Good afternoon.

Let's talk again about and about how to stock up on this wonderful vegetable for the winter. And today I propose the topic of pickling in jars.

In this selection, you will find 10 different ways to marinate them on their own and in combination with other vegetables, how to give them a mushroom flavor or highlight your own.

This vegetable generally goes well with others, enriching their flavor. And no matter how you cook them, they are equally good in, and in, and in the form. And this explains my love for zucchini and a whole section of the site dedicated only to them.

And you will also see that zucchini can be given almost any shape, which will make the blanks not only insanely tasty, but also interesting and beautiful. Indeed, in addition to the classic cubes and circles, you can wrap rolls, make stars and even stuffed bagels.

All these options are not a plowed field for your imagination, subject to the availability of free time and enthusiasm.

Marinating zucchini for the winter in jars without sterilization

Let's start with the simplest recipe with the minimum set of ingredients, so that you have an understanding of the general steps to follow.

Also, in this version, we will do without sterilization of filled cans, but this does not mean that you do not need to sterilize the cans themselves before use. It is imperative, otherwise the zucchini will sour, and the lids will fly out over time.

• Zucchini - depending on the size 1-3 pcs
• Dill umbrella
• Garlic - 2 cloves
• Bay leaf - 1 piece
• Black peppercorns - 8 pcs
• Allspice - 1 piece
• Bitter red pepper - 1 ring
• Vinegar 70% - 1 tsp

Marinade for 1 liter of water:

• 1 tbsp with a slide of salt
• 2 tbsp. l without a slide of sugar

Preparation:

1. Put bay leaves, dill umbrella, a small ring of hot pepper (optional) and all other spices in sterilized jars.

2. Fill the jars tightly with zucchini rings, cut a couple of centimeters thick. Add garlic somewhere in the middle.

3. Very carefully pour boiling water into the jars, trying to get the stream onto the zucchini, and not on the walls. We do everything slowly so that the cans do not burst from a sharp temperature drop. We fill them to the very top, cover with sterilized lids and leave for 20 minutes.

4. In the meantime, prepare the marinade. It is done in an elementary way: dissolve salt and sugar in water, put on fire and bring to a boil. Everything.

For 2 liter jars of zucchini, just about 1 liter of marinade is needed.

5. Drain the water from the cooled jars and pour the marinade up to the shoulders. Add 1 tsp to each jar. acetic acid and add marinade to the very neck. Then we twist or roll up the lids, turn over the cans, cover with a blanket and leave them in this form until they cool completely.

Store in a cool place later.

A quick and delicious recipe for marinated zucchini in a jar

If you do not like the troubles with pre-sterilizing cans, then you can skip this step. But then it will be necessary to sterilize the already filled cans. Decide for yourself which of these steps is easier for you.

Ingredients for 2 liter cans:

• 1 kg of young zucchini without seeds
• 50 g dill
• 4-6 cloves of garlic, 2-3 per jar
• 8 allspice peas, 4 per jar
• 30 black peppercorns, 15 per jar
• 1 liter of water for the marinade (and separate boiling water for heating)
• 2 tablespoons sugar - 50 g
• 2 tablespoons without a slide of salt - 40g
• 3 tablespoons vinegar 9% - 1.5 tablespoons per can

Preparation:

1. We take clean, preferably washed with soda, cans and fill them with spices and zucchini. Put half the cooked chopped greens and half the peppercorns and half the garlic on the bottom. We fill the jar with rings of zucchini, half a centimeter thick. Put the other half of the spices on top.

Gently fill the jars with boiling water to the brim, cover with clean metal lids and leave for 10 minutes.

2. At this time, prepare the marinade - dissolve salt and sugar in water, put on fire and bring to a boil.

3. After 10 minutes, drain the jars, pour in the vinegar and fill them with boiling marinade.

4. We take a deep saucepan, put a cotton towel on the bottom, put the jars and fill it with water so that it reaches the shoulders of the jars.

Since there is a hot marinade in cans, hot water must also be poured into the pan.

Bring the water to a boil and sterilize the jars in boiling water for 10 minutes.

5. Then we tighten the lids tightly, and leave the jars to cool upside down, wrapped in a blanket for about 12 hours.

In the future, we store the jars in a cool place.

Zucchini marinated for the winter with Korean carrots

This method is perfect for overripe zucchini with large seeds.

Ingredients for 1 liter can:

• Zucchini - 1-2 pcs (200 g)
• Carrots - 1 pc
• Dill umbrellas - 2 pieces
• Garlic - 2 cloves
• Bay leaf - 1 piece
• Peppercorns
• Allspice
• Hot peppers - 1 small ring
• Vinegar 9% - 2 tbsp. l

Marinade for 1 liter of water:

• 1 tbsp. l salt
• 1.5 tbsp. l sugar

Preparation:

1. Cut the zucchini into centimeter-thick rings and remove the core with seeds from them. You can remove it either with a simple knife or with any suitable object, for example, a glass.

We remove the skin only if it has become completely rough.

2. Rub the carrots on a Korean grater.

3. Further preparation almost repeats the first recipe. Put dill umbrellas, garlic, bay leaves, a ring of hot pepper and peppers in a pre-sterilized jar. Carrots are sent next, and then zucchini rings.

Fill the jar filled with vegetables to the brim with boiling water, cover with a sterilized lid and leave for 10-15 minutes.

4. After 10-15 minutes, drain the water, add vinegar to the jar and pour the boiling marinade up to the neck. We wrap the lid tightly or roll it up, turn the jar over and leave it under the blanket until it cools completely.

Store the finished snack in a cool place.

Photo recipe for snacks with bell pepper

You can diversify the flavor of pickled zucchini by cooking it with other vegetables. In addition to carrots, bell peppers are a good addition.

Ingredients:

• Zucchini 1-1.5 kg
• Garlic - 6 cloves
• Dill - bunch
• Bulgarian pepper - 1-2 pieces
• Hot pepper - a couple of rings
• Carrots - 1 piece

For the marinade:

• 1.5 liters of water
• Apple cider vinegar - 80 ml
• Salt - 60 g
• Sugar - 60 g
• Salting mixture - 1 tbsp. with a slide

The specified ingredients are enough for 1 can of 1 liter and one can of 0.7 liters.

Preparation:

1. We take sterilized jars and spread the dill on the bottom. It can be cut, or you can put it in twigs at once. Add garlic, cut in half, some carrots, grated on a Korean grater and a ring or two hot peppers.

2. Then put zucchini rings in sterilized jars, and put strips of bell pepper in the remaining free space.

First, remove the peel from the zucchini, cut them into centimeter-thick rings and remove the center with the seeds.

3. Fill the jars to the brim with boiling water (carefully), cover with lids and drain the water after 10 minutes.

We do this operation two times.

The salting mixture is good because it already contains spices in the right proportion, as well as grain mustard - an additional guarantee that the jars will not ferment.

5. Fill the jars with hot marinade up to the very neck and tightly close the lids.

We leave them to cool down without covering, at room temperature.

Video on how to marinate zucchini slices

And how do you like the idea of ​​cutting zucchini not into pieces or rings, but into thin slices? See what kind of beauty it turns out. But it is also insanely delicious.

Instant Crunchy Zucchini Recipe

The main secret of crispy zucchini is adding horseradish leaf to them. Horseradish is the key to expressive crunch.

Ingredients for 3 liter cans:

• 1.7 kg zucchini
• 6 cloves of garlic
• 9 sprigs of dill
• 6 cherry leaves
• 1 large horseradish leaf
• 3 sprigs of parsley
• 6 bay leaves
• 15 pcs. black peppercorns
• 6 pcs. allspice peas
• 3 tbsp. l. heaped sugar = 75 g (1 tbsp. heaped sugar = 25 g)
• 3 tbsp. l. flat salt = 45 g (1 tablespoon flat salt = 15 g)
• 3 tbsp. l. 9% vinegar = 45 ml (1 tablespoon 9% vinegar = 15 ml)

Preparation:

1. We take sterilized jars, divide the leaves and spices into 3 parts and arrange them in the jars.

2. Wash zucchini in running water, cut into centimeter-thick rings and place them tightly in jars.

3. Fill the jars with boiling water, cover them with lids and leave for 10 minutes. Then we drain the cooled water and again pour boiling water for 10 minutes.

The second time we pour the water into a saucepan and set it to boil - it will be used for the final pouring.

4. Pour a tablespoon of salt, sugar and vinegar straight into the jars.

5. Pour boiling water into jars, roll up the lids, turn over and leave under the blanket until it cools completely.

Canned zucchini in tomato sauce

As a marinade, you can use not only ordinary water. It will turn out very tasty if you add tomato sauce to it. There will be zucchini in tomato sauce.

Ingredients:

• 3 kg zucchini
• Spicy tomato sauce - 0.5 l
• 2 cups of sugar (glass -200 ml)
• 2 tablespoons of salt
• 250 ml 9% vinegar
• 1 liter of water
• Ground red pepper - to taste

Thanks to the dense stacking of vegetables from the specified number of ingredients, you will get 8 half-liter cans of pickled zucchini.

Preparation:

1. Cut the courgettes into longitudinal slices (like cucumbers) and put them tightly in sterilized jars. In this case, the size of the slices should correspond to the height of the cans.

Leftovers that do not fit can be cut into rings and put into a separate jar.

2. Stir the tomato sauce in 1 liter of water, add salt, sugar, literally half a teaspoon of red pepper and put on medium heat. Bring to a boil, add vinegar and cook for another 2-3 minutes. The marinade is ready.

3. Pour the hot marinade into jars of zucchini.

4. Put the filled cans in a large saucepan with a cotton towel at the bottom, pour hot water into it so that it reaches the narrowing of the cans and put on fire. When the water boils, count down another 10 minutes for sterilization. Jars should be covered with lids.

Then we take out the cans, roll them up, turn them over, cover them with a blanket and leave them in this form until they cool completely. Store in a cool place later.

Pickled zucchini like mushrooms

The next two recipes are prepared in such a way that their taste is indistinguishable from mushrooms. The difference between them is that in the first option no other vegetables are used (except for garlic).

Ingredients for 7 half liter jars:

• 3 kg zucchini
• 3 heads of garlic
• 100 ml 9% vinegar
• 100 ml sunflower oil
• 100 g sugar
• 2 tablespoons of salt
• 1 teaspoon ground black pepper
• 10 pcs allspice peas
• 5 pcs bay leaves

Preparation:

1. In this recipe, the marinade does not need to be boiled, which makes it somewhat easier. It looks like cooking.

Remove the peel from the zucchini, remove the pulp with seeds and cut them into cubes about 2 by 2 centimeters in size. We put it in a large container. In the same container, add chopped herbs, garlic chopped into slices and all-all spices, including vinegar and sunflower oil. Mix thoroughly and leave to marinate for 2 hours.

2. For 2 hours, the zucchini will start up juice, which will be mixed with spices. This will be the marinade.

Taste the marinade and add salt, sugar, or pepper to taste as needed.

3. We take clean (not sterilized) jars and fill them with zucchini to the very top. Then add the marinade so that it reaches the middle of the jar. The above is not necessary, since with further sterilization the vegetables will release more juice.

It is convenient to use cans of different sizes for different situations. Large for a feast, small for a family dinner.

4. Well, then we cover the cans with lids, put them in a saucepan, fill it with water up to the shoulders of the cans (cans of different volumes are sterilized in different pots), bring to a boil and wait 15 minutes for half-liter cans and 6-7 minutes for 0-liter cans, 25 l.

Then we roll up the cans and leave to cool upside down, covered with a blanket.

How to pickle zucchini so that it tastes like milk mushrooms

In this recipe, in addition to zucchini, carrots and bell peppers are used, which makes the taste of the preparation more aromatic and richer.

Ingredients:

• 3 kg zucchini
• 6 small carrots (300 g)
• 3 bell peppers (300 g)
• Bunch of dill
• 2 heads of garlic
• 1 tsp ground black pepper
• 60 g salt (2 tablespoons with a slight slide)
• 100 g sugar (4 tablespoons)
• 150 ml 9% table vinegar
• 200 ml vegetable oil

Preparation:

1. Cut the zucchini with the skin and seeds removed into cubes and put in a deep bowl. We also send carrots, cut into rings, bell peppers, chopped garlic and herbs to them.

2. Add spices, vinegar and vegetable oil. Mix thoroughly, cover and leave to marinate for 2-3 hours.

During this time, it is advisable to stir the vegetables a couple of times.

3. We lay out the finished vegetables in clean jars, tamping them tightly.

4. Sterilize the filled jars in a saucepan with water for 10 minutes, then close the lids tightly and leave the jars to cool upside down under the blanket.

Marinating zucchini for the winter in jars with citric acid

Well, at the end of the collection, I suggest another way of pickling without using vinegar.

This is such an extensive topic today. But, while I was collecting recipes, I noticed a few more interesting ways to preserve zucchini for the winter. So this topic will continue to grow and expand.

And that's all for today, thank you for your attention.

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

What I like about this vegetable is that you can cook anything from it as you like. You can make them or cook them in. And what wonderful ones are obtained. I'm not talking about this vegetable.

And today you will find out 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 as much as I do.

For your blanks, 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 certainly won't be worse. But that's up to you. So let's get started.

The easiest way to harvest and does not require a lot of effort. And the result is an excellent appetizer both for a festive table and for an everyday lunch.

Ingredients:

• Zucchini - 3 kg
• Water - 2 l
• Sugar - 1 glass (200 gr)
• Salt - 3 tbsp. l. (with a 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

Preparation:

1. Wash the courgettes 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 there. Then put vegetables in there and put on fire. After boiling, they should be cooked for five minutes, stirring occasionally.

3. While they are boiling, put the garlic, cut into halves, in sterile jars. About four things for each can. And also put an umbrella of dill and a leaf of horseradish.

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

5. Add vinegar to the marinade and bring to a boil. Then fill them with zucchini up to the top. Close the lids and turn over the jars immediately. Wrap with a warm towel and leave to cool completely. Then put it back in your storage.

Marinated zucchini with tomatoes in 30 minutes - lick your fingers

Another option for an equally 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 won't regret it. They love me with a tomato even more than according to the previous recipe.

Ingredients:

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

Preparation:

1. Let's start by making the marinade. Pour water into a saucepan, add salt and sugar there. Put on fire and bring to a boil. Cook 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 down, let's calmly take care of the vegetables. Cut the zucchini into rings about 1.5-2 cm thick. Peel the carrots and also cut into rings. Core tomatoes and cut into half rings or rings if they are not very large. Chop the garlic with a press.

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

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

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

Try this spicy, aromatic zucchini with garlic and herbs. A terrific appetizer, especially in fried potatoes. Mmm ... just delicious.

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

Preparation:

1. Wash and then cut the young vegetables into wedges. Try to keep them slightly smaller than the jar in length.

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

3. Then in each jar, quite tightly, in an upright position, put the slices of zucchini.

4. Pour water into a pot. 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 place in a water bath to sterilize. This means, put the cans in a saucepan (you can put a cotton napkin on the bottom), pour hot water over the "shoulders" and set to boil. From the moment of boiling, sterilize for another 5 minutes.

6. Then carefully remove the jars one at a time and roll up the lids. Turn the jars over with the lids down, wrap them in a blanket and leave to cool completely. Then you can put it away in your storage space.

Although it is not necessary to wrap them up. 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 see and understand in detail and clearly the whole process of marinating our blank. The recipe is no sterilization and is quite simple. Do not be alarmed, I deliberately did not indicate the exact amount of ingredients here, but after watching the video, you will already understand everything.

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

Recipe for making pickled 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 great. And although it is very painstaking, take your time to make a couple of jars in this way. You will definitely like it and you will do it all the time.

Ingredients:

• Zucchini - 2 kg
• Carrots - 1 pc
• Onions - 1 piece
• Garlic - 1 head
• Dill - 1 bunch
• Bay leaf - 4 pcs
• Pepper peas - 20 pieces

For the marinade:

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

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

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

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

You can cut carrots like in Korean. It will be even more beautiful this way.

4. Cut the washed courgettes into slices using an ordinary vegetable cutter. Or you can use a special wide grater nozzle.

For beauty, you can take vegetables of different colors.

5. Now the most painstaking thing begins. Each slice must be rolled into a roll and placed in a jar. Place them as tightly as possible.

6. At this point, our marinade should have cooled down. Pour it into jars, cover with lids and place in a saucepan, the bottom of which is covered with a towel. Pour water there, leaving 2 cm up to the top. And put it on fire. After boiling, sterilize for another 3 minutes (for 0.5L cans), then turn off the heat.

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

Zucchini like mushrooms for the winter (delicious preparation recipe)

I recommend just an amazing recipe. Thanks to the ingredients put in and the pickling process, our appetizer tastes like wild 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
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Ground black pepper - 1/4 teaspoon
• Vinegar 9% - 3 tablespoons
• Vegetable oil - 3 tablespoons

Preparation:

1. Wash the courgettes and cut into large cubes. Peel the carrots and cut into half rings. Chop the greens finely. Peel and cut the garlic into small pieces.

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

3. Then place everything very tightly in sterilized jars. Cover the filled jars with lids.

4. Place a towel on the bottom of the pot 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 g can).

If you have a 500 g can, then boil for 15 minutes. If for 1 liter - 25 minutes.

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

Instant marinated zucchini for the winter for 1 liter jar

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

Ingredients:

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

Preparation:

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

2. At the bottom of a sterile jar, place 2 bay leaves, a few peppercorns and some garlic. Then add the chopped vegetables to half the jar. Shift again with lavrushka, peas and garlic. Then fill with vegetables to the top.

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

4. Pour the marinade back into the jar, screw the lid back on, turn over and cover with a blanket. Leave as it cools. Then put it away in your pantry.

Recipe for crispy zucchini with cucumbers for the winter

I cannot ignore this 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 can:

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

Preparation:

1. Rinse vegetables thoroughly. Peel and chop the garlic (optional). Cut off the desired part of the pepper, rinse and remove the seeds.

It is advisable to keep the zucchini small or cut them in half. They must fit completely into the jar.

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

3. Then place the vegetables in the jars very tightly in an upright position. You can alternate them. And on top, fill in the remaining space as you can. 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. As it boils - pour vinegar and turn it off. Pour into the jar up to the top and cover with the lid.

5. Place a napkin or tea 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 our marinade was poured hot. Pour water on "shoulders". Place the saucepan over the heat until simmering, then simmer for another 15 minutes.

6. Then carefully remove the can and roll up the lid. Turn over and cover with a warm towel until it cools completely. Then store in a cool place.

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

Good harvest and bon appetit!

Pickled zucchini for the winter I preserve from year to year, because I know very well that tasty, spicy and crispy zucchini on shelves with preservation will not stay for a long time. In winter, they will be a great addition to any family meal. You can prepare pickled zucchini for the winter using different recipes. I am sure that every caring housewife has her own recipe for delicious zucchini for the winter. All recipes for marinated zucchini can be conditionally divided into two large groups - those in which sterilization is used and without it.

Marinated zucchini for the winter without sterilization Is one of the quick and easy recipes. Many are accustomed to pickling zucchini in three-liter jars, but it seems to me that it is most convenient, albeit a little longer, to preserve them in liter jars.

Ingredients for one liter can:

• Zucchini - 1 pc.,
• Chili pepper - ¼ part of the pod,
• Black peppercorns - 3-4 pcs.,
• Parsley - 2-3 branches,
• Garlic - 3-4 cloves,
• Dill umbrella - 1 pc.

To prepare 1 liter of marinade:

• Water - 1 liter
• Salt - 1 tbsp spoon,
• Table vinegar - 3 tbsp. spoons,
• Granulated sugar - 2 tbsp. spoons,

Marinated zucchini for the winter without sterilization - recipe

After all the zucchini are laid out in the jars, fill the jars with boiling water. Cover the jars with lids. Leave them on for 10 minutes. After a specified period of time, drain the water from the zucchini into a saucepan. In order not to be mistaken with the amount of salt, vinegar and sugar for making marinade for zucchini, we measure the water in a liter jar. Based on the number of liters of water, add sugar, salt and vinegar to it.

Cook the marinade for no more than 5 minutes until the salt and sugar are completely dissolved. Pour the hot marinade over.

Roll up the jars with the lids using a seaming wrench. Jars of marinated zucchini, turning them upside down on lids, cover with something warm. After cooling, take the pickled zucchini to the cellar or basement. Pickled zucchini for the winter "Lick your fingers" it will be possible to try no earlier than after one week.

Marinated zucchini for the winter without sterilization. Photo

Summer is not only vacation and the sea, it is also the time to prepare for the winter. One of the most popular seamers is canned zucchini. Unlike cucumbers, which leave very quickly, zucchini bear fruit almost all summer, they are cheap, and are in no way inferior to canned cucumbers in taste. 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:

(Output: 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 each liter of brine:
• 1 tbsp top salt
• 2 tbsp no top sugar
• 10 pieces. black peppercorns
• 2 pcs. bay leaf

• To make canned zucchini tasty, we buy young zucchini with loose skin and small seeds. From 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. We cut the squash.
• Soak vegetables in cold water, wash thoroughly, cut off the tails.
• We cut the zucchini into circles two centimeters thick. It is not necessary to cut very thinly, otherwise the zucchini may turn out to be too loose.
• Thoroughly wash greens, salad peppers.
• We clean the garlic.
• At the bottom of each jar (sterile, pre-boiled), put a coarsely chopped horseradish leaf and half of salad pepper.
• Place the sliced ​​zucchini and squash tightly.
• Place cloves of garlic and dill inflorescences between the zucchini. If desired, you can put a small piece of hot pepper.
• Pour 1 tablespoon of 9% table vinegar into each liter jar.

Brine preparation

• It's no secret that the taste of canned zucchini largely depends on the taste of the brine, so we take this part quite seriously.
• So, for every liter of brine, put 35 grams. salt is one tablespoon with a good slide, 50 gr. sugar is two level tablespoons. I note right away that iodized salt is not suitable for seaming.
• Put the bay leaf and black peppercorns.
• 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 jar.
• Cover the jars with sterile lids and carefully place them in a large pot of boiling water. We sterilize liter cans for 17-20 minutes. We look.
• We take out the jars one by one, roll them up one by one and put the lids down.
• After cooling down completely, usually the next day, we put our beautiful zucchini, canned at home with our own hands, in a cool place.
• Before serving, we must cool the jar of canned zucchini in the refrigerator, and to make the zucchini even more fragrant, add chopped garlic to the open jar. Try it, it's delicious. By the way, I also recommend preparing this one for the winter.

I welcome everyone to our website. Zucchini canning is always delicious. The secret lies in its compatibility with all types of other vegetables. You can experiment with the amount of certain ingredients, the amount of spices and are not afraid to spoil the final result.

Zucchini won people's love for a reason. Firstly, it is a very affordable and budget vegetable, this is for those who do not have their own personal plot. It will not be difficult to buy it. If you are engaged in a garden, a vegetable garden, then for sure, you are gathering a rich harvest. Then you must definitely make at least a few jars of blanks with zucchini for the winter.

1. Marinated zucchini

On cold winter days, it is somehow especially pleasant to open jars with various blanks of vegetables. Most often, many always grow a large number of zucchini. I suggest you marinate them. They will be crispy and delicious. Pickled zucchini will be a great alternative to cucumbers and go well as an appetizer for anything.

Ingredients:

• Zucchini - 1 kg
• Dill - 3 umbrellas
• Garlic - 3-4 cloves
• Bay leaf - 2 pcs
• Black pepper - 4-5 peas
• Water - 1 l
• Salt - 1.5 tbsp spoons
• Sugar - 2 tbsp. spoons
• Vinegar 9% - 100 ml

Cooking steps:

1. Pour a liter of water into a small saucepan, put on fire. Once the water is warm, add salt.

2. Then add sugar, stir until loose ingredients are dissolved. Wait for the brine to boil, let it boil for a couple of minutes, then remove from the stove and pour in the vinegar.

3. Zucchini, in my case these are young fruits, rinse, wipe with a towel. Cut into circles at least a centimeter wide. If you have larger specimens, the center with seeds must be carefully cut out, cut into large pieces.

4. Prepare cans in advance, rinse, sterilize them. Place bay leaves, dill umbrellas, coarsely chopped chives, black peppercorns on the bottom.

5. Fill the jars with zucchini circles, pour warm brine up to the neck.

6. Fill a large saucepan with water, place a tea towel on the bottom, and place the covered jars on top of it. The water should cover half of the cans. Put on the stove, after boiling, keep them for another 15-20 minutes.

7. Then close tightly with the lids. Put the jars upside down, cover with a warm blanket. After complete cooling, you can put them in a place for further storage.

Enjoy your snack, treat your friends!

2. Zucchini appetizer with tomatoes

An ideal snack of pickled vegetables for a winter feast. Zucchini with tomatoes are ideal as a side dish for meat or fish dishes. It is not difficult to cook such a blank for winter at home, see for yourself from the recipe below.

Ingredients:

• Zucchini - 1.2 kg
• Tomatoes - 2.5 kg
• Garlic - 6 cloves
• Bulb onions - 6 pieces
• Bulgarian pepper - 5 pieces
• Greens - 200 g
• Black pepper - 20 pieces
• Bay leaf - 6 pcs
• Cloves - 6 pieces
• Water - 3-3.5 l
• Salt - 2 tbsp. spoons
• Vinegar - 6 tbsp. spoons

Cooking steps:

1. First of all, rinse the vegetables thoroughly under running water, and do the same with herbs. Peel the zucchini seeds. Core the bell pepper. Peel the onions, garlic. Then all the ingredients need to be chopped. Garlic in thin plastics, onions in half rings. Bell peppers, tomatoes, zucchini - in small pieces. Chop the greens with a smaller knife.

2. In a deep bowl, mix all the food together, leaving some chopped greens.

3. Rinse jars for a snack first, then sterilize them. Then put a pinch of greens on the bottom of the jars, put the mixture of vegetables on top. Try to fill the jars as tightly as possible. Sprinkle a small amount of greenery on top as well.

4. The next step after the preparation of vegetables, the preparation of the marinade. Fill a pot with water until it boils. Then send the spices to the pan: salt, black peppercorns, cloves, bay leaves. Mix everything well until the salt is completely dissolved. Bring the marinade to a boil again, turn off the heat of the stove. Pour in the vinegar at the same time.

5. Pour the marinade into jars, which immediately roll up or screw tightly with lids.

6. Boil water in a saucepan, place the jars in it for sterilization. Perform the procedure for about 20 minutes.

After all the actions, move the cans to the floor with the lids down. Cover with something warm. Leave for a few days and then put your blanks in the pantry or cellar.

I wish you good luck and tasty preparations for the winter!

3. Zucchini with spicy sauce

For the preservation of zucchini according to this recipe, young fruits with a thin skin and unripe seeds are needed. Spicy spicy taste and crunchy zucchini. The snack can be eaten immediately after preparation or rolled up in jars for the winter. Cook in a good mood, good luck!

Ingredients:

• Zucchini - 1 kg
• Garlic - 30 g
• Carrots - 100 g
• Bitter pepper - 1 piece
• Vinegar 9% - 70 ml
• Salt - 1 tsp
• Vegetable oil - 70 ml
• Parsley - a bunch

Cooking steps:

1. Rinse the fruits thoroughly with cold water and dry. Cut into medium-sized cubes.

2. Wash the rest of the vegetables and herbs thoroughly as well. Peel the chives and peel the carrots. Chop the hot pepper into thin rings, finely chop the parsley. Chop the garlic into slices, cut the carrots into thin strips.

3. Place all ingredients in a saucepan. Add sugar, salt, vegetable oil and vinegar. If desired, add black ground pepper, literally a pinch, for even more flavor. Mix everything together, leave for half an hour. We need juice to form.

5. Fill pre-prepared jars with snacks, close the lids tightly.

6. Transfer the jars to a dark place, turn them over, it is also desirable to wrap them up. Wait until it cools down, then lower it into the cellar or put it in the closet for storage.

Have a nice day!

4.

A very interesting appetizer with a bright and rich taste. The whole family will be delighted with such a treat. The pieces are soaked in the garlic marinade and taste interesting. I highly recommend preparing this appetizer.

Ingredients:

• Zucchini - 2 kg
• Garlic - 2 heads
• Salt - 1 tbsp spoon
• Sugar - 1/2 cup
• Vegetable oil - 100 ml
• Vinegar 9% - 100 ml

Cooking steps:

1. Remove the skins from the courgettes. Cut into cubes a centimeter by centimeter, transfer to a bowl.

2. Peel the garlic, use a press to squeeze all the cloves into a bowl with the sliced ​​courgettes.

3. Add sugar to the mass.

4. Then add salt.

5. Pour in vegetable oil.

6. Mix everything thoroughly, leave to marinate for half an hour. At this time, boil the water, prepare the jars. They need to be washed with detergents, sterilized.

7. Fill the jars to the brim, do it as tightly as possible. Pour boiling water mixed with vinegar.

8. Place the jars in a pot of water and place them on the stove. As soon as the water boils, take them out after 15 minutes and roll them up.

9. Turn over the jars as in the photo, wrap them in a warm blanket, leave to cool.

Very simple, and most importantly quickly. Enjoy your snack!

5. Korean zucchini

An excellent appetizer for fried potatoes and many other dishes. Delight your taste buds with a savory hot snack. Ideally, when you feel like eating something like that, just take out the jar and enjoy.

Ingredients:

• Zucchini - 3 kg
• Carrots - 500 g
• Onions - 500 g
• Bulgarian pepper - 5 pieces
• Garlic - 150 g
• Greens - 20 g
• Sugar - glass
• Vegetable oil - glass
• Vinegar 9% - glass
• Salt - 2 tbsp. spoons
• Seasoning for carrots in Korean - 1 piece

Cooking steps:

1. Remove the rind from the zucchini, if necessary, and the center with seeds. Using a special grater, grate the fruits with thin long straws.

2. Peel the carrots, grate on the same grater. Pour a package of seasoning, sugar into it.

3. Grind the bell peppers with onions also into strips. Squeeze the garlic through the garlic press. Add greens, mix all vegetables in one deep bowl.

4. For the marinade, mix vegetable oil, vinegar, salt in a separate bowl.

5. Fill the jars with the mixture of vegetables, pour over the marinade. Leave them to rest for at least three hours.

6. After the time has elapsed, the cans with snacks must be sterilized. Then roll up the lids and you can put it in the closet or cellar.

Good luck with cooking, great mood!

6. Video recipe for crispy marinated zucchini

A very interesting and amazing-tasting appetizer will pleasantly surprise you and your loved ones.

All recipes are time-tested. Prepare only delicious and healthy dishes for your loved ones. I wish you to prepare as many different preserves as possible without unnecessary hassle.