Zucchini choose only young, with a thin skin and small seeds. Cut them into long, but thin bars.

Sterilize the jars in the oven or over the steam, soak the lids in boiling water for a few minutes. In the still lukewarm banks impose sliced ​​zucchini. We do this strictly upright and as tight as possible.

Peeled beets cut into small circles and fold over the zucchini.

Sprinkle vegetables with coarse salt. It is worth noting that iodized salt will not work. Just pour a portion of sugar. If desired, instead of sugar, you can use natural honey. Here we also put chopped garlic and pour 1.5 tablespoons of vinegar.

Fill the contents of the jar with boiling water. Water is poured strictly centered on the vegetables so that the jar does not crack due to high temperature. Next, send the workpiece sterilized in the oven for 20 minutes at a temperature of 120 degrees.

Cork with sterile caps. Delicious marinated zucchini with beets ready for winter.

Caviar with beets and zucchini for the winter

In winter, when the amount of vitamins is significantly reduced due to the lack of abundance of vegetables, and you want something light (lettuce, for example), various vegetable seals save. Rolled up salads and caviar are very popular. Below you will find recipes for tasty and healthy harvesting for the winter - caviar with beets and zucchini.

Caviar recipe with zucchini "Appetizing"

Ingredients for preservation:

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

When the beets are already soft, put the caviar in jars and put them to be sterilized in the oven. After seven minutes, get the banks, roll up and turn upside down.

Caviar squash with beet through a meat grinder

Ingredients:

Banks sterilize in advance.

Prepare, onions, beets and carrots: wash, 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 about two hours.

When half an hour is left before the cooking is completed, add vegetable oil and vinegar to the pan and mix.

After 30 minutes, begin to roll the dish into jars, turn them over and cover with something warm.

Store in a cool place.

In winter, this preparation can be used for spreading sandwiches, as well as as an addition to side dishes of rice, pasta, potatoes, buckwheat. Wonderful solution for refreshing guests who suddenly appear suddenly. By the way, in addition to excellent taste, vegetables such preservation preserve such vitamins 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 "Yum! Fingers!"
   2. Fragrant Cauliflower
   3. Greek appetizer
   4. Beet appetizer
   5. Salad with rice "Mamin"
   6. Squash in spicy sauce
   7. Canned Tomatoes with Watermelons
   8. Mushroom caviar
   9. Salad with beets and zucchini

1. Tomatoes TOGGLES You will pour


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

Cut round tomatoes (not “cream”) into 4 parts, put in jars. 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. Marinade cool, pour tomatoes. Sterilize 12 to 15 minutes.

My additions:

I do not recommend the "cream", because they have little juice. The onion is crisp, also very tasty, but it needs 2 - 3 rings, not more, so that there is no characteristic onion smell. Marinade is very gentle, not sour, well drunk. VERY TASTY PREPARATION.

2. Aromatic color cabbage

The recipe is very simple to prepare, but the smell and taste. Amazing!!!

We disassemble 3 kg of cauliflower on the buds and boil for 5 minutes in salted water. Lean back in a colander.

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

Cook for 10 - 15 minutes and immediately roll in sterile jars. We wrapped in a blanket for a day (just in case).

Output - 10 0.5 liter jars.

3. GREEK SNACK

To prepare the salad you need:

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

Soak beans, cook until cooked. Finely chop the onion, pepper, carrot and grate on a coarse grater and simmer in oil for 20 minutes. Tomatoes, garlic, bitter pepper, parsley mince. Mix everything, add beans, salt and vinegar, stew for 15 minutes. The hot mixture is placed in sterile jars, rolled up and put "under the fur coat" for 12 hours.

4. SNACKSLET

3 kg of beets - grate

1 kg of carrots - grate

1 kg of bell pepper - cut

1 kg of tomatoes - cut

3 tbsp. l salt

200 g sugar

0.5 liters 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. Spread out on sterilized cans, roll up boiled lids, turn over, wrap.

5. SALAD WITH RICE MAMIN

4 kg tomato - grind in a meat grinder

1.5 kg of carrots - coarse

1 kg of onion - half rings

1 kg of red pepper - strips

400 g sunflower oil

1 - 2 tbsp. round raw rice (who loves what he likes - thicker, thinner and pozdushchennee)

100 g of salt

200 g sugar

80 g of vinegar

Mix everything, boil for 1 hour, decompose into sterilized jars, roll up the boiled lids, turn over, wrap until completely cooled (it is especially important to wrap up - rice must “walk”!)

From half a serving I got 6 0.5 l cans.

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

6. Squash in spicy sauce

3 kg zucchini

1 bitter pepper

3 carrots

100 grams of garlic

1 ct. 9% vinegar

1 ct. vegetable oil

1 ct. Sahara

2 tbsp. l salt

Cooking

Prepare jars and lids - wash, sterilize. Wash squash, cut into slices or thin circles. Scroll the garlic and carrot through the meat grinder.

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

7. Canned Tomatoes with Watermelons

Ingredients:

Tomatoes,

Watermelons (can be pink - not ripe),

Cooking canned tomatoes with watermelons. Well, I am again with a bit of an unusual combination. In my opinion, there is no need to be a conservative in food, you need to try new and new combinations. How else?

It happens - I bought a watermelon, but it is immature and it is a pity to throw it away. So this is just here. In this recipe, the highlight is that tomatoes acquire the taste of watermelon and vice versa.

In a 3-liter bottle lay rows of tomatoes and watermelons. In watermelons, you need to remove the crust and cut it into small slices (if possible, remove the bones). Lay tight. This capacity is about 1.2 liters of water.

Zucchini - a terrific vegetable with a neutral flavor, so that it goes well with other ingredients. It is prepared in the form of salads, caviar and even jam. Recipes for making salads from zucchini with beets for the winter, you can find a large variety that allows you to please your family and friends with a variety of blanks. At the same time, besides a pleasant taste and a beautiful aesthetic appearance, zucchini and beetroot retain a lot of useful trace elements, organic acids (especially folic acid) after heat treatment. In addition, zucchini is a low-calorie product that allows you to use it to people who watch their weight.

The advantage of cooking is the simplicity of the dish and its budget. No need to use expensive ingredients, and the finished product turns out very tasty. Vegetables retain their hardness, have a pleasant crunch. Caviar from zucchini and beetroot has a pleasant sweetish flavor.

Selection and preparation of vegetables

The quality and taste of the finished salad depends on properly selected vegetables:

1. For canning, young vegetables with delicate skin are needed, as they use unpeeled fruits. The peel contains many vitamins. At the same time, the flesh of a young vegetable is more uniform. Zucchini can diversify zucchini, squash.
2. If mature zucchini is used, they need to be cleaned and the core with seeds is removed.
3. Beets should be used young, it is important that it was sweet.
4. It is necessary to cut vegetables into equal pieces so that ready meal  looked beautiful.

Sterilization of the container

The important point is the preparation of containers. If it is not properly sterilized, the finished product will not be saved. There will be a fermentation process.

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

Sterilization takes place in several stages:

1. Clean containers: jars and lids.
2. Pour in boiling water over the tank, hold it over the steam for a few minutes or stand it in the oven. Only put the banks need in a cold oven and after heating.

Cooking methods

In addition to the classical method of preparation, in the process of culinary experiments, new interesting dishes with additional sets of ingredients appeared.

Classic marinating recipe

Salad according to the proposed recipe can be eaten ready-made, but as an ingredient in another salad. There are several ways of cooking, it all depends on how the vegetables are ground. If you like the taste of honey in canned products, they can replace sugar, the dish acquired a new touch 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 courgettes, cut off the tail. Cut into strips of desired length or square shape.
2. Beets peel, wash and cut into slices identical to zucchini.
3. Garlic peel cut into several pieces.
4. In the prepared container vertically arranged cut pieces of vegetables. Add garlic, salt, sugar, a couple of peas, pepper, pour vinegar. The amount of salt, sugar and vinegar is indicated on a 0.5 liter jar. If you need a little spicy food, you can put a piece of bitter pepper. Pour boiling liquid.
5. Cover the jar (do not tighten it) with a lid and sterilize for 20 minutes.
6. Hermetically close, turn the lid down, wrap a blanket and stand for several days.

The scheme of action of the second method:

1. Wash squash thoroughly, remove the tails and cut into cubes.
2. Beets are peeled and minced with a large grater.
3. Peel, chop or chop garlic with garlic press.
4. All vegetables are placed in containers of the appropriate volume, pour in salt, sugar, pepper, mix and let stand for 30 minutes.
5. Pour some oil into the pan, sauté the vegetable mass for 5-10 minutes.
6. Put in sterilized containers, pour vinegar, cover with lids and put to sterilize for 20 minutes.
7. Close tightly, turn on the cover and wrap.

With onions and peppers

The classic recipe is quite possible to diversify with additional vegetables that have been successfully grown on the site or purchased. The amount of sugar, salt and vinegar is indicated on a 0.5 liter capacity.

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.

Action scheme:

1. Wash squash and, removing the tails, cut into square stripes.
2. Beet peel, wash and cut into slices, like squash.
3. Onion peel, cut into half rings.
4. Wash peppers, core and cut into strips.
5. Start putting all the vegetables in layers in a jar. At the bottom put a little garlic, pre-chopped.
6. When the jar is full, pour in salt, sugar, pour in vinegar, put a slice of hot pepper (if desired), cover with a lid and sterilize for 20 minutes.
7. Hermetically close, turn the lid down and wrap.

Squash caviar has always been valued as a great appetizer. If you diversify its beets, the dish gets a different color and a 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.

Fans of sweet and sour taste are sure to take note of the recipes for beet salad for the winter. A rich maroon mixture will appeal to all family members. Such provisions can be used to garnish, smear on bread and even used as an ingredient in other recipes. This dish with canned beets can be borsch, stews, various salads. Below is a step-by-step description with a photo of how to cook beet salad. Therefore, even the most inexperienced cook will be able to understand the simple stages of preparation.

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

Beet Salad - Alenka

Salad "Alenka" from the beet for the winter purple-pink, like the cheeks of the beautiful Alenka. Sweet and sour taste will appeal to all family members so that the salad can be eaten not only with a side dish, but simply put on the bread. In addition to 4 kilograms of beets on the drug, you will need 1.5 kg of tomato, 0.5 kg of sweet pepper, as many carrots and onions. As additional ingredients, you should prepare 200 grams of garlic and 1 hot pepper. For refueling, you need to take 200 grams of sugar and the same amount of vinegar, also 1.5 cups (150 grams) of vegetable oil, 60 grams of salt. For cooking the mixture will need a 5-liter enameled pan. This beet salad for the winter without sterilization - this is its advantage of reduced cooking time.

Stages of cooking:

Enjoy your winter appetite!

Beetroot and Zucchini Salad

Salad of zucchini and beets for the winter is very useful for the posts and just on ordinary days. Marinating zucchini happens quickly, and, behold, beets require a long time. In this case, before cooking a kilo of beets cooked. Next, the process of canning follows the usual steps. The recipe requires 1.25 kg, 5 cloves of garlic, 5 onions (preferably purple onion, sweet). Spices to taste will need such: dill, ginger, coriander, thyme. Refueling requires 10 tbsp. tablespoons of vinegar, the same amount of vegetable oil and 2.5 tsp of salt.

Stages of cooking:

In this salad, you can make more tomato and sweet pepper. The preservation procedure will not change.

Beet and carrot salad

To prepare the salad for the winter of 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 g) of vegetable oil, 1 tbsp. spoon of vinegar essence (70%), half a cup of sugar, 3 tbsp. spoons of salt. For lovers of sharp little - 1 tbsp. spoon of red ground pepper. Of all these components should go 5 liters of lettuce.

Stages of cooking:

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

Beet and Cabbage Salad

For the salad of beets and cabbage for the winter will need a pound of beets and 1 kg. Additional ingredients of the salad will be: 2 onions and 2 carrots. Refills include 100 grams of vegetable oil, 1 tbsp. spoon of salt and 1 tsp of sugar, citric acid, mustard powder.

Stages of cooking:

In the salad it is better to use sweet beets of dark color, so the winter harvesting gets the intended taste and color.

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

Delicious and easy to you beet blanks for the winter!