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How to cook pickled zucchini. Quick pickled zucchini

A marinated appetizer will allow you to experience the spicy taste of zucchini, familiar at first glance, in a new way. Pickled zucchini gained popularity due to quick preparation and additional ingredients that completely transform their taste. The digestibility of zucchini allows you to eat it raw and pickled. Due to the absence of heat treatment, their beneficial substances are preserved.

Recipes will help out the hostesses in case unexpected guests descend. Zucchini have a low cost, are available for sale almost all year round. It is a pleasure to cook from them; in a matter of minutes, an appetizer will amaze with its taste!

The dish will be especially relevant in the summer season, when you want something original and sour.

Quick pickled zucchini

Zucchini should be young and fresh. It is better not to take overripe and spoiled vegetables. Rinse the zucchini well, peel if necessary. Cut it into thin slices along the entire length with a vegetable cutter or manually with a sharp knife.
Salt chopped vegetables, mix well. While the zucchini is salting, it is necessary to chop the garlic and dill.
Add sugar, vinegar, garlic and vegetable oil to salted zucchini. Mix everything well again (the more often you stir, the faster the vegetables will marinate).
The final touch - pour dill greens. Level the contents with a spoon, cover with cling film. Shake well, let stand in the refrigerator for a couple of hours.
The pickled vegetable will release juice, nourished with dill and garlic. It is recommended to drain the juice before serving.
Store pickled zucchini in the refrigerator. If they stand in the cold overnight, they will marinate even more. A crunchy snack with a taste of summer, it goes perfectly with any meal, meat and potatoes.

How to pickle raw vegetables

Required Ingredients:

zucchini - 500-600 gr;
garlic - 2 cloves;
odorless vegetable oil - 20 ml;
apple or table vinegar - 35 ml;
salt - 3 gr;
sugar - 25 gr;
ground black pepper.

Cooking time: approximately 20 minutes.

Calorie content: 66.5 kcal per 100 grams.

For pickling, it is better to take young zucchini. Rinse them, remove the stalks. Without peeling the skin, grate on a coarse grater (a shredder is ideal for Korean carrots). Or cut into strips by hand.
Salt the grated vegetables, add sugar and pepper, mix everything well. To make the zucchini cook faster, you can mash them with your hands.
Squeeze a clove of garlic, pour vegetable oil and vinegar into the vegetable. Mix again with a spoon. If you wish, you can taste the marinade to taste, suddenly something is missing.
Grated zucchini will be ready almost instantly. You can add greens if you like. For those who do not like garlic, you can replace it with your favorite spices.
Crispy zucchini with a hint of garlic and slight sourness go well with boiled potatoes, meat and shish kebab.

Korean young zucchini

Required Ingredients:

young zucchini - 900 gr;
garlic cloves - 3 pcs;
odorless vegetable oil - 50 ml;
table vinegar - 40 ml;
salt - 6 gr;
sugar - 25 gr;
coriander and ground pepper - to taste.

Cooking time: approximately 25 minutes.

Calorie content: 54.9 kcal per 100 grams.

honey zucchini

Required Ingredients:

zucchini - 1 kg;
carrots - 70 gr;
bee honey - 35 gr;
vinegar (wine or apple) - 50 ml;
salt - 12 gr;
a bunch of dill and green garlic;
vegetable oil - 30 ml.

Cooking time: half an hour.

Calories: 59.5 kcal per 100 grams.

Peel young zucchini, grate them into thin strips or carefully cut with a well-sharpened knife. We rub the carrots on a shredder for Korean vegetables.
We place the vegetables in a deep bowl, add salt, mix and let stand to let the juice flow.
While the vegetables make friends with each other, it is necessary to chop the dill and young garlic. Pour vinegar, vegetable oil and add honey. Mix everything well so that the honey is completely dissolved.
As soon as the vegetables start up the juice, squeeze them lightly and pour the mixture with herbs on top.
Pickled vegetables with honey are very tasty, beautiful. Serve chilled, the longer it sits, the more appetizing it will be. It can be consumed immediately in combination with a side dish, meat or potatoes.

Only young vegetables are pickled, if such zucchini is not at hand, you can take mature ones. They need to be peeled, cut out the seeds and grated on a shredder for Korean carrots. They are not inferior to young ones in taste, but they are less crunchy.
Sugar during pickling can be replaced with honey and vice versa. Honey flavor softens vinegar, marinades acquire a piquant note.
After the vegetables stand with salt, it is better to drain this juice. However, if this is not done, the taste will be affected. There will just be less fluid.
As greens, dill is often added to zucchini, although this does not mean at all that it is impossible to diversify marinades with other greens. For example: basil, parsley, celery.
The amount of garlic in vegetables can be adjusted to your taste. Someone likes more garlic, and someone does not like it at all.
As for vinegar, traditionally it is customary to use ordinary. Modern hostesses successfully cook instant marinated zucchini in apple and wine vinegar.
Oblong-shaped young vegetables practically do not require the addition of spices and pepper. Dill and garlic give the marinade a light summer flavor.
Vegetable oil should be odorless. You can replace it with other types of oil, taking into account the taste.
You do not need to add water, even if the zucchini will start juice when.
It is not worth storing the prepared snack for a long time, a maximum of 3 days. To do this, place the marinades in a sterile jar with a lid.

Bon appetit!

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 the 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, for the marinade, 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.

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 complex. 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!

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:

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.
At the bottom of a liter jar, put a clove of garlic, two onion rings, a quarter of sweet pepper.
Put the vegetables in a jar, trying to mix them together.
Fill the jars with boiling water, cover with lids and let them stand for 20 minutes.
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.
Pour hot marinade into jars with vegetables, after removing dill and horseradish from it.
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:

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

In the zucchini 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 zucchini preparations for the winter, 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 won’t 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 snack 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.

On cold winter evenings, when summer warmth is longingly recalled, what can warm the soul better than a jar of delicious preparations made in advance? For example, pickled zucchini for the winter, waiting for their turn in a cold place, will cheer you up and take you back to summer for a while. It would seem that one of the most undemanding vegetables: planted and watered, grown up and harvested. This simplicity hides a huge number of delicious dishes, from salads to preparations for the winter. Working with zucchini is a pleasure. If you want - you clean, if you want - you don't clean. Washed, cleaned from the inside, cut - that's the whole process (if very briefly). And then - create, hostess, your masterpieces, turn on your imagination. The field for experiments is not plowed.

Working with zucchini is a pleasure.

What you need (per liter jar):

zucchini - 400 g;
carnation - 5 buds;
black peppercorns - 6 peas;
granulated sugar - 36 g;
salt - 40 g;
vinegar 9% - 150 ml;
bay leaf - 2 pcs.

Cooking step by step:

Process zucchini, wash. Cut across, into rings, the thickness of which should not exceed 1 cm. Fold the rings into pre-prepared, washed, sterilized jars.
Put the bay leaf and other spices on the stacked rings.
Put a container of water (1 liter) on the stove. Salt, add sugar, pour in vinegar, boil the marinade. Remove from stove.
Fill the prepared marinating container with hot marinade. Roll up with sterilized lids. Wrap in a blanket. Cool down completely.