How to spin zucchini for the winter without sterilization. Vitamins for the winter: recipes for delicious and healthy pickled zucchini

The summer season is in full swing and the garden is already making us happy with its harvest. By the time the zucchini ripen in the beds, we begin to remember all kinds of recipes for cooking zucchini dishes. Can be eaten fresh and cooked hearty lunches, for example, with zucchini it turns out simply amazing. Just like a barbecue side dish. But sometimes the harvests are so good that you can eat them all. fresh won't work at all. Therefore, I want to talk about how to prepare zucchini for the winter in order to preserve vegetables and make delicious snacks from them.

Zucchini is very juicy vegetable, but with no pronounced taste of its own. In this they are somewhat similar to cucumbers. But this does not prevent at all from preparing delicious canned food from them, because it is amazingly tasty. Believe me, canned zucchini is just as wonderful. After all, it's all about how to prepare them. Everything matters, from a set of spices and herbs to companion vegetables that will make up a batch of zucchini inside jars.

Zucchini are harvested in pieces, and in sauces, and in the form vegetable salads. The options are countless. Let's look at several different delicious recipes for zucchini preparations for the winter in jars.

A great way to prepare homemade zucchini for the winter right in the country. Very simple and trouble-free, because you don’t have to bother with long sterilization of cans, but at the same time it is quite reliable. I have closed zucchini many times according to this recipe and they have never spoiled for me. To make pickled zucchini delicious, I use herbs and leaves from my own garden and vegetable garden. Your favorite spices are suitable, as well as currant and cherry leaves will add a great aroma. You can take a small piece of horseradish leaf, basil, thyme, tarragon, dill, parsley grown on the site.

Usually, those who love very bright spicy marinades add to them those herbs that they themselves love the most to taste, and I think this is right, because this way you and your household are guaranteed to like it.

I recommend closing zucchini for the winter in jars of 0.5 or 1 liter according to this recipe, so it will be convenient to open and consume them in a short period of time, one or two doses. You can take jars of a smaller volume, if there are such and sometimes you want snacks in a very small amount.

You will need:

• seedless young zucchini (you can use zucchini) - about 2 kg;
• dill umbrellas - 2-3 pieces;
• fresh small leaf of horseradish;
• tarragon, parsley, thyme, rosemary and other fresh herbs - several branches each;
• black peppercorns - 1 teaspoon;
• whole coriander seeds - 1 teaspoon;
• cloves - one piece per jar,
• blackcurrant leaves - 1-2 leaves per jar;
• cherry leaves - 1-2 leaves per jar;
• berries of black and red currants (you can gooseberries) - a few berries per jar.

For marinade:

• water - 1.5 liters;
• salt - 2 tablespoons;
• sugar - 4 tablespoons;
• vinegar 9% - 200 ml.

Cooking:

To prepare delicious crispy pickled zucchini for the winter, it is best to take young, medium-sized vegetables that still have thin skins and large seeds have not yet formed. Varieties without seeds, like zucchini, are also excellent. They don't even need to be peeled.

If the zucchini has already grown a little, then the thick skin will need to be peeled off and the seeds removed from the middle. For pickling, dense elastic pulp is suitable.

Prepare all vegetables and spices for pickling. Wash them thoroughly in running water.

Wash jars for blanks also thoroughly with hot water and baking soda. This will produce the minimum necessary disinfection for canning.

Arrange herbs, spices and berries. Arrange clean open jars. Now start putting leaves in each jar. A piece of horseradish, 1-2 leaves of currant and cherry, 1-2 sprigs of aromatic herbs. Save the dill for the end.

Put a few black peppercorns and coriander at the bottom of the jar. If you like more spices in the marinade, then you can also take a few seeds of cumin or anise. Or put both spices, from this only the flavor will be tastier.

Now cut the zucchini into pieces. Depending on the size of zucchini and jars, they can be cut in different ways. Not too large fruits, slightly larger than a large cucumber, can be cut into cubes. To do this, cut it in half across, and then each half into four pieces lengthwise.

You can also cut the zucchini into circles, then do not make them too thick. A thickness of 1.5-2 cm is great for preparing zucchini for the winter and they marinated perfectly.

Arrange the zucchini pieces tightly in the jar to fit as much as possible. Then put currant or gooseberry berries and dill sprigs on top.

Now we move on to filling the jars with liquid. In this recipe for making pickled zucchini for the winter, ordinary, just boiled water is poured for the first time. Boil the kettle and as soon as it is turned off, bubbling and boiling, pour water into each jar of zucchini and herbs to the very edge.

Close the lids immediately, but do not twist. Just cover slightly and leave to infuse for 15 minutes.

After the specified time, drain the water from each jar into one saucepan. To prevent the contents from falling out, drain, hold the lid on top. It is necessary that only liquid pour out, from which we will prepare the marinade.

Thanks to herbs, spices and berries, the water will acquire aroma and even color. Drain it all, then put the saucepan on the stove and let it boil again.

After boiling, repeat the procedure again. Pour the hot fragrant future marinade back into the jars. Get just as much as you need. Cover the jars with lids again and leave for another 15 minutes.

And now the most crucial moment. Once again, pour the water from the cans into a saucepan. Now you need to prepare the marinade according to the desired proportion. To do this, you need to measure the volume of the resulting water in a saucepan. Get a measuring cup or pitcher and measure. Then calculate by proportion how much salt, sugar and vinegar will be required.

For example, if you get 1 liter of marinade, then you need 1.3 tablespoons of salt, 2.5 tablespoons of sugar and about 130 ml of vinegar.

All of these must be added one at a time. As soon as you put the future marinade on the stove, put salt and sugar. Stir to dissolve completely. Once the marinade boils, add vinegar and remove from heat. Immediately pour hot into jars to the very edge and cover with lids.

Now the lids need to be screwed on tightly. In order for the blanks to stand for a long time, it is necessary to check the covers. They should be smooth, clean and tightly twisted. It is unacceptable to let air through or have rust spots for covers. Only in this way will zucchini for the winter without sterilization be safe from premature spoilage.

Now wrap the jars with a thick towel and leave to cool to room temperature. After that, they can be safely cleaned in a closet or cellar. Zucchini will be marinated to the desired condition in about 2-3 months, that is, by winter they will be completely ready and tasty!

Recipe fast food zucchini in tomato for the winter is perfect for those who like to prepare ready-to-eat dishes. In this form, zucchini is practically a salad or side dish. You can eat it for a snack, or you can serve it with the main course. Even on a holiday, such an elegant salad will look great on the table. Here, zucchini will be complemented with tomato paste, a little spicy chili and onion with carrots, for more rich taste. Preservation occurs by adding vinegar. That is, zucchini will be with a light pickled sourness.

You will need:

• small young zucchini - 1.5 kg;
• carrots - 2 pcs;
• onion - 1-2 pcs;
• garlic - 2-3 cloves;
• sugar - 2 tablespoons;
• salt - 1 tablespoon;
• tomato paste - 3 tablespoons;
• chili ketchup - 200 gr;
• vinegar 9% - 50 ml;
• vegetable oil - 80 ml.

Cooking:

Before you start cooking the zucchini themselves, it is best to sterilize the jars. Choose jars of a suitable volume, three-liter jars are not very suitable for harvesting zucchini for the winter, then it will be difficult to put them in the refrigerator, and hardly anyone will be able to eat so much at a time. The most suitable are cans of 0.5-1 liter.

Steam sterilize the jars or in the oven. You can do it quickly in the microwave. Pour a quarter of a jar of water and put it in the microwave for 5 minutes. The water will boil and sterilize the jar from the inside. Do not forget to thoroughly wash the soda cans before sterilization. Put the lids in a small ladle and boil in water on a regular stove. Leave the jars and lids to cool and start cooking.

Wash small young zucchini and cut off the stem. Without peeling the skin, cut them into circles with a thickness of 0.5 to 1 cm. Set the zucchini aside for a while.

Peel the carrots and grate on a coarse grater or grater to Korean carrot to make thin slices. Cut the onion into thin half rings.

Mix in a separate bowl tomato paste with water in the proportion of 3 tablespoons of paste per 200 ml of water. You will get something like tomato juice.

Place the zucchini, onion and carrots in a large saucepan. Pour tomato sauce who had just been bred. Add salt, sugar and spicy ketchup Chile. If you do not like it too spicy, then you can put less ketchup. Mix everything well and put on the stove over medium heat. It is necessary to stew zucchini in tomato paste with vegetables for about half an hour.

At first, the liquid may seem small, but the zucchini will release juice in the process and there will be enough delicious tomato sauce. Five minutes before it's ready, squeeze the garlic into the pan. Stir and simmer some more. Before removing from the stove, pour the vinegar, boil for 1-2 minutes and remove from heat.

Arrange zucchini in tomato paste in prepared sterilized jars, filling to the brim. Close the lids tightly on each jar.

Wrap the twisted jars in a thick towel or blanket and let cool completely in this form. After cooling, ready-made zucchini for the winter with tomato paste can be stored in a convenient place. Feel free to put them in a closet, closet or cellar where you store other blanks. In a month you can already get another one and try it delicious zucchini.

Marinated crispy zucchini rolls - video recipe

If you are looking for original, new but must tasty way close the zucchini for the winter, then I suggest you familiarize yourself with the following video recipe. Pickled zucchini is very tasty, but how to make them spectacular and beautiful. Everything is simple. It is necessary to cut zucchini and carrots into thin long plates, and then twist them into beautiful rolls. And bright orange carrot place in the middle of the zucchini roll. This appetizer looks amazing. Imagine festive table with such wonderful self-cooked snacks. But even on a normal day, it will be very pleasant to open a jar of such pickled zucchini and enjoy the taste and appearance.

Light sourness from vinegar, aromatic herbs and spices, a little garlic, that's what will complement the taste of zucchini. And, of course, carrots. Let's see how to cook.

It is not difficult to find delicious recipes for harvesting zucchini for the winter, it is difficult to choose from them. Especially when you want to try more and more variety. Next recipe I suggest you preserve the zucchini like mushrooms. Mushrooms are harvested in a similar way, and specifically milk mushrooms, and therefore ready-made zucchini will resemble them a bit. This is very interesting way pickling, and the result will make you definitely use it next year. I got acquainted with the recipe a couple of years ago, when the harvest of zucchini in the country exceeded all my expectations.

You will need:

• zucchini - 1.5 kg;
• garlic - 1 head;
• dill - 1 bunch;
• allspice peas - 7-8 peas;
• ground black pepper - 0.5 teaspoon;
• cloves (optional) - 4-5 pcs;
• salt - 1 tablespoon;
• sugar - 2 tablespoons;
• vinegar 9% - 70 ml;
• vegetable oil - 70 ml.

Cooking:

The main secret of cooking zucchini for the winter according to this recipe is that you do not need to add any water to brew the marinade. All the liquid will be exclusively the zucchini's own juice, which will only make them tastier.

First, wash the zucchini and cut off both ends. If you have young zucchini with a thin skin, you can not peel it off. As a result, in pickled form, such zucchini will be more crispy due to the skin than those that you peel. It is better to peel zucchini if ​​they are too large and overripe.

For pickling in this form, green zucchini and zucchini are more suitable. Yellow zucchini will become very soft and, when cooked, can completely boil into porridge, this is not desirable as it will ruin the entire workpiece.

Cut the zucchini into cubes. To do this, divide them lengthwise into 4 parts, and then the resulting bars across with steps of 2-3 centimeters.

Rinse fresh dill and pat dry to remove excess water. Then chop it finely and put it in a large saucepan along with the zucchini pieces.

Now peel and finely chop the garlic. You can rub it on a grater. Add the garlic to the pot with the zucchini. Pour salt, sugar, vegetable oil and vinegar there. Put in the pepper. Now mix everything thoroughly so that all the ingredients are evenly distributed over the zucchini. Cover the pot with a lid and leave to infuse and marinate for at least 4 hours.

While the zucchini is pickling, sterilize the jars in a way convenient for you. After 4 hours, the zucchini in the saucepan will start up the juice and will already be half in the liquid. This will be our marinade, consider that it is already completely ready.

Take clean jars and fill them with zucchini and their juice on top.

Now you need to sterilize the zucchini in jars so that they last for a long time. To do this, take a large saucepan, put a clean kitchen towel on the bottom, and put jars on top. Banks should be covered with lids, but not twisted. Now pour cold water on the "shoulders" of the cans and put on the stove.

The water should boil. Boil jars in water for 20 minutes if the jars are 0.5 liters and 25 if 1 liter each. Larger jars take even longer to boil.

After 20 minutes, turn off the stove and carefully, so as not to burn yourself, pull the jars out of the water. Screw the caps on immediately. Turn over, check that the water does not leak and put together on a towel. Wrap jars of zucchini on top with a thick towel or blanket and leave it like that for a day.

It's so easy to prepare zucchini for the winter like mushrooms. They will serve you as an excellent snack on winter days and remind you of summer.

There are very tasty and interesting salad from carrots, which is called carrots in Korean. But at the same time, Koreans have never heard of him. I don’t think they’ve ever heard of Korean-style zucchini, but that’s no reason for you to deny yourself this delicacy. Spicy, spicy, sour, marinated zucchini for the winter in Korean will become your winter joy on home desk. Well, it goes without saying that the zucchini will be thinly sliced, like the famous carrot. So it's not only tasty, but also beautiful.

You will need:

• zucchini - 3 kg;
• carrots - 0.5 kg;
• sweet pepper - 0.5 kg;
• garlic - 7-8 cloves;
• vinegar - 170 ml;
• vegetable oil - 150 ml;
• sugar - 100 gr;
• salt - 3 tablespoons;
• hot pepper (optional) - 2-3 pcs;
• seasoning for Korean carrots- 20 grams.

Cooking:

Harvesting zucchini for the winter in Korean is as simple as the other types that I have already reviewed.

Zucchini are suitable both young and overripe large. The only difference is that young zucchini are cut whole, and old ones without skin and seeds inside.

Take a Korean carrot grater and grate all the zucchini on it. Cut large ones in half lengthwise, cut out the seeds, and grate the halves.

Wash the carrots, peel and grate them too. Onion cut into thin half rings or small cubes. Bell pepper cut in half, clean out the core and chop into very thin strips so that they look like those made by a grater.

Put everything in a large bowl or pan and squeeze the garlic into it. Mix all the vegetables together until you get a salad.

Now let's make a marinade based on own juice vegetables. To do this, add salt, sugar, vinegar, malos and spices for Korean carrots to the vegetables in a saucepan. Mix everything thoroughly and cover with a lid. Let it brew for 3 hours, during which time a lot will stand out a large number of natural juice. Everything will be marinated in it, since we have already added vinegar.

During the time that the Korean-style zucchini is infused, sterilize the jars. In ready-made clean and dry jars, place the resulting vegetable mix along with the juice, while filling the jars to the top.

Be sure to pour the marinade so that everything inside the jars is buried in it. The quality of conservation depends on this.

Now cover with sterilized lids and place the jars up to the pan. Place a kitchen towel under the jars. Now fill them with water up to the "shoulders" and put on fire. Jars with zucchini should boil in water for at least 20 minutes (for 0.5 liter jars).

canned zucchini is a summer mood preserved in best form. They have an amazing feature: they look perfect on any table of European and Oriental cuisine, set off the taste of other dishes, refresh in the heat, make meat dishes juicier. Consider how to preserve zucchini for the winter.

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

People who prefer creativity in cooking, you will doubly enjoy working with zucchini: for the winter at home, you can harvest zucchini on their own, make caviar, adjika, salad. Exotic lovers choose squash jam and candied fruits.

1. Young zucchini with thin skins are suitable for small sizes.
2. Ripe vegetables are suitable for caviar, but the seeds must be removed.
3. Empty glass jars must be sterilized in all recipes.
4. There is a little psychological secret delicious zucchini: during conservation, they are laid out in liter jars so that the dish does not “get bored”, and its quantity is enough to please the household, but not tire.
5. Enamelware is suitable for salads to avoid unwanted chemical reactions with acetic acid.

Calories in canned zucchini

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

The dietary value of zucchini lies in the presence of dietary fiber, fiber - elements involved in metabolic processes and promote the elimination of toxins from the colon. Zucchini lowers blood cholesterol levels, is a hypoallergenic product.

Mean value of data about nutritional value 100 grams of canned zucchini is indicated in the table:

Classic zucchini recipe for the winter

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

Ingredients

Servings: 20

• zucchini 5 kg
• water 3.5 l
• salt 5 st. l.
• garlic 10 tooth
• sugar 4 tbsp. l.
• vinegar 9% 300 ml
• horseradish/black currant leaves, parsley taste

per serving

Calories: 22 kcal

Proteins: 0.4 g

Fats: 0.1 g

Carbohydrates: 4.9 g

18 min. Video recipe Print

Sterilization of empty jars.

Marinade. Pour vinegar into boiling water with sugar and salt, heat for 3 minutes.

Depositing in banks. Arrange chopped zucchini, herbs, garlic in sterile jars and pour over the marinade.

Sterilization of filled jars in boiling water for 7-10 minutes.

Storage. Screw the lids on, put the jars upside down, insulate the outside, leave for a day.

Finger lick recipe

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

Ingredients:

• Young zucchini - 3 kg;
• Bulgarian 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.;
• Red hot pepper (chili) - to taste.

How to cook:

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

Videos cooking

How to salt zucchini without sterilization

Harvesting zucchini is a simple matter. Boiling marinade, boiling filled jars, daily exposure, and you can serve it to the table. The proposed recipe further simplifies the cooking process: prolonged heat treatment after filling the jars is excluded. However, empty jars for preservation still need sterile ones.

Ingredients:

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

Step by step preparation:

1. Sterilization of empty jars.
2. Culinary processing. Soak zucchini in water for 2 hours.
3. Marinade. Add spices, herbs, vinegar to boiling water, heat for 3 minutes and bring to a boil again.
4. Cooking. Boil chopped zucchini in the marinade for 7-8 minutes.
5. Depositing in banks.
6. Storage. Close the jars tightly, put the lid down, insulate from the outside. Leave for 1 day.

Delicious preparations for the winter from zucchini

Salad

The appetizer does not leave a pleasant aftertaste, 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.

Cooking:

1. Sterilization of empty jars.
2. Cooking. All fresh vegetables cut in small pieces.
3. Brine. The oil is mixed with all the spices.
4. Salting. Keep vegetables in brine for 4 hours.
5. Bookmark in banks.
6. Storage. Screw on the lids, turn over, wrap with a blanket, let cool for 1 day.

Adjika

Ingredients:

• Zucchini (does not matter, old or young) - 3 kg;
• Tomatoes - 1.5 kg;
• Carrots - 0.5 kg;
• - 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 liters.

Cooking:

1. Peel vegetables, chop with a blender or meat grinder, combine into one mass.
2. Add sugar, red pepper, salt, oil.
3. Cook the mixture in enamel saucepan 40 min.
4. Chop the garlic, add to the vegetables, cook for another 5 minutes.
5. Add vinegar, cook for 2 minutes.
6. Put adjika in sterile jars, close them hermetically with lids, put them upside down, wrap them in a blanket. Leave for one day.
7. Place the jars upside down in a cool, dark place.

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 quick zucchini recipe 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 in ready-made.

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 the root vegetables of carrots 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 pickled vegetables in jars under a nylon lid in a cold place and after a day you can serve them 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 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 to the table!

Quick salted zucchini in a bag

On 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 package and put vegetables in 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?!

In the squash season, we all do winter harvesting, and despite the fact that time dictates the fashion for frozen foods, and many consider conservation to be remnants of the post-Soviet past, harvesting vegetables and fruits in the “canning format” is still relevant.

On cold winter evenings, it's so nice to open a jar of zucchini salad, or just spread zucchini caviar on bread ...

As you may have guessed from the title of the article, we will talk about harvesting zucchini for the winter. I will talk about how to freeze zucchini for the winter in the next article, and here we will discuss preparations from zucchini using canning.

I took most of the preparations for the winter from zucchini presented here from my mother's and grandmother's notebook (they have one for two). These recipes for zucchini preparations are time-tested, the proportions are 100% correct, so they can be safely called the “Golden Fund of Classical Preservation”.

Dear friends, if you have your own proven recipes for zucchini preparations for the winter, please share in the comments.

Zucchini with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

If you like simple blanks for the winter from zucchini, then my today's zucchini salad for the winter with tomato paste and garlic will certainly appeal to you. The beauty of this winter zucchini salad recipe is its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Zucchini ragout for the winter

Many housewives stock up on zucchini for the winter, preparing various canned dishes from them. One of them is zucchini stew for the winter without sterilization. Preservation turns out to be very tasty, fragrant, slightly spicy thanks to hot pepper (its amount can be adjusted to taste). See how to cook.

Zucchini caviar with mayonnaise for the winter

Zucchini caviar with mayonnaise for the winter is one of my family's favorites. Caviar is very tasty, fragrant and a little spicy. I like to puree vegetables with a blender, so the caviar is especially tender and homogeneous. Recipe with photo see.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade preparation, easy to prepare and accessible to everyone. You won't need much time for this recipe. It is only necessary to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. See how to cook.

"Yurga" from zucchini for the winter

Yurga from zucchini - delicious appetizer salad, which will probably disperse very quickly in the cold season. All the ingredients for Yurga are simple and affordable, so I'm sure it will not be difficult for you to cook it too in order to get a portion of excellent preservation for the winter in the pantry. Recipe with photo.

Snack of zucchini for the winter with tomato sauce

You can cook a lot of interesting preparations from zucchini, not only the well-known zucchini caviar. As confirmation of my words, I want to introduce you to a very delicious snack from zucchini for the winter. It also includes bell pepper- it goes well with zucchini. This zucchini appetizer is also prepared for the winter with tomato sauce, garlic and vinegar, so it turns out spicy and bright in taste. See recipe with photo.

Marinated zucchini for the winter without sterilization (triple filling)

If for some reason you don’t like the process of sterilizing jars with blanks in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. In my notebook has long been written good recipe sweet and sour marinade for zucchini, so I decided to cook pickled zucchini with triple filling to introduce you, dear friends, to this method of pickling zucchini without sterilization. Detailed recipe with photo .

Zucchini caviar as in the store

Guests often ask me for the recipe for this blank, so I think you will be interested in it too. I won't claim it's a recipe squash caviar like in a store according to GOST, but what is the taste and appearance finished caviar is very close to store-bought - a fact. There is nothing difficult in the cooking process, but still there is certain nuances. See recipe with photo.

Zucchini with beans for the winter

Last year I was looking for such a preparation of vegetables that it turned out not only tasty, but also quite satisfying: I wanted to use it as a side dish for meat or baked chicken, so as not to bother with potatoes or porridge.

The cooking process was also important to me - I love simple recipes, as you probably already know. And, as always, my mother-in-law came to my aid: she asked her friends, and one of them suggested making such a salad of zucchini, beans and peppers for the winter. See how to cook.

Zucchini and cucumber salad with chilli ketchup

I bring to your attention new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe, and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but in order for the finished cucumbers and zucchini to turn out crispy, you need to tinker with the sterilization of jars with blanks. See recipe with photo.

Very tasty and spicy salad zucchini will appeal to all fans of sweet and sour marinades. Zucchini in a salad turn out crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step by step photos .

Winter preparations zucchini is perhaps the most popular type of preservation, and zucchini canning recipes amaze with their culinary variety. And I suggest you try to cook an interesting, tasty and inexpensive zucchini preparation in spicy sauce. The recipe for canned zucchini is very simple, quick and easy to prepare, without long preparations and boiling. How to cook zucchini for the winter in a spicy sauce, you can see

Canned Zucchini with Chili Ketchup

If you like new and interesting preparations for the winter from zucchini, then canned zucchini with chili ketchup is an excellent reason to change a little traditional recipes. In terms of composition, the recipe for canned zucchini with chili ketchup is very simple, and thanks to small portion- canning zucchini will be quick and easy. How to cook canned zucchini with chili ketchup (recipe with photo step by step), look.

How to freeze zucchini for the winter: a proven way!

A recipe with a photo of how to freeze zucchini for the winter, you can see .

Canned zucchini according to my mother-in-law's recipe (without sterilization)

Sweet and sour marinade, balanced in taste, garlic, spices and aromatic herbs - everything you need for perfect canned zucchini. See the recipe with step by step photos.

The recipe for the famous Ankle Bens zucchini salad can be viewed.

Spicy zucchini for the winter with mustard

I bring to your attention interesting recipe canning zucchini with mustard, garlic and dill. Crispy slices of zucchini in a sweet and sour filling with a distinct taste of mustard and garlic, in the company of dill and black pepper, were liked by all members of my family. How to cook zucchini for the winter with mustard, I wrote.

Pickled zucchini for the winter with tomatoes

How to cook pickled zucchini with tomatoes, you can see.

Adjika from zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried zucchini for the winter in tomato sauce

Very tasty and interesting preparation for the winter from zucchini! Try it, you will definitely like it! Recipe with step by step photos.

You can see the recipe for zucchini marinated with garlic.

Zucchini salad for the winter "Riddle"

Do you know why the salad has such a name? Because in finished form it is very difficult for the uninitiated to guess what is in the composition of this homemade includes zucchini - their taste is not felt at all. How to cook a salad I wrote .

Zucchini caviar as in the store

Ingredients:

• 1 kg zucchini
• 150 grams of carrots
• 200 grams of onion
• 2 cloves of garlic
• 2 tbsp. spoons of tomato paste
• refined sunflower oil for frying,
• salt, pepper, 1 bay leaf, dried herbs (dill, parsley, basil, oregano).

Cooking:

Peel the zucchini and cut them into small cubes, fry the zucchini in hot oil until golden brown, stirring constantly so as not to burn. Next, put them in a cauldron or saucepan.

Grate the carrots on a coarse grater, chop the onion, also fry the vegetables separately until golden brown and transfer to a cauldron.

Add tomato paste, garlic, bay leaf, salt, spices to taste and at the end 150 g of boiled water to the vegetables and start simmering over low heat, stirring occasionally.

Everything should be stewed for at least an hour, if the liquid becomes completely small, add a little, but do not overdo it, the caviar should not be too liquid, but also dry.

If you have a slow cooker, then this caviar can be done in the "Extinguishing" mode.

Let the caviar cool down a little, beat it in a food processor or blender, cool it in the refrigerator. The caviar is ready for use.

If you decide to roll it up, put the beaten caviar back into the cauldron and boil it (be careful, it shoots very much, boil the caviar over low heat for 20-30 minutes, stirring constantly, preferably with rubber gloves).

Sterilize the jars and lids in advance, fill the jars with caviar and sterilize for 1 hour in boiling water. Roll up or roll up. Wrap in a blanket until completely cool.

Marinated zucchini for the winter I preserve from year to year, because I know very well that tasty, spicy and crispy zucchini on the shelves with preservation do not stay long. In winter, they will be a great addition to any family meal. You can prepare pickled zucchini for the winter using different recipes. I am sure that every caring housewife has her own recipe for delicious zucchini for the winter. All recipes for pickled zucchini can be conditionally divided into two large groups - those that use sterilization, and without it.

Marinated zucchini for the winter without sterilization one of the fastest and simple recipes. Many people are used to marinating zucchini in three-liter jars, but it seems to me that it is most convenient, albeit a little longer, to preserve them in liter jars.

Ingredients for one liter jar:

• Zucchini - 1 pc.,
• Chili pepper - ¼ part of the pod,
• Black peppercorns - 3-4 pcs.,
• Parsley - 2-3 branches,
• Garlic - 3-4 cloves,
• Dill umbrella - 1 pc.

To prepare 1 liter of marinade:

• Water - 1 liter,
• Salt - 1 tbsp. a spoon,
• Table vinegar - 3 tbsp. spoons,
• Sugar sand - 2 tbsp. spoons,

Pickled zucchini for the winter without sterilization - recipe

After all the zucchini are laid out in jars, fill the jars with them with boiling water. Cover the jars with lids. Leave them for 10 minutes. After a specified period of time, drain the water from the zucchini into the pan. In order not to be mistaken with the amount of salt, vinegar and sugar for preparing marinade for zucchini, we measure the water with a liter jar. Based on the number of liters of water, add sugar, salt and vinegar to it.

We cook the marinade for no more than 5 minutes until the salt and sugar are completely dissolved. Pour hot marinade over.

Roll up the lids of the jars using the seaming key. Jars with pickled zucchini, turning upside down on the lids, cover with something warm. After cooling, take the pickled zucchini to the cellar or basement. Marinated zucchini for the winter "Lick your fingers" It will be possible to try not earlier than in one week.

Marinated zucchini for the winter without sterilization. A photo