A snack of zucchini for the winter has many various options. It is difficult to call any zucchini salad recipe a classic. In preparations, zucchini is also found as the main ingredient, and is used in different proportions with tomatoes, carrots, onions, bell peppers, eggplants and other vegetables.

Zucchini contains fiber, many trace elements and vitamins, have a light and delicate taste. They belong to low-calorie foods and are recommended for dietary nutrition.

Preparations from zucchini for the winter are prepared with tomato juice, in a marinade with vinegar, with garlic and herbs, with spices. Zucchini is harvested whole, cut into slices, grated, stuffed, marinated with spices, beans and mushrooms. The result is always the same - a delicious and beloved dish by all family members and guests.

For harvesting, it is best to use young zucchini fruits: they contain an increased amount of vitamin C.

Zucchini Snack Recipes for the Winter

How to cook a snack of zucchini for the winter - 15 varieties

Not a snack, but a real meal! Healthy, nutritious, tasty and appetizing.

Ingredients:

  • zucchini - 8 pcs.
  • tomatoes - 2 kg
  • vegetable oil - 8 tbsp. l.
  • garlic - 2 pcs.
  • salt - 2 tsp
  • sugar - 2 tsp
  • vinegar essence - 2 tsp
  • spices.

Cooking:

Cut the zucchini into thin slices and fry until golden brown.

Grind tomatoes and garlic separately in a blender. Pour the tomato mixture into the pan and cook for 10 minutes. Pour in at the end vinegar essence, add spices, sugar and salt.

Put zucchini and garlic in layers in clean jars of 0.5 l. Pour the tomato mixture into jars. Sterilize 10 minutes.

Roll up, turn over and cover with a blanket.

Tomatoes can be passed through a meat grinder.

An appetizer with zucchini and rice is not only tasty, but also satisfying.

Ingredients:

  • zucchini - 3 kg
  • rice - 2 cups
  • Bulgarian pepper - 4 pcs.
  • tomatoes - 3 kg
  • onion - 1 kg
  • garlic
  • vegetable oil- 250 ml
  • sugar - 4 tbsp. l.
  • spices
  • salt.

Cooking:

Boil rice until half cooked. Pass the tomatoes through a meat grinder or chop with a blender.

Mince the garlic and add to the tomato mixture.

Cut zucchini, onion and pepper into cubes. Grate carrots.

Send the tomato mixture to the pan. Salt, pepper, add spices, sugar and butter. Boil.

After five minutes, pour vegetables and rice. Boil 45 minutes.

Put the snack in sterile jars and wrap.

Output - 6 liters.

This delicious squash appetizer will warm everyone on a cold winter evening and will become your favorite dish.

Ingredients:

  • zucchini - 2 kg
  • asparagus beans - 1 kg
  • Bulgarian pepper - 2 kg
  • carrots - 2 kg
  • onion - 1 kg
  • sugar - 4 tbsp. l.
  • garlic - 2 pcs.
  • vegetable oil - 300 ml
  • apple cider vinegar 6% - 150 ml
  • allspice peas
  • black peppercorns
  • ground black pepper
  • bay leaf
  • salt.

Cooking:

carrots and asparagus beans cut into strips. Coarsely chop the zucchini, pepper and onion. Mince the garlic.

Prepare marinade: mix oil, vinegar, spices, sugar and garlic.

Put the vegetables in a saucepan, pour over the marinade, leave to marinate for one hour.

Boil 40 minutes. Arrange in banks and roll up. Turn the jars over and leave room temperature cool.

Appetizer of zucchini for the winter in garlic - apple sauce

An appetizer can be made from ordinary zucchini or zucchini. The pleasant, fragrant taste of summer is especially felt in the cold season.

Ingredients:

  • zucchini or zucchini - 2 kg
  • apple - 2 pcs.
  • bell pepper- 1 PC.
  • garlic - 2 pcs.
  • hot pepper - 1 pc.
  • tomato juice- 700 ml
  • sugar - 1 cup
  • salt - 50 g
  • vinegar 9% - 100 ml
  • vegetable oil - 1 cup.

Cooking:

Cut zucchini into slices, slices or circles.

Grind apples, sweet peppers, bitter peppers and garlic separately in a blender. Put all the products and spices, except for garlic and vinegar, in a saucepan. Pour in tomato juice.

Boil 1 hour. 10 minutes before the end, add garlic and vinegar.

Arrange the contents in sterile jars, roll up, turn over and wrap.

Ingredients:

  • zucchini - 2 kg
  • onion - 250 g
  • carrots - 300 g
  • mayonnaise - 125 g
  • vinegar 9% - 125 ml
  • sugar - 4 tbsp. l.
  • vegetable oil - 150 ml
  • salt - 2 tbsp. l.
  • ground black pepper.

Cooking:

Cut zucchini into strips. Onions - cubes. Grate carrots.

Put vegetables in a saucepan. Salt, pepper, add mayonnaise, oil, sugar and vinegar. Mix and arrange in jars.

Sterilize 30 minutes. Roll up and wrap in a warm blanket.

An incredibly tasty appetizer is made by spicy, rich and fragrant gravy.

Ingredients:

  • zucchini - 2 kg
  • carrots - 1 pc.
  • bell pepper - 2 pcs.
  • apples - 2 pcs.
  • onion - 1 pc.
  • garlic - 1 pc.
  • sugar - 1 cup
  • tomato paste - 70 g
  • ground red pepper
  • vinegar 9% - 100 ml
  • salt - 50 g

Cooking:

Cut zucchini into cubes or as desired.

Grind carrots, apples, peppers, onions and garlic in a blender. Put everything in a saucepan and add salt, sugar, spices, tomato paste and oil.

Bring to a boil and add zucchini. Boil 1 hour.

Distribute to banks. Turn over and wrap.

Try this appetizer recipe once and it will become a favorite for years to come.

Ingredients:

  • zucchini - 1 kg
  • white cabbage - 0.5 kg
  • onion - 1 pc.
  • vegetable oil - 100 ml
  • sour cream - 4 tbsp. l.
  • vinegar 5% - 4 tsp
  • salt.

Cooking:

Finely chop the cabbage and sprinkle with vinegar. Cut zucchini into strips. Finely chop the onion.

Place vegetables in a heavy bottomed saucepan. Add salt, some water and vegetable oil. Simmer for 30 minutes.

Add sour cream and leave on the stove for another 10 minutes. At the end of cooking, pour in the vinegar.

Put the finished mixture in clean jars and sterilize for 20 minutes. Roll up the lids, turn upside down and cover with a warm blanket until complete cooling.

A great option for harvesting for the winter: a delicious snack and addition to any dish.

Ingredients:

  • zucchini - 3 kg
  • tomatoes - 1.5 kg
  • Bulgarian pepper - 500 g
  • carrots - 500 g
  • sugar - 100 g
  • red ground pepper- 2.5 tbsp. l.
  • salt - 2 tbsp. l.
  • garlic - 5 pcs.
  • vegetable oil - 1 cup.

Cooking:

Zucchini, tomatoes, carrots and peppers pass through a meat grinder. Mince the garlic.

Put everything into a saucepan. Salt, add butter and sugar.

Boil 40 minutes. Add red ground pepper and boil for another 10 minutes.

Put adjika in sterile jars, roll up and wrap up overnight.

A very original and unusual snack with healthy herbs and mushrooms. Add to your recipes!

Ingredients:

  • zucchini - 1.5 kg
  • fresh mushrooms - 0.5 kg
  • parsley
  • dill
  • butter
  • ground black pepper
  • vegetable oil
  • salt.

Cooking:

Boil mushrooms, cool, thinly slice and fry in butter.

Chop greens.

Cut zucchini into slices. Fry zucchini breaded with flour in vegetable oil.

Put mushrooms and zucchini in a saucepan, simmer for 7 minutes. Add greens. Simmer another 6 minutes.

Arrange the snack in jars and sterilize for 30 minutes. Roll up, turn over and wrap until completely cool.

Zucchini in Korean

A spicy, juicy, fragrant appetizer will not go unnoticed on the festive table.

Ingredients:

  • zucchini - 1 kg
  • Bulgarian pepper - 3 pcs.
  • carrots - 3 pcs.
  • garlic - 2 pcs.
  • vinegar 9% - 100 ml
  • ground red pepper
  • sugar - 100 g
  • spices for Korean carrots- 2 tsp
  • vegetable oil - 100 ml
  • salt.

Cooking:

Pepper cut into thin strips. Grate zucchini and carrots into long strips. Mince the garlic.

Put everything in a saucepan, add spices, mix and refrigerate for 5 hours.

Prepare a marinade from vinegar, oil, salt and sugar and pour it into a pot with vegetables.

Divide the contents into clean 0.5 liter jars and sterilize for 20 minutes. Roll up, turn over and wrap up overnight.

Surprise your family and friends with the special spicy mustard taste of this appetizer.

Ingredients:

  • zucchini - 2 kg
  • dry mustard - 2 tbsp. l.
  • sugar - 100 g
  • vinegar - 100 ml
  • garlic - 1 pc.
  • dill
  • vegetable oil - 100 ml
  • salt.

Cooking:

Coarsely chop the zucchini and place in a bowl. Chop the garlic and herbs.

Prepare the marinade: mix garlic, herbs, vinegar, salt, oil, sugar and dry mustard.

Pour marinade over vegetables and leave for 3 hours.

Arrange the mixture in jars and sterilize for 20 minutes. Roll up, turn over and wrap.

This preparation can be a great side dish for meat dishes or serve as an excellent snack under a pile.

Ingredients:

  • zucchini - 3 kg
  • beans - 2 cups
  • Bulgarian pepper - 0.5 kg
  • sugar - 1 cup
  • tomato juice - 1 l
  • vegetable oil - 2 tbsp. l.
  • vinegar 9% - 1 tbsp. l.
  • ground black pepper
  • salt.

Cooking:

Boil beans until tender. Cut zucchini and pepper into cubes.

Put the vegetables in a saucepan and cook for 1 hour. Add beans, spices, salt, sugar, oil and vinegar. Boil 5 minutes

Arrange in banks and roll up. Turn over and wrap overnight.

This recipe will be appreciated even by the most sophisticated gourmets. You definitely haven't tried this yet!

Ingredients:

  • zucchini - 1 kg
  • pumpkin - 1 kg
  • sweet pepper - 4 pcs.
  • onion - 1 kg
  • sugar - 0.5 kg
  • mustard seeds
  • turmeric
  • celery seeds
  • ground black pepper
  • white wine vinegar 6% - 700 ml
  • salt.

Cooking:

Grate zucchini and pumpkin. Finely chop the onion. Pour into saucepan, season with salt and stir. Leave overnight.

Drain juice and rinse with water. Pepper cut into cubes.

Put all the ingredients in a saucepan, salt, add spices, sugar, vinegar and put on fire. Boil for half an hour.

Put the contents in jars of 0.5 l and sterilize for 10 minutes.

Screw on the lids, turn over and cover with a blanket.

Delicious and simple snack which absolutely everyone can do. Good substitute for mushrooms.

Ingredients:

  • zucchini - 1 kg
  • sunflower oil - 50 ml
  • ground coriander
  • garlic - 1 pc.
  • vinegar 9% - 50 ml
  • sugar - 50 g
  • dill
  • ground black pepper
  • salt.

Cooking:

Zucchini cut into cubes. Garlic - plates. Chop the dill.

Place zucchini in a bowl. Salt, pepper, add sugar, coriander, pepper. Pour in the oil too. Mix and leave for 6 hours to marinate.

Put in clean jars 0.5 l and sterilize for 20 minutes.

Roll up, turn over and wrap.

An appetizer for everyone who loves zucchini. Spicy, tasty, spicy appetizer.

Ingredients:

  • zucchini - 1 kg
  • tomatoes - 0.5 kg
  • bell pepper - 3 pcs.
  • garlic - 2 pcs.
  • hot pepper - 1 pc.
  • sunflower oil - 100 ml
  • sugar - 100 g
  • vinegar - 2 tsp
  • salt.

Cooking:

Cut zucchini into thin longitudinal strips. Pass tomatoes, sweet, bitter pepper and garlic through a meat grinder and transfer to a saucepan. Salt, pepper, add sugar, oil and vinegar.

Put on fire, bring to a boil and add zucchini. Boil 40 minutes.

Arrange in banks and roll up.

The zucchini season is in full swing right now. The harvest this year is good, so you can make a variety of seamings for the winter. Don't be limited to just canned zucchini. After all, zucchini for the winter can be closed in other ways: make lecho, an appetizer of fried zucchini, Korean salad, zucchini for mushrooms and even zucchini jam.

Today I will write 8 step by step recipes cooking various preservation with zucchini. In most cases, these blanks need to be sterilized. Then you just need to wash the jars with soda, and you should not sterilize them separately, they are sterilized along with the contents. If the recipe does not involve sterilizing zucchini in jars, then the jars must be sterilized separately in advance. The lids must be boiled in both cases.

Important! Salt for conservation is suitable only for large stone. Do not use iodized or small.

It is a popular snack because it has a good balanced taste. The appetizer got its name for its spiciness, it includes spicy fresh pepper and garlic.

Ingredients (for 1.5 l):

  • zucchini - 1 kg
  • tomatoes - 1 kg
  • bell pepper - 2 pcs.
  • hot peppers chili - 1 pc.
  • garlic - 4 cloves
  • sugar - 100 gr.
  • salt - 1 tbsp. without a slide
  • vinegar 9% - 70 ml
  • refined vegetable oil - 70 ml

Zucchini for the winter - cooking "Mother-in-law's tongue":

1. Wash all vegetables, remove seeds from peppers, peel garlic. To prepare the sauce, you need to grind tomatoes, sweet and bitter peppers, garlic through a meat grinder or in a blender. Pour the resulting liquid mixture into the pan in which the appetizer will be cooked.

2.Add to vegetable sauce odorless vegetable oil, sugar and salt, stir. Put the sauce on the fire, bring it to a boil and reduce the heat. Simmer on low heat for 10 minutes.

3. While the sauce is cooking, chop the zucchini. They are cut into long strips. After 10 minutes of cooking the tomatoes and peppers, put the chopped zucchini to them, mix and cook for another 30 minutes, stirring occasionally.

If the zucchini is old, they need to peel and remove the seeds. In this case, it is necessary to weigh in a purified form.

4. While the snack is being cooked, you need to wash and sterilize the jars and lids. At the end of the preparation of Mother-in-law's Tongue, pour vinegar into the pan, let the mixture boil and immediately put it in jars. Pour the sauce all the way to the top of the jar. Immediately roll up the lids of the preservation.

5. Turn the workpiece over, wrap it with a blanket and leave to cool completely. On this, delicious spicy-sweet zucchini are ready for the winter, enjoy.

Crispy marinated zucchini for the winter

This is an easy pickled zucchini recipe. For the aroma, you will need various herbs, garlic, parsley. These zucchini cook quickly, you don't have to leave them to release their juices. raw zucchini are laid in a jar, filled with marinade and sterilized. That's all. The cutting method can be any: circles, long sticks, and sectors. In general, cut as you like.

Ingredients (per 1 liter jar):

  • young zucchini - 2.5 kg
  • dill umbrellas - 1 pc.
  • parsley - 3 sprigs
  • horseradish leaves - 1 pc.
  • blackcurrant leaves - 1-2 pcs.
  • bay leaf - 1 pc.
  • garlic - 1 clove
  • allspice peas - 3-4 pcs.

For the marinade (per 4 l):

  • water - 2 liters
  • vinegar 9% - 140 ml
  • sugar - 125 gr.
  • salt - 100 gr.

Zucchini for the winter in a sweet and sour marinade:

1. Wash the zucchini and cut off the edges. If you want the zucchini to be cut into long strips, then cut the zucchini so that it is as long as liter jar(to shoulders). Choose zucchini that are young and tender, with thin skins and unripe seeds.

2. Cut each zucchini into 8 pieces. That is, first in half, then cut each half in half and each piece in half again. All greens must be washed well. Wash jars with baking soda. Do not use dishwashing detergent, it is difficult to wash off, a chemical film remains on the dishes. It is not necessary to sterilize jars separately.

3. At the bottom of each jar, put a bay leaf, 3-4 peas of allspice, 1 clove of garlic, cut into plates, dill umbrellas and parsley sprigs, horseradish and currant leaves. Place zucchini slices in jars. Do not lay too tightly so that the zucchini is well saturated with marinade.

4. Prepare the marinade. Pour water into a saucepan, add salt, sugar, bring to a boil. After boiling water, pour in the vinegar and immediately pour the boiling marinade over the jars to the top.

To prevent the jars from bursting, first fill the jars halfway, and then top up to the very brim.

5. Put the zucchini to be sterilized. Put a cloth on the bottom of the pan, put the jars and fill them with hot (but not boiling) water up to the shoulders. Cover (but do not seal) the jars with sterilized lids to keep the water from the pot out of the zucchini. After boiling the water, keep the zucchini in it for another 10 minutes. Then you need to roll up the lids and turn the jars over.

6. Here are the marinated zucchini, very crispy and fragrant. In winter, such a snack will greatly please.

Zucchini for the winter, like milk mushrooms

If zucchini is marinated in the manner described below, then they will taste like pickled milk mushrooms. This recipe calls for fresh dill and parsley. Separately, it is not necessary to make a marinade with water, zucchini are closed in their own juice.

Zucchini need to take hard varieties. Do not take yellow and soft zucchini, they will not keep their shape, they will not turn out crispy. It is better to take young vegetables. If only overripe ones are available, then they will need to peel and cut out the seeds.

Ingredients (for 1.8 l):

  • zucchini - 1.5 kg (net weight)
  • dill and parsley - a large bunch
  • salt - 1 tbsp.
  • sugar - 2 tbsp.
  • garlic - 1 medium head
  • dill umbrellas - 1-2 pcs. for each bank
  • cloves - 2 pcs. for 0.5 l jar
  • allspice peas - 3-4 pcs. for 0.5 l jar
  • ground black pepper - 1 tsp
  • odorless vegetable oil - 150 ml
  • Apple vinegar 6% - 150 ml

How to cook zucchini for the winter, like milk mushrooms:

1. Rinse the zucchini well, cut off both edges and cut into sectors (into quarters of a circle). Wash the greens very well, chop finely and put to the zucchini.

2. Squeeze the garlic through a press or grate it on a fine grater and also add it to the zucchini.

Don't use more than the amount of garlic as it will soften the zucchini.

3. Pour sugar, salt, ground black pepper into a bowl with vegetables (add pepper to taste), pour in apple cider vinegar and vegetable oil. Mix everything well until smooth. Leave the zucchini to marinate for 3-6 hours. The main thing is that the zucchini let out a lot of juice. Marinating time will depend on the variety of zucchini. Stir occasionally, then the juice will come out better.

4. Wash the jars with soda solution and boil the lids. At the bottom of the jar, put 2 cloves, 3 allspice peas and 1-2 dill umbrellas. Fill jars with zucchini up to the neck. Pour the remaining juice in the bowl into jars. Cover the jars with lids, but do not twist.

5. It remains to sterilize and roll up the squash mushrooms. You need to sterilize in the usual way: put a towel on the bottom of the pan, set the jars and fill them with warm water, without adding 2 cm to the lid. Bring the water in a saucepan to a boil and keep the jars in boiling water for 10 minutes (0.5 l). Sterilize liter jars for 15 minutes, 1.5 liter jars for 20 minutes.

During sterilization, the zucchini will still release juice, so there will be more of it. Don't worry if the juice doesn't cover the zucchini at the jar-packing stage.

6. Remove the zucchini from boiling water and roll up the jars with lids. Turn over and let the preserves cool. It turns out very fragrant and piquant marinated zucchini in their own juice, similar to milk mushrooms. Cloves in this recipe are required to use, it is she who gives the desired flavor.

Zucchini jam with pineapple flavor

In the previous recipe, the zucchini tasted like mushrooms, in this recipe they turn into pineapples! And this is possible, because when cooked in sweet syrup, the zucchini is saturated with a new taste. Such jam can be eaten with tea, cake layers can be soaked in syrup, and such jam can also be used in baking. And no one will guess that this is not a pineapple, but a banal zucchini.

Jam is brewed, like most, in three stages. This is done so that the zucchini has time to soak in pineapple syrup and does not fall apart during long cooking.

Ingredients (for 1.5 l):

  • zucchini - 1200-1300 gr.
  • sugar - 400 gr.
  • pineapple juice - 400 ml
  • lemon - 1 pc.

How to cook zucchini jam:

1. Zucchini for jam is not fully used, but only a dense part. First, wash them and peel the skin. Then cut in half and remove the seeds with a spoon. After all, it would be strange if a squash seed or peel came across in a pineapple, wouldn't it? Weigh zucchini after peeling. For this amount of ingredients, you need 1.2 kg of already peeled vegetables.

2. Cut the zucchini into cubes about 1 cm and pour into a saucepan in which you will cook the jam. Mix zucchini with sugar. Lemons need to be washed very well, preferably with a brush, to remove all chemicals from the peel. Cut the lemon into half circles (with the peel) and put to the zucchini. Pour pineapple juice into the total mass, mix and you can put the jam on the fire to boil.

3. On high heat, bring the jam to a boil, then reduce the heat and cook for exactly 5 minutes. Remember to stir the mixture so that nothing burns. Remove the pan from the stove and remove the lemon so that there is no bitterness in the jam. Let the zucchini cool completely.

If you wish, you can not use a whole lemon, but squeeze the juice out of it. Just make sure that the bones do not get into the jam.

4. Put the jam on to boil for the second time. Bring to a boil again and cook for 5 minutes. After this cooking, the zucchini becomes already yellowish in color, they are fed pineapple juice. After the second cooking, again leave the jam to cool completely at room temperature.

Sterilize the jars and lids before the third brew.

5. It remains to cook the jam for the third (last) time. But now, after boiling the syrup, boil the zucchini for 10 minutes and immediately spread it hot in sterilized jars and roll it up. Turn the jam over and wrap it “under a fur coat”, let it cool completely. Believe me, this squash jam will be a pleasant discovery for you.

Marinated zucchini for the winter "Colorful" with honey

Is not regular recipe. There will be several colors in the bank at once different vegetables. In addition, zucchini are laid out in the form of rolls, which looks great. Such an appetizer can be safely put on festive table all guests will be delighted. Instead of sugar, honey is put in the marinade, which gives the zucchini a piquant taste.

Ingredients (per 1 liter jar):

  • zucchini and zucchini
  • carrot
  • bell pepper yellow and red
  • parsley - 4 sprigs
  • mustard seeds - 1 tsp
  • garlic - 2 cloves
  • allspice peas - 4 pcs.
  • black peppercorns - 4 pcs.
  • vinegar 9% - 50 ml

Take as many vegetables as you can fit into the jar.

For marinade:

  • water - 1 l
  • salt - 1.5 tbsp.
  • honey - 2 tbsp.

Cooking method:

1. Peel the carrots. Cut a part of the carrot into circles (you can use a curly knife), cut a part into thin and long strips (you can use a grater for Korean carrots). Remove the seeds from the bell pepper and cut it into strips. Peel the garlic.

2. Zucchini and zucchini are cut in two ways. Cut some of the vegetables into circles, 1-1.5 cm thick. Cut the second part into thin slices. For this, it is best to use a vegetable peeler.

3. Wash the jars well with soda, rinse thoroughly with warm running water. At the bottom of a liter jar, put 4 peas of black and allspice, a teaspoon of mustard seeds, 4 sprigs of parsley, 2 cloves of garlic, a couple of pinches of carrot straws. On top of it all, put a few circles of zucchini. If the circles are large, you can cut them in half. Between the zucchini put circles of carrots.

4. Next, you need to take a slice of zucchini, put a piece of pepper into it and roll it up. Lay such rolls in several layers in a jar. On top again put the circles of zucchini and carrots in circles and straws. Most upper layer- straw carrots. Thus, fill all the prepared jars.

5. Cook the marinade. For 1 liter of water, put one and a half tablespoons of salt and two tablespoons of honey. Stir, bring to a boil and simmer for a couple of minutes.

6. Pour vegetables in jars with hot marinade. Do not pour the marinade all the way to the top, because at the end you will need to pour vinegar. Cover jars with sterilized lids.

7. Now it's time for sterilization. Everything, as always: a saucepan, a towel at the bottom, hot (but not boiling water) water up to the shoulders, jars are covered with lids. After boiling water, sterilize the jars for 10 minutes.

8. Remove the jars from boiling water, pour 2 tablespoons into each liter jar. table vinegar and roll up boiled lids. Such preservation looks very beautiful and is very tasty to eat.

Korean salad with zucchini, cucumbers and carrots

Korean salads will appeal to lovers of spicy and spicy taste. However, the spiciness can be adjusted to taste. As part of the ingredients there is a seasoning for carrots in Korean. The main spices in it are coriander and pepper. Such seasonings are spicy, there are mild ones, choose which one you want. Make sure that the composition of the complex seasoning does not contain a flavor enhancer - monosodium glutamate. The vegetables in this salad stay crunchy.

Ingredients for 2 liters (peeled weight of vegetables):

  • zucchini - 500 gr.
  • cucumbers - 500 gr.
  • carrots - 500 gr.
  • Bell pepper- 2 pcs. (multi-colored peppers will look beautiful)
  • onion - 200 gr.
  • parsley - 1 bunch
  • sugar - 100 gr.
  • vegetable oil - 100 ml
  • vinegar 9% - 100 ml
  • salt - 30 gr.
  • ground black pepper - 0.5 tsp
  • seasoning for carrots in Korean - 1 tbsp.

Zucchini for the winter in Korean - cooking:

1. Wash the zucchini and cut in half. Remove the seeds with a spoon; this salad only needs the thick part of the zucchini. Slice the zucchini into thin strips. If available on the farm, use a special grater. Cucumbers need to be cut into cubes.

2. Grate carrots for Korean carrots or cut into thin, long strips. Pepper cut into long strips. Onions - half rings. Finely chop the parsley. Put all the vegetables in a large container where the salad will be marinated.

3. In a separate bowl, you need to make a marinade. Mix sugar, salt, seasoning, black pepper, vinegar and vegetable oil. Mix everything well so that the sugar and salt are at least partially dissolved. Pour the salad with this marinade and mix very well with your hands. It will be difficult to stir everything with a spoon.

4. Leave the zucchini with vegetables to marinate for 3 hours. During this time, wash the jars and sterilize the lids.

5. When the salad stands, it will release the juice. Start laying it out on the banks, compacting. Pour juice over vegetables and cover with lids.

6. Sterilize the salad by placing the jars in a wide saucepan. There should be a cloth at the bottom so that the glass does not burst when heated. Fill jars with water up to shoulder level. Bring this water to a boil and sterilize the salad for 10 minutes. Then immediately the jars should be tightly sealed with lids and turned over to check for leakage. Such a salad should be wrapped in a warm towel or blanket and allowed to cool.

7. In winter, open a jar of this vegetable salad in Korean and remember the warm summer days.

Fried zucchini appetizer in tomato sauce

If you love fried zucchini then shut them down for the winter. Such an appetizer will be well stored even in the apartment. Sauce for zucchini will be tomato.

Ingredients (for 2 liters):

  • zucchini - 1 kg
  • onion - 250 gr.
  • garlic - 3-6 cloves
  • For sauce:
  • dill - 30 gr.
  • tomato juice - 900 ml
  • vegetable oil - 125 ml
  • vinegar 9% - 100 ml
  • sugar - 3 tbsp.
  • salt - 2 tbsp.
  • bay leaf - 3 pcs.
  • allspice peas - 3 pcs.

Fried zucchini for the winter - how to cook:

1. Wash the zucchini, cut off the tails and peel the skin. Only after that weigh the zucchini. Place the chopped vegetables in a large bowl, sprinkle with salt, stir, and let sit for 10 minutes.

2. Cut the onion into half rings and fry in vegetable oil until golden brown.

4. Put the fried zucchini, onion and garlic in a bowl. Mix well.

5. Prepare the sauce. Pour the tomato juice, vinegar and vegetable oil into the pan. Add sugar, allspice and salt. Finely chop the dill and add to the sauce. Put the dressing on the fire and bring it to a boil. Throw in the bay leaf and boil for 3 minutes, stirring to dissolve the sugar and salt.

6. Banks need to be washed with soda. Put the zucchini with onion and garlic in clean jars. Fill jars halfway. Pour the sauce over the zucchini and cover with sterile lids.

If you like, fill jars to the top with zucchini. Then take zucchini twice as much as normal.

7. Sterilize the preservation within 30 minutes after boiling water. When sterilizing, make a small fire and cover the pan with a lid. Be sure to place a cloth on the bottom of the pan. Pour enough water so that it does not fall into the jars when boiling.

8. Immediately after sterilization, roll up the lids, turn the jars over and cover them with a towel. Let cool and store permanently.

Zucchini and sweet pepper lecho

Lecho is a bell pepper product. The same salad is made with pepper, but the main ingredient is zucchini. Try to make such a blank for the winter. This is a delicious salad with soft stewed vegetables.

It is not necessary to sterilize the salad in jars, as it will be cooked. Therefore, jars and lids should be sterilized in advance.

Ingredients:

  • zucchini - 3 kg
  • bell pepper - 700 gr.
  • garlic - 80 gr.
  • sugar - 200 gr.
  • tomato juice - 1 l
  • salt - 2 tbsp.
  • vinegar 70% - 1 tbsp. (or 7 tablespoons 9%)
  • sunflower oil— 300 ml
  • ground red pepper - to taste

Zucchini for the winter with pepper - cooking:

1. Wash the zucchini and cut into cubes. Cut the pepper into strips, chop the garlic with a knife. Put the vegetables in a large saucepan and pour over the tomato juice, preferably freshly squeezed.

2. Put the vegetables on the fire to stew. First, make the fire large and wait for the mass to boil. Be sure to stir the lecho so that it does not burn. After boiling, reduce heat and simmer for 30 minutes.

3. After half an hour of stewing, add sugar, salt, garlic, hot pepper and vegetable oil to the vegetables. Boil for another 10 minutes. At the end add acetic acid- 1 tbsp. and can be rolled up in sterilized jars.

4. Turn the jars over, check if the lid is leaking. Leave until completely cool. Lecho turns out delicious, with a pleasant tomato flavor. Try to cook!

Here are 8 recipes for how you can preserve zucchini for the winter. Choose one or more and make blanks that will delight in the winter. Read also other recipes on the site in the heading, there are a lot of delicious ones. If you have any questions, ask them in the comments, and also share your experience. See you in the next article!

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Zucchini are the most popular preparations for the winter, from which you can make salads, caviar, assorted and marinate in whole pieces. Often they even make jam from zucchini and make candied fruits.

The most common is the method of canning zucchini in the form of salads. Such salads are diverse not only in terms of ingredients, but also in the form of slicing zucchini, which can be made into cubes, slices, straws or in any other way.

Zucchini is a good alternative to cucumbers, so you can simply preserve them by filling them with a hot marinade. But if you prefer to do without vinegar, then you can just pickle the zucchini.

From zucchini, you can also cook adjika, various salads, pickled zucchini in Korean style, candied fruits and jams, as well as everyone's favorite zucchini caviar.

Salad with carrots

Ingredients:

  • zucchini - 5 kg
  • carrot - 0.5 kg
  • garlic - 5 heads
  • sunflower oil - 200 ml
  • table vinegar - 150 ml
  • granulated sugar– 200 g
  • salt - 3 tbsp.
  • dill - to taste
  • bay leaf - 5 pcs.
  • allspice peas - as needed

According to this recipe, you can cook zucchini in any quantity, the main thing is to stick to the proportion. Zucchini for salad should be taken young and peeled from them. Then cut the zucchini into thin slices.

Carrots must be peeled and grated. Put the carrots to the zucchini. Peel and crush the garlic through a press. Add garlic to the previous ingredients.

You also need to put bay leaves, dill with umbrellas and sweet peas in the salad. All vegetables should be poured with dressing, which consists of sunflower oil, vinegar, granulated sugar and salt. Mix everything evenly and leave in this state for an hour. After that, you need to put the salad in a saucepan on the fire, boil for 10-15 minutes, and then arrange it in sterilized jars. Roll up the lids and leave to cool.

Salad with beets

Ingredients:

  • table beet - 2 kg
  • zucchini - 4 kg
  • onion - 2 kg
  • granulated sugar - 400 g
  • salt - 4 tbsp.
  • sunflower oil - 200 ml
  • vinegar essence - 3 tbsp.
  • cloves - a few pieces
  • cinnamon - 1 tsp
  • ground black pepper - a pinch

Beets need to be peeled and cut into strips, but you can also grate on a coarse grater. Peel the zucchini and cut into cubes. Peel the onion and chop finely. Mix all the vegetables in one saucepan, add a few cloves, cinnamon and pepper. Still mix sunflower oil, salt, granulated sugar and vinegar essence. Mix thoroughly all the products and put to cook for a short time. It takes 20-25 minutes to boil such a salad. Then transfer to jars and put to sterilize in the oven for 5 minutes. Roll up the finished salad with lids and turn all the jars over until they cool.

Salad with pepper

Ingredients:

  • zucchini - 4 kg
  • sweet pepper - 8 pcs.
  • onion - 1 kg
  • tomato paste - 100 g
  • salt - 3 tbsp.
  • granulated sugar - 300 g
  • sunflower oil - 300 g
  • vinegar essence - 1 tbsp.

Tomato paste must be diluted in 1 liter of water. Add salt, granulated sugar and sunflower oil there. Peel the zucchini and cut into cubes. Put the zucchini in a saucepan with diluted tomato paste. Put the pot on the fire and boil for 10 minutes.

Next, you need to peel the bell pepper, remove the seeds and cut into cubes or strips. Peel the onion and chop finely. Add onion and pepper to zucchini. Boil for another 10 minutes, then remove from heat and cool slightly. Add vinegar essence to the zucchini salad and mix again. Arrange the salad in jars and roll up the lids. Place the jars upside down until they are completely cool.

Salad with garlic

Ingredients:

  • zucchini - 3 kg
  • carrot - 0.5 kg
  • bell pepper - 500 g
  • garlic - 5 heads
  • tomato - 1.5 kg
  • red ground pepper - 3 tbsp.
  • granulated sugar - 100 g
  • salt - 3 tbsp.
  • sunflower oil - 200 ml

Zucchini, if they are young, you just need to wash, cut off the ends and pass through a meat grinder. If the zucchini already has a hard peel. Then they must first be cleaned and then twisted.

Peel and grate the carrots on a fine grater or also twist with a meat grinder.

Peel the bell pepper, remove the seeds and pass through a meat grinder. Tomatoes are also passed through a meat grinder. Mix everything in one pan, add granulated sugar, salt and sunflower oil. Let this mixture boil for a few minutes. After that, add finely chopped or minced garlic and red ground pepper. Cook for another 5 minutes, and then arrange in sterilized jars. Roll up the lids and leave upside down to cool.

Salad with cucumbers

Ingredients:

  • zucchini - 2 kg
  • fresh cucumbers - 2 kg
  • chopped fresh dill 2 tbsp.
  • parsley - 2 tbsp.
  • garlic crushed through a press - 2 tbsp.
  • mustard - 2 tbsp.
  • sunflower oil - 0.5 l
  • table vinegar - 1 cup
  • ground black pepper - 2 tbsp.
  • granulated sugar - 1 cup
  • salt - 2 tbsp.

It is best to take young zucchini and, without cutting the peel, cut them into cubes or slices. Wash cucumbers and also cut into cubes or slices. Wash parsley and dill, dry and finely chop. Add greens to cucumbers and zucchini. Peel and crush the garlic through a press. Put the garlic in the salad. You should also add sunflower oil, mustard, vinegar, ground black pepper, sugar and salt. Stir the finished salad and leave to infuse for 1 hour.

After this time, put the salad in sterilized jars and roll up the lids.

Salad with tomatoes

Ingredients:

  • zucchini - 1 kg
  • tomatoes - 1 kg
  • onion - 0.5 kg
  • green apples - 0.5 kg
  • raisins - 0.5 kg
  • granulated sugar - 500 g
  • white wine vinegar - 600 g
  • ginger root - piece
  • cloves - a few pieces
  • ground coriander - 1 tsp
  • salt - as needed

Tomatoes need to be washed, make a cross-shaped incision and put in hot water. Then remove from hot water and immediately put into cold water. After that, remove the peel and cut the flesh into pieces.

Wash the zucchini, peel and cut into cubes. Peel the apples, cut out the core and cut into small cubes. Peel the onions and chop them into half rings or cubes.

Ginger should be peeled and cut into pieces. Mix ginger with cloves, coriander and peppercorns, and then place in a linen bag.

Put all prepared vegetables, apples and spices in a bag into a saucepan, add white wine vinegar and bring to a boil. Cook for about an hour, but stir constantly.

Raisins need to be washed and also added to the salad. Cook with raisins for another 1.5 hours. Next, you need to remove the bag of spices and cool the salad. More warm salad put into sterilized jars and close plastic lids. The salad will be ready in 3-4 weeks when it stands in a cool place.

Salad with horseradish

Ingredients:

  • zucchini - 10 kg
  • fresh dill - 300 g
  • horseradish root - 60 g
  • hot pepper - 2 pods
  • garlic - 3 cloves
  • salt - 80 g
  • dill and tarragon for dressing
  • blackcurrant and cherry leaves

Zucchini should be washed and cut into circles. Then soak them in cold water for 3-4 hours. In the meantime, jars should be prepared, put on their bottom a piece of horseradish root, currant leaves, cherries, bitter red pepper, dill and tarragon. Next, you need to compact the zucchini tightly and lay on top again with all the seasonings and herbs. Sprinkle with salt and add chopped garlic. Pour everything with water so that the water covers all the ingredients, even more. From above you need to tamp something and close it with plastic lids. Put such a salad in a cool place for fermentation, and after 10-15 days add more brine and close tightly with lids.

Young zucchini salad

Ingredients:

  • young zucchini - 1 kg
  • water - 1 l
  • apple cider vinegar - 100 ml
  • granulated sugar - 100 g
  • salt - 1.5 tbsp.
  • black peppercorns - to taste
  • cloves - 2 pcs.
  • coriander seeds, dill - to taste

Zucchini should be washed and cut into half circles. Dill should be washed and dried.

Prepare a marinade that consists of vinegar, salt and sugar. Pour these ingredients into the water and bring to a boil. Remove the finished marinade from heat.

Arrange zucchini in prepared jars, add various spices and marinade. Cover jars with lids and put in a cool place for several days. Then add more marinade and close the lids tightly.

Simple salad for the winter

Ingredients:

  • zucchini - 3 kg
  • onion - 1 kg
  • tomatoes - 1 kg
  • carrot - 1 kg
  • sunflower oil - 200 ml
  • salt - 3 tbsp.
  • granulated sugar - 5 tbsp.
  • ground black pepper - 1 tbsp.
  • white wine vinegar - 3 tbsp.

Onions should be peeled and finely chopped. Peel the carrots and grate on a medium grater. For cooking, you can use a food processor, which will speed up the process.

It is best to take young zucchini so as not to cut the peel. Cut the zucchini into small cubes. Wash the tomatoes as well and cut into cubes. It is necessary to pour sunflower oil into the pan and put the onion there to stew it a little.

Then you need to add carrots and stew a little more. Add zucchini to onions and carrots, simmer everything together for about 10 minutes. Then add tomatoes, salt, add granulated sugar, vinegar and mix the salad.

Cover the pan with a lid and simmer over low heat for 1-1.5 hours. Add ground pepper to the prepared salad and arrange in jars, only sterilized. Roll up all the lids and put upside down to cool. You can even wrap the salad until it cools completely.

Ukrainian salad

Ingredients:

  • zucchini - 2 kg
  • tomatoes - 2.5 kg
  • garlic - 4 heads
  • sweet pepper - 1 kg
  • salt - 2 tbsp.
  • granulated sugar - 1 cup
  • sunflower oil - 200 ml
  • vinegar 9% - 100 g

Tomatoes need to be washed and cut into pieces. Then skip the tomato through a meat grinder. Peel the garlic and pass through a press or, together with tomatoes, through a meat grinder.

Young zucchini should only be washed, cut off the stalk and cut into cubes. And if the zucchini is already overripe, then you need to remove the peel from them, and only then cut into cubes. Sweet peppers must be peeled, all seeds removed, and the flesh chopped into strips.

All previously prepared components, except for pepper, lettuce, must be mixed, add salt, granulated sugar, sunflower oil and put on fire to stew for about 30 minutes.

After that, sweet pepper and vinegar should be added to the salad. Mix everything again, bring to a boil and leave to simmer for 20 minutes. hot salad immediately transfer to jars and roll up the lids. When the salad has cooled, transfer the jars to the cellar for storage.

Zucchini zucchini salad

Ingredients:

  • zucchini squash - 400 g
  • carrot - 2 pcs.
  • bell pepper - 1 pc.
  • bulb bulb - 1 pc.
  • granulated sugar - 70 g
  • sea ​​salt - as needed
  • 12% vinegar - 100 ml
  • curry seasoning - to taste
  • ground nutmeg- 0.5 tsp
  • red ground pepper - 0.5 tsp

Wash the zucchini and cut into strips. Peel the carrots and grate. Peel the bell pepper, clean out all the seeds, and chop the pulp into strips. Peel the onion and cut into half rings.

The jars for this salad must be sterilized together with the lids in water for about 20 minutes. To prepare the marinade for this salad, you need to mix vinegar, salt, sugar and all seasonings. Put the marinade on the stove and cook until sugar and salt are completely dissolved.

Mix all the vegetables in one saucepan, pour over the marinade and simmer a little. Then transfer the finished salad to sterilized jars and roll up the lids. Place the jars with the lids down to cool. You can also wrap it in a towel and leave it in this position until it cools completely. After that, transfer the jars of salad to the cellar, refrigerator and any other cool place.

Such a salad can also be prepared immediately to the table, without rolling it into jars for the winter.

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From ordinary zucchini you can cook a lot delicious snacks. Open a jar in winter and remember summer!

Zucchini Salad with Parsley and Hot Peppers

Ingredients: 500 g of zucchini, 50 g of parsley, 30 g of garlic, 10 g of fresh hot pepper, 70 ml of vegetable oil, 20 ml of 9% vinegar, 15 g of salt, 2 g of ground black pepper.
Cut the zucchini into thin strips, squeeze lightly. Finely chop the parsley, garlic and hot pepper, add to the zucchini. Sprinkle with salt and pepper, pour over with oil, mix, leave for 2 hours. Then transfer to jars along with the allocated juice. Pour vinegar, cover and sterilize jars with a volume of 0.5 liters for 15 minutes. Then roll up, turn over and let cool.

Salad of zucchini, carrots and bell peppers

Ingredients: 2.5 kg of zucchini, 300 g of carrots, 300 g of bell pepper, 50 g of garlic, 150 ml of vegetable oil, 75-100 ml of 9% vinegar, 75-100 g of sugar, 30-50 g of salt, dill and parsley, ground black pepper and other spices to taste.
Cut carrots, bell peppers and young zucchini into strips (you can not cut the peel from zucchini. Pour oil into a saucepan, put vegetables, cover, simmer for 15-20 minutes. Add salt, sugar, spices, chopped herbs and garlic, simmer another 5- 7 minutes Pour in the vinegar, mix, bring to a boil.Pour the hot salad into jars, roll up, wrap until cool.

Spicy zucchini salad "Aji"

Ingredients: 1 kg of zucchini, 100 g of carrots, 100 g of red bell pepper, 50 g of garlic, 20 g of fresh hot pepper, 50 g of dill and parsley, 100 ml of 9% vinegar, 50 ml of vegetable oil, 25 g of sugar, 15 g salt.
For marinade: 500 ml of water, 50 ml of 9% vinegar, 20 g of salt.
Bulgarian and hot peppers, carrots, garlic, dill and parsley must be passed through a meat grinder. Add oil, salt, sugar, vinegar, cook for 20 minutes after boiling. Cut the young zucchini into slices, peel the old ones first. Mix ingredients for marinade, bring to a boil. Dip the zucchini in the marinade, cook for 5 minutes after boiling.
Put the zucchini and vegetable mass in layers in prepared jars, compacting each layer with a spoon. Pour in boiling marinade. Banks roll up and wrap until cool.

Zucchini salad "Teschin language"

Ingredients: 3 kg of zucchini, 2.5 kg of carrots, 100 g of garlic, 500 ml of chili ketchup, 200 ml of vegetable oil, 100 ml of 9% vinegar, 150-200 g of sugar, 50-60 g of salt, 5-7 g of ground hot pepper.
Wash zucchini thoroughly, cut into thin long slices. Pass carrots and garlic through a meat grinder, put in a saucepan, add vegetable oil, simmer for 5 minutes. Then add ketchup, salt, sugar and hot pepper, bring to a boil. Put in a boiling mass of zucchini, simmer for 20 minutes after boiling, stirring from time to time. Pour in the vinegar, simmer for another 2 minutes. Arrange the hot billet in sterilized jars, roll up, turn over and wrap until cool.

Zucchini and bell pepper salad

Ingredients: 2 kg of zucchini, 1 kg of tomatoes, 700 g of bell pepper, 1 kg of onion, 200 ml of vegetable oil, 100 ml of 9% vinegar, 150 g of sugar, 60 g of salt, spices to taste.
Cut zucchini into strips, onion and bell pepper - into half rings. Grind tomatoes with a meat grinder or blender. In a saucepan, combine oil, vinegar, salt and sugar, bring to a boil. Put zucchini in boiling liquid, simmer over low heat for 15 minutes. Add onion and bell pepper, simmer for another 7-10 minutes. Then add tomato and spices, simmer for 10 minutes. Arrange the hot salad in jars, roll up and wrap until cool.

Zucchini and carrot salad

Ingredients: 1 kg of zucchini, 100 g of carrots, 20-30 g of garlic, 15 ml of 9% vinegar, 20 ml of vegetable oil, 20 g of salt, 20 g of sugar, ground black pepper to taste.
Cut the zucchini into slices, carrots into thin strips or grate, pass the garlic through a press. Combine all the vegetables, add the rest of the ingredients and leave for 30 minutes. Then put into jars along with the allocated juice. Sterilize jars with a volume of 0.5 l for 10-15 minutes, 1 l - 15-20 minutes. Roll up, turn over and wrap until cool.

Korean zucchini salad

Ingredients: 3 kg of zucchini, 500 g of carrots, 500 g of onions, 500 g of bell pepper, 50 g of garlic, 200 ml of vegetable oil, 100 ml of 9% vinegar, 90 g of salt, 50 g of sugar, 10 g of seasoning for Korean carrots .
Grate zucchini and carrots on a Korean vegetable grater. Cut the onion into half rings, bell pepper - into strips, pass the garlic through a press. Combine all vegetables. In a dry frying pan, ignite the seasoning for a couple of seconds and add to the vegetables. Add salt, sugar, vegetable oil and vinegar, leave for 3-5 hours, stir from time to time. Then put the salad together with the released juice in sterilized jars. Sterilize jars with a volume of 0.5 l for 7-10 minutes, 1 l - 15-20 minutes. Roll up the workpiece, turn it over and let it cool.

Zucchini in tomato sauce

Ingredients: 1.5 kg of young zucchini, 30 g of garlic, 250 ml of tomato sauce, 50 ml of 9% vinegar, 100 ml of vegetable oil, 50-100 g of sugar, salt to taste.
Cut zucchini into slices. mix tomato sauce, chopped garlic, vegetable oil, vinegar, salt and sugar, bring to a boil over low heat. Put the zucchini in the sauce, simmer for 30 minutes. Then put into sterilized jars, roll up, turn over and wrap until cool.

Salad from zucchini "Teschin tongue"

Ingredients: 3 kg of zucchini, 400 g of bell pepper, 100 g of garlic, 50 g of fresh hot pepper, 1.5 l of tomato juice, 200 ml of vegetable oil, 100 ml of 9% vinegar, 200 g of sugar, 50-70 g of salt, 30 g of ready-made mustard.

Peel the zucchini, cut lengthwise into long slices about 1 cm thick. Combine tomato juice, sugar, salt, vegetable oil, vinegar, mustard. Add chopped garlic, hot and bell peppers with a blender, bring the mixture to a boil. Dip the zucchini in it, simmer from the moment of boiling for 40 minutes. Then arrange the zucchini with the sauce in sterilized jars. Roll up, turn over and wrap until cool.

Zucchini salad for the winter has also entered our culinary menu, like many other zucchini dishes. Well, for example, an article about which I recently published.

It is also very famous, which I now eat with pleasure, although after my student days, I did not really respect it. For the young, I will explain that as a student, this was our main meal, since we spent the scholarship in the first three days. And caviar cost a penny.

Another of the most famous dishes is this. My friend also did not eat zucchini at one time, like me. He started eating them as soon as he tried zucchini pancakes at a party and asked what it was made of?

To put it simply, zucchini is delicious. Let's make salads for the winter. Oh how useful.

Recipes for zucchini preparations for the winter, simple and tasty zucchini salads

I know that many men prefer meat. Well, do it smartly, and serve it with the zucchini salad that you prepared for the winter. What a treat it will be!

  1. Zucchini salad for the winter you will lick your fingers in a simple marinade

Ingredients:

  • Zucchini - 1 kg.
  • Tomatoes - 1.5 kg.
  • Bulgarian pepper large - 4 pcs.
  • Garlic - 4-5 cloves
For marinade:
  • Sugar - 100 g.
  • Salt - 1 tbsp. l.
  • Vinegar 9% - 1 tbsp. l.
  • Vegetable oil - 1 tbsp. l.

Cooking:

1. Wash all vegetables, clean garlic.

2. Cut the zucchini into small cubes, about 1.5 cm. Cut the tomatoes and bell pepper into strips. Finely chop the garlic.

3. Put the tomatoes in a saucepan, add salt and sugar. Gently mix everything and set to cook, stirring occasionally. The tomatoes will release juice. After the juice boils, cook the tomatoes for another 10 minutes, continuing to stir occasionally.

4. After 10 minutes, add chopped zucchini. After them we send chopped pepper. Add vegetable oil, mix. The zucchini will release its juice. After it boils, cook for another 30 minutes.

5. Approximately 15 minutes before readiness, add chopped garlic. Don't forget to stir occasionally. Do it carefully. We want salad, not porridge.

6. 2-3 minutes before readiness, pour in the vinegar. Close the lid immediately to prevent the vinegar from evaporating. Cook for a couple of minutes, bring to a boil and remove the pan from the heat.

7. Put the hot salad in sterilized jars and close the lids. It can be rolled up with metal or twisted, now fashionable screw. Lids also need to be sterilized.

8. Banks immediately turn the lids down and put in a certain place.

I want to remind you, do not put hot cans directly on the table and even more so on metal. Or lay down a towel or a wooden cutting board.

9. We wrap the jars with something warm, a towel, an old blanket, old clothes and leave to cool completely. Then we move to a place for storage.

We got 4 cans. The total volume of cans is approximately 2.5 liters.

We store in a cool place, on a loggia, in severe frosts or heat we bring it home. So I think they will stand well at room temperature.

Our zucchini salad for the winter, lick your fingers, ready.

We store, take out when we want and enjoy.

Enjoy your meal!

  1. The recipe for a simple and very tasty zucchini salad for the winter

Ingredients:

  • Zucchini - 2 kg.
  • Onion - 3-4 pcs.
  • Sweet Bulgarian pepper - 4-5 pcs.
  • Water - 100 g.
  • Salt - 1 tbsp. with a slide
  • Sugar - 200 g.
  • Tomato paste - 150 g.
  • Vinegar 9% - 100 g.
  • Parsley greens - 1 bunch

Cooking:

1. Washed vegetables, if necessary, clean and cut.

2. Peel the zucchini from the skin and seeds, and cut into small cubes.

3. Also chop the onion and sweet pepper into cubes and also into small pieces. If you have the opportunity, take multi-colored peppers. It will look beautiful in a salad. Unfortunately, we did not have red pepper.

4. Finely chop parsley.

5. Put the chopped zucchini into the prepared large saucepan, then send the chopped sweet pepper. Add onion and sprinkle with chopped parsley.

6. Pour water into a separate cup, add vegetable oil, salt, sugar, vinegar and tomato paste. We mix everything well.

7. Pour our marinade to the vegetables. Mix everything well and put our salad on fire.

8. As soon as the salad releases the juice and boils, reduce the heat and cook, stirring occasionally for another 35-40 minutes.

9. Well, that's all, our salad is well boiled and ready for laying in jars.

10. Put the salad in jars and roll up the lids.

11. After seaming the jars, put the lids down and roll them. Thus, they must cool down, and only then it will be possible to rearrange them in a storage cabinet.

And then you can take it out and eat.

Enjoy your meal!

  1. Zucchini salad for the winter mother-in-law's tongue - a recipe with a photo step by step

Ingredients:

  • Zucchini - 3 kg.
  • Carrots - 3 pcs. (large)
  • Chili pepper - 2 pcs.
  • Garlic - 1 cup,
  • Vinegar 9% - 80-100 ml.
  • Sunflower oil - 200 ml.
  • Tomato juice - 500 - 600 ml.
  • Sugar - 1 cup
  • Salt - 2 tbsp. l.

Cooking:

1. We rub the washed carrots on coarse grater. Pour vegetable oil into a basin, or into a saucepan, or into a frying pan, heat it well and put the grated carrots into it. Fry the carrots for 5 minutes, stirring occasionally.

2. Our zucchini are young and small. We cut them lengthwise into plates about 5 mm thick.

3. If the zucchini is large, peel the skin and cut them across into circles, and cut the circles in half.

4. Cut off the tip with the stem from the hot pepper and remove the seeds. if you love spicy dishes, then you can leave some of the seeds or not remove them at all.

5. Twist garlic and hot peppers in a meat grinder, each in a separate bowl.

6. While we were working on zucchini and peppers with garlic, the carrots were already fried. Pour tomato juice into carrots, stir, you can pour 600 g at once, add salt and sugar. Mix everything well again.

7. When the sugar and salt dissolve, add the twisted pepper. Then add all the chopped zucchini. We mix everything.

8. Now it seems that there is very little liquid. But the zucchini will heat up and secrete own juice. Everything will be okay. After the salad boils, simmer the vegetables for another 45 minutes.

9. 10 minutes before the end of cooking, add scrolled garlic and vinegar. We mix everything well.

10. After 10 minutes, our salad is ready.

11. Reduce the heat to the smallest, so that the salad does not cool down. We lay out the salad in sterilized jars and roll up with sterilized lids.

12. Turn the jars upside down and leave to cool. We send to the storage place.

We got 7 cans of 0.5 liters. The rest went to the thirsty to sample.

Well, now a salad of zucchini for the winter mother-in-law's tongue ready completely.

Enjoy your meal!

  1. Zucchini salad for the winter with carrots, tomatoes and sweet peppers

Ingredients:

  • Zucchini - 2 pcs. small
  • Carrots - 2 pieces,
  • Tomato - 2 pcs.
  • Sweet pepper - 2 pcs.
  • Garlic - 4 cloves
  • Onion - 2 heads
  • Greens - dill or parsley.
For marinade:
  • 750 ml water
  • Salt - 1 s. l. with a slide
  • Vegetable oil - 80 ml.
  • Vinegar 9% - 80 ml.
  • Sugar - 80 g.

Cooking:

1. Wash all vegetables, dry and cut into rings.

2. We begin to fill sterilized jars. At the bottom, in each, we put a clove of garlic, a sprig of dill and parsley. You can put one thing, or dill, or parsley, to taste. Next, put the carrots in 2-4 circles. We spread there a couple of circles of zucchini.

3. Next, put 2-3 circles of onion, and then sweet pepper, also, as you remember, sliced ​​into circles. The next layer is 1-2 mugs of tomatoes. And again, 2-4 circles of zucchini. Then again carrots, onions, peppers, zucchini and tomatoes. It turns out such a multi-layered salad.

4. Covering the jars with your hand, shake them a little to seal them, and then add more that will fit.

5. Cooking the marinade. Pour 750 ml into a saucepan. water. Put on the stove and bring to a boil. Add salt and sugar. Add vegetable oil and vinegar. Bring to a boil again.

6. The marinade boiled, we immediately begin to pour our vegetables in jars. We pre-installed the banks on a special wooden stand. Can be placed on a towel.

Be careful and careful! Don't get burned!

7. Now we will sterilize them. Line the bottom of the pan with a towel or cloth. We cover the jars with lids until they are rolled up and set them in a saucepan on a cloth. Fill the jars with warm water up to the shoulders.

Make no mistake. If you pour cold water, the jars may burst, as hot marinade is poured into them.

8. Bring the water to a boil and continue to sterilize (boil) for 25 minutes.

9. After 25 minutes, carefully remove the jars and roll them up. We turn the jars upside down, wrap them with something warm and let them stand until they cool completely. We usually leave it overnight or even overnight. We remove the banks in a place of permanent storage.

Zucchini salad for the winter is ready.

It turned out beautiful, very tasty salad.

Enjoy your meal!