Pickling is one of the many ways to harvest crops for the winter, berries and fruits, as a result of which, in the process of physical and chemical moments, lactic acid appears, which is a natural preservative. Vegetables are fermented in brine (whole or in pieces), or in personal juice (they are crushed, chopped, chopped), table salt is added, under the influence of lactic acid bacteria, a fermentation (fermentation) procedure takes place.

Salt is not considered an important ingredient, however it affects the taste and inhibits the development of pathogenicity. Salt for brine is taken, as a rule, in a volume of five percent of the amount of liquid, and for fermentation in personal juice, as a rule, in a proportion of 1.5-2% of the volume of vegetables. The fermentation period depends on several factors: the temperature and the amount of salt. If you have two refrigerators or a cellar, then you can make large stocks of this vegetable.

Benefits, calorie content and composition

This vegetable is not at all high-calorie, since there are 24 kcal per one hundred grams of this product. The zucchini contains:

• Structured water (good for the gastrointestinal tract).
• Cellulose.
• Alimentary fiber.

This vegetable contains:

This vegetable helps to lower blood cholesterol, as well as relieve swelling, increases the level of vision and tone of the whole organism. Helps in the treatment of hypertension, problems in the cardiovascular system, kidney and liver diseases.

If the pulp of the squash is finely grated, then this pulp will moisturize and whiten the skin, relieve cellulite.

How to make using cabbage?

Ingredients:

• 1 kg of courgettes.
• 1 kg of white cabbage.
• 0.1 carrots.
• Two or three leaves of lavrushka.
• 5 black peppercorns.
• Salt optional.

Sauerkraut cooking process:

1. Cut the washed zucchini into small cubes of one centimeter, and chop the cabbage.
2. Grate carrots with large holes.
3. Place prepared zucchini, carrots and cabbage in a large saucepan, season with pepper, salt and add lavrushka to taste.
4. Mix everything, cover with a flat plate and press down (2 kg).
5. Do not touch for about three days in a cool place, and then put in glass jars.

Instant recipes

Ingredients:

Cooking method:

1. Wash the courgettes, remove the tips and cut into small circles.
2. Lay the zucchini in layers with dill, horseradish and garlic. Spicy food lovers can add hot peppers (no more than one pod).
3. The next step is to prepare the brine, for which you need to add lavrushka to the boiling water, salt and pepper to taste.
4. After filling with brine, sterilize covered for 10 minutes.
5. Roll up under the lid and cover.
6. After three days, put the jar in a cool place.

Now you know about quick cooking zucchini for the winter.

What else can you add?

To improve the taste of sauerkraut, you need to add to it:

• pepper;
• garlic;
• horseradish;
• Dill;
• and you can also add grape leaves;
• cherry, raspberry and currant leaves.

Storage

The container in which the fermented zucchini is located must be stored in a place where it is cold, for example, in a refrigerator or cellar. You can eat this vegetable in three days. After you put the vegetables in a jar, they must be poured in boiling water for 15 minutes.

Related Videos

Watch the video instruction on harvesting zucchini for the winter:

Conclusion

Zucchini usually has a shelf life of about four to five months. It is necessary to use the product in a timely manner, until its expiration date has expired. Only juicy and ripe vegetables should be used, as they have the property of becoming bitter in taste.

This vegetable, squash, is very famous and traditional in our country. You can cook a lot of different dishes from it. Zucchini is not only a very healthy vegetable, but also absorbs various substances containing toxins and excess fluid in the body. Sauerkraut is perfect with potatoes, meat, as well as one of the ingredients in a salad. Very economical salad.

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Sauerkraut for the winter is a simple and tasty appetizer that goes well with any dish as a side dish. The main condition under which vegetables can be stored for a long time is that the jars should be kept in a cool room. This could be a cellar or refrigerator. You can also prepare such an appetizer on everyday days to pamper your loved ones with delicious pickles.

Zucchini with currant and cherry leaves

You can ferment vegetables for every day without sterilization when the season of zucchini has begun. The recipes for this conservation are quite simple.

Required Ingredients:

• 1 kg of small zucchini;
• 3 cloves of garlic;
• A bunch of fresh dill;
• Currant leaves;
• Cherry leaves;
• Horseradish leaves;
• Boiled filtered water;
• 30 grams of coarsely ground table salt.

Cooking method without sterilization:

Vegetables are fermented according to this recipe, usually in a barrel. First you need to prepare vegetables and herbs. Everything needs to be thoroughly rinsed under running water, the zucchini should be cut into large circles, the dill should be finely chopped. It is better to take zucchini young and without seeds. Peel the garlic.

Next, we cook in this way: first you need to prepare the container. Currant and cherry leaves, horseradish leaves and peeled garlic are placed on the bottom. Then, you need to lay out the sliced ​​zucchini tightly. Top with chopped dill. Then, add salt and pour boiling water over everything.

Place the barrel in the refrigerator. After 3 - 4 days, the snack can be served at the table. Vegetables according to this recipe will turn out to be incredibly tasty.

Canned zucchini with carrots

Sauerkraut is ideal as a side dish for main courses, especially mashed potatoes or fish. What other recipes are there? For example, the way to prepare this carrot snack is pretty simple.

Required Ingredients:

• 2 kg of zucchini;
• 200 grams of carrots;
• Fresh dill;
• 10 grams of horseradish root;
• Hot pepper pod;
• Head of garlic;
• 55 grams of table salt;
• 1 liter of filtered water;
• Black peppercorns;
• Fresh currant and cherry leaves.

See also
Instant salted mushrooms at homeRead

Instant pickled vegetables:

Zucchini must be thoroughly rinsed and the stalk cut off, then cut into large rings. Peel the head of garlic, separate the cloves from each other and cut them into slices. Wash greens. Peel and grate the horseradish root. Chop the hot pepper into circles together with the seeds. Cut the carrots into rings.

To ferment zucchini in jars, the jars must first be sterilized. This is necessary to make the fermented zucchini last longer.

Put greens and hot pepper on the bottom of the jar. Lay out some of the zucchini. Then add garlic, carrots and some greens. Put the zucchini again. When the jar is full, lay out the grated horseradish root, dill and cover everything with salt. Pour boiled water over.

Cover and place something heavy on top. Leave for 10 days. At this time, brine will flow out of the jar, so it is recommended to put a deep cup under it. After 10 days, they can be rolled up and sent to the cellar.

This crispy appetizer is the perfect accompaniment to any meal.

Sauerkraut with cucumbers

There are various recipes for pickled zucchini, for example, with cucumbers. This is a light snack that the whole family will enjoy.

Required Ingredients:

• 4 young zucchini of medium size;
• Small cucumbers;
• 2 sprigs and a root of fresh parsley;
• A bunch of fresh dill;
• Celery;
• Horseradish leaves;
• Currant and cherry leaves;
• A sprig of tarragon;
• Black peppercorns;
• Head of garlic;
• Hot pepper (optional);
• 2 liters of filtered water;
• 55 grams of table salt;
• 10 grams of granulated sugar.

Method for preparing zucchini starter culture for the winter:

Prepared marinated zucchini as follows: rinse the vegetables thoroughly under running water. Cut the cucumbers from the side of the stalk. Cut the courgettes into rings. Wash the herbs, chop the parsley and dill. Finely chop the parsley root. Cut the garlic into slices.

In order not to be too sour in vegetables, you can not add acetic acid. How to prepare the pickle? For this, sugar and salt must be diluted in boiling water.

Put currant and cherry leaves, some greens, parsley root and garlic on the bottom of a saucepan or any other container. Then put the vegetables in the middle. Then put the remaining greens, hot peppers and peppercorns and lay out the vegetables. When the container is full, you can pour the marinade over the vegetables.

See also
Delicious grandma's recipe for how to salt watermelons in a barrel for the winterRead

Cover the container with a lid or cloth. Leave the zucchini to ferment for 4 days. After 4 days, vegetables can be put in jars and sent to the refrigerator.

According to this recipe, zucchini can be rolled up for the winter. To do this, after 4 days, drain the brine, strain it and boil it. Rinse zucchini and cucumbers under water along with spices, and then put in clean jars. Pour everything with marinade, after 7 minutes pour it out again and boil again. Repeat two more times. After that, the jars can be sterilized. When the jars are cool, they can be sent to the cellar.

Description

It is very simple and quick to cook pickled zucchini for the winter at home. They can be made both for everyday days, and immediately prepared in large quantities for the winter. It is allowed to store such a zucchini snack until the winter period both in jars and in a barrel. The main thing is that during storage, vegetables should be kept in a cool place at all times, for example, in the refrigerator or cellar.
This step-by-step recipe with a photo is also convenient because it manages to cook pickled zucchini in a quick way, and all because it is an instant recipe. And also, just below in the recipe, there is a step-by-step technological instruction. Given its detailed description, creating a zucchini snack at home will no doubt go off with a bang.
It is also worth paying attention to the fact that in this simple photo recipe we propose to preserve fermented zucchini for the winter without sterilization. Although vegetables are fermented in our case without the addition of vinegar, the preparation still does not require such heat treatment. You can not even doubt that a zucchini snack prepared and canned strictly according to this recipe will retain all its original properties and qualities until winter.
So, let's move on to creating a juicy and very tasty zucchini preparation for the winter!

Ingredients

Sauerkraut for the winter - a recipe

First, let's prepare all the vegetables and spices that are required in this recipe for making sauerkraut.

Now tamp the prepared jar with chopped zucchini. It is advisable to fill the container to the very top.

Add the required amount of salt and garlic chopped into slices to the workpiece. Salt for creating a zucchini snack, it is advisable to use the usual large.

Fill the prepared zucchini blank with boiling water. Then cover the jar of vegetables with a lid, and then leave the appetizer in this position for two or three days. During this time, the zucchini will acquire the necessary structure and taste.

After the specified time, the zucchini blank should be tightly closed with a lid and moved to the refrigerator for further storage.

If desired, sauerkraut can already be served at the table, because the cooking process at this stage is complete. Note to the hostesses! This sauerkraut zucchini appetizer goes well with various side dishes, as well as with fish main courses and homemade mashed potatoes. Bon Appetit!

In my family, crispy salted zucchini is loved even more than cucumbers. Therefore, I try to roll salted zucchini in jars annually for the winter. By making preserves in the summer, I significantly save on pickles in the winter. And it turns out deliciously, and pickles are always at hand - there is something to pamper households and guests on cold winter days. I will tell you about my most successful recipes for salting zucchini for the winter in jars for storage in an apartment in this article.

Salted zucchini for the winter in cans without sterilization "Crunchy"

This recipe for instant zucchini will appeal to those housewives who do not like to mess around with sterilization. In total, I spend no more than 60 minutes on salting zucchini.

Zucchini is a very healthy vegetable. If you regularly eat this delicious product and dishes from it, then the blood composition improves, the aging process of the skin and hair slows down, toxins and toxins are removed from the body. All this can be achieved by eating delicious homemade garlic pickles every day.

Let's take the following products:

• Zucchini - one and a half kg;
• Garlic - 4 cloves;
• Parsley - 4 branches;
• Salt and sugar - three tablespoons each;
• Vinegar - 6 tablespoons;
• Pepper - peas;
• Bay leaf - 2-3 pcs.

Initially, I rinse the vegetables thoroughly and cut them into slices up to 1 cm thick. Young zucchini do not need to be peeled.

1. I fill the vegetables with drinking water and leave them to soak for several hours. Then I drain the water.
2. At the bottom of a liter or three-liter jar, I spread the herbs, a few leaves of lavrushka, cloves of garlic and peppercorns. Top with a dense layer of slices of vegetables, pour boiling water and cover with a plastic lid.
3. After twenty minutes I drain the water from the jar into a separate bowl, sugar and salt to taste. I bring the future marinade to a boil and, already in boiling water, add vinegar.
4. I pour the brine into the jar, and then roll it up under the iron lid. I wrap the pickles in heat and keep them upside down until they cool completely.

Note to the hostess: you can add the leaves of fruit trees, as well as horseradish (leaves and root) to a jar of pickles. It all depends on your preference.

Salted zucchini for storage in the apartment are ready. It turns out quickly and delicious!

Cold method under a nylon cover

When guests unexpectedly come to us, I prepare young salted zucchini for the table. Vegetables are salted in a cold way without sterilization for only a few hours, so in the evening they can be safely served at the festive table.

To prepare a salt mixture for zucchini, it is enough to take sugar and salt in equal proportions. Then the zucchini are lightly salted.

Tip: if you like more salty vegetables, then sugar and salt for preparing the mixture should be taken in a 2/3 ratio.

From spices, you can take any mixture that you use to prepare other preparations for the winter.

I add ground dry herbs:

• Fennel;
• Basil;
• Kinza;
• Dill.

In order for vegetables to evenly absorb salt and spices, the prepared salt mixture must be thoroughly mixed.

I will also need young zucchini, the seeds of which have not yet hardened.

For 1 kg of zucchini, I take about a glass of salt mixture.

In addition to salt, sugar and herbs, I will need garlic (several cloves), lavrushka and red hot pepper. I dose the seasonings to taste.

You need to take a little water, just to slightly moisten the vegetables.

You will also need any deep dishes that can be tightly closed with a lid: a saucepan or plastic container for cold food.

Preparation:

1. In one bowl I pour a little running water, and in the other I mix sugar, salt and spices.
2. I cut the previously washed zucchini into slices up to three centimeters thick, dip them in water, and then roll them in a salty mixture.
3. Put the wrapped pieces of vegetables in a clean, dry container. Put greens, peppers and garlic cloves between the layers of zucchini slices.
4. After that, I tightly close the lid of the container or saucepan and put it in the refrigerator for several hours.

Tip: the more layers of sugar, salt and spices there are on the vegetables, the spicier they will be in the finished form.

Recipes for dry salting of zucchini using cold methods are very convenient, since pickles can be served after a few hours. In addition, there is no vinegar in zucchini, so even small children can eat them.

Bon Appetit!

Recipe for salted zucchini with a taste of milk mushrooms

The easiest and quickest way to handle a large volume of zucchini is to roll up salted zucchini in jars for the winter.

A neighbor advised me a recipe for salted zucchini with a taste of milk mushrooms. Having cooked vegetables on her advice, I was pleasantly surprised: vegetables turn out like milk mushrooms. Very tasty!

I will now share this simple recipe with you.

Let's take the following products:

• Zucchini - 2 kg;
• Carrots - 0.5 kg;
• Greens (parsley, dill) - to taste;
• Vegetable oil - half a glass;
• Vinegar - 70 g;
• Sugar - 1 tbsp. l .;
• Salt - 1.5 tbsp l .;
• Pepper - to taste;
• Garlic - 1 pc.

I cut the pre-washed zucchini like mushrooms - in quarters or half rings. A shredder helps a lot in this.

1. I peel the garlic and cut it into transverse slices. I add it to vegetables. Finely shredded greens and pour it into a cup of zucchini.
2. I cut the root vegetables of the carrots into slices, and then fry until golden brown with vegetable oil. I add carrots to the rest of the ingredients. Then I salt to taste.
3. After the vegetables have infused a little, I add vinegar, sugar and vegetable oil to them. If desired, you can also add ground black pepper to the vegetables. I mix everything.
4. Zucchini are salted for about eight hours at room temperature. Then, if I need to make supplies for the winter, I put the vegetables in jars and sterilize them.
5. But you can serve pickles to the table without preservation. I put pickled vegetables in jars under a nylon lid in a cold place, and after a day you can serve them to the table.

Tips for the hostess: it is not recommended to cook zucchini according to this recipe immediately after they are harvested, but several months after storage. If the zucchini is harvested for the winter, the pieces should be thicker (they will marinate better during storage).

Delicious crunchy zucchini, indistinguishable from mushrooms in taste, are ready. Bon Appetit!

Salted zucchini in Polish

Another delicious pickle recipe that my mom taught me is called “Polish Salted Zucchini”.

I use the following products for seaming:

• Zucchini - 1kg;
• Salt - 70 g;
• Garlic - 1/3 head;
• Water - 1 l;
• Coriander - 15 g of seeds;
• Lavrushka - to taste;
• Sugar - a teaspoon;
• Pepper is black and allspice.

I thoroughly rinse young zucchini and, having previously peeled them, cut a circle up to three centimeters thick.

1. I put the vegetables in an enamel bowl, sprinkling each layer with crushed garlic.
2. Now is the time to start preparing the marinade. In a saucepan, I pour a liter of water, salt, sugar and pour the seasonings included in this recipe. I cook the filling over low heat for about fifteen minutes.
3. I wait for the marinade to cool, and then pour the zucchini on it. I put a plate with oppression on top of the vegetables and remove the enamel dishes in a warm place for three to four days. This time is quite enough for zucchini fermentation.
4. When the zucchini is salted, I transfer them to a glass jar under a nylon lid and put them in the refrigerator. If I make preparations for the winter, then I sterilize the zucchini.

Tip: Pickles can also be microwave sterilized. To do this, I put vegetables and pour the marinade into jars up to the shoulders. I bring it to a boil in the microwave at full power, and then, as usual, close it with a sterilized lid.

Delicious crunchy Polish zucchini are ready. You can serve it to the table!

Quick salted zucchini in a bag

On hot summer days, I do not like to treat my household to fatty mayonnaise salads, but I try to cook something light and healthy. Lightly salted zucchini cooked in a package is very tasty, easy and convenient. No need to mess around with canning in the kitchen. I prepared it and after a few hours you can serve it to the table. So let's get started!

Required products:

• Zucchini - 1 kg;
• Pepper - to taste;
• Greens - parsley, dill;
• Salt - 35 g;
• Sugar - 1 tsp;
• Garlic - ½ head;
• Lemon juice - a tablespoon.

Tip: If you want the zucchini to salt out faster, cut them as thin as possible.

1. I wash the vegetables thoroughly and cut them into thin slices (no more than 5 millimeters thick).
2. Then I take a regular food bag and put the vegetables in it. To prevent the brine from leaking out, for reinsurance, you can take 2 packages at once (one into the other).
3. I add finely chopped garlic and herbs to vegetables. If you like spicy, then you can add a few rings of hot pepper.
4. Then I pour sugar, salt and lemon juice directly into the bag.
5. I shake the tied bag thoroughly, and then put it in a cool place for six to seven hours.
6. While the zucchini is salting, the bag will need to be shaken a few more times.
7. After 8 hours, lightly salted zucchini with potatoes or chicken can be served. Lick your fingers!

In this article, I described the most common recipes for salted zucchini in jars for the winter, which I cook annually. But you can always experiment and add new ingredients. So why not give it a try ?!