Lovers of zucchini are not limited to the fact that they are booed with a scuba caviar and marinate their favorite vegetables. Slingness of zucchini is another great way to prepare a zero zero, which, how can it come to the festive, and to the everyday table.

Soldering zucchini on classic recipe

Take young solid zucchini with a dense pulp. Vegetables wash and soaked for a couple of hours in cold water. Take the packaging, put on the bottom of half the seasoning (garlic, dill, root of shit, garlic, red bitter pepper), put zucchini. From above putting the second part of the seasoning. You can also use currant leaves, cherries, ecstagon greens. Zucchini pour from above brine, and on top pressed with a wooden circle and a blow. The dishes are covered with clean cloth and kept at room temperature until the fermentation starts. Then transfer the dishes into the room with a low temperature - zero-one degree. After 2 weeks, the top of the brine, the zucchini roll.

Recipe for quick billets of zucchini
Zucchini is poured several times with hot boiled water, and then this water is drained. The bay for the third time, add vinegar, spices and seasonings, and rush banks. Zucchini cool, like all the ordering - "upside down" and bought with bedspreads, blankets laid by pillows.

It remains to add that salted zucchini, as well as, suit to a huge number of popular meats and birds, tails and cutlets, fragrant omelet and potatoes. But the most important thing is that a practically non-calorie zabachi can be used in pleasure without fear of "eat" extra kilograms. They are quickly fought, and the weights are not added to the weight.

And since the season of fresh zucchini lasts not so long, the salting and marination of zucchini allows you to enjoy the advantages of this popular vegetable and in winter.

Good day, my dear readers. Agree that nothing warms the soul with a cold winter evening as a delicious family dinner. But what is a feast without an appetizing home workpiece? I will share with you tasty simple and rapid recipes how to marinate zucchini for the winter. They can be served as an independent snack and as a supplement to the main dishes.

The calorie content of this vegetable is 24 kcal per 100 g of the product. There are 0.6 g of proteins, 0.3 g of fats and 4.6 g of carbohydrates. This product is present, and. And here there are potassium, calcium, magnesium, iron and other useful mineral connections.

To miss anyway, be sure to watch the video recipe. I am sure he will inspire you to create such a delicacy!

Simple recipe with vinegar

This snack is preparing not only just, but quickly. For her you will need:

• 4 kg zucchini;
• 5 pieces. laurels;
• 25 mines of black pepper;
• 5 parsley twigs;
• 50 g of salts + sugar;
• water liter + water for blanching and cooling of vegetables;
• 250 ml of 6% vinegar.

For this workpiece, I advise you to take young fruits (better than those with a diameter of no more than 4 cm). Rinse vegetables and remove the fruits from them. Next, cut the fruits on the circles with a thickness of about 1.5 cm. After that, lower the vegetables in boiling water and defile 6 minutes. Then cool the circles in cold water.

Sterilize 5 liter cans. In each of the tanks, send 1st Lavrushka and a parsley twig. Also in each bank we send 5 peas peppers and tightly fit the zucchini.

In the pan pour 1 liter of water, add sugar with salt here. And after boiling mortar about 5 minutes on a small fire. Next enrich the marinade vinegar and pour a hot zucchini solution.

Then we cover the cans with metal caps, sterilize their 20-25 minutes. After hermetically clog the banks with a sealing key. Then we turn them over them, cover with a warm blanket or a blanket. In this position, we leave to the complete cooling of the conservation.

Korean salad with carrots and garlic

This snack is obtained very fragrant, bright and beautiful. Yes, it is preparing easy. For her you will need:

• 3 kg of skin peeled and zucchini seeds;
• 500 g of a large carrot;
• 500 g onion of the reptile;
• 2 garlic heads;
• glass of sugar sand;
• 2 tbsp. spoons of salt;
• glass of vegetable oil;
• 100 ml of 9% vinegar;
• 2 packages of seasoning for Korean carrots.

Purified from the husk onions and garlic finely shining. Carrots cleanse from the skin and together with zucchini cut straw. I recommend to shine all these vegetables in the combine. If you manually do, it will take at least 2 hours. Yes, and you will be tired, as if the car car was unloaded 🙂

All cooked vegetables send to a large saucepan. Add here vinegar, oil, salt, sugar and seasoning. After that, everything is thoroughly mixed with your hands. We distribute a ready-made mass of clean 700 gram banks. Next, the container is covered with metal covers and send the workpiece to sterilize half an hour.

After that, twist the banks with a sealing key. I turn the packaging, we bite it and give the workpiece to cool. And then we move the conservation into the cellar.

Want to see the whole technological process of cooking this salad? Then look this video.

Cooking zucchini in Bulgarian with pepper

Although this workpiece is prepared from simple, at first glance, the set of products is obtained very tasty. Understand this spicy snack. You need the following ingredients:

• 3 kilo zucchini;
• 1 tbsp. Spoon of acetic essence;
• 250 ml of vegetable oil;
• kilo tomatoes;
• 2 tbsp. spoons of salt;
• 200 g of sugar sand;
• 3 pcs. sweet pepper;
• 2 pcs. Podknoy zhughugi pepper;
• 100 g garlic.

Tomatoes are cut by slices, put them in a thick pan and shops until they soften. Solim, sahary and squeeze the mixture with oil. After that, all mix and bring the composition to a boil.

Bulgarian pepper purify from fruits with seeds, rinse and cut by slices. The burning pen is rinsed and cutting with rings. The zucchini cleanse from the fruits, we rinse and grind cubes. Next, we send all pepper and zucchini. We bring the composition to boil and cook for half an hour.

Garlic we clean from the peel and cut thin slices. Approximately 5 minutes before the end of the cooking enrich the salad garlic and acetic essence. Next, the workpiece is packaged by sterile banks and preservative. After that, turn the jars, we cover them and leave the salad to cooling.

Marinate zucchini with cabbage

This snack is obtained by such a crispy and tender, that it is impossible to break away from eating 🙂 the recipe for it:

• 2 kilo zucchini;
• 10 zubkov garlic;
• white white cabbage forks;
• dill greens;
• 5 pieces. laurels;
• 10 pieces. pepper fragrant;
• 1 tsp of dill seeds;
• 5 h Spoons of salt;
• 15 st. spoons of 9% vinegar;
• 10 h. Spoons of sugar sand;
• water;
• 10 tbsp. Vegetable oil spoons.

From this such number of ingredients will be released 5 liter snack cans. First of all, rinse zucchini, cabbage and greens. Next, remove the cabbage to the cabbage and sort it large. Kabachkov cut the fruits and sink fruit with thin circles.

At the bottom of clean cans lay the greens, lavelice and add dill seeds. Also in each container we send 2 peas of fragrant pepper, 2 garlic and cabbage teeth. Remember that cabbage together with all spices should take no more than 1/3 of the dishes. Then the banks distribute zucchini circles. We add to each container of 1 h. A spoonful of salt and 2 h. Spoons of sugar. Also fill here on 2 tbsp. Spoons of oil and 3 tbsp. Spoons of vinegar.

Boil several liters of clean drinking water and pour it into banks. After that we cover the tank with metal lids and sterilize up to 15 minutes. Next rush banks, turn them over and warm them. After 12 hours, we transfer conservation to the chulad or cellar.

Marinate Zucchini with onions

This salad is awesome delicious. And thanks to the fact that Turmeric is added to it, the snack looks incredibly appetizing! To cook it a kushanye, take:

• 400 g zucchini;
• 2 pcs. reptile onion;
• 40 g salts;
• 70 g of sugar sand;
• 250 ml of apple vinegar;
• water;
• ½ h. Spoons of mustard powder;
• phenhel seed pinch;
• ½ tsp of turmeric;
• pinch of crushed acute red pepper.

If you have young zucchini, just remove the fruit and rinse. The old vegetables managed to acquire thick skin and large seeds. So from skin and seeds will have to get rid of. After that, zucchini needs to be cut into thin plates. It is more convenient to do a special knife for cutting vegetables. But if you have no such, it does not matter. You can choke and knife - except that in time it will take it more.

Purified from the husk onion bolds with thin semirings or cubes. Next, send the onions to the zucchini and fill it all with cold drinking water for an hour. Then the liquid to drain, and lean the vegetables on the colander.

In the scenery, mix mustard with pepper, turmeric, sugar, fennel seeds and salt. Pour the vinegar here and mix everything thoroughly. Send a saucepan to the middle fire and bring the composition to a boil, constantly stirring it. When make sure the crystals are completely dissolved, pour the vegetables with hot marinade and mix everything thoroughly. Immediately decompose the salad on sterile banks and put it. Then flip jars, look, and by about 12-15 hours, move to the chulad.

Additional tricks

For marinization, I advise you to use small zucchini, I also call the Zelentsy). The length of such vegetables does not exceed 10 cm. They are more tender than overwhelmed counterparts. Only in this case it is necessary to correctly calculate the amount of fill. So, on the 3 liter bank will have to prepare 1500 ml of marinade.

If you cut the vegetables with slices or pieces, then the fruits will rise and greasy. Try to take it, the length of which is not more than 20 cm. The same thing that is more authentic, leave for other culinary masterpieces - they are not suitable for marinations. And since there are practically no acid in the zucchini, when preserving will have to add it. Typically, acetic essence, citric acid or vinegar is used for this.

By the way, the spices used in conservation does not simply improve the taste of the workpiece, but are preservatives. When Marining Zukini, I advise you to use dill, etaragon, horseradish, parsley, etc. It is also desirable to add fragrant pepper here.

A two more words about the sterilization of the workpiece. If the zucchini is cooking in a sharp marinade, then additional thermal processing is not needed. But with weakly acid brine without sterilization it is not necessary.

My friends, and how do you preserve the zucchini? Write your most delicious recipes. And do not forget - this will help you improve culinary skills. And today everything: until the emergency!

Zucchini in the ranking of summer vegetables are on the upper lines, because they have plenty of dignity - the fruits contain many beneficial substances, minerals and vitamins. Sades are usually praised by a large harvest, those who do not have their own land plot are not frustrated, since the cost of zucchini in the market is funny. It is important that they can not only eat in summer, but also to harm for the winter. Below, proven recipes that are fitted with an experienced and beginner hostess.

Marinated zucchini for winter in banks step-by-step recipe with photos

Spices and spices turn simple products into an amazing ensemble, fragrant and tasty. Even trivial marinated zucchini can become a stunning dish. Especially if you open a jar of vegetables in the middle of a cold winter.

Marinated spicy zucchini can be used as a side dish to any dishes. Or prepare them for long-term storage.

Your mark:

Time for preparing: 2 hours 0 minutes

Quantity: 4 portions

Ingredients

• Zucchini: 1.5 kg
• Water: 1.2 ml
• Vinegar 9%: 80 ml
• Garlic: 10 teeth
• Carnation: 10 buds
• Petrushka, dill: on the bundle
• Pepper mixture: 2 h.
• Salt: 4 h. L.
• Bay leaf: 8 pcs.
• Coriander ground:1 tsp.
• Sugar: 8 h. L.

Preparation instructions

You can start with greenery. With her, purely washed, sent to the colander, for the period that other products will be prepared, strokes all unnecessary fluid.



While you can go marinade. To bring water to boil. After that, add a bay leaf, mixed together spices and spices.



When the mass boils, pour vinegar into a pan.



Remove dishes from the fire, enter into hot marinade, well stirring, butter.



While the fragrant liquid cools, you can prepare for marinating zucchini, greens and garlic.



Rent an eye from the zucchini, with garlic - the upper skin, disassemble it on the slices. Cut in small pieces.



Since the zucchini is young, they are still miniature, very gentle seeds, they practically will not affect the taste of the gamut, so they can not be deleted. Cut with thin stripes all vegetable.



Greens crush.



Mix the sliced \u200b\u200bfoods in a three-four-liter saucepan, better enamelled.



Pour the resulting mixture by marinade, even if it is not completely cooled. When the entire mixture reaches the room temperature, it is necessary to remove it for a day in the refrigerator.



Before laying out pickled zucchini on jars, and tanks, and the lids should be sterradized.



Dismix the finished mixture and silence banks. Now you can remove them in the place of interest where there is no sun rays and quite cool.

Recipe for very fast marinated zucchini

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

Products:

• Zucchini (already purified from peel and seeds) - 1 kg.
• Garlic - 5-6 teeth.
• Dill - a big beam.
• Parsley is a big bundle.
• Water - 750 gr.
• Pepper red ground and black ground - 1 tsp.
• Salt - 2 h. L.
• Salt - 4 h. L.
• Carnation - 4 pcs.
• Bay leaf.
• Vinegar - 50 ml. (nine%).
• Vegetable oil - 100 ml.
• You can add other spices.

Technology:

1. The first thing is preparing marinade. His preparation does not require special skills and skills. In the enameled pan, in which marination will continue, pour water, pour salt and sugar, add all selected spices and bay leaf. Boil. And only then pour vegetable oil and vinegar. Remove from fire, marinade must cool.
2. You can proceed to the preparation of zucchini. Remove the peel, remove seeds, if the fruits are large. Cut into a way that the hostess considers the most convenient - circles, bars or stripes. The thinner cutting, the faster and even the process of marination will go even.
3. Green rinse in a large amount of water, cut. Clear garlic, chop finely.
4. Mix with sliced \u200b\u200bzucchini, pour marinade. It is not scary if it is a little warm, the taste of the final product will not deteriorate. Marinade must completely cover the zucchini. If it did not work out (due to a lack of liquid or large chopped zucchini), then you need to take the oppression and press.

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

Marinated Squares Instantly

In the list of the earliest summer vegetables, the zucchini occupy no last place. They can be chewed and fry, cook soups and make pancakes, harvest for the winter - saline and marine. What is interesting, in recent years, marinated zucchini became very fashionable, which are fed to the table almost immediately after cooking. No matter how much instant marinion wanted, it still takes a few hours, so that the vegetables are impregnated with marinade.

Products:

• Zucchini (preferably young fruits with small seeds) - 500 gr.
• Fresh dill - 1 bundle.
• Vegetable oil (sunflower or olive) - 100 ml.
• Fresh honey - 2 tbsp. l.
• Vinegar - 3 tbsp. l.
• Garlic - 3-4 teeth.
• Spices, for example, acute ground pepper - ½ tsp.
• Salt.

Technology:

1. Prepare zucchini: Wash, remove the peel, remove seeds, if large, young zucchini can not be cleaned. Vegetables cut into thin stripes so that the marinization process goes very quickly.
2. Salt zucchini, leave. After 10-15 minutes from the sliced \u200b\u200bzucchini drain excess juice.
3. In a bowl, combine oil with vinegar, honey, garlic, missed through the press, spices.
4. Pour marinade into a tank with zucchini. Here to pour washed and sliced \u200b\u200bdill.
5. Mix gently. To cover, press the google. Put in a cold place.

It remains to be patient for several hours, and there and quickly cover the table, because the time of tasting of marinated yummy has come!

How to marinate zucchini "Fingers license"

To get particularly tasty marinated zucchini, sufficiently stick to the next recipe. The zucchini is prepared very quickly, the only difficult moment is sterilization, but it can be easily overcome if desired.

Products:

• Zucchini young - 3 kg.
• Fresh dill - 1 beam (in half with parsley).
• Garlic - 1 head.
• Vinegar - ¾ Art. (nine%).
• Vegetable oil - ¾ Art.
• Sugar - ¾ Art.
• Salt - 2 tbsp. l.
• Mustard dry - 1 tbsp. l.
• Spices (pepper, carnation, bay leaf).

Technology:

1. The process begins with the preparation of zucchini. It is necessary to remove the peel, remove seeds, even small. Small fruits cut along the strips, large - first across, then also on strips. Fold in enamel container.
2. In a separate saucepan, prepare marinade, that is, mix all the remaining ingredients. Dill and parsley rinse, cut. Garlic is divided into slices, clean, rinse, chop or use the press.
3. Bear marinade to dissolve salt and sugar. Pour zucchini prepared by fragrant marinade. Put the google, remove in a cold place for 3 hours. During this time, the zucchini will be allowed and grilled.
4. The next stage is sterilization. Glass containers pre-sterilize over the ferry or in the oven.
5. Fill with zucchini, pour marinade. If it is not enough, add boiling water. Cover with covers, put in a large saucepan with water. Sterilization time - 20 minutes.

Acute Marinated Zucchini in Korean

Korean cuisine likes many - a large amount of spices and spices give dishes a stunning taste and fragrance. Korean's zucchini is a snack, and a garnish.

Products:

• Zucchini -3-4 pcs.
• Pepper Sweet Bulgarian - 1 pcs. Red and yellow.
• Carrot - 3 pcs.
• Garlic.
• Onions - 1 pc.
• Soy sauce - 1 tbsp. l.
• Sesame seed - 2 h.
• Acetic acid - 2 h.
• Pepper is sharp, salt - to taste.
• Sugar - 1 tbsp. l.
• Olive oil (any other vegetable) - ½ st.

Technology:

1. Zucchini cleanse from the peel, seeds. Cut into thin circles. Salt, press, leave for a while.
2. Prepare other vegetables: chop pepper, rubbing carrots. Onions also grate, pass.
3. Mix vegetables, to merge juice from zucchini and crushed garlic. Add all spices, sugar, olive oil and acetic acid to marinade.
4. Pour marinade to sliced \u200b\u200bzucchini, mix. Cool in the refrigerator a few hours.

Madly delicious marinated zucchini with honey

When marinating vegetables, spices are used, salt and sugar, vegetable oil and vinegar or acetic acid. But in the next recipe, one of the main roles plays fresh honey, which gives an interesting taste to the zucchini.

Products:

• Zucchini - 1 kg.
• Honey liquid - 2 tbsp. l.
• Garlic.
• Vinegar (ideally Wine) - 3 tbsp. l.
• Salt.
• Basil, parsley.

Technology:

1. Recommend to cut the zucchini with very thin shelves, for example, using vegetable cutter. Naturally, zucchini must be cleaned of peel and seeds, washed under running water. Sweet zucchini, leave half an hour.
2. Mix honey and wine vinegar, pour in marinade fine chopped greens, garlic.
3. Next to this fragrant mixture to lower the zucchinny strips, leave for marination in a cold place. Stir regularly, after three hours you can serve to the table.

Recipe marinated zucchini with garlic

The fragrant spices and spices are an important component of the marinization process, another integral attribute - garlic. According to the next garlic recipe, it will be necessary very much, but the flavors will stand on the whole kitchen.

Products:

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

Technology:

1. Wash the zucchini, clean, remove seeds. Fruits cut into cubes, salt, to stand out more juice.
2. Garlic and dill chop. Add to zucchini.
3. For marinade, mix the oil, vinegar, sugar and salt, stir up to dissolution.
4. This sharp fragrant marinade pour vegetables, leave for 2-3 hours.
5. Descript in tanks, pre-sterilized and dried. Send to sterilization.
6. After 20 minutes, get, roll, turn over, cover with a warm blanket, the additional sterilization of marinated zucchini does not prevent.

How to cook crispy marinated zucchini

The billet of zucchini for the winter allows many families to significantly save a family budget. If you follow technology, the pieces of zucchini will turn out to be delicious, crispy, fragrant. Wook better in the capacity of 0.5 liters.

Products:

• Zucchini - 5 kg.
• Greens, laurel, carnation, acute peas pepper.
• Chreem leaves, currants.
• Water - 3.5 liters.
• Salt - 6 tbsp. l.
• Sugar - 6 tbsp. l.
• Vinegar 9% - 300 gr.

Technology:

1. Prepare zucchini - wash, clean, remove seeds. Fruits cut into cubes.
2. Prepare marinade from water, salt, sugar. Greens, currant leaves and horseradish rinse. Clear garlic, large slices cut.
3. Banks sterilize, to bed to put horseradish and currants, lobes garlic, spices and seasonings.
4. Eliminate zucchini, pour hot marinade. Additional sterilization of tanks - 10 minutes.

Billets for the winter - the case is useful, but it can also be pleasant. Remember why the workpiece season usually begins? It is necessary to find recipes, the best proven, prepare banks and other containers, and then slowly buy everything you need and make blanks.

And if you remove the most difficult stage from this list - search for proven recipes, the process of cooking winter blanks will be very very pleasant. Zucchin-based billets are a useful and delicious product that is easy to cook (and more than inexpensive).

How can the billet on the winter be prepared from zucchini?

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

You can cook the caviar - the recipes hundreds: from baked vegetables and raw, with the addition of garlic and all sorts of spices. From the zucchini prepare jam and compotes, they marinate them (like cucumbers and mushrooms), salted. Read recipes, choose what you like and cook on health!

Kabachkov caviar - step-by-step recipe

Kabachk caviar is a beautiful and tasty snack, which can be used independently (just with bread), use as an additive to vegetable and meat dishes, or is in the form of a side dish.

Ingredients:

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

Cooking:

1. Raw zucchini cleaned, remove seeds and turn on the meat grinder (or blender), turn the pepper and mix the mass.
2. Water mix with tomato paste, and then pour into a saucepan with a zucchin-pepper mass.
3. In a saucepan with a zabachkoy mass, it is necessary to pour refined oil, pour sugar and salt, mix well and put on the middle fire.
4. Comething vegetable mixture is about one and a half hours, periodically stirring.
5. Clean the three heads of garlic and grind.
6. When the mixture is simpsed on the heat of 70-80 minutes, put garlic and vinegar, well mix the whole mixture, and cook ten minutes.
7. The saucepan is removed from the stove, decompose into the cans and roll with caps, turn up up with a bottom and remove under the blanket.

Zucchini "Fingers Light" - a very tasty blank

Zucchini "Fingers Light" are delicious, and it is pretty easy to cook.

Ingredients:

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

Cooking:

1. Suspension zucchini is large (it is necessary that the zucchini is not welded in the process).
2. Pumps and peppers with a blender or meat grinder, put in a skeleton, Salo Salt, sugar, pour the oil there, put the chopped garlic (you can, along with tomatoes and pepper, turn it into a meat grinder or blender). Mix mix well.
3. In a sackane with a vegetable mixture, we put the zucchini, well mix, close the lid and put on the middle fire.
4. When the mixture boils, you need to leave it on the stove for another twenty-minute (in the event that the mixture is boils too much, then you need to make a fire smaller).
5. Then we put the vinegar, mix, warm up for two minutes and expand on banks (pre-sterilized), then ride.

Zabachkov salad for winter - step-by-step photo recipe

In the cold time, when the streets on the street and frost covers the windows with fancy patterns, so I want to see the aromatic particle of summer heat on the table. Jam, compotes, cucumbers, tomatoes ... What else to pamper home? If zucchini rocked on your beds, then you can cook a savory salad with tomato sauce.

Your mark:

Time for preparing: 3 hours 0 minutes

Quantity: 3 portions

Ingredients

• Zucchini: 2 pcs. medium size
• Onions: 3 pcs.
• Carrot: 10 pcs. Little
• Fresh dill: beam
• Garlic: several Zubkov
• Tomato Sauce: 120 ml
• Salt: 1 tbsp. l.
• Water: 125 ml
• Lean oil: 2 tbsp. l ..

Preparation instructions

Keep jars with zabachkov salad in a cool place.

Salad is so tasty that he does not always "live up" to winter. Still, because this is a great addition to many summer dishes.

Salad from zucchini in tomato sauce is perfectly combined with boiled young potatoes. Serve it also with rice, pasta or buckwheat. The combination of such spicy salad with meat will also be appropriate.

Korean's zucchini for the winter - the best recipe

The sharp quackets from the zucchini are blocked in front of Korean's zucchini, if you like acute food - be sure to try.

Ingredients:

• 1 kg. Mature large zucchini;
• 1 tbsp. grated carrot;
• 1 tbsp. cutter rings onions;
• 1 tbsp. thinly sliced \u200b\u200bbell pepper;
• 6-8 pieces of garlic;
• 0.5 Art. vinegar 9%;
• 3 tbsp. sugar (if you prefer the message, then with a slide);
• 10 grams of salt;
• spices for carrot in Korean (1.5 tbsp);
• bundle of dill and parsley.

Cooking:

1. Loose zucchini, shifting in a saucepan.
2. Then you need to add carrots, onions, pepper, chopped garlic, refined oil, sugar and salt, seasoning, crushed greens and vinegar, all mix and leave for 4 hours to rest.
3. Then I mix it again, lay out on steriline banks and cover with covers, put jars in a saucepan, pour water into a pan and bring to a boil.
4. Thus, it is necessary to boil the workpiece within 25 minutes (per 500-700-gram jars), after which we close the lid and put the banks cool down the covers.

A very simple recipe for zucchini blanks: a minimum of time, an excellent result

Excellent recipe that is easy to cook. Keep such a salad in the refrigerator.

Ingredients:

• 1 liter bank of cut zucchini;
• 1 liter bank cutting tomatoes;
• 1 liter bank grated on the grater of onions, carrots and garlic (the ratio of your taste, garlic is no more heads on this number of vegetables);
• 0.5 Art. refined oil;
• 2 tsp salts;
• 2 tbsp. Sahara;
• 1 tsp. Vinegar 70%.

All products mix and swing on medium heat about one and a half hours (depending on the ripeness of the zucchini), and then decompose according to sterilized banks and roll. Cool up a snack up, in a blanket.

Tekhchin Language from Zabachkov - Step-by-Step Detailed Recipe

Acute snack called "Teschin Language" will like everyone - 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 pits;
• 1 garlic head;
• 1 tsp. salts;
• 1 kg. tomato ketchup;
• 1 tbsp. vinegar 70%;
• several laurel leaves, packing peas.

Cooking:

1. Pepper and zucchini need to be washed out, clean the tails and seeds and cut into large pieces into the pan.
2. The sharp pen is needed to cut into the ringlets, mix with the garlic sold through a special press and add to the vegetable mixture.
3. Then you need to put ketchup into the saucepan (if you like farthetern, you can take a sharp variety of ketchup), pour oil and vinegar, put spices, salt and sugar.
4. We bring a mixture to a boil, reduce fire and carcass for an hour.
5. The mixture must be decomposed on sterilized banks and roll.

Marinated zucchini - the perfect billet for the winter

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

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

• 3 kg. young zucchini;
• half of garlic head;
• 1 tbsp. salts;
• 1 tbsp. Sahara;
• 2 tbsp. vinegar 9%;
• 2 tbsp. Vodka.

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

Cooking:

1. Zucchini must be cut into thin circles, decompose on banks (it is best to take 500-700 grams).
2. In each jar, put several cloves of garlic and a couple of pepper peas.
3. Boil water (2 liters), add salt, sugar and vinegar to it, stir and pour zucchini.
4. Then roll with covers and put cool up the bottom (best in the blanket).

Adzhika from zucchini - simple and tasty

Adzhika from Zabachkov is preparing less than an hour, but warning is an acute and tasty snack.

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 burning pepper and vinegar 9%.

Everything needs to be chopped in a convenient way (I prefer a blender), mix with spices, butter, and cook forty minutes. Then add vinegar, cook for a couple of minutes and decompress the banks, close the lids and close the blanket.

Recipe lecture from zucchini

Do you like to learn from zucchini as I love him? If so, then attention to the recipe!

Ingredients:

• 2 kg of fleshy tomatoes, sweet Bulgarian pepper (tastier with yellow or red pepper, green gives a sharp taste) and zucchini (if they are not too young, it is better to remove the skin and remove seeds).
• For syrup, it will take 0.5 glasses of refined oil, apple vinegar and sugar, as well as 2 tbsp. Salt.

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

All vegetables need to be cut into the same cubes, fold into the saucepan and cook 15 minutes after the start of boiling, and then add salt, sugar, oil and vinegar. The finished product is decomposed into banks (certainly after sterilization), sterilize another 20 minutes, roll and turn over. Cool under the blanket.

Zucchini as a freight - step-by-step recipe

Surprise home and guests to a new snack is very easy - prepare zucchini under the freight. Crunchy, with a rich taste ... Mmm is a masterpiece!

Ingredients:

• 2 kg of any zucchini (if too large, then cutstay);
• 1 tbsp. l. sea \u200b\u200bsalt;
• 0.5 Article. pepper (ground or peas);
• 3 tbsp. Sahara;
• 3 tbsp. refined oil;
• 0.5 Art. vinegar 9%;
• garlic and dill to taste.

Cooking:

1. Vegetables need to be cleaned and cut into so that visually pieces resembled sliced \u200b\u200bmushrooms.
2. Garlic and dill must be chopped, mix everything (including vinegar, oil and spices) and leave for several hours.
3. Sterilize banks and lids.
4. Dispatch zucchini with dill and garlic in jars, cover with covers and sterilize boiling banks for 10 minutes.
5. After that, the banks roll, turn over and get cold. You do not need to cover the blanket.

The recipes of pickled vegetables are many, but this recipe will surprise even experienced owners.

Ingredients 0.5-0.7 l jar:

• 4 solid tomatoes;
• small young zucchini;
• half sweet pepper;
• a bit of carrots and garlic.

For the marinade you need 3 slices of garlic, 1 tsp. Mustard grains, 3-5 peas peppers, 1.st. Land of vinegar, salt and sugar to taste.

Cooking:

1. Vegetables need to cut into pyatkat.
2. At the bottom of dry banks put garlic, pea pepper and mustard.
3. Then lay the layers of sweet pepper, carrots, zucchini and tomatoes.
4. To cook marinade, you need to boil 300 ml of water, put salt, sugar (about 2 tbsp. Or on your taste) and vinegar and pour vegetables with marinade.
5. Cover the jars with covers and sterilize for 10 minutes.
6. Then roll the covers, turn the jars and cover the towel.

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

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

Zucchini (about 3 kg) need to be cleaned and grated on the grater (or grind), mix with a can of tomato paste (enough 250 Gy), put scrolled bulbies on a meat grinder (0.5 kg) and add a 250-gram pack of fatty mayonnaise. Then you need to add 3 tbsp. Sugar, 2 tbsp salt, a little pepper to his taste, as well as half a cup of vegetable oil.

The mixture must be serving on slow heat for about an hour, and then add spices and cook another hour. Banks need to be sterilized (as it is more convenient for you), to decompose the calf and close the lids. Banks turn up up with a bottom, close the blanket and cool around the day.

Zucchini as pineapples - original recipe for winter blanks

Do you like experiments? Try to cook compote from zucchini - delicious and sweet, and zucchini in it look like pineapples. The recipe is very simple and cooking compote will be even a beginner hostess.

Ingredients:

• 1 medium zucchini (it is better to take not too old - young zucchini is much more gentle);
• 5-7 plums, if possible, use Alych;
• 1 faceted glass of sugar sand;
• 1 liter water can;
• 1 tsp. vinegar (safer use 9% table vinegar);
• a couple of lemon slices.

Use my spice bouquet - a couple of scented pepper peppers, 2 cloves, a pair of mint leaves (or half a teaspoon of dry mint), or make your own. You can try to add cardamom, orange and melissa zest.

What to do:

1. You need to prepare a cook for cooking - the zucchini must be carefully flushed, clean, remove seeds if necessary (from young zucchini you can not delete, there are very soft seeds), and then cut into rings - about a centimeter thick. If your zucchini has seen a lot in life, then it is better to cut a thorough.
2. Then wash the plum.
3. On the bottom of liter cans (empty), put spices - fragrant pepper, carnation, mint and vinegar.
4. We put boil water with sugar, at this time lay the zucchini, lemon and plum in the can.
5. Fill with boiling syrup and put sterilize for ten minutes (so that water boil in the banks).
6. Then we ride with hermetic caps, you need to wait several days (at least).
7. Store canned food in a dark place (storeroom fit). Enjoy your health!

Acute zucchini - photo recipe

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

• bay sheet - 5 medium leaves;
• fragrant pepper - 8 peas;
• khrena leaves;
• spreads of parsley and umbrellas of dill (for aroma);
• several pieces of garlic;
• 2 sharp red peppers;
• for marinade: salt, sugar and vinegar to taste

Exit - 4 Paul liter jars.

Cooking method

1. Wash banks with soda and scream together with boiling water covers.

2. Scroll to cut into semir and shift into the container.

3. At the bottom of the banks lay out the leaves of the horseradish, cover the umbrella of dill and several twigs of parsley. Put the slide of garlic cut into several parts and a couple of burda pepper rings.

4. Banks fill with zucchini.

5. Board water for marinade: proportion to a liter of water 100 grams of sugar and 50 grams of salt. Put for aroma bay leaf and fragrant pepper. After boiling to pour vinegar.

6. A ready marinade fill the zucchini, roll and wrap up with a blanket. Leave banks for a day, covered with covers down.

Perfect blank without scholars

A good mistress knows that winter billets from the zucchini is an excellent alternative to complex salads and mushroom billets, but it is much easier to prepare zucchini, and they are cheaper. And if you cook zucchini without sterilization, then all cooking will take no more than half an hour.

Ingredients on 3 l:

• 1.5 kg of zucchini;
• 4 parsley twigs;
• 4 garlic teeth;
• 3 tbsp. sugar sand;
• 3 tbsp. l. shallow salt;
• 6 tbsp. l. vinegar (take 9%);
• a pair of laurels leaves and several black pepper peas.

What to do:

1. The zucchini is mine and cut (best of all circles, but you can cut as you like), soak in water for three hours, then drain the water.
2. Then you need to prepare a three-liter bank - wash it, pour some water to the bottom (about 0.5-1 cm), and put into the microwave. As a rule, two and three-liter banks do not become in the microwave oven in height, so you can put the jar on the side. Run the microwave for 2 minutes - water in the bank will boil and displaced it - this is a chic sterilization option. The remaining water to pour - the bank will dry in a couple of seconds.
3. Next, you must put a parsley, lavelice, garlic and pea peppers, and put the zucchini as close as possible.
4. We fill with swashed water, cover with a lid and give a rest about twenty-thirty minutes.
5. After that, we drain the water from the jar into the pan, put salt and sugar into the water and boil again, then put the vinegar and pour the brine again in the bank.
6. Immediately after that, you need to roll the jar, turn it over and put it with a blanket (not yet cool).

Easy and tasty billets Zucchini for the winter! And on the "snack" one more video recipe.

We are waiting for your comments and ratings - it is very important for us!

Marinated zucchini occupy an honorable place among the most popular and beloved snacks. According to taste, they can compete except with cucumbers. Crispy, dense, slightly acidic, they perfectly complement meat and fish dishes, go well under the hot drinks.

Marine zucchini for the winter can be as with sterilization, and without it ("lazy" method). In the first case, vegetables are best transferred to wintering, banks do not explode, even if they are not stored in the cellar, but in the kitchen cabinet. It is about such a classic method of canning with sterilization and will be speech today. The recipe is checked for years and is suitable not only for zucchin dialing, but also for Zucchini and Patchson. And besides reliability, in such a way, the zucchini marinated for the winter is obtained by crispy and delicious, just losing your fingers!

Ingredients

on the 1-liter bank

• young zucchini approximately 1 kg
• umbrella dill 2-3 pcs.
• bay sheet 1 pc.
• garlic 3 tooth.
• pepper black peas 6 pcs.
• sheet of shit 1 pc.
• acute pepper 1 ring

Marinade (enough for 3 banks 1 l)

• water 1 L.
• needid salt 2 tbsp. l.
• sugar 1 tbsp. l.
• 9% vinegar 80 ml

How to cook marinated zucchini for the winter

1. The first thing sterilize container is the optimal volume of 1 liter. Then at the bottom of each jar laying the fragrant greens and spices: dill, rubbish leaf, purified garlic cloves, black peas pepper, bay leaf, a little chili pepper.
2. 
   I wash the zucchini, remove the "tails", and then cut the rings - about 0.5 cm thick.
3. 
   Laying out vegetables on banks. I fill tightly, but not to the sorry itself, but with a slight indent of about 2 centimeters. What for? Even if you have the youngest and juicy zucchini, they still absorb part of the marinade over time. Therefore, I make an indent so that under the lid in the end there was no "dry" zucchini. You can put a couple more twigs of dill (optional).
4. 
   I cook marinade: in the pan poured water, add salt and sugar. Coke 1-2 minutes. I pour the table vinegar and immediately remove from the fire. Boiling marinade fill the contents of the cans to the very top, under the neck. You can put under the banks a wide blade of the knife so that the glass is not cracked from boiling water.
5. 
   Cover the canes with covers, but do not silent. I send sterilize. To do this, I put a towel to the bottom of the pan, I install banks and pour hot (but not boiling) water from the kettle - it must come to the shoulders. Sterilize exactly 10 minutes from the moment of water boiling in a saucepan.
6. Take out the jars and rush the key to conservation. I turn upside down the bottom and bite the blanket, leave in this form about 10-12 hours. Marinated zucchini for the winter I transfer to the cellar, where they will stand until the next harvest. If the celler is not, then you can send conservation to another cool and dark place, protected from direct sunlight. Shelf life is 1 year.