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:

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

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


Preparing vegetables with boiling water before seaming.

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. Turn over, shake a little, check for leaks and leave to cool slowly - in the upside down position, under the covers.

For a note!

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


Bulgarian pickled zucchini for the winter

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

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

For the marinade (with a margin):

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

The preparation is simple.

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

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


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

At the bottom of 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.

Zucchini for the winter is a great way to preserve all the nutrients and vitamins in zucchini until winter. When you cook zucchini for the winter according to proven and the best recipes, then the preservation of zucchini is very tasty and this is perhaps the real national favorite among vegetables such as zucchini. 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 is a unique product that makes up a large part of winter supplies. Like cucumbers, they have little to no intense flavor of their own, which means that with the right skill, you can cook just about anything out of them. Various salads - both vegetable and with various additives like rice.

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

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

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

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

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

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

Korean-style pickled vegetables have stuck in my memory since 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.

In addition, Korean cuisine can be considered one of the most useful, as 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.

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

  1. 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;
  2. 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;
  3. Mix the salad well and lay out in cleanly washed jars. We put the jars of salad in a pot of 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;
  4. 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 acquire an original taste if you add lightly fried sesame seeds to it.

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

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

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

Marinated zucchini for the winter: crispy and tasty

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

Spices and spices transform simple products into an amazing ensemble, fragrant and tasty. Even commonplace pickled zucchini can be an amazing dish. Especially if you open a jar of vegetables in the middle 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 bay leaf, spices and spices mixed together;
  3. When the mass boils, pour vinegar into the pan;
  4. Remove the dishes from the fire, put in hot marinade, stirring well, butter;
  5. While the fragrant liquid is cooling, you can prepare zucchini, herbs and garlic for pickling;
  6. Remove the skin from the zucchini, the top peel from the garlic, disassemble it into slices. Cut in small pieces;
  7. Since the zucchini is young, they still have tiny, very tender seeds, they will practically not affect the taste range, so they can not be removed. 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 whole 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. Spread the finished mixture and seal the jars. Now you can put them in a more reliable place, where there is no sunlight and it is quite cool.

Zucchini salad for the winter - step by step recipe

The spicy zucchini salad prepared today is a delicious homemade preparation that is 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, in which ordinary vinegar, sunflower or olive oil, sugar, salt, as well as garlic and dill are added 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 is a great option as a side dish. Zucchini can be cut into strips, slices or cubes, the latter option was used in our next recipe.

Ingredients:

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

Cooking method:

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

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

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

After all, each adds something different to the recipe and gets a completely new product to taste. The most delicious caviar for the winter from zucchini, cooked according to this recipe, 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. For this recipe, take a five-liter heavy-bottomed pot 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 pan on medium heat, pour in the 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. We cut young zucchini into cubes along with a 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. Stew vegetables until fully cooked, without closing the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture to a food processor;
  11. Grind the vegetables with a blender to a puree. We got it in a beautiful light brown color, delicate texture, airy. We put everything back into the pan, and now we will bring it to the desired taste and density;
  12. Adding tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a light bitterness. Also salt and sugar. Mix everything thoroughly, boil for 5 minutes. If the caviar turned out to be watery, boil to the desired density;
  13. We lay out hot, in prepared sterilized jars. Close with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

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

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

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

Ingredients:

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

Cooking method:

  1. Coarsely chop the zucchini (this is necessary so that the zucchini does not boil in the process);
  2. We turn the tomatoes and peppers into puree with a blender or 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. Put the zucchini in a saucepan with the vegetable mixture, mix well, close the lid and put on medium heat;
  4. When the mixture boils, you need to leave it on the stove for another twenty minutes (in the event that the mixture boils too much, then you need to make the fire smaller);
  5. Then we put the vinegar, mix it, warm it up for two minutes and put it in jars (previously sterilized), then roll it up.

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

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

Ingredients:

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

Cooking method:

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

Awesome zucchini with taste

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

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

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

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

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

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

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

Ingredients:

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

Cooking method:

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

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

Fried zucchini for the winter: a step by step recipe

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

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

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

Ingredients:

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

Cooking method:

  1. For this blank, it is better to take long and thin zucchini so that the circles are the same. Wash the vegetable, wipe it with a kitchen towel and cut into circles a centimeter thick;
  2. Rub each circle with salt and leave for 15 minutes;
  3. Lubricate the pan with vegetable oil, heat it well and spread the zucchini in one layer. 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 goes well with various dishes, and the tender vegetables that make up its composition simply melt in your mouth.

Modern housewives still make Ankle Bens salad from zucchini for the winter to enjoy its wonderful 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 also goes well with 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 jars with 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 resembles a thick sauce with pieces of vegetables - zucchini and peppers. It has a pronounced garlic taste and aroma, belongs to spicy snacks.

Marinated crispy zucchini for the winter. Surprise your friends!

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 of various blanks from vegetables. 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 twist 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 this 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.

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 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:

  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. 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.
  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 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:

  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

The famous squash canned adjika is an excellent dish for all lovers hot snacks. You 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 biggest 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 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:

  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. 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