Zucchini for the disappeared tribes of the North American Indians was the second bread. They probably knew many ways of preparing dishes from long-term zucchini. Unfortunately, these recipes are not available to us right now. But other tasty dishes from zucchini appeared: our housewives mastered the recipes for caviar, hodgepodge, salads, stuffed zucchini, and also learned how to make jam, “turn” zucchini into pineapples and mushrooms. Recipes of zucchini dishes in Asian and Mediterranean style are in the culinary notebook of every woman, because they are common in foreign cuisine. This vegetable is happily harvested for future use in many ways.

Now, in order to save valuable time, we just recall the most interesting recipes, and while the harvest season of zucchini is in full swing, we will try to stock up on delicious dishes to the maximum. Indeed, zucchini is a valuable and low-calorie product, and in summer it is also the most budget-friendly version of delicious, varied preparations for the winter.

Preparations from zucchini for the winter - the main technological moments

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

Zucchini of any kind, including zucchini, squash, which also belong to the pumpkin family, and have similar taste and culinary properties, are suitable for canning. The neutral taste of delicate fiber is in harmony with any ingredients. For the preparation of salads, appetizers, assorted vegetables with zucchini, it is preferable to select "young" fruits, at a time when the process of seed formation is just beginning inside the fruit. Such vegetables contain more vitamin C, less coarse fiber.

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

Zucchini is easy to cook: their absolutely neutral taste allows you to use any additional ingredients, seasonings and spices, as well as sugar, honey, fruits - for making jam or jam. Juicy fruits in combination with zucchini do not have to be boiled for a long time, since the pectin contained in them binds the juices of other fruits and vegetables. Under the conditions of sterility during preservation, some blanks from zucchini can not be pasteurized. It is important to consider the biochemical properties of pectin.

Remember!   With prolonged heat treatment, pectin is destroyed, losing gelling properties. Also, a large amount of acid should not be added to zucchini blanks if it is necessary to thicken the dish - a high concentration of acid neutralizes the effect of pectin.

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

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

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

Ingredients:

• Zucchini 2 kg
• Onion 1 kg
• Red carrots 1 kg
• Refined Vegetable Oil 200 ml
• Table vinegar 100 ml
• Ground coriander, red and black pepper - to taste
• Turmeric Powder - 4 gr.
• Sugar, salt - to taste
• Water 500 ml

Cooking:

1. Wash onions and carrots, peel and chop. Fry separately in a deep pan with added vegetable oil. When frying carrots, add 2-3 tablespoons of sugar - it will give brightness and a pleasant caramel taste to the vegetable.
2. Transfer the fried vegetables to a pan with a thick bottom.
3. Fruits of any maturity stage are suitable for zucchini caviar, but peeled seeds and seeds must be removed from overripe zucchini. Cut the prepared vegetables into cubes, pass in a frying pan, until soft and a light golden crust appears. Do not forget to add oil. If the fruit is not juicy enough, add water.
4. Transfer zucchini to onions and carrots. Place the pot on low heat. To prevent vegetables from burning, pour water, cover and simmer for 20 minutes.
5. Stew caviar during stewing.
6. Add sugar, salt and spices. Please note that turmeric powder is an excellent natural antiseptic that has a slight characteristic odor and colors the dish bright yellow. In squash caviar, this root is very appropriate, and its antiseptic properties greatly facilitate the storage of the product.
7. Grind the hot mass to a puree condition using a blender, simmer another 5 minutes. Add vinegar to the finished dish, mix, and immediately remove the pan from the stove: after adding vinegar, do not heat the eggs so that the alcohol in the vinegar does not evaporate and the acid does not destroy pectin.
8. Pack in sterile warmed jars. Cork and flip immediately.

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

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

Ingredients per 1 jar (1 L):

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

Spicy additives - to taste:

• Peppercorns (black and allspice)
• Clove
• Coriander, Dill, Mustard Seeds
• Leaves of laurel, currant, cherry
• Horseradish root, parsley, celery, ginger
• Hot peppers

Cooking:

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

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

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

Ingredients:

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

Cooking:

1. For this recipe, select ripe and large fruits, so that their diameter is the same as that of small pineapples. Wash, remove the peel, cut into rings, removing the core with any recess of a suitable diameter.
2. From sparse juice and sugar, cook sparse syrup. Do not forget to remove the foam!
3. Blanch the prepared rings for 5 minutes in the prepared syrup, put in sterile, hot and dry jars. You can not sterilize.

Secrets of an experienced housewife!   To “pineapples” looked bright and appetizing in the tank, add a pinch of saffron and orange zest to the syrup. Boil the syrup until a saturated yellow color is formed, then strain and continue to blanch the fruit.

Cut the cut middle of pineapples into gruel, put into small bags and freeze - in winter, use mashed potatoes as a rejuvenating and firming face mask, defrosting bags one at a time, as needed, and applying mass on the face for 20 minutes.

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

Ingredients:

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

Cooking:

1. Cook thick syrup from water and sugar: the drop should harden on a saucer. To prevent the syrup from sugaring, add citric acid when boiling.
2. In the hot syrup, put the orange zest, peeled slices of oranges and peeled zucchini, sliced \u200b\u200bin half rings. The shape of the sliced \u200b\u200bfruit can be changed as desired.
3. Boil oranges and zucchini in syrup for 20 minutes, over low heat. Pack hot in jars.

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

For those who love mushrooms, but know that this food is heavy and useless, the recipe for caviar from zucchini with mushroom flavor is suitable. Mushrooms as part of this recipe, it is true, but only in order to create the illusion of a mushroom dish, and the main ingredient is a dietary vegetable from the pumpkin family.

Ingredients:

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

Cooking:

1. Wash the vegetables, peel and cut into small cubes.
2. Fry in a pan until golden brown in vegetable oil. Add pepper, seasoning, chopped porcini mushrooms. If necessary, salt. At the end of the stew add vinegar and mix.
3. Warm sterile jars. Pack hot caviar in jars and seal immediately. The pasteurization time of cans, with a capacity of 0.5 l - 30 minutes.

Cooking Tips!

• If desired, chopped dill and carrots can be added to the dish.
• For this dish, choose zucchini with dense pulp, not overripe.
• If you have free time and great patience, you can surprise guests or relatives with an unusual cut of zucchini for caviar with the taste of mushrooms. Often mushrooms are cut into plates - cut the squash along the plates, and then squeeze the curly pieces out of the pulp using the “mushroom” cookie cutter. Watching the surprise of guests trying such a treat is very interesting!

The next recipe for zucchini harvesting is an analogy of a spicy Caucasian eggplant appetizer. These vegetables do not have botanical similarities, but spicy dressing makes their differences completely invisible.

Ingredients:

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

Cooking:

1. Prepared zucchini cut into slices. Sauté until golden brown.
2. Grind garlic, pepper into gruel, chop greens. Combine the components, add vinegar, salt. Shuffle.
3. Place the fried zucchini in jars, smearing each layer with a sharp dressing.
4. Cans filled "on the shoulders" put in boiling water. Pasteurization time for cans with a capacity of 0.5 l - 20 minutes.

The second option of a savory snack may be a set of vegetables: baked tomatoes, carrots and zucchini. You can also bake vegetables on the grill, instead of frying.

Frankly, Asian cuisine is an amateur. Not every foodie will agree to test his digestive system due to peculiar sharp dressings. But this does not need to be done! It is enough to adjust the number of hot spices to your taste, while maintaining the style of Korean cuisine, which has found many fans in the CIS, thanks to its uncomplicated technology, extravagant dressing and a cheap, affordable set of vegetables.

For a sharp and fresh salad of zucchini, in Korean, you will need a special grater-shredder and improvisation - each hostess will determine the number of ingredients and spices independently, based on the taste preferences of the family.

Ingredients:

1. Carrot
2. Lettuce
3. Onion
4. Zucchini
5. Garlic

For sharp refueling:

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

Special cooking recommendations!   The volume of table vinegar (9%) should be at least 3% of the total weight of the workpiece. Otherwise, the salad will have to be sterilized, and the heat treatment of vegetable salads is contrary to the basic principle of their preparation. Balance the taste of the dressing so that salt, sugar, pepper and acid feel the same - this is the main principle of Asian cuisine. Do not forget to pay attention to the beauty of slicing.

Cooking:

1. Chop all prepared vegetables with a thin and long straw.
2. Combine them in an oxidation resistant dish. Add chopped garlic.
3. Boil water, drop salt and sugar, mustard, sesame seeds. After cool to room temperature and add the remaining components of the dressing.
4. Hot pepper carefully, in parts, add to the dressing last.
5. Pour the vegetables with marinade, and pack the finished salad in jars. It is preferable to store the workpiece in the basement or on the top shelf of the refrigerator.

If you don’t have the time to conserve zucchini at all, simply cut them into cubes, circles, plates, and straws - for all dishes that you often cook, and freeze them. Useful!

Zucchini "Rings of Chile" for the winter video

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.

Consider the versatility of seaming. The vegetables are quite crispy, slightly spicy and very juicy. Lots of elastic pickled pulp   - the most accurate description. These zucchini are not exactly like cucumbers, but they are suitable for winter salads and will become a low-calorie respite from appetite pangs on a diet.

Statistics say that the Slavs often twist zucchini caviar. But we keep today's recipe a must-have. We are also steadily year after year.

Cut into circles and put in jars with spicy ingredients, pour hot solution and sterilize. So you can describe the recipe briefly. Nevertheless, it is better to take elementary steps according to the description with a photo in order to take into account all the nuances.

Attention! For all the recipes we need sterilized   cans and lids.

In time, each blank will take about 1 hour, taking into account the sterilization of cans.

Let's start cooking!

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Pickled zucchini for the winter without sterilization

We need:

• Zucchini -1.8-2 kg
• Young dill - 1-2 bunches
• Garlic - 9 medium cloves

• Black peppercorns - 15-18 pcs.
• Clove - 6-9 pcs.
• Bay leaf - 3 pcs.

For marinade:

• Water - 1.5 L
• Sugar - 190 g (almost 10 tablespoons without a slide)
• Salt (stone, without impurities) - 70 g (almost 3 tbsp.spoons without slide)
• Vinegar (table, 9%) - 190 ml

Important details:

• This amount of ingredients is enough on 3 liter cans.

Preparation and bookmark in banks.

Zucchini wash well and cut off the nose and ass. We cut in circles with a thickness of 1.5-2 and even 2.5 cm. Orient to your taste.

It is better to take medium-sized young zucchini. If you still take very large ones, you will have to cut each circle in half. In mature zucchini, seeds are best removed by sacrificing the slicing shape: make large cubes.

My dill. Peel the garlic and cut each clove in half.

We fill the banks. Per liter jar:

1. At the bottom we put 4-6 branches of dill.
2. Top 1-2 cloves of garlic, 2 pcs. cloves, 6 peppercorns, 1 bay leaf.
3. Squash circles spread flat on top of each other, tightly, to the top. You can cut 2-3 mugs in half and compact the styling by pushing these halves on the side.
4. We complete the composition with another 1 clove of garlic, which we squeeze along the side wall.

So we form 3 banks. Quantities are arbitrary; adjust garlic and herbs to your liking.

Preparing vegetables with boiling water before sunset.

Pour filled cans with boiling water, cover with a lid and leave for 10 minutes.

Drain the water. Again, fill the cans with boiling water - the lid - wait 10 minutes.

Prepare the marinade, fill and roll up the workpiece.

During this time we cook marinade. We heat water, add sugar, salt, stir until completely dissolved, pour the vinegar, bring to a complete boil and hold for 2-3 minutes - let it boil.

Here you can take a sample from the solution and adjust to taste by adding sugar or salt.

We pour out the second water from the cans and immediately fill the zucchini with hot brine - to the top.

Close the lid tightly (twist-off or sealed key).

Turn upside down and wrap for a slow cooling.

Zucchini in circles in liter jars with sterilization

Like in a store - the right definition for this classic roll.

We need:

• Zucchini (preferably young) - about 2 kg
• Garlic - up to 9 cloves
• Black pepper (peas) -18 pcs.

For marinade:

• Water - 1.2 L
• Salt (large, without additives) - 2 tbsp. spoons with a slide
• Sugar - 3-4 tbsp. spoons (try marinade before pouring!)
• Table vinegar, 9% - 80-100 ml

Important details:

• From this amount 3 liters of workpiece.
• To recipe can add carrots   in large slices (circles or whetstones) - 2-3 pcs., by weight no more than 400 grams. Then put the zucchini, respectively, less.

If the harvest was a success, and you need to urgently and very simply identify a lot of vegetables for storage, you can also pickle the old fruits, peeling them from the skins and removing the seeds. But the circles will not work. It seems to us that for the classics it is too big a compromise. It is better to put ripe vegetables in the roll under the mushrooms, zucchini lecho or mixed vegetables.

How to cook.

Zucchini wash well. If the ground has just clung to the garden, soda will not hurt. Cut the ends on both sides and cut the vegetables into circles. Thickness from 1.5 to 2.5 cm, to taste.

Peel and cut the garlic into slices.

We put the mugs in sterilized jars, denser. To fit more vegetables, we cut large circles in half. At the beginning, middle and end of laying, add 1 clove of garlic and a couple of peas of pepper. Total per 1 liter jar   2-3 garlic cloves and 5-6 peas will go away.

We prepare the marinade: mix all the ingredients with water, heat, stirring until completely dissolved, and let the finished liquid boil for 3 minutes.

Pour zucchini with hot marinade - little by little in each jar. Filled a third of one tank, moved to the next. The previous ones are warming up to take the next portion of boiling water. So we insure that a bank filled with boiling water will burst.

We need to fill the jars to the top.

We simply cover the full jars with lids and set them to be sterilized in a large container. Everything, as usual: at the bottom of the pan a cotton towel, and pour water into it on the shoulders of cans.

• Sterilization time of pickled zucchini in a liter jar - 10 minutes from the moment of boiling   water.

Remove from the fire, roll up with a key or tightly screw the twist-off cover. Turn over, shake a little, check for leaks and leave to cool slowly - in the upside down position, under the covers.

For a note!

The proportions and steps from both seams are suitable for coarse squash (bars, large cubes).

Vegetable marrows for the winter pickled in Bulgarian

For 2 jars (0.85-1 L) we need:

• Zucchini - 700-750 g (\u003d how much will fit in tight packing)
• Garlic - 2-3 cloves
• Dill (umbrellas) - 1 pc.
• Hot pepper (bitter) - a segment from the pod to 2 cm
• Bulgarian pepper - 1 pc. medium size (preferably red or yellow)

For marinade (with a margin):

• Water - 1 L
• Salt (large, pure) - 1.5 tbsp. a spoon
• Sugar - 100 g (4 tbsp.spoons with a slide)
• Bay leaf - 2-3 pcs.
• Black pepper peas - 6 pcs.
• Vinegar (table, 9%) - 100-120 ml

The cooking is simple.

My vegetables and dill. Zucchini cut into circles. We clean the garlic. Hot peppers cut into rings.

Sweet peppers are cleaned of seeds and white membranes inside and cut arbitrarily - into large pieces. For example, in half lengthwise, again in half lengthwise and each quarter across in the middle.

In boiling water, add all the ingredients of the marinade, except for vinegar, and let it boil for 3-4 minutes. At the end, pour in the vinegar, fasten the heating, but do not turn it off.

At the bottom of the sterilized cans we put an umbrella of dill, garlic, hot pepper, after bathing them in a hot marinade.

Squash mugs and slices of bell pepper put in the marinade. Let it boil and over low heat under the lid (!) Boil for up to 10 minutes.

Vegetables, along with the marinade in which they were cooked, lay out in banks. First, the solid part, distributing equally to 2 banks. Then add the marinade to the very neck.

We roll up the workpiece, turn it over, put it under warming, so that it slowly cools down.

Winter squash in mustard marinade - video

If you are ready to give your pristine delight only with distinctly pungent snacks, then the video below is the best guide to action. The hostess uses dry mustard to spicyly prepare a large batch of vegetables - 4-4.5 kg.

You will need:

• Zucchini - 4.5 kg (prepared)
• Garlic and Dill Umbrellas
• Leaves: bay, currants and cherries
• Black pepper (peas) and cloves
• Mustard (dry powder)

For marinade:

• Water - 2.5 L
• Sugar - 250 g
• Salt - 3 tbsp. spoons
• Vinegar (table, 9%) - 400 ml

Nadezhda suggests cutting zucchini into large cubes.

Both young and old vegetables are suitable for this recipe.

We hope you enjoy at least one recipe. For the first experiment, we would focus on two samples - with or without sterilization, but in a classic composition.

For the preparation of zucchini in tomatoes for the winter, there is a wide variety of recipes. In the cooking process, it is necessary to take into account a number of features, choose the right seasonings and the main ingredient.

There are such subtleties of cooking dishes from zucchini:

• If the zucchini is old, they must be peeled and seeds removed. Young vegetables can be chopped right away.
• To quickly cleanse the zucchini, you can use a knife for peeling carrots. To make it easier to remove the seeds, the vegetable should be cut in half, use a spoon for cleaning.
• To make the dish have a beautiful golden color, it is recommended to add carrots and onions to it.

Given the above tips, you can facilitate the cooking process.

Selection and preparation of the main ingredients

Cleaning the skin of young zucchini is not necessary. But in older ones it becomes solid. If it is not removed, even after prolonged cooking it will not soften. You can cut in various ways at your discretion.

Basic Ingredient Requirements

It is advisable to take young zucchini, small ones - they are sweeter and quickly cooked. Vegetables with white skin are also better suited for harvesting.

If it is green, it is better to remove it, as it looks unattractive.

Seasoning Selection Features

Garlic, black and allspice, cumin, marjoram goes well with zucchini. Seasoning is necessary to your liking.

Ways to cook zucchini in tomato sauce at home

There are a lot of zucchini recipes in tomato. They are labor intensive and the ingredients used.

The classic recipe “You Lick Your Fingers”

To prepare zucchini in tomato juice, the following ingredients are needed:

• 6 medium-sized squash;
• half a liter of tomato;
• 250 g of sugar;
• 1 tbsp. l salts;
• 100 g of garlic;
• 250 ml of oil;
• bitter pepper.

Zucchini cut into thick rings. Mix all other ingredients and put on fire, boil. Add to the resulting mass of zucchini and cook for half an hour. Remove from heat and pour into cans.

This dish turns out very tasty, no worse than the classic pickled zucchini. Only in the process of cooking vinegar is not used, which can interrupt the taste of vegetables.

Fried zucchini in tomato sauce

Here are the ingredients for 2 liter jars:

• 1 kg of zucchini;
• 1 large onion;
• 600 g of tomatoes;
• 300 g of sweet pepper;
• any greens;
• 1 tbsp. l salts;
• 100 ml of oil;
• a few cloves of garlic.

Zucchini cut into circles, so it’s convenient to fry them. Vegetables cut into slices, slices, and slices are also suitable for this recipe. Fry them to make them soft. Transfer to any container and leave.

Cut the peeled onions and peppers into large pieces and send to the same pan where the zucchini was fried. Chop the tomatoes and send them to the pan. Simmer for several minutes until vegetables are tender. Remove from heat and grind with a blender to a uniform consistency. Add garlic, spices, chopped herbs.

Spread in jars in layers - first fried zucchini, then tomato sauce, and so on to the top. Cover the cans with lids and send to a container of water for pasteurization. Cook for 90 minutes. Then tightly close the cans, wrap a blanket on top. Such zucchini is very tasty and stored for a long time.

No sterilization

To prepare a workpiece for this recipe you will need:

• 3 kg of squash;
• a few cloves of garlic;
• 500 g of tomato;
• 100 g of vinegar;
• a glass of oil;
• 30 g of sugar and 1.5 tbsp. l salts;
• any spices to taste.

Cut the zucchini in any way. Throw them into the pan and add spices, granulated sugar, salt, tomato paste, oil, vinegar. Boil for a couple of minutes and add the garlic. Such a salad can be eaten immediately. And you can roll it in a jar - canned zucchini do not lose their taste during prolonged storage in the basement.

In spicy sauce "awesome recipe"

Spicy zucchini rolls can be consumed as a separate dish or served with potatoes and salted porridges. For 3-liter cans you need to take:

• 3 kg of squash;
• hot pepper - 1 piece;
• 300 g of carrots and tomatoes;
• 100 g of garlic;
• a glass of sugar;
• 2 tbsp. l salts;
• a glass of vegetable oil;
• a glass of vinegar.

Zucchini cut into rings, chop the remaining vegetables with a blender. Cook the marinade - in a saucepan, mix the oil, vinegar, salt and sugar, boil. Add to it the vegetables, passed through the meat grinder, and boil for several minutes. In the resulting stew add zucchini and cook for another half hour on medium heat. Then distribute to the banks and roll up.

With the addition of paste

You can also roll zucchini in tomato sauce, using tomato paste instead of tomato. This dish turns out less acidic, but the taste of tomatoes will be less pronounced. You can use tomato paste in any recipe, replacing it with tomatoes.

With rice and pepper

To make rice-squash salad for the winter, you need the following ingredients:

• 3 kg of squash;
• 250 g of pepper, tomato, onion, carrot;
• 1 medium head of garlic;
• salt to taste (about 4-5 tbsp. l.);
• half a glass of vegetable oil;
• 100 g of elongated rice;
• a glass of vinegar.

Dice all vegetables. Send them to a cauldron, add salt and oil, boil. Pour rice, boil for 40 minutes. At the end, add vinegar and boil for another 10 minutes. Roll up in cans.

With beans

Zucchini with beans goes well in salads. But salting from them is not very tasty and does not last long. Boil 250 g of beans. Pour 50 ml of oil into a deep pan, add 100 g of chopped onion and the same amount of carrots grated.

Fry, add 3 kg of chopped zucchini. Stew for 20 minutes, add 200 g of chopped tomato and pre-cooked beans. Cook another 30 minutes. Then add spices to taste, garlic, any herbs.

With garlic and herbs

• 2 kg of squash;
• 400 g of onions, carrots, tomatoes;
• 50 ml of vegetable oil;
• head of garlic;
• a bunch of parsley, dill, onion leaves.

Grind zucchini, fry them in a small amount of oil. Fry onions and carrots separately until soft. Add tomatoes to them and simmer over low heat. Add fried zucchini, chopped garlic and herbs. Cook for another 5 minutes.

With carrots

Prepare the following ingredients:

• 1 kg of carrots;
• 2 kg of squash;
• 500 g of tomatoes;
• 200 g of onions;
• a glass of vegetable oil;
• spices to taste.

Fry chopped onions. Grate the carrots, add to the onion and fry until softened. Add tomatoes, and after 10 minutes - sliced \u200b\u200bzucchini. Simmer for 25 minutes. This dish has a sweet taste due to the large number of carrots.

With vegetables

In the preparation of squash salads, various vegetables are used - onions, carrots, peppers, tomatoes. It is advisable to cut all the ingredients into cubes, so the resulting dish looks very attractive.

With mustard

Mustard can be added to any salad recipe. It gives the dish a piquant taste and unusual aroma. Use better dry mustard.

With apples

Cut 1 kg of zucchini into cubes, 500 g of apples in slices, 200 g of carrots in slices, 200 g of tomatoes in slices. Sterilize the jars, lay the dill on the bottom, alternately on top one layer of all vegetables. Prepare the marinade - dissolve 1 tbsp in a liter of water. l salt, 2 tbsp. l sugar and add 150 ml of sugar. Pour the marinade with the resulting workpiece.

The summer season is in full swing and the garden is already fully pleasing us with its harvest. By the time ripe zucchini in the beds, we begin to recall all kinds of recipes for cooking dishes from zucchini. You can eat them fresh and cook hearty dinners, for example with zucchini it turns out simply amazing. As well as a side dish for barbecue. But sometimes yields are so good that eating everything fresh does not work. Therefore, I want to talk about how to prepare zucchini for the winter, to preserve vegetables and make them delicious snacks.

Zucchini is a very juicy vegetable, but with no pronounced own taste. In this they are somewhat similar to cucumbers. But this does not stop at all from making delicious canned food from them, because it is incredibly tasty. Believe me, canned zucchini is just as wonderful. After all, the thing is how to prepare them. Everything is important, from a set of spices and herbs to companion vegetables that make up a batch of zucchini inside jars.

Zucchini is prepared in pieces, and in sauces, and in the form of vegetable salads. Do not count the options. Let's look at several different delicious recipes for preparing zucchini for the winter in jars.

A great way to prepare homemade zucchini for the winter right in the country. Very simple and troublesome, because you do not have to bother with long sterilization of cans, but it is completely reliable. Many times I closed the squash according to this recipe and they have never spoiled me yet. To make the marinated zucchini delicious, I use herbs and leaves from my own garden and vegetable garden. Your favorite spices are suitable, and currant and cherry leaves will add an excellent aroma. You can take a small piece of horseradish leaf grown on the site of basil, thyme, tarragon, dill, parsley.

Usually, those who like very bright spicy marinades add to them the herbs that they themselves love the most and I think it’s right, because it is guaranteed to please you and your household.

I recommend closing zucchini for the winter in jars of 0.5 or 1 liter, according to this recipe, so it will be convenient to open and use them in a short period of time, in one or two doses. You can take jars of a smaller volume, if there are such and sometimes you want snacks in a very small amount.

You will need:

• young pitted zucchini (zucchini can be) - about 2 kg;
• dill umbrellas - 2-3 pcs;
• a fresh small leaf of horseradish;
• tarragon, parsley, thyme, rosemary and other fresh herbs - several branches;
• black pepper peas - 1 teaspoon;
• whole coriander seeds - 1 teaspoon;
• cloves - per piece per jar,
• blackcurrant leaves - 1-2 leaves per jar;
• cherry leaves - 1-2 leaves per jar;
• berries of black and red currants (gooseberries can be used) - several berries per jar.

For marinade:

• water - 1.5 liters;
• salt - 2 tablespoons;
• sugar - 4 tablespoons;
• vinegar 9% - 200 ml.

Cooking:

To prepare delicious crispy pickled zucchini for the winter, it is best to take young medium-sized vegetables, which still have thin skin and have not yet had time to form large seeds. Seedless varieties like zucchini are also great. They can not even be peeled.

If the squash has already outgrown a little, then the thick peel will need to be peeled off and the seeds removed from the middle. For pickling, a dense elastic flesh is suitable.

Prepare all vegetables and spices for pickling. Wash them thoroughly in running water.

Jars for blanks are also thoroughly washed with hot water and baking soda. This will produce the minimum required disinfection for canning.

Arrange herbs, spices and berries. Arrange clean, open cans. Now, in each jar, begin to stack the leaves. A piece of horseradish, 1-2 leaves of currant and cherry, 1-2 branches of aromatic herbs. Save the dill for the end.

Put a few peas of black pepper and coriander on the bottom of the jar. If you like more spices in the marinade, then you can also take a few seeds of zira or anise. Or put both spices, from this only the aroma will be tastier.

Now cut the zucchini into pieces. Depending on the size of the zucchini and cans, they can be cut in different ways. Not too large fruits, slightly larger than a large cucumber, can be cut into cubes. To do this, cut it in half across, and then each half into four parts along.

You can also cut zucchini into circles, then do not make them too thick. The thickness of 1.5-2 cm is great to prepare zucchini for the winter and they are perfectly marinated.

Place the zucchini slices tightly in a jar to fit as much as possible. Then lay on top the berries of currants or gooseberries and sprigs of dill.

Now we turn to filling the cans with liquid. In this recipe for cooking pickled zucchini for the winter, ordinary, freshly boiled water is poured for the first time. Boil the kettle and as soon as you turn it off, simmering and boiling, pour water into each jar of zucchini and herbs to the very edge.

Close the lids immediately, but do not tighten. Only lightly cover and leave for 15 minutes to insist.

After the specified time, pour water from one jar into one saucepan. To prevent the contents from falling out while draining, hold the lid on top. It is necessary that only the liquid spills out, from it we will prepare the marinade.

Thanks to herbs, spices and berries, the water will acquire a flavor and even color. Drain it all, then put the saucepan on the stove and let it boil again.

After boiling, repeat the procedure again. Pour the hot fragrant future marinade back into the jars. It will turn out just as much as necessary. Cover the cans again and leave for another 15 minutes.

And now the most crucial moment. Once again, pour the water from the cans into the saucepan. Now you need to cook the marinade in the right proportion. To do this, measure the volume of the resulting water in a saucepan. Take a measuring cup or jug \u200b\u200band measure. Then calculate by proportion how much salt, sugar and vinegar are needed.

For example, if you get 1 liter of marinade, then you need 1.3 tablespoons of salt, 2.5 tablespoons of sugar and about 130 ml of vinegar.

All this must be added in turn. As soon as you put the future marinade on the stove, put salt and sugar. Stir to dissolve completely. Once the marinade boils, add the vinegar and remove from the stove. Immediately pour hot in jars to the very edge and cover with lids.

Now the covers must be tightened tightly. So that the workpieces can stand for a long time, it is necessary to check the covers. They should be even, clean and tightly twisted. Passing air or having specks of rust for covers is unacceptable. Only in this way will winter squash without sterilization be safe from premature spoilage.

Now wrap the jars with a thick towel and leave to cool to room temperature. After which they can be safely cleaned in a closet or cellar. Zucchini will be marinated to the desired condition in about 2-3 months, that is, by winter they will be fully prepared and tasty!

A quick recipe for zucchini in a tomato for the winter is perfect for those who like to prepare ready-to-eat meals. In this form, zucchini is almost a salad or a side dish. You can eat it for a snack, or you can serve it with the main course. Even on a holiday, such an elegant salad will look great on a table. Here zucchini will be supplemented with tomato paste, a little hot chili and onions with carrots, for a more rich taste. Preservation occurs by adding vinegar. That is, zucchini will be with light pickled acidity.

You will need:

• young small zucchini - 1.5 kg;
• carrots - 2 pcs;
• onions - 1-2 pcs;
• garlic - 2-3 cloves;
• sugar - 2 tablespoons;
• salt - 1 tablespoon;
• tomato paste - 3 tablespoons;
• ketchup chili - 200 gr;
• vinegar 9% - 50 ml;
• vegetable oil - 80 ml.

Cooking:

Before starting to cook the zucchini themselves, it is best to sterilize the cans. Choose jars of the appropriate volume, three-liter jars for harvesting zucchini for the winter are not very suitable, then it will be difficult to put them in the refrigerator, and it is unlikely that anyone will succeed in eating so many at a time. The most suitable are cans of 0.5-1 liter.

Sterilize the jars with steam or in the oven. You can do this in a quick way in the microwave. Pour a quarter of a jar of water and put it in the microwave for 5 minutes. Water boils and sterilizes the jar from the inside. Do not forget to thoroughly wash the cans of soda before sterilization. Put the covers in a small bucket and boil in water on a regular stove. Leave the jars and lids to cool and start cooking.

Wash and cut the small stalk of small young zucchini. Without peeling the skin, cut them into circles with a thickness of 0.5 to 1 cm. Set aside the squash for a short time.

Peel and grate the carrots on a coarse grater or Korean carrot grater to make thin slices. Cut the onion into thin half rings.

In a separate plate, mix the tomato paste with water in a proportion of 3 tablespoons of the paste per 200 ml of water. It will turn out something like tomato juice.

Put the taverns, onions and carrots in a large pot. Pour in the tomato sauce you just bred. Add salt, sugar and hot chili ketchup. If you don’t like it too sharply, then you can put less ketchup. Mix well and place on a stove over medium heat. Stew zucchini in tomato paste with vegetables for about half an hour.

At the beginning, the liquid may seem a little, but the squash in the process will let the juice go and there will be enough tasty tomato sauce. Five minutes before cooking, squeeze the garlic into the pan. Stir and simmer a little more. Before removing from the stove, pour the vinegar, boil for 1-2 minutes and remove from heat.

In prepared sterilized jars, spread the zucchini in tomato paste, filling to the brim. Close each jar tightly.

Wrap the twisted cans in a thick towel or blanket and allow to cool completely in this form. After cooling, the finished zucchini for the winter with tomato paste can be stored in a convenient place. Feel free to put them in a closet, closet or cellar, where you have other workpieces stored. After a month, you can already get another one and try delicious zucchini.

  Marinated crispy zucchini rolls - video recipe

If you are looking for an original, new, but always tasty way to close zucchini for the winter, then I suggest you familiarize yourself with the following video recipe. Pickled zucchini is very tasty, but how to make them also spectacular and beautiful. Everything is simple. It is necessary to cut zucchini and carrots with thin long plates, and then roll beautiful rolls from them. Moreover, bright orange carrots placed in the middle of a roll of zucchini. In appearance, such an appetizer is simply delicious. Imagine a festive table with such wonderful snacks prepared by yourself. But on a typical day, it will be very pleasant to open a jar of such pickled zucchini and enjoy the taste and appearance.

Light sourness from vinegar, aromatic herbs and spices, a little garlic, that will complement the taste of zucchini. And of course carrots. We look at how to cook.

It is not difficult to find delicious recipes for preparing zucchini for the winter, it is difficult to choose from them. Especially when you want to try everything bigger and more diverse. The following recipe I suggest you can preserve zucchini as mushrooms. In a similar way, mushrooms are harvested, and specifically mushrooms, and therefore the finished zucchini will resemble them a little. This is a very interesting method of pickling, and the result will force you to use it next year as well. I met the recipe a couple of years ago, when the harvest of zucchini in the country exceeded all my expectations.

You will need:

• zucchini - 1.5 kg;
• garlic - 1 head;
• dill - 1 bunch;
• allspice peas - 7-8 peas;
• ground black pepper - 0.5 teaspoon;
• cloves (optional) - 4-5 pcs;
• salt - 1 tablespoon;
• sugar - 2 tablespoons;
• vinegar 9% - 70 ml;
• vegetable oil - 70 ml.

Cooking:

The main secret of cooking zucchini for the winter according to this recipe is that you do not need to add any water to make the marinade. All liquid will be exclusively its own juice of zucchini, which will make them only tastier.

To start, wash the zucchini and cut off both ends. If you have young zucchini with thin skin, you can not clean it off. As a result, in marinated form, such zucchini will be more crispy thanks to the skin than those that you peel. It is better to clean the zucchini if \u200b\u200bthey are too large and overripe.

Green marrows and zucchini are more suitable for marinating in this form. Yellow zucchini will become very soft and during cooking can boil completely into porridge, this is not desirable since it will ruin the entire workpiece.

Cut the zucchini into cubes. To do this, divide them lengthwise into 4 parts, and then the resulting bars across from steps of 2-3 centimeters.

Rinse and dry fresh dill to get rid of excess water. Then chop it finely and put in a large saucepan along with slices of zucchini.

Now peel and finely chop the garlic. You can grate it. Add the garlic to the pan to the zucchini. Add salt, sugar, pour vegetable oil and vinegar. Put the pepper. Now mix everything thoroughly so that all the components are evenly distributed over the zucchini. Cover the pan and leave to infuse and marinate for at least 4 hours.

While the marrows are marinated, sterilize the jars in a way convenient for you. After 4 hours, the squash in the pan will empty the juice and will already be half in the liquid. This will be our marinade, consider that it is already completely ready.

Take clean cans and fill them with zucchini and their juice on top.

Now you need to sterilize zucchini in banks, so that they remain for a long time. To do this, take a large pan, put a clean kitchen towel on the bottom, and put cans on top. Banks should be covered, but not screwed. Now pour cold water over the “shoulders” of the cans and place on the stove.

Water should boil. Boil the cans in water for 20 minutes, if the cans are 0.5 liters and 25, if 1 liter. The larger cans boil even longer.

After 20 minutes, turn off the stove and carefully, so as not to burn yourself, pull the jars out of the water. Screw the covers onto them immediately. Turn over, check that water does not leak and place together on a towel. Wrap cans with zucchini on top with a thick towel or blanket and leave it that way for a day.

So it’s very easy to prepare zucchini for the winter like mushrooms. They will serve you as an excellent snack on winter days and will remind you of summer.

There is a very tasty and interesting carrot salad called Korean carrots. But at the same time, the Koreans never heard of him. I don’t think they’ve ever heard of Korean-style zucchini, but this is not a reason for you to deny yourself this delicacy. Hot, spicy, sour, pickled zucchini for the winter in Korean will be your winter joy on your home table. Well, it goes without saying that the zucchini will be thinly sliced, like the famous carrots. It's not only tasty, but also beautiful.

You will need:

• zucchini - 3 kg;
• carrots - 0.5 kg;
• sweet pepper - 0.5 kg;
• garlic - 7-8 cloves;
• vinegar - 170 ml;
• vegetable oil - 150 ml;
• sugar - 100 g;
• salt - 3 tablespoons;
• hot pepper (optional) - 2-3 pcs;
• seasoning for Korean carrots - 20 grams.

Cooking:

Harvesting zucchini for the winter in Korean is as simple as the other types that I have already examined.

Zucchini is suitable for both young and overripe large ones. The only difference is that young zucchini are cut whole, and old ones without peels and seeds inside.

Take a grater for Korean carrots and rub all the zucchini on it. Large cut in half lengthwise, cut the seeds, and grate the halves.

Wash the carrots, peel and grate too. Cut the onion into thin half rings or a small cube. Cut sweet pepper in half, clean the core and chop very thin strips so that they look like those made by the grater.

Put everything in a large bowl or pan and squeeze the garlic. Mix all the vegetables together until you get a salad.

Now we make a marinade based on our own juice of vegetables. To do this, add salt, sugar, vinegar, malos and spices for Korean carrots to the pot of vegetables. Mix everything thoroughly and cover. Let it brew for 3 hours, during which time a very large amount of natural juice will stand out. Everything is marinated in it, as we have already added vinegar.

Sterilize jars while Korean zucchini infuses. In the prepared clean and dry cans, put the resulting vegetable mixture with juice, filling the cans to the top.

Be sure to pour the marinade so that everything inside it is drowned in cans. The quality of canning depends on this.

Now cover with sterilized lids and put the jars on until the pan. Place a dishcloth under the cans. Now fill them with water on the "shoulders" and put on fire. Jars with zucchini should boil in water for 20 minutes (for jars with a volume of 0.5 l.).

The larger the jars, the longer it boils. After that, remove the jars from the water, wipe and tighten the lids firmly. Wrap the jars in a thick blanket and leave to cool completely. Then it can be stored at room temperature.

This is how easy it is to prepare zucchini in Korean for the winter. Enjoy your meal on long winter days and evenings.