Simple preparations from zucchini for the winter. Zucchini salad for the winter "Teschin language"

Preparations for the winter from zucchini take pride of place in my modest culinary site. I carefully collected all the zucchini recipes for the winter over the years from different people to create my collection of proven zucchini recipes.

It is very convenient to open a page in season: and canning zucchini for the winter - recipes with photos in front of your eyes, you just need to buy the right ingredients on the market, and start preserving. Despite the fact that many people consider zucchini preparations for the winter to be “remnants of the Soviet past” and prefer frozen foods, I do not agree with this opinion.

If you cook zucchini for the winter according to proven recipes, then preserving zucchini for the winter is very tasty, especially in winter, and significantly saves time on daily salad preparation. I also freeze zucchini for the winter, I have a freezer up to the ceiling for these purposes. There are nuances in freezing zucchini, and I will tell you how to freeze zucchini correctly in the next article.

Now let's get back to canning zucchini. Sunsets from zucchini for the winter are striking in their diversity, and I am very glad that now the recipes for canning zucchini are much more interesting than during my Soviet childhood. For example, mother and grandmother never preserved adjika from zucchini, lecho from zucchini, mother-in-law tongue from zucchini for the winter or zucchini for the winter in Korean, and no one has ever heard of zucchini jam.

Thanks to the Internet, the hostesses learned what it is to preserve zucchini for the winter - recipes with photos, when each step is photographed and described in great detail. And it is about such recipes for zucchini blanks that will be discussed in this article.

I bring to your attention, dear friends, preparations for the winter from zucchini - the best recipes that I have tested many times, which I hope you will like. All the blanks from zucchini for the winter presented on the page are “you will lick your fingers” recipes. And this is no exaggeration at all!

Friends, what are your favorite zucchini blanks? Please share your successful recipes for preserving zucchini for the winter in the comments!

Zucchini for the winter "lick your fingers"

A simple and tasty recipe for zucchini under the lid, fully justifies its name "you will lick your fingers." It should also be noted that zucchini are prepared for the winter “you will lick your fingers”, without sterilization, which greatly simplifies the process of preparing zucchini for the winter. How to cook zucchini "lick your fingers" for the winter (recipe with photo step by step), you can see.

Zucchini like milk mushrooms

I have one wonderful recipe for you - zucchini for milk mushrooms for the winter. Yes, yes, as a result of pickling and canning, zucchini become similar to mushrooms in taste and density. Such a preparation turns out to be very budgetary and affordable, if it speaks of finance, but very tasty and beautiful, if we evaluate its quality. See recipe with photo.

Spicy adjika from zucchini for the winter

I suggest you cook adjika, but not simple, but squash adjika for the winter. Yes, yes, you can even cook adjika from zucchini, can you imagine? This proves once again how versatile this vegetable is. See how to cook.

Zucchini salad for the winter with cabbage, tomatoes and carrots

Cooking zucchini salad for the winter with cabbage without sterilization. This vegetable appetizer has long been a success in my family and traditionally takes one of the places of honor on the table. Cooking it is simple and fast. It is enough to chop all the vegetables, stew them together, put them in sterilized jars and roll them up using a special machine. See how to cook.

Pickled zucchini for the winter without sterilization per liter jar

Dear friends, at your numerous requests in the comments, I have prepared for you a recipe for marinated zucchini in a liter jar. We will cook zucchini in a liter jar without sterilization - with triple filling, which greatly simplifies the entire canning process. Marinated zucchini for the winter without sterilization are very tasty, juicy and crispy. Herbs and spices make them incredibly fragrant. How to close zucchini in liter jars, I wrote.

Zucchini caviar "Lick your fingers"

So I was wondering what the end result would be. Looking ahead, I will say that the result did not disappoint me at all. Zucchini caviar “You will lick your fingers”, although it is cooked at home, it turns out very similar to the store-bought caviar - the one that was sold during my childhood. Recipe with photo.

Zucchini salad for the winter with rice

I suggest you try to cook a delicious zucchini salad for the winter with rice. It turns out a hearty and juicy appetizer of zucchini, which can be served cold as a salad, or warmed up, and then you get a full-fledged lean stew with summer vegetables. Looking ahead, I will say that this winter zucchini salad with rice is being prepared without sterilization, from simple and affordable ingredients. You can see how to cook zucchini salad for the winter with rice.

Marinated zucchini for the winter without sterilization according to my grandmother's recipe

I cook this recipe for pickled zucchini without sterilization every year. Crispy, moderately salty and spicy with herbs, they are the best match with meat, poultry and fried potatoes. Therefore, fragrant and tasty marinated zucchini for the winter are always in great demand with us. You can see the recipe with step by step photos.

Zucchini salad for the winter with carrots and onions

Looking for a new zucchini salad for the winter? Be sure to check out the zucchini salad for the winter with carrots and onions. It has a fairly simple recipe, inexpensive ingredients, but excellent taste and a very presentable appearance. How to cook zucchini salad for the winter with carrots and onions, you can see.

Zucchini salad for the winter in Korean

Very tasty and spicy zucchini salad for the winter. If you do, you won't regret it! Recipe with step by step photos.

Canned zucchini for the winter with carrots

Zucchini are very beautiful and appetizing, with an interesting spicy taste. Be sure to prepare such a homemade preparation for the winter so that you can enjoy delicious vegetables even in the off season. Recipe with step by step photos.

Tasty adjika from zucchini for the winter

This zucchini adjika has a very interesting taste: quite spicy (thanks to garlic), but at the same time soft and enveloping (precisely because of zucchini). Recipe with step by step photos.

Zucchini jam with lemon

You can see how to make delicious zucchini jam with lemon.

Zucchini lecho from Zinaida Sergeevna

You can see how to cook a delicious and fragrant squash lecho from Zinaida Sergeevna

Zucchini salad for the winter "Teschin language"

Canned zucchini is a summer mood kept in the best shape. They have an amazing feature: they look perfect on any table of European and Oriental cuisine, set off the taste of other dishes, refresh in the heat, make meat dishes juicier. Consider how to preserve zucchini for the winter.

There are “golden recipes” for preserving zucchini - such that the taste after processing not only does not deteriorate, but is also saturated thanks to the marinade, spicy notes of garlic and aromatic herbs.

People who prefer a creative approach in cooking will doubly enjoy working with zucchini: for the winter at home, you can harvest zucchini on their own, make caviar, lecho, adjika, salad. Exotic lovers choose squash jam and candied fruits.

1. For canning, small young zucchini with thin skins are suitable.
2. Ripe vegetables are suitable for caviar, but the seeds must be removed.
3. Empty glass jars must be sterilized in all recipes.
4. There is a small psychological secret of delicious zucchini: when preserved, they are laid out in liter jars so that the dish does not “get bored”, and its quantity is enough to please the household, but not to tire.
5. Enamelware is suitable for salads to avoid unwanted chemical reactions with acetic acid.

Calories in canned zucchini

Surprising fact: canned zucchini is less caloric than fresh. This is due to the fact that the calorie content of canned vegetables is also determined by the components that make up the marinade - water, sugar, spices.

The dietary value of zucchini lies in the presence of dietary fiber, fiber - elements involved in metabolic processes and contributing to the removal of toxins from the large intestine. Zucchini lowers blood cholesterol levels, is a hypoallergenic product.

The average value of nutritional data for 100 grams of canned zucchini is shown in the table:

Classic zucchini recipe for the winter

The ideal canned zucchini has a balanced flavor, is crispy and keeps its shape fresh. The classic recipe is verified by time and guarantees a successful result. Cooking involves sterilization. The output of the finished product is 8 liters.

Ingredients:

• Fresh zucchini - 5 kg;
• Water - 3.5 liters;
• Salt - 5 tbsp. l.;
• Garlic - 10 cloves;
• Sugar - 4 tbsp. with a slide;
• Vinegar 9% - 300 ml;
• Fresh herbs (horseradish or blackcurrant leaves, parsley) - optional.

How to cook:

1. Sterilization of empty jars.
2. Marinade. Pour vinegar into boiling water with sugar and salt, heat for 3 minutes.
3. Depositing in banks. Arrange chopped zucchini, herbs, garlic in sterile jars and pour over the marinade.
4. Sterilization of filled jars in boiling water for 7-10 minutes.
5. Storage. Screw the lids on, put the jars upside down, insulate the outside, leave for a day.

Video recipe

Finger lick recipe

The peculiarity of the recipe is the addition of tomatoes. The product yield is 5 liters.

Ingredients:

• Young zucchini - 3 kg;
• Bulgarian pepper - 1 kg;
• Garlic - 2-3 heads;
• Tomatoes - 500 g;
• Vegetable oil - 300 ml;
• Vinegar 9% - 130 ml;
• Sugar - 200 g;
• Salt - 2 tbsp. l.;
• Red hot pepper (chili) - to taste.

Cooking:

1. Sterilization of empty jars.
2. Preparation. Red vegetables and garlic are ground until smooth in a blender, zucchini are cut and mixed with vegetable paste. Spices and oil are added to them.
3. Cooking. The mixture is brought to a boil, then simmered under the lid for 15 minutes. Vinegar is poured in, heated without a lid for another 3 minutes.
4. Depositing in banks.
5. Storage. Screw the lids on, put them upside down, wrap them in a blanket, leave for a day.

Videos cooking

How to salt zucchini without sterilization

Harvesting zucchini is a simple matter. Boiling marinade, boiling filled jars, daily exposure, and you can serve it to the table. The proposed recipe further simplifies the cooking process: prolonged heat treatment after filling the jars is excluded. However, empty jars for preservation still need sterile ones.

Ingredients:

• Fresh zucchini - 1.5 kg;
• Garlic - 7-10 cloves;
• Salt, sugar - 3 tbsp. l.;
• Vinegar 9% (at a higher concentration, dilute with water) - 5 tbsp. l.;
• Bay leaf, fresh parsley, peppercorns - at your own discretion.

Step by step preparation:

1. Sterilization of empty jars.
2. Culinary processing. Soak zucchini in water for 2 hours.
3. Marinade. Add spices, herbs, vinegar to boiling water, heat for 3 minutes and bring to a boil again.
4. Cooking. Boil chopped zucchini in the marinade for 7-8 minutes.
5. Depositing in banks.
6. Storage. Close the jars tightly, put the lid down, insulate from the outside. Leave for 1 day.

Delicious preparations for the winter from zucchini

Zucchini salad for the winter

An appetizer for the winter leaves a pleasant aftertaste, warms up the body and soul.

Ingredients:

• Fresh zucchini - 3.5 kg;
• Salt - 2 tbsp. l.;
• Sugar - 1 tbsp. l.;
• Carrots - 5 pcs.;
• Garlic - 4 heads;
• Vinegar 9% - 250 ml;
• Sunflower oil - 0.5 l.;
• Spicy seasoning (red pepper, chili pepper) - to taste.

Cooking:

1. Sterilization of empty jars.
2. Cooking. Finely chop all fresh vegetables.
3. Brine. The oil is mixed with all the spices.
4. Salting. Keep vegetables in brine for 4 hours.
5. Bookmark in banks.
6. Storage. Screw on the lids, turn over, wrap with a blanket, let cool for 1 day.

Adjika from zucchini for the winter

Ingredients:

• Zucchini (does not matter, old or young) - 3 kg;
• Tomatoes - 1.5 kg;
• Carrots - 0.5 kg;
• Bulgarian pepper - 0.5 kg;
• Salt - 2 tbsp. l.;
• Sugar - 100 g;
• Garlic - 1 head;
• Sunflower oil - 200 ml;
• Vinegar 9% - 100 ml;
• Ground red hot pepper - 2.5 liters.

Cooking:

1. Peel vegetables, chop with a blender or meat grinder, combine into one mass.
2. Add sugar, red pepper, salt, oil.
3. Boil the mixture in an enamel pan for 40 minutes.
4. Chop the garlic, add to the vegetables, cook for another 5 minutes.
5. Add vinegar, cook for 2 minutes.
6. Put adjika in sterile jars, close them hermetically with lids, put them upside down, wrap them in a blanket. Leave for one day.
7. Place the jars upside down in a cool, dark place.

Video recipe

Zucchini caviar for the winter

Warm red color and thick sour cream consistency, zucchini caviar will truly delight you on cold winter days, reminding you of summer.

Ingredients:

• Zucchini - 1.5-2 kg;
• Tomato paste - 2 tbsp. l.;
• Carrots - 0.5 kg;
• Bulgarian pepper - 0.5 kg;
• Onions - 2 pcs.;
• Salt - 2 tbsp. l.;
• Sugar - 1 tbsp. l.;
• Vegetable oil - 200 ml;
• Vinegar 9% - 200 ml;
• Ground black pepper - 1 tsp;
• Garlic - 7 cloves.

Cooking:

1. Vegetables (except garlic and onions) peel and seeds, chop until smooth.
2. Finely chopped onion fry until transparent in a thick-walled dish (in a wok or a cast-iron roaster).
3. Add the vegetable mixture to the onion, bring to a boil without a lid over high heat. Pour in vegetable oil, cook over low heat for 50-60 minutes.
4. Add tomato paste, chopped garlic and spices, cook for another 15 minutes.
5. Pour in the vinegar, cook for 2 minutes.
6. Arrange the mixture in sterile jars, seal tightly with lids, turn upside down, wrap with a blanket. Leave for 1 day.
7. Turn the jars upside down, put in a cool dark place.

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.

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.

The summer season is in full swing and the garden is already making us happy with its harvest. By the time the zucchini ripen in the beds, we begin to remember all kinds of recipes for cooking zucchini dishes. You can eat them fresh and cook hearty meals, for example, with zucchini it turns out just amazing. Just like a barbecue side dish. But sometimes the harvests are so good that it’s impossible to eat everything fresh. Therefore, I want to talk about how to prepare zucchini for the winter in order to preserve vegetables and make delicious snacks from them.

Zucchini is a very juicy vegetable, but with no pronounced taste of its own. In this they are somewhat similar to cucumbers. But this does not prevent at all from preparing delicious canned food from them, because it is amazingly tasty. Believe me, canned zucchini is just as wonderful. After all, it's all about how to prepare them. Everything matters, from a set of spices and herbs to companion vegetables that will make up a batch of zucchini inside jars.

Zucchini is harvested in slices, in sauces, and in the form of vegetable salads. The options are countless. Let's look at several different delicious recipes for zucchini preparations for the winter in jars.

A great way to prepare homemade zucchini for the winter right in the country. Very simple and trouble-free, because you don’t have to bother with long sterilization of cans, but at the same time it is quite reliable. I have closed zucchini many times according to this recipe and they have never spoiled for me. To make pickled zucchini delicious, I use herbs and leaves from my own garden and vegetable garden. Your favorite spices are suitable, as well as currant and cherry leaves will add a great aroma. You can take a small piece of horseradish leaf, basil, thyme, tarragon, dill, parsley grown on the site.

Usually, those who love very bright spicy marinades add to them those herbs that they themselves love the most to taste, and I think this is right, because this way you and your household are guaranteed to like it.

I recommend closing zucchini for the winter in jars of 0.5 or 1 liter according to this recipe, so it will be convenient to open and consume them in a short period of time, one or two doses. You can take jars of a smaller volume, if there are such and sometimes you want snacks in a very small amount.

You will need:

• seedless young zucchini (you can use zucchini) - about 2 kg;
• dill umbrellas - 2-3 pieces;
• fresh small leaf of horseradish;
• tarragon, parsley, thyme, rosemary and other fresh herbs - several branches each;
• black peppercorns - 1 teaspoon;
• whole coriander seeds - 1 teaspoon;
• cloves - one piece per jar,
• blackcurrant leaves - 1-2 leaves per jar;
• cherry leaves - 1-2 leaves per jar;
• berries of black and red currants (you can gooseberries) - a few berries per jar.

For marinade:

• water - 1.5 liters;
• salt - 2 tablespoons;
• sugar - 4 tablespoons;
• vinegar 9% - 200 ml.

Cooking:

To prepare delicious crispy pickled zucchini for the winter, it is best to take young, medium-sized vegetables that still have thin skins and large seeds have not yet formed. Varieties without seeds, like zucchini, are also excellent. They don't even need to be peeled.

If the zucchini has already grown a little, then the thick skin will need to be peeled off and the seeds removed from the middle. For pickling, dense elastic pulp is suitable.

Prepare all vegetables and spices for pickling. Wash them thoroughly in running water.

Wash jars for blanks also thoroughly with hot water and baking soda. This will produce the minimum necessary disinfection for canning.

Arrange herbs, spices and berries. Arrange clean open jars. Now start putting leaves in each jar. A piece of horseradish, 1-2 leaves of currant and cherry, 1-2 sprigs of aromatic herbs. Save the dill for the end.

Put a few black peppercorns and coriander at the bottom of the jar. If you like more spices in the marinade, then you can also take a few seeds of cumin or anise. Or put both spices, from this only the flavor will be tastier.

Now cut the zucchini into pieces. Depending on the size of zucchini and jars, they can be cut in different ways. Not too large fruits, slightly larger than a large cucumber, can be cut into cubes. To do this, cut it in half across, and then each half into four pieces lengthwise.

You can also cut the zucchini into circles, then do not make them too thick. A thickness of 1.5-2 cm is great for preparing zucchini for the winter and they marinated perfectly.

Arrange the zucchini pieces tightly in the jar to fit as much as possible. Then put currant or gooseberry berries and dill sprigs on top.

Now we move on to filling the jars with liquid. In this recipe for making pickled zucchini for the winter, ordinary, just boiled water is poured for the first time. Boil the kettle and as soon as it is turned off, bubbling and boiling, pour water into each jar of zucchini and herbs to the very edge.

Close the lids immediately, but do not twist. Just cover slightly and leave to infuse for 15 minutes.

After the specified time, drain the water from each jar into one saucepan. To prevent the contents from falling out, drain, hold the lid on top. It is necessary that only liquid pour out, from which we will prepare the marinade.

Thanks to herbs, spices and berries, the water will acquire aroma and even color. Drain it all, then put the saucepan on the stove and let it boil again.

After boiling, repeat the procedure again. Pour the hot fragrant future marinade back into the jars. Get just as much as you need. Cover the jars with lids again and leave for another 15 minutes.

And now the most crucial moment. Once again, pour the water from the cans into a saucepan. Now you need to prepare the marinade according to the desired proportion. To do this, you need to measure the volume of the resulting water in a saucepan. Get a measuring cup or pitcher and measure. Then calculate by proportion how much salt, sugar and vinegar will be required.

For example, if you get 1 liter of marinade, then you need 1.3 tablespoons of salt, 2.5 tablespoons of sugar and about 130 ml of vinegar.

All of these must be added one at a time. As soon as you put the future marinade on the stove, put salt and sugar. Stir to dissolve completely. Once the marinade boils, add vinegar and remove from heat. Immediately pour hot into jars to the very edge and cover with lids.

Now the lids need to be screwed on tightly. In order for the blanks to stand for a long time, it is necessary to check the covers. They should be smooth, clean and tightly twisted. It is unacceptable to let air through or have rust spots for covers. Only in this way will zucchini for the winter without sterilization be safe from premature spoilage.

Now wrap the jars with a thick towel and leave to cool to room temperature. After that, they can be safely cleaned in a closet or cellar. Zucchini will be marinated to the desired condition in about 2-3 months, that is, by winter they will be completely ready and tasty!

A quick recipe for zucchini in tomato for the winter is perfect for those who like to prepare ready-to-eat dishes. In this form, zucchini is practically a salad or side dish. You can eat it for a snack, or you can serve it with the main course. Even on a holiday, such an elegant salad will look great on the table. Here, zucchini will be complemented with tomato paste, a little spicy chili and onion with carrots, for a richer taste. Preservation occurs by adding vinegar. That is, zucchini will be with a light pickled sourness.

You will need:

• small young zucchini - 1.5 kg;
• carrots - 2 pcs;
• onion - 1-2 pcs;
• garlic - 2-3 cloves;
• sugar - 2 tablespoons;
• salt - 1 tablespoon;
• tomato paste - 3 tablespoons;
• chili ketchup - 200 gr;
• vinegar 9% - 50 ml;
• vegetable oil - 80 ml.

Cooking:

Before you start cooking the zucchini themselves, it is best to sterilize the jars. Choose jars of a suitable volume, three-liter jars are not very suitable for harvesting zucchini for the winter, then it will be difficult to put them in the refrigerator, and hardly anyone will be able to eat so much at a time. The most suitable are cans of 0.5-1 liter.

Steam sterilize the jars or in the oven. You can do it quickly in the microwave. Pour a quarter of a jar of water and put it in the microwave for 5 minutes. The water will boil and sterilize the jar from the inside. Do not forget to thoroughly wash the soda cans before sterilization. Put the lids in a small ladle and boil in water on a regular stove. Leave the jars and lids to cool and start cooking.

Wash small young zucchini and cut off the stem. Without peeling the skin, cut them into circles with a thickness of 0.5 to 1 cm. Set the zucchini aside for a while.

Peel and grate the carrots on a coarse grater or Korean carrot grater to make thin pieces. Cut the onion into thin half rings.

In a separate plate, stir the tomato paste with water in a ratio of 3 tablespoons of paste to 200 ml of water. You will get something like tomato juice.

Place the zucchini, onion and carrots in a large saucepan. Pour in the freshly diluted tomato sauce. Add salt, sugar and hot chili ketchup. If you do not like it too spicy, then you can put less ketchup. Mix everything well and put on the stove over medium heat. It is necessary to stew zucchini in tomato paste with vegetables for about half an hour.

At first, the liquid may seem small, but the zucchini will release juice in the process and there will be enough delicious tomato sauce. Five minutes before it's ready, squeeze the garlic into the pan. Stir and simmer some more. Before removing from the stove, pour the vinegar, boil for 1-2 minutes and remove from heat.

Arrange zucchini in tomato paste in prepared sterilized jars, filling to the brim. Close the lids tightly on each jar.

Wrap the twisted jars in a thick towel or blanket and let cool completely in this form. After cooling, ready-made zucchini for the winter with tomato paste can be stored in a convenient place. Feel free to put them in a closet, closet or cellar where you store other blanks. A month later, another can already be taken out and tasted delicious zucchini.

Marinated crispy zucchini rolls - video recipe

If you are looking for an original, new, but always tasty way to close zucchini for the winter, then I suggest that you familiarize yourself with the following video recipe. Pickled zucchini is very tasty, but how to make them spectacular and beautiful. Everything is simple. It is necessary to cut zucchini and carrots into thin long plates, and then twist them into beautiful rolls. Moreover, place a bright orange carrot in the middle of a zucchini roll. This appetizer looks amazing. Imagine a festive table with such wonderful self-cooked snacks. But even on a normal day, it will be very pleasant to open a jar of such pickled zucchini and enjoy the taste and appearance.

Light sourness from vinegar, aromatic herbs and spices, a little garlic, that's what will complement the taste of zucchini. And, of course, carrots. Let's see how to cook.

It is not difficult to find delicious recipes for harvesting zucchini for the winter, it is difficult to choose from them. Especially when you want to try more and more variety. With the following recipe, I suggest you preserve zucchini like mushrooms. Mushrooms are harvested in a similar way, and specifically milk mushrooms, and therefore ready-made zucchini will remind them a little. This is a very interesting way of pickling, and the result will make you use it next year. I got acquainted with the recipe a couple of years ago, when the harvest of zucchini in the country exceeded all my expectations.

You will need:

• zucchini - 1.5 kg;
• garlic - 1 head;
• dill - 1 bunch;
• allspice peas - 7-8 peas;
• ground black pepper - 0.5 teaspoon;
• cloves (optional) - 4-5 pcs;
• salt - 1 tablespoon;
• sugar - 2 tablespoons;
• vinegar 9% - 70 ml;
• vegetable oil - 70 ml.

Cooking:

The main secret of cooking zucchini for the winter according to this recipe is that you do not need to add any water to brew the marinade. All the liquid will be exclusively the zucchini's own juice, which will only make them tastier.

First, wash the zucchini and cut off both ends. If you have young zucchini with a thin skin, you can not peel it off. As a result, in pickled form, such zucchini will be more crispy due to the skin than those that you peel. It is better to peel zucchini if ​​they are too large and overripe.

For pickling in this form, green zucchini and zucchini are more suitable. Yellow zucchini will become very soft and, when cooked, can completely boil into porridge, this is not desirable as it will ruin the entire workpiece.

Cut the zucchini into cubes. To do this, divide them lengthwise into 4 parts, and then the resulting bars across with steps of 2-3 centimeters.

Rinse fresh dill and pat dry to remove excess water. Then chop it finely and put it in a large saucepan along with the zucchini pieces.

Now peel and finely chop the garlic. You can rub it on a grater. Add the garlic to the pot with the zucchini. Pour salt, sugar, vegetable oil and vinegar there. Put in the pepper. Now mix everything thoroughly so that all the ingredients are evenly distributed over the zucchini. Cover the pot with a lid and leave to infuse and marinate for at least 4 hours.

While the zucchini is pickling, sterilize the jars in a way convenient for you. After 4 hours, the zucchini in the saucepan will start up the juice and will already be half in the liquid. This will be our marinade, consider that it is already completely ready.

Take clean jars and fill them with zucchini and their juice on top.

Now you need to sterilize the zucchini in jars so that they last for a long time. To do this, take a large saucepan, put a clean kitchen towel on the bottom, and put jars on top. Banks should be covered with lids, but not twisted. Now pour cold water over the "shoulders" of the cans and put on the stove.

The water should boil. Boil jars in water for 20 minutes if the jars are 0.5 liters and 25 if 1 liter each. Larger jars take even longer to boil.

After 20 minutes, turn off the stove and carefully, so as not to burn yourself, pull the jars out of the water. Screw the caps on immediately. Turn over, check that the water does not leak and put together on a towel. Wrap jars of zucchini on top with a thick towel or blanket and leave it like that for a day.

It's so easy to prepare zucchini for the winter like mushrooms. They will serve you as an excellent snack on winter days and remind you of summer.

There is a very tasty and interesting carrot salad, which is called Korean carrots. But at the same time, Koreans have never heard of him. I don’t think they’ve ever heard of Korean-style zucchini, but that’s no reason for you to deny yourself this delicacy. Spicy, spicy, sour, marinated zucchini for the winter in Korean will become your winter joy on the home table. Well, it goes without saying that the zucchini will be thinly sliced, like the famous carrot. So it's not only tasty, but also beautiful.

You will need:

• zucchini - 3 kg;
• carrots - 0.5 kg;
• sweet pepper - 0.5 kg;
• garlic - 7-8 cloves;
• vinegar - 170 ml;
• vegetable oil - 150 ml;
• sugar - 100 gr;
• salt - 3 tablespoons;
• hot pepper (optional) - 2-3 pcs;
• seasoning for Korean carrots - 20 grams.

Cooking:

Harvesting zucchini for the winter in Korean is as simple as the other types that I have already reviewed.

Zucchini are suitable both young and overripe large. The only difference is that young zucchini are cut whole, and old ones without skin and seeds inside.

Take a Korean carrot grater and grate all the zucchini on it. Cut large ones in half lengthwise, cut out the seeds, and grate the halves.

Wash the carrots, peel and grate them too. Onion cut into thin half rings or small cubes. Cut the sweet pepper in half, clean out the core and chop into very thin strips so that they look like those made by a grater.

Put everything in a large bowl or pan and squeeze the garlic into it. Mix all the vegetables together until you get a salad.

Now we will make a marinade based on our own vegetable juice. To do this, add salt, sugar, vinegar, malos and spices for Korean carrots to the vegetables in a saucepan. Mix everything thoroughly and cover with a lid. Let it brew for 3 hours, during which time a very large amount of natural juice will stand out. Everything will be marinated in it, since we have already added vinegar.

During the time that the Korean-style zucchini is infused, sterilize the jars. In ready-made clean and dry jars, place the resulting vegetable mixture along with the juice, while filling the jars to the top.

Be sure to pour the marinade so that everything inside the jars is buried in it. The quality of conservation depends on this.

Now cover with sterilized lids and place the jars up to the pan. Place a kitchen towel under the jars. Now fill them with water up to the "shoulders" and put on fire. Jars with zucchini should boil in water for at least 20 minutes (for 0.5 liter jars).

The larger the can, the longer the boil. After that, remove the jars from the water, wipe and tighten the lids firmly. Wrap the jars in a thick blanket and leave to cool completely. Then it can be stored at room temperature.

This is how Korean-style zucchini is prepared for the winter. Bon appetit on long winter days and evenings.

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