What to cook from large zucchini for the winter. Fried zucchini for the winter

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

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

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

Attention! For all recipes we need sterilized jars and lids.
In time, each blank will take about 1 hour, taking into account the sterilization of cans.

Let's start cooking!

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Marinated zucchini for the winter without sterilization

We need:

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

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

For marinade:

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

Important details:

This amount of ingredients is enough for 3 liter jars.

Preparation and bookmarking in banks.

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

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

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

We fill the banks. For one liter jar:

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

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

Preparing vegetables with boiling water before seaming.

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

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

Prepare the marinade, pour and roll up the workpiece.

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

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

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

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

Turn upside down and wrap to cool slowly.

Zucchini circles in liter jars with sterilization

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

We need:

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

For marinade:

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

Important details:

This amount will 3 liters blank.
The recipe you can add carrots in large cuts (circles or sticks) - 2-3 pieces, by weight no more than 400 grams. Then put the zucchini, respectively, less.

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

How to cook.

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

Peel the garlic and cut into slices.

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

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

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

We need to fill the jars to the very top.

full jars just cover with lids and set to sterilize in a large container. Everything is as usual: at the bottom of the pan there is a cotton towel, and we pour water into it up to the shoulders of the cans.

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

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

For a note!

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

Bulgarian pickled zucchini for the winter

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

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

For the marinade (with a margin):

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

The preparation is simple.

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

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

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

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

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

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

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

Zucchini for the winter in mustard marinade - video

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

You will need:

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

For marinade:

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

Nadezhda suggests cutting the zucchini into large sticks.

Both young and old vegetables are suitable for this recipe.

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

Every summer summer residents collect a large number of fresh vegetables, fruits, vitamins of which you 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 and useful substances. Canned zucchini for the winter will be a delicious addition to the homemade winter menu, diversify food during fasting, and 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.

We begin to cook canned delicious zucchini for the winter:

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

Wash, peel and grate carrots.
Wash the zucchini, then grate.
Pepper, cut onion. Should be a thin straw.
Press the garlic.
Chop greens.
Make a marinade: mix oil, vinegar, salt, spices and sugar.
Mix all vegetables, pour marinade.
Leave to infuse in the refrigerator for four to five hours.
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 acquire a 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:

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.
Salt the rounds, mix, let them brew for fifteen minutes.
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.
Chop greens and garlic.
It is necessary to boil the oil and cool it.
Banks must be sterilized. To do this, you can rinse them thoroughly using soda, and then harden them in the oven.
Put the greens on the bottom of the jars and pour over the chilled oil.
Spread layers of zucchini, alternating them with garlic.
When everything is filled, you need to pour vinegar and start sterilizing.
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.
Roll up the jars and let the zucchini cool.

Adjika from zucchini for the winter

The famous canned squash adjika is an excellent dish for all lovers of spicy snacks. You need to take the following ingredients:

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

Step-by-step instruction:

Chop the tomatoes. To do this, you can use a meat grinder.
First peel the zucchini, send it on the road after the tomatoes.
Peppers and carrots will follow them.
Chop garlic and add.
Add the spices and mix all the vegetables together thoroughly.
Put on not the biggest fire. About 40-50 minutes to cook the dish.
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 do 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:

Peel vegetables from the skin. Cut into large cubes.
Then chop the dill.
Garlic - through a special crush or cut as finely as possible.
Mix vegetables with herbs, spices and oil. Leave for three to four hours.
Divide zucchini into jars. Pour into container warm water, put there banks.
After boiling, cook for another 5 minutes. It is important that water does not get inside the cans.
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. Experienced housewives will tell you how to do salting and spinning jars, where is it better to use tomato sauce and how to cook stew for conservation? 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

Zucchini salad with parsley and hot peppers.

Ingredients:

500 g zucchini
50 g parsley
30 g garlic
10 g fresh hot pepper
70 ml vegetable oil
20 ml 9% vinegar
15 g salt
2 g ground black pepper

Cooking method:

To prepare such a salad, zucchini must be cut into thin strips, squeezed slightly. Finely chop the parsley, garlic and hot pepper, add to the zucchini. Sprinkle with salt and pepper, pour over with oil, mix, leave for 2 hours. Then transfer to jars along with the extracted juice. Pour in the vinegar, cover with a lid and sterilize the jars with a volume of 0.5 l for 15 minutes. Then roll up, turn over and let cool.

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Salad of zucchini, carrots and bell peppers.

Ingredients:

2.5 kg zucchini
300 g
300 g bell pepper
50 g garlic
150 ml vegetable oil
75-100 ml of 9% vinegar
75-100 g sugar
30-50 g salt
dill and parsley
ground black pepper and other spices to taste

Cooking method:

Cut carrots, bell peppers and young zucchini into strips (you can not cut the peel from zucchini. Pour oil into a saucepan, put vegetables, cover, simmer for 15-20 minutes. Add salt, sugar, spices, chopped herbs and garlic, simmer another 5- 7 minutes Pour in the vinegar, mix, bring to a boil.Hot zucchini salad for harvesting for the winter should be put into jars, rolled up, wrapped until cool.

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Ingredients:

1 kg zucchini
100 g carrots
100 g red bell pepper
50 g garlic
20 g fresh hot pepper
50 g of dill and parsley
100 ml 9% vinegar
50 ml vegetable oil
25 g sugar
15 g salt

For marinade:

500 ml water
50 ml 9% vinegar
20 g salt

Cooking method:

The recipe for such a salad for harvesting zucchini for the winter Bulgarian and hot peppers, carrots, garlic, dill and parsley must be passed through a meat grinder. Add oil, salt, sugar, vinegar, cook for 20 minutes after boiling. Cut the young zucchini into slices, peel the old ones first. Mix ingredients for marinade, bring to a boil. Dip the zucchini in the marinade, cook for 5 minutes after boiling. Put the zucchini and vegetable mass in layers in prepared jars, compacting each layer with a spoon. Pour in boiling marinade. Roll up jars with homemade zucchini and wrap until cool.

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Ingredients:

3 kg zucchini
2.5 kg carrots
100 g garlic
500 ml chili ketchup
200 ml vegetable oil
100 ml 9% vinegar
150-200 g sugar
50-60 g salt
5-7 g ground hot pepper

Cooking method:

Wash the zucchini thoroughly, cut into thin long slices. Pass carrots and garlic through a meat grinder, put in a saucepan, add vegetable oil, simmer 5 min. Then add ketchup, salt, sugar and hot pepper, bring to a boil. Put in a boiling mass of zucchini, simmer for 20 minutes after boiling, stirring from time to time. Pour in vinegar, simmer for another 2 minutes. Arrange the hot billet of zucchini in sterilized jars. Roll up, turn over and wrap until cool.

Ingredients:

3 kg zucchini
400 g
100 g garlic
50 g fresh hot pepper
1.5 l tomato juice
200 ml vegetable oil
100 ml 9% vinegar
200 g sugar
50-70 g salt
30 g prepared mustard

Cooking method:

The recipe for this zucchini preparation is rightfully considered one of the most delicious. To prepare it, zucchini needs to be peeled, cut lengthwise into long slices about 1 cm thick. Connect tomato juice, sugar, salt, vegetable oil, vinegar, mustard. Add chopped garlic, hot and bell peppers with a blender, bring the mixture to a boil. Dip the zucchini into it, simmer from the moment of boiling for 40 minutes. Then arrange the zucchini with the sauce in sterilized jars. Roll up, turn over and wrap until cool.

Ingredients:

2 kg zucchini
700 g bell pepper
1 kg onion
200 ml vegetable oil
100 ml 9% vinegar
150 g sugar
60 g salt
spices to taste

Cooking method:

To harvest zucchini for the winter, cut into strips, onions and bell peppers into half rings. Grind tomatoes with a meat grinder or blender. In a saucepan, combine oil, vinegar, salt and sugar, bring to a boil. Put zucchini in boiling liquid, simmer over low heat for 15 minutes. Add onion and bell pepper, simmer for another 7-10 minutes. Then add the tomato and spices, simmer for 10 minutes. Arrange the hot salad in jars, roll up and wrap until cool.

Ingredients:

1 kg zucchini
100 g carrots
20 -30 g garlic
15 ml 9% vinegar
20 ml vegetable oil
20 g salt
20 g sugar
ground black pepper to taste

Cooking method:

To use this recipe for harvesting, zucchini must be cut into circles. Cut carrots into thin strips or grate. Pass the garlic through a press. Combine all the vegetables, add the rest of the ingredients and leave for 30 minutes. Then put into jars along with the allocated juice. Sterilize jars with a volume of 0.5 l for 10-15 minutes, 1 l - 15-20 minutes. Roll up, turn over and wrap until cool.

Ingredients:

3 kg zucchini
500 g carrots
500 g onion
500 g bell pepper
50 g garlic
200 ml vegetable oil
100 ml 9% vinegar
90 g salt
50 g sugar
10 g seasoning for Korean carrots

Cooking method:

Grate zucchini and carrots on a Korean vegetable grater. Cut the onion into half rings, bell pepper - into strips, pass the garlic through a press. Combine all vegetables. In a dry frying pan, ignite the seasoning for a couple of seconds and add to the vegetables. Add salt, sugar, vegetable oil and vinegar, leave for 3-5 hours, stir from time to time. Then put the salad together with the released juice in sterilized jars. Sterilize jars with a volume of 0.5 l for 7-10 minutes, 1 l - 15-20 minutes. Roll up a delicious zucchini blank, turn over and let cool.

See how appetizing zucchini blanks look for the winter in this selection of photos:

Zucchini in tomato sauce.

Ingredients:

1.5 kg young zucchini
30 g garlic
250 ml tomato sauce
50 ml 9% vinegar
100 ml vegetable oil
50-100 g sugar, salt to taste

Cooking method:

For this recipe, one of the best blanks for the winter, zucchini should be cut into circles. Mix the tomato sauce, chopped garlic, vegetable oil, vinegar, salt and sugar, bring to a boil over low heat. Put the zucchini in the sauce, simmer for 30 minutes. Then put into sterilized jars, roll up, turn over and wrap until cool.

Zucchini in vegetable marinade.

Ingredients:

1.5 kg young zucchini
1 kg tomatoes
300 g carrots
300 g onion
200 g garlic
250 ml vegetable oil
100 ml 9% vinegar
60 g salt
100 g sugar
hot pepper to taste

Cooking method:

Peel the zucchini, remove the seeds, chop as desired. Pass the rest of the vegetables through a meat grinder or chop with a blender. Transfer the vegetable mass to a saucepan, add oil, vinegar, salt, sugar, hot pepper, bring to a boil and cook over low heat for 10-15 minutes. Put the zucchini in a saucepan, simmer for 15 minutes after boiling, stirring from time to time. Arrange a delicious preparation of zucchini for the winter in jars, roll up, turn over and wrap until cool.

Ingredients:

1.5 kg young zucchini
50 g green dill
20 g garlic
100 ml vegetable oil
100 ml 9% vinegar
30 g salt
50 g sugar
5 g ground black pepper

Cooking method:

To prepare a preparation of zucchini for the winter in jars according to this recipe, vegetables must be peeled and seeds, cut into slices or cubes. Add chopped greens, garlic, salt, sugar, ground black pepper, oil and vinegar, leave for 3 hours. Then put them together with the released liquid in 0.5-liter jars, sterilize for 10 minutes. Roll up the winter zucchini, turn over and let cool.

Ingredients:

1.5 kg young zucchini
500 g bell pepper
500 g tomatoes
100 g onion
30 g garlic
100 ml vegetable oil
50 ml 9% vinegar
100 g sugar
40 g salt
spices to taste

Cooking method:

Pass the tomatoes and garlic through a meat grinder or chop with a blender. Wash the zucchini thoroughly, cut into cubes 2 x 2 cm. bell pepper clean from seeds and stalks, cut into the same cubes. Onion cut into medium-sized cubes, fry in vegetable oil. Add bell pepper and zucchini, fry for 2 minutes, stirring. Add the tomato, bring to a boil, add salt, sugar, spices, simmer over low heat under the lid for 20 minutes. Pour in the vinegar, simmer for another 5 minutes. Arrange the tasty zucchini prepared according to this recipe into sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg young zucchini
600 g tomatoes
200 g bell pepper
10g fresh hot pepper
20 g garlic
100 ml vegetable oil
30 ml 9% vinegar
50-80 g sugar
20-30 g salt

Cooking method:

For this simple recipe zucchini blanks, tomatoes need to be cut, heated over low heat and rubbed through a sieve. Add vegetable oil, sugar, salt, bring to a boil. Zucchini and Bulgarian pepper cut into cubes, put in a boiling tomato, simmer for 20 minutes. Add chopped garlic and hot pepper, pour in vinegar, mix and cook for another 5 minutes. To preserve the workpiece from zucchini for the winter, the boiling mixture must be decomposed into sterilized jars, rolled up, turned over and wrapped until it cools.

Ingredients:

2 kg young zucchini
1 kg eggplant
1 kg tomatoes
1 kg bell pepper
20-25 g fresh hot pepper
30 g garlic
50 ml 9% vinegar
60 ml vegetable oil
75 g sugar
40 g salt
ground black pepper to taste

Cooking method:

To prepare a delicious preparation of zucchini for the winter, according to this recipe, you need to mince tomatoes, bell and hot peppers, and garlic. Add vegetable oil, vinegar, salt, sugar and black pepper to the vegetable mass, bring to a boil. Thoroughly wash the zucchini and eggplant, peel, cut into cubes, put in a boiling sauce, simmer for 20-25 minutes. Pour the boiling mass into sterilized jars. Roll up immediately, turn over and wrap until cool.

Ingredients:

1 kg young zucchini
1 kg eggplant
500 g carrots
500 g bell pepper
500 g onion
500 g tomatoes
50 g garlic
20 g fresh hot pepper
15 ml 9% vinegar
200 ml vegetable oil
40-50 g salt
bay leaf and ground black pepper to taste

Cooking method:

Chop the tomatoes, heat through and rub through a sieve. Thoroughly wash zucchini, eggplant and bell pepper, cut into cubes. Grate carrots. Finely chop the onion. Fry eggplant and zucchini separately in vegetable oil. Stew onions with carrots and bell peppers. Combine all vegetables in a saucepan. Add tomato, finely chopped hot pepper, garlic, salt and spices, simmer for 15-20 minutes. Pour in the vinegar, stir. Put a hot billet of young zucchini into sterilized jars for the winter, roll up, turn over and wrap until cool.

Ingredients:

3 kg young zucchini
50 g garlic
50 g sugar
30 g salt
100 ml 9% vinegar
100 ml vegetable oil
5-7 g ground black pepper

Cooking method:

To prepare such, one of the most delicious preparations, zucchini must be peeled, cut into circles about 1 cm thick. Cut each circle into 2-4 parts, cut out the seeds. Add the garlic passed through the press, salt, sugar, ground black pepper, mix well, pour in the vinegar and oil. Leave for 3-4 hours. Then put into jars along with the juice that has stood out. Sterilize jars with a volume of 0.5 l for 10 minutes, 1 l - 1 5-20 minutes. Roll up, turn over and wrap until cool.

Ingredients:

1.5-2 kg young zucchini
100-120 ml vegetable oil
15 g garlic
10-12 g salt
40 ml 9% vinegar
parsley and dill

Cooking method:

For such a simple preparation for the winter, zucchini should be cut into circles no more than 2 cm thick, fried in vegetable oil on both sides until golden brown. Chop the garlic and herbs. Pour 25 ml of calcined vegetable oil and 20 ml of vinegar into the bottom of dry jars with a volume of 0.5 l. Add herbs, salt and garlic. Then lay out the zucchini. Sterilize jars with a volume of 0.5 l for 20 minutes. Then roll up and turn upside down to cool.

Here you can see a selection of photos for the winter zucchini recipes presented on this page:

Zucchini caviar with tomato sauce.

Ingredients:

1 kg zucchini
500 ml tomato sauce
60-70 ml vegetable oil
salt to taste

Cooking method:

To prepare such zucchini caviar, vegetables must be thoroughly washed, cut into small cubes, and fried in vegetable oil until tender. Add tomato sauce, salt, mix, bring to a boil. Arrange hot caviar in jars with a volume of 0.5 l, cover with lids, sterilize for 20 minutes. Then roll up and wrap until cool.

Zucchini caviar with mayonnaise.

Ingredients:

3 kg zucchini
500 g onion
250 g tomato paste
200 g high fat mayonnaise
30-50 g salt
50 g sugar
30 ml 9% vinegar
100 ml vegetable oil
ground black and hot pepper to taste

Cooking method:

Peel the zucchini, cut into cubes, add a little oil and simmer covered over low heat for about 30 minutes. Drain excess liquid. Finely chop the onion, fry in oil until soft, do not fry. For this one of the most delicious preparations for the winter, you need to combine zucchini, onions, tomato paste, mayonnaise and simmer over low heat, stirring, until the liquid evaporates (about 1.5 hours). Then grind the mass until smooth, add salt, sugar, vinegar, spices, simmer for another 10-15 minutes. Arrange hot caviar in prepared jars, roll up and wrap until cool.

Ingredients:

2.5 kg zucchini
400-500 g onions
50 g garlic
200 g tomato paste
50 ml vegetable oil
30-50 g salt
25 g sugar
20 ml 9% vinegar

Cooking method:

To prepare zucchini caviar for the winter, vegetables must be peeled, grated, squeezed lightly and stewed under the lid until the liquid evaporates. Finely chop the onion, fry in oil until soft. Transfer to zucchini, simmer everything together for 20-30 minutes. Add tomato paste, simmer, stirring, 20 minutes. Add sugar, salt, chopped garlic, simmer for 10 minutes. Knead the mass until smooth, pour in the vinegar, mix and remove from heat. Arrange hot caviar in jars, roll up and wrap until cool.

Ingredients:

1 kg zucchini
30-40 g garlic
100 ml vegetable oil
40 ml 9% vinegar
15-20 g salt
spices to taste

Cooking method:

To prepare the preparation for the winter according to this recipe, the zucchini must be thoroughly washed, cut into small cubes, lightly squeezed and fried in vegetable oil until tender. Pass the fried zucchini through a meat grinder or chop with a blender. Add salt, garlic, spices, passed through a press, pour in vinegar, mix and bring to a boil. Arrange the boiling caviar in 0.5 l jars, sterilize for 25 minutes. Then roll up and wrap until cool.

Cooking method:

Grate zucchini and carrots on a fine or medium grater. Finely chop the onion. Squeeze the zucchini, simmer covered for 20-30 minutes. Fry the onion in oil until soft, add the carrots and fry, stirring, for 10 minutes. Combine with zucchini, add chopped garlic, dill, salt, sugar, spices, simmer all together for 10 minutes. Grind the mass with a blender, put on fire again, bring to a boil, pour in the vinegar, mix. Hot zucchini caviar for harvesting for the winter according to this recipe must be put into jars, rolled up and wrapped until it cools.

Ingredients:

2 kg zucchini
500 g bell pepper
500 g carrots
500 g onion
30 g garlic
30 g salt
50 ml vegetable oil

Cooking method:

Cut all vegetables randomly. Pour oil into a deep thick-walled stewpan or cauldron, put onions and carrots, simmer under the lid for 15 minutes. Add peppers and zucchini, simmer for another 15 minutes. Then grind the mass with a blender, put it on fire again, salt, simmer without a lid until the excess liquid evaporates. Add chopped garlic, simmer for 5-7 minutes. Arrange hot caviar in jars and sterilize: jars with a volume of 0.5 l - 7-10 minutes, 1 l - 12-15 minutes. Then this a simple workpiece from zucchini you need to roll up and wrap until cool.

Ingredients:

800 g zucchini
300 g pumpkin
500 g tomatoes
200 g carrots
200 g onion
15-20 g garlic
vegetable oil for frying
salt to taste

Cooking method:

To prepare zucchini caviar for the winter, according to this recipe, the pulp of pumpkin, zucchini and carrots must be grated. Finely chop the onion. Peel the skin off the tomatoes, chop them randomly. Heat oil in a saucepan, add onion, fry until golden brown. Add zucchini, pumpkin, carrots, fry, stirring, 2 minutes. Put the tomatoes, cover and simmer for 30-40 minutes. Add chopped garlic, salt, remove from heat after 5 minutes. Place hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

1.5 kg zucchini
1 kg tomatoes
200 g carrots
200 g onion
40 g garlic
100 ml vegetable oil
15 ml 9% vinegar
40 g salt
40 g sugar
ground black pepper to taste

Cooking method:

To make such a homemade preparation for the winter from zucchini, all vegetables, except garlic, must be passed through a meat grinder and put in a saucepan. Add vegetable oil, salt, sugar, simmer until the excess liquid has evaporated (about 2 hours). Add chopped garlic, ground pepper and vinegar, mix, bring to a boil. Place hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

1.5 kg green tomatoes
1 kg zucchini
150-200 g bell pepper
700 g carrots
350-400 g onions
70-80 ml vegetable oil
15 ml 9% vinegar
30 g salt
ground hot and black pepper
bay leaf to taste

Cooking method:

For this simple recipe for harvesting zucchini for the winter, you need to peel, cut the stalks and damaged areas from green tomatoes. Pass all vegetables through a meat grinder or chop in a blender. Add vegetable oil, salt, spices, simmer over low heat for 1.5-2 hours. Pour in vinegar, mix and remove from heat. Arrange hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg zucchini
600-700 g eggplant
300 g tomatoes
200 g bell pepper
100 g carrots
100 g onion
15 ml 9% vinegar
vegetable oil for frying
salt and ground black pepper to taste

Cooking method:

To do winter preparation from zucchini according to this recipe, all vegetables need to be peeled and cut into small cubes. Salt the eggplant, leave for 15 minutes, then squeeze out the juice that has stood out. Fry prepared eggplants in oil. Separately fry the zucchini. In another pan, fry the onion with carrots and bell pepper. Combine all fried vegetables, add tomatoes, salt, ground pepper, simmer covered for 15 minutes. Pour in the vinegar, stir and remove from heat. Place hot caviar in sterilized jars, roll them up and wrap them until they cool.

Ingredients:

1 kg zucchini
500 g tomatoes
150-200 g bell pepper
350 g apples
150 g carrots
300 g onion
50 g garlic
70 ml 9% vinegar
70 ml vegetable oil
30 g sugar
20-25 g salt
ground black pepper to taste

Cooking method:

Peel vegetables and apples. Grate zucchini, leave for 5-10 minutes, then squeeze out excess liquid. Pass tomatoes, bell peppers, apples, carrots and onions through a meat grinder or chop with a blender. Add zucchini, vegetable oil, sugar, salt, ground pepper, bring to a boil and simmer for 20-30 minutes. Pour in the vinegar, add the garlic passed through the press, mix thoroughly, simmer for 2-3 minutes. For home preparation for the winter, hot zucchini caviar should be laid out in sterilized jars, rolled up and wrapped until it cools.

Below are photos for recipes for zucchini blanks:

I welcome everyone to our site. Canned zucchini is always amazingly delicious. The secret lies in its compatibility with all kinds of other vegetables. You can experiment with the amount of certain ingredients, the amount of spices and are not afraid to spoil the final result.

Zucchini won people's love for a reason. Firstly, it is a very affordable and budget vegetable, this is for those who do not have their own personal plot. It won't be hard to buy it. If you are engaged in gardening, then for sure, you are harvesting a rich harvest. Then they must definitely make at least a few jars of zucchini blanks for the winter.

1. Pickled zucchini

On cold winter days, it is somehow especially pleasant to open jars with various vegetable preparations. Zucchini most often many always grow a large number. I suggest you marinate them. They will be crispy and very tasty. Pickled zucchini will be a great alternative to cucumbers and will suit just about anything in the form of a snack.

Ingredients:

Zucchini - 1 kg
Dill - 3 umbrellas
Garlic - 3-4 cloves
Bay leaf - 2 pcs
Black pepper - 4-5 peas
Water - 1 l
Salt - 1.5 tbsp. spoons
Sugar - 2 tbsp. spoons
Vinegar 9% - 100 ml

Cooking steps:

1. Pour a liter of water into a small saucepan, put on fire. Once the water is warm, add salt.

2. Then add sugar, mix until the bulk ingredients are dissolved. Wait for the brine to boil, let it boil for a couple of minutes, then remove from the stove and pour in the vinegar.

3. Zucchini, in my case, these are young fruits, rinse, wipe with a towel. Cut into circles at least a centimeter wide. If you have larger specimens, the middle with seeds must be carefully cut out, cut into large pieces.

4. Prepare jars in advance, rinse, sterilize them. Place bay leaves, dill umbrellas, coarsely chopped garlic cloves, black peppercorns on the bottom.

5. Fill the jars with circles of zucchini, pour warm brine up to the neck.

6. Fill a large saucepan with water, lay a kitchen towel on the bottom, and place jars covered with a lid on it. Water should cover the jars by half. Put on the stove, after boiling, keep them for another 15-20 minutes.

7. Then close the lids tightly. Put the jars upside down, cover with a warm blanket. After complete cooling, you can remove them to a place for further storage.

Enjoy a snack, treat your friends!

2. Appetizer of zucchini with tomatoes

The perfect appetizer of pickled vegetables for a winter feast. Zucchini with tomatoes are ideal as a side dish for meat or fish dishes. Cooking at home such a preparation for the winter is not difficult, see for yourself from the recipe below.

Ingredients:

Zucchini - 1.2 kg
Tomatoes - 2.5 kg
Garlic - 6 cloves
Onion - 6 pcs
Bulgarian pepper - 5 pcs
Greens - 200 g
Black pepper - 20 pcs
Bay leaf - 6 pcs
Carnation - 6 pcs
Water - 3-3.5 liters
Salt - 2 tbsp. spoons
Vinegar - 6 tbsp. spoons

Cooking steps:

1. First of all, rinse vegetables thoroughly under running water, do the same with herbs. Peel off the skins and zucchini seeds. Remove the core from the bell pepper. Peel the onion, garlic. Then all the ingredients need to be chopped. Garlic in thin plastics, bulbs in half rings. Bulgarian pepper, tomatoes, zucchini - in small pieces. Chop greens with a knife.

2. In a deep container, mix all the products together, leaving a little chopped greens.

3. Rinse the jars for snacks first, then they must be sterilized. Then spread a pinch of greens on the bottom of the jars, put a mixture of vegetables on top. Try to fill the jars as tightly as possible. Sprinkle a small amount of greens on top as well.

4. The next step after preparing the vegetables is the preparation of the marinade. Fill the pot with water, wait until it boils. Then send spices to the pan: salt, black peppercorns, cloves, bay leaves. Mix everything well until the salt is completely dissolved. Bring the marinade to a boil again, turn off the heat of the stove. At the same time, pour in the vinegar.

5. Pour the marinade into jars, which immediately roll up or screw tightly with lids.

6. Boil water in a saucepan, place jars in it to sterilize. The procedure is carried out for about 20 minutes.

After all the steps, move the jars to the floor with the lids down. Cover with something warm. Leave for a few days and then put your workpieces in the pantry or cellar.

I wish you good luck and delicious preparations for the winter!

3. Zucchini with spicy sauce

To preserve zucchini according to this recipe, young fruits with a thin skin and unripe seeds are needed. Spicy spicy taste and crunchy zucchini. The appetizer can be eaten immediately after preparation or rolled up in jars for the winter. cook in good mood, Good luck!

Ingredients:

Zucchini - 1 kg
Garlic - 30 g
Carrots - 100 g
Hot pepper - 1 pc.
Vinegar 9% - 70 ml
Salt - 1 teaspoon
Vegetable oil - 70 ml
Parsley - bunch

Cooking steps:

1. Rinse the fruits well cold water, discuss. Cut into medium sized wedges.

2. Wash the rest of the vegetables and herbs thoroughly. Remove the husk from the garlic cloves, peel the carrots. Cut the hot pepper into thin rings, finely chop the parsley. Chop the garlic into slices, cut the carrots into thin strips.

3. Place all ingredients in a saucepan. Pour sugar, salt, pour vegetable oil and vinegar. If desired, you can add black ground pepper, literally a pinch, for even more flavor. Mix everything together, leave for half an hour. We need juice to form.

5. Fill pre-prepared jars with a snack, tightly close the lids.

6. Transfer the jars to a dark place, turn them over, it is also advisable to wrap them up. Wait until it cools down, then lower it into the cellar or put it in the pantry for storage.

Have a nice day!

4.

A very interesting appetizer with a bright and rich taste. The whole family will be delighted with such a treat. The pieces will be soaked in garlic marinade and will have an interesting taste. I highly recommend this appetizer.

Ingredients:

Zucchini - 2 kg
Garlic - 2 heads
Salt - 1 tbsp. spoon
Sugar - 1/2 cup
Vegetable oil - 100 ml
Vinegar 9% - 100 ml

Cooking steps:

1. Remove the peel from the zucchini. Cut into cubes centimeter by centimeter, transfer to a bowl.

2. Peel the garlic, use a press to squeeze all the cloves into a bowl with chopped zucchini.

3. Pour sugar into the mass.

4. Then add salt.

5. Pour in vegetable oil.

6. Mix everything thoroughly, leave to marinate for half an hour. At this time, boil water, prepare jars. They need to be washed with detergents, sterilized.

7. Fill the jars to the brim, do it as tightly as possible. Pour boiling water mixed with vinegar.

8. Place the jars in a pot of water, put on the stove. As soon as the water boils, after 15 minutes, take them out and roll them up.

9. We turn the jars over as in the photo, wrap them in a warm blanket, leave to cool.

Very simple, and most importantly fast. Enjoy your snack!

5. Korean zucchini

Excellent appetizer for fried potatoes and many other dishes. Delight your taste buds with savory spicy snack. Ideally, when you want to eat something like that, just take out a jar and enjoy.

Ingredients:

Zucchini - 3 kg
Carrots - 500 g
Onion - 500 g
Bulgarian pepper - 5 pcs
Garlic - 150 g
Greens - 20 g
Sugar - glass
Vegetable oil - a glass
Vinegar 9% - a glass
Salt - 2 tbsp. spoons
Seasoning for carrots in Korean - 1 pc.

Cooking steps:

1. Remove the peel from the zucchini, if necessary, and the middle with seeds. Using a special grater, grate the fruit with a thin long straw.

2. Peel the carrots, grate on the same grater. Pour a package of seasonings, sugar to it.

3. Bulgarian pepper with onions, also chop into strips. Squeeze the garlic through a garlic press. Add greens, mix all vegetables in one deep bowl.

4. For marinade, mix vegetable oil, vinegar, salt in a separate bowl.

5. Fill the jars with a mixture of vegetables, pour over the marinade. Leave them to stand for at least three hours.

6. After the time has elapsed, the snack jars must be sterilized. Then roll up the lids and you can clean it in the pantry or cellar.

Good luck with cooking, have a great mood!

6. Video recipe for crispy pickled zucchini

A very interesting and amazing-tasting appetizer will pleasantly surprise you and your loved ones.

All recipes time-tested. Cook for your loved ones only delicious and healthy meals. I wish you to prepare as many different preservations as possible without unnecessary hassle.

The summer season is in full swing and the garden is already making us happy with its harvest. By the time the zucchini ripen in the beds, we begin to remember all kinds of recipes for cooking zucchini dishes. You can eat them fresh and cook hearty meals, for example, with zucchini it turns out just amazing. Just like a barbecue side dish. But sometimes the harvests are so good that it’s impossible to eat everything fresh. Therefore, I want to talk about how to prepare zucchini for the winter in order to preserve vegetables and make delicious snacks from them.

Zucchini is a very juicy vegetable, but with no pronounced taste of its own. In this they are somewhat similar to cucumbers. But this does not prevent at all from preparing delicious canned food from them, because it is amazingly tasty. Believe me, canned zucchini is just as wonderful. After all, it's all about how to prepare them. Everything matters, from a set of spices and herbs to companion vegetables that will make up a batch of zucchini inside jars.

Zucchini is harvested in slices, in sauces, and in the form of vegetable salads. The options are countless. Let's look at several different delicious recipes for zucchini preparations for the winter in jars.

A great way to prepare homemade zucchini for the winter right in the country. Very simple and trouble-free, because you don’t have to bother with long sterilization of cans, but at the same time it is quite reliable. I have closed zucchini many times according to this recipe and they have never spoiled for me. To make pickled zucchini delicious, I use herbs and leaves from my own garden and vegetable garden. Your favorite spices are suitable, as well as currant and cherry leaves will add a great aroma. You can take a small piece of horseradish leaf, basil, thyme, tarragon, dill, parsley grown on the site.

Usually, those who love very bright spicy marinades add to them those herbs that they themselves love the most to taste, and I think this is right, because this way you and your household are guaranteed to like it.

I recommend closing zucchini for the winter in jars of 0.5 or 1 liter according to this recipe, so it will be convenient to open and consume them in a short period of time, one or two doses. You can take jars of a smaller volume, if there are such and sometimes you want snacks in a very small amount.

You will need:

seedless young zucchini (you can use zucchini) - about 2 kg;
dill umbrellas - 2-3 pieces;
fresh small leaf of horseradish;
tarragon, parsley, thyme, rosemary and other fresh herbs - several branches each;
black peppercorns - 1 teaspoon;
whole coriander seeds - 1 teaspoon;
cloves - one piece per jar,
blackcurrant leaves - 1-2 leaves per jar;
cherry leaves - 1-2 leaves per jar;
berries of black and red currants (you can gooseberries) - a few berries per jar.

For marinade:

water - 1.5 liters;
salt - 2 tablespoons;
sugar - 4 tablespoons;
vinegar 9% - 200 ml.

Cooking:

To prepare delicious crispy pickled zucchini for the winter, it is best to take young, medium-sized vegetables that still have thin skins and large seeds have not yet formed. Varieties without seeds, like zucchini, are also excellent. They don't even need to be peeled.

If the zucchini has already grown a little, then the thick skin will need to be peeled off and the seeds removed from the middle. For pickling, dense elastic pulp is suitable.

Prepare all vegetables and spices for pickling. Wash them thoroughly in running water.

Wash jars for blanks also thoroughly with hot water and baking soda. This will produce the minimum necessary disinfection for canning.

Arrange herbs, spices and berries. Arrange clean open banks. Now start putting leaves in each jar. A piece of horseradish, 1-2 leaves of currant and cherry, 1-2 sprigs of aromatic herbs. Save the dill for the end.

Put a few black peppercorns and coriander at the bottom of the jar. If you like more spices in the marinade, then you can also take a few seeds of cumin or anise. Or put both spices, from this only the flavor will be tastier.

Now cut the zucchini into pieces. Depending on the size of zucchini and jars, they can be cut in different ways. Not too much large fruits, slightly larger than a large cucumber, can be cut into cubes. To do this, cut it in half across, and then each half into four pieces lengthwise.

You can also cut the zucchini into circles, then do not make them too thick. A thickness of 1.5-2 cm is great for preparing zucchini for the winter and they marinated perfectly.

Arrange the zucchini pieces tightly in the jar to fit as much as possible. Then put currant or gooseberry berries and dill sprigs on top.

Now we move on to filling the jars with liquid. In this recipe for making pickled zucchini for the winter, ordinary, just boiled water is poured for the first time. Boil the kettle and as soon as it is turned off, bubbling and boiling, pour water into each jar of zucchini and herbs to the very edge.

Close the lids immediately, but do not twist. Just cover slightly and leave to infuse for 15 minutes.

After the specified time, drain the water from each jar into one saucepan. To prevent the contents from falling out, drain, hold the lid on top. It is necessary that only liquid pour out, from which we will prepare the marinade.

Thanks to herbs, spices and berries, the water will acquire aroma and even color. Drain it all, then put the saucepan on the stove and let it boil again.

After boiling, repeat the procedure again. Pour the hot fragrant future marinade back into the jars. Get just as much as you need. Cover the jars with lids again and leave for another 15 minutes.

And now the most crucial moment. Once again, pour the water from the cans into a saucepan. Now you need to prepare the marinade according to the desired proportion. To do this, you need to measure the volume of the resulting water in a saucepan. Get a measuring cup or pitcher and measure. Then calculate by proportion how much salt, sugar and vinegar will be required.

For example, if you get 1 liter of marinade, then you need 1.3 tablespoons of salt, 2.5 tablespoons of sugar and about 130 ml of vinegar.

All of these must be added one at a time. As soon as you put the future marinade on the stove, put salt and sugar. Stir to dissolve completely. Once the marinade boils, add vinegar and remove from heat. Immediately pour hot into jars to the very edge and cover with lids.

Now the lids need to be screwed on tightly. To workpiece for a long time could stand, it is necessary to check the covers. They should be smooth, clean and tightly twisted. It is unacceptable to let air through or have rust spots for covers. Only in this way will zucchini for the winter without sterilization be safe from premature spoilage.

Now wrap the jars with a thick towel and leave to cool to room temperature. After that, they can be safely cleaned in a closet or cellar. Zucchini will be marinated to the desired condition in about 2-3 months, that is, by winter they will be completely ready and tasty!

Recipe fast food zucchini in tomato for the winter is excellent suitable for those who likes to prepare ready-to-eat meals. In this form, zucchini is practically a salad or side dish. You can eat it for a snack, or you can serve it with the main course. Even on a holiday, such an elegant salad will look great on the table. Here the zucchini will be supplemented tomato paste, a little spicy chili and onion with carrots, for a richer taste. Preservation occurs by adding vinegar. That is, zucchini will be with a light pickled sourness.

You will need:

small young zucchini - 1.5 kg;
carrots - 2 pcs;
onion - 1-2 pcs;
garlic - 2-3 cloves;
sugar - 2 tablespoons;
salt - 1 tablespoon;
tomato paste - 3 tablespoons;
chili ketchup - 200 gr;
vinegar 9% - 50 ml;
vegetable oil - 80 ml.

Cooking:

Before you start cooking the zucchini themselves, it is best to sterilize the jars. Choose jars of a suitable volume, three-liter jars are not very suitable for harvesting zucchini for the winter, then it will be difficult to put them in the refrigerator, and hardly anyone will be able to eat so much at a time. The most suitable are cans of 0.5-1 liter.

Steam sterilize the jars or in the oven. Can you do it fast way in the microwave. Pour a quarter of a jar of water and put it in the microwave for 5 minutes. The water will boil and sterilize the jar from the inside. Do not forget to thoroughly wash the soda cans before sterilization. Put the lids in a small ladle and boil in water on a regular stove. Leave the jars and lids to cool and start cooking.

Wash small young zucchini and cut off the stem. Without peeling the skin, cut them into circles with a thickness of 0.5 to 1 cm. Set the zucchini aside for a while.

Peel and grate the carrots on a coarse grater or Korean carrot grater to make thin pieces. Cut the onion into thin half rings.

In a separate plate, stir the tomato paste with water in a ratio of 3 tablespoons of paste to 200 ml of water. You will get something like tomato juice.

Place the zucchini, onion and carrots in a large saucepan. Pour in the freshly diluted tomato sauce. Add salt, sugar and hot chili ketchup. If you do not like it too spicy, then you can put less ketchup. Mix everything well and put on the stove over medium heat. It is necessary to stew zucchini in tomato paste with vegetables for about half an hour.

At first, the liquid may seem small, but the zucchini will release juice in the process and there will be enough delicious tomato sauce. Five minutes before it's ready, squeeze the garlic into the pan. Stir and simmer some more. Before removing from the stove, pour the vinegar, boil for 1-2 minutes and remove from heat.

Arrange zucchini in tomato paste in prepared sterilized jars, filling to the brim. Close the lids tightly on each jar.

Wrap the twisted jars in a thick towel or blanket and let cool completely in this form. After cooling, ready-made zucchini for the winter with tomato paste can be stored in a convenient place. Feel free to put them in a closet, closet or cellar where you store other blanks. In a month you can already get another one and try it delicious zucchini.

Marinated crispy zucchini rolls - video recipe

If you are looking for original, new but must tasty way close the zucchini for the winter, then I suggest you familiarize yourself with the following video recipe. Pickled zucchini is very tasty, but how to make them spectacular and beautiful. Everything is simple. It is necessary to cut zucchini and carrots into thin long plates, and then twist them into beautiful rolls. Moreover, place a bright orange carrot in the middle of a zucchini roll. This appetizer looks amazing. Imagine festive table with such wonderful self-cooked snacks. But even on a normal day, it will be very pleasant to open a jar of such pickled zucchini and enjoy the taste and appearance.

Light sourness from vinegar, aromatic herbs and spices, a little garlic, that's what will complement the taste of zucchini. And, of course, carrots. Let's see how to cook.

Not hard to find delicious recipes harvesting zucchini for the winter, it is difficult to choose from them. Especially when you want to try more and more variety. With the following recipe, I suggest you preserve zucchini like mushrooms. Mushrooms are harvested in a similar way, and specifically milk mushrooms, and therefore ready-made zucchini will resemble them a bit. This is very interesting way pickling, and the result will make you next year be sure to use them. I got acquainted with the recipe a couple of years ago, when the harvest of zucchini in the country exceeded all my expectations.

You will need:

zucchini - 1.5 kg;
garlic - 1 head;
dill - 1 bunch;
allspice peas - 7-8 peas;
ground black pepper - 0.5 teaspoon;
cloves (optional) - 4-5 pcs;
salt - 1 tablespoon;
sugar - 2 tablespoons;
vinegar 9% - 70 ml;
vegetable oil - 70 ml.

Cooking:

The main secret of cooking zucchini for the winter according to this recipe is that you do not need to add any water to brew the marinade. All the liquid will be exclusively the zucchini's own juice, which will only make them tastier.

First, wash the zucchini and cut off both ends. If you have young zucchini with a thin skin, you can not peel it off. As a result, in pickled form, such zucchini will be more crispy due to the skin than those that you peel. It is better to peel zucchini if they are too large and overripe.

For pickling in this form, green zucchini and zucchini are more suitable. Yellow zucchini will become very soft and, when cooked, can completely boil into porridge, this is not desirable as it will ruin the entire workpiece.

Cut the zucchini into cubes. To do this, divide them lengthwise into 4 parts, and then the resulting bars across with steps of 2-3 centimeters.

Rinse and dry fresh dill to get rid of excess water. Then chop it finely and put it in a large saucepan along with the zucchini pieces.

Now peel and finely chop the garlic. You can rub it on a grater. Add the garlic to the pot with the zucchini. Pour salt, sugar, vegetable oil and vinegar there. Put in the pepper. Now mix everything thoroughly so that all the ingredients are evenly distributed over the zucchini. Cover the pot with a lid and leave to infuse and marinate for at least 4 hours.

While the zucchini is pickling, sterilize the jars in a way convenient for you. After 4 hours, the zucchini in the saucepan will start up the juice and will already be half in the liquid. This will be our marinade, consider that it is already completely ready.

Take clean jars and fill them with zucchini and their juice on top.

Now you need to sterilize the zucchini in jars so that they last for a long time. To do this, take a large saucepan, put a clean kitchen towel on the bottom, and put jars on top. Banks should be covered with lids, but not twisted. Now pour cold water over the "shoulders" of the cans and put on the stove.

The water should boil. Boil jars in water for 20 minutes if the jars are 0.5 liters and 25 if 1 liter each. Banks still bigger size boil even longer.

After 20 minutes, turn off the stove and carefully, so as not to burn yourself, pull the jars out of the water. Screw the caps on immediately. Turn over, check that the water does not leak and put together on a towel. Wrap jars of zucchini on top with a thick towel or blanket and leave it like that for a day.

It's so easy to prepare zucchini for the winter like mushrooms. They will serve you as an excellent snack on winter days and remind you of summer.

There is a very tasty and interesting carrot salad, which is called Korean carrots. But at the same time, Koreans have never heard of him. I don’t think they’ve ever heard of Korean-style zucchini, but that’s no reason for you to deny yourself this delicacy. Spicy, spicy, sour, marinated zucchini for the winter in Korean will become your winter joy on the home table. Well, it goes without saying that the zucchini will be thinly sliced, like the famous carrot. So it's not only tasty, but also beautiful.

You will need:

zucchini - 3 kg;
carrots - 0.5 kg;
sweet pepper - 0.5 kg;
garlic - 7-8 cloves;
vinegar - 170 ml;
vegetable oil - 150 ml;
sugar - 100 gr;
salt - 3 tablespoons;
hot pepper (optional) - 2-3 pcs;
seasoning for Korean carrots - 20 grams.

Cooking:

Harvesting zucchini for the winter in Korean is as simple as the other types that I have already reviewed.

Zucchini are suitable both young and overripe large. The only difference is that young zucchini are cut whole, and old ones without skin and seeds inside.

Take a Korean carrot grater and grate all the zucchini on it. Cut large ones in half lengthwise, cut out the seeds, and grate the halves.

Wash the carrots, peel and grate them too. Onion cut into thin half rings or small cubes. Cut the sweet pepper in half, clean out the core and chop into very thin strips so that they look like those made by a grater.

Put everything in a large bowl or pan and squeeze the garlic into it. Mix all the vegetables together until you get a salad.

Now we will make a marinade based on our own vegetable juice. To do this, add salt, sugar, vinegar, malos and spices for Korean carrots to the vegetables in a saucepan. Mix everything thoroughly and cover with a lid. Let it brew for 3 hours, during which time a very large amount of natural juice will stand out. Everything will be marinated in it, since we have already added vinegar.

During the time that the Korean-style zucchini is infused, sterilize the jars. In ready-made clean and dry jars, place the resulting vegetable mixture along with the juice, while filling the jars to the top.

Be sure to pour the marinade so that everything inside the jars is buried in it. The quality of conservation depends on this.

Now cover with sterilized lids and place the jars up to the pan. Place a kitchen towel under the jars. Now fill them with water up to the "shoulders" and put on fire. Jars with zucchini should boil in water for at least 20 minutes (for 0.5 liter jars).

The larger the can, the longer the boil. After that, remove the jars from the water, wipe and tighten the lids firmly. Wrap the jars in a thick blanket and leave to cool completely. Then it can be stored at room temperature.

This is how Korean-style zucchini is prepared for the winter. Bon appetit to you for a long time winter days and evenings.