We choose only young zucchini, with a thin skin and small seeds. We cut them into long, but thin cubes.

We sterilize the jars in the oven or over steam, soak the lids in boiling water for a few minutes. Put chopped zucchini in still lukewarm jars. We do this strictly in an upright position and as tightly as possible.

Cut the peeled beets into small circles and fold over the zucchini.

Sprinkle vegetables coarse salt... It is worth noting that iodized salt will not work. We also fall asleep a portion granulated sugar... Optionally, instead of sugar, you can use natural honey... Put chopped garlic here and pour in 1.5 tablespoons of vinegar.

Fill the contents of the jar with boiling water. We pour water strictly in the center onto the vegetables so that the jar does not crack from high temperature... Next, we send the blanks to be sterilized in the oven for 20 minutes at a temperature of 120 degrees.

We seal with sterile lids. Delicious marinated zucchini with beets are ready for the winter.

Caviar with beets and zucchini for the winter

V winter time, when the amount of vitamins is significantly reduced due to the lack of an abundance of vegetables, and you really want something light (salad, for example), various vegetable rolls save you. Rolled salads and caviar are very popular. Below you will find recipes for delicious and useful workpiece for the winter - caviar with beets and zucchini.

Caviar recipe with appetizing zucchini

Ingredients for preservation:

First you need to prepare vegetables: peel, cut into small pieces. Next take a large pot, in which put the zucchini, onions and a little water. Then add seasonings, vinegar and sunflower oil to the cooking container. Cook vegetables until boiling, first over high heat, stirring constantly, and after boiling, very slow. The minimum cooking time after boiling is forty minutes.

When the beets are already soft, place the caviar in jars and put them in the oven for sterilization. After seven minutes, take out the cans, roll up and turn upside down.

Zucchini caviar with beets through a meat grinder

Ingredients:

Sterilize banks in advance.

Pre-prepare onions, beets and carrots: rinse, peel, remove seeds. Next, scroll the vegetables in a meat grinder. Put all this in one large container, add salt, sugar and start cooking over medium heat. The time is approximately two hours.

When half an hour is left until the end of cooking, add vegetable oil and vinegar to the pan and mix.

After 30 minutes, start rolling the dish into the jars, turn them over and cover with something warm.

Store in a cool place.

In winter, such a blank can be used for "spreading" for sandwiches, and also as an addition to side dishes of rice, pasta, potatoes, buckwheat. A wonderful solution for treating suddenly arriving guests. By the way, besides excellent taste, vegetables from this conservation retain such vitamins that we need in winter. We hope the recipe will be useful to you and you will delight your loved ones with an appetizing snack.

1. Tomatoes "Lick your fingers!"
2. Fragrant cauliflower
3. Greek appetizer
4. Beetroot appetizer
5. Salad with rice "Mamin"
6. Zucchini in spicy sauce
7. Canned tomatoes with watermelons
8. Mushroom caviar
9. Salad with beets and zucchini

1. Tomatoes FINGERING


At the bottom of 1 liter jar: parsley, garlic, 1 tbsp. l. oils.

Round tomatoes (not "cream") cut into 4 pieces and put in jars. For tomatoes - 2 - 3 onion rings.

MARINAD (for 8 1 l cans):

3 liters of water, 3 tbsp. l. salt, 7 tbsp. l. sugar, peppercorns, bay leaf - boil. After boiling + 1 tbsp. vinegar. Cool the marinade, pour over the tomatoes. Sterilize for 12 to 15 minutes.

My additions:

I do not recommend the "cream", as they have little juice. The onion turns out to be crispy, also very tasty, but you need exactly 2 - 3 rings, no more, so that there is no characteristic onion smell. The marinade is very tender, not sour, it drinks well. VERY DELICIOUS PREPARATION.

2. AROMATIC CAULIFLOWER

The recipe is very easy to prepare but smell and taste. Amazing!!!

We disassemble 3 kg of cauliflower into cocks and boil for 5 minutes in salted water. We put it in a colander.

We pass through a meat grinder 1.5 kg tomato, 1 kg bell pepper, 200 g parsley, 2 large heads of garlic. Pour this mixture into cauliflower and add 200 g vegetable oil, 100 g vinegar 9%, 100 g sugar (4 tablespoons), 60 g salt (2 tablespoons).

Cook for 10 - 15 minutes and immediately roll it into sterile jars. Wrap up in a blanket for a day (just in case).

Output - 10 0.5 l jars.

3. GREEK APPETIZER

To prepare the salad you need:

500 g carrots, 1 kg beans, 1 kg bell pepper, 1 tbsp. vegetable oil, 2 kg tomato, a bunch of parsley, 3 tbsp. l. salt, 2 pods of hot pepper, 1 tbsp. garlic, 500 g onions, 1 tsp. vinegar essence (70%).

Soak the beans, cook until tender. Thinly chop the onion, pepper, carrots, grate and simmer in oil for 20 minutes. Tomatoes, garlic, hot pepper, parsley mince. Mix everything, add beans, salt and vinegar, simmer for 15 minutes. Put the hot mixture in sterile jars, roll up and put "under a fur coat" for 12 hours.

4. BEET SNACK

3 kg beets - grate

1 kg carrots - grate

1 kg bell pepper, chopped

1 kg tomatoes, chopped

3 tbsp. l. salt

200 g sugar

0.5 l of vegetable oil (I put less)

Mix everything, cook for 30 minutes, add 200 - 300 g of 9% vinegar and cook for another 10 minutes. Arrange in sterilized jars, roll up with boiled lids, turn over, wrap.

5. SALAD WITH MAMIN'S RICE

4 kg tomato - grind in a meat grinder

1.5 kg of carrots - for coarse grater

1 kg of onions - half rings

1 kg red pepper - strips

400 g sunflower oil

1 - 2 tbsp. round raw rice(whoever loves it - thicker, thinner, more airy)

100 g salt

200 g sugar

80 g vinegar

Mix everything, cook for 1 hour, put in sterilized jars, roll up with boiled lids, turn over, wrap until it cools completely (it is especially important to wrap it up - the rice should "reach"!)

From half of the serving, I got 6 0.5 L jars.

Very, very tasty, be sure to try it !!!

6. Zucchini in a spicy sauce

3 kg zucchini

1 hot pepper

3 carrots

100 g garlic

1 st. 9% vinegar

1 st. vegetable oil

1 st. Sahara

2 tbsp. l. salt

Preparation

Prepare jars and lids - wash, sterilize. Wash the courgettes, cut into slices or thin slices. Scroll the garlic and carrots through a meat grinder.

For the marinade, pour oil, vinegar, sugar and salt into a spacious basin. To put on medium fire, boil. Put the scrolled carrots and garlic, cook for five minutes. Put the zucchini in the marinade, from the moment of boiling, cook for 25 minutes over low heat. Immediately put in hot sterile jars, roll up with sterile lids and wrap with a blanket until it cools completely. From this amount of products, 3 liters of canned zucchini are obtained.

7. Canned tomatoes with watermelons

Ingredients:

Tomatoes,

Watermelons (can be pink - unripe),

Cooking Canned Tomatoes with Watermelons. Well, here I am again with a little an unusual combination... In my opinion, you don't need to be a conservative in food, you need to try new and new combinations. How else?

Sometimes I bought a watermelon, but it’s unripe and it’s a pity to throw it away. So this is just here. The highlight in this recipe is that the tomatoes take on a watermelon flavor and vice versa.

Place tomatoes and watermelons in rows in a 3-liter bottle. In watermelons, you need to remove the rind and cut into small slices (remove the bones if possible). Lay tight. About 1.2 liters of water is used for such a container.

Zucchini is a terrific vegetable with a neutral flavor that makes it work well with other ingredients. It is prepared in the form of salads, caviar and even jam. There are a lot of recipes for making salads from zucchini with beets for the winter, which allows you to please family and friends various blanks... Moreover, apart from good taste and a beautiful aesthetic appearance, zucchini and beets retain their mass useful microelements, organic acids (especially folic acid) after heat treatment... In addition, zucchini are low-calorie product, which allows people who watch their weight to use it.

The advantage of cooking is the simplicity of the dish and its budget. No need to use expensive ingredients, but finished product it turns out to be very tasty. Vegetables retain their firmness and have a pleasant crunch. Zucchini and beetroot caviar has a pleasant sweetish flavor.

Selecting and preparing vegetables

Quality and taste ready-made salad depend on the right vegetables:

1. For canning, young vegetables with a delicate skin are needed, since unpeeled fruits are used. The peel contains many vitamins. At the same time, the pulp young vegetable more uniform. Zucchini can be varied with zucchini, squash.
2. If mature courgettes are used, they must be peeled and cored with seeds.
3. Beets should be used young, it is important that they are sweet.
4. Cut vegetables into equal pieces to ready meal looked beautiful.

Sterilization of containers

An important point is the preparation of containers. If it is not properly sterilized, the finished product will not be preserved. The fermentation process will take place.

It is advisable to choose a container with a volume of 0.5 liters and cut pieces according to the height of the can. But a container with a volume of 1 liter is also suitable, it will be possible to lay vegetables in layers.

Sterilization takes place in several stages:

1. Wash containers: cans and lids.
2. Pour boiling water over the containers, hold over steam for a few minutes or soak in the oven. You only need to put banks in cold oven and after heating.

Cooking methods

In addition to the classic cooking method, in the process of culinary experiments, new interesting dishes with additional sets of ingredients.

The classic pickling recipe

The salad according to the proposed recipe can be eaten in finished form, but you can as an ingredient in another salad. There are several cooking methods, it all depends on how the vegetables are minced. If you like the taste of honey in canned foods, they can replace sugar, the dish has acquired a new note of taste.

The classic recipe assumes the presence of the following components:

• beets - 250 g;
• zucchini - 550 g;
• sugar - 25 g;
• salt - 10 g;
• vinegar - 22 ml;
• black pepper - 8-10 peas;
• garlic - 3 cloves.

The scheme of actions of the first method:

1. Wash the zucchini, cut off the tail. Cut into strips of desired length or square shape.
2. Peel, wash and cut the beets into slices identical to the courgettes.
3. Peel the garlic, cut into several pieces.
4. Sliced ​​pieces of vegetables are placed vertically in the prepared container. Add garlic, salt, sugar, a couple of peppercorns, pour in vinegar. The amount of salt, sugar and vinegar is indicated for one 0.5 liter jar. If you need a slightly spicy dish, you can put a slice of hot pepper. Pour boiling liquid over.
5. Cover the jar (do not tighten) with a lid and put it to sterilize for 20 minutes.
6. Close hermetically, turn the lid down, wrap with a blanket and stand for several days.

The scheme of actions of the second method:

1. Wash the courgettes thoroughly, remove the tails and cut into cubes.
2. The beets are peeled and crushed with a coarse grater.
3. Peel, rub or chop the garlic with a garlic press.
4. Place all vegetables in a container of the appropriate volume, add salt, sugar, pepper, mix and let it brew for 30 minutes.
5. Pour a little oil into the pan, fry the vegetable mass for 5-10 minutes.
6. Put in sterilized containers, pour in vinegar, cover with lids and sterilize for 20 minutes.
7. Close tightly, turn on the lid and wrap up.

With onions and peppers

Classic recipe it is quite possible to diversify additional vegetables that have successfully grown on the site or purchased. The amount of sugar, salt and vinegar is indicated per 0.5 liter container.

Required components:

• zucchini - 650 g;
• beets - 340 g;
• bulgarian pepper - 200 g;
• onion - 160 g;
• garlic - 3-4 cloves;
• hot pepper - 35 g;
• salt - 12 g;
• sugar - 25 g;
• vinegar - 22 ml.

Scheme of actions:

1. Rinse the zucchini and, after removing the tails, cut into square strips.
2. Peel, wash and cut the beets, like zucchini.
3. Peel the onion, cut into half rings.
4. Wash the pepper, core it and cut into strips.
5. Start putting all the vegetables in layers in the jar. At the bottom, put a little garlic, previously chopped.
6. When the jar is full, add salt, sugar, pour in vinegar, put a piece hot pepper(if desired), cover and sterilize for 20 minutes.
7. Close hermetically, turn the lid down and wrap.

Zucchini caviar has always been appreciated as great snack... If you diversify it with beets, the dish takes on a different color and pleasant sweetness.

Required components:

• zucchini - 1.8 kg;
• beets - 1.8 kg;
• onions - 1.7 kg;
• salt - 55-60 g;
• sugar - 160 g;
• ground pepper;
• vinegar - 210 ml;
• sunflower oil - 220 ml.

Lovers of sweet and sour taste will definitely take note of the recipes for beetroot salad for the winter. A rich burgundy mixture will appeal to all family members. Such a food can be used with a side dish, spread on bread, and even used as an ingredient in other recipes. Such a dish with canned beets can be borsch, stew, various salads... Below is provided step by step description with photo how to cook beet salad... Therefore, even the most inexperienced cook will be able to understand the simple stages of cooking.

Beetroot dishes are healthy because this vegetable prevents the risk of oncological diseases and heart ailments. Also, due to the presence of folic acid, the body has the ability to rejuvenate.

Beet salad - Alenka

Alenka beetroot salad for the winter is crimson-pink, like the beautiful Alenka's cheeks. Sweet and sour taste all family members will like it so that the salad can be eaten not only with a side dish, but also simply put on the bread. In addition to 4 kilograms of beets, the drug will need 1.5 kg of tomato, 0.5 kg of sweet pepper, the same amount of carrots and onions. As additional ingredients prepare 200 grams of garlic and 1 hot pepper... For dressing, you need to take 200 grams of sugar and the same amount of vinegar, also 1.5 cups (150 grams) of vegetable oil, 60 g of salt. To cook the mixture, you need a 5-liter enamelled pan... This beetroot salad for the winter without sterilization - this is its advantage of the shortened cooking time.

Cooking steps:

Bon appetit!

Beetroot and zucchini salad

Zucchini and beetroot salad for the winter is very useful for fasting and just on ordinary days. Marinating zucchini is fast, but, beetroot takes a long time. In this case, before cooking, a kilogram of beets is boiled. Further, the canning process follows the usual steps. For the recipe, you need 1.25 kg, 5 cloves of garlic, 5 onions (preferably purple onions, sweet). You will need spices to taste: dill, ginger, coriander, thyme. Refueling requires 10 tbsp. tablespoons of vinegar, the same amount of vegetable oil and 2.5 teaspoons of salt.

Cooking steps:

V given salad you can add another tomato and Bell pepper... The canning procedure will not change.

Beetroot and carrot salad

To prepare a salad for the winter from beets and carrots will take 1.5 hours. As components of the salad, you need to prepare 3 kg of beets, 1 kg of carrots, the same amount of tomato, 100 grams of garlic. For refueling, you will need 2 cups (150 grams) vegetable oil, 1 tbsp. a spoonful of vinegar essence (70%), half a glass of sugar, 3 tbsp. tablespoons of salt. For spicy lovers - 1 tbsp. spoon of red ground pepper... From all the listed components, 5 liters of salad should come out.

Cooking steps:

If there is no time to grate the ingredients, they can all be passed through a meat grinder at once.

Beetroot and cabbage salad

For a salad of beets and cabbage for the winter, you need a pound of beets and 1 kg. Additional components of the salad will be: 2 onions and 2 carrots. Dressing includes 100 grams vegetable oil, 1 tbsp. spoon of salt and 1 teaspoon of sugar, citric acid, mustard powder.

Cooking steps:

It is better to use dark sweet beets in the salad, so winter harvesting acquires the intended taste and color.

Above are the most delicious beetroot salads for the winter. On their basis, you can prepare a beet salad with a different set of ingredients. Do not forget about sterilizing cans with contents if the beets are not boiled before canning.

Delicious and light for you beet blanks for the winter!