Zucchini salad for the winter is a good alternative classic blanks- lecho, caviar, etc. We have 7 recipes that you and your household will surely like.
- zucchini - 3 kg
- onion - 1 kg
- tomatoes - 1 kg
- carrot - 1 kg
- sunflower oil– 200 ml
- salt - 3 tbsp.
- granulated sugar - 5 tbsp.
- ground black pepper - 1 tbsp.
- White vinegar- 3 tbsp.
Onions should be peeled and finely chopped. Peel the carrots and grate on a medium grater. For cooking, you can use a food processor, which will speed up the process.
It is best to take young zucchini so as not to cut the peel. Cut the zucchini into small cubes. Wash the tomatoes as well and cut into cubes. It is necessary to pour sunflower oil into the pan and put the onion there to stew it a little.
Then you need to add carrots and stew a little more. Add zucchini to onions and carrots, simmer everything together for about 10 minutes. Then add tomatoes, salt, add granulated sugar, vinegar and mix the salad.
Cover the pan with a lid and simmer over low heat for 1-1.5 hours. Add to ready salad ground pepper and arrange in jars, only sterilized. Roll up all the lids and put upside down to cool. You can even wrap the salad until it cools completely.
Recipe 2: salad for the winter of zucchini and carrots
- zucchini - 800 g,
- vegetable oil - 80 ml,
- onion - 220 g,
- carrots - 250 g,
- sugar - 60 g,
- table vinegar - 60 ml,
- garlic - 5 cloves,
- salt - 10 g,
- paprika - 3 g,
- allspice - 3 pcs.
First, we deal with zucchini - thoroughly wash them under cool water, dry kitchen towel. If the zucchini is no longer young, be sure to remove the peel and remove the ripened seeds, but if we use young zucchini, just cut it into small thin pieces. We choose any method of slicing - if desired, three on a grater for carrots in Korean, or the mode in thin slices. 
We prepare young vegetables - we clean the carrots from a thin peel with a vegetable peeler, cut off the green stems of a young onion, thoroughly wash the vegetables, dry them. We cut the carrots and onions into plates and half rings of thin thickness. 
We take a thick-walled pan, load all the prepared ingredients into it. 
We add all the spices - pour in vegetable oil, immediately add a portion of vinegar, put a generous handful of sweet ground paprika, add salt and pepper, do not forget about sugar and garlic, which we first clean and three, or finely chop. You can add your favorites if you wish. fragrant spices/ spices. Mix everything thoroughly, leave it alone for two hours so that all the ingredients give up their juice. 
After the time has elapsed, bring the contents of the pan to a boil, immediately remove from the stove. If you add Bay leaf, be sure to remove it so that it does not give the workpiece a bitter unpleasant taste. 
We lay out the salad in pre-sterilized jars. Pour in the juice that our vegetables have isolated. We sterilize the salad for ten minutes, from the moment of boiling. 
We process the lids - put them in boiling water, hold for three minutes, remove with a slotted spoon. We hermetically cork the salad, put the jar on its side - the liquid and air do not leak out - the seaming is successfully done. Now turn the jars upside down, cover with a blanket, cool for 24 hours. 
We rearrange the prepared salad on the shelf of a cool room. 
Recipe 3: cucumber and zucchini salad for the winter
- cucumbers 500 g
- tomatoes 350-450 g
- young zucchini 300 g
- bell pepper 2 pcs.
- carrot 1 pc.
- onion 100 g
- garlic 50 g
- salt 0.5-1 tbsp. l.
- vegetable oil 50-60 ml
- Apple vinegar 25 ml
- parsley and dill to taste
Finely chop the onion and carrot.
Cut the tomatoes into small cubes or pass through a meat grinder.
Sauté onions and carrots until translucent. Then add chopped tomatoes. Simmer the sauce for 5-10 minutes over low heat.
To that vegetable sauce add chopped garlic, bell pepper and herbs to taste.
Prepare cucumbers and zucchini, cut them into semicircles.
The sauce must be salted and slightly sweetened, if the tomatoes are sour in taste.
Pour the prepared vegetables into the sauce, pour in the apple cider vinegar and cook over medium heat for about 5 minutes.
Fill sterilized jars with salad, cover with lids.
Sterilize the salad in a pot of water for 20 minutes (500 ml) and then carefully roll up the jars with lids. Flip the banks.
Wait until the jars of zucchini and cucumber salad have cooled for the winter, and put the canned food in the pantry.
Recipe 4: zucchini salad for the winter “lick your fingers” without sterilization
- zucchini - 2 kg
- greens - 2 bunches
- garlic - 2 heads
- water - 1.7 l
- sugar - 4 tbsp
- salt - 4 tbsp
- black ground pepper- 1 tsp
- red ground pepper - 1 tsp
- bay leaf - 6 pcs
- vinegar - 100 ml
- cloves - 10 buds
- coriander - 1 tsp
- vegetable oil - 250 ml
Wash the zucchini, cut the stalks, peel and remove the seeds. Cut the pulp into rings. 
Tear the greens into nets, divide the garlic into teeth and put them on the bottom of the jars. Place zucchini on top. 
For the marinade, heat water, put sugar, salt, spices, spices and bring to a boil. When the liquid begins to boil, pour in the vegetable oil and boil again. At the end, add vinegar, mix and remove from heat. 
Pour jars with hot marinade, roll up, turn over and let cool completely. Then put it in a cool place and store “you will lick your fingers” zucchini there, canned without sterilization until winter.
Recipe 5: mother-in-law salad tongue from zucchini with garlic for the winter
- Zucchini (young) - 3 kg
- Carrots - 3 pcs.
- Sweet pepper - 3 pcs.
- Tomato paste - 500g or 1.5 l tomato puree
- Garlic - 100 g
- Hot pepper - 1 pc.
- Sugar - 180 g
- Vegetable oil - 200 ml
- Coarse salt - 2 table. spoons
- Vinegar 9% - 180 ml
Prepare, wash and clean all the necessary products. 
As you already understood, zucchini must be cut into long slices of 5 mm thick. V original recipe cut in long slices, but next time I will cut into rings or cut these plates in half, because it is inconvenient to put them in jars and eat them too. (I'm making a note to myself.) 
Grate carrots on a coarse grater. 
Grind the garlic, a blender came to my aid. How good it is! 
cut into strips Bell pepper.
If there is no tomato paste, then you can simply chop the tomatoes with a blender or through a meat grinder, you get tomato puree. 
Finely chop the hot pepper. Be careful here, after it your hands bake, so it’s better to work with it with gloves and not touch other parts of the body with your hands. If you like a spicy snack, add one hot peppers but more to taste. 
Place all chopped vegetables in a suitable sized bowl. Add all spices - salt, sugar. Pour in vegetable oil and vinegar. Stir and set aside for 1 hour to let the zucchini juice. 
Put to boil. After the moment of boiling, boil for about 40 minutes, stirring constantly. 
While the salad is cooking, I wash and sterilize the jars. 
Put the ready-made salad from zucchini "mother-in-law's tongue" into sterile jars and roll up for the winter. A wonderful snack is ready. 
As usual, I turn the jars upside down and cover with a blanket for a day. 
Recipe 6: Korean zucchini salad for the winter
- 3 kilograms of zucchini,
- 0.5 kilograms of carrots,
- 0.5 kilograms of onions,
- 2 tbsp. l. fine salt,
- 1 cup of sugar,
- 150 ml 9% vinegar,
- 1 tsp seasonings for carrots in Korean,
- 1 glass of oil.
Prepare the vegetables for the salad.
Wash the zucchini thoroughly, remove the skin and, if necessary, remove the seeds. Grate for Korean carrots.
Carrots also need to be thoroughly washed and peeled. And also grate on the same grater. 
We clean the onion from the husk, wash it, and cut it into half rings, preferably thinner than mine. 
We combine everything together in a deep saucepan or an enameled basin. Add sugar, salt, seasoning for Korean carrots, vinegar and vegetable oil. 
Mix the salad thoroughly. Let's stand a little. 
We lay out the salad in clean, prepared jars, pour the remaining marinade.
Sterilize in the oven for 10-15 minutes (half-liter jars).
And roll up with sterilized lids.
Recipe 7: Winter Zucchini Ankle Bens Salad
- Zucchini - 2 kg
- Onion - 200 g
- Sweet pepper - 5-6 pcs.
- Tomatoes - 1 kg
- Vegetable oil - 1 cup (200 ml)
- Sugar - 1 cup (200ml)
- Salt - 1 table. a spoon
- Tomato paste - 200 g
- Water - 1 l
- Vinegar 9% - 100 ml
Prepare jars in advance, wash and sterilize.
Many housewives sterilize jars in the oven, in the microwave, and I sterilize the old fashioned way over steam.
From this amount of products, approximately 4.5 liters of ready-made salad will be obtained. Dissolve tomato paste in 1 liter of water. (I think that you can replace it with tomato juice or chopped tomatoes in the same amount.) Then wash thoroughly, clean all the vegetables and chop. How to cut into cubes or straws decide for yourself. I'm on zucchini salad Uncle Bens makes all the cuts into strips, I like it better this way. If you decide on a cube, then cut all the vegetables into a cube. 
I cut the zucchini in half lengthwise and again in half lengthwise, then it is easy to cut into identical sticks. I cut the onion into strips, sweet pepper into strips. 
Cut the tomatoes into slices as for a regular salad. 
Bring the tomato solution to a boil, add all the prepared vegetables, add spices (sugar, salt) and pour in vegetable oil. 
Mix and cook for 20 minutes. Boiling time is always counted from the start of boiling. At the end of cooking, add vinegar and mix. 
Arrange the finished salad in sterile jars and roll up.
Turn the lids down and wrap with a blanket. The next day, you can hide in the pantry, and in the winter you can feast on it, serve it as a snack or as a side dish. 
By itself, zucchini is a rather “boring” vegetable without a pronounced taste and aroma. But its shortcomings are very easy to turn into advantages, for example, by preparing zucchini for the winter by conservation. Spicy pickled zucchini for the winter absorb all the taste and aroma of the marinade, which allows you to endlessly experiment with spices and roots added to the preparation, each time getting a new unique taste.
In this section, we have prepared the best recipes for canning zucchini for the winter, which you can safely trust, like cookbook his grandmother. Although it is quite simple to prepare zucchini for the winter, the recipes of which we offer you for review in this section, you cannot ignore the basic rules. Just about these rules and techniques, we will talk with you in each specific recipe.
Our photo recipes from zucchini for the winter contain not only detailed instructions on the preparation of a particular workpiece, but also an illustration of each step, as well as a beautiful photo ready meal. Therefore, you can be absolutely sure that the zucchini recipes for the winter, which are published on our website, will never let you down. Zucchini for the winter will definitely turn out delicious.
There are a lot of zucchini recipes for the winter, but zucchini salad for the winter has been especially popular at all times. This type of preservation of zucchini for the winter is diverse not only in taste, but also in the form of cutting vegetables: zucchini can be cut into cubes, slices, rings or straws. And by adding the most popular ingredients in the family and using various aromatic spices, you can “invent” your own original version blanks, starting from the basic cooking technology.
No less in demand among seasoned and completely “green” cooks is caviar from zucchini for the winter. This type of preparation of zucchini for the winter is also multifaceted: on our resource you can familiarize yourself with the recipe for zucchini caviar, which repeats all the flavor notes of a snack known since Soviet times, or find out the original version of the preparation of caviar from zucchini and tomatoes.
Believe me, seaming zucchini for the winter with tips and tricks, which reflect the many years of experience of our culinary experts, will be easy and smooth for you. Preservation of zucchini for the winter will no longer be an unpleasant necessity for you, but will turn into an exciting process in which you will involve your friends. After all, they will definitely ask for a recipe, having tasted delicious preparations at your place. And you will not be confused, because with our site you will know absolutely everything about how to close zucchini for the winter!
05.04.2018
Zucchini caviar for the winter
Ingredients: zucchini, carrots, onions, tomato paste, sugar, salt, oil, vinegar, pepperZucchini caviar is my favorite vegetable caviar. Today I have described for you the recipe of one of these winter preparations.
Ingredients:
- 700 grams of zucchini,
- 100 grams of carrots,
- 120 grams of onion,
- one and a half tablespoons tomato paste,
- 2 tablespoons Sahara,
- half tsp salt,
- 60 ml. vegetable oils,
- 2 tablespoons vinegar,
- hot peppers.
31.03.2018
Zucchini and eggplant salad for the winter
Ingredients: zucchini, eggplant, tomato paste, tomato juice, carrot, onion, pepper, sugar, salt, oil, vinegar, garlicPrepare for the winter this very delicious salad from zucchini and eggplant. This salad can certainly be considered vitamin. In winter, you can open it to any dish.
Ingredients:
- 200 grams of zucchini,
- 200 grams of eggplant,
- 40 grams of tomato paste,
- one and a half glasses of tomato juice,
- 1 carrot,
- 1 onion,
- 2 sweet peppers,
- 1 tbsp Sahara,
- 1 tsp salt,
- 70 ml. vegetable oils,
- 2 tablespoons vinegar,
- 3 cloves of garlic.
30.03.2018
Zucchini for the winter in Georgian
Ingredients: zucchini, chili, pepper, tomato, garlic, vinegar, salt, sugar, oil, seasoningZucchini is a versatile vegetable that can be used in many different recipes. delicious meals and awesome winter preparations. Today I bring to your attention a simple recipe for zucchini for the winter in Georgian.
Ingredients:
- 500 grams of zucchini,
- a pod of chili pepper,
- 100 grams of sweet pepper,
- 150 grams of tomatoes,
- 3 cloves of garlic,
- 20 ml. vinegar,
- 1 tsp salt,
- 1 tbsp Sahara,
- 35 ml. + for frying vegetable oil,
- 1 tsp hops-suneli.
27.03.2018
Zucchini like milk mushrooms
Ingredients: zucchini, salt, sugar, dill, garlic, oil, vinegarTo prepare this winter preparation, you will need a minimum of time and a minimum of ingredients. The recipe is very simple, so be sure to try a delicious preparation.
Ingredients:
- half a kilo of zucchini,
- 1 tsp salt,
- 1 tbsp Sahara,
- bunch of dill
- 2 cloves of garlic,
- 40 ml vegetable oil,
- 40 ml. vinegar.
17.03.2018
Squash adjika
Ingredients: zucchini, dill, pepper, garlic, tomato, sugar, salt, oil, tomato sauce, vinegarAdjika is a very tasty winter preparation. Today I bring to your attention spicy adjika from zucchini. I have detailed the recipe for you.
Ingredients:
- half a kilo of zucchini,
- bunch of dill
- 100 grams of sweet pepper,
- 5 cloves of garlic,
- 300 grams of tomatoes,
- a pod of dry chili pepper,
- one and a half tablespoons Sahara,
- 0.75 tablespoons salt,
- 40 ml. vegetable oils,
- one and a half tablespoons chili tomato sauce
- 25 ml. vinegar.
17.03.2018
Zucchini like mushrooms for the winter
Ingredients: zucchini, dill, garlic, vinegar, oil, salt, sugar, pepperZucchini can be prepared as regular meals, and preparations for the winter. Today I want to tell you how to prepare very delicious zucchini under mushrooms for the winter.
Ingredients:
- half a kilo of zucchini,
- bunch of dill
- 2-3 cloves of garlic,
- 1 tbsp vinegar,
- 3 tablespoons vegetable oils,
- half st.l. salt,
- 1 tsp Sahara,
- a pinch of ground black pepper.
23.10.2017
Zucchini caviar for the winter
Ingredients: zucchini, mayonnaise, carrots, onion, red tomatoes, sweet bell pepper, garlic, sunflower oil, salt, ground black pepperThere are many recipes for zucchini caviar, but this one is one of the most successful. Caviar turns out to be insanely tender, fragrant and tasty. It can be eaten directly with spoons. How to cook it, read our recipe.
To prepare, take:
- 1 kg of zucchini;
- 100 ml of mayonnaise;
- 100 g of carrots;
- 100-150 g of onions;
- 400 g of tomatoes;
- 1 pod of sweet bell pepper;
- 2 cloves of garlic;
- 70-100 ml of sunflower oil;
- a little salt;
- a pinch of ground pepper.
13.10.2017
Zucchini fried for the winter
Ingredients: zucchini, vinegar, garlic, vegetable oil, dill, parsley, saltMost often, caviar is made from zucchini for the winter, well, or pickled with other vegetables. But, zucchini turns out very tasty if you fry them in oil and then preserve them in jars. Try it!
Products for the recipe:
- zucchini - 700 g,
- table vinegar - 1.5 tbsp. l.,
- garlic - 3 cloves,
- vegetable oil - 1.5 tbsp. l.,
- 1 bunch of greens
- salt to taste.
02.10.2017
Zucchini caviar for the winter
Ingredients: zucchini, vegetable oil, salt, granulated sugar, onion, garlic, dill, parsley, vinegarWe offer one of the ways to prepare caviar from zucchini for the winter. For a delicious appetizer, use our step by step recipe, which has been verified more than once. Such a preparation can be stored for a long time.
Ingredients:
- 1.8 kg of fresh zucchini,
- 10 g of granulated sugar,
- 100 ml vegetable oil,
- 125 g of onions,
- 15 g of garlic,
- 3 g parsley,
- 3 g dill,
- 60 g of vinegar 5%,
- 13 g of salt.
02.10.2017
Crispy zucchini for the winter
Ingredients: sweet pepper, zucchini, salt, cloves, hot pepper, garlic, allspice, sugar, water, black peppercorns, parsley, vinegarCrispy slices canned zucchini may well replace the more familiar and traditional vegetable preparations - canned cucumbers and tomatoes. spicy marinade everyone without exception will like it, the appetizer will perfectly emphasize the taste of hot meat dishes.
Ingredients:
- 1 sweet pepper;
- 1.2 kg. zucchini;
- 1 sl. salt;
- 2 cloves;
- 1 hot pepper;
- 3 cloves of garlic;
- 3 peas of allspice;
- 2 tablespoons Sahara;
- 700 ml. water;
- 3 peas of black pepper;
- 8 sprigs of parsley;
- 80 gr. vinegar 9%.
29.09.2017
Yurcha from zucchini for the winter
Ingredients: zucchini, tomato, pepper, parsley, garlic, salt, sugar, oil, vinegar, paprikaFrom zucchini you can cook a lot of different delicious preservation, including - Yurchu. You may not have heard of such a blank before, but now is the time to fix it. See our recipe for yurcha from zucchini and cook to your health!
Ingredients:
- 1 kg of zucchini;
- 300 gr of tomatoes;
- 300 gr sweet pepper;
- 70 gr parsley;
- 5 cloves of garlic;
- 25 g of salt;
- 70 grams of sugar;
- 100 ml of vegetable oil;
- 30 ml of vinegar;
- ground pepper to taste;
- paprika to taste.
26.09.2017
Saute eggplant and zucchini for the winter
Ingredients: zucchini, eggplant, pepper, onion, carrot, garlic, tomato juice, salt, sugar, oil, vinegarWhat can be prepared from eggplant and zucchini for the winter? delicious sauté, of course! Such a preparation is done simply and relatively quickly, it always turns out and will certainly please you with its taste and appearance.
Ingredients:
- zucchini - 400 gr;
- eggplant - 400 gr;
- Bulgarian pepper - 300 gr;
- carrots - 150 gr;
- onion - 150 gr;
- garlic - 1 head;
- hot pepper to taste;
- tomato juice - 600 ml;
- salt - 1 tsp;
- sugar - 4-5 tablespoons;
- ground pepper - 0.5 tsp;
- vegetable oil - 100 ml;
- vinegar 9% - 40 ml.
25.09.2017
Zucchini in tomato for the winter
Ingredients: zucchini, tomatoes, bell peppers, garlic, sugar, salt, vegetable oil, vinegarThere are quite a few recipes for preparing zucchini for the winter, one of them is zucchini in tomato. And just about him, you can safely say - awesome recipe! Well, everything in it is good - both taste and appearance and ease of preparation. That's just eaten too quickly - this is a minus.
Ingredients:
- zucchini - 1 kg;
- tomatoes - 600 gr;
- bell pepper - 2 pcs;
- garlic - 2 cloves;
- sugar - 2 tablespoons;
- salt - 1 tsp;
- vegetable oil - 50 gr;
- table vinegar 9% - 2 tbsp.
25.09.2017
Salted zucchini for the winter in jars
Ingredients: zucchini, onion, water, salt, sugar, vinegar, cloves, pepper, laurelI suggest you prepare another very tasty and quick to prepare winter snack- salted zucchini without sterilization.
Ingredients:
- 1.5 kg. zucchini;
- 200 grams of onion;
- 1 liter of water;
- 25 grams of salt;
- 35 grams of sugar;
- 50 ml. wine vinegar;
- cloves, pepper, bay leaf.
15.09.2017
Eggplant caviar for the winter in a slow cooker
Ingredients: eggplant, sweet pepper, onion, carrot, garlic, vegetable oil, tomato paste, saltIf you love like me home preservation, you are welcome - today I will present a recipe for a very tasty, tender and spicy eggplant caviar. Caviar is being prepared in a slow cooker, which means that the process of its preparation will not take you a lot of strength and patience.
Ingredients:
- 4 eggplants;
- 4 sweet peppers;
- 1 onion;
- 1 carrot;
- 4-5 cloves of garlic;
- 100 ml. vegetable oil;
- 2 tablespoons tomato paste;
- salt.
Zucchini salad with parsley and hot peppers.
Ingredients:
- 500 g zucchini
- 50 g parsley
- 30 g garlic
- 10 g fresh hot pepper
- 70 ml vegetable oil
- 20 ml 9% vinegar
- 15 g salt
- 2 g ground black pepper
Cooking method:
To prepare such a salad, zucchini must be cut into thin strips, squeezed slightly. Finely chop the parsley, garlic and hot pepper, add to the zucchini. Sprinkle with salt and pepper, pour over with oil, mix, leave for 2 hours. Then transfer to jars along with the extracted juice. Pour in the vinegar, cover with a lid and sterilize the jars with a volume of 0.5 l for 15 minutes. Then roll up, turn over and let cool.
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Salad of zucchini, carrots and bell peppers.
Ingredients:
- 2.5 kg zucchini
- 300 g
- 300 g bell pepper
- 50 g garlic
- 150 ml vegetable oil
- 75-100 ml of 9% vinegar
- 75-100 g sugar
- 30-50 g salt
- dill and parsley
- ground black pepper and other spices to taste
Cooking method:
Cut carrots, bell peppers and young zucchini into strips (you can not cut the peel from zucchini. Pour oil into a saucepan, put vegetables, cover, simmer for 15-20 minutes. Add salt, sugar, spices, chopped herbs and garlic, simmer another 5- 7 minutes Pour in the vinegar, mix, bring to a boil. hot salad from zucchini for harvesting for the winter, you need to put it in jars, roll it up, wrap it up until it cools.
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Ingredients:
- 1 kg zucchini
- 100 g carrots
- 100 g red bell pepper
- 50 g garlic
- 20 g fresh hot pepper
- 50 g of dill and parsley
- 100 ml 9% vinegar
- 50 ml vegetable oil
- 25 g sugar
- 15 g salt
For marinade:
- 500 ml water
- 50 ml 9% vinegar
- 20 g salt
Cooking method:
The recipe for such a salad for harvesting zucchini for the winter Bulgarian and hot peppers, carrots, garlic, dill and parsley must be passed through a meat grinder. Add oil, salt, sugar, vinegar, cook for 20 minutes after boiling. Cut the young zucchini into slices, peel the old ones first. Mix ingredients for marinade, bring to a boil. Dip the zucchini in the marinade, cook for 5 minutes after boiling. Put the zucchini and vegetable mass in layers in prepared jars, compacting each layer with a spoon. Pour in boiling marinade. Roll up jars with homemade zucchini and wrap until cool.
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Ingredients:
- 3 kg zucchini
- 2.5 kg carrots
- 100 g garlic
- 500 ml chili ketchup
- 200 ml vegetable oil
- 100 ml 9% vinegar
- 150-200 g sugar
- 50-60 g salt
- 5-7 g ground hot pepper
Cooking method:
Wash the zucchini thoroughly, cut into thin long slices. Pass carrots and garlic through a meat grinder, put in a saucepan, add vegetable oil, simmer for 5 minutes. Then add ketchup, salt, sugar and hot pepper, bring to a boil. Put in a boiling mass of zucchini, simmer for 20 minutes after boiling, stirring from time to time. Pour in vinegar, simmer for another 2 minutes. hot billet from zucchini decompose into sterilized jars. Roll up, turn over and wrap until cool.
Ingredients:
- 3 kg zucchini
- 400 g
- 100 g garlic
- 50 g fresh hot pepper
- 1.5 l tomato juice
- 200 ml vegetable oil
- 100 ml 9% vinegar
- 200 g sugar
- 50-70 g salt
- 30 g prepared mustard
Cooking method:
The recipe for this zucchini preparation is rightfully considered one of the most delicious. To prepare it, zucchini must be peeled, cut lengthwise into long slices about 1 cm thick. Combine tomato juice, sugar, salt, vegetable oil, vinegar, mustard. Add chopped garlic, hot and bell peppers with a blender, bring the mixture to a boil. Dip the zucchini into it, simmer from the moment of boiling for 40 minutes. Then arrange the zucchini with the sauce in sterilized jars. Roll up, turn over and wrap until cool.
Ingredients:
- 2 kg zucchini
- 700 g bell pepper
- 1 kg onion
- 200 ml vegetable oil
- 100 ml 9% vinegar
- 150 g sugar
- 60 g salt
- spices to taste
Cooking method:
To harvest zucchini for the winter, cut into strips, onions and bell peppers into half rings. Grind tomatoes with a meat grinder or blender. In a saucepan, combine oil, vinegar, salt and sugar, bring to a boil. Put zucchini in boiling liquid, simmer over low heat for 15 minutes. Add onion and bell pepper, simmer for another 7-10 minutes. Then add the tomato and spices, simmer for 10 minutes. Arrange the hot salad in jars, roll up and wrap until cool.
Ingredients:
- 1 kg zucchini
- 100 g carrots
- 20 -30 g garlic
- 15 ml 9% vinegar
- 20 ml vegetable oil
- 20 g salt
- 20 g sugar
- ground black pepper to taste
Cooking method:
To use this recipe for harvesting, zucchini must be cut into circles. Cut carrots into thin strips or grate. Pass the garlic through a press. Combine all the vegetables, add the rest of the ingredients and leave for 30 minutes. Then put into jars along with the allocated juice. Sterilize jars with a volume of 0.5 l for 10-15 minutes, 1 l - 15-20 minutes. Roll up, turn over and wrap until cool.
Ingredients:
- 3 kg zucchini
- 500 g carrots
- 500 g onion
- 500 g bell pepper
- 50 g garlic
- 200 ml vegetable oil
- 100 ml 9% vinegar
- 90 g salt
- 50 g sugar
- 10 g seasoning for Korean carrots
Cooking method:
Grate zucchini and carrots on a Korean vegetable grater. Cut the onion into half rings, bell pepper - into strips, pass the garlic through a press. Combine all vegetables. In a dry frying pan, ignite the seasoning for a couple of seconds and add to the vegetables. Add salt, sugar, vegetable oil and vinegar, leave for 3-5 hours, stir from time to time. Then put the salad together with the released juice in sterilized jars. Sterilize jars with a volume of 0.5 l for 7-10 minutes, 1 l - 15-20 minutes. Roll up a delicious zucchini blank, turn over and let cool.
See how appetizing zucchini blanks look for the winter in this selection of photos:
Zucchini in tomato sauce.
Ingredients:
- 1.5 kg young zucchini
- 30 g garlic
- 250 ml tomato sauce
- 50 ml 9% vinegar
- 100 ml vegetable oil
- 50-100 g sugar, salt to taste
Cooking method:
For this recipe, one of the best blanks for the winter, zucchini should be cut into circles. Mix the tomato sauce, chopped garlic, vegetable oil, vinegar, salt and sugar, bring to a boil over low heat. Put the zucchini in the sauce, simmer for 30 minutes. Then put into sterilized jars, roll up, turn over and wrap until cool.
Zucchini in vegetable marinade.
Ingredients:
- 1.5 kg young zucchini
- 1 kg tomatoes
- 300 g carrots
- 300 g onion
- 200 g garlic
- 250 ml vegetable oil
- 100 ml 9% vinegar
- 60 g salt
- 100 g sugar
- hot pepper to taste
Cooking method:
Peel the zucchini, remove the seeds, chop as desired. Pass the rest of the vegetables through a meat grinder or chop with a blender. Transfer the vegetable mass to a saucepan, add oil, vinegar, salt, sugar, hot pepper, bring to a boil and cook over low heat for 10-15 minutes. Put the zucchini in a saucepan, simmer for 15 minutes after boiling, stirring from time to time. Arrange a delicious preparation of zucchini for the winter in jars, roll up, turn over and wrap until cool.
Ingredients:
- 1.5 kg young zucchini
- 50 g green dill
- 20 g garlic
- 100 ml vegetable oil
- 100 ml 9% vinegar
- 30 g salt
- 50 g sugar
- 5 g ground black pepper
Cooking method:
To prepare a preparation of zucchini for the winter in jars according to this recipe, vegetables must be peeled and seeds, cut into slices or cubes. Add chopped greens, garlic, salt, sugar, ground black pepper, oil and vinegar, leave for 3 hours. Then put them together with the released liquid in 0.5-liter jars, sterilize for 10 minutes. Roll up the winter zucchini, turn over and let cool.
Ingredients:
- 1.5 kg young zucchini
- 500 g bell pepper
- 500 g tomatoes
- 100 g onion
- 30 g garlic
- 100 ml vegetable oil
- 50 ml 9% vinegar
- 100 g sugar
- 40 g salt
- spices to taste
Cooking method:
Pass the tomatoes and garlic through a meat grinder or chop with a blender. Wash the zucchini thoroughly, cut into cubes 2 x 2 cm. Peel the bell pepper from seeds and stalks, cut into the same cubes. Onion cut into medium-sized cubes, fry in vegetable oil. Add bell pepper and zucchini, fry for 2 minutes, stirring. Add the tomato, bring to a boil, add salt, sugar, spices, simmer over low heat under the lid for 20 minutes. Pour in the vinegar, simmer for another 5 minutes. Arrange the tasty zucchini prepared according to this recipe into sterilized jars, roll up and wrap until cool.
Ingredients:
- 1 kg young zucchini
- 600 g tomatoes
- 200 g bell pepper
- 10g fresh hot pepper
- 20 g garlic
- 100 ml vegetable oil
- 30 ml 9% vinegar
- 50-80 g sugar
- 20-30 g salt
Cooking method:
For this simple recipe zucchini blanks, tomatoes need to be cut, heated over low heat and rubbed through a sieve. Add vegetable oil, sugar, salt, bring to a boil. Zucchini and Bulgarian pepper cut into cubes, put in a boiling tomato, simmer for 20 minutes. Add chopped garlic and hot pepper, pour in vinegar, mix and cook for another 5 minutes. To preserve the workpiece from zucchini for the winter, the boiling mixture must be decomposed into sterilized jars, rolled up, turned over and wrapped until it cools.
Ingredients:
- 2 kg young zucchini
- 1 kg eggplant
- 1 kg tomatoes
- 1 kg bell pepper
- 20-25 g fresh hot pepper
- 30 g garlic
- 50 ml 9% vinegar
- 60 ml vegetable oil
- 75 g sugar
- 40 g salt
- ground black pepper to taste
Cooking method:
To prepare a delicious preparation of zucchini for the winter, according to this recipe, you need to mince tomatoes, bell and hot peppers, and garlic. Add vegetable oil, vinegar, salt, sugar and black pepper to the vegetable mass, bring to a boil. Thoroughly wash the zucchini and eggplant, peel, cut into cubes, put in a boiling sauce, simmer for 20-25 minutes. Pour the boiling mass into sterilized jars. Roll up immediately, turn over and wrap until cool.
Ingredients:
- 1 kg young zucchini
- 1 kg eggplant
- 500 g carrots
- 500 g bell pepper
- 500 g onion
- 500 g tomatoes
- 50 g garlic
- 20 g fresh hot pepper
- 15 ml 9% vinegar
- 200 ml vegetable oil
- 40-50 g salt
- bay leaf and ground black pepper to taste
Cooking method:
Chop the tomatoes, heat through and rub through a sieve. Thoroughly wash zucchini, eggplant and bell pepper, cut into cubes. Grate carrots. Finely chop the onion. Fry eggplant and zucchini separately in vegetable oil. Stew onions with carrots and bell peppers. Combine all vegetables in a saucepan. Add tomato, finely chopped hot pepper, garlic, salt and spices, simmer for 15-20 minutes. Pour in the vinegar, stir. Put a hot billet of young zucchini for the winter into sterilized jars, roll up, turn over and wrap until cool.
Ingredients:
- 3 kg young zucchini
- 50 g garlic
- 50 g sugar
- 30 g salt
- 100 ml 9% vinegar
- 100 ml vegetable oil
- 5-7 g ground black pepper
Cooking method:
To prepare such, one of the most delicious preparations, zucchini must be peeled, cut into circles about 1 cm thick. Cut each circle into 2-4 parts, cut out the seeds. Add the garlic passed through the press, salt, sugar, ground black pepper, mix well, pour in the vinegar and oil. Leave for 3-4 hours. Then put into jars along with the juice that has stood out. Sterilize jars with a volume of 0.5 l for 10 minutes, 1 l - 1 5-20 minutes. Roll up, turn over and wrap until cool.
Ingredients:
- 1.5-2 kg young zucchini
- 100-120 ml vegetable oil
- 15 g garlic
- 10-12 g salt
- 40 ml 9% vinegar
- parsley and dill
Cooking method:
For such a simple preparation for the winter, zucchini should be cut into slices no more than 2 cm thick, fried in vegetable oil on both sides until golden brown. Chop the garlic and herbs. Pour 25 ml of calcined vegetable oil and 20 ml of vinegar into the bottom of dry jars with a volume of 0.5 l. Add herbs, salt and garlic. Then lay out the zucchini. Sterilize jars with a volume of 0.5 l for 20 minutes. Then roll up and turn upside down to cool.
Here you can see a selection of photos for the recipes for zucchini blanks for the winter presented on this page:
Zucchini caviar with tomato sauce.
Ingredients:
- 1 kg zucchini
- 500 ml tomato sauce
- 60-70 ml vegetable oil
- salt to taste
Cooking method:
To prepare such zucchini caviar, vegetables must be thoroughly washed, cut into small cubes, and fried in vegetable oil until tender. Add tomato sauce, salt, mix, bring to a boil. Arrange hot caviar in 0.5 l jars, cover with lids, sterilize for 20 minutes. Then roll up and wrap until cool.
Zucchini caviar with mayonnaise.
Ingredients:
- 3 kg zucchini
- 500 g onion
- 250 g tomato paste
- 200 g high fat mayonnaise
- 30-50 g salt
- 50 g sugar
- 30 ml 9% vinegar
- 100 ml vegetable oil
- ground black and hot pepper to taste
Cooking method:
Peel the zucchini, cut into cubes, add a little oil and simmer covered over low heat for about 30 minutes. Drain excess liquid. Finely chop the onion, fry in oil until soft, do not fry. For this one of the most delicious preparations for the winter, you need to combine zucchini, onions, tomato paste, mayonnaise and simmer over low heat, stirring occasionally, until the liquid has evaporated (about 1.5 hours). Then grind the mass until smooth, add salt, sugar, vinegar, spices, simmer for another 10-15 minutes. Arrange hot caviar in prepared jars, roll up and wrap until cool.
Ingredients:
- 2.5 kg zucchini
- 400-500 g onions
- 50 g garlic
- 200 g tomato paste
- 50 ml vegetable oil
- 30-50 g salt
- 25 g sugar
- 20 ml 9% vinegar
Cooking method:
To prepare zucchini caviar for the winter, vegetables must be peeled, grated, squeezed lightly and stewed under the lid until the liquid evaporates. Finely chop the onion, fry in oil until soft. Transfer to zucchini, simmer everything together for 20-30 minutes. Add tomato paste, simmer, stirring, 20 minutes. Add sugar, salt, chopped garlic, simmer for 10 minutes. Knead the mass until smooth, pour in the vinegar, mix and remove from heat. Arrange hot caviar in jars, roll up and wrap until cool.
Ingredients:
- 1 kg zucchini
- 30-40 g garlic
- 100 ml vegetable oil
- 40 ml 9% vinegar
- 15-20 g salt
- spices to taste
Cooking method:
To prepare a blank for the winter according to this recipe, the zucchini must be thoroughly washed, cut into small cubes, lightly squeezed and fried in vegetable oil until tender. Pass the fried zucchini through a meat grinder or chop with a blender. Add salt, garlic, spices, passed through a press, pour in vinegar, mix and bring to a boil. Arrange the boiling caviar in 0.5 l jars, sterilize for 25 minutes. Then roll up and wrap until cool.
Cooking method:Grate zucchini and carrots on a fine or medium grater. Finely chop the onion. Squeeze the zucchini, simmer covered for 20-30 minutes. Fry the onion in oil until soft, add the carrots and fry, stirring, for 10 minutes. Combine with zucchini, add chopped garlic, dill, salt, sugar, spices, simmer all together for 10 minutes. Grind the mass with a blender, put on fire again, bring to a boil, pour in the vinegar, mix. hot marrow caviar for harvesting for the winter according to this recipe, you need to put it in jars, roll it up and wrap it up until it cools.
Ingredients:
- 2 kg zucchini
- 500 g bell pepper
- 500 g carrots
- 500 g onion
- 30 g garlic
- 30 g salt
- 50 ml vegetable oil
Cooking method:
Cut all vegetables randomly. Pour oil into a deep thick-walled stewpan or cauldron, put onions and carrots, simmer under the lid for 15 minutes. Add peppers and zucchini, simmer for another 15 minutes. Then grind the mass with a blender, put it on fire again, salt, simmer without a lid until the excess liquid evaporates. Add chopped garlic, simmer for 5-7 minutes. Arrange hot caviar in jars and sterilize: jars with a volume of 0.5 l - 7-10 minutes, 1 l - 12-15 minutes. Then this a simple workpiece from zucchini you need to roll up and wrap until cool.
Ingredients:
- 800 g zucchini
- 300 g pumpkin
- 500 g tomatoes
- 200 g carrots
- 200 g onion
- 15-20 g garlic
- vegetable oil for frying
- salt to taste
Cooking method:
To prepare zucchini caviar for the winter, according to this recipe, the pulp of pumpkin, zucchini and carrots must be grated. Finely chop the onion. Peel the skin off the tomatoes, chop them randomly. Heat oil in a saucepan, add onion, fry until golden brown. Add zucchini, pumpkin, carrots, fry, stirring, 2 minutes. Put the tomatoes, cover and simmer for 30-40 minutes. Add chopped garlic, salt, remove from heat after 5 minutes. Place hot caviar in sterilized jars, roll up and wrap until cool.
Ingredients:
- 1.5 kg zucchini
- 1 kg tomatoes
- 200 g carrots
- 200 g onion
- 40 g garlic
- 100 ml vegetable oil
- 15 ml 9% vinegar
- 40 g salt
- 40 g sugar
- ground black pepper to taste
Cooking method:
To make such a homemade preparation for the winter from zucchini, all vegetables, except garlic, must be passed through a meat grinder and put in a saucepan. Add vegetable oil, salt, sugar, simmer until the excess liquid has evaporated (about 2 hours). Add chopped garlic, ground pepper and vinegar, mix, bring to a boil. Place hot caviar in sterilized jars, roll up and wrap until cool.
Ingredients:
- 1.5 kg green tomatoes
- 1 kg zucchini
- 150-200 g bell pepper
- 700 g carrots
- 350-400 g onions
- 70-80 ml vegetable oil
- 15 ml 9% vinegar
- 30 g salt
- ground hot and black pepper
- bay leaf to taste
Cooking method:
For this simple recipe for harvesting zucchini for the winter, you need to peel, cut the stalks and damaged areas from green tomatoes. Pass all vegetables through a meat grinder or chop in a blender. Add vegetable oil, salt, spices, simmer over low heat for 1.5-2 hours. Pour in vinegar, mix and remove from heat. Arrange hot caviar in sterilized jars, roll up and wrap until cool.
Ingredients:
- 1 kg zucchini
- 600-700 g eggplant
- 300 g tomatoes
- 200 g bell pepper
- 100 g carrots
- 100 g onion
- 15 ml 9% vinegar
- vegetable oil for frying
- salt and ground black pepper to taste
Cooking method:
To make winter zucchini harvesting according to this recipe, all vegetables must be peeled and cut into small cubes. Salt the eggplant, leave for 15 minutes, then squeeze out the juice that has stood out. Fry prepared eggplants in oil. Separately fry the zucchini. In another pan, fry the onion with carrots and bell pepper. Combine all fried vegetables, add tomatoes, salt, ground pepper, simmer covered for 15 minutes. Pour in the vinegar, stir and remove from heat. Place hot caviar in sterilized jars, roll them up and wrap them until they cool.
Ingredients:
- 1 kg zucchini
- 500 g tomatoes
- 150-200 g bell pepper
- 350 g apples
- 150 g carrots
- 300 g onion
- 50 g garlic
- 70 ml 9% vinegar
- 70 ml vegetable oil
- 30 g sugar
- 20-25 g salt
- ground black pepper to taste
Cooking method:
Peel vegetables and apples. Grate zucchini, leave for 5-10 minutes, then squeeze out excess liquid. Pass tomatoes, bell peppers, apples, carrots and onions through a meat grinder or chop with a blender. Add zucchini, vegetable oil, sugar, salt, ground pepper, bring to a boil and simmer for 20-30 minutes. Pour in the vinegar, add the garlic passed through the press, mix thoroughly, simmer for 2-3 minutes. For homemade for the winter, hot squash caviar should be put into sterilized jars, rolled up and wrapped until it cools.
Below are photos for recipes for zucchini blanks:
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. The jam has a pleasant delicate taste, and candied fruits can be a great 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.
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). At the bottom of the container, put half of all the seasonings, 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 room temperature before the start of fermentation. 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
Hello again. Today we will talk about preparations for the winter. After all, this is the most pressing issue right now.
First of all, hostesses usually pickle,; salt and; close different salads, and also look for new recipes for preservation.
Therefore, in this post I will try to surprise you. And we will talk about the storage of zucchini. You probably say, what is there to surprise ?! So it is clear what will be discussed - about. Caviar is caviar, but in addition to it, there are also very tasty winter snacks, both spicy and sweet, in general, for every taste.
And since zucchini is universal and unique in its own way, you can cook from them a large number of salads, different dishes and you can even cook jam or compote. We will focus on making salads and different snacks, something that goes right away and helps out on a large holiday table.
by the most popular recipe in the preparation of this type of vegetable, their usual pickling is used. The fruits are very tasty and crispy, and they are often compared with cucumbers. Therefore, such an appetizer is perfect for any side dish, meat dish or a glass of cold vodka).
Ingredients:
- Zucchini - 2-3 kg;
- Dill umbrellas - 2-3 pcs.;
- Garlic - 3-4 heads;
- Hot pepper - 1 pc.;
- Salt - 1 teaspoon (per 1 liter jar);
- Sugar - 1 teaspoon (per 1 liter jar);
- Vinegar - 60 gr. (per 1 liter jar).
Cooking method:
1. Rinse the zucchini well in cold water and cut off the stems.
For this recipe, you need to take young fruits.
2. Now cut them lengthwise into 4 pieces. If you want, you can also cut into circles.
3. Prepare the jars: rinse them and scald them with boiling water. Place dill umbrellas on the bottom of the glass. Peel the garlic and cut into slices. Pepper should also be cut into small pieces. In each jar, put a couple of slices of garlic and one piece of hot pepper.
5. Pour salt and sugar on top, pour in vinegar.
6. Fill the blanks with hot boiled water and cover them with metal lids. Set to sterilize until the zucchini changes color from green to yellow streaked with green.
7. Roll up the jars and turn them upside down. Cool and store in a cellar or pantry.
Zucchini for the winter without sterilization according to the recipe "lick your fingers"
Here is another conservation option. The cooking method is very simple, the products are all budget, and the vegetables taste spicier than in the previous recipe. Since here we add large quantity spices and herbs.
Ingredients:
- Zucchini - 2 kg;
- Greens - 2 bunches;
- Garlic - 2 heads;
- Water - 1.7 l;
- Sugar - 4 tbsp. spoons;
- Salt - 4 tbsp. spoons;
- Black ground pepper - 1 teaspoon;
- Red ground pepper - 1 teaspoon;
- Bay leaf - 6 pcs.;
- Vinegar - 100 ml;
- Carnation - 10 buds;
- Coriander - 1 teaspoon;
- Vegetable oil - 250 ml.
Cooking method:
1. Rinse the vegetables well, cut off the stem. If the zucchini is old, then remove the peel and seeds, if young, then you can not do this. Cut the pulp into slices.
2. Rinse and dry the greens, and peel the garlic and divide into cloves. At the bottom of the sterilized jars, lay the greens, garlic, and then distribute the circles.
3. Now prepare the marinade. Pour clean water into a saucepan, heat it. Add sugar, salt, spices and spices. Bring the mixture to a boil. And when bubbles appear on the surface, pour in the vegetable oil and boil the marinade again. At the very end, add vinegar and stir the liquid, turn off the heat.
4. Fill our filled jars with hot marinade and roll up. Turn the glass upside down and cover with a blanket. Cool the snack completely and store in a cool place.
The best recipe for cooking zucchini like mushrooms
Many zucchini are compared to mushrooms in taste, and to be more precise, with milk mushrooms. I wondered if that was really the case. Therefore, I “walked” around the Internet and found a technology for preparing fruits in such a way that they look like mushrooms. I have already rolled up a couple of jars, now I am waiting for the winter to check the taste.
Ingredients:
- Zucchini - 3 kg;
- Vinegar 9% - 1/4 st.;
- Water - 250 ml;
- Salt - 1 tbsp. a spoon;
- Vegetable oil - 100 ml;
- Garlic - 8 cloves;
- Bay leaf - 1 pc. to the bank;
- Cloves, peppercorns - to taste.
Cooking method:
1. Rinse and dry the zucchini. Remove the peel from the fruits and cut them into pieces.
2. Take a faceted glass and pour vinegar into it, fill it with water and add salt. Leave this solution for 6 hours, periodically stirring the liquid (it is better to make the brine in advance).
3. Fry vegetables in vegetable oil until golden brown.
5. Prepare a jar, rinse it well and sterilize. Lay the bay leaf, cloves and peppercorns on the bottom. And lay the fried zucchini with herbs on top, pressing them tightly against each other.
Fill the jar with infused brine and set to sterilize for 15 minutes. Then roll up the workpiece and turn it down onto the lid. Wrap with a blanket and leave to cool completely. Store in a dark and cool place.
We prepare delicious zucchini for the winter with rice
Here is a very interesting blank, in the people it is called "tourist's breakfast". The dish turns out to be hearty and healthy. Preparing, by the way, is not difficult, and it takes very little time. So those who love rice, feel free to take the recipe into service.
Ingredients:
- Tomatoes - 1 kg;
- Zucchini - 1-2 pcs.;
- Onion - ½ kg;
- Carrots - 1 kg;
- Salt - 3 tbsp. spoons;
- Vegetable oil - 350 ml;
- Sugar - 4 tbsp. spoons;
- Dry rice - 300 gr.;
- Vinegar - 250 ml;
- Allspice - 10 pcs.;
- Black peppercorns - 10 pcs.;
- Bay leaf - 5 pcs.;
- Carnation - 10 flowers.
Cooking method:
1. Peel the onion from the husk and cut into half rings.
2. Peel and rinse the carrots. Grate on a coarse grater.
3. Peel the zucchini and cut into cubes.
4. Wash the pepper, cut off the stem and remove the seeds. Cut the vegetable into thin strips.
5. Wash the tomatoes well and cut into quarters.
6. Now combine all the ingredients, except for vinegar and rice, in one container and put on medium heat. Stew the mass for an hour, stirring occasionally.
7. When an hour has passed, rinse the rice under water and add it to the vegetable mass. Simmer the mixture for another 30 minutes. And 5 minutes before the end of cooking, pour in the vinegar and mix everything thoroughly.
8. Distribute the salad into jars and sterilize the blanks. roll up tin lids and chill. Put away in the pantry for storage.
Recipe for zucchini with mayonnaise
Now let's preserve the zucchini with mayonnaise. A salad prepared in this way is not like any other recipes for winter preparations. Indeed, thanks to mayonnaise, the taste of the appetizer is very gentle and pleasant.
You will need: mayonnaise, zucchini, carrots, vegetable oil, vinegar, sugar, salt, black pepper.
Cooking zucchini for the winter without vinegar
If you want to get a pickled version of zucchini, then this is also possible. Just use the photo recipe below. True, such preparations are not stored for a very long time, so eat them first. They are perfect for mashed potatoes, buckwheat, and even fish.
Ingredients:
- Zucchini - 500 gr.;
- Salt - 25 gr.;
- Water;
- Leaves of cherries, currants, horseradish, dill - to taste;
- Garlic - 1-2 cloves.
Cooking method:
1. Take young but firm zucchini. Wash them and dry them. Cut into large and thick circles.
2. Rinse and sterilize the jar. Put the desired spice leaves on the bottom.
3. Then fill the container with cut circles.
4. Now add the peeled garlic cloves and sprinkle with salt.
5. Pour water into a saucepan and bring to a boil. Pour the contents of the jar with boiling water and cover with a lid. Leave the workpiece for 60-72 hours.
6. After 72 hours, close the jar with a lid and store in the refrigerator.
Korean zucchini - a delicious recipe
Whoever is a regular reader of my articles will surely understand why I did not pass by the following cooking technology. After all, everything sharp is mine). I advise everyone to cook this Korean dish Well, it's very tasty and spicy!
Ingredients:
- Zucchini - 1.5 kg;
- Carrots - 600 gr.;
- Onion - 250 gr.;
- Sugar - 125 gr.;
- Salt - 1 tbsp. a spoon;
- Coriander - 1.5 tbsp. spoons;
- Chili pepper - 1 teaspoon;
- Red ground hot pepper- a pinch;
- Dried garlic - 1 teaspoon;
- Vegetable oil - 125 ml;
- Vinegar 9% - 7 tbsp. spoons.
Cooking method:
1. Wash and dry the zucchini. Peel off the skin and remove the seeds.
If you have young zucchini, then you do not need to remove the seeds and peel.
2. Now grate the vegetable for Korean carrots.
3. Peel and wash the carrots. Grate also on a special grater.
4. Peel the onion and cut into half rings. Combine all grated vegetables with onion, add sugar and salt, coriander, chili pepper, red ground pepper and dried garlic.
5. Now fill everything with vegetable oil and add vinegar. Mix everything thoroughly.
6. Cover the cured mixture with a lid and refrigerate overnight.
7. In the morning, put the salad in sterilized jars.
8. Cover the containers with lids and place them to be sterilized on water bath for 30 minutes.
9. After harvesting, tighten the lids and wrap with a blanket. Once the jars have cooled, put them away for winter storage.
How to cook zucchini caviar
Of course, I can't get past myself. popular dish from zucchini - caviar. Let me remind you that different ways we have already considered cooking caviar here. I won’t repeat myself too much, but I’ll just share the video plot with you.
Marinated zucchini with tomatoes
For a change, zucchini can also be preserved with other vegetables, such as tomatoes. Such preservation looks very bright, and it turns out delicious. Save the recipe, I recommend to everyone.
Ingredients:
For 1 liter jar:
- Tomatoes - 5-6 pcs.;
- Zucchini - 350 gr.;
- Horseradish leaf - 1 pc.;
- Dill umbrellas - 2 pcs.;
- Garlic - 3-4 cloves;
- Hot pepper - a small piece;
- Black peppercorns - 3 pcs.;
- Black pepper allspice peas - 3 pcs.;
- Water - 400 ml;
- Sugar - 1 tbsp. a spoon;
- Salt - 1 tbsp. a spoon;
- Vinegar 9% - 3 tbsp. spoons.
Cooking method:
1. Wash tomatoes and zucchini. Leave the tomatoes whole, but cut the zucchini into circles 4-5 cm thick or into slices.
Tomatoes choose plum-shaped, small, ripe and elastic.
2. Wash the horseradish leaf and tear it into pieces. Clean the garlic from the husk.
3. Be sure to sterilize the containers first. Then put all the spices and spices on the bottom. Leave a couple of horseradish leaves and 1 dill umbrella.
4. Now evenly distribute the tomatoes and zucchini. At the end, put more horseradish leaves and a dill umbrella.
6. Cover the blanks with lids and send for sterilization, for 10 minutes. After that, roll up the jars and turn them upside down. Let them cool completely before transferring them to storage.
How to cook salted zucchini for the winter
Another recipe for salting vegetables, while they taste like cucumbers. Such preservation is very tasty and rarely “survives” until winter. Usually everyone eats it first.
Ingredients:
- Zucchini - 1.5 kg;
- Garlic - 20 gr.;
- Horseradish - 1 leaf;
- Bay leaf - 2 pcs.;
- Dill greens - to taste;
- Water - 1 l;
- Salt - 50 gr.;
- Sugar - 50 gr.;
- Vinegar 9% - 100 ml.
Cooking method:
1. First of all, sterilize the jars.
2. Rinse young zucchini well and cut them into slices, circles.
3. Place chopped greens on the bottom of sterilized jars, put a horseradish leaf, peeled garlic and bay leaf.
4. Prepare the marinade. To do this, bring water to a boil, add sugar and salt.
5. Then pour in the vinegar and stir. Turn off the fire.
6. Place chopped slices or mugs in jars.
7. Fill the blanks with hot marinade and set to sterilize.
8. After that, roll up the blanks with lids.
9. Turn down on the covers and cover with a blanket. Cool and store in a cool place.
Delicious fried zucchini recipe
Well, this is just a super snack, it turns out that you just lick your fingers. Vegetables are fried, served with garlic and poured with spicy tomato pulp. How delicious it is! Already drooling).
Ingredients:
- Zucchini - 1 kg;
- Tomatoes - 350 gr.;
- Bulgarian red pepper - 1 pc. big;
- Greens - to taste;
- A mixture of peppers - to taste;
- Garlic - 3 cloves;
- Onion - 3 pcs.;
- Hot pepper - 2 pcs.;
- Salt - 2 teaspoons;
- Sugar - 1 teaspoon;
- Vinegar 9% - 1 tbsp. a spoon;
- Vegetable oil - for frying.
Cooking method:
1. Wash all vegetables thoroughly and dry them. Cut the zucchini into rings.
2. Salt the pieces a little and fry them in a pan with vegetable oil until yellowish.
3. Now peel the onion and finely chop it. Chop the tomatoes too. And cut the bell pepper into cubes, removing the seeds. Sauté the vegetables until the onions are soft in the same skillet as the zucchini. At the end, add the pepper mixture, chopped garlic cloves and small pieces of hot pepper.
4. Use a blender to puree the tomato mixture with onions and peppers and return to the pan. Pour sugar and salt, simmer for 10 minutes. At the end, pour in the vinegar and simmer for another 2 minutes.
5. Sterilize jars and lids. Fill them with fried zucchini and pour the resulting vegetable marinade.
7. Roll up the glass and cool the snack. Store in your usual place.
Zucchini for the winter, cooked in a slow cooker
I also want to offer you to cook and prepare for the future a dish called yurcha. Very similar to vegetable stew, but cooked in a slow cooker. Therefore, everything is not only tasty, but also useful.
Ingredients:
- Zucchini - 2 kg;
- Tomatoes - 600 gr.;
- Sweet pepper - 300 gr.;
- Hot pepper - 1 pod;
- Garlic - 1 head;
- Parsley - 100 gr.;
- Salt - 50 gr.;
- Sugar - 120 gr.;
- Vegetable oil - 200 ml;
- Vinegar 9% - 60 ml;
- Allspice peas - 15 pieces.
Cooking method:
1. Peel the zucchini. If the seeds are large, then remove them too.
2. Then cut them into large cubes.
3. Wash the pepper and remove the stem and core. Cut the pulp into cubes.
4. Grind tomatoes, garlic and parsley in a blender. Then pour this mixture into the multicooker bowl. Add vegetable oil, salt, sugar and spices, pour in vinegar. Mix everything well.
5. Set the Multi-cook mode to 160 degrees and wait until the sauce boils. Then add chopped zucchini and peppers.
6. Mix everything and in the same mode bring the contents to a steady boil.
7. And then switch to the Extinguishing mode by 100 degrees. And simmer for 1 hour.
8. After an hour, spread the salad in sterilized jars and close the lids. Then turn the blanks upside down and leave to cool completely.
Harvesting zucchini for future use with tomato paste
And finally, one more recipe. It also deserves attention, as it is made with seasoning for Korean carrots. The taste is very spicy. Give it a try too, I hope you like it.
Ingredients:
- Zucchini (small) - 3 kg;
- Seasoning for carrots in Korean - 1 pack;
- Sugar - 180 gr.;
- Salt - 1.5 tbsp. spoons;
- Vegetable oil (refined) - 1 tbsp.;
- Vinegar 9% - 100 gr.;
- Tomato paste - 450 gr.;
- Garlic - 100 grams.
Cooking method:
1. Wash the zucchini and cut into thin strips. Peel the garlic and put it through a garlic press.
2. Put chopped zucchini into a deep saucepan, pour Korean seasoning, add sugar and salt, pour in vegetable oil and vinegar. Put in the tomato paste.
3. Mix everything well and leave it alone for 15 minutes.
4. After 15 minutes, put the pan on the fire, bring the mass to a boil, then reduce the heat and cook for 30 minutes, stirring the mixture occasionally. And 10 minutes before the end of the time, add chopped garlic.
5. Mix everything well and boil for the remaining 10 minutes.
6. Place the hot salad in sterilized jars and roll up with sterilized lids. Turn upside down, wrap in a towel and leave overnight. Store in a cool and dark place.
As you can see, there are a lot different recipes canning zucchini for the winter. Choose I don't! In any case, such blanks will diversify your winter stock and please you with their palatability. So do not be lazy, but work). All successful rolled jars, bye, bye!
