Zucchini for the winter: proven and tasty recipes. Zucchini preparations: “Golden recipes Zucchini caviar with tomato sauce

Zucchini preparations for the winter take pride of place on my modest culinary site. I carefully collected all the zucchini recipes for the winter from different people over the years to create my own collection of proven recipes for zucchini preparations.

It’s very convenient to open the page during the season: and canning zucchini for the winter - recipes with photos in front of your eyes, you just need to buy the necessary ingredients on the market and start canning. Despite the fact that many people consider preparing zucchini for the winter as “relics of the Soviet past” and prefer frozen products, I do not agree with this opinion.

If you prepare zucchini for the winter according to proven recipes, then canning zucchini for the winter is very tasty, especially in winter, and significantly saves time on daily preparation of salads. I also freeze zucchini for the winter; I have a freezer up to the ceiling for this purpose. There are nuances to freezing zucchini, and I will tell you how to properly freeze zucchini in the next article.

Now let's get back to canning zucchini. Zucchini canning for the winter amazes with its variety, and I am very glad that now recipes for canning zucchini are much more interesting than during my Soviet childhood. For example, my mother and grandmother never preserved adjika from zucchini, lecho from zucchini, mother-in-law’s tongue from zucchini for the winter or zucchini for the winter in Korean, and no one had ever heard of zucchini jam.

Thanks to the Internet, housewives learned what canning zucchini for the winter is - recipes with photos, when every step is photographed and described in great detail. And it is precisely these recipes for zucchini preparations that will be discussed in this article.

I bring to your attention, dear friends, zucchini preparations for the winter - the best recipes, which I have tested several times, which I hope you will like. All winter zucchini preparations presented on the page are finger-licking recipes. And this is no exaggeration at all!

Friends, what are your favorite zucchini preparations? Please share your successful recipes for preserving zucchini for the winter in the comments!

Finger-licking zucchini for the winter

A simple and tasty recipe for zucchini with a lid that fully lives up to its “finger lickin’ good” name. It should also be noted that zucchini is prepared for the winter “finger-licking”, without sterilization, which greatly simplifies the process of preparing zucchini for the winter. You can see how to cook finger-licking zucchini for the winter (step by step recipe with photos).

Zucchini like milk mushrooms

I have one wonderful recipe for you - zucchini under milk mushrooms for the winter. Yes, yes, as a result of pickling and canning, zucchini becomes similar to mushrooms in taste and density. This preparation turns out to be very budget-friendly and affordable if you talk about finances, but very tasty and beautiful if you evaluate its qualities. See recipe with photo.

Spicy adjika from zucchini for the winter

I suggest you prepare adjika, but not simple adjika, but zucchini adjika for the winter. Yes, yes, you can even make adjika from zucchini, can you imagine? This once again proves how versatile this vegetable is. How to cook, see.

Zucchini salad for the winter with cabbage, tomatoes and carrots

Preparing zucchini salad for the winter with cabbage without sterilization. This vegetable appetizer has long been a success in my family and traditionally takes one of the places of honor on the table. It's easy and quick to prepare. It is enough to chop all the vegetables, stew them together, put them in sterilized jars and roll them up using a special machine. How to cook, see.

Pickled zucchini for the winter without sterilization in a liter jar

Dear friends, based on your numerous requests in the comments, I have prepared for you a recipe for pickled zucchini for a liter jar. We will cook zucchini in a liter jar without sterilization - with triple filling, which greatly simplifies the entire canning process. Marinated zucchini for the winter without sterilization turns out very tasty, juicy and crispy. The herbs and spices make them incredibly flavorful. I wrote about how to seal zucchini in liter jars.

Zucchini caviar "You'll lick your fingers"

So I became interested in what would happen in the end. Looking ahead, I will say that the result did not disappoint me at all. Even though the squash caviar “You'll Lick Your Fingers” is prepared at home, it turns out very similar to the store-bought caviar that was sold when I was a child. Recipe with photo.

Zucchini salad for the winter with rice

I suggest you try to prepare a very tasty zucchini salad for the winter with rice. The result is a hearty and juicy zucchini appetizer that can be served cold as a salad, or reheated to create a full-fledged lean stew with summer vegetables. Looking ahead, I will say that this winter salad of zucchini and rice is prepared without sterilization, from simple and affordable ingredients. You can see how to prepare zucchini salad for the winter with rice.

Pickled zucchini for the winter without sterilization according to my grandmother’s recipe

I make this recipe for pickled zucchini without sterilization every year. Crispy, moderately salty and spicy with herbs, they are perfect for meat, poultry and fried potatoes. Therefore, we are always in great demand for fragrant and tasty pickled zucchini for the winter. You can see the recipe with step-by-step photos.

Zucchini salad for the winter with carrots and onions

Looking for a new zucchini salad for the winter? Be sure to check out the winter zucchini salad with carrots and onions. It has a fairly simple recipe, inexpensive ingredients, but excellent taste and a very presentable appearance. You can see how to prepare zucchini salad for the winter with carrots and onions.

Zucchini salad for the winter in Korean

A very tasty and spicy zucchini salad for the winter. If you cook it, you definitely won’t regret it! Recipe with step by step photos.

Canned zucchini for the winter with carrots

The zucchini turns out very beautiful and appetizing, with an interesting spicy taste. Be sure to prepare this homemade preparation for the winter so that you can enjoy delicious vegetables even in the off-season. Recipe with step by step photos.

Delicious adjika from zucchini for the winter

This zucchini adjika has a very interesting taste: quite spicy (thanks to the garlic), but at the same time envelopingly soft (precisely because of the zucchini). Recipe with step by step photos.

Zucchini jam with lemon

You can see how to make delicious zucchini jam with lemon.

Zinaida Sergeevna's zucchini lecho

You can see how to prepare delicious and aromatic zucchini lecho from Zinaida Sergeevna

Zucchini salad for the winter “Mother-in-law’s tongue”

How to prepare zucchini salad for the winter “Mother-in-Law’s Language”

Zucchini is a healthy and very tasty vegetable. Many people are probably familiar with the taste of winter preparations made from this vegetable. Just look at the pickled zucchini or the caviar made from it, it’s simply delicious!

But that’s not all that can be made from this healthy vegetable. It can be added to various salads, pickles, and combined with tomatoes, eggplants, peppers and other vegetables. Cooked zucchini always turns out crispy and juicy.

Few housewives can boast of their skill in preparing zucchini for the winter. But we can fix everything!

Thanks to the tips of our culinary experts, you can prepare delicious preparations for the winter from zucchini - mother-in-law's tongue, lecho, pickled zucchini, caviar with vegetables.

We offer you golden recipes for preserving this miracle vegetable.

The best recipes for zucchini preparations for the winter

Salad "Mother-in-law's tongue"

Components:

• Long zucchini - 2 kilograms;
• Hot pepper – 1 pod;
• A kilogram of carrots;
• A kilogram of ripe tomatoes;
• Onion – 5 medium heads;
• 200 grams of tomato paste;
• Half a kilogram of granulated sugar;
• Half a liter of hot water;
• Table vinegar – 2 teaspoons;
• 2 large spoons of salt;
• Vegetable oil – 1 cup.

How to make “Mother-in-Law’s Tongue” zucchini salad for the winter:

1. First, we prepare the jars. They need to be washed with kitchen detergent or baking soda and rinsed several times;
2. Then we dry and sterilize the jars. You can sterilize them by steaming, in the oven, over a kettle - at your discretion;
3. We leave the sterilized jars aside and give them time to cool;
4. Next we move on to the vegetables. Carrots and zucchini need to be thoroughly washed to remove dirt. To do this, you can use a special brush and baking soda. Using a brush and soda, you need to clean the dirt from the folds of the carrots;
5. After this, remove all the skin from the vegetables;
6. Place the tomatoes in a cup, pour hot water over them and leave to stand for a couple of minutes. Then remove the skin; after boiling water it will be easy to peel off;
7. Using a vegetable cutter or carving knife, cut the zucchini into thin slices;
8. Peel the onion and chop into small cubes;
9. Rub the carrots with a coarse grater;
10. Cut the tomatoes into small slices;
11. Hot peppers need to be chopped into small pieces or grind in a blender;
12. Next, we begin to form the rolls. Place onions, carrots and tomato slices on each zucchini slice and roll into rolls;
13. Then add oil to a spacious container with a thick bottom and place on the fire;
14. Add tomato paste, vinegar, hot pepper, granulated sugar and salt to the oil. Mix everything;
15. Pour half a liter of hot water into it and put the rolls there;
16. Boil the rolls until boiling and boil for 15 minutes;
17. Place the finished rolls in jars and fill with marinade;
18. We screw the lids on the jars, put them upside down in a warm place, and cover them with a blanket;
19. After this, we store the zucchini preparations for the winter in a dark, cool place.

Acute treatment

What you will need:

• Zucchini – 2 kilograms;
• Tomatoes – 2 kilograms;
• A kilogram of sweet pepper;
• Garlic – 3 medium heads;
• Purple onion – 3 heads;
• Hot pepper pod;
• Sugar – 1 glass;
• Table vinegar – 100 ml;
• Salt – 2 large spoons;
• A bunch of dill and parsley.

Let's start preparing zucchini lecho for the winter:

1. First of all, prepare the vegetables. Wash the tomatoes thoroughly, remove the skin, cut into small slices and place in a container;
2. Place the tomatoes on the fire and cook until boiling;
3. In the meantime, wash the carrots from dirt and grind them with a coarse grater;
4. Remove the skins from the onion and cut into medium pieces;
5. Peel the husks from the garlic, cut the hot pepper into pieces. Grind the garlic, hot peppers and onions through a meat grinder;
6. Then put the entire rolled mixture into a container along with the tomatoes, add the grated carrots and cook for 5 minutes after boiling;
7. Next, wash the zucchini, peel off the skin and cut into medium cubes. Place in a saucepan with the remaining ingredients;
8. Meanwhile, wash the bell peppers, cut them and remove the seeds. Cut into medium pieces and place in a container with vegetables;
9. Add some salt, add sugar and simmer for half an hour;
10. 5 minutes before readiness, add table vinegar, finely chopped herbs and mix;
11. Place the finished lecho in pre-sterilized jars and roll up the lids;
12. Place them upside down, cover with warm material and leave to stand until completely cool;
13. You can store zucchini lecho in a cool, dark place.

Pickled zucchini

What you will need:

• Young zucchini - half a kilogram;
• Carnation – 5 inflorescences;
• Bay leaf – 2 leaves;
• Black and white pepper in peas – 6 pieces.

Ingredients for marinade:

• Granulated sugar – 2 large spoons;
• Salt – 2 small spoons;
• 1000 ml water;
• 150 ml table vinegar.

Preparing pickled zucchini for the winter is done as follows:

1. First, prepare the zucchini. We wash them thoroughly to remove dirt;
2. We remove all the peel from the vegetables; it can be cut off with a regular carving knife. Cut off the stalk;
3. Then cut the peeled zucchini into small circles of equal thickness, about 1 cm;
4. The jars need to be washed, for this you can use detergent or baking soda. Rinse and dry;
5. Next, we sterilize them in the oven or steam;
6. Place pieces of zucchini in sterilized jars;
7. In jars with the zucchini we put bay leaves, clove inflorescences, white and black pepper in pots;
8. Next, add water to a separate container and place on the fire;
9. Then add granulated sugar, vinegar, salt to the water and boil until the salt and sugar are completely dissolved;
10. Next, pour the prepared marinade over the zucchini;
11. Screw the lids on the jars;
12. Place it upside down and cover it with a blanket;
13. Zucchini preparations should be stored in a cool, dark place.

Top recipes for delicious squash caviar for the winter

With eggplant and other vegetables

What you need for the recipe:

• Zucchini - half a kilogram;
• 3-4 eggplants;
• Carrot – 1 medium piece;
• 300 grams of onions;
• 2 pieces of sweet pepper;
• Garlic – 5 cloves;
• 4-5 tomatoes;
• Table vinegar – 1 small spoon;
• Salt and black pepper to your taste;
• Half a glass of sunflower oil.

But you can also make sweet zucchini preparations, for example, jam. the best ways.

Read about how to pickle tomatoes in jars for the winter. Salted tomatoes will be in demand by guests at any feast.

Every housewife can cook eggplants like mushrooms, you just have to look. Happy preparations!

How to prepare squash caviar with other vegetables for the winter:

1. Preparing the vegetables. Wash zucchini, eggplant, tomatoes, carrots, peppers thoroughly to remove dirt;
2. Peel the skin from the zucchini and eggplant, remove the seeds and cut into cubes. Peel the pepper from seeds and cut into medium pieces. We pass all the vegetables through a meat grinder;
3. Place the carrots in a separate bowl or grind them in a blender;
4. Peel the onions and chop them into small pieces;
5. Pour oil into a deep frying pan and add onions. Fry until golden brown;
6. Then add the chopped carrots to the onions and simmer until tender;
7. After this, lay out all the missing vegetables, mix and leave to simmer for an hour;
8. Meanwhile, grind the peeled garlic cloves in a blender;
9. Rinse the tomatoes, cut into small pieces and pass through a meat grinder;
10. About 10 minutes before the vegetables are ready, add the ground garlic and the missing tomatoes;
11. Add some salt, pepper, add vinegar, stir and remove from the stove;
12. Place the squash caviar in pre-sterilized jars;
13. Roll up the lids, turn the top upside down and cover with a blanket. Leave until completely cool;
14. Should be stored in a cool, dark place.

With apples, carrots, peppers and tomatoes

Components:

• One and a half kilograms of zucchini;
• One and a half kilograms of tomatoes;
• A kilogram of carrots;
• 500 grams of onions;
• 2 apples;
• 3 pieces of sweet pepper;
• Head of garlic;
• Half a pod of hot pepper;
• Salt and granulated sugar at your discretion;
• Vegetable oil.

Let's start cooking amazingly delicious squash caviar:

1. Zucchini, tomatoes, carrots, apples, sweet peppers need to be thoroughly washed;
2. Peel the skin from carrots and zucchini and cut into small pieces;
3. We peel apples and peppers from seeds and cut them into small pieces. Cut the tomatoes into slices;
4. We pass all components through a meat grinder;
5. Peel the onion and garlic from the skin. Pass it through a meat grinder. We also scroll through the hot peppers along with onions and garlic;
6. Pour vegetable oil into a deep container and put on fire;
7. Place all the missing ingredients into the heated oil and leave to simmer for 2-3 hours until thick;
8. At the end, add salt and granulated sugar;
9. We wash and sterilize the jars;
10. Place caviar in sterilized jars and screw on the lids;
11. Turn over the jars of squash caviar and cover with a blanket. Leave to stand until completely cool;
12. We store the delicious preparations with squash caviar in a dark, cool place until winter.

You can use young zucchini, they are tender and cook faster.

Don’t forget about spices; they give salads and squash caviar a pleasant aroma and unusual taste.

Hot pepper can be added as desired. If you like it spicier, then you can put more of it, if on the contrary, then you don’t have to put it at all.

Zucchini preparations for the winter are a very tasty treat that will decorate your table. They can be served with absolutely any dish. And the taste is simply amazing!

Be sure to prepare zucchini preparations according to these golden recipes, rest assured, your family will simply be delighted with these treats!

Zucchini was the second bread for the disappeared tribes of North American Indians. They probably knew many ways to prepare dishes from long-lasting zucchini. Unfortunately, these recipes are not available to us at the moment. But other delicious zucchini dishes appeared: our housewives mastered recipes for caviar, solyanka, salads, stuffed zucchini, and also learned how to make jam, “turn” zucchini into pineapples and mushrooms. Asian and Mediterranean-style zucchini recipes are in every woman's cooking notebook because they are common in foreign cuisine. This vegetable is happily prepared for future use in different ways.

Now, in order to save precious time, let’s just remember the most interesting recipes, and while the zucchini harvest season is in full swing, we’ll try to stock up on delicious dishes to the maximum. After all, zucchini is a valuable and low-calorie product, and in the summer it is also the most budget-friendly option for tasty, varied preparations for the winter.

Zucchini preparations for the winter - main technological points

Since the article will discuss all kinds of dishes and preparation methods, we will focus on two general issues relevant to all types of preservation: the choice of fruits and the basic properties of the product, which are influenced by the biochemical composition of zucchini and methods of culinary processing.

Zucchini of any variety are suitable for canning, including zucchini and squash, which also belong to the pumpkin family and have similar taste and culinary properties. The neutral taste of delicate fiber combines harmoniously with any ingredients. For preparing salads, appetizers, assorted vegetables with zucchini, it is preferable to select “young” fruits, at the moment when the process of seed formation inside the fruits is just beginning. Such vegetables contain more vitamin C and less coarse fiber.

At the stage of biological maturity, zucchini and zucchini become less juicy, the flesh becomes coarser, and the skin, which contains the largest amount of useful substances, becomes so hard that it has to be cut off. But in ripe fruits, the concentration of pectin is much higher, and it is a natural preservative, known in the food industry as the additive E-440, which increases the shelf life of products.

It is easy to cook from zucchini: their absolutely neutral taste allows you to use any additional ingredients, seasonings and spices, as well as sugar, honey, fruit - to make jam or jam. Juicy fruits in combination with zucchini do not have to be boiled for a long time, since the pectin they contain binds the juices of other vegetables and fruits. If sterility conditions are observed during canning, some zucchini preparations do not need to be pasteurized. It is important to take into account the biochemical properties of pectin.

Remember! During prolonged heat treatment, pectin is destroyed, losing its gelling properties. Also, you should not add a large amount of acid to zucchini preparations if you need to thicken the dish - a high concentration of acid neutralizes the effect of pectin.

Acetic, citric, and malic acid are also preservatives present in peppers, tomatoes and almost all vegetables that are part of zucchini preparations. These acids are added to preparations taking into account the natural taste of vegetables, and when canning vegetables rich in pectin, its interaction with acids should also be taken into account.

Salt and sugar are also natural preservatives that affect the taste of vegetables and the properties of pectin, but, unlike acids, they enhance its astringent effect. In addition to the listed natural preservatives, many spices, spicy roots and leafy vegetables have antiseptic and antimicrobial properties. Therefore, winter zucchini preparations are perfectly stored even at room temperature.

The nostalgic recipe, which began the introduction of zucchini into the range of homemade preparations throughout the post-Soviet space, opens the list of the most popular dishes. Both in industrial production and in home cooking, the most popular preparation has many cooking options. We will choose the most optimal, classic method, without adding tomato paste, mayonnaise and other original additives. Having mastered this recipe, each housewife can then easily change it to her taste.

Ingredients:

• Zucchini 2 kg
• Onion 1 kg
• Red carrots 1 kg
• Purified vegetable oil 200 ml
• Table vinegar 100 ml
• Ground coriander, red and black pepper - to taste
• Turmeric powder – 4 g.
• Sugar, salt - to taste
• Water 500 ml

Preparation:

1. Wash, peel and chop the onions and carrots. Fry separately in a deep frying pan with vegetable oil. When frying carrots, add 2-3 tablespoons of sugar - it will add brightness and a pleasant caramel taste to the vegetable.
2. Transfer the fried vegetables to a thick-bottomed saucepan.
3. Fruits at any stage of maturity are suitable for squash caviar, but the skin and seeds of overripe squash must be removed. Cut the prepared vegetables into cubes, sauté in a frying pan until soft and a light golden crust appears. Don't forget to add oil. If the fruits are not juicy enough, add water.
4. Transfer the zucchini to the onions and carrots. Place the pan over low heat. To prevent the vegetables from burning, add water, cover with a lid and simmer for 20 minutes.
5. Stir the caviar during the stewing process.
6. Add sugar, salt and spices. Please note that turmeric powder is an excellent natural antiseptic, which has a slight characteristic odor and colors the dish in a bright yellow color. This root is very appropriate in squash caviar, and its antiseptic properties greatly facilitate the storage of the product.
7. Grind the hot mass to a puree using a blender, simmer for another 5 minutes. Add vinegar to the finished dish, stir, and immediately remove the pan from the stove: after adding vinegar, do not heat the caviar so that the alcohol contained in the vinegar does not evaporate and so that the acid does not destroy the pectin.
8. Pack in sterile heated jars. Seal and invert immediately.

Note! Ready caviar when hot has a slightly liquid consistency, and after cooling it thickens. Do not try too hard to evaporate the moisture from the product, so that when packing into jars, the caviar evenly fills the container without leaving air bubbles.

A good and easy-to-prepare winter appetizer is pickled zucchini. In addition, such preparation in a classic marinade can replace cucumbers in salads and vinaigrettes, and various additions of spicy ingredients (cumin, coriander, cloves, zest) will make each jar of pickled zucchini unique.

Ingredients for 1 jar (1 l):

• Water 0.5 l
• Salt 8 gr.
• Sugar 15 gr.
• Table vinegar 30 ml
• Zucchini 700 gr.

Spicy additives - to taste:

• Peppercorns (black and allspice)
• Carnation
• Coriander, dill, mustard seeds
• Laurel, currant, cherry leaves
• Horseradish root, parsley, celery, ginger
• Hot peppers

Preparation:

1. Place the prepared spices on the bottom of a sterile container.
2. Wash young zucchini or small zucchini. Cut into circles, 1 cm thick. Place the pieces tightly in a jar.
3. Boil water and dissolve salt and sugar in it.
4. Fill the zucchini with hot solution (95-98 ° C). Vegetables should be completely covered with water.
5. Cover with a lid and pasteurize the jar in boiling water for 20 minutes, and then immediately seal. Cooling is air.

Try replacing water with tomato juice or sauce to get a tasty and original side dish for winter meat dishes.

Real pineapples still remain a tempting exotic in our area, but sometimes you want to prepare an original salad with pineapples or treat your loved ones with a delicious dessert. The proposed recipe differs from most options scattered on the Internet - there is no vanilla in the list of ingredients. Agree that the smell of vanilla is not appropriate in a salad with chicken and pineapple. And real pineapples do not smell like vanilla - their aroma is more reminiscent of strawberries and citruses.

Ingredients:

• Large zucchini 2 kg
• Pineapple juice 1.5 l
• Lemon juice (fresh) 150 ml
• Sugar 200 gr.

Preparation:

1. For this recipe, choose ripe and large fruits, so that their diameter is the same as that of small pineapples. Wash, peel, cut into rings, removing the core with any notch of suitable diameter.
2. Make a thin syrup from juice and sugar. Don't forget to remove the foam!
3. Blanch the prepared rings for 5 minutes in the prepared syrup, place in sterile, hot and dry jars. It may not be sterilized.

Secrets of an experienced housewife! To make the “pineapples” look bright and appetizing in the tank, add a pinch of saffron and orange zest to the syrup. Boil the syrup until it turns a rich yellow color, then strain and continue to blanch the fruit.

Grind the cut-out pineapple centers into a pulp, place them in small bags and freeze - in winter, use the puree as a rejuvenating and firming face mask, defrosting the bags one at a time, as needed, and applying the mixture to your face for 20 minutes.

As mentioned above, zucchini has a neutral taste and contains pectin, which means that when combined with oranges and other juicy fruits, they acquire a similar taste and smell. In addition, pectin will save the housewife from the tedious and lengthy process of making jam, and the syrup will be so thick that such jam will even be useful for filling in pies in winter.

Ingredients:

• For sugar syrup:
• water and sugar, in equal parts, 500 g each;
• citric acid 4 gr.
• Oranges 1.5 kg
• Zucchini 1 kg

Preparation:

1. Make a thick syrup from water and sugar: a drop should solidify on the saucer. To prevent the syrup from becoming sugary, add citric acid when cooking.
2. Place orange zest, peeled orange slices and peeled zucchini, cut into half rings, into the hot syrup. The shape of cutting the fruit can be changed as desired.
3. Boil oranges and zucchini in syrup for 20 minutes over low heat. Pack hot into jars.

If you want to get a thicker jam, similar to marmalade, the cooking process can be repeated 3 times, allowing the jam to cool completely. But in this case, the zest must be added at the end of cooking in order to preserve the aroma - the essential ones evaporate when heated.

For those who love mushrooms, but know that this food is heavy and unhealthy, a recipe for zucchini caviar with mushroom flavor is suitable. There are indeed mushrooms in this recipe, but only to create the illusion of a mushroom dish, and the main ingredient is a dietary vegetable from the pumpkin family.

Ingredients:

• Zucchini 1.8 kg
• Onion 600 gr.
• Vegetable oil, deodorized 300 ml
• Mushroom seasoning 20 gr.
• Dried porcini mushrooms (powder) 50 gr.
• Ground black pepper 10 gr.
• Table vinegar 75 ml
• Salt to taste

Preparation:

1. Wash the vegetables, peel and cut into small cubes.
2. Fry in a frying pan until golden brown in vegetable oil. Add pepper, seasoning, chopped porcini mushrooms. If necessary, add salt. At the end of simmering, add vinegar and stir.
3. Warm up sterile jars. Pack hot caviar into jars and seal immediately. Pasteurization time for 0.5 liter jars is 30 minutes.

Cooking tips!

• If desired, you can add chopped dill and carrots to the dish.
• For this dish, choose zucchini with firm flesh that is not overripe.
• If you have free time and a lot of patience, you can surprise your guests or loved ones with an unusual cut of zucchini for mushroom-flavored caviar. Mushrooms are often cut into slices - cut the zucchini into slices lengthwise, and then use a mushroom cookie cutter to squeeze out shaped pieces from the pulp. Watching the surprise of guests trying such a treat is very interesting!

The following recipe for zucchini preparation is an analogy of the spicy Caucasian appetizer made from eggplant. These vegetables have no botanical similarities, but the tangy dressing makes their differences completely invisible.

Ingredients:

• Zucchini 3 kg
• Red hot pepper 2 pcs.
• Garlic 150 gr.
• Vinegar 9% 180 ml
• Salt 30 gr.
• Parsley and cilantro 100 gr.
• Oil for frying

Preparation:

1. Cut the prepared zucchini into slices. Fry until golden brown.
2. Grind the garlic, pepper into a paste, chop the herbs. Combine the ingredients, add vinegar and salt. Stir.
3. Place the fried zucchini in jars, coating each layer with spicy dressing.
4. Place jars filled up to the shoulders in boiling water. Pasteurization time for jars with a capacity of 0.5 liters is 20 minutes.

The second option for a spicy snack could be a set of vegetables: baked tomatoes, carrots and zucchini. Vegetables can also be grilled instead of frying.

Let's be honest, Asian cuisine is not for everybody. Not every gourmet will agree to put their digestive system to the test because of the peculiar spicy dressings. But you don’t need to do this! It is enough to adjust the amount of hot spices to taste, while maintaining the style of Korean cuisine, which has found many fans in the CIS, thanks to simple technology, extravagant dressing and a cheap, affordable set of vegetables.

For a spicy and fresh zucchini salad, in Korean, you will need a special grater and shredder and improvisation - each housewife will determine the number of components and spices independently, based on the family’s taste preferences.

Ingredients:

1. Carrot
2. Salad pepper
3. Onion
4. Zucchini
5. Garlic

For the spicy dressing:

1. Chili pepper (or cayenne), powder
2. Sugar
3. Roasted sesame
4. Mustard seeds
5. Soy sauce
6. Vinegar
7. Vegetable oil

Special cooking tips! The volume of table vinegar (9%) should be at least 3% of the total mass of the workpiece. Otherwise, the salad will have to be sterilized, and heat treatment of vegetable salads contradicts the basic principle of their preparation. Balance the taste of the dressing so that salt, sugar, pepper and acid are felt equally - this is the basic principle of Asian cuisine. Don't forget to pay attention to the beauty of the cut.

Preparation:

1. Chop all prepared vegetables into thin and long strips.
2. Combine them in a container that is resistant to oxidation. Add chopped garlic.
3. Boil water, add salt and sugar, mustard, sesame seeds. Then cool to room temperature and add the rest of the dressing ingredients.
4. Carefully add the hot peppers, in parts, to the dressing last.
5. Pour the marinade over the vegetables and pack the finished salad into jars. It is preferable to store the workpiece in the basement or on the top shelf of the refrigerator.

If you absolutely don’t have time to preserve zucchini, then simply cut them into cubes, circles, plates, strips - for all the dishes that you often prepare, and freeze them. It will come in handy!

Zucchini “Chili Rings” for the winter video

Everyone prepares zucchini for the winter, of course, those who prepare it. This is perhaps the easiest product to prepare and prepare for winter. They can be prepared by adding any vegetables. They are compatible with everyone.

Even when we cook them or look, we add different vegetables, different spices in the frying pan and it’s all very tasty.

I’m not even talking about which ones we cook with meat, but in another article. So you see what a variety of preparations there are for zucchini.

Recipes for preparing zucchini for the winter are as varied as recipes for preparing them for dinner. But in this article we will consider only preparations for the winter. Several different recipes. Read, watch, prepare.

I wish you success! You will succeed.

Menu:

1. Zucchini canned for the winter with tomatoes and bell peppers

Ingredients:

• Zucchini - 1 kg.
• Tomatoes - 1 kg.
• Bell pepper (large) - 1 pc.
• Hot pepper to taste
• Garlic - 5-6 cloves

For the marinade:

• Vinegar 9% - 70 ml.
• Vegetable oil - 70 ml.
• Sugar - 100 g.
• Salt - 1 tbsp. l. (without slide)

Preparation:

1. Wash the zucchini and dry it with paper towels. Trim the ends on both sides. Cut the zucchini crosswise into pieces of about 5 cm. Cut off the skin, cut into 4 parts, remove the seeds and cut into slices.

2. We will weigh the already chopped zucchini. We should have 1 kg of them.

3. Tomatoes and peppers, sweet and hot, also wash, dry and grind in a meat grinder. Place the rolled tomatoes in a pan, add the rolled peppers to them. Add salt and sugar. Add sunflower oil.

4. Finely chop the garlic. But we will add garlic and vinegar later.

5. Place the pan with the mixture of tomatoes and peppers on the stove and bring to a boil. Let it simmer for 8-10 minutes.

6. Place the zucchini in the pan and cook for 30 minutes, stirring gently occasionally. Don't break the zucchini. They should boil and become soft. Don't let them get boiled, check them. You may need less time than 30 minutes.

7. About 10 minutes before the end of cooking, add chopped garlic and a couple of minutes before the end of cooking, add vinegar. Cover with a lid to prevent the vinegar from evaporating too much. Let it boil and remove from heat.

8. Place our finished product in sterilized jars and roll up or close tightly with special lids. Immediately turn the jars over with their lids down. We check if there are any leaks under the covers.

9. Wrap the jars in a warm towel and let them cool completely.

Our canned zucchini for the winter is ready.

We store zucchini in a cool place. I think these will stand up well at room temperature.

You've probably already tried it. When they brew, they will taste even better.

Bon appetit!

1. Winter zucchini in Korean is very tasty

Ingredients:

• Young zucchini - 2 pcs.
• Carrots - 2 pcs.
• Onion - 1 head
• Sweet pepper (large) - 1 pc. (For beauty, you can take 2 halves, red and yellow)
• Garlic – 5 – 6 cloves
• Bunch of greens (Dill, parsley)
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Korean seasoning - 1 tbsp. l.
• Hot pepper to taste,
• Vinegar 9% - 5 tbsp. l.
• Vegetable oil - 100 ml.

Preparation:

1. Wash all vegetables and herbs. Cut the zucchini into cubes about 2-3 cm long. This is not essential, so you can cut it however you want.

2. Grate the carrots using a Korean carrot grater. Of course, if you don’t have such a grater, you can grate it with an ordinary one. In extreme cases, you can cut it with a knife into thin long strips.

3. Cut the onion into thin half rings.

4. Finely chop the greens - dill and parsley in the usual way.

5. Cut the sweet pepper into quarters - into rings, grate the garlic cloves on a fine grater.

6. Place the chopped zucchini in a deep cup, add grated carrots, chopped sweet red and yellow peppers, and onions.

7. Add chopped herbs and grated garlic.

8. Mix everything thoroughly. Set the vegetables aside for now.

9. We make refueling. For dressing, pour one tablespoon of salt (without a slide) and two tablespoons of sugar (also without a slide) into a cup.

10. Add Korean seasoning to them, also a tablespoon. Korean seasoning is sold hot and not hot. Well, take it to your liking.

11. Add a little ground red, hot pepper, again, add to your taste. Pour in 5 tablespoons of 9% table vinegar. Pour in 100 ml vegetable oil. Mix everything.

12. Pour the resulting dressing over the previously set aside vegetables, mix thoroughly and leave directly on the table for 3 hours so that they marinate.

13. After 3 hours, taste the already pickled zucchini, add if something is missing and place our zucchini in sterilized jars. Add the juice that formed in the zucchini to each jar. Fill the jars to the top.

14. Place some kind of rag or towel on the bottom of the pan, place the jars in the pan and cover with lids. Pour water up to the hangers of the cans. Bring to a boil. Reduce the heat so that the water simmers slowly and does not splash out of the pan.

15. Boil the jars for 15 minutes if the jars are half-liter. Boil liter jars a little longer, 20-25 minutes.

16. Our Korean zucchini is ready for the winter. They turned out beautiful and delicious.

You can't imagine anything better for winter. And in the summer they are actually good.

Bon appetit!

1. Pickled zucchini for the winter, like mushrooms

Ingredients:

• Zucchini - 1 kg.
• Medium carrots - 1 pc.
• Garlic - 3-4 cloves
• Bunch of dill - 1 pc.
• Bunch of parsley - 1 pc.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Ground black pepper - ¼ tsp.
• Vinegar 9% - 3 tbsp. l.
• Vegetable oil - 3 tbsp. l.

Preparation:

1. Wash vegetables and herbs and let them dry or pat dry with paper towels.

2. Our zucchini is young, so we only peel the thin top layer of skin to make it more tender. We leave the main skin and do not remove the seeds. There are practically none. Cut the zucchini into small cubes. Cut the carrots into thin semicircles and add them to the zucchini.

3. Add chopped garlic, parsley and dill, a level spoon of salt, two spoons of sugar, three spoons of vinegar and three spoons of vegetable oil. Sprinkle in some ground black pepper.

4. Mix everything thoroughly and leave to marinate on the table for 3-4 hours.

5. After 4 hours, we begin to place the zucchini and herbs in sterilized jars. Place the zucchini very tightly. Press down lightly with a spoon so that they are completely covered with the juice released from them.

6. Place the jars in a saucepan on a towel, cover them with lids and fill them with water up to their shoulders or necks.

7. Place the pan on the fire, bring the water to a boil, reduce the heat and let simmer for another 20 minutes. Our jars are 700 gram. If you boil liter ones, it takes 25 minutes. Half-liter ones - 15 minutes.

8. Remove the jars from the water. Be careful! The jars are very hot. Tighten the lids well or roll them up.

The marinated zucchini that looks like mushrooms is ready.

Bon appetit!

1. Video - Zucchini for the winter in tomatoes

2. Video - Zucchini like milk mushrooms for the winter

Bon appetit!

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

On cold winter evenings, it’s so nice to open a jar of squash salad, or simply spread squash caviar on bread...

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

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

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

Zucchini with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

If you like simple winter zucchini preparations, then today’s winter zucchini salad with tomato paste and garlic will definitely appeal to you. The beauty of this winter zucchini salad recipe lies in its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Zucchini stew 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. The preservation turns out very tasty, aromatic, slightly spicy thanks to the hot pepper (the amount can be adjusted to taste). How to cook, see.

Squash caviar with mayonnaise for the winter

Zucchini caviar with mayonnaise for the winter is one of my family’s favorites. The caviar turns out very tasty, aromatic and a little spicy. I like to puree vegetables in a blender, this way the caviar turns out especially tender and homogeneous. See recipe with photo.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade salad, easy to prepare and accessible to everyone. You don't need much time for this recipe. You just need to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. How to cook, see.

"Yurga" from zucchini for the winter

Zucchini yurga is a delicious salad appetizer that is sure to sell out very quickly during the cold season. All the ingredients for Yurga are simple and affordable, so I’m sure it won’t be difficult for you to prepare it either, in order to get a portion of excellent canned food in your pantry for the winter. Recipe with photo.

Winter zucchini appetizer with tomato sauce

You can make a lot of interesting preparations from zucchini, not only the well-known zucchini caviar. To confirm my words, I want to introduce you to a very tasty winter zucchini appetizer. It also contains bell pepper – it goes well with zucchini. This winter squash appetizer is also prepared with tomato sauce, garlic and vinegar, so it turns out piquant and bright in taste. See recipe with photo.

Pickled zucchini for the winter without sterilization (triple filling)

If for some reason you don’t like the process of sterilizing jars with ingredients in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. A successful recipe for sweet and sour marinade for zucchini has long been written down in my notebook, so I decided to prepare pickled zucchini with triple pouring to introduce you, dear friends, to this method of pickling zucchini without sterilization. Detailed recipe with photos.

Squash caviar just like in the store

Guests often ask me for the recipe for this preparation, so I think it will be interesting to you too. I will not claim that this is a recipe for squash caviar like in a store according to GOST, but it is a fact that the taste and appearance of the finished caviar is very close to store-bought. There is nothing complicated in the cooking process, but there are still certain nuances. See recipe with photo.

Zucchini and cucumber salad with chilli ketchup

I present to your attention a 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 cucumbers and zucchini to be crispy when finished, you need to tinker with sterilizing the jars with the preparations. See recipe with photo.

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

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

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 the traditional recipes a little. The composition of the recipe for canned zucchini with chili ketchup is very simple, and thanks to the small portion, canning zucchini will be quick and easy. How to cook canned zucchini with chili ketchup (step by step recipe with photos), see.

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

You can see the recipe with photos on how to freeze zucchini for the winter .

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

A balanced sweet and sour marinade, garlic, spices and aromatic herbs are all you need for perfect canned zucchini. See the recipe with step-by-step photos.

You can see the recipe for the famous Uncle Bens zucchini salad.

Spicy winter squash with mustard

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

Marinated zucchini for the winter with tomatoes

You can see how to cook pickled zucchini with tomatoes.

Adjika from zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried winter zucchini in tomato sauce

A 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 making zucchini marinated with garlic.

Zucchini salad for the winter “Riddle”

Do you know why the salad has this name? Because in its finished form, it is very difficult for the uninitiated to guess that this homemade preparation contains zucchini - their taste is not felt at all. I wrote how to prepare a salad .

Squash caviar just like 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).

Preparation:

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, place 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 finally 150 grams of boiled water to the vegetables and begin to simmer over low heat, stirring occasionally.

Everything should be stewed for at least an hour, if the liquid becomes too low, 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 made in the “Stew” mode.

Let the caviar cool slightly, beat it in a food processor or blender, and cool it in the refrigerator. Caviar is ready to eat.

If you decide to roll it up, put the whipped caviar back into the cauldron and boil it (be careful, it shoots very hot, boil the caviar on 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. Twist or roll up. Wrap in a blanket until completely cool.