Very tasty preparations for the winter from zucchini. Video: recipes for canned zucchini

Canned zucchini is Summer mood, saved in in better shape. They have an amazing feature: they look perfect on any table of European and oriental cuisine, highlight the taste of other dishes, refresh in the heat, make meat dishes juicier. Let's look at how to preserve zucchini for the winter.

There are “golden recipes” for canning zucchini - such that the taste after processing not only does not deteriorate, but is also enriched thanks to the marinade, spicy notes of garlic and aromatic herbs.

People who prefer a creative approach to cooking will doubly enjoy working with zucchini: for the winter at home, you can prepare zucchini on its own, make caviar, lecho, adjika, and salad. Exotic lovers choose squash jam and candied fruits.

Small, thin-skinned young zucchini are suitable for canning.
Suitable for caviar ripe vegetables, but the seeds must be removed.
Empty glass jars must be sterilized in all recipes.
There is a little psychological secret delicious zucchini: when canning, they are placed in liter jars so that the dish does not “get boring”, and its quantity is enough to please the household, but not tire them.
Suitable for salads enamel cookware to avoid unwanted chemical reactions with acetic acid.

Calorie content of canned zucchini

Amazing fact: canned zucchini less caloric than fresh ones. This is due to the fact that caloric content canned vegetables is also determined by the components that make up the marinade - water, sugar, spices.

The dietary value of zucchini lies in the presence dietary fiber, fiber - elements involved in metabolic processes and promoting the removal of toxins from the large intestine. Zucchini reduces cholesterol levels in the blood and is a hypoallergenic product.

Average of the data nutritional value 100g canned zucchini indicated in the table:

Classic winter zucchini recipe

The ideal canned zucchini has a balanced flavor, is crisp, and retains its fresh shape. Classic recipe verified by time and guarantees a successful result. Preparation involves sterilization. Exit finished product is 8 liters.

Ingredients:

Fresh zucchini – 5 kg;
Water – 3.5 l.;
Salt – 5 tbsp. l.;
Garlic – 10 cloves;
Sugar – 4 tbsp. with a slide;
Vinegar 9% – 300 ml;
Fresh herbs (horseradish or blackcurrant leaves, parsley) - optional.

How to cook:

Sterilization of empty jars.
Marinade. Pour vinegar into boiling water with sugar and salt and heat for 3 minutes.
Banking. Place the chopped zucchini, herbs, and garlic in sterile jars and pour in the marinade.
Sterilize filled jars in boiling water for 7-10 minutes.
Storage. Screw on the lids, place the jars with the lid down, insulate the outside, and leave for a day.

Video recipe

The recipe is to die for

The peculiarity of the recipe is the addition of tomatoes. The product yield is 5 liters.

Ingredients:

Young zucchini – 3 kg;
Bell pepper – 1 kg;
Garlic – 2-3 heads;
Tomatoes – 500 g;
Vegetable oil – 300 ml;
Vinegar 9% – 130 ml;
Sugar – 200 g;
Salt – 2 tbsp. l.;
Hot red pepper (chili) - to taste.

Preparation:

Sterilization of empty jars.
Preparation. Red vegetables and garlic are chopped until smooth in a blender, zucchini is cut and mixed with vegetable paste. Spices and oil are added to them.
Cooking. The mixture is brought to a boil, then simmered under the lid for 15 minutes. Vinegar is poured in and heated without a lid for another 3 minutes.
Banking.
Storage. Screw on the lids, place them upside down, wrap them in a blanket, and leave them for a day.

Video cooking

How to pickle zucchini without sterilization

Preparing zucchini is a simple matter. Boil the marinade, boil the filled jars, leave for a day, and you can serve. The proposed recipe simplifies the cooking process even more: lengthy heat treatment after filling the jars. However, empty cans for preservation still need to be sterile.

Ingredients:

Fresh zucchini – 1.5 kg;
Garlic – 7-10 cloves;
Salt, sugar - 3 tbsp. l.;
Vinegar 9% (at higher concentrations, dilute with water) – 5 tbsp. l.;
Bay leaf, fresh parsley, peppercorns - at personal discretion.

Step-by-step preparation:

Sterilization of empty jars.
Cooking. Soak the zucchini in water for 2 hours.
Marinade. Add spices, herbs, vinegar to boiling water, heat for 3 minutes and bring to a boil again.
Preparation. Boil sliced zucchini in the marinade for 7-8 minutes.
Banking.
Storage. Close the jars hermetically, place the lid down, and insulate the outside. Leave for 1 day.

Delicious winter preparations from zucchini

Zucchini salad for the winter

A winter snack leaves a pleasant aftertaste and warms up the body and soul.

Ingredients:

Fresh zucchini – 3.5 kg;
Salt – 2 tbsp. l.;
Sugar – 1 tbsp. l.;
Carrots – 5 pcs.;
Garlic – 4 heads;
Vinegar 9% – 250 ml;
Sunflower oil – 0.5 l.;
Spicy seasoning (red pepper, chili pepper) - to taste.

Preparation:

Sterilization of empty jars.
Preparation. Finely chop all fresh vegetables.
Brine. The oil is mixed with all the spices.
Salting. Keep vegetables in brine for 4 hours.
Stuffing in jars.
Storage. Screw on the lids, turn them over, wrap them in a blanket, and let cool for 1 day.

Adjika from zucchini for the winter

Ingredients:

Zucchini (it doesn’t matter whether old or young) – 3 kg;
Tomatoes – 1.5 kg;
Carrots – 0.5 kg;
Bell pepper – 0.5 kg;
Salt – 2 tbsp. l.;
Sugar – 100 g;
Garlic – 1 head;
Sunflower oil – 200 ml;
Vinegar 9% – 100 ml;
Ground red hot pepper – 2.5 l.

Preparation:

Peel the vegetables, grind them using a blender or meat grinder, and combine them into one mass.
Add sugar, red pepper, salt, butter.
Boil the mixture in enamel pan 40 min.
Chop the garlic, add to the vegetables, cook for another 5 minutes.
Add vinegar, cook for 2 minutes.
Place adjika in sterile jars, seal them with lids, place them upside down, and wrap them in a blanket. Leave for one day.
Place the jars, lids up, in a cool, dark place.

Video recipe

Zucchini caviar for the winter

With a warm red color and the consistency of thick sour cream, squash caviar will truly delight you on cold winter days, reminiscent of summer.

Ingredients:

Zucchini – 1.5-2 kg;
Tomato paste – 2 tbsp. l.;
Carrots – 0.5 kg;
Bell pepper – 0.5 kg;
Onions – 2 pcs.;
Salt – 2 tbsp. l.;
Sugar – 1 tbsp. l.;
Vegetable oil – 200 ml;
Vinegar 9% – 200 ml;
Ground black pepper – 1 tsp;
Garlic – 7 cloves.

Preparation:

Peel and seed vegetables (except garlic and onions) and chop until smooth.
Fry finely chopped onion until translucent in a thick-walled bowl (wok or cast-iron duck pot).
Add vegetable mixture to the onion, bring to a boil, uncovered, over high heat. Pour in vegetable oil, cook over low heat for 50-60 minutes.
Add tomato paste, chopped garlic and spices, cook for another 15 minutes.
Pour in vinegar, cook for 2 minutes.
Place the mixture in sterile jars, seal them with lids, turn them upside down, and wrap them in a blanket. Leave for 1 day.
Turn the jars upside down and put them in a cool, dark place.

– worthy decoration festive table. Housewives who never tire of experimenting with different twists will certainly like the following winter zucchini recipes.

Zucchini appetizer for the winter

Original winter zucchini appetizer, recipe which has gained popularity among many housewives, will certainly decorate the festive table and delight all guests.

To prepare this unusual snack you will need:

1 kg of young zucchini;

350 grams of sweet pepper;

200 grams of juicy carrots;

200-300 grams of unripe plums;

20-30 g salt;

20 ml of 6% vinegar;

50-100 grams of sugar;

Head of garlic;

Parsley;

150 grams of vegetable oil.

Zucchini cut into cubes sweet pepper cut into strips, rub the carrots gently on coarse grater.

Then unripe plums are passed through a meat grinder or put into a blender, and salt, vinegar, sugar and vegetable oil are added to the resulting puree.

The resulting mixture is boiled.

Add zucchini, carrots and peppers to it, boil the vegetables in the plum mixture for about half an hour.

Then add a head of garlic and parsley (optional) to the pan.

Boil everything for about 5-7 minutes, then put it into clean sterile jars and roll up the lids.

Zucchini in Ukrainian

Ukrainian-style zucchini, prepared for the winter by a prudent housewife, turns out to be incredibly tasty. Their spicy and not like anything similar taste will undoubtedly delight everyone gathered at the table.

To prepare zucchini in Ukrainian you will need (per one liter jar):

1.7 kg of fresh ripe zucchini;

A bunch of greenery;

15 grams of garlic;

20 grams of sugar;

10 grams of salt.

To prepare the aromatic filling, in turn, you need:

200 ml water;

100-120 grams of vegetable oil;

60 grams of 6% vinegar.

The zucchini is washed, cut into circles and boiled in the sauce for about 5-6 minutes.

Then they are transferred to clean sterile jars, layered with generously fragrant herbs and garlic.

Vegetables are poured with boiling liquid and the jars are sealed with clean lids.

Pickling zucchini for the winter

Salted zucchini for the winter

To prepare these amazing zucchini you will need:

1 kg of zucchini;

1 head of garlic;

20 grams of horseradish leaves;

50 grams of dill;

Celery and other spices as desired (20-25 g each);

2-3 pieces of bay leaves;

Allspice.

The zucchini is thoroughly washed, cut into pieces and placed in jars in layers, placing garlic and spices between them - celery, tarragon, dill.

Allspice, horseradish leaves and Bay leaf.

Everything is filled with cold brine prepared from 1 liter. water and 1 tbsp. spoons of salt. The jars are sent for fermentation at room temperature for a few days.

After this, the brine is poured into a separate pan, boiled and poured over the zucchini.

It is allowed to add approximately 50 ml of 6% vinegar to the workpiece (based on 1 three liter jar).

The containers are covered with clean plastic lids and sent to a cold place.

Zucchini salad for the winter

A spicy zucchini salad for the winter can also be used as amazing snack for the holiday table, and as an excellent addition to meat dishes, and as an independent dish.

Zucchini salad recipe as follows.

It will require:

1 kg of mature zucchini;

1.5 kg of juicy tomatoes;

300 g garlic;

0.5 kg of onions.

Zucchini and tomatoes are cut into neat cubes, onions into thin half rings.

Finely chop the garlic with a knife.

All vegetables are mixed together, add 100 grams of vegetable oil, 1 tbsp. spoon of salt, 2 tbsp. spoons of sugar and 1 chopped hot pepper.

Bring everything to a boil and cook for 10 minutes.

Then ready salad Carefully, while still hot, distribute into jars and roll up their lids.

Zucchini for the winter

For those who are not indifferent to original dishes, you should definitely pay attention to such a dish as zucchini in apple juice, recipe which are given below.

To prepare such zucchini you will need (per 1 three-liter jar):

Young but enough ripe zucchini;

1 glass of water;

1 tbsp. apple juice(preferably homemade);

1 tbsp. vegetable oil;

2 tbsp. spoons of sugar;

5 cloves of garlic;

1 tbsp. spoon of salt.

The zucchini is peeled, washed under water, cut into strips and placed in a clean jar, sterilized with hot steam.

After which the mixture is boiled for about three minutes on fire. Carefully pour the boiling solution zucchini, roll up the container with a clean lid.

The jar is turned upside down and, covered with a warm blanket, placed on a flat surface until it cools.

Zucchini with rice for the winter

Pleasantly surprise the guests gathered at the table, unusual and delicious salad zucchini with rice. Recipe for zucchini salad with rice has gained popularity among those housewives who prefer to prepare original and piquant twists for the winter.

To prepare you will need:

2 kg of zucchini;

1 kg of tomatoes;

1 kg of juicy carrots;

1 kg of onion;

1 kg of fleshy sweet pepper;

1 pod of hot pepper;

2 medium heads of garlic;

4 tbsp. spoons of salt;

1 glass of sunflower oil;

2 tbsp. spoons of rice;

1 teaspoon vinegar essence.

Zucchini and carrots are grated on a coarse grater, tomatoes are cut into neat slices, onions are cut into rings, peppers are cut into strips, hot peppers and garlic are chopped. Add salt and sunflower oil to the vegetables.

Mix everything well and put it on the fire. When the future salad boils, add rice to it and cook everything until ready.

Then, at the end of cooking, pour in a spoonful of vinegar essence and, while still hot, zucchini salad with rice Carefully place in sterile jars and roll up.

Canned zucchini

Regular canned food is fairly easy to prepare. zucchini for the winter, recipe which has been passed from mistress to mistress for many years.

Young but ripe zucchini (5-7 cm in diameter) are thoroughly washed, the stalks and the adjacent hard part are removed.

Then the vegetables are cut into circles, approximately 1.5-2 cm thick, and the circles are fried on sunflower oil on both sides until golden brown.

After this, peel the garlic and chop it. Prepared greens (parsley, dill, cilantro - optional) are finely chopped.

Ripe tomatoes are minced in a meat grinder, turning them into mass.

Place the following layers on the bottom of a prepared clean jar: herbs, chopped garlic, salt, add a little vegetable oil (about 5-6 mm), and a little of the resulting tomato puree.

Then the fried zucchini mugs are placed again, with a little more garlic, herbs and tomato mass on top.

Filled jars are sterilized at a temperature of 100° - half-liter containers for 30 minutes, liter containers for 45 minutes.

Zucchini salad for the winter

Another simple one zucchini salad recipe for the winter– will seem quite simple to prepare even for novice housewives. To prepare 1 jar of this salad it will take no more than 15 minutes.

The following components are required:

5 kg of zucchini;

200 g carrots;

200 grams of granulated sugar;

100 g garlic;

A handful of dill seeds;

0.5 l. vegetable oil;

0.5 l. water;

2.5 tablespoons of salt;

1 tbsp. spoon of acetic acid.

Ripe zucchini, carrots and garlic are cut as the housewife likes. Then vegetable oil, water, acetic acid, salt and sugar - mix in a separate bowl and boil.

Add chopped zucchini, carrots, garlic and dill seeds to the boiling dressing.

Boil everything for another 5 minutes, and while still hot, put the salad into jars.

In winter, this zucchini salad will serve a great addition for meat dishes, and also as a component for various vegetable sauces and gravy.

Marinated zucchini for the winter

For lovers spicy dishes experienced housewives offer this interesting recipe, like spicy pickled zucchini.

To prepare this savory delicacy required (for 1 liter of water);

Zucchini;

450-600 ml. 9% vinegar;

12-15 grams of black currant leaves;

5-8 buds of cloves and a little allspice black pepper;

1-2 bay leaves.

For cooking, select fresh young zucchini with dense pulp and unripe seeds.

Peel the fruits, remove the soft core with seeds, cut the peeled zucchini into cubes 2-3 cm in size.

Then the diced vegetables are blanched in boiling water for 4-8 minutes - depending on the size of the cubes, and immediately cooled in cold water.

Clean jars are filled with prepared vegetables and poured over them with hot marinade.

To prepare the marinade, dissolve salt and sugar in boiling water, add spices and add a little vinegar.

Remove everything from the heat immediately.

After the vegetables in the jar are filled with hot marinade, the containers are sent for sterilization: usually its duration is 15 minutes for 0.5 liter jars, 20 minutes for 2 liter jars (at a temperature of 85°).

Delicious zucchini for the winter cooking is very easy and simple. Zucchini preparations are always healthy, they are tasty and the ingredients used are inexpensive.

How to do delicious zucchini for the winter

Zucchini has special properties. They practically do not have their own distinct taste, so you can cook almost anything from them, with certain knowledge. Can be made various salads, vegetable or with the addition of rice. Caviar is prepared; there are many recipes for such a dish: from baked and raw zucchini, with garlic and spices.

Zucchini can be pickled like cucumbers or mushrooms, or salted. They even make jam or compote. Below are the most delicious winter zucchini recipes.

Zucchini caviar

Squash caviar– a delicious snack that can be eaten simply with bread, or as an addition to vegetable or meat dishes, as a side dish or sauce.

Ingredients:

5 kg of young peeled zucchini;
250 g tomato paste (preferably canned);
300 ml refined oil;
2 tbsp. spoons of vinegar essence 70%;
100 g garlic;
0.5 l of water;
3 tbsp. spoons of salt;
2 chili peppers.

Step by step recipe:

Peel the vegetables, remove the seeds and grind in a meat grinder (you can grind with a blender).
Add the pepper there and mix everything.
Mix water and tomato paste, add to the mixture with pepper and zucchini.
Add salt and sugar, pour in oil, mix thoroughly, and put on fire.
This mixture should be simmered over medium heat for 1.5 hours, stirring constantly.
Peel and chop the garlic, add to the mixture 10 minutes before the end of cooking along with vinegar.
Remove the finished caviar from the stove, place it in sterilized jars, turn it upside down and leave to cool, wrapped in a blanket.

Watch the video! Homemade squash caviar - the most delicious

Zucchini for the winter " Real jam»

These zucchini are delicious and easy to prepare.

Ingredients:

3 kg of young peeled zucchini;
1 kg of bell pepper (preferably red) pepper;
0.5 kg of tomatoes;
0.5 cups (or more - to your taste) vinegar 9%;
1 cup of sugar;
2 heads of garlic;
2 chili peppers;
2 tbsp. spoons of salt.

Preparation:

You should chop the zucchini coarsely so that they don’t get overcooked during the cooking process.
Grind the tomatoes and peppers into a puree using a blender or through a meat grinder.
Place in a saucepan vegetable puree, salt, sugar, chopped garlic, add oil and mix thoroughly.
Add zucchini to the mixture, mix everything, cover with a lid and place over medium heat. Boil for 20 minutes after the start of boiling.
Then pour in the vinegar, stir and heat on the stove for 2 minutes.
Place the finished product in sterile jars and roll up.

Watch the video! Zucchini for the winter You'll lick your fingers

Zucchini salad for the winter

In winter, you often want to see a piece of summer on the table: tomatoes, cucumbers, compotes and various jams. If you have zucchini growing in your garden beds, you can prepare a delicious salad with tomato sauce.

Ingredients:

Zucchini 2 pcs. medium size;
Onion 3 pcs.;
Carrots 10 pcs. small;
Fresh bunch of dill;
Several cloves of garlic;
Tomato sauce 120 ml;
Salt 1 tbsp. spoon;
Water 125 ml;
Vegetable oil: 2 tbsp. spoon.

Preparation:

First the vegetables are cooked. Wash and peel the zucchini, then cut into small cubes.

Advice! If the zucchini is young, then you can cut them together with the peel; if they are fully ripe, then the middle must be removed.

Peel the onion and cut into the same cubes.
Also cut the peeled carrots.
Chop the garlic and dill.
Post to large saucepan zucchini, carrots and onions. Add salt, water and vegetable oil and mix thoroughly.
Cover the pan with a lid and place in the oven preheated to 200 degrees.
Vegetables should be simmered for 1.5 hours, removed from the oven and garlic, dill and tomato paste added.
Place in the oven for another 20-25 minutes. Zucchini salad with tomato paste ready.
It is poured hot into sterile jars, preferably small ones, tightly closed with lids. Turn upside down and leave overnight.
Jars should be stored in a cool place.

This salad is very tasty and is often eaten before winter. It fits perfectly summer dishes, for example, new potatoes or fried meat.

Watch the video! Zucchini salad for the winter

Korean zucchini recipe for the winter

This great option among various spicy zucchini rolls for the winter. Lovers spicy food will definitely appreciate it.

Ingredients:

1 kg of mature large zucchini;
1 cup grated carrots;
1 cup chopped onion;
1 cup thinly sliced bell pepper;
6-8 cloves of garlic;
0.5 cup refined oil;
0.5 glass of vinegar 9%;
3 tbsp. spoons of sugar (if you prefer it sweeter, then with a slide);
10 g salt;
spices for carrots in Korean (1.5 tablespoons);
a bunch of dill and parsley.

Preparation:

Important! The amount of 10 g of salt is indicated on the basis that the Korean carrot spice packets already contain salt. Therefore, in order not to miss, it is better to try.

Grate the zucchini and place in the pan.
Add carrots, onions, peppers, chopped garlic, butter, sugar, salt, seasoning, herbs, mix and leave everything for 4 hours.
After this time, mix again and spread out to banks volume 0.5 and 0.7 l.
Place the jars, covered with lids, in a saucepan, pour water to the neck and bring to a boil.
The preparations must be boiled for 25 minutes, after which we roll them up and leave them upside down to cool.

Watch the video! Korean zucchini for the winter

A simple recipe for preparing zucchini for the winter without sterilization

This recipe is simple, takes a minimum of time and effort, and the result will exceed all expectations. The salad can be stored in the refrigerator.

Ingredients:

1 liter jar of chopped zucchini;
1 liter jar of chopped tomatoes;
1 liter jar of grated onions, carrots and garlic (the ratio is to your taste, no more than a head of garlic for this amount of vegetables);
0.5 cups refined oil;
2 teaspoons salt;
2 tbsp. spoons of sugar;
1 teaspoon vinegar 70%.

The products are mixed and simmered for an hour and a half over medium heat. Then everything is put into sterile jars and rolled up. Leave upside down under a blanket until it cools.

Watch the video! Zucchini salad bomb for the winter

Mother-in-law's tongue

A very colorful snack with an interesting, spicy taste that everyone will like.

We will need:

2 kg of mature large zucchini;
1 kg of sweet pepper;
1 glass of vegetable oil;
1 cup of sugar;
2 chili peppers;
1 head of garlic;
1 teaspoon salt;
1 kg of tomato ketchup;
1 tbsp. spoon of vinegar 70%;
a few bay leaves,
peppercorns to taste.

Cooking method:

Wash the peppers and zucchini, remove stems and seeds, chop large pieces, pour into the pan.
Cut the hot peppers into rings, pass the garlic through a press and add to the vegetables.
Add ketchup to the container (for spicy lovers, you can take sharp look), pour vinegar, oil, add spices, salt and sugar.
Stir the mixture, put on the fire and bring to a boil.
Reduce heat and simmer for 60 minutes.
Place the finished product in sterile jars and roll up.

Watch the video! Preparing zucchini for the winter Mother-in-law's tongue

Ideal pickled zucchini

Preparing zucchini for the winter is as easy as shelling pears – pickling them. This dish is often rightfully called the “king of the table.”

To prepare you will need:

3 kg of young zucchini;
0.5 heads of garlic;
1 tbsp. spoon of salt;
1 tbsp. spoon of sugar;
2 tbsp. spoons of vinegar 9%;
2 tbsp. spoons of vodka.

Sometimes you can put leaves or roots, which are often added to cucumbers or tomatoes: raspberry leaves, currants, parsley, dill, horseradish.

Preparation:

Zucchini sliced into thin slices are placed in jars (it is better to take 500 and 700 gram ones).
Place a few cloves of garlic and a few peppercorns in each jar.
Boil 2 liters of water, add salt, sugar and vinegar, stir, pour in the zucchini and add vodka.
Roll up the lids, turn over and leave to cool, covered with a warm cloth.

You can add several hot peppers chili or fire, if you like it spicy.

Watch the video! Pickled zucchini for the winter, without sterilization! tasty and fast!

Adjika from zucchini

This appetizer can be prepared in less than an hour, and it turns out tasty and spicy.

Ingredients for cooking:

3 kg of young zucchini;
0.5 kg of sweet pepper;
0.5 kg carrots;
1 kg tomato;
1 glass of refined oil;
2 tbsp. spoons of salt;
2 tbsp. spoons of sugar;
0.5-1 tbsp. spoons of red hot pepper (to taste);
2 tbsp. spoons of vinegar 9%.

Preparation:

All crushed ingredients except vinegar are mixed.
Boil for 40 minutes.
Add vinegar and cook for another 2 minutes.
Place everything in jars, roll up and cover until completely cool. Delicious adjika ready!

Watch the video! Adjika from zucchini

Zucchini lecho

For lovers delicious lecho A simple recipe has been prepared from zucchini.

Ingredients:

sweet bell pepper(yellow or red) – 2 kg;
meaty tomatoes – 2 kg;
zucchini – 2 kg;
refined oil – 0.5 cups;
apple cider vinegar – 0.5 cups;
sugar – 0.5 cups;
salt – 2 tbsp. spoons.

These are the basic products for preparing lecho. But for variety, you can add garlic, herbs, and spices.

Place all the vegetables, cut into equal cubes, into a saucepan and boil for 15 minutes after the start of boiling.
Next add salt, sugar, oil and vinegar.
The lecho is placed in jars and sterilized for 20 minutes.
Roll up, leave upside down and wrapped to cool.

Watch the video! Zucchini lecho

Zucchini like milk mushrooms

This recipe allows you to make crispy, rich zucchini that is indistinguishable from pickled milk mushrooms. Such a snack will always come in handy.

You will need for cooking:

2 kg of any zucchini (if too large, cut thinner);
1 tbsp. spoon of sea salt;
0.5 tbsp. spoons of pepper (ground or peas);
3 tbsp. spoons of sugar;
3 tbsp. spoons of refined oil;
0.5 cups vinegar 9%;
garlic and dill to taste.

Preparation:

Peel the vegetables and cut them so that they look like pieces of mushrooms.
Chop the herbs and garlic, mix with oil, vinegar and spices, and leave for several hours.
Sterilize jars and lids. R
Place zucchini with dill and garlic into jars and cover with lids.
Sterilize by boiling for 10 minutes.
Roll up the jars, turn them over and cool.

Watch the video! Zucchini like milk mushrooms

Zucchini with tomatoes for the winter

This recipe will surprise even the most experienced housewives who have been engaged in pickling vegetables more than once.

Ingredients for a 0.5 - 0.7 l jar:

small zucchini;
firm tomatoes – 4 pcs;
Bell pepper– 0.5 pcs;
some garlic and carrots.

For the marinade you will need:

garlic – 3 cloves;
mustard seeds – 1 teaspoon;
peppercorns – 3-5 pcs;
vinegar - 1 tbsp. spoon;
salt and sugar - 2 tbsp. spoons;
water – 300ml.

Preparation:

Cut the zucchini into slices.
Garlic, peas and mustard are placed at the bottom of the jar.
Vegetables are laid out in layers: bell peppers, carrots, zucchini, tomatoes.
To prepare the marinade, you need to boil water, add salt, sugar, a little vinegar, stir and pour the marinade over the vegetables.
Cover the jars with lids and sterilize for 10 minutes.
Roll up, turn over and leave to cool, covered with a towel.

Watch the video! Zucchini with tomatoes for the winter

Zucchini with mayonnaise

Mayonnaise can be added to almost any winter salad. Zucchini caviar prepared for the winter with mayonnaise turns out delicious.

Zucchini - 3 kg;
Tomato paste - 250 g;
Onion - 0.5 kg;
Fat mayonnaise – 250 g;
Sugar - 3 tbsp. spoons;
Salt - 2 tbsp. spoons;
Sunflower oil – 0.5 cups;
Spices to taste.

Preparation:

Peel the zucchini and grate it (you can grind it in a meat grinder).
Mix with tomato paste, add onions ground in a meat grinder and mayonnaise.
Add sugar, salt, pepper, and vegetable oil to this mixture.
Boil the mixture for 60 minutes, add spices and cook for another 1 hour.
Place the finished caviar into sterile jars and close the lids.
Leave the inverted and covered jars to cool.

Zucchini is like pineapple

The method is quite interesting and original. This recipe makes the compote aromatic and sweet, and the zucchini in it looks like pineapples. At the same time, the recipe is very simple.

To prepare you will need:

medium zucchini (preferably younger);
plums – 5-7 pieces (it is better to take cherry plum);
granulated sugar – 1 cup;
water – 1 liter;
vinegar 9% - 1 teaspoon;
a few slices of lemon;
spices: allspice peas, 2 cloves, mint leaves. You can add cardamom, orange, lemon balm.

Preparation

First, prepare the zucchini: wash, peel, remove the seeds, cut into rings 1 cm thick.

Important! If the zucchini is hard and old, you need to cut it thinner.

Wash the plums.
Spices, slices of zucchini, lemon, and plum are placed in a liter jar.
Fill with syrup: put water on fire, add sugar and wait until it boils.
Sterilize the jars for 10 minutes so that the syrup boils in them.
Roll up the lids and leave for several days. Store in a dark place.

Watch the video! Zucchini is like pineapple

In contact with

Preserved zucchini for the winter

In order for zucchini preparations to turn out tasty, to be stored for a long time and not to lose their properties, it is necessary to choose a fresh, high-quality product and suitable recipes preparations.

How to choose the right zucchini for harvesting for the winter

Zucchini recipes for the winter include many types of cooking; only the main product remains unchanged. This vegetable is an annual garden crop that belongs to the pumpkin family and has an oblong shape. Its color can be yellow, green or almost white, and its taste does not depend on color.

Zucchini can be bought at any supermarket or market. But if you have a plot, then growing it yourself will not be difficult either. Fresh vegetable is present on store shelves from early spring until autumn. But in order to enjoy it in the winter, they are prepared by salting and canning zucchini.

The vegetable consists of a peel, a hard edible shell (several centimeters thick) and a core with seeds. If the zucchini is young, then it is entirely edible. A more mature product has coarse seeds that must be separated during cooking.

How to choose the right product

Selecting high-quality and edible vegetables is a responsible task. To successfully preserve zucchini for the winter, you need to pay attention to the following nuances when purchasing fruits:

You should choose small vegetables, up to 15 cm long and weighing about 200 g. Small sizes indicate that the zucchini is young. Even if it is unripe, this will not harm its taste, and it is quite suitable for food;
the color of the product may be light with yellow or green stripes and spots;
the vegetable itself should be firm, and the skin should be dense and smooth. Damage or scratches will significantly reduce the shelf life of the product.

It is best to keep zucchini in the refrigerator or other cool place. This will keep them fresh and will last up to two weeks.

Useful properties of zucchini

Recipes for winter zucchini are very diverse. In order to not only enjoy a tasty meal during the cold season, but also get useful microelements for the body, this product is best suited. It consists almost entirely of water, and its calorie content is only 25 kcal per 100 g.

Eating it raw enriches the body with vitamins, and preserving zucchini allows you to preserve everything beneficial features. The composition of the fruit is incredibly rich in:

proteins - 0.7 g per 100 g;
carbohydrates - 5.3 g;
fats - 0.3 g;
mineral salts (potassium, phosphorus, iron, sodium, magnesium);
trace elements (molybdenum, zinc);
vitamins (A, C, B1, B2).

Some zucchini salads for the winter do not require heat treatment, which allows you to maximize the benefits of the product. When consumed as food, the human body receives a large number of vitamins and microelements that have the following effects:

the ideal ratio of potassium and sodium salts (150 to 1) has a beneficial effect on kidney function, helps remove excess fluid from the body and maintain the necessary water balance;
organic acids have a positive effect on the gastrointestinal tract, adjust digestion and gently cleanse the intestines;
the vitamins included in the composition improve the condition of the skin, nails and hair;
the minimum calorie content makes the product dietary, and its consumption is beneficial for the figure.

Zucchini salad for the winter can become not only delicious snack to the main dish, but also a complete medicine for swelling of the limbs and hypertension. The diuretic effect improves the condition of the body and helps reduce arterial pressure.

Zucchini preparations for the winter - best recipes

Our mothers and grandmothers prepared zucchini for the winter. There are many recipes for making them different ways, passed on from generation to generation.

Winter zucchini recipes with photos

The recipe for winter zucchini will be simple and understandable if you initially choose the most suitable cooking method. They can be pickled and pickled, boiled and fried, canned and prepared in the form of salads and snacks. Recipes for winter zucchini in jars can be divided into several categories:

marinades;
salads;
conservation;
snacks;
pickling and salting.

Everyone will be able to find a cooking method to suit their taste, choosing from those already available, or adding something original to the recipe.

Pickled zucchini for the winter recipes with photos

For lovers savory snacks This method of preparation is suitable. Zucchini marinated for the winter, according to the recipe, is reminiscent of those familiar from childhood canned cucumbers. Garlic, pepper, vinegar and herbs will add a spicy aroma to vegetables and pungent taste. You can prepare zucchini along with cucumbers. These two go well together and make a great addition to any side dish.

If you don’t like pickled zucchini for the winter, the recipes for which are quite standard and bland, you can use your imagination and add some color to the old one. cookbook. This product can easily be combined with many vegetables such as tomato, eggplant, onion, or even fruit. Thus, the recipe for pickled winter squash with carrots can include many more products for every taste.

Can be prepared as spicy salads, and softer in taste. Such dishes are used in fresh or prepared for the winter as preservation. Preparation involves a short heat treatment and rolling into sterilized jars. Moreover, all vitamins and useful material will be preserved, unlike long-term cooking at high temperatures.

Zucchini salads can be made with both vegetables and fruits, such as apples, and the subtle aroma of celery and a pinch of sugar will complete the composition.

Canning zucchini recipes

This cooking method is the most common. Canned food that is sealed with a metal lid retains its beneficial properties best. If you use this method of preparing for the winter, zucchini will retain its excellent taste.

Cooked in spicy sauce, with tomato paste or mustard, they will become a favorite dish for the whole family. Canned zucchini recipes, which are so varied, can be stored for several years.

This preparation method allows you to roll any culinary masterpiece into jars. Even fried zucchini without sterilization will retain its taste. All you need to do is open the jar and heat it up. ready dish, and prepared with one’s own hands sour cream sauce with herbs and garlic will complement it perfectly.

Zucchini preparations for the winter recipes

To make a delicious preparation of zucchini for the winter, you should try not only spicy, but also sweet recipes. An incredible compote can be obtained by combining the main product with cherry plum. Crispy zucchini, soaked in fruity aroma, will be impossible to distinguish from apples.

Winter zucchini appetizer recipes

To avoid mistakes in a process such as canning zucchini for the winter, recipes with photos will help you prepare the dish step by step with all the explanations. An excellent appetizer with the addition of bell peppers and herbs can be an excellent dressing for soup, as well as an addition to vegetable stew or side dish.

There is another way to prepare this product - salting. It does not include heat treatment at all, so vegetables will have a fresh taste even in winter. To make a healthy preservation of zucchini for the winter, pickling recipes will help preserve vitamins and minerals. The essence this method cooking involves storing vegetables in salted water with herbs and spices. This preservative will extend the freshness of food until winter.

Result:

There are many ways to prepare zucchini for the winter. Each of them is original in its own way and gives the dish a unique taste. This vegetable is good for the body, and in cooking it can be combined with many other products, including fruits.

Hello again. Today we will talk about preparations for the winter. After all, this is the most pressing question right now.

First of all, housewives usually marinate; salted and; closing various salads, and also looking for new recipes for preserves.

Therefore, in this post I will try to surprise you. And we will talk about storing zucchini. You’ll probably say, what’s surprising here?! So it’s clear what we’ll be talking about - about. Caviar is just caviar, but besides it there are also very tasty winter snacks, both spicy and sweet, generally for every taste.

And since zucchini is universal and unique in its own way, you can prepare a large number of salads from them, different dishes and you can even make jam or compote. We will focus on making salads and various snacks, something that is devoured immediately and helps out on a large festive table.

The most popular recipe In the preparation of this type of vegetables, they are usually marinated. The fruits are very tasty and crunchy, and are often compared to cucumbers. Therefore, this appetizer goes perfectly with any side dish, meat dish or a glass of cold vodka).

Ingredients:

Zucchini - 2-3 kg;
Dill umbrellas - 2-3 pcs.;
Garlic - 3-4 heads;
Hot pepper - 1 pc.;
Salt - 1 teaspoon (per 1 liter jar);
Sugar - 1 teaspoon (per 1 liter jar);
Vinegar - 60 gr. (for 1 liter jar).

Cooking method:

1. Rinse the zucchini well in cold water and trim the stems.

For this recipe you need to take young fruits.

2. Now cut them lengthwise into 4 pieces. If you want, you can cut it into circles.

3. Prepare the jars: rinse them and scald with boiling water. Place dill umbrellas at the bottom of the glass. Peel the garlic and cut into slices. The pepper also needs to be cut into small pieces. Place a couple of slices of garlic and one piece of hot pepper in each jar.

5. Sprinkle salt and sugar on top, pour in vinegar.

6. Fill the workpieces with hot boiled water and cover them with metal lids. Sterilize until the zucchini changes color from green to yellow with streaks of green.

7. Roll up the jars and turn them upside down. Cool and store in a cellar or pantry.

Zucchini for the winter without sterilization according to the finger-licking recipe

Here is another preservation option. The cooking method is very simple, the products are all inexpensive, and the vegetables taste more piquant than in the previous recipe. Since here we add large quantity spices and herbs.

Ingredients:

Zucchini – 2 kg;
Greens – 2 bunches;
Garlic – 2 heads;
Water – 1.7 l;
Sugar – 4 tbsp. spoons;
Salt – 4 tbsp. spoons;
Black ground pepper– 1 teaspoon;
Ground red pepper – 1 teaspoon;
Bay leaf – 6 pcs.;
Vinegar – 100 ml;
Cloves – 10 buds;
Coriander – 1 teaspoon;
Vegetable oil – 250 ml.

Cooking method:

1. Rinse the vegetables well, cut off the stem. If the zucchini is old, then remove the peel and seeds; if it is young, then you don’t have to do this. Cut the pulp into circles.

2. Wash and dry the greens, peel the garlic and divide into cloves. Place herbs and garlic at the bottom of sterilized jars, and then distribute the circles.

3. Now prepare the marinade. Pour clean water into a saucepan and heat it. Add sugar, salt, herbs and spices. Bring the mixture to a boil. And when bubbles appear on the surface, pour in vegetable oil and boil the marinade again. At the very end, add vinegar and stir the liquid, turn off the heat.

4. Fill our filled jars with hot marinade and roll up. Turn the glass upside down and cover it with a blanket. Cool the snack completely and store in a cool place.

The best recipe for cooking zucchini like mushrooms

Many zucchini taste is compared to mushrooms, or more precisely to milk mushrooms. I wondered if this was really the case. Therefore, I “walked” through the Internet and found a technology for preparing fruits in such a way that they looked like mushrooms. I've already finished a couple of jars, now I'm waiting for winter to test the taste.

Ingredients:

Zucchini - 3 kg;
Vinegar 9% - 1/4 cup;
Water - 250 ml;
Salt - 1 tbsp. spoon;
Vegetable oil - 100 ml;
Garlic - 8 cloves;
Bay leaf - 1 pc. on the jar;
Cloves, peppercorns - to taste.

Cooking method:

1. Rinse and dry the zucchini. Peel the fruits and cut them into pieces.

2. Take a faceted glass and pour vinegar into it, add water and add salt. Leave this solution for 6 hours, stirring the liquid periodically (it is better to make the brine in advance).

3. Fry the vegetables in vegetable oil until golden brown.

5. Prepare the jar, rinse it well and sterilize it. Place bay leaf, cloves and peppercorns on the bottom. Place the fried zucchini and herbs on top, pressing them tightly together.

Fill the jar with infused brine and set to sterilize for 15 minutes. Then roll up the workpiece and turn it down onto the lid. Cover with a blanket and leave until completely cool. Store in a dark and cool place.

We prepare delicious zucchini for the winter with rice

Here's a very interesting preparation, popularly called “tourist’s breakfast”. The dish turns out satisfying and healthy. By the way, it’s not difficult to prepare, and it takes very little time. So those who love rice, feel free to take the recipe into service.

Ingredients:

Tomatoes - 1 kg;
Zucchini - 1-2 pcs.;
Onions – ½ kg;
Carrots – 1 kg;
Salt – 3 tbsp. spoons;
Vegetable oil – 350 ml;
Sugar – 4 tbsp. spoons;
Dry rice – 300 gr.;
Vinegar – 250 ml;
Allspice – 10 pcs.;
Black peppercorns – 10 pcs.;
Bay leaf – 5 pcs.;
Carnation – 10 flowers.

Cooking method:

1. Clean onion remove the husks and cut into half rings.

2. Peel and rinse the carrots. Grate on a coarse grater.

3. Peel the zucchini and cut into cubes.

4. Wash the pepper, cut off the stem and remove the seeds. Cut the vegetable itself into thin strips.

5. Wash the tomatoes well and cut into quarters.

6. Now combine all the ingredients, except vinegar and rice, in one container and place on medium heat. Simmer the mixture for an hour, stirring occasionally.

7. When an hour has passed, rinse the rice under water and add it to the vegetable mixture. Simmer the mixture for another 30 minutes. And 5 minutes before the end of cooking, pour in the vinegar and mix everything thoroughly.

8. Distribute the salad into jars and sterilize the preparations. Roll up tin lids and cool. Place in the pantry for storage.

Recipe for zucchini with mayonnaise

Now let's preserve the zucchini with mayonnaise. A salad prepared this way is unlike any other recipe. winter preparations. After all, thanks to mayonnaise, the taste of the snack is very delicate and pleasant.

You will need: mayonnaise, zucchini, carrots, vegetable oil, vinegar, sugar, salt, ground black pepper.

Cooking zucchini for the winter without vinegar

If you want to get a pickled version of zucchini, then that is also possible. Just use the photo recipe described below. True, such preparations do not last very long, so eat them first. They are perfect for mashed potatoes, buckwheat, and even fish.

Ingredients:

Zucchini - 500 gr.;
Salt - 25 gr.;
Water;
Leaves of cherry, currant, horseradish, dill - to taste;
Garlic - 1-2 cloves.

Cooking method:

1. Take young but firm zucchini. Wash them and dry them. Cut into large and thick circles.

2. Rinse and sterilize the jar. Place the desired spice leaves on the bottom.

3. Then fill the container with the cut circles.

4. Now add the peeled garlic cloves and add salt.

5. Pour water into a saucepan and bring to a boil. Pour boiling water over the contents of the jar and cover with a lid. Leave the workpiece for 60-72 hours.

6. After 72 hours, close the jar with a lid and store it in the refrigerator.

Korean zucchini - delicious recipe

Anyone who is a regular reader of my articles will certainly understand why I did not ignore the following cooking technology. After all, everything spicy is mine). I advise everyone to cook this korean dish Well, it turns out very tasty and spicy!

Ingredients:

Zucchini - 1.5 kg;
Carrots - 600 gr.;
Onion - 250 gr.;
Sugar - 125 gr.;
Salt - 1 tbsp. spoon;
Coriander - 1.5 tbsp. spoons;
Chili pepper - 1 teaspoon;
Red ground hot pepper- a pinch;
Dried garlic - 1 teaspoon;
Vegetable oil - 125 ml;
Vinegar 9% - 7 tbsp. spoons

Cooking method:

1. Wash and dry the zucchini. Peel and remove seeds.

If you have young zucchini, then you do not need to remove the seeds and peel.

2. Now grate the vegetable to Korean carrots.

3. Peel and rinse the carrots. Grate it too on a special grater.

4. Peel the onion and cut into half rings. Combine all the grated vegetables with onions, add sugar and salt, coriander, chili pepper, ground red pepper and dried garlic.

5. Now fill everything with vegetable oil and add vinegar. Mix everything thoroughly.

6. Cover the cured mixture with a lid and put it in the refrigerator overnight.

7. In the morning, place the salad in sterilized jars.

8. Cover the containers with lids and place them to sterilize water bath for 30 minutes.

9. After preparing, screw on the lids and wrap with a blanket. Once the jars have cooled, put them away for winter storage.

How to cook squash caviar

Naturally, I can’t pass by the popular dish from zucchini - caviar. Let me remind you that different ways We have already discussed the preparation of caviar here. I won’t repeat myself, but I’ll just share the video plot with you.

Marinated zucchini with tomatoes

For variety, zucchini can also be canned with other vegetables, such as tomatoes. This preservation looks very bright and turns out delicious. Save the recipe, I recommend it to everyone.

Ingredients:

For 1 liter jar:

Tomatoes - 5-6 pcs.;
Zucchini - 350 gr.;
Horseradish leaf - 1 pc.;
Dill umbrellas - 2 pcs.;
Garlic - 3-4 cloves;
Hot pepper - a small piece;
Black peppercorns - 3 pcs.;
Allspice black peppercorns - 3 pcs.;
Water - 400 ml;
Sugar - 1 tbsp. spoon;
Salt - 1 tbsp. spoon;
Vinegar 9% - 3 tbsp. spoons.

Cooking method:

1. Wash the tomatoes and zucchini. Leave the tomatoes whole, but cut the zucchini into 4-5 cm thick circles or slices.

Choose plum-shaped tomatoes, small, ripe and elastic.

2. Wash the horseradish leaf and tear it into pieces. Peel the garlic.

3. Be sure to sterilize the containers first. Then place all the spices and herbs on the bottom. Leave a couple of horseradish leaves and 1 dill umbrella.

4. Now distribute the tomatoes and zucchini evenly. At the end, add more horseradish leaves and an umbrella of dill.

6. Cover the blanks with lids and send them for sterilization for about 10 minutes. Then roll up the jars and turn them upside down. Cool them completely and only then transfer them to a storage place.

Method for preparing salted zucchini for the winter

Another recipe for pickling vegetables, and they will taste like cucumbers. This preservation is very tasty and rarely “survives” until winter. Usually everyone eats it first.

Ingredients:

Zucchini - 1.5 kg;
Garlic - 20 gr.;
Horseradish - 1 leaf;
Bay leaf - 2 pcs.;
Dill greens - to taste;
Water - 1 l;
Salt - 50 gr.;
Sugar - 50 gr.;
Vinegar 9% - 100 ml.

Cooking method:

1. First of all, sterilize the jars.

2. Rinse the young zucchini well and cut them into slices and circles.

3. Place chopped herbs at the bottom of sterilized jars, add a horseradish leaf, peeled garlic and bay leaf.

4. Prepare the marinade. To do this, bring the water to a boil, add sugar and salt.

5. Then pour in the vinegar and stir. Turn off the heat.

6. Place cut slices or mugs into jars.

7. Pour the workpieces with hot marinade and set to sterilize.

8. Then roll up the blanks with lids.

9. Turn down onto the lids and cover with a blanket. Cool and store in a cool place.

Delicious recipe for fried zucchini with peppers

Well, this is just a super snack, it turns out that you will simply lick your fingers. Vegetables are fried, served with garlic and filled with spicy tomato pulp. How delicious it is! My mouth is already watering).

Ingredients:

Zucchini - 1 kg;
Tomatoes - 350 gr.;
Red bell pepper - 1 pc. big;
Greens - to taste;
Pepper mixture - to taste;
Garlic - 3 cloves;
Onions - 3 pcs.;
Hot pepper - 2 pcs.;
Salt - 2 teaspoons;
Sugar - 1 teaspoon;
Vinegar 9% - 1 tbsp. spoon;
Vegetable oil - for frying.

Cooking method:

1. Wash all vegetables thoroughly and dry them. Cut the zucchini into rings.

2. Lightly salt the pieces and fry them in a frying pan with vegetable oil until yellowish.

3. Now peel the onion and chop it finely. Chop the tomatoes too. Cut the bell pepper into cubes, removing the seeds. Fry the vegetables until the onions are soft in the same pan in which you fried the zucchini. Finally, add the pepper mixture, chopped garlic cloves and small pieces of hot pepper.

4. Using a blender, turn the tomato mixture with onions and peppers into puree and return it back to the pan. Add sugar and salt and simmer for 10 minutes. Finally, add vinegar and simmer for another 2 minutes.

5. Sterilize jars and lids. Fill them with fried zucchini and pour over the resulting vegetable marinade.

7. Roll up the glass and cool the snack. Store in your usual place.

Zucchini for the winter, cooked in a slow cooker

I would also like to invite you to prepare and store for future use a dish called yurcha. Very similar to vegetable stew, and is prepared in a slow cooker. Therefore, everything is not just tasty, but also healthy.

Ingredients:

Zucchini - 2 kg;
Tomatoes - 600 gr.;
Sweet pepper - 300 gr.;
Hot pepper - 1 pod;
Garlic - 1 head;
Parsley - 100 gr.;
Salt - 50 gr.;
Sugar - 120 gr.;
Vegetable oil - 200 ml;
Vinegar 9% - 60 ml;
Allspice peas - 15 pieces.

Cooking method:

1. Peel the zucchini. If the seeds are large, remove them too.

2. Then cut them into large cubes.

3. Wash the pepper and remove the stem and core. Cut the pulp into cubes.

4. Grind tomatoes, garlic and parsley in a blender. Then pour this mixture into the multicooker bowl. Add vegetable oil, salt, sugar and spices, pour in vinegar. Mix everything well.

5. Set the Multicook mode to 160 degrees and wait until the sauce boils. Then add chopped zucchini and pepper.

6. Mix everything and, using the same mode, bring the contents to a steady boil.

7. And then switch to the Extinguishing mode at 100 degrees. And simmer for 1 hour.

8. After an hour, place the salad in sterilized jars and close the lids. Then turn the pieces upside down and leave until completely cool.

Preparing zucchini for future use with tomato paste

And finally, one more recipe. It also deserves attention, as it is made with Korean carrot seasoning. The taste is very spicy. Try this preserve too, I hope you like it.

Ingredients:

Zucchini (small) – 3 kg;
Korean carrot seasoning – 1 pack;
Sugar – 180 gr.;
Salt – 1.5 tbsp. spoons;
Vegetable oil (refined) – 1 tbsp.;
Vinegar 9% - 100 g;
Tomato paste - 450 gr.;
Garlic – 100 grams.

Cooking method:

1. Wash the zucchini and cut into thin strips. Peel the garlic and pass through a garlic press.

2. Place chopped zucchini in a deep saucepan, add Korean seasoning, add sugar and salt, pour in vegetable oil and vinegar. Add tomato paste.

3. Mix everything well and leave it alone for 15 minutes.

4. After 15 minutes, put the pan on the fire, bring the mixture to a boil, then reduce the heat and cook for 30 minutes, stirring the mixture occasionally. And 10 minutes before the end of time, add chopped garlic.

5. Mix everything well and cook for the remaining 10 minutes.

6. Hot salad Place in sterilized jars and seal with sterilized lids. Turn it upside down, wrap it in a towel and leave overnight. Store in a cool and dark place.

As you can see, a lot different recipes canning zucchini for the winter. Choose, I don’t want! In any case, such preparations will diversify your winter stock and will delight you with their taste qualities. So don’t be lazy, but work hard). Happy rolling of jars everyone, bye, bye!