Lazerson recipes for zucchini preparations for the winter. Zucchini fried canned for the winter

Hello again. Today we will talk about preparations for the winter. After all, this is the most pressing issue right now.

First of all, hostesses usually pickle,; salt and; close different salads, and also look for new recipes for preservation.

Therefore, in this post I will try to surprise you. And we will talk about the storage of zucchini. You probably say, what is there to surprise ?! So it is clear what will be discussed - about. Caviar is caviar, but in addition to it, there are also very tasty winter snacks, both spicy and sweet, in general, for every taste.

And since zucchini is universal and unique in its own way, you can cook a large number of salads, various dishes from them, and you can even cook jam or compote. We will focus on the manufacture of salads and various snacks, something that goes right away and helps out on a large festive table.

The most popular recipe for harvesting this type of vegetable is their usual pickling. The fruits are very tasty and crispy, and they are often compared with cucumbers. Therefore, such an appetizer is perfect for any side dish, meat dish or a glass of cold vodka).

Ingredients:

• Zucchini - 2-3 kg;
• Dill umbrellas - 2-3 pcs.;
• Garlic - 3-4 heads;
• Hot pepper - 1 pc.;
• Salt - 1 teaspoon (per 1 liter jar);
• Sugar - 1 teaspoon (per 1 liter jar);
• Vinegar - 60 gr. (per 1 liter jar).

Cooking method:

1. Rinse the zucchini well in cold water and cut off the stems.

For this recipe, you need to take young fruits.

2. Now cut them lengthwise into 4 pieces. If you want, you can also cut into circles.

3. Prepare the jars: rinse them and scald them with boiling water. Place dill umbrellas on the bottom of the glass. Peel the garlic and cut into slices. Pepper should also be cut into small pieces. In each jar, put a couple of slices of garlic and one piece of hot pepper.

5. Pour salt and sugar on top, pour in vinegar.

6. Fill the blanks with hot boiled water and cover them with metal lids. Set to sterilize until the zucchini changes color from green to yellow streaked with green.

7. Roll up the jars and turn them upside down. Cool and store in a cellar or pantry.

Zucchini for the winter without sterilization according to the recipe "lick your fingers"

Here is another conservation option. The cooking method is very simple, the products are all budget, and the vegetables taste spicier than in the previous recipe. Since here we add more spices and herbs.

Ingredients:

• Zucchini - 2 kg;
• Greens - 2 bunches;
• Garlic - 2 heads;
• Water - 1.7 l;
• Sugar - 4 tbsp. spoons;
• Salt - 4 tbsp. spoons;
• Black ground pepper - 1 teaspoon;
• Red ground pepper - 1 teaspoon;
• Bay leaf - 6 pcs.;
• Vinegar - 100 ml;
• Carnation - 10 buds;
• Coriander - 1 teaspoon;
• Vegetable oil - 250 ml.

Cooking method:

1. Rinse the vegetables well, cut off the stem. If the zucchini is old, then remove the peel and seeds, if young, then you can not do this. Cut the pulp into circles.

2. Rinse and dry the greens, and peel the garlic and divide into cloves. At the bottom of the sterilized jars, lay the greens, garlic, and then distribute the circles.

3. Now prepare the marinade. Pour clean water into a saucepan, heat it. Add sugar, salt, spices and spices. Bring the mixture to a boil. And when bubbles appear on the surface, pour in the vegetable oil and boil the marinade again. At the very end, add vinegar and stir the liquid, turn off the heat.

4. Fill our filled jars with hot marinade and roll up. Turn the glass upside down and cover with a blanket. Cool the snack completely and store in a cool place.

The best recipe for cooking zucchini like mushrooms

Many zucchini are compared to mushrooms in taste, and to be more precise, with milk mushrooms. I wondered if that was really the case. Therefore, I “walked” around the Internet and found a technology for preparing fruits in such a way that they look like mushrooms. I have already rolled up a couple of jars, now I am waiting for the winter to check the taste.

Ingredients:

• Zucchini - 3 kg;
• Vinegar 9% - 1/4 st.;
• Water - 250 ml;
• Salt - 1 tbsp. spoon;
• Vegetable oil - 100 ml;
• Garlic - 8 cloves;
• Bay leaf - 1 pc. to the bank;
• Cloves, peppercorns - to taste.

Cooking method:

1. Rinse and dry the zucchini. Remove the peel from the fruits and cut them into pieces.

2. Take a faceted glass and pour vinegar into it, fill it with water and add salt. Leave this solution for 6 hours, periodically stirring the liquid (it is better to make the brine in advance).

3. Fry vegetables in vegetable oil until golden brown.

5. Prepare a jar, rinse it well and sterilize. Lay the bay leaf, cloves and peppercorns on the bottom. And lay the fried zucchini with herbs on top, pressing them tightly against each other.

Fill the jar with infused brine and set to sterilize for 15 minutes. Then roll up the workpiece and turn it down onto the lid. Wrap with a blanket and leave to cool completely. Store in a dark and cool place.

We prepare delicious zucchini for the winter with rice

Here is another very interesting preparation, the people call it "tourist's breakfast". The dish turns out to be hearty and healthy. Preparing, by the way, is not difficult, and it takes very little time. So those who love rice, feel free to take the recipe into service.

Ingredients:

• Tomatoes - 1 kg;
• Zucchini - 1-2 pcs.;
• Onion - ½ kg;
• Carrots - 1 kg;
• Salt - 3 tbsp. spoons;
• Vegetable oil - 350 ml;
• Sugar - 4 tbsp. spoons;
• Dry rice - 300 gr.;
• Vinegar - 250 ml;
• Allspice - 10 pcs.;
• Black peppercorns - 10 pcs.;
• Bay leaf - 5 pcs.;
• Carnation - 10 flowers.

Cooking method:

1. Peel the onion from the husk and cut into half rings.

2. Peel and rinse the carrots. Grate on a coarse grater.

3. Peel the zucchini and cut into cubes.

4. Wash the pepper, cut off the stem and remove the seeds. Cut the vegetable into thin strips.

5. Wash the tomatoes well and cut into quarters.

6. Now combine all the ingredients, except for vinegar and rice, in one container and put on medium heat. Stew the mass for an hour, stirring occasionally.

7. When an hour has passed, rinse the rice under water and add it to the vegetable mass. Simmer the mixture for another 30 minutes. And 5 minutes before the end of cooking, pour in the vinegar and mix everything thoroughly.

8. Distribute the salad into jars and sterilize the blanks. Roll up with tin lids and chill. Put away in the pantry for storage.

Recipe for zucchini with mayonnaise

Now let's preserve the zucchini with mayonnaise. A salad prepared in this way is not like any other recipes for winter preparations. Indeed, thanks to mayonnaise, the taste of the appetizer is very gentle and pleasant.

You will need: mayonnaise, zucchini, carrots, vegetable oil, vinegar, sugar, salt, black pepper.

Cooking zucchini for the winter without vinegar

If you want to get a pickled version of zucchini, then this is also possible. Just use the photo recipe below. True, such preparations are not stored for a very long time, so eat them first. They are perfect for mashed potatoes, buckwheat, and even fish.

Ingredients:

• Zucchini - 500 gr.;
• Salt - 25 gr.;
• Water;
• Leaves of cherries, currants, horseradish, dill - to taste;
• Garlic - 1-2 cloves.

Cooking method:

1. Take young but firm zucchini. Wash them and dry them. Cut into large and thick circles.

2. Rinse and sterilize the jar. Put the desired spice leaves on the bottom.

3. Then fill the container with cut circles.

4. Now add the peeled garlic cloves and sprinkle with salt.

5. Pour water into a saucepan and bring to a boil. Pour the contents of the jar with boiling water and cover with a lid. Leave the workpiece for 60-72 hours.

6. After 72 hours, close the jar with a lid and store in the refrigerator.

Korean zucchini - a delicious recipe

Whoever is a regular reader of my articles will surely understand why I did not pass by the following cooking technology. After all, everything sharp is mine). I advise everyone to cook such a Korean dish, well, it turns out very tasty and spicy!

Ingredients:

• Zucchini - 1.5 kg;
• Carrots - 600 gr.;
• Onion - 250 gr.;
• Sugar - 125 gr.;
• Salt - 1 tbsp. spoon;
• Coriander - 1.5 tbsp. spoons;
• Chili pepper - 1 teaspoon;
• Red ground hot pepper - a pinch;
• Dried garlic - 1 teaspoon;
• Vegetable oil - 125 ml;
• Vinegar 9% - 7 tbsp. spoons.

Cooking method:

1. Wash and dry the zucchini. Peel off the skin and remove the seeds.

If you have young zucchini, then you do not need to remove the seeds and peel.

2. Now grate the vegetable for Korean carrots.

3. Peel and wash the carrots. Grate also on a special grater.

4. Peel the onion and cut into half rings. Combine all grated vegetables with onion, add sugar and salt, coriander, chili pepper, red ground pepper and dried garlic.

5. Now fill everything with vegetable oil and add vinegar. Mix everything thoroughly.

6. Cover the cured mixture with a lid and refrigerate overnight.

7. In the morning, put the salad in sterilized jars.

8. Cover the containers with lids and put them to be sterilized in a water bath for 30 minutes.

9. After harvesting, tighten the lids and wrap with a blanket. Once the jars have cooled, put them away for winter storage.

How to cook zucchini caviar

Naturally, I cannot pass by the most popular zucchini dish - caviar. Let me remind you that we have already considered different ways of preparing caviar here. I won’t repeat myself too much, but I’ll just share the video plot with you.

Marinated zucchini with tomatoes

For a change, zucchini can also be preserved with other vegetables, such as tomatoes. Such preservation looks very bright, and it turns out delicious. Save the recipe, I recommend to everyone.

Ingredients:

For 1 liter jar:

• Tomatoes - 5-6 pcs.;
• Zucchini - 350 gr.;
• Horseradish leaf - 1 pc.;
• Dill umbrellas - 2 pcs.;
• Garlic - 3-4 cloves;
• Hot pepper - a small piece;
• Black peppercorns - 3 pcs.;
• Black pepper allspice peas - 3 pcs.;
• Water - 400 ml;
• Sugar - 1 tbsp. spoon;
• Salt - 1 tbsp. spoon;
• Vinegar 9% - 3 tbsp. spoons.

Cooking method:

1. Wash tomatoes and zucchini. Leave the tomatoes whole, but cut the zucchini into circles 4-5 cm thick or into slices.

Tomatoes choose plum-shaped, small, ripe and elastic.

2. Wash the horseradish leaf and tear it into pieces. Clean the garlic from the husk.

3. Be sure to sterilize the containers first. Then put all the spices and spices on the bottom. Leave a couple of horseradish leaves and 1 dill umbrella.

4. Now evenly distribute the tomatoes and zucchini. At the end, put more horseradish leaves and a dill umbrella.

6. Cover the blanks with lids and send for sterilization, for 10 minutes. After that, roll up the jars and turn them upside down. Let them cool completely before transferring them to storage.

How to cook salted zucchini for the winter

Another recipe for pickling vegetables, while they taste like cucumbers. Such preservation is very tasty and rarely “survives” until winter. Usually everyone eats it first.

Ingredients:

• Zucchini - 1.5 kg;
• Garlic - 20 gr.;
• Horseradish - 1 leaf;
• Bay leaf - 2 pcs.;
• Dill greens - to taste;
• Water - 1 l;
• Salt - 50 gr.;
• Sugar - 50 gr.;
• Vinegar 9% - 100 ml.

Cooking method:

1. First of all, sterilize the jars.

2. Rinse young zucchini well and cut them into slices, circles.

3. Place chopped greens on the bottom of sterilized jars, put a horseradish leaf, peeled garlic and bay leaf.

4. Prepare the marinade. To do this, bring water to a boil, add sugar and salt.

5. Then pour in the vinegar and stir. Turn off the fire.

6. Place chopped slices or mugs in jars.

7. Fill the blanks with hot marinade and set to sterilize.

8. After that, roll up the blanks with lids.

9. Turn down on the covers and cover with a blanket. Cool and store in a cool place.

Delicious fried zucchini recipe

Well, this is just a super snack, it turns out that you just lick your fingers. Vegetables are fried, served with garlic and poured with spicy tomato pulp. How delicious it is! Already drooling).

Ingredients:

• Zucchini - 1 kg;
• Tomatoes - 350 gr.;
• Bulgarian red pepper - 1 pc. big;
• Greens - to taste;
• A mixture of peppers - to taste;
• Garlic - 3 cloves;
• Onion - 3 pcs.;
• Hot pepper - 2 pcs.;
• Salt - 2 teaspoons;
• Sugar - 1 teaspoon;
• Vinegar 9% - 1 tbsp. spoon;
• Vegetable oil - for frying.

Cooking method:

1. Wash all vegetables thoroughly and dry them. Cut the zucchini into rings.

2. Salt the pieces a little and fry them in a pan with vegetable oil until yellowish.

3. Now peel the onion and finely chop it. Chop the tomatoes too. And cut the bell pepper into cubes, removing the seeds. Sauté the vegetables until the onions are soft in the same skillet as the zucchini. At the end, add the pepper mixture, chopped garlic cloves and small pieces of hot pepper.

4. Use a blender to puree the tomato mixture with onions and peppers and return to the pan. Pour sugar and salt, simmer for 10 minutes. At the end, pour in the vinegar and simmer for another 2 minutes.

5. Sterilize jars and lids. Fill them with fried zucchini and pour the resulting vegetable marinade.

7. Roll up the glass and cool the snack. Store in your usual place.

Zucchini for the winter, cooked in a slow cooker

I also want to offer you to cook and prepare for the future a dish called yurcha. Very similar to vegetable stew, but cooked in a slow cooker. Therefore, everything is not only tasty, but also useful.

Ingredients:

• Zucchini - 2 kg;
• Tomatoes - 600 gr.;
• Sweet pepper - 300 gr.;
• Hot pepper - 1 pod;
• Garlic - 1 head;
• Parsley - 100 gr.;
• Salt - 50 gr.;
• Sugar - 120 gr.;
• Vegetable oil - 200 ml;
• Vinegar 9% - 60 ml;
• Allspice peas - 15 pieces.

Cooking method:

1. Peel the zucchini. If the seeds are large, then remove them too.

2. Then cut them into large cubes.

3. Wash the pepper and remove the stem and core. Cut the pulp into cubes.

4. Grind tomatoes, garlic and parsley in a blender. Then pour this mixture into the multicooker bowl. Add vegetable oil, salt, sugar and spices, pour in vinegar. Mix everything well.

5. Set the Multi-cook mode to 160 degrees and wait until the sauce boils. Then add chopped zucchini and peppers.

6. Mix everything and in the same mode bring the contents to a steady boil.

7. And then switch to the Extinguishing mode by 100 degrees. And simmer for 1 hour.

8. After an hour, spread the salad in sterilized jars and close the lids. Then turn the blanks upside down and leave to cool completely.

Harvesting zucchini for future use with tomato paste

And finally, one more recipe. It also deserves attention, as it is made with seasoning for Korean carrots. The taste is very spicy. Give it a try too, I hope you like it.

Ingredients:

• Zucchini (small) - 3 kg;
• Seasoning for carrots in Korean - 1 pack;
• Sugar - 180 gr.;
• Salt - 1.5 tbsp. spoons;
• Vegetable oil (refined) - 1 tbsp.;
• Vinegar 9% - 100 gr.;
• Tomato paste - 450 gr.;
• Garlic - 100 grams.

Cooking method:

1. Wash the zucchini and cut into thin strips. Peel the garlic and put it through a garlic press.

2. Put chopped zucchini into a deep saucepan, pour Korean seasoning, add sugar and salt, pour in vegetable oil and vinegar. Put in the tomato paste.

3. Mix everything well and leave it alone for 15 minutes.

4. After 15 minutes, put the pan on the fire, bring the mass to a boil, then reduce the heat and cook for 30 minutes, stirring the mixture occasionally. And 10 minutes before the end of the time, add chopped garlic.

5. Mix everything well and boil for the remaining 10 minutes.

6. Place the hot salad in sterilized jars and roll up with sterilized lids. Turn upside down, wrap in a towel and leave overnight. Store in a cool and dark place.

As you can see, there are a lot of different recipes for canning zucchini for the winter. Choose I don't! In any case, such blanks will diversify your winter stock and delight you with their taste. So do not be lazy, but work). All successful rolled jars, bye, bye!

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

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

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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

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

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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

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

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

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

Zucchini caviar at home

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

Ingredients:

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

Cooking method:

1. Peel the onion and chop it finely.

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

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

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

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

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

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

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

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

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

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

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

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

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

How to cook zucchini with tomato paste

Ingredients:

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

Cooking method:

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

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

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

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

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

A simple recipe for zucchini with mayonnaise

Ingredients:

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

Cooking method:

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

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

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

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

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

Fragrant zucchini for the winter like cucumbers

Cooking method:

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

Cooking method:

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

2. Rinse the hot capsicum and cut into circles.

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

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

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

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

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

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

Video of delicious zucchini salad ankle bens

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

Enjoy your meal!

Every summer summer residents collect a large number of fresh vegetables, fruits, vitamins of which they want to save until winter. We preserve zucchini to keep all the nutrients along with a wonderful taste. Your attention is presented with recipes for preserving zucchini with a detailed description of the 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 and useful substances. Canned zucchini for the winter will be a delicious addition to the homemade winter menu, diversify food during fasting, and 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.

We begin to cook canned 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, bay leaf, garlic on the bottom of the jar.
4. Lay out sliced ​​slices in layers. They should be placed as tightly as possible.
5. Pour in 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

A spicy appetizer of canned zucchini for the winter will be an alternative to many store-bought salads: firstly, it is much tastier, and secondly, it is cheaper. For cooking, you need to stock up on the 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 acquire a 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

The famous canned squash adjika is an excellent dish for all lovers of spicy snacks. You need to take the following ingredients:

• zucchini - 3 kg;
• tomatoes - 2 kg;
• sweet 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 biggest 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 make 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 warm water into the container, put the jars there.
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. Experienced housewives will tell you how to do salting and spinning jars, where is it better to use tomato sauce and how to cook stew for conservation? 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

This winter snack is so tasty that if you make it in small quantities, it may not last until winter.

Zucchini Lecho

Ingredients:

• zucchini (1 kg);
• Bulgarian pepper (0.5 kg);
• sugar (2 tablespoons);
• salt (0.5 tbsp);
• vegetable oil (50 ml);
• tomato paste (200 ml);
• vinegar 9% (50 ml);
• bay leaf (3 pcs.);
• water (300 ml);
• black pepper and allspice peas (4-6 pcs.).

1. Wash the zucchini, remove the skin and seeds, cut into small cubes. Wash the peppers, remove seeds and membranes, then chop. Mix zucchini, sweet pepper, sugar, salt, tomato paste, vegetable oil and water in an enamel saucepan.
2. Put the pan on the stove and simmer for half an hour, two minutes before being ready, place chopped garlic, bay leaf, two types of peppercorns in the pan. At the very end, pour in the vinegar, put the lecho into sterile jars, roll up and wrap. When the jars are cool, place them in a cool, dark place.

Zucchini "under the mushrooms"

Zucchini canned

Ingredients:

• zucchini (2 kg);
• dill (35 g);
• parsley (25 g);
• garlic (3-4 cloves);
• a mixture of ground peppers (5 g);
• nutmeg (8 g);
• coarse salt (30 g);
• sugar (75 g);
• unrefined sunflower oil (180 ml);
• citric acid (10 g).

1. Rinse the zucchini, cut into circles, remove the pulp with seeds, cut into small cubes now, put in an enamel pan.
2. Rinse the dill and parsley, chop together with the stems, lay to the zucchini.
3. Finely chop the garlic and add it to the pan, add salt, sugar, a mixture of peppers, nutmeg, citric acid, pour in sunflower oil and mix.
4. Cover with a plate and marinate for 4 hours at room temperature. During this time, the zucchini will release juice, which, together with spices, will give a fragrant marinade.
5. Sterilize jars, put zucchini in them, pour marinade to the top. Lay a cloth napkin on the bottom of the pan, pour warm water, put jars of zucchini in the pan, sterilize for 10 minutes from the moment the marinade boils.
6. Remove jars, roll up and place on lids until cool. After two weeks, the taste of zucchini will become similar to pickled mushrooms.

Snack zucchini

Zucchini

Ingredients:

• zucchini (5 kg);
• carrots (300 g);
• onion (300 g);
• vegetable oil (2 cups);
• vinegar 9% (2 cups);
• sugar (1 cup);
• salt (2 tablespoons);
• garlic (200 g);
• parsley and dill (100 g).

1. Grate zucchini and carrots on a coarse grater, finely chop the onion and herbs, peel the garlic and pass through a press.
2. Mix zucchini and carrots in a large saucepan, add oil, sugar, salt and vinegar to them. Cook for 20 minutes, stirring occasionally. Then add garlic, herbs to the appetizer and cook for another 10 minutes.
3. Wash the jars with soda and sterilize in any known way. Arrange the salad in jars, which are sent to the pan for sterilization. 10 minutes after boiling water, take out the jars and roll up the lids.
4. It turned out to be a very good snack for the winter table.

Zucchini "under the glass"

Zucchini appetizer

Another wonderful and simple appetizer recipe that will remind those gathered at the table about warm summer days in the winter cold. The recipe is similar to the previous one, but the taste of these blanks is different.

Ingredients:

• zucchini (6 kg);
• vinegar 9% (0.5 l);
• vegetable oil (0.5 l);
• sugar (1 cup);
• salt (3 tablespoons);
• ground black pepper (1 tsp);
• garlic (100 g).

1. Wash the zucchini, peel, cut into small cubes, chop the garlic with a knife, put the zucchini and garlic in a saucepan.
2. In a separate bowl, mix all the ingredients of the marinade, pour over the zucchini. Put on fire, bring to a boil and cook over low heat for 20 minutes.
3. Arrange the hot mass in sterilized jars, roll up, and the snack for the winter feast is ready.

Zucchini "Teschin tongue"

From the name of the appetizer it is clear that it is prepared for spicy lovers.

Ingredients:

• zucchini (3 kg);
• tomatoes (3 kg);
• sweet pepper (5 pcs);
• garlic (4 cloves);
• fresh hot pepper (1-2 pieces for an amateur);
• vegetable oil (100 ml);
• vinegar 9% (100 ml);
• sugar (6-8 tsp);
• salt (5-6 tsp).

1. Wash the tomatoes and cut into several pieces, remove the seeds from the peppers, also chop coarsely. Pass the tomatoes and peppers through a meat grinder, pour into a saucepan.
2. Peel the zucchini, cut into slices in the form of tongues.
3. Separate the seeds from hot pepper, chop it and garlic.
4. Bring the tomatoes and sweet peppers to a boil, then put the zucchini in a saucepan, add oil, salt, sugar and cook for half an hour. Then add vinegar, garlic, hot pepper to the mass and cook for another 5 minutes.
5. Wash the jars thoroughly with soda and sterilize, put a hot spicy snack in the jars and roll up with sterilized lids.

Adjika from zucchini for the winter with apples

Adjika from zucchini

Another spicy snack that you can safely take on a picnic in the winter - as a barbecue sauce, it will perfectly replace any store product.

Ingredients:

• zucchini (5 kg);
• sweet red pepper (1 kg);
• hot pepper (15-20 small pods);
• garlic (200 g);
• apples (1 kg);
• carrots (1 kg);
• vegetable oil (500 ml);
• vinegar 9% (200 ml);
• sugar (200 g);
• salt (5 tablespoons).

1. Therefore, all vegetables and fruits must be cooked in size so that it is convenient to pass them through a meat grinder.
2. Cut the carrots and sweet peppers into strips, remove the core from the apples and divide them into slices, cut into slices of zucchini. Peel the garlic and prepare hot peppers.
3. Zucchini, carrots, sweet and hot peppers, garlic, apples pass through a meat grinder. Place the mass in a cooking pot, add salt, sugar, vegetable oil to it. Stir, cover, put on the stove, bring the contents of the pan to a boil, reduce the heat to a minimum and leave to cook for 30 minutes.
4. Then add vinegar, mix and cook for another 5 minutes.
5. When hot, lay out in sterilized jars, roll up with sterilized lids, turn the jars over and wrap until completely cool. You can store adjika at room temperature, but in a place inaccessible to daylight.

Zucchini in Korean

Ingredients:

• zucchini (2 kg);
• carrots (1 kg);
• onion (0.5 kg);
• sugar (1 cup);
• vegetable oil (1 cup);
• vinegar 9% (1 cup);
• salt (2 tablespoons);
• coriander (1 tablespoon);
• black pepper (1 tbsp;)
• cloves (1 s.l.);
• cardamom (1 tbsp).

1. Grate carrots for Korean carrots. Peel the zucchini, remove the soft part with seeds and grate as well. Onion cut into thin half rings. Mix carrots, zucchini and onions in a large bowl.
2. Prepare marinade. To do this, mix salt, sugar, spices and vinegar in a separate bowl. Then add vegetable oil and marinade to a bowl with vegetables, mix thoroughly, cover the bowl with a lid or cling film and place in the refrigerator for at least 2 hours.
3. During this time, sterilize jars and lids in any way possible. When the aroma of Korean-style zucchini spreads throughout the house, put the salad in sterile jars, lay a cotton napkin on the bottom of a wide saucepan, place the jars in it, pour water over their hangers, cover with lids and put on fire.
4. Sterilize half-liter jars from the moment of boiling water for 15-20 minutes, liter jars for 25-30 minutes. At the end of the operation, roll up the jars, put them on the lids, wrap them in a blanket and, after completely cooling, send them for storage in the cellar or pantry.
5. To prepare this salad, you can use the ready-made mixture for Korean carrots and keep in mind that it already contains salt and sugar. But it is better to mix the components yourself, as this allows you to experiment with the composition of the spices.

Spicy zucchini with garlic and carrots

Zucchini spicy

This appetizer is very easy to make and at the same time gives an amazing taste effect. Fragrant, crispy zucchini will surely not leave anyone indifferent.

Ingredients:

• zucchini per 1 kg;
• medium-sized carrots (2-3 pieces);
• garlic (10-12 large cloves);
• salt (1 tablespoon);
• sugar (2 tablespoons with a large slide);
• vegetable oil (0.5 tbsp);
• vinegar 9% (2 tablespoons);
• water (270 ml).

1. Wash the zucchini, peel, remove the core with seeds, cut into large cubes 1.5-2 centimeters in size.
2. Pour water into the pan where the preservation will be cooked, add salt, sugar, vegetable oil and vinegar. Put the pan on the fire, bring the marinade to a boil, then place the zucchini in it. Stir and after boiling again, cover the pan with a lid, reduce heat to a minimum and cook for 10 minutes.
3. During this time, wash and peel the carrots, cut them into strips or rub them on a coarse grater, and pass the garlic through a garlic press.
4. Place garlic and carrots in a saucepan, cook for another 5 minutes, then put the appetizer in sterilized jars.
5. Put jars with snacks in a wide saucepan on a cotton napkin, cover with sterile lids, pour water over the shoulders of the jars, bring the water to a boil, and sterilize for 10 minutes.
6. Remove jars, roll up, turn upside down and wrap until completely cool. An appetizer that can be stored in any dark place is ready.

Zucchini caviar as in the store

Squash Cavier

No decent list of recipes based on zucchini can be imagined without a recipe for zucchini caviar. There are a lot of them, they differ both in the composition of the components and in the manufacturing technology. Here is a recipe that most closely resembles the taste of store-bought squash caviar.

Ingredients:

• zucchini (1 kg);
• carrots (150 g);
• onion (200 g);
• garlic (2 cloves);
• tomato paste (2 tablespoons);
• refined vegetable oil (for frying);
• bay leaf (1 pc.);
• salt (to taste);
• pepper (to taste);
• dried herbs (dill, parsley, basil, oregano to taste).

1. Peel the zucchini, cut into small cubes, fry in hot oil until golden brown. Stir constantly to keep the zucchini from burning.
2. After the zucchini are fried, they must be placed in a cauldron. Then separately fry finely chopped onions, grated carrots and add them to the cauldron.
3. Put tomato paste, garlic, salt, spices there, pour in about 150 gr. boiled water and start to simmer over low heat, not forgetting to stir constantly.
4. Simmer for at least an hour and watch the liquid. If it boils away, then it is necessary to add water, but so that the caviar is not too liquid.
5. Then beat the caviar in a combine, leave a part of it freshly prepared for food, and place the intended amount for preparations for the winter in a cauldron again. Boil over low heat for another 20-25 minutes, arrange in sterile jars, which, together with the contents, must be sterilized for an hour. Then roll up the banks.
6. This technology allows you to store squash caviar without adding vinegar, which significantly improves its taste.

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. Golden snack recipes are published below.

Zucchini, like mushrooms for the winter

No wonder zucchini is called “chameleon vegetables”, because they are able to try on a variety of tastes. To cook spicy ala mushrooms, you need to take: 3.5 kg of vegetables, 1 tbsp of non-aromatic sunflower oil and the same amount of table vinegar, 2 tbsp. coarse salt, 2 garlic heads, a small bunch of parsley and fresh dill, 6 tbsp. Sahara.

1. Zucchini are cut into small squares (not thicker than 2 cm).
2. Finely chopped greens are added to the vegetables.
3. Garlic is passed through a press and, together with sugar, oil, vinegar and salt, goes to zucchini cubes.
4. Together, the products are marinated for at least 3 hours at room temperature.
5. First, a little liquid formed during infusion is poured into sterilized jars, and then the zucchini is loosely packed.
6. Containers already with contents are sterilized in boiling water for 12-14 minutes.

After the procedure in boiling water, the jars are rolled up with a key and left to cool upside down without wrapping (otherwise the vegetables will soften too much).

Golden recipe for mother-in-law's tongue salad

For treats, it is important to take high-quality tomato sauce - without starch and flavorings. One glass is enough. And, besides it, it is used: 1.5 kg of zucchini, 4 cloves, 1.5 tbsp. table 9% vinegar, 7-9 black peppercorns and 6 cloves, 80 g of granulated sugar, 1 pc. bitter pepper, 3 sweet bell peppers, garlic head, 120 ml each of drinking water and vegetable oil, half a large spoonful of salt.

1. Zucchini is peeled, cut into cubes, mixed with chopped garlic cloves and hot peppers. The sweet vegetable is also finely chopped.
2. Cloves, peppercorns, tomato sauce, vegetable oil, drinking water, granulated sugar and salt are sent to the container for the products listed above.
3. The appetizer is brought to a boil over medium heat, and then cooked over low heat for 25 minutes with frequent stirring.
4. 7-8 minutes before readiness, vinegar is poured into the pan.

It remains to roll.

Recipe for zucchini jam

For the winter, you can even cook sweet dishes from zucchini. So, to make jam, you need to take: 800 g of granulated sugar and vegetables, 1 large lemon, 120 ml of drinking water.

1. Syrup is boiled from water and sugar for 5-6 minutes.
2. Zucchini cubes and a lemon scrolled through a meat grinder are placed in the liquid. Together, the ingredients are cooked for 45 minutes over medium heat.

The dish is rolled into sterilized containers hot.

Squash caviar: recipes for harvesting for the winter

Zucchini caviar goes well with toast, croutons or just soft bread. And it is very easy to prepare. Today, several successful recipes are known at once.

With mayonnaise and tomato paste

From the products you will need: 800 g of peeled zucchini, 180 g of white onion, 120 g of mayonnaise and the same amount of tomato paste without additives, 2 tbsp. sugar, bay leaf, 0.5 tsp each pepper and salt, 70 ml of non-aromatic sunflower oil.

1. Zucchini with onions are scrolled through a meat grinder, and then, together with butter, mayonnaise and tomato paste, they are sent to the fire. After boiling the mass, the fire is reduced from maximum to medium, and the components are cooked for another 90 minutes.
2. Then you need to add salt, pepper, parsley, sugar to the pan and cook the ingredients for another hour.

Sterilized jars with such caviar are great all winter.

Cooking as in a store according to GOST

From the products you will need: 0.7 kg of onions and tomatoes, 3.5 kg of young zucchini, 140 g of sugar, 2/3 tbsp. vegetable oil, 80 g of fine salt, 20 ml of table vinegar.

1. The onion is passivated, after which it is stewed with grated tomatoes until the volume of the mass is reduced by about 2 times.
2. Zucchini are cut into pieces, mixed with a few tablespoons of water and steamed in a saucepan under the lid until softened.
3. All vegetables are mixed and pureed with a blender.
4. It remains to salt and sweeten the ingredients, cook the mass for half an hour, pour vinegar into it, knead and roll it into jars.

It is allowed to store blanks on the bottom shelf of the refrigerator.

Zucchini-eggplant caviar

From the products you will need: 2 pcs. young zucchini, eggplant, yellow or red sweet pepper, tomato, onion and garlic cloves, 2 tbsp. salt, 70 ml vegetable oil, ground red pepper to taste.

1. Onion is fried in oil until golden, then small pieces of sweet pepper, tomatoes, eggplant, zucchini are sent to it in turn. Each new layer must be fried before adding the next. They need to be slightly salted.
2. At the end of cooking, chopped garlic is added, and the mixture is tested for salt.

Zucchini caviar can be both rolled up and served immediately.

With tomatoes for the winter

From the products you will need: 3 kg of zucchini, 1.2 kg of carrots and white salad onions, 2 kg of ripe tomatoes, olive oil, coarse salt, granulated sugar, ground pepper.

1. All vegetables are individually fried in olive oil until golden, after which they are passed through a meat grinder together.
2. The resulting mass is salted and peppered, and also sprinkled with sugar to taste.
3. Next, the mixture must be transferred to a saucepan or stewpan, bring to a boil, and then evaporate excess liquid over low heat.
4. The finished product is laid out in jars and pasteurized.

Before sending the rolled blanks for the winter in the cold, they need to be cooled upside down.

Zucchini caviar with vinegar

From the products you will need: 800 g of young zucchini without skin, half a kilogram of overripe tomatoes, white onions and carrots, 1 tbsp. non-aromatic oil, 1-1.5 tbsp. salt, 2.5 tbsp. white sugar, 3-4 garlic cloves, 1 tbsp. table vinegar, a pinch of suneli hops.

1. All vegetables, except for onions, are grated and alternately fried in a small amount of any fat until soft. The onion is cut into small cubes and also passivated.
2. Together, the ingredients are stewed in a pan until soft and the juice evaporates. Then vinegar, salt, sugar, garlic cloves passed through a press and suneli hops are sent to the container.
3. Then the mass is stewed for another 15 minutes.
4. It remains to roll the caviar into sterilized containers.

It is better to choose jars with a volume of no more than 0.5 liters.

Easy no-fried recipe

From the products you will need: 1.7 kg of zucchini, 370 g of white onion, 3-5 garlic cloves, bell pepper, 3 tomatoes, 1 tbsp. l. salt, a quarter cup of sugar and the same amount of unrefined vegetable oil, 2 tbsp. vinegar.

1. All vegetables without skins are mashed with a blender.
2. The mass is brought to a boil, and then boiled for about an hour with minimal heat.
3. 15 minutes before the end of cooking, sugar, salt, vinegar and oil are sent to the pan.

The appetizer is rolled into small jars using a special key.

With apples, carrots, peppers and tomatoes

From the products you will need: 0.7 kg of white onions, 1 large apple, 5 carrots, 2 kg of tomatoes and the same amount of zucchini, 1 red bell pepper, chili pepper, salt, sugar, head of garlic.

1. All vegetables and an apple are coarsely chopped and alternately fried in oil. Then they are scrolled through a meat grinder, mixed with chopped garlic, salt, sugar.
2. The resulting mixture is stewed for 1.5 hours with low heating of the stove.

Ready caviar is rolled into jars and stored in a cellar or pantry.

Golden recipe for zucchini slices for the winter

Vegetables in slices can be deliciously cooked for the winter even without sterilization. In addition to zucchini (1.5 pcs.), Will be used: 2 cloves of garlic, 1 small spoonful of salt, 2 tsp. sugar and the same amount of table vinegar, a bay leaf, dill umbrellas and currant leaves for flavor.

1. All components are placed at the bottom of a sterile glass container (zucchini are cut into cubes, garlic - into thin slices) and poured with boiling water.
2. After 10 minutes, the liquid from the jar is drained, brought to a boil again and returned to the products.
3. The procedure is repeated 1 more time.
4. Before the last filling, sugar, salt are poured into the jar, vinegar is poured in, fragrant leaves and umbrellas are added. It remains only to roll up the container.

Zucchini are stored in the same jar in which they were processed with boiling water.

acute lecho

The more garlic and pepper you use in a dish, the spicier it will be. You can take 3 heads and 1 piece of these products respectively. And, in addition to them: 2.5 kg of soft tomatoes and young zucchini, 0.7 kg of yellow or red bell pepper, 2 pcs. carrots and onions, half a glass of table vinegar, 2 tbsp. salt and 1 tbsp. Sahara.

1. Tomatoes are peeled, cut and boiled until boiling. Finely chopped onions, garlic cloves, hot peppers, grated carrots, zucchini cubes and sweet pepper slices are sent to vegetables.
2. Salt, sugar are added to the mass, after which it is cooked for 25 minutes.
3. A couple of minutes before the end of the process, vinegar is poured in.

If desired, finely chopped greens can be put in a snack before rolling.

Adjika from zucchini with tomatoes

Spicy adjika is served with hot soups and meat. For its preparation, it is taken: 1.5 kg of any zucchini, 3 tomatoes, carrots, garlic head, half hot pepper, 20 g of salt and 2 times more sugar, 65 ml of vinegar.

1. Vegetables are cut into slices and placed in a pan. Peppers, chopped garlic, all greens and horseradish leaves are sent from above. The layer is repeated one more time.
2. A marinade is prepared from water, salt and sugar in a separate container. When the liquid boils, vegetables with herbs are poured into it.
3. The blank is rolled into jars or covered with a lid and infused in the cold for a day.

After 30 hours, you can try the treat.

Pickled zucchini in mustard

Recipe for spicy lovers. For the preparation of snacks will be used: 4 kg of vegetables, 1 tbsp. 9% vinegar, granulated sugar and vegetable non-aromatic oil, 2.5 tbsp each. homogeneous mustard and ground black pepper, a third of a glass of coarse salt, a head of garlic, a bunch of fresh dill.

in Korean

For processing zucchini according to this recipe, it is better to use a special “Korean” grater. And from the products: 3.5 kg of zucchini, 2 tsp. seasonings for Korean carrots, 2.5 tbsp. salt, 650 g carrots and onions, 1 tbsp. oils and sugar, garlic head, 170 ml of vinegar (table).

1. Zucchini and carrots are rubbed on a special grater. Chopped garlic cloves and onions are added to them.
2. From the remaining components, a marinade is prepared, with which vegetables are poured.
3. After 35 minutes, you can lay out the Korean salad in glass containers and sterilize.

Only upon completion of processing in boiling water can the jars be corked.

Zucchini fried canned for the winter

It will be possible to save even vegetables fried in oil until winter. In addition to zucchini (800 g), will be used: 2.5 tbsp. l. vinegar (9%), 7-8 cloves of garlic, 120 ml of non-aromatic vegetable oil, 1 small spoonful of fine salt.

1. Circles of zucchini (not thicker than 1 cm) are salted and fried on both sides after 12-15 minutes.
2. Boiled and chilled oil is poured onto the bottom of the jar sterilized in the oven.
3. Zucchini and finely chopped garlic are sent in layers on top.
4. It remains to sterilize the filled jars in a pot of water and close.