Preserving zucchini for the winter. Pickled zucchini for the winter

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 spices.
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.

“Our pot-bellied zucchini has rested on its side,” one just wants to sing, looking at the zucchini lying imposingly in the garden bed. Unfortunately, the youth of zucchini is short, and they are stored for a very short time, which is why housewives have long mastered canning zucchini for the winter. They ferment them, pickle them, salt them, prepare amazing salads, appetizers, caviar from them, and also make jam and candied fruits. What can I say, a truly universal vegetable! We invite you to use our recipes and capture summer flavors and aromas in jars with new preparations! Moreover, canning zucchini is not at all difficult, and the result is very tasty zucchini preparations.

Marinated zucchini with horseradish

Ingredients:
5 kg zucchini,
For the marinade (1.5 l):
150 g sugar,
100 g salt.
For 1 liter jar:
2 black peppercorns,
1 bay leaf,
1 pea of allspice,
blackcurrant and horseradish leaves,
1 clove of garlic,
a piece of red hot pepper.

Preparation:
Coarsely chop the washed zucchini and place in sterilized jars with spices. Prepare a marinade from the above ingredients, pour it over the zucchini and sterilize the jars: 1 liter - 10 minutes, 3 liter - 20 minutes. Then roll them up and turn them upside down.

Marinated zucchini “Like autumn mushrooms”

Ingredients:
7 kg zucchini,
500 ml vegetable oil,
3 tbsp. salt,
3 tbsp. Sahara,
500 ml 9% vinegar,
garlic - to taste,
hot pepper - to taste,
greens (dill, celery, parsley) - to taste.

Preparation:
Wash and peel the zucchini and, after removing the seeds, cut them into cubes. Mix all ingredients together and let sit for 4 hours. After the time has passed, put the mixture on the fire and boil for 15 minutes. Then place in sterilized jars and seal. Turn it over and wrap it in a blanket.

WITHreindeer zucchini and squash with tarragon and horseradish “Do not spill the water”

Ingredients:
10 kg of small young zucchini and squash,
200 g dill,
100 g tarragon,
60-80 g horseradish,
200 g cherry and black currant leaves.
For the marinade:
5.7 liters of water,
500 g sugar,
500 g salt,
300 ml 9% vinegar,
black peppercorns - to taste.

Preparation:
Wash the zucchini and squash, prick with a fork in several places and cut off the tops. Place the prepared vegetables tightly in sterilized jars. Place greens between the rows of vegetables and at the bottom of the jar. Pour boiling water into the jars 2-4 times, let sit for 5-10 minutes, then pour boiling marinade made from water, salt, pepper, sugar and vinegar. Roll up the jars with sterilized lids, turn the lids down, wrap them up and leave until cool.

Salad "Zucchini"

Ingredients:
5 kg zucchini,
1 carrot,
500 g sweet bell pepper,
1 stack Sahara,
3-4 tbsp. salt,
3 stacks water,
1.5 stack. table vinegar 6%,
300 ml sunflower oil,
garlic - to taste.

Preparation:
Cut the zucchini, carrots, and peppers into large strips and simmer them separately in sunflower oil. Then mix everything, add salt, sugar, water, vinegar and cook. After boiling, cook the mixture for 20 minutes. Then add finely chopped garlic and cook for another 10 minutes. Place the hot salad in sterilized jars and roll up. Turn over, wrap and cool.

Marinated salad with zucchini, apple and pepper

Ingredients:
600 g of young zucchini,
600 g sweet pepper,
600 g apples.
For the marinade:
1 liter of water,
300 ml apple juice,
1-2 tbsp. honey,
1.5 tbsp. salt.

Preparation:
Peel the pepper and cut it into rings, zucchini into circles, peeled apples into slices. Place all fruits and vegetables in a 3 liter jar and fill with marinade. For the marinade, boil water, add juice, honey and salt. Roll up the jars with sterilized lids, turn them over, and wrap them up.

Caviar from zucchini, eggplant and tomato “Motley Autumn”

Ingredients:
1 kg zucchini,
1 kg eggplants,
500 g ripe red tomatoes,
300 g onion,
vegetable oil for frying,
salt and pepper - to taste.

Preparation:
First cut the prepared zucchini and eggplant into slices, fry them in vegetable oil on both sides, and then finely chop them. In a separate pan, fry the onions and tomatoes. Combine all the vegetables together, stir, add salt and pepper and heat in a saucepan until boiling. Place the hot vegetable mixture into jars and sterilize: 0.5 liter jars - 75 minutes, 1 liter - 100 minutes. Then roll it up.

Zucchini with apple and beet juice “Vyborgskie”

Ingredients:
Zucchini - to taste.
For filling:
1 stack apple juice,
1 stack beet juice,
1 tbsp. dill seeds, ground into powder,
3 g citric acid or 2 g ascorbic acid,
1 stack vegetable oil.

Preparation:
Cut the peeled zucchini into slices and place in sterilized jars. Prepare the filling by boiling apple and beet juice, vegetable oil, citric acid and dill seed powder. Do not use store-bought juices for filling; it is better to prepare them yourself. Pour the boiling liquid over the zucchini, roll up the jars, turn them upside down and wrap them until they cool.

Marinated zucchini from bolgaRussian pepper

Ingredients:
3 kg zucchini,
4 sweet bell peppers,
750 ml tomato juice,
100 g garlic,
1 stack vegetable oil,
1 stack Sahara,
2 tbsp. salt,
70 ml 6% vinegar.

Preparation:
Peel the sweet peppers from seeds and mince them together with the garlic. Then mix in the diced zucchini and add the rest of the ingredients. Mix everything thoroughly and boil for 30 minutes. Place the hot mass in sterilized jars, roll up, turn over and wrap until cool.

Zucchini stewed with cucumber and carrots

Ingredients:
1 kg zucchini,
1 kg cucumbers,
2 heads of garlic,
100 g dill,
½ cup vegetable oil,
spices (bay leaf and black peppercorns) - to taste.
For seasoning:
5-6 tomatoes,
2-3 carrots,
2 onions,
1 tbsp. Sahara,
2 tbsp. salt.

Preparation:
First, prepare the seasoning: grate the carrots, chop the onion. Lightly fry the vegetables. Season with mashed tomatoes, add salt, sugar and simmer for 5-10 minutes. Cut the zucchini into pieces, cucumbers into slices, add salt and fry on both sides. Place 2 cloves of garlic, finely chopped dill, bay leaf, and black peppercorns at the bottom of half-liter jars. Place pieces of zucchini and cucumbers on top, pour in seasoning, sterilize for 5-10 minutes, roll up, turn over and wrap for 2-3 hours.

Soaked zucchini with apples “Recipe from Uncle Vanya”

Ingredients:
3 kg of young small zucchini.
3 kg apples,
leaves of black currant, cherry and lemongrass - to taste.
For brine (per 1 liter of water):
30 g sugar or 2 tbsp. honey,
10 g rye flour,
15 g salt.

Preparation:
Wash small zucchini and apples thoroughly, place in a barrel or glass container, add black currant, cherry and lemongrass leaves. To make the brine, boil water, adding sugar (or honey), rye flour and salt. Pour brine over the zucchini and apples, place under pressure and place in a cool place.

Zucchini with carrots, ginger and nutmeg “Spicy”

Ingredients:
7 young zucchini,
2 carrots,
2 heads of garlic,
6 cherry leaves,
6 currant leaves,
10 black peppercorns,
10 peas of allspice,
6 buds of cloves,
horseradish leaves, dill seeds and tarragon - to taste.
For the marinade:
4 tbsp. Sahara,
5 tbsp. salt,
5 tbsp. table vinegar,
ginger, curry, mustard seeds, ground nutmeg and ground red pepper - to taste.

Preparation:
Cut the zucchini and carrots into slices, chop the garlic and herbs. Place greens at the bottom of sterilized jars, then zucchini, garlic, carrots, peppers and cloves. Bring the water to a boil and pour in a thin stream into the jars, let sit for 2-3 minutes and drain. Fill the jars with boiling water a second time and pour this water into the bowl. Add salt, sugar, vinegar, spices and bring the marinade to a boil. Pour boiling marinade into jars of zucchini, roll up, turn upside down, wrap and leave until completely cool.

Marinated zucchini salad “For homemade dinner”

Ingredients:
4 kg zucchini,
1 kg of onion,
150 g garlic,
3 tbsp. Sahara,
½ cup salt,
150 ml vegetable oil,
100 ml 6% vinegar,
200 ml boiled water,
parsley - to taste.

Preparation:
Peel the zucchini and cut into slices. Then blanch in hot water for 5 minutes, drain in a colander and let cool. Chop parsley, onion and mix with zucchini. Mix everything. To fill, grind the garlic with salt and sugar, add vegetable oil, boiled water and vinegar. Mix the resulting mixture thoroughly. Pour the filling over the zucchini and press down slightly with a mug or plate so that the vegetables release their juice. Place the container with vegetables in a cool place for 10-12 hours. After this time, place the salad in sterilized jars and sterilize for 15-20 minutes, then roll up.

Spicy zucchini with tomatoes

Ingredients:
1 kg zucchini,
750 g tomatoes,
2 onions,
5 cloves of garlic,
2 hot peppers,
4 buds of cloves,
4 peas of allspice,
½ tsp. coriander seeds,
50 g celery stalks,
100 ml vegetable oil,
1 tbsp. Sahara,
1 tbsp. salt.

Preparation:
Cut the zucchini into circles or plates, add salt to taste and fry with butter until half cooked. Cut the celery into half circles, chop the pepper. Finely chop the onion and brown it in a frying pan with vegetable oil, add celery and pepper, salt and sugar and simmer over low heat for 5 minutes. Pour boiling water over the tomatoes. Remove the skin and cut into circles. Place zucchini, tomatoes and fried dressing in layers in sterilized jars, sprinkling the layers with chopped garlic and seasonings. Sterilize the jars with the finished product for 30 minutes, then roll up, turn over and wrap.

Zucchini marinated with mint “Aromatic”

Ingredients:
8 small zucchini,
1 clove of garlic,
1 hot pepper,
A few sprigs of mint
¾ stack. grape vinegar,
¾ stack. olive (or vegetable oil),
salt, pepper - to taste.

Preparation:
Wash and cut the zucchini into slices. Heat 2 tbsp in a frying pan. olive (or vegetable) oil. Fry the zucchini on both sides until golden brown. Then place them on paper that absorbs grease well. Peel and thinly slice the peppers and garlic. Place the zucchini in a shallow container, sprinkle with garlic and pepper slices and season with the remaining oil. Cut the mint with scissors and add it to the zucchini, add salt and pepper. Bring the grape vinegar to a boil in a small saucepan, then pour it over the squash and cool. Then refrigerate for several days. Continue to store the finished product in a cool place and serve it with poultry.

Zucchini with carrots, honey and apple juice “Gifts of Autumn”

Ingredients:
Zucchini, carrots and apples - to taste.
For filling:
500 ml apple juice,
50 g honey,
10 lemongrass leaves,
500 ml water,
1 tbsp. salt.

Preparation:
Cut zucchini, carrots, apples into slices and place in sterilized jars. Prepare the filling: boil apple juice, water and honey, adding salt and lemongrass. Pour the boiling liquid over the sliced pieces in the jars and roll them up. Turn the jars upside down, wrap them up and leave until cool.

Salad "Gardener's Appetizer"

Ingredients:
1 kg zucchini,
400 g sweet pepper.
200 g carrots.
400 g unripe plums,
1 head of garlic,
1.5 tbsp. salt,
½ cup Sahara,
1 tbsp. 6% vinegar,
¾ stack. vegetable oil.

Preparation:
Cut the zucchini into cubes, sweet peppers into strips 1.5-2 cm wide, grate the carrots on a coarse grater. Mince the plums, add salt, sugar, vegetable oil and boil. Then add zucchini, peppers, carrots and cook for 40 minutes, stirring. Add finely chopped parsley and a head of garlic to the mixture. Boil for another 5 minutes, place in jars, roll up, turn over and wrap.

Zucchini jam with citric acid “Pineapple”

Ingredients:
1.5-2 kg of zucchini,
1.2 kg sugar,
½ tsp. citric acid,
200 g canned pineapples with juice.

Preparation:
Cut the peeled and pulped zucchini into small cubes. Make syrup from pineapple juice and sugar and pour it over the zucchini. Add citric acid. Stir and leave for 1 hour. Then drain the syrup, heat it up, pour it over the zucchini again and leave for another 1 hour. Cut the pineapples into small pieces, add to the zucchini, heat everything to a boil and let cool. Repeat the procedure 2-3 times until the zucchini looks like pineapple pieces. Then boil for another 15-20 minutes, place in sterilized jars, roll up, turn upside down, wrap and leave until completely cool.

Zucchini-orange confiture with ginger and cinnamon

Ingredients:
1 large zucchini,
3 oranges,
3.3 stacks Sahara,
½ tsp. citric acid,
½ tsp. grated ginger root,
cinnamon - to taste.

Preparation:
Pass the peeled and seeded zucchini through a meat grinder, add sugar. Place on the fire, bring to a boil, then remove from the heat and let stand for 4 hours. Add oranges, also peeled and minced, to the zucchini mixture. Bring to a boil again and leave for 4 hours. Then add citric acid, ginger and cinnamon to the mixture, bring to a boil and simmer for 20 minutes over low heat. Pour the hot confiture into sterilized jars, roll up and wrap.

Happy preparations!

Larisa Shuftaykina

In our country, it is customary to preserve zucchini for the winter in jars in large quantities and according to a wide variety of recipes. The preparation can also be purchased at the supermarket. But store-bought snacks will no longer be the same as homemade ones. Meanwhile, pumpkin's younger brother, zucchini, is a low-calorie product. 100 g of this vegetable contains only 26 kcal. Therefore, it is loved by figure-keepers, active people, as well as those who, due to health problems, need to adhere to the rules of the dietary table.

A full jar of benefits: what is included in the preparation

Heat treatment destroys some of the vitamins and minerals contained in plant products. Therefore, canned vegetables and fruits are not vital food for health. Fresh ones are much healthier, but canned ones are tastier. Dishes made from canned zucchini, waiting in the pantry or cellar, infect the house with the aroma of summer and charge you with energy for the whole day. Their secret is in the large amount of useful substances that are contained in fresh zucchini and are partially preserved in canned vegetables.

Perfect compatibility. Zucchini dishes go well with any food. They are tasty after any heat treatment and can be served both as an appetizer and as a side dish. This vegetable does not have a dominant taste, therefore it forms a successful tandem with any product offered to it as a neighbor on the plate.
Vitamin “bomb”. Zucchini contains almost all vitamins. Including tocopherol, or vitamin E, which is popularly called the “elixir of youth.” It slows down the aging process and fights free radicals. Beta-carotene ensures rapid rehabilitation after illnesses. Vitamin C supports the immune system and stimulates it to fight viruses, strengthens the walls of blood vessels.
Mineral storehouse. The mineral composition of the vegetable is also worthy of respect. It contains a lot of phosphorus, potassium, calcium, iron and sodium. Doctors often recommend that hypertensive patients and people suffering from cardiovascular diseases consume zucchini. Zucchini snacks stabilize the condition of anemia and will appeal to children. Its hypoallergenic properties make it the leader in baby food: it is zucchini that neonatologists and pediatricians recommend introducing first as complementary foods.
Natural "well". Zucchini consists of 95% water. Therefore, patients with renal pathologies and cholelithiasis cannot do without it. Eating zucchini helps remove harmful salts and bile from the body. The product cleanses the blood, saturates the body with moisture and normalizes metabolic processes. Patients with gout, patients with urolithiasis and impaired intestinal motility should take a closer look at the vegetable.

Ideal fruit: characteristics

In order for the preparation to turn out tasty and visually beautiful, it is necessary to carefully approach the selection of “contenders” for preservation. It doesn’t matter whether you buy vegetables at the market or in a supermarket, or pick them in the garden yourself. The criteria for choosing the ideal zucchini are the same in all cases and are described in detail in the table.

Table - Characteristics of the “ideal” zucchini

How to “roll up” canned zucchini for the winter

There are many guides on the Internet that tell you how to cook canned zucchini so that it is tasty and appetizing. You will come across recipes without sterilization and with mandatory boiling of filled jars. But often the authors of recipes forget to specify when to add a preservative and how to carry out sterilization. Therefore, remember two simple rules.

No sterilization. To keep unsterilized vegetables as long as possible, you need to add a preservative to them. Most often, vinegar plays this role. Add it at the very end, when the preparation of the snack is almost complete.
With sterilization. If a recipe requires sterilization before rolling, know that this is not about sterilizing an empty glass container. Jars filled with snacks will have to be sterilized. This can be done by organizing a water bath in the kitchen. To do this, you need to place a large basin on the stove, put jars of zucchini in it, fill it with water so that it reaches the very neck, and turn on the burner. The duration of the process depends on the volume of the container. Half-liter jars should be kept in boiling water for 30 minutes. And liter ones – an hour.

3 recipes “for everyone”...

Recipes for canned zucchini for the winter amaze with their variety. Domestic housewives turn this vegetable into everything - from banal (but terribly tasty) caviar to original zucchini jam, which, no worse than apricot jam, goes well with pancakes and pancakes. But classic savory and spicy zucchini is more popular than its sweet counterparts.

Spicy

Peculiarity. Canned zucchini with carrots for the winter are one of the most popular options for zucchini preparations. This recipe has long been elevated to the rank of classic. A jar of the spicy-sweet snack can be found in any housewife's pantry. It is not sugar that provides the sweetness to the dish. The pleasant sweet taste is due to the large amount of carrots, which are as much in the appetizer as the main ingredient. It will take from 40 minutes to an hour to prepare the dish. Before packaging the snacks, the jars must be sterilized in the oven or in a water bath. The result will be six half-liter jars with savory contents.

Product set:

zucchini – 3 kg;
chili - one pod;
carrots – 3 kg;
garlic - two heads;
9% vinegar - 0.25 l;
sunflower oil – 0.25 l;
granulated sugar – 0.25 kg;
salt - two heaped tablespoons.

How to cook

Wash fresh zucchini and cut into slices.
Peel the garlic, chili and carrots from husks, skins and seeds and place them in a blender or meat grinder. Vegetables need to be ground into a homogeneous mixture.
Pour the amount of sunflower oil indicated in the recipe into a wide saucepan. It is better to take refined one, as it does not have a dominant odor. Add granulated sugar and salt there and bring to a boil.
After boiling, add vegetables minced in a meat grinder to the marinade and boil for three to five minutes.
Next, add the zucchini and continue cooking for about half an hour, constantly stirring the contents of the pan.
Five minutes before readiness, add vinegar, boil and turn off the stove.

After sterilizing the jars with stewed zucchini, they must be rolled up using a special key, turned upside down, placed on an old blanket and covered with it until completely cooled. The next morning, the preservation can be sent to the pantry or cellar.

Korean

Peculiarity. Even those who deny zucchini as such are drooling at the sight of the Korean snack. It is tender and slightly spicy at the same time. Everyday and festive, in a word – universal. Its peculiarity lies not only in the addition of characteristic seasonings, but also in the cutting. Carrots and zucchini, which are the main ingredients of the dish, need to be chopped into thin strips. Externally, the vegetables will resemble short ropes or spaghetti. Shredding can be done using a special grater designed for preparing Korean salads.

Product set:

zucchini – 3 kg;
carrots – 500 g;
onions – 500 g;
granulated sugar – 3/5 cup;
vegetable oil – 3/5 cup;
coriander - two tablespoons;
chili pepper - pod;
salt - to regulate taste.

How to cook

We chop the carrots and zucchini, cut the onion into half rings, and the chili pepper into small and thin rings, simultaneously separating the seeds from the pulp and not using the former in the recipe.
We transfer all the vegetable ingredients into one container, add bulk and liquid preserves and leave for half an hour.
Then we put them in cans for preservation and roll them up.

"Voiced"

Peculiarity. If you want to make crispy canned zucchini, try it with Krasnodar tomato sauce or Chili ketchup. Vegetables dipped in a marinade based on one of these sauces produce a characteristic, pleasant crunch when eaten. Ketchup keeps them firm and prevents the garden's bounty from turning into a soft mush. In this case, it is permissible to preserve zucchini for the winter without sterilization. To do this, before pouring the marinade, the vegetables placed in the jar must be poured with boiling water twice. They should “stand” in boiling water for 15 minutes. Then pour in the marinade and roll it under a tin lid.

Product set:

zucchini – 5 kg;
horseradish, dill, cherry leaves - a little into each jar;
garlic - one head;
clean drinking water – 1.5 l;
sugar – 0.25 kg;
salt – two level tablespoons;
vinegar 9% – glass;
“Chili” ketchup or tomato sauce – packaging.

How to cook

Place the herbs and garlic in prepared jars.
We cut the zucchini into thick rings 1.5-2 cm wide and place them in a container for canning.
Take a saucepan and pour salt, sugar and tomato sauce into it. Then pour the vinegar there and boil the mixture. After boiling, turn off the stove.
Pour the hot marinade into jars and seal after sterilization.

To ensure that as many zucchini circles fit into the jar as possible, periodically shake the glass vessel well during the stacking process.

...and 2 “for gourmets”

If you're looking to not only feed, but also surprise, try making a bean appetizer with a Middle Eastern flavor. Or an unusual zucchini jam, inviting guests to guess the main ingredient of this dish after tasting it. Rest assured, they will never guess that this is a light green vegetable from a summer garden.

Eastern with beans

Peculiarity. The strong point of this recipe is starch. The Japanese, Chinese and Thais often add it not only to sauces, but also to main dishes. Starch serves as a binding link, thanks to which the appetizer (or side dish) will not leak anywhere and will not spread on the plate. Zucchini provides sweetness, tomatoes provide light sourness, and beans provide viscosity.

Product set:

zucchini - one;
carrot - one;
onion - one;
tomatoes - three;
garlic - four cloves;
canned beans - can;
starch - a tablespoon;
salt and favorite seasonings - to regulate taste.

How to cook

In a heated frying pan, sauté onions, cut into half rings, and carrots, cut into small, medium-thick pieces.
Cut the tomatoes in half and into three on a fine grater. We throw away the skin, and put the tomato in the frying pan - along with the carrots and onions.
We also throw the garlic passed through the press there.
After boiling, put peeled and diced zucchini into a frying pan, sprinkle with seasonings and simmer until they are completely cooked.
Drain the marinade from the beans, place the beans in a common frying pan, and add starch to the marinade and mix thoroughly.
Pour the bean sauce with starch into the pan and watch how the dish instantly thickens. Turn off the burner.

It doesn’t matter which beans you take – red or white. This will not change the taste of the dish. But chefs recommend giving preference to dark legumes. From an aesthetic point of view, they look more uniform and prettier in a jar.

Desserts in the form of jam

Peculiarity. Zucchini jam is a great way to diversify desserts made from cherries, apricots and strawberries, which have become boring over the years. Lemon and zucchini, which are the basis of this dish, in the finished jam resemble candied pineapple in consistency and taste. Unfortunately, there is no vitamin C left in the jam. It completely disintegrates at a temperature of 100°C.

Product set:

zucchini – 1 kg;
granulated sugar – 1 kg;
lemon - two pieces;
clean drinking water – half a glass.

How to cook

Remove the seeds, if any, from the squash fruits and cut the vegetables into small cubes.
Without peeling the zest, cut the lemon even finer.
We prepare syrup based on water and sugar.
Boil vegetable cubes in it until boiling.
Then add the lemon cubes and cook for another 40 minutes.
We pack in sterilized jars and roll up with tin lids.

If you like fried zucchini, prepare them in the following way. Fry the rounds in butter until golden brown. And then put it in jars in layers with garlic crushed in a mortar and tomatoes cut into four parts. Sterilize the dish in a water bath and roll it up.

Canning zucchini for the winter includes salting. You can cut the vegetable into slices and pour in pre-prepared brine. A week under pressure - and the appetizer is ready. You can store it either in the cellar, covered with a nylon lid, or in the refrigerator. But usually this dish is not stored for a long time - it is eaten before the cold weather arrives.

Canning vegetables is an important seasonal activity for every housewife. After all, it’s hard to imagine winter without such delicious pickled or pickled cucumbers, tomatoes and, of course, zucchini. Undoubtedly, you want to choose only proven recipes so that the preservation preserves the taste and aroma of the products used. Today you can find a wide variety of preparations that will delight you not only with their simplicity, but also with their excellent taste. We invite you to learn how to prepare delicious zucchini, canned for the winter like cucumbers. Such preparations can be served on the table both on weekdays and holidays.

Young canned zucchini like cucumbers

This recipe has already been tested by many housewives. Zucchini slices in jars will be an excellent snack, because they are crispy and juicy, with a slight spicy note.

Ingredients for a liter jar:

1 zucchini;
1 onion;
3 cloves of garlic;
1 bay leaf;
5 peas of hot pepper;
1 bunch of dill and parsley.

We can preserve young zucchini in slices for the winter:

Canning this recipe does not involve using only white, yellow, or zucchini. Choose the ones you have. Cut the washed fruits into circles, the thickness of which will be 1.5 cm. If the rings are large enough, cut them into two parts.
Wash the liter jars thoroughly; after sterilization, you can put vegetables in them.
First, put all the necessary spices on the bottom, then fill the jars to the top with zucchini.
Take a separate pan and prepare the brine. For 1 liter of water you will need to take 50 grams. salt along with 25 gr. granulated sugar. For a liter jar you will need 500 ml of this brine. We recommend calculating the amount of brine from the number of canning jars used.
Add a tablespoon of 9% vinegar to each jar of vegetables, then pour boiling brine over everything. Cover the jars with lids and begin sterilization; this will take about 10 minutes. Seal the workpiece tightly and wrap it in a blanket.

After the preservation has completely cooled, you can transfer the jars to the pantry for storage.

Original canned zucchini for the winter

The light spicy-sweet taste of zucchini will not leave anyone indifferent. Such a quick and original snack will be a godsend for every housewife.

Ingredients:

1 kilogram of young zucchini;
190 ml refined vegetable oil;
60 grams of salt;
6 cloves of garlic;
5 grams of ground black pepper;
75 grams of granulated sugar;
½ bunch of dill;
35 milliliters of vinegar essence 70%;
1 pod of hot pepper.

Preparing food and canning delicious zucchini:

Rinse the zucchini thoroughly under running water, cut the fruit into thin oblong slices using a vegetable peeler.
Rinse the greens and shake to get rid of excess water.
Now chop the dill.
Peel the garlic cloves and chop them using a garlic press.
Cut the hot pepper in half, remove any seeds, and then chop it finely.
Place the previously prepared zucchini slices in a deep bowl along with chopped herbs, garlic and hot pepper.
Next, you can start preparing the marinade. Pour the required amount of refined oil into the bowl, add vinegar, ground pepper, sugar and mix everything thoroughly.
The marinade is completely ready, pour it over the zucchini.
Close the container with the zucchini and marinade tightly and shake well.
Place the appetizer in the refrigerator to marinate for about 2 hours.
Then place the marinated zucchini in sterile jars and sterilize them for 15 minutes.

After rolling the workpiece, let it cool completely under the blanket.

Whole zucchini for the winter without sterilization

To prepare delicious pickled zucchini, you can use recipes for cucumber preparations; the taste of the preserved food will be excellent. Having tried this cooking option, you will be pleasantly surprised by the result.

Ingredients for one three-liter jar:

young zucchini;
100 grams of salt;
6 cloves of garlic;
5 milliliters of 70% vinegar essence;
several dill inflorescences;
horseradish roots;
currant and cherry leaves.

How to prepare whole zucchini for the winter:

First prepare the jar, rinse it thoroughly with baking soda, and rinse it with boiling water.
Place the greens along with the garlic at the bottom of the glass container.
Now it’s the turn of the small zucchini, place the fruits tightly inside the jar. Fill the jar with boiling water to the very top. Let the vegetables stand for 5-7 minutes, covering the preparation with a lid.
Pour the water into a deep saucepan, add the required amount of salt and bring the liquid to a boil.
Fill the jar with boiling water a second time, drain the water after a few minutes. Pour in the prepared hot brine. If the brine is not enough, add boiling water.
Add the required amount of vinegar essence and roll up the jar.
Wrap the workpiece well and let cool completely.

Such preservation can be stored in a pantry or cellar.

Canning delicious small zucchini for the winter with mustard

When choosing canning recipes, you should pay attention not only to the complexity of preparation, but also to the list of products used. The proposed preparation option is budget-friendly, although this does not affect the taste in any way.

Ingredients for three liter jars:

3 kilograms of small yellow or white zucchini;
1 bunch of green dill;
1 head of garlic;
135 milliliters of 9% vinegar;
125 milliliters of vegetable oil;
120 grams of granulated sugar;
75 grams of salt;
17 grams of dry mustard;
3 grams of ground pepper.

Canning delicious zucchini with mustard:

You can make this recipe from both yellow and white zucchini; there is no fundamental difference. Peel each fruit and cut into 2 parts. If there are large seeds inside, remove them.
Cut the vegetables into finger shapes, so you get thin strips. Thanks to this method of slicing, zucchini will look impressive in a jar. Transfer the thinly sliced fruits to a bowl or saucepan.
Now start preparing the marinade. Finely chop the pre-washed greens, add the required amount of vinegar, salt, vegetable oil and granulated sugar. Also add dry mustard along with ground black pepper. Grind the garlic cloves using a grater or finely chop them with a knife.
Stir the marinade and then pour it over the zucchini slices.
Let the vegetables marinate for 3 hours. Press the zucchini down with a plate and place a small weight on top.
For 3 hours, it is necessary to stir the vegetables in the marinade from time to time.
Wash liter jars, then fill them with zucchini, pour over the marinade that formed during pickling. If there is not enough juice, add boiling water to the top of the jars.
Place the filled jars in a large saucepan for further sterilization. Pre-cover the bottom of the pan with cotton cloth. After the liquid boils, sterilize the workpiece for 20 minutes.
Roll up the jars of zucchini, turn them upside down, and wrap them well.

Easy way

Ingredients for 1 3 liter jar:

2 kilograms of zucchini;
3 onions;
4 cloves of garlic;
4 grams of citric acid;
3 aspirin tablets;
50 grams of granulated sugar;
90 grams of salt;
2 bay leaves;
7 peas of allspice;
currant, oak and cherry leaves, dill inflorescences;
2 liters of boiling water.

Preserving crispy zucchini for the winter:

Rinse the zucchini well, then soak them in water for about 4 hours.
While the zucchini is soaking, peel the onions and cut each head into 4 equal pieces.
Prepare the jars and sterilize them in your usual way.
Wash the greens, peel the garlic cloves and cut into small pieces. Inside each jar, place a dill inflorescence, several cherry, oak and currant leaves, add the required amount of salt, granulated sugar and chopped garlic.
Cut the zucchini into medium pieces and place in jars.
Place aspirin tablets on top and add citric acid. Slowly pour in boiling water.
Cover the jars with sterile lids and seal them immediately.
Turn the jars over, then wrap them and wait for the preservation to cool completely.

Preserving zucchini for the winter (video)

The proposed recipes for canned zucchini are varied and at the same time simple. Every housewife will be able to create an original and incredibly tasty preparation for the winter from these seasonal vegetables. Can and enjoy great crispy zucchini with the whole family.

Preserved zucchini for the winter

In order for zucchini preparations to turn out tasty, to be stored for a long time and not to lose their properties, it is necessary to choose a fresh, high-quality product and suitable cooking recipes.

How to choose the right zucchini for harvesting for the winter

Zucchini recipes for the winter include many types of cooking; only the main product remains unchanged. This vegetable is an annual garden crop that belongs to the pumpkin family and has an oblong shape. Its color can be yellow, green or almost white, and its taste does not depend on color.

Zucchini can be bought at any supermarket or market. But if you have a plot, then growing it yourself will not be difficult either. Fresh vegetables are present on store shelves from early spring until autumn. But in order to enjoy it in the winter, they are prepared by salting and canning zucchini.

The vegetable consists of a peel, a hard edible shell (several centimeters thick) and a core with seeds. If the zucchini is young, then it is entirely edible. A more mature product has coarse seeds that must be separated during cooking.

How to choose the right product

Selecting high-quality and edible vegetables is a responsible task. To successfully preserve zucchini for the winter, you need to pay attention to the following nuances when purchasing fruits:

You should choose small vegetables, up to 15 cm long and weighing about 200 g. Small sizes indicate that the zucchini is young. Even if it is unripe, this will not harm its taste, and it is quite suitable for food;
the color of the product may be light with yellow or green stripes and spots;
the vegetable itself should be firm, and the skin should be dense and smooth. Damage or scratches will significantly reduce the shelf life of the product.

It is best to keep zucchini in the refrigerator or other cool place. This will keep them fresh and will last up to two weeks.

Useful properties of zucchini

Recipes for winter zucchini are very diverse. In order to not only enjoy a tasty meal during the cold season, but also get useful microelements for the body, this product is best suited. It consists almost entirely of water, and its calorie content is only 25 kcal per 100 g.

Eating it raw enriches the body with vitamins, and preserving zucchini allows you to preserve all the beneficial properties. The composition of the fruit is incredibly rich in:

proteins - 0.7 g per 100 g;
carbohydrates - 5.3 g;
fats - 0.3 g;
mineral salts (potassium, phosphorus, iron, sodium, magnesium);
trace elements (molybdenum, zinc);
vitamins (A, C, B1, B2).

Some zucchini salads for the winter do not require heat treatment, which allows you to maximize the benefits of the product. When consumed as food, the human body receives a large amount of vitamins and microelements, which have the following effects:

the ideal ratio of potassium and sodium salts (150 to 1) has a beneficial effect on kidney function, helps remove excess fluid from the body and maintain the necessary water balance;
organic acids have a positive effect on the gastrointestinal tract, adjust digestion and gently cleanse the intestines;
the vitamins included in the composition improve the condition of the skin, nails and hair;
the minimum calorie content makes the product dietary, and its consumption is beneficial for the figure.

Zucchini salad for the winter can become not only a tasty appetizer for the main dish, but also a complete cure for swelling of the limbs and hypertension. The diuretic effect improves the body's condition and will help lower blood pressure.

Zucchini preparations for the winter - best recipes

Our mothers and grandmothers prepared zucchini for the winter. There are many recipes for preparing them in various ways, passed down from generation to generation.

Winter zucchini recipes with photos

The recipe for winter zucchini will be simple and understandable if you initially choose the most suitable cooking method. They can be pickled and pickled, boiled and fried, canned and prepared in the form of salads and snacks. Recipes for winter zucchini in jars can be divided into several categories:

marinades;
salads;
conservation;
snacks;
pickling and salting.

Everyone will be able to find a cooking method to suit their taste, choosing from those already available, or adding something original to the recipe.

Pickled zucchini for the winter recipes with photos

For lovers of savory snacks, this method of preparation is suitable. The recipe for pickled zucchini for the winter is reminiscent of canned cucumbers familiar from childhood. Garlic, pepper, vinegar and herbs will add a spicy aroma and pungent taste to vegetables. You can prepare zucchini along with cucumbers. These two go well together and make a great addition to any side dish.

If you don’t like pickled zucchini for the winter, the recipes for which are quite standard and bland, you can use your imagination and add some color to an old cookbook. This product can easily be combined with many vegetables such as tomato, eggplant, onion, or even fruit. Thus, the recipe for pickled winter squash with carrots can include many more products for every taste.

You can prepare both spicy salads and milder ones. Such dishes are eaten fresh or prepared for the winter as preserves. Preparation involves a short heat treatment and rolling into sterilized jars. At the same time, all vitamins and nutrients will be preserved, unlike long-term cooking at high temperatures.

Zucchini salads can be made with both vegetables and fruits, such as apples, and the subtle aroma of celery and a pinch of sugar will complete the composition.

Canning zucchini recipes

This cooking method is the most common. Canned food that is sealed with a metal lid retains its beneficial properties best. If you use this method of preparing for the winter, zucchini will retain its excellent taste.

Cooked in spicy sauce, with tomato paste or mustard, they will become a favorite dish for the whole family. Canned zucchini recipes, which are so varied, can be stored for several years.

This preparation method allows you to roll any culinary masterpiece into jars. Even fried zucchini without sterilization will retain its taste. All you need to do is open the jar and heat up the finished dish, and your own homemade sour cream sauce with herbs and garlic will complement it perfectly.

Zucchini preparations for the winter recipes

To make a delicious preparation of zucchini for the winter, you should try not only spicy, but also sweet recipes. An incredible compote can be obtained by combining the main product with cherry plum. Crispy zucchini, soaked in fruity aroma, will be impossible to distinguish from apples.

Winter zucchini appetizer recipes

To avoid mistakes in a process such as canning zucchini for the winter, recipes with photos will help you prepare the dish step by step with all the explanations. An excellent appetizer with the addition of bell peppers and herbs can be an excellent dressing for soup, as well as an addition to vegetable stew or side dish.

There is another way to prepare this product - salting. It does not include heat treatment at all, so vegetables will have a fresh taste even in winter. To make a healthy preservation of zucchini for the winter, pickling recipes will help preserve vitamins and minerals. The essence of this cooking method is to store vegetables in salted water with herbs and spices. This preservative will extend the freshness of food until winter.

Result:

There are many ways to prepare zucchini for the winter. Each of them is original in its own way and gives the dish a unique taste. This vegetable is good for the body, and in cooking it can be combined with many other products, including fruits.