Dishes from zucchini for the winter. Traditional squash caviar. Canning zucchini for the winter in a liter jar. Photo recipe

Experienced Hostess knows that homemade canned zucchini in winter is a great alternative to cucumbers, tomatoes or mushrooms. After all, crispy zucchini is perfect as a meat dishes, and diversify cereals and potatoes in fasting. Plus, harvesting zucchini is a great way to save money without sacrificing quality.

For pickling, choose young vegetables

Zucchini is a versatile vegetable. It can be marinated, fried and even made into jam. But you always want that, along with taste, the blanks also retain their benefits, because recipes for preserving zucchini without sterilization are always in demand.

Marinated zucchini without sterilization

This simple recipe will appeal to those who do not like to mess with conservation, because it is very simple and takes no more than an hour.

Three liter jar you will need:

1.5–1.7 kg of zucchini;
3-4 branches of parsley;
3-4 cloves of garlic;
3 tbsp. l. sugar and salt;
6 art. l. vinegar;
bay leaf and peppercorns.

Most often, zucchini is cut into circles for closing.

Cooking order:

Wash the vegetables and cut into circles no thicker than 1 cm. Pour running water and leave for three to four hours.
Drain the water, we don't need it anymore.
At the bottom of a sterilized jar we put parsley, bay leaf and pepper with garlic.
We put the zucchini in a jar as tightly as possible, pour hot boiled water and cover with a lid.
After 20-25 minutes, pour the water into a saucepan, add salt, sugar. Bring to a boil, then add vinegar.
Pour the brine into a jar, roll up the lid.
Turn the jar over and wrap it with a blanket up to complete cooling.

Advice. When marinating zucchini, you can add horseradish root and leaves, as well as cherry leaves to taste.

Zucchini is not only a delicious vegetable, but also very healthy. Regular use Zucchini improves blood circulation, slows down premature aging of the skin, protects against ultraviolet rays and even saves hair from early gray hair. And all this can be obtained simply by eating delicious homemade preparations in the winter.

Salad from zucchini "Teschin tongue"

Ingredients for cooking salad "Teschin tongue"

3 kg of fresh zucchini;
1.5 kg of tomatoes;
5 pieces. sweet pepper;
3 pcs. hot red pepper;
4 cloves of garlic;
1 st. vegetable oil;
1 st. l. salt;
250 g sugar;
1 st. 6% vinegar.

How to cook

Grind tomatoes and peppers with a blender or pass through a meat grinder, pour into a saucepan and bring to a boil.
Peel the zucchini, remove the seeds with a spoon, cut into strips.
Pour salt, sugar, vegetable oil into the boiling mixture of tomatoes and add zucchini. Boil for half an hour, stirring occasionally.
Five minutes before readiness, add chopped garlic and vinegar.
Pour into steamed jars and roll up the lids.

Ready-made salad in jars

Home harvesting vegetables for the winter - salvation from the problem: how to diversify the table in winter? The standard set of winter vegetables is boring and quickly boring. And thanks to the preparations for the winter, you can come up with a new dish every day, especially when you really want something unusual. Unusual homemade recipes include harvesting "zucchini like pineapples." Such homemade preparation is suitable both as an independent snack, and as an ingredient in the main dish. And your guests, most likely, will not even guess that these are not pineapples, but zucchini.

Recipe "Zucchini like pineapple"

For 1 liter jar you will need:

zucchini - 3 pcs.;
cherry plum - 500 g;
sugar - 100 g;
water.

Your family will love the spicy taste of this dish.

How to cook

Washed and peeled zucchini cut into rings or half rings. Scoop out the seeds with a spoon.
Put cherry plum on the bottom of the washed jar, pour sugar on top.
Cover with a layer of zucchini. Cover it again with a layer of cherry plum. Spread and fill jars in layers.

Attention. Upper layer must be necessarily from cherry plum.

Pour jars with raw water and put together with the contents in a saucepan. Pour water over the “shoulders” of the pan, boil, keep on low heat for 15-20 minutes.

Roll up the lids and wrap in a blanket, turning upside down, until completely cool.

Fried zucchini in tomato sauce for the winter

Here is an easy way to close up delicious fried vegetables in a tomato.

Adjust the amount of spices in dishes according to your taste.

This homemade preparation is very rich, has a spicy taste and is well stored. In addition, zucchini according to this recipe are prepared without repeated sterilization, which significantly reduces the cooking time and makes the harvesting process more enjoyable.

For cooking you need:

3 kg of zucchini;
2 kg of tomatoes;
3 heads of garlic;
150 ml of vinegar;
4 tbsp. l. Sahara;
2 tbsp. l. salt;
1 sl. l. dried chili pepper;
vegetable oil taste.

Cut zucchini for salad dressing

Procedure

Rinse the zucchini, chop into medium-sized cubes, fry a little.
Grind the tomatoes in a blender or in a meat grinder.
Mix vegetables with sugar, salt and oil and put on fire.
After boiling, cook for a quarter of an hour.
Add spices and vinegar. Boil 5 minutes.
We lay out in steamed containers and close the lids.

Homemade adjika from zucchini

This recipe will tell you how to close homemade adjika from zucchini for the winter. Ideal for those who love squash caviar and spicy food.

Adjika from zucchini

Necessary:

3 kg of zucchini;
500 g carrots;
1.5 kg of tomatoes;
500 g of sweet pepper;
1 st. garlic cloves;
1 st. vegetable oil;
125 g sugar;
50 g of salt;
3 art. l. vinegar;
3 hot peppercorns.

After the jars are closed, turn them upside down - let them cool in this position

The process of making adjika

Wash, clean, chop vegetables and mince with a meat grinder.
Bring the mixture to a boil and add the oil. Boil for 40 minutes.
Pour salt, sugar, vinegar and garlic, let it boil for another 5-7 minutes.
Pour into sterile jars and close with lids.

Freezing zucchini

Perhaps the easiest and fastest way to cook delicious vegetables without sterilization for the winter is to freeze grilled zucchini.

Grilled zucchini ready to freeze

Vegetables must be washed and cut lengthwise into medium plates. Fry in a grill pan. Be sure to fry without oil! Spread the fried vegetables on a board in a single layer and put in the freezer. When the zucchini is frozen, they can be put in a bag or plastic container.

Advice. After defrosting zucchini, you can season with olive oil and add chopped garlic and herbs.

Zucchini and orange jam

Yes, you didn't think so. Precisely jam, and precisely from zucchini and oranges. Despite the unusual combination, the jam turns out to be very tasty and amazingly fragrant. Surprise your family with this unusual treat.

For cooking you need:

1 medium orange;
600 g zucchini;
400 g of sugar;
100 g of water.

Ready-made citrus-vegetable jam

How to cook

Clean the zucchini from the skin and seeds. Cut into medium sized slices.
Cut the orange with the peel into small pieces.
Put vegetables in a saucepan, add sugar and water, bring to a boil. Simmer over low heat until the vegetables are soft and translucent. (Usually this is about 15-20 minutes.)
Add orange and boil for another 15 minutes.
Pour hot into steamed jars, seal hermetically with sterilized lids.

Cut zucchini into small pieces for jam

Zucchini with red currant

A gourmet recipe that does not require additional sterilization.

For cooking you will need:

1 kg of zucchini;
0.5 st. brown sugar;
4 tbsp. l. fruit or wine vinegar;
2 tbsp. l. salt.

Cut off narrow strips of skin from vegetables at equal distances.

Wash currants and sort out. It is not necessary to separate the berries from the stem.

Arrange zucchini and currant sprigs interspersed in sterilized jars.

Marinated zucchini with red currants

Add salt, sugar and vinegar to boiling water, wait until the water boils again and immediately pour the marinade into jars with vegetables and currants.

Seal tightly with lids and leave to cool completely. Store in a cool place.

Zucchini wine

When all the preservations are ready, and the zucchini is still left, you can make wine from these healthy vegetables.

For cooking you will need:

3 kg of zucchini;
25–40 g ginger;
5 liters of boiling water;
juice from 3 lemons;
1 st. l. yeast.

To make wine, zucchini must be finely chopped

We wash the vegetables, cut into small pieces, add the grated ginger and pour boiling water over it. We leave under oppression for a week and every day we add oppression. On the eighth day, mix the juice squeezed from lemons, yeast and sugar. We leave for 3-4 weeks in a warm place for fermentation, loosely covered. When the time has come, mix the wine well and remove for several days until the sediment settles. Then the wine must be decanted through a double layer of gauze. After 5-6 months, homemade wine should be bottled, corked securely and stored in a cool place.

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, harvesting various canned food. 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 - delicious appetizer salad, which will probably disperse 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 is also being prepared squash appetizer 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 written good recipe sweet and sour marinade for zucchini, so I decided to cook pickled zucchini with triple filling to introduce you, dear friends, to 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 will not claim that this is a recipe for squash caviar as in a store according to GOST, but that 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 in order for the finished cucumbers and zucchini to turn out crispy, you need to tinker with the sterilization of jars with blanks. See recipe with photo.

Very tasty and spicy salad zucchini will appeal to all fans of sweet and sour marinades. Zucchini in a 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 zucchini is perhaps the most popular type of preservation, and zucchini canning recipes 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 boiling. 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 slightly change 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 what is in the composition of this homemade includes zucchini - 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 over low heat for 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.

The easiest and most convenient way to harvest vegetables. Zucchini is preserved almost in its original form.

If the zucchini is old, remove the skin and seeds. Wash the vegetables, pat dry and cut into cubes or slices. The circles can then be baked in the oven or fried, and from the cubes - cooked or.

Put the zucchini in a sieve and dip in boiling water for 1-2 minutes. This step can be skipped. However, after blanching, frozen zucchini retains its flavor, color, and texture better.

Transfer hot zucchini to cold water to cool completely. Then spread on a clean towel and pat dry.

Divide the zucchini into plastic containers or bags and seal or tie tightly. Excess air must first be expelled from the bags.

Remove blanks from the freezer.

You can cook the same dishes from frozen zucchini as from fresh ones. Don't be afraid to experiment. You will find many interesting ideas in these articles:

povarenok.ru

Ingredients

1-2 zucchini;
water;
1 tablespoon of vinegar 9%.

The ingredients are for one ½ liter jar.

Cooking

Young zucchini are best suited for marinating. They are soft and not too big. So they do not have to be peeled and seeds.

cut into washed vegetables thin long stripes or circles. Choose the shape depending on how you will use the zucchini. Rolls can be made from strips, and circles can simply be fried. Cooking methods will be discussed below.

Pack the zucchini tightly into the jar. If you cut them into strips, stack them on top of each other and roll up. A small jar will fit two of these rolls.

Fill the zucchini with boiling water to the very edge of the jar. Add vinegar. Cover the bottom of the pot with a towel, put a jar on it and cover with a lid. The fabric is needed so that the jar does not move during sterilization.

Pour warm water into a saucepan. The jar should be covered with it up to the point where the neck begins. Bring the water to a boil and leave the jar in the pan for another 5-7 minutes. Roll up the jar, turn it over and cover with something warm. It must cool completely.

Using pickled zucchini

Both circles and strips can be fried in. To do this, roll them in flour, and then in eggs beaten with salt, ground black pepper or other spices. You can choose a mixture of flour and spices, or use another batter to your liking.

Pour oil into a frying pan and heat it over medium heat. Fry the zucchini on both sides until they are browned.

From squash strips, you can make rolls with all kinds of fillings. The strips can be left in their original form or fried in batter.

This appetizer can be eaten with spoons, added to a side dish or spread on sandwiches. Depending on the recipe, caviar can take up to three hours to cook. But in it it will be perfectly stored all winter and even longer, so all your efforts will pay off with interest.

povarenok.ru

Zucchini are juicy, spicy and fragrant. Such a salad can be served with a side dish or added to a stew at the end of cooking.

Ingredients

650 g zucchini;
1-2 carrots;
3 cloves of garlic;
5 black peppercorns;
¼ teaspoon dill seeds;
½ teaspoon coriander seeds;
⅓ teaspoon of cumin seeds;
1½ teaspoons salt;
3 teaspoons of sugar;
2 tablespoons of soy sauce;
2 tablespoons of vegetable oil;
50 ml vinegar 9%.

Ingredients are calculated for 1 jar with a volume of 1 liter.

Cooking

Peel the zucchini from the peel and seeds and cut into medium cubes. Chop the peeled carrots into slices, and the garlic into thin slices.

Throw pepper and dill to the bottom of a sterilized jar. Add zucchini, carrots and garlic, alternating with coriander, cumin, salt and sugar. When the jar is full, pour into it soy sauce, oil and vinegar and leave for 20 minutes.

Pour boiling water over the vegetables, without adding about 1 cm to the edge of the jar. Cover with a lid and place in a pot of warm water. Put the pot on the stove and sterilize the jar for 30 minutes after boiling. Turn the jar over, wrap and cool.

The workpiece got its name not by chance. Zucchini really does taste like mushrooms.

Ingredients

1½ kg zucchini;
150 g carrots;
½ bunch of dill;
½ bunch of parsley;
4-6 garlic cloves;
3 tablespoons of sugar;
1 tablespoon of salt;
1 teaspoon ground black pepper;
50 ml of vegetable oil;
50 ml vinegar 9%.

Cooking

Cut the zucchini into small cubes. If the vegetables are young, the skin can not be peeled off. But the seeds must be removed from both old and young zucchini. The ingredients indicate the weight of already peeled zucchini.

Cut carrots into thin circles. Finely chop the dill and parsley. Mince the garlic.

Place all vegetables and herbs in a large bowl. Add sugar, salt, pepper, oil and vinegar. Mix well, cover and leave for 3 hours.

Arrange the workpiece in sterilized jars. Put them in a pot of warm water, cover with lids and sterilize after boiling for 15 minutes. Roll up the jars, turn over, wrap and cool.

The classic lecho is made from bell peppers and tomatoes. But if you add zucchini to these ingredients, the dish will sparkle with new colors.

tortomarafon.ru

Incredibly simple and original recipe. Zucchini is indistinguishable from canned!

Ingredients

3 kg of zucchini;
200 g of sugar;
1 l pineapple juice;
⅔ teaspoon citric acid.

The ingredients are designed for 5 cans of ½ l.

Cooking

Clean the zucchini and remove the seeds. Cut the vegetables into cubes or half rings and place in a saucepan.

Add sugar, juice and citric acid. Bring to a boil over medium heat and cook for another 15 minutes if the zucchini is young, and 20 minutes if they are old.

Immediately distribute the zucchini along with the juice in sterilized jars and roll up. Turn over, wrap and chill.

good-menu.ru

Those who love spicy dishes will definitely like this appetizer.

Ingredients

1 kg of zucchini;
1 carrot;
2 red bell peppers;
1 onion;
3-4 cloves of garlic;
½ bunch of dill;
1½ teaspoons seasoning Korean carrots;
60–70 g of sugar;
1-1½ teaspoons salt;
80 ml of vinegar 9%;
60 ml vegetable oil.

The ingredients are designed for 3 jars with a volume of ½ l.

Cooking

Grate zucchini and carrots on a Korean carrot grater. Cut the pepper, onion and garlic from the seeds into small pieces. Chop the dill.

Place vegetables and herbs in a bowl. Add carrot seasoning, sugar, salt, vinegar and oil. Mix thoroughly and leave covered for 2 hours.

Place the salad in sterilized jars, leaving a little space on top. Cover with lids and sterilize in a pot of water for 30 minutes after boiling. Roll up the jars, turn over, wrap and cool.

Zucchini are tasty, fragrant, with a spicy spicy. If desired, you can add a few cloves of garlic to the vegetables.

Ingredients

1½ kg zucchini;
8 buds of dried cloves;
8 black peppercorns;
600 ml of water;
1 tablespoon of salt;
2 tablespoons of sugar;
4 tablespoons of spicy ketchup;
30 ml of vinegar 9%.

The ingredients are designed for 4 jars with a volume of ½ l.

Cooking

Cut the zucchini into slices. Young vegetables can not be peeled. Put the cloves and peppers in clean jars and tamp the zucchini.

Pour water into a saucepan, add salt, sugar and ketchup and stir. Bring to a boil, add vinegar and stir again.

Pour the hot marinade over the zucchini, cover the jars with lids and sterilize in a pot of water for 15 minutes after boiling. Roll up the jars, turn over and cool under a warm thing.

Thanks to such a preparation in the winter, fragrant fried vegetables will appear on your table without any hassle.

Ingredients

2 kg of zucchini;
3 tablespoons of vegetable oil;
1 dill umbrella;
2-4 sprigs of tarragon;
6 cloves of garlic;
2 teaspoons of salt;
40 ml of vinegar 9%.

Ingredients are designed for 2 jars with a volume of ½ l.

Cooking

For cooking, it is best to take small young zucchini. Cut the washed vegetables into slices about 1 cm thick.

Heat the oil in a frying pan and fry the zucchini until golden brown on both sides. Place them on a paper towel to absorb excess oil.

Throw half an umbrella of dill and 1-2 sprigs of tarragon into the bottom of sterilized jars. Arrange the fried zucchini in jars, alternating them with salt and minced garlic. Pour vinegar into jars.

Cover the jars with lids and sterilize in a pot of water for 25 minutes after boiling. Roll up the jars, turn over, wrap and cool.

This winter snack is so tasty that if you make it in small quantities, it may not last until winter.

Zucchini Lecho

Ingredients:

zucchini (1 kg);
Bulgarian pepper (0.5 kg);
sugar (2 tablespoons);
salt (0.5 tbsp);
vegetable oil (50 ml);
tomato paste (200 ml);
vinegar 9% (50 ml);
bay leaf (3 pcs.);
water (300 ml);
black pepper and allspice peas (4-6 pcs.).

Wash the zucchini, remove the skin and seeds, cut into small cubes. Wash the peppers, remove seeds and membranes, then chop. zucchini, Bell pepper, sugar, salt, tomato paste, vegetable oil and water mix in an enamel pan.
Put the pan on the stove and simmer for half an hour, two minutes before being ready, place chopped garlic, bay leaf, two types of peppercorns in the pan. At the very end, pour in the vinegar, put the lecho into sterile jars, roll up and wrap. When the jars are cool, place them in a cool, dark place.

Zucchini "under the mushrooms"

Zucchini canned

Ingredients:

zucchini (2 kg);
dill (35 g);
parsley (25 g);
garlic (3-4 cloves);
a mixture of ground peppers (5 g);
nutmeg (8 g);
coarse salt (30 g);
sugar (75 g);
unrefined sunflower oil (180 ml);
citric acid (10 g).

Rinse the zucchini, cut into circles, remove the pulp with seeds, cut into small cubes now, put in an enamel pan.
Rinse the dill and parsley, chop together with the stems, lay to the zucchini.
Finely chop the garlic and add it to the pan, add salt, sugar, a mixture of peppers, nutmeg, citric acid, pour sunflower oil and mix.
Cover with a plate and marinate for 4 hours at room temperature. During this time, the zucchini will release juice, which, together with spices, will give a fragrant marinade.
Sterilize jars, put zucchini in them, pour marinade to the top. Lay a cloth napkin on the bottom of the pan, pour warm water, put jars of zucchini in the pan, sterilize for 10 minutes from the moment the marinade boils.
Remove jars, roll up and place on lids until cool. After two weeks, the taste of zucchini will become similar to pickled mushrooms.

Snack zucchini

Zucchini

Ingredients:

zucchini (5 kg);
carrots (300 g);
onion (300 g);
vegetable oil (2 cups);
vinegar 9% (2 cups);
sugar (1 cup);
salt (2 tablespoons);
garlic (200 g);
parsley and dill (100 g).

On the coarse grater grate zucchini and carrots, finely chop the onion and herbs, peel the garlic and pass through a press.
Mix zucchini and carrots in a large saucepan, add oil, sugar, salt and vinegar to them. Cook for 20 minutes, stirring occasionally. Then add garlic, herbs to the appetizer and cook for another 10 minutes.
Wash the jars with soda and sterilize in any known way. Arrange the salad in jars, which are sent to the pan for sterilization. 10 minutes after boiling water, take out the jars and roll up the lids.
It turned out to be a very good snack for the winter table.

Zucchini "under the glass"

Zucchini appetizer

Another wonderful and simple appetizer recipe that will remind those gathered at the table about warm summer days in the winter cold. The recipe is similar to the previous one, but the taste of these blanks is different.

Ingredients:

zucchini (6 kg);
vinegar 9% (0.5 l);
vegetable oil (0.5 l);
sugar (1 cup);
salt (3 tablespoons);
ground black pepper (1 tsp);
garlic (100 g).

Wash the zucchini, peel, cut into small cubes, chop the garlic with a knife, put the zucchini and garlic in a saucepan.
In a separate bowl, mix all the ingredients of the marinade, pour over the zucchini. Put on fire, bring to a boil and cook over low heat for 20 minutes.
Arrange the hot mass in sterilized jars, roll up, and the snack for the winter feast is ready.

Zucchini "Teschin language"

From the name of the appetizer it is clear that it is prepared for spicy lovers.

Ingredients:

zucchini (3 kg);
tomatoes (3 kg);
sweet pepper (5 pcs);
garlic (4 cloves);
fresh hot pepper (1-2 pieces for an amateur);
vegetable oil (100 ml);
vinegar 9% (100 ml);
sugar (6-8 tsp);
salt (5-6 tsp).

Wash the tomatoes and cut into several pieces, remove the seeds from the peppers, also chop coarsely. Pass the tomatoes and peppers through a meat grinder, pour into a saucepan.
Peel the zucchini, cut into slices in the form of tongues.
Separate seeds from hot pepper, chop it and garlic.
Bring the tomatoes and sweet peppers to a boil, then put the zucchini in a saucepan, add oil, salt, sugar and cook for half an hour. Then add vinegar, garlic, hot pepper to the mass and cook for another 5 minutes.
Wash the jars thoroughly with soda and sterilize, put a hot spicy snack in the jars and roll up with sterilized lids.

Adjika from zucchini for the winter with apples

Adjika from zucchini

Another spicy snack that you can safely take on a picnic in the winter - as a barbecue sauce, it will perfectly replace any store product.

Ingredients:

zucchini (5 kg);
sweet red pepper (1 kg);
hot pepper (15-20 small pods);
garlic (200 g);
apples (1 kg);
carrots (1 kg);
vegetable oil (500 ml);
vinegar 9% (200 ml);
sugar (200 g);
salt (5 tablespoons).

Therefore, all vegetables and fruits must be cooked in size so that it is convenient to pass them through a meat grinder.
Cut the carrots and sweet peppers into strips, remove the core from the apples and divide them into slices, cut into slices of zucchini. Peel the garlic and prepare hot peppers.
Zucchini, carrots, sweet and hot peppers, garlic, apples pass through a meat grinder. Place the mass in a cooking pot, add salt, sugar, vegetable oil to it. Stir, cover, put on the stove, bring the contents of the pan to a boil, reduce the heat to a minimum and leave to cook for 30 minutes.
Then add vinegar, mix and cook for another 5 minutes.
When hot, lay out in sterilized jars, roll up with sterilized lids, turn the jars over and wrap until completely cool. You can store adjika at room temperature, but in a place inaccessible to daylight.

Zucchini in Korean

Ingredients:

zucchini (2 kg);
carrots (1 kg);
onion (0.5 kg);
sugar (1 cup);
vegetable oil (1 cup);
vinegar 9% (1 cup);
salt (2 tablespoons);
coriander (1 tablespoon);
black pepper (1 tbsp;)
cloves (1 s.l.);
cardamom (1 tbsp).

Grate carrots for Korean carrot. Peel the zucchini, remove the soft part with seeds and grate as well. Onion cut into thin half rings. Mix carrots, zucchini and onions in a large bowl.
Prepare marinade. To do this, mix salt, sugar, spices and vinegar in a separate bowl. Then add vegetable oil and marinade to a bowl with vegetables, mix thoroughly, cover the bowl with a lid or cling film and place in the refrigerator for at least 2 hours.
During this time, sterilize jars and lids in any way possible. When the aroma of Korean-style zucchini spreads throughout the house, put the salad in sterile jars, lay a cotton napkin on the bottom of a wide saucepan, place the jars in it, pour water over their hangers, cover with lids and put on fire.
Sterilize half-liter jars from the moment of boiling water for 15-20 minutes, liter jars for 25-30 minutes. At the end of the operation, roll up the jars, put them on the lids, wrap them in a blanket and, after completely cooling, send them for storage in the cellar or pantry.
To prepare this salad, you can use the ready-made mixture for Korean carrots and keep in mind that it already contains salt and sugar. But it is better to mix the components yourself, as this allows you to experiment with the composition of the spices.

Spicy zucchini with garlic and carrots

Zucchini spicy

This appetizer is very easy to make and at the same time gives an amazing taste effect. Fragrant, crispy zucchini will surely not leave anyone indifferent.

Ingredients:

zucchini per 1 kg;
medium-sized carrots (2-3 pieces);
garlic (10-12 large cloves);
salt (1 tablespoon);
sugar (2 tablespoons with a large slide);
vegetable oil (0.5 tbsp);
vinegar 9% (2 tablespoons);
water (270 ml).

Wash the zucchini, peel, remove the core with seeds, cut into large cubes 1.5-2 centimeters in size.
Pour water into the pan where the preservation will be cooked, add salt, sugar, vegetable oil and vinegar. Put the pan on the fire, bring the marinade to a boil, then place the zucchini in it. Stir and after boiling again, cover the pan with a lid, reduce heat to a minimum and cook for 10 minutes.
During this time, wash and peel the carrots, cut them into strips or rub them on a coarse grater, and pass the garlic through a garlic press.
Place garlic and carrots in a saucepan, cook for another 5 minutes, then put the appetizer in sterilized jars.
Put jars with snacks in a wide saucepan on a cotton napkin, cover with sterile lids, pour water over the shoulders of the jars, bring the water to a boil, and sterilize for 10 minutes.
Remove jars, roll up, turn upside down and wrap until completely cool. An appetizer that can be stored in any dark place is ready.

Zucchini caviar as in the store

Squash Cavier

No decent list of recipes based on zucchini can be imagined without a recipe for zucchini caviar. There are a lot of them, they differ both in the composition of the components and in the manufacturing technology. Here is a recipe that most closely resembles the taste of store-bought squash caviar.

Ingredients:

zucchini (1 kg);
carrots (150 g);
onion (200 g);
garlic (2 cloves);
tomato paste (2 tablespoons);
refined vegetable oil (for frying);
bay leaf (1 pc.);
salt (to taste);
pepper (to taste);
dried herbs (dill, parsley, basil, oregano to taste).

Peel the zucchini, cut into small cubes, fry in hot oil until golden brown. Stir constantly to keep the zucchini from burning.
After the zucchini are fried, they must be placed in a cauldron. Then separately fry finely chopped onions, grated carrots and add them to the cauldron.
Put tomato paste, garlic, salt, spices there, pour in about 150 gr. boiled water and start to simmer over low heat, not forgetting to stir constantly.
Simmer for at least an hour and watch the liquid. If it boils away, then it is necessary to add water, but so that the caviar is not too liquid.
Then beat the caviar in a combine, leave a part of it freshly prepared for food, and place the intended amount for preparations for the winter in a cauldron again. Boil over low heat for another 20-25 minutes, arrange in sterile jars, which, together with the contents, must be sterilized for an hour. Then roll up the banks.
This technology allows you to store squash caviar without adding vinegar, which significantly improves its taste.

Part of the harvest harvested in the summer is mandatory, and these blanks can have a wide variety of shapes. Salted, dried, frozen and pickled, and are always welcome guests on any table. In the article we will talk about the most traditional forms of harvesting zucchini, since the components of this particular vegetable are considered the basis for proper nutrition person.

How to freeze zucchini for the winter

If you do not have time to preserve zucchini, then ideal option their preparations for the winter will become ordinary freezing, especially since it allows you to save the entire set of useful vitamins. To complete the task, you will need the zucchini themselves (it is advisable to choose young ones with a thin skin) and freezer with portion packs. All prepared vegetables should be washed, dried well and cut off their tails. The next step is to cut the zucchini, but exactly how to do this depends on the purpose for which they will be used in the future. For example, if you prefer soups and stews, then the vegetables are cut into small cubes, 1-2 cm in size, after which they are portioned into bags or special containers and sent to the freezer (all containers are tightly closed).

Important! The portion freezing method is the most convenient, since in winter you do not have to defrost the entire stock in order to separate a small part from it. That is, they will not lose the vitamins contained in them.

lovers zucchini casseroles or fried zucchini, it is better to immediately cut the vegetables into circles, the thickness of which will not exceed 1-1.5 cm. Before the main freezing, the zucchini is pre-frozen, spreading the rings in one layer on a board covered with cling film. They are left in the freezer until completely frozen, and only then they are transferred to prepared containers or bags, which are sent to the freezer until the very winter.
Winter preparations from frozen zucchini, which will later be used for vegetable pancakes, provide for freezing along with previously grated on a medium grater. Drain excess moisture from zucchini before mixing vegetables.

Salted zucchini

If you have already encountered salting zucchini for the winter, then you probably noticed how many recipes for such a preparation exist today. Some housewives pickle only zucchini, others add additional vegetables to them, and this is not to mention the form of placing the product in a jar. Therefore, we bring to your attention one of the most simple recipes salting this wonderful vegetable.
You will need 10 kg of zucchini (their length should not exceed 15 cm), 300 g, 50 g root, 2 hot pepper pods and 2-3 garlic cloves. Salt water is used as a fill (70-80 g of salt per 1 liter) with the addition of dill, leaves () will also come in handy.

Having prepared all the above ingredients, wash the zucchini well and soak them for 2-3 hours in cold water. . While they get wet, you will have time to prepare the necessary containers, on the bottom of which half of all the collected seasonings are laid out (currant leaves, dill, horseradish root).

After placing the zucchini in a jar, they are sprinkled with the rest of the seasonings and poured with brine. From above you need to lay a wooden circle and oppression. The container with vegetables is covered with a clean rag and kept at a temperature until fermentation begins. After that, you can transfer the jars to the cellar or basement with an air temperature of 0-1ºС. After 10-15 days, brine is added to the zucchini and tightly closed with a lid.

pickled zucchini

delicious zucchini for the winter can also be presented in pickled form, especially since there are also a lot of recipes for such a preparation. For example, for 2 kg of zucchini, you need to prepare 3-4 heads of garlic, 80 g of salt, 10 g of sugar, 4-5 bay leaves, 10 black and fragrant peas, 1 teaspoon of seeds and 1 liter of pure water. The method of preparing such a blank is quite simple: peeled zucchini (remove the skin and remove the core) are cut into circles 2-3 cm thick.
If you come across very large vegetables, then each circle is additionally cut into 2-4 parts. The brine is prepared from water, sugar and salt, after which it is brought to a boil and cooked over medium heat for another 5 minutes. The resulting composition is cooled, and after the prepared zucchini take their place in sterilized jars (each layer is sprinkled with salt), the brine is poured into containers, covered with lids and left in the room for 2-3 days. After this time, the jars are closed with plastic lids and placed in a refrigerator or cellar for permanent storage.

If you want to prepare only one zucchini in this way, then we can say that all the recipes are very similar to each other, although some nuances are possible. For example, layers of zucchini can be shifted with dill, garlic or horseradish, and if you really like spicy preparations, you can add half a hot pepper pod.

Pickled Zucchini Recipes

Another excellent addition to the home table in the winter is pickled zucchini. There are several basic options for such a preparation, among which a special place is occupied by pickling without sterilization and with a spicy marinade.

Marinated zucchini without sterilization

A simple recipe for pickled zucchini without sterilization will certainly be appreciated by housewives who do not like to mess with preservation. The whole process will take no more than one hour, and all you need is 1.5-1.7 kg of zucchini, 3-4 branches, 3-4 cloves of garlic, 6 tbsp. l vinegar, 3 tbsp. l sugar and salt, as well as black peppercorns. The sequence of all actions is as follows:

First of all, you need to wash the vegetables well and cut them into slices no more than 1 cm thick. In this form, they are poured with water and left for 3-4 hours.
After this time, the water must be drained, and parsley, bay leaf and pepper with garlic should be placed on the bottom of the sterilized jar.
Next, the zucchini themselves take their place in the container (they need to be laid as close as possible to each other), after which they are immediately poured with hot boiled water and covered with a lid.
After 20-25 minutes, the water should be drained into a separate saucepan and add sugar and salt to it. The resulting mixture is brought to a boil, and then vinegar is added.
Now it remains to pour the resulting brine into a jar and roll it up with a lid.

The jar is turned over and covered with a blanket, leaving it to cool completely.

Marinated zucchini spicy

Spicy pickled zucchini is not quite a traditional snack and is designed, as they say, "for an amateur." In the preparation of such a preparation, the main role is played by the marinade, which, thanks to a whole set of spices and spices, turns out to be very fragrant, and each piece of zucchini placed in it is saturated with spicy-spicy notes. Given that this vegetable has a dense texture, with proper pickling, you will get more delicious snack than standard cucumbers or mushrooms. Therefore, we offer you the following simple recipe. For one liter jar of zucchini you will need: 800 g of the vegetables themselves, 800 g of water, 80 g of table vinegar, 50 g of sugar, 1 tbsp. a spoonful of salt, 1 spicy pod, 3 cloves of garlic, a few bay leaves, 1 tbsp. a spoonful of paprika, 1 teaspoon of ground pepper, 2 peas of allspice, 3 sprigs of parsley, 2 sprigs of dill and 3 sprigs of dry.

As for the pickling process itself, as usual, it begins with washing the zucchini, after which the vegetables are laid out on a kitchen towel, where they should dry. While you have free time, you can start preparing the marinade. Take the right amount of water, pour it into any container that can be placed on the stove, and leave it on low heat until it boils.

Using spices and spices, you can create just an extraordinary marinade by pouring salt, paprika, sugar, allspice, bay leaf and a few rings of garlic into the water. For a more spicy flavor, you can add a sprig of thyme. The resulting mixture is brought to a boil, the right amount of vinegar is added to it, heated and removed from the fire.

At this stage, it is worth remembering the zucchini again and cut them into small circles of medium thickness. It remains only to place the vegetables in a jar, on the bottom of which garlic is placed, a sprig of chili pepper (an obligatory ingredient for those who love spicy zucchini), a few sprigs of parsley and dill, as well as a sprig of thyme and a couple of cloves of garlic.
After you fill the jars with zucchini, put another sprig of dill, parsley and a piece of chili on them. Now you just need to fill the jars with fragrant marinade and roll them tightly with sterile lids. Remember to turn the jar upside down and cover it with a blanket or towel, and once it has cooled down, you can send it to the pantry for long-term storage.

Zucchini caviar recipes

In fact, squash caviar for the winter is a stewed or baked dish of vegetables, rolled up in sterilized jars. There are a lot of recipes for preparing this blank, because almost every housewife likes to experiment. However, now we want to bring to your attention the most standard version of such conservation.

Traditional squash caviar

For traditional and easy way cooking zucchini caviar you will need 3 kg of zucchini, 1 kg of carrots, 0.8 kg, 2 tbsp. spoons of tomato paste, 2 tbsp. spoons of sugar and salt, as well as 2 tbsp. tablespoons of lemon juice and a little vegetable oil. The process of preparing snacks takes place in the following order:

to begin with, you should wash well and rid the vegetables of the skin;
then grate the carrots on a coarse grater or cut into cubes;
and the zucchini themselves are crushed in half rings, since in this state they will give less moisture;
then pour a small amount of vegetable oil into a large frying pan or stewpan, put the zucchini and fry them until golden brown (after removing them, you can stew onions and carrots in the same pan);

Did you know? Depending on taste preferences, these vegetables can not only be fried, but also baked in the oven or even boiled.

as soon as the zucchini, carrots and onions have cooled completely, they should be chopped to a homogeneous composition (a blender or a regular meat grinder will help with this);
after which the resulting mass is folded into a saucepan and sugar, salt, tomato paste and lemon juice, the mixture is put on fire and brought to a boil (as soon as the puree boils, reduce the heat and leave the pan for another 1-15 minutes);
ready-made hot caviar is laid out in sterilized small jars, rolled up and covered with a blanket or towel until it cools completely.

Thus, you will get delicious zucchini caviar cooked according to traditional recipe. However, that doesn't mean you can't make any changes. For example, you can always add fresh herbs or spices, and celery is suitable as additional vegetables, and. Zucchini with garlic and chili peppers are also very tasty.

Zucchini caviar with mayonnaise

Looking for interesting and original recipes cooking squash caviar led us to harvesting using mayonnaise. If you believe the reviews, then caviar with mayonnaise is characterized by a very unusual and pleasant taste, which makes it an excellent snack even on the most exquisite table. What do you need?

Usually in one go they take 3 kg of zucchini, 250 ml tomato puree or sauce, the same amount of mayonnaise, 10 cloves of garlic, 1 tbsp. a spoonful of salt, 100 grams of sugar (preferably sand), 100 ml of vegetable oil, 2 tbsp. spoons of 9% table vinegar and red ground pepper. The cooking process itself begins as usual: the zucchini is peeled, taken out and cut into small pieces, and then passed through a meat grinder along with peeled garlic cloves. The resulting mixture should be put in a large saucepan and add mayonnaise to it, granulated sugar, tomato, oil and 2 pinches of pepper. Then the puree is salted, mixed well and left on the stove, where, after boiling, the zucchini is stewed over low heat for 2.5-3 hours. Before the immediate end of the cooking process, vinegar is added to the pan and mixed again. The resulting vegetable mass must be laid out in sterilized jars and immediately rolled up, although if you do not make preparations, after the final cooling, the dish will be ready to serve (such zucchini caviar goes well with rye bread).

Surely the taste of traditional homemade squash caviar is familiar to many of us, but to make it even healthier and tastier, just add it to it. Caviar prepared with the participation of this ingredient turns out to be fragrant and will be perfectly preserved in the pantry until spring.

The list of ingredients for cooking zucchini caviar with celery includes:

1 kg of fresh zucchini;
2 stalks of celery with leaves;
100 grams of tomato paste;
a pinch of salt (to taste);
vegetable oil for stewing.

The cooking process is as follows:

wash the zucchini well, pre-peeled and peeled;
pass them through a meat grinder or beat with a blender until a homogeneous mass is obtained;
received squash paste put in a deep form, salt and put in a preheated oven for half an hour;
wash the celery thoroughly, divide it into stalks and chop, then stew a little in vegetable oil;
remove the almost ready zucchini paste from the oven, add the stewed celery to it and send it back to the oven for 1 minute;
add the tomato paste and, after thoroughly mixing, put the caviar in the oven for another 10 minutes;

Important! Tomato paste can be added to the resulting mixture after sautéing or directly from a factory can.

after the specified time, the squash caviar is taken out of the oven and laid out in sterilized jars, which are immediately rolled up or tightly closed with plastic lids.

As in any other version of such blanks, hot jars are covered with a towel and left in the kitchen until completely cooled. You can then store them permanently.

Zucchini Salad Recipes

In addition to tasty and fragrant caviar good option harvesting is also from zucchini, rolled up for the winter. There are many options for such a salad, and we will now tell you about the most traditional ones.

The combination of zucchini and bell pepper has long been to the taste of many housewives, so it is not surprising that this recipe has not lost popularity for many years. To prepare such preservation, you should prepare: 3 kg of zucchini, 0.5 kg of bell pepper, 2 heads of garlic, 100 grams of parsley (usually 2 bunches), 250 ml of vegetable oil, 100 grams of sugar, 150 ml of 9% vinegar, 1 .5 st. tablespoons of salt and a few pieces of black and allspice.
Prepared vegetables are washed well, peeled and peeled (meaning zucchini) and cut different ways: zucchini - in small cubes, pepper - in cubes or strips, and garlic - in thin circles. Greens must be finely chopped.

At the next stage, vinegar, vegetable oil, salt and sugar are mixed, after which the prepared vegetables are poured with the same marinade. Allspice and black pepper are added to the resulting mixture and the zucchini is left to marinate in a cool place (two hours will be enough).

As a result, the salad is laid out in jars with a capacity of 500-700 ml (the most convenient volume for use), sterilized for 10-15 minutes and rolled up.

Zucchini Salad with Cucumbers

One more is enough delicious option canned salad- zucchini with cucumbers. In this case, the same amount of cucumbers is taken for 1.4 kg of zucchini (overgrown ones are also good). In addition, you also need to prepare 100 grams of carrots, 1 large head of garlic, 200 grams of tomatoes, a small bunch of parsley, 1 tbsp. a spoonful of salt, 50-70 grams sunflower oil, 0.3 cups of 9% vinegar and 0.75 cups of tomato paste.
After preliminary cleaning, the tomatoes are cut into medium pieces, the carrots are rubbed on a medium grater, and the zucchini (without peel and pulp) are cut into small cubes. Cucumbers are chopped in the same way, while garlic should be cut into slices. After that, all the vegetables are put in a saucepan, tomato paste, salt, sugar, garlic, vegetable oil are added to them and, after mixing, they are put on fire. As soon as the juice begins to stand out from the vegetables and boils, they continue to cook for another 40 minutes.

Important! Vegetable juice should completely cover the contents of the pan, and it is from this moment that the countdown begins.

hot salad put in sterilized jars, tightly close, cover with a towel and leave it until it cools completely.

Korean salad

If you prefer non-standard and original preparations, then Korean-style zucchini for the winter is exactly what you need. In this case, among necessary ingredients are:

3 kg of zucchini;
0.5 kg of carrots;
0.5 kg of onions;
400-500 grams of bell pepper;
150 grams of garlic;
1 cup of sugar;
1 glass of vegetable oil;
1 glass of vinegar;
2 tbsp. spoons of salt;
spices to taste (it is best to immediately purchase a set for Korean).

Before preparing the salad, all vegetables must be washed, peeled and chopped, cut into strips or using a special Korean carrot grater. Garlic is crushed with an ordinary crush.

Important! knife for this thin cut must be very sharp.

Sliced vegetables must be folded into a bulk container and pour the marinade. When mixing the salad, make sure that the marinade penetrates into all parts of the dish, where it is kept for 3-4 hours (so that the vegetables are infused). After the specified time, all zucchini are immersed in jars and sterilized. For half-liter blanks, 15 minutes of heat treatment will be enough, and for a volume of 700 grams, this time is increased to a third of an hour.

After the seamings have cooled, they are taken to a dark, warm place, after being wrapped in a towel or blanket. It is very important that they cool slowly, and as soon as the jars are room temperature, they are transferred to the cellar or refrigerator.

Zucchini salad is suitable for almost any table, and if you cook it with the addition of garlic and herbs, seasoned with sweet and sour marinade, you will get a first-class snack. Vegetables in such a salad are very fragrant and crispy, even despite the loss of color during the heat treatment. Everything you need to make this useful blank, this is:

1.5 kg of zucchini;
125 ml of vegetable oil;
125 ml of table vinegar;
80 grams (6 tablespoons) of sugar;
2 heads of garlic;
1.5 st. spoons of salt;
1 large bunch of herbs (parsley and dill).

First of all, take care of the zucchini: they need to be washed under cold water and cut into thin rings of 1-2 mm. Greens are also sent under the tap, after which they are finely chopped with a knife. Then you can do the marinade, which should be prepared from vinegar, sugar, salt and vegetable oil, taken in the specified volume. Garlic, previously passed through a press, is also added to them.

Now take a large and deep bowl and combine pre-prepared zucchini with herbs and marinade, mixing everything thoroughly with a spoon. When all the salad ingredients are combined, cover the bowl with a lid (you can use cling film) and leave it in the refrigerator for 12 hours.
The next day (which is basically what happens) you will feel how the whole house is filled with a pleasant aroma of dill and garlic, indicating that the salad is ready to take its place in sterilized jars. After filling the jars with vegetables and herbs, it remains only to add the remaining marinade to them (up to the neck) and sterilize for 15 minutes from the moment of boiling. If you come across jars with a volume of 0.7-1 liter, then the sterilization time increases and will be 20-25 minutes.

Salads do not need to be wrapped, and after the jars have completely cooled, they are moved to a cool and dark place. At proper preparation such a preparation for the winter from zucchini, this option can be safely attributed to the best recipes.

Another no less interesting recipe for preserving zucchini for the winter involves the use of and. Zucchini prepared in this way are obtained almost as fresh in own juice and have a very pleasant basil aroma. The finished workpiece can be used to prepare other salads or served as an appetizer for main courses, after pouring with vinegar or vegetable oil.
In addition to the zucchini themselves (in this case, you will need 1 kg of vegetables), you should also prepare one bell pepper, one lemon, five sprigs of parsley, one bunch of basil, 200 ml each of vegetable and olive oil, a little hot chili pepper (on the tip of a knife). In addition, the marinade is prepared using apple juice, which means that you will need 300 ml apple cider vinegar, 800 ml of water, two teaspoons of sugar and one tablespoon of salt.

As usual, the zucchini is washed well and cut into circles about 5 mm thick. Then the prepared marinade is brought to a boil and the indicated vegetables are placed in it, holding them for 2-3 minutes. After blanching the zucchini, you need to get it out of the pan, dry it and, placing it in a pan with vegetable oil, fry until golden brown.

The remaining prepared vegetables are chopped as follows: Bulgarian pepper and lemon (together with the peel) are cut into pieces, and parsley and basil are finely chopped. All these ingredients must be mixed, added olive oil and leftovers from roasted zucchini. For a spicier taste, you can also supplement the workpiece with chili peppers.
Upon completion of the above steps, it remains to arrange the vegetables in sterilized jars. Zucchini alternate with a mixture of pepper, herbs and lemon, that is, they are stacked in layers: a layer of zucchini, a layer of mass of lemon and pepper. Ready and fully filled jars are placed in a pot of water and sterilized for 30 minutes, after which they can be rolled up.

Adjika from zucchini

A good alternative to caviar and salads is adjika from zucchini. In addition to the zucchini themselves (3 kg of young vegetables are needed), it includes a large number of other products that only complement the overall taste of the workpiece. These include 1.5 kg of red juicy tomatoes, 0.5 kg of sweet bell pepper, 0.5 kg of carrots, 250 grams of garlic (or 5 large heads), 2 tbsp. tablespoons of salt, 100 grams of sugar (or 2.5 tablespoons), 200 grams of vegetable oil, 2.5 tbsp. spoons of red hot pepper.

Important! To save your time, first twist the tomatoes, pour them into the prepared pan and put on a slow fire. If vegetables are twisted using a mechanical meat grinder, then it is better to twist the tomatoes immediately with zucchini, which will also save time.

When peeling vegetables, be sure to remove the stems from the tomatoes, and also cut the vegetables into several pieces to make it easier to twist in a meat grinder. In addition, if you come across middle-aged zucchini, be sure to separate the seeds, and then also cut into convenient pieces. The core is also removed from the pepper, after washing it in running water. Following the tomatoes and zucchini, it is necessary to twist carrots, garlic and pepper through a meat grinder, after which all the ingredients obtained are poured into a saucepan and mixed well, adding vegetable oil, salt, sugar and hot pepper. The resulting mass is brought to a boil and left on low heat for 40 minutes, after having covered it with a lid to preserve moisture (so the adjika will turn out juicy). During the cooking process, periodically taste adjika for salt and pepper.

While the adjika is cooking, you have time to wash and sterilize the jars. The best option would be containers with a volume of 1 liter, although in some cases it is preferable to use half-liter jars. After rolling with metal lids, the workpieces are turned upside down and covered with a warm towel or blanket, like any other preservation.

Did you know? The described zucchini dish is most often prepared using vegetable oil, which means that it can be safely classified as a low-calorie preparation, which becomes a real salvation during fasting or when following a diet.

If zucchini salads and zucchini caviar are familiar to many, then few people are engaged in cooking lecho from zucchini for the winter. The taste of the preparation resembles vegetable stew or the same caviar (depending on the recipe), and in some countries it even acts as a side dish (for example, in Germany lecho is served with fried meat or Bavarian sausages). It should be noted that the exact recipe, as in any other dish, does not exist in this case, however, in addition to the zucchini themselves, tomatoes, peppers and onions are considered essential ingredients. Often carrots and spices are added to them, including hot peppers and garlic. When preparing a thick lecho, some tomatoes are added at the very end, and only red and ripe vegetables should be chosen. From zucchini, young fruits with unformed seeds are well suited. In some cases, they are not even peeled, as it has not yet had time to acquire rigidity.

Consider several options for preparing a similar blank from zucchini.

Classic lecho of zucchini and tomatoes without sterilization. This recipe allows you to get a fairly sweet dish that is ideal as a side dish for sausages, sausage or boiled meat. Vegetables are cooked separately from the marinade, after which they take their place in this boiling liquid.

You will need the following ingredients: 1.5 kg of zucchini, 6 sweet peppers, 6 onions, 2 red tomatoes. For the marinade, prepare 2/3 cups of vegetable oil and sugar, 2 tbsp. tablespoons of salt and half a glass of 9% vinegar. First you need to prepare the marinade by mixing all the ingredients and boiling them over low heat. Zucchini, peppers, onions are washed, peeled and cut into strips, and the tomatoes are passed through a meat grinder. Then the zucchini must be boiled in a boiling marinade (10 minutes), add the pepper and boil for another 10 minutes, and then put the onion in the pan (cook all together for another 5 minutes) and tomatoes (another 5 minutes). After this time, put the lecho into banks and roll them up.

Important! If the amount of oil indicated in the recipe seems too much for you, you can reduce it by half, but in this case, the sterilization of the jars should last 15 minutes.

For those who prefer more spicy snacks, you can add a pod of red pepper to the mixture.

Zucchini Lecho with Carrots and Tomatoes- Another popular recipe for this snack. Ingredients:

3 kg of zucchini;
2 kg of tomatoes;
500 grams of carrots;
500 grams of onion;
500 grams;
1 cup of sugar;
100 ml of vinegar;
ground black pepper;
a pinch of salt;
300 ml vegetable oil.

The process of preparing lecho according to this recipe takes place in the following order:

zucchini, peppers, carrots and onions are peeled, washed and cut: zucchini - into small cubes, and onions - larger ones;
tomatoes are passed through a meat grinder until a homogeneous puree is obtained, in which lecho will be stewed;
carrots are grated, and bell peppers are cut into strips;
peeled, washed and chopped onions are lightly fried in vegetable oil, after which zucchini, peppers and tomatoes are added to it;
the resulting mixture is salted and sugar is added, leaving it to stew over low heat for an hour (be sure to ensure that the future lecho does not burn, periodically stirring the contents of the pan);
after an hour, vinegar is added to the mixture and after 5-7 minutes it is removed from the heat.
now it remains only to spread the appetizer into sterilized jars and roll them up.

This recipe may seem too complicated for you, but the result will surely exceed all expectations.

Fried zucchini in tomato sauce

Fried zucchini for the winter is rightfully considered a very rich preparation, with a piquant taste and good storage performance. In addition, by choosing this option, you will not need to spend time on repeated sterilization, which makes the whole harvesting process much more pleasant.

So, for cooking fried zucchini in tomato sauce you should prepare:

3 kg of zucchini;
2 kg of tomatoes;
150 ml of vinegar;
3 heads of garlic;
4 tbsp. spoons of sugar;
2 tbsp. spoons of salt;
1 teaspoon of chili pepper;
vegetable oil to taste.

As for the preparation itself, the zucchini, as usual, is cleaned, washed and cut into small cubes, which are immediately fried a little. Then, using a blender or meat grinder, grind the tomatoes until smooth. Next, salt, sugar and vegetable oil are added to the prepared vegetables and the pan is sent to the fire. As soon as the contents boil, it must be boiled for another quarter of an hour. After this time, it remains to add spices and boil for another 5 minutes.

The finished mixture is laid out in steamed jars and closed with lids, leaving it in the room until it cools completely.

It would seem that we have already fully answered the question “What can be prepared from zucchini for the winter?”, But this is not entirely true. The fact is that modern housewives, in addition to standard conservation, also cook squash jam, which at first glance seems to be a completely impossible undertaking. In fact, if you correctly combine the vegetable with lemon and orange, then you will get the most delicate jam with an exotic sweet and sour taste and a pleasant orange aroma.

Important!Zucchini jam is considered fully cooked only when it no longer spreads on a cold saucer.

The main secret of success lies in the choice of the main ingredient - zucchini. You need large, but not yet old vegetables, since it is these specimens that are less watery, which means that the jam will turn out thick and viscous. To prepare such an unusual preparation, you will need:

3 kg of zucchini;
2.5 kg of sugar;
2 lemons;
1.5 kg of oranges.

Cooking. All components must be thoroughly washed and cleaned of peel and seeds. Then the zucchini is grated, and the oranges and lemons are crushed with a blender. Mixing vegetable and fruit puree takes place in one bowl, after which sugar is added to them and mixed well. The resulting mixture must be brought to a boil and kept on low heat for an hour. Then the pan is removed from the stove and completely cooled in order to repeat the procedure again after a short period of time. The finished jam is poured into jars and tightly closed with lids.

This is not the only option for preparing such an exotic snack, and you can safely go the other way.

In the second case, the list of necessary ingredients includes 1 kg of zucchini, 1 kg of sugar, 1 lemon and 2 oranges.
As for cooking, then, as in the previous recipe, the zucchini is first peeled and seeds, then the flesh is cut into small cubes, 500 grams of sugar are added to them and left overnight. The zest should also be removed from oranges and lemons, but instead of throwing it away, the peel of the fruit is grated and the juice is squeezed out of the pulp. The resulting raw material is mixed with zucchini, the remaining sugar is added and boiled until it is completely dissolved.

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