I would like to offer you Ukrainian zucchini for the winter. They are our family's favorite winter snacks. They turn out to be slightly spicy, rather even piquant, while fragrant and satisfying thanks to the vegetable oil. Vegetables are fried and garlic is added. And although I know about a hundred recipes for preparing zucchini, I constantly come back to this. After all, the recipe for zucchini in Ukrainian for the winter in banks is truly universal.

However, read it yourself and cook with pleasure.

Ingredients

Calculation of products for one liter can:

• fresh zucchini - 1.7 kg;
• vegetable oil - 100 grams (for frying and adding to the jar);
• garlic - 15 grams;
• dill greens - 10 grams;
• salt 10 - 12 grams;
• vinegar 6% concentration - 60 grams.

Preparation

We select ripe and undamaged fruits. The zucchini diameter should not be more than 5 - 6 cm. This is the ideal size for blanks. We wash the zucchini in cold running water. Throw them in a colander or fine sieve and let it drain completely. Then we cut off the tails and cut the zucchini into slices about 2 - 2.5 cm thick. Then fry the chopped vegetables on both sides in hot vegetable oil until golden brown.

Made? Now put the zucchini fried in a pan in one layer and cool them. Let's prepare the garlic. We peel it, rinse it and grind it in a mortar with salt. Cut the dill greens into small pieces.

We will prepare cans for preparation. To do this, pour vegetable oil and vinegar on the bottom of dry, clean cans, preferably sterilized. Their amount is indicated above in the ingredients. Put the dill, salt and crushed garlic. Then we put the fried zucchini tightly. Cover the jars with lids and place them in a pot of hot water for sterilization. Jars with a capacity of 1 liter - sterilize for about 40 minutes. After processing, the jars filled with vegetables are hermetically sealed, turned over and cooled. You can wrap it up with a blanket for 12 hours to allow the jars to stay hot longer - such is the additional sterilization. And then, when our cans with blanks are completely cooled, we will send them to a dark and cool place. This is how Ukrainian zucchini is prepared for the winter.

Step-by-step photos for the recipe:

What kind of blanks we have not done this year. We managed to cook jam and add cabbage and even make a variety of tomatoes and pumpkins. And today I want to offer you Ukrainian zucchini for the winter, I must confess that they are the most favorite winter snacks in our family. They turn out to be spicy, fragrant. Vegetables are fried a little and put on garlic. However, read the recipe yourself and cook with pleasure!

Zucchini in Ukrainian - a recipe with a photo.

Calculation of products for one liter can:
- fresh zucchini - 1.7 kg,
- vegetable oil - 100 grams (for frying and adding to the jar),
- garlic - 15 grams,
- dill greens - 10 grams,
- salt 10 - 12 grams,
- vinegar 6% concentration - 60 grams.




We select ripe and undamaged fruits. The zucchini diameter should not be more than 5 - 6 cm. This is the ideal size for blanks. We wash the zucchini in cold running water. Throw them in a colander or fine sieve and let it drain completely. Then we cut off the tails and cut the zucchini into circles about 2 - 2.5 cm thick.




Then fry the sliced ​​zucchini on both sides in hot vegetable oil until golden brown.




Now we lay out the fried zucchini in one layer and cool them. Let's prepare the garlic. We peel it, rinse it and grind it in a mortar with salt. Cut the dill greens into small pieces.




We will prepare cans for preparation. To do this, pour vegetable oil and vinegar on the bottom of dry, clean cans, preferably sterilized. Their amount is indicated above in the ingredients. Put the dill, salt and crushed garlic. Then we put the fried zucchini tightly.




Cover the jars with lids and place them in a pot of hot water for sterilization. Jars with a capacity of 1 liter - sterilize for about 40 minutes. After processing, the jars of zucchini are hermetically sealed, turned over and cooled.




And then, when our cans with blanks are completely cooled, we will send them to a dark and cool place. This is how Ukrainian zucchini is prepared for the winter.
And I wish you bon appetit! And until the next delicious recipes for preparations for the winter!
Author: arivederchy




I also advise you to cook

Zucchini is a good thing. I planted them in the spring and enjoy the harvest right up to the very autumn cold. Moreover, you may not even care about them too much: zucchini is a strong culture, it will even break through the weeds (moderate, of course). One drawback - they get bored quickly. But this is in the summer. But in winter, zucchini will come in handy.

Therefore, we are not lazy, but. Moreover, there are many recipes. Although spicy, for example, adjika from zucchini, even sweet, in the form of jam. This Ukrainian-style zucchini recipe is an attempt to preserve our favorite fried zucchini for the winter, and, moreover, ready-made.

The well-known Ogonyok eggplants are prepared according to this principle, however, we do not make zucchini in adjika, but, in fact, we can do it if in the above recipe from eggplant we replace the blue ones with zucchini.

So, there are many options, choose a recipe as a basis, and then improve it to your taste. I think that the recipe for zucchini in Ukrainian will appeal to many spicy lovers. True, the pungency here is moderate, only due to the garlic, this is not adjika.

Cooking steps:

Ingredients:

Zucchini 2 kg, garlic 5 cloves, vinegar 0.25 cups, dill 1 bunch, parsley 1 bunch, vegetable oil 0.25-0.5 cups, salt to taste.

Winter blanks are useful, but they can also be enjoyable. Remember how the harvesting season usually starts? You need to find recipes that are best proven, prepare cans and other containers, and then slowly buy everything you need and make blanks.

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

How can you make zucchini preparations for the winter?

Zucchini is a unique product. Like cucumbers, they practically do not have their own bright taste, which means that with the proper skill, you can cook anything from them. Various salads - both vegetable and with various additives like rice.

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

Zucchini caviar - a step by step recipe

Zucchini caviar is a wonderful and tasty appetizer that you can eat on your own (just with bread), use as an additive in vegetable and meat dishes, or eat it as a side dish.

Ingredients:

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

Preparation:

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

Zucchini "Lick your fingers" - a very tasty preparation

Lick your fingers zucchini are delicious and easy to cook.

Ingredients:

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

Preparation:

1. Chop the zucchini coarsely (this is necessary so that the zucchini is not boiled in the process).
2. We puree tomatoes and peppers with a blender or a meat grinder, put in a saucepan, pour salt, sugar, pour oil there, put chopped garlic (you can turn it in a meat grinder or blender together with tomatoes and pepper). Mix the mixture well.
3. Put the zucchini in a saucepan with a vegetable mixture, mix well, cover with a lid and put on medium heat.
4. When the mixture boils, you need to leave it on the stove for another twenty minutes (in the event that the mixture boils too much, then the fire must be reduced).
5. Then put the vinegar, mix, warm it up for two minutes and put it in the jars (pre-sterilized), then roll it up.

Zucchini salad for the winter - a step by step photo recipe

In cold weather, when it is sweeping outside and frost covers the windows with bizarre patterns, one so wants to see a fragrant piece of summer heat on the table. Jams, compotes, cucumbers, tomatoes ... how else to pamper your home? If you have ugly zucchini on your beds, then you can prepare a spicy salad with tomato sauce.

Cooking time: 3 hours 0 minutes

Quantity: 3 servings

Ingredients

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

Cooking instructions

Store the squash jars in a cool place.

The salad is so delicious that it does not always "live" until winter. Indeed, this is a great addition to many summer dishes.

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

Korean zucchini for the winter - the best recipe

Spicy zucchini seams pale in comparison to Korean-style zucchini, if you like spicy food - be sure to try it.

Ingredients:

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

Preparation:

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

A very simple recipe for preparing zucchini: minimum time, excellent result

Great recipe that's easy to prepare. You need to store such a salad in the refrigerator.

Ingredients:

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

Mix all the products and simmer over medium heat for about an hour and a half (depending on the ripeness of the zucchini), and then put in sterilized jars and roll up. Cool upside down in a blanket.

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

Everyone will like a spicy appetizer called "Mother-in-law's tongue" - it is very tasty.

We will need:

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

Preparation:

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

Marinated zucchini - ideal preparation for the winter

The easiest way to cook zucchini for the winter is to marinate.

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

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

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

Preparation:

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

Adjika from zucchini - simple and tasty

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

Ingredients:

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

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

Zucchini lecho recipe

Do you like zucchini lecho as I love it? If so, pay attention to the recipe!

Ingredients:

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

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

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

Zucchini like milk mushrooms - a step by step recipe

Surprising your family and guests with a new snack is very easy - prepare zucchini with milk mushrooms. Crispy, full-bodied ... mmm - this is a masterpiece!

Ingredients:

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

Preparation:

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

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

Ingredients for a 0.5-0.7 liter can:

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

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

Preparation:

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

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

If you want to cook zucchini with mayonnaise for the winter, then you need to decide what exactly you want to cook - mayonnaise can be added to almost any winter salad. Zucchini caviar with mayonnaise is very tasty.

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

The mixture should be simmered for about an hour, and then add spices and cook for another hour. The jars need to be sterilized (in the way that suits you best), the caviar should be spread out and covered with lids. Turn the jars upside down, cover with a blanket and cool for about a day.

Zucchini like pineapples - the original recipe for winter harvesting

Do you like experiments? Try making zucchini compote - delicious and sweet, and the zucchini in it are similar to pineapples. The recipe is very simple and even a novice housewife can cook compote.

Ingredients:

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

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

What to do:

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

Spicy zucchini - recipe photo

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

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

Exit - 4 half liter jars.

Cooking method

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

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

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

4. Fill the jars with zucchini.

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

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

Perfect workpiece without sterilization

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

Ingredients for 3 l:

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

What to do:

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