Zucchini for the winter recipes are delicious in circles. Recipes for delicious zucchini for the winter

- a worthy decoration of the festive table. Mistresses who do not get tired of experimenting with various twists will certainly like the following winter zucchini recipes.

Snack from zucchini for the winter

original appetizer from zucchini for the winter, recipe which has gained popularity among many housewives, will certainly decorate the festive table and delight all guests.

To prepare such an unusual snack you will need:

1 kg of young zucchini;

350 gr sweet pepper;

200 gr juicy carrots;

200-300 grams of unripe plums;

20-30 g of salt;

20 ml of 6% vinegar;

50-100 grams of sugar;

head of garlic;

Parsley;

150 gr of vegetable oil.

Zucchini is cut into cubes, sweet peppers are cut into strips, carrots are rubbed gently on a coarse grater.

Then unripe plums are passed through a meat grinder or sent to a blender, salt, vinegar, sugar and vegetable oil are added to the resulting puree.

The resulting mixture is boiled.

Zucchini, carrots and peppers are added to it, vegetables are boiled in the plum mixture for about half an hour.

Then send a head of garlic and parsley (optional) to the pan.

Everything is boiled for about 5-7 minutes, then laid out in clean sterile jars and rolled up with lids.

Zucchini in Ukrainian

Ukrainian-style zucchini prepared for the winter by a prudent hostess are unusually tasty. Their piquant and unlike anything taste, no doubt, will delight all those gathered at the table.

To prepare zucchini in Ukrainian, you will need (based on one liter jar):

1.7 kg of fresh ripe zucchini;

A bunch of greens;

15 grams of garlic;

20 grams of sugar;

10 gr salt.

To prepare a fragrant filling, in turn, you need:

200 ml of water;

100-120 gr of vegetable oil;

60 gr of 6% vinegar.

Zucchini is washed, cut into circles and boiled in the filling for about 5-6 minutes.

Then they are transferred to clean sterile jars, layering them generously with fragrant herbs and garlic.

Vegetables are poured with boiling filling and jars are rolled up with clean lids.

Salting zucchini for the winter

Salted zucchini for the winter

To prepare these amazing zucchini you will need:

1 kg of zucchini;

1 head of garlic;

20 gr horseradish leaves;

50 gr dill;

Celery and other spices at will (20-25 gr each);

2-3 pieces of bay leaves;

Allspice.

Wash the zucchini thoroughly, cut them and put them in jars in layers, shifting garlic and spices between them - celery, tarragon, dill.

Allspice, horseradish leaves and bay leaf are also added to the future preparation.

All are poured with cold brine prepared from 1 liter. water and 1 tbsp. spoons of salt. Banks are sent to ferment at room temperature for a couple of days.

After that, the brine is poured into a separate pan, boiled and poured over zucchini.

It is allowed to add about 50 ml of 6% vinegar to the workpiece (based on 1 three-liter jar).

The containers are closed with clean polyethylene lids and sent to a cold place.

Zucchini salad for the winter

Spicy zucchini salad for the winter can be used as an amazing appetizer for the festive table, and as an excellent addition to meat dishes, and as an independent dish.

zucchini salad recipe as follows.

It will require:

1 kg of mature zucchini;

1.5 kg of juicy tomatoes;

300 gr garlic;

0.5 kg of onions.

Zucchini and tomatoes are cut into neat cubes, onions - into thin half-rings.

Finely chop the garlic with a knife.

All vegetables are mixed together, add 100 g of vegetable oil to them, 1 tbsp. a spoonful of salt, 2 tbsp. tablespoons of sugar and 1 crushed pod of hot pepper.

All bring to a boil and cook for 10 minutes.

Then the finished salad is carefully, still hot, distributed in jars and rolled up with lids.

Zucchini for the winter

Those who are not indifferent to original dishes should definitely pay attention to such a dish as zucchini in apple juice recipe which are listed below.

To prepare such zucchini, you will need (based on 1 three-liter jar):

Young, but ripe enough zucchini;

1 glass of water;

1 st. apple juice (preferably homemade);

1 st. vegetable oil;

2 tbsp. spoons of sugar;

5 cloves of garlic;

1 st. a spoonful of salt.

Zucchini is peeled, washed under water, cut into strips and placed in a clean, hot steam sterilized jar.

After that, the mixture is boiled for about three minutes on fire. Boiling solution carefully pour zucchini roll up the container with a clean lid.

The jar is turned upside down and, covered with a warm blanket, set on a flat surface until it cools.

Zucchini with rice for the winter

Pleasantly surprise the guests gathered at the table with an unusual and tasty zucchini salad with rice. zucchini salad recipe with rice gained popularity among those housewives who prefer to cook original and spicy twists for the winter.

For cooking you will need:

2 kg of zucchini;

1 kg of tomatoes;

1 kg of juicy carrots;

1 kg of onion;

1 kg of fleshy sweet pepper;

1 pod of hot pepper;

2 medium heads of garlic;

4 tbsp. spoons of salt;

1 glass of sunflower oil;

2 tbsp. spoons of rice;

1 teaspoon of vinegar essence.

Zucchini and carrots are rubbed on a coarse grater, tomatoes are cut into neat slices, onions are cut into rings, peppers are cut into strips, bitter peppers and garlic are crushed. Salt and sunflower oil are added to the vegetables.

Everything is mixed well and sent to the fire. When the future salad boils, rice is added to it and everything is cooked until tender.

Then, at the end of cooking, pour in a spoonful of vinegar essence and still hot, zucchini salad with rice carefully laid out in sterile jars and rolled up.

canned zucchini

Quite simple to prepare ordinary canned zucchini for the winter, recipe which has been passed from owner to owner for many years.

Young, but ripe zucchini (5-7 cm in diameter) are thoroughly washed, the stalks and the adjacent hard part are removed from them.

Then the vegetables are cut into circles, about 1.5-2 cm thick, the circles are fried in sunflower oil on both sides, until a golden color appears.

After that, the garlic is peeled and chopped. Prepared greens (parsley, dill, cilantro - optional) are finely chopped.

Ripe tomatoes are scrolled in a meat grinder, turning into a mass.

At the bottom of the prepared clean jar, lay in layers: greens, chopped garlic, salt, add a little vegetable oil (about 5-6 mm), and a little tomato puree.

Then the fried mugs of zucchini are laid again, on top - a little more garlic, herbs and tomato mass.

Filled jars are sterilized at a temperature of 100 ° - half-liter containers for 30 minutes, liter - 45 minutes.

Zucchini salad for the winter

Another simple one winter zucchini salad recipe- it will seem quite simple in its preparation even for novice housewives. To prepare 1 can of such a salad, it will take no more than 15 minutes of time.

The following components are required:

5 kg of zucchini;

200 gr carrots;

200 gr of granulated sugar;

100 gr garlic;

A handful of dill seed;

0.5 l. vegetable oil;

0.5 l. water;

2.5 tablespoons of salt;

1 st. a spoonful of acetic acid.

Ripe zucchini, carrots and garlic are cut the way the hostess likes it. Then vegetable oil, water, acetic acid, salt and sugar are mixed in a separate bowl and boiled.

Chopped zucchini, carrots, garlic and dill seeds are poured into the boiling dressing.

All boil for another 5 minutes, and still hot, the salad is laid out in jars.

In winter, this zucchini salad will serve as a great addition to meat dishes, as well as a component for various vegetable sauces and gravies.

Zucchini marinated for the winter

For lovers of spicy dishes, experienced housewives offer such an interesting recipe as spicy pickled zucchini.

To prepare such a savory treat, you will need (per 1 liter of water);

Zucchini;

450-600 ml. 9% vinegar;

12-15 grams of black currant leaves;

5-8 cloves and a little allspice black pepper;

1-2 bay leaves.

For cooking, fresh young zucchini with dense pulp and unripe seeds are selected.

The fruits are peeled, the soft core with seeds is removed from them, the peeled zucchini is cut into cubes of 2-3 cm.

Then the diced vegetables are blanched in boiling water for 4-8 minutes, depending on the size of the cubes, and immediately cooled in cold water.

Clean jars are filled with prepared vegetables and poured with hot marinade.

In order to prepare the marinade, salt and sugar are dissolved in boiling water, spices are added there and a little vinegar is added.

Everything is immediately removed from the fire.

After the vegetables in the jar are filled with hot marinade, the containers are sent for sterilization: usually its duration is 15 minutes for 0.5 l jars, 20 minutes for 2 l jars (at a temperature of 85 °).

Zucchini for the winter, cooked according to these recipes, always turn out delicious. Choose one thing, but better, cook everything: zucchini caviar, salted, pickled and canned, in Bulgarian and Ukrainian ...

Zucchini for the winter - recipes for the most popular preparations

Before preparing the blanks, they are thoroughly washed, then the stalks and the remains of the ovary are cut off, peeled.

Young zucchini with tender skin can be left unpeeled.

Of the spices for the preparation of zucchini blanks, cinnamon, cloves, allspice, hot pepper (red or black), bay leaf, dill, horseradish root, celery or parsley leaf, capsicum, red bitter, garlic, tarragon are used.

Canned zucchini for the winter

For one liter jar you need:

fresh zucchini - 700 g,
horseradish leaves - 6 g,
dill - 15 g,
garlic - 2-3 cloves,
parsley - 6 g,
bay leaf - 3-4 pcs.,
capsicum - 1⁄4 pcs.,
black bitter pepper - 5-6 peas,
salt - 1 tbsp
6% solution of acetic acid - 70–80, 0

Cooking:

Rinse the zucchini thoroughly and cut into circles 2–2.5 cm thick.
Washed parsley, celery, dill, horseradish into pieces 3–4 cm long.
Garlic is peeled, large slices are cut
Wash the capsicum and cut in half lengthwise.
Half of the required amount of herbs and spices is placed at the bottom of a clean and dry jar, and then chopped zucchini.
Put the rest of the herbs and spices on top.
Filled jars are filled with hot marinade (temperature not lower than 70 ° C).
For a jar with a capacity of 1 liter, the marinade is prepared as follows. Pour 300 ml of water into an enameled pan, add 1 tbsp of salt, heat until the salt is completely dissolved, boil for 5 minutes, filter through 3–4 layers of gauze, put on fire, heat to a boil and pour in 80 g of a 6% solution acetic acid.
The jars filled with marinade are covered with boiled lacquered lids and placed in a saucepan with water heated to 65–70 ° C for sterilization. Sterilization time at 100 °C for jars with a capacity of 0.5 l - 8-10 minutes, 1 l - 10-12 minutes.
After processing, the jars are hermetically sealed, turned upside down and cooled.

Zucchini marinated for the winter

Ingredients:

7 kg zucchini,
1 liter vegetable oil
300 ml 6% vinegar,
6 heads of garlic,
5 tablespoons of salt
parsley and dill.

Cooking:

Fresh young zucchini are cut into pieces 2–2.5 cm thick.
The greens are washed and cut into pieces 2-3 cm long.
The garlic is cut into 3-4 parts. Capsicum is washed and cut in half along the pod. The horseradish root is peeled and cut into pieces 1.5–2 cm in size.
Zucchini is mixed with oil, spices, herbs, vinegar and laid out in prepared jars, covered with boiled lids and sterilized for 40 minutes in boiling water.

Sliced marinated zucchini

Ingredients for 6 liter jars:

zucchini as needed
2 liters of water
200 g sugar
100 g salt
100 g table vinegar.
Spices: parsley, bay leaf, garlic, hot pepper.

Cooking:

Salt and sugar are dissolved in water. When it boils, pour in the vinegar.
Spices are placed in prepared jars, pieces of zucchini are tightly packed, poured with marinade and sterilized for 10 minutes.
Roll up, turn neck down and wrap warmly.

How to pickle zucchini for the winter without sterilization?

For one 3 liter jar:

fresh young zucchini no more than 15 cm long - 2 kg,
dill - 90 g,
celery greens - 30 g,
horseradish leaves - 15 g,
bitter red pepper - 1-2 pcs.,
garlic - 3-5 cloves.

Cooking:

Wash the zucchini and cut off the stems.
Part of the spices is placed at the bottom of dry and clean bottles, then the zucchini is tightly laid up to half the jar, the second part of the spices is put, again the zucchini and the remaining spices are laid on top.
Filled jars are filled with brine (3.5 tablespoons of salt per 1 liter of water).
Zucchini prepared in this way is kept for 8–10 days, and then brine is added so that it reaches the top of the neck, and stored in a cool place without hermetic closure.

Salted zucchini with quince and cherry leaves

Products:

1 kg. zucchini,
1 quince leaf
1 cherry leaf
1/2 horseradish root
celery greens.

For brine:

1 l. water,
50 g salt.

Cooking:

Select fresh young zucchini, wash and put in a jar or barrel. Sprinkle with cherry and quince leaves, washed and chopped horseradish root, washed with celery greens. Put a layer of gauze on top, a wooden grate and a load on it.
Prepare the brine: bring water to a boil, dissolve the salt in it and cool. Pour the zucchini with ready-made brine, leave in a warm room for 1 week.
Periodically drain the brine and refill.

Salted zucchini with cloves and horseradish leaves

Products:

1 kg. zucchini,
2 cherry leaves
30 g horseradish leaves,
30 g parsley,
2-3 peas of allspice,
4-5 cloves,
25 g salt.

Cooking:

Select young zucchini with tender skin and underdeveloped seeds, remove the stalks, wash, chop with a fork and place in a container intended for salting. Wash parsley and horseradish leaves, chop, add to zucchini, put cherry leaves and allspice.
Prepare the brine: put salt and clove buds into water (500 ml), bring to a boil, remove from heat, cool, strain.
Pour the zucchini with the prepared brine, cover with a load, leave in a warm place for 20 days.

Zucchini for the winter with garlic in Ukrainian

Products:

1 kg. young zucchini,
100 ml. vegetable oil,
20 g garlic
15 g each of dill and parsley,
salt to taste
60 ml. table vinegar.

Cooking:

Wash the zucchini, remove the stalks, cut into slices 2–2.5 cm thick. Fry the slices in vegetable oil until golden brown.
Peel, wash and chop the garlic. Wash the greens, finely chop and lay on the bottom of the jars. Then add salt, pour vegetable oil and vinegar, lay zucchini.
Sterilize in boiling water: half-liter jars - 25 minutes, liter - 45 minutes.

Zucchini caviar for the winter

To get 1 liter jar of caviar, you need to take:

2 kg fresh zucchini,
100.0 vegetable oil,
130 g onions,
3-4 garlic cloves,
salt,
dill and parsley - to taste
60 g of table vinegar 5% concentration.

Cooking:

Zucchini cut into slices 1.5 cm thick
Then they need to be fried in a pan in vegetable oil until golden brown.
Cool fried to 70 ° C and pass through a meat grinder.
Onions are cut into slices and fried in vegetable oil until golden brown.
Washed greens are cut.
Garlic is ground in a mortar with salt.
Fried onions, herbs, garlic, sugar and salt are added to the zucchini passed through a meat grinder. Sugar and salt are added at the rate of 10 and 13 g per 1 kg of chopped zucchini, respectively.
Everything is thoroughly mixed and the mixture is packaged in dry, clean jars.
Filled jars are covered with boiled lids and placed in a pot of water heated to 60 ° C for sterilization. Sterilization time at 100 °C for jars with a capacity of 0.5 l - 75 min., 1 l - 90 min.
After sterilization, the jars are hermetically sealed and cooled.

Canned fried zucchini - video

Spicy zucchini for the winter

Ingredients:

2 kg zucchini,
1 liter of water
500 ml 9% vinegar,
100 g sugar
30 blackcurrant leaves,
5 bay leaves,
15 carnations,
15 black peppercorns,
salt - 1 tbsp

Cooking method:

Prepare the marinade: pour water over sugar, salt, cloves, pepper and bay leaf, bring to a boil and combine with vinegar.
Peel the zucchini, remove the seeds, cut the flesh into small pieces and blanch for 5 minutes in boiling water, then immediately cool under running cold water.
Rinse the currant leaves, put them in sterilized half-liter jars, fill them with zucchini, which are poured with boiling marinade.
Pasteurize the jars for 15 minutes at a temperature of 85 ° C and roll up the lids.

Korean zucchini for the winter - video recipe

Sliced zucchini with minced vegetables in tomato sauce

fresh zucchini - 6.7 kg.,
carrots - 1.3 kg.,
white roots (parsnip, celery, parsley) - 140 g,
onions - 200 g.,
greens - 30 g.,
salt - 90 g.,
sugar - 70 g.,
fresh tomatoes for making sauce - 2.7 kg.,
vegetable oil - 520 g.,
black ground pepper and allspice ground pepper - 1/4 teaspoon each.

Cooking:

The zucchini washed with a brush is cleaned, cut into circles 15-20 mm thick. and fried in vegetable oil. Carrots, onions, white roots, greens are peeled, cut, and everything except greens is fried in calcined sunflower or cottonseed oil. Chopped greens are added to the fried vegetables.
Fried zucchini should be cooled to 30-40 ° C before being placed in jars, as they are easily deformed when hot. Prepared products should not be stored for more than 1.5 hours before being placed in jars from the moment they are roasted.
A little tomato sauce is poured onto the bottom of the jar (for the cooking method, see “Zucchini stuffed with rice”), then the zucchini fried in circles (about half the jar) are placed, on them - a portion of minced meat (75 g) and again fried zucchini. On top of the zucchini, pour hot (temperature 80 ° C) tomato sauce.
Filled jars are covered with boiled lids and placed in a container with water heated to 60-70 ° C for sterilization. Sterilization time at 100 °C for 0.5 l jars. - 50 min., 1 l. - 90 min.
After sterilization, the jars are hermetically sealed, turned upside down and cooled.

Zucchini with mayonnaise for the winter - video

Sliced zucchini with minced meat in tomato sauce

For 10 cans with a capacity of 0.5 liters. necessary:

fresh zucchini - 2 kg.,
carrots - 2.8 kg.,
white roots (parsnip, parsley, celery) - 150 g,
onions - 500 g,
greens - 15 g.,
table fine salt - 80 g.,
vegetable oil - 300 g.,
sugar - 90 g,
tomatoes for sauce - 2.5 kg.,
black bitter ground pepper and allspice ground pepper - to taste.

Cooking:

The zucchini washed with a brush is cleaned, cut into pieces (edge length 25-30 mm.), Blanched in boiling water for 3-5 minutes. and cooled in cold water. Carrots, onions, white roots, greens are cut and everything except greens is fried in vegetable oil.
When laying vegetables in jars with a capacity of 0.5 liters. the following ratio should be followed: blanched zucchini - 175 g, minced vegetable - 150 g, tomato sauce - 175 g.
A little hot tomato sauce is poured into dry heated jars (temperature 80-85 ° C), then the heated mixture of vegetables is placed and the filled jars are poured with the remaining tomato sauce.

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When you cook zucchini for the winter according to proven and best recipes, then preserving zucchini for the winter is very tasty, especially in winter, and this is perhaps the real national favorite among vegetables such as zucchini. Zucchini for the winter is a great way to preserve all the nutrients and vitamins in zucchini until winter. 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 squash season, we all do winter harvesting, and despite the fact that time dictates the fashion for frozen foods, and many consider conservation to be remnants of the post-Soviet past, harvesting 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 it according to this recipe. Moreover, preparing such an appetizer is easy.

Cooking method:

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.

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;
Place all vegetables in a deep bowl. Pass the garlic through a press and add to the rest of the vegetables;
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.

Marinated 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 conservation. 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. 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 liquidish, boil it 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. Bon appetit!

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 the oil there, put the chopped garlic (you can turn it in a meat grinder or a blender together with tomatoes and pepper). 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 stand quietly 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 remaining juice from the vegetables in the pan 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 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 marinated 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 hardly 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 remind them a little. 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.

Good afternoon Today I will write a long article in which you will find 9 recipes for cooking zucchini for the winter. Zucchini is a delicious vegetable that can be used to make both savory and sweet dishes. In season, this vegetable is quite cheap, so you can afford to experiment with different recipes. A little earlier, I wrote how tasty it is to cook zucchini in the oven. I recommend that you read the article at the link provided. Zucchini for the winter can also be closed in different ways.

Zucchini are closed, giving them the taste of pickled mushrooms or pineapples, pickled with herbs, made from them in salads with other vegetables, preserved in tomato sauce. Where zucchini is boiled (for example, in salads), jars must first be sterilized. The most common way is over steam for 10-15 minutes. You can also put all the jars at once in a cold oven, turn on the heat to 150 degrees and sterilize for 15 minutes. Before sterilization, the jars must be washed with soda.

If the zucchini is put in a jar raw, then this jar does not need to be sterilized in advance, just wash it. The jar will be sterilized along with the zucchini in a pot of water. The lids in both these cases must be boiled for 5 minutes.

Do not use iodized salt and Extra salt for preservation. Take only ordinary rock salt.

This recipe is not the easiest, as you need to cook the sauce with which the zucchini will be poured. But the taste of such preservation is excellent, for the sake of it it’s worth a little tinkering. The proportions given are quite large, so for the first time you can do a little for testing. And if you like it (should like it), then do the “basin” right away.

Ingredients:

young zucchini - 5 kg
ripe tomatoes - 2 kg
onion - 1 kg
garlic - 1-2 heads
hot pepper - 2-3 pcs. or freshly ground red pepper
sugar - 100-150 gr.
salt - 2 tbsp. with a slide
vinegar 9% - 3 tbsp.
vegetable oil for frying

How to preserve zucchini for the winter in a tomato:

1. Wash the tomatoes and cut into random pieces. Put the chopped tomatoes into the chopper of a blender and turn them into a puree. Pour the tomatoes into a saucepan and bring to a boil. Then reduce the heat and simmer until the puree is reduced by half.

2. Peel the onion and garlic. Grind hot pepper or take a ready-made ground one. Heat vegetable oil in a frying pan. It should be enough to cover the bottom of the dish. Cut the onion into large pieces (in half, and then into 4-5 parts). Add the onion to the hot oil and fry over high heat, stirring constantly, until soft. It is not necessary to fry until brown, wait for transparency, this will be enough.

4. Grind the finished onion in a blender until a homogeneous slurry. Put this onion to the boiled tomatoes, mix and continue to cook them until thickened.

5. Wash the zucchini, cut off the ends and cut into circles of 1.5-2 cm, not very thin. Young zucchini do not need to cut the skin.

6.Now prepare the dressing for the sauce. To do this, put peeled garlic, 0.5 tsp in a blender bowl. ground red pepper, 100-150 grams of sugar, 2 heaping tablespoons of salt and 3 tablespoons of vinegar. Mix all these ingredients in a blender.

The amount of sugar depends on the acidity of the tomatoes. If the tomatoes are very acidic, take more sugar and vice versa.

7. Cover a large baking sheet with parchment and grease it with vegetable oil. Put the zucchini and send them to bake in the oven at a temperature of 200 degrees for 20-25 minutes until soft.

When baked in the oven, zucchini will be less greasy than when fried in a pan. Moreover, you can save time by baking a large batch at once.

8. Put the baked zucchini in a saucepan.

9. At the end of the preparation of the sauce, add garlic dressing to it. Mix and taste.

10. In clean jars washed with soda, start laying out a snack. Keep the sauce on the stove to simmer. Put the zucchini in the pan on a slow fire so that the vegetables do not cool down. Pour some sauce into the bottom of the jar. Place zucchini slices on top. Then again the sauce - zucchini. On top of the zucchini should be covered with sauce.

11. Cover the jar with a sterilized lid (but not tightly so that air can escape from the jars) and place in a large saucepan for sterilization. Cover the bottom of the pot with a cloth so that the jars do not burst. Fill jars with boiling water up to their shoulders and put on fire to sterilize. When the water boils, mark for 20-25 minutes. After this time, remove the jars from boiling water (it is convenient to use special tweezers) and twist (or roll up) the lids.

12. Turn the jars over, put them on a blanket and cover with something warm on top. Leave the resulting snack - zucchini for the winter - until completely cooled. Then you can store directly in the apartment. It turns out very tasty, tomato sauce goes well with baked zucchini.

Zucchini for the winter, like milk mushrooms.

Zucchini is such a unique vegetable that it can be given a variety of flavors. Therefore, a preparation is made from zucchini that is similar in taste to milk mushrooms. Of course, do not expect a 100% taste match, but there is something in it. Moreover, zucchini is several times cheaper than mushrooms. So I recommend this recipe for pickled zucchini.

Ingredients (for 2 cans of 0.5 l):

zucchini - 1 kg
dill - 1 bunch
sugar - 50 gr.
vinegar 9% - 50 gr.
vegetable oil - 50 gr.
salt - 0.5 tbsp.
garlic - 3-4 cloves
ground coriander - 0.5 tsp

How to pickle zucchini for the winter under milk mushrooms:

1. Wash the zucchini, cut off all excess and cut into medium cubes. Peel the garlic and cut into slices. Wash the dill well, dry and finely chop.

2. Place zucchini, dill, garlic in a deep bowl. And add all the other ingredients: sugar, salt, black pepper, coriander, vegetable oil and vinegar. Stir and leave to marinate for 5-6 hours. Stir the mixture from time to time so that the zucchini marinates evenly. During this time, the vegetables will release juice.

3. Prepare jars in advance. Wash them with soda, rinse with warm water. Turn over and let dry. It is not necessary to sterilize the jars separately, as they will be sterilized along with the zucchini. The lids need to be sterilized - boil them for 5 minutes.

4. Arrange marinated zucchini in jars along with the juice that has stood out. Cover with a sterile lid, but do not roll up.

5. Lay a napkin in the pan and place filled jars on it. Fill with warm water that should reach the shoulders of the jars. Put the preservation to be sterilized. After boiling water, boil zucchini for 20 minutes. Then roll up the lids and turn the jars over. Let the workpiece cool completely.

6. It's so easy to cook zucchini, like milk mushrooms. In winter you will be delicious!

Zucchini for the winter, like pineapples - a delicious exotic.

This is an unusual zucchini recipe. They taste just like pineapples. This recipe is becoming more and more popular among housewives. If the zucchini is boiled in some sweet syrup, then it absorbs the taste of this syrup. Read the recipe for cooking zucchini with sweet pilaf. There, the zucchini was given a citrus flavor.

So, for pineapple zucchini you will need (for 4 cans of 0.5 l each):

zucchini - 2 kg (need mature)
pineapple juice - 1 l
sugar - 300 gr.
citric acid - 1 tsp

Zucchini for the winter, like pineapples, cooking method:

1. For this recipe, you need mature zucchini, with dense pulp. If the zucchini is soft, it will fall apart when cooked. Peel the zucchini, cut in half and remove the seeds. Cut the zucchini into cubes, or half rings. Zucchini can also be cut into rings if desired. To do this, first peel the skin, then cut into circles, about 1 cm thick. With a glass, push the circle in the middle, removing the seeds and forming rings, like a pineapple.

In general, the form of cutting can be any.

2. Pour pineapple juice into a saucepan. Buy the cheapest one for conservation. Pour sugar and citric acid. Optionally, you can pour vanillin on the tip of a knife. Bring syrup to a boil, stir to dissolve sugar.

3. Pour the chopped zucchini into the boiling juice, wait for the boil again and cook over low heat for 10 minutes. During this time, wash the jars with soda or laundry soap, rinse them well and dry them.

4. Pour boiled pineapple zucchini into clean jars and cover with sterilized lids. Place the jars in a sterilization pot. Line the bottom of the pot with something. Pour water into this pot and bring it to a boil. Sterilize from now on for 10 minutes. Screw on the lids tightly, turn the jars upside down and leave to cool completely.

Pour enough water so that it does not fall into the jars when boiling.

5. That's all. In autumn and winter, you can eat "pineapples", as well as add them to salads, pies and other pastries.

Zucchini salad with carrots for the winter.

This salad has a sweet and sour taste, it is moderately spicy and very aromatic. Such a salad appetizer will be a great addition to lunch or dinner on cold winter days. Try to cook, a very successful recipe and good proportions of products.

Ingredients:

zucchini - 2 kg (preferably young ones)
carrots - 1 pc. large
garlic - 5 cloves
parsley - 1 large bunch
dill - 1 large bunch
salt - 1.5 tbsp.
sugar - 3 tbsp.
ground black pepper - 0.5 tsp
vegetable oil - 120 ml
vinegar 9% - 120 ml

How to roll up zucchini for the winter with carrots:

1. Peel the carrots and cut into thin strips. To do this, first cut it into circles, cutting the carrot diagonally. And then cut these elongated circles into strips.

2. Pour 1 tbsp into the pan. vegetable oil and 2 tbsp. water. Heat up and add carrots. Lightly simmer this vegetable for 5 minutes.

3. Zucchini, preferably young, cut into cubes. The skin does not need to be peeled, it is thin in young vegetables. Pour the zucchini into the pan, add sugar, salt, pepper, garlic squeezed through a press and vinegar to them. Mix the zucchini well with all the ingredients. Next, add vegetable oil. Finely chop the washed and dried greens and also put in zucchini, also add stewed carrots. And mix everything again.

4. Cover the pot and leave the salad to marinate for 3 hours. Twice during this time, the vegetables will need to be mixed.

5. Wash the jars with soda solution, rinse well and let the water dry. In such jars, put the infused salad along with the juice that has stood out. When sterilizing, the amount of juice will increase, so do not top up to the brim. Cover jars with lids to be sterilized.

6. It remains to sterilize a delicious zucchini salad. As always, cover the bottom of a large saucepan with a cloth, place jars on it and pour hot (but not boiling water) water into the saucepan. Put on fire. After boiling water, sterilize with moderate gurgling for 10 minutes. Immediately after sterilization, roll up the lids, turn the jars upside down and check that the lid fits well.

7. That's all. Delicious salad for the winter is ready. When the jars are completely cool, put them in a storage place (cupboard, cellar, table, etc.).

Canned zucchini for the winter "Teschin tongue".

In this way, you can close and . Ready preservation turns out to be spicy, so it has such a name. You can cut the zucchini into circles, or you can cut it into long strips, this will not affect the taste. Such preservation is done without sterilizing zucchini in jars. That is, the jars will need to be sterilized separately (over steam or in the oven), and then pour a hot snack into them and roll them up.

Ingredients (for 2.5 l):

zucchini - 1.5 kg
carrots - 1 pc. large
garlic - 3-4 cloves
hot pepper - 1 pc.
"Krasnodar" sauce - 0.5 l
vegetable oil - 100 gr.
vinegar 9% - 100 ml
sugar - 100 gr.
salt - 1 tbsp.

Cooking method:

1. Zucchini should be washed and cut into circles, about 1 cm thick. Pass the peeled carrots through a meat grinder along with hot peppers.

2. Now you need to cook the sauce. Pour all the tomato sauce, vinegar, vegetable oil into a large saucepan, add sugar, salt. Bring the mixture to a boil, stirring occasionally to prevent burning. When the sauce begins to boil, add chopped carrots and hot peppers into it, mix and cook for 5 minutes.

3. After 5 minutes, put the zucchini in the sauce and squeeze the garlic through a press. Stir, cover and simmer for 20 minutes after boiling over low heat. Be sure to look at the zucchini and stir them. The sauce is quite thick and may burn if left unstirred. When cooking, the zucchini will release juice, so there will be more sauce.

4. After 20 minutes of cooking, without removing the pan with the appetizer from the heat, place the zucchini with sauce in sterilized jars and immediately roll up with sterilized lids. Turn jars over and let cool. It turns out a delicious sweet-spicy appetizer of zucchini. The zucchini themselves will be soft, do not expect a crunch from them, these are not pickled zucchini.

Zucchini for the winter, like mushrooms.

Above, I already wrote a recipe for zucchini, like milk mushrooms. There were zucchini in dill. This recipe has different ingredients. These zucchini look like pickled mushrooms.

Ingredients (per 2×0.5 l):

zucchini - 1 kg
salt - 20 gr. (1 tablespoon)
sugar - 40 gr. (2 tablespoons)
apple cider vinegar 9% - 25 ml
odorless vegetable oil - 50 ml
black peppercorns - 10 pcs.
allspice peas - 6 pcs.
carnation - 10 inflorescences
bay leaf - 2 pcs.
garlic - 4 cloves
carrots - 6 circles
dill, parsley - 8 sprigs

How to cook zucchini like mushrooms:

1. Wash the zucchini and cut off the skin. Cut the vegetables into medium cubes and place in a bowl. Add sugar, salt and vinegar. Vinegar is a must for this recipe, you need to take apple. Mix well. Now you need to give the zucchini time to marinate for 3 hours. During this time, stir the zucchini 4-5 times. After 3 hours, there will already be a lot of zucchini juice in the bowl.

2. Wash the jars with soda, rinse them thoroughly, turn them over and let all the water drain. At the bottom of each jar (for 1 kg of zucchini you need two half-liter jars) put a few washed sprigs of parsley and dill, 2 cloves of garlic, 5 black peppercorns, 3 circles of carrots that can be cut into strips, 1 bay leaf, 3 fragrant peas pepper, 5 cloves. And cloves are a must for this recipe.

3. Now put zucchini in jars and pour over the juice that has stood out. The juice may not completely cover the zucchini at this stage, but when the zucchini is sterilized, more juice will be released, so there will be enough of it.

4. Place a cloth on the bottom of a wide saucepan, place jars and fill them with warm water up to their shoulders. Pour a tablespoon of vegetable oil into each half-liter jar and cover the jars with sterilized lids. Put the preservation on the fire, bring the water in the pan to a boil. Next, sterilize the zucchini for 10 minutes, no more. Otherwise, they will become soft and will not crunch.

5. Remove the jars from boiling water and immediately roll them up. Turn over and wrap with something warm. Let the zucchini cool completely under a fur coat, it will take about a day. You can store at room temperature. It turns out very tasty!

Spicy zucchini for the winter with chili ketchup.

Another recipe for spicy lovers. Such zucchini are crispy, spicy, sweet and sour. If you want, you can make it with mild ketchup, then there will be more sweetness in the taste.

Ingredients (for 4 l):

small zucchini - 2 kg
water - 5 tbsp.
vinegar 9% - 200 gr.
sugar - 200 gr.
chili ketchup - 350 gr.
salt - 2 tbsp.

How to cook chili zucchini:

1. Wash the zucchini and cut off the ends. Wash the jars with baking soda. Zucchini should be cut into strips. That is, first cut the zucchini in half, and then each half into 2 or 3 pieces lengthwise. Pack the zucchini tightly into jars. Too long strips can be cut into halves.

2.Now cook the marinade. In a bowl, mix water, ketchup, sugar, salt and vinegar. Put the brine on the stove and bring it to a boil.

3. Prepare the pan in which you will sterilize the zucchini. Cover the bottom with a cloth, pour in water that needs to be heated to a warm state so that it boils faster later.

4. Pour zucchini in jars with boiling marinade and cover with sterilized lids. Place the jars in a sterilization pot. After boiling water, sterilize for 15 minutes and roll up the lids. It is not necessary to wrap this preservation, just let it cool on the table.

Zucchini salad with peppers and tomatoes.

This is a very tasty vegetable salad that can be prepared just for eating, not only for preservation. You can take any zucchini. Young zucchini are used whole, overripe need to cut off the skin and remove the seeds. You need to weigh the zucchini in a peeled form.

Ingredients (for 1.5 l):

zucchini - 1 kg
tomatoes - 1.5 kg
bell pepper - 4 pcs.
garlic - 5-6 cloves
sugar - 100 gr.
salt - 1 tbsp.
vinegar 9% - 1 tbsp.
vegetable oil - 1 tbsp.

Zucchini for the winter with pepper - how to cook:

1. Wash the zucchini and cut into medium cubes. Cut tomatoes and peppers in the same way. If desired, tomatoes and peppers can be peeled, but this is not necessary.

2. Put the tomatoes in a saucepan and put on fire. Pour in sugar and salt. Stir and bring to a boil. The tomatoes will start releasing juice. Cook, stirring, tomatoes for 10 minutes. Next, add zucchini and pepper to them, pour in vegetable oil. Let the salad boil and cook for another 25-30 minutes with the lid open, stirring occasionally.

3. 15 minutes before readiness, add the garlic squeezed through the press, stir.

4. 1-2 minutes before cooking, pour in the vinegar and cover the salad with a lid so that the vinegar does not evaporate.

5. Prepare sterilized jars and lids in advance. Place the hot, boiling salad in jars to the top and roll up or screw on the lids tightly if you use Euro-threaded lids. Turn the blanks upside down, wrap with a towel and leave to cool completely.

6. You can store salad anywhere and even in the apartment. Have a delicious winter!

Pickled zucchini for the winter is spicy-sweet.

This recipe is similar to how - with fragrant herbs and other spices. Zucchini are crispy and keep well. Banks must be washed in advance with soda, it is not necessary to sterilize.

Ingredients (per 1 liter jar):

zucchini - how much will fit
bay leaf - 2 pcs.
cloves - 2 pcs.
dill umbrella - 1 pc.
black peppercorns - 5-6 pcs.
garlic - 2 cloves
cherry and currant leaves - 1 pc.
white mustard grains - 0.5 tsp

For brine for 6 l cans:

water - 2.5 l
sugar - 250 gr.
salt - 3 tbsp.
vinegar 9% - 400 ml

Cooking method:

1. Zucchini for pickling is better to take with soft seeds, young. All greens should be washed well and poured over with boiling water, dried. At the bottom of a clean liter jar, put a cherry and currant leaf, 1 dill umbrella, 1 bay leaf, 1 chopped garlic clove, 5-6 black peppercorns.

2. Rinse the zucchini well, cut off the edges and cut in any way. Can be cut into circles, semicircles, cubes or sticks. The method of cutting is not fundamental, do what is more convenient. Place the zucchini pieces in a jar. First, fill half a jar and add another bay leaf and another chopped garlic clove. Also put 2 cloves and then fill the jar with zucchini.

Pack the zucchini tightly so that there are fewer empty spaces.

3. Pour some mustard seeds into the jar from above. Adjust the amount of this spice to your liking.

4. Prepare the marinade. Pour boiled water into a bowl, hot or warm. Pour sugar, salt, vinegar and stir until the crystals dissolve. Boil and cook the marinade is not necessary. Pour marinade over zucchini and cover with sterilized lids.

5. It remains to sterilize the zucchini. To do this, take a large saucepan, put a kitchen towel on the bottom, put the jars. Pour warm water up to shoulders and bring this pot to a boil. Then sterilize for 10 minutes. During this time, the zucchini should change color, become slightly yellowish.

6. Remove the cans and immediately roll them up. Turn over and check if the lid is leaking. If there is a leak, then you need to reroll. Turn the jars over and wrap them in a blanket, let the preservation cool completely. This will take a day or two. So pickled zucchini for the winter is ready. Simple, quick, and most importantly, delicious.

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