Golden recipes from zucchini. How to cook salted zucchini for the winter

Everyone prepares zucchini for the winter, of course, from those who are engaged in harvesting. This is perhaps the easiest product to prepare and prepare for winter. They can be prepared by adding any vegetables. They are compatible with everyone.

Even when we cook them or look, in the pan we add different vegetables, different spices and it's all very tasty.

I'm not talking about which we cook even with meat, but in another article. So you see what a variety of cooking zucchini.

Recipes for harvesting zucchini for the winter are as varied as the recipes for preparing them for dinner. But in this article we will consider only preparations for the winter. Some various recipes. Read, watch, prepare.

I wish you success! You will succeed.

Menu:

1. Zucchini for the winter canned with tomatoes and bell peppers

Ingredients:

• Zucchini - 1 kg.
• Tomatoes - 1 kg.
• Bulgarian pepper (large) - 1 pc.
• Hot pepper to taste
• Garlic - 5-6 cloves

For marinade:

• Vinegar 9% - 70 ml.
• Vegetable oil - 70 ml.
• Sugar - 100 g.
• Salt - 1 tbsp. l. (without slide)

Cooking:

1. My zucchini, dry it paper towels. Cut off the ends on both sides. We cut the zucchini across, into pieces of about 5 cm. Cut off the skin from them, cut into 4 parts, remove the seeds and cut into slices.

2. We will weigh already chopped zucchini. We should have 1 kg of them.

3. Tomatoes and peppers, sweet and spicy, also wash, dry and scroll in a meat grinder. We spread the scrolled tomatoes in a pan, add the scrolled peppers to them. Add salt, sugar. Pour in sunflower oil.

4. Finely chop the garlic. But garlic and vinegar, we will add later.

5. Put a saucepan with a mixture of tomatoes and peppers on the stove and bring to a boil. Let it boil for 8-10 minutes.

6. We send zucchini to the pan and cook for 30 minutes, with occasional gentle stirring. Don't break the zucchini. They should boil, become soft. Do not let them boil, check. You may need less time than 30 minutes.

7. 10 minutes before the end of cooking, add chopped garlic and pour vinegar a couple of minutes before the end of cooking. Close the lid so that the vinegar does not evaporate much. Let it boil and remove from fire.

8. Lay out our finished product in sterilized jars and roll up or close tightly with special lids. Immediately turn the jars upside down. Check for leaks under the covers.

9. We wrap the jars with a warm towel and let them cool completely.

Our zucchini canned for the winter are ready.

We keep zucchini in cool place. I think these will work well at room temperature.

You've probably already tried. When infused, they will be even tastier.

Bon appetit!

1. Zucchini for the winter in Korean is very tasty

Ingredients:

• Young zucchini - 2 pcs.
• Carrots - 2 pcs.
• Bulb - 1 head
• Sweet pepper (large) - 1 pc. (For beauty, you can take 2 halves, red and yellow)
• Garlic - 5 - 6 cloves
• A bunch of greens (Dill, parsley)
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Korean seasoning- 1 tbsp. l.
• Hot pepper to taste
• Vinegar 9% - 5 tbsp. l.
• Vegetable oil - 100 ml.

Cooking:

1. We wash all vegetables and herbs. Zucchini cut into cubes about 2-3 cm long. It's not essential, so you can cut it however you like.

2. We rub the carrots on a carrot grater in Korean. Of course, if there is no such grater, you can grate on an ordinary one. In extreme cases, you can cut with a knife into thin long strips.

3. Cut the onion into thin half rings.

4. Greens - dill and finely chop the parsley in the usual way.

5. Cut the sweet pepper into quarters - into rings, rub the garlic cloves on a fine grater.

6. Put the chopped zucchini in a deep cup, send grated carrots, chopped sweet red and yellow peppers, and onions to them.

7. Add chopped greens and grated garlic.

8. Mix everything thoroughly. Set the vegetables aside for now.

9. We make refueling. For dressing, one tablespoon of salt (without a slide) and two tablespoons of sugar (also without a slide), pour into a cup.

10. Add Korean seasoning to them, also a tablespoon. Korean seasoning is sold spicy and not spicy. Well, take it to your liking.

11. Add a little ground red, hot pepper Again, add to your liking. Pour 5 tablespoons of 9% table vinegar. Pour in 100 ml vegetable oil. We mix everything.

12. Pour the previously set aside vegetables with the resulting dressing, mix thoroughly and leave it right on the table for 3 hours so that they marinate.

13. After 3 hours, we taste the already marinated zucchini, add if something is missing and put our zucchini in sterilized jars. Pour the juice that has formed in the zucchini into each jar. We fill the banks to the top.

14. We put some kind of rag or towel on the bottom of the pan, put the jars in the pan and cover with lids. Pour water over the shoulders of the jars. Bring to a boil. Reduce the heat so that the water boils slowly, does not splash out of the pan.

15. Boil the jars for 15 minutes, if the jars are half a liter. Liter cans boil a little longer, 20-25 minutes.

16. Our zucchini are ready in Korean for the winter. They turned out beautiful and delicious.

You can't imagine better for winter. Yes, they are good in the summer too.

Bon appetit!

1. Marinated zucchini for the winter, like mushrooms

Ingredients:

• Zucchini - 1 kg.
• Medium carrot - 1 pc.
• Garlic - 3-4 cloves
• A bunch of dill - 1 pc.
• A bunch of parsley - 1 pc.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Ground black pepper - ¼ tsp
• Vinegar 9% - 3 tbsp. l.
• Vegetable oil - 3 tbsp. l.

Cooking:

1. Wash vegetables and greens and let dry or blot with paper towels.

2. We have young zucchini, so we only clean thin upper layer skins to make them softer. We leave the main skin and do not remove the seeds. There are practically none. Cut the zucchini into small cubes. Cut the carrots into thin semicircles and send to the zucchini.

3. Add chopped garlic, parsley and dill, a spoon without a hill of salt, two tablespoons of sugar, three tablespoons of vinegar and three spoons vegetable oil. Sprinkle some black ground pepper.

4. Mix everything thoroughly and leave to marinate on the table for 3-4 hours.

5. After 4 hours, we begin to lay out zucchini with herbs in sterilized jars. We put the zucchini very tightly. We press down lightly with a spoon so that they are completely filled with the juice released from them.

6. We put the jars in a saucepan, on a towel, cover with lids and fill them with water up to the shoulders or neck.

7. We put the pan on the fire, bring the water to a boil, reduce the heat and let it boil for another 20 minutes. Our jars are 700 grams. If you boil liter, you need 25 minutes. Half-liter - 15 minutes.

8. We take out the cans from the water. Be careful! Banks are very hot. We twist the lids well or roll them up.

Pickled mushroom-like zucchini are ready.

Bon appetit!

The most popular vegetable for harvesting after cucumbers and tomatoes is, of course, zucchini. From young fruits you can get great snack, which will be fragrant, tender, insanely tasty.

To be honest, I've never done stuff like this before. But after trying it with friends, I realized how much I had lost. In general, if you are from the same number of people as I am, let's get better soon.

The cooking process is quite simple, even enjoyable. I tried to find recipes so that everyone could choose on their own. taste preferences. Take recipes from blanks into your piggy banks.

Marinated zucchini for the winter

Delicious crispy marinated zucchini prepared according to this recipe will decorate any table. Conservation does not require much effort from you. The recipe is for a couple of liter jars.

Ingredients:

• Zucchini - 1.4 kg
• Garlic - 4-6 pcs
• Dill - 4 sprigs
• Coriander grain - 1 teaspoon
• Black pepper - 4-6 pcs
• Allspice - 4-6 pcs
• Bay leaf - 4 pcs
• Salt - 1.5 tbsp. spoons
• Sugar - 1/2 cup
• Vinegar 9% - 120 ml
• Water - 1 l

Cooking steps:

1. Rinse vegetables cold water. Cut into slices about an inch wide.

2. Sterilize the jars, place a pair of cloves of garlic and dill sprigs on the bottom. Add pre-scalded coriander seeds.

3. For the marinade, mix water with salt and sugar in a bowl. Add black and allspice peas, bay leaves. Bring the liquid to a boil, then pour in the vinegar.

4. Dip the zucchini mugs into the boiled brine so that they are completely covered with it. Otherwise, omit them in parts. After boiling, simmer on the stove with low heat for about 7-8 minutes.

5. Then transfer to jars, fill them with the brine in which they were boiled and immediately roll them up.

6. Turn the jars upside down, cover with a warm cloth. Leave for a day, after which they can be stored at room temperature.

good luck with your cooking and good mood to you!

Zucchini in tomato for the winter

Every hostess strives to cook during the harvest season different kinds blanks. Zucchini in tomato sauce- This is a snack that has an amazing taste and elegant look. The recipe is simple in complexity, let's get started as soon as possible.

Ingredients:

• Zucchini - 2.5 kg
• Tomato sauce - 0.5 l
• Sugar - 1 cup
• Vinegar 9% - 100 ml
• Garlic - head
• Salt - to taste
• Black pepper - 25 pcs
• Vegetable oil - 200 ml

Cooking steps:

1. Wash the jars with a cleaning agent, then carry out the sterilization procedure. You can do this by holding the jars in the oven, over a burning steam or in the microwave.

2. Wash the zucchini thoroughly, wipe with a towel. Then cut them into medium-sized circles, if you got large fruits, you can cut them into cubes large enough. If their peel is too thick, it must be removed; there is no need to cut off the skin from young fruits.

3. Arm yourself large saucepan or other container that can be placed on the stove. Fill it with tomato sauce, and add vegetable oil, salt, sugar, peppercorns to it. Mix everything well. Peel the garlic cloves, chop them with a knife and send to the sauce. On a low heat plate, wait until it boils.

4. Then transfer the chopped zucchini to the pan, pour in the vinegar. Once the contents boil, cook for another 30 minutes.

5. Still hot, arrange them in jars, pour sauce from the container and roll up the lids. Turn the jars over, wrap in a warm blanket, leave for a few days. And then you can safely lower the blanks into the cellar or put them in the pantry.

A month later, the snack is ready to eat. Bon appetit!

Fried zucchini for the winter

Excellent appetizer of fried zucchini. When it's time fresh vegetables the garden is over, you can open a jar and enjoy the whole family with delicious zucchini in oil. The main condition for the execution of the recipe is the choice of young fruits with unformed seeds.

Ingredients:

• Zucchini - 2 kg
• Garlic - 200 g
• Parsley - bunch
• Vinegar 9% - 2 teaspoons
• Salt - 100 g
• Vegetable oil - 500-600 g

Cooking steps:

1. Wash the fruits thoroughly, dry. Remove the skin from the zucchini, cut into small circles. If they are young, it is not necessary to remove the skin, and you can also leave the seeds.

2. Mugs must be transferred to the basin in layers, sprinkling each with salt. Leave the basin on the table for 2-3 hours, then drain the resulting juice from it. You don't need to wash them.

3. Heat the frying pan with vegetable oil properly, then lay out the first portion of the circles for frying. Fry on both sides until golden brown. Then transfer them to big dish. So fry all the circles.

4. Wash the jars, sterilize. Rinse the greens, chop not too finely. Put a small amount of chopped parsley in the bottom of the jars and pour half a teaspoon of vinegar into each.

Give preference to small 500 gram jars.

5. Peel the garlic from the husk, chop finely with a knife or pass through a press. Start filling jars with fried circles, shifting each layer with chopped parsley and minced garlic.

6. Fill the jars in this way to the brim, as tightly as possible. The free space that remains must be filled with vegetable oil.

7. Cover the jars with lids, place in boiling water for half an hour to sterilize. Then tightly twist or roll up the lids.

8. We put the jars upside down, wrap them with a warm cloth, a blanket. Leave to cool completely, usually enough for a day, if they stand longer, it's not scary.

You can store the snack both in a cool place and in the pantry at room temperature. Good luck and patience to you in this matter!

pickled zucchini recipe

Delicate tasty and juicy zucchini will become great addition for various meals. They must be chosen young, not yet overgrown. Our family eats them like light side dish to meat. Recipe for a couple of liter jars.

Ingredients:

• Zucchini - 2 kg
• Garlic - head
• Dill umbrellas - 2 pcs
• Water - 1 l
• Vinegar 9% - 150 ml
• Sugar - 100 g
• Salt - 2 tbsp. spoons
• Bay leaf - 2 pcs
• Allspice - to taste

Cooking steps:

1. Wash young vegetables, dry with a towel. Peel off the skin, (for young ones you can not do this), cut into medium-sized cubes. If the seeds fall out, they must be removed.

2. For the marinade, fill the pot with water, put on the stove. Before boiling, add salt, sugar, add bay leaves with allspice. Stir until dry ingredients are dissolved. After boiling, pour in the vinegar, reduce the heat on the stove to a minimum.

3. Next, put fruit sticks in the boiled marinade. Cover the pan with a lid, cook over low heat for 5-8 minutes.

4. In jars that must first be washed and sterilized, place a few cloves of peeled garlic over a dill umbrella.

5. Fill jars with zucchini, fill with hot marinade.

6. Close the lids tightly or roll up the jars. Then turn them over like in the photo. Cover with something warm, leave to cool completely.

That's all, the snack is ready. Have a nice day!

Marinated zucchini in Korean for the winter

A savory appetizer is surprisingly prepared very quickly and simply. You don't need any special skills. Such a blank is perfectly stored all winter, but a cool place is required.

Ingredients:

• Zucchini - 1.5 kg
• Onion - 1 pc.
• Salt - 1 tbsp. spoon
• Apple cider vinegar - 400 ml
• Sugar - 100 g
• Celery seeds - 1-2 teaspoons
• Dill seeds - 1-2 teaspoons
• Mustard seeds - 1 teaspoon
• Turmeric - 1/4 teaspoon

Cooking steps:

1. Cut the washed, dried zucchini into circles of medium thickness. Remove the husk from the onion, grate into thin rings, or chop with a knife.

2. Put vegetables into a deep bowl, add salt, mix.

3. Add ice cubes to the bowl, you only need a little. This is so that the zucchini better absorb the salt, and also make ready snack crispy. Leave in this state for a couple of hours on the table.

4. It's time to start preparing the marinade. Pour the vinegar into a saucepan or small saucepan. Add mustard seeds, celery, dill and turmeric. Mixing thoroughly, wait for the contents of the dish to boil. Then remove from heat and let the marinade cool.

5. After the time has passed, drain the vegetables in a colander so that all the liquid is gone from them.

6. Prepare jars in advance by washing them and sterilizing them. Put zucchini with onions in them, then fill with warm marinade to the brim. After that, the jars can be tightly closed.

Store the snack in the refrigerator or a cool enough place. Bon appetit!

Video recipe for delicious zucchini for the winter

Very easy recipe with no fuss. A delicious snack will still be very bright, beautiful. A win-win to serve on the festive table.

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 preserve all the nutrients and vitamins in zucchini until 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 zucchini season, we all do winter preparations, and despite the fact that time dictates the fashion for frozen foods, and many consider conservation to be remnants of the post-Soviet past, the preparation of 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 process of preparing winter preparations will be very, very pleasant. 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 to your 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 different 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. The most delicious recipe will explain 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 glass;
• 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 do not have ready-made 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?

Hit of additives - 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 get original taste, if you add lightly roasted 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 dish. 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 a delicious snack or put on the table for a quiet family 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 to it Bay leaf, mixed together spices and spices;
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 preparation, 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, last option 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 preservation. 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. While the tomato sauce is cooking, all chopped zucchini and peppers are added to it;
8. After boiling, pour vegetable oil into the pan and table vinegar, and the salad is left to cook 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 tasty winter snack, but also a great way to process zucchini. Recipes squash caviar a great many: 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 liquidish, boil it 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 a meat grinder, put them in a saucepan, add salt, sugar, pour the oil there, put the chopped garlic (you can turn it in a meat grinder or a blender together with tomatoes and pepper). 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, heat it 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 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 pair 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 are 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.

With a salad of zucchini called Ankle Bens harmonize meat dishes, bird. It has an original sour-sweet aftertaste with spiciness.

Ankle Bens salad from zucchini is rich in vitamins, since fresh vegetables are used for its preparation. 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!

In the zucchini season, we all do winter preparations, and despite the fact that time dictates the fashion for frozen foods, and many consider conservation to be remnants of the post-Soviet past, the preparation of 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 ...

As you may have guessed from the title of the article, we will talk about harvesting zucchini for the winter. I will talk about how to freeze zucchini for the winter in the next article, and here we will discuss preparations from zucchini using canning.

I took most of the preparations for the winter from zucchini presented here from my mother's and grandmother's notebook (they have one for two). These recipes for zucchini preparations are time-tested, the proportions are 100% correct, so they can be safely called the “Golden Fund of Classical Preservation”.

Dear friends, if you have your own proven recipes for zucchini preparations for the winter, please share in the comments.

Zucchini with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

If you like simple blanks for the winter from zucchini, then my today's zucchini salad for the winter with tomato paste and garlic will certainly appeal to you. The beauty of this winter zucchini salad recipe is its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Zucchini ragout for the winter

Many housewives stock up on zucchini for the winter, harvesting various canned food. One of them is zucchini stew for the winter without sterilization. Preservation turns out to be very tasty, fragrant, slightly spicy thanks to hot pepper (its amount can be adjusted to taste). See how to cook.

Zucchini caviar with mayonnaise for the winter

Zucchini caviar with mayonnaise for the winter is one of my family's favorites. Caviar is very tasty, fragrant and a little spicy. I like to puree vegetables with a blender, so the caviar is especially tender and homogeneous. Recipe with photo see.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade preparation, easy to prepare and accessible to everyone. You won't need much time for this recipe. It is only necessary to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. See how to cook.

"Yurga" from zucchini for the winter

Yurga from zucchini - delicious appetizer salad, which will probably disperse very quickly in the cold season. All the ingredients for Yurga are simple and affordable, so I'm sure it will not be difficult for you to cook it too in order to get a portion of excellent preservation for the winter in the pantry. Recipe with photo.

Snack of zucchini for the winter with tomato sauce

You can cook a lot of interesting preparations from zucchini, not only the well-known zucchini caviar. As confirmation of my words, I want to introduce you to a very delicious snack from zucchini for the winter. It also contains bell pepper - it goes well with zucchini. This is also being prepared squash appetizer for the winter with tomato sauce, garlic and vinegar, so it turns out spicy and bright in taste. See recipe with photo.

Marinated zucchini for the winter without sterilization (triple filling)

If for some reason you don’t like the process of sterilizing jars with blanks in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. In my notebook has long been recorded good recipe sweet and sour marinade for zucchini, so I decided to cook marinated zucchini with triple filling to introduce you, dear friends, to this method of pickling zucchini without sterilization. Detailed recipe with photo .

Zucchini caviar as in the store

Guests often ask me for the recipe for this blank, so I think you will be interested in it too. I will not claim that this is a recipe for squash caviar as in a store according to GOST, but that the taste and appearance finished caviar very close to the store - a fact. There is nothing complicated in the cooking process, but there are still certain nuances. See recipe with photo.

Zucchini and cucumber salad with chilli ketchup

I bring to your attention new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe, and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but so that cucumbers and zucchini in ready-made turned out crispy, you need to tinker with the sterilization of cans with blanks. See recipe with photo.

Very tasty and spicy salad from zucchini will appeal to all fans of sweet and sour marinades. Zucchini in a salad turn out crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step by step photos .

Winter preparations of zucchini, perhaps the most popular view preservation, and the recipes for preserving zucchini amaze with their culinary diversity. And I suggest you try to cook an interesting, tasty and inexpensive zucchini preparation in spicy sauce. Recipe canned zucchini very simple, quick and easy to prepare, without long preparations and boiling. How to cook zucchini for the winter in a spicy sauce, you can see

Canned Zucchini with Chili Ketchup

If you like new and interesting preparations for the winter from zucchini, then canned zucchini with chili ketchup is a great excuse to change a little traditional recipes. In terms of composition, the recipe for canned zucchini with chili ketchup is very simple, and thanks to small portion- canning zucchini will be quick and easy. How to cook canned zucchini with chili ketchup (recipe with photo step by step), see.

How to freeze zucchini for the winter: a proven way!

A recipe with a photo of how to freeze zucchini for the winter, you can see .

Canned zucchini according to my mother-in-law's recipe (without sterilization)

Balanced in taste sweet and sour marinade, garlic, spices and fragrant herbs- everything you need for perfect canned zucchini. See the recipe with step by step photos.

Recipe famous lettuce from Ankle Bens zucchini you can see.

Spicy zucchini for the winter with mustard

I bring to your attention interesting recipe canning zucchini with mustard, garlic and dill. Crispy pieces of zucchini sweet and sour filling with a distinct taste of mustard and garlic in the company of dill and black pepper, all members of my family liked it. How to cook zucchini for the winter with mustard, I wrote.

Pickled zucchini for the winter with tomatoes

How to cook pickled zucchini with tomatoes, you can see.

Adjika from zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried zucchini for the winter in tomato sauce

Very tasty and interesting blank for the winter from zucchini! Try it, you will definitely like it! Recipe with step by step photos.

You can see the recipe for zucchini marinated with garlic.

Zucchini salad for the winter "Riddle"

Do you know why the salad has such a name? Because in finished form it is very difficult for the uninitiated to guess what is in the composition of this homemade includes zucchini - their taste is not felt at all. How to cook a salad I wrote .

Zucchini caviar as in the store

Ingredients:

• 1 kg zucchini
• 150 grams of carrots
• 200 grams of onion
• 2 cloves of garlic
• 2 tbsp. spoons of tomato paste
• refined sunflower oil for frying,
• salt, pepper, 1 bay leaf, dried herbs (dill, parsley, basil, oregano).

Cooking:

Peel the zucchini and cut them into small cubes, fry the zucchini in hot oil until golden color stirring constantly so as not to burn. Next, put them in a cauldron or saucepan.

Grate the carrots coarse grater, chop the onion, also fry the vegetables separately until golden brown and transfer to a cauldron.

Add tomato paste, garlic, bay leaf, salt, spices to taste and at the end 150 g of boiled water to the vegetables and start simmering over low heat, stirring occasionally.

Everything should be stewed for at least an hour, if the liquid becomes completely small, add a little, but do not overdo it, the caviar should not be too liquid, but also dry.

If you have a multicooker, then this caviar can be done in the "Extinguishing" mode.

Let the caviar cool down a little, beat it in a food processor or blender, cool it in the refrigerator. The caviar is ready for use.

If you decide to roll it up, put the beaten caviar back into the cauldron and boil it (be careful, it shoots very much, boil the caviar for small fire 20-30 minutes, stirring constantly, preferably with rubber gloves).

Sterilize the jars and lids in advance, fill the jars with caviar and sterilize for 1 hour in boiling water. Roll up or roll up. Wrap in a blanket until completely cool.

Every summer summer residents collect a large number of fresh vegetables, fruits, vitamins of which they want to save until winter. We preserve zucchini to keep all the nutrients along with a wonderful taste. Your attention is presented to the recipes for the conservation of zucchini with detailed description process.

Canning zucchini without sterilization

It is known that canning zucchini for the winter is a simple process of preserving the taste of vegetables for a long time, without sacrificing quality, useful substances. Canned zucchini for the winter will be tasty addition to home winter menu, diversify food during fasting, become a crispy side dish for any meat. You need to take:

• zucchini - one and a half kg;
• salt - 3-4 tbsp. l.;
• parsley - to taste;
• garlic - a few cloves;
• vinegar - 7 tbsp. l.;
• sugar - 4 tbsp. l.;
• pepper plus lavrushka.

Let's start cooking canned food delicious zucchini for the winter:

1. Prepare vegetables. To do this, they must be thoroughly washed, cut. For convenience, you should get circles 1 cm wide each.
2. Pour the vegetables with water, leave them for several hours - ideally overnight.
3. Put parsley, pepper, bay leaf, garlic on the bottom of the jar.
4. Lay out sliced ​​slices in layers. They should be placed as tightly as possible.
5. Pour boiled water. Wait half an hour.
6. Pour the water from the jar into the pot. Then add salt and sugar. After boiling water, pour vinegar.
7. After preparing the brine, pour it back to the zucchini.
8. Roll up the lid. Then turn the jar over and leave to cool.

Preserved zucchini in Korean

A spicy appetizer of canned zucchini for the winter will be an alternative to many store-bought salads: firstly, it is much tastier, and secondly, it is cheaper. To prepare, you need to stock up following products:

• zucchini - 3 kg;
• garlic - 4 heads;
• onion - half a kilo;
• vinegar - 5 tbsp. l.;
• carrot - half a kilo;
• bell pepper - 6 pcs.;
• sunflower oil - 1 tbsp. l.;
• salt and sugar - about 200 gr;
• herbs and spices - to taste.

1. Wash, peel and grate carrots.
2. Wash the zucchini, then grate.
3. Pepper, cut onion. Should be a thin straw.
4. Press the garlic.
5. Chop greens.
6. Make a marinade: mix oil, vinegar, salt, spices and sugar.
7. Mix all vegetables, pour marinade.
8. Leave to infuse in the refrigerator for four to five hours.
9. Transfer to jars, then roll up.

Zucchini fried for the winter

Preserving zucchini for the winter is not the only boring recipe that cannot surprise anyone. There are a lot of ways to make blanks, you can add something from yourself to each recipe, and then the final dish will get unique taste. Don't be afraid to experiment. From one such experiment, a recipe for fried oblong pumpkins was born. For him you need:

• zucchini - 1 kg;
• garlic - one head;
• salt;
• oil - 200 ml;
• parsley and dill - 7-8 branches each;
• vinegar - 3 tbsp. l.

Cooking process:

1. Wash and cut vegetables. An interesting fact: if you want your dish to look more interesting, you can take zucchini, the skin of which differs in color.
2. Salt the rounds, mix, let them brew for fifteen minutes.
3. Heat up a frying pan, pour oil into it. Fry the plant until golden brown on both sides. Zucchini loves to soak up liquids, so you need to make sure that the oils on the dishes are just right. Add more vegetable oil if necessary.
4. Chop greens and garlic.
5. It is necessary to boil the oil and cool it.
6. Banks must be sterilized. To do this, you can rinse them thoroughly using soda, and then harden them in the oven.
7. Put the greens on the bottom of the jars and pour over the chilled oil.
8. Spread layers of zucchini, alternating them with garlic.
9. When everything is filled, you need to pour vinegar and start sterilizing.
10. To do this, you need to put a jar with a future dish in a saucepan, pour two-thirds of the water and put on fire. As it starts to boil, reduce the power to a minimum and cook for half an hour.
11. Roll up the jars and let the zucchini cool.

Adjika from zucchini for the winter

Famous squash canned adjika – great dish for all lovers hot snacks. Need to take the following ingredients:

• zucchini - 3 kg;
• tomatoes - 2 kg;
• Bell pepper- half a kilo;
• carrot - half a kilo;
• garlic - 6 heads;
• ground pepper, sugar, salt and vegetable oil.

Step-by-step instruction:

1. Chop the tomatoes. To do this, you can use a meat grinder.
2. First peel the zucchini, send it on the road after the tomatoes.
3. Peppers and carrots will follow them.
4. Chop garlic and add.
5. Add the spices and mix all the vegetables together thoroughly.
6. Put on not the most big fire. About 40-50 minutes to cook the dish.
7. Transfer to banks. Then turn them upside down and, wrapped in a blanket, leave to cool.

Mushroom flavored zucchini canning recipe

Many people prefer to treat themselves to pickled mushrooms, but if there is no forest nearby where you can pick up a basket of mushrooms, then it will not be difficult to make canned zucchini for the winter, like mushrooms. For cooking, you need to take:

• zucchini - one and a half kilos;
• dill - 1-2 bunches;
• salt - 1 tbsp. l.;
• sugar - 2 tbsp. l.;
• garlic - 6-7 cloves;
• pepper;
• oil;
• vinegar.

Cooking:

1. Peel vegetables from the skin. Cut into large cubes.
2. Then chop the dill.
3. Garlic - through a special crush or cut as finely as possible.
4. Mix vegetables with herbs, spices and oil. Leave for three to four hours.
5. Divide zucchini into jars. Pour into container warm water, put there banks.
6. After boiling, cook for another 5 minutes. It is important that water does not get inside the cans.
7. Roll up the banks, turning over, leave for a day. It is best to wrap it in a thick cloth or blanket. Then you can clean them in the basement or pantry.

Video: canned zucchini recipes

A good alternative to pickled cucumbers are canned zucchini. How to do salting and spinning jars, where it is better to use tomato sauce and how to cook stew for preservation, they will tell experienced housewives? Closing jars is easy, but cooking has its own secrets, and the presenters will tell about them in the videos below.

Recipe for pickled zucchini for the winter

Zucchini appetizer

Zucchini in tomato for the winter

Zucchini salad