Various preparations for the winter from zucchini. Preserving zucchini for the winter in a liter jar

From the recipes below, you will learn how to prepare zucchini for the winter. The neutral taste of the vegetable allows you to combine it with other ingredients, seasonings, spices and marinades, creating delicious snacks. In addition, sliced ​​\u200b\u200bfruits can be frozen and used in the off-season as needed.

How to close zucchini for the winter?

All kinds of preparations for the winter from zucchini will help to noticeably diversify and refresh the menu in the cold season, when the harvest period is far behind. The proposed ideas will help determine the choice of suitable recipes and put them into practice.

1. Zucchini for the winter can be cut and marinated in a concise or more intricate marinade.
2. Young fruits are used entirely, cutting off the edges, and more mature ones are removed from the peel and the middle with seeds.
3. If you add zucchini slices with other vegetables and stew, you get a delicious lecho, salad, adjika, vegetable caviar.
4. By following the tricks of proven technology, you can prepare a snack that is similar in taste to pineapples or mushrooms.
5. When the zucchini dishes for the winter are prepared, the vegetable can also be frozen by cutting into slices.

Recipe for pickled zucchini for the winter

The simplest vegetable preparation is pickled zucchini for the winter without sterilization. The proposed recipe can be adapted to your taste preferences by adding other spices or adjusting the proportions of the marinade components. In addition to the traditional dill with horseradish and currant leaves, you can add parsley, celery, basil. The calculation is given for one liter jar.

Ingredients:

• zucchini - 1-1.5 pcs.;
• salt - 1 teaspoon;
• sugar - 2 teaspoons;
• vinegar - 1 tbsp. spoon;
• laurel - 1 pc.;
• garlic - 1-2 cloves;
• peas of black and allspice - 3-5 pcs.;
• dill umbrellas, horseradish and currant leaves.

Cooking

1. Greens, laurel, garlic, pepper are placed at the bottom of a sterile jar.
2. Add slices of zucchini, pour everything with boiling water.
3. After 10 minutes, the infusion is drained, allowed to boil.
4. Repeat the procedure 1 more time.
5. Salt, sugar are poured into the jar, vinegar and boiling infusion are poured.
6. Cork zucchini for the winter, wrap until cool.

Zucchini in chili ketchup - a recipe for the winter

Moderately spicy and spicy are good for the winter. You can prepare a tomato supplement yourself from fresh tomatoes boiled to a density, or you can use ready-made ketchup bought in a store. The result will pleasantly surprise and delight you with the excellent taste of the resulting workpiece.

Ingredients:

• zucchini - 2 kg;
• chili ketchup - 1 cup;
• salt - 2 tbsp. spoons;
• sugar - 1 cup;
• laurel - 5-6 pcs.;
• vinegar 9% - 200 ml;
• water - 1 l;
• garlic - 4 cloves;
• black peppercorns - 20 pcs.

Cooking

1. Zucchini is cut and placed in sterile jars, adding peppercorns, garlic, laurel.
2. Pour boiling water over the slices twice, bringing the drained liquid to a boil.
3. For the third time, add salt, sugar, ketchup to the infusion, boil for a minute, pour in vinegar and pour the marinade into jars.
4. Cork zucchini with ketchup for the winter, wrap until cool.

Lecho from zucchini for the winter

For the winter, prepared according to the following recipe, it will delight you with a balanced, pleasant, moderately spicy taste, appetizing appearance and amazing aroma. If desired, water with tomato paste can be replaced with a portion of tomato puree, homemade sauce, or simply chopped tomatoes in a blender.

Ingredients:

• zucchini - 2 kg;
• bell pepper and onion - 1 kg each;
• salt - 2 tbsp. spoons;
• sugar - 1 cup;
• oil - 1 glass;
• tomato paste - 500 g;
• water - 700 ml;
• vinegar 9% - 3 tbsp. spoons;
• water - 1 l;
• allspice - 5 peas.

Cooking

1. Mix water, pasta, oil, salt, sugar, pepper, boil for 3 minutes.
2. Add chopped zucchini, stew for 10 minutes, lay slices of sweet pepper.
3. After another 10 minutes of stewing, throw onion rings, stew everything together for 20-30 minutes, pour in vinegar and pack the mass in sterile jars.
4. Cork zucchini with lids for the winter, wrap until cool.

Zucchini like pineapples for the winter

The following recipe for preserving zucchini for the winter will allow you to enjoy a sweet variation of the workpiece, which, in terms of its taste characteristics, will replace canned pineapples. The secret to success is to use pineapple juice, the taste and aroma of which is absorbed by zucchini slices, turning into a desired delicacy.

Ingredients:

• zucchini - 2 kg;
• pineapple juice - 700 ml;
• sugar - 1 cup;
• citric acid - 1.5 teaspoons;
• vanillin - a pinch.

Cooking

1. Purchased pineapple juice, sugar, citric acid and vanillin are combined in a saucepan, heated to a boil.
2. Zucchini get rid of the peel, cut into circles and cut out the middle with a glass.
3. The resulting rings are immersed in boiling syrup, boiled for 15 minutes, laid out in sterile jars, corked and wrapped until cool.

Korean zucchini salad for the winter

For the winter, it will allow you to enjoy the sharpness and piquancy of the workpiece with an oriental accent. In this case, squash pulp, like carrots, is ground on a Korean grater with straws. However, if desired, the shape of the cut can be changed by chopping the vegetable into slices, semicircles or slices.

Ingredients:

• zucchini - 1 kg;
• carrots and onions - 150 g each;
• bell pepper - 2 pcs.;
• garlic - 1 head;
• dill and parsley - 0.5 bunch each;
• vinegar and oil - 5 tbsp. spoons;
• sugar - 3 tbsp. spoons;
• salt - 2 teaspoons;
• seasonings for carrots in Korean - 1 tbsp. spoon.

Cooking

1. Combine grated zucchini, carrots, garlic and bell pepper in a saucepan.
2. Add the rest of the ingredients, leave for 2 hours.
3. The mass is laid out in jars, sterilized for 20 minutes, corked, allowed to cool upside down.

Adjika from zucchini for the winter

Spicy zucchini for the winter, decorated according to the following recommendations in the form of adjika, will pleasantly surprise you with a stunning harmonious and piquant taste. The resulting appetizer is good on its own with a slice of fresh crispy toasted bread, toast, or as an accompaniment to pasta or meat dishes.

Ingredients:

• zucchini - 3 kg;
• carrots and sweet peppers - 0.5 kg each;
• garlic - 5 heads;
• tomatoes - 1.5 kg;
• sugar - 100 g;
• vinegar - 100 ml;
• salt and hot pepper - 2 tbsp. spoons;
• oil - 200 ml.

Cooking

1. All vegetables, except garlic, are twisted in a meat grinder.
2. Add salt, sugar, pepper, oil, boil for 30 minutes.
3. Garlic is introduced, after 5 minutes of cooking vinegar, heated for a minute.
4. Cork zucchini for the winter in sterile jars, which are wrapped until cool.

Zucchini caviar for the winter - a simple recipe

For the winter, it will be an excellent side dish for a winter everyday meal or an independent snack that can be served with a slice of bread. Tomato sauce can be replaced with pasta or, on the contrary, fresh twisted tomatoes, and ground red pepper or chili can be added for spiciness.

Ingredients:

• zucchini - 3 kg;
• tomato sauce and mayonnaise - 250 g each;
• garlic - 10 cloves;
• sugar and vegetable oil - 100 g each;
• vinegar - 40 ml;
• salt - 1 tbsp. spoon.

Cooking

1. Zucchini and garlic are passed through a meat grinder, placed in a saucepan.
2. Mayonnaise, sugar sauce, salt, oil are added.
3. The mass is boiled for 2.5 hours, vinegar is poured in, heated for a minute and the caviar is packaged in sterile jars.
4. They complete the canning of zucchini for the winter in the form of caviar by corking containers, which are then wrapped and left to cool.

Zucchini like milk mushrooms - a recipe for the winter

Further on how to make zucchini for the winter like mushrooms. The resulting pickled vegetable slices resemble canned milk mushrooms in taste and structure. To create the desired effect, squash fruits are removed from the peel and the middle with seeds is removed from them. The pulp is cut into cubes or medium-sized slices.

Ingredients:

• zucchini - 3 kg;
• dill - 2 bunches;
• garlic - 10 cloves;
• sugar - 150 g;
• vinegar and oil - 1 glass each;
• ground black pepper - 1 tbsp. spoon;
• salt - 2 tbsp. spoons.

Cooking

1. Chopped zucchini, garlic, dill and marinade components are mixed in one container and left for 3 hours.
2. Lay out the mass in jars, sterilize them for 10 minutes, then cork and turn the lids down.

How to freeze zucchini for the winter?

Having mastered the recipes for popular preservation, it's time to figure out how to freeze fresh zucchini for the winter. A similar blank can be used to prepare soups, stews, vegetable purees and other dishes.

1. Zucchini can be frozen in cubes, mugs, half circles, or even in the form of mashed potatoes.
2. To keep the shape, get rid of excess moisture and compact the pulp, boil the slices for a couple of 5 minutes.
3. Dry the zucchini, put it in bags, send it to the freezer.

Everyone prepares zucchini for the winter, of course, from those who are engaged in harvesting. This is perhaps the easiest product to prepare and prepare for winter. They can be prepared by adding any vegetables. They are compatible with everyone.

Even when we cook them or look at them, we add different vegetables, different spices in the pan and it's all very tasty.

I'm not talking about which we cook even with meat, but in another article. So you see what a variety of cooking zucchini.

Recipes for harvesting zucchini for the winter are as varied as the recipes for preparing them for dinner. But in this article we will consider only preparations for the winter. Several different recipes. Read, watch, prepare.

I wish you success! You will succeed.

Menu:

1. Zucchini for the winter canned with tomatoes and bell peppers

Ingredients:

• Zucchini - 1 kg.
• Tomatoes - 1 kg.
• Bulgarian pepper (large) - 1 pc.
• Hot pepper to taste
• Garlic - 5-6 cloves

For marinade:

• Vinegar 9% - 70 ml.
• Vegetable oil - 70 ml.
• Sugar - 100 g.
• Salt - 1 tbsp. l. (without slide)

Cooking:

1. My zucchini, dry with paper towels. Cut off the ends on both sides. We cut the zucchini across, into pieces of about 5 cm. Cut off the skin from them, cut into 4 parts, remove the seeds and cut into slices.

2. We will weigh already chopped zucchini. We should have 1 kg of them.

3. Tomatoes and peppers, sweet and spicy, also wash, dry and scroll in a meat grinder. We spread the scrolled tomatoes in a pan, add the scrolled peppers to them. Add salt, sugar. Add sunflower oil.

4. Finely chop the garlic. But garlic and vinegar, we will add later.

5. Put a saucepan with a mixture of tomatoes and peppers on the stove and bring to a boil. Let it boil for 8-10 minutes.

6. We send zucchini to the pan and cook for 30 minutes, with occasional gentle stirring. Don't break the zucchini. They should boil, become soft. Do not let them boil, check. You may need less time than 30 minutes.

7. 10 minutes before the end of cooking, add chopped garlic and pour vinegar a couple of minutes before the end of cooking. Close the lid so that the vinegar does not evaporate much. Let it boil and remove from fire.

8. We lay out our finished product in sterilized jars and roll it up or close it tightly with special lids. Immediately turn the jars upside down. Check for leaks under the covers.

9. We wrap the jars with a warm towel and let them cool completely.

Our zucchini canned for the winter are ready.

We store zucchini in a cool place. I think these will work well at room temperature.

You've probably already tried. When infused, they will be even tastier.

Bon appetit!

1. Zucchini for the winter in Korean is very tasty

Ingredients:

• Young zucchini - 2 pcs.
• Carrots - 2 pcs.
• Bulb - 1 head
• Sweet pepper (large) - 1 pc. (For beauty, you can take 2 halves, red and yellow)
• Garlic - 5 - 6 cloves
• A bunch of greens (Dill, parsley)
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Korean seasoning - 1 tbsp. l.
• Hot pepper to taste
• Vinegar 9% - 5 tbsp. l.
• Vegetable oil - 100 ml.

Cooking:

1. We wash all vegetables and herbs. Zucchini cut into cubes about 2-3 cm long. It's not essential, so you can cut it however you like.

2. We rub the carrots on a carrot grater in Korean. Of course, if there is no such grater, you can grate on an ordinary one. In extreme cases, you can cut with a knife into thin long strips.

3. Cut the onion into thin half rings.

4. Greens - dill and parsley finely chopped in the usual way.

5. Cut the sweet pepper into quarters - into rings, rub the garlic cloves on a fine grater.

6. Put the chopped zucchini in a deep cup, send grated carrots, chopped sweet red and yellow peppers, and onions to them.

7. Add chopped greens and grated garlic.

8. Mix everything thoroughly. Set the vegetables aside for now.

9. We make refueling. For dressing, one tablespoon of salt (without a slide) and two tablespoons of sugar (also without a slide), pour into a cup.

10. Add Korean seasoning to them, also a tablespoon. Korean seasoning is sold spicy and not spicy. Well, take it to your liking.

11. Add a little ground red, hot pepper, again, add to your liking. Pour 5 tablespoons of 9% table vinegar. Pour in 100 ml vegetable oil. We mix everything.

12. Pour the previously set aside vegetables with the resulting dressing, mix thoroughly and leave it right on the table for 3 hours so that they marinate.

13. After 3 hours, we taste the already marinated zucchini, add if something is missing and put our zucchini in sterilized jars. Pour the juice that has formed in the zucchini into each jar. We fill the banks to the top.

14. We put some kind of rag or towel on the bottom of the pan, put the jars in the pan and cover with lids. Pour water over the shoulders of the jars. Bring to a boil. Reduce the heat so that the water boils slowly, does not splash out of the pan.

15. Boil the jars for 15 minutes, if the jars are half a liter. Liter jars boil a little longer, 20-25 minutes.

16. Our zucchini are ready in Korean for the winter. They turned out beautiful and delicious.

You can't imagine better for winter. Yes, they are good in the summer too.

Bon appetit!

1. Marinated zucchini for the winter, like mushrooms

Ingredients:

• Zucchini - 1 kg.
• Medium carrot - 1 pc.
• Garlic - 3-4 cloves
• A bunch of dill - 1 pc.
• A bunch of parsley - 1 pc.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Ground black pepper - ¼ tsp
• Vinegar 9% - 3 tbsp. l.
• Vegetable oil - 3 tbsp. l.

Cooking:

1. Wash vegetables and greens and let dry or blot with paper towels.

2. We have young zucchini, so we only peel the thin top layer of the skin so that they are more tender. We leave the main skin and do not remove the seeds. There are practically none. Cut the zucchini into small cubes. Cut the carrots into thin semicircles and send to the zucchini.

3. Add chopped garlic, parsley and dill, a spoonful of salt, two tablespoons of sugar, three tablespoons of vinegar and three tablespoons of vegetable oil. Sprinkle some black ground pepper.

4. Mix everything thoroughly and leave to marinate on the table for 3-4 hours.

5. After 4 hours, we begin to lay out zucchini with herbs in sterilized jars. We put the zucchini very tightly. We press down lightly with a spoon so that they are completely filled with the juice released from them.

6. We put the jars in a saucepan, on a towel, cover with lids and fill them with water up to the shoulders or neck.

7. We put the pan on the fire, bring the water to a boil, reduce the heat and let it boil for another 20 minutes. Our jars are 700 grams. If you boil liter, you need 25 minutes. Half-liter - 15 minutes.

8. We take out the cans from the water. Be careful! Banks are very hot. We twist the lids well or roll them up.

Pickled mushroom-like zucchini are ready.

Bon appetit!

Zucchini salad for the winter is a good alternative to classic preparations - lecho, caviar, etc. We have 7 recipes that you and your household will surely like.

• zucchini - 3 kg
• onion - 1 kg
• tomatoes - 1 kg
• carrot - 1 kg
• sunflower oil - 200 ml
• salt - 3 tbsp.
• granulated sugar - 5 tbsp.
• ground black pepper - 1 tbsp.
• white wine vinegar - 3 tbsp.

Onions should be peeled and finely chopped. Peel the carrots and grate on a medium grater. For cooking, you can use a food processor, which will speed up the process.

It is best to take young zucchini so as not to cut the peel. Cut the zucchini into small cubes. Wash the tomatoes as well and cut into cubes. It is necessary to pour sunflower oil into the pan and put the onion there to stew it a little.

Then you need to add carrots and stew a little more. Add zucchini to onions and carrots, simmer everything together for about 10 minutes. Then add tomatoes, salt, add granulated sugar, vinegar and mix the salad.

Cover the pan with a lid and simmer over low heat for 1-1.5 hours. Add ground pepper to the prepared salad and arrange in jars, only sterilized. Roll up all the lids and put upside down to cool. You can even wrap the salad until it cools completely.

Recipe 2: salad for the winter of zucchini and carrots

• zucchini - 800 g,
• vegetable oil - 80 ml,
• onion - 220 g,
• carrots - 250 g,
• sugar - 60 g,
• table vinegar - 60 ml,
• garlic - 5 cloves,
• salt - 10 g,
• paprika - 3 g,
• allspice - 3 pcs.

First, we deal with zucchini - thoroughly wash them under cool water, dry them with a kitchen towel. If the zucchini is no longer young - be sure to remove the peel and remove the ripened seeds, but if we use young zucchini - just cut into small thin pieces. We choose any method of slicing - if desired, three on a grater for carrots in Korean, or the mode in thin slices.

We prepare young vegetables - we clean the carrots from a thin peel with a vegetable peeler, cut off the green stems of a young onion, thoroughly wash the vegetables, dry them. We cut the carrots and onions into plates and half rings of thin thickness.

We take a thick-walled pan, load all the prepared ingredients into it.

We add all the spices - pour in vegetable oil, immediately add a portion of vinegar, put a generous handful of sweet ground paprika, add salt and pepper, do not forget about sugar and garlic, which we first clean and three, or finely chop. You can add your favorite spices/spices if you like. Mix everything thoroughly, leave it alone for two hours so that all the ingredients give up their juice.

After the time has elapsed, bring the contents of the pan to a boil, immediately remove from the stove. If you add a bay leaf, be sure to remove it so that it does not give the workpiece a bitter, unpleasant taste.

We lay out the salad in pre-sterilized jars. Pour in the juice that our vegetables have isolated. We sterilize the salad for ten minutes, from the moment of boiling.

We process the lids - put them in boiling water, hold for three minutes, remove with a slotted spoon. We hermetically cork the salad, put the jar on its side - the liquid and air do not leak out - the seaming is successfully done. Now turn the jars upside down, cover with a blanket, cool for 24 hours.

We rearrange the prepared salad on the shelf of a cool room.

Recipe 3: cucumber and zucchini salad for the winter

• cucumbers 500 g
• tomatoes 350-450 g
• young zucchini 300 g
• bell pepper 2 pcs.
• carrot 1 pc.
• onion 100 g
• garlic 50 g
• salt 0.5-1 tbsp. l.
• vegetable oil 50-60 ml
• apple cider vinegar 25 ml
• parsley and dill to taste

Finely chop the onion and carrot.

Cut the tomatoes into small cubes or pass through a meat grinder.

Sauté onions and carrots until translucent. Then add chopped tomatoes. Simmer the sauce for 5-10 minutes over low heat.

To this vegetable sauce, add chopped garlic, bell pepper and herbs to taste.

Prepare cucumbers and zucchini, cut them into semicircles.

The sauce must be salted and slightly sweetened, if the tomatoes are sour in taste.

Pour the prepared vegetables into the sauce, pour in the apple cider vinegar and cook over medium heat for about 5 minutes.

Fill sterilized jars with salad, cover with lids.

Sterilize the salad in a pot of water for 20 minutes (500 ml) and then carefully roll up the jars with lids. Flip the banks.
Wait until the jars of zucchini and cucumber salad have cooled for the winter, and put the canned food in the pantry.

Recipe 4: zucchini salad for the winter “lick your fingers” without sterilization

• zucchini - 2 kg
• greens - 2 bunches
• garlic - 2 heads
• water - 1.7 l
• sugar - 4 tbsp
• salt - 4 tbsp
• ground black pepper - 1 tsp
• red ground pepper - 1 tsp
• bay leaf - 6 pcs
• vinegar - 100 ml
• cloves - 10 buds
• coriander - 1 tsp
• vegetable oil - 250 ml

Wash the zucchini, cut the stalks, peel and remove the seeds. Cut the pulp into rings.

Tear the greens into nets, divide the garlic into teeth and put them on the bottom of the jars. Place zucchini on top.

For the marinade, heat water, put sugar, salt, spices, spices and bring to a boil. When the liquid begins to boil, pour in the vegetable oil and boil again. At the end, add vinegar, mix and remove from heat.


Pour jars with hot marinade, roll up, turn over and let cool completely. Then put it in a cool place and store “you will lick your fingers” zucchini there, canned without sterilization until winter.

Recipe 5: mother-in-law salad tongue from zucchini with garlic for the winter

• Zucchini (young) - 3 kg
• Carrots - 3 pcs.
• Sweet pepper - 3 pcs.
• Tomato paste - 500g or 1.5 l tomato puree
• Garlic - 100 g
• Hot pepper - 1 pc.
• Sugar - 180 g
• Vegetable oil - 200 ml
• Coarse salt - 2 table. spoons
• Vinegar 9% - 180 ml

Prepare, wash and clean all the necessary products.

As you already understood, zucchini must be cut into long slices of 5 mm thick. In the original recipe, it is cut in long slices, but next time I will cut into rings or cut these plates in half, because it is inconvenient to put them in jars and eat too. (I'm making a note to myself.)

Grate carrots on a coarse grater.

Grind the garlic, a blender came to my aid. How good it is!

Cut sweet pepper into strips.

If there is no tomato paste, then you can simply chop the tomatoes with a blender or through a meat grinder, you get tomato puree.

Finely chop the hot pepper. Be careful here, hands bake after it, so it’s better to work with it with gloves and not touch other parts of the body with your hands. If you like a spicy snack, add one hot pepper, and more to taste.

Place all chopped vegetables in a suitable sized bowl. Add all spices - salt, sugar. Pour in vegetable oil and vinegar. Stir and set aside for 1 hour to let the zucchini juice.

Put to boil. After the moment of boiling, boil for about 40 minutes, stirring constantly.

While the salad is cooking, I wash and sterilize the jars.

Put the ready-made salad from zucchini "mother-in-law's tongue" into sterile jars and roll up for the winter. A wonderful snack is ready.

As usual, I turn the jars upside down and cover with a blanket for a day.

Recipe 6: Korean zucchini salad for the winter

• 3 kilograms of zucchini,
• 0.5 kilograms of carrots,
• 0.5 kilograms of onions,
• 2 tbsp. l. fine salt,
• 1 cup of sugar,
• 150 ml 9% vinegar,
• 1 tsp seasonings for carrots in Korean,
• 1 glass of oil.

Prepare the vegetables for the salad.

Wash the zucchini thoroughly, remove the skin and, if necessary, remove the seeds. Grate for Korean carrots.

Carrots also need to be thoroughly washed and peeled. And also grate on the same grater.

We clean the onion from the husk, wash it, and cut it into half rings, preferably thinner than mine.

We combine everything together in a deep saucepan or an enameled basin. Add sugar, salt, seasoning for Korean carrots, vinegar and vegetable oil.

Mix the salad thoroughly. Let's stand a little.

We lay out the salad in clean, prepared jars, pour the remaining marinade.
Sterilize in the oven for 10-15 minutes (half-liter jars).
And roll up with sterilized lids.

Recipe 7: Winter Zucchini Ankle Bens Salad

• Zucchini - 2 kg
• Onion - 200 g
• Sweet pepper - 5-6 pcs.
• Tomatoes - 1 kg
• Vegetable oil - 1 cup (200 ml)
• Sugar - 1 cup (200ml)
• Salt - 1 table. spoon
• Tomato paste - 200 g
• Water - 1 l
• Vinegar 9% - 100 ml

Prepare jars in advance, wash and sterilize.

Many housewives sterilize jars in the oven, in the microwave, and I sterilize the old fashioned way over steam.

From this amount of products, approximately 4.5 liters of ready-made salad will be obtained. Dissolve tomato paste in 1 liter of water. (I think it can be replaced with tomato juice or chopped tomatoes in the same amount.) Then wash thoroughly, clean all the vegetables and chop. How to cut into cubes or straws decide for yourself. For Ankle Bens zucchini salad, I make all the cuts into strips, I like it better this way. If you decide on a cube, then cut all the vegetables into a cube.

I cut the zucchini in half lengthwise and again in half lengthwise, then it is easy to cut into identical cubes. I cut the onion into strips, sweet pepper into strips.

Cut the tomatoes into slices as for a regular salad.

Bring the tomato solution to a boil, add all the prepared vegetables, add spices (sugar, salt) and pour in vegetable oil.

Mix and cook for 20 minutes. Boiling time is always counted from the start of boiling. At the end of cooking, add vinegar and mix.

Arrange the finished salad in sterile jars and roll up.

Turn the lids down and wrap with a blanket. The next day, you can hide in the pantry, and in the winter you can feast on it, serve it as a snack or as a side dish.

Zucchini salad with parsley and hot peppers.

Ingredients:

• 500 g zucchini
• 50 g parsley
• 30 g garlic
• 10 g fresh hot pepper
• 70 ml vegetable oil
• 20 ml 9% vinegar
• 15 g salt
• 2 g ground black pepper

Cooking method:

To prepare such a salad, zucchini must be cut into thin strips, squeezed slightly. Finely chop the parsley, garlic and hot pepper, add to the zucchini. Sprinkle with salt and pepper, pour over with oil, mix, leave for 2 hours. Then transfer to jars along with the extracted juice. Pour in the vinegar, cover with a lid and sterilize the jars with a volume of 0.5 l for 15 minutes. Then roll up, turn over and let cool.

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Salad of zucchini, carrots and bell peppers.

Ingredients:

• 2.5 kg zucchini
• 300 g
• 300 g bell pepper
• 50 g garlic
• 150 ml vegetable oil
• 75-100 ml of 9% vinegar
• 75-100 g sugar
• 30-50 g salt
• dill and parsley
• ground black pepper and other spices to taste

Cooking method:

Cut carrots, bell peppers and young zucchini into strips (you can not cut the peel from zucchini. Pour oil into a saucepan, put vegetables, cover, simmer for 15-20 minutes. Add salt, sugar, spices, chopped herbs and garlic, simmer another 5- 7 minutes Pour in the vinegar, mix, bring to a boil.Hot zucchini salad for harvesting for the winter should be put into jars, rolled up, wrapped until cool.

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Ingredients:

• 1 kg zucchini
• 100 g carrots
• 100 g red bell pepper
• 50 g garlic
• 20 g fresh hot pepper
• 50 g of dill and parsley
• 100 ml 9% vinegar
• 50 ml vegetable oil
• 25 g sugar
• 15 g salt

For marinade:

• 500 ml water
• 50 ml 9% vinegar
• 20 g salt

Cooking method:

The recipe for such a salad for harvesting zucchini for the winter Bulgarian and hot peppers, carrots, garlic, dill and parsley must be passed through a meat grinder. Add oil, salt, sugar, vinegar, cook for 20 minutes after boiling. Cut the young zucchini into slices, peel the old ones first. Mix ingredients for marinade, bring to a boil. Dip the zucchini in the marinade, cook for 5 minutes after boiling. Put the zucchini and vegetable mass in layers in prepared jars, compacting each layer with a spoon. Pour in boiling marinade. Roll up jars with homemade zucchini and wrap until cool.

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Ingredients:

• 3 kg zucchini
• 2.5 kg carrots
• 100 g garlic
• 500 ml chili ketchup
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 150-200 g sugar
• 50-60 g salt
• 5-7 g ground hot pepper

Cooking method:

Wash the zucchini thoroughly, cut into thin long slices. Pass carrots and garlic through a meat grinder, put in a saucepan, add vegetable oil, simmer for 5 minutes. Then add ketchup, salt, sugar and hot pepper, bring to a boil. Put in a boiling mass of zucchini, simmer for 20 minutes after boiling, stirring from time to time. Pour in vinegar, simmer for another 2 minutes. Arrange the hot billet of zucchini in sterilized jars. Roll up, turn over and wrap until cool.

Ingredients:

• 3 kg zucchini
• 400 g
• 100 g garlic
• 50 g fresh hot pepper
• 1.5 l tomato juice
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 200 g sugar
• 50-70 g salt
• 30 g prepared mustard

Cooking method:

The recipe for this zucchini preparation is rightfully considered one of the most delicious. To prepare it, zucchini must be peeled, cut lengthwise into long slices about 1 cm thick. Combine tomato juice, sugar, salt, vegetable oil, vinegar, mustard. Add chopped garlic, hot and bell peppers with a blender, bring the mixture to a boil. Dip the zucchini into it, simmer from the moment of boiling for 40 minutes. Then arrange the zucchini with the sauce in sterilized jars. Roll up, turn over and wrap until cool.

Ingredients:

• 2 kg zucchini
• 700 g bell pepper
• 1 kg onion
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 150 g sugar
• 60 g salt
• spices to taste

Cooking method:

To harvest zucchini for the winter, cut into strips, onions and bell peppers into half rings. Grind tomatoes with a meat grinder or blender. In a saucepan, combine oil, vinegar, salt and sugar, bring to a boil. Put zucchini in boiling liquid, simmer over low heat for 15 minutes. Add onion and bell pepper, simmer for another 7-10 minutes. Then add the tomato and spices, simmer for 10 minutes. Arrange the hot salad in jars, roll up and wrap until cool.

Ingredients:

• 1 kg zucchini
• 100 g carrots
• 20 -30 g garlic
• 15 ml 9% vinegar
• 20 ml vegetable oil
• 20 g salt
• 20 g sugar
• ground black pepper to taste

Cooking method:

To use this recipe for harvesting, zucchini must be cut into circles. Cut carrots into thin strips or grate. Pass the garlic through a press. Combine all the vegetables, add the rest of the ingredients and leave for 30 minutes. Then put into jars along with the allocated juice. Sterilize jars with a volume of 0.5 l for 10-15 minutes, 1 l - 15-20 minutes. Roll up, turn over and wrap until cool.

Ingredients:

• 3 kg zucchini
• 500 g carrots
• 500 g onion
• 500 g bell pepper
• 50 g garlic
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 90 g salt
• 50 g sugar
• 10 g seasoning for Korean carrots

Cooking method:

Grate zucchini and carrots on a Korean vegetable grater. Cut the onion into half rings, bell pepper - into strips, pass the garlic through a press. Combine all vegetables. In a dry frying pan, ignite the seasoning for a couple of seconds and add to the vegetables. Add salt, sugar, vegetable oil and vinegar, leave for 3-5 hours, stir from time to time. Then put the salad together with the released juice in sterilized jars. Sterilize jars with a volume of 0.5 l for 7-10 minutes, 1 l - 15-20 minutes. Roll up a delicious zucchini blank, turn over and let cool.

See how appetizing zucchini blanks look for the winter in this selection of photos:

Zucchini in tomato sauce.

Ingredients:

• 1.5 kg young zucchini
• 30 g garlic
• 250 ml tomato sauce
• 50 ml 9% vinegar
• 100 ml vegetable oil
• 50-100 g sugar, salt to taste

Cooking method:

For this recipe, one of the best preparations for the winter, zucchini must be cut into circles. Mix the tomato sauce, chopped garlic, vegetable oil, vinegar, salt and sugar, bring to a boil over low heat. Put the zucchini in the sauce, simmer for 30 minutes. Then put into sterilized jars, roll up, turn over and wrap until cool.

Zucchini in vegetable marinade.

Ingredients:

• 1.5 kg young zucchini
• 1 kg tomatoes
• 300 g carrots
• 300 g onion
• 200 g garlic
• 250 ml vegetable oil
• 100 ml 9% vinegar
• 60 g salt
• 100 g sugar
• hot pepper to taste

Cooking method:

Peel the zucchini, remove the seeds, chop as desired. Pass the rest of the vegetables through a meat grinder or chop with a blender. Transfer the vegetable mass to a saucepan, add oil, vinegar, salt, sugar, hot pepper, bring to a boil and cook over low heat for 10-15 minutes. Put the zucchini in a saucepan, simmer for 15 minutes after boiling, stirring from time to time. Arrange a delicious preparation of zucchini for the winter in jars, roll up, turn over and wrap until cool.

Ingredients:

• 1.5 kg young zucchini
• 50 g green dill
• 20 g garlic
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 30 g salt
• 50 g sugar
• 5 g ground black pepper

Cooking method:

To prepare a preparation of zucchini for the winter in jars according to this recipe, vegetables must be peeled and seeds, cut into slices or cubes. Add chopped greens, garlic, salt, sugar, ground black pepper, oil and vinegar, leave for 3 hours. Then put them together with the released liquid in 0.5-liter jars, sterilize for 10 minutes. Roll up the winter zucchini, turn over and let cool.

Ingredients:

• 1.5 kg young zucchini
• 500 g bell pepper
• 500 g tomatoes
• 100 g onion
• 30 g garlic
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 100 g sugar
• 40 g salt
• spices to taste

Cooking method:

Pass the tomatoes and garlic through a meat grinder or chop with a blender. Wash the zucchini thoroughly, cut into cubes 2 x 2 cm. Peel the bell pepper from seeds and stalks, cut into the same cubes. Onion cut into medium-sized cubes, fry in vegetable oil. Add bell pepper and zucchini, fry for 2 minutes, stirring. Add the tomato, bring to a boil, add salt, sugar, spices, simmer over low heat under the lid for 20 minutes. Pour in the vinegar, simmer for another 5 minutes. Arrange the tasty zucchini prepared according to this recipe into sterilized jars, roll up and wrap until cool.

Ingredients:

• 1 kg young zucchini
• 600 g tomatoes
• 200 g bell pepper
• 10g fresh hot pepper
• 20 g garlic
• 100 ml vegetable oil
• 30 ml 9% vinegar
• 50-80 g sugar
• 20-30 g salt

Cooking method:

For this simple recipe for zucchini blanks, tomatoes need to be cut, heated over low heat and rubbed through a sieve. Add vegetable oil, sugar, salt, bring to a boil. Zucchini and Bulgarian pepper cut into cubes, put in a boiling tomato, simmer for 20 minutes. Add chopped garlic and hot pepper, pour in vinegar, mix and cook for another 5 minutes. To preserve the workpiece from zucchini for the winter, the boiling mixture must be decomposed into sterilized jars, rolled up, turned over and wrapped until it cools.

Ingredients:

• 2 kg young zucchini
• 1 kg eggplant
• 1 kg tomatoes
• 1 kg bell pepper
• 20-25 g fresh hot pepper
• 30 g garlic
• 50 ml 9% vinegar
• 60 ml vegetable oil
• 75 g sugar
• 40 g salt
• ground black pepper to taste

Cooking method:

To prepare a delicious preparation of zucchini for the winter, according to this recipe, you need to mince tomatoes, bell and hot peppers, and garlic. Add vegetable oil, vinegar, salt, sugar and black pepper to the vegetable mass, bring to a boil. Thoroughly wash the zucchini and eggplant, peel, cut into cubes, put in a boiling sauce, simmer for 20-25 minutes. Pour the boiling mass into sterilized jars. Roll up immediately, turn over and wrap until cool.

Ingredients:

• 1 kg young zucchini
• 1 kg eggplant
• 500 g carrots
• 500 g bell pepper
• 500 g onion
• 500 g tomatoes
• 50 g garlic
• 20 g fresh hot pepper
• 15 ml 9% vinegar
• 200 ml vegetable oil
• 40-50 g salt
• bay leaf and ground black pepper to taste

Cooking method:

Chop the tomatoes, heat through and rub through a sieve. Thoroughly wash zucchini, eggplant and bell pepper, cut into cubes. Grate carrots. Finely chop the onion. Fry eggplant and zucchini separately in vegetable oil. Stew onions with carrots and bell peppers. Combine all vegetables in a saucepan. Add tomato, finely chopped hot pepper, garlic, salt and spices, simmer for 15-20 minutes. Pour in the vinegar, stir. Put a hot billet of young zucchini into sterilized jars for the winter, roll up, turn over and wrap until cool.

Ingredients:

• 3 kg young zucchini
• 50 g garlic
• 50 g sugar
• 30 g salt
• 100 ml 9% vinegar
• 100 ml vegetable oil
• 5-7 g ground black pepper

Cooking method:

To prepare such, one of the most delicious preparations, zucchini must be peeled, cut into circles about 1 cm thick. Cut each circle into 2-4 parts, cut out the seeds. Add the garlic passed through the press, salt, sugar, ground black pepper, mix well, pour in the vinegar and oil. Leave for 3-4 hours. Then put into jars along with the juice that has stood out. Sterilize jars with a volume of 0.5 l for 10 minutes, 1 l - 1 5-20 minutes. Roll up, turn over and wrap until cool.

Ingredients:

• 1.5-2 kg young zucchini
• 100-120 ml vegetable oil
• 15 g garlic
• 10-12 g salt
• 40 ml 9% vinegar
• parsley and dill

Cooking method:

For such a simple preparation for the winter, zucchini should be cut into circles no more than 2 cm thick, fried in vegetable oil on both sides until golden brown. Chop the garlic and herbs. Pour 25 ml of calcined vegetable oil and 20 ml of vinegar into the bottom of dry jars with a volume of 0.5 l. Add herbs, salt and garlic. Then lay out the zucchini. Sterilize jars with a volume of 0.5 l for 20 minutes. Then roll up and turn upside down to cool.

Here you can see a selection of photos for the winter zucchini recipes presented on this page:

Zucchini caviar with tomato sauce.

Ingredients:

• 1 kg zucchini
• 500 ml tomato sauce
• 60-70 ml vegetable oil
• salt to taste

Cooking method:

To prepare such zucchini caviar, vegetables must be thoroughly washed, cut into small cubes, and fried in vegetable oil until tender. Add tomato sauce, salt, mix, bring to a boil. Arrange hot caviar in jars with a volume of 0.5 l, cover with lids, sterilize for 20 minutes. Then roll up and wrap until cool.

Zucchini caviar with mayonnaise.

Ingredients:

• 3 kg zucchini
• 500 g onion
• 250 g tomato paste
• 200 g high fat mayonnaise
• 30-50 g salt
• 50 g sugar
• 30 ml 9% vinegar
• 100 ml vegetable oil
• ground black and hot pepper to taste

Cooking method:

Peel the zucchini, cut into cubes, add a little oil and simmer covered over low heat for about 30 minutes. Drain excess liquid. Finely chop the onion, fry in oil until soft, do not fry. For this one of the most delicious preparations for the winter, you need to combine zucchini, onions, tomato paste, mayonnaise and simmer over low heat, stirring, until the liquid evaporates (about 1.5 hours). Then grind the mass until smooth, add salt, sugar, vinegar, spices, simmer for another 10-15 minutes. Arrange hot caviar in prepared jars, roll up and wrap until cool.

Ingredients:

• 2.5 kg zucchini
• 400-500 g onions
• 50 g garlic
• 200 g tomato paste
• 50 ml vegetable oil
• 30-50 g salt
• 25 g sugar
• 20 ml 9% vinegar

Cooking method:

To harvest zucchini caviar for the winter, vegetables need to be peeled, grated, slightly squeezed and stewed under the lid until the liquid evaporates. Finely chop the onion, fry in oil until soft. Transfer to zucchini, simmer everything together for 20-30 minutes. Add tomato paste, simmer, stirring, 20 minutes. Add sugar, salt, chopped garlic, simmer for 10 minutes. Knead the mass until smooth, pour in the vinegar, mix and remove from heat. Arrange hot caviar in jars, roll up and wrap until cool.

Ingredients:

• 1 kg zucchini
• 30-40 g garlic
• 100 ml vegetable oil
• 40 ml 9% vinegar
• 15-20 g salt
• spices to taste

Cooking method:

To prepare the preparation for the winter according to this recipe, the zucchini must be thoroughly washed, cut into small cubes, lightly squeezed and fried in vegetable oil until tender. Pass the fried zucchini through a meat grinder or chop with a blender. Add salt, garlic, spices, passed through a press, pour in vinegar, mix and bring to a boil. Arrange the boiling caviar in 0.5 l jars, sterilize for 25 minutes. Then roll up and wrap until cool.

Grate zucchini and carrots on a fine or medium grater. Finely chop the onion. Squeeze the zucchini, simmer covered for 20-30 minutes. Fry the onion in oil until soft, add the carrots and fry, stirring, for 10 minutes. Combine with zucchini, add chopped garlic, dill, salt, sugar, spices, simmer all together for 10 minutes. Grind the mass with a blender, put on fire again, bring to a boil, pour in the vinegar, mix. Hot zucchini caviar for harvesting for the winter according to this recipe must be put into jars, rolled up and wrapped until it cools.

Ingredients:

• 2 kg zucchini
• 500 g bell pepper
• 500 g carrots
• 500 g onion
• 30 g garlic
• 30 g salt
• 50 ml vegetable oil

Cooking method:

Cut all vegetables randomly. Pour oil into a deep thick-walled stewpan or cauldron, put onions and carrots, simmer under the lid for 15 minutes. Add peppers and zucchini, simmer for another 15 minutes. Then grind the mass with a blender, put it on fire again, salt, simmer without a lid until the excess liquid evaporates. Add chopped garlic, simmer for 5-7 minutes. Arrange hot caviar in jars and sterilize: jars with a volume of 0.5 l - 7-10 minutes, 1 l - 12-15 minutes. Then this simple zucchini blank needs to be rolled up and wrapped until it cools.

Ingredients:

• 800 g zucchini
• 300 g pumpkin
• 500 g tomatoes
• 200 g carrots
• 200 g onion
• 15-20 g garlic
• vegetable oil for frying
• salt to taste

Cooking method:

To prepare zucchini caviar for the winter, according to this recipe, the pulp of pumpkin, zucchini and carrots must be grated. Finely chop the onion. Peel the skin off the tomatoes, chop them randomly. Heat oil in a saucepan, add onion, fry until golden brown. Add zucchini, pumpkin, carrots, fry, stirring, 2 minutes. Put the tomatoes, cover and simmer for 30-40 minutes. Add chopped garlic, salt, remove from heat after 5 minutes. Place hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

• 1.5 kg zucchini
• 1 kg tomatoes
• 200 g carrots
• 200 g onion
• 40 g garlic
• 100 ml vegetable oil
• 15 ml 9% vinegar
• 40 g salt
• 40 g sugar
• ground black pepper to taste

Cooking method:

To make such a homemade preparation for the winter from zucchini, all vegetables, except garlic, must be passed through a meat grinder and put in a saucepan. Add vegetable oil, salt, sugar, simmer until the excess liquid has evaporated (about 2 hours). Add chopped garlic, ground pepper and vinegar, mix, bring to a boil. Place hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

• 1.5 kg green tomatoes
• 1 kg zucchini
• 150-200 g bell pepper
• 700 g carrots
• 350-400 g onions
• 70-80 ml vegetable oil
• 15 ml 9% vinegar
• 30 g salt
• ground hot and black pepper
• bay leaf to taste

Cooking method:

For this simple recipe for harvesting zucchini for the winter, you need to peel, cut the stalks and damaged areas from green tomatoes. Pass all vegetables through a meat grinder or chop in a blender. Add vegetable oil, salt, spices, simmer over low heat for 1.5-2 hours. Pour in vinegar, mix and remove from heat. Arrange hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

• 1 kg zucchini
• 600-700 g eggplant
• 300 g tomatoes
• 200 g bell pepper
• 100 g carrots
• 100 g onion
• 15 ml 9% vinegar
• vegetable oil for frying
• salt and ground black pepper to taste

Cooking method:

To make winter zucchini harvesting according to this recipe, all vegetables must be peeled and cut into small cubes. Salt the eggplant, leave for 15 minutes, then squeeze out the juice that has stood out. Fry prepared eggplants in oil. Separately fry the zucchini. In another pan, fry the onion with carrots and bell pepper. Combine all fried vegetables, add tomatoes, salt, ground pepper, simmer covered for 15 minutes. Pour in the vinegar, stir and remove from heat. Place hot caviar in sterilized jars, roll them up and wrap them until they cool.

Ingredients:

• 1 kg zucchini
• 500 g tomatoes
• 150-200 g bell pepper
• 350 g apples
• 150 g carrots
• 300 g onion
• 50 g garlic
• 70 ml 9% vinegar
• 70 ml vegetable oil
• 30 g sugar
• 20-25 g salt
• ground black pepper to taste

Cooking method:

Peel vegetables and apples. Grate zucchini, leave for 5-10 minutes, then squeeze out excess liquid. Pass tomatoes, bell peppers, apples, carrots and onions through a meat grinder or chop with a blender. Add zucchini, vegetable oil, sugar, salt, ground pepper, bring to a boil and simmer for 20-30 minutes. Pour in the vinegar, add the garlic passed through the press, mix thoroughly, simmer for 2-3 minutes. For home preparation for the winter, hot zucchini caviar should be laid out in sterilized jars, rolled up and wrapped until it cools.

Below are photos for recipes for zucchini blanks: