How to cook cocoa in a slow cooker. Delicious cocoa in a slow cooker

Zucchini for the disappeared tribes of North American Indians were the second bread. They probably knew many ways to prepare zucchini dishes. long-term storage. Unfortunately, these recipes are currently not available to us. But other delicious zucchini dishes appeared: our housewives mastered recipes for caviar, saltwort, salads, stuffed zucchini, and also learned how to make jam, "turn" zucchini into pineapples and mushrooms. Asian and Mediterranean style zucchini recipes are in every woman's cookbook because they are common in foreign cuisines. This vegetable is harvested with pleasure for future use in various ways.

Now, to save precious time, just remember the most interesting recipes, and while the zucchini harvesting season is in full swing, we will try to stock up delicious meals to the maximum. After all, zucchini is valuable and low-calorie product, and in the summer - also the most a budget option delicious, various blanks for the winter.

Preparations from zucchini for the winter - the main technological points

Since the article will deal with all kinds of dishes and methods of harvesting, we will focus on two general issues related to all types of preservation: the choice of fruits and the main properties of the product, which are affected by biochemical composition zucchini and methods of culinary processing.

Any variety of zucchini is suitable for canning, including zucchini, squash, which also belong to the gourd family and have similar taste and culinary properties. The neutral taste of delicate fiber blends harmoniously with any ingredients. For salads, appetizers, assorted vegetables with zucchini, it is preferable to select “young” fruits, at the moment when the process of seed formation is just beginning inside the fruits. Such vegetables contain more vitamin C, less coarse fibers.

At the stage of biological maturity, zucchini and zucchini become less juicy, the flesh coarsens, and the skin, which contains the largest number useful substances, it becomes so hard that it has to be cut off. But in mature fruits, the concentration of pectin is much higher, and it is a natural preservative known in Food Industry as an additive E-440, which increases the shelf life of blanks.

Zucchini is easy to prepare: their absolutely neutral taste allows you to use any additional ingredients, seasonings and spices, as well as sugar, honey, fruits - for making jam or jam. Juicy fruits in combination with zucchini do not have to be boiled for a long time, since the pectin contained in them binds the juices of other vegetables and fruits. Subject to the conditions of sterility during canning, some zucchini blanks can not be pasteurized. It is important to take into account the biochemical properties of pectin.

Remember! With prolonged heat treatment, pectin is destroyed, losing its gelling properties. Also, do not add to zucchini blanks. a large number of acid, if you need to thicken the dish - a high concentration of acid neutralizes the effect of pectin.

Vinegar, lemon, Apple acid- also preservatives present in peppers, tomatoes and almost all vegetables that are part of zucchini blanks. These acids are added to the blanks taking into account natural taste vegetables, and when preserving vegetables rich in pectin, its interaction with acids should also be taken into account.

Salt and sugar are also natural preservatives that affect the taste of vegetables and the properties of pectin, but, unlike acids, they enhance its astringent effect. In addition to the listed natural preservatives, antiseptic and antimicrobial properties possess many spices, spicy roots and leafy vegetables. That's why winter preparations from zucchini are perfectly stored even when room temperature.

The nostalgic recipe that began the introduction of zucchini into the assortment of homemade preparations throughout the post-Soviet space opens the list of the most popular dishes. How in industrial production, as well as in home cooking the most popular blank has many cooking options. Let's choose the most optimal classic way, without adding tomato paste, mayonnaise and others original additives. Having mastered this recipe, each housewife can then easily change it to her liking.

Ingredients:

• Zucchini 2 kg
• Onion 1 kg
• Red carrot 1 kg
• Purified vegetable oil 200 ml
• Table vinegar 100 ml
• Ground coriander, red and black pepper - to taste
• Turmeric powder - 4 gr.
• Sugar, salt - to taste
• Water 500 ml

Cooking:

1. Wash onions and carrots, peel and chop. Fry individually in a deep frying pan with vegetable oil. When roasting carrots, add 2-3 tablespoons of sugar - it will add brightness and a pleasant caramel taste to the vegetable.
2. Transfer the cooked vegetables to a heavy bottomed pot.
3. For zucchini caviar, fruits are suitable at any stage of maturity, but for overripe zucchini, the skin and seeds must be removed. Cut the prepared vegetables into cubes, sauté in a pan until soft and light. golden brown. Don't forget to add oil. If the fruits are not juicy enough, add water.
4. Transfer the zucchini to the onions and carrots. Put the pot on low heat. To prevent the vegetables from burning, pour in water, cover and simmer for 20 minutes.
5. In the process of stewing, stir the caviar.
6. Add sugar, salt and spices. Please note that turmeric powder is an excellent natural antiseptic, which has a slight characteristic odor and colors the dish in a bright yellow color. IN marrow caviar this root is very appropriate, and its antiseptic properties greatly facilitate the storage of the product.
7. Grind the hot mass to a puree state with a blender, simmer for another 5 minutes. Add vinegar to ready meal, stir, and immediately remove the pan from the stove: after adding the vinegar, do not heat the caviar so that the alcohol contained in the vinegar does not evaporate, and so that the acid does not destroy the pectin.
8. Pack in sterile heated jars. Seal and flip immediately.

Note! Ready-made caviar hot has slightly liquid consistency and thickens after cooling. Do not try too hard to evaporate moisture from the product so that when packed in jars, caviar evenly fills the container without leaving air bubbles.

Good and easy to prepare winter snack- marinated zucchini. Moreover, such preparation classic marinade can replace cucumbers in salads and vinaigrettes, and various additives from spicy ingredients(cumin, coriander, cloves, zest) will make each jar of pickled zucchini unique.

Ingredients for 1 can (1 l):

• Water 0.5 l
• Salt 8 gr.
• Sugar 15 gr.
• Table vinegar 30 ml
• Zucchini 700 gr.

Spices - to taste:

• Peppercorns (black and allspice)
• Carnation
• Seeds of coriander, dill, mustard
• Laurel, currant, cherry leaves
• Horseradish root, parsley, celery, ginger
• Hot peppers

Cooking:

1. Put prepared spices on the bottom of a sterile dish.
2. Wash young zucchini or small zucchini. Cut into circles, 1 cm thick. Place the pieces tightly in a jar.
3. Boil water and dissolve salt and sugar in it.
4. Pour the hot solution (95-98 ° C) over the zucchini. Vegetables must be completely covered with water.
5. Cover and pasteurize the jar in boiling water for 20 minutes, then seal immediately. Cooling - air.

Try changing the water tomato juice or sauce to get delicious and original garnish To winter dishes from meat.

Real pineapples are still a tempting exotic in our area, but sometimes you want to cook original salad with pineapples or pamper loved ones delicious dessert. The proposed recipe differs from most of the options scattered on the net - there is no vanilla in the list of ingredients. Agree that in a salad with chicken and pineapples, the smell of vanilla is not appropriate. Yes, and real pineapples do not smell like vanilla - their aroma is more reminiscent of strawberries and citruses.

Ingredients:

• Zucchini large 2 kg
• Pineapple juice 1.5 l
• Lemon juice (fresh) 150 ml
• Sugar 200 gr.

Cooking:

1. For this recipe, choose ripe and large fruits, so that their diameter is the same as that of small pineapples. Wash, peel, cut into rings, removing the core with any notch of a suitable diameter.
2. Do not cook from juice and sugar thick syrup. Don't forget to skim off the foam!
3. Blanch the prepared rings for 5 minutes in the prepared syrup, place in sterile, hot and dry jars. May not be sterilized.

secrets experienced housewife! To make the “pineapples” look bright and appetizing in the tank, add a pinch of saffron and orange zest to the syrup. Boil the syrup until saturated yellow color, and then strain and continue to blanch the fruit.

Grind the cut-out middles of pineapples into gruel, place them in small bags and freeze - in winter, use the puree as a rejuvenating and tightening face mask, defrosting the bags one at a time, as needed, and applying the mass on your face for 20 minutes.

As mentioned above, zucchini have a neutral taste and contain pectin, which means that in combination with oranges and other juicy fruits they acquire a similar taste and smell. In addition, pectin will save the hostess from the tedious and lengthy process of cooking jam, and the syrup will turn out so thick that such jam is useful even for filling in pies in winter.

Ingredients:

• For sugar syrup:
• water and sugar, equal parts, 500 gr.;
• citric acid 4 gr.
• Oranges 1.5 kg
• Zucchini 1 kg

Cooking:

1. Boil a thick syrup from water and sugar: a drop should solidify on a saucer. To prevent the syrup from becoming sugary, add citric acid.
2. IN hot syrup put orange peel, peeled orange slices and peeled zucchini, cut into half rings. The shape of the cut fruit can be changed at will.
3. Boil oranges and zucchini in syrup for 20 minutes, over low heat. Pack hot in jars.

If you wish to receive more thick jam, similar to marmalade, the cooking process can be repeated 3 times, allowing the jam to cool completely. But in this case, the zest must also be added at the end of cooking in order to preserve the aroma - the essential ones evaporate when heated.

Those who love mushrooms, but know that this food is heavy and unhealthy, fit recipe caviar from zucchini mushroom flavor. There are actually mushrooms in this recipe, but only to create an illusion mushroom dish, and the main ingredient is diet vegetable from the pumpkin family.

Ingredients:

• Zucchini 1.8 kg
• Onion 600 gr.
• Vegetable oil, deodorized 300 ml
• Mushroom seasoning 20 gr.
• Dried porcini mushrooms (powder) 50 gr.
• Black ground pepper 10 gr.
• Table vinegar 75 ml
• Salt to taste

Cooking:

1. Wash vegetables, peel and cut into small cubes.
2. Fry in a skillet until golden color in vegetable oil. Add pepper, seasoning, chopped porcini mushrooms. Salt if necessary. At the end of the stew, add vinegar and mix.
3. Warm up sterile jars. Pack up hot caviar into jars and seal immediately. The pasteurization time for cans with a capacity of 0.5 liters is 30 minutes.

Cooking Tips!

• If desired, chopped dill and carrots can be added to the dish.
• For this dish, choose zucchini with dense pulp, not overripe.
• If you have free time and great patience, you can surprise guests or loved ones with an unusual cut of zucchini for caviar with the taste of mushrooms. Mushrooms are often cut into slices - cut the zucchini into slices lengthwise, and then squeeze curly pieces out of the pulp using the “fungus” cookie cutter. Watching the surprise of guests tasting such a treat is very interesting!

Next recipe squash billet- acute analogy caucasian snack from eggplant. These vegetables bear no botanical resemblance, but the spicy dressing makes their differences completely invisible.

Ingredients:

• Zucchini 3 kg
• Red hot peppers 2 pcs.
• Garlic 150 gr.
• Vinegar 9% 180 ml
• Salt 30 gr.
• Parsley and cilantro 100 gr.
• frying oil

Cooking:

1. Cut prepared zucchini into slices. Fry until golden brown.
2. Grind the garlic, pepper into gruel, chop the greens. Combine the ingredients, add vinegar, salt. Stir.
3. Place the fried zucchini in jars, smearing each layer with spicy dressing.
4. Put the jars filled "up to the shoulders" in boiling water. Pasteurization time for cans with a capacity of 0.5 liters - 20 minutes.

The second option for a spicy snack can be a set of vegetables: baked tomatoes, carrots and zucchini. Vegetables can also be grilled instead of sautéed.

Let's be honest, Asian cuisine is an amateur. Not every gourmet will agree to test his digestive system because of the peculiar spicy dressings. But you don't have to do this! enough to adjust the amount hot spices to taste, while maintaining style Korean cuisine, which has found many fans in the CIS, thanks to its uncomplicated technology, extravagant dressing and a cheap, affordable set of vegetables.

For spicy and fresh lettuce from zucchini, in Korean, you will need a special grater-shredder and improvisation - each hostess will determine the number of components and spices independently, based on taste preferences families.

Ingredients:

1. Carrot
2. salad pepper
3. Onion
4. Zucchini
5. Garlic

For spicy dressing:

1. Chili (or cayenne) powder
2. Sugar
3. roasted sesame
4. mustard seeds
5. Soy sauce
6. Vinegar
7. Vegetable oil

Special Cooking Tips! Volume table vinegar(9%) must be at least 3% of total weight blanks. Otherwise, the salad will have to be sterilized, and heat treatment vegetable salads contradicts the basic principle of their preparation. Balance the taste of the dressing so that salt, sugar, pepper and acid taste the same - this is the main principle Asian cuisine. Do not forget to pay attention to the beauty of the cut.

Cooking:

1. Chop all prepared vegetables into thin and long straws.
2. Combine them in a bowl that is resistant to oxidation. Add minced garlic.
3. Boil water, throw in salt and sugar, mustard, sesame seeds. Cool to room temperature and then add the rest of the dressing ingredients.
4. Hot pepper carefully, in parts, add to the dressing last.
5. Pour marinade over vegetables and pack ready salad to banks. It is preferable to store the workpiece in the basement or on the top shelf of the refrigerator.

If you don’t have time at all to preserve zucchini, then simply cut them into cubes, circles, plates, straws - for all the dishes that you often cook, and freeze. Come in handy!

Zucchini "Rings of Chile" for the winter video

Oh, what a miracle these zucchini are! Delicious and healthy. And how many dishes can be prepared from them - and vegetable stew, and pancakes, and fry in batter, and stuff - choose to taste. But, unfortunately, the youth of zucchini is short, they are not stored for long, and therefore the hostesses got the hang of cooking zucchini for the winter. Zucchini is pickled, salted, sour, salads, snacks, caviar are prepared from them, even jam and candied fruits are cooked. Truly versatile vegetable! Here are some interesting recipes for you.

Pickled zucchini

Ingredients:
1 kg young zucchini
1 liter of water
100 ml apple cider vinegar
100 g sugar
1.5 tbsp salt,
3 black peppercorns,
2 cloves
coriander seeds, dill.

Cooking:
Wash the zucchini, cut in half lengthwise. Wash dill, dry. Prepare the marinade: add sugar, salt and vinegar to the water, bring to a boil, remove from heat. Put zucchini in sterilized jars along with dill sprigs, add spices and pour boiling marinade (leave the remaining marinade). Cover jars and leave for 1 day. Then add the remaining marinade, close the jars and store in a cool place.

Zucchini marinated in country style

Ingrediye nts:
1 kg zucchini,
30 g dill greens,
10 garlic cloves,
1 pod of hot pepper,
3-5 peas of allspice,
75-90 g of salt,
70-75 g 9% vinegar,
1 liter of water.

Cooking:
Wash young zucchini up to 15 cm long, cut off the stalk, cut into slices 1.5 cm thick. Cut the dill, cut the pepper and garlic lengthwise into several parts. Put the prepared spices and greens on the bottom of the jars, fill them tightly with zucchini. Dissolve salt in boiling water, add vinegar and pour into jars. Sterilize jars in boiling water: half-liter - 12 minutes, liter - 15 minutes. Roll up.

The following recipes will be of interest to spicy lovers.

Spicy marinated zucchini

For 1 liter of water: 450-600 ml of 9% vinegar, 15 g of leaves blackcurrant, 1-2 bay leaves, 5-7 pcs. cloves and black pepper.

Cooking:
Peel young zucchini with unripe seeds and dense pulp, remove the core, cut into 2-3 cm cubes. Blanch zucchini in boiling water for 5-7 minutes and immediately cool in cold water. Prepare the marinade - dissolve sugar and salt in boiling water, add spices, vinegar, remove from heat. Fill jars and pour over hot marinade. Pasteurize half-liter jars - 15 minutes, liter and two-liter - 20 minutes. Roll up.

Spicy zucchini appetizer

Ingredients:
4 kg zucchini,
1 stack tomato paste,
1 stack vegetable oil,
1 stack chopped garlic,
2 tbsp salt,
3 tbsp vinegar.

Cooking:
Peel the zucchini, cut into cubes, mix with butter and tomato paste and simmer for 40 minutes. 5 minutes before the end, add vinegar and garlic. Roll up.

Spicy zucchini appetizer

Ingredients:
3 kg zucchini,
4 sweet peppers
2-4 bitter peppers,
3 garlic cloves,
400 g tomato paste,
200 g vegetable oil,
4 bulbs
600 g carrots
200 g sugar
200 g 5% vinegar,
1 tbsp salt.

Cooking:
Cut the zucchini into strips, chop the garlic, sweet and bitter peppers. Dilute the tomato paste with water to a liter, pour over the zucchini. Separately in a frying pan, fry onions and carrots, mix with zucchini, add sugar, salt and simmer for 15-20 minutes until soft. Then add vinegar, boil for 5 minutes and arrange in jars. Roll up, wrap with a blanket and let cool.

Ingredients:
3 kg zucchini,
1 stack vegetable oil,
10 tbsp tomato paste,
3.5 tbsp salt,
3 tsp ground black pepper,
4.5 tbsp 9% vinegar,
2 heads of garlic
1-2 hot peppers
bunch of dill or parsley.

Cooking:
Pass the peeled zucchini through a meat grinder, leave for a couple of hours. Transfer to enamel pan, add oil, tomato paste, salt, pepper, simmer for 1.5 hours. Dilute vinegar in a glass of water, add to zucchini, garlic and herbs, simmer for another 10 minutes. Arrange in banks, roll up.

Zucchini in Lithuanian

Ingredients:
3 kg zucchini,
1 stack salt,
1 stack vegetable oil,
1.5 cups of sugar
1 stack 9% vinegar,
½ stack grated garlic.

Cooking:
Peel the zucchini, cut into cubes, sprinkle with salt and leave for 2 hours. Prepare marinade: boil vegetable oil with sugar and garlic, add vinegar, boil. Squeeze juice from zucchini, arrange in jars, pour boiling marinade. Sterilize: liter - 10 minutes, three-liter - 20 minutes. Roll up, wrap up.

There are many zucchini salads, but perhaps the most famous is "Teschin language".

Ingredients:
2 kg peeled zucchini,
1 kg of tomatoes,
4 things. sweet pepper,
2 heads of garlic
1 hot pepper
1 stack unrefined vegetable oil
1 stack Sahara,
2 tbsp salt,
2 tsp vinegar.

Cooking:
Zucchini cut into thin long strips - "tongues". Scroll all other products through a meat grinder, add oil, sugar, salt and vinegar. Put on fire, bring to a boil, put zucchini in this mass, cook for 40 minutes, put hot in sterilized jars (half a liter) and roll up. Wrap, chill.

Zucchini in Ukrainian

Ingredients:
1 kg peeled zucchini
100 ml vegetable oil,
20 g garlic
10 g of dill and parsley,
60 ml table vinegar.

Cooking:
Peel young zucchini, cut into slices, fry in vegetable oil until golden brown. Grind the garlic in a mortar, put it on the bottom of the jars, add salt, pour oil, vinegar, put the zucchini tightly. Sterilize half-liter jars for 25 minutes, liter jars for 45 minutes. Roll up.

Zucchini salad

Ingredients:
5 kg zucchini,
0.5 l of oil,
300 ml 9% vinegar,
200 g sugar
200 g garlic
1 hot pepper
3 tbsp salt.

Cooking:
Clean the zucchini, cut into thin slices. Put dill, parsley, zucchini, salt, vinegar, oil on the bottom of the pan and cook over low heat for 20 minutes from the moment of boiling. Then add garlic, a pod of hot pepper, boil for 3 minutes, arrange in jars and roll up.

Zucchini Lecho

Ingredients for one three-liter jar:
1.5 kg zucchini,
6 pcs. sweet pepper,
6 bulbs
1 kg red tomatoes
2/3 stack. vegetable oil,
2/3 stack. Sahara,
2 tbsp salt,
½ stack 9% vinegar.

Cooking:
Cut the zucchini and pepper into strips, onion into half rings, pass the tomatoes through a meat grinder. Prepare the marinade: mix oil, sugar, salt and vinegar, boil. Put in a boiling marinade in turn: zucchini - boil for 15 minutes, onion - cook for 5 minutes, pepper - cook for 5 minutes, tomatoes - cook for 5-10 minutes. Arrange the finished salad in sterilized jars, roll up.

Squash Cavier

Ingredients:
2 large zucchini,
2 carrots
1 kg of tomatoes,
10 garlic cloves,
1 tbsp vegetable oil,
salt, pepper to taste.

Cooking:
Peel all vegetables, pass through a meat grinder, put in a basin or a wide saucepan and simmer until the liquid boils away. Then add vegetable oil, salt, sugar and crushed garlic, mix and simmer for another 10 minutes. Arrange in sterilized jars, roll up.

Zucchini caviar with celery

Ingredients:
1 kg zucchini,
1 celery with cuttings and leaves
100 g tomato paste,
salt to taste.

Cooking:
Peel the zucchini, pass through a meat grinder, put in a mold and bring to readiness in the oven. Cut the celery into small strips, fry in vegetable oil along with the cuttings and leaves. 10 minutes before the caviar is ready, add celery, browned tomato paste, salt to it and put it in the oven. Pack the finished mass in jars, sterilize for 30 minutes. Roll up.

Jam and candied fruits from zucchini are very interesting way save zucchini for the winter. The jam has a pleasant delicate taste, and candied fruits can become great alternative sweets.

Zucchini jam with lemon

For 1 kg of zucchini - 1 kg of sugar, ½ stack. water, 1 lemon. Prepare a syrup from sugar and water, load zucchini into it, cut into small cubes. Cook from the moment of boiling for 30 minutes, add the lemon passed through a meat grinder (remove the bones, they are bitter), cook for another 15 minutes. Store as regular jam.

Zucchini jam with oranges

For 1 kg of zucchini - 800-900 g of sugar, 1 orange.
Remove the core from medium-ripe zucchini, do not peel the skin. Cut the oranges, remove the pits, do not remove the peel. Skip everything through a meat grinder. Pour in sugar and cook like regular jam, skimming off the foam. You can boil, leave overnight, boil again the next day to the desired density and roll up.

Candied zucchini

Ingredients:
1 kg zucchini,
200 g sugar
1 lemon or orange
4 tbsp liquid honey.

Cooking:
Peel the zucchini, cut into cubes, cover with sugar, leave overnight. Drain the juice in the morning. Scald the lemon, remove the seeds and grind in a blender along with the peel. Mix lemon with zucchini juice, add honey, heat to a boil and cook for 2-3 minutes over medium heat. Strain, pour over the zucchini, mix and cook until the syrup thickens, stirring occasionally. Arrange on a baking sheet and dry in the oven over low heat with the door ajar. Leave ready-made candied fruits on a baking sheet for a day, scattering them so that they do not touch each other. Candied fruits should be stored in a dry place.

Salted zucchini

Ingredients:
10 kg of zucchini (no more than 15 cm long, 4-5 cm in girth),
300 g dill,
50 g horseradish root,
2 pods of hot pepper,
2-3 garlic cloves,
Pouring: for 1 liter of water - 70-80 g of salt, dill and tarragon, blackcurrant and cherry leaves.

Cooking:
Wash zucchini with dense pulp, soak for 2-3 hours in cold water. Prepare a container (barrel or enameled tank). Put half of all the seasonings on the bottom of the container, lay the zucchini tightly, cover with the remaining seasonings on top. Pour in excess brine, put a wooden circle and oppression. Cover the bowl with a clean cloth and let stand at room temperature until fermentation begins. Then transfer to a cellar or basement with a temperature of 0-1ºС. After 10-15 days, add brine and close the lid tightly.

Pickled zucchini

Ingredients:
2 kg zucchini,
3-4 heads of garlic,
80 g salt
10 g sugar
4-5 pcs. bay leaf,
10 black peppercorns,
10 peas of allspice,
1 tsp coriander seeds,
1 liter of water.

Cooking:
Peel the zucchini from the skin and core, cut into circles 2-3 cm thick. If the zucchini is very large, then each circle should be cut into 2-4 parts. Prepare a brine from water, salt and sugar, bring to a boil, boil for 3 minutes, add spices (except garlic) and cook for another 5 minutes. Cool. Place prepared zucchini in sterilized jars, sprinkling each layer with garlic. Pour warm brine, cover with lids and let it brew at room temperature for 2-3 days. Then sterilize the jars (half-liter - 10 minutes, liter - 20 minutes), close plastic lids. Store in refrigerator or cellar.

As you can see, zucchini for the winter can be prepared in many interesting and tasty ways!

Larisa Shuftaykina

The simplest and convenient way preparations of vegetables. Zucchini is preserved almost in its original form.

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

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

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

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

Remove blanks from the freezer.

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

povarenok.ru

Ingredients

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

The ingredients are for one ½ liter jar.

Cooking

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

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

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

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

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

Using pickled zucchini

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

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

Zucchini strips can be used to make rolls with all kinds of fillings. The strips can be left in their original form or fried in batter.

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

povarenok.ru

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

Ingredients

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

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

Cooking

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

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

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

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

Ingredients

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

Cooking

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

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

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

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

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

tortomarafon.ru

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

Ingredients

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

The ingredients are designed for 5 cans of ½ l.

Cooking

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

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

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

good-menu.ru

Those who love spicy dishes will definitely like this appetizer.

Ingredients

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

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

Cooking

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

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

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

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

Ingredients

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

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

Cooking

Cut the zucchini into slices. Young vegetables can not be peeled. IN clean jars add the cloves and peppers and tamp down the zucchini.

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

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

Thanks to this preparation, in winter you have on your table without extra hassle fragrant fried vegetables will appear.

Ingredients

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

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

Cooking

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

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

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

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

Every summer summer residents collect a large amount fresh vegetables, fruits, vitamins of which you want to save until winter. We preserve zucchini to keep all the nutrients along with a wonderful taste. Your attention is presented to the recipes for the preservation of zucchini with detailed description process.

Canning zucchini without sterilization

It is known that canning zucchini for the winter is a simple process of preserving the taste of vegetables for a long time, without sacrificing quality, useful substances. Canned zucchini for the winter will be tasty addition to home winter menu, diversify food during fasting, become a crispy side dish for any meat. You need to take:

• zucchini - one and a half kg;
• salt - 3-4 tbsp. l.;
• parsley - to taste;
• garlic - a few cloves;
• vinegar - 7 tbsp. l.;
• sugar - 4 tbsp. l.;
• pepper plus lavrushka.

Let's start cooking canned food delicious zucchini for the winter:

1. Prepare vegetables. To do this, they must be thoroughly washed, cut. For convenience, you should get circles 1 cm wide each.
2. Pour the vegetables with water, leave them for several hours - ideally overnight.
3. Put parsley, pepper on the bottom of the jar, Bay leaf, garlic.
4. Lay out sliced ​​slices in layers. They should be placed as tightly as possible.
5. Pour boiled water. Wait half an hour.
6. Pour the water from the jar into the pot. Then add salt and sugar. After boiling water, pour vinegar.
7. After preparing the brine, pour it back to the zucchini.
8. Roll up the lid. Then turn the jar over and leave to cool.

Preserved zucchini in Korean

spicy snack from canned zucchini for the winter it will be an alternative for many purchased salads: firstly, it is much tastier, and secondly, it is cheaper. To prepare, you need to stock up following products:

• zucchini - 3 kg;
• garlic - 4 heads;
• onion - half a kilo;
• vinegar - 5 tbsp. l.;
• carrot - half a kilo;
• bell pepper- 6 pcs.;
• sunflower oil - 1 tbsp. l.;
• salt and sugar - about 200 gr;
• herbs and spices - to taste.

1. Wash, peel and grate carrots.
2. Wash the zucchini, then grate.
3. Pepper, cut onion. Should be a thin straw.
4. Press the garlic.
5. Chop greens.
6. Make a marinade: mix oil, vinegar, salt, spices and sugar.
7. Mix all vegetables, pour marinade.
8. Leave to infuse in the refrigerator for four to five hours.
9. Transfer to jars, then roll up.

Zucchini fried for the winter

Preserving zucchini for the winter is not the only boring recipe that cannot surprise anyone. There are a lot of ways to make blanks, you can add something from yourself to each recipe, and then the final dish will get unique taste. Don't be afraid to experiment. From one such experiment, a recipe for fried oblong pumpkins was born. For him you need:

• zucchini - 1 kg;
• garlic - one head;
• salt;
• oil - 200 ml;
• parsley and dill - 7-8 branches each;
• vinegar - 3 tbsp. l.

Cooking process:

1. Wash and cut vegetables. An interesting fact: if you want your dish to look more interesting, you can take zucchini, the skin of which differs in color.
2. Salt the rounds, mix, let them brew for fifteen minutes.
3. Heat up a frying pan, pour oil into it. Fry the plant until golden brown on both sides. Zucchini loves to soak up liquids, so you need to make sure that the oils on the dishes are just right. Add more vegetable oil if necessary.
4. Chop greens and garlic.
5. It is necessary to boil the oil and cool it.
6. Banks must be sterilized. To do this, you can rinse them thoroughly using soda, and then harden them in the oven.
7. Put the greens on the bottom of the jars and pour over the chilled oil.
8. Spread layers of zucchini, alternating them with garlic.
9. When everything is filled, you need to pour vinegar and start sterilizing.
10. To do this, you need to put a jar with a future dish in a saucepan, pour two-thirds of the water and put on fire. As it starts to boil, reduce the power to a minimum and cook for half an hour.
11. Roll up the jars and let the zucchini cool.

Adjika from zucchini for the winter

Famous squash canned adjika – great dish for all lovers hot snacks. Need to take the following ingredients:

• zucchini - 3 kg;
• tomatoes - 2 kg;
• Bell pepper- half a kilo;
• carrot - half a kilo;
• garlic - 6 heads;
• ground pepper, sugar, salt and vegetable oil.

Step-by-step instruction:

1. Chop the tomatoes. To do this, you can use a meat grinder.
2. First peel the zucchini, send it on the road after the tomatoes.
3. Peppers and carrots will follow them.
4. Chop garlic and add.
5. Add the spices and mix all the vegetables together thoroughly.
6. Put on not the most big fire. About 40-50 minutes to cook the dish.
7. Transfer to banks. Then turn them upside down and, wrapped in a blanket, leave to cool.

Mushroom flavored zucchini canning recipe

Many people prefer to treat themselves to pickled mushrooms, but if there is no forest nearby where you can pick up a basket of mushrooms, then it will not be difficult to do canned zucchini for the winter, like mushrooms. For cooking, you need to take:

• zucchini - one and a half kilos;
• dill - 1-2 bunches;
• salt - 1 tbsp. l.;
• sugar - 2 tbsp. l.;
• garlic - 6-7 cloves;
• pepper;
• oil;
• vinegar.

Cooking:

1. Peel vegetables from the skin. Cut into large cubes.
2. Then chop the dill.
3. Garlic - through a special crush or cut as finely as possible.
4. Mix vegetables with herbs, spices and oil. Leave for three to four hours.
5. Divide zucchini into jars. Pour into container warm water, put there banks.
6. After boiling, cook for another 5 minutes. It is important that water does not get inside the cans.
7. Roll up the banks, turning over, leave for a day. It is best to wrap it in a thick cloth or blanket. Then you can clean them in the basement or pantry.

Video: canned zucchini recipes

A good alternative to pickled cucumbers are canned zucchini. How to do salting and spinning cans, where it is better to use tomato sauce and how to cook stew for preservation, they will tell experienced housewives? Closing jars is easy, but cooking has its own secrets, and the presenters will tell about them in the videos below.

Recipe for pickled zucchini for the winter

Zucchini appetizer

Zucchini in tomato for the winter

Zucchini salad