Marinated zucchini for the winter without sterilization (triple filling).

Making pickled zucchini fast food we stock up on vitamins and useful substances found in vegetables. Preparations for the winter remind us of summer. solar and warm days as if leaving their mark on juicy vegetables.

This twist recipe is well suited for the prevention and treatment of colds. Vitamin C, which is found in lemon and the disinfecting properties of garlic, do a great job with viruses. In addition to the excellent ability to protect human immunity, this dish has a rich taste and aroma.

Products needed for pickling:

six hundred grams of zucchini;
one hundred milliliters of olive oil;
four cloves of garlic;
one medium sized lemon;
one bunch of parsley;
fifty grams of pine nuts;
ten grams of salt;
two peas of allspice;
five grams of citric acid.

Pickled zucchini for the winter:

Wash vegetables and herbs first cold water, sterilize containers and lids for seaming in any way convenient for you (over steam, boiling water, in the oven).
Chop the zucchini into thin rings half a centimeter thick each. If the vegetables are quite mature and have a thick skin, then peel it.
To prepare the sauce, squeeze the juice from the lemon, add olive oil, pepper, parsley, citric acid and garlic, after squeezing it through a garlic press.
Place the zucchini slices in a bowl and pour over them with the prepared sauce, sprinkling evenly with pine nuts. Leave the vegetables to marinate for two hours, covering the jar with a lid.
Place a pot of hot (not boiling) water on the stove, after laying a dense non-staining cloth on the bottom. Inside, place the jars with a twist and sterilize them over medium heat for twenty minutes.
Carefully remove the finished blanks, carefully roll up the lids and, placing the jars upside down, cover them with a blanket. After a day, transfer the containers with a winter snack to a place with a predominance of low temperatures.

How to pickle zucchini for the winter with curry

Zucchini is just a godsend for those who are constantly trying to lose weight, but do not want to starve at the same time. They contain fewer calories than needed for their absorption by the body. In this recipe, in addition to amazing properties zucchini, eat Indian seasoning curry, which also promotes weight loss.

Ingredients for this winter meal:

two and a half kilograms of zucchini;
one liter seven hundred and fifty milliliters of water;
three hundred milliliters of table vinegar;
five hundred grams of sugar;
one and a half tablespoons of salt;
one heaping tablespoon of curry powder;
two medium-sized onions;
five peas of mustard;
three leaves of celery.

Marinated Zucchini with Curry:

Wash vegetables and greens, sterilize containers and lids for twists in any way convenient for you. Cut the zucchini into large pieces and the onion into rings.
Put the onion, mustard seeds and celery on the bottom of the container. Next, put the vegetables in tightly.
Place a saucepan on the stove hot water, add there table vinegar, salt, add sugar and curry, boil for ten minutes until tender. Pour marinade into containers with products and lean against the lid.
Again, put the pot of hot water on the stove, before placing the fabric on the bottom. We move the jars into it and sterilize for fifteen minutes. Having taken out the containers with a twist, we cover them with a warm blanket, turning them upside down.
The next morning, move the winter snack jars to a cool, dry place.

How to pickle zucchini for the winter in jars with cucumbers

If your garden has a large crop of cucumbers and you want to diversify the supply of canned goods, then add zucchini zucchini to them. Both vegetables are very juicy and have a refreshing taste.

Products that are needed for preserving snacks:

five hundred grams of fresh cucumbers;
five hundred grams of zucchini;
three inflorescences of dill;
three cherry leaves;
three leaves of blackcurrant;
six cloves of garlic;
one sheet of horseradish;
eight grams of peeled horseradish root;
two bay leaves;
fifteen peas of black pepper;
a quarter of red hot pepper;
sixty milliliters of 6% table vinegar.

To prepare the brine:

six hundred milliliters of water;
forty grams of coarse salt;
twenty five grams of sugar.

Recipe for pickled zucchini for the winter in jars:

Prepare containers for twisting by sterilizing them in any way that is comfortable for you. Wash all vegetables and herbs.
Cut off the tails of vegetables, cut the zucchini according to the size of the cucumbers, they should be almost the same size.
Place half of all spices, herbs and garlic on the bottom of the container, then alternately (preferably vertically) put cucumbers and zucchini, put the rest of the ingredients on top.
We place a pot of water on the stove, salt and sugar, boil until they are completely dissolved for about ten minutes. First of all, pour table vinegar into the food containers, followed by boiling brine and cover with lids.
Again we put a pot of hot (but not boiling, otherwise the jars will burst) water on the stove, having previously spread a dense fabric along the bottom. Then we place containers with twists there and sterilize, bringing to a boil for ten minutes.
Carefully remove the jars from the pan, carefully cork the lids and wrap them in a warm blanket, turning them upside down. After the spins have completely cooled down, transfer to a place with low temperatures.

Recipe for pickled zucchini on the table with honey and rosemary

Zucchini has an unusually good effect on the body. For their assimilation, the body needs a little energy and at the same time zucchini has a beneficial effect on the entire digestive system, normalizing their work. By making this preparation, you will extend the period of its use and enjoy zucchini with a spicy aroma of rosemary and honey all winter long.

Ingredients you will need:

one and a half kilograms of young zucchini;
five cloves of garlic.

To create a brine:

180 ml. refined sunflower oil;
170 ml. 9% table vinegar;
180 ml. clean water;
170 ml. Sahara;
2 tablespoons of honey;
one teaspoon of coarse salt;
two teaspoons of dried rosemary.

How to cook pickled zucchini:

To prepare the blank, buy (and assemble from own garden) young zucchini with still thin skin and small, soft seeds. Wash them and cut off the tail. Cut each vegetable lengthwise into eight parts, and cut out problematic and overripe places.
Pick the jars the size of the zucchini so they fit vertically in there. If you can’t find the right container, then just cut the vegetables to the required size. Sterilize the containers using the method convenient for you and throw chopped garlic on the bottom of each large slices, place the zucchini tightly.
Place a pot of water on the fire, salt, add sugar, honey, oil and table vinegar. Boil the brine and add rosemary, boil for another two minutes. Pour the contents of the jars with marinade and leaning the lids on, let it brew.
The next morning, cover the bottom of the pot of hot water with a cloth and place the jars of snacks, sterilize for ten minutes.
Carefully remove the containers, cork the lids, then put them upside down and carefully wrap them in a warm, thick cloth. Transfer completely cooled spins to a cool and dry place.

Marinated Zucchini Zucchini Korean Recipe

Oriental cuisine is known for its spicy pickled snacks and unusual combinations products. Korean-style pickled zucchini is a great example of such a cuisine. This dish goes well with vegetable side dishes, meat and fish. It can also be consumed as a separate snack for those who like to have a quick bite.

Ingredients for cooking winter snacks:

three kilograms of young zucchini;
five hundred grams of carrots;
five hundred grams of onions;
two cloves of garlic;
five pieces of sweet pepper;
250 ml. refined sunflower oil;
two hundred milliliters of acetic acid;
two hundred grams of sugar;
three tablespoons of salt;
two pieces of hot pepper;
ten peas of black pepper;
a quarter teaspoon of paprika;
one tablespoon of mustard seeds;
one bunch of greens.

Pickled zucchini recipe for the winter:

First of all, wash all the vegetables and boil the containers and lids for twists. Rub the carrots on coarse grater with elongated holes, zucchini, Bell pepper and onion chop straw. Finely chop the greens, and push the garlic through a press.
Stir the chopped products in a large salad bowl (basin, saucepan), salt, sugar, refined oil and acetic acid. Stir thoroughly and place to marinate in a place with a predominance of low temperatures for four hours.
Place spices in a container, taking a winter snack from a cold place, place it in equal proportions in containers, cover with lids.
Place a pot of hot (not boiling water) water on the stove, carefully place jars of pickling in it and sterilize for twenty-five minutes over medium heat.
Carefully remove the containers with snacks, carefully roll up the lids and wrap them in a warm blanket, turned the jars upside down. The next day, completely cooled blanks are transferred to a dry place with a low temperature.

Pickled zucchini like other vegetables prepared in this way, they can be stored for many months and remain as juicy and crunchy as on the first day of preparation. If you grow zucchini in your dacha or just regularly include these vegetables in your diet, you probably have long thought about how to enjoy them even in the harsh winter.

There is a way out - marinate zucchini in vinegar and you will get an excellent snack for meat or a glass of vodka. This is very easy to do, you will need the following ingredients:

- 1 kg.
Sugar - 50 g.
Vinegar - 200 ml.
Water - 1 l.
Bay leaf.

Marinated zucchini for the winter - recipe

Wash the zucchini, cut off the front and back, and cut the fruit into large cubes.

Put on the bottom of the jars Bay leaf. Despite the fact that it is very small, at first glance, the spice gives off a pleasant aroma in the whole, with which the zucchini is subsequently soaked. If you want your vegetables to last for many months, be sure to sterilize your jars.

This is done in several ways: first of all, boil water, rinse the jars and hold them over a pot of boiling water for 2-3 minutes. If you have a microwave or oven, do it the easier way: pour into the bottom of the jars a small amount of water (3-5 cm) and hold in the oven until it has completely evaporated. A similar procedure must be done with metal covers.

Fill jars tightly with chopped zucchini.

Pour marinade over vegetables. It is prepared as follows: boil a small amount of water and add 200 ml of vinegar and sugar. Once the sugar has dissolved, the marinade is ready. If desired, you can add black peppercorns or any other spices to it.

Summer is considered a fruit and vegetable season for every summer resident. Among the most popular cucumbers and tomatoes in preparations, one should also name zucchini - affordable and quite useful plant. Canning zucchini, like other vegetables, allows you to save them long time juicy and crispy, like freshly cooked. It remains only to decide how to harvest this vegetable for a long winter.

Tender summer: a recipe for preservation of multi-colored zucchini

For its preparation you will need:

multi-colored zucchini - 2 kg;
salt - 2.5 tablespoons;
water - 500 ml;
granulated sugar - 200 gr;
parsley and dill, lavrushka, black peppercorns.

Sequencing:

We inspect the vegetables selected for canning and rinse with water.
After drying, cut them into rings, the thickness of which does not exceed one centimeter.
We take required amount greens, wash it and leave to drain.
Finely chop dill umbrellas and parsley, mix with zucchini.
We proceed to the preparation of the brine. After boiling water, add salt and sugar, add bay leaf and pepper.
Continue to cook for a few minutes until the ingredients are completely dissolved.
In a suitable container (pot, deep bowl), pour the zucchini with hot marinade and let stand for thirty minutes, stirring occasionally. During this time, the vegetables secrete juice.
Now you can arrange the zucchini in sterile jars, fill them with brine.
It is necessary to sterilize the preservation for at least twenty minutes, then roll up the lids and keep warm to cool slowly.

How to prepare canned cucumbers and avoid cloudiness of the marinade

Zucchini in marinade: a delicious recipe

Another easy way to marinate zucchini.

You will need the following components:

zucchini - 1 kg;
table vinegar - 200 ml;
water - 1 l;
sugar - 50 gr;
bay leaves.

Cooking:

Vegetables determined for conservation should be washed, cut off the front and back parts, cut into large pieces.
We pre-sterilize containers and lids intended for canning so that our blanks can be stored for a long time.
In each container, a jar at the bottom is laid on a lavrushka. This will be enough to saturate the marinade with aroma.
Now you can tightly lay the vegetable pieces.
To prepare the marinade, boil water, add vinegar and lay granulated sugar.
The readiness of the brine is determined by the dissolution of sugar.
It remains to fill the jars with marinade and roll up.
Seamings are stored in the cold. After one and a half dozen days, the zucchini is finally ready for use.

By the way, those who wish have the right to diversify the recipes by adding pepper and other spices, basil, torchin, and garlic to the marinade mass. From this, vegetables will not become worse, they will only get a characteristic aftertaste. For lovers of salty snacks, the marinade can be salted.

Crispy Zucchini: A Very Easy Recipe

A simple pickling method, after which the zucchini are distinguished by an unusual crunch and taste.

For cooking, prepare:

medium-sized zucchini - 250 gr;
onion - 1 onion (small);
salt - 1 large spoon;
apple cider vinegar - 250 ml;
granulated sugar - 100 gr;
mustard seeds and powder - 1 teaspoon each;
turmeric - half a spoon.

Cook together:

We cut the onion into thin rings, and the washed zucchini into circles.
Combine the vegetables, mix, put in a glass container, salt, pour in cold water.
Everything is kneaded until the salt dissolves, left for an hour until the zucchini softens.
Pour the vinegar into a saucepan, simmer for three minutes over low heat.
Pour sugar, mustard (crush the seeds a little) and turmeric.
The marinade is cooled to room conditions.
previously soaked in salt water vegetable cutting transfer to a colander, let drain, transfer to a container again and pour in the marinade composition.
After mixing well, we shift everything into a sterilized dish and place it in a cool place.
There is one detail - if the marinade does not completely cover the contents of the container, it is allowed to add water.

After a few days, the vegetables are ready.

Assorted Vegetables: Preserved Zucchini with Chili, Garlic and Herbs

Canned zucchini and zucchini are a good dish for those who love spicy food. A distinctive feature - in addition to spices, chili peppers are added.

Canned tomatoes - the most delicious recipes

Prepare:

zucchini and zucchini - one not very large each.

Spices per liter volume of the workpiece:

bay leaf - 2 pcs;
cloves and allspice - 5 pcs each;
coriander - half a spoon;
chili pepper - a small piece (to taste);
garlic - 2 cloves;
parsley - 1 sprig.

For the marinade composition:

water - 1 liter;
vinegar essence - 1 large spoon;
salt and sugar - 40-60 gr.

Sequencing:

Wash the vegetable group thoroughly, cut into centimeter-thick circles. Remove the skin and seeds from older ones.
Vegetables of large diameter are allowed to be divided into four parts.
We wash and sterilize canning jars, lay out spices, herbs, garlic and chili, lay out the vegetable mass.
We fill the containers with boiling water, cover and hold for a quarter of an hour.
Drain the water and repeat the operation with pouring boiling water.
After fifteen minutes, pour the water into a container, set it to heat, add granulated sugar, salt.
Just before boiling, vinegar is poured in.
The marinade is prepared, with which we fill the jars and cork the lids.

Sunsets are kept warm until cool.

Zucchini salad: a step by step recipe

Another delicious preparation method. It will be a great replacement fresh vegetables, because in winter season they are hard to find.

You will need:

zucchini - 2 kg;
onions - 3 -4 pcs;
Bulgarian pepper - 4-5 pieces;
water - 0.1 l;
salt - 1 full spoon;
granulated sugar - 0.2 kg;
vegetable oil - 300 ml;
vinegar - 100 gr;
greens - a bunch.

Beijing cabbage recipes: variations for the winter

Cooking:

The initial stage is the sterilization of jars and lids. If you have a slow cooker, keep it for ten minutes in the “Steam” mode.
Vegetables are selected medium in size, washed, cut into cubes, placed in a slow cooker.
Peppers free from seeds and prolific legs, cut into cubes, pour on zucchini.
Similarly, we treat onions.
In a bowl, combine water with vinegar and oil, salt, lay sugar.
Pour everything over vegetables, sprinkle with chopped herbs.
Simmer no longer than forty minutes.
Stir the salad thoroughly, put it in a container and cork.

In an inverted form, seamings are placed in a warm place, cool, then sent to storage.

Preserving salted zucchini

A simple option for harvesting zucchini is salting.

Composition of ingredients:

zucchini - 1 kg;
dill - 15 gr;
garlic - 5 cloves;
salt - 50 gr;
lemon - 1.5 gr;
water - 1 l.

Cooking:

Vegetables are recommended to select small ones, the length of which does not exceed ten centimeters. Large specimens can be cut into pieces, while removing the seeds.
Washed and chopped zucchini are placed in containers.
Garlic and dill are added to them.
Citric acid is diluted in a boiling saline solution.
Banks are poured with brine and kept for several days at rest.
After fermentation is completed (after three days), jars of vegetables are pasteurized at a temperature of eighty degrees.
Eighteen minutes is enough for a liter container, half an hour for a three-liter container.

Canned zucchini with Torchin sauce - a delicious snack for all occasions

Sauce Torchin attaches to zucchini original taste. You can choose any ketchup - spicy, barbecue, with paprika, tender, mix them in various combinations.

Add dill, 5-7 circles of carrots, zucchini.

Add salt to the water, bring the brine to a boil, pour into tanks with vegetables, leave for a quarter of an hour.

Pour the boiling water from the jars back into the pot, add the vinegar, sauce, bay leaves, salt and sugar.

Let the marinade boil, remove the bay leaves, pour over the zucchini.

Cover the jars with lids, sterilize after boiling for 10-12 minutes, keep in boiling water.

Roll up the lids, turn the jars over, wrap tightly, leave for 12 hours.

So ripe vegetables the peel must be removed, but it is better to take young zucchini with underdeveloped seeds. According to this recipe, you can close zucchini and squash.

Zucchini with herbs and garlic (video)

Zucchini prepared according to such recipes, like zucchini, are easily digested by the gastrointestinal tract. This feature allows the vegetable to be introduced into the diet of young children. Zucchini is useful for diseases digestive system. You can cook different ways- boil, stew, bake. But pickling is a special cooking method. With its use, it becomes possible to diversify the menu, to bring an unusual flavor of crispy vegetables not only to festive, but also to weekday meals. Some housewives stuff zucchini, add it to pancakes and mashed potatoes to add tenderness to the taste. Which of the harvesting options is better is up to you.

Young zucchini, called zucchini, have a delicate crunchy texture that you want to keep even after canning. Therefore, for harvesting such zucchini, several recipes have been developed that allow you to get the most delicious fragrant snack in winter and helping to preserve the freshness and benefits of seasonal vegetables. canned zucchini- a great side dish for boiled or baked potatoes.

Young zucchini, called zucchini, have a delicate crispy texture that you want to keep even after canning

Zucchini prepared according to this recipe acquire the taste of pickled mushrooms, so it is best to use them with hot boiled potatoes.

To prepare snacks you need:

a bunch of mixed greens;
1.5 kilos of zucchini;
garlic head;
150 milliliters of olive oil;
1 tablespoon of salt;
150 milliliters of 9% vinegar;
3 tablespoons of sugar;
dessert spoon of ground black pepper.

Zucchini prepared according to this recipe acquire the taste of pickled milk mushrooms

Zucchini are washed, peeled, cut in half and freed from the loose middle. Then each half is cut into large bars.
The garlic is peeled, the greens are washed. Garlic and herbs are crushed with a knife.
Vegetables are mixed in a bowl, sprinkled with salt, granulated sugar, sugar, watered olive oil, vinegar. The mass is mixed and left to marinate for 3 hours at room temperature.
The blanks are distributed in containers, and then they are covered with lids and set to be sterilized for 10 minutes.
Banks are rolled up, turned over, wrapped in a warm towel and left for 2 days.

You can eat a cooked snack after 2 weeks. During this time, all vegetables are well marinated, acquire a sharp flavor note.

Quick and tasty recipe

There is also a simpler recipe for marinating zucchini.

Any advice from summer residents, cooks, gourmets?

From zucchini, as well as from ordinary zucchini, you can cook caviar, vegetable stew and store for the winter. But we acted differently. If you have a cool and dry place - it can be a cellar, an insulated loggia or a balcony, then you can store zucchini there. Due to the thick skin of zucchini, zucchini do not deteriorate for a very long time and are stored in fresh. Much better to take in winter fresh zucchini and cook your favorite meal. If there is no such storage place, you can peel the zucchini, cut it into pieces and put it in portions into bags and put it in the freezer. But to be honest, I personally don’t really like zucchini from the refrigerator.

There is, it turns out, another original recipe zucchini blanks, which is called “Zucchini like milk mushrooms”. I haven’t tried it myself, but I got the recipe for the next season autumn-winter preparations I will definitely prepare.

zucchini - 1.5 kg zucchini

salt - 1 tablespoon

ground black pepper - 0.5 tablespoons

vegetable oil - 0.5 cups

sugar - 2-3 tablespoons

vinegar - 0.5 cups 9%

garlic - 4-5 cloves

Peel the zucchini, chop coarsely (in appearance, to resemble chopped mushrooms), the pulp should be dense, cut out the loose core.

Cut the dill, peel the garlic, chop, mix all the ingredients, marinate for 3 hours at room temperature. Then put into sterilized jars, cover with clean lids and sterilize for 5-7 minutes from the moment of boiling. Roll up, turn over, leave to cool, then put in a cool place.

Lots of interesting recipes zucchini blanks can be found at the link.

Our family loves to nibble on “witch fingers” from zucchini. You will need well, very overgrown, with a rough skin and dense pulp of zucchini. Of these, having peeled off the peel and removed the pulp, we cut into strips, 10-12 centimeters long and a finger thick, it can be a little thicker. We boil the brine as for pickling cucumbers, but a little sweeter. In a sterile jar we put horseradish, garlic, hot pepper and your favorite spices (of your choice). We stuff tightly with chopsticks, pour boiling brine, cover with lids, let stand for 10 minutes, drain, repeat one more time and roll up. The sticks are crispy, sour-sweetish burning, they are very pleasant to crunch.

For those who do not know zucchini, it is like a long zucchini that came from Italy.

Here's what I can make with zucchini: zucchini jam.

For this we need the following:

zucchini in a portion of 1 kilogram.
the same amount of sugar.
and lemon (1 piece).

We clean the zucchini from the skin, also cut out the middle of them, and then cut them into small cubes as usual. Then candied chopped zucchini, keep until the juice comes out of the zucchini, and then cook for 15-20 minutes.

After it has been cooked, cut a lemon into it and set it to cook for the same time.

If you like spicy food, then you can cook Korean zucchini.

For this recipe you will need the following ingredients:

3 kg zucchini
0.5 kg carrots
0.5 kg of onion
6 pieces of bell pepper
2-3 heads of garlic
some greens for taste
1 tablespoon subs. oils
200 gr. vinegar
200 gr. Sahara
2 tbsp. l. salt
1 bag of spices “For Korean carrots”

We rub the carrots and zucchini on a special grater into a long “straw” as for the salad “Korean-style carrots”. bow and bell pepper you need to cut into strips, chop the garlic and herbs.

Then everything is mixed and poured with a marinade of sugar, salt, spices, vinegar and oil.

If the jars are half-liter, then 20 minutes of sterilization is enough, and if the jars are larger, then you need to add another 5 minutes for every 200 grams.

How to prepare zucchini for the winter? Zucchini recipes?

From zucchini, as well as from ordinary zucchini, you can cook caviar, vegetable stew and preserve for the winter. But we acted differently. If you have a cool and dry place, this may be

Zucchini: 6 wonderful recipes for the winter

Young zucchini, called zucchini, have a delicate crunchy texture that you want to keep even after canning. Therefore, several recipes have been developed for canning such zucchini, allowing you to get a delicious fragrant snack in the winter, helping to preserve the freshness and benefits of seasonal vegetables. The presented recipes allow you to prepare an excellent side dish for boiled or baked potatoes.

Zucchini marinated for the winter

Zucchini prepared according to this recipe acquire the taste of pickled mushrooms, so it is best to use them with hot boiled potatoes.

To prepare a snack you need:

a bunch of mixed greens;
1.5 kilos of zucchini;
garlic head;
150 milliliters of olive oil;
1 tablespoon of salt;
150 milliliters of 9% vinegar;
3 tablespoons of sugar;
dessert spoon of ground black pepper.

Zucchini prepared according to this recipe acquire the taste of pickled milk mushrooms

How to prepare marinated zucchini:

Zucchini are washed, peeled, cut in half and freed from the loose middle. Then each half is cut into large bars.
The garlic is peeled, the greens are washed. Garlic and herbs are crushed with a knife.
Vegetables are mixed in a bowl, sprinkled with salt, granulated sugar, sugar, poured with olive oil, vinegar. The mass is mixed and left to marinate for 3 hours at room temperature.
The blanks are distributed in containers, and then they are covered with lids and set to be sterilized for 10 minutes.
Banks are rolled up, turned over, wrapped in a warm towel and left for 2 days.

You can eat a cooked snack after 2 weeks. During this time, all vegetables are well marinated, acquire a sharp flavor note.

Zucchini: quick and delicious recipe for the winter

There is also a simpler recipe for marinating zucchini.

For him you will need:

a kilo of zucchini;
liter of water;
Bay leaf;
50 grams of sugar;
200 milliliters of vinegar.

There is also an easier recipe for marinated zucchini

How to quickly pickle zucchini:

Zucchinis are washed, cut into large bars.
A bay leaf is placed at the bottom of the sterilized containers. Then the jars are densely filled with squash bars.
In a separate container, water is brought to a boil, sugar and vinegar are dissolved in it. After complete dissolution of granulated sugar, the liquid should be removed into the plates.
Zucchini is poured with prepared hot marinade and immediately rolled up.
In order to extend the shelf life of the workpiece, it needs to create conditions for pasteurization. To do this, rolls should be turned over and wrapped in a warm towel for 2 days.

The appetizer prepared according to this recipe has a sweetish taste and a crispy texture.

Marinated zucchini with cucumbers

Crispy cucumbers can emphasize the tenderness of zucchini.

This tandem makes delicious winter salad, for the preparation of which you will need:

1.5 kilos of cucumbers;
3 zucchini;
3 garlic cloves;
3 bay leaves;
4 dill sprigs;
1 sheet of horseradish;
100 grams of salt;
2 tablespoons of sugar;
100 milliliters of 9% vinegar;
6 currant, cherry or plum leaves.

Cucumbers and zucchini are washed. It is advisable to take small cucumbers for this blank.
Cucumbers are poured for 2 hours with cold water.
At this time, the zucchini are cut into circles, 1 centimeter thick.
Sterilized jars are filled with herbs and garlic cut into thin slices.
Next, zucchini with cucumbers are tightly packed in jars.
Banks are poured with boiling water, covered with a lid and infused for 15 minutes.
The liquid is poured into a saucepan, mixed with sugar, salt, brought to a boil and boiled for 5 minutes. The blanks are again filled with boiling water. Vinegar is added to the container. Banks are corked, shaken and placed upside down. It is advisable to wrap the blanks in a warm blanket.

You can eat the preparation the very next day.

Zucchini marinated with honey

You can marinate zucchini deliciously by adding honey to the preparation. This ingredient will not only enhance the benefits of the snack, but also give it a subtle sweet flavor.

For cooking you need:

1.5 kilos of zucchini;
5 garlic cloves;
180 milliliters of olive oil;
170 milliliters of 9% vinegar;
180 milliliters of drinking water;
170 grams of sugar;
2 tablespoons of honey;
1 dessert spoon of salt;
2 dessert spoons dried rosemary.

You can marinate zucchini deliciously by adding honey to the preparation.

Zucchini are washed, freed from ponytails, cut lengthwise into 8 slices.
Peeled garlic, cut into large slices, is placed at the bottom of the sterilized jar, and then zucchini are placed vertically in the container.
Water is poured into a separate pan, salted, sweetened, seasoned with honey, mixed with oil and vinegar.
The marinade is boiled for 3 minutes, and then rosemary is added to it.
Vegetables are poured with cooked hot marinade, covered with lids and left until the next morning.
In the morning, snacks are placed to be sterilized for 15 minutes. The containers are immediately closed, turned upside down and wrapped in a warm cloth.

Items that have been purchased room temperature, should be rearranged in a dark cool place.

How to cook zucchini for the winter in Korean

A Korean-style zucchini appetizer with a slight spicy aftertaste can complement almost any dish.

Ingredients needed for it:

half a kilo of onion;
a glass of sugar;
a glass of vinegar;
a glass of olive oil;
a small bunch of greens;
a few favorite seasonings;
5 bell peppers;
4 carrots;
2.5 kilos of zucchini;
3 garlic heads.

Korean-style zucchini appetizer, which has a slight spicy aftertaste, can complement almost any dish.

Step by step cooking method:

Carrots and zucchini are washed, peeled, grated for Korean salads.
The onion is peeled, cut into thin half rings.
Paprika is washed, freed from the stalk and seeds, cut into straw.
Garlic is peeled, chopped with a knife.
The greens are washed and then finely crumbled.
All vegetables are mixed with zucchini.
In a separate saucepan, marinade is prepared: the bite is mixed with butter, sugar and seasonings. The liquid is brought to a boil, and then poured into a container with vegetables. In this state, the appetizer is marinated for 3 hours.
Then the workpiece is distributed among clean banks. In this case, vegetables should be tamped. The jar is covered with a lid, sterilized for 15 minutes, and then rolled up with a lid.

Since all the ingredients of the Korean salad were cut into small pieces, it can be consumed already 2-3 days after spinning.

Salted zucchini

You can also preserve zucchini for the winter with salt.

For this you need:

4 zucchini;
1 garlic head;
1 bouquet of greens needed for salting;
6 peas of allspice;
3 tablespoons of salt;
1 tablespoon of sugar;
1.5 liters of water.

Zucchini are washed, peeled, cut into circles.
Zucchini mugs are folded into a pan in one layer.
A dill umbrella, currant and cherry leaves, garlic peeled cloves, pepper. Vegetables and greens are covered with horseradish leaves.
Next, another layer of zucchini is laid out, and on top of it - a layer of greens and garlic.
Water is poured into a separate bowl, salt and sugar are dissolved in it. The liquid is put on the stove and brought to a boil. Boil the brine until all salt and sugar crystals are dissolved.
Vegetables are poured with boiling brine so that the liquid completely covers the upper greens.
The container is closed with a lid and infused for a day at room temperature.
Then the brine is drained, brought to a boil again, poured into jars.

The containers roll up and cool down.

You can eat cooked vegetables after 2 weeks: during this time, the zucchini will be completely salted. The shelf life at which zucchini will not lose their taste qualities, is 1 year. At this time, the blanks should be stored in a dark, cool room, excluding freezing of the marinade.

Zucchini: recipes, quick and tasty, marinated for the winter, in Korean, photo, video

Zucchini: step by step recipes for the winter. How to make marinated. Cooking with cucumbers, honey. Zucchini in Korean, lightly salted.

Zucchini: quick and tasty recipes for the winter

If you translate the name "zucchini", you get a "small pumpkin". Until the beginning of the 80s of the last century, only zucchini with pale green and yellow skins were common in Russia. Their disadvantage is short-term storage. The foreign name, from which one letter "k" disappeared, appeared on bags with seeds of improved late varieties of squash. These varieties have a dark green skin, which becomes stiff at a certain stage of vegetable ripening. The flesh of the zucchini remains tender and dense.

Zucchini does not have a pronounced taste

Zucchini: a quick and tasty recipe for the winter

Zucchinis do not have a pronounced taste, they are more often a binding base that absorbs the tastes and aromas of other ingredients. Despite this feature, not everything that grows in the garden is suitable for zucchini salad.

Zucchini - 10 kg;
Tomatoes - 5 kg;
cilantro or parsley 150 gr.;
1 kg of garlic;
Salt;
Granulated sugar;
A teaspoon of a mixture of ground peppers;
Vegetable oil.

Zucchini must be peeled, freed from seeds. Slice small cube. As strange as it sounds, the size of the zucchini pieces in this salad matters. The optimal piece size is 8 mm3. Of course, it is not necessary to measure with a ruler, but big chunks it is better not to cut.
Tomatoes can be used overripe, but not fermented. Appearance it does not matter, because the tomatoes must be passed through a meat grinder.
Garlic must be peeled and set aside, it will be needed 5 minutes before the end of cooking.
Pour 1 cup of vegetable oil into the bottom of a large saucepan.
The tomato mass is sent to the pan, followed by the zucchini.
After boiling the mass, salt should be added to it - 2 shares and sugar - 1 share. The proportion is based on 3 tablespoons of spices per 6-liter pan.
The gas is reduced, it will take another 20 minutes to cook. During this time, you can grind spices. 5 minutes before the end of cooking, it and the garlic passed through the crush must be added to the salad.

After turning off the gas, the dish can be laid out in jars and closed for the winter.

Marinated zucchini for the winter

The easiest recipe for pickled zucchini can be considered the most delicious. Zucchini in weak vinegar brine can replace canned cucumbers in winter meat salads. The taste of hot dishes and cold appetizers with zucchini will be original. But when preserving, it is necessary to take into account the stage of ripeness of the vegetable. It is preferable to harvest milk ripe zucchini. You need to collect the fruits until the moment when the seeds begin to harden, and the skin is still very tender and thin.

For cooking you will need:

Zucchini fruits with a diameter of the widest part of 5-8 cm - 2.5-3 kg;
Water - 4 liters;
Salt - 100 grams;
Sugar - 100 grams;
Table vinegar - 100 ml;
Spicy herbs, garlic, peppercorns.

The easiest pickled zucchini recipe can be considered the most delicious

Spicy herbs and garlic cloves are placed at the bottom of clean, dry jars. Peeled and unpeeled garlic is suitable for salting. This is insignificant, but it affects the taste of the workpiece.
Stack the zucchini vertically (whole). The height of dense rows should not go beyond the shoulders of the jar. If the laying is not complete, then the fruits will float during the marinade pouring.
The brine for the first filling is prepared from water, granulated sugar, salt.
Boiled brine fills jars with zucchini.
After 5-10 minutes, the brine is drained back into the pan, brought to a boil.
Before removing the brine from the fire, vinegar is added to it.
Banks are filled with marinade, rolled up.

It is impossible to wrap the workpiece, otherwise the zucchini will boil, turn into a shapeless mass.

This recipe with the fruits of milky ripeness is best used if the zucchini does not have time to ripen and gain strength. Ripe zucchini can be used for marinating. It is necessary to remove the skin from them, remove the testis.

Korean zucchini: a simple recipe for the winter

The main component of Korean dishes is the original mixture of spices. They give the dish a unique, incomparable taste.

The main component of Korean dishes is the original mixture of spices.

For herself cold appetizer Even fewer ingredients are required:

Zucchini - 2 pcs;
Carrots - 2pcs;
Bulgarian pepper - 2 pcs.

Zucchini and carrots are grated on a special grater for making Korean-style snacks.
Bulgarian pepper is chopped into thin strips. It should practically not stand out from the total mass in terms of the width of the strips.
Salted vegetable mix must be placed in the refrigerator for 40-60 minutes.
Taking out the container, you need to add spices, vinegar, oil to the salad. Mix thoroughly, put the appetizer on the stove, bring to a boil, boil for 5 minutes.
You can roll up the salad for the winter immediately after removing it from the fire.

If you need to store this salad in the refrigerator for no more than a month and a half, you can not cook it.

Zucchini salad for the winter

Zucchini salads are more delicious if they have no more than 3 ingredients.

For winter snack enough:

Zucchini salads are more delicious if they have no more than 3 ingredients

Vegetables are taken in equal proportions. In addition to them, salt is required, vegetable oil and 2-3 delicate aromatic spices. Each hostess has her own preferences in this regard.

Pour a small amount of vegetable oil into a stew pan.
Sliced zucchini cut into small cubes are laid out in it. The pot is covered with a lid. It is better if it is a pressure cooker, it will require less oil for cooking.
Onions and carrots can be pre-fried in a pan, or you can immediately send them to a pan with zucchini.

Salt and spices are added 10 minutes before the end of cooking. After that, the salad is laid out in jars and put away for storage.

Zucchini with carrots in fragrant filling

4 kg of zucchini;
1.5 kg of carrots;
2 heads of garlic;
100 gr. granulated sugar;
2 tablespoons of salt;
A glass of 9% vinegar;
Turmeric.

The preparation will please with its taste

Young zucchini are cut into semi-circles, the thickness of which should not exceed 4 mm, so that they appear translucent.
Carrots are grated in long strips.
Garlic is squeezed out through a special device.
Oil is heated in a saucepan, salt, sand, turmeric dissolve in it.
Before dressing the salad, vinegar is added to the filling.

Attention, if the salad is prepared for the future, then it must be boiled for 5 minutes after boiling in the prepared marinade.

The efforts of breeders were not in vain, the last zucchini late varieties ripen at the end of September. Frosts on the soil, affecting the state of the tops, will also negatively affect the safety of the fruit. It is necessary to remove zucchini from the garden before the onset of cold weather.

To keep zucchini longer, they need to be protected from contact with cold surfaces. You can hang them in a basement beam or lay them in sawdust. A cellar gives better results than a refrigerator if it is necessary to keep vegetables fresh for a long time.

In spite of Italian name"zucchini", green-skinned zucchini tolerates the Russian winter very well in sawdust or sand, insulated only with straw in the basement.