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.

Ingredients for pickled zucchini:

• zucchini - 500 g
• garlic - 2-3 cloves
• dill - a few branches
• sugar (or honey) - 1 tsp
• vegetable oil - 1 tablespoon
• vinegar 9% - 1 tsp
• salt - 0.5 tsp
• black pepper - to taste

Cooking time - 10 minutes for preparation + 1 hour to brew.

Quick recipe for pickled zucchini:

1) Prepare all the ingredients for making marinated zucchini. You will need young zucchini, garlic, dill, vegetable oil, vinegar, sugar, salt and black pepper.

2) For this recipe, you need to take only young zucchini. Wash them well and use a vegetable peeler to cut them into such long ribbons. This is done very quickly.

3) Place the sliced ​​zucchini in the bowl in which you will prepare this appetizer.

4) In a small bowl, prepare the marinade for the zucchini. Combine vinegar, oil, salt, sugar, garlic squeezed through a press and chopped dill.

Mix well.

5) Add the dressing to the zucchini bowl and stir.

6) Leave the zucchini to marinate for 1 hour. But if you do not have time to wait, then you can apply right away. The longer the zucchini is left, the hotter it becomes.

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.

Zucchini marinated for the winter "You will lick your fingers" in three-liter jars

• zucchini 1.5kg,
• onion 2pcs,
• 5 cloves garlic,
• parsley several sprigs.

For the marinade:

• 3 tablespoons of sugar
• 2 tablespoons of salt
• peppercorns 5-6pcs,
• dessert spoon of vinegar essence 78%.

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.

1. We fill the jar, trying to pack the vegetables more densely. Put the garlic, pepper and parsley on the bottom.
2. Fill with boiling water, cover and let stand for 15 minutes.
3. Drain the water into a separate saucepan, boil again and refill. We wait 15 minutes and pour into a saucepan.
4. Bring it to a boil again, add sugar, salt, vinegar essence, let it boil a little and pour the resulting marinade under the very lid.
5. Roll up, turn over. Ready!

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!

Canned zucchini in circles in liter jars with sterilization

This method is classic, exactly what is sold in stores. The recipe is for three liter jars.

• Zucchini 2 kg,
• Garlic 2 heads.
• Black peppercorns, 3 each.

• water one and a half liters,
• sugar 4 tablespoons,
• salt 2 tablespoons,
• vinegar essence - a tablespoon.

Important! You will need a large pot to sterilize.

1. For vegetables, cut off the ends on both sides and cut them into circles, no more than a centimeter thick.
2. We put it in jars more tightly, cut the garlic into slices and put it on the bottom.
3. Prepare the marinade: mix everything, heat it up and let it boil for a couple of minutes.
4. Fill with boiling brine, cover them with lids.
5. We put the cans in a large saucepan, on a cotton towel, pour water into the pan up to the hangers of the cans and put on the fire.
6. After the water in the pan boils, wait ten minutes - this is the sterilization time for liter cans.
7. We take the cans out of the water, roll them up, turn them over and under a fur coat.

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.

Pickled zucchini "Lick your fingers" without sterilization in liter jars

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.

• zucchini, cut into slices 2kg,
• garlic 9 cloves.

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:

Zucchini marinated for the winter with tomatoes and onions

Not a recipe, but a song! What is called - you will lick your fingers! For four liter cans.

• zucchini, cut into rings one and a half kilograms,
• small dense tomatoes 1 kg,
• onions, cut into large circles - 4 large onions.

We put in each jar to the bottom:

• half a bay leaf
• three black peppercorns,
• two - fragrant,
• two carnations,
• three cloves of garlic
• a small piece of horseradish root.

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!

Bulgarian marinated zucchini for the winter

For this traditional recipe you will need:

• zucchini, cut into large pieces, 1.5 kg,
• 6 cloves garlic,
• bitter pepper a quarter of a pod,
• dill umbrella.
• two leaves of black currant,
• salt 2 tablespoons without top,
• sugar 3 tbsp,
• black peppercorns 5pcs,
• bay leaf 1pc,
• vinegar essence dessert spoon.

We do it step by step:

1. Pour a liter of water into a large, wide saucepan. Add salt, sugar and bring to a boil.
2. Put garlic, pepper, dill, currant leaves, lavrushka on a slotted spoon and dip them in a boiling marinade for half a minute, then put them in a jar.
3. Pour vegetables into the marinade so that the water covers them. Cook for 8-10 minutes.
4. We spread it with a slotted spoon in a jar.
5. Boil the marinade again, pour in the vinegar and fill it to the top. Roll up, turn over.

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.

Marinate zucchini with mustard or in mustard sauce - crispy as cucumbers

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.

Marinated zucchini like mushrooms for the winter - a delicious appetizer

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:

1. Cut a kilogram of zucchini into cubes with a side of about 2 cm or into small cubes.
2. Finely chop five cloves of garlic with a knife.
3. Finely chop a bunch of parsley.
4. Pour everything into a wide saucepan with a thick bottom and mix thoroughly, I do it directly with my hands.
5. In a cup, mix half a cup of vegetable oil and 5 tablespoons of vinegar. Add a tablespoon of salt and a tablespoon of sugar, mix thoroughly.
6. Pour in the resulting marinade and stir.
7. Place in a cool place for 3-4 hours, stirring occasionally.
8. When the zucchini gives a fair amount of juice, you need to put them on a slow fire and simmer for 20 minutes, stirring, but without fanaticism.
9. Place quickly in sterile jars and roll up. Cool upside down under a fur coat.

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.

How to pickle delicious zucchini for the winter at home: Secrets and Rules

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:

1. Jars and lids are cleaned and thoroughly sterilized.
2. After seaming, we turn the cans upside down and leave them in this position until they cool completely, after which we put them in the cellar or basement.
3. We use small, unripe zucchini. The smaller - the tastier, this is a priori. And the best thing is the small zucchini, their colors are painfully bright. It turns out not only delicious, but also very beautiful.
4. Rinse and peel all vegetables. Clean the skin if it is rough and remove the seed chamber if necessary.
5. Small zucchini up to 10 cm long can be marinated whole, larger fruits cut across into pieces-circles, no more than 3 cm thick.
6. Before marinating, vegetables must be soaked in cold water for a couple of hours so that they are saturated with water and do not take liquid from the marinade.

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).

Pickled zucchini - recipe "Lick your fingers" for the winter in 3 liter jars

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)

• fresh zucchini - about 2 kg
• garlic - 6 cloves
• horseradish leaves - 2 pcs.
• dill umbrellas - 2 pcs.
• tarragon - 2 branches
• bay leaf - 2 pcs.
• allspice peas - 4 pcs.
• black peppercorns - 4 pcs.
• sugar - 6 tablespoons
• salt - 2 tablespoons
• citric acid - 1 tsp

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.

Instant zucchini for the winter

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 1 liter jar:
• zucchini - 1 -1.5 kg
• any greens, dill, cilantro, parsley
• garlic - 3-4 cloves
• carrots - 1.5 pcs.

For the marinade for 1 liter of water:

• salt - 1 tbsp with a slide
• sugar without a slide - 1 tbsp
• black peppercorns - 3-4 pcs.
• vinegar 9% - 50 ml

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!

Instant marinated zucchini - the most delicious recipe

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:

• zucchini - 0.5 kg
• vegetable oil - 100 ml
• honey - 2 tablespoons
• apple cider vinegar - 2 tablespoons
• garlic - a couple of cloves
• dill - bunch
• salt - 0.5 tsp
• black pepper - optional

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:

• zucchini - around 0.6 kg
• red currant - 0.4 kg
• water - 1.5 l
• salt - 4 tsp
• sugar - 4 tsp
• dill - bunch
• garlic - 6 cloves

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.

Recipe for crispy canned zucchini with cucumbers

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:

• carrots - 500 g
• zucchini - 500 g
• cucumbers - 500 g
• sweet bell pepper in two colors - 2 pcs.
• onions - 2 pcs.
• sugar - 100 g
• vinegar 9% - 100 ml
• vegetable oil - 100 ml
• parsley
• salt - 30 g
• ground black pepper - 0.5 tsp
• Korean-style carrot seasoning - 1 tbsp

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!

Video on how to cook canned zucchini with carrots at home

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!

Young marinated zucchini like mushrooms

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:

• zucchini - 1.5 kg
• carrots - 2-3 pcs.
• dill - bunch
• parsley - bunch
• garlic - 1 large head
• granulated sugar - 3 tbsp
• salt - 1 tablespoon
• ground black pepper - 0.5 tbsp
• sunflower vegetable oil - 50 g
• vinegar 9 degrees - 50 g

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!

Zucchini with tomatoes and squash (recipe for a delicious preparation)

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:

• cucumbers - 2 kg
• tomatoes - 1.5 kg
• bulgarian pepper - 1 kg
• cauliflower - 0.5 kg
• zucchini
• garlic - 2 heads
• black peppercorns
• Carnation
• bay leaf - 1-2 pcs.
• cherry or oak leaf
• Dill

• citric acid - 1/4 tsp
• cinnamon - 1 tsp
• vinegar 9% - 1 tsp or vinegar essence 70% - 1/3 tsp
• water - 0.5 l
• salt - 35 g
• sugar - 50 g

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.

Crispy zucchini with honey and garlic - a simple recipe without sterilization

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

• zucchini (zucchini) - 900 g
• carrots - 1 pc.
• bell peppers of different colors - 2 pcs.
• mustard seeds - 1 tsp
• parsley - bunch
• garlic - 3 cloves
• allspice and black peppercorns - about 10 pcs.
• vinegar 9% - 50 ml

For brine:

• fresh honey - 4 tsp
• salt - 4.5 tsp
• water - 1 l

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:

• Zucchini - one and a half kg
• Horseradish leaf - 2 pcs.
• Mustard seeds - 0.5 tbsp
• Dill umbrella - 1 pc.
• Parsley to taste
• Black pepper - 10 peas
• Red chili pepper - 0.5 pcs.
• Garlic - head
• Hot red pepper - 1 pc.
• Salt - 2 tbsp. l.
• Vinegar 9% - 4 tsp
• Granulated sugar - 2 tbsp. l.

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.

Marinating crispy zucchini in 1 liter of water: quick and tasty

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:

• zucchini - 1-2 kg
• 2 garlic - head
• horseradish leaf
• bay leaf - 1 pc.
• dill and tarragon

For the marinade:

• water - 1 l
• salt and sugar - 50 g each
• vinegar 9% - 100 ml

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.

Zucchini recipe with tomato paste

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.

Korean zucchini recipe with Korean carrot seasoning

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.

Quick marinated zucchini with chili ketchup

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.

For cooking you will need (one liter portion):

• four hundred grams of zucchini;
• two pieces of bay leaves;
• five inflorescences of a carnation;
• six black peppercorns.

The composition of one liter of marinade:

• two tablespoons of sugar;
• two tablespoons of salt;
• one hundred fifty milliliters of nine percent acetic acid.

Pickled zucchini for the winter lick your fingers:

1. Wash young zucchini with clean water, cut off the tail and all problem areas. Chop into circles one centimeter wide and put in pre-washed and sterilized jars.
2. Next, throw in bay leaves, black or white pepper and cloves.
3. Place a saucepan with one liter of clean water on the stove. Season with salt, add sugar and nine percent acetic acid, let the marinade simmer.
4. Pour the not cooled marinade into sterilized jars with zucchini in any way (in the oven, steamed) and roll up. You can eat the workpiece in a couple of days.

Crispy marinated zucchini for the winter

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.

To prepare this snack you will need (9 half-liter cans):

• three kilograms of young zucchini;
• five hundred grams of carrots;
• five hundred grams of onions;
• five pieces of red salad (sweet) pepper;
• seven cloves of garlic;
• twenty grams of Korean carrot seasoning;
• 250 ml. 9% acetic acid;
• 150 ml. refined sunflower oil;
• two hundred and fifty grams of sugar;
• two tablespoons of coarse salt;
• fifty grams of dill.

Delicious pickled zucchini for the winter recipes:

1. We wash the vegetables and herbs needed for cooking with water. Cut off the tails from the zucchini, peel the carrots and three of them on a special grater for Korean carrots. We rub the zucchini through the same grater. Cut the pepper in half and get rid of the seeds and tail. Shred in small pieces (you can rub through a grater with small holes). Chop the onion and garlic in the same way.
2. Transfer all chopped vegetables and herbs to a large salad bowl or saucepan and mix. Salt and sprinkle with Korean carrot seasoning, add sugar, acetic acid, sunflower oil and stir again thoroughly. Cover tightly with a lid (or cling film) and leave for two hours. Under the influence of salt and acetic acid, vegetables begin to release juice, it will serve us as a marinade.
3. We carefully tamp the salad into pre-sterilized jars along with the marinade. We apply it so that there is a free space up to the lid, about one and a half centimeters. This is necessary so that the marinade does not leak out during sterilization of the workpiece.
4. We close the jars with pre-boiled lids and put in a saucepan with hot (not boiling water) water. We sterilize jars of half a liter for about forty minutes from the moment the water boils. Then carefully remove the cans from the water and roll them up. We put them to cool upside down.
5. The next day, the cans can be moved to a cool place where they will wait for winter.

Marinated zucchini for the winter in jars

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.

To create this winter snack you will need:

• one kilogram of young zucchini;
• thirty grams of fresh dill;
• fifteen cloves of garlic;
• one pod of hot red pepper;
• ten peas of allspice;
• one liter of water;
• 70 grams of coarse salt (not iodized);
• 80 milliliters 9% table vinegar;
• fifty sugar.

How to marinate zucchini for the winter in jars:

1. We wash the young zucchini with water and cut off the tails. Shreds them with circles two centimeters thick. Wash the dill thoroughly and chop finely. We peel the garlic and divide it into four parts. We also wash the pepper and chop it into rings.
2. Pre-sterilize the jars (steamed, in the oven). Put chopped dill, garlic and red pepper on the bottom, then lay out the slices of zucchini.
3. We put a saucepan with one liter of water on the stove and boil, then put salt, sugar there and stir until they dissolve, and then pour in acetic acid.
4. Pour hot marinade into jars with zucchini and cover with clean lids, sterilize for ten minutes.
5. Tighten the lids of the cans and, putting the bottom up, wrap them in a towel. Place the cooled blanks in the refrigerator.

Marinated zucchini in liter jars

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.

To prepare this winter snack you will need (for 1 liter jar):

• one young, medium-sized zucchini;
• two sweet peppers of any kind;
• four sprigs of celery;
• two umbrellas of dill;
• one sheet of horseradish;
• four pieces of bay leaves;
• six peas of allspice;
• six cloves of garlic;
• half a bitter pepper.

For brine:

• one liter of water;
• fifty grams of coarse salt;
• one hundred grams of 9% table vinegar.

Marinating zucchini for the winter in jars:

1. Rinse all ingredients thoroughly with water. Cut off the tail of the zucchini and chop it into circles, if it is slightly overripe, then cut it into two parts, get rid of the seeds and cut into half rings. We clean the seeds from the pepper and chop into large slices. We clean the garlic and leave the cloves intact, we need them like that.
2. In pre-sterilized jars, put garlic, horseradish leaf, dill umbrella, allspice, celery, hot pepper and bay leaf on the bottom evenly. Next, lay the zucchini and pepper alternating.
3. We put a saucepan with salted water on the stove and boil. After that, add acetic acid there and boil for a couple of minutes. Fill our blanks with hot marinade, cover with lids and sterilize for twenty minutes.
4. After that, we twist the cans and put them upside down, wrap them in a warm blanket. Place the cooled blanks in a refrigerator or cellar for storage.

Winter courgette salad with garlic and carrots

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.

To prepare this winter blank you will need:

• one and a half kilograms of young zucchini;
• one medium-sized carrot;
• eighty grams of garlic;
• one hundred twenty milliliters of nine percent table vinegar;
• one hundred and eighty milliliters of refined vegetable oil;
• one tablespoon of coarse salt;
• one tablespoon of sugar;
• one hundred grams of various greens.

Cooking steps:

1. The first step is to wash all vegetables and herbs with water. Cut the tails from the zucchini, peel the carrots and garlic.
2. First, we cut the zucchini into four parts along the length, and then we chop pieces from one to two and a half centimeters thick. But you need to cut evenly, if you decide to make pieces of one centimeter, then make them all of this size. Otherwise, during cooking, some of the slices will be boiled, while others will be undercooked. We rub the carrots through a coarse grater.
3. We take the required amount of sugar, salt, sunflower oil, table vinegar, mix and pour into a saucepan. Next, throw in the zucchini, garlic cloves squeezed out on a garlic press and grated carrots. We mix all the ingredients well.
4. We put a saucepan with mixed ingredients on a moderate heat, wait until the marinade (juice from vegetables) boils and simmer for another ten minutes, stirring the dish thoroughly. The readiness of zucchini can be understood by color and condition, they will turn yellow and soften, like carrots. After determining readiness, put the pre-cut greens in the pan and mix again.
5. We pre-sterilize the jars for the blanks in any way convenient for you (in the oven, over steam), and boil the lids. We put a slightly cooled dish into the jars, pressing down a little so that there is no excess air in the jar and add a little marinade that remains in the pan. Cover full jars with lids, but do not tighten.
6. Cover the bottom of a clean pan with a towel or any other non-dyeing cloth and pour hot water (not boiling water) into it. We carefully put the seaming jars into the pan and begin to sterilize them. For seven hundred liter cans, ten minutes after the water boils, and for liter cans, fifteen minutes. We take them out and wrap them in a blanket or other warm dense fabric.
7. In this form, we leave them to cool and steam in their own heat for a day. Then we wipe them off and put them in a dry and cold place, where they will be stored until winter.

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.