Simple zucchini snacks for the winter. Delicious preparations for the winter from zucchini

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

Zucchini lecho

Ingredients:

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

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

Zucchini "under milk mushrooms"

Ingredients:

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

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

Zucchini snack bars

Ingredients:

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

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

Zucchini "with a glass"

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

Ingredients:

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

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

Zucchini "Mother-in-law's tongue"

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

Ingredients:

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

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

Adjika from zucchini for the winter with apples

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

Ingredients:

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

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

Ingredients:

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

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

Spicy zucchini with garlic and carrots

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

Ingredients:

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

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

Squash caviar just like in the store

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

Ingredients:

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

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

Zucchini season is quickly ending, but these are delicious. vitamin vegetables Can be easily stored until spring. The main thing is to choose The right way preservation of the product. Can be done with the most various additives zucchini preparations for the winter. Golden snack recipes are published below.

Zucchini, like milk mushrooms for the winter

It’s not for nothing that zucchini is called “chameleon vegetables”, because they are able to try on the most different tastes. To prepare spicy ala mushrooms, you need to take: 3.5 kg of vegetables, 1 tbsp. sunflower oil and the same amount table vinegar, 2 tbsp. coarse salt, 2 heads of garlic, a small bunch of parsley and fresh dill, 6 tbsp. Sahara.

1. Zucchini is cut into small squares (no thicker than 2 cm).
2. Finely chopped greens are added to the vegetables.
3. The garlic is passed through a press and, together with sugar, oil, vinegar and salt, is sent to the zucchini cubes.
4. Together, the products are marinated for at least 3 hours at room temperature.
5. First, a little liquid formed during infusion is poured into sterilized jars, and then the zucchini is loosely placed.
6. Containers with contents are sterilized in boiling water for 12-14 minutes.

After the procedure in boiling water, the jars are rolled up with a key and left to cool upside down. without wrapping (otherwise the vegetables will soften too much).

Golden recipe for Mother-in-law's tongue salad

For treats, it is important to take quality tomato sauce– without starch and flavorings. One glass is enough. And, besides this, we use: 1.5 kg of zucchini, 4 cloves, 1.5 tbsp. table vinegar 9%, 7-9 black peppercorns and 6 cloves, 80 g granulated sugar, 1 pc. bitter pepper, 3 sweet bell peppers, a head of garlic, 120 ml of drinking water and vegetable oil, half a large spoon of salt.

1. The zucchini is peeled, cut into cubes, mixed with chopped garlic cloves and hot pepper. Sweet vegetable also finely chopped.
2. Cloves, peppercorns, tomato sauce, vegetable oil, drinking water, granulated sugar and salt.
3. The appetizer is brought to a boil over medium heat, and then cooked over low heat for 25 minutes with frequent stirring.
4. 7-8 minutes before readiness, vinegar is poured into the pan.

All that's left is to roll it up.

Recipe for making zucchini jam

You can even prepare sweet zucchini dishes for the winter. So, to make jam you need to take: 800 g of granulated sugar and vegetables, 1 large lemon, 120 ml of drinking water.

1. Syrup is boiled from water and sugar for 5-6 minutes.
2. Zucchini cubes and a lemon minced through a meat grinder are placed in the liquid. Cook the ingredients together for 45 minutes over medium heat.

The dish is rolled into sterilized containers hot.

Squash caviar: recipes for preparing for the winter

Zucchini caviar goes well with toast, croutons or just soft bread. And it is very easy to prepare. Today several successful recipes are known.

With mayonnaise and tomato paste

Products you will need: 800 g peeled zucchini, 180 g white onion, 120 g of mayonnaise and the same amount of tomato paste without additives, 2 tbsp. sugar, bay leaf, 0.5 tsp. pepper and salt, 70 ml unfragrant sunflower oil.

1. Zucchini with onions are scrolled through a meat grinder, and then together with oil, mayonnaise and tomato paste go to the fire. After the mass boils, the heat is reduced from maximum to medium, and the components are cooked for another 90 minutes.
2. Then you need to add salt, pepper, bay leaf, sugar to the pan and cook the ingredients for another hour.

Sterilized jars of such caviar last well all winter.

We cook as in a store according to GOST

Products you will need: 0.7 kg of onions and tomatoes, 3.5 kg of young zucchini, 140 g of sugar, 2/3 tbsp. vegetable oil, 80 g fine salt, 20 ml table vinegar.

1. The onion is sautéed and then stewed with grated tomatoes until the volume of the mass is reduced by about 2 times.
2. Zucchini is cut into pieces, mixed with a few tablespoons of water and steamed in a saucepan under a lid until softened.
3. All vegetables are mixed and pureed in a blender.
4. All that remains is to salt and sweeten the ingredients, cook the mixture for half an hour, pour vinegar into it, stir and roll into jars.

It is also possible to store the preparations on the bottom shelf of the refrigerator.

Zucchini-eggplant caviar

Products you will need: 2 pcs. young zucchini, eggplant, yellow or red sweet pepper, tomato, onion and garlic cloves, 2 tbsp. salt, 70 ml vegetable oil, ground red pepper to taste.

1. The onion is fried in oil until golden, then small pieces of sweet pepper, tomatoes, eggplant, and zucchini are added to it one by one. Each new layer must be cooked before adding the next one. They need to be lightly salted.
2. At the end of cooking, chopped garlic is added and the mixture is tested for salt.

Squash caviar can be either rolled up or served immediately.

With tomatoes for the winter

Products you will need: 3 kg of zucchini, 1.2 kg of carrots and white salad onions, 2 kg ripe tomatoes, olive oil, coarse salt, granulated sugar, ground pepper.

1. All vegetables are individually fried olive oil until golden, after which they are passed together through a meat grinder.
2. The resulting mass is salted and peppered, and sprinkled with sugar to taste.
3. Next, the mixture must be transferred to a saucepan or saucepan, brought to a boil, and then the excess liquid evaporated over low heat.
4. The finished product is placed in jars and pasteurized.

Before you send the rolled pieces into the cold for the winter, they need to be cooled upside down.

Squash caviar with vinegar

Products you will need: 800 g of young zucchini without skin, half a kilogram of overripe tomatoes, white onions and carrots, 1 tbsp. non-aromatic oil, 1-1.5 tbsp. salt, 2.5 tbsp. white sugar, 3-4 garlic cloves, 1 tbsp. table vinegar, a pinch of hops-suneli.

1. All vegetables, except onions, are grated and fried one by one in a small amount of any fat until soft. The onion is cut into small cubes and also sautéed.
2. Together, the ingredients are simmered in a frying pan until soft and the juices have evaporated. Then vinegar, salt, sugar, garlic cloves and suneli hops passed through a press are sent into the container.
3. Next, the mass is stewed for another 15 minutes.
4. All that remains is to roll the caviar into sterilized containers.

It is better to choose jars with a volume of no more than 0.5 liters.

Simple recipe without frying

Products you will need: 1.7 kg of zucchini, 370 g of white onion, 3-5 garlic cloves, bell pepper, 3 tomatoes, 1 tbsp. l. salt, a quarter cup of sugar and the same amount of vegetable unrefined oil, 2 tbsp. vinegar.

1. All vegetables without skin are turned into puree using a blender.
2. The mass is brought to a boil, and then cooked for about an hour at minimal heat.
3. 15 minutes before the end of cooking, add sugar, salt, vinegar and oil to the pan.

The snack is rolled into small jars using a special key.

With apples, carrots, peppers and tomatoes

Products you will need: 0.7 kg white onion, 1 large apple, 5 carrots, 2 kg of tomatoes and the same amount of zucchini, 1 red sweet pepper, chili pepper, salt, sugar, head of garlic.

1. All vegetables and apples are coarsely chopped and fried one by one in oil. Next, they are scrolled through a meat grinder, mixed with chopped garlic, salt, and sugar.
2. The resulting mixture is stewed for 1.5 hours on low heat on the stove.

The finished caviar is rolled into jars and stored in a cellar or pantry.

Golden recipe for sliced ​​zucchini for the winter

Pieced vegetables can be deliciously prepared for the winter even without sterilization. In addition to zucchini (1.5 pieces), the following will be used: 2 cloves of garlic, 1 small spoon of salt, 2 tsp. sugar and the same amount of table vinegar, bay leaves, dill umbrellas and currant leaves for flavor.

1. All ingredients are placed at the bottom of a sterile glass container (zucchini is cut into cubes, garlic is cut into thin slices) and poured with boiling water.
2. After 10 minutes, the liquid from the jar is drained, brought to a boil again and returned to the food.
3. The procedure is repeated 1 more time.
4. Before the last filling, sugar and salt are poured into the jar, vinegar is poured in, and fragrant leaves and umbrellas. All that remains is to roll up the container.

Zucchini is stored in the same jar in which it was processed with boiling water.

Acute treatment

The more garlic and pepper you use in a dish, the spicier it will be. You can take 3 heads and 1 piece of these products, respectively. And, in addition to them: 2.5 kg of soft tomatoes and young zucchini, 0.7 kg of yellow or red bell pepper, 2 pcs. carrots and onions, half a glass of table vinegar, 2 tbsp. salt and 1 tbsp. Sahara.

1. The tomatoes are peeled, chopped and boiled until boiling. The vegetables include finely chopped onions, garlic cloves, hot peppers, grated carrots, zucchini cubes and sweet pepper slices.
2. Salt and sugar are added to the mass, after which it is cooked for 25 minutes.
3. A couple of minutes before the end of the process, vinegar is poured in.

If desired, you can add finely chopped greens to the appetizer before rolling.

Adjika from zucchini with tomatoes

Spicy adjika is served with hot soups and meat. To prepare it, take: 1.5 kg of any zucchini, 3 tomatoes, a carrot, a head of garlic, half a hot pepper, 20 g of salt and 2 times as much sugar, 65 ml of vinegar.

1. Vegetables are cut into slices and placed in a pan. Pepper, chopped garlic, all the greens and horseradish leaves are sent on top. The layer is repeated again.
2. A marinade is prepared from water, salt and sugar in a separate container. When the liquid boils, add vegetables and herbs.
3. The workpiece is rolled into jars or covered with a lid and infused in the cold for a day.

After 30 hours, you can try the treat.

Marinated zucchini in mustard

A recipe for spicy lovers. To prepare the snack you will use: 4 kg of vegetables, 1 tbsp. 9% vinegar, granulated sugar and non-fragrant vegetable oil, 2.5 tbsp each. homogeneous mustard and ground black pepper, a third of a glass of coarse salt, a head of garlic, a bunch of fresh dill.

In Korean

To process zucchini according to this recipe, it is better to use a special “Korean” grater. And from the products: 3.5 kg of zucchini, 2 tsp. seasoning for Korean carrots, 2.5 tbsp. salt, 650 g carrots and onions, 1 tbsp. butter and sugar, garlic head, 170 ml vinegar (table).

1. Zucchini and carrots are grated on a special grater. Chopped garlic cloves and onions are added to them.
2. A marinade is prepared from the remaining ingredients and poured over the vegetables.
3. After 35 minutes, you can place the Korean salad in glass containers and sterilize.

Only after processing in boiling water is completed can the jars be sealed.

Canned fried zucchini for the winter

Even vegetables fried in oil can be preserved until winter. In addition to zucchini (800 g), will be used: 2.5 tbsp. l. vinegar (9%), 7-8 cloves of garlic, 120 ml of non-aromatic vegetable oil, 1 small spoon of fine salt.

1. Zucchini slices (no thicker than 1 cm) are salted and fried on both sides after 12-15 minutes.
2. Boiled and cooled oil is poured into the bottom of a jar sterilized in the oven.
3. Zucchini and finely chopped garlic are placed on top in layers.
4. All that remains is to sterilize the filled jars in a saucepan with water and close.

Zucchini appetizer for the winter has many various options. It’s difficult to call any zucchini salad recipe classic. In preparations, zucchini is also found as the main ingredient, and is used in different proportions with tomatoes, carrots, onions, bell peppers, eggplants and other vegetables.

Zucchini contains fiber, many microelements and vitamins, and is light and delicate taste. They are low-calorie foods and are recommended for dietary nutrition.

Zucchini preparations for the winter are prepared with tomato juice, in a marinade with vinegar, garlic and herbs, with spices. Zucchini is harvested whole, cut into slices, grated, stuffed, marinated with spices, beans and mushrooms. The result is always the same - a delicious dish loved by all family members and guests.

For preparations, it is best to use young zucchini fruits: they contain an increased amount of vitamin C.

Recipes for zucchini snacks for the winter

How to prepare a zucchini appetizer for the winter - 15 varieties

Not a snack, but a real meal! Healthy, nutritious, tasty and appetizing.

Ingredients:

• zucchini - 8 pcs.
• tomatoes - 2 kg
• vegetable oil - 8 tbsp. l.
• garlic - 2 pcs.
• salt - 2 tsp.
• sugar - 2 tsp.
• vinegar essence - 2 tsp.
• spices.

Preparation:

Cut the zucchini into thin slices and fry until golden brown.

Grind the tomatoes and garlic separately in a blender. Pour the tomato mixture into the pan and cook for 10 minutes. At the end, pour in the vinegar essence, add spices, sugar and salt.

IN clean jars Layer 0.5 l of zucchini and garlic. Pour the tomato mixture into the jars. Sterilize for 10 minutes.

Roll up, turn over and cover with a blanket.

Tomatoes can be passed through a meat grinder.

An appetizer with zucchini and rice is not only tasty, but also filling.

Ingredients:

• zucchini - 3 kg
• rice - 2 cups
• bell pepper - 4 pcs.
• tomatoes - 3 kg
• onion - 1 kg
• garlic
• vegetable oil - 250 ml
• sugar - 4 tbsp. l.
• spices
• salt.

Preparation:

Boil the rice until half cooked. Pass the tomatoes through a meat grinder or chop with a blender.

Chop the garlic and add to the tomato mass.

Cut the zucchini, onion and pepper into cubes. Grate the carrots.

Place the tomato mixture into the pan. Salt, pepper, add spices, sugar and butter. Boil.

After five minutes, add vegetables and rice. Cook for 45 minutes.

Place the snack in sterile jars and wrap it up.

Yield: 6 liters.

This one is delicious zucchini appetizer will warm everyone in the cold winter evening and will become your favorite dish.

Ingredients:

• zucchini - 2 kg
• green beans - 1 kg
• bell pepper - 2 kg
• carrots - 2 kg
• onion - 1 kg
• sugar - 4 tbsp. l.
• garlic - 2 pcs.
• vegetable oil - 300 ml
• apple cider vinegar 6% - 150 ml
• allspice peas
• black peppercorns
• ground black pepper
• bay leaf
• salt.

Preparation:

Carrots and green beans cut into strips. Coarsely chop the zucchini, peppers and onions. Chop the garlic.

Prepare the marinade: mix oil, vinegar, spices, sugar and garlic.

Place the vegetables in a saucepan, pour over the marinade, and leave to marinate for one hour.

Cook for 40 minutes. Place into jars and roll up. Turn the jars over and leave to cool at room temperature.

Zucchini appetizer for the winter in garlic and apple sauce

The appetizer can be made from regular zucchini or zucchini. Nice, aromatic taste summer is especially felt in the cold season.

Ingredients:

• zucchini or zucchini - 2 kg
• apple - 2 pcs.
• bell pepper - 1 pc.
• garlic - 2 pcs.
• hot pepper - 1 pc.
• tomato juice- 700 ml
• sugar - 1 glass
• salt - 50 g
• vinegar 9% - 100 ml
• vegetable oil - 1 cup.

Preparation:

Cut the zucchini into slices, slices or circles.

Grind apples, sweet peppers, hot peppers and garlic separately in a blender. Place all ingredients and spices, except garlic and vinegar, into a saucepan. Pour in tomato juice.

Cook for 1 hour. 10 minutes before the end, add garlic and vinegar.

Place the contents in sterile jars, roll up, turn over and wrap.

Ingredients:

• zucchini - 2 kg
• onion - 250 g
• carrots - 300 g
• mayonnaise - 125 g
• vinegar 9% - 125 ml
• sugar - 4 tbsp. l.
• vegetable oil - 150 ml
• salt - 2 tbsp. l.
• ground black pepper.

Preparation:

Cut the zucchini into strips. Onion - cubes. Grate the carrots.

Place vegetables in a saucepan. Salt, pepper, add mayonnaise, butter, sugar and vinegar. Mix and distribute into jars.

Sterilize for 30 minutes. Roll up and wrap in a warm blanket.

The spicy, rich and aromatic gravy makes the appetizer incredibly tasty.

Ingredients:

• zucchini - 2 kg
• carrots - 1 pc.
• bell pepper - 2 pcs.
• apples - 2 pcs.
• onion - 1 pc.
• garlic - 1 pc.
• sugar - 1 glass
• tomato paste - 70 g
• ground red pepper
• vinegar 9% - 100 ml
• salt - 50 g

Preparation:

Cut the zucchini into cubes or as desired.

Grind carrots, apples, peppers, onions and garlic in a blender. Place everything in a saucepan and add salt, sugar, spices, tomato paste and oil.

Bring to a boil and add zucchini. Cook for 1 hour.

Divide into jars. Turn over and wrap.

Try making this recipe once and it will become your favorite snack for years to come.

Ingredients:

• zucchini - 1 kg
• white cabbage - 0.5 kg
• onion - 1 pc.
• vegetable oil - 100 ml
• sour cream - 4 tbsp. l.
• vinegar 5% - 4 tsp.
• salt.

Preparation:

Finely chop the cabbage and sprinkle with vinegar. Cut the zucchini into strips. Finely chop the onion.

Place vegetables in a thick-bottomed pan. Add salt, a little water and vegetable oil. Simmer for 30 minutes.

Add sour cream and leave on the stove for another 10 minutes. At the end of cooking, add vinegar.

Place the prepared mixture into clean jars and sterilize for 20 minutes. Roll up the lids, turn upside down and cover with a warm blanket until completely cooled.

An excellent option for preparing for the winter: a delicious snack and addition to any dish.

Ingredients:

• zucchini - 3 kg
• tomatoes - 1.5 kg
• bell pepper - 500 g
• carrots - 500 g
• sugar - 100 g
• ground red pepper - 2.5 tbsp. l.
• salt - 2 tbsp. l.
• garlic - 5 pcs.
• vegetable oil - 1 cup.

Preparation:

Pass zucchini, tomatoes, carrots and peppers through a meat grinder. Chop the garlic.

Place everything in a saucepan. Salt, add butter and sugar.

Cook for 40 minutes. Add ground red pepper and cook for another 10 minutes.

Place adjika in sterile jars, roll up and wrap overnight.

A very original and unusual tasting snack with useful herbs and mushrooms. Add to your recipes!

Ingredients:

• zucchini - 1.5 kg
• fresh mushrooms - 0.5 kg
• parsley
• dill
• butter
• ground black pepper
• vegetable oil
• salt.

Preparation:

Boil the mushrooms, cool, thinly slice and fry in butter.

Chop the greens.

Cut the zucchini into slices. Fry the zucchini, breaded with flour, in vegetable oil.

Place mushrooms and zucchini in a saucepan and simmer for 7 minutes. Add greens. Simmer for another 6 minutes.

Place the snack in jars and sterilize for 30 minutes. Roll up, turn over and wrap until completely cool.

Zucchini in Korean

Spicy, juicy, flavorful snack will not go unnoticed on the holiday table.

Ingredients:

• zucchini - 1 kg
• bell pepper - 3 pcs.
• carrots - 3 pcs.
• garlic - 2 pcs.
• vinegar 9% - 100 ml
• ground red pepper
• sugar - 100 g
• spices for Korean carrots- 2 tsp.
• vegetable oil - 100 ml
• salt.

Preparation:

Cut the pepper into thin strips. Grate the zucchini and carrots into long strips. Chop the garlic.

Place everything in a saucepan, add spices, stir and refrigerate for 5 hours.

Prepare a marinade from vinegar, oil, salt and sugar and pour it into a pan with vegetables.

Divide the contents into clean 0.5 liter jars and sterilize for 20 minutes. Roll up, turn over and wrap overnight.

Surprise your family and friends with a special touch - mustard taste this snack.

Ingredients:

• zucchini - 2 kg
• dry mustard - 2 tbsp. l.
• sugar - 100 g
• vinegar - 100 ml
• garlic - 1 pc.
• dill
• vegetable oil - 100 ml
• salt.

Preparation:

Coarsely chop the zucchini and place in the pan. Chop the garlic and herbs.

Prepare the marinade: mix garlic, herbs, vinegar, salt, oil, sugar and dry mustard.

Pour the marinade over the vegetables and leave for 3 hours.

Divide the mixture into jars and sterilize for 20 minutes. Roll up, turn over and wrap.

This preparation can be a great side dish for meat dishes or serve great snack under the pile.

Ingredients:

• zucchini - 3 kg
• beans - 2 cups
• bell pepper - 0.5 kg
• sugar - 1 glass
• tomato juice - 1 l
• vegetable oil - 2 tbsp. l.
• vinegar 9% - 1 tbsp. l.
• ground black pepper
• salt.

Preparation:

Boil the beans until tender. Cut the zucchini and pepper into cubes.

Place vegetables in a saucepan and cook for 1 hour. Add beans, spices, salt, sugar, oil and vinegar. Cook for 5 minutes

Place into jars and roll up. Turn over and wrap overnight.

Even the most sophisticated gourmets will appreciate this recipe. You definitely haven't tried anything like this yet!

Ingredients:

• zucchini - 1 kg
• pumpkin - 1 kg
• sweet pepper - 4 pcs.
• onion - 1 kg
• sugar - 0.5 kg
• mustard seeds
• turmeric
• celery seeds
• ground black pepper
• white wine vinegar 6% - 700 ml
• salt.

Preparation:

Grate the zucchini and pumpkin. Finely chop the onion. Place in a saucepan, add salt and stir. Leave overnight.

Drain the juice and rinse with water. Cut the pepper into cubes.

Place all ingredients in a saucepan, add salt, spices, sugar, vinegar and put on fire. Cook for half an hour.

Place the contents in 0.5 liter jars and sterilize for 10 minutes.

Screw on the lids, turn over and cover with a blanket.

Delicious and simple snack, which absolutely everyone can do. A good substitute for mushrooms.

Ingredients:

• zucchini - 1 kg
• sunflower oil - 50 ml
• ground coriander
• garlic - 1 pc.
• vinegar 9% - 50 ml
• sugar - 50 g
• dill
• ground black pepper
• salt.

Preparation:

Cut the zucchini into cubes. Garlic - in slices. Chop the dill.

Place the zucchini in a saucepan. Salt, pepper, add sugar, coriander, pepper. Pour in the oil. Stir and leave to marinate for 6 hours.

Place 0.5 liters in clean jars and sterilize for 20 minutes.

Roll up, turn over and wrap.

A snack for everyone who loves zucchini. Spicy, tasty, savory snack.

Ingredients:

• zucchini - 1 kg
• tomatoes - 0.5 kg
• bell pepper - 3 pcs.
• garlic - 2 pcs.
• hot pepper - 1 pc.
• sunflower oil - 100 ml
• sugar - 100 g
• vinegar - 2 tsp.
• salt.

Preparation:

Cut the zucchini into thin longitudinal strips. Grind tomatoes, sweet and hot peppers and garlic and place in a saucepan. Salt, pepper, add sugar, oil and vinegar.

Place on the fire, bring to a boil and add the zucchini. Cook for 40 minutes.

Place into jars and roll up.

Oh, what a miracle these zucchini are! Tasty and healthy. And how many dishes can be prepared from them - and vegetable stew, and pancakes, and fried in batter, and stuffed - choose to taste. But, unfortunately, the youth of squash is short, they do not last long, and therefore housewives have gotten the hang of cooking zucchini for the winter. Zucchini is pickled, salted, fermented, prepared into salads, snacks, caviar, and even made into jam and candied fruits. Truly versatile vegetable! We offer you several interesting recipes.

Zucchini snacks with the addition of tomatoes or carrots, peppers can complement any side dish and meat dish. They will go very well with any alcohol, so they can be used both for daily use, and for filing to festive table. You just need to know how to prepare such salads and what spices are best to combine them with. In the photo and video recipes offered below you can find many original blanks with spicy or spicy seasonings. For example, having studied the proposed instructions, the hostess will be able to easily prepare preparations with rice and salads from fresh zucchini in Korean. You will lick your fingers. No less attractive are the tips that make it easy to prepare a simple zucchini salad for the winter. Mother-in-law’s tongue. Each of the recipes discussed is ideal for preparing any volume of seaming.

Pickled zucchini for the winter

Ingredients:
1 kg of young zucchini,
1 liter of water,
100 ml apple cider vinegar,
100 g sugar,
1.5 tbsp. salt,
3 black peppercorns,
2 carnations,
coriander seeds, dill.

Preparation:
Wash the zucchini, cut in half lengthwise. Wash the dill and dry. Prepare the marinade: add sugar, salt and vinegar to the water, bring to a boil, remove from heat. Place the zucchini in sterilized jars along with dill sprigs, add spices and pour boiling marinade (leave the remaining marinade). Cover the jars and leave for 1 day. Then add the remaining marinade, close the jars and store in a cool place.

Country-style pickled zucchini

Ingredie nts:
1 kg zucchini,
30 g dill,
10 cloves of garlic,
1 pod of hot pepper,
3−5 peas of allspice,
75−90 g salt,
70−75 g 9% vinegar,
1 liter of water.

Preparation:
Wash young zucchini up to 15 cm long, cut off the stalk, cut into slices 1.5 cm thick. Chop the dill, cut the pepper and garlic lengthwise into several pieces. Place the prepared spices and herbs on the bottom of the jars, fill them tightly with zucchini. Dissolve salt in boiling water, add vinegar and pour into jars. Sterilize jars in boiling water: half-liter jars - 12 minutes, liter jars - 15 minutes. Roll up.

The following recipes will be of interest to spicy food lovers.

Pickled spicy zucchini

For 1 liter of water: 450−600 ml 9% vinegar, 15 g leaves black currant, 1-2 bay leaves, 5-7 pcs. cloves and black pepper.

Preparation:
Peel young zucchini with unripe seeds and dense pulp, remove the core, cut into cubes 2-3 cm in size. Blanch the zucchini in boiling water for 5-7 minutes and immediately cool in cold water. Prepare the marinade - dissolve sugar and salt in boiling water, add spices, vinegar, remove from heat. Fill the jars and pour over the hot marinade. Pasteurize half-liter jars for 15 minutes, liter and two-liter jars for 20 minutes. Roll up.

Spicy zucchini appetizer

Ingredients:
4 kg zucchini,
1 stack tomato paste,
1 stack vegetable oil,
1 stack chopped garlic,
2 tbsp. salt,
3 tbsp. vinegar.

Preparation:
Peel the zucchini, cut into cubes, mix with oil and tomato paste and simmer for 40 minutes. 5 minutes before the end, add vinegar and garlic. Roll up.

Spicy zucchini appetizer

Ingredients:
3 kg zucchini,
4 sweet peppers,
2−4 hot peppers,
3 cloves of garlic,
400 g tomato paste,
200 g vegetable oil,
4 onions,
600 g carrots,
200 g sugar,
200 g 5% vinegar,
1 tbsp. salt.

Preparation:
Cut the zucchini into strips, chop the garlic, sweet and bitter peppers. Dilute the tomato paste with water to a liter, pour over the zucchini. Separately, fry the onions and carrots in a frying pan, mix with zucchini, add sugar, salt and simmer for 15-20 minutes until soft. Then add vinegar, boil for 5 minutes and pour into jars. Roll up, cover with a blanket and let cool.

Ingredients:
3 kg zucchini,
1 stack vegetable oil,
10 tbsp. tomato paste,
3.5 tbsp. salt,
3 tsp ground black pepper,
4.5 tbsp. 9% vinegar,
2 heads of garlic,
1−2 hot peppers,
a bunch of dill or parsley.

Preparation:
Pass the peeled zucchini through a meat grinder and leave for a couple of hours. Transfer to an enamel pan, add oil, tomato paste, salt, pepper, simmer for 1.5 hours. Dilute the vinegar in a glass of water, add to the zucchini, add garlic and herbs, and simmer for another 10 minutes. Place into jars and roll up.

Zucchini in Lithuanian style

Ingredients:
3 kg zucchini,
1 stack salt,
1 stack vegetable oil,
1.5 cups sugar,
1 stack 9% vinegar,
½ cup grated garlic.

Preparation:
Peel the zucchini, cut into cubes, sprinkle with salt and leave for 2 hours. Prepare the marinade: boil vegetable oil with sugar and garlic, add vinegar, boil. Squeeze the juice from the zucchini, put it in jars, and pour boiling marinade over it. Sterilize: liter - 10 minutes, three-liter - 20 minutes. Roll up, wrap up.

There are many zucchini salads, but perhaps the most famous is "Mother-in-law's tongue".

Ingredients:
2 kg peeled zucchini,
1 kg of tomatoes,
4 things. sweet pepper,
2 heads of garlic,
1 hot pepper,
1 stack unrefined vegetable oil,
1 stack Sahara,
2 tbsp. salt,
2 tsp vinegar.

Preparation:
Cut the zucchini into thin long strips - “tongues”. Grind all other products through a meat grinder, add butter, sugar, salt and vinegar. Put on fire, bring to a boil, add zucchini to this mixture, cook for 40 minutes, place hot in sterilized half-liter jars and roll up. Wrap up and cool.

Zucchini in Ukrainian

Ingredients:
1 kg peeled zucchini,
100 ml vegetable oil,
20 g garlic,
10 g dill and parsley,
60 ml table vinegar.

Preparation:
Peel young zucchini, cut into slices, fry in vegetable oil until golden brown. Grind the garlic in a mortar, place it on the bottom of the jars, add salt, pour in oil, vinegar, and pack the zucchini tightly. Sterilize half-liter jars for 25 minutes, liter jars for 45 minutes. Roll up.

Ingredients:
5 kg zucchini,
0.5 liters of oil,
300 ml 9% vinegar,
200 g sugar,
200 g garlic,
1 hot pepper,
3 tbsp. salt.

Preparation:
Peel the zucchini and cut into thin slices. Place dill, parsley, zucchini, salt, vinegar, oil on the bottom of the pan and cook over low heat for 20 minutes from the moment it boils. Then add garlic, hot pepper, boil for 3 minutes, put into jars and roll up.

Zucchini lecho

Ingredients for one three liter jar:
1.5 kg zucchini,
6 pcs. sweet pepper,
6 onions,
1 kg red tomatoes,
2/3 stack. vegetable oil,
2/3 stack. Sahara,
2 tbsp. salt,
½ cup 9% vinegar.

Preparation:
Cut the zucchini and pepper into strips, the onion into half rings, and mince the tomatoes. Prepare the marinade: mix oil, sugar, salt and vinegar, boil. Place in the boiling marinade one by one: boil zucchini for 15 minutes, cook onion for 5 minutes, cook pepper for 5 minutes, cook tomatoes for 5-10 minutes. Expand ready salad in sterilized jars, roll up.

Squash Cavier

Ingredients:
2 large zucchini,
2 carrots,
1 kg of tomatoes,
10 cloves of garlic,
1 tbsp. vegetable oil,
salt and pepper to taste.

Preparation:
Peel all the vegetables, pass through a meat grinder, place in a basin or wide pan and simmer until the liquid boils away. Then add vegetable oil, salt, sugar and crushed garlic, mix and simmer for another 10 minutes. Place in sterilized jars and seal.

Squash caviar with celery

Ingredients:
1 kg zucchini,
1 celery with stalks and leaves,
100 g tomato paste,
salt to taste.

Preparation:
Peel the zucchini, pass through a meat grinder, place in a mold and finish in the oven. Cut the celery into small strips and fry in vegetable oil along with the cuttings and leaves. 10 minutes before the caviar is ready, add celery, sauteed tomato paste, salt and put it in the oven. Ready mass Pack into jars, sterilize for 30 minutes. Roll up.

Jam and candied zucchini are very interesting way save zucchini for the winter. The jam has a pleasant delicate taste, and candied fruits can become an excellent alternative sweets.

Salted zucchini

Ingredients:
10 kg of zucchini (no more than 15 cm long, 4-5 cm in girth),
300 g dill,
50 g horseradish root,
2 pods of hot pepper,
2−3 cloves of garlic,
Filling: for 1 liter of water - 70-80 g of salt, dill and tarragon, black currant and cherry leaves.

Preparation:
Wash zucchini with dense pulp and soak for 2-3 hours in cold water. Prepare a container (barrel or enamel tank). Place half of all the seasonings on the bottom of the container, place the zucchini tightly, and sprinkle the remaining seasonings on top. Pour in excess brine, place a wooden circle and press down. Cover the dishes with a clean cloth and keep at room temperature until fermentation begins. Then transfer to a cellar or basement with a temperature of 0−1ºС. After 10-15 days, add brine and close the lid tightly.

Appetizing zucchini salad for the winter You will lick your fingers - a recipe with step-by-step photo instructions

Spicy, but very delicious salad made from zucchini by adding hot pepper and horseradish. With such additives, even the most simple blank will receive unusual taste. But to prevent the roll from being too spicy, it is recommended to use such ingredients at your own discretion: some people simply don’t like it too much. spicy dishes and prefer the slight taste of savory additives. Therefore, after studying the specified recipe with a photo, and starting to prepare such a salad, you are allowed to independently change the proportions of spices and seasonings.

Ingredients for making finger-licking zucchini salad for winter

• chopped zucchini - 12 cups;
• chopped onion - 4 cups;
• bell pepper - 2 red and 1 green;
• salt - 1/3 cup;
• sugar - 0.5 cups;
• vinegar - 0.5−0.7 cups;
• nutmeg - 1 tbsp;
• turmeric - 1 tbsp;
• canned horseradish - 2−4 tbsp;
• chili pepper - half.

A step-by-step photo recipe for winter preparation of zucchini salad. You'll lick your fingers.

How to make a delicious salad from raw green zucchini - detailed video recipe

To prepare amazing winter rolls, you can use both simplified and quite complex recipes. You just need to choose instructions that you really like based on the specifics of preparing the food. For example, in the following video recipe you can learn how to quickly prepare a hearty salad from fresh zucchini.

Recipe with step-by-step video of preparing a delicious raw zucchini salad

The proposed video instructions will help you easily prepare canned salad for the winter from ordinary zucchini. But in order to give such a preparation amazing taste Housewives are advised to add their favorite seasonings to the specified spices.

Korean-style spicy zucchini and carrot salad for the winter - step-by-step photo and video recipes

Typically, when cooking Korean-style zucchini, store-bought spices are used. But in the case of preparing a salad, you can replace regular seasonings non-standard ingredients. For example, quite spicy, but tasty Korean snack, there will be a salad of zucchini and carrots, Dijon mustard. Such components will help create a completely new snack, which will have a pleasant and delicate taste.

List of ingredients for preparing a spicy Korean salad with zucchini and carrots for winter

• zucchini - 4 pcs.;
• carrots - 2 pcs.;
• wine vinegar - ¼ tbsp.;
• olive oil - ¼ tbsp.;
• Dijon mustard - 1 tsp;
• garlic - 1 clove;
• honey - ¼ tsp;
• onion feathers - 5 pcs.;
• basil - 10 leaves;
• salt, pepper - to taste.

Step-by-step recipe for preparing Korean-style carrot and zucchini salad for winter

Video recipe for preparing salad with carrots and zucchini in Korean for winter

For fans of spicier and more familiar preparations, you can prepare a different one for the winter spicy salad in Korean. The following recipe describes in detail the features of its preparation and the rules for rolling.

How to make zucchini salad quickly and tasty - simple recipes with photos and videos

Zucchini canned with various spices not only retains its freshness, but is also perfectly soaked in spices. Therefore, thanks to the combination of different seasonings, you can give this universal ingredient quite unusual and spicy taste. For example, Dijon mustard and celery seeds work very well. Also, housewives, using the recipe below as a basis, can add rolls and their favorite spices during cooking.

List of ingredients for a delicious and quick zucchini salad recipe

• onions - 5 pcs.;
• grated zucchini - 12 cups;
• bell pepper - 1 green and 1 red;
• salt - 5 tbsp;
• sugar - 3 tbsp;
• apple cider vinegar - 2.5 tbsp;
• corn starch - 2 tbsp;
• turmeric, mustard - 1 tsp;
• celery seeds - 2 tbsp.

A simple recipe for a quick and delicious zucchini salad

Recipe with video of making a simple zucchini salad

Another simple option for preparing a delicious zucchini salad can be found in the following video instructions. It will help you easily make a very tasty and spicy preparation for the winter for your family and friends.

Unusual winter zucchini salad with mayonnaise - step-by-step video instructions

Innings canned zucchini with butter is common. But adding mayonnaise to such a preparation will help give it an unusual look and original taste. The following recipe describes step by step the features of sealing such non-standard preservation for the winter.

Step-by-step recipe with video for preparing an unusual zucchini salad with mayonnaise for the winter cold

Do not spoil the taste of the workpiece and achieve it long-term preservation will help correct addition ingredients and their preparation. The following video recipe describes step by step the features of preparing zucchini with mayonnaise for the winter:

Original salad with zucchini, tomatoes and rice for the winter - detailed photo recipe

Combination different types vegetables with rice allows you to create a very unusual and satisfying salad. This appetizer is perfect for serving on a holiday table. At the same time, storing such a preparation of zucchini, tomatoes, and cereals will not be difficult. Next recipe describes step by step the process of preparing such a non-standard winter salad of zucchini, peppers, tomatoes and carrots with simple and affordable spices.

List of ingredients for preparing an original winter salad with tomatoes, rice and zucchini

• carrots - 5 pcs.;
• zucchini - 3 kg;
• cherry tomatoes - 3 kg (can be replaced with regular tomatoes);
• onion - 2 pcs.;
• rice - 0.5 tbsp.;
• vinegar 9% - 1.5 tbsp;
• bell pepper - 3 kg;
• black and black peppercorns - 6 pcs.;
• sugar - 4 tbsp;
• salt - 2 tbsp;
• rast. oil - 1 tbsp.;

Detailed recipe for winter salad preparation with rice, tomato and zucchini

Appetizing salad with zucchini and tomatoes for the winter - step-by-step photo instructions

An original salad of zucchini and tomatoes does not have to be tender and satisfying. With enough hot pepper and spices added to it, you can get an appetizing and spicy snack that will appeal to all fans unusual blanks. Every housewife can make such a roll; she will only need to study in detail the recipe below with photos and follow all the instructions.

Ingredients for winter tomato and zucchini salad recipe

• crushed tomatoes - 15 cups;
• grated zucchini - 30 cups;
• salt - ¾ tbsp.;
• sugar - 1 tbsp;
• onions - 12 small;
• bell pepper - 6 red and 4 green;
• caraway, dried garlic powdered mustard - 3 tbsp;
• vinegar - 0.5 tbsp;
• red pepper - 2 tbsp;
• chopped coriander - 2 cups;
• corn starch - 3 tbsp;
• chili pepper - 2 pcs.;
• tomato paste - 80 ml.

Step-by-step recipe with photos of preparing zucchini salad with tomatoes for winter

Delicious salads with fresh zucchini for the winter - step-by-step recipes with photos and videos

Not everyone likes it too spicy and spicy snacks. Ideal for fans of sweeter and more delicate preparations the recipe will do preparing a salad from fresh zucchini and corn. In the instructions below with a photo you can learn how to properly prepare such a roll for the winter quickly and easily.

List of ingredients for preparing a delicious zucchini salad for the winter cold

• fresh corn - 3 cobs (can be replaced with a can of canned corn);
• zucchini - 1 large;
• bell pepper - 1 pc.;
• onion - half;
• apple cider vinegar - 1.5 tbsp;
• mustard seeds, salt - 1.5 tsp;
• star anise - 1 pc.;
• ketchup - 2−3 tbsp.

Recipe for a delicious winter salad from fresh zucchini

Video recipe for preparing a delicious winter salad with fresh zucchini

No less interesting recipe for lovers of sweetish salads can be found in the following video instructions. It will help you prepare easily delicious preserves for winter for your family and friends.

Spicy salad with zucchini and spices in Korean - detailed recipes with photos and videos

Housewives will definitely like the following Korean-style canned salad due to its simplicity and ease of use. And the recipe below with photos will help you get acquainted with the features of preparing such a simple seaming.

Ingredients for making Korean zucchini salad with spicy spices

• zucchini - 1 kg;
• onion - 2 pcs.;
• salt - 1 tbsp;
• vinegar - 3 tbsp;
• oil - 1 tbsp;
• mustard seeds - 2 tsp;
• sugar - 1.5 tsp;
• turmeric, celery seeds - 1 tsp.

Photo recipe for preparing a spicy salad with zucchini spices in Korean

Recipe with video instructions for preparing Korean squash salad

The following salad, the recipe for which is described in the video, is also considered quite simple to prepare. Simple instructions will help you easily prepare an amazing roll for the winter and please your loved ones unusual snack in Korean.

Hearty zucchini salad Mother-in-law's tongue - interesting video recipes

Quite popular among modern housewives original salad from zucchini Mother-in-law's tongue. There are many options for preparing it, so the classic recipe can easily undergo useful changes. In the video below you can find original instructions for preparing such a salad with different ingredients and spices.

A selection of video recipes for preparing a hearty salad: Mother-in-law's tongue with zucchini

After studying the proposed videos, it will not be at all difficult to prepare mother-in-law’s tongue zucchini salad, which is hot, spicy, and sweet. You just need to choose the most suitable option and use it when preparing seaming for the winter. For example, you can make it from zucchini and eggplant, or prepare canned tomatoes.

Among the simple photo and video instructions proposed above, you can easily select original recipes zucchini salad. It can be cooked with spicy or hot spices, and can be used as additives available ingredients: rice, eggplant, tomatoes or carrots. Housewives who want to try it classic recipes, can check out the recipes for the Mother-in-Law’s Tongue, Finger-Lickin’ Salads. But they can also prepare the most delicate preparations in Korean. Each zucchini salad for the winter allows for a slight change in composition, but the proportions of the main ingredients during the cooking process must be observed.

Recipes for snacks from young zucchini for the winter

A winter snack made from zucchini is a very common preparation, since these vegetables have an excellent taste, and gardeners grow them without special effort in large quantities.

verified, original recipes a bunch of.

How nice it is to enjoy a delicious snack with your family or treat gourmet dish guests appearing on the doorstep.

Zucchini salads are especially popular.

Monastic salad

For it you will need:

• zucchini - 3−4 kg;
• onions, tomatoes - 1 kg each;
• hot pepper - 1-2 pieces (optional);
• vegetable oil - 500 g;
• bell pepper - 1 kg;
• ground pepper - 1 teaspoon;
• vinegar - 2 tablespoons;
• sugar - 4-5 tbsp. spoon;
• salt - 2 tbsp. spoons.

The cooking process consists of the following steps:

Zucchini appetizer for the winter in Korean

Zucchini appetizer is a very spicy dish, great as a side dish, and goes harmoniously with potato dishes, pasta, porridges and various Lenten dishes.

You will need:

• zucchini - 3 kg;
• vinegar - glass;
• carrots - 400 -500 g;
• garlic - 2 heads;
• spices;
• onion -500 g;
• bell pepper - 5 - 6 pieces;
• salt - 2 tbsp. spoons;
• sugar -200 g;
• olive oil - 1 glass;
• greens (dill or parsley if desired) - a bunch.

Stages of work:

1. Carrots must be peeled and washed. Using a grater special for this purpose, grate, resulting in long strips.
2. Wash the zucchini well, peel, remove the core if there are large seeds. Grate them on the same grater.
3. Cut the cooked, peeled onion into elongated strips.
4. Take 6 bell peppers, wash, cut, remove seeds, cut into longitudinal strips.
5. Combine all the cooked vegetables in a container, add squeezed garlic and finely chopped herbs.
6. Mix everything carefully.
7. Prepare a marinade from sunflower oil, sugar, vinegar, salt and spices (for Korean carrots).
8. Season the mixture with the prepared marinade and place in the refrigerator for 4 hours.
9. After the time has passed, the snack is placed in jars. Sterilization takes about 20 minutes.
10. Place into jars and seal with lids.

Zucchini salad with tomatoes

Using a wide variety of vegetables for salad, we get an excellent winter snack.

You will need:

• any oil (preferably olive) - 250 g;
• tomatoes - 1−1.5 kg;
• zucchini - 2 -3 kg;
• onions - 2 pieces;
• multi-colored pepper - 1 kg;
• sugar - 1 glass;
• salt - 3 tbsp. spoons;
• vinegar - ½ cup.

Algorithm for performing the work:

1. Wash the tomatoes and grind them using a blender or meat grinder.
2. Remove the seeds from the pepper and cut into long strips.
3. We wash the zucchini, peel it, remove the seeds if necessary, cut it in any way (strips, cubes, strips).
4. Peel the onion and cut into rings.
5. Place the cooked, twisted tomatoes into a container. As soon as the mixture boils, add the zucchini, onion, and pepper one by one. Add vegetable oil, salt and pepper. The salad, covered, should be simmered for 30 minutes. Just before finishing, add vinegar. Simmer for another 10 minutes.
6. We sterilize jars and lids.
7. Place the salad in prepared, clean, warm jars and then roll it up. As soon as the jars have cooled, we send them for storage to some cool place, for example, a cellar.

A similar recipe can be seen in the video below.

You can use any of these methods.

Zucchini is a low-calorie product that is often used for dietary nutrition.

When choosing them for preparing snacks for the winter, it is important to know some tips.

When selecting fruits, check that they are not damaged.

The peel should be thick and shiny.

It is better to choose zucchini up to 8 cm in size.

The ideal vegetable size is medium or small.

They do not have large seeds and are perfectly absorbed by the human body.

Do not use large fruits.

They have an abundance of seeds and a hard skin.

Zucchini that is too small and has too soft skin will not work either.

Don't forget to wash your vegetables thoroughly before cooking.

Having prepared various items for the winter vegetable salads and appetizers, one cannot help but remember squash caviar, which they love to serve with side dishes or simply spread on bread.

Therefore, we could not ignore this recipe and are happy to share it with you in the video:

Delicious zucchini for the winter cooking is very easy and simple. Zucchini preparations are always healthy, they are tasty and the ingredients used are inexpensive.

How to do delicious zucchini for the winter

Zucchini has special properties. They practically do not have their own distinct taste, so you can cook almost anything from them, with certain knowledge. You can make various salads, vegetable or with the addition of rice. Caviar is prepared; there are many recipes for such a dish: from baked and raw zucchini, with garlic and spices.

Zucchini can be pickled like cucumbers or mushrooms, or salted. They even make jam or compote. Below are the most delicious recipes for the winter from zucchini.

Zucchini caviar

Squash caviar – delicious snack, which can be eaten simply with bread, or as an addition to vegetable or meat dishes, as a side dish or sauce.

Ingredients:

• 5 kg of young peeled zucchini;
• 250 g tomato paste (preferably canned);
• 300 ml refined oil;
• 2 tbsp. spoons vinegar essence 70%;
• 100 g garlic;
• 0.5 l of water;
• 3 tbsp. spoons of salt;
• 2 chili peppers.

Step by step recipe:

1. Peel the vegetables, remove the seeds and grind in a meat grinder (you can grind with a blender).
2. Add the pepper there and mix everything.
3. Mix water and tomato paste, add to the mixture with pepper and zucchini.
4. Add salt and sugar, pour in oil, mix thoroughly, and put on fire.
5. This mixture should be simmered over medium heat for 1.5 hours, stirring constantly.
6. Peel and chop the garlic, add to the mixture 10 minutes before the end of cooking along with vinegar.
7. Remove the finished caviar from the stove, place it in sterilized jars, turn it upside down and leave to cool, wrapped in a blanket.

Watch the video! Homemade squash caviar - the most delicious

Zucchini for the winter " Real jam»

These zucchini are delicious and easy to prepare.

Ingredients:

• 3 kg of young peeled zucchini;
• 1 kg of bell pepper (preferably red) pepper;
• 0.5 kg of tomatoes;
• 0.5 cups (or more - to your taste) vinegar 9%;
• 1 cup of sugar;
• 2 heads of garlic;
• 2 chili peppers;
• 2 tbsp. spoons of salt.

Preparation:

1. You should chop the zucchini coarsely so that they don’t get overcooked during the cooking process.
2. Grind the tomatoes and peppers into a puree using a blender or through a meat grinder.
3. Place in a saucepan vegetable puree, salt, sugar, chopped garlic, add oil and mix thoroughly.
4. Place zucchini into the mixture, mix everything, close the lid and place on medium heat. Boil for 20 minutes after the start of boiling.
5. Then pour in the vinegar, stir and heat on the stove for 2 minutes.
6. Place the finished product in sterile jars and roll up.

Watch the video! Zucchini for the winter You'll lick your fingers

Zucchini salad for the winter

In winter, you often want to see a piece of summer on the table: tomatoes, cucumbers, compotes and various jams. If zucchini grows in the beds, you can cook delicious salad with tomato sauce.

Ingredients:

• Zucchini 2 pcs. medium size;
• Onion 3 pcs.;
• Carrots 10 pcs. small;
• Fresh bunch of dill;
• Several cloves of garlic;
• Tomato sauce 120 ml;
• Salt 1 tbsp. spoon;
• Water 125 ml;
• Vegetable oil: 2 tbsp. spoon.

Preparation:

1. First the vegetables are cooked. Wash and peel the zucchini, then cut into small cubes.

Advice! If the zucchini is young, then you can cut them together with the peel; if they are fully ripe, then the middle must be removed.

1. Peel the onion and cut into the same cubes.
2. Also cut the peeled carrots.
3. Chop the garlic and dill.
4. Place zucchini, carrots and onions in a large saucepan. Add salt, water and vegetable oil and mix thoroughly.
5. Cover the pan with a lid and place in the oven preheated to 200 degrees.
6. Vegetables should be simmered for 1.5 hours, removed from the oven and garlic, dill and tomato paste added.
7. Place in the oven for another 20-25 minutes. Zucchini salad with tomato paste is ready.
8. It is poured hot into sterile jars, preferably small ones, tightly closed with lids. Turn upside down and leave overnight.
9. Jars should be stored in a cool place.

This salad is very tasty and is often eaten before winter. It fits perfectly summer dishes, for example, new potatoes or fried meat.

Watch the video! Zucchini salad for the winter

Korean zucchini recipe for the winter

This great option among various spicy rolls zucchini for the winter. Fans of spicy food will definitely appreciate it.

Ingredients:

• 1 kg of mature large zucchini;
• 1 cup grated carrots;
• 1 cup chopped onion;
• 1 cup thinly sliced ​​bell pepper;
• 6-8 cloves of garlic;
• 0.5 cup refined oil;
• 0.5 glass of vinegar 9%;
• 3 tbsp. spoons of sugar (if you prefer it sweeter, then with a slide);
• 10 g salt;
• spices for carrots in Korean (1.5 tablespoons);
• a bunch of dill and parsley.

Preparation:

Important! The amount of 10 g of salt is indicated on the basis that the spice packets for Korean carrots already contain salt. Therefore, in order not to miss, it is better to try.

1. Grate the zucchini and place in the pan.
2. Add carrots, onions, peppers, chopped garlic, butter, sugar, salt, seasoning, herbs, mix and leave everything for 4 hours.
3. After this time, mix again and spread out to banks volume 0.5 and 0.7 l.
4. Place the jars, covered with lids, in a saucepan, pour water to the neck and bring to a boil.
5. The preparations must be boiled for 25 minutes, after which we roll them up and leave them upside down to cool.

Watch the video! Korean zucchini for the winter

A simple recipe for preparing zucchini for the winter without sterilization

This recipe is simple, takes a minimum of time and effort, and the result will surpass all expectations. The salad can be stored in the refrigerator.

Ingredients:

• 1 liter jar of chopped zucchini;
• 1 liter jar of chopped tomatoes;
• 1 liter jar of grated onions, carrots and garlic (the ratio is to your taste, no more than a head of garlic for this amount of vegetables);
• 0.5 cups refined oil;
• 2 teaspoons salt;
• 2 tbsp. spoons of sugar;
• 1 teaspoon vinegar 70%.

The products are mixed and simmered for an hour and a half over medium heat. Then everything is put into sterile jars and rolled up. Leave upside down under a blanket until it cools.

Watch the video! Zucchini salad bomb for the winter

Mother-in-law's tongue

A very colorful appetizer with interesting, pungent taste everyone will like it.

We will need:

• 2 kg of mature large zucchini;
• 1 kg of sweet pepper;
• 1 glass of vegetable oil;
• 1 cup of sugar;
• 2 chili peppers;
• 1 head of garlic;
• 1 teaspoon salt;
• 1 kg of tomato ketchup;
• 1 tbsp. spoon of vinegar 70%;
• a few bay leaves,
• peppercorns to taste.

Cooking method:

1. Wash the peppers and zucchini, remove stems and seeds, chop large pieces, pour into the pan.
2. Cut the hot peppers into rings, pass the garlic through a press and add to the vegetables.
3. Add ketchup to the container (for spicy lovers, you can take sharp look), pour vinegar, oil, add spices, salt and sugar.
4. Stir the mixture, put on the fire and bring to a boil.
5. Reduce heat and simmer for 60 minutes.
6. Place the finished product in sterile jars and roll up.

Watch the video! Preparing zucchini for the winter Mother-in-law's tongue

Ideal pickled zucchini

Preparing zucchini for the winter is as easy as shelling pears – pickling them. This dish is often rightfully called the “king of the table.”

To prepare you will need:

• 3 kg of young zucchini;
• 0.5 heads of garlic;
• 1 tbsp. spoon of salt;
• 1 tbsp. spoon of sugar;
• 2 tbsp. spoons of vinegar 9%;
• 2 tbsp. spoons of vodka.

Sometimes you can put leaves or roots, which are often added to cucumbers or tomatoes: raspberry leaves, currants, parsley, dill, horseradish.

Preparation:

1. Zucchini sliced ​​into thin slices are placed in jars (it is better to take 500 and 700 gram ones).
2. Place a few cloves of garlic and a few peppercorns in each jar.
3. Boil 2 liters of water, add salt, sugar and vinegar, stir, pour in the zucchini and add vodka.
4. Roll up the lids, turn over and leave to cool, covered with a warm cloth.

You can add several hot peppers chili or fire, if you like it spicy.

Watch the video! Pickled zucchini for the winter, without sterilization! tasty and fast!

Adjika from zucchini

This appetizer can be prepared in less than an hour, and it turns out tasty and spicy.

Ingredients for cooking:

• 3 kg of young zucchini;
• 0.5 kg of sweet pepper;
• 0.5 kg carrots;
• 1 kg tomato;
• 1 glass of refined oil;
• 2 tbsp. spoons of salt;
• 2 tbsp. spoons of sugar;
• 0.5-1 tbsp. spoons of red hot pepper(taste);
• 2 tbsp. spoons of vinegar 9%.

Preparation:

1. All crushed ingredients except vinegar are mixed.
2. Boil for 40 minutes.
3. Add vinegar and cook for another 2 minutes.
4. Place everything in jars, roll up and cover until completely cool. Delicious adjika ready!

Watch the video! Adjika from zucchini

Zucchini lecho

For lovers delicious lecho A simple recipe has been prepared from zucchini.

Ingredients:

• sweet bell pepper (yellow or red) – 2 kg;
• meaty tomatoes – 2 kg;
• zucchini – 2 kg;
• refined oil – 0.5 cups;
• apple cider vinegar – 0.5 cups;
• sugar – 0.5 cups;
• salt – 2 tbsp. spoons.

This basic products for preparing lecho. But for variety, you can add garlic, herbs, and spices.

1. Place all the vegetables, cut into equal cubes, into a saucepan and boil for 15 minutes after the start of boiling.
2. Next add salt, sugar, oil and vinegar.
3. The lecho is placed in jars and sterilized for 20 minutes.
4. Roll up, leave upside down and wrapped to cool.

Watch the video! Zucchini lecho

Zucchini like milk mushrooms

This recipe makes crispy, rich zucchini that is indistinguishable from pickled milk mushrooms. Such a snack will always come in handy.

You will need for cooking:

• 2 kg of any zucchini (if too large, cut thinner);
• 1 tbsp. spoon of sea salt;
• 0.5 tbsp. spoons of pepper (ground or peas);
• 3 tbsp. spoons of sugar;
• 3 tbsp. spoons of refined oil;
• 0.5 cups vinegar 9%;
• garlic and dill to taste.

Preparation:

1. Peel the vegetables and cut them so that they look like pieces of mushrooms.
2. Chop the herbs and garlic, mix with oil, vinegar and spices, and leave for several hours.
3. Sterilize jars and lids. R
4. Place zucchini with dill and garlic into jars and cover with lids.
5. Sterilize by boiling for 10 minutes.
6. Roll up the jars, turn them over and cool.

Watch the video! Zucchini like milk mushrooms

Zucchini with tomatoes for the winter

This recipe will surprise even the most experienced housewives who have been involved in pickling vegetables more than once.

Ingredients for a 0.5 - 0.7 l jar:

• small zucchini;
• firm tomatoes – 4 pcs;
• sweet pepper – 0.5 pcs;
• some garlic and carrots.

For the marinade you will need:

• garlic – 3 cloves;
• mustard seeds – 1 teaspoon;
• peppercorns – 3-5 pcs;
• vinegar - 1 tbsp. spoon;
• salt and sugar - 2 tbsp. spoons;
• water – 300ml.

Preparation:

1. Cut the zucchini into slices.
2. Garlic, peas and mustard are placed at the bottom of the jar.
3. Vegetables are laid out in layers: bell peppers, carrots, zucchini, tomatoes.
4. To prepare the marinade, you need to boil water, add salt, sugar, a little vinegar, stir and pour the marinade over the vegetables.
5. Cover the jars with lids and sterilize for 10 minutes.
6. Roll up, turn over and leave to cool, covered with a towel.

Watch the video! Zucchini with tomatoes for the winter

Zucchini with mayonnaise

Mayonnaise can be added to almost any winter salad. Zucchini caviar prepared for the winter with mayonnaise turns out delicious.

• Zucchini - 3 kg;
• Tomato paste - 250 g;
• Onion - 0.5 kg;
• Fat mayonnaise – 250 g;
• Sugar - 3 tbsp. spoons;
• Salt - 2 tbsp. spoons;
• Sunflower oil – 0.5 cups;
• Spices to taste.

Preparation:

1. Peel the zucchini and grate it (you can grind it in a meat grinder).
2. Mix with tomato paste, add onions ground in a meat grinder and mayonnaise.
3. Add sugar, salt, pepper, and vegetable oil to this mixture.
4. Boil the mixture for 60 minutes, add spices and cook for another 1 hour.
5. Place the finished caviar into sterile jars and close the lids.
6. Leave the inverted and covered jars to cool.

Zucchini is like pineapple

The method is quite interesting and original. This recipe makes the compote aromatic and sweet, and the zucchini in it looks like pineapples. At the same time, the recipe is very simple.

To prepare you will need:

• medium zucchini (preferably younger);
• plums – 5-7 pieces (it is better to take cherry plum);
• granulated sugar – 1 cup;
• water – 1 liter;
• vinegar 9% - 1 teaspoon;
• a few slices of lemon;
• spices: allspice peas, 2 cloves, mint leaves. You can add cardamom, orange, lemon balm.

Preparation

1. First, prepare the zucchini: wash, peel, remove the seeds, cut into rings 1 cm thick.

Important! If the zucchini is hard and old, you need to cut it thinner.

1. Wash the plums.
2. Spices, slices of zucchini, lemon, and plum are placed in a liter jar.
3. Fill with syrup: put water on fire, add sugar and wait until it boils.
4. Sterilize the jars for 10 minutes so that the syrup boils in them.
5. Roll up the lids and leave for several days. Store in a dark place.

Watch the video! Zucchini is like pineapple

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