Delicious pickled zucchini summer recipe. "Yurga" from zucchini for the winter

Zucchini lovers don't limit themselves to boiling squash caviar and pickle your favorite vegetables. Pickling zucchini is another great way to prepare zucchini for the winter, which will come in handy for both the holiday and everyday tables.

Pickling zucchini according to the classic recipe

Take young, medium-sized zucchini with dense pulp. Vegetables are washed and soaked for a couple of hours in cold water. Take a container, put half of the seasonings (garlic, dill, horseradish root, garlic, red hot pepper) on the bottom, place the zucchini. Place the second portion of seasonings on top. You can also use currant leaves, cherry leaves, and extragone greens. The zucchini is poured with brine on top, and pressed on top with a wooden circle and pressure. The dishes are covered with a clean cloth and kept at room temperature before fermentation starts. Then the dishes are transferred to a room with a low temperature - zero to one degree. After 2 weeks, adding brine, roll up the zucchini.

Recipe quick procurement zucchini
Zucchini is poured hot several times boiled water, and then this water is drained. Fill the third time, add vinegar, spices and seasonings, and roll up the jars. The zucchini cools down, like all zucchini - “upside down” and wrapped in blankets, blankets, and pillows.

It remains to add that salted zucchini, like a huge number popular dishes– meat and poultry, meatballs and cutlets, fragrant omelette and potatoes. But the most important thing is that zucchini, which contains practically no calories, can be consumed for pleasure without fear of “eating” extra pounds. You quickly get full of it, but you don’t gain any weight.

And since the fresh zucchini season doesn't last very long, pickling and pickling zucchini allows you to enjoy the benefits of this popular vegetable well into the winter.

Good afternoon.

Let's talk again about how to stock up on this wonderful vegetable for the winter. And today I propose the topic of marinating in jars.

In this collection you will find 10 different ways how you can marinate them on their own and in combination with other vegetables, how to give them the taste of mushrooms or emphasize your own.

This vegetable generally goes well with others, enriching their taste. And it doesn’t matter which way you prepare them, they are equally good in both forms. And this explains my love for zucchini and a whole section of the site dedicated only to them.

And you will also see that zucchini can be given almost any shape, which will make the preparations not only incredibly tasty, but also interesting and beautiful. After all, in addition to classic cubes and circles, you can wrap rolls, make stars and even bagels with filling.

All these options are not a plowed field for your imagination, provided you have free time and enthusiasm.

Marinating zucchini for the winter in jars without sterilization

Let's start from the very beginning simple recipe with a minimum set of ingredients so that you have an understanding of what general steps need to be followed.

Also, in this option we will do without sterilizing the filled jars, but this does not mean that the jars themselves do not need to be sterilized before use. This is absolutely necessary, otherwise the zucchini will turn sour and the lids will fly off over time.

Zucchini - depending on size 1-3 pieces
Dill umbrella
Garlic - 2 cloves
Bay leaf - 1 piece
Black peppercorns – 8 pcs.
Allspice – 1 piece
Bitter red pepper - 1 ring
Vinegar 70% - 1 tsp.

Marinade for 1 liter of water:

1 heaped tbsp salt
2 tbsp. l without a slide of sugar

Preparation:

1. Place in pre-sterilized jars Bay leaf, an umbrella of dill, a small ring of hot pepper (optional) and all other spices.

2. Fill the jars tightly with zucchini rings, cut a couple of centimeters thick. Somewhere in the middle add garlic.

3. Very carefully pour boiling water into the jars, trying to ensure that the stream hits the zucchini and not the walls. We do everything slowly so that the jars do not burst from a sudden temperature change. Fill them to the very top, cover with sterilized lids and leave for 20 minutes.

4. In the meantime, let's prepare the marinade. It is done simply: dissolve salt and sugar in water, put on fire and bring to a boil. All.

On 2 liter jars zucchini you need just about 1 liter of marinade.

5. Drain the water from the cooled jars and pour the marinade up to the hangers. Add 1 tsp to each jar. acetic acid and add marinade to the very top. Then we screw or roll up the lids, turn the jars over, cover them with a blanket and leave them like that until they cool completely.

In the future, store in a cool place.

A quick and tasty recipe for pickled zucchini in a jar

If you don’t like the hassle of pre-sterilizing jars, then you can skip this step. But then it will be necessary to sterilize the already filled jars. Decide for yourself which of these stages is easier for you.

Ingredients for 2 liter jars:

1 kg young zucchini without seeds
50 g dill
4-6 cloves of garlic, 2-3 per jar
8 allspice peas, 4 per jar
30 black peppercorns, 15 per jar
1 liter of water for the marinade (and separately boiling water for heating)
2 tbsp sugar - 50 g
2 tablespoons without a slide of salt - 40g
3 tbsp vinegar 9% - 1.5 tbsp per jar

Preparation:

1. Take clean jars, preferably washed with soda, and fill them with spices and zucchini. At the bottom we put half of the cooked chopped herbs and half of the peppercorns and half of the garlic. Fill the jar with zucchini rings, half a centimeter thick. Place the second half of the spices on top.

Carefully fill the jars with boiling water to the brim, cover with clean metal lids and leave for 10 minutes.

2. At this time, prepare the marinade - dissolve salt and sugar in water, put on fire and bring to a boil.

3. After 10 minutes, drain the water from the jars, pour in vinegar and fill them with boiling marinade.

4. Take a deep pan, put a cotton towel on the bottom, put the jars and fill it with water so that it reaches the hangers of the jars.

Just like in banks hot marinade, then you need to pour hot water into the pan.

Bring the water to a boil and sterilize the jars in boiling water for 10 minutes.

5. Then screw the lids tightly and leave the jars to cool upside down, wrapped in a blanket for about 12 hours.

In the future, store the jars in a cool place.

Zucchini marinated for the winter with carrots in Korean

This method is perfect for overripe zucchini with large seeds.

Ingredients for 1 liter jar:

Zucchini - 1-2 pieces (200 g)
Carrots - 1 pc.
Dill umbrellas - 2 pcs.
Garlic - 2 cloves
Bay leaf - 1 piece
Peppercorns
Allspice
Spicy Bell pepper- 1 small ring
Vinegar 9% - 2 tbsp. l

Marinade for 1 liter of water:

1 tbsp. l salt
1.5 tbsp. l sugar

Preparation:

1. Cut the zucchini into rings one centimeter thick and remove the core and seeds. You can remove it either simply with a knife or with any suitable object, for example, a glass.

We remove the peel only if it has become completely rough.

2. Grate carrots onto Korean grater.

3. Further preparation almost repeats the first recipe. Place dill umbrellas, garlic, bay leaf, hot pepper ring and peppercorns in a pre-sterilized jar. Carrots are sent next, and then zucchini rings.

Fill a jar filled with vegetables to the brim with boiling water, cover with a sterilized lid and leave for 10-15 minutes.

4. After 10-15 minutes, drain the water, add vinegar to the jar and pour boiling marinade up to the neck. We wrap or roll up the lid tightly, turn the jar over and leave it under the blanket until it cools completely.

Store the finished snack in a cool place.

Photo recipe for appetizers with bell peppers

You can diversify the taste of pickled zucchini if you cook them together with other vegetables. In addition to carrots, good addition will bell pepper.

Ingredients:

Zucchini 1-1.5 kg
Garlic - 6 cloves
Dill - bunch
Bell pepper - 1-2 pcs
Hot pepper - a couple of rings
Carrot - 1 pc.

For the marinade:

1.5 liters of water
Apple cider vinegar – 80 ml
Salt - 60 g
Sugar - 60 g
Pickling mixture - 1 tbsp. with a slide

The indicated ingredients are enough for 1 jar of 1 liter and one jar of 0.7 liters.

Preparation:

1. Take sterilized jars and put dill on the bottom. It can be cut, or you can put it directly in twigs. Add garlic, cut in half, some carrots, grated on a Korean grater, and a ring or two of hot pepper.

2. Then we put zucchini rings into sterilized jars, and put strips of bell pepper in the remaining free space.

First remove the peel from the zucchini, cut them into rings one centimeter thick and remove the center with the seeds.

3. Fill the jars to the brim with boiling water (carefully), cover with lids and drain the water after 10 minutes.

We perform this operation twice.

The good thing about the pickling mixture is that it already contains spices in the required proportion, as well as grain mustard - an additional guarantee that the jars will not ferment.

5. Fill the jars up to the neck with hot marinade and close the lids tightly.

Leave them to cool, uncovered, at room temperature.

Video on how to marinate zucchini slices

What do you think of the idea of cutting zucchini not into pieces or rings, but into thin slices? Look how beautiful it turns out. But it’s also incredibly delicious.

Instant Crispy Zucchini Recipe

The main secret to crispy zucchini is adding a horseradish leaf to it. Horseradish is the key to an expressive crunch.

Ingredients for 3 liter jars:

1.7 kg zucchini
6 cloves garlic
9 sprigs of dill
6 cherry leaves
1 large horseradish leaf
3 sprigs parsley
6 bay leaves
15 pcs. black peppercorns
6 pcs. allspice peas
3 tbsp. l. heaped sugar = 75 g (1 heaped tbsp sugar = 25 g)
3 tbsp. l. salt without a slide = 45 g (1 tbsp. salt without a slide = 15 g)
3 tbsp. l. 9% vinegar = 45 ml (1 tbsp 9% vinegar = 15 ml)

Preparation:

1. Take sterilized jars, divide the leaves and spices into 3 parts and place them in the jars.

2. Wash the zucchini in running water, cut into rings one centimeter thick and place tightly in jars.

3. Fill the jars with boiling water, cover them with lids and leave for 10 minutes. Then drain the cooled water and pour boiling water again for 10 minutes.

The second time we pour the water into the pan and set it to boil - it will be used for the final filling.

4. Pour a tablespoon of salt, sugar and vinegar directly into the jars.

5. Pour boiling water into jars, roll up the lids, turn them over and leave them under the blanket until they cool completely.

Canned zucchini in tomato sauce

Not only can it be used as a marinade plain water. It will turn out very tasty if you add it to it tomato sauce. There will be zucchini in tomato sauce.

Ingredients:

3 kg zucchini
Spicy tomato sauce – 0.5 l
2 cups sugar (glass -200 ml)
2 tablespoons salt
250 ml 9% vinegar
1 liter of water
Red ground pepper- taste

Thanks to the dense packing of vegetables, the specified amount of ingredients will yield 8 half-liter jars of pickled zucchini.

Preparation:

1. Cut the zucchini into lengthwise slices (like cucumbers) and place tightly in sterilized jars. The size of the slices should correspond to the height of the cans.

Leftovers that don’t fit can be cut into rings and placed in a separate jar.

2. Stir tomato sauce in 1 liter of water, add salt, sugar, literally half a teaspoon of red pepper and put on medium heat. Bring to a boil, add vinegar and cook for another 2-3 minutes. The marinade is ready.

3. Pour the hot marinade into jars with zucchini.

4. Place the filled jars in large saucepan, at the bottom of which there is a cotton towel, pour hot water into it so that it reaches the narrowing of the cans and put it on fire. When the water boils, count down another 10 minutes for sterilization. Jars must be covered with lids.

Then we take out the jars, roll them up, turn them over, cover them with a blanket and leave them like that until they cool completely. In the future, store in a cool place.

Marinated zucchini like mushrooms

The next two recipes are prepared in such a way that they are indistinguishable from mushrooms in taste. The difference between them is that in the first version no other vegetables are used (except garlic).

Ingredients for 7 half liter jars:

3 kg zucchini
3 heads of garlic
100 ml 9% vinegar
100 ml sunflower oil
100 g sugar
2 tbsp salt
1 teaspoon ground black pepper
10 pcs allspice peas
5 pcs bay leaves

Preparation:

1. In this recipe, there is no need to boil the marinade, which makes it somewhat simpler. Looks like cooking.

Peel the zucchini, remove the pulp and seeds and cut them into cubes measuring about 2 by 2 centimeters. Place in a large container. In the same container add chopped herbs, chopped garlic and all the spices, including vinegar and sunflower oil. Mix thoroughly and leave to marinate for 2 hours.

2. In 2 hours, the zucchini will release juice, which will mix with spices. This will be the marinade.

Taste the marinade and add salt, sugar or pepper to taste if necessary.

3. Take clean (not sterilized) jars and fill them with zucchini to the very top. Then add the marinade so that it reaches the middle of the jar. It is not necessary to go higher, since with further sterilization the vegetables will release more juice.

It is convenient to use jars of different sizes for different situations. Large ones for a feast, small ones for a family dinner.

4. Well, then we cover the jars with lids, put them in a saucepan, fill it with water up to the hangers of the jars (jars of different sizes are sterilized in different saucepans), bring to a boil and wait 15 minutes for half-liter jars and 6-7 minutes for jars with a volume of 0. 25 l.

Then we roll up the jars and leave them to cool upside down, covered with a blanket.

How to marinate zucchini so that they taste like milk mushrooms

In this recipe, in addition to zucchini, carrots and bell peppers are used, which makes the taste of the preparation more aromatic and richer.

Ingredients:

3 kg zucchini
6 small carrots (300 g)
3 bell peppers (300 g)
Bunch of dill
2 heads of garlic
1 tsp. ground black pepper
60 g salt (2 tablespoons with a small slide)
100 g sugar (4 tbsp)
150 ml table vinegar 9%
200 ml vegetable oil

Preparation:

1. Peeled and seeds removed zucchini, cut into cubes and place in a deep bowl. We also send carrots cut into rings, bell pepper into strips, chopped garlic and herbs.

2. Add spices, vinegar and vegetable oil. Mix thoroughly, cover with a lid and leave to marinate for 2-3 hours.

During this time, it is advisable to stir the vegetables a couple of times.

3. Place the prepared vegetables in clean jars, compacting them tightly.

4. Sterilize the filled jars in a saucepan with water for 10 minutes, then close the lids tightly and leave the jars to cool upside down under a blanket.

Marinating zucchini for the winter in jars with citric acid

Well, at the end of the collection, I propose another method of pickling without using vinegar.

This is such a broad topic today. But while I was collecting recipes, I noticed a few more interesting ways preserving zucchini for the winter. So this topic will continue to grow and expand.

That's all for today, thank you for your attention.

In vain, many housewives, when preparing for the winter, bypass zucchini and look at them as a culinary ingredient.

Undoubtedly, zucchini is delicious fried, stewed and baked. But canned zucchini They turn out no worse than cucumbers: dense, with crispy flesh and a pleasant taste.

The peculiarity of zucchini is that they can be combined with any vegetables and, like chameleons, acquire their taste. Therefore, it will not be difficult for the housewife to prepare pickled zucchini to her taste, adding her favorite spices, herbs and vegetables.

Subtleties of cooking

Zucchini ripen very quickly, so the main condition is not to miss the harvest time. They are cleaned every 3-4 days. For pickling, use zucchini no more than 20 cm long, with thin skin and a small seed chamber. It is better not to preserve zucchini 30 cm long, but to leave it for cooking.
Wash the zucchini, trim the stalk, capturing some of the pulp. The skin of young zucchini is not cut off. But to make pickled zucchini look more attractive, the skin can be peeled off.
Small zucchini - greens, the length of which does not exceed 10 cm, are pickled whole, placed vertically in a jar. Other zucchini are cut crosswise into circles 1-2 cm thick.
To give a pleasant aroma, herbs and spices are needed. Many of them not only improve the taste of zucchini, but are also an excellent preservative. Zucchini is marinated with such common herbs as dill, parsley, celery, tarragon, horseradish, and basil. Cloves and allspice are also added to the marinade.
Zucchini has virtually no acid of its own, so when canning it is necessary to use vinegar, vinegar essence or citric acid. The safety of canned food depends on the amount of acid in the marinade.
If the marinade is slightly acidic, then the jars with zucchini must be sterilized. Zucchini in spicy marinade Store well without sterilization. It is enough to pour boiling marinade over them twice and immediately seal them. But in this case, the container is washed well and then sterilized. When using sterilization or pasteurization, it is better to place zucchini in half-liter or liter jars, which fit into the pan in height. For zucchini that is cooked without sterilization, you need to take two-liter or three-liter jars so that the products in them cool longer, which is a kind of pasteurization.
Usually, zucchini is blanched before pickling. If they are preserved without heat treatment, then it is recommended to soak the fruits for 1-2 hours in cold water. The same as with cucumbers. This must be done so that the zucchini is saturated with liquid and subsequently does not absorb part of the marinade. If the housewife puts the zucchini in jars without soaking, then after pouring the marinade, she should wait a few minutes and then add the missing amount of marinade. Otherwise, in the cooled jars of zucchini there will be a lot of free space that can fill with air. This is what causes canned food to swell.
The amount of marinade required for sliced and whole zucchini differs significantly. Zucchini, cut into circles, are placed in jars very tightly, so there is very little space left for filling. For example, a liter jar will hold only 200-300 ml of marinade.
If the zucchini is canned whole, then there is a lot of free space between them in the jar, which needs to be filled with spices and marinade. In this case, proceed in the same way as when pickling cucumbers: take half the volume of the total volume of the jars. For example, for one three-liter jar with whole zucchini you need to take 1.5 liters of filling.
To calculate how much marinade is needed in each case, you need to fill a jar with chopped or whole zucchini and fill it with water. Then pour this water into a measuring cup and multiply the amount of water by the number of jars.

Marinated zucchini: recipe one

zucchini – 7-8 kg;
black peppercorns – 50 pcs.;
bay leaf – 10 pcs.;
parsley - 10 small branches.

For the marinade:

water – 2 l;
salt – 100 g;
sugar – 100 g;
6 percent vinegar – 150 ml.

Cooking method

Wash liter jars with baking soda and rinse hot water. Sterilize by immersing the jars in a pan of boiling water, or hold them over steam by placing them on a kettle without a lid. The jars can also be heated in the oven.
Select young zucchini up to 4 cm in diameter with dense pulp and thin skin. Trim the stems.
Cut into slices 1-1.5 cm thick.
Place the slices in boiling water and blanch for 5 minutes. Then cool in cold water.
Place spices in sterile jars. Pack the zucchini tightly.
Pour water into the pan, add salt and sugar. Boil for 5 minutes. Filter through linen cloth. Add vinegar.
Pour the hot marinade over the zucchini. Cover with lids.
Place the jars of zucchini in a pan of hot water. At 85°, pasteurize for 25 minutes.
Remove them from the water and immediately seal them tightly.
Turn the jars upside down, wrap them in a blanket and let them cool in this position.

Recipe two

Ingredients (for 10 liter jars):

zucchini – 7-8 kg;
dill – 100 g;
red hot pepper – 10 small pods;
garlic – 4 heads;
parsley, mint, celery - 1 bunch each;
horseradish - 3 leaves.

For the marinade:

water – 2 l;
salt – 100 g;
6 percent vinegar – 150 ml.

Cooking method

Prepare sterile liter jars with lids in advance.
Select medium-sized zucchini with thin skin and strong flesh. Trim the stalks, capturing some of the pulp. Wash in cold water. If you want the zucchini to be light in color when cooked, cut off the skin.
Cut the fruit into easy-to-eat discs.
Place them in boiling water and blanch for 5 minutes. Then cool quickly in cold running water.
Sort the greens, remove any yellowed or rotten branches, and wash thoroughly in plenty of cold water. Trim off the dried ends. Cut the horseradish leaves into strips. Chop the dill greens.
Peel and wash the garlic, chop. Wash the pepper pods. Trim off part of the stalk without touching the pulp, otherwise the zucchini will turn out very sharp.
When the water has drained from the zucchini, mix them with chopped garlic and dill.
Place some herbs at the bottom of the jars. Place the zucchini tightly on top of it. Cover with remaining herbs.
Prepare the marinade by boiling water with salt. When it cools down a little, add vinegar and stir.
Pour the marinade over the zucchini. Cover with lids. Place in a wide-bottomed saucepan. Fill the container with hot water up to the hangers of the jars. Sterilize jars of zucchini for 10-15 minutes.
Remove them from the water and immediately seal them tightly with sterile lids. Turn over, placing the lids down on a flat surface covered with a warm cloth. Wrap yourself in a blanket. Cool it like this.

Recipe three

zucchini – 400-600 g;
dill - 1 umbrella;
celery leaves and petioles – 20 g;
bay leaf – 1 pc.;
cloves – 1 bud;
black peppercorns – 3 pcs.;
allspice – 1 pea;
marinade filling – 200-350 ml.

For the marinade:

water – 1 l;
salt – 1 tbsp. l.;
sugar – 1 tsp;
9 percent vinegar - 2 tbsp. l.

Cooking method

Wash small zucchini, cut off the stalks along with some of the pulp, but no more than 1 cm. Cut into circles 1-1.5 cm thick.
Place the chopped zucchini in boiling water and blanch for 3-5 minutes. Cool quickly under running water cold water. Wait for the liquid to drain.
Prepare sterile liter jars with lids.
Place the zucchini tightly in jars, topping with spices and herbs.
Prepare the marinade filling. To do this, pour water into the pan according to the norm, add salt and sugar. Bring to a boil and simmer for 5 minutes. Strain the filling. Add vinegar.
Pour the marinade over the zucchini to the very top of the jars. Cover with sterile lids.
Line a wide-bottomed pan with a soft cloth or place a wooden circle. Install the jars. Fill with hot water up to the hangers.
Place the pan on the fire. From the moment the water boils, sterilize the zucchini for 20 minutes.
Seal the jars with lids, turn them upside down, wrap them in a blanket, and let cool.

Recipe four

This method is good because there is no need to calculate the total amount of marinade. Everything is done in the process of putting zucchini and spices into jars.

Ingredients (for 1 liter jar):

zucchini - approximately 400-600 g;
salt – 1 tbsp. l.;
sugar – 2 tbsp. l.;
9 percent vinegar – 50 ml;
dill - 1 umbrella;
black peppercorns – 5 pcs.;
allspice – 2 pcs.;
currant and cherry leaves - 2 pcs.;
garlic – 2 cloves.

Cooking method

Soak young zucchini for 1-2 hours in cold water and then wash. Trim the stems. If the peel is thick, peel it.
Wash the greens. Cherry and currant leaves should be green, free from damage by diseases and insects.
Peel the garlic and rinse. If the cloves are large, cut in half.
Prepare clean and dried quart jars. Wash and boil the lids too.
Place some of the herbs, pepper, and a clove of garlic at the bottom of the jar. Cut the zucchini into slices 1-1.5 cm thick and place tightly in a jar. Place the remaining herbs and garlic on top of the zucchini.
Pour salt and sugar into each jar according to the norm. Pour in vinegar. Pour boiling water over the zucchini. Wait 1-2 minutes and add more boiling water if there is less water.
Take a wide pan and place a soft cloth on the bottom. Place the jars. Pour warm or hot water to the hangers of the cans. Put it on fire. From the moment the water boils, sterilize the zucchini for 10 minutes.
Remove the jars from the water and immediately seal them tightly. Turn it upside down and wrap it in a blanket. Leave in this position until completely cooled.

Zucchini marinated for the winter without sterilization

Ingredients (for 1 three-liter jar):

zucchini – 1.5-2 kg;
dill - 2 umbrellas;
garlic – 5 cloves;
black peppercorns – 10 pcs.;
bell pepper – 1 pc.;
horseradish leaf – 0.3 pcs.;
leaves black currant- 2 pcs.;
bay leaf - optional;
parsley - 1 sprig.

For the marinade:

water – 1 l;
salt – 2 tbsp. l.;
sugar – 2 tbsp. l.;
vinegar essence – 1 des. l.

Cooking method

Soak small zucchini in cold water for 1 hour. Wash. Trim the stems.
Wash all the greens. Peel the garlic and rinse under running water.
Wash the bell pepper, cut in half, remove the seeds. Cut the halves lengthwise into long slices.
Prepare a sterile jar with a lid.
Cut the fruits into slices 1-1.5 cm thick.
Place some of the greens and peppercorns on the bottom of the jar. Fill the jar with zucchini. Place garlic between them. Spread the bell pepper around the edges of the jar. Cover the zucchini with the remaining herbs.
Boil water and pour it over the zucchini. Cover with a lid and leave for 20 minutes. During this time, the zucchini will be saturated with water and warm up.
Close the jar with a lid with holes, through which you pour the cooled water into a measuring container.
Pour this liquid into a saucepan. Add salt and sugar according to the norm. Bring to a boil and simmer for 5 minutes. Pour this marinade over the zucchini again. Add to the jar dessert spoon vinegar essence. Cover with a sterile lid and seal immediately.
Turn the jar upside down and cover it with a blanket. In this position it should cool completely.

Video: Marinated zucchini slices. Blanks

Note to the hostess

The spices indicated in the recipe can be replaced at your discretion, taking into account your taste preferences. The main thing is that they are combined with each other.

Zucchini is also marinated with other vegetables: peppers, cucumbers, carrots, onions. The composition of the marinade can be left the same.

Pickled zucchini is stored in the same way as all other zucchini canned vegetables: in a cool place, away from light.

In summer and autumn, when in abundance fresh vegetables, fruits and berries, every self-respecting housewife stocks various blanks, including many types of pickles and marinades. I admit, I am not one of those craftswomen. The process of twisting the jars seems laborious to me, and my loved ones are not too fond of such culinary delights. But when I still want something salty, spicy or pickled, and preferably it should be homemade, I resort to little tricks. In my piggy bank there are several recipes for snacks that are in no way inferior to real preparations. One of them is quick pickled raw zucchini. This amazing appetizer can be served within 1.5-2 hours after preparation. And the marinating process itself takes no more than 10 minutes! They turn out spicy, crispy and very tasty, I definitely recommend trying this find. So, to prepare pickled zucchini instant cooking you will need:

Ingredients:

1-2 young zucchini.
1 head of onion.
1 bunch of greens.
2 cloves of garlic.
2 tbsp. spoons of vinegar.
3 tbsp. spoons of olive or sunflower oil.
1 teaspoon of honey.
pepper, salt and other spices to taste.

Quick pickled zucchini recipe with photo:

1. Wash young zucchini or zucchini thoroughly, dry it with a paper towel and cut it into thin slices along with the peel. If you want to pickle mature zucchini, you need to peel them.

2. Sprinkle the chopped zucchini with salt and leave it like that for half an hour. During this time, the zucchini will release juice and become softer. Then you need to carefully squeeze out the zucchini and drain the resulting juice.

3. To prepare the marinade, in a bowl, mix vegetable oil, liquid honey, vinegar, grated garlic, finely chopped herbs, add salt, pepper and other spices to taste. This time I added dill to the marinade, but it also turns out delicious with parsley or cilantro.

4. In principle, the proposed appetizer can only be made from zucchini itself, but it will be much more satisfying and piquant if you add onion. Just peel it and cut it into rings. Instead of regular white, you can use red lettuce onions.

5. After all the ingredients are prepared, put them in one glass container, it can be a jar or a deep bowl. Mix the zucchini and onions well with the marinade so that they are very well saturated with it and do not remain raw.

6. Place the snack in the refrigerator for about 1.5-2 hours. During this time, you need to mix all the ingredients several times so that they marinate better. Quick pickled zucchini with onions are ready and can be served. At any time of the year, such a snack will remind you of summer and certainly will not be associated with the hassle of home canning.

Another plus for me of these snacks is that they are made in small portions, which means there are no leftovers that then have to be thrown away. This is exactly what happens when you open another jar from those stored for future use. And of course, the shorter a product is stored, the more benefits it retains, especially for vegetables. So let’s take note of this zucchini recipe and reconsider our attitude to quick pickling.

Bon appetit!!!

Best regards, Regina.

Zucchini in the ranking summer vegetables are on the top lines, because they have a lot of advantages - the fruits contain a lot useful substances, minerals and vitamins. Summer residents usually boast of a large harvest, those who do not own plot land, do not be upset, because the cost of zucchini on the market is ridiculous. It is important that they can not only be eaten in the summer, but also stored for the winter. Below are proven recipes that are suitable for both experienced and novice housewives.

Pickled zucchini for the winter in jars, step-by-step recipe with photos

Spices and herbs transform simple products into an amazing ensemble, aromatic and tasty. Even banal pickled zucchini can become an amazing dish. Especially if you open a jar of vegetables in the middle of a cold winter.

Pickled spicy zucchini can be used as a side dish for any dish. Or prepare them for long-term storage.

Cooking time: 2 hours 0 minutes

Quantity: 4 servings

Ingredients

Zucchini: 1.5 kg
Water: 1.2 ml
Vinegar 9%: 80 ml
Garlic: 10 cloves
Cloves: 10 buds
Parsley, dill: a bunch
Pepper mixture: 2 tsp.
Salt: 4 tsp.
Bay leaf: 8 pcs.
Ground coriander: 1 tsp.
Sugar: 8 tsp.

Cooking instructions

Recipe for very quick pickled zucchini

Previously, pickling was used exclusively for preparing vegetables and fruits for long-term storage in winter period. Today, pickled snacks appear at any time of the year, at the request of household members. Here is one of the recipes according to which delicious vegetables If you marinate them in the evening, they will be ready for breakfast.

Products:

Zucchini (already peeled and seeds) – 1 kg.
Garlic – 5-6 cloves.
Dill - a large bunch.
Parsley - a large bunch.
Water – 750 gr.
Ground red pepper and ground black pepper – 1 tsp each.
Salt – 2 tsp.
Salt – 4 tsp.
Cloves – 4 pcs.
Bay leaf.
Vinegar – 50 ml. (9%).
Vegetable oil – 100 ml.
You can add other spices.

Technology:

First of all, prepare the marinade. Its preparation does not require any special skills or abilities. IN enamel pan, in which the marinating will take place in the future, pour water, add salt and sugar, add all the selected spices and bay leaf. Boil. And only then pour in vegetable oil and vinegar. Remove from heat; allow marinade to cool.
You can start preparing the zucchini. Peel and remove seeds if the fruits are large. Cut in the way that the housewife considers most convenient - into circles, bars or strips. The thinner the slice, the faster and more uniform the marinating process will be.
Rinse the greens in plenty of water and chop. Peel the garlic, chop finely.
Mix with chopped zucchini and add marinade. It’s okay if it’s a little warm; the taste of the final product won’t deteriorate. The marinade should completely cover the zucchini. If this does not work (due to lack of liquid or coarsely chopped zucchini), then you need to take pressure and press down.

By the morning for breakfast you can boil new potatoes, fry meat and put on a plate of ready-made pickled zucchini!

Instantly marinated zucchini

In the list of the earliest summer vegetables, zucchini is not the last place. They can be stewed and fried, cooked in soups and made pancakes, stored for the winter - salted and pickled. What's interesting is that last years Pickled zucchini has become very fashionable and is served almost immediately after cooking. No matter how much you would like instant pickling, it will still take several hours for the vegetables to be saturated with the marinade.

Products:

Zucchini (preferably young fruits with small seeds) – 500 gr.
Fresh dill – 1 bunch.
Vegetable oil (sunflower or olive) – 100 ml.
Fresh honey – 2 tbsp. l.
Vinegar – 3 tbsp. l.
Garlic – 3-4 cloves.
Spices, for example, hot ground pepper - ½ tsp.
Salt.

Technology:

Prepare the zucchini: wash, peel, remove the seeds; if large, young zucchini need not be peeled. Cut the vegetables into thin strips so that the pickling process goes very quickly.
Salt the zucchini and reserve. After 10-15 minutes, drain excess juice from the chopped zucchini.
In a bowl, combine oil with vinegar, honey, garlic, pressed, and spices.
Pour the marinade into the container with the zucchini. Add washed and chopped dill here.
Mix carefully. Cover, press down with pressure. Place in a cool place.

All you have to do is be patient for a few hours, and then quickly set the table, because it’s time to taste the marinated delicacy!

How to pickle finger-licking zucchini

To get especially tasty pickled zucchini, just follow the following recipe exactly. Zucchini cooks very quickly, the only difficult moment is sterilization, but this can be easily overcome if desired.

Products:

Young zucchini – 3 kg.
Fresh dill - 1 bunch (can be halved with parsley).
Garlic – 1 head.
Vinegar - ¾ tbsp. (9%).
Vegetable oil – ¾ tbsp.
Sugar – ¾ tbsp.
Salt – 2 tbsp. l.
Dry mustard – 1 tbsp. l.
Spices (pepper, cloves, bay leaf).

Technology:

The process begins with preparing the zucchini. You need to remove the peel, remove the seeds, even small ones. Cut small fruits lengthwise into strips, large ones - first across, then also into strips. Place in an enamel container.
Prepare the marinade in a separate saucepan, that is, mix all the remaining ingredients. Wash the dill and parsley and chop. Divide the garlic into cloves, peel, rinse, chop or use a press.
Stir the marinade until the salt and sugar dissolve. Prepared aromatic marinade pour over the zucchini. Press down with pressure and put in a cool place for 3 hours. During this time, the zucchini will release juice and marinate.
The next stage is sterilization. Pre-sterilize glass containers over steam or in the oven.
Fill with zucchini and add marinade. If it is not enough, add boiling water. Cover with lids and place in a large saucepan with water. Sterilization time – 20 minutes.

Spicy pickled zucchini in Korean style

Many people like Korean cuisine - a large number of herbs and spices give dishes an amazing taste and aroma. Korean-style zucchini is both an appetizer and a side dish.

Products:

Zucchini – 3-4 pcs.
Sweet bell pepper – 1 pc. red and yellow.
Carrots – 3 pcs.
Garlic.
Onion – 1 pc.
Soy sauce – 1 tbsp. l.
Sesame seed – 2 tsp.
Acetic acid – 2 tsp.
Hot pepper, salt to taste.
Sugar – 1 tbsp. l.
Olive oil (any other vegetable) – ½ tbsp.

Technology:

Peel the zucchini and remove seeds. Cut into thin circles. Add salt, press, leave for a while.
Prepare the remaining vegetables: chop the pepper, grate the carrots. Also grate the onion and sauté.
Mix the vegetables, pour the juice from the zucchini and chopped garlic into them. Add all spices, sugar, olive oil and acetic acid.
Pour the marinade over the chopped zucchini and stir. Cool in the refrigerator for several hours.

Insanely delicious pickled zucchini with honey

When pickling vegetables, spices, salt and sugar, vegetable oil and vinegar or acetic acid. But in the following recipe, one of the main roles is played by fresh honey, which gives an interesting flavor to the zucchini.

Products:

Zucchini – 1 kg.
Liquid honey – 2 tbsp. l.
Garlic.
Vinegar (ideally wine) – 3 tbsp. l.
Salt.
Basil, parsley.

Technology:

It is recommended to cut the zucchini into very thin slices, for example, using a vegetable cutter. Naturally, zucchini must be peeled and seeded and washed under running water. Add salt to the zucchini and leave for half an hour.
Mix honey and vinegar, add finely chopped herbs and garlic to the marinade.
Next in this aromatic mixture Drop the zucchini strips and leave to marinate in a cool place. Stir regularly, after three hours you can serve.

Recipe for pickled zucchini with garlic

Fragrant spices and spices are an important component of the marinating process; another essential attribute is garlic. According to the following recipe, you will need a lot of garlic, but the aromas will linger throughout the kitchen.

Products:

Zucchini – 2 kg.
Garlic – 4 heads.
Dill – 1-1 bunches.
Sugar – 1 tbsp.
Salt – 2 tbsp. l.
Vegetable oil – 1 tbsp.
Vinegar 9% – 1 tbsp.

Technology:

Wash the zucchini, peel and remove the seeds. Cut the fruits into cubes and add salt to release more juice.
Chop the garlic and dill. Add to zucchini.
For the marinade, mix oil, vinegar, add sugar and salt, stir until dissolved.
Pour this spicy, aromatic marinade over the vegetables and leave for 2-3 hours.
Place in containers that have been sterilized and dried in advance. Send for sterilization.
After 20 minutes, take it out, roll it up, turn it over, cover it with a warm blanket; additional sterilization will not hurt the pickled zucchini.

How to make crispy pickled zucchini

Preparing zucchini for the winter allows many families to significantly save their family budget. If you follow the technology, the zucchini pieces will turn out tasty, crispy, and aromatic. It is better to seal in a 0.5 liter container.

Products:

Zucchini – 5 kg.
Greens, laurel, cloves, hot peppers peas.
Horseradish and currant leaves.
Water – 3.5 liters.
Salt – 6 tbsp. l.
Sugar – 6 tbsp. l.
Vinegar 9% – 300 gr.