Zucchini canned for the winter like sweet cucumbers. Canned cucumbers with zucchini zucchini - recipe
Consider the versatility of seaming. Vegetables are quite crispy, slightly spicy and very juicy. Lots of firm pickled pulp- the most accurate description. These zucchini do not look exactly like cucumbers, but they are suitable for winter salads and will be a low-calorie respite from the pangs of appetite on a diet.
Statistics say that the Slavs most often twist squash caviar. But we keep today's recipe on the must-have list. Just as steadily from year to year we and.
Cut into circles and put in jars along with spicy ingredients, pour hot solution and sterilize. This is how the recipe can be summarized. And yet it is better to do elementary steps according to the description with a photo in order to take into account all the nuances.
Attention! For all recipes we need sterilized jars and lids.
In time, each blank will take about 1 hour, taking into account the sterilization of cans.
Let's start cooking!
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Marinated zucchini for the winter without sterilization
We need:
- Zucchini -1.8-2 kg
- Young dill - 1-2 bunches
- Garlic - 9 medium cloves
- Black peppercorns - 15-18 pcs.
- Carnation - 6-9 pcs.
- Bay leaf - 3 pcs.
For marinade:
- Water - 1.5 l
- Sugar - 190 g (almost 10 tablespoons without a slide)
- Salt (rock, without impurities) - 70 g (almost 3 tablespoons without a slide)
- Vinegar (table, 9%) - 190 ml
Important details:
- This amount of ingredients is enough for 3 liter jars.
Preparation and bookmarking in banks.
Thoroughly wash the zucchini and cut off the nose and ass. We cut circles with a thickness of 1.5-2 and even 2.5 cm. Focus on your taste.
It is better to take medium-sized young zucchini. If we still take very large ones, we will have to cut each circle in half. In mature zucchini, it is better to remove the seeds by sacrificing the form of cutting: make large sticks.
My dill. Peel the garlic and cut each clove in half lengthwise.
We fill the banks. For one liter jar:
- At the bottom we put 4-6 sprigs of dill.
- Top 1-2 garlic cloves, 2 pcs. cloves, 6 peppercorns, 1 bay leaf.
- Squash circles spread flat, on top of each other, tightly, to the top. You can cut 2-3 circles in half and compact the styling by pushing these halves from the side.
- We complete the composition with another 1 clove of garlic, which we squeeze along the side wall.
So we form 3 banks. Quantities are arbitrary, adjust the garlic and herbs to your liking.
Preparing vegetables with boiling water before seaming.
Fill the filled jars with boiling water, cover with a lid and leave for 10 minutes.
We drain the water. Again, fill the jars with boiling water - cover - wait 10 minutes.
Prepare the marinade, pour and roll up the workpiece.
During this time, prepare the marinade. We heat the water, add sugar, salt, stir until completely dissolved, pour in the vinegar, bring to a full boil and hold for 2-3 minutes - let it boil.
Here you can take a sample from the solution and adjust to taste by adding sugar or salt.
Drain the second water from the jars and immediately fill the zucchini with hot brine - to the top.
Close the lid tightly (twist-off or seaming key).
Turn upside down and wrap to cool slowly.
Zucchini circles in liter jars with sterilization
Store-like is a fitting description for this classic seam.
We need:
- Zucchini (preferably young) - about 2 kg
- Garlic - up to 9 cloves
- Black pepper (peas) -18 pcs.
For marinade:
- Water - 1.2 l
- Salt (coarse, without additives) - 2 tbsp. heaped spoons
- Sugar - 3-4 tbsp. spoons (taste the marinade before pouring!)
- Table vinegar, 9% - 80-100 ml
Important details:
- This amount will 3 liters blank.
- The recipe you can add carrots in large cuts (circles or sticks) - 2-3 pieces, by weight no more than 400 grams. Then put the zucchini, respectively, less.
If the harvest was a success, and you urgently and very simply need to determine a lot of vegetables for storage, you can also pickle old fruits by peeling them and removing the seeds. But circles won't work. It seems to us that for the classics - too big a compromise. It is better to put ripe vegetables into a roll for mushrooms, squash lecho or assorted vegetables.
How to cook.
Wash the zucchini well. If the earth has just clung to the garden, soda will not hurt either. Cut off the ends on both sides and cut the vegetables into circles. Thickness from 1.5 to 2.5 cm, to taste.
Peel the garlic and cut into slices.
We put the mugs in sterilized jars, tighter. To fit more vegetables, cut large circles in half. At the beginning, middle and end of the styling, add 1 clove of garlic and a couple of peppercorns. Total per 1 liter can 2-3 garlic cloves and 5-6 peas will leave.
Prepare the marinade: mix all the ingredients with water, heat, stirring until completely dissolved, and let the finished liquid boil for 3 minutes.
Pour hot marinade over zucchini a little in each jar. Filled a third of one container, moved to the next. The previous ones are still warming up to take the next portion of boiling water. So we are insured against the fact that a jar sharply filled with boiling water will burst.
We need to fill the jars to the very top.
Full jars are simply covered with lids and sterilized in a large container. Everything is as usual: at the bottom of the pan there is a cotton towel, and we pour water into it up to the shoulders of the cans.
- Sterilization time for pickled zucchini in a liter jar - 10 minutes from the moment of boiling water.
Remove from heat, roll up with a key or tightly screw the twist-off lid. Turn over, shake a little, check for leaks and leave to cool slowly - in the upside down position, under the covers.
For a note!
The proportions and steps from both rolls are suitable for large-cut squash (bars, large cubes).
Bulgarian pickled zucchini for the winter
For 2 jars (0.85-1 l) we need:
- Zucchini - 700-750 g (= as much as you can fit with tight packing)
- Garlic - 2-3 cloves
- Dill (umbrellas) - 1 pc.
- Hot pepper (bitter) - cut from pod up to 2 cm
- Bulgarian pepper - 1 pc. medium size (preferably red or yellow)
For the marinade (with a margin):
- Water - 1 l
- Salt (large, clean) - 1.5 tbsp. spoon
- Sugar - 100 g (4 tablespoons with a slide)
- Bay leaf - 2-3 pcs.
- Black peppercorns - 6 pcs.
- Vinegar (table, 9%) - 100-120 ml
The preparation is simple.
My vegetables and dill. We cut the zucchini into circles. We clean the garlic. Cut hot pepper into rings.
We clean the sweet pepper from seeds and white membranes inside and cut it arbitrarily - into large pieces. For example, in half lengthwise, in half again and each quarter across in the middle.
Add all the ingredients of the marinade, except vinegar, to boiling water and let it boil for 3-4 minutes. At the end, pour in the vinegar, turn on the heat, but do not turn it off.
At the bottom of the sterilized jars we put an umbrella of dill, garlic, hot peppers, having previously bathed them in a hot marinade.
Zucchini mugs and slices of bell pepper are placed in the marinade. Let it boil and on low heat under the lid (!) Boil for up to 10 minutes.
Vegetables, along with the marinade in which they were cooked, are laid out in jars. First, the hard part, distributing equally into 2 cans. Then add the marinade to the very neck.
We roll up the workpiece, turn it over, put it under insulation to cool slowly.
Zucchini for the winter in mustard marinade - video
If you are ready to give your original delight only to distinctly spicy snacks, then the video below is the best guide to action. The hostess uses dry mustard to spicy prepare a large batch of vegetables - 4-4.5 kg.
You will need:
- Zucchini - 4.5 kg (prepared)
- Garlic and dill umbels
- Leaves: bay, currant and cherry
- Black pepper (peas) and cloves
- Mustard (dry powder)
For marinade:
- Water - 2.5 l
- Sugar - 250 g
- Salt - 3 tbsp. spoons
- Vinegar (table, 9%) - 400 ml
Nadezhda suggests cutting the zucchini into large sticks.
Both young and old vegetables are suitable for this recipe.
We hope you enjoyed at least one recipe. For the first experience, we would focus on two samples - with or without sterilization, but in the classic composition.
Step 1: prepare cucumbers.
Rinse cucumbers very thoroughly with running water, a sponge or a soft brush, cleaning off pieces of earth, sand and other dirt. Cut off the ends on both sides and cut the vegetables into slices of small thickness, it is better to cut very large specimens in semicircles.Transfer the chopped cucumbers to a deep bowl, sprinkle with salt, mix very well and leave in this form for 2 hours. Vegetables should give juice, a lot of juice.
Step 2: Prepare the zucchini.
When the cucumbers are about to infuse, start preparing the rest of the vegetables. Zucchini first. They need to be washed very well and peeled if it is hard. Divide the zucchini into halves and remove large seeds from their core. After cleaning, cut the remaining pulp into small cubes.
Step 3: prepare the bow.
Peel the onions, rinse with cool water and cut into cubes or thin feathers.
Step 4: Prepare the Carrots
Peel the carrots, rinse and dry thoroughly, and then grate them on a special carrot grater in Korean style. If there is none, then take the usual medium grater.
Step 5: preparing a salad of cucumbers with zucchini for the winter.
When the cucumbers are infused, drain all the resulting juice from them, and then mix them with zucchini, onions and carrots. Add garlic crushed with a press to the resulting vegetable salad. Stir.
Pour clean water into a saucepan and add all the marinade ingredients to it at once. Mix well and bring to a boil.
Pour the cucumber salad with zucchini into the boiling marinade, wait until everything boils again (while the vegetables need to be mixed all the time), and remove from heat.
Arrange the hot salad along with the marinade in prepared sterilized glass jars. Tamp down so that air bubbles do not get lost somewhere. Cover the filled jars with lids and transfer them to a saucepan prepared for pasteurization. (Let me remind you that the bottom of the pan should be lined with a towel, and the water in it should be the same temperature as the salad in the jars.) Boil the jars with the blanks in a water bath for 15 minutes.
After pasteurization, the jars with blanks must be immediately tightly closed, turned upside down and placed on the lids until completely cooled. Store the cooled cucumber salad with zucchini in a cool dark place, and after a week you can open one jar and try what happened.
Step 6: serve cucumber salad with zucchini for the winter.
Serve cucumber salad with zucchini for the winter on a festive or everyday table as a snack. And do not be surprised that you will immediately begin to ask for the recipe for its preparation.
Bon appetit!
This amount of ingredients was enough for me to fill 8 small jars, approximately 330 grams of lettuce each.
You can take purchased tomato puree, or you can cook it at home by chopping peeled tomatoes in a blender or meat grinder. It is better to choose those vegetables that are more juicy.
It is best to use zucchini for cooking.
Pickled cucumbers with zucchini for the winter- this blank is like a magic wand with us. Guests come or just want pickles, we immediately open a jar of cucumbers with zucchini. In winter, there is a catastrophic lack of vitamins, and such cucumbers with zucchini will remind us of summer. Cucumber perfectly complements zucchini and vice versa, vegetables are tight, crispy and with a pleasant taste. The main thing, in my opinion, is a set of spices, because cucumbers and zucchini by themselves are not particularly bright in taste. But the right greens, seasonings do just a miracle.
To harvest pickled cucumbers with zucchini for the winter, we need 25 minutes, the product yield is 1 liter.
Ingredients for pickled cucumbers with zucchini for the winter:
- Fresh zucchini, not large - 300 grams;
- Fresh cucumbers - 250 grams;
- Garlic - 2 cloves;
- Dijon mustard - 1 teaspoon;
- Horseradish leaf - 1 pc.;
- Blackcurrant leaves - 3 pieces;
- Fresh tarragon, dill, basil, black pepper in peas - to taste;
- Laurel - 2 sheets;
- Coarse salt - 2.5 tea liters;
- White sugar - 1 teaspoon;
- Vinegar 9% table - 4 tea liters;
- Water.
Stages of cooking pickled cucumbers with zucchini for the winter:
Zucchini for this conservation for the winter you need to buy not old and not large, so that there are no large seeds inside the fruit. The smaller the fruit of the vegetable, the less seeds there will be. Cucumbers are preferably small, so that chopped zucchini in a jar are about the size of a cucumber, and it is so convenient to eat them. To make cucumbers crispy, be sure to add horseradish and soak them in advance in ice cold water for 30 minutes.
Wash all the vegetables, cut off the edges of the cucumbers and zucchini, peel the garlic. We cut the zucchini into four parts along, and then into three or two across, we get sticks about the size of a cucumber, not large. Mix cucumbers with zucchini.
It's no secret that for any home preservation you need to prepare clean, dry jars. You can preserve these vegetables in half-liter or liter jars. Blackcurrant leaves, horseradish, tarragon, basil and dill are poured over with boiling water, put in a jar at the bottom. Add laurel, black peppercorns, Dijon mustard seeds. If there is just dry mustard in grains, even better. Cut the garlic in half and also in a jar, so it is more fragrant.
We fold it in a column, and then, as it turns out, zucchini and cucumbers are close to each other, so that they fit more.
You can make the brine separately, or you can boil water, about half a liter, pour salt and sugar into the jar for vegetables, coarse salt is better.
For lovers pickled vegetables this recipe will do. Can do cucumbers, and you can zucchini or patissons. Cucumbers according to this recipe, I immediately warn you, they turn out vigorous, not sweetish, but we like it.
So,
Pickled cucumbers (zucchini)
You will need:
for 1 liter jar:
1 tsp salt;
1 tsp Sahara;
50 gr of vinegar;
4-5 garlic cloves;
5 pieces of black (and preferably allspice) peppercorns;
Bay leaf;
1 dry dill umbrella;
cucumbers;
water;
jar and iron lid.
We select strong small sizes cucumbers and wash thoroughly with a brush.
Jars and lids wash in hot water with mustard or baking soda. If you are sure that you will thoroughly wash and rinse with detergent, then you can do so. But if this procedure is carried out somehow, then later the bank may “explode”.
So, we sterilize the washed jars for 5-10 minutes over boiling water on a special ring, and boil the lids in a separate bowl for 5-7 minutes and leave them in this water and take them out as needed.
Garlic clean, wash and cut each clove in half. If the garlic is small, then you can not cut it.
We cut off the "butt" of cucumbers on both sides - the accumulator of harmful substances.
We take a clean sterilized jar, put it on the bottom dill umbel, garlic, peppercorns, bay leaf and lay the cucumbers standing in the first row, and the second - lying down. It would be great if you picked up cucumbers of such a size that both rows in the jar turned out to be standing. There is such a special variety, but if not, then it does not matter.
So, the spices were laid, the cucumbers too, now we fall asleep salt and sugar . We put clean water in a saucepan to boil (I use an electric kettle - it's more convenient). Pour boiling water into a jar of cucumbers to the top (be sure to pour it on a spoon and put it on a wooden board so that the jar does not burst), cover with an iron lid and put the jar in a pot of water. The water level should be such that it reaches the "neck" of a 1 liter jar. And after the water boils, boil for 15 - 20 minutes.
Then carefully pull out the jar, it is advisable to use special tongs, pour vinegar and twist with a seaming machine.
We spread a blanket on the floor, turn the jars upside down, put them on a blanket and cover them with the second one on top. We carefully wrap it on all sides and leave it like that for 6-8 hours. Then we take it to a cool place and look forward to winter. All!
Adviсe:
If there are no dill umbrellas, then you can use fresh dill, just rinse it thoroughly in running water and dry it a little on a towel;
For a sharp taste, you can add a circle of bitter pepper;
If you do not like "vinegar" cucumbers, then add only 30 grams of vinegar;
For convenience, it is better to make several jars at the same time, for example 4, depending on the pot in which you will boil the jars;
To fill 4 1 liter jars, 1.5 - 1.7 liters of boiling water is enough;
It is better to put a small towel at the bottom of the pan in which you boil the jars, then the likelihood that the jars will burst will decrease.
Did you know that:
scales fits:
Food - pork, fruits - all the gifts of the earth;
Fruits - apples, avocados, bananas, cherries, peaches, pears, plums, raspberries, strawberries;
Vegetables - peas, spinach, tomatoes;
Herbs and spices - cumin, dill, parsley, mint, anise, cloves, nutmeg.
Toast:
An aging man gets a call from one of his ex-girlfriends:
Yes, yes, of course, - the gentleman dissolves the order of thinned feathers, - I remember you very well! You also have such a delightful mole on your shoulder. Not on your shoulder? on the hip? Wow, how life twisted you ...
So let's drink to the male memory!
P.S. Salted cucumber deserves special attention. According to A.P. Chekhov, for two hundred years scientists have been struggling with the problem of the best snack, but they couldn’t come up with anything better than pickled cucumber.
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