Harvesting zucchini in large quantities for the winter. Delicious preparations for the winter from zucchini

This recipe has already been tested by many housewives. Zucchini circles in jars will be great snack, because they are crispy and juicy, have a light spicy note.

Ingredients on liter jar:

• 1 zucchini;
• 1 head of onion;
• 3 cloves of garlic;
• 1 Bay leaf OK;
• 5 peas of hot pepper;
• 1 bunch of dill and parsley.

We preserve young zucchini in circles for the winter:

1. Canning this recipe does not include white, yellow zucchini, or zucchini exclusively. Choose the ones you have. Cut the washed fruits into circles, the thickness of which will be 1.5 cm. If the rings are large enough, cut them into two parts.
2. Thoroughly wash the liter jars; after sterilization, it will be possible to lay vegetables in them.
3. First put all the necessary spices on the bottom, then fill the jars to the top with zucchini.
4. Take a separate pan and prepare the brine. For 1 liter of water you will need to take 50 gr. salt along with 25 gr. granulated sugar. For a liter jar, you will need 500 ml of this brine. The amount of brine is recommended to be calculated from the number of cans used for conservation.
5. Add a tablespoon of 9% vinegar to each jar of vegetables, then pour everything with boiled brine. Cover the jars with lids and proceed to sterilization, this will take about 10 minutes. Close the workpiece tightly, wrap it with a blanket.

After complete cooling of the preservation, you can transfer the jars for storage to the pantry.

Original canned zucchini for the winter

The light spicy-sweet taste of zucchini will not leave anyone indifferent. So fast and original snack will be a godsend for every hostess.

Orange compote: 6 step by step recipes

Ingredients:

• 1 kilogram of young zucchini;
• 190 ml refined vegetable oil;
• 60 grams of salt;
• 6 cloves of garlic;
• 5 grams of ground black pepper;
• 75 grams of granulated sugar;
• ½ bunch of dill greens;
• 35 milliliters vinegar essence 70%;
• 1 pod of hot pepper.

Food preparation and preservation of delicious zucchini:

1. Rinse zucchini thoroughly running water, cut the fruit into thin oblong slices using a peeler.
2. Rinse the greens, shake to get rid of excess water.
3. Now chop the dill.
4. Peel the garlic cloves from the husk, chop with a garlic press.
5. Cut the hot pepper in half, remove the existing seeds, then finely chop it.
6. Place the previously prepared zucchini slices in a deep bowl along with chopped herbs, garlic and hot peppers.
7. Next, you can start preparing the marinade. Pour into the bowl required amount refined oil, add vinegar, ground pepper, sugar and mix thoroughly.
8. The marinade is completely ready, fill them with zucchini.
9. Close the container with zucchini and marinade tightly, shake well.
10. Place the appetizer in the refrigerator to marinate for about 2 hours.
11. Then spread the zucchini in the marinade in sterile jars, sterilize them for 15 minutes.

After rolling the workpiece, let it cool completely under the blanket.

Whole zucchini for the winter without sterilization

To prepare delicious pickled zucchini, you can use cucumber blank recipes, the taste of preservation will be excellent. Having tried this cooking option, you will be pleasantly surprised by the result.

Ingredients for one three-liter jar:

• young zucchini;
• 100 grams of salt;
• 6 cloves of garlic;
• 5 milliliters of 70% vinegar essence;
• several inflorescences of dill;
• horseradish roots;
• currant and cherry leaves.

Piggy bank of recipes: we preserve cherries in various ways

How to prepare whole zucchini for the winter:

1. First, prepare the jar, rinse it thoroughly with soda, pour boiling water over it.
2. To the bottom glass containers lay out the greens along with the garlic.
3. Now it's the turn of small zucchini, place the fruits tightly inside the jar. Fill the jar with boiling water to the very top. Let the vegetables stand for 5-7 minutes, covering the workpiece with a lid.
4. Drain the water into a deep saucepan, add the required amount of salt and bring the liquid to a boil.
5. Fill the jar with boiling water a second time, drain the water after a few minutes. Pour in cooked hot pickle. If the brine is not enough, add boiling water.
6. Add the required amount of vinegar essence, roll up the jar.
7. Wrap the workpiece well, let it cool completely.

Such preservation can be stored in a pantry or cellar.

Canning delicious small zucchini for the winter with mustard

When choosing preservation recipes, you should pay attention not only to the complexity of cooking, but also to the list of products used. The proposed harvesting option is budgetary, although this does not affect the taste in any way.

Ingredients for three liter jars:

• 3 kilograms of small yellow or white zucchini;
• 1 bunch of green dill;
• 1 head of garlic;
• 135 milliliters of 9% vinegar;
• 125 milliliters of vegetable oil;
• 120 grams of granulated sugar;
• 75 grams of salt;
• 17 grams of dry mustard;
• 3 grams of ground pepper.

canning delicious zucchini with mustard:

1. You can make a blank according to this recipe from both yellow and white zucchini, there is no fundamental importance. Peel each fruit, cut into 2 parts. If there are large seeds inside, remove them.
2. Cut the vegetables into finger-shaped pieces, so you should get thin strips. Thanks to this method of cutting zucchini, they will look spectacular in a jar. Transfer thinly sliced ​​fruit to a bowl or saucepan.
3. Now start preparing the marinade. Finely chop the pre-washed greens, add the required amount of vinegar, salt, vegetable oil and granulated sugar. Also put dry mustard along with ground black pepper. Chop the garlic cloves with a grater or finely chop them with a knife.
4. Stir the marinade and then pour it over the zucchini slices.
5. Let the vegetables marinate for 3 hours. Press down the zucchini with a plate, place a small weight on top.
6. For 3 hours, it is necessary to mix the vegetables in the marinade from time to time.
7. Wash the liter jars, then fill them with zucchini, pour the marinade that formed during pickling. If there is not enough juice, add boiling water to the jars to the very top.
8. Place filled jars in large saucepan for further sterilization. Cover the bottom of the pan with a cotton cloth. After boiling the liquid, sterilize the workpiece for 20 minutes.
9. Roll up jars of zucchini, turn upside down, wrap well.

Canning crispy zucchini for the winter:

1. Rinse the zucchini well, then soak them in water for about 4 hours.
2. While the zucchini is soaked, peel the onion and cut each head into 4 equal parts.
3. Prepare jars, sterilize in the usual way for you.
4. Rinse the greens, peel the garlic cloves and cut into small pieces. Inside each jar, place a dill inflorescence, a few cherry, oak and currant leaves, add the required amount of salt, granulated sugar and chopped garlic.
5. Cut the zucchini into medium pieces, place in jars.
6. Place aspirin tablets on top, add citric acid. Slowly pour in boiling water.
7. Cover the jars with sterile lids and immediately roll them up.
8. Turn the jars over, then wrap, wait for the preservation to cool completely.

Preservation of zucchini for the winter (video)

The proposed recipes for canned zucchini are varied and at the same time simple. Each housewife will be able to create an original and incredibly tasty preparation for the winter from these seasonal vegetables. Canning and enjoying delicious crispy zucchini with the whole family.

Unfortunately for long-term storage zucchini is not suitable. But they can be eaten raw, stewed with meat, fried with garlic, baked with minced meat, added to biscuit dough and, of course, to make preparations for the winter from zucchini. So, the best recipes for homemade salads for every taste.

Marinated without sterilization

The easiest recipe among all possible preparations for the winter. It resembles the traditional canning of cucumbers with vinegar and takes a minimum of time. homemade zucchini, canned slices well suited for cooking winter salads, pickles, as well as independent snack with boiled potatoes.

To make marinated zucchini fragrant, use more greens

Attention! Only fruits of milky ripeness of small size are suitable for harvesting.

For cooking you will need:

• zucchini - 3 kg;
• dill umbrellas, fresh parsley;
• garlic - 1 large head;
• allspice black peppercorns;
• carnation

For marinade:

• clean water - 2 l;
• granulated sugar - 4 tablespoons;
• coarse salt - 3 tablespoons;
• vinegar - 6 tbsp.

For pickling, cut the zucchini not too thin.

Cooking:

1. Wash the jars with soda, dry in the air.
2. At the very bottom, lay a portion of greens, a few peppercorns, a clove of garlic.
3. Wash the zucchini clean, dry, cut into circles a finger and a half wide, put tightly in jars.
4. Boil water and pour into each jar, leave for 10 minutes.
5. Drain the liquid, add sugar, salt to it according to the recipe, boil.
6. Vinegar 1 tbsp. Pour immediately into jars, top with hot brine.
7. Roll up, turn upside down and wrap well. Zucchini preserved in this way can usually stand all winter and even longer.

Traditional squash caviar

This tasty dish loved by many since the times Soviet Union. Once upon a time, store-bought squash caviar was the most desired salad. The most interesting thing to repeat original taste factory caviar is quite difficult. Apparently, Soviet-era technologists had their own secrets. Although in reality everything turned out to be extremely simple. Firstly, only the zucchini and onions themselves are used, and secondly, the caviar needs to be stewed for a very, very long time. However, enterprising housewives, through experiments and experiments, came up with even better recipes that turn ordinary homemade caviar into a delicious appetizer.

Zucchini caviar

To make the taste of squash caviar unique, housewives add to the preparations for the winter not only traditional carrot and onions, but also apples, bell peppers, tomatoes and even mushrooms. And the sophistication of the appetizer is given by tomato paste, mayonnaise, spices and seasonings. But how to close the caviar so that it resembles a store and even stood all winter? For this recipe you will need a minimum of products:

• zucchini - 2 kg;
• onions - 2-3 heads;
• vinegar - about 1 tablespoon;
• about a head of garlic;
• a little fragrant and black pepper;
• salt and granulated sugar are added according to personal taste;
• vegetable oil for frying.

Wash vegetables thoroughly and remove damaged parts before cooking.

Cooking:

1. Cut cleanly washed zucchini into circles, fry them in oil.
2. Chop the onion into random pieces and also fry until caramelized.
3. Scroll all the vegetables in a meat grinder using a frequent grill or chop with a blender.
4. Stew ground vegetables for at least a couple of hours, maybe more.
5. Finely chop the garlic, grind with salt and send to the caviar mass. Add salt, sugar and pepper to desired taste. Simmer some more.
6. Arrange homemade caviar in jars and sterilize half-liter - 75 minutes, liter - 90.
7. Roll up, cool under a warm blanket.

Advice! How to close marrow caviar so that it resembles a store as much as possible? When making delicious preparations for the winter, you always need to salt it quite a bit.

Caviar with mayonnaise

Without exception, all housewives admit that home canned salads have a special taste. At the same time, for each cook, it turns out to be completely unique. After all, everyone knows a secret that is in no hurry to share. However, delicious zucchini caviar with mayonnaise has already become a legend.

Products:

• large zucchini - 3 kg;
• onion heads - 1 kg;
• tomato paste - 350 g;
• granulated sugar- 200 g;
• regular vinegar - 200 g;
• garlic - 2 large heads;
• ground red pepper - 1 tsp;
• and, of course, mayonnaise - 250 g;

Cooking:

1. Coarsely chop the zucchini and fry in a slightly oily frying pan.
2. Grind all the vegetables according to the recipe and the zucchini themselves through a meat grinder.
3. Add all other ingredients (except garlic and mayonnaise), mix thoroughly and simmer for at least 2 and a half hours under the lid.
4. Now you can add mayonnaise and garlic to the caviar mass, boil for another half an hour and put it in jars.
5. Roll up salads and store all winter in the cold.

Focusing on traditional recipe. you can make any homemade salads by simply adding additional products optional. For those who like it spicier, it is enough to put a little more black pepper. But it's even better to cook delicious salads from zucchini in Korean.

Original in Korean

Korean dishes have become especially beloved precisely because of their spicy spiciness. Therefore, when making homemade preparations for the winter, do not be afraid to pepper salads. Usually, during the time that passes between the cooking process and the moment it hits the table, some of the spice is lost. In addition, in winter, when it is so cold outside, you want something especially spicy, which will disperse the blood and warm up the body.

Zucchini in Korean

How to close delicious salads for the winter in Korean? This can be done in different ways. Cut the zucchini themselves into cubes or thin slices, add a lot of carrots, apples, bell peppers and other vegetables. But of the best recipes, the most simple and economical attracts attention, but this makes it even more delicious.

Attention! In order for homemade salads in Korean to acquire that very piquancy, they must be well infused.

Main components:

• zucchini - about 2.5 kg;
• carrot - 0.5 kg;
• onion heads - 0.5 kg;
• garlic - 150 g;

For marinade:

• granulated sugar - 1 tbsp.;
• vegetable oil - 1 tbsp.;
• vinegar - 1 tbsp.;
• coarse salt - 2 tbsp;
• spices specifically for Korean carrots;

To chop vegetables, you can use a special pickle grater in Korean

Cooking:

1. Grate (preferably on a special one) carrots and zucchini.
2. Chop the onion into thin half rings, garlic into small cubes.
3. Prepare the marinade by mixing all the ingredients.
4. Pour prepared vegetables with marinade and leave for at least three hours.
5. Arrange the vegetable mass quite tightly along with the marinade in half-liter jars.
6. Sterilize for 15 minutes - jars 0.5 l, 20 - 0.75 l, 30 - 1 l. roll up the lids scalded with boiling water. Store all winter in a cold place.

Fried with garlic

IN summer season zucchini fried with garlic for many is the most a welcome snack. But how to close them for the winter? You just need to follow the simple instructions and you will get delicious spicy zucchini. It is better to choose fruits for home harvesting young ones with an underdeveloped seed box.

You need to fry zucchini for harvesting in the same way as for a regular lunch.

Ingredients:

• young zucchini - 1 kg;
• garlic - to taste;
• salt;
• sunflower oil for frying and another 100 ml for conservation;
• vinegar - 100 ml;
• fresh herbs if desired.

Fried zucchini in a jar

Cooking:

1. Squash fruits cut into circles, add salt and fry them in oil until light brown.
2. Chop garlic cloves and herbs.
3. Sterilize jars by any convenient method.
4. Ignite 100 ml of oil in a pan and pour in about 1 tbsp. in each half-liter jar.
5. At the bottom - greens, on top a rather dense layer fried zucchini, layer - garlic and so on until completely filled.
6. Add approximately 1 tbsp to each jar. vinegar.
7. Cover with boiled lids and sterilize after boiling for 20 minutes.
8. Roll up, cool the jars under a warm blanket.

Adjika from zucchini

There are many ways to harvest zucchini for the winter at home. Moreover, each hostess praises only her own method. And in order to have your own best recipes, you have to check each of them on your own experience. But adjika from zucchini will appeal to absolutely everyone. At the same time, some of the expensive tomatoes in it are replaced by cheap zucchini, which does not affect the final taste at all, but rather gives it piquancy and softness.

Products:

• ripe zucchini - 3 kg;
• Bulgarian pepper - 0.5 kg;
• carrots - about 0.5 kg;
• well-ripened tomatoes - 1.5 kg;
• garlic - at your discretion;
• sunflower oil - 200 ml;
• salt - 2 tablespoons;
• sugar - 100 g;
• red ground pepper - about 2.5 tbsp.

Cooking adjika from zucchini

Cooking:

1. Peel all vegetables and scroll through a meat grinder.
2. Mix in a large bowl, add oil, salt and sugar.
3. Cook for 40 minutes at a minimum boil.
4. Add red pepper to taste and keep adjika for another 10 minutes.
5. Arrange the mass in jars and roll up under metal lids. Delicious adjika salad is ready!

Homemade preparations for the winter from zucchini are so varied and tasty that it is sometimes extremely difficult to choose one thing. And rightly so, because in the frosty season canned different ways salads go especially well.

How to freeze zucchini for the winter: video

Zucchini blanks: photo

When you cook zucchini for the winter according to proven and the best recipes, then the preservation of zucchini for the winter is very tasty, especially in winter, and this is perhaps the real national favorite among vegetables such as zucchini. Zucchini for the winter - lovely way to save in zucchini all useful substances and vitamins before winter. In order to preserve the harvest of zucchini, home-made winter preparations are made from them, which is what we will do now. So let's get started!

Preparations from zucchini for the winter: "Golden Recipes"

Zucchini - unique product, which make up a large part of winter supplies. Like cucumbers, they have virtually no bright taste, and this means that with the proper skill, you can cook anything from them. Various salads- both vegetable and various additives like rice.

You can cook caviar - hundreds of recipes: from baked vegetables and raw, with the addition of garlic and all kinds of spices. Jams and compotes are prepared from zucchini, they are pickled (like cucumbers and mushrooms), salted.

In the squash season, we all do winter harvesting, and despite the fact that time dictates the fashion for frozen foods, and many consider conservation to be remnants of the post-Soviet past, harvesting vegetables and fruits in the “canning format” is still relevant.

On cold winter evenings, it's so nice to open a jar of zucchini salad, or just spread zucchini caviar on bread. Zucchini season is quickly ending, but these delicious vitamin vegetables can easily be stored until spring. The main thing is to choose The right way product preservation. Can be done with most various additives preparations from zucchini for the winter.

Preparing for the winter is a useful thing, but it can also be enjoyable. Remember how the harvest season usually begins? You need to find recipes that are best tested, prepare jars and other containers, and then slowly buy everything you need and make blanks.

And if you remove the most difficult stage from this list - the search for proven recipes, then the cooking process winter preparations will be very, very enjoyable. Zucchini-based blanks are useful and delicious product, which is easy to prepare (and, moreover, very inexpensive). Read the recipes, choose the ones you like and cook for health!

Zucchini in Korean for the winter: a recipe and all the secrets

Pickled vegetables in korean style etched into my memory from childhood. Bright peppery notes have tightly entered our lives and won a large niche in blanks.

Korean-style zucchini for the winter is probably one of the most delicious snacks. It turns out spicy, suitable for holiday table and for a family dinner.

In general, now there are many various recipes in Korean. Korean cuisine is one of the most ancient and colorful cuisines in the world. It is characterized by moderately spicy dishes that are to the taste of very many.

Besides, Korean cuisine It may well be considered one of the most useful, since vegetables and herbs occupy a special place in it and are used in the preparation of almost all dishes. Let's make Korean-style zucchini for the winter. Most delicious recipe explains all the details step by step.

Ingredients:

• Zucchini - 2.5 kg;
• Bulgarian pepper - 0.5 kg.;
• Onion - 0.5 kg;
• Garlic - 200 g;
• Carrots - 1 kg.;
• Vinegar 9% - 150 ml;
• Vegetable oil - 1 cup;
• Seasoning for carrots in Korean - 20 g;
• Sugar - 3/4 cup (210 g);
• Salt - 2 tbsp. l.

Seasoning for carrots in Korean gives this appetizer a characteristic taste, the site recommends cooking it according to this recipe. Moreover, preparing such an appetizer is easy.

Cooking method:

1. We remove the skin from the zucchini and remove the seeds (if the zucchini is more mature). With young zucchini, everything is easier - you just need to remove the skin. Zucchini cut into circles;

If you want to make crispy zucchini, don't cut them too thin. The thickness of each circle must be at least 1 cm.

2. Bulgarian pepper can be cut into strips, onion semirings. Carrots can be grated on a special grater for carrots in Korean or thin plates using a vegetable peeler;
3. Place all vegetables in a deep bowl. Pass the garlic through a press and add to the rest of the vegetables;
4. Pour in vinegar, add salt and sugar and seasoning for Korean carrots;

If you don't have seasoning for Korean carrots - it does not matter. Just add ground red pepper and coriander to the salad.

5. We heat the vegetable oil and pour the salad with hot oil. Mix well, if you can handle it with a spoon, great. When there are a lot of vegetables and they are cut larger, it is more convenient to mix with your hands. And at the same time, you can knead the vegetables a little to make them softer and juicier;
6. Now you need to give this salad time to marinate. Cover the bowl with the salad with a clean towel and leave at room temperature for 3 hours. During this time, the vegetables will release juice, marinate and absorb the aroma of seasonings;
7. Mix the salad well and lay out in cleanly washed jars. We put the jars of salad in a saucepan with warm water. We bring the water to a boil and sterilize the jars for 15-30 minutes, depending on their volume. Separately, boil the lids;
8. We roll up the Korean-style salad with lids, turn the jars over and cover with something warm.

What can be added to Korean zucchini for the winter?

The hit of additives is juicy and beautiful bell pepper. 3-4 pieces are enough for the quantity from our recipe. medium size. Looks great Green pepper, and red will provide maximum sweetness to the finished salad.

How to cook seasoning with your own hands?

All spices from the set for Korean carrots are sold separately in large supermarkets on spice racks. We take out a coffee grinder or mortar and grind into powder:

• Black peppercorns - 1 tsp;
• Chili pepper powder (if you like spicy) - on the tip of a knife;
• Coriander seeds - 1 tsp;
• Dried garlic (possible in granules) - 1 tsp.

1. Korean-style zucchini salad will acquire an original taste if you add lightly fried sesame seeds to it.

2. To make the zucchini in the salad elastic and crispy, be sure to squeeze them slightly after washing.

3. It is best to mix the ingredients for Korean zucchini salad with your hands.

4. Before you roll it into jars, it makes sense to taste the salad and, if something is missing, then add spices to taste.

Marinated zucchini for the winter: crispy and tasty

The peculiarity of zucchini is that they are combined with any vegetables and, like chameleons, acquire their taste. Therefore, it will not be difficult for the hostess to cook marinated zucchini to your liking, adding your favorite spices, spices and vegetables to them.

Spices and spices transform simple products into an amazing ensemble, fragrant and tasty. Even commonplace pickled zucchini can be an amazing dish. Especially if you open a jar of vegetables in the middle of a cold winter.

Pickled spicy zucchini Can be used as a side dish for any meal. Or prepare them for long-term storage. Many people love zucchini dishes. They are fried, baked, and preserved for the winter in different variations.

Zucchini marinated for the winter come out no worse than pickled cucumbers. They are just as delicious and crunchy.

Therefore, pickled zucchini in winter can be offered to guests for a holiday as tasty snack or put on the table for a family quiet dinner. Next, consider the easiest recipe for pickled zucchini.

Ingredients:

• Zucchini - 1.5 kg;
• Garlic - 10 cloves;
• A mixture of peppers - 2 tsp;
• Bay leaf - 8 pcs.;
• Parsley - 1 bunch;
• Carnation - 10 buds;
• Dill - 1 bunch;
• Ground coriander - 1 tsp;
• Vinegar 9% - 80 ml.;
• Sugar - 8 tsp;
• Salt - 4 tsp;
• Water - 1.2 liters.

Cooking method:

1. You can start with greens. From it, cleanly washed, sent to a colander, during the period that other products will be prepared, all unnecessary liquid will drain;
2. While you can do the marinade. Bring water to a boil for him. Then add bay leaf, spices and spices mixed together;
3. When the mass boils, pour vinegar into the pan;
4. Remove the dishes from the fire, put in hot marinade, stirring well, butter;
5. While the fragrant liquid is cooling, you can prepare zucchini, herbs and garlic for pickling;
6. Remove the skin from the zucchini, the top peel from the garlic, disassemble it into slices. Cut in small pieces;
7. Since the zucchini is young, they still have miniature, very tender seeds, they will practically not affect flavor range so you don't have to delete them. Cut the whole vegetable into thin strips;
8. Grind greens;
9. Mix the chopped products in a 3-4 liter saucepan, preferably enameled;
10. Pour the marinade over the resulting mixture, even if it has not completely cooled down. When the mixture reaches room temperature, it is necessary to remove it for a day in the refrigerator;
11. Before laying out pickled zucchini in jars, both containers and lids should be sterilized;
12. decompose ready mix and close the banks. Now you can put them away in a more reliable place, where there is no sun rays and quite chilly.

Zucchini salad for the winter - step by step recipe

cooking today spicy salad from zucchini - delicious homemade easy to prepare and accessible to everyone. To prepare it for the winter, you do not need much time.

Zucchini salad has a sharp and, at the same time, delicately sweet taste. With the onset of the season of ripe zucchini, they just don’t do anything with them: they are stewed, stuffed, fried, added to soups, salads, or served on the table in the form of a casserole.

If in the summer we get everything we need, then with the advent of cold weather, things are different. In order to please the family with goodies at any time of the year, in the summer it is necessary to prepare a salad of zucchini for the winter. Also pickled zucchini salad does not lose all its beneficial features.

Usually, how to cook zucchini salad for the winter depends taste qualities ready meal. Various seasonings and other ingredients allow you to achieve any taste - sour, spicy, salty or sweetish.

To preserve zucchini, first prepare the marinade, to which regular vinegar, sunflower or olive oil, sugar, salt, and garlic and dill for flavor. For salad, along with zucchini, cut onions and carrots, which are mixed well, poured with ready-made marinade and put on the stove.

Zucchini salads are good because they can be combined with almost any vegetable. Preservation with the addition of tomatoes and peppers - great option as a side dish. Zucchini can be cut into strips, slices or cubes, the latter option was used in our next recipe.

Ingredients:

• Peeled zucchini - 3 kg .;
• Sweet pepper - 3 pcs.;
• Tomatoes - 1.5 kg .;
• Vegetable oil - 0.5 cups;
• Vinegar 9% - 4-5 tbsp. l.;
• Ground black pepper - to taste;
• Garlic - 100 g;
• Sugar - 1 cup;
• Salt - 4 tbsp. l.

Cooking method:

1. The first stage consists in slicing the zucchini into cubes, which in a matter of seconds, kitchen assistants do an excellent job - multi-cutters, food processors, meat grinders;
2. Next, you need to rinse the peppers, after which they are cleaned of seeds and cut into cubes again, like zucchini;
3. 1.5 kg. crushed tomatoes to liquid consistency. If the presence of tomato skin is unacceptable, the mass is passed through a sieve. To speed up the process of draining the tomato gruel, gently stir it;
4. Next, you need to prepare the garlic - peel the cloves and then rub on fine grater or use a blender;
5. The second step is to prepare the jars for preservation. The dishes are sterilized or washed in the dishwasher with high temperatures. You should also take care of the lids - fill them with water and boil;
6. The third stage is the preparation of conservation. Pour chopped garlic into tomato gruel, after which the pan is put on the stove and brought to a boil. During cooking, salt and sugar are added there;
7. Bye tomato sauce boil, all chopped zucchini and peppers are added to it;
8. After boiling, vegetable oil and table vinegar are poured into the pan, and the salad is left to boil for 40 minutes;
9. At the end of cooking, add black ground pepper and mix everything well. The salad is laid out in clean jars, roll up and put down the lid.

Caviar for the winter from zucchini - a simple recipe for zucchini caviar

Zucchini caviar, which is perfectly stored in winter, is not only a delicious winter snack, but also a great way to process zucchini. There are a lot of recipes for squash caviar: probably as many as there are women in this world.

After all, each adds something different to the recipe and gets a completely new product to taste. Delicious caviar for the winter from zucchini, cooked according to this recipe, it will turn out incredibly tasty. It is also amazingly beautiful and will look amazing on the table.

Ingredients:

• Zucchini - 1 kg.;
• Tomatoes - 300 g;
• Onion - 300 g;
• Carrots - 300 g;
• Garlic - 1 head;
• Vinegar - 1/4 cup;
• Sunflower oil - 0.5 cups;
• Ground black pepper - to taste;
• Sugar - to taste;
• Salt - to taste.

Cooking method:

1. To prepare for this take the recipe a five-liter pot with a thick bottom to place the entire mixture of chopped vegetables;
2. We observe the basic principle of cooking: we lay the harder and denser vegetables first, and those that are soft and quickly cooked last;
3. Put the pot on medium fire, pour oil. We wash all vegetables, peel and cut into cubes;
4. Cut the carrot lengthwise into four parts, then cut into small cubes. We send to the pan, in slightly hot oil;
5. Cut the onion and garlic into small cubes and send to the pan;
6. Young zucchini cut into cubes with juicy peel. If an old one comes across, remove the seeds with a spoon;
7. Simmer vegetables over low heat. Carrots become soft and let out juice, onions should become transparent;
8. Put chopped zucchini on top;
9. Followed by peeled and chopped tomatoes. As you can see, we didn't put salt on purpose. She gives a large number of liquids that we do not need at all;
10. Simmer vegetables until fully prepared without closing the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture to a food processor;
11. Grind the vegetables with a blender to a puree. We got it in a beautiful light brown color, delicate texture, airy. We put everything back into the pan, and now we will bring it to the desired taste and density;
12. Adding tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a light bitterness. Also salt and sugar. Mix everything thoroughly, boil for 5 minutes. If the caviar turned out to be watery, boil to the desired density;
13. We lay out hot, in prepared sterilized jars. Close with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After laying in jars, there is always a part of the product left. Let it brew for 15-20 minutes and cool. And now we spread it on a piece of black bread and eat with pleasure. Bon appetit!

Zucchini "You'll lick your fingers" - a delicious preparation for the winter

Finger lick zucchini come out delicious and are fairly easy to prepare.

Ingredients:

• Peeled zucchini - 3 kg .;
• Tomatoes - 0.5 kg .;
• Bulgarian pepper (red, sweet) - 1 kg.;
• Garlic - 2 heads;
• Chili pepper - 2 pcs.;
• Refined oil - 1 cup;
• Vinegar 9% - 0.5 cups;
• Sugar - 1 cup;
• Salt - 2 tbsp.

Cooking method:

1. Coarsely chop the zucchini (this is necessary so that the zucchini does not boil in the process);
2. We turn the tomatoes and peppers into puree with a blender or meat grinder, put them in a saucepan, add salt, sugar, pour oil into the same place, put chopped garlic (you can crank it together with tomatoes and pepper in a meat grinder or blender). The mixture must be well mixed;
3. In a saucepan with vegetable mixture put the zucchini, mix well, close the lid and put on medium heat;
4. When the mixture boils, you need to leave it on the stove for another twenty minutes (in the event that the mixture boils too much, then you need to make the fire smaller);
5. Then we put the vinegar, mix it, warm it up for two minutes and put it in jars (previously sterilized), then roll it up.

Zucchini like milk mushrooms: a step-by-step recipe for the winter

Making homemade preparations for the winter is a real art. After all, it is necessary not only to make vegetables tasty and unusual, but also to preserve all the useful properties in them. Zucchini like milk mushrooms - a recipe for the winter that will surprise you with its simplicity. Vegetables are very satisfying, fragrant, with a refined aftertaste.

Ingredients:

• Zucchini - 1.6 kg .;
• Vegetable oil - 130 g;
• Vinegar 9% - 0.6 cups;
• Garlic - 6 cloves;
• Ground pepper - 1 tsp;
• A mixture of dill and parsley - 70 g;
• Sugar - 2.5 tbsp. l.;
• Salt iodized - 1.5 tbsp. l.

Cooking method:

1. Rinse the zucchini thoroughly in cool water, free from the peel and core. It is necessary to carefully cut out all the bones, otherwise the effect of the mushrooms will not be achieved;
2. Chop the zucchini into oblong slices;
3. Release the garlic from the husk, cut into squares;
4. Rinse dill and parsley in cool water, finely chop;
5. Mix zucchini slices with salt, pepper, granulated sugar, garlic and chopped herbs. Pour in the vinegar and oil. Stir gently. Place in a shaded place for 6-7 hours;
6. Wash jars with lids, wipe and sterilize;
7. Put the prepared vegetables in jars, pour the resulting liquid on top. Cover tightly with lids and place in warm water so that it covers the shoulders of the jar. Sterilize 6-7 minutes;
8. Roll up the jars, turn them upside down and put on flat surface. Top can be covered with a warm blanket;
9. So we prepared zucchini as milk mushrooms for the winter. After the jars have cooled, it is recommended to place them in the cellar, basement or any dark place.

Awesome zucchini with taste

The workpiece can be served as cold appetizer or as a side dish for meat, poultry, sea fish.

Awesome zucchini (like mushrooms) for the winter - very tasty

Let's cook zucchini like mushrooms - unusually fragrant and very tasty vegetable snack. And in fact, in this form, tender, but at the same time elastic pieces of zucchini are somewhat reminiscent of mushrooms.

A lot of garlic and dill make the preparation even more interesting, and the marinade, balanced in taste, turns out to be pleasant and not too spicy. Be sure to prepare zucchini like mushrooms for the winter - this is a great snack, especially with hot potatoes.

Only young strong zucchini, with still green skin and small, barely formed seeds, are suitable for pickling. They go well with garlic and fresh dill, especially fragrant in early summer.

Seaming is being prepared according to the salad principle, that is, first all the ingredients are cut, then seasoned with spices, vinegar and oil and infused for several hours until they give a lot of their own juice.

After that, all that remains is to sterilize the jars, let them evaporate under a blanket, and you can send them for storage to the basement, where zucchini marinated for the winter will stand quietly until the next harvest.

Ingredients:

• Zucchini - 3 kg.;
• Carrots - 3 pcs.;
• Dill - a bunch;
• Parsley - a bunch;
• Garlic - 2 heads;
• Vegetable oil - 100 ml;
• Vinegar 9% - 100 ml;
• Ground black pepper - 1 tbsp. l.;
• Sugar - half a glass;
• Salt - 2 tbsp. l.

Cooking method:

1. First, prepare the zucchini: they need to be washed, peeled and cut into large pieces or cubes;
2. Young zucchini are much better for this recipe. If you have overripe zucchini, then you need to remove large seeds from them;
3. Next, the carrots need to be washed, peeled and cut into thin circles;
4. Let's prepare the garlic: it needs to be peeled and cut into a small cube (you can use a knife or use a grater, press);
5. We turn to dill: it needs to be washed, dried from excess liquid and cut;
6. We take parsley and, like dill, wash, dry and chop;
7. After all the ingredients are cut, we take a convenient pan and pour zucchini, carrots, garlic, parsley and dill into it;
8. To the vegetables in a saucepan, add half a glass of sugar, two tablespoons of salt and one tablespoon of ground black pepper;
9. After that, add one hundred grams of vegetable oil and 100 g of 9% vinegar. Mix all ingredients thoroughly;
10. When all the ingredients are well mixed, you need to cover them with a lid and leave to marinate for 3 hours;
11. After the vegetables have been marinated, they must be laid out in jars to the top, the remaining juice from the vegetables in the pan must be poured into jars;
12. Let's move on to sterilization. Pour water into the pan, put the jars (the water should not reach the top of the jars a little, so that when boiling it does not fall into the jars), covered with lids, and send to the fire. Sterilize jars for 15 minutes (after boiling water in a saucepan);
13. After 15 minutes have passed, you need to remove the jars from the pan and roll up the lids;
14. Turn the rolled jars upside down, make sure that juice does not flow out of them: they must be tightly closed. Next, cover the jars with a blanket for a day.

Awesome zucchini with the taste of mushrooms for the winter - ready: you need to store them in a cool, dark place. Zucchini prepared in this way will become original and savory snack, which can be served with potatoes or meat dishes.

Fried zucchini for the winter: a step by step recipe

Fried zucchini - favorite dish many, therefore, as soon as the first vegetables appear, every housewife tries to cook it. Harvesting will allow you to enjoy it even in winter.

But their zucchini in the garden are only in the summer, but what if you want to eat zucchini all year round? The answer is obvious to everyone - fried zucchini for the winter, you will lick your fingers, how delicious!

Yes, there are many recipes. We hope that this golden recipe and advice on how to close fried zucchini for the winter will be useful, and each of you will choose the most delicious recipe for yourself and your loved ones.

Ingredients:

• Zucchini - 1 kg.;
• Garlic - 1 head;
• Dill or parsley greens - a bunch;
• Vegetable oil - 100 ml;
• Vinegar 9% - 50 ml;
• Salt - to taste (15-20 g.).

Cooking method:

1. For this blank, it is better to take long and thin zucchini so that the circles are the same. Wash the vegetable, wipe it with a kitchen towel and cut into circles a centimeter thick;
2. Rub each circle with salt and leave for 15 minutes;
3. Grease the pan vegetable oil, heat well and spread in one layer of zucchini. fry until golden brown then turn over and brown with reverse side. If necessary, add oil during the cooking process;
4. We wash the greens, dry and finely chop. We free the garlic from the husk, grind it through a press. Bring the oil to a boil, cool and combine with herbs;
5. Pour a little oil with herbs into each clean sterile jar and fill fried zucchini sprinkling each layer with garlic. We tamp so that the oil is on top;
6. We add vinegar. Cover with lids and sterilize in a wide saucepan for half an hour. We roll up the banks and cool.

The workpiece can be done in another way. To do this, dip the circles of zucchini in oil with herbs and put them in a jar, tamping tightly.

Salad "Ankle Bens" from zucchini for the winter: a recipe

Many people remember the taste of Ankle Bens salad from zucchini from childhood. It pairs great with various dishes, A tender vegetables, which are part of it, just melt in your mouth.

Modern housewives still make Ankle Bens salad from zucchini for the winter to enjoy it. great taste. There are several recipes for preparing such a dish, each of which uses a certain set of ingredients. The hostess is left to choose a combination of vegetables and seasonings for zucchini salad to her taste.

Meat dishes and poultry harmonize with zucchini salad called Ankle Bens. It has an original sour-sweet aftertaste with spiciness.

Salad "Ankle Bens" from zucchini is rich in vitamins, because it is used for its preparation fresh vegetables. It will improve the taste of meat, and is also perfect for fried potatoes. With Ankle Bens zucchini salad winter evenings become more pleasant.

Ingredients (for 4.5 liters of finished product):

• Zucchini - 2 kg .;
• Tomatoes - 2.5 kg .;
• Bulgarian pepper - 1 kg.;
• Garlic - 200 g;
• Vinegar 9% - 50 ml.;
• Vegetable oil - 200 ml;
• Sugar - 200 g;
• Salt - 40 g.

Cooking method:

1. Prepare the vegetables, peel the zucchini and garlic, remove the seeds from the pepper, remove the seals in the area of ​​​​the stalks from the tomatoes;
2. Cut the tomatoes into regular slices and pass through a meat grinder;
3. Cut the zucchini into small cubes and put in a cauldron;
4. Mix the tomato mass with salt and sugar, vegetable oil;
5. Pour zucchini with tomato mass and put on fire;
6. Simmer over low heat, remembering to stir, for half an hour;
7. Cut the pepper into small squares;
8. Add pepper to zucchini and simmer for another quarter of an hour;
9. Crush the garlic cloves with a special press;
10. Add garlic to vegetables, pour in vinegar;
11. After simmering for another 5 minutes, remove the pot of salad from the stove and place in sterilized jars;
12. Roll up the banks metal lids using a special key, turn over and leave to cool. There is no need to cover with anything, as the vegetables have undergone sufficient heat treatment.

After cooling the cans, it remains only to put them in the pantry. This salad looks like thick sauce with pieces of vegetables - zucchini and peppers. It has a pronounced garlic flavor and aroma, refers to spicy snacks.

Marinated crispy zucchini for the winter. Surprise your friends!

An experienced hostess knows that homemade canned zucchini in winter - great alternative cucumbers, tomatoes or mushrooms. After all, crispy zucchini is perfect as a meat dishes, and diversify cereals and potatoes in fasting. Plus, harvesting zucchini is a great way to save money without sacrificing quality.

For pickling, choose young vegetables

Zucchini is a versatile vegetable. It can be marinated, fried and even made into jam. But you always want that, along with taste, the blanks also retain their benefits, because recipes for preserving zucchini without sterilization are always in demand.

Marinated zucchini without sterilization

This simple recipe will appeal to those who do not like to mess with conservation, because it is very simple and takes no more than an hour.

For a three-liter jar you will need:

• 1.5–1.7 kg of zucchini;
• 3-4 branches of parsley;
• 3-4 cloves of garlic;
• 3 tbsp. l. sugar and salt;
• 6 art. l. vinegar;
• bay leaf and peppercorns.

Most often, zucchini is cut into circles for closing.

Cooking order:

1. Wash the vegetables and cut into circles no thicker than 1 cm. Pour running water and leave for three to four hours.
2. Drain the water, we don't need it anymore.
3. At the bottom of a sterilized jar we put parsley, bay leaf and pepper with garlic.
4. We put the zucchini in a jar as tightly as possible, pour hot boiled water and cover with a lid.
5. After 20-25 minutes, pour the water into a saucepan, add salt, sugar. Bring to a boil, then add vinegar.
6. Pour the brine into a jar, roll up the lid.
7. Turn the jar over and wrap it with a blanket until it cools completely.

Advice. When marinating zucchini, you can add horseradish root and leaves, as well as cherry leaves to taste.

Zucchini is not only a delicious vegetable, but also very healthy. Regular use Zucchini improves blood circulation, slows down premature aging of the skin, protects against ultraviolet rays and even saves hair from early gray hair. And all this can be obtained simply by eating delicious homemade preparations in the winter.

Salad from zucchini "Teschin language"

Ingredients for cooking salad "Teschin language"

• 3 kg of fresh zucchini;
• 1.5 kg of tomatoes;
• 5 pieces. sweet pepper;
• 3 pcs. hot red pepper;
• 4 cloves of garlic;
• 1 st. vegetable oil;
• 1 st. l. salt;
• 250 g sugar;
• 1 st. 6% vinegar.

How to cook

1. Grind tomatoes and peppers with a blender or pass through a meat grinder, pour into a saucepan and bring to a boil.
2. Peel the zucchini, remove the seeds with a spoon, cut into strips.
3. Pour salt, sugar, vegetable oil into the boiling mixture of tomatoes and add zucchini. Boil for half an hour, stirring occasionally.
4. Five minutes before readiness, add chopped garlic and vinegar.
5. Pour into steamed jars and roll up the lids.

Ready-made salad in jars

Home-prepared vegetables for the winter - salvation from the problem: how to diversify the table in winter? Standard set winter vegetables boring and fast paced. And thanks to the preparations for the winter, you can come up with a new dish every day, especially when you really want something unusual. Unusual homemade recipes include harvesting "zucchini like pineapples." Such homemade preparation is suitable both as an independent snack, and as an ingredient in the main dish. And your guests, most likely, will not even guess that these are not pineapples, but zucchini.

Recipe "Zucchini like pineapples"

For 1 liter jar you will need:

• zucchini - 3 pcs.;
• cherry plum - 500 g;
• sugar - 100 g;
• water.

Your family will love the spicy taste of this dish.

How to cook

1. Washed and peeled zucchini cut into rings or half rings. Scoop out the seeds with a spoon.
2. Put cherry plum on the bottom of the washed jar, pour sugar on top.
3. Cover with a layer of zucchini. Cover it again with a layer of cherry plum. Spread and fill jars in layers.

Attention. Upper layer must be necessarily from cherry plum.

Banks pour raw water and put together with the contents in a saucepan. Pour water over the “shoulders” of the pan, boil, keep on low heat for 15-20 minutes.

Roll up the lids and wrap in a blanket, turning upside down, until completely cool.

Fried zucchini in tomato sauce for the winter

Here is an easy way to close delicious fried vegetables in a tomato.

Adjust the amount of spices in dishes according to your taste.

This homemade preparation turns out to be very rich, has spicy taste and well kept. In addition, zucchini according to this recipe are prepared without repeated sterilization, which significantly reduces the cooking time and makes the harvesting process more pleasant.

For cooking you need:

• 3 kg of zucchini;
• 2 kg of tomatoes;
• 3 heads of garlic;
• 150 ml of vinegar;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 1 sl. l. dried chili pepper;
• vegetable oil to taste.

Cut zucchini for salad dressing

Procedure

1. Rinse the zucchini, chop into medium-sized cubes, fry a little.
2. Grind the tomatoes in a blender or in a meat grinder.
3. Mix vegetables with sugar, salt and oil and put on fire.
4. After boiling, cook for a quarter of an hour.
5. Add spices and vinegar. Boil 5 minutes.
6. We lay out in steamed containers and close the lids.

Homemade adjika from zucchini

This recipe will tell you how to close homemade adjika from zucchini for the winter. Ideal for those who love squash caviar and spicy food.

Adjika from zucchini

Necessary:

• 3 kg of zucchini;
• 500 g carrots;
• 1.5 kg of tomatoes;
• 500 g of sweet pepper;
• 1 st. garlic cloves;
• 1 st. vegetable oil;
• 125 g sugar;
• 50 g of salt;
• 3 art. l. vinegar;
• 3 hot peppercorns.

After the jars are closed, turn them upside down - let them cool in this position

The process of making adjika

1. Wash, clean, chop vegetables and mince with a meat grinder.
2. Bring the mixture to a boil and add the oil. Boil for 40 minutes.
3. Pour salt, sugar, vinegar and garlic, let it boil for another 5-7 minutes.
4. Pour into sterile jars and close with lids.

Freezing zucchini

Perhaps the simplest and fast method cook delicious vegetables without sterilization for the winter is to freeze grilled zucchini.

Grilled zucchini ready to freeze

Vegetables must be washed and cut lengthwise into medium plates. Fry in a grill pan. Be sure to fry without oil! Spread the fried vegetables on a board in a single layer and put in the freezer. When the zucchini is frozen, they can be put in a bag or plastic container.

Advice. After defrosting zucchini, you can season with olive oil and add chopped garlic and herbs.

Zucchini and orange jam

Yes, you didn't think so. Precisely jam, and precisely from zucchini and oranges. Despite unusual combination, the jam is very tasty and amazingly fragrant. Surprise your family with this unusual treat.

For cooking you need:

• 1 medium orange;
• 600 g zucchini;
• 400 g of sugar;
• 100 g of water.

Ready-made citrus-vegetable jam

How to cook

1. Clean the zucchini from the skin and seeds. Cut into medium sized slices.
2. Cut the orange with the peel into small pieces.
3. Put vegetables in a saucepan, add sugar and water, bring to a boil. Simmer over low heat until the vegetables are soft and translucent. (Usually this is about 15-20 minutes.)
4. Add orange and boil for another 15 minutes.
5. Pour hot into steamed jars, seal hermetically with sterilized lids.

Chopped zucchini for jam in small pieces

Zucchini with red currant

A gourmet recipe that does not require additional sterilization.

For cooking you will need:

• 1 kg of zucchini;
• 0.5 st. brown sugar;
• 4 tbsp. l. fruit or wine vinegar;
• 2 tbsp. l. salt.

Cut off narrow strips of skin from vegetables at equal distances.

Wash currants and sort out. It is not necessary to separate the berries from the stem.

Arrange zucchini and currant sprigs interspersed in sterilized jars.

Marinated zucchini with red currants

Add salt, sugar and vinegar to boiling water, wait until the water boils again and immediately pour the marinade into jars with vegetables and currants.

Seal tightly with lids and leave to cool completely. Store in cool place.

Zucchini wine

When all the preservations are ready, and the zucchini is still left, you can make wine from these healthy vegetables.

For cooking you will need:

• 3 kg of zucchini;
• 25–40 g ginger;
• 5 liters of boiling water;
• juice from 3 lemons;
• 1 st. l. yeast.

To make wine, zucchini must be finely chopped

We wash the vegetables, cut into small pieces, add the grated ginger and pour boiling water over it. We leave under oppression for a week and every day we add oppression. On the eighth day, mix the juice squeezed from lemons, yeast and sugar. We leave for 3-4 weeks in a warm place for fermentation, loosely covered. When the time has come, mix the wine well and remove for several days until the sediment settles. Then the wine must be decanted through a double layer of gauze. After 5-6 months, homemade wine should be bottled, corked securely and stored in a cool place.

Zucchini season is quickly ending, but these tasty, vitamin-packed vegetables can easily be stored until spring. The main thing is to choose the right way to preserve the product. You can make preparations from zucchini for the winter with a variety of additives. Golden snack recipes are published below.

Zucchini, like mushrooms for the winter

No wonder zucchini is called "chameleon vegetables", because they are able to try on the most different tastes. To cook spicy ala mushrooms, you need to take: 3.5 kg of vegetables, 1 tbsp. sunflower oil and the same amount table vinegar, 2 tbsp. coarse salt, 2 garlic heads, a small bunch of parsley and fresh dill, 6 tbsp. Sahara.

1. Zucchini are cut into small squares (not thicker than 2 cm).
2. Finely chopped greens are added to the vegetables.
3. Garlic is passed through a press and, together with sugar, oil, vinegar and salt, goes to zucchini cubes.
4. Together, the products are marinated for at least 3 hours at room temperature.
5. First, a little liquid formed during infusion is poured into sterilized jars, and then the zucchini is loosely packed.
6. Containers already with contents are sterilized in boiling water for 12-14 minutes.

After the procedure in boiling water, the jars are rolled up with a key and left to cool upside down without wrapping (otherwise the vegetables will soften too much).

Golden recipe for mother-in-law's tongue salad

For treats, it is important to take high-quality tomato sauce - without starch and flavorings. One glass is enough. And, besides it, it is used: 1.5 kg of zucchini, 4 cloves, 1.5 tbsp. table 9% vinegar, 7-9 black peppercorns and 6 cloves, 80 g of granulated sugar, 1 pc. bitter pepper, 3 sweet bell peppers, garlic head, 120 ml of drinking water and vegetable oil, half big spoon salt.

1. Zucchini is peeled, cut into cubes, mixed with chopped garlic cloves and hot peppers. sweet vegetable also finely chopped.
2. Cloves, peppercorns, tomato sauce, vegetable oil, drinking water, granulated sugar and salt.
3. The appetizer is brought to a boil over medium heat, and then cooked over low heat for 25 minutes with frequent stirring.
4. 7-8 minutes before readiness, vinegar is poured into the pan.

It remains to roll.

Recipe for zucchini jam

For the winter, you can even cook sweet dishes from zucchini. So, to make jam, you need to take: 800 g of granulated sugar and vegetables, 1 large lemon, 120 ml of drinking water.

1. Syrup is boiled from water and sugar for 5-6 minutes.
2. Zucchini cubes and a lemon scrolled through a meat grinder are placed in the liquid. Together, the ingredients are cooked for 45 minutes over medium heat.

The dish is rolled into sterilized containers hot.

Squash caviar: recipes for harvesting for the winter

Zucchini caviar goes well with toast, croutons or just soft bread. And it is very easy to prepare. Today, several successful recipes are known at once.

1. The onion is sautéed and then stewed with grated tomatoes until the volume of the mass decreases by about 2 times.
2. Zucchini are cut into pieces, mixed with a few tablespoons of water and steamed in a saucepan under the lid until softened.
3. All vegetables are mixed and pureed with a blender.
4. It remains to salt and sweeten the ingredients, cook the mass for half an hour, pour vinegar into it, knead and roll it into jars.

It is allowed to store blanks on the bottom shelf of the refrigerator.

Zucchini-eggplant caviar

From the products you will need: 2 pcs. young zucchini, eggplant, yellow or red sweet pepper, tomato, onion and garlic cloves, 2 tbsp. salt, 70 ml vegetable oil, ground red pepper to taste.

1. Onion is fried in oil until golden, then small pieces of sweet pepper, tomatoes, eggplant, zucchini are sent to it in turn. Every new layer must be fried before adding the next. They need to be slightly salted.
2. At the end of cooking, chopped garlic is added, and the mixture is tested for salt.

Zucchini caviar can be both rolled up and served immediately.

With tomatoes for the winter

From the products you will need: 3 kg of zucchini, 1.2 kg of carrots and white lettuce onions, 2 kg ripe tomatoes, olive oil, coarse salt, granulated sugar, ground pepper.

1. All vegetables are sautéed separately. olive oil until golden, after which they are passed through a meat grinder together.
2. The resulting mass is salted and peppered, and also sprinkled with sugar to taste.
3. Next, the mixture must be transferred to a saucepan or stewpan, bring to a boil, and then evaporate excess liquid over low heat.
4. The finished product is laid out in jars and pasteurized.

Before sending the rolled blanks for the winter in the cold, they need to be cooled upside down.

Zucchini caviar with vinegar

From the products you will need: 800 g of young zucchini without skin, half a kilogram of overripe tomatoes, white onions and carrots, 1 tbsp. non-aromatic oil, 1-1.5 tbsp. salt, 2.5 tbsp. white sugar, 3-4 garlic cloves, 1 tbsp. table vinegar, a pinch of suneli hops.

1. All vegetables, except for onions, are grated and alternately fried on Not in large numbers any fat until soft. The onion is cut into small cubes and also passivated.
2. Together, the ingredients are stewed in a pan until soft and the juice evaporates. Then vinegar, salt, sugar, garlic cloves passed through a press and suneli hops are sent to the container.
3. Then the mass is stewed for another 15 minutes.
4. It remains to roll the caviar into sterilized containers.