Zucchini is an easy-to-care crop, and even inexperienced gardeners reap an impressive harvest during the season. It often turns out that there is simply nowhere to put them. Prepare zucchini in tomatoes for the winter, and you will be satisfied, and the harvest will be used. Let's look at some interesting recipes for preserving these vegetables in tomatoes.

Recipe No. 1

Ingredients:

1. Young vegetables – 5 kg;
2. Sugar – 2 partial glasses;
3. Vegetable oil – 220 grams;
4. Salt – one tablespoon;
5. Homemade tomato – 2 liters;
6. Homemade adjika – 1 glass;
7. Red ground pepper- tea spoon;
8. Garlic – head;
9. Parsley - medium bunch;
10. Vinegar essence – 155 grams.

How to cook

Cut young washed vegetables into slices. Place parsley sprigs on the bottom of sterilized jars and place circles on it. Do not fill jars to the very top. Next, prepare the dressing. Pour the tomato into the pan, add salt, garlic, butter, sugar, and pepper. Stir and pour in a glass of adjika. Boil the dressing and boil for 5 minutes. Pour the preparations into jars and send for sterilization for 25 minutes. The snack turns out very tasty and original. If you use overripe samples for cooking, they are cleaned and the core and seeds are removed. Prepare this winter snack It is possible already at the beginning of summer, when other vegetables are just ripening in the garden.

Recipe No. 2

We will need:

• Zucchini – 2 kg;
• Tomatoes – 1 kg;
• Carrots – 3 pieces (medium);
• Onion – 3 large heads;
• Bell pepper – 2 thick-walled;
• Vegetable oil.

Preparation:

Fry the vegetables cut into slices in oil. Fry the pepper, cut into strips, together with chopped onion and grated carrots. Place all the vegetables in jars in layers. To season the appetizer, boil twisted tomatoes along with sugar and salt. Pour hot tomato over the preparations. This salad is sterilized for 30 minutes, then rolled up with lids.

Recipe No. 3

To prepare you will need:

Preparation

Combine butter, sugar, vinegar and salt in a saucepan. We grind the peppers (both sweet and hot) through a meat grinder; it is better not to remove the seeds from hot peppers. We also twist the garlic. We add everything to the pan, put it on the stove and wait for everything to boil. After boiling, add chopped circles to the mixture. Let's pour it in here tomato paste.

Recipe No. 4

If you have accumulated overripe specimens, do not rush to throw them away. Prepare delicious lecho zucchini in tomato and garlic. Those who taste it will not even guess that the vegetables were in a state of substandard condition.

Ingredients for zucchini lecho in tomato and garlic:

Preparation

Chop the peeled vegetables into cubes. Place the pepper, cut into strips, in one pan with the zucchini. Add sugar, salt, oil and water. This lecho needs to be simmered for 40 minutes, stirring. At the end of cooking, add garlic, spices and vinegar. Place the hot lecho into pre-sterilized jars and screw on the lids.

Recipe No. 5

Compound:

• Zucchini – 2 kg;
• Tomato paste, sugar, vegetable oil- all in a glass;
• Vinegar essence - 1 tablespoon;
• Onions and tomatoes - 10 medium-sized specimens each;
• Carrots and peppers – 4 pieces each;
• Water – 1 liter.

Cooking method

Peeled and seeded vegetables, cut into cubes. Add butter, sugar and salt to them; mix well. Add tomato paste diluted with water here. Cook all this for 10 minutes. Then add the grated carrots and cook for another 1 minute. Meanwhile, finely chop the tomatoes, add to the total mass along with vinegar and cook again for 10 minutes.

Ready snack in tomato, put into jars and roll up. No sterilization is required for this recipe.

Choose the cooking option you like, cook and delight your household and guests.

Delicious zucchini in tomato juice for the winter can be prepared very quickly and tasty using this recipe. The zucchini turns out crispy, keeps its shape, and tomato juice Due to spices it acquires aroma and rich taste.

This preparation is very useful in winter for serving with the main dish as a side dish. My family loves these zucchini with mashed potatoes and cutlets.

We will prepare all the products according to the list. It is advisable to use very young zucchini, in which the seeds have not yet formed, then there will be no need to clean the seeds first. It is best to use overripe tomatoes. You can use simple store-bought juice, it also turns out quite well.

For this recipe, I use tomato juice that I prepare myself. I prepare tomato juice like this: I scald the tomatoes with boiling water, remove the skin, cut the tomatoes into slices and remove all the liquid and seeds. I beat the pulp in a food processor and then cook it on the stove in a saucepan for about 20 minutes after boiling, without salt or adding any spices.

IN finished form The tomato juice turns out so homogeneous and thick.

Wash young zucchini and cut into small cubes. I didn't remove the peel, it's very tender. And even without the peel, if the zucchini is juicy and watery, during the cooking process they can become boiled, but thanks to the peel they keep their shape.

Place zucchini in boiling juice.

Add salt, pepper and sugar to the pan. Pour in vegetable oil. Cook the zucchini in the tomato, stirring, for 20 minutes over medium heat.

Chop the garlic and chili pepper finely with a knife and add to the zucchini in tomato juice.

Cook the zucchini for another 10 minutes, then add the vinegar and cook for another 10 minutes.

Place the hot zucchini in tomato juice into sterilized dry jars and screw the lids on the jars tightly.

We wrap the finished zucchini in jars with a blanket or a warm blanket and leave them there until they cool completely. Then we transfer the jars of zucchini to a cool storage room.

Zucchini in tomato juice is ready for the winter. Delicious addition To daily menu. Bon appetit!

Speaking about zucchini preparations for the winter, the first thing I want to talk about is zucchini salad for the winter. This dish is not only especially tasty, but can also decorate any table, even a festive one. Let's look at how to make zucchini salad for the winter.

Ingredients:

• 3 kg zucchini
• 500 grams of red bell pepper
• 1 hot pepper
• 1 cup of sugar
• 1 cup vegetable oil
• 2 tablespoons salt
• 4 tablespoons tomato paste
• 1 head of garlic
• 1 tablespoon 70% vinegar.

Recipe for making zucchini salad for the winter:

In order to prepare a zucchini salad for the winter, you must first prepare all the ingredients. We clean the bell and hot peppers from seeds and cut them into fairly large slices. We clean the zucchini and cut it into cubes.

Twist it hot peppers, bell pepper and zucchini in a meat grinder. Place vegetables in large saucepan. Add sugar, vegetable oil, salt and tomato paste to the zucchini salad for the winter. Mix everything well.

Put the pan on the fire. Bring to a boil. Stew zucchini salad for the winter for 50 minutes. Don't forget to stir.

5 minutes before the end of cooking, add chopped garlic to our winter zucchini salad. After 3 minutes, add vinegar. Mix everything well.

We put the zucchini salad in sterilized jars for the winter. Close with lids and put in a cool place.

Sauerkraut with zucchini

Ingredients:

• 2 kg cabbage
• 2 zucchini
• 200 grams of carrots
• 20 grams salt (or to taste)
• 5 bay leaves
• 10 pieces. peppercorns.

Recipe for making sauerkraut with zucchini:

First you need to finely chop the cabbage. Peel the zucchini from the skin and seeds and cut into small cubes. Peel the carrots and grate on a coarse grater.

Place all the vegetables in a large container. Add Bay leaf, salt and peppercorns. Mix everything well. We try not to mash the vegetables alone.

Cover the cabbage with a plate and place the weight. Sauerkraut with zucchini, as a rule, it takes 3 days to prepare. After the specified time has passed, put the cabbage into jars and put it in the refrigerator.

Adjika from zucchini

Let's look at some more recipes for preparing zucchini for the winter, including greatest distribution I got adjika from zucchini.

As a rule, adjika from zucchini for the winter is prepared according to different recipes. Cooking zucchini adjika, you can safely experiment. For example, if you add hot pepper to it, then adjika from zucchini for the winter will turn out to be very piquant. Such spicy adjika zucchini is perfect for seasoning kharcho soup.

In general, squash adjika has quite wide application. Zucchini adjika can be served as a separate dish, or become an excellent addition to meat and cereal dishes. Spread zucchini adjika on bread and you will get delicious sandwiches. Overall, no matter what you make, this winter squash appetizer is a great addition to any meal.

Preparing adjika from zucchini for the winter is somewhat reminiscent of canning squash caviar or cooking. Let's look at the zucchini adjika recipe.

Adjika from zucchini for the winter is prepared from the following ingredients:

• 3 kg zucchini
• 500 grams of bell pepper
• 500 grams of carrots
• 5 cloves garlic
• 1 ½ kg tomatoes
• 200 ml vegetable oil
• 2 tablespoons salt
• 100 grams of sugar
• 2 ½ tablespoons ground red pepper.

Recipe for making adjika from zucchini for the winter:

We clean the zucchini from the skin and seeds. Cut into large slices. Remove seeds from bell peppers and chop coarsely. Peel the carrots and garlic. Wash the tomatoes and cut them into pieces.

After all the vegetables are prepared, we begin preparing adjika from zucchini for the winter.

We pass all the vegetables through a meat grinder. Place the squash adjika in a large saucepan. Add vegetable oil, salt and sugar. Place the pan with zucchini adjika on the fire. Bring to a boil. Adjika from zucchini for the winter is boiled for 40 minutes. Don’t forget to stir the squash adjika from time to time.

After 40 minutes, add ground red pepper to the pan. Cook for another 10 minutes. After this, adjika from zucchini is put into sterilized jars for the winter, closed with lids and sent to a cool place.

This is perhaps the easiest way to cook zucchini for the winter. Now let's look at more complex recipes harvesting zucchini for the winter.

Korean zucchini for the winter

As we already understood, recipes for canning zucchini for the winter are very diverse. Let's look at another one original recipe canning zucchini for the winter. This time we will prepare Korean zucchini for the winter. This zucchini appetizer for the winter will appeal to lovers of spicy dishes. How to cook zucchini for the winter Korean recipe? In order to prepare Korean zucchini for the winter, you need to take the following ingredients:

• 3 kg zucchini
• 500 grams of carrots
• 500 grams of onions
• 500 grams of sweet bell pepper
• 150 grams of garlic
• 1 cup of sugar
• 1 cup vegetable oil
• 1 cup table vinegar
• 2 tablespoons salt

Spices for Korean carrots taste.

Recipe for cooking Korean zucchini for the winter:

Canning zucchini for the winter should begin with preparing the vegetables. In order to prepare Korean zucchini for the winter, you need to peel and wash all the vegetables. After this, cut the vegetables into small strips or three of them on a grater for Korean carrots.

We put our Korean-style zucchini for the winter in a large saucepan. Add sugar, vegetable oil, vinegar, salt and seasoning for Korean carrots. Mix the zucchini well in Korean style for the winter. After that, we put them in jars.

After this, we cover the zucchini for the winter with lids, let them cool at room temperature, and put them in a cool place.

If you use screw caps, it is best to store the zucchini in the refrigerator for the winter.

Zucchini with mayonnaise

Here's another one interesting recipe zucchini for the winter. This is zucchini with mayonnaise. In order to prepare zucchini with mayonnaise for the winter, you need to take:

• 4 kg zucchini
• 500 grams of carrots
• 500 grams of onions
• 250 grams of mayonnaise
• 250 ml vegetable oil
• 250 ml 9% vinegar
• 7 tablespoons sugar
• 4 tablespoons salt
• 1 packet of ground black pepper.

Recipe for preparing zucchini with mayonnaise for the winter:

As always, we start canning zucchini by preparing the vegetables. We clean and wash all the vegetables. Cut the zucchini into strips onion chop, grate carrots.

Place the vegetables in a large container. Add mayonnaise, vegetable oil, vinegar, sugar, salt and pepper. Mix the zucchini appetizer well for the winter.

Divide into jars. In this case, we will not be able to cook zucchini for the winter without sterilization. Therefore, we sterilize the jars for 15–30 minutes (depending on the volume of the jar). Cover the prepared zucchini appetizer for the winter with lids. There are two ways to close zucchini for the winter. You can either roll the jars or seal them with screw caps. How you seal your zucchini will determine how you store your zucchini over the winter. If you roll up jars, you can store the zucchini snack for the winter in the cellar. If you are making zucchini preparations for the winter iron lids, then such zucchini preparations for the winter should be stored in the refrigerator.

Mother-in-law's tongue: canned zucchini for the winter

Continuing the topic of zucchini recipes for the winter, let’s look at another way to preserve zucchini for the winter. Let's cook the zucchini mother-in-law's tongue for the winter.

How to do canned zucchini for the winter?

Ingredients:

• 3 kg zucchini
• 1 ½ kg ripe tomatoes
• 5 sweet bell peppers
• 2 hot peppers
• 100 grams of garlic
• 250 ml vegetable oil
• 1 cup of sugar
• 1 cup table vinegar
• 1 tablespoon salt.

Recipe for making “Mother-in-Law’s Tongue” zucchini:

Preserving zucchini for the winter begins with preparing all the ingredients. In order to prepare canned zucchini for the winter, you need to peel the zucchini, bell and hot peppers, and garlic.

Wash the tomatoes and pass them through a meat grinder along with hot pepper. Cut the zucchini and bell pepper into strips. Chop the garlic in any convenient way.

We put all the vegetables in a large saucepan and start cooking canned zucchini for the winter.

Bring canned zucchini to a boil for the winter. After this, add vegetable oil, sugar, salt. Canning zucchini for the winter for 30 minutes. Don't forget to stir the canned winter squash from time to time.

5 minutes before the end of preserving the zucchini for the winter, add vinegar. Mix everything well.

Since we are preparing zucchini for the winter without sterilization, we should prepare sterilized jars in advance.

When the time for preserving zucchini for the winter is over, put the zucchini in sterilized jars. Close with lids.

We already know quite a lot of recipes on how to cook zucchini for the winter. However, most of the listed winter zucchini recipes were salads. Now we will look at recipes for pickled zucchini for the winter and a recipe for zucchini lecho.

Zucchini lecho

The recipe for lecho from zucchini and pepper is slightly different from traditional recipe lecho. Let's look at how to make lecho from zucchini and pepper. In order to prepare zucchini lecho, we will need:

• 2 kg zucchini
• 2 kg tomatoes
• 3 cloves of garlic
• 3 onions
• 500 grams of bell pepper
• 1 carrot
• 1 hot pepper
• 1 bunch of greens
• 1 cup of sugar
• 2 tablespoons salt
• ½ cup 9% vinegar.

How to make lecho from zucchini and pepper? To cook zucchini lecho, you need to chop the tomatoes and put them in a large saucepan. Bring to a boil over medium heat.

Then you need to prepare the products for zucchini lecho. To do this, we clean zucchini, garlic, carrots, onions, bell peppers and hot peppers.

Three carrots on a grater. We pass the garlic, onion and hot pepper through a meat grinder. Place the vegetables in a saucepan with the tomatoes. Cook zucchini lecho for 5 minutes.

Cut the zucchini and bell pepper into strips. Place the vegetables in the pan. Add sugar and salt to the zucchini and pepper lecho. Mix the zucchini lecho well. Cook lecho from zucchini and pepper for about 20 - 25 minutes. 5 minutes before the end of the cooking time, add chopped herbs and vinegar to the zucchini and pepper lecho.

We prepare zucchini for the winter without sterilization. Therefore, we put the finished zucchini lecho for the winter in sterilized jars and close the lids.

The calorie content of zucchini lecho is approximately 55 kcal per 100 grams of product.

In addition, there are recipes for canning zucchini with ketchup. As a rule, these recipes for canning zucchini with ketchup do not contain tomatoes. We replace them with tomato ketchup.

Salted zucchini like milk mushrooms

Let's consider another way to preserve zucchini for the winter. This time we'll cook salted zucchini like milk mushrooms for the winter. How to pickle zucchini for the winter? In order to prepare salted zucchini for the winter, you need to take:

• 3 kg zucchini
• 2 carrots
• 2 heads of garlic
• 1 cup of sugar
• 2 tablespoons salt
• 1 ½ cups vegetable oil
• 1 cup 9% vinegar
• 1 tablespoon ground black pepper
• Greens (parsley and dill) 1 bunch each.

How to cook zucchini like milk mushrooms for the winter? We begin salting zucchini for the winter by preparing the zucchini itself. In order to prepare zucchini like milk mushrooms for the winter, you need to peel the zucchini and cut them small cubes. Place the chopped zucchini in a large saucepan. In the same pan we add carrots, cut into slices, chopped garlic and chopped herbs. Add sugar, salt, vegetable oil, pepper and vinegar to zucchini like milk mushrooms for the winter. Mix everything well and leave our salted zucchini at room temperature for 3 hours.

After this, we place the zucchini like milk mushrooms in jars for the winter.

In this case, we won’t be able to make zucchini for the winter without sterilization, since zucchini, like mushrooms, did not survive the winter heat treatment. Therefore, it is necessary to sterilize the jars for 40 minutes. After this, close the lids and put the zucchini in a cool place for the winter.

Spicy zucchini salad

Here is another recipe for how to cook zucchini for the winter. This time we'll do spicy zucchini for the winter with garlic. To prepare zucchini with garlic for the winter, take:

• 5 kg zucchini
• 5 heads of garlic
• 500 grams of carrots
• 150 ml table vinegar
• 3 hot peppers
• 200 ml vegetable oil
• 3 tablespoons salt
• 1 cup of sugar
• Spices (peppercorns, bay leaf).

Recipe spicy salad from zucchini for the winter:

We clean the zucchini and cut it into fairly thin slices. Grate the carrots, chop the garlic and hot pepper.

Place everything in a large saucepan. Add the rest of the ingredients. Put the pan on the fire. Bring to a boil. After this, winter zucchini is boiled for 15 minutes.

We prepare zucchini for the winter without sterilization. Therefore, we lay out ready zucchini for the winter in sterilized jars and close tightly with lids.

Marinated zucchini

Exist various recipes marinated zucchini for the winter. Some people like to cook pickled zucchini with cucumbers, while others make pickled zucchini separately. We'll look at how to make pickled zucchini instant cooking. How to pickle zucchini? In order to prepare quick pickled zucchini, we will need:

• 500 grams of zucchini
• 1 bunch of fresh dill
• 100 ml vegetable oil
• 3 tablespoons white wine vinegar
• 2 tablespoons honey
• 4 cloves garlic
• ½ teaspoon ground black pepper
• ½ teaspoon salt.

As you can see, we will prepare zucchini marinated with honey. So, after we have prepared everything necessary ingredients, you can start pickling zucchini for the winter. How to prepare zucchini for the winter? In order to make quick pickled zucchini, you need to peel the zucchini and cut them lengthwise into thin strips.

Place the chopped zucchini in a deep bowl and add salt. Leave our pickled zucchini at room temperature for 30 minutes.

While our pickled zucchini is infusing for the winter, let's start preparing the marinade. In order to prepare a marinade for pickled zucchini for the winter, you need to mix vegetable oil, vinegar, honey, chopped garlic and pepper in a separate bowl.

After that, we return to our pickled zucchini. Drain the released juice from them. Fill pickled zucchini with marinade for the winter. Add chopped herbs to the pickled zucchini. Mix everything well and put the pickled zucchini in the refrigerator for several hours. After this, we remove the pickled zucchini from the refrigerator for the winter and place them in sterilized jars.

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It's time to stock up for the winter, so that in the cold cold you can enjoy aromatic, delicious summer vegetables! And today we present you with an attractive recipe. quick procurement - Zucchini in tomato sauce!

Ingredients for cooking zucchini in tomato sauce:

1. Zucchini 2.5 kilograms
2. Tomato sauce 500 milliliters
3. Sugar 1 cup
4. Vegetable oil 200 milliliters
5. Table vinegar 7% 100 milliliters
6. Garlic 1 head (large)
7. Salt 1 teaspoon
8. Black peppercorns 15–20 peas

Products not suitable? Choose a similar recipe from others!

Inventory:

1. Preservation tongs
2. Tea spoon
3. Paper kitchen towels
4. Cutting board
5. deep bowl
6. Canned food key
7. Half-liter glass jar – 4 pieces
8. Metal lid with elastic band – 4 pieces
9. Deep bowl – 2 pieces
10. Cup
11. Beaker
12. Stack
13. Deep saucepan
14. Plate
15. Wooden kitchen spoon
16. Skimmer
17. Kitchen towel – 2 pieces
18. Ladle
19. Preservation key
20. Blanket
21. Salad bowl

Cooking zucchini in tomato sauce:

Step 1: prepare inventory.

The first and most important step in preparation is preparing all the equipment. To begin with, we thoroughly wash all the dishes that will be used during the preservation process under warm running water with the addition of any detergents, or preferably soda.


Then we boil small kitchen appliances, simply pour boiling water over deep containers such as toes, and glass jars with metal lids we sterilize in any convenient way, for example in a microwave oven.



In the oven or the old-fashioned way in a kettle, in a saucepan, you can find out more detailed information by clicking on this link.

Step 2: prepare the ingredients.

Once the equipment is sterilized, we begin preparing the ingredients. We take 2.5 kilograms of young zucchini; their seeds are not as large as those of older crops, and they also have an elastic texture, which greatly affects the taste of the preparation. We wash them under cold running water to remove sand and any other contaminants. Dry the zucchini with paper kitchen towels and place on cutting board and cut into slices, cubes, diamonds, or whatever your heart desires, the main thing is that the thickness of the pieces does not exceed 1.5 centimeters. Transfer the slices into a deep bowl.



Next, using a canning key, open the jar of tomato sauce and set it aside. Then we peel 1 large head of garlic and squeeze its cloves through a garlic press directly into a deep bowl. B 250 gram glass pour in granulated sugar, filling the container up to the rim. Pour 1 teaspoon of salt into a separate deep bowl and add 15 - 20 black peppercorns. Pour 200 milliliters of vegetable oil into a measuring cup. We also place on the kitchen table a 100 gram glass filled to the brim with 7% table vinegar.

Step 3: cook the sauce.

Now we take deep enameled or aluminum pan with a thick bottom, pour tomato sauce into it and place it on the stove, turned on to medium level. When the tomato mass begins to boil and the first air bubbles appear on its surface, add sugar, vinegar, vegetable oil, salt and black peppercorns to the pan. Stir everything with a wooden kitchen spoon until the granulated sugar dissolves.

Step 4: Cook the zucchini in the sauce.

When the sugar dissolves, add chopped zucchini to the pan and cook for 30 minutes at medium boil, stirring occasionally. Little by little the zucchini will begin to shrink in size and release juice. By the end of cooking they will be completely immersed in the sauce. After the required time has passed, reduce the temperature of the stove to the lowest level and proceed to the next step.

Step 5: preserve zucchini in tomato sauce.

Using a slotted spoon, place the boiled zucchini into the jars and lightly compact them kitchen appliance, tighter. Then, using a ladle, pour the hot tomato sauce, it should almost completely cover the zucchini, but not reach the level of the necks of the jars. 5 – 7 millimeters. We cover the jars with zucchini with hot metal lids and close each one with a canning key. We turn the jars upside down, see if there are any air bubbles coming from under the lids, and only after that we put them on the floor and cover them with a woolen blanket so that there are no gaps.

Refrigerate the preserved food for 2 – 3 days without sudden temperature changes. Then we put the jars of zucchini in a cool, well-ventilated place, such as a pantry or cellar.

Step 6: Serve the zucchini in tomato sauce.

Zucchini in tomato sauce served room temperature or chilled in a salad bowl. They can be used as an appetizer or as an addition to any side dishes and meat dishes. This dish does not need any additions, except that before serving, the zucchini can be sprinkled with finely chopped dill, parsley or cilantro. Tasty and not expensive!

Bon appetit!

If desired, you can add chopped dill to the tomato sauce and boil it along with the zucchini for 30 minutes.

Sometimes this type of preservation is sterilized in an autoclave for half-liter jars for 30 minutes, and liter jars for 60 minutes.

Instead of tomato sauce you can use concentrated tomato juice or juice from fresh tomatoes, but before that you should boil it for 15 - 20 minutes and then add all the other ingredients into it.