Instant marinated zucchini rolls. Marinated zucchini rolls for the winter. Basic recipe for pickled zucchini rolls for the winter

step by step recipe with photos

Miniature zucchini rolls with colorful vegetable filling are a wonderful portioned dish, a universal cold appetizer, indispensable for picnics and quick lunches.

The mixture of fried vegetables must be freed from excess fat, otherwise when biting it, it will flow out and stain the hands of diners.

If desired, the filling can be made quite spicy, served with chilled fresh beer, crackers, and light dry wine. The rolls will have to be rolled tightly so that it does not fall out, or secured for good measure with funny decorative skewers that keep children so busy.

Ingredients

• young zucchini 1 pc.
• carrots 1-2 pcs.
• onion 1 pc.
• greens to taste
• garlic 1-2 cloves
• sour cream 1-2 tsp.
• vegetable oil
• ground black pepper

Preparation

1. Peel and rinse onions and carrots. Cut the onion into small cubes. Grind the carrots on a fine or medium grater. It is better not to use a large grater so that the filling does not fall out of the rolls.

2. Place a frying pan on the stove and pour a little vegetable oil into it, leave to heat for a couple of minutes. Add chopped onions and carrots to a preheated frying pan and fry over low heat for 8-10 minutes until soft. Stir occasionally with a spatula so that the vegetables are browned on all sides. Cool vegetables to room temperature.

3. Rinse the zucchini, remove the tails from both sides. Cut into thin strips. Sprinkle each piece of zucchini evenly with a little salt and pepper. Ripe vegetables with large seeds are not suitable for this snack.

4. Place a regular frying pan or grill on the stove and add a little vegetable oil for frying. Fry the zucchini pieces on each side over medium heat for 3-5 minutes.

5. In a separate container, mix the prepared sautéed vegetables and a couple of tablespoons of sour cream. Chop the sprigs of green onions and dill and add to the minced meat. Add chopped garlic, salt and ground black pepper there. Mix thoroughly until a homogeneous mixture is formed.

6. Place the prepared filling on the edge of each zucchini. Wrap in a tube and place on a serving plate.

7. The rolls are ready.

I came today to say a huge thank you to the author of the recipe “Zucchini for winter rolls,” but I couldn’t find the recipe.

Upon reflection, I realized that the recipe was caught on the Internet and placed in the “bins”. Last year I made four jars to try - they all flew away instantly. Everything is very simple, and the result is superb. Once upon a time I bought such rolls stuffed with carrots at the market from Koreans at a not very modest price. But what about: zucchini is not cheap in winter. Only now I realized that everything is much simpler. So, I'm posting the stolen recipe somewhere. Author unknown. But thanks again to him. There were more photos in the original, step by step, but I could barely pull up these too.

Ingredients (Calculation is for 4 0.5 liter jars)

• Young zucchini - 5 pieces
• Boiling water - approximately 800 ml
• Table vinegar 9% - 4 tbsp. l.

Author's words: If you like zucchini rolls with various fillings, for example, cheese with garlic, Korean carrots, etc., then this recipe is for you. I haven’t closed simpler blanks yet. In winter, all you have to do is dip the zucchini in flour, and then in a beaten egg with salt and fry in vegetable oil. Let the zucchini cool and then wrap the spring rolls.

1. For this preparation we will need young zucchini, preferably longer ones.
2. Wash the zucchini, cut off the stalks and a little skin on the opposite side.
3. To thinly slice the zucchini, we will need a special knife (I use a knife for shredding cabbage).
4. Using a special knife, I thinly slice the zucchini.
5. I place zucchini slices in sterilized jars, first rolling them.
6. Then I place the second row of sliced ​​zucchini on top in the same way.
7. I put the chopped zucchini in the remaining jars.
8. To each 0.5 liter jar I add 1 tablespoon of 9% vinegar.
9. I fill the jars with boiling water.
10. I cover the jars with boiled lids.
11. I pour hot water into the pan and place a wire rack or towel in the pan. The temperature of the water depends on the temperature of the contents in the jar. Carefully place the jars, covered with lids, into a pan of hot water. I put the pan on the stove and heat the water until it boils. 7 minutes after the water boils in the pan, I take out the jars and roll them up.
12. I wrap the jars until they cool completely.

Preparation:

Smooth young zucchini should be cut into thin strips. The easiest way to do this is with a special vegetable knife.

I have the simplest vegetable knife, it is quite narrow, so zucchini slices will only come from small zucchini and the strips themselves will be narrow. The most convenient way to cut zucchini into slices is with a cabbage shredder, as in this photo. If necessary, I will definitely buy one for myself.

We stack the zucchini strips, twist them and put them in a clean 0.5 liter jar. The height of the jar contains two stacks of slices.

Pour 1 dessert spoon of 9% table vinegar into each jar (this is 1.5 teaspoons) and pour boiling water over the zucchini in the jars. Boiling water can be with or without salt. If you need unsalted zucchini slices, then prepare them without salt; if you need salted ones, then add 30 grams per liter of boiling water. salt.

Place the jars in hot water, cover with clean lids and sterilize for 5-7 minutes from the moment of boiling. Then we roll up the jars, turn them over, wrap them and leave them to cool completely. After sterilization, the zucchini strips turn yellow.