The most popular zucchini recipes for the winter. Traditional squash caviar

Zucchini is one of the most common vegetables in our country. They were brought to Russia in the 16th century, but only a few years later, the fruits began to be eaten. It has been found that they have a beneficial effect on the body.

From them you can cook a large number of dishes. In addition, zucchini lends itself to any kind of processing. The season of vegetables is already ending, so lovers of zucchini are better off preparing them for the winter.

Over the centuries, many ways have been invented to preserve these fruits. Naturally, it is impossible to cover all the recipes in one article, so we will consider popular options for marinating delicious zucchini.

Before cooking, you need to select only whole fruits without dents and signs of decay. Otherwise, the workpiece may swell after a few days.

Canning zucchini at home without sterilization. Very tasty

Consider one of the most simple ways canning. In this case, the sterilization of the workpiece is not required. The whole process takes only a few minutes.

Ingredients on three-liter jar:

1.3 kg of zucchini.
1 piece of hot pepper.
3-5 cloves of garlic.
8 cm horseradish root.
3 umbrellas of dill.
4 tbsp 9% vinegar.
3 tbsp white sugar.
3 tablespoons of table salt.
8 black peppercorns.
4 peas of allspice.
1-2 bay leaves.

Step by step canning process

First you need to wash well. glass jars soda solution, after which they must be sterilized in any way. Then wash the greens, and put 2-3 dill umbrellas on the bottom of the jar.

Cut the hot pepper into rings, 2-3 cm thick. Add 2 pieces to the jar along with the seeds. Also send, peeled garlic cloves and horseradish root.

Wash the zucchini under running water and cut into washers, 1-1.5 cm thick. Then send them to a jar. It is recommended to shake the contents periodically so that the vegetables are well compacted.

Then fill the jars with boiling water. Cover with sterilized lids and leave for 10-15 minutes.

Then the liquid must be drained into a separate container. You should get about 1.5 liters.

Add sugar to water and rock salt, Bay leaf and peppercorns. Put the saucepan on the burner and bring the liquid to a boil. Then add table vinegar.

Fill jars with brine to the very top.

After that, the jars must be rolled up with lids using a special key, then turn them upside down and check if it is leaking. If the container is hermetically sealed, then the blank must be left for one day and stored in a cellar or pantry.

To make the vegetables crispy, it is not recommended to cover the jars.

Canning zucchini for the winter in a liter jar. Photo recipe

Thanks to this method, you can also cook crispy zucchini. They can not only be submitted to various dishes in the form of a snack, but also used for cooking various salads. The duration of storage depends on the quality of the vinegar. The indicated amount of ingredients is calculated for 3 cans of 1 liter.

Ingredients:

8-10 young zucchini, depending on size.
4 tablespoons of rock salt.
5 tablespoons of granulated sugar.
100 ml table vinegar.
3 bay leaves.
6 cloves of garlic.
Dill, horseradish leaves.
15 peas of allspice.
3 leaves of cherry, apple and currant.

Cooking method

Liter jars must be washed and then sterilized. To do this, you can use steam, boiling water, oven or microwave oven. Cover the lids with boiling water.

Peel the garlic cloves, wash all the greens under running water and cut the horseradish leaves. All ingredients must be put on the bottom of the jars. That is, the indicated amount of ingredients must be divided into three parts.

Wash fresh zucchini, cut off the tails, and then cut into small washers no more than 1 cm thick. If the fruits are very large, then the circles should be divided into two parts.

In the next step, chopped zucchini should be put in jars with ingredients. Vegetables should be added as tightly as possible.

Then you need to boil water in a saucepan and fill it with jars of food.

Cover the container with lids and a towel and wait for about 20 minutes until the liquid has cooled. Then the water must be poured into the pan.

Add rock salt to drained water. It should be noted that iodized salt is not recommended for preserving vegetables. It is also necessary to add salt and stir thoroughly so that the crystals are completely dissolved. The liquid must be brought to a boil, pour the vinegar and leave on the stove for another minute.

Fill jars with boiling brine to the very top.

Now the workpiece must be tightened with a special key.

Put the jars in a dark place in an inverted place, wrap them in a blanket and leave for several days. For further storage, it is recommended to use a pantry or cellar.

Roll vegetables into liter cans much more convenient, because after opening they are not stored for a long time, and it is not always possible to eat a three-liter jar in one day.

Canned crispy zucchini. The most delicious!

Let's now try to prepare zucchini with sterilization. This recipe has been tested over the years, so you will definitely get crispy and delicious zucchini. The indicated quantity of products is calculated for 8 cans of 1 liter.

Ingredients:

5 kg of zucchini.
Greens.
Currant leaves.
Fuck root.
Hot peppers.
Bay leaf.
Dill umbrellas.
Peppercorns.
Hell leaves.
Garlic.
300 ml table vinegar.
6 tablespoons of table salt.
5 tbsp white sugar.

canning process

Before preparing the workpiece, you need to prepare the jars. That is, wash them with soda solution, then rinse cold water. You can sterilize if you wish.

Now you can start preparing the brine. Add 3.5 liters of filtered water to the pan, add sugar and salt to it.

When the liquid boils, then you need to add vinegar.

Now let's take a look at the greenery. You need to wash the dill and chop it. Cut the horseradish leaves into 5 cm pieces. Peel the garlic cloves and divide them into two parts.

Put horseradish leaves, dill umbrellas, peppercorns, garlic, bay leaf on the bottom of the jar. If desired, you can add blackcurrant leaves and parsley.

Let's start preparing the zucchini. They need to be washed well, then cut into 1.5 cm circles. If you have large fruits, then they can be cut into semicircles or quarters. From this, the taste of the snack will not change.

After that, circles of vegetables should be laid out in jars with spices and spices.

Zucchini should be poured with boiling marinade and cover the jars with lids.

After that, the workpiece must be sterilized. To do this, put a towel on the bottom of the pan and send the zucchini into it. Pour hot, but not boiling water over the shoulders of the jars. Put the pan on the stove and wait for it to boil, then sterilize for 10-15 minutes

After that, the banks must be removed and rolled up with a special key. Banks in an inverted state should be covered with a blanket or towel until cool.

canned zucchini like mushrooms

If you cook zucchini in this way, then the dish will often decorate the table. If you try them with your eyes closed, it's hard to understand that it's not mushrooms in front of you. This recipe will especially appeal to people who live far from the forest plantation, and they do not have the opportunity to pick mushrooms.

Ingredients:

1 pc ripe zucchini.
Garlic according to preference.
sunflower oil and salt taste.

Cooking method

Before canning, you need to prepare all the ingredients so that in the process you do not waste your time searching for the necessary products.

Wash the zucchini, peel it with a vegetable peeler or a regular knife.

On a cutting board, cut the zucchini into medium cubes, as shown in the image. If the pieces are small, then during cooking they will boil and be soft.

Transfer the zucchini cubes to a saucepan and add chopped garlic to them. Mix everything thoroughly.

Now you need to prepare the marinade. In a separate container, add sunflower oil, salt, sugar and vinegar. Mix well until a homogeneous mass is formed.

Pour zucchini with marinade, mix everything. Cover the pot with a lid and refrigerate for 2-3 hours. During this time, the vegetables will be saturated with the aroma of spices and infused.

At the next stage, you need to put the pan on the burner and turn on the weak mode. Do not remove the cover. Vegetables should be cooked for 15-20 minutes. During cooking, the contents should be stirred occasionally. In order not to damage the zucchini, it is better to use a wooden spatula.

In the meantime, you need to sterilize the jar. When the vegetables are ready, carefully place them in a container, add allspice and tighten the lid.

Zucchini are ready like mushrooms. Now the workpiece needs to be removed to the cellar or other cool place.

canned zucchini like pineapple

Another interesting recipe. Zucchini can be cooked in such a way that they will resemble the taste of pineapples. It doesn't take a lot of experience to make this treat. Sterilization of the workpiece is not required, so the whole procedure takes a little time.

Ingredients:

1 kg of zucchini.
150 g sugar.
500 ml pineapple juice.
½ tsp citric acid.

Step by step cooking

First you need to mix in a bowl citric acid, vanillin and granulated sugar. Then you need to cut the zucchini. The shape of vegetables can be absolutely any, there will be no fundamental difference. Pre-fruits need to be washed, dried with a paper towel, remove the stalk and peel.

Slices of zucchini send to the pan, add Pineapple juice so that it completely covers the vegetables.

Put the pan on the burner, bring the vegetable mass to a boil.

When the zucchini boils, they must be removed from the stove, add sugar in small portions, stir thoroughly so that the crystals dissolve. Then put the pan back on low heat. After boiling, cook the vegetables for about 30 minutes until the zucchini softens. To prevent the syrup from burning, the mass must be constantly stirred with a wooden spatula.

While the zucchini is cooking, you need to wash and sterilize the jars. After that, arrange the vegetables in jars, pour pineapple syrup then roll up the covers. Leave to cool upside down.

You can try the snack the next day. I am sure that it will turn out wonderful, and will really resemble the taste of pineapples.

Zucchini canned for the winter like cucumbers without sterilization

As you can see, zucchini is a versatile vegetable. You can make a snack from them, which can replace both mushrooms and pineapples. Now consider the recipe, thanks to which, zucchini will resemble the taste of pickles.

Ingredients:

1 zucchini.
Garlic according to preference.
0.5 sheet of horseradish.
Peas of black pepper.
3 currant leaves.
3 tbsp sugar.
2 tbsp salt.
150 ml table vinegar.

Preservation method

In order to cook zucchini like cucumbers, it is recommended to use overgrown fruits. They need to be peeled, cut lengthwise into two parts, so that it is more convenient to remove the seeds. Then cut the vegetables first into half rings 1.5 cm thick, and then into medium cubes, as shown in the image.

Wash the herbs, peel the garlic. At the bottom of a 700-gram jar put a horseradish leaf, 2 cloves of garlic, divided into two parts, 3 peppercorns, currant leaves.

Lay out the zucchini pieces tightly. To do this, it is recommended to shake the jar. Top with a couple more peppercorns and a couple of garlic cloves.

Boil water in a saucepan and fill jars to the top. Leave for a couple of hours so that the vegetables warm up well and the liquid cools down.

After that, the water must be drained into a separate container. It is useful for making marinade. Add sugar, salt and table vinegar to the liquid. Place the saucepan on the stove and bring the solution to a boil. After that, pour the zucchini with brine and roll up the jars.

Crispy zucchini can serve as a starter or salad ingredient. It is recommended to store the workpiece in a cool place.

Canned zucchini like cucumbers with citric acid. Another recipe

There is another option for cooking zucchini, which taste like pickled cucumbers. The recipe is slightly different. Spices and spices you can replace at your discretion.

Ingredients:

5-7 pieces of zucchini.
Leaves of horseradish, cherry and currant.
8-10 black peppercorns.
5 bay leaves.
1 tablespoon of salt per liter of water.
2 tablespoons of granulated sugar per liter of water.
1 tsp citric acid per liter of water.

Cooking process

Wash the young zucchini and cut into 1-1.5 cm thick washers. If you have large fruits, then the circles need to be cut into several pieces to fit more in the jar.

Wash and sterilize glass jars. Put the bay leaf, peppercorns and garlic on the bottom. After that, add the greens indicated in the recipe.

The next step is to send circles of zucchini to the jars. Try to pack them as tightly as possible.

Now you need to prepare the brine. To do this, pour water into the pan, add salt, sugar and citric acid to it. If possible, you can use lemon juice. Mix everything thoroughly and wait for the liquid to boil. Fill jars with hot marinade to the very top. Then cover with a lid and sterilize for 10-20 minutes.

Wrap the inverted jars with a blanket and put in a dark place to cool.

Such a blank can be stored all winter. If you can't wait to try canned zucchini, then it is better to do this not earlier than in a week. The whole procedure takes no more than 1.5 hours.

Be sure to check out the recipes above. Zucchini are very tasty and crispy.

A snack of zucchini for the winter has many various options. It is difficult to call any zucchini salad recipe a classic. In preparations, zucchini is also found as the main ingredient, and is used in different proportions with tomatoes, carrots, onions, bell peppers, eggplants and other vegetables.

Zucchini contains fiber, many trace elements and vitamins, have a light and delicate taste. They belong to low-calorie foods and are recommended for dietary nutrition.

Preparations from zucchini for the winter are prepared with tomato juice, marinated with vinegar, with garlic and herbs, with spices. Zucchini is harvested whole, cut into slices, grated, stuffed, marinated with spices, beans and mushrooms. The result is always the same - a delicious and beloved dish by all family members and guests.

For harvesting, it is best to use young zucchini fruits: they contain an increased amount of vitamin C.

Zucchini Snack Recipes for the Winter

How to cook a snack of zucchini for the winter - 15 varieties

Not a snack, but a real treat! Healthy, nutritious, tasty and appetizing.

Ingredients:

zucchini - 8 pcs.
tomatoes - 2 kg
vegetable oil - 8 tbsp. l.
garlic - 2 pcs.
salt - 2 tsp
sugar - 2 tsp
vinegar essence - 2 tsp
spices.

Cooking:

Cut the zucchini into thin slices and fry until golden brown.

Grind tomatoes and garlic separately in a blender. Pour the tomato mixture into the pan and cook for 10 minutes. Pour in at the end vinegar essence, add spices, sugar and salt.

Put zucchini and garlic in layers in clean jars of 0.5 l. Pour the tomato mixture into jars. Sterilize 10 minutes.

Roll up, turn over and cover with a blanket.

Tomatoes can be passed through a meat grinder.

An appetizer with zucchini and rice is not only tasty, but also satisfying.

Ingredients:

zucchini - 3 kg
rice - 2 cups
Bulgarian pepper - 4 pcs.
tomatoes - 3 kg
onion - 1 kg
garlic
vegetable oil - 250 ml
sugar - 4 tbsp. l.
spices
salt.

Cooking:

Boil rice until half cooked. Pass the tomatoes through a meat grinder or chop with a blender.

Mince the garlic and add to the tomato mixture.

Cut zucchini, onion and pepper into cubes. Grate carrots.

Send the tomato mixture to the pan. Salt, pepper, add spices, sugar and oil. Boil.

After five minutes, pour vegetables and rice. Boil 45 minutes.

Put the snack in sterile jars and wrap.

Output - 6 liters.

This delicious squash appetizer will warm everyone on a cold day. winter evening and become your favorite dish.

Ingredients:

zucchini - 2 kg
asparagus beans - 1 kg
Bulgarian pepper - 2 kg
carrots - 2 kg
onion - 1 kg
sugar - 4 tbsp. l.
garlic - 2 pcs.
vegetable oil - 300 ml
apple cider vinegar 6% - 150 ml
allspice peas
black peppercorns
ground black pepper
bay leaf
salt.

Cooking:

carrots and asparagus beans cut into strips. Coarsely chop the zucchini, pepper and onion. Mince the garlic.

Prepare marinade: mix oil, vinegar, spices, sugar and garlic.

Put the vegetables in a saucepan, pour over the marinade, leave to marinate for one hour.

Boil 40 minutes. Arrange in banks and roll up. Turn the jars over and leave room temperature cool.

Appetizer of zucchini for the winter in garlic - apple sauce

An appetizer can be made from ordinary zucchini or zucchini. The pleasant, fragrant taste of summer is especially felt in the cold season.

Ingredients:

zucchini or zucchini - 2 kg
apple - 2 pcs.
bell pepper- 1 PC.
garlic - 2 pcs.
hot pepper - 1 pc.
tomato juice - 700 ml
sugar - 1 cup
salt - 50 g
vinegar 9% - 100 ml
vegetable oil - 1 cup.

Cooking:

Cut zucchini into slices, slices or circles.

Grind apples, sweet peppers, bitter peppers and garlic separately in a blender. Put all the products and spices, except for garlic and vinegar, in a saucepan. Pour in tomato juice.

Boil 1 hour. 10 minutes before the end, add garlic and vinegar.

Arrange the contents in sterile jars, roll up, turn over and wrap.

Ingredients:

zucchini - 2 kg
onion - 250 g
carrots - 300 g
mayonnaise - 125 g
vinegar 9% - 125 ml
sugar - 4 tbsp. l.
vegetable oil - 150 ml
salt - 2 tbsp. l.
ground black pepper.

Cooking:

Cut zucchini into strips. Onions - cubes. Grate carrots.

Put vegetables in a saucepan. Salt, pepper, add mayonnaise, butter, sugar and vinegar. Mix and arrange in jars.

Sterilize 30 minutes. Roll up and wrap in a warm blanket.

An incredibly tasty appetizer is made by spicy, rich and fragrant gravy.

Ingredients:

zucchini - 2 kg
carrots - 1 pc.
bell pepper - 2 pcs.
apples - 2 pcs.
onion - 1 pc.
garlic - 1 pc.
sugar - 1 cup
tomato paste - 70 g
ground red pepper
vinegar 9% - 100 ml
salt - 50 g

Cooking:

Cut zucchini into cubes or as desired.

Grind carrots, apples, peppers, onions and garlic in a blender. Put everything in a saucepan and add salt, sugar, spices, tomato paste and oil.

Bring to a boil and add zucchini. Boil 1 hour.

Distribute to banks. Turn over and wrap.

Try this appetizer recipe once and it will become a favorite for years to come.

Ingredients:

zucchini - 1 kg
white cabbage - 0.5 kg
onion - 1 pc.
vegetable oil - 100 ml
sour cream - 4 tbsp. l.
vinegar 5% - 4 tsp
salt.

Cooking:

Finely chop the cabbage and sprinkle with vinegar. Cut zucchini into strips. Finely chop the onion.

Place vegetables in a heavy bottomed saucepan. Add salt, some water and vegetable oil. Simmer for 30 minutes.

Add sour cream and leave on the stove for another 10 minutes. At the end of cooking, pour in the vinegar.

Submit ready mix into clean jars and sterilize for 20 minutes. Roll up the lids, turn upside down and cover with a warm blanket until cool.

A great option for harvesting for the winter: a delicious snack and addition to any dish.

Ingredients:

zucchini - 3 kg
tomatoes - 1.5 kg
Bulgarian pepper - 500 g
carrots - 500 g
sugar - 100 g
red ground pepper- 2.5 tbsp. l.
salt - 2 tbsp. l.
garlic - 5 pcs.
vegetable oil - 1 cup.

Cooking:

Zucchini, tomatoes, carrots and peppers pass through a meat grinder. Mince the garlic.

Put everything into a saucepan. Salt, add butter and sugar.

Boil 40 minutes. Add red ground pepper and boil for another 10 minutes.

Put adjika in sterile jars, roll up and wrap up overnight.

A very original and unusual appetizer with useful herbs and mushrooms. Add to your recipes!

Ingredients:

zucchini - 1.5 kg
fresh mushrooms - 0.5 kg
parsley
dill
butter
ground black pepper
vegetable oil
salt.

Cooking:

Boil mushrooms, cool, thinly slice and fry in butter.

Chop greens.

Cut zucchini into slices. Fry zucchini breaded with flour vegetable oil.

Put mushrooms and zucchini in a saucepan, simmer for 7 minutes. Add greens. Simmer another 6 minutes.

Arrange the snack in jars and sterilize for 30 minutes. Roll up, turn over and wrap until completely cool.

Zucchini in Korean

sharp, juicy, fragrant snack will not go unnoticed on the festive table.

Ingredients:

zucchini - 1 kg
Bulgarian pepper - 3 pcs.
carrots - 3 pcs.
garlic - 2 pcs.
vinegar 9% - 100 ml
ground red pepper
sugar - 100 g
spices for Korean carrots- 2 tsp
vegetable oil - 100 ml
salt.

Cooking:

Pepper cut into thin strips. Grate zucchini and carrots into long strips. Mince the garlic.

Put everything in a saucepan, add spices, mix and refrigerate for 5 hours.

Prepare a marinade from vinegar, oil, salt and sugar and pour it into a pot with vegetables.

Divide the contents into clean 0.5 liter jars and sterilize for 20 minutes. Roll up, turn over and wrap up overnight.

Surprise your family and friends with a special sharp - mustard taste this appetizer.

Ingredients:

zucchini - 2 kg
dry mustard - 2 tbsp. l.
sugar - 100 g
vinegar - 100 ml
garlic - 1 pc.
dill
vegetable oil - 100 ml
salt.

Cooking:

Coarsely chop the zucchini and place in a bowl. Chop the garlic and herbs.

Prepare the marinade: mix garlic, herbs, vinegar, salt, oil, sugar and dry mustard.

Pour marinade over vegetables and leave for 3 hours.

Arrange the mixture in jars and sterilize for 20 minutes. Roll up, turn over and wrap.

This preparation can be a great side dish for meat dishes or serve great snack under the foot

Ingredients:

zucchini - 3 kg
beans - 2 cups
Bulgarian pepper - 0.5 kg
sugar - 1 cup
tomato juice - 1 l
vegetable oil - 2 tbsp. l.
vinegar 9% - 1 tbsp. l.
ground black pepper
salt.

Cooking:

Boil beans until tender. Cut zucchini and pepper into cubes.

Put the vegetables in a saucepan and cook for 1 hour. Add beans, spices, salt, sugar, oil and vinegar. Boil 5 minutes

Arrange in banks and roll up. Turn over and wrap overnight.

This recipe will be appreciated even by the most sophisticated gourmets. You definitely haven't tried this yet!

Ingredients:

zucchini - 1 kg
pumpkin - 1 kg
sweet pepper - 4 pcs.
onion - 1 kg
sugar - 0.5 kg
mustard seeds
turmeric
celery seeds
ground black pepper
white wine vinegar 6% - 700 ml
salt.

Cooking:

Grate zucchini and pumpkin. Finely chop the onion. Pour into saucepan, season with salt and stir. Leave overnight.

Drain juice and rinse with water. Pepper cut into cubes.

Put all the ingredients in a saucepan, salt, add spices, sugar, vinegar and put on fire. Boil for half an hour.

Put the contents in jars of 0.5 l and sterilize for 10 minutes.

Screw on the lids, turn over and cover with a blanket.

Delicious and simple snack which absolutely everyone can do. Good substitute for mushrooms.

Ingredients:

zucchini - 1 kg
sunflower oil - 50 ml
ground coriander
garlic - 1 pc.
vinegar 9% - 50 ml
sugar - 50 g
dill
ground black pepper
salt.

Cooking:

Zucchini cut into cubes. Garlic - plates. Chop the dill.

Place zucchini in a bowl. Salt, pepper, add sugar, coriander, pepper. Pour in the oil too. Mix and leave for 6 hours to marinate.

Put in clean jars 0.5 l and sterilize for 20 minutes.

Roll up, turn over and wrap.

An appetizer for everyone who loves zucchini. Spicy, tasty, spicy appetizer.

Ingredients:

zucchini - 1 kg
tomatoes - 0.5 kg
bell pepper - 3 pcs.
garlic - 2 pcs.
hot pepper - 1 pc.
sunflower oil - 100 ml
sugar - 100 g
vinegar - 2 tsp
salt.

Cooking:

Cut zucchini into thin longitudinal strips. Pass tomatoes, sweet, bitter pepper and garlic through a meat grinder and transfer to a saucepan. Salt, pepper, add sugar, oil and vinegar.

Put on fire, bring to a boil and add zucchini. Boil 40 minutes.

Arrange in banks and roll up.

Hello dear readers! We recently discussed with you. If after that you have a rich harvest of zucchini, then I suggest you cook interesting blanks for the winter.

Right now, during the active harvest, you need to take care of the supply of vitamins for the winter. In the form of a salad, vegetables will perfectly keep their useful composition and delight you with their taste. After all, as a rule, in the summer we do not want to eat so much. fresh vegetables and fruit, like in winter. Therefore, so that green longing for the sun does not attack on snowy days, prepare a piece of it right in the jar.

Zucchini is a unique vegetable. Despite its delicate taste, it is low-calorie, which lovers will especially appreciate. healthy eating. They make stews, gravies, cutlets, dumplings and even bake cakes from it! And zucchini salad is one of the most favorite dishes on the table!

Making zucchini blanks is a pleasure. All ingredients can be picked from the garden and immediately used. Even in the absence of their own harvest, vegetables are available in any store during the summer season. I cook such salads not only for the winter. My relatives adore them so much that I have to cook them on the table. Otherwise, my rolled jars will be attacked before the first frost.

Today I will introduce you to my favorite recipes vegetable salads from zucchini for the winter. They turn out incredibly tasty, and are prepared in just a few minutes. Try it too!

Delicious zucchini salad with carrots and ketchup - you will lick your fingers

It's very tasty and beautiful dish very easy and fast to prepare. And it shatters from the table just like lightning. The main thing is to take young zucchini for this recipe so that its circles look more beautiful in jars. If you are using an older vegetable, then it will have to be cut into half rings or quarters. It certainly won't affect the taste.

Ingredients:

One and a half kilograms of young zucchini;
2 medium carrots;
4 cloves of garlic;
2 full tablespoons of granulated sugar;
1 tablespoon without a hill of coarse salt;
100 grams of vegetable oil;
300 grams spicy ketchup(1 package);
50 grams of 9% vinegar;
1 pod of chili pepper;
Krasnodar sauce - 250 grams.

Cooking steps:

As I said, it is better to take zucchini young, with thin skin and unformed seeds. I like to close such a salad with whole rings. It's very beautiful and delicious!

1. Cut the zucchini into rings.

2. Pass the carrots through the Korean carrot nozzle. You can also use a grater or food processor. If none of this was at hand, you can cut the carrots into strips with a knife.

3. Put the prepared vegetables into the cooking bowl and pour over the sauce, ketchup and oil. Salt, add sugar.

4. Peel the hot peppers and grind in a blender. You can just finely chop with a knife. Send this "zest" to other products.

5. Mix the resulting union and place on the stove. Bring to a boil and then boil for half an hour. A couple of minutes before readiness, add vinegar and garlic passed through a press.

As soon as you remove the pan from the stove, pour its contents into jars.

It is very important that the jars are heat treated immediately before bottling. Otherwise, the snack will not be stored for a long time and the lids will swell after a few days. In this case, the dish will be unsuitable for food.

Remove the finished jars after cooling in a cool room.

The appetizer turns out to be very tasty, fragrant, with a spicy spiciness. Eating it is a pleasure!

Zucchini in Korean for the winter. Very tasty recipe

Vegetables in Korean have long been loved by all of us. And this is not surprising, because eating them is very tasty and healthy. Have you ever tried Korean zucchini? Try it right now. This storehouse of vitamins will heal your soul on winter and snowy evenings, reminding you of a sunny and delicious summer!

Ingredients:

1 kilogram of peeled carrots;
half a kilo of onions;
2 kilograms of zucchini;
1 cup of sugar;
1 cup vinegar (9%);
1 glass of vegetable oil;
1 package of spices for carrots in Korean.

Cooking steps:

To do this, you will need a special Korean vegetable grater.

1. Pass the carrot through such a grater.

2. Do the same with zucchini.

Zucchini is best used young, without seeds. In this case, you do not even need to remove the skin. If the zucchini has already outgrown, then it needs to be cleaned and freed from seeds. It must be weighed in this condition.

3. Cut the onion into half rings. So that it does not “bite” when cutting, put the peeled halves of the onions in the freezer for 15 minutes. Can also be placed in ice water for half an hour.

4. In order for the seasonings to be distributed faster in the salad, it is better to mix them initially in a separate bowl. So we'll do it. Then pour vinegar into a bowl with them and mix well. We have prepared pickling brine.

5. Vegetables also need to be combined in a deep bowl and mixed with each other with your hands.

6. Pour the marinade over the vegetables and mix evenly. Do this carefully so as not to break their thin stripes.

7. Cover the salad bowl cling film and put away in a cool place. Better in the fridge. Wait 2 hours. Now you can see that the vegetables have already made friends with the marinade, settled in size and changed in appearance. In addition, the juice stood out.

During the infusion in the refrigerator, the salad needs to be mixed 2-3 times so that it marinates evenly.

The salad is now ready to be put into jars.

8. First, I arrange vegetables in sterilized jars, and then pour each equal amount selected marinade.

Anything that won't fit in jars will complement tonight's dinner. The snack is already completely ready to eat! Enjoy your meal!

Tasty appetizer from zucchini "Teschin language"

We will prepare the famous and beloved "Teschin language" right now. So this appetizer is called because of its sharpness, like the tongue of an annoying relative. Even non-spicy lovers enjoy eating such a delicacy. After all, the “fierce” of a dish can always be regulated by the amount of hot pepper.

Ingredients:

For cooking you will need:

3 kilograms of young zucchini;
2 fresh chili peppers;
3 large carrots;
slightly incomplete glass of vegetable oil;
a glass of peeled garlic cloves;
100 grams of vinegar;
a glass of granulated sugar;
2 tablespoons coarse salt;
half a liter of tomato juice.

Cooking:

Let's prepare the vegetables first.

1. Fry grated carrots in oil. This should be done immediately in the bowl in which you are going to cook the entire salad.

2. While the carrots are blushing, you need to cut the zucchini. They need to be cleaned up. Remove seeds if necessary. Young zucchini can not be peeled or removed seeds. At your request. I cut large fruits first into rings, and then in half again.

3. Mince chili and garlic separately and set aside.

4. Pour juice into carrots, add salt and granulated sugar. Stir until evenly distributed and wait for a boil. Then add the missed chili and zucchini. Boil on a slow boil for 45 minutes.

5. A couple of minutes before removing from the stove, add garlic and vinegar. Mix.

6. Distribute the salad among prepared jars and turn upside down. Wrap in a warm blanket and leave overnight.

7. In the morning, the jars are ready to be transferred to the cellar.

Dealing with zucchini, making blanks is a pleasure. It is picky in processing and cooks very quickly. And you can talk forever about the benefits and taste. This vegetable grows on a large and prolific bush. Having planted several such bushes, gardeners collect great amount harvest and start thinking what to do with it?! Of course, winter salads!

What preparations from this vegetable do you have in service? Share your experience in the comments! See you soon!

Video - Insanely delicious zucchini salad

Zucchini for the disappeared tribes of North American Indians were the second bread. They probably knew many ways to prepare zucchini dishes. long-term storage. Unfortunately, these recipes are currently not available to us. But other delicious zucchini dishes appeared: our housewives mastered recipes for caviar, saltwort, salads, stuffed zucchini, and also learned how to make jam, "turn" zucchini into pineapples and mushrooms. Recipes for zucchini dishes in Asian and mediterranean style are in every woman's cooking notebook because they are common in foreign cuisine. This vegetable is harvested with pleasure for future use in various ways.

Now, to save precious time, just remember the most interesting recipes, and while the zucchini harvesting season is in full swing, we will try to stock up delicious meals to the maximum. After all, zucchini is valuable and low-calorie product, and in the summer - also the most a budget option delicious, various blanks for the winter.

Preparations from zucchini for the winter - the main technological points

Since the article will discuss all kinds of dishes and methods of preparation, we will focus on two general issues related to all types of conservation: the choice of fruits and the main properties of the product, which are affected biochemical composition zucchini and methods of culinary processing.

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

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

Zucchini is easy to prepare: their absolutely neutral taste allows you to use any additional ingredients, seasonings and spices, as well as sugar, honey, fruits - for making jam or jam. Juicy fruits in combination with zucchini do not have to be boiled for a long time, since the pectin contained in them binds the juices of other vegetables and fruits. Subject to the conditions of sterility during canning, some zucchini blanks can not be pasteurized. It is important to take into account the biochemical properties of pectin.

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

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

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

The nostalgic recipe that began the introduction of zucchini into the assortment of homemade preparations throughout the post-Soviet space opens the list of the most popular dishes. How in industrial production, as well as in home kitchen the most popular preparation has many cooking options. Let's choose the most optimal classic way, without the addition of tomato paste, mayonnaise and other original additives. Having mastered this recipe, each housewife can then easily change it to her liking.

Ingredients:

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

Cooking:

Wash onions and carrots, peel and chop. Fry separately in a deep frying pan with vegetable oil. When roasting carrots, add 2-3 tablespoons of sugar - it will add brightness and a pleasant caramel taste to the vegetable.
Transfer the cooked vegetables to a heavy bottomed pot.
For zucchini caviar, fruits are suitable at any stage of maturity, but for overripe zucchini, the skin and seeds must be removed. Cut the prepared vegetables into cubes, sauté in a pan until soft and light. golden brown. Don't forget to add oil. If the fruits are not juicy enough, add water.
Transfer the zucchini to the onions and carrots. Put the saucepan on low heat. To prevent the vegetables from burning, pour in water, cover and simmer for 20 minutes.
In the process of stewing, stir the caviar.
Add sugar, salt and spices. Please note that turmeric powder is an excellent natural antiseptic, which has a slight characteristic odor and colors the dish in a bright yellow color. AT marrow caviar this root is very appropriate, and its antiseptic properties greatly facilitate the storage of the product.
Grind the hot mass to a puree state with a blender, simmer for another 5 minutes. Add vinegar to ready meal, stir, and immediately remove the pan from the stove: after adding the vinegar, do not heat the caviar so that the alcohol contained in the vinegar does not evaporate, and so that the acid does not destroy the pectin.
Pack in sterile heated jars. Seal and flip immediately.

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

Good and easy to prepare winter snack- marinated zucchini. Moreover, such preparation classic marinade can replace cucumbers in salads and vinaigrettes, and various additives from spicy ingredients (cumin, coriander, cloves, zest) will make each jar of marinated zucchini unique.

Ingredients for 1 can (1 l):

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

Spices - to taste:

Peppercorns (black and allspice)
Carnation
Seeds of coriander, dill, mustard
Laurel, currant, cherry leaves
Horseradish root, parsley, celery, ginger
Hot peppers

Cooking:

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

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

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

Ingredients:

Zucchini large 2 kg
Pineapple juice 1.5 l
Lemon juice (fresh) 150 ml
Sugar 200 gr.

Cooking:

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

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

Grind the cut-out middles of pineapples into gruel, place them in small bags and freeze - in winter, use the puree as a rejuvenating and tightening face mask, defrosting the bags one at a time, as needed, and applying the mass on your face for 20 minutes.

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

Ingredients:

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

Cooking:

Boil a thick syrup from water and sugar: a drop should solidify on a saucer. To prevent the syrup from sugaring, add citric acid when cooking.
Put in hot syrup orange peel, peeled orange slices and peeled zucchini, cut into half rings. The shape of the cut fruit can be changed at will.
Boil oranges and zucchini in syrup for 20 minutes, over low heat. Pack hot in jars.

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

Those who love mushrooms, but know that this food is heavy and unhealthy, fit recipe caviar from zucchini with mushroom flavor. There are actually mushrooms in this recipe, but only to create an illusion mushroom dish, and the main ingredient is diet vegetable from the pumpkin family.

Ingredients:

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

Cooking:

Wash vegetables, peel and cut into small cubes.
Fry in vegetable oil until golden brown. Add pepper, seasoning, chopped porcini mushrooms. Salt if necessary. At the end of the stew, add vinegar and mix.
Warm up sterile jars. Pack hot caviar in jars and seal immediately. The pasteurization time for cans with a capacity of 0.5 liters is 30 minutes.

Cooking Tips!

If desired, chopped dill and carrots can be added to the dish.
For this dish, choose zucchini with dense pulp, not overripe.
If you have free time and great patience, you can surprise guests or loved ones with an unusual cut of zucchini for caviar with the taste of mushrooms. Mushrooms are often cut into slices - cut the zucchini into slices lengthwise, and then squeeze curly pieces out of the pulp using the “fungus” cookie cutter. Watching the surprise of guests tasting such a treat is very interesting!

Next recipe squash billet- an analogy for a spicy Caucasian eggplant snack. These vegetables bear no botanical resemblance, but the spicy dressing makes their differences completely invisible.

Ingredients:

Zucchini 3 kg
Red hot peppers 2 pcs.
Garlic 150 gr.
Vinegar 9% 180 ml
Salt 30 gr.
Parsley and cilantro 100 gr.
frying oil

Cooking:

Cut the prepared zucchini into slices. Fry until golden brown.
Grind the garlic, pepper into gruel, chop the greens. Combine the ingredients, add vinegar, salt. Stir.
Place the fried zucchini in jars, smearing each layer with spicy dressing.
Put the jars filled "up to the shoulders" in boiling water. Pasteurization time for cans with a capacity of 0.5 liters - 20 minutes.

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

Let's be honest, Asian cuisine is an amateur. Not every gourmet will agree to test his digestive system because of the peculiar sharp refills. But you don't have to do this! It is enough to adjust the amount of hot spices to taste, while maintaining style Korean cuisine, which has found many fans in the CIS, thanks to its uncomplicated technology, extravagant dressing and a cheap, affordable set of vegetables.

For spicy and fresh lettuce from zucchini, in Korean, you will need a special grater-shredder and improvisation - each housewife will determine the number of components and spices on her own, based on the taste preferences of the family.

Ingredients:

Carrot
salad pepper
Onion
Zucchini
Garlic

For spicy dressing:

Chili (or cayenne) powder
Sugar
roasted sesame
mustard seeds
Soy sauce
Vinegar
Vegetable oil

Special Cooking Tips! The volume of table vinegar (9%) should be at least 3% of the total mass of the workpiece. Otherwise, the salad will have to be sterilized, and heat treatment vegetable salads is contrary to the basic principle of their preparation. Balance the taste of the dressing so that salt, sugar, pepper and acid feel the same - this is the main principle of Asian cuisine. Do not forget to pay attention to the beauty of the cut.

Cooking:

Chop all prepared vegetables into thin and long straws.
Combine them in a bowl that is resistant to oxidation. Add minced garlic.
Boil water, throw in salt and sugar, mustard, sesame seeds. Then cool down to room temperature and add the rest of the dressing ingredients.
Hot pepper carefully, in parts, add to the dressing last.
Pour marinade over vegetables and pack ready salad to banks. It is preferable to store the workpiece in the basement or on the top shelf of the refrigerator.

If you don’t have time at all to preserve zucchini, then simply cut them into cubes, circles, plates, straws - for all the dishes that you often cook, and freeze. Come in handy!

Zucchini "Rings of Chile" for the winter video

Oh, what a miracle these zucchini are! Delicious and healthy. And how many dishes can be prepared from them - and vegetable stew, and pancakes, and fry in batter, and stuff - choose to taste. But, unfortunately, the youth of zucchini is short, they are not stored for long, and therefore the hostesses got the hang of cooking zucchini for the winter. Zucchini is pickled, salted, sour, salads, snacks, caviar are prepared from them, even jam and candied fruits are cooked. A truly versatile vegetable! Here are some interesting recipes for you.

Pickled zucchini

Ingredients:
1 kg young zucchini
1 liter of water
100 ml apple cider vinegar
100 g sugar
1.5 tbsp salt,
3 black peppercorns,
2 cloves
coriander seeds, dill.

Cooking:
Wash the zucchini, cut in half lengthwise. Wash dill, dry. Prepare the marinade: add sugar, salt and vinegar to the water, bring to a boil, remove from heat. Put zucchini in sterilized jars along with dill sprigs, add spices and pour boiling marinade (leave the remaining marinade). Cover jars and leave for 1 day. Then add the remaining marinade, close the jars and store in a cool place.

Zucchini marinated in country style

Ingrediye nts:
1 kg zucchini,
30 g dill greens,
10 garlic cloves,
1 pod of hot pepper,
3-5 peas of allspice,
75-90 g of salt,
70-75 g 9% vinegar,
1 liter of water.

Cooking:
Wash young zucchini up to 15 cm long, cut off the stalk, cut into slices 1.5 cm thick. Cut the dill, cut the pepper and garlic lengthwise into several parts. Put the prepared spices and greens on the bottom of the jars, fill them tightly with zucchini. Dissolve salt in boiling water, add vinegar and pour into jars. Sterilize jars in boiling water: half-liter - 12 minutes, liter - 15 minutes. Roll up.

The following recipes will be of interest to spicy lovers.

Spicy marinated zucchini

For 1 liter of water: 450-600 ml of 9% vinegar, 15 g of leaves black currant, 1-2 bay leaves, 5-7 pcs. cloves and black pepper.

Cooking:
Peel young zucchini with unripe seeds and dense pulp, remove the core, cut into 2-3 cm cubes. Blanch the zucchini in boiling water for 5-7 minutes and immediately cool in cold water. Prepare the marinade - dissolve sugar and salt in boiling water, add spices, vinegar, remove from heat. Fill jars and pour over hot marinade. Pasteurize half-liter jars - 15 minutes, liter and two-liter - 20 minutes. Roll up.

Spicy zucchini appetizer

Ingredients:
4 kg zucchini,
1 stack tomato paste,
1 stack vegetable oil,
1 stack chopped garlic,
2 tbsp salt,
3 tbsp vinegar.

Cooking:
Peel the zucchini, cut into cubes, mix with butter and tomato paste and simmer for 40 minutes. 5 minutes before the end, add vinegar and garlic. Roll up.

Spicy zucchini appetizer

Ingredients:
3 kg zucchini,
4 sweet peppers
2-4 bitter peppers,
3 garlic cloves,
400 g tomato paste,
200 g vegetable oil,
4 bulbs
600 g carrots
200 g sugar
200 g 5% vinegar,
1 tbsp salt.

Cooking:
Cut the zucchini into strips, chop the garlic, sweet and bitter peppers. Dilute the tomato paste with water to a liter, pour over the zucchini. Separately in a frying pan, fry onions and carrots, mix with zucchini, add sugar, salt and simmer for 15-20 minutes until soft. Then add vinegar, boil for 5 minutes and arrange in jars. Roll up, wrap with a blanket and let cool.

Ingredients:
3 kg zucchini,
1 stack vegetable oil,
10 tbsp tomato paste,
3.5 tbsp salt,
3 tsp ground black pepper,
4.5 tbsp 9% vinegar,
2 heads of garlic
1-2 hot peppers
bunch of dill or parsley.

Cooking:
Pass the peeled zucchini through a meat grinder, leave for a couple of hours. Transfer to enamel pan, add oil, tomato paste, salt, pepper, simmer for 1.5 hours. Dilute vinegar in a glass of water, add to zucchini, garlic and herbs, simmer for another 10 minutes. Arrange in banks, roll up.

Zucchini in Lithuanian

Ingredients:
3 kg zucchini,
1 stack salt,
1 stack vegetable oil,
1.5 cups of sugar
1 stack 9% vinegar,
½ stack grated garlic.

Cooking:
Peel the zucchini, cut into cubes, sprinkle with salt and leave for 2 hours. Prepare marinade: boil vegetable oil with sugar and garlic, add vinegar, boil. Squeeze juice from zucchini, arrange in jars, pour boiling marinade. Sterilize: liter - 10 minutes, three-liter - 20 minutes. Roll up, wrap up.

There are many zucchini salads, but perhaps the most famous is "Teschin language".

Ingredients:
2 kg peeled zucchini,
1 kg of tomatoes,
4 things. sweet pepper,
2 heads of garlic
1 hot pepper
1 stack unrefined vegetable oil
1 stack Sahara,
2 tbsp salt,
2 tsp vinegar.

Cooking:
Zucchini cut into thin long strips - "tongues". Scroll all other products through a meat grinder, add oil, sugar, salt and vinegar. Put on fire, bring to a boil, put zucchini in this mass, cook for 40 minutes, put hot in sterilized jars (half a liter) and roll up. Wrap, chill.

Zucchini in Ukrainian

Ingredients:
1 kg peeled zucchini
100 ml vegetable oil,
20 g garlic
10 g of dill and parsley,
60 ml table vinegar.

Cooking:
Peel young zucchini, cut into slices, fry in vegetable oil until golden brown. Grind the garlic in a mortar, put it on the bottom of the jars, add salt, pour oil, vinegar, put the zucchini tightly. Sterilize half-liter jars for 25 minutes, liter jars for 45 minutes. Roll up.

Zucchini salad

Ingredients:
5 kg zucchini,
0.5 l oil,
300 ml 9% vinegar,
200 g sugar
200 g garlic
1 hot pepper
3 tbsp salt.

Cooking:
Clean the zucchini, cut into thin slices. Put dill, parsley, zucchini, salt, vinegar, oil on the bottom of the pan and cook over low heat for 20 minutes from the moment of boiling. Then add garlic, a pod of hot pepper, boil for 3 minutes, arrange in jars and roll up.

Zucchini Lecho

Ingredients for one three-liter jar:
1.5 kg zucchini,
6 pcs. sweet pepper,
6 bulbs
1 kg red tomatoes
2/3 stack. vegetable oil,
2/3 stack. Sahara,
2 tbsp salt,
½ stack 9% vinegar.

Cooking:
Cut the zucchini and pepper into strips, onion into half rings, pass the tomatoes through a meat grinder. Prepare the marinade: mix oil, sugar, salt and vinegar, boil. Put in a boiling marinade in turn: zucchini - boil for 15 minutes, onion - cook for 5 minutes, pepper - cook for 5 minutes, tomatoes - cook for 5-10 minutes. Arrange the finished salad in sterilized jars, roll up.

Squash Cavier

Ingredients:
2 large zucchini,
2 carrots
1 kg of tomatoes,
10 garlic cloves,
1 tbsp vegetable oil,
salt, pepper to taste.

Cooking:
Peel all vegetables, pass through a meat grinder, put in a basin or a wide saucepan and simmer until the liquid boils away. Then add vegetable oil, salt, sugar and crushed garlic, mix and simmer for another 10 minutes. Arrange in sterilized jars, roll up.

Zucchini caviar with celery

Ingredients:
1 kg zucchini,
1 celery with cuttings and leaves
100 g tomato paste,
salt to taste.

Cooking:
Peel the zucchini, pass through a meat grinder, put in a mold and bring to readiness in the oven. Cut the celery into small strips, fry in vegetable oil along with the cuttings and leaves. 10 minutes before the caviar is ready, add celery, browned tomato paste, salt to it and put it in the oven. Pack the finished mass in jars, sterilize for 30 minutes. Roll up.

Jam and candied fruits from zucchini are very interesting way save zucchini for the winter. Jam has a pleasant delicate taste, and candied fruits can be an excellent alternative to sweets.

Zucchini jam with lemon

For 1 kg of zucchini - 1 kg of sugar, ½ stack. water, 1 lemon. Prepare a syrup from sugar and water, load the zucchini into it, cut into small cubes. Cook from the moment of boiling for 30 minutes, add the lemon passed through a meat grinder (remove the bones, they are bitter), cook for another 15 minutes. Store as regular jam.

Zucchini jam with oranges

For 1 kg of zucchini - 800-900 g of sugar, 1 orange.
Remove the core from medium-ripe zucchini, do not peel the skin. Cut the oranges, remove the pits, do not remove the peel. Skip everything through a meat grinder. Pour in sugar and cook like regular jam, skimming off the foam. You can boil, leave overnight, boil again the next day to the desired density and roll up.

Candied zucchini

Ingredients:
1 kg zucchini,
200 g sugar
1 lemon or orange
4 tbsp liquid honey.

Cooking:
Peel the zucchini, cut into cubes, cover with sugar, leave overnight. Drain the juice in the morning. Scald the lemon, remove the seeds and grind in a blender along with the peel. Mix lemon with zucchini juice, add honey, heat to a boil and cook for 2-3 minutes over medium heat. Strain, pour over the zucchini, mix and cook until the syrup thickens, stirring occasionally. Arrange on a baking sheet and dry in the oven over low heat with the door ajar. Leave ready-made candied fruits on a baking sheet for a day, scattering them so that they do not touch each other. Candied fruits should be stored in a dry place.

Salted zucchini

Ingredients:
10 kg of zucchini (no more than 15 cm long, 4-5 cm in girth),
300 g dill,
50 g horseradish root,
2 pods of hot pepper,
2-3 garlic cloves,
Pouring: for 1 liter of water - 70-80 g of salt, dill and tarragon, blackcurrant and cherry leaves.

Cooking:
Wash zucchini with dense pulp, soak for 2-3 hours in cold water. Prepare a container (barrel or enameled tank). Put half of all the seasonings on the bottom of the container, lay the zucchini tightly, cover with the remaining seasonings on top. Pour in excess brine, put a wooden circle and oppression. Cover the bowl with a clean cloth and let stand at room temperature until fermentation begins. Then transfer to a cellar or basement with a temperature of 0-1ºС. After 10-15 days, add brine and close the lid tightly.

Pickled zucchini

Ingredients:
2 kg zucchini,
3-4 heads of garlic,
80 g salt
10 g sugar
4-5 pcs. bay leaf,
10 black peppercorns,
10 peas of allspice,
1 tsp coriander seeds,
1 liter of water.

Cooking:
Peel the zucchini from the skin and core, cut into circles 2-3 cm thick. If the zucchini is very large, then each circle should be cut into 2-4 parts. Prepare a brine from water, salt and sugar, bring to a boil, boil for 3 minutes, add spices (except garlic) and cook for another 5 minutes. Cool. Place prepared zucchini in sterilized jars, sprinkling each layer with garlic. Pour warm brine, cover with lids and let it brew at room temperature for 2-3 days. Then sterilize the jars (half-liter - 10 minutes, liter - 20 minutes), close with plastic lids. Store in refrigerator or cellar.

As you can see, zucchini for the winter can be prepared in many interesting and tasty ways!

Larisa Shuftaykina