Zucchini marinated instant eating for the winter. Zucchini preparations: “Golden recipes. Ingredients for cooking Zucchini in Tomatoes for the Winter.

cold winter evenings when summer warmth is remembered with longing, which can warm the soul, and not only her, is better than a jar tasty preparation made in advance? For example, pickled zucchini for the winter, waiting for their turn in a cold place, will cheer you up and take you back to summer for a while. It would seem that one of the most undemanding vegetables: planted and watered, grown up and harvested. Behind this simplicity lies great amount delicious dishes, from salads to preparations for the winter. Working with zucchini is a pleasure. If you want - you clean, if you want - you don't clean. Washed, cleaned from the inside, cut - that's the whole process (if very briefly). And then - create, hostess, your masterpieces, turn on your imagination. The field for experiments is not plowed.

Working with zucchini is a pleasure

What is required (for liter jar):

• zucchini - 0.400 kg;
• carnation - 5 buds;
• black peppercorns - 6 peas;
• granulated sugar - 0.036 kg;
• salt - 0.040 kg;
• vinegar 9% - 0.150 l;
• Bay leaf- 2 pcs.

Cooking step by step:

1. Process zucchini, wash. Cut across, into rings, the thickness of which should not exceed 1 cm. Fold the rings into pre-prepared, washed, sterilized jars.
2. Put the bay leaf and other spices on the stacked rings.
3. Put a container of water (1 liter) on the stove. Salt, add sugar, pour in vinegar, boil the marinade. Remove from stove.
4. Fill the prepared marinating container with hot marinade. Roll up with sterilized lids. Wrap in a blanket. Cool down completely.

Here is such a preparation for the winter "you will lick your fingers" as a result. You can eat zucchini marinated in this way in two days.

Marinated zucchini for the winter

Soup 2 tablespoons vegetable oil 4 double kaffir lime leaves 500 g boneless, leather chicken thighs. 3 cups chicken broth 3 zucchini, cut into chunk-sized chunks 1½ cups mustard coriander and chopped chili coconut cream, to serve.

Fragrant fried zucchini for the winter with garlic and herbs

Pickled zucchini 2 medium zucchini 4 tablespoons apple cider vinegar or rice vinegar. 1 tablespoon caster sugar finely ground black pepper. Seasoned Paste: Coarsely chop garlic, onion and coriander and place in a small food processor with all other ingredients and process to a smooth paste. You can also use a mortar and pestle.

Pickled zucchini without sterilization for the winter (video)

How to pickle zucchini in jars with tomatoes for the winter in a sweet marinade

What will be required:

• zucchini - 5.0 kg;
• carrots - 0.200 kg;
• tomatoes - 1 - 1.5 kg;
• garlic - 0.020 kg;
• dill;
• pepper;
• Bay leaf.

The preparation is tasty and fragrant

For marinade:

• water - 3.0 l;
• granulated sugar - 0.550 kg;
• vinegar 9% - 0.010 l;
• salt - 0.100 kg;
• Bay leaf.

Cooking step by step:

1. Take pre-prepared liter jars. Lay at the bottom, processed garlic, hot pepper, tomato, cut in half, carrot circles. Lay zucchini cut into half rings on top.
2. Place all marinade ingredients in a saucepan, cover with water and bring to a boil. Boil for a couple of minutes, remove from heat and pour into prepared jars.
3. Sterilize jars for 10 minutes. Then roll up the banks. Flip. Wrap in a blanket. Leave to cool until morning.

After cooling, move to a cool dark place.

Pour in coconut cream, to taste, and cook until the soup is hot. To Serve: Chop up most of the coriander and stir into the soup. Place in bowls and top with pickled zucchini, if you make, extra coriander and chopped cashews.

simple marinade and easy way grilled preparations make this balsamic fried zucchini a great choice for any night of the week. Grill adds tasty quality vegetables, which makes them so delicious! It's not because we don't eat vegetables here.

How to preserve zucchini for the winter: home canning technology

We always think about these desserts, don't we? It's super lightweight tasty way add more vegetables to your diet. All four of my boys grew up and ate a lot. different vegetables. Grilling and roasting were two of the best, kid friendly methods that are sure to please my kids. It's always available, super cheap and exceptionally versatile. It becomes something completely different depending on how he is prepared. It can be baked, fried, sautéed, fried, and in this case, grilled.

How to preserve zucchini for the winter: home canning technology

Young zucchini can not be peeled - they have it quite edible and soft. So, young zucchini is a waste-free option. It is only necessary to cut the ends on both sides and wash the vegetable.

1. Thick-skinned zucchini is forced to peel, but there are many fans who canned old zucchini with the skin on. They find the highlight in the fact that it crunches and gives its charm to this preservation option.
2. If you have prepared very small fruits for work, you should not cut them - put them vertically in a jar. This applies to zucchini no longer than 10 centimeters. They just need to remove the stem. For larger specimens, you already have to apply cutting. The main types of cutting here are rings, half rings, a large cube, a slice. Everything is already in the hands of the hostess - as she wants, she will cut it.
3. You can pickle zucchini using any acidic component: citric acid, vinegar or essence. When applying the essence, care must be taken, to the extent that it is better to open the bottle and pour the liquid with gloves on.
4. The calculation of the marinade is usually as follows: three-liter jar whole fruits take 1.4 liters of marinade, for the same volume with chopped ones - about 0.6 liters.
5. As for the spices that are added to the marinade, there are no restrictions on the names here. You need to regulate the amount, because busting spices will never benefit. For those who do not know the measure, the advice is clear: do not put them at all. Nothing really bad will happen from this.

Young zucchini can not be peeled - they have it quite edible and soft

For sterilization of containers for pickling, the following can be advised. If the marinade is slightly acidic, then it is better to sterilize the jars. If the marinade is saturated with pungency and acid, then you can not sterilize. It is better to marinate in jars of 2 and 3 liters.

No matter how you cut it and how you cooked it, this is one of my favorites. You will need two small zucchini for this recipe. Little guys take 7 to 8 inches. Balsamic vinegar, olive oil, sugar, Italian seasoning and pepper make a simple marinade. See the printable recipe below for exact measurements.

Pickled zucchini "Assorted"

Wash and dry your zucchini, cut off the ends and then cut them down the center; in the longitudinal direction. Cut each half in half, for example. Place the sliced ​​zucchini in a zippered, plastic storage bag. Pour the marinade over the zucchini, seal the bag and move it around to distribute the marinade. Place the bag in the refrigerator for about an hour or up to 4 hours.

Crispy pickled zucchini for the winter: a recipe for cooking - a classic of the genre

Here is a recipe for pickling without sterilization. Calculation for a liter jar.

What will be required:

• zucchini - 1.0 kg;
• salt - 0.010 kg;
• sugar - 0.025 kg;
• vinegar - 0.020 l;
• dill;
• horseradish leaf;
• garlic;
• black peppercorns;
• parsley;
• Bay leaf.

Cooking is done without sterilization

What to do:

1. Put spices and seasonings at the bottom of the jar. Lay processed, washed, sliced ​​\u200b\u200bzucchini in half rings on them.
2. Boil water in a saucepan, add salt, sugar, at the end pour vinegar. Wait for the salt and sugar to dissolve completely. Remove from stove.
3. Pour the marinade into the jar, cover with a lid. Let stand for a quarter of an hour.
4. After that, you can roll up the workpiece. Wrap her in a blanket and chill.

How to preserve zucchini in Korean

For a change, you should turn your eyes to Asia. In terms of marinades, its representatives will give a big head start to anyone. Canned, however, as in Russia, they do not know how

What will be required:

• medium-sized zucchini - 2.5 kg;
• Bulgarian pepper (red, yellow) - 0.300 kg;
• carrots - 0.120 kg;
• garlic - 0.020 kg;
• onion - 0.150 kg;
• soy sauce - 0.010 l;
• sesame oil - 0.020 l;
• sesame (seeds) white - 0.030 kg;
• vinegar - 0.100 l;
• salt;
• pepper;
• hot paprika - 0.010 kg;
• vegetable unrefined oil- 0.150 l;
• granulated sugar - 0.030 kg.

Korean-style zucchini will appeal to the whole family

What to do:

1. Rinse the zucchini thoroughly. Cut into circles. Salt. Put in the cold under the press.
2. Process onion, peel. Cut into half rings. Fry in vegetable oil.
3. Process carrots, wash, peel. Grind with a fine grater.
4. At bell pepper cut out the stem. Cut the pepper in half. Remove internal partitions and seeds, rinse, cut into strips.
5. Pour the juice extracted from the zucchini into the onion, add carrots, finely chopped garlic and pepper. Thoroughly mix the vegetable mass. Add remaining components. Pour in the vinegar. Mix again. Salt.
6. Put the resulting mass in the refrigerator for a couple of hours to infuse.
7. Transfer salad to jars. Pour boiling water from the kettle. Roll up. Wrap in a blanket.

After the jars have completely cooled, put them in the refrigerator.

The benefits of grilled vegetables include the fact that you don't have to cook them ahead of time. Cut it into large pieces or cut slices and grill to stay crispy and juicy. You can spread it with herbs, sprinkle with spices or salt.

Vegetables are fabulously complemented by seafood

Fried corn oil is not a fault

Preparation times differ from each other: boiled vegetables will do fifteen thirty minutes, all potatoes indulge thirty to fifty minutes, and if you add headers and a smaller hub, you can now broach a range of seven to twelve minutes.

Marinated zucchini with red currants

What you need (calculation for a 2-liter jar):

• zucchini or zucchini - 1.0 kg;
• red currant - 0.400 kg;
• water - 1.0 l;
• salt - 0.050 kg;
• wine or fruit vinegar - 0.050 l;
• sugar - 0.100 kg.

What to do:

1. Rinse the jars well. Boil with boiling water. Place neck down on a dry cloth.
2. Rinse zucchini or zucchini, process. Cut into 3 cm thick circles.
3. Sort currants. Remove crushed berries, rinse. Leave the berries on the branches.
4. Place cut zucchini in prepared jars, alternating them with currants.
5. Prepare the marinade: boil water, add salt, sugar. At the end pour in the vinegar. Boil again. Remove from stove immediately.
6. Pour jars with hot marinade. Clog. Cool down.

Store in a cool place.

Choose the right marinades to enhance your taste. You won't be disappointed with the addition of ketchup, soy sauce, balsamic vinegar, mustard, herbs, lemon juice or olive oil. Serve vegetables with a variety of cold sauces, dressings, and dips. Try cooking lunch and snacks.

Vegetables can vary in many ways; It just depends on how you spice it.

Good slices on the grill of new potatoes, salt must be careful, because some vegetables in contact with it begin to secrete a large number of water, you should not miss the barbecue classic - all corn on the cob, vegetables excellent mushrooms, especially champignons with its unmistakable aroma and flavors. Peel the onion, sprinkle with ripe spice and wrap the oil butter in foil. Cut a large onion in half. Grill slowly for about 20-25 minutes and turn occasionally. Put the prepared foil onion, salt, pepper and serve with fried potatoes and cold sauce.

Delicious pickled zucchini (video)

There are many variations of cooking delicious and crispy zucchini for the winter. Each housewife, for sure, has her own cunning recipe, which she does not share with anyone. But nothing prevents you from coming up with your own trick, since zucchini is a vegetable that is very difficult to spoil with some kind of additive. Experiment and you will be rewarded.

Let's talk secrets...

Have you ever experienced joint pain? And you know firsthand what it is:

• inability to move comfortably and easily;
• pain during or after exercise;
• discomfort when going up and down stairs;
• inflammation in the joints, swelling;
• unpleasant crunch, clicking not of their own free will;
• causeless and unbearable aching pain in the joints ...

Please answer the question: are you satisfied with this? Can such pain be endured? How much money have you already "leaked" for ineffective treatment? Time to end this! Do you agree? Today we are publishing an exclusive interview with Professor Dikul, in which the doctor revealed the secrets of getting rid of joint pain, treating arthritis and arthrosis.

Attention, only TODAY!

Zucchini are remarkable in that they appear on the beds very first and bear fruit until autumn. Therefore, if you decide to stock up on zucchini for the winter, you can do this for three whole summer months. It is best to marinate zucchini - fresh ones have an absolutely neutral taste, and each new marinade will make a culinary masterpiece out of the workpiece.

Marinated zucchini - which ones are suitable

Only the youngest fruits are suitable for pickling, in which seeds have not yet formed inside. The skin of zucchini should be tender and thin so as not to cut it off. The fruits must be intact - without dents, scratches or other damage.

What are the recipes for pickled zucchini

Each housewife marinates zucchini according to her favorite recipe. Someone cooks them only with herbs, someone - with the addition of onions and garlic, and someone - even in the form of a platter along with other vegetables. Any recipe involves the use of sour or sweet marinade. Vinegar must be added to it.

Classic marinated zucchini

At the bottom of the container for preservation (a jar of one liter), put: parsley and dill (by branch), large slice garlic, a small piece of carrot, half a sweet pepper. Place sliced ​​zucchini on top and pour boiling marinade over. Boil it from 600 ml of water, 1 tbsp. l. salt, 125 g sugar and 125 ml vinegar 9%. Cover jars with hot lids and place in a pot of boiling water. Sterilize for 10 minutes. Seal the lids with a special key. The marinade described above is enough to marinate 4 kg of zucchini. The output of canned food is 6 cans.

Zucchini in Bulgarian

Put zucchini circles in jars and fill them with boiling water. Drain the water after 15 minutes and measure its volume. Now cook the marinade from 5 cups of drained water, 250 ml of 6% vinegar, one dessert spoon salt and half a glass of sugar. When cooking the marinade, put in it a few peas of allspice, a couple of bay leaves and a sprig of tarragon. Boil the marinade for 5 minutes so that it is saturated with spices. hot marinade Pour into jars (remove bay leaf and tarragon), roll up jars and turn upside down. Bulgarian marinade enough for 8 cans of canned food and 6 kg of fresh zucchini.

Assorted zucchini

This recipe is useful for those housewives who like to prepare assorted vegetables for the winter:

1. Take equally zucchini, small tomatoes and small cucumbers. Cut the zucchini into half rings, cut off the ends of the cucumbers, pierce the tomatoes with a toothpick.
2. At the bottom of a liter jar, put a clove of garlic, two rings onion, a quarter of sweet pepper.
3. Put the vegetables in a jar, trying to mix them together.
4. Fill the jars with boiling water, cover with lids and let them stand for 20 minutes.
5. Drain the water and add 2 tablespoons of salt (with a small slide), 4 tablespoons of sugar (with a large slide), and 2 tablespoons of vinegar, 10 pieces of allspice, a couple of dill umbrellas and a large horseradish leaf. Put the marinade on the fire and cook for 5 minutes.
6. Pour hot marinade into jars with vegetables, after removing dill and horseradish from it.
7. Roll up the jars and cover with a blanket until cool.

This recipe is designed for 3 jars of 1 liter. Vegetables will need 600 g.

Pickled zucchini for future frying

These zucchini can be fried in winter, having previously soaked them from the marinade and rolled them in flour and salt or dipped in any batter:

1. Sterilize jars in boiling water for 15 minutes.
2. Cut the zucchini into thin long tongues.
3. Pour boiling water over them so that the tongues become flexible.
4. Stack them on top of each other and roll them up.
5. Fill jar with rolls and fill with boiling water. Pour 2 tablespoons of vinegar into each liter jar.
6. Close the jars with lids.

In any recipe, except for the last one, zucchini can be replaced with squash. Cut them for harvesting then better cubes. In order for canned food to stand all winter, take care of high-quality sterilization of jars and lids.