Canned zucchini. Canning zucchini for the winter

There is no need to assume that when making preparations for the winter, you are returning to the past, when our mothers and grandmothers rolled up dozens of bottles with tomatoes, cucumbers, peppers, zucchini and other gifts collected from the garden. Of course, now everything can be bought in a store, but, you see, nothing can replace homemade products. A good housewife can always vouch for the pieces prepared with her own hands, which cannot be said about “industrial” seaming.

Zucchini is considered a very healthy and tasty vegetable. And how many dishes can be prepared from it... In this article I want to talk specifically about recipes for canning zucchini for the winter, about how to do it and in what way.

Perhaps, zucchini is considered one of the cheapest vegetables in the summer. But this does not mean that you need to fill your pantry shelves with zucchini preparations; you can preserve just a few jars to diversify your home menu in the winter and always be fully prepared if a small feast is planned. Usually a liter jar of zucchini is enough for one day, and the next you can open another jar with equally tasty contents.

Crispy, delicious zucchini will definitely decorate any table. Some people love them even more than lightly salted cucumbers or tomatoes. There are a lot of recipes thanks to which you can salt, marinate, cook caviar, make all sorts of snacks and salads from this wonderful vegetable. Some housewives like to experiment, even making delicious homemade jam.

During preservation, the following spices may be useful to you: bay leaf, horseradish leaves, dill umbrellas, black peppercorns. Zucchini turns out especially tasty if you add parsley, hot peppers, horseradish roots, and chokeberry leaves. Of course, you can use any other supplements you want.

Methods for preserving zucchini

Preservation of zucchini can be carried out both with and without sterilization. The first method is considered more reliable, but the second is much faster and simpler, but no one can guarantee long-term storage of products.

Canning with sterilization

If you choose this method, then first you need to thoroughly wash all the jars. Then place herbs, spices, parsley and currant leaves on the bottom. Wash all available zucchini, cut and place in jars. Next, you need to pour the previously prepared brine (salt, sugar, vinegar and water) into the jars and cover with clean lids. Leave the containers in this state for 10 minutes, and only after that, proceed to rolling. After checking whether the lids fit tightly to the jars, they should be turned over and wrapped in a warm blanket. After your pieces have cooled, you can turn them over and put them in the pantry or cellar.

Preservation without sterilization

The first stage is the same as in the sterilization method - wash the vegetables, chop them, add herbs and put it all in bottles. After which, the zucchini is poured with boiling water and covered with lids. You need to wait like this for 10 minutes. Then you need to drain the water and pour boiling water over the contents again, while adding spices. And only after all the jars are filled with water should they be rolled up and turned over. All preparations are transferred to a warm place and wrapped in a blanket.

The most delicious recipes for canning zucchini

People have come up with a lot of recipes that can be put into practice by closing bottles with zucchini. To find your favorite option, you need to try each of them. We have selected some of the most delicious recipes for you and we hope that you will like them.

Crispy zucchini with carrots and garlic

Estimated cooking time: 35 minutes

Components:

1 kg peeled zucchini,
One small carrot
50 grams of garlic
For the marinade:
270 ml clean water
1 tbsp. spoon of salt
One quarter cup sugar
125 ml plant. Oils
55 ml 9% vinegar

Note: you need to take a glass with a capacity of 230-250 grams.

Step by step recipe:

You should wash the zucchini and remove the peel and seeds. Cut the pulp into large cubes and place them in saucepans or in a bowl where they will be cooked.
Now let's move on to preparing the marinade. To do this, mix all these ingredients and bring to a boil. Wait 5 minutes and turn off. The marinade is ready!
Pour this boiling marinade over the zucchini. Stir thoroughly. At first it may seem that the poured liquid is not enough, but a little later the zucchini will give juice. Bring the mixture to a boil, simmer for 8 minutes.
While the zucchini is cooking, you need to peel the carrots and garlic. Grate the cleanly washed carrots on a coarse grater, and pass the garlic through a press or grate it on a fine grater.
After 8 minutes, add garlic and carrots to the zucchini, stir and leave to simmer for another 5 minutes. After this, turn off the fire.
Place the zucchini in previously sterilized jars and seal with sterilized lids. Turn the blanks upside down, wrap them in a warm blanket and leave for several days until the preservation has cooled.

Zucchini salad

This recipe has been tested by time and many housewives. You just need to strictly adhere to it and not violate the amount of the specified liquid.

Components:

0.5 kg sweet pepper
0.5 kg carrots
1.3 kg zucchini with seeds (when all the seeds are removed, 1 kg of zucchini will come out)
0.5 kg onions
1 bunch of dill
1 bunch of parsley
1 cup of sugar
3 tbsp. spoons of salt
2-3 glasses of water
1 tbsp. rast. Oils
1 tbsp. spoon peppercorns
2-3 pieces bay leaves

Step by step recipe:

Peel the vegetables, wash and remove the seeds from the peppers and zucchini.
The pepper should be cut into strips, the carrots should be grated on a coarse grater, the zucchini can be finely chopped or grated as well. Finely chop the onion, dill and parsley.
Place all ingredients in a saucepan for further cooking.
Add sugar, water, salt, vegetable oil, allspice (corns) and bay leaf to the mixture. Mix everything and put it on the fire.
After the salad boils, you need to pour 9% vinegar into it, add reproach, parsley and boil for another 3-5 minutes.
Place the hot mass into sterilized jars, adding the remaining brine. Carefully roll up the jars. Turn it over and put it in a corner under the blanket.

Classic squash caviar

Components:

3 kg zucchini
1 kg carrots
1 kg onions
2 tbsp. spoons of tomato paste
1.5 tbsp. spoon of salt
1 tbsp. spoon of sugar
1 teaspoon citric acid
Vegetable oil as needed

Step by step recipe:

Washed and peeled, cut into small circles and fry in sunflower oil until golden brown.
Grate the carrots on a coarse grater, cut the onion into half rings and lightly fry in vegetable oil (until soft).
Grind the cooled zucchini, carrots and onions in a blender, add sugar, salt, tomato paste and citric acid to the resulting mass.
Place everything in a saucepan, bring to a boil, simmer for 15 minutes and immediately transfer to sterilized jars. Turn over and place under the blanket to cool.

If you wish, you can diversify this recipe with parsley, dill, garlic or any other product - this will only enrich the taste of your squash caviar.

Pickled zucchini

This type of conservation is very popular among housewives. Such zucchini can easily replace pickled and pickled cucumbers, which we are used to using in salads, pickles and for making tartar sauce.

Components:

2 kg young zucchini
3-4 large cloves of garlic
Allspice
5-6 carnation umbels
Any greens to taste. Usually they take celery stalks, parsley or dill umbrellas.
For the marinade you will need:
1 liter of water
1.5 tbsp. spoon of salt
2 tbsp. spoons of sugar
200 ml vinegar

Step by step recipe:

Prepare the container. To do this, you need to wash, sterilize and dry the selected jars.
Wash the zucchini, trim off the stems and cut into small circles.
Separate the garlic heads into cloves and peel them, then chop them coarsely. If you come across small garlic, then you don’t have to cut the cloves.
Place branches of dill, celery and parsley or other plants, such as horseradish, currants or cherries, at the bottom of the jars. They give the zucchini a rich flavor and delicious crunch. Send garlic, peppercorns and cloves there.
Fill the jars to the top with zucchini, covering the top with greens.
Make the marinade: dissolve sugar and salt in water, bring to a boil and add vinegar.
Pour the marinade into jars with zucchini, cover with sterilized lids, but do not roll up, but let stand for minutes. After this, roll it up, turn it over and cover it with a blanket. Wait until it cools completely.

Video recipe

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

On cold winter evenings, it’s so nice to open a jar of squash salad, or simply spread squash caviar on bread...

As you may have guessed from the title of the article, we will talk about preparing zucchini for the winter. I will tell you how to freeze zucchini for the winter in the next article, but here we will discuss preparing zucchini using canning.

I took most of the winter zucchini preparations presented here from my mother and grandmother’s notebook (they have one for both of them). These recipes for preparing zucchini are time-tested, the proportions are 100% correct, so they can safely be called “The Golden Fund of Classical Canning.”

Dear friends, if you have your own proven recipes for zucchini preparations for the winter, please share them in the comments.

Zucchini with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

If you like simple winter zucchini preparations, then today’s winter zucchini salad with tomato paste and garlic will definitely appeal to you. The beauty of this winter zucchini salad recipe lies in its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Zucchini stew for the winter

Many housewives stock up on zucchini for the winter, preparing various canned dishes from them. One of them is zucchini stew for the winter without sterilization. The preservation turns out very tasty, aromatic, slightly spicy thanks to the hot pepper (the amount can be adjusted to taste). How to cook, see.

Squash caviar with mayonnaise for the winter

Zucchini caviar with mayonnaise for the winter is one of my family’s favorites. The caviar turns out very tasty, aromatic and a little spicy. I like to puree vegetables in a blender, this way the caviar turns out especially tender and homogeneous. See recipe with photo.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade salad, easy to prepare and accessible to everyone. You don't need much time for this recipe. You just need to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. How to cook, see.

"Yurga" from zucchini for the winter

Zucchini yurga is a delicious salad appetizer that is sure to sell out very quickly during the cold season. All the ingredients for Yurga are simple and affordable, so I’m sure it won’t be difficult for you to prepare it either, in order to get a portion of excellent canned food in your pantry for the winter. Recipe with photo.

Winter zucchini appetizer with tomato sauce

You can make a lot of interesting preparations from zucchini, not only the well-known zucchini caviar. To confirm my words, I want to introduce you to a very tasty winter zucchini appetizer. It also contains bell pepper – it goes well with zucchini. This winter squash appetizer is also prepared with tomato sauce, garlic and vinegar, so it turns out piquant and bright in taste. See recipe with photo.

Pickled zucchini for the winter without sterilization (triple filling)

If for some reason you don’t like the process of sterilizing jars with ingredients in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. A successful recipe for sweet and sour marinade for zucchini has long been written down in my notebook, so I decided to prepare pickled zucchini with triple pouring to introduce you, dear friends, to this method of pickling zucchini without sterilization. Detailed recipe with photos.

Squash caviar just like in the store

Guests often ask me for the recipe for this preparation, so I think it will be interesting to you too. I will not claim that this is a recipe for squash caviar like in a store according to GOST, but it is a fact that the taste and appearance of the finished caviar is very close to store-bought. There is nothing complicated in the cooking process, but there are still certain nuances. See recipe with photo.

Zucchini and cucumber salad with chilli ketchup

I present to your attention a new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but in order for the cucumbers and zucchini to be crispy when finished, you need to tinker with sterilizing the jars with the preparations. See recipe with photo.

A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad turns out crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step-by-step photos .

Winter zucchini preparations are perhaps the most popular type of preservation, and recipes for canning zucchini amaze with their culinary diversity. And I suggest you try to prepare an interesting, tasty and inexpensive preparation of zucchini in a spicy sauce. The recipe for canned zucchini is very simple, it is quick and easy to prepare, without long preparations or boiling. You can see how to cook zucchini for the winter in spicy sauce

Canned zucchini with chili ketchup

If you like new and interesting preparations for the winter from zucchini, then canned zucchini with chili ketchup is an excellent reason to change the traditional recipes a little. The composition of the recipe for canned zucchini with chili ketchup is very simple, and thanks to the small portion, canning zucchini will be quick and easy. How to cook canned zucchini with chili ketchup (step by step recipe with photos), see.

How to freeze zucchini for the winter: a proven method!

You can see the recipe with photos on how to freeze zucchini for the winter .

Canned zucchini according to my mother-in-law's recipe (without sterilization)

A balanced sweet and sour marinade, garlic, spices and aromatic herbs are all you need for perfect canned zucchini. See the recipe with step-by-step photos.

You can see the recipe for the famous Uncle Bens zucchini salad.

Spicy winter squash with mustard

I bring to your attention an interesting recipe for canning zucchini with mustard, garlic and dill. Crispy pieces of zucchini in a sweet and sour filling with a distinct taste of mustard and garlic, accompanied by dill and black pepper, were liked by all members of my family. I wrote how to cook zucchini for the winter with mustard.

Marinated zucchini for the winter with tomatoes

You can see how to cook pickled zucchini with tomatoes.

Adjika from zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried winter zucchini in tomato sauce

A very tasty and interesting preparation for the winter from zucchini! Try it, you will definitely like it! Recipe with step by step photos.

You can see the recipe for making zucchini marinated with garlic.

Zucchini salad for the winter “Riddle”

Do you know why the salad has this name? Because in its finished form, it is very difficult for the uninitiated to guess that this homemade preparation contains zucchini - their taste is not felt at all. I wrote how to prepare a salad .

Squash caviar just like in the store

Ingredients:

1 kg zucchini
150 grams of carrots
200 grams of onion
2 cloves of garlic,
2 tbsp. spoons of tomato paste
refined sunflower oil for frying,
salt, pepper, 1 bay leaf, dried herbs (dill, parsley, basil, oregano).

Preparation:

Peel the zucchini and cut them into small cubes, fry the zucchini in hot oil until golden brown, stirring constantly so as not to burn. Next, place them in a cauldron or saucepan.

Grate the carrots on a coarse grater, chop the onion, also fry the vegetables separately until golden brown and transfer to a cauldron.

Add tomato paste, garlic, bay leaf, salt, spices to taste and finally 150 grams of boiled water to the vegetables and begin to simmer over low heat, stirring occasionally.

Everything should be stewed for at least an hour, if the liquid becomes too low, add a little, but do not overdo it, the caviar should not be too liquid, but also dry.

If you have a slow cooker, then this caviar can be made in the “Stew” mode.

Let the caviar cool slightly, beat it in a food processor or blender, and cool it in the refrigerator. Caviar is ready to eat.

If you decide to roll it up, put the whipped caviar back into the cauldron and boil it (be careful, it shoots very hot, boil the caviar on low heat for 20-30 minutes, stirring constantly, preferably with rubber gloves).

Sterilize the jars and lids in advance, fill the jars with caviar and sterilize for 1 hour in boiling water. Twist or roll up. Wrap in a blanket until completely cool.

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A tasty and spicy zucchini appetizer, smelling of spices and herbs, will make your winter table much more appetizing. Even with ordinary potatoes, such zucchini will be “grabbed by both cheeks.” Choose a recipe to suit every taste!

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Zucchini in satsebeli sauce for the winter

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You will need:
zucchini – 3 kg;
onion – 500 g;
satsebeli – 400 g
vinegar - 1 incomplete glass;
sugar - two thirds of a glass;
vegetable oil – 150 ml;
salt – 2 tsp;
ground pepper – 2 tsp;
dill.

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Zucchini turns out spicy and spicy

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Preparation:
Onions and zucchini are chopped and placed in a deep container.
Add all the necessary ingredients and mix vigorously.
The resulting mixture is infused for 12 hours so that the zucchini releases its juice well.
Zucchini is placed in jars.
Filled jars are placed in a heated oven and sterilized for about an hour.
The banks are rolled up and wrapped in a blanket.

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If young vegetables were chosen for canning, they will give enough juice. If you use overripe ones, you need to add a little water.

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Instead of Satsebeli sauce, you can use regular Krasnodar sauce, the taste will be slightly different, but it will still be delicious.

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Before canning, be sure to hold the jars over boiling water for a couple of minutes so that they are well steamed. This will prevent the appearance of mold and other undesirable consequences.

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Zucchini marinated in Bulgarian style

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A simple recipe for a very tasty zucchini preparation. Excellent marinade, zucchini – delicious! Try it, it's not difficult.

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Recipe for pickled zucchini: for 4 liter jars

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We will need:

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3 kg zucchini

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200 g sugar

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3 tbsp. l. salt (heaped)

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1 cup 9% vinegar

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Dill, horseradish leaf

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14 -16 cloves of garlic

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1 tsp. peppercorns

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7 bay leaves

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Preparation:

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1. Wash the zucchini and cut into thin slices.

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2. Wash the greens, chop coarsely, peel the garlic. Place garlic and herbs in sterilized jars.

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3. While the jars are sterilized, prepare the marinade. To do this, pour water into a saucepan, bring to a boil, add salt, sugar, peppercorns, bay leaf. Let it boil, add vinegar, let it boil again.

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4.Put the zucchini into the boiling broth, cover with a lid and keep it on the fire for 5-6 minutes, stirring the zucchini from time to time so that everyone “bathes” in the marinade. Turn off the pan and immediately spoon the hot zucchini into the jars.

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5. Bring the remaining marinade in the pan to a boil again, pour it over the zucchini and seal the jars. Turn the jars over and cover them with a blanket until they cool completely.

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Delicious pickled zucchini is ready!

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Zucchini in tomato sauce for the winter

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We will need
Zucchini – 1 kg.
Tomatoes - a little less than a kilogram.
Sweet pepper – 350 grams.
Parsley - a third or half of a bunch.
Dill - the same amount as parsley.
Salt - a tablespoon.
Sugar is twice as much as salt.
Garlic – 1.5-2 heads.
Refined sunflower oil – 100 grams.
Peppercorns – 10 pieces.

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Cooking method.
We clean our zucchini or leave the young ones with the skin on, then cut them into rings and fry them in a frying pan. Chop tomatoes and onions using any usual method. Then simmer them over low heat until the mass becomes soft.

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We sterilize the jars, fill them with tomato paste and add zucchini in a 1:1 ratio. Here we also add the pepper, cut into squares, and peppercorns. Then we put the jars in the pan, after covering them with a lid.

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Advice: To prevent the jars from bursting, it is better to put a cloth on the bottom of the pan.
After that, pour water to a third or a little more and sterilize in this way for half an hour. Next, everything was done according to the standard scheme - twisted, turned over, covered. This recipe allows you to store the preparations at home.

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Korean zucchini recipe for winter

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In Korean, zucchini is the first to “fly away”

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To prepare this preparation, it is advisable to use only strong and young zucchini. There is no need to peel them, and if you cut the zucchini into strips, then cut the other vegetables present in this appetizer into strips as well.

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If you cut the zucchini into circles, then cut everything into circles too. It turns out more beautiful this way. Although, in principle, this is a matter of taste for each housewife.

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It will be convenient and beautiful if you use a Korean carrot grater. Be sure to chop and mix all the vegetables for Korean zucchini and let them sit so that the marinade fills each piece with the unique aroma of Korean cuisine.

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Ingredients:

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young strong zucchini - 2.5 kg;

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onions - 0.5 kg;

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carrots - 0.5 kg;

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sweet pepper - 5 medium;

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garlic - 200 g;

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various greens (dill, cilantro, celery, parsley) - as much as you want;

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Ingredients for marinade:

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vegetable oil - 1 cup;

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sugar - 1 glass;

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vinegar 9% - 150 ml;

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salt - 2 tablespoons;

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Korean carrot seasoning - 2 packs.

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Preparation:

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To prepare the marinade, simply mix the ingredients.

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Grate the zucchini and carrots on a Korean carrot grater or cut into thin strips - as you like. You can also cut the vegetables into small circles.

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Chop the sweet peppers and onions as you like. Mix chopped garlic and finely chopped herbs with all the vegetables. Pour our dish with the pre-prepared marinade, mix again and let it brew for 3-4 hours.

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After this time, put the snack in clean, dry jars and sterilize: liter jars for half an hour, half-liter jars for 15 minutes.

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All. Roll up and let cool without turning the cans over.

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You can store Korean-style zucchini both in the pantry and in the cellar - they are not “picky”.

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Zucchini for the winter

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Zucchini according to this recipe turns out to be incredibly tasty, I can eat a lot of them and take a long time!)) Some asked me: How do they turn out, like cucumbers? - No, they turn out like zucchini. I don’t like it when they put dill and bay leaves in zucchini, then they really turn out like cucumbers. Both squash and zucchini will do, be sure to try it!

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So, let's prepare everything for canning. - sterilize the jars, cut the zucchini into circles and half-circles, put them in the jars, adding only garlic and black peppercorns.

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For the marinade:
7 tbsp. water,
2 tbsp. l. salt,
3 tbsp. l. Sahara,
2 partial glasses of vinegar 9% (150 ml).

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Preparation:

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Boil the marinade, pour over the zucchini, cover with lids and sterilize 1 liter jar for 10 minutes. Roll up, turn over.

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Try it, it couldn't be tastier!

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Zucchini “like milk mushrooms” for the winter

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We will need:

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3 kg zucchini,
0.5 cups vinegar 9%,
0.5 cups vegetable oil,
2 tbsp salt,
5 tbsp sugar,
2 tbsp grated garlic,
ground black pepper to taste,
dill and parsley.

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Preparation:

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Cut the zucchini into slices 1 cm thick and place in a deep bowl. Add salt, sugar, ground black pepper, grated garlic, 9% vinegar, vegetable oil and finely chopped herbs. Mix everything and leave to infuse for 3 hours at room temperature.

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Place in sterile jars, pour in the juice that formed after the zucchini stood for 3 hours. Sterilize for 10-15 minutes and roll up with sterilized lids.

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Remove by turning over and covering with a warm blanket until completely cool. Then put it in a cool place for storage.

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And in winter, get it and enjoy this wonderful snack.

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Zucchini salad for the winter recipe

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I’ve been closing this salad for three years now. It turns out very tasty! It's not at all difficult to do. The salad is sweet and spicy and keeps well at room temperature.
From this amount of products you get 3 liters of salad.

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Ingredients:
Zucchini or zucchini - 2 kg;
Sweet pepper - 2 pieces;
Hot pepper - 2-3 pieces;
Tomatoes - 1 kg;
Garlic - 2 heads;
Sugar - 1 glass;
Salt (not fine) - 2 tbsp. with a slide;
Sunflower oil - 1 glass;
Vinegar 9% - 2 tsp.

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Preparation:
Let's sterilize 3-liter jars and tin lids in advance (before sterilizing, I always clean them thoroughly with baking soda).
Wash the zucchini, cut off the tails, cut into any shape (I used circles 0.4-0.5 cm thick). For slicing, I use a special cabbage shredder - the result is a perfectly even thickness.
We peel the garlic and pepper and grind it together with the tomatoes through a meat grinder or grind it in a blender.
Place all the vegetables in a bowl, add sugar, salt, oil and vinegar. Bring to a boil and simmer over medium heat for 20-25 minutes.
Place it hot into jars, roll up the lids, cover with something warm and leave until completely cool.

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Squash caviar - very tasty

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I suggest making this delicious squash caviar. This caviar doesn’t require any special effort, but it turns out very tasty. You can cook and eat, or you can roll it up. Try it! You will not regret.

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We will need:

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1.5 kg zucchini (any kind)

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3 sweet peppers

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3 onions

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3-4 tbsp. l. tomato paste

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Salt, ground pepper

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3 cloves garlic

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You can use dry herbs (Italian, Provençal)

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Preparation:

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1. Chop the onion finely, fry, grate the carrots on a coarse grater, add to the onion, cut the pepper into small cubes and also put in the frying pan, fry for 5 minutes.

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2. If they are young, we do not peel the zucchini; we peel the more mature ones and remove the seeds, cut them into small cubes, and place them in a frying pan with the vegetables. You can sprinkle with herbs. Simmer covered over low heat for 15-20 minutes. Add tomato paste, mix everything well and simmer for another 15-20 minutes. At the end add finely chopped garlic. Stir again and turn off.

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You can eat caviar in pieces, or you can grind it in a blender.

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Place caviar in half-liter jars, sterilize for 30 minutes, roll up, turn over until completely cool.

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Spicy zucchini for the winter

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Ingredients:

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Zucchini - 6 Kilograms

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Sugar - 200 grams

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Vinegar - 200 grams

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Garlic - 200 grams

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Red pepper - 10 grams

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Black pepper - 10 grams

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Salt - 4 tbsp. spoons

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Preparation:

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1. Wash the zucchini and cut into round pieces half a centimeter thick. If the zucchini is old, remove the skin and remove the seeds.

2. Wash the garlic too, peel it, chop it in any way, and add it to the bowl with the zucchini. Let's mix.

3. Add all other ingredients and mix thoroughly. Let it soak for some time, at least an hour, or better yet overnight.

4. We begin to heat the zucchini over low heat. At the same time, we sterilize the jars, and before the zucchini softens, we transfer it into jars, roll it up, and turn it over.

5. And in winter, open the jar, take out the zucchini, sprinkle them with herbs or seasonings - ready!

Zucchini salad for the winter

Ingredients:

Zucchini - 1 Kilogram

Onions - 500 grams

Beetroot - 500 Gram

Sugar - 100 grams

Vegetable oil - 50 Milliliters

Salt - 1 tbsp. spoon

Vinegar 9% - 50 Milliliters (table)

Ground black pepper - 0.5 teaspoons

Preparation:

1. Prepare the ingredients and necessary spices for the salad. You need to take zucchini young so that there are no hard seeds inside. Peel the beets and chop them thinly.

2. Cut off the butts of the zucchini and chop the vegetable into thin long strips. I use a grater to prepare vegetables the Korean way. No need to squeeze out the moisture!

3. Add grated beets and onion cut into half rings to the zucchini.

4. Transfer the vegetables to a deep, thick-bottomed saucepan or cauldron. Add salt, sugar, vegetable oil and simmer over low heat for 35 minutes from the moment it boils. 5 minutes before the end, pour in the vinegar and stir the salad.

5. Zucchini salad is ready for the winter. Place it in sterile jars and roll up.

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Adjika from zucchini for the winter

12:59

13:565 13:570

Ingredients:

13:600

Zucchini - 3 Kilograms

13:647

Carrots - 500 Grams

13:687

Sweet pepper - 500 grams

13:738

Garlic - 10 cloves

13:780

Tomatoes - 1.5 Kilograms

13:832

Red pepper - 2 tbsp. spoons

13:886

Sugar - 100 grams

13:922

Salt - 2 tbsp. spoons

13:960

Vegetable oil - 200 grams

13:1021 13:1026

Preparation:

13:1060

1. Prepare all vegetables: wash them thoroughly and dry. Preparing adjika from zucchini for the winter at home is not at all difficult.

2. I ground all the vegetables in a meat grinder. start with the tomatoes first. The tomatoes should be thoroughly twisted into a container with high sides.

3. Peel the zucchini from the skin and also pass through a meat grinder. Next in line will be sweet peppers, and then carrots. At the end, squeeze out the garlic and add to the resulting mass. By combining all the ingredients, you can add sugar.

4. Add sugar, salt, sugar and butter and let the caviar simmer over low heat. I cooked the caviar for about forty minutes, stirring constantly so as not to burn. It is better to take dishes with a thick bottom for these purposes. At the end of cooking, add red pepper and simmer for about 10 minutes.

5. Now you can transfer the adjika into jars prepared in advance and roll it up. Before this procedure, jars and lids should be sterilized thoroughly. That's all, zucchini adjika is ready for the winter at home!

Zucchini stew for the winter

Ingredients:

Zucchini - 3 Kilograms

15:4047

Bell pepper - 5-7 pieces

15:53

Hot pepper - 3 pieces

Zucchini itself is a rather “boring” vegetable without a pronounced taste and aroma. But its disadvantages are very easy to turn into advantages, for example, by preparing zucchini for the winter by canning. Spicy pickled zucchini for the winter absorbs all the taste and aroma of the marinade, which allows you to endlessly experiment with spices and roots added to the preparation, each time getting a new, unique taste.

In this section, we have prepared the best recipes for canning zucchini for the winter, which you can safely trust, like your grandmother’s cookbook. Although zucchini for the winter, the recipes for which we offer you to familiarize yourself with in this section, are quite simple to prepare, you cannot ignore the basic rules. We will talk to you about these rules and techniques in each specific recipe.

Our photo recipes for winter zucchini contain not only detailed instructions for preparing this or that preparation, but also an illustration of each step, as well as a beautiful photograph of the finished dish. Therefore, you can be absolutely sure that the winter zucchini recipes that are published on our website will never let you down. Zucchini for the winter will definitely turn out delicious.

There are a lot of zucchini recipes for the winter, but zucchini salad for the winter has always been especially popular. This type of canning zucchini for the winter is varied not only in taste, but also in the form of cutting the vegetable: zucchini can be cut into cubes, slices, rings or strips. And by adding the most popular ingredients in the family and using various aromatic spices, you can “invent” your own original version of the preparation, starting from the basic cooking technology.

Zucchini caviar for the winter is no less in demand among experienced and completely “green” cooks. This type of zucchini preparation for the winter is also multifaceted: on our resource you can find a recipe for zucchini caviar, which repeats all the flavor notes of the snack known since Soviet times, or find out the original version of preparing caviar from zucchini and tomatoes.

Believe me, rolling up zucchini for the winter with tips and tricks that reflect the many years of experience of our culinary experts will be simple and smooth for you. Preserving zucchini for the winter will no longer be an unpleasant necessity for you, but will turn into an exciting process in which you will also attract your friends. After all, they will definitely ask for the recipe after trying the delicious preparations at your place. And you won’t be confused, because with our website you will know absolutely everything about how to close zucchini for the winter!

05.04.2018

Zucchini caviar for the winter

Ingredients: zucchini, carrots, onions, tomato paste, sugar, salt, oil, vinegar, pepper

Squash caviar is my favorite vegetable caviar. Today I have described for you a recipe for one of these winter preparations.

Ingredients:

- 700 grams of zucchini,
- 100 grams of carrots,
- 120 grams of onion,
- one and a half tbsp. tomato paste,
- 2 tbsp. Sahara,
- half tsp salt,
- 60 ml. vegetable oil,
- 2 tbsp. vinegar,
- hot peppers.

31.03.2018

Zucchini and eggplant salad for the winter

Ingredients: zucchini, eggplant, tomato paste, tomato juice, carrots, onions, peppers, sugar, salt, oil, vinegar, garlic

Prepare this delicious zucchini and eggplant salad for the winter. This salad can certainly be considered vitamin-packed. In winter you can open it for any dish.

Ingredients:

- 200 grams of zucchini,
- 200 grams of eggplants,
- 40 grams of tomato paste,
- one and a half glasses of tomato juice,
- 1 carrot,
- 1 onion,
- 2 sweet peppers,
- 1 tbsp. Sahara,
- 1 tsp. salt,
- 70 ml. vegetable oil,
- 2 tbsp. vinegar,
- 3 cloves of garlic.

30.03.2018

Zucchini for the winter in Georgian style

Ingredients: zucchini, chili, pepper, tomato, garlic, vinegar, salt, sugar, oil, seasoning

Zucchini is a versatile vegetable from which you can prepare many different delicious dishes and awesome winter preparations. Today I bring to your attention a simple recipe for winter zucchini in Georgian style.

Ingredients:

- 500 grams of zucchini,
- a pod of chili pepper,
- 100 grams of sweet pepper,
- 150 grams of tomatoes,
- 3 cloves of garlic,
- 20 ml. vinegar,
- 1 tsp. salt,
- 1 tbsp. Sahara,
- 35 ml. + for frying vegetable oil,
- 1 tsp. khmeli-suneli.

27.03.2018

Zucchini like milk mushrooms

Ingredients: zucchini, salt, sugar, dill, garlic, oil, vinegar

To prepare this winter preparation, you will need a minimum of time and a minimum of ingredients. The recipe is very simple, so be sure to try the delicious preparation.

Ingredients:

- half a kilo of zucchini,
- 1 tsp. salt,
- 1 tbsp. Sahara,
- a bunch of dill,
- 2 cloves of garlic,
- 40 ml vegetable oil,
- 40 ml. vinegar.

17.03.2018

Zucchini adjika

Ingredients: zucchini, dill, pepper, garlic, tomato, sugar, salt, oil, tomato sauce, vinegar

Adjika is a very tasty winter preparation. Today I bring to your attention spicy zucchini adjika. I have described the cooking recipe in detail for you.

Ingredients:

- half a kilo of zucchini,
- a bunch of dill,
- 100 grams of sweet pepper,
- 5 cloves of garlic,
- 300 grams of tomatoes,
- a pod of dry chili pepper,
- one and a half tbsp. Sahara,
- 0.75 tbsp. salt,
- 40 ml. vegetable oil,
- one and a half tbsp. tomato chili sauce,
- 25 ml. vinegar.

17.03.2018

Zucchini as mushrooms for the winter

Ingredients: zucchini, dill, garlic, vinegar, oil, salt, sugar, pepper

Zucchini can be used to prepare both regular dishes and preparations for the winter. Today I want to tell you how to prepare delicious zucchini for mushrooms for the winter.

Ingredients:

- half a kilo of zucchini,
- a bunch of dill,
- 2-3 cloves of garlic,
- 1 tbsp. vinegar,
- 3 tbsp. vegetable oil,
- half tbsp. salt,
- 1 tsp. Sahara,
- a pinch of ground black pepper.

23.10.2017

Zucchini caviar for the winter

Ingredients: zucchini, mayonnaise, carrots, onions, red tomatoes, sweet bell peppers, garlic, sunflower oil, salt, ground black pepper

There are many recipes for squash caviar, but this one is one of the most successful. The caviar turns out incredibly tender, aromatic and tasty. It can be eaten directly with spoons. How to prepare it, read our recipe.

To prepare, take:

- 1 kg of zucchini;
- 100 ml mayonnaise;
- 100 g carrots;
- 100-150 g of onions;
- 400 g tomatoes;
- 1 pod of sweet bell pepper;
- 2 cloves of garlic;
- 70-100 ml sunflower oil;
- a little salt;
- a pinch of ground pepper.

13.10.2017

Zucchini fried for the winter

Ingredients: zucchini, vinegar, garlic, vegetable oil, dill, parsley, salt

Most often, caviar is made from zucchini for the winter, or marinated with other vegetables. But zucchini turns out very tasty if you fry it in oil and then preserve it in jars. Try it!

Products for the recipe:
- zucchini - 700 g,
- table vinegar - 1.5 tbsp. l.,
- garlic - 3 cloves,
- vegetable oil - 1.5 tbsp. l.,
- 1 bunch of greens,
- salt to taste.

02.10.2017

Zucchini caviar for the winter

Ingredients: zucchini, vegetable oil, salt, granulated sugar, onion, garlic, dill, parsley, vinegar

We offer one way to prepare caviar from zucchini for the winter. To make the appetizer delicious, use our step-by-step recipe, which has been tested more than once. This product can be stored for a long time.

Ingredients:
- 1.8 kg of fresh zucchini,
- 10 g granulated sugar,
- 100 ml vegetable oil,
- 125 g onions,
- 15 g garlic,
- 3 g parsley,
- 3 g dill,
- 60 g vinegar 5%,
- 13 g salt.

02.10.2017

Crispy zucchini for the winter

Ingredients: sweet pepper, zucchini, salt, cloves, hot pepper, garlic, allspice, sugar, water, black peppercorns, parsley, vinegar

Slices of crispy canned zucchini can easily replace more familiar and traditional vegetable preparations - canned cucumbers and tomatoes. The spicy marinade will appeal to everyone without exception; the appetizer will perfectly highlight the taste of hot meat dishes.

Ingredients:
- 1 sweet pepper;
- 1.2 kg. zucchini;
- 1 tsp salt;
- 2 buds of cloves;
- 1 hot pepper;
- 3 cloves of garlic;
- 3 peas of allspice;
- 2 tbsp. Sahara;
- 700 ml. water;
- 3 black peppercorns;
- 8 sprigs of parsley;
- 80 gr. vinegar 9%.

29.09.2017

Yurcha from zucchini for the winter

Ingredients: zucchini, tomato, pepper, parsley, garlic, salt, sugar, oil, vinegar, paprika

You can make many different delicious preserves from zucchini, including yurchu. You may not have heard of this preparation before, but now is the time to fix that. See our zucchini yurchi recipe and cook for your health!
Ingredients:
- 1 kg of zucchini;
- 300 grams of tomatoes;
- 300 grams of sweet pepper;
- 70 g parsley;
- 5 cloves of garlic;
- 25 g salt;
- 70 grams of sugar;
- 100 ml vegetable oil;
- 30 ml vinegar;
- ground pepper to taste;
- paprika to taste.

26.09.2017

Sauté of eggplants and zucchini for the winter

Ingredients: zucchini, eggplant, peppers, onions, carrots, garlic, tomato juice, salt, sugar, oil, vinegar

What can you cook from eggplants and zucchini for the winter? Delicious sauté, of course! This preparation is simple and relatively quick to make, it always turns out well and will certainly please you with its taste and appearance.
Ingredients:
- zucchini - 400 gr;
- eggplants - 400 gr;
- bell pepper - 300 gr;
- carrots - 150 gr;
- onions - 150 gr;
- garlic - 1 head;
- hot pepper to taste;
- tomato juice - 600 ml;
- salt - 1 tsp;
- sugar - 4-5 tbsp;
- ground pepper - 0.5 tsp;
- vegetable oil - 100 ml;
- vinegar 9% - 40 ml.

25.09.2017

Zucchini in tomatoes for the winter

Ingredients: zucchini, tomatoes, bell pepper, garlic, sugar, salt, vegetable oil, vinegar

There are quite a few recipes for preparing zucchini for the winter, one of them is zucchini in tomato. And we can safely say about it - an awesome recipe! Well, everything about it is good - the taste, the appearance, and the ease of preparation. It’s just that it’s eaten too quickly - that’s a minus.
Ingredients:
- zucchini - 1 kg;
- tomatoes - 600 gr;
- bell pepper - 2 pcs;
- garlic - 2 cloves;
- sugar - 2 tbsp;
- salt - 1 tsp;
- vegetable oil - 50 g;
- table vinegar 9% - 2 tbsp.

25.09.2017

Salted zucchini for the winter in jars

Ingredients: zucchini, onion, water, salt, sugar, vinegar, cloves, pepper, bay

I suggest you prepare another very tasty and quick-to-prepare winter snack - salted zucchini without sterilization.

Ingredients:

- 1.5 kg. zucchini;
- 200 grams of onion;
- 1 liter of water;
- 25 grams of salt;
- 35 grams of sugar;
- 50 ml. wine vinegar;
- cloves, pepper, bay leaf.

15.09.2017

Eggplant caviar for the winter in a slow cooker

Ingredients: eggplants, sweet peppers, onions, carrots, garlic, vegetable oil, tomato paste, salt

If you, like me, love home-canned food, you are welcome - today I will present a recipe for very tasty, tender and piquant eggplant caviar. Caviar is prepared in a slow cooker, which means that the process of preparing it will not take much effort and patience from you.

Ingredients:
- 4 eggplants;
- 4 sweet peppers;
- 1 onion;
- 1 carrot;
- 4-5 cloves of garlic;
- 100 ml. vegetable oil;
- 2 tbsp. tomato paste;
- salt.

In vain, many housewives, when preparing for the winter, bypass zucchini and look at them as a culinary ingredient.

Undoubtedly, zucchini is delicious fried, stewed and baked. But canned zucchini turns out no worse than cucumbers: dense, with crispy flesh and a pleasant taste.

The peculiarity of zucchini is that they can be combined with any vegetables and, like chameleons, acquire their taste. Therefore, it will not be difficult for the housewife to prepare pickled zucchini to her taste, adding her favorite spices, herbs and vegetables.

Subtleties of cooking

Zucchini ripen very quickly, so the main condition is not to miss the harvest time. They are cleaned every 3-4 days. For pickling, use zucchini no more than 20 cm long, with thin skin and a small seed chamber. It is better not to preserve zucchini 30 cm long, but to leave it for cooking.
Wash the zucchini, trim the stalk, capturing some of the pulp. The skin of young zucchini is not cut off. But to make pickled zucchini look more attractive, the skin can be peeled off.
Small zucchini - greens, the length of which does not exceed 10 cm, are pickled whole, placed vertically in a jar. Other zucchini are cut crosswise into circles 1-2 cm thick.
To give a pleasant aroma, herbs and spices are needed. Many of them not only improve the taste of zucchini, but are also an excellent preservative. Zucchini is marinated with such common herbs as dill, parsley, celery, tarragon, horseradish, and basil. Cloves and allspice are also added to the marinade.
Zucchini has virtually no acid of its own, so when canning it is necessary to use vinegar, vinegar essence or citric acid. The safety of canned food depends on the amount of acid in the marinade.
If the marinade is slightly acidic, then the jars with zucchini must be sterilized. Zucchini in a spicy marinade stores well without sterilization. It is enough to pour boiling marinade over them twice and immediately seal them. But in this case, the container is washed well and then sterilized. When using sterilization or pasteurization, it is better to place zucchini in half-liter or liter jars, which fit into the pan in height. For zucchini that is cooked without sterilization, you need to take two-liter or three-liter jars so that the products in them cool longer, which is a kind of pasteurization.
Usually, zucchini is blanched before pickling. If they are preserved without heat treatment, it is recommended to soak the fruits for 1-2 hours in cold water. The same as with cucumbers. This must be done so that the zucchini is saturated with liquid and subsequently does not absorb part of the marinade. If the housewife puts the zucchini in jars without soaking, then after pouring the marinade, she should wait a few minutes and then add the missing amount of marinade. Otherwise, in the cooled jars of zucchini there will be a lot of free space that can fill with air. This is what causes canned food to swell.
The amount of marinade required for sliced and whole zucchini differs significantly. Zucchini, cut into circles, are placed in jars very tightly, so there is very little space left for filling. For example, a liter jar will hold only 200-300 ml of marinade.
If the zucchini is canned whole, then there is a lot of free space between them in the jar, which needs to be filled with spices and marinade. In this case, proceed in the same way as when pickling cucumbers: take half the volume of the total volume of the jars. For example, for one three-liter jar with whole zucchini you need to take 1.5 liters of filling.
To calculate how much marinade is needed in each case, you need to fill a jar with chopped or whole zucchini and fill it with water. Then pour this water into a measuring cup and multiply the amount of water by the number of jars.

Marinated zucchini: recipe one

zucchini – 7-8 kg;
black peppercorns – 50 pcs.;
bay leaf – 10 pcs.;
parsley - 10 small branches.

For the marinade:

water – 2 l;
salt – 100 g;
sugar – 100 g;
6 percent vinegar – 150 ml.

Cooking method

Wash liter jars with baking soda and rinse with hot water. Sterilize by immersing the jars in a pan of boiling water, or hold them over steam by placing them on a kettle without a lid. The jars can also be heated in the oven.
Select young zucchini up to 4 cm in diameter with dense pulp and thin skin. Trim the stems.
Cut into slices 1-1.5 cm thick.
Place the slices in boiling water and blanch for 5 minutes. Then cool in cold water.
Place spices in sterile jars. Pack the zucchini tightly.
Pour water into the pan, add salt and sugar. Boil for 5 minutes. Filter through linen cloth. Add vinegar.
Pour the hot marinade over the zucchini. Cover with lids.
Place the jars of zucchini in a pan of hot water. At 85°, pasteurize for 25 minutes.
Remove them from the water and immediately seal them tightly.
Turn the jars upside down, wrap them in a blanket and let them cool in this position.

Recipe two

Ingredients (for 10 liter jars):

zucchini – 7-8 kg;
dill – 100 g;
red hot pepper – 10 small pods;
garlic – 4 heads;
parsley, mint, celery - 1 bunch each;
horseradish - 3 leaves.

For the marinade:

water – 2 l;
salt – 100 g;
6 percent vinegar – 150 ml.

Cooking method

Prepare sterile liter jars with lids in advance.
Select medium-sized zucchini with thin skin and strong flesh. Trim the stalks, capturing some of the pulp. Wash in cold water. If you want the zucchini to be light in color when cooked, cut off the skin.
Cut the fruit into easy-to-eat discs.
Place them in boiling water and blanch for 5 minutes. Then cool quickly in cold running water.
Sort the greens, remove any yellowed or rotten branches, and wash thoroughly in plenty of cold water. Trim off the dried ends. Cut the horseradish leaves into strips. Chop the dill greens.
Peel and wash the garlic, chop. Wash the pepper pods. Trim off part of the stalk without touching the pulp, otherwise the zucchini will turn out very sharp.
When the water has drained from the zucchini, mix them with chopped garlic and dill.
Place some herbs at the bottom of the jars. Place the zucchini tightly on top of it. Cover with remaining herbs.
Prepare the marinade by boiling water with salt. When it cools down a little, add vinegar and stir.
Pour the marinade over the zucchini. Cover with lids. Place in a wide-bottomed saucepan. Fill the container with hot water up to the hangers of the jars. Sterilize jars of zucchini for 10-15 minutes.
Remove them from the water and immediately seal them tightly with sterile lids. Turn over, placing the lids down on a flat surface covered with a warm cloth. Wrap yourself in a blanket. Cool it like this.

Recipe three

zucchini – 400-600 g;
dill - 1 umbrella;
celery leaves and petioles – 20 g;
bay leaf – 1 pc.;
cloves – 1 bud;
black peppercorns – 3 pcs.;
allspice – 1 pea;
marinade filling – 200-350 ml.

For the marinade:

water – 1 l;
salt – 1 tbsp. l.;
sugar – 1 tsp;
9 percent vinegar - 2 tbsp. l.

Cooking method

Wash small zucchini, cut off the stalks along with some of the pulp, but no more than 1 cm. Cut into circles 1-1.5 cm thick.
Place the chopped zucchini in boiling water and blanch for 3-5 minutes. Cool quickly under running cold water. Wait for the liquid to drain.
Prepare sterile liter jars with lids.
Place the zucchini tightly in jars, topping with spices and herbs.
Prepare the marinade filling. To do this, pour water into the pan according to the norm, add salt and sugar. Bring to a boil and simmer for 5 minutes. Strain the filling. Add vinegar.
Pour the marinade over the zucchini to the very top of the jars. Cover with sterile lids.
Line a wide-bottomed pan with a soft cloth or place a wooden circle. Install the jars. Fill with hot water up to the hangers.
Place the pan on the fire. From the moment the water boils, sterilize the zucchini for 20 minutes.
Seal the jars with lids, turn them upside down, wrap them in a blanket, and let cool.

Recipe four

This method is good because there is no need to calculate the total amount of marinade. Everything is done in the process of putting zucchini and spices into jars.

Ingredients (for 1 liter jar):

zucchini - approximately 400-600 g;
salt – 1 tbsp. l.;
sugar – 2 tbsp. l.;
9 percent vinegar – 50 ml;
dill - 1 umbrella;
black peppercorns – 5 pcs.;
allspice – 2 pcs.;
currant and cherry leaves - 2 pcs.;
garlic – 2 cloves.

Cooking method

Soak young zucchini for 1-2 hours in cold water and then wash. Trim the stems. If the peel is thick, peel it.
Wash the greens. Cherry and currant leaves should be green, free from damage by diseases and insects.
Peel the garlic and rinse. If the cloves are large, cut in half.
Prepare clean and dried quart jars. Wash and boil the lids too.
Place some of the herbs, pepper, and a clove of garlic at the bottom of the jar. Cut the zucchini into slices 1-1.5 cm thick and place tightly in a jar. Place the remaining herbs and garlic on top of the zucchini.
Pour salt and sugar into each jar according to the norm. Pour in vinegar. Pour boiling water over the zucchini. Wait 1-2 minutes and add more boiling water if there is less water.
Take a wide pan and place a soft cloth on the bottom. Place the jars. Pour warm or hot water up to the hangers of the jars. Put it on fire. From the moment the water boils, sterilize the zucchini for 10 minutes.
Remove the jars from the water and immediately seal them tightly. Turn it upside down and wrap it in a blanket. Leave in this position until completely cooled.

Zucchini marinated for the winter without sterilization

Ingredients (for 1 three-liter jar):

zucchini – 1.5-2 kg;
dill - 2 umbrellas;
garlic – 5 cloves;
black peppercorns – 10 pcs.;
bell pepper – 1 pc.;
horseradish leaf – 0.3 pcs.;
black currant leaves – 2 pcs.;
bay leaf - optional;
parsley - 1 sprig.

For the marinade:

water – 1 l;
salt – 2 tbsp. l.;
sugar – 2 tbsp. l.;
vinegar essence – 1 des. l.

Cooking method

Soak small zucchini in cold water for 1 hour. Wash. Trim the stems.
Wash all the greens. Peel the garlic and rinse under running water.
Wash the bell pepper, cut in half, remove the seeds. Cut the halves lengthwise into long slices.
Prepare a sterile jar with a lid.
Cut the fruits into slices 1-1.5 cm thick.
Place some of the greens and peppercorns on the bottom of the jar. Fill the jar with zucchini. Place garlic between them. Spread the bell pepper around the edges of the jar. Cover the zucchini with the remaining herbs.
Boil water and pour it over the zucchini. Cover with a lid and leave for 20 minutes. During this time, the zucchini will be saturated with water and warm up.
Close the jar with a lid with holes, through which you pour the cooled water into a measuring container.
Pour this liquid into a saucepan. Add salt and sugar according to the norm. Bring to a boil and simmer for 5 minutes. Pour this marinade over the zucchini again. Add a dessert spoon of vinegar essence to the jar. Cover with a sterile lid and seal immediately.
Turn the jar upside down and cover it with a blanket. In this position it should cool completely.

Video: Marinated zucchini slices. Blanks

Note to the hostess

The spices indicated in the recipe can be replaced at your discretion, taking into account your taste preferences. The main thing is that they are combined with each other.

Zucchini is also marinated with other vegetables: peppers, cucumbers, carrots, onions. The composition of the marinade can be left the same.

Pickled zucchini is stored in the same way as all canned vegetables: in a cool place, away from light.