Greetings to everyone on our website. Canning zucchini is always incredibly tasty. The secret lies in its compatibility with all types of other vegetables. You can experiment with the amount of certain ingredients, the amount of spices, and don’t be afraid of ruining the final result.

Zucchini has won people's love for good reason. Firstly, it is a very affordable and budget-friendly vegetable, for those who do not have their own garden plot. Buying it won't be difficult. If you are gardening, then you are probably reaping a rich harvest. Then you should definitely make at least a few jars of zucchini preparations for the winter.

1. Pickled zucchini

On cold winter days, it’s especially pleasant to open jars with various vegetable preparations. Most often, many people always grow large quantities of zucchini. I suggest you marinate them. They will turn out crispy and very tasty. Pickled zucchini will be an excellent alternative to cucumbers and will go well with anything as a snack.

Ingredients:

• Zucchini - 1 kg
• Dill – 3 umbrellas
• Garlic - 3-4 cloves
• Bay leaf - 2 pcs
• Black pepper - 4-5 peas
• Water - 1 l
• Salt - 1.5 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Vinegar 9% – 100 ml

Preparation steps:

1. Pour a liter of water into a small saucepan and place on fire. As soon as the water becomes warm, add salt.

2. Then add sugar, stir until the bulk ingredients dissolve. Wait for the brine to boil, let it simmer for a couple of minutes, then remove from the stove and pour in the vinegar.

3. Zucchini, in my case these are young fruits, rinse and wipe with a towel. Cut into circles no less than a centimeter wide. If you have larger specimens, the center with the seeds must be carefully cut out and cut into large pieces.

4. Prepare jars in advance, wash and sterilize them. Place bay leaves, dill umbrellas, coarsely chopped garlic cloves, and black peppercorns on the bottom.

5. Fill the jars with zucchini mugs and fill them up to the neck with warm brine.

6. Fill a large saucepan with water, place a kitchen towel on the bottom, and place the jars covered with a lid on it. Water should cover the jars halfway. Place on the stove, after boiling, keep them for another 15-20 minutes.

7. After this, close the lids tightly. Place the jars upside down and cover with a warm blanket. After complete cooling, you can put them away for further storage.

Enjoy the snack and treat your friends!

2. Appetizer of zucchini with tomatoes

An ideal appetizer of pickled vegetables for a winter feast. Zucchini with tomatoes are ideal as a side dish for meat or fish dishes. It’s not difficult to prepare such preparations for winter at home; see for yourself from the recipe below.

Ingredients:

• Zucchini - 1.2 kg
• Tomatoes - 2.5 kg
• Garlic - 6 cloves
• Onions – 6 pcs.
• Bell pepper – 5 pcs.
• Greens - 200 g
• Black pepper – 20 pcs
• Bay leaf - 6 pcs
• Cloves - 6 pcs.
• Water - 3-3.5 l
• Salt - 2 tbsp. spoons
• Vinegar - 6 tbsp. spoons

Preparation steps:

1. First of all, rinse the vegetables thoroughly under running water, do the same with the greens. Peel and remove seeds from the zucchini. Remove the core from the bell pepper. Peel the onion and garlic. Then all the ingredients need to be crushed. Garlic in thin plastics, bulbs in half rings. Bell peppers, tomatoes, zucchini - in small pieces. Chop the greens into smaller pieces with a knife.

2. In a deep container, mix all the products together, leaving a little chopped herbs.

3. First, rinse the jars for snacks thoroughly, then they need to be sterilized. Then place a pinch of herbs on the bottom of the jars, and place the vegetable mixture on top. Try to fill the jars as tightly as possible. Also sprinkle a small amount of herbs on top.

4. The next stage after preparing the vegetables is preparing the marinade. Fill the pan with water and wait until it boils. Then add spices to the pan: salt, black peppercorns, cloves, bay leaves. Mix everything well until the salt is completely dissolved. Bring the marinade to a boil again, turn off the heat on the stove. At the same time, pour in the vinegar.

5. Pour the marinade into jars, which immediately roll up or screw the lids on tightly.

6. Boil water in a saucepan and place jars in it for sterilization. Carry out the procedure for about 20 minutes.

After all the steps, move the jars to the floor with the lids down. Cover with something warm. Leave it for a few days and then put your preparations in the pantry or cellar.

I wish you good luck and delicious preparations for the winter!

3. Zucchini with spicy sauce

To preserve zucchini according to this recipe, you need young fruits with thin skin and unripe seeds. Spicy tangy flavor and crispy zucchini. The snack can be eaten immediately after preparation or stored in jars for the winter. Cook in a good mood, good luck!

Ingredients:

• Zucchini - 1 kg
• Garlic – 30 g
• Carrots – 100 g
• Hot pepper - 1 pc.
• Vinegar 9% – 70 ml
• Salt - 1 teaspoon
• Vegetable oil - 70 ml
• Parsley - bunch

Preparation steps:

1. Rinse the fruits thoroughly with cold water and dry. Cut into medium-sized cubes.

2. Wash the remaining vegetables and herbs thoroughly as well. Remove the skins from the garlic cloves and peel the carrots. Cut the hot pepper into thin rings, finely chop the parsley. Chop the garlic into slices, cut the carrots into thin strips.

3. Place all ingredients in a saucepan. Add sugar, salt, vegetable oil and vinegar. If desired, you can add ground black pepper, just a pinch, for even more flavor. Mix everything together and leave for half an hour. We need juice to form.

5. Fill the prepared jars with the snack and close the lids tightly.

6. Transfer the jars to a dark place, turn them over, and preferably wrap them up. Wait until it cools down, then lower it into the cellar or put it in the pantry for storage.

Have a nice day!

4.

A very interesting snack with a bright and rich taste. The whole family will be delighted with this treat. The pieces will be soaked in the garlic marinade and will have an interesting taste. I highly recommend making this appetizer.

Ingredients:

• Zucchini - 2 kg
• Garlic - 2 heads
• Salt - 1 tbsp. spoon
• Sugar - 1/2 cup
• Vegetable oil - 100 ml
• Vinegar 9% – 100 ml

Preparation steps:

1. Peel the zucchini. Cut into centimeter by centimeter cubes and place in a bowl.

2. Peel the garlic, using a press, squeeze all the cloves into a bowl with the chopped zucchini.

3. Add sugar to the mixture.

4. Then add salt.

5. Pour in vegetable oil.

6. Mix everything thoroughly, leave to marinate for half an hour. At this time, boil water and prepare the jars. They need to be washed with detergents and sterilized.

7. Fill the jars to the brim, doing it as tightly as possible. Pour boiling water mixed with vinegar.

8. Place the jars in a pan of water and place on the stove. As soon as the water boils, after 15 minutes, take them out and roll them up.

9. Turn the jars over as in the photo, wrap them in a warm blanket, and leave to cool.

Very simple, and most importantly fast. Enjoy your snack!

5. Korean zucchini

An excellent snack for fried potatoes and many other dishes. Delight your taste buds with a savory, spicy snack. Ideally, when you want to eat something like this, just take out a jar and enjoy.

Ingredients:

• Zucchini - 3 kg
• Carrots – 500 g
• Onion – 500 g
• Bell pepper – 5 pcs
• Garlic – 150 g
• Greens – 20 g
• Sugar - glass
• Vegetable oil - glass
• Vinegar 9% - glass
• Salt - 2 tbsp. spoons
• Korean carrot seasoning – 1 pc.

Preparation steps:

1. Remove the peel from the zucchini, if necessary, and the center with seeds. Using a special grater, grate the fruit into thin long strips.

2. Peel the carrots and grate them on the same grater. Add a package of seasoning and sugar to it.

3. Grind the bell pepper and onion into strips. Squeeze the garlic through a garlic press. Add greens, mix all vegetables in one deep bowl.

4. For the marinade, mix vegetable oil, vinegar, and salt in a separate bowl.

5. Fill the jars with a mixture of vegetables and add marinade. Leave them to stand for at least three hours.

6. After the time has passed, jars of snacks need to be sterilized. Then roll up the lids and you can put them away in the pantry or cellar.

Good luck with your cooking and have a great mood!

6. Video recipe for crispy pickled zucchini

A very interesting and amazing tasting snack will pleasantly surprise you and your loved ones.

All recipes are time-tested. Prepare only delicious and healthy dishes for your loved ones. I wish you to prepare as many different preserves as possible without unnecessary hassle.

Every summer, summer residents collect a large amount of fresh vegetables and fruits, the vitamins of which they want to preserve until winter. We can preserve zucchini to preserve all the beneficial substances along with the wonderful taste. We present to your attention recipes for canning zucchini with a detailed description of the process.

Canning zucchini without sterilization

It is known that canning zucchini for the winter is a simple process of preserving the taste of vegetables for a long time, without sacrificing quality or nutrients. Canned zucchini for the winter will be a tasty addition to the home winter menu, will diversify food during Lent, and will become a crispy side dish for any meat. You need to take:

• zucchini – one and a half kg;
• salt – 3-4 tbsp. l.;
• parsley - to taste;
• garlic - a few cloves;
• vinegar - 7 tbsp. l.;
• sugar – 4 tbsp. l.;
• pepper plus bay leaf.

Let’s start preparing delicious canned zucchini for the winter:

1. Prepare vegetables. To do this, they must be thoroughly washed and cut. For convenience, you should get circles 1 cm wide each.
2. Pour water over the vegetables and leave them for several hours - ideally overnight.
3. Place parsley, pepper, bay leaf, and garlic on the bottom of the jar.
4. Lay out the sliced ​​​​slices in layers. They should be placed as tightly as possible.
5. Pour boiled water. Wait half an hour.
6. Pour the water from the jar into the pan. After this, add salt and sugar. After the water boils, you need to pour vinegar.
7. After preparing the brine, pour it back into the zucchini.
8. Roll up the lid. Then turn the jar over and leave to cool.

Preserving zucchini in Korean

A spicy appetizer made from canned zucchini for the winter will be an alternative to many store-bought salads: firstly, it is much tastier, and secondly, cheaper. To prepare, you need to stock up on the following products:

• zucchini – 3 kg;
• garlic – 4 heads;
• onion - half a kilo;
• vinegar - 5 tbsp. l.;
• carrots - half a kilo;
• bell pepper – 6 pcs.;
• sunflower oil – 1 tbsp. l.;
• salt and sugar - about 200 g;
• herbs and spices - to taste.

1. Wash, peel and grate carrots.
2. Wash the zucchini, then grate.
3. Chop the pepper and onion. You should get a thin straw.
4. Press the garlic.
5. Chop the greens.
6. Make the marinade: mix oil, vinegar, salt, spices and sugar.
7. Mix all the vegetables, pour in the marinade.
8. Leave to steep in the refrigerator for four to five hours.
9. Transfer to jars, then roll up.

Zucchini fried for the winter

Preserving zucchini for the winter is not just one boring recipe that cannot surprise anyone. There are a huge number of ways to make preparations; you can add something of your own to each recipe, and then the final dish will acquire a unique taste. Don't be afraid to experiment. From one such experiment, a recipe for fried oblong pumpkins was born. It requires:

• zucchini – 1kg;
• garlic - one head;
• salt;
• oil – 200 ml;
• parsley and dill - 7-8 branches each;
• vinegar - 3 tbsp. l.

Cooking process:

1. Wash and cut vegetables. Fun fact: if you want your dish to look more interesting, you can use zucchini, which has a different skin color.
2. Salt the rounds, stir, let them brew for about fifteen minutes.
3. Heat a frying pan, pour oil into it. Fry the plant until golden brown on both sides. Zucchini loves to absorb liquids, so you need to make sure that there is just the right amount of oil on the dishes. If necessary, add more vegetable oil.
4. Chop the greens and garlic.
5. It is necessary to boil the oil and cool it.
6. Jars must be sterilized. To do this, you can wash them thoroughly using baking soda and then harden them in the oven.
7. Place herbs at the bottom of the jars and pour chilled oil over them.
8. Lay out the zucchini in layers, alternating them with garlic.
9. When everything is filled, you need to pour vinegar and start sterilizing.
10. To do this, you need to put the jar with the future dish in the pan, fill it with water two-thirds and put it on the fire. When it starts to boil, reduce the power to low and cook for half an hour.
11. Roll up the jars and let the zucchini cool.

Adjika from zucchini for the winter

The famous canned zucchini adjika is an excellent dish for all lovers of savory snacks. You need to take the following ingredients:

• zucchini – 3 kg;
• tomatoes – 2 kg;
• sweet pepper - half a kilo;
• carrots - half a kilo;
• garlic – 6 heads;
• ground pepper, sugar, salt and vegetable oil.

Step-by-step instruction:

1. Chop the tomatoes. You can use a meat grinder for this.
2. First peel the zucchini and send it on its way after the tomatoes.
3. Peppers and carrots will follow them.
4. Chop the garlic and add.
5. Add the spices and thoroughly mix all the vegetables together.
6. Place on low heat. Cook the dish for about 40-50 minutes.
7. Transfer to jars. Then turn them upside down and, wrapping them in a blanket, leave them to cool.

Recipe for canning zucchini with mushroom flavor

Many people prefer to treat themselves to pickled mushrooms, but if there is no forest nearby where you can collect a basket of honey mushrooms, then it will not be difficult to make canned zucchini for the winter, like mushrooms. To prepare you need to take:

• zucchini - one and a half kilos;
• dill – 1-2 bunches;
• salt – 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• garlic – 6-7 cloves;
• pepper;
• oil;
• vinegar.

Preparation:

1. Peel the vegetables. Cut coarsely into cubes.
2. Then chop the dill.
3. Garlic - through a special crush or cut as finely as possible.
4. Mix vegetables with herbs, spices and oil. Leave for three to four hours.
5. Place the zucchini in jars. Pour warm water into a container and place the jars there.
6. After boiling, cook for another 5 minutes. It is important that water does not get inside the jars.
7. Roll up the jars, upside down, and leave for a day. It is best to wrap it in thick fabric or a blanket. Then you can put them away in the basement or pantry.

Video: recipes for canned zucchini

Canned zucchini is a good alternative to pickled cucumbers. Experienced housewives will tell you how to properly salt and seal jars, where is the best way to use tomato sauce, and how to prepare stews for canning? It’s easy to close the jars, but the preparation has its own secrets, and the presenters will tell you about them in the videos presented below.

Recipe for pickled zucchini for the winter

Zucchini appetizer

Zucchini in tomatoes for the winter

Zucchini salad

Zucchini was the second bread for the disappeared tribes of North American Indians. They probably knew many ways to prepare dishes from long-lasting zucchini. Unfortunately, these recipes are not available to us at the moment. But other delicious zucchini dishes appeared: our housewives mastered recipes for caviar, solyanka, salads, stuffed zucchini, and also learned how to make jam, “turn” zucchini into pineapples and mushrooms. Asian and Mediterranean-style zucchini recipes are in every woman's cooking notebook because they are common in foreign cuisine. This vegetable is happily prepared for future use in different ways.

Now, in order to save precious time, let’s just remember the most interesting recipes, and while the zucchini harvest season is in full swing, we’ll try to stock up on delicious dishes to the maximum. After all, zucchini is a valuable and low-calorie product, and in the summer it is also the most budget-friendly option for tasty, varied preparations for the winter.

Zucchini preparations for the winter - main technological points

Since the article will discuss all kinds of dishes and preparation methods, we will focus on two general issues relevant to all types of preservation: the choice of fruits and the basic properties of the product, which are influenced by the biochemical composition of zucchini and methods of culinary processing.

Zucchini of any variety are suitable for canning, including zucchini and squash, which also belong to the pumpkin family and have similar taste and culinary properties. The neutral taste of delicate fiber combines harmoniously with any ingredients. For preparing salads, appetizers, assorted vegetables with zucchini, it is preferable to select “young” fruits, at the moment when the process of seed formation inside the fruits is just beginning. Such vegetables contain more vitamin C and less coarse fiber.

At the stage of biological maturity, zucchini and zucchini become less juicy, the flesh becomes coarser, and the skin, which contains the largest amount of useful substances, becomes so hard that it has to be cut off. But in ripe fruits, the concentration of pectin is much higher, and it is a natural preservative, known in the food industry as the additive E-440, which increases the shelf life of products.

It is easy to cook from zucchini: their absolutely neutral taste allows you to use any additional ingredients, seasonings and spices, as well as sugar, honey, fruit - to make jam or jam. Juicy fruits in combination with zucchini do not have to be boiled for a long time, since the pectin they contain binds the juices of other vegetables and fruits. If sterility conditions are observed during canning, some zucchini preparations do not need to be pasteurized. It is important to take into account the biochemical properties of pectin.

Remember! During prolonged heat treatment, pectin is destroyed, losing its gelling properties. Also, you should not add a large amount of acid to zucchini preparations if you need to thicken the dish - a high concentration of acid neutralizes the effect of pectin.

Acetic, citric, and malic acid are also preservatives present in peppers, tomatoes and almost all vegetables that are part of zucchini preparations. These acids are added to preparations taking into account the natural taste of vegetables, and when canning vegetables rich in pectin, its interaction with acids should also be taken into account.

Salt and sugar are also natural preservatives that affect the taste of vegetables and the properties of pectin, but, unlike acids, they enhance its astringent effect. In addition to the listed natural preservatives, many spices, spicy roots and leafy vegetables have antiseptic and antimicrobial properties. Therefore, winter zucchini preparations are perfectly stored even at room temperature.

The nostalgic recipe, which began the introduction of zucchini into the range of homemade preparations throughout the post-Soviet space, opens the list of the most popular dishes. Both in industrial production and in home cooking, the most popular preparation has many cooking options. We will choose the most optimal, classic method, without adding tomato paste, mayonnaise and other original additives. Having mastered this recipe, each housewife can then easily change it to her taste.

Ingredients:

• Zucchini 2 kg
• Onion 1 kg
• Red carrots 1 kg
• Purified vegetable oil 200 ml
• Table vinegar 100 ml
• Ground coriander, red and black pepper - to taste
• Turmeric powder – 4 g.
• Sugar, salt - to taste
• Water 500 ml

Preparation:

1. Wash, peel and chop the onions and carrots. Fry separately in a deep frying pan with vegetable oil. When frying carrots, add 2-3 tablespoons of sugar - it will add brightness and a pleasant caramel taste to the vegetable.
2. Transfer the fried vegetables to a thick-bottomed saucepan.
3. Fruits at any stage of maturity are suitable for squash caviar, but the skin and seeds of overripe squash must be removed. Cut the prepared vegetables into cubes, sauté in a frying pan until soft and a light golden crust appears. Don't forget to add oil. If the fruits are not juicy enough, add water.
4. Transfer the zucchini to the onions and carrots. Place the pan over low heat. To prevent the vegetables from burning, add water, cover with a lid and simmer for 20 minutes.
5. Stir the caviar during the stewing process.
6. Add sugar, salt and spices. Please note that turmeric powder is an excellent natural antiseptic, which has a slight characteristic odor and colors the dish in a bright yellow color. This root is very appropriate in squash caviar, and its antiseptic properties greatly facilitate the storage of the product.
7. Grind the hot mass to a puree using a blender, simmer for another 5 minutes. Add vinegar to the finished dish, stir, and immediately remove the pan from the stove: after adding vinegar, do not heat the caviar so that the alcohol contained in the vinegar does not evaporate and so that the acid does not destroy the pectin.
8. Pack in sterile heated jars. Seal and invert immediately.

Note! Ready caviar when hot has a slightly liquid consistency, and after cooling it thickens. Do not try too hard to evaporate the moisture from the product, so that when packing into jars, the caviar evenly fills the container without leaving air bubbles.

A good and easy-to-prepare winter appetizer is pickled zucchini. In addition, such preparation in a classic marinade can replace cucumbers in salads and vinaigrettes, and various additions of spicy ingredients (cumin, coriander, cloves, zest) will make each jar of pickled zucchini unique.

Ingredients for 1 jar (1 l):

• Water 0.5 l
• Salt 8 gr.
• Sugar 15 gr.
• Table vinegar 30 ml
• Zucchini 700 gr.

Spicy additives - to taste:

• Peppercorns (black and allspice)
• Carnation
• Coriander, dill, mustard seeds
• Laurel, currant, cherry leaves
• Horseradish root, parsley, celery, ginger
• Hot peppers

Preparation:

1. Place the prepared spices on the bottom of a sterile container.
2. Wash young zucchini or small zucchini. Cut into circles, 1 cm thick. Place the pieces tightly in a jar.
3. Boil water and dissolve salt and sugar in it.
4. Fill the zucchini with hot solution (95-98 ° C). Vegetables should be completely covered with water.
5. Cover with a lid and pasteurize the jar in boiling water for 20 minutes, and then immediately seal. Cooling is air.

Try replacing water with tomato juice or sauce to get a tasty and original side dish for winter meat dishes.

Real pineapples still remain a tempting exotic in our area, but sometimes you want to prepare an original salad with pineapples or treat your loved ones with a delicious dessert. The proposed recipe differs from most options scattered on the Internet - there is no vanilla in the list of ingredients. Agree that the smell of vanilla is not appropriate in a salad with chicken and pineapple. And real pineapples do not smell like vanilla - their aroma is more reminiscent of strawberries and citruses.

Ingredients:

• Large zucchini 2 kg
• Pineapple juice 1.5 l
• Lemon juice (fresh) 150 ml
• Sugar 200 gr.

Preparation:

1. For this recipe, choose ripe and large fruits, so that their diameter is the same as that of small pineapples. Wash, peel, cut into rings, removing the core with any notch of suitable diameter.
2. Make a thin syrup from juice and sugar. Don't forget to remove the foam!
3. Blanch the prepared rings for 5 minutes in the prepared syrup, place in sterile, hot and dry jars. It may not be sterilized.

Secrets of an experienced housewife! To make the “pineapples” look bright and appetizing in the tank, add a pinch of saffron and orange zest to the syrup. Boil the syrup until it turns a rich yellow color, then strain and continue to blanch the fruit.

Grind the cut-out pineapple centers into a pulp, place them in small bags and freeze - in winter, use the puree as a rejuvenating and firming face mask, defrosting the bags one at a time, as needed, and applying the mixture to your face for 20 minutes.

As mentioned above, zucchini has a neutral taste and contains pectin, which means that when combined with oranges and other juicy fruits, they acquire a similar taste and smell. In addition, pectin will save the housewife from the tedious and lengthy process of making jam, and the syrup will be so thick that such jam will even be useful for filling in pies in winter.

Ingredients:

• For sugar syrup:
• water and sugar, in equal parts, 500 g each;
• citric acid 4 gr.
• Oranges 1.5 kg
• Zucchini 1 kg

Preparation:

1. Make a thick syrup from water and sugar: a drop should solidify on the saucer. To prevent the syrup from becoming sugary, add citric acid when cooking.
2. Place orange zest, peeled orange slices and peeled zucchini, cut into half rings, into the hot syrup. The shape of cutting the fruit can be changed as desired.
3. Boil oranges and zucchini in syrup for 20 minutes over low heat. Pack hot into jars.

If you want to get a thicker jam, similar to marmalade, the cooking process can be repeated 3 times, allowing the jam to cool completely. But in this case, the zest must be added at the end of cooking in order to preserve the aroma - the essential ones evaporate when heated.

For those who love mushrooms, but know that this food is heavy and unhealthy, a recipe for zucchini caviar with mushroom flavor is suitable. There are indeed mushrooms in this recipe, but only to create the illusion of a mushroom dish, and the main ingredient is a dietary vegetable from the pumpkin family.

Ingredients:

• Zucchini 1.8 kg
• Onion 600 gr.
• Vegetable oil, deodorized 300 ml
• Mushroom seasoning 20 gr.
• Dried porcini mushrooms (powder) 50 gr.
• Ground black pepper 10 gr.
• Table vinegar 75 ml
• Salt to taste

Preparation:

1. Wash the vegetables, peel and cut into small cubes.
2. Fry in a frying pan until golden brown in vegetable oil. Add pepper, seasoning, chopped porcini mushrooms. If necessary, add salt. At the end of simmering, add vinegar and stir.
3. Warm up sterile jars. Pack hot caviar into jars and seal immediately. Pasteurization time for 0.5 liter jars is 30 minutes.

Cooking tips!

• If desired, you can add chopped dill and carrots to the dish.
• For this dish, choose zucchini with firm flesh that is not overripe.
• If you have free time and a lot of patience, you can surprise your guests or loved ones with an unusual cut of zucchini for mushroom-flavored caviar. Mushrooms are often cut into slices - cut the zucchini into slices lengthwise, and then use a mushroom cookie cutter to squeeze out shaped pieces from the pulp. Watching the surprise of guests trying such a treat is very interesting!

The following recipe for zucchini preparation is an analogy of the spicy Caucasian appetizer made from eggplant. These vegetables have no botanical similarities, but the tangy dressing makes their differences completely invisible.

Ingredients:

• Zucchini 3 kg
• Red hot pepper 2 pcs.
• Garlic 150 gr.
• Vinegar 9% 180 ml
• Salt 30 gr.
• Parsley and cilantro 100 gr.
• Oil for frying

Preparation:

1. Cut the prepared zucchini into slices. Fry until golden brown.
2. Grind the garlic, pepper into a paste, chop the herbs. Combine the ingredients, add vinegar and salt. Stir.
3. Place the fried zucchini in jars, coating each layer with spicy dressing.
4. Place jars filled up to the shoulders in boiling water. Pasteurization time for jars with a capacity of 0.5 liters is 20 minutes.

The second option for a spicy snack could be a set of vegetables: baked tomatoes, carrots and zucchini. Vegetables can also be grilled instead of frying.

Let's be honest, Asian cuisine is not for everybody. Not every gourmet will agree to put their digestive system to the test because of the peculiar spicy dressings. But you don’t need to do this! It is enough to adjust the amount of hot spices to taste, while maintaining the style of Korean cuisine, which has found many fans in the CIS, thanks to simple technology, extravagant dressing and a cheap, affordable set of vegetables.

For a spicy and fresh zucchini salad, in Korean, you will need a special grater and shredder and improvisation - each housewife will determine the number of components and spices independently, based on the family’s taste preferences.

Ingredients:

1. Carrot
2. Salad pepper
3. Onion
4. Zucchini
5. Garlic

For the spicy dressing:

1. Chili pepper (or cayenne), powder
2. Sugar
3. Roasted sesame
4. Mustard seeds
5. Soy sauce
6. Vinegar
7. Vegetable oil

Special cooking tips! The volume of table vinegar (9%) should be at least 3% of the total mass of the workpiece. Otherwise, the salad will have to be sterilized, and heat treatment of vegetable salads contradicts the basic principle of their preparation. Balance the taste of the dressing so that salt, sugar, pepper and acid are felt equally - this is the basic principle of Asian cuisine. Don't forget to pay attention to the beauty of the cut.

Preparation:

1. Chop all prepared vegetables into thin and long strips.
2. Combine them in a container that is resistant to oxidation. Add chopped garlic.
3. Boil water, add salt and sugar, mustard, sesame seeds. Then cool to room temperature and add the rest of the dressing ingredients.
4. Carefully add the hot peppers, in parts, to the dressing last.
5. Pour the marinade over the vegetables and pack the finished salad into jars. It is preferable to store the workpiece in the basement or on the top shelf of the refrigerator.

If you absolutely don’t have time to preserve zucchini, then simply cut them into cubes, circles, plates, strips - for all the dishes that you often prepare, and freeze them. It will come in handy!

Zucchini “Chili Rings” for the winter video

An experienced housewife knows that homemade canned zucchini in winter is an excellent alternative to cucumbers, tomatoes or mushrooms. After all, crispy zucchini is perfect for meat dishes and also adds variety to porridge and potatoes during Lent. Plus, harvesting zucchini is a great way to save money without sacrificing quality.

Choose young vegetables for pickling

Zucchini is a versatile vegetable. It can be pickled, fried and even made into jam. But you always want the preparations to retain their benefits along with their taste, which is why recipes for canning zucchini without sterilization are always in demand.

Pickled zucchini without sterilization

This simple recipe will appeal to those who do not like to bother with canning, because it is very simple and takes no more than an hour.

For a three-liter jar you will need:

• 1.5–1.7 kg of zucchini;
• 3–4 branches of parsley;
• 3–4 cloves of garlic;
• 3 tbsp. l. sugar and salt;
• 6 tbsp. l. vinegar;
• bay leaf and peppercorns.

Most often, zucchini is cut into slices for closing.

Preparation procedure:

1. Wash the vegetables and cut into slices no thicker than 1 cm. Cover with running water and leave for three to four hours.
2. Drain the water, we don't need it anymore.
3. Place parsley, bay leaf, pepper and garlic at the bottom of a sterilized jar.
4. Place the zucchini in the jar as tightly as possible, fill it with hot boiled water and cover with a lid.
5. After 20–25 minutes, pour the water into a saucepan, add salt and sugar. Bring to a boil, then add vinegar.
6. Pour the brine into a jar and cover with a lid.
7. Turn the jar over and cover it with a blanket until it cools completely.

Advice. When pickling zucchini, you can add horseradish root and leaves, as well as cherry leaves to taste.

Zucchini is not only a tasty vegetable, but also very healthy. Regular consumption of zucchini improves blood circulation, slows down premature skin aging, protects against ultraviolet rays and even saves hair from early graying. And all this can be obtained simply by eating delicious homemade preparations in winter.

Zucchini salad “Mother-in-law’s tongue”

Ingredients for preparing “Mother-in-law’s tongue” salad

• 3 kg of fresh zucchini;
• 1.5 kg of tomatoes;
• 5 pieces. sweet pepper;
• 3 pcs. hot red pepper;
• 4 cloves of garlic;
• 1 tbsp. vegetable oil;
• 1 tbsp. l. salt;
• 250 g sugar;
• 1 tbsp. 6% vinegar.

How to cook

1. Grind the tomatoes and peppers with a blender or pass through a meat grinder, pour into the pan and bring to a boil.
2. Peel the zucchini, remove the seeds with a spoon, and cut into strips.
3. Add salt, sugar, vegetable oil to the boiling tomato mixture and add zucchini. Cook for half an hour, stir occasionally.
4. Five minutes before readiness, add chopped garlic and vinegar.
5. Pour into steamed jars and roll up the lids.

Ready salad in jars

Homemade preparation of vegetables for the winter is a salvation from the problem: how to diversify the table in winter? The standard set of winter vegetables is boring and quickly becomes boring. And thanks to winter preparations, you can come up with a new dish every day, especially when you really want something unusual. Unusual homemade recipes include preparing “zucchini like pineapples.” This homemade preparation is suitable both as an independent snack and as an ingredient in the main dish. And your guests, most likely, will not even guess that these are not pineapples, but zucchini.

Recipe “Zucchini like pineapples”

For 1 liter jar you will need:

• zucchini – 3 pcs.;
• cherry plum – 500 g;
• sugar – 100 g;
• water.

Your family will love the spicy taste of this dish.

How to cook

1. Cut washed and peeled zucchini into rings or half rings. Scoop out the seeds with a spoon.
2. Place cherry plum on the bottom of the washed jar, pour sugar on top.
3. Cover with a layer of zucchini. Cover it again with a layer of cherry plum. Lay out and fill the jars in layers.

Attention. The top layer must be cherry plum.

Fill the jars with raw water and place them together with the contents in a saucepan. Fill the pan with water up to the shoulders, boil, and keep on low heat for 15-20 minutes.

Roll up the lids and wrap them in a blanket, turning them upside down, until they cool completely.

Fried zucchini in tomato sauce for the winter

Here is a simple way to cover delicious fried vegetables in tomato.

Adjust the amount of spices in dishes to your taste

This homemade preparation is very rich, has a piquant taste and stores well. In addition, according to this recipe, zucchini is prepared without repeated sterilization, which significantly reduces cooking time and makes the preparation process more enjoyable.

To prepare you need:

• 3 kg of zucchini;
• 2 kg of tomatoes;
• 3 heads of garlic;
• 150 ml vinegar;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 1 word l. dried chili pepper;
• vegetable oil to taste.

Cutting zucchini for salad

Procedure

1. Wash the zucchini, chop into small cubes, and fry a little.
2. Grind the tomatoes in a blender or meat grinder.
3. Mix vegetables with sugar, salt and butter and put on fire.
4. After boiling, cook for a quarter of an hour.
5. Add spices and vinegar. Boil for 5 minutes.
6. Place in steamed containers and cover with lids.

Homemade adjika from zucchini

This recipe will tell you how to close homemade adjika from zucchini for the winter. Ideal for those who love squash caviar and spicy food.

Adjika from zucchini

Necessary:

• 3 kg of zucchini;
• 500 g carrots;
• 1.5 kg of tomatoes;
• 500 g sweet pepper;
• 1 tbsp. garlic cloves;
• 1 tbsp. vegetable oil;
• 125 g sugar;
• 50 g salt;
• 3 tbsp. l. vinegar;
• 3 hot peppercorns.

After the jars are closed, turn them upside down and let them cool in this position.

Adjika preparation process

1. Wash the vegetables, peel, chop and make minced meat using a meat grinder.
2. Bring the resulting mixture to a boil and add oil. Boil for 40 minutes.
3. Add salt, sugar, vinegar and garlic, let simmer for another 5-7 minutes.
4. Pour into sterile jars and close with lids.

Freezing zucchini

Perhaps the easiest and fastest method to prepare delicious vegetables without sterilization for the winter is to freeze grilled zucchini.

Grilled zucchini ready to freeze

Vegetables must be washed and cut lengthwise into medium slices. Fry on a grill pan. Be sure to fry without oil! Place the fried vegetables on a board in one layer and put them in the freezer. When the zucchini is frozen, you can put it in a bag or plastic container.

Advice. After defrosting, you can season the zucchini with olive oil and add chopped garlic and herbs.

Zucchini and orange jam

Yes, yes, you didn’t think so. Precisely jam, and specifically from zucchini and oranges. Despite the unusual combination, the jam turns out very tasty and amazingly aromatic. Surprise your family with this unusual delicacy.

To prepare you need:

• 1 medium orange;
• 600 g zucchini;
• 400 g sugar;
• 100 g of water.

Ready-made citrus and vegetable jam

How to cook

1. Peel the zucchini from skins and seeds. Cut into medium sized slices.
2. Cut the orange with the peel into small slices.
3. Place vegetables in a saucepan, add sugar and water, bring to a boil. Boil over low heat until the vegetables become soft and translucent. (This is usually about 15–20 minutes.)
4. Add orange and simmer for another 15 minutes.
5. Pour hot into steamed jars and seal tightly with sterilized lids.

For jam, zucchini is cut into small pieces

Zucchini with red currants

A gourmet recipe that does not require additional sterilization.

To prepare you will need:

• 1 kg of zucchini;
• 0.5 tbsp. brown sugar;
• 4 tbsp. l. fruit or wine vinegar;
• 2 tbsp. l. salt.

Trim narrow strips of skin from vegetables at equal distances.

Wash and sort the currants. There is no need to separate the berries from the stalk.

Arrange the zucchini and currant branches alternately in sterilized jars.

Marinated zucchini with red currants

Add salt, sugar and vinegar to boiling water, wait until the water boils again and immediately pour the marinade into the jars with vegetables and currants.

Seat the lids and leave until completely cool. Store in a cool place.

Zucchini wine

When all the preserves are ready, and there are still zucchini left, you can make wine from these healthy vegetables.

To prepare you will need:

• 3 kg of zucchini;
• 25–40 g ginger;
• 5 liters of boiling water;
• juice from 3 lemons;
• 1 tbsp. l. yeast.

To make wine, you need to chop the zucchini finely.

We wash the vegetables, cut them into small pieces, add grated ginger and pour boiling water over them. We leave it under oppression for a week and add more oppression every day. On the eighth day, stir in the juice squeezed from lemons, yeast and sugar. Leave it in a warm place for fermentation for 3-4 weeks, covering it loosely. When the time has come, mix the wine well and remove it for several days until the sediment settles. Then the wine must be strained through a double layer of gauze. After 5-6 months, homemade wine should be bottled, securely corked and stored in a cool place.

Zucchini for the winter is a great way to preserve all the nutrients and vitamins in zucchini until winter. When you prepare zucchini for the winter according to proven and best recipes, canning zucchini is very tasty and is, perhaps, the real people's favorite among vegetables, such as zucchini. To preserve the zucchini harvest, homemade winter preparations are made from them, which is what we will do now. So let's get started!

Zucchini preparations for the winter: “Golden recipes”

Zucchini is a unique product that makes up a significant part of winter supplies. Like cucumbers, they have practically no distinct taste of their own, which means that with the right skill, you can cook anything from them. Various salads - both vegetable and with various additives such as rice.

You can make caviar - there are hundreds of recipes: from baked and raw vegetables, with the addition of garlic and all kinds of spices. Jams and compotes are made from zucchini, they are pickled (like cucumbers and mushrooms), and salted.

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 zucchini salad, or simply spread zucchini caviar on bread. Zucchini season is quickly ending, but these delicious, vitamin-packed vegetables can easily be preserved until spring. The main thing is to choose the right method of preserving the product. You can make zucchini preparations for the winter with a variety of additives.

Preparing for the winter is a useful thing, but it can also be enjoyable. Remember how the harvesting season usually begins? You need to find the best proven recipes, prepare jars and other containers, and then slowly buy everything you need and make preparations.

And if you remove the most difficult stage from this list - the search for proven recipes, then the process of preparing winter preparations will be very, very enjoyable. Zucchini-based preparations are a healthy and tasty product that is easy to prepare (and, moreover, very inexpensive). Read the recipes, choose the ones you like and cook for your health!

Korean zucchini for the winter: recipe and all the secrets

Korean-style pickled vegetables have been etched into my memory since childhood. Bright peppery notes have firmly entered our lives and have carved out a large niche in preparations.

Korean winter zucchini is probably one of the most delicious snacks. It turns out to be spicy, suitable for both a festive table and a family dinner.

In general, there are now many different recipes in Korean. Korean cuisine is one of the most ancient and colorful cuisines in the world. It is characterized by moderately spicy dishes that appeal to many people.

In addition, Korean cuisine can be considered one of the most healthy, since vegetables and herbs occupy a special place in it and are used in the preparation of almost all dishes. Let's make Korean zucchini for the winter. The most delicious recipe will explain all the details step by step.

Ingredients:

• Zucchini - 2.5 kg;
• Bulgarian pepper - 0.5 kg;
• Onion - 0.5 kg;
• Garlic - 200 g;
• Carrots - 1 kg;
• Vinegar 9% - 150 ml;
• Vegetable oil - 1 glass;
• Seasoning for carrots in Korean - 20 g;
• Sugar - 3/4 cup (210 g);
• Salt - 2 tbsp. l.

Korean carrot seasoning gives this appetizer its characteristic taste; the site recommends preparing it exactly according to this recipe. Moreover, preparing such a snack is not difficult.

Cooking method:

1. 1. Peel the zucchini and remove the seeds (if the zucchini is more mature). With young zucchini everything is easier - you just need to remove the skin. Cut the zucchini into slices;

If you want crispy zucchini, don't cut it too thin. The thickness of each circle should be at least 1 cm.

1. 1. Bell peppers can be cut into strips, onions into half rings. Carrots can be grated on a special Korean carrot grater or into thin slices using a vegetable peeler;
   2. Place all vegetables in a deep bowl. Pass the garlic through a press and add to the rest of the vegetables;
   3. Pour in vinegar, add salt and sugar and seasoning for Korean carrots;

If you don’t have ready-made seasoning for Korean carrots, it doesn’t matter. Just add ground red pepper and coriander to the salad.

1. Heat the vegetable oil and pour the hot oil over the salad. Mix well, if you can do it with a spoon, great. When there are a lot of vegetables and they are chopped larger, it is more convenient to mix with your hands. And at the same time, you can knead the vegetables a little to make them softer and juicier;
2. Now you need to give this salad time to marinate. Cover the bowl with the salad with a clean towel and leave at room temperature for 3 hours. During this time, the vegetables will release juice, marinate and absorb the aroma of seasonings;
3. Mix the salad well and place in clean, washed jars. Place the jars of salad in a pan of warm water. Bring the water to a boil and sterilize the jars for 15-30 minutes, depending on their volume. Boil the lids separately;
4. We roll up the Korean salad with lids, turn the jars over and cover them with something warm.

What can you add to Korean zucchini for the winter?

A hit of additives is juicy and beautiful bell pepper. For the quantity in our recipe, 3-4 pieces are enough. medium size. Green peppers look great, and red peppers will provide maximum sweetness to the finished salad.

How to make seasoning with your own hands?

All spices from the Korean carrot set are sold individually in large supermarkets on spice racks. Take out a coffee grinder or mortar and grind it into powder:

• Black peppercorns - 1 tsp;
• Chili powder (if you like it spicy) - on the tip of a knife;
• Coriander seeds - 1 tsp;
• Dried garlic (can be in granules) - 1 tsp.

1. Korean zucchini salad will acquire an original taste if you add lightly fried sesame seeds to it.

2. To make the zucchini in the salad firm and crispy, be sure to squeeze them lightly after washing.

3. It is best to mix the ingredients for Korean zucchini salad with your hands.

4. Before putting it in jars, it makes sense to taste the salad and, if something is missing, add spices to taste.

Pickled zucchini for the winter: crispy and tasty

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.

Spices and herbs transform simple products into an amazing ensemble, aromatic and delicious. Even banal pickled zucchini can become an amazing dish. Especially if you open a jar of vegetables in the middle of a cold winter.

Pickled spicy zucchini can be used as a side dish for any dish. Or prepare them for long-term storage. Many people love zucchini dishes. They are fried, baked, and canned for the winter in different variations.

Marinated zucchini for the winter turns out no worse than pickled cucumbers. They turn out just as tasty and crispy.

Therefore, pickled zucchini in winter can be offered to guests for a holiday as a tasty snack or put on the table for a quiet family dinner. Next, consider the simplest recipe for pickled zucchini.

Ingredients:

• Zucchini - 1.5 kg;
• Garlic - 10 cloves;
• Pepper mixture - 2 tsp;
• Bay leaf - 8 pcs.;
• Parsley - 1 bunch;
• Cloves - 10 buds;
• Dill - 1 bunch;
• Ground coriander - 1 tsp;
• Vinegar 9% - 80 ml;
• Sugar - 8 tsp;
• Salt - 4 tsp;
• Water - 1.2 l.

Cooking method:

1. You can start with greens. Cleanly washed and placed in a colander, during the period that other products will be prepared, all unnecessary liquid will drain;
2. For now you can make the marinade. Bring water to a boil for it. Then add bay leaf, spices and spices mixed together;
3. When the mixture boils, pour vinegar into the pan;
4. Remove the dishes from the heat, add oil to the hot marinade, stirring well;
5. While the aromatic liquid is cooling, you can prepare zucchini, herbs and garlic for pickling;
6. Remove the skin from the zucchini, the top peel from the garlic, and disassemble it into slices. Cut in small pieces;
7. Since the zucchini is young, it still has tiny, very delicate seeds, they will have virtually no effect on the flavor, so they don’t need to be removed. Cut the entire vegetable into thin strips;
8. Chop the greens;
9. Mix the chopped products in a 3-4 liter pan, preferably enameled;
10. Pour the marinade over the resulting mixture, even if it has not completely cooled down. When the entire mixture reaches room temperature, you need to put it in the refrigerator for a day;
11. Before putting pickled zucchini into jars, both containers and lids should be sterilized;
12. Spread the prepared mixture and seal the jars. Now you can put them in a safer place, where there is no sunlight and it’s quite cool.

Zucchini salad for the winter - step-by-step recipe

The spicy zucchini salad being prepared today is a delicious homemade preparation that is easy to prepare and accessible to everyone. It won’t take you much time to prepare it for the winter.

Zucchini salad has a spicy and, at the same time, delicately sweet taste. With the onset of the season of ripe zucchini, what can be done with them: they are stewed, stuffed, fried, added to soups, salads, or served as a casserole.

If in the summer we get everything we need, then with the advent of cold weather things are different. In order to please your family with delicacies at any time of the year, in the summer you need to prepare a zucchini salad for the winter. Also, pickled zucchini salad does not lose all its beneficial properties.

Usually, the taste of the finished dish depends on how to prepare zucchini salad for the winter. Various seasonings and other components allow you to achieve any taste - sour, spicy, salty or sweet.

To preserve zucchini, first prepare a marinade, to which ordinary vinegar, sunflower or olive oil, sugar, salt, as well as garlic and dill are added for flavor. For the salad, chop onions and carrots along with zucchini, mix them well, pour in the prepared marinade and place on the stove.

The good thing about zucchini salads is that they can be combined with almost any vegetable. Canned food with the addition of tomatoes and peppers is an excellent option as a side dish. Zucchini can be cut into strips, slices or cubes; the latter option was used in our next recipe.

Ingredients:

• Peeled zucchini – 3 kg;
• Sweet pepper – 3 pcs.;
• Tomatoes – 1.5 kg;
• Vegetable oil – 0.5 cups;
• Vinegar 9% – 4-5 tbsp. l.;
• Ground black pepper - to taste;
• Garlic – 100 g;
• Sugar – 1 glass;
• Salt – 4 tbsp. l.

Cooking method:

1. The first stage consists of cutting the zucchini into cubes, which kitchen assistants - multi-cutters, food processors, meat grinders - do an excellent job of in a matter of seconds;
2. Next, you need to wash the peppers, after which they are cleared of seeds and again cut into cubes, like zucchini;
3. 1.5 kg. The tomatoes need to be crushed to a liquid consistency. If the presence of tomato skin is unacceptable, the mass is passed through a sieve. To speed up the process of draining the tomato pulp, stir it gently;
4. Next, you need to prepare the garlic - peel the cloves and then grate on a fine grater or use a blender;
5. The second stage is to prepare the jars for preservation. The dishes are sterilized or washed in the dishwasher at high temperatures. You should also take care of the lids - fill them with water and boil;
6. The third stage is the preparation of preservation. Pour chopped garlic into the tomato pulp, then place the pan on the stove and bring to a boil. During the cooking process, salt and sugar are added;
7. While the tomato sauce is cooking, add all the chopped zucchini and pepper;
8. After boiling, vegetable oil and table vinegar are poured into the pan, and the salad is left to cook for 40 minutes;
9. Upon completion of cooking, add ground black pepper and mix everything well. The salad is placed in clean jars, rolled up and placed with the lid down.

Zucchini caviar for the winter - a simple recipe for zucchini caviar

Zucchini caviar, which stores well in winter, is not only a delicious winter snack, but also a great way to process zucchini. There are a huge number of recipes for squash caviar: probably as many as there are women in this world.

After all, everyone adds something different to the recipe and gets a completely new product to taste. Delicious winter caviar from zucchini, cooked according to this recipe, will turn out incredibly tasty. It’s also amazingly beautiful and will look amazing on the table.

Ingredients:

• Zucchini - 1 kg;
• Tomatoes - 300 g;
• Onion - 300 g;
• Carrots - 300 g;
• Garlic - 1 head;
• Vinegar - 1/4 cup;
• Sunflower oil - 0.5 cups;
• Ground black pepper - to taste;
• Sugar - to taste;
• Salt - to taste.

Cooking method:

1. To prepare this recipe, take a five-liter saucepan with a thick bottom to accommodate the entire mixture of chopped vegetables;
2. We follow the basic principle of cooking: add harder and denser vegetables first, and those that are soft and cook quickly last;
3. Place the pan on medium heat and add oil. We wash all the vegetables, peel them and cut them into cubes;
4. Cut the carrots lengthwise into four parts, then cut into small cubes. Place in a saucepan in slightly hot oil;
5. Cut the onion and garlic into small cubes and place in a saucepan;
6. Cut the young zucchini into cubes along with the juicy skin. If you find an old one, remove the seeds with a spoon;
7. Simmer the vegetables over low heat. The carrots become soft and release juice, the onions should become transparent;
8. Place sliced ​​zucchini on top;
9. Next come the peeled and chopped tomatoes. As you noticed, we did not intentionally add salt. It gives a large amount of liquid, which we do not need at all;
10. Simmer the vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture into a food processor;
11. Grind the vegetables in a blender until puree. We got it with a beautiful light brown color, delicate consistency, and airy. We put everything back into the pan, and now we will bring it to the desired taste and thickness;
12. Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a slight bitterness. And also salt and sugar. Mix everything thoroughly and boil for 5 minutes. If the caviar turns out a little liquid, boil it to the desired thickness;
13. Place hot in prepared sterilized jars. Cover with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After putting into jars, some of the product always remains. Let it brew for 15-20 minutes and cool. Now spread it on a piece of black bread and eat it with pleasure. Bon appetit!

Finger-licking zucchini - a delicious preparation for the winter

Finger-licking zucchini is delicious and quite easy to prepare.

Ingredients:

• Peeled zucchini - 3 kg;
• Tomatoes - 0.5 kg;
• Bell pepper (red, sweet) - 1 kg;
• Garlic - 2 heads;
• Chili pepper - 2 pcs.;
• Refined oil - 1 glass;
• Vinegar 9% - 0.5 cups;
• Sugar - 1 glass;
• Salt - 2 tbsp.

Cooking method:

1. Chop the zucchini into large pieces (this is necessary so that the zucchini does not boil over during the process);
2. We turn the tomatoes and peppers into puree using a blender or meat grinder, put them in a saucepan, pour in salt, sugar, pour in the oil, add chopped garlic (you can grind it in a meat grinder or blender together with tomatoes and peppers). The mixture must be mixed well;
3. Place the zucchini in a saucepan with the vegetable mixture, mix well, cover with a lid and place on medium heat;
4. When the mixture boils, you need to leave it on the stove for another twenty minutes (if the mixture boils too much, then you need to turn the heat down);
5. Then add the vinegar, mix, heat for two minutes and put into jars (pre-sterilized), then roll up.

Zucchini like milk mushrooms: a step-by-step recipe for the winter

Making homemade preparations for the winter is a real art. After all, you need not only to make vegetables tasty and unusual, but also to preserve all their beneficial properties. Zucchini like milk mushrooms is a winter recipe that will surprise you with its simplicity. The vegetables turn out very nourishing, aromatic, with a refined aftertaste.

Ingredients:

• Zucchini – 1.6 kg;
• Vegetable oil – 130 g;
• Vinegar 9% – 0.6 cups;
• Garlic – 6 cloves;
• Ground pepper – 1 tsp;
• Mixture of dill and parsley – 70 g;
• Sugar – 2.5 tbsp. l.;
• Iodized salt – 1.5 tbsp. l.

Cooking method:

1. Rinse the zucchini thoroughly in cool water, remove the peel and core. It is necessary to carefully cut out all the seeds, otherwise the effect of milk mushrooms will not be achieved;
2. Chop the zucchini into oblong slices;
3. Remove the peel from the garlic and cut into squares;
4. Rinse dill and parsley in cool water and chop finely;
5. Mix zucchini slices with salt, pepper, granulated sugar, garlic and chopped herbs. Pour in vinegar and oil. Stir gently. Place in a shaded place for 6-7 hours;
6. Wash, wipe and sterilize jars with lids;
7. Place the prepared vegetables in jars and pour the resulting liquid on top. Cover tightly with lids and place in warm water so that it covers the shoulders of the jar. Sterilize for 6-7 minutes;
8. Roll up the jars, turn them upside down and place them on a flat surface. You can cover the top with a warm blanket;
9. So we prepared zucchini like milk mushrooms for the winter. After the jars have cooled, it is recommended to place them in a cellar, basement or any dark place.

Awesome zucchini with delicious taste

The preparation can be served as a cold appetizer or as a side dish for meat, poultry, and sea fish.

Awesome zucchini (like mushrooms) for the winter - very tasty

Let's cook zucchini like mushrooms - an unusually aromatic and very tasty vegetable appetizer. And in fact, in this form, tender, but at the same time elastic pieces of zucchini are somewhat reminiscent of mushrooms.

A lot of garlic and dill make the preparation even more interesting, and the marinade, balanced in taste, is pleasant and not too spicy. Be sure to prepare zucchini like mushrooms for the winter - this is an excellent appetizer, especially with hot potatoes.

Only young, strong zucchini, with still green skin and small, barely formed seeds, are suitable for pickling. They go well with garlic and fresh dill, which is especially fragrant at the beginning of summer.

The roll is prepared according to the principle of a salad, that is, first all the ingredients are chopped, then seasoned with spices, vinegar and oil and left for several hours until they release a lot of their own juice.

After this, all that remains is to sterilize the jars, let them evaporate under a blanket, and you can send them for storage in the basement, where the zucchini, pickled for the winter, will quietly stand until the next harvest.

Ingredients:

• Zucchini - 3 kg;
• Carrots - 3 pcs.;
• Dill - a bunch;
• Parsley - a bunch;
• Garlic - 2 heads;
• Vegetable oil - 100 ml;
• Vinegar 9% - 100 ml;
• Ground black pepper - 1 tbsp. l.;
• Sugar - half a glass;
• Salt - 2 tbsp. l.

Cooking method:

1. First, let's prepare the zucchini: wash them, peel them and cut them into large pieces or cubes;
2. Young zucchini is much better suited for this recipe. If you have overripe zucchini, then you need to remove large seeds from them;
3. Next, the carrots need to be washed, peeled and cut into thin slices;
4. Let's prepare the garlic: it needs to be peeled and cut into small cubes (you can use a knife or use a grater or a press);
5. Let's move on to the dill: it needs to be washed, dried from excess liquid and chopped;
6. We take parsley and, like dill, wash it, dry it and chop it;
7. After all the ingredients are cut, take a convenient pan and pour zucchini, carrots, garlic, parsley and dill into it;
8. To the vegetables in the pan, add half a glass of sugar, two tablespoons of salt and one tablespoon of ground black pepper;
9. After this, add one hundred grams of vegetable oil and 100 g of 9% vinegar. Mix all ingredients thoroughly;
10. When all the ingredients are well mixed, you need to cover them with a lid and leave to marinate for 3 hours;
11. After the vegetables have been pickled, they must be placed in jars to the top, the remaining juice from the vegetables in the pan must be poured into the jars;
12. Let's move on to sterilization. Pour water into a saucepan, put the jars (the water should not reach the top of the jars a little, so that when boiling it does not fall into the jars), covered with lids, and put on fire. Sterilize the jars for 15 minutes (after boiling water in the pan);
13. After 15 minutes have passed, you need to remove the jars from the pan and roll up the lids;
14. Turn the rolled up jars upside down and make sure that no juice leaks out of them: they must be tightly closed. Next, cover the jars with a blanket for a day.

Awesome mushroom-flavored zucchini is ready for the winter: you need to store it in a cool, dark place. Zucchini prepared in this way will become an original and savory appetizer that can be served with potatoes or meat dishes.

Fried zucchini for the winter: step-by-step cooking recipe

Fried zucchini is a favorite dish of many, therefore, as soon as the first vegetables appear, every housewife tries to prepare it. Preparation will allow you to enjoy it even in winter.

But you only have your own zucchini in the garden in the summer, but what if you want to eat zucchini all year round? The answer is obvious to everyone - fried zucchini for the winter, finger-licking, how delicious!

And you can find many recipes. We hope that this golden recipe and advice on how to seal fried zucchini for the winter will be useful, and each of you will choose the most delicious recipe for yourself and your loved ones.

Ingredients:

• Zucchini - 1 kg;
• Garlic - 1 head;
• Dill or parsley - a bunch;
• Vegetable oil - 100 ml;
• Vinegar 9% - 50 ml;
• Salt - to taste (15-20 g).

Cooking method:

1. For this preparation, it is better to take long and thin zucchini so that the circles turn out the same. Wash the vegetables, wipe them with a kitchen napkin and cut them into circles a centimeter thick;
2. Rub each circle with salt and leave for 15 minutes;
3. Grease the frying pan with vegetable oil, heat it well and place the zucchini in one layer. Fry until golden brown, then turn over and brown on the back side. If necessary, add oil during cooking;
4. Wash the greens, dry them and chop them finely. Remove the husks from the garlic and crush it through a press. Bring the oil to a boil, cool and combine with herbs;
5. Pour a little oil with herbs into each clean, sterile jar and fill with fried zucchini, sprinkling each layer with garlic. Tamp down so that the oil is on top;
6. Add vinegar. Cover with lids and sterilize in a wide saucepan for half an hour. We roll up the jars and cool.

The preparation can be done in another way. To do this, dip the zucchini slices in oil with herbs and place them in a jar, pressing tightly.

“Uncle Bens” zucchini salad for the winter: recipe

Many people remember the taste of Uncle Bens zucchini salad from childhood. It goes perfectly with various dishes, and the tender vegetables included in its composition simply melt in your mouth.

Modern housewives still make Uncle Bens salad from zucchini for the winter to enjoy its wonderful taste. There are several recipes for preparing such a dish, each of which uses a specific set of ingredients. The hostess just has to choose a combination of vegetables and seasonings for the zucchini salad to her taste.

Meat dishes and poultry go well with a zucchini salad called Uncle Bens. It has an original sour-sweet taste with a hint of spice.

Uncle Bens zucchini salad is rich in vitamins because fresh vegetables are used for its preparation. It will improve the taste of meat and also go great with fried potatoes. Winter evenings will become more pleasant with Uncle Ben's squash salad.

Ingredients (for 4.5 liters of finished product):

• Zucchini – 2 kg;
• Tomatoes – 2.5 kg;
• Bell pepper – 1 kg;
• Garlic – 200 g;
• Vinegar 9% – 50 ml;
• Vegetable oil – 200 ml;
• Sugar – 200 g;
• Salt – 40 g.

Cooking method:

1. Prepare the vegetables, peel the zucchini and garlic, remove the seeds from the peppers, remove the seals around the stalks of the tomatoes;
2. Cut the tomatoes into regular slices and pass through a meat grinder;
3. Cut the zucchini into small cubes and place in a cauldron;
4. Mix the tomato mass with salt and sugar, vegetable oil;
5. Pour the tomato mixture over the zucchini and place on the heat;
6. Simmer over low heat, remembering to stir, for half an hour;
7. Cut the pepper into small squares;
8. Add the pepper to the zucchini and simmer for another quarter of an hour;
9. Crush the garlic cloves with a special press;
10. Add garlic to vegetables, pour in vinegar;
11. After simmering for another 5 minutes, remove the pan with the salad from the stove and place in sterilized jars;
12. Roll up the jars with metal lids using a special key, turn them over and leave to cool. There is no need to cover with anything, since the vegetables have undergone sufficient heat treatment.

After the cans have cooled, all that remains is to put them in the pantry. This salad resembles a thick sauce with pieces of vegetables - zucchini and pepper. It has a pronounced garlic taste and aroma and is classified as a savory snack.

Marinated crispy zucchini for the winter. Surprise your friends!