Salt like whole zucchini. Recipes for crispy salted zucchini: in jars and in a bag, for the winter and lightly salted

Among garden crops, a frequent and welcome guest on the table is zucchini, from which salads are prepared, as well as fried and stews. In general, zucchini is considered versatile vegetable and consumed along with cucumbers, tomatoes and cabbage. Most housewives are trying to prepare zucchini for the winter. They are salted, fermented, marinated, caviar is made. A lot of conservation methods are quite simple and every housewife can handle them.

Recipe number 1. Salted zucchini with vinegar.

It is advisable to prepare young zucchini. Then it will not be necessary to clean them and take out the seeds. And young vegetables are tastier and juicier. Zucchini is cut into thin circles, put in a container, sprinkled with salt and allowed to brew so that the juice stands out. After that, the vegetables are squeezed and placed in rows in prepared jars and sprinkling each row with salt. And finally, 3 tablespoons of 6% vinegar are poured into each jar, and the same amount of vegetable oil. Canned food is sterilized for 30 minutes and sealed with lids.

Recipe number 2. Salted zucchini with vinegar.

This cooking method was invented by Moldovans. They get sharp. Are great snack and melt in your mouth. What do you need?

- zucchini;

- a glass bottle of 10 liters;

- drinking water - 5 liters;

- vinegar - 120 ml;

- rock salt - 300 g;

- garlic - 4 heads;

- hot pepper - 3 pods;

- dill (dried or fresh umbrellas);

- leaves of blackcurrant, cherry, horseradish;

- celery;

- tarragon.

Zucchini is washed, the stalks are cut off and pierced in several places with a wooden stick. Leaves, greens, spices are placed at the bottom of the bottle, and then zucchini are placed in rows, laying peeled garlic cloves and pieces of pepper between them. In the middle and at the very top of the bottle, a row of leaves is laid out again. Next, prepare the brine using water, pepper, salt and fill it with a jar of vegetables. Then they leave the zucchini in the room to ferment for 3 days. After the time has elapsed, the brine is poured into a saucepan to boil and cool. After that, vegetables are poured with it again and put for another month in cool place. After 30 days, the snack will be ready.

Recipe number 3. Spicy salted zucchini.

An appetizer is being prepared with sugar, vinegar, garlic and herbs. It differs from previous canning methods in rich sweet and sour taste, thanks to which, it is perfect for any dishes (meat, fish, pasta, potatoes, cereals). Also, zucchini prepared in this way can be added to vegetable salads.

How to cook?

For one liter jar you will need:

- zucchini - 700 g;

- horseradish leaf;

- cherry leaves - 5 pcs.;

- garlic - 2 cloves;

— Bay leaf- 2 pcs.;

- granulated sugar - 2 tablespoons with a top;

— rock salt- 2 spoons;

6% table vinegar- 150 ml;

— allspice- 3-4 peas;

- ground black pepper.

Wash the vegetables and cut off the stems. IN this recipe it is better to use very young zucchini, the length of which will be less than the height of the jar. If not, then you should cut them in half, and then lengthwise into several parts. Greens and spices are placed at the bottom of the jar and zucchini are placed tightly while standing. Next, boil the marinade and let it cool. After that, vegetables in jars are poured into it and sterilized for 15 minutes.

Recipe number 4. Fried canned zucchini.

These zucchini can be perfectly combined with mayonnaise, tomatoes or garlic. For a liter jar you will need:

- young zucchini - 1.5 kg;

- garlic - 5 cloves;

- table vinegar 6% - 2 tablespoons;

- table salt - one teaspoon without top;

- parsley and dill;

— vegetable oil- 120 g.

Zucchini cut into rings, fried in a pan and allowed to cool. Greens and garlic are chopped and, together with salt, placed at the bottom of sterilized glass containers. Then pour in the oil and vinegar and begin to tightly stack the zucchini. Sterilization in jars will take half an hour. Then the vegetables roll up tin cans, put upside down, cover with something warm and leave to cool.

Many housewives like to harvest zucchini for the winter in jars- it can be spicy vegetable salads or pickled crispy vegetable mix. Canned vegetables will surely become delicious snack in your winter diet nutrition when there is not enough fresh vegetables and fruits. Thanks to their neutral taste, zucchini goes well with all other vegetables: tomatoes and cucumbers, onions and carrots, cabbage, garlic and peppers, both sweet and hot.

To begin with, we will consider one reliable option, how to save fresh vegetables for the winter by freezing them in the freezer. If you just cut the fruit into pieces and send it to the freezer, you will end up with something that tastes like rubber. Therefore, to freeze zucchini, some additional preparations. It is convenient to freeze vegetables in the summer, because their cost during the season is much lower, moreover, in this way, you can save own harvest. For freezing, it is necessary to select only young vegetables with thin skin and a dense core. First, the fruits should be thoroughly washed, then cut into cubes or circles, in the future you can use them for various purposes. culinary experiments, for example, you can cook delicious casserole or a puree soup that your kids will love.

Next, the pieces must be boiled: put a saucepan of water on the fire, after boiling, add vegetables and cook for five minutes. During the cooking process, they must be stirred. When we boil them for 5 minutes, we must let all the liquid drain, leaving the pieces in a colander for a while.

If you are freezing vegetables and fruits, it is convenient to use special vacuum bags for food storage. The pieces must be folded into a bag, fasten it and pump out the air with a hand pump. And you can send packages to freezer where vegetables will be stored, perhaps more than one year. But even if you like freezing vegetables in the freezer, you will also be interested to know some original recipes, how to salt zucchini for the winter in jars.

Zucchini for the winter in jars

IN winter time you can buy any vegetables in the supermarket, but their taste cannot be compared with the taste of vegetables grown in your garden in the summer, they are bland and tasteless. Another thing - zucchini in a jar for the winter, which acquire completely new shades of taste as a result of pickling.

You have probably seen recipes on the Internet or tried to preserve cucumbers and tomatoes in one jar, this time we will not add cucumbers, zucchini will take their place. By opening one such jar, you will get both juicy pickled tomatoes and crispy zucchini, and the best option snacks for suddenly arriving guests are not easy to find, besides, you can still fry potatoes.

Vegetables must be put in a jar: tomatoes must be on top. The jar will take about six plum tomatoes and 400 grams of zucchini. To buy vegetables unique aroma, it is necessary to add a piece of horseradish leaf, a couple of dill umbrellas, be sure to add three cloves of garlic cut in half, peas of allspice and black pepper to each jar, and also, if desired, a piece of hot pepper.

Of course pickled zucchini for the winter in jars it is impossible to imagine without a properly prepared marinade, for 400 ml of water you need to add an incomplete spoonful of salt and one spoonful of granulated sugar without a slide. The main component of the marinade is three tablespoons of ordinary table vinegar, the concentration is 9%.

For conservation, we need medium-sized tomatoes, with a dense, even skin, without dents and spoilage. As for zucchini, it is better to choose only medium-sized ones, then they can be pickled whole, in another version, the vegetable must be cut into pieces of five centimeters.

But eggplants are usually not pickled, but used for cooking. various snacks, for example, spicy.

Marinated zucchini for the winter in jars

Salting zucchini for the winter in jars begins with the preparation of glass containers: if the taste of future preservation depends on the right ingredients, then the shelf life depends on properly prepared and sterilized containers. They must first be washed thoroughly, for this they are not used. detergent, but only soda solution. Then you need to put on sterilization over a boiling pan or in the oven, and small jars can be sterilized in the microwave. The lids should be boiled for five minutes and not removed from the water until the very final stage - twisting.

Peeled and halved garlic, washed dill, peppercorns and a slice hot pepper should be sent to the bottom of the bottle. Arrange vegetables on top all the way to the top. Tomatoes can be pre-pierced with a toothpick in several places so that they do not burst. From above it is necessary to lay a sheet of horseradish and an umbrella of dill.

The recipe for pickled zucchini for the winter in jars requires secondary sterilization, so you need to put a large deep saucepan with water on the fire, on the bottom of which lay a kitchen towel. Water should cover the jars up to the shoulders. Top jar must be covered iron lid and leave for pasteurization. In boiling water, the procedure will last 10-20 minutes, depending on the volume of the container.

Recipe for pickled zucchini for the winter in jars

"Assorted" - delicious recipe for salting zucchini for the winter in jars, which share a place in glass containers with tomatoes and cucumbers. What is attractive about this preservation option is that from one jar you get a whole set of pickles. Both lovers of crispy cucumbers and zucchini and those who prefer juicy pickled tomatoes will find a treat here. These vegetables perfectly complement each other, absorb spicy marinade and flavor herbs to be added to the container.

Like, "Assorted" is a real vegetable salad, where carrots, onions, bell peppers are also present. We need 200 grams of cucumbers and zucchini, 50 grams of cherry tomatoes, carrots and bell peppers, a small onion. From this amount of ingredients you will prepare one liter or one and a half liter jar. You will also need a dill umbrella, a blackcurrant leaf and a piece of horseradish leaf, four cloves of garlic and allspice peas.

Marinating zucchini for the winter in jars- this is the addition of vinegar to each container, usually it is poured directly into the bottle before and after the boiling marinade, in some cases acetic acid is added to the marinade after you remove the saucepan from the heat. IN this case we prepare the marinade from 350 ml of water, a spoonful of salt and sugar, four tablespoons of 9% vinegar.

First stage, how to pickle zucchini for the winter in jars, this is the preparation of vegetables, they should be thoroughly washed, removing the earth and dirt, cutting off the stalks, seeds. Cucumbers and zucchini should be cut into small slices, the onion head should be peeled and cut into four parts. In cherry tomatoes, it is imperative to remove the green stalk. Bulgarian pepper remove the seeds and cut it into thin strips. Peeled carrots also need to be cut into small sticks.

The further course of preparation repeats our previous recipe, how to pickle zucchini for the winter in jars, and on our site you can also find others interesting ideas for home preservation.

Zucchini recipes for the winter in jars

Salted zucchini for the winter in jars prepared without adding acetic acid, so this recipe is preferred by many housewives, because it cannot be said that vinegar is useful product for our body. For one and a half kilos of zucchini, we need a bunch of dill, a liter of water, 60 g of rock salt, half a head of garlic, a one-centimeter piece of horseradish and the same piece of red hot pepper.

Salt should be dissolved in boiling water, boil the brine for another two minutes. Then let it cool down. At the bottom of the jar, you need to lay out a third of the spices, be sure to rinse the herbs first. Rinse the zucchini and cut the stalks, large fruits must be cut into pieces. Put them in a jar, alternating with layers of greens. Pour in the cooled brine.

Pickles are not immediately covered with a lid, they are left to ferment for a week, in this case, a jar should be left in a warm place for 10 days. Then add more brine on top and close it nylon cover. Pickles should be stored in the refrigerator or other cool, dark place.

If you like spicy vegetable snacks, then be sure to try, which you can cook, guided by the photo recipe presented on our website.

Harvesting zucchini for the winter in jars

Zucchini in liter jars for the winter- this is not only the preparation of which they can handle and inexperienced housewives. Besides, marrow caviar many cook it, preparing it for the winter or eating it in the summer. We always choose only the best original recipes with which you can even surprise true gourmets.

How do you like this harvesting zucchini for the winter in jars- jam or jam? Agree that with such a delicacy you can surprise everyone.

In addition to sugar and zucchini, which must be taken in the same amount, lemon is also added here. For two kilograms of sugar and zucchini, we need four medium lemons. From this amount of ingredients, we get six jars with a capacity of 0.5 liters.

Zucchini should be peeled, large seeds removed, and in order to avoid them, it is necessary to choose only young fruits. Then they must be cut into slices one and a half centimeters wide. Lemons also need to be washed, poured over with boiling water and cut in small pieces, removing bones and rough membranes.

Place all prepared ingredients in a bowl granulated sugar and mix. There is no need to add water to the pot in this recipe. Leave the ingredients to infuse for a couple of hours, during which time the vegetables will release the juice. After 2 hours, the pan must be put on fire and boiled.

This is followed by several stages of cooking: it is necessary to bring the mass to a boil and let it cool completely. Repeat this step 4-5 times. After the last boiling, the jam can be decomposed into jars and rolled up.

Of course, you can choose classic zucchini recipes for the winter in jars, many of which are presented on the pages of our site.

Consider the versatility of seaming. Vegetables are quite crispy, slightly spicy and very juicy. Lots of firm pickled pulp- the most accurate description. These zucchini do not look exactly like cucumbers, but are suitable for winter salads and will be a low-calorie respite from the pangs of appetite on a diet.

Statistics say that the Slavs most often twist squash caviar. But we keep today's recipe on the required list. Just as steadily from year to year we and.

Cut into circles and put in jars along with spicy ingredients, pour hot solution and sterilize. This is how the recipe can be summarized. And yet it is better to do elementary steps according to the description with a photo in order to take into account all the nuances.

Attention! For all recipes we need sterilized jars and lids.

In time, each blank will take about 1 hour, taking into account the sterilization of cans.

Let's start cooking!

Quick article navigation:

Marinated zucchini for the winter without sterilization

We need:

• Zucchini -1.8-2 kg
• Young dill - 1-2 bunches
• Garlic - 9 medium cloves

• Black peppercorns - 15-18 pcs.
• Carnation - 6-9 pcs.
• Bay leaf - 3 pcs.

For marinade:

• Water - 1.5 l
• Sugar - 190 g (almost 10 tablespoons without a slide)
• Salt (rock, without impurities) - 70 g (almost 3 tablespoons without a slide)
• Vinegar (table, 9%) - 190 ml

Important details:

• This amount of ingredients is enough for 3 liter jars.

Preparation and bookmarking in banks.

Thoroughly wash the zucchini and cut off the nose and ass. We cut circles with a thickness of 1.5-2 and even 2.5 cm. Focus on your taste.

It is better to take medium-sized young zucchini. If we still take very large ones, we will have to cut each circle in half. In mature zucchini, it is better to remove the seeds by sacrificing the form of cutting: make large sticks.

My dill. Peel the garlic and cut each clove in half lengthwise.

We fill the banks. For one liter jar:

1. At the bottom we put 4-6 sprigs of dill.
2. Top 1-2 garlic cloves, 2 pcs. cloves, 6 peppercorns, 1 bay leaf.
3. Squash circles spread flat, on top of each other, tightly, to the top. You can cut 2-3 circles in half and compact the styling by pushing these halves from the side.
4. We complete the composition with another 1 clove of garlic, which we squeeze along the side wall.

So we form 3 banks. Quantities are arbitrary, adjust the garlic and herbs to your liking.

Preparing vegetables with boiling water before seaming.

Filling filled jars boiling water, cover with a lid and leave for 10 minutes.

We drain the water. Again, fill the jars with boiling water - cover - wait 10 minutes.

Prepare the marinade, pour and roll up the workpiece.

During this time, prepare the marinade. We heat the water, add sugar, salt, stir until completely dissolved, pour in the vinegar, bring to a full boil and hold for 2-3 minutes - let it boil.

Here you can take a sample from the solution and adjust to taste by adding sugar or salt.

Drain the second water from the jars and immediately fill the zucchini with hot brine - to the top.

Close the lid tightly (twist-off or seaming key).

Turn upside down and wrap to cool slowly.

Zucchini circles in liter jars with sterilization

Store-like is a fitting description for this classic seam.

We need:

• Zucchini (preferably young) - about 2 kg
• Garlic - up to 9 cloves
• Black pepper (peas) -18 pcs.

For marinade:

• Water - 1.2 l
• Salt (coarse, without additives) - 2 tbsp. heaped spoons
• Sugar - 3-4 tbsp. spoons (taste the marinade before pouring!)
• Table vinegar, 9% - 80-100 ml

Important details:

• This amount will 3 liters blank.
• The recipe you can add carrots V coarse cut(circles or cubes) - 2-3 pieces, by weight no more than 400 grams. Then put the zucchini, respectively, less.

If the harvest was a success, and you urgently and very simply need to determine a lot of vegetables for storage, you can also pickle old fruits by peeling them and removing the seeds. But circles won't work. It seems to us that for the classics - too big a compromise. It is better to put ripe vegetables into a roll for mushrooms, squash lecho or mixed vegetables.

How to cook.

Wash the zucchini well. If the earth has just clung to the garden, soda will not hurt either. Cut off the ends on both sides and cut the vegetables into circles. Thickness from 1.5 to 2.5 cm, to taste.

Peel the garlic and cut into slices.

We put the mugs in sterilized jars, tighter. To fit more vegetables Cut large circles in half. At the beginning, middle and end of the styling, add 1 clove of garlic and a couple of peppercorns. Total per 1 liter can 2-3 garlic cloves and 5-6 peas will leave.

Prepare the marinade: mix all the ingredients with water, heat, stirring until completely dissolved, and let the finished liquid boil for 3 minutes.

Pour hot marinade over zucchini a little in each jar. Filled a third of one container, moved to the next. The previous ones are still warming up to take the next portion of boiling water. So we are insured against the fact that a jar sharply filled with boiling water will burst.

We need to fill the jars to the very top.

Full jars are simply covered with lids and sterilized in a large container. Everything is as usual: at the bottom of the pan there is a cotton towel, and we pour water into it up to the shoulders of the cans.

• Sterilization time for pickled zucchini liter jar - 10 minutes from the moment of boiling water.

Remove from heat, roll up with a key or tightly screw the twist-off lid. Turn over, shake a little, check for leaks and leave to cool slowly - in the upside down position, under the covers.

For a note!

The proportions and steps from both rolls are suitable for large-cut squash (bars, large cubes).

Bulgarian pickled zucchini for the winter

For 2 jars (0.85-1 l) we need:

• Zucchini - 700-750 g (= as much as you can fit with tight packing)
• Garlic - 2-3 cloves
• Dill (umbrellas) - 1 pc.
• Hot pepper (bitter) - cut from pod up to 2 cm
• Bulgarian pepper - 1 pc. medium size (preferably red or yellow)

For the marinade (with a margin):

• Water - 1 l
• Salt (large, clean) - 1.5 tbsp. spoon
• Sugar - 100 g (4 tablespoons with a slide)
• Bay leaf - 2-3 pcs.
• Black peppercorns - 6 pcs.
• Vinegar (table, 9%) - 100-120 ml

The preparation is simple.

My vegetables and dill. We cut the zucchini into circles. We clean the garlic. Cut hot pepper into rings.

We clean the sweet pepper from seeds and white membranes inside and cut it arbitrarily - into large pieces. For example, in half lengthwise, in half again and each quarter across in the middle.

Add all the ingredients of the marinade, except vinegar, to boiling water and let it boil for 3-4 minutes. At the end, pour in the vinegar, turn on the heat, but do not turn it off.

At the bottom of the sterilized jars we put an umbrella of dill, garlic, hot peppers, having previously bathed them in a hot marinade.

Zucchini mugs and slices bell pepper put in the marinade. Let it boil and on low heat under the lid (!) Boil for up to 10 minutes.

Vegetables, along with the marinade in which they were cooked, are laid out in jars. First, the hard part, distributing equally into 2 cans. Then add the marinade to the very neck.

We roll up the workpiece, turn it over, put it under insulation to cool slowly.

Zucchini for the winter in mustard marinade - video

If you are ready to give your primordial delight only distinctly spicy snacks then the video is below - best guide to action. The hostess uses dry mustard to spicy prepare a large batch of vegetables - 4-4.5 kg.

You will need:

• Zucchini - 4.5 kg (prepared)
• Garlic and dill umbels
• Leaves: bay, currant and cherry
• Black pepper (peas) and cloves
• Mustard (dry powder)

For marinade:

• Water - 2.5 l
• Sugar - 250 g
• Salt - 3 tbsp. spoons
• Vinegar (table, 9%) - 400 ml

Nadezhda suggests cutting the zucchini into large sticks.

Both young and old vegetables are suitable for this recipe.

We hope you enjoyed at least one recipe. For the first experience, we would focus on two samples - with or without sterilization, but in the classic composition.

I also used to think that it was not very convenient to cook salted zucchini in jars for the winter. Zucchini is not a small vegetable, and a jar, even a three-liter one, is somewhat small for such specimens. But it turned out that everything is very convenient, and most importantly, there is no need to look for a place in the refrigerator to store the pan. After all, rolled zucchini is well stored just in the room.

The process of canning salted zucchini is very similar to pickling cucumbers in jars, and in terms of taste and use of them - ready-made, everything is very similar. Salted zucchini, like cucumbers, will fit perfectly in variety of salads, such as "vinaigrette" or "olivier", and just a bite with boiled potatoes will not be very bad.

So, first you need to do everything the same as when pickling zucchini in a saucepan or barrel. Wash the zucchini themselves, cut off the ends and pierce them with a skewer in several places for better penetration of the brine inside.

Zucchini, like all other vegetables, should be taken in good quality - without rot and whole. Also, they must be young. Then their skin will be very tender, and there are practically no seeds yet. The length should be no more than 15 cm and the thickness - 4-5 cm.

All spices should also be thoroughly washed and laid in layers in a bowl: a layer of spices, a layer of zucchini, a layer of spices, and so on. top layer must be weed.

From spices should be taken:

• parsley, celery, dill
• Dill seeds
• horseradish root and leaves
• cherry and currant leaves
• chilli hot red pepper
• garlic

In general, take everything that is in the garden or from grandmothers in the market for pickling cucumbers, but 2 times more.

Now we need to take a cold drinking water and dilute salt in it.

• For 1 liter of water
• 2-2.5 st. spoons of salt

And pour the zucchini with this brine. Put a load on top - a wooden circle or a flat glass plate. It depends on the size of your dishes.

To prevent mold from forming on the surface of the brine, sprinkle some dry mustard directly onto the mug or plate. Place a small weight so that the brine is always on top of the mug and keep an eye on it. if it disappears, add it.

Cover the dish with a lid or a clean cloth to keep dirt out. Leave to stand for 3-5 days room temperature. Now the lactic fermentation process will begin. The brine will become cloudy, and a plaque may even appear on the zucchini. But do not wash anything in any case. Everything is as it should be.

After 3-5 days, the zucchini will need to be removed, and the brine should be filtered. Place zucchini in clean glass jars. Spices can be removed, or you can leave, as I do. Now the vegetables will be very easy to enter and fit into jars, as they have become soft and pliable. I also add a pod to them hot pepper, I like them so much better.

The brine must be brought to a boil and pour the jar to the very edge. Roll up with a sterile lid and remove to cool under a fur coat upside down. That's all. In winter, you can use this inexpensive, but healthy vegetable in your diet, diversifying your table.