How to prepare winter salad from zucchini. Method for preparing salted zucchini for the winter

Preparing for the winter is useful, but it can also be enjoyable. Remember how the harvesting season usually begins? You need to find the best proven recipes, prepare jars and other containers, and then slowly buy everything you need and make preparations.

And if you remove the most difficult stage from this list - the search for proven recipes, then the process of preparing winter preparations will be very, very enjoyable. Zucchini-based preparations are a healthy and delicious product, which is easy to prepare (and also very inexpensive).

How can winter preparations be made from zucchini?

Zucchini - unique product. Like cucumbers, they have virtually no bright taste, and this means that with the proper skill you can cook anything from them. Various salads- both vegetable and various additives like rice.

You can cook caviar - there are hundreds of recipes: from baked vegetables and raw, with the addition of garlic and all kinds of spices. Jams and compotes are made from zucchini, they are pickled (like cucumbers and mushrooms), and salted. Read the recipes, choose the ones you like and cook for your health!

Zucchini caviar - step-by-step recipe

Squash caviar- beautiful and delicious snack, which can be eaten on its own (just with bread), used as an additive to vegetable and meat dishes, or eat as a side dish.

Ingredients:

5 kg of young peeled zucchini
250g tomato paste (it’s better to take canned from the store rather than homemade);
300 ml refined oil;
2 tbsp. vinegar essence(the one that is 70%);
100g garlic;
0.5 l of water;
3 tbsp. salt;
2 chili peppers.

Preparation:

Peel the raw zucchini, remove the seeds and grind in a meat grinder (or blender), grind the pepper and mix the mass.
Mix water with tomato paste, and then pour into a saucepan with the zucchini-pepper mixture.
Pour refined oil into a saucepan with the zucchini mass, add sugar and salt, mix well and put on medium heat.
Simmer the vegetable mixture for about an hour and a half, stirring occasionally.
Peel three heads of garlic and chop.
When the mixture has been on the fire for 70-80 minutes, add garlic and vinegar, mix the whole mixture well, and cook for ten minutes.
Remove the pan from the stove, put it in jars and roll up the lids, turn it upside down and put it under the blanket.

Finger-licking zucchini - a very tasty preparation

Finger-licking zucchini is delicious and quite easy to prepare.

Ingredients:

3 kg of young peeled zucchini;
1 kg of bell pepper (preferably red) pepper;
0.5 kg of tomatoes;
1 tbsp. refined oil;
0.5 tbsp. (or more - to your taste) vinegar 9%;
1 tbsp. Sahara;
2 heads of garlic;
2 chili peppers;
2 tbsp. salt.

Preparation:

Chop the zucchini into large pieces (this is necessary so that the zucchini does not boil over during the process).
Puree the tomatoes and peppers with a blender or meat grinder, put them in a saucepan, pour in salt, sugar, pour in the oil, add chopped garlic (you can grind it in a meat grinder or blender together with tomatoes and peppers). The mixture must be mixed well.
In a saucepan with vegetable mixture Add the zucchini, mix well, cover with a lid and place on medium heat.
When the mixture boils, you need to leave it on the stove for another twenty minutes (if the mixture boils too much, then you need to turn the heat down).
Then add the vinegar, mix, heat for two minutes and put into jars (pre-sterilized), then roll up.

Zucchini salad for the winter - step-by-step photo recipe

In cold weather, when it’s blowing outside and frost covers the windows with fancy patterns, you really want to see a fragrant piece of summer warmth on the table. Jams, compotes, cucumbers, tomatoes... what else can you pamper your family with? If the zucchini in your beds are gone, then you can cook spicy salad ic with tomato sauce.

Cooking time: 3 hours 0 minutes

Quantity: 3 servings

Ingredients

Zucchini: 2 pcs. medium size
Bow: 3 pcs.
Carrots: 10 pcs. little ones
Fresh dill: bunch
Garlic: a few cloves
Tomato sauce: 120 ml
Salt: 1 tbsp. l.
Water: 125 ml
Vegetable oil: 2 tbsp. l..

Cooking instructions

Store jars of squash salad in a cool place.

The salad is so tasty that it doesn’t always survive until winter. Of course, this is a great addition to many summer dishes.

Zucchini salad in tomato sauce goes well with boiled new potatoes. Serve it also with rice, pasta or buckwheat. The combination of such a spicy salad with meat would also be appropriate.

Korean zucchini for the winter - the best recipe

Spicy zucchini rolls pale in comparison to Korean zucchini, if you like spicy food- be sure to try it.

Ingredients:

1 kg. mature large zucchini;
1 tbsp. grated carrots;
1 tbsp. chopped onion rings;
1 tbsp. thinly sliced bell pepper;
6-8 cloves of garlic;
0.5 tbsp. vinegar 9%;
3 tbsp. sugar (if you prefer sweeter, then with a slide);
10 g salt;
Korean carrot spices (1.5 tbsp);
a bunch of dill and parsley.

Preparation:

Grate the zucchini and place in a saucepan.
Then you need to add carrots, onions, peppers, chopped garlic, refined oil, sugar and salt, seasoning, chopped herbs and vinegar, mix everything and leave to rest for 4 hours.
Then mix again, put in sterilized jars and cover with lids, put the jars in a pan, pour water into the pan and bring to a boil.
The preparations need to be boiled in this way for 25 minutes (for 500-700 gram jars), after which we close the lids and set the jars to cool with the lids down.

A very simple recipe for preparing zucchini: minimum time, excellent results

Great recipe that's easy to make. This salad should be stored in the refrigerator.

Ingredients:

1 liter jar of chopped zucchini;
1 liter jar of chopped tomatoes;
1 liter jar of grated onions, carrots and garlic (the ratio is to your taste, no more than a head of garlic for this amount of vegetables);
0.5 tbsp. refined oil;
2 tsp salt;
2 tbsp. Sahara;
1 tsp vinegar 70%.

Mix all the products and simmer over medium heat for about an hour and a half (depending on the ripeness of the zucchini), and then place in sterilized jars and roll up. Cool with the bottom up, in a blanket.

Mother-in-law's tongue from zucchini - step-by-step detailed recipe

Everyone will like this spicy snack called “Mother-in-Law’s Tongue” - it’s very tasty.

We will need:

2 kg. mature large zucchini;
1 kg. sweet pepper;
1 tbsp. vegetable oil;
1 cup of sugar;
2 chili peppers;
1 head of garlic;
1 tsp salt;
1 kg. tomato ketchup;
1 tbsp. vinegar 70%;
several bay leaves, a package of peppercorns.

Preparation:

Peppers and zucchini need to be washed, peeled from tails and seeds and chopped large pieces into the pan.
The hot pepper should be cut into rings, mixed with garlic pressed through a special press and added to the vegetable mixture.
Then you need to put ketchup in a saucepan (if you like it spicier, you can use a spicy variety of ketchup), pour in oil and vinegar, add spices, salt and sugar.
Bring the mixture to a boil, reduce the heat and simmer for an hour.
The mixture should be poured into sterilized jars and rolled up.

Pickled zucchini - ideal preparation for the winter

The easiest way to prepare zucchini for the winter is to pickle it.

For the king of the table - pickled zucchini, we will need the following ingredients:

3 kg. young zucchini;
half a head of garlic;
1 tbsp. salt;
1 tbsp. Sahara;
2 tbsp. vinegar 9%;
2 tbsp. vodka.

You can add leaves and roots that you usually add to cucumbers or tomatoes - this could be currant and raspberry leaf, dill, horseradish, parsley.

Preparation:

Zucchini must be cut into thin slices and placed in jars (it is best to take 500-700 gram jars).
Place a few cloves of garlic and a couple of peppercorns in each jar.
Boil water (2 liters), add salt, sugar and vinegar, stir and pour over the zucchini.
Then roll up the lids and leave to cool upside down (preferably in a blanket).

Adjika from zucchini - simple and tasty

Zucchini adjika can be prepared in less than an hour, but I warn you - it is a spicy and tasty appetizer.

Ingredients:

3 kg. young zucchini;
0.5 kg of sweet pepper;
0.5 kg carrots;
1 kg of tomatoes;
1 tbsp. refined oil;
2 tablespoons each salt, sugar, red hot pepper and vinegar 9%.

Everything needs to be crushed in a convenient way (I prefer a blender), mixed with spices, oil, and cooked for forty minutes. Then add vinegar, cook for a couple of minutes and put into jars, close with lids and cover with a blanket.

Zucchini lecho recipe

Do you love zucchini lecho as much as I love it? If yes, then pay attention to the recipe!

Ingredients:

2 kg each of fleshy tomatoes, sweet bell peppers (tastier with yellow or red peppers, green ones give a sharp taste) and zucchini (if they are not too young, it is better to peel and remove the seeds).
For the syrup you will need 0.5 cups of refined oil, apple cider vinegar and sugar, as well as 2 tbsp. salt.

These are the basic ingredients for classic treatment, if you want to diversify the taste, you can add pepper, garlic, dill and other spices.

All vegetables need to be cut into equal cubes, placed in a saucepan and cooked for 15 minutes after the start of boiling, and then add salt, sugar, oil and vinegar. Finished product put into jars (certainly after sterilization), sterilize for another 20 minutes, roll up and turn over. Cool under the blanket.

Zucchini like milk mushrooms - step-by-step recipe

Surprise family and guests new snack very easy - cook the zucchini under the milk mushrooms. Crispy, with a rich taste... mmm - this is a masterpiece!

Ingredients:

2 kg of any zucchini (if too large, cut thinner);
1 tbsp. l. sea salt;
0.5 tbsp. pepper (ground or peas);
3 tbsp. Sahara;
3 tbsp. refined oil;
0.5 tbsp. vinegar 9%;
garlic and dill to taste.

Preparation:

Vegetables need to be peeled and cut so that the pieces visually resemble chopped mushrooms.
Chop the garlic and dill, mix everything (including vinegar, oil and spices) and leave for several hours.
Sterilize jars and lids.
Place the zucchini with dill and garlic in jars, cover with lids and sterilize the jars by boiling for 10 minutes.
After this, the jars are rolled up, turned over and cooled. There is no need to cover with a blanket.

There are many recipes for pickled vegetables, but this recipe will surprise even experienced housewives.

Ingredients for a 0.5-0.7 l jar:

4 firm tomatoes;
small young zucchini;
half a sweet pepper;
some carrots and garlic.

For the marinade you need 3 cloves of garlic, 1 tsp. mustard seeds, 3-5 peppercorns, 1 tbsp vinegar, salt and sugar to taste.

Preparation:

Vegetables need to be cut into pieces.
Place garlic, peppercorns and mustard on the bottom of a dry jar.
Then lay it out in layers Bell pepper, carrots, zucchini and tomatoes.
To prepare the marinade, you need to boil 300 ml of water, add salt, sugar (about 2 tablespoons each or to your taste) and vinegar and pour the marinade over the vegetables.
Cover the jars with lids and sterilize for 10 minutes.
Then roll up the lids, turn the jars over and cover with a towel.

Zucchini with mayonnaise - a delicious winter recipe

If you want to cook zucchini with mayonnaise for the winter, then you need to decide what exactly you want to cook - mayonnaise can be added to almost any winter salad. Squash caviar with mayonnaise turns out very tasty.

Zucchini (about 3 kg) needs to be peeled and grated (or chopped in a meat grinder), mixed with a can of tomato paste (250 grams is enough), put the scrolled onions in a meat grinder (0.5 kg) and add a 250 gram pack of full-fat mayonnaise. Then you need to add 3 tbsp. sugar, 2 tbsp salt, a little pepper to your taste, and half a glass of vegetable oil.

The mixture should be simmered over low heat for about an hour, then add spices and cook for another hour. The jars need to be sterilized (in the way that is most convenient for you), the caviar should be laid out and covered with lids. Turn the jars upside down, cover with a blanket and cool for about a day.

Zucchini like pineapples - an original recipe for winter preparation

Do you like experiments? Try making compote from zucchini - tasty and sweet, and the zucchini in it look like pineapples. The recipe is very simple and even a novice housewife can make compote.

Ingredients:

1 medium zucchini (it is better to take one that is not too old - young zucchini is much more tender);
5-7 plums, if possible, cherry plum should be used;
1 faceted glass of granulated sugar;
1 liter jar of water;
1 tsp vinegar (it is safest to use 9% table vinegar);
a couple of lemon slices.

Use my spice bouquet - a couple of allspice peas, 2 cloves, a couple of mint leaves (or half a teaspoon of dried mint), or make your own. You can try adding cardamom, orange zest and lemon balm.

What to do:

You need to prepare the zucchini for cooking - the zucchini needs to be thoroughly washed, peeled, seeds removed if necessary (you don’t have to remove them from young zucchini, the seeds are very soft), and then cut into rings - about a centimeter thick. If your zucchini has seen a lot in life, then it is better to cut it thinner.
Then wash the plum.
Place spices at the bottom of a liter jar (empty) - allspice, cloves, mint and vinegar.
We put water and sugar to boil, at this time we put zucchini, lemon and plum slices into a jar.
Fill with boiling syrup and set to sterilize for ten minutes (so that the water in the jars boils).
Then we seal it with airtight lids and wait a few days (at least).
Store canned food in a dark place (a pantry will do). Enjoy your health!

Spicy zucchini - photo recipe

The recipe for making spicy zucchini is very simple. For 1 kg of zucchini you will need:

Bay leaf– 5 medium leaves;
allspice – 8 peas;
horseradish leaves;
parsley sprigs and dill umbrellas (for aroma);
a few cloves of garlic;
2 hot peppers;
for marinade: salt, granulated sugar and vinegar to taste

Yield: 4 half liter jars.

Cooking method

1. Wash the jars with soda and scald with boiling water along with the lids.

2. Cut the zucchini into half rings and transfer to a container.

3. Place horseradish leaves on the bottom of the jar, crumble an umbrella of dill and a few sprigs of parsley. Place a clove of garlic cut into several pieces and a couple of hot pepper rings.

4. Fill the jars with zucchini.

5. Boil water for the marinade: the proportion per liter of water is 100 grams of sugar and 50 grams of salt. Add bay leaf and allspice for flavor. After boiling, pour in vinegar.

6. Pour the prepared marinade over the zucchini, roll it up and cover it with a blanket. Leave the jars with the lids down for a day.

Perfect preparation without sterilization

A good housewife knows that winter preparations zucchini is a great alternative complex salads and mushroom preparations, but cooking zucchini is much easier and they cost less. And if you cook zucchini without sterilization, then the entire preparation will take no more than half an hour.

Ingredients for 3 l:

1.5 kg of zucchini;
4 sprigs of parsley;
4 cloves of garlic;
3 tbsp. granulated sugar;
3 tbsp. l. fine salt;
6 tbsp. l. vinegar (take 9%);
a couple of bay leaves and a few black peppercorns.

What to do:

Wash and cut the zucchini (it’s best into slices, but you can cut it the way you like), soak in water for three hours, then drain the water.
Then you need to prepare a three-liter jar - wash it, pour a little water (about 0.5-1 cm) into the bottom, and put it in the microwave. Typically two and three liter jars They don’t fit into the microwave oven in height, so you can put the jar on its side. Run the microwave for 2 minutes - the water in the jar will boil and disinfect it - this is a great option for sterilization. Pour out the remaining water - the jar will dry in a couple of seconds.
Next, you need to put parsley, bay leaf, garlic and peppercorns in a jar, and place the zucchini as tightly as possible.

This winter snack so tasty that if you make it in small quantities, it may not last until winter.

Zucchini lecho

Ingredients:

zucchini (1 kg);
bell pepper (0.5 kg);
sugar (2 tbsp);
salt (0.5 tbsp);
vegetable oil (50 ml);
tomato paste (200 ml);
vinegar 9% (50 ml);
bay leaf (3 pcs.);
water (300 ml);
black pepper and allspice peas (4-6 pcs.).

Wash the zucchini, remove the peel and seeds, cut into small cubes. Wash the pepper, remove seeds and membranes, then chop. Zucchini, sweet peppers, sugar, salt, tomato paste, vegetable oil and mix water in an enamel pan.
Place the pan on the stove and simmer for half an hour, two minutes before readiness, place chopped garlic, bay leaf, and two types of peppercorns into the pan. At the very end, pour in the vinegar, put the lecho into sterile jars, roll up and wrap. Once the jars have cooled, place them in a cool, dark place.

Zucchini "under milk mushrooms"

Canned zucchini

Ingredients:

zucchini (2 kg);
dill (35 g);
parsley (25 g);
garlic (3-4 cloves);
ground pepper mixture (5 g);
nutmeg (8 g);
coarse salt (30 g);
sugar (75 g);
unrefined sunflower oil (180 ml);
citric acid (10 g).

Wash the zucchini, cut into circles, remove the pulp and seeds, cut into small cubes, and place in an enamel pan.
Wash the dill and parsley, chop them together with the stems, and add to the zucchini.
Finely chop the garlic and add it to the pan, add salt, sugar, a mixture of peppers, nutmeg, citric acid, pour in sunflower oil and stir.
Cover with a plate and marinate for 4 hours at room temperature. During this time, the zucchini will release juice, which, together with the spices, will give a fragrant marinade.
Sterilize the jars, place the zucchini in them, and fill them to the top with marinade. Place a cloth napkin on the bottom of the pan and pour warm water, place jars of zucchini in a saucepan and sterilize for 10 minutes from the moment the marinade boils.
Take out the jars, roll them up and put them on the lids until they cool completely. After two weeks, the taste of zucchini will become similar to pickled mushrooms.

Zucchini snack bars

Zucchini

Ingredients:

zucchini (5 kg);
carrots (300 g);
onion (300 g);
vegetable oil (2 cups);
vinegar 9% (2 cups);
sugar (1 cup);
salt (2 tbsp);
garlic (200 g);
parsley and dill (100 g).

On coarse grater grate the zucchini and carrots, chop the onions and herbs finely, peel the garlic and pass through a press.
Combine zucchini and carrots in a large saucepan, add oil, sugar, salt and vinegar. Cook for 20 minutes, stir occasionally. Then add garlic and herbs to the appetizer and cook for another 10 minutes.
Wash the jars with soda and sterilize using any known method. Place the salad in jars and place them in a saucepan for sterilization. 10 minutes after the water boils, remove the jars and roll up the lids.
It turned out very good snack for the winter table.

Zucchini "with a glass"

Zucchini appetizer

Another wonderful and simple recipe for a snack that, in the winter cold, will remind those gathered at the table of warm summer days. The recipe is similar to the previous one, but the taste of these preparations is different.

Ingredients:

zucchini (6 kg);
vinegar 9% (0.5 l);
vegetable oil (0.5 l);
sugar (1 cup);
salt (3 tbsp);
ground black pepper (1 tsp);
garlic (100 g).

Wash, peel, cut the zucchini into small cubes, chop the garlic with a knife, place the zucchini and garlic in a saucepan.
In a separate bowl, mix all the ingredients of the marinade and pour it over the zucchini. Place on the fire, bring to a boil and simmer over low heat for 20 minutes.
Place the hot mixture in sterilized jars, roll up, and the appetizer is ready for the winter feast.

Zucchini "Mother-in-law's tongue"

From the name of the snack it is clear that it is prepared for spicy lovers.

Ingredients:

zucchini (3 kg);
tomatoes (3 kg);
sweet pepper (5 pcs);
garlic (4 cloves);
fresh hot pepper (1-2 pieces per person);
vegetable oil (100 ml);
vinegar 9% (100 ml);
sugar (6-8 tsp);
salt (5-6 tsp).

Wash the tomatoes and cut them into several pieces, remove the seeds from the peppers, and also chop them coarsely. Pass the tomatoes and peppers through a meat grinder and pour into a saucepan.
Peel the zucchini and cut into tongue-shaped slices.
Separate the seeds from the hot pepper, chop it and garlic.
Bring the tomatoes and bell peppers to a boil, then place the zucchini in a saucepan, add butter, salt, sugar and cook for half an hour. Then add vinegar, garlic, hot pepper to the mixture and cook for another 5 minutes.
Wash the jars thoroughly with baking soda and sterilize them, place the hot, spicy snack into the jars and seal them with sterilized lids.

Adjika from zucchini for the winter with apples

Adjika from zucchini

Another one spicy snack, which you can safely take for a picnic in winter - as a barbecue sauce, it will perfectly replace any store-bought product.

Ingredients:

zucchini (5 kg);
sweet red pepper (1 kg);
hot pepper (15-20 small pods);
garlic (200 g);
apples (1 kg);
carrots (1 kg);
vegetable oil (500 ml);
vinegar 9% (200 ml);
sugar (200 g);
salt (5 tbsp).

Therefore, all vegetables and fruits must be prepared in size so that it is convenient to pass them through a meat grinder.
Cut the carrots and bell peppers into strips, core the apples and divide them into slices, cut the zucchini into pieces. Peel the garlic and prepare the hot pepper.
Zucchini, carrots, sweet and hot peppers, garlic, apples, mince. Place the mixture in a cooking pan, add salt, sugar, and vegetable oil. Stir, cover with a lid, put on the stove, bring the contents of the pan to a boil, reduce the heat to low and leave to simmer for 30 minutes.
Then add vinegar, stir and cook for another 5 minutes.
When hot, place into sterile jars, roll up with sterilized lids, turn the jars over and wrap until completely cool. Adjika can be stored at room temperature, but in a place inaccessible to daylight.

Korean zucchini

Ingredients:

zucchini (2 kg);
carrots (1 kg);
onions (0.5 kg);
sugar (1 cup);
vegetable oil (1 cup);
vinegar 9% (1 glass);
salt (2 tbsp);
coriander (1 tbsp);
black pepper (1 tsp;)
cloves (1 tsp);
cardamom (1 tsp).

Grate carrots for Korean carrots. Peel the zucchini, remove the soft part with seeds and grate as well. Onion cut into thin half rings. Combine carrots, zucchini and onion in a large bowl.
Prepare the marinade. To do this, mix salt, sugar, spices and vinegar in a separate bowl. Then add vegetable oil and marinade to the bowl with vegetables, mix thoroughly, cover the bowl with a lid or cling film and place in the refrigerator for at least 2 hours.
During this time, sterilize jars and lids using any available method. When the aroma of Korean-style zucchini spreads throughout the house, place the salad in sterile jars, place a cotton napkin on the bottom of a wide pan, place the jars in it, pour water over their hangers, cover with lids and put on fire.
Sterilize half-liter jars for 15-20 minutes from the moment the water boils, and 25-30 minutes for liter jars. At the end of the operation, roll up the jars, put them on the lids, wrap them in a blanket and, after completely cooling, store them in a cellar or pantry.
To prepare this salad you can use ready-made mixture for Korean carrots and take into account that they already contain salt and sugar. But it’s better to mix the ingredients yourself, as this allows you to experiment with the composition of spices.

Spicy zucchini with garlic and carrots

Spicy zucchini

This snack is very easy to make and at the same time gives an amazing taste effect. Fragrant, crispy zucchini will certainly not leave anyone indifferent.

Ingredients:

zucchini per 1 kg;
medium-sized carrots (2-3 pieces);
garlic (10-12 large cloves);
salt (1 tbsp);
sugar (2 tablespoons with a large slide);
vegetable oil (0.5 tbsp);
vinegar 9% (2 tbsp);
water (270 ml).

Wash the zucchini, peel, remove the core and seeds, cut into large cubes 1.5-2 centimeters in size.
Pour water into the pan where the preserves will be cooked, add salt, sugar, vegetable oil and vinegar. Place the pan on the fire, bring the marinade to a boil, then place the zucchini in it. Stir and after boiling again, cover the pan with a lid, reduce heat to low and simmer for 10 minutes.
During this time, wash and peel the carrots, cut them into strips or grate them on a coarse grater, and pass the garlic through a garlic press.
Place the garlic and carrots in the pan, cook for another 5 minutes, then place the snack in sterilized jars.
Place the jars with the snack in a wide saucepan on a cotton napkin, cover with sterile lids, pour water up to the hangers of the jars, bring the water to a boil, and sterilize for 10 minutes.
Take out the jars, roll them up, turn them upside down and wrap them until they cool completely. The snack, which can be stored in any dark place, is ready.

Squash caviar just like in the store

Squash Cavier

Not a single decent list of zucchini-based recipes can be imagined without a recipe for zucchini caviar. There are quite a lot of them, they differ both in the composition of the components and in the manufacturing technology. Here is a recipe that closely resembles the taste of store-bought squash caviar.

Ingredients:

zucchini (1 kg);
carrots (150 g);
onions (200 g);
garlic (2 cloves);
tomato paste (2 tbsp);
refined vegetable oil (for frying);
bay leaf (1 pc.);
salt (to taste);
pepper (to taste);
dried herbs (dill, parsley, basil, oregano to taste).

Peel the zucchini, cut into small cubes, fry in hot oil until golden brown. To prevent the zucchini from burning, you need to stir it constantly.
After the zucchini is fried, they must be placed in a cauldron. Then separately fry finely chopped onion and grated carrots and add them to the cauldron.
Put tomato paste, garlic, salt, spices there, pour in about 150 grams. boiled water and start simmering over low heat, remembering to stir constantly.
Simmer for at least an hour and watch the liquid. If it boils away, then it is necessary to add water but so that the caviar is not too liquid
Then beat the caviar in a food processor, leave some for eating in freshly prepared form, and place the intended amount for preparations for the winter back in the cauldron. Boil over low heat for another 20-25 minutes, place in sterile jars, which, together with the contents, must be sterilized for an hour. Then roll up the jars.
This technology allows squash caviar to be stored without adding vinegar, which significantly improves its taste.

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, based on your numerous requests in the comments, I have prepared for you a recipe for pickled zucchini for a 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. How to cover zucchini liter jars, I wrote.

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 prepare a very tasty winter zucchini salad 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 winter salad of zucchini and rice is prepared 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

A very tasty and spicy zucchini salad 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 home preparation for the winter, so that you can enjoy it even in the off season delicious vegetables. 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”

People love winter salads from zucchini, because the preparations turn out appetizing, soaked in herbs and spices. Their elastic consistency and pleasant taste feel good if you serve an appetizer as an addition to main courses or a side dish. How to cook delicious salads, useful for everyone to know.

Winter preparations from zucchini

Housewives love to make zucchini preparations because this versatile vegetable is easy to process. Its delicate pulp, fresh taste and versatility make zucchini a favorite ingredient for pickling and pickling for the winter. The vegetable goes well with carrots, eggplants, tomatoes, onions, and beets. It can be seasoned with any spices, combined with herbs, and even tasted like mushrooms. If you add grains to the salad: rice, pearl barley, it will work excellent preparation for soup. In winter, you just need to open the jar, pour it into the broth and season with potatoes.

Zucchini for canning

To prepare canned ones, you first need to select and prepare them. It is best to choose white varieties of vegetables or zucchini because their tender flesh does not fall apart when cooked. Canning zucchini assumes that the vegetables used will be slightly unripe - if they are ripe, the flesh will coarse and the seeds will become tough.

If there are not enough zucchini of the same variety for harvesting, you can mix them, but you need to take them of approximately the same size for uniform cooking. Best zucchini for cooking, dense, with a shiny, even skin, without rot or foreign stains. If you take young fruits, they do not need to be cleaned, but rough and fibrous specimens need to be cleaned.

Vegetables should be thoroughly washed, rough and hard seeds should be cut out, and cut according to the recipe: into circles, half rings, strips or cubes. It’s good if all the components are kept in the same form, so the salad will look beautiful in the photo, arouse appetite and a desire to try it quickly. The accompanying aromas of spices and herbs will only enhance this.

How to preserve zucchini for the winter in jars

Any home canning zucchini starts with preparing the ingredients - they are cleaned, cut, then marinated in a sauce of vinegar, spices and herbs. Some recipes suggest that zucchini snacks for the winter are prepared without vinegar, but after being rolled into jars they are sterilized. The storage container should be pre-treated with water or air steam to kill all microorganisms on their surfaces and lids, which can shorten the shelf life of the products.

Zucchini salad recipe for the winter

It’s easier for cooks to follow a recipe for canning zucchini if they have it in front of them step-by-step instruction with visual photos or videos of each stage. To prepare delicious twists from zucchini, you need to strictly follow the recipes, and when you gain certain skills, experiment with spices and related ingredients. You can roll up zucchini not only with eggplants, carrots or tomatoes, but also with cauliflower, sweet peppers and even cereals, make caviar or long strips.

The recipes include zucchini salad for the winter.

Probably, each of the summer residents necessarily plants such a common vegetable as zucchini.

Zucchini belongs to the pumpkin family and ranges in color from white, yellow, green to almost black.

They contain a lot of organic acids and vitamins, especially in young fruits, so they are good to add to children's menu, for convalescent patients and those with digestive diseases.

Zucchini is a low-calorie vegetable; it is good to use for cooking during diets.

Zucchini is also good for preparing for the winter; it can be stored for a long time as in fresh, and in .

Today we’ll talk about how to prepare zucchini salad for the winter.

Ingredients:

Preparation:

Pour water into a saucepan, add salt, sugar, stir and put on fire

2. After 5 minutes, pour in vinegar and bring to a boil, remove from heat

3. Wash the zucchini and cut into circles, not very thick.

4. Peel the carrots, wash them and cut them into slices

5. Wash the tomatoes and cut them into circles; if they are large, then cut them in half

6. Pass the garlic through a press

7. Place peppercorns in a sterilized jar

8. Lay out a layer of carrots

9. Next add a layer of zucchini

10. Place a layer of tomato and garlic on top

11. Depending on the volume of the jars, we lay them further in layers until the jars are full

12. Pour the marinade into the jar and let it warm up in a water bath for 10 minutes.

13. Close tightly with a sterilized lid.

Zucchini salad Mother-in-law's tongue

Ingredients:

3 kg zucchini
3 large carrots
2 chili peppers
1 tbsp. garlic
100 ml. vinegar 9%
200 ml. sunflower oil
500 ml. tomato juice
1 tbsp. Sahara
2 tbsp. l. salt

Preparation:

Grate the peeled carrots on a coarse grater

2. Pour oil into a large bowl, heat over medium heat and add carrots, sauté for 5 minutes

3. Having previously cut off the ends of the zucchini, cut it into strips 5 mm thick

4. Small zucchini can be cut with the skin, but for larger ones we cut it off

5. Large zucchini cut into circles and then in half again

6. We clean the chili peppers from seeds and pass them through a meat grinder together with the garlic into a separate bowl.

7. Pour into carrots tomato juice, stir

8. Add sugar, salt, stir thoroughly

9. Add pepper and stir

10. Add zucchini to the carrots, stir and bring to a boil, then cook for 40 minutes, stirring

11. 10 minutes before readiness, add vinegar and garlic, mix thoroughly

12. Hot salad put into sterilized jars

Winter zucchini in Korean

Ingredients for 4 and a half liters:

2.5 kg zucchini
700 gr. carrots
500 gr. Luke
500 gr. pepper
250 ml. vegetable oil
150 ml. 9% vinegar
200 gr. garlic
2 tbsp. l. salt
210 gr. Sahara
20 gr. Korean seasonings

Preparation:

Pre-peel the zucchini and cut into 5 mm thick slices.
Peppers, seeded and cut lengthwise into strips
Cut the onion into strips lengthwise
Grate peeled carrots on a Korean carrot grater
Squeeze the garlic through a press
Add oil, vinegar, salt, sugar, seasoning
Mix everything thoroughly and leave to marinate for 3 hours, stirring occasionally
Place the salad in sterilized jars and pour in the marinade.
Boil water in a large saucepan and sterilize the jars in it, covering with sterilized lids for 20-30 minutes
Roll up the lids with a special machine

Ingredients:

1 kg zucchini
500 gr. tomato
350 gr. sweet pepper
350 gr. Luke
300 gr. carrots
150 gr. tomato paste 25%
125 ml. vegetable oil
2 tbsp. l. salt
35 ml. vinegar 9%
400 ml. warm water
1 tsp. curry
100 gr. Sahara

Preparation:

Wash the zucchini and cut into medium cubes
Grate peeled carrots on a coarse grater
Cut the seeded pepper into thin strips
Cut the onion into half rings
Cut tomatoes into medium cubes
To fill, mix in a large bowl: water, oil, salt, sugar and paste.
Place the mixture on the fire and bring to a boil
Add zucchini to the filling and cook covered for 15 minutes
Add onions, peppers, carrots and simmer for another 15 minutes
Add tomatoes and simmer for 15 minutes until tomatoes are tender
Add curry and vinegar to the salad and simmer for another 3 minutes.
Place the salad in sterilized jars and close tightly with sterilized lids.
Turn the jars over, wrap them in a warm cloth and leave until completely cool.

Ingredients:

Preparation:

Cut zucchini, pepper, onion into medium cubes
Grate carrots on a coarse grater
Boil rice until half cooked
Grind the tomatoes in a blender, removing their skins
Squeeze garlic into tomatoes through a press
Put on fire, bring to a boil, add salt, sugar, vegetable oil, spices as desired
Add vegetables and cook, stirring for 15-20 minutes
Add rice and cook, stirring for another 45 minutes, at the end you can add spices if desired
Place the salad in sterile jars, roll up with sterile lids, wrap and leave until completely cooled.

Zucchini salad Tatar song

Ingredients:

Preparation:

Wash the zucchini, dry it and cut it into medium pieces
Grind all vegetables except zucchini in a blender
Add salt, sugar, vinegar, vegetable oil, tomato paste, grind again
Pour the marinade into a thick-walled container, put it on the fire and bring to a boil.
Add zucchini, cook stirring for 1-1.5 hours, if there is a lot of liquid, then until it evaporates
Place the hot salad in sterilized jars and screw tightly with sterile lids.
Turn the jars over, wrap them in cloth and leave until completely cool.

Zucchini “Chili Rings” for the winter video recipe

Winter snack. Zucchini lecho in a slow cooker video recipe

Zucchini has one very interesting property, after any heat treatment they acquire a taste similar to mushroom, and milk mushroom, which is why they are loved by many chefs.

It’s good that such an unpretentious vegetable makes such amazing salads, and even for the winter.