The most popular vegetable for preparations after cucumbers and tomatoes is, of course, zucchini. From young fruits you can get an excellent snack that will be aromatic, tender, and incredibly tasty.

To be honest, I have never made such preparations before. But after trying it with friends, I realized how much I had lost. In general, if you are one of the people like me, let's get better quickly.

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

Pickled zucchini for the winter

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

Ingredients:

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

Cooking steps:

1. Rinse vegetables with cold water. Cut into circles about a centimeter wide.

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

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

4. Dip the zucchini mugs into the boiling brine until they are completely covered. Otherwise, lower them in sections. After boiling, simmer on the stove over low heat for about 7-8 minutes.

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

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

Good luck with your preparation and have a great mood!

Zucchini in tomatoes for the winter

Every housewife strives to prepare various types of preparations during the harvest season. Zucchini in tomato sauce is an appetizer that tastes amazing and looks elegant. The recipe is simple in terms of complexity, let’s get started quickly.

Ingredients:

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

Cooking steps:

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

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

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

4. Then transfer the chopped zucchini into a saucepan and pour in the vinegar. Once the contents boil, cook for another 30 minutes.

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

After a month, the snack is ready to eat. Bon appetit!

Fried zucchini for the winter

An excellent appetizer made from fried zucchini. When the time for fresh vegetables from the garden is over, you can open the jar and enjoy delicious zucchini in oil with the whole family. The main condition for executing the recipe is the choice of young fruits with unformed seeds.

Ingredients:

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

Cooking steps:

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

2. The mugs must be placed in a basin in layers, sprinkling each with salt. Leave the basin on the table for 2-3 hours, then drain the resulting juice from it. There is no need to rinse them.

3. Heat the frying pan with vegetable oil properly, then place the first portion of circles for frying. Fry on both sides until golden brown. Then transfer them to a large platter. So fry all the circles.

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

Give preference to small 500 gram jars.

5. Peel the garlic, chop finely with a knife or pass through a press. Start filling the jars with fried mugs, topping each layer with chopped parsley and chopped garlic.

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

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

8. Place the jars upside down and wrap them in a warm cloth or blanket. Leave until completely cooled, usually a day is enough, if they stand longer, it’s okay.

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

Pickled zucchini recipe

Tender, tasty and juicy zucchini will be an excellent addition to various dishes. They must be chosen young, not yet outgrown. Our family eats them as a light side dish for meat. Recipe for a couple of liter jars.

Ingredients:

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

Cooking steps:

1. Wash young vegetables and dry with a towel. Remove the skin (you don’t have to do this for young ones) and cut into medium-sized cubes. If seeds fall out, they must be removed.

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

3. Next, place the fruit cubes into the boiled marinade. Cover the pan with a lid and cook over low heat for 5-8 minutes.

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

5. Fill the jars with zucchini and add hot marinade.

6. Close the lids tightly or roll up the jars. Then turn them over as in the photo. Cover with something warm and leave until completely cool.

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

Korean-style pickled zucchini for the winter

This savory appetizer is surprisingly quick and easy to prepare. You don't need any special skills. This preparation is perfectly stored all winter, but it will require a cool place.

Ingredients:

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

Cooking steps:

1. Cut the washed, dried zucchini into medium-thick slices. Remove the husks from the onion, grate into thin rings, or chop with a knife.

2. Place vegetables in a deep bowl, add salt, stir.

3. Add ice cubes to the bowl, just a little is needed. This is so that the zucchini absorbs the salt better, and also makes the finished snack crispy. Leave it in this state for a couple of hours on the table.

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

5. After the time has passed, place the vegetables in a colander to remove all the liquid from them.

6. Prepare the jars in advance by washing them and carrying out the sterilization procedure. Place the zucchini and onions in them, then fill them with warm marinade to the brim. After this, the jars can be tightly closed.

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

Video recipe for delicious zucchini for the winter

A very simple recipe with no extra fuss. A delicious snack will also be very bright and beautiful. A win-win option for serving on the holiday table.

Zucchini appetizer for the winter has many different options. It’s difficult to call any zucchini salad recipe classic. In preparations, zucchini is also found as the main ingredient, and is used in different proportions with tomatoes, carrots, onions, bell peppers, eggplants and other vegetables.

Zucchini contains fiber, many microelements and vitamins, and has a light and delicate taste. They are low-calorie foods and are recommended for dietary nutrition.

Zucchini preparations for the winter are prepared with tomato juice, in a marinade with vinegar, garlic and herbs, with spices. Zucchini is harvested whole, cut into slices, grated, stuffed, marinated with spices, beans and mushrooms. The result is always the same - a delicious dish loved by all family members and guests.

For preparations, it is best to use young zucchini fruits: they contain an increased amount of vitamin C.

Recipes for zucchini snacks for the winter

How to prepare a zucchini appetizer for the winter - 15 varieties

Not a snack, but a real meal! Healthy, nutritious, tasty and appetizing.

Ingredients:

• zucchini - 8 pcs.
• tomatoes - 2 kg
• vegetable oil - 8 tbsp. l.
• garlic - 2 pcs.
• salt - 2 tsp.
• sugar - 2 tsp.
• vinegar essence - 2 tsp.
• spices.

Preparation:

Cut the zucchini into thin slices and fry until golden brown.

Grind the tomatoes and garlic separately in a blender. Pour the tomato mixture into the pan and cook for 10 minutes. At the end, pour in the vinegar essence, add spices, sugar and salt.

Place zucchini and garlic in clean 0.5 liter jars. Pour the tomato mixture into the jars. Sterilize for 10 minutes.

Roll up, turn over and cover with a blanket.

Tomatoes can be passed through a meat grinder.

An appetizer with zucchini and rice is not only tasty, but also filling.

Ingredients:

• zucchini - 3 kg
• rice - 2 cups
• bell pepper - 4 pcs.
• tomatoes - 3 kg
• onion - 1 kg
• garlic
• vegetable oil - 250 ml
• sugar - 4 tbsp. l.
• spices
• salt.

Preparation:

Boil the rice until half cooked. Pass the tomatoes through a meat grinder or chop with a blender.

Chop the garlic and add to the tomato mass.

Cut the zucchini, onion and pepper into cubes. Grate the carrots.

Place the tomato mixture into the pan. Salt, pepper, add spices, sugar and butter. Boil.

After five minutes, add vegetables and rice. Cook for 45 minutes.

Place the snack in sterile jars and wrap.

Yield: 6 liters.

This delicious zucchini appetizer will warm everyone up on a cold winter evening and become your favorite dish.

Ingredients:

• zucchini - 2 kg
• green beans - 1 kg
• bell pepper - 2 kg
• carrots - 2 kg
• onion - 1 kg
• sugar - 4 tbsp. l.
• garlic - 2 pcs.
• vegetable oil - 300 ml
• apple cider vinegar 6% - 150 ml
• allspice peas
• black peppercorns
• ground black pepper
• bay leaf
• salt.

Preparation:

Cut the carrots and green beans into strips. Coarsely chop the zucchini, peppers and onions. Chop the garlic.

Prepare the marinade: mix oil, vinegar, spices, sugar and garlic.

Place the vegetables in a saucepan, pour over the marinade, and leave to marinate for one hour.

Cook for 40 minutes. Place into jars and roll up. Turn the jars over and leave to cool at room temperature.

Zucchini appetizer for the winter in garlic and apple sauce

The appetizer can be made from regular zucchini or zucchini. The pleasant, aromatic taste of summer is especially felt during the cold season.

Ingredients:

• zucchini or zucchini - 2 kg
• apple - 2 pcs.
• bell pepper - 1 pc.
• garlic - 2 pcs.
• hot pepper - 1 pc.
• tomato juice - 700 ml
• sugar - 1 glass
• salt - 50 g
• vinegar 9% - 100 ml
• vegetable oil - 1 cup.

Preparation:

Cut the zucchini into slices, slices or circles.

Grind apples, sweet peppers, hot peppers and garlic separately in a blender. Place all ingredients and spices, except garlic and vinegar, into a saucepan. Pour in tomato juice.

Cook for 1 hour. 10 minutes before the end, add garlic and vinegar.

Place the contents in sterile jars, roll up, turn over and wrap.

Ingredients:

• zucchini - 2 kg
• onion - 250 g
• carrots - 300 g
• mayonnaise - 125 g
• vinegar 9% - 125 ml
• sugar - 4 tbsp. l.
• vegetable oil - 150 ml
• salt - 2 tbsp. l.
• ground black pepper.

Preparation:

Cut the zucchini into strips. Onion - cubes. Grate the carrots.

Place vegetables in a saucepan. Salt, pepper, add mayonnaise, butter, sugar and vinegar. Mix and distribute into jars.

Sterilize for 30 minutes. Roll up and wrap in a warm blanket.

The spicy, rich and aromatic gravy makes the appetizer incredibly tasty.

Ingredients:

• zucchini - 2 kg
• carrots - 1 pc.
• bell pepper - 2 pcs.
• apples - 2 pcs.
• onion - 1 pc.
• garlic - 1 pc.
• sugar - 1 glass
• tomato paste - 70 g
• ground red pepper
• vinegar 9% - 100 ml
• salt - 50 g

Preparation:

Cut the zucchini into cubes or as desired.

Grind carrots, apples, peppers, onions and garlic in a blender. Place everything in a saucepan and add salt, sugar, spices, tomato paste and oil.

Bring to a boil and add zucchini. Cook for 1 hour.

Divide into jars. Turn over and wrap.

Try making this recipe once and it will become your favorite snack for years to come.

Ingredients:

• zucchini - 1 kg
• white cabbage - 0.5 kg
• onion - 1 pc.
• vegetable oil - 100 ml
• sour cream - 4 tbsp. l.
• vinegar 5% - 4 tsp.
• salt.

Preparation:

Finely chop the cabbage and sprinkle with vinegar. Cut the zucchini into strips. Finely chop the onion.

Place vegetables in a thick-bottomed pan. Add salt, a little water and vegetable oil. Simmer for 30 minutes.

Add sour cream and leave on the stove for another 10 minutes. At the end of cooking, add vinegar.

Place the finished mixture in clean jars and sterilize for 20 minutes. Roll up the lids, turn upside down and cover with a warm blanket until completely cooled.

An excellent option for preparing for the winter: a delicious snack and addition to any dish.

Ingredients:

• zucchini - 3 kg
• tomatoes - 1.5 kg
• bell pepper - 500 g
• carrots - 500 g
• sugar - 100 g
• ground red pepper - 2.5 tbsp. l.
• salt - 2 tbsp. l.
• garlic - 5 pcs.
• vegetable oil - 1 cup.

Preparation:

Pass zucchini, tomatoes, carrots and peppers through a meat grinder. Chop the garlic.

Place everything in a saucepan. Salt, add butter and sugar.

Cook for 40 minutes. Add ground red pepper and cook for another 10 minutes.

Place adjika in sterile jars, roll up and wrap overnight.

A very original and unusual-tasting appetizer with healthy herbs and mushrooms. Add to your recipes!

Ingredients:

• zucchini - 1.5 kg
• fresh mushrooms - 0.5 kg
• parsley
• dill
• butter
• ground black pepper
• vegetable oil
• salt.

Preparation:

Boil the mushrooms, cool, thinly slice and fry in butter.

Chop the greens.

Cut the zucchini into slices. Fry the zucchini, breaded with flour, in vegetable oil.

Place mushrooms and zucchini in a saucepan and simmer for 7 minutes. Add greens. Simmer for another 6 minutes.

Place the snack in jars and sterilize for 30 minutes. Roll up, turn over and wrap until completely cool.

Zucchini in Korean

A spicy, juicy, aromatic appetizer will not go unnoticed on the holiday table.

Ingredients:

• zucchini - 1 kg
• bell pepper - 3 pcs.
• carrots - 3 pcs.
• garlic - 2 pcs.
• vinegar 9% - 100 ml
• ground red pepper
• sugar - 100 g
• spices for Korean carrots - 2 tsp.
• vegetable oil - 100 ml
• salt.

Preparation:

Cut the pepper into thin strips. Grate the zucchini and carrots into long strips. Chop the garlic.

Place everything in a saucepan, add spices, stir and refrigerate for 5 hours.

Prepare a marinade from vinegar, oil, salt and sugar and pour it into a pan with vegetables.

Divide the contents into clean 0.5 liter jars and sterilize for 20 minutes. Roll up, turn over and wrap overnight.

Surprise your family and friends with the special spicy mustard taste of this snack.

Ingredients:

• zucchini - 2 kg
• dry mustard - 2 tbsp. l.
• sugar - 100 g
• vinegar - 100 ml
• garlic - 1 pc.
• dill
• vegetable oil - 100 ml
• salt.

Preparation:

Coarsely chop the zucchini and place in the pan. Chop the garlic and herbs.

Prepare the marinade: mix garlic, herbs, vinegar, salt, oil, sugar and dry mustard.

Pour the marinade over the vegetables and leave for 3 hours.

Divide the mixture into jars and sterilize for 20 minutes. Roll up, turn over and wrap.

This preparation can be an excellent side dish for meat dishes or serve as an excellent snack for a shot glass.

Ingredients:

• zucchini - 3 kg
• beans - 2 cups
• bell pepper - 0.5 kg
• sugar - 1 glass
• tomato juice - 1 l
• vegetable oil - 2 tbsp. l.
• vinegar 9% - 1 tbsp. l.
• ground black pepper
• salt.

Preparation:

Boil the beans until tender. Cut the zucchini and pepper into cubes.

Place vegetables in a saucepan and cook for 1 hour. Add beans, spices, salt, sugar, oil and vinegar. Cook for 5 minutes

Place into jars and roll up. Turn over and wrap overnight.

Even the most sophisticated gourmets will appreciate this recipe. You definitely haven't tried anything like this yet!

Ingredients:

• zucchini - 1 kg
• pumpkin - 1 kg
• sweet pepper - 4 pcs.
• onion - 1 kg
• sugar - 0.5 kg
• mustard seeds
• turmeric
• celery seeds
• ground black pepper
• white wine vinegar 6% - 700 ml
• salt.

Preparation:

Grate the zucchini and pumpkin. Finely chop the onion. Place in a saucepan, add salt and stir. Leave overnight.

Drain the juice and rinse with water. Cut the pepper into cubes.

Place all ingredients in a saucepan, add salt, spices, sugar, vinegar and put on fire. Cook for half an hour.

Place the contents in 0.5 liter jars and sterilize for 10 minutes.

Screw on the lids, turn over and cover with a blanket.

A delicious and simple snack that absolutely anyone can make. A good substitute for mushrooms.

Ingredients:

• zucchini - 1 kg
• sunflower oil - 50 ml
• ground coriander
• garlic - 1 pc.
• vinegar 9% - 50 ml
• sugar - 50 g
• dill
• ground black pepper
• salt.

Preparation:

Cut the zucchini into cubes. Garlic - in slices. Chop the dill.

Place the zucchini in a saucepan. Salt, pepper, add sugar, coriander, pepper. Pour in the oil. Stir and leave to marinate for 6 hours.

Place 0.5 liters in clean jars and sterilize for 20 minutes.

Roll up, turn over and wrap.

A snack for everyone who loves zucchini. Spicy, tasty, savory snack.

Ingredients:

• zucchini - 1 kg
• tomatoes - 0.5 kg
• bell pepper - 3 pcs.
• garlic - 2 pcs.
• hot pepper - 1 pc.
• sunflower oil - 100 ml
• sugar - 100 g
• vinegar - 2 tsp.
• salt.

Preparation:

Cut the zucchini into thin longitudinal strips. Grind tomatoes, sweet and hot peppers and garlic and place in a saucepan. Salt, pepper, add sugar, oil and vinegar.

Place on the fire, bring to a boil and add the zucchini. Cook for 40 minutes.

Place into jars and roll up.

Zucchini is a versatile vegetable. It can be stewed, used as an ingredient for salads, but the most popular recipes are pickled or.

This preparation, prepared for the winter, is an excellent snack that can be enjoyed at any time or used as a side dish. The recipes are very simple and tasty. If you are a lover of this vegetable, then these recipes will definitely come in handy. Your family and friends will be delighted with this preparation and will definitely ask for more.

Today we will look at 7 simple recipes for preparing zucchini for the winter. I also suggest taking a look at the recipes, you won’t regret it.

Ingredients:

• Carrots – 1 kg.
• Onions – 1 kg.
• Granulated sugar – 1 cup
• Vegetable oil – 1 cup
• Salt – 2 tbsp. spoons
• Vinegar 9% - 1 glass
• Spices for Korean carrots – 1 package
• Young zucchini – 2 kg.

Cooking method:

1. First, peel the carrots, cut off the “butt” and chop them on a Korean grater.

3. Peel the onions and cut them into small half rings.

4. Mix dry ingredients such as granulated sugar, spices for Korean carrots, salt in one plate and pour 9% vinegar, mix well (this is necessary so that they dissolve better in our salad).

5. Mix zucchini, carrots and onions in one container and pour in the resulting marinade, then pour in vegetable oil and mix thoroughly.

6. Cover the container with the salad with cling film and put it in the refrigerator for 2 hours, during which time you need to stir it a couple of times.

7. After 2 hours, the salad will give juice, and we begin to place it in already sterilized jars, then cover with lids.

8. Place a towel in a large saucepan, pour water and place the jars, bring to a boil and sterilize for 15-20 minutes.

9. Then we twist it, cool it and send it to a storage place (cellar, refrigerator). Bon appetit.

Zucchini for the winter is like mushrooms - Easy and tasty to cook

Ingredients:

• Zucchini – 1.5 kg.
• Salt – 1 tbsp. spoon (heaped)
• Granulated sugar – 2 tbsp. spoons
• Garlic – 1 head
• Fresh herbs (parsley, dill) – 1 bunch
• Dill umbrellas - a couple of pieces
• Allspice peas - to taste
• Cloves - to taste
• Vegetable oil – 150 ml.
• Apple cider vinegar 6% - 150 ml.
• Ground black pepper - to taste.

Cooking method:

1. First, let's prepare the jars and lids. We will sterilize in a way convenient for you. We put them in a deep basin.

2. Rinse the zucchini under running water, cut off both sides (if the fruits are hard, peel and remove the seeds).

3. Wash the greens, finely chop them and place them in a bowl with the zucchini.

4. Peel the garlic and pass it through a press (you can grate it on a fine grater). We also put it in a bowl with the main mass.

5. Then pour 150 ml into the container with the ingredients. vegetable oil, 150 ml. apple cider vinegar.

6. Add 1 teaspoon of ground pepper, salt and sugar, mix everything thoroughly.

7. Leave them for 2-3 hours so that the zucchini releases its juice, be sure to stir the ingredients during this time.

8. 3 hours have passed, the zucchini has given a good amount of juice, we transfer it to jars. Place 4 pieces on the bottom of the jar. allspice, a couple of cloves, an umbrella of dill and now fill the jar with zucchini to the very neck, cover with lids.

9. Now let's sterilize. We take a pan, put a cloth on the bottom and put a jar, pour water up to the hangers of the jars. When the water boils, sterilize for 10 minutes.

10. Screw on the lids of the jars, turn them upside down and wait for them to cool completely. The zucchini tastes like mushrooms, or more precisely milk mushrooms. Bon appetit.

Zucchini caviar at home

The caviar according to this recipe turns out to be amazingly tasty, tender, beautiful in color and thick in consistency.

Ingredients:

• Zucchini – 1.5 kg.
• Onions – 4 pcs. (medium heads)
• Carrots – 3 pcs.
• Garlic – 5 cloves
• Sunflower oil – 125 ml.
• Sugar – 50 gr.
• Salt – 25 gr.
• Tomato paste – 150 gr.
• Ground black pepper – 0.5 teaspoons
• Vinegar 9% - 25 ml.

Cooking method:

1. Peel the onion and chop it finely.

2. Peel the garlic, press it down with a knife and chop it finely.

3. Wash the carrots and grate them on a coarse grater.

4. Take a pan with a thick bottom, pour in 150 g. vegetable oil, heat it. Then lay out the vegetables and fry them for 10 minutes over medium heat.

5. While the vegetables are roasting, prepare the zucchini. Remove the skin and trim the tails on both sides. Cut into small cubes.

6. The vegetables are stewed, add salt, sugar and zucchini to them, mix everything thoroughly.

7. Simmer the vegetables over medium heat, stirring occasionally, for about 30 minutes.

8. After time, add ground black pepper and tomato paste, mix everything well.

9. Simmer the vegetables for another 10 minutes and add 9% vinegar and stir. Taste it, if you are missing any ingredients, add them.

10. Now you need to blend the entire mass with a submersible blender until smooth.

11. Place the caviar on the stove again, cover with a lid and wait until it boils.

12. Place the caviar in pre-sterilized jars and screw on the lids.

13. Turn them upside down, wrap them in a warm blanket and leave until completely cool.

14. Then we put it away in a storage place. Bon appetit.

How to cook zucchini with tomato paste

Ingredients:

• Young zucchini – 3 kg.
• Fresh herbs - to taste
• Garlic – 100 gr
• Tomato paste – 500 gr.
• Seasonings for Korean carrots – sachet
• Vegetable oil – 1 tbsp.
• Vinegar 9% – 150 ml
• Granulated sugar – 200 gr
• Rock salt – 40 gr.

Cooking method:

1. Rinse the zucchini under running water, cut off the ends and cut into small slices.

2. Place them in a large basin, cover them with sugar, salt, seasoning for Korean carrots and add tomato paste, pour in vegetable oil and vinegar, mix thoroughly.

3. Place the ingredients on the stove and bring to a boil over medium heat, then reduce the heat and cook for about an hour, stirring occasionally.

4. Wash the greens and finely chop them. Peel the garlic cloves and grate them on a fine grater. Place everything in the container with the zucchini, mix and cook for 20 minutes.

5. When the snack is ready, distribute it into pre-sterilized jars. Close with lids, turn upside down and wrap in a warm blanket, leave overnight until completely cooled and put away in storage. Bon appetit.

A simple recipe for zucchini with mayonnaise

Ingredients:

• Zucchini – 3 kg.
• Onions – 500 gr.
• Mayonnaise – 250 gr.
• Tomato paste – 250 gr.
• Vegetable oil – 150 gr.
• Sugar – 0.5 cups
• Salt – 2 tbsp. spoons
• Ground black pepper – 0.5 teaspoon
• Bay leaf – 2 pcs.

Cooking method:

1. Peel the main vegetable from the peel and seeds, peel the onion, and pass everything through a meat grinder.

2. Transfer the ingredients into a saucepan, add mayonnaise, then add tomato paste and pour in vegetable oil.

3. Put everything on medium heat and mix thoroughly, cook for 1 hour.

4. Put sugar, salt, pepper, bay leaf into the pan and continue cooking for another 1 hour.

5. When all the ingredients are cooked, take out the bay leaf and place it in sterilized jars, roll it up, turn it upside down and wrap it in a blanket until it cools completely. We put it in storage. Bon appetit.

Fragrant zucchini for the winter like cucumbers

Cooking method:

• Zucchini – 5 kg.
• Dill umbrellas - to taste
• Garlic - head
• Black peppercorns – 80 pcs.
• Allspice – 24 pcs.
• Bay leaf – 8 pcs.
• Hot capsicum – 2 pcs.
• Vinegar 9% – 2 tbsp. spoons on a jar
• For the marinade:
• Water – 3 liters
• Salt – 3 tbsp. spoons
• Sugar – 4-5 tbsp. spoons.

Cooking method:

1. Take the zucchini, wash them thoroughly under running water, cut off the tails on both sides. Cut them into slices 1 cm thick.

2. Wash the hot capsicum and cut into circles.

3. Take clean, dried jars. In each jar we put an umbrella of dill, two or three cloves of garlic, a piece of hot capsicum, two or three allspice peas, 8-10 pcs. black peppercorns.

4. Place the zucchini as tightly as possible, and add more dill on top.

5. Now set the water to boil, pour boiling water over our preparations, cover with lids and leave for 15 minutes.

6. After 15 minutes, using a nylon lid with holes, drain the water into the pan.

7. Add sugar and salt to the water, mix everything thoroughly and put on fire.

8. At this time, pour 2 tbsp into the jars. spoons 9% vinegar. Pour in boiling marinade. Close the lid and roll up. Turn the jars upside down, wrap them in a warm blanket and wait for them to cool completely. Bon appetit.

Video of delicious Uncle Bens zucchini salad

This video presents an awesome recipe for a delicious salad for the winter.

Enjoy your meal!

From the recipes below you will learn how to prepare zucchini for the winter. The neutral taste of the vegetable allows you to combine it with other ingredients, seasonings, spices and marinades, creating amazing-tasting snacks. In addition, chopped fruits can be frozen and used in the off-season as needed.

How to close zucchini for the winter?

All kinds of zucchini preparations for the winter will help to significantly diversify and refresh the menu in the cold season, when the harvest period is far behind. The proposed ideas will help you decide on the choice of suitable recipes and implement them in practice.

1. Zucchini for the winter can be chopped and marinated in a simple or more intricate marinade.
2. Young fruits are used entirely, cutting off the edges, and more mature ones are removed from the peel and the middle with seeds.
3. If you add sliced ​​squash with other vegetables and simmer, you will get delicious lecho, salad, adjika, vegetable caviar.
4. By following the tricks of proven technology, you can prepare a snack with a taste similar to pineapples or mushrooms.
5. When zucchini dishes are prepared for the winter, the vegetable can also be frozen by cutting it into slices.

Recipe for pickled zucchini for the winter

The simplest vegetable preparation is pickled zucchini for the winter without sterilization. The proposed recipe can be adapted to suit your taste preferences by adding other spices or adjusting the proportions of the marinade components. In addition to traditional dill with horseradish and currant leaves, you can add parsley, celery, and basil. The calculation is given for one liter jar.

Ingredients:

• zucchini – 1-1.5 pcs.;
• salt – 1 teaspoon;
• sugar – 2 teaspoons;
• vinegar - 1 tbsp. spoon;
• laurel – 1 pc.;
• garlic – 1-2 cloves;
• black and allspice peas - 3-5 pcs.;
• dill umbrellas, horseradish and currant leaves.

Preparation

1. Place herbs, bay, garlic, and pepper at the bottom of a sterile jar.
2. Add slices of zucchini and pour boiling water over everything.
3. After 10 minutes, the infusion is drained and allowed to boil.
4. Repeat the procedure 1 more time.
5. Salt and sugar are poured into a jar, vinegar and boiling infusion are poured.
6. Seal the zucchini for the winter, wrap it until it cools.

Zucchini in chili ketchup - a recipe for the winter

Moderately spicy and piquant are suitable for the winter. You can make your own tomato supplement from fresh tomatoes, boiled until thick, or use ready-made ketchup purchased in a store. The result will pleasantly surprise you and delight you with the excellent taste of the resulting product.

Ingredients:

• zucchini – 2 kg;
• chili ketchup – 1 glass;
• salt – 2 tbsp. spoons;
• sugar – 1 glass;
• laurel – 5-6 pcs.;
• vinegar 9% – 200 ml;
• water – 1 l;
• garlic – 4 cloves;
• black peppercorns – 20 pcs.

Preparation

1. Zucchini is cut and placed in sterile jars, adding peppercorns, garlic, and bay.
2. Pour boiling water over the slices twice, bringing the drained liquid to a boil.
3. For the third time, add salt, sugar, ketchup to the infusion, boil for a minute, pour in vinegar and pour the marinade into jars.
4. Seal the zucchini with ketchup for the winter, wrap it until it cools.

Zucchini lecho for the winter

For the winter, prepared according to the following recipe, you will delight with a balanced, pleasant, moderately piquant taste, appetizing appearance and amazing aroma. If desired, water with tomato paste can be replaced with a portion of tomato puree, homemade sauce, or simply chopped tomatoes in a blender.

Ingredients:

• zucchini – 2 kg;
• bell pepper and onion – 1 kg each;
• salt – 2 tbsp. spoons;
• sugar – 1 glass;
• oil – 1 glass;
• tomato paste – 500 g;
• water – 700 ml;
• vinegar 9% – 3 tbsp. spoons;
• water – 1 l;
• allspice – 5 peas.

Preparation

1. Mix water, pasta, oil, salt, sugar, pepper, boil for 3 minutes.
2. Add chopped zucchini, simmer for 10 minutes, add slices of sweet pepper.
3. After another 10 minutes of stewing, throw in the onion rings, simmer everything together for 20-30 minutes, pour in vinegar and pack the mixture into sterile jars.
4. Cover the zucchini with lids for the winter and wrap it until it cools.

Zucchini is like pineapple for the winter

The following recipe for canning zucchini for the winter will allow you to enjoy a sweet variation of the preparation, which in its taste characteristics will replace canned pineapples. The secret to success is using pineapple juice, the taste and aroma of which is absorbed by the zucchini slices, turning into the desired delicacy.

Ingredients:

• zucchini – 2 kg;
• pineapple juice – 700 ml;
• sugar – 1 glass;
• citric acid – 1.5 teaspoons;
• vanillin - a pinch.

Preparation

1. Combine store-bought pineapple juice, sugar, citric acid and vanillin in a saucepan and heat to a boil.
2. Peel the zucchini, cut into circles and cut out the middle with a glass.
3. The resulting rings are immersed in boiling syrup, boiled for 15 minutes, placed in sterile jars, sealed and wrapped until cool.

Korean zucchini salad for the winter

For the winter, it will allow you to enjoy the sharpness and piquantness of the preparation with an oriental accent. In this case, the squash pulp, like carrots, is grated into strips on a Korean grater. However, if desired, the cutting shape can be changed by chopping the vegetable into slices, semicircles or slices.

Ingredients:

• zucchini – 1 kg;
• carrots and onions – 150 g each;
• bell pepper – 2 pcs.;
• garlic – 1 head;
• dill and parsley – 0.5 bunch each;
• vinegar and oil - 5 tbsp each. spoon;
• sugar – 3 tbsp. spoons;
• salt – 2 teaspoons;
• seasoning for carrots in Korean - 1 tbsp. spoon.

Preparation

1. Combine grated zucchini, carrots, garlic and bell pepper in a saucepan.
2. Add the remaining ingredients and leave for 2 hours.
3. Place the mixture into jars, sterilize for 20 minutes, seal, and allow to cool upside down.

Adjika from zucchini for the winter

Spicy zucchini for the winter, prepared taking into account the following recommendations in the form of adjika, will pleasantly surprise you with its stunning harmonious and piquant taste. The resulting snack is good just with a slice of fresh crispy bread, toast, or as an addition to pasta or meat dishes.

Ingredients:

• zucchini – 3 kg;
• carrots and sweet peppers – 0.5 kg each;
• garlic – 5 heads;
• tomatoes – 1.5 kg;
• sugar – 100 g;
• vinegar – 100 ml;
• salt and hot pepper - 2 tbsp. spoons;
• oil – 200 ml.

Preparation

1. All vegetables, except garlic, are ground in a meat grinder.
2. Add salt, sugar, pepper, butter and boil for 30 minutes.
3. Add garlic, after 5 minutes of cooking vinegar, heat for a minute.
4. Zucchini is sealed for the winter in sterile jars, which are wrapped until cool.

Zucchini caviar for the winter - a simple recipe

For the winter, it will be an excellent side dish for a winter weekday meal or an independent snack that can be served with a slice of bread. Tomato sauce can be replaced with paste or, on the contrary, with fresh twisted tomatoes, and for spiciness, add ground red pepper or chili.

Ingredients:

• zucchini – 3 kg;
• tomato sauce and mayonnaise – 250 g each;
• garlic – 10 cloves;
• sugar and vegetable oil – 100 g each;
• vinegar – 40 ml;
• salt – 1 tbsp. spoon.

Preparation

1. Zucchini and garlic are passed through a meat grinder and placed in a saucepan.
2. Add mayonnaise, sauce, sugar, salt, butter.
3. Boil the mass for 2.5 hours, pour in vinegar, heat for a minute and pack the caviar into sterile jars.
4. Canning zucchini for the winter in the form of caviar is completed by sealing the containers, which are then wrapped and left to cool.

Zucchini like milk mushrooms - a recipe for the winter

Read on to learn how to make winter zucchini like mushrooms. The resulting marinated vegetable slices resemble canned milk mushrooms in taste and texture. To create the desired effect, remove the skin from the squash fruits and remove the middle with the seeds. The pulp is cut into cubes or small slices.

Ingredients:

• zucchini – 3 kg;
• dill – 2 bunches;
• garlic – 10 cloves;
• sugar – 150 g;
• vinegar and oil - 1 glass each;
• ground black pepper – 1 tbsp. spoon;
• salt – 2 tbsp. spoons.

Preparation

1. Chopped zucchini, garlic, dill and marinade components are mixed in one container and left for 3 hours.
2. Place the mixture into jars, sterilize them for 10 minutes, then seal them and turn them over with the lids down.

How to freeze zucchini for the winter?

Having mastered the recipes for popular canning, it’s time to figure out how to freeze zucchini fresh for the winter. A similar preparation can be used for preparing soups, stews, vegetable purees and other dishes.

1. Zucchini can be frozen in cubes, circles, half circles, or even as a puree.
2. To maintain their shape, remove excess moisture and thicken the pulp, steam the slices for 5 minutes.
3. Dry the zucchini, put it in bags, and put it in the freezer.

Zucchini is one of the most common vegetables in our country. They were introduced to Russia in the 16th century, but only a few years later did the fruits begin to be eaten. It was found that they have a beneficial effect on the body.

You can prepare a large number of dishes from them. In addition, zucchini lends itself to any type of processing. The vegetable season is already ending, so zucchini lovers better prepare them for the winter.

Over the course of several centuries, many ways to preserve these fruits have been invented. Naturally, it is impossible to cover all the recipes in one article, so we will look at popular options for pickling delicious zucchini.

Before cooking, you need to select only whole fruits without dents or signs of rotting. Otherwise, the workpiece may swell within a few days.

Canning zucchini at home without sterilization. Very tasty

Let's look at one of the simplest methods of canning. In this case, sterilization of the workpiece is not required. The whole process takes just a few minutes.

Ingredients for a three-liter jar:

• 1.3 kg zucchini.
• 1 piece hot pepper.
• 3-5 cloves of garlic.
• 8 cm horseradish root.
• 3 dill umbrellas.
• 4 tbsp 9% vinegar.
• 3 tbsp white sugar.
• 3 tbsp table salt.
• 8 black peppercorns.
• 4 peas of allspice.
• 1-2 bay leaves.

Step by step canning process

First you need to thoroughly wash the glass jars with soda solution, after which they must be sterilized in any way. Then wash the greens and place 2-3 dill umbrellas on the bottom of the jar.

Cut the hot pepper into rings, 2-3 cm thick. Add 2 pieces to the jar along with the seeds. Also send, peeled garlic cloves and horseradish root.

Wash the zucchini under running water and cut into discs 1.-1.5 cm thick. Then put them in a jar. It is recommended to shake the contents periodically so that the vegetables are well compacted.

Then fill the jars with boiling water. Cover with sterilized lids and leave for 10-15 minutes.

Then the liquid must be drained into a separate container. You should get about 1.5 liters.

Add granulated sugar and rock salt, bay leaf and peppercorns to the water. Place the pan on the burner and bring the liquid to a boil. After this, add table vinegar.

Fill the jars to the very top with the prepared brine.

After this, the jars must be rolled up with lids using a special key, then turned upside down and checked for leaks. If the container is hermetically sealed, then the workpiece should be left for one day and stored in a cellar or pantry.

To ensure crispy vegetables, it is not recommended to cover the jars.

Canning zucchini for the winter in a liter jar. Photo recipe

Thanks to this method, you can also cook crispy zucchini. They can not only be served with various dishes as snacks, but also used to prepare various salads. The duration of storage depends on the quality of the vinegar. The indicated amount of ingredients is designed for 3 1 liter jars.

Ingredients:

• 8-10 young zucchini, depending on size.
• 4 tbsp rock salt.
• 5 tbsp granulated sugar.
• 100 ml table vinegar.
• 3 bay leaves.
• 6 cloves of garlic.
• Dill, horseradish leaves.
• 15 peas of allspice.
• 3 leaves each of cherry, apple and currant.

Cooking method

Liter jars must be washed and then sterilized. To do this, you can use steam, boiling water, oven or microwave. Pour boiling water over the lids.

Peel the garlic cloves, wash all the greens under running water and chop the horseradish leaves. All ingredients should be placed at the bottom of the jars. That is, the specified amount of ingredients must be divided into three parts.

Wash fresh zucchini, cut off the tails, and then cut into small discs no more than 1 cm thick. If the fruits are very large, then the circles should be divided into two parts.

At the next stage, the chopped zucchini needs to be placed in jars with the ingredients. Vegetables should be added as densely as possible.

Then you need to boil water in a saucepan and fill it with food jars.

Cover the containers with lids and a towel and wait about 20 minutes until the liquid has cooled. Then the water needs to be poured into the pan.

Add rock salt to the drained water. It should be noted that it is not recommended to use iodized salt for preserving vegetables. It is also necessary to add salt and stir thoroughly until the crystals are completely dissolved. Bring the liquid to a boil, pour in the vinegar and leave on the stove for another minute.

Fill the jars to the very top with boiling brine.

Now the workpiece needs to be tightened using a special key.

Place the jars in a dark place upside down, wrap them in a blanket and leave for several days. For further storage, it is recommended to use a pantry or cellar.

It is much more convenient to roll vegetables into liter jars, since once opened they are not stored for a long time, and it is not always possible to eat a three-liter jar in one day.

Canned crispy zucchini. The most delicious!

Let's now try to prepare zucchini with sterilization. This recipe has been tested for years, so you are sure to get crispy and tasty zucchini. The indicated quantity of products is designed for 8 1 liter cans.

Ingredients:

• 5 kg of zucchini.
• Greenery.
• Currant leaves.
• Horseradish root.
• Hot peppers.
• Bay leaf.
• Dill umbrellas.
• Peppercorns.
• Horseradish leaves.
• Garlic.
• 300 ml table vinegar.
• 6 tbsp table salt.
• 5 tbsp white sugar.

Canning process

Before preparing the product, you need to prepare the jars. That is, wash them with a soda solution, and then rinse with cold water. If desired, you can sterilize.

Now you can start preparing the brine. Add 3.5 liters of filtered water to the pan, add sugar and salt to it.

When the liquid boils, you need to add vinegar.

Now let's move on to the greens. You need to wash the dill and chop it. Cut the horseradish leaves into 5 cm pieces. Peel the garlic cloves and divide them into two parts.

Place horseradish leaves, dill umbrellas, peppercorns, garlic, and bay leaves on the bottom of the jar. If desired, you can add blackcurrant leaves and parsley.

Let's start preparing the zucchini. They need to be washed well, and then cut into 1.5 cm circles. If you have large fruits, then they can be cut into semicircles or quarters. This will not change the taste of the snack.

After this, the vegetable slices need to be placed in jars with spices and herbs.

Pour boiling marinade over the zucchini and cover the jars with lids.

After this, the workpiece must be sterilized. To do this, place a towel on the bottom of the pan and place the zucchini in it. Pour hot, but not boiling water up to the hangers of the jars. Place the pan on the stove and wait for it to boil, then sterilize for 10-15 minutes

After this, the cans need to be removed and rolled up with a special key. The jars should be covered upside down with a blanket or towel until they cool.

Canned zucchini like mushrooms

If you cook zucchini this way, the dish will often decorate the table. If you try them with your eyes closed, it will be difficult to understand that these are not mushrooms. This recipe will especially appeal to people who live far from a forest plantation and do not have the opportunity to pick mushrooms.

Ingredients:

• 1 piece of ripe zucchini.
• Garlic according to preference.
• Sunflower oil and table salt to taste.

Cooking method

Before canning, you need to prepare all the ingredients so that you don’t waste your time searching for the necessary products during the process.

Wash the zucchini and peel the skin using a vegetable peeler or a regular knife.

On a cutting board, cut the zucchini into medium cubes as shown in the image. If the pieces are small, they will boil and become soft during cooking.

Place the zucchini cubes in a saucepan and add chopped garlic to them. Mix everything thoroughly.

Now you need to prepare the marinade. Add sunflower oil, salt, sugar and vinegar to a separate container. Stir well until a homogeneous mass is formed.

Pour the marinade over the zucchini and mix everything. Cover the pan with a lid and place in the refrigerator for 2-3 hours. During this time, the vegetables will be saturated with the aroma of spices and infused.

At the next stage, you need to put the pan on the burner and turn on low mode. Do not remove the cover. Vegetables should cook for 15-20 minutes. During cooking, the contents must be stirred periodically. To avoid damaging the zucchini, it is better to use a wooden spatula.

In the meantime, you need to sterilize the jar. When the vegetables are ready, they need to be carefully placed in a container, add allspice and screw on the lid.

Zucchini is ready like mushrooms. Now the workpiece needs to be removed to a cellar or other cool place.

Canned zucchini like pineapple

Another interesting recipe. Zucchini can be cooked in such a way that it will taste like pineapple. Preparing the delicacy does not require much experience. Sterilization of the workpiece is not required, so the entire procedure takes little time.

Ingredients:

• 1 kg of zucchini.
• 150 g sugar.
• 500 ml pineapple juice.
• ½ tsp citric acid.

Step-by-step preparation

First you need to mix citric acid, vanillin and granulated sugar in a plate. Then you need to cut the zucchini. The shape of vegetables can be absolutely any, there will be no fundamental difference. First, the fruits must be washed, dried with a paper towel, the stalk removed and the peel cleaned.

Place the zucchini pieces in a saucepan, add pineapple juice so that it completely covers the vegetables.

Place the pan on the burner and bring the vegetable mixture to a boil.

When the zucchini boils, remove it from the heat, add sugar in small portions, stir thoroughly until the crystals dissolve. Then put the pan back on low heat. After boiling, cook the vegetables for about 30 minutes until the zucchini has softened. To prevent the syrup from burning, the mass must be constantly stirred with a wooden spatula.

While the zucchini is cooking, you need to wash and sterilize the jars. After this, place the vegetables in jars, pour in the pineapple syrup, and then roll up the lids. Leave to cool upside down.

The next day you can try a snack. I am sure that it will turn out wonderful and will really resemble the taste of pineapples.

Zucchini canned for the winter like cucumbers without sterilization

As you can see, zucchini is a versatile vegetable. You can make a snack from them that can replace both mushrooms and pineapples. Now let's look at a recipe that will make zucchini taste like pickles.

Ingredients:

• 1 zucchini.
• Garlic according to preference.
• 0.5 horseradish leaves.
• Black peppercorns.
• 3 currant leaves.
• 3 tbsp sugar.
• 2 tbsp salt.
• 150 ml table vinegar.

Canning method

In order to cook zucchini like cucumbers, it is recommended to use overgrown fruits. They need to be peeled and cut lengthwise into two parts to make it easier to remove the seeds. Then cut the vegetables first into half rings 1.5 cm thick, and then into medium cubes, as shown in the image.

Wash the greens, peel the garlic. Place a horseradish leaf, 2 cloves of garlic, divided into two parts, 3 peppercorns, and currant leaves at the bottom of a 700-gram jar.

Place the zucchini pieces tightly. To do this, it is recommended to shake the jar. Add a couple more peppercorns and a couple cloves of garlic on top.

Boil water in a saucepan and fill the jars to the top. Leave for a couple of hours so that the vegetables are well heated and the liquid cools.

After this, the water must be drained into a separate container. It will be useful for preparing marinade. Add sugar, salt and table vinegar to the liquid. Place the pan on the stove and bring the solution to a boil. After this, pour brine over the zucchini and roll up the jars.

Crispy zucchini can be used as a snack or as an ingredient for salads. It is recommended to store the workpiece in a cool place.

Canned zucchini like cucumbers with citric acid. Another recipe

There is another option for preparing zucchini, which tastes like pickled cucumbers. The recipe is slightly different. You can replace herbs and spices at your discretion.

Ingredients:

• 5-7 pieces of zucchini.
• Horseradish, cherry and currant leaves.
• 8-10 black peppercorns.
• 5 bay leaves.
• 1 tbsp salt per liter of water.
• 2 tbsp granulated sugar per liter of water.
• 1 tsp citric acid per liter of water.

Cooking process

Wash the young zucchini and cut into discs 1-1.5 cm thick. If you have large fruits, then the circles need to be cut into several pieces so that more can fit in the jar.

Wash and sterilize glass jars. Place bay leaf, peppercorns and garlic on the bottom. After this, add the greens specified in the recipe.

The next step is to send the zucchini slices to the jars. Try to compact them as tightly as possible.

Now you need to prepare the brine. To do this, pour water into a pan, add salt, sugar and citric acid. If possible, you can use lemon juice. Mix everything thoroughly and wait for the liquid to boil. Fill the jars to the very top with hot marinade. Then cover with a lid and sterilize for 10-20 minutes.

Wrap the inverted jars in a blanket and place them in a dark place to cool.

This preparation can be stored all winter. If you can't wait to try canned zucchini, it's best to do so no earlier than a week later. The whole procedure takes no more than 1.5 hours.

Be sure to use the above recipes. The zucchini turns out very tasty and crispy.