Recipe for canning zucchini with cucumbers. Zucchini caviar recipes

Canned marinated zucchini for the winter- This is the simplest workpiece to perform. Especially for those who first decided to try their hand at home blockage. Zucchini rolls were and still are a great idea for replenishing winter stocks. Kabak, like other vegetables, is covered in different marinades, using even vegetable and fruit juices. Vegetables are harvested in the form of small and large cuts, and sometimes whole (especially if the fruits are small in size). The theory of conservation is simple. So it's best to get started right away!

No wonder pickling is considered a fairly practical way to preserve the summer harvest. And zucchini prepared in spicy filling is a direct proof of this. After all, they will not only be a good addition to all kinds of side dishes and meat dishes. They are incredibly good on their own. And they can even compete with pickles. If you cook correctly and competently, correctly calculate the proportions of the ingredients, then they will turn out to be almost melting in your mouth and incredibly crispy.

Marinated zucchini for the winter: Recipe number 1

According to the first method - economical and easy - zucchini come out slightly sour, but very tender and tasty. It will take 2.5-3 kg of zucchini to harvest. To fill 5 liters of water, 5-6 tablespoons are taken. sugar sand, 8-10 tbsp. coarse salt, 8 tbsp. vinegar 9%. In addition, 1-2 dill umbrellas, 2 buds of spicy cloves, a few peas of black pepper and a leaf of horseradish are laid in each jar.

According to technology, zucchini are washed in cold running water, left to drain from moisture and cut into washers about 1.5-2 cm thick. You should not cut too thinly. And further pickle zucchini for the winter possible in two ways.

1 way. For pouring, the required volume of water is measured and boiled. Zucchini washers are lowered into it. Vegetables should boil for 5-7 minutes, thereby excluding the possibility of subsequent fermentation of the dish in the seaming container. During this time, the jars are thoroughly washed out, and horseradish sheets are first laid in them, and then dried or fresh dill umbrellas. In the absence of horseradish leaves, it is allowed to use currant, cherry, raspberry or cherry leaves, which have tannic properties and make vegetables crisp and elastic. Pepper black peas and clove buds fall asleep next.

Further, catching zucchini with a slotted spoon from the water, they are located on a spicy "litter" to the very top of the container. Salt, sand-sugar are added to the boiling liquid in which the fruits were boiled, and after stirring, the dishes are removed from the fire. After that, table vinegar is poured into it. A very important point is to pour it not into a boiling solution; otherwise, a lot of foam will form, and the action of the vinegar will be neutralized. But he acts as the main preservative. It ends with the fact that the marinade filling is poured into jars, and they immediately roll up. Sealing is checked for leaks by turning the container over the sink and making sure that no air escapes. And only after canning is cleaned in a cool room for long-term storage.

2 way. According to the second method, fresh zucchini is immediately placed in glass jars, filling them only to the shoulders. No pre-cooking! The water is brought to a boil, and a container with vegetables is poured with steep brew. The workpiece is covered with seaming tin lids and left alone for 10 minutes. After the specified time period, the liquid is drained back into the pan and boiled again. Zucchini is again poured with boiling water and left to infuse for a quarter of an hour. After the third drain, sugar and salt are poured into the liquid. Clove, pepper, horseradish and dill are laid out on zucchini washers, vinegar is poured. The containers are filled with boiled marinade to the brim and sealed.

Marinated zucchini for the winter: Recipe number 2

For the next blockage option, the following ratio of products is taken: 1 kg of zucchini, 10 cloves of garlic, 1 bitter pepper, 1 liter of water, 30 g of dill, 80-90 g of salt, 3-4 peas of allspice and 75 ml of 9% vinegar.

The fruits of zucchini are selected young up to 15 cm in length. They are thoroughly washed and the stalks are removed from them. And the vegetables themselves are cut into circles 1.5 cm thick. Dill greens are finely chopped. The bitter pod is cut lengthwise into strips, peeled garlic into plates. Auxiliary crushed ingredients are first placed in prepared jars, and then zucchini, tamping down the stack. Grains of salt dissolve in boiling water, the brine is removed from the stove and vinegar is diluted in it. sterilized for 12-15 minutes in half-liter and liter containers, respectively, and hermetically sealed.

Recipe #3

Instead of ordinary table vinegar, apple ocet is often used for preservation. For this option, you should prepare: 1 kg of zucchini, 1 liter of water, 2 cloves, 1 tsp. coriander and dill seeds (more possible), black peppercorns, 1.5 tbsp. salt, 100 ml apple cider vinegar and half a glass of sugar.

Washed zucchini is cut in half lengthwise. Dill is also rinsed, followed by drying. For marinade pouring into the water poured into the cooking utensils, salt, sugar and vinegar are added. The solution is stirred, brought to a boil and removed from the heat. Zucchini halves are placed in a sterilized container, alternating vegetables with sprigs of fresh dill and other spices and spices. Hot marinade is added next. Further pickled zucchini recipe for the winter covered with seaming lids and left for at least a day. After 24 hours, the marinade is still added and the container is sealed.

It turns out quite interesting if you close the zucchini in apple juice. So, in addition to vegetables, 200 ml of refined sunflower oil, apple juice and water, 30 g of salt and sand-sugar, 50 g of garlic grated on a fine grater are taken for the marinade.

Peeled and sliced ​​\u200b\u200bzucchini are folded into a deep container (for the indicated amount of products, approximately 3 liters). Then they are poured with boiling water a couple of times, followed by infusion in water for 15 minutes. For the third time, the fruits are literally poured with boiling filling, and rolled up with apple juice.

Recipe #4

Those who like spicy preservation can use the following closure method. It is prepared exclusively from zucchini. And for marinade per 1 liter of water, you need to take 500-600 ml of 9% vinegar, 1-2 parsley, 5-7 peppercorns and cloves, 15 g of blackcurrant leaves.

Only young vegetables with soft unripened seeds are selected for harvesting. And even these fruits are peeled and the middles are cut out of them, and the pulp is cut into 2 cm cubes. The resulting cubes are dipped for 5-7 minutes in boiling water and then immediately immersed in cold water. Next, a marinade filling is made from water, spices, spices and vinegar. Zucchini are laid out in jars and poured with hot filling. The filled containers are sterilized for 15-20 minutes and closed. The seaming method "", prepared using a similar technology, comes out unusually tasty; pepper gives the appetizer more expressiveness, and celery - saturation.

Recipe number 5

Zucchini, zucchini and squash are also covered with citric acid, as are cucumbers. They make similar blanks in small-capacity cans. The amount of spices and the proportions of brine per recipe for pickled zucchini for the winter with a photo are given on vegetables already cut into circles and placed in a glass container. So, on average, each bank is laid on? tsp black and allspice peas, 1 lavrushka, 1 dill umbrella and 5 garlic cloves, cut into slices. As for the brine, 2 tablespoons are used for 1 liter of water. salt and sugar.

The seaming container is pre-sterilized or calcined in the oven. It contains the recommended spices and dill cut into large pieces. Zucchini washers are lined on the “laying”. Each jar is poured with boiling water and set to infuse for a quarter of an hour; after which the liquid is carefully drained back into the pan, while measuring its volume. Depending on the calculated volume, a certain amount of salt and sugar is poured. The brine is boiled for 2-3 minutes, while removing the foam from the surface, and again poured into the taverns.

Then citric acid is poured into the filled container. It is added at the rate of: 1 tsp. acids - per 1.5-liter container. Having completed the last manipulation, the workpiece is rolled up, and the jar is gently twisted from side to side, holding it with a towel so that grains of citric acid dissolve. Before cooling, the twist "" is left upside down under the blanket, and after that it is taken out to cool for storage.

Recipe #6

A popular and squash appetizer in oil. Mustard grains are included in it for sharpness and piquancy of taste. So, for the method you need to take: 2 kg of zucchini, half a glass of refined sunflower oil and 9% table vinegar, 2 tbsp. mustard seeds, 15 black peppercorns and the same amount of allspice, 1.5 tbsp. coarse salt and cups of granulated sugar. Just like on, greens are often added to this blockage method; but this is at the discretion of the chef.

Young zucchini are washed under running water, the ends are cut off from them on both sides and the fruits are cut into bars 5-7 cm long; or you can chop the vegetables into cubes or circles. Prepared ingredients are laid out in a deep bowl. While the marinade is being prepared. For him, vinegar, sunflower oil, spices, sugar are combined in a separate bowl, and mixed well. The resulting marinade is poured over to the zucchini, and they are vigorously shaken, covering the bowl with a lid. The pieces should be well covered and soaked in marinade. Therefore, they are left at room temperature for 3 hours. During the entire time of infusion, the workpiece should be shaken several times for its uniform impregnation.

All "Marinated zucchini for the winter" recipes start with the preparation of the main components. Zucchini are rinsed in water, peeled if it is too dense, and the cores with seeds are cut and removed from them (even if they are not hard). The pulp of vegetables is cut into cubes 3 * 3cm. The required volume of water is poured into a saucepan, boiled and zucchini are lowered into it, where they are blanched for about 5 minutes and immediately transferred to a container with cold water. Preservation jars are pre-sterilized with seaming lids. Processed squash cubes are laid out in the prepared container.

Now you should make a marinade filling. In a separate bowl, water is brought to a boil and, when it boils, salt, sand-sugar, all spices are poured into it and all this is mixed. After removing the filling from the fire, vinegar is poured into it, and after the marinade is poured into jars with vegetables. The workpiece is closed with lids, turned over and placed under a blanket until it cools.

Technology "How pickle zucchini for the winter "recipes not at all complicated. They are even very exciting, interesting, and represent a creative activity, the result of which will be known only in the cold season. And there is no doubt that it will be exceptionally tasty! Marinades are not just appetizers. With them, lunch or dinner will be satisfying! And in combination with meat kebabs, this preparation will cause a storm of delight!

The biggest harvest cucumbers on the beds - in July. Then there are already enough of them so that you can eat enough and close stocks for the winter with them. Each housewife probably has her own, proven recipe. But you always want to try something new and interesting, and homemade preparations are no exception.

If you want to diversify your conservation stocks, then try adding some more vegetables to the cucumbers. Great for this, in our opinion, zucchini zucchini. Together will be a great company! Try and cook canned cucumbers with zucchini.

Ingredients for 3 cans of 0.5 liters:

• 500 g cucumbers;
• 500 g zucchini;
• 2-3 umbrellas of dill;
• 2-3 cherry leaves;
• 2-3 leaves of black currant;
• 5-6 medium cloves of garlic;
• 1 sheet of horseradish;
• 6-8 g of peeled horseradish root;
• 1-2 bay leaves;
• 15 black peppercorns;
• 1/4 part of hot red pepper (I took small dried peppers - 3 pcs);
• 60 g of vinegar 6%.

For marinade:

• 600 ml of water;
• 42 g coarse salt;
• 24 g sugar.

Canned cucumbers with zucchini zucchini - recipe

The most important thing for successful preservation is to choose the right raw materials. After all, how beautiful you choose cucumbers depends on how appetizing they will look in a jar after rolling. I like small cucumbers, very small, no more than 6 cm long.

It is not necessary to buy or grow a special variety of mini-cucumbers called gherkins for this. I have the simplest varieties planted in my garden, I'm just not too lazy to collect them every morning, still quite tiny. And on the market, I have repeatedly seen such small cucumbers for sale. I assure you, they are very tasty, sweet and quite ready for fresh consumption and for preservation.

For canning, I try to choose not just zucchini, but a special variety - zucchini. I really like them for the funny striped skin. In addition, zucchini have a peculiar shape - they are thin and long, so they will go well with small cucumbers. But they also need to be plucked quite small if you want them to look organic in a jar of small cucumbers.

Vegetables plucked directly from the garden are very tasty, but terribly dirty, especially if it rained the day before. Do not forget to wash them thoroughly, and pay special attention to cucumbers - their skin is covered with pimples, in which dirt likes to hold on.

Rub your fingers over the surface of the cucumber a few times to make sure it's completely clean. In no case do not use brushes, knives or other objects to wash cucumbers - this can damage the skin, and this is unacceptable for canned cucumbers.

If you are using cucumbers and zucchini that have been in your refrigerator for several days, waiting for your finest hour, that is, conservation, be prepared for this. that they can become a little lethargic. There is nothing wrong with that. To restore their former elasticity, dip them in a container of cold water for a couple of hours.

The next step in preparing vegetables for preservation is as follows: we need to cut off the tips of the cucumbers and zucchini, and cut the zucchini into pieces, the size of which should correspond to the size of the cucumbers.

Now let's get to the spices. Wash the dill umbrellas, horseradish leaves, cherries and currants thoroughly, peel the garlic and horseradish root, prepare hot red peppers, peppercorns and bay leaves.

If the garlic cloves are large enough, cut them in half.

Jars and lids for blanks should be as clean as possible and must be sterilized immediately before the start of conservation. You can sterilize jars and lids by steaming or in the oven. We divide all the spices into as many parts as you have jars. Now we divide each part into two halves again. At the bottom of each jar we put one half of the spices.

Then we place cucumbers and zucchini tightly enough in a jar. The best position is vertical. Try to alternate vegetables with each other so that it doesn’t turn out that in one jar there are almost only cucumbers, and in another zucchini predominates.

And on top of the cucumbers and zucchini lay out the remaining half of the spices.

Now it's time for the marinade. It is very easy to cook it. Pour water into a saucepan, add salt and sugar and bring to a boil. If necessary, stir with a spoon so that the salt and sugar are completely dissolved. Let it simmer on low heat for 10 minutes.

We install the jars in a pan of a suitable size. A flat dish or plate should be placed at the bottom of the pan so that the jars do not touch the bottom of the pan itself. Pour warm (but not hot) water into the pan almost to the very neck of the jars, close the jars with lids and send the pan to the fire. Bring water to a boil and simmer over low heat for 10 minutes.

Let's make pickled zucchini with cucumbers today, the combination of these vegetables is quite advantageous. It seems that cucumbers are tasty on their own, pickled, but the zucchini does not spoil them in the least, on the contrary, it gives an original flavor. If you have a good harvest, like mine, then try to prepare such a blank for the winter. Cucumbers with zucchini are tight, crispy - awesome snack. Perfect with mashed potatoes with cutlets. Zucchini can be used even young, even overripe, even with zucchini it will be very tasty.

To cook zucchini with cucumbers, we need - 45 minutes, the number of servings - 4.

Ingredients:

Overripe zucchini - 300 grams

Cucumbers of any size - 500 grams

Fresh dill - 1 bunch

Horseradish leaf (piece) - 1 piece

Basil purple (dried) - half a teaspoon

Allspice peas - 3 pieces

Garlic - 2 cloves

Coarse rock salt - 1.5 teaspoons

Sakha simple - 1 teaspoon

Vinegar 9% - 1 tablespoon

Purified water.

with zucchini for the winter:

I prepared one liter jar, if you have a lot of vegetables, prepare more clean jars and increase the amount of spices. Immediately you need to wash the jars with detergent and steam in the oven or microwave (microwave), where it is convenient for you.

Cucumbers should be tight, fresh, if there are none, then fill any cucumbers with ice water for an hour, then change the water and let them stand for a couple more hours. Then the vegetables will definitely be crispy and tasty.

My zucchini is large, but this is not very important, naturally young fruits are better.

First you need to put a sheet of horseradish in a jar, dill, if you have it in umbrellas, is generally excellent.

For flavor, I also add dried basil, allspice in peas. It is dried herbs that are perfectly preserved in conservation.

Necessarily garlic, without it nowhere, it makes cucumbers with zucchini spicy and not fresh.

We cut off the tails of the cucumbers, you can pierce them a little with a toothpick so that they marinate well. Cut the zucchini into half rings. We put all the vegetables in a jar, to each other, so that a lot fits.

Pour boiling water over vegetables, let them stand for 15 minutes. Then drain the water using a lid with holes. Drain into a ladle, add salt, sugar in the old fashioned way and cook the brine. Boil, boil for a couple of minutes and you can turn off the fire. Add vinegar and stir in the brine.

Immediately pour the brine over the vegetables in the jar. We quickly roll up the lids and leave the cucumbers on the windowsill until morning, you can turn the jar over so that all the spices are evenly distributed over it.

Zucchini with cucumbers for the winter according to our simple recipe with a photo are ready!

“Our pot-bellied zucchini lay on its side,” one wants to sing, looking at the zucchini, laid out imposingly in the garden. Unfortunately, the youth of zucchini is short, and they are stored for a very short time, which is why housewives have long mastered the canning of zucchini for the winter. Already they ferment them, and pickle, and salt, prepare amazing salads, snacks, caviar from them, and also make jam and candied fruits. What can I say, a truly versatile vegetable! We invite you to use our recipes and keep the summer flavors and aromas in jars with new blanks! Moreover, canning zucchini is not at all difficult, and the result is very tasty zucchini blanks.

Pickled zucchini with horseradish

Ingredients:
5 kg zucchini,
For the marinade (per 1.5 l):
150 g sugar
100 g of salt.
For 1 liter jar:
2 black peppercorns,
1 bay leaf,
1 pea allspice,
black currant and horseradish leaves,
1 garlic clove
a piece of red hot pepper.

Cooking:
Coarsely chop the washed zucchini and place in sterilized jars with spices. Prepare the marinade from the above ingredients, pour over the zucchini and sterilize the jars: 1 l - 10 minutes, 3 l - 20 minutes. Then roll them up and turn them upside down.

Pickled zucchini "Like autumn mushrooms"

Ingredients:
7 kg zucchini,
500 ml vegetable oil,
3 tbsp salt,
3 tbsp Sahara,
500 ml 9% vinegar,
garlic - to taste
hot pepper - to taste,
greens (dill, celery, parsley) - to taste.

Cooking:
Wash and clean the zucchini, remove the seeds and cut them into cubes. Mix together all the ingredients and let stand for 4 hours. After the time has elapsed, put the mass on the fire and boil for 15 minutes. Then spread in sterilized jars and roll up. Turn over, wrap with a blanket.

WITHdeer zucchini and squash with tarragon and horseradish "Do not spill water"

Ingredients:
10 kg of small young zucchini and squash,
200 g dill,
100 g tarragon
60-80 g horseradish,
200 g cherry and black currant leaves.
For marinade:
5.7 liters of water,
500 g sugar
500 g salt
300 ml 9% vinegar,
black peppercorns - to taste.

Cooking:
Wash the zucchini and squash, prick with a fork in several places and cut off the tops. Place prepared vegetables tightly in sterilized jars. Put greens between the rows of vegetables and at the bottom of the jar. Pour boiling water over jars 2-4 times, soak for 5-10 minutes, then pour boiling marinade made from water, salt, pepper, sugar and vinegar. Roll up the jars with sterilized lids, turn the lids upside down, wrap and leave to cool.

Salad "Zucchini-good-natured"

Ingredients:
5 kg zucchini,
1 carrot
500 g sweet bell pepper,
1 stack Sahara,
3-4 tbsp salt,
3 stack. water,
1.5 stack. table 6% vinegar,
300 ml sunflower oil,
garlic - to taste.

Cooking:
Cut zucchini, carrots, peppers into large strips, stew them separately in sunflower oil. Then mix everything, add salt, sugar, water, vinegar and set to boil. After boiling, cook the mass for 20 minutes. Then add finely chopped garlic and cook for another 10 minutes. Lay the hot salad in sterilized jars and roll up. Turn over, wrap and chill.

Marinated salad with zucchini, apple and pepper

Ingredients:
600 g young zucchini,
600 g sweet pepper,
600 g apples.
For marinade:
1 liter of water
300 ml apple juice
1-2 tbsp honey,
1.5 tbsp salt.

Cooking:
Peel the pepper and cut it into rings, zucchini into circles, peeled apples into slices. Place all fruits and vegetables in a 3L jar and pour over the marinade. For marinade, boil water, add juice, honey and salt. Roll up jars with sterilized lids, turn over, wrap.

Caviar from zucchini, eggplant and tomato "Motley Autumn"

Ingredients:
1 kg zucchini,
1 kg eggplant,
500 g ripe red tomatoes,
300 g onion
vegetable oil for frying,
salt and pepper - to taste.

Cooking:
First, cut the prepared zucchini and eggplant into circles, fry them in vegetable oil on both sides, and then chop finely. Fry the onion and tomatoes in a separate pan. Combine all the vegetables together, stir, add salt and pepper and heat in a saucepan to a boil. Spread the hot vegetable mixture in jars and sterilize: 0.5 l jar - 75 minutes, 1 l - 100 minutes. Then roll up.

Zucchini with apple and beetroot juice "Vyborg"

Ingredients:
Zucchini - to taste.
For filling:
1 stack apple juice
1 stack beet juice,
1 tbsp powdered dill seeds,
3 g citric acid or 2 g ascorbic acid,
1 stack vegetable oil.

Cooking:
Zucchini, peeled, cut into circles, put in sterilized jars. Prepare the filling by boiling apple and beetroot juice, vegetable oil, citric acid and dill seed powder. Do not use purchased juices for pouring, it is better to cook them yourself. Pour boiling filling over zucchini, roll up jars, turn upside down and wrap until cool.

Marinated zucchini with bolgared pepper

Ingredients:
3 kg zucchini,
4 sweet bell peppers,
750 ml tomato juice,
100 g garlic
1 stack vegetable oil,
1 stack Sahara,
2 tbsp salt,
70 ml 6% vinegar.

Cooking:
Peel the sweet pepper from the seeds and pass through the meat grinder together with the garlic. Then mix in the diced zucchini and add the rest of the ingredients. Mix everything thoroughly and boil for 30 minutes. Spread the hot mass in sterilized jars, roll up, turn over and wrap until cool.

Zucchini stewed with cucumber and carrots

Ingredients:
1 kg zucchini,
1 kg cucumbers
2 heads of garlic
100 g dill,
½ stack vegetable oil,
spices (bay leaf and black peppercorns) - to taste.
For seasoning:
5-6 tomatoes,
2-3 carrots
2 bulbs
1 tbsp Sahara,
2 tbsp salt.

Cooking:
First, prepare the seasoning: grate the carrots, chop the onion. Lightly fry vegetables. Season with grated tomatoes, add salt, sugar and simmer for 5-10 minutes. Cut the zucchini into slices, cucumbers into circles, salt and fry on both sides. At the bottom of half-liter jars, put 2 cloves of garlic, finely chopped dill, bay leaf, black peppercorns. Place pieces of zucchini and cucumbers on top, pour seasoning, sterilize for 5-10 minutes, roll up, turn over and wrap for 2-3 hours.

Soaked zucchini with apples "Recipe from Uncle Vanya"

Ingredients:
3 kg of young small zucchini.
3 kg apples,
leaves of blackcurrant, cherry and lemongrass - to taste.
For brine (per 1 liter of water):
30 g sugar or 2 tbsp. honey,
10 g rye flour
15 g salt.

Cooking:
Wash small zucchini and apples thoroughly, put in a barrel or in a glass container, add blackcurrant, cherry and lemongrass leaves. For the brine, boil the water, adding sugar (or honey), rye flour and salt to it. Pour brine over zucchini and apples, put under pressure and place in a cool place.

Zucchini with carrots, ginger and nutmeg "Piquant"

Ingredients:
7 young zucchini
2 carrots
2 heads of garlic
6 cherry leaves
6 currant leaves,
10 black peppercorns,
10 peas of allspice,
6 cloves,
horseradish leaves, dill seeds and tarragon - to taste.
For marinade:
4 tbsp Sahara,
5 tbsp salt,
5 tbsp table vinegar,
ginger, curry, mustard seeds, ground nutmeg and ground red pepper - to taste.

Cooking:
Cut the zucchini and carrots into circles, chop the garlic and herbs. Place greens on the bottom of sterilized jars, then zucchini, garlic, carrots, peppers and cloves. Bring water to a boil and pour into jars in a thin stream, soak for 2-3 minutes and drain. Fill the jars with boiling water a second time and pour this water into a bowl. Add salt, sugar, vinegar, spices and bring the marinade to a boil. Pour jars of zucchini with boiling marinade, roll up, turn upside down, wrap and leave to cool completely.

Marinated zucchini salad "For homemade dinner"

Ingredients:
4 kg zucchini,
1 kg of onion
150 g garlic
3 tbsp Sahara,
½ stack salt,
150 ml vegetable oil,
100 ml 6% vinegar,
200 ml boiled water
parsley - to taste.

Cooking:
Peel the zucchini and cut into slices. Then blanch in hot water for 5 minutes, drain in a colander and let cool. Parsley, chop onion and mix with zucchini. Mix everything. To pour, rub the garlic with salt and sugar, add vegetable oil, boiled water and vinegar. Stir the resulting mixture thoroughly. Pour the filling over the zucchini and lightly press down with a mug or plate so that the vegetables give juice. Place the container with vegetables for 10-12 hours in a cold place. After this time, place the salad in sterilized jars and sterilize for 15-20 minutes, then roll up.

Spicy zucchini with tomatoes

Ingredients:
1 kg zucchini,
750 g tomatoes,
2 bulbs
5 garlic cloves,
2 hot peppers
4 cloves,
4 peas of allspice,
½ tsp coriander seeds,
50 g celery stalks,
100 ml vegetable oil,
1 tbsp Sahara,
1 tbsp salt.

Cooking:
Cut the zucchini into circles or plates, salt to taste and fry with butter until half cooked. Cut the celery into semicircles, chop the pepper. Finely chop the onion and brown it in a pan with vegetable oil, add celery and pepper, salt and sugar and simmer over low heat for 5 minutes. Pour boiling water over tomatoes. Remove the skin and cut into slices. Layer the zucchini, tomatoes and sautéed dressing in sterilized jars, sprinkling the layers with minced garlic and seasonings. Sterilize jars with the finished product for 30 minutes, then roll up, turn over and wrap.

Zucchini marinated with mint "Aromatic"

Ingredients:
8 small zucchini
1 garlic clove
1 hot pepper
Several sprigs of mint
¾ stack. grape vinegar,
¾ stack. olive oil (or vegetable oil)
salt, pepper - to taste.

Cooking:
Wash and cut the zucchini into slices. Heat 2 tbsp in a pan. olive (or vegetable) oil. Fry the zucchini on both sides until golden brown. Then lay them out on paper that absorbs grease well. Peel and finely chop the peppers and garlic. Place the zucchini in a shallow bowl, sprinkle with the garlic and pepper slices, and season with the remaining oil. Cut the mint with scissors and add it to the zucchini, salt and pepper. Bring the grape vinegar to a boil in a small saucepan, then pour over the zucchini and refrigerate. Then refrigerate for several days. Continue to store the finished product in a cold place and serve it with poultry meat.

Zucchini with carrots, honey and apple juice "Gifts of Autumn"

Ingredients:
Zucchini, carrots and apples - to taste.
For filling:
500 ml apple juice
50 g honey
10 lemongrass leaves,
500 ml of water
1 tbsp salt.

Cooking:
Zucchini, carrots, apples cut into slices, put in sterilized jars. Prepare the filling: boil apple juice, water and honey, adding salt and lemongrass. Pour the chopped blanks in jars with boiling filling and roll up. Turn the jars upside down, wrap and leave to cool.

Salad "Gardener Appetizer"

Ingredients:
1 kg zucchini,
400 g of sweet pepper.
200 g carrots.
400 g unripe plums,
1 head of garlic
1.5 tbsp salt,
½ stack Sahara,
1 tbsp 6% vinegar,
¾ stack. vegetable oil.

Cooking:
Cut the zucchini into cubes, sweet pepper into strips 1.5-2 cm wide, grate the carrots on a coarse grater. Pass the plums through a meat grinder, add salt, sugar, vegetable oil and boil. Then add zucchini, peppers, carrots and cook for 40 minutes, stirring occasionally. Add finely chopped parsley, head of garlic to the mass. Boil for another 5 minutes, arrange in jars, roll up, turn over and wrap.

Zucchini jam with citric acid "Under pineapple"

Ingredients:
1.5-2 kg of zucchini,
1.2 kg of sugar,
½ tsp citric acid,
200 g canned pineapples with juice.

Cooking:
Peeled and peeled zucchini cut into small cubes. From pineapple juice and sugar, boil the syrup and pour over the zucchini. Add citric acid. Stir and leave for 1 hour. Then drain the syrup, heat it, pour over the zucchini again and leave for another 1 hour. Cut the pineapples into small pieces, add to the zucchini, heat everything to a boil and let cool. Repeat the procedure 2-3 times until the zucchini look like pineapple pieces. Then boil for another 15-20 minutes, place in sterilized jars, roll up, turn upside down, wrap and leave to cool completely.

Zucchini-orange confiture with ginger and cinnamon

Ingredients:
1 large zucchini
3 oranges
3.3 stack. Sahara,
½ tsp citric acid,
½ tsp grated ginger root,
cinnamon - to taste.

Cooking:
Pass the zucchini peeled and seeds through a meat grinder, add sugar. Put on fire, bring to a boil, then remove from heat and let stand for 4 hours. Add oranges to the zucchini mixture, also peeled and passed through a meat grinder. Bring to a boil again and leave for 4 hours. Then add citric acid, ginger and cinnamon to the mixture, bring to a boil and cook for 20 minutes over low heat. Pour hot confiture into sterilized jars, roll up and wrap.

Good luck preparing!

Larisa Shuftaykina

If you like pickled cucumbers and zucchini, then try pickling these vegetables in one jar. Pickled cucumbers with zucchini for the winter It is not only delicious, but also very practical. Having opened one jar, for lunch or dinner you will have crispy cucumbers and zucchini. Cucumbers and zucchini have approximately the same neutral flavor, so they will complement each other well in a jar.

You can use any zucchini for pickling, both ordinary white and green zucchini. The recipe for pickled cucumbers with zucchini for the winter has been tested by me for years. Cucumbers and zucchini marinated for the winter are crispy and spicy, and also very fragrant due to herbs and spices. I don’t indicate the exact number of ingredients, since it will depend on how many and what jars of cucumbers you will be harvesting for the winter.

Ingredients:

• zucchini,
• cucumbers,
• Parsley,
• Chilli,
• Dill seeds or umbels,
• Mint,
• Garlic,
• Mustard in grains.

To prepare one liter of marinade:

• Water - 1 liter,
• Rock salt - 1 heaping tablespoon
• Vinegar - 4 tbsp. spoons,
• Sugar - 2 tbsp. spoons,

Pickled cucumbers with zucchini for the winter - recipe

Wash the zucchini and cucumbers. cut into circles or semicircles, depending on the size of the fruit. Cut the cucumbers into 2-3 cm thick circles.

Wash the chili, mint and parsley. Peel the garlic cloves. Wash the jars in which you will preserve cucumbers with zucchini for the winter thoroughly with detergent or soda solution. Sterilize clean jars in any convenient way. In each jar, put a couple of sprigs of parsley, mint, an umbrella of dill, one teaspoon of mustard seeds, 2-3 cloves, and 2-3 chili pepper rings for spiciness.

Fill jars halfway with cucumbers. Put slices or circles of zucchini on them.

Pour boiling water over the jars and cucumbers. Cover them with lids. After five minutes, drain the water into a saucepan. Since the marinade will become less during the boil so that it is enough for sure, add another glass of water to the water drained from the cans. To find out the right amount of salt, sugar and vinegar for this volume of marinade, measure the water with a liter jar. Based on the amount of salt, sugar and vinegar per liter of water, it is easy to calculate the right amount of these ingredients for your volume. Add the required amount of salt to a pot of water.

Pour in the sugar.

Add table vinegar.

Boil the marinade for 3-4 minutes. Pour marinade into jars.

Additionally, it is not necessary to sterilize pickled zucchini with cucumbers. Roll up the jars with metal lids. Turn them upside down. Wrap warmly and leave to cool.

Marinated zucchini with cucumbers for the winter for further storage, take out to a cold and dark place. This recipe marinated with zucchini can be supplemented with other spices and vegetables. For example, add slices of bell pepper, tomatoes, onions or slices of carrots to them. Good luck with your preparations.

Pickled cucumbers with zucchini for the winter. Photo