Chopped canned zucchini. Preserving zucchini for the winter

In our country, it is customary to preserve zucchini for the winter in jars in large volumes and according to a wide variety of recipes. The blank can also be purchased at the supermarket. But there will no longer be a store-bought snack like homemade. Meanwhile, the younger brother of pumpkin - zucchini - is a low-calorie product. 100 g of this vegetable contains only 26 kcal. Therefore, the guardians of the figure, active people, as well as those who, due to health problems, need to adhere to the rules of the diet table, do not cherish the soul in it.

Full bank of benefits: what is in the composition of the workpiece

Heat treatment destroys some of the vitamins and minerals found in plant foods. Therefore, canned vegetables and fruits are not a vital food for health. Fresh ones are much healthier, but canned ones are tastier. Dishes from canned zucchini, waiting in the pantry or cellar, infect the house with the aroma of summer and energize for the whole day. Their secret is in a large number of useful substances that are found in fresh zucchini and are partially preserved in canned vegetables.

• Perfect match. Zucchini dishes go well with any products. They are delicious after any heat treatment and can be served both as an appetizer and as a side dish. This vegetable does not have a dominant taste, therefore it forms a successful tandem with any product offered to it as a plate neighbor.
• Vitamin bomb. Almost all vitamins are present in zucchini. Including - tocopherol, or vitamin E, which is popularly called the "elixir of youth." It slows down the aging process and fights free radicals. Beta-carotene provides quick rehabilitation after illnesses. Vitamin C supports the immune system and stimulates it to fight viruses, strengthens the walls of blood vessels.
• Mineral well. The mineral composition of the vegetable is also worthy of respect. It contains a lot of phosphorus, potassium, calcium, iron and sodium. Doctors often recommend leaning on zucchini for hypertensive patients and people suffering from cardiovascular ailments. Zucchini snacks stabilize the condition with anemia and will appeal to the kids. Hypoallergenic properties make it the leader in baby food: it is zucchini that neonatologists and pediatricians recommend to introduce first as complementary foods.
• Natural "well". Zucchini is 95% water. Therefore, patients with renal pathologies and cholelithiasis cannot do without it. Eating zucchini helps to remove harmful salts and bile from the body. The product cleanses the blood, saturates the body with moisture and normalizes the flow of metabolic processes. It is worth taking a closer look at the vegetable for patients with gout, patients with urolithiasis and impaired intestinal motility.

Ideal fruit: characteristics

In order for the preparation to turn out tasty and visually beautiful, it is necessary to carefully approach the choice of “applicants” for conservation. It does not matter whether you buy vegetables in the market or in the supermarket, or pick them yourself in the garden. The criteria for choosing an ideal zucchini are the same in all cases and are described in detail in the table.

Table - Characteristics of the "ideal" zucchini

How to "roll up" canned zucchini for the winter

There are many guides on the Internet that suggest how to cook canned zucchini so that it is tasty and appetizing. There will be recipes without sterilization and with the obligatory boiling of filled jars. But often recipe authors forget to specify when to add a preservative and how to sterilize. So remember two simple rules.

1. Without sterilization. To keep unsterilized vegetables as long as possible, you need to add a preservative to them. Most often, this role is played by vinegar. Add it at the very end, when the preparation of the snack is almost completed.
2. with sterilization. If a recipe calls for sterilization before "rolling", be aware that this is not about sterilizing empty glass containers. You will have to sterilize jars filled with snacks. This can be done by organizing a water bath in the kitchen. To do this, you need to install a large basin on the stove, put jars of zucchini in it, fill it with water so that it reaches the very neck, and turn on the burner. The duration of the process depends on the volume of the container. Half-liter jars should spend 30 minutes in boiling water. And liter - an hour.

3 recipes "for everyone" ...

Recipes for canned zucchini for the winter are striking in their diversity. What domestic housewives do not turn this vegetable into - from banal (but terribly tasty) caviar to the original squash jam, which, no worse than apricot, is combined with pancakes and pancakes. But the classic savory and spicy zucchini is more popular than its sweet counterparts.

spicy

Peculiarity. Canned zucchini with carrots for the winter is one of the most popular options for zucchini preparations. This recipe has long been elevated to the rank of a classic. A jar with a spicy-sweet snack can be found in the pantry of any housewife. The sweetness of the dish is not provided by sugar. A pleasant sweet aftertaste is the merit of a large amount of carrots, which are as much in the appetizer as the main ingredient. The preparation of the dish will take from 40 minutes to an hour. Before packing snacks, jars must be sterilized in an oven or in a water bath. The result is six half-liter jars with spicy contents.

Grocery set:

• zucchini - 3 kg;
• chili - one pod;
• carrot - 3 kg;
• garlic - two heads;
• 9% vinegar - 0.25 l;
• sunflower oil - 0.25 l;
• granulated sugar - 0.25 kg;
• salt - two tablespoons with a slide.

How to cook

1. Wash fresh zucchini and cut into slices.
2. We clean the garlic, chili and carrots from the husks, skins and seeds and send them to a blender or meat grinder. Vegetables need to be ground into a homogeneous mixture.
3. Pour the amount of sunflower oil indicated in the recipe into a wide saucepan. It is better to take refined, as it does not have a dominant smell. We send granulated sugar and salt there and bring to a boil.
4. After boiling, put the vegetables scrolled in a meat grinder into the marinade and boil for three to five minutes.
5. Next, we make a bookmark of zucchini and continue cooking for about half an hour, constantly stirring the contents of the pan.
6. Five minutes before readiness, add vinegar, boil and turn off the stove.

After sterilizing the jars of stewed zucchini, they must be rolled up with a special key, turned upside down, put on an old blanket and covered with it from above until it cools completely. The next morning, preservation can be sent to the pantry or cellar.

Korean

Peculiarity. Even those who deny zucchini as such drool at the sight of a Korean snack. It is soft and slightly sharp at the same time. Everyday and festive, in a word - universal. Its peculiarity is not only in the addition of characteristic seasonings, but also in cutting. Carrots and zucchini, which are the main ingredient of the dish, need to be chopped into thin strips. Outwardly, vegetables will resemble short strings or spaghetti. Shredding can be done using a special grater designed for preparing Korean salads.

Grocery set:

• zucchini - 3 kg;
• carrot - 500 g;
• onions - 500 g;
• granulated sugar - 3/5 cup;
• vegetable oil - 3/5 cup;
• coriander - two tablespoons;
• chili pepper - a pod;
• salt - to regulate taste.

How to cook

1. We chop the carrots and zucchini, cut the onion into half rings, and the chili pepper into small and thin rings, separating the seeds from the pulp along the way and not using the first ones in the recipe.
2. We shift all the vegetable ingredients into one container, add bulk and liquid preservation components and leave for half an hour.
3. After we lay out the banks for preservation and roll them up.

"Voiced"

Peculiarity. If you want to cook crispy canned zucchini, try it with Krasnodarsky tomato sauce or Chili ketchup. Vegetables marinated on the basis of one of these sauces, when eaten, emit a characteristic pleasant crunch. Ketchup preserves their density and prevents the garden gifts from turning into a soft porridge. In this case, it is permissible to preserve zucchini for the winter without sterilization. To do this, before pouring the marinade, vegetables placed in a jar must be poured twice with boiling water. In boiling water, they should "stand" for 15 minutes. Then pour the marinade and roll it under a tin lid.

Grocery set:

• zucchini - 5 kg;
• horseradish, dill, cherry leaves - a little in each jar;
• garlic - one head;
• clean drinking water - 1.5 l;
• sugar - 0.25 kg;
• salt - two tablespoons without a slide;
• vinegar 9% - a glass;
• ketchup "Chili" or tomato sauce - packaging.

• How to cook

1. We lay out the herbs and garlic in prepared jars.
2. We cut the zucchini into thick rings 1.5-2 cm wide and put them in a container for canning.
3. We take a pan and pour salt, sugar and tomato sauce into it. Then pour the vinegar there and boil the mixture. After boiling, turn off the stove.
4. Pour hot marinade into jars and roll up after sterilization.

To fit as many squash circles into the jar as possible, periodically shake the glass vessel well during the laying process.

...and 2 "gourmet"

If you're looking to surprise as well as nurture, try the Middle Eastern Flavored Bean Appetizer. Or an unusual squash jam, inviting guests to guess the main ingredient of this dish after trying. Rest assured, they will never guess that this is a light green vegetable from a summer cottage.

Oriental with beans

Peculiarity. The “horse” of this recipe is starch. The Japanese, Chinese and Thais often add it not only to sauces, but also to main dishes. The starch serves as a binder, thanks to which the appetizer (or side dish) does not leak anywhere and does not blur on the plate. Zucchini provides sweetness, tomatoes provide a slight sourness, and beans provide viscosity.

Grocery set:

• zucchini - one;
• carrot - one;
• bulb - one;
• tomatoes - three;
• garlic - four cloves;
• canned beans - a can;
• starch - a tablespoon;
• salt and favorite seasonings - to regulate taste.

How to cook

1. Pass the onion, cut into half rings, and the carrot, cut into small, medium-thick sticks, in a preheated frying pan.
2. Tomatoes cut in half and three on a fine grater. We throw away the skin, and send the tomato to the pan - to the carrots and onions.
3. There we also throw the garlic passed through the press.
4. After boiling, put the peeled and diced zucchini into the pan, sprinkle with seasonings and simmer until they are completely cooked.
5. Drain the marinade from the beans, send the beans to a common frying pan, and pour starch into the marinade and mix thoroughly.
6. Pour the bean sauce with starch into the pan and watch how the dish thickens instantly. Turn off the burner.

It does not matter which beans you take - red or white. The taste of the dish will not change. But cooks recommend giving preference to dark legumes. From an aesthetic point of view, they look more uniform and prettier in a jar.

Desserts in the form of jam

Peculiarity. Zucchini jam is a great way to diversify desserts made from cherries, apricots and strawberries, which have become boring over the years. Lemon and zucchini, which are the basis of this dish, in the finished jam, in consistency and taste, resemble candied pineapple. Unfortunately, vitamin C does not remain in jam. It completely decomposes at 100°C.

Grocery set:

• zucchini - 1 kg;
• granulated sugar - 1 kg;
• lemon - two pieces;
• clean drinking water - half a glass.

How to cook

1. We take out the seeds from the squash fruits, if any, and cut the vegetables into small cubes.
2. Lemon, without peeling the zest, cut even smaller.
3. We prepare a syrup based on water and sugar.
4. Boil vegetable cubes in it until boiling.
5. Then add lemon cubes and cook for another 40 minutes.
6. We pack in sterilized jars and roll up with tin lids.

If you like fried zucchini, cook them in the following way. Fry the rounds in butter until golden brown. And then put in jars in layers with garlic crushed in a mortar and tomatoes cut into four parts. Sterilize the dish in a water bath and roll up.

Preserving zucchini for the winter is also salting. You can cut the vegetable into circles and pour in a pre-prepared brine. A week under the yoke - and the snack is ready. You can store it both in the cellar, covered with a nylon lid, and in the refrigerator. But usually this dish is not stored for a long time - it is eaten even before the arrival of cold weather.

Zucchini is not only tasty, but also a healthy product. Unusual taste qualities allow you to add it to almost all dishes, from sweet pancakes to spicy sauces. Preparations for the winter from zucchini will not only feed the whole family, but will also bring great benefits to the body.

In order for zucchini preparations to turn out delicious, stored for a long time and not lose their properties, it is necessary to choose a fresh, high-quality product and suitable cooking recipes.

How to choose the right zucchini for harvesting for the winter

Zucchini recipes for the winter include many types of cooking, only the main product remains unchanged. This vegetable is an annual garden crop, which belongs to the pumpkin family, has an oblong shape. Its color can be yellow, green or almost white, while the taste does not depend on the color.

Zucchini can be bought at any supermarket or market. But if you have a plot, then growing it yourself is also not difficult. Fresh vegetables are present on store shelves from early spring to autumn. But in order to enjoy it in the winter, they are harvested using salting and preserving zucchini.

The vegetable consists of a peel, a hard edible shell (several centimeters thick) and a core with seeds. If the zucchini is young, then it is completely edible. A more mature product has coarse seeds that must be separated during cooking.

How to choose the right product

The choice of high-quality and suitable vegetables for consumption is a responsible task. In order to preserve zucchini for the winter, you need to pay attention to the following nuances when buying fruits:

• you should choose small vegetables, up to 15 cm long and weighing about 200 g. Small sizes indicate that the zucchini is young. Even if it is unripe, it will not harm its taste, and it is quite edible;
• the color of the product may be light with yellow or green stripes and spots;
• the vegetable itself should be firm, and the skin should be dense and smooth. Damage or scratches will significantly reduce the shelf life of the product.

It is best to keep zucchini in the refrigerator or other cool place. This will keep them fresh and will last up to two weeks.

Useful properties of zucchini

Recipes for zucchini for the winter are very diverse. In order to not only taste delicious in the cold season, but also get useful microelements for the body, this product is best suited. It consists almost entirely of water, and its calorie content is only 25 kcal per 100 g.

Raw consumption enriches the body with vitamins, and the conservation of zucchini allows you to save all the beneficial properties. The composition of the fruit is incredibly rich in:

• proteins - 0.7 g per 100 g;
• carbohydrates - 5.3 g;
• fats - 0.3 g;
• mineral salts (potassium, phosphorus, iron, sodium, magnesium);
• trace elements (molybdenum, zinc);
• vitamins (A, C, B1, B2).

Some winter zucchini salads do not require thermal treatment, which allows you to maximize the benefits of the product. When eaten, the human body receives a large amount of vitamins and minerals, which have the following actions:

• the ideal ratio of potassium and sodium salts (150 to 1) has a beneficial effect on the functioning of the kidneys, helps to remove excess fluid from the body and maintain the necessary water balance;
• organic acids have a positive effect on the gastrointestinal tract, adjust digestion and gently cleanse the intestines;
• the vitamins included in the composition improve the condition of the skin, nails and hair;
• the minimum calorie content makes the product dietary, and its use is useful for the figure.

Zucchini salad for the winter can be not only a delicious snack for the main course, but also a full-fledged medicine for swelling of the extremities and hypertension. The diuretic effect improves the condition of the body and helps lower blood pressure.

Preparations for the winter from zucchini best recipes

For the winter, zucchini was harvested by our mothers and grandmothers. There are many recipes for their preparation in various ways, passed down from generation to generation.

Zucchini for the winter recipes with photos

The recipe for zucchini for the winter will be simple and straightforward if you initially choose the most appropriate cooking method. They can be pickled and salted, boiled and fried, canned and harvested in the form of salads and snacks. Zucchini recipes for the winter in jars can be divided into several categories:

• marinades;
• salads;
• conservation;
• snacks;
• salting and salting.

Everyone will be able to find for themselves a way of cooking to their liking, choosing from the existing ones, or adding something original to the recipe.

Marinated zucchini for the winter recipes with photos

For lovers of spicy snacks, this particular method of harvesting is suitable. Zucchini marinated for the winter according to the recipe resemble canned cucumbers familiar from childhood. Garlic, pepper, vinegar and herbs will add a spicy aroma to vegetables and a sharp taste. You can cook zucchini with cucumbers. These two products go so well together and make a great addition to any side dish.

If you don’t like marinated zucchini for the winter, the recipes of which are quite standard and insipid, you can connect your imagination and add color to an old cookbook. This product pairs easily with many vegetables such as tomato, eggplant, onion, or even fruit. Thus, a recipe for pickled zucchini for the winter with carrots can include many more products for every taste.

You can cook both spicy salads and softer ones. Such dishes are consumed fresh or prepared for the winter as conservation. Preparation consists in a short thermal treatment and rolling into sterilized jars. At the same time, all vitamins and nutrients will be preserved, unlike long-term cooking at high temperatures.

Zucchini salads can be served with both vegetables and fruits, such as apples, while the delicate aroma of celery and a pinch of sugar complete the composition.

canned zucchini recipes

This cooking method is the most common. Best of all, the useful properties of canned food are preserved, rolled up with a metal lid. If you use this method of harvesting zucchini for the winter, they will retain their excellent taste.

Cooked in a spicy sauce, with tomato paste or mustard, they will become a favorite dish for the whole family. Zucchini canned recipes which are so diverse can be stored for several years.

This harvesting method allows you to roll any culinary masterpiece into jars. Even fried zucchini without sterilization will retain their taste. It will only be necessary to open the jar and warm up the finished dish, and the sour cream sauce with herbs and garlic prepared by oneself will perfectly complement it.

Zucchini blanks for the winter recipes

To get a delicious preparation of zucchini for the winter, recipes should be tried not only spicy, but also sweet. Incredible compote can be obtained by combining the main product with cherry plum. Crispy zucchini, soaked in a fruity aroma, cannot be distinguished from apples.

Zucchini appetizer for the winter recipes

To avoid mistakes in a process such as canning zucchini for the winter, recipes with photos will help you prepare the dish step by step with all the explanations. An excellent appetizer with the addition of bell peppers and herbs can be an excellent dressing for soup, as well as an addition to vegetable stew or side dish.

There is another way to prepare this product - this is salting. It does not include thermal processing at all, so vegetables will taste fresh even in winter. To get a useful preservation of zucchini for the winter, salting recipes will help preserve vitamins and minerals. The essence of this cooking method is to store vegetables in salted water with herbs and spices. This preservative will extend the freshness of products until the winter.

Outcome:

There are many ways to prepare zucchini for the winter. Each of them is original in its own way and gives the dish a unique taste. This vegetable is good for the body, and in cooking it can be combined with many other products, including fruits.

The best way to prepare zucchini for the winter is to marinate them properly. Our article will introduce you to simple recipes for preserving this vegetable, as well as tell you how to properly prepare zucchini for seaming.

Zucchini was brought to our country from Europe at the end of the 16th century. At first, people were rather cautious about this vegetable and used it only for decorative purposes.

But over time, they nevertheless decided to try to cook this product and were very surprised by its excellent taste.

• But an even bigger discovery was the beneficial properties of zucchini. As soon as people realized that this inconspicuous vegetable can help the body fight various diseases, they began to eat it raw, fried, and stewed.

• And so that in winter you could enjoy this delicious dish, the housewives began to pickle this vegetable in various ways. Modern women also do not lag behind their predecessors and at the height of summer they try to roll as many tasty and tender zucchini as possible into jars.

How to prepare zucchini for canning?

• The first zucchini appear on store shelves around mid-May. And although these fruits have excellent taste, they are not suitable for harvesting for the winter. Usually, early zucchini are grown in greenhouses, and this contributes to the fact that substances that are not entirely useful for the human body accumulate in their tender pulp. Therefore, it would be better if you use fruits ripened in June and July for winter harvesting.

• But even in this case, it is extremely important to be able to choose the perfect zucchini, because if you choose an old overripe fruit, then for the most part it will consist of seeds that are not suitable for canning. Zucchini no more than 20 centimeters long with a smooth and undamaged skin are ideal for pickling. The peel of your chosen vegetable should be as thin as possible and easily pierced with a fingernail. This will be evidence that you have chosen an unripe vegetable.

• After the zucchini are brought home, they must be put out of a plastic bag and immediately put in cold, clean water. This vegetable, like the cucumber, loves moisture very much, so it would be better if it spends at least a couple of hours in a basin of water. Such a little trick will make it even more crispy, and you won't have to worry that after heat treatment it will become very soft. After the zucchini is saturated with the right amount of moisture, they can be chopped into pieces of the right size, laid out in sterile jars and rolled up with tin lids

Canned Zucchini with Green Dill and Garlic: Recipe

• It so happened that our women cannot imagine conservation without summer garlic and fragrant green dill. These two ingredients add savory notes to pickled vegetables that make them truly tasty and fragrant.

• The main thing in this case is not to overdo it with the amount of these two spicy products. Since zucchini, especially young ones, has a rather neutral flavor, dill and garlic can almost completely kill its naturalness and make it not very pleasant in taste. For this reason, if you really want your preservation to be perfect, then add no more than one medium clove of garlic and literally a couple of sprigs of green dill to a 1 liter jar of zucchini

• In case you want to achieve an even more interesting taste, add horseradish root to the marinade. This component will make marinated zucchini more spicy and give them a rather interesting flavor.

Recipe for zucchini marinated with garlic and dill:

• Rinse young zucchini thoroughly and lightly blot them with a napkin.
• Cut clean vegetables into pieces you like
• When cutting vegetables, be sure to consider which jar you will put them in.
• The smaller the container, the more the zucchini should be chopped
• Transfer chopped vegetables to a bowl and set aside.
• The next step is to peel the garlic and grind it into a garlic press.
• Rinse the dill under running water, dry it slightly and chop it too
• From water, salt, sugar, vinegar and vegetable oil, we prepare a concentrated marinade
• Add greens, garlic and marinade to zucchini, mix everything thoroughly and leave the vegetables to let the juice in for 2-3 hours
• At this time, we begin to deal with the container in which the zucchini will be folded
• Wash and steam sterilize jars and lids
• We put vegetables in clean jars and fill them with liquid, which was formed during their pickling.
• We sterilize jars with zucchini, roll them up with lids and set them to cool in a cool place

Zucchini canned without sterilization: a recipe for the winter

• In case you don’t really like to mess around with sterilization, you can try canning zucchini using the triple pour method. Such vegetables turn out to be even more crispy than in the previous recipe, so they can be cooked for a rather short period of time. In order for zucchini, preserved in this way, to turn out to be as fragrant as possible in the marinade, in addition to garlic, pepper and dill umbrellas, it is necessary to add currant, cherry and tarragon leaves

• And finally, a few more words about sterilization. Although the zucchini themselves will not be sterilized during the cooking process, you still have to hold the jars and lids over the steam. It is this manipulation that will help achieve maximum sterility and reduce the likelihood of reproduction of mold and other pathogenic microflora in the finished product.

Recipe for canned zucchini without sterilization:

• Pour water into a large pot, put it on the stove and bring to a boil.
• While the water is boiling, wash and cut the zucchini into slices
• Thoroughly wash and dry herbs, herbs and garlic
• First, we put currant and cherry leaves, garlic, black and allspice in a glass container, and only then we begin to carefully lay zucchini
• We try to fill the jars as tightly as possible, because in the process of blanching with boiling water, the vegetables will decrease in size
• Pour boiling water over the vegetables, cover them with lids and leave in this position for 15 minutes
• After this time, pour the water back into the pan and bring it to a boil again.
• When the water boils, repeat all the manipulations again
• After the water is drained a second time, we put it on fire again, add sugar and salt to it and bring to a boil
• Add vinegar to jars of zucchini, pour marinade and roll up the lids
• Let the preservation cool at room temperature and move it to the basement

Canned zucchini with ketchup, with tomato: a recipe for the winter

• If you like the tomato flavor in your dishes, then you can try pickling zucchini with tomato paste or spicy ketchup. You can even make your own tomato puree if you like. With such a component, the marinade will turn out even more interesting, because it will contain the natural sourness of the tomato and their natural aroma

• But if you add homemade tomato puree to jars of zucchini, then put a little more sugar in the marinade. This way you can balance acidity and sweetness for a perfectly balanced taste.

So:

• We cut the zucchini into circles or stripes and put them in a clean bowl
• In a separate bowl, mix the tomato base with salt, pepper, sugar and spicy spices and add it all to the zucchini
• Leave the vegetables to infuse for 1-2 hours.
• Thoroughly wash the jars, let them dry slightly and start laying vegetables in them.
• To begin with, we put garlic cloves, parsley root in a jar, and put zucchini on top of them
• Pour everything with tomato juice and set to sterilize
• If there is not enough tomato sauce, then add a little salted boiled water to the container with vegetables
• Depending on the size of the jar, sterilization should last from 10 to 20 minutes.
• We roll up the finished zucchini with tin lids and turn them upside down

canned zucchini delicious recipes

Recipe for zucchini marinated with mustard seeds:

• Cut the zucchini into small pieces and set aside for a while
• At the next stage, we clean, wash and cut the garlic into slices and send it to a bowl of zucchini
• Chop the parsley and tarragon and also transfer them to the zucchini
• We mix vegetables and herbs and begin to lay them out in sterile jars
• Add 1 teaspoon of mustard seeds to each filled jar.
• From water, salt, sugar and citric acid, we prepare the marinade and pour vegetables over it
• We cover the jars with lids and send them for sterilization
• At the last stage, we roll up jars with zucchini lids, wrap them in a warm blanket and let them cool completely

Recipe for zucchini marinated with horseradish and tomatoes:

• Take small zucchini and cut them into 2-3 pieces
• At the bottom of the jars, put pieces of horseradish root, hot peppers, dill umbrellas and garlic cloves
• Next, lay a layer of zucchini and on top of it a layer of tomato
• Alternate vegetables until the jar is full.
• Pour everything with sweet and sour marinade, sterilize and close the lids

I think it's hard to find a person who doesn't like tender crispy zucchini. This dish is simple at first glance, it goes well with meat and fish products, as well as cereals and potatoes.

Below we present to your attention a recipe that won a lot of hearts. Thanks to one interesting component, pickled zucchini is so fragrant that it is impossible to tear yourself away from them until the jar is empty.

So:

• Wash the zucchini under running water and cut them into fairly thick slices.
• Thoroughly wash and sterilize glass containers
• At the bottom of the jars we put garlic, bay leaf, horseradish leaves and allspice
• Remove the zest from the lemons and squeeze the juice out of them
• We begin to lay zucchini in jars, periodically sprinkling them with lemon zest
• We put water on the fire, add sugar, salt, spicy spices and lemon juice to it.
• Bring everything to a boil and pour filled jars with fragrant marinade
• Sterilize vegetables over low heat and carefully close the lids

Korean canned zucchini

If you want to please your loved ones with a more exotic preservation, then cook Korean-style zucchini for the winter. This spicy dish will appeal to those who cannot imagine their life without hot peppers. But do not be afraid of the presence of this spicy ingredient in the marinade.

If you wish, you can adjust the spiciness of the finished product yourself by adding exactly the amount of chili pepper that will make the marinade accepted for your taste.

Korean zucchini recipe:

• Cut young zucchini into thin circles, salt and put under pressure for two hours
• Cut the onion into half rings, salt, pepper and set to marinate
• Wash carrots and chili peppers and cut into neat strips
• Drain the liquid from the zucchini, which they let in and mix them with all the prepared vegetables
• Add salt, sugar, chopped garlic and citric acid to the zucchini juice and bring the marinade to a boil
• We lay out all the vegetables in pre-prepared jars, fill them with spicy liquid and sterilize for 10-15 minutes
• After this time, we roll up the glass container with tin lids and wrap it in a warm blanket
• In this position, Korean-style zucchini should stand until completely cooled.

Canned fried zucchini

This recipe will appeal to people who prefer to eat only fried zucchini. Since no marinade is required for their preparation, they retain the taste and appearance of vegetables just removed from the pan. If you wish, you can diversify their taste with slices of tomatoes, peppers and carrots.

But keep in mind that fried zucchini does not look like ordinary stewed vegetables, tomatoes and peppers should be fried in a separate frying pan, and combined with zucchini at the very last stage of cooking.

Recipe for fried zucchini for the winter:

• Wash the zucchini under running water, dry them and cut into small circles
• Put a large skillet on the fire and heat it up well.
• Fry the previously cooked zucchini until golden brown
• Grind dill and garlic, salt, pepper and grind everything into a homogeneous mass
• Start putting the zucchini in jars, remembering to lubricate them with a fragrant mixture.
• When you get to the top, shake the container lightly so that the zucchini is well packed.
• If there is a space on top, then fill it with fried vegetables.
• We put completely filled jars in a basin of water and sterilize
• We roll up the preservation with tin lids and turn it upside down until it cools completely.

Salted zucchini, preserved for the winter, like cucumbers in jars

Zucchini can be salted in the same way as cucumbers, but you need to choose the smallest vegetables for this. Since salting does not involve the use of a bite or citric acid, it is extremely important that the purchased fruits have a very tender peel.

If you still could not find such zucchini, then use what is. Just in order for them to absorb salt as well as possible, first carefully prick them with a wooden stick (it can even be a toothpick) and only then cut them into pieces.

Salted zucchini recipe:

• Wash the jars thoroughly and let them dry completely.
• At the bottom of the jars we put horseradish leaves, dill umbrellas, garlic and currant leaves
• If desired, you can add black, red and allspice to spicy greens
• At the next stage, we begin to lay out zucchini in a jar
• When it is completely filled, pour salt into it and pour chilled boiled water
• We close the container with vegetables with lids and poison in a dark place to marinate
• After four days, drain the brine, put it on the fire and bring to a boil
• Pour the hot brine over the zucchini and close the jars with tight lids.

We preserve zucchini like pineapples: zucchini compote for the winter

• By themselves, zucchini have a neutral taste, so if desired, they can turn out to be a rather unexpected dish. And no matter how incredible it may sound, but from this vegetable you can make such a tropical fruit as pineapple. If you preserve zucchini with certain ingredients, then during the pickling process they will mix their tastes and aromas, and as a result, instead of a salad vegetable, there will be a dessert on your table

• The best part is that zucchini rolled in this way can be used not only as a sweet dish, but also added to salads. With it, you can replace all the same overseas pineapple, which in winter, and especially on New Year's holidays, costs a lot of money

Recipe for canned pineapple zucchini:

• Wash the zucchini and cut them into rings 7-10 mm thick
• Using a knife or a round shape of a suitable size, remove the core from them
• We put the zucchini in the sight of sterilized jars and lightly tamp them down
• Do everything very carefully otherwise the zucchini rings will lose their shape and stop looking like pineapples
• Pour a couple of liters of pineapple juice into a large enameled container, add a few clove sticks, sugar and citric acid to it
• Bring the syrup to a boil, lower the heat and simmer for 20-30 minutes
• Pour vegetables with fragrant liquid and roll them up in a standard way.

Marinated zucchini for the winter

This recipe will appeal to those housewives who do not particularly like to marinate food for many hours. In this case, you will not have to wait until the vegetables give up their juices, because you can safely use a separately cooked marinade to give the desired taste.

So:

• Thoroughly wash the zucchini and cut them into the thinnest and longest slices.
• We lower them for a couple of seconds in boiling water and immediately transfer them to ice water
• Chop the garlic, dill and parsley and add them to the zucchini
• But we put black and allspice and horseradish root in the bottom of the cans
• As tightly as possible, we put vegetables mixed with herbs and garlic in a glass container.
• We cook concentrated marinade from water, salt and citric acid and pour it into jars
• Make sure that it rises at least 0.5 mm above the vegetables
• Sterilize the zucchini in boiling water and seal them as tightly as possible.

Video: How to pickle zucchini tasty - express method?

An experienced housewife knows that homemade canned zucchini in winter is a great alternative to cucumbers, tomatoes or mushrooms. After all, crispy zucchini are perfect for both meat dishes and diversify cereals and potatoes in fasting. Plus, harvesting zucchini is a great way to save money without sacrificing quality.

Zucchini is a versatile vegetable. It can be marinated, fried and even made into jam. But you always want that, along with taste, the blanks also retain their benefits, because recipes for preserving zucchini without sterilization are always in demand.

This simple recipe will appeal to those who do not like to mess with conservation, because it is very simple and takes no more than an hour.

For a three-liter jar you will need:

• 1.5–1.7 kg of zucchini;
• 3-4 branches of parsley;
• 3-4 cloves of garlic;
• 3 tbsp. l. sugar and salt;
• 6 art. l. vinegar;
• bay leaf and peppercorns.

Cooking order:

1. Wash the vegetables and cut into circles no thicker than 1 cm. Pour running water and leave for three to four hours.
2. Drain the water, we don't need it anymore.
3. At the bottom of a sterilized jar we put parsley, bay leaf and pepper with garlic.
4. We put the zucchini in a jar as tightly as possible, pour hot boiled water and cover with a lid.
5. After 20-25 minutes, pour the water into a saucepan, add salt, sugar. Bring to a boil, then add vinegar.
6. Pour the brine into a jar, roll up the lid.
7. Turn the jar over and wrap it with a blanket until it cools completely.

Advice. When marinating zucchini, you can add horseradish root and leaves, as well as cherry leaves to taste.

Zucchini is not only a delicious vegetable, but also very healthy. Regular consumption of zucchini improves blood circulation, slows down premature aging of the skin, protects against ultraviolet rays and even saves hair from early gray hair. And all this can be obtained simply by eating delicious homemade preparations in the winter.

Salad from zucchini "Teschin language"

• 3 kg of fresh zucchini;
• 1.5 kg of tomatoes;
• 5 pieces. sweet pepper;
• 3 pcs. hot red pepper;
• 4 cloves of garlic;
• 1 st. vegetable oil;
• 1 st. l. salt;
• 250 g sugar;
• 1 st. 6% vinegar.

How to cook

1. Grind tomatoes and peppers with a blender or pass through a meat grinder, pour into a saucepan and bring to a boil.
2. Peel the zucchini, remove the seeds with a spoon, cut into strips.
3. Pour salt, sugar, vegetable oil into the boiling mixture of tomatoes and add zucchini. Boil for half an hour, stirring occasionally.
4. Five minutes before readiness, add chopped garlic and vinegar.
5. Pour into steamed jars and roll up the lids.

Home harvesting vegetables for the winter - salvation from the problem: how to diversify the table in winter? The standard set of winter vegetables is boring and quickly boring. And thanks to the preparations for the winter, you can come up with a new dish every day, especially when you really want something unusual. Unusual homemade recipes include harvesting "zucchini like pineapples." Such homemade preparation is suitable both as an independent snack, and as an ingredient in the main dish. And your guests, most likely, will not even guess that these are not pineapples, but zucchini.

Recipe "Zucchini like pineapple"

For 1 liter jar you will need:

• zucchini - 3 pcs.;
• cherry plum - 500 g;
• sugar - 100 g;
• water.

How to cook

1. Washed and peeled zucchini cut into rings or half rings. Scoop out the seeds with a spoon.
2. Put cherry plum on the bottom of the washed jar, pour sugar on top.
3. Cover with a layer of zucchini. Cover it again with a layer of cherry plum. Spread and fill jars in layers.

Attention. The top layer must be made of cherry plum.

Pour jars with raw water and put together with the contents in a saucepan. Pour water over the “shoulders” of the pan, boil, keep on low heat for 15-20 minutes.

Roll up the lids and wrap in a blanket, turning upside down, until completely cool.

Fried zucchini in tomato sauce for the winter

Here is an easy way to close up delicious fried vegetables in a tomato.

This homemade preparation is very rich, has a spicy taste and is well stored. In addition, zucchini according to this recipe are prepared without repeated sterilization, which significantly reduces the cooking time and makes the harvesting process more pleasant.

For cooking you need:

• 3 kg of zucchini;
• 2 kg of tomatoes;
• 3 heads of garlic;
• 150 ml of vinegar;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 1 sl. l. dried chili pepper;
• vegetable oil to taste.

Procedure

1. Rinse the zucchini, chop into medium-sized cubes, fry a little.
2. Grind the tomatoes in a blender or in a meat grinder.
3. Mix vegetables with sugar, salt and oil and put on fire.
4. After boiling, cook for a quarter of an hour.
5. Add spices and vinegar. Boil 5 minutes.
6. We lay out in steamed containers and close the lids.

Homemade adjika from zucchini

This recipe will tell you how to close homemade adjika from zucchini for the winter. Ideal for those who love squash caviar and spicy food.

Necessary:

• 3 kg of zucchini;
• 500 g carrots;
• 1.5 kg of tomatoes;
• 500 g of sweet pepper;
• 1 st. garlic cloves;
• 1 st. vegetable oil;
• 125 g sugar;
• 50 g of salt;
• 3 art. l. vinegar;
• 3 hot peppercorns.

The process of making adjika

1. Wash, clean, chop vegetables and mince with a meat grinder.
2. Bring the mixture to a boil and add the oil. Boil for 40 minutes.
3. Pour salt, sugar, vinegar and garlic, let it boil for another 5-7 minutes.
4. Pour into sterile jars and close with lids.

Freezing zucchini

Perhaps the easiest and fastest way to cook delicious vegetables without sterilizing for the winter is to freeze grilled zucchini.

Vegetables must be washed and cut lengthwise into medium plates. Fry in a grill pan. Be sure to fry without oil! Spread the fried vegetables on a board in a single layer and put in the freezer. When the zucchini is frozen, they can be put in a bag or plastic container.

Advice. After defrosting zucchini, you can season with olive oil and add chopped garlic and herbs.

Zucchini and orange jam

Yes, you didn't think so. Precisely jam, and precisely from zucchini and oranges. Despite the unusual combination, the jam turns out to be very tasty and amazingly fragrant. Surprise your family with this unusual treat.

For cooking you need:

• 1 medium orange;
• 600 g zucchini;
• 400 g of sugar;
• 100 g of water.

How to cook

1. Clean the zucchini from the skin and seeds. Cut into medium sized slices.
2. Cut the orange with the peel into small pieces.
3. Put vegetables in a saucepan, add sugar and water, bring to a boil. Simmer over low heat until the vegetables are soft and translucent. (Usually this is about 15-20 minutes.)
4. Add orange and boil for another 15 minutes.
5. Pour hot into steamed jars, seal hermetically with sterilized lids.

Zucchini with red currant

A gourmet recipe that does not require additional sterilization. Marinated zucchini with red currants

Add salt, sugar and vinegar to boiling water, wait until the water boils again and immediately pour the marinade into jars with vegetables and currants.

Seal tightly with lids and leave to cool completely. Store in a cool place.

Zucchini wine

When all the preservations are ready, and the zucchini is still left, you can make wine from these healthy vegetables.

For cooking you will need:

• 3 kg of zucchini;
• 25–40 g ginger;
• 5 liters of boiling water;
• juice from 3 lemons;
• 1 st. l. yeast.

We wash the vegetables, cut into small pieces, add the grated ginger and pour boiling water over it. We leave under oppression for a week and every day we add oppression. On the eighth day, mix the juice squeezed from lemons, yeast and sugar. We leave for 3-4 weeks in a warm place for fermentation, loosely covered. When the time has come, mix the wine well and remove for several days until the sediment settles. Then the wine must be decanted through a double layer of gauze. After 5-6 months, homemade wine should be bottled, corked securely and stored in a cool place.

Many consider the conservation of zucchini a relic of the Soviet era, but this is not at all the case. This versatile vegetable allows you to close a lot of various dishes for the winter, while not requiring large expenses. And since many blanks are made without sterilization at all, this also saves time and effort. But what a pleasure and variety in winter your summer efforts will bring you.

“Our pot-bellied zucchini lay on its side,” one wants to sing, looking at the zucchini, laid out imposingly in the garden. Unfortunately, the youth of zucchini is short, and they are stored for a very short time, which is why housewives have long mastered the canning of zucchini for the winter. Already they ferment them, and pickle, and salt, prepare amazing salads, snacks, caviar from them, and also make jam and candied fruit. What can I say, a truly versatile vegetable! We invite you to use our recipes and keep the summer flavors and aromas in jars with new blanks! Moreover, canning zucchini is not at all difficult, and the result is very tasty zucchini blanks.

Pickled zucchini with horseradish

Ingredients:
5 kg zucchini,
For the marinade (per 1.5 l):
150 g sugar
100 g of salt.
For 1 liter jar:
2 black peppercorns,
1 bay leaf,
1 pea allspice,
black currant and horseradish leaves,
1 garlic clove
a piece of red hot pepper.

Cooking:
Coarsely chop the washed zucchini and place in sterilized jars with spices. Prepare the marinade from the above ingredients, pour over the zucchini and sterilize the jars: 1 l - 10 minutes, 3 l - 20 minutes. Then roll them up and turn them upside down.

Pickled zucchini "Like autumn mushrooms"

Ingredients:
7 kg zucchini,
500 ml vegetable oil,
3 tbsp salt,
3 tbsp Sahara,
500 ml 9% vinegar,
garlic - to taste
hot pepper - to taste,
greens (dill, celery, parsley) - to taste.

Cooking:
Wash and clean the zucchini, remove the seeds and cut them into cubes. Mix together all the ingredients and let stand for 4 hours. After the time has elapsed, put the mass on the fire and boil for 15 minutes. Then spread in sterilized jars and roll up. Turn over, wrap with a blanket.

FROMdeer zucchini and squash with tarragon and horseradish "Do not spill water"

Ingredients:
10 kg of small young zucchini and squash,
200 g dill,
100 g tarragon
60-80 g horseradish,
200 g cherry and black currant leaves.
For marinade:
5.7 liters of water,
500 g sugar
500 g salt
300 ml 9% vinegar,
black peppercorns - to taste.

Cooking:
Wash the zucchini and squash, prick with a fork in several places and cut off the tops. Place prepared vegetables tightly in sterilized jars. Put greens between the rows of vegetables and at the bottom of the jar. Pour boiling water over jars 2-4 times, soak for 5-10 minutes, then pour boiling marinade made from water, salt, pepper, sugar and vinegar. Roll up the jars with sterilized lids, turn the lids upside down, wrap and leave to cool.

Salad "Zucchini-good-natured"

Ingredients:
5 kg zucchini,
1 carrot
500 g sweet bell pepper,
1 stack Sahara,
3-4 tbsp salt,
3 stack. water,
1.5 stack. table 6% vinegar,
300 ml sunflower oil,
garlic - to taste.

Cooking:
Cut zucchini, carrots, peppers into large strips, stew them separately in sunflower oil. Then mix everything, add salt, sugar, water, vinegar and set to boil. After boiling, cook the mass for 20 minutes. Then add finely chopped garlic and cook for another 10 minutes. Lay the hot salad in sterilized jars and roll up. Turn over, wrap and chill.

Marinated salad with zucchini, apple and pepper

Ingredients:
600 g young zucchini,
600 g sweet pepper,
600 g apples.
For marinade:
1 liter of water
300 ml apple juice
1-2 tbsp honey,
1.5 tbsp salt.

Cooking:
Peel the pepper and cut it into rings, zucchini into circles, peeled apples into slices. Place all fruits and vegetables in a 3L jar and pour over the marinade. For marinade, boil water, add juice, honey and salt. Roll up jars with sterilized lids, turn over, wrap.

Caviar from zucchini, eggplant and tomato "Motley Autumn"

Ingredients:
1 kg zucchini,
1 kg eggplant,
500 g ripe red tomatoes,
300 g onion
vegetable oil for frying,
salt and pepper - to taste.

Cooking:
First, cut the prepared zucchini and eggplant into circles, fry them in vegetable oil on both sides, and then chop finely. Fry the onion and tomatoes in a separate pan. Combine all the vegetables together, stir, add salt and pepper and heat in a saucepan to a boil. Spread the hot vegetable mixture in jars and sterilize: 0.5 l jar - 75 minutes, 1 l - 100 minutes. Then roll up.

Zucchini with apple and beetroot juice "Vyborg"

Ingredients:
Zucchini - to taste.
For filling:
1 stack apple juice
1 stack beet juice,
1 tbsp powdered dill seeds,
3 g citric acid or 2 g ascorbic acid,
1 stack vegetable oil.

Cooking:
Zucchini, peeled, cut into circles, put in sterilized jars. Prepare the filling by boiling apple and beetroot juice, vegetable oil, citric acid and dill seed powder. Do not use purchased juices for pouring, it is better to cook them yourself. Pour boiling filling over zucchini, roll up jars, turn upside down and wrap until cool.

Marinated zucchini with bolgared pepper

Ingredients:
3 kg zucchini,
4 sweet bell peppers,
750 ml tomato juice,
100 g garlic
1 stack vegetable oil,
1 stack Sahara,
2 tbsp salt,
70 ml 6% vinegar.

Cooking:
Peel the sweet pepper from the seeds and pass through the meat grinder together with the garlic. Then mix in the diced zucchini and add the rest of the ingredients. Mix everything thoroughly and boil for 30 minutes. Spread the hot mass in sterilized jars, roll up, turn over and wrap until cool.

Zucchini stewed with cucumber and carrots

Ingredients:
1 kg zucchini,
1 kg cucumbers
2 heads of garlic
100 g dill,
½ stack vegetable oil,
spices (bay leaf and black peppercorns) - to taste.
For seasoning:
5-6 tomatoes,
2-3 carrots
2 bulbs
1 tbsp Sahara,
2 tbsp salt.

Cooking:
First, prepare the seasoning: grate the carrots, chop the onion. Lightly fry vegetables. Season with grated tomatoes, add salt, sugar and simmer for 5-10 minutes. Cut the zucchini into slices, cucumbers into circles, salt and fry on both sides. At the bottom of half-liter jars, put 2 cloves of garlic, finely chopped dill, bay leaf, black peppercorns. Place pieces of zucchini and cucumbers on top, pour seasoning, sterilize for 5-10 minutes, roll up, turn over and wrap for 2-3 hours.

Soaked zucchini with apples "Recipe from Uncle Vanya"

Ingredients:
3 kg of young small zucchini.
3 kg apples,
leaves of blackcurrant, cherry and lemongrass - to taste.
For brine (per 1 liter of water):
30 g sugar or 2 tbsp. honey,
10 g rye flour
15 g salt.

Cooking:
Wash small zucchini and apples thoroughly, put in a barrel or in a glass container, add blackcurrant, cherry and lemongrass leaves. For the brine, boil the water, adding sugar (or honey), rye flour and salt to it. Pour brine over zucchini and apples, put under pressure and place in a cool place.

Zucchini with carrots, ginger and nutmeg "Piquant"

Ingredients:
7 young zucchini
2 carrots
2 heads of garlic
6 cherry leaves
6 currant leaves,
10 black peppercorns,
10 peas of allspice,
6 cloves,
horseradish leaves, dill seeds and tarragon - to taste.
For marinade:
4 tbsp Sahara,
5 tbsp salt,
5 tbsp table vinegar,
ginger, curry, mustard seeds, ground nutmeg and ground red pepper - to taste.

Cooking:
Cut the zucchini and carrots into circles, chop the garlic and herbs. Place greens on the bottom of sterilized jars, then zucchini, garlic, carrots, peppers and cloves. Bring water to a boil and pour into jars in a thin stream, soak for 2-3 minutes and drain. Fill the jars with boiling water a second time and pour this water into the dishes. Add salt, sugar, vinegar, spices and bring the marinade to a boil. Pour jars of zucchini with boiling marinade, roll up, turn upside down, wrap and leave to cool completely.

Marinated zucchini salad "For homemade dinner"

Ingredients:
4 kg zucchini,
1 kg of onion
150 g garlic
3 tbsp Sahara,
½ stack salt,
150 ml vegetable oil,
100 ml 6% vinegar,
200 ml boiled water
parsley - to taste.

Cooking:
Peel the zucchini and cut into slices. Then blanch in hot water for 5 minutes, drain in a colander and let cool. Parsley, chop onion and mix with zucchini. Mix everything. To pour, rub the garlic with salt and sugar, add vegetable oil, boiled water and vinegar. Stir the resulting mixture thoroughly. Pour the filling over the zucchini and lightly press down with a mug or plate so that the vegetables give juice. Place the container with vegetables for 10-12 hours in a cold place. After this time, place the salad in sterilized jars and sterilize for 15-20 minutes, then roll up.

Spicy zucchini with tomatoes

Ingredients:
1 kg zucchini,
750 g tomatoes,
2 bulbs
5 garlic cloves,
2 hot peppers
4 cloves,
4 peas of allspice,
½ tsp coriander seeds,
50 g celery stalks,
100 ml vegetable oil,
1 tbsp Sahara,
1 tbsp salt.

Cooking:
Cut the zucchini into circles or plates, salt to taste and fry with butter until half cooked. Cut the celery into semicircles, chop the pepper. Finely chop the onion and brown it in a pan with vegetable oil, add celery and pepper, salt and sugar and simmer over low heat for 5 minutes. Pour boiling water over tomatoes. Remove the skin and cut into circles. Layer the zucchini, tomatoes and sautéed dressing in sterilized jars, sprinkling the layers with minced garlic and seasonings. Sterilize jars with the finished product for 30 minutes, then roll up, turn over and wrap.

Zucchini marinated with mint "Aromatic"

Ingredients:
8 small zucchini
1 garlic clove
1 hot pepper
Several sprigs of mint
¾ stack. grape vinegar,
¾ stack. olive oil (or vegetable oil)
salt, pepper - to taste.

Cooking:
Wash and cut the zucchini into slices. Heat 2 tbsp in a pan. olive (or vegetable) oil. Fry the zucchini on both sides until golden brown. Then lay them out on paper that absorbs grease well. Peel and finely chop the peppers and garlic. Place the zucchini in a shallow bowl, sprinkle with the garlic and pepper slices, and season with the remaining oil. Cut the mint with scissors and add it to the zucchini, salt and pepper. Bring the grape vinegar to a boil in a small saucepan, then pour over the zucchini and refrigerate. Then refrigerate for several days. Continue to store the finished product in a cold place and serve it with poultry meat.

Zucchini with carrots, honey and apple juice "Gifts of Autumn"

Ingredients:
Zucchini, carrots and apples - to taste.
For filling:
500 ml apple juice
50 g honey
10 lemongrass leaves,
500 ml of water
1 tbsp salt.

Cooking:
Zucchini, carrots, apples cut into slices, put in sterilized jars. Prepare the filling: boil apple juice, water and honey, adding salt and lemongrass. Pour the chopped blanks in jars with boiling filling and roll up. Turn the jars upside down, wrap and leave to cool.

Salad "Gardener Appetizer"

Ingredients:
1 kg zucchini,
400 g of sweet pepper.
200 g carrots.
400 g unripe plums,
1 head of garlic
1.5 tbsp salt,
½ stack Sahara,
1 tbsp 6% vinegar,
¾ stack. vegetable oil.

Cooking:
Cut the zucchini into cubes, sweet pepper into strips 1.5-2 cm wide, grate the carrots on a coarse grater. Pass the plums through a meat grinder, add salt, sugar, vegetable oil and boil. Then add zucchini, peppers, carrots and cook for 40 minutes, stirring occasionally. Add finely chopped parsley, head of garlic to the mass. Boil for another 5 minutes, arrange in jars, roll up, turn over and wrap.

Zucchini jam with citric acid "Under pineapple"

Ingredients:
1.5-2 kg of zucchini,
1.2 kg of sugar,
½ tsp citric acid,
200 g canned pineapples with juice.

Cooking:
Peeled and peeled zucchini cut into small cubes. From pineapple juice and sugar, boil the syrup and pour over the zucchini. Add citric acid. Stir and leave for 1 hour. Then drain the syrup, heat it, pour over the zucchini again and leave for another 1 hour. Cut the pineapples into small pieces, add to the zucchini, heat everything to a boil and let cool. Repeat the procedure 2-3 times until the zucchini look like pineapple pieces. Then boil for another 15-20 minutes, place in sterilized jars, roll up, turn upside down, wrap and leave to cool completely.

Zucchini-orange confiture with ginger and cinnamon

Ingredients:
1 large zucchini
3 oranges
3.3 stack. Sahara,
½ tsp citric acid,
½ tsp grated ginger root,
cinnamon - to taste.

Cooking:
Pass the zucchini peeled and seeds through a meat grinder, add sugar. Put on fire, bring to a boil, then remove from heat and let stand for 4 hours. Add oranges to the zucchini mixture, also peeled and passed through a meat grinder. Bring to a boil again and leave for 4 hours. Then add citric acid, ginger and cinnamon to the mixture, bring to a boil and cook for 20 minutes over low heat. Pour hot confiture into sterilized jars, roll up and wrap.

Good luck preparing!

Larisa Shuftaykina