Zucchini recipes are quick and tasty marinated. Zucchini marinated for the winter, recipe with photo

Good afternoon.

Let's talk again about and about how to stock up on this wonderful vegetable for the winter. And today I propose the topic of pickling in jars.

In this collection you will find 10 different ways to pickle them on their own and in combination with other vegetables, how to give them a taste of mushrooms or emphasize your own.

This vegetable generally goes well with others, enriching their taste. And no matter how you cook them, they are equally good both in, and in and in the form. And this explains my love for zucchini and a whole section of the site dedicated only to them.

And you will also see that zucchini can be given almost any shape, which will make the blanks not only insanely tasty, but also interesting and beautiful. Indeed, in addition to the classic cubes and circles, you can wrap rolls, make stars and even bagels with filling.

All these options are not a plowed field for your imagination, subject to the availability of free time and enthusiasm.

Marinating zucchini for the winter in jars without sterilization

Let's start with the simplest recipe with a minimum set of ingredients so that you have an idea of ​​​​what general steps you need to follow.

Also in this option, we will do without the sterilization of filled jars, but this does not mean that it is not necessary to sterilize the jars themselves before use. It is necessary, otherwise the zucchini will turn sour, and the lids will fly out over time.

• Zucchini - depending on the size 1-3 pieces
• dill umbrella
• Garlic - 2 cloves
• Bay leaf - 1 piece
• Black peppercorns - 8 pcs
• Allspice - 1 pc.
• Hot red pepper - 1 ring
• Vinegar 70% - 1 tsp

Marinade for 1 liter of water:

• 1 tbsp with a slide of salt
• 2 tbsp. l without a slide of sugar

Cooking:

1. In pre-sterilized jars, put bay leaf, dill umbrella, a small ring of hot pepper (optional) and all other spices.

2. Tightly fill the jars with zucchini rings, cut into a couple of centimeters thick. Somewhere in the middle add garlic.

3. Very carefully pour boiling water into the jars, trying to get the jet on the zucchini, and not on the walls. We do everything slowly so that the jars do not burst from a sharp temperature drop. We fill them to the very top, cover with sterilized lids and leave for 20 minutes.

4. In the meantime, prepare the marinade. It is done elementarily: dissolve salt and sugar in water, put on fire and bring to a boil. All.

For 2 liter jars of zucchini, you need just about 1 liter of marinade.

5. Drain the water from the cooled cans and pour the marinade up to the shoulders. Add 1 tsp to each jar. acetic acid and add the marinade to the very neck. Then we twist or roll up the lids, turn the jars over, cover with a blanket and leave them in this form until they cool completely.

In the future, store in a cool place.

A quick and tasty recipe for marinated zucchini in a jar

If you don't like the hassle of pre-sterilizing jars, you can skip this step. But then it will be necessary to sterilize already filled jars. Decide for yourself which of these steps is easier for you.

Ingredients for 2 liter jars:

• 1 kg young squash without seeds
• 50 g dill
• 4-6 garlic cloves, 2-3 per jar
• 8 allspice peas, 4 per jar
• 30 black peppercorns, 15 per jar
• 1 liter of water for marinade (and separately boiling water for heating)
• 2 tbsp sugar - 50 g
• 2 tbsp without a hill of salt - 40g
• 3 tbsp vinegar 9% - 1.5 tbsp per jar

Cooking:

1. We take clean, preferably washed with soda, jars and fill them with spices and zucchini. At the bottom we put half the cooked chopped herbs and half the peppercorns and half the garlic. We fill the jar with zucchini rings, half a centimeter thick. Put the second half of the spices on top.

Carefully fill the jars with boiling water to the brim, cover with clean metal lids and leave for 10 minutes.

2. At this time, prepare the marinade - dissolve salt and sugar in water, put on fire and bring to a boil.

3. After 10 minutes, drain the water from the jars, pour in the vinegar and fill them with boiling marinade.

4. We take a deep saucepan, put a cotton towel on the bottom, put the jars and fill it with water so that it reaches the shoulders of the jars.

Since the marinade is hot in the jars, the water must be poured into the pan hot.

Bring the water to a boil and sterilize the jars in boiling water for 10 minutes.

5. Then we tightly twist the lids, and leave the jars to cool upside down, wrapping them in a blanket for about 12 hours.

In the future, we store the jars in a cool place.

Zucchini marinated for the winter with carrots in Korean

This method is perfect for overripe zucchini with large seeds.

Ingredients for 1 liter jar:

• Zucchini - 1-2 pieces (200 g)
• Carrots - 1 pc.
• Dill umbrellas - 2 pcs
• Garlic - 2 cloves
• Bay leaf - 1 pc.
• peppercorns
• Allspice
• Hot chilli pepper - 1 small ring
• Vinegar 9% - 2 tbsp. l

Marinade for 1 liter of water:

• 1 st. l salt
• 1.5 st. l sugar

Cooking:

1. Cut the zucchini into rings a centimeter thick and remove the core with seeds from them. You can remove it either just with a knife, or with any suitable object, for example, a glass.

We remove the peel only if it has become quite rough.

2. Rub the carrots on a Korean grater.

3. Further cooking almost repeats the first recipe. In a pre-sterilized jar, lay out dill umbrellas, garlic, bay leaf, hot pepper ring and peppercorns. Carrots are sent next, and then zucchini rings.

Fill the jar filled with vegetables to the brim with boiling water, cover with a sterilized lid and leave for 10-15 minutes.

4. After 10-15 minutes, drain the water, add vinegar to the jar and pour the boiling marinade up to the neck. We wrap the lid tightly or roll it up, turn the jar over and leave it under the covers until it cools completely.

We store the finished snack in a cool place.

Photo recipe for cooking appetizers with bell pepper

You can diversify the taste of pickled zucchini if ​​you cook them together with other vegetables. In addition to carrots, bell peppers will be a good addition.

Ingredients:

• Zucchini 1-1.5 kg
• Garlic - 6 cloves
• Dill - bunch
• Bulgarian pepper - 1-2 pcs
• Hot pepper - a couple of rings
• Carrot - 1 pc.

For marinade:

• 1.5 liters of water
• Apple cider vinegar - 80 ml
• Salt - 60 g
• Sugar - 60 g
• Salting mixture - 1 tbsp. with a slide

These ingredients are enough for 1 jar of 1 l and one jar of 0.7 l.

Cooking:

1. We take sterilized jars and put dill on the bottom. It can be cut, or you can put it immediately with branches. Add garlic, cut in half, some carrots grated on a Korean grater and a ring or two hot peppers.

2. Then we put zucchini rings in sterilized jars, and put strips of bell pepper in the remaining free space.

We first remove the peel from the zucchini, cut them into rings a centimeter thick and remove the middle with seeds.

3. Fill the jars to the brim with boiling water (carefully), cover with lids and drain the water after 10 minutes.

We perform this operation twice.

The pickling mixture is good because it already contains spices in the right proportion, as well as grain mustard, an additional guarantee that the jars will not ferment.

5. Fill the jars with hot marinade to the very neck and tightly close the lids.

Let them cool, uncovered, at room temperature.

Video on how to pickle zucchini slices

And how do you like the idea of ​​\u200b\u200bcutting zucchini not into slices or rings, but into thin slices? Look how beautiful it turns out. But it's also incredibly delicious.

Crispy zucchini recipe

The main secret of crispy zucchini is the addition of a horseradish leaf to them. Horseradish is the key to an expressive crunch.

Ingredients for 3 liter jars:

• 1.7 kg zucchini
• 6 garlic cloves
• 9 sprigs of dill
• 6 cherry leaves
• 1 large sheet of horseradish
• 3 sprigs of parsley
• 6 bay leaves
• 15 pcs. black peppercorns
• 6 pcs. allspice peas
• 3 art. l. heaping sugar = 75 g (1 tablespoon heaping sugar = 25 g)
• 3 art. l. salt without a slide = 45 g (1 tbsp. salt without a slide = 15 g)
• 3 art. l. 9% vinegar = 45 ml (1 tablespoon 9% vinegar = 15 ml)

Cooking:

1. We take sterilized jars, divide leaves and spices into 3 parts and put them in jars.

2. Wash the zucchini in running water, cut into centimeter-thick rings and put them tightly in jars.

3. Fill the jars with boiling water, cover them with lids and leave for 10 minutes. Then drain the cooled water and pour boiling water again for 10 minutes.

The second time we pour the water into the pan and set it to boil - it will be used for the final filling.

4. Pour a tablespoon of salt, sugar and vinegar directly into the jars.

5. Pour boiling water into jars, roll up the lids, turn over and leave under the covers until completely cooled.

Canned zucchini in tomato sauce

As a marinade, you can use not only ordinary water. It turns out very tasty if you add tomato sauce to it. There will be zucchini in a tomato.

Ingredients:

• 3 kg zucchini
• Spicy tomato sauce - 0.5 l
• 2 cups sugar (glass -200 ml)
• 2 tablespoons salt
• 250 ml 9% vinegar
• 1 liter of water
• Red ground pepper - to taste

Thanks to the dense packing of vegetables, from the indicated amount of ingredients, you will get 8 half-liter jars of pickled zucchini.

Cooking:

1. Cut the zucchini into longitudinal slices (like cucumbers) and put them tightly in sterilized jars. The size of the slices should correspond to the height of the cans.

Remains that do not fit can be cut into rings and put in a separate jar.

2. Stir the tomato sauce in 1 liter of water, add salt, sugar, literally half a teaspoon of red pepper and put on medium heat. Bring to a boil, add vinegar and cook for another 2-3 minutes. The marinade is ready.

3. Pour hot marinade into jars of zucchini.

4. We put the filled jars in a large saucepan, at the bottom of which lies a cotton towel, pour hot water into it so that it reaches the narrowing of the jars and put on fire. When the water boils, count another 10 minutes for sterilization. Banks must be covered with lids.

Then we take out the jars, roll them up, turn them over, cover them with a blanket and leave them in this form until they cool completely. In the future, store in a cool place.

Pickled zucchini like mushrooms

The next two recipes are prepared in such a way that they cannot be distinguished from mushrooms in taste. The difference between them is that in the first version no other vegetables (except garlic) are used.

Ingredients for 7 half liter jars:

• 3 kg zucchini
• 3 heads of garlic
• 100 ml 9% vinegar
• 100 ml sunflower oil
• 100 g sugar
• 2 tbsp salt
• 1 teaspoon ground black pepper
• 10 pcs of allspice peas
• 5 bay leaves

Cooking:

1. In this recipe, the marinade does not need to be boiled, which makes it somewhat easier. It looks like cooking.

We remove the peel from the zucchini, remove the pulp with seeds and cut them into cubes about 2 by 2 centimeters in size. Put in a large container. In the same container, add chopped herbs, sliced ​​\u200b\u200bgarlic and all the spices, including vinegar and sunflower oil. Mix thoroughly and leave to marinate for 2 hours.

2. For 2 hours, zucchini will release juice, which will mix with spices. This will be the marinade.

Taste the marinade and add salt, sugar or pepper to taste if necessary.

3. We take clean (not sterilized) jars and fill them with zucchini to the very top. Then add the marinade so that it reaches the middle of the jar. Above is not necessary, because with further sterilization, the vegetables will release more juice.

It is convenient to use jars of different sizes for different situations. Large for a feast, small for a family dinner.

4. Well, then we cover the jars with lids, put them in a saucepan, fill it with water up to the shoulders of the jars (jars of different volumes are sterilized in different pots), bring to a boil and wait 15 minutes for half a liter jars and 6-7 minutes for jars with a volume of 0, 25 l.

Then we roll up the jars and leave to cool upside down covered with a blanket.

How to pickle zucchini so that they taste like milk mushrooms

In addition to zucchini, this recipe uses carrots and bell peppers, which makes the taste of the workpiece more aromatic and richer.

Ingredients:

• 3 kg zucchini
• 6 small carrots (300 g)
• 3 bell peppers (300 g)
• bunch of dill
• 2 heads of garlic
• 1 tsp ground black pepper
• 60 g salt (2 tablespoons with a small slide)
• 100 g sugar (4 tablespoons)
• 150 ml table 9% vinegar
• 200 ml vegetable oil

Cooking:

1. Zucchini with peeled and seeds removed, cut into cubes and put in a deep bowl. We also send them carrots, cut into rings, bell peppers, chopped garlic and herbs.

2. Add spices, vinegar and vegetable oil. Mix thoroughly, cover with a lid and leave to marinate for 2-3 hours.

During this time, it is advisable to mix the vegetables a couple of times.

3. We lay out the finished vegetables in clean jars, tamping them tightly.

4. We sterilize the filled jars in a saucepan with water for 10 minutes, after which we tightly close the lids and leave the jars to cool upside down under the covers.

Marinating zucchini for the winter in jars with citric acid

Well, at the end of the selection, I offer another way of pickling without the use of vinegar.

This is such a broad topic today. But, while I was collecting recipes, I noticed some more interesting ways to save zucchini for the winter. So this topic will continue to grow and expand.

And that's all for today, thank you for your attention.

Zucchini are remarkable in that they appear on the beds very first and bear fruit until autumn. Therefore, if you decide to stock up on zucchini for the winter, you can do this for three whole summer months. It is best to marinate zucchini - fresh ones have an absolutely neutral taste, and each new marinade will make a culinary masterpiece out of the workpiece.

Marinated zucchini - which ones are suitable

Only the youngest fruits are suitable for pickling, in which seeds have not yet formed inside. The skin of zucchini should be tender and thin so as not to cut it off. The fruits must be intact - without dents, scratches or other damage.

What are the recipes for pickled zucchini

Each housewife marinates zucchini according to her favorite recipe. Someone cooks them only with spicy herbs, someone - with the addition of onions and garlic, and someone - even in the form of assorted dishes along with other vegetables. Any recipe involves the use of sour or sweet marinade. Vinegar must be added to it.

Classic marinated zucchini

At the bottom of the container for preservation (one liter jar), put: parsley and dill (by sprig), a large clove of garlic, a small piece of carrot, half a sweet pepper. Place sliced ​​zucchini on top and pour boiling marinade over. Boil it from 600 ml of water, 1 tbsp. l. salt, 125 g sugar and 125 ml vinegar 9%. Cover jars with hot lids and place in a pot of boiling water. Sterilize for 10 minutes. Seal the lids with a special key. The marinade described above is enough to marinate 4 kg of zucchini. Canned food yield - 6 cans.

Zucchini in Bulgarian

Put zucchini circles in jars and fill them with boiling water. Drain the water after 15 minutes and measure its volume. Now cook the marinade from 5 cups of drained water, 250 ml of 6% vinegar, one dessert spoon of salt and half a cup of sugar. When cooking the marinade, put in it a few peas of allspice, a couple of bay leaves and a sprig of tarragon. Boil the marinade for 5 minutes so that it is saturated with spices. Pour hot marinade into jars (remove bay leaf and tarragon), roll up jars and turn upside down. Bulgarian marinade is enough for 8 cans of canned food and 6 kg of fresh zucchini.

Assorted zucchini

This recipe is useful for those housewives who like to prepare assorted vegetables for the winter:

1. Take equally zucchini, small tomatoes and small cucumbers. Cut the zucchini into half rings, cut off the ends of the cucumbers, pierce the tomatoes with a toothpick.
2. At the bottom of a liter jar, put a clove of garlic, two onion rings, a quarter of sweet pepper.
3. Put the vegetables in a jar, trying to mix them together.
4. Fill the jars with boiling water, cover with lids and let them stand for 20 minutes.
5. Drain the water and add 2 tablespoons of salt (with a small slide), 4 tablespoons of sugar (with a large slide), and 2 tablespoons of vinegar, 10 pieces of allspice, a couple of dill umbrellas and a large horseradish leaf. Put the marinade on the fire and cook for 5 minutes.
6. Pour hot marinade into jars with vegetables, after removing dill and horseradish from it.
7. Roll up the jars and cover with a blanket until cool.

This recipe is designed for 3 jars of 1 liter. Vegetables will need 600 g.

Pickled zucchini for future frying

These zucchini can be fried in winter, having previously soaked them from the marinade and rolled them in flour and salt or dipped in any batter:

1. Sterilize jars in boiling water for 15 minutes.
2. Cut the zucchini into thin long tongues.
3. Pour boiling water over them so that the tongues become flexible.
4. Stack them on top of each other and roll them up.
5. Fill jar with rolls and fill with boiling water. Pour 2 tablespoons of vinegar into each liter jar.
6. Close the jars with lids.

In any recipe, except for the last one, zucchini can be replaced with squash. Cut them for harvesting then better cubes. In order for canned food to stand all winter, take care of high-quality sterilization of jars and lids.

Good day everyone!

I will not languish for a long time, but I will say frankly, proceed to the process. The front of work is provided to you).

Pickled zucchini - recipe "Lick your fingers" for the winter in 3 liter jars

Since such delicacies are very tasty, they want to be made in large containers. The main thing is not to overdo it with seasonings and spices. Therefore, I propose to take this proven and one of the best cooking options right now.

Advice! Take zucchini of different colors, then the jar will shine with multi-colored flowers, which will make such an appetizer even more attractive.

It would seem that this dish is so banal, but everyone loves it, even small children, even adults. It will become an indispensable assistant if you cook mashed potatoes or, for example, for dinner.

We will need:

for a 3 l jar (if you have 1.5 l, then take 2 times less ingredients)

• fresh zucchini - about 2 kg
• garlic - 6 cloves
• horseradish leaves - 2 pcs.
• dill umbrellas - 2 pcs.
• tarragon - 2 sprigs
• bay leaf - 2 pcs.
• allspice peas - 4 pcs.
• black peppercorns - 4 pcs.
• sugar - 6 tbsp
• salt - 2 tbsp
• citric acid - 1 tsp

Stages:

1. Take fresh and washed vegetables, cut them into rings, about a finger thick, that is, 1-1.5 cm.

Advice! If the fruits are too large in size, then you can cut the rings in half.

As you may have noticed, for pickling zucchini, it is not necessary to peel off the skin, I would not even need to say.

2. In a clean, sterilized jar, put garlic, spices and herbs, peeled with cloves, on the bottom, which must first be very well poured over with boiling water.

3. Blanch the blanks in boiling water for about 2 minutes. After this process, the vegetables will become softer and it will be easier to put them in a jar. Then transfer to a bowl with a slotted spoon.

5. After the specified time has elapsed, drain the water back into an empty pan and add sugar and salt according to the list. Boil the brine for about 3 minutes. And then fill them with a glass container.

6. Immediately put citric acid in a jar so that it dissolves quickly. Cover with a lid and hand tighten. It is recommended to turn the jar over and leave it to cool completely under a blanket. It is best to store in a cool place, but it does not matter, they are great in the apartment.

Winter Zucchini

Once I stumbled upon an incredibly beautiful culinary masterpiece, and there was no limit to my surprise. And in the jar were zucchini, which were folded in a special way, namely a ball. I immediately realized that in front of me was the future hit of this summer. Thanks to the author for such a great idea.

Don't believe? Then read this manual and remember all the steps of work. Because you can eat such a charm all year round if you prepare more than one half-liter or liter jar. I am 100 percent sure that after opening the container will be empty in no time. And you have to climb into the cellar again to get another portion.

We will need:

• for 1 liter jar:
• zucchini - 1 -1.5 kg
• any greens, dill, cilantro, parsley
• garlic - 3-4 cloves
• carrots - 1.5 pcs.

For marinade per 1 liter of water:

• salt - 1 tbsp with a slide
• sugar without a slide - 1 tbsp
• black pepper allspice peas - 3-4 pcs.
• vinegar 9% - 50 ml

Stages:

1. Sterilize the jars in any way you like, for example, steam or in the oven. Then chop not too finely the dill and parsley, as well as cilantro (optional). Do not chop the garlic too much, just chop each clove into half.

2. Peel and grate the carrots on a Korean carrot grater, or you can chop them into thin sticks.

Cut the zucchini into thin slices and wrap in a roll. This is easy to do with a vegetable peeler.

And in fact, start the assembly, put carrots in each jar.

3. Then sprinkle with herbs and put slices of garlic, and squash snails.

4. Oh, how it already looks beautiful and delicious. Throw black peppercorns and allspice on top.

Prepare the marinade, pour 1 liter of water into a saucepan and bring to a boil. Then throw in salt and sugar, mix. Let it simmer for a couple of minutes. And then pour so that the brine runs right over the edge. Cover with sterilized lids, but do not twist and let them rest for four minutes.

5. Then move them to the pan on a towel. Add water to the shoulders of the jars and sterilize for exactly 5 minutes from the moment of boiling.

If you do this procedure for 10-15 minutes, then they will boil and become soft.

6. Then take out the glass containers on the table and pour 9 percent vinegar into each jar. Twist the lids tightly. Check the tightness by placing the jar upside down.

Wrap in a warm towel and let them cool down to room temperature. Store in the cellar and eat to your health!

Pickled marinated zucchini - the most delicious recipe

Now consider the most common option, which is a favorite among young people. Because it is quite fast and it is cooked with honey and garlic. Such a salad can be immediately eaten, or you can roll it into jars under a metal lid.

Here, decide for yourself, you can first cook and try, and then, if you like, prepare for the future.

I offer two recipes at once, each is interesting in its own way, in the second version, red currant is used. It replaces vinegar in this case and acts as an excellent preservative so that glass containers do not take off and the contents do not ferment.

We will need:

• zucchini - 0.5 kg
• vegetable oil - 100 ml
• honey - 2 tbsp
• apple cider vinegar - 2 tbsp
• garlic - a couple of cloves
• dill - bunch
• salt - 0.5 tsp
• black pepper - optional

Stages:

1. Take care of the zucchini, cut it into thin slices, cut off the top coarsened layer, use only the pulp. Don't use seeds either.

Salt the peeled zucchini and gently mix with your hands, the juice will stand out, leave for half an hour. While they are standing, prepare the marinade, squeeze a couple of garlic cloves into honey, plus apple cider vinegar, you can replace it with wine. Pour in olive oil, add finely chopped dill and a little pepper, stir.

2. After half an hour has passed, drain the juice from the vegetables and squeeze it well with your hands.

3. Pour in a special homemade sweet sauce. Now cover with a lid or cling film and refrigerate for 2-3 hours. And then take a sample and call more friends and girlfriends. Accept compliments, cheers!

As promised, another small and interesting recipe with berries.

We will need:

• zucchini - around 0.6 kg
• red currant - 0.4 kg
• water - 1.5 l
• salt - 4 tsp
• sugar - 4 tsp
• dill - bunch
• garlic - 6 cloves

Stages:

1. Place the sliced ​​zucchini in a sterilized glass container. Put a bunch of dill on top.

2. Then fill the container with boiling water to the very top and cover with a lid. After 15 minutes have passed, drain the water. And immediately put garlic cloves and currant berries in a jar.

Boil the drained water again and fill it with the workpiece for 15 minutes under a simply laid lid on top. And then, as always, pour everything into the pan again and add sugar and salt, mix. Wait until the marinade starts bubbling again.

3. Fill the jar and preserve with a special sealing key under a metal or iron lid. Turn the jar upside down and dress it in a warm coat until it cools. Do not forget to sign the blank and send it to a dark and cool room.

Recipe for crispy canned zucchini with cucumbers

On the Internet, you can find quite a lot of various recipes, for example, cook zucchini like mushrooms. But, as well as combine them with other vegetables. In the season itself, cucumbers or tomatoes will easily help you with this. So what are you waiting for, so many vitamins will be in one jar.

In addition, bell peppers and carrots are also used here, which will make the workpiece colorful and very attractive.

We will need:

• carrots - 500 g
• zucchini - 500 g
• cucumbers - 500 g
• sweet bell pepper of two colors - 2 pcs.
• onion - 2 pcs.
• sugar - 100 g
• vinegar 9% - 100 ml
• vegetable oil - 100 ml
• parsley
• salt - 30 g
• ground black pepper - 0.5 tsp
• seasoning for carrots in Korean - 1 tbsp

Stages:

1. All vegetables will be mixed in a deep bowl. Cut the zucchini in half lengthwise and remove the core from each boat, grate on a special Korean grater. Or you can cut them into small strips by hand. Do the same with cucumbers and carrots.

2. Cut the pepper into a large strip or grate. Chop the onion into half rings. Also chop the parsley.

3. Start preparing the marinade, for this, in another bowl, mix sugar, vinegar, oil, seasoning and ground pepper, salt. Mix thoroughly with a spoon.

4. Pour vegetables with this sauce, stir, do it with your hands, put on gloves. Leave on the table to marinate for a couple of hours. In the meantime, prepare jars and lids, sterilize them.

In principle, you can already try, but since we are preparing them for the winter, there is one more front of work to be done.

5. To do this, place the vegetables in jars with tongs and lightly compact. And fill the jars with the allocated juice.

6. After that, move the filled containers into the pan (the lids just lie), while putting a napkin. Pour water up to the level of the shoulders of the jar. Put on fire and bring to a boil, wait 10 minutes.

7. Then wrap the lids and throw a blanket over the blanks. Cool down completely. As you can see, such a simple recipe for a vegetable snack can become your favorite in this matter. Bon appetit!

Video on how to cook canned zucchini with carrots at home

If you want to please your household, or maybe charm, then close at least one jar for winter storage in this way.

Such pickled zucchini will look insanely cool, and they will taste crunchy. A beautiful carrot will give a rather piquant and fragrant taste. In general, you need to try, here's a short video for you, create for your health!

Young marinated zucchini like mushrooms

So we got to another famous option that will appeal to any gourmet or person who is killed by mushrooms. Sometimes it happens that the year is not fruitful, and then what to do. And you can create an interpretation, and zucchini will help you with this.

Cut them into cubes so that no one can distinguish and guess that this is how vegetables are disguised. I hope this miracle will be to your taste and you say thank you).

We will need:

• zucchini - 1.5 kg
• carrots - 2-3 pcs.
• dill - bunch
• parsley - bunch
• garlic - 1 large head
• granulated sugar - 3 tbsp
• salt - 1 tbsp
• ground black pepper - 0.5 tbsp
• vegetable sunflower oil - 50 g
• vinegar 9 degrees - 50 g

Stages:

1. Cut the zucchini with skin into cubes. But, do it if you have young ones. Remove the pulp and seeds too. Make pieces from the remaining hard part.

Carrots take about 150 g, chop it into circles. Chop dill and parsley.

2. Combine all products in one large bowl. Squeeze the head of garlic through a press. Now add sugar, salt + ground pepper here. Pour in sunflower oil and vinegar. Mix well with your hands and leave to marinate warm for 3 hours. The scent will be amazing.

3. Take sterilized jars and pack the prepared mixture. Get 4 half liter jars, tamp well.

4. Pour cool water into the pan and lay a rag on the bottom, set the jars and light the fire on the stove. Fill glass bottles up to waist. Cover with sterilized lids and, after boiling, note for 15 minutes.

5. Remove and close with key caps. The taste will be excellent and will remind you of mushrooms, milk mushrooms. Bon appetit!

Zucchini with tomatoes and squash (delicious recipe)

Well, of course, you can’t do without tomatoes, because whatever one may say, they give a cool tomato taste, and you will also drink juice later. You can even replace them with pasta or ketchup. By the way, next you will see another recipe with spicy chili ketchup, so if you are interested, read on.

This recipe is going to be closer to a vegetable platter, let's make it with a variety of vegetables to make it even more interesting. Why limit yourself to just tomatoes when summer is in full swing and pleases us with its gifts.

We will need:

• cucumbers - 2 kg
• tomatoes - 1.5 kg
• Bulgarian pepper - 1 kg
• cauliflower - 0.5 kg
• vegetable marrow
• garlic - 2 heads
• black peppercorns
• carnation
• bay leaf - 1-2 pcs.
• cherry or oak leaf
• dill

• citric acid - 1/4 tsp
• cinnamon - 1 tsp
• vinegar 9% - 1 tsp or vinegar essence 70% - 1/3 tsp
• water - 0.5 l
• salt - 35 g
• sugar - 50 g

Stages:

1. At the bottom of each three-liter jar, put a couple of leaves of parsley, an umbrella of dill, cherry leaves, horseradish, add black peppercorns, 10 pcs. per jar plus cloves, 4-5 pcs. Now add a teaspoon to one jar of 1 tsp of cinnamon, this will give a special taste and 1/4 tbsp of citric acid to create an acidic environment so that nothing ferments.

Next, lay the cucumbers on the bottom of the jar, cut off the ends from them. Next on the plan are peeled garlic cloves. After that, put a piece of cauliflower, peppercorns of bell pepper, two pieces per three-liter jar. A couple of pieces of patissons. Cut the zucchini or zucchini into pieces and also lay it here. And the top layer is medium sized tomatoes.

2. Now prepare the marinade, bring water (2 l) to a boil, add 1 tbsp with a slide of salt, 1.5 tbsp sugar and dissolve the bulk ingredients for 1 liter of water. And then fill the containers with such a brine and cover with clean lids.

Keep the vegetables in the marinade for 15-30 minutes, if the vegetables are medium in size, then for 20 minutes, for large ones for 30.

After the right time has passed, put a rag on the bottom of the pan, this is so that the jars do not burst. And put a glass container on it (cover with lids) with a blank on the shoulders. The water should be warm and bring to a boil, cook for 10-15 minutes.

3. Then take out and add 1 tsp vinegar or 1/3 tsp vinegar essence right on top of each jar. Close tightly with a lid, turn over to the other side and cover with something warm. Cool and then store in a storage room or insulated balcony.

Crispy zucchini with honey and garlic - a simple recipe without sterilization

If before that, I gave you something similar for quick cooking, now I want to suggest doing this for winter storage. I hope you do not mind, but only for such an idea. Use only young, not overripe zucchini, then everything will turn out flawlessly.

In general, save your budget in order to go to the store less and buy any conservation there with unnecessary chemicals and preservatives.

We will need:

for 1 liter jar

• zucchini (zucchini) - 900 g
• carrot - 1 pc.
• bell peppers of different colors - 2 pcs.
• mustard seeds - 1 tsp
• parsley - bunch
• garlic - 3 cloves
• allspice and black peppercorns - about 10 pcs.
• vinegar 9% - 50 ml

For brine:

• fresh honey - 4 tsp
• salt - 4.5 tsp
• water - 1 l

Stages:

1. Chop the zucchini in two different ways, with a vegetable peeler into thin strips, and the other part with washers. On the picture you can see how it should turn out.

Be original, for example, cut a carrot in an unusual way, into slices with a decorative knife. And the other, for example, shavings. Free the garlic from the skin, chop the bell pepper into thin sticks, remove the stalk and seeds in advance.

Chop the parsley or dill a little, but not too finely.

2. Start assembly, take a well-washed and sterilized container, wiped dry. Lay on the bottom first mustard seeds, peppercorns of two kinds, garlic and carrots, which are grated or cut into sticks.

After that, lay out round suns from zucchini in the next layer, and between them you can safely put mugs of carrots. Then roll the slices into a tube, and put the bell pepper inside. Then again you can repeat the layers, it’s up to your imagination how to lay, the main thing is that it be neat.

3. Then make a marinade. Pour 1 liter of water into a saucepan and put honey, salt and sugar. Stir and let the mixture boil, and then fill it with the workpiece, but so that the water does not splash over the edge. Put on clean lids and place in a saucepan with a cloth napkin and warm water, which should cover the jar up to the shoulders. Sterilize for about 10 minutes after the water bubbles.

4. Then take out each jar and pour 4 teaspoons of 9% vinegar on top per liter container. Preserve and wait for complete cooling under the covers. Keep out of reach so no one can see or eat). Ah ha, just kidding, bon appetit!

Burning and quite spicy, this is how you can characterize this dish. And also the pulp comes out elastic, the taste is spicy, and most importantly, what is a low-calorie food. Appetite will break out immediately, as soon as you bite off the first bite.

According to the standard, 35 g of table salt without a slide is used for 1 liter of water, as it was cooked in the USSR. But, you can change these proportions.

And so that the marinade does not interrupt the sharpness, it is enough to take 1 tsp of 9 percent vinegar, but no more. And plus, without additional sterilization, you can completely do without.

We will need:

• Zucchini - one and a half kg
• Horseradish leaf - 2 pcs.
• Mustard grains - 0.5 tbsp
• Umbrella dill - 1 pc.
• Parsley greens - to taste
• Black pepper - 10 peas
• Red chili pepper - 0.5 pcs.
• Garlic - head
• Hot red pepper - 1 pc.
• Salt - 2 tbsp. l.
• Vinegar 9% - 4 tsp
• Sugar sand - 2 tbsp. l.

Stages:

1. At the bottom of a clean and well-washed jar, and also hold it over the steam and only after that put the garlic cloves, dill umbrella, horseradish leaf and parsley, if you like. Throw in peppercorns and mustard seeds here, which will give a new taste to this dish.

2. Take long zucchini, not too thick, it will be more convenient to cut them. Chop them 1-2 cm thick into a round shape and place them tightly in a jar. For beauty, you can add a leaf of parsley and hot pepper on top. Cover the vegetables with a sheet of horseradish.

Boil water in a saucepan and fill the container. Put the lid on top and let stand for 15 minutes in this state. After the brine, drain and add vinegar, sugar and salt to it. Stir, the aroma will go wonderful.

3. As soon as the marinade is ready and boils, remove it from the heat and pour it into a jar. Seam with a special device or use self-tightening caps. Keep the jars upside down until they are cool to the touch. Take it down to the cellar and try another one sometime in a month.

Pickling crispy zucchini in 1 liter of water: quick and tasty

This homemade preparation will always help you out when guests are on the doorstep. It goes well with any meat and fish dishes. I propose to find out right now how to prepare the very marinade that will help this appetizer to soak cool and charm everyone. This is not at all difficult to do, checked.

If you dream that the preparation in the jar has a crunchy taste, then you need to choose only fresh fruits, namely zucchini, their flesh is denser.

Since the recipe will be with sterilization, then, remember the golden rule, small cans are boiled with a face value of 1 liter in the region of 30 minutes, and a little less than half a liter - 15-20 minutes, respectively.

We will need:

• zucchini - 1-2 kg
• 2 garlic - head
• horseradish leaf
• bay leaf - 1 pc.
• dill and tarragon

For marinade:

• water - 1 l
• salt and sugar - 50 g each
• vinegar 9% - 100 ml

Stages:

1. So, proceed to such a wonderful preparation of zucchini, take the jars clean and unharmed, sterilize them. In each, put everything you need, this is dill, horseradish leaf, garlic and lavrushka.

Chop the zucchini either into round suns or into thin sticks, push the jars with them.

2. For the marinade, use ordinary drinking water, bring it to a boil over medium heat, then add salt and sugar, plus vinegar.

3. Pour the zucchini and wait 15 minutes, the lids should lie on top of the glass jars.

4. And then sterilize in a saucepan, proceed as usual, put a cloth in a saucepan, pour warm water, place jars and boil for 15 minutes.

5. Then take them out with your hands (put on gloves) and roll them tightly under the lid. Turn over to the other side and cover with a towel. Let cool and then store in a cool environment.

Recipe for zucchini with tomato paste

What a stunning beauty will come out now. The highlight will be, you guessed it, a special brine, which will be prepared on the basis of tomato sauce. And you can make it quickly and tasty yourself at home. And later, this independent dish will give you a delicate sweetish taste without fear for health.

We will need:

Stages:

1. To make such a zucchini bomb, first make tomato paste. To do this, grind tomatoes with hot peppers and garlic in a blender or meat grinder until smooth. Add salt, granulated sugar, sunflower oil and vinegar 9%. Mix well.

2. Chop the zucchini into cubes, use only the hard part, and discard the pulp. Add them to the tomato puree and stir. Bring the mass to a boil over medium heat, cook for 40 minutes over low heat after boiling, the vegetables will reduce slightly.

3. Arrange in sterilized jars, screw on the lids. As you can see, 4 cans came out, let them cool completely. Such a salad turned out to be very tasty and flying away, eat with any side dish or fish.

Korean zucchini recipe with Korean carrot seasoning

Probably you don’t need to talk about this method of cooking, I think you already, so, you yourself know perfectly well. In addition, there was recently an article on my blog dedicated to. How many novelties and interpretations were in it, so if you have not seen it, then I invite you to visit. Well, right now, watch this movie and do everything as the blogger shows.

Quick marinated zucchini with chili ketchup

Such a blank can stand for a long time in a cool place, but it is eaten immediately. This recipe from a professional chef deserves your attention. Can also and success awaits you!

Cool! You can safely apply this recipe to cucumbers, by the way, if you missed my note on this topic, then go right now. Good luck.

We will need:

Stages:

1. Suitable, both young zucchini, and overripe or overgrown. First of all, wash the vegetables under the tap and cut them to the height of the jar. This is the case if you cut them with long sticks, and you can also cut them into circles if the zucchini is thin and long in diameter.

Place them in a saucepan in which you will stew the salad. Grate carrots for Korean carrots, pour in chili ketchup, sauce (if available, you can do without it) and sunflower oil. Then salt, sugar and add the chili pepper, which is finely chopped with a knife.

2. Stir and cook on medium stove for 30-40 minutes, and as soon as 5 minutes remain, add the garlic squeezed through the garlic press, stir. Pack in sterilized jars carefully with a tablespoon.

3. And it remains only to roll up the lids. It turns out in this way to cook very quickly and tasty, which is very important. Bon appetit!

That's all ladies and gentlemen, our little article has come to an end. I hope that the recipes that you saw today sunk into your soul, as they did into my soul. I wish you that pickled zucchini for the winter will turn out to be as tasty and pretty elegant as in these pictures. Share your impressions and your suggestions.

Good luck everyone and have a great day! Sunny mood and positive attitude. Pokedova).

Canned pickled zucchini for the winter- This is the simplest workpiece to perform. Especially for those who first decided to try their hand at home blockage. Zucchini rolls were and still are a great idea for replenishing winter stocks. Kabak, like other vegetables, is covered in different marinades, using even vegetable and fruit juices. Vegetables are harvested in the form of small and large cuts, and sometimes whole (especially if the fruits are small in size). The theory of conservation is simple. So it's best to get started right away!

No wonder pickling is considered a fairly practical way to preserve the summer harvest. And zucchini prepared in spicy filling is a direct proof of this. After all, they will not only be a good addition to all kinds of side dishes and meat dishes. They are incredibly good on their own. And they can even compete with pickles. If you cook correctly and competently, correctly calculate the proportions of the ingredients, then they will turn out to be almost melting in your mouth and incredibly crispy.

Marinated zucchini for the winter: Recipe number 1

According to the first method - economical and easy - zucchini come out slightly sour, but very tender and tasty. It will take 2.5-3 kg of zucchini to harvest. To fill 5 liters of water, 5-6 tablespoons are taken. sugar sand, 8-10 tbsp. coarse salt, 8 tbsp. vinegar 9%. In addition, 1-2 dill umbrellas, 2 buds of spicy cloves, a few peas of black pepper and a leaf of horseradish are laid in each jar.

According to technology, zucchini are washed in cold running water, left to drain from moisture and cut into washers about 1.5-2 cm thick. You should not cut too thinly. And further pickle zucchini for the winter possible in two ways.

1 way. For pouring, the required volume of water is measured and boiled. Zucchini washers are lowered into it. Vegetables should boil for 5-7 minutes, thereby excluding the possibility of subsequent fermentation of the dish in the seaming container. During this time, the jars are thoroughly washed out, and horseradish sheets are first laid in them, and then dried or fresh dill umbrellas. In the absence of horseradish leaves, it is allowed to use currant, cherry, raspberry or cherry leaves, which have tannic properties and make vegetables crisp and elastic. Pepper black peas and clove buds fall asleep next.

Further, catching zucchini with a slotted spoon from the water, they are located on a spicy "litter" to the very top of the container. Salt, sand-sugar are added to the boiling liquid in which the fruits were boiled, and after stirring, the dishes are removed from the fire. After that, table vinegar is poured into it. A very important point is to pour it not into a boiling solution; otherwise, a lot of foam will form, and the action of the vinegar will be neutralized. But he acts as the main preservative. It ends with the fact that the marinade filling is poured into jars, and they immediately roll up. Sealing is checked for leaks by turning the container over the sink and making sure that no air escapes. And only after canning is cleaned in a cool room for long-term storage.

2 way. According to the second method, fresh zucchini is immediately placed in glass jars, filling them only to the shoulders. No pre-cooking! The water is brought to a boil, and a container with vegetables is poured with steep brew. The workpiece is covered with seaming tin lids and left alone for 10 minutes. After the specified time period, the liquid is drained back into the pan and boiled again. Zucchini is again poured with boiling water and left to infuse for a quarter of an hour. After the third drain, sugar and salt are poured into the liquid. Clove, pepper, horseradish and dill are laid out on zucchini washers, vinegar is poured. The containers are filled with boiled marinade to the brim and sealed.

Marinated zucchini for the winter: Recipe number 2

For the next blockage option, the following ratio of products is taken: 1 kg of zucchini, 10 cloves of garlic, 1 bitter pepper, 1 liter of water, 30 g of dill, 80-90 g of salt, 3-4 peas of allspice and 75 ml of 9% vinegar.

The fruits of zucchini are selected young up to 15 cm in length. They are thoroughly washed and the stalks are removed from them. And the vegetables themselves are cut into circles 1.5 cm thick. Dill greens are finely chopped. The bitter pod is cut lengthwise into strips, peeled garlic into plates. Auxiliary crushed ingredients are first placed in prepared jars, and then zucchini, tamping down the stack. Grains of salt dissolve in boiling water, the brine is removed from the stove and vinegar is diluted in it. sterilized for 12-15 minutes in half-liter and liter containers, respectively, and hermetically sealed.

Recipe #3

Instead of ordinary table vinegar, apple ocet is often used for preservation. For this option, you should prepare: 1 kg of zucchini, 1 liter of water, 2 cloves, 1 tsp. coriander and dill seeds (more possible), black peppercorns, 1.5 tbsp. salt, 100 ml of apple cider vinegar and half a glass of sugar.

Washed zucchini is cut in half lengthwise. Dill is also rinsed, followed by drying. For marinade pouring into the water poured into the cooking utensils, salt, sugar and vinegar are added. The solution is stirred, brought to a boil and removed from the heat. Zucchini halves are placed in a sterilized container, alternating vegetables with sprigs of fresh dill and other spices and spices. Hot marinade is added next. Further pickled zucchini recipe for the winter covered with seaming lids and left for at least a day. After 24 hours, the marinade is still added and the container is sealed.

It turns out quite interesting if you close the zucchini in apple juice. So, in addition to vegetables, 200 ml of refined sunflower oil, apple juice and water, 30 g of salt and sand-sugar, 50 g of garlic grated on a fine grater are taken for the marinade.

Peeled and sliced ​​\u200b\u200bzucchini are folded into a deep container (for the indicated amount of products, approximately 3 liters). Then they are poured with boiling water a couple of times, followed by infusion in water for 15 minutes. For the third time, the fruits are literally poured with boiling filling, and rolled up with apple juice.

Recipe #4

Those who like spicy preservation can use the following closure method. It is prepared exclusively from zucchini. And for marinade per 1 liter of water, you need to take 500-600 ml of 9% vinegar, 1-2 parsley, 5-7 peppercorns and cloves, 15 g of black currant leaves.

Only young vegetables with soft unripened seeds are selected for harvesting. And even these fruits are peeled and the middles are cut out of them, and the pulp is cut into 2 cm cubes. The resulting cubes are dipped for 5-7 minutes in boiling water and then immediately immersed in cold water. Next, a marinade filling is made from water, spices, spices and vinegar. Zucchini are laid out in jars and poured with hot filling. The filled containers are sterilized for 15-20 minutes and closed. The seaming method "", prepared using a similar technology, comes out unusually tasty; pepper gives the appetizer more expressiveness, and celery - saturation.

Recipe number 5

Zucchini, zucchini and squash are also covered with citric acid, as are cucumbers. They make similar blanks in small-capacity cans. The amount of spices and the proportions of brine per recipe for pickled zucchini for the winter with a photo are given on vegetables already cut into circles and placed in a glass container. So, on average, each bank is laid on? tsp black and allspice peas, 1 lavrushka, 1 dill umbrella and 5 garlic cloves, cut into slices. As for the brine, 2 tablespoons are used for 1 liter of water. salt and sugar.

The seaming container is pre-sterilized or calcined in the oven. It contains the recommended spices and dill cut into large pieces. Zucchini washers are lined on the “laying”. Each jar is poured with boiling water and set to infuse for a quarter of an hour; after which the liquid is carefully drained back into the pan, while measuring its volume. Depending on the calculated volume, a certain amount of salt and sugar is poured. The brine is boiled for 2-3 minutes, while removing the foam from the surface, and again poured into the taverns.

Then citric acid is poured into the filled container. It is added at the rate of: 1 tsp. acids - per 1.5-liter container. Having completed the last manipulation, the workpiece is rolled up, and the jar is gently twisted from side to side, holding it with a towel so that grains of citric acid dissolve. Before cooling, the twist "" is left upside down under the blanket, and after that it is taken out to cool for storage.

Recipe #6

A popular and squash appetizer in oil. Mustard grains are included in it for sharpness and piquancy of taste. So, for the method you need to take: 2 kg of zucchini, half a glass of refined sunflower oil and 9% table vinegar, 2 tbsp. mustard seeds, 15 black peppercorns and the same amount of allspice, 1.5 tbsp. coarse salt and cups of granulated sugar. Just like on, greens are often added to this blockage method; but this is at the discretion of the chef.

Young zucchini are washed under running water, the ends are cut off from them on both sides and the fruits are cut into bars 5-7 cm long; or you can chop the vegetables into cubes or circles. Prepared ingredients are laid out in a deep bowl. While the marinade is being prepared. For him, vinegar, sunflower oil, spices, sugar are combined in a separate bowl, and mixed well. The resulting marinade is poured over to the zucchini, and they are vigorously shaken, covering the bowl with a lid. The pieces should be well covered and soaked in marinade. Therefore, they are left at room temperature for 3 hours. During the entire time of infusion, the workpiece should be shaken several times for its uniform impregnation.

All "Marinated zucchini for the winter" recipes start with the preparation of the main components. Zucchini are rinsed in water, peeled if it is too dense, and the cores with seeds are cut and removed from them (even if they are not hard). The pulp of vegetables is cut into cubes 3 * 3cm. The required volume of water is poured into a saucepan, boiled and zucchini are lowered into it, where they are blanched for about 5 minutes and immediately transferred to a container with cold water. Preservation jars are pre-sterilized with seaming lids. Processed squash cubes are laid out in the prepared container.

Now you should make a marinade filling. In a separate bowl, water is brought to a boil and, when it boils, salt, sand-sugar, all spices are poured into it and all this is mixed. After removing the filling from the fire, vinegar is poured into it, and after the marinade is poured into jars with vegetables. The workpiece is closed with lids, turned over and placed under a blanket until it cools.

Technology "How pickle zucchini for the winter "recipes not at all complicated. They are even very exciting, interesting, and represent a creative activity, the result of which will be known only in the cold season. And there is no doubt that it will be exceptionally tasty! Marinades are not just appetizers. With them, lunch or dinner will be satisfying! And in combination with meat kebabs, this preparation will cause a storm of delight!

In the squash season, we all do winter preparations, and despite the fact that time dictates the fashion for frozen foods, and many consider conservation to be remnants 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 just spread zucchini caviar on bread ...

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

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

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

Zucchini with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

If you like simple preparations for the winter from zucchini, then you will certainly like my today's zucchini salad for the winter with tomato paste and garlic. The beauty of this winter zucchini salad recipe is its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Zucchini ragout for the winter

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

Zucchini caviar with mayonnaise for the winter

Zucchini caviar with mayonnaise for the winter is one of my family's favorites. Caviar is very tasty, fragrant and a little spicy. I like to puree vegetables with a blender, so the caviar is especially tender and homogeneous. Recipe with photo see.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade preparation, easy to prepare and accessible to everyone. You won't need much time for this recipe. It is only necessary to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. See how to cook.

"Yurga" from zucchini for the winter

Yurga from zucchini is a delicious salad appetizer that will probably sell out very quickly in the cold season. All the ingredients for Yurga are simple and affordable, so I'm sure it will not be difficult for you to cook it too in order to get a portion of excellent preservation for the winter in the pantry. Recipe with photo.

Snack of zucchini for the winter with tomato sauce

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

Marinated zucchini for the winter without sterilization (triple filling)

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

Zucchini caviar as in the store

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

Zucchini and cucumber salad with chilli ketchup

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

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

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

Canned Zucchini with Chili Ketchup

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

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

A recipe with a photo of how to freeze zucchini for the winter, you can see .

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

Sweet and sour marinade, balanced in taste, garlic, spices and aromatic herbs - everything you need for perfect canned zucchini. See the recipe with step by step photos.

The recipe for the famous Ankle Bens zucchini salad can be viewed.

Spicy zucchini for the winter with mustard

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

Pickled zucchini for the winter with tomatoes

How to cook pickled zucchini with tomatoes, you can see.

Adjika from zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried zucchini for the winter in tomato sauce

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

You can see the recipe for zucchini marinated with garlic.

Zucchini salad for the winter "Riddle"

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

Zucchini caviar as in the store

Ingredients:

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

Cooking:

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

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

Add tomato paste, garlic, bay leaf, salt, spices to taste and at the end 150 g of boiled water to the vegetables and start simmering over low heat, stirring occasionally.

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

If you have a slow cooker, then this caviar can be done in the "Extinguishing" mode.

Let the caviar cool down a little, beat it in a food processor or blender, cool it in the refrigerator. The caviar is ready for use.

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

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