In the squash season, we are all engaged in winter harvesting, and despite the fact that time dictates the fashion for frozen products, and conservation is often referred to as remnants of the post-Soviet past, harvesting vegetables and fruits in a “canning format” is still relevant.

It’s so nice to open a jar of squash salad with cold winter evenings, or just to spread squash caviar on bread…

As you may have guessed from the title of the article, we will focus on harvesting zucchini for the winter. About how to freeze zucchini for the winter, I will tell in the next article, and here we will discuss the harvesting of zucchini with canning.

Most of the blanks presented here for the winter from the zucchini, I took from my mother's and grandmother's notebook (they have one for two). These recipes for zucchini preparations are time-tested, the proportions are 100% true, so they can be safely called the “Golden Fund of classical preservation”.

Dear friends, if you have your proven recipes blanks for the winter of zucchini, please share in the comments.

Courgettes with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

If you like simple preparations for the winter from zucchini, then my today's salad from zucchini for the winter with tomato paste and garlic will certainly appeal to you. The beauty of this recipe for zucchini salad for the winter lies in the simplicity and minimum of ingredients. We need only zucchini, tomato paste and garlic. Recipe with photos.

Zucchini ragout for the winter

Many hostesses stock zucchini for the winter, harvesting various canned dishes from them. One of them is zucchini stew for the winter without sterilization. Preservation is very tasty, fragrant, slightly spicy due to bitter pepper (its amount can be adjusted to taste). How to cook, look.

Squash caviar with mayonnaise for the winter

Squash caviar with mayonnaise for the winter - one of the most beloved in my family. Caviar is very tasty, fragrant and slightly spicy. I like to puree vegetables with a blender, so the caviar is especially tender and uniform. See the recipe with photos.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade preparation that is easy to prepare and is available to everyone. You do not need much time for this recipe. It is only necessary to extinguish the zucchini in a mixture of crushed tomatoes, pepper and garlic, and then roll the salad into jars. How to cook, look.

"Yurga" from zucchini for the winter

Zucchini Yurga is a tasty appetizer-salad, which will probably disperse very quickly during the cold season. All the ingredients for Yurga are simple and affordable, so I am sure that it will not be too difficult for you to prepare it in order to get a portion of excellent preservation for the winter in the pantry. Recipe with photos.

Snack from zucchini for the winter with tomato sauce

You can make a lot of interesting blanks from zucchini, not only the well-known squash caviar. As a confirmation of my words, I want to introduce you to a very tasty snack from zucchini for the winter. It also contains Bulgarian pepper - it goes well with zucchini. Also prepared this squash snack for the winter with tomato sauce, garlic and vinegar, so it turns savory and bright to taste. See the recipe from the photo.

Marinated zucchini for the winter without sterilization (triple pouring)

If for some reason you don’t like the process of sterilizing jars with blanks in boiling water, then my recipe for pickled zucchini for the winter will definitely appeal to you. A good recipe for sweet and sour marinade for zucchini has been written in my notebook for a long time, so I decided to cook marinated zucchini with a triple pot to acquaint you, dear friends, with this method of marinating squash without sterilization. Detailed recipe with photos.

Squash caviar in store

Guests often ask me the recipe for this preparation, so I think you will find it interesting. I will not argue that this is a recipe for squash caviar as in a shop according to GOST, but that the taste and appearance of the finished caviar is very close to the shop one - a fact. There is nothing difficult in the cooking process, but there are still some nuances. See the recipe from the photo.

Zucchini and Cucumber Salad with Chilli Ketchup

I bring to your attention a new salad of zucchini and cucumbers with ketchup chilli. The proportions of cucumbers and zucchini in a salad can be changed at your discretion, but I adhere to the recipe of the “golden mean”, and add 50/50 vegetables. The recipe for zucchini and cucumber salad is quite simple, but in order for the cucumbers and zucchini to be ready-made crispy, you need to tinker with the sterilization of the cans with blanks. See the recipe from the photo.

Delicious and savory zucchini salad will appeal to all fans of sweet and sour marinades. Kubachki in a salad is crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step by step photos .

Winter harvesting of zucchini, perhaps the most popular type of preservation, and zucchini canning recipes amaze with their culinary diversity. And I suggest you try to make an interesting, tasty and inexpensive preparation of zucchini in a spicy sauce. The recipe for canned zucchini is very simple, prepare quickly and easily, without much preparation and boiling. How to cook zucchini for the winter in a spicy sauce, you can see

Canned chilli zucchini

If you like new and interesting preparations for the winter from zucchini, then canned zucchini with chili ketchup is an excellent reason to slightly change traditional recipes. The composition of the recipe for canned zucchini with chilli ketchup is very simple, and thanks to a small portion, zucchini canning will be quick and easy. How to cook canned zucchini with chili ketchup (recipe with fot step by step), look.

How to freeze zucchini for the winter: a proven way!

Recipe with a photo of how to freeze zucchini for the winter, you can see .

Canned courgette prescription for my mother-in-law (without sterilization)

Balanced sweet and sour marinade, garlic, spices and herbs are everything you need for perfect canned zucchini. Recipe with step by step photos look.

The recipe for the famous salad of zucchini "Ankle Bens" can be viewed.

Savory Zucchini for the winter with mustard

I offer you an interesting recipe for canning zucchini with mustard, garlic and dill. Crispy slices of zucchini in sweet and sour pouring with a distinct taste of mustard and garlic in the company of dill and black pepper, liked all members of my family. How to cook zucchini for the winter with mustard, I wrote.

Marinated zucchini for the winter with tomatoes

How to cook pickled zucchini with tomatoes, you can see.

Adjika zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried zucchini for the winter in tomato sauce

Very tasty and interesting preparation for the winter of zucchini! Try it, you will love it! Recipe with step by step photos.

The recipe for zucchini marinated with garlic, you can see.

Salad of zucchini for the winter "Mystery"

Do you know why the name of the salad? Because it is very difficult for an uninitiated to realize in finished form that zucchini is a part of this homemade piece - their taste is not felt at all. How to cook a salad I wrote .

Caviar squash in the store

Ingredients:

• 1 kg zucchini
• 150 grams of carrots
• 200 grams of onions
• 2 cloves of garlic,
• 2 tbsp. spoons of tomato paste
• refined sunflower oil for frying,
• salt, pepper, 1 bay leaf, dried herbs (dill, parsley, basil, oregano).

Cooking:

Peel zucchini peel and cut them into small cubes, fry zucchini in hot oil until golden brown, stirring constantly, so as not to burn. Next, put them in a cauldron or saucepan.

Grate the carrots on a large grater, chop the onions, and fry the vegetables separately until golden brown and transfer them to the cauldron.

Add tomato paste, garlic, bay leaf, salt, spices to taste to the vegetables and at the end of 150 g of boiled water and start simmering over low heat, stirring occasionally.

Everything should be stewed for at least an hour, if the liquid becomes quite small, add a little, but do not overdo it, the caviar should not be too liquid, but also dry too.

If you have a multicooker, then this caviar can be made in the mode of "Quenching".

Give the caviar a little cool, beat it in a combine or blender, cool in the refrigerator. Caviar is ready to eat.

If you decided to roll it up, shift the caviar again into the cauldron and boil it (be careful, it shoots very much, boil the caviar on a small fire for 20-30 minutes, stirring constantly, preferably in rubber gloves).

Sterilize in advance the jars and lids, fill the jars with caviar and sterilize for 1 hour in boiling water. Spin or roll. Wrap in a blanket to cool completely.

Marinated zucchini occupy an honorable place among the most popular and favorite snacks of all. In taste, they can only compete with cucumbers. Crispy, plump, slightly sourish, they perfectly complement meat and fish dishes, they go well with strong drinks.

You can pickle zucchini for the winter with or without sterilization (the “lazy” method). In the first case, vegetables best tolerate wintering, the banks do not explode, even if they are not stored in a cellar, but in a kitchen cabinet. This is exactly the kind of classic method of canning with sterilization that will be discussed today. The recipe is proven over the years and is suitable not only for seaming zucchini, but also for zucchini and squash. And besides reliability, in this way, squash marinated for the winter are crispy and tasty, just yummy fingers!

Ingredients

per 1-liter jar

• young zucchini about 1 kg
• 2-3 dill umbrellas
• bay leaf 1 pc.
• garlic 3 tooth.
• black pepper peas 6 pcs.
• horseradish sheet 1 pc.
• hot pepper 1 ring

Marinade (enough for 3 banks of 1 l)

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

How to cook pickled zucchini for the winter

1. The first thing sterilized container - the optimal volume of 1 liter. Then I put fragrant greens and spices at the bottom of each jar: dill, horseradish leaf, peeled garlic cloves, black peppercorns, bay leaf, a little chili pepper.
2. 
   Squash the squash, remove the "tails", and then cut into rings - about 0.5 cm thick.
3. 
   Putting vegetables on the banks. I fill it tightly, but not to the neck itself, but with a small indentation of about 2 centimeters. What for? Even if you have the youngest and juicy zucchini, they still eventually absorb part of the marinade. Therefore, I indent, so that under the lid in the end there was no "dry" zucchini. You can put a couple of dill sprigs on top (optional).
4. 
   Cooking marinade: pour water into a saucepan, add salt and sugar. Boil for 1-2 minutes. I pour in the vinegar and immediately take it off the fire. I pour the contents of the cans to the very top, under the neck with boiling marinade. You can put a wide blade under the jars so that the glass does not crack from boiling water.
5. 
   I cover the cans with lids, but I do not close them. I send to be sterilized. To do this, I place a towel at the bottom of the pan, set up the jars and pour hot (but not boiling) water from the kettle into the pan - it should go to the hangers. Sterilize exactly 10 minutes from the moment of boiling water in a saucepan.
6. I take out the jars and roll the key for preservation. I turn it upside down and wrap a blanket around it, leaving it like this for about 10-12 hours. I pickle pickled zucchini for the winter in the cellar, where they will stand until the next harvest. If there is no cellar, then you can send the preservation to another cool and dark place, protected from direct sunlight. Shelf life - 1 year.

Recipes canned zucchini for the winter

Courgettes "Fingers lick" - a great preparation for the winter. It does not need culinary excellence and will save you time, delighting in the winter with your taste ...

5 l

1 h

25 kcal

5/5 (2)

Cooking zucchini for the winter "Lick your fingers" in a tomato sauce, you will provide the whole family with a great snack that will perfectly complement any dish. Squashes for the winter "Yummy fingers"   cook without sterilization, which greatly simplifies the cooking process itself and saves the time of the hostess. This recipe is fully consistent with its name - such preservation can even become a specialty of the house, it will be appropriate both on a ceremonial table and on a daily basis.

The selection of zucchini and ingredients

For cooking should choose exceptionally fresh, healthy vegetables. The ingredients should not be rot or other signs of spoilage. Choose ripe, juicy fruits to make the stew as tasty and appetizing as possible.

Themselves zucchini desirable   choose according to this principle:

• Better to process unripe fruitBecause there are no hard stones in them that will have to be removed, and the pulp itself is softer.
• It is best to keep their shape after cooking and give more zucchini flavor and white zucchini.
• Young vegetables can be harvested without peelingtherefore it is optimal to choose them in order not to waste time on cleaning.

Phased cooking recipe

In order to receive 5 liters of preservation will be required:

Ingredients

The cooking algorithm is as follows:

1. Zucchini cut into large pieces and placed in a dish for cooking.
2. Tomatoes and peppers are ground in a blender (you can use a meat grinder).
3. Garlic is passed through a press and added to the mixture.
4. Salt, oil, and sugar are added to the tomato and pepper mixture.
5. Pour mixture of zucchini and set on fire.
6. When the zucchini will be olive-colored, vinegar is added and the vegetables are boiled for another couple of minutes.
7. The prepared stew is laid out on previously prepared dry and sterilized cans, rolled up with lids.

This recipe is the simplest, and the cooking process proceeds quickly. Even an inexperienced hostess can handle the preparation of such preservation.

Enough simple cooking recipe for winter pickled zucchini “Yum fingers” can be simplified even more, if you know several secrets:

• cook zucchini in a sauce under the lid, so that they do not lose a bit of flavor;
• if you do not want to bother with the preparation of tomato and zucchini sauce, you can replace it with high-quality ketchup lecho;
• for the sauce, choose ripe, red tomatoes - they will give the dish a wonderful color.

How to store such conservation

After the lids are rolled up, the jars must be turned down with the lids and left in that position until they cool down completely, but they should not be covered and wrapped.

You can store ready-made preservation:

• in the closet, at room temperature;
• in a cellar or on a balcony, in a cool place;
• in the fridge, if space permits.

After opening the lid, squash stew can be stored only in the refrigerator, and for a short time. But, often you do not have to keep the “Yum Fingers” zucchini - they are eaten first.

One of the most popular blanks in our family is squash for the winter. I adore this vegetable not only for its delicate taste (especially if you tear it off to young people), but also the great benefits it brings to the body. Therefore, this collection was particularly successful. I am sure that the recipes collected here will please you with ease of preparation and excellent taste.

Courgettes for the winter in banks. Content:

Marinated zucchini "Yum fingers."

Marinated zucchini for the winter can serve as an excellent snack for any meal, if they are prepared according to the principle of cucumbers.

Ingredients:

Young zucchini or zucchini;

Water - 1 liter;

Garlic - 2-3 cloves;

Horseradish leaves - 1-2 pieces;

Cherry leaves - 2-3 pieces;

Currant leaves - 2-3 pieces;

Dill umbrella - 1-2 pieces;

Bay leaves - 1-2 pieces;

Garlic - 2-3 cloves;

Sugar - 1 tablespoon;

Salt - 2 tablespoons;

Vinegar 9% - 1 tablespoon per 1 liter jar.

Cooking

We take young zucchini (I prefer the very small). My required greens: dill umbrellas, cherry leaves, horseradish and currants. Laying in sterilized jars.

Tightly laid in jars zucchini (if small), and if more, then cut them into circles and tamp. Fill with boiling water and leave for 10 minutes.

Drain the water and once again fill it with boiling water, leave for 20 minutes. Then pour the water into the pan, add to 1 liter, add salt and sugar. Boil for 5 minutes.

In the banks put bay leaves and chopped garlic. Fill with boiling marinade. Pour 1 tablespoon of vinegar into each jar and close with sterilized lids.

Squash in Korean.

Wonderful Korean squash salad will be very topical in cold winter.

Ingredients:

Squashes - 3 kilograms;

Carrots - 500 grams;

Onions - 500 grams;

Fine salt - 2 tablespoons;

Sugar - 1 cup;

Vinegar 9% - 150 milliliters;

Seasoning for carrots in Korean - to taste;

Vegetable oil - 1 cup.

Cooking

Three on a Korean grater zucchini and carrots. Onions cut into half rings. Mix: carrots, zucchini and onions. In a separate bowl, mix: oil, vinegar, salt, sugar, spices for carrots in Korean. Mix with vegetables and leave for a few hours.

Laying tightly in sterilized jars. Sterilize in a saucepan with water half liter jars for 20 minutes, and liter 40 minutes. Then we close the cans with lids and turn them over to cool completely.

Spicy squash caviar.

Ingredients:

Squash - 5-6 pieces;

Onion - 500 grams;

Tomatoes (can be replaced by tomato paste) - 500 grams;

Salt - 2 tablespoons;

Ground black pepper - ½ tsp;

Vegetable oil - for frying.

Cooking

Onions clean, wash and dry. Then cut the onion into medium sized pieces. It is not necessary to shred much, as in the future we will twist all the ingredients in a meat grinder or whisk in a blender. Wash squash, cut tails (if squash is not young, then peel the skin). Cut them into cubes.

Heat the vegetable oil in the pan, put onion into it and fry until soft. Next, add the squash, stir and simmer under the lid until half cooked. Scald tomatoes with boiling water, peel and cut into cubes. Garlic peel and cut into small rings. Add tomatoes and garlic to zucchini, mix and simmer under the lid for another 5-10 minutes. When all the vegetables in the pan become very soft, you can turn off the heat and allow them to cool slightly.

Cooled vegetables skip several times through a meat grinder or whisk in a blender until smooth. After that, we again lay out the whole mass in a frying pan, salt and pepper and then let it sit under a lid over low heat for another 10 minutes. We lay out the ready caviar in sterilized jars and roll up the key. But even in a freshly prepared form, squash caviar is very tasty.

Squash caviar with bell peppers.

Another recipe from the series of blanks for the winter is squash caviar with bell pepper. Perfect with almost any other dish.

Ingredients:

Squashes - 5 kilograms;

Bulgarian pepper - 5 pieces;

Onion - 1 kilogram;

Carrots - 1 kilogram;

Vegetable oil - 500 milliliters;

Garlic - 4-5 cloves;

Tomato paste - half a glass;

Vinegar 70% - 2 tablespoons;

Sugar - 3 tablespoons;

Salt - 2 tablespoons;

Peas - 10 peas.

Cooking

Vegetables are peeled and minced: zucchini, bell pepper, onion with garlic. Three carrots on a grater. Fry a little in the pan.

Mix: zucchini, peppers, onions with garlic and carrots. Add: salt, sugar, vinegar, tomato paste and vegetable oil. Stir.

Cook for 2 hours on low heat. At the end of cooking add pepper peas. Laying hot in sterilized jars, cover with lids. Sterilize in the mantelvar for 20-25 minutes. We reach and roll a special key. Banks put the bottom up and leave to cool.

Lecho from zucchini.

A lot of different dishes are prepared from vegetables, including zucchini lecho for the winter.

Ingredients:

Tomatoes - 2 kilograms;

Carrots - 500 grams;

Squashes - 3 kilograms (peeled);

Onion - 500 grams;

Sweet pepper - 500 grams;

Salt - 2 tablespoons;

Sugar - 1 cup;

Ground black pepper - 0.5 tsp;

Vinegar 9% - 100 milliliters.

Cooking

Cut the tomatoes into small pieces and set on fire. Boil for 20 minutes. Add: grated carrots, diced onions, peeled zucchini, chopped peppers. Put the salt, sugar and pepper. Stir and cook over low heat for an hour. 5 minutes before readiness we pour in vinegar.

Finished lecho from pepper, squash and tomatoes are laid out in sterilized jars and closed with sterile caps.

Fried zucchini in tomato sauce.

If you have a big harvest of zucchini, then you can cook a delicious billet for the winter in tomato sauce.

Ingredients:

Squashes - 1 kilogram;

Bulgarian pepper - 350 grams;

Onions - 50 grams;

Tomatoes - 900 grams;

Parsley and dill - on the floor of the bunch;

Salt - 1 tablespoon;

Sugar - 2 tablespoons;

Garlic - 7-9 cloves;

Vegetable oil - 100 milliliters;

Black pepper peas - 6-8 pieces.

Cooking

Zucchini peeled and cut into circles with a thickness of 1 centimeter. Fry in a pan on both sides until golden brown.

Cut tomatoes and onions randomly. Stew in a pan until the vegetables are soft. Then wipe through a sieve or purée a blender. Add salt, sugar, garlic squeezed through a press and chopped parsley and dill. Stir. Bulgarian pepper cut into medium squares.

Lay in sterilized jars in layers: half of tomato sauce, half of zucchini, all chopped peppers, the remaining part of zucchini, the rest of the sauce. Cover with a sterile lid, place the jar in a pot of water (be sure to put a towel on the bottom), pour the water over 2 centimeters without reaching the shoulders. Bring to a boil and sterilize for 30 minutes. Store at room temperature.

Salad of courgettes "Teschin language".

From the zucchini you can make anything, including a delicious salad "Teschin language."

Ingredients.

3 kilograms of zucchini;

1.5 kilograms of tomato;

100 grams of garlic;

5 bell peppers;

2 hot peppers;

1 tablespoon of granulated sugar;

1 cup of vegetable oil (odorless);

2 tablespoons of salt;

1 tablespoon 70% vinegar.

Cooking

Pepper cleaned of seeds. Zucchini cleaned from the skin and seeds. Then cut into strips to make the tongues. Cut off the stalks from the washed tomatoes. We skip through a meat grinder: pepper and bitter pepper, garlic and tomatoes.

We put peppers, garlic and tomatoes in a basin. Add sugar, salt and vegetable oil. We mix everything well and set it on fire. Cook for 10 minutes. Add strips of zucchini. Stir and cook for another 35-40 minutes. At the end of cooking add vinegar.

Put the hot salad in sterilized jars. Roll and wrap to cool.

Zucchini jam.

Jam for me is a daily source of vitamins. Not a single tea party is complete without it, even if it is made from courgettes.

Ingredients:

1 kilo of zucchini;

1 kilogram of sugar;

Cooking

Zucchini peeled and seeds. Cut into cubes. Scald lemon with boiling water and skip through a meat grinder. Pour water into the pot. Pour sugar. Cook the syrup. Put zucchini and lemon. After boiling, boil for 20 minutes. Cool for an hour.

Cooked cold jam after boiling for 20 minutes. Cool for an hour.

Cook the last time after boiling for 20 minutes. Cool for an hour.

Pour into cans. Close the lids.

Zucchini "Like Milk".

Salad zucchini like milk mushrooms to taste resembles salted mushrooms. Very easy to prepare and original to the taste.

Ingredients:

Squashes - 3 kilograms;

Carrots - 2 pieces;

Garlic (minced) - half a glass;

Salt - 2 tablespoons;

Sugar - 1 cup;

Vegetable oil - 1.5 cups;

Vinegar 9% - 1 cup;

Ground black pepper - 1 tablespoon;

Dill - a bunch;

Parsley - 1 bunch.

Cooking

Zucchini peel and cut into cubes. Fold in a large pot. We clean the carrots and cut them in thin circles. Add to the zucchini. Greens cut finely: parsley and dill. Shipped to the pan to the vegetables with chopped garlic. We supplement with salt, sugar, pepper, vinegar, vegetable oil. Mix and leave for 3 hours.

Then we put the salad in sterilized jars and cover with lids. We put sterilized minutes for 30, but it is better to look at the rising bubbles in the banks. That's when the dish will be ready.

Ready salad take out and close the lids. Turn over the cans and wrap them to cool them down.

Pineapple from the zucchini.

There will be no magic here, and I still can’t turn zucchini into pineapples, but I’m quite able to make the same preparation.

Ingredients:

1 medium zucchini;

1 liter of water;

2 cups 9% vinegar;

2 glasses of sugar;

1 cup unscented vegetable oil;

1 tablespoon salt.

Cooking

Zucchini clean from the skin and seeds. Cut into cubes. For the marinade put in a saucepan: sugar, salt, vinegar, vegetable oil and water. Put on the fire and bring to a boil. Cook portions zucchini for 5-8 minutes. We take out skimmer.

Banks are sterilized. We put them in the vegetables and pour boiling brine. Roll a special key. Store at room temperature.

Zucchini just entered the top three best vegetables for harvesting for the winter, taking pride of place next to cucumbers and. They make delicious salads and appetizers, they are pickled, salted, canned in savory sauces and vegetable mixes. In winter, they perfectly complement both the daily and festive menus.

In addition to fine taste, which is easy to emphasize the marinade or spicy sauce, zucchini are affordable. At the height of the season of conservation, these vegetables are quite inexpensive, so you can easily make a lot of different blanks from them without exorbitant costs. There are many interesting recipes zucchini "Yum fingers", each of which has its own characteristics and may well become a "brand" for many housewives.

Preparation for conservation

To make the zucchini for the winter really “yum fingers”, it is important to choose the right vegetables. For preservation, only ripe fruits should be selected, on which there are no traces of diseases or injuries. It is best to take for harvesting young zucchini, because they have a thin skin, tender flesh and no hard seeds. Such fruits can not be cleared from the skin, but simply rinsed well under running water, which saves time.

The same advice applies to other components of conservation. When zucchini is combined with tomatoes, carrots or other vegetables, you need to choose healthy and not overripe fruits.

Experienced housewives say that they give the best taste and retain their shape after heat treatment of zucchini and white zucchini, while greens can boil soft and turn into mush. However, the latter are better suited for the preparation of squash caviar, for which it is just necessary that the vegetables are well boiled soft and form a homogeneous mass.

Recipe 1: zucchini for the winter "Lick your fingers"

This is a very simple recipe that will appeal to those who love lecho and various vegetable stews. Squash fingers are prepared very quickly, while the set of products that will be needed for preservation is the easiest, and the result will exceed all expectations.

Ingredients (per 5 liters of finished preservation):

• zucchini - 3 kg;
• tomatoes - 0.5 kg;
• vegetable oil - 0.4 l;
• garlic - 1 head;
• bulgarian pepper - 1 kg;
• salt - 2-2.5 tablespoons;
• granulated sugar - 180-190 g;
• vinegar (9%) - 150-160 ml.

Cooking process:

1. First you need to prepare zucchini: wash, if necessary, peel and remove the seeds. Vegetables need to be cut into large pieces and put in a pan or other container for cooking.
2. Tomatoes, Bulgarian and hot peppers need to grind, passing through a meat grinder or using a blender.
3. Garlic should be finely chopped or let through a press and add to the tomato-pepper mixture.
4. Salt, sugar and sunflower oil also add to the crushed tomatoes with pepper and mix thoroughly.
5. The mixture must be poured pieces of zucchini and put on medium heat.
6. When the color of zucchini becomes olive, you need to add vinegar and boil the stew for a few more minutes.
7. The finished vegetable mixture should be poured into dry and pre-sterilized jars and rolled up with lids.

When cooking zucchini in a tomato-pepper mixture, it is better to close the container with a lid so that the stew retains all the flavor and taste of vegetables. If there is no time or opportunity to prepare the sauce yourself, you can replace it with high-quality purchased lecho. The taste of this preservation will turn out to be somewhat different, but the zucchini will still be savory.

Zucchini "Fingers lick" can be used in the cold and hot. This preservation can be heated and used as a sauce for spaghetti, rice, buckwheat and other cereals. This stew goes well with meat, poultry and even fish.

Recipe 2: zucchini "Under the milk"

Due to the fact that they are a neutral product, they can be given a wide variety of flavors, not holding back their culinary fantasies. This is confirmed by this recipe, in which familiar vegetables become very similar in taste to mushrooms. The main thing in cooking zucchini "under the milk" is to cut the vegetables correctly and not regret the garlic and dill. You can also add parsley to the preservation, which makes the marinade more piquant, but this is not necessary.

Ingredients:

• zucchini - 1.5 kg;
• vegetable oil - 50 ml;
• sugar - 2 tablespoons;
• salt - 1 tablespoon;
• vinegar (6%) - 50 ml;
• dill - 1 bunch (possible with umbrellas);
• black pepper - 0.5 tsp;
• garlic - 5-6 cloves.

Cooking process:

1. Squash should be thoroughly rinsed under running water and cut into small pieces. If the vegetables have slightly ripened and their flesh in the middle is already loose, then soft places need to be cut and discarded.
2. Dill is not very finely chopped, chop the garlic into slices.
3. Mix vegetables, herbs and all other ingredients and leave to infuse at room temperature for 3-4 hours.
4. Transfer the vegetable mixture to sterile jars, cover with lids and put sterilized into a saucepan with warm water, which should reach the "hangers" of the cans. To prevent the banks from cracking under the action of temperature, a metal grid or several times folded fabric should be placed on the bottom of the tank. Water (with jars) should be brought to a boil over low heat and kept for another 10-15 minutes.
5. Sterilized jars should be rolled up, turned over and left in this state until cooling, not wrapping.

It should be especially emphasized that you do not need to add water: squash when infusing is allowed to juice, therefore they will not be dry.

Such preservation perfectly complements the second courses, and pieces of zucchini “under milk mushrooms” can be added to salads. In addition, vegetables marinated in this way can be consumed immediately after infusion, so this is a great option for a quick snack.

Recipe 3: Zucchini in Beet Fill

Zucchini in this recipe is obtained sweet and sour, and thanks to the beet juice they get an interesting color. This is a very bright appetizer with an unusual taste, which will force you to take a fresh look at the usual vegetables.

Ingredients:

• zucchini - 2 kg;
• red beet juice - 0.5 l;
• water - 0.5 l;
• apple juice - 1 glass;
• dill seeds - 2 tablespoons;
• citric acid - 5 g;
• salt - to taste.

Cooking process:

1. Wash squash and peel and seed, cut into small cubes or circles. If the vegetables are young and do not have formed seeds, then they can be immediately chopped, not peeling from the skin.
2. Put chopped vegetables in pre-sterilized jars, pouring dill seeds;
3. Squeeze the juice from the beets (need about 1.5 kg of root crops). In the absence of a juicer, beets should be grated on a fine grater to make a gruel, add 0.5 liters of cold boiled water and leave for 30 minutes. After that, strain through a sieve.
4. Dilute the juice with water, add salt, apple juice and citric acid.
5. Bring the resulting solution to a boil and pour zucchini in jars.
6. Sterilize the jars in hot water for 8-10 minutes.
7. Roll up the cans with lids, turn them over, wrap them up and leave to cool completely.

In this recipe, if desired, you can exclude apple juice, but it gives zucchini an unusual note with a pleasant sourness. This preservation looks very colorful on the table and serves as an excellent cold snack.

Recipe 4: marinated zucchini without sterilization

This recipe is good because you can do without sterilization, which allows not only to save time, but also to reduce the likelihood of burns and other unpleasant consequences of working with boiling water and hot banks. At the same time, the lack of sterilization does not affect the taste: zucchini are juicy, crispy and savory.

Ingredients

• zucchini - 2 kg;
• horseradish leaves and cherries, dill in inflorescences - on a small bunch;
• bay leaf - 2 pcs .;
• black pepper (peas) - 6 pcs .;
• garlic - 8 cloves;
• horseradish roots - 2-3 pcs .;
• 1-2 hot peppers;
• salt - 150 g;
• sugar - 75 g;
• vinegar (9%) - 45 ml;
• water.

Cooking process:

1. Put on the fire water at the rate of 1.5 liters for each half-liter jar with the billet and bring to a boil.
2. Wash zucchini and herbs. Cut the vegetables lengthwise into several pieces, chop the leaves of horseradish, and cut the roots into 7 cm pieces.
3. At the bottom of the cans lay the leaves of cherry and horseradish, dill, peppercorns and pieces of horseradish root (2 pieces in each jar).
4. Slices of zucchini tightly put in jars.
5. Pour the preparation with boiling water. It is better to fill in with small portions so that the banks do not burst and warm up evenly.
6. Cover the jars with lids and leave in this position for 7 minutes, then drain the liquid into a separate pan (for the marinade).
7. Pour the blank for another 6 minutes with clean hot water, which is then completely drained.
8. Prepare the marinade: add another 250 ml of hot water to the pan with liquid from the cans, add salt, sugar and bring to the boil. Add vinegar to the boiling marinade, reduce the heat to low and let it boil again.
9. In each jar put a few pieces of hot pepper and garlic cloves.
10. Pour the preparation with hot marinade on the neck and roll up the lids.
11. Banks to turn, wrap and leave to cool.

Cooking squash for this recipe is very quick and easy. The result is delicious pickled vegetables that are
easily replace your favorite canned cucumbers.

Canned zucchini really turns out to be “yummy fingers”, and thanks to a large number of recipes, you can cook several types of blanks for the winter from one type of vegetable.