2.07.2017, 18:39

Zucchini salad for the winter

Posted on July 2, 2017

Good afternoon, dear cooks, we continue to harvest zucchini for the winter. I suggest you make a salad of zucchini. Several cooking recipes will help you choose among the many recipes published on the Internet.

Many gardeners plant zucchini, many plant them only for animal feed, and many plant it expediently for harvesting for the winter, since this vegetable is not deservedly forgotten. Many who follow this blog already know that zucchini is very useful and you can and should cook delicious preparations from it.

One of the most popular zucchini dishes will be one that can be prepared in several ways, it was talked about a little earlier. You can also make zucchini in the same way as cucumbers.

Now it's time to prepare a delicious zucchini salad.It turns out a very tasty and beautiful salad, so let's start cooking it as soon as possible.

INGREDIENTS:

• 1.5 kg of young zucchini.
• 2 tomatoes.
• 2 carrots.
• 1 head of garlic.
• 3-5 black peppercorns.
• 2 liters of water.
• 2 tablespoons of salt.
• 2.5 st. spoons of sugar.
• 200 vinegar 9%.

COOKING PROCESS:

1. Prepare the marinade for the salad. We mix water, salt and sugar in a bowl or saucepan and put on fire, stir constantly so that the sugar and salt dissolve faster.

2. After the salt and sugar dissolve, pour the vinegar, bring the brine to a boil and remove from the stove. Set the brine aside and let it cool down a bit.

3. While the brine is cooling down and infused, let's take care of the rest of the vegetables.

4. Wash the zucchini well and cut into patches as shown in the picture.

5. Peel the carrots and cut into wheels, as my son says.

6. Take tomatoes that are not large; it is better to take tomatoes that are slightly larger than a chicken egg. So the salad will look more aesthetically pleasing. If you haven't found any, cut the tomato into mugs, and cut the mugs in half. That's also possible.

7. We clean the garlic and crush it with a press.

We start laying the salad in a jar.

8. At the bottom of the sterilized jar, we throw a few peppercorns and lay out a layer of carrot circles.

10. Put tomatoes on zucchini. After the tomatoes, a little garlic. And so on until there is a full bank.

11. When the jar is full, pour our marinade into it and send the zucchini salad for sterilization in a water bath. Sterilization time 10-15 minutes.

12. Then we put on and screw the lid on the jar. Zucchini salad is ready. Enjoy your meal.

Korean zucchini salad recipe for the winter without sterilization

My family liked this salad very much and for this reason I had to twist a lot of this salad this year. It turned out already almost 5 liters. Yes, I overdid it a little, but I think we can still master it. Table of ingredients for 4.5 liters.

INGREDIENTS:

• zucchini 2.5 kg.
• carrots 700.
• bow 500.
• garlic 200.
• salt 60.
• sugar 200.
• seasoning for Korean carrots 20-30 grams.
• Bulgarian pepper 500.
• vegetable oil 250.
• vinegar 9% 150.
• black pepper to taste.
• coriander seeds 30-40 grams.

COOKING PROCESS:

1. Cut the onion into strips.

2. We clean the pepper from seeds and stalk. Cut into small strips in length.

3. Carrots on a grater for carrots in Korean.

4. Squeeze the garlic through the garlic press.

5. We take a young zucchini. So as not to suffer with a rough skin. Cut the zucchini into circles.

6. Crush coriander seeds in a mortar.

7. Put all the vegetables in a saucepan, season with pepper, garlic, mix with all the seasonings.

8. Fill the vegetables with marinade, mix, put in the refrigerator for better pickling for 3-4 hours. Try to stir the salad about once an hour. Picking up all the juices from the bottom. It's certainly easier to do it by hand.

9. The salad is ready, it can be consumed raw, or it can be rolled up for the winter.

10. Drain the marinade into a saucepan, bring to a boil and pour hot marinade over the zucchini salad laid out in jars.

11. We cover the jars with sterilized lids and tighten the lids with a special key.

I didn't have any problems storing this salad. I don't think you will either.

Enjoy your meal.

Zucchini salad Ankle Bens hello from the 90s

This zucchini salad will serve as a good addition to main courses such as meat pasta or rice. With such an addition, any lean and not bright dish will sparkle with bright colors and amazing tastes. The same Ankle Bens sauce, but personally prepared by you without the addition of chemicals for better taste and storage. Lettuce keeps well at room temperature.

INGREDIENTS:

1. It is advisable to take the zucchini still young so that the skin is tender. We wash all the vegetables and proceed to the preparation of the salad.

2. Cut the zucchini into cubes with a thickness of no more than 2 cm.

3. Grate carrots on the most ordinary grater.

4. Remove the stalks and seeds from the pepper and cut it into strips in any shape.

5. Onion cut into half rings.

Remove the skin from the tomatoes if desired. I did not take it off and then regretted it when individual pieces of tomato skin came across in the sauce. This may not scare someone, but this year I’ll better spend my time, but I’ll get rid of the tomato skin. If that doesn't bother you, you can leave it.

6. And so cut the tomatoes into cubes almost the same as zucchini.

7. It remains to prepare the marinade. Water, vegetable oil, salt, sugar and tomato paste are mixed in a saucepan. Mix well and put on fire to bring to a boil.

8. When the marinade boils, we throw zucchini into it and simmer for about 15 minutes. under a closed lid.

10. Lastly, add the tomatoes and simmer again for 15-20 minutes, stirring the sauce occasionally.

11. When the allotted time has passed, throw in the seasonings and pour in the vinegar. Keep on a steady boil for 2-3 minutes and remove the heat completely.

12. Now we lay out the salad in sterilized jars and twist the lids.

13. After turning the jars over, cover them with something warm and keep warm until completely cooled. Ankle Bens zucchini salad is ready to enjoy.

Mother-in-law's tongue salad for the winter zucchini recipe

This salad should amaze you with its taste. It is usually served in winter as an accompaniment to main dishes such as potatoes, rice, meat, fish. You can serve it with mashed potatoes or pasta, in general, no matter what you decide to serve this salad with zucchini, any dish will benefit from it.

INGREDIENTS:

• zucchini 3 kg.
• tomatoes 3 kg.
• hot pepper to taste at least 1 pc.
• garlic 3-4 heads.
• vinegar 9% 120 ml.
• vegetable oil 250 ml.
• salt 6 tbsp. spoons.
• salt 6 tbsp. spoons.
• black pepper to taste.

COOKING PROCESS:

1. And so we prepare the vegetables.Cut the tomatoes and peppers and pass through a meat grinder or blender.

2. Pour the resulting mass into a saucepan and put on a slow fire. Bring to a boil while stirring. While the tomatoes and peppers are boiling, prepare the rest of the vegetables.

3. Clean my zucchini and cut it into the shape of a tongue.

4. Pass the garlic through the press.

5. Finely chop hot pepper.

6. The saucepan with tomatoes and peppers begins to boil, it's time to add the zucchini, salt and sugar. Stir and bring to a boil again.

7. When a steady boil comes, reduce the heat by 40% and simmer for 30 minutes.

8. After 30 minutes, add garlic and hot pepper, pour vinegar over the dish, cover with a lid. Simmer for 5-6 minutes over low heat.

9. After 5-6 minutes, turn off the gas under the pan. The mother-in-law zucchini salad is completely ready. You can put it in banks and roll it up for the winter.

10. As you can see, there is nothing complicated with this recipe, even a high school student can handle it.

Zucchini salad with rice for the winter without sterilization

INGREDIENTS:

• Zucchini 3 kg.
• tomatoes 3 kg.
• sweet pepper 3-5 pcs.
• carrots 1-2 pcs.
• onion about 5 kg.
• garlic 1 head (you can without it).
• Rice 0.5 kg.
• vegetable oil half a glass.
• Sugar 4 tablespoons.
• Salt to taste. Black pepper fragrant to taste.
• Spices as desired.

COOKING PROCESS:

1. Onion, pepper and zucchini cut into small cubes.

2. Grate carrots.

3. Remove the skin from the tomatoes and pass through a meat grinder.

4. Boil rice until half cooked.

5. Peel and finely chop the garlic.

6. Pour the tomato mass into the pan and put it on the stove as soon as it boils, add salt, vegetable oil and sugar.

7. Bring to a boil, add zucchini, peppers, carrots and onions. Cook for 30-40 minutes.

8. Boil rice almost until cooked. And we spread the almost ready rice to the rest of the vegetables in the pan. Stir, add garlic and other spices and vinegar. Cook for 5-10 minutes.

9. Now the salad is laid out in clean and sterilized jars and the lids are screwed on.

Zucchini salad with rice is ready for long-term storage.

Enjoy your meal.

I welcome everyone to our site. Canned zucchini is always amazingly delicious. The secret lies in its compatibility with all kinds of other vegetables. You can experiment with the amount of certain ingredients, the amount of spices and are not afraid to spoil the final result.

Zucchini won people's love for a reason. Firstly, it is a very affordable and budget vegetable, this is for those who do not have their own garden plot. It won't be hard to buy it. If you are engaged in gardening, then for sure, you are harvesting a rich harvest. Then they must definitely make at least a few jars of zucchini blanks for the winter.

1. Pickled zucchini

On cold winter days, it is somehow especially pleasant to open jars with various vegetable preparations. Zucchini most often many always grow a large number. I suggest you marinate them. They will be crispy and very tasty. Pickled zucchini will be a great alternative to cucumbers and will suit just about anything in the form of a snack.

Ingredients:

• Zucchini - 1 kg
• Dill - 3 umbrellas
• Garlic - 3-4 cloves
• Bay leaf - 2 pcs
• Black pepper - 4-5 peas
• Water - 1 l
• Salt - 1.5 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Vinegar 9% - 100 ml

Cooking steps:

1. Pour a liter of water into a small saucepan, put on fire. Once the water is warm, add salt.

2. Then add sugar, mix until the bulk ingredients are dissolved. Wait for the brine to boil, let it boil for a couple of minutes, then remove from the stove and pour in the vinegar.

3. Zucchini, in my case, these are young fruits, rinse, wipe with a towel. Cut into circles at least a centimeter wide. If you have larger specimens, the middle with seeds must be carefully cut out, cut into large pieces.

4. Prepare jars in advance, rinse, sterilize them. Place bay leaves, dill umbrellas, coarsely chopped garlic cloves, black peppercorns on the bottom.

5. Fill the jars with circles of zucchini, pour warm brine up to the neck.

6. Fill a large saucepan with water, lay a kitchen towel on the bottom, and place jars covered with a lid on it. Water should cover the jars by half. Put on the stove, after boiling, keep them for another 15-20 minutes.

7. Then close the lids tightly. Put the jars upside down, cover with a warm blanket. After complete cooling, you can remove them to a place for further storage.

Enjoy a snack, treat your friends!

2. Appetizer of zucchini with tomatoes

The perfect appetizer of pickled vegetables for a winter feast. Zucchini with tomatoes are ideal as a side dish for meat or fish dishes. Cooking at home such a preparation for the winter is not difficult, see for yourself from the recipe below.

Ingredients:

• Zucchini - 1.2 kg
• Tomatoes - 2.5 kg
• Garlic - 6 cloves
• Onion - 6 pcs
• Bulgarian pepper - 5 pcs
• Greens - 200 g
• Black pepper - 20 pcs
• Bay leaf - 6 pcs
• Carnation - 6 pcs
• Water - 3-3.5 liters
• Salt - 2 tbsp. spoons
• Vinegar - 6 tbsp. spoons

Cooking steps:

1. First of all, rinse vegetables thoroughly under running water, do the same with herbs. Peel off the skins and zucchini seeds. Remove the core from the bell pepper. Peel the onion, garlic. Then all the ingredients need to be chopped. Garlic in thin slices, bulbs in half rings. Bulgarian pepper, tomatoes, zucchini - in small pieces. Chop greens with a knife.

2. In a deep container, mix all the products together, leaving a little chopped greens.

3. Rinse the jars for snacks first, then they must be sterilized. Then spread a pinch of greens on the bottom of the jars, put a mixture of vegetables on top. Try to fill the jars as tightly as possible. Sprinkle a small amount of greens on top as well.

4. The next step after preparing the vegetables is the preparation of the marinade. Fill the pot with water, wait until it boils. Then send spices to the pan: salt, black peppercorns, cloves, bay leaves. Mix everything well until the salt is completely dissolved. Bring the marinade to a boil again, turn off the heat of the stove. At the same time, pour in the vinegar.

5. Pour the marinade into jars, which immediately roll up or twist tightly with lids.

6. Boil water in a saucepan, place jars in it to sterilize. The procedure is carried out for about 20 minutes.

After all the steps, move the jars to the floor with the lids down. Cover with something warm. Leave for a few days and then put your workpieces in the pantry or cellar.

I wish you good luck and delicious preparations for the winter!

3. Zucchini with spicy sauce

To preserve zucchini according to this recipe, young fruits with a thin skin and unripe seeds are needed. Spicy spicy taste and crunchy zucchini. The appetizer can be eaten immediately after preparation or rolled up in jars for the winter. Cook in a good mood, good luck!

Ingredients:

• Zucchini - 1 kg
• Garlic - 30 g
• Carrots - 100 g
• Hot pepper - 1 pc.
• Vinegar 9% - 70 ml
• Salt - 1 teaspoon
• Vegetable oil - 70 ml
• Parsley - bunch

Cooking steps:

1. Rinse the fruits thoroughly with cold water, dry. Cut into medium sized wedges.

2. Wash the rest of the vegetables and herbs thoroughly. Remove the husk from the garlic cloves, peel the carrots. Cut the hot pepper into thin rings, finely chop the parsley. Chop the garlic into slices, cut the carrots into thin strips.

3. Place all ingredients in a saucepan. Pour sugar, salt, pour vegetable oil and vinegar. If desired, you can add black ground pepper, literally a pinch, for even more flavor. Mix everything together, leave for half an hour. We need juice to form.

5. Fill pre-prepared jars with a snack, tightly close the lids.

6. Transfer the jars to a dark place, turn them over, it is also advisable to wrap them up. Wait until it cools down, then lower it into the cellar or put it in the pantry for storage.

Have a nice day!

4.

A very interesting appetizer with a bright and rich taste. The whole family will be delighted with such a treat. The pieces will be soaked in garlic marinade and will have an interesting taste. I highly recommend this appetizer.

Ingredients:

• Zucchini - 2 kg
• Garlic - 2 heads
• Salt - 1 tbsp. a spoon
• Sugar - 1/2 cup
• Vegetable oil - 100 ml
• Vinegar 9% - 100 ml

Cooking steps:

1. Remove the peel from the zucchini. Cut into cubes centimeter by centimeter, transfer to a bowl.

2. Peel the garlic, use a press to squeeze all the cloves into a bowl with chopped zucchini.

3. Pour sugar into the mass.

4. Then add salt.

5. Pour in vegetable oil.

6. Mix everything thoroughly, leave to marinate for half an hour. At this time, boil water, prepare jars. They need to be washed with detergents, sterilized.

7. Fill the jars to the brim, do it as tightly as possible. Pour boiling water mixed with vinegar.

8. Place the jars in a pot of water, put on the stove. As soon as the water boils, after 15 minutes, take them out and roll them up.

9. We turn the jars over as in the photo, wrap them in a warm blanket, leave to cool.

Very simple, and most importantly fast. Enjoy your snack!

5. Korean zucchini

Excellent appetizer for fried potatoes and many other dishes. Delight your taste buds with this savory spicy snack. Ideally, when you want to eat something like that, just take out a jar and enjoy.

Ingredients:

• Zucchini - 3 kg
• Carrots - 500 g
• Onion - 500 g
• Bulgarian pepper - 5 pcs
• Garlic - 150 g
• Greens - 20 g
• Sugar - glass
• Vegetable oil - a glass
• Vinegar 9% - a glass
• Salt - 2 tbsp. spoons
• Seasoning for carrots in Korean - 1 pc.

Cooking steps:

1. Remove the peel from the zucchini, if necessary, and the middle with seeds. Using a special grater, grate the fruit with a thin long straw.

2. Peel the carrots, grate on the same grater. Pour a package of seasonings, sugar to it.

3. Bulgarian pepper with onions, also chop into strips. Squeeze the garlic through a garlic press. Add greens, mix all vegetables in one deep bowl.

4. For marinade, mix vegetable oil, vinegar, salt in a separate bowl.

5. Fill the jars with a mixture of vegetables, pour over the marinade. Leave them to stand for at least three hours.

6. After the time has elapsed, the snack jars must be sterilized. Then roll up the lids and you can clean it in the pantry or cellar.

Good luck with cooking, have a great mood!

6. Video recipe for crispy pickled zucchini

A very interesting and amazing-tasting appetizer will pleasantly surprise you and your loved ones.

All recipes are time tested. Prepare only delicious and healthy dishes for your loved ones. I wish you to prepare as many different preservations as possible without unnecessary hassle.

Zucchini is good for everyone - light, tender, healthy, but, unfortunately, it tastes fresh. This is easy to fix if you choose the right company for him. With vegetables and bright spices, a zucchini salad for the winter turns out what you need - refreshing, spicy, fragrant. Under the barbecue, and as an independent cold appetizer goes with a bang. Still have doubts? As an irrefutable argument, we offer a selection of recipes that have every chance of becoming your "signature".

Vitamins A, C, folic acid, potassium and magnesium necessary for the heart, deficient iron, dietary fiber - all this is in a modest vegetable.

The subtleties of canning zucchini and snacks from it

Unlike cucumbers, which perform well solo, zucchini, like eggplant, is a collective vegetable. By itself - not a firework of taste. But it has a lot of fiber, which makes it an ideal filler for vegetable "salions".

What should be remembered when canning zucchini?

1. Neutral taste, which many perceive as a disadvantage, can easily be turned into a virtue. Not every vegetable is suitable for both pickles and jams, but our hero does it very well. Improvising with spices and seasonings, you can prepare such a salad for the winter from zucchini that all your friends will ask for the recipe.
2. A vegetable is 90% water with a neutral pH. Preserving it without acid "from the outside" will not work, so zucchini is not salted, not fermented, but only pickled. A preservative is taken of chemical origin - table vinegar, citric acid. Prefer natural products? Take fermented apple cider vinegar, grape vinegar, sour berry juice, for example, from red currant, cranberry, lime.
3. It is important to choose the right fruits for canning. For salads, you need young zucchini with a thin skin that has not had time to coarsen and the beginnings of seeds. The exception is caviar, which will turn out tastier from ripe fruits with ripened, slightly fibrous pulp.

In a salad of zucchini for the winter, the main thing is to choose a good mix. The vegetable is harmoniously combined with sweet and sour sauces based on tomatoes and sour fruits, sweet carrots, allspice bell peppers, celery, parsley. An appetizing aroma of winter preparations is given by garlic, a pleasant warming sharpness - chili pepper, horseradish, white roots. Delicious hearty salads are obtained with the addition of beans, rice.

White-fruited zucchini are distinguished by tender, tasty, friable pulp, which quickly boils soft, which makes them indispensable for caviar and other pureed dishes. Zucchini is good in salads - they are denser, the pieces remain intact during heat treatment. Yellow-fruited varieties produce snacks with a light pumpkin flavor.

Fly in, hurry up, choose ... your recipe

The proposed selection of zucchini salads will allow you to replenish strategic stocks for the winter and surprise your relatives - we chose recipes that are exceptionally tasty, simple, and reliable in storage.

Delicious squash stew

Such dishes are good because you can mix any vegetables at hand in them. But if you are not ready for impromptu yet, prepare a winter snack according to the proposed recipe - in it all the components are selected successfully, in the right proportion.

The basis of the salad is zucchini, take them 3 kg. He will be accompanied by:

• carrots (1.5 kg);
• sweet pepper (1.5 kg);
• onion (1 kg);
• tomatoes or juice from them (2 kg);

We will season the vegetables with salt (80 g), sugar (200 ml), oil (500 ml), vinegar (250 ml). Pepper - ground black (1 tbsp) and chili (1 tsp) will add the necessary sharpness to the appetizer.

We start work on the stew with a tomato base. If it is juice, just bring to a boil, pre-grind the tomatoes into a puree.

In a boiling tomato, we lower in turn (in that order) - grated carrots, chopped onions, zucchini cubes and, last - pieces of bell pepper. Add the rest of the ingredients to the vegetable mixture - everything except vinegar. It is poured out before the stew is almost ready (in 5-10 minutes).

Stew the stew over low heat (60 minutes), do not part with stirring, so that the zucchini and pepper remain as large as possible in pieces.
The finished zucchini salad is laid out in clean, calcined jars, corked, after cooling it is put away for storage for conservation for the winter.

Zucchini Lecho

In the famous lecho filling, a surprisingly harmonious, refreshing appetizer is obtained, in which the taste of zucchini is not replaced by more fragrant and bright vegetables, as is sometimes the case, but, on the contrary, is subtly emphasized. To prepare lecho, we take 3 kg of unripe fruits, zucchini is better, since their flesh is denser and juicier. Based on this amount, prepare the remaining components of the salad:

• bell pepper, can be of different colors - it will be very beautiful (1 kg);
• ripe tomatoes, red fleshy varieties (1.5 kg);
• garlic (2 heads);
• salt (80 g);
• sugar (200 g);
• olive oil (250 ml);
• fermented vinegar (200 ml);
• black pepper (0.5 tsp).

First prepare the tomato sauce. Prepared tomatoes are crushed to a mushy mass, salt, sugar, spices, oil are added to the puree. With the amount of the latter, you can vary - there are lecho recipes where oil is not added at all. In this case, proceed from your own preferences.

When the filling boils, zucchini cut into strips, strips of multi-colored peppers, chopped garlic are sent into it. Stew for 30-40 minutes, making sure that the vegetables do not sit on the bottom of the pan and do not burn. 10 minutes before readiness, vinegar is poured into the pan.

The finished salad is poured hot into jars, immediately clogged.

An original way to increase the safety of winter salads is offered by Oktyabrina Ganechkina, a TV presenter and vegetable growing expert. On top of the hot contents of the jar, you need to put a circle of parchment paper, pour 30 g of vodka (a tablespoon) and sprinkle with half a teaspoon of mustard powder. And then roll up the workpiece. No need to flip the bank!

Peperonata - italian zucchini

The technology for preparing this vegetable appetizer is stewing in its own juice, so this recipe will appeal to you if you like soft salads that resemble stews in texture. And yet - there is no vinegar in it, so it will not work to cook this zucchini salad for the winter without sterilization. Consider this factor when choosing a recipe.

Peppermint Ingredients:

• zucchini (2 kg);
• dense, slightly unripe tomatoes (2 kg);
• thick-walled, sweet pepper (5–6 pcs.);
• bulbs are large (4–5 pieces);
• garlic (1 head);
• chili (0.5–1 teaspoon).

They salt the appetizer to taste, but they use very little oil for stewing - 5–6 tbsp. spoons.

First, sliced ​​​​tomatoes are sent to the cauldron with oil, then onion rings, zucchini cubes (if the skin is rough, the fruit is peeled), pepper strips, chopped garlic. Vegetables secrete a lot of juice, in which they are stewed until softened. At the end, vegetables are salted and peppered. The appetizer is packed hot, after which the jars are sterilized (liter - 15-20 minutes).

Zucchini in Korean

The tantalizing aroma of Korean salads leaves no one indifferent, and a winter snack from zucchini is no worse than from eggplant. One of the secrets of its preparation is the correct cutting of vegetables into strips. To do this, you will need a special grater or food processor - most models have this function.

Components of the Korean variation of the salad:

• zucchini squash - (3 kg);
• carrot (0.5 kg);
• onion (0.5 kg);
• sweet pepper (0.5 kg);
• garlic peeled (half a glass);

For dressing you will need salt (50 g), sugar (200 g), a glass of olive oil and 9% vinegar. But the highlight of this dish is a special seasoning (dry or paste) for Korean carrots, which is sold in the spice department. It is she who gives the appetizer sharpness and recognizable aroma.

Vegetables are cut into strips, zucchini - very thin circles or half rings, garlic is squeezed out. All vegetables are mixed in a large wide bowl, seasoned with spices, oil, vinegar and allowed to soak for about 30 minutes. Then the contents of the bowl are transferred to a saucepan, boiled for 20 minutes and packaged hot in prepared sterile jars.

If there is too much vinegar for you, it can be halved, but then it is better to sterilize the salad for reliability (half-liter jars - 15 minutes).

Snack in tomato sauce "Teschin tongue"

This winter zucchini salad in a fragrant garlic sweet and sour sauce turns out to be remarkably tasty, moreover, it is prepared without sterilization.

Young fruits (3 kg) are cut into thin oblong plates - “tongues”, hence the name. Filling is prepared from the rest of the components. What do we take for her?

• Bulgarian pepper (5 pcs.) And hot (1-2 pcs.);
• garlic (100 g);
• purchased tomato paste (0.7 kg);
• salt (50 g);
• sugar (250 g);
• oil (200 ml)
• fermented vinegar (125 g).

Peppers are ground in a blender to a puree state, the same is done with garlic. Combine it with the rest of the dressing ingredients. It is poured over zucchini, stewed for about an hour. Hot packed in jars.

Almost mushrooms

This winter zucchini salad is definitely good because it is eaten both separately and added to other dishes, seasoned with onions and olive oil, like mushrooms.
Young fruits (3 kg) cut into thin circles or cubes, pour fragrant sweet and sour marinade. It consists of a mixture of oil, preferably olive, and vinegar, which are taken in a glass, sugar and salt - 50 g each. Squeeze 10 cloves of garlic here. Marinated zucchini for at least three hours. Further, in the same bowl they are sent to the fire and boiled until the circles become slightly transparent. By the time it is 20-25 minutes. Everything can be laid out and rolled up. Just make sure that the contents of the jar are completely covered with marinade.

Salad with champignons

A salad of fresh young zucchini with mushrooms for the winter will allow you to show off the original and unused workpiece. In addition to the main vegetable (let's take the standard 3 kg), the recipe includes:

• champignons (1 kg);
• fleshy, dense tomatoes (1 kg);
• onion (0.5 kg);
• dill greens - a large bunch.

To overcook vegetables, you will need about a glass of oil, for salad dressing - salt (2 tablespoons with a slide), pepper (to taste), vinegar (200 ml).

Zucchini cut into circles, quickly fried in hot oil. Mushrooms are overcooked in another pan. Both components are combined and stewed over low heat for 10-15 minutes. Then, onion rings, tomato slices, chopped greens are added to the zucchini-mushroom mixture. All this is seasoned with spices, vinegar, put out a little more.

The salad is packed in half-liter jars, sterilized for half an hour.

With vegetables in tomato sauce

For 6 kg of fresh young zucchini, we take the following set of products:

• carrots - 1 kg;
• tomatoes - 2.5 kg;
• white roots (celery, parsnips) - 0.1 kg;
• onion - 0.25 kg;
• a bunch of greens (parsley, celery);
• 3 tbsp. spoons of salt and sugar;
• frying oil - about 450 ml;
• fragrant and black pepper to taste.

The preparation of the snack consists of 3 stages.

1. Zucchini is cleaned, cut into thin circles (0.8-1 cm), fried in oil, allowed to cool slightly. It is important that when put into jars, pieces of vegetable do not spread.
2. Minced vegetables are prepared from carrots, onions, white roots. Vegetables are rubbed or finely chopped, fried in oil. Chopped herbs are added to the finished mixture.
3. Prepare tomato sauce. To do this, puree the tomatoes, add salt, sugar.

When all three components are ready, they are placed in layers in the dishes: sauce on the bottom, then zucchini, minced vegetable on top, sauce again. Vegetables should be put tightly, but not pushed, so that the tomato filling freely penetrates between the layers and covers the salad on top.
Filled liter jars are sterilized at 100⁰ C for 30 minutes, after which they are hermetically sealed.

Zucchini in Georgian

This salad is somewhat reminiscent of a “light”, only not from eggplant, but from zucchini, and it is also prepared for the winter. What is the dish made of?

1. From zucchini (the recipe is for 5 kg), which are cut into rings, fried in oil.
2. Spicy garlic-pepper dressing. To cook it, you need, as in the "light":
   • bell peppers (fleshy, red) - 10 pieces;
   • hot pepper - 1-2 pieces;
   • garlic - an incomplete glass (200 g);
   • vinegar - 200 ml.

Peppers and garlic are crushed in a blender to a homogeneous mushy mass, vinegar is added to the mixture. Fried circles of vegetables are dipped in spicy dressing, placed in half-liter jars. Then they are sterilized for about half an hour and corked.

Well, how about without caviar?

Salads are salads, but we simply have to offer a version of the famous zucchini caviar for the winter, so write down the recipe. Let's say right away that it will be very tasty, although some housewives have a biased attitude towards mayonnaise. We won’t persuade, it’s better to try it, and then draw your own conclusions.

Let's start with zucchini. Choose large, ripe fruits with hardened skins and well-formed seeds. They need to be cleaned, the fibrous inside removed, and the “boats” of the pulp should be left for the caviar. We will weigh them - in the proposed recipe for zucchini, you need 7 kg. At the end of the preparatory work, we pass the pulp through a meat grinder.

Now let's prepare the rest of the ingredients:

1. We clean 1.5 kg of onions and also pass through a meat grinder.
2. Using a press, crush a large head of garlic.
3. Cooking:
   • salt (50–60 g);
   • sugar (2 cups);
   • oil (2 cups);
   • tomato paste, better store-bought (0.5 kg);
   • mayonnaise (0.5 kg);
   • citric acid (2 teaspoons with a slide).

We combine zucchini puree with onions, cook for 2 hours over moderate heat. To keep the pulp from shrinking, stir regularly.

After 2 hours, add oil, tomato paste, mayonnaise, sugar, salt and cook for another 45 minutes.

The final touch is garlic and citric acid. After they are added, the caviar languishes for 15 minutes.

The finished dish is packed in sterile dishes, rolled up, after a day, when the jars have cooled, they are put away for storage.

In addition to caviar, salads, excellent marinated preparations for the winter are obtained from fruitful zucchini, they can be combined with cucumbers and eggplants, seasoned with nuts, ginger, lemon ... Dare, and you will definitely find your recipes, which someday they will say: “So my mom cooked."

Simple and delicious recipes:

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In the squash season, we all do winter preparations, and despite the fact that time dictates the fashion for frozen foods, and many consider conservation to be remnants of the post-Soviet past, the preparation of vegetables and fruits in the “canning format” is still relevant.

On cold winter evenings, it's so nice to open a jar of zucchini salad, or just spread zucchini caviar on bread ...

As you may have guessed from the title of the article, we will talk about harvesting zucchini for the winter. I will talk about how to freeze zucchini for the winter in the next article, and here we will discuss preparations from zucchini using canning.

I took most of the preparations for the winter from zucchini presented here from my mother's and grandmother's notebook (they have one for two). These recipes for zucchini preparations are time-tested, the proportions are 100% correct, so they can be safely called the “Golden Fund of Classical Preservation”.

Dear friends, if you have your own proven recipes for zucchini preparations for the winter, please share in the comments.

Zucchini with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

If you like simple preparations for the winter from zucchini, then you will certainly like my today's zucchini salad for the winter with tomato paste and garlic. The beauty of this winter zucchini salad recipe is its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Zucchini ragout for the winter

Many housewives stock up on zucchini for the winter, preparing various canned dishes from them. One of them is zucchini stew for the winter without sterilization. Preservation turns out to be very tasty, fragrant, slightly spicy thanks to hot pepper (its amount can be adjusted to taste). See how to cook.

Zucchini caviar with mayonnaise for the winter

Zucchini caviar with mayonnaise for the winter is one of my family's favorites. Caviar is very tasty, fragrant and a little spicy. I like to puree vegetables with a blender, so the caviar is especially tender and homogeneous. Recipe with photo see.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade preparation, easy to prepare and accessible to everyone. You won't need much time for this recipe. It is only necessary to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. See how to cook.

"Yurga" from zucchini for the winter

Yurga from zucchini is a delicious salad appetizer that will probably sell out very quickly in the cold season. All the ingredients for Yurga are simple and affordable, so I'm sure it will not be difficult for you to cook it too in order to get a portion of excellent preservation for the winter in the pantry. Recipe with photo.

Snack of zucchini for the winter with tomato sauce

You can cook a lot of interesting preparations from zucchini, not only the well-known zucchini caviar. As a confirmation of my words, I want to introduce you to a very tasty appetizer of zucchini for the winter. It also contains bell pepper - it goes well with zucchini. This zucchini appetizer is also prepared for the winter with tomato sauce, garlic and vinegar, so it turns out spicy and bright in taste. See recipe with photo.

Marinated zucchini for the winter without sterilization (triple filling)

If for some reason you don’t like the process of sterilizing jars with blanks in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. A successful recipe for a sweet and sour marinade for zucchini has long been written in my notebook, so I decided to cook pickled zucchini with triple filling to introduce you, dear friends, to this method of pickling zucchini without sterilization. Detailed recipe with photos.

Zucchini caviar as in the store

Guests often ask me for the recipe for this blank, so I think you will be interested in it too. I will not argue that this is a recipe for squash caviar as in a store according to GOST, but that the taste and appearance of the finished caviar is very close to the store - a fact. There is nothing complicated in the cooking process, but there are still certain nuances. See recipe with photo.

Zucchini and cucumber salad with chilli ketchup

I bring to your attention a new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe, and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but in order for the finished cucumbers and zucchini to turn out crispy, you need to tinker with the sterilization of jars with blanks. See recipe with photo.

A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad are crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step by step photos .

Winter zucchini preparations are perhaps the most popular type of preservation, and zucchini canning recipes amaze with their culinary variety. And I suggest you try to cook an interesting, tasty and inexpensive zucchini preparation in a spicy sauce. The recipe for canned zucchini is very simple, quick and easy to prepare, without long preparations and boiling. How to cook zucchini for the winter in a spicy sauce, you can see

Canned Zucchini with Chili Ketchup

If you like new and interesting preparations for the winter from zucchini, then canned zucchini with chili ketchup is an excellent reason to slightly change traditional recipes. In terms of composition, the recipe for canned zucchini with chili ketchup is very simple, and thanks to a small portion, canning zucchini will be quick and easy. How to cook canned zucchini with chili ketchup (recipe with photo step by step), see.

How to freeze zucchini for the winter: a proven way!

A recipe with a photo of how to freeze zucchini for the winter, you can see .

Canned zucchini according to my mother-in-law's recipe (without sterilization)

Sweet and sour marinade, balanced in taste, garlic, spices and aromatic herbs - everything you need for perfect canned zucchini. See the recipe with step by step photos.

The recipe for the famous Ankle Bens zucchini salad can be viewed.

Spicy zucchini for the winter with mustard

I bring to your attention an interesting recipe for canning zucchini with mustard, garlic and dill. Crispy slices of zucchini in a sweet and sour filling with a distinct taste of mustard and garlic, in the company of dill and black pepper, were liked by all members of my family. How to cook zucchini for the winter with mustard, I wrote.

Pickled zucchini for the winter with tomatoes

How to cook pickled zucchini with tomatoes, you can see.

Adjika from zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried zucchini for the winter in tomato sauce

Very tasty and interesting preparation for the winter from zucchini! Try it, you will definitely like it! Recipe with step by step photos.

You can see the recipe for zucchini marinated with garlic.

Zucchini salad for the winter "Riddle"

Do you know why the salad has such a name? Because in finished form, it is very difficult for the uninitiated to guess that zucchini is part of this homemade preparation - their taste is not felt at all. How to cook a salad I wrote .

Zucchini caviar as in the store

Ingredients:

• 1 kg zucchini
• 150 grams of carrots
• 200 grams of onion
• 2 cloves of garlic
• 2 tbsp. spoons of tomato paste
• refined sunflower oil for frying,
• salt, pepper, 1 bay leaf, dried herbs (dill, parsley, basil, oregano).

Cooking:

Peel the zucchini and cut them into small cubes, fry the zucchini in hot oil until golden brown, stirring constantly so as not to burn. Next, put them in a cauldron or saucepan.

Grate the carrots on a coarse grater, chop the onion, also fry the vegetables separately until golden brown and transfer to a cauldron.

Add tomato paste, garlic, bay leaf, salt, spices to taste and at the end 150 g of boiled water to the vegetables and start simmering over low heat, stirring occasionally.

Everything should be stewed for at least an hour, if the liquid becomes completely small, add a little, but do not overdo it, the caviar should not be too liquid, but also dry.

If you have a slow cooker, then this caviar can be done in the "Extinguishing" mode.

Let the caviar cool down a little, beat it in a food processor or blender, cool it in the refrigerator. The caviar is ready for use.

If you decide to roll it up, put the beaten caviar back into the cauldron and boil it (be careful, it shoots a lot, boil the caviar over low heat for 20-30 minutes, stirring constantly, preferably with rubber gloves).

Sterilize the jars and lids in advance, fill the jars with caviar and sterilize for 1 hour in boiling water. Roll up or roll up. Wrap in a blanket until completely cool.

Everyone will like it delicious salad for the winter of zucchini, which can turn out sweet, moderately spicy and fragrant or spicy, burning, thanks to the addition of a large amount of hot pepper. Due to the fact that the taste of zucchini is neutral, this vegetable goes well with any other ingredients: vegetables, herbs, spices.

Salads for the winter: the most delicious of zucchini

If we talk about the classic blank, then the first thing to do is to highlight delicious salad for the winter from zucchini "Teschin" language". This appetizer turns out fragrant and spicy, ideal for a feast and family dinner.

Young zucchini - 3 kilos

Carrot - 3 pcs.

Bulgarian pepper - 3 pcs.

Garlic - 100 grams

Hot pepper - 1 pc.

Tomato paste - 500 ml

Vegetable oil - 200 ml

Table vinegar - 180 ml

Rock salt - 2 tablespoons

Granulated sugar - 180 grams

Tomato paste in the recipe can be replaced with one and a half liters of homemade tomato puree. For the Teschin Tongue recipe, it is necessary to cut the main ingredient into long plates along the vegetable, the thickness of the plate should be about 5 mm. You can also cut the fruits into rings or halves of the plates, so the salad will be more convenient to lay out in jars.

Carrots should be peeled and washed, then grated using a coarse grater, you can also take a special grater, then the carrots will turn into thin long straws.

The heads of garlic should be divided into cloves, peeled and chopped in a blender into a pulp. If there is no blender, then the good old garlic press will help you, but it takes more time to grind this option.

Bulgarian pepper will be a juicy addition to our salad, add a sweet taste to it, so it should be peeled and cut into thin strips (half rings).

In the absence of tomato paste, puree can be made at home using fresh tomatoes. Tomatoes can also be chopped with a blender or use a meat grinder.

The main pungency in our recipe is given by hot pepper, which must be cut into thin strips. When processing pepper, be careful because it can cause skin irritation, it is advisable to handle the hot pepper, wearing rubber gloves. You can add not one, but 2-3 peppers if you like really hot snacks.

When all the ingredients are prepared, they must be transferred to a large saucepan, sugar and salt, table vinegar and vegetable oil should be sent to them. The ingredients with the marinade should be mixed so that the spices are evenly distributed, in this form it should be left for one hour, during which time the vegetables will release the juice.

After an hour, put the pot with the vegetable mix on the fire, bring to a boil, and then cook for another 40 minutes, stirring regularly so that the vegetables do not burn through.

While the salad is stewing, you can start preparing glass containers. Banks must be washed and sterilized in any way convenient for you. After extinguishing very tasty zucchini salad for the winter ready, it can be laid out in jars and closed with iron lids. Rolls should be turned upside down, covered with a blanket and wait for them to cool, this will take a day. After that, they can be transferred to the place where the blanks are stored, but within a week or two it is better to “look at them” to make sure that the lids are not swollen, and the salad is ready for long-term storage.

Delicious zucchini salad for the winter

If you take a modest set of ingredients, you can prepare delicious zucchini salad simple for the winter, which will include only garlic and horseradish, thanks to which your snack will turn out fragrant and spicy.

Zucchini - 2.5 kilos

Sweet pepper - 1 kilo

Head of garlic - 2 pcs.

Horseradish root - 100 grams

Parsley greens - 5-6 sprigs

Vegetable oil - 300 ml

Tomato juice - 100 ml

Granulated sugar - 100 grams

Salt - one and a half tablespoons

Table vinegar - half a glass

At the very beginning, vegetables should be washed properly, pay special attention to zucchini, in which particles of soil can “hide” in the skin, which should be washed if you do not plan to peel young fruits from the skin. Most often, large, overripe fruits are cleaned from the skin and seeds. Peppers should also be washed, and the pods should also be cleaned of seeds inside.

As for horseradish, last year's roots have dried up during storage, so they must first be soaked in cold water overnight. When soaking, horseradish roots will become juicy again. Horseradish along with garlic cloves should be passed through a meat grinder.

For delicious zucchini salad "Fingers" for the winter vegetables can be chopped in any way you like: they can be cut into cubes, circles or sticks. Pepper should be chopped into strips. You can exclude bell peppers from the recipe, leaving only zucchini and hot ingredients.

For the marinade, it is necessary to mix tomato juice with refined vegetable oil in a large saucepan, send sugar and salt to the mixture in the amount indicated in the recipe. Here in the pan it is necessary to put the chopped mass of garlic and horseradish, chopped pepper and chopped zucchini. Stir the food so that the marinade is evenly distributed, and then put on fire. you can also add red hot pepper, for example, add ground red pepper.

From the moment of boiling, cook the vegetable mass for 20 minutes, the fire should be medium to maintain a boil, but at the same time, so that it is not stormy. When about five minutes remain before the end of cooking, the main preservative, acetic acid, must be poured into the vegetable mass.

When you are ready to lay out the salad in jars, on top of each you need to put one sprig of parsley with herbs. In this recipe, it will be mandatory to sterilize the product before tightening the lids. Each half-liter jar should be sterilized for 10 minutes, covering it with an iron lid. After sterilization, you can hermetically seal the jars and put them on sterilization.

It is better to store in a cool room or pantry where sunlight does not reach. If you choose a recipe without sterilization, then you must store the seamings in the refrigerator.

Delicious zucchini salad for the winter: video

Enjoy special love winter salads are the most delicious of zucchini with Korean-style spices, and this is well deserved, because thanks to a variety of spices, the taste of vegetables and their aroma is truly unique.

Zucchini - 1.5 kilos

Bulgarian pepper - 200 grams

Carrot - 0.5 kilo

Garlic - 2 medium heads

A mixture of spices "in Korean" - 2 tbsp.

Refined oil - half a glass

Natural apple cider vinegar - half a glass

Salt - a tablespoon

Sugar - half a glass

Many hostesses prefer not to use a ready-made set of spices for Korean-style carrots, due to the presence of turmeric in the mixture, which gives the vegetables a yellow tint. Turmeric goes well with carrots, but it can give zucchini slices an unhealthy yellowness. You can mix spices yourself, for example, by contacting spice merchants in the market, who can make a suitable mix that meets all your wishes.

Let's start with zucchini: the fruits must be thoroughly washed with running water (if necessary, overripe vegetables should be peeled, and the loose core and large seeds removed). For zucchini, we will take the same grater as for Korean carrots. Zucchini straws are quickly marinated, and the appetizer has a very appetizing appearance.

So that you can easily prepare delicious zucchini salad for the winter, photo the recipe is at your disposal. The step-by-step photographs show all the steps of preparation, and also show how to grind all the ingredients.

In addition to bell peppers, you can also add onions to delicious zucchini salads for the winter, which will perfectly fit into the palette of vegetable flavors. The onion must be cut into very thin half rings so that it turns out to be crispy and tasty in a pickled form.

Peeled carrots should be grated in the same way as zucchini, and then mix all the vegetables together in a wide bowl. At this stage, seasoning and chopped garlic in a blender are also added to the vegetables. The bowl of vegetable mixture should be left in the refrigerator for five hours to allow the ingredients to release the juice.

Separately, you need to prepare a marinade for our Korean salad: mix vinegar with vegetable oil and stir sugar and salt in it. The marinade does not need to be brought to a boil or even heated, it is mixed cold with chopped vegetables, and laid out in sterilized jars without heat treatment.

Since we did not stew vegetables at the cooking stage, we cannot do without sterilization. This time, half-liter jars must be sterilized in boiling water for 20 minutes, maintaining a minimum boil over low heat. And the jars must be covered with iron lids so that drops of liquid from the pan do not get inside.

Without sterilization, you can store blanks in the refrigerator for 1-2 months by closing the jars with nylon lids. You can try aromatic Korean-style snacks in a couple of days, thanks to this method of grinding the ingredients, they will quickly marinate.

Delicious zucchini salad for the winter: photo

Along with Mother-in-Law's Tongue, lecho can be called the most popular recipe, and it will be. Again, back to the fact that, due to their neutral taste, zucchini is combined with other vegetables. Bulgarian pepper, tomato sauce and onion will make a great company for young tender zucchini.

Young housewives may need a recipe on how to prepare delicious zucchini salad for the winter, video a lesson with a description and step-by-step demonstration of the cooking process. Guided by the video master class, you will be able to get acquainted with all the intricacies of harvesting technology: how to grind ingredients, how to prepare tomato sauce and marinade, how to stew a salad and how to roll it into jars.

zucchini salad for the winter, delicious recipes in this case do not involve stewing, but preliminary frying zucchini slices in vegetable oil until golden brown. The fried circles should be folded into a saucepan.

Separately, in a frying pan, it is necessary to fry the onion chopped into thin half rings, and add it to the fried zucchini circles. Then send garlic chopped on a garlic press and chopped celery greens there. The vegetable bowl should be seasoned with ground pepper, salt and, if desired, red hot pepper.

It remains only to add to the vegetable oil and mix the ingredients thoroughly. We will add vinegar to the jars after sterilization, so the raw salad should be laid out in clean half-liter jars and put on a 25-minute sterilization, then pour one tablespoon of vinegar into each and again put on sterilization in boiling water, this time just for 5 minutes. After that, you can hermetically seal the jars, and after a month enjoy the taste of fragrant zucchini salad.