When the zucchini season comes, all housewives start looking for recipes: how to cook them more interesting. The fact is that zucchini is a high-yielding vegetable, and it is desirable to harvest it young, with a not coarsened crust. And what is not made from zucchini: caviar, pancakes, various winter preparations. Harvested for the winter, pickled zucchini may well become not only great snack but also used as a side dish. Today we will tell you how to pickle zucchini so that they do not seem like a tasteless herb. We offer a recipe for the winter cooking.

Pickled Zucchini Recipes

First, we will tell you how to pickle zucchini for the winter. These blanks are unpretentious, they are always obtained even by novice housewives. Despite the fact that vegetables themselves do not have a pronounced good taste, in preparations they turn out very tasty.

Here is the list necessary products for one liter jar:

• Young zucchini - 0.5 kg;
• Garlic - 3-4 cloves;
• Horseradish: roots and leaves;
• Dry inflorescences of dill;
• Bay leaf;
• Peppercorns and capsicum bitter;
• Salt - 2 tbsp. spoons (per liter of water);
• Sugar - 1 tbsp. spoon (per liter of water);
• Vinegar 9% - 1 tbsp. Spoon (on a jar).

Cooking step by step:

We wash all herbs and roots and let the water drain.

Grind them (not too finely). Garlic can be put in slices, capsicum cut into several pieces, horseradish roots cut into smaller pieces.

In washed and sterilized liter jars we put chopped horseradish roots and leaves, garlic, hot peppers, and other ingredients. Their number is up to your taste, but not too much.

We cut zucchini. It is most convenient to cut them into washers about 1-2 centimeters thick or into sticks (if the diameter of the zucchini is more than 5 cm).

We put them in a jar as tightly as possible.

Fill jars with boiling water and let stand for ten minutes. You can close them with nylon covers for this time.

We drain the water. For this special nylon caps with holes. You can make such a cover yourself by cutting holes in the usual.

Repeat steps 6 and 7.

At this time, prepare the marinade: boil water with salt and sugar. Please note: we take salt and sugar per liter of water. But only 500-600 grams of marinade is used per liter jar. Therefore, one and a half liters of marinade is enough for three liter jars.

Fill the jars with marinade so that the zucchini is completely covered with it.

Add vinegar to jars. Please note: we add 1 tablespoon of vinegar - per jar, and not per liter of marinade. We use 9% vinegar, if you have a different one, dilute or use less. If you do not like to use vinegar when pickling, then you can do without it by sterilizing the jars for 10 minutes.

Banks roll up the lids. You can also use twisted iron lids, washing them well with boiling water.

Prepare products (for one liter jar):

• Young zucchini - 500 grams;
• Onions - 2-3 heads;
• Apple cider vinegar - 500 ml;
• Salt - 2 tbsp. spoons;
• Sugar - 1 tbsp. a spoon;
• Mustard, black pepper, celery seeds, ground turmeric - one teaspoon each.

From the dishes you will need:

• Pot for marinade;
• Large cup for soaking;
• Banks, lids.

Cooking instructions:

Before marinating zucchini, prepare them thoroughly. They must not be old. This can be determined by the crust: in young vegetables it is thin and tender. The fruits can be of different colors (depending on the variety), but they must be without dented barrels and without dark spots. Such zucchini does not need to be peeled, just rinse well and dry.

Vegetables are cut into thin slices. With a large amount of blanks, it would be advisable to use a food processor or vegetable cutter. Also chop the onion.

Mix the zucchini and onion in the prepared large bowl. Salt.

Pour the stacked vegetables warm boiled water. In this form, they should stand for at least an hour.

Drain the water as thoroughly as possible. If water remains, it will affect the taste of the marinade. Might even get wet. excess water paper towels.

While the zucchini is infused in salt water, prepare the marinade. To do this, add all the spices, salt, sugar and Apple vinegar. Boil until the sugar is completely dissolved. This usually takes three to four minutes.

Cool the marinade to room temperature.

Fold in the chopped zucchini in the marinade, mix thoroughly. In this form, vegetables should be marinated for 10-15 minutes.

Place zucchini in washed and sterilized jars. Pour the remaining marinade into jars. You can use regular nylon lids. These pickled zucchini can be stored in the refrigerator for about six months.

Marinating in a hurry

Of course, zucchini is a delicious snack for the winter. But, why not enjoy them in summer or autumn? For any celebration, party, even a picnic, you can cook such “quick” pickled zucchini. Such an appetizer healthier than salads with mayonnaise. Fresh natural vegetables are always a hit with guests. They are perfect for any meat dishes.

"Quick" pickled zucchini

So, we need: a couple of small young zucchini, salt, sugar, vinegar 9%, garlic, dill, Bay leaf, peppercorns, vegetable oil.

Let's start cooking:

1. Finely chop the vegetables and peeled garlic (a couple of heads).
2. Chop dill greens.
3. Mix zucchini, dill and garlic in a bowl.
4. For marinade in boiling water (about half a liter), mix salt (1 tablespoon), sugar (3 tablespoons), vegetable oil (a couple of tablespoons), a few peppercorns and a couple of parsley leaves.
5. Put the vegetables in a jar and pour over the marinade.

This dish can be eaten in a couple of hours. But they will be much tastier in a day. Bon Appetit.

Marinated zucchini - "spaghetti"

It's another one original recipe cooking vegetables for instant consumption.

Products:

• Young squash;
• Salt - 1 tbsp. spoons;
• Acetic essence 70% - a couple of drops;
• Vegetable oil - 2-3 tbsp. spoons;
• Garlic, hot red pepper;
• Water - 500 ml.

Cooking process:

We wipe the washed vegetables on Korean grater. Can be used for grinding food processor. As a last resort, use a regular coarse grater. But then it will not be “spaghetti”, but some kind of “vermicelli”.

Put the mashed zucchini in a cup and pour boiling water over it. Add salt. Stir and let cool.

Strain, let the water drain well. Add a few drops of vinegar, finely chopped garlic (or squeezed through a garlic press). Stir.

Heat the oil well in a pan. Add pepper to it. Pour boiling oil over zucchini. original and tasty dish almost ready. It remains only to wait a few hours until the vegetables are marinated.

How to cook pickled zucchini in Korean

Any dish made "in Korean" is doomed to success. We have long been accustomed to the original Korean salads. These are carrots, and cabbage, and mushrooms, even Korean noodles. No less popular are zucchini marinated in Korean. But you can also cook them yourself.

So, we use, as usual, young zucchini. You need 3-4 pieces. It is important that they are fresh and strong. Also prepare:

• bell pepper- 2 pcs.;
• Carrots - 2 pcs.;
• Garlic - 3-4 cloves;
• Sugar - 1 tbsp. a spoon;
• Sesame oil - 1 tbsp. a spoon;
• Onion - 1 pc.;
• Soy sauce- 1 tbsp. a spoon;
• Vinegar essence - 1 teaspoon;
• Black pepper, ground red pepper, sesame seed, salt (optional)

Let's start the process:

1. We salt the washed and medium-sized cut zucchini and put under pressure for a couple of hours.
2. Fry the chopped onion in hot oil.
3. Grind carrots and peppers into strips.
4. Drain the liquid from the zucchini, mix them with the rest of the ingredients. Salt can be omitted as soy sauce is salty.
5. The dish should be infused for 2 hours. Then it can be served at the table.

There are a lot of recipes for pickling zucchini. Choose the one that suits your taste. And cook with pleasure!

Many people think that pickling vegetables involves a long salting, and that such preparations can be eaten only after a month or two.

This is partly true, but pickled zucchini fast food can be eaten after a day, so quickly they are salted. We will learn how to quickly pickle these vegetables without losing taste and elasticity, using soy sauce, honey, crushed garlic and other ingredients.

To marinate vegetables with soy sauce, you will need the following ingredients:

• 2 medium-sized young zucchini;
• 4 garlic cloves;
• 3 art. spoons of dark soy sauce;
• 1.5 teaspoons of coarse salt;
• 2 tbsp. tablespoons of wine (balsamic) vinegar;
• A bunch of cilantro (parsley);
• 2 tbsp. spoons of granulated sugar;
• 300 ml of water;
• A couple of pinches of ground chili and paprika.

If desired, flavor the marinade with black pepper - peas or powder.

How to quickly pickle zucchini at home

For fast food vegetables in soy marinade they are first treated with boiling water to become softer. cook fragrant snack with a piquant spicy-spicy taste and aroma, you can follow this recipe:

• We cut the washed fruits into thin circles.
• Grind cilantro (parsley), peel and crush the garlic cloves.
• We shift the squash raw materials into a jar, cover with spices, sugar, salt, green sliced ​​\u200b\u200band crushed garlic, pour vinegar and soy sauce.
• We shake the contents of the jar well so that the particles of salt and sugar rub against the fruits, and they are more likely to marinate.
• We fill the jar with boiling water, cork, shake, cool and store in the refrigerator.

The thinner the cut, the faster the vegetables will marinate. Instant marinated zucchini can be eaten in a couple of hours, but it is better to wait until tomorrow and start enjoying delicious snack With oriental notes at lunch.

To make a honey snack from zucchini, we prepare the following products:

• 2 young zucchini;
• 1.5 teaspoons coarse salt;
• 3 garlic cloves;
• A bunch of dill;
• 2 tbsp. spoons of apple (wine) vinegar;
• 2 tbsp. spoons of refined vegetable oil.

Zucchini is better to take not the smallest, but medium sizes.

How to cook quick pickled zucchini

If you are worried that the combination of garlic, honey and zucchini is something impossible in terms of harmony of tastes, then you are mistaken. Vegetables marinated with honey and garlic - amazing delicious delicacy, which will take pride of place in your cookbook.

Let's prepare it according to the following recipe:

• We cut young washed fruits, the seeds of which are still small and tender, in thin circles.
• We crush garlic cloves, cut dill branches, if desired, replacing them with mint or cilantro.
• We put the zucchini slices in a jar, cover with fragrant chopped dill, pour honey, warming it up if it is sugared. Add any vegetable oil with salt.
• We close the jar and shake the contents thoroughly to distribute the marinade over the vegetable raw materials.
• We remove the container in a cold place for three hours so that the vegetables are well marinated.

Marinated zucchini, made according to an instant recipe, can be eaten the next day: it will turn out great side dish with meat or an appetizer with potatoes, fish and chicken.

Now you know how easy marinated marinated zucchini is prepared, and when (and with what) they can be served at the table. The main thing is to pickle more tender young fruits with honey or soy sauce: households eat these delicacies at the speed of light, and demand the continuation of the banquet!

Zucchini in the ranking summer vegetables are on the top lines, because they have a lot of advantages - the fruits contain a lot useful substances, minerals and vitamins. Summer residents usually boast of a large harvest, those who do not have their own plot of land are not upset, because the cost of zucchini on the market is ridiculous. It is important that they can not only be eaten in the summer, but also harvested for the winter. Below are proven recipes that will suit both experienced and novice hostesses.

Pickled zucchini for the winter in jars step by step recipe with photo

Spices and spices transform simple products into an amazing ensemble, fragrant and tasty. Even commonplace pickled zucchini can be an amazing dish. Especially if you open a jar of vegetables in the middle of a cold winter.

Pickled spicy zucchini Can be used as a side dish for any meal. Or prepare them for long-term storage.

Cooking time: 2 hours 0 minutes

Quantity: 4 servings

Ingredients

• Zucchini: 1.5 kg
• Water: 1.2 ml
• Vinegar 9%: 80 ml
• Garlic: 10 cloves
• Carnation: 10 buds
• Parsley, dill: one bunch
• Pepper mix: 2 tsp
• Salt: 4 tsp
• Bay leaf: 8 pcs.
• Ground coriander: 1 tsp
• Sugar: 8 tsp

Cooking instructions

Very quick marinated zucchini recipe

Previously, pickling was used exclusively for harvesting vegetables and fruits for long-term storage in winter period. Today, pickled snacks appear at any time of the year, at the request of the household. Here is one of the recipes delicious vegetables, if marinated in the evening, they will be ready for breakfast.

Products:

• Zucchini (already peeled and seeds) - 1 kg.
• Garlic - 5-6 cloves.
• Dill - a large bunch.
• Parsley - a large bunch.
• Water - 750 gr.
• Ground red pepper and ground black pepper - 1 tsp each.
• Salt - 2 tsp
• Salt - 4 tsp
• Carnation - 4 pcs.
• Bay leaf.
• Vinegar - 50 ml. (9%).
• Vegetable oil - 100 ml.
• You can add other spices.

Technology:

1. The first step is preparing the marinade. Its preparation does not require special skills and abilities. V enamel pan, in which pickling will take place in the future, pour water, add salt and sugar, add all the selected spices and bay leaf. Boil. And only then pour in vegetable oil and vinegar. Remove from heat, marinade should cool.
2. You can start preparing the zucchini. Remove the peel, remove the seeds if the fruits are large. Cut in the way that the hostess considers the most convenient - circles, bars or strips. The thinner the cut, the faster and more evenly the pickling process will go.
3. Rinse the greens in plenty of water, cut into pieces. Peel the garlic, finely chop.
4. Mix with chopped zucchini, pour marinade. It is not scary if it is a little warm, the taste of the final product will not deteriorate. The marinade should completely cover the zucchini. If this did not work out (due to a lack of liquid or coarsely chopped zucchini), then you need to take oppression and press down.

By morning, for breakfast, you can boil young potatoes, fry meat and put a plate of ready-made marinated zucchini!

Instant marinated zucchini

In the list of the earliest summer vegetables, zucchini is not the last. They can be stewed and fried, boiled soups and pancakes, prepared for the winter - salted and marinated. Interestingly, in recent years, marinated zucchini have become very fashionable, which are served at the table almost immediately after cooking. As much as you want instant pickling, it will still take several hours for the vegetables to soak in the marinade.

Products:

• Zucchini (preferably young fruits with small seeds) - 500 gr.
• Fresh dill - 1 bunch.
• Vegetable oil (sunflower or olive) - 100 ml.
• Fresh honey - 2 tbsp. l.
• Vinegar - 3 tbsp. l.
• Garlic - 3-4 cloves.
• Spices, e.g. spicy ground pepper- ½ tsp
• Salt.

Technology:

1. Prepare zucchini: wash, peel, remove seeds, if large, young zucchini can not be peeled. Cut the vegetables into thin strips so that the pickling process goes very quickly.
2. Salt the zucchini, leave. After 10-15 minutes, drain excess juice from chopped zucchini.
3. In a bowl, combine the oil with vinegar, honey, garlic, passed through a press, spices.
4. Pour marinade into bowl with zucchini. Pour the washed and chopped dill here.
5. Mix carefully. Cover, crush with oppression. Put in a cold place.

It remains to be patient for a few hours, and then quickly set the table, because it's time to taste marinated yummy!

How to pickle zucchini "lick your fingers"

To get especially delicious pickled zucchini, just follow the following recipe exactly. Zucchini cooks very quickly, the only difficult moment is sterilization, but it can be easily overcome if desired.

Products:

• Young zucchini - 3 kg.
• Fresh dill - 1 bunch (can be mixed with parsley).
• Garlic - 1 head.
• Vinegar - ¾ tbsp. (9%).
• Vegetable oil - ¾ tbsp.
• Sugar - ¾ tbsp.
• Salt - 2 tbsp. l.
• Dry mustard - 1 tbsp. l.
• Spices (pepper, cloves, bay leaf).

Technology:

1. The process begins with the preparation of zucchini. It is necessary to remove the peel, remove the seeds, even small ones. Cut small fruits lengthwise into strips, large ones - first across, then also into strips. Put in an enamel container.
2. In a separate saucepan, prepare the marinade, that is, mix all the remaining ingredients. Rinse dill and parsley, chop. Divide the garlic into cloves, peel, rinse, chop or use a press.
3. Stir the marinade until the salt and sugar dissolve. Prepared fragrant marinade pour over zucchini. Press down with oppression, put in a cold place for 3 hours. During this time, the zucchini will release juice and marinate.
4. The next step is sterilization. Sterilize glass containers over steam or in the oven.
5. Fill with zucchini, pour marinade. If it is not enough, add boiling water. Cover with lids, put in large saucepan with water. Sterilization time - 20 minutes.

Korean-style spicy marinated zucchini

Many people like Korean food a large number of spices and spices give the dishes an amazing taste and aroma. Korean-style zucchini is both an appetizer and a side dish.

Products:

• Zucchini -3-4 pcs.
• Sweet Bulgarian pepper - 1 pc. red and yellow.
• Carrots - 3 pcs.
• Garlic.
• Onion - 1 pc.
• Soy sauce - 1 tbsp. l.
• Sesame seed - 2 tsp
• Acetic acid - 2 tsp.
• Hot pepper, salt - to taste.
• Sugar - 1 tbsp. l.
• Olive oil (any other vegetable) - ½ tbsp.

Technology:

1. Clean the zucchini from the peel, seeds. Cut into thin circles. Salt, press, leave for a while.
2. Prepare the rest of the vegetables: chop the pepper, grate the carrots. Onion also grate, sauté.
3. Mix the vegetables, drain the juice from the zucchini and chopped garlic to them. Add all spices, sugar, olive oil and acetic acid.
4. Pour the marinade over the chopped zucchini, mix. Cool in the refrigerator for several hours.

Insanely delicious marinated zucchini with honey

When pickling vegetables, spices, salt and sugar, vegetable oil and vinegar or acetic acid are used. But in the following recipe, one of the main roles is played by fresh honey, which gives an interesting flavor to zucchini.

Products:

• Zucchini - 1 kg.
• Liquid honey - 2 tbsp. l.
• Garlic.
• Vinegar (ideally wine) - 3 tbsp. l.
• Salt.
• Basil, parsley.

Technology:

1. It is recommended to cut the zucchini into very thin shelves, for example, using a vegetable cutter. Naturally, zucchini should be peeled and seeds, washed under running water. Salt the zucchini, leave for half an hour.
2. Mix honey and wine vinegar, pour finely chopped greens and garlic into the marinade.
3. Next, dip the zucchini strips into this fragrant mixture, leave to marinate in a cold place. Stir regularly, after three hours you can serve.

Pickled garlic zucchini recipe

Aromatic spices and spices are an important component of the pickling process, another essential attribute is garlic. According to next recipe it will take a lot of garlic, but the aromas will be in the whole kitchen.

Products:

• Zucchini - 2 kg.
• Garlic - 4 heads.
• Dill - 1-1 bunch.
• Sugar - 1 tbsp.
• Salt - 2 tbsp. l.
• Vegetable oil - 1 tbsp.
• Vinegar 9% - 1 tbsp.

Technology:

1. Wash the zucchini, peel, remove the seeds. Cut the fruits into cubes, salt to release more juice.
2. Chop garlic and dill. Add to zucchini.
3. For the marinade, mix oil, vinegar, add sugar and salt, stir until dissolved.
4. Pour vegetables with this spicy fragrant marinade, leave for 2-3 hours.
5. Arrange in containers, pre-sterilized and dried. Send for sterilization.
6. After 20 minutes, take it out, roll it up, turn it over, cover it with a warm blanket, additional sterilization pickled zucchini will not hurt.

How to cook crispy marinated zucchini

Harvesting zucchini for the winter allows many families to significantly save the family budget. If you follow the technology, the pieces of zucchini will turn out delicious, crispy, fragrant. It is better to cork in a container with a volume of 0.5 liters.

Products:

• Zucchini - 5 kg.
• Greens, laurel, cloves, hot peppers polka dots.
• horseradish leaves, currants.
• Water - 3.5 liters.
• Salt - 6 tbsp. l.
• Sugar - 6 tbsp. l.
• Vinegar 9% - 300 gr.

Marinate zucchini can be combined with various vegetables, for example, with carrots, cucumbers, bell peppers, onions, and also use various spices when marinating, spices, fruit and vegetable juices. The abundance of recipes allows every housewife to find one that will appeal to her. Marinated zucchini in winter time delicious on their own, as one of the tasty and spicy snacks.

In addition, they are useful for cooking many other dishes. I wonder what? Such zucchini can be used as an alternative to canned cucumbers in salads, they can be added to soups, borscht and cabbage soup, and also used in the preparation of omelettes, pies, casseroles, stew with potatoes, bake with meat or add to sauces. As you can see, pickled zucchini is sure to come in handy in every home where they like to cook and eat deliciously.

Before, how to pickle zucchini you need to buy them or grow them. You can pickle white zucchini, yellow and green zucchini. For pickling, it is best to use young zucchini. If you decide to pickle old fruits of large sizes, then you need to remove the skin from them and remove the pulp with large seeds. Regardless of which zucchini you pickle, try not to preserve sluggish fruits. After heat treatment, such zucchini will certainly not be crispy, and this is exactly one of the qualities for which pickled zucchini are valued.

Today we invite you to familiarize yourself with many recipes for zucchini for the winter, and you will also learn how to cook quick marinated zucchini without canning, which can be consumed within a few minutes after preparation.

Sterilization is an additional guarantee that pickled zucchini does not become cloudy and do not “explode”. Jars with such zucchini can be stored at room temperature.

Marinated zucchini. Best Recipes

Marinated zucchini with sterilization - recipe

Ingredients:

• Zucchini - 1 kg.,
• Water - 3 liters,
• Vinegar - 5 tbsp. spoons
• Salt rock - 3 tbsp. spoons,
• Sugar - 4 tbsp. spoons,
• peppercorns,
• Dill, parsley, currant leaves, bay leaf,
• Garlic.

To the bottom clean jars put peeled garlic cloves, bay leaf, parsley, dill, peppercorns. Wash the zucchini, cut them into rings or half rings, as you prefer. Place the zucchini in jars, packing them tightly with your hands. Now you can prepare the marinade. Add salt, sugar and vinegar to the water.

Let it boil. Pour marinade over zucchini. Cover jars with lids and place in a saucepan. Pour enough cold water into this pot so that it reaches the shoulders of the jars. On low heat, the jars should be sterilized for about 20 minutes. After this time, remove the jars using special tongs. Roll them up and turn them over. Sterilized can not be covered.

Quick pickled zucchini prepared without sterilization. Below are recipes for such zucchini blanks that will help save valuable time.

Marinated zucchini without sterilization - recipe

Ingredients:

• Zucchini - 2 kg,
• Garlic,
• Salt - 4 tbsp. spoons,
• Sugar - 4 tbsp. spoons,
• Vinegar - 5 tbsp. spoons
• peppercorns,
• horseradish leaves,
• Bay leaf,
• Dill umbrellas.

Prematurely washed, cut into rings. Wash canning jars well, preferably with soda. Put herbs and spices at the bottom of the jars - horseradish leaves, bay leaf, garlic cloves, dill umbrellas. After that, spread the zucchini circles tightly in jars. Pour hot water over the zucchini and let them steam for 15 minutes.

Put a special plastic lid with a hole on the jars. Drain the water from all the jars through it back into the pan. After the water is drained from the zucchini, immediately cover the jars metal lids. Put water on the stove, add salt, sugar and table vinegar to it. After the marinade boils, pour it over your zucchini and roll it up. Jars with this zucchini blank need to be turned over and wrapped. Such pickled zucchini for the winter best stored in a cool and dark place.

Marinated zucchini with carrots - recipe

Ingredients:

• Carrots - 5 pcs.,
• Zucchini - 3 kg,
• A few cloves of garlic
• Pepper black polka dot,
• Table vinegar - 6 tablespoons,
• Sugar - 7 tablespoons,
• Salt - 4 tablespoons,
• Young dill.

Wash the young and cut into slices. Peel the carrots and cut into thin strips. Sterilize jars. At the bottom of the jar, put the dill and garlic cloves, and then put in the jar, alternating, circles of zucchini and carrot straws. Place a few black peppercorns in the middle.

Prepare the marinade. V hot water pour in vinegar, put salt and sugar. Boil the marinade for 5 minutes and pour it into jars. Roll up the zucchini with metal lids, then turn the jars upside down and cover for a day. Pickled zucchini recipe which we have reviewed, will be ready for use in a week.

Pickled Zucchini in Beetroot Juice - Recipe

Ingredients:

• Zucchini - 1 kg.,
• - 2 kg.,
• Salt - 1 tablespoon,
• Citric acid - 1 tea spoon,
• Sugar - 2 tablespoons,
• Dill seeds,
• Peppercorns.

For many, this may seem unusual and non-standard. recipe pickled zucchini according to which, you need to use not the usual marinade, but beet juice. However, this recipe is gaining more and more fans every year. Try it too. First you need to prepare beetroot juice.

To do this, wash the beets, peel and cut into small cubes. Put it in a blender, grind to a puree. Put the resulting slurry on a sieve covered with gauze and squeeze the juice. A juicer will greatly simplify the task, with which you can get beetroot juice in a matter of minutes, but if you don’t have it, use the above method.

Wash the zucchini and cut off the stalks and buttocks. If you are using young zucchini, then you do not need to remove the skin from them, but it is best to remove it from old fruits, since it has already become hard. Cut the zucchini into 1 cm thick washers. In sterile jars, fold the circles of zucchini into balls, sprinkling with dill seeds and black pepper.

Add water, sugar, citric acid and salt to the beetroot juice. Boil for 5 minutes, and immediately pour over the zucchini. Cover the jars with metal lids and roll them up, then turn them over, cover with a blanket and leave them in this form until they cool completely.

When we pickle zucchini for the winter, then we try to make them not only tasty, but also retain a large amount of useful substances. Pickled zucchini in apple juice is one such recipe.

Marinated zucchini in apple juice- recipe

Ingredients:

• - 1 kg.,
• Apple juice - 2 cups,
• Salt - 3 tablespoons,
• Sugar - 5 tablespoons,
• Water - 2 glasses,
• A sprig of lemon balm or mint.

Everyone who loves spicy and spicy preparations for the winter will like it. Thanks to lemon balm or mint, as well as apple juice, zucchini acquire interesting notes. Wash the zucchini, peel them, cut them into small cubes. If you use old zucchini to prepare this blank, then it is advisable to select the pulp with seeds and cut only the walls of the zucchini.

Pour the apple juice into a saucepan, pour in the ox, add sugar and salt, and do not forget to put a sprig of lemon balm. Bring the marinade to a boil. After it boils, add chopped zucchini to it. Let them boil for 5 minutes.

Divide the zucchini into jars. Attention: try to make sure that there is enough marinade in the jar and it completely covers the zucchini. Roll up the jars with lids, turn over and wrap. That's all, delicious pickled zucchini in apple juice is ready.

Marinated zucchini in tomato - recipe

Ingredients:

• Zucchini - 2 kg.,
• Tomato sauce or ketchup - 1 cup
• Sugar - half a glass
• Salt - 4 tablespoons,
• Vinegar - 4 tablespoons,
• Bay leaf - 5-6 pcs.
• Black peppercorns,
• Garlic - optional.

Cut the washed zucchini into cubes. Place them in half liter jars. Fill up the jars cold water by the neck. Drain their water into a saucepan. Add ketchup to this water ( tomato sauce), bay leaf, vinegar, salt, sugar and black peppercorns.

Stir with a spoon. Place a pot of marinade on the stove and bring it to a boil. Pour the zucchini with hot marinade up to the neck of the jars. Roll up the jars, then turn them over and wrap them in something warm. As soon as the jars have cooled, it means that they can be taken out to a cold place.

All the recipes that we have reviewed are for harvesting zucchini for the winter, but if you want to taste spicy right now, without waiting for winter, then use the recipes below. Quickly marinated zucchini- it's beautiful spicy snack which can be prepared in minutes.

Quick Pickled Zucchini - Recipe

Ingredients:

• Zucchini - 1 pc.,
• Dill,
• Garlic - 2-3 cloves,
• Sunflower oil - 2 tablespoons,
• Salt - on the tip of a teaspoon,
• Vinegar - 1 teaspoon,
• Sugar - 1 teaspoon,
• Water - half a glass.

Wash the zucchini well. If necessary, peel them off. Cut them into thin strips with a vegetable peeler. Rinse dill under water and chop. Prepare the dressing separately. Pour water into a bowl, add sugar, vinegar, salt, vegetable oil, dill and garlic passed through a press.

Mix all ingredients. Pour this dressing over the zucchini, mix with a spoon. Quick marinated zucchini refrigerate for 30 minutes. During this time, they will marinate, and they can be served at the table.

Quick pickled zucchini with honey - recipe

Ingredients:

• Zucchini - 1 pc.,
• Dill, parsley, cilantro,
• Garlic - 2-3 cloves,
• Honey - 1 teaspoon,
• Lemon - 1 pc.,
• Olive oil - 2 tablespoons,
• Water - 1 glass,
• Spices: ground black pepper, cloves, coriander.

Such instant marinated zucchini cooked hot. The thinner the zucchini are cut, the faster they will marinate. Therefore, we recommend cutting them, as in the previous recipe, into thin strips. Finely chop parsley, cilantro, dill and mix them with zucchini. Peel the garlic and mince it. Prepare the marinade. Put the water to boil. Add honey, juice of one lemon, spices to hot water. After it boils, remove the marinade from the stove. Add olive oil and garlic to it. Pour the zucchini with this marinade. After a few minutes, they can be eaten.

Korean marinated zucchini have become so popular that in recent years, recipes for their preparation have appeared no less than Korean carrot recipes.

Korean Quick Pickled Zucchini - Recipe

Ingredients:

• - 1 PC.,
• Carrots - 1 pc.,
• Bulgarian pepper - 1 pc.,
• Ground black pepper,
• Olive or sunflower oil- 2 tablespoons,
• Apple cider vinegar - 2 tablespoons,
• Soy sauce - 1 tablespoon
• seeds white sesame,
• Salt - to taste.

Cut the zucchini into half rings. Grate the carrots coarse grater and cut the bell pepper into strips. Transfer the vegetables to a bowl, add finely chopped garlic to them. Dressing for zucchini in Korean is prepared like this. Combine olive oil, apple cider vinegar and soy sauce in a small bowl. Pour dressing over vegetables, season with salt, sprinkle with sesame seeds and toss to combine. Place the marinated zucchini in the refrigerator for 15 minutes. After this time Korean quick pickled zucchini ready.

Marinating is a method of preservation using acetic acid. Most microorganisms die in a 2% solution of acetic acid. Marinade fillings are sour and spicy, moderately sour and slightly acidic. Sour ones contain from 1 - 2%, spicy ones can be found in the cuisines of Hungary and Romania.

Better not get carried away spicy marinades because they are bad for the human body. Moderately acidic contain 0.6 to 0.9%, slightly acidic marinades are best cooked on fruit or wine vinegar which can be made at home.

For pickling choose juicy, fresh and healthy-looking. Wash thoroughly, sort, remove the stalks. Sometimes blanched. Ready fruits are distributed among banks. Seasonings and spices are usually laid out at the very bottom of the jar, but sometimes they are used in the manufacture of fillings.

The marinade usually consists of water, granulated sugar, white salt and vinegar. For everybody separate marinade proportion of ingredients. After the vegetables are packed in jars, they are filled with marinade. Slightly acidic cappings are filled with marinade, not reaching the edges of the jar 2 cm, and sour and spicy ones are level with the edges. Then the jars are sealed with a lid.

The optimum temperature for storing marinades is 0 to 20°C. Keep in a dark, moisture-free place. sharp fills keep in a cold place.

Cooking time pickled zucchini for the winter will be 1 hour. The number of servings is 6 pieces.

Ingredients for zucchini:

For 1 liter marinade:

• White salt - 1 tablespoon.
• Vinegar 9% - 1 tablespoon.
• Water - 1 liter.
• Bay leaf - 2 pieces.
• Black peppercorns - 2 pieces.

Marinated zucchini - recipe

To prepare pickled zucchini, take: ripe zucchini, garlic, sweet and bitter peppers, young horseradish root, currant, raspberry, cherry, oak leaves, dill umbrellas, bay leaf, black peppercorns, salt, vinegar, water.

Peel the head of garlic.

Wash the sweet pepper, cut lengthwise, clean out the seeds.

Wash the zucchini, pat dry and cut into 2 cm rings.

At the bottom of a sterilized jar, put sweet and bitter peppers, dill umbrellas, horseradish root and garlic.

Then add currant, raspberry, cherry and oak leaves.

Arrange sliced ​​zucchini on top.

Boil water in a separate saucepan. Pour boiling water into a jar of zucchini and spices, leave in this state for five minutes, then drain the water into a separate bowl. Boil the water drained from the zucchini again, and once again pour the same water over them for five minutes. This is necessary so that the zucchini is sterilized, and the brine is saturated with spices.

Then boil the drained water from the jar over low heat, add a spoonful of salt.

Peppercorns and bay leaf are also added to the brine.

Pour a tablespoon of vinegar into a jar of zucchini.

Pour in the prepared marinade.

Roll up with a sterilized lid.

Turn the lid upside down until completely cool. Marinated zucchini for the winter ready.

Marinated zucchini. Photo

Each jar of zucchini contains:

• Dill with umbrellas,
• Peppercorns - 0.5 tsp
• Garlic - 5 cloves, sliced
• Bay leaf - 1 pc.

Cooking process:

Jars and lids must be sterilized.

Spices with coarsely chopped dill are placed at the bottom of a sterilized jar, and then circles of a young zucchini.

Each jar is poured with boiling water, and zucchini stand for 15 minutes. Then the water from the cans is carefully poured into the pan. It is desirable that there are divisions in the pan so that you know how much brine you are preparing.

For 1 liter of brine is used

• 2 tablespoons of sugar and
• 2 tablespoons of salt (salt without iodine and not Extra!).

Boil the brine for a few minutes, remove the foam with a spoon. Then pour over the zucchini again. Add lemon juice to zucchini. For a 1.5 liter jar - 1 teaspoon of lemon. Pickled zucchini immediately roll up the key and gently twist it in different directions with a towel to lemon acid dissolved. Zucchini blanks need to be cooled under a blanket upside down, and then put in a cool place.

Recipe number 2

Pickled zucchini cubes

In order to cook zucchini for the winter in a different way interesting recipe in the form of cubes you will need the following ingredients:

• young zucchini (fresh)
• Table vinegar (9%) - 1 cup,
• Sugar - 70 grams,
• Salt - 60 grams,
• Bay leaf - 2 - 3 pieces,
• Red hot pepper (capsicum) - ½ pod,
• Cinnamon (stick) - ½ stick,
• Carnation - 5 - 6 buds,
• Water - 1 liter.

Proper preparation of marinated zucchini

First you need to rinse the zucchini. If zucchini with thick skin, then it must be removed with a knife or vegetable peeler. We do the same with the core of the zucchini, if there are very large seeds (not young and hard), then everything needs to be cut out. Prepared zucchini cut into a cube of about 3 * 3 cm.

Pour water into a large saucepan and bring to a boil. Then we lower the zucchini cubes into boiling water, blanch the zucchini for 5 minutes and immediately transfer it to cold water.

The jars in which you will lay out the zucchini must first be sterilized, we also do the same with the lids. Then we lay out the blanched zucchini in jars.

When the water boils you need to fall asleep granulated sugar and salt, add all the spices, mix everything. Switch off and immediately add vinegar. Pour jars filled with zucchini with hot marinade. Then we immediately roll up the jars with sterilized lids and, turning them over, put them under a warm blanket until they cool completely. In the future, store the workpiece in a cool place.

Recipe number 3

Marinated zucchini with butter "World Snack"

In order to cook this snack from zucchini for the winter you will need the following ingredients:

• Zucchini - 2 kg,
• Table vinegar (9%) - ½ cup,
• Sugar - ½ cup,
• Vegetable oil (odorless) - ½ cup,
• Salt (without iodine content) - 1.5 tbsp. spoons,
• Mustard beans - 2 tbsp. spoons,
• Allspice peas - 10 peas,
• Black peppercorns - 15 pieces.

Proper preparation of the "World Snack" from zucchini

Young zucchini should be washed, stalk removed and then cut into small cubes, about 7 cm, but you can also cut the zucchini in any way (cubes, circles, etc.). Transfer prepared zucchini to a deep bowl.

Now let's start preparing the marinade, for this, pour vegetable oil, vinegar into a separate cup, add granulated sugar and all spices, mix thoroughly. Then pour the resulting marinade into a cup with zucchini. Cover with a lid and shake well to coat each piece of zucchini. oil marinade. Leave the zucchini to marinate for three hours. During this time, you need to vigorously shake the zucchini every half hour.

After three hours, we lay out the zucchini in half-liter sterilized jars and cover with clean lids. Now the jars need to be sterilized for 15 minutes. Hot jars should be rolled up and left under a warm blanket to cool completely. Store in a cool dark place.

Recipe number 4

Marinated spicy zucchini with garlic

To prepare spicy marinated zucchini with garlic, you will need the following ingredients:

• Fresh zucchini - 1 kg,
• Fresh dill - 0.5 bunch,
• Garlic - 15 cloves,
• Hot red pepper - 1 pod,
• Allspice peas - 9 - 10 peas,
• Water - 1 liter,
• Salt (not containing iodine) - 70 grams,
• Table vinegar (9%) - 80 ml,
• Sugar - 50 grams.

Proper preparation of marinated spicy zucchini with garlic

For this preparation, you will need very young, even milk zucchini. Wash the zucchini and remove the stem. Then cut the zucchini into slices about 2-2.5 cm thick.

Wash the dill and then chop or tear with your hands.

Peel the garlic cloves and cut each clove into 4 pieces.

Dear readers of our site! If you have your crown recipe homemade zucchini preparations for the winter, and you want to talk about it - leave it in the comments to this article.

Bon appetit and successful blanks wishes Notebook Anyuta!