Spicy zucchini for the winter the best recipes. Winter zucchini preparations: homemade recipes

From the recipes below, you will learn how to prepare zucchini for the winter. The neutral taste of the vegetable allows you to combine it with other ingredients, seasonings, spices and marinades, creating delicious snacks. In addition, sliced ​​\u200b\u200bfruits can be frozen and used in the off-season as needed.

How to close zucchini for the winter?

All kinds of preparations for the winter from zucchini will help to significantly diversify and refresh the menu in the cold season, when the harvest period is far behind. The proposed ideas will help determine the choice of suitable recipes and put them into practice.

1. Zucchini for the winter can be cut and marinated in a concise or more intricate marinade.
2. Young fruits are used entirely and completely, cutting off the edges, while more mature ones are removed from the peel and the middle with seeds.
3. If you add squash slices with other vegetables and stew, you get a delicious lecho, salad, adjika, vegetable caviar.
4. By following the tricks of proven technology, you can prepare a snack that is similar in taste to pineapples or mushrooms.
5. When the zucchini dishes for the winter are prepared, the vegetable can also be frozen by cutting into slices.

Recipe for pickled zucchini for the winter

The simplest vegetable preparation is pickled zucchini for the winter without sterilization. The proposed recipe can be adapted to your taste preferences by adding other spices or adjusting the proportions of the marinade components. In addition to the traditional dill with horseradish and currant leaves, you can add parsley, celery, basil. The calculation is given for one liter jar.

Ingredients:

• zucchini - 1-1.5 pcs.;
• salt - 1 teaspoon;
• sugar - 2 teaspoons;
• vinegar - 1 tbsp. the spoon;
• laurel - 1 pc.;
• garlic - 1-2 cloves;
• peas of black and allspice - 3-5 pcs.;
• dill umbrellas, horseradish and currant leaves.

Cooking

1. Greens, laurel, garlic, pepper are placed at the bottom of a sterile jar.
2. Add slices of zucchini, pour everything with boiling water.
3. After 10 minutes, the infusion is drained, allowed to boil.
4. Repeat the procedure 1 more time.
5. Salt, sugar are poured into the jar, vinegar and boiling infusion are poured.
6. Cork zucchini for the winter, wrap until cool.

Zucchini in chili ketchup - a recipe for the winter

Moderately spicy and spicy are good for the winter. You can prepare a tomato supplement yourself from fresh tomatoes boiled to a density, or you can use ready-made ketchup bought in a store. The result will pleasantly surprise and delight you with the excellent taste of the resulting workpiece.

Ingredients:

• zucchini - 2 kg;
• chili ketchup - 1 cup;
• salt - 2 tbsp. spoons;
• sugar - 1 cup;
• laurel - 5-6 pcs.;
• vinegar 9% - 200 ml;
• water - 1 l;
• garlic - 4 cloves;
• black peppercorns - 20 pcs.

Cooking

1. Zucchini is cut and placed in sterile jars, adding peppercorns, garlic, laurel.
2. Pour boiling water over the slices twice, bringing the drained liquid to a boil.
3. For the third time, add salt, sugar, ketchup to the infusion, boil for a minute, pour in vinegar and pour the marinade into jars.
4. Cork zucchini with ketchup for the winter, wrap until cool.

Lecho from zucchini for the winter

For the winter, cooked according to the following recipe, it will delight you with a balanced, pleasant, moderately spicy taste, appetizing appearance and amazing aroma. If desired, water with tomato paste can be replaced with a portion of tomato puree, homemade sauce, or simply chopped tomatoes in a blender.

Ingredients:

• zucchini - 2 kg;
• bell pepper and onion - 1 kg each;
• salt - 2 tbsp. spoons;
• sugar - 1 cup;
• oil - 1 glass;
• tomato paste - 500 g;
• water - 700 ml;
• vinegar 9% - 3 tbsp. spoons;
• water - 1 l;
• allspice - 5 peas.

Cooking

1. Mix water, pasta, oil, salt, sugar, pepper, boil for 3 minutes.
2. Add chopped zucchini, stew for 10 minutes, lay slices of sweet pepper.
3. After another 10 minutes of stewing, they throw onion rings, stew everything together for 20-30 minutes, pour in vinegar and pack the mass in sterile jars.
4. Cork zucchini with lids for the winter, wrap until cool.

Zucchini like pineapples for the winter

The following recipe for canning zucchini for the winter will allow you to enjoy a sweet variation of the workpiece, which, in terms of its taste characteristics, will replace canned pineapples. The secret to success is to use pineapple juice, the taste and aroma of which is absorbed by zucchini slices, turning into a desired delicacy.

Ingredients:

• zucchini - 2 kg;
• pineapple juice - 700 ml;
• sugar - 1 cup;
• citric acid - 1.5 teaspoons;
• vanillin - a pinch.

Cooking

1. Purchased pineapple juice, sugar, citric acid and vanillin are combined in a saucepan, heated to a boil.
2. Zucchini get rid of the peel, cut into circles and cut out the middle with a glass.
3. The resulting rings are immersed in boiling syrup, boiled for 15 minutes, laid out in sterile jars, corked and wrapped until cool.

Korean zucchini salad for the winter

For the winter, it will allow you to enjoy the sharpness and piquancy of the workpiece with an oriental accent. In this case, squash pulp, like carrots, is ground on a Korean grater with straws. However, if desired, the shape of the cut can be changed by chopping the vegetable into slices, semicircles or slices.

Ingredients:

• zucchini - 1 kg;
• carrots and onions - 150 g each;
• bell pepper - 2 pcs.;
• garlic - 1 head;
• dill and parsley - 0.5 bunch each;
• vinegar and oil - 5 tbsp. spoons;
• sugar - 3 tbsp. spoons;
• salt - 2 teaspoons;
• seasonings for carrots in Korean - 1 tbsp. the spoon.

Cooking

1. Combine grated zucchini, carrots, garlic and bell pepper in a saucepan.
2. Add the rest of the ingredients, leave for 2 hours.
3. The mass is laid out in jars, sterilized for 20 minutes, corked, allowed to cool upside down.

Adjika from zucchini for the winter

Spicy zucchini for the winter, decorated according to the following recommendations in the form of adjika, will pleasantly surprise you with a stunning harmonious and piquant taste. The resulting appetizer is good on its own with a slice of fresh crispy toasted bread, toast, or as an accompaniment to pasta or meat dishes.

Ingredients:

• zucchini - 3 kg;
• carrots and sweet peppers - 0.5 kg each;
• garlic - 5 heads;
• tomatoes - 1.5 kg;
• sugar - 100 g;
• vinegar - 100 ml;
• salt and hot pepper - 2 tbsp. spoons;
• oil - 200 ml.

Cooking

1. All vegetables, except garlic, are twisted in a meat grinder.
2. Add salt, sugar, pepper, oil, boil for 30 minutes.
3. Garlic is introduced, after 5 minutes of cooking vinegar, heated for a minute.
4. Cork zucchini for the winter in sterile jars, which are wrapped until cool.

Zucchini caviar for the winter - a simple recipe

For the winter, it will be an excellent side dish for a winter everyday meal or an independent snack that can be served with a slice of bread. Tomato sauce can be replaced with pasta or, on the contrary, fresh twisted tomatoes, and ground red pepper or chili can be added for spiciness.

Ingredients:

• zucchini - 3 kg;
• tomato sauce and mayonnaise - 250 g each;
• garlic - 10 cloves;
• sugar and vegetable oil - 100 g each;
• vinegar - 40 ml;
• salt - 1 tbsp. the spoon.

Cooking

1. Zucchini and garlic are passed through a meat grinder, placed in a saucepan.
2. Mayonnaise, sugar sauce, salt, oil are added.
3. The mass is boiled for 2.5 hours, vinegar is poured in, heated for a minute and the caviar is packaged in sterile jars.
4. They complete the canning of zucchini for the winter in the form of caviar by corking containers, which are then wrapped and left to cool.

Zucchini like milk mushrooms - a recipe for the winter

Further on how to make zucchini for the winter like mushrooms. The resulting pickled vegetable slices resemble canned milk mushrooms in taste and structure. To create the desired effect, squash fruits are removed from the peel and the middle with seeds is removed from them. The pulp is cut into cubes or medium-sized slices.

Ingredients:

• zucchini - 3 kg;
• dill - 2 bunches;
• garlic - 10 cloves;
• sugar - 150 g;
• vinegar and oil - 1 glass each;
• ground black pepper - 1 tbsp. the spoon;
• salt - 2 tbsp. spoons.

Cooking

1. Chopped zucchini, garlic, dill and marinade components are mixed in one container and left for 3 hours.
2. Lay out the mass in jars, sterilize them for 10 minutes, then cork and turn the lids down.

How to freeze zucchini for the winter?

Having mastered the recipes for popular preservation, it's time to figure out how to freeze fresh zucchini for the winter. A similar blank can be used to prepare soups, stews, vegetable purees and other dishes.

1. Zucchini can be frozen in cubes, mugs, half circles, or even in the form of mashed potatoes.
2. To keep the shape, get rid of excess moisture and compact the pulp, boil the slices for a couple of 5 minutes.
3. Dry the zucchini, put it in bags, send it to the freezer.

Zucchini is one of the most common vegetables in our country. They were brought to Russia in the 16th century, but only a few years later, the fruits began to be eaten. It has been found that they have a beneficial effect on the body.

From them you can cook a large number of dishes. In addition, zucchini lends itself to any kind of processing. The season of vegetables is already ending, so lovers of zucchini are better off preparing them for the winter.

Over the centuries, many ways have been invented to preserve these fruits. Naturally, it is impossible to cover all the recipes in one article, so we will consider popular options for marinating delicious zucchini.

Before cooking, you need to select only whole fruits without dents and signs of decay. Otherwise, the workpiece may swell after a few days.

Canning zucchini at home without sterilization. Very tasty

Consider one of the easiest ways to preserve. In this case, the sterilization of the workpiece is not required. The whole process takes only a few minutes.

Ingredients for a three-liter jar:

• 1.3 kg of zucchini.
• 1 piece of hot pepper.
• 3-5 cloves of garlic.
• 8 cm horseradish root.
• 3 umbrellas of dill.
• 4 tbsp 9% vinegar.
• 3 tbsp white sugar.
• 3 tablespoons of table salt.
• 8 black peppercorns.
• 4 peas of allspice.
• 1-2 bay leaves.

Step by step canning process

First you need to wash the glass jars well with soda solution, after which they must be sterilized in any way. Then wash the greens, and put 2-3 dill umbrellas on the bottom of the jar.

Cut the hot pepper into rings, 2-3 cm thick. Add 2 pieces to the jar along with the seeds. Also send, peeled garlic cloves and horseradish root.

Wash the zucchini under running water and cut into washers, 1-1.5 cm thick. Then send them to a jar. It is recommended to shake the contents periodically so that the vegetables are well compacted.

Then fill the jars with boiling water. Cover with sterilized lids and leave for 10-15 minutes.

Then the liquid must be drained into a separate container. You should get about 1.5 liters.

Add granulated sugar and rock salt, bay leaf and peppercorns to the water. Put the saucepan on the burner and bring the liquid to a boil. Then add table vinegar.

Fill jars with brine to the very top.

After that, the jars must be rolled up with lids using a special key, then turn them upside down and check if it is leaking. If the container is hermetically sealed, then the blank must be left for one day and stored in a cellar or pantry.

To make the vegetables crispy, it is not recommended to cover the jars.

Canning zucchini for the winter in a liter jar. Photo recipe

Thanks to this method, you can also cook crispy zucchini. They can not only be served with various dishes as an appetizer, but also used to prepare various salads. The duration of storage depends on the quality of the vinegar. The indicated amount of ingredients is calculated for 3 cans of 1 liter.

Ingredients:

• 8-10 young zucchini, depending on size.
• 4 tablespoons of rock salt.
• 5 tablespoons of granulated sugar.
• 100 ml table vinegar.
• 3 bay leaves.
• 6 cloves of garlic.
• Dill, horseradish leaves.
• 15 peas of allspice.
• 3 leaves of cherry, apple and currant.

Cooking method

Liter jars must be washed and then sterilized. To do this, you can use steam, boiling water, oven or microwave. Cover the lids with boiling water.

Peel the garlic cloves, wash all the greens under running water and cut the horseradish leaves. All ingredients must be put on the bottom of the jars. That is, the indicated amount of ingredients must be divided into three parts.

Wash fresh zucchini, cut off the tails, and then cut into small washers no more than 1 cm thick. If the fruits are very large, then the circles should be divided into two parts.

In the next step, chopped zucchini should be put in jars with ingredients. Vegetables should be added as tightly as possible.

Then you need to boil water in a saucepan and fill it with jars of food.

Cover the container with lids and a towel and wait for about 20 minutes until the liquid has cooled. Then the water must be poured into the pan.

Add rock salt to drained water. It should be noted that iodized salt is not recommended for preserving vegetables. It is also necessary to add salt and stir thoroughly so that the crystals are completely dissolved. The liquid must be brought to a boil, pour the vinegar and leave on the stove for another minute.

Fill jars with boiling brine to the very top.

Now the workpiece must be tightened with a special key.

Put the jars in a dark place in an inverted place, wrap them in a blanket and leave for several days. For further storage, it is recommended to use a pantry or cellar.

Rolling vegetables into liter jars is much more convenient, since after opening they are not stored for a long time, and it is not always possible to eat a three-liter jar in one day.

Canned crispy zucchini. The most delicious!

Let's now try to prepare zucchini with sterilization. This recipe has been tested for years, so you will definitely get crispy and tasty zucchini. The indicated quantity of products is calculated for 8 cans of 1 liter.

Ingredients:

• 5 kg of zucchini.
• Greenery.
• Currant leaves.
• Fuck root.
• Spicy pepper.
• Bay leaf.
• Dill umbrellas.
• Peppercorns.
• Hell leaves.
• Garlic.
• 300 ml table vinegar.
• 6 tablespoons of table salt.
• 5 tbsp white sugar.

canning process

Before preparing the workpiece, you need to prepare the jars. That is, wash them with soda solution, then rinse with cold water. You can sterilize if you wish.

Now you can start preparing the brine. Add 3.5 liters of filtered water to the pan, add sugar and salt to it.

When the liquid boils, then you need to add vinegar.

Now let's take a look at the greens. You need to wash the dill and chop it. Cut the horseradish leaves into 5 cm pieces. Peel the garlic cloves and divide them into two parts.

Put horseradish leaves, dill umbrellas, peppercorns, garlic, bay leaf on the bottom of the jar. If desired, you can add blackcurrant leaves and parsley.

Let's start preparing the zucchini. They need to be washed well, then cut into 1.5 cm circles. If you have large fruits, then they can be cut into semicircles or quarters. From this, the taste of the snack will not change.

After that, circles of vegetables should be laid out in jars with spices and spices.

Zucchini should be poured with boiling marinade and cover the jars with lids.

After that, the workpiece must be sterilized. To do this, put a towel on the bottom of the pan and send the zucchini into it. Pour hot, but not boiling water over the shoulders of the jars. Put the pan on the stove and wait for it to boil, then sterilize for 10-15 minutes

After that, the banks must be removed and rolled up with a special key. Banks in an inverted state should be covered with a blanket or towel until cool.

canned zucchini like mushrooms

If you cook zucchini in this way, then the dish will often decorate the table. If you try them with your eyes closed, it's hard to understand that it's not mushrooms in front of you. This recipe will especially appeal to people who live far from the forest plantation, and they do not have the opportunity to pick mushrooms.

Ingredients:

• 1 pc ripe zucchini.
• Garlic according to preference.
• Sunflower oil and table salt to taste.

Cooking method

Before canning, you need to prepare all the ingredients so that in the process you do not waste your time searching for the necessary products.

Wash the zucchini, peel it with a vegetable peeler or a regular knife.

On a cutting board, cut the zucchini into medium cubes, as shown in the image. If the pieces are small, then during cooking they will boil and be soft.

Transfer the zucchini cubes to a saucepan and add chopped garlic to them. Mix everything thoroughly.

Now you need to prepare the marinade. In a separate container, add sunflower oil, salt, sugar and vinegar. Mix well until a homogeneous mass is formed.

Pour zucchini with marinade, mix everything. Cover the pot with a lid and refrigerate for 2-3 hours. During this time, the vegetables will be saturated with the aroma of spices and infused.

At the next stage, you need to put the pan on the burner and turn on the weak mode. Do not remove the cover. Vegetables should be cooked for 15-20 minutes. During cooking, the contents should be stirred occasionally. In order not to damage the zucchini, it is better to use a wooden spatula.

In the meantime, you need to sterilize the jar. When the vegetables are ready, carefully place them in a container, add allspice and tighten the lid.

Zucchini are ready like mushrooms. Now the workpiece needs to be removed to the cellar or other cool place.

canned zucchini like pineapple

Another interesting recipe. Zucchini can be cooked in such a way that they will resemble the taste of pineapples. It doesn't take a lot of experience to make this treat. Sterilization of the workpiece is not required, so the whole procedure takes a little time.

Ingredients:

• 1 kg of zucchini.
• 150 g sugar.
• 500 ml pineapple juice.
• ½ tsp citric acid.

Step by step cooking

First you need to mix citric acid, vanillin and granulated sugar in a plate. Then you need to cut the zucchini. The shape of vegetables can be absolutely any, there will be no fundamental difference. Pre-fruits need to be washed, dried with a paper towel, remove the stalk and peel.

Send the zucchini pieces to the pan, add pineapple juice so that it completely covers the vegetables.

Put the pan on the burner, bring the vegetable mass to a boil.

When the zucchini boils, they must be removed from the stove, add sugar in small portions, stir thoroughly so that the crystals dissolve. Then put the pan back on low heat. After boiling, cook the vegetables for about 30 minutes until the zucchini softens. To prevent the syrup from burning, the mass must be constantly stirred with a wooden spatula.

While the zucchini is cooking, you need to wash and sterilize the jars. After that, arrange the vegetables in jars, pour in the pineapple syrup, and then roll up the lids. Leave to cool upside down.

You can try the snack the next day. I am sure that it will turn out wonderful, and will really resemble the taste of pineapples.

Zucchini canned for the winter like cucumbers without sterilization

As you can see, zucchini is a versatile vegetable. You can make a snack from them, which can replace both mushrooms and pineapples. Now consider the recipe, thanks to which, zucchini will resemble the taste of pickles.

Ingredients:

• 1 zucchini.
• Garlic according to preference.
• 0.5 sheet of horseradish.
• Peas of black pepper.
• 3 currant leaves.
• 3 tbsp sugar.
• 2 tbsp salt.
• 150 ml table vinegar.

Preservation method

In order to cook zucchini like cucumbers, it is recommended to use overgrown fruits. They need to be peeled, cut lengthwise into two parts, so that it is more convenient to remove the seeds. Then cut the vegetables first into half rings 1.5 cm thick, and then into medium cubes, as shown in the image.

Wash the herbs, peel the garlic. At the bottom of a 700-gram jar put a horseradish leaf, 2 cloves of garlic, divided into two parts, 3 peppercorns, currant leaves.

Lay out the zucchini pieces tightly. To do this, it is recommended to shake the jar. Top with a couple more peppercorns and a couple of garlic cloves.

Boil water in a saucepan and fill jars to the top. Leave for a couple of hours so that the vegetables warm up well and the liquid cools down.

After that, the water must be drained into a separate container. It is useful for making marinade. Add sugar, salt and table vinegar to the liquid. Place the saucepan on the stove and bring the solution to a boil. After that, pour the zucchini with brine and roll up the jars.

Crispy zucchini can serve as a starter or salad ingredient. It is recommended to store the workpiece in a cool place.

Canned zucchini like cucumbers with citric acid. Another recipe

There is another option for cooking zucchini, which taste like pickled cucumbers. The recipe is slightly different. Spices and spices you can replace at your discretion.

Ingredients:

• 5-7 pieces of zucchini.
• Leaves of horseradish, cherry and currant.
• 8-10 black peppercorns.
• 5 bay leaves.
• 1 tablespoon of salt per liter of water.
• 2 tablespoons of granulated sugar per liter of water.
• 1 tsp citric acid per liter of water.

Cooking process

Wash the young zucchini and cut into 1-1.5 cm thick washers. If you have large fruits, then the circles need to be cut into several pieces to fit more in the jar.

Wash and sterilize glass jars. Put the bay leaf, peppercorns and garlic on the bottom. After that, add the greens indicated in the recipe.

The next step is to send circles of zucchini to the jars. Try to pack them as tightly as possible.

Now you need to prepare the brine. To do this, pour water into the pan, add salt, sugar and citric acid to it. If possible, you can use lemon juice. Mix everything thoroughly and wait for the liquid to boil. Fill jars with hot marinade to the very top. Then cover with a lid and sterilize for 10-20 minutes.

Wrap the inverted jars with a blanket and put in a dark place to cool.

Such a blank can be stored all winter. If you are impatient to try canned zucchini, then it is better to do this no earlier than in a week. The whole procedure takes no more than 1.5 hours.

Be sure to check out the recipes above. Zucchini are very tasty and crispy.

I welcome everyone to our site. Canned zucchini is always amazingly delicious. The secret lies in its compatibility with all kinds of other vegetables. You can experiment with the amount of certain ingredients, the amount of spices and are not afraid to spoil the final result.

Zucchini won people's love for a reason. Firstly, it is a very affordable and budget vegetable, this is for those who do not have their own garden plot. It won't be hard to buy it. If you are engaged in gardening, then for sure, you are harvesting a rich harvest. Then they must definitely make at least a few jars of zucchini blanks for the winter.

1. Pickled zucchini

On cold winter days, it is somehow especially pleasant to open jars with various vegetable preparations. Zucchini most often many always grow a large number. I suggest you marinate them. They will be crispy and very tasty. Pickled zucchini will be a great alternative to cucumbers and will suit just about anything in the form of a snack.

Ingredients:

• Zucchini - 1 kg
• Dill - 3 umbrellas
• Garlic - 3-4 cloves
• Bay leaf - 2 pcs
• Black pepper - 4-5 peas
• Water - 1 l
• Salt - 1.5 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Vinegar 9% - 100 ml

Cooking steps:

1. Pour a liter of water into a small saucepan, put on fire. Once the water is warm, add salt.

2. Then add sugar, mix until the bulk ingredients are dissolved. Wait for the brine to boil, let it boil for a couple of minutes, then remove from the stove and pour in the vinegar.

3. Zucchini, in my case, these are young fruits, rinse, wipe with a towel. Cut into circles at least a centimeter wide. If you have larger specimens, the middle with seeds must be carefully cut out, cut into large pieces.

4. Prepare jars in advance, rinse, sterilize them. Place bay leaves, dill umbrellas, coarsely chopped garlic cloves, black peppercorns on the bottom.

5. Fill the jars with circles of zucchini, pour warm brine up to the neck.

6. Fill a large saucepan with water, lay a kitchen towel on the bottom, and place jars covered with a lid on it. Water should cover the jars by half. Put on the stove, after boiling, keep them for another 15-20 minutes.

7. Then close the lids tightly. Put the jars upside down, cover with a warm blanket. After complete cooling, you can remove them to a place for further storage.

Enjoy a snack, treat your friends!

2. Appetizer of zucchini with tomatoes

The perfect appetizer of pickled vegetables for a winter feast. Zucchini with tomatoes are ideal as a side dish for meat or fish dishes. Cooking at home such a preparation for the winter is not difficult, see for yourself from the recipe below.

Ingredients:

• Zucchini - 1.2 kg
• Tomatoes - 2.5 kg
• Garlic - 6 cloves
• Onion - 6 pcs
• Bulgarian pepper - 5 pcs
• Greens - 200 g
• Black pepper - 20 pcs
• Bay leaf - 6 pcs
• Carnation - 6 pcs
• Water - 3-3.5 liters
• Salt - 2 tbsp. spoons
• Vinegar - 6 tbsp. spoons

Cooking steps:

1. First of all, rinse vegetables thoroughly under running water, do the same with herbs. Peel off the skins and zucchini seeds. Remove the core from the bell pepper. Peel the onion, garlic. Then all the ingredients need to be chopped. Garlic in thin slices, bulbs in half rings. Bulgarian pepper, tomatoes, zucchini - in small pieces. Chop greens with a knife.

2. In a deep container, mix all the products together, leaving a little chopped greens.

3. Rinse the jars for snacks first, then they must be sterilized. Then spread a pinch of greens on the bottom of the jars, put a mixture of vegetables on top. Try to fill the jars as tightly as possible. Sprinkle a small amount of greens on top as well.

4. The next step after preparing the vegetables is the preparation of the marinade. Fill the pot with water, wait until it boils. Then send spices to the pan: salt, black peppercorns, cloves, bay leaves. Mix everything well until the salt is completely dissolved. Bring the marinade to a boil again, turn off the heat of the stove. At the same time, pour in the vinegar.

5. Pour the marinade into jars, which immediately roll up or twist tightly with lids.

6. Boil water in a saucepan, place jars in it to sterilize. The procedure is carried out for about 20 minutes.

After all the steps, move the jars to the floor with the lids down. Cover with something warm. Leave for a few days and then put your workpieces in the pantry or cellar.

I wish you good luck and delicious preparations for the winter!

3. Zucchini with spicy sauce

To preserve zucchini according to this recipe, young fruits with a thin skin and unripe seeds are needed. Spicy spicy taste and crunchy zucchini. The appetizer can be eaten immediately after preparation or rolled up in jars for the winter. Cook in a good mood, good luck!

Ingredients:

• Zucchini - 1 kg
• Garlic - 30 g
• Carrots - 100 g
• Hot pepper - 1 pc.
• Vinegar 9% - 70 ml
• Salt - 1 teaspoon
• Vegetable oil - 70 ml
• Parsley - bunch

Cooking steps:

1. Rinse the fruits thoroughly with cold water, dry. Cut into medium sized wedges.

2. Wash the rest of the vegetables and herbs thoroughly. Remove the husk from the garlic cloves, peel the carrots. Cut the hot pepper into thin rings, finely chop the parsley. Chop the garlic into slices, cut the carrots into thin strips.

3. Place all ingredients in a saucepan. Pour sugar, salt, pour vegetable oil and vinegar. If desired, you can add black ground pepper, literally a pinch, for even more flavor. Mix everything together, leave for half an hour. We need juice to form.

5. Fill pre-prepared jars with a snack, tightly close the lids.

6. Transfer the jars to a dark place, turn them over, it is also advisable to wrap them up. Wait until it cools down, then lower it into the cellar or put it in the pantry for storage.

Have a nice day!

4.

A very interesting appetizer with a bright and rich taste. The whole family will be delighted with such a treat. The pieces will be soaked in garlic marinade and will have an interesting taste. I highly recommend this appetizer.

Ingredients:

• Zucchini - 2 kg
• Garlic - 2 heads
• Salt - 1 tbsp. the spoon
• Sugar - 1/2 cup
• Vegetable oil - 100 ml
• Vinegar 9% - 100 ml

Cooking steps:

1. Remove the peel from the zucchini. Cut into cubes centimeter by centimeter, transfer to a bowl.

2. Peel the garlic, use a press to squeeze all the cloves into a bowl with chopped zucchini.

3. Pour sugar into the mass.

4. Then add salt.

5. Pour in vegetable oil.

6. Mix everything thoroughly, leave to marinate for half an hour. At this time, boil water, prepare jars. They need to be washed with detergents, sterilized.

7. Fill the jars to the brim, do it as tightly as possible. Pour boiling water mixed with vinegar.

8. Place the jars in a pot of water, put on the stove. As soon as the water boils, after 15 minutes, take them out and roll them up.

9. We turn the jars over as in the photo, wrap them in a warm blanket, leave to cool.

Very simple, and most importantly fast. Enjoy your snack!

5. Korean zucchini

Excellent appetizer for fried potatoes and many other dishes. Delight your taste buds with this savory spicy snack. Ideally, when you want to eat something like that, just take out a jar and enjoy.

Ingredients:

• Zucchini - 3 kg
• Carrots - 500 g
• Onion - 500 g
• Bulgarian pepper - 5 pcs
• Garlic - 150 g
• Greens - 20 g
• Sugar - glass
• Vegetable oil - a glass
• Vinegar 9% - a glass
• Salt - 2 tbsp. spoons
• Seasoning for carrots in Korean - 1 pc.

Cooking steps:

1. Remove the peel from the zucchini, if necessary, and the middle with seeds. Using a special grater, grate the fruit with a thin long straw.

2. Peel the carrots, grate on the same grater. Pour a package of seasonings, sugar to it.

3. Bulgarian pepper with onions, also chop into strips. Squeeze the garlic through a garlic press. Add greens, mix all vegetables in one deep bowl.

4. For marinade, mix vegetable oil, vinegar, salt in a separate bowl.

5. Fill the jars with a mixture of vegetables, pour over the marinade. Leave them to stand for at least three hours.

6. After the time has elapsed, the snack jars must be sterilized. Then roll up the lids and you can clean it in the pantry or cellar.

Good luck with cooking, have a great mood!

6. Video recipe for crispy pickled zucchini

A very interesting and amazing-tasting appetizer will pleasantly surprise you and your loved ones.

All recipes are time tested. Prepare only delicious and healthy dishes for your loved ones. I wish you to prepare as many different preservations as possible without unnecessary hassle.

The easiest and most convenient way to harvest vegetables. Zucchini is preserved almost in its original form.

If the zucchini is old, remove the skin and seeds. Wash the vegetables, pat dry and cut into cubes or slices. The circles can then be baked in the oven or fried, and from the cubes - cooked or.

Put the zucchini in a sieve and dip in boiling water for 1-2 minutes. This step can be skipped. However, after blanching, frozen zucchini retains its flavor, color, and texture better.

Transfer hot zucchini to cold water to cool completely. Then spread on a clean towel and pat dry.

Divide the zucchini into plastic containers or bags and seal or tie tightly. Excess air must first be expelled from the bags.

Remove blanks from the freezer.

You can cook the same dishes from frozen zucchini as from fresh ones. Don't be afraid to experiment. You will find many interesting ideas in these articles:

povarenok.ru

Ingredients

• 1-2 zucchini;
• water;
• 1 tablespoon of vinegar 9%.

The ingredients are for one ½ liter jar.

Cooking

Young zucchini are best suited for marinating. They are soft and not too big. So they do not have to be peeled and seeds.

Cut the washed vegetables into thin long strips or circles. Choose the shape depending on how you will use the zucchini. Rolls can be made from strips, and circles can simply be fried. Cooking methods will be discussed below.

Pack the zucchini tightly into the jar. If you cut them into strips, stack them on top of each other and roll up. A small jar will fit two of these rolls.

Fill the zucchini with boiling water to the very edge of the jar. Add vinegar. Cover the bottom of the pot with a towel, put a jar on it and cover with a lid. The fabric is needed so that the jar does not move during sterilization.

Pour warm water into a saucepan. The jar should be covered with it up to the point where the neck begins. Bring the water to a boil and leave the jar in the pan for another 5-7 minutes. Roll up the jar, turn it over and cover with something warm. It must cool completely.

Using pickled zucchini

Both circles and strips can be fried in. To do this, roll them in flour, and then in eggs beaten with salt, ground black pepper or other spices. You can choose a mixture of flour and spices, or use another batter to your liking.

Pour oil into a frying pan and heat it over medium heat. Fry the zucchini on both sides until they are browned.

From squash strips, you can make rolls with all kinds of fillings. The strips can be left in their original form or fried in batter.

This appetizer can be eaten with spoons, added to a side dish or spread on sandwiches. Depending on the recipe, caviar can take up to three hours to cook. But in it it will be perfectly stored all winter and even longer, so all your efforts will pay off with interest.

povarenok.ru

Zucchini are juicy, spicy and fragrant. Such a salad can be served with a side dish or added to a stew at the end of cooking.

Ingredients

• 650 g zucchini;
• 1-2 carrots;
• 3 cloves of garlic;
• 5 black peppercorns;
• ¼ teaspoon dill seeds;
• ½ teaspoon coriander seeds;
• ⅓ teaspoon of cumin seeds;
• 1½ teaspoons salt;
• 3 teaspoons of sugar;
• 2 tablespoons of soy sauce;
• 2 tablespoons of vegetable oil;
• 50 ml vinegar 9%.

Ingredients are calculated for 1 jar with a volume of 1 liter.

Cooking

Peel the zucchini from the peel and seeds and cut into medium cubes. Chop the peeled carrots into slices, and the garlic into thin slices.

Throw pepper and dill to the bottom of a sterilized jar. Add zucchini, carrots and garlic, alternating with coriander, cumin, salt and sugar. When the jar is full, pour soy sauce, oil and vinegar into it and leave for 20 minutes.

Pour boiling water over the vegetables, without adding about 1 cm to the edge of the jar. Cover with a lid and place in a pot of warm water. Put the pot on the stove and sterilize the jar for 30 minutes after boiling. Turn the jar over, wrap and cool.

The workpiece got its name not by chance. Zucchini really does taste like mushrooms.

Ingredients

• 1½ kg zucchini;
• 150 g carrots;
• ½ bunch of dill;
• ½ bunch of parsley;
• 4-6 garlic cloves;
• 3 tablespoons of sugar;
• 1 tablespoon of salt;
• 1 teaspoon ground black pepper;
• 50 ml of vegetable oil;
• 50 ml vinegar 9%.

Cooking

Cut the zucchini into small cubes. If the vegetables are young, the skin can not be peeled off. But the seeds must be removed from both old and young zucchini. The ingredients indicate the weight of already peeled zucchini.

Cut carrots into thin circles. Finely chop the dill and parsley. Mince the garlic.

Place all vegetables and herbs in a large bowl. Add sugar, salt, pepper, oil and vinegar. Mix well, cover and leave for 3 hours.

Arrange the workpiece in sterilized jars. Put them in a pot of warm water, cover with lids and sterilize after boiling for 15 minutes. Roll up the jars, turn over, wrap and cool.

The classic lecho is made from bell peppers and tomatoes. But if you add zucchini to these ingredients, the dish will sparkle with new colors.

tortomarafon.ru

Incredibly simple and original recipe. Zucchini is indistinguishable from canned!

Ingredients

• 3 kg of zucchini;
• 200 g of sugar;
• 1 liter of pineapple juice;
• ⅔ teaspoon citric acid.

The ingredients are designed for 5 cans of ½ l.

Cooking

Clean the zucchini and remove the seeds. Cut the vegetables into cubes or half rings and place in a saucepan.

Add sugar, juice and citric acid. Bring to a boil over medium heat and cook for another 15 minutes if the zucchini is young, and 20 minutes if they are old.

Immediately distribute the zucchini along with the juice in sterilized jars and roll up. Turn over, wrap and chill.

good-menu.ru

Those who love spicy dishes will definitely like this appetizer.

Ingredients

• 1 kg of zucchini;
• 1 carrot;
• 2 red bell peppers;
• 1 onion;
• 3-4 cloves of garlic;
• ½ bunch of dill;
• 1½ teaspoons Korean carrot seasoning
• 60–70 g of sugar;
• 1-1½ teaspoons salt;
• 80 ml of vinegar 9%;
• 60 ml vegetable oil.

The ingredients are designed for 3 jars with a volume of ½ l.

Cooking

Grate zucchini and carrots on a Korean carrot grater. Cut the pepper, onion and garlic from the seeds into small pieces. Chop the dill.

Place vegetables and herbs in a bowl. Add carrot seasoning, sugar, salt, vinegar and oil. Mix thoroughly and leave covered for 2 hours.

Place the salad in sterilized jars, leaving a little space on top. Cover with lids and sterilize in a pot of water for 30 minutes after boiling. Roll up the jars, turn over, wrap and cool.

Zucchini are tasty, fragrant, with a spicy spicy. If desired, you can add a few cloves of garlic to the vegetables.

Ingredients

• 1½ kg zucchini;
• 8 buds of dried cloves;
• 8 black peppercorns;
• 600 ml of water;
• 1 tablespoon of salt;
• 2 tablespoons of sugar;
• 4 tablespoons of spicy ketchup;
• 30 ml of vinegar 9%.

The ingredients are designed for 4 jars with a volume of ½ l.

Cooking

Cut the zucchini into slices. Young vegetables can not be peeled. Put the cloves and peppers in clean jars and tamp the zucchini.

Pour water into a saucepan, add salt, sugar and ketchup and stir. Bring to a boil, add vinegar and stir again.

Pour the hot marinade over the zucchini, cover the jars with lids and sterilize in a pot of water for 15 minutes after boiling. Roll up the jars, turn over and cool under a warm thing.

Thanks to such a preparation in the winter, fragrant fried vegetables will appear on your table without any hassle.

Ingredients

• 2 kg of zucchini;
• 3 tablespoons of vegetable oil;
• 1 dill umbrella;
• 2-4 sprigs of tarragon;
• 6 cloves of garlic;
• 2 teaspoons of salt;
• 40 ml of vinegar 9%.

Ingredients are designed for 2 jars with a volume of ½ l.

Cooking

For cooking, it is best to take small young zucchini. Cut the washed vegetables into slices about 1 cm thick.

Heat the oil in a frying pan and fry the zucchini until golden brown on both sides. Place them on a paper towel to absorb excess oil.

Throw half an umbrella of dill and 1-2 sprigs of tarragon into the bottom of sterilized jars. Arrange the fried zucchini in jars, alternating them with salt and minced garlic. Pour vinegar into jars.

Cover the jars with lids and sterilize in a pot of water for 25 minutes after boiling. Roll up the jars, turn over, wrap and cool.

Zucchini is a versatile vegetable. It can be stewed, used as an ingredient for salads, but the most popular recipes are pickled or.

This preparation prepared for the winter is an excellent snack that can be used at any time or used as a side dish. The recipes are very simple and delicious. If you are a fan of this vegetable, then these recipes will definitely come in handy. Your family and friends will be delighted with such a preparation, and they will definitely ask for more.

Today we will analyze 7 simple recipes for cooking zucchini for the winter. I also suggest taking a look at the recipes with one eye, you will not regret it.

Ingredients:

• Carrots - 1 kg.
• Onion - 1 kg.
• Sugar - 1 cup
• Vegetable oil - 1 cup
• Salt - 2 tbsp. spoons
• Vinegar 9% - 1 cup
• Spices for Korean carrots - 1 package
• Young zucchini - 2 kg.

Cooking method:

1. First, peel the carrots, cut off the “ass” and chop on a Korean grater.

3. Peel the onion and cut into small half rings.

4. Mix dry ingredients such as granulated sugar, spices for Korean carrots, salt in one plate and pour 9% vinegar, mix well (this is necessary so that they dissolve better in our salad).

5. Mix zucchini, carrots and onions in one container and pour the resulting marinade, then pour in vegetable oil, mix thoroughly.

6. We cover the container with the salad with cling film and send it to the refrigerator for 2 hours, during this time you need to mix it a couple of times.

7. After 2 hours, the salad will give juice, and we begin to lay it out in already sterilized jars, then cover with lids.

8. Put a towel in a large saucepan, pour water and put the jars, bring to a boil and sterilize for 15-20 minutes.

9. Then we twist, cool and send to the storage place (cellar, refrigerator). Bon appetit.

Zucchini for the winter like mushrooms - Cooking is simple and tasty

Ingredients:

• Zucchini - 1.5 kg.
• Salt - 1 tbsp. spoon (heaped)
• Sugar sand - 2 tbsp. spoons
• Garlic - 1 head
• Fresh herbs (parsley, dill) - 1 bunch
• Dill umbrellas - a couple of pieces
• Sweet peppercorns - to taste
• Cloves - to taste
• Vegetable oil - 150 ml.
• Apple cider vinegar 6% - 150 ml.
• Black ground pepper - to taste.

Cooking method:

1. First, prepare the jars and lids. We will sterilize in a convenient way for you. Put them in a deep bowl.

2. We wash the zucchini under running water, cut it on both sides (if the fruits are hard, peel and remove the seeds).

3. We wash the greens, finely chop and transfer to a bowl with zucchini.

4. Garlic is peeled and passed through a press (can be grated on a fine grater). We also put it in a bowl with the main mass.

5. Then pour 150 ml into the container with the ingredients. vegetable oil, 150 ml. apple cider vinegar.

6. Add 1 teaspoon of ground pepper, salt and sugar, mix everything thoroughly.

7. Leave them for 2-3 hours so that the zucchini extracts juice, be sure to stir the ingredients at this time.

8. 3 hours have passed, the zucchini gave a good amount of juice, we transfer them to jars. On the bottom of the jar we put 4 pcs. allspice, a couple of cloves, an umbrella of dill and now fill the jar with zucchini to the very neck, cover with lids.

9. Now we sterilize. We take a pan, put a rag on the bottom and put a jar, pour water over the shoulders of the jars. When the water boils, sterilize for 10 minutes.

10. We twist the lids of the jars, turn them upside down and wait for complete cooling. Zucchini are obtained with the taste of mushrooms, or rather milk mushrooms. Bon appetit.

Zucchini caviar at home

Caviar according to this recipe turns out to be amazingly tasty, tender, beautiful in color and thick in texture.

Ingredients:

• Zucchini - 1.5 kg.
• Onions - 4 pcs. (medium heads)
• Carrots - 3 pcs.
• Garlic - 5 cloves
• Sunflower oil - 125 ml.
• Sugar - 50 gr.
• Salt - 25 gr.
• Tomato paste - 150 gr.
• Ground black pepper - 0.5 tsp
• Vinegar 9% - 25 ml.

Cooking method:

1. Peel the onion and chop it finely.

2. Peel the garlic, crush it with a knife and chop finely.

3. Wash and grate the carrots on a coarse grater.

4. We take a pan with a thick bottom, pour in 150 gr. vegetable oil, heat it up. Then we spread the vegetables, fry them for 10 minutes over medium heat.

5. While the vegetables are fried, prepare the zucchini. Remove the skin, cut the tails on both sides. Cut into a small cube.

6. The vegetables are stewed, add salt, sugar and zucchini to them, mix everything thoroughly.

7. Stew vegetables over medium heat, stirring occasionally, for about 30 minutes.

8. After a while, add black ground pepper and tomato paste, mix everything well.

9. Stew vegetables for another 10 minutes and pour in 9% vinegar, mix. We taste it, if you don’t have enough ingredients, add it.

10. Now you need to kill the whole mass with a submersible blender until smooth.

11. We send caviar again to the stove, cover with a lid and wait until it boils.

12. We lay out the caviar in pre-sterilized jars and twist the lids.

13. Turn them upside down, wrap them in a warm blanket and leave to cool completely.

14. Then we put it in a storage place. Bon appetit.

How to cook zucchini with tomato paste

Ingredients:

• Young zucchini - 3 kg.
• Fresh herbs - to taste
• Garlic - 100 gr
• Tomato paste - 500 gr.
• Seasonings for Korean carrots - a bag
• Vegetable oil - 1 tbsp.
• Vinegar 9% - 150 ml
• Sugar sand - 200 gr
• Rock salt - 40 gr.

Cooking method:

1. We wash the zucchini under running water, cut off the ends and cut into small slices.

2. Put them in a large bowl, cover them with sugar, salt, seasoning for Korean carrots and add tomato paste, pour in vegetable oil and vinegar, mix thoroughly.

3. Put the ingredients on the stove and bring to a boil over medium heat, then lower the heat and cook for about an hour, stirring occasionally.

4. We wash the greens and finely chop. Peel the garlic cloves and rub on a fine grater. We send everything to a container with zucchini, mix and cook for 20 minutes.

5. When the appetizer is ready, we distribute it among pre-sterilized jars. We close the lids, turn it upside down and wrap it with a warm blanket, leave it overnight until it cools completely and put it in a storage place. Bon appetit.

A simple recipe for zucchini with mayonnaise

Ingredients:

• Zucchini - 3 kg.
• Onion - 500 gr.
• Mayonnaise - 250 gr.
• Tomato paste - 250 gr.
• Vegetable oil - 150 gr.
• Sugar - 0.5 cups
• Salt - 2 tbsp. spoons
• Ground black pepper - 0.5 tsp
• Bay leaf - 2 pcs.

Cooking method:

1. We clean the main vegetable from the peel and seeds, clean the onion, pass everything through a meat grinder.

2. We shift the ingredients into a saucepan, add mayonnaise, then put tomato paste and pour in vegetable oil.

3. Put everything on medium heat and mix thoroughly, cook for 1 hour.

4. Put sugar, salt, pepper, bay leaf into the pan and continue to cook for another 1 hour.

5. When all the ingredients are cooked, take out the bay leaf and put it in sterilized jars, roll it up, turn it upside down and wrap it with a blanket until it cools completely. Put away in storage. Bon appetit.

Fragrant zucchini for the winter like cucumbers

Cooking method:

• Zucchini - 5 kg.
• Dill umbrellas - to taste
• Garlic - head
• Black peppercorns - 80 pcs.
• Allspice - 24 pcs.
• Bay leaf - 8 pcs.
• Hot capsicum - 2 pcs.
• Vinegar 9% - 2 tbsp. spoons in a jar
• For marinade:
• Water - 3 liters
• Salt - 3 tbsp. spoons
• Sugar - 4-5 tbsp. spoons.

Cooking method:

1. We take zucchini, rinse them thoroughly under running water, cut off the tails on both sides. Cut them into slices 1 cm thick.

2. Rinse the hot capsicum and cut into circles.

3. We take clean, dried jars. In each jar we put a dill umbrella, two or three cloves of garlic, a piece of hot capsicum, two or three allspice peas, 8-10 pcs. black peppercorns.

4. We lay the zucchini as tightly as possible, you can add more dill on top.

5. Now we put the water to boil, and pour our blanks with boiling water, cover with lids and leave for 15 minutes.

6. After 15 minutes, using a nylon lid with holes, drain the water into the pan.

7. Add sugar and salt to the water, mix everything thoroughly and put on fire.

8. At this time, pour 2 tbsp into jars. spoons of 9% vinegar. Pour boiling marinade over. Close the lid and roll up. We turn the jars upside down, wrap them in a warm blanket and wait for them to cool completely. Bon appetit.

Video of delicious zucchini salad ankle bens

In this video, an awesome recipe is presented, a delicious salad for the winter Ankle bens.

Enjoy your meal!