How to properly close zucchini. Pickled zucchini - the perfect preparation for the winter

Experienced Hostess knows that homemade canned zucchini in winter is a great alternative to cucumbers, tomatoes or mushrooms. After all, crispy zucchini are perfect for both meat dishes and diversify cereals and potatoes in fasting. Plus, harvesting zucchini is a great way to save money without sacrificing quality.

For pickling, choose young vegetables

Zucchini is a versatile vegetable. It can be marinated, fried and even made into jam. But you always want that, along with taste, the blanks also retain their benefits, because recipes for preserving zucchini without sterilization are always in demand.

Marinated zucchini without sterilization

This simple recipe will appeal to those who do not like to mess with conservation, because it is very simple and takes no more than an hour.

On the three-liter jar you will need:

1.5–1.7 kg of zucchini;
3-4 branches of parsley;
3-4 cloves of garlic;
3 tbsp. l. sugar and salt;
6 art. l. vinegar;
Bay leaf and peppercorns.

Most often, zucchini is cut into circles for closing.

Cooking order:

Wash the vegetables and cut into circles no thicker than 1 cm. Pour running water and leave for three to four hours.
Drain the water, we don't need it anymore.
At the bottom of a sterilized jar we put parsley, bay leaf and pepper with garlic.
We put the zucchini in a jar as tightly as possible, pour hot boiled water and cover with a lid.
After 20-25 minutes, pour the water into a saucepan, add salt, sugar. Bring to a boil, then add vinegar.
Pour the brine into a jar, roll up the lid.
Turn the jar over and wrap it with a blanket until it cools completely.

Advice. When marinating zucchini, you can add horseradish root and leaves, as well as cherry leaves to taste.

Zucchini not only delicious vegetable but also very useful. Regular use marrow improves blood circulation, slows down premature aging skin, protects from ultraviolet rays and even saves hair from early gray hair. And all this can be obtained simply by eating delicious homemade preparations in the winter.

Salad from zucchini "Teschin language"

Ingredients for cooking salad "Teschin tongue"

3 kg of fresh zucchini;
1.5 kg of tomatoes;
5 pieces. sweet pepper;
3 pcs. hot red pepper;
4 cloves of garlic;
1 st. vegetable oil;
1 st. l. salt;
250 g sugar;
1 st. 6% vinegar.

How to cook

Grind tomatoes and peppers with a blender or pass through a meat grinder, pour into a saucepan and bring to a boil.
Peel the zucchini, remove the seeds with a spoon, cut into strips.
Pour salt, sugar, vegetable oil into the boiling mixture of tomatoes and add zucchini. Boil for half an hour, stirring occasionally.
Five minutes before readiness, add chopped garlic and vinegar.
Pour into steamed jars and roll up the lids.

Ready-made salad in jars

Home harvesting vegetables for the winter - salvation from the problem: how to diversify the table in winter? The standard set of winter vegetables is boring and quickly boring. And thanks to the preparations for the winter, you can come up with a new dish every day, especially when you really want something unusual. Unusual homemade recipes include harvesting "zucchini like pineapples." Such homemade Suitable as an independent appetizer, and as an ingredient in the main dish. And your guests, most likely, will not even guess that these are not pineapples, but zucchini.

Recipe "Zucchini like pineapples"

For 1 liter jar you will need:

zucchini - 3 pcs.;
cherry plum - 500 g;
sugar - 100 g;
water.

Your family will love the spicy taste of this dish.

How to cook

Washed and peeled zucchini cut into rings or half rings. Scoop out the seeds with a spoon.
Put cherry plum on the bottom of the washed jar, pour sugar on top.
Cover with a layer of zucchini. Cover it again with a layer of cherry plum. Spread and fill jars in layers.

Attention. The top layer must be made of cherry plum.

Pour jars with raw water and put together with the contents in a saucepan. Pour water over the “shoulders” of the pan, boil, keep on low heat for 15-20 minutes.

Roll up the lids and wrap in a blanket, turning upside down, until completely cool.

Fried zucchini in tomato sauce for the winter

Here is an easy way to close delicious fried vegetables in a tomato.

Adjust the amount of spices in dishes according to your taste.

This homemade preparation turns out to be very rich, has spicy taste and well kept. In addition, zucchini according to this recipe are prepared without repeated sterilization, which significantly reduces the cooking time and makes the harvesting process more enjoyable.

For cooking you need:

3 kg of zucchini;
2 kg of tomatoes;
3 heads of garlic;
150 ml of vinegar;
4 tbsp. l. Sahara;
2 tbsp. l. salt;
1 sl. l. dried chili peppers;
vegetable oil taste.

Cut zucchini for salad dressing

Procedure

Rinse the zucchini, chop into medium-sized cubes, fry a little.
Grind the tomatoes in a blender or in a meat grinder.
Mix vegetables with sugar, salt and oil and put on fire.
After boiling, cook for a quarter of an hour.
Add spices and vinegar. Boil 5 minutes.
We lay out in steamed containers and close the lids.

Homemade adjika from zucchini

This recipe will tell you how to close homemade adjika from zucchini for the winter. Ideal for those who love squash caviar and spicy food.

Adjika from zucchini

Necessary:

3 kg of zucchini;
500 g carrots;
1.5 kg of tomatoes;
500 g of sweet pepper;
1 st. garlic cloves;
1 st. vegetable oil;
125 g of sugar;
50 g of salt;
3 art. l. vinegar;
3 hot peppercorns.

After the jars are closed, turn them upside down - let them cool in this position

The process of making adjika

Wash, clean, chop vegetables and mince with a meat grinder.
Bring the mixture to a boil and add the oil. Boil for 40 minutes.
Pour salt, sugar, vinegar and garlic, let it boil for another 5-7 minutes.
Pour into sterile jars and close with lids.

Freezing zucchini

Perhaps the simplest and fast method to cook delicious vegetables without sterilization for the winter is to freeze grilled zucchini.

Grilled zucchini ready to freeze

Vegetables must be washed and cut lengthwise into medium plates. Fry in a grill pan. Be sure to fry without oil! Spread the fried vegetables on a board in a single layer and put in the freezer. When the zucchini is frozen, they can be put in a bag or plastic container.

Advice. After defrosting, zucchini can be seasoned olive oil and add chopped garlic and herbs.

Zucchini and orange jam

Yes, you didn't think so. Precisely jam, and precisely from zucchini and oranges. In spite of unusual combination, the jam turns out to be very tasty and amazingly fragrant. Surprise your family with this unusual treat.

For cooking you need:

1 medium orange;
600 g zucchini;
400 g of sugar;
100 g of water.

Ready-made citrus-vegetable jam

How to cook

Clean the zucchini from the skin and seeds. Cut into medium sized slices.
Cut the orange with the peel into small pieces.
Put vegetables in a saucepan, add sugar and water, bring to a boil. Boil over low heat until the vegetables are soft and translucent. (Usually this is about 15-20 minutes.)
Add orange and boil for another 15 minutes.
Pour hot into steamed jars, seal hermetically with sterilized lids.

Cut zucchini into small pieces for jam

Zucchini with red currant

A gourmet recipe that does not require additional sterilization.

For cooking you will need:

1 kg of zucchini;
0.5 st. brown sugar;
4 tbsp. l. fruit or wine vinegar;
2 tbsp. l. salt.

Cut off narrow strips of skin from vegetables at equal distances.

Wash currants and sort out. It is not necessary to separate the berries from the stem.

Arrange zucchini and currant sprigs interspersed in sterilized jars.

Marinated zucchini with red currants

Add salt, sugar and vinegar to boiling water, wait until the water boils again and immediately pour the marinade into jars with vegetables and currants.

Seal tightly with lids and leave to cool completely. Store in a cool place.

Zucchini wine

When all the preservations are ready, and the zucchini is still left, you can make wine from these healthy vegetables.

For cooking you will need:

3 kg of zucchini;
25–40 g ginger;
5 liters of boiling water;
juice from 3 lemons;
1 st. l. yeast.

To make wine, zucchini must be finely chopped

We wash the vegetables, cut into small pieces, add the grated ginger and pour boiling water over it. We leave under oppression for a week and every day we add oppression. On the eighth day, mix the juice squeezed from lemons, yeast and sugar. We leave for 3-4 weeks in a warm place for fermentation, loosely covered. When the time has come, mix the wine well and remove for several days until the sediment settles. Then the wine must be decanted through a double layer of gauze. After 5-6 months, homemade wine should be bottled, corked securely and stored in a cool place.

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. In cold water Rinse the zucchini well 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 we add here 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 skin 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 preparation, 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. Clean 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. 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

Who 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 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. BUT bell pepper cut into cubes, removing the seeds. Sauté the vegetables until the onions are soft in the same pan 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 preferred location.

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 and 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. hot salad Arrange 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 of different recipes for canning zucchini for the winter. Choose I don't! In any case, such blanks will diversify your winter stock and delight you with their taste. So do not be lazy, but work). All successful rolled jars, bye, bye!

canned zucchini, in my opinion, the taste is not inferior canned cucumbers. Crispy and sweet and sour, they are great for making vinaigrettes, salads, pickles, or just as an appetizer for meat and fish dishes.

To preserve zucchini for the winter, we need the following products: fresh zucchini, dill, horseradish leaves, cherries, currants, bell peppers, black peppercorns, garlic, salt, sugar, vinegar (9%), water.

My zucchini, cut off the stem and tail. Cut into circles 1 cm thick.

Banks are sterilized. At the bottom of each jar we lay out the washed dill, horseradish leaves, cherries, currants.

Add a couple of cloves of garlic.

Wash bell pepper, remove seeds and cut into strips. It turns out more beautiful when the pepper is of different colors. We put pepper in jars.

Then fill the jar with zucchini (zucchini). Put pepper on top again.

And dill with horseradish and cherry leaves. Add peppercorns. Those who like spicy can put hot peppers. Fill the contents of the jars with boiling water, cover with a sterilized lid and leave for 20 minutes. Then pour the water into a saucepan and bring to a boil again. Pour into jars again and let stand for 20 minutes. Drain the water and boil for the third time. And in each jar we put 1 tablespoon of coarse salt, two tablespoons of sugar and one tablespoon of 9% vinegar. Fill with boiling water and roll up the lids. Turn upside down and wrap with a warm blanket. Keep for a day to cool down.

Good afternoon! Today I will write a long article in which you will find 9 recipes for cooking zucchini for the winter. Zucchini is a delicious vegetable that can be used to make both savory and sweet dishes. In season, this vegetable is quite cheap, so you can afford to experiment with different recipes. A little earlier, I wrote how tasty it is to cook zucchini in the oven. I recommend that you read the article at the link provided. Zucchini for the winter can also be closed in different ways.

Zucchini are closed, giving them the taste of pickled mushrooms or pineapples, pickled with herbs, make salads with other vegetables from them, canned in tomato sauce. Where zucchini is boiled (for example, in salads), jars must first be sterilized. The most common way is over steam for 10-15 minutes. You can also put all the jars at once in a cold oven, turn on the heat to 150 degrees and sterilize for 15 minutes. Before sterilization, the jars must be washed with soda.

If the zucchini is put in a jar raw, then this jar does not need to be sterilized in advance, just wash it. The jar will be sterilized along with the zucchini in a pot of water. The lids in both these cases must be boiled for 5 minutes.

Do not use iodized salt and Extra salt for preservation. Take only ordinary rock salt.

This recipe is not the easiest, as you need to cook the sauce with which the zucchini will be poured. But the taste of such preservation is excellent, for the sake of it it’s worth a little tinkering. The proportions given are quite large, so for the first time you can do a little for testing. And if you like it (should like it), then do the “basin” right away.

Ingredients:

young zucchini - 5 kg
ripe tomatoes - 2 kg
onion - 1 kg
garlic - 1-2 heads
hot pepper - 2-3 pcs. or freshly ground red pepper
sugar - 100-150 gr.
salt - 2 tbsp. with a slide
vinegar 9% - 3 tbsp.
vegetable oil for frying

How to preserve zucchini for the winter in a tomato:

1. Wash the tomatoes and cut into random pieces. Put the chopped tomatoes into the chopper of a blender and turn them into a puree. Pour the tomatoes into a saucepan and bring to a boil. Then reduce the heat and simmer until the puree is reduced by half.

2. Peel the onion and garlic. Grind hot pepper or take a ready-made ground one. Heat vegetable oil in a frying pan. It should be enough to cover the bottom of the dish. Cut the onion large pieces(in half, and then into 4-5 parts). Add the onion to the hot oil and fry over high heat, stirring constantly, until soft. You do not need to fry until brown, wait for transparency, this will be enough.

4. Grind the finished onion in a blender until a homogeneous slurry. Put this onion to the boiled tomatoes, mix and continue to cook them until thickened.

5. Wash the zucchini, cut off the ends and cut into circles of 1.5-2 cm, not very thin. Young zucchini do not need to cut the skin.

6.Now prepare the dressing for the sauce. To do this, put peeled garlic, 0.5 tsp in a blender bowl. ground red pepper, 100-150 grams of sugar, 2 heaping tablespoons of salt and 3 tablespoons of vinegar. Mix all these ingredients in a blender.

The amount of sugar depends on the acidity of the tomatoes. If the tomatoes are very acidic, take more sugar and vice versa.

7. Cover a large baking sheet with parchment and grease it with vegetable oil. Put the zucchini and send them to bake in the oven at a temperature of 200 degrees for 20-25 minutes until soft.

When baked in the oven, zucchini will be less greasy than when fried in a pan. Moreover, you can save time by baking a large batch at once.

8. Put the baked zucchini in a saucepan.

9. At the end of the preparation of the sauce, add garlic dressing to it. Mix and taste.

10. In clean jars washed with soda, start laying out a snack. Keep the sauce on the stove to boil. Place the zucchini in the pot as well. slow fire to keep the vegetables warm. Pour some sauce into the bottom of the jar. Place zucchini slices on top. Then again the sauce - zucchini. On top of the zucchini should be covered with sauce.

11. Cover the jar with a sterilized lid (but not tightly so that air can escape from the jars) and place in large saucepan for sterilization. Cover the bottom of the pan with a cloth so that the jars do not burst. Fill jars with boiling water up to their shoulders and put on fire to sterilize. When the water boils, mark for 20-25 minutes. After this time, remove the jars from boiling water (it is convenient to use special tweezers) and twist (or roll up) the lids.

12. Turn the jars over, put them on a blanket and cover with something warm on top. Leave the resulting snack - zucchini for the winter - until completely cooled. Then you can store directly in the apartment. It turns out very tasty tomato sauce Pairs well with roasted zucchini.

Zucchini for the winter, like milk mushrooms.

Zucchini is such a unique vegetable that it can be given a variety of flavors. Therefore, a preparation is made from zucchini that is similar in taste to milk mushrooms. Of course, do not expect a 100% taste match, but there is something in it. Moreover, zucchini is several times cheaper than mushrooms. So I recommend this recipe for pickled zucchini.

Ingredients (for 2 cans of 0.5 l):

zucchini - 1 kg
dill - 1 bunch
sugar - 50 gr.
vinegar 9% - 50 gr.
vegetable oil - 50 gr.
salt - 0.5 tbsp.
garlic - 3-4 cloves
ground coriander - 0.5 tsp

How to pickle zucchini for the winter under milk mushrooms:

1. Wash the zucchini, cut off all excess and cut into medium cubes. Peel the garlic and cut into slices. Wash the dill well, dry and finely chop.

2. Place zucchini, dill, garlic in a deep bowl. And add all the other ingredients: sugar, salt, black pepper, coriander, vegetable oil and vinegar. Stir and leave to marinate for 5-6 hours. Stir the mixture from time to time so that the zucchini marinates evenly. During this time, the vegetables will release juice.

3. Prepare jars in advance. Wash them with soda, rinse warm water. Turn over and let dry. It is not necessary to sterilize the jars separately, as they will be sterilized along with the zucchini. The lids need to be sterilized - boil them for 5 minutes.

4. Arrange marinated zucchini in jars along with the juice that has stood out. Cover with a sterile lid, but do not roll up.

5. Lay a napkin in the pan and place filled jars on it. Fill with warm water that should reach the shoulders of the jars. Put the preservation to be sterilized. After boiling water, boil zucchini for 20 minutes. Then roll up the lids and turn the jars over. Let the workpiece cool completely.

6. It's so easy to cook zucchini, like milk mushrooms. In winter you will be delicious!

Zucchini for the winter, like pineapples - a delicious exotic.

it unusual recipe cooking zucchini. They taste just like pineapples. This recipe is becoming more and more popular among housewives. If the zucchini is boiled in some sweet syrup, then it absorbs the taste of this syrup. Read the recipe for cooking zucchini with sweet pilaf. There, the zucchini was given a citrus flavor.

So, for pineapple zucchini you will need (for 4 cans of 0.5 l each):

zucchini - 2 kg (need mature)
Pineapple juice— 1 l
sugar - 300 gr.
citric acid - 1 tsp

Zucchini for the winter, like pineapples, cooking method:

1. For this recipe, you need mature zucchini, with dense pulp. If the zucchini is soft, it will fall apart when cooked. Peel the zucchini, cut in half and remove the seeds. Cut the zucchini into cubes, or half rings. Zucchini can also be cut into rings if desired. To do this, first peel the skin, then cut into circles, about 1 cm thick. With a glass, push the circle in the middle, removing the seeds and forming rings, like a pineapple.

In general, the form of cutting can be any.

2. Pour pineapple juice into a saucepan. Buy the cheapest one for conservation. Pour in sugar and citric acid. Optionally, you can pour vanillin on the tip of a knife. Bring syrup to a boil, stir to dissolve sugar.

3. Pour the chopped zucchini into the boiling juice, wait for the boil again and cook over low heat for 10 minutes. During this time, wash the jars with soda or laundry soap, rinse them well and dry them.

4. Pour boiled pineapple zucchini into clean jars and cover with sterilized lids. Place the jars in a sterilization pot. Line the bottom of the pot with something. Pour water into this pot and bring it to a boil. Sterilize from now on for 10 minutes. Screw on the lids tightly, turn the jars upside down and leave to cool completely.

Pour enough water so that it does not fall into the jars when boiling.

5. That's all. In autumn and winter, you can eat "pineapples", as well as add them to salads, pies and other pastries.

Zucchini salad with carrots for the winter.

This salad has a sweet and sour taste, it is moderately spicy and very aromatic. Such a salad appetizer will be a great addition to lunch or dinner on cold winter days. Try to cook very good recipe and good proportions products.

Ingredients:

zucchini - 2 kg (preferably young ones)
carrots - 1 pc. large
garlic - 5 cloves
parsley - 1 large bunch
dill - 1 large bunch
salt - 1.5 tbsp.
sugar - 3 tbsp.
ground black pepper - 0.5 tsp
vegetable oil - 120 ml
vinegar 9% - 120 ml

How to roll up zucchini for the winter with carrots:

1. Peel the carrots and cut into thin strips. To do this, first cut it into circles, cutting the carrot diagonally. And then cut these elongated circles into strips.

2. Pour 1 tbsp into the pan. vegetable oil and 2 tbsp. water. Heat up and add carrots. Lightly simmer this vegetable for 5 minutes.

3. Zucchini, preferably young, cut into cubes. The skin does not need to be peeled, it is thin in young vegetables. Pour the zucchini into the pan, add sugar, salt, pepper, garlic squeezed through a press and vinegar to them. Mix the zucchini well with all the ingredients. Next, add vegetable oil. Finely chop the washed and dried greens and also put in zucchini, also add stewed carrots. And mix everything again.

4. Cover the pot and leave the salad to marinate for 3 hours. Twice during this time, the vegetables will need to be mixed.

5. Wash the jars with soda solution, rinse well and let the water dry. In such jars, put the infused salad along with the juice that has stood out. When sterilizing, the amount of juice will increase, so do not top up to the brim. Cover jars with lids to be sterilized.

6. It remains to sterilize a delicious zucchini salad. As always, cover the bottom of a large saucepan with a cloth, place jars on it and pour hot (but not boiling water) water into the saucepan. Put on fire. After boiling water, sterilize with moderate gurgling for 10 minutes. Immediately after sterilization, roll up the lids, turn the jars upside down and check that the lid fits well.

7. That's all. delicious salad ready for the winter. When the jars are completely cool, put them in a storage place (cupboard, cellar, table, etc.).

Canned zucchini for the winter "Teschin tongue".

In this way, you can close and . Ready preservation turns out to be spicy, which is why it has such a name. You can cut the zucchini into circles, or you can cut it into long strips, this will not affect the taste. Such preservation is done without sterilizing zucchini in jars. That is, the jars will need to be sterilized separately (over steam or in the oven), and then poured into them hot appetizer and roll up.

Ingredients (for 2.5 l):

zucchini - 1.5 kg
carrots - 1 pc. large
garlic - 3-4 cloves
hot pepper - 1 pc.
"Krasnodar" sauce - 0.5 l
vegetable oil - 100 gr.
vinegar 9% - 100 ml
sugar - 100 gr.
salt - 1 tbsp.

Cooking method:

1. Zucchini should be washed and cut into circles, about 1 cm thick. Pass the peeled carrots through a meat grinder along with hot peppers.

2. Now you need to cook the sauce. Pour all the tomato sauce, vinegar, vegetable oil into a large saucepan, add sugar, salt. Bring the mixture to a boil, stirring occasionally to prevent burning. When the sauce begins to boil, add chopped carrots and hot peppers into it, mix and cook for 5 minutes.

3. After 5 minutes, put the zucchini in the sauce and squeeze the garlic through a press. Stir, cover and simmer for 20 minutes after boiling over low heat. Be sure to look at the zucchini and stir them. The sauce is quite thick and may burn if left unstirred. When cooking, the zucchini will release juice, so there will be more sauce.

4. After 20 minutes of cooking, without removing the pan with the appetizer from the heat, place the zucchini with sauce in sterilized jars and immediately roll up with sterilized lids. Turn jars over and let cool. It turns out a delicious sweet-spicy appetizer from zucchini. The zucchini themselves will be soft, do not expect a crunch from them, these are not pickled zucchini.

Zucchini for the winter, like mushrooms.

Above, I already wrote a recipe for zucchini, like milk mushrooms. There were zucchini in dill. This recipe has different ingredients. These zucchini look like pickled mushrooms.

Ingredients (per 2×0.5 l):

zucchini - 1 kg
salt - 20 gr. (1 tablespoon)
sugar - 40 gr. (2 tablespoons)
apple cider vinegar 9% - 25 ml
odorless vegetable oil - 50 ml
black peppercorns - 10 pcs.
allspice peas - 6 pcs.
carnation - 10 inflorescences
bay leaf - 2 pcs.
garlic - 4 cloves
carrots - 6 circles
dill, parsley - 8 sprigs

How to cook zucchini like mushrooms:

1. Wash the zucchini and cut off the skin. Cut the vegetables into medium cubes and place in a bowl. Add sugar, salt and vinegar. Vinegar is a must for this recipe, you need to take apple. Mix well. Now you need to give the zucchini time to marinate for 3 hours. During this time, stir the zucchini 4-5 times. After 3 hours, there will already be a lot of zucchini juice in the bowl.

2. Wash the jars with soda, rinse them thoroughly, turn them over and let all the water drain. At the bottom of each jar (for 1 kg of zucchini you need two half-liter jars) put a few washed sprigs of parsley and dill, 2 cloves of garlic, 5 black peppercorns, 3 circles of carrots that can be cut into strips, 1 bay leaf, 3 fragrant peas pepper, 5 cloves. And cloves are a must for this recipe.

3. Now put zucchini in jars and pour over the juice that has stood out. At this point, the juice may not completely cover the zucchini, but when the zucchini is sterilized, more juice will be released, so there will be enough of it.

4. Place a cloth on the bottom of a wide saucepan, place jars and fill them with warm water up to their shoulders. Pour a tablespoon of vegetable oil into each half-liter jar and cover the jars with sterilized lids. Put the preservation on the fire, bring the water in the pan to a boil. Next, sterilize the zucchini for 10 minutes, no more. Otherwise, they will become soft and will not crunch.

5. Remove the jars from boiling water and immediately roll them up. Turn over and wrap with something warm. Let the zucchini cool completely under a fur coat, it will take about a day. Can be stored at room temperature. It turns out very tasty!

Spicy zucchini for the winter with chili ketchup.

Another recipe for spicy lovers. Such zucchini are crispy, spicy, sweet and sour. If you want, you can make it with mild ketchup, then there will be more sweetness in the taste.

Ingredients (for 4 l):

small zucchini - 2 kg
water - 5 tbsp.
vinegar 9% - 200 gr.
sugar - 200 gr.
chili ketchup - 350 gr.
salt - 2 tbsp.

How to cook chili zucchini:

1. Wash the zucchini and cut off the ends. Wash the jars with baking soda. Zucchini should be cut into strips. That is, first cut the zucchini in half, and then each half into 2 or 3 pieces lengthwise. Pack the zucchini tightly into jars. Too long strips can be cut into halves.

2.Now cook the marinade. In a bowl, mix water, ketchup, sugar, salt and vinegar. Put the brine on the stove and bring it to a boil.

3. Prepare the pan in which you will sterilize the zucchini. Cover the bottom with a cloth, pour in water that needs to be heated to a warm state so that it boils faster later.

4. Pour zucchini in jars with boiling marinade and cover with sterilized lids. Place the jars in a sterilization pot. After boiling water, sterilize for 15 minutes and roll up the lids. It is not necessary to wrap this preservation, just let it cool on the table.

Zucchini salad with peppers and tomatoes.

It's very tasty vegetable salad, which can be cooked just for eating, not just for preservation. You can take any zucchini. Young zucchini are used whole, overripe need to cut off the skin and remove the seeds. You need to weigh the zucchini in a peeled form.

Ingredients (for 1.5 l):

zucchini - 1 kg
tomatoes - 1.5 kg
bell pepper - 4 pcs.
garlic - 5-6 cloves
sugar - 100 gr.
salt - 1 tbsp.
vinegar 9% - 1 tbsp.
vegetable oil - 1 tbsp.

Zucchini for the winter with pepper - how to cook:

1. Wash the zucchini and cut into medium cubes. Cut tomatoes and peppers in the same way. If desired, tomatoes and peppers can be peeled, but this is not necessary.

2. Put the tomatoes in a saucepan and put on fire. Pour in sugar and salt. Stir and bring to a boil. The tomatoes will start releasing juice. Cook, stirring, tomatoes for 10 minutes. Next, add zucchini and pepper to them, pour in vegetable oil. Let the salad boil and cook for another 25-30 minutes with the lid open, stirring occasionally.

3. 15 minutes before readiness, add the garlic squeezed through the press, stir.

4. 1-2 minutes before cooking, pour in the vinegar and cover the salad with a lid so that the vinegar does not evaporate.

5. Prepare sterilized jars and lids in advance. Put the hot, boiling salad into jars to the top and roll up or screw the lids tightly if you use Euro-threaded lids. Turn the blanks upside down, wrap with a towel and leave to cool completely.

6. You can store salad anywhere and even in the apartment. Have a delicious winter!

Pickled zucchini for the winter spicy-sweet.

This recipe is similar to how - with fragrant herbs and other spices. Zucchini are crispy and keep well. Banks must be washed in advance with soda, it is not necessary to sterilize.

Ingredients (per 1 liter jar):

zucchini - how much will fit
bay leaf - 2 pcs.
cloves - 2 pcs.
dill umbrella - 1 pc.
black peppercorns - 5-6 pcs.
garlic - 2 cloves
cherry and currant leaves - 1 pc.
white mustard grains - 0.5 tsp

For brine for 6 l cans:

water - 2.5 l
sugar - 250 gr.
salt - 3 tbsp.
vinegar 9% - 400 ml

Cooking method:

1. Zucchini for pickling is better to take with soft seeds, young. All greens should be washed well and poured over with boiling water, dried. To the bottom of the net liter jar put a leaf of cherry and currant, 1 dill umbrella, 1 bay leaf, 1 chopped garlic clove, 5-6 black peppercorns.

2. Rinse the zucchini well, cut off the edges and cut in any way. Can be cut into circles, semicircles, cubes or sticks. The method of cutting is not fundamental, do what is more convenient. Place the zucchini pieces in a jar. First, fill half a jar and add another bay leaf and another chopped garlic clove. Also put 2 cloves and then fill the jar with zucchini.

Pack the zucchini tightly so that there are fewer empty spaces.

3. Pour some mustard seeds into the jar from above. Adjust the amount of this spice to your liking.

4. Prepare the marinade. Pour boiled water into a bowl, hot or warm. Pour sugar, salt, vinegar and stir until the crystals dissolve. Boil and cook the marinade is not necessary. Pour marinade over zucchini and cover with sterilized lids.

5. It remains to sterilize the zucchini. To do this, take a large saucepan, put on the bottom kitchen towel, put the banks. Pour warm water up to shoulders and bring this pot to a boil. Then sterilize for 10 minutes. During this time, the zucchini should change color, become slightly yellowish.

6. Remove the jars and immediately roll them up. Turn over and check if the lid is leaking. If there is a leak, then you need to reroll. Turn the jars over and wrap them in a blanket, let the preservation cool completely. This will take a day or two. So pickled zucchini for the winter is ready. Simple, quick, and most importantly, delicious.

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Recipes for preserving zucchini for the winter

Preservation of zucchini for the winter will allow them to be stored for a long time and be still tasty and healthy. Try our basic recipes with photos...

3 l b

1 hour

65 kcal

5/5 (4)

Summer is not only a great time for relaxation and entertainment, but also a time to do a good job in the garden and in the garden. Having grown vegetables on your site, you can eat them not only until late autumn, but also in winter.

But what about in winter? After all, in winter there is nothing in the garden except snow! That's what canned vegetables are for. This will allow them be stored for a long time and be all the same tasty and healthy, but, of course, slightly different in taste, as they have been processed. Cucumbers, tomatoes, squash, carrots are harvested, and it is also unrealistic delicious canned food obtained from young squash.

Zucchini - very healthy vegetable . It contains a whole complex of vitamins and substances necessary for human health, in addition, it has no contraindications, it can be used by people with any diseases. Since they are low in calories, they are perfect for those who follow their figure and are on a diet.

This vegetable can be used to make great amount preparations for the winter, starting with simply pickled zucchini and ending with caviar. If we talk about caviar, it is widespread and has many fans due to its taste. You can cook it yourself, or buy it in a store, but homemade, of course, is preferred.

These vegetables are prepared quickly and very simply, no skills are required. If this young zucchini, then you should not peel the peel, it is thin and soft, it is practically not felt in preservation (if you do not cook caviar), but when the vegetable is already large and middle-aged, it is better to peel the skin because it can get in the way. Seeds are harvested only if they are large and hard, and if they are small and soft, you can ignore them.

With what kind of vegetables this miracle fruit is not preserved! It goes well with tomatoes and peppers in a salad, loves garlic, and other spices. Onions, carrots - all this will only improve taste qualities. The dish can be spicy, salty, sweetish, it all depends on the individual preferences of the one who cooks and the family for whom it is done.

Recipe #1: Classic Pickled Zucchini Recipe

If you cook according to this method, then the zucchini will turn out a little sour and just perfect for a replacement or tomatoes. You can eat the dish itself or with a side dish. Some put more sugar, and they turn out sweet, but in our case they will come out with sourness.

Required for cooking(based on 3 liter jars):

Ingredients

First we prepare the marinade. For this we need a metal pan. Add salt, vinegar and sugar and bring to a boil.
While our water is boiling, we cut the zucchini into rings or large cubes, it is better to cut the onion into rings, it’s more beautiful. How to chop vegetables is a purely individual matter, most importantly, not too small, so as not to allow porridge from zucchini, onions and carrots.
The water boiled put vegetables in it for 5 minutes and close the lid. During this time, they have time to soak in the liquid and take its taste into themselves.
Now we take glass jars, which were washed in advance and doused with boiling water, and then dried. When working with pickling, this is necessary, in cases with pickles, it is not necessary.
We place the contents of the pan, that is marinade and vegetables in jars, roll them up with special metal lids with a key designed for rolling cans, and wrap them in a warm blanket, then put them on jackets and cover with something else warm. This is necessary so that the banks do not take off. After a week, if everything is fine, you can demolish the blanks in the basement.

Recipe #2: Preserved Zucchini Salad

Delicious and simple. For cooking, take:

1 kilogram of fresh tomatoes;
2 kilograms of zucchini;
4 bell peppers;
3 tablespoons of refined oil;

60 ml of vinegar, it is better to take 9%;
3 large onions;
4 cloves of garlic;
salt and seasonings to taste.

We prepare the jars in advance, any volume is possible, but 1 liter or 0.5 is better, since the salad does not store very long when opened and must be eaten quickly. Banks need to be doused with boiling water.

Cut vegetables into small pieces of arbitrary shape and put in a pan with oil, add salt, vinegar and other spices, and then simmer. Since they will release juice, you do not have to add water.
When the mixture has quenched and become soft, it means that it is ready and can be laid out in jars.
Next, the jars are rolled up with metal lids and placed in a warm place for a couple of days, and then in the basement.

Recipe number 3: Preservation of zucchini caviar for the winter

If you follow this recipe, the caviar will turn out to be tender and very pleasant to the taste, you can’t buy this in the store. We will need:

3 kg of young raw zucchini;
3 medium sized carrots;
0.5 liters of tomato juice (preferably homemade);
100 grams of sugar;

40 grams of salt;
100 milliliters of vegetable oil;
3 large onions and spices to taste.

All taken vegetables cut and passed through a meat grinder, you can grind into porridge in a blender - it's more convenient. Excess liquid should be drained.
We put the vegetable porridge on the fire and simmer, adding sugar, salt and seasonings, until it boils.
After the mixture boils, the fire should be made as small as possible and put out for another 1.5 hours.
Adding tomato juice and simmer another hour.
Pour into jars and screw on lids.
Leave in a warm place for 3 days, and then take it to the cellar.

Recipe number 4: Zucchini, canned with plums

Sweet and sour plums perfectly emphasize delicate taste zucchini and give them a bright purple color. This combination will seem unusual and even strange to many, but for lovers of the exotic it is difficult to come up with something better.

In order to prepare this dish, we the following components are needed:

kilogram of zucchini;
kilogram of plums;
150 grams of sugar;
40 grams of salt;

5 grams of citric acid;
1.3 liters of water;
spices: peppercorns, cloves - to taste.

My zucchini and plums, take out the seeds from the plums, zucchini - cut into cubes of about the same size as the berries.
We spread the prepared raw materials in rows in a pre-sterilized jar, after which we fill the container tightly filled with plums and zucchini with marinade.
a glass of sugar;
a glass of vegetable oil;
two st. l. tomato juice, water and table vinegar;
one st. l. salt.

We scroll the garlic and pepper in a meat grinder, mix with oil, sugar, salt, water and vinegar, add tomato juice and pour the zucchini cut into medium-sized slices into the resulting mass, then cook over low heat until boiling and another half an hour after boiling.
Then pour the hot mixture into jars and twist.
You can use these zucchini immediately after they have cooled. However, even cold, they will remain hot, remember this.

What is good to serve canned zucchini

Combination canned zucchini great with other products.