if you love various blanks, then assorted cucumbers and zucchini for the winter is a great idea. Such preservation is always appropriate on the table. From one can you can get two types of blanks. In addition, assorted can include many vegetables that are combined with each other. But this time I decided to get by with only cucumbers and zucchini. This assorted recipe for the winter is designed for three-liter jar. The number of vegetables is approximately equal. But you can, for example, put zucchini on top in a small amount if not enough cucumbers.
In order for the workpiece to turn out to be of high quality, it is necessary to fill it with boiling water three times. Thanks to this, the vegetables are thoroughly warmed up and the lids do not swell, and the brine does not become cloudy. After the assortment of vegetables for the winter is ready, it is worth wrapping the jar and letting it cool thoroughly upside down. So, let's start cooking.
Recipe Information
Cooking method: conservation .
Total cooking time: 2 h
Servings: 3 liter jar.
Ingredients:
- cucumbers
- zucchini
- dill umbrella
- horseradish leaf
- allspice peas - 3-4 pcs.
- Bay leaf- 2 pcs.
- garlic - 2-3 cloves.
for the marinade:
- salt - 3.5 tbsp. spoons
- sugar - 3 tbsp. spoons
- vinegar 9% - 80 ml.
Recipe
Cucumbers must be soaked in advance cold water and let them stand for about two hours. Wash three-liter jars thoroughly with soda. They may not be sterilized. Boil the lids.
In a jar at the bottom we put a dill umbrella, horseradish leaf, chopped garlic, bay leaf and allspice.
Next, lay the cucumbers tightly. They should be approximately the same size without defects. The number of cucumbers is half a jar.
Cut the zucchini into circles or halves, depending on the size of the fruit. We also lay the cucumbers tightly on top.
Pour the contents of the jar with boiling clean water. We cover tin lid and hold for about 40 minutes so that the vegetables warm up well.
Then drain the water and boil it again. Fill again and hold for about 20 minutes. For the third time, we will already prepare the marinade. Therefore, pour water into the pan and add the necessary ingredients.
Bring water with sugar and salt to a boil.
In the meantime, pour vinegar directly into the jar.- Pour the contents of the jar with boiling brine for the third time and immediately roll up the lid.
We turn the jar over and wrap it up. Keep until completely cool. Assorted zucchini and cucumbers for the winter are ready. - Keep vegetable mix for the winter it is necessary in a cool place.
Preparations for the winter allow us to provide food rations necessary products for the autumn-winter period. Crispy pickles and delicious marinated zucchini will not leave anyone indifferent.
Mandatory components, in addition to cucumbers and zucchini, in preparations from them are spices, greens, roots, garlic, as well as vinegar, salt, sugar and even honey, which is used instead of granulated sugar.
Be sure to sort the vegetables according to the degree of maturity and size, removing those unsuitable for further use. For canning it is necessary to use only healthy, ripe zucchini and cucumbers, this is necessary in order to obtain high quality preparations.
There are many different ways of preserving food, each housewife has more than one family recipe passed down from generation to generation. There are also new recipes, modern ones.
We offer several options for preparations from cucumbers and zucchini, perhaps you will find here a new recipe for yourself or a forgotten old one.
pickled cucumbers
- Cucumbers (small) - 1800-2000 g,
- Dill (umbrellas) - 30 g,
- Black currant leaves - 5 pcs.,
- Young garlic - from 6 cloves to 1 head,
- Allspice - 2-3 grains,
- Bay leaf - 1-2 pcs.,
- Horseradish leaves - 1.
- For marinade in 1 liter of water:
- Salt - 40-50 g,
- Sugar - 50-60 g,
- Vinegar 6% - 100 ml.
Cooking:
pickled cucumbers it is better to take small, with undeveloped seeds. Sort the cucumbers, sort out the bad ones, wash, cut the stalks and soak in cold water for 6 hours.
For marinade: pour salt and sugar hot water, stir and boil for 10 minutes. At the end of cooking, add vinegar.
Put greens, garlic cut in half, bay leaf, horseradish leaf, leaves in prepared jars at the bottom. black currant and then cucumbers.
Pour the jar with the prepared marinade and pasteurize at a temperature of 90 degrees in a water bath for about 10 minutes. You can also boil the lids in the same water.
Then remove the jars, cover with dried lids, twist, turn the jars over and cool. You can store pickled cucumbers in a cool, dry place in the refrigerator. They are ready for use in 2-3 weeks.
Pickles
Ingredients (per 5 liter jar):
- Cucumbers - 3-3.5 kg,
- Water - 1.75-2 l,
- Salt - 100 -120 g,
- Dill (umbrellas) - 20 g,
- Horseradish - 15-20 g,
- Garlic - 5-10 cloves,
- Hot pepper - 1 pod,
- Casting blackcurrant - 10-15 pcs.,
- Bay leaf (optional) - 1-2 pcs.
Cooking:
For making pickled cucumbers it is better to choose ripe fruits with still undeveloped dark green seeds up to 11 cm in length. Be sure to sort them by size, remove all damaged and suspicious ones. Rinse well in running water and soak in cold water for 2-5 hours.
At the bottom of the jar put a part of dill, garlic, horseradish and bitter capsicum. Then a layer of cucumbers and again a layer of spices. Repeat layers until the jar is full.
To prepare the brine you need: add salt to the water heated to a boil, boil the brine a little and, if necessary, filter.
Pour cucumbers with brine (it is necessary to pour in small portions so that the glass does not burst or put the jar of prepared cucumbers in a container with hot water), close the lid and leave at room temperature for a day. Then clean in a cool place (cellar or refrigerator) for further salting and storage.
You can preserve pickles in jars with a capacity of 0.5.1, and 3 liters. To do this, add 1 tablespoon to the prepared brine acetic acid(80%) per liter of brine, cover and sterilize the jars for 5 to 20 minutes depending on the size. After sterilization, immediately tighten the lids on the jars and put them upside down until they cool.
pickled cucumbers
For pickling cucumbers use the same ingredients as for salting. After the jars are filled with brine, they must be kept at room temperature for 3-4 days for fermentation.
Then you need to drain the brine, filter, boil. Rinse the cucumbers with hot water, pour over the prepared brine, then sterilize the jars in the same way as in the pickled cucumber recipe, or use the multiple brine pouring method. To do this, let the jars with brine stand for 5 minutes, drain the brine again, bring to a boil and pour cucumbers again (you can then repeat the procedure again), then immediately tighten the lids.
Cucumbers in mustard
Ingredients:
- Cucumbers (small) - 2 kg,
- Onion - 300 g,
- Dill - 2 bunches,
- Dry mustard - 700 g,
- Sugar - 10 tbsp. spoons
- Table vinegar - 4-8 tbsp. spoons
- Ground black or red pepper - 1 tbsp. a spoon,
- Bay leaf - 2-3 pcs.
Cooking:
Cut the onion into rings, chop the dill, put it all in a saucepan, heat to a boil, add sugar, mustard, vinegar, pepper, and bay leaf.
Sort the cucumbers, remove the spoiled ones, wash, dry and put in the prepared mixture, bring to a boil, gently turning the cucumbers. Then quickly put everything in banks and roll up.
It turns out unusually tasty, crispy, fragrant and spicy cucumbers.
Cucumbers in cucumber sauce
Preparations for the winter: pickling cucumbers and zucchini / shutterstock.com
Ingredients (per 3 liter jar):
- Small cucumbers - about 2 kg,
- Overripe cucumbers - as needed
- Dill umbrellas - 2-3 pcs.,
- Horseradish leaf - 1 pc.,
- Cherry leaves - 5-7 pcs.,
- Blackcurrant leaves - 3-5 pcs.,
- Garlic - 3-5 cloves,
- Hot pepper - 0.5–1 pc.,
- Black peppercorns - 5-10 pcs.,
- Bay leaf - 2-3 pcs.,
- Cloves - 1-2 buds,
- Salt - 1–1.25 tbsp. spoons.
Cooking:
Rinse cucumbers, sort and remove all poor-quality ones. Grate overripe cucumbers on a fine grater to get a volume of just over 1 liter. Add salt to the resulting mass and mix.
At the bottom of the prepared jar, lay part of the leaves of currant, cherry, horseradish, dill, bay leaf, cloves, garlic, peppercorns, hot peppers.
Put a layer of cucumbers in a jar, add filling. Then another layer and again fill with fill. Repeat this until the jar is full. Put the remaining leaves of currant, cherry and horseradish on top, close the lid. Cucumbers will be ready in a few days.
Store cucumbers in a cool place or refrigerator.
Salad "Winter" of cucumbers
Ingredients:
- Fresh young cucumbers - 5 kg,
- Dill greens - 200 g,
- Parsley greens - 200 g,
- Cilantro - 200 g,
- Onion - 1-1.5 kg,
- Vegetable oil - 500 ml,
- Salt - 2 tbsp. spoons,
- Sugar - 2 tbsp. spoons
- Table vinegar - 125-250 ml,
- Black pepper (peas) - a little,
- Bay leaf - 3-5 pcs.
Cooking:
Cut the prepared cucumbers into circles about 2-3 mm thick, rinse the greens, scald with boiling water, dry and chop. Onion cut into thin rings, add greens and onions to cucumbers and mix.
Pour oil into a saucepan, heat, add salt, sugar, pepper and put cucumbers with herbs. Stirring constantly, bring to a boil, add vinegar, bay leaf and cook until the cucumbers change color. Immediately lay out the salad in prepared jars, roll up with prepared lids. Turn the jars upside down, cover with a towel and let cool.
Advice: you can make a salad this way tomatoes and sweet pepper, for this you need to take 2 parts of cucumbers, 2 parts of tomatoes and 1 part of sweet pepper (2 kg of cucumbers, 1 kg of tomatoes, 1 kg of sweet pepper), and add all other ingredients).
Zucchini can be pickled, salted and preserved in the same way as cucumbers.
Zucchini Recipes
Zucchini canned
Ingredients (per 1 liter jar):
- Zucchini - 650-700 g,
- Dill - 20 g,
- Peppercorns - 3-4 pcs.,
- Hot pepper (optional) - 1 pod,
- Garlic - 5 cloves.
- For filling:
- Water - 400–500 ml,
- Salt - 30-35 g,
- Table vinegar - 50 g.
For canning, it is better to use young, up to 15 cm long zucchini with undeveloped seeds.
Prepared zucchini cut into circles 10 cm thick. Cut the hot pepper into 2-3 parts, chop the dill, peel the garlic and cut into several parts.
Cooking:
Prepared zucchini cut into slices of 10 cm thick, fry in oil until golden brown, cool.
Peel the onion, cut into thin circles and fry in oil until golden brown.
Chop the prepared dill and parsley. Peel the garlic, grind with salt.
Scroll the zucchini in a meat grinder along with onions, garlic, herbs. Add salt, sugar, vinegar, pepper, mix and arrange in prepared jars, cover with lids. Sterilize 60-80 minutes. Then screw the jars with lids and cool at room temperature. store caviar from zucchini in a cool place.
Snack from zucchini "Luck"
Ingredients:
- Young zucchini - 5 kg,
- Carrots - 1 kg,
- Onion - 1 kg,
- Garlic - 2-4 heads,
- Sugar - 300 g,
- Salt - 5-6 tbsp. spoons
- Table vinegar - 300 ml,
- Vegetable oil - 400 ml,
- Coarsely ground pepper (black) - 1 teaspoon.
Cooking:
Rinse the zucchini, dry and chop on a grater. Rinse the carrots, peel and also chop on a grater, peel the onion, cut in half, then cut into thin half rings. Peel the garlic, cut into thin slices. Combine all the ingredients together, mix and keep in a cool place for 2-3 hours. Then put into jars with a capacity of 0.5 liters or 1 liter, tamping tightly. Sterilize them for 40-50 minutes, tighten the prepared lids. Store in a cool place.
Tatiana CHEKRYGINA
Cucumbers and zucchini - stocking up on blanks for the winter- best recipes
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recipe:
1kg overgrown cucumbers grated on a coarse grater
80-100g of salt (pour into cucumbers to let juice
Squeeze 2 small cloves of garlic in the same place, let it brew.
Prepare horseradish leaves, black currants, dill umbrellas.
At the bottom of each jar, lay currant leaves, horseradish, dill, coarsely chopped 2 cloves of garlic. On the leaves, not a large layer, lay out "porridge" from grated cucumbers. Then lay small cucumbers tightly, then another layer of grated cucumbers. Top currant leaves and horseradish leaf, so that mold does not form. If the jars are large, you can do this in several layers, but I take the floor liter cans, one layer is obtained.
Pour the juice remaining from the grated cucumbers into jars, close the jars with nylon lids and let stand warm for a couple of days, so that they slightly sour. (IN NO EVENT! do not roll up the cans! - the lids will be torn off! Only nylon caps!) Then you can clean in the cold
Grated cucumbers can then be used in salads, in a hodgepodge or pickle.
Bulgarian marinated zucchini
Once, many years ago, pickled Bulgarian cucumbers were sold in stores.
So fluffy, crunchy and delicious!
How I loved them!!
And about 3 years ago I figured out the recipe for this marinade and now I close cucumbers, zucchini, and small patissons in it.
Ingredients:
For 4 pieces of 1-liter jars
3 kg. zucchini
10 glasses of water (200 gr)
1 cup of sugar
3 tablespoons of salt
250 gr 9% vinegar
greenery bouquet
4 cloves of garlic
Cooking:
Wash the zucchini and cut into slices.
AT large saucepan, pour 10 glasses of water.
Pour in 1 tbsp. sugar and 3 tbsp. spoons of salt.
Boil.
Add 250 g of 9% vinegar.
We dip the zucchini-cucumbers into the boiling marinade, cover with a lid and keep on fire for 5-7 minutes.
Periodically stir with a spoon so that all zucchini-cucumbers swim in the marinade.
Put greens, garlic in hot sterile jars and carefully spread hot zucchini-cucumbers with a spoon.
Pour marinade over and immediately seal with sterile lids.
Turn upside down and cover with a blanket to cool completely.
1 kg of squash and young zucchini, you can also make a mixture by adding cucumbers and Bell pepper
For brine: per 1 liter of water
2 tbsp. l. salt
1 tsp vinegar
mint leaf
Bay leaf
2-3 peas of allspice
1 bunch each dill and parsley, fresh
Detailed instructions for preparing the recipe "Canned zucchini and squash":
Wash the vegetables well and place in clean 1 liter jars.
Prepare brine. Pour brine over vegetable mixture.
Sterilize 10 min. (for sterilization, initially put the jars in warm water).
Roll up lids. Turn jars upside down.)
Store when the jars are cold.
Pickled cucumbers "sweet and sour"
Cucumbers taste like store-bought ones, so crispy, sweet and sour.
Banks 800 gr and liter.
Soak cucumbers for 1-2 hours in cold water.
At the bottom of the jar, pour 1.5-2 cm of 9% vinegar (this is about 60-70 ml), put an umbrella of dill, 5 pcs of peppercorns, a clove of garlic and cucumbers. Pour cold water(you can use water from under the filter or purchased in canisters) to the eyeballs, add 1 tsp. salt and 2 tsp. Sahara. Cover with lids and sterilize in a pot of cold water. A rag on the bottom of the pot. It is necessary that the water in the pan reaches the shoulders of the jar of cucumbers. As the water boils - 5 minutes of boiling and take out.
Roll up, turn over, cool and remove.
KOREAN CUCUMBERS
Ingredients:
Cucumbers - 4 kg
carrots - 1 kg
sugar - 1 cup
vinegar - 1 glass
vegetable oil- 1 glass
salt - 100 gr
garlic - 2 tablespoons
red ground pepper- 1 tablespoon
COOKING:
Pass the garlic through a garlic press;
- Peel and rub carrots coarse grater;
- wash the cucumbers, cut off the tips and cut each into 4 parts, then into two more (you get 8 pieces from one cucumber);
- mix cucumbers and carrots;
- add salt, sugar, vinegar, red pepper and garlic. All this is mixed and left to brew for 4 hours.
After 4 hours, preserve - better in half-liter or liter jars, close the lid and sterilize for about ten minutes, then roll it up. Cucumbers are ready for the winter!
Source: Food Connoisseurs Club
To preserve cucumbers with mustard, you need to take the following components:
chopped dill (half a tablespoon);
Vegetable oil (4 table spoons);
Salt (3/4 tablespoons);
Pure water (55 milliliters);
9% vinegar (one and a half tablespoons);
Sugar (one teaspoon);
Ground black pepper (half a teaspoon);
Mustard powder (half a teaspoon);
Garlic (three cloves of garlic);
Fresh cucumbers (one kilogram).
Cooking method canned cucumbers with mustard:
Cucumbers should be washed well and the tips removed, after which the cucumbers should be cut into strips, then the resulting cucumber plates should be transferred to a small container, you can use a saucepan. Then dill (chopped), garlic (cut into small pieces), pepper and salt should be added to the chopped cucumbers. Everything must be thoroughly mixed, after which you can add mustard powder, sugar, add vinegar, vegetable oil and water. Again, mix all the ingredients thoroughly and leave for one to two hours. After two hours, when the cucumbers are saturated with marinade, a little cucumber juice. Take the chopped cucumbers and transfer them to the jars (the jars must be sterilized in advance), then pour the resulting juice with the marinade.
Now you need to pour water into a saucepan and put on slow fire, then put the jars of cucumbers in a saucepan with water, while it is very important to cover the jars with cucumbers with lids. Sterilize jars with cucumbers for 20 minutes.
After this time, you need to very carefully get the jars of cucumbers so as not to scald. Cover jars with lids and roll up. Then the rolled up jars of cucumbers must be rewound and wrapped in a warm blanket, left until the jars have completely cooled naturally.
Ingredients for the recipe "Zucchini, canned with sweet peppers":
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1 l Water |
1800 vegetable marrow |
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1 PC. Bay leaf |
10 pieces. fresh cherry leaves |
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5 g fresh blackcurrant leaves |
12 pcs. Allspice |
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3 pcs. Sweet pepper |
12 pcs. Black peppercorns |
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50 g Salt |
60 g Dill green rosettes |
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100 ml table vinegar |
For lovers pickled vegetables this recipe will do. Can do cucumbers, and you can zucchini or patissons. Cucumbers according to this recipe, I immediately warn you, they turn out vigorous, not sweetish, but we like it.
So,
Pickled cucumbers (zucchini)
You will need:
for 1 liter jar:
1 tsp salt;
1 tsp Sahara;
50 gr of vinegar;
4-5 garlic cloves;
5 pieces of black (and preferably allspice) peppercorns;
Bay leaf;
1 dry dill umbrella;
cucumbers;
water;
jar and iron lid.
We select strong small sizes cucumbers and wash thoroughly with a brush.
Jars and lids mine in hot water mustard or baking soda. If you are sure that you will thoroughly wash and rinse detergent, then it is possible. But if this procedure is carried out somehow, then later the bank may “explode”.
So, we sterilize the washed jars for 5-10 minutes over boiling water on a special ring, and boil the lids in a separate bowl for 5-7 minutes and leave them in this water and take them out as needed.
Garlic clean, wash and cut each clove in half. If the garlic is small, then you can not cut it.
We cut off the “butts” of cucumbers on both sides - the accumulator of harmful substances.
We take a clean sterilized jar, put it on the bottom dill umbel, garlic, peppercorns, bay leaf and lay the cucumbers standing in the first row, and the second - lying down. It would be great if you picked up cucumbers of such a size that both rows in the jar turned out to be standing. There is such a special variety, but if not, then it does not matter.
So, the spices were laid, the cucumbers too, now we fall asleep salt and sugar . We put clean water in a saucepan to boil (I use an electric kettle - it's more convenient). Pour boiling water into a jar of cucumbers to the top (be sure to pour on a spoon and put on a wooden board so that the jar does not burst), cover iron lid and put the jar in a pot of water. The water level should be such that it reaches the "neck" of a 1 liter jar. And after the water boils, boil for 15 - 20 minutes.
Then carefully pull out the jar, it is advisable to use special tongs, pour vinegar and twist with a seaming machine.
We spread a blanket on the floor, turn the jars upside down, put them on a blanket and cover them with the second one on top. We carefully wrap it on all sides and leave it like that for 6-8 hours. Then we take it to a cool place and look forward to winter. All!
Tips:
If there are no dill umbrellas, then you can use fresh dill, just rinse it thoroughly in running water and dry it a little on a towel;
For a sharp taste, you can add a circle of bitter pepper;
If you do not like "vinegar" cucumbers, then add only 30 grams of vinegar;
For convenience, it is better to make several jars at the same time, for example 4, depending on the pot in which you will boil the jars;
To fill 4 1 liter jars, 1.5 - 1.7 liters of boiling water is enough;
It is better to put a small towel at the bottom of the pan in which you boil the jars, then the likelihood that the jars will burst will decrease.
Did you know that:
scales fits:
Food - pork, fruits - all the gifts of the earth;
Fruits - apples, avocados, bananas, cherries, peaches, pears, plums, raspberries, strawberries;
Vegetables - peas, spinach, tomatoes;
Herbs and spices - cumin, dill, parsley, mint, anise, cloves, nutmeg.
Toast:
An aging man gets a call from one of his ex-girlfriends:
Yes, yes, of course, - the gentleman dissolves the order of thinned feathers, - I remember you very well! You also have such a delightful mole on your shoulder. Not on your shoulder? on the hip? Wow, how life twisted you ...
So let's drink to the male memory!
P.S. Deserves special attention pickle. According to A.P. Chekhov, scientists fought for two hundred years on the problem the best appetizer, but they couldn’t come up with anything better than pickled cucumber.
Zucchini for the winter - conservationIn order for the preparations from zucchini 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 cooking.
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, which belongs to the pumpkin family, has an oblong shape. Its color can be yellow, green or almost white, while the taste does not depend on the color.
Zucchini can be bought at any supermarket or market. But if you have a plot, then growing it yourself is also not difficult. fresh vegetable present on store shelves from early spring to autumn. But in order to enjoy it in the winter, they are harvested using salting and preserving 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 completely edible. A more mature product has coarse seeds that must be separated during cooking.
How to choose the right product
The choice of high-quality and suitable vegetables for consumption is a responsible task. In order to preserve zucchini for the winter, you need to pay attention to the following nuances when buying 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 he is unripe, it will not harm him. palatability, 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 zucchini for the winter are very diverse. In order to not only taste delicious in the cold season, but also get useful trace elements 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.
Raw consumption enriches the body with vitamins, and the conservation of zucchini allows you to save 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 winter zucchini salads do not require thermal treatment, which allows you to maximize the benefits of the product. When eaten, the human body receives a large number of vitamins and minerals that have the following actions:
- the ideal ratio of potassium and sodium salts (150 to 1) has a beneficial effect on the functioning of the kidneys, helps to 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 use is useful for the figure.
Zucchini salad for the winter can be not only delicious snack to the main course, but also a full-fledged medicine for swelling of the limbs and hypertension. The diuretic effect improves the condition of the body and helps to reduce arterial pressure.
Preparations for the winter from zucchini best recipes
For the winter, zucchini was harvested by our mothers and grandmothers. There are many recipes for their preparation. different ways passed down from generation to generation.
Zucchini for the winter recipes with photos
The recipe for zucchini for the winter will be simple and straightforward if you initially choose the most appropriate cooking method. They can be pickled and salted, boiled and fried, canned and harvested in the form of salads and snacks. Zucchini recipes for the winter in jars can be divided into several categories:
- marinades;
- salads;
- conservation;
- snacks;
- salting and salting.
Everyone will be able to find for themselves a way of cooking to their liking, choosing from the existing ones, or adding something original to the recipe.
Marinated zucchini for the winter recipes with photos
For lovers hot snacks this method of preparation is suitable. Zucchini marinated for the winter according to the recipe resemble friends from childhood canned cucumbers. Garlic, pepper, vinegar and herbs add a spicy flavor to vegetables and spicy taste. You can cook zucchini with cucumbers. These two products go so well together and make a great addition to any side dish.
If you don’t like marinated zucchini for the winter, the recipes of which are quite standard and insipid, you can connect your imagination and add color to the old one. cookbook. This product pairs easily with many vegetables such as tomato, eggplant, onion, or even fruit. Thus, a recipe for pickled zucchini for the winter with carrots can include many more products for every taste.
Can be cooked as spicy salads and softer in taste. These foods are used in fresh or harvested for the winter as conservation. Preparation consists in a short thermal treatment and rolling into sterilized jars. However, all vitamins and useful material stored, unlike prolonged cooking at high temperatures.
Zucchini salads can be served with both vegetables and fruits, such as apples, while the delicate aroma of celery and a pinch of sugar complete the composition.
canned zucchini recipes
This cooking method is the most common. Best of all, the useful properties of canned food are preserved, rolled up with a metal lid. If you use this method of harvesting zucchini for the winter, they will retain their excellent taste.
Cooked in a spicy sauce, with tomato paste or mustard, they will become a favorite dish for the whole family. Zucchini canned recipes which are so diverse can be stored for several years.
This harvesting method allows you to roll any culinary masterpiece into jars. Even fried zucchini without sterilization will retain their taste. It will only be necessary to open the jar and warm it up ready meal, but homemade sour cream sauce with herbs and garlic will perfectly complement it.
Zucchini blanks for the winter recipes
To get delicious preparation Zucchini for the winter recipes should be tried not only spicy, but also sweet. Incredible compote can be obtained by combining the main product with cherry plum. Crispy zucchini, soaked in a fruity aroma, cannot be distinguished from apples.
Zucchini appetizer for the winter 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. Excellent appetizer with bell pepper and greens can be an excellent dressing for soup, as well as an addition to vegetable stew or garnish.
There is another way to prepare this product - this is salting. It does not include thermal processing at all, so vegetables will taste fresh even in winter. To get a useful preservation of zucchini for the winter, salting recipes will help preserve vitamins and minerals. essence this method cooking is to store vegetables in salted water with herbs and spices. This preservative will extend the freshness of products until the winter.
Outcome:
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.
