Delicious zucchini twists. How to make delicious zucchini for the winter

Canned zucchini is Summer mood, saved in in better shape. They have an amazing feature: they look perfect on any table of European and oriental cuisine, highlight the taste of other dishes, refresh in the heat, make meat dishes juicier. Let's look at how to preserve zucchini for the winter.

There are “golden recipes” for canning zucchini - such that the taste after processing not only does not deteriorate, but is also enriched thanks to the marinade, spicy notes of garlic and aromatic herbs.

People who prefer a creative approach to cooking will doubly enjoy working with zucchini: for the winter at home, you can prepare zucchini on its own, make caviar, lecho, adjika, and salad. Exotic lovers choose squash jam and candied fruits.

Small, thin-skinned young zucchini are suitable for canning.
Suitable for caviar ripe vegetables, but the seeds must be removed.
Empty glass jars must be sterilized in all recipes.
There is a little psychological secret delicious zucchini: when canning, they are placed in liter jars so that the dish does not “get boring”, and its quantity is enough to please the household, but not tire them.
Suitable for salads enamel cookware to avoid unwanted chemical reactions with acetic acid.

Calorie content of canned zucchini

Amazing fact: canned zucchini less caloric than fresh ones. This is due to the fact that caloric content canned vegetables is also determined by the components that make up the marinade - water, sugar, spices.

The dietary value of zucchini lies in the presence dietary fiber, fiber - elements involved in metabolic processes and promoting the removal of toxins from the large intestine. Zucchini reduces cholesterol levels in the blood and is a hypoallergenic product.

Average of the data nutritional value 100g canned zucchini indicated in the table:

Classic winter zucchini recipe

The ideal canned zucchini has a balanced flavor, is crisp, and retains its fresh shape. Classic recipe verified by time and guarantees a successful result. Preparation involves sterilization. Exit finished product is 8 liters.

Ingredients:

Fresh zucchini – 5 kg;
Water – 3.5 l.;
Salt – 5 tbsp. l.;
Garlic – 10 cloves;
Sugar – 4 tbsp. with a slide;
Vinegar 9% – 300 ml;
Fresh herbs (horseradish or blackcurrant leaves, parsley) - optional.

How to cook:

Sterilization of empty jars.
Marinade. Pour vinegar into boiling water with sugar and salt and heat for 3 minutes.
Banking. Place the chopped zucchini, herbs, and garlic in sterile jars and pour in the marinade.
Sterilize filled jars in boiling water for 7-10 minutes.
Storage. Screw on the lids, place the jars with the lid down, insulate the outside, and leave for a day.

Video recipe

The recipe is to die for

The peculiarity of the recipe is the addition of tomatoes. The product yield is 5 liters.

Ingredients:

Young zucchini – 3 kg;
bell pepper- 1 kg;
Garlic – 2-3 heads;
Tomatoes – 500 g;
Vegetable oil – 300 ml;
Vinegar 9% – 130 ml;
Sugar – 200 g;
Salt – 2 tbsp. l.;
Hot red pepper (chili) - to taste.

Preparation:

Sterilization of empty jars.
Preparation. Red vegetables and garlic are chopped until smooth in a blender, zucchini is cut and mixed with vegetable paste. Spices and oil are added to them.
Cooking. The mixture is brought to a boil, then simmered under the lid for 15 minutes. Vinegar is poured in and heated without a lid for another 3 minutes.
Banking.
Storage. Screw on the lids, place them upside down, wrap them in a blanket, and leave them for a day.

Video cooking

How to pickle zucchini without sterilization

Preparing zucchini is a simple matter. Boil the marinade, boil the filled jars, leave for a day, and you can serve. The proposed recipe simplifies the cooking process even more: lengthy heat treatment after filling the jars. However, empty cans for preservation still need to be sterile.

Ingredients:

Fresh zucchini – 1.5 kg;
Garlic – 7-10 cloves;
Salt, sugar - 3 tbsp. l.;
Vinegar 9% (at higher concentrations, dilute with water) – 5 tbsp. l.;
Bay leaf, fresh parsley, peppercorns - at personal discretion.

Step-by-step preparation:

Sterilization of empty jars.
Cooking. Soak the zucchini in water for 2 hours.
Marinade. Add spices, herbs, vinegar to boiling water, heat for 3 minutes and bring to a boil again.
Preparation. Boil sliced zucchini in the marinade for 7-8 minutes.
Banking.
Storage. Close the jars hermetically, place the lid down, and insulate the outside. Leave for 1 day.

Delicious winter preparations from zucchini

Zucchini salad for the winter

A winter snack leaves a pleasant aftertaste and warms up the body and soul.

Ingredients:

Fresh zucchini – 3.5 kg;
Salt – 2 tbsp. l.;
Sugar – 1 tbsp. l.;
Carrots – 5 pcs.;
Garlic – 4 heads;
Vinegar 9% – 250 ml;
Sunflower oil – 0.5 l.;
Spicy seasoning (red pepper, chili pepper) - to taste.

Preparation:

Sterilization of empty jars.
Preparation. All fresh vegetables cut in small pieces.
Brine. The oil is mixed with all the spices.
Salting. Keep vegetables in brine for 4 hours.
Stuffing in jars.
Storage. Screw on the lids, turn them over, wrap them in a blanket, and let cool for 1 day.

Adjika from zucchini for the winter

Ingredients:

Zucchini (it doesn’t matter whether old or young) – 3 kg;
Tomatoes – 1.5 kg;
Carrots – 0.5 kg;
Bell pepper – 0.5 kg;
Salt – 2 tbsp. l.;
Sugar – 100 g;
Garlic – 1 head;
Sunflower oil – 200 ml;
Vinegar 9% – 100 ml;
Ground red hot pepper – 2.5 l.

Preparation:

Peel the vegetables, grind them using a blender or meat grinder, and combine them into one mass.
Add sugar, red pepper, salt, butter.
Boil the mixture in enamel pan 40 min.
Chop the garlic, add to the vegetables, cook for another 5 minutes.
Add vinegar, cook for 2 minutes.
Place adjika in sterile jars, seal them with lids, place them upside down, and wrap them in a blanket. Leave for one day.
Place the jars, lids up, in a cool, dark place.

Video recipe

Zucchini caviar for the winter

With a warm red color and the consistency of thick sour cream, squash caviar will truly delight you on cold winter days, reminiscent of summer.

Ingredients:

Zucchini – 1.5-2 kg;
Tomato paste – 2 tbsp. l.;
Carrots – 0.5 kg;
Bell pepper – 0.5 kg;
Onion- 2 pcs.;
Salt – 2 tbsp. l.;
Sugar – 1 tbsp. l.;
Vegetable oil – 200 ml;
Vinegar 9% – 200 ml;
Ground black pepper – 1 tsp;
Garlic – 7 cloves.

Preparation:

Peel and seed vegetables (except garlic and onions) and chop until smooth.
Fry finely chopped onion until translucent in a thick-walled bowl (wok or cast-iron duck pot).
Add vegetable mixture to the onion, bring to a boil, uncovered, over high heat. Pour in vegetable oil, cook over low heat for 50-60 minutes.
Add tomato paste, chopped garlic and spices, cook for another 15 minutes.
Pour in vinegar, cook for 2 minutes.
Place the mixture in sterile jars, seal them with lids, turn them upside down, and wrap them in a blanket. Leave for 1 day.
Turn the jars upside down and put them in a cool, dark place.

Spicy zucchini appetizer is delicious and healthy dish, which can be served as a side dish, as a salad, and as an appetizer with vodka. This appetizer can be prepared for the winter using the preservation method, or it can also be a quick fix to the table.

There is always a lot of zucchini, especially in season, so you can buy them at any store. In this case, it is best to use young zucchini. This way you won't have to waste time peeling and removing seeds.

The main secret of successful savory snacks with zucchini, choose your spiciness. Not everyone loves too much spicy dishes, some people only like a little spice, a certain aftertaste, while others take everything from life and if the dish contains pepper, there should be a lot of it. Experiment, add different hot sauces, pepper and other spices and you will find your original and very delicious snack.

How to make a spicy zucchini appetizer - 15 varieties

To have something to treat your guests and family in winter, prepare this appetizer.

Ingredients:

Zucchini - 3 kg
Chili pepper - 2-3 pcs.
Garlic - 3 teeth.
Tomato paste - 400 ml
Sunflower oil - 200 ml
Onion - 3 pcs.
Carrots - 600 g
Vinegar 5% - 250 ml

Preparation:

First of all, let's prepare the vegetables. Clean the zucchini and cut into strips. Cut the pepper into small pieces. Cut the onion into half rings. Peel the carrots and three coarse grater.. Dilute the tomato paste with drinking water, you should get about 1 liter of juice. Fry the carrots and onions in a frying pan with a small amount oils Mix all ingredients in a deep saucepan. Place it on the fire and simmer the vegetables for 20 minutes. A few minutes before the end of cooking, add vinegar.

Banks must first be sterilized.

Place the snack in jars and seal.

Serve these zucchini with boiled potatoes, then you won’t be able to pull your family’s ears off.

Ingredients:

Zucchini - 1 pc.
Honey - 50 ml
Garlic - 2 teeth.
Vinegar
Oil

Preparation:

Clean the zucchini and cut into thin slices. Mix honey, half a tablespoon of vinegar, chopped garlic and a spoonful of vegetable oil. Add a little salt and mix well. Pour the resulting marinade over the zucchini. Finely chop the dill and add to the zucchini. Mix well again and leave for 30 minutes.

This colorful, delicious snack can be prepared for a holiday or for every day. It is simple to prepare, but troublesome.

Ingredients:

Zucchini - 3 pcs.
Tomatoes - 3 pcs.
Cheese - 100 g
Garlic - 3 teeth.
Greenery
Mayonnaise
Eggs - 2 pcs.

Preparation:

First, let's prepare all the ingredients. Cut the cheese into slices approximately 0.5 cm thick. Cut the tomatoes into small pieces. Finely chop the greens and garlic. Cut the zucchini into slices approximately 5 mm thick. Beat the eggs with salt and pepper.

Pour the flour onto a plate and heat the oil in a frying pan. Now roll each piece of zucchini first in egg, then in flour. Fry each piece of zucchini on each side for 4-5 minutes. On hot zucchini lay out a slice of cheese and a slice of tomato, having previously greased it with mayonnaise. Sprinkle with herbs and garlic. Let's pepper it. Roll up the rolls. To prevent the rolls from falling apart, you can pin them with a toothpick.

Bon appetit.

An abundance of vegetables always decorates the table.

Ingredients:

Zucchini - 1 pc.
Onion - 1 pc.
Carrots - 1 pc.
Tomato juice - 500 ml.

Preparation:

Heat a frying pan with oil. Fry onions and carrots on it. First cut the onion into thin half rings and grate the carrots on a fine grater. Add finely chopped pepper. Then add the zucchini cut into rings. Mix well. Then pour in the appetizer. tomato juice.

To prepare tomato juice, you need to peel the tomatoes and grind them using a meat grinder.

Mix the appetizer in a frying pan and add a little salt. Cover with a lid and simmer until the zucchini becomes soft.

We serve the appetizer to the table.

There is nothing easier than preparing this salad. Only two ingredients, but the taste is incredible.

Ingredients:

Zucchini - 2 pcs.
Canned white beans - 1 can
Lemon - 1 pc.
Chilli

Preparation:

Cut the zucchini into small pieces. Then blanch the zucchini in salted water for 2-3 minutes. You want the zucchini to become soft and acquire a salty taste. Grate the lemon zest using a fine grater. Squeeze the juice out of the lemon. In a salad bowl, mix beans, zucchini, juice and lemon zest. Salt and pepper, add a spoonful of ground chili pepper. Leave the lard for 30 minutes in the refrigerator, then season with oil.

Zucchini - incredible healthy vegetable. You can cook them in a variety of ways. Cutlets, salads, soups and more. Let's try to prepare a snack.

Ingredients:

Zucchini - 2 pcs.
Garlic - 1 head.
Vegetable oil - 30 ml
Wine vinegar - 1 tbsp.
Honey - 50 ml

Preparation:

Peel the zucchini and cut into thin circles. Salt the pieces generously and mix well. Leave the zucchini for 30 minutes.

Meanwhile, prepare the marinade. Peel the garlic and put it through a garlic press. Mix garlic with oil, honey, vinegar. Mix everything well. Finely chop the celery and add it to the marinade.

Place the zucchini in a colander to drain excess juice. Pour the marinade over the zucchini, mix well and leave in the refrigerator for 20 minutes. You can add onions before serving.

An elementary snack for a guest on the doorstep, when there is no time, but you want to eat deliciously.

Ingredients:

Zucchini - 1 kg
Walnuts- 100 g
Parsley - 1 bunch
Garlic - 2-3 teeth.
Oil

Preparation:

Cut the zucchini into medium pieces. Fry the zucchini in a heated frying pan with a little oil. Finely chop the parsley, garlic and nuts. Mix butter, nuts, parsley and garlic. Season the fried zucchini with the resulting sauce.

Bon appetit.

Very interesting option serving salad with zucchini. This appetizer can be canned or served immediately after preparation.

Ingredients:

Carrots - 1 pc.
Pepper - 1 pc.
Onion - 3 pcs.
Garlic - 3 teeth.
Tomatoes - 3 pcs.
Zucchini - 1 kg
Dill
Chili pepper - 1 pc.

Preparation:

Peel the carrots and grate them on a coarse grater. Cut the onion into small pieces. Chili peppers are seeded and cut into small pieces. Scald the tomatoes with boiling water and peel them. Cut the tomato pulp into small pieces. Finely chop the garlic. Three zucchini Korean grater. Peel the bell pepper from the seeds, cut off the stem and cut into small pieces.

Turn on the multicooker in frying mode for 15 minutes. Pour in vegetable oil and add chili peppers, carrots, onions, bell peppers and garlic. After the specified time, turn off the frying mode and add zucchini, tomatoes, horseradish, spices salt and pepper. Close the lid of the multicooker and turn off the sauté mode for 30 minutes. Then we transfer the appetizer into a salad bowl and serve.

This salad can be served either cold or hot, it all depends on your preferences.

Ingredients:

Zucchini - 3 pcs.
Walnuts - 100 g
Parsley
Garlic - 2 teeth.
Ground black pepper

Preparation:

Cut the zucchini into small cubes. Salt the zucchini and mix. Leave the zucchini for 30 minutes until it softens and releases its juice. Walnuts chop, preferably with a knife. By chopping nuts with a blender, we risk losing the taste in the salad.

When the zucchini is salted, drain the excess juice and pat it dry with a paper towel. Place the zucchini in a wide-bottomed frying pan.

The zucchini must be laid out in one layer. If the size of the pan does not allow, then fry the zucchini in two stages.

Fry the zucchini for 5 minutes, then transfer to a salad bowl and mix with herbs, nuts and garlic. Salt and pepper to taste.

Bon appetit.

We all love Korean carrots. Some people use it in salads, while others serve it as a separate snack. Let's experiment with traditional recipe and add zucchini there. Tasty, satisfying and very healthy.

Ingredients:

Zucchini - 1 kg
Carrots - 1 pc.
Sugar - 40 g
Salt - 60 g
Coriander - 20 g
Red and black ground pepper- taste
Vinegar - 1 tbsp. l.
Bell pepper - 1 pc.
Vegetable oil

Preparation:

Three carrots on a grater in Korean style.

In this salad, it is better to use young zucchini, where there are no seeds yet.

Cut the zucchini into half rings and add to the carrots. We clean the bell pepper from the seeds and cut off the stalk. Cut the pepper into strips and add to the vegetables.

Mix all the vegetables in a salad bowl, add salt and leave for 20 minutes so that the vegetables release juice. Meanwhile, chop the garlic.

After 20 minutes, squeeze the vegetables from the juice and add the garlic. Next add sugar, vinegar, coriander, black and red pepper. Mix everything well. Season the salad with sunflower oil.

This appetizer can be served as a side dish for meat, or can be eaten as a main course. Tasty and very healthy, it does not require much time.

Ingredients:

Eggplants - 2 pcs.
Zucchini - 2 pcs.
Ginger root - 10 g
Chili pepper - 1 pc.
Soy sauce - 100 ml
Lemon - 0.5 pcs.

Preparation:

Cut the eggplants and zucchini into cubes and fry in a wok on each side for 3 minutes. The vegetables should have a beautiful golden color. After the vegetables are fried, place them in a sieve and let the excess oil drain.

Now let's prepare the dressing. Finely chop the garlic, ginger and chili pepper. Fry in a separate pan with 3 tablespoons of olive oil. Fry the vegetables for about 3 minutes. The main purpose of frying is for the vegetables to release their juices and flavor to the oil. Mix garlic, ginger, chili, juice of half a lemon and soy sauce. Mix well, add pepper and salt if desired.

Remove the vegetables from the sieve and place them in a salad bowl, pouring hot sauce over them.

Bon appetit.

Many people think that a vegetarian diet is boring and monotonous. However, this is a misconception. There are an incredible number of delicious, satisfying and very interesting recipes. vegetarian dishes. Take this appetizer for example.

Ingredients:

Zucchini - 3 pcs.
Carrots - 1 pc.
Young garlic - 1 bunch
Celery - 4-5 stalks
Ginger
Sesame oil
Dough - 3 sheets
Tomato paste

Preparation:

Finely chop the garlic and celery. Cut the zucchini and carrots into small cubes. Fry the carrots in sesame oil, after 3 minutes add garlic, celery, and zucchini. Mix everything well, add tomato paste, cumin and ground ginger. Mix well and simmer for 10 minutes.

We will set aside a small part of the resulting snack. Divide the rest into pieces of dough. Let's make envelopes from the dough and close the edges well. Fry the resulting envelopes in oil. The appetizer should be served with the filling set aside earlier.

Bon appetit.

A delicious vegetable snack will always decorate your table.

Ingredients:

Zucchini - 2 pcs.
Carrots - 1 pc.
Honey - 1 tsp.
Apple cider vinegar - 1 tsp.
Oil
Bell pepper 1 pc.
Dill
Parsley
Basil
Garlic

Preparation:

We clean the zucchini and cut it into thin slices.

You can use a vegetable peeler to get extra thin slices.

Pass the garlic through a press. Cut the bell pepper into thin slices. .

Salt the zucchini and leave for 20 minutes to release excess juice. Then drain the juice from the zucchini. Three carrots on a fine grater. Mix vegetables in a salad bowl.

Let's prepare the dressing, for this we mix the garlic, small greens and mix everything well. In a separate bowl, mix all liquid ingredients. Mix well and mix with herbs and garlic.

Pour the resulting sauce over the vegetables in the salad bowl.

If you haven’t tried this adjika yet, you’ve lost a lot. Be sure to prepare it for next winter.

Ingredients:

Zucchini - 1.5 kg
Carrots - 250g
Sweet pepper - 250 g
Garlic - 1 head
Tomato paste - 150 ml
Black pepper - 1 teaspoon
Red pepper - 1 s. L.
Salt - 25 g
Sugar - 60 g
Vinegar - 50 ml
Oil - 100 ml

Preparation:

Wash and clean the vegetables. Cut all the vegetables into arbitrary pieces and pass through a meat grinder. Now add tomato paste, oil, Bay leaf, sugar, salt. Mix everything well. Put the vegetables on the fire. Cook for 40 minutes after boiling. After boiling, add red and black pepper, garlic and mix everything well again. A minute before it’s ready, pour in the vinegar.

Pour the finished adjika into sterilized jars, after removing the bay leaf.

Wrap the jars in a blanket.

Spicy, juicy and incredibly aromatic, it is sure to please everyone without exception.

Ingredients:

Zucchini - 1.5 kg
Carrots - 250 g
Onion - 250 g
Vegetable oil - 0.5 cups
Vinegar 6% - 0.5 cups
Sugar - 0.5 cups
Salt - 1.5 cups
Garlic - head
Hot peppers

Preparation:

Grated zucchini and carrots in Korean style. Finely chop the onion. Mix all the vegetables, add garlic, sugar, salt, vinegar, pepper and oil. Mix everything well again. Leave the vegetables to marinate for 2.5 hours. In the meantime, sterilize the jars.

After 2.5 - 3 hours the vegetables will give nice juice. Stir the vegetables without pouring out the juice. Place the salad in sterilized jars.

Place a towel or silicone mat on the bottom of the multicooker. Place the jars, cover with a lid and fill with boiling water. The water should be level above the shoulders.

Sterilize the jars using the Multicook program for 10 minutes. Then we take out the jars and screw them on.

Zucchini was the second bread for the disappeared tribes of North American Indians. They probably knew many ways to prepare zucchini dishes long-term storage. Unfortunately, these recipes are not available to us at the moment. But other delicious zucchini dishes appeared: our housewives mastered recipes for caviar, solyanka, salads, stuffed zucchini, and also learned how to make jam, “turn” zucchini into pineapples and mushrooms. Recipes for zucchini dishes in Asian and Mediterranean style are in every woman's cooking notebook because they are common in foreign cuisine. This vegetable is happily prepared for future use in different ways.

Now, in order to save valuable time, let’s just remember the most interesting recipes, and while the zucchini harvest season is in full swing, we’ll try to stock up delicious dishes to the maximum. After all, zucchini is valuable and low calorie product, and in the summer – also the most a budget option delicious, various blanks for the winter.

Zucchini preparations for the winter - main technological points

Since the article will talk about all kinds of dishes and methods of preparation, we will focus on two general issues, related to all types of preservation: the choice of fruits and the main properties of the product, which are influenced biochemical composition zucchini and cooking methods.

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

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

It is easy to cook from zucchini: their absolutely neutral taste allows you to use any additional ingredients, seasonings and spices, as well as sugar, honey, fruit - to make jam or jam. Juicy fruits in combination with zucchini do not have to be boiled for a long time, since the pectin they contain binds the juices of other vegetables and fruits. If sterility conditions are observed during canning, some zucchini preparations do not need to be pasteurized. It is important to take into account the biochemical properties of pectin.

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

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

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

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

Ingredients:

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

Preparation:

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

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

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

Ingredients for 1 jar (1 l):

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

Spicy additives - to taste:

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

Preparation:

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

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

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

Ingredients:

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

Preparation:

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

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

Grind the cut-out pineapple centers into a pulp, place them in small bags and freeze - in winter, use the puree as a rejuvenating and firming face mask, defrosting the bags one at a time, as needed, and applying the mixture to your face for 20 minutes.

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

Ingredients:

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

Preparation:

Make a thick syrup from water and sugar: a drop should solidify on the saucer. To prevent the syrup from becoming sugary, add citric acid when cooking.
Place in hot syrup orange zest, peeled orange slices and peeled zucchini, cut into half rings. The shape of cutting the fruit can be changed as desired.
Boil oranges and zucchini in syrup for 20 minutes over low heat. Pack hot into jars.

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

For those who love mushrooms, but know that this food is heavy and unhealthy, the recipe will do Zucchini caviar with mushroom flavor. There are indeed mushrooms in this recipe, but only to create the illusion mushroom dish, and the main ingredient is dietary vegetable from the pumpkin family.

Ingredients:

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

Preparation:

Wash the vegetables, peel and cut into small cubes.
Fry in a frying pan until golden brown vegetable oil. Add pepper, seasoning, chopped porcini mushrooms. If necessary, add salt. At the end of simmering, add vinegar and stir.
Warm up sterile jars. Pack hot caviar into jars and seal immediately. Pasteurization time for 0.5 liter jars is 30 minutes.

Cooking tips!

If desired, you can add chopped dill and carrots to the dish.
For this dish, choose zucchini with firm flesh that is not overripe.
If you have free time and a lot of patience, you can surprise your guests or loved ones with an unusual cut of zucchini for mushroom-flavored caviar. Mushrooms are often cut into slices - cut the zucchini into slices lengthwise, and then use a mushroom cookie cutter to squeeze out shaped pieces from the pulp. Watching the surprise of guests trying such a treat is very interesting!

Next recipe zucchini preparation- an analogy to the spicy Caucasian appetizer made from eggplant. These vegetables have no botanical similarities, but the tangy dressing makes their differences completely invisible.

Ingredients:

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

Preparation:

Cut the prepared zucchini into slices. Fry until golden brown.
Grind the garlic, pepper into a paste, chop the herbs. Combine the ingredients, add vinegar and salt. Stir.
Place the fried zucchini in jars, coating each layer with spicy dressing.
Place jars filled up to the shoulders in boiling water. Pasteurization time for jars with a capacity of 0.5 liters is 20 minutes.

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

Let's be honest, Asian cuisine is not for everybody. Not every gourmet will agree to put his food to the test. digestive system due to the peculiar spicy dressings. But you don’t need to do this! It is enough to adjust the amount of hot spices to taste, while maintaining style Korean cuisine, which has found many fans in the CIS thanks to its simple technology, extravagant dressing and a cheap, affordable set of vegetables.

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

Ingredients:

Carrot
Salad pepper
Onion
Zucchini
Garlic

For the spicy dressing:

Chili pepper (or cayenne), powder
Sugar
Roasted sesame
Mustard seeds
Soy sauce
Vinegar
Vegetable oil

Special cooking tips! Volume table vinegar(9%) must be at least 3% of the total mass of the workpiece. Otherwise, the salad will have to be sterilized, and heat treatment vegetable salads contradicts the basic principle of their preparation. Balance the taste of the dressing so that salt, sugar, pepper and acid are felt equally - this is the basic principle of Asian cuisine. Don't forget to pay attention to the beauty of the cut.

Preparation:

Chop all prepared vegetables into thin and long strips.
Combine them in a container that is resistant to oxidation. Add chopped garlic.
Boil water, add salt and sugar, mustard, sesame seeds. Then cool until room temperature and add the rest of the dressing ingredients.
Carefully add the hot peppers, in parts, to the dressing last.
Pour the marinade over the vegetables and pack ready salad to banks. It is preferable to store the workpiece in the basement or on the top shelf of the refrigerator.

If you absolutely don’t have time to preserve zucchini, then simply cut them into cubes, circles, plates, strips - for all the dishes that you often prepare, and freeze them. It will come in handy!

Zucchini “Chili Rings” for the winter video

Zucchini preparations for the winter take pride of place on my modest culinary site. I carefully collected all the zucchini recipes for the winter from different people over the years to create my own collection of proven recipes for zucchini preparations.

It’s very convenient to open the page during the season: and canning zucchini for the winter - recipes with photos in front of your eyes, you just need to buy necessary ingredients on the market, and begin conservation. Despite the fact that many people consider preparing zucchini for the winter as “relics of the Soviet past” and prefer frozen products, I do not agree with this opinion.

If you prepare zucchini for the winter according to proven recipes, then canning zucchini for the winter is very tasty, especially in winter, and significantly saves time on daily preparation of salads. I also freeze zucchini for the winter; I have a freezer up to the ceiling for this purpose. There are nuances to freezing zucchini, and I will tell you how to properly freeze zucchini in the next article.

Now let's get back to canning zucchini. Zucchini canning for the winter amazes with its variety, and I am very glad that now recipes for canning zucchini are much more interesting than during my Soviet childhood. For example, my mother and grandmother never preserved adjika from zucchini, lecho from zucchini, mother-in-law’s tongue from zucchini for the winter or zucchini for the winter in Korean, and no one had ever heard of zucchini jam.

Thanks to the Internet, housewives learned what canning zucchini for the winter is - recipes with photos, when every step is photographed and described in great detail. And it is precisely these recipes for zucchini preparations that will be discussed in this article.

I bring to your attention, dear friends, zucchini preparations for the winter - best recipes, tested by me several times, which I hope you will like. All winter zucchini preparations presented on the page are finger-licking recipes. And this is no exaggeration at all!

Friends, what are your favorite zucchini preparations? Please share yours successful recipes Preserving zucchini for the winter in the comments!

Finger-licking zucchini for the winter

Simple and delicious recipe zucchini under the lid, fully lives up to its “finger lickin’ good” name. It should also be noted that zucchini is prepared for the winter “finger-licking”, without sterilization, which greatly simplifies the process of preparing zucchini for the winter. You can see how to cook finger-licking zucchini for the winter (step by step recipe with photos).

Zucchini like milk mushrooms

I have one for you wonderful recipe- zucchini under milk mushrooms for the winter. Yes, yes, as a result of pickling and canning, zucchini becomes similar to mushrooms in taste and density. This preparation turns out to be very budget-friendly and affordable if you talk about finances, but very tasty and beautiful if you evaluate its qualities. See recipe with photo.

Spicy adjika from zucchini for the winter

I suggest you prepare adjika, but not simple adjika, but zucchini adjika for the winter. Yes, yes, you can even make adjika from zucchini, can you imagine? This once again proves how versatile this vegetable is. How to cook, see.

Zucchini salad for the winter with cabbage, tomatoes and carrots

Preparing zucchini salad for the winter with cabbage without sterilization. This vegetable appetizer has long been a success in my family and traditionally takes one of the places of honor on the table. It's easy and quick to prepare. It is enough to chop all the vegetables, stew them together, put them in sterilized jars and roll them up using a special machine. How to cook, see.

Pickled zucchini for the winter without sterilization in a liter jar

Dear friends, according to your numerous requests in the comments, I have prepared for you a recipe for pickled zucchini liter jar. We will cook zucchini in a liter jar without sterilization - with triple fill, which greatly simplifies the entire canning process. Marinated zucchini for the winter without sterilization turns out very tasty, juicy and crispy. The herbs and spices make them incredibly flavorful. I wrote about how to seal zucchini in liter jars.

Zucchini caviar "You'll lick your fingers"

So I became interested in what would happen in the end. Looking ahead, I will say that the result did not disappoint me at all. Even though the squash caviar “You'll Lick Your Fingers” is prepared at home, it turns out very similar to the store-bought caviar that was sold when I was a child. Recipe with photo.

Zucchini salad for the winter with rice

I suggest you try to cook very delicious salad zucchini for the winter with rice. It turns out satisfying and juicy snack from zucchini, which can be served cold as a salad, or reheated, and then you get a full-fledged lean stew With summer vegetables. Looking ahead, I will say that this one is being prepared winter salad from zucchini with rice without sterilization, from simple and affordable ingredients. You can see how to prepare zucchini salad for the winter with rice.

Pickled zucchini for the winter without sterilization according to my grandmother’s recipe

I make this recipe for pickled zucchini without sterilization every year. Crispy, moderately salty and spicy with herbs, they are perfect for meat, poultry and fried potatoes. Therefore, we are always in great demand for fragrant and tasty pickled zucchini for the winter. Recipe with step by step photos you can see .

Zucchini salad for the winter with carrots and onions

Look for a new one zucchini salad for the winter? Be sure to check out the winter zucchini salad with carrots and onions. It has a fairly simple recipe, inexpensive ingredients, but excellent taste and very presentable appearance. You can see how to prepare zucchini salad for the winter with carrots and onions.

Zucchini salad for the winter in Korean

Very tasty and spicy salad from zucchini for the winter. If you cook it, you definitely won’t regret it! Recipe with step by step photos.

Canned zucchini for the winter with carrots

The zucchini turns out very beautiful and appetizing, with an interesting spicy taste. Be sure to prepare this homemade preparation for the winter so that you can enjoy delicious vegetables even in the off-season. Recipe with step by step photos.

Delicious adjika from zucchini for the winter

This one zucchini adjika Very interesting taste: quite spicy (thanks to the garlic), but at the same time envelopingly soft (precisely because of the zucchini). Recipe with step by step photos.

Zucchini jam with lemon

How to cook delicious jam from zucchini with lemon, you can look.

Zinaida Sergeevna's zucchini lecho

How to cook tasty and aromatic zucchini lecho from Zinaida Sergeevna you can watch

Zucchini salad for the winter “Mother-in-law’s tongue”

An experienced housewife knows that homemade canned zucchini in winter is an excellent alternative to cucumbers, tomatoes or mushrooms. After all, crispy zucchini goes perfectly with... meat dishes, and diversify porridges and potatoes during Lent. Plus, harvesting zucchini is a great way to save money without sacrificing quality.

Choose young vegetables for pickling

Zucchini is a versatile vegetable. It can be pickled, fried and even made into jam. But you always want the preparations to retain their benefits along with their taste, which is why recipes for canning zucchini without sterilization are always in demand.

Pickled zucchini without sterilization

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

On 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 tbsp. l. vinegar;
bay leaf and peppercorns.

Most often, zucchini is cut into slices for closing.

Preparation procedure:

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

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

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

Zucchini salad “Mother-in-law’s tongue”

Ingredients for preparing “Mother-in-law’s tongue” salad

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

How to cook

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

Ready salad in jars

Homemade preparation of vegetables for the winter is a salvation from the problem: how to diversify the table in winter? The standard set of winter vegetables is boring and quickly becomes boring. And thanks to winter preparations, you can come up with a new dish every day, especially when you really want something unusual. Unusual homemade recipes include preparing “zucchini like pineapples.” Such home preparation Suitable both as an independent snack 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

Cut washed and peeled zucchini into rings or half rings. Scoop out the seeds with a spoon.
Place 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. Lay out and fill the jars in layers.

Attention. The top layer must be cherry plum.

Fill the jars with raw water and place them together with the contents in a saucepan. Fill the pan with water up to the shoulders, boil, and keep on low heat for 15-20 minutes.

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

Fried zucchini in tomato sauce for the winter

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

Adjust the amount of spices in dishes to your taste

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

To prepare you need:

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

Cutting zucchini for salad

Procedure

Wash the zucchini, chop into small cubes, and fry a little.
Grind the tomatoes in a blender or meat grinder.
Mix vegetables with sugar, salt and butter and put on fire.
After boiling, cook for a quarter of an hour.
Add spices and vinegar. Boil for 5 minutes.
Place in steamed containers and cover with 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 sweet pepper;
1 tbsp. garlic cloves;
1 tbsp. vegetable oil;
125 g sugar;
50 g salt;
3 tbsp. l. vinegar;
3 hot peppercorns.

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

Adjika preparation process

Wash the vegetables, peel, chop and make minced meat using a meat grinder.
Bring the resulting mixture to a boil and add oil. Boil for 40 minutes.
Add salt, sugar, vinegar and garlic, let simmer for another 5-7 minutes.
Pour into sterile jars and close with lids.

Freezing zucchini

Perhaps the easiest and fastest method to prepare delicious vegetables Without sterilization for the winter, it’s freezing grilled zucchini.

Grilled zucchini ready to freeze

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

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

Zucchini and orange jam

Yes, yes, you didn’t think so. Precisely jam, and specifically from zucchini and oranges. Despite unusual combination, the jam turns out very tasty and amazingly aromatic. Surprise your family with this unusual delicacy.

To prepare you need:

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

Ready-made citrus and vegetable jam

How to cook

Peel the zucchini from skins and seeds. Cut into medium sized slices.
Cut the orange with the peel into small slices.
Place vegetables in a saucepan, add sugar and water, bring to a boil. Boil over low heat until the vegetables become soft and translucent. (This is usually about 15–20 minutes.)
Add orange and simmer for another 15 minutes.
Pour hot into steamed jars and seal tightly with sterilized lids.

For jam, zucchini is cut into small pieces

Zucchini with red currants

A gourmet recipe that does not require additional sterilization.

To prepare you will need:

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

Trim narrow strips of skin from vegetables at equal distances.

Wash and sort the currants. There is no need to separate the berries from the stalk.

Arrange the zucchini and currant branches alternately 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 the jars with vegetables and currants.

Seat the lids and leave until completely cool. Store in a cool place.

Zucchini wine

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

To prepare you will need:

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

To make wine, you need to chop the zucchini finely.

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