A simple recipe for pickling zucchini for the winter. Spicy zucchini for the winter with mustard

A marinated appetizer will allow you to experience the spicy taste of zucchini, familiar at first glance, in a new way. Pickled zucchini gained popularity due to quick preparation and additional ingredients that completely transform their taste. The digestibility of zucchini allows you to eat it raw and pickled. Due to the absence of heat treatment, their beneficial substances are preserved.

Recipes will help out the hostesses in case unexpected guests descend. Zucchini have a low cost, are available for sale almost all year round. It is a pleasure to cook from them; in a matter of minutes, an appetizer will amaze with its taste!

The dish will be especially relevant in the summer season, when you want something original and sour.

Quick pickled zucchini

1. Zucchini should be young and fresh. It is better not to take overripe and spoiled vegetables. Rinse the zucchini well, peel if necessary. Cut it into thin slices along the entire length with a vegetable cutter or manually with a sharp knife.
2. Salt chopped vegetables, mix well. While the zucchini is salting, it is necessary to chop the garlic and dill.
3. Add sugar, vinegar, garlic and vegetable oil to salted zucchini. Mix everything well again (the more often you stir, the faster the vegetables will marinate).
4. The final touch - pour dill greens. Level the contents with a spoon, cover with cling film. Shake well, let stand in the refrigerator for a couple of hours.
5. The pickled vegetable will release juice, nourished with dill and garlic. It is recommended to drain the juice before serving.
6. Store pickled zucchini in the refrigerator. If they stand in the cold overnight, they will marinate even more. A crunchy snack with a taste of summer, it goes perfectly with any meal, meat and potatoes.

How to pickle raw vegetables

Required Ingredients:

• zucchini - 500-600 gr;
• garlic - 2 cloves;
• odorless vegetable oil - 20 ml;
• apple or table vinegar - 35 ml;
• salt - 3 gr;
• sugar - 25 gr;
• ground black pepper.

Cooking time: approximately 20 minutes.

Calorie content: 66.5 kcal per 100 grams.

1. For pickling, it is better to take young zucchini. Rinse them, remove the stalks. Without peeling the skin, grate on a coarse grater (a shredder is ideal for Korean carrots). Or cut into strips by hand.
2. Salt the grated vegetables, add sugar and pepper, mix everything well. To make the zucchini cook faster, you can mash them with your hands.
3. Squeeze a clove of garlic, pour vegetable oil and vinegar into the vegetable. Mix again with a spoon. If you wish, you can taste the marinade to taste, suddenly something is missing.
4. Grated zucchini will be ready almost instantly. You can add greens if you like. For those who do not like garlic, you can replace it with your favorite spices.
5. Crispy zucchini with a hint of garlic and slight sourness goes well with boiled potatoes, meat and shish kebab.

Korean young zucchini

Required Ingredients:

• young zucchini - 900 gr;
• garlic cloves - 3 pcs;
• odorless vegetable oil - 50 ml;
• table vinegar - 40 ml;
• salt - 6 gr;
• sugar - 25 gr;
• coriander and ground pepper - to taste.

Cooking time: approximately 25 minutes.

Calorie content: 54.9 kcal per 100 grams.

honey zucchini

Required Ingredients:

• zucchini - 1 kg;
• carrots - 70 gr;
• bee honey - 35 gr;
• vinegar (wine or apple) - 50 ml;
• salt - 12 gr;
• a bunch of dill and green garlic;
• vegetable oil - 30 ml.

Cooking time: half an hour.

Calories: 59.5 kcal per 100 grams.

1. Peel young zucchini, grate them into thin strips or carefully cut with a well-sharpened knife. We rub the carrots on a shredder for Korean vegetables.
2. We place the vegetables in a deep bowl, add salt, mix and let stand to let the juice flow.
3. While the vegetables make friends with each other, it is necessary to chop the dill and young garlic. Pour vinegar, vegetable oil and add honey. Mix everything well so that the honey is completely dissolved.
4. As soon as the vegetables start up the juice, squeeze them lightly and pour the mixture with herbs on top.
5. Pickled vegetables with honey are very tasty, beautiful. Serve chilled, the longer it sits, the more appetizing it will be. It can be consumed immediately in combination with a side dish, meat or potatoes.

1. Only young vegetables are pickled, if such zucchini is not at hand, you can take mature ones. They need to be peeled, cut out the seeds and grated on a shredder for Korean carrots. They are not inferior to young ones in taste, but they are less crunchy.
2. Sugar during pickling can be replaced with honey and vice versa. Honey flavor softens vinegar, marinades acquire a piquant note.
3. After the vegetables stand with salt, it is better to drain this juice. However, if this is not done, the taste will be affected. There will just be less fluid.
4. As greens, dill is often added to zucchini, although this does not mean at all that it is impossible to diversify marinades with other greens. For example: basil, parsley, celery.
5. The amount of garlic in vegetables can be adjusted to your taste. Someone likes more garlic, and someone does not like it at all.
6. As for vinegar, traditionally it is customary to use ordinary. Modern hostesses successfully cook instant marinated zucchini in apple and wine vinegar.
7. Oblong-shaped young vegetables practically do not require the addition of spices and pepper. Dill and garlic give the marinade a light summer flavor.
8. Vegetable oil should be odorless. You can replace it with other types of oil, taking into account the taste.
9. You do not need to add water, even if the zucchini will start juice when.
10. It is not worth storing the prepared snack for a long time, a maximum of 3 days. To do this, place the marinades in a sterile jar with a lid.

Bon appetit!

Pickled zucchini for the winter is a versatile delicious snack that will be a great addition to both the festive and everyday tables. It can be considered that zucchini is a unique vegetable that is stuffed, stewed alone or with other vegetables, fried and cooked in a simple batter. In addition, delicious zucchini caviar and many other unusual, delicious dishes are made from zucchini.

But now is not about that. For lovers of this vegetable, we will tell you how to prepare delicious crispy pickled zucchini for the winter.

Today, the recipe for pickled zucchini can be found on numerous websites, in various magazines and country publications, but the preparation of pickled zucchini according to the recipe presented by us, we are sure, cannot be compared with any other.

So, how to pickle zucchini so that they turn out tasty, fragrant, crispy and stored for a long time. We offer a delicious recipe for pickled zucchini for the winter, crispy and very tasty.

In order to prepare crispy pickled zucchini for the winter, you should prepare:

• seaming machine and cans (you can take any cans, but two or three liter ones are better);
• zucchini 2-3 medium-sized things (1.5 kg);
• several umbrellas of fresh dill (dill should not crumble, 1 umbrella per jar is enough);
• bay leaves with the calculation of 2-3 pieces per jar;
• 10 peas of black pepper;
• 2-3 leaves of horseradish;
• a few cloves of garlic (3-4 pieces);
• 3 sprigs of parsley;
• 100 grams of salt (this is about 3 tablespoons);
• 100 grams of sugar;
• 9 percent vinegar 150 milliliters (about 7 and a half tablespoons);
• water 2 liters.

Cooking crispy pickled zucchini for the winter, step by step cooking instructions:

The first thing that is important to know when you are going to prepare crispy pickled zucchini for the winter is that the jars for seaming vegetables should be dry, clean, with smooth and chip-free neck edges.

The preparation of marinated zucchini according to our recipe provides not only smooth jars and their washing, but also the sterilization of containers for seaming. Sterilization in this case involves the treatment of jars with steam. To do this, pour water into a saucepan, bring it to a boil, remove the lid and hold each of the prepared cans over steam for about 15 seconds.

If you are afraid to hold the containers over the scalding steam, you can also sterilize the jars in the oven. If you take our recipe for pickled zucchini for harvesting for the winter, then sterilize the containers for seaming in the oven for about 12-17 minutes (depending on the size of the cans). With them, we recommend placing lids in the stove, after moistening all items.

Be careful!

With this method of sterilization, jars and lids are placed in a cold oven, and only after placing them should the oven be turned on.

When the jars are sterilized, start sterilizing the seam lids. To do this, simply place the required number of lids in a small saucepan or in a large cup along with rubber bands, bring the water to a boil and hold in boiling water for 2-3 minutes.

Do not lose sight of the steps described above, if you do not follow them, then you definitely will not get crispy pickled zucchini. Vegetables will quickly turn sour, become soft, and the brine will become cloudy. In addition, after some time, banks may even “explode”.

To make delicious pickled zucchini that will crunch on your teeth and delight you not only with its unique pickled-salty taste, but also with its alluring appearance, it is important to properly prepare all the ingredients needed for pickling.

How to properly cut the ingredients to make delicious and crispy pickled zucchini for the winter.

• chop the garlic and dill into small pieces (for garlic, use a knife, not a spadeweed, dill for our recipe for marinating zucchini is better to take fresh, still blooming);
• Cut the zucchini into small rectangles (approximately 2 by 5 cm). If the vegetables are taken young, then cutting can also be done in circles with a thickness of about half a centimeter.

When the ingredients are prepared, first put the garlic and dill on the bottom of the containers, then the zucchini. In this case, circles or rectangles of zucchini must be laid as tightly as possible.

Place a few parsley leaves and laurel on top of the vegetables. Do these steps with all prepared banks.

To make delicious marinated zucchini, it is important to properly prepare the marinade for them. To do this, pour water into a clean large saucepan.

It is better to take settled or filtered water for the marinade.

Add peppercorns, salt and granulated sugar to the prepared water.

Bring water to a boil and then add vinegar to your mixture.

Attention!

When preparing the marinade, be sure to follow the correct proportion and dosage of products, only then you can get delicious marinated crispy zucchini for the winter.

Fill jars of zucchini with marinade. This procedure should be done immediately, as the marinade boils for several minutes. Liquids do not need to cool down.

Roll up jars of pickled zucchini using sterilized lids. Let the rolled vegetables cool slightly and store them in a cool place, such as a cellar.

Miracle Buttocks - 3-5 kg ​​of fresh strawberries every 2 weeks!

Miracle buttocks Fabulous collection is suitable for windowsills, loggias, balconies, verandas - any place in the house or apartment where the light of the sun falls. You can get the first harvest in 3 weeks. Miracle buttock Fabulous collection bears fruit all year round, and not only in summer, as in the garden. The life of the bushes is from 3 years or more, from the second year you can add top dressing to the soil.

Delicious pickled zucchini for the winter are ready! Bon appetit!

Good to know! When pickled zucchini is stored for the winter in the pantry in the apartment, the jars and lids should be sterilized for an additional 10-15 minutes over a two-liter steam and three-liter for 15-20 minutes. After sterilization of the container, place the neck down on a clean cloth, covering them with a towel until completely cool. Ingredients should be placed in jars at room temperature.

Pickled marinated zucchini

A wonderful appetizer of zucchini/zucchini. Prepared quickly, eaten even faster.

Ingredients:

• zucchini - 1 pc.;
• vinegar (apple) - 2 tbsp. l. ;
• vegetable oil - 3 tbsp. l. ;
• honey - 1 tsp ;
• garlic (who loves spicy 3 - 4 g.) - 2 tooth. ;
• dill - 1 bunch. ;
• salt (to taste) - 0.5 tsp

Cooking:

Mix all the ingredients for the marinade (vinegar, honey, vegetable oil, garlic, dill, salt).
Chop the zucchini with a potato peeler, mix with the marinade. Leave to marinate for about 20 minutes (the longer marinated, the tastier).
Ready!

Marinated zucchini with carrots for the winter

Products:

• 3 kg of fresh zucchini;
• 1.5 cups of vegetable oil;
• 2 pcs. carrots;
• 1 st. l. black ground pepper;
• 2 tbsp. l. salt;
• 200 ml of vinegar (9%);
• 1 cup of sugar;
• 0.5 cups minced garlic cloves;
• 1 bunch of parsley;
• 1 bunch of green dill.

Cooking method:

Thoroughly wash the zucchini under running water. If the zucchini is overripe, we remove the peel and seeds, we leave the young zucchini unchanged. Chop parsley and dill. Zucchini cut into circles, or large cubes. Peel the carrots and cut into slices.

In a large bowl or saucepan, mix greens with prepared vegetables, add salt, sugar, vinegar, pepper, vegetable oil. Mix everything well and leave for 3-4 hours, at room temperature, so that the zucchini is marinated.

After the time has passed, we lay out the vegetable mixture in pre-sterilized jars. Next, we take a wide pan, put a towel on the bottom and put our jars of zucchini on it. Fill the pan with water to 3/4 of the height, cover the jars with lids (without closing) and sterilize for 15-20 minutes.

We roll up the jars with lids, turn them upside down, wrap them in a warm blanket and leave them to cool completely.

Pickled zucchini for the winter without vinegar

Ingredients for 2 cans (750 ml each):

• 1 kg of young zucchini.
• For brine: 1.5 liters of water;
• 3 tbsp salt;
• bay leaf, peppercorns, allspice.
• For pouring: 120 g of lemon juice;
• 4 tbsp chopped dill;
• 8 art. l. olive oil;
• 8 cloves of garlic, parsley.

Recipe for pickled zucchini for the winter without vinegar with lemon juice:

peel young zucchini and cut into 5 mm thick. If the zucchini is large, then cut the circle into four parts. Peel the garlic and cut into strips.

Squeeze the juice from the lemons, mixing it with dill and olive oil. Prepare brine. Put the zucchini in a saucepan, salt, add spices and pour boiling water.

An innovative plant growth stimulator!

Increase seed germination by 50% in just one application. Customer reviews: Svetlana, 52 years old. Just an incredible treat. We heard a lot about it, but when we tried it, we were surprised ourselves and surprised our neighbors. From 90 to 140 tomatoes grew on tomato bushes. It’s not worth talking about zucchini and cucumbers: the crop was harvested in wheelbarrows. We have been gardening all our lives, and there has never been such a harvest ....

Put on a hot stove for 5 minutes and immediately drain the water. In clean jars, place parsley greens at the bottom, then chopped zucchini, layering with garlic and pouring over the filling.

The top layer is parsley. Close jars with self-tightening lids. Allow to cool, shake and put in a cold place before the onset of winter.

Pickled Zucchini "Instant Eat"

This proven zucchini recipe is not for the winter, you can cook and eat right away. Delicious!

Ingredients for 500 g zucchini:

• 0.5 tsp salt.
• For the marinade: 100 ml olive oil,
• 3 tbsp vinegar;
• 2 tsp honey;
• 2-3 garlic cloves, ground black pepper, fresh or dry herbs.

Cooking method:

Wash the zucchini and cut off the skin. If the zucchini is young, you can do it with the skin. Chop into thin slices. Put in a bowl, salt and leave for 30 minutes.

Prepare marinade. Pass the garlic through a press, mix with olive oil, honey (if the honey is thick, melt it in a water bath), vinegar, pepper and finely chopped herbs. Cilantro, basil, tarragon, dill, parsley are perfect.

You can add a spoonful of paprika - pasta or ketchup.

Mix the marinade. Drain the resulting liquid from the zucchini, squeeze with your hands. Pour in marinade and mix. Put in the refrigerator until the morning. During this time, you can mix a couple of times.

Canned zucchini with plums

Ingredients:

• zucchini - 1 kg;
• sugar - 150 g;
• plums - 1 kg;
• citric acid - 5 g;
• water - 1.3 l;
• cloves - 5 pcs.;
• salt - 40 g;
• black pepper (peas) - 5 pcs.

Cooking method:

Wash plums and zucchini. Cut the zucchini into cubes of the same size (large), peel the plums.

Put the prepared products in a sterilized jar in dense layers, alternately alternating rows of zucchini, plums and spices.

Dilute sugar, salt and citric acid in water. Pour the products placed in jars with a boiling solution three times, roll up. Canned zucchini will be ready to eat in a week.

Video - recipe: Pickled zucchini for the winter without sterilization

The squash harvest, which is often plentiful, I want to keep for the winter, not only fresh, jam, compotes or salads.

No less good are marinated zucchini, which are perfectly stored all winter in a cool place and are an excellent help in home cooking. We will learn how to properly pickle these vegetables in different ways, without detracting from their benefits and retaining most of the vitamins and minerals.

We pickle young fruits (no longer than 20 cm), whose skin is still thin, and the seeds are soft. Cut off the skin if desired, but you can marinate with it. We harvest a small crop, not exceeding 10 cm in length, in one piece, putting them in jars upright.

Marinated zucchini, a recipe for the winter

To prepare a delicacy that is quickly swept off the table, we stock up on the following components:

• 1 kg of young zucchini;
• 200 g of olive oil;
• 6 art. tablespoons of vinegar 6%;
• 4 teaspoons of honey;
• 1 teaspoon of salt;
• 4 cloves of garlic;
• 2 bunches of greens.

Zucchini goes well with dill, parsley, tarragon, basil, cilantro: choose any combination.

We warn you: it is advisable to pickle not 1 kg of zucchini, but a much larger batch - this blank is eaten in a matter of days! It is prepared quickly: after marinating the fruits in the evening, you can serve them to the table at lunchtime.

We make squash preparation according to the following recipe:

• We cut the washed vegetables into thin slices, without peeling off the skin, add some salt and wait 30 minutes.
• We mix crushed garlic cloves, liquid honey (if it is candied, heat it up), oil, vinegar (can be replaced with wine, apple or balsamic) and chopped herbs.
• We squeeze the zucchini slices - we don’t need juice, put it in the marinade, and, after mixing, put it in the refrigerator.

If the preparation is planned to be eaten quickly, we store it in the refrigerator, if we pickle it for the winter, we transfer it to sterile jars, cork it and put it away for storage.

Zucchini for the winter with natural taste

To prepare zucchini without foreign flavors, we prepare the following ingredients:

• A few peas of black pepper;
• 2 zucchini with a diameter of 5 cm;
• 14 glasses of water;
• 6 tablespoons of granulated sugar;
• 4 tablespoons of salt;
• 300 ml 9% vinegar;
• 8 garlic cloves.

The water in the recipe is measured in a 250 ml glass.

How to marinate zucchini

The fruits marinated according to this recipe do not lose their original taste and turn out to be crispy and appetizing. To prepare a delicious preparation for the winter, which is not inferior to instant-eat pickled zucchini, we use the following technology:

• We wash the young vegetables and cut into slices 2 cm thick.
• We put half of the garlic cloves, peppercorns, then zucchini circles on the bottom of a sterile jar.
• Put the rest of the pepper and garlic cloves on top of the vegetables.
• We fill the jar with boiling water, wait a couple of hours and pour it out.
• We prepare the marinade by boiling water, sugar, salt and vinegar, and immediately pour the zucchini. We cork, wrap up and wait for complete cooling.

We put the cooled jar in the cellar, refrigerator or leave it in the apartment: pickled zucchini is well stored at room conditions.

To obtain a three-liter jar of delicacy, we use the following components:

• 3 kg of zucchini;
• 4 dill umbrellas;
• 10 garlic cloves;
• 20 black peppercorns;
• 2 sweet peppers;
• 1 leaf of horseradish;
• 4 blackcurrant sheets;
• 2 branches of parsley.

For filling we take 2 liters of water, 4 tbsp. spoons of salt, 4 tbsp. spoons of sugar, 2 dessert spoons of vinegar.

How to pickle original zucchini

Men will certainly like spicy squash with horseradish and garlic. To please the stronger sex with a spicy-spicy snack, we follow this recipe:

• Pour the young fruits with cold water. After an hour, we wash, remove the stalks and cut into circles 1.5 cm thick.
• We wash the parsley and currant and horseradish leaves, peel the garlic cloves.
• Cut the sweet pepper peeled from seeds into strips.
• We put half of the peppercorns and green raw materials and zucchini slices in a sterile jar, interspersing it with garlic cloves and sweet pepper straws.
• We cover the bookmark with the remains of parsley, currant leaf and horseradish. Fill everything with boiling water, cover and wait 30 minutes.
• Carefully drain the water into an enameled bowl, put on fire and after boiling for 5 minutes. cook the marinade by adding sugar and salt. Remove from stove and mix with vinegar.

Pour the marinade into a jar, cork, turn over, wrap, wait for the final cooling and put away for storage.

So, you have learned how quick-eating marinated zucchini is prepared, with a natural taste and flavored with horseradish. Try all the proposed recipes and please your family and guests with amazingly delicious zucchini preparations that can be eaten all winter or consumed immediately after cooking.

Hello! Today I will show you some great recipes for pickled zucchini for the winter. Real jam.

What I like about this vegetable is that you can cook dishes from it in any way you like. You can make or cook them in. And what wonderful ones they make. I'm not talking about from this vegetable.

And today you will learn how else you can tasty and original make wonderful blanks out of them. I recommend that you try each of the proposed recipes at least once and I'm sure you will fall in love with them just like me.

For your preparations, it is better to choose young zucchini. And to make them look even more beautiful in a jar, and then on the table, take different colors and varieties, it definitely won’t be worse. But this is up to you. So let's get started.

The easiest way to harvest and does not require much effort. And the result is a great appetizer for both the festive table and everyday lunch.

Ingredients:

• Zucchini - 3 kg
• Water - 2 l
• Sugar - 1 cup (200 gr)
• Salt - 3 tbsp. l. (with slide)
• Table vinegar 9% - 250 ml
• dill umbrellas
• horseradish leaves
• Garlic - 16 cloves
• Black peppercorns - 1 tsp
• Allspice peas - to taste
• Bay leaf - 6 pcs

Cooking:

1. Wash the zucchini thoroughly and cut into a washer. If the vegetable is young, then you do not need to remove the seeds and peel off the peel.

2. Pour water into a saucepan. Pour salt, sugar, allspice and black peppercorns into it. Then put the vegetables there and put on the fire. After boiling, they should be cooked for five minutes, stirring occasionally.

3. While they are cooking, place the garlic, cut into halves, into sterile jars. Approximately four pieces for each jar. And also put one dill umbrella and a horseradish leaf.

4. Remove vegetables from heat and arrange vegetables in jars.

5. And add vinegar to the marinade and bring to a boil. Then fill them with zucchini to the top. Close the lids immediately and turn the jars upside down. Wrap in a warm towel and leave to cool completely. Then put it away in your storage.

Marinated zucchini with tomatoes in 30 minutes - you will lick your fingers

Another option for a no less tasty snack with the addition of tomatoes and carrots to the recipe. And most importantly, you will spend no more than 30 minutes on its preparation. Try a couple of jars and do so, you will not regret it. They love me with a tomato even more than according to the previous recipe.

Ingredients:

• Zucchini - 1.5 kg
• Tomatoes - 2 pcs
• Carrots - 2 pcs
• Garlic - 1 head
• Allspice - 4-5 pcs per jar
• Water 2 l
• Salt - 60 gr
• Sugar - 80 gr
• Vinegar 9% - 200 ml

Cooking:

1. Let's start by preparing the marinade. Pour water into a saucepan, add salt and sugar. Put on fire and bring to a boil. Simmer for 2 minutes, then add vinegar, bring to a boil again and remove from heat. Leave the marinade to cool.

2. While the marinade is cooling, let's calmly take care of the vegetables. Cut the zucchini into rings about 1.5-2 cm thick. Peel the carrots and cut into rings too. Remove the core from the tomatoes and cut into half rings or rings if they are not very large. Press the garlic.

3. At the bottom of a sterile jar, put allspice peas. Then put a layer of carrots, then some garlic. The next layer comes from zucchini and garlic again. Next, repeat the layers - carrots, garlic, zucchini, garlic, tomatoes. And so on, until you fill the jar to the top.

4. Pour the marinade into jars to the top, cover with lids. Place a kitchen towel in the bottom of the pot and place the jars there. Fill with water up to shoulders and put on fire to sterilize for 10 minutes. Then carefully remove from the pan, tightly tighten the lids, wrap with a blanket and leave to cool. Then you can put it away for storage.

Crispy pickled zucchini for the winter in jars (delicious recipe)

Try to cook such spicy, fragrant zucchini with garlic and herbs. An amazing appetizer is obtained, especially in fried potatoes. Hmmm… Just a meal.

Ingredients:

• Zucchini - 2.5 kg (tender young)
• Greens - dill umbrellas, parsley, horseradish leaves, black currant leaves
• Bay leaf - 1 piece per 1 liter jar
• Garlic - 1-2 cloves per 1 liter jar
• Allspice - 3-4 pcs per 1 liter jar

Marinade:

• Water - 2 liters
• Vinegar 9% - 140 ml
• Sugar - 125 gr
• Salt - 100 gr

Cooking:

1. Wash and then cut the young vegetables into slices. Try to keep them a little smaller than the jar in length.

2. Sterilize all jars in advance. At the bottom of each jar, put - a few peas of allspice, garlic cloves cut into halves, dill umbrella, bay leaf, horseradish leaf, currant leaf and chopped parsley.

3. Then, in each jar quite tightly, in a vertical position, lay the slices of zucchini.

4. Pour water into a saucepan. Add sugar, salt and vinegar. Put on fire and bring to a boil. Then pour the marinade into jars so that it completely covers the vegetables.

5. Cover with lids and sterilize in a water bath. This means put the jars in a saucepan (you can put a cotton napkin on the bottom), pour hot water up to the “shoulders” and set to boil. From the moment of boiling, sterilize for another 5 minutes.

6. Then carefully pull out one jar at a time and roll up the lids. Turn the jars upside down, wrap them in a blanket and leave to cool completely. You can then put away in your storage space.

Although wrapping them is not necessary. But I do it anyway.

How to cook pickled zucchini at home

I suggest you watch a very good video recipe, in which you can see and understand in detail and clearly the whole process of marinating our workpiece. The recipe is non-sterilized and quite simple. Don't be alarmed, I intentionally didn't specify the exact amount of ingredients here, but after watching the video, everything will be clear to you anyway.

Ingredients:

• Zucchini - how much do you have
• Garlic
• dill umbrellas
• peppercorns
• Bay leaf
• Hot chilli pepper
• Vinegar - 9% - 2 tablespoons per 1 liter jar

Marinade for 1 liter of water:

• Salt - 1 tablespoon
• Sugar - 1.5 tablespoons

Try it this way, you should like it. In winter, this will not be a bad snack for a festive or dinner table.

Recipe for marinated zucchini with carrots for the winter

Try this awesome recipe. Very original cutting of vegetables. Your guests will be surprised. The appetizer looks very elegant, and at the same time it tastes amazing. And although it is very painstaking, take the time to make a couple of jars this way. You will definitely like it and you will do it all the time.

Ingredients:

• Zucchini - 2 kg
• Carrots - 1 pc.
• Onion - 1 pc.
• Garlic - 1 head
• Dill - 1 bunch
• Bay leaf - 4 pcs
• Peppercorns - 20 pcs

For marinade:

• sugar - 2 tablespoons
• salt - 1 heaping tablespoon
• vinegar 9% - 120 ml

1. Pour water into a saucepan. Add salt and sugar there, mix. Then put it on the stove until it boils. As soon as it boils, pour in the vinegar and immediately turn off the heat. Leave the marinade to cool.

2. At the bottom of clean sterile jars, put one sprig of dill, bay leaf, two cloves of garlic (if desired, you can cut), peppercorns 5 pieces.

3. Peel the onion and cut into rings. Peel the carrots and cut on a coarse grater. Divide them evenly among jars.

You can cut carrots like in Korean. This will make it even more beautiful.

4. Cut the washed zucchini into slices using a conventional vegetable cutter. Or you can use a special wide nozzle on a grater.

For beauty, you can take vegetables of different colors.

5. Now the most painstaking begins. Each slice must be rolled up and placed in a jar. Keep them as tight as possible.

6. By this time, our marinade should already be cool. Pour it into jars, cover with lids and put in a saucepan, the bottom of which is covered with a towel. Pour water into it, leaving 2 cm to the top. And put it on fire. After it boils, sterilize for another 3 minutes (for 0.5 l cans), then turn off the heat.

If you have a 1 liter jar, sterilize for 5 minutes.

Zucchini like mushrooms for the winter (a delicious recipe for harvesting)

I highly recommend this amazing recipe. Thanks to the ingredients invested there and the pickling process, our appetizer tastes like forest mushrooms. After tasting your snack, guests will not immediately guess what they are eating.

Ingredients:

• Zucchini (young) - 1 kg
• Carrots - 1 pc.
• Garlic - 3-4 cloves
• Dill, parsley - 1 bunch each
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Ground black pepper - 1/4 teaspoon
• Vinegar 9% - 3 tablespoons
• Vegetable oil - 3 tablespoons

Cooking:

1. Wash the zucchini and cut into large cubes. Peel the carrots and cut into half rings. Finely chop the greens. Peel the garlic and cut into small pieces.

2. Now put it all in one dish. Add salt, sugar, pepper, vinegar and vegetable oil. Mix well and leave to marinate for 3 hours at room temperature.

3. After that, lay everything very tightly in sterilized jars. Cover filled jars with lids.

4. Put a towel on the bottom of the pan and place the jars. Fill with water, leaving 2-3 cm and put on fire to sterilize. After boiling, keep on fire for another 20 minutes (700 gr jar).

If you have a bank of 500 grams, then boil for 15 minutes. If for 1 liter - 25 minutes.

5. Then, very carefully, so as not to burn yourself, pull out the jars and tighten the lids tightly. Turn over, cover with a blanket until completely cooled. Then put away in your storage.

Marinated zucchini for the winter of fast food for 1 liter jar

Classic recipe and very easy to make. Literally in a hurry, a wonderful snack is obtained, which can already be consumed after 5-6 hours, or can be stored until winter.

Ingredients:

• Zucchini - 500 gr
• Bay leaf - 4 pcs
• Peppercorns - 10 pcs
• Garlic - 3-4 pieces
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Vinegar 9% - 4 tablespoons
• Water - 500 ml

Cooking:

1. Cut the zucchini into "washers". Peel the garlic and cut into halves or quarters.

2. At the bottom of a sterile jar, put 2 bay leaves, a few peppercorns and a piece of garlic. Then put chopped vegetables up to half the jar. Once again shift with parsley, peas and garlic. Then fill with vegetables to the top.

3. Pour boiling water there and leave for 20 minutes. Then drain the water into a saucepan, add salt, sugar and put on fire until boiling. When it boils, add vinegar, stir and remove from heat.

4. Pour the marinade back into the jar, screw on the lid, turn over and cover with a blanket. Leave it like this until cool. And then put away in your pantry.

Recipe for crispy zucchini with cucumbers for the winter

I can not ignore and this is a recipe for preserving our vegetables. In combination with cucumbers and spices, a slightly spicy taste is obtained. But that only makes them even better.

Ingredients for 1 liter jar:

• Zucchini - 300 gr
• Cucumbers - 400 gr
• Umbrella dill - 1-2 pcs
• Horseradish leaves - 3-4 pieces
• Currant leaves - 2-3 pieces
• Garlic - 3 cloves
• Hot pepper - 1/4 piece
• Allspice peas - 4-5 pcs
• Water - 400 ml
• Salt - 30 gr
• Sugar - 20 gr
• Vinegar 9% - 50 ml

Cooking:

1. Rinse vegetables thoroughly. Peel the garlic and cut into quarters (optional). Cut off the desired part from the pepper, rinse and remove the seeds.

It is desirable that the zucchini be small in size or cut them into two parts. They must fit completely in the jar.

2. At the bottom of a clean sterilized jar, put two horseradish leaves, one dill umbrella, two currant leaves, allspice peas, a piece of garlic and hot pepper.

3. Then place the vegetables very tightly in the jars in an upright position. You can alternate them. And fill in the remaining space on top, as it turns out. Then add the remaining seasonings.

4. Now the marinade. Pour water into a saucepan, add salt and sugar. Put on fire and bring to a boil. When it boils, add vinegar and switch off. Fill the jar to the top and cover with a lid.

5. Lay a napkin or kitchen towel on the bottom of the pot. Put the jar in a saucepan, fill it with hot water so that it does not burst, since the marinade was poured hot with us. Pour water over the shoulders. Put the pan on the fire until it boils, and then boil for another 15 minutes.

6. After that, carefully remove the jar and roll up the lid. Turn over and cover with a warm towel until completely cool. Then store in a cool place.

So far I have shared all the recipes I wanted. Hope you won't be disappointed. All options are worthy to appear on your table, because they turn out incredibly tasty. So choose and make your preparations for the winter.

Good luck with your harvest and bon appetit!

When preparing preparations for the winter, for some reason, many people ignore zucchini, which are more often used as an additional ingredient. It is delicious to eat zucchini fried, stewed, make casseroles and pancakes from them. But, pickled zucchini is just as delicious. If you use a recipe for pickled zucchini for the winter, then they turn out to be dense, crispy and can even give shape to pickled cucumbers.

So, we offer the first, most simple recipe for pickling zucchini. Such a recipe for pickled zucchini for the winter gives crispy pieces of vegetable, juicy and extraordinarily tasty.

What ingredients are needed:

• 7 kilograms of zucchini;
• Black peppercorns - 50 pieces;
• 10 leaves of laurel;
• 10 sprigs of parsley.
• What you need to prepare for the marinade:
• Two liters of water;
• 300 grams of salt;
• 300 grams of granulated sugar;
• Half a liter of vinegar (6%).

Zucchini marinated for the winter, recipe with photo:

1. Wash one-liter jars with soda, then rinse with hot water twice. Immerse clean jars in a pot of water that is already boiling and sterilize for 30 minutes.
2. It is better to take young zucchini, then it will not be necessary to cut off the skin from them and extract dense seeds. From the fruits, you only need to cut the stalk, and cut them into circles with a diameter of one and a half centimeters.
3. Place zucchini in boiling water and blanch for 5 minutes, then place in cold water to cool.
4. Put spices in sterilized jars, put zucchini on top of them.
5. Pour water for the marinade into a separate pan, add granulated sugar and salt, boil for five minutes. Then, the water must be filtered using a dense piece of gauze for this. Add vinegar to filtered water.
6. While the marinade is hot, it must be poured into jars with spices and zucchini. Cover the jars with a lid, but do not roll them up.
7. Filled jars should be placed in a pot of hot water and sterilized for 25 minutes at a temperature of 85 degrees Celsius.
8. Immediately after sterilization, the jars must be hermetically rolled up.
9. While the jars are cooling, they must be turned upside down and wrapped in warm material. After the final cooling, the blanks are hidden in a dark and cool place.

Recipe #2

There are different recipes for pickling zucchini for the winter, so each preparation can have a different taste and its own raisins. We offer another simple option for harvesting zucchini for the winter.

Required products (quantity is indicated per one liter jar):

• 600 grams of zucchini;
• dill umbrella;
• 20 grams of celery and cherry leaves;
• Lavrush leaf;
• clove bud;
• Three little peppercorns;
• 350 milliliters of marinade.

What you need to prepare the marinade:

• Liter of water;
• a tablespoon of salt;
• A teaspoon of granulated sugar
• Two tablespoons of vinegar (9%).

Pickling method:

1. Rinse and dry the zucchini, then cut off the stem and grab about a centimeter of pulp. Cut the rest of the vegetable into circles, the diameter of which should not be more than one and a half centimeters.
2. Bring the water to a boil, lower the circles of vegetables there for 5 minutes. After five minutes, place the vegetables under a stream of cold water.
3. Prepare sterilized jars and sterilized lids in advance.
4. Put zucchini in jars, while sprinkling each layer with spices and spices.
5. Next, you can do the marinade. To prepare it, you need to pour water into the pan, put sugar and salt, bring to a boil and wait another 5 minutes after boiling. Strain the marinade, add vinegar to it.
6. Pour the marinade into jars, and cover the containers with a lid.
7. Place filled jars in a deep saucepan with water, after boiling the liquid, sterilize the jars for another 20 minutes.
8. After twenty minutes, the jars can be rolled up, as a rule, let them cool upside down under warm material, and put away before the onset of winter.

Recipe number 3: a quick pickling method

It is not necessary to wait for winter to taste pickled zucchini, you can enjoy their taste even in the summer season if you know the quick way to pickle. Such zucchini are also crunchy, they have time to soak in the marinade. This is an excellent appetizer for Georgian cuisine, as well as meat. To add zest to the recipe, you can add more cucumbers, but then you will have to increase the amount of brine (in proportion).

What you need for a quick marinade:

• Three zucchini;
• Four and a half tablespoons of soy sauce;
• Three teaspoons of salt;
• Six cloves of garlic;
• Three tablespoons of vinegar;
• Three tablespoons of granulated sugar;
• A bunch of parsley, cilantro, dill;
• 450 milliliters of water;
• Paprika and black pepper to taste.

Cooking method:

1. Rinse zucchini, dry. Cut the vegetable either into thin slices or thin circles. Wash and dry the greens, chop, and pass the garlic through a press.
2. Put the zucchini in a deep saucepan, add all other ingredients except water.
3. Bring water to a boil in a separate container, pour boiling water over vegetables in another saucepan.
4. Shake the container with water and vegetables several times, covering it with a lid. Place the pot outside to cool down.
5. After cooling, marinated marinated zucchini is ready. Store them on the bottom shelf of the refrigerator.

Marinating without sterilization

Many housewives refuse pickling precisely because of the sterilization process. But, fortunately, you can do without this process (but this does not exclude the fact that the jars in which the zucchini will be laid out must be sterilized in advance, otherwise the blanks simply will not survive until the winter).

What ingredients are needed (the amount is indicated based on 4 cans of one liter each):

• Three kilos of zucchini;
• Dill, cherry leaves and horseradish (add to taste);
• 16 cloves of garlic;
• One glass of sugar;
• a teaspoon of black pepper;
• Three tablespoons of salt;
• 4 peas of peppercorns;
• 8 sheets of laurel;
• A glass of table vinegar;
• 8 glasses of water.

Cooking method:

1. Wash the greens, put them on a napkin so that they absorb all the excess moisture, and arrange them in pre-sterilized containers.
2. Wash and dry the zucchini, then cut into half rings.
3. Pour water into a deep saucepan, add granulated sugar, salt, pepper, bay leaves, vinegar. Put the pan on the fire so that the liquid boils.
4. When the marinade begins to boil, it is necessary to lower half rings of zucchini into it and leave them to cook for literally 6 minutes.
5. Next, using a slotted spoon, you need to get the zucchini and arrange it in jars with greens.
6. Remove the laurel leaves from the marinade, they will no longer be useful. Marinade without bay leaves pour zucchini and greens in jars.
7. Roll up the jars, turn them upside down, wrap them very tightly with a woolen blanket and leave them in this form until they cool completely. When the jars have cooled, they can be moved to a place to store seamings.

Marinating zucchini for the winter is very simple, besides, there are so many different and unique recipes. Each housewife can choose the option she likes, and even add something of her own to it, most importantly, they are not afraid of experiments. Good luck preparing!