How to cook pickled zucchini. Salted zucchini for the winter

In my family, crunchy salted zucchini love even more than cucumbers. Therefore, I try to annually roll salted zucchini in jars for the winter. By preserving in the summer, I save a lot on pickles in the winter. And it turns out delicious, and pickles are always at hand - there is something to pamper the household and guests on cold winter days. I will tell you about my most successful recipes for pickling zucchini for the winter in jars for storage in an apartment in this article.

Salted zucchini for the winter in jars without sterilization "Crunchy"

This recipe fast food zucchini will appeal to those housewives who do not like to mess with sterilization. In total, I spend no more than 60 minutes on salting zucchini.

Zucchini is very healthy vegetable. If you regularly eat this delicious product and dishes from it, then the composition of the blood improves, the aging process of the skin and hair slows down, toxins and toxins are removed from the body. All this can be achieved by eating delicious homemade pickles with garlic every day.

Take the following products:

• Zucchini - one and a half kg;
• Garlic - 4 cloves;
• Parsley - 4 sprigs;
• Salt and sugar - three tablespoons each;
• Vinegar - 6 tablespoons;
• Pepper - peas;
• Bay leaf - 2-3 pcs.

Initially, I thoroughly wash the vegetables and cut them into slices up to 1 cm thick. Young zucchini do not need to be peeled.

1. pour vegetables drinking water and leave it to soak for a few hours. Then I drain the water.
2. At the bottom of a liter or three-liter jar I spread greens, a few leaves of parsley, garlic cloves and peppercorns. On top, I spread circles of vegetables in a dense layer, pour boiling water over it and cover with a plastic lid.
3. After twenty minutes, I drain the water from the jar into a separate bowl, sugar and salt to taste. I bring the future marinade to a boil and, already in boiling water, add vinegar.
4. I pour the brine into the jar, and then roll it under iron cover. I wrap the pickle in heat and keep it upside down until it cools completely.

Note to the hostess: you can add leaves of fruit trees, as well as horseradish (leaves and root) to a jar of pickles. It all depends on your preferences.

Salted zucchini for storage in the apartment are ready. It turns out quickly and tasty!

Cold way under a nylon cover

When unexpected guests should come to us, I cook young salted zucchini for the table. Vegetables are salted in a cold way without sterilization for only a few hours, so in the evening they can already be safely served at the festive table.

To prepare a salt mixture for zucchini, it is enough to take sugar and salt in equal proportions. Then the zucchini are lightly salted.

Tip: if you like more salty vegetables, then sugar and salt for the preparation of the mixture must be taken in a ratio of 2/3.

From spices, you can take any mixture that you use to prepare other blanks for the winter.

I add ground dry herbs:

• Fennel;
• Basil;
• cilantro;
• Dill.

In order for the vegetables to evenly absorb salt and spices, the prepared salt mixture must be thoroughly mixed.

I will also need young zucchini, the seeds of which have not yet hardened.

For 1 kg of zucchini, I take about a glass of salt mixture.

In addition to salt, sugar and herbs, I will need garlic (a few cloves), parsley and red hot pepper. Seasonings I dose to taste.

Water should be taken a little, just to slightly moisten the vegetables.

You will also need any deep dishes that can be tightly closed with a lid: a saucepan or a plastic container for cold foods.

Cooking:

1. In one bowl I pour a little running water, and in the other I mix sugar, salt and spices.
2. I cut the pre-washed zucchini into slices up to three centimeters thick, dip them in water, and then roll them in a salty mixture.
3. I spread the wrapped pieces of vegetables in a clean, dry container. Between the layers of zucchini circles, you need to put greens, peppers and garlic cloves.
4. After that, I tightly close the lid of the container or saucepan and put it in the refrigerator for several hours.

Tip: the more layers of sugar, salt and spices on the vegetables, the spicier they will be when cooked.

Recipes for dry salting zucchini in cold ways are very convenient, since pickles can be served at the table in a few hours. In addition, there is no vinegar in zucchini, so even small children can eat them.

Enjoy your meal!

Recipe for salted zucchini with the taste of milk mushrooms

The simplest and fast way cope with a large volume of zucchini - roll salted zucchini in jars for the winter.

A neighbor advised me a recipe for salted zucchini with the taste of milk mushrooms. Having prepared the vegetables according to her advice, I was pleasantly surprised: the vegetables turn out like milk mushrooms. Very tasty!

This is not complicated recipe I will now share with you.

Take the following products:

• Zucchini - 2 kg;
• Carrots - 0.5 kg;
• Greens (parsley, dill) - to taste;
• Vegetable oil - half a glass;
• Vinegar - 70 g;
• Sugar - 1 tbsp. l.;
• Salt - 1.5 tbsp. l.;
• Pepper - to taste;
• Garlic - 1 pc.

I cut pre-washed zucchini like mushrooms - in quarters or half rings. A shredder helps a lot with this.

1. I clean the garlic from the husk and cut into transverse slices. I add it to vegetables. Finely chop the greens and put it in a cup with zucchini.
2. I cut carrot roots into circles, and then fry until golden brown with vegetable oil. I add carrots to the rest of the ingredients. Then salt to taste.
3. After the vegetables are a little infused, I add vinegar, sugar and vegetable oil to them. If desired, you can also add ground black pepper to the vegetables. I mix everything.
4. Zucchini are salted for about eight hours at room temperature. Then, if it is necessary to stock up for the winter, I put the vegetables in jars and sterilize them.
5. But you can serve pickles to the table without preservation. I put in a cold place pickled vegetables in jars under nylon cover and in a day you can serve it to the table.

Tips for the hostess: it is recommended to cook zucchini according to this recipe not immediately after they are harvested, but several months after storage. If zucchini is harvested for the winter, the pieces should be thicker (they will marinate better during storage).

Delicious crispy zucchini, which cannot be distinguished from mushrooms in taste, are ready. Enjoy your meal!

Salted zucchini in Polish

Another delicious recipe pickles that my mother taught me is called "Polish Salted Zucchini".

To prepare the seaming, I use the following products:

• Zucchini - 1 kg;
• Salt - 70 g;
• Garlic - 1/3 head;
• Water - 1 l;
• Coriander - 15 g seeds;
• Lavrushka - to taste;
• Sugar - a teaspoon;
• Pepper - black and fragrant.

I thoroughly wash young zucchini and, having previously peeled them, cut a circle up to three centimeters thick.

1. I put vegetables in enamelware sprinkling each layer with crushed garlic.
2. Now it's time to start preparing the marinade. In a saucepan, I pour a liter of water, salt, sugar and pour the seasonings included in this recipe. Cook the filling over low heat for about fifteen minutes.
3. I wait until the marinade has cooled, and then I fill it with zucchini. I put a plate with oppression on top of the vegetables and put the enameled dishes in a warm place for three to four days. This time is enough for the fermentation of zucchini.
4. When the zucchini are salted, I transfer them to glass jar under a nylon cover and put in the refrigerator. If I make preparations for the winter, then I sterilize zucchini.

Tip: pickles can also be sterilized in the microwave. To do this, I put vegetables and pour the marinade shoulder-deep into jars. I bring it to a boil in the microwave at full power, and then, as usual, close it with a sterilized lid.

Delicious crispy zucchini in Polish are ready. You can serve at the table!

Quick salted zucchini in a bag

In hot summer days I do not like to treat my household with fatty mayonnaise salads, but I try to cook something light and healthy. Salted zucchini cooked in a bag is very tasty, easy and convenient. No need to mess with conservation in the kitchen. Prepared and after a few hours you can serve. So let's get started!

Required products:

• Zucchini - 1 kg;
• Pepper - to taste;
• Greens - parsley, dill;
• Salt - 35 g;
• Sugar - 1 tsp;
• Garlic - ½ head;
• Lemon juice - a tablespoon.

Tip: If you want the zucchini to pickle faster, cut them as thin as possible.

1. I carefully wash the vegetables and cut them into thin circles (no more than 5 millimeters thick).
2. Then I take an ordinary food bag and put vegetables into it. So that the brine does not leak out, for reinsurance, you can take 2 packages at once (one into the other).
3. Finely chopped garlic and herbs are added to vegetables. If you like spicy, you can add a few rings of hot pepper.
4. Then I pour sugar, salt and lemon juice directly into the bag.
5. Shake the tied bag thoroughly, and then put it in a cool place for six to seven hours.
6. While the zucchini is salting, the bag will need to be shaken a few more times.
7. After 8 hours, salted zucchini with potatoes or chicken can be served at the table. Lick your fingers!

In this article, I described the most common recipes for salted zucchini in jars for the winter, which I cook every year. But you can always experiment and add new ingredients. So why not try?!

The salad was not just tasty, but very tasty! Zucchini, garlic and dill are an amazing combination that is hard to mess up. Add sweet and sour notes of marinade here, and you get an excellent snack. The zucchini in the salad are crispy, despite the fact that they have slightly lost their bright green color after cooking.

All my family members appreciated the trial batch of salad with a bang, and I personally liked it too, so I can safely recommend it for cooking.

Ingredients:

• 1.5 kg zucchini
• ½ cup (125 ml) vegetable oil
• ½ cup (125 ml) 9% vinegar
• 6 tbsp (80 gr.) sugar
• 2 heads of garlic
• 1.5 tbsp salt
• 1 large bunch of herbs (parsley/dill)

Cooking:

Thoroughly wash the zucchini in cold water, and cut into thin half rings, about 1-2 mm.

We wash the greens under cold water, and finely chop with a knife.

Prepare all the ingredients for the marinade: measure right amount vinegar, vegetable oil, salt, sugar and do not forget about the garlic, which needs to be peeled and passed through a press.

In a large deep bowl, combine zucchini, greens and all the components of the marinade. Thoroughly mix the salad with a spoon.

Cover the salad bowl with a lid, or tighten cling film and refrigerate for at least 12 hours. I made the salad in the evening, and in the morning I laid it out in jars.

Lettuce jars must first be sterilized in a way convenient for you. I wrote more about how to sterilize empty jars.

When the zucchini salad is infused, it will release a lot of juice, and the aroma of garlic and dill will fill the whole house, it's time to preserve this beauty for the winter. We fill the jars with salad, and at the end pour the remaining marinade up to the neck.

We put a cloth napkin in a saucepan, place jars with salad, and pour cold water over the “shoulders” of the jars. We cover the jars with lids, and put on fire. Bring to a boil, and sterilize for 15 minutes from the moment of boiling. Banks with a volume of 0.7-1.0 liters should be sterilized for 20-25 minutes.

We take out the jars from the water, screw the lids on, and turn them over. It is not necessary to wrap banks. Ready salad store in a dark cool place.

Fermentation is one of the many ways to harvest crops for the winter, berries and fruits, as a result of which, in the process of physico-chemical moments, lactic acid appears, which is a natural preservative. Vegetables are fermented in brine (whole or in pieces), or in personal juice (they are crushed, chopped, chopped), added table salt, under the influence of lactic acid bacteria, a fermentation (fermentation) procedure occurs.

Salt is not considered an important ingredient, although it affects the taste and inhibits the development of pathogenicity. Salt for brine is taken, as a rule, in a volume of five percent of the amount of liquid, and for fermentation in personal juice, as a rule, in a proportion of 1.5-2% of the volume of vegetables. The fermentation time depends on several factors: the temperature and the amount of salt. If there are two refrigerators or a cellar, then you can make large stocks of this vegetable.

Benefits, calorie content and composition

This vegetable is not high-calorie at all, since there are 24 kcal per hundred grams of this product. The composition of the zucchini includes:

• Structured water (good for the gastrointestinal tract).
• Cellulose.
• Alimentary fiber.

This vegetable contains:

This vegetable helps lower blood cholesterol, as well as relieve swelling, increases the level of vision and tone of the whole organism. Helps in the treatment of hypertension, with problems in the cardiovascular system, with diseases of the kidneys and liver.

If the pulp of zucchini is finely grated, then this gruel will moisturize and whiten the skin, and get rid of cellulite.

How to make using cabbage?

Ingredients:

• 1 kg of zucchini.
• 1 kg white cabbage.
• 0.1 carrots.
• Two or three leaves of parsley.
• 5 black peppercorns.
• Salt as desired.

The process of preparing pickled vegetables:

1. Cut the washed zucchini into small cubes of one centimeter, and chop the cabbage.
2. Grate carrots on a grater with large holes.
3. Place prepared zucchini, carrots and cabbage in a large saucepan, pepper, salt and add parsley to taste.
4. Mix everything, cover with a flat plate and press down with oppression (2 kg).
5. Do not touch for about three days in a cool place, and then put in glass jars.

Fast Food Recipes

Ingredients:

Cooking method:

1. Wash the zucchini, remove the ends and cut into small circles.
2. Put the zucchini in layers along with dill, horseradish and garlic. Spicy lovers can add hot peppers(no more than one pod).
3. The next step is to prepare the brine, for which you need to add lavrushka to boiling water, salt and pepper to taste.
4. After pouring the brine, sterilize under the lid for 10 minutes.
5. Roll under the lid and cover.
6. After three days, put the jar in a cool place.

Now you know about the quick preparation of zucchini for the winter.

What else can be added?

To improve taste qualities pickled zucchini, you must add to it:

• pepper;
• garlic;
• horseradish;
• dill;
• and you can also add grape leaves;
• leaves of cherry, raspberry and currant.

Storage

The container in which pickled zucchini is located must be stored in a place where it is cold, for example, in a refrigerator or cellar. You can eat this vegetable in three days. After putting the vegetables in a jar, they must be poured in boiling water for 15 minutes.

Related videos

Watch the video instruction on harvesting zucchini for the winter:

Conclusion

The usual shelf life of zucchini is about four to five months. It is necessary to use the product in a timely manner until its expiration date has expired. Only juicy and ripe vegetables should be used, as they have the property of becoming bitter in taste.

This vegetable, zucchini, is very famous and traditional in our country. From it you can cook a lot of different dishes. Zucchini is not only a very useful vegetable, but also absorbs various substances containing toxins and excess fluid in the body. Pickled zucchini is perfect for potatoes, meat, as well as one of the salad ingredients. A very economical salad.

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Zucchini with dill and garlic for the winter is an excellent spicy salad with a very spicy and spicy-spicy taste .. The salad turns out to be quite spicy, garlic plays a key role in giving the zucchini a special taste, and dill makes this salad fresh and fragrant.

Ingredients:

• Zucchini - 3 kilograms;
• peeled garlic - 0.5 cups;
• a bunch of dill;
• sunflower oil- 250 grams;
• vinegar - 250 grams;
• sugar - 250 grams;
• salt - 2 tablespoons;
• black ground pepper- 0.5 teaspoon.

Step by step recipezucchini with dill and garlic for the winter

1. Wash the zucchini, remove the seeds and cut into thin slices.
2. Peel the garlic, chop the chalk cloves, you can squeeze through the garlic.
3. Wash the dill well and chop finely.
4. Prepare dressing: mix vinegar, sunflower oil, sugar, salt and black pepper.
5. Mix the zucchini with garlic and dill, pour over the filling and put under oppression for a day.
6. Through knocks, spread the zucchini together with the filling into prepared jars and put it to be sterilized in a saucepan with cold water.
7. Sterilize jars with a capacity of 0.5 liters in boiling water for 15 minutes.
8. After sterilization, immediately roll up and cool in the air.

A spicy zucchini salad with dill and garlic for the winter is an excellent side dish for mashed potatoes or meat. Also, such a salad will be an excellent snack on the festive table.

Zucchini is a very popular, one might even say traditional vegetable of our region. It is very versatile as it allows you to cook a variety of dishes. Moreover, it is extremely useful product: It can absorb toxic substances, cholesterol and excess water, speed up digestion and quickly saturate the stomach. Taking into account all these advantages of zucchini, it is simply a sin not to make preparations for the winter out of it.

Pickled zucchini is a very economical recipe. They can simultaneously be both a side dish for meat, and an appetizer for potatoes or a salad ingredient. These zucchini are much healthier recipes with pickling, cooking caviar, salads and others, since they contain fewer various preservatives (for example, vinegar).

How to choose zucchini for winter harvesting

For fermentation, it is better to choose young fruits, without damage and with dense pulp. Of course, it is preferable to take fruits without seeds, as they will be more tender.

Selected zucchini must be washed and dried well, and then cut off the “tail” and “nose”. Only then can they be cut into suitable pieces. Most often, zucchini is fermented for the winter, cut into slices or large cubes. But, in general, the cutting method depends on the chosen recipe.

Additional ingredients for pickled zucchini

Like similar preparations of other vegetables, you can emphasize the taste of zucchini by adding horseradish (leaves or root), hot peppers, dill or garlic. In addition, for piquancy, you can put the leaves of cherries, raspberries, grapes and currants.

Also, zucchini goes well with other vegetables, such as carrots, cabbage, bell pepper. In general, to sauerkraut Any spices you like will work, such as turmeric or basil.

We store pickled zucchini correctly

The advantage of fermenting zucchini is that they can be harvested not only in a special barrel, but also in a jar under a nylon lid. The main rule: containers should be kept in a cool place - a cellar or a refrigerator.

Usually, after cooking, zucchini is ready to eat after 3 days. If you still want to roll up the dish with metal lids, then after the zucchini has fermented for a couple of days, the brine must be drained and boiled. Banks also need to be sterilized in boiled water for 15 minutes. After that, you can roll up the dish without worrying that the lids “explode” in winter.

• Young zucchini can be fermented according to the same recipes as cucumbers.
• Instead of zucchini, you can take their "relatives": squash or zucchini.
• If you decide to ferment zucchini in a barrel, then choose wooden (for example, oak) containers, they themselves contain many useful elements that will also give a special taste to vegetables.
• It is better to roll zucchini with metal lids if there is no cold storage place, this will allow them not to peroxide.
• You can ferment zucchini along with cucumbers in half, so you get two great snacks at the table at once.
• If you want to be safe from a possible “explosion” of the lids, you can add aspirin to the jars before pouring the brine at the rate of 3 tablets per 3-liter container.

Classic pickled zucchini recipe

If you ferment zucchini for the first time and are afraid to do something wrong, use a recipe that has been proven over the years.

Ingredients:

• zucchini - 1.5 kg;
• on a branch of dill and horseradish;
• 2-3 cloves of garlic;
• 1 liter of water;
• 50 g of salt;
• a few bay leaves (pieces 2-3);
• peppercorns.

Cooking process:

1. We clean the fruits from dirt, cut off the tips and crumble into circles of 3-4 cm thick.
2. Zucchini spread in layers along with dill, horseradish and garlic. If you want to make a spicy dish, then you can add hot pepper (no more than one pod).
3. We prepare the brine: for this, add salt, bay leaves and pepper to boiling water.
4. Pour the fruit with brine and sterilize under the lid for 10 minutes.
5. Roll up the mixture and wrap until cool.
6. After three days, we remove the dish in a cool room.
7. Zucchini prepared according to this recipe can be rolled into jars. But first, you need to boil the brine from the resulting workpiece, and sterilize the jars.

Pickled zucchini stuffed with carrots

Highly original recipe snacks that you should not deprive of attention if you like crispy preparations.

Ingredients:

• zucchini - 3 kg;
• carrots -1 kg;
• onions - 3 pieces of medium size;
• garlic - 1 head;
• dill - 1 bunch;
• bay leaf - 2 pieces;
• hot pepper - 1 pod;
• salt and sugar - 1 tablespoon each;
• peppercorns;
• coriander;
• water - 1 liter.

Cooking process:

1. Chop the prepared zucchini into thin (about 3 mm) long slices.
2. Boil water with salt, cook zucchini in it for a couple of minutes.
3. Welded plates are immediately thrown into cold water to cool down faster.
4. We rub the washed carrots to make thin straws, chop the onion in half rings.
5. We soak the greens a little, let it drain and finely chop.
6. Chop the pod of hot pepper into thin rings.
7. Press the peeled garlic with a press.
8. Mix all ingredients in a large bowl.
9. We wrap the resulting minced meat in zucchini plates to make rolls, and put them in well-washed jars.
10. Next, you need to prepare the brine. To do this, bring salt, sugar, bay leaf, coriander seeds and pepper to a boil and boil for 5 minutes.
11. When the filling cools down a bit and is warm, pour it into jars with zucchini rolls.
12. We cover with a lid and leave to ferment for about five days, then we remove them in a cold place.

Pickled zucchini with cabbage

This recipe is very original. And thanks to the addition of cabbage, the volume of the workpiece can be doubled.

Ingredients:

• 1 kg of zucchini;
• 1 kg of white cabbage;
• 100 g carrots;
• 2-3 bay leaves;
• 5 black peppercorns;
• salt to taste.

Cooking process:

1. We cut the prepared zucchini into medium-sized cubes, and finely chop the cabbage.
2. We rub the carrots with a grater with large holes.
3. Put all the vegetables in a large bowl, add pepper, bay leaf and salt to them.
4. Mix everything thoroughly, cover with a plate and place some kind of load on top.
5. We leave it in this form for 3 days, then put it in jars.

Pickled zucchini with squash and celery

This dish will allow you to move away from the usual recipes, diversify the taste of winter preparations and, after the first preparation, will take its rightful place in your cookbook.

Ingredients:

• 1 kg of zucchini and squash;
• 1 head of garlic;
• a bunch of celery;
• 1 sprig of mint;
• 2 branches of dill;
• a few leaves of horseradish, cherries and currants.

Cooking process:

1. As in all recipes, you first need to rinse and trim the "butt" of the zucchini, cut them into thick circles.
2. We choose young patissons so that their peel is thin. We also cut off their tails and pierce them in several places with a fork.
3. We lay out zucchini and squash in layers, between which it is also necessary to lay greens, leaves and garlic.
4. From above, we cover this whole blank with a lid of horseradish leaves and dill inflorescences.
5. We prepare a simple brine: from water and salt.
6. When it boils and cools, pour vegetables into it. We press on top with oppression.
7. In this form, we leave the vegetables to sour for three weeks. After that, the dish is ready to eat.

Tasty and healthy pickled zucchini will delight you and your loved ones all winter. Enjoy your meal!