Roasted zucchini for the winter preparations recipes are the best. Squash caviar just like in the store
The section contains recipes and tips on how to deliciously prepare zucchini for the winter, you will lick your fingers, how delicious the recipes are! Magic property zucchini absorb the aromas of seasonings, sauces and marinades, enhancing and enriching their taste, making it possible to create an endless variety of recipes. We tried to collect the most successful and popular recipes recent seasons. First of all, I would recommend trying lecho with zucchini and Korean zucchini. It's hard to say which recipe tastes better. Both are good, but each in their own way. Then pay attention to zucchini adjika. And be sure to make at least a couple of jars zucchini pineapples. Pickled zucchini will “sound” in a new way if you add... ketchup to the marinade. If you are interested classic recipe zucchini for the winter, then especially for you is a recipe for spicy mother-in-law tongue with zucchini, which combines bright taste with a delicate vegetable texture.
Marinated zucchini for the winter
A recipe for making pickled zucchini - the simplest winter preparation - for beginners, with step by step photos.
Zucchini for the winter in circles
If you have harvested zucchini and made all imaginable salads out of them, but there are still zucchini left, then close several jars of these very easy-to-prepare pickled zucchini in Bulgarian style. They differ from ordinary ones in that the marinade is sweeter, plus a pronounced garlic note.
Zucchini in tomatoes for the winter
A simple recipe for preparing zucchini for the winter. A very tasty tomato sauce based on apple cider vinegar with the addition of tomato juice, which significantly reduces the cost of preparation.
Squash caviar for the winter, the recipe is simple and tasty
Among winter preparations squash caviar is a well-deserved favorite. But not everyone can do it correctly. We offer a recipe that always works for everyone. Very simple! The caviar is amazingly tasty.
Squash caviar according to GOST
Authentic recipe squash caviar from Soviet times. The recipe is given with an accuracy of 10 grams, the taste of the caviar is absolutely the same as that of the one that stood on grocery store shelves in the 70-80s of the last century.
Squash caviar with mayonnaise and tomato paste
This preparation for the winter is usually made in large batches, because it is eaten very quickly. The taste of this squash caviar is indistinguishable from store-bought caviar.
Yurcha from zucchini for the winter
New recipe zucchini preparations for the winter - salad with sweet peppers, tomatoes, herbs and garlic in a fragrant dressing. Delicious. The recipe will come to the rescue of those who were unable to cope with the abundance of zucchini harvest using traditional methods and are looking for new products.
Fried zucchini with garlic and herbs for the winter
Fried zucchini - common summer dish, but in winter you can’t pamper your family with these - of course there are zucchini in stores, but the prices are such that it’s cheaper to buy pineapples. So if you fry zucchini for future use, sprinkle it with garlic and herbs, then in winter such a jar will be considered a delicacy. Cooking zucchini is very simple, and they store well.
Zucchini in mustard filling
If you have already pickled a ton of zucchini, and the harvest continues to delight you with its abundance, try this unusual method of preparing zucchini for the winter. The combination of mustard and garlic creates a very interesting taste effect.
Zucchini with rice for the winter
A very tasty winter zucchini salad with rice, sweet peppers, tomatoes, carrots, and onions. No vinegar is added. No sterilization required.
Zucchini jam with lemon and orange
I definitely recommend trying this zucchini preparation for everyone who is not deterred by the prospect of cooking jam in several stages. At the end you will get amazing zucchini jam - elastic, candied fruit-like pieces with a bright citrus taste, which float in an amber fragrant syrup.
Zucchini like milk mushrooms
Another interesting recipe for lovers of culinary tricks. This time, with a slight movement of the hand, the zucchini turns into milk mushrooms. The effect is achieved thanks to the precise selection of spices for the marinade. The recipe is very simple, does not require special effort, so you can immediately make a decent batch of these zucchini for the winter, because they are so tasty that better snacks and can't come up with it.
Georgian zucchini for the winter
Spicy, fresh, juicy zucchini in Georgian style they look impressive on the festive table due to the fact that the workpiece is laid out in layers. Lots of hot peppers fresh tomatoes, aromatic cilantro and garlic, sweet and sour brine.
Zucchini appetizer for the winter
Zucchini can be used to make an excellent and very easy to prepare winter snack. Recipe without sterilization. Cheap products, interesting set of spices, very delicious marinade.
Adjika from zucchini
The desire to prepare as many zucchini as possible for the winter sometimes reaches the point of absurdity. Adjika from zucchini sounds like a title for a humorous story. But when you try it, you won't be laughing. You will see that this is one of the most delicious preparations for the winter. Recipe without sterilization.
Salad "Uncle Bens" from zucchini for the winter
Zucchini salad for the winter with the addition of various fresh summer vegetables in spicy sweet and sour suos.
Zucchini with chili ketchup for the winter
New reading classic way preparing zucchini for the winter - in marinade. The addition of ready-made ketchup Chile. Recipe with sterilization.
Zucchini season is now in full swing. This year's harvest is good, so you can make a variety of seams for the winter. Don't limit yourself to just canned zucchini. After all, zucchini can be covered for the winter in other ways: making lecho, an appetizer of fried zucchini, Korean salad, zucchini with mushrooms and even zucchini jam.
Today I will write 8 step by step recipes preparing various preserves with zucchini. In most cases, these preparations require sterilization. Then the jars just need to be washed with soda, and there is no need to sterilize them separately, they are sterilized along with the contents. If the recipe does not require sterilizing zucchini in jars, then the jars must be sterilized separately in advance. The lids need to be boiled in both cases.
Important! Only coarse rock salt is suitable for preservation. You cannot use iodized or fine ones.
It is a popular snack because it has a good, balanced flavor. The snack got its name for its spiciness; it contains spicy fresh pepper and garlic.
Ingredients (per 1.5 l):
- zucchini - 1 kg
- tomatoes - 1 kg
- bell pepper - 2 pcs.
- hot pepper chili - 1 pc.
- garlic - 4 cloves
- sugar - 100 gr.
- salt - 1 tbsp. no slide
- vinegar 9% - 70 ml
- vegetable oil refined – 70 ml
Zucchini for the winter - preparing “Mother-in-law’s tongue”:
1. All vegetables need to be washed, seeds removed from peppers, and garlic peeled. To prepare the sauce, you need to grind tomatoes, sweet and bitter peppers, and garlic through a meat grinder or in a blender. Pour the resulting liquid mixture into the pan in which the appetizer will be cooked.
2.Add to vegetable sauce odorless vegetable oil, sugar and salt, stir. Place the sauce on the fire, bring it to a boil and reduce the heat. Cook on low heat for 10 minutes.
3.While the sauce is cooking, chop the zucchini. They are cut into long strips. After 10 minutes of cooking the tomatoes and peppers, add chopped zucchini, stir and cook for another 30 minutes, stirring occasionally.
If the zucchini is old, they need to be peeled and seeds removed. In this case, it is necessary to weigh it in its purified form.
4. While the snack is cooking, you need to wash and sterilize the jars and lids. At the end of preparing “Mother-in-law’s tongue,” pour vinegar into the pan, let the mixture boil and immediately put it into jars. Pour the sauce all the way to the top of the jar. Immediately roll up the lids of the preserves.
5. Turn the workpiece over, wrap it in a blanket and leave until it cools completely. At this point, delicious spicy-sweet zucchini is ready for the winter, enjoy.
Crispy zucchini for the winter in marinade
This is a simple pickled zucchini recipe. For aroma you will need various herbs, garlic, bay leaves. These zucchini cook quickly; you don't need to leave them to let out their juices. Raw zucchini placed in a jar, filled with marinade and sterilized. That's it. The cutting method can be any: into circles, long bars, or sectors. In general, cut as convenient.
Ingredients (per 1 liter jar):
- young zucchini - 2.5 kg
- dill umbrellas - 1 pc.
- parsley - 3 sprigs
- horseradish leaves - 1 pc.
- black currant leaves - 1-2 pcs.
- bay leaf— 1 pc.
- garlic - 1 clove
- allspice peas - 3-4 pcs.
For the marinade (4 liters):
- water - 2 liters
- vinegar 9% – 140 ml
- sugar - 125 gr.
- salt - 100 gr.
Zucchini for the winter in sweet and sour marinade:
1. Wash the zucchini and trim the edges. If you want the zucchini to be cut into long strips, then trim the zucchini so that it is the length of a quart jar (to the hanger). Choose zucchini that is young and tender, with thin skin and unripe seeds.
2.Cut each zucchini into 8 pieces. That is, first in half, then cut each half in half and each piece in half again. All greens must be washed well. Wash the jars with soda. Do not use dishwashing detergent; it is difficult to wash off and leaves a chemical film on the dishes. There is no need to sterilize jars separately.
3. At the bottom of each jar, place a bay leaf, 3-4 allspice peas, 1 clove of garlic, cut into slices, dill umbrellas and parsley sprigs, horseradish and currant leaves. Place zucchini sticks in jars. Do not place too tightly so that the zucchini is well soaked in the marinade.
4. Prepare the marinade. Pour water into a saucepan, add salt, sugar, and bring to a boil. After the water boils, pour in the vinegar and immediately pour the boiling marinade into the jars to the top.
To prevent jars from bursting, fill the jars halfway first, and then top up to the very top.
5.Place the zucchini to sterilize. Place a cloth on the bottom of the pan, place the jars and fill them with hot (but not boiling) water up to their hangers. Cover (but do not roll up) the jars with sterilized lids to prevent water from the pan from getting into the zucchini. After the water boils, keep the zucchini in it for another 10 minutes. Then you need to roll up the lids and turn the jars over.
6.Now the marinated zucchini is ready, very crispy and aromatic. In winter, such a snack will greatly please.
Zucchini for the winter, like milk mushrooms
If you marinate the zucchini using the method described below, they will taste like pickled milk mushrooms. This recipe requires fresh herbs dill and parsley. There is no need to make a separate marinade with water; the zucchini is closed in own juice.
You need to take zucchini durum varieties. Do not take yellow and soft zucchini, they will not hold their shape and will not turn out crispy. It is better to take young vegetables. If you only have overripe ones, you will need to peel them and cut out the seeds.
Ingredients (for 1.8 l):
- zucchini - 1.5 kg (net weight)
- dill and parsley - a large bunch
- salt - 1 tbsp.
- sugar - 2 tbsp.
- garlic - 1 medium head
- dill umbrellas - 1-2 pcs. for each jar
- cloves - 2 pcs. for 0.5 l jar
- allspice peas - 3-4 pcs. for 0.5 l jar
- black ground pepper- 1 tsp.
- odorless vegetable oil - 150 ml
- apple cider vinegar 6% – 150 ml
How to cook zucchini for the winter, like milk mushrooms:
1. Rinse the zucchini well, trim off both edges and cut into sectors (into quarter circles). Wash the greens very well, chop finely and add to the zucchini.
2. Squeeze the garlic through a press or grate it on a fine grater and also add it to the zucchini.
Do not use more than the specified amount of garlic because it will soften the zucchini.
3.Pour sugar, salt, ground black pepper (add pepper to taste) into a bowl with the vegetables, add apple cider vinegar and vegetable oil. Mix everything well until smooth. Leave the zucchini to marinate for 3-6 hours. The main thing is that the zucchini releases enough juice. The marinating time will depend on the type of zucchini. Stir occasionally, then the juice will come out better.
4. Wash the jars soda solution, and boil the lids. Place 2 cloves, 3 allspice peas and 1-2 dill umbrellas at the bottom of the jar. Fill the jars with zucchini up to the top. Pour the juice remaining in the bowl into jars as well. Cover the jars with lids, but do not screw them on.
5.Remaining squash mushrooms sterilize and roll up. Need to be sterilized in the usual way: Place a towel on the bottom of the pan, place the jars and fill them with warm water, without adding 2 cm to the lid. Bring the water in the pan to a boil and keep the jars in boiling water for 10 minutes (0.5 l). Sterilize liter jars for 15 minutes, 1.5 liter jars for 20 minutes.
During sterilization, the zucchini will still release juice, so there will be more of it. Don't worry if the juice doesn't cover the zucchini at the jarring stage.
6.Remove the zucchini from the boiling water and seal the jars with lids. Turn over and let the preserves cool. The result is very aromatic and piquant pickled zucchini in its own juice, similar to milk mushrooms. Cloves are a must in this recipe; they give the desired aroma.
Zucchini jam with pineapple flavor
In the previous recipe, the zucchini turned out to taste like mushrooms, in this recipe they turn into pineapples! And this is possible because when cooked in sweet syrup, the zucchini is imbued with a new taste. This jam can be eaten with tea, the syrup can be used to soak cake layers, and this jam can also be used in baking. And no one will guess that this is not a pineapple, but a banal zucchini.
The jam, like most jams, is made in three stages. This is done so that the zucchini has time to soak in the pineapple syrup and does not fall apart during long cooking.
Ingredients (per 1.5 l):
- zucchini - 1200-1300 gr.
- sugar - 400 gr.
- pineapple juice – 400 ml
- lemon - 1 pc.
How to make zucchini jam:
1. Zucchini is not used completely for jam, but only the dense part. First, wash them and peel the skin. Next, cut in half and remove the seeds with a spoon. It would be strange if there was a zucchini seed or peel in a pineapple, wouldn’t it? Weigh the zucchini after peeling. This amount of ingredients requires 1.2 kg of already peeled vegetables.
2.Cut the zucchini into cubes of about 1 cm and pour into the pan in which you will cook the jam. Mix zucchini with sugar. The lemon needs to be washed very well, preferably with a brush, to remove all chemicals from the peel. Cut the lemon into half circles (along with the peel) and add to the zucchini. Pour pineapple juice into the total mass, stir and you can put the jam on the fire to cook.
3. Bring the jam to a boil over high heat, then reduce the heat and cook for exactly 5 minutes. Don't forget to stir the mixture so that nothing burns. Remove the pan from the stove and remove the lemon so that there is no bitterness in the jam. Let the zucchini cool completely.
If you wish, you can not use a whole lemon, but squeeze the juice out of it. Just be careful not to let the seeds get into the jam.
4. Set the jam to boil a second time. Bring to a boil again and cook for 5 minutes. After this cooking, the zucchini becomes yellowish in color, they are saturated pineapple juice. After the second cooking, leave the jam again until it cools completely at room temperature.
Before the third cooking, sterilize the jars and lids.
5. It remains to cook the jam for the third (last) time. But now, after the syrup boils, cook the zucchini for 10 minutes and immediately place it hot in sterilized jars and roll it up. Turn the jam over and wrap it “under a fur coat”, let it cool completely. Believe me, this zucchini jam will be a pleasant discovery for you.
Marinated zucchini for the winter “Colorful” with honey
This is not regular recipe. There will be several colors in the jar at once different vegetables. In addition, the zucchini is laid out in the form of rolls, which looks great. This appetizer can be safely served on festive table, all guests will be delighted. Instead of sugar, honey is added to the marinade, which gives the zucchini a piquant taste.
Ingredients (per 1 liter jar):
- zucchini and zucchini
- carrot
- bell pepper yellow and red
- parsley - 4 sprigs
- mustard seeds - 1 tsp.
- garlic - 2 cloves
- allspice peas - 4 pcs.
- black peppercorns - 4 pcs.
- vinegar 9% - 50 ml
Take as many vegetables as will fit in the jar.
For the marinade:
- water - 1 l
- salt - 1.5 tbsp.
- honey - 2 tbsp.
Cooking method:
1. Peel the carrots. Cut some of the carrots into circles (you can use a curly knife), cut some into thin and long strips (you can use a grater to Korean carrots). Remove the seeds from the bell pepper and cut it into strips. Peel the garlic.
2. Zucchini and zucchini are cut in two ways. Cut some of the vegetables into circles, 1-1.5 cm thick. Cut the second part into thin slices. The best way to do this is to use a vegetable peeler.
3. Wash the jars well with baking soda, rinse thoroughly with warm running water. To the bottom liter jar add 4 peas of black and allspice, a teaspoon of mustard seeds, 4 sprigs of parsley, 2 cloves of garlic, a couple of pinches of julienned carrots. Place a few slices of zucchini on top of it all. If the circles are large, you can cut them in half. Place carrot circles between the zucchini.
4.Next you need to take a zucchini slice, put a piece of pepper in it and roll it up. Place these rolls in several layers in a jar. Place zucchini slices and carrots in slices and strips on top again. The topmost layer is carrot sticks. Fill all prepared jars in this way.
5. Cook the marinade. For 1 liter of water, add one and a half tablespoons of salt and two tablespoons of honey. Stir, bring to a boil and simmer for a couple of minutes.
6. Pour the hot marinade over the vegetables in the jars. Do not pour the marinade all the way to the top, because you will need to add vinegar at the end. Cover the jars with sterilized lids.
7.Now it's time for sterilization. Everything is as always: a saucepan, a towel on the bottom, hot (but not boiling water) water up to the hangers, the jars are covered with lids. After the water boils, sterilize the jars for 10 minutes.
8.Remove the jars from the boiling water, pour 2 tbsp into each liter jar. table vinegar and roll up the boiled lids. This preservation looks very beautiful and is very tasty to eat.
Korean salad with zucchini, cucumbers and carrots
Korean salads will appeal to lovers of spicy and spicy taste. Although the spiciness can be adjusted to taste. The ingredients include Korean carrot seasoning. The main spices in it are coriander and pepper. There are some hot and some mild seasonings, choose which one you want. Make sure that the complex seasoning does not contain a flavor enhancer - monosodium glutamate. The vegetables in this salad remain crispy.
Ingredients for 2 liters (weight of vegetables in peeled form):
- zucchini - 500 gr.
- cucumbers - 500 gr.
- carrots - 500 gr.
- sweet pepper - 2 pcs. (multi-colored peppers will look beautiful)
- onions- 200 gr.
- parsley - 1 bunch
- sugar - 100 gr.
- vegetable oil - 100 ml
- vinegar 9% - 100 ml
- salt - 30 gr.
- ground black pepper - 0.5 tsp.
- Korean carrot seasoning - 1 tbsp.
Winter squash in Korean - preparation:
1. Wash the zucchini and cut in half. Use a spoon to remove the seeds; for this salad you only need the dense part of the zucchini. Cut the zucchini into thin strips. If you have it on the farm, use a special grater. Cucumbers need to be cut into cubes.
2. Grate the carrots using a Korean carrot grater or cut into thin, long strips. Cut the pepper into long strips. Onion - in half rings. Finely chop the parsley. Place all the vegetables in a large container where the salad will marinate.
3.In a separate bowl you need to make the marinade. Mix sugar, salt, seasoning, black pepper, vinegar and vegetable oil. Mix everything well so that the sugar and salt are at least partially dissolved. Pour this marinade over the salad and mix very well with your hands. It will be difficult to stir everything with a spoon.
4. Leave the zucchini and vegetables to marinate for 3 hours. During this time, wash the jars and sterilize the lids.
5.When the salad stands, it will release juice. Start putting it in the jars, compacting it. Pour the juices over the vegetables and cover with lids.
6. Sterilize the salad by placing the jars in a wide saucepan. There should be fabric at the bottom to prevent the glass from bursting when heated. Fill the jars with water to the level of the hangers. Bring this water to a boil and sterilize the salad for 10 minutes. Then immediately seal the jars tightly with lids and turn them over to check for leaks. This salad needs to be wrapped in warm towel or blanket and let cool.
7. In winter, open a jar of this vegetable salad in Korean and remember the warm summer days.
Appetizer of fried zucchini in tomato sauce
If you love fried zucchini, then close them for the winter. This snack will be well stored even in an apartment. The sauce for the zucchini will be tomato.
Ingredients (for 2 l):
- zucchini - 1 kg
- onions - 250 gr.
- garlic - 3-6 cloves
- For the sauce:
- dill - 30 gr.
- tomato juice— 900 ml
- vegetable oil - 125 ml
- vinegar 9% - 100 ml
- sugar - 3 tbsp.
- salt - 2 tbsp.
- bay leaf - 3 pcs.
- allspice peas - 3 pcs.
Fried zucchini for the winter - how to cook:
1. Zucchini needs to be washed, the tails trimmed and the skin removed. Only then weigh the zucchini. Place the chopped vegetables in a large bowl, sprinkle with salt, stir and leave for 10 minutes.
2.The onion should be cut into half rings and fried in vegetable oil until golden brown.
4.Place the fried zucchini, onion and squeeze the garlic into a bowl. Mix well.
5.Prepare the sauce. Pour tomato juice, vinegar and vegetable oil into the pan. Add sugar, allspice and salt. Finely chop the dill and add to the sauce. Place the dressing on the fire and bring it to a boil. Throw in the bay leaf and cook for 3 minutes, stirring until the sugar and salt dissolve.
6. The jars need to be washed with soda. Place zucchini with onions and garlic in clean jars. Fill the jars halfway. Pour the sauce over the zucchini and cover with sterile lids.
If desired, fill the jars to the top with zucchini. Then take twice as much zucchini as required.
7. Sterilize the preserved food within 30 minutes after the water boils. When sterilizing, turn the heat to low and cover the pan with a lid. Be sure to place a cloth napkin on the bottom of the pan. Pour enough water so that it does not fall into the jars when boiling.
8.Immediately after sterilization, roll up the lids, turn the jars over and cover them with a towel. Let cool and store in a permanent storage location.
Zucchini and sweet pepper lecho
Lecho is a product made from bell pepper. The same salad is made with pepper, but main ingredient- zucchini. Try making this preparation for the winter. This is a delicious salad with soft stewed vegetables.
There is no need to sterilize salad in jars, as it will cook. Therefore, jars and lids should be sterilized in advance.
Ingredients:
- zucchini - 3 kg
- bell pepper - 700 gr.
- garlic - 80 gr.
- sugar - 200 gr.
- tomato juice - 1 l
- salt - 2 tbsp.
- vinegar 70% - 1 tbsp. (or 7 tbsp. 9%)
- sunflower oil - 300 ml
- ground red pepper - to taste
Winter squash with pepper - preparation:
1. Wash the zucchini and cut into cubes. Cut the pepper into strips, chop the garlic with a knife. Place the vegetables in a large saucepan and pour in tomato juice, preferably freshly squeezed.
2. Put the vegetables on the fire to stew. First make the heat high and wait until the mixture boils. Be sure to stir the lecho so that it does not burn. After boiling, reduce heat and simmer for 30 minutes.
3.After half an hour of stewing, add sugar, salt, garlic, hot pepper and vegetable oil to the vegetables. Boil for another 10 minutes. At the end, add acetic acid - 1 tbsp. and can be rolled into sterilized jars.
4. Turn the jars over and check if the lid is leaking. Leave until completely cool. The lecho turns out tasty, with a pleasant tomato taste. Try cooking!
Here are 8 recipes for how to preserve zucchini for the winter. Choose one or several and make preparations that will delight you in winter. Read also other recipes on the website in the section, there are a lot of delicious things there. If you have any questions, ask them in the comments and share your experience. See you in the next article!
Winter zucchini prepared according to these recipes always turns out delicious. Choose one thing, or better yet, prepare everything: squash caviar, salted, pickled and canned, Bulgarian and Ukrainian...
Zucchini for the winter - recipes for the most popular preparations
Before preparing the preparations, wash them thoroughly, then cut off the stalks and remnants of the ovary, and peel them.
Young zucchini with tender skin may not be cleaned.
Among the spices used to prepare zucchini preparations are cinnamon, cloves, allspice, hot pepper (red or black), bay leaf, dill, horseradish root, celery or parsley leaf, capsicum, red hot pepper, garlic, tarragon.
Canned zucchini for the winter
For one liter jar you need:
- fresh zucchini – 700 g,
- horseradish leaf – 6 g,
- dill – 15 g,
- garlic – 2–3 cloves,
- parsley – 6 g,
- bay leaf – 3–4 pcs.,
- capsicum – 1⁄4 pcs.,
- black hot pepper – 5–6 peas,
- salt – 1 tbsp
- 6% solution acetic acid – 70–80, 0
Preparation:
- Wash the zucchini thoroughly and cut into slices 2–2.5 cm thick.
- Washed parsley, celery, dill, horseradish into pieces 3–4 cm long.
- Garlic is peeled large slices cut
- The capsicums are washed and cut in half lengthwise.
- Place half of the jar at the bottom of a clean and dry jar. required quantity herbs and spices, and then chopped zucchini.
- The remaining herbs and spices are placed on top.
- Filled jars are filled with hot marinade (temperature not lower than 70 °C).
- For a 1 liter jar, the marinade is prepared as follows. IN enamel pan pour 300 ml of water, add 1 tbsp of salt, heat until the salt is completely dissolved, boil for 5 minutes, filter through 3-4 layers of gauze, put on fire, heat to a boil and pour in 80 g of 6% acetic acid solution.
- The jars filled with marinade are covered with boiled varnished lids and placed in a pan with water heated to 65–70 °C for sterilization. Sterilization time at 100 °C for jars with a capacity of 0.5 l is 8–10 min., 1 l is 10–12 min.
- After processing, the jars are hermetically sealed, turned upside down and cooled.
Marinated zucchini for the winter
Ingredients:
- 7 kg zucchini,
- 1 liter of vegetable oil,
- 300 ml 6% vinegar,
- 6 heads of garlic,
- 5 tablespoons of salt,
- parsley and dill.
Preparation:
- Fresh young zucchini is cut into pieces 2–2.5 cm thick.
- The greens are washed and cut into pieces 2–3 cm long.
- Garlic is cut into 3-4 parts. The capsicums are washed and cut in half along the pod. The horseradish root is peeled and cut into pieces 1.5–2 cm in size.
- Zucchini is mixed with oil, spices, herbs, vinegar and placed in prepared jars, covered with boiled lids and sterilized for 40 minutes in boiling water.
Marinated zucchini pieces
Ingredients for 6 liter jars:
- zucchini as needed
- 2 liters of water,
- 200 g sugar,
- 100 g salt,
- 100 g table vinegar.
- Spices: parsley, bay leaf, garlic, hot pepper.
Preparation:
- Salt and sugar are dissolved in water. When it boils, add vinegar.
- Spices are placed in prepared jars, pieces of zucchini are placed tightly, poured with marinade and sterilized for 10 minutes.
- They roll it up, turn it upside down and wrap it warmly.
How to pickle zucchini for the winter without sterilization?
For one 3 liter jar:
- fresh young zucchini no more than 15 cm long – 2 kg,
- dill – 90 g,
- celery greens – 30 g,
- horseradish leaves – 15 g,
- bitter red pepper – 1–2 pcs.,
- garlic – 3–5 cloves.
Preparation:
- Wash the zucchini and cut off the stalks.
- Some of the spices are placed at the bottom of the dry and clean bottles, then the zucchini is placed tightly up to half the jar, the second part of the spices is placed, the zucchini is again and the remaining spices are placed on top.
- Filled jars are filled with brine (3.5 tablespoons of salt per 1 liter of water).
- The zucchini prepared in this way is kept for 8–10 days, and then brine is added so that it reaches the top of the neck and stored in cool place without hermetic sealing.
Salted zucchini with quince and cherry leaves
Products:
- 1 kg. zucchini,
- 1 quince leaf,
- 1 cherry leaf,
- 1/2 horseradish root,
- celery greens.
For the brine:
- 1 l. water,
- 50 g salt.
Preparation:
- Select fresh young zucchini, wash and place in a jar or barrel. Arrange with cherry and quince leaves, washed and cut into pieces horseradish root, and washed celery greens. Place a layer of gauze on top, a wooden grid and a weight on it.
- Prepare the brine: bring water to a boil, dissolve salt in it and cool. Fill ready-made brine zucchini, leave in a warm room for 1 week.
- Periodically drain the brine and refill.
Salted zucchini with cloves and horseradish leaves
Products:
- 1 kg. zucchini,
- 2 cherry leaves,
- 30 g horseradish leaves,
- 30 g parsley,
- 2–3 peas of allspice,
- 4–5 clove buds,
- 25 g salt.
Preparation:
- Select young zucchini with tender skin and underdeveloped seeds, remove the stalks, wash, prick with a fork and place in a container intended for pickling. Wash parsley and horseradish leaves, chop, add to zucchini, put cherry leaves and allspice.
- Prepare the brine: add salt and clove buds to water (500 ml), bring to a boil, remove from heat, cool, strain.
- Pour the prepared brine over the zucchini, cover with a lid and leave in a warm place for 20 days.
Winter zucchini with garlic in Ukrainian
Products:
- 1 kg. young zucchini,
- 100 ml. vegetable oil,
- 20 g garlic,
- 15 g each of dill and parsley,
- salt to taste,
- 60 ml. table vinegar.
Preparation:
- Wash the zucchini, remove the stalks, cut into slices 2–2.5 cm thick. Fry the slices in vegetable oil until golden brown.
- Peel the garlic, wash and chop. Wash the greens, chop finely and place on the bottom of the jars. Then add salt, pour in vegetable oil and vinegar, and add the zucchini.
- Sterilize in boiling water: half-liter jars - 25 minutes, liter jars - 45 minutes.
Squash caviar for the winter
To get 1 liter jar of caviar you need to take:
- 2 kg fresh zucchini,
- 100.0 vegetable oil,
- 130 g onions,
- 3–4 cloves of garlic,
- salt,
- dill and parsley - to taste
- 60 g table vinegar 5% concentration.
Preparation:
- Cut the zucchini into slices 1.5 cm thick
- Then they need to be fried in a frying pan in vegetable oil until golden brown.
- Cool the fried ones to 70 °C and pass through a meat grinder.
- Onions are cut into slices and fried in vegetable oil until golden brown.
- The washed greens are chopped.
- Garlic is ground in a mortar with salt.
- Fried onions, herbs, garlic, sugar and salt are added to zucchini minced through a meat grinder. Sugar and salt are added at the rate of 10 and 13 g per 1 kg of chopped zucchini, respectively.
- Mix everything thoroughly and package the mixture into dry, clean jars.
- The filled jars are covered with boiled lids and placed in a pan of water heated to 60 °C for sterilization. Sterilization time at 100 °C for jars with a capacity of 0.5 l – 75 min., 1 l – 90 min.
- After sterilization, the jars are hermetically sealed and cooled.
Canned fried zucchini - video
Spicy zucchini for the winter
Ingredients:
- 2 kg zucchini,
- 1 liter of water,
- 500 ml 9% vinegar,
- 100 g sugar,
- 30 black currant leaves,
- 5 bay leaves,
- 15 carnations,
- 15 black peppercorns,
- salt - 1 tbsp
Cooking method:
- Prepare the marinade: add water to sugar, salt, cloves, pepper and bay leaf, bring to a boil and combine with vinegar.
- Peel the zucchini, remove the seeds, cut the pulp into small pieces and blanch for 5 minutes in boiling water, then immediately cool under running cold water.
- Wash the currant leaves, place them in sterilized half-liter jars, fill them with zucchini, which are poured with boiling marinade.
- Pasteurize the jars for 15 minutes at a temperature of 85° C and roll up the lids.
Korean zucchini for the winter - video recipe
Zucchini, cut into circles, with minced vegetables in tomato sauce
- fresh zucchini - 6.7 kg.,
- carrots - 1.3 kg.,
- white roots (parsnips, celery, parsley) - 140 g.
- onions - 200 g.,
- greens - 30 g.,
- salt - 90 g.,
- sugar - 70 g.,
- fresh tomatoes for making sauce - 2.7 kg.,
- vegetable oil - 520 g.,
- ground black pepper and allspice - 1/4 teaspoon each.
Preparation:
- The brushed zucchini is peeled and cut into circles 15-20 mm thick. and fried in vegetable oil. Carrots, onions, white roots, greens are cleaned, cut and everything except the greens is fried in a calcined sunflower or cottonseed oil. Chopped greens are added to fried vegetables.
- Fried zucchini should be cooled to 30-40 ° C before placing in jars, since they are easily deformed when hot. Prepared products should not be stored for more than 1.5 hours before being placed in jars from the moment they are fried.
- A little tomato sauce is poured into the bottom of the jar (for the cooking method, see “Zucchini stuffed with rice”), then fried zucchini slices are placed (about half the jar), a portion of minced meat (75 g) and newly fried zucchini are placed on them. Pour hot zucchini on top (temperature 80 °C) tomato sauce.
- The filled jars are covered with boiled lids and placed in a container with water heated to 60-70 °C for sterilization. Sterilization time at 100 °C for 0.5 liter jars. - 50 min., 1 l. - 90 min.
- After sterilization, the jars are hermetically sealed, turned upside down and cooled.
Zucchini with mayonnaise for the winter - video
Sliced zucchini with minced meat in tomato sauce
For 10 cans with a capacity of 0.5 l. necessary:
- fresh zucchini - 2 kg.,
- carrots - 2.8 kg.,
- white roots (parsnip, parsley, celery) - 150 g.
- onions - 500 g.,
- greens - 15 g.,
- dining room fine salt- 80,
- vegetable oil - 300 g.,
- sugar - 90 g.,
- tomatoes for sauce - 2.5 kg.,
- ground black pepper and allspice - to taste.
Preparation:
- The brushed zucchini is peeled, cut into pieces (edge length 25-30 mm), and blanched in boiling water for 3-5 minutes. and cool in cold water. Carrots, onions, white roots, greens are cut and everything except the greens is fried in vegetable oil.
- When placing vegetables in 0.5 liter jars. you should adhere to the following ratio: blanched zucchini - 175 g. minced vegetables- 150 g, tomato sauce - 175 g.
- Pour a little hot tomato sauce into dry heated jars (temperature 80-85 ° C), then place the heated mixture of vegetables and fill the filled jars with the remaining tomato sauce. Save the article to your favorites social network so as not to lose:
