You can make many different preparations for the winter from fresh zucchini: these vegetables are pickled, salted, fermented, and all kinds of salads are prepared. Today we will talk about how to marinate zucchini recipe for the winter and how to choose the right vegetables for further marinating.

Marinated zucchini for the winter has proven itself as a very tasty and savory snack that can be served on a daily or festive table. We will talk about them. In fact, the recipe for pickling zucchini is very simple, so if you decide to make such a preparation for the winter, then opt for zucchini.

Just like other vegetables, you can canned zucchini in different vinegar-based marinades. In addition, any vegetable or fruit juice can be used as a filling for marinating zucchini. Zucchini should only be marinated in slices, but some housewives pickle the zucchini in halves or even whole.

Now let's look at zucchini marinated for the winter recipes with a photo.

Pickled zucchini recipe with photo

Marinated zucchini is a light and tasty snack that you will surely enjoy with the onset of winter. We bring to your attention a recipe for pickled zucchini for the winter.

Ingredients:

3 tbsp. tablespoons of sugar;

1.5 kilograms of small zucchini;

1 dessert spoon of table vinegar;

2 pcs. dill umbrellas;

2 tbsp. tablespoons of salt;

5 tbsp. tablespoons of sunflower oil;

10 grams of seasoning for pickling.

Sterilize two half-liter jars in hot water or in a microwave oven, put one umbrella of dill on the bottom of each jar. Rinse the zucchini in running water, cut into circles, the thickness of which should be no more than 3 centimeters. Arrange the chopped vegetables in jars.

Put the water over medium heat and bring to a boil, pour over the jars of zucchini, let stand for 15 minutes. Drain the water from the jars, bring to a boil again, pour the water into the zucchini and let stand for 15 minutes.

For the third time, drain the water from the jars, add sunflower oil, sugar and salt to it, as well as seasoning for salting vegetables. Boil the marinade for five minutes, add vinegar to the liquid at the very end. Pour zucchini in jars with prepared marinade.

Roll up each jar with sterilized lids, turn each jar upside down, cover it with a blanket or towel and leave it in this form until it cools completely.

Marinated zucchini without sterilization

Prepare marinated zucchini for the winter, and you will not regret it, as it is a very tasty appetizer. Marinated zucchini can be served as a snack or added to salads.

Ingredients:

2 kilograms of zucchini;

3 pieces of horseradish root;

dill inflorescences;

cherry and horseradish leaves;

5 pieces. peppercorns;

2 pcs. laurel leaf;

8 cloves of garlic;

3 slices of chilli pepper

for filling:

5 tbsp. tablespoons of salt;

3 tbsp. tablespoons of table vinegar;

3 tbsp. tablespoons of sugar;

How to marinate zucchini:

Put water over medium heat and bring to a boil. Rinse all the greens, shake the excess liquid, cut the dill and horseradish leaves into small pieces (for each jar, 2 handfuls of chopped greens). Rinse the horseradish root and cut into small pieces. Disassemble the head of garlic into separate cloves, peel them.

Rinse hot pepper in a pod in water, cut into four pieces (two pieces for each jar). Put chopped horseradish root, aromatic herbs, black peppercorns, bay leaf on the bottom of the jars. Rinse the ends, cut off the ends on both sides. Cut large zucchini across or along a length of no more than 3 centimeters. Small zucchini can be placed whole in jars. Put prepared zucchini in jars as tightly as possible.

Cover the jars with prepared lids. Bring the water to a boil, and pour in portions into each jar, covering the top with lids. This way, each jar will evenly warm up and do not need to be sterilized. Leave the jars with water covered for 7 minutes.

Add salt and sugar to a clean saucepan and cover with the required amount of water. Add water from jars of zucchini to the same container, add 200 milligrams of boiled water and place over medium heat. Pour each jar again with hot water without adding sugar and salt, cover the top with lids and also stand for 5 minutes. Drain all the water, close the jars with lids.

Put several cloves of garlic and bitter pepper in each jar. Add table vinegar to hot water with the addition of sugar and salt, taking into account each jar, wait until the liquid boils and can be removed from the heat. Pour marinade into each jar in turn, roll up the lids. Turn the cans upside down and place them in the prepared place. Zucchini marinated without sterilization are ready, cover the jars with something warm, and keep in this form until they cool completely.

Zucchini marinated with garlic

Ingredients:

2 kilograms of zucchini;

1.5 teaspoons of dry mustard;

4 cloves of garlic;

bay leaf;

peppercorns;

For the marinade:

1 liter of water;

15, grams of sugar;

40 grams of salt;

125 grams of table vinegar;

How to marinate zucchini recipe step by step:

Pre-sterilize liter jars, lay out bay leaves, peppercorns and dry mustard. Rinse the zucchini, trim the edges on both sides, and cut the vegetables into thin slices. The rinsed marinating squash does not need to be peeled. Place the sliced ​​zucchini in prepared jars.

Mix all the contents for making the marinade, bring to a boil over medium heat. Gently pour the marinade into jars of zucchini. Cover the jars with pre-sterilized lids and sterilize for 15 minutes. Roll each jar hot, turn it upside down and place it under a fur coat for further cooling.

Instant pickled zucchini

Ingredients:

500 grams of zucchini;

half a teaspoon of salt;

for making the marinade:

100 milligrams of sunflower oil;

3 tbsp. tablespoons of vinegar;

2 teaspoons of honey;

ground black pepper;

3 cloves of garlic;

fresh herbs.

Cooking Instant Pickled Zucchini:

Rinse the zucchini under running water, remove the skin. If you are using young zucchini, then the skin does not need to be peeled. Cut prepared vegetables into thin slices. Put chopped zucchini in a bowl, sprinkle with salt and leave in this form for half an hour.

Now we will prepare the marinade, pass the cloves of garlic through a press, add vegetable or olive oil to it and a few tablespoons of honey, apple cider or table vinegar. Also add ground black pepper and chopped greens. For this recipe, you can use fresh cilantro, basil, tarragon, parsley, or dill. Mix all the components for making the marinade.

Drain all excess liquid from the zucchini, and squeeze the vegetables with your hands. Add the prepared marinade to the zucchini and mix. Place the zucchini in the refrigerator until morning; during the infusion, stir the vegetables several times. Zucchini marinated with honey are ready.

Korean style marinated zucchini

Ingredients:

500 grams of carrots;

2.5 kilograms of zucchini;

400 grams of onions;

150 grams of garlic;

5 pieces. sweet pepper;

parsley, dill, cilantro, celery;

for making the marinade:

160 grams of sugar;

180 grams of vinegar;

spices for carrots in Korean;

180 grams of sunflower oil;

2 tablespoons of salt.

Cooking marinated zucchini in Korean:

Grind carrots and zucchini using a special grater. Cut the peeled onion and pepper into thin strips. Finely chop the garlic and fresh herbs, mix them with other vegetables, mix well and leave to infuse for three hours.

When the vegetables are well infused in the added marinade, place in prepared jars along with the marinade, tamp a little. Jars of vegetables must be sterilized within 15 minutes. Roll up the lids and store in a cool place.

Instant marinated zucchini

Ingredients:

1 kilogram of young zucchini;

100 grams of apple cider vinegar;

1 liter of water;

100 grams of sugar;

3 pcs. peppercorns;

1-2 tbsp. tablespoons of salt;

2 pcs. carnations;

coriander seeds;

fresh dill.

How to marinate zucchini:

Rinse the zucchini and cut in half lengthwise, rinse the dill in water and dry. To prepare the marinade, add vinegar, sugar and salt to the water, place on medium heat, bring the entire contents to a boil and can be removed from the stove.

Spread half a serving of zucchini in sterilized jars, alternating with fresh dill and spices. Pour the boiled marinade into the jars, cover each jar with sterilized lids and leave in this form for a whole day. Add the remaining marinade to the zucchini, seal the top with lids and place for further storage in a cold place. Quick pickled zucchini are ready.

Spicy pickled zucchini

Ingredients:

3 pcs. zucchini;

1 bunch of basil and dill;

5 cloves of garlic;

50 grams of olive oil;

2 teaspoons of honey;

salt to taste;

2 tbsp. tablespoons of vinegar;

Cooking pickled zucchini:

It is necessary to rinse the zucchini, cut off the skin if it is thick. Cut each zucchini into thin slices and place in a deep container. Chop the herbs finely and chop with a blender. Mix the chopped garlic with herbs and add them to the courgettes.

To prepare the marinade, you need to mix liquid honey, olive oil, salt and vinegar. Add the finished marinade to the zucchini and mix gently so that all the vegetable circles are covered with the marinade. Cover the entire contents with a lid, and place in the refrigerator overnight. Zucchini are ready to eat, you can serve them to the table.

How to choose zucchini for pickling

For marinating for the winter, it is better to choose zucchini with white skin or a variety of zucchini zucchini, since their flesh is much softer, but vegetables will not fall apart during marinating. Before you start marinating zucchini, you should know some features:

It is permissible to mix zucchini of different varieties in one piece only when choosing fruits of the same size.

Zucchini for marinating for the winter should be a little underripe: the seeds in a mature zucchini are very tough, and the flesh is coarser.

Young zucchini of a small size may not be peeled from the skin before pickling, but if the skin is fibrous and very coarse, then it is advisable to cut it off.

As mentioned above, you can marinate green zucchini, white and yellow zucchini. If you have chosen overripe large fruits for pickling for the winter, then you must first remove the skin from them and cut out the pulp with seeds. Regardless of what kind of zucchini you want to marinate, it is better not to use sluggish fruits for preservation. Otherwise, after heat treatment, such zucchini will not be crispy, and this is the most important quality for which pickled zucchini is just appreciated.

Zucchini in the ranking of summer vegetables are on the top lines, because they have a lot of advantages - the fruits contain many 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, since 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 are suitable for both experienced and novice housewives.

Marinated zucchini for the winter in jars a step by step recipe with a photo

Spices and herbs transform simple products into an amazing ensemble, aromatic and delicious. Even banal marinated zucchini can be a terrific 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 dish. 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: bunch
• Pepper mixture: 2 tsp
• Salt: 4 tsp
• Bay leaf: 8 pcs.
• Ground coriander: 1 tsp
• Sugar: 8 tsp

Cooking instructions

Recipe for very quick pickled zucchini

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

Products:

• Zucchini (already peeled from the skin and seeds) - 1 kg.
• Garlic - 5-6 cloves.
• Dill is a large bunch.
• Parsley is a large bunch.
• Water - 750 gr.
• Ground red pepper and ground black pepper - 1 tsp.
• Salt - 2 tsp
• Salt - 4 tsp
• Carnation - 4 pcs.
• Bay leaf.
• Vinegar - 50 ml. (nine%).
• Vegetable oil - 100 ml.
• Other spices can be added.

Technology:

1. The first step is to prepare the marinade. Its preparation does not require special skills and abilities. Pour water, salt and sugar into an enamel pot, in which marinating will take place in the future, 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 zucchini. Peel, remove seeds, if fruits are large. Cut in the way that the hostess considers the most convenient - into circles, bars or strips. The thinner the slicing, the faster and more even the marinating process will go.
3. Rinse greens in plenty of water, chop. Peel the garlic, chop finely.
4. Mix with chopped zucchini, pour over marinade. It's not scary, if it is slightly 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 lack of liquid or coarsely chopped zucchini), then you need to take oppression and press down.

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

Instant marinated zucchini

In the list of the earliest summer vegetables, squash is not the last. They can be stewed and fried, soups and pancakes made, harvested for the winter - salted and pickled. Interestingly, in recent years, pickled zucchini have become very fashionable, which are served almost immediately after cooking. As much as you want instant marinating, 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, for example, hot ground pepper - ½ tsp.
• Salt.

Technology:

1. Prepare the zucchini: wash, peel, remove the 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 the excess juice from the sliced ​​zucchini.
3. In a bowl, combine oil with vinegar, honey, garlic, passed through a press, spices.
4. Pour the marinade into a container with zucchini. Pour washed and chopped dill here.
5. Mix gently. Cover, press down 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 the marinated yummy!

How to pickle zucchini "lick your fingers"

To get a particularly tasty marinated 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 (you can mix it in half with parsley).
• Garlic - 1 head.
• Vinegar - ¾ tbsp. (nine%).
• Vegetable oil - ¾ tbsp.
• Sugar - ¾ tbsp.
• Salt - 2 tbsp. l.
• Dry mustard - 1 tbsp. l.
• Spices (pepper, cloves, bay leaves).

Technology:

1. The process begins with the preparation of zucchini. You need to remove the peel, remove the seeds, even small ones. Cut small fruits lengthwise into strips, large ones - first across, then also into strips. Fold in an enamel container.
2. Prepare the marinade in a separate saucepan, that is, mix all the remaining ingredients. Rinse the dill and parsley, chop. Cut the garlic into slices, peel, rinse, chop or use a press.
3. Stir the marinade until the salt and sugar dissolve. Pour zucchini with prepared aromatic marinade. Press down with oppression, put in a cold place for 3 hours. During this time, the zucchini will be juiced and marinated.
4. The next step is sterilization. Pre-sterilize glass containers over steam or in the oven.
5. Fill with zucchini and marinade. If it is not enough, add boiling water. Cover with lids and place in a large pot of water. Sterilization time is 20 minutes.

Korean spicy marinated zucchini

Many people like Korean cuisine - a large number of spices and spices give the dishes an amazing taste and aroma. Korean 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.
• Onions - 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. Peel the zucchini and remove the seeds. Cut into thin circles. Salt, squeeze, leave for a while.
2. Prepare the rest of the vegetables: chop the pepper, grate the carrots. Grate the onion and sauté.
3. Mix the vegetables, drain the juice from the zucchini and chopped garlic to them. Add all the spices, sugar, olive oil and acetic acid to the marinade.
4. Pour the marinade over the sliced ​​courgettes, stir. Chill 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 next recipe, fresh honey plays one of the main roles, which gives an interesting flavor to the 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, the zucchini should be peeled and seedless, rinsed under running water. Salt the zucchini, leave for half an hour.
2. Mix honey and wine vinegar, add finely chopped herbs and garlic to the marinade.
3. Next, dip the zucchini strips into this fragrant mixture, leave for pickling in a cold place. Stir regularly, after three hours you can serve.

Garlic Pickled Zucchini Recipe

Aromatic spices and herbs are an important part of the pickling process, another essential attribute is garlic. According to the following recipe, a lot of garlic will be required, 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, add salt to extract more juice.
2. Chop the 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 aromatic marinade, leave for 2-3 hours.
5. Arrange in containers, previously 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 of pickled zucchini will not hurt.

How to make crispy marinated zucchini

Harvesting zucchini for the winter allows many families to significantly save the family budget. If you follow the technology, slices of zucchini will turn out to be tasty, crispy, aromatic. It is better to seal in a container with a volume of 0.5 liters.

Products:

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

Marinated zucchini for the winter is a versatile delicious appetizer that will be an excellent addition to both a festive and everyday table. It can be considered that zucchini is a unique vegetable that is stuffed, stewed alone or with other vegetables, fried and cooked in a simple batter. In addition, delicious squash caviar and many other unusual, delicious dishes are made from zucchini.

But now is not about that. For lovers of this vegetable, we will tell you how to prepare delicious crispy marinated zucchini for the winter.

Today, the recipe for pickled zucchini can be found on numerous sites, in various magazines and country publications, but the preparation of pickled zucchini according to the recipe we presented, we are sure, cannot be compared with any other.

So, how to marinate zucchini so that they are tasty, aromatic, crispy and stored for a long time. We offer a delicious recipe for marinated zucchini for the winter, crispy and very tasty.

In order to prepare crispy marinated zucchini for the winter, you should prepare:

• a seaming machine and cans (you can take any cans, but better than two or three liters);
• zucchini 2-3 pieces of medium size (1.5 kg);
• several umbrellas of fresh dill (dill should not crumble, 1 umbrella in a jar is enough);
• bay leaves with the calculation of 2-3 pieces per can;
• 10 black peppercorns;
• 2-3 leaves of horseradish;
• several cloves of garlic (3-4 pcs.);
• 3 sprigs of parsley;
• 100 grams of salt (this is about 3 tablespoons);
• 100 grams of sugar;
• 9 percent vinegar 150 milliliters (approximately 7 and a half tablespoons);
• water 2 liters.

Cooking crispy marinated zucchini for the winter, step-by-step cooking instructions:

The first thing that is important to know, when you are going to prepare crispy marinated zucchini for the winter, is that the jars for rolling the vegetable must be dry, clean, with smooth and chipped edges of the neck.

The preparation of pickled zucchini according to our recipe involves not only smooth cans and their rinsing, but also sterilization of seaming containers. Sterilization in this case involves the treatment of cans with steam. To do this, pour water into a saucepan, bring it to a boil, remove the lid and hold each of the prepared jars over the steam for about 15 seconds.

If you are afraid to hold containers above the scalding steam, you can also sterilize the cans in the oven. If you take our recipe for pickled zucchini for harvesting for the winter, then in the oven you should sterilize the containers for seaming for about 12-17 minutes (depending on the size of the cans). With them, we also recommend placing them in the stove and covers, having previously moistened all objects.

Be careful!

With this method of sterilization, jars and lids are placed in a cold oven, and only after placing them should the oven be turned on.

When the cans are sterilized, begin sterilizing the seaming caps. to do this, simply place the required number of lids in a small saucepan or in a large cup along with the rubber bands, bring the water to a boil and keep in boiling water for 2-3 minutes.

Do not lose sight of the steps described above, if you do not follow them, then you will definitely not get crispy marinated zucchini. Vegetables will quickly sour, become soft, and the brine will become cloudy. In addition, after a while, banks can "explode" at all.

To make delicious pickled zucchini that will crunch on your teeth, and delight you not only with its unique pickled-salty taste, but also with its attractive appearance, it is important to properly prepare all the ingredients necessary for pickling.

How to properly cut the ingredients to make delicious and crunchy marinated zucchini for the winter.

• chop the garlic and dill into small pieces (use a knife for garlic, not a garlic, dill for our recipe for marinating zucchini is better to take fresh, still blooming);
• Cut the zucchini into small rectangles (approx. 2 x 5 cm). If the vegetables are taken young, then cutting can be done in slices with a thickness of about half a centimeter.

When the ingredients are prepared, first put the garlic and dill on the bottom of the containers, then the courgette. In this case, circles or rectangles from zucchini must be stacked as tightly as possible.

Place a few parsley leaves and laurel on top of the vegetables. Do these steps with all prepared banks.

To make delicious marinated zucchini, it is important to properly prepare the marinade for them. To do this, pour water into a clean large pot.

It is better to take the water for the marinade settled or filtered.

Add peppercorns, salt and granulated sugar to the prepared water.

Bring the water to a boil and then add vinegar to your mixture.

Attention!

When preparing the marinade, be sure to observe the correct proportion and dosage of products, only then you can get delicious marinated crispy zucchini for the winter.

Pour the marinade over the zucchini jars. This procedure should be done as soon as the marinade boils for several minutes. It is not necessary to cool down the liquid.

Roll up jars of marinated zucchini using sterilized lids. Let the rolled vegetables cool slightly and store them in a cool place, such as a cellar.

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Delicious marinated zucchini are ready for the winter! Bon Appetit!

Good to know! When pickled zucchini are stored in the pantry in the apartment for the winter, the jars and lids should be sterilized for an additional 10-15 minutes over steam, two-liter and 15-20 minutes three-liter. After sterilizing the containers, place them with their neck down on a clean cloth, covering them with a towel until they cool completely. Ingredients should be placed in jars. room temperature.

Instant marinated zucchini

Wonderful zucchini / zucchini appetizer. It cooks quickly, eaten even faster.

Ingredients:

• zucchini - 1 pc.;
• vinegar (apple cider) - 2 tbsp. l. ;
• vegetable oil - 3 tbsp. l. ;
• honey - 1 tsp. ;
• garlic (who likes it sharper 3 - 4 g.) - 2 tooth. ;
• dill - 1 bunch. ;
• salt (to taste) - 0.5 tsp

Preparation:

Mix all the ingredients for the marinade (vinegar, honey, vegetable oil, garlic, dill, salt).
Chop the zucchini with a potato peeler, mix with the marinade. Leave to marinate for about 20 minutes (the longer you marinate, the tastier).
Ready!

Marinated zucchini with carrots for the winter

Products:

• 3 kg of fresh zucchini;
• 1.5 cups vegetable oil;
• 2 pcs. carrots;
• 1 tbsp. l. ground black pepper;
• 2 tbsp. l. salt;
• 200 ml vinegar (9%);
• 1 cup of sugar;
• 0.5 cups minced garlic cloves
• 1 bunch of parsley;
• 1 bunch of dill greens.

Cooking method:

Thoroughly wash the zucchini under running water. If the zucchini is overripe, remove the peel and seeds, leave the young zucchini unchanged. Grind parsley and dill. Cut the courgettes into circles, or large cubes. Peel the carrots and cut into slices.

In a large bowl or saucepan, mix herbs with prepared vegetables, add salt, sugar, vinegar, pepper, vegetable oil. Mix everything well and leave for 3-4 hours, at room temperature, to marinate the zucchini.

After the time has elapsed, we lay out the vegetable mixture in pre-sterilized jars. Next, we take a wide pan, put a towel on the bottom and put our jars of zucchini on it. Fill the pot with water 3/4 of the height, cover the jars with lids (without closing) and sterilize for 15-20 minutes.

We roll up the jars with lids, turn them upside down, wrap them in a warm blanket and leave them to cool completely.

Marinated zucchini for the winter without vinegar

Ingredients for 2 cans (750 ml each):

• 1 kg of young zucchini.
• For brine: 1.5 l of water;
• 3 tbsp salt;
• bay leaf, peppercorns, allspice.
• For pouring: 120 g lemon juice;
• 4 tablespoons chopped dill;
• 8 tbsp. l. olive oil;
• 8 cloves of garlic, parsley.

Recipe for pickled zucchini for the winter without vinegar with lemon juice:

peel young zucchini and cut into 5 mm thick. If the zucchini is large, then cut the circle into four parts. Peel the garlic and cut into strips.

Squeeze the juice from the lemons by mixing it with dill and olive oil. Prepare the brine. Put the zucchini in a saucepan, salt, add spices and pour boiling water over.

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Put on a preheated stove for 5 minutes and immediately drain the water. Place parsley in clean jars on the bottom, then chopped zucchini, layering with garlic and pouring over them.

The top layer is parsley. Close the jars with self-tightening lids. Allow to cool, shake and place in a cool place before winter.

Pickled zucchini "Instant Eating"

This proven zucchini recipe is not for the winter, you can cook and eat right away. Very tasty!

Ingredients for 500 g of courgettes:

• 0.5 tsp salt.
• For the marinade: 100 ml olive oil,
• 3 tbsp vinegar;
• 2 tsp honey;
• 2-3 cloves of garlic, ground black pepper, fresh or dry herbs.

Cooking method:

Wash the zucchini and cut off the peel. If the zucchini is young, you can do it with the skin. Chop into thin circles. Fold in a bowl, season with salt and leave for 30 minutes.

Prepare the marinade. Pass the garlic through a press, mix with olive oil, honey (if the honey is thick, melt it in a water bath), vinegar, pepper and finely chopped herbs. Cilantro, basil, tarragon, dill, parsley are perfect.

You can add a spoonful of paprika - paste or ketchup.

Stir the marinade. Drain the resulting liquid from the zucchini, wring it out with your hands. Pour marinade over, stir. Refrigerate until morning. During this time, you can stir a couple of times.

Canned zucchini with plums

Ingredients:

• zucchini - 1 kg;
• sugar - 150 g;
• plums - 1 kg;
• citric acid - 5 g;
• water - 1.3 l;
• cloves - 5 pcs.;
• salt - 40 g;
• black pepper (peas) - 5 pcs.

Cooking method:

Wash plums and zucchini. Cut the courgettes into cubes of the same size (coarsely), peel the plums.

Put prepared foods in a sterilized jar in dense layers, alternately alternating rows of zucchini, plums and spices.

Dissolve sugar, salt and citric acid in water. Pour the products in the jars with a boiling solution three times, roll up. Canned zucchini will be ready to eat in a week.

Video - recipe: Marinated zucchini for the winter without sterilization

Greetings, my dear blog guests. If there is little time left before the guests arrive and do not know how to surprise them, do not panic. You can fry them deliciously in a skillet or make instant pickled zucchini. Such an appetizer is prepared in just a couple of hours. Without seaming, sterilizing cans and other procedures that accompany preservation for the winter. And what delight your culinary skills will delight the guests. After all, they did not even suspect that you cook so cool 🙂

This recipe will help you prepare a delicious snack in just 2 hours. If you don't believe me, be sure to do it and write in the comments how you did it. For it you will need:

• 500 g zucchini;
• 50 ml of vegetable oil;
• 30 ml of apple cider vinegar;
• 1 teaspoon of sugar;
• 2 garlic cloves;
• a bunch of parsley;
• salt + black peppercorns.

Remove the stalks from zucchini, rinse them and cut into thin longitudinal strips. Remember: the thinner you cut, the faster and better the vegetables will marinate. Next, we shift the blanks into a deep bowl, sprinkle with salt and leave for half an hour. During this time, the vegetables will start juice. We drain it and gently squeeze the workpiece out of excess liquid.

We switch to the marinade. Grind the pepper into powder in a mortar. Finely chop the washed greens with a knife. Pass the peeled garlic through a press. Mix herbs with garlic and pepper. Next, mix the sugar, oil and vinegar - the crystals should dissolve. And then add this liquid to the other filling ingredients and send the finished marinade to the zucchini.

Mix vegetables with a fragrant dressing. Then we cover the bowl with a lid and send it to the refrigerator for a couple of hours. This delicacy is served chilled.

Marinate vegetables with honey

When the test portion of the delicacy prepared according to this recipe evaporates, your family will belittle you to make more. This is not surprising - such an appetizer turns out to be painfully tasty. For her, you need to stock up on:

• 0.5 kg of zucchini;
• 100 ml of olive oil;
• 3 cloves of garlic;
• ½ teaspoon of salt;
• 3 tbsp. spoons of grape vinegar;
• fresh herbs (cilantro + basil + tarragon);
• 2 tbsp. spoons of honey;
• chopped black pepper.

In zucchini, we cut off the stalks and remove the skin from them. Next, using a special knife, cut the vegetables into thin slices in length. Salt the workpiece and set it aside for half an hour.

This time we are preparing the filling. Melt honey in a water bath (if thick) and mix with pepper, oil and vinegar. Finely chop the greens that have been thoroughly washed and dried with a paper towel. After that, we send it to the marinade. Peel the garlic cloves, puree them with a garlic press and send them to the total mass. Mix everything thoroughly.

Zucchini, when interacting with salt, let in a lot of juice - you need to get rid of it. To do this, put the vegetables in a colander. Then we send them to a bowl with filling and mix well. Further, it is advisable to place all this in the refrigerator for several hours. And then you can safely set the table.

If there is no time left before the guests arrive, the option of marinating zucchini in 20 minutes will save you. I often use this recipe in the summer.

Check out another step-by-step recipe for making zucchini salad in this video.

Raw for a snack

This dish turns out to be very tender and nutritious at the same time. It is swept off the table in a matter of minutes. Here, probably, a special physical law of evaporation operates 🙂 To prepare it, you need to stock up on:

• 250 g zucchini;
• 40 g of Adyghe cheese;
• 50 ml of apple cider vinegar;
• 1.5 tbsp. spoons of garlic chopped on a garlic press;
• a small bunch of parsley;
• 75 ml olive oil;
• ½ tbsp. tablespoons of salt.

Rinse the greens, dry them with a kitchen paper towel and cut them coarsely (the recommended step is 1 cm). Or you can break it with your hands. Mix the vinegar with salt, oil and parsley.

Rub the cheese on a coarse grater. For this dish, it is better to use young zucchini - their skin is tender, it does not have to be cut off. Remove the stalks from the vegetables, rinse them and cut them into cubes of about 1x1 cm.

We send the cheese to the zucchini and fill it all with a fragrant dressing. Next, season the salad with garlic mass. We mix everything thoroughly and send the dish to the refrigerator for an hour or two.

Delicious zucchini like mushrooms

Do you like crispy mushrooms? Then this recipe will be your favorite. You will need the following products:

• kilo zucchini;
• 1 carrot;
• 70 g sugar;
• small bunches of greens (parsley + dill);
• 1/3 Art. tablespoons of chopped black pepper;
• 6-7 cloves of garlic;
• 2/3 st. tablespoons of salt;
• 35 ml of vegetable oil;
• 35 ml of 9% table vinegar.

Rinse the peeled and stalked fruits and cut them into large cubes. Peel the carrots, rinse and cut into thin slices. Chop the peeled garlic cloves using a press or cut into small cubes. Dry the washed greens and chop them with a knife.

Next, we send zucchini, carrots, herbs and garlic to the stewpan. Sprinkle everything on top with sugar, pepper and salt. And also add oil with vinegar. Mix everything thoroughly, cover the saucepan with a lid and leave for 3 hours at room temperature. This is necessary so that the vegetables can marinate properly.

After that, put the container with the ingredients on low heat and cook for about 15 minutes. All this time, the vegetable mixture must be stirred so that it does not burn. Next, remove the dishes from the heat, cool the dish and put it in the refrigerator. You can serve it to the table in 2-3 hours after you send the "mushrooms" to the cold.

Korean spicy

To prepare this snack, you will need the following foods:

• 1 carrot;
• 1 zucchini;
• half chilli pepper;
• 2-3 garlic cloves;
• 1 tbsp. a spoonful of 9% table vinegar;
• 2 teaspoons of granulated sugar;
• ½ teaspoon of salt;
• water;
• some black pepper and paprika;
• a couple of sprigs of dill.

Remove the stalk from the zucchini, wash it and wipe it with a kitchen paper towel. Next, cut the fruit into circles 3-5 mm thick and cut each circle into 4 equal parts. We put water on the stove, bring it to a boil and send slices of zucchini into it. They need to be blanched for 5-7 minutes. After that, we fold the workpiece into a colander to remove excess liquid and transfer it to a bowl.

Pass the peeled garlic cloves through a press. Peel the carrots, rinse and chop with a Korean grater into strips. Next, mix the zucchini with carrots and add the garlic gruel there.

Cut the chili peppers into thin rings and send them to other vegetables. Dry the washed greens, chop and add to the rest of the ingredients. Pour ground pepper and paprika here. Next, salt and sugar the dish, and also season it with vinegar and oil.

After that, mix everything thoroughly and transfer the salad to a saucepan. Next, you need to send it to the cold. These are very quick Korean zucchini, so you can eat them in an hour.

Did you know that initially you only ate zucchini seeds? In the 16th century, when this plant was introduced to Europe, its pulp was included in the food. Gradually, the product began to be used in the cuisines of different nationalities.

Zucchini has a low calorie content - only 24 kcal per 100 g. It contains a lot of fiber and water, which makes it an indispensable product for losing weight

In addition, it contains vitamins of groups, and. Of the minerals, potassium, magnesium, iron and calcium are the most abundant here. Due to this chemical composition, it is useful for problems with the digestive and cardiovascular systems. And he also helps to normalize pressure and strengthens the immune system. In addition, it protects the body from the harmful effects that provoke its premature aging. So, eat zucchini - and you will be young and beautiful!

My dear readers, how are you pickling zucchini? I'm sure you have some signature recipes - share them in the comments. And be sure to subscribe to updates - I'll tell you so much more interesting things. And that's all for today: I wish you some culinary inspiration. Bye Bye.