Zucchini pickled for the winter. Canned zucchini according to my mother-in-law’s recipe (without sterilization) Recipe for canned zucchini for the winter in jars

Preparing for the winter is useful, but it can also be enjoyable. Remember how the harvesting season usually begins? You need to find the best proven recipes, prepare jars and other containers, and then slowly buy everything you need and make preparations.

And if you remove the most difficult stage from this list - the search for proven recipes, then the process of preparing winter preparations will be very, very enjoyable. Zucchini-based preparations are a healthy and tasty product that is easy to prepare (and also very inexpensive).

How can winter preparations be made from zucchini?

Zucchini is a unique product. Like cucumbers, they have practically no distinct taste of their own, which means that with the right skill, you can cook anything from them. Various salads - both vegetable and with various additives such as rice.

You can make caviar - there are hundreds of recipes: from baked and raw vegetables, with the addition of garlic and all kinds of spices. Jams and compotes are made from zucchini, they are pickled (like cucumbers and mushrooms), and salted. Read the recipes, choose the ones you like and cook for your health!

Zucchini caviar - step-by-step recipe

Squash caviar is a wonderful and tasty appetizer that can be eaten on its own (just with bread), used as an additive to vegetable and meat dishes, or eaten as a side dish.

Ingredients:

5 kg of young peeled zucchini
250g tomato paste (it’s better to take canned from the store rather than homemade);
300 ml refined oil;
2 tbsp. vinegar essence (the one that is 70%);
100g garlic;
0.5 l of water;
3 tbsp. salt;
2 chili peppers.

Preparation:

Peel the raw zucchini, remove the seeds and grind in a meat grinder (or blender), grind the pepper and mix the mass.
Mix water with tomato paste, and then pour into a saucepan with the zucchini-pepper mixture.
Pour refined oil into a saucepan with the zucchini mass, add sugar and salt, mix well and put on medium heat.
Simmer the vegetable mixture for about an hour and a half, stirring occasionally.
Peel three heads of garlic and chop.
When the mixture has been on the fire for 70-80 minutes, add garlic and vinegar, mix the whole mixture well, and cook for ten minutes.
Remove the pan from the stove, put it in jars and roll up the lids, turn it upside down and put it under the blanket.

Finger-licking zucchini - a very tasty preparation

Finger-licking zucchini is delicious and quite easy to prepare.

Ingredients:

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

Preparation:

Chop the zucchini into large pieces (this is necessary so that the zucchini does not boil over during the process).
Puree the tomatoes and peppers with a blender or meat grinder, put them in a saucepan, pour in salt, sugar, pour in the oil, add chopped garlic (you can grind it in a meat grinder or blender together with tomatoes and peppers). The mixture must be mixed well.
Place the zucchini in a saucepan with the vegetable mixture, mix well, cover with a lid and place on medium heat.
When the mixture boils, you need to leave it on the stove for another twenty minutes (if the mixture boils too much, then you need to turn the heat down).
Then add the vinegar, mix, heat for two minutes and put into jars (pre-sterilized), then roll up.

Zucchini salad for the winter - step-by-step photo recipe

In cold weather, when it’s blowing outside and frost covers the windows with fancy patterns, you really want to see a fragrant piece of summer warmth on the table. Jams, compotes, cucumbers, tomatoes... what else can you pamper your family with? If your garden beds are full of zucchini, then you can prepare a spicy salad with tomato sauce.

Your mark:

Cooking time: 3 hours 0 minutes

Quantity: 3 servings

Ingredients

Zucchini: 2 pcs. medium size
Bow: 3 pcs.
Carrots: 10 pcs. little ones
Fresh dill: bunch
Garlic: a few cloves
Tomato sauce: 120 ml
Salt: 1 tbsp. l.
Water: 125 ml
Vegetable oil: 2 tbsp. l..

Cooking instructions

Store jars of squash salad in a cool place.

The salad is so tasty that it doesn’t always survive until winter. Of course, this is a great addition to many summer dishes.

Zucchini salad in tomato sauce goes perfectly with boiled new potatoes. Serve it also with rice, pasta or buckwheat. The combination of such a spicy salad with meat would also be appropriate.

Korean zucchini for the winter - the best recipe

Spicy zucchini rolls pale in comparison to Korean zucchini; if you like spicy food, be sure to try it.

Ingredients:

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

Preparation:

Grate the zucchini and place in a saucepan.
Then you need to add carrots, onions, peppers, chopped garlic, refined oil, sugar and salt, seasoning, chopped herbs and vinegar, mix everything and leave to rest for 4 hours.
Then mix again, put in sterilized jars and cover with lids, put the jars in a pan, pour water into the pan and bring to a boil.
The preparations need to be boiled in this way for 25 minutes (for 500-700 gram jars), after which we close the lids and set the jars to cool with the lids down.

A very simple recipe for preparing zucchini: minimum time, excellent results

Great recipe that's easy to make. This salad should be stored in the refrigerator.

Ingredients:

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

Mix all the products and simmer over medium heat for about an hour and a half (depending on the ripeness of the zucchini), and then place in sterilized jars and roll up. Cool with the bottom up, in a blanket.

Mother-in-law's tongue from zucchini - step-by-step detailed recipe

Everyone will like this spicy snack called “Mother-in-Law’s Tongue” - it’s very tasty.

We will need:

2 kg. mature large zucchini;
1 kg. sweet pepper;
1 tbsp. vegetable oil;
1 cup of sugar;
2 chili peppers;
1 head of garlic;
1 tsp salt;
1 kg. tomato ketchup;
1 tbsp. vinegar 70%;
several bay leaves, a package of peppercorns.

Preparation:

Peppers and zucchini need to be washed, cleaned of tails and seeds and cut into large pieces into a saucepan.
The hot pepper should be cut into rings, mixed with garlic pressed through a special press and added to the vegetable mixture.
Then you need to put ketchup in a saucepan (if you like it spicier, you can use a spicy variety of ketchup), pour in oil and vinegar, add spices, salt and sugar.
Bring the mixture to a boil, reduce the heat and simmer for an hour.
The mixture should be poured into sterilized jars and rolled up.

Pickled zucchini - ideal preparation for the winter

The easiest way to prepare zucchini for the winter is to pickle it.

For the king of the table - pickled zucchini, we will need the following ingredients:

3 kg. young zucchini;
half a head of garlic;
1 tbsp. salt;
1 tbsp. Sahara;
2 tbsp. vinegar 9%;
2 tbsp. vodka.

You can add leaves and roots that you usually add to cucumbers or tomatoes - this could be currant and raspberry leaves, dill, horseradish, parsley.

Preparation:

Zucchini must be cut into thin slices and placed in jars (it is best to take 500-700 gram jars).
Place a few cloves of garlic and a couple of peppercorns in each jar.
Boil water (2 liters), add salt, sugar and vinegar, stir and pour over the zucchini.
Then roll up the lids and leave to cool upside down (preferably in a blanket).

Adjika from zucchini - simple and tasty

Zucchini adjika can be prepared in less than an hour, but I warn you - it is a spicy and tasty appetizer.

Ingredients:

3 kg. young zucchini;
0.5 kg of sweet pepper;
0.5 kg carrots;
1 kg of tomatoes;
1 tbsp. refined oil;
2 tablespoons each of salt, sugar, red hot pepper and vinegar 9%.

Everything needs to be crushed in a convenient way (I prefer a blender), mixed with spices, oil, and cooked for forty minutes. Then add vinegar, cook for a couple of minutes and put into jars, close with lids and cover with a blanket.

Zucchini lecho recipe

Do you love zucchini lecho as much as I love it? If yes, then pay attention to the recipe!

Ingredients:

2 kg each of fleshy tomatoes, sweet bell peppers (tastier with yellow or red peppers, green ones give a sharp taste) and zucchini (if they are not too young, it is better to peel and remove the seeds).
For the syrup you will need 0.5 cups of refined oil, apple cider vinegar and sugar, as well as 2 tbsp. salt.

These are the basic ingredients for classic lecho; if you want to diversify the taste, you can add pepper, garlic, dill and other spices.

All vegetables need to be cut into equal cubes, placed in a saucepan and cooked for 15 minutes after the start of boiling, and then add salt, sugar, oil and vinegar. The finished product is placed in jars (certainly after sterilization), sterilized for another 20 minutes, rolled up and turned over. Cool under the blanket.

Zucchini like milk mushrooms - step-by-step recipe

It’s very easy to surprise your family and guests with a new appetizer - prepare zucchini for milk mushrooms. Crispy, with a rich taste... mmm - this is a masterpiece!

Ingredients:

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

Preparation:

Vegetables need to be peeled and cut so that the pieces visually resemble chopped mushrooms.
Chop the garlic and dill, mix everything (including vinegar, oil and spices) and leave for several hours.
Sterilize jars and lids.
Place the zucchini with dill and garlic in jars, cover with lids and sterilize the jars by boiling for 10 minutes.
After this, the jars are rolled up, turned over and cooled. There is no need to cover with a blanket.

There are many recipes for pickled vegetables, but this recipe will surprise even experienced housewives.

Ingredients for a 0.5-0.7 l jar:

4 firm tomatoes;
small young zucchini;
half a sweet pepper;
some carrots and garlic.

For the marinade you need 3 cloves of garlic, 1 tsp. mustard seeds, 3-5 peppercorns, 1 tbsp vinegar, salt and sugar to taste.

Preparation:

Vegetables need to be cut into pieces.
Place garlic, peppercorns and mustard on the bottom of a dry jar.
Then lay out layers of sweet peppers, carrots, zucchini and tomatoes.
To prepare the marinade, you need to boil 300 ml of water, add salt, sugar (about 2 tablespoons each or to your taste) and vinegar and pour the marinade over the vegetables.
Cover the jars with lids and sterilize for 10 minutes.
Then roll up the lids, turn the jars over and cover with a towel.

Zucchini with mayonnaise - a delicious winter recipe

If you want to cook zucchini with mayonnaise for the winter, then you need to decide what exactly you want to cook - mayonnaise can be added to almost any winter salad. Squash caviar with mayonnaise turns out very tasty.

Zucchini (about 3 kg) needs to be peeled and grated (or chopped in a meat grinder), mixed with a can of tomato paste (250 grams is enough), put the scrolled onions in a meat grinder (0.5 kg) and add a 250 gram pack of full-fat mayonnaise. Then you need to add 3 tbsp. sugar, 2 tbsp salt, a little pepper to your taste, and half a glass of vegetable oil.

The mixture should be simmered over low heat for about an hour, then add spices and cook for another hour. The jars need to be sterilized (in the way that is most convenient for you), the caviar should be laid out and covered with lids. Turn the jars upside down, cover with a blanket and cool for about a day.

Zucchini like pineapples - an original recipe for winter preparation

Do you like experiments? Try making compote from zucchini - tasty and sweet, and the zucchini in it look like pineapples. The recipe is very simple and even a novice housewife can make compote.

Ingredients:

1 medium zucchini (it is better to take one that is not too old - young zucchini is much more tender);
5-7 plums, if possible, cherry plum should be used;
1 faceted glass of granulated sugar;
1 liter jar of water;
1 tsp vinegar (it is safest to use 9% table vinegar);
a couple of lemon slices.

Use my spice bouquet - a couple of allspice peas, 2 cloves, a couple of mint leaves (or half a teaspoon of dried mint), or make your own. You can try adding cardamom, orange zest and lemon balm.

What to do:

You need to prepare the zucchini for cooking - the zucchini needs to be thoroughly washed, peeled, seeds removed if necessary (you don’t have to remove them from young zucchini, the seeds are very soft), and then cut into rings - about a centimeter thick. If your zucchini has seen a lot in life, then it is better to cut it thinner.
Then wash the plum.
Place spices at the bottom of a liter jar (empty) - allspice, cloves, mint and vinegar.
We put water and sugar to boil, at this time we put zucchini, lemon and plum slices into a jar.
Fill with boiling syrup and set to sterilize for ten minutes (so that the water in the jars boils).
Then we seal it with airtight lids and wait a few days (at least).
Store canned food in a dark place (a pantry will do). Enjoy your health!

Spicy zucchini - photo recipe

The recipe for making spicy zucchini is very simple. For 1 kg of zucchini you will need:

bay leaf – 5 medium leaves;
allspice – 8 peas;
horseradish leaves;
parsley sprigs and dill umbrellas (for aroma);
a few cloves of garlic;
2 hot peppers;
for marinade: salt, granulated sugar and vinegar to taste

Yield: 4 half liter jars.

Cooking method

1. Wash the jars with soda and scald with boiling water along with the lids.

2. Cut the zucchini into half rings and transfer to a container.

3. Place horseradish leaves on the bottom of the jar, crumble an umbrella of dill and a few sprigs of parsley. Place a clove of garlic cut into several pieces and a couple of hot pepper rings.

4. Fill the jars with zucchini.

5. Boil water for the marinade: the proportion per liter of water is 100 grams of sugar and 50 grams of salt. Add bay leaf and allspice for flavor. After boiling, pour in vinegar.

6. Pour the prepared marinade over the zucchini, roll it up and cover it with a blanket. Leave the jars with the lids down for a day.

Perfect preparation without sterilization

A good housewife knows that winter zucchini preparations are an excellent alternative to complex salads and mushroom preparations, but preparing zucchini is much easier and they cost less. And if you cook zucchini without sterilization, then the entire preparation will take no more than half an hour.

Ingredients for 3 l:

1.5 kg of zucchini;
4 sprigs of parsley;
4 cloves of garlic;
3 tbsp. granulated sugar;
3 tbsp. l. fine salt;
6 tbsp. l. vinegar (take 9%);
a couple of bay leaves and a few black peppercorns.

What to do:

Wash and cut the zucchini (it’s best into slices, but you can cut it the way you like), soak in water for three hours, then drain the water.
Then you need to prepare a three-liter jar - wash it, pour a little water (about 0.5-1 cm) into the bottom, and put it in the microwave. As a rule, two and three liter jars do not fit in a microwave oven in height, so you can put the jar on its side. Run the microwave for 2 minutes - the water in the jar will boil and disinfect it - this is a great option for sterilization. Pour out the remaining water - the jar will dry in a couple of seconds.
Next, you need to put parsley, bay leaf, garlic and peppercorns in a jar, and place the zucchini as tightly as possible.
Fill with boiling water, cover with a lid and let rest for about twenty to thirty minutes.
After this, drain the water from the jar into a saucepan, add salt and sugar to the water and boil again, then add vinegar and pour the brine back into the jar.
Immediately after this, you need to roll up the jar, turn it over and wrap it in a blanket (until it cools down).

Easy and tasty zucchini preparations for the winter! And for a “snack” there’s another video recipe.

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A balanced sweet and sour marinade, garlic, spices and aromatic herbs are all you need for perfect canned zucchini. In addition, this recipe for rolling zucchini without sterilizing jars with preparations, which greatly simplifies the preservation process. But previously empty jars will still have to be sterilized if you want to ensure normal storage of canned zucchini in the apartment.

The ingredients below are enough for exactly two liter jars. Be sure to try this canned zucchini recipe, I’m sure you’ll love it!

Ingredients:

1.5 kg zucchini
greens (dill, horseradish leaf)
4 cloves of garlic per 1 liter jar

Marinade:

1 liter of water
100 g sugar
1.5 tbsp. with a heap of salt
125 ml. 9% vinegar
1/2 tsp. black peppercorns
2 allspice peas
bay leaf 3-4 pcs.

Preparation:

We sterilize empty jars in advance. This time I used an electric oven. The washed wet jars need to be turned over and placed on the oven rack; the washed lids should be placed next to the jars. We set the oven to 150 degrees, wait for the oven to reach temperature, and leave the jars for 15 minutes. All! The jars are ready for conservation.

We wash the greens in cold water, cut them into small pieces if necessary, and place them in prepared jars. Also at this stage, add garlic cloves to the jars.

Wash the zucchini, dry it with a towel and cut it into rings or half rings up to 1 cm thick.

Prepare all the ingredients for the marinade.

For the marinade, we will need a spacious pan that can easily accommodate all the zucchini. Pour water, add all the spices, vinegar and bring the marinade to a boil.

Place the zucchini in the boiling marinade, cover with a lid, and keep on the fire for 5-7 minutes. Periodically stir the zucchini with a slotted spoon to “bath” all the zucchini.

Place the zucchini in prepared jars with herbs. I do not put bay leaves in jars with zucchini so that its taste does not prevail over the other ingredients.

Bring the marinade to a boil and fill the jars with zucchini to the top.

Zucchini is rightfully considered a universal vegetable in cooking. It is often used in preparing main courses and snacks, and can also be preserved for the winter. Today, experienced housewives have developed many twisting technologies. This includes sourdough, pickling, and aging in marinade. To get a quality product, it is important to follow practical recommendations and strictly follow the instructions. Let's talk about everything in order.

Features of preparing zucchini for the winter

Harvesting. Zucchini is a fast-ripening vegetable, so it is important not to miss the ripening period to the required stage. Harvest once every 4-5 days, choose specimens no more than 20 cm long. Such zucchini should have a thin skin and a small seed chamber.
Removing the peel. The peel is removed to make the final product attractive. If you are canning young fruits, you can skip this step. In the case of removing the skins, first wash the vegetables. Then cut off the peel, capturing some of the pulp.
Shredding. If small zucchini (less than 10 cm in length) are used for pickling, you should not cut them. After removing the stalks, place the entire specimens in the jar. Fruits of other sizes are crushed into slices (rings), the width of which does not exceed 1.5-2 cm.
Preparing the marinade. The safety of canned food directly depends on the amount of the acidic component used to prepare the marinade. Citric acid, table vinegar or essence are used to twist dishes. It all depends on what you have on hand.
Adding spices. Dried herbs are used as an addition to the marinade. For zucchini, horseradish, parsley and dill, basil, tarragon, celery, peppercorns and cloves are most suitable. The seasonings listed are considered basic, but you can add other favorite spices to taste.
Amount of marinade. In order to determine the required volume of marinade, place the zucchini ready for pickling in a jar. Fill with regular filtered water, then pour this liquid into a measuring container. Multiply the resulting quantity by the number of containers for twisting. However, the filling of whole zucchini and sliced zucchini will vary. In the first case, there is a lot of space left, which is filled with spices. At the same time, a three-liter jar accounts for about 1.4 liters. marinade In the second case, you will need approximately 600 ml. fills.
Soak. Before canning fruits, they must be blanched. If you prefer to do without heat treatment, place the fruits in a container with cold water for 3 hours. During this period, the vegetables will be saturated with moisture, so they will not subsequently absorb part of the marinade. This move will prevent air from accumulating in the jar and further swelling of the lids.
Sterilization of containers. To preserve zucchini in a slightly acidic marinade, the jars are pre-sterilized. If the filling is sharp enough, you can do without boiling the container. In this case, pour the hot marinade over the fruits twice and then seal. In the case of canning fruits without sterilization, 2 or 3 liter jars are used. In all other variations, containers that fit in the pan in height are suitable.

Zucchini with horseradish: a classic of the genre

dill - 120 gr.
garlic - 5 heads
zucchini - 8 kg.
red capsicum - 10 pcs.
horseradish sheets - 3 pcs.
lemon balm - 1 bunch
parsley - 40 gr.
celery - 35 gr.
table vinegar (concentration 6%) - 550 ml.
salt - 330 gr.
water - 2.2 l.

The number of components is designed for 10 1 liter cans. Sterilize lids and containers in advance. You can do this by boiling or in the oven.
Sort through the fruits. Specimens with very thin skin and dense pulp are suitable for preservation. Remove the stems and rinse the vegetables with cold water. If you want nice, light-colored zucchini for cooking, cut off the skin completely.
Chop the vegetables into rings 1.5 cm thick. Pour water into the pan, bring to a boil, add chopped zucchini inside. Blanching takes 5 minutes, no more. After this, remove the fruits and immediately place them in cold water.
Sort through all the greens, eliminating yellowed and spoiled elements. Rinse with plenty of water. Chop the horseradish leaves into strips 3 cm thick, chop the dill. Peel and rinse the garlic cloves and cut into slices.
Hot red pepper is used for the marinade, wash it, cut off the area of the fruit in the area of the stalk. Do not touch the pulp, otherwise the canned vegetables will come out too spicy.
When all the liquid has drained from the zucchini washed under the tap, add chopped garlic and dill to them. Place celery, mint, parsley, horseradish, and red pepper at the bottom of each container. Place the zucchini tightly and sprinkle with spices again.
Boil 2.2 liters. drinking water with salt to dissolve the granules. After this, cool the marinade, pour in the vinegar solution. Pour the resulting liquid over the fruits in the jars and cover the necks with lids. Prepare a saucepan with high sides and a large bottom diameter.
Place the jars inside, fill with hot water and place on the stove. Bring to a boil, then simmer for another quarter of an hour. Remove the container with the seal, immediately tighten it with a key, and turn it over. Wrap in a sweatshirt or blanket and cool.

Honey canned zucchini

young zucchini - 2.5 kg.
water - 1.3 l.
salt - 65 gr.
honey - 70 gr.
garlic - 2 heads
sugar - 60 gr.
vegetable oil - 400 ml.
greens (any) - 100 gr.
vinegar essence - 15 ml.

The recipe was developed by Caucasian housewives. Using this technology, you can cook not only zucchini, but also other similar vegetables. To begin manipulating, sort and peel the zucchini. Cut them into slices (about 1 cm thick).
Start preparing the marinade. Pour water into the pan, add salt, honey, sugar, vegetable oil. Bring the mixture until the first bubbles appear, then boil for another 10 minutes. Cool, add vinegar essence, mix thoroughly.
Chop the zucchini into thick strips so that they fill the jars entirely. To prepare this recipe, it is better to use liter and half-liter containers. Place the fruits in the marinade and simmer for 10 minutes.
Sterilize the jars by placing them in a pan of hot water or in the oven. Wipe dry and do the same with the lids. Place 4 chopped garlic cloves, as well as 30 grams, on the bottom of each container. any washed greens.
Using a slotted spoon, remove the fruits from the pan with the marinade, place them in clean containers, and add the filling on top. The marinade should fill the jars completely. Roll up the container with a key, turn it over, and wrap it in a blanket.

vinegar 6% - 120 ml.
granulated sugar - 110 gr.
salt - 20 gr.
zucchini - 3 kg.
water - 3 l.
dill - 50 gr.
garlic - 3 heads
dill umbrellas - 3 pcs.
bay leaf - 10 pcs.
peppercorns - 20 pcs.
horseradish leaves - 2 pcs.
currant leaves (optional) - 30 gr.

The brine is prepared extremely simply; the ingredients are prepared in 3-liter jars. If necessary, increase the amount, observing the proportions. Prepare the jars by washing and boiling them.
Start cooking the brine. To do this, pour water into a saucepan, add salt and sugar, then bring to a boil. When the granules are completely dissolved, turn off the stove. After cooling, pour in vinegar.
Rinse the greens well. Chop the dill, cut the horseradish leaves into strips about 4 cm wide. Peel the garlic, cut into slices. Place dill umbrellas, chopped horseradish strips, peppercorns, garlic, bay, currant leaves and other available spices on the bottom of each container.
Sort and wash the zucchini, chop each fruit into discs (thickness about 1.5-2 cm). Place chopped vegetables in jars with herbs. Now boil the kettle, pour regular hot water over the zucchini, leave for 20 minutes. Drain the liquid and repeat filling steps 2 more times.
After this, immediately seal each jar and check the lid for leaks. Turn over and cover with a warm cloth. Leave for 20 hours until cool, take to the cellar.

Zucchini stew for the winter

sugar - 10 gr.
salt - 12 gr.
tomato paste or spicy ketchup (optional) - 80 gr.
wheat flour - 15 gr.
carrots - 120 gr.
bell pepper - 75 gr.
zucchini - 240 gr.
onion - 50 gr.
vegetable oil - 130 ml.
garlic - 5 cloves
greens (any) - 40 gr.

The ingredients are supplied per 1 liter jar. Increase or decrease the proportions if necessary. To start cooking, wash the greens and bell peppers. Remove all seeds from the latter and chop into strips.
Sort through the zucchini, eliminating spoiled specimens. Peel and remove the stalks of the zucchini, chop the vegetable into cubes. Wash and peel the carrots and pass them through a coarse grater. Chop the onion.
Fry the vegetables in a small amount of vegetable oil until golden brown. When you achieve the required consistency, add zucchini, bell pepper, salt and granulated sugar, herbs, crushed garlic, tomato paste, and flour to the frying pan.
Add the remaining oil, cover with a lid, and simmer for a third of an hour. Stir constantly to avoid burning. Heat the jars in the oven or sterilize them in boiling water. Dry and distribute the finished composition into containers.
Heat the oven to 120 degrees. Remove the baking sheet and place the jars without lids on it. Sterilize the stew for 1 hour, occasionally opening the door to remove excess moisture. Then remove with an oven mitt, tighten with a key, and cool with the neck down.

spice for Korean carrots - 30 gr.
young zucchini - 4.2 kg.
vegetable oil - 450 ml.
salt (not iodized!) - 60 gr.
vinegar solution (concentration 9%) - 260 ml.
garlic - 4 heads
carrots - 4 pcs.
sugar - 35 gr.

To prepare the salad, only young zucchini are used, and the salt should not contain iodine. Peel the vegetables from the stalks, grabbing part of the “butt”. Cut off the peel, chop into cubes or strips (the first option is preferable).
Peel the carrots, wash them, grate them. Combine with zucchini in a deep bowl. Start preparing the marinade. Peel the garlic and pass it through a press. Place the mixture in a separate bowl and add oil.
Stir, add vinegar, salt, Korean carrot spice, and granulated sugar. Mix well, pour the finished product into the mixture of carrots and zucchini. Use a wooden spatula. Leave the dish to soak for 5 hours.
Ceramic or glass dishes are used to connect the components; aluminum is not suitable. Otherwise, it will oxidize, causing a risk of poisoning. You can use enamel cookware that is free from chips and cracks.
While the zucchini is infusing, you need to wash and sterilize the jars. The same is done with lids. When the vegetables are ready, transfer the contents to a container and cover. Place in a pan of hot water and boil for 10 minutes.
Next, immediately remove the finished canned food, seal it with a special key and turn it upside down towards the floor. Covered with a blanket, let the seamer cool completely, then put it in the cold.

Mustard canned zucchini

zucchini - 12 kg.
onions - 160 gr.
garlic - 1.5 heads
granulated sugar - 1.4 kg.
mustard seeds - 450 gr.
table vinegar (9%) - 1.6 l.
water - 1.6 l.
salt - 275 gr.

To prepare the twist, young or medium-sized fruits are used. In the case of the latter option, the seed cup must be completely cut out.
To begin the procedure, wash and peel the vegetables and chop them lengthwise. If desired, you can cut off the peel and “butts”. Each oblong piece must be chopped into thin strips (about 9 cm long). The display is carried out in half-liter containers.
Pour water into a saucepan, bring to a boil, add sugar and salt. When the crystals dissolve, pour the mixture over the zucchini placed in the jars. After 45 minutes, remove the fruits. Pass the garlic and onion through a meat grinder, sprinkle the mixture onto the vegetable slices.
Add parsley seeds here and stir. Place back into a sterile container and let marinate for 4 hours, covered. Drain and filter the filling, heat it again, and season the zucchini.
Place in a wide-bottomed saucepan and fill with hot water up to the hangers. Pasteurize for a quarter of an hour, then remove, tighten with a key and let cool.

It’s easy to prepare zucchini twist for the winter if you follow the step-by-step instructions. Always wash and dry containers before packing components. Consider popular recipes such as zucchini stew, vegetables in honey or mustard sauce. Preserve the dish with horseradish or resort to cooking technology without sterilization.

Video: how to cook pickled zucchini for the winter

If every winter you have a desire to try something unique and new, then the recipes below will come in handy. These zucchini preparations have many advantages; such canning will perfectly complement the winter cellar. The preparations do not require sterilization, so any housewife can easily prepare them.

Rice and zucchini salad

Required ingredients:

Zucchini – 2 kilograms
Carrots - 1 kilogram
Young tomatoes – 1 kilogram
Rice - 2 cups
Water – 500 milliliters
Vegetable oil – 1 cup
Salt – 3.5 tablespoons
Sugar – 0.6 cups
Vinegar 9% - 100 milliliters.

The capacity of the measuring cup is 250 milliliters.

Cooking method:

Before you start cooking, you should start preparing the food. Grate the carrots on the smallest grater, and the onion can be cut into simple rings. We also cut the zucchini into cubes, but a little larger.
You need to take a saucepan in which the salad will later be cooked, and grate the tomatoes into it.
Pour oil into the grated tomatoes and add salt and vinegar.
Mix the resulting mixture thoroughly.
Then pour onions and carrots into the tomatoes. Mix again and leave on low heat for fifteen minutes.
We also add pre-chopped zucchini to a common pan and simmer until the zucchini begins to release juice.
Now it's the turn of rice. Fill the container with rice, fill the entire mixture with water and cover with a lid.
In twenty minutes everything will be ready.
Then stir the contents of the pan, gradually pouring vinegar, and cook again for five minutes.
At this time, the aroma will give off marigolds, which indicates complete readiness.
The finished dish should be placed in small jars and covered with lids.

After the workpieces have cooled, they can be stored in the basement.

In Korean

For this dish we will need:

Zucchini – 1 kilogram
Carrots – 150 grams
Onions – 150 grams
Bell pepper – 2 pieces
Garlic – 1 head
Parsley with dill - a small bunch each
Vegetable oil – 4 tablespoons
Vinegar 9% - 4 tablespoons
Sugar – 4 tablespoons
Salt – 2 teaspoons
Spices for Korean carrots – 1 teaspoon

Cooking method:

We peel a kilogram of zucchini and then grate it on a special grater, which is designed for making Korean carrots.
We also grate the carrots themselves into thin strips.
The onion should be peeled and cut as thin as possible to form half rings.
Bell pepper is also cut into small strips.
You can simply chop the greens finely using a knife.
Grind the garlic through a crusher.
Place all prepared ingredients in one pan and add the remaining spices.
You need to mix everything well so that each vegetable can be soaked in the marinade.
The resulting mixture with vegetables should sit in the refrigerator for about two hours.
While the salad is soaking in the marinade, you can sterilize the jars. This can be done in a microwave oven or in a water bath.
Then put the salad into jars and screw on the lids.
We lower the filled jars to the bottom of the pan and pour water into it.
Then put this pan on low heat and boil the contents of the jar for about fifteen minutes.
After the workpieces have cooled, you can put them in the basement.

Canned carrots: a delicious salad recipe

To prepare this dish we will need:

Zucchini – 0.6 kilograms
Carrots – 1 medium
Horseradish leaf – 1 small
Garlic – 3 cloves
Hot pepper - centimeter piece
Hot peppercorns – 5 peas
Bay leaf – 2 pieces
Table vinegar - 1 tablespoon
Salt – 1 tablespoon
Cherry leaf – 2 pieces

Cooking method:

Cut the main ingredient into half rings, no more than 1 centimeter thick.
Peel the carrots and cut them into thin pieces, approximately 2 millimeters each.
Greens can be washed and cut using kitchen scissors.
The garlic should also be divided into three parts, each clove.
Thoroughly wash and sterilize the jars. To do this, you can use a water bath or microwave.
We fill sterilized containers with chopped herbs and spices with garlic.
Next we place the pieces of zucchini, which were previously steamed in the air fryer.
You can dilute the green background with pieces of red carrots.
To be able to put more into one jar, it must be shaken periodically.
When the dishes are filled to the very edges, add the remaining greens.
Pour 300 milliliters of water into a small saucepan and add salt.
You need to boil the water until the salt is completely dissolved.
When the salt has dissolved, immediately remove the brine from the stove and pour it into jars.
Then add vinegar and screw on the lids.

In winter, when the time comes to try a delicious salad, you can mix it with mayonnaise for a richer taste.

Crispy Zucchini Recipe: The Perfect Winter Snack

The original taste of this simple childhood dish is hard to forget. Canned fruits have an appetizing crunch and go well with any savory foods. They will appeal not only to adult gourmets, but also to children, adding variety to a winter lunch.

For the recipe you will need:

zucchini – 6 kg;
5 pieces. sweet pepper;
garlic – 6 cloves;
2 umbrellas of dried dill;
4 large laurel leaves;
half a bunch of parsley;
horseradish leaves – 15 g;
3.5 liters of clean water;
300 ml vinegar;
5 tablespoons of sugar;
20-30 pcs. black pepper (peas);
5 dining spoons of salt.

Before you start cooking, you need to prepare glass jars of any size. Rinse the dishes thoroughly and set aside.

How to cook:

Take a 4 liter saucepan and fill it with water for brine. Pour 5 tablespoons of salt and sugar into the vessel.
Add the bite to the boiling liquid.
Wash and chop the greens for the marinade. Horseradish leaves - into strips of 5 cm.
Peel the garlic. Cut large cloves in half.
Place dill, parsley, and horseradish leaves at the bottom of the jars. Add garlic pieces and a few peppercorns.
Wash the zucchini and cut into pieces: slices or quarters.
Place the vegetables in containers and pour boiling marinade over them. Cover the future preservation with lids, tightening each with a preservation key.
Turn the containers with zucchini upside down and wrap them in warm cloth. They should stand for a day until completely cooled.

You can add black currant leaves to the herbs, which will give the dish a refined taste.

Recipe for sterilization - long but reliable

Long-term storage of preserved food in a warm apartment can lead to product deterioration due to the proliferation of microorganisms. By preparing the preparation according to a more complex recipe, you will extend the shelf life of the snack.

To do this you will need the following products:

4-5 kg of young zucchini;
15-25 g horseradish leaves;
a small bunch of parsley;
3 pcs. bay leaves;
6 large spoons of sugar;
half a large head of garlic;
5 tablespoons of dinner salt;
vinegar – 300 ml;
3.5 liters of water.

It will take longer to cook than the recipe without sterilization, but canned zucchini will last longer. This procedure will reduce the likelihood of the jars swelling and exploding.

How to cook:

Wash glass containers thoroughly.
Place a 4-liter saucepan on the fire and pour in 3.5 liters of water with pepper, sugar and salt.
Chop the washed greens and peel the garlic.
Place parsley, dill and other herbs in jars. Throw in a few chopped garlic cloves.
Add vinegar to boiling water according to the recipe.
Cut the zucchini into slices and place in a bowl, fill with brine. Cover the preserves with lids, rolling them with a key.
Find the largest saucepan, line the bottom with a towel and place jars of zucchini in it. Set on fire and sterilize for 10 minutes after boiling.
Wrap the containers turned upside down with a warm blanket and wait until they cool down. To do this, install them under the table or in another place where they will not interfere with movement.

Add mustard seeds to the recipe. This will protect the workpieces from “explosion”.

Zucchini with mayonnaise - a dish for all times

Mayonnaise salad is perfect for a holiday table. The fruits, marinated in the sauce, acquire a delicate and piquant taste. Cooking the dish does not require complex ingredients.

Take the following components:

4 kg of zucchini;
half a kilo of carrots;
4 large spoons of salt;
half a kilo of onions;
250 ml vegetable oil;
6 large spoons of sugar;
250 g mayonnaise;
250 ml vinegar;
1 pack of ground black pepper.

Immediately before the culinary process, glass jars should be thoroughly washed and scalded with boiling water to prevent microorganisms from entering the preserves.

Zucchini is prepared as follows:

Grate the carrots into small strips, and cut the zucchini in the same way.
Finely chop the onion.
Mix vegetables with mayonnaise. Add herbs and spices.
Place thoroughly mixed products into prepared jars and cover with lids.
Sterilize the preserves for 40 minutes in a large saucepan of boiling water.
Turn it upside down and wrap it in a blanket. Wait a day for it to cool down.

You can use an oven to sterilize jars. Wet vessels are placed with the neck up, and dry vessels - down. The oven heats up to a maximum of 150-160 °C, otherwise the containers will burst. Sterilization takes from 10 to 25 minutes depending on the volume.

Zucchini with chili sauce - a side dish for real men

The spicy, sweet and sour snack has gained considerable popularity among gourmets. Men will appreciate the extraordinary taste of the dish and will demand more. The vegetables turn out very crispy and aromatic.

To create 1 jar of preparations for the winter, take the following products:

1 kg of zucchini;
1 laurel leaf;
650 ml water;
a quarter glass of vinegar;
half a small onion;
a quarter glass of sugar;
half a tablespoon of salt;
5 peas each of black and allspice;
half a medium carrot;
1.5 tablespoons of chili sauce;

To create preserved zucchini, prepare glass jars. They should be thoroughly washed and sterilized. This will prevent germs from getting into the dish.

How to cook:

Cut washed and peeled zucchini, carrots and onions into rings.
Place peppercorns and a bay leaf at the bottom of the jar.
Place the vegetables on top, pressing them tightly into the container. After sterilization, their volume will become smaller.
To prepare the marinade, combine sugar, salt and chili sauce in a saucepan. Add vinegar to the mixture. Fill with water and put on fire.
Stir with a fork or whisk until a smooth red liquid is achieved. Bring to a boil.
Cover the zucchini with a tablespoon to prevent the jars from bursting and slowly pour the marinade all the way to the neck of the vessel.
Choose the largest pan and line the bottom with a towel. Place the preserved food in it and fill it with water. It is necessary to bring the liquid to a boil and wait 7 minutes if the jars are 1 liter in volume. For 1.5-liter vessels, the sterilization time is 15 minutes.
Roll up the containers with lids using a special key, and then place them upside down, wrapping them in a blanket to cool slowly.

Properly sterilized canned food can be stored even in a regular pantry.

Zucchini with satsebeli sauce – notes of Georgian cuisine

The appetizer will be an excellent side dish for baked, boiled or fried poultry. Zucchini combines effectively with Georgian satsebeli sauce, creating an original taste.

To create the dish you will need the following composition:

zucchini – 3 kg;
6 pcs. onions;
vinegar – 180 ml;
sugar – 1 glass;
1 tablespoon crushed black pepper;
satsebeli sauce – 380 g;
1 spoon of dinner salt;
dill and parsley;
240 ml vegetable oil.

The jars are pre-washed under hot water and then sterilized in a convenient way. Then they begin to prepare the zucchini with satsebeli.

How to cook:

Cut the onion and zucchini into pieces.
Prepare the marinade by mixing satsebeli, vinegar, sugar, oil, salt, herbs and pepper in a large bowl.
Add the previously prepared vegetables to the vessel. Stir and leave to soak overnight. If the vegetables give little juice, compensate with water.
Place the zucchini in jars along with the liquid and sterilize for 40 minutes. in the oven.
Roll up the lids and place them in a secluded corner, insulated with a blanket.

Satsebeli in this recipe can easily be replaced with tomato sauce or tomatoes. Try experimenting with different ingredients.

Zucchini salad

Ingredients:

3.5 kilograms of zucchini
8 bell peppers
8 yellow tomatoes
8 young bulbs
0.6 liters of tomato paste
0.6 liters of water
1.5 tablespoon sugar
1.5 tablespoon salt
250 milliliters vegetable oil
10 grams citric acid

Cooking method:

Cut all ingredients into small whole cubes, one centimeter each.
The onion can be cut into half rings (preferably cut into thin slices).
Place all ingredients in a saucepan, add water and add tomato paste.
Cook everything over low heat with the lid on for thirty-five minutes.
Sterilize the containers and place the resulting mass in them.
The jars can be screwed or rolled with a machine.
Once they have cooled, you can put them in the basement.

Mother-in-law's tongue

This is an excellent salad that can decorate absolutely any holiday table in the kitchen.

Ingredients:

Zucchini – 3 kilograms
Bell pepper – 1 kilogram
Red tomato - 500 grams
Garlic – 2 heads
Hot pepper – 1
Sugar – 100 grams
Salt – 2 tablespoons
Allspice – 4 peas
Cloves – 3 buds
Water – 250 milliliters
Sunflower oil – 250 milliliters
Table vinegar – 3 tablespoons

Cooking method:

Rinse the tomatoes thoroughly and grind in a meat grinder.
Peppers can also be ground in a meat grinder.
Zucchini should be cut into small cubes, the length of which should be about ten centimeters and the width no more than one centimeter.
Along with the pepper, you can also add peeled, crispy garlic cloves.
You need to take a deep saucepan and place all the twisted ingredients in it.
We add salt and spices there, of course, do not forget about sugar so that the dish does not give off a very salty note.
Pour filtered water and refined vegetable oil, which is odorless, into the same pan. This is very important, because flavored oil can spoil the taste of the dish.
The resulting mixture must be carefully moved and placed on low heat.
As soon as the mixture begins to boil, you can add chopped zucchini, which was first steamed in a slow cooker.
The mixture must be stirred again and left on the fire for about twenty minutes.
After time has passed, you need to pour in table vinegar. This is necessary so that the preservation can retain its beneficial properties for as long as possible.
Now you need to boil the entire dish for five minutes, and the pan can be removed from the stove.
The resulting mass must be placed in jars that have been sterilized in advance.
It should be remembered that the lids also need to be sterilized. After the jars are screwed, you can put them in the basement.

This dish can be eaten with satsebeli or chili sauce.

Instant marinated zucchini (video)

Zucchini is a unique herbal vegetable with a multicomponent vitamin composition. The first season of harvesting young fruits always falls at the beginning of summer. Housewives prepare succulent dishes from them. However, zucchini can also be rolled into jars to enjoy in winter. In this article we will share with you great recipes canned zucchini with photo.

The very first canned zucchini recipe, which we will tell you about, is very popular among housewives. The zucchini turns out crispy, aromatic and tasty.

For 8 liter jars you will need to do the following:

Wash 5 young zucchini, cut them into rings (make sure they are at least approximately the same thickness).
Wash the jars.
Next, prepare the brine:

pour 3.5 liters of clean water into a large saucepan
immediately pour 6 tablespoons of salt and 5 tablespoons of sugar into the water
after the water boils, pour 300 ml of vinegar into it

Prepare greens for canning:

wash and chop the dill (it is advisable to use dill blossoms - one in each jar)
several horseradish leaves must be cut into strips 5 cm wide
peel 24 cloves of garlic (3 cloves in each jar)

Place on the bottom of the jars:

all of the above ingredients except zucchini
5 black peppercorns each
2 bay leaves each
a few leaves of currant or dill (as you like)

Place zucchini on top of the greens so that the jars are completely filled to the top.
Pour boiling brine over the zucchini and then roll them up.
Place the jars to sterilize (although this recipe can be canning zucchini for the winter without sterilization):

place several rolled up jars in a deep saucepan
fill them with water and place on the stove so that the jars are in boiling water for 10 minutes

In the above manner can you can can zucchini not only young people. Ripe ones are also suitable for this recipe. Believe me, your household will appreciate this snack not only because it will be delicious. It will also be low in calories. Calorie content of canned zucchini per 100 g is 22 calories.

Canned zucchini "Mother-in-law's tongue"

Canning zucchini for the winter possible in different ways. If you like savory snacks, then you may like the recipe we present next.

In that recipe for canned zucchini for the winter In addition to zucchini, tomatoes and hot peppers are used. We will present in step-by-step instructions the amount of ingredients for 4 liter jars:

Wash 3 kg of young zucchini. If you use ripe fruits, you will need to peel them. Cut them so that they look like “tongues”.
The same number of tomatoes should be washed and cut into slices of any size.
5 sweet peppers need to be cut into slices, having previously cleared them of seeds.
Tomatoes and peppers must be blended with a blender. If you do not have this kitchen appliance at your personal disposal, use an ordinary meat grinder. Pour the resulting mass into a saucepan and bring it to a boil.
Peel 4 cloves of garlic and 2 hot peppers. Chop them finely with a knife.
Add to the boiling tomato mixture:

prepared zucchini
250 ml of any vegetable oil (sunflower is recommended)
100 ml vinegar (preferably 9%)
8 teaspoons sugar
6 teaspoons salt
prepared hot peppers and garlic

After the zucchini has boiled for 35 minutes, you can pour them into sterilized jars and roll them up.

Using this recipe, you will succeed delicious canned zucchini, which will be an excellent side dish for any meat dish in the winter cold.

Recipe for canned zucchini and beans

For those who are interested, can zucchini be canned? with legumes, we will tell you a wonderful recipe for a very satisfying salad. It uses beans, which give the snack a special taste.

In the version below canned zucchini salad and beans, the amount of ingredients for 4 liter jars is presented:

First process 3 kg of zucchini. If you have them young, then simply cut them into cubes of the same size. If they are mature, then, as usual, peel off the peel and seeds, which can significantly spoil the taste of the future preparation for the winter.
Wash half a kilogram of juicy red tomatoes. Pour boiling water over them to remove the skin, then puree them in a blender. You should have 500 ml of tomato puree.
Wash a pound of bell pepper (any color). Peel the vegetables so that there are no seeds or membranes left in them. Cut the pepper either into strips or into cubes (whichever you prefer).

Boil 2 cups of beans.
Mix in one saucepan:

tomato puree
beans
peppers and zucchini
1 cup of sugar
one and a half tablespoons of salt and the same amount of vinegar
1 teaspoon ground red pepper
350 ml vegetable oil

Place the pan on the heat to cook the vegetables for one hour.
After this, pour the preparation into sterilized jars, roll them up and lower them into the basement.

Korean canned zucchini

Next we would like to introduce you to the recipe. canned zucchini with photos for the winter, which will appeal to lovers of very spicy snacks. It can be served as a vegetable side dish for many dishes, not only from meat or fish, but also from regular potatoes or pasta. You will no longer have to pay money for store-bought seasonings, because the best of them will always be on your table as soon as you want to treat yourself and your loved ones with a spicy, spicy dish.

We tell you how to preserve zucchini in jars for the winter in Korean(the number of ingredients is indicated based on how to roll up 4 half-liter jars):

Wash and cut into very thin strips (if you have a special grater, then it is better, of course, to use it):

3 kg zucchini
half a kilo of carrots
6 bell peppers

Peel 3 heads of garlic. Each clove must either be grated on a fine grater or use a garlic press. Add any chopped herbs to the garlic (as a rule, parsley and dill are used to taste).
Separately prepare the marinade for vegetables. Stir in one glass of sunflower oil:

200 g 9% vinegar and the same amount of sugar
2 tablespoons salt
special seasoning for carrots in Korean

Pour the prepared marinade over the vegetables, and then put them in the refrigerator, where they should stand for 4 hours.
During this time, you need to sterilize the jars.
Place the mixture in jars. Roll everything up and take it down to the basement.

Zucchini jam recipe

Vegetables such as zucchini can be used to preserve not only good snacks, but also excellent sweet jam. Surprisingly, after cooking, zucchini can change so much that the guests you decide to treat with sweets will never even guess that the jam is made from banal zucchini. If you like to surprise in the kitchen, we present you a good and very simple recipe for zucchini jam for 2 liter jars:

Wash and peel 1 kg of zucchini. In this case, it doesn’t matter at all whether they are young or mature. Cut them into 1.5 by 1.5 cm cubes.
Sliced zucchini must be covered with one kilogram of sugar. Vegetables in this state must stand for at least a day to be completely soaked. The result should be a syrup (because the zucchini will release juice), on the surface of which pieces of vegetables will float.
Place the container with the candied vegetables on the stove. Bring everything to a boil and let the jam simmer for 10 minutes. After 5 hours, repeat the process. This should be done until the mass thickens.
Before the last cooking, add a couple of lemons chopped in a blender to the jam so that the preparation is not cloyingly sweet.
Pour the jam into jars and roll it up.

With this sweetness you can bake pies, make delicious creams for cakes, pour it over ice cream and other desserts. It all depends on your imagination and taste preferences.

We hope that all the recipes we have shared with you will be useful to you in the kitchen this year. Do everything possible so that your family can eat plenty of zucchini throughout the year, and not just during the harvest season!