home » Eastern heritage » Young zucchini marinated for the winter delicious recipes. Pickled zucchini for the winter in jars step by step recipe with photo

Young zucchini marinated for the winter delicious recipes. Pickled zucchini for the winter in jars step by step recipe with photo

Zucchini in the ranking of summer vegetables are on the top lines, because they have a lot of advantages - the fruits contain many useful substances, minerals and vitamins. Summer residents usually boast of a large harvest, those who do not have their own plot of land are not upset, because the cost of zucchini on the market is ridiculous. It is important that they can not only be eaten in the summer, but also harvested for the winter. Below are proven recipes that will suit both experienced and novice hostesses.

Pickled zucchini for the winter in jars step by step recipe with photo

Spices and spices turn simple products into an amazing ensemble, fragrant and tasty. Even commonplace pickled zucchini can be 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.

Time for preparing: 2 hours 0 minutes

Quantity: 4 servings

Ingredients

Zucchini: 1.5 kg
Water: 1.2 ml
Vinegar 9%: 80 ml
Garlic: 10 cloves
Carnation: 10 buds
Parsley, dill: one bunch
Pepper mix: 2 tsp
Salt: 4 tsp
Bay leaf: 8 pcs.
Ground coriander: 1 tsp
Sugar: 8 tsp

Cooking instructions

Very quick marinated zucchini recipe

Previously, pickling was used exclusively for harvesting vegetables and fruits for long-term storage in the winter. Today, pickled snacks appear at any time of the year, at the request of the household. Here is one of the recipes according to which delicious vegetables, if marinated in the evening, will be ready for breakfast.

Products:

Zucchini (already peeled and seeds) - 1 kg.
Garlic - 5-6 cloves.
Dill - a large bunch.
Parsley - a large bunch.
Water - 750 gr.
Ground red pepper and ground black pepper - 1 tsp each.
Salt - 2 tsp
Salt - 4 tsp
Carnation - 4 pcs.
Bay leaf.
Vinegar - 50 ml. (nine%).
Vegetable oil - 100 ml.
You can add other spices.

Technology:

The first step is preparing the marinade. Its preparation does not require special skills and abilities. In an enameled pan, in which pickling will take place in the future, pour water, add salt and sugar, add all the selected spices and bay leaf. Boil. And only then pour in vegetable oil and vinegar. Remove from heat, marinade should cool.
You can start preparing the zucchini. Remove the peel, remove the seeds if the fruits are large. Cut in the way that the hostess considers the most convenient - circles, bars or strips. The thinner the cut, the faster and more evenly the pickling process will go.
Rinse the greens in plenty of water, cut into pieces. Peel the garlic, finely chop.
Mix with chopped zucchini, pour marinade. It is not scary if it is a little warm, the taste of the final product will not deteriorate. The marinade should completely cover the zucchini. If this did not work out (due to a lack of liquid or coarsely chopped zucchini), then you need to take oppression and press down.

By morning, for breakfast, you can boil young potatoes, fry meat and put a plate of ready-made marinated zucchini!

Instant marinated zucchini

In the list of the earliest summer vegetables, zucchini is not the last. They can be stewed and fried, boiled soups and pancakes, prepared for the winter - salted and marinated. Interestingly, in recent years, marinated zucchini have become very fashionable, which are served at the table almost immediately after cooking. As much as you want instant pickling, it will still take several hours for the vegetables to soak in the marinade.

Products:

Zucchini (preferably young fruits with small seeds) - 500 gr.
Fresh dill - 1 bunch.
Vegetable oil (sunflower or olive) - 100 ml.
Fresh honey - 2 tbsp. l.
Vinegar - 3 tbsp. l.
Garlic - 3-4 cloves.
Spices, for example, hot ground pepper - ½ tsp.
Salt.

Technology:

Prepare zucchini: wash, peel, remove seeds, if large, young zucchini can not be peeled. Cut the vegetables into thin strips so that the pickling process goes very quickly.
Salt the zucchini, leave. After 10-15 minutes, drain excess juice from chopped zucchini.
In a bowl, combine the oil with vinegar, honey, garlic, passed through a press, spices.
Pour marinade into bowl with zucchini. Pour the washed and chopped dill here.
Mix gently. Cover, crush with oppression. Put in a cold place.

It remains to be patient for a few hours, and then quickly set the table, because it's time to taste marinated yummy!

How to pickle zucchini "lick your fingers"

To get especially delicious pickled zucchini, just follow the following recipe exactly. Zucchini cooks very quickly, the only difficult moment is sterilization, but it can be easily overcome if desired.

Products:

Young zucchini - 3 kg.
Fresh dill - 1 bunch (can be mixed with parsley).
Garlic - 1 head.
Vinegar - ¾ tbsp. (nine%).
Vegetable oil - ¾ tbsp.
Sugar - ¾ tbsp.
Salt - 2 tbsp. l.
Dry mustard - 1 tbsp. l.
Spices (pepper, cloves, bay leaf).

Technology:

The process begins with the preparation of zucchini. It is necessary to remove the peel, remove the seeds, even small ones. Cut small fruits lengthwise into strips, large ones - first across, then also into strips. Put in an enamel container.
In a separate saucepan, prepare the marinade, that is, mix all the remaining ingredients. Rinse dill and parsley, chop. Divide the garlic into cloves, peel, rinse, chop or use a press.
Stir the marinade until the salt and sugar dissolve. Pour zucchini with prepared fragrant marinade. Press down with oppression, put in a cold place for 3 hours. During this time, the zucchini will release juice and marinate.
The next step is sterilization. Sterilize glass containers over steam or in the oven.
Fill with zucchini, pour marinade. If it is not enough, add boiling water. Cover with lids and place in a large pot of water. Sterilization time - 20 minutes.

Korean-style spicy marinated zucchini

Many people like Korean cuisine - a large number of spices and spices give dishes an amazing taste and aroma. Korean-style zucchini is both an appetizer and a side dish.

Products:

Zucchini -3-4 pcs.
Sweet Bulgarian pepper - 1 pc. red and yellow.
Carrots - 3 pcs.
Garlic.
Onion - 1 pc.
Soy sauce - 1 tbsp. l.
Sesame seed - 2 tsp
Acetic acid - 2 tsp.
Hot pepper, salt - to taste.
Sugar - 1 tbsp. l.
Olive oil (any other vegetable) - ½ tbsp.

Technology:

Clean the zucchini from the peel, seeds. Cut into thin circles. Salt, press, leave for a while.
Prepare the rest of the vegetables: chop the pepper, grate the carrots. Onion also grate, sauté.
Mix the vegetables, drain the juice from the zucchini and chopped garlic to them. Add all the spices, sugar, olive oil and acetic acid to the marinade.
Pour the marinade over the chopped zucchini, mix. Cool in the refrigerator for several hours.

Insanely delicious marinated zucchini with honey

When pickling vegetables, spices, salt and sugar, vegetable oil and vinegar or acetic acid are used. But in the following recipe, one of the main roles is played by fresh honey, which gives an interesting flavor to the zucchini.

Products:

Zucchini - 1 kg.
Liquid honey - 2 tbsp. l.
Garlic.
Vinegar (ideally wine) - 3 tbsp. l.
Salt.
Basil, parsley.

Technology:

It is recommended to cut the zucchini into very thin shelves, for example, using a vegetable cutter. Naturally, zucchini should be peeled and seeds, washed under running water. Salt the zucchini, leave for half an hour.
Mix honey and wine vinegar, pour finely chopped greens and garlic into the marinade.
Next, dip the zucchini strips into this fragrant mixture, leave to marinate in a cold place. Stir regularly, after three hours you can serve.

Pickled garlic zucchini recipe

Aromatic spices and spices are an important component of the pickling process, another essential attribute is garlic. According to the following garlic recipe, it will take a lot, but the aromas will be in the whole kitchen.

Products:

Zucchini - 2 kg.
Garlic - 4 heads.
Dill - 1-1 bunch.
Sugar - 1 tbsp.
Salt - 2 tbsp. l.
Vegetable oil - 1 tbsp.
Vinegar 9% - 1 tbsp.

Technology:

Wash the zucchini, peel, remove the seeds. Cut the fruits into cubes, salt to release more juice.
Chop garlic and dill. Add to zucchini.
For the marinade, mix oil, vinegar, add sugar and salt, stir until dissolved.
Pour vegetables with this spicy fragrant marinade, leave for 2-3 hours.
Arrange in containers, pre-sterilized and dried. Send for sterilization.
After 20 minutes, take it out, roll it up, turn it over, cover it with a warm blanket, additional sterilization of pickled zucchini will not hurt.

How to cook crispy marinated zucchini

Harvesting zucchini for the winter allows many families to significantly save the family budget. If you follow the technology, the pieces of zucchini will turn out delicious, crispy, fragrant. It is better to cork in a container with a volume of 0.5 liters.

From fresh zucchini, you can cook many different preparations for the winter: these vegetables are pickled, salted, fermented, and all kinds of salads are prepared. Today we will talk about how to pickle zucchini recipe for the winter and how to choose the right vegetables for further pickling.

Pickled zucchini for the winter has proven itself to be a very tasty and savory snack that can be served on a casual or festive table. It is about them that we will talk. In fact, the recipe for marinating zucchini is very simple, so if you decide to make such a preparation for the winter, then opt for zucchini.

Just like other vegetables, you can preserve zucchini in different vinegar-based marinades. In addition, any vegetable or fruit juices can be used as a filling for marinating zucchini. Zucchini should be marinated only in slices, but some housewives pickle zucchini in halves and even whole.

And now let's look at zucchini, recipes marinated for the winter with photos.

Pickled zucchini recipe with photo

Pickled zucchini is a light and tasty snack that you will definitely like with the onset of the winter period. We bring to your attention a recipe for pickled zucchini for the winter.

Ingredients:

3 art. spoons of sugar;

1.5 kilograms of small zucchini;

1 dessert spoon of table vinegar;

2 pcs. dill umbrellas;

2 tbsp. spoons of salt;

5 st. spoons of sunflower oil;

10 grams of seasoning for salting.

Sterilize two half-liter jars in hot water or in a microwave oven, put one dill umbrella on the bottom of each jar. Rinse the zucchini in running water, cut into circles, the thickness of which should be no more than 3 centimeters. Arrange chopped vegetables in jars.

Put the water on medium heat and bring to a boil, pour over jars of zucchini, let stand for 15 minutes. Drain the water from the jars, bring to a boil again, pour water into the zucchini and let stand for 15 minutes.

For the third time, drain the water from the jars, add sunflower oil, sugar and salt, as well as seasoning for pickling vegetables. Boil the marinade for five minutes, at the very end add vinegar to the liquid. Pour the zucchini in jars with the prepared marinade.

Pre-roll each jar with sterilized lids, turn each jar upside down, cover with a blanket or towel on top and leave the preservation in this form until it cools completely.

Marinated zucchini without sterilization

Prepare pickled zucchini for the winter, and you will not regret it, as this is a very tasty snack. Pickled zucchini can be served as an appetizer or added to salads.

Ingredients:

2 kilograms of zucchini;

3 pieces of horseradish root;

dill inflorescences;

cherry and horseradish leaves;

5 pieces. peppercorns;

2 pcs. bay leaf;

8 cloves of garlic;

3 pieces of hot pepper

for filling:

5 st. spoons of salt;

3 art. tablespoons of table vinegar;

3 art. spoons of sugar;

How to pickle zucchini:

Put water on medium heat and bring to a boil. Rinse all the greens, shake the excess liquid, cut the dill and horseradish leaves into small pieces (based on each jar, 2 handfuls of chopped greens). Rinse the horseradish root and cut into small pieces. Disassemble the head of garlic into separate cloves, peel.

Rinse hot pepper with a pod in water, cut into four pieces (two pieces for each jar). Put chopped horseradish root, fragrant greens, black peppercorns, bay leaf on the bottom of the jars. Rinse the ends, cut off the ends on both sides. Large zucchini cut across or lengthwise no more than 3 centimeters long. Small zucchini can be put in jars whole. Put prepared zucchini in jars as tightly as possible.

Cover jars with prepared lids. Bring the water to a boil, and pour portions into each jar, covering the top with lids. Thus, each jar will warm up evenly, and they will not need to be sterilized. Keep jars of water under covered lids for 7 minutes.

Add salt and sugar to a clean saucepan, and pour in the required amount of water. In the same container, add water from cans of zucchini, add 200 milligrams of boiled water, place on medium heat. Pour each jar again with hot water without adding sugar and salt, cover with lids on top and also hold for 5 minutes. Drain all the water, close the lids of the jars.

Put a few cloves of garlic and hot pepper in each jar. In hot water with the addition of sugar and salt, add table vinegar, taking into account each jar, wait until the liquid boils and can be removed from heat. Fill each jar with marinade in turn, roll up the lids. Turn the jars upside down and place them in the prepared place. Zucchini marinated without sterilization are ready, cover the jars with something warm, and keep in this form until completely cooled.

Zucchini marinated with garlic

Ingredients:

2 kilograms of zucchini;

1.5 teaspoons of dry mustard;

4 cloves of garlic;

bay leaf;

peppercorns;

For marinade:

1 liter of water;

15 grams of sugar;

40 grams of salt;

125 grams of table vinegar;

How to pickle zucchini recipe step by step:

Pre-sterilize liter jars, lay out a bay leaf, peppercorns and dry mustard. Rinse the zucchini, cut off the edges on both sides, cut the vegetables into thin circles. Washed zucchini for pickling can not be peeled. Place chopped zucchini in prepared jars.

Mix all the ingredients for the preparation of the marinade, bring to a boil over medium heat. Carefully pour the marinade over the jars of zucchini. Cover jars with pre-sterilized lids and sterilize for 15 minutes. Roll up each jar hot, turn upside down and place under a fur coat for further cooling.

Instant marinated zucchini

Ingredients:

500 grams of zucchini;

half a teaspoon of salt;

to prepare the marinade:

100 milligrams of sunflower oil;

3 art. spoons of vinegar;

2 teaspoons of honey;

ground black pepper;

3 cloves of garlic;

fresh greens.

How to prepare Instant Eat Pickled Zucchini:

Rinse the zucchini under running water, remove the skin. If you are using young zucchini, then the skin may not be peeled. Cut prepared vegetables into thin slices. Put the chopped zucchini in a bowl, sprinkle with salt and leave in this form for half an hour.

Now let's prepare the marinade, pass the garlic cloves through a press, add vegetable or olive oil and a few tablespoons of honey, apple or table vinegar to it. Also add ground black pepper and chopped herbs. You can use fresh cilantro, basil, tarragon, parsley, or dill for this recipe. Mix all ingredients for the marinade.

Drain any excess liquid from the zucchini and squeeze the vegetables with your hands. Add the prepared marinade to the zucchini and mix. Place the zucchini in the refrigerator until morning, during the infusion, you need to mix the vegetables several times. Zucchini marinated with honey are ready.

Korean marinated zucchini

Ingredients:

500 grams of carrots;

2.5 kilograms of zucchini;

400 grams of onion;

150 grams of garlic;

5 pieces. sweet pepper;

parsley, dill, cilantro, celery;

to prepare the marinade:

160 grams of sugar;

180 grams of vinegar;

spices for carrots in Korean;

180 grams of sunflower oil;

2 spoons of salt.

Preparation of pickled zucchini in Korean:

Grind carrots and zucchini using a special grater. Peeled onion and pepper cut into thin strips. Finely chopped garlic and fresh herbs, mix them with other vegetables, mix well and leave in this form for three hours to infuse.

When the vegetables are well infused in the added marinade, arrange them in prepared jars along with the marinade, tamp a little. Jars with vegetables should be sterilized for 15 minutes. Roll up the jars with lids and store in a cool place.

Pickled marinated zucchini

Ingredients:

1 kilogram of young zucchini;

100 grams of apple cider vinegar;

1 liter of water;

100 grams of sugar;

3 pcs. peppercorns;

1-2 tbsp. spoons of salt;

2 pcs. cloves;

coriander seeds;

fresh dill.

How to pickle zucchini:

Rinse the zucchini and cut in half lengthwise, rinse the dill in water and dry. To prepare the marinade, add vinegar, sugar and salt to the water, place on medium heat, bring all the contents to a boil and can be removed from the stove.

Arrange half a portion of zucchini in sterilized jars, alternating with fresh dill and spices. Pour the boiled marinade into jars, cover each jar with sterilized lids and leave in this form for a whole day. Add the remaining marinade to the zucchini, cork with lids on top and place for further storage in a cold place. Quick pickled zucchini is ready.

Spicy marinated zucchini

Ingredients:

3 pcs. squash;

1 bunch of basil and dill;

5 cloves of garlic;

50 grams of olive oil;

2 teaspoons of honey;

salt to taste;

2 tbsp. spoons of vinegar;

Preparation of marinated zucchini:

Rinse the zucchini, cut off the skin if it is thick. Cut each zucchini into thin slices and put in a deep container. Finely chop the greens and chop with a blender. Mix the chopped garlic with herbs and add them to the zucchini.

To prepare the marinade, you need to mix liquid honey, olive oil, salt and vinegar. Add the finished marinade to the zucchini and mix gently so that all the circles of vegetables are covered with the marinade. Cover everything with a lid, and put it in the refrigerator for the whole night. Zucchini are ready to eat, you can serve them to the table.

How to choose marinated zucchini

For pickling for the winter, it is better to choose white-skinned zucchini or a variety of zucchini zucchini, since their flesh is much more tender, but the vegetables will not fall apart during pickling. Before you start pickling zucchini, you should know some features:

Mixing zucchini of different varieties is permissible in one piece only when choosing fruits of the same size.

Zucchini for pickling for the winter should be a little underripe: the seeds in a mature zucchini are very hard, and the flesh is rougher.

Young zucchini of small size may not be peeled before pickling, but if the skin is fibrous and very rough, then it is advisable to cut it off.

As mentioned above, you can pickle green zucchini, white and yellow zucchini. If you have chosen overripe fruits of large size for pickling for the winter, then you must first remove the skin from them and cut out the pulp with seeds. Regardless of which varieties of zucchini you want to pickle, it is better not to use sluggish fruits for preservation. Otherwise, after heat treatment, such zucchini will not be crispy, and this is the most important quality for which pickled zucchini is valued.

When the zucchini season comes, all housewives start looking for recipes: how to cook them more interesting. The fact is that zucchini is a high-yielding vegetable, and it is desirable to harvest it young, with a not coarsened crust. And what is not made from zucchini: caviar, pancakes, various winter preparations. Harvested for the winter, pickled zucchini may well be not only an excellent snack, but also used as a side dish. Today we will tell you how to pickle zucchini so that they do not seem like a tasteless herb. We offer a recipe for the winter cooking.

Pickled Zucchini Recipes

First, we will tell you how to pickle zucchini for the winter. These blanks are unpretentious, they are always obtained even by novice housewives. Despite the fact that the vegetables themselves do not have a pronounced pleasant taste, they are very tasty in preparations.

Here is a list of necessary products for one liter jar:

Young zucchini - 0.5 kg;
Garlic - 3-4 cloves;
Horseradish: roots and leaves;
Dry inflorescences of dill;
Bay leaf;
Peppercorns and capsicum bitter;
Salt - 2 tbsp. spoons (per liter of water);
Sugar - 1 tbsp. spoon (per liter of water);
Vinegar 9% - 1 tbsp. Spoon (on a jar).

Cooking step by step:

We wash all herbs and roots and let the water drain.

Grind them (not too finely). Garlic can be put in slices, capsicum cut into several pieces, horseradish roots cut into smaller pieces.

In washed and sterilized liter jars we put chopped horseradish roots and leaves, garlic, hot peppers, and other ingredients. Their number is up to your taste, but not too much.

We cut zucchini. It is most convenient to cut them into washers about 1-2 centimeters thick or into sticks (if the diameter of the zucchini is more than 5 cm).

We put them in a jar as tightly as possible.

Fill jars with boiling water and let stand for ten minutes. You can close them with nylon covers for this time.

We drain the water. For this, special nylon covers with holes are sold. You can make such a cover yourself by cutting holes in the usual.

Repeat steps 6 and 7.

At this time, prepare the marinade: boil water with salt and sugar. Please note: we take salt and sugar per liter of water. But only 500-600 grams of marinade is used per liter jar. Therefore, one and a half liters of marinade is enough for three liter jars.

Fill the jars with marinade so that the zucchini is completely covered with it.

Add vinegar to jars. Please note: we add 1 tablespoon of vinegar - per jar, and not per liter of marinade. We use 9% vinegar, if you have a different one, dilute or use less. If you do not like to use vinegar when pickling, then you can do without it by sterilizing the jars for 10 minutes.

Banks roll up the lids. You can also use twisting iron lids, rinsing them well with boiling water.

Prepare products (for one liter jar):

Young zucchini - 500 grams;
Onions - 2-3 heads;
Apple cider vinegar - 500 ml;
Salt - 2 tbsp. spoons;
Sugar - 1 tbsp. the spoon;
Mustard, black pepper, celery seeds, ground turmeric - one teaspoon each.

From the dishes you will need:

Pot for marinade;
Large cup for soaking;
Banks, lids.

Cooking instructions:

Before marinating zucchini, prepare them thoroughly. They must not be old. This can be determined by the crust: in young vegetables it is thin and tender. The fruits can be of different colors (depending on the variety), but they must be without dented barrels and without dark spots. Such zucchini does not need to be peeled, just rinse well and dry.

Vegetables are cut into thin slices. With a large amount of blanks, it would be advisable to use a food processor or vegetable cutter. Also chop the onion.

Mix the zucchini and onion in the prepared large bowl. Salt.

Pour the stacked vegetables with warm boiled water. In this form, they should stand for at least an hour.

Drain the water as thoroughly as possible. If water remains, it will affect the taste of the marinade. You can even blot excess water with paper towels.

While the zucchini is infused in salt water, prepare the marinade. To do this, add all the spices, salt, sugar and apple cider vinegar to the water (at the rate of 500-600 ml per liter jar). Boil until the sugar is completely dissolved. This usually takes three to four minutes.

Cool the marinade to room temperature.

Fold in the chopped zucchini in the marinade, mix thoroughly. In this form, vegetables should be marinated for 10-15 minutes.

Place zucchini in washed and sterilized jars. Pour the remaining marinade into jars. You can use regular nylon lids. These pickled zucchini can be stored in the refrigerator for about six months.

Marinating in a hurry

Of course, zucchini is a delicious snack for the winter. But, why not enjoy them in summer or autumn? For any celebration, party, even a picnic, you can cook such “quick” pickled zucchini. Such an appetizer is much healthier than salads with mayonnaise. Fresh natural vegetables are always a hit with guests. They are perfect for any meat dishes.

"Quick" pickled zucchini

So, we need: a couple of small young zucchini, salt, sugar, vinegar 9%, garlic, dill, bay leaf, peppercorns, vegetable oil.

Let's start cooking:

Finely chop the vegetables and peeled garlic (a couple of heads).
Chop dill greens.
Mix zucchini, dill and garlic in a bowl.
For marinade in boiling water (about half a liter), mix salt (1 tablespoon), sugar (3 tablespoons), vegetable oil (a couple of tablespoons), a few peppercorns and a couple of parsley leaves.
Put the vegetables in a jar and pour over the marinade.

This dish can be eaten in a couple of hours. But they will be much tastier in a day. Bon appetit.

Marinated zucchini - "spaghetti"

This is another original recipe for preparing vegetables for instant consumption.

Products:

Young squash;
Salt - 1 tbsp. spoons;
Acetic essence 70% - a couple of drops;
Vegetable oil - 2-3 tbsp. spoons;
Garlic, hot red pepper;
Water - 500 ml.

Cooking process:

We wipe the washed vegetables on a Korean grater. You can use a food processor for chopping. As a last resort, use a regular coarse grater. But then it will not be “spaghetti”, but some kind of “vermicelli”.

Put the mashed zucchini in a cup and pour boiling water over it. Add salt. Stir and let cool.

Strain, let the water drain well. Add a few drops of vinegar, finely chopped garlic (or squeezed through a garlic press). Stir.

Heat the oil well in a pan. Add pepper to it. Pour boiling oil over zucchini. An original and tasty dish is almost ready. It remains only to wait a few hours until the vegetables are marinated.

How to cook pickled zucchini in Korean

Any dish made "in Korean" is doomed to success. We have long been accustomed to the original Korean salads. These are carrots, and cabbage, and mushrooms, even Korean noodles. No less popular are zucchini marinated in Korean. But you can also cook them yourself.

So, we use, as usual, young zucchini. You need 3-4 pieces. It is important that they are fresh and strong. Also prepare:

Bulgarian pepper - 2 pcs.;
Carrots - 2 pcs.;
Garlic - 3-4 cloves;
Sugar - 1 tbsp. the spoon;
Sesame oil - 1 tbsp. the spoon;
Onion - 1 pc.;
Soy sauce - 1 tbsp. the spoon;
Vinegar essence - 1 teaspoon;
Black pepper, ground red pepper, sesame seeds, salt (optional)

Let's start the process:

We salt the washed and medium-sized cut zucchini and put under pressure for a couple of hours.
Fry the chopped onion in hot oil.
Grind carrots and peppers into strips.
Drain the liquid from the zucchini, mix them with the rest of the ingredients. Salt can be omitted as soy sauce is salty.
The dish should be infused for 2 hours. Then it can be served at the table.

There are a lot of recipes for pickling zucchini. Choose the one that suits your taste. And cook with pleasure!

Classic marinated marinated zucchini

I believe that the classic version is the easiest pickled zucchini recipe. Try this delicious appetizer and see for yourself.

To prepare the snack, I will need the following ingredients (based on a liter jar):

Zucchini fruits - 500 g;
Clean drinking water - 500 ml;
Food vinegar (9%) - 4 tbsp. l.;
Salt - 1 tbsp. l.;
Lavrushka - 4 pcs.;
Pepper - 10 peas;
garlic cloves - 3-4 pcs.;
Sugar - 2 tbsp. l.

Cooking:

Initially, I cut the raw zucchini into circles, and then spread them loosely in a liter jar. At the bottom of the jar, you must first put a few cloves of garlic, black peppercorns and parsley.
I pour boiling water over the vegetables in a jar and leave the water for twenty minutes so that the zucchini warms up well.
I pour the slightly cooled water into a saucepan or saucepan, add salt and sugar and put on fire. When the water boils, the last thing I add to the future marinade is 4 tablespoons of vinegar, mix well and remove from heat.
I put the jars of vegetables in a warm place until they cool completely, and then put them in the refrigerator. After 5-6 hours, the snack is ready. It turns out insanely delicious!

Tip: Vinegar can be added directly to the jar. But if you add it to boiling water, there will be no pungent odor.

Korean quick zucchini

If you like spicy snacks, then try my recipe for marinated zucchini in Korean-style instant cooking. The main highlight of this recipe is the addition of red pepper to the dish, which gives the vegetables not only spiciness, but also a beautiful orange-red hue.

To cook Korean zucchini, I will need:

Zucchini - 4 fruits (small);
Carrots - 3 vegetables;
Onion - 1 pc.;
Sesame - 2 tsp seeds;
Vinegar - 2 tsp;
Soy sauce - 1 tbsp. l.;
Oil - 100 g;
Ground pepper (black and red) - to taste;
Sugar - 1 tbsp. l.;
Garlic - ½ head;
Oil (sesame) - 1 tbsp. l.;
Sweet pepper (choose the color at your discretion) - 1 pc.;
Salt - a few pinches.

Cooking:

Initially, I salt the zucchini in an enameled bowl. I put thinly sliced \u200b\u200bcircles of vegetables in a bowl, add a little salt and, after pressing down with oppression, leave for 2 hours.
While my vegetables are infused, it's time to move on to other ingredients. I have a special grater for cooking carrots in Korean, and I will use it. If there is no such device, a classic coarse grater will do.
I rub large carrots, and bell peppers with slices or straws. I cut the onion into rings or half rings, and then fry a little in vegetable oil. Finely chop the garlic cloves.
After the zucchini let the juice go, I remove the oppression and drain the excess liquid. I add the rest of the vegetables and seasonings to the main ingredient of our snack, about two teaspoons of red pepper will be needed. I do not add salt, if desired, you can add salt to the finished dish.
Thoroughly mix all the ingredients and put in a cool place to marinate for 1 - 2 hours. Quick zucchini are ready, you can serve to guests or household members!

Note to the hostess: for this delicious recipe, it is advisable to pick up young fruits without damage, since I do not peel them. Snack should be infused properly. The longer the spicy snack marinates, the tastier it turns out.

Instant Zucchini Spicy

If the dish needs to be served immediately to the table, then you can use the recipe for marinated zucchini instant eating.

To get crispy spicy zucchini, I take the following products:

Zucchini fruits - 0.5 kg;
Salt - ½ tsp;
Oil - 100 ml;
Food vinegar (9%) - 3 tbsp. l.;
Garlic - ½ head;
Honey - 2 tsp;
Greens - 2-3 in.;
Pepper - ground.

Tip: the thinner the slices of zucchini are cut, the faster they will salt.

Cooking:

I thoroughly wash and peel the vegetables. If I came across young zucchini without damage, then the skin can not be peeled.
I cut the fruits into thin circles.
I spread the workpiece in an enamel bowl, add a little salt and leave for half an hour.
Now it's time for the marinade. I finely chop the garlic cloves or pass through a garlic press. Then I mix the garlic with vinegar, olive or vegetable oil, black pepper and finely chopped herbs.
I drain the juice from the zucchini from the bowl, squeeze the vegetables with my hands.
Then I pour them with marinade and mix thoroughly.
I clean it in a cold place for several hours to infuse, and then you can serve it to the table.

It turns out very tasty!

Quick marinated zucchini

This recipe for marinated marinated zucchini was shared with me by my Crimean friend. The recipe contains soy sauce, which gives the dish an exotic oriental note and an unusual taste.

To prepare vegetables, we need the following ingredients (for 1 serving):

Zucchini fruit - 1 pc.;
Soy sauce - 50 ml;
Vinegar - 1 tbsp. l.;
Coarse salt - a teaspoon (not full);
garlic cloves - 2-3 pcs.;
Chili pepper and ground - to taste;
Drinking water - 150 ml;
cilantro and parsley - to taste;
Paprika - a pinch;
Sugar - 1 tbsp. l.

Note to the hostess: if desired, dill can be added to the marinade. But I noticed that the appetizer prepared with the addition of dill quickly turns sour. But if you decide to cook a small portion of pickled cucumbers, dill and parsley can be safely added to the recipe.

How to cook:

Initially, you need to start preparing the main ingredient of the dish - zucchini. I cut vegetables into thin, almost transparent circles. The thinner the vegetables are cut, the better.
I shift the slices of zucchini into a glass jar or an enameled container, add spices, finely chopped herbs and garlic, as well as vinegar and soy sauce.
I fill a jar or container with zucchini with boiling water. I leave the container for several hours in a room with room temperature until the vegetables have cooled, and then I put it in a cool place. Since I cook zucchini without seaming and sterilization, it is better to store the snack in the refrigerator.
When the vegetables have completely cooled down, they can already be served at the table, because it’s not for nothing that the housewives call pickled marinated zucchini instant eating. Be sure to try!

Quick marinated zucchini with honey

I saw this unusual recipe in one TV program. Initially, I was very surprised - how can you combine spicy zucchini and sweet honey in one dish? But, having prepared a snack, she was completely delighted. Vegetables are very tender, and honey leaves a pleasant aftertaste in the mouth.

I will need the following ingredients:

Zucchini - 0.5 kg;
Oil - 3 tbsp. l.;
Garlic - a few cloves;
Honey - 50 g;
Pepper - a pinch of ground black;
Greens (any) - 2-3 branches;
Salt - 50 g;
Bite (9%) - 2 tbsp. l.

Tip: if the honey is candied, it can be melted in a water bath.

How to do:

I don't peel vegetables, just wash them thoroughly. Then I cut into thin, almost transparent plates. It is very convenient to cut zucchini with a vegetable peeler.
I put them in a container, sprinkle with salt and, after mixing thoroughly, put them aside for several hours.
While the zucchini is oozing liquid, I'll work on the marinade. I'll cook it in a separate bowl. I add 50 grams of liquid honey to it.
I add vegetable or olive oil to honey, mix thoroughly. Then I add vinegar to the future marinade, mix again.
I add pepper to taste. The marinade is completely ready.
Finely chop the greens, and chop the garlic with a press.
While I was doing the marinade, the zucchini was salted and released excess liquid. I will definitely drain it.
I add garlic and herbs to the vegetables, and then pour all the ingredients with the marinade. Mix well and put in a cool place to marinate for two to three hours.

The lunch was amazingly delicious. Lick your fingers.

Watch the video, a good quick pickled zucchini recipe:

I prepared all the recipes for instant marinated zucchini myself, and my household gave them a high rating. If you want to try something original, don't be afraid to experiment and add new ingredients!

When preparing preparations for the winter, for some reason, many people ignore zucchini, which are more often used as an additional ingredient. It is delicious to eat zucchini fried, stewed, make casseroles and pancakes from them. But, pickled zucchini is just as delicious. If you use a recipe for pickled zucchini for the winter, then they turn out to be dense, crispy and can even give shape to pickled cucumbers.

So, we offer the first, most simple recipe for pickling zucchini. Such a recipe for pickled zucchini for the winter gives crispy pieces of vegetable, juicy and extraordinarily tasty.

What ingredients are needed:

7 kilograms of zucchini;
Black peppercorns - 50 pieces;
10 leaves of laurel;
10 sprigs of parsley.
What you need to prepare for the marinade:
Two liters of water;
300 grams of salt;
300 grams of granulated sugar;
Half a liter of vinegar (6%).

Zucchini marinated for the winter, recipe with photo:

Wash one-liter jars with soda, then rinse with hot water twice. Immerse clean jars in a pot of water that is already boiling and sterilize for 30 minutes.
It is better to take young zucchini, then it will not be necessary to cut off the skin from them and extract dense seeds. From the fruits, you only need to cut the stalk, and cut them into circles with a diameter of one and a half centimeters.
Place zucchini in boiling water and blanch for 5 minutes, then place in cold water to cool.
Put spices in sterilized jars, put zucchini on top of them.
Pour water for the marinade into a separate pan, add granulated sugar and salt, boil for five minutes. Then, the water must be filtered using a dense piece of gauze for this. Add vinegar to filtered water.
While the marinade is hot, it must be poured into jars with spices and zucchini. Cover the jars with a lid, but do not roll them up.
Filled jars should be placed in a pot of hot water and sterilized for 25 minutes at a temperature of 85 degrees Celsius.
Immediately after sterilization, the jars must be hermetically rolled up.
While the jars are cooling, they must be turned upside down and wrapped in warm material. After the final cooling, the blanks are hidden in a dark and cool place.

Recipe #2

There are different recipes for pickling zucchini for the winter, so each preparation can have a different taste and its own raisins. We offer another simple option for harvesting zucchini for the winter.

Required products (quantity is indicated per one liter jar):

600 grams of zucchini;
dill umbrella;
20 grams of celery and cherry leaves;
Lavrush leaf;
clove bud;
Three little peppercorns;
350 milliliters of marinade.

What you need to prepare the marinade:

Litere of water;
a tablespoon of salt;
A teaspoon of granulated sugar
Two tablespoons of vinegar (9%).

Pickling method:

Rinse and dry the zucchini, then cut off the stem and grab about a centimeter of pulp. Cut the rest of the vegetable into circles, the diameter of which should not be more than one and a half centimeters.
Bring the water to a boil, lower the circles of vegetables there for 5 minutes. After five minutes, place the vegetables under a stream of cold water.
Prepare sterilized jars and sterilized lids in advance.
Put zucchini in jars, while sprinkling each layer with spices and spices.
Next, you can do the marinade. To prepare it, you need to pour water into the pan, put sugar and salt, bring to a boil and wait another 5 minutes after boiling. Strain the marinade, add vinegar to it.
Pour the marinade into jars, and cover the containers with a lid.
Place filled jars in a deep saucepan with water, after boiling the liquid, sterilize the jars for another 20 minutes.
After twenty minutes, the jars can be rolled up, as a rule, let them cool upside down under warm material, and put away before the onset of winter.

Recipe number 3: a quick pickling method

It is not necessary to wait for winter to taste pickled zucchini, you can enjoy their taste even in the summer season if you know the quick way to pickle. Such zucchini are also crunchy, they have time to soak in the marinade. This is an excellent appetizer for Georgian cuisine, as well as meat. To add zest to the recipe, you can add more cucumbers, but then you will have to increase the amount of brine (in proportion).

What you need for a quick marinade:

Three zucchini;
Four and a half tablespoons of soy sauce;
Three teaspoons of salt;
Six cloves of garlic;
Three tablespoons of vinegar;
Three tablespoons of granulated sugar;
A bunch of parsley, cilantro, dill;
450 milliliters of water;
Paprika and black pepper to taste.

Cooking method:

Rinse zucchini, dry. Cut the vegetable either into thin slices or thin circles. Wash and dry the greens, chop, and pass the garlic through a press.
Put the zucchini in a deep saucepan, add all other ingredients except water.
Bring water to a boil in a separate container, pour boiling water over vegetables in another saucepan.
Shake the container with water and vegetables several times, covering it with a lid. Place the pot outside to cool down.
After cooling, marinated marinated zucchini is ready. Store them on the bottom shelf of the refrigerator.

Marinating without sterilization

Many housewives refuse pickling precisely because of the sterilization process. But, fortunately, you can do without this process (but this does not exclude the fact that the jars in which the zucchini will be laid out must be sterilized in advance, otherwise the blanks simply will not survive until the winter).

What ingredients are needed (the amount is indicated based on 4 cans of one liter each):

Three kilos of zucchini;
Dill, cherry leaves and horseradish (add to taste);
16 cloves of garlic;
One glass of sugar;
a teaspoon of black pepper;
Three tablespoons of salt;
4 peas of peppercorns;
8 sheets of laurel;
A glass of table vinegar;
8 glasses of water.

Cooking method:

Wash the greens, put them on a napkin so that they absorb all the excess moisture, and arrange them in pre-sterilized containers.
Wash and dry the zucchini, then cut into half rings.
Pour water into a deep saucepan, add granulated sugar, salt, pepper, bay leaves, vinegar. Put the pan on the fire so that the liquid boils.
When the marinade begins to boil, it is necessary to lower half rings of zucchini into it and leave them to cook for literally 6 minutes.
Next, using a slotted spoon, you need to get the zucchini and arrange it in jars with greens.
Remove the laurel leaves from the marinade, they will no longer be useful. Marinade without bay leaves pour zucchini and greens in jars.
Roll up the jars, turn them upside down, wrap them very tightly with a woolen blanket and leave them in this form until they cool completely. When the jars have cooled, they can be moved to a place to store seamings.

Marinating zucchini for the winter is very simple, besides, there are so many different and unique recipes. Each housewife can choose the option she likes, and even add something of her own to it, most importantly, they are not afraid of experiments. Good luck preparing!

Views