Oh, what a miracle these zucchini are! Delicious and healthy. And how many dishes can be prepared from them - and vegetable stew, and pancakes, and fried in batter, and stuffed - choose to taste. But, unfortunately, the youth of zucchini is short, they are not stored for long, and therefore the hostesses got the hang of cooking zucchini for the winter. Zucchini is pickled, salted, sour, salads, snacks, caviar are prepared from them, even jam and candied fruits are cooked. A truly versatile vegetable! Here are some interesting recipes for you.

Zucchini snacks with the addition of tomatoes or carrots, peppers allow you to complement any side dish and meat dish. They will go very well with any alcohol, so they can be used both for daily use and for serving at the festive table. You just need to know how to prepare such salads, and with what spices they are best combined. In the photo and video recipes below, you can find many original blanks with spicy or spicy seasonings. For example, after studying the proposed instructions, the hostesses will be able to easily prepare both rice preparations and Korean-style salads from fresh zucchini, you will lick your fingers. No less attractive are tips that make it easy to prepare a simple zucchini salad for the winter Mother-in-law tongue. Each of the considered recipes is ideal for harvesting any volume of seaming.

Marinated zucchini for the winter

Ingredients:
1 kg young zucchini
1 liter of water
100 ml apple cider vinegar
100 g sugar
1.5 tbsp salt,
3 black peppercorns,
2 cloves
coriander seeds, dill.

Cooking:
Wash the zucchini, cut in half lengthwise. Wash dill, dry. Prepare the marinade: add sugar, salt and vinegar to the water, bring to a boil, remove from heat. Put zucchini in sterilized jars along with dill sprigs, add spices and pour boiling marinade (leave the remaining marinade). Cover jars and leave for 1 day. Then add the remaining marinade, close the jars and store in a cool place.

Zucchini marinated in country style

Ingrediye nts:
1 kg zucchini,
30 g dill greens,
10 garlic cloves,
1 pod of hot pepper,
3-5 peas of allspice,
75-90 g salt,
70-75 g 9% vinegar,
1 liter of water.

Cooking:
Wash young zucchini up to 15 cm long, cut off the stalk, cut into slices 1.5 cm thick. Cut the dill, cut the pepper and garlic lengthwise into several parts. Put the prepared spices and greens on the bottom of the jars, fill them tightly with zucchini. Dissolve salt in boiling water, add vinegar and pour into jars. Sterilize jars in boiling water: half-liter - 12 minutes, liter - 15 minutes. Roll up.

The following recipes will be of interest to spicy lovers.

Spicy marinated zucchini

For 1 liter of water: 450-600 ml of 9% vinegar, 15 g of blackcurrant leaves, 1-2 bay leaves, 5-7 pcs. cloves and black pepper.

Cooking:
Peel young zucchini with unripe seeds and dense pulp, remove the core, cut into 2-3 cm cubes. Blanch zucchini in boiling water for 5-7 minutes and immediately cool in cold water. Prepare the marinade - dissolve sugar and salt in boiling water, add spices, vinegar, remove from heat. Fill jars and pour over hot marinade. Pasteurize half-liter jars - 15 minutes, liter and two-liter - 20 minutes. Roll up.

Spicy zucchini appetizer

Ingredients:
4 kg zucchini,
1 stack tomato paste,
1 stack vegetable oil,
1 stack chopped garlic,
2 tbsp salt,
3 tbsp vinegar.

Cooking:
Peel the zucchini, cut into cubes, mix with butter and tomato paste and simmer for 40 minutes. 5 minutes before the end, add vinegar and garlic. Roll up.

Spicy zucchini appetizer

Ingredients:
3 kg zucchini,
4 sweet peppers
2-4 bitter peppers,
3 garlic cloves,
400 g tomato paste,
200 g vegetable oil,
4 bulbs
600 g carrots
200 g sugar
200 g 5% vinegar,
1 tbsp salt.

Cooking:
Cut the zucchini into strips, chop the garlic, sweet and bitter peppers. Dilute the tomato paste with water to a liter, pour over the zucchini. Separately, in a pan, fry onions and carrots, mix with zucchini, add sugar, salt and simmer for 15-20 minutes until soft. Then add vinegar, boil for 5 minutes and arrange in jars. Roll up, wrap with a blanket and let cool.

Ingredients:
3 kg zucchini,
1 stack vegetable oil,
10 tbsp tomato paste,
3.5 tbsp salt,
3 tsp ground black pepper,
4.5 tbsp 9% vinegar,
2 heads of garlic
1-2 hot peppers
bunch of dill or parsley.

Cooking:
Pass the peeled zucchini through a meat grinder, leave for a couple of hours. Transfer to an enamel pan, add oil, tomato paste, salt, pepper, simmer for 1.5 hours. Dilute vinegar in a glass of water, add to zucchini, garlic and herbs, simmer for another 10 minutes. Arrange in banks, roll up.

Zucchini in Lithuanian

Ingredients:
3 kg zucchini,
1 stack salt,
1 stack vegetable oil,
1.5 cups of sugar
1 stack 9% vinegar,
½ stack grated garlic.

Cooking:
Peel the zucchini, cut into cubes, sprinkle with salt and leave for 2 hours. Prepare marinade: boil vegetable oil with sugar and garlic, add vinegar, boil. Squeeze juice from zucchini, arrange in jars, pour boiling marinade. Sterilize: liter - 10 minutes, three-liter - 20 minutes. Roll up, wrap up.

There are many zucchini salads, but perhaps the most famous is "Teschin language".

Ingredients:
2 kg peeled zucchini,
1 kg of tomatoes,
4 things. sweet pepper,
2 heads of garlic
1 hot pepper
1 stack unrefined vegetable oil
1 stack Sahara,
2 tbsp salt,
2 tsp vinegar.

Cooking:
Zucchini cut into thin long strips - "tongues". Scroll all other products through a meat grinder, add oil, sugar, salt and vinegar. Put on fire, bring to a boil, put zucchini in this mass, cook for 40 minutes, put hot in sterilized jars (half a liter) and roll up. Wrap, chill.

Zucchini in Ukrainian

Ingredients:
1 kg peeled zucchini
100 ml vegetable oil,
20 g garlic
10 g of dill and parsley,
60 ml table vinegar.

Cooking:
Peel young zucchini, cut into slices, fry in vegetable oil until golden brown. Grind the garlic in a mortar, put it on the bottom of the jars, add salt, pour oil, vinegar, put the zucchini tightly. Sterilize half-liter jars for 25 minutes, liter jars for 45 minutes. Roll up.

Ingredients:
5 kg zucchini,
0.5 l oil,
300 ml 9% vinegar,
200 g sugar
200 g garlic
1 hot pepper
3 tbsp salt.

Cooking:
Clean the zucchini, cut into thin slices. Put dill, parsley, zucchini, salt, vinegar, oil on the bottom of the pan and cook over low heat for 20 minutes from the moment of boiling. Then add garlic, a pod of hot pepper, boil for 3 minutes, arrange in jars and roll up.

Zucchini Lecho

Ingredients for one three-liter jar:
1.5 kg zucchini,
6 pcs. sweet pepper,
6 bulbs
1 kg red tomatoes
2/3 stack. vegetable oil,
2/3 stack. Sahara,
2 tbsp salt,
½ stack 9% vinegar.

Cooking:
Cut the zucchini and pepper into strips, onion into half rings, pass the tomatoes through a meat grinder. Prepare the marinade: mix oil, sugar, salt and vinegar, boil. Put in a boiling marinade in turn: zucchini - boil for 15 minutes, onion - cook for 5 minutes, pepper - cook for 5 minutes, tomatoes - cook for 5-10 minutes. Arrange the finished salad in sterilized jars, roll up.

Squash Cavier

Ingredients:
2 large zucchini,
2 carrots
1 kg of tomatoes,
10 garlic cloves,
1 tbsp vegetable oil,
salt, pepper to taste.

Cooking:
Peel all vegetables, pass through a meat grinder, put in a basin or a wide saucepan and simmer until the liquid boils away. Then add vegetable oil, salt, sugar and crushed garlic, mix and simmer for another 10 minutes. Arrange in sterilized jars, roll up.

Zucchini caviar with celery

Ingredients:
1 kg zucchini,
1 celery with cuttings and leaves
100 g tomato paste,
salt to taste.

Cooking:
Peel the zucchini, pass through a meat grinder, put in a mold and bring to readiness in the oven. Cut the celery into small strips, fry in vegetable oil along with the cuttings and leaves. 10 minutes before the caviar is ready, add celery, browned tomato paste, salt to it and put it in the oven. Pack the finished mass in jars, sterilize for 30 minutes. Roll up.

Zucchini jam and candied fruits are a very interesting way to save zucchini for the winter. Jam has a pleasant delicate taste, and candied fruits can be an excellent alternative to sweets.

Salted zucchini

Ingredients:
10 kg zucchini (no more than 15 cm long, 4-5 cm in girth),
300 g dill,
50 g horseradish root,
2 pods of hot pepper,
2-3 garlic cloves,
Filling: for 1 liter of water - 70-80 g of salt, dill and tarragon, blackcurrant and cherry leaves.

Cooking:
Wash zucchini with dense pulp, soak for 2-3 hours in cold water. Prepare a container (barrel or enameled tank). Put half of all the seasonings on the bottom of the container, lay the zucchini tightly, cover with the remaining seasonings on top. Pour in excess brine, put a wooden circle and oppression. Cover the bowl with a clean cloth and let stand at room temperature until fermentation begins. Then transfer to a cellar or basement with a temperature of 0−1ºС. After 10-15 days, add brine and close the lid tightly.

Appetizing zucchini salad for the winter You will lick your fingers - a recipe with step-by-step photo instructions

Spicy, but very appetizing zucchini salad is obtained by adding hot pepper and horseradish. With such additives, even the simplest preparation will get an unusual taste. But so that the seaming is not too spicy, it is recommended to use such ingredients at your own discretion: some people simply do not like too spicy dishes and prefer a light aftertaste of savory additives. Therefore, having studied the indicated recipe with a photo, and starting to prepare such a salad, it is allowed to independently change the proportions of spices and seasonings.

Zucchini Salad Ingredients You're Licking Your Fingers for Winter

• chopped zucchini - 12 cups;
• chopped onion - 4 cups;
• Bulgarian pepper - 2 red and 1 green;
• salt - 1/3 cup;
• sugar - 0.5 cups;
• vinegar - 0.5-0.7 cups;
• nutmeg - 1 tablespoon;
• turmeric - 1 tbsp;
• canned horseradish - 2-4 tablespoons;
• chili pepper - half.

Step-by-step photo recipe for winter zucchini salad preparation You will lick your fingers

How to cook a delicious raw green zucchini salad - a detailed video recipe

To prepare amazing sunsets for the winter, you can use both simplified and rather complex recipes. You just need to choose such instructions that you really like according to the peculiarities of cooking products. For example, in the following video recipe, you can learn how to quickly prepare a hearty fresh zucchini salad.

A recipe with a step-by-step video of making a delicious raw zucchini salad

The proposed video instruction will help you easily prepare a canned salad for the winter from ordinary zucchini. But in order to give such a preparation an amazing taste, hostesses are advised to add their favorite seasonings to these spices.

Spicy zucchini and carrot salad in Korean for the winter - step by step photo and video recipes

Usually, when cooking zucchini in Korean, purchased spices are used. But in the case of preparing a salad, you can replace the usual seasonings with non-standard ingredients. For example, a rather spicy but tasty Korean appetizer will be a salad of zucchini and carrots, Dijon mustard. Such ingredients will help create a completely new snack that will have a pleasant and delicate taste.

List of ingredients for cooking spicy Korean-style salad with zucchini and carrots for the winter

• zucchini - 4 pcs.;
• carrots - 2 pcs.;
• wine vinegar - ¼ tbsp.;
• olive oil - ¼ tbsp.;
• Dijon mustard - 1 tsp;
• garlic - 1 clove;
• honey - ¼ tsp;
• onion feathers - 5 pcs.;
• basil - 10 leaves;
• salt, pepper - to taste.

A step-by-step recipe for cooking Korean-style salad from carrots and zucchini for the winter

Video recipe for harvesting a salad with carrots and zucchini in Korean for the winter

For fans of more spicy and familiar preparations, you can prepare another spicy Korean salad for the winter. The following recipe describes in detail the features of its preparation and the rules for seaming.

How to make zucchini salad quickly and tasty - simple recipes with photos and videos

Zucchini canned with various spices not only retains its freshness, but is also perfectly saturated with spices. Therefore, thanks to the combination of different seasonings, you can give such a versatile ingredient a rather unusual and spicy taste. For example, Dijon mustard, celery seeds are very suitable for work. Also, hostesses, using the recipe below as a basis, can add their favorite spices during cooking.

Ingredients list for a delicious and quick salad with zucchini

• onions - 5 pcs.;
• grated zucchini - 12 cups;
• bell pepper - 1 green and 1 red;
• salt - 5 tablespoons;
• sugar - 3 tbsp.;
• apple cider vinegar - 2.5 tbsp.;
• cornstarch - 2 tablespoons;
• turmeric, mustard - 1 tsp;
• celery seeds - 2 tbsp

A simple quick recipe for a delicious zucchini salad

Recipe with video of making a simple zucchini salad

Another simple way to prepare a delicious zucchini salad can be found in the following video instructions. She will help you easily make a very tasty and spicy preparation for the winter for your family and friends.

Unusual zucchini salad for the winter with mayonnaise - step by step video instruction

Serving canned zucchini with butter is common. But adding mayonnaise to such a blank will help give it an unusual look and original taste. The following recipe describes step by step the features of seaming such non-standard preservation for the winter.

A step-by-step recipe with a video of harvesting unusual zucchini salad with mayonnaise for the winter cold

Proper addition of ingredients and their preparation will help not spoil the taste of the workpiece and achieve its long-term preservation. The following video recipe describes step by step the features of harvesting zucchini with mayonnaise for the winter:

The original salad with zucchini, tomatoes and rice for the winter - a detailed photo recipe

The combination of different types of vegetables with rice allows you to create a very unusual and satisfying salad. This appetizer is perfect for serving at the festive table. At the same time, it will not be difficult to store such a preparation of zucchini and tomatoes, cereals. The following recipe describes step by step the process of preparing such a non-standard winter salad of zucchini, peppers, tomatoes and carrots with simple and affordable spices.

List of ingredients for preparing the original salad for the winter with tomatoes, rice and zucchini

• carrots - 5 pcs.;
• zucchini - 3 kg;
• cherry tomatoes - 3 kg (can be replaced with ordinary tomatoes);
• onions - 2 pcs.;
• rice - 0.5 st.;
• vinegar 9% - 1.5 tablespoons;
• bell pepper - 3 kg;
• black and black peppercorns - 6 pcs.;
• sugar - 4 tablespoons;
• salt - 2 tablespoons;
• rast. oil - 1 tbsp.;

A detailed recipe for winter harvesting salad with rice, tomato and zucchini

Appetizing salad with zucchini and tomatoes for the winter - step by step photo instructions

The original salad of zucchini and tomatoes does not have to be tender and satisfying. With a sufficient addition of hot pepper and spices to it, you can get an appetizing and spicy snack that will appeal to all fans of unusual preparations. Each hostess can make such a seam; she only needs to study in detail the recipe below with a photo and follow all the instructions.

Ingredients for a winter salad of tomatoes and zucchini

• chopped tomatoes - 15 cups;
• grated zucchini - 30 cups;
• salt - ¾ st.;
• sugar - 1 tbsp.;
• onions - 12 small;
• Bulgarian pepper - 6 red and 4 green;
• cumin, dried garlic powder, mustard - 3 tablespoons;
• vinegar - 0.5 tbsp.;
• red pepper - 2 tablespoons;
• chopped coriander - 2 cups;
• cornstarch - 3 tablespoons;
• chili pepper - 2 pcs.;
• tomato paste - 80 ml.

A step-by-step recipe with a photo of cooking zucchini salad with tomatoes for the winter

Delicious salads with fresh zucchini for the winter - step by step recipes with photos and videos

Not everyone likes overly spicy and spicy snacks. Fans of sweeter and more delicate preparations are ideal for a recipe for making a salad of fresh zucchini and corn. In the instructions below with a photo, you can find out how to properly prepare such a seam for the winter quickly and easily.

List of ingredients for preparing a delicious zucchini salad for the winter cold

• fresh corn - 3 cobs (can be replaced with a canned jar);
• zucchini - 1 large;
• bell pepper - 1 pc.;
• onion - half;
• apple cider vinegar - 1.5 tbsp.;
• mustard seeds, salt - 1.5 tsp;
• star anise - 1 pc.;
• ketchup - 2-3 tablespoons

The recipe for harvesting a delicious winter salad from fresh zucchini

Video on the recipe for harvesting a delicious salad with fresh zucchini for the winter

An equally interesting recipe for lovers of sweetish salads can be found in the following video instruction. She will help you easily prepare delicious preservation for the winter for your family and friends.

Korean-style spicy salad with zucchini and spices - detailed recipes with photos and videos

The next canned Korean salad is sure to please hostesses with its simplicity and ease of use. And the recipe below with a photo will help you get acquainted with the features of preparing such a simple seaming.

Ingredients for cooking squash Korean salad with spicy spices

• zucchini - 1 kg;
• onions - 2 pcs.;
• salt - 1 tbsp;
• vinegar - 3 tablespoons;
• oil - 1 tbsp;
• mustard seeds - 2 tsp;
• sugar - 1.5 tsp;
• turmeric, celery seeds - 1 tsp

Photo-recipe for cooking spicy salad with spices from zucchini in Korean

Recipe with video instructions for harvesting Korean zucchini salad

The following salad is also considered quite simple to prepare, the recipe of which is described in the video. A simple instruction will help you easily prepare an amazing sunset for the winter and please your loved ones with an unusual Korean-style snack.

Hearty zucchini salad Mother-in-law language - interesting video recipes

Quite popular among modern housewives is the original salad of zucchini Teschin language. There are many options for its preparation, so the classic recipe can easily undergo useful changes. In the video below, you can find original instructions for cooking such a salad with different ingredients and spices.

A selection of video recipes for making a hearty salad Teschin language with zucchini

After studying the proposed videos, it will not be difficult to cook Teschin's zucchini salad tongue and spicy, spicy, and sweetish. You just need to choose the most suitable option and use it when preparing seaming for the winter. For example, you can make it from zucchini and eggplant, or prepare preservation with tomatoes.

Among the simple photo and video instructions proposed above, you can easily pick up original recipes for zucchini salad. It can be cooked with spicy or hot spices, or you can use the available ingredients as additives: rice, eggplant, tomatoes or carrots. Hostesses who want to try out classic recipes can familiarize themselves with the recipes for salads Mother-in-law's tongue, you'll lick your fingers. But they can also cook the most delicate preparations in Korean. Each zucchini salad for the winter allows for a slight change in composition, but the proportions of the main ingredients in the cooking process must be observed.

Recipes for appetizers from young zucchini for the winter

A snack for the winter from zucchini is a very common preparation, as these vegetables have an excellent taste, and gardeners grow them without much effort in large volumes.

There are many proven, original recipes.

And how nice it is to enjoy a delicious snack with your family or treat guests who have appeared on the doorstep with a gourmet dish.

Zucchini salads are especially popular.

Monastery salad

For him you will need:

• zucchini - 3-4 kg;
• onions, tomatoes - 1 kg each;
• hot pepper - 1-2 pieces (optional);
• vegetable oil - 500 g;
• bell pepper - 1 kg;
• ground pepper - 1 teaspoon;
• vinegar - 2 tablespoons;
• sugar - 4-5 tbsp. spoons;
• salt - 2 tbsp. spoons.

The cooking process consists of the following steps:

Snack from zucchini for the winter in Korean

Zucchini appetizer - a very spicy dish, great as a side dish, goes well with potato dishes, pasta, cereals and various lenten dishes.

You will need:

• zucchini - 3 kg;
• vinegar - a glass;
• carrots - 400 -500 g;
• garlic - 2 heads;
• spices;
• onion -500 g;
• bell pepper - 5 - 6 pieces;
• salt - 2 tbsp. spoons;
• sugar -200 g;
• olive oil - 1 cup;
• greens (dill or parsley optional) - a bunch.

Stages of work:

1. Carrots must be peeled and washed. Grate with a special grater for this purpose, resulting in long strips.
2. Wash the zucchini well, peel, remove, if there are large seeds, the core. Grate them on the same grater.
3. Cut the cooked, peeled onion into long strips.
4. Take 6 bell peppers, wash, cut, remove seeds, cut into longitudinal strips.
5. Combine all cooked vegetables in a container, add squeezed garlic, finely chopped greens.
6. Mix everything gently.
7. Prepare a marinade from sunflower oil, sugar, vinegar, salt and spices (for Korean carrots).
8. Season the mixture with the prepared marinade and place in the refrigerator for 4 hours.
9. After the time has passed, the appetizer is laid out in jars. Sterilization takes about 20 minutes.
10. Arrange in jars and roll up with lids.

Zucchini salad with tomatoes

Using a wide variety of vegetables for salad, we get an excellent snack for the winter.

You will need:

• any oil (preferably olive oil) - 250 g;
• tomatoes - 1-1.5 kg;
• zucchini - 2-3 kg;
• onions - 2 pieces;
• multi-colored pepper - 1 kg;
• sugar - 1 glass;
• salt - 3 tbsp. spoons;
• vinegar - ½ cup.

Work execution algorithm:

1. We wash the tomatoes, scroll with a blender or meat grinder.
2. Remove the seeds from the pepper, cut into long strips.
3. We wash the zucchini, clean it, remove the seeds, if necessary, cut it in any way (strips, cubes, straws).
4. Peel the onion and cut into rings.
5. Cooked, twisted tomatoes are sent to a container. As soon as the mixture boils, alternately throw in zucchini, onion, pepper. Pour in vegetable oil, salt, pepper. Salad, covered with a lid, should be simmered for 30 minutes. Shortly before finishing, add vinegar. Another 10 minutes to sweat.
6. Sterilize jars and lids.
7. We lay out the salad in prepared clean warm jars, then roll it up. As soon as the jars have cooled, we send them for storage to some cool place, for example, a cellar.

A similar recipe can be seen in the video below.

You can use any of these methods.

Zucchini is a low-calorie product that is often used for diet food.

When choosing them for preparing snacks for the winter, it is important to know some tips.

When picking the fruits, check that they are not damaged.

The peel should be dense, shiny.

It is better to choose zucchini up to 8 cm in size.

The ideal vegetable size is medium or small.

They do not have large seeds, are perfectly absorbed by the human body.

Do not use large fruits.

They have an abundance of seeds and a hard rind.

Too small zucchini, which have too soft skin, will not work either.

Remember to wash vegetables thoroughly before cooking.

Having prepared various vegetable salads and snacks for the winter, one cannot help but recall the zucchini caviar, which they love to serve with side dishes or simply spread on bread.

Therefore, we could not ignore this recipe and are happy to share it with you in the video:

Part of the harvest harvested in the summer is mandatory, and these blanks can have a wide variety of shapes. Salted, dried, frozen and pickled, and are always welcome guests on any table. In the article we will talk about the most traditional forms of harvesting zucchini, since the components of this particular vegetable are considered the basis for proper human nutrition.

How to freeze zucchini for the winter

If you do not have time to preserve zucchini, then the usual freezing will be an ideal option for harvesting them for the winter, especially since it allows you to save the entire set of useful vitamins. To complete the task, you will need the zucchini themselves (it is advisable to choose young ones with a thin skin) and a freezer with portioned packages. All prepared vegetables should be washed, dried well and cut off their tails. The next step is to cut the zucchini, but exactly how to do this depends on the purpose for which they will be used in the future. For example, if you prefer soups and stews, then the vegetables are cut into small cubes, 1-2 cm in size, after which they are portioned into bags or special containers and sent to the freezer (all containers are tightly closed).

Important! The portion freezing method is the most convenient, since in winter you do not have to defrost the entire stock in order to separate a small part from it. That is, they will not lose the vitamins contained in them.

For lovers of zucchini casseroles or fried zucchini, it is better to immediately cut the vegetables into circles, the thickness of which will not exceed 1-1.5 cm. Before the main freezing, the zucchini is pre-frozen by laying the rings in one layer on a board covered with cling film. They are left in the freezer until completely frozen, and only then they are transferred to prepared containers or bags, which are sent to the freezer until the very winter.
Winter preparations from frozen zucchini, which will later be used for vegetable pancakes, provide for freezing along with previously grated on a medium grater. Drain excess moisture from zucchini before mixing vegetables.

Salted zucchini

If you have already encountered salting zucchini for the winter, then you probably noticed how many recipes for such a preparation exist today. Some housewives pickle only zucchini, others add additional vegetables to them, and this is not to mention the form of placing the product in a jar. Therefore, we bring to your attention one of the simplest recipes for salting this wonderful vegetable.
You will need 10 kg of zucchini (their length should not exceed 15 cm), 300 g, 50 g root, 2 hot pepper pods and 2-3 garlic cloves. Salt water is used as a fill (70-80 g of salt per 1 liter) with the addition of dill, leaves () will also come in handy.

Having prepared all the above ingredients, wash the zucchini well and soak them for 2-3 hours in cold water. . While they get wet, you will have time to prepare the necessary containers, on the bottom of which half of all the collected seasonings are laid out (currant leaves, dill, horseradish root).

After placing the zucchini in a jar, they are sprinkled with the rest of the seasonings and poured with brine. From above you need to lay a wooden circle and oppression. The container with vegetables is covered with a clean rag and kept at a temperature until fermentation begins. After that, you can transfer the jars to the cellar or basement with an air temperature of 0-1ºС. After 10-15 days, brine is added to the zucchini and tightly closed with a lid.

pickled zucchini

Delicious zucchini for the winter can also be presented in pickled form, especially since there are also many recipes for such a preparation. For example, for 2 kg of zucchini, you need to prepare 3-4 heads of garlic, 80 g of salt, 10 g of sugar, 4-5 bay leaves, 10 black and fragrant peas, 1 teaspoon of seeds and 1 liter of pure water. The method of preparing such a blank is quite simple: peeled zucchini (remove the skin and remove the core) are cut into circles 2-3 cm thick.
If you come across very large vegetables, then each circle is additionally cut into 2-4 parts. The brine is prepared from water, sugar and salt, after which it is brought to a boil and cooked over medium heat for another 5 minutes. The resulting composition is cooled, and after the prepared zucchini take their place in sterilized jars (each layer is sprinkled with salt), the brine is poured into containers, covered with lids and left in the room for 2-3 days. After this time, the jars are closed with plastic lids and placed in a refrigerator or cellar for permanent storage.

If you want to prepare only one zucchini in this way, then we can say that all the recipes are very similar to each other, although some nuances are possible. For example, layers of zucchini can be shifted with dill, garlic or horseradish, and if you really like spicy preparations, you can add half a hot pepper pod.

Pickled Zucchini Recipes

Another excellent addition to the home table in the winter is pickled zucchini. There are several basic options for such a preparation, among which a special place is occupied by pickling without sterilization and with a spicy marinade.

Marinated zucchini without sterilization

A simple recipe for pickled zucchini without sterilization will certainly be appreciated by housewives who do not like to mess with preservation. The whole process will take no more than one hour, and all you need is 1.5-1.7 kg of zucchini, 3-4 branches, 3-4 cloves of garlic, 6 tbsp. l vinegar, 3 tbsp. l sugar and salt, as well as black peppercorns. The sequence of all actions is as follows:

1. First of all, you need to wash the vegetables well and cut them into slices no more than 1 cm thick. In this form, they are poured with water and left for 3-4 hours.
2. After this time, the water must be drained, and parsley, bay leaf and pepper with garlic should be placed on the bottom of the sterilized jar.
3. Next, the zucchini themselves take their place in the container (they need to be laid as close as possible to each other), after which they are immediately poured with hot boiled water and covered with a lid.
4. After 20-25 minutes, the water should be drained into a separate saucepan and add sugar and salt to it. The resulting mixture is brought to a boil, and then vinegar is added.
5. Now it remains to pour the resulting brine into a jar and roll it up with a lid.

The jar is turned over and covered with a blanket, leaving it to cool completely.

Marinated zucchini spicy

Spicy pickled zucchini is not quite a traditional snack and is designed, as they say, "for an amateur." In the preparation of such a preparation, the main role is played by the marinade, which, thanks to a whole set of spices and spices, turns out to be very fragrant, and each piece of zucchini placed in it is saturated with spicy-spicy notes. Considering that this vegetable has a dense texture, with proper pickling, you will get a tastier snack than standard cucumbers or mushrooms. Therefore, we offer you the following simple recipe. For one liter jar of zucchini you will need: 800 g of the vegetables themselves, 800 g of water, 80 g of table vinegar, 50 g of sugar, 1 tbsp. a spoonful of salt, 1 spicy pod, 3 cloves of garlic, a few bay leaves, 1 tbsp. a spoonful of paprika, 1 teaspoon of ground pepper, 2 peas of allspice, 3 sprigs of parsley, 2 sprigs of dill and 3 sprigs of dry.

As for the pickling process itself, as usual, it begins with washing the zucchini, after which the vegetables are laid out on a kitchen towel, where they should dry. While you have free time, you can start preparing the marinade. Take the right amount of water, pour it into any container that can be placed on the stove, and leave it on low heat until it boils.

Using spices and spices, you can create just an extraordinary marinade by pouring salt, paprika, sugar, allspice, bay leaf and a few rings of garlic into the water. For a more spicy flavor, you can add a sprig of thyme. The resulting mixture is brought to a boil, the right amount of vinegar is added to it, heated and removed from the fire.

At this stage, it is worth remembering the zucchini again and cut them into small circles of medium thickness. It remains only to place the vegetables in a jar, on the bottom of which they put garlic, a sprig of chili pepper (an essential ingredient for those who love spicy zucchini), a few sprigs of parsley and dill, as well as a sprig of thyme and a couple of cloves of garlic.
After you fill the jars with zucchini, put another sprig of dill, parsley and a piece of chili on them. Now you just need to fill the jars with fragrant marinade and roll them tightly with sterile lids. Remember to turn the jar upside down and cover it with a blanket or towel, and once it has cooled down, you can send it to the pantry for long-term storage.

Zucchini caviar recipes

In fact, zucchini caviar for the winter is a stewed or baked vegetable dish, rolled up in sterilized jars. There are a lot of recipes for preparing this blank, because almost every housewife likes to experiment. However, now we want to bring to your attention the most standard version of such conservation.

Traditional squash caviar

For a traditional and simple way to prepare zucchini caviar, you will need 3 kg of zucchini, 1 kg of carrots, 0.8 kg, 2 tbsp. spoons of tomato paste, 2 tbsp. spoons of sugar and salt, as well as 2 tbsp. tablespoons of lemon juice and a little vegetable oil. The process of preparing snacks takes place in the following order:

• to begin with, you should wash well and rid the vegetables of the skin;
• then grate the carrots on a coarse grater or cut into cubes;
• and the zucchini themselves are crushed in half rings, since in this state they will give less moisture;
• then pour a small amount of vegetable oil into a large frying pan or stewpan, put the zucchini and fry them until golden brown (after removing them, you can stew onions and carrots in the same pan);

Did you know? Depending on taste preferences, these vegetables can not only be fried, but also baked in the oven or even boiled.

• as soon as the zucchini, carrots and onions have cooled completely, they should be chopped to a homogeneous composition (a blender or a regular meat grinder will help with this);
• after which the resulting mass is folded into a saucepan and sugar, salt, tomato paste and lemon juice are added to it, the mixture is put on fire and brought to a boil (as soon as the puree boils, reduce the heat and leave the saucepan for another 1-15 minutes);
• ready-made hot caviar is laid out in sterilized small jars, rolled up and covered with a blanket or towel until it cools completely.

This way you will get a delicious zucchini caviar cooked according to a traditional recipe. However, that doesn't mean you can't make any changes. For example, you can always add fresh herbs or spices, and celery is suitable as additional vegetables, and. Zucchini with garlic and chili peppers are also very tasty.

Zucchini caviar with mayonnaise

The search for interesting and original recipes for cooking squash caviar led us to harvesting using mayonnaise. If you believe the reviews, then caviar with mayonnaise is characterized by a very unusual and pleasant taste, which makes it an excellent snack even on the most sophisticated table. What do you need?

Usually, in one go, take 3 kg of zucchini, 250 ml of tomato puree or sauce, the same amount of mayonnaise, 10 cloves of garlic, 1 tbsp. a spoonful of salt, 100 grams of sugar (preferably sand), 100 ml of vegetable oil, 2 tbsp. spoons of 9% table vinegar and red ground pepper. The cooking process itself begins as usual: the zucchini is peeled, taken out and cut into small pieces, and then passed through a meat grinder along with peeled garlic cloves. The resulting mixture should be put in a large saucepan and add mayonnaise, granulated sugar, tomato, oil and 2 pinches of pepper to it. Then the puree is salted, mixed well and left on the stove, where, after boiling, the zucchini is stewed over low heat for 2.5-3 hours. Before the immediate end of the cooking process, vinegar is added to the pan and mixed again. The resulting vegetable mass must be laid out in sterilized jars and immediately rolled up, although if you do not make preparations, after the final cooling, the dish will be ready to serve (such zucchini caviar goes well with rye bread).

Surely the taste of traditional homemade squash caviar is familiar to many of us, but to make it even healthier and tastier, just add it to it. Caviar prepared with the participation of this ingredient turns out to be fragrant and will be perfectly preserved in the pantry until spring.

The list of ingredients for cooking zucchini caviar with celery includes:

• 1 kg of fresh zucchini;
• 2 stalks of celery with leaves;
• 100 grams of tomato paste;
• a pinch of salt (to taste);
• vegetable oil for stewing.

The cooking process is as follows:

• wash the zucchini well, pre-peeled and peeled;
• pass them through a meat grinder or beat with a blender until a homogeneous mass is obtained;
• put the resulting zucchini paste into a deep form, salt and put in a preheated oven for half an hour;
• wash the celery thoroughly, divide it into stalks and chop, then stew a little in vegetable oil;
• remove the almost ready zucchini paste from the oven, add the stewed celery to it and send it back to the oven for 1 minute;
• add the tomato paste and, after thoroughly mixing, put the caviar in the oven for another 10 minutes;

Important! Tomato paste can be added to the resulting mixture after sautéing or directly from a factory can.

• after the specified time, the squash caviar is taken out of the oven and laid out in sterilized jars, which are immediately rolled up or tightly closed with plastic lids.

As in any other version of such blanks, hot jars are covered with a towel and left in the kitchen until completely cooled. You can then store them permanently.

Zucchini Salad Recipes

In addition to tasty and fragrant caviar, a good option for harvesting is from zucchini, rolled up for the winter. There are many options for such a salad, and we will now tell you about the most traditional ones.

The combination of zucchini and bell pepper has long been to the taste of many housewives, so it is not surprising that this recipe has not lost popularity for many years. To prepare such preservation, you should prepare: 3 kg of zucchini, 0.5 kg of bell pepper, 2 heads of garlic, 100 grams of parsley (usually 2 bunches), 250 ml of vegetable oil, 100 grams of sugar, 150 ml of 9% vinegar, 1 .5 st. tablespoons of salt and a few pieces of black and allspice.
Prepared vegetables are washed well, cleaned of the core and peel (meaning zucchini) and cut in different ways: zucchini - in small cubes, pepper - in cubes or strips, and garlic - in thin circles. Greens must be finely chopped.

At the next stage, vinegar, vegetable oil, salt and sugar are mixed, after which the prepared vegetables are poured with the same marinade. Allspice and black pepper are added to the resulting mixture and the zucchini is left to marinate in a cool place (two hours will be enough).

As a result, the salad is laid out in jars with a capacity of 500-700 ml (the most convenient volume for use), sterilized for 10-15 minutes and rolled up.

Zucchini Salad with Cucumbers

Another quite tasty version of canned salad is zucchini with cucumbers. In this case, the same amount of cucumbers is taken for 1.4 kg of zucchini (overgrown ones are also good). In addition, you also need to prepare 100 grams of carrots, 1 large head of garlic, 200 grams of tomatoes, a small bunch of parsley, 1 tbsp. a spoonful of salt, 50-70 grams of sunflower oil, 0.3 cups of 9% vinegar and 0.75 cups of tomato paste.
After preliminary cleaning, the tomatoes are cut into medium pieces, the carrots are rubbed on a medium grater, and the zucchini (without peel and pulp) are cut into small cubes. Cucumbers are chopped in the same way, while garlic should be cut into slices. After that, all the vegetables are put in a saucepan, tomato paste, salt, sugar, garlic, vegetable oil are added to them and, after mixing, they are put on fire. As soon as the juice begins to stand out from the vegetables and boils, they continue to cook for another 40 minutes.

Important! Vegetable juice should completely cover the contents of the pan, and it is from this moment that the countdown begins.

The hot salad is laid out in sterilized jars, hermetically sealed, covered with a towel and left to cool completely.

Korean salad

If you prefer non-standard and original preparations, then Korean-style zucchini for the winter is exactly what you need. In this case, among the necessary ingredients are:

• 3 kg of zucchini;
• 0.5 kg of carrots;
• 0.5 kg of onions;
• 400-500 grams of bell pepper;
• 150 grams of garlic;
• 1 cup of sugar;
• 1 glass of vegetable oil;
• 1 glass of vinegar;
• 2 tbsp. spoons of salt;
• spices to taste (it is best to immediately purchase a set for Korean).

Before preparing the salad, all vegetables must be washed, peeled and chopped, cut into strips or using a special Korean carrot grater. Garlic is crushed with an ordinary crush.

Important! A knife for such a thin cut must be very sharp.

Sliced ​​vegetables must be folded into a bulk container and pour the marinade. When mixing the salad, make sure that the marinade penetrates into all parts of the dish, where it is kept for 3-4 hours (so that the vegetables are infused). After the specified time, all zucchini are immersed in jars and sterilized. For half-liter blanks, 15 minutes of heat treatment will be enough, and for a volume of 700 grams, this time is increased to a third of an hour.

After the seamings have cooled, they are taken to a dark, warm place, after being wrapped in a towel or blanket. It is very important that they cool slowly, and as soon as the jars are at room temperature, they are transferred to the cellar or refrigerator.

Zucchini salad is suitable for almost any table, and if you cook it with the addition of garlic and herbs, seasoned with sweet and sour marinade, you will get a first-class snack. Vegetables in such a salad are very fragrant and crispy, even despite the loss of color during the heat treatment. All you need to prepare such a useful workpiece is:

• 1.5 kg of zucchini;
• 125 ml of vegetable oil;
• 125 ml of table vinegar;
• 80 grams (6 tablespoons) of sugar;
• 2 heads of garlic;
• 1.5 st. spoons of salt;
• 1 large bunch of herbs (parsley and dill).

First of all, take care of the zucchini: they need to be washed under cold water and cut into thin rings of 1-2 mm. Greens are also sent under the tap, after which they are finely chopped with a knife. Then you can do the marinade, which should be prepared from vinegar, sugar, salt and vegetable oil, taken in the specified volume. Garlic, previously passed through a press, is also added to them.

Now take a large and deep bowl and combine pre-prepared zucchini with herbs and marinade, mixing everything thoroughly with a spoon. When all the salad ingredients are combined, cover the bowl with a lid (you can use cling film) and leave it in the refrigerator for 12 hours.
The next day (which is basically what happens) you will feel how the whole house is filled with a pleasant aroma of dill and garlic, indicating that the salad is ready to take its place in sterilized jars. After filling the jars with vegetables and herbs, it remains only to add the remaining marinade to them (up to the neck) and sterilize for 15 minutes from the moment of boiling. If you come across jars with a volume of 0.7-1 liter, then the sterilization time increases and will be 20-25 minutes.

Salads do not need to be wrapped, and after the jars have completely cooled, they are moved to a cool and dark place. With the proper preparation of such a preparation for the winter from zucchini, this option can be safely attributed to the best recipes.

Another no less interesting recipe for preserving zucchini for the winter involves the use of and. Zucchini prepared in this way are obtained almost as fresh in their own juice and have a very pleasant aroma of basil. The finished workpiece can be used to prepare other salads or served as an appetizer for main courses, after pouring with vinegar or vegetable oil.
In addition to the zucchini themselves (in this case, you will need 1 kg of vegetables), you should also prepare one bell pepper, one lemon, five sprigs of parsley, one bunch of basil, 200 ml each of vegetable and olive oil, a little hot chili pepper (on the tip of a knife). In addition, the marinade is prepared using apple juice, which means that you will need 300 ml of apple cider vinegar, 800 ml of water, two teaspoons of sugar and one tablespoon of salt.

As usual, the zucchini is washed well and cut into circles about 5 mm thick. Then the prepared marinade is brought to a boil and the indicated vegetables are placed in it, holding them for 2-3 minutes. After blanching the zucchini, you need to get it out of the pan, dry it and, placing it in a pan with vegetable oil, fry until golden brown.

The remaining prepared vegetables are chopped as follows: Bulgarian pepper and lemon (together with the peel) are cut into pieces, and parsley and basil are finely chopped. All these ingredients must be mixed, add olive oil and leftovers from frying zucchini. For a spicier taste, you can also supplement the workpiece with chili peppers.
Upon completion of the above steps, it remains to arrange the vegetables in sterilized jars. Zucchini alternate with a mixture of pepper, herbs and lemon, that is, they are stacked in layers: a layer of zucchini, a layer of mass of lemon and pepper. Ready and fully filled jars are placed in a pot of water and sterilized for 30 minutes, after which they can be rolled up.

Adjika from zucchini

A good alternative to caviar and salads is adjika from zucchini. In addition to the zucchini themselves (3 kg of young vegetables are needed), it includes a large number of other products that only complement the overall taste of the workpiece. These include 1.5 kg of red juicy tomatoes, 0.5 kg of sweet bell pepper, 0.5 kg of carrots, 250 grams of garlic (or 5 large heads), 2 tbsp. tablespoons of salt, 100 grams of sugar (or 2.5 tablespoons), 200 grams of vegetable oil, 2.5 tbsp. spoons of red hot pepper.

Important! To save your time, first twist the tomatoes, pour them into the prepared pan and put on a slow fire. If vegetables are twisted using a mechanical meat grinder, then it is better to twist the tomatoes immediately with zucchini, which will also save time.

When peeling vegetables, be sure to remove the stems from the tomatoes, and also cut the vegetables into several pieces to make it easier to twist in a meat grinder. In addition, if you come across middle-aged zucchini, be sure to separate the seeds, and then also cut into convenient pieces. The core is also removed from the pepper, after washing it in running water. Following the tomatoes and zucchini, it is necessary to twist carrots, garlic and pepper through a meat grinder, after which all the ingredients obtained are poured into a saucepan and mixed well, adding vegetable oil, salt, sugar and hot pepper. The resulting mass is brought to a boil and left on low heat for 40 minutes, after having covered it with a lid to preserve moisture (so the adjika will turn out juicy). During the cooking process, periodically taste adjika for salt and pepper.

While the adjika is cooking, you have time to wash and sterilize the jars. The best option would be containers with a volume of 1 liter, although in some cases it is preferable to use half-liter jars. After rolling with metal lids, the workpieces are turned upside down and covered with a warm towel or blanket, like any other preservation.

Did you know? The described zucchini dish is most often prepared using vegetable oil, which means that it can be safely classified as a low-calorie preparation, which becomes a real salvation during fasting or when following a diet.

If zucchini salads and zucchini caviar are familiar to many, then few people are engaged in cooking lecho from zucchini for the winter. To taste, the preparation resembles vegetable stew or the same caviar (depending on the recipe), and in some countries it even acts as a side dish (for example, in Germany lecho is served with fried meat or Bavarian sausages). It should be noted that the exact recipe, as in any other dish, does not exist in this case, however, in addition to the zucchini themselves, tomatoes, peppers and onions are considered essential ingredients. Often carrots and spices are added to them, including hot peppers and garlic. When preparing a thick lecho, some tomatoes are added at the very end, and only red and ripe vegetables should be chosen. From zucchini, young fruits with unformed seeds are well suited. In some cases, they are not even peeled, as it has not yet had time to acquire rigidity.

Consider several options for preparing a similar blank from zucchini.

Classic lecho of zucchini and tomatoes without sterilization. This recipe allows you to get a fairly sweet dish that is ideal as a side dish for sausages, sausage or boiled meat. Vegetables are cooked separately from the marinade, after which they take their place in this boiling liquid.

You will need the following ingredients: 1.5 kg of zucchini, 6 sweet peppers, 6 onions, 2 red tomatoes. For the marinade, prepare 2/3 cups of vegetable oil and sugar, 2 tbsp. tablespoons of salt and half a glass of 9% vinegar. First you need to prepare the marinade by mixing all the ingredients and boiling them over low heat. Zucchini, peppers, onions are washed, peeled and cut into strips, and the tomatoes are passed through a meat grinder. Then the zucchini must be boiled in a boiling marinade (10 minutes), add the pepper and boil for another 10 minutes, and then put the onion in the pan (cook all together for another 5 minutes) and tomatoes (another 5 minutes). After this time, put the lecho into banks and roll them up.

Important! If the amount of oil indicated in the recipe seems too much for you, you can reduce it by half, but in this case, the sterilization of the jars should last 15 minutes.

For those who prefer spicier snacks, you can add a red pepper pod to the mixture.

Zucchini Lecho with Carrots and Tomatoes- Another popular recipe for this snack. Ingredients:

• 3 kg of zucchini;
• 2 kg of tomatoes;
• 500 grams of carrots;
• 500 grams of onion;
• 500 grams;
• 1 cup of sugar;
• 100 ml of vinegar;
• ground black pepper;
• a pinch of salt;
• 300 ml vegetable oil.

The process of preparing lecho according to this recipe takes place in the following order:

• zucchini, peppers, carrots and onions are peeled, washed and cut: zucchini - into small cubes, and onions - larger ones;
• tomatoes are passed through a meat grinder until a homogeneous puree is obtained, in which lecho will be stewed;
• carrots are grated, and bell peppers are cut into strips;
• peeled, washed and chopped onions are lightly fried in vegetable oil, after which zucchini, peppers and tomatoes are added to it;
• the resulting mixture is salted and sugar is added, leaving it to stew over low heat for an hour (be sure to ensure that the future lecho does not burn, periodically stirring the contents of the pan);
• after an hour, vinegar is added to the mixture and after 5-7 minutes it is removed from the heat.
• now it remains only to spread the appetizer into sterilized jars and roll them up.

This recipe may seem too complicated for you, but the result will surely exceed all expectations.

Fried zucchini in tomato sauce

Fried zucchini for the winter is rightfully considered a very rich preparation, with a piquant taste and good storage performance. In addition, by choosing this option, you will not need to spend time on repeated sterilization, which makes the whole harvesting process much more pleasant.

So, to prepare fried zucchini in tomato sauce, you should prepare:

• 3 kg of zucchini;
• 2 kg of tomatoes;
• 150 ml of vinegar;
• 3 heads of garlic;
• 4 tbsp. spoons of sugar;
• 2 tbsp. spoons of salt;
• 1 teaspoon of chili pepper;
• vegetable oil to taste.

As for the preparation itself, the zucchini, as usual, is cleaned, washed and cut into small cubes, which are immediately fried a little. Then, using a blender or meat grinder, grind the tomatoes until smooth. Next, salt, sugar and vegetable oil are added to the prepared vegetables and the pan is sent to the fire. As soon as the contents boil, it must be boiled for another quarter of an hour. After this time, it remains to add spices and boil for another 5 minutes.

The finished mixture is laid out in steamed jars and closed with lids, leaving it in the room until it cools completely.

It would seem that we have already fully answered the question “What can be prepared from zucchini for the winter?”, But this is not entirely true. The fact is that modern housewives, in addition to standard preservation, also prepare squash jam, which at first glance seems like a completely impossible undertaking. In fact, if you correctly combine the vegetable with lemon and orange, then you will get the most delicate jam with an exotic sweet and sour taste and a pleasant orange aroma.

Important!Zucchini jam is considered fully cooked only when it no longer spreads on a cold saucer.

The main secret of success lies in the choice of the main ingredient - zucchini. You need large, but not yet old vegetables, since it is these specimens that are less watery, which means that the jam will turn out thick and viscous. To prepare such an unusual preparation, you will need:

• 3 kg of zucchini;
• 2.5 kg of sugar;
• 2 lemons;
• 1.5 kg of oranges.

Cooking. All components must be thoroughly washed and cleaned of peel and seeds. Then the zucchini is grated, and the oranges and lemons are crushed with a blender. Mixing vegetable and fruit puree takes place in one bowl, after which sugar is added to them and mixed well. The resulting mixture must be brought to a boil and kept on low heat for an hour. Then the pan is removed from the stove and completely cooled in order to repeat the procedure again after a short period of time. The finished jam is poured into jars and tightly closed with lids.

This is not the only option for preparing such an exotic snack, and you can safely go the other way.

In the second case, the list of necessary ingredients includes 1 kg of zucchini, 1 kg of sugar, 1 lemon and 2 oranges.
As for cooking, then, as in the previous recipe, the zucchini is first peeled and seeds, then the flesh is cut into small cubes, 500 grams of sugar are added to them and left overnight. The zest should also be removed from oranges and lemons, but instead of throwing it away, the peel of the fruit is grated and the juice is squeezed out of the pulp. The resulting raw material is mixed with zucchini, the remaining sugar is added and boiled until it is completely dissolved.

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Preparing for the winter is a useful thing, but it can also be pleasant. Remember how the harvest season usually begins? You need to find recipes that are best tested, prepare jars and other containers, and then slowly buy everything you need and make blanks.

And if you remove the most difficult stage from this list - the search for proven recipes, then the process of preparing winter preparations will be very, very pleasant. Zucchini-based blanks are a healthy and tasty product that is easy to prepare (and very inexpensive, too).

How can preparations for the winter be prepared from zucchini?

Zucchini is a unique product. Like cucumbers, they have little to no intense flavor of their own, which means that with the right skill, you can cook just about anything out of them. Various salads - both vegetable and with various additives like rice.

You can cook caviar - there are hundreds of recipes: from baked vegetables and raw, with the addition of garlic and all kinds of spices. Jams and compotes are prepared from zucchini, they are pickled (like cucumbers and mushrooms), salted. Read the recipes, choose the ones you like and cook to your health!

Zucchini caviar - step by step recipe

Zucchini caviar is a wonderful and tasty snack that can be eaten on its own (just with bread), used as an additive to vegetable and meat dishes, or eaten as a side dish.

Ingredients:

• 5 kg young peeled zucchini
• 250g tomato paste (it is better to take canned from the store, not homemade);
• 300 ml of refined oil;
• 2 tbsp vinegar essence (the one that is 70%);
• 100g of garlic;
• 0.5 l of water;
• 3 tbsp salt;
• 2 pods of chili pepper.

Cooking:

1. Peel the raw zucchini, remove the seeds and crank in a meat grinder (or blender), crank the pepper and mix the mass.
2. Mix water with tomato paste, and then pour into a saucepan with zucchini-pepper mass.
3. Pour refined oil into a saucepan with squash mass, add sugar and salt, mix well and put on medium heat.
4. Simmer the vegetable mixture for about an hour and a half, stirring occasionally.
5. Peel three cloves of garlic and mince.
6. When the mixture has been on fire for 70-80 minutes, put garlic and vinegar, mix well the whole mixture, and cook for ten minutes.
7. Remove the pan from the stove, put it in jars and roll up the lids, turn it upside down and put it under the covers.

Zucchini "You'll lick your fingers" - a very tasty preparation

Finger lick zucchini come out delicious and are fairly easy to prepare.

Ingredients:

• 3 kg of young peeled zucchini;
• 1 kg Bulgarian sweet (preferably red) pepper;
• 0.5 kg of tomatoes;
• 1 st. refined oil;
• 0.5 st. (or more - to your taste) vinegar 9%;
• 1 st. Sahara;
• 2 heads of garlic;
• 2 chili peppers;
• 2 tbsp salt.

Cooking:

1. Coarsely chop the zucchini (this is necessary so that the zucchini does not boil in the process).
2. Puree tomatoes and peppers with a blender or meat grinder, put in a saucepan, add salt, sugar, pour oil into the same place, put chopped garlic (you can turn it in a meat grinder or blender together with tomatoes and pepper). The mixture must be mixed well.
3. Put the zucchini in a saucepan with the vegetable mixture, mix well, close the lid and put on medium heat.
4. When the mixture boils, you need to leave it on the stove for another twenty minutes (in the event that the mixture boils too much, then you need to make the fire smaller).
5. Then we put the vinegar, mix it, heat it for two minutes and put it in jars (previously sterilized), then roll it up.

Zucchini salad for the winter - step by step photo recipe

In cold weather, when it's snowing outside and frost covers the windows with bizarre patterns, you really want to see a fragrant piece of summer warmth on the table. Jams, compotes, cucumbers, tomatoes ... what else to pamper your family? If zucchini has been spoiled on your beds, then you can cook a spicy salad with tomato sauce.

Cooking time: 3 hours 0 minutes

Quantity: 3 servings

Ingredients

• Zucchini: 2 pcs. medium size
• Bow: 3 pcs.
• Carrot: 10 pcs. small
• Fresh dill: a bunch
• Garlic: a few teeth
• Tomato sauce: 120 ml
• Salt: 1 tbsp. l.
• Water: 125 ml
• Vegetable oil: 2 tbsp. l..

Cooking instructions

Store jars of zucchini salad in a cool place.

The salad is so delicious that it does not always “survive” until the winter. Still, it is a great addition to many summer dishes.

Zucchini salad in tomato sauce goes well with boiled young potatoes. Serve it also with rice, pasta or buckwheat. The combination of such a spicy salad with meat will also be appropriate.

Zucchini in Korean for the winter - the best recipe

Spicy zucchini rolls pale in front of Korean-style zucchini, if you like spicy food, be sure to try it.

Ingredients:

• 1 kg. mature large zucchini;
• 1 st. grated carrots;
• 1 st. chopped onion rings;
• 1 st. thinly sliced ​​bell pepper;
• 6-8 cloves of garlic;
• 0.5 st. vinegar 9%;
• 3 tbsp sugar (if you prefer sweeter, then with a slide);
• 10 grams of salt;
• spices for carrots in Korean (1.5 tablespoons);
• bunch of dill and parsley.

Cooking:

1. Grate zucchini, transfer to a saucepan.
2. Then you need to add carrots, onions, peppers, chopped garlic, refined oil, sugar and salt, seasoning, chopped herbs and vinegar, mix everything and leave to rest for 4 hours.
3. Then mix again, put in sterilized jars and cover with lids, put the jars in a saucepan, pour water into a saucepan and bring to a boil.
4. It is necessary to boil the blanks in this way for 25 minutes (for 500-700 gram jars), after which we close the lids and put the jars to cool down with the lids.

A very simple recipe for harvesting zucchini: a minimum of time, an excellent result

Great recipe that is easy to make. This salad should be stored in the refrigerator.

Ingredients:

• 1 liter jar of chopped zucchini;
• 1 liter jar of chopped tomatoes;
• 1 liter jar of grated onions, carrots and garlic (ratio to your taste, no more than a head of garlic for this amount of vegetables);
• 0.5 st. refined oil;
• 2 tsp salt;
• 2 tbsp Sahara;
• 1 tsp vinegar 70%.

All products are mixed and stewed over medium heat for about an hour and a half (depending on the ripeness of the zucchini), and then laid out in sterilized jars and rolled up. Cool upside down in a blanket.

Mother-in-law's tongue from zucchini - a step-by-step detailed recipe

A spicy appetizer called "Teschin's tongue" will appeal to everyone - it's very tasty.

We will need:

• 2 kg. mature large zucchini;
• 1 kg. sweet pepper;
• 1 st. vegetable oil;
• 1 cup of sugar;
• 2 chili peppers;
• 1 head of garlic;
• 1 tsp salt;
• 1 kg. tomato ketchup;
• 1 tbsp vinegar 70%;
• a few bay leaves, a package of peppercorns.

Cooking:

1. Peppers and zucchini need to be washed, cleaned of tails and seeds and cut into large pieces in a saucepan.
2. Hot pepper should be cut into rings, mixed with garlic pressed through a special press and added to the vegetable mixture.
3. Then you need to put ketchup in a saucepan (if you like it spicier, you can take a spicy variety of ketchup), pour oil and vinegar, put spices, salt and sugar.
4. Bring the mixture to a boil, reduce heat and simmer for an hour.
5. The mixture must be decomposed into sterilized jars and rolled up.

Pickled zucchini - the perfect preparation for the winter

The easiest way to prepare zucchini for the winter is to pickle.

For the king of the table - pickled zucchini, we need the following ingredients:

• 3 kg. young zucchini;
• half a head of garlic;
• 1 tbsp salt;
• 1 tbsp Sahara;
• 2 tbsp vinegar 9%;
• 2 tbsp vodka.

You can add leaves and roots that you usually add to cucumbers or tomatoes - it can be currant and raspberry leaves, dill, horseradish, parsley.

Cooking:

1. Zucchini must be cut into thin circles, arranged in jars (it is best to take 500-700 gram jars).
2. Put a few garlic cloves and a couple of peppercorns in each jar.
3. Boil water (2 liters), add salt, sugar and vinegar to it, stir and pour over the zucchini.
4. Then roll up the lids and put to cool upside down (best in a blanket).

Adjika from zucchini - simple and tasty

Adjika from zucchini is prepared in less than an hour, but I warn you - this is a spicy and tasty snack.

Ingredients:

• 3 kg. young zucchini;
• 0.5 kg of sweet pepper;
• 0.5 kg of carrots;
• 1 kg of tomatoes;
• 1 st. refined oil;
• 2 tablespoons each of salt, sugar, red hot pepper and vinegar 9%.

Everything needs to be crushed in a convenient way (I prefer a blender), mixed with spices, oil, and cook for forty minutes. Then add vinegar, cook for a couple of minutes and put it in jars, close the lids and cover with a blanket.

Zucchini lecho recipe

Do you like lecho from zucchini as much as I love it? If so, check out the recipe!

Ingredients:

• 2 kg of fleshy tomatoes, sweet bell peppers (tastier with yellow or red peppers, green gives a sharp aftertaste) and zucchini (if they are not too young, it is better to remove the skin and remove the seeds).
• For syrup, you will need 0.5 cups of refined oil, apple cider vinegar and sugar, as well as 2 tbsp. salt.

These are the basic ingredients for a classic lecho, if you want to diversify the taste, you can put pepper, garlic, dill and other spices.

All vegetables need to be cut into equal cubes, put in a saucepan and cook for 15 minutes after the start of boiling, and then add salt, sugar, oil and vinegar. The finished product is laid out in jars (certainly after sterilization), sterilized for another 20 minutes, rolled up and turned over. Cool down under a blanket.

Zucchini like milk mushrooms - a step by step recipe

Surprising your family and guests with a new snack is very easy - cook zucchini for milk mushrooms. Crispy, with a rich taste ... mmm - this is a masterpiece!

Ingredients:

• 2 kg of any zucchini (if too large, then cut thinner);
• 1 st. l. sea ​​salt;
• 0.5 tbsp pepper (ground or peas);
• 3 tbsp Sahara;
• 3 tbsp refined oil;
• 0.5 st. vinegar 9%;
• garlic and dill to taste.

Cooking:

1. Vegetables need to be peeled and cut so that visually the pieces resemble chopped mushrooms.
2. Garlic and dill need to be chopped, mixed everything (including vinegar, oil and spices) and left for several hours.
3. Sterilize jars and lids.
4. Arrange the zucchini with dill and garlic in jars, cover with lids and sterilize the jars by boiling for 10 minutes.
5. After that, the banks are rolled up, turned over and cooled. You don't need to cover with a blanket.

There are many recipes for pickled vegetables, but this recipe will surprise even experienced housewives.

Ingredients for 0.5-0.7 l jar:

• 4 hard tomatoes;
• a small young zucchini;
• half a sweet pepper;
• some carrots and garlic.

For the marinade, you need 3 cloves of garlic, 1 tsp. mustard seeds, 3-5 peppercorns, 1 tbsp vinegar, salt and sugar to taste.

Cooking:

1. Vegetables need to be cut into patches.
2. At the bottom of a dry jar we put garlic, peppercorns and mustard.
3. Then lay out layers of sweet peppers, carrots, zucchini and tomatoes.
4. To prepare the marinade, you need to boil 300 ml of water, put salt, sugar (about 2 tablespoons each or to your taste) and vinegar and pour the marinade over the vegetables.
5. Cover jars with lids and sterilize for 10 minutes.
6. Then roll up the lids, turn the jars over and cover with a towel.

Zucchini with mayonnaise - a recipe for a delicious preparation for the winter

If you want to cook zucchini with mayonnaise for the winter, then you should decide what exactly you want to cook - mayonnaise can be added to almost any winter salad. It turns out very tasty zucchini caviar with mayonnaise.

Zucchini (about 3 kg) must be peeled and grated (or chopped in a meat grinder), mixed with a can of tomato paste (250 g is enough), put the scrolled onions in a meat grinder (0.5 kg) and add a 250-gram pack of fat mayonnaise. Then you need to add 3 tbsp. sugar, 2 tbsp salt, a little pepper to your taste, as well as half a glass of vegetable oil.

The mixture should be boiled over low heat for about an hour, and then add spices and cook for another hour. The jars need to be sterilized (as you prefer), the caviar should be laid out and closed with lids. Turn the jars upside down, cover with a blanket and cool for about a day.

Zucchini like pineapples - an original recipe for winter harvesting

Love experiments? Try making zucchini compote - tasty and sweet, and zucchini in it look like pineapples. The recipe is very simple and even a novice hostess will be able to cook compote.

Ingredients:

• 1 medium zucchini (it is better to take not too old - young zucchini are much more tender);
• 5-7 plums, if possible, use cherry plum;
• 1 faceted glass of granulated sugar;
• 1 liter jar of water;
• 1 tsp vinegar (it is safest to use 9% table vinegar);
• a couple of lemon slices.

Use my bouquet of spices - a couple of allspice, 2 cloves, a couple of mint leaves (or half a teaspoon of dried mint), or make up your own. You can try adding cardamom, orange zest and lemon balm.

What to do:

1. It is necessary to prepare the zucchini for cooking - the zucchini must be thoroughly washed, peeled, seeds removed if necessary (you can not remove the seeds from young zucchini, the seeds are very soft there), and then cut into rings - about a centimeter thick. If your zucchini has seen a lot in life, then it is better to cut thinner.
2. Then wash the plum.
3. At the bottom of a liter jar (empty), put spices - allspice, cloves, mint and vinegar.
4. We put water with sugar to boil, at this time we put circles of zucchini, lemon and plum in a jar.
5. Pour boiling syrup over and set to sterilize for ten minutes (so that water boils in jars).
6. Then we roll it up with sealed caps, you need to wait a few days (at least).
7. Store canned food in a dark place (pantry will do). Enjoy your health!

Spicy zucchini - photo recipe

The recipe for spicy zucchini is very simple. For 1 kg of zucchini you will need:

• bay leaf - 5 medium leaves;
• allspice - 8 peas;
• horseradish leaves;
• sprigs of parsley and dill umbrellas (for flavor);
• a few cloves of garlic;
• 2 hot peppers;
• for the marinade: salt, granulated sugar and vinegar to taste

Yield - 4 half liter jars.

Cooking method

1. Wash the jars with soda and scald with boiling water with the lids.

2. Cut the zucchini into half rings and transfer to a container.

3. Put horseradish leaves on the bottom of the jar, crumble an umbrella of dill and a few sprigs of parsley. Put a clove of garlic cut into several pieces and a couple of hot pepper rings.

4. Fill jars with zucchini.

5. Boil water for the marinade: the proportion per liter of water is 100 grams of sugar and 50 grams of salt. Add bay leaf and allspice for flavor. After boiling, pour in the vinegar.

6. Pour zucchini with ready-made marinade, roll up and wrap with a blanket. Leave the jars upside down for a day.

Perfect preform without sterilization

A good housewife knows that winter zucchini preparations are a great alternative to complex salads and mushroom preparations, but zucchini is much easier to cook and they are cheaper. And if you cook zucchini without sterilization, then the whole preparation will take no more than half an hour.

Ingredients for 3 l:

• 1.5 kg of zucchini;
• 4 sprigs of parsley;
• 4 garlic cloves;
• 3 tbsp granulated sugar;
• 3 art. l. fine salt;
• 6 art. l. vinegar (take 9%);
• a couple of leaves of parsley and a few peas of black pepper.

What to do:

1. Wash and cut the zucchini (best in circles, but you can cut it the way you like), soak in water for three hours, then drain the water.
2. Then you need to prepare a three-liter jar - wash it, pour a little water (about 0.5-1 cm) on the bottom, and put it in the microwave. As a rule, two and three-liter jars do not go into the microwave in height, so you can put the jar on its side. Run the microwave for 2 minutes - the water in the jar will boil and disinfect it - this is a chic sterilization option. Pour out the remaining water - the jar will dry in a couple of seconds.
3. Next, you need to put parsley, lavrushka, garlic and peppercorns in a jar, and put the zucchini as tightly as possible.

Zucchini salad with parsley and hot peppers.

Ingredients:

• 500 g zucchini
• 50 g parsley
• 30 g garlic
• 10 g fresh hot pepper
• 70 ml vegetable oil
• 20 ml 9% vinegar
• 15 g salt
• 2 g ground black pepper

Cooking method:

To prepare such a salad, zucchini must be cut into thin strips, squeezed slightly. Finely chop the parsley, garlic and hot pepper, add to the zucchini. Sprinkle with salt and pepper, pour over with oil, mix, leave for 2 hours. Then transfer to jars along with the extracted juice. Pour in the vinegar, cover with a lid and sterilize the jars with a volume of 0.5 l for 15 minutes. Then roll up, turn over and let cool.

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Salad of zucchini, carrots and bell peppers.

Ingredients:

• 2.5 kg zucchini
• 300 g
• 300 g bell pepper
• 50 g garlic
• 150 ml vegetable oil
• 75-100 ml of 9% vinegar
• 75-100 g sugar
• 30-50 g salt
• dill and parsley
• ground black pepper and other spices to taste

Cooking method:

Cut carrots, bell peppers and young zucchini into strips (you can not cut the peel from zucchini. Pour oil into a saucepan, put vegetables, cover, simmer for 15-20 minutes. Add salt, sugar, spices, chopped herbs and garlic, simmer another 5- 7 minutes Pour in the vinegar, mix, bring to a boil.Hot zucchini salad for harvesting for the winter should be put into jars, rolled up, wrapped until cool.

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Ingredients:

• 1 kg zucchini
• 100 g carrots
• 100 g red bell pepper
• 50 g garlic
• 20 g fresh hot pepper
• 50 g of dill and parsley
• 100 ml 9% vinegar
• 50 ml vegetable oil
• 25 g sugar
• 15 g salt

For marinade:

• 500 ml water
• 50 ml 9% vinegar
• 20 g salt

Cooking method:

The recipe for such a salad for harvesting zucchini for the winter Bulgarian and hot peppers, carrots, garlic, dill and parsley must be passed through a meat grinder. Add oil, salt, sugar, vinegar, cook for 20 minutes after boiling. Cut the young zucchini into slices, peel the old ones first. Mix ingredients for marinade, bring to a boil. Dip the zucchini in the marinade, cook for 5 minutes after boiling. Put the zucchini and vegetable mass in layers in prepared jars, compacting each layer with a spoon. Pour in boiling marinade. Roll up jars with homemade zucchini and wrap until cool.

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Ingredients:

• 3 kg zucchini
• 2.5 kg carrots
• 100 g garlic
• 500 ml chili ketchup
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 150-200 g sugar
• 50-60 g salt
• 5-7 g ground hot pepper

Cooking method:

Wash the zucchini thoroughly, cut into thin long slices. Pass carrots and garlic through a meat grinder, put in a saucepan, add vegetable oil, simmer for 5 minutes. Then add ketchup, salt, sugar and hot pepper, bring to a boil. Put in a boiling mass of zucchini, simmer for 20 minutes after boiling, stirring from time to time. Pour in vinegar, simmer for another 2 minutes. Arrange the hot billet of zucchini in sterilized jars. Roll up, turn over and wrap until cool.

Ingredients:

• 3 kg zucchini
• 400 g
• 100 g garlic
• 50 g fresh hot pepper
• 1.5 l tomato juice
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 200 g sugar
• 50-70 g salt
• 30 g prepared mustard

Cooking method:

The recipe for this zucchini preparation is rightfully considered one of the most delicious. To prepare it, zucchini must be peeled, cut lengthwise into long slices about 1 cm thick. Combine tomato juice, sugar, salt, vegetable oil, vinegar, mustard. Add chopped garlic, hot and bell peppers with a blender, bring the mixture to a boil. Dip the zucchini into it, simmer from the moment of boiling for 40 minutes. Then arrange the zucchini with the sauce in sterilized jars. Roll up, turn over and wrap until cool.

Ingredients:

• 2 kg zucchini
• 700 g bell pepper
• 1 kg onion
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 150 g sugar
• 60 g salt
• spices to taste

Cooking method:

To harvest zucchini for the winter, cut into strips, onions and bell peppers into half rings. Grind tomatoes with a meat grinder or blender. In a saucepan, combine oil, vinegar, salt and sugar, bring to a boil. Put zucchini in boiling liquid, simmer over low heat for 15 minutes. Add onion and bell pepper, simmer for another 7-10 minutes. Then add the tomato and spices, simmer for 10 minutes. Arrange the hot salad in jars, roll up and wrap until cool.

Ingredients:

• 1 kg zucchini
• 100 g carrots
• 20 -30 g garlic
• 15 ml 9% vinegar
• 20 ml vegetable oil
• 20 g salt
• 20 g sugar
• ground black pepper to taste

Cooking method:

To use this recipe for harvesting, zucchini must be cut into circles. Cut carrots into thin strips or grate. Pass the garlic through a press. Combine all the vegetables, add the rest of the ingredients and leave for 30 minutes. Then put into jars along with the allocated juice. Sterilize jars with a volume of 0.5 l for 10-15 minutes, 1 l - 15-20 minutes. Roll up, turn over and wrap until cool.

Ingredients:

• 3 kg zucchini
• 500 g carrots
• 500 g onion
• 500 g bell pepper
• 50 g garlic
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 90 g salt
• 50 g sugar
• 10 g seasoning for Korean carrots

Cooking method:

Grate zucchini and carrots on a Korean vegetable grater. Cut the onion into half rings, bell pepper - into strips, pass the garlic through a press. Combine all vegetables. In a dry frying pan, ignite the seasoning for a couple of seconds and add to the vegetables. Add salt, sugar, vegetable oil and vinegar, leave for 3-5 hours, stir from time to time. Then put the salad together with the released juice in sterilized jars. Sterilize jars with a volume of 0.5 l for 7-10 minutes, 1 l - 15-20 minutes. Roll up a delicious zucchini blank, turn over and let cool.

See how appetizing zucchini blanks look for the winter in this selection of photos:

Zucchini in tomato sauce.

Ingredients:

• 1.5 kg young zucchini
• 30 g garlic
• 250 ml tomato sauce
• 50 ml 9% vinegar
• 100 ml vegetable oil
• 50-100 g sugar, salt to taste

Cooking method:

For this recipe, one of the best preparations for the winter, zucchini must be cut into circles. Mix the tomato sauce, chopped garlic, vegetable oil, vinegar, salt and sugar, bring to a boil over low heat. Put the zucchini in the sauce, simmer for 30 minutes. Then put into sterilized jars, roll up, turn over and wrap until cool.

Zucchini in vegetable marinade.

Ingredients:

• 1.5 kg young zucchini
• 1 kg tomatoes
• 300 g carrots
• 300 g onion
• 200 g garlic
• 250 ml vegetable oil
• 100 ml 9% vinegar
• 60 g salt
• 100 g sugar
• hot pepper to taste

Cooking method:

Peel the zucchini, remove the seeds, chop as desired. Pass the rest of the vegetables through a meat grinder or chop with a blender. Transfer the vegetable mass to a saucepan, add oil, vinegar, salt, sugar, hot pepper, bring to a boil and cook over low heat for 10-15 minutes. Put the zucchini in a saucepan, simmer for 15 minutes after boiling, stirring from time to time. Arrange a delicious preparation of zucchini for the winter in jars, roll up, turn over and wrap until cool.

Ingredients:

• 1.5 kg young zucchini
• 50 g green dill
• 20 g garlic
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 30 g salt
• 50 g sugar
• 5 g ground black pepper

Cooking method:

To prepare a preparation of zucchini for the winter in jars according to this recipe, vegetables must be peeled and seeds, cut into slices or cubes. Add chopped greens, garlic, salt, sugar, ground black pepper, oil and vinegar, leave for 3 hours. Then put them together with the released liquid in 0.5-liter jars, sterilize for 10 minutes. Roll up the winter zucchini, turn over and let cool.

Ingredients:

• 1.5 kg young zucchini
• 500 g bell pepper
• 500 g tomatoes
• 100 g onion
• 30 g garlic
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 100 g sugar
• 40 g salt
• spices to taste

Cooking method:

Pass the tomatoes and garlic through a meat grinder or chop with a blender. Wash the zucchini thoroughly, cut into cubes 2 x 2 cm. Peel the bell pepper from seeds and stalks, cut into the same cubes. Onion cut into medium-sized cubes, fry in vegetable oil. Add bell pepper and zucchini, fry for 2 minutes, stirring. Add the tomato, bring to a boil, add salt, sugar, spices, simmer over low heat under the lid for 20 minutes. Pour in the vinegar, simmer for another 5 minutes. Arrange the tasty zucchini prepared according to this recipe into sterilized jars, roll up and wrap until cool.

Ingredients:

• 1 kg young zucchini
• 600 g tomatoes
• 200 g bell pepper
• 10g fresh hot pepper
• 20 g garlic
• 100 ml vegetable oil
• 30 ml 9% vinegar
• 50-80 g sugar
• 20-30 g salt

Cooking method:

For this simple recipe for zucchini blanks, tomatoes need to be cut, heated over low heat and rubbed through a sieve. Add vegetable oil, sugar, salt, bring to a boil. Zucchini and Bulgarian pepper cut into cubes, put in a boiling tomato, simmer for 20 minutes. Add chopped garlic and hot pepper, pour in vinegar, mix and cook for another 5 minutes. To preserve the workpiece from zucchini for the winter, the boiling mixture must be decomposed into sterilized jars, rolled up, turned over and wrapped until it cools.

Ingredients:

• 2 kg young zucchini
• 1 kg eggplant
• 1 kg tomatoes
• 1 kg bell pepper
• 20-25 g fresh hot pepper
• 30 g garlic
• 50 ml 9% vinegar
• 60 ml vegetable oil
• 75 g sugar
• 40 g salt
• ground black pepper to taste

Cooking method:

To prepare a delicious preparation of zucchini for the winter, according to this recipe, you need to mince tomatoes, bell and hot peppers, and garlic. Add vegetable oil, vinegar, salt, sugar and black pepper to the vegetable mass, bring to a boil. Thoroughly wash the zucchini and eggplant, peel, cut into cubes, put in a boiling sauce, simmer for 20-25 minutes. Pour the boiling mass into sterilized jars. Roll up immediately, turn over and wrap until cool.

Ingredients:

• 1 kg young zucchini
• 1 kg eggplant
• 500 g carrots
• 500 g bell pepper
• 500 g onion
• 500 g tomatoes
• 50 g garlic
• 20 g fresh hot pepper
• 15 ml 9% vinegar
• 200 ml vegetable oil
• 40-50 g salt
• bay leaf and ground black pepper to taste

Cooking method:

Chop the tomatoes, heat through and rub through a sieve. Thoroughly wash zucchini, eggplant and bell pepper, cut into cubes. Grate carrots. Finely chop the onion. Fry eggplant and zucchini separately in vegetable oil. Stew onions with carrots and bell peppers. Combine all vegetables in a saucepan. Add tomato, finely chopped hot pepper, garlic, salt and spices, simmer for 15-20 minutes. Pour in the vinegar, stir. Put a hot billet of young zucchini into sterilized jars for the winter, roll up, turn over and wrap until cool.

Ingredients:

• 3 kg young zucchini
• 50 g garlic
• 50 g sugar
• 30 g salt
• 100 ml 9% vinegar
• 100 ml vegetable oil
• 5-7 g ground black pepper

Cooking method:

To prepare such, one of the most delicious preparations, zucchini must be peeled, cut into circles about 1 cm thick. Cut each circle into 2-4 parts, cut out the seeds. Add the garlic passed through the press, salt, sugar, ground black pepper, mix well, pour in the vinegar and oil. Leave for 3-4 hours. Then put into jars along with the juice that has stood out. Sterilize jars with a volume of 0.5 l for 10 minutes, 1 l - 1 5-20 minutes. Roll up, turn over and wrap until cool.

Ingredients:

• 1.5-2 kg young zucchini
• 100-120 ml vegetable oil
• 15 g garlic
• 10-12 g salt
• 40 ml 9% vinegar
• parsley and dill

Cooking method:

For such a simple preparation for the winter, zucchini should be cut into circles no more than 2 cm thick, fried in vegetable oil on both sides until golden brown. Chop the garlic and herbs. Pour 25 ml of calcined vegetable oil and 20 ml of vinegar into the bottom of dry jars with a volume of 0.5 l. Add herbs, salt and garlic. Then lay out the zucchini. Sterilize jars with a volume of 0.5 l for 20 minutes. Then roll up and turn upside down to cool.

Here you can see a selection of photos for the winter zucchini recipes presented on this page:

Zucchini caviar with tomato sauce.

Ingredients:

• 1 kg zucchini
• 500 ml tomato sauce
• 60-70 ml vegetable oil
• salt to taste

Cooking method:

To prepare such zucchini caviar, vegetables must be thoroughly washed, cut into small cubes, and fried in vegetable oil until tender. Add tomato sauce, salt, mix, bring to a boil. Arrange hot caviar in jars with a volume of 0.5 l, cover with lids, sterilize for 20 minutes. Then roll up and wrap until cool.

Zucchini caviar with mayonnaise.

Ingredients:

• 3 kg zucchini
• 500 g onion
• 250 g tomato paste
• 200 g high fat mayonnaise
• 30-50 g salt
• 50 g sugar
• 30 ml 9% vinegar
• 100 ml vegetable oil
• ground black and hot pepper to taste

Cooking method:

Peel the zucchini, cut into cubes, add a little oil and simmer covered over low heat for about 30 minutes. Drain excess liquid. Finely chop the onion, fry in oil until soft, do not fry. For this one of the most delicious preparations for the winter, you need to combine zucchini, onions, tomato paste, mayonnaise and simmer over low heat, stirring, until the liquid evaporates (about 1.5 hours). Then grind the mass until smooth, add salt, sugar, vinegar, spices, simmer for another 10-15 minutes. Arrange hot caviar in prepared jars, roll up and wrap until cool.

Ingredients:

• 2.5 kg zucchini
• 400-500 g onions
• 50 g garlic
• 200 g tomato paste
• 50 ml vegetable oil
• 30-50 g salt
• 25 g sugar
• 20 ml 9% vinegar

Cooking method:

To prepare zucchini caviar for the winter, vegetables must be peeled, grated, squeezed lightly and stewed under the lid until the liquid evaporates. Finely chop the onion, fry in oil until soft. Transfer to zucchini, simmer everything together for 20-30 minutes. Add tomato paste, simmer, stirring, 20 minutes. Add sugar, salt, chopped garlic, simmer for 10 minutes. Knead the mass until smooth, pour in the vinegar, mix and remove from heat. Arrange hot caviar in jars, roll up and wrap until cool.

Ingredients:

• 1 kg zucchini
• 30-40 g garlic
• 100 ml vegetable oil
• 40 ml 9% vinegar
• 15-20 g salt
• spices to taste

Cooking method:

To prepare the preparation for the winter according to this recipe, the zucchini must be thoroughly washed, cut into small cubes, lightly squeezed and fried in vegetable oil until tender. Pass the fried zucchini through a meat grinder or chop with a blender. Add salt, garlic, spices, passed through a press, pour in vinegar, mix and bring to a boil. Arrange the boiling caviar in 0.5 l jars, sterilize for 25 minutes. Then roll up and wrap until cool.

Cooking method:

Grate zucchini and carrots on a fine or medium grater. Finely chop the onion. Squeeze the zucchini, simmer covered for 20-30 minutes. Fry the onion in oil until soft, add the carrots and fry, stirring, for 10 minutes. Combine with zucchini, add chopped garlic, dill, salt, sugar, spices, simmer all together for 10 minutes. Grind the mass with a blender, put on fire again, bring to a boil, pour in the vinegar, mix. Hot zucchini caviar for harvesting for the winter according to this recipe must be put into jars, rolled up and wrapped until it cools.

Ingredients:

• 2 kg zucchini
• 500 g bell pepper
• 500 g carrots
• 500 g onion
• 30 g garlic
• 30 g salt
• 50 ml vegetable oil

Cooking method:

Cut all vegetables randomly. Pour oil into a deep thick-walled stewpan or cauldron, put onions and carrots, simmer under the lid for 15 minutes. Add peppers and zucchini, simmer for another 15 minutes. Then grind the mass with a blender, put it on fire again, salt, simmer without a lid until the excess liquid evaporates. Add chopped garlic, simmer for 5-7 minutes. Arrange hot caviar in jars and sterilize: jars with a volume of 0.5 l - 7-10 minutes, 1 l - 12-15 minutes. Then this simple zucchini blank needs to be rolled up and wrapped until it cools.

Ingredients:

• 800 g zucchini
• 300 g pumpkin
• 500 g tomatoes
• 200 g carrots
• 200 g onion
• 15-20 g garlic
• vegetable oil for frying
• salt to taste

Cooking method:

To prepare zucchini caviar for the winter, according to this recipe, the pulp of pumpkin, zucchini and carrots must be grated. Finely chop the onion. Peel the skin off the tomatoes, chop them randomly. Heat oil in a saucepan, add onion, fry until golden brown. Add zucchini, pumpkin, carrots, fry, stirring, 2 minutes. Put the tomatoes, cover and simmer for 30-40 minutes. Add chopped garlic, salt, remove from heat after 5 minutes. Place hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

• 1.5 kg zucchini
• 1 kg tomatoes
• 200 g carrots
• 200 g onion
• 40 g garlic
• 100 ml vegetable oil
• 15 ml 9% vinegar
• 40 g salt
• 40 g sugar
• ground black pepper to taste

Cooking method:

To make such a homemade preparation for the winter from zucchini, all vegetables, except garlic, must be passed through a meat grinder and put in a saucepan. Add vegetable oil, salt, sugar, simmer until the excess liquid has evaporated (about 2 hours). Add chopped garlic, ground pepper and vinegar, mix, bring to a boil. Place hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

• 1.5 kg green tomatoes
• 1 kg zucchini
• 150-200 g bell pepper
• 700 g carrots
• 350-400 g onions
• 70-80 ml vegetable oil
• 15 ml 9% vinegar
• 30 g salt
• ground hot and black pepper
• bay leaf to taste

Cooking method:

For this simple recipe for harvesting zucchini for the winter, you need to peel, cut the stalks and damaged areas from green tomatoes. Pass all vegetables through a meat grinder or chop in a blender. Add vegetable oil, salt, spices, simmer over low heat for 1.5-2 hours. Pour in vinegar, mix and remove from heat. Arrange hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

• 1 kg zucchini
• 600-700 g eggplant
• 300 g tomatoes
• 200 g bell pepper
• 100 g carrots
• 100 g onion
• 15 ml 9% vinegar
• vegetable oil for frying
• salt and ground black pepper to taste

Cooking method:

To make winter zucchini harvesting according to this recipe, all vegetables must be peeled and cut into small cubes. Salt the eggplant, leave for 15 minutes, then squeeze out the juice that has stood out. Fry prepared eggplants in oil. Separately fry the zucchini. In another pan, fry the onion with carrots and bell pepper. Combine all fried vegetables, add tomatoes, salt, ground pepper, simmer covered for 15 minutes. Pour in the vinegar, stir and remove from heat. Place hot caviar in sterilized jars, roll them up and wrap them until they cool.

Ingredients:

• 1 kg zucchini
• 500 g tomatoes
• 150-200 g bell pepper
• 350 g apples
• 150 g carrots
• 300 g onion
• 50 g garlic
• 70 ml 9% vinegar
• 70 ml vegetable oil
• 30 g sugar
• 20-25 g salt
• ground black pepper to taste

Cooking method:

Peel vegetables and apples. Grate zucchini, leave for 5-10 minutes, then squeeze out excess liquid. Pass tomatoes, bell peppers, apples, carrots and onions through a meat grinder or chop with a blender. Add zucchini, vegetable oil, sugar, salt, ground pepper, bring to a boil and simmer for 20-30 minutes. Pour in the vinegar, add the garlic passed through the press, mix thoroughly, simmer for 2-3 minutes. For home preparation for the winter, hot zucchini caviar should be laid out in sterilized jars, rolled up and wrapped until it cools.

Below are photos for recipes for zucchini blanks:

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 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 noticeably 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 cut and marinated in a concise or more intricate marinade.
2. Young fruits are used entirely, cutting off the edges, and more mature ones are removed from the peel and the middle with seeds.
3. If you add zucchini slices with other vegetables and stew, you get a delicious lecho, salad, adjika, vegetable caviar.
4. By following the tricks of proven technology, you can prepare a snack that is similar in taste to pineapples or mushrooms.
5. When the zucchini dishes for the winter are prepared, the vegetable can also be frozen by cutting into slices.

Recipe for pickled zucchini for the winter

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

Ingredients:

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

Cooking

1. Greens, laurel, garlic, pepper are placed at the bottom of a sterile jar.
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 chili ketchup - a recipe for the winter

Moderately spicy and spicy are good for the winter. You can prepare a tomato supplement yourself from fresh tomatoes boiled to a density, 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;
• chili ketchup - 1 cup;
• salt - 2 tbsp. spoons;
• sugar - 1 cup;
• laurel - 5-6 pcs.;
• vinegar 9% - 200 ml;
• water - 1 l;
• garlic - 4 cloves;
• black peppercorns - 20 pcs.

Cooking

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

Lecho from zucchini for the winter

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

Ingredients:

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

Cooking

1. Mix water, pasta, oil, salt, sugar, pepper, boil for 3 minutes.
2. Add chopped zucchini, stew for 10 minutes, lay slices of sweet pepper.
3. After another 10 minutes of stewing, they throw onion rings, stew everything together for 20-30 minutes, pour in 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 preserving zucchini for the winter will allow you to enjoy a sweet variation of the workpiece, which, in terms of its taste characteristics, will replace canned pineapples. The secret to success is to use pineapple juice, the taste and aroma of which is absorbed by zucchini slices, turning into a desired delicacy.

Ingredients:

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

Cooking

1. Purchased 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 with a 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, it will allow you to enjoy the sharpness and piquancy of the workpiece with an oriental accent. In this case, squash pulp, like carrots, is ground on a Korean grater with straws. However, if desired, the shape of the cut 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. spoons;
• sugar - 3 tbsp. spoons;
• salt - 2 teaspoons;
• seasonings for carrots in Korean - 1 tbsp. spoon.

Cooking

1. Combine grated zucchini, carrots, garlic and bell pepper in a saucepan.
2. Add the rest of the ingredients, leave for 2 hours.
3. The mass is laid out in jars, sterilized for 20 minutes, corked, allowed to cool upside down.

Adjika from zucchini for the winter

Spicy zucchini for the winter, decorated according to the following recommendations in the form of adjika, will pleasantly surprise you with a stunning harmonious and piquant taste. The resulting appetizer is good on its own with a slice of fresh crispy toasted bread, toast, or as an accompaniment 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. Add salt, sugar, pepper, oil, boil for 30 minutes.
3. Garlic is introduced, after 5 minutes of cooking vinegar, heated for 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 that can be served with a slice of bread. Tomato sauce can be replaced with pasta or, on the contrary, fresh twisted tomatoes, and ground red pepper or chili can be added for spiciness.

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. spoon.

Cooking

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

Zucchini like milk mushrooms - a recipe for the winter

Further on how to make zucchini for the winter like mushrooms. The resulting pickled vegetable slices resemble canned milk mushrooms in taste and structure. To create the desired effect, squash fruits are removed from the peel and the middle with seeds is removed 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. spoon;
• salt - 2 tbsp. spoons.

Cooking

1. Chopped zucchini, garlic, dill and marinade components are mixed in one container 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 for popular preservation, it's time to figure out how to freeze fresh zucchini for the winter. A similar blank can be used to prepare soups, stews, vegetable purees and other dishes.

1. Zucchini can be frozen in cubes, mugs, half circles, or even in the form of mashed potatoes.
2. To keep the shape, get rid of excess moisture and compact the pulp, boil the slices for a couple of 5 minutes.
3. Dry the zucchini, put it in bags, send it to the freezer.