Recipe for delicious canned colorful zucchini for the winter. Zucchini salad with mayonnaise for the winter

Summer is considered a fruit and vegetable season for every summer resident. Among the most popular cucumbers and tomatoes in preparations, one should also name zucchini - affordable and quite useful plant. Canning zucchini, like other vegetables, allows you to save them long time juicy and crispy, like freshly cooked. It remains only to decide how to harvest this vegetable for a long winter.

Tender summer: a recipe for preservation of multi-colored zucchini

For its preparation you will need:

• multi-colored zucchini - 2 kg;
• salt - 2.5 tablespoons;
• water - 500 ml;
• granulated sugar - 200 gr;
• parsley and dill, lavrushka, black peppercorns.

Sequencing:

1. We inspect the vegetables selected for canning and rinse with water.
2. After drying, cut them into rings, the thickness of which does not exceed one centimeter.
3. We take required amount greens, wash it and leave to drain.
4. Finely chop dill umbrellas and parsley, mix with zucchini.
5. We proceed to the preparation of the brine. After boiling water, add salt and sugar, add Bay leaf and pepper.
6. Continue to cook for a few minutes until the ingredients are completely dissolved.
7. In a suitable container (pan, deep bowl), pour the zucchini with hot marinade and let stand for about thirty minutes, stirring occasionally. During this time, the vegetables secrete juice.
8. Now you can arrange the zucchini in sterile jars, fill them with brine.
9. It is necessary to sterilize the preservation for at least twenty minutes, then roll up the lids and keep warm to cool slowly.

How to prepare canned cucumbers and avoid cloudiness of the marinade

Zucchini in marinade: a delicious recipe

Another easy way to marinate zucchini.

You will need the following components:

• zucchini - 1 kg;
• table vinegar - 200 ml;
• water - 1 l;
• sugar - 50 gr;
• bay leaves.

Cooking:

1. Vegetables determined for conservation should be washed, cut off the front and back parts, cut into large pieces.
2. We pre-sterilize containers and lids intended for canning so that our blanks can be stored for a long time.
3. In each container, a jar at the bottom is laid on a lavrushka. This will be enough to saturate the marinade with aroma.
4. Now you can tightly lay the vegetable pieces.
5. To prepare the marinade, boil water, add vinegar and lay granulated sugar.
6. The readiness of the brine is determined by the dissolution of sugar.
7. It remains to fill the jars with marinade and roll up.
8. Seamings are stored in the cold. After one and a half dozen days, the zucchini is finally ready for use.

By the way, those who wish have the right to diversify the recipes by adding pepper and other spices, basil, torchin, and garlic to the marinade mass. This will not make the vegetables worse, they will only get characteristic aftertaste. For lovers of salty snacks, the marinade can be salted.

Crispy Zucchini: A Very Easy Recipe

A simple pickling method, after which the zucchini are distinguished by an unusual crunch and taste.

For cooking, prepare:

• medium-sized zucchini - 250 gr;
• onion - 1 onion (small);
• salt - 1 large spoon;
• apple cider vinegar - 250 ml;
• granulated sugar - 100 gr;
• mustard seeds and powder - 1 teaspoon each;
• turmeric - half a spoon.

Cook together:

1. We cut the onion into thin rings, and the washed zucchini into circles.
2. Combine the vegetables, mix, put in a glass container, salt, pour in cold water.
3. Everything is kneaded until the salt dissolves, left for an hour until the zucchini softens.
4. Pour the vinegar into a saucepan, simmer for three minutes over low heat.
5. Pour sugar, mustard (crush the seeds a little) and turmeric.
6. The marinade is cooled to room conditions.
7. previously soaked in salt water vegetable cutting transfer to a colander, let drain, transfer to a container again and pour in the marinade composition.
8. After mixing well, we shift everything into a sterilized dish and place it in a cool place.
9. There is one detail - if the marinade does not completely cover the contents of the container, it is allowed to add water.

After a few days, the vegetables are ready.

Assorted Vegetables: Preserved Zucchini with Chili, Garlic and Herbs

Canned zucchini and zucchini are a good dish for those who love spicy food. A distinctive feature - in addition to spices, chili peppers are added.

Canned tomatoes - the most delicious recipes

Prepare:

• zucchini and zucchini - one not very large each.

Spices per liter volume of the workpiece:

• bay leaf - 2 pcs;
• cloves and allspice - 5 pcs each;
• coriander - half a spoon;
• chili pepper - a small piece (to taste);
• garlic - 2 cloves;
• parsley - 1 sprig.

For the marinade composition:

• water - 1 liter;
• vinegar essence - 1 large spoon;
• salt and sugar - 40-60 gr.

Sequencing:

1. Wash the vegetable group thoroughly, cut into centimeter-thick circles. Remove the skin and seeds from older ones.
2. Vegetables of large diameter are allowed to be divided into four parts.
3. We wash and sterilize canning jars, lay out spices, herbs, garlic and chili, lay out the vegetable mass.
4. We fill the containers with boiling water, cover and hold for a quarter of an hour.
5. Drain the water and repeat the operation with pouring boiling water.
6. After fifteen minutes, pour the water into a container, set it to heat, add granulated sugar, salt.
7. Just before boiling, vinegar is poured in.
8. The marinade is prepared, with which we fill the jars and cork the lids.

Sunsets are kept warm until cool.

Zucchini salad: a step by step recipe

Another delicious method blanks. It will be a great replacement fresh vegetables, because in winter season they are hard to find.

You will need:

• zucchini - 2 kg;
• onions - 3 -4 pcs;
• Bulgarian pepper - 4-5 pieces;
• water - 0.1 l;
• salt - 1 full spoon;
• granulated sugar - 0.2 kg;
• oil plant origin- 300 ml;
• vinegar - 100 gr;
• greens - a bunch.

Beijing cabbage recipes: variations for the winter

Cooking:

1. The initial stage is the sterilization of jars and lids. If you have a slow cooker, keep it for ten minutes in the “Steam” mode.
2. Vegetables are selected medium in size, washed, cut into cubes, placed in a slow cooker.
3. Peppers free from seeds and prolific legs, cut into cubes, pour on zucchini.
4. Similarly, we treat onions.
5. In a bowl, combine water with vinegar and oil, salt, lay sugar.
6. Pour everything over vegetables, sprinkle with chopped herbs.
7. Simmer no longer than forty minutes.
8. Stir the salad thoroughly, put it in a container and cork.

In an inverted form, seamings are placed in a warm place, cool, then sent to storage.

Preserving salted zucchini

A simple option for harvesting zucchini is salting.

Composition of ingredients:

• zucchini - 1 kg;
• dill - 15 gr;
• garlic - 5 cloves;
• salt - 50 gr;
• lemon - 1.5 gr;
• water - 1 l.

Cooking:

1. Vegetables are recommended to select small ones, the length of which does not exceed ten centimeters. Large specimens can be cut into pieces, while removing the seeds.
2. Washed and chopped zucchini are placed in containers.
3. Garlic and dill are added to them.
4. Citric acid is diluted in a boiling saline solution.
5. Banks are poured with brine and kept for several days at rest.
6. After fermentation is completed (after three days), jars of vegetables are pasteurized at eighty degrees.
7. For liter containers eighteen minutes is enough, for a three-liter - half an hour.

Canned zucchini with Torchin sauce - a delicious snack for all occasions

Sauce Torchin attaches to zucchini original taste. You can choose any ketchup - spicy, barbecue, with paprika, tender, mix them in various combinations.

Add dill, 5-7 circles of carrots, zucchini.

Add salt to the water, bring the brine to a boil, pour into tanks with vegetables, leave for a quarter of an hour.

Pour the boiling water from the jars back into the pot, add the vinegar, sauce, bay leaves, salt and sugar.

Let the marinade boil, remove the bay leaves, pour over the zucchini.

Cover the jars with lids, sterilize after boiling for 10-12 minutes, keep in boiling water.

Roll up the lids, turn the jars over, wrap tightly, leave for 12 hours.

From mature vegetables, the peel must be removed, but it is better to take young zucchini with underdeveloped seeds. According to this recipe, you can close zucchini and squash.

Zucchini with herbs and garlic (video)

Zucchini prepared according to such recipes, like zucchini, are digested gastrointestinal tract easy enough. This feature allows the vegetable to be introduced into the diet of young children. Zucchini is useful for diseases digestive system. You can cook in many ways - boil, stew, bake. But pickling is a special cooking method. With its use, it becomes possible to diversify the menu, to bring an unusual flavor of crispy vegetables not only to festive, but also to weekday meals. Some housewives stuff zucchini, add it to pancakes and mashed potatoes to add tenderness to the taste. Which of the harvesting options is better is up to you.

Any advice from summer residents, cooks, gourmets?

From zucchini, as well as from ordinary zucchini, you can cook caviar, vegetable stew and store for the winter. But we acted differently. If you have a cool and dry place - it can be a cellar, an insulated loggia or a balcony, then you can store zucchini there. Because of the thick skin of zucchini, zucchini is very for a long time do not deteriorate and are stored in fresh. Much better to take in winter fresh zucchini and cook your favorite meal. If there is no such storage place, you can peel the zucchini, cut it into pieces and put it in portions into bags and put it in the freezer. But to be honest, I personally don’t really like zucchini from the refrigerator.

There is, it turns out, another original recipe zucchini blanks, which is called “Zucchini like milk mushrooms”. I didn’t try it myself, but I came across a recipe for the next autumn season. winter preparations I will definitely prepare.

zucchini - 1.5 kg zucchini

salt - 1 tablespoon

ground black pepper - 0.5 tablespoons

vegetable oil - 0.5 cups

sugar - 2-3 tablespoons

vinegar - 0.5 cups 9%

garlic - 4-5 cloves

Peel the zucchini, chop coarsely (in appearance, to resemble chopped mushrooms), the pulp should be dense, cut out the loose core.

Cut the dill, peel the garlic, chop, mix all the ingredients, marinate for 3 hours at room temperature. Then put into sterilized jars, cover clean lids and put to sterilize for 5-7 minutes from the moment of boiling. Roll up, turn over, leave to cool, then put in a cool place.

So many interesting recipes zucchini blanks can be found at the link.

Our family loves to nibble on “witch fingers” from zucchini. You will need well, very overgrown, with a rough skin and dense pulp of zucchini. Of these, having peeled off the peel and removed the pulp, we cut into strips, 10-12 centimeters long and a finger thick, it can be a little thicker. We boil the brine as for pickling cucumbers, but a little sweeter. In a sterile jar we put horseradish, garlic, hot pepper and your favorite spices (of your choice). We stuff tightly with chopsticks, pour boiling brine, cover with lids, let stand for 10 minutes, drain, repeat one more time and roll up. The sticks are crispy, sour-sweetish burning, they are very pleasant to crunch.

For those who do not know zucchini, it is like a long zucchini that came from Italy.

Here's what I can make with zucchini: zucchini jam.

For this we need the following:

• zucchini in a portion of 1 kilogram.
• the same amount of sugar.
• and lemon (1 piece).

We clean the zucchini from the skin, also cut out the middle of them, and then cut them into small cubes as usual. Then candied chopped zucchini, keep until the juice comes out of the zucchini, and then cook for 15-20 minutes.

After it has been cooked, cut a lemon into it and set it to cook for the same time.

If you like spicy food, then you can cook Korean zucchini.

For this recipe you will need the following ingredients:

• 3 kg zucchini
• 0.5 kg carrots
• 0.5 kg of onion
• 6 pieces of bell pepper
• 2-3 heads of garlic
• some greens for taste
• 1 tablespoon subs. oils
• 200 gr. vinegar
• 200 gr. Sahara
• 2 tbsp. l. salt
• 1 bag of spices “For Korean carrots”

We rub the carrots and zucchini on a special grater into a long “straw” as for the salad “Korean-style carrots”. bow and bell pepper you need to cut into strips, chop the garlic and herbs.

Then everything is mixed and poured with a marinade of sugar, salt, spices, vinegar and oil.

If the jars are half-liter, then 20 minutes of sterilization is enough, and if the jars are larger, then you need to add another 5 minutes for every 200 grams.

How to prepare zucchini for the winter? Zucchini recipes?

From zucchini, as well as from ordinary zucchini, you can cook caviar, vegetable stew and preserve for the winter. But we acted differently. If you have a cool and dry place, this may be

Zucchini: 6 wonderful recipes for the winter

Young zucchini, called zucchini, have a delicate crunchy texture that you want to keep even after canning. Therefore, for canning such zucchini, several recipes have been developed that allow you to get the most delicious fragrant snack in winter, helping to maintain freshness and goodness seasonal vegetables. The presented recipes allow you to cook great side dish to boiled or baked potatoes.

Zucchini marinated for the winter

Zucchini prepared according to this recipe acquire the taste of pickled mushrooms, so it is best to use them with hot boiled potatoes.

To prepare a snack you need:

• a bunch of mixed greens;
• 1.5 kilos of zucchini;
• garlic head;
• 150 milliliters of olive oil;
• 1 tablespoon of salt;
• 150 milliliters of 9% vinegar;
• 3 tablespoons of sugar;
• dessert spoon of ground black pepper.

Zucchini prepared according to this recipe acquire the taste of pickled milk mushrooms

How to prepare marinated zucchini:

1. Zucchini are washed, peeled, cut in half and freed from the loose middle. Then each half is cut into large bars.
2. The garlic is peeled, the greens are washed. Garlic and herbs are crushed with a knife.
3. Vegetables are mixed in a bowl, sprinkled with salt, granulated sugar, sugar, watered olive oil, vinegar. The mass is mixed and left to marinate for 3 hours at room temperature.
4. The blanks are distributed in containers, and then they are covered with lids and set to be sterilized for 10 minutes.
5. Banks are rolled up, turned over, wrapped in a warm towel and left for 2 days.

You can eat a cooked snack after 2 weeks. During this time, all vegetables are well marinated, acquire a sharp flavor note.

Zucchini: a quick and tasty recipe for the winter

There is also a simpler recipe for marinating zucchini.

For him you will need:

• a kilo of zucchini;
• liter of water;
• Bay leaf;
• 50 grams of sugar;
• 200 milliliters of vinegar.

There is also an easier recipe for marinated zucchini

How to quickly pickle zucchini:

1. Zucchinis are washed, cut into large bars.
2. A bay leaf is placed at the bottom of the sterilized containers. Then the jars are densely filled with squash bars.
3. In a separate container, water is brought to a boil, sugar and vinegar are dissolved in it. After complete dissolution granulated sugar the liquid should be removed into the plates.
4. Zucchini is poured with prepared hot marinade and immediately rolled up.
5. In order to extend the shelf life of the workpiece, it needs to create conditions for pasteurization. To do this, rolls should be turned over and wrapped in a warm towel for 2 days.

The appetizer prepared according to this recipe has sweet taste and crisp texture.

Marinated zucchini with cucumbers

Crispy cucumbers can emphasize the tenderness of zucchini.

This tandem makes delicious winter salad, for the preparation of which you will need:

• 1.5 kilos of cucumbers;
• 3 zucchini;
• 3 garlic cloves;
• 3 bay leaves;
• 4 dill sprigs;
• 1 sheet of horseradish;
• 100 grams of salt;
• 2 tablespoons of sugar;
• 100 milliliters of 9% vinegar;
• 6 currant, cherry or plum leaves.

1. Cucumbers and zucchini are washed. It is advisable to take small cucumbers for this blank.
2. Cucumbers are poured for 2 hours with cold water.
3. At this time, the zucchini are cut into circles, 1 centimeter thick.
4. Sterilized jars are filled with herbs and chopped thin slices garlic.
5. Next, zucchini with cucumbers are tightly packed in jars.
6. Banks are poured with boiling water, covered with a lid and infused for 15 minutes.
7. The liquid is poured into a saucepan, mixed with sugar, salt, brought to a boil and boiled for 5 minutes. The blanks are again filled with boiling water. Vinegar is added to the container. Banks are corked, shaken and placed upside down. It is advisable to wrap the blanks in a warm blanket.

You can eat the preparation the very next day.

Zucchini marinated with honey

You can marinate zucchini deliciously by adding honey to the preparation. This ingredient will not only enhance the benefits of the snack, but also give it a subtle sweet flavor.

For cooking you need:

• 1.5 kilos of zucchini;
• 5 garlic cloves;
• 180 milliliters of olive oil;
• 170 milliliters of 9% vinegar;
• 180 milliliters of drinking water;
• 170 grams of sugar;
• 2 tablespoons of honey;
• 1 dessert spoon of salt;
• 2 dessert spoons dried rosemary.

You can marinate zucchini deliciously by adding honey to the preparation.

1. Zucchini are washed, freed from ponytails, cut lengthwise into 8 slices.
2. Peeled garlic, cut into large slices, is placed at the bottom of the sterilized jar, and then zucchini are placed vertically in the container.
3. Water is poured into a separate pan, salted, sweetened, seasoned with honey, mixed with oil and vinegar.
4. The marinade is boiled for 3 minutes, and then rosemary is added to it.
5. Vegetables are poured with cooked hot marinade, covered with lids and left until the next morning.
6. In the morning, snacks are placed to be sterilized for 15 minutes. The containers are immediately closed, turned upside down and wrapped in warm cloth.

Items that have been purchased room temperature, should be rearranged in a dark cool place.

How to cook zucchini for the winter in Korean

A Korean-style zucchini appetizer with a slight spicy aftertaste can complement almost any dish.

Ingredients needed for it:

• half a kilo of onion;
• a glass of sugar;
• a glass of vinegar;
• a glass of olive oil;
• a small bunch of greens;
• a few favorite seasonings;
• 5 bell peppers;
• 4 carrots;
• 2.5 kilos of zucchini;
• 3 garlic heads.

Korean-style zucchini appetizer, which has a slight spicy aftertaste, can complement almost any dish.

Step by step cooking method:

1. Carrots and zucchini are washed, peeled, grated for Korean salads.
2. The onion is peeled, cut into thin half rings.
3. Paprika is washed, freed from the stalk and seeds, cut into straw.
4. Garlic is peeled, chopped with a knife.
5. The greens are washed and then finely crumbled.
6. All vegetables are mixed with zucchini.
7. IN separate saucepan marinade is prepared: the bite is mixed with butter, sugar and seasonings. The liquid is brought to a boil, and then poured into a container with vegetables. In this state, the appetizer is marinated for 3 hours.
8. The workpiece is then distributed clean banks. In this case, vegetables should be tamped. The jar is covered with a lid, sterilized for 15 minutes, and then rolled up with a lid.

Since all the ingredients of the Korean salad were cut in small pieces, it can be consumed already 2-3 days after spinning.

Salted zucchini

You can also preserve zucchini for the winter with salt.

For this you need:

• 4 zucchini;
• 1 garlic head;
• 1 bouquet of greens needed for salting;
• 6 peas of allspice;
• 3 tablespoons of salt;
• 1 tablespoon of sugar;
• 1.5 liters of water.

1. Zucchini are washed, peeled, cut into circles.
2. Zucchini mugs are folded into a pan in one layer.
3. A dill umbrella, currant and cherry leaves, garlic peeled cloves, pepper. Vegetables and greens are covered with horseradish leaves.
4. Next, another layer of zucchini is laid out, and on top of it - a layer of greens and garlic.
5. Water is poured into a separate bowl, salt and sugar are dissolved in it. The liquid is put on the stove and brought to a boil. Boil the brine until all salt and sugar crystals are dissolved.
6. Vegetables are poured with boiling brine so that the liquid completely covers the upper greens.
7. The container is closed with a lid and infused for a day at room temperature.
8. Then the brine is drained, brought to a boil again, poured into jars.

The containers roll up and cool down.

You can eat cooked vegetables after 2 weeks: during this time, the zucchini will be completely salted. The shelf life at which zucchini will not lose their taste is 1 year. At this time, the blanks should be stored in a dark, cool room, excluding freezing of the marinade.

Zucchini: recipes, quick and tasty, marinated for the winter, in Korean, photo, video

Zucchini: step by step recipes for the winter. How to make marinated. Cooking with cucumbers, honey. Zucchini in Korean, lightly salted.

Zucchini: quick and tasty recipes for the winter

If you translate the name "zucchini", you get a "small pumpkin". Until the beginning of the 80s of the last century, only zucchini with pale green and yellow skins were common in Russia. Their disadvantage is short-term storage. foreign name, from which one letter "k" was missing, appeared on bags with seeds of improved late varieties zucchini. These varieties have a dark green skin, which becomes stiff at a certain stage of vegetable ripening. The flesh of the zucchini remains tender and dense.

Zucchini does not have a pronounced taste

Zucchini: a quick and tasty recipe for the winter

Zucchinis do not have a pronounced taste, they are more often a binding base that absorbs the tastes and aromas of other ingredients. Despite this feature, not everything that grows in the garden is suitable for zucchini salad.

• Zucchini - 10 kg;
• Tomatoes - 5 kg;
• cilantro or parsley 150 gr.;
• 1 kg of garlic;
• Salt;
• Granulated sugar;
• A teaspoon of a mixture of ground peppers;
• Vegetable oil.

1. Zucchini must be peeled, freed from seeds. Cut into small cubes. As strange as it sounds, the size of the zucchini pieces in this salad matters. The optimal piece size is 8 mm3. Of course, it is not necessary to measure with a ruler, but big chunks it is better not to cut.
2. Tomatoes can be used overripe, but not fermented. Appearance does not matter, because the tomatoes must be passed through a meat grinder.
3. Garlic must be peeled and set aside, it will be needed 5 minutes before the end of cooking.
4. To the bottom large pot 1 glass of vegetable oil is poured.
5. The tomato mass is sent to the pan, followed by the zucchini.
6. After boiling the mass, salt should be added to it - 2 shares and sugar - 1 share. The proportion is based on 3 tablespoons of spices per 6-liter pan.
7. The gas is reduced, it will take another 20 minutes to cook. During this time, you can grind spices. 5 minutes before the end of cooking, it and the garlic passed through the crush must be added to the salad.

After turning off the gas, the dish can be laid out in jars and closed for the winter.

Marinated zucchini for the winter

The easiest recipe for pickled zucchini can be considered the most delicious. Zucchini in the weak vinegar brine can replace canned cucumbers in winter meat salads. The taste of hot dishes and cold appetizers with zucchini will be original. But when preserving, it is necessary to take into account the stage of ripeness of the vegetable. It is preferable to harvest milk ripe zucchini. You need to collect the fruits until the moment when the seeds begin to harden, and the skin is still very tender and thin.

For cooking you will need:

• Zucchini fruits with a diameter of the widest part of 5-8 cm - 2.5-3 kg;
• Water - 4 liters;
• Salt - 100 grams;
• Sugar - 100 grams;
• Table vinegar - 100 ml;
• Spicy herbs, garlic, peppercorns.

The easiest pickled zucchini recipe can be considered the most delicious

1. Spicy herbs and garlic cloves are placed at the bottom of clean, dry jars. Peeled and unpeeled garlic is suitable for salting. This is insignificant, but it affects the taste of the workpiece.
2. Stack the zucchini vertically (whole). The height of dense rows should not go beyond the shoulders of the jar. If the laying is not complete, then the fruits will float during the marinade pouring.
3. The brine for the first filling is prepared from water, granulated sugar, salt.
4. Boiled brine fills jars with zucchini.
5. After 5-10 minutes, the brine is drained back into the pan, brought to a boil.
6. Before removing the brine from the fire, vinegar is added to it.
7. Banks are filled with marinade, rolled up.

It is impossible to wrap the workpiece, otherwise the zucchini will boil, turn into a shapeless mass.

This recipe with the fruits of milky ripeness is best used if the zucchini does not have time to ripen and gain strength. Ripe zucchini can be used for marinating. It is necessary to remove the skin from them, remove the testis.

Korean zucchini: a simple recipe for the winter

The main component of Korean dishes is the original mixture of spices. They give the dish a unique, incomparable taste.

The main component of Korean dishes is the original mixture of spices.

For herself cold appetizer even fewer ingredients are required:

• Zucchini - 2 pcs;
• Carrots - 2pcs;
• Bulgarian pepper - 2 pcs.

1. Zucchini and carrots are grated on a special grater for making Korean-style snacks.
2. Bulgarian pepper is chopped into thin strips. It should practically not stand out from the total mass in terms of the width of the strips.
3. Salted vegetable mix must be placed in the refrigerator for 40-60 minutes.
4. Taking out the container, you need to add spices, vinegar, oil to the salad. Mix thoroughly, put the appetizer on the stove, bring to a boil, boil for 5 minutes.
5. You can roll up the salad for the winter immediately after removing it from the fire.

If you need to store this salad in the refrigerator for no more than a month and a half, you can not cook it.

Zucchini salad for the winter

Zucchini salads are more delicious if they have no more than 3 ingredients.

For winter snack enough:

Zucchini salads are more delicious if they have no more than 3 ingredients

Vegetables are taken in equal proportions. In addition to them, salt is required, vegetable oil and 2-3 gentle fragrant spices. Each hostess has her own preferences in this regard.

1. Not poured into the stewing pot a large number of vegetable oil.
2. Sliced ​​zucchini cut into small cubes are laid out in it. The pot is covered with a lid. It is better if it is a pressure cooker, it will require less oil for cooking.
3. Onions and carrots can be pre-fried in a pan, or you can immediately send them to a pan with zucchini.

Salt and spices are added 10 minutes before the end of cooking. After that, the salad is laid out in jars and put away for storage.

Zucchini with carrots in fragrant filling

• 4 kg of zucchini;
• 1.5 kg of carrots;
• 2 heads of garlic;
• 100 gr. granulated sugar;
• 2 tablespoons of salt;
• A glass of 9% vinegar;
• Turmeric.

The preparation will please with its taste

1. Young zucchini are cut into semi-circles, the thickness of which should not exceed 4 mm, so that they appear translucent.
2. Carrots are grated in long strips.
3. Garlic is squeezed out through a special device.
4. Oil is heated in a saucepan, salt, sand, turmeric dissolve in it.
5. Before dressing the salad, vinegar is added to the filling.

Attention, if the salad is prepared for the future, then it must be boiled for 5 minutes after boiling in the prepared marinade.

The efforts of breeders were not in vain, the last zucchini late varieties ripen at the end of September. Frosts on the soil, affecting the state of the tops, will also negatively affect the safety of the fruit. It is necessary to remove zucchini from the garden before the onset of cold weather.

To keep zucchini longer, they need to be protected from contact with cold surfaces. You can hang them in a basement beam or lay them in sawdust. The cellar gives top scores than a refrigerator if you want to keep vegetables fresh for a long time.

Despite Italian name"zucchini", green-skinned zucchini tolerates the Russian winter very well in sawdust or sand, insulated only with straw in the basement.

Description

Zucchini salad for the winter- This great replacement fresh vegetables, which during this period are practically not found on the shelves of markets and shops. And even if you find it, the prices will be "cosmic", and their benefits are very doubtful! Home-canned vegetables are another matter!

But how to cook and roll up a zucchini salad? You will find answers to these questions in this photo prescription! Here you will also learn some tricks that will help make a canned salad very tasty!

Ingredients

• 
  (2 kg)
• 
  (3-4 pieces)
• 
  (4-5 pieces)
• 
  (350 g)
• 
  (100 g)
• 
  (1 tablespoon with a slide)
• 
  (200 g)
• 
  (300 g)
• 
  (100 g)
• 
  (beam)

Cooking steps

Using a multicooker, we sterilize jars and lids for preservation. To do this, hold in the "Steam" mode for 10 minutes.



We cut the zucchini into medium-sized cubes and send this vegetable to the bottom of the multicooker bowl.



Now let's get busy bell pepper: we will clean it from seeds and remove the stalk, then cut it into cubes and send it to the slow cooker on top of the zucchini.



We do the same procedure as with zucchini and pepper with onion.



In a separate bowl, mix water tomato paste, vinegar, vegetable oil, sugar and salt. This mixture pour on top of the vegetables, and to top it all sprinkle with herbs.



We turn on the multicooker in the "Extinguishing" mode for forty minutes.



Received vegetable salad mix well and put it in sterilized jars. Then we roll them up.



Now we put the jars with the lids down and roll them. Thus, they must cool down, and only then it will be possible to rearrange them in a storage cabinet.



So our zucchini salad is ready for the winter!



Bon appetit!!!

Zucchini - 3 kg,

• young carrots - 2 pcs. medium size,
• garlic - 10 small cloves or 5 medium ones,
• sugar - 0.5 cups,
• salt - 2 tbsp. no top,
• vinegar - 0.5 cups,
• vegetable oil - 100 ml.

Cooking process:

Rinse the zucchini well and cut into large pieces. It is best to cut the fruit lengthwise, and then into 2-3 parts and across. Each piece of this vegetable should be about 2 cm in size. Do not worry, these pieces will not turn out too large: during the heat treatment they will boil down and decrease somewhat. Place chopped zucchini in a large bowl.

Scrape the carrots with a knife to remove the skin. Then grate the root vegetables on coarse grater and add to zucchini.

Pour sugar into a saucepan with vegetables and mix the ingredients well. Then pour in vegetable oil, vinegar and sprinkle with salt.

Peel off the garlic cloves. Cut the garlic into thin slices or even pass it through a garlic maker to chop it into a porridge. Add the garlic to the pot with the vegetables and stir. Leave this mixture for literally 10 minutes to let the zucchini juice.

Add chopped dill to vegetables. After that, put the pan on the fire and, stirring occasionally, bring the zucchini vegetable salad to a boil.

Boil the vegetable mixture for 15 minutes, stirring occasionally. At the same time, sterilize the jars and lids - boil them for 10 minutes. After 15 minutes of cooking, the zucchini will boil down a little and darken: from bright green they will become yellowish.

Arrange the sweet and sour zucchini in hot jars (up to the shoulders), pour the liquid in which they were boiled and immediately seal the jars. Place jars upside down and cover with kitchen towels to keep warm. When the jars are completely cool, they can be turned over.

Delicious zucchini for the winter should be infused for some time before eating in the pantry or basement.

Zucchini or zucchini salad for the winter without sterilization: recipe and photo from Victoria

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

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

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

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

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

Ingredients:

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

Cooking method:

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

For this recipe, you need to take young fruits.

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

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

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

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

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

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

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

Ingredients:

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

Cooking method:

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

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

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

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

The best recipe for cooking zucchini like mushrooms

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

Ingredients:

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

Cooking method:

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

2. Take a faceted glass and pour vinegar into it, fill it with water and add salt. Leave this solution for 6 hours, stirring the liquid occasionally ( better brine do beforehand).

3. Fry vegetables in vegetable oil until golden brown.

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

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

We prepare delicious zucchini for the winter with rice

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

Ingredients:

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

Cooking method:

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

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

3. Peel the zucchini and cut into cubes.

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

5. Wash the tomatoes well and cut into quarters.

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

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

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

Recipe for zucchini with mayonnaise

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

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

Cooking zucchini for the winter without vinegar

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

Ingredients:

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

Cooking method:

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

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

3. Then fill the container with cut circles.

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

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

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

Korean zucchini - a delicious recipe

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

Ingredients:

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

Cooking method:

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

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

2. Now grate the vegetable for Korean carrots.

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

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

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

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

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

8. Cover the containers with lids and place them to be sterilized on water bath for 30 minutes.

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

How to cook zucchini caviar

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

Marinated zucchini with tomatoes

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

Ingredients:

For 1 liter jar:

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

Cooking method:

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

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

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

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

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

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

How to cook salted zucchini for the winter

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

Ingredients:

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

Cooking method:

1. First of all, sterilize the jars.

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

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

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

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

6. Place chopped slices or mugs in jars.

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

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

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

Delicious fried zucchini recipe

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

Zucchini for the winter, cooked in a slow cooker

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

Ingredients:

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

Cooking method:

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

2. Then cut them into large cubes.

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

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

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

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

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

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

Harvesting zucchini for future use with tomato paste

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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