Zucchini preparations for the winter without. Zucchini appetizer for the winter. Eastern with beans

Zucchini is one of the most common vegetables in our country. They were introduced to Russia in the 16th century, but only a few years later did the fruits begin to be eaten. It was found that they have a beneficial effect on the body.

You can prepare a large number of dishes from them. In addition, zucchini lends itself to any type of processing. The vegetable season is already ending, so zucchini lovers better prepare them for the winter.

Over the course of several centuries, many ways to preserve these fruits have been invented. Naturally, it is impossible to cover all the recipes in one article, so we will look at popular options for pickling delicious zucchini.

Before cooking, you need to select only whole fruits without dents or signs of rotting. Otherwise, the workpiece may swell within a few days.

Canning zucchini at home without sterilization. Very tasty

Let's look at one of the simplest methods of canning. In this case, sterilization of the workpiece is not required. The whole process takes just a few minutes.

Ingredients for a three-liter jar:

• 1.3 kg zucchini.
• 1 piece hot pepper.
• 3-5 cloves of garlic.
• 8 cm horseradish root.
• 3 dill umbrellas.
• 4 tbsp 9% vinegar.
• 3 tbsp white sugar.
• 3 tbsp table salt.
• 8 black peppercorns.
• 4 peas of allspice.
• 1-2 bay leaves.

Step by step canning process

First you need to thoroughly wash the glass jars with soda solution, after which they must be sterilized in any way. Then wash the greens and place 2-3 dill umbrellas on the bottom of the jar.

Cut the hot pepper into rings, 2-3 cm thick. Add 2 pieces to the jar along with the seeds. Also send, peeled garlic cloves and horseradish root.

Wash the zucchini under running water and cut into discs 1.-1.5 cm thick. Then put them in a jar. It is recommended to shake the contents periodically so that the vegetables are well compacted.

Then fill the jars with boiling water. Cover with sterilized lids and leave for 10-15 minutes.

Then the liquid must be drained into a separate container. You should get about 1.5 liters.

Add granulated sugar and rock salt, bay leaf and peppercorns to the water. Place the pan on the burner and bring the liquid to a boil. After this, add table vinegar.

Fill the jars to the very top with the prepared brine.

After this, the jars must be rolled up with lids using a special key, then turned upside down and checked for leaks. If the container is hermetically sealed, then the workpiece should be left for one day and stored in a cellar or pantry.

To ensure crispy vegetables, it is not recommended to cover the jars.

Canning zucchini for the winter in a liter jar. Photo recipe

Thanks to this method, you can also cook crispy zucchini. They can not only be served with various dishes as snacks, but also used to prepare various salads. The duration of storage depends on the quality of the vinegar. The indicated amount of ingredients is designed for 3 1 liter jars.

Ingredients:

• 8-10 young zucchini, depending on size.
• 4 tbsp rock salt.
• 5 tbsp granulated sugar.
• 100 ml table vinegar.
• 3 bay leaves.
• 6 cloves of garlic.
• Dill, horseradish leaves.
• 15 peas of allspice.
• 3 leaves each of cherry, apple and currant.

Cooking method

Liter jars must be washed and then sterilized. To do this, you can use steam, boiling water, oven or microwave. Pour boiling water over the lids.

Peel the garlic cloves, wash all the greens under running water and chop the horseradish leaves. All ingredients should be placed at the bottom of the jars. That is, the specified amount of ingredients must be divided into three parts.

Wash fresh zucchini, cut off the tails, and then cut into small discs no more than 1 cm thick. If the fruits are very large, then the circles should be divided into two parts.

At the next stage, the chopped zucchini needs to be placed in jars with the ingredients. Vegetables should be added as densely as possible.

Then you need to boil water in a saucepan and fill it with food jars.

Cover the containers with lids and a towel and wait about 20 minutes until the liquid has cooled. Then the water needs to be poured into the pan.

Add rock salt to the drained water. It should be noted that it is not recommended to use iodized salt for preserving vegetables. It is also necessary to add salt and stir thoroughly until the crystals are completely dissolved. Bring the liquid to a boil, pour in the vinegar and leave on the stove for another minute.

Fill the jars to the very top with boiling brine.

Now the workpiece needs to be tightened using a special key.

Place the jars in a dark place upside down, wrap them in a blanket and leave for several days. For further storage, it is recommended to use a pantry or cellar.

It is much more convenient to roll vegetables into liter jars, since once opened they are not stored for a long time, and it is not always possible to eat a three-liter jar in one day.

Canned crispy zucchini. The most delicious!

Let's now try to prepare zucchini with sterilization. This recipe has been tested for years, so you are sure to get crispy and tasty zucchini. The indicated quantity of products is designed for 8 1 liter cans.

Ingredients:

• 5 kg of zucchini.
• Greenery.
• Currant leaves.
• Horseradish root.
• Hot peppers.
• Bay leaf.
• Dill umbrellas.
• Peppercorns.
• Horseradish leaves.
• Garlic.
• 300 ml table vinegar.
• 6 tbsp table salt.
• 5 tbsp white sugar.

Canning process

Before preparing the product, you need to prepare the jars. That is, wash them with a soda solution, and then rinse with cold water. If desired, you can sterilize.

Now you can start preparing the brine. Add 3.5 liters of filtered water to the pan, add sugar and salt to it.

When the liquid boils, you need to add vinegar.

Now let's move on to the greens. You need to wash the dill and chop it. Cut the horseradish leaves into 5 cm pieces. Peel the garlic cloves and divide them into two parts.

Place horseradish leaves, dill umbrellas, peppercorns, garlic, and bay leaves on the bottom of the jar. If desired, you can add blackcurrant leaves and parsley.

Let's start preparing the zucchini. They need to be washed well, and then cut into 1.5 cm circles. If you have large fruits, then they can be cut into semicircles or quarters. This will not change the taste of the snack.

After this, the vegetable slices need to be placed in jars with spices and herbs.

Pour boiling marinade over the zucchini and cover the jars with lids.

After this, the workpiece must be sterilized. To do this, place a towel on the bottom of the pan and place the zucchini in it. Pour hot, but not boiling water up to the hangers of the jars. Place the pan on the stove and wait for it to boil, then sterilize for 10-15 minutes

After this, the cans need to be removed and rolled up with a special key. The jars should be covered upside down with a blanket or towel until they cool.

Canned zucchini like mushrooms

If you cook zucchini this way, the dish will often decorate the table. If you try them with your eyes closed, it will be difficult to understand that these are not mushrooms. This recipe will especially appeal to people who live far from a forest plantation and do not have the opportunity to pick mushrooms.

Ingredients:

• 1 piece of ripe zucchini.
• Garlic according to preference.
• Sunflower oil and table salt to taste.

Cooking method

Before canning, you need to prepare all the ingredients so that you don’t waste your time searching for the necessary products during the process.

Wash the zucchini and peel the skin using a vegetable peeler or a regular knife.

On a cutting board, cut the zucchini into medium cubes as shown in the image. If the pieces are small, they will boil and become soft during cooking.

Place the zucchini cubes in a saucepan and add chopped garlic to them. Mix everything thoroughly.

Now you need to prepare the marinade. Add sunflower oil, salt, sugar and vinegar to a separate container. Stir well until a homogeneous mass is formed.

Pour the marinade over the zucchini and mix everything. Cover the pan with a lid and place in the refrigerator for 2-3 hours. During this time, the vegetables will be saturated with the aroma of spices and infused.

At the next stage, you need to put the pan on the burner and turn on low mode. Do not remove the cover. Vegetables should cook for 15-20 minutes. During cooking, the contents must be stirred periodically. To avoid damaging the zucchini, it is better to use a wooden spatula.

In the meantime, you need to sterilize the jar. When the vegetables are ready, they need to be carefully placed in a container, add allspice and screw on the lid.

Zucchini is ready like mushrooms. Now the workpiece needs to be removed to a cellar or other cool place.

Canned zucchini like pineapple

Another interesting recipe. Zucchini can be cooked in such a way that it will taste like pineapple. Preparing the delicacy does not require much experience. Sterilization of the workpiece is not required, so the entire procedure takes little time.

Ingredients:

• 1 kg of zucchini.
• 150 g sugar.
• 500 ml pineapple juice.
• ½ tsp citric acid.

Step-by-step preparation

First you need to mix citric acid, vanillin and granulated sugar in a plate. Then you need to cut the zucchini. The shape of vegetables can be absolutely any, there will be no fundamental difference. First, the fruits must be washed, dried with a paper towel, the stalk removed and the peel cleaned.

Place the zucchini pieces in a saucepan, add pineapple juice so that it completely covers the vegetables.

Place the pan on the burner and bring the vegetable mixture to a boil.

When the zucchini boils, remove it from the heat, add sugar in small portions, stir thoroughly until the crystals dissolve. Then put the pan back on low heat. After boiling, cook the vegetables for about 30 minutes until the zucchini has softened. To prevent the syrup from burning, the mass must be constantly stirred with a wooden spatula.

While the zucchini is cooking, you need to wash and sterilize the jars. After this, place the vegetables in jars, pour in the pineapple syrup, and then roll up the lids. Leave to cool upside down.

The next day you can try a snack. I am sure that it will turn out wonderful and will really resemble the taste of pineapples.

Zucchini canned for the winter like cucumbers without sterilization

As you can see, zucchini is a versatile vegetable. You can make a snack from them that can replace both mushrooms and pineapples. Now let's look at a recipe that will make zucchini taste like pickles.

Ingredients:

• 1 zucchini.
• Garlic according to preference.
• 0.5 horseradish leaves.
• Black peppercorns.
• 3 currant leaves.
• 3 tbsp sugar.
• 2 tbsp salt.
• 150 ml table vinegar.

Canning method

In order to cook zucchini like cucumbers, it is recommended to use overgrown fruits. They need to be peeled and cut lengthwise into two parts to make it easier to remove the seeds. Then cut the vegetables first into half rings 1.5 cm thick, and then into medium cubes, as shown in the image.

Wash the greens, peel the garlic. Place a horseradish leaf, 2 cloves of garlic, divided into two parts, 3 peppercorns, and currant leaves at the bottom of a 700-gram jar.

Place the zucchini pieces tightly. To do this, it is recommended to shake the jar. Add a couple more peppercorns and a couple cloves of garlic on top.

Boil water in a saucepan and fill the jars to the top. Leave for a couple of hours so that the vegetables are well heated and the liquid cools.

After this, the water must be drained into a separate container. It will be useful for preparing marinade. Add sugar, salt and table vinegar to the liquid. Place the pan on the stove and bring the solution to a boil. After this, pour brine over the zucchini and roll up the jars.

Crispy zucchini can be used as a snack or as an ingredient for salads. It is recommended to store the workpiece in a cool place.

Canned zucchini like cucumbers with citric acid. Another recipe

There is another option for preparing zucchini, which tastes like pickled cucumbers. The recipe is slightly different. You can replace herbs and spices at your discretion.

Ingredients:

• 5-7 pieces of zucchini.
• Horseradish, cherry and currant leaves.
• 8-10 black peppercorns.
• 5 bay leaves.
• 1 tbsp salt per liter of water.
• 2 tbsp granulated sugar per liter of water.
• 1 tsp citric acid per liter of water.

Cooking process

Wash the young zucchini and cut into discs 1-1.5 cm thick. If you have large fruits, then the circles need to be cut into several pieces so that more can fit in the jar.

Wash and sterilize glass jars. Place bay leaf, peppercorns and garlic on the bottom. After this, add the greens specified in the recipe.

The next step is to send the zucchini slices to the jars. Try to compact them as tightly as possible.

Now you need to prepare the brine. To do this, pour water into a pan, add salt, sugar and citric acid. If possible, you can use lemon juice. Mix everything thoroughly and wait for the liquid to boil. Fill the jars to the very top with hot marinade. Then cover with a lid and sterilize for 10-20 minutes.

Wrap the inverted jars in a blanket and place them in a dark place to cool.

This preparation can be stored all winter. If you can't wait to try canned zucchini, it's best to do so no earlier than a week later. The whole procedure takes no more than 1.5 hours.

Be sure to use the above recipes. The zucchini turns out very tasty and crispy.

Every summer, summer residents collect a large amount of fresh vegetables and fruits, the vitamins of which they want to preserve until winter. We can preserve zucchini to preserve all the beneficial substances along with the wonderful taste. We present to your attention recipes for canning zucchini with a detailed description of the process.

Canning zucchini without sterilization

It is known that canning zucchini for the winter is a simple process of preserving the taste of vegetables for a long time, without sacrificing quality or nutrients. Canned zucchini for the winter will be a tasty addition to the home winter menu, will diversify food during Lent, and will become a crispy side dish for any meat. You need to take:

• zucchini – one and a half kg;
• salt – 3-4 tbsp. l.;
• parsley - to taste;
• garlic - a few cloves;
• vinegar - 7 tbsp. l.;
• sugar – 4 tbsp. l.;
• pepper plus bay leaf.

Let’s start preparing delicious canned zucchini for the winter:

1. Prepare vegetables. To do this, they must be thoroughly washed and cut. For convenience, you should get circles 1 cm wide each.
2. Pour water over the vegetables and leave them for several hours - ideally overnight.
3. Place parsley, pepper, bay leaf, and garlic on the bottom of the jar.
4. Lay out the sliced ​​​​slices in layers. They should be placed as tightly as possible.
5. Pour boiled water. Wait half an hour.
6. Pour the water from the jar into the pan. After this, add salt and sugar. After the water boils, you need to pour vinegar.
7. After preparing the brine, pour it back into the zucchini.
8. Roll up the lid. Then turn the jar over and leave to cool.

Preserving zucchini in Korean

A spicy appetizer made from canned zucchini for the winter will be an alternative to many store-bought salads: firstly, it is much tastier, and secondly, cheaper. To prepare, you need to stock up on the following products:

• zucchini – 3 kg;
• garlic – 4 heads;
• onion - half a kilo;
• vinegar - 5 tbsp. l.;
• carrots - half a kilo;
• bell pepper – 6 pcs.;
• sunflower oil – 1 tbsp. l.;
• salt and sugar - about 200 g;
• herbs and spices - to taste.

1. Wash, peel and grate carrots.
2. Wash the zucchini, then grate.
3. Chop the pepper and onion. You should get a thin straw.
4. Press the garlic.
5. Chop the greens.
6. Make the marinade: mix oil, vinegar, salt, spices and sugar.
7. Mix all the vegetables, pour in the marinade.
8. Leave to steep in the refrigerator for four to five hours.
9. Transfer to jars, then roll up.

Zucchini fried for the winter

Preserving zucchini for the winter is not just one boring recipe that cannot surprise anyone. There are a huge number of ways to make preparations; you can add something of your own to each recipe, and then the final dish will acquire a unique taste. Don't be afraid to experiment. From one such experiment, a recipe for fried oblong pumpkins was born. It requires:

• zucchini – 1kg;
• garlic - one head;
• salt;
• oil – 200 ml;
• parsley and dill - 7-8 branches each;
• vinegar - 3 tbsp. l.

Cooking process:

1. Wash and cut vegetables. Fun fact: if you want your dish to look more interesting, you can use zucchini, which has a different skin color.
2. Salt the rounds, stir, let them brew for about fifteen minutes.
3. Heat a frying pan, pour oil into it. Fry the plant until golden brown on both sides. Zucchini loves to absorb liquids, so you need to make sure that there is just the right amount of oil on the dishes. If necessary, add more vegetable oil.
4. Chop the greens and garlic.
5. It is necessary to boil the oil and cool it.
6. Jars must be sterilized. To do this, you can wash them thoroughly using baking soda and then harden them in the oven.
7. Place herbs at the bottom of the jars and pour chilled oil over them.
8. Lay out the zucchini in layers, alternating them with garlic.
9. When everything is filled, you need to pour vinegar and start sterilizing.
10. To do this, you need to put the jar with the future dish in the pan, fill it with water two-thirds and put it on the fire. When it starts to boil, reduce the power to low and cook for half an hour.
11. Roll up the jars and let the zucchini cool.

Adjika from zucchini for the winter

The famous canned zucchini adjika is an excellent dish for all lovers of savory snacks. You need to take the following ingredients:

• zucchini – 3 kg;
• tomatoes – 2 kg;
• sweet pepper - half a kilo;
• carrots - half a kilo;
• garlic – 6 heads;
• ground pepper, sugar, salt and vegetable oil.

Step-by-step instruction:

1. Chop the tomatoes. You can use a meat grinder for this.
2. First peel the zucchini and send it on its way after the tomatoes.
3. Peppers and carrots will follow them.
4. Chop the garlic and add.
5. Add the spices and thoroughly mix all the vegetables together.
6. Place on low heat. Cook the dish for about 40-50 minutes.
7. Transfer to jars. Then turn them upside down and, wrapping them in a blanket, leave them to cool.

Recipe for canning zucchini with mushroom flavor

Many people prefer to treat themselves to pickled mushrooms, but if there is no forest nearby where you can collect a basket of honey mushrooms, then it will not be difficult to make canned zucchini for the winter, like mushrooms. To prepare you need to take:

• zucchini - one and a half kilos;
• dill – 1-2 bunches;
• salt – 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• garlic – 6-7 cloves;
• pepper;
• oil;
• vinegar.

Preparation:

1. Peel the vegetables. Cut coarsely into cubes.
2. Then chop the dill.
3. Garlic - through a special crush or cut as finely as possible.
4. Mix vegetables with herbs, spices and oil. Leave for three to four hours.
5. Place the zucchini in jars. Pour warm water into a container and place the jars there.
6. After boiling, cook for another 5 minutes. It is important that water does not get inside the jars.
7. Roll up the jars, upside down, and leave for a day. It is best to wrap it in thick fabric or a blanket. Then you can put them away in the basement or pantry.

Video: recipes for canned zucchini

Canned zucchini is a good alternative to pickled cucumbers. Experienced housewives will tell you how to properly salt and seal jars, where is the best way to use tomato sauce, and how to prepare stews for canning? It’s easy to close the jars, but the preparation has its own secrets, and the presenters will tell you about them in the videos presented below.

Recipe for pickled zucchini for the winter

Zucchini appetizer

Zucchini in tomatoes for the winter

Zucchini salad

Zucchini preparations for the winter

We all love zucchini and grow it in our garden. Many people like to enjoy them fried and in salads. Of course, we all want to use our harvest to its full potential.Conservation helps with this.

We will present to your attention several simple salads for preparing zucchini for the winter, they will delight you with their taste throughout the winter season.

1. Zucchini for the winter “Summer”

Zucchini salad with mayonnaise for the winter “Lazy caviar”

This salad is for those who love zucchini caviar, but don’t have time to make it due to the complexity of the process. The salad turns out to be something between a stew and caviar. Perfect for all main dishes. Even children will like the very delicate taste, but it is so difficult to feed them with vegetables. In winter, this salad can be given to kids, using a blender because there is no vinegar.

This salad will delight you in the winter cold, reminding you of summer. Now we will tell you how to prepare it.

• Zucchini – 3 kg;
• Carrots – 0.5 kg;
• Onion – 0.5 kg;
• Tomatoes – 1 kg;
• Refined sunflower oil – 0.5 cups;
• Salt to taste;
• Bay leaf;
• Ground black pepper to taste (optional);
• Mayonnaise – 2 tablespoons.

Let's start cooking:

Step 1. The first thing to do is prepare the vegetables:

a) Wash the zucchini and grate it on a coarse grater.

Grate the zucchini

b) Wash the carrots, peel them and grate them on a coarse grater.

Grate carrots on a coarse grater

c) Peel the onion, cut it in half and put it in water for 10 minutes so that the excess bitterness that we don’t need comes out of it. Cut it into large half rings or quarters.

Cut the onion into half rings

Step 2. Place a large frying pan or aluminum pan on the fire; it is in such a container that your salad will not stick to the bottom and will not burn. Pour oil into a container. When it warms up, pour the onion in there and let it release its juice, don’t let it start to fry, just simmer it.

Step 3. When the onion has already released its juice, add the carrots and let them cook the same way.

Step 5. While the zucchini is releasing its juice, cut the tomatoes into cubes. As soon as the zucchini begins to boil, add the tomatoes.

Cut tomatoes into cubes

While your salad is stewing, sterilize the jars.

Step 6. The salad should reach such a state as a stew, remove it from the heat and put 2 tablespoons of mayonnaise in it, more if desired. It will act as a preservative due to the lack of vinegar in the salad.

Step 7. Place into jars and set to sterilize. Sterilize 0.5 liter jars for 10 minutes.

We take it out, roll it up and leave it to cool upside down.

zucchini salad with mayonnaise

Your salad is ready!

Zucchini salad “Donbass”

The tasty and spicy Donbass salad will certainly please your taste with its fresh, sour taste. It tastes like it was just recently prepared. The aroma of greens in this salad gives it a unique taste of summer and freshness. Pleasantly diversifies the winter diet.

This recipe was used by our grandmothers, but has been forgotten a little. Let's remember this recipe together and prepare a piece of summer.

To prepare you will need:

• Zucchini – 3 kg;
• Sweet bell pepper – 1 kg;
• Garlic – 100 g;
• Sugar – 4 tablespoons;
• Vinegar – 150 g;
• Refined vegetable oil – 200 g;
• Greens – more dill and parsley.

Let's start cooking:

Step 1. First of all, prepare the vegetables:

a) Wash the zucchini thoroughly and cut into medium-sized cubes.

b) It is advisable to choose meaty peppers. Wash it and cut it into strips so that the size of the zucchini and pepper is approximately the same.

c) Peel the garlic and chop as finely as possible.

d) Wash the greens and let them drain, place them on a towel, chop them finely, a little larger than for soup.

Step 2. Place all the vegetables and herbs in a saucepan, add garlic, sugar, oil and vinegar and leave to brew for 6 hours, stirring occasionally.

Step 3. When your salad has already brewed and released its juices, put it on the fire and bring to a boil, boil for 5 minutes, no longer.

Step 4. Place into sterilized jars, roll up and leave to cool upside down.

Bon appetit!

Zucchini for the winter “Summer”

This salad is very rich in greens and has a bright summer taste; in winter, when there is so little greenery and freshness, this salad is just what you need. Opening a jar of this salad in the winter cold will bring a lot of pleasure and pleasure.

Our grandmothers did not have access to a freezer with dry freezing to keep herbs and vegetables fresh, this recipe was just a godsend. Today we will share it with you.

To prepare you will need:

• Zucchini – 6 kg;
• Garlic – 150 g;
• Greens – dill and parsley as much as possible;
• Sugar – 6 tablespoons;
• Salt – 4 tablespoons;
• Refined sunflower oil – 300 g;
• Vinegar – 300 g.

Let's start cooking:

Step 1. Prepare vegetables:

a) Wash the zucchini and cut into medium-sized cubes, about 2 cm.

b) Peel the garlic and chop finely.

c) Chop the greens not very finely, approximately as for soup.

Step 2. Place everything in a saucepan, add butter, sugar, salt and vinegar. Leave to brew for 4 hours, stirring occasionally.

Step 3. When the zucchini has steeped and released all its juice, put it in jars that have been sterilized in advance and set them to sterilize. Jars of 0.5 for 15 minutes.

Step 4. Take them out, roll them up, turn them over and let them stand there until they cool completely.

Your Summer salad is ready!

Bon appetit!

Great( 2 ) Badly( 0 )

Zucchini is rightfully considered a universal vegetable in cooking. It is often used in preparing main courses and snacks, and can also be preserved for the winter. Today, experienced housewives have developed many twisting technologies. This includes sourdough, pickling, and aging in marinade. To get a quality product, it is important to follow practical recommendations and strictly follow the instructions. Let's talk about everything in order.

Features of preparing zucchini for the winter

1. Harvesting. Zucchini is a fast-ripening vegetable, so it is important not to miss the ripening period to the required stage. Harvest once every 4-5 days, choose specimens no more than 20 cm long. Such zucchini should have a thin skin and a small seed chamber.
2. Removing the peel. The peel is removed to make the final product attractive. If you are canning young fruits, you can skip this step. In the case of removing the skins, first wash the vegetables. Then cut off the peel, capturing some of the pulp.
3. Shredding. If small zucchini (less than 10 cm in length) are used for pickling, you should not cut them. After removing the stems, place the entire specimens in the jar. Fruits of other sizes are crushed into slices (rings), the width of which does not exceed 1.5-2 cm.
4. Preparing the marinade. The safety of canned food directly depends on the amount of the acidic component used to prepare the marinade. Citric acid, table vinegar or essence are used to twist dishes. It all depends on what you have on hand.
5. Adding spices. Dried herbs are used as an addition to the marinade. For zucchini, horseradish, parsley and dill, basil, tarragon, celery, peppercorns and cloves are most suitable. The seasonings listed are considered basic, but you can add other favorite spices to taste.
6. Amount of marinade. In order to determine the required volume of marinade, place the zucchini ready for pickling in a jar. Fill with regular filtered water, then pour this liquid into a measuring container. Multiply the resulting quantity by the number of containers for twisting. However, the filling of whole zucchini and sliced ​​zucchini will vary. In the first case, there is a lot of space left, which is filled with spices. At the same time, a three-liter jar accounts for about 1.4 liters. marinade In the second case, you will need approximately 600 ml. fills.
7. Soak. Before canning fruits, they must be blanched. If you prefer to do without heat treatment, place the fruits in a container with cold water for 3 hours. During this period, the vegetables will be saturated with moisture, so they will not subsequently absorb part of the marinade. This move will prevent air from accumulating in the jar and further swelling of the lids.
8. Sterilization of containers. To preserve zucchini in a slightly acidic marinade, the jars are pre-sterilized. If the filling is sharp enough, you can do without boiling the container. In this case, pour the hot marinade over the fruits twice and then seal. In the case of canning fruits without sterilization, 2 or 3 liter jars are used. In all other variations, containers that fit in the pan in height are suitable.

Zucchini with horseradish: a classic of the genre

• dill - 120 gr.
• garlic - 5 heads
• zucchini - 8 kg.
• red capsicum - 10 pcs.
• horseradish sheets - 3 pcs.
• lemon balm - 1 bunch
• parsley - 40 gr.
• celery - 35 gr.
• table vinegar (concentration 6%) - 550 ml.
• salt - 330 gr.
• water - 2.2 l.

1. The number of components is designed for 10 1 liter cans. Sterilize lids and containers in advance. You can do this by boiling or in the oven.
2. Sort through the fruits. Specimens with very thin skin and dense pulp are suitable for preservation. Remove the stems and rinse the vegetables with cold water. If you want nice, light-colored zucchini for cooking, cut off the skin completely.
3. Chop the vegetables into rings 1.5 cm thick. Pour water into the pan, bring to a boil, add chopped zucchini inside. Blanching takes 5 minutes, no more. After this, remove the fruits and immediately place them in cold water.
4. Sort through all the greens, eliminating yellowed and spoiled elements. Rinse with plenty of water. Chop the horseradish leaves into strips 3 cm thick, chop the dill. Peel and rinse the garlic cloves and cut into slices.
5. Hot red pepper is used for the marinade, wash it, cut off the area of ​​the fruit in the area of ​​the stalk. Do not touch the pulp, otherwise the canned vegetables will come out too spicy.
6. When all the liquid has drained from the zucchini washed under the tap, add chopped garlic and dill to it. Place celery, mint, parsley, horseradish, and red pepper at the bottom of each container. Place the zucchini tightly and sprinkle with spices again.
7. Boil 2.2 liters. drinking water with salt to dissolve the granules. After this, cool the marinade, pour in the vinegar solution. Pour the resulting liquid over the fruits in the jars and cover the necks with lids. Prepare a saucepan with high sides and a large bottom diameter.
8. Place the jars inside, fill with hot water and place on the stove. Bring to a boil, then simmer for another quarter of an hour. Remove the container with the seal, immediately tighten it with a key, and turn it over. Wrap in a sweatshirt or blanket and cool.

Honey canned zucchini

• young zucchini - 2.5 kg.
• water - 1.3 l.
• salt - 65 gr.
• honey - 70 gr.
• garlic - 2 heads
• sugar - 60 gr.
• vegetable oil - 400 ml.
• greens (any) - 100 gr.
• vinegar essence - 15 ml.

1. The recipe was developed by Caucasian housewives. Using this technology, you can cook not only zucchini, but also other similar vegetables. To begin manipulating, sort and peel the zucchini. Cut them into slices (about 1 cm thick).
2. Start preparing the marinade. Pour water into the pan, add salt, honey, sugar, vegetable oil. Bring the mixture until the first bubbles appear, then boil for another 10 minutes. Cool, add vinegar essence, mix thoroughly.
3. Chop the zucchini into thick strips so that they fill the jars entirely. To prepare this recipe, it is better to use liter and half-liter containers. Place the fruits in the marinade and simmer for 10 minutes.
4. Sterilize the jars by placing them in a pan of hot water or in the oven. Wipe dry and do the same with the lids. Place 4 chopped garlic cloves, as well as 30 grams, on the bottom of each container. any washed greens.
5. Using a slotted spoon, remove the fruits from the pan with the marinade, place them in clean containers, and add the filling on top. The marinade should fill the jars completely. Roll up the container with a key, turn it over, and wrap it in a blanket.

• vinegar 6% - 120 ml.
• granulated sugar - 110 gr.
• salt - 20 gr.
• zucchini - 3 kg.
• water - 3 l.
• dill - 50 gr.
• garlic - 3 heads
• dill umbrellas - 3 pcs.
• bay leaf - 10 pcs.
• peppercorns - 20 pcs.
• horseradish leaves - 2 pcs.
• currant leaves (optional) - 30 gr.

1. The brine is prepared extremely simply; the ingredients are prepared in 3-liter jars. If necessary, increase the amount, observing the proportions. Prepare the jars by washing and boiling them.
2. Start cooking the brine. To do this, pour water into a saucepan, add salt and sugar, then bring to a boil. When the granules are completely dissolved, turn off the stove. After cooling, pour in vinegar.
3. Rinse the greens well. Chop the dill, cut the horseradish leaves into strips about 4 cm wide. Peel the garlic, cut into slices. Place dill umbrellas, chopped horseradish strips, peppercorns, garlic, bay, currant leaves and other available spices on the bottom of each container.
4. Sort and wash the zucchini, chop each fruit into discs (thickness about 1.5-2 cm). Place chopped vegetables in jars with herbs. Now boil the kettle, pour regular hot water over the zucchini, leave for 20 minutes. Drain the liquid and repeat filling steps 2 more times.
5. After this, immediately seal each jar and check the lid for leaks. Turn over and cover with a warm cloth. Leave for 20 hours until cool, take to the cellar.

Zucchini stew for the winter

• sugar - 10 gr.
• salt - 12 gr.
• tomato paste or spicy ketchup (optional) - 80 gr.
• wheat flour - 15 gr.
• carrots - 120 gr.
• bell pepper - 75 gr.
• zucchini - 240 gr.
• onion - 50 gr.
• vegetable oil - 130 ml.
• garlic - 5 cloves
• greens (any) - 40 gr.

1. The ingredients are supplied per 1 liter jar. Increase or decrease the proportions if necessary. To start cooking, wash the greens and bell peppers. Remove all seeds from the latter and chop into strips.
2. Sort through the zucchini, eliminating spoiled specimens. Peel and remove the stalks of the zucchini, chop the vegetable into cubes. Wash and peel the carrots and pass them through a coarse grater. Chop the onion.
3. Fry the vegetables in a small amount of vegetable oil until golden brown. When you achieve the required consistency, add zucchini, bell pepper, salt and granulated sugar, herbs, crushed garlic, tomato paste, and flour to the frying pan.
4. Add the remaining oil, cover with a lid, and simmer for a third of an hour. Stir constantly to avoid burning. Heat the jars in the oven or sterilize them in boiling water. Dry and distribute the finished composition into containers.
5. Heat the oven to 120 degrees. Remove the baking sheet and place the jars without lids on it. Sterilize the stew for 1 hour, occasionally opening the door to remove excess moisture. Then remove with an oven mitt, tighten with a key, and cool with the neck down.

• spice for Korean carrots - 30 gr.
• young zucchini - 4.2 kg.
• vegetable oil - 450 ml.
• salt (not iodized!) - 60 gr.
• vinegar solution (concentration 9%) - 260 ml.
• garlic - 4 heads
• carrots - 4 pcs.
• sugar - 35 gr.

1. To prepare the salad, only young zucchini are used, and the salt should not contain iodine. Peel the vegetables from the stalks, grabbing part of the “butt”. Cut off the peel, chop into cubes or strips (the first option is preferable).
2. Peel the carrots, wash them, grate them. Combine with zucchini in a deep bowl. Start preparing the marinade. Peel the garlic and pass it through a press. Place the mixture in a separate bowl and add oil.
3. Stir, add vinegar, salt, Korean carrot spice, and granulated sugar. Mix well, pour the finished product into the mixture of carrots and zucchini. Use a wooden spatula. Leave the dish to soak for 5 hours.
4. Ceramic or glass dishes are used to connect the components; aluminum is not suitable. Otherwise, it will oxidize, causing a risk of poisoning. You can use enamel cookware that is free from chips and cracks.
5. While the zucchini is infusing, you need to wash and sterilize the jars. The same is done with lids. When the vegetables are ready, transfer the contents to a container and cover. Place in a pan of hot water and boil for 10 minutes.
6. Next, immediately remove the finished canned food, seal it with a special key and turn it upside down towards the floor. Covered with a blanket, let the seamer cool completely, then put it in the cold.

Mustard canned zucchini

• zucchini - 12 kg.
• onions - 160 gr.
• garlic - 1.5 heads
• granulated sugar - 1.4 kg.
• mustard seeds - 450 gr.
• table vinegar (9%) - 1.6 l.
• water - 1.6 l.
• salt - 275 gr.

1. To prepare the twist, young or medium-sized fruits are used. In the case of the latter option, the seed cup must be completely cut out.
2. To begin the procedure, wash and peel the vegetables and chop them lengthwise. If desired, you can cut off the peel and “butts”. Each oblong piece must be chopped into thin strips (about 9 cm long). The display is carried out in half-liter containers.
3. Pour water into a saucepan, bring to a boil, add sugar and salt. When the crystals dissolve, pour the mixture over the zucchini placed in the jars. After 45 minutes, remove the fruits. Pass the garlic and onion through a meat grinder, sprinkle the mixture onto the vegetable slices.
4. Add parsley seeds here and stir. Place back into a sterile container and let marinate for 4 hours, covered. Drain and filter the filling, heat it again, and season the zucchini.
5. Place in a wide-bottomed saucepan and fill with hot water up to the hangers. Pasteurize for a quarter of an hour, then remove, tighten with a key and let cool.

It’s easy to prepare zucchini twist for the winter if you follow the step-by-step instructions. Always wash and dry containers before packing components. Consider popular recipes such as zucchini stew, vegetables in honey or mustard sauce. Preserve the dish with horseradish or resort to cooking technology without sterilization.

Video: how to cook pickled zucchini for the winter

This winter snack is so delicious that if you make it in small quantities, it may not last until winter.

Zucchini lecho

Ingredients:

• zucchini (1 kg);
• bell pepper (0.5 kg);
• sugar (2 tbsp);
• salt (0.5 tbsp);
• vegetable oil (50 ml);
• tomato paste (200 ml);
• vinegar 9% (50 ml);
• bay leaf (3 pcs.);
• water (300 ml);
• black pepper and allspice peas (4-6 pcs.).

1. Wash the zucchini, remove the peel and seeds, cut into small cubes. Wash the pepper, remove seeds and membranes, then chop. Mix zucchini, bell peppers, sugar, salt, tomato paste, vegetable oil and water in an enamel pan.
2. Place the pan on the stove and simmer for half an hour, two minutes before readiness, place chopped garlic, bay leaf, and two types of peppercorns into the pan. At the very end, pour in the vinegar, put the lecho into sterile jars, roll up and wrap. Once the jars have cooled, place them in a cool, dark place.

Zucchini "under milk mushrooms"

Canned zucchini

Ingredients:

• zucchini (2 kg);
• dill (35 g);
• parsley (25 g);
• garlic (3-4 cloves);
• ground pepper mixture (5 g);
• nutmeg (8 g);
• coarse salt (30 g);
• sugar (75 g);
• unrefined sunflower oil (180 ml);
• citric acid (10 g).

1. Wash the zucchini, cut into circles, remove the pulp and seeds, cut into small cubes, and place in an enamel pan.
2. Wash the dill and parsley, chop them together with the stems, and add to the zucchini.
3. Finely chop the garlic and add it to the pan, add salt, sugar, a mixture of peppers, nutmeg, citric acid, add sunflower oil and stir.
4. Cover with a plate and marinate for 4 hours at room temperature. During this time, the zucchini will release juice, which, together with the spices, will give a fragrant marinade.
5. Sterilize the jars, place the zucchini in them, and fill them to the top with marinade. Place a cloth napkin on the bottom of the pan, pour warm water, place jars of zucchini in the pan, sterilize for 10 minutes from the moment the marinade boils.
6. Take out the jars, roll them up and put them on the lids until they cool completely. After two weeks, the taste of zucchini will become similar to pickled mushrooms.

Zucchini snack bars

Zucchini

Ingredients:

• zucchini (5 kg);
• carrots (300 g);
• onion (300 g);
• vegetable oil (2 cups);
• vinegar 9% (2 cups);
• sugar (1 cup);
• salt (2 tbsp);
• garlic (200 g);
• parsley and dill (100 g).

1. Grate the zucchini and carrots on a coarse grater, chop the onions and herbs finely, peel the garlic and pass through a press.
2. Combine zucchini and carrots in a large saucepan, add oil, sugar, salt and vinegar. Cook for 20 minutes, stir occasionally. Then add garlic and herbs to the appetizer and cook for another 10 minutes.
3. Wash the jars with soda and sterilize using any known method. Place the salad in jars and place them in a saucepan for sterilization. 10 minutes after the water boils, remove the jars and roll up the lids.
4. It turned out to be a very good appetizer for the winter table.

Zucchini "with a glass"

Zucchini appetizer

Another wonderful and simple recipe for a snack that, in the winter cold, will remind those gathered at the table of warm summer days. The recipe is similar to the previous one, but the taste of these preparations is different.

Ingredients:

• zucchini (6 kg);
• vinegar 9% (0.5 l);
• vegetable oil (0.5 l);
• sugar (1 cup);
• salt (3 tbsp);
• ground black pepper (1 tsp);
• garlic (100 g).

1. Wash, peel, cut the zucchini into small cubes, chop the garlic with a knife, place the zucchini and garlic in a saucepan.
2. In a separate bowl, mix all the ingredients of the marinade and pour it over the zucchini. Place on the fire, bring to a boil and simmer over low heat for 20 minutes.
3. Place the hot mixture in sterilized jars, roll up, and the appetizer is ready for the winter feast.

Zucchini "Mother-in-law's tongue"

From the name of the snack it is clear that it is prepared for spicy lovers.

Ingredients:

• zucchini (3 kg);
• tomatoes (3 kg);
• sweet pepper (5 pcs);
• garlic (4 cloves);
• fresh hot pepper (1-2 pieces per person);
• vegetable oil (100 ml);
• vinegar 9% (100 ml);
• sugar (6-8 tsp);
• salt (5-6 tsp).

1. Wash the tomatoes and cut them into several pieces, remove the seeds from the peppers, and also chop them coarsely. Pass the tomatoes and peppers through a meat grinder and pour into a saucepan.
2. Peel the zucchini and cut into tongue-shaped slices.
3. Separate the seeds from the hot pepper, chop it and garlic.
4. Bring the tomatoes and bell peppers to a boil, then place the zucchini in a saucepan, add butter, salt, sugar and cook for half an hour. Then add vinegar, garlic, hot pepper to the mixture and cook for another 5 minutes.
5. Wash the jars thoroughly with baking soda and sterilize them, place the hot, spicy snack into the jars and seal them with sterilized lids.

Adjika from zucchini for the winter with apples

Adjika from zucchini

Another spicy snack that you can safely take to a picnic in winter - as a barbecue sauce, it will perfectly replace any store-bought product.

Ingredients:

• zucchini (5 kg);
• sweet red pepper (1 kg);
• hot pepper (15-20 small pods);
• garlic (200 g);
• apples (1 kg);
• carrots (1 kg);
• vegetable oil (500 ml);
• vinegar 9% (200 ml);
• sugar (200 g);
• salt (5 tbsp).

1. Therefore, all vegetables and fruits must be prepared in size so that it is convenient to pass them through a meat grinder.
2. Cut the carrots and bell peppers into strips, core the apples and divide them into slices, cut the zucchini into pieces. Peel the garlic and prepare the hot pepper.
3. Zucchini, carrots, sweet and hot peppers, garlic, apples, mince. Place the mixture in a cooking pan, add salt, sugar, and vegetable oil. Stir, cover with a lid, put on the stove, bring the contents of the pan to a boil, reduce the heat to low and leave to simmer for 30 minutes.
4. Then add vinegar, stir and cook for another 5 minutes.
5. When hot, place into sterile jars, roll up with sterilized lids, turn the jars over and wrap until completely cool. Adjika can be stored at room temperature, but in a place inaccessible to daylight.

Korean zucchini

Ingredients:

• zucchini (2 kg);
• carrots (1 kg);
• onions (0.5 kg);
• sugar (1 cup);
• vegetable oil (1 cup);
• vinegar 9% (1 glass);
• salt (2 tbsp);
• coriander (1 tbsp);
• black pepper (1 tsp;)
• cloves (1 tsp);
• cardamom (1 tsp).

1. Grate the carrots using a Korean carrot grater. Peel the zucchini, remove the soft part with seeds and grate as well. Cut the onion into thin half rings. Combine carrots, zucchini and onion in a large bowl.
2. Prepare the marinade. To do this, mix salt, sugar, spices and vinegar in a separate bowl. Then add vegetable oil and marinade to the bowl with vegetables, mix thoroughly, cover the bowl with a lid or cling film and place in the refrigerator for at least 2 hours.
3. During this time, sterilize jars and lids using any available method. When the aroma of Korean-style zucchini spreads throughout the house, place the salad in sterile jars, lay a cotton napkin on the bottom of a wide pan, place the jars in it, pour water over their hangers, cover with lids and put on fire.
4. Sterilize half-liter jars for 15-20 minutes from the moment the water boils, and 25-30 minutes for liter jars. At the end of the operation, roll up the jars, put them on the lids, wrap them in a blanket and, after completely cooling, store them in a cellar or pantry.
5. To prepare this salad, you can use a ready-made mixture for Korean carrots and keep in mind that it already contains salt and sugar. But it’s better to mix the ingredients yourself, as this allows you to experiment with the composition of spices.

Spicy zucchini with garlic and carrots

Spicy zucchini

This snack is very easy to make and at the same time gives an amazing taste effect. Fragrant, crispy zucchini will certainly not leave anyone indifferent.

Ingredients:

• zucchini per 1 kg;
• medium-sized carrots (2-3 pieces);
• garlic (10-12 large cloves);
• salt (1 tbsp);
• sugar (2 tablespoons with a large slide);
• vegetable oil (0.5 tbsp);
• vinegar 9% (2 tbsp);
• water (270 ml).

1. Wash the zucchini, peel, remove the core and seeds, cut into large cubes 1.5-2 centimeters in size.
2. Pour water into the pan where the preserves will be cooked, add salt, sugar, vegetable oil and vinegar. Place the pan on the fire, bring the marinade to a boil, then place the zucchini in it. Stir and after boiling again, cover the pan with a lid, reduce heat to low and simmer for 10 minutes.
3. During this time, wash and peel the carrots, cut them into strips or grate them on a coarse grater, and pass the garlic through a garlic press.
4. Place the garlic and carrots in the pan, cook for another 5 minutes, then place the snack in sterilized jars.
5. Place the jars with the snack in a wide saucepan on a cotton napkin, cover with sterile lids, pour water up to the hangers of the jars, bring the water to a boil, and sterilize for 10 minutes.
6. Take out the jars, roll them up, turn them upside down and wrap them until they cool completely. The snack, which can be stored in any dark place, is ready.

Squash caviar just like in the store

Squash Cavier

Not a single decent list of zucchini-based recipes can be imagined without a recipe for zucchini caviar. There are quite a lot of them, they differ both in the composition of the components and in the manufacturing technology. Here is a recipe that closely resembles the taste of store-bought squash caviar.

Ingredients:

• zucchini (1 kg);
• carrots (150 g);
• onions (200 g);
• garlic (2 cloves);
• tomato paste (2 tbsp);
• refined vegetable oil (for frying);
• bay leaf (1 pc.);
• salt (to taste);
• pepper (to taste);
• dried herbs (dill, parsley, basil, oregano to taste).

1. Peel the zucchini, cut into small cubes, fry in hot oil until golden brown. To prevent the zucchini from burning, you need to stir it constantly.
2. After the zucchini is fried, they must be placed in a cauldron. Then separately fry finely chopped onion and grated carrots and add them to the cauldron.
3. Put tomato paste, garlic, salt, spices there, pour in about 150 grams. boiled water and start simmering over low heat, remembering to stir constantly.
4. Simmer for at least an hour and watch the liquid. If it boils away, then it is necessary to add water but so that the caviar is not too liquid
5. Then beat the caviar in a food processor, leave some for eating in freshly prepared form, and place the intended amount for preparations for the winter back in the cauldron. Boil over low heat for another 20-25 minutes, place in sterile jars, which, together with the contents, must be sterilized for an hour. Then roll up the jars.
6. This technology allows squash caviar to be stored without adding vinegar, which significantly improves its taste.

Facebook

Twitter

In contact with

Classmates

Google+