Yandex blanks for the winter from zucchini. Zucchini blanks for the winter

Hello again. Today we will talk about preparations for the winter. After all, this is the most pressing issue right now.

First of all, hostesses usually pickle,; salt and; close different salads, and also look for new recipes for preservation.

Therefore, in this post I will try to surprise you. And we will talk about the storage of zucchini. You probably say, what is there to surprise ?! So it is clear what will be discussed - about. Caviar is caviar, but in addition to it, there are also very tasty winter snacks, both spicy and sweet, in general, for every taste.

And since zucchini is universal and unique in its own way, you can cook from them a large number of salads, different dishes and you can even cook jam or compote. We will focus on the manufacture of salads and various snacks, something that goes right away and helps out on a large festive table.

The most popular recipe for harvesting this type of vegetable is their usual pickling. The fruits are very tasty and crispy, and they are often compared with cucumbers. Therefore, such an appetizer is perfect for any side dish, meat dish or a glass of cold vodka).

Ingredients:

Zucchini - 2-3 kg;
Dill umbrellas - 2-3 pcs.;
Garlic - 3-4 heads;
Hot pepper - 1 pc.;
Salt - 1 teaspoon (per 1 liter jar);
Sugar - 1 teaspoon (per 1 liter jar);
Vinegar - 60 gr. (per 1 liter jar).

Cooking method:

1. In cold water Rinse the zucchini well and cut off the stems.

For this recipe, you need to take young fruits.

2. Now cut them lengthwise into 4 pieces. If you want, you can also cut into circles.

3. Prepare the jars: rinse them and scald them with boiling water. Place dill umbrellas on the bottom of the glass. Peel the garlic and cut into slices. Pepper should also be cut into small pieces. In each jar, put a couple of slices of garlic and one piece of hot pepper.

5. Pour salt and sugar on top, pour in vinegar.

6. Fill the blanks with hot boiled water and cover them with metal lids. Set to sterilize until the zucchini changes color from green to yellow streaked with green.

7. Roll up the jars and turn them upside down. Cool and store in a cellar or pantry.

Zucchini for the winter without sterilization according to the recipe "lick your fingers"

Here is another conservation option. The cooking method is very simple, the products are all budget, and the vegetables taste spicier than in the previous recipe. Since here we add large quantity spices and herbs.

Ingredients:

Zucchini - 2 kg;
Greens - 2 bunches;
Garlic - 2 heads;
Water - 1.7 l;
Sugar - 4 tbsp. spoons;
Salt - 4 tbsp. spoons;
Black ground pepper - 1 teaspoon;
Red ground pepper - 1 teaspoon;
Bay leaf - 6 pcs.;
Vinegar - 100 ml;
Carnation - 10 buds;
Coriander - 1 teaspoon;
Vegetable oil - 250 ml.

Cooking method:

1. Rinse the vegetables well, cut off the stem. If the zucchini is old, then remove the peel and seeds, if young, then you can not do this. Cut the pulp into slices.

2. Rinse and dry the greens, and peel the garlic and divide into cloves. At the bottom of the sterilized jars, lay the greens, garlic, and then distribute the circles.

3. Now prepare the marinade. Pour into a saucepan clean water warm it up. Add sugar, salt, spices and spices. Bring the mixture to a boil. And when bubbles appear on the surface, pour in vegetable oil and boil the marinade again. At the very end, add vinegar and stir the liquid, turn off the heat.

4. Fill our filled jars with hot marinade and roll up. Turn the glass upside down and cover with a blanket. Cool the snack completely and store in a cool place.

The best recipe for cooking zucchini like mushrooms

Many zucchini are compared to mushrooms in taste, and to be more precise, with milk mushrooms. I wondered if that was really the case. Therefore, I “walked” around the Internet and found a technology for preparing fruits in such a way that they look like mushrooms. I have already rolled up a couple of jars, now I am waiting for the winter to check the taste.

Ingredients:

Zucchini - 3 kg;
Vinegar 9% - 1/4 st.;
Water - 250 ml;
Salt - 1 tbsp. spoon;
Vegetable oil - 100 ml;
Garlic - 8 cloves;
Bay leaf - 1 pc. to the bank;
Cloves, peppercorns - to taste.

Cooking method:

1. Rinse and dry the zucchini. Remove the peel from the fruits and cut them into pieces.

2. Take a faceted glass and pour vinegar into it, fill it with water and add salt. Leave this solution for 6 hours, periodically stirring the liquid (it is better to make the brine in advance).

3. Fry vegetables in vegetable oil until golden brown.

5. Prepare a jar, rinse it well and sterilize. Lay the bay leaf, cloves and peppercorns on the bottom. And lay the fried zucchini with herbs on top, pressing them tightly against each other.

Fill the jar with infused brine and set to sterilize for 15 minutes. Then roll up the workpiece and turn it down onto the lid. Wrap with a blanket and leave to cool completely. Store in a dark and cool place.

We prepare delicious zucchini for the winter with rice

Here is a very interesting blank, in the people it is called "tourist's breakfast". The dish turns out to be hearty and healthy. Preparing, by the way, is not difficult, and it takes very little time. So those who love rice, feel free to take the recipe into service.

Ingredients:

Tomatoes - 1 kg;
Zucchini - 1-2 pcs.;
Onion - ½ kg;
Carrots - 1 kg;
Salt - 3 tbsp. spoons;
Vegetable oil - 350 ml;
Sugar - 4 tbsp. spoons;
Dry rice - 300 gr.;
Vinegar - 250 ml;
Allspice - 10 pcs.;
Black peppercorns - 10 pcs.;
Bay leaf - 5 pcs.;
Carnation - 10 flowers.

Cooking method:

1. Peel the onion from the husk and cut into half rings.

2. Peel and rinse the carrots. Grate on a coarse grater.

3. Peel the zucchini and cut into cubes.

4. Wash the pepper, cut off the stem and remove the seeds. Cut the vegetable into thin strips.

5. Wash the tomatoes well and cut into quarters.

6. Now combine all the ingredients, except for vinegar and rice, in one container and put on medium heat. Stew the mass for an hour, stirring occasionally.

7. When an hour has passed, rinse the rice under water and add it to the vegetable mass. Simmer the mixture for another 30 minutes. And 5 minutes before the end of cooking, pour in the vinegar and mix everything thoroughly.

8. Distribute the salad into jars and sterilize the blanks. Roll up with tin lids and chill. Put away in the pantry for storage.

Recipe for zucchini with mayonnaise

Now let's preserve the zucchini with mayonnaise. A salad prepared in this way is not like any other recipes for winter preparations. Indeed, thanks to mayonnaise, the taste of the appetizer is very gentle and pleasant.

You will need: mayonnaise, zucchini, carrots, vegetable oil, vinegar, sugar, salt, black pepper.

Cooking zucchini for the winter without vinegar

If you want to get a pickled version of zucchini, then this is also possible. Just use the photo recipe below. True, such preparations are not stored for a very long time, so eat them first. They are perfect for mashed potatoes, buckwheat, and even fish.

Ingredients:

Zucchini - 500 gr.;
Salt - 25 gr.;
Water;
Leaves of cherries, currants, horseradish, dill - to taste;
Garlic - 1-2 cloves.

Cooking method:

1. Take young but firm zucchini. Wash them and dry them. Cut into large and thick circles.

2. Rinse and sterilize the jar. Put the desired spice leaves on the bottom.

3. Then fill the container with cut circles.

4. Now add the peeled garlic cloves and sprinkle with salt.

5. Pour water into a saucepan and bring to a boil. Pour the contents of the jar with boiling water and cover with a lid. Leave the workpiece for 60-72 hours.

6. After 72 hours, close the jar with a lid and store in the refrigerator.

Korean zucchini - a delicious recipe

Whoever is a regular reader of my articles will surely understand why I did not pass by the following cooking technology. After all, everything sharp is mine). I advise everyone to cook such a Korean dish, well, it turns out very tasty and spicy!

Ingredients:

Zucchini - 1.5 kg;
Carrots - 600 gr.;
Onion - 250 gr.;
Sugar - 125 gr.;
Salt - 1 tbsp. spoon;
Coriander - 1.5 tbsp. spoons;
Chili pepper - 1 teaspoon;
Red ground hot pepper - a pinch;
Dried garlic - 1 teaspoon;
Vegetable oil - 125 ml;
Vinegar 9% - 7 tbsp. spoons.

Cooking method:

1. Wash and dry the zucchini. Peel off the skin and remove the seeds.

If you have young zucchini, then you do not need to remove the seeds and peel.

2. Now grate the vegetable for Korean carrots.

3. Peel and wash the carrots. Grate also on a special grater.

4. Peel the onion and cut into half rings. Combine all grated vegetables with onion, add sugar and salt, coriander, chili pepper, red ground pepper and dried garlic.

5. Now fill everything with vegetable oil and add vinegar. Mix everything thoroughly.

6. Cover the cured mixture with a lid and refrigerate overnight.

7. In the morning, put the salad in sterilized jars.

8. Cover the containers with lids and put them to be sterilized in a water bath for 30 minutes.

9. After harvesting, tighten the lids and wrap with a blanket. Once the jars have cooled, put them away for winter storage.

How to cook zucchini caviar

Naturally, I cannot pass by the most popular zucchini dish - caviar. Let me remind you that different ways we have already considered cooking caviar here. I won’t repeat myself too much, but I’ll just share the video plot with you.

Marinated zucchini with tomatoes

For a change, zucchini can also be preserved with other vegetables, such as tomatoes. Such preservation looks very bright, and it turns out delicious. Save the recipe, I recommend to everyone.

Ingredients:

For 1 liter jar:

Tomatoes - 5-6 pcs.;
Zucchini - 350 gr.;
Horseradish leaf - 1 pc.;
Dill umbrellas - 2 pcs.;
Garlic - 3-4 cloves;
Hot pepper - a small piece;
Black peppercorns - 3 pcs.;
Black pepper allspice peas - 3 pcs.;
Water - 400 ml;
Sugar - 1 tbsp. spoon;
Salt - 1 tbsp. spoon;
Vinegar 9% - 3 tbsp. spoons.

Cooking method:

1. Wash tomatoes and zucchini. Leave the tomatoes whole, but cut the zucchini into circles 4-5 cm thick or into slices.

Tomatoes choose plum-shaped, small, ripe and elastic.

2. Wash the horseradish leaf and tear it into pieces. Clean the garlic from the husk.

3. Be sure to sterilize the containers first. Then put all the spices and spices on the bottom. Leave a couple of horseradish leaves and 1 dill umbrella.

4. Now evenly distribute the tomatoes and zucchini. At the end, put more horseradish leaves and a dill umbrella.

6. Cover the blanks with lids and send for sterilization, for 10 minutes. After that, roll up the jars and turn them upside down. Let them cool completely before transferring them to storage.

How to cook salted zucchini for the winter

Another recipe for pickling vegetables, while they taste like cucumbers. Such preservation is very tasty and rarely “survives” until winter. Usually everyone eats it first.

Ingredients:

Zucchini - 1.5 kg;
Garlic - 20 gr.;
Horseradish - 1 leaf;
Bay leaf - 2 pcs.;
Dill greens - to taste;
Water - 1 l;
Salt - 50 gr.;
Sugar - 50 gr.;
Vinegar 9% - 100 ml.

Cooking method:

1. First of all, sterilize the jars.

2. Rinse young zucchini well and cut them into slices, circles.

3. Place chopped greens on the bottom of sterilized jars, put a horseradish leaf, peeled garlic and bay leaf.

4. Prepare the marinade. To do this, bring water to a boil, add sugar and salt.

5. Then pour in the vinegar and stir. Turn off the fire.

6. Place chopped slices or mugs in jars.

7. Fill the blanks with hot marinade and set to sterilize.

8. After that, roll up the blanks with lids.

9. Turn down on the covers and cover with a blanket. Cool and store in a cool place.

Delicious fried zucchini recipe

Well, this is just a super snack, it turns out that you just lick your fingers. Vegetables are fried, served with garlic and poured with spicy tomato pulp. How delicious it is! Already drooling).

Ingredients:

Zucchini - 1 kg;
Tomatoes - 350 gr.;
Bulgarian red pepper - 1 pc. big;
Greens - to taste;
A mixture of peppers - to taste;
Garlic - 3 cloves;
Onion - 3 pcs.;
Hot pepper - 2 pcs.;
Salt - 2 teaspoons;
Sugar - 1 teaspoon;
Vinegar 9% - 1 tbsp. spoon;
Vegetable oil - for frying.

Cooking method:

1. Wash all vegetables thoroughly and dry them. Cut the zucchini into rings.

2. Salt the pieces a little and fry them in a pan with vegetable oil until yellowish.

3. Now peel the onion and finely chop it. Chop the tomatoes too. And cut the bell pepper into cubes, removing the seeds. Sauté the vegetables until the onions are soft in the same skillet as the zucchini. At the end, add the pepper mixture, chopped garlic cloves and small pieces of hot pepper.

4. Use a blender to puree the tomato mixture with onions and peppers and return to the pan. Pour sugar and salt, simmer for 10 minutes. At the end, pour in the vinegar and simmer for another 2 minutes.

5. Sterilize jars and lids. Fill them with fried zucchini and pour the resulting vegetable marinade.

7. Roll up the glass and cool the snack. Store in your usual place.

Zucchini for the winter, cooked in a slow cooker

I also want to offer you to cook and prepare for the future a dish called yurcha. Very similar to vegetable stew and cooked in a slow cooker. Therefore, everything is not only tasty, but also useful.

Ingredients:

Zucchini - 2 kg;
Tomatoes - 600 gr.;
Sweet pepper - 300 gr.;
Hot pepper - 1 pod;
Garlic - 1 head;
Parsley - 100 gr.;
Salt - 50 gr.;
Sugar - 120 gr.;
Vegetable oil - 200 ml;
Vinegar 9% - 60 ml;
Allspice peas - 15 pieces.

Cooking method:

1. Peel the zucchini. If the seeds are large, then remove them too.

2. Then cut them into large cubes.

3. Wash the pepper and remove the stem and core. Cut the pulp into cubes.

4. Grind tomatoes, garlic and parsley in a blender. Then pour this mixture into the multicooker bowl. Add vegetable oil, salt, sugar and spices, pour in vinegar. Mix everything well.

5. Set the Multi-cook mode to 160 degrees and wait until the sauce boils. Then add chopped zucchini and peppers.

6. Mix everything and in the same mode bring the contents to a steady boil.

7. And then switch to the Extinguishing mode by 100 degrees. And simmer for 1 hour.

8. After an hour, spread the salad in sterilized jars and close the lids. Then turn the blanks upside down and leave to cool completely.

Harvesting zucchini for future use with tomato paste

And finally, one more recipe. It also deserves attention, as it is made with seasoning for Korean carrots. The taste is very spicy. Give it a try too, I hope you like it.

Ingredients:

Zucchini (small) - 3 kg;
Seasoning for carrots in Korean - 1 pack;
Sugar - 180 gr.;
Salt - 1.5 tbsp. spoons;
Vegetable oil (refined) - 1 tbsp.;
Vinegar 9% - 100 gr.;
Tomato paste - 450 gr.;
Garlic - 100 grams.

Cooking method:

1. Wash the zucchini and cut into thin strips. Peel the garlic and put it through a garlic press.

2. Put chopped zucchini into a deep saucepan, pour Korean seasoning, add sugar and salt, pour in vegetable oil and vinegar. Put tomato paste.

3. Mix everything well and leave it alone for 15 minutes.

4. After 15 minutes, put the pan on the fire, bring the mass to a boil, then reduce the heat and cook for 30 minutes, stirring the mixture occasionally. And 10 minutes before the end of the time, add chopped garlic.

5. Mix everything well and boil for the remaining 10 minutes.

6. Place the hot salad in sterilized jars and roll up with sterilized lids. Turn upside down, wrap in a towel and leave overnight. Store in a cool and dark place.

As you can see, there are a lot different recipes canning zucchini for the winter. Choose I don't! In any case, such blanks will diversify your winter stock and please you with their palatability. So do not be lazy, but work). All successful rolled jars, bye, bye!

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 for 5 minutes. 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:

canned zucchini is a summer mood kept in the best shape. They possess amazing feature: look perfect on any table of European and Oriental cuisine, set off the taste of other dishes, refresh in the heat, make meat dishes juicier. Consider how to preserve zucchini for the winter.

There are “golden recipes” for preserving zucchini - such that the taste after processing not only does not deteriorate, but is also saturated thanks to the marinade, spicy notes of garlic and aromatic herbs.

People who prefer creativity in cooking, you will doubly enjoy working with zucchini: for the winter at home, you can harvest zucchini on their own, make caviar, lecho, adjika, salad. Exotic lovers choose squash jam and candied fruit.

For canning, small young zucchini with thin skins are suitable.
Ripe vegetables are suitable for caviar, but the seeds must be removed.
Empty glass jars must be sterilized in all recipes.
There is a small psychological secret of delicious zucchini: when preserved, they are laid out in liter jars so that the dish does not “get bored”, and its quantity is enough to please the household, but not to tire.
Enamelware is suitable for salads to avoid unwanted chemical reactions with acetic acid.

Calories in canned zucchini

Amazing Fact: Canned zucchini is less caloric than fresh. This is due to the fact that calories canned vegetables It is also determined by the components that make up the marinade - water, sugar, spices.

The dietary value of zucchini lies in the presence of dietary fiber, fiber - elements involved in metabolic processes and contributing to the removal of toxins from the large intestine. Zucchini lowers blood cholesterol levels, is a hypoallergenic product.

Mean value of data about nutritional value 100 grams of canned zucchini is indicated in the table:

Classic zucchini recipe for the winter

The ideal canned zucchini has a balanced flavor, is crispy and keeps its shape fresh. Classic recipe verified by time and guarantees a successful result. Cooking involves sterilization. The output of the finished product is 8 liters.

Ingredients:

Fresh zucchini - 5 kg;
Water - 3.5 liters;
Salt - 5 tbsp. l.;
Garlic - 10 cloves;
Sugar - 4 tbsp. with a slide;
Vinegar 9% - 300 ml;
Fresh herbs (horseradish or blackcurrant leaves, parsley) - optional.

How to cook:

Sterilization of empty jars.
Marinade. Pour vinegar into boiling water with sugar and salt, heat for 3 minutes.
Depositing in banks. Arrange chopped zucchini, herbs, garlic in sterile jars and pour over the marinade.
Sterilization of filled jars in boiling water for 7-10 minutes.
Storage. Screw the lids on, put the jars upside down, insulate the outside, leave for a day.

Video recipe

Finger lick recipe

The peculiarity of the recipe is the addition of tomatoes. The product yield is 5 liters.

Ingredients:

Young zucchini - 3 kg;
Bulgarian pepper - 1 kg;
Garlic - 2-3 heads;
Tomatoes - 500 g;
Vegetable oil - 300 ml;
Vinegar 9% - 130 ml;
Sugar - 200 g;
Salt - 2 tbsp. l.;
Red hot pepper (chili) - to taste.

Cooking:

Sterilization of empty jars.
Preparation. Red vegetables and garlic are ground until smooth in a blender, zucchini are cut and mixed with vegetable paste. Spices and oil are added to them.
Cooking. The mixture is brought to a boil, then simmered under the lid for 15 minutes. Vinegar is poured in, heated without a lid for another 3 minutes.
Depositing in banks.
Storage. Screw the lids on, put them upside down, wrap them in a blanket, leave for a day.

Videos cooking

How to salt zucchini without sterilization

Harvesting zucchini is a simple matter. Boiling marinade, boiling filled jars, daily exposure, and you can serve it to the table. The proposed recipe further simplifies the cooking process: prolonged heat treatment after filling the jars is excluded. However, empty jars for preservation still need sterile ones.

Ingredients:

Fresh zucchini - 1.5 kg;
Garlic - 7-10 cloves;
Salt, sugar - 3 tbsp. l.;
Vinegar 9% (at a higher concentration, dilute with water) - 5 tbsp. l.;
Bay leaf, fresh parsley, peppercorns - at your own discretion.

Step by step preparation:

Sterilization of empty jars.
Culinary processing. Soak zucchini in water for 2 hours.
Marinade. Add spices, herbs, vinegar to boiling water, heat for 3 minutes and bring to a boil again.
Cooking. Boil chopped zucchini in the marinade for 7-8 minutes.
Depositing in banks.
Storage. Close the jars tightly, put the lid down, insulate from the outside. Leave for 1 day.

Delicious preparations for the winter from zucchini

Zucchini salad for the winter

An appetizer for the winter leaves a pleasant aftertaste, warms up the body and soul.

Ingredients:

Fresh zucchini - 3.5 kg;
Salt - 2 tbsp. l.;
Sugar - 1 tbsp. l.;
Carrots - 5 pcs.;
Garlic - 4 heads;
Vinegar 9% - 250 ml;
Sunflower oil- 0.5 l.;
Spicy seasoning (red pepper, chili pepper) - to taste.

Cooking:

Sterilization of empty jars.
Cooking. Finely chop all fresh vegetables.
Brine. The oil is mixed with all the spices.
Salting. Keep vegetables in brine for 4 hours.
Bookmark in banks.
Storage. Screw on the lids, turn over, wrap with a blanket, let cool for 1 day.

Adjika from zucchini for the winter

Ingredients:

Zucchini (does not matter, old or young) - 3 kg;
Tomatoes - 1.5 kg;
Carrots - 0.5 kg;
Bulgarian pepper - 0.5 kg;
Salt - 2 tbsp. l.;
Sugar - 100 g;
Garlic - 1 head;
Sunflower oil - 200 ml;
Vinegar 9% - 100 ml;
Ground red hot pepper - 2.5 liters.

Cooking:

Peel vegetables, chop with a blender or meat grinder, combine into one mass.
Add sugar, red pepper, salt, oil.
Boil the mixture in an enamel pan for 40 minutes.
Chop the garlic, add to the vegetables, cook for another 5 minutes.
Add vinegar, cook for 2 minutes.
Put adjika in sterile jars, close them hermetically with lids, put them upside down, wrap them in a blanket. Leave for one day.
Place the jars upside down in a cool, dark place.

Video recipe

Zucchini caviar for the winter

Warm red color and consistency of thick sour cream, zucchini caviar will truly delight cold winter days reminiscent of summer.

Ingredients:

Zucchini - 1.5-2 kg;
Tomato paste - 2 tbsp. l.;
Carrots - 0.5 kg;
Bulgarian pepper - 0.5 kg;
Onion- 2 pcs.;
Salt - 2 tbsp. l.;
Sugar - 1 tbsp. l.;
Vegetable oil - 200 ml;
Vinegar 9% - 200 ml;
Ground black pepper - 1 tsp;
Garlic - 7 cloves.

Cooking:

Vegetables (except garlic and onions) peel and seeds, chop until smooth.
Finely chopped onion fry until transparent in a thick-walled dish (in a wok or a cast-iron roaster).
Add the vegetable mixture to the onion, bring to a boil without a lid on strong fire. Pour in vegetable oil, cook over low heat for 50-60 minutes.
Add tomato paste, chopped garlic and spices, cook for another 15 minutes.
Pour in the vinegar, cook for 2 minutes.
Arrange the mixture in sterile jars, seal tightly with lids, turn upside down, wrap with a blanket. Leave for 1 day.
Turn the jars upside down, put in a cool dark place.

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

For pickling, choose young vegetables

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

Marinated zucchini without sterilization

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

Three liter jar you will need:

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

Most often, zucchini is cut into circles for closing.

Cooking order:

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

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

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

Salad from zucchini "Teschin language"

Ingredients for cooking salad "Teschin language"

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

How to cook

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

Ready-made salad in jars

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

Recipe "Zucchini like pineapples"

For 1 liter jar you will need:

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

Your family will love the spicy taste of this dish.

How to cook

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

Attention. The top layer must be made of cherry plum.

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

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

Fried zucchini in tomato sauce for the winter

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

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

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

For cooking you need:

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

Cut zucchini for salad dressing

Procedure

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

Homemade adjika from zucchini

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

Adjika from zucchini

Necessary:

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

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

The process of making adjika

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

Freezing zucchini

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

Grilled zucchini ready to freeze

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

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

Zucchini and orange jam

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

For cooking you need:

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

Ready-made citrus-vegetable jam

How to cook

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

Cut zucchini into small pieces for jam

Zucchini with red currant

A gourmet recipe that does not require additional sterilization.

For cooking you will need:

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

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

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

Arrange zucchini and currant sprigs interspersed in sterilized jars.

Marinated zucchini with red currants

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

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

Zucchini wine

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

For cooking you will need:

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

To make wine, zucchini must be finely chopped

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