The preparation of vegetables for the winter is in full swing, I want to prepare more salads and therefore, today we will cook zucchini in Korean. Korean-style zucchini is instantly eaten not only in winter, but even now. I don’t know if Koreans cook them, but here they got that name because of their spiciness and the way they cut vegetables.

Korean zucchini for the winter

Yield: 8 jars, 750 g each

We need:

• 3 kg peeled zucchini
• 0.5 kg carrots
• 0.5 kg onions
• 5 pcs bell peppers, preferably in different colors
• 200 g garlic
• greens: dill, celery, parsley, cilantro, to taste

For the marinade:

• 150 ml 9% vinegar
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 2 tbsp. salt, no slide
• 2 package. seasonings for Korean carrots

Preparation:

1. Peel the zucchini and remove the seeds; if the seeds are large, cut into strips.

2. The rest of the vegetables as well, peel, cut or grate into strips for Korean carrots.

3. Finely chop the greens.

4. Place all the vegetables in a large bowl and mix.

5. Prepare the marinade: in another bowl, add all the ingredients for it, mix and pour in the prepared vegetables. Mix thoroughly and leave to marinate for 3-4 hours.

6. Prepare the jars by sterilizing them in the oven or microwave. Transfer the salad into jars and sterilize in a water bath for 15-20 minutes, with a capacity of 0.5 or 075 liters. Cool the inverted jars under a blanket.

Korean style zucchini with chili pepper

The principle of preparing this recipe is the same as the previous one, the only difference is the amount of ingredients for the marinade.

We need: yield 4 cans of 0.5 l each

• 3 kg zucchini
• 0.5 kg carrots
• 0.5 kg onions
• 2 heads of garlic
• 2 tbsp salt
• 150 g sugar
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 1 pack Korean seasonings
• 1 piece sweet pepper
• 1 chili pepper

Preparation:

1. Grate the carrots using a Korean carrot grater.

2. Zucchini can be cut into circles and then chopped into cubes.

3. Chop the onion into strips along the onion, and chop the garlic with a knife.

4. Place all the vegetables in a large bowl, mix and season with salt, sugar, vegetable oil, vinegar and seasoning. Stir and leave to brew for 2 hours.

5. Grind sweet pepper into strips, bitter chili pepper into slices and mix with the bulk of vegetables, mix, leave for 8 hours.

6. Then transfer to sterilized jars, cover with boiled lids and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 25 -30 minutes. If we want to sterilize the salad after 2 hours of settling, then we sterilize 0.5 liter jars for 30 minutes, the yield will then be 6 0.5 liter jars.

Korean zucchini with bell pepper

We need: yield 6 cans of 0.5 l each

• 2.5 kg zucchini, peeled
• 700 g carrots
• 500 g onions
• 500 g bell pepper
• 200 g garlic

For the marinade:

• 250 ml refined vegetable oil
• 150 ml 9% vinegar
• 2 tbsp. salt
• 210 g sugar
• 20 g Korean carrot seasoning

Preparation:

1. Peel all vegetables and cut into strips using a special knife or grater.

2. Place the prepared vegetables in a bowl, season with ingredients for the marinade, mix and leave to marinate for 3 hours.

Afterwards, the salad is ready to eat or roll it up for the winter.

3. Place the salad in 0.5 liter jars, fill with the resulting juice and set to sterilize for 20-30 minutes, cool, covered. It is very convenient to use a watering can with a wide neck for a jar.

Recipe for instant pickled zucchini for now

And although we are making preparations for the winter, I still want to eat a Korean salad now, so we’ll prepare such a salad for potatoes, it’s very tasty!

We need:

• 1 kg zucchini, young
• 1 piece chili pepper (half red and half green, for color)
• 7-8 cloves of garlic
• 1 bunch each dill and parsley
• salt, to taste
• 3-4 tbsp balsamic vinegar (rice, wine)
• 1.5 -2 tbsp. Sahara
• 5 tbsp. olive oil
• 1/2 tsp. oregano
• 1/2 tsp. basilica

Preparation:

1. Grate the zucchini on a Korean carrot grater, add salt to taste, mix and leave for 15 minutes.

2. Finely chop the garlic and chili peppers and put them in a separate bowl, add balsamic vinegar, sugar, salt, oregano, basil and mix everything.

3. Squeeze the zucchini lightly, add chopped herbs and add marinade, mix well, you can use the salad.

4. Serve in the form of nests, garnish with pieces of chili pepper.

Bon appetit!

Korean-style zucchini is a quick way to prepare a tasty and spicy dish. Having made such an appetizer, you can put it on the table at any time and diversify the menu.

Korean winter squash is prepared with certain hot spices. But you can always reduce or increase their number based on your preferences.

Required Products:

• two kilograms of zucchini;
• half a spoon of vinegar;
• sugar and salt to your taste;
• two cloves of garlic;
• two red peppers;
• two carrots;
• ground coriander, red and black pepper.

Cooking process:

1. We wash the zucchini and carrots and grate them on a Korean grater to form thin strips.
2. Remove the cap from the pepper, remove the seeds and cut it into slices.
3. Mix the prepared vegetables together, season with spices and crushed garlic, and leave in the refrigerator for five hours.
4. Separately combine oil, vinegar, salt and sugar and pour this mixture over the vegetables, stirring thoroughly.
5. Leave for a few more hours, then distribute into sterilized jars and seal.

Instant recipe

The instant recipe consists of almost the same ingredients, but at the same time vegetables do not need to be marinated for so long, which means the zucchini will be ready after just a couple of hours.

Required Products:

• one sweet pepper;
• two cloves of garlic;
• one onion and carrot;
• 50 milliliters of vegetable oil;
• salt, sugar and various spices to your taste;
• two zucchini.

Cooking process:

1. Zucchini is chopped in any convenient way, filled with water and simmered over low heat for 10 minutes to soften.
2. Cut carrots and peppers into slices, chop onions, herbs and garlic into small pieces.
3. Remove the zucchini from the heat, drain the water and let the vegetables cool.
4. Mix the prepared vegetables together and pour in a marinade of oil, salt, sugar and spices, such as black and red pepper.
5. Let everything sit for an hour and the dish is ready to serve.

Cooking rings with turmeric and marinade

Required Products:

• two kilograms of zucchini;
• one onion and one sweet pepper;
• five spoons of sugar;
• five glasses of water;
• spoon of turmeric;
• half a glass of vinegar.

Cooking process:

1. Peel the zucchini, cut into circles, sprinkle with salt and leave for five hours to soak. Then drain the resulting liquid and squeeze them out.
2. Add half the specified amount of turmeric to them and mix.
3. Add diced onions and thinly sliced ​​peppers there.
4. Combine vinegar, water, sugar, the remaining turmeric, bring this mixture to a boil and pour it over the vegetables.
5. Distribute the resulting salad into sterilized jars and store in a cool place or serve when it has cooled.

Korean marinated zucchini with carrots

Korean marinated zucchini with carrots is a savory appetizer that is ideal for any main course or as an addition to meat fried over a fire.

Required Products:

• 50 milliliters of vegetable oil;
• kilogram of zucchini;
• 50 grams of sugar;
• three carrots;
• four tablespoons of vinegar;
• garlic clove;
• teaspoon salt;
• spoon of Korean carrot seasoning.

Cooking process:

1. Peel, rinse and chop the carrots using a special Korean grater.
2. Add half the specified amount of sugar, a little salt and seasoning to it.
3. Cut the zucchini into circles, add to the carrots, stir, pour vinegar on top, sprinkle with the remaining sugar and crushed garlic.
4. You need to heat the oil, but do not let it boil and pour it over the vegetables.
5. Mix everything well, place in any sealable container and leave in the refrigerator for at least an hour before serving.

Method of cooking slices with honey and soy sauce

This is a quick option for preparing a delicious and spicy snack. But the calorie content of such a dish is higher, precisely due to the honey and soy sauce in the composition.

Required Products:

• 100 milliliters of vegetable oil;
• half a spoon of salt;
• two tablespoons of vinegar;
• 500 grams of zucchini;
• spoon of soy sauce;
• any hot spices to your taste;
• two spoons of honey;
• three cloves of garlic.

Cooking process:

1. Wash the zucchini, cut into thin slices and sprinkle with salt.
2. Separately mix soy sauce, honey, vinegar, crushed garlic and selected spices.
3. Pour the squeezed zucchini with this mixture, then cover them with well-heated vegetable oil, stir, and the dish is ready to serve after standing in the cold for half an hour.

The hottest and most delicious salad

Required Products:

• 100 milliliters each of vinegar and vegetable oil;
• three zucchini;
• three cloves of garlic;
• Korean carrot seasoning;
• salt, sugar and ground pepper to your taste.

Cooking process:

1. We wash the zucchini well, cut it into thin strips and begin to lay them out in a bowl in layers, while sprinkling them with sugar, salt and selected spices.

Required Products:

• four cloves of garlic;
• kilogram of zucchini;
• two carrots;
• one spoon each of salt, sugar and vinegar;
• one onion;
• 150 milliliters of vegetable oil;
• Bell pepper;
• chili pepper and herbs to taste.

Cooking process:

1. We cut the zucchini into rings so that they are not thick and pour boiling water over them. After a couple of minutes, drain the liquid and mix with Korean grated carrots.
2. Turn onions and peppers into rings and add to zucchini and carrots. If desired, you can sprinkle with chopped herbs.
3. Combine crushed garlic with vinegar, oil, ground pepper, salt and sugar.
4. Use the mixture to completely cover the vegetables and put them in the refrigerator for at least 30 minutes.

Recipes for preserving zucchini for the winter

Homemade winter preparations are much tastier and cheaper than store-bought counterparts. For connoisseurs of spicy dishes - Korean-style zucchini! And our recipe with photos for you!

2 hours

85 kcal

4.8/5 (5)

Some housewives complain that their jars, rolled up with love and according to all the rules, “explode.” Such failures can discourage any desire to cook delicious preparations. But this can be avoided. You just need to know some secrets of choosing vegetables for canning. And today I bring you recipes, how to cook delicious zucchini for the winter.

Choosing vegetables: the perfect zucchini for a jar

It doesn't matter if you cook zucchini in Korean or according to some other recipe, be sure to choose young specimens. Ideally, they will be picked from your own garden or purchased from people in whose honesty you are confident. After all, only zucchini, picked no later than a week before preservation. The freshness of a vegetable can be judged by the stalk, which should be prickly and in no case flaccid. Another indicator place is the “butt” of the zucchini. It should be firm. There should be no mechanical damage, even minor ones.

By the way, from the zucchini that you discarded, you can also cook delicious caviar for the winter. The taste of childhood cannot be replaced by anything.

A few little cooking tricks

How to cook zucchini fast and tasty?

Zucchini is a rather capricious vegetable. Even if you chose it according to all the rules, the risk of the jar swelling still remains. An accident helped me cope with this misfortune. One day, while rolling up zucchini, I accidentally put double portion of vinegar. Realizing the mistake, I decided not to throw the product away, but to roll it up anyway. The result was a delicious Korean-style salad that easily lasted until the New Year's feast.

To make any vegetable, including zucchini, crispy, my grandmother soaked it in cold water for at least an hour.

Well, the secrets and secrets have been revealed, now let's get down to an equally interesting moment - studying recipes. I have several ways to roll up Korean-style zucchini for the winter. I will share the easiest, simplest. Even a novice housewife can master it. In our family, this recipe is called “Korean Zucchini for the Impatient.” Firstly, because it cooks quickly. Secondly, none of us can wait until New Years to try this deliciousness.

Every vegetable has its time. The long-awaited “zucchini” time has arrived. This affordable and tasty vegetable has long been one of the most popular vegetables in Russia.

Zucchini dishes are extremely easy to prepare. Our housewives do not miss the opportunity to prepare this vegetable during the season and for the winter: they pickle it, preserve it, prepare various salads from zucchini with the addition of all kinds of vegetables. Prepared winter squash in Korean style, a wonderful dish using herbs and spices, has an original taste. There are quite a lot of options for their preparation, each of which has its own “zest”. But in any case, it should be noted that even a novice housewife can do this dish.

A few tips needed to prepare the right Korean zucchini salad for the winter. First of all, use only young and strong vegetables for cooking. There is no need to peel them, but should be cut according to the recipe: into circles or strips. Cut other vegetables present in this salad (sweet peppers, carrots, onions and others) in a similar way. It is convenient to use a grater for Korean carrots, which is why this salad got its name. Cooking winter zucchini in Korean, be sure to let them steep in the marinade, because only in this case will the dish be filled with that unique taste and aroma for which we love Korean dishes so much. In winter, these zucchini will come in very handy on your table. Their wonderful pungent taste and spicy aroma will make any dish with which they are served much more appetizing.

Winter zucchini in Korean

Ingredients:
2.5 kg of young zucchini,
500 g carrots,
500 g onions,
5 sweet peppers,
150 g garlic,
greens (parsley, celery, dill, cilantro) - to taste.
For the marinade:
1 stack Sahara,
1 stack vegetable oil,
2 tbsp. salt,
150 ml 9% vinegar,
spices for Korean carrots.

Preparation:
Grate the zucchini and carrots on a Korean carrot grater, cut the onion and pepper into thin strips. Chop the herbs and garlic, combine with vegetables and pour in the pre-prepared marinade. Mix the vegetables thoroughly and let them brew for 3 hours. When the vegetable mass is marinated, place it in jars along with the marinade and sterilize: 0.5 liter jars - 15 minutes, 1 liter jars - 30 minutes. Then roll up the lids and when your jars have cooled, move them to storage.

Pyongyang-style zucchini

Ingredients:
2-3 medium sized zucchini,
3-4 cloves of garlic,
½ cup vegetable oil,
½ cup 6% vinegar,
ground red or black pepper, salt to taste.

Preparation:
Grate the zucchini on a Korean carrot grater, add salt and pepper to taste, pour in vinegar and stir. Let the mixture stand for 15-20 minutes. Chop the garlic and place on top of the zucchini. Pour the zucchini with calcined vegetable oil, stir, place in sterilized jars and seal tightly with screw caps. Store in a cool place.

Korean zucchini for the winter (recipe No. 2)

Ingredients:
3 kg zucchini,
3 sweet peppers,
100 g garlic,
1 liter of Krasnodar tomato sauce,
250 g chili sauce,
1 stack vegetable oil,
1 stack Sahara,
2 tbsp. salt,
2 tsp ground black pepper,
2 tbsp. 70% vinegar.

Preparation:
Grate the zucchini on a Korean carrot grater, cut the bell pepper into strips and mix with the zucchini. Add Krasnodar sauce and chili sauce, ground black pepper, vegetable oil, sugar and salt to the vegetables. Cook for 15 minutes. Then add chopped garlic and vinegar and cook for another 5-7 minutes. Place the hot mixture into sterilized jars and seal.

Korean marinated zucchini

Ingredients:
4 medium sized zucchini
3 carrots,
1 onion,
4 cloves of garlic,
1 yellow and 1 red bell pepper,
1 tbsp. sesame oil,
1 tbsp. soy sauce,
2 tsp sesame seeds,
1 tbsp. Sahara,
½ cup vegetable oil,
2 tsp ground red pepper,
2 tsp 70% vinegar,
ground black pepper - to taste.

Preparation:
Wash the zucchini, cut into thin slices, lightly salt and put under a press for a couple of hours. Cut the onion into thin half rings and lightly fry, grate the carrots on a Korean grater, cut the pepper into thin strips. Drain any excess juice from the zucchini k, mix with chopped garlic, pepper, onion and carrots. Mix the vegetable mixture thoroughly, add acetic acid and all other ingredients, mix again, add a little salt, place in sterilized jars and roll up.

Korean-style zucchini (recipe No. 3)

Ingredients:
1 kg zucchini,
3 onions,
1 bunch of dill,
2 cloves of garlic,
1 tsp Sahara,
½ tsp. salt,
50 ml vegetable oil,
1 tbsp. 9% vinegar.

Preparation:
Cut the washed and peeled zucchini lengthwise into thin strips (use a paring knife, the strips will be the thinnest), and the onion into thin half rings. Place the vegetables in a saucepan, pour in the vegetable oil, add sugar and salt. Place the pan over medium heat for 5 minutes. The zucchini and onions should become translucent. While they are cooking, chop the dill and cut the garlic into thin slices. As soon as the zucchini and onions become transparent, add dill and garlic to the pan, stir and leave on the stove for another 2-3 minutes. Then remove the pan from the heat, pour the contents into jars, sterilize them for 10 minutes, and then immediately roll them up.

Korean-style zucchini (recipe No. 4)

Ingredients:
2-2.5 kg of zucchini,
500 g Korean carrots,
500 g onions,
2-3 cloves of garlic,
salt and ground black pepper - to taste.
For the marinade:
1 stack vegetable oil,
1 stack Sahara,
1 stack table vinegar,
2 tbsp. salt.

Preparation:
Cut the zucchini into thin slices or grate it using a Korean carrot grater. Cut the onion into half rings or strips and add it along with the Korean carrots to the zucchini. Then add chopped garlic, salt and pepper to the vegetables to taste. Place the resulting mixture in a saucepan, pour in the marinade and let it sit for 3-4 hours in the refrigerator. Then distribute the vegetable mass along with the marinade into 0.5 liter jars and sterilize for 20 minutes. Roll up and store in a cool, dark place.

Korean-style zucchini (recipe No. 5)

Ingredients:
2 kg zucchini,
1 kg carrots,
500 g onions.
For the marinade:
1 stack Sahara,
1 stack vegetable oil,
1 stack table vinegar,
ground coriander, ground black pepper - to taste.

Preparation:
Grate the zucchini and carrots on a Korean grater. Cut the onion into half rings. For the marinade, mix vegetable oil, vinegar, sugar, pepper and coriander. Pour this marinade over the vegetables, mix well and leave for 2 hours. Then place the salad in jars, compact it well and sterilize 0.5 liter jars for 15 minutes, roll up, turn over and leave in a warm place for a day. Then move the jars of salad to a cool place for storage.

Korean zucchini for the winter (method No. 6)

Ingredients:
3 medium sized zucchini squash
2 chili peppers,
3 cm ginger root,
120 ml rice or apple cider vinegar,
2 tbsp. Sahara,
1 tbsp. salt,
½ tsp. red pepper,
½ cup water.

Preparation:
Wash the zucchini, cut off the stems, cut into medium-sized circles. Place them in an enamel container in which the zucchini will marinate. Peel and finely chop the ginger. Wash the chili pepper, cut it, remove the seeds and cut into small pieces. Pour water and vinegar into a separate pan, add ginger, chili pepper, sugar, salt and stir. Bring the mixture to a boil and cook for 2 minutes. Remove from heat, pepper, stir and leave for 5 minutes. Pour the hot marinade into the pan with the zucchini, stir and leave for 1 hour, stirring occasionally. When the time is up, transfer the salad to sterilized jars, cover with nylon lids and store in a cool place.

Agree, such Korean winter zucchini will appeal not only to zucchini lovers, but also to everyone who is a fan of spicy Korean salads.

Happy preparations!

Larisa Shuftaykina

Korean quick-cooking zucchini will definitely appeal to lovers of spicy snacks. They turn out tasty and aromatic, go well with fatty foods, especially meat. In addition to zucchini, carrots, bell peppers and herbs are often used in such dishes.

How to cook zucchini in Korean?

Instant Korean zucchini – the recipe is simple and accessible to everyone. And for everything to turn out quickly, tasty and without hassle, the recommendations for choosing the starting product and the preparation itself, presented below, will help.

1. It is better to choose young zucchini with unripe seeds.
2. If the skin is thin, then you don’t have to cut it off. If not, then it is better to clean the product.
3. The thinner the zucchini is sliced, the sooner they will marinate.

Instant Korean zucchini slices with the addition of carrots can be either very spicy or moderate. You can adjust the degree of spiciness yourself by adding more or less chili pepper. To make the pickling process go faster, you can put pressure on the zucchini.

Ingredients:

• zucchini, carrots - 1 pc.;
• garlic – 3 cloves;
• hot chili pepper – 1 pc.;
• vinegar, sugar - 1 tbsp. spoon;
• dill;
• salt.

Preparation

1. Zucchini is cut into circles 3 mm thick.
2. Dip them in boiling water for 3 minutes and drain in a colander.
3. Peeled carrots are passed through a Korean vegetable grater.
4. Mix zucchini with carrots, add garlic, chopped chili pepper and chopped dill.
5. All this is salted, sugar is added, vinegar and oil are added and kneaded.
6. Place Korean quick-cooking zucchini and carrots in the cold for 1 hour.

An excellent addition to boiled potatoes will be a Korean-style zucchini salad prepared according to this recipe. To make the dish look more interesting on the table, it is better to choose red bell peppers. Depending on the desired spiciness, the seasoning can be used hot or mild.

Ingredients:

• zucchini, carrots, onion, bell pepper - 1 pc.;
• spices for carrots in Korean - ½ tsp;
• vinegar – 20 ml;
• granulated sugar – 1 teaspoon;
• oil – 50 ml;
• salt.

Preparation

1. Grate zucchini and carrots.
2. Chop the onion and pepper into strips.
3. Vegetables are sprinkled with spices, vinegar, oil are added, salted and sugared.
4. Stir all this, cover with film and put in the cold for 40 minutes.

An excellent Korean-style zucchini appetizer from this recipe will be at home at any feast, because it is an excellent addition to any meat and alcoholic beverages. It is most convenient to cut the zucchini into thin layers using a vegetable cutter. If desired, the dish can be supplemented with other herbs - cilantro and parsley.

Ingredients:

• zucchini – 2 kg;
• garlic – 1 head;
• vinegar 6% - 60 ml;
• sugar – 30 g;
• dill – 1 bunch;
• odorless oil – 100 ml;
• salt.

Preparation

1. Zucchini is cut into thin strips.
2. Garlic and dill are finely chopped.
3. Mix oil with vinegar, sugar, salt, dill and garlic.
4. The resulting mixture is sent to the zucchini and kneaded.
5. Place a weight on top and leave it in the cold for half an hour.
6. After this, the Korean pickled zucchini can be served.

Korean zucchini hee

Young Korean-style zucchini in the form of heh is an unusually tasty and aromatic salad. Due to the fact that the zucchini has previously been doused with boiling water, they turn out soft, but at the same time all the vitamins are preserved. If you want a spicier dish, then you should add hot pepper. If, on the contrary, you need a more delicate delicacy, then you don’t have to add pepper at all.

Ingredients:

• zucchini – 1 kg;
• carrots – 2 pcs.;
• red bell pepper – 1 pc.;
• oil – 150 ml;
• salt, sugar, vinegar - 1 teaspoon each;
• garlic – 4 cloves;
• onion – 1 pc.;
• greens, chili pepper.

Preparation

1. Zucchini is cut into thin rings and poured with boiling water.
2. After 3 minutes the water is drained.
3. Carrots are chopped on a Korean vegetable grater and added to the zucchini.
4. Onions and peppers, chopped into thin half rings, are also sent there.
5. Add greens and stir.
6. Mix vinegar, pepper, salt, sugar, oil and garlic separately.
7. The resulting mixture is poured over the vegetables, kneaded and refrigerated.
8. In half an hour, Korean quick-cooking zucchini with peppers and onions will be ready.

Korean zucchini with honey is an unusual but incredibly appetizing dish. The combination of different tastes - sweet, sour and spicy - makes it special. If desired, the finished dish can be sprinkled with sesame seeds. In this recipe it is better to use classic soy sauce without any additives.

Ingredients:

• zucchini – 2 pcs.;
• honey, vinegar - 1 tbsp. spoon;
• oil – 20 ml;
• garlic cloves – 4 pcs.;
• soy sauce – 20 ml;
• ground black pepper, herbs.

Preparation

1. Zucchini is cut into thin slices.
2. Add chopped dill and spices.
3. For the sauce, mix oil, vinegar, honey, soy sauce and chopped garlic.
4. Pour it over the zucchini and within 2 hours the Korean quick-cooking zucchini will be ready.

Korean-style zucchini, the recipe for which is presented below, is a spicy dish that lovers of savory dishes will definitely like. It is good because it is prepared very quickly, and then eaten just as quickly. If you want the appetizer to be fiery spicy, you can also add chili peppers directly with the grains.

Ingredients:

• young zucchini – 3 pcs.;
• oil, table vinegar - 100 ml each;
• garlic – 1 head;
• salt, sugar, pepper, paprika;
• Korean spicy carrot seasoning.

Preparation

1. Slice the zucchini thinly and place it on a dish in layers, sprinkling each layer with salt and spices.
2. Pour the whole thing with oil with a bite, add chopped garlic, stir and put the Korean quick-cooking zucchini in the cold for half an hour.

Korean zucchini for the winter - recipe

You can enjoy various Korean salads not only in the summer. Korean zucchini for the winter is an excellent preparation, which is also very simple and quick to prepare. When putting the mixture into jars, it is important not to fill them to the top, because during the sterilization process, juice will still be released from the vegetables.