Zucchini preparations for the winter: the most delicious recipes with photos! Canned zucchini for the winter: the best recipes Recipe for canning zucchini without sterilization

In our country, it is customary to preserve zucchini for the winter in jars in large quantities and according to a wide variety of recipes. The preparation can also be purchased at the supermarket. But store-bought snacks will no longer be the same as homemade ones. Meanwhile, pumpkin's younger brother, zucchini, is a low-calorie product. 100 g of this vegetable contains only 26 kcal. Therefore, it is loved by figure-keepers, active people, as well as those who, due to health problems, need to adhere to the rules of the dietary table.

A full jar of benefits: what is included in the preparation

Heat treatment destroys some of the vitamins and minerals contained in plant products. Therefore, canned vegetables and fruits are not vital food for health. Fresh ones are much healthier, but canned ones are tastier. Dishes made from canned zucchini, waiting in the pantry or cellar, infect the house with the aroma of summer and charge you with energy for the whole day. Their secret is in the large amount of useful substances that are contained in fresh zucchini and are partially preserved in canned vegetables.

Perfect compatibility. Zucchini dishes go well with any food. They are tasty after any heat treatment and can be served both as an appetizer and as a side dish. This vegetable does not have a dominant taste, therefore it forms a successful tandem with any product offered to it as a neighbor on the plate.
Vitamin “bomb”. Zucchini contains almost all vitamins. Including tocopherol, or vitamin E, which is popularly called the “elixir of youth.” It slows down the aging process and fights free radicals. Beta-carotene ensures rapid rehabilitation after illnesses. Vitamin C supports the immune system and stimulates it to fight viruses, strengthens the walls of blood vessels.
Mineral storehouse. The mineral composition of the vegetable is also worthy of respect. It contains a lot of phosphorus, potassium, calcium, iron and sodium. Doctors often recommend that hypertensive patients and people suffering from cardiovascular diseases consume zucchini. Zucchini snacks stabilize the condition of anemia and will appeal to children. Its hypoallergenic properties make it the leader in baby food: it is zucchini that neonatologists and pediatricians recommend introducing first as complementary foods.
Natural "well". Zucchini consists of 95% water. Therefore, patients with renal pathologies and cholelithiasis cannot do without it. Eating zucchini helps remove harmful salts and bile from the body. The product cleanses the blood, saturates the body with moisture and normalizes metabolic processes. Patients with gout, patients with urolithiasis and impaired intestinal motility should take a closer look at the vegetable.

Ideal fruit: characteristics

In order for the preparation to turn out tasty and visually beautiful, it is necessary to carefully approach the selection of “contenders” for preservation. It doesn’t matter whether you buy vegetables at the market or in a supermarket, or pick them in the garden yourself. The criteria for choosing the ideal zucchini are the same in all cases and are described in detail in the table.

Table - Characteristics of the “ideal” zucchini

How to “roll up” canned zucchini for the winter

There are many guides on the Internet that tell you how to cook canned zucchini so that it is tasty and appetizing. You will come across recipes without sterilization and with mandatory boiling of filled jars. But often the authors of recipes forget to specify when to add a preservative and how to carry out sterilization. Therefore, remember two simple rules.

No sterilization. To keep unsterilized vegetables as long as possible, you need to add a preservative to them. Most often, vinegar plays this role. Add it at the very end, when the preparation of the snack is almost complete.
With sterilization. If a recipe requires sterilization before rolling, know that this is not about sterilizing an empty glass container. Jars filled with snacks will have to be sterilized. This can be done by organizing a water bath in the kitchen. To do this, you need to place a large basin on the stove, put jars of zucchini in it, fill it with water so that it reaches the very neck, and turn on the burner. The duration of the process depends on the volume of the container. Half-liter jars should be kept in boiling water for 30 minutes. And liter ones – an hour.

3 recipes “for everyone”...

Recipes for canned zucchini for the winter amaze with their variety. Domestic housewives turn this vegetable into everything - from banal (but terribly tasty) caviar to original zucchini jam, which, no worse than apricot jam, goes well with pancakes and pancakes. But classic savory and spicy zucchini is more popular than its sweet counterparts.

Spicy

Peculiarity. Canned zucchini with carrots for the winter are one of the most popular options for zucchini preparations. This recipe has long been elevated to the rank of classic. A jar of the spicy-sweet snack can be found in any housewife's pantry. It is not sugar that provides the sweetness to the dish. The pleasant sweet taste is due to the large amount of carrots, which are as much in the appetizer as the main ingredient. It will take from 40 minutes to an hour to prepare the dish. Before packaging the snacks, the jars must be sterilized in the oven or in a water bath. The result will be six half-liter jars with savory contents.

Product set:

zucchini – 3 kg;
chili - one pod;
carrots – 3 kg;
garlic - two heads;
9% vinegar - 0.25 l;
sunflower oil – 0.25 l;
granulated sugar – 0.25 kg;
salt - two heaped tablespoons.

How to cook

Wash fresh zucchini and cut into slices.
Peel the garlic, chili and carrots from husks, skins and seeds and place them in a blender or meat grinder. Vegetables need to be ground into a homogeneous mixture.
Pour the amount of sunflower oil indicated in the recipe into a wide saucepan. It is better to take refined one, as it does not have a dominant odor. Add granulated sugar and salt there and bring to a boil.
After boiling, add vegetables minced in a meat grinder to the marinade and boil for three to five minutes.
Next, add the zucchini and continue cooking for about half an hour, constantly stirring the contents of the pan.
Five minutes before readiness, add vinegar, boil and turn off the stove.

After sterilizing the jars with stewed zucchini, they must be rolled up using a special key, turned upside down, placed on an old blanket and covered with it until completely cooled. The next morning, the preservation can be sent to the pantry or cellar.

Korean

Peculiarity. Even those who deny zucchini as such are drooling at the sight of the Korean snack. It is tender and slightly spicy at the same time. Everyday and festive, in a word – universal. Its peculiarity lies not only in the addition of characteristic seasonings, but also in the cutting. Carrots and zucchini, which are the main ingredients of the dish, need to be chopped into thin strips. Externally, the vegetables will resemble short ropes or spaghetti. Shredding can be done using a special grater designed for preparing Korean salads.

Product set:

zucchini – 3 kg;
carrots – 500 g;
onions – 500 g;
granulated sugar – 3/5 cup;
vegetable oil – 3/5 cup;
coriander - two tablespoons;
chili pepper - pod;
salt - to regulate taste.

How to cook

We chop the carrots and zucchini, cut the onion into half rings, and the chili pepper into small and thin rings, simultaneously separating the seeds from the pulp and not using the former in the recipe.
We transfer all the vegetable ingredients into one container, add bulk and liquid preserves and leave for half an hour.
Then we put them in cans for preservation and roll them up.

"Voiced"

Peculiarity. If you want to make crispy canned zucchini, try it with Krasnodar tomato sauce or Chili ketchup. Vegetables dipped in a marinade based on one of these sauces produce a characteristic, pleasant crunch when eaten. Ketchup keeps them firm and prevents the garden's bounty from turning into a soft mush. In this case, it is permissible to preserve zucchini for the winter without sterilization. To do this, before pouring the marinade, the vegetables placed in the jar must be poured with boiling water twice. They should “stand” in boiling water for 15 minutes. Then pour in the marinade and roll it under a tin lid.

Product set:

zucchini – 5 kg;
horseradish, dill, cherry leaves - a little into each jar;
garlic - one head;
clean drinking water – 1.5 l;
sugar – 0.25 kg;
salt – two level tablespoons;
vinegar 9% – glass;
“Chili” ketchup or tomato sauce – packaging.

How to cook

Place the herbs and garlic in prepared jars.
We cut the zucchini into thick rings 1.5-2 cm wide and place them in a container for canning.
Take a saucepan and pour salt, sugar and tomato sauce into it. Then pour the vinegar there and boil the mixture. After boiling, turn off the stove.
Pour the hot marinade into jars and seal after sterilization.

To ensure that as many zucchini circles fit into the jar as possible, periodically shake the glass vessel well during the stacking process.

...and 2 “for gourmets”

If you're looking to not only feed, but also surprise, try making a bean appetizer with a Middle Eastern flavor. Or an unusual zucchini jam, inviting guests to guess the main ingredient of this dish after tasting it. Rest assured, they will never guess that this is a light green vegetable from a summer garden.

Eastern with beans

Peculiarity. The strong point of this recipe is starch. The Japanese, Chinese and Thais often add it not only to sauces, but also to main dishes. Starch serves as a binding link, thanks to which the appetizer (or side dish) will not leak anywhere and will not spread on the plate. Zucchini provides sweetness, tomatoes provide light sourness, and beans provide viscosity.

Product set:

zucchini - one;
carrot - one;
onion - one;
tomatoes - three;
garlic - four cloves;
canned beans - can;
starch - a tablespoon;
salt and favorite seasonings - to regulate taste.

How to cook

In a heated frying pan, sauté onions, cut into half rings, and carrots, cut into small, medium-thick pieces.
Cut the tomatoes in half and into three on a fine grater. We throw away the skin, and put the tomato in the frying pan - along with the carrots and onions.
We also throw the garlic passed through the press there.
After boiling, put peeled and diced zucchini into a frying pan, sprinkle with seasonings and simmer until they are completely cooked.
Drain the marinade from the beans, place the beans in a common frying pan, and add starch to the marinade and mix thoroughly.
Pour the bean sauce with starch into the pan and watch how the dish instantly thickens. Turn off the burner.

It doesn’t matter which beans you take – red or white. This will not change the taste of the dish. But chefs recommend giving preference to dark legumes. From an aesthetic point of view, they look more uniform and prettier in a jar.

Desserts in the form of jam

Peculiarity. Zucchini jam is a great way to diversify desserts made from cherries, apricots and strawberries, which have become boring over the years. Lemon and zucchini, which are the basis of this dish, in the finished jam resemble candied pineapple in consistency and taste. Unfortunately, there is no vitamin C left in the jam. It completely disintegrates at a temperature of 100°C.

Product set:

zucchini – 1 kg;
granulated sugar – 1 kg;
lemon - two pieces;
clean drinking water – half a glass.

How to cook

Remove the seeds, if any, from the squash fruits and cut the vegetables into small cubes.
Without peeling the zest, cut the lemon even finer.
We prepare syrup based on water and sugar.
Boil vegetable cubes in it until boiling.
Then add the lemon cubes and cook for another 40 minutes.
We pack in sterilized jars and roll up with tin lids.

If you like fried zucchini, prepare them in the following way. Fry the rounds in butter until golden brown. And then put it in jars in layers with garlic crushed in a mortar and tomatoes cut into four parts. Sterilize the dish in a water bath and roll it up.

Canning zucchini for the winter includes salting. You can cut the vegetable into slices and pour in pre-prepared brine. A week under pressure - and the appetizer is ready. You can store it either in the cellar, covered with a nylon lid, or in the refrigerator. But usually this dish is not stored for a long time - it is eaten before the cold weather arrives.

Preserving zucchini! A LOT OF RECIPES!!!

Preparing zucchini for the winter is in full swing! Hurry up, and you won’t regret it when you open a jar of delicious pickles or marinade made from zucchini in winter.

Zucchini marinated with mint

Ingredients: 6 pieces of young zucchini, 3 cloves of garlic, 3-4 sprigs of mint, 1 chili pepper, 150 g of grape vinegar, 150 g of olive oil, salt to taste.

Method of preparation: cut the zucchini into circles and quickly fry in olive oil. Peel the garlic and squeeze into a bowl. Finely chop the chili pepper there and mix. Place the zucchini on a plate and sprinkle with the spicy mixture. Add chopped mint on top, add salt and pour grape vinegar brought to a boil. Cool and leave overnight. Zucchini marinated with mint is ready.

Zucchini "Bite"

Ingredients for 3 kg of young zucchini: 4 large red sweet peppers, 1 pod of red hot pepper, 100 g garlic, 1 tbsp. sugar and vegetable oil, 2 tbsp each. tomato juice and water, 1 tbsp. salt, 2 tbsp. 9% vinegar.

Method of preparation: cut the zucchini into small slices (semicircles or quarter circles). Pass the garlic and peppers through, mix with the zucchini and other ingredients and cook over low heat for 30 minutes from the moment of boiling. Place in sterilized jars and seal.

Canned zucchini with vodka

Ingredients for a 3-liter jar: 2 kg of young zucchini; 75 gr. salt; 65 ml vodka; 65 ml 9% vinegar; dill and horseradish; 5-6 leaves of cherries and currants; 6-8 cloves of garlic; black peppercorns.

Method of preparation: wash the zucchini thoroughly, cut off the tails, cut into circles about 2cm thick. Prepare the greens: wash cherry and currant leaves, dill, horseradish with water. Coarsely chop dill and horseradish. Peel the garlic. Place half of all the greens, garlic and black peppercorns on the bottom of a clean, dry jar. Next, put the zucchini in the jar, and the rest of the greens on top. Pour boiling water over the zucchini, cover with a lid, wrap in a blanket, and leave for 1 hour. Take the required amount of salt (you can measure the salt using a shot glass - not full enough for your finger). Let's take vodka. And the same amount of vinegar. After an hour, drain the water from the jar into the pan. We put it on the fire, pour in salt, let it boil, skim off the foam. While the water is boiling, pour vodka and vinegar into the bottle with zucchini. Pour boiling marinade over the zucchini and roll up. Turn the bottle upside down. Wrap the bottle of zucchini in a blanket until cool.

Zucchini marinated without vinegar

Ingredients for 2 jars (750 ml each): 1 kg of young zucchini. For brine: 1.5 liters of water, 3 tbsp. salt, bay leaf, peppercorns, allspice. For filling: 120 g lemon juice, 4 tbsp. chopped dill, 8 tbsp. l. olive oil, 8 cloves of garlic, parsley.

Method of preparation: peel young zucchini and cut into 5 mm thick pieces. If the zucchini is large, then cut the circle into four parts. Peel the garlic and cut into strips. Squeeze the juice from the lemons, mixing it with dill and olive oil. Prepare the brine. Place the zucchini in a saucepan, add salt, add spices and pour boiling water over it. Place on a hot stove for 5 minutes and immediately drain the water. Place parsley on the bottom of clean jars, then chopped zucchini, layering with garlic and pouring over the filling. The top layer is parsley. Close the jars with self-screwing lids. Let cool, shake and place in a cool place.

Instant Pickled Zucchini

Ingredients for every 500 g of zucchini: 0.5 tsp. salt. For the marinade: 100 ml olive oil, 3 tbsp. vinegar, 2 tsp. honey, 2-3 cloves of garlic, ground black pepper, fresh or dry herbs.

Method of preparation: wash the zucchini and cut off the peel. If the zucchini is young, you can do it with the skin. Chop into thin circles. Place in a bowl, add salt and leave for 30 minutes. Prepare the marinade. Pass the garlic through a press, mix with olive oil, honey (if the honey is thick, melt it in a water bath), vinegar, pepper and finely chopped herbs. Cilantro, basil, tarragon, dill, and parsley are perfect. You can add a spoonful of paprika paste or ketchup. Mix the marinade. Drain the resulting liquid from the zucchini and squeeze it out with your hands. Pour in the marinade and stir. Place in the refrigerator until morning. During this time, you can stir a couple of times.

Very tasty zucchini

Ingredients: zucchini 5 kg, carrots 0.5 kg, garlic 200 g, dill, parsley, celery 200 g, sugar 250 g, vinegar 9% 250 g, salt 3 tbsp, boiled water 250 g, vegetable oil 0, 5 l.

Method of preparation: wash the zucchini, cut into half rings. Wash the carrots, peel and grate. Chop the garlic and herbs. We sterilize the jars. Next, put all the ingredients and seasonings into a large bowl or pan and mix gently. We put it on the fire, after boiling we wait 5 minutes and that’s it! Place the mixture in jars (hot) and seal.

Zucchini "Winter snack"

Method of preparation: Cut 2 kg of zucchini into slices, add salt and fry. Chop the garlic, dill, parsley and mix (about 5 cloves of garlic and 0.5 bunch of herbs will do for a 0.5 liter jar). Place the zucchini in jars, topping with a mixture of garlic and herbs. Pour 2 tbsp into each jar on top. vinegar (9%). Sterilize from the moment of boiling for 10 minutes. Close it, wrap it in a blanket.

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Zucchini canned in beet juice

Ingredients: zucchini - 2 kg, beet juice - 0.5 l, citric acid - 5 grams or 3% vinegar -50 g, dill seeds - two tablespoons.

Method of preparation: peel the zucchini and cut into large cubes. Young zucchini can be taken with the skin and seeds, cut into slices. Place the zucchini tightly in a jar, sprinkle with dill or caraway seeds. Dilute the beetroot juice with water in a 1:1 ratio, add salt, citric acid or 3% vinegar, bring to a boil and pour in the zucchini. We will fill it three times. Immediately roll up the jars and cool them, turning them upside down.

Canned zucchini “Italian style”

Ingredients: 1 kg of zucchini, 1 kg of tomatoes, 2-3 large onions, 2-3 bell peppers, 2-3 cloves of garlic, 2-3 tbsp. l. sunflower oil (flavorless), 1-2 g hot pepper powder ("Chili"), salt (to taste), 3 tbsp. vinegar 9%.

Method of preparation: peel the zucchini, cut into small pieces, cut the tomatoes into slices, quarter the onion into rings, pepper into strips, finely chop the garlic or squeeze through a garlic press. Stew the prepared vegetables in oil until tender (softened). Finally add salt, vinegar and seasonings. Pack hot in sterilized jars. Sterilize at 95 degrees: 1 l. cans - 15-20 min, 0.5 l. jars - 7-10 min.

Zucchini in Ukrainian

Ingredients for 1 liter jar: 1 kg of zucchini, 100 ml of vegetable oil, 5 cloves of garlic, parsley and dill, 60 ml of vinegar 6%, salt.

Method of preparation: cut young zucchini with a diameter of no more than 5-6 cm into 2 cm thick circles, add salt, fry in vegetable oil until golden brown and place in one layer to cool. Peel the garlic, finely chop and grind thoroughly in a mortar or on a board. Rinse the parsley and dill, drain and chop. Pour vegetable oil and vinegar into the bottom of a clean, dry jar, add herbs, crushed garlic, and then tightly pack the fried zucchini. Fill the jars 2 cm below the neck, cover them with boiled lids and place in a saucepan with water heated to 50-60C. Sterilization time at 100 degrees C for jars with a capacity of 0.5 l is 10 minutes, 1 l is 15 minutes. After processing, roll up the jars, turn them upside down and cool.

Zucchini caviar “Sun in a jar”

Ingredients: zucchini - 3 kg, tomatoes - 2 kg, carrots - 1 kg, onions - 1 kg, vegetable oil - for frying vegetables, salt - 2 tbsp. l., sugar - 4 tbsp. l., vinegar 9% - 2 tbsp. l.

Method of preparation: peel the vegetables: remove the skin from the zucchini, cut them into slices 3-4 cm thick, remove the seeds (it is very convenient to do this with a tablespoon), cut out the place of attachment to the stalk of the tomatoes, scrape the carrots with a knife, remove the dry peel from the onion and cut bottom. Cut the vegetables into medium slices - don’t make them small so that you don’t have to cut them too long, but don’t cut them very large so that you don’t have to fry them for a long time. Fry all the vegetables separately - first the zucchini, then the carrots, then the onions and fry the tomatoes last. Grind the fried vegetables using a meat grinder or food processor. Place everything in a saucepan or enamel bowl, add salt, sugar, stir and cook for 1.5-2 hours. Stir occasionally to prevent the caviar from burning. At the end of cooking, add vinegar and mix well again. Place hot caviar in sterilized jars, roll up, turn over, cover with a blanket.

Crispy zucchini

Method of preparation: place spices to taste and be sure to add bay leaves to the bottom of a sterilized jar. Fill the jar with chopped zucchini or zucchini. The circles are about a centimeter. Place a couple of dill sprigs on top. Fill with boiling water, cover with a lid, wrap, and hold for 3 minutes. Let's add water. Pour boiling water over again and keep for 6 minutes under the lid and fur coat. Drain and boil the brine at the rate of: per 1 liter of water - 1 tbsp. l. salt, 2 tbsp. l. sugar. While the brine is boiling, add a tablespoon of vinegar to each jar (I have half-liter jars). Now pour in the brine, twist it upside down until it cools.

Spicy zucchini

Ingredients: zucchini - 1.2 kg, horseradish leaves - 30 g, dill - 40 g, celery and parsley - 20 g each, mint leaves - 2 g, garlic - 10 cloves, hot pepper - 1.5 g, black pepper - 10 pcs., bay leaf - 10 pcs. For the brine: water - 1 l, vinegar - 1 glass, salt - 60 g, sugar - 70 g.

Method of preparation: wash the zucchini, peel it, cut it lengthwise into pieces. Fresh greens are washed thoroughly and the water is allowed to drain. Remove the yellow rough parts and chop. Herbs and spices are placed on the bottom of the jars, and zucchini slices are placed on top. The brine is poured into jars and pasteurized at 90°C: half-liter jars - 8 minutes, liter jars - 10 minutes. After pasteurization, the jars are sealed and cooled.

Zucchini with carrots and apples in apple juice

Ingredients: zucchini - 1 kg, carrots - 500 g, apples - 500 g. For the brine: apple juice - 500 ml, water - 500 ml, salt - 50 g, sugar - 50 g.

Method of preparation: wash the zucchini and cut into circles. Apples and carrots are washed and cut into slices. The core is removed from the apples. Place the prepared zucchini, carrots and apples in a three-liter jar. Prepare the brine and pour in the vegetables and apples three times. After the third filling, the jar is sealed.

Canned zucchini with plums

Ingredients: zucchini - 1 kg, sugar - 150 g, plums - 1 kg, citric acid - 5 g, water - 1.3 l, cloves - 5 pcs., salt - 40 g, black pepper (corns) - 5 pcs.

Method of preparation: wash plums and zucchini. Cut the zucchini into cubes of the same size (large), remove the pits from the plums. Place the prepared products in a sterilized jar in dense layers, alternating rows of zucchini, plums and spices. Dissolve sugar, salt and citric acid in water. Pour boiling solution over the products placed in jars three times and roll up. Canned zucchini will be ready to eat in a week.

Zucchini in marinade

Ingredients: zucchini - 3 kg, sweet pepper - 4 pcs., garlic - 100 g, tomato juice - 750 g, sugar - 1 cup, vegetable oil - 1 cup, salt - 2 tbsp., vinegar (6% ) – 70 g.

Method of preparation: to prepare zucchini, you need to mince pepper and garlic, mix with diced zucchini, add the rest of the ingredients, mix, put on fire and cook for about 30 minutes. Place hot into sterilized jars and seal.

Zucchini, mushrooms and fried tomatoes

Ingredients: zucchini - 225 g, mushrooms - 75 g, tomatoes - 75 g, butter - 125 g, flour, salt, pepper, herbs - to taste.

Method of preparation: young, fresh zucchini with underdeveloped seeds cut off the stalks and remnants of the ovary, discarding those that are limp, wrinkled, or damaged. Wash in running water, let the water drain and cut into circles 1.5-2 cm thick. Breaded in flour and salt and fried in melted butter or butter on both sides until a crust forms.

For edible fresh young mushrooms that are not wormy (white mushrooms, aspen mushrooms, boletus mushrooms, honey mushrooms, etc.), after sorting, the caps are cut off from the stems. The legs are used to prepare caviar or first dinner courses. Use stems with caps when there are few mushrooms. In general, mushrooms can be preserved for each type separately. The caps (with the skin removed) are blanched in a boiling salt solution (20 g of salt per 1 liter of water) for 2-3 minutes, cooled, and cut into thin slices. Place in a frying pan and cook for 3-4 minutes. simmer until the moisture evaporates. Then add ghee or butter and fry until done. Add mushrooms to zucchini and simmer for 5-8 minutes.

Red tomatoes with dense pulp, after removing the stalks and washing, are cut into circles, add salt and pepper and fry. Add to the zucchini and mushrooms, sprinkle with finely chopped dill, parsley, cilantro and simmer for another 3-5 minutes.

The hot mass is packaged in jars (0.5 l), covered with lids and sterilized at 100 degrees C for 35 minutes. Used hot as a side dish for meat dishes.

Zucchini lecho

Ingredients: 3 kg of peeled and diced zucchini, 100 grams of garlic, 6 sweet peppers, 1 hot pepper, 1 liter of tomato juice, 2 tablespoons of salt, 1 glass of vinegar. 1 cup of sugar.

Method of preparation: mince garlic, hot and sweet peppers, pour in tomato juice, add salt, sugar, vinegar, stir and boil for 10 minutes. Then add the zucchini to the resulting mixture and cook for about another 20 minutes (until the zucchini is ready). Place the hot lecho into sterilized jars and roll up the lids.

Canned zucchini “Chernigov style”

Ingredients for 10 half-liter jars: 8.5 kg of zucchini, 100 g of garlic, 50 g of dill and parsley, 500 g of vegetable oil (including 250 g for pouring into jars), 300 g of 6% vinegar, 60 g salt.

Method of preparation: cut washed and peeled zucchini into 1.5 cm slices. Fry in oil until golden brown. Spread in a single layer to cool. Grind the garlic. Cut the greens, thoroughly washed and dried, into 2 cm pieces. Prepare the filling: mix oil, vinegar, herbs and garlic. Pour it into sterile jars in equal parts. Now place the zucchini tightly in them, not reaching the neck 2 cm. Cover the jars with lids. Sterilize in boiling water for 25 minutes (40 liter jars). Immediately roll up, turn the lids down and leave to cool.

Fried squash caviar

Ingredients for 1 liter jar: 1.8 kg of squash, 1.2 kg of onions, 15 g of garlic, 100 g of vegetable oil, 60 g of 6% vinegar, 10 g of sugar, 15 g of salt, 5 g of parsley and dill.

Method of preparation: to prepare caviar, take fresh (not overripe) squash of any size. Wash thoroughly, cut off the stalk, cut into 1.5 cm circles. Fry in oil until golden brown, cool slightly and pass through a meat grinder. Wash the remaining vegetables. Chop the greens. Cut the onion into slices and fry. Finely chop the garlic and grind in a mortar and salt. Mix all the ingredients, fill the jars with the mixture, cover with lids and sterilize for 1.5 hours (half-liter jars are sterilized for 75 minutes). Roll up, turn upside down and leave to cool.

Zucchini with parsley and garlic

Method of preparation: Peel 3 kg of old zucchini, cut into small cubes. If the zucchini is old, then in addition to the peel, you also need to clean out the seeds. Add 500 ml sunflower oil, 1/4 cup sugar, 1 tbsp. salt, 100 ml 9% vinegar. Stir the zucchini and leave for 20 minutes. Prepare sterile dry jars. Chop 200 g parsley. Grind 100 g of garlic. Then everything will have to be done very quickly so that the zucchini does not overcook and the salad does not turn into porridge. Place the bowl of zucchini on the fire and bring to a boil. Add all the parsley and garlic at once. Stir and cook for exactly 5 minutes. Using a clean spoon, spoon into jars and seal with lids. Turn over and wrap in a warm towel until completely cool.

Squash caviar according to an old Scottish recipe

Ingredients: zucchini 1 kg, tomatoes 1 kg, onions 500 g, green apples 500 g, raisins 500 g, sugar 500 g, white wine vinegar 600 ml, salt to taste, ginger root 25 g, cloves 12 buds, black pepper ( peas) 1 tsp, coriander (grains) 1 tsp.

Method of preparation: make a cross-shaped cut on the tomatoes, lower the fruits for 1 minute. into boiling water, then immediately transfer to a bowl of ice water. Remove the skin. Cut the tomatoes into small pieces. Peel the zucchini and cut into cubes. Peel the onion and cut into half rings. Peel the apples, remove the core, cut the pulp into cubes. Place the ginger, cloves, peppercorns and coriander cut into pieces into a linen bag. Place all the vegetables in a large wide saucepan, put a bag of spices, pour in vinegar and, stirring, bring to a boil. Reduce heat to low and cook uncovered, stirring occasionally, for 1 hour. Add washed raisins, continue cooking over low heat, stirring, for another 1.5 hours. Remove the bag of spices. Let the caviar cool slightly. Place warm caviar in sterilized jars, close with plastic or glass lids (not metal!) and place in a cool place. The caviar will be completely ready in 3-4 weeks.

Marinated zucchini with red currants

Ingredients for a 2-liter jar of zucchini: 1 kg zucchini or zucchini, 400 g red currants. For the marinade: 1 liter of water, 50 g of salt, 50 ml light fruit or wine vinegar, 100 g of sugar.

Method of preparation: wash the jars thoroughly, pour boiling water over them and turn them upside down onto dry, clean towels. Wash the zucchini or zucchini, cut off the ends, cut into circles 2.5–3 cm thick. Using a paring knife, cut narrow strips of skin from the circles at regular intervals. For this operation, you can also use a regular small kitchen knife. Sort out the currant branches, remove damaged berries, and wash. There is no need to remove the berries from the branches. Place zucchini slices in a jar, interspersing them with red currants.

Prepare the marinade - boil water, add salt, vinegar and sugar; bring to a boil and immediately remove from heat. Pour hot marinade into jars. Close the jars with lids. Allow to cool to room temperature, then store in a cool place.

Vegetables marinated in this way are not only a tasty and savory appetizer, but also a good side dish for meat dishes.

Salted mini squash, eggplants and zucchini

Ingredients: 5 kg of mini squash, eggplant and zucchini, 200 g of coarse salt, 5 bay leaves, celery, cilantro, 1 head of garlic, black and allspice to taste.

Method of preparation: boil 3 liters of water in a large saucepan, add 150 g of salt, a few peas of black and allspice. Place the washed vegetables in a saucepan of boiling water and blanch for 2-3 minutes. Remove and let the water drain. Peel the garlic and crush with the remaining salt. Make a small cut in each vegetable and put 1 tsp into it. garlic mixture. Wash and dry the greens. Place bay leaf and celery greens on the bottom of the pickling dish. Then pack the vegetables tightly and pour brine over them. Place cilantro on top. Cover with a plate and place a weight on top. Leave for a week at room temperature, then close the lid tightly and place in a cool place.

Zucchini compote with cherry plum

Ingredients for pouring: for 1 liter of water - 200 g of sugar.

Method of preparation: medium-sized mature zucchini, peeled and seeded, cut into 1 cm3 cubes. Place the yellow cherry plum halfway into the prepared jars, and put the zucchini on top of it and pour boiling syrup over them. Cover the jars with lids, wrap them in a towel and let stand until completely cool. After this, drain the syrup, bring it to a boil, pour it back into the jars and seal them. Turn the jars upside down and wrap them for self-sterilization. This compote has a pineapple flavor.

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 with 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)

Canning vegetables is an important seasonal activity for every housewife. After all, it’s hard to imagine winter without such delicious pickled or pickled cucumbers, tomatoes and, of course, zucchini. Undoubtedly, you want to choose only proven recipes so that the preservation preserves the taste and aroma of the products used. Today you can find a wide variety of preparations that will delight you not only with their simplicity, but also with their excellent taste. We invite you to learn how to prepare delicious zucchini, canned for the winter like cucumbers. Such preparations can be served on the table both on weekdays and holidays.

Young canned zucchini like cucumbers

This recipe has already been tested by many housewives. Zucchini slices in jars will be an excellent snack, because they are crispy and juicy, with a slight spicy note.

Ingredients for a liter jar:

1 zucchini;
1 onion;
3 cloves of garlic;
1 bay leaf;
5 peas of hot pepper;
1 bunch of dill and parsley.

We can preserve young zucchini in slices for the winter:

Canning this recipe does not involve using exclusively white or zucchini. Choose the ones you have. Cut the washed fruits into circles, the thickness of which will be 1.5 cm. If the rings are large enough, cut them into two parts.
Wash the liter jars thoroughly; after sterilization, you can put vegetables in them.
First, put all the necessary spices on the bottom, then fill the jars to the top with zucchini.
Take a separate pan and prepare the brine. For 1 liter of water you will need to take 50 grams. salt along with 25 gr. granulated sugar. For a liter jar you will need 500 ml of this brine. We recommend calculating the amount of brine from the number of canning jars used.
Add a tablespoon of 9% vinegar to each jar of vegetables, then pour boiling brine over everything. Cover the jars with lids and begin sterilization; this will take about 10 minutes. Seal the workpiece tightly and wrap it in a blanket.

After the preservation has completely cooled, you can transfer the jars to the pantry for storage.

Original canned zucchini for the winter

The light spicy-sweet taste of zucchini will not leave anyone indifferent. Such a quick and original snack will be a godsend for every housewife.

Ingredients:

1 kilogram of young zucchini;
190 ml refined vegetable oil;
60 grams of salt;
6 cloves of garlic;
5 grams of ground black pepper;
75 grams of granulated sugar;
½ bunch of dill;
35 milliliters of vinegar essence 70%;
1 pod of hot pepper.

Preparing food and canning delicious zucchini:

Rinse the zucchini thoroughly under running water, cut the fruit into thin oblong slices using a vegetable peeler.
Rinse the greens and shake to get rid of excess water.
Now chop the dill.
Peel the garlic cloves and chop them using a garlic press.
Cut the hot pepper in half, remove any seeds, and then chop it finely.
Place the previously prepared zucchini slices in a deep bowl along with chopped herbs, garlic and hot pepper.
Next, you can start preparing the marinade. Pour the required amount of refined oil into the bowl, add vinegar, ground pepper, sugar and mix everything thoroughly.
The marinade is completely ready, pour it over the zucchini.
Close the container with the zucchini and marinade tightly and shake well.
Place the appetizer in the refrigerator to marinate for about 2 hours.
Then place the marinated zucchini in sterile jars and sterilize them for 15 minutes.

After rolling the workpiece, let it cool completely under the blanket.

Whole zucchini for the winter without sterilization

To prepare delicious pickled zucchini, you can use recipes for cucumber preparations; the taste of the preserved food will be excellent. Having tried this cooking option, you will be pleasantly surprised by the result.

Ingredients for one three-liter jar:

young zucchini;
100 grams of salt;
6 cloves of garlic;
5 milliliters of 70% vinegar essence;
several dill inflorescences;
horseradish roots;
currant and cherry leaves.

How to prepare whole zucchini for the winter:

First prepare the jar, rinse it thoroughly with baking soda, and rinse it with boiling water.
Place the greens along with the garlic at the bottom of the glass container.
Now it’s the turn of the small zucchini, place the fruits tightly inside the jar. Fill the jar with boiling water to the very top. Let the vegetables stand for 5-7 minutes, covering the preparation with a lid.
Pour the water into a deep saucepan, add the required amount of salt and bring the liquid to a boil.
Fill the jar with boiling water a second time, drain the water after a few minutes. Pour in the prepared hot brine. If the brine is not enough, add boiling water.
Add the required amount of vinegar essence and roll up the jar.
Wrap the workpiece well and let cool completely.

Such preservation can be stored in a pantry or cellar.

Canning delicious small zucchini for the winter with mustard

When choosing canning recipes, you should pay attention not only to the complexity of preparation, but also to the list of products used. The proposed preparation option is budget-friendly, although this does not affect the taste in any way.

Ingredients for three liter jars:

3 kilograms of small yellow or white zucchini;
1 bunch of green dill;
1 head of garlic;
135 milliliters of 9% vinegar;
125 milliliters of vegetable oil;
120 grams of granulated sugar;
75 grams of salt;
17 grams of dry mustard;
3 grams of ground pepper.

Canning delicious zucchini with mustard:

You can make this recipe from both yellow and white zucchini; there is no fundamental difference. Peel each fruit and cut into 2 parts. If there are large seeds inside, remove them.
Cut the vegetables into finger shapes, so you get thin strips. Thanks to this method of slicing, zucchini will look impressive in a jar. Transfer the thinly sliced fruits to a bowl or saucepan.
Now start preparing the marinade. Finely chop the pre-washed greens, add the required amount of vinegar, salt, vegetable oil and granulated sugar. Also add dry mustard along with ground black pepper. Grind the garlic cloves using a grater or finely chop them with a knife.
Stir the marinade and then pour it over the zucchini slices.
Let the vegetables marinate for 3 hours. Press the zucchini down with a plate and place a small weight on top.
For 3 hours, it is necessary to stir the vegetables in the marinade from time to time.
Wash liter jars, then fill them with zucchini, pour over the marinade that formed during pickling. If there is not enough juice, add boiling water to the top of the jars.
Place the filled jars in a large saucepan for further sterilization. Pre-cover the bottom of the pan with cotton cloth. After the liquid boils, sterilize the workpiece for 20 minutes.
Roll up the jars of zucchini, turn them upside down, and wrap them well.

Easy way

Ingredients for 1 3 liter jar:

2 kilograms of zucchini;
3 onions;
4 cloves of garlic;
4 grams of citric acid;
3 aspirin tablets;
50 grams of granulated sugar;
90 grams of salt;
2 bay leaves;
7 peas of allspice;
currant, oak and cherry leaves, dill inflorescences;
2 liters of boiling water.

Preserving crispy zucchini for the winter:

Rinse the zucchini well, then soak them in water for about 4 hours.
While the zucchini is soaking, peel the onions and cut each head into 4 equal pieces.
Prepare the jars and sterilize them in your usual way.
Wash the greens, peel the garlic cloves and cut into small pieces. Inside each jar, place a dill inflorescence, several cherry, oak and currant leaves, add the required amount of salt, granulated sugar and chopped garlic.
Cut the zucchini into medium pieces and place in jars.
Place aspirin tablets on top and add citric acid. Slowly pour in boiling water.
Cover the jars with sterile lids and seal them immediately.
Turn the jars over, then wrap them and wait for the preservation to cool completely.

Preserving zucchini for the winter (video)

The proposed recipes for canned zucchini are varied and at the same time simple. Every housewife will be able to create an original and incredibly tasty preparation for the winter from these seasonal vegetables. Can and enjoy great crispy zucchini with the whole family.

An experienced housewife knows that homemade canned zucchini in winter is an excellent alternative to cucumbers, tomatoes or mushrooms. After all, crispy zucchini is perfect for both meat dishes and diversifies porridge and potatoes during Lent. Plus, harvesting zucchini is a great way to save money without sacrificing quality.

Choose young vegetables for pickling

Zucchini is a versatile vegetable. It can be pickled, fried and even made into jam. But you always want the preparations to retain their benefits along with their taste, which is why recipes for canning zucchini without sterilization are always in demand.

This simple recipe will appeal to those who do not like to bother with canning, because it is very simple and takes no more than an hour.

For a three-liter jar you will need:

1.5–1.7 kg of zucchini;
3–4 branches of parsley;
3–4 cloves of garlic;
3 tbsp. l. sugar and salt;
6 tbsp. l. vinegar;
bay leaf and peppercorns.

Most often, zucchini is cut into slices for closing.

Preparation procedure:

Wash the vegetables and cut into slices no thicker than 1 cm. Cover with running water and leave for three to four hours.
Drain the water, we don't need it anymore.
Place parsley, bay leaf, pepper and garlic at the bottom of a sterilized jar.
Place the zucchini in the jar as tightly as possible, fill it with hot boiled water and cover with a lid.
After 20–25 minutes, pour the water into a saucepan, add salt and sugar. Bring to a boil, then add vinegar.
Pour the brine into a jar and cover with a lid.
Turn the jar over and cover it with a blanket until it cools completely.

Advice. When pickling zucchini, you can add horseradish root and leaves, as well as cherry leaves to taste.

Zucchini is not only a tasty vegetable, but also very healthy. Regular consumption of zucchini improves blood circulation, slows down premature skin aging, protects against ultraviolet rays and even saves hair from early graying. And all this can be obtained simply by eating delicious homemade preparations in winter.

Zucchini salad “Mother-in-law’s tongue”

Ingredients for preparing “Mother-in-law’s tongue” salad

3 kg of fresh zucchini;
1.5 kg of tomatoes;
5 pieces. sweet pepper;
3 pcs. hot red pepper;
4 cloves of garlic;
1 tbsp. vegetable oil;
1 tbsp. l. salt;
250 g sugar;
1 tbsp. 6% vinegar.

How to cook

Grind the tomatoes and peppers with a blender or pass through a meat grinder, pour into the pan and bring to a boil.
Peel the zucchini, remove the seeds with a spoon, and cut into strips.
Add salt, sugar, vegetable oil to the boiling tomato mixture and add zucchini. Cook for half an hour, stir occasionally.
Five minutes before readiness, add chopped garlic and vinegar.
Pour into steamed jars and roll up the lids.

Ready salad in jars

Homemade preparation of vegetables for the winter is a salvation from the problem: how to diversify the table in winter? The standard set of winter vegetables is boring and quickly becomes boring. And thanks to winter preparations, you can come up with a new dish every day, especially when you really want something unusual. Unusual homemade recipes include preparing “zucchini like pineapples.” This homemade preparation is suitable both as an independent snack and as an ingredient in the main dish. And your guests, most likely, will not even guess that these are not pineapples, but zucchini.

Recipe “Zucchini like pineapples”

For 1 liter jar you will need:

zucchini – 3 pcs.;
cherry plum – 500 g;
sugar – 100 g;
water.

Your family will love the spicy taste of this dish.

How to cook

Cut washed and peeled zucchini into rings or half rings. Scoop out the seeds with a spoon.
Place cherry plum on the bottom of the washed jar, pour sugar on top.
Cover with a layer of zucchini. Cover it again with a layer of cherry plum. Lay out and fill the jars in layers.

Attention. The top layer must be cherry plum.

Fill the jars with raw water and place them together with the contents in a saucepan. Fill the pan with water up to the shoulders, boil, and keep on low heat for 15-20 minutes.

Roll up the lids and wrap them in a blanket, turning them upside down, until they cool completely.

Fried zucchini in tomato sauce for the winter

Here is a simple way to cover delicious fried vegetables in tomato.

Adjust the amount of spices in dishes to your taste

This homemade preparation is very rich, has a piquant taste and stores well. In addition, according to this recipe, zucchini is prepared without repeated sterilization, which significantly reduces cooking time and makes the preparation process more enjoyable.

To prepare you need:

3 kg of zucchini;
2 kg of tomatoes;
3 heads of garlic;
150 ml vinegar;
4 tbsp. l. Sahara;
2 tbsp. l. salt;
1 word l. dried chili pepper;
vegetable oil to taste.

Cutting zucchini for salad

Procedure

Wash the zucchini, chop into small cubes, and fry a little.
Grind the tomatoes in a blender or meat grinder.
Mix vegetables with sugar, salt and butter and put on fire.
After boiling, cook for a quarter of an hour.
Add spices and vinegar. Boil for 5 minutes.
Place in steamed containers and cover with lids.

Homemade adjika from zucchini

This recipe will tell you how to close homemade adjika from zucchini for the winter. Ideal for those who love squash caviar and spicy food.

Adjika from zucchini

Necessary:

3 kg of zucchini;
500 g carrots;
1.5 kg of tomatoes;
500 g sweet pepper;
1 tbsp. garlic cloves;
1 tbsp. vegetable oil;
125 g sugar;
50 g salt;
3 tbsp. l. vinegar;
3 hot peppercorns.

After the jars are closed, turn them upside down and let them cool in this position.

Adjika preparation process

Wash the vegetables, peel, chop and make minced meat using a meat grinder.
Bring the resulting mixture to a boil and add oil. Boil for 40 minutes.
Add salt, sugar, vinegar and garlic, let simmer for another 5-7 minutes.
Pour into sterile jars and close with lids.

Freezing zucchini

Perhaps the easiest and fastest method to prepare delicious vegetables without sterilization for the winter is to freeze grilled zucchini.

Grilled zucchini ready to freeze

Vegetables must be washed and cut lengthwise into medium slices. Fry on a grill pan. Be sure to fry without oil! Place the fried vegetables on a board in one layer and put them in the freezer. When the zucchini is frozen, you can put it in a bag or plastic container.

Advice. After defrosting, you can season the zucchini with olive oil and add chopped garlic and herbs.

Zucchini and orange jam

Yes, yes, you didn’t think so. Precisely jam, and specifically from zucchini and oranges. Despite the unusual combination, the jam turns out very tasty and amazingly aromatic. Surprise your family with this unusual delicacy.

To prepare you need:

1 medium orange;
600 g zucchini;
400 g sugar;
100 g of water.

Ready-made citrus and vegetable jam

How to cook

Peel the zucchini from skins and seeds. Cut into medium sized slices.
Cut the orange with the peel into small slices.
Place vegetables in a saucepan, add sugar and water, bring to a boil. Boil over low heat until the vegetables become soft and translucent. (This is usually about 15–20 minutes.)
Add orange and simmer for another 15 minutes.
Pour hot into steamed jars and seal tightly with sterilized lids.

For jam, zucchini is cut into small pieces

Zucchini with red currants

A gourmet recipe that does not require additional sterilization. Marinated zucchini with red currants

Add salt, sugar and vinegar to boiling water, wait until the water boils again and immediately pour the marinade into the jars with vegetables and currants.

Seat the lids and leave until completely cool. Store in a cool place.

Zucchini wine

When all the preserves are ready, and there are still zucchini left, you can make wine from these healthy vegetables.

To prepare you will need:

3 kg of zucchini;
25–40 g ginger;
5 liters of boiling water;
juice from 3 lemons;
1 tbsp. l. yeast.

To make wine, you need to chop the zucchini finely.

We wash the vegetables, cut them into small pieces, add grated ginger and pour boiling water over them. We leave it under oppression for a week and add more oppression every day. On the eighth day, stir in the juice squeezed from lemons, yeast and sugar. Leave it in a warm place for fermentation for 3-4 weeks, covering it loosely. When the time has come, mix the wine well and remove it for several days until the sediment settles. Then the wine must be strained through a double layer of gauze. After 5-6 months, homemade wine should be bottled, securely corked and stored in a cool place.

Many people consider canned zucchini to be a relic of the Soviet era, but this is not at all the case. This versatile vegetable allows you to prepare a wide variety of dishes for the winter without requiring much expense. And since many preparations are made without sterilization at all, this also saves time and effort. But what pleasure and variety in winter will your summer efforts bring you.