Canned zucchini like... Classic squash caviar

Part of the harvest collected in the summer is obligatory, and these preparations can have a wide variety of shapes. Salted, dried, frozen and pickled, and - always welcome guests on any table. In the article we will talk about the most traditional forms of preparing zucchini, since the components of this particular vegetable are considered the basis for proper nutrition person.

How to freeze zucchini for the winter

If you don't have time to preserve zucchini, then ideal option their preparations for the winter will be simply frozen, especially since it allows you to preserve the entire set useful vitamins. To complete the task, you will need the zucchini themselves (it is advisable to choose young ones with thin skin) and freezer with portion packages. All prepared vegetables should be washed, dried well and their tails cut off. The next step is to cut the zucchini, but exactly how to do this depends on the purpose for which they will be used in the future. For example, if you prefer soups and stews, then the vegetables are cut into small cubes, 1-2 cm in size, after which they are portioned into bags or special containers and sent to the freezer (all containers are tightly closed).

Important! The portioned freezing method is the most convenient, since in winter you do not have to defrost the entire stock in order to separate a small part from it. That is, they will not lose the vitamins they contain.

For lovers zucchini casseroles or fried zucchini, it is better to immediately cut the vegetables into circles, the thickness of which will not exceed 1-1.5 cm. Before the main freezing, the zucchini is pre-frozen, spreading the rings in one layer on a board covered with cling film. They are left in the freezer until they are completely frozen and only then are they moved into prepared containers or bags, which are sent to the freezer until winter.
Winter preparations frozen zucchini, which will subsequently be used for vegetable pancakes, involves freezing together with previously grated on a medium grater. Before mixing the vegetables, you should drain the excess moisture from the zucchini.

Salted zucchini

If you have already encountered pickling zucchini for the winter, then you have probably noticed how many recipes for such preparation exist today. Some housewives pickle only zucchini, others add additional vegetables to them, and this is not to mention the form of placing the product in a jar. Therefore, we bring to your attention one of the most simple recipes pickling this wonderful vegetable.
You will need 10 kg of zucchini (their length should not exceed 15 cm), 300 g, 50 g of root, 2 pods of hot pepper and 2-3 cloves of garlic. Salt water is used as a filling (70-80 g of salt per 1 liter) with the addition of dill, leaves are also useful ().

Having prepared all the above ingredients, wash the zucchini well and soak them for 2-3 hours in cold water. . While they are soaking, you will have time to prepare the necessary container, on the bottom of which half of all the collected seasonings (currant leaves, dill, horseradish root) are laid out.

After placing the zucchini in the jar, sprinkle it with the remaining seasoning and fill it with brine. On top you need to lay a wooden circle and oppression. The container with vegetables is covered with a clean rag and kept at temperature until fermentation begins. After this, you can transfer the jars to a cellar or basement with an air temperature of 0-1ºС. After 10-15 days, add brine to the zucchini and cover tightly with a lid.

Pickled zucchini

Delicious zucchini for the winter they can also be presented in pickled form, especially since there are also many recipes for such preparation. For example, for 2 kg of zucchini you need to prepare 3-4 heads of garlic, 80 g of salt, 10 g of sugar, 4-5 pieces of bay leaves, 10 black and sweet peas each, 1 teaspoon of seeds and 1 liter of clean water. The method of preparing such a preparation is quite simple: peeled zucchini (peel and remove the core) cut into circles 2-3 cm thick.
If you come across very large vegetables, then each circle is additionally cut into 2-4 parts. The brine is prepared from water, sugar and salt, after which it is brought to a boil and cooked over medium heat for another 5 minutes. The resulting composition is cooled, and after the prepared zucchini takes its place in sterilized jars (each layer is sprinkled with salt), the brine is poured into containers, covered with lids and left in the room for 2-3 days. After this time, the jars are closed with plastic lids and placed in the refrigerator or cellar for permanent storage.

If you want to prepare only zucchini in this way, then we can say that all the recipes are very similar to each other, although some nuances are possible. For example, layers of zucchini can be topped with dill, garlic or horseradish, and if you really like sharp workpieces, then you can add half a pod hot pepper.

Pickled zucchini recipes

Another great addition home desk V winter period pickled zucchini appears. There are several main options for such a preparation, among which pickling without sterilization and with a spicy marinade occupies a special place.

Pickled zucchini without sterilization

A simple recipe for pickled zucchini without sterilization will certainly be appreciated by housewives who do not like to bother with canning. The whole process will take no more than one hour, and all you need is 1.5-1.7 kg of zucchini, 3-4 branches, 3-4 cloves of garlic, 6 tbsp. l vinegar, 3 tbsp. l sugar and salt, as well as black peppercorns. The sequence of all actions is as follows:

First of all, you need to wash the vegetables well and cut them into slices no more than 1 cm thick. In this form, they are filled with water and left for 3-4 hours.
After this time, the water must be drained and parsley placed at the bottom of the sterilized jar, Bay leaf and pepper with garlic.
Next, the zucchini themselves take their place in the container (they need to be placed as close to each other as possible), after which they are immediately poured with hot water. boiled water and cover with a lid.
After 20-25 minutes, pour the water into a separate saucepan and add sugar and salt to it. The resulting mixture is brought to a boil, and then vinegar is added.
Now all that remains is to pour the resulting brine into the jar and roll it up with a lid.

Turn the jar over and cover it with a blanket, leaving it until it cools completely.

Spicy pickled zucchini

Spicy pickled zucchini - not really traditional snack and is designed, as they say, “for amateurs.” In the preparation of such a preparation, the main role is played by the marinade, which, thanks to a whole set of spices and spices, turns out to be very aromatic, and every piece of zucchini placed in it is imbued with spicy-hot notes. Considering that this vegetable has a dense texture, then when proper marinating you will get more delicious snack than standard cucumbers or mushrooms. Therefore, we offer you the following simple recipe. For one liter jar zucchini you will need: 800 g of vegetables themselves, 800 g of water, 80 g of table vinegar, 50 g of sugar, 1 tbsp. a spoonful of salt, 1 hot pod, 3 cloves of garlic, several bay leaves, 1 tbsp. a spoonful of paprika, 1 teaspoon of ground pepper, 2 peas of allspice, 3 sprigs of parsley, 2 sprigs of dill and 3 sprigs of dry.

As for the pickling process itself, as usual, it begins with washing the zucchini, after which the vegetables are laid out on a kitchen towel to dry. While you have some free time, you can start preparing the marinade. Take required quantity water, pour it into any container that can be placed on the stove, and leave on low heat until it boils.

Using spices and herbs, you can create a simply extraordinary marinade by pouring salt, paprika, sugar, allspice, bay leaf and a few rings of garlic into the water. For a more spicy aroma, you can add a sprig of thyme. The resulting mixture is brought to a boil, the required amount of vinegar is added to it, heated and removed from the heat.

At this stage, it’s worth remembering the zucchini again and cutting them into small circles of medium thickness. All that remains is to place the vegetables in a jar, at the bottom of which place garlic, a sprig of chili pepper (a mandatory ingredient for those who like spicy zucchini), a few sprigs of parsley and dill, as well as a sprig of thyme and a couple of cloves of garlic.
After you fill the jars with zucchini, add another sprig of dill, parsley and a piece of chili. Now you just need to fill the jars aromatic marinade and roll them tightly with sterile lids. Don't forget to turn the jar upside down and cover it with a blanket or towel, and once it cools down, you can put it in the pantry for long-term storage.

Recipes for squash caviar

Essentially, squash caviar for the winter is a stewed or baked dish of vegetables, rolled into sterilized jars. There are quite a lot of recipes for preparing this preparation, because almost every housewife likes to experiment. However, now we want to present to your attention the most standard version of such preservation.

Traditional squash caviar

For traditional and simple way To prepare squash caviar you will need 3 kg of zucchini, 1 kg of carrots, 0.8 kg, 2 tbsp. spoons of tomato paste, 2 tbsp. spoons of sugar and salt, as well as 2 tbsp. spoons lemon juice and a little vegetable oil. The process of preparing the snack takes place in the following order:

First, you should wash the vegetables well and remove the skins;
then grate the carrots on a coarse grater or cut into cubes;
and the zucchini themselves are chopped into half rings, since in this state they will give up less moisture;
further on large frying pan or the saucepan needs to be poured a small amount of vegetable oil, add the zucchini and fry them until golden brown (after removing them, you can stew the onions and carrots in the same frying pan);

Did you know? Depending on taste preferences, these vegetables can not only be fried, but also baked in the oven or even boiled.

as soon as the zucchini, carrots and onions have cooled completely, they should be chopped until smooth (a blender or a regular meat grinder will help with this);
after which the resulting mass is placed in a saucepan and sugar, salt, tomato paste And lemon juice, the mixture is put on fire and brought to a boil (as soon as the puree boils, reduce the heat and leave the pan for another 1-15 minutes);
The finished hot caviar is placed in sterilized small jars, rolled up and covered with a blanket or towel until it cools completely.

This way you will get delicious squash caviar prepared according to traditional recipe. However, this does not mean that you cannot make any changes. For example, you can always add fresh herbs or spices, and extra vegetables celery and . Zucchini with garlic and chili peppers also turn out very tasty.

Squash caviar with mayonnaise

Searches for interesting and original recipes preparing squash caviar led us to preparing it using mayonnaise. If you believe the reviews, then caviar with mayonnaise is characterized by a very unusual and pleasant taste what makes her great snack even on the most sophisticated table. What do you need?

Usually in one go they take 3 kg of zucchini, 250 ml of tomato puree or sauce, the same amount of mayonnaise, 10 cloves of garlic, 1 tbsp. a spoonful of salt, 100 grams of sugar (preferably sand), 100 ml of vegetable oil, 2 tbsp. spoons of 9% table vinegar and red ground pepper. The cooking process itself begins as usual: the zucchini is peeled, taken out and cut into small pieces, and then passed through a meat grinder along with peeled garlic cloves. The resulting mixture should be poured into large saucepan and add mayonnaise, granulated sugar, tomato, butter and 2 pinches of pepper. Then the puree is salted, mixed well and left on the stove, where, after boiling, the zucchini is simmered over low heat for 2.5-3 hours. Just before the end of the cooking process, add vinegar to the pan and stir again. The resulting vegetable mass must be placed in sterilized jars and immediately rolled up, although if you do not make preparations, after final cooling the dish will be ready to serve (this squash caviar goes well with rye bread).

Surely the taste of traditional homemade squash caviar is familiar to many of us, but to make it even healthier and tastier, just add it to it. Caviar prepared with this ingredient turns out aromatic and will keep well in the pantry until spring.

The list of ingredients for preparing squash caviar with celery includes:

1 kg of fresh zucchini;
2 celery stalks with leaves;
100 grams of tomato paste;
a pinch of salt (to taste);
vegetable oil for stewing.

The cooking process is as follows:

Wash the zucchini well, previously cleared of seeds and skin;
pass them through a meat grinder or beat them with a blender until homogeneous mass;
received zucchini paste place in a deep dish, add salt and place in a preheated oven for half an hour;
wash the celery thoroughly, divide it into stalks and chop it, then simmer a little in vegetable oil;
Remove the almost finished zucchini paste from the oven, add stewed celery to it and return to the oven for 1 minute;
add tomato paste and after mixing thoroughly, place the caviar in the oven for another 10 minutes;

Important! Tomato paste can be added to the resulting mixture after sauteing or directly from a factory jar.

After the specified time, the squash caviar is removed from the oven and placed in sterilized jars, which are immediately rolled up or tightly closed with plastic lids.

As with any other version of such preparations, the hot jars are covered with a towel and left in the kitchen until they cool completely. After this, you can put them away for permanent storage.

Zucchini salad recipes

In addition to tasty and aromatic caviar good option The preparation is also made from zucchini, rolled up for the winter. There are many options for this salad and we will now tell you about the most traditional ones.

The combination of zucchini and bell pepper has long been enjoyed by many housewives, so it is not surprising that this recipe has not lost popularity for many years. To prepare this preservation you should prepare: 3 kg of zucchini, 0.5 kg of bell pepper, 2 heads of garlic, 100 grams of parsley (usually 2 bunches), 250 ml of vegetable oil, 100 grams of sugar, 150 ml of 9% vinegar, 1 .5 tbsp. spoons of salt and a few pieces of black and allspice.
Prepared vegetables are washed well, cored and peeled (meaning zucchini) and cut different ways: zucchini - in small cubes, pepper - in cubes or strips, and garlic - in thin slices. The greens must be finely chopped.

At the next stage, vinegar, vegetable oil, salt and sugar are mixed, after which the prepared vegetables are poured with the same marinade. Add allspice and black pepper to the resulting mixture and leave the zucchini to marinate in a cool place (two hours will be enough).

As a result, the salad is laid out in jars with a capacity of 500-700 ml (the most convenient volume for use), sterilized for 10-15 minutes and rolled up.

Zucchini salad with cucumbers

One more is enough tasty option canned salad- zucchini with cucumbers. In this case, the same number of cucumbers is taken for 1.4 kg of zucchini (overgrown ones will also work well). In addition, you also need to prepare 100 grams of carrots, 1 large head of garlic, 200 grams of tomatoes, a small bunch of parsley, 1 tbsp. a spoonful of salt, 50-70 grams of sunflower oil, 0.3 cups of 9% vinegar and 0.75 cups of tomato paste.
After preliminary peeling, the tomatoes are cut into medium pieces, the carrots are grated on a medium grater, and the zucchini (without peel and pulp) is cut into small cubes. Cucumbers are also chopped in the same way, while garlic should be cut into slices. After this, put all the vegetables in a saucepan, add tomato paste, salt, sugar, garlic, vegetable oil and, after mixing, put on fire. As soon as the vegetables begin to release juice and boil, they continue to cook for another 40 minutes.

Important! The vegetable juice should completely cover the contents of the pan, and it is from this moment that the countdown begins.

Hot salad Place in sterilized jars, seal tightly, cover with a towel and leave until completely cool.

Korean salad

If you prefer non-standard and original blanks, then Korean zucchini for the winter is exactly what you need. In this case, among necessary ingredients are listed:

3 kg of zucchini;
0.5 kg carrots;
0.5 kg of onions;
400-500 grams of bell pepper;
150 grams of garlic;
1 cup of sugar;
1 glass of vegetable oil;
1 glass of vinegar;
2 tbsp. spoons of salt;
spices to taste (it is best to immediately purchase a set for Korean).

Before preparing the salad, all vegetables must be washed, peeled and chopped, cut into strips or using a special Korean carrot grater. Garlic is crushed with a regular press.

Important! The knife for such thin cutting must be very sharp.

Chopped vegetables must be placed in a large container and filled with marinade. When stirring the salad, make sure that the marinade penetrates into all parts of the dish, where it is kept for 3-4 hours (so that the vegetables are infused). After the specified time, all zucchini are immersed in jars and sterilized. For half-liter pieces, 15 minutes of heat treatment will be sufficient, and for a volume of 700 grams this time is increased to a third of an hour.

After the rolls have cooled, they are taken to a dark, warm place, first wrapped in a towel or blanket. It is very important that they cool slowly and once the jars are room temperature, they are transferred to the cellar or refrigerator.

Zucchini salad fits almost any table, and if you prepare it with the addition of garlic and herbs, season sweet and sour marinade, then you will get a first-class snack. The vegetables in this salad turn out to be very aromatic and crispy, even despite the loss of color during cooking. Everything you need to prepare this useful workpiece, This:

1.5 kg of zucchini;
125 ml vegetable oil;
125 ml table vinegar;
80 grams (6 tablespoons) sugar;
2 heads of garlic;
1.5 tbsp. spoons of salt;
1 large bunch of greens (parsley and dill).

First of all, take care of the zucchini: they need to be washed under cold water and cut into thin rings of 1-2 mm. Next, the greens are sent under the tap, after which they are finely chopped with a knife. Next you can do the marinade, which should be prepared from vinegar, sugar, salt and vegetable oil, taken in the specified volume. Garlic, previously passed through a press, is also added to them.

Now take a large and deep bowl and combine the pre-prepared zucchini with herbs and marinade, mixing everything thoroughly with a spoon. When all the salad ingredients are combined, cover the bowl with a lid (you can use cling film) and leave it in the refrigerator for 12 hours.
The next day (and this is what usually happens) you will feel the pleasant aroma of dill and garlic fill the whole house, indicating that the salad is ready to take its place in sterilized jars. After filling the jars with vegetables and herbs, all that remains is to add the remaining marinade into them (up to the neck) and sterilize for 15 minutes from the moment of boiling. If you come across jars with a volume of 0.7-1 liter, then the sterilization time increases and will be 20-25 minutes.

Salads do not need to be wrapped, and after the jars have cooled completely, they are moved to a cool and dark place. At proper preparation This option for preparing zucchini for the winter can easily be considered one of the best recipes.

One more no less interesting recipe preserving zucchini for the winter involves the use of and. Zucchini prepared in this way turn out almost as if it were fresh. own juice and have a very pleasant basil aroma. The finished preparation can be used to prepare other salads or served as an appetizer for main courses, after watering with vinegar or vegetable oil.
In addition to the zucchini itself (in this case you will need 1 kg of vegetables), you should also prepare one bell pepper, one lemon, five sprigs of parsley, one bunch of basil, 200 ml each of vegetable and olive oil, a little hot chili pepper (on the tip of a knife). In addition, the marinade is prepared using apple juice, which means you will need 300 ml apple cider vinegar, 800 ml of water, two teaspoons of sugar and one tablespoon of salt.

As usual, the zucchini is washed well and cut into slices approximately 5 mm thick. Then the prepared marinade is brought to a boil and the indicated vegetables are placed in it, keeping them there for 2-3 minutes. After blanching, the zucchini needs to be removed from the pan, dried and placed in a frying pan with vegetable oil, and fried until golden brown.

The remaining prepared vegetables are chopped as follows: bell pepper and lemon (along with the peel) are cut into pieces, and parsley and basil are finely chopped. All these ingredients must be mixed, add olive oil and the remains from frying the zucchini. For more pungent taste You can also supplement the preparation with chili pepper.
After completing the above steps, all that remains is to place the vegetables in sterilized jars. Zucchini alternates with a mixture of pepper, herbs and lemon, that is, they are laid in layers: a layer of zucchini, a layer of lemon and pepper mass. Ready and fully filled jars are placed in a pan of water and sterilized for 30 minutes, after which they can be rolled up.

Adjika from zucchini

A good alternative to caviar and salads is adjika made from zucchini. In addition to the zucchini themselves (3 kg of young vegetables are required), it contains a large number of other products that only complement the overall taste of the preparation. These include 1.5 kg of red juicy tomatoes, 0.5 kg of sweet bell pepper, 0.5 kg of carrots, 250 grams of garlic (or 5 large heads), 2 tbsp. spoons of salt, 100 grams of sugar (or 2.5 tablespoons), 200 grams of vegetable oil, 2.5 tbsp. spoons of red hot pepper.

Important! To save your time, first of all, twist the tomatoes, pour them into the prepared pan and place on slow fire. If you grind vegetables using a mechanical meat grinder, it is better to grind the tomatoes and zucchini right away, which will also save time.

When peeling vegetables, be sure to remove the stems from the tomatoes, and also cut the vegetables into several parts to make it easier to twist in a meat grinder. In addition, if you come across middle-aged zucchini, be sure to separate the seeds and then cut them into convenient pieces. The core is also removed from the pepper, after washing it in running water. Following the tomatoes and zucchini, you need to grind carrots, garlic and pepper through a meat grinder, after which all the resulting ingredients are poured into a saucepan and mixed well, adding vegetable oil, salt, sugar and hot pepper. The resulting mass is brought to a boil and left on low heat for 40 minutes, after covering with a lid to retain moisture (this will make the adjika juicy). During the cooking process, periodically taste the adjika for salt and pepper.

While adjika is boiling, you have time to wash and sterilize the jars. The best option would be 1-liter containers, although in some cases it is preferable to use half-liter jars. After rolling with metal lids, the workpieces are turned upside down and covered with a warm towel or blanket, like any other preserved food.

Did you know? Described zucchini dish Most often they are prepared using vegetable oil, which means that it can safely be classified as a low-calorie preparation, which becomes a real salvation during fasting or when following a diet.

While zucchini salads and zucchini caviar are familiar to many, few people prepare zucchini lecho for the winter. The taste of the preparation resembles vegetable stew or the same caviar (depending on the recipe), and in some countries it even acts as a side dish (for example, in Germany lecho is served with fried meat or Bavarian sausages). It should be noted that there is no exact recipe, as in any other dish, in this case, however, in addition to the zucchini themselves, tomatoes, peppers and onions are considered essential ingredients. Carrots and spices are often added to them, including hot pepper and garlic. When preparing thick lecho, some tomatoes are added at the very end, and you should choose only red and ripe vegetables. Young fruits with unformed seeds are good for zucchini. In some cases, they are not even peeled, since it has not yet become hard.

Let's consider several options for preparing such a zucchini preparation.

Classic lecho made from zucchini and tomatoes without sterilization. This recipe allows you to get a fairly sweet dish that is ideal as a side dish for sausages, sausages or boiled meat. The vegetables are cooked separately from the marinade and then take their place in this boiling liquid.

You will need following ingredients: 1.5 kg of zucchini, 6 sweet peppers, 6 onions, 2 red tomatoes. For the marinade, prepare 2/3 cups of vegetable oil and sugar, 2 tbsp. spoons of salt and half a glass of 9% vinegar. First you need to prepare the marinade by mixing all the ingredients and boiling them over low heat. Zucchini, peppers, and onions are washed, peeled and cut into strips, and the tomatoes are passed through a meat grinder. Then the zucchini must be boiled in a boiling marinade (10 minutes), add pepper and boil for another 10 minutes, and then place the onions in the pan (cook everything together for another 5 minutes) and tomatoes (another 5 minutes). After this time, put the lecho into jars and roll them up.

Important! If the amount of oil indicated in the recipe seems too much to you, you can reduce it by half, but in this case, sterilization of the jars should last 15 minutes.

For those who prefer more savory snacks, you can add a red pepper pod to the mixture.

Zucchini lecho with carrots and tomatoes- another popular recipe for this snack. Ingredients:

3 kg of zucchini;
2 kg of tomatoes;
500 grams of carrots;
500 grams of onion;
500 grams;
1 cup of sugar;
100 ml vinegar;
ground black pepper;
a pinch of salt;
300 ml vegetable oil.

The process of preparing lecho according to this recipe takes place in the following order:

zucchini, peppers, carrots and onions are peeled, washed and chopped: zucchini - small cubes, and onions - larger;
the tomatoes are passed through a meat grinder until a homogeneous puree is obtained, in which the lecho will be stewed;
carrots are grated and bell peppers are cut into strips;
peeled, washed and chopped onions are lightly fried in vegetable oil, after which zucchini, peppers and tomatoes are added to it;
the resulting mixture is salted and sugar is added, leaving to simmer over low heat for an hour (be sure to make sure that the future lecho does not burn, periodically stirring the contents of the frying pan);
after an hour, add vinegar to the mixture and after 5-7 minutes remove from the heat.
Now all that remains is to put the snack in sterilized jars and roll them up.

This recipe may seem too complicated to you, but the result will certainly exceed all expectations.

Fried zucchini in tomato sauce

Fried zucchini for the winter is rightfully considered a very rich preparation, with a piquant taste and good shelf life. In addition, by choosing this option, you will not need to waste time on repeated sterilization, which makes the entire harvesting process much more enjoyable.

So, to prepare fried zucchini in tomato sauce you should prepare:

3 kg of zucchini;
2 kg of tomatoes;
150 ml vinegar;
3 heads of garlic;
4 tbsp. spoons of sugar;
2 tbsp. spoons of salt;
1 teaspoon chili pepper;
vegetable oil to taste.

As for the preparation itself, the zucchini, as usual, is peeled, washed and cut into small cubes, which are immediately lightly fried. Then, using a blender or meat grinder, grind the tomatoes until smooth. Next, add salt, sugar and vegetable oil to the prepared vegetables and place the pan on the fire. As soon as the contents boil, it must be boiled for another quarter of an hour. After this time, all that remains is to add spices and boil for another 5 minutes.

The finished mixture is placed in steamed jars and covered with lids, leaving in the room until it cools completely.

It would seem that we have already fully answered the question “What can be prepared from zucchini for the winter?”, but this is not entirely true. The fact is that modern housewives, in addition to standard canning, also prepare squash jam, which at first glance seems like a completely impossible undertaking. In fact, if you correctly combine a vegetable with lemon and orange, you will get the most tender jam with an exotic sweet and sour taste and a pleasant orange aroma.

Important!Zucchini jam is considered fully prepared only when it no longer spreads on a cold saucer.

The main secret of success lies in the choice of the main ingredient - zucchini. You need large, but not yet old vegetables, since such specimens are less watery, which means the jam will turn out thick and viscous. To cook this unusual workpiece, you will need:

3 kg of zucchini;
2.5 kg of sugar;
2 lemons;
1.5 kg of oranges.

Preparation. All ingredients must be thoroughly washed and removed from peels and seeds. Then the zucchini is grated, and the oranges and lemons are crushed using a blender. Mixing vegetable and fruit puree occurs in one bowl, after which sugar is added to them and mixed well. The resulting mixture must be brought to a boil and kept on low heat for an hour. Next, remove the pan from the stove and cool completely, so that after a short period of time you can repeat the procedure again. Ready jam pour into jars and close tightly with lids.

This is not the only option for preparing such an exotic snack, and you can easily go the other way.

In the second case, the list of required ingredients includes 1 kg of zucchini, 1 kg of sugar, 1 lemon and 2 oranges.
As for the preparation, as in the previous recipe, the zucchini is first peeled and seeded, then the pulp is cut into small cubes, 500 grams of sugar are added to them and left overnight. Oranges and lemons should also be zested, but instead of throwing it away, the peel of the fruit is grated and the juice is squeezed out of the pulp. The resulting raw material is mixed with zucchini, the remaining sugar is added and boiled until it is completely dissolved.

You can recommend this article to your friends!

Zucchini is rightfully considered a universal vegetable in cooking. It is often used in preparing main courses and snacks, and can also be preserved for the winter. To date experienced housewives Many twisting technologies have been developed. This includes sourdough, pickling, and aging in marinade. To obtain a quality product, it is important to comply practical recommendations and strictly follow the instructions. Let's talk about everything in order.

Features of preparing zucchini for the winter

Harvesting. Zucchini is a fast-ripening vegetable, so it is important not to miss the ripening period to the required stage. Harvest once every 4-5 days, choose specimens no more than 20 cm long. Such zucchini should have a thin skin and a small seed chamber.
Removing the peel. The peel is removed to make the final product attractive. If you are canning young fruits, you can skip this step. In the case of removing the skins, first wash the vegetables. Then cut off the peel, capturing some of the pulp.
Shredding. If small zucchini (less than 10 cm in length) are used for pickling, you should not cut them. After removing the stalks, place the entire specimens in the jar. Fruits of other sizes are crushed into slices (rings), the width of which does not exceed 1.5-2 cm.
Preparing the marinade. The safety of canned food directly depends on the amount of the acidic component used to prepare the marinade. Citric acid is used to twist dishes. table vinegar or essence. It all depends on what you have on hand.
Adding spices. Dried herbs are used as an addition to the marinade. For zucchini, horseradish, parsley and dill, basil, tarragon, celery, peppercorns and cloves are most suitable. The seasonings listed are considered basic, but you can add other favorite spices to taste.
Amount of marinade. In order to determine the required volume of marinade, place the zucchini ready for pickling in a jar. Fill with regular filtered water, then pour this liquid into a measuring container. Multiply the resulting quantity by the number of containers for twisting. However, the filling of whole zucchini and sliced zucchini will vary. In the first case, there is a lot of space left, which is filled with spices. At the same time, a three-liter jar accounts for about 1.4 liters. marinade In the second case, you will need approximately 600 ml. fills.
Soak. Before canning fruits, they must be blanched. If you prefer to do without heat treatment, place the fruits in a container with cold water for 3 hours. During this period, the vegetables will be saturated with moisture, so they will not subsequently absorb part of the marinade. This move will prevent air from accumulating in the jar and further swelling of the lids.
Sterilization of containers. To preserve zucchini in a slightly acidic marinade, the jars are pre-sterilized. If the filling is sharp enough, you can do without boiling the container. In this case, pour the hot marinade over the fruits twice and then seal. In the case of canning fruits without sterilization, 2 or 3 liter jars are used. In all other variations, containers that fit in the pan in height are suitable.

Zucchini with horseradish: a classic of the genre

dill - 120 gr.
garlic - 5 heads
zucchini - 8 kg.
red capsicum - 10 pcs.
horseradish sheets - 3 pcs.
lemon balm - 1 bunch
parsley - 40 gr.
celery - 35 gr.
table vinegar (concentration 6%) - 550 ml.
salt - 330 gr.
water - 2.2 l.

The number of components is designed for 10 1 liter cans. Sterilize lids and containers in advance. You can do this by boiling or in the oven.
Sort through the fruits. Specimens with very thin skin and dense pulp are suitable for preservation. Remove the stems and rinse the vegetables with cold water. If you want nice, light-colored zucchini for cooking, cut off the skin completely.
Chop the vegetables into rings 1.5 cm thick. Pour water into the pan, bring to a boil, add chopped zucchini inside. Blanching takes 5 minutes, no more. After this, remove the fruits and immediately send them to cold water.
Sort through all the greens, eliminating yellowed and spoiled elements. Rinse in large quantities water. Chop the horseradish leaves into strips 3 cm thick, chop the dill. Peel and rinse the garlic cloves and cut into slices.
Hot red pepper is used for the marinade, wash it, cut off the area of the fruit in the area of the stalk. Do not touch the pulp, otherwise canned vegetables will come out too sharp.
When all the liquid has drained from the zucchini washed under the tap, add chopped garlic and dill to them. Place celery, mint, parsley, horseradish, and red pepper at the bottom of each container. Place the zucchini tightly and sprinkle with spices again.
Boil 2.2 liters. drinking water with salt to dissolve the granules. After this, cool the marinade, pour in the vinegar solution. Pour the resulting liquid over the fruits in the jars and cover the necks with lids. Prepare a saucepan with high sides and a large bottom diameter.
Send the jars inside, fill hot water and place on the stove. Bring to a boil, then simmer for another quarter of an hour. Remove the container with the seal, immediately tighten it with a key, and turn it over. Wrap in a sweatshirt or blanket and cool.

Honey canned zucchini

young zucchini - 2.5 kg.
water - 1.3 l.
salt - 65 gr.
honey - 70 gr.
garlic - 2 heads
sugar - 60 gr.
vegetable oil - 400 ml.
greens (any) - 100 gr.
vinegar essence - 15 ml.

The recipe was developed by Caucasian housewives. Using this technology, you can cook not only zucchini, but also other similar vegetables. To begin manipulating, sort and peel the zucchini. Cut them into slices (about 1 cm thick).
Start preparing the marinade. Pour water into the pan, add salt, honey, sugar, vegetable oil. Bring the mixture until the first bubbles appear, then boil for another 10 minutes. Cool, add vinegar essence, mix thoroughly.
Chop the zucchini into thick strips so that they fill the jars entirely. To prepare this recipe, it is better to use liter and half-liter containers. Place the fruits in the marinade and simmer for 10 minutes.
Sterilize the jars by placing them in a pan of hot water or in the oven. Wipe dry and do the same with the lids. Place 4 chopped garlic cloves, as well as 30 grams, on the bottom of each container. any washed greens.
Using a slotted spoon, remove the fruits from the pan with the marinade, place them in clean containers, and add the filling on top. The marinade should fill the jars completely. Roll up the container with a key, turn it over, and wrap it in a blanket.

vinegar 6% - 120 ml.
granulated sugar - 110 gr.
salt - 20 gr.
zucchini - 3 kg.
water - 3 l.
dill - 50 gr.
garlic - 3 heads
dill umbrellas - 3 pcs.
bay leaf - 10 pcs.
peppercorns - 20 pcs.
horseradish leaves - 2 pcs.
currant leaves(optional) - 30 gr.

The brine is prepared extremely simply; the ingredients are prepared in 3-liter jars. If necessary, increase the amount, observing the proportions. Prepare the jars by washing and boiling them.
Start cooking the brine. To do this, pour water into a saucepan, add salt and sugar, then bring to a boil. When the granules are completely dissolved, turn off the stove. After cooling, pour in vinegar.
Rinse the greens well. Chop the dill, cut the horseradish leaves into strips about 4 cm wide. Peel the garlic, cut into slices. Place dill umbrellas, chopped horseradish strips, peppercorns, garlic, bay, currant leaves and other available spices on the bottom of each container.
Sort and wash the zucchini, chop each fruit into discs (thickness about 1.5-2 cm). Place chopped vegetables in jars with herbs. Now boil the kettle, pour regular hot water over the zucchini, leave for 20 minutes. Drain the liquid and repeat filling steps 2 more times.
After this, immediately seal each jar and check the lid for leaks. Turn over and cover with a warm cloth. Leave for 20 hours until cool, take to the cellar.

Zucchini stew for the winter

sugar - 10 gr.
salt - 12 gr.
tomato paste or spicy ketchup(for an amateur) - 80 gr.
wheat flour - 15 gr.
carrots - 120 gr.
bell pepper - 75 gr.
zucchini - 240 gr.
onion - 50 gr.
vegetable oil - 130 ml.
garlic - 5 cloves
greens (any) - 40 gr.

The ingredients are supplied per 1 liter jar. Increase or decrease the proportions if necessary. To start cooking, wash the greens and bell peppers. Remove all seeds from the latter and chop into strips.
Sort through the zucchini, eliminating spoiled specimens. Peel and remove the stalks of the zucchini, chop the vegetable into cubes. Wash and peel the carrots and pass them through a coarse grater. Onion shred.
Fry the vegetables in a small amount of vegetable oil until golden brown. When you achieve the required consistency, add zucchini, bell pepper, salt and granulated sugar, herbs, crushed garlic, tomato paste, and flour to the frying pan.
Add the remaining oil, cover with a lid, and simmer for a third of an hour. Stir constantly to avoid burning. Heat the jars in the oven or sterilize them in boiling water. Dry and distribute the finished composition into containers.
Heat the oven to 120 degrees. Remove the baking sheet and place the jars without lids on it. Sterilize the stew for 1 hour, occasionally opening the door to remove excess moisture. Then remove with an oven mitt, tighten with a key, and cool with the neck down.

spice for Korean carrots- 30 gr.
young zucchini - 4.2 kg.
vegetable oil - 450 ml.
salt (not iodized!) - 60 gr.
vinegar solution (concentration 9%) - 260 ml.
garlic - 4 heads
carrots - 4 pcs.
sugar - 35 gr.

To prepare the salad, only young zucchini are used, and the salt should not contain iodine. Peel the vegetables from the stalks, grabbing part of the “butt”. Cut off the peel, chop into cubes or strips (the first option is preferable).
Peel the carrots, wash them, grate them. Combine with zucchini in a deep bowl. Start preparing the marinade. Peel the garlic and pass it through a press. Place the mixture in a separate bowl and add oil.
Stir, add vinegar, salt, Korean carrot spice, and granulated sugar. Mix well, pour finished product into a mixture of carrots and zucchini. Use a wooden spatula. Leave the dish to soak for 5 hours.
Ceramic or glass dishes are used to connect the components; aluminum is not suitable. Otherwise, it will oxidize, causing a risk of poisoning. You can use enamel cookware, on which there are no chips or cracks.
While the zucchini is infusing, you need to wash and sterilize the jars. The same is done with lids. When the vegetables are ready, transfer the contents to a container and cover. Place in a pan of hot water and boil for 10 minutes.
Next, immediately remove the finished canned food, seal it with a special key and turn it upside down towards the floor. Covered with a blanket, let the seamer cool completely, then put it in the cold.

Mustard canned zucchini

zucchini - 12 kg.
onions - 160 gr.
garlic - 1.5 heads
granulated sugar - 1.4 kg.
mustard seeds - 450 gr.
table vinegar (9%) - 1.6 l.
water - 1.6 l.
salt - 275 gr.

To prepare the twist, young or medium-sized fruits are used. In the case of the latter option, the seed cup must be completely cut out.
To begin the procedure, wash and peel the vegetables and chop them lengthwise. If desired, you can cut off the peel and “butts”. Each oblong piece must be chopped into thin strips (about 9 cm long). The display is carried out in half-liter containers.
Pour water into a saucepan, bring to a boil, add sugar and salt. When the crystals dissolve, pour the mixture over the zucchini placed in the jars. After 45 minutes, remove the fruits. Pass the garlic and onion through a meat grinder, sprinkle the mixture onto the vegetable slices.
Add parsley seeds here and stir. Place back into a sterile container and let marinate for 4 hours, covered. Drain and filter the filling, heat it again, and season the zucchini.
Place in a wide-bottomed saucepan and fill with hot water up to the hangers. Pasteurize for a quarter of an hour, then remove, tighten with a key and let cool.

It’s easy to prepare zucchini twist for the winter if you follow step by step instructions. Always wash and dry containers before packing components. Consider popular recipes, such as zucchini stew, vegetables in honey or mustard filling. Preserve the dish with horseradish or resort to cooking technology without sterilization.

Video: how to cook pickled zucchini for the winter

An experienced housewife knows that homemade canned zucchini in winter - 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, fill it with 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 simplest and quick method cook 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.

Cut off 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.

“Our pot-bellied zucchini has rested on its side,” one just wants to sing, looking at the zucchini lying imposingly in the garden bed. Unfortunately, the youth of zucchini is short, and they are stored for a very short time, which is why housewives have long mastered canning zucchini for the winter. They ferment them, pickle them, salt them, prepare amazing salads, appetizers, caviar from them, and also make jam and candied fruits. What can I say, a truly universal vegetable! We invite you to use our recipes and capture summer flavors and aromas in jars with new preparations! Moreover, canning zucchini is not at all difficult, and the result is very delicious preparations from zucchini.

Marinated zucchini with horseradish

Ingredients:
5 kg zucchini,
For the marinade (1.5 l):
150 g sugar,
100 g salt.
For 1 liter jar:
2 black peppercorns,
1 bay leaf,
1 pea of allspice,
leaves black currant and horseradish
1 clove of garlic,
a piece of red hot pepper.

Preparation:
Coarsely chop the washed zucchini and place in sterilized jars with spices. Prepare a marinade from the above ingredients, pour it over the zucchini and sterilize the jars: 1 liter - 10 minutes, 3 liter - 20 minutes. Then roll them up and turn them upside down.

Marinated zucchini “Like autumn mushrooms”

Ingredients:
7 kg zucchini,
500 ml vegetable oil,
3 tbsp. salt,
3 tbsp. Sahara,
500 ml 9% vinegar,
garlic - to taste,
hot pepper - to taste,
greens (dill, celery, parsley) - to taste.

Preparation:
Wash and peel the zucchini and, after removing the seeds, cut them into cubes. Mix all ingredients together and let sit for 4 hours. After the time has passed, put the mixture on the fire and boil for 15 minutes. Then place in sterilized jars and seal. Turn it over and wrap it in a blanket.

WITHreindeer zucchini and squash with tarragon and horseradish “Do not spill the water”

Ingredients:
10 kg of small young zucchini and squash,
200 g dill,
100 g tarragon,
60-80 g horseradish,
200 g cherry and black currant leaves.
For the marinade:
5.7 liters of water,
500 g sugar,
500 g salt,
300 ml 9% vinegar,
black peppercorns - to taste.

Preparation:
Wash the zucchini and squash, prick with a fork in several places and cut off the tops. Place the prepared vegetables tightly in sterilized jars. Place greens between the rows of vegetables and at the bottom of the jar. Pour boiling water into the jars 2-4 times, let sit for 5-10 minutes, then pour boiling marinade made from water, salt, pepper, sugar and vinegar. Roll up the jars with sterilized lids, turn the lids down, wrap them up and leave until cool.

Salad "Zucchini"

Ingredients:
5 kg zucchini,
1 carrot,
500 g sweet bell pepper,
1 stack Sahara,
3-4 tbsp. salt,
3 stacks water,
1.5 stack. table vinegar 6%,
300 ml sunflower oil,
garlic - to taste.

Preparation:
Cut the zucchini, carrots, peppers into large strips, simmer them separately on sunflower oil. Then mix everything, add salt, sugar, water, vinegar and cook. After boiling, cook the mixture for 20 minutes. Then add finely chopped garlic and cook for another 10 minutes. Place the hot salad in sterilized jars and roll up. Turn over, wrap and cool.

Marinated salad with zucchini, apple and pepper

Ingredients:
600 g of young zucchini,
600 g sweet pepper,
600 g apples.
For the marinade:
1 liter of water,
300 ml apple juice,
1-2 tbsp. honey,
1.5 tbsp. salt.

Preparation:
Peel the pepper and cut it into rings, zucchini into circles, peeled apples into slices. Place all fruits and vegetables in a 3 liter jar and fill with marinade. For the marinade, boil water, add juice, honey and salt. Roll up the jars with sterilized lids, turn them over, and wrap them up.

Caviar from zucchini, eggplant and tomato “Motley Autumn”

Ingredients:
1 kg zucchini,
1 kg eggplants,
500 g ripe red tomatoes,
300 g onion,
vegetable oil for frying,
salt and pepper - to taste.

Preparation:
First cut the prepared zucchini and eggplant into slices, fry them in vegetable oil on both sides, and then finely chop them. In a separate pan, fry the onions and tomatoes. Combine all the vegetables together, stir, add salt and pepper and heat in a saucepan until boiling. Hot vegetable mixture Place in jars and sterilize: 0.5 liter jars - 75 minutes, 1 liter - 100 minutes. Then roll it up.

Zucchini with apple and beet juice"Vyborg"

Ingredients:
Zucchini - to taste.
For filling:
1 stack apple juice,
1 stack beet juice,
1 tbsp. dill seeds, ground into powder,
3 g citric acid or 2 g ascorbic acid,
1 stack vegetable oil.

Preparation:
Cut the peeled zucchini into slices and place in sterilized jars. Prepare the filling by boiling apple and beet juice, vegetable oil, citric acid and dill seed powder. Do not use store-bought juices for filling; it is better to prepare them yourself. Pour the boiling liquid over the zucchini, roll up the jars, turn them upside down and wrap them until they cool.

Marinated zucchini from bolgaRussian pepper

Ingredients:
3 kg zucchini,
4 sweet bell peppers,
750 ml tomato juice,
100 g garlic,
1 stack vegetable oil,
1 stack Sahara,
2 tbsp. salt,
70 ml 6% vinegar.

Preparation:
Peel the sweet peppers from seeds and mince them together with the garlic. Then mix in the diced zucchini and add the rest of the ingredients. Mix everything thoroughly and boil for 30 minutes. Place the hot mass in sterilized jars, roll up, turn over and wrap until cool.

Zucchini stewed with cucumber and carrots

Ingredients:
1 kg zucchini,
1 kg cucumbers,
2 heads of garlic,
100 g dill,
½ cup vegetable oil,
spices (bay leaf and black peppercorns) - to taste.
For seasoning:
5-6 tomatoes,
2-3 carrots,
2 onions,
1 tbsp. Sahara,
2 tbsp. salt.

Preparation:
First, prepare the seasoning: grate the carrots, chop the onion. Lightly fry the vegetables. Refuel pureed tomatoes, add salt, sugar and simmer for 5-10 minutes. Cut the zucchini into pieces, cucumbers into slices, add salt and fry on both sides. Place 2 cloves of garlic, finely chopped dill, bay leaf, and black peppercorns at the bottom of half-liter jars. Place pieces of zucchini and cucumbers on top, pour in seasoning, sterilize for 5-10 minutes, roll up, turn over and wrap for 2-3 hours.

Soaked zucchini with apples “Recipe from Uncle Vanya”

Ingredients:
3 kg of young small zucchini.
3 kg apples,
leaves of black currant, cherry and lemongrass - to taste.
For brine (per 1 liter of water):
30 g sugar or 2 tbsp. honey,
10 g rye flour,
15 g salt.

Preparation:
Wash small zucchini and apples thoroughly, place in a barrel or glass container, add black currant, cherry and lemongrass leaves. To make the brine, boil water and add sugar (or honey) rye flour and salt. Pour brine over the zucchini and apples, place under pressure and place in a cool place.

Zucchini with carrots, ginger and nutmeg “Spicy”

Ingredients:
7 young zucchini,
2 carrots,
2 heads of garlic,
6 cherry leaves,
6 currant leaves,
10 black peppercorns,
10 peas of allspice,
6 buds of cloves,
horseradish leaves, dill seeds and tarragon - to taste.
For the marinade:
4 tbsp. Sahara,
5 tbsp. salt,
5 tbsp. table vinegar,
ginger, curry, mustard seeds, ground nutmeg and ground red pepper - to taste.

Preparation:
Cut the zucchini and carrots into slices, chop the garlic and herbs. Place greens at the bottom of sterilized jars, then zucchini, garlic, carrots, peppers and cloves. Bring the water to a boil and pour in a thin stream into the jars, let sit for 2-3 minutes and drain. Fill the jars with boiling water a second time and pour this water into the bowl. Add salt, sugar, vinegar, spices and bring the marinade to a boil. Pour boiling marinade into jars of zucchini, roll up, turn upside down, wrap and leave until completely cool.

Marinated zucchini salad"For a home-cooked dinner"

Ingredients:
4 kg zucchini,
1 kg of onion,
150 g garlic,
3 tbsp. Sahara,
½ cup salt,
150 ml vegetable oil,
100 ml 6% vinegar,
200 ml boiled water,
parsley - to taste.

Preparation:
Peel the zucchini and cut into slices. Then blanch in hot water 5 minutes, drain in a colander and let cool. Chop parsley, onion and mix with zucchini. Mix everything. To fill, grind the garlic with salt and sugar, add vegetable oil, boiled water and vinegar. Mix the resulting mixture thoroughly. Pour the filling over the zucchini and press down slightly with a mug or plate so that the vegetables release their juice. Place the container with vegetables in a cool place for 10-12 hours. After this time, place the salad in sterilized jars and sterilize for 15-20 minutes, then roll up.

Spicy zucchini with tomatoes

Ingredients:
1 kg zucchini,
750 g tomatoes,
2 onions,
5 cloves of garlic,
2 hot peppers,
4 buds of cloves,
4 peas of allspice,
½ tsp. coriander seeds,
50 g celery stalks,
100 ml vegetable oil,
1 tbsp. Sahara,
1 tbsp. salt.

Preparation:
Cut the zucchini into circles or plates, add salt to taste and fry with butter until half cooked. Cut the celery into half circles, chop the pepper. Finely chop the onion and brown it in a frying pan with vegetable oil, add celery and pepper, salt and sugar and simmer over low heat for 5 minutes. Pour boiling water over the tomatoes. Remove the skin and cut into circles. Place zucchini, tomatoes and fried dressing in layers in sterilized jars, sprinkling the layers with chopped garlic and seasonings. Sterilize the jars with the finished product for 30 minutes, then roll up, turn over and wrap.

Zucchini marinated with mint “Aromatic”

Ingredients:
8 small zucchini,
1 clove of garlic,
1 hot pepper,
A few sprigs of mint
¾ stack. grape vinegar,
¾ stack. olive (or vegetable oil),
salt, pepper - to taste.

Preparation:
Wash and cut the zucchini into slices. Heat 2 tbsp in a frying pan. olive (or vegetable) oil. Fry the zucchini on both sides until golden brown. Then place them on paper that absorbs grease well. Peel and thinly slice the peppers and garlic. Place the zucchini in a shallow container, sprinkle with garlic and pepper slices and season with the remaining oil. Cut the mint with scissors and add it to the zucchini, add salt and pepper. Bring it on grape vinegar bring to a simmer in a small saucepan, then pour over the squash and cool. Then refrigerate for several days. Continue to store the finished product in a cool place and serve it with poultry.

Zucchini with carrots, honey and apple juice “Gifts of Autumn”

Ingredients:
Zucchini, carrots and apples - to taste.
For filling:
500 ml apple juice,
50 g honey,
10 lemongrass leaves,
500 ml water,
1 tbsp. salt.

Preparation:
Cut zucchini, carrots, apples into slices and place in sterilized jars. Prepare the filling: boil Apple juice, water and honey, adding salt and lemongrass. Pour the boiling liquid over the sliced pieces in the jars and roll them up. Turn the jars upside down, wrap them up and leave until cool.

Salad "Gardener's Appetizer"

Ingredients:
1 kg zucchini,
400 g sweet pepper.
200 g carrots.
400 g unripe plums,
1 head of garlic,
1.5 tbsp. salt,
½ cup Sahara,
1 tbsp. 6% vinegar,
¾ stack. vegetable oil.

Preparation:
Cut the zucchini into cubes Bell pepper- into strips 1.5-2 cm wide, grate the carrots on a coarse grater. Mince the plums, add salt, sugar, vegetable oil and boil. Then add zucchini, peppers, carrots and cook for 40 minutes, stirring. Add finely chopped parsley and a head of garlic to the mixture. Boil for another 5 minutes, place in jars, roll up, turn over and wrap.

Zucchini jam with citric acid “Pineapple”

Ingredients:
1.5-2 kg of zucchini,
1.2 kg sugar,
½ tsp. citric acid,
200 g canned pineapples with juice.

Preparation:
Cut the peeled and pulped zucchini into small cubes. From pineapple juice and sugar, boil the syrup and pour it over the zucchini. Add citric acid. Stir and leave for 1 hour. Then drain the syrup, heat it up, pour it over the zucchini again and leave for another 1 hour. Cut the pineapples into small pieces, add to the zucchini, heat everything to a boil and let cool. Repeat the procedure 2-3 times until the zucchini looks like pineapple pieces. Then boil for another 15-20 minutes, place in sterilized jars, roll up, turn upside down, wrap and leave until completely cool.

Zucchini-orange confiture with ginger and cinnamon

Ingredients:
1 large zucchini,
3 oranges,
3.3 stacks Sahara,
½ tsp. citric acid,
½ tsp. grated ginger root,
cinnamon - to taste.

Preparation:
Pass the peeled and seeded zucchini through a meat grinder, add sugar. Place on the fire, bring to a boil, then remove from the heat and let stand for 4 hours. Add oranges, also peeled and minced, to the zucchini mixture. Bring to a boil again and leave for 4 hours. Then add citric acid, ginger and cinnamon to the mixture, bring to a boil and simmer for 20 minutes over low heat. Pour the hot confiture into sterilized jars, roll up and wrap.

Happy preparations!

Larisa Shuftaykina