Cheap and cheerful - zucchini salads for the winter. Diet zucchini in spicy sweet and sour sauce

Calories: 147
Cooking time: 60 min

As they say, “winter will ask what we did in the summer,” and those who will have full jars of it in their pantry delicious preparations, will be able to answer with a clear conscience that they worked in good faith. Well, those who have an empty pantry will have to constantly help out stores and markets, which, believe me, is not so cheap in winter. One liter jar of pickles can cost a decent amount, which can be compared to several kilograms of vegetables in the summer. And the taste of such a product can be disappointing.
Either it’s your own business, homemade! I suggest preparing a wonderful, incredibly tasty zucchini salad for the winter. The combination of this vegetable with sweet and sour tomato, will satisfy even the most sophisticated gourmet and give a taste of summer. Zucchini in sweet and sour tomato sauce will appeal to every lover of this vegetable.
Ingredients:
- zucchini – 2 kg;
- onion – 0.5 kg;
- freshly squeezed tomato juice – 1.5 l;
- garlic – 25-30 g;
- salt - about 2 tbsp. spoon;
- sugar – 3-4 tbsp. spoons;
- vegetable oil – 0.5 cups;
- vinegar 9% – 50 ml;
- If desired, you can add a little hot pepper.

Recipe with photos step by step:

1. We take all the necessary products.

2. Squeeze the juice from the tomatoes so that the result is 1.5 liters. Place on the fire until it boils.

3. Chop the onion in small pieces. Add to tomato juice.

4. Next, place the chopped zucchini in the pan. If they are small, then you can cut them into circles, a little more, then into halves. And if the zucchini is very large - ¼.

5. Cook this mixture for about twenty minutes until the vegetables become soft. Then add salt.

7. Sugar.

8. Vegetable oil. The flavor of the sauce can be adjusted according to your personal preferences.

9. At the end of the cooking process, add vinegar.

10. Let it boil for a few minutes.

11. Pour into sterilized jars.

12. Roll up the sterilized lids, turn the jars over and wrap them until they cool.

13. We put it in the pantry and wait for the moment of enjoying the extraordinary taste of these zucchini in tomato sauce. By the way, if there are a lot of zucchini ripened this year, don’t forget to close

Sweet and sour zucchini (zucca in agrodolce) - common cold appetizer Italian cuisine(well, or you can think of this dish as a salad). It cooks very quickly, the only problem is that it takes a long time to cool down, but it is generally accepted to eat it cold. So I usually prepare it a day or two before serving.

Zucca in agrodolce is an antipasti, i.e. a dish that is served in a “zero” approach, before pasta, which is considered the first course by Italians. Antipasti are dishes that whet the appetite before the main meal and allow you to pleasantly pass the time while waiting for it. They are, of course, washed down with wine. So, in my opinion, zucca in agrodolce goes better with white table wines than with red ones.

Except sweet and sour marinade, base ingredients you will need two: zucchini and onion. In different regions of Italy people go to them various additives, but the base is this couple. Sweet and sour marinade is made from water and vinegar in equal parts and a small amount of sugar. Compared to Asian dishes, then Italian agrodolce are still more sour than sweet, in them the vinegar clearly outweighs the sugar. Salt - to taste. The oil for frying is, of course, olive oil, but this is absolutely not important, in in this case It doesn't affect the taste at all.

Cut the zucchini into rings. The width is absolutely not important.

We cut the onion into not very thin rings (the thickness is important for them, very thin ones do not hold their shape later).

Fry the onion and zucchini in a small amount of vegetable oil until any stage of readiness you like, except brown. Play around and see what you like, honestly, it’s an interesting effect: from the same ingredients you can get a dish with different tastes and consistency.

While the vegetables are roasting, mix water with vinegar, sugar and a pinch of salt until the sugar is completely dissolved.

Pour the marinade over the fried vegetables and begin to simmer them covered over medium heat (or without a lid over high heat, depending on whether you want firmer or softer zucchini). Minimum time for this stage - 5 minutes, maximum - 15.

We transfer the zucchini to a bowl in which it will be comfortable for them to cool. Add more salt if desired. Sweet and sour zucchini that has cooled to room temperature can be placed in the refrigerator, where they can be stored in a container under a lid for two to three days without harm to themselves (and consumers).

Bon appetit!

And wine, don’t forget the white wine!

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 chili pepper - 1 pc.
garlic - 4 cloves
sugar - 100 gr.
salt - 1 tbsp. no slide
vinegar 9% - 70 ml
refined vegetable oil - 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 and don't need to be left to release their juices. Raw zucchini placed in a jar, filled with marinade and sterilized. That's all. 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 liter 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. Place a bay leaf, 3-4 peas, at the bottom of each jar allspice, 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 getting into the squash from the pan. 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 calls for fresh 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. per 0.5 l jar
allspice peas - 3-4 pcs. per 0.5 l jar
black ground pepper- 1 tsp.
odorless vegetable oil - 150 ml
Apple 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.

Don't take any more garlic specified quantity, 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 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 spicy 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 on to cook 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 with 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

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 placed on a 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 should be wrapped in a warm towel or blanket and allowed to cool.

7. In winter, open a jar of this Korean-style vegetable salad 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 cleaned. 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 needs to be cut into half rings and fried on 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. IN clean jars add zucchini with onion and garlic. 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 from bell pepper. The same salad is made with pepper, but the main ingredient is 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 vegetables in a large saucepan and pour tomato juice, better freshly squeezed.

2. Put the vegetables on the fire to stew. First, make the heat high and wait for the mass to boil. Be sure to stir the lecho so that it does not burn. Once 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!

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Good afternoon Today I will write a long article in which you will find 9 recipes for preparing zucchini for the winter. Zucchini - delicious vegetable, from which you can make both savory and sweet dishes. During the season, this vegetable is quite cheap, so you can afford to experiment with different recipes. A little earlier I wrote about how delicious it is to cook zucchini in the oven. I recommend that you read that article at the dedicated link. Zucchini can also be closed in different ways for the winter.

Zucchini is covered, giving them the taste of pickled mushrooms or pineapples, marinated with herbs, make them into salads with other vegetables, and preserve them in tomato sauce. Where zucchini is cooked (for example, in salads), the jars must first be sterilized. The most common method is over steam for 10-15 minutes. You can also put all the jars in a cold oven at once, turn on the heat to 150 degrees and sterilize for 15 minutes. Before sterilization, jars must be washed with soda.

If the zucchini is placed in a jar raw, then this jar does not need to be sterilized in advance, just washed. The jar will be sterilized along with the zucchini in a pan of water. The lids in both of these cases need to be boiled for 5 minutes.

Cannot be used for preservation iodized salt and “Extra” salt. Use only regular rock salt.

This recipe is not the easiest, since you need to cook the sauce that will be poured over the zucchini. But the taste of such preservation is excellent, it’s worth a little tinkering. The proportions given are quite large, so for the first time you can do a little for testing. And if you like it (you should like it), then do the “basin” right away.

Ingredients:

young zucchini - 5 kg
ripe tomatoes - 2 kg
onions - 1 kg
garlic - 1-2 heads
hot pepper - 2-3 pcs. or ready ground red pepper
sugar - 100-150 gr.
salt - 2 tbsp. with a slide
vinegar 9% - 3 tbsp.
vegetable oil for frying

How to preserve zucchini for the winter in tomatoes:

1. Wash the tomatoes and cut them into arbitrary pieces. Place the chopped tomatoes in a blender and puree them. Pour the tomatoes into the pan and bring to a boil. Then reduce the heat and simmer until the volume of the puree is reduced by half.

2. Peel the onion and garlic. Grind the hot pepper or use ready-made ground pepper. Heat vegetable oil in a frying pan. There should be enough of it to cover the bottom of the dish. Chop the onion in large pieces(in half, and then into 4-5 parts). Place the onions in hot oil and fry over high fire stirring constantly until soft. There is no need to fry until brown, wait until it becomes transparent, that will be enough.

4. Grind the prepared onion in a blender until smooth. Add this onion to the cooking tomatoes, stir and continue cooking until thickened.

5. Wash the zucchini, trim the ends and cut into 1.5-2 cm circles, not very thin. There is no need to cut off the skin of young zucchini.

6.Now prepare the dressing for the sauce. To do this, place peeled garlic and 0.5 tsp in a blender bowl. ground red pepper, 100-150 grams of sugar, 2 heaped tablespoons of salt and 3 tablespoons of vinegar. Mix all these ingredients with a blender.

The amount of sugar depends on the acidity of the tomatoes. If the tomatoes are very sour, use more sugar and vice versa.

7. Cover a large baking sheet with parchment and grease it with vegetable oil. Place the zucchini and bake them in the oven at 200 degrees for 20-25 minutes until soft.

When baked in the oven, zucchini will be less fatty than when fried in a frying pan. Moreover, you can save time by baking a large batch at once.

8.Place the baked zucchini in a saucepan.

9.At the end of preparing the sauce, add garlic dressing. Stir and taste.

10. Start putting the snack in clean jars, washed with soda. Keep the sauce on the stove to simmer. Place the zucchini in the pan as well. slow fire so that the vegetables do not cool down. Pour some sauce into the bottom of the jar. Place zucchini slices on top. Next is the sauce again - zucchini. The top of the zucchini should be covered with sauce.

11.Cover the jar with a sterilized lid (but not tightly so that air can escape from the jars) and place in a large saucepan to sterilize. Cover the bottom of the pan with a cloth to prevent the jars from bursting. Fill the jars with boiling water up to the hangers and put them on the fire to sterilize. When the water boils, time it for 20-25 minutes. After this time, remove the jars from the boiling water (it is convenient to use special tweezers) and screw (or roll up) the lids.

12. Turn the jars over, place them on a blanket and cover with something warm on top. Leave the resulting appetizer—winter zucchini—until it cools completely. Then you can store it directly in the apartment. It turns out very tasty tomato sauce goes great with baked zucchini.

Zucchini for the winter, like milk mushrooms.

Such a zucchini unique vegetable what can be given to him the most varied taste. Therefore, they make a preparation from zucchini that tastes similar to milk mushrooms. Of course, don’t expect a 100% taste match, but there is something in it. Moreover, zucchini is several times cheaper than mushrooms. So I recommend this pickled zucchini recipe.

Ingredients (for 2 cans of 0.5 l each):

zucchini - 1 kg
dill - 1 bunch
sugar - 50 gr.
vinegar 9% - 50 gr.
vegetable oil - 50 gr.
salt - 0.5 tbsp.
garlic - 3-4 cloves
ground coriander - 0.5 tsp.

How to pickle zucchini for the winter under milk mushrooms:

1. Wash the zucchini, cut off all excess and cut into medium cubes. Peel the garlic and cut into slices. Wash the dill well, dry and finely chop.

2. Place zucchini, dill, and garlic in a deep bowl. And add all the other ingredients: sugar, salt, black pepper, coriander, vegetable oil and vinegar. Stir and leave to marinate for 5-6 hours. Stir the mixture occasionally to ensure the zucchini marinates evenly. During this time, the vegetables will release juice.

3.Prepare the jars in advance. Wash them with baking soda and rinse with warm water. Turn over and let dry. There is no need to sterilize the jars separately, as they will be sterilized along with the zucchini. The lids need to be sterilized - boil them for 5 minutes.

4. Place the pickled zucchini in jars along with the juice that has been released. Cover with a sterile lid, but do not roll up.

5. Place a napkin in the pan and place the filled jars on it. Fill with warm water that should reach the hangers of the jars. Place the preserved food to sterilize. After the water boils, boil the zucchini for 20 minutes. Then roll up the lids and turn the jars over. Let the workpiece cool completely.

6.This is how easy it is to cook zucchini, like milk mushrooms. It will be delicious for you in winter!

Zucchini for the winter, like pineapples, is a delicious exotic.

This unusual recipe cooking zucchini. They taste just like pineapples. This recipe is becoming increasingly popular among housewives. If you boil zucchini in some sweet syrup, it absorbs the taste of this syrup. Read the recipe for making zucchini with sweet pilaf. There, the zucchini was given a citrus flavor.

So, for pineapple zucchini you will need (for 4 0.5 liter jars):

zucchini - 2 kg (you need mature ones)
pineapple juice - 1 l
sugar - 300 gr.
citric acid - 1 tsp.

Zucchini for the winter, like pineapples, preparation method:

1. For this recipe you need mature zucchini, with dense pulp. If the zucchini is soft, it will fall apart when cooked. Peel the zucchini, cut in half and remove the seeds. Cut the zucchini into cubes or half rings. If desired, zucchini can be cut into rings. To do this, first peel the skin, then cut into circles about 1 cm thick. Using a glass, press the circle in the middle, removing the seeds and forming rings, like a pineapple.

In general, the cutting form can be any.

2.Pour pineapple juice into the pan. Buy the cheapest one for canning. Add sugar and citric acid. If desired, you can add vanilla at the tip of a knife. Bring the syrup to a boil, stirring until the sugar dissolves.

3.Pour chopped zucchini into the boiling juice, wait until it boils again and simmer over low heat for 10 minutes. During this time, wash the jars with soda or laundry soap, rinse them well and dry them.

4.Pour boiled pineapple zucchini into clean jars and cover with sterilized lids. Place the jars in a pan to sterilize. Line the bottom of the pan with something. Pour water into this pan and bring it to a boil. Sterilize from this point on for 10 minutes. Screw the lids on tightly, turn the jars over and leave to cool completely.

Pour enough water so that it does not fall into the jars when boiling.

5. That's all. In autumn and winter, you can eat “pineapples” and also add them to salads, pies and other baked goods.

Zucchini salad with carrots for the winter.

This salad has sweet and sour taste, it is moderately spicy and very aromatic. This appetizer salad will be great addition for lunch or dinner on cold winter days. Try to cook, very good recipe And good proportions products.

Ingredients:

zucchini - 2 kg (preferably young)
carrots - 1 pc. large
garlic - 5 cloves
parsley - 1 large bunch
dill - 1 large bunch
salt - 1.5 tbsp.
sugar - 3 tbsp.
ground black pepper - 0.5 tsp.
vegetable oil - 120 ml
vinegar 9% – 120 ml

How to roll up zucchini for the winter with carrots:

1. Peel the carrots and cut into thin strips. To do this, first cut it into circles, cutting the carrots diagonally. And then cut these elongated circles into strips.

2.Pour 1 tbsp into the pan. vegetable oil and 2 tbsp. water. Heat and add carrots. Lightly simmer this vegetable for about 5 minutes.

3.Cut the zucchini, preferably young, into cubes. There is no need to peel off the skin; it is thin on young vegetables. Pour the zucchini into the pan, add sugar, salt, pepper, pressed garlic and vinegar. Mix the zucchini well with all the additives. Next, pour in the vegetable oil. Finely chop the washed and dried greens and put them in the zucchini, also add stewed carrots. And mix everything again.

4.Cover the pan and leave the salad to marinate for 3 hours. The vegetables will need to be stirred twice during this time.

5. Wash the jars with soda solution, rinse well and let the water dry. Place the infused salad along with the released juice into such jars. During sterilization, the amount of juice will increase, so do not add to the brim. Cover the jars with lids that must be sterilized.

6. All that remains is to sterilize the delicious zucchini salad. As always, line the bottom of a large pan with a cloth, place the jars on it and pour hot (but not boiling water) water into the pan. Put it on fire. After the water boils, sterilize with moderate gurgling for 10 minutes. Immediately after sterilization, roll up the lids, turn the jars upside down and check that the lid fits well.

7. That's all. Delicious salad ready for the winter. When the jars have cooled completely, put them in a storage place (cupboard, cellar, table, etc.).

Canned zucchini for the winter “Mother-in-law’s tongue.”

In this way you can close and. The finished preserve is spicy, which is why it has that name. You can cut the zucchini into circles, or you can cut it into long strips, this will not affect the taste. This preservation is done without sterilizing the zucchini in jars. That is, the jars will need to be sterilized separately (over steam or in the oven), and then poured into them hot snack and roll up.

Ingredients (for 2.5 l):

zucchini - 1.5 kg
carrots - 1 pc. large
garlic - 3-4 cloves
hot pepper - 1 pc.
“Krasnodar” sauce – 0.5 l
vegetable oil - 100 gr.
vinegar 9% - 100 ml
sugar - 100 gr.
salt - 1 tbsp.

Cooking method:

1. Zucchini needs to be washed and cut into slices, about 1 cm thick. Pass the peeled carrots through a meat grinder along with hot pepper.

2.Now you need to cook the sauce. Pour all the tomato sauce, vinegar, vegetable oil into a large saucepan, add sugar and salt. Bring the mixture to a boil, stirring occasionally to prevent it from burning. When the sauce starts to boil, add chopped carrots and hot pepper, stir and cook for 5 minutes.

3.After 5 minutes, add the zucchini to the sauce and squeeze the garlic through a press. Stir, cover and cook for 20 minutes after boiling over low heat. Be sure to keep an eye on the zucchini and stir it. The sauce is quite thick and may burn if left without stirring. When cooked, the zucchini will release juice, so there will be more sauce.

4. After 20 minutes of cooking, without removing the pan with the appetizer from the heat, place the zucchini with sauce in sterilized jars and immediately roll up with sterilized lids. Turn the jars over and leave to cool. It turns out delicious sweet and spicy snack from zucchini. The zucchini themselves will be soft, don't expect any crunch from them, these are not pickled zucchini.

Zucchini is like mushrooms for the winter.

Above I already wrote a recipe for zucchini, like milk mushrooms. There were zucchini in dill. This recipe differs in ingredient composition. These zucchini are similar to pickled mushrooms.

Ingredients (for 2×0.5 l):

zucchini - 1 kg
salt - 20 gr. (1 tbsp)
sugar - 40 gr. (2 tbsp)
apple cider vinegar 9% – 25 ml
odorless vegetable oil - 50 ml
black peppercorns - 10 pcs.
allspice peas - 6 pcs.
cloves - 10 inflorescences
bay leaf - 2 pcs.
garlic - 4 cloves
carrots - 6 slices
dill, parsley - 8 sprigs

How to cook zucchini like mushrooms:

1. Wash the zucchini and trim the skin. Cut the vegetables into medium cubes and place in a bowl. Add sugar, salt and vinegar. For this recipe, you definitely need to use apple cider vinegar. Mix everything well. Now you need to give the zucchini time to marinate for 3 hours. During this time, stir the zucchini 4-5 times. After 3 hours there will already be quite a lot of zucchini juice in the bowl.

2. Wash the jars with soda, rinse them thoroughly, turn them over and let all the water drain. At the bottom of each jar (for 1 kg of zucchini you need two half-liter jars) put several washed sprigs of parsley and dill, 2 cloves of garlic, 5 black peppercorns, 3 carrot slices that can be cut into strips, 1 bay leaf, 3 allspice peas pepper, 5 cloves. Moreover, cloves are a must for this recipe.

3.Now put the zucchini in the jars and pour in the released juice. At this stage, the juice may not completely cover the zucchini, but when sterilized, the zucchini will release more juice, so there will be enough.

4. Place a cloth on the bottom of a wide pan, place the jars and fill them up to their hangers with warm water. Pour a tablespoon of vegetable oil into each half-liter jar and cover the jars with sterilized lids. Place the preserved food on the fire and bring the water in the pan to a boil. Next, sterilize the zucchini for 10 minutes, no more. Otherwise they will become soft and will not crunch.

5.Remove the jars from the boiling water and immediately roll them up. Turn over and wrap with something warm. Let the zucchini cool completely under the fur coat, this will take about a day. Can be stored at room temperature. It turns out very tasty!

Spicy zucchini for the winter with chili ketchup.

Another recipe for spicy lovers. Such zucchini turns out crispy, spicy, sweet and sour. If you want, you can make it with mild ketchup, then there will be more sweetness in the taste.

Ingredients (for 4 l):

small zucchini - 2 kg
water - 5 tbsp.
vinegar 9% - 200 gr.
sugar - 200 gr.
chili ketchup - 350 gr.
salt - 2 tbsp.

How to cook chili zucchini:

1. Wash the zucchini and trim the ends. Wash the jars with baking soda first. Zucchini needs to be cut into strips. That is, first cut the zucchini in half, and then each half into 2 or 3 parts lengthwise. Place the zucchini in jars tightly. Strips that are too long can be cut in half.

2.Now cook the marinade. In a bowl, mix water, ketchup, sugar, salt and vinegar. Place the brine on the stove and bring it to a boil.

3.Prepare a pan in which you will sterilize the zucchini. Cover the bottom with a cloth, pour in water, which needs to be heated until warm so that it boils faster later.

4. Pour the boiling marinade over the zucchini in jars and cover with sterilized lids. Place the jars in a pan to sterilize. After the water boils, sterilize for 15 minutes and roll up the lids. There is no need to wrap this preserve, just let it cool on the table.

Zucchini salad with peppers and tomatoes.

It's very tasty vegetable salad, which can be prepared simply for eating, not just for preservation. You can use any zucchini. Young zucchini are used whole; overripe ones need to be cut off and the seeds removed. You need to weigh the zucchini in its peeled form.

Ingredients (per 1.5 l):

zucchini - 1 kg
tomatoes - 1.5 kg
bell pepper - 4 pcs.
garlic - 5-6 cloves
sugar - 100 gr.
salt - 1 tbsp.
vinegar 9% - 1 tbsp.
vegetable oil - 1 tbsp.

Zucchini for the winter with pepper - how to cook:

1. Wash the zucchini and cut into medium cubes. Chop the tomatoes and peppers in the same way. You can peel the tomatoes and peppers if you like, but this is not necessary.

2. Place the tomatoes in a saucepan and put on fire. Add sugar and salt. Stir and bring to a boil. The tomatoes will begin to release juice. Cook, stirring, tomatoes for 10 minutes. Next, add zucchini and pepper to them, pour in vegetable oil. Let the salad boil and cook for another 25-30 minutes with the lid open, stirring occasionally.

3. 15 minutes before readiness, add garlic squeezed through a press and stir.

4. 1-2 minutes before readiness, pour in the vinegar and cover the salad with a lid so that the vinegar does not evaporate.

5.Prepare sterilized jars and lids in advance. Place the hot boiling salad in jars to the top and roll up or screw the lids tightly if you are using Euro-threaded lids. Turn the pieces upside down, wrap them in a towel and leave until completely cool.

6.You can store the salad anywhere, even in your apartment. Have a delicious winter!

Pickled zucchini for the winter is spicy and sweet.

This recipe is similar to how - with aromatic herbs and other spices. The zucchini turns out crispy and stores well. The jars need to be washed with soda in advance; there is no need to sterilize them.

Ingredients (per 1 liter jar):

zucchini - how much will fit?
bay leaf - 2 pcs.
cloves - 2 pcs.
dill umbrella - 1 pc.
black peppercorns - 5-6 pcs.
garlic - 2 cloves
cherry and currant leaves - 1 pc.
white mustard beans - 0.5 tsp.

For brine in 6 liter jars:

water - 2.5 l
sugar - 250 gr.
salt - 3 tbsp.
vinegar 9% - 400 ml

Cooking method:

1. It is better to take zucchini for pickling with soft seeds, young ones. All greens must be washed well, doused with boiling water, and dried. At the bottom of a clean liter jar, place a cherry and currant leaf, 1 dill umbrella, 1 bay leaf, 1 cut garlic clove, 5-6 black peppercorns.

2. Rinse the zucchini well, trim the edges and cut in any way you like. You can cut into circles, semicircles, cubes or cubes. The cutting method is not important, do what is most convenient. Place the zucchini pieces in a jar. First fill half a jar and add another bay leaf and another chopped clove of garlic. Also add 2 cloves and then fill the jar with zucchini.

Place the zucchini tightly so that there are fewer empty spaces.

3.Pour a little on top of the jar mustard seeds. Use the amount of this spice according to your taste.

4. Prepare the marinade. Pour boiled water into a bowl, hot or warm. Add sugar, salt, vinegar and stir until the crystals dissolve. There is no need to boil or cook the marinade. Pour the marinade over the zucchini and cover with sterilized lids.

5. All that remains is to sterilize the zucchini. To do this, take a large saucepan, put a kitchen towel on the bottom, and place the jars. Fill with warm water up to the hangers and bring this pot to a boil. Next, sterilize for 10 minutes. During this time, the zucchini should change color and become slightly yellowish.

6.Take out the cans and roll them up immediately. Turn it over and check if the lid is leaking. If there is a leak, you need to reroll it. Turn the jars over and cover them with a blanket, let the preservation cool completely. This will take a day, or even two. So the pickled zucchini is ready for the winter. Simple and fast, and most importantly - delicious.

In contact with

Summer fruits are popular at any time of the year, because they not only contain a lot useful elements, but also a piece of warm summer.

For example, gourmet Chinese-style zucchini is a wonderful appetizer with a touch of heat; this dish is simple to prepare, but always turns out tasty and original.

It can contain not only vegetables, but also meat, sauces, herbs - this makes the treat piquant, and most importantly, attractive to tasters.

Chinese zucchini dish: recipe with soy sauce

Ingredients

- 1 PC. + -
- 2 cloves + -
- 1 tbsp. + -
Green peas - 1/2 tbsp. + -
- 1 tbsp. + -

How to cook delicious zucchini in Chinese

Say with 100% certainty that this dish refers to Chinese cuisine- difficult, however characteristics Asian culinary technologies it still has.

The use of soy sauce is one of these features, which allows you to get the specific taste of the dish. In general, the appetizer is prepared simply and does not require extravagant ingredients - everything is simple and affordable.

Wash the zucchini and cut into long thin strips or quarters. It is not advisable to grate the fruit, since it will turn into mush, and with such a product general form and the taste of the dish will be much worse.
Fry the chopped zucchini in vegetable oil. Don’t forget to salt and pepper it, after which you can mix the fruit with finely chopped garlic and soy sauce.
Cook the dish over low heat, stirring it constantly.
Fry the zucchini slices until they acquire a pleasant golden hue.

Add at the end of cooking green pea. When the dish is completely ready, sprinkle it with sesame seeds and chopped herbs.

If the dish does not taste salty enough, you can add a little salt. But don’t be too overzealous, since the soy sauce in which the zucchini is fried is already quite salty. Extra spices and salt this recipe Chinese style zucchini is usually not required.

You can eat zucchini treats in any form: both hot and cold.

Chinese zucchini with meat

Another unusual option cooking “Chinese” zucchini – recipe with pork and spices. This appetizer turns out to be very juicy, tasty, varied, and most importantly, satisfying. It can be presented not only to normal lunch or dinner, but also to festive table. Cooking time zucchini dish- 1 hour.

Ingredients

Pork – 250 g;
Water – 100 ml;
Soy sauce – 2 tbsp;
Zucchini – 1 pc.;
Spices (any) - to taste;
Vegetable oil - for frying;
Onions – 70 g;
Wheat flour – 100 g;
Salt - to taste;
Sesame – 1 tbsp;
Chicken eggs – 1 pc.;
Sesame oil – 1 tbsp.

Cooking Chinese zucchini with pork

Preparing meat and vegetables for frying

Wash the fruit, dry it, cut into thin circles. However, there is no need to cut the mug to the end; you should get something like a squash “accordion”.
Then cut the zucchini into 2 circles together (do not cut the lower end of the circles), i.e. 2 through 2 to make a base, like for sandwiches.
Salt the resulting zucchini preparations to taste, then leave for 7 minutes so that the vegetables release their juice.
Grind the pork and onions in a meat grinder, then pour soy sauce into the minced meat.
We also add spices, sesame seeds to taste, pour in Sesame oil and mix everything thoroughly. If the dish is not salty enough, add more soy sauce (to taste).

Preparing the batter for a Chinese zucchini dish

Mix the egg (chicken) with water, sifted flour, and salt. Mix everything to make it liquid consistency(thinner than pancakes).

Stuffing zucchini with pork

Stuff 2 zucchini rings that have not been cut completely with twisted meat, then roll them in flour, and then in batter. Alternatively, you can use not stuffed rings, but zucchini half bars stuffed with meat, exactly as in the photo below.

Frying zucchini in Chinese style

Fry stuffed zucchini on both sides in hot vegetable oil until golden brown.

Please note that the fire on which the squash fruits will be fried should not be strong, but there should be quite a lot of oil in the pan.

Place the prepared Chinese-style zucchini with meat on paper towels to remove excess fat, then transfer the roast to a plate and serve the appetizer with soy sauce and your favorite herbs.

How to diversify the taste of Chinese zucchini

You can fry “Chinese” zucchini not only in salted soy sauce. You can do this in sweet and sour, spicy, and also spicy sauce. It’s up to you to decide what flavor you’ll add to your snack.

The same applies to additional ingredients. Dilute the classic and meat option Zucchini in Chinese can be:

fresh tomatoes;
bell pepper;
hot chili pepper;
cilantro;
vinegar;
green onions;
can also be used different types meat (pork, beef, chicken, etc.).

As you can see, Chinese-style zucchini, cooked at home, is a very simple treat, but at the same time varied and unusual. Surprising is easier than it seems.

Kit available ingredients, good recipe and a little time - this is the secret of success for any housewife looking for something exotic in everyday cooking. Try new dishes and enjoy their taste, it’s so simple.

Bon appetit!