The zucchini season is quickly ending, but these delicious vitamin vegetables can be easily stored until spring. The main thing is to choose the right method of preserving the product. You can do with a variety of additives billets of zucchini for the winter. Golden recipes for snacks are published below.

It’s not for nothing that zucchini is called “chameleon vegetables”, because they are able to try on a variety of tastes. To prepare spicy ala mushrooms, you need to take: 3.5 kg of vegetables, 1 tbsp of non-aromatic sunflower oil and the same amount of table vinegar, 2 tbsp. coarse salt, 2 garlic heads, a small bunch of parsley and fresh dill, 6 tbsp. Sahara.

1. Zucchini are cut into small squares (no thicker than 2 cm).
2. Finely chopped greens are added to the vegetables.
3. Garlic is passed through a press and, together with sugar, butter, vinegar and salt, is sent to the zucchini cubes.
4. Together, marinate for at least 3 hours at room temperature.
5. In sterilized jars, at first a little liquid is poured out, which is formed upon insisting, and then zucchini loosely fit.
6. Tanks with contents are sterilized in boiling water for 12-14 minutes.

After the procedure, in boiling water, the cans are rolled up with a key and left to cool upside down without wrapping (otherwise the vegetables will become too soft).

Golden salad salad mother-in-law tongue

For refreshments, it is important to take high-quality tomato sauce - without starch and flavorings. One glass is enough. And besides it, it is used: 1.5 kg of zucchini, 4 cloves, 1.5 tbsp. table 9% vinegar, 7-9 peas of black pepper and 6 cloves, 80 g of granulated sugar, 1 pc. bitter pepper, 3 sweet bell peppers, garlic head, 120 ml of drinking water and vegetable oil, half a large spoon of salt.

1. Zucchini is peeled, diced, mixed with chopped garlic cloves and hot pepper. Sweet vegetable is also finely chopped.
2. Cloves, peas, tomato sauce, vegetable oil, drinking water, granulated sugar and salt are sent to the container for the products listed above.
3. The appetizer is brought to a boil over medium heat, and then cooked at low heat for 25 minutes with frequent stirring.
4. 7-8 minutes before cooking, vinegar is poured into the pan.

It remains to roll up.

Recipe for zucchini jam

For the winter you can even cook sweet dishes from zucchini. So, to make jam, you need to take: 800 g of granulated sugar and vegetables, 1 large lemon, 120 ml of drinking water.

1. Syrup is boiled from water and sugar for 5-6 minutes.
2. Cubes of zucchini and lemon scrolled through a meat grinder are placed in the liquid. Together, the ingredients are cooked for 45 minutes over medium heat.

The dish rolls into sterilized containers hot.

Zucchini caviar: winter harvest recipes

Zucchini caviar goes well with toast, croutons or just soft bread. And she is preparing very simply. Today, several successful recipes are known at once.

With mayonnaise and tomato paste

Of the products you will need: 800 g of peeled zucchini, 180 g of white onion, 120 g of mayonnaise and the same amount of tomato paste without additives, 2 tbsp. sugar, bay leaf, 0.5 tsp. pepper and salt, 70 ml of sunflower non-aromatic oil.

1. Zucchini with onions are scrolled through a meat grinder, and then, together with oil, mayonnaise and tomato paste, are sent to the fire. After boiling the mass, the fire decreases from maximum to medium, and the components are boiled for another 90 minutes.
2. Then you need to add salt, pepper, lavrushka, sugar to the pan and cook the ingredients for another hour.

Sterilized jars with such caviar are great all winter.

Cooking in the store according to GOST

Of the products you need: 0.7 kg of onions and tomatoes, 3.5 kg of young zucchini, 140 g of sugar, 2/3 tbsp. vegetable oil, 80 g of fine salt, 20 ml of table vinegar.

1. The onions are passaged, and then stewed with grated tomatoes until the mass volume is reduced by about 2 times.
2. Zucchini is cut into pieces, mixed with several tablespoons of water and steamed in a saucepan under the lid until soft.
3. All vegetables are mixed and mashed with a blender.
4. It remains to salt and sweeten the components, boil the mass for half an hour, pour vinegar to it, mix and roll into jars.

It is allowed to store blanks on the lower shelf of the refrigerator.

Squash and eggplant caviar

Of the products required: 2 pcs. young zucchini, eggplant, yellow or red bell pepper, tomato, onion and garlic cloves, 2 tbsp. salt, 70 ml of vegetable oil, ground red pepper to taste.

1. Onion is fried in oil until golden, then small pieces of sweet pepper, tomatoes, eggplant, zucchini are sent to it in turn. Each new layer must be fried before adding the next. They need to be slightly salted.
2. At the end of cooking, chopped garlic is added, and the mixture is sampled for salt.

Squash caviar can be either rolled up or served immediately.

With tomatoes for the winter

Of the products you will need: 3 kg of zucchini, 1.2 kg of carrots and white lettuce, 2 kg of ripe tomatoes, olive oil, coarse salt, granulated sugar, ground pepper.

1. All vegetables are separately fried in olive oil until golden, after which they are passed through a meat grinder together.
2. The resulting mass is salted and peppered, and also sprinkled with sugar to taste.
3. Next, the mixture must be transferred to a saucepan or stewpan, brought to a boil, and then evaporate the excess liquid over low heat.
4. The finished product is laid out in banks and pasteurized.

Before sending rolled-up blanks for the winter in the cold, they need to be cooled upside down.

Zucchini caviar with vinegar

Of the products you will need: 800 g of young zucchini without skin, half a kilogram of ripe tomatoes, white onions and carrots, 1 tbsp. non-aromatic oil, 1-1.5 tbsp. salt, 2.5 tbsp white sugar, 3-4 garlic cloves, 1 tbsp. table vinegar, a pinch of hops-suneli.

1. All vegetables, except onions, are grated and alternately fried in a small amount of any fat until soft. Onions are cut into small cubes and also passaged.
2. Together, the ingredients are stewed in a pan until soft and the juice evaporates. Then vinegar, salt, sugar, garlic cloves and suneli hops passed through a press are sent to the container.
3. Next, the mass is stewed for another 15 minutes.
4. It remains to roll eggs in sterilized containers.

It is better to choose cans with a volume of not more than 0.5 liters.

A simple recipe without roasting

Of the products you will need: 1.7 kg of zucchini, 370 g of white onion, 3-5 garlic cloves, bell pepper, 3 tomatoes, 1 tbsp. l salt, a quarter cup of sugar and the same amount of vegetable unrefined oil, 2 tbsp. vinegar.

1. All vegetables without skins are turned into mashed potatoes using a blender.
2. The mass is brought to a boil, and then cooked for about an hour with minimal heating.
3. 15 minutes before the end of cooking, sugar, salt, vinegar and oil are sent to the pan.

Snack with a special key rolls into small banks.

With apples, carrots, peppers and tomatoes

Of the products you will need: 0.7 kg of white onion, 1 large apple, 5 carrots, 2 kg of tomatoes and the same number of zucchini, 1 red bell pepper, chili pepper, salt, sugar, garlic head.

1. All vegetables and an apple are coarsely chopped and alternately fried in oil. Then they are scrolled through a meat grinder, mixed with chopped garlic, salt, sugar.
2. The resulting mixture is quenched for 1.5 hours with weak heating of the stove.

Finished caviar is rolled up in jars and stored in a cellar or pantry.

Golden zucchini recipe with slices for the winter

Pieces of vegetables can be deliciously prepared for the winter even without sterilization. In addition to zucchini (1.5 pcs.), Will be used: 2 cloves of garlic, 1 small spoon of salt, 2 tsp. sugar and the same amount of table vinegar, a leaf of parsley, dill umbrellas and currant leaves for flavor.

1. At the bottom of a sterile glass container, all the components are laid (zucchini cut into cubes, garlic into thin slices) and poured with boiling water.
2. After 10 minutes, the liquid from the can is drained, again brought to a boil and returned to the products.
3. The procedure is repeated 1 more time.
4. Before the last pouring sugar, salt are poured into the jar, vinegar is poured, fragrant leaves and umbrellas are added. It remains only to roll up the tank.

Zucchini is stored in the same jar in which it was processed with boiling water.

Acute lecho

The more garlic and pepper used in the dish, the sharper it will turn out. You can take 3 heads and 1 pieces of these products, respectively. And besides them: 2.5 kg of soft tomatoes and young zucchini, 0.7 kg of yellow or red bell pepper, 2 pcs. carrots and onions, half a glass of table vinegar, 2 tbsp. salt and 1 tbsp. Sahara.

1. Tomatoes are peeled, cut and boiled until boiling. Finely chopped onions, garlic cloves, hot pepper, grated carrots, cubes of zucchini and slices of sweet pepper are sent to the vegetables.
2. Salt and sugar are added to the mass, after which it is boiled for 25 minutes.
3. A couple of minutes before the end of the process, vinegar is poured.

If desired, finely chopped greens can be put into a snack before rolling.

Adjika from zucchini with tomatoes

Piquant adjika is served with hot soups and meat. To prepare it, take: 1.5 kg of any zucchini, 3 tomatoes, carrots, garlic head, half hot pepper, 20 g of salt and 2 times more sugar, 65 ml of vinegar.

1. All peeled vegetables are passed through a meat grinder.
2. The mass is seasoned with salt, sugar and stewed on low heat under a lid for half an hour.
3. Then you can add chopped garlic, vinegar to the products, and put the snack in jars.

If the family does not have lovers of spicy dishes, it is worth reducing the amount of garlic.

A quick recipe for salted preparations for the winter

Salty zucchini leaves the table no worse than cucumbers. And they are prepared even easier from the following products: 1.7 liters of water, 30 g (1.5 tbsp) sugar, 2.7 kg of young zucchini, a head of garlic, 3.5 tbsp. salt, a bunch of leaves for salting (including horseradish), 7 peas of black pepper.

1. Vegetables are sliced \u200b\u200band stacked in a pan. Top off pepper, chopped garlic, all the greens and horseradish leaves. The layer repeats again.
2. Marinade is prepared from water, salt and sugar in a separate container. When the liquid boils, vegetables with greens are poured into it.
3. The blank is rolled up in cans or covered with a lid and infused in the cold for a day.

After 30 hours, treats can be tasted.

Mustard marinated zucchini

A recipe for spicy lovers. For the preparation of snacks will be used: 4 kg of vegetables, 1 tbsp. 9% vinegar, granulated sugar and vegetable non-aromatic oil, 2.5 tbsp each homogeneous mustard and ground black pepper, a third glass of coarse salt, a head of garlic, a bunch of fresh dill.

1. Zucchini is coarsely cut directly with the skin and mixed with chopped dill.
2. For the marinade, all remaining components are mixed (garlic cloves are passed through a press).
3. Vegetables are poured with the resulting aromatic mass and left for 3.5 hours. They need to be mixed periodically.

Zucchini cans are laid out in cans along with the juice released during the infusion process and rolled up.

In Korean

To process zucchini according to this recipe, it is better to use a special “Korean” grater. And from the products: 3.5 kg of zucchini, 2 tsp. seasonings for Korean carrots, 2.5 tbsp salt, 650 g of carrots and onions, 1 tbsp each. butter and sugar, garlic head, 170 ml of vinegar (table).

1. Zucchini and carrots rub on a special grater. To them are crushed garlic cloves and onions.
2. Of the remaining components, a marinade is prepared, with which vegetables are poured.
3. After 35 minutes, you can arrange the salad in Korean in glass containers and sterilize.

Only at the end of processing in boiling water cans be corked.

Canned zucchini for the winter

Even vegetables fried in oil will be able to save until winter. In addition to zucchini (800 g), will be used: 2.5 tbsp. l vinegar (9%), 7-8 cloves of garlic, 120 ml of non-aromatic vegetable oil, 1 small spoon of fine salt.

1. Zucchini slices (not thicker than 1 cm) are salted and after 12-15 minutes are fried on both sides.
2. Boiled and chilled oil is poured onto the bottom of a sterilized can in the oven.
3. Zucchini and finely chopped garlic are sent in layers above.
4. It remains to sterilize the filled jars in a pan with water and close.

It is not necessary to consider that making preparations for the winter, you return to the past when our mothers and grandmothers rolled up dozens of bottles with tomatoes, cucumbers, peppers, zucchini and other gifts collected in the garden. Of course, now everything can be bought in the store, but, you see, nothing replaces home products. A good housewife can always vouch for blanks prepared by her own, which cannot be said about “industrial” rolls.

Zucchini is considered a very useful and tasty vegetable. And how many of it can be prepared ... In this article I want to talk about recipes for canning zucchini for the winter, how to do it and how.

Perhaps, one of the cheapest vegetables in the summer is considered to be zucchini. But this does not mean that you need to clog the shelves of the pantry with zucchini blanks, you can preserve only a few cans in the winter to diversify the home menu and always be fully prepared if a small feast is planned. Usually a liter jar of zucchini lasts for one day, and the next you can open another jar, with no less tasty contents.

Crispy appetizing zucchini will definitely become an adornment of any table. Some people love them even more than salted cucumbers or tomatoes. There are a lot of recipes thanks to which you can salt, pickle, boil caviar, make all kinds of snacks, salads from this wonderful vegetable. Some hostesses like to experiment, making even delicious homemade jam.

During conservation, the following spices may come in handy: bay leaf, horseradish leaves, dill umbrellas, peppercorns. Zucchini is especially tasty if you add parsley, bitter hot pepper, horseradish roots, and blackcurrant leaves to them. Of course, you can use any other supplements you wish.

Zucchini preservation methods

Zucchini preservation can be carried out both with and without sterilization. The first method is considered more reliable, but the second is much faster and easier, but no one can guarantee long-term storage of products.

Sterilization preservation

If you chose this method, then first you need to thoroughly wash all the cans. Then put greens, spices, parsley and currant leaves on the bottom. Wash, cut and spread all available zucchini into cans. Next, pour the previously prepared brine (salt, sugar, vinegar and water) into the jars and cover with clean lids. In this state, leave the containers for 10 minutes, and only after they expire, proceed to rolling. After checking whether the lids fit snugly to the jars, they should be turned over and wrapped in a warm blanket. After your workpieces have cooled, you can turn them back and put them in the pantry or cellar.

Preservation without sterilization

The first stage is the same as in the method with sterilization - wash, chop, add vegetables and add all this to the bottles. After that, zucchini is poured with boiling water and covered with lids. So you need to withstand 10 minutes. Then it is necessary to drain the water and again pour the contents of boiling water, while adding spices. And only after all the banks are filled with water - they should be rolled up and turned over. All blanks are transferred to a warm place and wrapped in a blanket.

The most delicious recipes for preserving zucchini

People have come up with a lot of recipes that can be put into practice by closing bottles with zucchini. To find exactly your favorite, option, you need to try each of them. We have selected some of the most delicious recipes for you and we hope that you will like them.

Crispy zucchini with carrots and garlic

Estimated Cooking Time - 35 minutes

Components:

• 1 kg peeled zucchini,
• One small carrot
• 50 grams of garlic
• For marinade:
• 270 ml of pure water
• 1 tbsp. a spoon of salt
• One quarter cup sugar
• 125 ml rust Oils
• 55 ml 9% vinegar

Note: a glass should be taken with a capacity of 230-250 grams.

Step by step recipe:

1. You should wash the zucchini, peel them from the peel and seeds. Cut the flesh into large cubes and transfer them into pots or in a bowl where they will cook.
2. Now we turn to the preparation of the marinade. To do this, mix all of these ingredients and bring to a boil. Wait 5 minutes and turn off. The marinade is ready!
3. This boiling marinade should be filled with zucchini. Thoroughly interfere. At first, it may seem that the liquid is not enough, but a little later the squash will give juice. Bring the mass to a boil, boil for 8 minutes.
4. While the zucchini is cooked, you need to peel the carrots and garlic. Grate the cleanly washed carrots on a coarse grater, and pass the garlic through a press or grate on a fine grater.
5. After 8 minutes, add garlic and carrots to the zucchini, mix and leave to boil for another 5 minutes. Then turn off the fire.
6. Squash in the previously sterilized banks and roll up with sterilized lids. Turn the blanks upside down, wrap them in a warm blanket and leave for several days until the preservation cools down.

Zucchini salad

This recipe has been tested by time and many hostesses. Only you need to clearly adhere to it and not violate the amount of the specified liquid.

Components:

• 0.5 kg sweet pepper
• 0.5 kg of carrots
• 1.3 kg of zucchini with seeds (when all the seeds are removed, 1 kg of zucchini will come out)
• 0.5 kg onions
• 1 bunch of dill
• 1 bunch parsley
• 1 cup of sugar
• 3 tbsp. tablespoons of salt
• 2-3 glasses of water
• 1 tbsp. rast. Oils
• 1 tbsp. peas and peas
• 2-3 pieces of bay leaf

Step by step recipe:

1. Peel vegetables, wash and remove seeds from pepper and zucchini.
2. Pepper should be cut into strips, grate the carrots on a coarse grater, zucchini can be finely chopped or also grated. Chop onion, dill and parsley.
3. All ingredients are put in a pan for further cooking.
4. Add sugar, water, salt, vegetable oil, allspice (peas) and bay leaf to the mass. Mix everything and put on simmer on fire.
5. After the salad boils, you need to pour 9% vinegar into it, add the parsley, parsley and boil for another 3-5 minutes.
6. Arrange the hot mass in sterilized jars, adding to the remaining brine. Carefully roll up the cans. Turn over and send to the corner under the blanket.

Classic squash caviar

Components:

• 3 kg of zucchini
• 1 kg of carrots
• 1 kg onions
• 2 tbsp. tablespoons tomato paste
• 1.5 tbsp. a spoon of salt
• 1 tbsp. spoon of sugar
• 1 teaspoon of citric acid
• Vegetable oil as needed

Step by step recipe:

1. Washed and peeled must be cut into small circles and fry in sunflower oil until a golden crust appears.
2. Grate the carrots on a coarse grater, chop the onions in half rings and lightly fry in vegetable oil (until soft).
3. Grind cooled zucchini, carrots and onions with a blender, add sugar, salt, tomato paste and citric acid to the resulting mass.
4. Put everything in a saucepan, bring to a boil, simmer for 15 minutes on low heat and immediately transfer to sterilized jars. Turn over and send under the blanket to cool.

If you wish, you can diversify this recipe with parsley, dill, garlic or any other products - this will only enrich the taste of your squash caviar.

Marinated zucchini

This type of preservation is very popular among housewives. Such zucchini can easily replace salted and pickled cucumbers, which we are used to using in salads, pickles and for making tartar sauce.

Components:

• 2 kg of young zucchini
• 3-4 large cloves of garlic
• Allspice peas
• 5-6 clove umbrellas
• Any greens to taste. Usually take celery stalks, parsley or dill umbrellas.
• For the marinade you will need:
• 1 liter of water
• 1.5 tbsp. a spoon of salt
• 2 tbsp. tablespoons of sugar
• 200 ml vinegar

Step by step recipe:

1. Prepare the container. To do this, wash, sterilize and dry the selected jars.
2. Wash the zucchini, cut off their stalks and cut into small circles.
3. Disassemble the garlic heads into cloves and peel them, then chop coarsely. If you come across small garlic, then the cloves can not be cut.
4. On the bottom of the cans lay branches of dill, celery and parsley or other plants, for example, horseradish, currants or cherries. They give zucchini rich taste and mouth-watering crunch. Send garlic, peppercorns and cloves there.
5. Fill the banks to the top with zucchini, covering with greens on top.
6. Make a marinade: dissolve sugar and salt in water, bring to a boil and add vinegar.
7. Pour the marinade into jars with zucchini, cover with sterilized lids, but do not roll up, but let stand for minutes. After that roll up, turn over and cover with a blanket. Wait until it cools completely.

Video recipe

Winter squash in jars is the most affordable, budget and very tasty idea to keep summer vegetables for a long time. Zucchini can be preserved in so many ways and with such a variety of ingredients that every open jar in the winter will be a decoration of any dinner: both everyday and festive.

Fried zucchini for the winter in jars, in Korean, caviar, salad, stew, pickled vegetables, salted, pickled. Such a field for experimentation! At least every day bring to the table "summer work" with a new taste.

But in order not to waste time in vain and do not check recipes from my own experience, I suggest you use the selection of how to pickle zucchini for the winter in jars. 5 good recipes that you save in a culinary notebook for a long time!

And here is the promised selection of 5 recipes.

Canned zucchini without sterilization per 1 liter

I want to start with this recipe, since squash without sterilization is the easiest way to harvest. And fast. The taste of cold appetizers is moderately sweet and sour, with a bright aroma of spices and garlic.

Without sterilization: it means that you still have to handle the container (otherwise it will swell). But the vegetables themselves will be enough to cook with a prescription.

Ingredients:

• 1.5 kg of squash;
• dill umbrellas;
• horseradish leaf;
• 4 cloves of garlic in 1 liter jar.

* greens will take 1/3 of the jar (if not actively pressing and wrinkling)

Marinade:

• 1 liter of water;
• 100 g of granulated sugar;
• 1, 5 tbsp. l non-iodized salts;
• 3 pcs. bay leaf;
• 1/2 tsp black pepper in peas;
• 125 ml of 9% vinegar.

Step by step recipe:

1. First of all, you can sterilize banks. Do this in any convenient way: in the microwave, oven or in boiling water for 15 minutes. I put the cans and lids in the email. oven for 15 minutes on the wire rack. I put the glass in an unheated oven, then turned it on to 150 ° C and waited until the temperature rises. Then she withstood the right time.
2. Cut washed greens - dill and horseradish umbrellas. Not very finely, but in such a way that it is easy to spread the cans through the neck. Spread on the bottom of the container. And there are cloves - 4 pieces per 1 liter.
3. Washed (dried with a towel from water droplets) zucchini cut into 1 cm rings. For now, put aside.
4. In a voluminous saucepan, where all the vegetables fit, pour water and all the ingredients for the marinade. We are waiting for it to boil.
5. Spread zucchini rings in boiling marinade. Cover and wait about 5-6 minutes. It is sometimes better to stir so that all the rings are saturated with aromatic broth.
6. Now we lay out the boiled zucchini in banks on top of dill and horseradish. Lavrushka is better to remove from the marinade.
7. Turn on the fire again and boil the marinade (while laying out the vegetables, it could cool down a bit). Pour them banks to the top.
8. We twist with clean, sterile lids. Turn over and cover with a warm blanket or towel.

In a couple of days, you can try the delicacy!

Fried zucchini for the winter "lick your fingers"

The recipe for fried zucchini for the winter “lick your fingers” is more time-consuming than the first version of canned ringlets without sterilization. Since here you have to stand at the stove during the frying of vegetables and sterilize both containers and vegetables. But the taste is completely different, such jars very quickly “fly apart” in the winter. Before you blink, the shelves of the pantry are empty.

Ingredients:

• 2 kg of squash;
• 1 head of garlic;
• vegetable oil;
• for 1 liter jar, 2-3 sprigs of dill and parsley;
• 1 dill umbrella per can;
• 2 tbsp. l nine%; vinegar
• 2 tsp salt (no slide);

* no marinade in this recipe

Cooking:

1. Rinse the zucchini, dry with napkins so that there are no drops of water left. Cut into rings of 1 cm.
2. Heat vegetable oil in a pan and fry zucchini without salton both sides, as you usually do. Let the rings brown a little, but not be too dark, and even more so with burnt edges. If necessary, add oil so that it does not burn. Put the fried zucchini in a clean dish.
3. We prepare jars: we sterilize together with the lids in any way. For such a workpiece, it is convenient to take 05, l or 1 liter.
4. Finely chop the garlic (you can crush through the press). Wash and chop the greens (not finely). And dill umbrellas - they can be torn by hands into 2 parts.
5. Now we put a little greens at the bottom of a clean jar, then a layer of ruddy zucchini, salt and season with garlic. Fold in layers very tightly, but try to keep the rings in shape and not tear.
6. When the jar is filled to the top, pour 1 tbsp. l vinegar and cover with a lid, but do not twist. You will also need to sterilize all the vegetables.
7. We put a pot of water on the fire. At the bottom we put a handkerchief or a thin towel. We put the can with preservation in water (water - 2 cm to the neck) and sterilize over low heat for 30 minutes along with the lids. And then we close it.

Fried zucchini with garlic for the winter, although they take a lot of time, but are worth it. Be sure to try cooking with this recipe.

Crispy pickled zucchini for the winter in jars

Crispy pickled zucchini for the winter in jars of 1 liter or 0.5 liter I harvest annually. Such an appetizer completely replaces or complements pickles or tomatoes that we all love to eat in the winter. Marinated crispy zucchini has a pleasant taste of spices - moderately spicy and sweet, slightly spicy. Preparing the spin is very simple.

Ingredients for cans of 1 liter:

• 3 kg of squash;
• 6 cloves of garlic;
• 2 liters of water;
• 1 tbsp. l non-iodized salts;
• 1 tbsp. l Sahara;
• 2 tbsp. l 9% vinegar;
• 6 pcs peppercorns;
• currant or raspberry leaf, horseradish leaf - 1 pc. to the can.

How to marinate crispy zucchini without sterilization

1. We sterilize the jars in any way.
2. Washed zucchini, in which the “tail” is cut, cut into thin rings - 0.5 cm each.
3. We spread greens and a layer of zucchini at the bottom of a clean can.
4. Then two cloves of garlic. And two peppercorns.
5. We lay the remaining zucchini.
6. Prepare the marinade: pour boiling vinegar into the boiling water, add salt and sugar. We wait until the bulk ingredients dissolve.
7. Pour zucchini with marinade. And close with sterile lids.

Done! You can turn the banks upside down and leave them in this form for 2-3 days. And then send to the cellar or pantry.

Hot zucchini for the winter

Recipe for hot zucchini for the winter will appeal to everyone who loves savory snacks. No, the mouth will not burn, but the pleasant sharpness feels good.

Ingredients for 5 liter cans or 10 for 0.5 l:

• 4 kg of young zucchini;
• 150 g of garlic;
• 750 g of carrots;
• 1 hot (hot pepper).

For marinade:

• 250 ml of vinegar;
• 1 cup vegetable oil;
• 300 g of sugar;
• 3 tbsp. l salt.

Cooking:

1. Grate carrots on a coarse grater or chop finely with a Korean grater. Zucchini cut into circles up to 1 cm, can be in half rings or 3-4 parts. Hot pepper - in small rings.
2. Pour the vegetables with oil, add sugar and salt. And leave for 20 minutes, so that the zucchini let out the juice and soak with all the ingredients.
3. In parallel, we sterilize the cans and lids to them.
4. We put the pot with vegetables on medium heat and simmer under the lid for 25 minutes. Then pour the vinegar and simmer another 5 minutes.
5. We lay out on clean jars and close the lid.

Keep sharp zucchini better in a dark and cool place (possible at room temperature). Although for a long time such a twist you will not stop!

Mother-in-law's tongue from zucchini for the winter

The popular appetizer “mother-in-law's tongue” from zucchini for the winter has a funny name, and this is due to the shape that the zucchini is cut into. Long, thin strips may resemble a tongue. And if you also remember that the taste of the salad “mother-in-law's tongue” is a little pungent, piquant, then there are no questions about the name at all.

Ingredients:

• 3 kg of zucchini (large, ripe vegetables are possible);
• 4 bell peppers;
• 3 heads of garlic;
• 1 hot pepper;
• 0.5 l thick tomato paste or homemade tomato sauce (then adjust the spices);
• 100 ml of 9% vinegar;
• 1 cup of drinking water;
• 1 cup sunflower oil;
• 0.5 cups of sugar;
• 2 tbsp. l salt.

Recipe for mother-in-law's appetizer language step by step:

1. In old zucchini, cut the skin and remove large seeds. Young can be left as they are (only cut the stem). And cut with a grater or knife into thin, wide plates. A food processor will quickly help with this.
2. Rinse hot and sweet peppers, remove the stem and seeds. Twist in a convenient way to a homogeneous mass. Both a meat grinder and a blender will do. For lack of such gadgets, just cut with a knife to a fine crumb.
3. Preparing the marinade: mix water with oil, tomato paste, salt, sugar and mashed peppers. We put on low heat and wait until it boils.
4. In the boiling marinade we spread the tongues from the zucchini. And simmer over low heat for 30-40 minutes, stirring occasionally.
5. 2-3 minutes before the end of the stewing, we pour garlic, which was previously finely chopped or passed through a press.
6. Pour all the vinegar, mix and remove the pan from the stove.
7. While the marrows were languishing in the marinade, you need to sterilize the banks. And then put the vegetable mixture in jars, tighten with clean lids and set to cool at room temperature.

In a few days, the savory tongue-in-tongue snack will be ready. You can open the jar and taste it. Enjoy your meal!

1. Give preference to fresh zucchini - without deep scratches, dents, dark spots. Otherwise, the banks run the risk of bursting in the near future, and you will be left without blanks.
2. It is most delicious to cook an appetizer of young zucchini. From more mature, large fruits, you can cook caviar, stew, jam - where you need to grind and twist the components.
3. If you have ripe fruits, you can cut the peel and remove large seeds.
4. Zucchini light green tastes better than white.
5. From spices, pay attention to: cloves, mustard seeds, dill seeds, red pepper and black peas, hot pepper, dill umbrellas and greens themselves, bay leaf, garlic, currant leaves, raspberries.
6. Sterilize jars and lids well, following all the rules. More convenient - a container with a lid-twist.
7. Liter cans are the best choice. An open snack does not linger in the kitchen, does not have time to get bored. It is more convenient to store such a volume - there is always a place for conservation.

An experienced housewife knows that home canned zucchini in the winter is a great alternative to cucumbers, tomatoes or mushrooms. After all, crispy zucchini are perfect for both meat dishes and diversify cereals and potatoes in the post. Plus, zucchini harvesting is a great way to save money without sacrificing quality.

For pickling, choose young vegetables

Zucchini is a universal vegetable. You can pickle, fry and even cook jam. But you always want that along with the taste, the workpieces also retain their benefits, because the recipes for preserving zucchini without sterilization are always in demand.

Marinated squash without sterilization

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

On a three-liter jar you will need:

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

Most often, zucchini for closing are cut into circles

Order of preparation:

1. Wash the vegetables and cut into circles no thicker than 1 cm. Pour in running water and leave for three to four hours.
2. Drain the water, we no longer need it.
3. At the bottom of the sterilized jar we put parsley, bay leaf and pepper with garlic.
4. We put the zucchini in the jar as tightly as possible, pour hot boiled water and cover with a lid.
5. After 20-25 minutes, pour the water into a saucepan, add salt, sugar. Bring to a boil, then add vinegar.
6. Pour the brine into the jar, roll the lid.
7. Turn the jar over and wrap it with a blanket until it cools completely.

Tip. When marinating zucchini, you can add the root and leaves of horseradish, as well as cherry leaves to taste.

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

Zucchini salad "Mother-in-law's tongue"

Products for the preparation of salad "Mother-in-law's tongue"

• 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 salts;
• 250 g of sugar;
• 1 tbsp. 6% vinegar.

How to cook

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

Ready salad in jars

Home-made vegetables for the winter - salvation from the problem: how to diversify the table in winter? A standard set of winter vegetables is boring and bored quickly. And thanks to the preparations for the winter, you can come up with a new dish every day, especially when you really want something unusual. For unusual home recipes include the preparation of “zucchini like pineapples”. Such a 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 enjoy the spicy taste of this dish.

How to cook

1. Washed and peeled zucchini cut into rings or half rings. Clean the seeds with a spoon.
2. Put cherry plum on the bottom of the washed can, pour sugar on top.
3. Cover with a layer of zucchini. Cover it again with a layer of cherry plum. Spread and fill cans in layers.

Attention. The top layer must be made of cherry plum.

Pour jars of raw water and put together with the contents in a pan. Pour the pan over the shoulders with water, boil, keep on low heat for 15-20 minutes.

Roll up the covers and wrap in a blanket, turning upside down, until completely cooled.

Fried zucchini in tomato sauce for the winter

Here is an easy way to close delicious fried vegetables in tomato.

Adjust the amount of spices in the dishes to your taste.

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

For cooking you need:

• 3 kg of squash;
• 2 kg of tomatoes;
• 3 heads of garlic;
• 150 ml of vinegar;
• 4 tbsp. l Sahara;
• 2 tbsp. l salts;
• 1 cl. l dried chili peppers;
• vegetable oil to taste.

Cut the zucchini for the salad

Procedure

1. Rinse the zucchini, chop into small cubes, fry a little.
2. Grind the tomatoes with a blender or in a meat grinder.
3. Mix vegetables with sugar, salt and butter and put on fire.
4. After boiling, cook for a quarter of an hour.
5. Add spices and vinegar. Boil for 5 minutes.
6. We lay out on steamed containers and close the lids.

Homemade zucchini adjika

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

Adjika from zucchini

It is necessary:

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

After the cans are closed, turn them upside down - let them cool in this position

The process of cooking adjika

1. We wash, peel, grind and make minced meat using a meat grinder.
2. Bring the mixture to a boil and pour the oil. Boil for 40 minutes.
3. Pour salt, sugar, vinegar and garlic, let it boil for another 5-7 minutes.
4. Pour into sterile jars and close the lids.

Freezing zucchini

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

Grilled zucchini ready for freezing

Vegetables must be washed and cut along the middle plates. Fry in a grill pan. Be sure to fry without oil! Put the fried vegetables on the board in one layer and put in the freezer. When the zucchini is frozen, they can be folded into a bag or plastic container.

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

Squash and oranges jam

Yes, it didn’t seem to you. It is jam, and it is from zucchini and oranges. Despite the unusual combination, the jam is very tasty and amazingly fragrant. Surprise your family with this unusual treat.

For cooking you need:

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

Ready citrus-vegetable jam

How to cook

1. Peel the zucchini from the skins and seeds. Cut into medium sized slices.
2. Cut the orange with the peel into small slices.
3. Put vegetables in a saucepan, add sugar and water, bring to a boil. Boil over low heat until the vegetables are soft and transparent. (This usually takes about 15–20 minutes.)
4. Add the orange and boil for another 15 minutes.
5. Pour hot over steamed jars, tightly close with sterilized lids.

For jam, zucchini is cut into small pieces

Red currant zucchini

A gourmet recipe that does not require additional sterilization.

To prepare, you will need:

• 1 kg of zucchini;
• 0.5 tbsp. brown sugar;
• 4 tbsp. l fruit or wine vinegar;
• 2 tbsp. l salt.

Cut narrow stripes of peel in vegetables at equal distances.

Wash and sort currants. It is not necessary to separate the berries from the stem.

Spread zucchini and currant branches interspersed in sterilized jars.

Pickled zucchini with red currants

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

Seal the covers tightly and leave to cool completely. Store in a cool place.

Squash wine

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

For cooking you will need:

• 3 kg of squash;
• 25–40 g of ginger;
• 5 l of boiling water;
• juice of 3 lemons;
• 1 tbsp. l yeast.

To make wine, zucchini need to be chopped finely

We wash the vegetables, cut into small pieces, add the grated ginger and pour boiling water. We leave under oppression for a week and every day we add oppression. On the eighth day, mix the squeezed juice, yeast and sugar from the lemons. Leave for 3-4 weeks in a warm place for fermentation, loosely covering. When the time is right, mix the wine well and remove for several days until the precipitate settles. Then the wine must be decanted through a double layer of gauze. After 5-6 months, home-made wine needs to be bottled, corked securely and put away in a cool place for storage.

Canned zucchini, in my opinion, is not inferior to canned cucumbers to taste. Crispy and sweet and sour, they are great for making vinaigrettes, salads, pickles or just as an appetizer for meat and fish dishes.

To preserve zucchini for the winter, we will need such products: fresh zucchini, dill, horseradish leaves, cherries, currants, bell pepper, black peppercorns, garlic, salt, sugar, vinegar (9%), water.

My zucchini, cut the stalk and tail. Cut into circles 1 cm thick.

We sterilize the banks. At the bottom of each jar we spread washed dill, horseradish leaves, cherries, currants.

Add a couple of cloves of garlic.

My bell pepper, remove the seeds and cut into strips. It turns out prettier when the pepper is in different colors. Put pepper in jars.

Then fill the jar with zucchini (zucchini). Put pepper on top again.

And dill with horseradish and cherry leaves. Add pepper peas. Those who like spicy foods can put hot peppers. Fill the contents of the cans with boiling water, cover with a sterilized lid and leave for 20 minutes. Then pour the water into the pan and bring to a boil again. Again, pour into jars and let stand for 20 minutes. Drain and boil the water for the third time. And in each jar we put 1 tablespoon of coarse salt, two tablespoons of sugar and one tablespoon of 9% vinegar. Pour boiling water and roll up the lids. Turn the top upside down and wrap it in a warm blanket. Keep the day before cooling.