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Preservation of zucchini in a 3 liter jar. Marinated zucchini for the winter: minimum effort, maximum pleasure

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

Working with zucchini is a pleasure.

What you need (per liter jar):

zucchini - 400 g;
carnation - 5 buds;
black peppercorns - 6 peas;
granulated sugar - 36 g;
salt - 40 g;
vinegar 9% - 150 ml;
bay leaf - 2 pcs.

Cooking step by step:

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

This is the result of preparing for the winter. You can eat zucchini marinated in this way in two days.

Pickled zucchini without sterilization for the winter (video)

Preparation with tomatoes in a sweet marinade

What will be required:

zucchini - 5 kg;
carrots - 200 g;
tomatoes - 1-1.5 kg;
garlic - 20 g;
dill;
pepper;
Bay leaf.

Zucchini without sterilization for the winter are prepared in a hundred ways, different from each other by heat treatment and other processing (salting, pickling, smoking, drying, drying, and so on), cutting and composition of products added to the dish in different proportions. Zucchini as a universal vegetable is combined with almost all others, as well as with some fruits and berries. They are part of a huge number of home spins.

The five most commonly used ingredients in non-sterilized zucchini recipes are:

Without sterilization, zucchini can be preserved and stored in the form of snacks in glass jars With nylon lids. They can be pickled, salted - these two methods are the most popular.

One of the most delicious recipes marinated zucchini without sterilization is:

Zucchini (young and strong) cut into circles without peeling off the skin.
Put dill, garlic cloves, peppercorns, cloves, lavrushka in prepared clean jars.
Place zucchini in jars.
Pour boiling water, leaving covered for 10 minutes.
Drain the water and pour boiling water again.
Separately prepare the marinade from sugar, salt and vinegar. Let it boil.
Drain the water from the zucchini and pour over the hot marinade.
Close the lids tightly, turn over, wrap with a blanket and let cool.
Instead of vinegar, you can take citric acid - some housewives believe that it tastes better with it.

The five most nutritious squash recipes without sterilization:

keep in mind that lemon acid can affect the color of zucchini
pickled zucchini goes great in winter salads instead of cucumbers
zucchini can be marinated with cucumbers, tomatoes (red and green), pumpkin, squash
try cooking with them New Year's Olivier- guests will be pleasantly surprised
very tasty are obtained without sterilization of zucchini in apple juice or tomato sauce

Consider the versatility of seaming. Vegetables are quite crispy, slightly spicy and very juicy. Lots of firm pickled pulp- the most accurate description. These zucchini do not look exactly like cucumbers, but are suitable for winter salads and will be a low-calorie respite from the pangs of appetite on a diet.

Statistics say that the Slavs most often twist marrow caviar. But we keep today's recipe on the must-have list. Just as steadily from year to year we and.

Cut into circles and put in jars along with spicy ingredients, pour hot solution and sterilize. This is how the recipe can be summarized. And yet it is better to do elementary steps according to the description with a photo in order to take into account all the nuances.

Attention! For all recipes we need sterilized jars and lids.
In time, each blank will take about 1 hour, taking into account the sterilization of cans.

Let's start cooking!

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Marinated zucchini for the winter without sterilization

We need:

Zucchini -1.8-2 kg
Young dill - 1-2 bunches
Garlic - 9 medium cloves

Black peppercorns - 15-18 pcs.
Carnation - 6-9 pcs.
Bay leaf - 3 pcs.

For marinade:

Water - 1.5 l
Sugar - 190 g (almost 10 tablespoons without a slide)
Salt (rock, without impurities) - 70 g (almost 3 tablespoons without a slide)
Vinegar (table, 9%) - 190 ml

Important details:

This amount of ingredients is enough for 3 liter jars.

Preparation and bookmarking in banks.

Thoroughly wash the zucchini and cut off the nose and ass. We cut circles with a thickness of 1.5-2 and even 2.5 cm. Focus on your taste.

It is better to take medium-sized young zucchini. If we still take very large ones, we will have to cut each circle in half. In mature zucchini, it is better to remove the seeds by sacrificing the form of cutting: make large sticks.

My dill. Peel the garlic and cut each clove in half lengthwise.

We fill the banks. For one liter jar:

At the bottom we put 4-6 sprigs of dill.
Top 1-2 garlic cloves, 2 pcs. cloves, 6 peppercorns, 1 bay leaf.
Squash circles spread flat, on top of each other, tightly, to the top. You can cut 2-3 circles in half and compact the styling by pushing these halves from the side.
We complete the composition with another 1 clove of garlic, which we squeeze along the side wall.

So we form 3 banks. Quantities are arbitrary, adjust the garlic and herbs to your liking.

Preparing vegetables with boiling water before seaming.

Fill the filled jars with boiling water, cover with a lid and leave for 10 minutes.

We drain the water. Again, fill the jars with boiling water - cover - wait 10 minutes.

Prepare the marinade, pour and roll up the workpiece.

During this time, prepare the marinade. We heat the water, add sugar, salt, stir until completely dissolved, pour in the vinegar, bring to a full boil and hold for 2-3 minutes - let it boil.

Here you can take a sample from the solution and adjust to taste by adding sugar or salt.

Drain the second water from the jars and immediately fill the zucchini with hot brine - to the top.

Close the lid tightly (twist-off or seaming key).

Turn upside down and wrap to cool slowly.

Zucchini circles in liter jars with sterilization

Store-like is a fitting description for this classic seam.

We need:

Zucchini (preferably young) - about 2 kg
Garlic - up to 9 cloves
Black pepper (peas) -18 pcs.

For marinade:

Water - 1.2 l
Salt (coarse, without additives) - 2 tbsp. heaped spoons
Sugar - 3-4 tbsp. spoons (taste the marinade before pouring!)
Table vinegar, 9% - 80-100 ml

Important details:

This amount will 3 liters blank.
The recipe you can add carrots in large cuts (circles or sticks) - 2-3 pieces, by weight no more than 400 grams. Then put the zucchini, respectively, less.

If the harvest was a success, and you urgently and very simply need to determine a lot of vegetables for storage, you can also pickle old fruits by peeling them and removing the seeds. But circles won't work. It seems to us that for the classics - too big a compromise. It is better to put ripe vegetables into a roll for mushrooms, squash lecho or assorted vegetables.

How to cook.

Wash the zucchini well. If the earth has just clung to the garden, soda will not hurt either. Cut off the ends on both sides and cut the vegetables into circles. Thickness from 1.5 to 2.5 cm, to taste.

Peel the garlic and cut into slices.

We put the mugs in sterilized jars, tighter. To fit more vegetables, cut large circles in half. At the beginning, middle and end of the styling, add 1 clove of garlic and a couple of peppercorns. Total per 1 liter can 2-3 garlic cloves and 5-6 peas will leave.

Prepare the marinade: mix all the ingredients with water, heat, stirring until completely dissolved, and let the finished liquid boil for 3 minutes.

Pour hot marinade over zucchini a little in each jar. Filled a third of one container, moved to the next. The previous ones are still warming up to take the next portion of boiling water. So we are insured against the fact that a jar sharply filled with boiling water will burst.

We need to fill the jars to the very top.

Full jars are simply covered with lids and sterilized in a large container. Everything is as usual: at the bottom of the pan there is a cotton towel, and we pour water into it up to the shoulders of the cans.

Sterilization time for pickled zucchini liter jar - 10 minutes from the moment of boiling water.

Remove from heat, roll up with a key or tightly screw the twist-off lid. We turn over, shake a little, check for leaks and leave to cool slowly - in the upside down position, under the covers.

For a note!

The proportions and steps from both rolls are suitable for large-cut squash (bars, large cubes).

Bulgarian pickled zucchini for the winter

For 2 jars (0.85-1 l) we need:

Zucchini - 700-750 g (= as much as you can fit with tight packing)
Garlic - 2-3 cloves
Dill (umbrellas) - 1 pc.
Hot pepper (bitter) - cut from pod up to 2 cm
Bulgarian pepper - 1 pc. medium size (preferably red or yellow)

For the marinade (with a margin):

Water - 1 l
Salt (large, clean) - 1.5 tbsp. a spoon
Sugar - 100 g (4 tablespoons with a slide)
Bay leaf - 2-3 pcs.
Black peppercorns - 6 pcs.
Vinegar (table, 9%) - 100-120 ml

The preparation is simple.

My vegetables and dill. We cut the zucchini into circles. We clean the garlic. Cut hot pepper into rings.

We clean the sweet pepper from seeds and white membranes inside and cut it arbitrarily - into large pieces. For example, in half lengthwise, in half again and each quarter across in the middle.

Add all the ingredients of the marinade, except vinegar, to boiling water and let it boil for 3-4 minutes. At the end, pour in the vinegar, turn on the heat, but do not turn it off.

At the bottom of sterilized jars we put an umbrella of dill, garlic, hot peppers after bathing them in a hot marinade.

Zucchini mugs and slices bell pepper put in the marinade. Let it boil and on low heat under the lid (!) Boil for up to 10 minutes.

Vegetables, along with the marinade in which they were cooked, are laid out in jars. First, the hard part, distributing equally into 2 cans. Then add the marinade to the very neck.

We roll up the workpiece, turn it over, put it under insulation to cool slowly.

Zucchini for the winter in mustard marinade - video

If you are ready to give your original delight only to distinctly spicy snacks, then the video below is the best guide to action. The hostess uses dry mustard to spicy prepare a large batch of vegetables - 4-4.5 kg.

You will need:

Zucchini - 4.5 kg (prepared)
Garlic and dill umbels
Leaves: bay, currant and cherry
Black pepper (peas) and cloves
Mustard (dry powder)

For marinade:

Water - 2.5 l
Sugar - 250 g
Salt - 3 tbsp. spoons
Vinegar (table, 9%) - 400 ml

Nadezhda suggests cutting the zucchini into large sticks.

Both young and old vegetables are suitable for this recipe.

We hope you enjoyed at least one recipe. For the first experience, we would focus on two samples - with or without sterilization, but in the classic composition.

Pickled zucchini for the winter is a profitable investment of effort. Not only “You will lick your fingers”, but also “Cool, mom! Like in a store! - standard praise from experienced and young households for this easy and tasty preparation. Have fun!

In my student years, when I studied at the institute and lived with my girlfriends in a hostel, my parents brought us canned food, potatoes, and other vegetables from the garden twice a year by car so that “poor students would not die of hunger.”

We kept all this stuff under the bed, and believe me, not a single can of conservation exploded! Among all the blanks, I liked the most canned zucchini: with vinegar, with garlic, with aromatic herbs and spices.

A lot of water has flown under the bridge since then, but mom's canned zucchini remains timeless. A delicious and easy nostalgic zucchini canning recipe that holds a special place in my recipe book.

We will cook canned zucchini for the winter without sterilization, per liter jar, which greatly simplifies the preservation process, and even novice hostesses can do such canned zucchini. Although, it will not work at all without sterilization: for the recipe, you will need to sterilize empty jars and lids.

So, meet, canned zucchini for the winter without sterilization "Student"! I really hope that you will certainly enjoy canning zucchini without sterilization according to this recipe, and if you have any questions, I will certainly answer them in the comments.

Ingredients:

Zucchini 2 kg.
Garlic 1 head
Carrot 1 pc.
Black peppercorns
Bay leaf
Dill and horseradish leaves

Marinade:

1.7 l. water
2 tbsp salt
3 tbsp Sahara
250 ml. vinegar 9%

How to cook zucchini canned for the winter without sterilization:

First of all, let's prepare "tasty additives" for our zucchini: wash the greens, peel the carrots and cut into thin rings, and also clean the garlic. Also, do not forget about the bay leaf and black peppercorns.

Since we are preparing pickled zucchini for the winter without sterilization, special attention should be paid to the sterilization of jars and lids. My jars in warm water with detergent, and then sterilized in a convenient way: by steam, in the oven, or microwave oven. Pour the lids cold water and boil for 5 minutes.

Prepare the ingredients for the marinade: measure right amount water, vinegar, sugar and salt.

In a large saucepan, mix all the ingredients of the marinade, add bay leaf and black peppercorns. Place the pot on the stove, cover with a lid, and bring to a boil.

We lay out the prepared greens, garlic, carrots and garlic in jars.

We lower the zucchini into the boiling marinade, and, stirring with a slotted spoon, keep it in the boiling marinade for 5 minutes.

Bring the marinade in a saucepan to a boil, and pour jars with zucchini.

Then we screw the jars with lids, or roll them up with a canning key. But that's not all. Since we are preparing zucchini canned for the winter without sterilization, we turn the jars with the workpiece upside down and wrap them in a blanket until they cool completely.

Zucchini is one of the first to appear on the table in every family with the onset of summer. Having eaten enough of them in fried form, in the form of other dishes, most housewives rarely use zucchini for preservation, switching to other vegetables. But this simple recipe is a must try! Marinated zucchini for the winter without sterilization are prepared very quickly, they turn out crispy, with a delicate, but at the same time piquant flavor and a very rich aroma. For blanks, you can use jars of any size, but it is easier that they hold a serving for one, maximum two times.

Ingredients:

for one 1 liter jar:

zucchini;
2-3 sprigs of dill (you can also 2 sprigs of parsley, if any);
2-3 cloves of garlic;
2-3 rings of hot pepper.
1-2 bay leaves.
5-6 peas of black and allspice;
1-2 cloves (we recommend using it even for those who do not like it in other dishes);
vinegar essence 70% - 1 teaspoon (or 8 teaspoons of 9% vinegar).

For brine per liter of water:

1 st. a spoonful of salt with a small slide;
2 tbsp. tablespoons of sugar without a slide.

How to cook pickled zucchini for the winter:

Banks must be washed and sterilized. You can do this in the oven, you can use steam by putting a special nozzle on a pot of boiling water, or you can sterilize it in microwave oven, after pouring a little water into each jar (about 1.5 cm).

Put dill, parsley, chopped garlic, pepper, bay leaf and cloves on the bottom of each jar.

Wash the zucchini thoroughly, cut into pieces of 1-1.5 cm, fill the jars, tamping tightly.

Fill jars with boiling water. Leave for 15 minutes, covered with a sterilized lid. Then drain the water, bring it to a boil again and pour over the zucchini. Let them stand again for a quarter of an hour.

While the zucchini is infused, you need to prepare the brine. Many make it with the same water that will drain from the cans, but I make a new one so that the zucchini does not have time to cool.