food to swell.
• The amount of marinade required for sliced ​​and whole zucchini differs significantly. Zucchini, cut into circles, are placed in jars very tightly, so there is very little space left for filling. For example, a liter jar will hold only 200-300 ml of marinade.
• If the zucchini is canned whole, then there is a lot of free space between them in the jar, which needs to be filled with spices and marinade. In this case, proceed in the same way as when pickling cucumbers: take half the volume of the total volume of the jars. For example, for one three-liter jar with whole zucchini you need to take 1.5 liters of filling.
• To calculate how much marinade is needed in each case, you need to fill a jar with chopped or whole zucchini and fill it with water. Then pour this water into a measuring cup and multiply the amount of water by the number of jars.

Marinated zucchini: recipe one

• zucchini – 7-8 kg;
• black peppercorns – 50 pcs.;
• Bay leaf- 10 pieces.;
• parsley - 10 small branches.

For the marinade:

• water – 2 l;
• salt – 100 g;
• sugar – 100 g;
• 6% vinegar – 150 ml.

Cooking method

• Wash liter jars with baking soda and rinse hot water. Sterilize by immersing the jars in a pan of boiling water, or hold them over steam by placing them on a kettle without a lid. The jars can also be heated in the oven.
• Select young zucchini up to 4 cm in diameter with dense pulp and thin skin. Trim the stems.
• Cut into slices 1-1.5 cm thick.
• Place the slices in boiling water and blanch for 5 minutes. Then cool in cold water.
• Place spices in sterile jars. Pack the zucchini tightly.
• Pour water into the pan, add salt and sugar. Boil for 5 minutes. Filter through linen cloth. Add vinegar.
• Pour the hot marinade over the zucchini. Cover with lids.
• Place the jars of zucchini in a pan of hot water. At 85°, pasteurize for 25 minutes.
• Remove them from the water and immediately seal them tightly.
• Turn the jars upside down, wrap them in a blanket and let them cool in this position.

Recipe two

Ingredients (for 10 liter jars):

• zucchini – 7-8 kg;
• dill – 100 g;
• red hot pepper – 10 small pods;
• garlic – 4 heads;
• parsley, mint, celery - 1 bunch each;
• horseradish - 3 leaves.

For the marinade:

• water – 2 l;
• salt – 100 g;
• 6% vinegar – 150 ml.

Cooking method

• Prepare sterile liter jars with lids in advance.
• Select medium-sized zucchini from thin skin and strong pulp. Trim the stalks, capturing some of the pulp. Wash in cold water. If you want the zucchini in finished form had a light tone, cut off the skin.
• Cut the fruit into easy-to-eat discs.
• Place them in boiling water and blanch for 5 minutes. Then cool quickly in cold running water.
• Sort the greens, remove any yellowed or rotten branches, and wash thoroughly in plenty of cold water. Trim off the dried ends. Cut the horseradish leaves into strips. Chop the dill greens.
• Peel and wash the garlic, chop. Wash the pepper pods. Trim off part of the stalk without touching the pulp, otherwise the zucchini will turn out very sharp.
• When the water has drained from the zucchini, mix them with chopped garlic and dill.
• Place some herbs at the bottom of the jars. Place the zucchini tightly on top of it. Cover with remaining herbs.
• Prepare the marinade by boiling water with salt. When it cools down a little, add vinegar and stir.
• Pour the marinade over the zucchini. Cover with lids. Place in a wide-bottomed saucepan. Fill the container with hot water up to the hangers of the jars. Sterilize jars of zucchini for 10-15 minutes.
• Remove them from the water and immediately seal them tightly with sterile lids. Turn over, placing the lids down on a flat surface covered with a warm cloth. Wrap yourself in a blanket. Cool it like this.

Recipe three

• zucchini – 400-600 g;
• dill - 1 umbrella;
• celery leaves and petioles – 20 g;
• bay leaf – 1 pc.;
• cloves – 1 bud;
• black peppercorns – 3 pcs.;
• allspice – 1 pea;
• marinade filling – 200-350 ml.

For the marinade:

• water – 1 l;
• salt – 1 tbsp. l.;
• sugar – 1 tsp;
• 9 percent vinegar - 2 tbsp. l.

Cooking method

• Wash small zucchini, cut off the stalks along with some of the pulp, but no more than 1 cm. Cut into circles 1-1.5 cm thick.
• Place the chopped zucchini in boiling water and blanch for 3-5 minutes. Cool quickly under running water cold water. Wait for the liquid to drain.
• Prepare sterile liter jars with lids.
• Place the zucchini tightly in jars, topping with spices and herbs.
• Prepare marinade filling. To do this, pour water into the pan according to the norm, add salt and sugar. Bring to a boil and simmer for 5 minutes. Strain the filling. Add vinegar.
• Pour the marinade over the zucchini to the very top of the jars. Cover with sterile lids.
• Line a wide-bottomed pan with a soft cloth or place a wooden circle. Install the jars. Fill with hot water up to the hangers.
• Place the pan on the fire. From the moment the water boils, sterilize the zucchini for 20 minutes.
• Seal the jars with lids, turn them upside down, wrap them in a blanket, and let cool.

Recipe four

This method is good because there is no need to calculate the total amount of marinade. Everything is done in the process of putting zucchini and spices into jars.

Ingredients (for 1 liter jar):

• zucchini - approximately 400-600 g;
• salt – 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• 9 percent vinegar – 50 ml;
• dill - 1 umbrella;
• black peppercorns – 5 pcs.;
• allspice – 2 pcs.;
• currant and cherry leaves - 2 pcs.;
• garlic – 2 cloves.

Cooking method

• Soak young zucchini for 1-2 hours in cold water and then wash. Trim the stems. If the peel is thick, peel it.
• Wash the greens. Cherry and currant leaves should be green, free from damage by diseases and insects.
• Peel the garlic and rinse. If the cloves are large, cut in half.
• Prepare clean and dried quart jars. Wash and boil the lids too.
• Place some of the herbs, pepper, and a clove of garlic at the bottom of the jar. Cut the zucchini into slices 1-1.5 cm thick and place tightly in a jar. Place the remaining herbs and garlic on top of the zucchini.
• Pour salt and sugar into each jar according to the norm. Pour in vinegar. Pour boiling water over the zucchini. Wait 1-2 minutes and add more boiling water if there is less water.
• Take a wide pan and place a soft cloth on the bottom. Place the jars. Pour warm or hot water to the hangers of the cans. Put it on fire. From the moment the water boils, sterilize the zucchini for 10 minutes.
• Remove the jars from the water and immediately seal them tightly. Turn it upside down and wrap it in a blanket. Leave in this position until completely cooled.

Zucchini marinated for the winter without sterilization

Ingredients (for 1 three-liter jar):

• zucchini – 1.5-2 kg;
• dill - 2 umbrellas;
• garlic – 5 cloves;
• black peppercorns – 10 pcs.;
• bell pepper – 1 pc.;
• horseradish leaf – 0.3 pcs.;
• leaves black currant- 2 pcs.;
• bay leaf - optional;
• parsley - 1 sprig.

For the marinade:

• water – 1 l;
• salt – 2 tbsp. l.;
• sugar – 2 tbsp. l.;
• vinegar essence – 1 des. l.

Cooking method

• Soak small zucchini in cold water for 1 hour. Wash. Trim the stems.
• Wash all the greens. Peel the garlic and rinse under running water.
• Wash the bell pepper, cut in half, remove the seeds. Cut the halves lengthwise into long slices.
• Prepare a sterile jar with a lid.
• Cut the fruits into slices 1-1.5 cm thick.
• Place some of the greens and peppercorns on the bottom of the jar. Fill the jar with zucchini. Place garlic between them. Spread along the edges of the jar bell pepper. Cover the zucchini with the remaining herbs.
• Boil water and pour it over the zucchini. Cover with a lid and leave for 20 minutes. During this time, the zucchini will be saturated with water and warm up.
• Close the jar with a lid with holes, through which you pour the cooled water into a measuring container.
• Pour this liquid into a saucepan. Add salt and sugar according to the norm. Bring to a boil and simmer for 5 minutes. Pour this marinade over the zucchini again. Add to the jar dessert spoon vinegar essence. Cover with a sterile lid and seal immediately.
• Turn the jar upside down and cover it with a blanket. In this position it should cool completely.

Video: Marinated zucchini slices. Blanks

Note to the hostess

The spices indicated in the recipe can be replaced at your discretion, taking into account your taste preferences. The main thing is that they are combined with each other.

Zucchini is also marinated with other vegetables: peppers, cucumbers, carrots, onions. The composition of the marinade can be left the same.

Pickled zucchini is stored in the same way as all other zucchini canned vegetables: in a cool place, away from light.

Recipes for preserving zucchini for the winter

Preserving zucchini for the winter will allow them to be stored for a long time and still be just as tasty and healthy. Try our basic recipes with photos...

3 l b

1 hour

65 kcal

5/5 (4)

Summer is not only a great time for relaxation and entertainment, but also a time to do some good work in the garden. Having grown vegetables on your plot, you can eat them not only until late autumn, but also in winter.

What about in winter? After all, in winter there is nothing in the garden except snow! This is what canning vegetables is for. This will allow them can be stored for a long time and still be just as tasty and healthy, but naturally taste a little different, since they were devoted to processing. They prepare cucumbers, tomatoes, squash, carrots, and also unrealistically delicious canned food obtained from young zucchini.

Zucchini - very healthy vegetable . It contains a whole complex of vitamins and substances necessary for human health; in addition, it has no contraindications and can be consumed by people with any disease. Since they are low in calories, they are perfect for those who are watching their figure and on a diet.

This vegetable can be used to prepare great amount preparations for winter, starting with simply pickled zucchini and ending with caviar. If we talk about caviar, it is widespread and has many fans due to its taste. You can cook it yourself, or buy it in a store, but homemade, of course, is preferred.

These vegetables are prepared quickly and very simply, no skills required. If this young zucchini, there is no need to peel the skin, it is thin and soft, you can hardly feel it when preserved (unless you are preparing caviar), but when the vegetable is already large and middle-aged, it is better to peel the skin, as it may interfere. The seeds are removed only if they are large and hard, and if they are small and soft, you can ignore them.

What kind of vegetables can this miracle fruit be preserved with? It goes well with tomatoes and peppers in a salad; it loves garlic and other spices. Onions, carrots - all this will only improve taste qualities. The dish can be spicy, salty, sweet, it all depends on the individual preferences of the one who cooks and the family for whom it is done.

Recipe No. 1: Classic recipe for pickled zucchini

If you cook using this method, the zucchini will turn out to be a little sour and will be an excellent substitute for tomatoes. You can eat the dish itself or with a side dish. Some people add more sugar and they turn out sweet, but in our case they will come out with sourness.

To prepare you will need(based on 3 liter jars):

Ingredients

1. First we prepare the marinade. For this we need a metal pan. Add salt, vinegar and sugar and bring to a boil.
2. While our water is boiling, cut the zucchini into rings or large cubes; it’s better to cut the onion into rings, it’s more beautiful. How to chop vegetables is a purely individual matter, the main thing is not too small, so as to avoid a mess of zucchini, onions and carrots.
3. The water boiled - add vegetables to it for 5 minutes and close the lid. During this time, they manage to soak in the liquid and absorb its taste.
4. Now we take glass jars, which were washed in advance and doused with boiling water, and then dried. When working with pickling, this is necessary; in cases with pickles, it is not necessary.
5. Place the contents of the pan, that is marinade and vegetables in jars, roll them up with special metal lids with a key designed for rolling up cans, and wrap them in a warm blanket, then put them on jackets and cover them with something warm. This is necessary to prevent the banks from flying up. After a week, if all is well, you can take the workpieces to the basement.

Recipe No. 2: Preserving zucchini salad

Tasty and simple. To prepare, take:

• 1 kilogram of fresh tomatoes;
• 2 kilograms of zucchini;
• 4 bell peppers;
• 3 tablespoons refined oil;

• 60 ml of vinegar, it is better to take 9%;
• 3 large onions;
• 4 cloves of garlic;
• salt and seasonings to taste.

We prepare the jars in advance; you can use any volume, but 1 liter or 0.5 is better, since open form The salad does not last very long and must be eaten quickly. The jars need to be doused with boiling water.

1. Vegetables cut into small pieces any shape and put it in a frying pan with oil, add salt, vinegar and other spices, and then simmer. Since they will release juice, there is no need to add water.
2. When the mixture has simmered and become soft, it means it is ready and can be put into jars.
3. Next, the jars are rolled up with metal lids and placed in a warm place for a couple of days, and then in the basement.

Recipe No. 3: Preserving squash caviar for the winter

If you follow this recipe, the caviar will turn out tender and very pleasant to the taste, you can’t buy it in a store. We will need:

• 3 kg of young raw zucchini;
• 3 medium sized carrots;
• 0.5 liters of tomato juice (preferably homemade);
• 100 grams of sugar;

• 40 grams of salt;
• 100 milliliters of vegetable oil;
• 3 large onions and spices to taste.

1. All taken cut vegetables and pass through a meat grinder, you can grind it into porridge in a blender - it’s more convenient. Excess liquid should be drained.
2. Place the vegetable porridge on the fire and simmer, adding sugar, salt and seasonings, until it boils.
3. After the mixture boils, make the fire as low as possible and simmer for another 1.5 hours.
4. Add tomato juice and simmer for another hour.
5. Pour into jars and screw on the lids.
6. We leave it in a warm place for 3 days, and then take it to the cellar.

Recipe No. 4: Zucchini preserved with plums

Sweet and sour plums perfectly highlight delicate taste zucchini and gives them a bright purple color. This combination will seem unusual and even strange to many, but For exotic lovers, it’s hard to think of anything better.

In order to prepare this dish, we The following components are needed:

• kilogram of zucchini;
• kilogram of plums;
• 150 grams of sugar;
• 40 grams of salt;

• 5 grams of citric acid;
• 1.3 liters of water;
• spices: peppercorns, cloves - to taste.

1. Wash the zucchini and plums, remove the seeds from the plums, cut the zucchini into cubes approximately the same size as the berries.
2. We place the prepared raw materials in rows in a pre-sterilized jar, then fill the container tightly filled with plums and zucchini with marinade.
   
3. a glass of sugar;
4. cup vegetable oil;
5. two tbsp. l. tomato juice, water and table vinegar;
6. one tbsp. l. salt.
1. Grind the garlic and pepper in a meat grinder, mix with butter, sugar, salt, water and vinegar, add tomato juice and pour the resulting mass over the zucchini cut into small pieces, then cook over low heat until it boils and for another half hour after boiling.
2. Then pour the hot mixture into jars and seal.
3. You can eat these zucchini immediately after they have cooled. However, even cold, they will remain hot, remember this.



What is good to serve with canned zucchini?

Combination canned zucchini great with other products.

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Delicious and spicy snack made from zucchini, 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!

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Zucchini in satsebeli sauce for the winter

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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.

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Zucchini turns out spicy and spicy

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Preparation:
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.

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If young vegetables were chosen for canning, they will give enough juice. If you use overripe ones, you need to add a little water.

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Instead of Satsebeli sauce, you can use regular Krasnodar sauce, the taste will be slightly different, but it will still be delicious.

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Before 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.

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Zucchini marinated in Bulgarian style

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A simple recipe for a very tasty zucchini preparation. Excellent marinade, zucchini – delicious! Try it, it's not difficult.

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Recipe for pickled zucchini: for 4 liter jars

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We will need:

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3 kg zucchini

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200 g sugar

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3 tbsp. l. salt (heaped)

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1 cup 9% vinegar

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Dill, horseradish leaf

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14 -16 cloves of garlic

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1 tsp. peppercorns

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7 bay leaves

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Preparation:

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1. Wash the zucchini and cut into thin slices.

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2. Wash the greens, chop coarsely, peel the garlic. Place garlic and herbs in sterilized jars.

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3. 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.

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4.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.

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5. 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.

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Delicious pickled zucchini is ready!

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Zucchini in tomato sauce for the winter

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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.

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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.

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We sterilize the jars and 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.

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Advice: 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.

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Korean zucchini recipe for winter

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In Korean, zucchini is the first to “fly away”

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To 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.

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If 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.

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It 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.

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Ingredients:

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young strong zucchini - 2.5 kg;

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onions - 0.5 kg;

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carrots - 0.5 kg;

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Bell pepper- 5 medium;

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garlic - 200 g;

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various greens (dill, cilantro, celery, parsley) - as much as you want;

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Ingredients for marinade:

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vegetable oil - 1 cup;

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sugar - 1 glass;

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vinegar 9% - 150 ml;

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salt - 2 tablespoons;

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Korean carrot seasoning - 2 packs.

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Preparation:

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To prepare the marinade, simply mix the ingredients.

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Grate 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.

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Chop 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.

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After this time, put the snack in clean, dry jars and sterilize: liter jars for half an hour, half-liter jars for 15 minutes.

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All. Roll up and let cool without turning the cans over.

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You can store Korean-style zucchini both in the pantry and in the cellar - they are not “picky”.

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Zucchini for the winter

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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!

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So, 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.

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For the marinade:
7 tbsp. water,
2 tbsp. l. salt,
3 tbsp. l. Sahara,
2 partial glasses of vinegar 9% (150 ml).

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Preparation:

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Boil the marinade, pour over the zucchini, cover with lids and sterilize 1 liter jar for 10 minutes. Roll up, turn over.

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Try it, it couldn't be tastier!

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Zucchini “like milk mushrooms” for the winter

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We will need:

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3 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.

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Preparation:

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Cut 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 to infuse for 3 hours at room temperature.

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Place 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.

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Remove by turning over and covering with a warm blanket until completely cool. Then put it in a cool place for storage.

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And in winter, get it and enjoy this wonderful snack.

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Zucchini salad for the winter recipe

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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.

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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.

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Preparation:
We will sterilize 3 liter jars in advance and tin lids(I always clean them thoroughly before sterilizing 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.

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Squash caviar - very tasty

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I suggest making this 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.

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We will need:

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1.5 kg zucchini (any kind)

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3 sweet peppers

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3 onions

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3-4 tbsp. l. tomato paste

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Salt, ground pepper

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3 cloves garlic

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You can use dry herbs (Italian, Provençal)

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Preparation:

9:1335

1. 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.

9:1627

2. 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.

9:658

You can eat caviar in pieces, or you can grind it in a blender.

9:785

Place caviar in half-liter jars, sterilize for 30 minutes, roll up, turn over until completely cool.

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Spicy zucchini for the winter

9:1034

10:1540

10:4

Ingredients:

10:34

Zucchini - 6 Kilograms

10:79

Sugar - 200 grams

10:114

Vinegar - 200 grams

10:149 10:209

Garlic - 200 grams

10:246

Red pepper - 10 grams

10:295

Black pepper - 10 grams

10:342

Salt - 4 tbsp. spoons

10:379 10:384

Preparation:

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1. 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.

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Adjika from zucchini for the winter

12:59

13:565 13:570

Ingredients:

13:600

Zucchini - 3 Kilograms

13:647

Carrots - 500 Grams

13:687

Sweet pepper - 500 grams

13:738

Garlic - 10 cloves

13:780

Tomatoes - 1.5 Kilograms

13:832

Red pepper - 2 tbsp. spoons

13:886

Sugar - 100 grams

13:922

Salt - 2 tbsp. spoons

13:960

Vegetable oil - 200 grams

13:1021 13:1026

Preparation:

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1. 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

15:4047

Bell pepper - 5-7 pieces

15:53

Hot pepper - 3 pieces

Pickled zucchini without sterilization is a very convenient and quick procurement for the winter. Together with pieces of young zucchini, you can marinate small squash, cucumbers or slices white cabbage. Just put all the prepared ingredients in jars and fill with marinade! Even a young housewife who doesn’t know how to cook can cope with this. The sterilization method is not used here, where the vegetables acquire a slightly boiled consistency. Crispy, tender zucchini will great snack for any hot dish and decoration festive table! If this recipe for canned zucchini without sterilization interests you, be sure to try it!

Taste Info Zucchini for the winter

Ingredients

• Zucchini – 2 kg;
• Garlic – 5-6 cloves;
• Carrots – 1 pc.;
• Dill umbrellas – 4-5 pcs.;
• For the marinade:
• Water – 2 l;
• Salt – 2 tbsp. l.;
• Sugar – 3 tbsp. l.;
• Bay leaf – 2-3 pcs.;
• Apple vinegar- 250 ml.

How to cook canned zucchini without sterilization for the winter

From the quantity of products included in the list of ingredients, two or three liter jars are obtained (depending on how tightly you pack the zucchini pieces).

Rinse the zucchini in cold water. If there are any damage or bruises, cut them off with a knife. Without peeling the skin, but removing the ends, cut the zucchini into round pieces about 2-2.5 cm thick.

For this recipe, it is better to use young light zucchini or green zucchini:

• they are smaller in diameter than mature fruits;
• have tender soft seeds that can be eaten;
• they do not need to be peeled;
• They are easy to put in jars, either whole or sliced.

Sterilize jars with boiling water. To do this, pour a little boiling water into clean, not cold jars and leave for a few minutes (if you pour boiling water into a cold glass jar, most likely it will burst). Then pour out the water. We also sterilize iron lids with boiling water in an enamel cup.

Peel and rinse other vegetables. Place chopped carrots and garlic in each prepared jar. It is not necessary to wash the dill umbrellas; they can be added to the jar now or after filling it with zucchini. Together with dill umbrellas, you can use small young leaves of horseradish, cherry or currant.

Prepare the marinade. Mix water, salt and sugar in a separate pan. Add bay leaf and bring the mixture to a boil. Add vinegar and stir. You can also add to the marinade:

• finely chopped garlic clove;
• black or red ground pepper;
• finely chopped dill, parsley or cilantro.

Place the zucchini in the marinade for 4-5 minutes at a low boil (you can do it without boiling, but the marinade must be hot). If you can't fit all the zucchini at once, do this in two batches.

Place hot zucchini into jars.

Pour the boiling marinade over the zucchini, but not to the very top of the jar.

Cover the jars with sterilized iron lids and immediately tighten them. We turn over the jars with the workpiece. Wrap in a warm blanket. As a heat-retaining layer, you can use thick paper or ordinary newspaper folded in several layers.

When the jars naturally cool down, canned zucchini without sterilization for the winter is completely ready for further storage! Although you can try them now to appreciate how delicious they turned out!

When you prepare zucchini for the winter according to proven and the best recipes, then preserving zucchini for the winter is very tasty, especially in winter, and this is perhaps the real people's favorite among vegetables, such as zucchini. Zucchini for the winter - great way to save all the zucchini useful substances and vitamins before winter. To preserve the zucchini harvest, homemade winter preparations are made from them, which is what we will do now. So let's get started!

Zucchini preparations for the winter: “Golden recipes”

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

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

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

On cold winter evenings it’s so nice to open a jar of zucchini salad, or just spread squash caviar on bread. Zucchini season is quickly ending, but these are delicious. vitamin vegetables Can be easily stored until spring. The main thing is to choose The right way preservation of the product. Can be done with the most various additives zucchini preparations for the winter.

Preparing for the winter is a useful thing, 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 we remove from this list the most difficult stage - the search for proven recipes, then the cooking process winter preparations It will be very, very pleasant. Zucchini-based preparations are a healthy and delicious product, which is easy to prepare (and also very inexpensive). Read the recipes, choose the ones you like and cook for your health!

Korean zucchini for the winter: recipe and all the secrets

Pickled vegetables in korean style etched into my memory from childhood. Bright peppery notes have firmly entered our lives and have carved out a large niche in preparations.

Korean winter zucchini is probably one of the most delicious snacks. It turns out to be spicy, suitable for both a festive table and a family dinner.

Actually there's a lot now various recipes in Korean. Korean cuisine is one of the most ancient and colorful cuisines in the world. It is characterized by moderately spicy dishes that appeal to many people.

Besides, Korean cuisine It can be considered one of the most useful, since vegetables and herbs occupy a special place in it and are used in the preparation of almost all dishes. Let's make Korean zucchini for the winter. Most delicious recipe will explain all the details step by step.

Ingredients:

• Zucchini - 2.5 kg;
• Bulgarian pepper - 0.5 kg;
• Onion - 0.5 kg;
• Garlic - 200 g;
• Carrots - 1 kg;
• Vinegar 9% - 150 ml;
• Vegetable oil - 1 glass;
• Seasoning for carrots in Korean - 20 g;
• Sugar - 3/4 cup (210 g);
• Salt - 2 tbsp. l.

Korean carrot seasoning gives this appetizer its characteristic taste; the site recommends preparing it exactly according to this recipe. Moreover, preparing such a snack is not difficult.

Cooking method:

1. Peel the zucchini and remove the seeds (if the zucchini is more mature). With young zucchini everything is easier - you just need to remove the skin. Cut the zucchini into slices;

If you want crispy zucchini, don't cut it too thin. The thickness of each circle should be at least 1 cm.

2. Bell peppers can be cut into strips onion half rings. Carrots can be grated on a special Korean carrot grater or into thin slices using a vegetable peeler;
3. Place all vegetables in a deep bowl. Pass the garlic through a press and add to the rest of the vegetables;
4. Pour in vinegar, add salt and sugar and seasoning for Korean carrots;

If you don't have ready seasoning for Korean carrots - no problem. Just add ground red pepper and coriander to the salad.

5. Heat the vegetable oil and pour the hot oil over the salad. Mix well, if you can do it with a spoon, great. When there are a lot of vegetables and they are chopped larger, it is more convenient to mix with your hands. And at the same time, you can knead the vegetables a little to make them softer and juicier;
6. Now you need to give this salad time to marinate. Cover the bowl with the salad with a clean towel and leave at room temperature for 3 hours. During this time, the vegetables will release juice, marinate and absorb the aroma of seasonings;
7. Mix the salad well and place in clean, washed jars. Place the jars of salad in a pan of warm water. Bring the water to a boil and sterilize the jars for 15-30 minutes, depending on their volume. Boil the lids separately;
8. We roll up the Korean salad with lids, turn the jars over and cover them with something warm.

What can you add to Korean zucchini for the winter?

A hit of additives is juicy and beautiful bell pepper. For the quantity in our recipe, 3-4 pieces are enough. medium size. Looks great Green pepper, and red will provide maximum sweetness to the finished salad.

How to make seasoning with your own hands?

All spices from the Korean carrot set are sold individually in large supermarkets on spice racks. Take out a coffee grinder or mortar and grind it into powder:

• Black peppercorns - 1 tsp;
• Chili powder (if you like it spicy) - on the tip of a knife;
• Coriander seeds - 1 tsp;
• Dried garlic (can be in granules) - 1 tsp.

1. Korean zucchini salad will be purchased original taste, if you add lightly roasted sesame seeds to it.

2. To make the zucchini in the salad firm and crispy, be sure to squeeze them lightly after washing.

3. It is best to mix the ingredients for Korean zucchini salad with your hands.

4. Before putting it in jars, it makes sense to taste the salad and, if something is missing, add spices to taste.

Pickled zucchini for the winter: crispy and tasty

The peculiarity of zucchini is that they can be combined with any vegetables and, like chameleons, acquire their taste. Therefore, it will not be difficult for the housewife to prepare pickled zucchini to her taste, adding her favorite spices, herbs and vegetables.

Spices and herbs transform simple products into an amazing ensemble, aromatic and tasty. Even banal pickled zucchini can become an amazing dish. Especially if you open a jar of vegetables in the middle of a cold winter.

Pickled spicy zucchini can be used as a side dish for any dishes. Or cook them for long-term storage. Many people love zucchini dishes. They are fried, baked, and canned for the winter in different variations.

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. Next, consider the simplest recipe for pickled zucchini.

Ingredients:

• Zucchini - 1.5 kg;
• Garlic - 10 cloves;
• Pepper mixture - 2 tsp;
• Bay leaf - 8 pcs.;
• Parsley - 1 bunch;
• Cloves - 10 buds;
• Dill - 1 bunch;
• Ground coriander - 1 tsp;
• Vinegar 9% - 80 ml;
• Sugar - 8 tsp;
• Salt - 4 tsp;
• Water - 1.2 l.

Cooking method:

1. You can start with greens. Cleanly washed and placed in a colander, during the period that other products will be prepared, all unnecessary liquid will drain;
2. For now you can make the marinade. Bring water to a boil for it. Then add bay leaf, spices and spices mixed together;
3. When the mixture boils, pour vinegar into the pan;
4. Remove the pan from the heat, put it in hot marinade, stirring well, oil;
5. While the aromatic liquid is cooling, you can prepare zucchini, herbs and garlic for pickling;
6. Remove the skin from the zucchini, the top peel from the garlic, and disassemble it into slices. Cut in small pieces;
7. Since the zucchini is young, it still contains tiny, very delicate seeds, they will have virtually no effect on taste range, so they don't have to be deleted. Cut the entire vegetable into thin strips;
8. Chop the greens;
9. Mix the chopped products in a 3-4 liter pan, preferably enameled;
10. Pour the marinade over the resulting mixture, even if it has not completely cooled down. When the entire mixture reaches room temperature, you need to put it in the refrigerator for a day;
11. Before putting pickled zucchini into jars, both containers and lids should be sterilized;
12. Expand ready mixture and seal the jars. Now you can put them in a safer place, where there are no sun rays and quite cool.

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

Cooking today spicy salad zucchini - delicious home preparation easy to prepare and accessible to everyone. It won’t take you much time to prepare it for the winter.

Zucchini salad has a spicy and, at the same time, delicately sweet taste. With the onset of the season of ripe zucchini, what can be done with them: they are stewed, stuffed, fried, added to soups, salads, or served as a casserole.

If in the summer we get everything we need, then with the advent of cold weather things are different. In order to please your family with delicacies at any time of the year, in the summer you need to prepare a zucchini salad for the winter. Also, pickled zucchini salad does not lose all its beneficial features.

Usually, the taste quality depends on how to prepare zucchini salad for the winter. ready-made dish. Various seasonings and other components allow you to achieve any taste - sour, spicy, salty or sweet.

To preserve zucchini, first prepare the marinade, to which you add regular vinegar, sunflower or olive oil, sugar, salt, as well as garlic and dill for flavor. For the salad, chop onions and carrots along with zucchini, mix them well, pour in the prepared marinade and place on the stove.

The good thing about zucchini salads is that they can be combined with almost any vegetable. Preservation with the addition of tomatoes and peppers – great option as a side dish. Zucchini can be cut into strips, slices or cubes; the latter option was used in our next recipe.

Ingredients:

• Peeled zucchini – 3 kg;
• Sweet pepper – 3 pcs.;
• Tomatoes – 1.5 kg;
• Vegetable oil – 0.5 cups;
• Vinegar 9% – 4-5 tbsp. l.;
• Ground black pepper - to taste;
• Garlic – 100 g;
• Sugar – 1 glass;
• Salt – 4 tbsp. l.

Cooking method:

1. The first stage consists of cutting the zucchini into cubes, which kitchen assistants - multi-cutters, food processors, meat grinders - do an excellent job of in a matter of seconds;
2. Next, you need to wash the peppers, after which they are cleared of seeds and again cut into cubes, like zucchini;
3. 1.5 kg. The tomatoes need to be crushed to a liquid consistency. If the presence of tomato skin is unacceptable, the mass is passed through a sieve. To speed up the process of draining the tomato pulp, stir it gently;
4. Next, you need to prepare the garlic - peel the cloves and then grate fine grater or use a blender;
5. The second stage is to prepare the jars for preservation. Dishes are sterilized or washed in dishwasher at high temperatures. You should also take care of the lids - fill them with water and boil;
6. The third stage is the preparation of preservation. Pour chopped garlic into the tomato pulp, then place the pan on the stove and bring to a boil. During the cooking process, salt and sugar are added;
7. Bye tomato sauce cook, add all the chopped zucchini and pepper;
8. After boiling, pour vegetable oil into the pan and table vinegar, and leave the salad to cook for 40 minutes;
9. Upon completion of cooking, add ground black pepper and mix everything well. The salad is placed in clean jars, rolled up and placed with the lid down.

Zucchini caviar for the winter - a simple recipe for zucchini caviar

Zucchini caviar, which stores well in winter, is not only tasty winter snack, but also a great way to process zucchini. Recipes squash caviar a huge number: probably as many as there are women in this world.

After all, everyone adds something different to the recipe and gets a completely new product to taste. Delicious caviar winter zucchini cooked according to this recipe will turn out incredibly tasty. It’s also amazingly beautiful and will look amazing on the table.

Ingredients:

• Zucchini - 1 kg;
• Tomatoes - 300 g;
• Onion - 300 g;
• Carrots - 300 g;
• Garlic - 1 head;
• Vinegar - 1/4 cup;
• Sunflower oil - 0.5 cups;
• Ground black pepper - to taste;
• Sugar - to taste;
• Salt - to taste.

Cooking method:

1. To prepare this recipe, take a five-liter saucepan with a thick bottom to accommodate the entire mixture of chopped vegetables;
2. We follow the basic principle of cooking: add harder and denser vegetables first, and those that are soft and cook quickly last;
3. Place the pan on medium heat and add oil. We wash all the vegetables, peel them and cut them into cubes;
4. Cut the carrots lengthwise into four parts, then cut into small cubes. Place in a saucepan in slightly hot oil;
5. Cut the onion and garlic into small cubes and place in a saucepan;
6. Cut the young zucchini into cubes along with the juicy skin. If you find an old one, remove the seeds with a spoon;
7. Simmer the vegetables over low heat. The carrots become soft and release juice, the onions should become transparent;
8. Place sliced ​​zucchini on top;
9. Next come the peeled and chopped tomatoes. As you noticed, we did not intentionally add salt. She gives a large number of liquids that we don’t need at all;
10. Stew vegetables until full readiness without covering the pan for 20-30 minutes. Then, while hot, transfer the mixture into a food processor;
11. Grind the vegetables in a blender until puree. We got it with a beautiful light brown color, delicate consistency, and airy. We put everything back into the pan, and now we will bring it to the desired taste and thickness;
12. Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for slight bitterness. And also salt and sugar. Mix everything thoroughly and boil for 5 minutes. If the caviar turns out a little liquid, boil it to the desired thickness;
13. Place hot in prepared sterilized jars. Cover with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After putting into jars, some of the product always remains. Let it brew for 15-20 minutes and cool. Now spread it on a piece of black bread and eat it with pleasure. Bon appetit!

Finger-licking zucchini - a delicious preparation for the winter

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

Ingredients:

• Peeled zucchini - 3 kg;
• Tomatoes - 0.5 kg;
• Bell pepper (red, sweet) - 1 kg;
• Garlic - 2 heads;
• Chili pepper - 2 pcs.;
• Refined oil - 1 glass;
• Vinegar 9% - 0.5 cups;
• Sugar - 1 glass;
• Salt - 2 tbsp.

Cooking method:

1. Chop the zucchini into large pieces (this is necessary so that the zucchini does not boil over during the process);
2. We turn the tomatoes and peppers into puree using 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. In a saucepan with vegetable mixture add the zucchini, 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 is bubbling 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 like milk mushrooms: a step-by-step recipe for the winter

Making homemade preparations for the winter is a real art. After all, you need not only to make vegetables tasty and unusual, but also to preserve all their beneficial properties. Zucchini like milk mushrooms is a winter recipe that will surprise you with its simplicity. The vegetables turn out very nourishing, aromatic, with a refined aftertaste.

Ingredients:

• Zucchini – 1.6 kg;
• Vegetable oil – 130 g;
• Vinegar 9% – 0.6 cups;
• Garlic – 6 cloves;
• Ground pepper – 1 tsp;
• Mixture of dill and parsley – 70 g;
• Sugar – 2.5 tbsp. l.;
• Iodized salt – 1.5 tbsp. l.

Cooking method:

1. Rinse the zucchini thoroughly in cool water, remove the peel and core. It is necessary to carefully cut out all the seeds, otherwise the effect of milk mushrooms will not be achieved;
2. Chop the zucchini into oblong slices;
3. Remove the peel from the garlic and cut into squares;
4. Rinse dill and parsley in cool water and chop finely;
5. Mix zucchini slices with salt, pepper, granulated sugar, garlic and chopped herbs. Pour in vinegar and oil. Stir gently. Place in a shaded place for 6-7 hours;
6. Wash, wipe and sterilize jars with lids;
7. Place the prepared vegetables in jars and pour the resulting liquid on top. Cover tightly with lids and place in warm water so that it covers the shoulders of the jar. Sterilize for 6-7 minutes;
8. Roll up the jars, turn them upside down and place them on a flat surface. You can cover the top with a warm blanket;
9. So we prepared zucchini like milk mushrooms for the winter. After the jars have cooled, it is recommended to place them in a cellar, basement or any dark place.

Awesome zucchini with delicious taste

The workpiece can be served as cold snack or as a side dish for meat, poultry, and sea fish.

Awesome zucchini (like mushrooms) for the winter - very tasty

Let's cook zucchini like mushrooms - unusually aromatic and very tasty vegetable snack. And in fact, in this form, tender, but at the same time elastic pieces of zucchini are somewhat reminiscent of mushrooms.

A lot of garlic and dill make the preparation even more interesting, and the marinade, balanced in taste, is pleasant and not too spicy. Be sure to prepare zucchini like mushrooms for the winter - this is an excellent appetizer, especially with hot potatoes.

Only young, strong zucchini, with still green skin and small, barely formed seeds, are suitable for pickling. They go well with garlic and fresh dill, which is especially fragrant at the beginning of summer.

The roll is prepared according to the principle of a salad, that is, first all the ingredients are chopped, then seasoned with spices, vinegar and oil and left for several hours until they release a lot of their own juice.

After this, all that remains is to sterilize the jars, let them evaporate under a blanket, and you can send them for storage in the basement, where the zucchini, pickled for the winter, will quietly stand until the next harvest.

Ingredients:

• Zucchini - 3 kg;
• Carrots - 3 pcs.;
• Dill - a bunch;
• Parsley - a bunch;
• Garlic - 2 heads;
• Vegetable oil - 100 ml;
• Vinegar 9% - 100 ml;
• Ground black pepper - 1 tbsp. l.;
• Sugar - half a glass;
• Salt - 2 tbsp. l.

Cooking method:

1. First, let's prepare the zucchini: wash it, peel it and chop it large pieces or cubes;
2. Young zucchini is much better suited for this recipe. If you have overripe zucchini, then you need to remove large seeds from them;
3. Next, the carrots need to be washed, peeled and cut into thin slices;
4. Let's prepare the garlic: it needs to be peeled and cut into small cubes (you can use a knife or use a grater or a press);
5. Let's move on to the dill: it needs to be washed, dried from excess liquid and chopped;
6. We take parsley and, like dill, wash it, dry it and chop it;
7. After all the ingredients are cut, take a convenient pan and pour zucchini, carrots, garlic, parsley and dill into it;
8. To the vegetables in the pan, add half a glass of sugar, two tablespoons of salt and one tablespoon of ground black pepper;
9. After this, add one hundred grams of vegetable oil and 100 g of 9% vinegar. Mix all ingredients thoroughly;
10. When all the ingredients are well mixed, you need to cover them with a lid and leave to marinate for 3 hours;
11. After the vegetables have been pickled, they must be placed in jars to the top, the remaining juice from the vegetables in the pan must be poured into the jars;
12. Let's move on to sterilization. Pour water into a saucepan, put the jars (the water should not reach the top of the jars a little, so that when boiling it does not fall into the jars), covered with lids, and put on fire. Sterilize the jars for 15 minutes (after boiling water in the pan);
13. After 15 minutes have passed, you need to remove the jars from the pan and roll up the lids;
14. Turn the rolled up jars upside down and make sure that no juice leaks out of them: they must be tightly closed. Next, cover the jars with a blanket for a day.

Awesome mushroom-flavored zucchini is ready for the winter: you need to store it in a cool, dark place. Zucchini prepared in this way will become original and savory snack, which can be served with potatoes or meat dishes.

Fried zucchini for the winter: step-by-step cooking recipe

Fried zucchini – favorite dish many, therefore, as soon as the first vegetables appear, every housewife tries to prepare it. Preparation will allow you to enjoy it even in winter.

But you only have your own zucchini in the garden in the summer, but what if you want to eat zucchini? all year round? The answer is obvious to everyone - fried zucchini for the winter, finger-licking, how delicious!

And you can find many recipes. We hope that this golden recipe and advice on how to seal fried zucchini for the winter will be useful, and each of you will choose the most delicious recipe for yourself and your loved ones.

Ingredients:

• Zucchini - 1 kg;
• Garlic - 1 head;
• Dill or parsley - a bunch;
• Vegetable oil - 100 ml;
• Vinegar 9% - 50 ml;
• Salt - to taste (15-20 g).

Cooking method:

1. For this workpiece it is better to take long and thin zucchini so that the circles turn out the same. Wash the vegetables, wipe them with a kitchen napkin and cut them into circles a centimeter thick;
2. Rub each circle with salt and leave for 15 minutes;
3. Grease the pan vegetable oil, heat well and spread the zucchini in one layer. Fry until golden brown crust, then turn over and brown with reverse side. If necessary, add oil during cooking;
4. Wash the greens, dry them and chop them finely. Remove the husks from the garlic and crush it through a press. Bring the oil to a boil, cool and combine with herbs;
5. Pour a little oil with herbs into each clean, sterile jar and fill fried zucchini, sprinkling each layer with garlic. Tamp down so that the oil is on top;
6. Add vinegar. Cover with lids and sterilize in a wide saucepan for half an hour. We roll up the jars and cool.

The preparation can be done in another way. To do this, dip the zucchini slices in oil with herbs and place them in a jar, pressing tightly.

“Uncle Bens” zucchini salad for the winter: recipe

Many people remember the taste of Uncle Bens zucchini salad from childhood. It goes great with various dishes, A tender vegetables, included in its composition, simply melt in your mouth.

Modern housewives still make “Uncle Bens” salad from zucchini for the winter to enjoy it great taste. There are several recipes for preparing such a dish, each of which uses a specific set of ingredients. The hostess just has to choose a combination of vegetables and seasonings for the zucchini salad to her taste.

They go well with a zucchini salad called Uncle Bens. meat dishes, bird. It has an original sour-sweet taste with a hint of spice.

“Uncle Bens” zucchini salad is rich in vitamins, since it is prepared using fresh vegetables. It will improve the taste of meat and also go well with fried potatoes. With Uncle Ben's Zucchini Salad winter evenings will become more pleasant.

Ingredients (for 4.5 liters of finished product):

• Zucchini – 2 kg;
• Tomatoes – 2.5 kg;
• Bell pepper – 1 kg;
• Garlic – 200 g;
• Vinegar 9% – 50 ml;
• Vegetable oil – 200 ml;
• Sugar – 200 g;
• Salt – 40 g.

Cooking method:

1. Prepare the vegetables, peel the zucchini and garlic, remove the seeds from the peppers, remove the seals around the stalks of the tomatoes;
2. Cut the tomatoes into regular slices and pass through a meat grinder;
3. Cut the zucchini into small cubes and place in a cauldron;
4. Mix the tomato mass with salt and sugar, vegetable oil;
5. Pour the tomato mixture over the zucchini and place on the heat;
6. Simmer over low heat, remembering to stir, for half an hour;
7. Cut the pepper into small squares;
8. Add the pepper to the zucchini and simmer for another quarter of an hour;
9. Crush the garlic cloves with a special press;
10. Add garlic to vegetables, pour in vinegar;
11. After simmering for another 5 minutes, remove the pan with the salad from the stove and place in sterilized jars;
12. Roll up the jars with metal lids using a special key, turn them over and leave to cool. There is no need to cover with anything, since the vegetables have undergone sufficient heat treatment.

After the cans have cooled, all that remains is to put them in the pantry. This salad reminds me thick sauce with pieces of vegetables - zucchini and pepper. It has a pronounced garlic taste and aroma and is classified as a savory snack.

Marinated crispy zucchini for the winter. Surprise your friends!