Preparations from zucchini onions and carrots. Zucchini salads for the winter

Zucchini salad for the winter has also entered our culinary menu, like many other zucchini dishes. Well, for example, an article about which I recently published.

It is also very famous, which I now eat with pleasure, although after my student days, I did not really respect it. For the young, I will explain that as a student, this was our main meal, since we spent the scholarship in the first three days. And caviar cost a penny.

Another of the most famous dishes is this. My friend also did not eat zucchini at one time, like me. He started eating them as soon as he tried zucchini pancakes at a party and asked what it was made of?

To put it simply, zucchini is delicious. Let's make salads for the winter. Oh how useful.

Recipes for zucchini preparations for the winter, simple and tasty zucchini salads

I know that many men prefer meat. Well, do it smartly, and serve it with the zucchini salad that you prepared for the winter. What a treat it will be!

1. Zucchini salad for the winter you will lick your fingers in a simple marinade

Ingredients:

• Zucchini - 1 kg.
• Tomatoes - 1.5 kg.
• Bulgarian pepper large - 4 pcs.
• Garlic - 4-5 cloves

For marinade:

• Sugar - 100 g.
• Salt - 1 tbsp. l.
• Vinegar 9% - 1 tbsp. l.
• Vegetable oil - 1 tbsp. l.

Cooking:

1. Wash all vegetables, clean garlic.

2. Cut the zucchini into small cubes, about 1.5 cm. Cut the tomatoes and bell pepper into strips. Finely chop the garlic.

3. Put the tomatoes in a saucepan, add salt and sugar. Gently mix everything and set to cook, stirring occasionally. The tomatoes will release juice. After the juice boils, cook the tomatoes for another 10 minutes, continuing to stir occasionally.

4. After 10 minutes, add chopped zucchini. After them we send chopped pepper. Add vegetable oil, mix. The zucchini will release its juice. After it boils, cook for another 30 minutes.

5. Approximately 15 minutes before readiness, add chopped garlic. Don't forget to stir occasionally. Do it carefully. We want salad, not porridge.

6. 2-3 minutes before readiness, pour in the vinegar. Close the lid immediately to prevent the vinegar from evaporating. Cook for a couple of minutes, bring to a boil and remove the pan from the heat.

7. Put the hot salad in sterilized jars and close the lids. It can be rolled up with metal or twisted, now fashionable screw. Lids also need to be sterilized.

8. Banks immediately turn the lids down and put in a certain place.

I want to remind you, do not put hot cans directly on the table and even more so on metal. Or lay down a towel or a wooden cutting board.

9. We wrap the jars with something warm, a towel, an old blanket, old clothes and leave to cool completely. Then we move to a place for storage.

We got 4 cans. The total volume of cans is approximately 2.5 liters.

We store in a cool place, on a loggia, in severe frosts or heat we bring it home. So I think they will stand well at room temperature.

Our zucchini salad for the winter, lick your fingers, ready.

We store, take out when we want and enjoy.

Bon appetit!

1. The recipe for a simple and very tasty zucchini salad for the winter

Ingredients:

• Zucchini - 2 kg.
• Onion - 3-4 pcs.
• Sweet Bulgarian pepper - 4-5 pcs.
• Water - 100 g.
• Salt - 1 tbsp. with a slide
• Sugar - 200 g.
• Tomato paste - 150 g.
• Vinegar 9% - 100 g.
• Parsley greens - 1 bunch

Cooking:

1. Washed vegetables, if necessary, clean and cut.

2. Peel the zucchini from the skin and seeds, and cut into small cubes.

3. Also chop the onion and sweet pepper into cubes and also into small pieces. If you have the opportunity, take multi-colored peppers. It will look beautiful in a salad. Unfortunately, we did not have red pepper.

4. Finely chop parsley.

5. Put the chopped zucchini into the prepared large saucepan, then send the chopped sweet pepper. Add onion and sprinkle with chopped parsley.

6. Pour water into a separate cup, add vegetable oil, salt, sugar, vinegar and tomato paste. We mix everything well.

7. Pour our marinade to the vegetables. Mix everything well and put our salad on fire.

8. As soon as the salad releases the juice and boils, reduce the heat and cook, stirring occasionally for another 35-40 minutes.

9. Well, that's all, our salad is well boiled and ready for laying in jars.

10. Put the salad in jars and roll up the lids.

11. After seaming the jars, put 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.

And then you can take it out and eat.

Bon appetit!

1. Zucchini salad for the winter mother-in-law's tongue - a recipe with a photo step by step

Ingredients:

• Zucchini - 3 kg.
• Carrots - 3 pcs. (large)
• Chili pepper - 2 pcs.
• Garlic - 1 cup,
• Vinegar 9% - 80-100 ml.
• Sunflower oil - 200 ml.
• Tomato juice - 500 - 600 ml.
• Sugar - 1 cup
• Salt - 2 tbsp. l.

Cooking:

1. We rub the washed carrots on a coarse grater. Pour vegetable oil into a basin, or into a saucepan, or into a frying pan, heat it well and put the grated carrots into it. Fry the carrots for 5 minutes, stirring occasionally.

2. Our zucchini are young and small. We cut them lengthwise into plates about 5 mm thick.

3. If the zucchini is large, peel the skin and cut them across into circles, and cut the circles in half.

4. Cut off the tip with the stem from the hot pepper and remove the seeds. If you like spicy dishes, you can leave some of the seeds or not remove them at all.

5. Twist garlic and hot peppers in a meat grinder, each in a separate bowl.

6. While we were working on zucchini and peppers with garlic, the carrots were already fried. Pour tomato juice into carrots, stir, you can pour 600 g at once, add salt and sugar. Mix everything well again.

7. When the sugar and salt dissolve, add the twisted pepper. Then add all the chopped zucchini. We mix everything.

8. Now it seems that there is very little liquid. But the zucchini will heat up and release their own juice. Everything will be OK. After the salad boils, simmer the vegetables for another 45 minutes.

9. 10 minutes before the end of cooking, add scrolled garlic and vinegar. We mix everything well.

10. After 10 minutes, our salad is ready.

11. Reduce the heat to the smallest, so that the salad does not cool down. We lay out the salad in sterilized jars and roll up with sterilized lids.

12. Turn the jars upside down and leave to cool. We send to the storage place.

We got 7 cans of 0.5 liters. The rest went to the thirsty to sample.

Well, now the zucchini salad for the mother-in-law's winter is completely ready.

Bon appetit!

1. Zucchini salad for the winter with carrots, tomatoes and sweet peppers

Ingredients:

• Zucchini - 2 pcs. small
• Carrots - 2 pieces,
• Tomato - 2 pcs.
• Sweet pepper - 2 pcs.
• Garlic - 4 cloves
• Onion - 2 heads
• Greens - dill or parsley.

For marinade:

• 750 ml water
• Salt - 1 s. l. with a slide
• Vegetable oil - 80 ml.
• Vinegar 9% - 80 ml.
• Sugar - 80 g.

Cooking:

1. Wash all vegetables, dry and cut into rings.

2. We begin to fill sterilized jars. At the bottom, in each, we put a clove of garlic, a sprig of dill and parsley. You can put one thing, or dill, or parsley, to taste. Next, put the carrots in 2-4 circles. We spread there a couple of circles of zucchini.

3. Next, put 2-3 circles of onion, and then sweet pepper, also, as you remember, cut into circles. The next layer is 1-2 mugs of tomatoes. And again, 2-4 circles of zucchini. Then again carrots, onions, peppers, zucchini and tomatoes. It turns out such a multi-layered salad.

4. Covering the jars with your hand, shake them a little to seal them, and then add more that will fit.

5. Cooking the marinade. Pour 750 ml into a saucepan. water. Put on the stove and bring to a boil. Add salt and sugar. Add vegetable oil and vinegar. Bring to a boil again.

6. The marinade boiled, we immediately begin to pour our vegetables in jars. We pre-installed the banks on a special wooden stand. Can be placed on a towel.

Be careful and careful! Don't get burned!

7. Now we will sterilize them. Line the bottom of the pan with a towel or cloth. We cover the jars with lids until they are rolled up and set them in a saucepan on a cloth. Fill the jars with warm water up to the shoulders.

Make no mistake. If you pour cold water, the jars may burst, as hot marinade is poured into them.

Bon appetit!

By the end of summer comes the hot season, because now is the time to start rolling up the banks. This process is quite responsible, because your winter diet will depend on how you work in the summer. A wide variety of vegetables are used, zucchini are especially popular among hostesses, due to their taste, they also have an excellent aroma that contrasts with the taste of the marinade. Because of this, they are valued, since there is a favorable field for experimentation. We offer you the best zucchini recipes for the winter, with photos and step-by-step instructions, thanks to which you can easily prepare your favorite dish without spending extra hours on fruitless searches on the Internet. Let's get started, cook zucchini for the winter according to the best recipes.

Zucchini jam recipe:

The most delicious zucchini jam recipe

Delicious Lemon Zucchini Jam Recipe:

1. Up to two kilograms of zucchini;
2. Sugar - 700 grams;
3. One lemon.

Recipe:

• Rinse the vegetable under water, remove the peel, cut and remove the seeds.
• Now the zucchini needs to be cut into small pieces to pass through a meat grinder.

• We need to make a paste from zucchini, for this they are ground on a fine grater, or passed through a meat grinder. You can not grind, but leave the zucchini in the form of small cubes.

• We put a pan with a thick bottom on the stove, pour the grated mass there, pour out the granulated sugar. Cook over medium heat, about 20 minutes.
• While the jam is coming up, it's time to peel the lemon, after dousing it with boiling water. We leave the fruit itself and the zest, throw the white pulp into the trash can, we will not need it.
• Rub the zest on a fine grater, and the lemon mode in small pieces.

• We fall asleep, lemon mass to the zucchini jam and cook with an open lid, you need to remove the pan from the heat when the mixture has an average density.

• Then the zucchini jam will thicken even more.

We roll dessert into jars, bon appetit.

Zucchini for the winter "lick your fingers":

Zucchini for the winter: “you will lick your fingers”, photo in jars

Ingredients (5 liters of salad):

• Half a kilogram of tomato;
• Zucchini, peeled and seeds - 3 kilograms;
• Vegetable oil 250 milliliters;
• Garlic - 1 head;
• Bulgarian pepper - 1 kilogram;
• Hot pepper - 1-2 pods;
• Two and a half tablespoons of salt;
• Sugar - 185 grams;
• Vinegar 9% - 150 milliliters.

Step by step recipe:

1. Peeled zucchini, you need to cut into large cubes, and put in a saucepan with a thick bottom.
2. Rinse the tomatoes under water, peel the peppers, and pass them through a meat grinder or blender.
3. Crush the garlic with a press and add to the vegetable mixture.
4. Salt the mass, pour in the oil, and add sugar.
5. Now you need to pour this sauce over the zucchini that are in the pan.
6. We turn on the fire, wait until the zucchini acquire the color of olives, after which it is necessary to pour in the vinegar, and boil for a few more minutes.
7. That's all, it remains to lay out the salad "you'll lick your fingers" in sterilized jars and roll up the lid.

Compote of zucchini and cherry plum "like pineapple":

A rather unusual drink, which, nevertheless, will appeal to all lovers of pineapple and soft drinks. The sourness of cherry plum will reveal the whole spectrum of taste of a neutral, at first glance, zucchini.

Ingredients for the recipe for Zucchini with cherry plum "like pineapple":

1. Cherry plum yellow - 300 grams;
2. Zucchini - 600 grams;
3. One liter of water;
4. Sugar - 300 grams.

Step by step recipe:

• Wash zucchini under running water, peel.
• Wash the cherry plum, and put it on the bottom of a clean jar.

• Zucchini mode in circles, and place in a jar to the cherry plum.

• Pour water into a saucepan, add sugar, and bring to a boil.
• After that, it is poured into jars to zucchini and cherry plum. Roll up the lids, turn the jar upside down and cover with a blanket. In this state, the compote is kept until completely cooled, after which it is removed to the basement.

Salad with zucchini and carrots with garlic for the winter:

A recipe for homemade zucchini for the winter from which you just lick your fingers. This salad with zucchini and carrots is also called Korean.

Required Ingredients:

• 10 cloves of garlic;
• Carrots - 250 grams;
• One and a half kilograms of zucchini;
• 80 grams of granulated sugar;
• One and a half tablespoons of salt;
• Ground black pepper - half a teaspoon;
• Onion - 250 grams;
• 100 milliliters of sunflower oil;
• 70 milliliters of vinegar.

Step by step recipe:

1. Rinse vegetables, peel them.
2. Peel the skin off the zucchini and remove the seeds.
3. We rub carrots and zucchini on a grater.
4. Bulb mode in half rings, thin enough.
5. In a bowl with a thick bottom, add all the ingredients.
6. After that, you need to salt the vegetables, pepper, add vinegar and oil, mix thoroughly.
7. Leave to infuse for about 60 minutes until a sufficient amount of juice is released.
8. Sterilize jars and lids.
9. We stuff the jars with vegetables, and pour the marinade.
10. We put a towel in the bottom of the pan, place jars on it, and cover with lids. Fill with water so that it reaches the shoulders of the jars.
11. We put the pan on the fire, wait until the water boils, then reduce the heat, and wait another 15 minutes.
12. Roll up the lids.

Zucchini salad with onions and carrots:

Required Ingredients:

• Zucchini - 1.5 kilograms;
• Carrots - 0.5 kilograms;
• Onion - 0.5 kilograms.

For marinade:

• Vegetable oil - 150 grams;
• Sugar - 150 grams;
• a tablespoon of salt;
• Vinegar 9% - 100 milliliters.

Step by step recipe:

• Young zucchini should be washed and peeled, if the vegetable is overripe, the seeds should also be removed. Cut the pulp into medium-sized cubes.

• Peel the skin off the carrots and grate them.

• Peel the onion and cut into quarters.

• We put all the prepared vegetables in an enamel bowl.

• In the meantime, prepare the marinade. To do this, oil, granulated sugar, salt are mixed in a saucepan, vinegar is added. Heat over low heat until sugar dissolves, then bring to a boil.
• Pour hot marinade over vegetables.

• In this state, the ingredients should stand for about 2.5 hours from time to time they need to be mixed.
• After this time, put the pot with vegetables on medium heat, bring to a boil, and cook for 15 minutes.

During cooking, sterilize the jars and lids, put the salad with zucchini and onions in them with a spoon. Roll up the lid, turn the jar upside down, and cover until chilled. Next, transfer the preservation to the basement.

Zucchini salad for the winter "Teschin language":

Required components:

• Two kilograms of long zucchini;
• One pod of hot pepper;
• A kilogram of carrots;
• Kilogram tomato;
• Onions - 5 pieces;
• Tomato paste - 200 grams;
• Sugar - half a kilogram;
• Vinegar 9% - two teaspoons;
• Two tablespoons of salt;
• One glass of vegetable oil.

Cooking zucchini salad, mother-in-law's tongue.

1. We wash and sterilize jars.
2. We wash and clean the vegetables, remove the peel, clean the seeds from the zucchini.
3. Blanch the tomatoes: pour over with boiling water, and remove the peel. We cut into slices.
4. Zucchini mode thin plates.
5. It is necessary to clean the onion, and cut into small cubes.
6. We rub the carrots on a coarse grater.
7. Hot pepper, cut into small pieces.
8. Now you need to make small rolls, for this: lay out layers on zucchini - onions, carrots, tomatoes, and twist it all into a tube.
9. Pour oil into an enamel pan and place on the stove.
10. Pour the tomato paste into the pan, pour in the vinegar, add hot pepper, sugar, salt - mix.
11. Pour half a liter of hot water there, and lay out the rolls, cook for 15 minutes.
12. We put the vegetables in jars, and pour the marinade.
13. We roll up the lids, turn it upside down, wrap it with a blanket, wait until it cools down and put it in the basement.

Spicy lecho with zucchini for the winter, recipe:

Zucchini lecho for the winter

We offer you a delicious fragrant preparation of zucchini and pepper. You won't regret if you do.

Required Ingredients:

1. Zucchini - 2 kilograms;
2. Bulgarian pepper - 8 pieces;
3. Onions - 6 pieces;
4. Vinegar 9% - three tablespoons;

1. Half a kilogram of tomato paste;
2. One glass of sunflower oil;
3. Sugar - 200 grams;
4. Two tablespoons of salt;
5. Allspice, peas - 5 peas.

Cooking:

• We clean the zucchini, remove the peel from them, remove the seeds. We cut into cubes.

• We clean the pepper, and cut into slices.

• We clean the onion from the husk and cut into rings.
• We cook the marinade. In a saucepan, add tomato paste, oil, two and a half glasses of water, salt, add sugar, allspice, boil for three minutes.

• Add the zucchini to the marinade and cook for 15 minutes, then add the pepper. Cook for 5 more minutes.

• After this time, add the onion, cook for another 10 minutes.

• All ingredients should be boiled together for about 25 minutes. Then add 3 tablespoons of vinegar there, and lay out the finished zucchini in sterilized jars, roll up the lid.

Marinated zucchini for the winter:

Required components:

• Half a kilogram of zucchini;
• Five inflorescences of carnation;
• Laurel - 2 leaves;
• Black peppercorns - 7-8 pieces;

• Granulated sugar;
• Two teaspoons of salt;
• One liter of water;
• 150 milliliters of vinegar 9%.

Recipe:

1. Vegetables must be washed and cleaned.
2. Cut the zucchini into thin rings, about a centimeter thick.
3. We sterilize the jars, and put the chopped vegetable in them, add bay leaf, cloves, peppercorns on top.
4. Pour water into a saucepan and put it on fire, add sugar, salt, vinegar into it, cook until the crystals are completely dissolved in water.
5. Pour the marinade into jars and roll them up with lids.

Zucchini caviar, recipes for the winter:

Squash caviar is familiar to all of us from childhood, and how can we spend the summer season without rolling up a couple of jars of this delicacy. We offer you the best recipes, as in childhood and as in the store, choose to your taste and cook with pleasure.

Eggplant caviar with zucchini:

Required Ingredients:

• Half a kilogram of zucchini;
• Four eggplants;
• One carrot;
• Three hundred grams of onion;
• Two pods of sweet pepper;
• Five cloves of garlic;
• Five medium tomatoes;
• One teaspoon of table vinegar;
• Salt, black pepper - to taste;
• Sunflower oil - 100 grams.

Preparation of zucchini caviar with eggplant:

1. Wash all the vegetables under running water, and remove the skin from the zucchini and remove the seeds.
2. Zucchini and eggplant must be cut into cubes.
3. We rub the carrots on a grater.
4. We clean the onion from the husk and cut into small cubes.
5. Pour sunflower oil into a saucepan, and fry the onion in it, until golden.
6. Add carrots to the onion and simmer until tender.
7. Then we introduce vegetables there and simmer for an hour.
8. In the meantime, crush the garlic under a press, cut the tomatoes into convenient pieces to pass through a meat grinder.
9. After 50 minutes of cooking, add tomatoes and garlic to the vegetables.
10. Before removing the stewpan from the heat, the caviar must be salted, pepper and pour in the vinegar.
11. Arrange the dish in sterilized jars, and roll up the lid.

Zucchini caviar with apples, peppers and tomatoes:

Required Ingredients:

• One and a half kilograms of zucchini;
• One and a half kilograms of tomatoes;
• A kilogram of carrots;
• Half a kilogram of onions;
• Two medium apples;
• Three pods of sweet pepper;
• One head of garlic;
• One pod of hot pepper;
• Vegetable oil;
• Salt, sugar to taste.

Step by step recipe for zucchini caviar:

1. Wash fruits and vegetables under running water.
2. Cut carrots and zucchini into small pieces.
3. We clean the seeds from apples and peppers, and cut them into small pieces, cut the tomatoes into slices, pass through a meat grinder.
4. Peel the garlic and onion from the husk and pass through a meat grinder.
5. Pour oil into a saucepan with a thick bottom and put on fire, load all the ingredients and simmer for about 2.5 hours until the mass becomes thick.
6. After that, salt and add sugar and after a couple of minutes remove from heat.
7. We sterilize the jars, and put the caviar in them, roll up the lid.

Zucchini caviar with tomatoes for the winter:

Ingredients:

• Two zucchini;
• Two kilograms of tomatoes;
• Two bulbs;
• Salt, sugar - to taste;
• Two leaves of laurel;
• One tablespoon of vinegar 9%.
• One hundred milliliters of vegetable oil.

Cooking zucchini caviar with tomatoes, step by step:

• Wash zucchini, peel, remove seeds and cut into cubes.
• Wash the tomatoes under running water, cut into small cubes.
• We clean the onion, remove the husk, and cut into large pieces.
• We pass all prepared vegetables through a meat grinder.
• Then we transfer them to a saucepan with a thick bottom.
• Salt and add granulated sugar, mix.
• We put on fire and cook for about 20 minutes, do not forget to stir the caviar at this time.
• In the meantime, sterilize jars and lids.
• Pour the mixture into jars and roll up.
• Turn the caviar upside down, and cover it with a blanket until it cools completely, after which the blank is removed for the winter in the basement.

Zucchini caviar with mushrooms:

To prepare the dish, prepare:

• A kilogram of zucchini;
• one carrot;
• One onion;
• One pod of bell pepper;
• Two tomatoes;
• Half a lemon;
• Green onions - to taste;
• Half a kilogram of champignons;
• Vegetable oil, salt, sugar, pepper, herbs and spices - to taste.

Recipe for zucchini caviar with mushrooms:

1. Wash and peel the vegetable, select the seeds, cut into large pieces and rub on a coarse grater.
2. My mushrooms, remove the peel (optional), and boil in salted water for about 10 minutes. Cool down.
3. Wash the onion, peel and cut into half rings, fry in a pan until transparent.
4. My carrots, peel, and grate with large grains. Add to the onion in the pan and sauté for a couple of minutes.
5. We also add grated zucchini there, mix and simmer for fifteen minutes.
6. My pepper, clean, cut out the core, grind on a grater with large grains.
7. We introduce pepper to other vegetables and fry for another 5 minutes.
8. Cut the mushrooms into strips, and add them to the total mass, fry for another 15 minutes.
9. On the same grater, grate the tomatoes, and add to the vegetables, squeeze half a lemon there.
10. Rinse the greens under running water, chop it and add to the caviar.
11. Salt, pepper, season, turn off the heat and insist the dish under a closed lid.
12. Let's go to the banks.

Soviet squash caviar recipe for the winter, "like in a store":

Such caviar will taste like store-bought caviar, during the period of the Soviet Union, this taste is familiar to many from childhood, try to cook this dish yourself and see for yourself.

Prepare the following components:

• Six kilograms of zucchini;
• One kilogram of onion;
• Sunflower oil 200 milliliters;
• Half a liter of tomato paste;
• Half a liter of mayonnaise;
• One glass of granulated sugar;
• Salt, pepper - to taste.

Cooking shop zucchini caviar:

1. Wash and clean vegetables, peel and remove seeds. We cut into cubes convenient for a meat grinder, and pass them through it.
2. Prepare a saucepan with a thick bottom, you can also take a cauldron. We put zucchini there, and simmer for 2 hours, over low heat.
3. At this time, we clean the onion from the husk, and chop it in a meat grinder, and then fry until golden.
4. After two hours, add onion, tomato paste, mayonnaise, salt, pepper, add sugar to the vegetables in a saucepan. Simmer another 2 hours.
5. Roll up in jars, bon appetit.

See that the caviar does not burn, when this starts to happen, add boiled water. If the dish is too liquid, then cook it without a lid for a while.

There are a huge number of zucchini recipes for the winter, here we have not told you about all of them, so follow our section, there are many more interesting blanks, see you soon!

You will also be interested

Hello my dear friends! I continue the theme of preparations for the winter. And today I’ll talk about salads with zucchini, canned in a variety of ways and with different ingredients. But at the same time, they all turn out very tasty.

What I also like about these recipes is that they are prepared quite quickly and stored without problems in apartment conditions. There would be a place, and we will find what to put there. If you love this vegetable, I recommend you amazingly delicious recipes from them. Together with and some side dish of potatoes with meat, for example, they will be wonderfully combined on the dining table in winter.

Yes, what is there at the dinner, on the festive table, such salads are not ashamed to put up and treat guests. Without undue modesty, my guests always praise these blanks. I just choose the best ways for myself, with which I will share with you today.

And although a young vegetable is more tender and does not need to be peeled and seeds, it is not necessary to choose it. Just if the skin is already thick, peel it off. And cut out large seeds from the core.

This variant of the preparation is my favorite, it is according to it that I cook most often. The salad is simply amazing. It is prepared very simply and quickly. Be sure to try.

Ingredients:

• zucchini - 1 kg
• sweet pepper - 500 gr
• garlic - 7 cloves
• tomato paste - 200 gr
• bay leaf - 3 pcs
• vegetable oil - 50 ml
• black peppercorns - 6 pcs
• sweet pea pepper - 4 pcs
• vinegar 9% - 50 ml
• sugar - 2 tablespoons
• salt - 0.5 tablespoon
• water - 300 ml

Cooking method:

1. Rinse the zucchini, peel and remove the seeds. Cut them into cubes and put them in a bowl.

If your vegetable is young, then you do not need to peel off the peel and remove the seeds.

2. Rinse sweet pepper and remove all seeds and partitions inside. Cut them into the same cubes and put them in a saucepan with zucchini.

3. Add sugar, salt, vegetable oil, tomato paste there and fill it with plain water. Mix everything.

4. Put on the stove, bring to a boil. Then reduce the heat and simmer for about 30 minutes. Do not forget to stir occasionally so that nothing burns.

5. After half an hour, the vegetables will already become soft. Add finely chopped garlic, broken bay leaves and allspice and black peppercorns to them. Mix everything and simmer for another 2 minutes. At the very end, pour in the vinegar, stir and turn off the heat.

6. Arrange everything in sterile jars so that each one gets lavrushka and peppercorns. Then cover the jars with lids and roll up. Put in a warm place and cover with a blanket. Leave them like this until they are completely cool.

You will get a very wonderful salad with a slightly sweet taste and slight sourness. What I love the most. I hope you enjoy it too.

The most delicious salad of zucchini, sweet peppers and tomatoes

An excellent harvesting method, without sterilization. And this means that it is done much faster. The salad is called Yurcha. In winter, on the New Year's table, such a salad will be just right. Although, why only for the New Year, on the everyday dining table, it will also not be superfluous. Such an appetizer will always be in place.

Ingredients:

• Zucchini - 3 kg
• Bulgarian pepper - 1 kg
• Tomatoes - 1 kg
• Garlic - 3 heads
• Dill, parsley - in a bunch
• Vegetable oil - 250 ml
• Sugar - 200 gr
• Salt - 2 tablespoons without a slide
• Vinegar 9% - 100 ml

Cooking method:

1. Pass the tomatoes with garlic through a meat grinder and transfer to a saucepan. Add finely chopped greens to them. This also includes vegetable oil, sugar and salt. Mix everything well and put on a small fire.

2. Now let's cut the rest of the vegetables. Rinse and de-seed the bell peppers. Then cut it into strips.

3. Wash the zucchini. Cut off both sides of the buttocks. And cut them into cubes. The size of the cubes is arbitrary, according to your taste.

4. While we were chopping vegetables, by this time the tomatoes had just boiled. Add fire. Send peppers and zucchini to them. Stir and bring to a boil. When everything boils, reduce the heat again and cook without a lid for 35 minutes, stirring occasionally. A minute before the end of cooking, add vinegar and mix well.

In the meantime, everything is cooked, you can sterilize the jars, for example, in the microwave. Pour some water on the bottom and set for 2 minutes at full power. Very fast sterilization. Boil the lids for 5 minutes.

5. Fill all the prepared jars to the top with the finished salad and roll up the lids. Wrap with a blanket and leave to cool completely. You don't need to flip them. Then put the cooled cans in your bins.

From the proposed ingredients, 9 half-liter jars of a wonderful tasty snack for the winter are obtained.

Step-by-step recipe with carrots and onions in jars, without sterilization

A very simple recipe that won't take long to prepare. But it is very tasty. Wonderful preparation for the winter. You will not regret.

Ingredients:

• Young zucchini - 3 kg
• Green onion - 1 kg
• Carrot - 1 kg

For marinade:

• Water - 1 l
• Sugar - 200 gr
• Salt - to taste
• Garlic - 4 cloves
• Vinegar 9% - 200 ml
• Spices - to taste
• Vegetable oil - 300 ml

Cooking:

1. Rinse the zucchini and cut into small cubes directly with the skin. Peel the carrots and grate on a coarse grater. Cut the green onion into small pieces. And put it all in an enamel pan.

Green onions can be replaced with onions, then cut it into half rings.

2. Pour water into a saucepan and bring to a boil. Then pour sugar, salt and spices into it. Chop the garlic and add it to the water too. Let the marinade boil a little, then add the vinegar. After adding the vinegar, wait until it boils and pour it into the salad. Leave to brew for 1-2 hours.

3. Then add vegetable oil there. Stir and put on the stove until it boils. After boiling, cook for another 15 minutes, stirring. After that, pour into prepared sterilized jars.

4. After pouring into jars, roll up the lids. Turn the jars upside down and place in a warm place, covered with a blanket. Leave it like this until it cools down. Then you can put it in the place where you store all the blanks. And in winter, when you open such a salad and try it, you will feel the taste of summer.

Preparations for the winter "Teschin language" - the best recipe

This is the original name of this recipe for our canned vegetables. I think the name went for a special cut. But let's go in order.

Ingredients:

• Zucchini - 1 kg
• Tomatoes - 1 kg
• Large bell pepper - 1 pc.
• Hot pepper - to taste
• Garlic - 5-6 cloves

For marinade:

• Vinegar - 70 ml
• Vegetable oil - 100 gr
• Sugar - 100 gr
• Salt - 1 tablespoon

Cooking:

1. Peel the zucchini, cut out the seeds. Cut them in half, and then each half into 4 pieces. This will make it easier to cut them. Cut them into large rectangular pieces.

2. Scroll the tomatoes and peppers in a meat grinder. Pour this paste into a saucepan, add salt, sugar, vegetable oil and put on fire. Wait until it boils and cook for 7 minutes, stirring occasionally.

3. Then add chopped zucchini there, mix. Bring to a boil again and simmer for 30 minutes. It is necessary that they become soft, but at the same time do not fall apart. Stir them gently. 10 minutes before the end, add finely chopped garlic and pour in the vinegar.

4. Hot, put the salad in prepared sterile jars. Screw on the lids, turn upside down and put in a warm place under the covers until cool. Then just put it away in the preservation storage place. You will have just a delicious snack for the winter.

Video on how to cook a snack of zucchini and carrots in Korean

Wonderful yummy for the winter in Korean. I really like Korean cuisine, so I also preserve vegetables in this way for future use. Watch an interesting video recipe for preparing this wonderful preparation.

Ingredients:

• Young zucchini - 2 pcs
• Carrots - 2 pcs
• Onion - 1 pc.
• Large sweet pepper - 1 pc.
• Garlic - 5-6 cloves
• Fresh greens - a bunch
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Korean seasoning - 1 tablespoon
• Hot ground pepper - to taste
• Vinegar 9% - 5 tablespoons
• Vegetable oil - 100 ml

And let's get down to watching and preparing a great snack for the winter.

My husband loves this salad most of all, but I take, as here, not very spicy Korean seasoning. But this is a matter of taste. Try and evaluate. I'm sure you must like it.

Cooking "Ankle bens" from zucchini with tomato paste

A colleague at work recently shared this recipe with me. I've already tasted it, it's just great. It turned out incredibly delicious. I recommend you too.

Ingredients:

• Carrots - 500 gr
• Onion - 500 gr
• Young zucchini - 2.5 kg
• Sweet pepper - 500 gr
• Tomatoes - 1.5 kg
• Water - 1 glass
• Vegetable oil - 0.5 cups
• Tomato paste - 5-6 tablespoons
• Sugar - 0.5 cups
• Salt - 1 tablespoon
• Vinegar 9% - 0.75 gr

Cooking:

1. Let's start with the marinade. Pour sugar and salt into a pot of water. Add vegetable oil and vinegar. Add tomato paste, stir and bring to a boil.

2. Peel the carrots and cut into cubes. Add it to the pot with the marinade and cook for 7-10 minutes. Then cut the onion into half rings, add to the same place and simmer for another 10 minutes. Cut the zucchini into large cubes and add to the rest of the vegetables. Simmer with the lid closed for 15 minutes.

If your zucchini is no longer young, then first peel the peel and cut out the seeds.

3. Wash the sweet pepper and free from seeds, then cut into large cubes. Add it to the pot and continue to simmer for 15 minutes. Lastly, put finely chopped tomatoes in the pan and simmer for another 25 minutes, then taste. If something doesn't taste good, add it.

4. When everything is ready, pour into sterilized jars and roll up the lids. Place the jars upside down in a warm place, wrap them in a blanket and leave to cool.

You will get a wonderful, tasty salad, which is indistinguishable from the store. Try this yummy treat.

Zucchini for the winter, like milk mushrooms

Try this option too. You will feel the taste of mushrooms. A very unusual recipe, but I liked it. Such an appetizer on the festive table will fit very harmoniously.

Ingredients:

• Zucchini - 3 kg
• Salt - 2 tablespoons
• Sugar - 6 tablespoons
• Vegetable oil - 1 cup
• Dill and parsley - in a bunch
• Vinegar 9% - 0.5 cup
• Garlic - 2-4 cloves

Cooking:

1. Clean the zucchini from the peel and seeds. Cut into cubes and place in a deep bowl. Add finely chopped herbs and garlic, salt, sugar and ground pepper. Pour in vegetable oil and vinegar. Mix everything well and leave to infuse for 3 hours.

2. After that, spread the salad evenly into sterilized jars. The rest of the brine is also distributed in jars. Place the jars in a pot of water. Cover them with lids. Put on gas until boiling.

Lay a rag on the bottom of the pan so that the jars do not split. Water should be poured so that about 1 cm remains to the neck of the bakni.

3. As soon as the water boils, cover the pan with a lid and leave on fire for 15 minutes. Then take out the jars and roll up the lids. Turn the jars over, cover with something warm and leave to cool, about a day. In winter, you will enjoy amazing taste.

Delicious recipe for zucchini and eggplant appetizers

I can’t help but tell about this method of harvesting for the winter. Makes an awesome salad. The combination of vegetables here is chosen so that the taste is simply excellent. Take the time to prepare it and you will be delighted with it.

Ingredients:

• Zucchini - 1 kg
• Eggplant - 1 kg
• Carrots - 0.5 kg
• Vinegar - 9% - 1 tablespoon
• Vegetable oil - 200 gr
• Sweet bell pepper - 400 gr
• Tomatoes - 400 gr
• Hot pepper - 1 pc.
• Black ground pepper - 1 tablespoon
• Salt - 0.5 tablespoon
• Garlic - 50 gr
• Onion - 500 gr
• Dried basil - 20 gr
• Bay leaf - 3-4 pieces

Cooking:

1. Peel the zucchini, get rid of the seeds and cut into small cubes. Wash the eggplant and also cut it. Peel the onion and cut into cubes too. Peel sweet and hot peppers from seeds and finely chop.

2. Grate carrots on a coarse grater. On tomatoes, make an incision with a cross from the top, pour boiling water over it and peel it. After that, grate on a coarse grater.

3. Heat up the pan and pour vegetable oil into it. Put the zucchini in there. Stir occasionally, fry for 15 minutes. Fry eggplants like that for 15 minutes in another pan.

4. In the third pan, fry the onion until golden, then add the carrots and fry for 10 minutes. Then add sweet and hot peppers there. Stir, cover the pan with a lid and simmer for another 10 minutes.

5. Put the prepared vegetables in a pan with zucchini, pour grated tomatoes on top and mix well. Then close the lid and simmer for 10 minutes.

6. After that, add 3 more tablespoons of vegetable oil, salt, pepper, basil and bay leaf. And, of course, stir and simmer for another 20 minutes under a closed lid. 5 minutes before cooking, pour 1 tablespoon of vinegar and finely chopped garlic.

7. Arrange the finished sauté in a sterilized jar, roll up the lids and place upside down. Cover with a blanket and leave to cool completely. Then store the jars in a dark, cool place.

Here are some simple and amazingly delicious recipes I have prepared for you today. I really hope that at least one, but you will like it. Choose and prepare yourself wonderful snacks for the winter.

All of them will perfectly decorate your dining or holiday table. Relatives and guests will be satisfied with the proposed snack. Enjoy your meal!

Zucchini has gained popularity among culinary specialists due to its low calorie content and delicate taste. Modern housewives know delicious zucchini salad recipes for the winter and successfully use them to make homemade preparations. Zucchini salad can be prepared with the addition of cabbage, peppers, tomatoes, carrots and other vegetables. We have collected the most delicious recipes for winter zucchini salads for you in this collection.

A simple salad of zucchini and onions for the winter

The presented zucchini salad differs from others in that it uses a lot of onions. It is no less significant here than the main ingredient, and is taken in the same ratio with it. Thanks to this, the dish turns out juicy. The vegetables that are used in it retain their crispy properties even after heat treatment.

Ingredients

• zucchini - 1 kg;
• onions - 1 kg;
• vinegar - 50 ml;
• vegetable oil - 50 ml;
• sugar - 1.5 tbsp. l;
• salt - 1.5 tbsp. l.;
• black peppercorns - a few pieces for each jar.

Cooking method

This salad is easy to make:

1. Wash the zucchini. If the skin on the vegetable is planned to be left, it is necessary to clean it of contaminants more thoroughly. Cut off the stem and cut the zucchini into thin slices. Their thickness should be about 1.5 mm, no more.

On a note! For convenience, you can use a special grater designed for cutting vegetables.

1. Peel and chop the onion into half rings approximately the same thickness as the zucchini slices.

1. Mix ingredients and season with salt. Sprinkle with sugar and mix again. Leave for an hour for the vegetables to release their juice.

1. Transfer the vegetables to a fireproof pan or basin and cook the zucchini salad for about 10 minutes. Then pour in the vegetable oil and vinegar and bring to a boil again. Arrange the zucchini salad in jars, add black pepper and roll up the lids.

Having opened a zucchini salad prepared according to this recipe in winter, you can get a ready-made dish for the table. This is a complete side dish for meat or other products.

Zucchini Salad with Peppers, Tomatoes and Cucumbers

This salad of zucchini and other vegetables is incredibly tasty. It can be served in winter as a side dish for meat or fish dishes.

Ingredients

• zucchini - 2 kg;
• cucumbers - 2 kg;
• tomatoes - 2 kg;
• onions - 1 kg;
• bell pepper - 5 pcs.;
• garlic - 6 cloves;
• greens (parsley, dill) - to taste;
• black peppercorns - a few pieces in each jar.

For brine (based on a 1 liter jar):

• vinegar - 2 dessert spoons;
• salt - 1 tsp;
• sugar - 2 tsp

Cooking method

The recipe for this zucchini salad is quite simple if you follow the step-by-step instructions presented.

1. Rinse the zucchini under running water and chop into cubes. If the skin of the vegetable is soft, it is not necessary to peel it. The main thing is to get rid of pollution. For this purpose, you can rub the skin of the zucchini with a stiff brush.

1. Wash cucumbers and tomatoes. Grind cucumbers in the form of half rings. Cut tomatoes into small slices.

1. Wash sweet pepper, remove seeds and stalks, cut into cubes. Peel and chop the onion into half rings.

1. Mix all vegetables (tomatoes, cucumbers, peppers and onions) in a separate bowl.

1. Prepare banks. Rinse and sterilize glass containers. Put greens and black peppercorns on the bottom of each jar. Then fill jars with zucchini salad. Put salt, sugar, bite on top in the amount prescribed by the recipe. Pour boiling water until the jar is full. Roll up jars with lids.

On a note! Zucchini salad with tomatoes and cucumbers can be layered. First come zucchini, then cucumbers, then tomatoes, onions and peppers.

Zucchini salad with bell pepper

Salad of zucchini and sweet pepper according to this recipe is not only tasty, but also has an attractive appearance. Garlic and hot pepper add spiciness, and tomato juice - sourness.

Ingredients

• zucchini - 3 kg;
• bell pepper - 4 pcs.;
• sugar -1 glass;
• hot pepper - 2 pcs.;
• vinegar - 1 cup;
• tomato juice - 1 liter;
• garlic - 1 head;
• vegetable oil - 1 cup.

Cooking method

The recipe for such a salad does not involve any complicated steps:

1. Remove seeds from bell pepper and rinse under running water. Scroll through a meat grinder with garlic.

1. Mix tomato juice in a saucepan with vegetable oil, pepper-garlic mixture, salt and sugar. Boil the resulting mass for about 30 minutes.

1. Wash the zucchini and then chop into cubes with the peel.

1. Pour the zucchini into the hot tomato sauce and cook for a few more minutes over low heat. At the end of cooking, add vinegar and boil for about 5 minutes.

1. Pour the zucchini salad into clean sterilized jars and roll up the lids.

Cabbage and zucchini salad

If you make a salad of zucchini for the winter according to the presented recipe, you get a fortified dish. It uses a minimal amount of vinegar, so the salad can be used as an appetizer or a ready-made side dish.

Ingredients

• white cabbage - 1 kg;
• zucchini - 1 kg;
• onions - 300 g;
• tomatoes - 0.5 kg;
• carrots - 300 g;
• sweet pepper - 0.5 kg;
• salt - 30 g;
• sugar - 30 g;
• greens (parsley and dill) - 70 g;
• vinegar - 50 g;
• bay leaf, black peppercorns, vegetable oil.

Cooking method

Preparing a salad of zucchini with cabbage according to the following recipe:

1. Finely chop the cabbage using a special grater or an ordinary knife.

1. Rinse and chop the zucchini into thin strips, like cabbage.

1. Rinse sweet pepper, remove seeds and cut into strips.

1. Carrots peeled and grated on a coarse grater

1. Peel the onion and cut into half rings.

1. Rinse and chop tomatoes.

1. Place all vegetables in a deep bowl. The pelvis is excellent for this purpose. Add salt, vinegar, sugar, pepper. Mix vegetables thoroughly. Leave to infuse for about an hour.

1. Let the vegetables cook for about 1 hour. Don't forget to stir the salad constantly so that it doesn't burn. When the cabbage becomes soft, add greens and simmer for another 5 minutes.

On a note! It is undesirable to digest cabbage, because in hot jars it will become even softer.

1. Put the salad in clean sterilized jars, roll up the lids.

Spicy zucchini salad

Zucchini salad prepared according to this recipe will appeal to spicy lovers. It looks appetizing and justifies its appearance, you just have to try it. Fans of spicy dishes can add more chili to it to increase its heat.

Ingredients

• zucchini - 3 kg;
• tomato paste - 50 ml;
• tomato juice - 1.5 l;
• vegetable oil - 0.25 l;
• sweet pepper - 0.5 kg;
• garlic - 1 head;
• chili pepper - 2 pods;
• sugar - 1 cup;
• vinegar - 1 cup;
• salt - 100 g;
• mustard −30 ml.

Cooking method

Prepare this salad as follows:

1. Wash the zucchini and cut into thin strips.

1. Rinse sweet pepper, remove seeds and chop in a blender with garlic.

1. Put the zucchini in chopped peppers with garlic, add vegetable oil, sugar, salt, tomato paste and juice, mustard. Put the workpiece on a slow fire and cook it for 5 minutes, stirring occasionally.

1. Arrange the hot salad in sterilized jars and roll up the lids. Put in the basement before winter.

Salad from zucchini "You'll lick your fingers" - without sterilization

This winter zucchini salad recipe can be called the most delicious and even ideal. It successfully combines all the components. Zucchini salad "You'll lick your fingers" has an excellent taste, so it fully justifies its name. It is made without sterilization, which will be appreciated by many housewives.

Ingredients

• zucchini - 1 kg;
• garlic - 3 cloves;
• tomatoes - 700 g;
• sweet pepper - 3 pcs.;
• onions - 2 pcs.;
• vinegar - 30 ml;
• vegetable oil - 50 ml;
• salt, black pepper - to taste.

Cooking method

The salad is prepared according to the following recipe:

1. Rinse the zucchini, remove the skin from them. If the vegetable is young and the skin is soft, you can leave it. Chop the zucchini into cubes.

1. Peel the carrots and then grate them.

1. Peel the onion and cut into cubes.

1. Wash the tomatoes and cut into cubes.

1. Fry carrots and onions in a pan in vegetable oil, and then add tomatoes to them. Salt, pepper, mix vegetables. Let them simmer for about 10 minutes.

1. Transfer the stewed vegetables from the pan to the pan, add the zucchini. Boil the workpiece for 20 minutes over low heat. If tomato juice is not enough, you can add a little water.

1. Add vinegar, cook for another 15 minutes.

1. Arrange the zucchini salad in sterilized jars and roll up the lids. Store until winter in the cellar.

On a note! If you chop the vegetables with a blender, you can cook caviar “You will lick your fingers” for the same recipe.

Zucchini salad like cabbage: in Korean

This zucchini salad is reminiscent of Korean cabbage salad, it turns out beautiful and has a burning-spicy taste. It is served with boiled potatoes, meat and fish dishes. The appetizer will be appreciated by lovers of spicy dishes.

Ingredients

• zucchini - 1.5 kg;
• sweet pepper - 1 pc.;
• carrots - 0.5 kg;
• garlic - 2 pcs.;
• vegetable oil - 0.5 cups;
• sugar - 0.5 cups;
• salt - 30 g;
• seasoning for Korean carrots - 1 package;
• vinegar - 0.5 cups.

Cooking method

Zucchini salad, which resembles Korean cabbage, can be prepared as follows:

1. Grate carrots and zucchini on a special grater.

1. Remove seeds from sweet pepper and chop into strips.

1. Finely chop the peeled garlic cloves. Mix the ingredients and refrigerate for 5 hours.
Delicious Korean-style zucchini salad is ready
1. Arrange the salad in clean jars, sterilize for 15 minutes and roll up the lids.

Video recipes

The video presents simple zucchini salad recipes for the winter.

The zucchini season is in full swing right now. The harvest this year is good, so you can make a variety of seamings for the winter. Don't limit yourself to canned zucchini. After all, zucchini for the winter can be closed in other ways: make lecho, an appetizer of fried zucchini, Korean salad, zucchini for mushrooms and even zucchini jam.

Today I will write 8 step-by-step recipes for preparing various preserves with zucchini. In most cases, these blanks need to be sterilized. Then you just need to wash the jars with soda, and you should not sterilize them separately, they are sterilized along with the contents. If the recipe does not involve sterilizing zucchini in jars, then the jars must be sterilized separately in advance. The lids must be boiled in both cases.

Important! Salt for conservation is suitable only for large stone. Do not use iodized or small.

It is a popular snack because it has a good balanced taste. The appetizer got its name for its spiciness, it includes hot fresh peppers and garlic.

Ingredients (for 1.5 l):

• zucchini - 1 kg
• tomatoes - 1 kg
• bell pepper - 2 pcs.
• hot chili pepper - 1 pc.
• garlic - 4 cloves
• sugar - 100 gr.
• salt - 1 tbsp. without a slide
• vinegar 9% - 70 ml
• refined vegetable oil - 70 ml

Zucchini for the winter - cooking "Mother-in-law's tongue":

1. Wash all vegetables, remove seeds from peppers, peel garlic. To prepare the sauce, you need to grind tomatoes, sweet and bitter peppers, garlic through a meat grinder or in a blender. Pour the resulting liquid mixture into the pan in which the appetizer will be cooked.

2. Add odorless vegetable oil, sugar and salt to the vegetable sauce, stir. Put the sauce on the fire, bring it to a boil and reduce the heat. Simmer on low heat for 10 minutes.

3. While the sauce is cooking, chop the zucchini. They are cut into long strips. After 10 minutes of cooking the tomatoes and peppers, put the chopped zucchini to them, mix and cook for another 30 minutes, stirring occasionally.

If the zucchini is old, they need to peel and remove the seeds. In this case, it is necessary to weigh in a purified form.

4. While the snack is being cooked, you need to wash and sterilize the jars and lids. At the end of the preparation of Mother-in-law's Tongue, pour vinegar into the pan, let the mixture boil and immediately put it in jars. Pour the sauce all the way to the top of the jar. Immediately roll up the lids of the preservation.

5. Turn the workpiece over, wrap it with a blanket and leave to cool completely. On this, delicious spicy-sweet zucchini are ready for the winter, enjoy.

Crispy marinated zucchini for the winter

This is an easy pickled zucchini recipe. For the aroma, you will need various herbs, garlic, parsley. These zucchini cook quickly, you don't have to leave them to release their juices. Raw zucchini are placed in a jar, poured with marinade and sterilized. That's all. The cutting method can be any: circles, long sticks, and sectors. In general, cut as you like.

Ingredients (per 1 liter jar):

• young zucchini - 2.5 kg
• dill umbrellas - 1 pc.
• parsley - 3 sprigs
• horseradish leaves - 1 pc.
• blackcurrant leaves - 1-2 pcs.
• bay leaf - 1 pc.
• garlic - 1 clove
• allspice peas - 3-4 pcs.

For the marinade (per 4 l):

• water - 2 liters
• vinegar 9% - 140 ml
• sugar - 125 gr.
• salt - 100 gr.

Zucchini for the winter in a sweet and sour marinade:

1. Wash the zucchini and cut off the edges. If you want the zucchini to be cut into long strips, then cut the zucchini so that it is as long as a liter jar (up to the shoulders). Choose zucchini that are young and tender, with thin skins and unripe seeds.

2. Cut each zucchini into 8 pieces. That is, first in half, then cut each half in half and each piece in half again. All greens must be washed well. Wash jars with baking soda. Do not use dishwashing detergent, it is difficult to wash off, a chemical film remains on the dishes. It is not necessary to sterilize jars separately.

3. At the bottom of each jar, put a bay leaf, 3-4 peas of allspice, 1 clove of garlic, cut into plates, dill umbrellas and parsley sprigs, horseradish and currant leaves. Place zucchini slices in jars. Do not lay too tightly so that the zucchini is well saturated with marinade.

4. Prepare the marinade. Pour water into a saucepan, add salt, sugar, bring to a boil. After boiling water, pour in the vinegar and immediately pour the boiling marinade over the jars to the top.

To prevent the jars from bursting, first fill the jars halfway, and then top up to the very brim.

5. Put the zucchini to be sterilized. Put a cloth on the bottom of the pan, put the jars and fill them with hot (but not boiling) water up to the shoulders. Cover (but do not seal) the jars with sterilized lids to keep the water from the pot out of the zucchini. After boiling the water, keep the zucchini in it for another 10 minutes. Then you need to roll up the lids and turn the jars over.

6. Here are the marinated zucchini, very crispy and fragrant. In winter, such an appetizer will greatly please.

Recipe for zucchini for the winter, like milk mushrooms

If zucchini is marinated in the manner described below, then they will taste like pickled milk mushrooms. This recipe calls for fresh dill and parsley. Separately, it is not necessary to make a marinade with water, zucchini are closed in their own juice.

Zucchini need to take hard varieties. Do not take yellow and soft zucchini, they will not keep their shape, they will not turn out crispy. It is better to take young vegetables. If only overripe ones are available, then they will need to peel and cut out the seeds.

Ingredients (for 1.8 l):

• zucchini - 1.5 kg (net weight)
• dill and parsley - a large bunch
• salt - 1 tbsp.
• sugar - 2 tbsp.
• garlic - 1 medium head
• dill umbrellas - 1-2 pcs. for each bank
• cloves - 2 pcs. for 0.5 l jar
• allspice peas - 3-4 pcs. for 0.5 l jar
• ground black pepper - 1 tsp
• odorless vegetable oil - 150 ml
• apple cider vinegar 6% - 150 ml

How to cook zucchini for the winter, like milk mushrooms:

1. Rinse the zucchini well, cut off both edges and cut into sectors (into quarters of a circle). Wash the greens very well, chop finely and put to the zucchini.

2. Squeeze the garlic through a press or grate it on a fine grater and add it to the zucchini too.

Don't use more than the amount of garlic as it will soften the zucchini.

3. Pour sugar, salt, ground black pepper into a bowl with vegetables (add pepper to taste), pour in apple cider vinegar and vegetable oil. Mix everything well until smooth. Leave the zucchini to marinate for 3-6 hours. The main thing is that the zucchini let out a lot of juice. Marinating time will depend on the variety of zucchini. Stir occasionally, then the juice will come out better.

4. Wash the jars with soda solution and boil the lids. At the bottom of the jar, put 2 cloves, 3 allspice peas and 1-2 dill umbrellas. Fill jars with zucchini up to the neck. Pour the remaining juice in the bowl into jars. Cover the jars with lids, but do not twist.

5. It remains to sterilize and roll up the squash mushrooms. You need to sterilize in the usual way: put a towel on the bottom of the pan, set the jars and fill them with warm water, without adding 2 cm to the lid. Bring the water in a saucepan to a boil and keep the jars in boiling water for 10 minutes (0.5 l). Sterilize liter jars for 15 minutes, 1.5 liter jars for 20 minutes.

During sterilization, the zucchini will still release juice, so there will be more of it. Don't worry if the juice doesn't cover the zucchini at the jar-packing stage.

6. Remove the zucchini from boiling water and roll up the jars with lids. Turn over and let the preserves cool. It turns out very fragrant and piquant marinated zucchini in their own juice, similar to milk mushrooms. Cloves in this recipe are required to use, it is she who gives the desired flavor.

Cooking jam from zucchini with pineapple flavor

In the previous recipe, the zucchini tasted like mushrooms, in this recipe they turn into pineapples! And this is possible, because when cooked in sweet syrup, the zucchini is saturated with a new taste. Such jam can be eaten with tea, cake layers can be soaked in syrup, and such jam can also be used in baking. And no one will guess that this is not a pineapple, but a banal zucchini.

Jam is brewed, like most, in three stages. This is done so that the zucchini has time to soak in pineapple syrup and does not fall apart during long cooking.

Ingredients (for 1.5 l):

• zucchini - 1200-1300 gr.
• sugar - 400 gr.
• pineapple juice - 400 ml
• lemon - 1 pc.

How to cook zucchini jam:

1. Zucchini for jam is not fully used, but only a dense part. First, wash them and peel the skin. Then cut in half and remove the seeds with a spoon. After all, it would be strange if a squash seed or peel came across in a pineapple, wouldn't it? Weigh zucchini after peeling. For this amount of ingredients, you need 1.2 kg of already peeled vegetables.

2. Cut the zucchini into cubes about 1 cm and pour into a saucepan in which you will cook the jam. Mix zucchini with sugar. The lemon needs to be washed very well, preferably with a brush, to remove all chemicals from the peel. Cut the lemon into half circles (with the peel) and put to the zucchini. Pour pineapple juice into the total mass, mix and you can put the jam on the fire to boil.

3. On high heat, bring the jam to a boil, then reduce the heat and cook for exactly 5 minutes. Remember to stir the mixture so that nothing burns. Remove the pan from the stove and remove the lemon so that there is no bitterness in the jam. Let the zucchini cool completely.

If you wish, you can not use a whole lemon, but squeeze the juice out of it. Just make sure that the bones do not get into the jam.

4. Put the jam on to boil for the second time. Bring to a boil again and cook for 5 minutes. After this cooking, the zucchini becomes already yellowish in color, they are saturated with pineapple juice. After the second cooking, again leave the jam to cool completely at room temperature.

Sterilize the jars and lids before the third brew.

5. It remains to cook the jam for the third (last) time. But now, after boiling the syrup, boil the zucchini for 10 minutes and immediately spread it hot in sterilized jars and roll it up. Turn the jam over and wrap it “under a fur coat”, let it cool completely. Believe me, this squash jam will be a pleasant discovery for you.

Marinated zucchini for the winter "Colorful" with honey

This is no ordinary recipe. There will be several flowers of different vegetables in the jar at once. In addition, zucchini are laid out in the form of rolls, which looks great. Such an appetizer can be safely put on the festive table, all guests will be delighted. Instead of sugar, honey is put in the marinade, which gives the zucchini a piquant taste.

Ingredients (per 1 liter jar):

• zucchini and zucchini
• carrot
• bell pepper yellow and red
• parsley - 4 sprigs
• mustard seeds - 1 tsp
• garlic - 2 cloves
• allspice peas - 4 pcs.
• black peppercorns - 4 pcs.
• vinegar 9% - 50 ml

Take as many vegetables as you can fit into the jar.

For marinade:

• water - 1 l
• salt - 1.5 tbsp.
• honey - 2 tbsp.

Cooking method:

1. Peel the carrots. Cut a part of the carrot into circles (you can use a curly knife), cut a part into thin and long strips (you can use a grater for Korean carrots). Remove the seeds from the bell pepper and cut it into strips. Peel the garlic.

2. Zucchini and zucchini are cut in two ways. Cut some of the vegetables into circles, 1-1.5 cm thick. Cut the second part into thin slices. For this, it is best to use a vegetable peeler.

3. Wash the jars well with soda, rinse thoroughly with warm running water. At the bottom of a liter jar, put 4 peas of black and allspice, a teaspoon of mustard seeds, 4 sprigs of parsley, 2 cloves of garlic, a couple of pinches of carrot straws. On top of it all, put a few circles of zucchini. If the circles are large, you can cut them in half. Between the zucchini put circles of carrots.

4. Next, you need to take a slice of zucchini, put a piece of pepper into it and roll it up. Lay such rolls in several layers in a jar. On top again put the circles of zucchini and carrots in circles and straws. The topmost layer is a carrot-straw. Thus, fill all the prepared jars.

5. Cook the marinade. For 1 liter of water, put one and a half tablespoons of salt and two tablespoons of honey. Stir, bring to a boil and simmer for a couple of minutes.

6. Pour vegetables in jars with hot marinade. Do not pour the marinade all the way to the top, because at the end you will need to pour vinegar. Cover jars with sterilized lids.

7. Now it's time for sterilization. Everything, as always: a saucepan, a towel at the bottom, hot (but not boiling water) water up to the shoulders, jars are covered with lids. After boiling water, sterilize the jars for 10 minutes.

8. Remove the jars from boiling water, pour 2 tablespoons into each liter jar. table vinegar and roll up boiled lids. Such preservation looks very beautiful and is very tasty to eat.

Korean salad with zucchini, cucumbers and carrots

Korean salads will appeal to lovers of spicy and spicy taste. However, the spiciness can be adjusted to taste. As part of the ingredients there is a seasoning for carrots in Korean. The main spices in it are coriander and pepper. Such seasonings are spicy, there are mild ones, choose which one you want. Make sure that the composition of the complex seasoning does not contain a flavor enhancer - monosodium glutamate. The vegetables in this salad stay crunchy.

Ingredients for 2 liters (peeled weight of vegetables):

• zucchini - 500 gr.
• cucumbers - 500 gr.
• carrots - 500 gr.
• sweet pepper - 2 pcs. (multi-colored peppers will look beautiful)
• onion - 200 gr.
• parsley - 1 bunch
• sugar - 100 gr.
• vegetable oil - 100 ml
• vinegar 9% - 100 ml
• salt - 30 gr.
• ground black pepper - 0.5 tsp
• seasoning for carrots in Korean - 1 tbsp.

Zucchini for the winter in Korean - cooking:

1. Wash the zucchini and cut in half. Remove the seeds with a spoon; this salad only needs the thick part of the zucchini. Slice the zucchini into thin strips. If available on the farm, use a special grater. Cucumbers need to be cut into cubes.

2. Grate carrots for Korean carrots or cut into thin, long strips. Pepper cut into long strips. Onions - half rings. Finely chop the parsley. Put all the vegetables in a large container where the salad will be marinated.

3. In a separate bowl, you need to make a marinade. Mix sugar, salt, seasoning, black pepper, vinegar and vegetable oil. Mix everything well so that the sugar and salt are at least partially dissolved. Pour the salad with this marinade and mix very well with your hands. It will be difficult to stir everything with a spoon.

4. Leave the zucchini with vegetables to marinate for 3 hours. During this time, wash the jars and sterilize the lids.

5. When the salad stands, it will release the juice. Start laying it out on the banks, compacting. Pour juice over vegetables and cover with lids.

6. Sterilize the salad by placing the jars in a wide saucepan. There should be a cloth at the bottom so that the glass does not burst when heated. Fill jars with water up to shoulder level. Bring this water to a boil and sterilize the salad for 10 minutes. Then immediately the jars should be tightly sealed with lids and turned over to check for leakage. Such a salad should be wrapped in a warm towel or blanket and allowed to cool.

7. In winter, open a jar of such Korean-style vegetable salad and remember the warm summer days.

Fried zucchini appetizer in tomato sauce

If you like fried zucchini, then close them for the winter. Such an appetizer will be well stored even in the apartment. Sauce for zucchini will be tomato.

Ingredients (for 2 liters):

• zucchini - 1 kg
• onion - 250 gr.
• garlic - 3-6 cloves
• For sauce:
• dill - 30 gr.
• tomato juice - 900 ml
• vegetable oil - 125 ml
• vinegar 9% - 100 ml
• sugar - 3 tbsp.
• salt - 2 tbsp.
• bay leaf - 3 pcs.
• allspice peas - 3 pcs.

Fried zucchini for the winter - how to cook:

1. Wash the zucchini, cut off the tails and peel the skin. Only after that weigh the zucchini. Place the chopped vegetables in a large bowl, sprinkle with salt, stir, and let sit for 10 minutes.

2. Cut the onion into half rings and fry in vegetable oil until golden brown.

4. Put the fried zucchini, onion and garlic in a bowl. Mix well.

5. Prepare the sauce. Pour the tomato juice, vinegar and vegetable oil into the pan. Add sugar, allspice and salt. Finely chop the dill and add to the sauce. Put the dressing on the fire and bring it to a boil. Throw in the bay leaf and boil for 3 minutes, stirring to dissolve the sugar and salt.

6. Banks need to be washed with soda. Put the zucchini with onion and garlic in clean jars. Fill jars halfway. Pour the sauce over the zucchini and cover with sterile lids.

If you like, fill jars to the top with zucchini. Then take zucchini twice as much as normal.

7. Sterilize the preservation within 30 minutes after boiling water. When sterilizing, make a small fire and cover the pan with a lid. Be sure to place a cloth on the bottom of the pan. Pour enough water so that it does not fall into the jars when boiling.

8. Immediately after sterilization, roll up the lids, turn the jars over and cover them with a towel. Let cool and store permanently.

How to preserve lecho from zucchini and sweet pepper

Lecho is a bell pepper product. The same salad is made with pepper, but the main ingredient is zucchini. Try to make such a blank for the winter. This is a delicious salad with soft stewed vegetables.

It is not necessary to sterilize the salad in jars, as it will be cooked. Therefore, jars and lids should be sterilized in advance.

Ingredients:

• zucchini - 3 kg
• bell pepper - 700 gr.
• garlic - 80 gr.
• sugar - 200 gr.
• tomato juice - 1 l
• salt - 2 tbsp.
• vinegar 70% - 1 tbsp. (or 7 tablespoons 9%)
• sunflower oil - 300 ml
• ground red pepper - to taste

Zucchini for the winter with pepper - cooking:

1. Wash the zucchini and cut into cubes. Cut the pepper into strips, chop the garlic with a knife. Put the vegetables in a large saucepan and pour over the tomato juice, preferably freshly squeezed.

2. Put the vegetables on the fire to stew. First, make the fire large and wait for the mass to boil. Be sure to stir the lecho so that it does not burn. After boiling, reduce heat and simmer for 30 minutes.

3. After half an hour of stewing, add sugar, salt, garlic, hot pepper and vegetable oil to the vegetables. Boil for another 10 minutes. At the end, add acetic acid - 1 tbsp. and can be rolled up in sterilized jars.

4. Turn the jars over, check if the lid is leaking. Leave until completely cool. Lecho turns out delicious, with a pleasant tomato flavor. Try to cook!

Here are 8 recipes for how you can preserve zucchini for the winter. Choose one or more and make blanks that will delight in the winter. Read also other recipes on the site in the heading, there are a lot of delicious ones. If you have any questions, ask them in the comments, and also share your experience. See you in the next article!

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