Salads for the winter from zucchini recipes. Zucchini salads for the winter. Three easy recipes

Preparations from zucchini for the winter

We all love zucchini and grow it in our garden. Many people like to eat them fried and in salads. Of course, we all want to use our harvest to the fullest.Conservation helps with this.

We will present to your attention several simple salads for harvesting zucchini for the winter, they will delight you with their taste throughout the winter season.

1. Zucchini for the winter "Summer"

Zucchini salad with mayonnaise for the winter "Lazy caviar"

This salad is for those who love zucchini caviar, but don't have time to make it because of the complexity of the process. Salad turns out to be something between stew and caviar. Perfect for all second courses. Highly delicate taste even kids will like it, but it is so difficult to feed them with vegetables. In winter, this salad can be given to babies, interrupting with a blender because there is no vinegar there.

This salad will delight you in the winter cold, reminding you of summer. Now we will tell you how to cook it.

• Zucchini - 3 kg;
• Carrots - 0.5 kg;
• Onion - 0.5 kg;
• Tomatoes - 1 kg;
• Refined sunflower oil - 0.5 cups;
• Salt to taste;
• Bay leaf;
• Ground black pepper to taste (you can not add);
• Mayonnaise - 2 tablespoons.

Let's start cooking:

Step 1. The first thing to do is prepare the vegetables:

a) Wash the zucchini and grate it on a coarse grater.

Grate zucchini

b) Wash the carrots, peel and also grate on a coarse grater.

Grate carrots on a coarse grater

c) We clean the onion, cut it in half and put it in water for 10 minutes so that excess bitterness, which we do not need, comes out of it. Cut it into large half rings, or quarters.

Onion cut into half rings

Step 2: Place a large skillet or aluminum pan, it is in such dishes that your salad will not stick to the bottom and will not burn. Pour oil into the container. When it warms up, pour the onion there and let it release the juice, do not let it start to fry, just let it go.

Step 3. When the onion has already started the juice, pour out the carrots and let it swell in the same way.

Step 5. While the zucchini is letting its juice out, cut the tomatoes into cubes. As soon as the zucchini begins to boil, pour in the tomatoes.

Tomatoes cut into cubes

While your salad is simmering, sterilize the jars.

Step 6. The salad should reach such a state as a stew, remove it from the heat and put 2 tablespoons of mayonnaise in it, or more if desired. It will act as a preservative due to the lack of vinegar in the salad.

Step 7. Lay out in jars and set to sterilize. We sterilize jars with a volume of 0.5 liters for 10 minutes.

We take out, roll up and set to cool upside down.

zucchini salad with mayonnaise

Your salad is ready!

Zucchini salad "Donbass"

Delicious and spicy salad "Donbass" will certainly please you with its fresh sour taste. It tastes like it was just made recently. The aroma of greens in this salad gives it unique taste summer and freshness. Pleasantly diversifies the winter diet.

This recipe was used by our grandmothers, but was forgotten a little. Let's remember this recipe together and prepare a piece of summer.

For cooking you will need:

• Zucchini - 3 kg;
• Bulgarian sweet pepper - 1 kg;
• Garlic - 100 g;
• Sugar - 4 tablespoons;
• Vinegar - 150 g;
• Refined vegetable oil - 200 g;
• Greens - dill and parsley more.

Let's start cooking:

Step 1. First of all, we prepare vegetables:

a) Thoroughly wash the zucchini and cut into medium-sized cubes.

b) Pepper is desirable to choose fleshy. It is also washed and cut into strips so that the size of the zucchini and pepper is approximately the same.

c) Peel and chop the garlic as finely as possible.

d) Wash the greens and let the water drain, put on a towel, cut into small pieces, slightly larger than for soup.

Step 2. Put all the vegetables and herbs in a saucepan, add garlic, sugar, oil and vinegar to the same place and leave to infuse for 6 hours, stirring occasionally.

Step 3. When your salad is already infused, let the juices go, put it on the fire and bring to a boil, boil for 5 minutes, no longer.

Step 4. Arrange in sterilized jars, roll up and leave to cool upside down.

Enjoy your meal!

Zucchini for the winter "Summer"

This salad is very saturated with greens and has a bright summer taste, in winter, when there is so little greenery and freshness, this salad is just what you need. Opening a jar of such a salad in the winter cold will bring a lot of pleasure and enjoyment.

Our grandmothers did not have access to a dry freezer to keep herbs and vegetables fresh, such a recipe was just a godsend. Today we will share it with you.

For cooking you will need:

• Zucchini - 6 kg;
• Garlic - 150 g;
• Greens - dill and parsley as much as possible;
• Sugar - 6 tablespoons;
• Salt - 4 tablespoons;
• Refined sunflower oil - 300 g;
• Vinegar - 300 g.

Let's start cooking:

Step 1. Prepare vegetables:

a) Wash the zucchini and cut into medium-sized cubes, about 2 cm each.

b) Peel and finely chop the garlic.

c) Cut the greens not very finely, approximately, like a soup.

Step 2. Put everything in a saucepan, add oil, sugar, salt and vinegar. Leave to infuse for 4 hours, stirring occasionally.

Step 3. When the zucchini is infused and releases all its juice, put it in jars that are sterilized in advance, put them to be sterilized. Jars of 0.5 for 15 minutes.

Step 4. Take them out, roll them up, turn them over and let them stand until they cool completely.

Here is your Summer salad and ready!

Enjoy your meal!

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

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

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

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

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

Let's start cooking!

Quick article navigation:

Marinated zucchini for the winter without sterilization

We need:

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

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

For marinade:

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

Important details:

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

Preparation and bookmarking in banks.

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

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

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

We fill the banks. For one liter jar:

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

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

Preparing vegetables with boiling water before seaming.

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

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

Prepare the marinade, pour and roll up the workpiece.

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

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

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

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

Turn upside down and wrap to cool slowly.

Zucchini circles in liter jars with sterilization

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

We need:

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

For marinade:

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

Important details:

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

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

How to cook.

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

Peel the garlic and cut into slices.

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

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

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

We need to fill the jars to the very top.

full jars just cover with lids and set to sterilize in a large container. Everything is as usual: at the bottom of the pan there is a cotton towel, and we pour water into it up to the shoulders of the cans.

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

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

For a note!

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

Bulgarian pickled zucchini for the winter

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

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

For the marinade (with a margin):

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

The preparation is simple.

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

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

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

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

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

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

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

Zucchini for the winter in mustard marinade - video

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

You will need:

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

For marinade:

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

Nadezhda suggests cutting the zucchini into large sticks.

Both young and old vegetables are suitable for this recipe.

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

In the squash season, we all do winter harvesting, and despite the fact that time dictates the fashion for frozen foods, and many consider conservation to be remnants of the post-Soviet past, harvesting vegetables and fruits in the “canning format” is still relevant.

On cold winter evenings, it's so nice to open a jar of zucchini salad, or just spread zucchini caviar on bread ...

As you may have guessed from the title of the article, we will talk about harvesting zucchini for the winter. I will talk about how to freeze zucchini for the winter in the next article, and here we will discuss preparations from zucchini using canning.

I took most of the preparations for the winter from zucchini presented here from my mother's and grandmother's notebook (they have one for two). These recipes for zucchini preparations are time-tested, the proportions are 100% correct, so they can be safely called the “Golden Fund of Classical Preservation”.

Dear friends, if you have your own proven recipes for zucchini preparations for the winter, please share in the comments.

Zucchini with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

If you like simple blanks for the winter from zucchini, then my today's zucchini salad for the winter with tomato paste and garlic will certainly appeal to you. The beauty of this winter zucchini salad recipe is its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Zucchini ragout for the winter

Many housewives stock up on zucchini for the winter, preparing various canned dishes from them. One of them is zucchini stew for the winter without sterilization. Preservation turns out to be very tasty, fragrant, slightly spicy thanks to hot pepper (its amount can be adjusted to taste). See how to cook.

Zucchini caviar with mayonnaise for the winter

Zucchini caviar with mayonnaise for the winter is one of my family's favorites. Caviar is very tasty, fragrant and a little spicy. I like to puree vegetables with a blender, so the caviar is especially tender and homogeneous. Recipe with photo see.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade preparation, easy to prepare and accessible to everyone. You won't need much time for this recipe. It is only necessary to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. See how to cook.

"Yurga" from zucchini for the winter

Yurga from zucchini is a delicious salad appetizer that will probably sell out very quickly in the cold season. All the ingredients for Yurga are simple and affordable, so I'm sure it will not be difficult for you to cook it too in order to get a portion of excellent preservation for the winter in the pantry. Recipe with photo.

Snack of zucchini for the winter with tomato sauce

You can cook a lot of interesting preparations from zucchini, not only the well-known zucchini caviar. As a confirmation of my words, I want to introduce you to a very tasty appetizer of zucchini for the winter. It also includes bell pepper- it goes well with zucchini. This squash appetizer is also being prepared for the winter with tomato sauce, garlic and vinegar, so it turns out spicy and bright in taste. See recipe with photo.

Marinated zucchini for the winter without sterilization (triple filling)

If for some reason you don’t like the process of sterilizing jars with blanks in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. In my notebook has long been recorded good recipe sweet and sour marinade for zucchini, so I decided to make pickled zucchini with triple filling to introduce you, Dear friends, with this method of pickling zucchini without sterilization. Detailed recipe with photo .

Zucchini caviar as in the store

Guests often ask me for the recipe for this blank, so I think you will be interested in it too. I won't claim it's a recipe squash caviar like in a store according to GOST, but what is the taste and appearance finished caviar is very close to store-bought - a fact. There is nothing complicated in the cooking process, but there are still certain nuances. See recipe with photo.

Zucchini and cucumber salad with chilli ketchup

I bring to your attention new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe, and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but so that cucumbers and zucchini in ready-made turned out crispy, you need to tinker with the sterilization of cans with blanks. See recipe with photo.

A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad turn out crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step by step photos .

Winter preparations from zucchini, perhaps the most popular view preservation, and the recipes for preserving zucchini amaze with their culinary diversity. And I suggest you try to cook an interesting, tasty and inexpensive zucchini preparation in spicy sauce. The recipe for canned zucchini is very simple, quick and easy to prepare, without long preparations and boils. How to cook zucchini for the winter in a spicy sauce, you can see

Canned Zucchini with Chili Ketchup

If you like new and interesting preparations for the winter from zucchini, then canned zucchini with chili ketchup is an excellent reason to change a little traditional recipes. In terms of composition, the recipe for canned zucchini with chili ketchup is very simple, and thanks to a small portion, canning zucchini will be quick and easy. How to cook canned zucchini with chili ketchup (recipe with photo step by step), see.

How to freeze zucchini for the winter: a proven way!

A recipe with a photo of how to freeze zucchini for the winter, you can see .

Canned zucchini according to my mother-in-law's recipe (without sterilization)

Sweet and sour marinade, balanced in taste, garlic, spices and aromatic herbs - everything you need for perfect canned zucchini. See the recipe with step by step photos.

The recipe for the famous Ankle Bens zucchini salad can be viewed.

Spicy zucchini for the winter with mustard

I bring to your attention interesting recipe canning zucchini with mustard, garlic and dill. Crispy slices of zucchini in a sweet and sour filling with a distinct taste of mustard and garlic, in the company of dill and black pepper, were liked by all members of my family. How to cook zucchini for the winter with mustard, I wrote.

Pickled zucchini for the winter with tomatoes

How to cook pickled zucchini with tomatoes, you can see.

Adjika from zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried zucchini for the winter in tomato sauce

Very tasty and interesting preparation for the winter from zucchini! Try it, you will definitely like it! Recipe with step by step photos.

You can see the recipe for zucchini marinated with garlic.

Zucchini salad for the winter "Riddle"

Do you know why the salad has such a name? Because in finished form, it is very difficult for the uninitiated to guess that zucchini is part of this homemade preparation - their taste is not felt at all. How to cook a salad I wrote .

Zucchini caviar as in the store

Ingredients:

• 1 kg zucchini
• 150 grams of carrots
• 200 grams of onion
• 2 cloves of garlic
• 2 tbsp. spoons of tomato paste
• refined sunflower oil for frying,
• salt, pepper, 1 bay leaf, dried herbs (dill, parsley, basil, oregano).

Cooking:

Peel the zucchini and cut them into small cubes, fry the zucchini in hot oil until golden brown, stirring constantly so as not to burn. Next, put them in a cauldron or saucepan.

Grate the carrots on a coarse grater, chop the onion, also fry the vegetables separately until golden brown and transfer to a cauldron.

Add to vegetables tomato paste, garlic, bay leaf, salt, spices to taste and at the end 150 g of boiled water and start simmering over low heat, stirring occasionally.

Everything should be stewed for at least an hour, if the liquid becomes completely small, add a little, but do not overdo it, the caviar should not be too liquid, but also dry.

If you have a slow cooker, then this caviar can be done in the "Extinguishing" mode.

Let the caviar cool down a little, beat it in a food processor or blender, cool it in the refrigerator. The caviar is ready for use.

If you decide to roll it up, put the beaten caviar back into the cauldron and boil it (be careful, it shoots very much, boil the caviar for small fire 20-30 minutes, stirring constantly, preferably with rubber gloves).

Sterilize the jars and lids in advance, fill the jars with caviar and sterilize for 1 hour in boiling water. Roll up or roll up. Wrap in a blanket until completely cool.

Today in the article we are preparing various zucchini salads for the winter. Zucchini is easily preserved and can amaze the taste of a person in the winter.

AT without fail marinade should be present in the topic of this article. And this is understandable. We will make a marinade filling from salt, vinegar sugar dissolved in water. Salt and sugar must be pure.

The most delicious salad for the winter of zucchini - Assorted

Assorted vegetables always attract attention. I immediately want to know the taste of the workpiece. Cooking, tasting and descending into

Ingredients for 8 half-liter jars (4 liters):

• zucchini - 4 pcs.
• bell pepper - 4 pcs.
• tomatoes - 4 pcs.
• carrots - 4 pcs.
• garlic - 3 heads
• bulbs - 3 pcs.
• greens

Marinade: 1.5 liters of water, 4 tbsp. spoons of sugar, 2 tbsp. spoons of salt, 160 ml 9% vinegar, 160 ml sunflower oil, bay leaf, allspice peas.

Cooking:

Wash all the vegetables and cut into slices, cut the carrots into rings (as in the photo). In the zucchini recipe (you can use zucchini).

First of all, prepare the marinade in a saucepan. Pour water and sunflower oil.

Add sugar, salt, bay leaf, allspice peas, vinegar and put on fire to boil.

In the meantime, we put greens, a few cloves of garlic, onions and a few circles of carrots in clean jars.

Put the chopped zucchini and smooth.

Then we put in the tomatoes.

Place chopped bell pepper on top.

This is what a jar of tightly packed vegetables looks like.

Thus, we lay out and fill all the jars. We spread a rag at the bottom of the pan, put the filled assorted jars.

The marinade has already been boiling for several minutes, it's time to pour the marinade into jars with a large spoon.

We cover the filled jars with marinade with lids on top, pour hot water so that it is almost up to the shoulders (or more than half of the jar) and turn on the fire.

Boil for 20 - 25 minutes, then take out, roll up, turn upside down.

We warm the material from above and leave it like that until it cools completely. The recipe is ready.

Zucchini for the winter. Recipe for zucchini in jars - like mushrooms

Ingredients:

• 1.5 kg zucchini
• 1 st. a spoonful of salt
• 0.5 - 1 teaspoon black pepper
• 3 art. spoons of sugar
• 1/2 cup vegetable oil
• 1/2 cup vinegar
• 1 st. a spoonful of garlic, passed through a press
• parsley and dill

Cooking:

Washed, but not peeled zucchini (because they are young), cut into pieces (cubes).

We also cut the greens with a knife.

Place chopped zucchini in a bowl or bowl.

Add chopped dill and parsley, garlic, salt, sugar, pepper, vinegar, fragrant sunflower oil to the zucchini.

Mix everything well and leave to infuse for exactly 3 hours.

While the salad is infused, you need to stir it once an hour. You will notice a delicious and fragrant smell from the workpiece.

After 3 hours, the zucchini will release a lot of juice, and then we transfer them, along with the juice, into clean jars for sterilization. We got 4 cans of 480 grams. Cover with lids on top and put in a saucepan, on the bottom of which a towel is laid.

Pour into a saucepan cold water on the shoulders of the banks and turn on the fire.

If possible, cover the pan with a lid and sterilize for 15-20 minutes after boiling. The fire is medium.

Then we take out the jars and tightly twist the lids. Turn the jars upside down, wrap and leave to cool completely.

This is what zucchini looks like in jars for the winter - like mushrooms. Delicious - just like real mushrooms!

Zucchini salad for the winter - in Korean

Ingredients:

• 1400 g zucchini
• 350 g carrots
• 250 g onion
• 250 g pepper
• 100 g garlic
• 120 ml vegetable oil
• 70 ml vinegar 9%
• 1 st. a spoonful of salt
• 100 g sugar
• 10 g seasoning for Korean carrots

Cooking:

Cleaning zucchini.

Then cut them into lengthwise strips.

Place the chopped zucchini in a large bowl. Here we will have a collection center for all the chopped vegetables for salad for the winter.

Three carrots on a Korean grater.

Cut the onion into half rings.

Slice the bell pepper into strips.

Add all the chopped vegetables to the zucchini.

We put carrots

Squeeze 100 grams of garlic.

We wrap the jars and leave it like that until it cools. Crispy zucchini salad is ready.

Zucchini salad in tomato for the winter. Zucchini salad recipe without sterilization (video)

Tomato zucchini is a great snack in the winter.

Salad for the winter from zucchini without sterilization (video)

The preservation of zucchini salad offered to you for review was made from the heart, with the hope that you will use it in preparing zucchini for the winter.

The most popular vegetable for harvesting after cucumbers and tomatoes is, of course, zucchini. From young fruits you can get an excellent snack that will be fragrant, tender, insanely tasty.

To be honest, I've never done stuff like this before. But after trying it with friends, I realized how much I had lost. In general, if you are from the same number of people as I am, let's get better soon.

The cooking process is quite simple, even enjoyable. I tried to find recipes so that everyone could choose according to their taste preferences. Take recipes from blanks into your piggy banks.

Marinated zucchini for the winter

Delicious crispy marinated zucchini prepared according to this recipe will decorate any table. Conservation does not require much effort from you. The recipe is for a couple of liter jars.

Ingredients:

• Zucchini - 1.4 kg
• Garlic - 4-6 pcs
• Dill - 4 sprigs
• Coriander grain - 1 teaspoon
• Black pepper - 4-6 pcs
• Allspice - 4-6 pcs
• Bay leaf - 4 pcs
• Salt - 1.5 tbsp. spoons
• Sugar - 1/2 cup
• Vinegar 9% - 120 ml
• Water - 1 l

Cooking steps:

1. Rinse vegetables cold water. Cut into slices about an inch wide.

2. Sterilize the jars, place a pair of cloves of garlic and dill sprigs on the bottom. Add pre-scalded coriander seeds.

3. For the marinade, mix water with salt and sugar in a bowl. Add black and allspice peas, bay leaves. Bring the liquid to a boil, then pour in the vinegar.

4. Dip the zucchini mugs into the boiled brine so that they are completely covered with it. Otherwise, omit them in parts. After boiling, simmer on the stove with low heat for about 7-8 minutes.

5. Then transfer to jars, fill them with the brine in which they were boiled and immediately roll them up.

6. Turn the jars upside down, cover with a warm cloth. Leave for a day, after which they can be stored at room temperature.

good luck with your cooking and good mood to you!

Zucchini in tomato for the winter

Every hostess strives to cook during the harvest season different kinds blanks. Zucchini in tomato sauce is an appetizer that tastes amazing and looks elegant. The recipe is simple in complexity, let's get started as soon as possible.

Ingredients:

• Zucchini - 2.5 kg
• Tomato sauce - 0.5 l
• Sugar - 1 cup
• Vinegar 9% - 100 ml
• Garlic - head
• Salt - to taste
• Black pepper - 25 pcs
• Vegetable oil - 200 ml

Cooking steps:

1. Wash the jars with a cleaning agent, then carry out the sterilization procedure. You can do this by holding the jars in the oven, over a burning steam or in the microwave.

2. Wash the zucchini thoroughly, wipe with a towel. Then cut them into medium-sized circles, if you got large fruits, can be cut into cubes large enough. If their peel is too thick, it must be removed; there is no need to cut the skin from young fruits.

3. Arm yourself with a large saucepan or other container that can be placed on the stove. Fill it with tomato sauce, and add vegetable oil, salt, sugar, peppercorns to it. Mix everything well. Peel the garlic cloves, chop them with a knife and send to the sauce. On a low heat plate, wait until it boils.

4. Then transfer the chopped zucchini to the pan, pour in the vinegar. Once the contents boil, cook for another 30 minutes.

5. Still hot, arrange them in jars, pour sauce from the container and roll up the lids. Turn the jars over, wrap in a warm blanket, leave for a few days. And then you can safely lower the blanks into the cellar or put them in the pantry.

A month later, the snack is ready to eat. Enjoy your meal!

Fried zucchini for the winter

Excellent appetizer of fried zucchini. When it's time fresh vegetables the garden is over, you can open a jar and enjoy the whole family delicious zucchini In oil. The main condition for the execution of the recipe is the choice of young fruits with unformed seeds.

Ingredients:

• Zucchini - 2 kg
• Garlic - 200 g
• Parsley - bunch
• Vinegar 9% - 2 teaspoons
• Salt - 100 g
• Vegetable oil - 500-600 g

Cooking steps:

1. Wash the fruits thoroughly, dry. Remove the skin from the zucchini, cut into small circles. If they are young, it is not necessary to remove the skin, and you can also leave the seeds.

2. Mugs must be transferred to the basin in layers, sprinkling each with salt. Leave the basin on the table for 2-3 hours, then drain the resulting juice from it. You don't need to wash them.

3. Frying pan with vegetable oil heat up properly, then lay out the first portion of circles for frying. Fry on both sides until golden brown. Then transfer them to a large dish. So fry all the circles.

4. Wash the jars, sterilize. Rinse the greens, chop not too finely. Put a small amount of chopped parsley in the bottom of the jars and pour half a teaspoon of vinegar into each.

Give preference to small 500 gram jars.

5. Peel the garlic from the husk, chop finely with a knife or pass through a press. Start filling jars with fried circles, shifting each layer with chopped parsley and minced garlic.

6. Fill the jars in this way to the brim, as tightly as possible. The free space that remains must be filled with vegetable oil.

7. Cover the jars with lids, place in boiling water for half an hour to sterilize. Then tightly twist or roll up the lids.

8. We put the jars upside down, wrap them with a warm cloth, a blanket. Leave to cool completely, usually enough for a day, if they stand longer, it's not scary.

You can store the snack both in a cool place and in the pantry at room temperature. Good luck and patience to you in this matter!

pickled zucchini recipe

Tender tasty and juicy zucchini will be a great addition to various dishes. They must be chosen young, not yet overgrown. In our family, they eat them as a light side dish for meat. Recipe for a couple of liter jars.

Ingredients:

• Zucchini - 2 kg
• Garlic - head
• Dill umbrellas - 2 pcs
• Water - 1 l
• Vinegar 9% - 150 ml
• Sugar - 100 g
• Salt - 2 tbsp. spoons
• Bay leaf - 2 pcs
• Allspice - to taste

Cooking steps:

1. Wash young vegetables, dry with a towel. Peel off the skin, (for young ones you can not do this), cut into medium-sized cubes. If the seeds fall out, they must be removed.

2. For the marinade, fill the pot with water, put on the stove. Before boiling, add salt, sugar, add bay leaves with allspice. Stir until dry ingredients are dissolved. After boiling, pour in the vinegar, reduce the heat on the stove to a minimum.

3. Next, put fruit sticks in the boiled marinade. Cover the pan with a lid, cook over low heat for 5-8 minutes.

4. In jars that must first be washed and sterilized, place a few cloves of peeled garlic over a dill umbrella.

5. Fill jars with zucchini, fill with hot marinade.

6. Close the lids tightly or roll up the jars. Then turn them over like in the photo. Cover with something warm, leave to cool completely.

That's all, the snack is ready. Have a nice day!

Marinated zucchini in Korean for the winter

A savory appetizer is surprisingly prepared very quickly and simply. You don't need any special skills. Such a blank is perfectly stored all winter, but a cool place is required.

Ingredients:

• Zucchini - 1.5 kg
• Onion - 1 pc.
• Salt - 1 tbsp. a spoon
• Apple cider vinegar - 400 ml
• Sugar - 100 g
• Celery seeds - 1-2 teaspoons
• Dill seeds - 1-2 teaspoons
• Mustard seeds - 1 teaspoon
• Turmeric - 1/4 teaspoon

Cooking steps:

1. Cut the washed, dried zucchini into circles of medium thickness. Remove the husk from the onion, grate into thin rings, or chop with a knife.

2. Put vegetables into a deep bowl, add salt, mix.

3. Add ice cubes to the bowl, you only need a little. This is so that the zucchini better absorb the salt, and also make the finished snack crispy. Leave in this state for a couple of hours on the table.

4. It's time to start preparing the marinade. Pour the vinegar into a saucepan or small saucepan. Add mustard seeds, celery, dill and turmeric. Mixing thoroughly, wait for the contents of the dish to boil. Then remove from heat and let the marinade cool.

5. After the time has passed, drain the vegetables in a colander so that all the liquid is gone from them.

6. Prepare jars in advance by washing them and sterilizing them. Put zucchini with onions in them, then fill with warm marinade to the brim. After that, the jars can be tightly closed.

Store the snack in the refrigerator or a cool enough place. Enjoy your meal!

Video recipe for delicious zucchini for the winter

Very easy recipe with no fuss. delicious snack it will also be very bright, beautiful. A win-win option for serving on a festive table.