Consider the versatility of seaming. Vegetables are quite crispy, slightly spicy and very juicy. Lots of firm pickled pulp- the most accurate description. These zucchini do not look exactly like cucumbers, but they are suitable for winter salads and will be a low-calorie respite from the pangs of appetite on a diet.

Statistics say that the Slavs most often twist squash caviar. But we keep today's recipe on the must-have list. Just as steadily from year to year we and.

Cut into circles and put in jars along with spicy ingredients, pour hot solution and sterilize. This is how the recipe can be summarized. And yet it is better to do elementary steps according to the description with a photo in order to take into account all the nuances.

Attention! For all recipes we need sterilized jars and lids.

In time, each blank will take about 1 hour, taking into account the sterilization of cans.

Let's start cooking!

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Marinated zucchini for the winter without sterilization

We need:

• Zucchini -1.8-2 kg
• Young dill - 1-2 bunches
• Garlic - 9 medium cloves

• Black peppercorns - 15-18 pcs.
• Carnation - 6-9 pcs.
• Bay leaf - 3 pcs.

For marinade:

• Water - 1.5 l
• Sugar - 190 g (almost 10 tablespoons without a slide)
• Salt (rock, without impurities) - 70 g (almost 3 tablespoons without a slide)
• Vinegar (table, 9%) - 190 ml

Important details:

• This amount of ingredients is enough for 3 liter jars.

Preparation and bookmarking in banks.

Thoroughly wash the zucchini and cut off the nose and ass. We cut circles with a thickness of 1.5-2 and even 2.5 cm. Focus on your taste.

It is better to take medium-sized young zucchini. If we still take very large ones, we will have to cut each circle in half. In mature zucchini, it is better to remove the seeds by sacrificing the form of cutting: make large sticks.

My dill. Peel the garlic and cut each clove in half lengthwise.

We fill the banks. For one liter jar:

1. At the bottom we put 4-6 sprigs of dill.
2. Top 1-2 garlic cloves, 2 pcs. cloves, 6 peppercorns, 1 bay leaf.
3. Squash circles spread flat, on top of each other, tightly, to the top. You can cut 2-3 circles in half and compact the styling by pushing these halves from the side.
4. We complete the composition with another 1 clove of garlic, which we squeeze along the side wall.

So we form 3 banks. Quantities are arbitrary, adjust the garlic and herbs to your liking.

Preparing vegetables with boiling water before seaming.

Fill the filled jars with boiling water, cover with a lid and leave for 10 minutes.

We drain the water. Again, fill the jars with boiling water - cover - wait 10 minutes.

Prepare the marinade, pour and roll up the workpiece.

During this time, prepare the marinade. We heat the water, add sugar, salt, stir until completely dissolved, pour in the vinegar, bring to a full boil and hold for 2-3 minutes - let it boil.

Here you can take a sample from the solution and adjust to taste by adding sugar or salt.

Drain the second water from the jars and immediately fill the zucchini with hot brine - to the top.

Close the lid tightly (twist-off or seaming key).

Turn upside down and wrap to cool slowly.

Zucchini circles in liter jars with sterilization

Store-like is a fitting description for this classic seam.

We need:

• Zucchini (preferably young) - about 2 kg
• Garlic - up to 9 cloves
• Black pepper (peas) -18 pcs.

For marinade:

• Water - 1.2 l
• Salt (coarse, without additives) - 2 tbsp. heaped spoons
• Sugar - 3-4 tbsp. spoons (taste the marinade before pouring!)
• Table vinegar, 9% - 80-100 ml

Important details:

• This amount will 3 liters blank.
• The recipe you can add carrots in large cuts (circles or sticks) - 2-3 pieces, by weight no more than 400 grams. Then put the zucchini, respectively, less.

If the harvest was a success, and you urgently and very simply need to determine a lot of vegetables for storage, you can also pickle old fruits by peeling them and removing the seeds. But circles won't work. It seems to us that for the classics - too big a compromise. It is better to put ripe vegetables into a roll for mushrooms, squash lecho or assorted vegetables.

How to cook.

Wash the zucchini well. If the earth has just clung to the garden, soda will not hurt either. Cut off the ends on both sides and cut the vegetables into circles. Thickness from 1.5 to 2.5 cm, to taste.

Peel the garlic and cut into slices.

We put the mugs in sterilized jars, tighter. To fit more vegetables, cut large circles in half. At the beginning, middle and end of the styling, add 1 clove of garlic and a couple of peppercorns. Total per 1 liter can 2-3 garlic cloves and 5-6 peas will leave.

Prepare the marinade: mix all the ingredients with water, heat, stirring until completely dissolved, and let the finished liquid boil for 3 minutes.

Pour hot marinade over zucchini a little in each jar. Filled a third of one container, moved to the next. The previous ones are still warming up to take the next portion of boiling water. So we are insured against the fact that a jar sharply filled with boiling water will burst.

We need to fill the jars to the very top.

Full jars are simply covered with lids and sterilized in a large container. Everything is as usual: at the bottom of the pan there is a cotton towel, and we pour water into it up to the shoulders of the cans.

• Sterilization time for pickled zucchini in a liter jar - 10 minutes from the moment of boiling water.

Remove from heat, roll up with a key or tightly screw the twist-off lid. Turn over, shake a little, check for leaks and leave to cool slowly - in the upside down position, under the covers.

For a note!

The proportions and steps from both rolls are suitable for large-cut squash (bars, large cubes).

Bulgarian pickled zucchini for the winter

For 2 jars (0.85-1 l) we need:

• Zucchini - 700-750 g (= as much as you can fit with tight packing)
• Garlic - 2-3 cloves
• Dill (umbrellas) - 1 pc.
• Hot pepper (bitter) - cut from pod up to 2 cm
• Bulgarian pepper - 1 pc. medium size (preferably red or yellow)

For the marinade (with a margin):

• Water - 1 l
• Salt (large, clean) - 1.5 tbsp. a spoon
• Sugar - 100 g (4 tablespoons with a slide)
• Bay leaf - 2-3 pcs.
• Black peppercorns - 6 pcs.
• Vinegar (table, 9%) - 100-120 ml

The preparation is simple.

My vegetables and dill. We cut the zucchini into circles. We clean the garlic. Cut hot pepper into rings.

We clean the sweet pepper from seeds and white membranes inside and cut it arbitrarily - into large pieces. For example, in half lengthwise, in half again and each quarter across in the middle.

Add all the ingredients of the marinade, except vinegar, to boiling water and let it boil for 3-4 minutes. At the end, pour in the vinegar, turn on the heat, but do not turn it off.

At the bottom of the sterilized jars we put an umbrella of dill, garlic, hot peppers, having previously bathed them in a hot marinade.

Zucchini mugs and slices of bell pepper are placed in the marinade. Let it boil and on low heat under the lid (!) Boil for up to 10 minutes.

Vegetables, along with the marinade in which they were cooked, are laid out in jars. First, the hard part, distributing equally into 2 cans. Then add the marinade to the very neck.

We roll up the workpiece, turn it over, put it under insulation to cool slowly.

Zucchini for the winter in mustard marinade - video

If you are ready to give your original delight only to distinctly spicy snacks, then the video below is the best guide to action. The hostess uses dry mustard to spicy prepare a large batch of vegetables - 4-4.5 kg.

You will need:

• Zucchini - 4.5 kg (prepared)
• Garlic and dill umbels
• Leaves: bay, currant and cherry
• Black pepper (peas) and cloves
• Mustard (dry powder)

For marinade:

• Water - 2.5 l
• Sugar - 250 g
• Salt - 3 tbsp. spoons
• Vinegar (table, 9%) - 400 ml

Nadezhda suggests cutting the zucchini into large sticks.

Both young and old vegetables are suitable for this recipe.

We hope you enjoyed at least one recipe. For the first experience, we would focus on two samples - with or without sterilization, but in the classic composition.

Pickled zucchini for the winter is a profitable investment of effort. Not only “You will lick your fingers”, but also “Cool, mom! Like in a store! - standard praise from experienced and young households for this easy and tasty preparation. Have fun!

P.S. Look for regular updates of the "Easy Recipes" - "Homemade" section.

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This year is richer than ever in the harvest of zucchini. Lecho has already been prepared from them, and appetizing snacks have been approved by all households, and even the jam surprised with its variety. But I so want to prepare more of my favorite vegetable for the winter that I had to pick up all my old notes and start pickling.

I was pleased that tender fruits can not only be preserved, like classic cucumbers, but even achieve a taste similar to mushrooms.

Very young, which can fit into jars, are easy to store for a long period directly whole, or cut into circles. It is enough to peel the old large fruits from the slightly hardened skin and get rid of the seeds, and then cut into beautiful thin strips or cubes.

A huge plus is that everything is done quickly enough and with a minimum amount of ingredients, but when you open a jar in the cold season, it will be simply impossible to resist and not eat everything at once!

Do you remember what delicious "classic" marinated zucchini were in Soviet times? In recent years, they have again appeared on the shelves. But why pay for something you can make yourself? Just don’t do it in a three-liter jar, but rather prepare three liter jars - then they will definitely go in flight.

It will look very original if you chop fresh carrots in the form of bars or some curly stars and add them inside the jars. They will not change the taste much, but the contents will look a little brighter and more fun.

We will need:

• Young zucchini - 2 kg.
• Water - 1.2 liters.
• 9% vinegar - 100 ml.
• Black peppercorns - 18 pcs.
• Garlic clove - 9 pcs.
• Sugar sand - 3 tbsp. l.
• Salt - 2 tbsp. l. (preferably with a slide)

Cooking:

1. It is best to take young fruits so that nothing but the tips are cut off. Rinse them thoroughly and cut into circles of one and a half centimeter thickness. Grind the peeled garlic cloves in the form of plates - it will be more convenient to place the slices inside the jars and fit much more circles.

2. In pre-sterilized liters we throw a pair of garlic plates and 2 peppercorns, then fill to the middle with zucchini wheels. Again, garlic with pepper and put the main ingredient up to the neck. Vegetables should be placed as densely as possible, and spices again on top. Each jar should take 3 cloves of garlic and 6 peas of pepper.

3. Now you need to pour the finished hot marinade, which we prepare in advance from boiling water with salt, sugar and vinegar. So that there are no surprises in the form of exploding lids, the marinade filling should boil for about three minutes so that all the ingredients in it are well dissolved and mixed.

It is worth pouring it in three steps: pour a third into one jar, do the same with the next and then with the third. Return to the first and repeat the sequential procedure two more times. This will help insure that the glass does not burst from the boiling liquid.

4. Lower the filled dishes up to the shoulders into a large pot of hot water, lightly covering with lids. As soon as the water boils, detect for 10 minutes and sterilize.

At the bottom of the sterilization pan, it is best to place a kitchen towel folded in at least two layers in advance so that the glass bottoms do not overheat with a further increase in temperature on the fire.

5. Get the finished workpiece, put it on a heat-resistant stand or potholder and roll it up. Immediately check for secure sealing by inverting or gently rocking the jars.

If everything is sealed - send to cool under a warm "fur coat" in the upside down position.

After complete cooling, store.

Crispy zucchini marinated like mushrooms

Our family loves mushrooms. But somehow it was not a very fruitful summer for them, and a friend advised me to cook zucchini according to this recipe. When this delight was opened for dinner in winter, everyone unanimously decided that the taste resembled pickled milk mushrooms.

To avoid any confusion, I’ll immediately make a reservation that for one 250 ml and 9 half-liter jars, the amount of all ingredients is given at the rate of already peeled vegetables.

We will need:

• Zucchini - 3 kg.
• Carrots - 0.3 kg.
• Bulgarian pepper - 0.3 kg.
• Sunflower oil - 200 ml.
• 9% vinegar - 150 ml.
• Head of garlic - 2 pcs.
• Fresh dill - 1 bunch.
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Ground black pepper - 1 tsp.

Cooking:

1. Chop the washed and dried zucchini into medium-sized cubes. It is desirable that they all be approximately the same, so that they marinate evenly.

2. Cut the carrots the way you like. We prefer to cut it simply with ordinary circles - it’s faster to make cutting and it looks quite interesting when finished.

3. Cut the pepper into small cubes, slightly longer than the squash cubes.

4. Since we want to achieve the taste of mushrooms, the heads of garlic will give off more of their juice and aroma if they are ground in a blender.

5. Rinse the greens of fresh juicy dill well, let dry and chop with a knife.

6. In a large saucepan or deep bowl, combine all the ingredients and mix well so that all the ingredients are evenly redistributed and look like a single beautiful mass.

Leave to marinate for three hours under the lid, but do not forget to stir every hour.

7. During this time, the vegetables will release juice.

Arrange them together with the released liquid in sterile jars, trying to leave at least a centimeter of free space so that the precious marinade does not spill out during sterilization.

8. Lower the jars into a saucepan with warm water, add just enough of it so that it is up to the shoulders and bring to a boil. Sterilize for a quarter of an hour under covered but not twisted lids.

If you decide instead of half-liter jars to make seams in liter jars, then do not forget that the sterilization time should be increased by at least 5 minutes and amount to a third of an hour.

9. Carefully remove and tighten the screw caps one by one. It can also be sealed under conventional metal lids with a seaming key.

10. Turn over and wrap for a day. After that, you can store it in the cellar and get it as needed to please the eaters.

Such a preparation not only tastes like mushrooms, but also in appearance.

How to quickly pickle zucchini in jars raw

In winter, you really want fried zucchini “rolls” with stuffing, but in the store this vegetable is either not available, or the prices are such that just looking at the number, any desire to buy them disappears.

But there is a way to keep long thin "tongues" almost raw and then just get out of the jar, fry in batter or breadcrumbs and stuff. Don't believe? But in vain! And I recommend trying both versions of the marinade - each has its own taste charm.

We will need:

• Zucchini - 0.5 kg.

Marinade #1:

• Water - 0.5 l.
• Peppercorns - 6 pcs.
• Sugar - 2 tsp
• Bay leaf - 1 pc.
• Salt - 1 tsp
• Citric acid - 1/3 tsp.

Marinade #2:

• Water - 0.5 l.
• 6% vinegar - 3 tbsp. l.

Cooking:

1. In order for us to get beautiful long stripes that are absolutely the same in thickness, cut the washed zucchini with an ordinary vegetable peeler in monotonous movements from one end to the other.

2. Roll up one strip with a tube. From above, sequentially, like a tape, wind others around it to get an elastic roller about the same size as the diameter of the can.

Lower the wound cut into the glass container and repeat the winding actions with the strips until the entire jar is filled with such impromptu coils.

3. Pour boiling water for 10 minutes. Then drain the water into a saucepan and add the remaining marinade ingredients to it, mix well and boil for 3 minutes.

4. Fill the jar up to the very neck with ready-made boiling filling and tighten the lid.

5. Let cool when wrapped and store in a cool place. Zucchini strips marinated in this way retain their elasticity and are ready for subsequent manipulations.

In winter, it will be possible to cook rolls with any filling from them.

Zucchini pickled for the winter like cucumbers

Not only cucumbers can be crunched during a feast, but zucchini. And you can pickle them whole or cut into slices in the same way as gherkins.

It turns out just incredible yummy.

We will need:

• Zucchini - 5 kg.
• Head of garlic - 2 pcs.
• Dill umbrellas - 1 bunch.
• Hot pepper - 2 pods.
• Salt, sugar, 70% vinegar - 1 teaspoon per jar.

Cooking:

1. If possible, then collect very young fruits that are convenient to put in a jar as a whole. Otherwise, vegetables should be cut into quarters or circles - it all depends on your desire. Be sure to cut off the ends so that the contents do not ferment because of them.

2. In a dry clean container to the bottom, lower the dill umbrella, chopped garlic and a few round pieces of hot pepper. These spices must be redistributed evenly, otherwise the taste will be different everywhere.

3. Place the vegetables tightly so that there is a little free space up to the neck.

4. Pour 1 tsp directly on top of each litre. salt and granulated sugar.

5. Pour boiling water, add 1 tsp. vinegar and, covering with iron lids, send to be sterilized for 10-15 minutes. Ideally, during this time, light green vegetables should turn slightly yellow, but greenish streaks will remain on the skin.

6. Hermetically roll up and let cool in a wrapped state for a day.

It remains to wait for winter, and you can feast on.

Video on how to cook the most delicious marinated zucchini

And here is another wonderful recipe, which turns out to be a delicious preparation. Zucchini are spicy and crispy, and are always eaten just instantly.

And to prepare such a savory yummy is not difficult.

Indeed, when people's love for a certain product is great, there are no recipes on this topic.

And this is good, in winter you can pamper yourself more often with all sorts of various pickled goodies.

Recipe for pickled zucchini without sterilization

For those who do not like to mess with sterilization, the pickling process can be much simplified. True, the ingredients for three liter jars will be slightly different.

So this is good! The taste will also be different.

We will need:

• Zucchini - 1.8 kg.
• Dill - 1 bunch.
• Garlic clove, cloves, bay leaf - 9 pcs.
• Allspice peas - 21 pcs.
• Water - 0.5 l.
• Sugar sand - 65 gr.
• Vinegar - 50 ml.
• Salt - 25 gr.

Cooking:

1. Cut the washed zucchini into half-centimeter circles. If overgrown zucchini is used, then the pulp, peeled from the skin and seeds, can be crumbled with plates of similar thickness.

2. Peel the garlic cloves and cut into halves with a knife.

3. In sterile jars, put 3 pieces of cloves, bay leaves and washed dill twigs, 6 garlic half-cloves and 7 peas of allspice at the bottom in sterile jars.

4. Place chopped zucchini wheels tightly on top and pour boiling water over. Let stand under the lids and after 20 minutes drain the water from each jar into a saucepan.

5. From the resulting slightly greenish liquid, prepare a brine by adding sugar, vinegar and salt to it and boiling for three minutes.

6. Pour the finished marinade into the container under the very neck and immediately screw it tightly with lids.

7. Cool upside down, slightly wrapped in a thick cloth. To prevent the delicate color of the contents from disappearing, it is best to store the workpiece in a dark, cool place.

Such a preparation even looks beautiful, but can you imagine what it tastes like ?!

Instant Pickled Zucchini with Honey and Garlic

My hurried jumpers can't wait for the cold weather and demand to taste the goodies almost immediately after the marinating process. For those who are especially impatient, you have to cook incredibly tasty zucchini of almost instant preparation.

So that they absorb the marinade as quickly as possible, I cut into slices, i.e. in the form of thin wide strips with a vegetable peeler. Literally 1 hour and a chic snack is ready.

We will need:

• Zucchini - 0.5 kg.
• Salt - 1 tsp
• Garlic clove - 3 pcs.
• Sunflower oil - 2 tbsp. l.
• Chopped fresh dill - 2 tbsp. l.
• Apple cider vinegar - 1 tbsp. l.
• Honey - 1 tsp
• Pepper - to taste.

Cooking:

1. Turn young zucchini into tender crispy slices of the same length.

2. Sprinkle them with salt and mix well. Allow excess liquid to stand out for half an hour. Since honey is used in our recipe, it is desirable that it does not ferment in vegetable juice, which is why it is necessary to separate the excess liquid from the chopped vegetable.

3. While the salty strips are infused, mix all the remaining ingredients in a separate convenient bowl (with the exception of dill and garlic). Be sure to taste the marinade.

Although the cuts have already been salted, you may still want to add another pinch of salt to the sauce so that it does not seem bland.

Spicy lovers can add pieces of red hot pepper.

4. Throw the infused zucchini into a colander. Excess juice will drain and it will not be necessary to break the slices by squeezing by hand.

7. Put the finished snack on a plate and serve. And if you plan to store it for a long time, then I recommend putting it in a jar, sterilizing it for 15 minutes and rolling it up hermetically.

The appetizer looks and smells so that no one can remain indifferent. And everyone wants to quickly hook a thin slice with a fork and enjoy the taste.

In similar ways, you can also pickle squash, a mixture of zucchini with cucumbers, or even combine all three vegetables at once. For a beautiful appearance, you can add bright spices, peppers, carrots, or combine the main fruits themselves in different colors.

These are some amazing and delicious recipes. And all this splendor from an ordinary zucchini.

It would seem that it is an insipid vegetable, but if you approach it wisely, it will sparkle with those flavoring and aromatic colors that you put into it during cooking.

And he retains his ability to crunch on his teeth, and men consider him the perfect snack for vodka. Even if you don’t have time to cook dinner, you can even whip up the usual mashed potatoes or pasta with wonderful pickled vegetables.

Bon appetit and good mood with zucchini pickles!

Pickled zucchini take pride of place among the most popular and loved by all snacks. In terms of taste, they can only compete with cucumbers. Crispy, plump, slightly sour, they perfectly complement meat and fish dishes, go well with strong drinks.

You can pickle zucchini for the winter both with and without sterilization (“lazy” way). In the first case, vegetables tolerate wintering best, the jars do not explode, even if they are not stored in the cellar, but in the kitchen cabinet. It is about this, the classic method of canning with sterilization, that we will discuss today. The recipe has been tested over the years and is suitable not only for seaming zucchini, but also for zucchini and squash. And besides reliability, zucchini marinated for the winter in this way turns out to be crispy and tasty, you just lick your fingers!

Ingredients

per 1 liter jar

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

Marinade (enough for 3 jars of 1 l)

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

How to cook pickled zucchini for the winter

1. First of all, I sterilize the container - the optimal volume is 1 liter. Then, at the bottom of each jar, I put fragrant greens and spices: dill, horseradish leaf, peeled garlic cloves, black peppercorns, bay leaf, a little chili pepper.
2. 
   I wash the zucchini, remove the "tails", and then cut into rings - about 0.5 cm thick.
3. 
   I put vegetables in jars. I fill tightly, but not to the very neck, but with a small indent of about 2 centimeters. What for? Even if you have the youngest and juiciest zucchini, they will still absorb some of the marinade over time. Therefore, I indent so that there are no “dry” zucchini under the lid. You can put a couple more sprigs of dill on top (optional).
4. 
   I prepare the marinade: pour water into the pan, add salt and sugar. I boil for 1-2 minutes. I pour in table vinegar and immediately remove from heat. I pour the contents of the jars with boiling marinade to the very top, under the neck. You can put a wide blade of a knife under the jars so that the glass does not crack from boiling water.
5. 
   I cover the jars with lids, but do not cork. Send to be sterilized. To do this, I put a towel on the bottom of the pan, set the jars and pour hot (but not boiling) water from the kettle into the pan - it should reach the shoulders. I sterilize exactly 10 minutes from the moment the water boils in the pan.
6. I take out the jars and roll them up with a key for preservation. I turn it upside down and wrap it with a blanket, leave it in this form for about 10-12 hours. I transfer pickled zucchini for the winter to 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.

Hello! Today I will show you some great recipes for pickled zucchini for the winter. Real jam.

What I like about this vegetable is that you can cook dishes from it in any way you like. You can make or cook them in. And what wonderful ones they make. I'm not talking about from this vegetable.

And today you will learn how else you can tasty and original make wonderful blanks out of them. I recommend that you try each of the proposed recipes at least once and I'm sure you will fall in love with them just like me.

For your preparations, it is better to choose young zucchini. And to make them look even more beautiful in a jar, and then on the table, take different colors and varieties, it definitely won’t be worse. But this is up to you. So let's get started.

The easiest way to harvest and does not require much effort. And the result is a great appetizer for both the festive table and everyday lunch.

Ingredients:

• Zucchini - 3 kg
• Water - 2 l
• Sugar - 1 cup (200 gr)
• Salt - 3 tbsp. l. (with slide)
• Table vinegar 9% - 250 ml
• dill umbrellas
• horseradish leaves
• Garlic - 16 cloves
• Black peppercorns - 1 tsp
• Allspice peas - to taste
• Bay leaf - 6 pcs

Cooking:

1. Wash the zucchini thoroughly and cut into a washer. If the vegetable is young, then you do not need to remove the seeds and peel off the peel.

2. Pour water into a saucepan. Pour salt, sugar, allspice and black peppercorns into it. Then put the vegetables there and put on the fire. After boiling, they should be cooked for five minutes, stirring occasionally.

3. While they are cooking, place the garlic, cut into halves, into sterile jars. Approximately four pieces for each jar. And also put one dill umbrella and a horseradish leaf.

4. Remove vegetables from heat and arrange vegetables in jars.

5. And add vinegar to the marinade and bring to a boil. Then fill them with zucchini to the top. Close the lids immediately and turn the jars upside down. Wrap in a warm towel and leave to cool completely. Then put it away in your storage.

Marinated zucchini with tomatoes in 30 minutes - you will lick your fingers

Another option for a no less tasty snack with the addition of tomatoes and carrots to the recipe. And most importantly, you will spend no more than 30 minutes on its preparation. Try a couple of jars and do so, you will not regret it. They love me with a tomato even more than according to the previous recipe.

Ingredients:

• Zucchini - 1.5 kg
• Tomatoes - 2 pcs
• Carrots - 2 pcs
• Garlic - 1 head
• Allspice - 4-5 pcs per jar
• Water 2 l
• Salt - 60 gr
• Sugar - 80 gr
• Vinegar 9% - 200 ml

Cooking:

1. Let's start by preparing the marinade. Pour water into a saucepan, add salt and sugar. Put on fire and bring to a boil. Simmer for 2 minutes, then add vinegar, bring to a boil again and remove from heat. Leave the marinade to cool.

2. While the marinade is cooling, let's calmly take care of the vegetables. Cut the zucchini into rings about 1.5-2 cm thick. Peel the carrots and cut into rings too. Remove the core from the tomatoes and cut into half rings or rings if they are not very large. Press the garlic.

3. At the bottom of a sterile jar, put allspice peas. Then put a layer of carrots, then some garlic. The next layer comes from zucchini and garlic again. Next, repeat the layers - carrots, garlic, zucchini, garlic, tomatoes. And so on, until you fill the jar to the top.

4. Pour the marinade into jars to the top, cover with lids. Place a kitchen towel in the bottom of the pot and place the jars there. Fill with water up to shoulders and put on fire to sterilize for 10 minutes. Then carefully remove from the pan, tightly tighten the lids, wrap with a blanket and leave to cool. Then you can put it away for storage.

Crispy pickled zucchini for the winter in jars (delicious recipe)

Try to cook such spicy, fragrant zucchini with garlic and herbs. An amazing appetizer is obtained, especially in fried potatoes. Hmmm… Just a meal.

Ingredients:

• Zucchini - 2.5 kg (tender young)
• Greens - dill umbrellas, parsley, horseradish leaves, black currant leaves
• Bay leaf - 1 piece per 1 liter jar
• Garlic - 1-2 cloves per 1 liter jar
• Allspice - 3-4 pcs per 1 liter jar

Marinade:

• Water - 2 liters
• Vinegar 9% - 140 ml
• Sugar - 125 gr
• Salt - 100 gr

Cooking:

1. Wash and then cut the young vegetables into slices. Try to keep them a little smaller than the jar in length.

2. Sterilize all jars in advance. At the bottom of each jar, put - a few peas of allspice, garlic cloves cut into halves, dill umbrella, bay leaf, horseradish leaf, currant leaf and chopped parsley.

3. Then, in each jar quite tightly, in a vertical position, lay the slices of zucchini.

4. Pour water into a saucepan. Add sugar, salt and vinegar. Put on fire and bring to a boil. Then pour the marinade into jars so that it completely covers the vegetables.

5. Cover with lids and sterilize in a water bath. This means put the jars in a saucepan (you can put a cotton napkin on the bottom), pour hot water up to the “shoulders” and set to boil. From the moment of boiling, sterilize for another 5 minutes.

6. Then carefully pull out one jar at a time and roll up the lids. Turn the jars upside down, wrap them in a blanket and leave to cool completely. You can then put away in your storage space.

Although wrapping them is not necessary. But I do it anyway.

How to cook pickled zucchini at home

I suggest you watch a very good video recipe, in which you can examine and understand the whole process of pickling our workpiece in detail and clearly. The recipe is non-sterilized and quite simple. Don't be alarmed, I intentionally didn't specify the exact amount of ingredients here, but after watching the video, everything will be clear to you anyway.

Ingredients:

• Zucchini - how much do you have
• Garlic
• dill umbrellas
• peppercorns
• Bay leaf
• Hot chilli pepper
• Vinegar - 9% - 2 tablespoons per 1 liter jar

Marinade for 1 liter of water:

• Salt - 1 tablespoon
• Sugar - 1.5 tablespoons

Try it this way, you should like it. In winter, this will not be a bad snack for a festive or dinner table.

Recipe for marinated zucchini with carrots for the winter

Try this awesome recipe. Very original cutting of vegetables. Your guests will be surprised. The appetizer looks very elegant, and at the same time it tastes amazing. And although it is very painstaking, take the time to make a couple of jars this way. You will definitely like it and you will do it all the time.

Ingredients:

• Zucchini - 2 kg
• Carrots - 1 pc.
• Onion - 1 pc.
• Garlic - 1 head
• Dill - 1 bunch
• Bay leaf - 4 pcs
• Peppercorns - 20 pcs

For marinade:

• sugar - 2 tablespoons
• salt - 1 heaping tablespoon
• vinegar 9% - 120 ml

1. Pour water into a saucepan. Add salt and sugar there, mix. Then put it on the stove until it boils. As soon as it boils, pour in the vinegar and immediately turn off the heat. Leave the marinade to cool.

2. At the bottom of clean sterile jars, put one sprig of dill, bay leaf, two cloves of garlic (if desired, you can cut), peppercorns 5 pieces.

3. Peel the onion and cut into rings. Peel the carrots and cut on a coarse grater. Divide them evenly among jars.

You can cut carrots like in Korean. This will make it even more beautiful.

4. Cut the washed zucchini into slices using a conventional vegetable cutter. Or you can use a special wide nozzle on a grater.

For beauty, you can take vegetables of different colors.

5. Now the most painstaking begins. Each slice must be rolled up and placed in a jar. Keep them as tight as possible.

6. By this time, our marinade should already be cool. Pour it into jars, cover with lids and put in a saucepan, the bottom of which is covered with a towel. Pour water into it, leaving 2 cm to the top. And put it on fire. After it boils, sterilize for another 3 minutes (for 0.5 l cans), then turn off the heat.

If you have a 1 liter jar, sterilize for 5 minutes.

Zucchini like mushrooms for the winter (a delicious recipe for harvesting)

I highly recommend this amazing recipe. Thanks to the ingredients invested there and the pickling process, our appetizer tastes like forest mushrooms. After tasting your snack, guests will not immediately guess what they are eating.

Ingredients:

• Zucchini (young) - 1 kg
• Carrots - 1 pc.
• Garlic - 3-4 cloves
• Dill, parsley - 1 bunch each
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Ground black pepper - 1/4 teaspoon
• Vinegar 9% - 3 tablespoons
• Vegetable oil - 3 tablespoons

Cooking:

1. Wash the zucchini and cut into large cubes. Peel the carrots and cut into half rings. Finely chop the greens. Peel the garlic and cut into small pieces.

2. Now put it all in one dish. Add salt, sugar, pepper, vinegar and vegetable oil. Mix well and leave to marinate for 3 hours at room temperature.

3. After that, lay everything very tightly in sterilized jars. Cover filled jars with lids.

4. Put a towel on the bottom of the pan and place the jars. Fill with water, leaving 2-3 cm and put on fire to sterilize. After boiling, keep on fire for another 20 minutes (700 gr jar).

If you have a bank of 500 grams, then boil for 15 minutes. If for 1 liter - 25 minutes.

5. Then, very carefully, so as not to burn yourself, pull out the jars and tighten the lids tightly. Turn over, cover with a blanket until completely cooled. Then put away in your storage.

Marinated zucchini for the winter of fast food for 1 liter jar

Classic recipe and very easy to make. Literally in a hurry, a wonderful snack is obtained, which can already be consumed after 5-6 hours, or can be stored until winter.

Ingredients:

• Zucchini - 500 gr
• Bay leaf - 4 pcs
• Peppercorns - 10 pcs
• Garlic - 3-4 pieces
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Vinegar 9% - 4 tablespoons
• Water - 500 ml

Cooking:

1. Cut the zucchini into "washers". Peel the garlic and cut into halves or quarters.

2. At the bottom of a sterile jar, put 2 bay leaves, a few peppercorns and a piece of garlic. Then put chopped vegetables up to half the jar. Once again shift with parsley, peas and garlic. Then fill with vegetables to the top.

3. Pour boiling water there and leave for 20 minutes. Then drain the water into a saucepan, add salt, sugar and put on fire until boiling. When it boils, add vinegar, stir and remove from heat.

4. Pour the marinade back into the jar, screw on the lid, turn over and cover with a blanket. Leave it like this until cool. And then put away in your pantry.

Recipe for crispy zucchini with cucumbers for the winter

I can not ignore and this is a recipe for preserving our vegetables. In combination with cucumbers and spices, a slightly spicy taste is obtained. But that only makes them even better.

Ingredients for 1 liter jar:

• Zucchini - 300 gr
• Cucumbers - 400 gr
• Umbrella dill - 1-2 pcs
• Horseradish leaves - 3-4 pieces
• Currant leaves - 2-3 pieces
• Garlic - 3 cloves
• Hot pepper - 1/4 piece
• Allspice peas - 4-5 pcs
• Water - 400 ml
• Salt - 30 gr
• Sugar - 20 gr
• Vinegar 9% - 50 ml

Cooking:

1. Rinse vegetables thoroughly. Peel the garlic and cut into quarters (optional). Cut off the desired part from the pepper, rinse and remove the seeds.

It is desirable that the zucchini be small in size or cut them into two parts. They must fit completely in the jar.

2. At the bottom of a clean sterilized jar, put two horseradish leaves, one dill umbrella, two currant leaves, allspice peas, a piece of garlic and hot pepper.

3. Then place the vegetables very tightly in the jars in an upright position. You can alternate them. And fill in the remaining space on top, as it turns out. Then add the remaining seasonings.

4. Now the marinade. Pour water into a saucepan, add salt and sugar. Put on fire and bring to a boil. When it boils, add vinegar and switch off. Fill the jar to the top and cover with a lid.

5. Lay a napkin or kitchen towel on the bottom of the pot. Put the jar in a saucepan, fill it with hot water so that it does not burst, since the marinade was poured hot with us. Pour water over the shoulders. Put the pan on the fire until it boils, and then boil for another 15 minutes.

6. After that, carefully remove the jar and roll up the lid. Turn over and cover with a warm towel until completely cool. Then store in a cool place.

So far I have shared all the recipes I wanted. Hope you won't be disappointed. All options are worthy to appear on your table, because they turn out incredibly tasty. So choose and make your preparations for the winter.

Good luck with your harvest and bon appetit!

Recipes:

Let's talk today about harvesting for the future such a simple vegetable as zucchini. It grows quickly, gives a lot of fruits, is inexpensive, as they say, God himself ordered us to prepare more pickles from it for the winter.

Many housewives unfairly ignore pickled zucchini and do not see them as an independent dish. Personally, I like pickled zucchini even more than cucumbers. They are much softer and more flavorful. I even cook pickle on their basis in winter, it turns out much tastier than with cucumbers.

Their own taste is not pronounced and, in combination with other vegetables or fruits, zucchini acquire the taste of their neighbor. Therefore, they are used even in seaming various exotic compotes.

Let's start as usual with the simplest recipe, then we will complicate.

Zucchini marinated for the winter "Lick your fingers" in three-liter jars

• zucchini 1.5 kg,
• onion 2pcs,
• garlic 5 cloves,
• parsley several branches.

For marinade:

• 3 tablespoons of sugar
• 2 tablespoons of salt
• peppercorns 5-6pcs,
• dessert spoon of vinegar essence 78%.

This is the amount for a three-liter jar. You need to marinate zucchini without sterilization in two- and three-liter jars, it is a large volume that allows you to do without sterilization, as it cools slowly and actually the pasteurization process is obtained.

We take zucchini of the same size - small ones can be laid whole, large ones can be cut into circles.

1. We fill the jar, trying to put the vegetables more tightly. Garlic, pepper and parsley put on the bottom.
2. Pour boiling water over, cover with a lid and let stand for 15 minutes.
3. Drain the water into a separate saucepan, boil again and pour again. We wait 15 minutes and pour into a saucepan.
4. Bring to a boil again, add sugar, salt, vinegar essence, let it boil a little and pour the resulting marinade under the very lid.
5. We roll, turn over. Ready!

To speed up the process, I usually roll up three jars at once. I heat water in a five-liter saucepan.

Little trick from me! If you throw 3-4 tomatoes, then the taste will generally be magical!

Canned zucchini slices in liter jars with sterilization

This method is classic, exactly what is sold in stores. The recipe is for three liter jars.

• Zucchini 2 kg,
• Garlic 2 heads.
• Black peppercorns, 3 each.

• one and a half liters of water
• sugar 4 tablespoons,
• salt 2 tablespoons
• vinegar essence - a tablespoon.

Important! You will need a large pot for sterilization.

1. We cut off the ends of vegetables on both sides and cut them into circles, no more than a centimeter thick.
2. We put it in jars more tightly, cut the garlic into slices and put it on the bottom.
3. Prepare the marinade: mix everything, heat and let it boil for a couple of minutes.
4. Fill with boiling brine, cover them with lids.
5. We put the jars in a large pot, on a cotton towel, pour water into the pan up to the shoulders of the jars and put on fire.
6. After the water in the pan boils, we wait ten minutes - this is the sterilization time for liter jars.
7. We take out the cans from the water, roll them up, turn them over and under a fur coat.

You can add zest to this recipe. Put a dozen circles of carrots in each jar - it will be very tasty to crunch pickled carrots in winter.

Pickled zucchini "You'll lick your fingers" without sterilization in liter jars

I got this awesome recipe from a friend. For some time now, my children have gone away to study, and it became simply useless for me to make blanks in three-liter jars. Approximately three liter jars.

• zucchini, sliced ​​2kg
• garlic 9 cloves.

This recipe starts with the marinade. Pour a liter of water into a large wide saucepan, put 10 black peppercorns and 4 allspice, 4 tablespoons of table sugar and 2 tablespoons of salt. Pour in a dessert spoon of vinegar essence and bring to a boil.

In a boiling marinade, one bay leaf, lower the chopped zucchini, stir with a slotted spoon for even heating. After boiling, the crows do not count! After three minutes, quickly pull out and throw away the lavrushka, spread the mixture in sterile jars to the top, throw three cloves of garlic into each and roll up. Turn under coat.

Cheap, angry and fast!

Home preservation does not stop there - see more options for preparations for the winter:

Zucchini marinated for the winter with tomatoes and onions

Not a recipe, but a song! What is called - lick your fingers! For four liter jars.

• zucchini, cut into rings one and a half kilograms,
• small dense tomatoes 1 kg,
• onion, cut into large circles - 4 large onions.

We put in each jar on the bottom:

• half a bay leaf
• three peas of black pepper,
• two - fragrant,
• two cloves,
• three cloves of garlic
• a small piece of horseradish root.

We fill the jar with layers - onions, zucchini, tomatoes.

Pour boiling water over, cover with lids, let stand for 10 minutes.

Drain the water from the cans into a separate pan, boil and pour again.

After ten minutes, drain the water again and set it to heat. Add 6 tablespoons of table sugar and two table boats with a hill of salt. Let it boil a little and pour the jars with the marinade.

Add half a teaspoon of vinegar essence to each and roll up. We turn over and under a fur coat.

You'll never guess what I love most about this seam... First of all, after removing the lid, I drink the marinade. Right over the edge because there is no patience to even pour it into a mug!

Zucchini marinated in Bulgarian for the winter

For this traditional recipe you will need:

• zucchini, cut into large pieces, 1.5 kg,
• garlic 6 cloves,
• hot pepper quarter pod,
• dill umbrella.
• two leaves of blackcurrant,
• salt 2 tablespoons without top,
• sugar 3 tablespoons
• black peppercorns 5 pcs,
• bay leaf 1pc,
• vinegar essence dessert spoon.

We do it step by step:

1. Pour a liter of water into a large wide saucepan. Pour salt, sugar, bring to a boil.
2. We put garlic, pepper, dill, currant leaves, lavrushka on a slotted spoon and dip them in a boiling marinade for half a minute, after which we put them in a jar.
3. We fall asleep in the marinade vegetables so that the water covers them. Cook for 8-10 minutes.
4. We spread with a slotted spoon in a jar.
5. Boil the marinade again, pour in the vinegar and pour it to the top. We roll, turn over.

As a result, we get the same Bulgarian marinated zucchini, the taste of which has been familiar to us since Soviet times. A good appetizer at a friendly table and an addition to cutlets with potatoes.

Marinated zucchini with mustard or in mustard dressing - crispy like cucumbers

It turns out crispy and sweet and sour, very spicy and unusual. Recipe for a liter jar.

Thin zucchini, the length of a liter jar, cut into quarters lengthwise.

At the bottom put four cloves of garlic, two peas of allspice, four peas of black pepper and a bay leaf.

Fill the jar, placing the slices tightly vertically.

Marinade: Boil half a liter of water, half a tablespoon of salt, a tablespoon of mustard seeds, a tablespoon of powdered mustard, boil two tablespoons of sugar and pour in a teaspoon of vinegar essence.

Fill jar with hot marinade to the top. Put in a water bath in warm water and sterilize for twenty minutes after boiling. Take out and roll up.

Friends and family will pay tribute to such an unusual snack.

Indeed, according to this recipe, excellent marinated zucchini for the winter are obtained - as tasty and crispy as cucumbers. Even tastier than cucumbers.

Pickled zucchini like mushrooms for the winter - a delicious snack

The appearance of the dish prepared according to this recipe will resemble pickled mushroom legs, and spices and seasonings will give it a unique mushroom flavor. It is done quickly and simply, therefore it is a specialty in the kitchens of many housewives. There are many options for this recipe, but I chose the laziest for myself.

Here is my step by step recipe:

1. Cut a kilogram of zucchini into cubes with a side of about 2 cm or into small sticks.
2. Finely chop five cloves of garlic with a knife.
3. Finely chop a bunch of parsley.
4. Pour everything into a wide saucepan with a thick bottom and mix thoroughly, I do it right with my hands.
5. In a cup, mix half a glass of vegetable oil and 5 tablespoons of table vinegar. Add a tablespoon of salt and a tablespoon of sugar, mix thoroughly.
6. Pour in the resulting marinade and mix.
7. Place in a cool place for 3-4 hours, stirring occasionally.
8. When the zucchini give a fair amount of juice, you need to put them on a slow fire and simmer for 20 minutes, stirring, but without fanaticism.
9. Quickly decompose into sterile jars and roll up. Cool under a fur coat upside down.

A wonderful and unusual snack on cold winter evenings will remind us of summer, walks in the forest and the mushroom spirit of the forest.

How to pickle delicious zucchini for the winter at home: Secrets and Rules

Today we talked about pickling zucchini for the winter. This process, in my opinion, is not at all difficult, the main thing in it is to observe sterility. So the rules for today are:

1. Wash jars and lids cleanly and sterilize thoroughly.
2. After seaming, we turn the jars upside down and leave them in this position until they cool completely, after which we put them in the cellar or basement.
3. We use unripe, small zucchini. The smaller - the tastier, it is a priori. And the best thing is the little zucchini, they have painfully bright colors. It turns out not only tasty, but also very beautiful.
4. Wash and clean all vegetables. Clean the skin if it is rough and remove the seed chamber if necessary.
5. Small zucchini up to 10 cm long can be pickled whole, larger fruits can be cut across into circles, no more than 3 cm thick.
6. Before pickling, vegetables should be soaked in cold water for a couple of hours so that they are saturated with water and do not take liquid from the marinade.

Few people know that the pumpkin zucchini is not at all a relative, but this pumpkin itself is! One of its varieties, just bushy and with oblong fruits. He came to us from Northern Mexico. And they grew it in Europe at first exclusively in the Botanical Gardens, as a rare beautiful exotic.

Italians were the first to taste unripe zucchini. This product is essentially a godsend for those who want to lose weight, since it has only about 27 kcal of calories. This vegetable is easily digested, there are a lot of vitamins and minerals in it, and therefore it is used in children's and clinical nutrition.

There are hundreds of recipes in different cuisines of the world for cooking zucchini. This vegetable is fried, steamed, stuffed, baked. Both greens and ripe fruits are used. In Italy and France, they even bake zucchini flowers in batter.

Well, here, perhaps, is all you need to know about marinating zucchini. She shared secrets, impressions too. Good luck with your preparations, dear hostesses, and grateful connoisseurs of your delights at the dinner table!