When preparing preparations for the winter, for some reason, many people ignore zucchini, which are more often used as 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 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 for cooling.
- 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 blank can have different taste and your highlights. 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:
- Liter 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 fast way pickling. Such zucchini are also crunchy, they have time to soak in the marinade. This great snack to the dishes 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, pickled zucchini fast food 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;
- Cup 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!
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 are placed in each jar. spicy cloves, a few peas of black pepper and a leaf of horseradish.
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, it will form abundant foam, and the effect of vinegar is 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 laid in glass jars, filling them only to the shoulders. Without pre-cooking! The water is brought to a boil, and a container with vegetables is poured with steep brew. The blank 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 table 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 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. Followed by hot marinade. 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 with apple juice roll up.
Recipe #4
Who loves acute conservation, can use the following occlusion 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 already cut into circles and laid in glass container vegetables. 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 chopped large pieces dill. 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 the grains dissolve citric acid. 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, in this method blockages often add greens; 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, for 3 hours left at room temperature. 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!
Delicious pickled zucchini for the winter can be prepared according to the most different recipes: in banks without sterilization or using their additional heat treatment; small zucchini are pickled in circles, and large ones are cut into pieces; you can pickle them both separately and making assorted, combining with other vegetables. Having opened the workpiece in winter, they can be used as independent dish, and apply in various salads, replacing canned cucumbers. Pickled zucchini is very tasty on its own, and often you don’t want to wait until they are well marinated. Avid cooks have found an easy way to pickle zucchini so quickly that they will be ready in a few hours. By looking at our page, you will find verified step by step recipes with or without photos and choose the right one for you.
The best recipes with photos
The last notes
Marinated zucchini with apples and carrots prepared for the winter according to this original recipe, for sure, at first they will interest the hostess with their beautiful view and unusual recipe marinade, and then family and guests will like it with their surprisingly pleasant taste.
Quick pickled zucchini will become your favorite snack - you should try them at least once. Check out some of the cooking options we've put together below.
Pickled marinated zucchini
bunch of dill
Young squash fruits - 1.1 kg
Apple cider vinegar - 35 ml
4 g kitchen salt
A clove of garlic - 2 pcs.
Odorless vegetable oil
12 g granulated sugar
Select only fresh and young fruits. Spoiled and overripe are not suitable for making snacks. Wash the vegetables thoroughly, if necessary, cut the peel, chop into thin slices. It is convenient to use a sharp kitchen knife for this. Salt the cut, stir. Chop dill with garlic.
Enter garlic, acetic acid and granulated sugar. Mix the mass thoroughly. Finishing touch is the addition of dill. Level the contents with a spoon, cover cling film, shake well, leave for a couple of hours on the shelf of the refrigerator for a couple of hours. Vegetables will give juice, nourished with garlic and dill. It is advisable to drain the juice before eating.
How to marinate instant zucchini
Zucchini - 0.6 kg
A couple of garlic cloves
Vegetable oil - 20 ml
25 g sugar sand
3 g kitchen salt
35 ml apple cider vinegar
Ground black pepper
Wash the young fruits, cut off the stalks with a knife. Leave the peel, chop on a grater. You can also cut the pulp into long strips by hand. Salt the grated vegetables, add pepper with granulated sugar, mix everything thoroughly. Remember the zucchini with your hands if you want them to cook faster. Squeeze a clove of garlic, pour in vinegar and sunflower oil. Stir again with a spoon. Taste and add more spices if needed. Grated vegetables can be consumed immediately. Also add herbs to taste.
Consider cooking. The article reveals a few small cooking secrets, without which it is difficult to get a delicious snack.
Quick Pickled Zucchini Recipe
Ingredients:
Young fruits of zucchini - 0.9 kg
Garlic clove - 3 pieces
Table vinegar - 40 ml
Vegetable oil - 0.05 l
6 g kitchen salt
25 g sugar
Ground pepper with coriander
Rinse the zucchini, cut off the stalks, remove the peel if necessary, blot with a napkin to remove any remaining moisture. Shred the vegetables on a grater Korean food. Salt, add sugar, stir. Drain the juice that has been released during the pickling process. Squeeze garlic into the contents, add vinegar, stir. Ignite vegetable oil on the surface of the pan, add spices, heat slightly so that the vegetables reveal the aroma. Pour in warmed seasoned oil, level with a spoon, insist in a cool room. After preliminary infusion, the juice can be removed.
Quick pickled zucchini with honey
12 g kitchen salt
Zucchini - 1.1 kg
Carrot root - 70 g
Bee honey - 35 g
A bunch of green garlic and dill
30 g sunflower oil
Wine vinegar - 45 g
Peel young zucchini, rub into thin strips, carefully cut with a sharpened knife. Grate carrots for Korean dishes. Put the vegetables in a deep bowl, add salt, mix and leave for a while until the juice is released. Grind young garlic with dill. Pour the contents with vegetable oil and vinegar, add honey, stir thoroughly to dissolve the honey. After extracting the juice, squeeze the vegetables thoroughly, pour over the mixture of greens. Serve marinated zucchini with honey and garlic only chilled.
Raw marinated marinated zucchini
Young zucchini - 3 pcs.
Garlic clove - 7 pcs.
red rings hot pepper- 9 pcs.
For marinade:
Water - 0.7 liters
Sugar - a large spoon
Carnation inflorescence - 3 pcs.
Laurel leaf - 3 things
Allspice peppercorn (pea) - 6 pcs.
Apple cider vinegar, sunflower oil - 0.25 tbsp.
1.1 Art. kitchen salt
Wash the vegetables, cut off the tails, chop them into rounds. Peel the garlic, chop together with hot red pepper. Finely chop the basil sprig. If desired, you can replace it with parsley. Fold the vegetables tightly in a glass or enamel container, sprinkle with chopped herbs and garlic. Prepare the marinade: boil water in an enameled container, add salt, add sugar, spices, oil, boil for three minutes. Pour the hot marinade over the vegetables, let them cool. Cover with a lid, put in the refrigerator. To obtain a pronounced flavor, you can include celery in the composition.
Prepare and.
Korean-style pickled zucchini
onion
Sweet Bulgarian pepper
Zucchini - 4 pcs.
Garlic clove - 4 pcs.
Sesame oil - 1.1 tbsp. spoons
Carrot - 3 pieces
Half cup vegetable oil
Acetic acid - a couple of small spoons
Soy sauce - 1 tbsp. l.
1.1 Art. spoons of sugar
Ground hot and red pepper
Salt with black pepper
Chop the zucchini fruits into rings, salt, put in a bowl, let stand for a couple of hours. Press down the contents with oppression. Prepare the rest of the vegetables while the zucchini is infused. Rub the carrots into large strips. Chop the onion rings, lightly fry on vegetable oil, chop the sweet pepper. Also chop the garlic. When the vegetables give juice, drain it into a separate bowl, mix so that they are evenly distributed. You can not add salt. You can salt at the end. Stir well again, marinate send to the shelf. You can taste it.
Evaluate the cooking method described.
How to pickle zucchini quick recipe
Ingredients:
Sweet bulgarian pepper
Zucchini young fruit - 2 pcs.
Bulb onion - 2 pieces
Carrots - a couple of pieces
Soy sauce - 2 tablespoons
Sesame oil - 3 large spoons
Sunflower oil - 2 tablespoons
Garlic clove - 4 fruits
Acetic acid - 50 ml
Salt with pepper
Paprika - 3 small spoons
Chop large zucchini fruits into half rings. If you come across small fruits, it is enough to chop them into rings. Salt the cut and leave for a couple of hours to soak. Chop the carrot, chop the onion with pepper, lightly brown on sunflower oil. Drain the juice from the zucchini, combine with vegetables, add garlic, chopped very small pieces, enter the spices with seasonings. Vegetables should stand in the refrigerator for a while for better impregnation.
Consider the information "".
Quick pickled zucchini recipes
Variant of boiled fruits
Zucchini fruit - 3 pieces
Sweet Bulgarian pepper - 3 pcs.
Onion - 3 pcs.
Carrot - 3 pieces
Sugar - 50 g
Korean seasoning - large spoon
Four garlic cloves
Half a glass of vinegar
Vegetable oil - 0.5 tbsp.
Salt with black pepper
Boil vegetables. You can boil them whole or pre-cut into pieces. The main thing is that the vegetables become soft. Drain the water, cool the vegetables. While the fruits are cooling, chop the onion, sweet pepper straws, grate carrots. Mix everything, add spices, squeeze out the garlic, leave for a while to start the pickling process. Put the contents in the refrigerator so that the snack is finally cooked.
Make those too.
Raw marinated marinated zucchini
Young squash fruits - 0.55 kg
You can cook a lot from fresh zucchini different blanks for the winter: these vegetables are pickled, salted, fermented, 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.
Marinated zucchini for the winter have proven to be very tasty and savory snack, which can be served for everyday 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 light and tasty snack, which you will surely like with the onset 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 table vinegar;
2 pcs. dill umbrellas;
2 tbsp. spoons of salt;
5 st. spoons of sunflower oil;
10 grams of seasoning for salting.
Two half- liter jars sterilize in hot water or microwave oven, put one umbrella of dill 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 along a length of not more than 3 centimeters. 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 over necessary quantity water. In the same container, add water from cans of zucchini, add 200 milligrams 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 to 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 of 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:
mix zucchini different varieties permissible in one blank 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.
