The delicate taste and low calorie content of the fruits made this vegetable one of the most beloved and common. You, of course, guessed which of the vegetables in question? Yes, it’s about the zucchini.

From zucchini prepare stew and sauté, pancakes and pancakes, lecho and ratatouille. They make and make cakes from them, bake and stuff them. And from the zucchini, delicious salads are obtained, which can be stored all winter without problems.

• zucchini - 1 kg;
• parsley - 1 bunch;
• salt - 1 teaspoon (without slide);
• ground black pepper - 1/3 teaspoon.

• olive oil - 200 ml;
• vinegar 6% - 4 tbsp. spoons;
• honey - 3 tsp;
• garlic - 4 cloves of medium size.

1. Wash the zucchini, cut across into 2 parts, then each one more in half (lengthwise). Then, each part is cut into long plates with a thickness of about 0.5 cm.
2. Wash the parsley and chop finely.
3. Place zucchini in a saucepan, salt, add black ground pepper and parsley. Leave it for half an hour.
4. Prepare the marinade: mix honey (if thick - melt in a water bath) with olive oil, garlic and vinegar.
5. Drain the resulting liquid from the courgettes, pour the marinade, mix.
6. Arrange the prepared salad in clean jars, sterilize for 30 minutes (for 0.5 L jars), roll up, cool. Store in a cool place.

For cooking you will need:

• zucchini - 2.5 kg;
• sweet pepper - 1 kg;
• horseradish - 100 g;
• parsley - 5 branches.

• refined vegetable oil - 300 ml;
• tomato juice - 100 ml;
• sugar - 5 tbsp. spoons;
• salt - 1.5 tbsp. spoons;
• vinegar 9% - 100 ml.

1. Wash young zucchini and cut into small pieces.
2. Wash the pepper thoroughly, remove the seeds and cut into cubes.
3. Wash, peel and chop the garlic and horseradish with a meat grinder.
4. Prepare the marinade: mix vegetable oil, tomato juice, salt and sugar.
5. In a saucepan, put chopped garlic, horseradish, pepper and finely chopped zucchini. Pour marinade. Boil over medium heat for 20 minutes (after boiling), add vinegar 5 minutes before the end of cooking.
6. Arrange the hot salad in prepared jars, in each on top of it lay a leaf of parsley. Sterilize for 10 minutes (time indicated for 0.5 L cans). Roll up, wrap well and leave until cool. Keep the salad in a cool place.

• zucchini - 3.5 kg;
• carrots - 0.5 kg;
• garlic - 4 medium-sized heads:
• vinegar - 150 ml.

• tomato sauce - 500 ml;
• vegetable oil - 200 ml;
• sugar - 8 tbsp. spoons;
• salt - 2 tbsp. spoons;
• ground red pepper (burning) - to taste.

1. Wash the zucchini and cut into cubes, about 1.5 x 1.5 cm.
2. Wash carrots, peel and grate on a coarse grater.
3. Prepare the marinade from vegetable oil, salt, sugar, ground red pepper (if you want a more spicy taste) and tomato sauce.
4. In a boiled marinade, put zucchini, carrots, garlic (previously peeled and chopped with a garlic squeezer) and boil everything together for 25 minutes.
5. Then add vinegar and cook the salad for another 5 minutes. Then lay out on sterilized banks, roll up, cool. Store in a cool place.

4. Zucchini Salad

For cooking you will need:

• zucchini squash - 3 kg;
• fresh parsley - 1 bunch;
• fresh dill - 1 bunch;
• garlic - 2 pcs. medium size;
• vinegar 9% - 200 ml;
• salt - 2 tbsp. spoons;
• ground black pepper - 1 tbsp. a spoon;
• sugar - 8 tbsp. spoons.

1. Wash the zucchini, peel and cut into small slices about 0.5 cm thick.
2. Wash parsley and dill greens well and chop finely.
3. Peel and chop the garlic with a garlic squeezer.
4. Add the chopped greens, garlic, vegetable oil, vinegar, salt, ground black pepper, sugar to the zucchini. Mix everything well and leave for 3 hours.
5. Then put the salad in jars, sterilize for 15 minutes (for 0.5 l containers), roll up and, without wrapping, allow to cool.
6. Store in a cool place.

For cooking you will need:

• zucchini - 1.5 kg;
• bell pepper - 200 g;
• carrots - 500 g;
• garlic - 2 medium-sized heads;
• seasoning for Korean carrots - 2 tbsp. spoons (without slide).

• refined vegetable oil - 100 ml;
• sugar - 5 tbsp. spoons;
• salt - 1 tbsp. a spoon;
• vinegar 6% - 100 ml.

1. Wash the zucchini (if the fruits are overripe - peel, remove the core and seeds) and grate on a special grater - for Korean carrots.
2. Wash the pepper, remove the seeds and cut into small pieces.
3. Washed and peeled carrots also grate on a special Korean carrot grater.
4. Peel and grate garlic on the finest grater.
5. Stir the zucchini, peppers, carrots, garlic, Korean carrot seasoning and refrigerate for 5 hours.
6. From vinegar, salt, sugar and vegetable oil, prepare a marinade, but do not heat it.
7. Pour the vegetables with marinade, mix thoroughly and arrange in sterilized jars.
8. Sterilize jars with salad for 15-20 minutes (0.5 L), roll up. After cooling, store in a cool place.

6. Zucchini salad “Three tastes”

• zucchini - 2 kg;
• onions - 500 g;
• garlic - 1 head medium size;
• vegetable oil - about 200 ml;
• vinegar 6% - 2.5 tbsp. spoons;
• celery - a small bunch;
• ground black pepper - 0.5 tsp;
• salt - 1 tbsp. a spoon.

1. Wash the zucchini and cut into slices about 0.8 cm thick.
2. Pour vegetable oil (1-2 tbsp.) Into a preheated pan. When it is hot - spread the zucchini. Fry them on both sides until golden brown and fold in a saucepan.
3. Cut the peeled onions into small cubes and fry until golden brown.
4. Peel and chop the garlic using a garlic squeezer.
5. Wash the celery and chop finely.
6. Fold in one bowl: zucchini, onion, garlic, celery, black pepper. Pour in the remaining vegetable oil, add salt and mix well.
7. Arrange the salad in prepared jars (0.5 l), put in boiling water for 25 minutes. Then add 1 tablespoon of vinegar to each jar and sterilize them for another 5 minutes. Roll, cool. Keep the salad in a cool place.

7. Salad "Wonderful"

For cooking you will need:

• zucchini - 3 kg;
• tomatoes - 1 kg;
• fresh mushrooms (champignons) - 1 kg;
• onions - 500 g;
• vegetable oil - 200 ml;
• dill greens - 2 bunches;
• salt - 2.5 tbsp. spoons;
• ground black pepper - 0.5 tsp;
• vinegar - 200 ml

1. Wash the zucchini and cut into slices about 0.8 cm thick.
2. Salt sliced \u200b\u200bmugs, each fry on both sides in vegetable oil.
3. Peel, wash and chop onions in thin half rings.
4. Wash the mushrooms, cut into small pieces and boil in salt (1 tbsp salt per 1 liter) water for 5 minutes.
5. Fry boiled mushrooms in a small amount of vegetable oil.
6. Mix zucchini with mushrooms, add a little oil and simmer for 15 minutes over low heat.
7. Wash the tomatoes, cut into circles with a thickness of about 0.8 cm, lightly salt and fry in vegetable oil on both sides.
8. To the zucchini with mushrooms add tomatoes, pre-washed and chopped dill, chopped onions, black pepper, the remaining salt, vegetable oil, vinegar. Stir everything well and simmer over low heat for another 5 minutes.
9. Arrange the hot salad in prepared jars, sterilize for 35 minutes (time is indicated for a container of 0.5 l), roll up, cool. Store in a cool place.

For cooking you will need:

• zucchini - 4 kg;
• onions - 500 g;
• carrots - 500 g;
• mayonnaise - 250 g;
• vinegar 9% - 250 ml;
• vegetable oil - 250 ml;
• sugar - 7 tbsp. spoons (without slide);
• salt - 4 tbsp. spoons (without slide);
• ground black pepper - 0.5 tsp.

1. Wash the zucchini and cut into small cubes.
2. Wash, peel and cut the carrots into small pieces.
3. Peel and finely chop the onion.
4. Zucchini, onions, carrots, mayonnaise, vinegar, vegetable oil, sugar, salt and pepper are folded into one container, mix well. Then spread out in advance prepared cans (0.5 L), sterilize for 40 minutes and roll up. Store zucchini salad with mayonnaise in a cool place.

For cooking you will need:

• bulgarian pepper - 1 pc. (large);
• lemon - 1 pc. (medium size);
• basil - 1 bunch;
• parsley - 5 branches;
• vegetable oil - about 200 ml;
• olive oil - about 200 ml;
• chili pepper - on the tip of a knife.

• water - 800 ml;
• apple cider vinegar - 300 ml;
• salt - 1 tbsp. a spoon;
• sugar - 2 tsp.

1. Wash the zucchini and cut into circles about 5 mm thick.
2. Mix vinegar with water, add sugar, salt and bring the mixture to a boil.
3. In a boiled marinade, lower the zucchini, boil them for about 3 minutes. Remove, dry and lightly fry in vegetable oil on both sides.
4. Wash bell peppers, remove seeds and cut into small cubes.
5. Wash the lemon, remove the seeds and cut into small pieces together with the peel. Mix with bell pepper and previously washed and chopped basil and parsley.
6. To the mixture of lemon, pepper and basil add olive and remaining vegetable oil, chili. Mix well.
7. Fried zucchini spread in sterilized jars as follows: a layer of zucchini - a layer of a mixture of lemon, basil, olive oil, pepper. Sterilize jars with a capacity of 0.5 l for 30 minutes. Roll up, cool and store in a cool room.

For cooking you will need:

• zucchini - 2 kg;
• apple juice - 200 ml;
• refined vegetable oil - 200 ml;
• water - 200 ml;
• garlic - 1 large head;
• vinegar - 2 tbsp. spoons;
• sugar - 1.5 tbsp. spoons (without slide);
• salt - 1.5 tbsp. spoons (without slide).

1. Wash zucchini, cut into thin long plates and lay in clean prepared jars.
2. Peel and grate the garlic on the finest grater.
3. Mix apple juice, water, sugar, salt, vegetable oil, vinegar and grated garlic. Bring the marinade to a boil and pour into jars (0.5 l) with zucchini.
4. Sterilize for 10 minutes and roll up.
5. Turn the cans over and cover them with a blanket. After complete cooling, transfer the workpieces to storage in a cool place.

11. Salad of zucchini “With a twist”

• young zucchini - 1 kg;
• sweet pepper - 400 g;
• carrots - 200 g;
• plum (not overripe) - 200 g;
• parsley - 1 bunch;
• garlic - 1 large head;
• vegetable oil - 150 ml;
• tomato paste - 2 tbsp. spoons;
• vinegar 9% - 75 ml;
• salt - 1 tablespoon;
• sugar - 5 tbsp. spoons.

1. Wash the zucchini and cut into cubes about 1.5 x 1.5 cm.
2. Wash, peel and cut the pepper into small pieces.
3. Wash the carrots, peel and cut into small cubes.
4. Wash plums, remove seeds and grind using a meat grinder or blender.
5. Wash the parsley and chop finely.
6. Peel and grate the garlic.
7. Place zucchini, pepper, carrots and plums in a pan, add salt, tomato paste, vegetable oil and sugar. Mix everything well and boil for 20 minutes.
8. After the specified time, add garlic, vinegar, parsley and cook for another 10 minutes.
9. Arrange the hot salad in sterilized jars, roll up.

12. Salad "Mother-in-law's tongue"

• zucchini young (you can take zucchini) - 3 kg;
• tomato juice - 1.5 l;
• vegetable oil (odorless) - 250 ml;
• tomato paste - 2 tbsp. spoons;
• bell pepper - 500 g;
• garlic - 150 g;
• chili pepper - 2 small;
• salt - 3 tbsp. spoons (without top);
• sugar - 10 tbsp. spoons;
• vinegar 9% - 200 ml;
• mustard (ready) - 1 tbsp. a spoon.

1. Wash the squash, cut into “columns” of about 10 cm long. Each “column” is cut lengthwise into plates with a thickness of about 0.5 cm
2. Bell pepper and chili pepper (previously washed and peeled from seeds), as well as pre-cleaned garlic, grind in a blender or meat grinder.
3. Fold the zucchini in a saucepan, add sugar, salt, vegetable oil, tomato paste, tomato juice, mustard, chopped pepper, garlic to them. Mix everything and cook for 30 minutes (from the moment of boiling) over low heat.
4. After half an hour, add vinegar and let it boil for another 5 minutes. Then put the salad into sterilized jars and roll up.

For cooking you will need:

• zucchini (necessarily young) - 1 kg;
• garlic - 1 large head;
• parsley - 10 branches;
• basil - 5 branches;
• dill - 5 branches;
• vegetable oil - about 100 ml for frying + 50 ml for pouring;
• vinegar 9% - 2 tbsp. spoons;
• salt - 1 teaspoon (without slide).

1. Wash the zucchini and cut into thin slices with a thickness of about 0.8 - 1 cm.
2. Salt the circles, fry on both sides in sunflower oil until golden.
3. Peel and chop the garlic in a garlic squeezer.
4. Wash parsley, basil and dill and chop finely.
5. Boil vegetable oil, cool and pour 3 tbsp. spoons to the bottom of each jar.
6. Lay layers of zucchini, pouring each layer with herbs and garlic.
7. Filling the jars to the top, you need to slightly compact the contents so that it is completely covered with oil.
8. In each jar (0.5 l) with salad pour 1 tbsp. spoon of vinegar, sterilize for 30-35 minutes, roll up.

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

Features of cooking zucchini for the winter

1. Harvesting.  Zucchini refers to early ripening vegetables, so it is important not to miss the ripening period to the necessary stage. Harvest 1 time in 4-5 days, choose specimens no more than 20 cm long. Such zucchini should have a thin peel and a small seed chamber.
2. Peeling.  The peel is removed to give the final product attractiveness. If you can preserve young fruits, you can skip this step. In the case of skinning, first wash the vegetables. Then cut off the peel, capturing part of the pulp.
3. Chopping.  If small marrows (length less than 10 cm.) Are used for marinating, they should not be cut. After removing the stalks, place the specimens in the whole jar. Fruits of a different size are crushed by slices (rings), the width of which does not exceed 1.5-2 cm.
4. Cooking marinade.  The preservation of canned food directly depends on the amount of the acid component on which the marinade is prepared. Citric acid, table vinegar or essence is used to spin dishes. It all depends on what is at hand.
5. Adding spices. Dried herbs are used as a complement to the marinade. Zucchini is most suitable for horseradish, parsley and dill, basil, tarragon, celery, peas and cloves. The seasonings listed are considered basic, but you can add other favorite spices to your taste.
6. The amount of marinade.  In order to determine the required marinade volume, put the zucchini ready for salting in a jar. Pour in ordinary filtered water, then pour this liquid into a measuring container. Multiply the amount obtained by the number of containers to spin. However, pouring whole zucchini and chopped will vary. In the first case, a lot of space remains, which is filled with spices. At the same time, a three-liter jar accounts for about 1.4 liters. marinade. In the second case, you will need approximately 600 ml. fill.
7. Soak.  Before preserving the fruits, they must be blanched. If you prefer to do without heat treatment, send the fruit in a container with cold water for 3 hours. During this period, vegetables are saturated with moisture, so they will subsequently not absorb part of the marinade. Such a move will prevent the accumulation of air in the bank and further swelling of the lids.
8. Sterilization of containers.  To preserve zucchini in a weakly acid marinade, the cans are pre-sterilized. If the fill is sharp enough, you can do without boiling containers. In this case, fill the fruit twice with hot marinade, and then cork. In the case of canned fruit without sterilization, 2 or 3 liter cans are taken. In all other variations, containers are suitable that are placed in a pan in height.

Zucchini with horseradish: a classic of the genre

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

1. The number of components is designed for 10 cans of 1 liter. Sterilize lids and containers in advance. You can do this by boiling or in the oven.
2. Sort the fruits. For preservation, specimens with a very thin skin and dense pulp are suitable. Remove the stalks, rinse the vegetables with cold water. If you need beautiful bright zucchini for cooking, cut off the skin completely.
3. Chop the vegetables with 1.5 cm rings. Pour water into the pan, bring to a boil, send the chopped zucchini inside. Blanching takes 5 minutes, no more. After that, remove the fruits and immediately send them to cold water.
4. Go through all the greens, exclude yellowed and spoiled elements. Rinse with plenty of water. Chop the sheets of horseradish with strips 3 cm thick., Chop the dill. Peel and rinse the teeth of garlic, cut into slices.
5. For the marinade, hot red pepper is used, wash it, cut off the fruit area in the area of \u200b\u200bthe stalk. Do not touch the pulp, otherwise the canned vegetables will come out too sharp.
6. When all the liquid drains from the squash washed under the tap, add chopped garlic and dill to them. At the bottom of each bowl, send celery, mint, parsley, horseradish, and red pepper. Tightly place the zucchini, sprinkle with spices again.
7. Boil 2.2 liters. drinking water with salt to dissolve the granules. After that, cool the marinade, pour in the vinegar solution. Pour the fruit into the jars with the resulting liquid, cover the necks with lids. Make a pot with high sides and a large bottom diameter.
8. Send the cans inside, fill with hot water and place on the stove. Bring to a boil, after that simmer another quarter of an hour. Remove the container with the seal, immediately tighten with a key, turn over. Wrap in a sweatshirt or blanket, cool.

Canned Honey Zucchini

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

1. The recipe was developed by Caucasian housewives. Using this technology, you can cook not only zucchini, but also other similar vegetables. To begin the manipulation, sort and peel the zucchini. Cut them into slices (about 1 cm thick).
2. Proceed with the preparation of the marinade. Pour water into the pan, add salt, honey, sugar, vegetable oil. Bring the composition to the appearance of the first bubbles, then boil another 10 minutes. Cool, add vinegar essence, mix thoroughly.
3. Chop the zucchini with thick straws so that they fill the whole cans. To prepare a dish according to this recipe, it is better to use a liter and a half liter containers. Send the fruits to the marinade, simmer for 10 minutes.
4. Sterilize the jars by placing them in a hot pot or oven. Wipe dry, do the same with the covers. Place 4 minced garlic cloves, as well as 30 gr., On the bottom of each container. any washed greens.
5. Using a slotted spoon, remove the fruits from the pan with the marinade, arrange them in clean containers, add a fill on top. The marinade should fill the jars completely. Roll up the container with a key, turn it over, wrap it with a blanket.

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

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

Winter squash

• sugar - 10 gr.
• salt - 12 gr.
• tomato paste or hot ketchup (for an amateur) - 80 gr.
• wheat flour - 15 g.
• carrots - 120 gr.
• bulgarian pepper - 75 gr.
• zucchini - 240 gr.
• onions - 50 gr.
• vegetable oil - 130 ml.
• garlic - 5 prongs
• greens (any) - 40 gr.

1. The ingredients are offered on a 1 liter jar. If necessary, increase or decrease the proportions. Wash greens and bell peppers to start cooking. Remove all seeds from the latter, chop into strips.
2. Sort the zucchini, excluding spoiled copies. Remove the peel and remove the stalks of zucchini, chop the vegetable into cubes. Wash and peel the carrots, pass it through a large section of the grater. Chop onions.
3. Sauté the vegetables on a small portion of the vegetable oil until a golden crust is obtained. When you achieve the necessary consistency, add zucchini, bell pepper, salt and granulated sugar, greens, garlic, tomato paste, flour, passed through a crush to the pan.
4. Add the remaining oil, cover, simmer for a third of an hour. Stir constantly to avoid burning. Heat the cans in the oven or sterilize them in boiling water. Dry, place the finished composition in containers.
5. Heat the oven to 120 degrees. Remove the baking sheet, place cans without lids on it. Sterilize the stew for 1 hour, sometimes opening the door to remove excess moisture. Then remove with a tack, tighten with a key, cool down neck.

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

1. Only young zucchini is used to make the salad, and salt should not contain iodine. Peel the vegetables from the stalks, capturing part of the "butt." Cut the peel, chop into cubes or straws (the first option is preferable).
2. Peel the carrots, wash, grate. Combine with zucchini in a deep bowl. Start cooking marinade. Peel the garlic and pass it through a crush press. Move the pulp into a separate bowl, fill with oil.
3. Stir, add vinegar, salt, Korean carrot spice, granulated sugar. Mix well, pour the finished product into a mixture of carrots and zucchini. Use a wooden spatula. Let the dish soak for 5 hours.
4. To connect the components, ceramic or glassware is used, aluminum will not work. Otherwise, it will oxidize, causing a risk of poisoning. You can use enameled dishes, on which there are no chips and cracks.
5. During the infusion of zucchini you need to wash and sterilize the banks. The same thing is done with covers. When the vegetables are ready, move the contents to the container, cover. Send to a pot of hot water, boil for 10 minutes.
6. Next, immediately remove the finished canned food, seal them with a special key and turn it upside down to the floor. When covered with a blanket, allow the roll to cool completely, and then send it to the cold.

Mustard Zucchini

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

1. Young or medium fruits are used to make the spin. In the case of the latter, the seed cup must be completely cut out.
2. To start the procedure, rinse and peel the vegetables, chop them along. If desired, you can cut the peel and "butt". Each oblong piece must be chopped into thin strips (about 9 cm long). The calculation is carried out in half-liter containers.
3. Pour water into a pan, bring to a boil, pour sugar and salt. When the crystals dissolve, fill with the mixture of zucchini laid out on the banks. After 45 minutes, remove the fruits. Pass the garlic and onions through a meat grinder, sprinkle with a mixture of vegetable slices.
4. Add parsley seeds here, mix. Return to sterile containers, let marinate for 4 hours under lids. Drain and filter the fill, heat it again, season the zucchini.
5. Move to a wide-bottom pan, pour hot water over the shoulders. Pasteurize for a quarter of an hour, then remove, tighten with a wrench and let cool.

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

Video: how to cook pickled zucchini for the winter

From the recipes below, you will learn how to prepare zucchini for the winter. The neutral taste of the vegetable allows you to combine it with other ingredients, seasonings, spices and marinades, creating amazingly delicious snacks. In addition, sliced \u200b\u200bfruits can be frozen and used in the off-season as needed.

How to close zucchini for the winter?

All kinds of preparations for the winter from zucchini will help to significantly diversify and refresh the menu in the cold season, when the harvest period is far behind. The proposed ideas will help determine the choice of suitable recipes and put them into practice.

1. Zucchini for the winter can be sliced \u200b\u200band pickled in a concise or more sophisticated marinade.
2. Young fruits are used entirely and completely, cutting off the edges, and more mature ones relieve the peel and middle with seeds.
3. If you add zucchini slicing with other vegetables and stew, you get a delicious lecho, salad, adjika, vegetable caviar.
4. Having performed the tricks of proven technology, you can cook a snack similar in taste to pineapples or mushrooms.
5. When the zucchini dishes are prepared for the winter, the vegetable can also be frozen by slicing.

Winter marinated zucchini recipe

The simplest vegetable preparation is pickled zucchini for the winter without sterilization. The proposed recipe can be adapted to your taste preferences, adding other spices or adjusting the proportions of the components of the marinade. In addition to traditional dill with horseradish and currant leaves, you can add parsley, celery, basil. The calculation is given for one liter can.

Ingredients:

• zucchini - 1-1.5 pcs.;
• salt - 1 teaspoon;
• sugar - 2 tsp;
• vinegar - 1 tbsp. a spoon;
• laurel - 1 pc.;
• garlic - 1-2 cloves;
• peas of black and allspice - 3-5 pcs.;
• dill umbrellas, horseradish and currant leaves.

Cooking

1. At the bottom of a sterile jar lay greens, laurel, garlic, pepper.
2. Add slices of zucchini, pour everything with boiling water.
3. After 10 minutes, the infusion is drained, allowed to boil.
4. Repeat the procedure 1 more time.
5. Salt, sugar are poured into the jar, vinegar and boiling infusion are poured.
6. Cork zucchini for the winter, wrap until cool.

Zucchini in ketchup chili - recipe for the winter

Moderately sharp and piquant work out for the winter. Tomato supplement can be prepared independently from fresh, boiled up to a thick tomato or you can use ready-made ketchup, bought in a store. The result will pleasantly surprise and delight you with the excellent taste of the resulting workpiece.

Ingredients:

• zucchini - 2 kg;
• ketchup chili - 1 glass;
• salt - 2 tbsp. spoons;
• sugar - 1 cup;
• laurel - 5-6 pcs.;
• vinegar 9% - 200 ml;
• water - 1 l;
• garlic - 4 cloves;
• black pepper peas - 20 pcs.

Cooking

1. Zucchini is cut and laid in sterile jars, adding peppercorns, garlic, laurel.
2. Pour the chunks of boiling water twice, bringing the drained liquid to a boil.
3. The third time, add salt, sugar, ketchup to the infusion, boil for a minute, pour vinegar and pour the marinade into jars.
4. Cork zucchini with ketchup for the winter, wrap up to cool.

Zucchini lecho for the winter

For the winter, prepared according to the following recipe, it will delight you with a balanced, pleasant, moderately spicy taste, mouth-watering appearance and amazing aroma. If desired, water with tomato paste can be replaced with a portion of tomato puree, homemade sauce or just tomatoes chopped in a blender.

Ingredients:

• zucchini - 2 kg;
• bell pepper and onion - 1 kg each;
• salt - 2 tbsp. spoons;
• sugar - 1 cup;
• oil - 1 cup;
• tomato paste - 500 g;
• water - 700 ml;
• vinegar 9% - 3 tbsp. spoons;
• water - 1 l;
• allspice - 5 peas.

Cooking

1. Mix water, paste, oil, salt, sugar, pepper, boil for 3 minutes.
2. Add sliced \u200b\u200bzucchini, stew for 10 minutes, lay slices of sweet pepper.
3. After another 10 minutes of stewing, they throw onion rings, put it out together for 20-30 minutes, pour vinegar and pack the mass in sterile jars.
4. Cork zucchini with lids for the winter, wrap until cool.

Zucchini like pineapples for the winter

The following recipe for canning zucchini for the winter will allow you to enjoy a sweet variation of the workpiece, which in its taste characteristics will replace canned pineapples. The secret of success in using pineapple juice, the taste and aroma of which absorb zucchini slices, turning into a desired treat.

Ingredients:

• zucchini - 2 kg;
• pineapple juice - 700 ml;
• sugar - 1 cup;
• citric acid - 1.5 tsp;
• vanillin - a pinch.

Cooking

1. Pineapple juice, sugar, citric acid and vanillin are combined in a saucepan, heated to a boil.
2. Zucchini get rid of the peel, cut into circles and cut out the middle of the glass.
3. The resulting rings are immersed in boiling syrup, boiled for 15 minutes, laid out in sterile jars, corked and wrapped until cool.

Korean zucchini salad for the winter

For the winter, you can enjoy the sharpness and piquancy of the workpiece with an oriental accent. In this case, squash flesh, like carrots, is rubbed on a Korean grater with straws. However, if desired, the shape of the slices can be changed by chopping the vegetable into slices, semicircles or slices.

Ingredients:

• zucchini - 1 kg;
• carrots and onions - 150 g each;
• bell pepper - 2 pcs.;
• garlic - 1 head;
• dill and parsley - 0.5 bunch each;
• vinegar and oil - 5 tbsp each. spoons;
• sugar - 3 tbsp. spoons;
• salt - 2 tsp;
• seasonings for carrots in Korean - 1 tbsp. a spoon.

Cooking

1. Combine grated zucchini, carrots, garlic and bell pepper in a saucepan.
2. The remaining components are added, left for 2 hours.
3. Lay out the mass in jars, sterilize for 20 minutes, cork, allow to cool in an inverted form.

Adjika from zucchini for the winter

Spicy zucchini for the winter, decorated in accordance with the following recommendations in the form of adjika, will pleasantly surprise you with an amazing harmonious and piquant taste. The resulting appetizer is good just like that with a slice of fresh crispy golden bread, toast or as a complement to pasta or meat dishes.

Ingredients:

• zucchini - 3 kg;
• carrots and sweet peppers - 0.5 kg each;
• garlic - 5 heads;
• tomatoes - 1.5 kg;
• sugar - 100 g;
• vinegar - 100 ml;
• salt and hot pepper - 2 tbsp. spoons;
• oil - 200 ml.

Cooking

1. All vegetables, except garlic, are twisted in a meat grinder.
2. Salt, sugar, pepper, oil are added, boiled for 30 minutes.
3. Introduce garlic, after 5 minutes of cooking vinegar, warm up a minute.
4. Cork zucchini for the winter in sterile jars, which are wrapped until cool.

Zucchini caviar for the winter - a simple recipe

For the winter, it will be an excellent side dish for a winter everyday meal or an independent snack, which can be served with a slice of bread. Tomato sauce can be replaced with pasta or, alternatively, with freshly twisted tomatoes, and for the seasoning, add ground red pepper or chili.

Ingredients:

• zucchini - 3 kg;
• tomato sauce and mayonnaise - 250 g each;
• garlic - 10 cloves;
• sugar and vegetable oil - 100 g each;
• vinegar - 40 ml;
• salt - 1 tbsp. a spoon.

Cooking

1. Zucchini and garlic are passed through a meat grinder, placed in a pan.
2. Add mayonnaise, sauce sugar, salt, oil.
3. The mass is boiled for 2.5 hours, the vinegar is poured, warmed up for a minute and the caviar is packaged in sterile jars.
4. The canning of zucchini for the winter in the form of caviar is completed by corking containers, which are then wrapped and left to cool.

Zucchini like mushrooms - a recipe for the winter

Further on how to make zucchini for the winter like mushrooms. The resulting pickled vegetable slices resemble canned mushrooms in taste and structure. To create the desired effect, squash fruits are removed from the peel and the middle with seeds is extracted from them. The pulp is cut into cubes or medium-sized slices.

Ingredients:

• zucchini - 3 kg;
• dill - 2 bunches;
• garlic - 10 cloves;
• sugar - 150 g;
• vinegar and oil - 1 glass each;
• ground black pepper - 1 tbsp. a spoon;
• salt - 2 tbsp. spoons.

Cooking

1. Sliced \u200b\u200bzucchini, garlic, dill and marinade components are mixed in one bowl and left for 3 hours.
2. Lay out the mass in jars, sterilize them for 10 minutes, then cork and turn the lids down.

How to freeze zucchini for the winter?

Having mastered the recipes of popular preservation, it's time to figure out how to freeze zucchini fresh for the winter. A similar preparation can be used for cooking soups, stews, mashed vegetables and other dishes.

1. Zucchini can be frozen in cubes, circles, semicircles or even in the form of mashed potatoes.
2. To maintain shape, get rid of excess moisture and seal the pulp, boil the slices for a couple of 5 minutes.
3. Dried zucchini, put in bags, sent to the freezer.