For the preparation of this appetizer, raw zucchini are used, all useful trace elements and vitamins are preserved in them. This snack is also low in calories and is well absorbed by the body and has a beneficial effect on the gastrointestinal tract.
It is not at all difficult to prepare such zucchini and quickly, of course, it is better to let them brew, but even without this they turn out delicious. They can be served immediately.
Mix well.
Recipes:
Let's talk today about storing such a simple vegetable as a vegetable marrow for the future. It grows quickly, gives a lot of fruits, is inexpensive, as they say, God himself ordered us to prepare more pickles from it for the winter.
Many housewives undeservedly ignore pickled zucchini and do not see them as an independent dish. Personally, I like pickled zucchini even more than cucumbers. They turn out to be much softer and more aromatic. I even cook pickle on their basis in winter, it turns out much tastier than with cucumbers.
Their own taste is not pronounced and, in combination with other vegetables or fruits, zucchini acquire the taste of their neighbor. Therefore, they are used even in seaming various exotic compotes.
Let's start as usual with the simplest recipe, then complicate it.
For the marinade:
This is the amount for a three-liter can. It is necessary to marinate zucchini without sterilization in two- and three-liter jars, it is the large volume that allows you to do without sterilization, since it cools slowly and in fact a pasteurization process is obtained.
We take zucchini of the same size - small ones can be stacked whole, large ones can be cut into circles.
To speed up the process, I usually roll up three jars at once. I warm water in a five-liter saucepan.
A little trick from me! If you add 3-4 tomatoes, then the taste will generally be magical!
This method is classic, exactly what is sold in stores. The recipe is for three liter jars.
Important! You will need a large pot to sterilize.
You can add a twist to this recipe. Put a dozen circles of carrots in each jar - it will be very tasty to crunch pickled carrots in winter.
I got this cool recipe from a friend. For some time now, my children have gone to study and I simply did not need to make preparations in three-liter cans. For about three liter jars.
This recipe starts with the marinade. Pour a liter of water into a large wide saucepan, put 10 black peppercorns and 4 allspice, 4 tablespoons of sugar and 2 tablespoons of salt. Pour in a dessert spoon of vinegar essence and bring to a boil.
In the boiling marinade, put one bay leaf, lower the chopped zucchini, stir with a slotted spoon for even heating. Don't count the crows after boiling! After three minutes, quickly pull out and discard the lavrushka, spread the mixture over sterile jars to the top, throw three cloves of garlic into each and roll up. Turn under a fur coat.
Cheap, cheerful and fast!
Home preservation does not stop there - look at more options for harvesting for the winter:
Not a recipe, but a song! What is called - you will lick your fingers! For four liter cans.
We put in each jar to the bottom:
We fill the jar with layers - onions, zucchini, tomatoes.
Fill with boiling water, cover with lids, let stand for 10 minutes.
We drain the water from the cans into a separate saucepan, boil and refill.
After ten minutes, drain the water again and set it to heat. Add 6 tablespoons of table sugar and two table boats with a slide of salt. Let it boil a little and fill the jars with marinade.
Add half a teaspoon of vinegar essence to each and roll up. We turn it over and under a fur coat.
You will never guess what I love most about this seaming ... First of all, after removing the lid, I drink the marinade. Straight over the edge, because there is no patience to even pour it into a mug!
For this traditional recipe you will need:
We do it step by step:
As a result, we get the very same Bulgarian pickled zucchini, the taste of which has been familiar to us since Soviet times. A good snack at a friendly table and an addition to cutlets with potatoes.
It turns out crispy and sweet and sour, very spicy and unusual. Recipe for a liter jar.
Thin zucchini, as long as a liter jar, cut into quarters lengthwise.
At the bottom, put four cloves of garlic, two allspice peas, four black peppercorns and a bay leaf.
Fill the jar, placing the slices firmly vertically.
Marinade: half a liter of water, half a tablespoon of salt, a tablespoon of mustard seeds, a tablespoon of powdered mustard, two tablespoons of sugar, boil and pour in a teaspoon of vinegar essence.
Pour the jar to the top with hot marinade. Put in a water bath in warm water and sterilize twenty minutes after boiling. Take out and roll up.
Friends and family will appreciate this unusual snack.
Indeed, according to this recipe, excellent marinated zucchini for the winter are obtained - as tasty and crispy as cucumbers. Even tastier than cucumbers.
The look of the dish prepared according to this recipe will resemble the pickled legs of mushrooms, and the spices and seasonings will give it a unique mushroom aroma. It is done quickly and easily, therefore it is a signature dish in the kitchens of many housewives. There are many options for this recipe, but I chose the laziest one for myself.
Here's my step by step recipe:
A wonderful and unusual snack on cold winter evenings will remind us of summer, walks in the forest and the mushroom spirit of the forest.
Today we talked about marinating zucchini for the winter. This process, in my opinion, is not at all difficult, the main thing in it is to maintain sterility. Therefore, the rules for today are as follows:
Few people know that squash is not a relative of a pumpkin at all, but this is the pumpkin itself! One of its varieties, just bush and with oblong fruits. He came to us from Northern Mexico. And it was grown in Europe, at first, exclusively in the Botanical Gardens, as a rare beautiful exotic.
Italians were the first to taste immature zucchini. This product is essentially a godsend for those who want to lose weight, since its calorie content is only about 27 Kcal. This vegetable is easily absorbed, there are a lot of vitamins and minerals in it, and therefore it is used in baby and medical nutrition.
There are hundreds of zucchini recipes in different cuisines around the world. This vegetable is fried, steamed, stuffed, baked. Both greens and ripe fruits are used. In Italy and France, even zucchini flowers are baked in batter.
Well, that's probably all you need to know about marinating zucchini. She shared her secrets and her impressions. Good luck with your preparations, dear hostesses, and grateful connoisseurs of your delights at the dinner table!
Good day everyone!
I will not languish for a long time, but I will tell you frankly, get down to the process. The front of work is provided for you).
Since such delicacies are very tasty, you want to make them in large containers. The main thing is not to overdo it with seasonings and spices. Therefore, I suggest taking this proven and one of the best cooking options right now.
Advice! Take zucchini of different colors, then the jar will shine with colorful flowers, which will make such a snack even more attractive.
It would seem that this dish is so banal, but everyone adores it, even small children, even adults. It will become an indispensable helper if, for example, prepare mashed potatoes for dinner or.
We need:
for a 3 liter jar (if you have 1.5 liters, then take 2 times less ingredients)
Stages:
1. Take fresh and washed vegetables, cut them into rings, about a finger thick, that is, 1-1.5 cm.
Advice! If the fruits are too large in size, then the rings can be cut in half.
As you might have noticed, it is not necessary to peel off the skin to marinate the zucchini, I would not even need to say it.
2. In a clean, sterilized jar, put garlic, spices and herbs peeled with cloves on the bottom, which have been thoroughly poured over with boiling water.
3. Blanch the workpieces in boiling water for about 2 minutes. After this process, the vegetables will become softer and easier to put in the jar. Then transfer to a bowl with a slotted spoon.
5. After the set time has passed, drain the water back into an empty saucepan and add sugar and salt according to the list. Boil the brine for about 3 minutes. And then fill them with a glass container.
6. Immediately add citric acid to the jar to dissolve quickly. Cover with a lid and screw the machine manually. It is recommended to turn the jar and leave it under the blanket until it cools completely. Store it best in a cool place, but this is not important, they are great in the apartment.
Once I came across an incredibly beautiful culinary masterpiece, and there was no limit to the surprise. And in the jar lay zucchini, which were folded in a special way, namely in a ball. I immediately realized that in front of me was the future hit of this summer. Thanks to the author for such a wonderful idea.
Don't believe me? Then read this instruction and memorize all the steps of work. Because such delight can be eaten all year round if you prepare more than one half liter or liter jar. I am 100 percent sure that after opening the container will be emptied in no time. And you will have to go back to the cellar to get another portion.
We need:
For the marinade for 1 liter of water:
Stages:
1. Sterilize the jars in any way you like, for example by steaming or in the oven. Then chop the dill and parsley greens, and cilantro (optional), not too finely. Also, do not grind the garlic too much, it is enough to chop each wedge in half.
2. Peel and grate carrots for Korean carrots, or chop into thin cubes.
Cut the zucchini into thin slices and wrap in a roll. It is easy to do this with a vegetable peeler.
And in fact, start assembling, put carrots in each jar.
3. Then sprinkle with herbs and garlic slices and squash snails.
4. Oh, how it already looks beautiful and delicious. Top with black peppercorns and allspice.
Prepare the marinade, pour 1 liter of water into a saucepan and bring to a boil. Then add salt and sugar, stir. Let it boil for a couple of minutes. And then pour so that the brine runs right over the edge. Cover with sterilized lids, but do not twist and rest for four minutes.
5. Then transfer them to a saucepan on a towel. Add water to the hangers of the jars and sterilize for exactly 5 minutes from the moment of boiling.
If you do this procedure for 10-15 minutes, then they will cook and become soft.
6. Then remove the glass containers on the table and pour 9% vinegar into each jar. Screw the twist caps on tightly. Check the tightness by placing the jar upside down.
Wrap in a warm towel and allow them to cool to room temperature. Store in the cellar and eat to your health!
Now let's look at the most common option, which is a favorite among young people. Because it is quite fast and it is prepared with honey and garlic. Such a salad can be eaten immediately, or you can roll it into jars under a metal lid.
Then decide for yourself, you can first cook and try, and then, if you like, prepare it for future use.
I offer two recipes at once, each is interesting in its own way, in the second version, red currant is used. In this case, it replaces vinegar and acts as an excellent preservative so that glass containers do not fly up and ferment the contents.
We need:
Stages:
1. Take a zucchini, cut it into thin slices, cut off the top coarse layer, use only the pulp. Do not use seeds either.
Salt the peeled zucchini and mix gently with your hands, the juice will stand out, leave for half an hour. While they are standing, prepare the marinade, squeeze a couple of garlic cloves into the honey plus apple cider vinegar, you can replace it with wine. Pour in olive oil, add finely chopped dill and a little pepper, stir.
2. After half an hour has passed, drain the juice from the vegetables and squeeze out well with your hands.
3. Pour in your own special sweet sauce. Now cover with a lid or cling film and refrigerate for 2-3 hours. And then take a sample and call more friends and girlfriends. Accept compliments, hurray!
As promised, another small and interesting recipe with berries.
We need:
Stages:
1. Place the sliced courgettes in a sterilized glass container. Place a bunch of dill on top.
2. Then fill the container with boiling water to the very top and cover with a lid. After 15 minutes have passed, drain the water. And immediately put the cloves of garlic and currant berries in the jar.
Boil the drained water again and fill the workpiece with it for 15 minutes under a simply put lid on top. And then, as always, pour everything into a saucepan again and add sugar and salt, mix. Wait until the marinade begins to actively boil again.
3. Fill the jar and preserve with a special sealing wrench for a metal or iron lid. Flip the can upside down and put it in a warm fur coat until it cools. Do not forget to sign the blank and send it to a dark and cool place.
On the Internet, you can find a lot of various recipes, for example, cook zucchini like mushrooms. But, and also combine them with other vegetables. In the season itself, cucumbers or tomatoes will easily help you with this. So what are you waiting for, there will be so many vitamins in one jar.
In addition, here, among other things, bell peppers and carrots are used, which will make the workpiece colorful and very attractive.
We need:
Stages:
1. All vegetables will be mixed in a deep bowl. Cut the courgettes in half lengthwise and remove the core from each boat, grate on a special Korean grater. Or you can cut them into small strips by hand. Do the same for cucumbers and carrots.
2. Cut the pepper into coarse strips or grate. Chop the onions in half rings. Chop the parsley as well.
3. Start preparing the marinade, for this, in another bowl, mix the sugar, vinegar, oil, seasoning and ground pepper, salt. Mix thoroughly with a spoon.
4. Pour vegetables with this sauce, stir, do it with your hands, put on gloves. Leave on the table to marinate for a couple of hours. In the meantime, prepare the jars and lids, sterilize them.
In principle, you can already try, but since we are preparing them for the winter, there is another front of work to be done.
5. To do this, place the vegetables in the jars with tongs and compact slightly. And fill the jars with the secreted juice.
6. Then move the filled containers into the pan (the lids are just lying), while placing a napkin. Pour water up to the level of the jar's hanger. Put on fire and bring to a boil, wait 10 minutes.
7. Then wrap the lids and throw a blanket over the blanks. Cool completely. As you can see, such a simple recipe for a vegetable snack can become your favorite in this business. Bon Appetit!
If you want to please your household, and maybe charm, then close at least one jar for winter storage in this way.
These marinated zucchini will look insanely cool and crunchy to the taste. And a beautiful carrot will give you a rather spicy and aromatic taste. In general, you have to try, here's a short video material, create your health!
So we got to another famous option, which will appeal to any gourmet or person who is killed by mushrooms. Sometimes it happens that the year is not fruitful, and then what to do. Or you can create an interpretation, and zucchini will help you with this.
Cut them into cubes so that no one can distinguish and guess that these are vegetables in such disguise. I hope this miracle will be to your taste and you say thank you).
We need:
Stages:
1. Cut the skins into cubes. But, do so if you have them young. Remove the pulp and the seeds too. Cut the rest of the hard part into pieces.
Take about 150 g of carrots, chop them into circles. Chop the dill and parsley.
2. Combine all foods in one large bowl. Squeeze the head of garlic through a press. Now add sugar, salt + ground pepper here. Pour in sunflower oil and vinegar. Stir well with your hands and leave to marinate warm for 3 hours. The scent will be awesome.
3. Take sterilized jars and fill the prepared mixture. You will get 4 half liter jars, tamp them well.
4. Pour cool water into a saucepan and put a rag on the bottom, place cans and light a fire on the stove. Fill glass bottles up to the waist. Cover with sterilized lids and, after boiling, mark for 15 minutes.
5. Remove and close with key caps. The taste will be excellent and will remind you of mushrooms, milk mushrooms. Bon Appetit!
Well, of course, you can't do without tomatoes, because whatever one may say, they give a cool tomato taste, and you will also drink juice later. You can even replace them with pasta or ketchup. By the way, next you will see another recipe with spicy chili ketchup, so if you're interested, read on.
This recipe will be closer to a vegetable platter, let's make it from different vegetables to make it even more interesting. Why limit ourselves to tomatoes when summer is in full swing and pleases us with its gifts.
We need:
Stages:
1. At the bottom of each three-liter jar, put a couple of lavrushka leaves, an umbrella of dill, cherry leaves, horseradish, add 10 black peppercorns. per jar plus cloves, 4-5 pcs. Now add a teaspoon to one can of 1 tsp of cinnamon, this will give a special taste and 1/4 tablespoon of citric acid to create an acidic environment so that nothing ferments.
Lay cucumbers next to the bottom of the jar, cut off the tips from them. Next, according to the plan, cloves of peeled garlic. Then put a slice of cauliflower, peppercorns, two pieces per three-liter jar. A couple of pieces of squash. Cut the zucchini or zucchini into pieces and put them here too. And the top layer is medium sized tomatoes.
2. Now prepare the marinade, bring water (2 liters) to a boil, add 1 tablespoon of salt with a heap of salt to 1 liter of water, stir 1.5 tablespoons of sugar and dissolve the bulk ingredients. And then fill the containers with such brine and cover with clean lids.
Keep vegetables in the marinade for 15-30 minutes, if vegetables are medium in size, then for 20 minutes, large for 30.
After the right time has passed, put a cloth on the bottom of the pan so that the cans do not burst. And put on it a glass container (cover with lids) with a workpiece on the shoulders. The water should be warm and bring to a boil, cook for 10-15 minutes.
3. Then take out and add 1 tsp vinegar or 1/3 tsp vinegar essence to each jar right on top. Close the lid tightly, turn over to the other side and cover with something warm. Cool and then store in a pantry room or insulated balcony.
If before that, I gave you something like that for quick cooking, now I want to propose to do it for winter storage. I hope you are not against, but only for such an idea. Use only young zucchini, not overripe zucchini, then everything will turn out flawlessly.
In general, save your budget in order to go to the store less and buy all kinds of preservation there with unnecessary chemicals and preservatives.
We need:
for 1 liter can
For brine:
Stages:
1. Grind the zucchini in two different ways, with a vegetable peeler into thin strips, and the other part with washers. In the picture you can see how it should turn out.
Be original, for example, cut a carrot in an unusual way, into slices with a decorative knife. And the other, for example, with shavings. Peel the garlic, chop the bell pepper into thin cubes, remove the stalk and seeds in advance.
Chop parsley or dill a little, but not too finely.
2. Start the assembly, take a well washed and sterilized container, wiped dry. First place mustard seeds, two kinds of peppercorns, garlic and carrots, which are grated or cut into sticks, on the bottom.
Then, in the next layer, lay out the round suns from the zucchini, and between them you can safely put carrot mugs. Then roll the slices into a tube, and put the bell pepper inside. Then you can repeat the layers again, it's up to your imagination how to stack it, the main thing is that it is neat.
3. Then make the marinade. Pour 1 liter of water into a saucepan and add honey, salt and sugar. Stir and let the mixture boil, and then fill the workpiece with it, but so that the water does not splash over the edge. Put on clean lids and place in a saucepan with a cloth napkin and warm water, which should cover the jar up to the shoulders. Sterilize for about 10 minutes after the water starts bubbling.
4. Then remove each jar and pour 4 teaspoons of 9 percent vinegar on top per liter container. Preserve and wait under a blanket to cool completely. Keep out of reach so no one can see or eat). Ah ha, just kidding, bon appetit!
Hot and quite spicy, this is how you can describe this dish. And also the pulp comes out elastic, the taste is spicy, and most importantly, what is a low-calorie meal. The appetite will kick in as soon as you bite off the first bite.
According to the standard, 35 g of table salt without a slide is used for 1 liter of water, as it was cooked in the USSR. But, you can change these proportions.
And so that the marinade does not interrupt the spiciness, then it is enough to take 1 tsp of 9 percent vinegar, but not more. And plus, you can completely do without additional sterilization.
We need:
Stages:
1. At the bottom of a clean and well-washed jar, and also hold it over steam, and only then put the cloves of garlic, a dill umbrella, a leaf of horseradish and parsley, if you like. Throw pepper and mustard seeds here, which will give a new taste to this dish.
2. Take zucchini long, not too thick, it will be more convenient to cut them. Crumble them 1-2 cm thick in a round shape and put them tightly in a jar. For beauty, you can add a parsley leaf and hot pepper on top. Cover the vegetables with a sheet of horseradish.
Boil water in a saucepan and fill the container. Put the lid on top and let stand for 15 minutes in this state. After the brine, drain and add vinegar, sugar and salt to it. Stir, the aroma will go wonderful.
3. Once the marinade is ready and boiling, remove from heat and pour into the jar. Seam with a special device or use self-tightening caps. Keep the jars upside down until they are cool to the touch. Bring it down to the cellar and sometime in a month, try another one.
This homework will always help you out when guests are on your doorstep. It goes well with any meat and fish dishes. I propose to find out right now how to prepare the very marinade that will help this appetizer soak up cool and enchant everyone. It is not at all difficult to do this, it is checked.
If you dream that the preparation in the jar has a crunchy taste, then you need to choose only fresh fruits, namely zucchini, their flesh is denser.
Since the recipe will be sterilized, then, remember the golden rule, small cans are boiled with a nominal value of 1 liter for about 30 minutes, and a little less than half a liter - 15-20 minutes, respectively.
We need:
For the marinade:
Stages:
1. So, proceed to such a wonderful preparation of zucchini, take the jars clean and unharmed, sterilize them. Put everything you need in each, this is dill, a leaf of horseradish, garlic and lavrushka.
Chop the zucchini either into round suns or into thin sticks, push the jars with them.
2. For the marinade, use regular drinking water, bring it to a boil over medium heat, then add salt and sugar, plus vinegar.
3. Pour in the zucchini and wait 15 minutes with the lids on top of the glass jars.
4. And then sterilize in a saucepan, proceed as usual, put a cloth in the saucepan, pour warm water, place the jars and boil for 15 minutes.
5. Then take them out with your hands (put on gloves) and roll them up tightly under the lid. Move to the other side and cover with a towel. Let cool and then store cool.
What awesome beauty will come out now. The highlight will be, you guessed it, a special pickle, which will be prepared on the basis of tomato sauce. Moreover, you can make it quickly and tasty yourself at home. And later, this independent dish will give you a delicate sweetish taste without fear for health.
We need:
Stages:
1. To make a squash bomb, first make tomato paste. To do this, grind the tomatoes with hot pepper and garlic in a blender or meat grinder until smooth. Add salt, granulated sugar, sunflower oil and vinegar 9%. Stir well.
2. Chop the zucchini into cubes, use only the hard part, and discard the pulp. Add them to tomato puree, stir. Bring the mass to a boil over medium heat, simmer for 40 minutes after boiling, the vegetables will boil a little.
3. Place in sterilized jars, screw with lids. As you can see, 4 cans came out, let them cool completely. This salad turned out to be very tasty and delicious, eat it with any side dish or fish.
Probably there is no need to talk about this method of cooking, I think you already, so you know everything yourself very well. In addition, recently there was an article on my blog dedicated to. There were so many novelties and interpretations in it, so if you have not seen it, then I invite you to visit. Well, right now, watch this film and do everything as the blogger shows.
Such a blank can stand for a long time in a cool place, but it is eaten immediately. This is a recipe from a professional chef that deserves your attention. Canning also and success awaits you!
Cool! You can safely apply such a recipe to cucumbers, by the way, if you missed my note on this topic, then go right now. Good luck.
We need:
Stages:
1. Suitable, as young zucchini, and overripe or overgrown. First, wash the vegetables under the tap and cut them to the height of the can. This is if you cut them with long sticks, or you can cut them into circles if the zucchini are thin and long in diameter.
Place them in a saucepan, in which you will stew the salad. Grate the carrots for Korean carrots, pour in the chili ketchup, sauce (if available, you can do without it) and sunflower oil. Then salt, sugar and add the chili pepper, which is finely chopped with a knife.
2. Stir and cook on the medium mode of the stove for 30-40 minutes, and as soon as 5 minutes remain, add the garlic squeezed through a garlic press, stir. Pack gently into sterilized jars with a tablespoon.
3. And it remains only to roll up the lids. It turns out to cook in this way very quickly and tasty, which is very important. Bon Appetit!
That's all ladies and gentlemen, our little article has come to an end. I hope those recipes that you saw today sunk into your soul as well as into my soul. I wish you that pickled zucchini for the winter will turn out for you as tasty and quite elegant, as in these pictures. Share your impressions and your suggestions.
Good luck to everyone and have a great day! Sunny mood and positive attitude. Pokedova).
In the cold, fierce winter, nothing warms our souls more than homemade winter twists, the recipes of which your mothers got from your grandmothers. Serving the table and opening the next blank, you clearly feel something familiar and familiar to you from your distant childhood. Even in winter, such snacks give you the opportunity to feel the taste of summer and the refreshing aroma of vegetables. A long-standing tradition rooted in the families of various people and going through the centuries.
We have prepared for you the best recipes for pickled zucchini for the winter in jars, which will be useful to any thrifty housewife. For real gourmets, we also have recipes for cooking, and.
This winter preparation has a very easy recipe. This is a simple snack that you can quickly get out of the fridge for a snack.
This salad preparation has a very rich flavor spectrum due to the variety of ingredients. Taking out of the refrigerator and opening a jar of Korean zucchini, you will immediately smell the fresh vegetables. Salad is an excellent side dish for any dish.
For those who prefer spicy to sweet, this recipe for winter preparation is very suitable. A moderately spicy appetizer is suitable as a side dish for any meat or fish dish, as well as for a light snack.
If you are a big fan of crunching something and love moderately sweet preparations, then you will really like this recipe for winter twist. The refreshing taste of zucchini and bell peppers will bring a little warmth even in the most severe weather.
Winter zucchini roll is not only very tasty and suitable for any gourmet, but it can also be eaten by those who strictly adhere to the fast. It is ideal as a side dish with buckwheat porridge, boiled rice and fried potatoes.
These easy and not very (but no doubt very tasty) recipes for winter preparations using zucchini will delight even the most fastidious bellies. Cook and bring a slice of summer into your winter.