Zucchini for the winter is a great way to keep all the nutrients and vitamins in the zucchini until winter. When you cook zucchini for the winter according to proven and best recipes, the preservation of zucchini is very tasty and it is, perhaps, a real folk favorite among vegetables, such as zucchini. To preserve the harvest of zucchini, they make homemade winter preparations from them, which we will do now. So let's get started!

Preparations from zucchini for the winter: Golden recipes

Zucchini is a unique product that makes up a large part of winter supplies. Like cucumbers, they practically do not have their own bright taste, and this 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, with the addition of garlic and all kinds of spices. Jam and stewed fruit are prepared from zucchini, they are pickled (like cucumbers and mushrooms) and salted.

In the zucchini season, we all deal with winter harvesting, and despite the fact that time dictates our fashion for frozen foods, and many attribute preservation to remnants of the post-Soviet past, harvesting vegetables and fruits in the “canning format” is still relevant.

On cold winter nights, it’s so nice to open a jar of zucchini salad, or just spread zucchini caviar on bread. The zucchini season is quickly ending, but these delicious vitamin vegetables can be easily stored until spring. The main thing is to choose the right method of preserving the product. You can do with a variety of additives billets of zucchini for the winter.

Harvesting for the winter is a good thing, but it can also be enjoyable. Remember what a harvesting season usually starts with? You need to find the recipes that are best tested, prepare the cans and other containers, and then slowly buy everything you need and make preparations.

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 billets are a healthy and tasty product that is easy to prepare (and, moreover, very inexpensive). Read recipes, choose the ones you like and cook for health!

Korean zucchini for the winter: a recipe and all the secrets

Korean-style pickled vegetables have been remembered since childhood. Bright pepper notes tightly entered our lives and won a large niche in the blanks.

Korean zucchini for the winter is probably one of the most delicious snacks. It turns out spicy, suitable for a festive table, and for a family dinner.

In general, there are now many different recipes in Korean. Korean cuisine is one of the most ancient and colorful cuisines in the world. She is characterized by moderately spicy dishes, which are very popular with many.

In addition, Korean cuisine can be considered one of the most useful, since vegetables and herbs occupy a special place in it and are used in the preparation of almost all dishes. Let's make zucchini in Korean for the winter. The most delicious recipe will explain all the details in steps.

Ingredients:

• Zucchini - 2.5 kg.;
• Bulgarian pepper - 0.5 kg.;
• Onion - 0.5 kg.;
• Garlic - 200 g;
• Carrots - 1 kg.;
• Vinegar 9% - 150 ml .;
• Vegetable oil - 1 cup;
• Seasoning for carrots in Korean - 20 g;
• Sugar - 3/4 cup (210 g);
• Salt - 2 tbsp. l

Seasoning for carrots in Korean gives this appetizer a characteristic taste, the site recommends cooking according to this recipe. Moreover, such an appetizer is not difficult to prepare.

Cooking method:

1. 1. We remove the peel from the zucchini and remove the seeds (if the zucchini is more mature). With young zucchini, everything is easier - just peel off. Zucchini cut into circles;

If you want to cook crispy zucchini, do not cut them too thinly. The thickness of each circle should be at least 1 cm.

1. 1. Bell pepper can be cut into strips, onions in half rings. Carrots can be grated on a special Korean carrot grater or thin plates using a vegetable peeler;
   2. We put all the vegetables in a deep bowl. Pass the garlic through a press and add to the rest of the vegetables;
   3. Pour vinegar, add salt and sugar and seasoning for Korean carrots;

If you do not have a ready seasoning for Korean carrots - it does not matter. Just add ground red pepper and coriander to the salad.

1. We heat the vegetable oil and fill the salad with hot oil. Mix well, if coping with a spoon, fine. When there are a lot of vegetables and they are cut larger, it is more convenient to mix with your hands. And at the same time, you can knead a little vegetables to become softer and juicier;
2. Now you need to give time for this salad to marinate. We cover the dishes with the salad with a clean towel and leave at room temperature for 3 hours. During this time, vegetables will secrete juice, pickle and absorb the flavor of seasonings;
3. Mix the salad well and put it in cleanly washed jars. We put cans with salad in a pot with warm water. We bring the water to a boil and sterilize the jars for 15-30 minutes, depending on their volume. Separately boil the lids;
4. We roll the salad in Korean with lids, turn the cans over and cover with something warm.

What can be added to Korean-style zucchini for the winter?

A hit of additives is juicy and beautiful bell pepper. 3-4 pieces are enough for the amount from our recipe. medium size. Looks great green pepper, and red will provide maximum sweetness to the finished salad.

How to cook seasoning with your own hands?

All spices from the set for Korean carrots are individually sold in large supermarkets on racks with spices. We take out a coffee grinder or mortar and grind it into powder:

• Black pepper peas - 1 tsp;
• Powdered chili (if you like hot) - on the tip of a knife;
• Coriander seeds - 1 tsp;
• Dried garlic (possible in granules) - 1 tsp.

1. Korean zucchini salad will get an original taste if you add lightly fried sesame seeds to it.

2. To make the zucchini in the salad elastic and crispy, be sure to squeeze them slightly after washing.

3. It is best to mix Korean zucchini salad ingredients with your hands.

4. Before you roll it in jars, it makes sense to taste the salad and, if something is missing, then add spices to taste.

Marinated zucchini for the winter: crispy and tasty

The peculiarity of zucchini is that they are combined with any vegetables and, like chameleons, acquire their taste. Therefore, it will not be difficult for the housewife to cook pickled zucchini to her taste, adding to them her favorite spices, spices and vegetables.

Spices and spices turn simple products into an amazing ensemble, fragrant and delicious. Even banal pickled zucchini can be a terrific dish. Especially if you open a jar of vegetables in the middle of a cold winter.

Pickled spicy zucchini can be used as a side dish for any dishes. Or prepare them for long-term storage. Many love zucchini dishes. They are fried, and baked, and canned for the winter in different variations.

Winter squash marinated for the winter comes out no worse than pickled cucumbers. They turn out the same and delicious, and crispy.

Therefore, marinated zucchini in winter can be offered to guests for a holiday as a delicious snack or put on the table for a family quiet dinner. Next, consider the simplest recipe for pickled zucchini.

Ingredients:

• Zucchini - 1.5 kg.;
• Garlic - 10 cloves;
• A mixture of peppers - 2 tsp;
• Bay leaf - 8 pcs.;
• Parsley - 1 bunch;
• Carnation - 10 buds;
• Dill - 1 bunch;
• Ground coriander - 1 tsp;
• Vinegar 9% - 80 ml.;
• Sugar - 8 tsp;
• Salt - 4 tsp;
• Water - 1.2 l.

Cooking method:

1. You can start with greens. From it, purely washed, sent in a colander, for the period that other products will be prepared, all unnecessary liquid will drain;
2. While you can do marinade. Bring water to a boil for him. Then add bay leaf to it, spices and spices mixed together;
3. When the mass boils, pour vinegar into the pan;
4. Remove the dishes from the heat, introduce the butter into the hot marinade, stirring well;
5. While the aromatic liquid cools, you can prepare for marinating zucchini, herbs and garlic;
6. Remove the skin from zucchini, garlic - top peel, disassemble it into slices. Cut in small pieces;
7. Since the zucchini is young, they are still miniature, very tender seeds, they will practically not affect the taste, therefore they can not be removed. Cut the whole vegetable into thin strips;
8. Grind greens;
9. Mix chopped foods in a 3-4 liter pan, better enameled;
10. Pour the resulting mixture with marinade, even if it has not completely cooled. When the whole mixture reaches room temperature, it is necessary to remove it for a day in the refrigerator;
11. Before you lay out the marinated zucchini in jars, both containers and lids should be sterilized;
12. Arrange the finished mixture and seal the jars. Now you can put them in a more reliable place, where there is no sunlight and quite cool.

Zucchini salad for the winter - step by step recipe

Spicy zucchini salad cooked today is a delicious homemade preparation that is easy to prepare and affordable for everyone. To prepare it for the winter, you do not need much time.

Zucchini salad has a spicy and, at the same time, delicately sweet taste. With the onset of the ripe zucchini season, they just don’t do anything with them: they are stewed, stuffed, fried, added to soups, salads or served on the table in the form of a casserole.

If in summer we get everything we need, then with the advent of cold weather things are different. In order to please the family with goodies at any time of the year, in summer it is necessary to prepare a salad of zucchini for the winter. Also, marinated squash salad does not lose all its beneficial properties.

Usually, the taste of the finished dish depends on how to make a salad of zucchini for the winter. Various seasonings and other components allow you to achieve any taste - sour, spicy, salty or sweet.

To preserve the zucchini, first prepare the marinade, in which ordinary vinegar, sunflower or olive oil, sugar, salt, as well as garlic and dill for flavor are added. For a salad, along with zucchini, chop onions and carrots, which are thoroughly mixed, poured with a ready-made marinade and put on a stove.

Zucchini salads are good in that they can be combined with almost any vegetable. Preservation with the addition of tomatoes and peppers is an excellent option as a side dish. Zucchini can be cut into straws, slices or cubes, the last option was used in our next recipe.

Ingredients:

• Zucchini peeled - 3 kg.;
• Sweet pepper - 3 pcs.;
• Tomatoes - 1.5 kg.;
• Vegetable oil - 0.5 cups;
• Vinegar 9% - 4-5 tbsp. l .;
• Ground black pepper - to taste;
• Garlic - 100 g;
• Sugar - 1 cup;
• Salt - 4 tbsp. l

Cooking method:

1. The first step is to cut the zucchini into cubes, which can be done in a matter of seconds by kitchen assistants - multi-cutters, food processors, meat grinders;
2. Next, you need to rinse the peppers, after which they are cleaned of seeds and cut into cubes again, like zucchini;
3. 1.5 kg Tomatoes need to be crushed to a liquid consistency. If the presence of tomato peel is unacceptable, the mass is passed through a sieve. To speed up the process of draining tomato gruel, it is gently stirred;
4. Next, you need to prepare the garlic - peel the cloves and then rub on a fine grater or use a blender;
5. The second stage is to prepare cans for preservation. Dishes are sterilized or washed in a dishwasher at high temperatures. You should also take care of the covers - fill them with water and boil;
6. The third stage is the preparation of preservation. Shredded garlic is poured into the tomato gruel, after which the pan is put on the stove and brought to a boil. In the process of cooking, salt and sugar are added there;
7. While the tomato sauce is cooked, all the sliced \u200b\u200bzucchini and pepper are added to it;
8. After boiling, pour vegetable oil and table vinegar into the pan, and let the salad cook for 40 minutes;
9. At the end of cooking, add ground black pepper and mix everything well. The salad is laid out in clean jars, rolled up and set down with a lid.

Caviar for winter from zucchini - a simple recipe for squash caviar

Zucchini caviar, which is perfectly stored in the winter, is not only a delicious winter snack, but also a great way to process zucchini. There are a lot of recipes for squash caviar: probably as many as there are women in this world.

After all, each adds something different to the recipe and gets a completely new product to taste. Delicious caviar for the winter from zucchini, cooked according to this recipe, will turn out to be incredibly tasty. And it’s amazingly beautiful and it will look amazing on the table.

Ingredients:

• Zucchini - 1 kg.;
• Tomatoes - 300 g;
• Onion - 300 g;
• Carrots - 300 g;
• Garlic - 1 head;
• Vinegar - 1/4 cup;
• Sunflower oil - 0.5 cups;
• Ground black pepper - to taste;
• Sugar - to taste;
• Salt to taste.

Cooking method:

1. To cook according to this recipe, take a five-liter pan with a thick bottom to place the whole mixture of chopped vegetables;
2. We observe the basic principle of preparation: we put the harder and denser vegetables first, and those that are soft and quickly cooked last;
3. We put the pan on medium heat, pour the oil. We wash all the vegetables, peel and cut into cubes;
4. Cut the carrots lengthwise into four parts, then cut into small cubes. We send it to the pan, to slightly hot oil;
5. Onion and garlic are cut into small cubes and sent to the pan;
6. We cut young zucchini into cubes together with a juicy peel. If you get old, remove the seeds with a spoon;
7. Stew vegetables on low heat. Carrots become soft and let juice, onions should become transparent;
8. Top with sliced \u200b\u200bzucchini;
9. Next come peeled and chopped tomatoes. As you noticed, we did not put salt intentionally. It gives a large amount of liquid, which we do not need at all;
10. Stew vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then in hot form we transfer the mixture to a food processor;
11. Grind the vegetables with a blender until mashed. It turned out to be a beautiful light brown color, delicate texture, airy. We put everything back into the pan, and now we will bring it to the desired taste and density;
12. Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for light bitterness. As well as salt and sugar. Mix everything thoroughly, boil for 5 minutes. If the caviar turned out to be liquidish, boil until the desired density;
13. We lay out hot, in prepared sterilized jars. We close with boiled lids, turn upside down and cover with a blanket, for slow cooling. Store in a cool cellar.

After laying in the jars, a part of the product always remains. Let it brew for 15-20 minutes and cool. And now we spread on a slice of black bread and eat with pleasure. Bon Appetit!

Zucchini You'll Lick Your Zucchini - A Delicious Harvest for the Winter

The zucchini “You'll lick your fingers” is delicious, and cooking them is pretty easy.

Ingredients:

• Zucchini peeled - 3 kg.;
• Tomatoes - 0.5 kg.;
• Bulgarian pepper (red, sweet) - 1 kg.;
• Garlic - 2 heads;
• Chili pepper - 2 pcs.;
• Refined oil - 1 cup;
• Vinegar 9% - 0.5 cups;
• Sugar - 1 cup;
• Salt - 2 tbsp.

Cooking method:

1. Cut the zucchini coarsely (this is necessary so that the zucchini does not boil apart in the process);
2. Tomatoes and peppers are turned into mashed potatoes with a blender or meat grinder, put in a stewpan, sprinkled with salt, sugar, pour the same oil there, put chopped garlic (you can turn it with tomatoes and pepper in a meat grinder or blender). The mixture must be mixed well;
3. In the stewpan with the vegetable mixture, put the zucchini, mix well, close the 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 you need to make the fire smaller);
5. Then we put vinegar, mix, warm for two minutes and put it in banks (previously sterilized), then roll up.

Zucchini like mushrooms: a step-by-step recipe for winter

Doing homework for the winter is a real art. After all, you need not only to make vegetables tasty and unusual, but also to preserve all the useful properties in them. Zucchini like mushrooms is a recipe for the winter that will surprise with its simplicity. Vegetables are very nutritious, aromatic, with a refined aftertaste.

Ingredients:

• Zucchini - 1.6 kg.;
• Vegetable oil - 130 g;
• Vinegar 9% - 0.6 cups;
• Garlic - 6 cloves;
• Ground pepper - 1 tsp;
• A mixture of dill with parsley - 70 g;
• Sugar - 2.5 tbsp. l .;
• Iodized salt - 1.5 tbsp. l

Cooking method:

1. Zucchini thoroughly rinse in cool water, free from the peel and core. It is necessary to carefully cut out all the bones, otherwise the effect of breasts will not be achieved;
2. Chop zucchini with oblong slices;
3. Free the garlic from the husk, cut into squares;
4. Rinse dill and parsley in cool water, chop finely;
5. Zucchini slices mixed with salt, pepper, granulated sugar, garlic and chopped herbs. Pour vinegar and oil. Stir gently. Put in a shaded place for 6-7 hours;
6. Rinse jars with lids, wipe and sterilize;
7. Put the prepared vegetables in jars, pour the liquid formed on top. Cover tightly with lids and put in warm water so that it covers the shoulders of the can. Sterilize for 6-7 minutes;
8. Roll up cans, turn upside down and put on a flat surface. Top can be covered with a warm blanket;
9. So we have prepared zucchini as mushrooms for the winter. After the banks have cooled, it is recommended to place them in the cellar, basement or any dark place.

Funky zucchini with taste

The billet can be served as a cold appetizer or as a side dish for meat, poultry, sea fish.

Funky zucchini (like mushrooms) for the winter - very tasty

Let's cook zucchini like mushrooms - an unusually aromatic and very tasty vegetable snack. And in fact, in this form, delicate, but at the same time elastic pieces of zucchini resemble mushrooms in some way.

A lot of garlic and dill make the harvest even more interesting, and the taste-balanced marinade is pleasant and not too sharp. Be sure to prepare zucchini like mushrooms for the winter - this is a great appetizer, especially for hot potatoes.

For pickling, only young, strong zucchini are suitable, with still green skin and small, barely formed seeds. They go well with garlic and with fresh dill, especially fragrant in early summer.

Preparing for the sunset is based on the salad principle, that is, first all the ingredients are cut, then seasoned with spices, vinegar and oil and infused for several hours until they give a lot of their own juice.

After that, it remains only to sterilize the cans, let them evaporate under the covers, and you can send them for storage to the basement, where the zucchini pickled for the winter will calmly stand until the next harvest.

Ingredients:

• Zucchini - 3 kg.;
• Carrots - 3 pcs.;
• Dill - a bunch;
• Parsley - a bunch;
• Garlic - 2 heads;
• Vegetable oil - 100 ml .;
• Vinegar 9% - 100 ml .;
• Ground black pepper - 1 tbsp. l .;
• Sugar - half a cup;
• Salt - 2 tbsp. l

Cooking method:

1. To begin, prepare the zucchini: they need to be washed, peeled and cut into large pieces or cubes;
2. Young zucchini are much better for this recipe. If you have overripe zucchini, then you need to remove large seeds from them;
3. Next, the carrots need to be washed, peeled and cut into thin circles;
4. Prepare the garlic: it needs to be peeled and cut into a small cube (you can use a knife or use a grater, press);
5. We turn to dill: it needs to be washed, dried from excess fluid and cut;
6. We take parsley and also, like dill, wash, dry and chop;
7. After all the ingredients are cut, take a convenient pan and pour zucchini, carrots, garlic, parsley and dill into it;
8. Add half a glass of sugar, two tablespoons of salt and one tablespoon of ground black pepper to the vegetables in the pan;
9. After that, add one hundred grams of vegetable oil and 100 g of 9% vinegar. All ingredients are thoroughly mixed;
10. When all the ingredients are well mixed, you need to cover them and leave to marinate for 3 hours;
11. After the vegetables are pickled, they must be put in jars to the top, the juice from vegetables remaining in the saucepan must be poured into banks;
12. We proceed to sterilization. Pour water into the pan, put the cans (the water should not reach the top of the cans a little so that it does not get into the cans when boiling), covered with lids, and send to the fire. Sterilize the jars for 15 minutes (after boiling water in a pan);
13. After 15 minutes have passed, you need to get the cans out of the pan and roll up the lids;
14. Flip the rolled cans upside down, to see that juice does not flow out of them: they should be tightly closed. Next, cover the banks for a day with a blanket.

Funky zucchini with mushroom flavor for the winter - ready: you need to store them in a cool dark place. Zucchini prepared in this way will become an original and piquant appetizer, which can be served with potatoes or meat dishes.

Fried zucchini for the winter: a step-by-step recipe for cooking

Fried zucchini is a favorite dish of many, therefore, as soon as the first vegetables appear, every housewife tries to cook it. Harvesting will allow you to enjoy it even in winter.

But their zucchini in the garden are only in the summer, but what if the zucchini wants to eat all year round? The answer is obvious to everyone - fried zucchini for the winter, lick your fingers, how delicious!

Yes, and you can find many recipes. We hope that this golden recipe and advice on how to close fried zucchini for the winter will be useful, and each of you will choose the most delicious recipe for yourself and your loved ones.

Ingredients:

• Zucchini - 1 kg.;
• Garlic - 1 head;
• Dill or parsley - bunch;
• Vegetable oil - 100 ml .;
• Vinegar 9% - 50 ml .;
• Salt to taste (15-20 g.).

Cooking method:

1. For this workpiece, it is better to take long and thin zucchini so that the circles turn out the same. Wash my vegetable, wipe it with a kitchen towel and cut it into circles a centimeter thick;
2. Rub each circle with salt and leave for 15 minutes;
3. Lubricate the pan with lean oil, heat well and spread in one layer of zucchini. Fry until golden brown, then turn over and brown on the back side. If necessary, add oil in the cooking process;
4. Wash greens, dry and finely chop. Free the garlic from the husks, chop through a press. Bring the oil to a boil, cool and combine with greens;
5. Pour a little oil with greens into each clean sterile jar and fill it with fried zucchini, pouring each layer with garlic. Tamp so that the oil is on top;
6. Pour in the vinegar. Cover with lids and sterilize in a wide pan for half an hour. Roll up the banks and cool.

Harvesting can be done in another way. To do this, dip the zucchini circles in oil with herbs and put them in a jar, tamping tightly.

Ankle Bens Salad from Zucchini for the Winter: Recipe

Many since childhood remember the taste of Ankle Bens salad from zucchini. It goes well with various dishes, and the delicate vegetables that make up it just melt in your mouth.

Modern housewives still make Ankle Bens salad from zucchini for the winter to enjoy its great taste. Several recipes are known for preparing such a dish, each of which uses a specific set of ingredients. The hostess needs to choose a combination of vegetables and seasonings for squash salad to her taste.

Meat dishes and poultry harmonize with a zucchini salad called Ankle Bens. It has an original sweet and sour taste with a speck.

Ankle Bens salad from zucchini is rich in vitamins, as fresh vegetables are used for its preparation. It will improve the taste of meat, and also goes well with fried potatoes. With Ankle Bens zucchini salad, winter evenings will be more enjoyable.

Ingredients (4.5 liters of the finished product):

• Zucchini - 2 kg.;
• Tomatoes - 2.5 kg.;
• Bulgarian pepper - 1 kg.;
• Garlic - 200 g;
• Vinegar 9% - 50 ml .;
• Vegetable oil - 200 ml .;
• Sugar - 200 g;
• Salt - 40 g.

Cooking method:

1. Prepare the vegetables, zucchini and garlic, peel, remove the seeds from the pepper, remove the seals from the tomatoes in the area of \u200b\u200bthe stalk;
2. Cut the tomatoes into regular slices and mince them;
3. Zucchini cut into small cubes and fold into a cauldron;
4. Mix the tomato mass with salt and sugar, vegetable oil;
5. Pour in the tomato mass of the zucchini and put on fire;
6. Simmer on low heat, not forgetting to mix, half an hour;
7. Cut pepper into small squares;
8. Add pepper to zucchini and simmer another quarter of an hour;
9. Crush garlic cloves with a special press;
10. Add garlic to vegetables, pour in vinegar;
11. After extinguishing for another 5 minutes, remove the salad pot from the stove and place in sterilized jars;
12. Roll up the cans with metal lids using a special key, turn over and leave to cool. There is no need to cover anything, since the vegetables have undergone sufficient heat treatment.

After cooling the cans, all that remains is to put them in the pantry. This salad resembles a thick sauce with slices of vegetables - zucchini and pepper. It has a pronounced garlic taste and aroma, refers to savory foods.

Marinated crispy zucchini for the winter. Amaze your friends!

Zucchini for the disappeared tribes of the North American Indians was the second bread. They probably knew many ways of preparing dishes from long-term zucchini. Unfortunately, these recipes are not available to us right now. But other tasty dishes from zucchini appeared: our housewives mastered the recipes for caviar, hodgepodge, salads, stuffed zucchini, and also learned how to make jam, “turn” zucchini into pineapples and mushrooms. Recipes of zucchini dishes in Asian and Mediterranean style are in the culinary notebook of every woman, because they are common in foreign cuisine. This vegetable is happily harvested for future use in many ways.

Now, in order to save valuable time, we just recall the most interesting recipes, and while the harvest season of zucchini is in full swing, we will try to stock up on delicious dishes to the maximum. Indeed, zucchini is a valuable and low-calorie product, and in summer it is also the most budget-friendly version of delicious, varied preparations for the winter.

Preparations from zucchini for the winter - the main technological moments

Since the article will discuss all kinds of dishes and methods of preparation, we will focus on two general issues related to all types of preservation: the choice of fruits and the main properties of the product, which are affected by the biochemical composition of zucchini and cooking methods.

Zucchini of any kind, including zucchini, squash, which also belong to the pumpkin family, and have similar taste and culinary properties, are suitable for canning. The neutral taste of delicate fiber is in harmony with any ingredients. For the preparation of salads, appetizers, assorted vegetables with zucchini, it is preferable to select "young" fruits, at a time when the process of seed formation is just beginning inside the fruit. Such vegetables contain more vitamin C, less coarse fiber.

At the stage of biological maturity, zucchini and zucchini become less juicy, the flesh coarsens, and the skin, which contains the largest amount of nutrients, becomes so hard that it has to be cut. But in mature fruits, the concentration of pectin is much higher, and it is a natural preservative, known in the food industry as E-440 additive, which increases the shelf life of the workpieces.

Zucchini is easy to cook: their absolutely neutral taste allows you to use any additional ingredients, seasonings and spices, as well as sugar, honey, fruits - for making jam or jam. Juicy fruits in combination with zucchini do not have to be boiled for a long time, since the pectin contained in them binds the juices of other fruits and vegetables. Under the conditions of sterility during preservation, some blanks from zucchini can not be pasteurized. It is important to consider the biochemical properties of pectin.

Remember!   With prolonged heat treatment, pectin is destroyed, losing gelling properties. Also, a large amount of acid should not be added to zucchini blanks if it is necessary to thicken the dish - a high concentration of acid neutralizes the effect of pectin.

Acetic, citric, and malic acids are also preservatives present in peppers, tomatoes, and in almost all vegetables, which are part of zucchini preparations. These acids are added to the blanks taking into account the natural taste of vegetables, and when preserving vegetables rich in pectin, its interaction with acids should also be taken into account.

Salt and sugar are also natural preservatives that affect the taste of vegetables and the properties of pectin, but, unlike acids, they enhance its astringent effect. In addition to the listed natural preservatives, many spices, spicy roots and leafy vegetables have antiseptic and antimicrobial properties. Therefore, winter preparations from zucchini are perfectly stored even at room temperature.

The nostalgic recipe from which the introduction of zucchini to the assortment of homemade preparations of the entire post-Soviet space began, opens a list of the most popular dishes. Both in industrial production and in home cooking, the most popular workpiece has many cooking options. We will choose the most optimal, classic way, without adding tomato paste, mayonnaise and other original additives. Having mastered this recipe, each housewife can then easily change it to her taste.

Ingredients:

• Zucchini 2 kg
• Onion 1 kg
• Red carrots 1 kg
• Refined Vegetable Oil 200 ml
• Table vinegar 100 ml
• Ground coriander, red and black pepper - to taste
• Turmeric Powder - 4 gr.
• Sugar, salt - to taste
• Water 500 ml

Cooking:

1. Wash onions and carrots, peel and chop. Fry separately in a deep pan with added vegetable oil. When frying carrots, add 2-3 tablespoons of sugar - it will give brightness and a pleasant caramel taste to the vegetable.
2. Transfer the fried vegetables to a pan with a thick bottom.
3. Fruits of any maturity stage are suitable for zucchini caviar, but peeled seeds and seeds must be removed from overripe zucchini. Cut the prepared vegetables into cubes, pass in a frying pan, until soft and a light golden crust appears. Do not forget to add oil. If the fruit is not juicy enough, add water.
4. Transfer zucchini to onions and carrots. Place the pot on low heat. To prevent vegetables from burning, pour water, cover and simmer for 20 minutes.
5. Stew caviar during stewing.
6. Add sugar, salt and spices. Please note that turmeric powder is an excellent natural antiseptic that has a slight characteristic odor and colors the dish bright yellow. In squash caviar, this root is very appropriate, and its antiseptic properties greatly facilitate the storage of the product.
7. Grind the hot mass to a puree condition using a blender, simmer another 5 minutes. Add vinegar to the finished dish, mix, and immediately remove the pan from the stove: after adding vinegar, do not heat the eggs so that the alcohol contained in the vinegar does not evaporate and the acid does not destroy pectin.
8. Pack in sterile warmed jars. Cork and flip immediately.

Note!   Hot caviar has a slightly liquid consistency and thickens after cooling. Do not try too hard to evaporate moisture from the product, so that when packing in cans, caviar evenly fills the container without leaving air bubbles.

A good and easy to prepare winter snack is pickled zucchini. In addition, such a preparation in a classic marinade can replace cucumbers in salads and vinaigrettes, and various additives from spicy ingredients (cumin, coriander, cloves, zest) will make each jar of pickled zucchini unique.

Ingredients per 1 jar (1 L):

• Water 0.5 L
• Salt 8 gr.
• Sugar 15 gr.
• Table vinegar 30 ml
• Zucchini 700 gr.

Spicy additives - to taste:

• Peppercorns (black and allspice)
• Clove
• Coriander, Dill, Mustard Seeds
• Leaves of laurel, currant, cherry
• Horseradish root, parsley, celery, ginger
• Hot peppers

Cooking:

1. Put prepared spices on the bottom of sterile dishes.
2. Wash young zucchini or small zucchini. Cut into circles, 1 cm thick. Tightly place the pieces in a jar.
3. Boil the water and dissolve the salt and sugar in it.
4. Pour zucchini with hot solution (95-98 ° C). Vegetables should be completely covered with water.
5. Cover and pasteurize the jar in boiling water for 20 minutes, and then immediately seal. Cooling is air.

Try replacing the water with tomato juice or sauce to get a delicious and original side dish for winter meat dishes.

Real pineapples still remain a tempting exotic in our area, but sometimes you want to cook an original salad with pineapples or treat your loved ones with a delicious dessert. The proposed recipe differs from most of the options scattered on the net - there is no vanilla in the list of ingredients. Agree that in a salad with chicken and pineapple, the smell of vanilla is not appropriate. And real pineapples do not smell like vanilla - their aroma is more reminiscent of strawberries and citruses.

Ingredients:

• Large zucchini 2 kg
• Pineapple Juice 1.5 L
• Lemon juice (fresh) 150 ml
• Sugar 200 gr.

Cooking:

1. For this recipe, select ripe and large fruits, so that their diameter is the same as that of small pineapples. Wash, remove the peel, cut into rings, removing the core with any recess of a suitable diameter.
2. From sparse juice and sugar, cook sparse syrup. Do not forget to remove the foam!
3. Blanch the prepared rings for 5 minutes in the prepared syrup, put in sterile, hot and dry jars. You can not sterilize.

Secrets of an experienced housewife!   To “pineapples” looked bright and appetizing in the tank, add a pinch of saffron and orange zest to the syrup. Boil the syrup until a saturated yellow color is formed, then strain and continue to blanch the fruit.

Cut the cut middle of pineapples into gruel, put into small bags and freeze - in winter, use mashed potatoes as a rejuvenating and firming face mask, defrosting bags one at a time, as needed, and applying mass on the face for 20 minutes.

As mentioned above, zucchini has a neutral taste and contains pectin, which means that when combined with oranges and other juicy fruits, they acquire a similar taste and smell. In addition, pectin will save the hostess from the tedious and lengthy process of cooking jam, and the syrup will turn out so thick that winter jam is useful even for topping, in pies.

Ingredients:

• For sugar syrup:
• water and sugar, in equal parts, 500 gr.;
• citric acid 4 gr.
• Oranges 1.5 kg
• Zucchini 1 kg

Cooking:

1. Cook thick syrup from water and sugar: the drop should harden on a saucer. To prevent the syrup from sugaring, add citric acid when boiling.
2. In the hot syrup, put the orange zest, peeled slices of oranges and peeled zucchini, sliced \u200b\u200bin half rings. The shape of the sliced \u200b\u200bfruit can be changed as desired.
3. Boil oranges and zucchini in syrup for 20 minutes, over low heat. Pack hot in jars.

If you want to get a thicker jam, similar to marmalade, the cooking process can be repeated 3 times, allowing the jam to cool completely. But in this case, the zest must also be added at the end of cooking to preserve the aroma - the ether escapes when heated.

For those who love mushrooms, but know that this food is heavy and useless, the recipe for caviar from zucchini with mushroom flavor is suitable. Mushrooms as part of this recipe, it is true, but only in order to create the illusion of a mushroom dish, and the main ingredient is a dietary vegetable from the pumpkin family.

Ingredients:

• Zucchini 1.8 kg
• Onions 600 gr.
• Vegetable oil, deodorized 300 ml
• Mushroom seasoning 20 gr.
• Dried porcini mushrooms (powder) 50 gr.
• Ground black pepper 10 gr.
• Table vinegar 75 ml
• Salt to taste

Cooking:

1. Wash the vegetables, peel and cut into small cubes.
2. Fry in a pan until golden brown in vegetable oil. Add pepper, seasoning, chopped porcini mushrooms. If necessary, salt. At the end of the stew add vinegar and mix.
3. Warm sterile jars. Pack hot caviar in jars and seal immediately. The pasteurization time of cans, with a capacity of 0.5 l - 30 minutes.

Cooking Tips!

• If desired, chopped dill and carrots can be added to the dish.
• For this dish, choose zucchini with dense pulp, not overripe.
• If you have free time and great patience, you can surprise guests or relatives with an unusual cut of zucchini for caviar with the taste of mushrooms. Often mushrooms are cut into plates - cut the squash along the plates, and then squeeze the curly pieces out of the pulp using the “mushroom” cookie cutter. Watching the surprise of guests trying such a treat is very interesting!

The next recipe for zucchini harvesting is an analogy of a spicy Caucasian eggplant appetizer. These vegetables do not have botanical similarities, but spicy dressing makes their differences completely invisible.

Ingredients:

• Zucchini 3 kg
• Red hot pepper 2 pcs.
• Garlic 150 gr.
• Vinegar 9% 180 ml
• Salt 30 gr.
• Parsley and cilantro 100 gr.
• Frying oil

Cooking:

1. Prepared zucchini cut into slices. Sauté until golden brown.
2. Grind garlic, pepper into gruel, chop greens. Combine the components, add vinegar, salt. Shuffle.
3. Place the fried zucchini in jars, smearing each layer with a sharp dressing.
4. Cans filled "on the shoulders" put in boiling water. Pasteurization time for cans with a capacity of 0.5 l - 20 minutes.

The second option of a savory snack may be a set of vegetables: baked tomatoes, carrots and zucchini. You can also bake vegetables on the grill, instead of frying.

Frankly, Asian cuisine is an amateur. Not every foodie will agree to test his digestive system due to peculiar sharp dressings. But this does not need to be done! It is enough to adjust the number of hot spices to your taste, while maintaining the style of Korean cuisine, which has found many admirers in the CIS, thanks to its uncomplicated technology, extravagant dressing and a cheap, affordable set of vegetables.

For a sharp and fresh salad of zucchini, in Korean, you will need a special grater-shredder and improvisation - each hostess will determine the number of ingredients and spices independently, based on the taste preferences of the family.

Ingredients:

1. Carrot
2. Lettuce
3. Onion
4. Zucchini
5. Garlic

For sharp refueling:

1. Chili pepper (or cayenne), powder
2. Sugar
3. Fried sesame seeds
4. Mustard seeds
5. Soy sauce
6. Vinegar
7. Vegetable oil

Special cooking recommendations! The volume of table vinegar (9%) should be at least 3% of the total weight of the workpiece. Otherwise, the salad will have to be sterilized, and the heat treatment of vegetable salads is contrary to the basic principle of their preparation. Balance the taste of the dressing so that salt, sugar, pepper and acid feel the same - this is the main principle of Asian cuisine. Do not forget to pay attention to the beauty of slicing.

Cooking:

1. Chop all prepared vegetables with a thin and long straw.
2. Combine them in an oxidation resistant dish. Add chopped garlic.
3. Boil water, drop salt and sugar, mustard, sesame seeds. After cool to room temperature and add the remaining components of the dressing.
4. Hot pepper carefully, in parts, add to the dressing last.
5. Pour the vegetables with marinade, and pack the finished salad in jars. It is preferable to store the workpiece in the basement or on the top shelf of the refrigerator.

If you don’t have the time to conserve zucchini at all, then simply cut them into cubes, circles, plates, and straws - for all dishes that you often cook, and freeze them. Useful!

Zucchini "Rings of Chile" for the winter video

For the preparation of zucchini in tomatoes for the winter, there is a wide variety of recipes. In the cooking process, it is necessary to take into account a number of features, choose the right seasonings and the main ingredient.

There are such subtleties of cooking dishes from zucchini:

• If the zucchini is old, they must be peeled and seeds removed. Young vegetables can be chopped right away.
• To quickly cleanse the zucchini, you can use a knife for peeling carrots. To make it easier to remove the seeds, the vegetable should be cut in half, use a spoon for cleaning.
• To make the dish have a beautiful golden color, it is recommended to add carrots and onions to it.

Given the above tips, you can facilitate the cooking process.

Selection and preparation of the main ingredients

Cleaning the skin of young zucchini is not necessary. But in older ones it becomes solid. If it is not removed, even after prolonged cooking it will not soften. You can cut in various ways at your discretion.

Basic Ingredient Requirements

It is advisable to take young zucchini, small ones - they are sweeter and quickly cooked. Vegetables with white skin are also better suited for harvesting.

If it is green, it is better to remove it, as it looks unattractive.

Seasoning Selection Features

Garlic, black and allspice, cumin, marjoram goes well with zucchini. Seasoning is necessary to your liking.

Ways to cook zucchini in tomato sauce at home

There are a lot of zucchini recipes in tomato. They are labor intensive and the ingredients used.

The classic recipe “You Lick Your Fingers”

To prepare zucchini in tomato juice, the following ingredients are needed:

• 6 medium-sized squash;
• half a liter of tomato;
• 250 g of sugar;
• 1 tbsp. l salts;
• 100 g of garlic;
• 250 ml of oil;
• bitter pepper.

Zucchini cut into thick rings. Mix all other ingredients and put on fire, boil. Add to the resulting mass of zucchini and cook for half an hour. Remove from heat and pour into cans.

This dish turns out very tasty, no worse than the classic pickled zucchini. Only in the process of cooking vinegar is not used, which can interrupt the taste of vegetables.

Fried zucchini in tomato sauce

Here are the ingredients for 2 liter jars:

• 1 kg of zucchini;
• 1 large onion;
• 600 g of tomatoes;
• 300 g of sweet pepper;
• any greens;
• 1 tbsp. l salts;
• 100 ml of oil;
• a few cloves of garlic.

Zucchini cut into circles, so it’s convenient to fry them. Vegetables cut into slices, slices, and slices are also suitable for this recipe. Fry them to make them soft. Transfer to any container and leave.

Cut the peeled onions and peppers into large pieces and send to the same pan where the zucchini was fried. Chop the tomatoes and send them to the pan. Simmer for several minutes until vegetables are tender. Remove from heat and grind with a blender to a uniform consistency. Add garlic, spices, chopped herbs.

Spread in jars in layers - first fried zucchini, then tomato sauce, and so on to the top. Cover the cans with lids and send to a container of water for pasteurization. Cook for 90 minutes. Then tightly close the cans, wrap a blanket on top. Such zucchini is very tasty and stored for a long time.

No sterilization

To prepare a workpiece for this recipe you will need:

• 3 kg of squash;
• a few cloves of garlic;
• 500 g of tomato;
• 100 g of vinegar;
• a glass of oil;
• 30 g of sugar and 1.5 tbsp. l salts;
• any spices to taste.

Cut the zucchini in any way. Throw them into the pan and add spices, granulated sugar, salt, tomato paste, oil, vinegar. Boil for a couple of minutes and add the garlic. Such a salad can be eaten immediately. And you can roll it in a jar - canned zucchini do not lose their taste during prolonged storage in the basement.

In spicy sauce "awesome recipe"

Spicy zucchini rolls can be consumed as a separate dish or served with potatoes and salted porridges. For 3-liter cans you need to take:

• 3 kg of squash;
• hot pepper - 1 piece;
• 300 g of carrots and tomatoes;
• 100 g of garlic;
• a glass of sugar;
• 2 tbsp. l salts;
• a glass of vegetable oil;
• a glass of vinegar.

Zucchini cut into rings, chop the remaining vegetables with a blender. Cook the marinade - in a saucepan, mix the oil, vinegar, salt and sugar, boil. Add to it the vegetables, passed through the meat grinder, and boil for several minutes. In the resulting stew add zucchini and cook for another half hour on medium heat. Then distribute to the banks and roll up.

With the addition of paste

You can also roll zucchini in tomato sauce, using tomato paste instead of tomato. This dish turns out less acidic, but the taste of tomatoes will be less pronounced. You can use tomato paste in any recipe, replacing it with tomatoes.

With rice and pepper

To make rice-squash salad for the winter, you need the following ingredients:

• 3 kg of squash;
• 250 g of pepper, tomato, onion, carrot;
• 1 medium head of garlic;
• salt to taste (about 4-5 tbsp. l.);
• half a glass of vegetable oil;
• 100 g of elongated rice;
• a glass of vinegar.

Dice all vegetables. Send them to a cauldron, add salt and oil, boil. Pour rice, boil for 40 minutes. At the end, add vinegar and boil for another 10 minutes. Roll up in cans.

With beans

Zucchini with beans goes well in salads. But salting from them is not very tasty and does not last long. Boil 250 g of beans. Pour 50 ml of oil into a deep pan, add 100 g of chopped onion and the same amount of carrots grated.

Fry, add 3 kg of chopped zucchini. Stew for 20 minutes, add 200 g of chopped tomato and pre-cooked beans. Cook another 30 minutes. Then add spices to taste, garlic, any herbs.

With garlic and herbs

• 2 kg of squash;
• 400 g of onions, carrots, tomatoes;
• 50 ml of vegetable oil;
• head of garlic;
• a bunch of parsley, dill, onion leaves.

Grind zucchini, fry them in a small amount of oil. Fry onions and carrots separately until soft. Add tomatoes to them and simmer over low heat. Add fried zucchini, chopped garlic and herbs. Cook for another 5 minutes.

With carrots

Prepare the following ingredients:

• 1 kg of carrots;
• 2 kg of squash;
• 500 g of tomatoes;
• 200 g of onions;
• a glass of vegetable oil;
• spices to taste.

Fry chopped onions. Grate the carrots, add to the onion and fry until softened. Add tomatoes, and after 10 minutes - sliced \u200b\u200bzucchini. Simmer for 25 minutes. This dish has a sweet taste due to the large number of carrots.

With vegetables

In the preparation of squash salads, various vegetables are used - onions, carrots, peppers, tomatoes. It is advisable to cut all the ingredients into cubes, so the resulting dish looks very attractive.

With mustard

Mustard can be added to any salad recipe. It gives the dish a piquant taste and unusual aroma. Use better dry mustard.

With apples

Cut 1 kg of zucchini into cubes, 500 g of apples in slices, 200 g of carrots in slices, 200 g of tomatoes in slices. Sterilize the jars, lay the dill on the bottom, alternately on top one layer of all vegetables. Prepare the marinade - dissolve 1 tbsp in a liter of water. l salt, 2 tbsp. l sugar and add 150 ml of sugar. Pour the marinade with the resulting workpiece.

Zucchini salad with parsley and hot pepper.

Ingredients:

• 500 g zucchini
• 50 g parsley
• 30 g garlic
• 10 g fresh hot pepper
• 70 ml of vegetable oil
• 20 ml of 9% vinegar
• 15 g salt
• 2 g ground black pepper

Cooking method:

To prepare such a salad, zucchini need to be cut into thin strips, squeeze slightly. Finely chop the parsley, garlic and hot pepper, add to the zucchini. Sprinkle with salt i and pepper, pour oil, mix, leave for 2 hours. Then transfer to jars with the juice that has stood out. Pour in vinegar, cover and sterilize 0.5 l cans for 15 minutes. Then roll up, turn over and allow to cool.

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Salad of zucchini, carrots and bell peppers.

Ingredients:

• 2.5 kg zucchini
• 300 g
• 300 g bell pepper
• 50 g garlic
• 150 ml of vegetable oil
• 75-100 ml of 9% vinegar
• 75-100 g of sugar
• 30-50 g of salt
• dill and parsley
• ground black pepper and other spices to taste

Cooking method:

Cut carrots, bell pepper and young zucchini into strips (the peel from the zucchini can not be cut. Pour oil into a saucepan, put vegetables, cover, simmer for 15-20 minutes. Add salt, sugar, spices, chopped herbs and garlic, stew for another 5- 7 minutes Pour vinegar, mix, bring to a boil Hot salad from zucchini for harvesting for the winter should be put in cans, rolled up, wrapped until cool.

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Ingredients:

• 1 kg of zucchini
• 100 g carrots
• 100 g red bell pepper
• 50 g garlic
• 20 g fresh hot pepper
• 50 g of dill and parsley
• 100 ml of 9% vinegar
• 50 ml of vegetable oil
• 25 g sugar
• 15 g salt

For marinade:

• 500 ml of water
• 50 ml of 9% vinegar
• 20 g of salt

Cooking method:

The recipe for such a salad for the preparation of zucchini for the winter Bulgarian and hot peppers, carrots, garlic, dill and parsley should be passed through a meat grinder. Add oil, salt, sugar, vinegar, cook 20 minutes after boiling. Cut the young zucchini into slices, the old ones previously peeled. Mix marinade products, bring to a boil. Dip the zucchini in the marinade, cook for 5 minutes after boiling. In prepared jars put layers of zucchini and vegetable mass, densifying each layer with a spoon. Pour boiling marinade. Roll up jars of homemade zucchini and wrap it until it cools.

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Ingredients:

• 3 kg zucchini
• 2.5 kg carrots
• 100 g garlic
• 500 ml chili ketchup
• 200 ml of vegetable oil
• 100 ml of 9% vinegar
• 150-200 g sugar
• 50-60 g of salt
• 5-7 g ground hot pepper

Cooking method:

Wash the zucchini thoroughly, cut into thin long slices. Pass carrots and garlic through a meat grinder, put in a saucepan, add vegetable oil, stew for 5 minutes. Then add ketchup, salt, sugar and hot pepper, bring to a boil. Put in a boiling mass of zucchini, simmer for 20 minutes after boiling, stirring occasionally. Pour in the vinegar, simmer another 2 minutes. Place the hot workpiece from the zucchini in sterilized jars. Roll up, turn over and wrap up to cool.

Ingredients:

• 3 kg of zucchini
• 400 g
• 100 g garlic
• 50 g fresh hot peppers
• 1.5 liters of tomato juice
• 200 ml of vegetable oil
• 100 ml of 9% vinegar
• 200 g sugar
• 50-70 g of salt
• 30 g ready mustard

Cooking method:

The recipe for this preparation of zucchini is considered to be one of the most delicious. To prepare it, zucchini needs to be cleaned, cut along long slices about 1 cm thick. Combine tomato juice, sugar, salt, vegetable oil, vinegar, mustard. Add chopped garlic, hot pepper and bell pepper, bring the mixture to a boil. Dip the zucchini into it, simmer from the moment of boiling for 40 minutes. Then spread the zucchini with the sauce in sterilized jars. Roll up, turn over and wrap up to cool.

Ingredients:

• 2 kg of zucchini
• 700 g bell pepper
• 1 kg onions
• 200 ml of vegetable oil
• 100 ml of 9% vinegar
• 150 g sugar
• 60 g salt
• spices to taste

Cooking method:

To prepare zucchini for the winter, you need to cut into strips, onions and bell pepper in half rings. Grind tomatoes with a meat grinder or blender. In a saucepan, mix the oil, vinegar, salt and sugar, bring to a boil. Put in a boiling liquid of zucchini, simmer over low heat for 15 minutes. Add onion and bell pepper, simmer another 7-10 minutes. Then add tomato and spices, stew for 10 minutes. Arrange the hot salad in jars, roll up and wrap until cool.

Ingredients:

• 1 kg of zucchini
• 100 g carrots
• 20-30 g of garlic
• 15 ml of 9% vinegar
• 20 ml of vegetable oil
• 20 g of salt
• 20 g sugar
• ground black pepper to taste

Cooking method:

To take advantage of these recipes blanks, zucchini need to be cut into circles. Cut the carrots into thin strips or grate. Pass the garlic through the press. Combine all the vegetables, add the remaining ingredients and leave for 30 minutes. Then put it in jars along with the juice that has stood out. Sterilize jars with a volume of 0.5 l for 10-15 minutes, 1 l - 15-20 minutes. Roll up, turn over and wrap up to cool.

Ingredients:

• 3 kg of zucchini
• 500 g carrots
• 500 g onions
• 500 g bell pepper
• 50 g garlic
• 200 ml of vegetable oil
• 100 ml of 9% vinegar
• 90 g of salt
• 50 g sugar
• 10 g seasoning for Korean carrots

Cooking method:

Zucchini and carrots grate Korean style vegetables. Cut the onion in half rings, bell pepper - in strips, garlic, pass through the press. Combine all the vegetables. In a dry frying pan, season the seasoning for a couple of seconds and add to the vegetables. Add salt, sugar, vegetable oil and vinegar, leave for 3-5 hours, mix from time to time. Then put the salad along with the juice that has stood out in sterilized jars. Sterilize jars with a volume of 0.5 l for 7-10 minutes, 1 l - 15-20 minutes. Roll up, turn over and let cool a tasty piece of zucchini.

See how delicious zucchini blanks look for winter in this collection of photos:

Zucchini in tomato sauce.

Ingredients:

• 1.5 kg of young zucchini
• 30 g garlic
• 250 ml tomato sauce
• 50 ml of 9% vinegar
• 100 ml of vegetable oil
• 50-100 g sugar, salt to taste

Cooking method:

For this recipe, one of the best preparations for the winter, zucchini should be cut into circles. Mix tomato sauce, chopped garlic, vegetable oil, vinegar, salt and sugar, bring to a boil over low heat. Put in zucchini sauce, simmer for 30 minutes. Then lay out in sterilized jars, roll up, turn over and wrap until cool.

Zucchini in a vegetable marinade.

Ingredients:

• 1.5 kg young zucchini
• 1 kg of tomatoes
• 300 g carrots
• 300 g onion
• 200 g garlic
• 250 ml of vegetable oil
• 100 ml of 9% vinegar
• 60 g salt
• 100 g sugar
• hot pepper to taste

Cooking method:

Peel zucchini, remove seeds, chop randomly. Pass the remaining vegetables through a meat grinder or chop using a blender. Transfer the vegetable mass to a saucepan, add oil, vinegar, salt, sugar, hot pepper, bring to a boil and cook over low heat for 10-15 minutes. Put zucchini in a saucepan, simmer for 15 minutes after boiling, stirring occasionally. Tasty preparation of zucchini for the winter to put in banks, roll up, turn over and wrap until cool.

Ingredients:

• 1.5 kg of young zucchini
• 50 g of dill
• 20 g garlic
• 100 ml of vegetable oil
• 100 ml of 9% vinegar
• 30 g of salt
• 50 g sugar
• 5 g ground black pepper

Cooking method:

To prepare a preparation of zucchini for the winter in jars according to this recipe, you need to peel the vegetables and seeds, cut into slices or slices. Add chopped greens, garlic, salt, sugar, ground black pepper, oil and vinegar, leave for 3 hours. Then, decompose together with the released liquid into 0.5 L jars, sterilize for 10 minutes. Roll the winter billet from the zucchini, turn it over and let it cool.

Ingredients:

• 1.5 kg of young zucchini
• 500 g bell pepper
• 500 g tomatoes
• 100 g onions
• 30 g garlic
• 100 ml of vegetable oil
• 50 ml of 9% vinegar
• 100 g sugar
• 40 g of salt
• spices to taste

Cooking method:

Pass the tomatoes and garlic through a meat grinder or chop using a blender. Wash the courgettes thoroughly, cut into 2 x 2 cm cubes. Peel the bell peppers from seeds and stalks, cut into the same cubes. Cut onions into medium-sized cubes, fry in vegetable oil. Add bell pepper and zucchini, fry for 2 minutes, stirring. Add tomato, bring to a boil, add salt, sugar, spices, simmer over low heat under a lid for 20 minutes. Pour in vinegar, stew for another 5 minutes. Prepare a delicious preparation of zucchini prepared according to this recipe in sterilized jars, roll up and wrap until it cools.

Ingredients:

• 1 kg of young zucchini
• 600 g tomatoes
• 200 g bell pepper
• 10g fresh hot pepper
• 20 g garlic
• 100 ml of vegetable oil
• 30 ml of 9% vinegar
• 50-80 g sugar
• 20-30 g of salt

Cooking method:

For this simple recipe for zucchini slices, you need to chop the tomatoes, heat over low heat and rub through a sieve. Add vegetable oil, sugar, salt, bring to a boil. Zucchini and bell pepper cut into cubes, put in boiling tomato, simmer for 20 minutes. Add chopped garlic and hot pepper, pour vinegar, mix and cook for another 5 minutes. To preserve the preparations from zucchini for the winter, the boiling mixture must be decomposed in sterilized jars, rolled up, turned over and wrapped until it cools.

Ingredients:

• 2 kg of young zucchini
• 1 kg of eggplant
• 1 kg of tomatoes
• 1 kg of bell pepper
• 20-25 g fresh hot pepper
• 30 g garlic
• 50 ml of 9% vinegar
• 60 ml of vegetable oil
• 75 g sugar
• 40 g of salt
• ground black pepper to taste

Cooking method:

To prepare a delicious preparation of zucchini for the winter, according to this recipe, you need to mince tomatoes, Bulgarian and hot peppers, garlic through a meat grinder. Add vegetable oil, vinegar, salt, sugar and black pepper to the vegetable mass, bring to a boil. Zucchini and eggplant thoroughly wash, peel, cut into cubes, put in boiling sauce, simmer for 20-25 minutes. Put the boiling mass into sterilized jars. Roll up, turn over and wrap up immediately before cooling.

Ingredients:

• 1 kg of young zucchini
• 1 kg of eggplant
• 500 g carrots
• 500 g bell pepper
• 500 g onions
• 500 g tomatoes
• 50 g garlic
• 20 g fresh hot pepper
• 15 ml of 9% vinegar
• 200 ml of vegetable oil
• 40-50 g of salt
• bay leaf and ground black pepper to taste

Cooking method:

Cut tomatoes, warm and rub through a sieve. Zucchini, eggplant and bell pepper thoroughly washed, cut into cubes. Grate the carrots. Chop the onion finely. Fry eggplant and zucchini in vegetable oil separately. Stew onions with carrots and bell peppers. Combine all vegetables in a saucepan. Add tomato, chopped hot pepper, garlic, salt and spices, simmer for 15-20 minutes. Pour in the vinegar, mix. Arrange the hot billet from young zucchini for the winter in sterilized jars, roll up, turn over and wrap it until it cools.

Ingredients:

• 3 kg of young zucchini
• 50 g garlic
• 50 g sugar
• 30 g of salt
• 100 ml of 9% vinegar
• 100 ml of vegetable oil
• 5-7 g ground black pepper

Cooking method:

To prepare this, one of the most delicious preparations, zucchini need to be cleaned, cut into circles about 1 cm thick. Each circle is cut into 2-4 parts, seeds are cut. Add garlic, salt, sugar, ground black pepper, passed through the press, mix well, pour vinegar and oil. Leave for 3-4 hours. Then put in jars along with the juice that has stood out. Sterilize jars with a volume of 0.5 l for 10 minutes, 1 l - 1 5-20 minutes. Roll up, turn over and wrap up to cool.

Ingredients:

• 1.5-2 kg of young zucchini
• 100-120 ml of vegetable oil
• 15 g garlic
• 10-12 g of salt
• 40 ml of 9% vinegar
• parsley and dill

Cooking method:

For such a simple preparation for the winter, zucchini need to be cut into circles no more than 2 cm thick, fry in vegetable oil on both sides until golden. Chop the garlic and herbs. Add 0.5 ml of calcined vegetable oil and 20 ml of vinegar to the bottom of dry 0.5-liter cans. Add greens, salt and garlic. Then put the squash. Sterilize jars with a volume of 0.5 l for 20 minutes. Then roll up and turn upside down to cool.

Here you can see a selection of photos for recipes for zucchini blanks for the winter, presented on this page:

Zucchini caviar with tomato sauce.

Ingredients:

• 1 kg of zucchini
• 500 ml tomato sauce
• 60-70 ml of vegetable oil
• salt to taste

Cooking method:

For the preparation of such squash caviar, vegetables must be thoroughly washed, cut into small cubes, fry in vegetable oil until tender. Add tomato sauce, salt, mix, bring to a boil. Spread hot caviar in 0.5 L cans, cover, sterilize for 20 minutes. Then roll up and wrap until cool.

Zucchini caviar with mayonnaise.

Ingredients:

• 3 kg of zucchini
• 500 g onions
• 250 g tomato paste
• 200 g high fat mayonnaise
• 30-50 g of salt
• 50 g sugar
• 30 ml of 9% vinegar
• 100 ml of vegetable oil
• ground black and hot pepper to taste

Cooking method:

Peel the zucchini, cut into cubes, add a little oil and simmer under the lid over low heat for about 30 minutes. Drain excess fluid. Finely chop the onion, fry in oil until soft, do not fry. For this one of the most delicious preparations for the winter, you need to combine zucchini, onions, tomato paste, mayonnaise and simmer over low heat, stirring, until the liquid evaporates (about 1.5 hours). Then grind the mass until smooth, add salt, sugar, vinegar, spices, simmer another 10-15 minutes. Put hot caviar in prepared jars, roll up and wrap until cool.

Ingredients:

• 2.5 kg zucchini
• 400-500 g onions
• 50 g garlic
• 200 g tomato paste
• 50 ml of vegetable oil
• 30-50 g of salt
• 25 g sugar
• 20 ml of 9% vinegar

Cooking method:

To prepare zucchini caviar for the winter, you need to peel, grate, squeeze and simmer under the lid until the liquid evaporates. Finely chop the onion, fry in oil until soft. Transfer to zucchini, simmer all together for 20-30 minutes. Add tomato paste, simmer, stirring, 20 minutes. Add sugar, salt, chopped garlic, stew for 10 minutes. Knead the mass until smooth, pour vinegar, mix and remove from heat. Put hot caviar in cans, roll up and wrap until cool.

Ingredients:

• 1 kg of zucchini
• 30-40 g of garlic
• 100 ml of vegetable oil
• 40 ml of 9% vinegar
• 15-20 g of salt
• spices to taste

Cooking method:

To prepare a preparation for the winter according to this recipe, zucchini must be thoroughly washed, cut into small cubes, squeezed slightly and fry in vegetable oil until tender. Pass the fried zucchini through a meat grinder or grind with a blender. Add salt, garlic, spices, add vinegar, mix and bring to a boil. Spread boiling caviar in 0.5 L cans, sterilize for 25 minutes. Then roll up and wrap until cool.

Zucchini and carrots grate on a fine or medium grater. Finely chop the onion. Squash squash, simmer under the lid for 20-30 minutes. Fry the onion in oil until soft, add carrots and fry, stirring, 10 minutes. Combine with zucchini, add chopped garlic, dill, salt, sugar, spices, simmer together for 10 minutes. Grind the mass with a blender, put on fire again, bring to a boil, pour vinegar, mix. Hot zucchini caviar for harvesting for the winter according to this recipe needs to be put in cans, rolled up and wrapped until it cools.

Ingredients:

• 2 kg of zucchini
• 500 g bell pepper
• 500 g carrots
• 500 g onions
• 30 g garlic
• 30 g of salt
• 50 ml of vegetable oil

Cooking method:

Chop all vegetables arbitrarily. Pour oil into a deep thick-walled stewpan or casserole, put onions and carrots, simmer for 15 minutes under the lid. Add pepper and zucchini, simmer another 15 minutes. Then grind the mass with a blender, put on fire again, salt, simmer without a lid until the excess liquid evaporates. Add chopped garlic, stew for 5-7 minutes. Place hot caviar in jars and sterilize: jars with a volume of 0.5 l - 7-10 minutes, 1 l-12-15 minutes. Then this simple piece of zucchini must be rolled up and wrapped until it cools.

Ingredients:

• 800 g zucchini
• 300 g pumpkin
• 500 g tomatoes
• 200 g carrots
• 200 g onions
• 15-20 g garlic
• cooking oil
• salt to taste

Cooking method:

To prepare squash caviar for the winter according to this recipe, the pulp of pumpkin, zucchini and carrots need to be grated. Finely chop the onion. Peel the tomatoes, cut at random. Heat oil in a saucepan, put onion, fry until golden brown. Add zucchini, pumpkin, carrots, fry, stirring, 2 min. Put the tomatoes, cover and simmer for 30-40 minutes. Add chopped garlic, salt, after 5 minutes remove from heat. Spread hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

• 1.5 kg of zucchini
• 1 kg of tomatoes
• 200 g carrots
• 200 g onions
• 40 g garlic
• 100 ml of vegetable oil
• 15 ml of 9% vinegar
• 40 g of salt
• 40 g sugar
• ground black pepper to taste

Cooking method:

To make such a homemade preparation for the winter from zucchini, all vegetables, except garlic, need to be passed through a meat grinder and put in a saucepan. Add vegetable oil, salt, sugar, simmer until the excess liquid evaporates (about 2 hours). Add chopped garlic, ground pepper and vinegar, mix, bring to a boil. Spread hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

• 1.5 kg green tomatoes
• 1 kg of zucchini
• 150-200 g of bell pepper
• 700 g carrots
• 350-400 g onions
• 70-80 ml of vegetable oil
• 15 ml of 9% vinegar
• 30 g of salt
• ground hot and black pepper
• bay leaf to taste

Cooking method:

For this simple recipe for winter preparations, zucchini needs to be cleaned, stalks and damaged areas of green tomatoes should be cut. Pass all vegetables through a meat grinder or grind in a blender. Add vegetable oil, salt, spices, simmer over low heat for 1.5-2 hours. Pour in vinegar, mix and remove from heat. Put hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

• 1 kg of zucchini
• 600-700 g eggplant
• 300 g tomatoes
• 200 g bell pepper
• 100 g carrots
• 100 g onions
• 15 ml of 9% vinegar
• cooking oil
• salt and ground black pepper to taste

Cooking method:

To make a winter harvest of zucchini according to this recipe, all vegetables need to be peeled and cut into small cubes. Salt eggplant, leave for 15 minutes, then squeeze out the juice that has stood out. Fried eggplant prepared in oil. Separately fry the zucchini. In another pan, fry the onions with carrots and bell peppers. Combine all the fried vegetables, add tomatoes, salt, ground pepper, simmer under the lid for 15 minutes. Pour vinegar, mix and remove from heat. Place hot caviar in sterilized jars, roll them up and wrap them up to cool.

Ingredients:

• 1 kg of zucchini
• 500 g tomatoes
• 150-200 g of bell pepper
• 350 g apples
• 150 g carrots
• 300 g onions
• 50 g garlic
• 70 ml of 9% vinegar
• 70 ml of vegetable oil
• 30 g sugar
• 20-25 g of salt
• ground black pepper to taste

Cooking method:

Peel vegetables and apples. Grate zucchini, leave for 5-10 minutes, then squeeze out the excess liquid. Pass tomatoes, bell peppers, apples, carrots and onions through a meat grinder or chop using a blender. Add zucchini, vegetable oil, sugar, salt, ground pepper, bring to a boil and simmer for 20-30 minutes. Pour vinegar, add the garlic passed through the press, mix thoroughly, simmer for 2-3 minutes. For home-made preparations for the winter, hot squash caviar must be decomposed in sterilized jars, rolled up and wrapped until it cools.

Below you will find photos of recipes for zucchini blanks:

A zucchini snack for the winter has many different options. It is difficult to call any zucchini salad recipe a classic. Zucchini is also found in the workpieces as the main ingredient, and is used in different proportions with tomatoes, carrots, onions, bell peppers, eggplant and other vegetables.

Zucchini contains fiber, many trace elements and vitamins, have a light and delicate taste. They belong to low-calorie foods and are recommended for diet food.

Preparations from zucchini for the winter are prepared with tomato juice, in a marinade with vinegar, with garlic and herbs, with spices. Zucchini is harvested whole, cut into slices, grated, stuffed, pickled with spices, beans and mushrooms. The result is always the same - a delicious and beloved dish by all family members and guests.

For harvesting, it is best to use the young fruits of zucchini: they contain an increased amount of vitamin C.

Winter squash appetizer recipes

How to cook a zucchini snack for the winter - 15 varieties

Not a snack, but a real mercy! It is healthy, nutritious, tasty and appetizing.

Ingredients:

• zucchini - 8 pcs.
• tomatoes - 2 kg
• vegetable oil - 8 tbsp. l
• garlic - 2 pcs.
• salt - 2 tsp.
• sugar - 2 tsp.
• vinegar essence - 2 tsp.
• spice.

Cooking:

Cut the zucchini into thin slices and fry until golden.

Grind tomatoes and garlic separately in a blender. Pour the tomato mixture into the pan and cook for 10 minutes. At the end, pour vinegar essence, add spices, sugar and salt.

In clean jars of 0.5 l spread in layers of zucchini and garlic. Pour tomato mixture into jars. Sterilize for 10 minutes.

Roll up, turn over and cover with a blanket.

Tomatoes can be minced.

Appetizer with zucchini and rice is not only tasty, but also hearty.

Ingredients:

• zucchini - 3 kg
• rice - 2 glasses
• bulgarian pepper - 4 pcs.
• tomatoes - 3 kg
• onion - 1 kg
• garlic
• vegetable oil - 250 ml
• sugar - 4 tbsp. l
• spice
• salt.

Cooking:

Boil rice until half cooked. Pass the tomatoes through a meat grinder or chop with a blender.

Chop the garlic and add to the tomato mass.

Dice the zucchini, onion and pepper. Grate the carrots.

Send the tomato mixture to the pan. Salt, pepper, add spices, sugar and butter. Boil.

Five minutes later, pour vegetables and rice. Cook for 45 minutes.

Put the snack in sterile jars and wrap.

Exit - 6 liters.

This delicious zucchini snack will warm everyone on a cold winter evening and will become your favorite dish.

Ingredients:

• zucchini - 2 kg
• asparagus beans - 1 kg
• bell pepper - 2 kg
• carrots - 2 kg
• onion - 1 kg
• sugar - 4 tbsp. l
• garlic - 2 pcs.
• vegetable oil - 300 ml
• apple cider vinegar 6% - 150 ml
• allspice
• black peppercorns
• ground black pepper
• bay leaf
• salt.

Cooking:

Cut carrots and asparagus beans into strips. Coarse zucchini, peppers and onions. Chop the garlic.

Prepare the marinade: mix oil, vinegar, spices, sugar and garlic.

Put the vegetables in a saucepan, pour the marinade, leave to marinate for one hour.

Cook for 40 minutes. Lay out on the banks and roll up. Turn the cans over and let cool at room temperature.

Winter squash appetizer in garlic - apple sauce

Appetizers can be made from regular zucchini or zucchini. The pleasant, aromatic taste of summer is especially felt in the cold season.

Ingredients:

• zucchini or zucchini - 2 kg
• apple - 2 pcs.
• bell pepper - 1 pc.
• garlic - 2 pcs.
• hot pepper - 1 pc.
• tomato juice - 700 ml
• sugar - 1 cup
• salt - 50 g
• vinegar 9% - 100 ml
• vegetable oil - 1 cup.

Cooking:

Zucchini cut into slices, slices or circles.

Chop apples, sweet pepper, bitter pepper and garlic separately in a blender. Put all foods and spices, except garlic and vinegar, in a saucepan. Pour in tomato juice.

Cook for 1 hour. Add garlic and vinegar 10 minutes before graduation.

Put the contents in sterile jars, roll up, turn over and wrap.

Ingredients:

• zucchini - 2 kg
• onions - 250 g
• carrots - 300 g
• mayonnaise - 125 g
• vinegar 9% - 125 ml
• sugar - 4 tbsp. l
• vegetable oil - 150 ml
• salt - 2 tbsp. l
• ground black pepper.

Cooking:

Zucchini cut into strips. Onions - in cubes. Grate the carrots.

Put vegetables in a pan. Salt, pepper, add mayonnaise, butter, sugar and vinegar. Stir and arrange in banks.

Sterilize for 30 minutes. Roll up and wrap in a warm blanket.

Incredibly tasty appetizer makes spicy, rich and aromatic gravy.

Ingredients:

• zucchini - 2 kg
• carrots - 1 pc.
• bell pepper - 2 pcs.
• apples - 2 pcs.
• onion - 1 pc.
• garlic - 1 pc.
• sugar - 1 cup
• tomato paste - 70 g
• ground red pepper
• vinegar 9% - 100 ml
• salt - 50 g

Cooking:

Zucchini cut into cubes or as desired.

Grind carrots, apples, peppers, onions and garlic in a blender. Put everything in a pan and add salt, sugar, spices, tomato paste and butter.

Bring to a boil and add zucchini. Cook for 1 hour.

Put it in banks. Flip and wrap.

Try to cook a snack according to this recipe once, and it will become a favorite preparation for many years.

Ingredients:

• zucchini - 1 kg
• white cabbage - 0.5 kg
• onion - 1 pc.
• vegetable oil - 100 ml
• sour cream - 4 tbsp. l
• vinegar 5% - 4 tsp.
• salt.

Cooking:

Finely chop the cabbage and sprinkle with vinegar. Zucchini cut into strips. Chop the onion finely.

Put vegetables in a pan with a thick bottom. Add salt, some water and vegetable oil. Stew for 30 minutes.

Add sour cream and leave for another 10 minutes on the stove. At the end of cooking pour vinegar.

Put the finished mixture in clean jars and sterilize for 20 minutes. Roll up the lids, turn upside down and cover with a warm blanket until it cools completely.

A great option for harvesting for the winter: a delicious snack and an addition to any dish.

Ingredients:

• zucchini - 3 kg
• tomatoes - 1.5 kg
• bulgarian pepper - 500 g
• carrots - 500 g
• sugar - 100 g
• ground red pepper - 2.5 tbsp. l
• salt - 2 tbsp. l
• garlic - 5 pcs.
• vegetable oil - 1 cup.

Cooking:

Zucchini, tomatoes, carrots and peppers mince through a meat grinder. Chop the garlic.

Put everything in a pan. Salt, add butter and sugar.

Cook for 40 minutes. Add red ground pepper and boil for another 10 minutes.

Put adjika in sterile jars, roll up and wrap overnight.

A very original and unusual taste appetizer with healthy herbs and mushrooms. Add to your recipes!

Ingredients:

• zucchini - 1, 5 kg
• fresh mushrooms - 0.5 kg
• parsley
• dill
• butter
• ground black pepper
• vegetable oil
• salt.

Cooking:

Boil the mushrooms, cool, finely chop and fry in butter.

Grind greens.

Zucchini cut into circles. Fry zucchini breaded with flour in vegetable oil.

Put mushrooms and zucchini into the pan, simmer for 7 minutes. Add greens. Simmer for another 6 minutes.

Put the appetizer in jars and sterilize for 30 minutes. Roll up, turn over and wrap until completely cooled.

Korean zucchini

Spicy, juicy, aromatic appetizer will not go unnoticed on the festive table.

Ingredients:

• zucchini - 1 kg
• bulgarian pepper - 3 pcs.
• carrots - 3 pcs.
• garlic - 2 pcs.
• vinegar 9% - 100 ml
• ground red pepper
• sugar - 100 g
• spices for Korean carrots - 2 tsp.
• vegetable oil - 100 ml
• salt.

Cooking:

Cut the pepper into thin strips. Zucchini and carrots grate long strips. Chop the garlic.

Put everything in a pan, add spices, mix and refrigerate for 5 hours.

Prepare the marinade from vinegar, oil, salt and sugar and pour it into a pan with vegetables.

Arrange contents in clean 0.5 l cans and sterilize for 20 minutes. Roll up, turn over and wrap up for the night.

Surprise your loved ones with the special spicy mustard taste of this appetizer.

Ingredients:

• zucchini - 2 kg
• dry mustard - 2 tbsp. l
• sugar - 100 g
• vinegar - 100 ml
• garlic - 1 pc.
• dill
• vegetable oil - 100 ml
• salt.

Cooking:

Coarsely chop the zucchini and lay the pan. Chop the garlic and herbs.

Prepare the marinade: mix garlic, herbs, vinegar, salt, butter, sugar and dry mustard.

Pour the marinade over vegetables and leave for 3 hours.

Put the mixture in jars and sterilize for 20 minutes. Roll up, flip and wrap.

This preparation can be an excellent side dish for meat dishes or serve as an excellent snack under the stack.

Ingredients:

• zucchini - 3 kg
• beans - 2 cups
• bulgarian pepper - 0.5 kg
• sugar - 1 cup
• tomato juice - 1 l
• vegetable oil - 2 tbsp. l
• vinegar 9% - 1 tbsp. l
• ground black pepper
• salt.

Cooking:

Boil the beans until tender. Zucchini and pepper cut into cubes.

Put vegetables in a pan and cook for 1 hour. Add beans, spices, salt, sugar, butter and vinegar. Cook for 5 minutes

Lay out on the banks and roll up. Turn over and wrap up for the night.

This recipe will be appreciated even by the most sophisticated gourmets. You haven’t tried it yet!

Ingredients:

• zucchini - 1 kg
• pumpkin - 1 kg
• sweet pepper - 4 pcs.
• onion - 1 kg
• sugar - 0.5 kg
• mustard seeds
• turmeric
• celery seeds
• ground black pepper
• white wine vinegar 6% - 700 ml
• salt.

Cooking:

Zucchini and pumpkin grate. Finely chop the onion. Put in a pan, salt and mix. Leave overnight.

Drain the juice and rinse with water. Dice the pepper.

Put all the ingredients in a saucepan, salt, add spices, sugar, vinegar and put on fire. Boil for half an hour.

Put contents in 0.5 L cans and sterilize for 10 minutes.

Screw on covers, turn over and cover with a blanket.

A tasty and simple snack that absolutely everyone can do. A good substitute for mushrooms.

Ingredients:

• zucchini - 1 kg
• sunflower oil - 50 ml
• ground coriander
• garlic - 1 pc.
• vinegar 9% - 50 ml
• sugar - 50 g
• dill
• ground black pepper
• salt.

Cooking:

Zucchini cut into cubes. Garlic - with plates. Chop dill.

Put zucchini in a pan. Salt, pepper, add sugar, coriander, pepper. Pour in oil too. Stir and leave for 6 hours for pickling.

Put in clean jars of 0.5 l and sterilize for 20 minutes.

Roll up, flip and wrap.

Appetizer for everyone who loves zucchini. Spicy, tasty, spicy appetizer.

Ingredients:

• zucchini - 1 kg
• tomatoes - 0.5 kg
• bell pepper - 3 pcs.
• garlic - 2 pcs.
• bitter pepper - 1 pc.
• sunflower oil - 100 ml
• sugar - 100 g
• vinegar - 2 tsp
• salt.

Cooking:

Zucchini cut into thin longitudinal strips. Pass the tomatoes, sweet, bitter peppers and garlic through a meat grinder and transfer to a pan. Salt, pepper, add sugar, butter and vinegar.

Put on fire, bring to a boil and add zucchini. Cook for 40 minutes.

Lay out on the banks and roll up.