Zucchini preparations for the winter at home. Winter preparations from zucchini: homemade recipes What to prepare from zucchini for the winter

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

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

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

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

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

Zucchini with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

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

Zucchini stew for the winter

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

Squash caviar with mayonnaise for the winter

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

Spicy zucchini salad for the winter

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

"Yurga" from zucchini for the winter

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

Winter zucchini appetizer with tomato sauce

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

Pickled zucchini for the winter without sterilization (triple filling)

If for some reason you don’t like the process of sterilizing jars with ingredients in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. A successful recipe for sweet and sour marinade for zucchini has long been written down in my notebook, so I decided to prepare pickled zucchini with triple pouring to introduce you, dear friends, to this method of pickling zucchini without sterilization. Detailed recipe with photos.

Squash caviar just like in the store

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

Zucchini and cucumber salad with chilli ketchup

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

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

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

Canned zucchini with chili ketchup

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

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

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

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

A balanced sweet and sour marinade, garlic, spices and aromatic herbs are all you need for perfect canned zucchini. See the recipe with step-by-step photos.

You can see the recipe for the famous Uncle Bens zucchini salad.

Spicy winter squash with mustard

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

Marinated zucchini for the winter with tomatoes

You can see how to cook pickled zucchini with tomatoes.

Adjika from zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried winter zucchini in tomato sauce

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

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

Zucchini salad for the winter “Riddle”

Do you know why the salad has this name? Because in its finished form, it is very difficult for the uninitiated to guess that this homemade preparation contains zucchini - their taste is not felt at all. I wrote how to prepare a salad .

Squash caviar just like in the store

Ingredients:

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

Preparation:

Peel the zucchini and cut them into small cubes, fry the zucchini in hot oil until golden brown, stirring constantly so as not to burn. Next, place them in a cauldron or saucepan.

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

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

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

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

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

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

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

Zucchini for the winter is a great way to preserve all the nutrients and vitamins in zucchini until winter. When you prepare zucchini for the winter according to proven and best recipes, canning zucchini is very tasty and is, perhaps, the real people's favorite among vegetables, such as zucchini. 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 is a unique product that makes up a significant part of winter supplies. Like cucumbers, they have practically no distinct taste of their own, which means that with the right skill, you can cook anything from them. Various salads - both vegetable and with various additives such as rice.

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

On cold winter evenings, it’s so nice to open a jar of zucchini salad, or simply spread zucchini caviar on bread. Zucchini season is quickly ending, but these delicious, vitamin-packed vegetables can easily be preserved until spring. The main thing is to choose the right method of preserving the product. You can make zucchini preparations for the winter with a variety of additives.

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

Korean-style pickled vegetables have been etched into my memory since 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.

In general, there are now many different 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.

In addition, Korean cuisine can be considered one of the most healthy, 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. The 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:

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 must be at least 1 cm;
Bell peppers can be cut into strips, onions into half rings. Carrots can be grated on a special Korean carrot grater or into thin slices using a vegetable peeler;
Place all vegetables in a deep bowl. Pass the garlic through a press and add to the rest of the vegetables;
Pour in vinegar, add salt and sugar and seasoning for Korean carrots;
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;
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;
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;
We roll up the Korean salad with lids, turn the jars over and cover them with something warm.

If you don’t have ready-made seasoning for Korean carrots, it doesn’t matter. Just add ground red pepper and coriander to the salad.

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. Green peppers look great, and red peppers 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.

Korean zucchini salad will acquire an original taste if you add lightly fried sesame seeds to it;
To make the zucchini in the salad firm and crispy, be sure to squeeze it lightly after washing;
It is best to mix the ingredients for Korean zucchini salad with your hands;
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 delicious. 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 dish. Or prepare 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, pickled zucchini in winter can be offered to guests for a holiday as a tasty snack or put 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:

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;
For now you can make the marinade. Bring water to a boil for it. Then add bay leaf, spices and spices mixed together;
When the mixture boils, pour vinegar into the pan;
Remove the dishes from the heat, add oil to the hot marinade, stirring well;
While the aromatic liquid is cooling, you can prepare zucchini, herbs and garlic for pickling;
Remove the skin from the zucchini, the top peel from the garlic, and disassemble it into slices. Cut in small pieces;
Since the zucchini is young, it still has tiny, very delicate seeds, they will have virtually no effect on the flavor, so they don’t need to be removed. Cut the entire vegetable into thin strips;
Chop the greens;
Mix the chopped products in a 3-4 liter pan, preferably enameled;
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;
Before putting pickled zucchini into jars, both containers and lids should be sterilized;
Spread the prepared mixture and seal the jars. Now you can put them in a safer place, where there is no sunlight and it’s quite cool.

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

The spicy zucchini salad being prepared today is a delicious homemade preparation that is 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 properties.

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

To preserve zucchini, first prepare a marinade, to which ordinary vinegar, sunflower or olive oil, sugar, salt, as well as garlic and dill are added 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. Canned food with the addition of tomatoes and peppers is an excellent 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:

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;
Next, you need to wash the peppers, after which they are cleared of seeds and again cut into cubes, like zucchini;
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;
Next, you need to prepare the garlic - peel the cloves and then grate on a fine grater or use a blender;
The second stage is to prepare the jars for preservation. The dishes are sterilized or washed in the dishwasher at high temperatures. You should also take care of the lids - fill them with water and boil;
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;
While the tomato sauce is cooking, add all the chopped zucchini and pepper;
After boiling, vegetable oil and table vinegar are poured into the pan, and the salad is left to cook for 40 minutes;
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 a delicious winter snack, but also a great way to process zucchini. There are a huge number of recipes for squash caviar: 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 winter caviar from 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:

To prepare this recipe, take a five-liter saucepan with a thick bottom to accommodate the entire mixture of chopped vegetables;
We follow the basic principle of cooking: add harder and denser vegetables first, and those that are soft and cook quickly last;
Place the pan on medium heat and add oil. We wash all the vegetables, peel them and cut them into cubes;
Cut the carrots lengthwise into four parts, then cut into small cubes. Place in a saucepan in slightly hot oil;
Cut the onion and garlic into small cubes and place in a saucepan;
Cut the young zucchini into cubes along with the juicy skin. If you find an old one, remove the seeds with a spoon;
Simmer the vegetables over low heat. The carrots become soft and release juice, the onions should become transparent;
Place sliced zucchini on top;
Next come the peeled and chopped tomatoes. As you noticed, we did not intentionally add salt. It gives a large amount of liquid, which we do not need at all;
Simmer the vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture into a food processor;
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;
Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a 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;
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:

Chop the zucchini into large pieces (this is necessary so that the zucchini does not boil over during the process);
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;
Place the zucchini in a saucepan with the vegetable mixture, mix well, cover with a lid and place on medium heat;
When the mixture boils, you need to leave it on the stove for another twenty minutes (if the mixture is bubbling too much, then you need to turn the heat down);
Then add the vinegar, mix, heat for two minutes and put into jars (pre-sterilized), then roll up.

Zucchini 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:

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;
Chop the zucchini into oblong slices;
Remove the peel from the garlic and cut into squares;
Rinse dill and parsley in cool water and chop finely;
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;
Wash, wipe and sterilize jars with lids;
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;
Roll up the jars, turn them upside down and place them on a flat surface. You can cover the top with a warm blanket;
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.

The preparation can be served as a cold appetizer 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 - an unusually aromatic and very tasty vegetable appetizer. 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:

First, let's prepare the zucchini: wash them, peel them and cut them into large pieces or cubes;
Young zucchini is much better suited for this recipe. If you have overripe zucchini, then you need to remove large seeds from them;
Next, the carrots need to be washed, peeled and cut into thin slices;
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);
Let's move on to the dill: it needs to be washed, dried from excess liquid and chopped;
We take parsley and, like dill, wash it, dry it and chop it;
After all the ingredients are cut, take a convenient pan and pour zucchini, carrots, garlic, parsley and dill into it;
To the vegetables in the pan, add half a glass of sugar, two tablespoons of salt and one tablespoon of ground black pepper;
After this, add one hundred grams of vegetable oil and 100 g of 9% vinegar. Mix all ingredients thoroughly;
When all the ingredients are well mixed, you need to cover them with a lid and leave to marinate for 3 hours;
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;
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);
After 15 minutes have passed, you need to remove the jars from the pan and roll up the lids;
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 an original and savory appetizer that can be served with potatoes or meat dishes.

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

Fried zucchini is a favorite dish of 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:

For this preparation, 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;
Rub each circle with salt and leave for 15 minutes;
Grease the frying pan with vegetable oil, heat it well and place the zucchini in one layer. Fry until golden brown, then turn over and brown on the back side. If necessary, add oil during cooking;
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;
Pour a little oil with herbs into each clean, sterile jar and fill with fried zucchini, sprinkling each layer with garlic. Tamp down so that the oil is on top;
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 perfectly with various dishes, and the 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 its wonderful 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.

Meat dishes and poultry go well with a zucchini salad called Uncle Bens. It has an original sour-sweet taste with a hint of spice.

Uncle Bens zucchini salad is rich in vitamins because fresh vegetables are used for its preparation. It will improve the taste of meat and also go great with fried potatoes. Winter evenings will become more pleasant with Uncle Ben's squash salad.

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:

Prepare the vegetables, peel the zucchini and garlic, remove the seeds from the peppers, remove the seals around the stalks of the tomatoes;
Cut the tomatoes into regular slices and pass through a meat grinder;
Cut the zucchini into small cubes and place in a cauldron;
Mix the tomato mass with salt and sugar, vegetable oil;
Pour the tomato mixture over the zucchini and place on the heat;
Simmer over low heat, remembering to stir, for half an hour;
Cut the pepper into small squares;
Add the pepper to the zucchini and simmer for another quarter of an hour;
Crush the garlic cloves with a special press;
Add garlic to vegetables, pour in vinegar;
After simmering for another 5 minutes, remove the pan with the salad from the stove and place in sterilized jars;
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 resembles a 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!

Zucchini was the second bread for the disappeared tribes of North American Indians. They probably knew many ways to prepare dishes from long-lasting zucchini. Unfortunately, these recipes are not available to us at the moment. But other delicious zucchini dishes appeared: our housewives mastered recipes for caviar, solyanka, salads, stuffed zucchini, and also learned how to make jam, “turn” zucchini into pineapples and mushrooms. Asian and Mediterranean-style zucchini recipes are in every woman's cooking notebook because they are common in foreign cuisine. This vegetable is happily prepared for future use in different ways.

Now, in order to save precious time, let’s just remember the most interesting recipes, and while the zucchini harvest season is in full swing, we’ll try to stock up on delicious dishes to the maximum. After all, zucchini is a valuable and low-calorie product, and in the summer it is also the most budget-friendly option for tasty, varied preparations for the winter.

Zucchini preparations for the winter - main technological points

Since the article will discuss all kinds of dishes and preparation methods, we will focus on two general issues relevant to all types of preservation: the choice of fruits and the basic properties of the product, which are influenced by the biochemical composition of zucchini and methods of culinary processing.

Zucchini of any variety are suitable for canning, including zucchini and squash, which also belong to the pumpkin family and have similar taste and culinary properties. The neutral taste of delicate fiber combines harmoniously with any ingredients. For preparing salads, appetizers, assorted vegetables with zucchini, it is preferable to select “young” fruits, at the moment when the process of seed formation inside the fruits is just beginning. Such vegetables contain more vitamin C and less coarse fiber.

At the stage of biological maturity, zucchini and zucchini become less juicy, the flesh becomes coarser, and the skin, which contains the largest amount of useful substances, becomes so hard that it has to be cut off. But in ripe fruits, the concentration of pectin is much higher, and it is a natural preservative, known in the food industry as the additive E-440, which increases the shelf life of products.

It is easy to cook from zucchini: their absolutely neutral taste allows you to use any additional ingredients, seasonings and spices, as well as sugar, honey, fruit - to make jam or jam. Juicy fruits in combination with zucchini do not have to be boiled for a long time, since the pectin they contain binds the juices of other vegetables and fruits. If sterility conditions are observed during canning, some zucchini preparations do not need to be pasteurized. It is important to take into account the biochemical properties of pectin.

Remember! During prolonged heat treatment, pectin is destroyed, losing its gelling properties. Also, you should not add a large amount of acid to zucchini preparations if you need to thicken the dish - a high concentration of acid neutralizes the effect of pectin.

Acetic, citric, and malic acid are also preservatives present in peppers, tomatoes and almost all vegetables that are part of zucchini preparations. These acids are added to preparations taking into account the natural taste of vegetables, and when canning vegetables rich in pectin, its interaction with acids should also be taken into account.

Salt and sugar are also natural preservatives that affect the taste of vegetables and the properties of pectin, but, unlike acids, they enhance its astringent effect. In addition to the listed natural preservatives, many spices, spicy roots and leafy vegetables have antiseptic and antimicrobial properties. Therefore, winter zucchini preparations are perfectly stored even at room temperature.

The nostalgic recipe, which began the introduction of zucchini into the range of homemade preparations throughout the post-Soviet space, opens the list of the most popular dishes. Both in industrial production and in home cooking, the most popular preparation has many cooking options. We will choose the most optimal, classic method, without adding tomato paste, mayonnaise and other original additives. Having mastered this recipe, each housewife can then easily change it to her taste.

Ingredients:

Zucchini 2 kg
Onion 1 kg
Red carrots 1 kg
Purified vegetable oil 200 ml
Table vinegar 100 ml
Ground coriander, red and black pepper - to taste
Turmeric powder – 4 g.
Sugar, salt - to taste
Water 500 ml

Preparation:

Wash, peel and chop the onions and carrots. Fry separately in a deep frying pan with vegetable oil. When frying carrots, add 2-3 tablespoons of sugar - it will add brightness and a pleasant caramel taste to the vegetable.
Transfer the fried vegetables to a thick-bottomed saucepan.
Fruits at any stage of maturity are suitable for squash caviar, but the skin and seeds of overripe squash must be removed. Cut the prepared vegetables into cubes, sauté in a frying pan until soft and a light golden crust appears. Don't forget to add oil. If the fruits are not juicy enough, add water.
Transfer the zucchini to the onions and carrots. Place the pan over low heat. To prevent the vegetables from burning, add water, cover with a lid and simmer for 20 minutes.
Stir the caviar during the stewing process.
Add sugar, salt and spices. Please note that turmeric powder is an excellent natural antiseptic, which has a slight characteristic odor and colors the dish in a bright yellow color. This root is very appropriate in squash caviar, and its antiseptic properties greatly facilitate the storage of the product.
Grind the hot mass to a puree using a blender, simmer for another 5 minutes. Add vinegar to the finished dish, stir, and immediately remove the pan from the stove: after adding vinegar, do not heat the caviar so that the alcohol contained in the vinegar does not evaporate and so that the acid does not destroy the pectin.
Pack in sterile heated jars. Seal and invert immediately.

Note! Ready caviar when hot has a slightly liquid consistency, and after cooling it thickens. Do not try too hard to evaporate the moisture from the product, so that when packing into jars, the caviar evenly fills the container without leaving air bubbles.

A good and easy-to-prepare winter appetizer is pickled zucchini. In addition, such preparation in a classic marinade can replace cucumbers in salads and vinaigrettes, and various additions of spicy ingredients (cumin, coriander, cloves, zest) will make each jar of pickled zucchini unique.

Ingredients for 1 jar (1 l):

Water 0.5 l
Salt 8 gr.
Sugar 15 gr.
Table vinegar 30 ml
Zucchini 700 gr.

Spicy additives - to taste:

Peppercorns (black and allspice)
Carnation
Coriander, dill, mustard seeds
Laurel, currant, cherry leaves
Horseradish root, parsley, celery, ginger
Hot peppers

Preparation:

Place the prepared spices on the bottom of a sterile container.
Wash young zucchini or small zucchini. Cut into circles, 1 cm thick. Place the pieces tightly in a jar.
Boil water and dissolve salt and sugar in it.
Fill the zucchini with hot solution (95-98 ° C). Vegetables should be completely covered with water.
Cover with a lid and pasteurize the jar in boiling water for 20 minutes, and then immediately seal. Cooling is air.

Try replacing water with tomato juice or sauce to get a tasty and original side dish for winter meat dishes.

Real pineapples still remain a tempting exotic in our area, but sometimes you want to prepare an original salad with pineapples or treat your loved ones with a delicious dessert. The proposed recipe differs from most options scattered on the Internet - there is no vanilla in the list of ingredients. Agree that the smell of vanilla is not appropriate in a salad with chicken and pineapple. And real pineapples do not smell like vanilla - their aroma is more reminiscent of strawberries and citruses.

Ingredients:

Large zucchini 2 kg
Pineapple juice 1.5 l
Lemon juice (fresh) 150 ml
Sugar 200 gr.

Preparation:

For this recipe, choose ripe and large fruits, so that their diameter is the same as that of small pineapples. Wash, peel, cut into rings, removing the core with any notch of suitable diameter.
Make a thin syrup from juice and sugar. Don't forget to remove the foam!
Blanch the prepared rings for 5 minutes in the prepared syrup, place in sterile, hot and dry jars. It may not be sterilized.

Secrets of an experienced housewife! To make the “pineapples” look bright and appetizing in the tank, add a pinch of saffron and orange zest to the syrup. Boil the syrup until it turns a rich yellow color, then strain and continue to blanch the fruit.

Grind the cut-out pineapple centers into a pulp, place them in small bags and freeze - in winter, use the puree as a rejuvenating and firming face mask, defrosting the bags one at a time, as needed, and applying the mixture to your face for 20 minutes.

As mentioned above, zucchini has a neutral taste and contains pectin, which means that when combined with oranges and other juicy fruits, they acquire a similar taste and smell. In addition, pectin will save the housewife from the tedious and lengthy process of making jam, and the syrup will be so thick that such jam will even be useful for filling in pies in winter.

Ingredients:

For sugar syrup:
water and sugar, in equal parts, 500 g each;
citric acid 4 gr.
Oranges 1.5 kg
Zucchini 1 kg

Preparation:

Make a thick syrup from water and sugar: a drop should solidify on the saucer. To prevent the syrup from becoming sugary, add citric acid when cooking.
Place orange zest, peeled orange slices and peeled zucchini, cut into half rings, into the hot syrup. The shape of cutting the fruit can be changed as desired.
Boil oranges and zucchini in syrup for 20 minutes over low heat. Pack hot into jars.

If you want to get a thicker jam, similar to marmalade, the cooking process can be repeated 3 times, allowing the jam to cool completely. But in this case, the zest must be added at the end of cooking in order to preserve the aroma - the essential ones evaporate when heated.

For those who love mushrooms, but know that this food is heavy and unhealthy, a recipe for zucchini caviar with mushroom flavor is suitable. There are indeed mushrooms in this recipe, but only to create the illusion of a mushroom dish, and the main ingredient is a dietary vegetable from the pumpkin family.

Ingredients:

Zucchini 1.8 kg
Onion 600 gr.
Vegetable oil, deodorized 300 ml
Mushroom seasoning 20 gr.
Dried porcini mushrooms (powder) 50 gr.
Ground black pepper 10 gr.
Table vinegar 75 ml
Salt to taste

Preparation:

Wash the vegetables, peel and cut into small cubes.
Fry in a frying pan until golden brown in vegetable oil. Add pepper, seasoning, chopped porcini mushrooms. If necessary, add salt. At the end of simmering, add vinegar and stir.
Warm up sterile jars. Pack hot caviar into jars and seal immediately. Pasteurization time for 0.5 liter jars is 30 minutes.

Cooking tips!

If desired, you can add chopped dill and carrots to the dish.
For this dish, choose zucchini with firm flesh that is not overripe.
If you have free time and a lot of patience, you can surprise your guests or loved ones with an unusual cut of zucchini for mushroom-flavored caviar. Mushrooms are often cut into slices - cut the zucchini into slices lengthwise, and then use a mushroom cookie cutter to squeeze out shaped pieces from the pulp. Watching the surprise of guests trying such a treat is very interesting!

The following recipe for zucchini preparation is an analogy of the spicy Caucasian appetizer made from eggplant. These vegetables have no botanical similarities, but the tangy dressing makes their differences completely invisible.

Ingredients:

Zucchini 3 kg
Red hot pepper 2 pcs.
Garlic 150 gr.
Vinegar 9% 180 ml
Salt 30 gr.
Parsley and cilantro 100 gr.
Oil for frying

Preparation:

Cut the prepared zucchini into slices. Fry until golden brown.
Grind the garlic, pepper into a paste, chop the herbs. Combine the ingredients, add vinegar and salt. Stir.
Place the fried zucchini in jars, coating each layer with spicy dressing.
Place jars filled up to the shoulders in boiling water. Pasteurization time for jars with a capacity of 0.5 liters is 20 minutes.

The second option for a spicy snack could be a set of vegetables: baked tomatoes, carrots and zucchini. Vegetables can also be grilled instead of frying.

Let's be honest, Asian cuisine is not for everyone. Not every gourmet will agree to put their digestive system to the test because of the peculiar spicy dressings. But you don’t need to do this! It is enough to adjust the amount of hot spices to taste, while maintaining the style of Korean cuisine, which has found many fans in the CIS, thanks to simple technology, extravagant dressing and a cheap, affordable set of vegetables.

For a spicy and fresh zucchini salad, in Korean, you will need a special grater and shredder and improvisation - each housewife will determine the number of components and spices independently, based on the family’s taste preferences.

Ingredients:

Carrot
Salad pepper
Onion
Zucchini
Garlic

For the spicy dressing:

Chili pepper (or cayenne), powder
Sugar
Roasted sesame
Mustard seeds
Soy sauce
Vinegar
Vegetable oil

Special cooking tips! The volume of table vinegar (9%) should be at least 3% of the total mass of the workpiece. Otherwise, the salad will have to be sterilized, and heat treatment of vegetable salads contradicts the basic principle of their preparation. Balance the taste of the dressing so that salt, sugar, pepper and acid are felt equally - this is the basic principle of Asian cuisine. Don't forget to pay attention to the beauty of the cut.

Preparation:

Chop all prepared vegetables into thin and long strips.
Combine them in a container that is resistant to oxidation. Add chopped garlic.
Boil water, add salt and sugar, mustard, sesame seeds. Then cool to room temperature and add the rest of the dressing ingredients.
Carefully add the hot peppers, in parts, to the dressing last.
Pour the marinade over the vegetables and pack the finished salad into jars. It is preferable to store the workpiece in the basement or on the top shelf of the refrigerator.

If you absolutely don’t have time to preserve zucchini, then simply cut them into cubes, circles, plates, strips - for all the dishes that you often prepare, and freeze them. It will come in handy!

Zucchini “Chili Rings” for the winter video

Zucchini preparations for the winter take pride of place on my modest culinary site. I carefully collected all the zucchini recipes for the winter from different people over the years to create my own collection of proven recipes for zucchini preparations.

It’s very convenient to open the page during the season: and canning zucchini for the winter - recipes with photos in front of your eyes, you just need to buy the necessary ingredients on the market and start canning. Despite the fact that many people consider preparing zucchini for the winter as “relics of the Soviet past” and prefer frozen products, I do not agree with this opinion.

If you prepare zucchini for the winter according to proven recipes, then canning zucchini for the winter is very tasty, especially in winter, and significantly saves time on daily preparation of salads. I also freeze zucchini for the winter; I have a freezer up to the ceiling for this purpose. There are nuances to freezing zucchini, and I will tell you how to properly freeze zucchini in the next article.

Now let's get back to canning zucchini. Zucchini canning for the winter amazes with its variety, and I am very glad that now recipes for canning zucchini are much more interesting than during my Soviet childhood. For example, my mother and grandmother never preserved adjika from zucchini, lecho from zucchini, mother-in-law’s tongue from zucchini for the winter or zucchini for the winter in Korean, and no one had ever heard of zucchini jam.

Thanks to the Internet, housewives learned what canning zucchini for the winter is - recipes with photos, when every step is photographed and described in great detail. And it is precisely these recipes for zucchini preparations that will be discussed in this article.

I bring to your attention, dear friends, zucchini preparations for the winter - the best recipes, which I have tested several times, which I hope you will like. All winter zucchini preparations presented on the page are finger-licking recipes. And this is no exaggeration at all!

Friends, what are your favorite zucchini preparations? Please share your successful recipes for preserving zucchini for the winter in the comments!

Finger-licking zucchini for the winter

A simple and tasty recipe for zucchini with a lid that fully lives up to its “finger lickin’ good” name. It should also be noted that zucchini is prepared for the winter “finger-licking”, without sterilization, which greatly simplifies the process of preparing zucchini for the winter. You can see how to cook finger-licking zucchini for the winter (step by step recipe with photos).

Zucchini like milk mushrooms

I have one wonderful recipe for you - zucchini under milk mushrooms for the winter. Yes, yes, as a result of pickling and canning, zucchini becomes similar to mushrooms in taste and density. This preparation turns out to be very budget-friendly and affordable if you talk about finances, but very tasty and beautiful if you evaluate its qualities. See recipe with photo.

Spicy adjika from zucchini for the winter

I suggest you prepare adjika, but not simple adjika, but zucchini adjika for the winter. Yes, yes, you can even make adjika from zucchini, can you imagine? This once again proves how versatile this vegetable is. How to cook, see.

Zucchini salad for the winter with cabbage, tomatoes and carrots

Preparing zucchini salad for the winter with cabbage without sterilization. This vegetable appetizer has long been a success in my family and traditionally takes one of the places of honor on the table. It's easy and quick to prepare. It is enough to chop all the vegetables, stew them together, put them in sterilized jars and roll them up using a special machine. How to cook, see.

Pickled zucchini for the winter without sterilization in a liter jar

Dear friends, based on your numerous requests in the comments, I have prepared for you a recipe for pickled zucchini for a liter jar. We will cook zucchini in a liter jar without sterilization - with triple filling, which greatly simplifies the entire canning process. Marinated zucchini for the winter without sterilization turns out very tasty, juicy and crispy. The herbs and spices make them incredibly flavorful. I wrote about how to seal zucchini in liter jars.

Zucchini caviar "You'll lick your fingers"

So I became interested in what would happen in the end. Looking ahead, I will say that the result did not disappoint me at all. Even though the squash caviar “You'll Lick Your Fingers” is prepared at home, it turns out very similar to the store-bought caviar that was sold when I was a child. Recipe with photo.

Zucchini salad for the winter with rice

I suggest you try to prepare a very tasty zucchini salad for the winter with rice. The result is a hearty and juicy zucchini appetizer that can be served cold as a salad, or reheated to create a full-fledged lean stew with summer vegetables. Looking ahead, I will say that this winter salad of zucchini and rice is prepared without sterilization, from simple and affordable ingredients. You can see how to prepare zucchini salad for the winter with rice.

Pickled zucchini for the winter without sterilization according to my grandmother’s recipe

I make this recipe for pickled zucchini without sterilization every year. Crispy, moderately salty and spicy with herbs, they are perfect for meat, poultry and fried potatoes. Therefore, we are always in great demand for fragrant and tasty pickled zucchini for the winter. You can see the recipe with step-by-step photos.

Zucchini salad for the winter with carrots and onions

Looking for a new zucchini salad for the winter? Be sure to check out the winter zucchini salad with carrots and onions. It has a fairly simple recipe, inexpensive ingredients, but excellent taste and a very presentable appearance. You can see how to prepare zucchini salad for the winter with carrots and onions.

Zucchini salad for the winter in Korean

A very tasty and spicy zucchini salad for the winter. If you cook it, you definitely won’t regret it! Recipe with step by step photos.

Canned zucchini for the winter with carrots

The zucchini turns out very beautiful and appetizing, with an interesting spicy taste. Be sure to prepare this homemade preparation for the winter so that you can enjoy delicious vegetables even in the off-season. Recipe with step by step photos.

Delicious adjika from zucchini for the winter

This zucchini adjika has a very interesting taste: quite spicy (thanks to the garlic), but at the same time envelopingly soft (precisely because of the zucchini). Recipe with step by step photos.

Zucchini jam with lemon

You can see how to make delicious zucchini jam with lemon.

Zinaida Sergeevna's zucchini lecho

You can see how to prepare delicious and aromatic zucchini lecho from Zinaida Sergeevna

Zucchini salad for the winter “Mother-in-law’s tongue”

How to prepare zucchini salad for the winter “Mother-in-Law’s Language”