Zucchini is considered to be a universal vegetable in cooking. It is often used in the preparation of main dishes and snacks, and is also preserved for the winter. To date, experienced housewives have developed many spin technologies. This includes sourdough, pickling, aging in the marinade. To get a quality product, it is important to follow practical recommendations and clearly follow the instructions. Let's talk about everything in order.

Features of cooking zucchini for the winter

1. Harvesting.   Zucchini refers to early ripening vegetables, so it is important not to miss the ripening period to the necessary stage. Harvest 1 time in 4-5 days, select specimens no more than 20 cm long. Such zucchini should have a thin peel and a small seed chamber.
2. Peeling.   The peel is removed to give the final product attractiveness. If you can preserve young fruits, you can skip this step. In the case of skinning, first wash the vegetables. Then cut off the peel, capturing part of the pulp.
3. Chopping.   If small marrows (length less than 10 cm.) Are used for marinating, they should not be cut. After removing the stalks, place the specimens in the whole jar. Fruits of a different size are crushed by slices (rings), the width of which does not exceed 1.5-2 cm.
4. Cooking marinade.   The preservation of canned food directly depends on the amount of the acid component on which the marinade is prepared. Citric acid, table vinegar or essence is used to spin dishes. It all depends on what is at hand.
5. Adding spices.   Dried herbs are used as a complement to the marinade. Zucchini is most suitable for horseradish, parsley and dill, basil, tarragon, celery, peas and cloves. The seasonings listed are considered basic, but you can add other favorite spices to your taste.
6. The amount of marinade. In order to determine the required marinade volume, put the zucchini ready for salting in a jar. Pour in ordinary filtered water, then pour this liquid into a measuring container. Multiply the amount obtained by the number of containers to spin. However, pouring whole zucchini and chopped will vary. In the first case, a lot of space remains, which is filled with spices. At the same time, a three-liter jar accounts for about 1.4 liters. marinade. In the second case, you will need approximately 600 ml. fill.
7. Soak.   Before preserving the fruits, they must be blanched. If you prefer to do without heat treatment, send the fruit in a container with cold water for 3 hours. During this period, vegetables are saturated with moisture, so they will subsequently not absorb part of the marinade. Such a move will prevent the accumulation of air in the bank and further swelling of the lids.
8. Sterilization of containers.   To preserve zucchini in a weakly acid marinade, the cans are pre-sterilized. If the fill is sharp enough, you can do without boiling containers. In this case, fill the fruit twice with hot marinade, and then cork. In the case of canned fruit without sterilization, 2 or 3 liter cans are taken. In all other variations, containers are suitable that are placed in a pan in height.

Zucchini with horseradish: a classic of the genre

• dill - 120 gr.
• garlic - 5 heads
• zucchini - 8 kg.
• chilli red pepper - 10 amount
• horseradish sheets - 3 pcs.
• lemon balm - 1 bunch
• parsley - 40 gr.
• celery - 35 gr.
• table vinegar (concentration of 6%) - 550 ml.
• salt - 330 gr.
• water - 2.2 liters

1. The number of components is designed for 10 cans of 1 liter. Sterilize lids and containers in advance. You can do this by boiling or in the oven.
2. Sort the fruits. For preservation, specimens with a very thin skin and dense pulp are suitable. Remove the stalks, rinse the vegetables with cold water. If you need beautiful bright zucchini for cooking, cut off the skin completely.
3. Chop the vegetables with 1.5 cm thick rings. Pour water into the pan, bring to a boil, send the chopped zucchini inside. Blanching takes 5 minutes, no more. After that, remove the fruits and immediately send them to cold water.
4. Go through all the greens, exclude yellowed and spoiled elements. Rinse with plenty of water. Chop the sheets of horseradish with strips 3 cm thick., Chop the dill. Peel and rinse the teeth of garlic, cut into slices.
5. For the marinade, hot red pepper is used, wash it, cut off the fruit area in the area of \u200b\u200bthe stalk. Do not touch the pulp, otherwise the canned vegetables will come out too sharp.
6. When all the liquid drains from the squash washed under the tap, add chopped garlic and dill to them. At the bottom of each bowl, send celery, mint, parsley, horseradish, and red pepper. Tightly place the zucchini, sprinkle with spices again.
7. Boil 2.2 liters. drinking water with salt to dissolve the granules. After that, cool the marinade, pour in the vinegar solution. Pour the fruit into the jars with the resulting liquid, cover the necks with lids. Make a pot with high sides and a large bottom diameter.
8. Send the cans inside, fill with hot water and place on the stove. Bring to a boil, after that simmer another quarter of an hour. Remove the container with the seal, immediately tighten with a key, turn over. Wrap in a sweatshirt or blanket, cool.

Canned Honey Zucchini

• young zucchini - 2.5 kg.
• water - 1.3 liters
• salt - 65 gr.
• honey - 70 gr.
• garlic - 2 heads
• sugar - 60 gr.
• vegetable oil - 400 ml.
• greens (any) - 100 gr.
• vinegar essence - 15 ml.

1. The recipe was developed by Caucasian housewives. Using this technology, you can cook not only zucchini, but also other similar vegetables. To begin the manipulation, sort and peel the zucchini. Cut them into slices (about 1 cm thick).
2. Proceed to the preparation of the marinade. Pour water into the pan, add salt, honey, sugar, vegetable oil. Bring the composition to the appearance of the first bubbles, then boil another 10 minutes. Cool, add vinegar essence, mix thoroughly.
3. Chop the zucchini with thick straws so that they fill the whole cans. To prepare a dish according to this recipe, it is better to use a liter and a half liter containers. Send the fruits to the marinade, simmer for 10 minutes.
4. Sterilize the jars by placing them in a hot pot or oven. Wipe dry, do the same with the covers. Place 4 minced garlic cloves, as well as 30 gr., On the bottom of each container. any washed greens.
5. Using a slotted spoon, remove the fruits from the pan with the marinade, arrange them in clean containers, add a fill on top. The marinade should fill the jars completely. Roll up the container with a key, turn it over, wrap it with a blanket.

• vinegar 6% - 120 ml.
• granulated sugar - 110 g.
• salt - 20 gr.
• zucchini - 3 kg.
• water - 3 l.
• dill - 50 gr.
• garlic - 3 heads
• dill umbrellas - 3 pcs.
• bay leaf - 10 pcs.
• peas - 20 pcs.
• horseradish leaves - 2 pcs.
• currant leaves (optional) - 30 gr.

1. The brine is prepared very simply, the ingredients are displayed in 3 liter jars. If necessary, increase the amount, observing the proportions. Prepare the jars by washing them and boiling them.
2. Start cooking brine. To do this, pour water into the pan, add salt and sugar, then bring to a boil. When the granules have completely dissolved, turn off the stove. After cooling, pour in the vinegar.
3. Rinse the greens well. Chop the dill, chop the horseradish leaves in strips about 4 cm wide. Peel the garlic, cut into slices. Put dill umbrellas, chopped horseradish strips, peppercorns, garlic, laurel, currant leaves and other available spices on the bottom of each container.
4. Sort and wash the zucchini, chop each fruit with washers (thickness about 1.5-2 cm.). Put chopped vegetables in jars of herbs. Now boil the kettle, pour zucchini with ordinary hot water, leave for 20 minutes. Drain the liquid, repeat the pouring process 2 more times.
5. After that, immediately seal each jar, evaluate the lid for leaks. Turn over, cover with a warm cloth. Leave on for 20 hours before cooling, take to the cellar.

Winter squash

• sugar - 10 gr.
• salt - 12 gr.
• tomato paste or hot ketchup (for an amateur) - 80 gr.
• wheat flour - 15 g.
• carrots - 120 gr.
• bulgarian pepper - 75 gr.
• zucchini - 240 gr.
• onions - 50 gr.
• vegetable oil - 130 ml.
• garlic - 5 prongs
• greens (any) - 40 gr.

1. The ingredients are offered on a 1 liter jar. If necessary, increase or decrease the proportions. Wash greens and bell peppers to start cooking. Remove all seeds from the latter, chop into strips.
2. Sort the zucchini, excluding spoiled copies. Remove the peel and remove the stalks of zucchini, chop the vegetable into cubes. Wash and peel the carrots, pass it through a large section of the grater. Chop onions.
3. Sauté the vegetables on a small portion of the vegetable oil until a golden crust is obtained. When you achieve the necessary consistency, add zucchini, bell pepper, salt and granulated sugar, greens, garlic, tomato paste, flour, passed through a crush to the pan.
4. Add the remaining oil, cover, simmer for a third of an hour. Stir constantly to avoid burning. Heat the cans in the oven or sterilize them in boiling water. Dry, place the finished composition in containers.
5. Heat the oven to 120 degrees. Remove the baking sheet, place cans without lids on it. Sterilize the stew for 1 hour, sometimes opening the door to remove excess moisture. Then remove with a tack, tighten with a key, cool down neck.

• spice for Korean carrots - 30 gr.
• young zucchini - 4.2 kg.
• vegetable oil - 450 ml.
• salt (not iodized!) - 60 gr.
• acetic solution (concentration 9%) - 260 ml.
• garlic - 4 heads
• carrots - 4 pcs.
• sugar - 35 gr.

1. Only young zucchini is used to make the salad, and salt should not contain iodine. Peel the vegetables from the stalks, capturing part of the "butt." Cut the peel, chop into cubes or straws (the first option is preferable).
2. Peel the carrots, wash, grate. Combine with zucchini in a deep bowl. Start cooking marinade. Peel the garlic and pass it through a crush press. Move the pulp into a separate bowl, fill with oil.
3. Stir, add vinegar, salt, Korean carrot spice, granulated sugar. Mix well, pour the finished product into a mixture of carrots and zucchini. Use a wooden spatula. Let the dish soak for 5 hours.
4. To connect the components, ceramic or glassware is used, aluminum will not work. Otherwise, it will oxidize, causing a risk of poisoning. You can use enameled dishes, on which there are no chips and cracks.
5. During the infusion of zucchini you need to wash and sterilize the banks. The same thing is done with covers. When the vegetables are ready, move the contents to the container, cover. Send to a pot of hot water, boil for 10 minutes.
6. Next, immediately remove the finished canned food, seal them with a special key and turn it upside down to the floor. When covered with a blanket, allow the roll to cool completely, and then send it to the cold.

Mustard Zucchini

• zucchini - 12 kg.
• onions - 160 gr.
• garlic - 1.5 heads
• granulated sugar - 1.4 kg.
• mustard seeds - 450 gr.
• table vinegar (9%) - 1.6 liters.
• water - 1.6 liters
• salt - 275 gr.

1. Young or medium fruits are used to make the spin. In the case of the latter, the seed cup must be completely cut out.
2. To start the procedure, rinse and peel the vegetables, chop them along. If desired, you can cut the peel and "butt". Each oblong piece must be chopped into thin strips (about 9 cm long). The calculation is carried out in half-liter containers.
3. Pour water into a pan, bring to a boil, pour sugar and salt. When the crystals dissolve, fill with the mixture of zucchini laid out on the banks. After 45 minutes, remove the fruits. Pass the garlic and onions through a meat grinder, sprinkle with a mixture of vegetable slices.
4. Add parsley seeds here, mix. Return to sterile containers, let marinate for 4 hours under lids. Drain and filter the fill, heat it again, season the zucchini.
5. Move to a wide-bottom pan, pour hot water over the shoulders. Pasteurize for a quarter of an hour, then remove, tighten with a wrench and let cool.

It is easy to prepare a twist of zucchini for the winter, if you follow the step by step instructions. Always wash and dry containers before packing components. Consider popular recipes such as zucchini stew, vegetables in honey or mustard dressing. Preserve the dish with horseradish or resort to cooking technology without sterilization.

Video: how to cook pickled zucchini for the winter

  Canning zucchini is not a relic of the Soviet past. Crispy zucchini will always be at the table. Some love them even more than cucumbers. In addition, canning zucchini is a great opportunity to save money without sacrificing quality. After all, the hostess can always vouch for the billets prepared by her, and having bought a store roll, there is no one to “blame”.

Zucchini in the summer is worth a penny, so even if you do not intend to roll up on all relatives, make at least a dozen blanks for yourself. Zucchini will provide variety in the home menu and always go off with a bang during a feast. In this case, it is not necessary to order three-liter cans - you can take liter ones. Zucchini from a liter can is eaten almost a day, and then you can open something else.

What they do with zucchini - they salt, pickle, prepare a variety of salads and snacks, boil caviar and even do it.

Preserving zucchini requires the addition of the following spices - a lava leaf, dill umbrellas, horseradish leaves and, of course, black pepper (peas). Parsley, bitter hot pepper, horseradish root and, of course, blackcurrant leaves give a special flavor to zucchini. These additives are used as desired "for everybody." You can experiment that next year to make more of those cans that seemed especially delicious.

So, zucchini can be preserved both with sterilization (a more complex way), and without it (faster and easier way).

Canning zucchini with sterilization

  First you need to prepare the cans - wash thoroughly. At the bottom of the cans, greens, spices are laid out, you can also parsley, currant leaves. Zucchini are washed and cut, laid out in banks, filled with brine (water, salt, sugar, vinegar) and covered with lids. Banks with zucchini are sterilized for about 10 minutes, and then rolled up. Then banks turn over and wrap. When the banks have cooled, they are returned to their usual position and put in storage.

Preservation of zucchini without sterilization

  At the first stage, everything is the same as in the recipe with sterilization - processing vegetables, slicing greens, folding them in jars. Then zucchini is poured with boiling water, covered with a lid and allowed to stand for about 10 minutes. Next, you need to drain the water and again pour boiling water - this time adding the spices necessary for the recipe. Finally, the cans are rolled up and turned over to check. Again, they are cooled for a day (wrapped in a blanket), and then put away for storage. Until new meetings on winter evenings - at a cozy table and with a crunch of zucchini!

“Our pot-bellied zucchini was laying a barrel for himself,” I just want to sing, looking at the zucchini, imposingly spread out in the garden. Unfortunately, the youth of zucchini is short, and they are stored for a very short time, which is why housewives have long mastered the conservation of zucchini for the winter. Already they ferment them, and pickle, and salt, prepare amazing salads, snacks, caviar from them, and also make jam and make candied fruits. What can I say, a truly versatile vegetable! We suggest you take advantage of our recipes and delay the summer tastes and aromas in jars with new blanks! Moreover, the preservation of zucchini is not at all difficult, and as a result very tasty preparations from zucchini are obtained.

Pickled zucchini with horseradish

Ingredients:
  5 kg of zucchini,
  For marinade (1.5 L):
  150 g sugar
  100 g of salt.
  On 1 liter jar:
  2 peas of black pepper
  1 bay leaf
  1 pea of \u200b\u200ballspice,
  blackcurrant and horseradish leaves,
  1 clove of garlic
  a slice of red hot pepper.

Cooking:
  Coarsely washed the zucchini and lay them in sterilized jars with spices. From the above ingredients, prepare the marinade, fill them with zucchini and sterilize the jars: 1 liter - 10 minutes, 3 liter - 20 minutes. Then roll them upside down.

Marinated zucchini “Like autumn fungi”

Ingredients:
  7 kg of zucchini,
  500 ml of vegetable oil,
  3 tbsp salt
  3 tbsp Sahara,
  500 ml of 9% vinegar,
  garlic to taste
  hot pepper - to taste,
greens (dill, celery, parsley) - to taste.

Cooking:
  Wash and clean the zucchini and, removing the seeds, cut them into cubes. Combine all the ingredients together and let stand for 4 hours. After time, put the mass on the fire and boil for 15 minutes. Then lay out on sterilized jars and roll up. Turn over, wrap in a blanket.

FROMreindeer squash and squash with tarragon and horseradish “Do not spill water”

Ingredients:
  10 kg of small young squash and squash,
  200 g of dill,
  100 g tarragon
  60-80 g horseradish
  200 g of cherry and blackcurrant leaves.
  For marinade:
  5.7 l of water
  500 g sugar
  500 g of salt
  300 ml of 9% vinegar
  black pepper peas to taste.

Cooking:
  Wash zucchini and squash, chop with a fork in several places and cut off the tops. Put prepared vegetables tightly in sterilized jars. Between the rows of vegetables and at the bottom of the jar, put greens. Pour jars of boiling water 2-4 times, soak for 5-10 minutes, then pour boiling marinade made from water, salt, pepper, sugar and vinegar. Roll up the jars with sterilized lids, turn the lids down, wrap and leave to cool.

Salad "Good zucchini"

Ingredients:
  5 kg of zucchini,
  1 carrot
  500 g sweet bell pepper
  1 stack Sahara,
  3-4 tbsp salt
  3 stack water,
  1.5 stack table 6% vinegar,
  300 ml of sunflower oil,
  garlic to taste.

Cooking:
  Cut into large strips of zucchini, carrots, peppers, stew them individually in sunflower oil. Then mix everything, add salt, sugar, water, vinegar and put to boil. After boiling, cook for 20 minutes. Then add the finely chopped garlic and cook for another 10 minutes. Place the salad hot in sterilized jars and roll it up. Turn over, wrap and cool.

Marinated salad with zucchini, apple and pepper

Ingredients:
  600 g of young zucchini,
  600 g of sweet pepper
  600 g of apples.
  For marinade:
  1 liter of water
  300 ml apple juice
  1-2 tbsp honey
  1.5 tbsp salt.

Cooking:
  Peel the pepper and cut it into rings, zucchini in circles, peeled apples in slices. Put all fruits and vegetables in a 3l jar and fill with marinade. Boil water for the marinade, add juice, honey and salt. Roll up jars with sterilized lids, turn over, wrap.

Caviar, zucchini, eggplant and tomato “Autumn in color”

Ingredients:
  1 kg of zucchini,
  1 kg of eggplant
  500 g ripe red tomatoes
  300 g onion
  cooking oil for frying,
  salt and pepper to taste.

Cooking:
Prepared zucchini and eggplant, first cut into circles, fry them in vegetable oil on both sides, and then chop finely. Fry onions and tomatoes in a separate pan. Combine all the vegetables together, mix, add salt and pepper and heat in a saucepan to a boil. Arrange the hot vegetable mixture in jars and sterilize: 0.5 l cans - 75 minutes, 1 l - 100 minutes. Then roll up.

Zucchini with apple and beetroot juice "Vyborg"

Ingredients:
  Zucchini - to taste.
  To fill:
  1 stack apple juice
  1 stack beet juice
  1 tbsp powdered dill seeds,
  3 g of citric acid or 2 g of ascorbic acid,
  1 stack vegetable oil.

Cooking:
  Zucchini, peeled, cut into circles, put in sterilized jars. Prepare the fill by boiling apple and beetroot juice, vegetable oil, citric acid and dill seed powder. Do not use purchased juices for pouring, it is better to cook them yourself. Pour boiling zucchini over the top, roll up the jars, turn upside down and wrap until cool.

Marinated zucchini with bulgaspepper

Ingredients:
  3 kg of zucchini,
  4 sweet bell peppers,
  750 ml of tomato juice,
  100 g of garlic
  1 stack vegetable oil
  1 stack Sahara,
  2 tbsp salt
  70 ml of 6% vinegar.

Cooking:
  Peel the sweet peppers from the seeds and, together with the garlic, pass through the meat grinder. Then mix with zucchini, diced and add the rest of the ingredients. Mix everything thoroughly and boil for 30 minutes. Arrange the hot mass in sterilized jars, roll up, turn over and wrap up to cool.

Zucchini stewed with cucumber and carrots

Ingredients:
  1 kg of zucchini,
  1 kg of cucumbers,
  2 heads of garlic,
  100 g of dill
  ½ stack. vegetable oil
  spices (bay leaf and black pepper peas) - to taste.
  For seasoning:
  5-6 tomatoes
  2-3 carrots,
  2 onions,
  1 tbsp Sahara,
  2 tbsp salt.

Cooking:
  First prepare the seasoning: grate the carrots on a grater, chop the onions. Lightly fry vegetables. Season with grated tomatoes, add salt, sugar and simmer for 5-10 minutes. Zucchini cut into slices, cucumbers - slices, salt and fry on both sides. At the bottom of half-liter jars, put 2 cloves of garlic, chopped dill, bay leaf, black pepper peas. Lay slices of zucchini and cucumbers on top, season with seasoning, sterilize for 5-10 minutes, roll up, turn over and wrap for 2-3 hours.

Soaked zucchini with apples "Recipe from Uncle Vanya"

Ingredients:
  3 kg of young small zucchini.
  3 kg of apples
  leaves of blackcurrant, cherry and lemongrass - to taste.
  For brine (per 1 liter of water):
30 g sugar or 2 tbsp. honey
  10 g rye flour
  15 g of salt.

Cooking:
  Thoroughly wash small zucchini and apples, put in a barrel or in a glass container, add the leaves of black currant, cherry and lemongrass. For brine, boil the water by adding sugar (or honey), rye flour and salt to it. Pour zucchini and apples with brine, put under oppression and place in a cool place.

Zucchini with carrots, ginger and nutmeg "Spicy"

Ingredients:
  7 young zucchini,
  2 carrots
  2 heads of garlic,
  6 cherry leaves
  6 leaves of currant,
  10 peas of black pepper,
  10 peas of allspice,
  6 clove buds,
  horseradish leaves, dill and tarragon seeds - to taste.
  For marinade:
  4 tbsp Sahara,
  5 tbsp salt
  5 tbsp table vinegar
  ginger, curry, mustard seeds, ground nutmeg and ground red pepper - to taste.

Cooking:
  Zucchini and carrots cut into circles, chop the garlic and herbs. Place greens on the bottom of the sterilized cans, then zucchini, garlic, carrots, peppers and cloves. Bring the water to a boil and pour in a thin stream into cans, let stand for 2-3 minutes and drain. Pour boiling water over the cans a second time and pour this water into the dishes. Add salt, sugar, vinegar, spices and bring the marinade to a boil. Pour the jars of zucchini with boiling marinade, roll up, turn upside down, wrap and leave to cool completely.

Marinated squash salad “For home dinner”

Ingredients:
  4 kg of squash
  1 kg of onion,
  150 g of garlic
  3 tbsp Sahara,
  ½ stack. salt
  150 ml of vegetable oil,
  100 ml of 6% vinegar,
  200 ml of boiled water,
  parsley to taste.

Cooking:
   Peel the zucchini and cut into circles. Then blanch in hot water for 5 minutes, fold in a colander and let cool. Parsley, chop onions and mix with zucchini. Mix everything. To pour, rub the garlic with salt and sugar, add vegetable oil, boiled water and vinegar. Mix the resulting mixture thoroughly. Pour zucchini over the top and squeeze a little in a circle or plate to give the vegetables juice. Place the container with vegetables for 10-12 hours in a cold place. After this time, put the salad in sterilized jars and sterilize for 15-20 minutes, then roll up.

Spicy zucchini with tomatoes

Ingredients:
  1 kg of zucchini,
  750 g of tomatoes
  2 onions,
  5 cloves of garlic,
  2 hot peppers
  4 clove buds,
  4 peas of allspice,
  ½ tsp coriander seeds
  50 g of celery stalks,
  100 ml of vegetable oil,
  1 tbsp Sahara,
  1 tbsp salt.

Cooking:
Cut the zucchini into mugs or plates, salt to taste and fry with butter until half cooked. Cut celery in semicircles, chop pepper. Chop the onion finely and brown it in a pan with vegetable oil, add celery and pepper, salt and sugar and simmer over low heat for 5 minutes. Pour the tomatoes over boiling water. Remove the peel and cut into circles. Lay in sterilized jars with layers of zucchini, tomatoes and fried dressing, sprinkling layers with chopped garlic and seasonings. Sterilize the jars with the finished product for 30 minutes, then roll up, turn over and wrap.

Zucchini marinated with "Fragrant" mint

Ingredients:
  8 small zucchini,
  1 clove of garlic
  1 hot pepper
  A few sprigs of mint
  ¾ stack. grape vinegar
  ¾ stack. olive (or vegetable oil),
  salt, pepper - to taste.

Cooking:
  Wash and cut the zucchini in circles. Heat 2 tbsp in a pan olive (or vegetable) oil. Fry the zucchini on both sides until golden. Then put them on grease absorbent paper. Peel and thinly chop pepper and garlic. Put the squash in a shallow bowl, sprinkle them with garlic and slices of pepper and season with the remaining oil. Scissor mint and add it to the zucchini, salt and pepper. Bring grape vinegar to a boil in a small saucepan, then pour it into zucchini and refrigerate. Then refrigerate for several days. Continue to store the finished product in a cool place and serve it with poultry.

Zucchini with carrots, honey and apple juice "Gifts of Autumn"

Ingredients:
  Zucchini, carrots and apples to taste.
  To fill:
  500 ml apple juice
  50 g honey
  10 leaves of lemongrass,
  500 ml of water
  1 tbsp salt.

Cooking:
  Zucchini, carrots, apples cut into slices, put in sterilized jars. Prepare the fill: boil apple juice, water and honey, adding salt and lemongrass. Pour boiled slices into jars and roll them up. Turn the cans upside down, wrap and leave to cool.

Gardener appetizer salad

Ingredients:
  1 kg of zucchini,
  400 g of sweet pepper.
  200 g of carrots.
  400 g of unripe plums,
  1 head garlic
  1.5 tbsp salt
  ½ stack. Sahara,
  1 tbsp 6% vinegar
  ¾ stack. vegetable oil.

Cooking:
Cut the zucchini into cubes, sweet pepper - in strips 1.5-2 cm wide, grate the carrots on a coarse grater. Pass the plums through a meat grinder, add salt, sugar, vegetable oil and boil. Then add zucchini, pepper, carrots and cook for 40 minutes, stirring. Add finely chopped parsley, a head of garlic to the mass. Boil for another 5 minutes, arrange in banks, roll up, flip and wrap.

Zucchini jam with citric acid "Pineapple"

Ingredients:
  1.5-2 kg of zucchini,
  1.2 kg of sugar
  ½ tsp citric acid
  200 g canned pineapple with juice.

Cooking:
  Cut zucchini peeled and pulp into small cubes. From pineapple juice and sugar, boil the syrup and fill it with zucchini. Add citric acid. Stir and leave for 1 hour. Then drain the syrup, heat it, again fill it with zucchini and leave for another 1 hour. Pineapples cut into small pieces, add to the zucchini, heat everything to a boil and let cool. Repeat the procedure 2-3 times until the zucchini looks like pieces of pineapple. Then boil still 15-20 minutes, place in sterilized jars, roll up, turn upside down, wrap and leave to cool completely.

Zucchini-orange confiture with ginger and cinnamon

Ingredients:
  1 large zucchini,
  3 oranges
  3.3 stack Sahara,
  ½ tsp citric acid
  ½ tsp grated ginger root
  cinnamon to taste.

Cooking:
  Pass through the meat grinder peeled and peeled zucchini seeds, pour sugar. Put on fire, bring to a boil, then remove from heat and let stand for 4 hours. Add oranges to the squash mixture, also peeled and minced. Bring to a boil again and leave for 4 hours. Then add citric acid, ginger and cinnamon to the mixture, bring to a boil and cook for 20 minutes over low heat. Pour hot confiture into sterilized jars, roll up and wrap.

Successful blanks!

Larisa Shuftaykina

Summer is not only a vacation and the sea, it is also a time of preparations for the winter. One of the most popular selections is canned zucchini. Unlike cucumbers, which leave very quickly, zucchini fruits almost all summer, they are cheap, and taste like canned cucumbers. You can roll up zucchini according to the classic recipe, or you can add squash or zucchini. It turns out delicious, beautiful and practical.

Ingredients:

(Exit: 2 liter cans)

• 1.5 kg zucchini
• 1 PC. salad pepper
• 2 pcs. squash (optional)
• 1 hot pepper (optional)
• 4 cloves of garlic
• horseradish leaves
• dill inflorescences
• table vinegar 9%
• for every liter of brine:
• 1 tbsp salt with top
• 2 tbsp sugar without top
• 10 pieces. black pepper peas
• 2 pcs. bay leaf

• To make canned zucchini tasty, we buy young zucchini with a loose skin and small seeds. From the ripened zucchini, you can cook zucchini caviar for the winter, but for canning we choose younger zucchini.
• If you decide to roll up zucchini with squash, then choose medium-sized squash, the size of a small apple. Cut squash.
• Soak the vegetables in cold water, wash thoroughly, cut the tails.
• We cut the zucchini into two centimeter circles. It is not necessary to cut very thinly, otherwise zucchini can turn out to be too loose.
• Thoroughly wash the greens, lettuce.
• We clean the garlic.
• At the bottom of each jar (sterile, pre-boiled) we put a coarsely chopped horseradish leaf and half a salad of pepper.
• Tightly place the chopped zucchini and squash.
• Between zucchini we put cloves of garlic and dill inflorescences. If desired, you can put a small piece of hot pepper.
• In each liter jar, pour 1 tablespoon of 9% table vinegar.

Cooking brine

• It's no secret that the taste of canned zucchini largely depends on the taste of brine, so we take this part quite seriously.
• So, for every liter of brine we put 35 g. salt - this is one tablespoon with a good slide, 50 gr. Sugars are two tablespoons without a slide. I note right away that iodized salt for seals is not suitable.
• Put bay leaf and black pepper with peas.
• Bring the brine to a boil, cook for 5 minutes.

Zucchini roll

• Gently pour boiling brine into jars with tightly packed chopped zucchini, herbs and vinegar. The brine should completely cover the zucchini and reach the shoulders of the can.
• We cover the jars with sterile lids and carefully place them in a large pot of boiling water. We sterilize liter jars for 17-20 minutes. We look.
• We take out the jars one by one, roll them one by one and put the lids down.
• After cooling completely, usually the next day, we put our beautiful zucchini, canned at home with our own handles, in a cool place for storage.
• Before serving, a jar of canned zucchini must be cooled in the refrigerator, and to make the zucchini even more fragrant, add chopped garlic to an open jar. Try it, very tasty. By the way, I also recommend preparing this one for the winter

Canned zucchini is a summer mood, kept in good shape. They have an amazing feature: they look perfect on any table of European and Eastern cuisine, set off the taste of other dishes, refresh in the heat, make meat dishes juicier. Consider how to preserve zucchini for the winter.

There are “golden recipes” for preserving zucchini - such that the taste after processing not only does not deteriorate, but is also saturated thanks to the marinade, spicy notes of garlic and aromatic herbs.

People who prefer a creative approach to cooking will work twice with zucchini: for the winter at home, you can also prepare zucchini by yourself, make caviar, lettuce, adjika, salad. Exotic lovers choose zucchini jam and candied fruit.

1. Small canned zucchini with a thin skin are suitable for canning.
2. Mature vegetables are suitable for caviar, but seeds must be removed.
3. Empty glass jars must be sterilized in all recipes.
4. There is a small psychological secret to delicious zucchini: when preserving them, they are laid out in liter jars so that the dish does not “bore”, and its quantity was enough to please the household, but not to tire.
5. Enameled dishes are suitable for salads to avoid undesirable chemical reactions with acetic acid.

Calorie canned zucchini

Amazing fact: canned zucchini is less calorie than fresh. This is due to the fact that the calorie content of canned vegetables is also determined by the components that make up the marinade - water, sugar, spices.

The dietary value of zucchini is the presence of dietary fiber, fiber - elements involved in metabolic processes and contribute to the removal of toxins from the large intestine. Zucchini lowers blood cholesterol and is a hypoallergenic product.

The average value of data on nutritional value of 100 grams of canned zucchini is indicated in the table:

The classic recipe for zucchini for the winter

Perfect canned zucchini have a balanced taste, they are crispy and keep their shape fresh. The classic recipe is time-tested and guarantees a successful result. Cooking involves sterilization. The finished product is 8 liters.

Ingredients:

• Fresh zucchini - 5 kg;
• Water - 3.5 L .;
• Salt - 5 tbsp. l .;
• Garlic - 10 cloves;
• Sugar - 4 tbsp. with a slide;
• Vinegar 9% - 300 ml;
• Fresh herbs (horseradish or blackcurrant leaves, parsley) - optional.

How to cook:

1. Sterilization of empty cans.
2. Marinade. Pour vinegar into boiling water with sugar and salt, warm for 3 minutes.
3. Banking. Sliced \u200b\u200bzucchini, herbs, garlic in sterile jars and pour the marinade.
4. Sterilization of filled cans in boiling water for 7-10 minutes.
5. Storage. Screw the lids, put the cans down with the lid, insulate the outside, leave for a day.

Video recipe

You lick the recipe

A recipe feature in adding tomatoes. The product yield is 5 liters.

Ingredients:

• Young zucchini - 3 kg;
• Bell pepper - 1 kg;
• Garlic - 2-3 heads;
• Tomatoes - 500 g;
• Vegetable oil - 300 ml;
• Vinegar 9% - 130 ml;
• Sugar - 200 g;
• Salt - 2 tbsp. l .;
• Hot red pepper (chili) - to taste.

Cooking:

1. Sterilization of empty cans.
2. Training. Red vegetables and garlic are crushed to a homogeneous state in a blender, zucchini are cut and mixed with vegetable paste. Spices and oil are added to them.
3. Cooking. The mixture is brought to a boil, then stewed under a lid for 15 minutes. Vinegar pours in, bask without cover for another 3 minutes.
4. Banking.
5. Storage. Screw the covers, put upside down, wrap with a blanket, leave for a day.

Video cooking

How to salt zucchini without sterilization

Harvesting zucchini is a simple matter. Boiling the marinade, boiling filled cans, daily exposure, and can be served. The proposed recipe simplifies the cooking process even further: long-term heat treatment after filling cans is excluded. However, empty cans for preservation still need sterile ones.

Ingredients:

• Fresh zucchini - 1.5 kg;
• Garlic - 7-10 cloves;
• Salt, sugar - 3 tbsp each. l .;
• Vinegar 9% (dilute with water at a higher concentration) - 5 tbsp. l .;
• Bay leaf, fresh parsley, peppercorns - at your own discretion.

Step by step cooking:

1. Sterilization of empty cans.
2. Culinary processing. Pour zucchini with water for 2 hours.
3. Marinade. Add spices, herbs, vinegar to boiling water, warm for 3 minutes and bring to a boil again.
4. Cooking. Cook the sliced \u200b\u200bzucchini in the marinade for 7-8 minutes.
5. Banking.
6. Storage. Close the banks tightly, put down the lid, insulate the outside. Leave for 1 day.

Tasty preparations for the winter from zucchini

Zucchini salad for the winter

An appetizer for the winter leaves a pleasant aftertaste, warms the body and soul.

Ingredients:

• Fresh zucchini - 3.5 kg;
• Salt - 2 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Carrots - 5 pcs.;
• Garlic - 4 heads;
• Vinegar 9% - 250 ml;
• Sunflower oil - 0.5 l .;
• Hot seasoning (red pepper, chili pepper) - to taste.

Cooking:

1. Sterilization of empty cans.
2. Cooking. Finely chop all fresh vegetables.
3. Brine. The oil is mixed with all the spices.
4. Salting. Keep vegetables in brine for 4 hours.
5. Bookmark in banks.
6. Storage. Screw on covers, turn over, wrap with a blanket, allow to cool for 1 day.

Adjika from zucchini for the winter

Ingredients:

• Zucchini (does not matter, old or young) - 3 kg;
• Tomatoes - 1.5 kg;
• Carrots - 0.5 kg;
• Bulgarian pepper - 0.5 kg;
• Salt - 2 tbsp. l .;
• Sugar - 100 g;
• Garlic - 1 head;
• Sunflower oil - 200 ml;
• Vinegar 9% - 100 ml;
• Red hot ground pepper - 2.5 l.

Cooking:

1. Peel vegetables, grind with a blender or meat grinder, combine in one mass.
2. Add sugar, red pepper, salt, oil.
3. Cook the mixture in an enameled pan for 40 minutes.
4. Grind the garlic, add to the vegetables, cook for another 5 minutes.
5. Add vinegar, cook for 2 minutes.
6. Adjika put in sterile jars, close them tightly with lids, put upside down, wrap with a blanket. Leave for one day.
7. Put the cans up on the lid in a cool dark place.

Video recipe

Zucchini caviar for the winter

Zucchini caviar will really delight you with warm red color and thick sour cream consistency on cold winter days, recalling summer.

Ingredients:

• Zucchini - 1.5-2 kg;
• Tomato paste - 2 tbsp. l .;
• Carrots - 0.5 kg;
• Bell pepper - 0.5 kg;
• Onions - 2 pcs.;
• Salt - 2 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Vegetable oil - 200 ml;
• Vinegar 9% - 200 ml;
• Ground black pepper - 1 tsp;
• Garlic - 7 cloves.

Cooking:

1. Peel vegetables (except for garlic and onions) from peel and seeds, grind to a homogeneous state.
2. Fry finely chopped onions until transparent in thick-walled dishes (in a wok or cast-iron ducklings).
3. Add the vegetable mixture to the onion, bring to a boil without a lid over high heat. Pour in vegetable oil, simmer for 50-60 minutes.
4. Add tomato paste, chopped garlic and spices, cook for another 15 minutes.
5. Pour in vinegar, cook for 2 minutes.
6. Arrange the mixture in sterile jars, tightly close the lids, turn upside down, wrap in a blanket. Leave on for 1 day.
7. Turn the cans upside down and put them in a cool dark place.