Canning zucchini like cucumbers without sterilization. Whole zucchini for the winter without sterilization

There is no need to assume that when making preparations for the winter, you are returning to the past, when our mothers and grandmothers rolled up dozens of bottles with tomatoes, cucumbers, peppers, zucchini and other gifts collected in the garden. Of course, now you can buy everything in the store, but, you see, nothing can replace home-made products. Good hostess he can always vouch for his own prepared blanks, which cannot be said about “industrial” seamings.

very helpful and delicious vegetable counted as a zucchini. And how many dishes can you cook from it ... In this article I want to talk about recipes for preserving zucchini for the winter how to do it and in what way.

Perhaps one of the cheapest vegetables in the summer is zucchini. But that doesn't mean you have to fill up the pantry shelves. squash blanks, you can preserve just a few cans in order to diversify the home menu in winter and always be fully equipped if a small feast is planned. Usually liter jar zucchini is enough for one day, and the next you can open another jar, with no less tasty contents.

Crispy delicious zucchini sure to decorate any table. Some people love them even more than salted cucumbers or tomatoes. There are a lot of recipes, thanks to which you can salt, pickle, boil caviar, make all kinds of snacks, salads from this wonderful vegetable. Some hostesses like to experiment, even making delicious homemade jam.

During conservation, the following spices may come in handy: Bay leaf, horseradish leaves, dill umbrellas, black peppercorns. Zucchini are especially tasty if you add parsley to them, bitter hot peppers, horseradish roots, as well as chokeberry leaves. Of course, you can use any other additives you wish.

How to preserve zucchini

Preservation of zucchini can be done with or without sterilization. The first method is considered more reliable, but the second is much faster and easier, but long-term storage products cannot be guaranteed.

Canning with sterilization

If you chose this method, then first you need to thoroughly wash all the jars. Then put greens, spices, parsley and currant leaves on the bottom. Wash all available zucchini, cut and arrange in jars. Next, you need to pour the previously prepared brine (salt, sugar, vinegar and water) into the jars and cover with clean lids. In this state, leave the containers for 10 minutes, and only after their expiration, proceed to rolling. After checking whether the lids fit tightly to the jars, they should be turned over and wrapped in a warm blanket. After your blanks have cooled, you can turn them back and put them in the pantry or cellar.

Preservation without sterilization

The first stage is the same as in the sterilization method - wash the vegetables, cut them, add greens and put it all into bottles. After that, the zucchini is poured with boiling water and covered with lids. So you need to withstand 10 minutes. Then it is necessary to drain the water and again pour the contents with boiling water, while adding spices. And only after all the banks are filled with water - they should be rolled up and turned over. All blanks are transferred to a warm place and wrapped in a blanket.

The most delicious recipes for preserving zucchini

The people came up with a lot of recipes that can be put into practice by closing bottles of zucchini. To find exactly your favorite option, you need to try each of them. We have selected for you some of the best delicious recipes and we hope you enjoy them.

Crispy zucchini with carrots and garlic

Estimated cooking time is 35 minutes

Components:

1 kg zucchini, peeled
One small carrot
50 grams of garlic
For marinade:
270 ml pure water
1 st. a spoonful of salt
One quarter cup of sugar
125 ml sol. Oils
55 ml 9% vinegar

Note: a glass should be taken with a capacity of 230-250 grams.

Step by step recipe:

You should wash the zucchini, peel them and remove the seeds. Cut the pulp into large cubes and put them in pans or in a bowl where they will be cooked.
Now we turn to the preparation of the marinade. To do this, mix all these ingredients and bring to a boil. Wait 5 minutes and turn off. Marinade is ready!
This boiling marinade should be poured over zucchini. Mix thoroughly. At first it may seem that the poured liquid is not enough, but a little later the zucchini will give juice. Bring the mass to a boil, boil for 8 minutes.
While the zucchini is cooking, peel the carrots and garlic. Grate the washed carrots coarse grater, and pass the garlic through a press or grate on a fine grater.
After 8 minutes, add garlic and carrots to the zucchini, mix and leave to boil for another 5 minutes. After that, turn off the fire.
Arrange zucchini in previously sterilized jars and roll up with sterilized lids. Turn the blanks upside down, wrap in a warm blanket and leave for several days until the preservation cools down.

Zucchini salad

This recipe has been tested by time and by many hostesses. You just need to strictly adhere to it and not violate the amount of the specified liquid.

Components:

0.5 kg sweet pepper
0.5 kg carrots
1.3 kg of zucchini with seeds (when all seeds are removed, 1 kg of zucchini will come out)
0.5 kg onion
1 bunch dill
1 bunch of parsley
1 cup of sugar
3 art. spoons of salt
2-3 glasses of water
1 st. rast. Oils
1 st. a spoonful of peppercorns
2-3 bay leaves

Step by step recipe:

Peel the vegetables from the peel, wash and remove the seeds from the pepper and zucchini.
Peppers should be cut into strips, carrots should be grated on a coarse grater, zucchini can be finely chopped or also grated. Finely chop onion, dill and parsley.
Put all the ingredients in a saucepan for further cooking.
Add sugar, water, salt, vegetable oil, allspice (peas) and bay leaf. Mix everything and put on the boil on the fire.
After the salad boils, you need to pour 9% vinegar into it, add reproach, parsley and boil for another 3-5 minutes.
Arrange the hot mass in sterilized jars, topping up the remaining brine. Carefully roll up the banks. Turn over and send to a corner under a blanket.

Classic zucchini caviar

Components:

3 kg zucchini
1 kg carrots
1 kg onion
2 tbsp. spoons tomato paste
1.5 st. a spoonful of salt
1 st. a spoonful of sugar
1 teaspoon citric acid
Vegetable oil as needed

Step by step recipe:

Washed and peeled, it is necessary to cut into small circles and fry in sunflower oil until a golden crust appears.
Grate the carrots on a coarse grater, cut the onion into half rings and lightly fry in vegetable oil (until soft).
Grind the cooled zucchini, carrots and onions with a blender, add sugar, salt, tomato paste and citric acid to the resulting mass.
Put everything in a saucepan, bring to a boil, simmer for 15 minutes over low heat and immediately transfer to sterilized jars. Turn over and send under the covers to cool.

If you wish, you can diversify this recipe with parsley, dill, garlic or any other products - this will only enrich the taste of your squash caviar.

Pickled zucchini

This type of conservation is very popular among housewives. Such zucchini can easily replace pickled and pickled cucumbers, which we used to use in salads, pickles and for making tartar sauce.

Components:

2 kg young zucchini
3-4 large garlic cloves
Allspice peas
5-6 umbrellas of cloves
Any greens to taste. Usually take celery stalks, parsley or dill umbrellas.
For the marinade you will need:
1 liter of water
1.5 st. a spoonful of salt
2 tbsp. spoons of sugar
200 ml vinegar

Step by step recipe:

Prepare the container. To do this, you need to wash, sterilize and dry the selected jars.
Wash the zucchini, cut off the stems and cut into small pieces.
Separate the heads of garlic into cloves and peel them, then chop coarsely. If you come across small garlic, then you can not cut the cloves.
Put branches of dill, celery and parsley or other plants, such as horseradish, currants or cherries, on the bottom of the jars. They give the zucchini a rich taste and mouth-watering crunch. Send garlic, peppercorns and cloves there.
Fill the jars to the top with zucchini, covering the top with herbs.
Make a marinade: dissolve sugar and salt in water, bring to a boil and add vinegar.
Pour the marinade into jars with zucchini, cover with sterilized lids, but do not roll up, but let stand for minutes. After that, roll up, turn over and cover with a blanket. Wait until completely cool.

Video recipe

Canning zucchini is by no means a relic of the Soviet past. Crispy zucchini will always come to the table. Some people love them even more than cucumbers. Plus, canning zucchini is a great opportunity to save money without sacrificing quality. After all, the hostess can always vouch for the preparation she has prepared, and having bought a store-bought seaming, there is no one to blame.

Zucchini in the summer are "penny", so even if you do not intend to roll up all the relatives, make at least a dozen blanks for yourself. Zucchini will provide variety in home menu and always leave with a bang during the feast. It is not necessary to order three-liter jars- you can take a liter. Zucchini from a liter jar is eaten almost in a day, and then you can open something else.

Whatever they do with zucchini - salt, marinate, cook variety of salads and snacks, cook caviar and even make it.

Canning zucchini requires the addition of the following spices - lava leaf, dill umbrellas, horseradish leaves and, of course, black pepper (peas). Parsley, bitter hot pepper, horseradish root and, of course, blackcurrant leaves give a special taste to zucchini. These additives are used at will "for an amateur". You can experiment that in the next year to make more of those jars that seemed especially tasty.

So, zucchini can be preserved both with sterilization (a more complicated method) and without it (a faster and easier method).

Canning zucchini with sterilization

First you need to prepare the jars - wash thoroughly. Greens, spices are laid out at the bottom of the cans, you can also parsley, currant leaves. Zucchini is washed and cut, laid out in jars, poured with brine (water, salt, sugar, vinegar) and covered with lids. Jars of zucchini are sterilized for about 10 minutes, and then rolled up. Then the banks are turned over and wrapped. When the banks have cooled, they are returned to their usual position and put into storage.

Preservation of zucchini without sterilization

At the first stage, everything is the same as in the recipe with sterilization - processing vegetables, cutting greens, laying out in jars. Then the zucchini is poured with boiling water, covered with a lid and allowed to stand for about 10 minutes. Next, the water must be drained and pour boiling water again - this time adding the spices necessary for the recipe. Finally, the cans are rolled up and turned over to check. Again, the day is cooled (wrapped in a blanket), and then removed for storage. Until we meet again winter evenings- at a cozy table and with a crunch of zucchini!

Canned cucumbers are one of the most popular homemade preparations for the winter. But still, this conservation seems a little boring to me. It is much more interesting if other vegetables are in the company with cucumbers in the jar. Which? Yes, at least zucchini - together they make just the perfect duet!

Ingredients:

400 g cucumbers;
300 g zucchini;
1-2 umbrellas of dill;
4-5 cm horseradish leaf;
2 cm horseradish root;
1-2 leaves of black currant;
1 cherry leaf;
4-7 cloves of garlic;
1 cm hot pepper;
2-3 peas of allspice and black pepper;

For marinade:

400 ml of water;
30 g of salt;
20 g sugar
50 ml 9% vinegar.

Cooking:

This quantity of ingredients is indicated based on a 1 liter jar.

For preservation, we choose small cucumbers and zucchini - the correct form, with unformed seeds. The length of cucumbers is up to 6 cm, zucchini - 10 cm. And the vegetables must be fresh, with a dense structure. Wash cucumbers and zucchini thoroughly - with your hands or with a special brush, to ensure that dirt is removed from the skin. If you have too large vegetables, then they can be cut into 2-3 parts.

We prepare spices and herbs for canning: we clean the garlic and horseradish, and by all means wash the leaves.

We sterilize the jars in a convenient way for you and immediately fill them. At the bottom we put half of all the spices.

Then we put in the zucchini and cucumbers, trying to place them so as to fill more of the jar.

Put the remaining spices and herbs on the vegetables.

Now it's time for the marinade. Add salt and sugar to boiling water, stir until dissolved. Remove the pot of water from the heat, add vinegar to it and fill the jars with this marinade to the very neck.

We close the jars with lids (but not tightly - until we twist and screw). We line the bottom of the sterilization pan with a napkin or set a flat stand (this is necessary so that the jars do not crack while the pan is on fire). We put the jars there and pour into the pan hot water to the level of the shoulders of the can.

After the water in the pan boils, reduce the heat to medium and sterilize the jars with zucchini and cucumbers for 12-15 minutes.

After sterilization, the jars are already rolled up (or screwed - depending on the type of lids that you will use). As in any other type of conservation, we put the jars upside down and wait. Until they are completely cold.

Now we can assume that you have coped with this homemade. By the way, such zucchini with cucumbers can be left in the apartment, it is not necessary to send them to the cellar - they will not deteriorate.

I recommend cooking delicious salad for the winter, zucchini, cucumbers, bell peppers. It can be made spicy or spicy, as you like. But in any case, the taste will be excellent. This is a kind of winter, which we have already prepared. How nice to get a jar delicious salad in winter and enjoy a fragrant summer juicy salad of your favorite vegetables! I cook a salad of zucchini and cucumbers without sterilization. So let's get ready!

What is necessary:

1 kg chopped zucchini
1 kg cucumbers
5 red and/or yellow bell peppers
2 heads of garlic
6 large tomatoes
5 onions
4 tbsp sugar (100 g)
1 heaping tbsp salt (40 g)
glass of vegetable oil
dill
1 tbsp vinegar essence
1 tbsp hot red pepper or fresh pods to taste (optional)

Cucumber salad with zucchini for the winter recipe

The main cooking time will be the preparation of all the ingredients. All vegetables should be washed, peeled and chopped if necessary. I don’t peel young zucchini, and if the zucchini has overgrown, then it’s better to peel the peel, as it can already be dense and harsh and remove the seed pulp.

All chopped vegetables, except for onions, put in large saucepan, add sugar, salt, vegetable oil and garlic.

Stir gently and leave for a while so that the juice stands out. There will be enough juice, so you do not need to add water.

Now I add the chopped onion and stir in the vegetables.

We put the pan on the fire, bring to a boil and boil for 10-15 minutes. At the end of cooking add vinegar essence and hot pepper or (and) dill.

Immediately put into sterilized jars, twist the lid. Place on lid until completely cool. Winter salad from cucumbers and zucchini is ready.

BON APPETIT!

Canned zucchini is a great addition meat dishes, they are good in the form of a separate snack or side dish. Due to their structure, they often require sterilization, but many housewives prefer more simple ways make delicious, home-made preparations that exclude heat treatment.

How to cook canned zucchini

There are many ways to make homemade blanks without sterilization. The simplest, known to many housewives, is pouring jars of vegetables with boiling water, from which to prepare brine later. Some pour boiling water several times. After all, the process involves pasteurization, which contributes to the destruction of various bacteria and microorganisms and extends the shelf life of zucchini for more than one winter.

To preserve zucchini, you will definitely need garlic, dill and horseradish leaves.

The passive pasteurization method is used when harvesting other vegetables (cucumbers, tomatoes). For one 3 liter jar, you need to take the following ingredients:

a sprig of dill with an umbrella;
Bay leaf;
garlic - 3 cloves;,
horseradish leaf;
70-80 g of table salt;
70 g of sugar;
150 g of vinegar.

Zucchini for this volume will take 1-2 kg. It is better to take young vegetables, with small undeveloped seeds. If the zucchini is old, overripe, it will be tougher even after conservation. If necessary, it can be used, but it is worth taking out the seeds. Cooking takes place according to the recipe:

To pickle zucchini, they are cut into rings

Wash the zucchini well. In order not to leave particles of dirt, it is better to use a sponge.
Cut them into circles or semicircles. The recommended thickness is 1 cm.
Place the vegetables in a bowl and pour over cold water. Leave them for a couple of hours. This is necessary so that the finished vegetables are crispy and firm.
Wash and sterilize jars.
Place washed and dried greens, spices and chopped garlic in jars.
Pack zucchini tightly. In the middle, if desired, you can put parsley and hot peppers.
Pour in boiling water. Let cool slightly (30 minutes). The larger the container, the more times you need to repeat the filling (3 times for a 3-liter).
Drain the water into a clean saucepan. You will need to make a brine out of it, adding salt and sugar.
Pour vinegar into each jar and fill them with boiling brine.
Clog. Put upside down and wrap for a day.

At the bottom of the jar for preservation, you need to put herbs and spices

ADVICE! To drain the water and not lose greens and seasonings, use a special plastic lid with holes.

Marinated zucchini without sterilization

Highly delicious zucchini obtained by pouring them not with brine, but with marinade. They acquire a specific flavor and are ideal as a snack. Famous home recipe similar preparation for the winter:

Wash vegetables, cut across.
Wash dill and horseradish under running water, dry.
Jars and lids must be treated to be sterile.
Boil the marinade. You will need to add the following ingredients per liter: 30 g of sugar, 45 g of salt, 2 allspice and 6 black pepper, a couple of bay leaves.
After boiling, add zucchini to the pan. They must be held for about 5 minutes. It is necessary to mix and "drown" them so that they are well saturated.
Put garlic (3 cloves per 1 liter) and greens in jars. Carefully arrange hot vegetables.
Pour boiling marinade to the brim. Catch pepper and leaf, put equally in containers.
Cork, cover with a blanket until cool.

Greens, like vegetables, need to be washed thoroughly

IMPORTANT! It is permissible to sterilize containers by any available option: in the microwave, oven or wet ( water bath). It is enough to hold the lids in boiling water for 5-10 minutes.

Home harvesting is not only for the winter. You can eat it after a day.

Zucchini "for mushrooms"

Not everyone has the opportunity to close forest mushrooms for the winter, but an experienced hostess knows that there are preparations from zucchini and eggplant that can easily replace them even with holiday table. Zucchini come out firm, crispy, unlike blue ones. But it is important to use young medium-sized fruits. Large overripe vegetables are distinguished by well-formed bones, which are rarely added to blanks, and their pulp is soft, which affects the consistency of the finished snack. Vegetables come out delicious and resemble canned butter. The mushroom recipe looks like this:

Wash the zucchini, remove the skin and cut into medium-sized cubes.
4 cloves of garlic (per kilo of vegetables) chop with a knife, press or grater.
Pour vinegar (70 g) and oil (100 g) into an enameled container, mix, salt, sugar (0.5 tbsp each).
Place zucchini in a saucepan, sprinkle with garlic.
Pour marinade over everything, mix well.
It will take time for the vegetables to release juice and marinate (about 3 hours).
Put it on the stove.
Simmer the mixture for 20 minutes over low heat. Ready vegetables will become transparent.
Arrange in jars, equally divide the marinade between them. Often it is not enough to cover the zucchini.
Seal and wrap. You can not roll them up, but store them at 0 ° under a plastic cap.

Zucchini "like mushrooms"

Zucchini need to "reach" (30 days). Of course, it is permissible to use them immediately, they are quite tasty and spicy, but it is better to wait a while to enjoy the taste of a well-marinated product.

Spicy zucchini appetizer

For homemade snacks, eggplants are more often taken, which are ideal for this, but they also turn out tasty and original from zucchini. You can make it like this:

Wash 3 kg of zucchini, cut into slices. The skin does not need to be removed.
Using a meat grinder, grind carrots (3 pcs.), Garlic and hot peppers. It is better to determine the volume of the latter on your own taste.
Pour oil and vinegar into the container in equal proportions (1 tbsp each), add the same amount of sugar. Salt will need about 2 tbsp. l.
Fold the twisted vegetables into the boiling brine and simmer them for 5 minutes.
Add zucchini, simmer for half an hour.
Spread out, roll up. You will need to wrap them up.

Vegetables prepared for harvesting spicy snack for the winter

Zucchini in tomato juice

Zucchini goes well with certain vegetables. Often close assorted for the winter with cucumbers, tomatoes, peppers and cauliflower. Canning in tomato juice, which has a specific aroma and taste, is also considered a delicious homemade preparation. She prepares like this:

Zucchini (3.5 kg) rinse thoroughly, cut. Small fruits can be cut thinly along or habitually - in circles.
Mix a little more than a liter tomato juice and a glass of butter, boil.
When the liquid boils, add spices: bay leaf, hot pepper, peppercorns and allspice. Season with salt (40 g) and sugar (200 g). Pour in 150 g of vinegar.
Fold the zucchini into the liquid, sweat for 30 minutes.
Squeeze out the garlic. 3 teeth are enough.
Catch the zucchini, transfer tightly to jars, fill with tomato filling.
Roll up, wrap up.

Zucchini in tomato sauce

Squash caviar

most famous and popular dish from zucchini - this, of course, is caviar. Any experienced hostess I have a favorite recipe. Caviar is spread on bread, served as a side dish or a separate snack. Even children, who are not easily forced to eat vegetables, often enjoy caviar with pleasure. Its production takes a lot of time. Caviar is made to be closed for the winter or consumed immediately, because in the summer you also want to eat vegetable products, especially when cold. The proposed recipe is somewhat original and different from the usual:

0.7 kg of onion, peeled, cut in any way, fried.
Rinse 2 kg of zucchini, peel the skin. If the seeds are large, it is recommended to remove them. For this snack, it is allowed to use overripe vegetables, this will not affect the taste.
Cut the zucchini and twist them through a meat grinder.
Grind the fried onion with a meat grinder.
Fold the entire resulting mass into a container, salt and sugar. Enough for 0.5 tbsp. l. Put it in the oven to simmer. Cooking time 2.5 hours.
Take out a container, add 250 g of tomato paste and 180-200 g of mayonnaise, mix.
Simmer for about 30-40 minutes.
Arrange the hot finished caviar in jars and roll up.

Zucchini caviar in jars

From this volume, 4 cans of 0.5 liters will be obtained. If they do not plan to close the caviar for the winter, but cook it to eat right away, the stewing time should be reduced. Enough 1.5 hours for the first stage and 30 minutes for the second.