Delicious preparations from zucchini for the winter top. Preparations for the winter from zucchini: the most delicious recipes with photos

Every summer summer residents collect a large number of fresh vegetables, fruits, vitamins of which they want to save until winter. We preserve zucchini to keep all the nutrients along with a wonderful taste. Your attention is presented with recipes for preserving zucchini with a detailed description of the process.

Canning zucchini without sterilization

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

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

We begin to cook canned delicious zucchini for the winter:

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

Preserved zucchini in Korean

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

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

Wash, peel and grate carrots.
Wash the zucchini, then grate.
Pepper, cut onion. Should be a thin straw.
Press the garlic.
Chop greens.
Make a marinade: mix oil, vinegar, salt, spices and sugar.
Mix all vegetables, pour marinade.
Leave to infuse in the refrigerator for four to five hours.
Transfer to jars, then roll up.

Zucchini fried for the winter

Preserving zucchini for the winter is not the only boring recipe that cannot surprise anyone. There are a lot of ways to make blanks, you can add something from yourself to each recipe, and then the final dish will acquire a unique taste. Don't be afraid to experiment. From one such experiment, a recipe for fried oblong pumpkins was born. For him you need:

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

Cooking process:

Wash and cut vegetables. An interesting fact: if you want your dish to look more interesting, you can take zucchini, the skin of which differs in color.
Salt the rounds, mix, let them brew for fifteen minutes.
Heat up a frying pan, pour oil into it. Fry the plant until golden brown on both sides. Zucchini loves to soak up liquids, so you need to make sure that the oils on the dishes are just right. Add more vegetable oil if necessary.
Chop greens and garlic.
It is necessary to boil the oil and cool it.
Banks must be sterilized. To do this, you can rinse them thoroughly using soda, and then harden them in the oven.
Put the greens on the bottom of the jars and pour over the chilled oil.
Spread layers of zucchini, alternating them with garlic.
When everything is filled, you need to pour vinegar and start sterilizing.
To do this, you need to put a jar with a future dish in a saucepan, pour two-thirds of the water and put on fire. As it starts to boil, reduce the power to a minimum and cook for half an hour.
Roll up the jars and let the zucchini cool.

Adjika from zucchini for the winter

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

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

Step-by-step instruction:

Chop the tomatoes. To do this, you can use a meat grinder.
First peel the zucchini, send it on the road after the tomatoes.
Peppers and carrots will follow them.
Chop garlic and add.
Add the spices and mix all the vegetables together thoroughly.
Put on not the biggest fire. About 40-50 minutes to cook the dish.
Transfer to banks. Then turn them upside down and, wrapped in a blanket, leave to cool.

Mushroom flavored zucchini canning recipe

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

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

Cooking:

Peel vegetables from the skin. Cut into large cubes.
Then chop the dill.
Garlic - through a special crush or cut as finely as possible.
Mix vegetables with herbs, spices and oil. Leave for three to four hours.
Divide zucchini into jars. Pour warm water into the container, put the jars there.
After boiling, cook for another 5 minutes. It is important that water does not get inside the cans.
Roll up the banks, turning over, leave for a day. It is best to wrap in a thick cloth or blanket. Then you can clean them in the basement or pantry.

Video: canned zucchini recipes

A good alternative to pickled cucumbers are canned zucchini. Experienced housewives will tell you how to do salting and spinning jars, where is it better to use tomato sauce and how to cook stew for conservation? Closing jars is easy, but cooking has its own secrets, and the presenters will tell about them in the videos below.

Recipe for pickled zucchini for the winter

Zucchini appetizer

Zucchini in tomato for the winter

Zucchini salad

Zucchini for the winter is a great way to preserve all the nutrients and vitamins in zucchini until winter. When you cook zucchini for the winter according to proven and best recipes, then preserving zucchini is very tasty and this is perhaps the real national favorite among vegetables such as zucchini. In order to preserve the harvest of zucchini, home-made winter preparations are made from them, which is what we will do now. So let's get started!

Preparations from zucchini for the winter: "Golden Recipes"

Zucchini is a unique product that makes up a large part of winter supplies. Like cucumbers, they have little to no intense flavor of their own, which means that with the right skill, you can cook just about anything out of them. Various salads - both vegetable and with various additives like rice.

You can cook caviar - there are hundreds of recipes: from baked and raw vegetables, with the addition of garlic and all kinds of spices. Jams and compotes are prepared from zucchini, they are pickled (like cucumbers and mushrooms), salted.

In the zucchini season, we all do winter preparations, and despite the fact that time dictates the fashion for frozen foods, and many consider conservation to be remnants of the post-Soviet past, the preparation of vegetables and fruits in the “canning format” is still relevant.

On cold winter evenings, it's so nice to open a jar of zucchini salad, or just spread zucchini caviar on bread. Zucchini season is quickly ending, but these tasty, vitamin-packed vegetables can easily be stored until spring. The main thing is to choose the right way to preserve the product. You can make preparations from zucchini for the winter with a variety of additives.

Preparing for the winter is a useful thing, but it can also be enjoyable. Remember how the harvest season usually begins? You need to find recipes that are best tested, prepare jars and other containers, and then slowly buy everything you need and make blanks.

And if you remove the most difficult stage from this list - the search for proven recipes, then the process of preparing winter preparations will be very, very pleasant. Zucchini-based blanks are a healthy and tasty product that is easy to prepare (and very inexpensive, too). Read the recipes, choose the ones you like and cook to your health!

Zucchini in Korean for the winter: a recipe and all the secrets

Korean-style pickled vegetables have stuck in my memory since childhood. Bright peppery notes have tightly entered our lives and won a large niche in blanks.

Korean-style zucchini for the winter is probably one of the most delicious snacks. It turns out spicy, suitable for a festive table, and for a family dinner.

In general, now there are many different recipes in Korean. Korean cuisine is one of the most ancient and colorful cuisines in the world. It is characterized by moderately spicy dishes that are to the taste of very many.

In addition, Korean cuisine can be considered one of the most useful, as vegetables and herbs occupy a special place in it and are used in the preparation of almost all dishes. Let's make Korean-style zucchini for the winter. The most delicious recipe will explain all the details step by step.

Ingredients:

Zucchini - 2.5 kg;
Bulgarian pepper - 0.5 kg.;
Onion - 0.5 kg;
Garlic - 200 g;
Carrots - 1 kg.;
Vinegar 9% - 150 ml;
Vegetable oil - 1 glass;
Seasoning for carrots in Korean - 20 g;
Sugar - 3/4 cup (210 g);
Salt - 2 tbsp. l.

Seasoning for carrots in Korean gives this appetizer a characteristic taste, the site recommends cooking according to this recipe. Moreover, preparing such an appetizer is easy.

Cooking method:

1. We remove the skin from the zucchini and remove the seeds (if the zucchini is more mature). With young zucchini, everything is easier - you just need to remove the skin. Zucchini cut into circles;

If you want to make crispy zucchini, don't cut them too thin. The thickness of each circle must be at least 1 cm.

1. Bulgarian pepper can be cut into strips, onions into half rings. Carrots can be grated on a special grater for carrots in Korean or in thin plates using a vegetable peeler;
2. Place all vegetables in a deep bowl. Pass the garlic through a press and add to the rest of the vegetables;
3. Pour in vinegar, add salt and sugar and seasoning for Korean carrots;

If you do not have ready-made seasoning for Korean carrots, it does not matter. Just add ground red pepper and coriander to the salad.

We heat the vegetable oil and pour the salad with hot oil. Mix well, if you can handle it with a spoon, great. When there are a lot of vegetables and they are cut larger, it is more convenient to mix with your hands. And at the same time, you can knead the vegetables a little to make them softer and juicier;
Now you need to give this salad time to marinate. Cover the bowl with the salad with a clean towel and leave at room temperature for 3 hours. During this time, the vegetables will release juice, marinate and absorb the aroma of seasonings;
Mix the salad well and lay out in cleanly washed jars. We put the jars of salad in a pot of warm water. We bring the water to a boil and sterilize the jars for 15-30 minutes, depending on their volume. Separately, boil the lids;
We roll up the Korean-style salad with lids, turn the jars over and cover with something warm.

What can be added to Korean zucchini for the winter?

The hit of additives is juicy and beautiful bell pepper. 3-4 pieces are enough for the quantity from our recipe. medium size. Green peppers look great, and red ones provide maximum sweetness to the finished salad.

How to cook seasoning with your own hands?

All spices from the set for Korean carrots are sold separately in large supermarkets on spice racks. We take out a coffee grinder or mortar and grind into powder:

Black peppercorns - 1 tsp;
Chili pepper powder (if you like spicy) - on the tip of a knife;
Coriander seeds - 1 tsp;
Dried garlic (possible in granules) - 1 tsp.

1. Korean-style zucchini salad will acquire an original taste if you add lightly fried sesame seeds to it.

2. To make the zucchini in the salad elastic and crispy, be sure to squeeze them slightly after washing.

3. It is best to mix the ingredients for Korean zucchini salad with your hands.

4. Before you roll it into jars, it makes sense to taste the salad and, if something is missing, then add spices to taste.

Pickled zucchini for the winter: crispy and tasty

The peculiarity of zucchini is that they are combined with any vegetables and, like chameleons, acquire their taste. Therefore, it will not be difficult for the hostess to cook marinated zucchini to your liking, adding your favorite spices, spices and vegetables to them.

Spices and spices turn simple products into an amazing ensemble, fragrant and tasty. Even commonplace pickled zucchini can be an amazing dish. Especially if you open a jar of vegetables in the middle of a cold winter.

Pickled spicy zucchini can be used as a side dish for any dish. Or prepare them for long-term storage. Many people love zucchini dishes. They are fried, baked, and preserved for the winter in different variations.

Zucchini marinated for the winter come out no worse than pickled cucumbers. They are just as delicious and crunchy.

Therefore, pickled zucchini in winter can be offered to guests for a holiday as a delicious snack or put on the table for a quiet family dinner. Next, consider the easiest recipe for pickled zucchini.

Ingredients:

Zucchini - 1.5 kg;
Garlic - 10 cloves;
A mixture of peppers - 2 tsp;
Bay leaf - 8 pcs.;
Parsley - 1 bunch;
Carnation - 10 buds;
Dill - 1 bunch;
Ground coriander - 1 tsp;
Vinegar 9% - 80 ml;
Sugar - 8 tsp;
Salt - 4 tsp;
Water - 1.2 liters.

Cooking method:

You can start with greens. From it, cleanly washed, sent to a colander, during the period that other products will be prepared, all unnecessary liquid will drain;
While you can do the marinade. Bring water to a boil for him. Then add bay leaf, spices and spices mixed together;
When the mass boils, pour vinegar into the pan;
Remove the dishes from the heat, add oil to the hot marinade, stirring well;
While the fragrant liquid is cooling, you can prepare zucchini, herbs and garlic for pickling;
Remove the skin from the zucchini, the top peel from the garlic, disassemble it into slices. Cut in small pieces;
Since the zucchini is young, they still have tiny, very tender seeds, they will practically not affect the taste range, so they can not be removed. Cut the whole vegetable into thin strips;
Grind greens;
Mix the chopped products in a 3-4 liter saucepan, preferably enameled;
Pour the marinade over the resulting mixture, even if it has not completely cooled down. When the whole mixture reaches room temperature, it is necessary to remove it for a day in the refrigerator;
Before laying out pickled zucchini in jars, both containers and lids should be sterilized;
Spread the finished mixture and seal the jars. Now you can put them in a more reliable place, where there is no sunlight and it is quite cool.

Zucchini salad for the winter - step by step recipe

The spicy zucchini salad prepared today is a delicious homemade preparation that is easy to prepare and accessible to everyone. To prepare it for the winter, you do not need much time.

Zucchini salad has a sharp and, at the same time, delicately sweet taste. With the onset of the season of ripe zucchini, they just don’t do anything with them: they are stewed, stuffed, fried, added to soups, salads, or served on the table in the form of a casserole.

If in the summer we get everything we need, then with the advent of cold weather, things are different. In order to please the family with goodies at any time of the year, in the summer it is necessary to prepare a salad of zucchini for the winter. Also, pickled zucchini salad does not lose all its beneficial properties.

Usually, the taste of the finished dish depends on how to prepare a zucchini salad for the winter. Various seasonings and other ingredients allow you to achieve any taste - sour, spicy, salty or sweetish.

To preserve zucchini, first prepare the marinade, in which ordinary vinegar, sunflower or olive oil, sugar, salt, as well as garlic and dill are added for flavor. For salad, along with zucchini, cut onions and carrots, which are mixed well, poured with ready-made marinade and put on the stove.

Zucchini salads are good because they can be combined with almost any vegetable. Preservation with the addition of tomatoes and peppers is a great option as a side dish. Zucchini can be cut into strips, slices or cubes, the latter option was used in our next recipe.

Ingredients:

Peeled zucchini - 3 kg .;
Sweet pepper - 3 pcs.;
Tomatoes - 1.5 kg .;
Vegetable oil - 0.5 cups;
Vinegar 9% - 4-5 tbsp. l.;
Ground black pepper - to taste;
Garlic - 100 g;
Sugar - 1 cup;
Salt - 4 tbsp. l.

Cooking method:

The first stage consists in slicing the zucchini into cubes, which in a matter of seconds, kitchen assistants do an excellent job - multi-cutters, food processors, meat grinders;
Next, you need to rinse the peppers, after which they are cleaned of seeds and cut into cubes again, like zucchini;
1.5 kg. tomatoes need to be crushed to a liquid consistency. If the presence of tomato skin is unacceptable, the mass is passed through a sieve. To speed up the process of draining the tomato gruel, gently stir it;
Next, you need to prepare the garlic - peel the cloves and then rub on a fine grater or use a blender;
The second step is to prepare the jars for conservation. Dishes are sterilized or washed in a dishwasher at high temperatures. You should also take care of the lids - fill them with water and boil;
The third stage is the preparation of preservation. Pour chopped garlic into tomato gruel, after which the pan is put on the stove and brought to a boil. During cooking, salt and sugar are added there;
While the tomato sauce is cooking, all chopped zucchini and peppers are added to it;
After boiling, vegetable oil and table vinegar are poured into the pan, and the salad is left to boil for 40 minutes;
At the end of cooking, add black ground pepper and mix everything well. The salad is laid out in clean jars, rolled up and put down with a lid.

Caviar for the winter from zucchini - a simple recipe for zucchini caviar

Zucchini caviar, which is perfectly stored in winter, is not only a delicious winter snack, but also a great way to process zucchini. There are a lot of recipes for squash caviar: probably as many as there are women in this world.

After all, each adds something different to the recipe and gets a completely new product to taste. The most delicious caviar for the winter from zucchini, cooked according to this recipe, will turn out incredibly tasty. It is also amazingly beautiful and will look amazing on the table.

Ingredients:

Zucchini - 1 kg.;
Tomatoes - 300 g;
Onion - 300 g;
Carrots - 300 g;
Garlic - 1 head;
Vinegar - 1/4 cup;
Sunflower oil - 0.5 cups;
Ground black pepper - to taste;
Sugar - to taste;
Salt - to taste.

Cooking method:

For this recipe, take a five-liter heavy-bottomed pot to place the entire mixture of chopped vegetables;
We observe the basic principle of cooking: we lay the harder and denser vegetables first, and those that are soft and quickly cooked last;
Put the pan on medium heat, pour in the oil. We wash all vegetables, peel and cut into cubes;
Cut the carrot lengthwise into four parts, then cut into small cubes. We send to the pan, in slightly hot oil;
Cut the onion and garlic into small cubes and send to the pan;
We cut young zucchini into cubes along with a juicy peel. If an old one comes across, remove the seeds with a spoon;
Simmer vegetables over low heat. Carrots become soft and let out juice, onions should become transparent;
Put chopped zucchini on top;
Followed by peeled and chopped tomatoes. As you can see, we didn't put salt on purpose. It gives a large amount of liquid, which we do not need at all;
Stew vegetables until fully cooked, without closing the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture to a food processor;
Grind the vegetables with a blender to a puree. We got it in a beautiful light brown color, delicate texture, airy. We put everything back into the pan, and now we will bring it to the desired taste and density;
Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a light bitterness. Also salt and sugar. Mix everything thoroughly, boil for 5 minutes. If the caviar turned out to be watery, boil to the desired density;
We lay out hot, in prepared sterilized jars. Close with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After laying in jars, there is always a part of the product left. Let it brew for 15-20 minutes and cool. And now we spread it on a piece of black bread and eat with pleasure. Enjoy your meal!

Zucchini "You'll lick your fingers" - a delicious preparation for the winter

Finger lick zucchini come out delicious and are fairly easy to prepare.

Ingredients:

Peeled zucchini - 3 kg .;
Tomatoes - 0.5 kg .;
Bulgarian pepper (red, sweet) - 1 kg.;
Garlic - 2 heads;
Chili pepper - 2 pcs.;
Refined oil - 1 cup;
Vinegar 9% - 0.5 cups;
Sugar - 1 cup;
Salt - 2 tbsp.

Cooking method:

Coarsely chop the zucchini (this is necessary so that the zucchini does not boil in the process);
We turn the tomatoes and peppers into puree with a blender or a meat grinder, put them in a saucepan, add salt, sugar, pour oil into the same place, put chopped garlic (you can crank it together with tomatoes and pepper in a meat grinder or blender). The mixture must be well mixed;
Put the zucchini in a saucepan with the vegetable mixture, mix well, close the lid and put on medium heat;
When the mixture boils, you need to leave it on the stove for another twenty minutes (in the event that the mixture boils too much, then you need to make the fire smaller);
Then we put the vinegar, mix it, heat it for two minutes and put it in jars (previously sterilized), then roll it up.

Zucchini like milk mushrooms: a step-by-step recipe for the winter

Making homemade preparations for the winter is a real art. After all, it is necessary not only to make vegetables tasty and unusual, but also to preserve all the useful properties in them. Zucchini like milk mushrooms - a recipe for the winter that will surprise you with its simplicity. Vegetables are very satisfying, fragrant, with a refined aftertaste.

Ingredients:

Zucchini - 1.6 kg .;
Vegetable oil - 130 g;
Vinegar 9% - 0.6 cups;
Garlic - 6 cloves;
Ground pepper - 1 tsp;
A mixture of dill and parsley - 70 g;
Sugar - 2.5 tbsp. l.;
Salt iodized - 1.5 tbsp. l.

Cooking method:

Rinse the zucchini thoroughly in cool water, free from the peel and core. It is necessary to carefully cut out all the bones, otherwise the effect of the mushrooms will not be achieved;
Chop the zucchini into oblong slices;
Release the garlic from the husk, cut into squares;
Rinse dill and parsley in cool water, finely chop;
Mix zucchini slices with salt, pepper, granulated sugar, garlic and chopped herbs. Pour in the vinegar and oil. Stir gently. Place in a shaded place for 6-7 hours;
Wash jars with lids, wipe and sterilize;
Put the prepared vegetables in jars, pour the resulting liquid on top. Cover tightly with lids and place in warm water so that it covers the shoulders of the jar. Sterilize 6-7 minutes;
Roll up the jars, turn upside down and place on a flat surface. Top can be covered with a warm blanket;
So we prepared zucchini as milk mushrooms for the winter. After the jars have cooled, it is recommended to place them in the cellar, basement or any dark place.

Awesome zucchini with taste

The preparation can be served as a cold appetizer or as a side dish for meat, poultry, sea fish.

Awesome zucchini (like mushrooms) for the winter - very tasty

Let's cook zucchini like mushrooms - an unusually fragrant and very tasty vegetable snack. And in fact, in this form, tender, but at the same time elastic pieces of zucchini are somewhat reminiscent of mushrooms.

A lot of garlic and dill make the preparation even more interesting, and the marinade, balanced in taste, turns out to be pleasant and not too spicy. Be sure to prepare zucchini like mushrooms for the winter - this is a great snack, especially with hot potatoes.

Only young strong zucchini, with still green skin and small, barely formed seeds, are suitable for pickling. They go well with garlic and fresh dill, especially fragrant in early summer.

Seaming is being prepared according to the salad principle, that is, first all the ingredients are cut, then seasoned with spices, vinegar and oil and infused for several hours until they give a lot of their own juice.

After that, all that remains is to sterilize the jars, let them evaporate under a blanket, and you can send them for storage to the basement, where zucchini marinated for the winter will quietly stand until the next harvest.

Ingredients:

Zucchini - 3 kg.;
Carrots - 3 pcs.;
Dill - a bunch;
Parsley - a bunch;
Garlic - 2 heads;
Vegetable oil - 100 ml;
Vinegar 9% - 100 ml;
Ground black pepper - 1 tbsp. l.;
Sugar - half a glass;
Salt - 2 tbsp. l.

Cooking method:

First, prepare the zucchini: they need to be washed, peeled and cut into large pieces or cubes;
Young zucchini are much better for this recipe. If you have overripe zucchini, then you need to remove large seeds from them;
Next, the carrots need to be washed, peeled and cut into thin circles;
Let's prepare the garlic: it needs to be peeled and cut into a small cube (you can use a knife or use a grater, press);
We turn to dill: it needs to be washed, dried from excess liquid and cut;
We take parsley and, like dill, wash, dry and chop;
After all the ingredients are cut, we take a convenient pan and pour zucchini, carrots, garlic, parsley and dill into it;
To the vegetables in a saucepan, add half a glass of sugar, two tablespoons of salt and one tablespoon of ground black pepper;
After that, add one hundred grams of vegetable oil and 100 g of 9% vinegar. Mix all ingredients thoroughly;
When all the ingredients are well mixed, you need to cover them with a lid and leave to marinate for 3 hours;
After the vegetables have been marinated, they must be laid out in jars to the top, the juice from the vegetables remaining in the saucepan must be poured into jars;
Let's move on to sterilization. Pour water into the pan, put the jars (the water should not reach the top of the jars a little, so that when boiling it does not fall into the jars), covered with lids, and send to the fire. Sterilize jars for 15 minutes (after boiling water in a saucepan);
After 15 minutes have passed, you need to remove the jars from the pan and roll up the lids;
Turn the rolled jars upside down, make sure that juice does not flow out of them: they must be tightly closed. Next, cover the jars with a blanket for a day.

Awesome zucchini with the taste of mushrooms for the winter - ready: you need to store them in a cool, dark place. Zucchini prepared in this way will become an original and savory snack that can be served with potatoes or meat dishes.

Fried zucchini for the winter: a step by step recipe

Fried zucchini is a favorite dish of many, therefore, as soon as the first vegetables appear, every housewife tries to cook it. Harvesting will allow you to enjoy it even in winter.

But their zucchini in the garden are only in the summer, but what if you want to eat zucchini all year round? The answer is obvious to everyone - fried zucchini for the winter, you will lick your fingers, how delicious!

Yes, there are many recipes. We hope that this golden recipe and advice on how to close fried zucchini for the winter will be useful, and each of you will choose the most delicious recipe for yourself and your loved ones.

Ingredients:

Zucchini - 1 kg.;
Garlic - 1 head;
Dill or parsley greens - a bunch;
Vegetable oil - 100 ml;
Vinegar 9% - 50 ml;
Salt - to taste (15-20 g.).

Cooking method:

For this blank, it is better to take long and thin zucchini so that the circles are the same. Wash the vegetable, wipe it with a kitchen towel and cut into circles a centimeter thick;
Rub each circle with salt and leave for 15 minutes;
Lubricate the pan with vegetable oil, heat it well and spread the zucchini in one layer. Fry until golden brown, then turn over and brown on the other side. If necessary, add oil during the cooking process;
We wash the greens, dry and finely chop. We free the garlic from the husk, grind it through a press. Bring the oil to a boil, cool and combine with herbs;
Pour a little oil with herbs into each clean sterile jar and fill with fried zucchini, sprinkling each layer with garlic. We tamp so that the oil is on top;
We add vinegar. Cover with lids and sterilize in a wide saucepan for half an hour. We roll up the banks and cool.

The workpiece can be done in another way. To do this, dip the circles of zucchini in oil with herbs and put them in a jar, tamping tightly.

Salad "Ankle Bens" from zucchini for the winter: a recipe

Many people remember the taste of Ankle Bens salad from zucchini from childhood. It goes well with various dishes, and the tender vegetables that make up its composition simply melt in your mouth.

Modern housewives still make Ankle Bens salad from zucchini for the winter to enjoy its wonderful taste. There are several recipes for preparing such a dish, each of which uses a certain set of ingredients. The hostess is left to choose a combination of vegetables and seasonings for zucchini salad to her taste.

Meat dishes and poultry harmonize with zucchini salad called Ankle Bens. It has an original sour-sweet aftertaste with spiciness.

Ankle Bens salad from zucchini is rich in vitamins, since fresh vegetables are used for its preparation. It will improve the taste of meat, and also goes well with fried potatoes. With Ankle Bens squash salad, winter evenings will become more pleasant.

Ingredients (for 4.5 liters of finished product):

Zucchini - 2 kg .;
Tomatoes - 2.5 kg .;
Bulgarian pepper - 1 kg.;
Garlic - 200 g;
Vinegar 9% - 50 ml.;
Vegetable oil - 200 ml;
Sugar - 200 g;
Salt - 40 g.

Cooking method:

Prepare the vegetables, peel the zucchini and garlic, remove the seeds from the pepper, remove the seals in the area of the stalks from the tomatoes;
Cut the tomatoes into regular slices and pass through a meat grinder;
Cut the zucchini into small cubes and put in a cauldron;
Mix the tomato mass with salt and sugar, vegetable oil;
Pour zucchini with tomato mass and put on fire;
Simmer over low heat, remembering to stir, for half an hour;
Cut the pepper into small squares;
Add pepper to zucchini and simmer for another quarter of an hour;
Crush the garlic cloves with a special press;
Add garlic to vegetables, pour in vinegar;
After simmering for another 5 minutes, remove the pot of salad from the stove and place in sterilized jars;
Roll up the jars with metal lids using a special key, turn over and leave to cool. There is no need to cover with anything, as the vegetables have undergone sufficient heat treatment.

After cooling the cans, it remains only to put them in the pantry. This salad resembles a thick sauce with pieces of vegetables - zucchini and peppers. It has a pronounced garlic taste and aroma, belongs to spicy snacks.

Marinated crispy zucchini for the winter. Surprise your friends!

The zucchini season is in full swing right now. The harvest this year is good, so you can make a variety of seamings for the winter. Don't limit yourself to canned zucchini. After all, zucchini for the winter can be closed in other ways: make lecho, an appetizer of fried zucchini, Korean salad, zucchini for mushrooms and even zucchini jam.

Today I will write 8 step-by-step recipes for preparing various preserves with zucchini. In most cases, these blanks need to be sterilized. Then you just need to wash the jars with soda, and you should not sterilize them separately, they are sterilized along with the contents. If the recipe does not involve sterilizing zucchini in jars, then the jars must be sterilized separately in advance. The lids must be boiled in both cases.

Important! Salt for conservation is suitable only for large stone. Do not use iodized or small.

It is a popular snack because it has a good balanced taste. The appetizer got its name for its spiciness, it includes hot fresh peppers and garlic.

Ingredients (for 1.5 l):

zucchini - 1 kg
tomatoes - 1 kg
bell pepper - 2 pcs.
hot chili pepper - 1 pc.
garlic - 4 cloves
sugar - 100 gr.
salt - 1 tbsp. without a slide
vinegar 9% - 70 ml
refined vegetable oil - 70 ml

Zucchini for the winter - cooking "Mother-in-law's tongue":

1. Wash all vegetables, remove seeds from peppers, peel garlic. To prepare the sauce, you need to grind tomatoes, sweet and bitter peppers, garlic through a meat grinder or in a blender. Pour the resulting liquid mixture into the pan in which the appetizer will be cooked.

2. Add odorless vegetable oil, sugar and salt to the vegetable sauce, stir. Put the sauce on the fire, bring it to a boil and reduce the heat. Simmer on low heat for 10 minutes.

3. While the sauce is cooking, chop the zucchini. They are cut into long strips. After 10 minutes of cooking the tomatoes and peppers, put the chopped zucchini to them, mix and cook for another 30 minutes, stirring occasionally.

If the zucchini is old, they need to peel and remove the seeds. In this case, it is necessary to weigh in a purified form.

4. While the snack is being cooked, you need to wash and sterilize the jars and lids. At the end of the preparation of Mother-in-law's Tongue, pour vinegar into the pan, let the mixture boil and immediately put it in jars. Pour the sauce all the way to the top of the jar. Immediately roll up the lids of the preservation.

5. Turn the workpiece over, wrap it with a blanket and leave to cool completely. On this, delicious spicy-sweet zucchini are ready for the winter, enjoy.

Crispy marinated zucchini for the winter

This is an easy pickled zucchini recipe. For the aroma, you will need various herbs, garlic, parsley. These zucchini cook quickly, you don't have to leave them to release their juices. Raw zucchini are placed in a jar, poured with marinade and sterilized. That's all. The cutting method can be any: circles, long sticks, and sectors. In general, cut as you like.

Ingredients (per 1 liter jar):

young zucchini - 2.5 kg
dill umbrellas - 1 pc.
parsley - 3 sprigs
horseradish leaves - 1 pc.
blackcurrant leaves - 1-2 pcs.
bay leaf - 1 pc.
garlic - 1 clove
allspice peas - 3-4 pcs.

For the marinade (per 4 l):

water - 2 liters
vinegar 9% - 140 ml
sugar - 125 gr.
salt - 100 gr.

Zucchini for the winter in a sweet and sour marinade:

1. Wash the zucchini and cut off the edges. If you want the zucchini to be cut into long strips, then cut the zucchini so that it is as long as a liter jar (up to the shoulders). Choose zucchini that are young and tender, with thin skins and unripe seeds.

2. Cut each zucchini into 8 pieces. That is, first in half, then cut each half in half and each piece in half again. All greens must be washed well. Wash jars with baking soda. Do not use dishwashing detergent, it is difficult to wash off, a chemical film remains on the dishes. It is not necessary to sterilize jars separately.

3. At the bottom of each jar, put a bay leaf, 3-4 peas of allspice, 1 clove of garlic, cut into plates, dill umbrellas and parsley sprigs, horseradish and currant leaves. Place zucchini slices in jars. Do not lay too tightly so that the zucchini is well saturated with marinade.

4. Prepare the marinade. Pour water into a saucepan, add salt, sugar, bring to a boil. After boiling water, pour in the vinegar and immediately pour the boiling marinade over the jars to the top.

To prevent the jars from bursting, first fill the jars halfway, and then top up to the very brim.

5. Put the zucchini to be sterilized. Put a cloth on the bottom of the pan, put the jars and fill them with hot (but not boiling) water up to the shoulders. Cover (but do not seal) the jars with sterilized lids to keep the water from the pot out of the zucchini. After boiling the water, keep the zucchini in it for another 10 minutes. Then you need to roll up the lids and turn the jars over.

6. Here are the marinated zucchini, very crispy and fragrant. In winter, such a snack will greatly please.

Zucchini for the winter, like milk mushrooms

If zucchini is marinated in the manner described below, then they will taste like pickled milk mushrooms. This recipe calls for fresh dill and parsley. Separately, it is not necessary to make a marinade with water, zucchini are closed in their own juice.

Zucchini need to take hard varieties. Do not take yellow and soft zucchini, they will not keep their shape, they will not turn out crispy. It is better to take young vegetables. If only overripe ones are available, then they will need to peel and cut out the seeds.

Ingredients (for 1.8 l):

zucchini - 1.5 kg (net weight)
dill and parsley - a large bunch
salt - 1 tbsp.
sugar - 2 tbsp.
garlic - 1 medium head
dill umbrellas - 1-2 pcs. for each bank
cloves - 2 pcs. for 0.5 l jar
allspice peas - 3-4 pcs. for 0.5 l jar
ground black pepper - 1 tsp
odorless vegetable oil - 150 ml
apple cider vinegar 6% - 150 ml

How to cook zucchini for the winter, like milk mushrooms:

1. Rinse the zucchini well, cut off both edges and cut into sectors (into quarters of a circle). Wash the greens very well, chop finely and put to the zucchini.

2. Squeeze the garlic through a press or grate it on a fine grater and also add it to the zucchini.

Don't use more than the amount of garlic as it will soften the zucchini.

3. Pour sugar, salt, ground black pepper into a bowl with vegetables (add pepper to taste), pour in apple cider vinegar and vegetable oil. Mix everything well until smooth. Leave the zucchini to marinate for 3-6 hours. The main thing is that the zucchini let out a lot of juice. Marinating time will depend on the variety of zucchini. Stir occasionally, then the juice will come out better.

4. Wash the jars with soda solution and boil the lids. At the bottom of the jar, put 2 cloves, 3 allspice peas and 1-2 dill umbrellas. Fill jars with zucchini up to the neck. Pour the remaining juice in the bowl into jars. Cover the jars with lids, but do not twist.

5. It remains to sterilize and roll up the squash mushrooms. You need to sterilize in the usual way: put a towel on the bottom of the pan, set the jars and fill them with warm water, without adding 2 cm to the lid. Bring the water in a saucepan to a boil and keep the jars in boiling water for 10 minutes (0.5 l). Sterilize liter jars for 15 minutes, 1.5 liter jars for 20 minutes.

During sterilization, the zucchini will still release juice, so there will be more of it. Don't worry if the juice doesn't cover the zucchini at the jar-packing stage.

6. Remove the zucchini from boiling water and roll up the jars with lids. Turn over and let the preserves cool. It turns out very fragrant and piquant marinated zucchini in their own juice, similar to milk mushrooms. Cloves in this recipe are required to use, it is she who gives the desired flavor.

Zucchini jam with pineapple flavor

In the previous recipe, the zucchini tasted like mushrooms, in this recipe they turn into pineapples! And this is possible, because when cooked in sweet syrup, the zucchini is saturated with a new taste. Such jam can be eaten with tea, cake layers can be soaked in syrup, and such jam can also be used in baking. And no one will guess that this is not a pineapple, but a banal zucchini.

Jam is brewed, like most, in three stages. This is done so that the zucchini has time to soak in pineapple syrup and does not fall apart during long cooking.

Ingredients (for 1.5 l):

zucchini - 1200-1300 gr.
sugar - 400 gr.
pineapple juice - 400 ml
lemon - 1 pc.

How to cook zucchini jam:

1. Zucchini for jam is not fully used, but only a dense part. First, wash them and peel the skin. Then cut in half and remove the seeds with a spoon. After all, it would be strange if a squash seed or peel came across in a pineapple, wouldn't it? Weigh zucchini after peeling. For this amount of ingredients, you need 1.2 kg of already peeled vegetables.

2. Cut the zucchini into cubes about 1 cm and pour into a saucepan in which you will cook the jam. Mix zucchini with sugar. Lemons need to be washed very well, preferably with a brush, to remove all chemicals from the peel. Cut the lemon into half circles (with the peel) and put to the zucchini. Pour pineapple juice into the total mass, mix and you can put the jam on the fire to boil.

3. On high heat, bring the jam to a boil, then reduce the heat and cook for exactly 5 minutes. Remember to stir the mixture so that nothing burns. Remove the pan from the stove and remove the lemon so that there is no bitterness in the jam. Let the zucchini cool completely.

If you wish, you can not use a whole lemon, but squeeze the juice out of it. Just make sure that the bones do not get into the jam.

4. Put the jam on to boil for the second time. Bring to a boil again and cook for 5 minutes. After this cooking, the zucchini becomes already yellowish in color, they are saturated with pineapple juice. After the second cooking, again leave the jam to cool completely at room temperature.

Sterilize the jars and lids before the third brew.

5. It remains to cook the jam for the third (last) time. But now, after boiling the syrup, boil the zucchini for 10 minutes and immediately spread it hot in sterilized jars and roll it up. Turn the jam over and wrap it “under a fur coat”, let it cool completely. Believe me, this squash jam will be a pleasant discovery for you.

Marinated zucchini for the winter "Colorful" with honey

This is no ordinary recipe. There will be several flowers of different vegetables in the jar at once. In addition, zucchini are laid out in the form of rolls, which looks great. Such an appetizer can be safely put on the festive table, all guests will be delighted. Instead of sugar, honey is put in the marinade, which gives the zucchini a piquant taste.

Ingredients (per 1 liter jar):

zucchini and zucchini
carrot
bell pepper yellow and red
parsley - 4 sprigs
mustard seeds - 1 tsp
garlic - 2 cloves
allspice peas - 4 pcs.
black peppercorns - 4 pcs.
vinegar 9% - 50 ml

Take as many vegetables as you can fit into the jar.

For marinade:

water - 1 l
salt - 1.5 tbsp.
honey - 2 tbsp.

Cooking method:

1. Peel the carrots. Cut a part of the carrot into circles (you can use a curly knife), cut a part into thin and long strips (you can use a grater for Korean carrots). Remove the seeds from the bell pepper and cut it into strips. Peel the garlic.

2. Zucchini and zucchini are cut in two ways. Cut some of the vegetables into circles, 1-1.5 cm thick. Cut the second part into thin slices. For this, it is best to use a vegetable peeler.

3. Wash the jars well with soda, rinse thoroughly with warm running water. At the bottom of a liter jar, put 4 peas of black and allspice, a teaspoon of mustard seeds, 4 sprigs of parsley, 2 cloves of garlic, a couple of pinches of carrot straws. On top of it all, put a few circles of zucchini. If the circles are large, you can cut them in half. Between the zucchini put circles of carrots.

4. Next, you need to take a slice of zucchini, put a piece of pepper into it and roll it up. Lay such rolls in several layers in a jar. On top again put the circles of zucchini and carrots in circles and straws. The topmost layer is a carrot-straw. Thus, fill all the prepared jars.

5. Cook the marinade. For 1 liter of water, put one and a half tablespoons of salt and two tablespoons of honey. Stir, bring to a boil and simmer for a couple of minutes.

6. Pour vegetables in jars with hot marinade. Do not pour the marinade all the way to the top, because at the end you will need to pour vinegar. Cover jars with sterilized lids.

7. Now it's time for sterilization. Everything, as always: a saucepan, a towel at the bottom, hot (but not boiling water) water up to the shoulders, jars are covered with lids. After boiling water, sterilize the jars for 10 minutes.

8. Remove the jars from boiling water, pour 2 tablespoons into each liter jar. table vinegar and roll up boiled lids. Such preservation looks very beautiful and is very tasty to eat.

Korean salad with zucchini, cucumbers and carrots

Korean salads will appeal to lovers of spicy and spicy taste. However, the spiciness can be adjusted to taste. As part of the ingredients there is a seasoning for carrots in Korean. The main spices in it are coriander and pepper. Such seasonings are spicy, there are mild ones, choose which one you want. Make sure that the composition of the complex seasoning does not contain a flavor enhancer - monosodium glutamate. The vegetables in this salad stay crunchy.

Ingredients for 2 liters (peeled weight of vegetables):

zucchini - 500 gr.
cucumbers - 500 gr.
carrots - 500 gr.
sweet pepper - 2 pcs. (multi-colored peppers will look beautiful)
onion - 200 gr.
parsley - 1 bunch
sugar - 100 gr.
vegetable oil - 100 ml
vinegar 9% - 100 ml
salt - 30 gr.
ground black pepper - 0.5 tsp
seasoning for carrots in Korean - 1 tbsp.

Zucchini for the winter in Korean - cooking:

1. Wash the zucchini and cut in half. Remove the seeds with a spoon; this salad only needs the thick part of the zucchini. Slice the zucchini into thin strips. If available on the farm, use a special grater. Cucumbers need to be cut into cubes.

2. Grate carrots for Korean carrots or cut into thin, long strips. Pepper cut into long strips. Onions - half rings. Finely chop the parsley. Put all the vegetables in a large container where the salad will be marinated.

3. In a separate bowl, you need to make a marinade. Mix sugar, salt, seasoning, black pepper, vinegar and vegetable oil. Mix everything well so that the sugar and salt are at least partially dissolved. Pour the salad with this marinade and mix very well with your hands. It will be difficult to stir everything with a spoon.

4. Leave the zucchini with vegetables to marinate for 3 hours. During this time, wash the jars and sterilize the lids.

5. When the salad stands, it will release the juice. Start laying it out on the banks, compacting. Pour juice over vegetables and cover with lids.

6. Sterilize the salad by placing the jars in a wide saucepan. There should be a cloth at the bottom so that the glass does not burst when heated. Fill jars with water up to shoulder level. Bring this water to a boil and sterilize the salad for 10 minutes. Then immediately the jars should be tightly sealed with lids and turned over to check for leakage. Such a salad should be wrapped in a warm towel or blanket and allowed to cool.

7. In winter, open a jar of such Korean-style vegetable salad and remember the warm summer days.

Fried zucchini appetizer in tomato sauce

If you like fried zucchini, then close them for the winter. Such an appetizer will be well stored even in the apartment. Sauce for zucchini will be tomato.

Ingredients (for 2 liters):

zucchini - 1 kg
onion - 250 gr.
garlic - 3-6 cloves
For sauce:
dill - 30 gr.
tomato juice - 900 ml
vegetable oil - 125 ml
vinegar 9% - 100 ml
sugar - 3 tbsp.
salt - 2 tbsp.
bay leaf - 3 pcs.
allspice peas - 3 pcs.

Fried zucchini for the winter - how to cook:

1. Wash the zucchini, cut off the tails and peel the skin. Only after that weigh the zucchini. Place the chopped vegetables in a large bowl, sprinkle with salt, stir, and let sit for 10 minutes.

2. Cut the onion into half rings and fry in vegetable oil until golden brown.

4. Put the fried zucchini, onion and garlic in a bowl. Mix well.

5. Prepare the sauce. Pour the tomato juice, vinegar and vegetable oil into the pan. Add sugar, allspice and salt. Finely chop the dill and add to the sauce. Put the dressing on the fire and bring it to a boil. Throw in the bay leaf and boil for 3 minutes, stirring to dissolve the sugar and salt.

6. Banks need to be washed with soda. Put the zucchini with onion and garlic in clean jars. Fill jars halfway. Pour the sauce over the zucchini and cover with sterile lids.

If you like, fill jars to the top with zucchini. Then take zucchini twice as much as normal.

7. Sterilize the preservation within 30 minutes after boiling water. When sterilizing, make a small fire and cover the pan with a lid. Be sure to place a cloth on the bottom of the pan. Pour enough water so that it does not fall into the jars when boiling.

8. Immediately after sterilization, roll up the lids, turn the jars over and cover them with a towel. Let cool and store permanently.

Zucchini and sweet pepper lecho

Lecho is a bell pepper product. The same salad is made with pepper, but the main ingredient is zucchini. Try to make such a blank for the winter. This is a delicious salad with soft stewed vegetables.

It is not necessary to sterilize the salad in jars, as it will be cooked. Therefore, jars and lids should be sterilized in advance.

Ingredients:

zucchini - 3 kg
bell pepper - 700 gr.
garlic - 80 gr.
sugar - 200 gr.
tomato juice - 1 l
salt - 2 tbsp.
vinegar 70% - 1 tbsp. (or 7 tablespoons 9%)
sunflower oil - 300 ml
ground red pepper - to taste

Zucchini for the winter with pepper - cooking:

1. Wash the zucchini and cut into cubes. Cut the pepper into strips, chop the garlic with a knife. Put the vegetables in a large saucepan and pour over the tomato juice, preferably freshly squeezed.

2. Put the vegetables on the fire to stew. First, make the fire large and wait for the mass to boil. Be sure to stir the lecho so that it does not burn. After boiling, reduce heat and simmer for 30 minutes.

3. After half an hour of stewing, add sugar, salt, garlic, hot pepper and vegetable oil to the vegetables. Boil for another 10 minutes. At the end, add acetic acid - 1 tbsp. and can be rolled up in sterilized jars.

4. Turn the jars over, check if the lid is leaking. Leave until completely cool. Lecho turns out delicious, with a pleasant tomato flavor. Try to cook!

Here are 8 recipes for how you can preserve zucchini for the winter. Choose one or more and make blanks that will delight in the winter. Read also other recipes on the site in the heading, there are a lot of delicious ones. If you have any questions, ask them in the comments, and also share your experience. See you in the next article!

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The summer season is in full swing and the garden is already making us happy with its harvest. By the time the zucchini ripen in the beds, we begin to remember all kinds of recipes for cooking zucchini dishes. You can eat them fresh and cook hearty meals, for example, with zucchini it turns out just amazing. Just like a barbecue side dish. But sometimes the harvests are so good that it’s impossible to eat everything fresh. Therefore, I want to talk about how to prepare zucchini for the winter in order to preserve vegetables and make delicious snacks from them.

Zucchini is a very juicy vegetable, but with no pronounced taste of its own. In this they are somewhat similar to cucumbers. But this does not prevent at all from preparing delicious canned food from them, because it is amazingly tasty. Believe me, canned zucchini is just as wonderful. After all, it's all about how to prepare them. Everything matters, from a set of spices and herbs to companion vegetables that will make up a batch of zucchini inside jars.

Zucchini is harvested in slices, in sauces, and in the form of vegetable salads. The options are countless. Let's look at several different delicious recipes for zucchini preparations for the winter in jars.

A great way to prepare homemade zucchini for the winter right in the country. Very simple and trouble-free, because you don’t have to bother with long sterilization of cans, but at the same time it is quite reliable. I have closed zucchini many times according to this recipe and they have never spoiled for me. To make pickled zucchini delicious, I use herbs and leaves from my own garden and vegetable garden. Your favorite spices are suitable, as well as currant and cherry leaves will add a great aroma. You can take a small piece of horseradish leaf, basil, thyme, tarragon, dill, parsley grown on the site.

Usually, those who love very bright spicy marinades add to them those herbs that they themselves love the most to taste, and I think this is right, because this way you and your household are guaranteed to like it.

I recommend closing zucchini for the winter in jars of 0.5 or 1 liter according to this recipe, so it will be convenient to open and consume them in a short period of time, one or two doses. You can take jars of a smaller volume, if there are such and sometimes you want snacks in a very small amount.

You will need:

seedless young zucchini (you can use zucchini) - about 2 kg;
dill umbrellas - 2-3 pieces;
fresh small leaf of horseradish;
tarragon, parsley, thyme, rosemary and other fresh herbs - several branches each;
black peppercorns - 1 teaspoon;
whole coriander seeds - 1 teaspoon;
cloves - one piece per jar,
blackcurrant leaves - 1-2 leaves per jar;
cherry leaves - 1-2 leaves per jar;
berries of black and red currants (you can gooseberries) - a few berries per jar.

For marinade:

water - 1.5 liters;
salt - 2 tablespoons;
sugar - 4 tablespoons;
vinegar 9% - 200 ml.

Cooking:

To prepare delicious crispy pickled zucchini for the winter, it is best to take young medium-sized vegetables that still have a thin skin and large seeds have not yet formed. Varieties without seeds, like zucchini, are also excellent. They don't even need to be peeled.

If the zucchini has already grown a little, then the thick skin will need to be peeled off and the seeds removed from the middle. For pickling, dense elastic pulp is suitable.

Prepare all vegetables and spices for pickling. Wash them thoroughly in running water.

Wash jars for blanks also thoroughly with hot water and baking soda. This will produce the minimum necessary disinfection for canning.

Arrange herbs, spices and berries. Arrange clean open jars. Now start putting leaves in each jar. A piece of horseradish, 1-2 leaves of currant and cherry, 1-2 sprigs of aromatic herbs. Save the dill for the end.

Put a few black peppercorns and coriander at the bottom of the jar. If you like more spices in the marinade, then you can also take a few seeds of cumin or anise. Or put both spices, from this only the flavor will be tastier.

Now cut the zucchini into pieces. Depending on the size of zucchini and jars, they can be cut in different ways. Not too large fruits, slightly larger than a large cucumber, can be cut into cubes. To do this, cut it in half across, and then each half into four pieces lengthwise.

You can also cut the zucchini into circles, then do not make them too thick. A thickness of 1.5-2 cm is great for preparing zucchini for the winter and they marinated perfectly.

Arrange the zucchini pieces tightly in the jar to fit as much as possible. Then put currant or gooseberry berries and dill sprigs on top.

Now we move on to filling the jars with liquid. In this recipe for making pickled zucchini for the winter, ordinary, just boiled water is poured for the first time. Boil the kettle and as soon as it is turned off, bubbling and boiling, pour water into each jar of zucchini and herbs to the very edge.

Close the lids immediately, but do not twist. Just cover slightly and leave to infuse for 15 minutes.

After the specified time, drain the water from each jar into one saucepan. To prevent the contents from falling out, drain, hold the lid on top. It is necessary that only liquid pour out, from which we will prepare the marinade.

Thanks to herbs, spices and berries, the water will acquire aroma and even color. Drain it all, then put the saucepan on the stove and let it boil again.

After boiling, repeat the procedure again. Pour the hot fragrant future marinade back into the jars. Get just as much as you need. Cover the jars with lids again and leave for another 15 minutes.

And now the most crucial moment. Once again, pour the water from the cans into a saucepan. Now you need to prepare the marinade according to the desired proportion. To do this, you need to measure the volume of the resulting water in a saucepan. Get a measuring cup or pitcher and measure. Then calculate by proportion how much salt, sugar and vinegar will be required.

For example, if you get 1 liter of marinade, then you need 1.3 tablespoons of salt, 2.5 tablespoons of sugar and about 130 ml of vinegar.

All of these must be added one at a time. As soon as you put the future marinade on the stove, put salt and sugar. Stir to dissolve completely. Once the marinade boils, add vinegar and remove from heat. Immediately pour hot into jars to the very edge and cover with lids.

Now the lids need to be screwed on tightly. In order for the blanks to stand for a long time, it is necessary to check the covers. They should be smooth, clean and tightly twisted. It is unacceptable to let air through or have rust spots for covers. Only in this way will zucchini for the winter without sterilization be safe from premature spoilage.

Now wrap the jars with a thick towel and leave to cool to room temperature. After that, they can be safely cleaned in a closet or cellar. Zucchini will be marinated to the desired condition in about 2-3 months, that is, by winter they will be completely ready and tasty!

A quick recipe for zucchini in tomato for the winter is perfect for those who like to prepare ready-to-eat dishes. In this form, zucchini is practically a salad or side dish. You can eat it for a snack, or you can serve it with the main course. Even on a holiday, such an elegant salad will look great on the table. Here, zucchini will be complemented with tomato paste, a little spicy chili and onion with carrots, for a richer taste. Preservation occurs by adding vinegar. That is, zucchini will be with a light pickled sourness.

You will need:

small young zucchini - 1.5 kg;
carrots - 2 pcs;
onion - 1-2 pcs;
garlic - 2-3 cloves;
sugar - 2 tablespoons;
salt - 1 tablespoon;
tomato paste - 3 tablespoons;
chili ketchup - 200 gr;
vinegar 9% - 50 ml;
vegetable oil - 80 ml.

Cooking:

Before you start cooking the zucchini themselves, it is best to sterilize the jars. Choose jars of a suitable volume, three-liter jars are not very suitable for harvesting zucchini for the winter, then it will be difficult to put them in the refrigerator, and it is unlikely that anyone will be able to eat so much at a time. The most suitable are cans of 0.5-1 liter.

Steam sterilize the jars or in the oven. You can do it quickly in the microwave. Pour a quarter of a jar of water and put it in the microwave for 5 minutes. The water will boil and sterilize the jar from the inside. Do not forget to thoroughly wash the soda cans before sterilization. Put the lids in a small ladle and boil in water on a regular stove. Leave the jars and lids to cool and start cooking.

Wash small young zucchini and cut off the stem. Without peeling the skin, cut them into circles with a thickness of 0.5 to 1 cm. Set the zucchini aside for a while.

Peel and grate the carrots on a coarse grater or Korean carrot grater to make thin pieces. Cut the onion into thin half rings.

In a separate plate, stir the tomato paste with water in a ratio of 3 tablespoons of paste to 200 ml of water. You will get something like tomato juice.

Place the zucchini, onion and carrots in a large saucepan. Pour in the freshly diluted tomato sauce. Add salt, sugar and hot chili ketchup. If you do not like it too spicy, then you can put less ketchup. Mix everything well and put on the stove over medium heat. It is necessary to stew zucchini in tomato paste with vegetables for about half an hour.

At first, the liquid may seem small, but the zucchini will release juice in the process and there will be enough delicious tomato sauce. Five minutes before it's ready, squeeze the garlic into the pan. Stir and simmer some more. Before removing from the stove, pour the vinegar, boil for 1-2 minutes and remove from heat.

Arrange zucchini in tomato paste in prepared sterilized jars, filling to the brim. Close the lids tightly on each jar.

Wrap the twisted jars in a thick towel or blanket and let cool completely in this form. After cooling, ready-made zucchini for the winter with tomato paste can be stored in a convenient place. Feel free to put them in a closet, closet or cellar where you store other blanks. A month later, another can already be taken out and tasted delicious zucchini.

Marinated crispy zucchini rolls - video recipe

If you are looking for an original, new, but always tasty way to close zucchini for the winter, then I suggest that you familiarize yourself with the following video recipe. Pickled zucchini is very tasty, but how to make them spectacular and beautiful. Everything is simple. It is necessary to cut zucchini and carrots into thin long plates, and then twist them into beautiful rolls. Moreover, place a bright orange carrot in the middle of a zucchini roll. This appetizer looks amazing. Imagine a festive table with such wonderful self-cooked snacks. But even on a normal day, it will be very pleasant to open a jar of such pickled zucchini and enjoy the taste and appearance.

Light sourness from vinegar, aromatic herbs and spices, a little garlic, that's what will complement the taste of zucchini. And, of course, carrots. Let's see how to cook.

It is not difficult to find delicious recipes for harvesting zucchini for the winter, it is difficult to choose from them. Especially when you want to try more and more variety. With the following recipe, I suggest you preserve zucchini like mushrooms. Mushrooms are harvested in a similar way, and specifically milk mushrooms, and therefore ready-made zucchini will resemble them a bit. This is a very interesting way of pickling, and the result will make you use it next year. I got acquainted with the recipe a couple of years ago, when the harvest of zucchini in the country exceeded all my expectations.

You will need:

zucchini - 1.5 kg;
garlic - 1 head;
dill - 1 bunch;
allspice peas - 7-8 peas;
ground black pepper - 0.5 teaspoon;
cloves (optional) - 4-5 pcs;
salt - 1 tablespoon;
sugar - 2 tablespoons;
vinegar 9% - 70 ml;
vegetable oil - 70 ml.

Cooking:

The main secret of cooking zucchini for the winter according to this recipe is that you do not need to add any water to brew the marinade. All the liquid will be exclusively the zucchini's own juice, which will only make them tastier.

First, wash the zucchini and cut off both ends. If you have young zucchini with a thin skin, you can not peel it off. As a result, in pickled form, such zucchini will be more crispy due to the skin than those that you peel. It is better to peel zucchini if they are too large and overripe.

For pickling in this form, green zucchini and zucchini are more suitable. Yellow zucchini will become very soft and, when cooked, can completely boil into porridge, this is not desirable as it will ruin the entire workpiece.

Cut the zucchini into cubes. To do this, divide them lengthwise into 4 parts, and then the resulting bars across with steps of 2-3 centimeters.

Rinse fresh dill and pat dry to remove excess water. Then chop it finely and put it in a large saucepan along with the zucchini pieces.

Now peel and finely chop the garlic. You can rub it on a grater. Add the garlic to the pot with the zucchini. Pour salt, sugar, vegetable oil and vinegar there. Put in the pepper. Now mix everything thoroughly so that all the ingredients are evenly distributed over the zucchini. Cover the pot with a lid and leave to infuse and marinate for at least 4 hours.

While the zucchini is pickling, sterilize the jars in a way convenient for you. After 4 hours, the zucchini in the saucepan will start up the juice and will already be half in the liquid. This will be our marinade, consider that it is already completely ready.

Take clean jars and fill them with zucchini and their juice on top.

Now you need to sterilize the zucchini in jars so that they last for a long time. To do this, take a large saucepan, put a clean kitchen towel on the bottom, and put jars on top. Banks should be covered with lids, but not twisted. Now pour cold water over the "shoulders" of the cans and put on the stove.

The water should boil. Boil jars in water for 20 minutes if the jars are 0.5 liters and 25 if 1 liter each. Larger jars take even longer to boil.

After 20 minutes, turn off the stove and carefully, so as not to burn yourself, pull the jars out of the water. Screw the caps on immediately. Turn over, check that the water does not leak and put together on a towel. Wrap jars of zucchini on top with a thick towel or blanket and leave it like that for a day.

It's so easy to prepare zucchini for the winter like mushrooms. They will serve you as an excellent snack on winter days and remind you of summer.

There is a very tasty and interesting carrot salad, which is called Korean carrots. But at the same time, Koreans have never heard of him. I don’t think they’ve ever heard of Korean-style zucchini, but that’s no reason for you to deny yourself this delicacy. Spicy, spicy, sour, marinated zucchini for the winter in Korean will become your winter joy on the home table. Well, it goes without saying that the zucchini will be thinly sliced, like the famous carrot. So it's not only tasty, but also beautiful.

You will need:

zucchini - 3 kg;
carrots - 0.5 kg;
sweet pepper - 0.5 kg;
garlic - 7-8 cloves;
vinegar - 170 ml;
vegetable oil - 150 ml;
sugar - 100 gr;
salt - 3 tablespoons;
hot pepper (optional) - 2-3 pcs;
seasoning for Korean carrots - 20 grams.

Cooking:

Harvesting zucchini for the winter in Korean is as simple as the other types that I have already reviewed.

Zucchini are suitable both young and overripe large. The only difference is that young zucchini are cut whole, and old ones without skin and seeds inside.

Take a Korean carrot grater and grate all the zucchini on it. Cut large ones in half lengthwise, cut out the seeds, and grate the halves.

Wash the carrots, peel and grate them too. Onion cut into thin half rings or small cubes. Cut the sweet pepper in half, clean out the core and chop into very thin strips so that they look like those made by a grater.

Put everything in a large bowl or pan and squeeze the garlic into it. Mix all the vegetables together until you get a salad.

Now we will make a marinade based on our own vegetable juice. To do this, add salt, sugar, vinegar, malos and spices for Korean carrots to the vegetables in a saucepan. Mix everything thoroughly and cover with a lid. Let it brew for 3 hours, during which time a very large amount of natural juice will stand out. Everything will be marinated in it, since we have already added vinegar.

During the time that the Korean-style zucchini is infused, sterilize the jars. In ready-made clean and dry jars, place the resulting vegetable mixture along with the juice, while filling the jars to the top.

Be sure to pour the marinade so that everything inside the jars is buried in it. The quality of conservation depends on this.

Now cover with sterilized lids and place the jars up to the pan. Place a kitchen towel under the jars. Now fill them with water up to the "shoulders" and put on fire. Jars with zucchini should boil in water for at least 20 minutes (for 0.5 liter jars).

The larger the can, the longer the boil. After that, remove the jars from the water, wipe and tighten the lids firmly. Wrap the jars in a thick blanket and leave to cool completely. Then it can be stored at room temperature.

This is how Korean-style zucchini is prepared for the winter. Bon appetit on long winter days and evenings.

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.

For pickling, choose young vegetables

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.

Marinated zucchini without sterilization

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.

Most often, zucchini is cut into circles for closing.

Cooking order:

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

Ingredients for cooking salad "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

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

Ready-made salad in jars

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.

Your family will love the spicy taste of this dish.

How to cook

Washed and peeled zucchini cut into rings or half rings. Scoop out the seeds with a spoon.
Put cherry plum on the bottom of the washed jar, pour sugar on top.
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.

Adjust the amount of spices in dishes according to your taste.

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.

Cut zucchini for salad dressing

Procedure

Rinse the zucchini, chop into medium-sized cubes, fry a little.
Grind the tomatoes in a blender or in a meat grinder.
Mix vegetables with sugar, salt and oil and put on fire.
After boiling, cook for a quarter of an hour.
Add spices and vinegar. Boil 5 minutes.
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.

Adjika from zucchini

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.

After the jars are closed, turn them upside down - let them cool in this position

The process of making adjika

Wash, clean, chop vegetables and mince with a meat grinder.
Bring the mixture to a boil and add the oil. Boil for 40 minutes.
Pour salt, sugar, vinegar and garlic, let it boil for another 5-7 minutes.
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.

Grilled zucchini ready to freeze

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.

Ready-made citrus-vegetable jam

How to cook

Clean the zucchini from the skin and seeds. Cut into medium sized slices.
Cut the orange with the peel into small pieces.
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.)
Add orange and boil for another 15 minutes.
Pour hot into steamed jars, seal hermetically with sterilized lids.

Cut zucchini into small pieces for jam

Zucchini with red currant

A gourmet recipe that does not require additional sterilization.

For cooking you will need:

1 kg of zucchini;
0.5 st. brown sugar;
4 tbsp. l. fruit or wine vinegar;
2 tbsp. l. salt.

Cut off narrow strips of skin from vegetables at equal distances.

Wash currants and sort out. It is not necessary to separate the berries from the stem.

Arrange zucchini and currant sprigs interspersed in sterilized jars.

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.

To make wine, zucchini must be finely chopped

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.