Zucchini cooked in Ukrainian sauce. Fried zucchini for the winter in Ukrainian

It is not necessary to exclusively freeze zucchini for the winter: they can be fried and sealed in jars according to this recipe.

What is good about this method of preparing zucchini? Imagine: all the hard work now, and then all you have to do is open the jar and enjoy the aromatic, infused snack. Isn't it a wonderful prospect?

Even an inexperienced cook can close such zucchini for the winter - this is a very simple recipe that is accessible to everyone.

Recipe for fried zucchini for the winter in Ukrainian

For 1 jar with a capacity of 0.5 l:

800-850 g zucchini

2 tbsp. vinegar 5%

1 head of garlic

1.5-2 tbsp. vegetable oil

2-3 tsp. chopped dill and parsley

½ tsp. salt

How to seal fried zucchini for the winter:

Wash the zucchini and cut into slices up to 2cm thick, place in a frying pan with heated oil and fry on both sides until browned.

Allow the zucchini to cool, peel and pass the garlic through a press, chop the herbs.

Pack the zucchini into jars as follows: first pour vinegar and oil into the bottom of each jar, add salt, add garlic and herbs, then place the fried zucchini tightly next to each other.

Cover the jars with lids, sterilize them by placing them in a container with water (for 0.5 liter jars, 20-30 minutes of sterilization will be enough), and roll up the lids.

Happy preparations!

Friends, how do you prepare zucchini for the winter, besides simply freezing? Tell us in the comments about your favorite zucchini preparations.

Ukrainian-style zucchini for the winter, a recipe with photos of which I offer, will conquer anyone with its taste. This is the option I decided to offer you to cook today. How do you like it?
If you decide to try this recipe, then I will be happy to tell you in detail how to prepare it, since this is how they prepare it in Ukrainian.

So, first of all, to prepare Ukrainian-style zucchini for a 1-liter jar, we will need:
- fresh zucchini - 1.5 kg,
- vegetable oil – 120 grams,
- garlic – 15 grams,
- parsley and dill – 7 grams,
- salt - 10-12 grams,
- vinegar 6% - 50 grams.

Recipe with photos step by step:

Having prepared all the necessary ingredients, we immediately begin the process of preparing the workpiece. We select only young zucchini with very thin skin. We wash them under running cold water. We clean if necessary with a small brush. Let the water drain.

Cut off the stalk and the remaining inflorescences from the front of the zucchini. Cut the zucchini into circles no thicker than 2.5 cm.

Heat half the amount of vegetable oil in a frying pan. Fry the zucchini on both sides in hot oil until golden brown.

Then place the finished zucchini on a wide plate to cool. Rinse the dill and parsley under cold water and remove excess water. Cut the greens into one and a half to two centimeter pieces. Peel the garlic and wash it. Then grind the garlic with salt in a mortar or on a board. Let's prepare the jars in advance. We scald them with boiling water and dry them. Pour the rest of the vegetable oil into the bottom of dry, sterile jars. Add vinegar, salt, garlic and chopped herbs to the jar. Then place the fried zucchini tightly on top.

We fill the jars 2cm below the neck. Cover the jars with lids and place them in a pan with hot water to sterilize. We sterilize jars with a capacity of 1 liter for forty minutes. Then we seal the jars hermetically and cool them.

And our Ukrainian fried zucchini is ready for the winter. Enjoy your meal!
Author: arivederchy

I also recommend that you prepare

I would like to offer you Ukrainian zucchini for the winter. They are our family's favorite winter snack. They turn out slightly spicy, rather even piquant, at the same time aromatic and satisfying thanks to vegetable oil. Vegetables are fried and topped with garlic. And although I know about a hundred recipes for preparing zucchini, I constantly return to this. After all, the recipe for Ukrainian-style zucchini for the winter in jars is truly universal.

However, read for yourself and cook with pleasure.

Ingredients

Calculation of products for one liter jar:

fresh zucchini - 1.7 kg;
vegetable oil - 100 grams (for frying and adding to the jar);
garlic - 15 grams;
dill greens - 10 grams;
salt 10 - 12 grams;
vinegar 6% concentration - 60 grams.

Preparation

We select ripe and undamaged fruits. The diameter of the zucchini should not be more than 5 - 6 cm. This is the ideal size for preparations. We wash the zucchini in cold running water. Place them in a colander or fine sieve and let it drain completely. Then we cut off the tails and cut the zucchini into slices approximately 2 - 2.5 cm thick. Then fry the chopped vegetables on both sides in hot vegetable oil until golden brown.

Done? Now lay out the zucchini fried in a frying pan in one layer and cool them. Let's prepare the garlic. We peel it, wash it and grind it in a mortar with salt. Cut the dill into small pieces.

Let's prepare jars for harvesting. To do this, pour vegetable oil and vinegar into the bottom of dry, clean jars, preferably sterilized. Their quantities are indicated above in the ingredients. Add dill, salt and crushed garlic. Then place the fried zucchini tightly. Cover the jars with lids and place them in a pan with hot water for sterilization. Jars with a capacity of 1 liter - sterilize for about 40 minutes. After processing, seal the jars filled with vegetables hermetically, turn them over and cool. You can wrap it in a blanket for 12 hours to allow the jars to stay hot longer - this is additional sterilization. And then, when our jars with blanks are completely cooled, we will send them to a dark and cool place. This is how zucchini is prepared in Ukrainian for the winter.

Step-by-step photos for the recipe:

Preparing for the winter is useful, but it can also be enjoyable. Remember how the harvesting season usually begins? You need to find the best proven recipes, prepare jars and other containers, and then slowly buy everything you need and make preparations.

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 enjoyable. Zucchini-based preparations are a healthy and tasty product that is easy to prepare (and also very inexpensive).

How can winter preparations be made from zucchini?

Zucchini is a unique product. Like cucumbers, they have practically no distinct taste of their own, which means that with the right skill, you can cook anything from them. Various salads - both vegetable and with various additives such as rice.

You can make 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 made from zucchini, they are pickled (like cucumbers and mushrooms), and salted. Read the recipes, choose the ones you like and cook for your health!

Zucchini caviar - step-by-step recipe

Squash caviar is a wonderful and tasty appetizer that can be eaten on its own (just with bread), used as an additive to vegetable and meat dishes, or eaten as a side dish.

Ingredients:

5 kg of young peeled zucchini
250g tomato paste (it’s better to take canned from the store rather than homemade);
300 ml refined oil;
2 tbsp. vinegar essence (the one that is 70%);
100g garlic;
0.5 l of water;
3 tbsp. salt;
2 chili peppers.

Preparation:

Peel the raw zucchini, remove the seeds and grind in a meat grinder (or blender), grind the pepper and mix the mass.
Mix water with tomato paste, and then pour into a saucepan with the zucchini-pepper mixture.
Pour refined oil into a saucepan with the zucchini mass, add sugar and salt, mix well and put on medium heat.
Simmer the vegetable mixture for about an hour and a half, stirring occasionally.
Peel three heads of garlic and chop.
When the mixture has been on the fire for 70-80 minutes, add garlic and vinegar, mix the whole mixture well, and cook for ten minutes.
Remove the pan from the stove, put it in jars and roll up the lids, turn it upside down and put it under the blanket.

Finger-licking zucchini - a very tasty preparation

Finger-licking zucchini is delicious and quite easy to prepare.

Ingredients:

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

Preparation:

Chop the zucchini into large pieces (this is necessary so that the zucchini does not boil over during the process).
Puree the tomatoes and peppers with a blender or meat grinder, put them in a saucepan, pour in salt, sugar, pour in the oil, add chopped garlic (you can grind it in a meat grinder or blender together with tomatoes and peppers). The mixture must be mixed well.
Place the zucchini in a saucepan with the vegetable mixture, mix well, cover with a lid and place on medium heat.
When the mixture boils, you need to leave it on the stove for another twenty minutes (if the mixture boils too much, then you need to turn the heat down).
Then add the vinegar, mix, heat for two minutes and put into jars (pre-sterilized), then roll up.

Zucchini salad for the winter - step-by-step photo recipe

In cold weather, when it’s blowing outside and frost covers the windows with fancy patterns, you really want to see a fragrant piece of summer warmth on the table. Jams, compotes, cucumbers, tomatoes... what else can you pamper your family with? If your garden beds are full of zucchini, then you can prepare a spicy salad with tomato sauce.

Cooking time: 3 hours 0 minutes

Quantity: 3 servings

Ingredients

Zucchini: 2 pcs. medium size
Bow: 3 pcs.
Carrots: 10 pcs. little ones
Fresh dill: bunch
Garlic: a few cloves
Tomato sauce: 120 ml
Salt: 1 tbsp. l.
Water: 125 ml
Vegetable oil: 2 tbsp. l..

Cooking instructions

Store jars of squash salad in a cool place.

The salad is so tasty that it doesn’t always survive until winter. Of course, this is a great addition to many summer dishes.

Zucchini salad in tomato sauce goes perfectly with boiled new potatoes. Serve it also with rice, pasta or buckwheat. The combination of such a spicy salad with meat would also be appropriate.

Korean zucchini for the winter - the best recipe

Spicy zucchini rolls pale in comparison to Korean zucchini; if you like spicy food, be sure to try it.

Ingredients:

1 kg. mature large zucchini;
1 tbsp. grated carrots;
1 tbsp. chopped onion rings;
1 tbsp. thinly sliced bell pepper;
6-8 cloves of garlic;
0.5 tbsp. vinegar 9%;
3 tbsp. sugar (if you prefer sweeter, then with a slide);
10 g salt;
Korean carrot spices (1.5 tbsp);
a bunch of dill and parsley.

Preparation:

Grate the zucchini and place in a saucepan.
Then you need to add carrots, onions, peppers, chopped garlic, refined oil, sugar and salt, seasoning, chopped herbs and vinegar, mix everything and leave to rest for 4 hours.
Then mix again, put in sterilized jars and cover with lids, put the jars in a pan, pour water into the pan and bring to a boil.
The preparations need to be boiled in this way for 25 minutes (for 500-700 gram jars), after which we close the lids and set the jars to cool with the lids down.

A very simple recipe for preparing zucchini: minimum time, excellent results

Great recipe that's easy to make. This salad should 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 tbsp. refined oil;
2 tsp salt;
2 tbsp. Sahara;
1 tsp vinegar 70%.

Mix all the products and simmer over medium heat for about an hour and a half (depending on the ripeness of the zucchini), and then place in sterilized jars and roll up. Cool with the bottom up, in a blanket.

Mother-in-law's tongue from zucchini - step-by-step detailed recipe

Everyone will like this spicy snack called “Mother-in-Law’s Tongue” - it’s very tasty.

We will need:

2 kg. mature large zucchini;
1 kg. sweet pepper;
1 tbsp. vegetable oil;
1 cup of sugar;
2 chili peppers;
1 head of garlic;
1 tsp salt;
1 kg. tomato ketchup;
1 tbsp. vinegar 70%;
several bay leaves, a package of peppercorns.

Preparation:

Peppers and zucchini need to be washed, cleaned of tails and seeds and cut into large pieces into a saucepan.
The hot pepper should be cut into rings, mixed with garlic pressed through a special press and added to the vegetable mixture.
Then you need to put ketchup in a saucepan (if you like it spicier, you can use a spicy variety of ketchup), pour in oil and vinegar, add spices, salt and sugar.
Bring the mixture to a boil, reduce the heat and simmer for an hour.
The mixture should be poured into sterilized jars and rolled up.

Pickled zucchini - ideal preparation for the winter

The easiest way to prepare zucchini for the winter is to pickle it.

For the king of the table - pickled zucchini, we will need the following ingredients:

3 kg. young zucchini;
half a head of garlic;
1 tbsp. salt;
1 tbsp. Sahara;
2 tbsp. vinegar 9%;
2 tbsp. vodka.

You can add leaves and roots that you usually add to cucumbers or tomatoes - this could be currant and raspberry leaves, dill, horseradish, parsley.

Preparation:

Zucchini must be cut into thin slices and placed in jars (it is best to take 500-700 gram jars).
Place a few cloves of garlic and a couple of peppercorns in each jar.
Boil water (2 liters), add salt, sugar and vinegar, stir and pour over the zucchini.
Then roll up the lids and leave to cool upside down (preferably in a blanket).

Adjika from zucchini - simple and tasty

Zucchini adjika can be prepared in less than an hour, but I warn you - it is a spicy and tasty appetizer.

Ingredients:

3 kg. young zucchini;
0.5 kg of sweet pepper;
0.5 kg carrots;
1 kg of tomatoes;
1 tbsp. refined oil;
2 tablespoons each of salt, sugar, red hot pepper and vinegar 9%.

Everything needs to be crushed in a convenient way (I prefer a blender), mixed with spices, oil, and cooked for forty minutes. Then add vinegar, cook for a couple of minutes and put into jars, close with lids and cover with a blanket.

Zucchini lecho recipe

Do you love zucchini lecho as much as I love it? If yes, then pay attention to the recipe!

Ingredients:

2 kg each of fleshy tomatoes, sweet bell peppers (tastier with yellow or red peppers, green ones give a sharp taste) and zucchini (if they are not too young, it is better to peel and remove the seeds).
For the syrup you will need 0.5 cups of refined oil, apple cider vinegar and sugar, as well as 2 tbsp. salt.

These are the basic ingredients for classic lecho; if you want to diversify the taste, you can add pepper, garlic, dill and other spices.

All vegetables need to be cut into equal cubes, placed in a saucepan and cooked for 15 minutes after the start of boiling, and then add salt, sugar, oil and vinegar. The finished product is placed in jars (certainly after sterilization), sterilized for another 20 minutes, rolled up and turned over. Cool under the blanket.

Zucchini like milk mushrooms - step-by-step recipe

It’s very easy to surprise your family and guests with a new appetizer - prepare zucchini for milk mushrooms. Crispy, with a rich taste... mmm - this is a masterpiece!

Ingredients:

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

Preparation:

Vegetables need to be peeled and cut so that the pieces visually resemble chopped mushrooms.
Chop the garlic and dill, mix everything (including vinegar, oil and spices) and leave for several hours.
Sterilize jars and lids.
Place the zucchini with dill and garlic in jars, cover with lids and sterilize the jars by boiling for 10 minutes.
After this, the jars are rolled up, turned over and cooled. There is no need to cover with a blanket.

There are many recipes for pickled vegetables, but this recipe will surprise even experienced housewives.

Ingredients for a 0.5-0.7 l jar:

4 firm tomatoes;
small young zucchini;
half a sweet pepper;
some carrots and garlic.

For the marinade you need 3 cloves of garlic, 1 tsp. mustard seeds, 3-5 peppercorns, 1 tbsp vinegar, salt and sugar to taste.

Preparation:

Vegetables need to be cut into pieces.
Place garlic, peppercorns and mustard on the bottom of a dry jar.
Then lay out layers of sweet peppers, carrots, zucchini and tomatoes.
To prepare the marinade, you need to boil 300 ml of water, add salt, sugar (about 2 tablespoons each or to your taste) and vinegar and pour the marinade over the vegetables.
Cover the jars with lids and sterilize for 10 minutes.
Then roll up the lids, turn the jars over and cover with a towel.

Zucchini with mayonnaise - a delicious winter recipe

If you want to cook zucchini with mayonnaise for the winter, then you need to decide what exactly you want to cook - mayonnaise can be added to almost any winter salad. Squash caviar with mayonnaise turns out very tasty.

Zucchini (about 3 kg) needs to be peeled and grated (or chopped in a meat grinder), mixed with a can of tomato paste (250 grams is enough), put the scrolled onions in a meat grinder (0.5 kg) and add a 250 gram pack of full-fat mayonnaise. Then you need to add 3 tbsp. sugar, 2 tbsp salt, a little pepper to your taste, and half a glass of vegetable oil.

The mixture should be simmered over low heat for about an hour, then add spices and cook for another hour. The jars need to be sterilized (in the way that is most convenient for you), the caviar should be laid out and covered with lids. Turn the jars upside down, cover with a blanket and cool for about a day.

Zucchini like pineapples - an original recipe for winter preparation

Do you like experiments? Try making compote from zucchini - tasty and sweet, and the zucchini in it look like pineapples. The recipe is very simple and even a novice housewife can make compote.

Ingredients:

1 medium zucchini (it is better to take one that is not too old - young zucchini is much more tender);
5-7 plums, if possible, cherry plum should be used;
1 faceted glass of granulated sugar;
1 liter jar of water;
1 tsp vinegar (it is safest to use 9% table vinegar);
a couple of lemon slices.

Use my spice bouquet - a couple of allspice peas, 2 cloves, a couple of mint leaves (or half a teaspoon of dried mint), or make your own. You can try adding cardamom, orange zest and lemon balm.

What to do:

You need to prepare the zucchini for cooking - the zucchini needs to be thoroughly washed, peeled, seeds removed if necessary (you don’t have to remove them from young zucchini, the seeds are very soft), and then cut into rings - about a centimeter thick. If your zucchini has seen a lot in life, then it is better to cut it thinner.
Then wash the plum.
Place spices at the bottom of a liter jar (empty) - allspice, cloves, mint and vinegar.
We put water and sugar to boil, at this time we put zucchini, lemon and plum slices into a jar.
Fill with boiling syrup and set to sterilize for ten minutes (so that the water in the jars boils).
Then we seal it with airtight lids and wait a few days (at least).
Store canned food in a dark place (a pantry will do). Enjoy your health!

Spicy zucchini - photo recipe

The recipe for making spicy zucchini is very simple. For 1 kg of zucchini you will need:

bay leaf – 5 medium leaves;
allspice – 8 peas;
horseradish leaves;
parsley sprigs and dill umbrellas (for aroma);
a few cloves of garlic;
2 hot peppers;
for marinade: salt, granulated sugar and vinegar to taste

Yield: 4 half liter jars.

Cooking method

1. Wash the jars with soda and scald with boiling water along with the lids.

2. Cut the zucchini into half rings and transfer to a container.

3. Place horseradish leaves on the bottom of the jar, crumble an umbrella of dill and a few sprigs of parsley. Place a clove of garlic cut into several pieces and a couple of hot pepper rings.

4. Fill the jars with zucchini.

5. Boil water for the marinade: the proportion per liter of water is 100 grams of sugar and 50 grams of salt. Add bay leaf and allspice for flavor. After boiling, pour in vinegar.

6. Pour the prepared marinade over the zucchini, roll it up and cover it with a blanket. Leave the jars with the lids down for a day.

Perfect preparation without sterilization

A good housewife knows that winter zucchini preparations are an excellent alternative to complex salads and mushroom preparations, but preparing zucchini is much easier and they cost less. And if you cook zucchini without sterilization, then the entire preparation will take no more than half an hour.

Ingredients for 3 l:

1.5 kg of zucchini;
4 sprigs of parsley;
4 cloves of garlic;
3 tbsp. granulated sugar;
3 tbsp. l. fine salt;
6 tbsp. l. vinegar (take 9%);
a couple of bay leaves and a few black peppercorns.

What to do:

Wash and cut the zucchini (it’s best into slices, but you can cut it the way you like), soak in water for three hours, then drain the water.
Then you need to prepare a three-liter jar - wash it, pour a little water (about 0.5-1 cm) into the bottom, and put it in the microwave. As a rule, two and three liter jars do not fit in a microwave oven in height, so you can put the jar on its side. Run the microwave for 2 minutes - the water in the jar will boil and disinfect it - this is a great option for sterilization. Pour out the remaining water - the jar will dry in a couple of seconds.
Next, you need to put parsley, bay leaf, garlic and peppercorns in a jar, and place the zucchini as tightly as possible.