Zucchini marinated quick recipe. Instant Zucchini Spicy

When the zucchini season comes, all housewives start looking for recipes: how to cook them more interesting. The fact is that zucchini is a high-yielding vegetable, and it is desirable to harvest it young, with a not coarsened crust. And what is not made from zucchini: caviar, pancakes, various winter preparations. Harvested for the winter, pickled zucchini may well be not only an excellent snack, but also used as a side dish. Today we will tell you how to pickle zucchini so that they do not seem like a tasteless herb. We offer a recipe for the winter cooking.

Pickled Zucchini Recipes

First, we will tell you how to pickle zucchini for the winter. These blanks are unpretentious, they are always obtained even by novice housewives. Despite the fact that the vegetables themselves do not have a pronounced pleasant taste, they are very tasty in preparations.

Here is a list of necessary products for one liter jar:

• Young zucchini - 0.5 kg;
• Garlic - 3-4 cloves;
• Horseradish: roots and leaves;
• Dry inflorescences of dill;
• Bay leaf;
• Peppercorns and capsicum bitter;
• Salt - 2 tbsp. spoons (per liter of water);
• Sugar - 1 tbsp. spoon (per liter of water);
• Vinegar 9% - 1 tbsp. Spoon (on a jar).

Cooking step by step:

We wash all herbs and roots and let the water drain.

Grind them (not too finely). Garlic can be put in slices, capsicum cut into several pieces, horseradish roots cut into smaller pieces.

In washed and sterilized liter jars we put chopped horseradish roots and leaves, garlic, hot peppers, and other ingredients. Their number is up to your taste, but not too much.

We cut zucchini. It is most convenient to cut them into washers about 1-2 centimeters thick or into sticks (if the diameter of the zucchini is more than 5 cm).

We put them in a jar as tightly as possible.

Fill jars with boiling water and let stand for ten minutes. You can close them with nylon covers for this time.

We drain the water. For this, special nylon covers with holes are sold. You can make such a cover yourself by cutting holes in the usual.

Repeat steps 6 and 7.

At this time, prepare the marinade: boil water with salt and sugar. Please note: we take salt and sugar per liter of water. But only 500-600 grams of marinade is used per liter jar. Therefore, one and a half liters of marinade is enough for three liter jars.

Fill the jars with marinade so that the zucchini is completely covered with it.

Add vinegar to jars. Please note: we add 1 tablespoon of vinegar - per jar, and not per liter of marinade. We use 9% vinegar, if you have a different one, dilute or use less. If you do not like to use vinegar when pickling, then you can do without it by sterilizing the jars for 10 minutes.

Banks roll up the lids. You can also use twisting iron lids, rinsing them well with boiling water.

Prepare products (for one liter jar):

• Young zucchini - 500 grams;
• Onions - 2-3 heads;
• Apple cider vinegar - 500 ml;
• Salt - 2 tbsp. spoons;
• Sugar - 1 tbsp. spoon;
• Mustard, black pepper, celery seeds, ground turmeric - one teaspoon each.

From the dishes you will need:

• Pot for marinade;
• Large cup for soaking;
• Banks, lids.

Cooking instructions:

Before marinating zucchini, prepare them thoroughly. They must not be old. This can be determined by the crust: in young vegetables it is thin and tender. The fruits can be of different colors (depending on the variety), but they must be without dented barrels and without dark spots. Such zucchini does not need to be peeled, just rinse well and dry.

Vegetables are cut into thin slices. With a large amount of blanks, it would be advisable to use a food processor or vegetable cutter. Also chop the onion.

Mix the zucchini and onion in the prepared large bowl. Salt.

Pour the stacked vegetables with warm boiled water. In this form, they should stand for at least an hour.

Drain the water as thoroughly as possible. If water remains, it will affect the taste of the marinade. You can even blot excess water with paper towels.

While the zucchini is infused in salt water, prepare the marinade. To do this, add all the spices, salt, sugar and apple cider vinegar to the water (at the rate of 500-600 ml per liter jar). Boil until the sugar is completely dissolved. This usually takes three to four minutes.

Cool the marinade to room temperature.

Fold in the chopped zucchini in the marinade, mix thoroughly. In this form, vegetables should be marinated for 10-15 minutes.

Place zucchini in washed and sterilized jars. Pour the remaining marinade into jars. You can use regular nylon lids. These pickled zucchini can be stored in the refrigerator for about six months.

Marinating in a hurry

Of course, zucchini is a delicious snack for the winter. But, why not enjoy them in summer or autumn? For any celebration, party, even a picnic, you can cook such “quick” pickled zucchini. Such an appetizer is much healthier than salads with mayonnaise. Fresh natural vegetables are always a hit with guests. They are perfect for any meat dishes.

"Quick" pickled zucchini

So, we need: a couple of small young zucchini, salt, sugar, vinegar 9%, garlic, dill, bay leaf, peppercorns, vegetable oil.

Let's start cooking:

1. Finely chop the vegetables and peeled garlic (a couple of heads).
2. Chop dill greens.
3. Mix zucchini, dill and garlic in a bowl.
4. For marinade in boiling water (about half a liter), mix salt (1 tablespoon), sugar (3 tablespoons), vegetable oil (a couple of tablespoons), a few peppercorns and a couple of parsley leaves.
5. Put the vegetables in a jar and pour over the marinade.

This dish can be eaten in a couple of hours. But they will be much tastier in a day. Bon appetit.

Marinated zucchini - "spaghetti"

This is another original recipe for preparing vegetables for instant consumption.

Products:

• Young squash;
• Salt - 1 tbsp. spoons;
• Acetic essence 70% - a couple of drops;
• Vegetable oil - 2-3 tbsp. spoons;
• Garlic, hot red pepper;
• Water - 500 ml.

Cooking process:

We wipe the washed vegetables on a Korean grater. You can use a food processor for chopping. As a last resort, use a regular coarse grater. But then it will not be “spaghetti”, but some kind of “vermicelli”.

Put the mashed zucchini in a cup and pour boiling water over it. Add salt. Stir and let cool.

Strain, let the water drain well. Add a few drops of vinegar, finely chopped garlic (or squeezed through a garlic press). Stir.

Heat the oil well in a pan. Add pepper to it. Pour boiling oil over zucchini. An original and tasty dish is almost ready. It remains only to wait a few hours until the vegetables are marinated.

How to cook pickled zucchini in Korean

Any dish made "in Korean" is doomed to success. We have long been accustomed to the original Korean salads. These are carrots, and cabbage, and mushrooms, even Korean noodles. No less popular are zucchini marinated in Korean. But you can also cook them yourself.

So, we use, as usual, young zucchini. You need 3-4 pieces. It is important that they are fresh and strong. Also prepare:

• Bulgarian pepper - 2 pcs.;
• Carrots - 2 pcs.;
• Garlic - 3-4 cloves;
• Sugar - 1 tbsp. spoon;
• Sesame oil - 1 tbsp. spoon;
• Onion - 1 pc.;
• Soy sauce - 1 tbsp. spoon;
• Vinegar essence - 1 teaspoon;
• Black pepper, ground red pepper, sesame seeds, salt (optional)

Let's start the process:

1. We salt the washed and medium-sized cut zucchini and put under pressure for a couple of hours.
2. Fry the chopped onion in hot oil.
3. Grind carrots and peppers into strips.
4. Drain the liquid from the zucchini, mix them with the rest of the ingredients. Salt can be omitted as soy sauce is salty.
5. The dish should be infused for 2 hours. Then it can be served at the table.

There are a lot of recipes for pickling zucchini. Choose the one that suits your taste. And cook with pleasure!

Zucchini are remarkable in that they appear on the beds very first and bear fruit until autumn. Therefore, if you decide to stock up on zucchini for the winter, you can do this for three whole summer months. It is best to marinate zucchini - fresh ones have an absolutely neutral taste, and each new marinade will make a culinary masterpiece out of the workpiece.

Marinated zucchini - which ones are suitable

Only the youngest fruits are suitable for pickling, in which seeds have not yet formed inside. The skin of zucchini should be tender and thin so as not to cut it off. The fruits must be intact - without dents, scratches or other damage.

What are the recipes for pickled zucchini

Each housewife marinates zucchini according to her favorite recipe. Someone cooks them only with spicy herbs, someone - with the addition of onions and garlic, and someone - even in the form of assorted dishes along with other vegetables. Any recipe involves the use of sour or sweet marinade. Vinegar must be added to it.

Classic marinated zucchini

At the bottom of the container for conservation (one liter jar) put: parsley and dill (by sprig), a large clove of garlic, a small piece of carrot, half a sweet pepper. Place sliced ​​zucchini on top and pour boiling marinade over. Boil it from 600 ml of water, 1 tbsp. l. salt, 125 g sugar and 125 ml vinegar 9%. Cover jars with hot lids and place in a pot of boiling water. Sterilize for 10 minutes. Seal the lids with a special key. The marinade described above is enough to marinate 4 kg of zucchini. Canned food yield - 6 cans.

Zucchini in Bulgarian

Put zucchini circles in jars and fill them with boiling water. Drain the water after 15 minutes and measure its volume. Now cook the marinade from 5 cups of drained water, 250 ml of 6% vinegar, one dessert spoon of salt and half a cup of sugar. When cooking the marinade, put in it a few peas of allspice, a couple of bay leaves and a sprig of tarragon. Boil the marinade for 5 minutes so that it is saturated with spices. Pour hot marinade into jars (remove bay leaf and tarragon), roll up jars and turn upside down. Bulgarian marinade is enough for 8 cans of canned food and 6 kg of fresh zucchini.

Assorted zucchini

This recipe is useful for those housewives who like to prepare assorted vegetables for the winter:

1. Take equally zucchini, small tomatoes and small cucumbers. Cut the zucchini into half rings, cut off the ends of the cucumbers, pierce the tomatoes with a toothpick.
2. At the bottom of a liter jar, put a clove of garlic, two onion rings, a quarter of sweet pepper.
3. Put the vegetables in a jar, trying to mix them together.
4. Fill the jars with boiling water, cover with lids and let them stand for 20 minutes.
5. Drain the water and add 2 tablespoons of salt (with a small slide), 4 tablespoons of sugar (with a large slide), and 2 tablespoons of vinegar, 10 pieces of allspice, a couple of dill umbrellas and a large horseradish leaf. Put the marinade on the fire and cook for 5 minutes.
6. Pour hot marinade into jars with vegetables, after removing dill and horseradish from it.
7. Roll up the jars and cover with a blanket until cool.

This recipe is designed for 3 jars of 1 liter. Vegetables will need 600 g.

Pickled zucchini for future frying

These zucchini can be fried in winter, having previously soaked them from the marinade and rolled them in flour and salt or dipped in any batter:

1. Sterilize jars in boiling water for 15 minutes.
2. Cut the zucchini into thin long tongues.
3. Pour boiling water over them so that the tongues become flexible.
4. Stack them on top of each other and roll them up.
5. Fill jar with rolls and fill with boiling water. Pour 2 tablespoons of vinegar into each liter jar.
6. Close the jars with lids.

In any recipe, except for the last one, zucchini can be replaced with squash. Cut them for harvesting then better cubes. In order for canned food to stand all winter, take care of high-quality sterilization of jars and lids.

Zucchini lovers are not limited to boiling zucchini caviar and pickling their favorite vegetables. Salting zucchini is another great way to prepare zucchini for the winter, which will come in handy for both the festive and everyday table.

Salting zucchini according to the classic recipe

Take young medium-sized zucchini with dense pulp. Vegetables are washed and soaked for a couple of hours in cold water. Take a container, put half of the seasonings on the bottom (garlic, dill, horseradish root, garlic, red hot pepper), put zucchini. Place the second seasoning on top. You can also use currant leaves, cherries, extragon greens. Zucchini is poured with brine on top, and pressed on top with a wooden circle and oppression. The dishes are covered with a clean cloth and kept at room temperature until fermentation starts. Then the dishes are transferred to a room with a low temperature - zero to one degree. After 2 weeks, topping up the brine, roll up the zucchini.

Quick zucchini recipe
Zucchini is poured several times with hot boiled water, and then this water is drained. Bay a third time, add vinegar, spices and seasonings, and roll up the jars. Courgettes are cooling down, like all seamings - “upside down” and wrapped in bedspreads, blankets, pillows.

It remains to be added that salted zucchini, like them, will go with a huge number of popular dishes - meat and poultry, meatballs and cutlets, fragrant omelets and potatoes. But the most important thing is that the zucchini, which contains practically no calories, can be consumed for your own pleasure without fear of “eating up” those extra pounds. They quickly fill up, and the weight does not increase at all.

And since the season for fresh zucchini doesn't last long, pickling and pickling zucchini allows you to enjoy the benefits of this popular vegetable in the winter.

Recipes:

Let's talk today about harvesting for the future such a simple vegetable as zucchini. It grows quickly, gives a lot of fruits, is inexpensive, as they say, God himself ordered us to prepare more pickles from it for the winter.

Many housewives unfairly ignore pickled zucchini and do not see them as an independent dish. Personally, I like pickled zucchini even more than cucumbers. They are much softer and more flavorful. I even cook pickle on their basis in winter, it turns out much tastier than with cucumbers.

Their own taste is not pronounced and, in combination with other vegetables or fruits, zucchini acquire the taste of their neighbor. Therefore, they are used even in seaming various exotic compotes.

Let's start as usual with the simplest recipe, then we will complicate.

Zucchini marinated for the winter "Lick your fingers" in three-liter jars

• zucchini 1.5 kg,
• onion 2pcs,
• garlic 5 cloves,
• parsley several branches.

For marinade:

• 3 tablespoons of sugar
• 2 tablespoons of salt
• peppercorns 5-6pcs,
• dessert spoon of vinegar essence 78%.

This is the amount for a three-liter jar. You need to marinate zucchini without sterilization in two- and three-liter jars, it is the large volume that allows you to do without sterilization, as it cools slowly and actually the pasteurization process is obtained.

We take zucchini of the same size - small ones can be laid whole, large ones can be cut into circles.

1. We fill the jar, trying to put the vegetables more tightly. Garlic, pepper and parsley put on the bottom.
2. Pour boiling water over, cover with a lid and let stand for 15 minutes.
3. Drain the water into a separate saucepan, boil again and pour again. We wait 15 minutes and pour into a saucepan.
4. Bring to a boil again, add sugar, salt, vinegar essence, let it boil a little and pour the resulting marinade under the very lid.
5. We roll, turn over. Ready!

To speed up the process, I usually roll up three jars at once. I heat water in a five-liter saucepan.

Little trick from me! If you throw 3-4 tomatoes, then the taste will generally be magical!

Canned zucchini slices in liter jars with sterilization

This method is classic, exactly what is sold in stores. The recipe is for three liter jars.

• Zucchini 2 kg,
• Garlic 2 heads.
• Black peppercorns, 3 each.

• one and a half liters of water
• sugar 4 tablespoons,
• salt 2 tablespoons
• vinegar essence - a tablespoon.

Important! You will need a large pot for sterilization.

1. We cut off the ends of vegetables on both sides and cut them into circles, no more than a centimeter thick.
2. We put it in jars more tightly, cut the garlic into slices and put it on the bottom.
3. Prepare the marinade: mix everything, heat and let it boil for a couple of minutes.
4. Fill with boiling brine, cover them with lids.
5. We put the jars in a large pot, on a cotton towel, pour water into the pan up to the shoulders of the jars and put on fire.
6. After the water in the pan boils, we wait ten minutes - this is the sterilization time for liter jars.
7. We take out the cans from the water, roll them up, turn them over and under a fur coat.

You can add zest to this recipe. Put a dozen circles of carrots in each jar - it will be very tasty to crunch pickled carrots in winter.

Pickled zucchini "You'll lick your fingers" without sterilization in liter jars

I got this awesome recipe from a friend. For some time now, my children have gone away to study, and it became simply useless for me to make blanks in three-liter jars. Approximately three liter jars.

• zucchini, sliced ​​2kg
• garlic 9 cloves.

This recipe starts with the marinade. Pour a liter of water into a large wide saucepan, put 10 black peppercorns and 4 allspice, 4 tablespoons of table sugar and 2 tablespoons of salt. Pour in a dessert spoon of vinegar essence and bring to a boil.

In a boiling marinade, one bay leaf, lower the chopped zucchini, stir with a slotted spoon for even heating. After boiling, the crows do not count! After three minutes, quickly pull out and throw away the lavrushka, spread the mixture in sterile jars to the top, throw three cloves of garlic into each and roll up. Turn under coat.

Cheap, angry and fast!

Home preservation does not stop there - see more options for preparations for the winter:

Zucchini marinated for the winter with tomatoes and onions

Not a recipe, but a song! What is called - lick your fingers! For four liter jars.

• zucchini, cut into rings one and a half kilograms,
• small dense tomatoes 1 kg,
• onion, cut into large circles - 4 large onions.

We put in each jar on the bottom:

• half a bay leaf
• three peas of black pepper,
• two - fragrant,
• two cloves,
• three cloves of garlic
• a small piece of horseradish root.

We fill the jar with layers - onions, zucchini, tomatoes.

Pour boiling water over, cover with lids, let stand for 10 minutes.

Drain the water from the cans into a separate pan, boil and pour again.

After ten minutes, drain the water again and set it to heat. Add 6 tablespoons of table sugar and two table boats with a hill of salt. Let it boil a little and pour the jars with the marinade.

Add half a teaspoon of vinegar essence to each and roll up. We turn over and under a fur coat.

You'll never guess what I love most about this seam... First of all, after removing the lid, I drink the marinade. Right over the edge because there is no patience to even pour it into a mug!

Zucchini marinated in Bulgarian for the winter

For this traditional recipe you will need:

• zucchini, cut into large pieces, 1.5 kg,
• garlic 6 cloves,
• hot pepper quarter pod,
• dill umbrella.
• two leaves of blackcurrant,
• salt 2 tablespoons without top,
• sugar 3 tablespoons
• black peppercorns 5 pcs,
• bay leaf 1pc,
• vinegar essence dessert spoon.

We do it step by step:

1. Pour a liter of water into a large wide saucepan. Pour salt, sugar, bring to a boil.
2. We put garlic, pepper, dill, currant leaves, lavrushka on a slotted spoon and dip them in a boiling marinade for half a minute, after which we put them in a jar.
3. We fall asleep in the marinade vegetables so that the water covers them. Cook for 8-10 minutes.
4. We spread with a slotted spoon in a jar.
5. Boil the marinade again, pour in the vinegar and pour it to the top. We roll, turn over.

As a result, we get the same Bulgarian marinated zucchini, the taste of which has been familiar to us since Soviet times. A good appetizer at a friendly table and an addition to cutlets with potatoes.

Marinated zucchini with mustard or in mustard dressing - crispy like cucumbers

It turns out crispy and sweet and sour, very spicy and unusual. Recipe for a liter jar.

Thin zucchini, the length of a liter jar, cut into quarters lengthwise.

At the bottom put four cloves of garlic, two peas of allspice, four peas of black pepper and a bay leaf.

Fill the jar, placing the slices tightly vertically.

Marinade: Boil half a liter of water, half a tablespoon of salt, a tablespoon of mustard seeds, a tablespoon of powdered mustard, boil two tablespoons of sugar and pour in a teaspoon of vinegar essence.

Fill jar with hot marinade to the top. Put in a water bath in warm water and sterilize for twenty minutes after boiling. Take out and roll up.

Friends and family will pay tribute to such an unusual snack.

Indeed, according to this recipe, excellent marinated zucchini for the winter are obtained - as tasty and crispy as cucumbers. Even tastier than cucumbers.

Pickled zucchini like mushrooms for the winter - a delicious snack

The appearance of the dish prepared according to this recipe will resemble pickled mushroom legs, and spices and seasonings will give it a unique mushroom flavor. It is done quickly and simply, therefore it is a specialty in the kitchens of many housewives. There are many options for this recipe, but I chose the laziest for myself.

Here is my step by step recipe:

1. Cut a kilogram of zucchini into cubes with a side of about 2 cm or into small sticks.
2. Finely chop five cloves of garlic with a knife.
3. Finely chop a bunch of parsley.
4. Pour everything into a wide saucepan with a thick bottom and mix thoroughly, I do it right with my hands.
5. In a cup, mix half a glass of vegetable oil and 5 tablespoons of table vinegar. Add a tablespoon of salt and a tablespoon of sugar, mix thoroughly.
6. Pour in the resulting marinade and mix.
7. Place in a cool place for 3-4 hours, stirring occasionally.
8. When the zucchini give a fair amount of juice, you need to put them on a slow fire and simmer for 20 minutes, stirring, but without fanaticism.
9. Quickly decompose into sterile jars and roll up. Cool under a fur coat upside down.

A wonderful and unusual snack on cold winter evenings will remind us of summer, walks in the forest and the mushroom spirit of the forest.

How to pickle delicious zucchini for the winter at home: Secrets and Rules

Today we talked about pickling zucchini for the winter. This process, in my opinion, is not at all difficult, the main thing in it is to observe sterility. So the rules for today are:

1. Wash jars and lids cleanly and sterilize thoroughly.
2. After seaming, we turn the jars upside down and leave them in this position until they cool completely, after which we put them in the cellar or basement.
3. We use unripe, small zucchini. The smaller - the tastier, it is a priori. And the best thing is the little zucchini, they have painfully bright colors. It turns out not only tasty, but also very beautiful.
4. Wash and clean all vegetables. Clean the skin if it is rough and remove the seed chamber if necessary.
5. Small zucchini up to 10 cm long can be pickled whole, larger fruits can be cut across into circles, no more than 3 cm thick.
6. Before pickling, vegetables should be soaked in cold water for a couple of hours so that they are saturated with water and do not take liquid from the marinade.

Few people know that the pumpkin zucchini is not at all a relative, but this pumpkin itself is! One of its varieties, just bushy and with oblong fruits. He came to us from Northern Mexico. And they grew it in Europe at first exclusively in the Botanical Gardens, as a rare beautiful exotic.

Italians were the first to taste unripe zucchini. This product is essentially a godsend for those who want to lose weight, since it has only about 27 kcal of calories. This vegetable is easily digested, there are a lot of vitamins and minerals in it, and therefore it is used in children's and clinical nutrition.

There are hundreds of recipes in different cuisines of the world for cooking zucchini. This vegetable is fried, steamed, stuffed, baked. Both greens and ripe fruits are used. In Italy and France, they even bake zucchini flowers in batter.

Well, here, perhaps, is all you need to know about marinating zucchini. She shared secrets, impressions too. Good luck with your preparations, dear hostesses, and grateful connoisseurs of your delights at the dinner table!

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 ...

As you may have guessed from the title of the article, we will talk about harvesting zucchini for the winter. I will talk about how to freeze zucchini for the winter in the next article, and here we will discuss preparations from zucchini using canning.

I took most of the preparations for the winter from zucchini presented here from my mother's and grandmother's notebook (they have one for two). These recipes for zucchini preparations are time-tested, the proportions are 100% correct, so they can be safely called the “Golden Fund of Classical Preservation”.

Dear friends, if you have your own proven recipes for zucchini preparations for the winter, please share in the comments.

Zucchini with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

If you like simple preparations for the winter from zucchini, then you will certainly like my today's zucchini salad for the winter with tomato paste and garlic. The beauty of this winter zucchini salad recipe is its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Zucchini ragout for the winter

Many housewives stock up on zucchini for the winter, preparing various canned dishes from them. One of them is zucchini stew for the winter without sterilization. Preservation turns out to be very tasty, fragrant, slightly spicy thanks to hot pepper (its amount can be adjusted to taste). See how to cook.

Zucchini caviar with mayonnaise for the winter

Zucchini caviar with mayonnaise for the winter is one of my family's favorites. Caviar is very tasty, fragrant and a little spicy. I like to puree vegetables with a blender, so the caviar is especially tender and homogeneous. Recipe with photo see.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade preparation, easy to prepare and accessible to everyone. You won't need much time for this recipe. It is only necessary to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. See how to cook.

"Yurga" from zucchini for the winter

Yurga from zucchini is a delicious salad appetizer that will probably sell out very quickly in the cold season. All the ingredients for Yurga are simple and affordable, so I'm sure it will not be difficult for you to cook it too in order to get a portion of excellent preservation for the winter in the pantry. Recipe with photo.

Snack of zucchini for the winter with tomato sauce

You can cook a lot of interesting preparations from zucchini, not only the well-known zucchini caviar. As a confirmation of my words, I want to introduce you to a very tasty appetizer of zucchini for the winter. It also contains bell pepper - it goes well with zucchini. This zucchini snack is also prepared for the winter with tomato sauce, garlic and vinegar, so it turns out spicy and bright in taste. See recipe with photo.

Marinated zucchini for the winter without sterilization (triple filling)

If for some reason you don’t like the process of sterilizing jars with blanks in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. A successful recipe for a sweet and sour zucchini marinade has long been written in my notebook, so I decided to cook triple-filled marinated zucchini to introduce you, dear friends, to this method of pickling zucchini without sterilization. Detailed recipe with photos.

Zucchini caviar as in the store

Guests often ask me for the recipe for this blank, so I think you will be interested in it too. I will not argue that this is a recipe for squash caviar as in a store according to GOST, but that the taste and appearance of the finished caviar is very close to the store - a fact. There is nothing complicated in the cooking process, but there are still certain nuances. See recipe with photo.

Zucchini and cucumber salad with chilli ketchup

I bring to your attention a new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe, and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but in order for the finished cucumbers and zucchini to turn out crispy, you need to tinker with the sterilization of jars with blanks. See recipe with photo.

A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad are crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step by step photos .

Winter zucchini preparations are perhaps the most popular type of preservation, and zucchini canning recipes amaze with their culinary variety. And I suggest you try to cook an interesting, tasty and inexpensive zucchini preparation in a spicy sauce. The recipe for canned zucchini is very simple, quick and easy to prepare, without long preparations and boiling. How to cook zucchini for the winter in a spicy sauce, you can see

Canned Zucchini with Chili Ketchup

If you like new and interesting preparations for the winter from zucchini, then canned zucchini with chili ketchup is an excellent reason to slightly change traditional recipes. In terms of composition, the recipe for canned zucchini with chili ketchup is very simple, and thanks to a small portion, canning zucchini will be quick and easy. How to cook canned zucchini with chili ketchup (recipe with photo step by step), see.

How to freeze zucchini for the winter: a proven way!

A recipe with a photo of how to freeze zucchini for the winter, you can see .

Canned zucchini according to my mother-in-law's recipe (without sterilization)

Sweet and sour marinade, balanced in taste, garlic, spices and aromatic herbs - everything you need for perfect canned zucchini. See the recipe with step by step photos.

The recipe for the famous Ankle Bens zucchini salad can be viewed.

Spicy zucchini for the winter with mustard

I bring to your attention an interesting recipe for canning zucchini with mustard, garlic and dill. Crispy slices of zucchini in a sweet and sour filling with a distinct taste of mustard and garlic, in the company of dill and black pepper, were liked by all members of my family. How to cook zucchini for the winter with mustard, I wrote.

Pickled zucchini for the winter with tomatoes

How to cook pickled zucchini with tomatoes, you can see.

Adjika from zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried zucchini for the winter in tomato sauce

Very tasty and interesting preparation for the winter from zucchini! Try it, you will definitely like it! Recipe with step by step photos.

You can see the recipe for zucchini marinated with garlic.

Zucchini salad for the winter "Riddle"

Do you know why the salad has such a name? Because in finished form, it is very difficult for the uninitiated to guess that zucchini is part of this homemade preparation - their taste is not felt at all. How to cook a salad I wrote .

Zucchini caviar as in the store

Ingredients:

• 1 kg zucchini
• 150 grams of carrots
• 200 grams of onion
• 2 cloves of garlic
• 2 tbsp. spoons of tomato paste
• refined sunflower oil for frying,
• salt, pepper, 1 bay leaf, dried herbs (dill, parsley, basil, oregano).

Cooking:

Peel the zucchini and cut them into small cubes, fry the zucchini in hot oil until golden brown, stirring constantly so as not to burn. Next, put them in a cauldron or saucepan.

Grate the carrots on a coarse grater, chop the onion, also fry the vegetables separately until golden brown and transfer to a cauldron.

Add tomato paste, garlic, bay leaf, salt, spices to taste and at the end 150 g of boiled water to the vegetables and start simmering over low heat, stirring occasionally.

Everything should be stewed for at least an hour, if the liquid becomes completely small, add a little, but do not overdo it, the caviar should not be too liquid, but also dry.

If you have a multicooker, then this caviar can be done in the "Extinguishing" mode.

Let the caviar cool down a little, beat it in a food processor or blender, cool it in the refrigerator. The caviar is ready for use.

If you decide to roll it up, put the beaten caviar back into the cauldron and boil it (be careful, it shoots very much, boil the caviar over low heat for 20-30 minutes, stirring constantly, preferably with rubber gloves).

Sterilize the jars and lids in advance, fill the jars with caviar and sterilize for 1 hour in boiling water. Roll up or roll up. Wrap in a blanket until completely cool.