Delicious recipe for crispy pickled zucchini. Zucchini blanks: "Golden Recipes

Zucchini lovers are not limited to boiling zucchini caviar and pickling their favorite vegetables. Salting zucchini is another great way to prepare zucchini for the winter, which will come in handy for both the festive and everyday table.

Salting zucchini according to the classic recipe

Take young medium-sized zucchini with dense pulp. Vegetables are washed and soaked for a couple of hours in cold water. Take a container, put half of the seasonings on the bottom (garlic, dill, horseradish root, garlic, red hot pepper), put zucchini. Place the second seasoning on top. You can also use currant leaves, cherries, extragon greens. Zucchini is poured with brine on top, and pressed on top with a wooden circle and oppression. The dishes are covered with a clean cloth and kept at room temperature until fermentation starts. Then the dishes are transferred to a room with a low temperature - zero to one degree. After 2 weeks, topping up the brine, roll up the zucchini.

Quick zucchini recipe
Zucchini is poured several times with hot boiled water, and then this water is drained. Bay a third time, add vinegar, spices and seasonings, and roll up the jars. Courgettes are cooling down, like all seamings - “upside down” and wrapped in bedspreads, blankets, pillows.

It remains to be added that salted zucchini, like them, will go with a huge number of popular dishes - meat and poultry, meatballs and cutlets, fragrant omelets and potatoes. But the most important thing is that the zucchini, which contains practically no calories, can be consumed for your own pleasure without fear of “eating up” those extra pounds. They quickly fill up, and the weight does not increase at all.

And since the season for fresh zucchini doesn't last long, pickling and pickling zucchini allows you to enjoy the benefits of this popular vegetable in the winter.

Preparing for the winter is a useful thing, but it can also be pleasant. Remember how the harvest season usually begins? You need to find recipes that are best tested, prepare jars and other containers, and then slowly buy everything you need and make blanks.

And if you remove the most difficult stage from this list - the search for proven recipes, then the process of preparing winter preparations will be very, very pleasant. Zucchini-based blanks are a healthy and tasty product that is easy to prepare (and very inexpensive, too).

How can preparations for the winter be prepared from zucchini?

Zucchini is a unique product. Like cucumbers, they have little to no intense flavor of their own, which means that with the right skill, you can cook just about anything out of them. Various salads - both vegetable and with various additives like rice.

You can cook caviar - there are hundreds of recipes: from baked vegetables and raw, with the addition of garlic and all kinds of spices. Jams and compotes are prepared from zucchini, they are pickled (like cucumbers and mushrooms), salted. Read the recipes, choose the ones you like and cook to your health!

Zucchini caviar - step by step recipe

Zucchini caviar is a wonderful and tasty snack that can be eaten on its own (just with bread), used as an additive to vegetable and meat dishes, or eaten as a side dish.

Ingredients:

5 kg young peeled zucchini
250g tomato paste (it is better to take canned from the store, not homemade);
300 ml of refined oil;
2 tbsp vinegar essence (the one that is 70%);
100g of garlic;
0.5 l of water;
3 tbsp salt;
2 pods of chili pepper.

Cooking:

Peel the raw zucchini, remove the seeds and crank in a meat grinder (or blender), crank the pepper and mix the mass.
Mix water with tomato paste, and then pour into a saucepan with zucchini-pepper mass.
Pour refined oil into a saucepan with squash mass, add sugar and salt, mix well and put on medium heat.
Simmer the vegetable mixture for about an hour and a half, stirring occasionally.
Peel three cloves of garlic and mince.
When the mixture has been on fire for 70-80 minutes, put garlic and vinegar, mix well the whole mixture, and cook for ten minutes.
Remove the pan from the stove, put it in jars and roll up the lids, turn it upside down and put it under the covers.

Zucchini "You'll lick your fingers" - a very tasty preparation

Finger lick zucchini come out delicious and are fairly easy to prepare.

Ingredients:

3 kg of young peeled zucchini;
1 kg Bulgarian sweet (preferably red) pepper;
0.5 kg of tomatoes;
1 st. refined oil;
0.5 st. (or more - to your taste) vinegar 9%;
1 st. Sahara;
2 heads of garlic;
2 chili peppers;
2 tbsp salt.

Cooking:

Coarsely chop the zucchini (this is necessary so that the zucchini does not boil in the process).
Puree tomatoes and peppers with a blender or meat grinder, put in a saucepan, add salt, sugar, pour oil into the same place, put chopped garlic (you can turn it in a meat grinder or blender together with tomatoes and pepper). The mixture must be mixed well.
Put the zucchini in a saucepan with the vegetable mixture, mix well, close the lid and put on medium heat.
When the mixture boils, you need to leave it on the stove for another twenty minutes (in the event that the mixture boils too much, then you need to make the fire smaller).
Then we put the vinegar, mix it, warm it up for two minutes and put it in jars (previously sterilized), then roll it up.

Zucchini salad for the winter - step by step photo recipe

In cold weather, when it is snowing outside and frost covers the windows with bizarre patterns, one really wants to see a fragrant piece of summer warmth on the table. Jams, compotes, cucumbers, tomatoes ... what else to pamper your family? If zucchini has been spoiled on your beds, then you can cook a spicy salad with tomato sauce.

Your mark:

Time for preparing: 3 hours 0 minutes

Quantity: 3 servings

Ingredients

Zucchini: 2 pcs. medium size
Bow: 3 pcs.
Carrot: 10 pcs. small
Fresh dill: a bunch
Garlic: a few teeth
Tomato sauce: 120 ml
Salt: 1 tbsp. l.
Water: 125 ml
Vegetable oil: 2 tbsp. l..

Cooking instructions

Store jars of zucchini salad in a cool place.

The salad is so delicious that it does not always “survive” until the winter. Still, it is a great addition to many summer dishes.

Zucchini salad in tomato sauce goes well with boiled young potatoes. Serve it also with rice, pasta or buckwheat. The combination of such a spicy salad with meat will also be appropriate.

Zucchini in Korean for the winter - the best recipe

Spicy zucchini rolls pale in front of Korean-style zucchini, if you like spicy food, be sure to try it.

Ingredients:

1 kg. mature large zucchini;
1 st. grated carrots;
1 st. chopped onion rings;
1 st. thinly sliced bell pepper;
6-8 cloves of garlic;
0.5 st. vinegar 9%;
3 tbsp sugar (if you prefer sweeter, then with a slide);
10 grams of salt;
spices for carrots in Korean (1.5 tablespoons);
bunch of dill and parsley.

Cooking:

Grate zucchini, transfer to a saucepan.
Then you need to add carrots, onions, peppers, chopped garlic, refined oil, sugar and salt, seasoning, chopped herbs and vinegar, mix everything and leave to rest for 4 hours.
Then mix again, put in sterilized jars and cover with lids, put the jars in a saucepan, pour water into a saucepan and bring to a boil.
It is necessary to boil the blanks in this way for 25 minutes (for 500-700-gram jars), after which we close the lids and put the jars to cool down with the lids.

A very simple recipe for harvesting zucchini: a minimum of time, an excellent result

Great recipe that is easy to make. This salad should be stored in the refrigerator.

Ingredients:

1 liter jar of chopped zucchini;
1 liter jar of chopped tomatoes;
1 liter jar of grated onions, carrots and garlic (ratio to your taste, no more than a head of garlic for this amount of vegetables);
0.5 st. refined oil;
2 tsp salt;
2 tbsp Sahara;
1 tsp vinegar 70%.

All products are mixed and stewed over medium heat for about an hour and a half (depending on the ripeness of the zucchini), and then laid out in sterilized jars and rolled up. Cool upside down in a blanket.

Mother-in-law's tongue from zucchini - a step-by-step detailed recipe

A spicy appetizer called "Teschin's tongue" will appeal to everyone - it's very tasty.

We will need:

2 kg. mature large zucchini;
1 kg. sweet pepper;
1 st. vegetable oil;
1 cup of sugar;
2 chili peppers;
1 head of garlic;
1 tsp salt;
1 kg. tomato ketchup;
1 tbsp vinegar 70%;
a few bay leaves, a package of peppercorns.

Cooking:

Peppers and zucchini need to be washed, cleaned of tails and seeds and cut into large pieces in a saucepan.
Hot pepper should be cut into rings, mixed with garlic pressed through a special press and added to the vegetable mixture.
Then you need to put ketchup in a saucepan (if you like it spicier, you can take a spicy variety of ketchup), pour oil and vinegar, put spices, salt and sugar.
Bring the mixture to a boil, reduce heat and simmer for an hour.
The mixture must be decomposed into sterilized jars and rolled up.

Pickled zucchini - the perfect preparation for the winter

The easiest way to prepare zucchini for the winter is to pickle.

For the king of the table - pickled zucchini, we need the following ingredients:

3 kg. young zucchini;
half a head of garlic;
1 tbsp salt;
1 tbsp Sahara;
2 tbsp vinegar 9%;
2 tbsp vodka.

You can add leaves and roots that you usually add to cucumbers or tomatoes - it can be currant and raspberry leaves, dill, horseradish, parsley.

Cooking:

Zucchini must be cut into thin circles, arranged in jars (it is best to take 500-700 gram jars).
Put a few garlic cloves and a couple of peppercorns in each jar.
Boil water (2 liters), add salt, sugar and vinegar to it, stir and pour over the zucchini.
Then roll up the lids and put to cool upside down (best in a blanket).

Adjika from zucchini - simple and tasty

Adjika from zucchini is prepared in less than an hour, but I warn you - this is a spicy and tasty snack.

Ingredients:

3 kg. young zucchini;
0.5 kg of sweet pepper;
0.5 kg of carrots;
1 kg of tomatoes;
1 st. refined oil;
2 tablespoons each of salt, sugar, red hot pepper and vinegar 9%.

Everything needs to be crushed in a convenient way (I prefer a blender), mixed with spices, oil, and cook for forty minutes. Then add vinegar, cook for a couple of minutes and put it in jars, close the lids and cover with a blanket.

Zucchini lecho recipe

Do you like lecho from zucchini as much as I love it? If so, check out the recipe!

Ingredients:

2 kg each of fleshy tomatoes, sweet bell peppers (tastier with yellow or red peppers, green gives a sharp aftertaste) and zucchini (if they are not too young, it is better to remove the skin and remove the seeds).
For syrup, you will need 0.5 cups of refined oil, apple cider vinegar and sugar, as well as 2 tbsp. salt.

These are the basic ingredients for a classic lecho, if you want to diversify the taste, you can put pepper, garlic, dill and other spices.

All vegetables need to be cut into equal cubes, put in a saucepan and cook for 15 minutes after the start of boiling, and then add salt, sugar, oil and vinegar. The finished product is laid out in jars (certainly after sterilization), sterilized for another 20 minutes, rolled up and turned over. Cool down under a blanket.

Zucchini like milk mushrooms - a step by step recipe

Surprising your family and guests with a new snack is very easy - cook zucchini for milk mushrooms. Crispy, with a rich taste ... mmm - this is a masterpiece!

Ingredients:

2 kg of any zucchini (if too large, then cut thinner);
1 st. l. sea salt;
0.5 tbsp pepper (ground or peas);
3 tbsp Sahara;
3 tbsp refined oil;
0.5 st. vinegar 9%;
garlic and dill to taste.

Cooking:

Vegetables need to be peeled and cut so that visually the pieces resemble chopped mushrooms.
Garlic and dill need to be chopped, mixed everything (including vinegar, oil and spices) and left for several hours.
Sterilize jars and lids.
Arrange the zucchini with dill and garlic in jars, cover with lids and sterilize the jars by boiling for 10 minutes.
After that, the banks are rolled up, turned over and cooled. You don't need to cover with a blanket.

There are many recipes for pickled vegetables, but this recipe will surprise even experienced housewives.

Ingredients for 0.5-0.7 l jar:

4 hard tomatoes;
a small young zucchini;
half a sweet pepper;
some carrots and garlic.

For the marinade, you need 3 cloves of garlic, 1 tsp. mustard seeds, 3-5 peppercorns, 1 tbsp vinegar, salt and sugar to taste.

Cooking:

Vegetables need to be cut into patches.
At the bottom of a dry jar we put garlic, peppercorns and mustard.
Then lay out layers of sweet peppers, carrots, zucchini and tomatoes.
To prepare the marinade, you need to boil 300 ml of water, put salt, sugar (about 2 tablespoons each or to your taste) and vinegar and pour the marinade over the vegetables.
Cover jars with lids and sterilize for 10 minutes.
Then roll up the lids, turn the jars over and cover with a towel.

Zucchini with mayonnaise - a recipe for a delicious preparation for the winter

If you want to cook zucchini with mayonnaise for the winter, then you should decide what exactly you want to cook - mayonnaise can be added to almost any winter salad. It turns out very tasty zucchini caviar with mayonnaise.

Zucchini (about 3 kg) must be peeled and grated (or chopped in a meat grinder), mixed with a can of tomato paste (250 g is enough), put the scrolled onions in a meat grinder (0.5 kg) and add a 250-gram pack of fat mayonnaise. Then you need to add 3 tbsp. sugar, 2 tbsp salt, a little pepper to your taste, as well as half a glass of vegetable oil.

The mixture should be boiled over low heat for about an hour, and then add spices and cook for another hour. The jars need to be sterilized (as you prefer), the caviar should be laid out and closed with lids. Turn the jars upside down, cover with a blanket and cool for about a day.

Zucchini like pineapples - an original recipe for winter harvesting

Love experiments? Try making zucchini compote - tasty and sweet, and zucchini in it look like pineapples. The recipe is very simple and even a novice hostess will be able to cook compote.

Ingredients:

1 medium zucchini (it is better to take not too old - young zucchini are much more tender);
5-7 plums, if possible, use cherry plum;
1 faceted glass of granulated sugar;
1 liter jar of water;
1 tsp vinegar (it is safest to use 9% table vinegar);
a couple of lemon slices.

Use my bouquet of spices - a couple of allspice, 2 cloves, a couple of mint leaves (or half a teaspoon of dried mint), or make up your own. You can try adding cardamom, orange zest and lemon balm.

What to do:

It is necessary to prepare the zucchini for cooking - the zucchini must be thoroughly washed, cleaned, seeds removed if necessary (you can not remove the seeds from young zucchini, the seeds are very soft there), and then cut into rings - about a centimeter thick. If your zucchini has seen a lot in life, then it is better to cut thinner.
Then wash the plum.
At the bottom of a liter jar (empty), put spices - allspice, cloves, mint and vinegar.
We put water with sugar to boil, at this time we put circles of zucchini, lemon and plum in a jar.
Pour boiling syrup over and set to sterilize for ten minutes (so that water boils in jars).
Then we roll it up with sealed caps, you need to wait a few days (at least).
Store canned food in a dark place (pantry will do). Enjoy your health!

Spicy zucchini - photo recipe

The recipe for spicy zucchini is very simple. For 1 kg of zucchini you will need:

bay leaf - 5 medium leaves;
allspice - 8 peas;
horseradish leaves;
sprigs of parsley and dill umbrellas (for flavor);
a few cloves of garlic;
2 hot peppers;
for the marinade: salt, granulated sugar and vinegar to taste

Yield - 4 half liter jars.

Cooking method

1. Wash the jars with soda and scald with boiling water with the lids.

2. Cut the zucchini into half rings and transfer to a container.

3. Put horseradish leaves on the bottom of the jar, crumble an umbrella of dill and a few sprigs of parsley. Put a clove of garlic cut into several pieces and a couple of hot pepper rings.

4. Fill jars with zucchini.

5. Boil water for the marinade: the proportion per liter of water is 100 grams of sugar and 50 grams of salt. Add bay leaf and allspice for flavor. After boiling, pour in the vinegar.

6. Pour zucchini with ready-made marinade, roll up and wrap with a blanket. Leave the jars upside down for a day.

Perfect preform without sterilization

A good housewife knows that winter zucchini preparations are a great alternative to complex salads and mushroom preparations, but zucchini is much easier to cook and they are cheaper. And if you cook zucchini without sterilization, then the whole preparation will take no more than half an hour.

Ingredients for 3 l:

1.5 kg of zucchini;
4 sprigs of parsley;
4 garlic cloves;
3 tbsp granulated sugar;
3 art. l. fine salt;
6 art. l. vinegar (take 9%);
a couple of leaves of parsley and a few peas of black pepper.

What to do:

Wash and cut the zucchini (best in circles, but you can cut it the way you like), soak in water for three hours, then drain the water.
Then you need to prepare a three-liter jar - wash it, pour a little water (about 0.5-1 cm) on the bottom, and put it in the microwave. As a rule, two and three-liter jars do not go into the microwave in height, so you can put the jar on its side. Run the microwave for 2 minutes - the water in the jar will boil and disinfect it - this is a chic sterilization option. Pour out the remaining water - the jar will dry in a couple of seconds.
Next, you need to put parsley, lavrushka, garlic and peppercorns in a jar, and put the zucchini as tightly as possible.
Fill with boiled water, cover with a lid and let rest for about twenty to thirty minutes.
After that, we drain the water from the jar into the pan, put salt and sugar in the water and boil again, then put the vinegar and pour the brine back into the jar.
Immediately after this, it is necessary to roll up the jar, turn it over and wrap it with a blanket (until it cools down).

Light and tasty zucchini preparations for the winter! And for a "snack" another video recipe.

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Everyone knows that zucchini has a mild and unpretentious taste that you want to enjoy again and again. Then you should definitely prepare them in a marinade for the winter according to simple recipes. Such an appetizer will always come in handy at any celebration or at a simple family dinner.

For you, excellent recipes for harvesting zucchini for a variety of tastes and preferences for crunch lovers. It is not difficult to cook vegetables on them, to prepare well for the winter, when any ready-made snack is by the way, especially from zucchini.

Zucchini, in my opinion, is a versatile vegetable. After all, its mild neutral taste can be shaded by one or another ingredient, giving it the desired aromatic note.

This vegetable goes well with a variety of herbs and other vegetables, saturating them, absorbing freshness and aftertaste from them. Zucchini blanks are the most fragrant and desirable on your table, they are in demand among children and adults.

A rare squash preparation will do without preliminary and covers. This is necessary for quality winter sunsets for the family. Therefore, be sure to take the time to do this by choosing any convenient method from the available ones.

Zucchini, especially a young one, is a very delicate vegetable in its structure, therefore my advice to you. To determine for yourself the degree of softness of the zucchini in the workpiece, after seaming, wrap some of the cans, and for the test, cool the part without wrapping. Thus, you will deprive them of additional warming up. Each housewife can determine exactly what the zucchini should be in the harvest for her household.

A simple recipe for pickled zucchini for the winter in liter jars - you will lick your fingers

From the indicated amount of ingredients, you will get 3 liter jars of pickled zucchini. Be sure to try this simple zucchini recipe. Simple and tasteful!

You will need:

1.7 kg zucchini
6 garlic cloves
9 sprigs of dill
6 cherry leaves
1 large sheet of horseradish
3 sprigs of parsley
6 bay leaves
15 pcs. black peppercorns
6 pcs. allspice peas

For brine:

3 art. l. (75 g) heaping sugar
3 art. l. (45 g) salt without a slide
3 art. l. (45 ml) vinegar 9%

Cooking method:

We sterilize jars and lids for a couple or in any way convenient for you

We put water on fire in a saucepan

We put pepper, dill and horseradish, garlic in each jar

Cut the zucchini into circles, about 1.5 cm wide

We pack them tightly in jars

Pour boiling water into jars with a ladle, cover with lids, let warm up for 10 minutes

We put a second portion of water on the fire, wait for it to boil

Then pour the second water into the pan, boil it

In the meantime, put salt, sugar in jars, pour vinegar

When the water in the pan boils, pour it into jars, close the lids with a conservation key

It is necessary to shake them slightly so that the salt and sugar dissolve, turn them over on the lids until they cool completely.

Bon appetit!

The original recipe for crispy pickled zucchini for the winter

Such pickled zucchini rolls in winter not only look spectacular in jars, but also have an excellent taste. I strongly advise you to cook zucchini according to this recipe, because I myself have repeatedly harvested zucchini in this way. A truly win-win option!

It is more convenient for me to roll up in liter jars. Good luck to you!

You will need:

1-1.5 kg zucchini
1-2 pcs. carrots
dill, parsley, cilantro (optional)
2-3 teeth garlic per 1 liter jar
2-3 pcs. black peppercorns
2-3 pcs. allspice
50 ml table vinegar 9% per 1 liter jar

Marinade for 1 liter of water:

1 st. l. salt with a slide
2 tbsp. l. sugar without a slide

Cooking method:

Sterilize jars and lids

Peel, wash and finely chop the carrots with a vegetable cutter

Rinse greens, dry, chop coarsely

Peel the garlic, wash, cut into large plates

Peel young zucchini

Chop them lengthwise into thin slices using a vegetable cutter.

Arrange carrots, herbs, garlic in jars

Add black and allspice peas to each jar

In the meantime, boil water, add salt and sugar to it according to the recipe.

Gently pour hot marinade over zucchini in jars, leave for 5 minutes

In the prepared pan for sterilization, place jars on a towel, pour water up to the shoulders

After boiling water, cover with lids, sterilize for no more than 4-5 minutes

Carefully remove the jars from boiling water, add the required amount of vinegar to each, tighten the lids tightly

Turn the jars over, wrap them in a warm towel until they cool completely.

Bon appetit!

Video recipe for pickled zucchini for the winter with garlic and parsley

This chic recipe for fragrant and spicy zucchini will delight all households with its simple and at the same time rich taste. A large amount of greens in the marinade will give them a bright and multifaceted taste. Let's try to cook!

You will need:

2.5 kg young zucchini
dill, parsley
horseradish leaves, black currant leaves
1 PC. bay leaf in a jar 1 l
1 tooth garlic in a jar 1 l
3-4 pcs. allspice peas in a jar 1 l

For marinade:

2 liters of water
140 ml vinegar 9%
125 g sugar
100 g salt

Harvesting zucchini for the winter like pickled milk mushrooms with carrots

Perhaps someone will say that the zucchini according to this recipe does not look like milk mushrooms, but in any case they are very tasty and fragrant.

Such an appetizer will be a welcome guest at any feast! Be sure to cook it and enjoy its extraordinary taste in winter!

You will need:

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

Cooking method:

Peel the zucchini with a vegetable peeler

From the large ones, we remove the core with seeds, the young ones are simply cut into cubes with a side of 1.5 cm

Carrot cut into thin slices

Peel bell peppers from partitions and seeds, cut into pieces

Coarsely chop the dill

In a convenient cup, mix all the ingredients, add black pepper, vinegar, sugar, salt and vegetable oil.

Cover the workpiece with a lid, let it brew for 3-4 hours

During this time, it is desirable to mix it 2-3 times.

While the vegetable mixture is infused, sterilize the jars and lids.

When the juice stands out in the vegetable mixture, we fill the jars tightly with it, pouring the juice over the neck

We install the jars in a pot of water, lightly covering them with lids in a pot on a towel for sterilization:

0.5 l after boiling water, sterilize for 15 minutes, and liter - 20 minutes

We wrap the jars in a warm blanket until they cool completely.

Bon appetit!

Delicious pickled zucchini for the winter with citric acid without sterilization

It is very successful to use citric acid as a preservative when harvesting zucchini. It gives zucchini a very mild and pleasant taste that many housewives like.

A big plus is that its presence in the marinade allows us to exclude additional sterilization of jars.

You will need:

2 kg zucchini
4 things. garlic - 4 pcs.
1 PC. onion
sprigs of parsley
black peppercorns
1.5 liters of water
100 g sugar
20 g citric acid
45 g salt

Cooking method:

Sterilize jars and lids in advance in any way convenient for you
At the bottom of the jars put greens, pepper
Peel zucchini, garlic and onions - chop everything coarsely, arrange in prepared jars
Boil water on fire, add salt, sugar, citric acid
Gently pour marinade over zucchini in jars, immediately close the lids with a conservation key, no additional sterilization is required
Wrap jars in a blanket until completely cooled.

Bon appetit!

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

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.
I wash the zucchini, remove the "tails", and then cut into rings - about 0.5 cm thick.
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).
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.
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.
I take out the jars and roll them up with a key for conservation. 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.

Good day, my dear readers. Agree that nothing warms the soul on a cold winter evening like a delicious family dinner. But what is a feast without a mouth-watering homemade preparation? I will share with you delicious simple and quick recipes for pickling zucchini for the winter. They can be served as an independent snack, or as an addition to the main dishes.

The calorie content of this vegetable is 24 kcal per 100 g of product. There are 0.6 g of protein, 0.3 g of fat and 4.6 g of carbohydrates. This product contains , and . And there is also potassium, calcium, magnesium, iron and other useful mineral compounds.

In order not to lose sight of anything, be sure to watch the video recipe. I'm sure it will inspire you to create such a delicacy!

Easy Vinegar Recipe

This appetizer is prepared not only simply, but also quickly. For her you will need:

4 kg of zucchini;
5 pieces. lavrushki;
25 black peppercorns;
5 sprigs of parsley;
50 g of salt + sugar;
liter of water + water for blanching and cooling vegetables;
250 ml of 6% vinegar.

For this blank, I advise you to take young fruits (preferably those with a diameter of no more than 4 cm). Wash the vegetables and remove the stems from them. Next, cut the fruit into circles about 1.5 cm thick. After that, dip the vegetables in boiling water and blanch for 6 minutes. Then cool the circles in cold water.

Sterilize 5 liter jars. Send 1 leaf of parsley and a sprig of parsley to each of the containers. We also send 5 peppercorns to each jar and tightly pack the zucchini.

Pour 1 liter of water into a saucepan, add sugar and salt here. And then boil the solution for 5 minutes on low heat. Next, enrich the marinade with vinegar and pour hot zucchini solution.

Then we cover the jars with metal lids, sterilize them for 20-25 minutes. After that, we hermetically seal the jars with a seaming key. Then we turn them over, wrap them in a warm blanket or blanket. In this position, leave until the preservation has completely cooled.

Korean salad with carrots and garlic

This appetizer is very fragrant, bright and beautiful. And yes, it's easy to prepare. For her you will need:

3 kg peeled and seeded zucchini;
500 g large carrots;
500 g of onion;
2 garlic heads;
a glass of granulated sugar;
2 tbsp. spoons of salt;
a glass of vegetable oil;
100 ml of 9% vinegar;
2 packets of seasoning for Korean carrots.

Finely chop the peeled onion and garlic. We clean the carrots from the skin and, together with the zucchini, cut into strips. I recommend chopping all these vegetables in a food processor. If done by hand, it will take at least 2 hours. Yes, and you will get tired as if you were unloading a wagon of firewood 🙂

We send all the cooked vegetables to a large saucepan. Add vinegar, oil, salt, granulated sugar and seasoning here. After that, mix everything thoroughly with your hands. We distribute the finished mass into clean 700-gram jars. Next, we cover the container with metal lids and send the blank to be sterilized for half an hour.

After that, we twist the cans with a seaming key. We turn the container over, wrap it up and let the workpiece cool. And then we move the conservation to the cellar.

Do you want to see the whole technological process of making this salad? Then watch this video.

Cooking zucchini in Bulgarian style with pepper

Although this preparation is prepared from a simple, at first glance, set of products, it turns out very tasty. Be sure to try this savory snack. You will need the following ingredients:

3 kilos of zucchini;
1 st. a spoonful of vinegar essence;
250 ml vegetable oil;
a kilo of tomatoes;
2 tbsp. spoons of salt;
200 g of granulated sugar;
3 pcs. sweet pepper;
2 pcs. capsicum hot pepper;
100 g of garlic.

Cut the tomatoes into slices, place them in a thick-bottomed saucepan and simmer until they soften. Salt, sugar and season the mixture with oil. After that, mix everything and bring the composition to a boil.

We clean the Bulgarian pepper from the stalks with seeds, wash and cut into slices. We wash the hot pepper and cut into rings. We clean the squash from the stalks, wash and chop into cubes. Next, we send all the peppers and zucchini to the tomatoes. Bring the composition to a boil and cook for half an hour.

Garlic is peeled and cut into thin slices. About 5 minutes before the end of cooking, enrich the salad with garlic and vinegar essence. Next, the blank is packaged in sterile jars and canned. After that, turn the jars over, wrap them up and leave until the salad cools.

Marinate zucchini with cabbage

This appetizer turns out so crispy and tender that it is impossible to stop eating 🙂 Its recipe is as follows:

2 kilos of zucchini;
10 cloves of garlic;
small forks of white cabbage;
dill greens;
5 pieces. lavrushki;
10 pieces. allspice;
1 teaspoon dill seeds;
5 teaspoons of salt;
15 art. spoons of 9% vinegar;
10 teaspoons of granulated sugar;
water;
10 st. tablespoons of vegetable oil.

From this amount of ingredients, 5 liter cans of snacks will come out. First of all, wash the zucchini, cabbage and greens. Next, remove the stalk from the cabbage and chop it coarsely. Cut off the stalks of the zucchini and chop the fruit into thin circles.

At the bottom of clean jars we spread greens, lavrushka and add dill seeds. We also send 2 peas of allspice, 2 cloves of garlic and cabbage to each container. Remember that cabbage, along with all the spices, should take up no more than 1/3 of the dish. Then we distribute circles of zucchini among the banks. Add 1 teaspoon of salt and 2 teaspoons of sugar to each container. We also fill in here 2 tbsp. tablespoons of oil and 3 tbsp. spoons of vinegar.

We boil several liters of clean drinking water and pour it into jars. After that, cover the containers with metal caps and sterilize for up to 15 minutes. Next, roll up the banks, turn them over and insulate. After 12 hours, we transfer the preservation to a closet or cellar.

Marinate zucchini with onions

This salad is amazingly delicious. And thanks to the fact that turmeric is added to it, the appetizer looks incredibly appetizing! To prepare this dish, take:

400 g zucchini;
2 pcs. onion;
40 g of salt;
70 g of granulated sugar;
250 ml apple cider vinegar;
water;
½ tsp mustard powder;
a pinch of fennel seeds;
½ tsp turmeric;
a pinch of crushed hot red pepper.

If you have young zucchini, then simply remove the stem and rinse. Old vegetables managed to acquire thick skins and large seeds. So you have to get rid of the skin and seeds. After that, the zucchini needs to be cut into thin plates. It is more convenient to do this with a special knife for cutting vegetables. But if you don't have one, don't worry. You can also chop with a knife - except that it will take more time.

We chop the onion peeled from the husk into thin half rings or cubes. Next, send the onion to the zucchini and fill it all with cold drinking water for an hour. Then drain the liquid, and discard the vegetables in a colander.

In a saucepan, combine mustard with pepper, turmeric, sugar, fennel seeds, and salt. Pour in the vinegar and mix everything thoroughly. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. When you are sure that the crystals have completely dissolved, pour the hot marinade over the vegetables and mix everything thoroughly. Immediately place the salad in sterile jars and preserve it. Then turn the jars over, wrap them up, and after about 12-15 hours, move them to the closet.

Additional Tricks

For marinating as a whole, I advise you to use small zucchini (they are also called Zelentsy). The length of such vegetables does not exceed 10 cm. They are more tender than overripe counterparts. Only in this case it is necessary to correctly calculate the amount of filling. So, for a 3 liter jar, you will have to prepare 1500 ml of marinade.

If you cut the vegetables into slices or pieces, then larger fruits will fit. Try to take those that are no more than 20 cm long. Leave the ones that are longer for other culinary masterpieces - they are not suitable for pickling. And since there is practically no acid in zucchini, you will have to add it when canning. Usually vinegar essence, citric acid or vinegar is used for this.

By the way, the spices used during preservation not only improve the taste of the workpiece, but also act as preservatives. When marinating zucchini, I advise you to use dill, tarragon, horseradish, parsley, etc. It is also desirable to add allspice here.

A few more words about the sterilization of the workpiece. If you cook zucchini in a spicy marinade, then additional heat treatment is not needed. But with a slightly acidic brine, sterilization is indispensable.

My friends, how do you preserve zucchini? Write your most delicious recipes. And do not forget - it will help you improve your culinary skills. That's all for today: see you soon!