During the squash season, we all do winter preparations, and despite the fact that time dictates the fashion for frozen foods, and many consider canning to be a relic of the post-Soviet past, the preparation of vegetables and fruits in the “canning format” is still relevant.
On cold winter evenings, it’s so nice to open a jar of squash salad, or simply spread squash caviar on bread...
As you may have guessed from the title of the article, we will talk about preparing zucchini for the winter. I will tell you how to freeze zucchini for the winter in the next article, but here we will discuss preparing zucchini using canning.
I took most of the winter zucchini preparations presented here from my mother and grandmother’s notebook (they have one for both of them). These recipes for preparing zucchini are time-tested, the proportions are 100% correct, so they can safely be called “The Golden Fund of Classical Canning.”
Dear friends, if you have your own proven recipes for zucchini preparations for the winter, please share them in the comments.
Zucchini with rice for the winter
Zucchini salad for the winter with tomato paste and garlic
If you like simple winter zucchini preparations, then today’s winter zucchini salad with tomato paste and garlic will definitely appeal to you. The beauty of this winter zucchini salad recipe lies in its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.
Zucchini stew for the winter
Many housewives stock up on zucchini for the winter, preparing various canned dishes from them. One of them is zucchini stew for the winter without sterilization. The preservation turns out very tasty, aromatic, slightly spicy thanks to the hot pepper (the amount can be adjusted to taste). How to cook, see.
Squash caviar with mayonnaise for the winter
Zucchini caviar with mayonnaise for the winter is one of my family’s favorites. The caviar turns out very tasty, aromatic and a little spicy. I like to puree vegetables in a blender, this way the caviar turns out especially tender and homogeneous. See recipe with photo.
Spicy zucchini salad for the winter
Spicy zucchini salad for the winter without sterilization is a delicious homemade salad, easy to prepare and accessible to everyone. You don't need much time for this recipe. You just need to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. How to cook, see.
"Yurga" from zucchini for the winter
Zucchini yurga is a delicious salad appetizer that is sure to sell out very quickly during the cold season. All the ingredients for Yurga are simple and affordable, so I’m sure it won’t be difficult for you to prepare it either, in order to get a portion of excellent canned food in your pantry for the winter. Recipe with photo.
Winter zucchini appetizer with tomato sauce
You can make a lot of interesting preparations from zucchini, not only the well-known zucchini caviar. To confirm my words, I want to introduce you to a very tasty winter zucchini appetizer. It also contains bell pepper – it goes well with zucchini. This winter squash appetizer is also prepared with tomato sauce, garlic and vinegar, so it turns out piquant and bright in taste. See recipe with photo.
Pickled zucchini for the winter without sterilization (triple filling)
If for some reason you don’t like the process of sterilizing jars with ingredients in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. A successful recipe for sweet and sour marinade for zucchini has long been written down in my notebook, so I decided to prepare pickled zucchini with triple pouring to introduce you, dear friends, to this method of pickling zucchini without sterilization. Detailed recipe with photos.
Squash caviar just like in the store
Guests often ask me for the recipe for this preparation, so I think it will be interesting to you too. I will not claim that this is a recipe for squash caviar like in a store according to GOST, but it is a fact that the taste and appearance of the finished caviar is very close to store-bought. 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 present to your attention a 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 cucumbers and zucchini to be crispy when finished, you need to tinker with sterilizing the jars with the preparations. See recipe with photo.
A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad turns out crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step-by-step photos .
Winter zucchini preparations are perhaps the most popular type of preservation, and recipes for canning zucchini amaze with their culinary diversity. And I suggest you try to prepare an interesting, tasty and inexpensive preparation of zucchini in a spicy sauce. The recipe for canned zucchini is very simple, it is quick and easy to prepare, without long preparations or boiling. You can see how to cook zucchini for the winter in spicy sauce
Canned zucchini with chili ketchup
If you like new and interesting preparations for the winter from zucchini, then canned zucchini with chili ketchup is an excellent reason to change the traditional recipes a little. The composition of the recipe for canned zucchini with chili ketchup is very simple, and thanks to the small portion, canning zucchini will be quick and easy. How to cook canned zucchini with chili ketchup (step by step recipe with photos), see.
How to freeze zucchini for the winter: a proven method!
You can see the recipe with photos on how to freeze zucchini for the winter .
Canned zucchini according to my mother-in-law's recipe (without sterilization)
A balanced sweet and sour marinade, garlic, spices and aromatic herbs are all you need for perfect canned zucchini. See the recipe with step-by-step photos.
You can see the recipe for the famous Uncle Bens zucchini salad.
Spicy winter squash with mustard
I bring to your attention an interesting recipe for canning zucchini with mustard, garlic and dill. Crispy pieces of zucchini in a sweet and sour filling with a distinct taste of mustard and garlic, accompanied by dill and black pepper, were liked by all members of my family. I wrote how to cook zucchini for the winter with mustard.
Marinated zucchini for the winter with tomatoes
You can see how to cook pickled zucchini with tomatoes.
Adjika from zucchini for the winter with apples
How to cook adjika from zucchini with apples, I wrote
Fried winter zucchini in tomato sauce
A 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 making zucchini marinated with garlic.
Zucchini salad for the winter “Riddle”
Do you know why the salad has this name? Because in its finished form, it is very difficult for the uninitiated to guess that this homemade preparation contains zucchini - their taste is not felt at all. I wrote how to prepare a salad .
Squash caviar just like 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).
Preparation:
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, place 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 tomato paste, garlic, bay leaf, salt, spices to taste and finally 150 grams of boiled water to the vegetables and begin to simmer over low heat, stirring occasionally.
Everything should be stewed for at least an hour, if the liquid becomes too low, 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 made in the “Stew” mode.
Let the caviar cool slightly, beat it in a food processor or blender, and cool it in the refrigerator. Caviar is ready to eat.
If you decide to roll it up, put the whipped caviar back into the cauldron and boil it (be careful, it shoots very hot, boil the caviar on 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. Twist or roll up. Wrap in a blanket until completely cool.
Everyone prepares zucchini for the winter, of course, those who prepare it. This is perhaps the easiest product to prepare and prepare for winter. They can be prepared by adding any vegetables. They are compatible with everyone.
Even when we cook them or look, we add different vegetables, different spices in the frying pan and it’s all very tasty.
I’m not even talking about which ones we cook with meat, but in another article. So you see what a variety of preparations there are for zucchini.
Recipes for preparing zucchini for the winter are as varied as recipes for preparing them for dinner. But in this article we will consider only preparations for the winter. Several different recipes. Read, watch, prepare.
I wish you success! You will succeed.
Menu:
Zucchini canned for the winter with tomatoes and bell peppers
Ingredients:
- Zucchini - 1 kg.
- Tomatoes - 1 kg.
- Bell pepper (large) - 1 pc.
- Hot pepper to taste
- Garlic - 5-6 cloves
For the marinade:
- Vinegar 9% - 70 ml.
- Vegetable oil - 70 ml.
- Sugar - 100 g.
- Salt - 1 tbsp. l. (without slide)
Preparation:
1. Wash the zucchini and dry it with paper towels. Trim the ends on both sides. Cut the zucchini crosswise into pieces of about 5 cm. Cut off the skin, cut into 4 parts, remove the seeds and cut into slices.
2. We will weigh the already chopped zucchini. We should have 1 kg of them.
3. Tomatoes and peppers, sweet and hot, also wash, dry and grind in a meat grinder. Place the rolled tomatoes in a pan, add the rolled peppers to them. Add salt and sugar. Add sunflower oil.
4. Finely chop the garlic. But we will add garlic and vinegar later.
5. Place the pan with the mixture of tomatoes and peppers on the stove and bring to a boil. Let it simmer for 8-10 minutes.
6. Place the zucchini in the pan and cook for 30 minutes, stirring gently occasionally. Don't break the zucchini. They should boil and become soft. Don't let them get boiled, check them. You may need less time than 30 minutes.
7. About 10 minutes before the end of cooking, add chopped garlic and a couple of minutes before the end of cooking, add vinegar. Cover with a lid to prevent the vinegar from evaporating too much. Let it boil and remove from heat.
8. Place our finished product in sterilized jars and roll up or close tightly with special lids. Immediately turn the jars over with their lids down. We check if there are any leaks under the covers.
9. Wrap the jars in a warm towel and let them cool completely.
Our canned zucchini for the winter is ready.
We store zucchini in a cool place. I think these will stand up well at room temperature.
You've probably already tried it. When they brew, they will taste even better.
Bon appetit!
Winter zucchini in Korean is very tasty
Ingredients:
- Young zucchini - 2 pcs.
- Carrots - 2 pcs.
- Onion - 1 head
- Sweet pepper (large) - 1 pc. (For beauty, you can take 2 halves, red and yellow)
- Garlic – 5 – 6 cloves
- Bunch of greens (Dill, parsley)
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Korean seasoning - 1 tbsp. l.
- Hot pepper to taste,
- Vinegar 9% - 5 tbsp. l.
- Vegetable oil - 100 ml.
Preparation:
1. Wash all vegetables and herbs. Cut the zucchini into cubes about 2-3 cm long. This is not essential, so you can cut it however you want.
2. Grate the carrots using a Korean carrot grater. Of course, if you don’t have such a grater, you can grate it with an ordinary one. In extreme cases, you can cut it with a knife into thin long strips.
3. Cut the onion into thin half rings.
4. Finely chop the greens - dill and parsley in the usual way.
5. Cut the sweet pepper into quarters - into rings, grate the garlic cloves on a fine grater.
6. Place the chopped zucchini in a deep cup, add grated carrots, chopped sweet red and yellow peppers, and onions.
7. Add chopped herbs and grated garlic.
8. Mix everything thoroughly. Set the vegetables aside for now.
9. We make refueling. For dressing, pour one tablespoon of salt (without a slide) and two tablespoons of sugar (also without a slide) into a cup.
10. Add Korean seasoning to them, also a tablespoon. Korean seasoning is sold hot and not hot. Well, take it to your liking.
11. Add a little ground red, hot pepper, again, add to your taste. Pour in 5 tablespoons of 9% table vinegar. Pour in 100 ml vegetable oil. Mix everything.
12. Pour the resulting dressing over the previously set aside vegetables, mix thoroughly and leave directly on the table for 3 hours so that they marinate.
13. After 3 hours, taste the already pickled zucchini, add if something is missing and place our zucchini in sterilized jars. Add the juice that formed in the zucchini to each jar. Fill the jars to the top.
14. Place some kind of rag or towel on the bottom of the pan, place the jars in the pan and cover with lids. Pour water up to the hangers of the cans. Bring to a boil. Reduce the heat so that the water simmers slowly and does not splash out of the pan.
15. Boil the jars for 15 minutes if the jars are half-liter. Boil liter jars a little longer, 20-25 minutes.
16. Our Korean zucchini is ready for the winter. They turned out beautiful and delicious.
You can't imagine anything better for winter. And in the summer they are actually good.
Bon appetit!
Pickled zucchini for the winter, like mushrooms
Ingredients:
- Zucchini - 1 kg.
- Medium carrots - 1 pc.
- Garlic - 3-4 cloves
- Bunch of dill - 1 pc.
- Bunch of parsley - 1 pc.
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Ground black pepper - ¼ tsp.
- Vinegar 9% - 3 tbsp. l.
- Vegetable oil - 3 tbsp. l.
Preparation:
1. Wash vegetables and herbs and let them dry or pat dry with paper towels.
2. Our zucchini is young, so we only peel the thin top layer of skin to make it more tender. We leave the main skin and do not remove the seeds. There are practically none. Cut the zucchini into small cubes. Cut the carrots into thin semicircles and add them to the zucchini.
3. Add chopped garlic, parsley and dill, a level spoon of salt, two spoons of sugar, three spoons of vinegar and three spoons of vegetable oil. Sprinkle in some ground black pepper.
4. Mix everything thoroughly and leave to marinate on the table for 3-4 hours.
5. After 4 hours, we begin to place the zucchini and herbs in sterilized jars. Place the zucchini very tightly. Press down lightly with a spoon so that they are completely covered with the juice released from them.
6. Place the jars in a saucepan on a towel, cover them with lids and fill them with water up to their shoulders or necks.
7. Place the pan on the fire, bring the water to a boil, reduce the heat and let simmer for another 20 minutes. Our jars are 700 gram. If you boil liter ones, it takes 25 minutes. Half-liter ones - 15 minutes.
8. Remove the jars from the water. Be careful! The jars are very hot. Tighten the lids well or roll them up.
The marinated zucchini that looks like mushrooms is ready.
Bon appetit!
Video - Zucchini for the winter in tomatoes
Video - Zucchini like milk mushrooms for the winter
Bon appetit!
Zucchini was the second bread for the disappeared tribes of North American Indians. They probably knew many ways to prepare dishes from long-lasting zucchini. Unfortunately, these recipes are not available to us at the moment. But other delicious zucchini dishes appeared: our housewives mastered recipes for caviar, solyanka, salads, stuffed zucchini, and also learned how to make jam, “turn” zucchini into pineapples and mushrooms. Asian and Mediterranean-style zucchini recipes are in every woman's cooking notebook because they are common in foreign cuisine. This vegetable is happily prepared for future use in different ways.
Now, in order to save precious time, let’s just remember the most interesting recipes, and while the zucchini harvest season is in full swing, we’ll try to stock up on delicious dishes to the maximum. After all, zucchini is a valuable and low-calorie product, and in the summer it is also the most budget-friendly option for tasty, varied preparations for the winter.
Zucchini preparations for the winter - main technological points
Since the article will discuss all kinds of dishes and preparation methods, we will focus on two general issues relevant to all types of preservation: the choice of fruits and the basic properties of the product, which are influenced by the biochemical composition of zucchini and methods of culinary processing.
Zucchini of any variety are suitable for canning, including zucchini and squash, which also belong to the pumpkin family and have similar taste and culinary properties. The neutral taste of delicate fiber combines harmoniously with any ingredients. For preparing salads, appetizers, assorted vegetables with zucchini, it is preferable to select “young” fruits, at the moment when the process of seed formation inside the fruits is just beginning. Such vegetables contain more vitamin C and less coarse fiber.
At the stage of biological maturity, zucchini and zucchini become less juicy, the flesh becomes coarser, and the skin, which contains the largest amount of useful substances, becomes so hard that it has to be cut off. But in ripe fruits, the concentration of pectin is much higher, and it is a natural preservative, known in the food industry as the additive E-440, which increases the shelf life of products.
It is easy to cook from zucchini: their absolutely neutral taste allows you to use any additional ingredients, seasonings and spices, as well as sugar, honey, fruit - to make jam or jam. Juicy fruits in combination with zucchini do not have to be boiled for a long time, since the pectin they contain binds the juices of other vegetables and fruits. If sterility conditions are observed during canning, some zucchini preparations do not need to be pasteurized. It is important to take into account the biochemical properties of pectin.
Remember! During prolonged heat treatment, pectin is destroyed, losing its gelling properties. Also, you should not add a large amount of acid to zucchini preparations if you need to thicken the dish - a high concentration of acid neutralizes the effect of pectin.
Acetic, citric, and malic acid are also preservatives present in peppers, tomatoes and almost all vegetables that are part of zucchini preparations. These acids are added to preparations taking into account the natural taste of vegetables, and when canning vegetables rich in pectin, its interaction with acids should also be taken into account.
Salt and sugar are also natural preservatives that affect the taste of vegetables and the properties of pectin, but, unlike acids, they enhance its astringent effect. In addition to the listed natural preservatives, many spices, spicy roots and leafy vegetables have antiseptic and antimicrobial properties. Therefore, winter zucchini preparations are perfectly stored even at room temperature.
The nostalgic recipe, which began the introduction of zucchini into the range of homemade preparations throughout the post-Soviet space, opens the list of the most popular dishes. Both in industrial production and in home cooking, the most popular preparation has many cooking options. We will choose the most optimal, classic method, without adding tomato paste, mayonnaise and other original additives. Having mastered this recipe, each housewife can then easily change it to her taste.
Ingredients:
- Zucchini 2 kg
- Onion 1 kg
- Red carrots 1 kg
- Purified vegetable oil 200 ml
- Table vinegar 100 ml
- Ground coriander, red and black pepper - to taste
- Turmeric powder – 4 g.
- Sugar, salt - to taste
- Water 500 ml
Preparation:
- Wash, peel and chop the onions and carrots. Fry separately in a deep frying pan with vegetable oil. When frying carrots, add 2-3 tablespoons of sugar - it will add brightness and a pleasant caramel taste to the vegetable.
- Transfer the fried vegetables to a thick-bottomed saucepan.
- Fruits at any stage of maturity are suitable for squash caviar, but the skin and seeds of overripe squash must be removed. Cut the prepared vegetables into cubes, sauté in a frying pan until soft and a light golden crust appears. Don't forget to add oil. If the fruits are not juicy enough, add water.
- Transfer the zucchini to the onions and carrots. Place the pan over low heat. To prevent the vegetables from burning, add water, cover with a lid and simmer for 20 minutes.
- Stir the caviar during the stewing process.
- Add sugar, salt and spices. Please note that turmeric powder is an excellent natural antiseptic, which has a slight characteristic odor and colors the dish in a bright yellow color. This root is very appropriate in squash caviar, and its antiseptic properties greatly facilitate the storage of the product.
- Grind the hot mass to a puree using a blender, simmer for another 5 minutes. Add vinegar to the finished dish, stir, and immediately remove the pan from the stove: after adding vinegar, do not heat the caviar so that the alcohol contained in the vinegar does not evaporate and so that the acid does not destroy the pectin.
- Pack in sterile heated jars. Seal and invert immediately.
Note! Ready caviar when hot has a slightly liquid consistency, and after cooling it thickens. Do not try too hard to evaporate the moisture from the product, so that when packing into jars, the caviar evenly fills the container without leaving air bubbles.
A good and easy-to-prepare winter appetizer is pickled zucchini. In addition, such preparation in a classic marinade can replace cucumbers in salads and vinaigrettes, and various additions of spicy ingredients (cumin, coriander, cloves, zest) will make each jar of pickled zucchini unique.
Ingredients for 1 jar (1 l):
- Water 0.5 l
- Salt 8 gr.
- Sugar 15 gr.
- Table vinegar 30 ml
- Zucchini 700 gr.
Spicy additives - to taste:
- Peppercorns (black and allspice)
- Carnation
- Coriander, dill, mustard seeds
- Laurel, currant, cherry leaves
- Horseradish root, parsley, celery, ginger
- Hot peppers
Preparation:
- Place the prepared spices on the bottom of a sterile container.
- Wash young zucchini or small zucchini. Cut into circles, 1 cm thick. Place the pieces tightly in a jar.
- Boil water and dissolve salt and sugar in it.
- Fill the zucchini with hot solution (95-98 ° C). Vegetables should be completely covered with water.
- Cover with a lid and pasteurize the jar in boiling water for 20 minutes, and then immediately seal. Cooling is air.
Try replacing water with tomato juice or sauce to get a tasty and original side dish for winter meat dishes.
Real pineapples still remain a tempting exotic in our area, but sometimes you want to prepare an original salad with pineapples or treat your loved ones with a delicious dessert. The proposed recipe differs from most options scattered on the Internet - there is no vanilla in the list of ingredients. Agree that the smell of vanilla is not appropriate in a salad with chicken and pineapple. And real pineapples do not smell like vanilla - their aroma is more reminiscent of strawberries and citruses.
Ingredients:
- Large zucchini 2 kg
- Pineapple juice 1.5 l
- Lemon juice (fresh) 150 ml
- Sugar 200 gr.
Preparation:
- For this recipe, choose ripe and large fruits, so that their diameter is the same as that of small pineapples. Wash, peel, cut into rings, removing the core with any notch of suitable diameter.
- Make a thin syrup from juice and sugar. Don't forget to remove the foam!
- Blanch the prepared rings for 5 minutes in the prepared syrup, place in sterile, hot and dry jars. It may not be sterilized.
Secrets of an experienced housewife! To make the “pineapples” look bright and appetizing in the tank, add a pinch of saffron and orange zest to the syrup. Boil the syrup until it turns a rich yellow color, then strain and continue to blanch the fruit.
Grind the cut-out pineapple centers into a pulp, place them in small bags and freeze - in winter, use the puree as a rejuvenating and firming face mask, defrosting the bags one at a time, as needed, and applying the mixture to your face for 20 minutes.
As mentioned above, zucchini has a neutral taste and contains pectin, which means that when combined with oranges and other juicy fruits, they acquire a similar taste and smell. In addition, pectin will save the housewife from the tedious and lengthy process of making jam, and the syrup will be so thick that such jam will even be useful for filling in pies in winter.
Ingredients:
- For sugar syrup:
- water and sugar, in equal parts, 500 g each;
- citric acid 4 gr.
- Oranges 1.5 kg
- Zucchini 1 kg
Preparation:
- Make a thick syrup from water and sugar: a drop should solidify on the saucer. To prevent the syrup from becoming sugary, add citric acid when cooking.
- Place orange zest, peeled orange slices and peeled zucchini, cut into half rings, into the hot syrup. The shape of cutting the fruit can be changed as desired.
- Boil oranges and zucchini in syrup for 20 minutes over low heat. Pack hot into jars.
If you want to get a thicker jam, similar to marmalade, the cooking process can be repeated 3 times, allowing the jam to cool completely. But in this case, the zest must be added at the end of cooking in order to preserve the aroma - the essential ones evaporate when heated.
For those who love mushrooms, but know that this food is heavy and unhealthy, a recipe for zucchini caviar with mushroom flavor is suitable. There are indeed mushrooms in this recipe, but only to create the illusion of a mushroom dish, and the main ingredient is a dietary vegetable from the pumpkin family.
Ingredients:
- Zucchini 1.8 kg
- Onion 600 gr.
- Vegetable oil, deodorized 300 ml
- Mushroom seasoning 20 gr.
- Dried porcini mushrooms (powder) 50 gr.
- Ground black pepper 10 gr.
- Table vinegar 75 ml
- Salt to taste
Preparation:
- Wash the vegetables, peel and cut into small cubes.
- Fry in a frying pan until golden brown in vegetable oil. Add pepper, seasoning, chopped porcini mushrooms. If necessary, add salt. At the end of simmering, add vinegar and stir.
- Warm up sterile jars. Pack hot caviar into jars and seal immediately. Pasteurization time for 0.5 liter jars is 30 minutes.
Cooking tips!
- If desired, you can add chopped dill and carrots to the dish.
- For this dish, choose zucchini with firm flesh that is not overripe.
- If you have free time and a lot of patience, you can surprise your guests or loved ones with an unusual cut of zucchini for mushroom-flavored caviar. Mushrooms are often cut into slices - cut the zucchini into slices lengthwise, and then use a mushroom cookie cutter to squeeze out shaped pieces from the pulp. Watching the surprise of guests trying such a treat is very interesting!
The following recipe for zucchini preparation is an analogy of the spicy Caucasian appetizer made from eggplant. These vegetables have no botanical similarities, but the tangy dressing makes their differences completely invisible.
Ingredients:
- Zucchini 3 kg
- Red hot pepper 2 pcs.
- Garlic 150 gr.
- Vinegar 9% 180 ml
- Salt 30 gr.
- Parsley and cilantro 100 gr.
- Oil for frying
Preparation:
- Cut the prepared zucchini into slices. Fry until golden brown.
- Grind the garlic, pepper into a paste, chop the herbs. Combine the ingredients, add vinegar and salt. Stir.
- Place the fried zucchini in jars, coating each layer with spicy dressing.
- Place jars filled up to the shoulders in boiling water. Pasteurization time for jars with a capacity of 0.5 liters is 20 minutes.
The second option for a spicy snack could be a set of vegetables: baked tomatoes, carrots and zucchini. Vegetables can also be grilled instead of frying.
Let's be honest, Asian cuisine is not for everybody. Not every gourmet will agree to put their digestive system to the test because of the peculiar spicy dressings. But you don’t need to do this! It is enough to adjust the amount of hot spices to taste, while maintaining the style of Korean cuisine, which has found many fans in the CIS, thanks to simple technology, extravagant dressing and a cheap, affordable set of vegetables.
For a spicy and fresh zucchini salad, in Korean, you will need a special grater and shredder and improvisation - each housewife will determine the number of components and spices independently, based on the family’s taste preferences.
Ingredients:
- Carrot
- Salad pepper
- Onion
- Zucchini
- Garlic
For the spicy dressing:
- Chili pepper (or cayenne), powder
- Sugar
- Roasted sesame
- Mustard seeds
- Soy sauce
- Vinegar
- Vegetable oil
Special cooking tips! The volume of table vinegar (9%) should be at least 3% of the total mass of the workpiece. Otherwise, the salad will have to be sterilized, and heat treatment of vegetable salads contradicts the basic principle of their preparation. Balance the taste of the dressing so that salt, sugar, pepper and acid are felt equally - this is the basic principle of Asian cuisine. Don't forget to pay attention to the beauty of the cut.
Preparation:
- Chop all prepared vegetables into thin and long strips.
- Combine them in a container that is resistant to oxidation. Add chopped garlic.
- Boil water, add salt and sugar, mustard, sesame seeds. Then cool to room temperature and add the rest of the dressing ingredients.
- Carefully add the hot peppers, in parts, to the dressing last.
- Pour the marinade over the vegetables and pack the finished salad into jars. It is preferable to store the workpiece in the basement or on the top shelf of the refrigerator.
If you absolutely don’t have time to preserve zucchini, then simply cut them into cubes, circles, plates, strips - for all the dishes that you often prepare, and freeze them. It will come in handy!
Zucchini “Chili Rings” for the winter video
Zucchini salad with parsley and hot pepper.
Ingredients:
- 500 g zucchini
- 50 g parsley
- 30 g garlic
- 10 g fresh hot pepper
- 70 ml vegetable oil
- 20 ml 9% vinegar
- 15 g salt
- 2 g ground black pepper
Cooking method:
To prepare this salad, zucchini should be cut into thin strips and lightly squeezed. Finely chop the parsley, garlic and hot pepper and add to the zucchini. Sprinkle with salt and pepper, pour over oil, stir, leave for 2 hours. Then transfer to jars along with the released juice. Pour in vinegar, cover with a lid and sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and let cool.
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Salad of zucchini, carrots and bell peppers.
Ingredients:
- 2.5 kg zucchini
- 300 g
- 300 g bell pepper
- 50 g garlic
- 150 ml vegetable oil
- 75-100 ml 9% vinegar
- 75-100 g sugar
- 30-50 g salt
- dill and parsley
- ground black pepper and other spices to taste
Cooking method:
Cut carrots, bell peppers and young zucchini into strips (the skins of the zucchini may not be cut off. Pour oil into a saucepan, add vegetables, cover, simmer for 15-20 minutes. Add salt, sugar, spices, chopped herbs and garlic, simmer for another 5- 7 minutes Pour in vinegar, stir, bring to a boil. Hot zucchini salad for preparing for the winter should be placed in jars, rolled up, and wrapped until cool.
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Ingredients:
- 1 kg zucchini
- 100 g carrots
- 100 g red bell pepper
- 50 g garlic
- 20 g fresh hot pepper
- 50 g each dill and parsley
- 100 ml 9% vinegar
- 50 ml vegetable oil
- 25 g sugar
- 15 g salt
For the marinade:
- 500 ml water
- 50 ml 9% vinegar
- 20 g salt
Cooking method:
The recipe for this salad for preparing zucchini for the winter is to mince bell and hot peppers, carrots, garlic, dill and parsley. Add oil, salt, sugar, vinegar, cook for 20 minutes after boiling. Cut young zucchini into slices, peel old ones first. Mix the ingredients for the marinade and bring to a boil. Place the zucchini in the marinade and cook for 5 minutes after boiling. Place zucchini and vegetable mixture into prepared jars in layers, compacting each layer with a spoon. Pour boiling marinade over. Roll up jars with homemade zucchini and wrap until cool.
STEP #1 
STEP #2
STEP #3 
STEP #4
STEP #5 
STEP #6
Ingredients:
- 3 kg zucchini
- 2.5 kg carrots
- 100 g garlic
- 500 ml chili ketchup
- 200 ml vegetable oil
- 100 ml 9% vinegar
- 150-200 g sugar
- 50-60 g salt
- 5-7 g ground hot pepper
Cooking method:
Wash the zucchini thoroughly and cut into thin long slices. Pass the carrots and garlic through a meat grinder, place in a saucepan, add vegetable oil, simmer for 5 minutes. Then add ketchup, salt, sugar and hot pepper, bring to a boil. Place zucchini into the boiling mixture and simmer for 20 minutes after boiling, stirring occasionally. Pour in vinegar, simmer for another 2 minutes. Place the hot zucchini mixture into sterilized jars. Roll up, turn over and wrap until cool.
Ingredients:
- 3 kg zucchini
- 400 g
- 100 g garlic
- 50 g fresh hot pepper
- 1.5 liters of tomato juice
- 200 ml vegetable oil
- 100 ml 9% vinegar
- 200 g sugar
- 50-70 g salt
- 30 g prepared mustard
Cooking method:
The recipe for this zucchini preparation is rightfully considered one of the most delicious. To prepare it, you need to peel the zucchini, cut it lengthwise into long slices about 1 cm thick. Combine tomato juice, sugar, salt, vegetable oil, vinegar, mustard. Add garlic, hot and bell peppers, chopped in a blender, and bring the mixture to a boil. Place the zucchini in it and simmer for 40 minutes from the moment it boils. Then place the zucchini along with the sauce into sterilized jars. Roll up, turn over and wrap until cool.
Ingredients:
- 2 kg zucchini
- 700 g bell pepper
- 1 kg onions
- 200 ml vegetable oil
- 100 ml 9% vinegar
- 150 g sugar
- 60 g salt
- spices to taste
Cooking method:
To prepare for the winter, zucchini should be cut into strips, onions and bell peppers into half rings. Grind the tomatoes using a meat grinder or blender. Mix oil, vinegar, salt and sugar in a saucepan and bring to a boil. Place zucchini in boiling liquid and 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. Place the hot salad into jars, roll up and wrap until cool.
Ingredients:
- 1 kg zucchini
- 100 g carrots
- 20 -30 g garlic
- 15 ml 9% vinegar
- 20 ml vegetable oil
- 20 g salt
- 20 g sugar
- ground black pepper to taste
Cooking method:
To use this recipe, zucchini must be cut into slices. Cut the carrots into thin strips or grate them. Pass the garlic through a press. Combine all the vegetables, add the remaining ingredients and leave for 30 minutes. Then put into jars along with the released juice. Sterilize 0.5 liter jars for 10-15 minutes, 1 liter jars for 15-20 minutes. Roll up, turn over and wrap until cool.
Ingredients:
- 3 kg zucchini
- 500 g carrots
- 500 g onions
- 500 g bell pepper
- 50 g garlic
- 200 ml vegetable oil
- 100 ml 9% vinegar
- 90 g salt
- 50 g sugar
- 10 g seasoning for Korean carrots
Cooking method:
Grate zucchini and carrots on a Korean vegetable grater. Cut the onion into half rings, the bell pepper into strips, pass the garlic through a press. Combine all vegetables. Heat the seasonings in a dry frying pan 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 along with the released juice into sterilized jars. Sterilize 0.5 liter jars for 7-10 minutes, 1 liter jars for 15-20 minutes. Roll up the delicious zucchini preparation, turn it over and let cool.
Look how delicious zucchini preparations for the winter look in this selection of photos:
Zucchini in tomato sauce.
Ingredients:
- 1.5 kg young zucchini
- 30 g garlic
- 250 ml tomato sauce
- 50 ml 9% vinegar
- 100 ml vegetable oil
- 50-100 g sugar, salt to taste
Cooking method:
For this recipe, one of the best preparations for the winter, zucchini needs to be cut into slices. Mix tomato sauce, chopped garlic, vegetable oil, vinegar, salt and sugar, bring to a boil over low heat. Add zucchini to the sauce and simmer for 30 minutes. Then place in sterilized jars, roll up, turn over and wrap until cool.
Zucchini in vegetable marinade.
Ingredients:
- 1.5 kg young zucchini
- 1 kg tomatoes
- 300 g carrots
- 300 g onion
- 200 g garlic
- 250 ml vegetable oil
- 100 ml 9% vinegar
- 60 g salt
- 100 g sugar
- hot pepper to taste
Cooking method:
Peel the zucchini, remove the seeds, cut as desired. Pass the remaining vegetables through a meat grinder or chop using a blender. Transfer the vegetable mass to a saucepan, add oil, vinegar, salt, sugar, hot pepper, bring to a boil and cook over low heat for 10-15 minutes. Place the zucchini in a saucepan and simmer for 15 minutes after boiling, stirring occasionally. Place the delicious zucchini preparation into jars for the winter, roll it up, turn it over and wrap it until it cools.
Ingredients:
- 1.5 kg young zucchini
- 50 g dill
- 20 g garlic
- 100 ml vegetable oil
- 100 ml 9% vinegar
- 30 g salt
- 50 g sugar
- 5 g ground black pepper
Cooking method:
To prepare zucchini for the winter in jars according to this recipe, the vegetables need to be peeled and seeded, cut into slices or cubes. Add chopped herbs, garlic, salt, sugar, ground black pepper, oil and vinegar, leave for 3 hours. Then put together with the released liquid into 0.5 liter jars, sterilize for 10 minutes. Roll up the winter zucchini preparation, turn it over and let cool.
Ingredients:
- 1.5 kg young zucchini
- 500 g bell pepper
- 500 g tomatoes
- 100 g onions
- 30 g garlic
- 100 ml vegetable oil
- 50 ml 9% vinegar
- 100 g sugar
- 40 g salt
- spices to taste
Cooking method:
Pass the tomatoes and garlic through a meat grinder or chop using a blender. Wash the zucchini thoroughly, cut into 2 x 2 cm cubes. Peel the bell pepper from seeds and stalks, cut into the same cubes. Cut the onion into small cubes and fry in vegetable oil. Add bell pepper and zucchini, fry for 2 minutes, stirring. Add the tomato, bring to a boil, add salt, sugar, spices, simmer over low heat under the lid for 20 minutes. Pour in vinegar, simmer for another 5 minutes. Place the delicious zucchini prepared according to this recipe into sterilized jars, roll up and wrap until cool.
Ingredients:
- 1 kg young zucchini
- 600 g tomatoes
- 200 g bell pepper
- 10g fresh hot pepper
- 20 g garlic
- 100 ml vegetable oil
- 30 ml 9% vinegar
- 50-80 g sugar
- 20-30 g salt
Cooking method:
For this simple recipe for zucchini preparations, you need to chop the tomatoes, heat them over low heat and rub them through a sieve. Add vegetable oil, sugar, salt, bring to a boil. Cut the zucchini and bell pepper into cubes, place in boiling tomatoes and simmer for 20 minutes. Add chopped garlic and hot pepper, pour in vinegar, stir and cook for another 5 minutes. To preserve zucchini preparations for the winter, the boiling mixture must be placed in sterilized jars, rolled up, turned over and wrapped until it cools.
Ingredients:
- 2 kg young zucchini
- 1 kg eggplants
- 1 kg tomatoes
- 1 kg bell pepper
- 20-25 g fresh hot pepper
- 30 g garlic
- 50 ml 9% vinegar
- 60 ml vegetable oil
- 75 g sugar
- 40 g salt
- ground black pepper to taste
Cooking method:
To prepare a delicious zucchini preparation for the winter according to this recipe, you need to mince tomatoes, bell and hot peppers, and garlic. Add vegetable oil, vinegar, salt, sugar and black pepper to the vegetable mass and bring to a boil. Wash the zucchini and eggplant thoroughly, peel, cut into cubes, place in boiling sauce, simmer for 20-25 minutes. Place the boiling mixture into sterilized jars. Immediately roll up, turn over and wrap until cool.
Ingredients:
- 1 kg young zucchini
- 1 kg eggplants
- 500 g carrots
- 500 g bell pepper
- 500 g onions
- 500 g tomatoes
- 50 g garlic
- 20 g fresh hot pepper
- 15 ml 9% vinegar
- 200 ml vegetable oil
- 40-50 g salt
- bay leaf and ground black pepper to taste
Cooking method:
Chop the tomatoes, warm them up and rub them through a sieve. Wash the zucchini, eggplant and bell pepper thoroughly and cut into cubes. Grate the carrots. Finely chop the onion. Fry eggplants and zucchini separately in vegetable oil. Stew the onion with carrots and bell pepper. Combine all vegetables in a saucepan. Add tomato, finely chopped hot pepper, garlic, salt and spices, simmer for 15-20 minutes. Pour in vinegar and stir. Place the hot preparation of young zucchini for the winter in sterilized jars, roll it up, turn it over and wrap it until it cools.
Ingredients:
- 3 kg young zucchini
- 50 g garlic
- 50 g sugar
- 30 g salt
- 100 ml 9% vinegar
- 100 ml vegetable oil
- 5-7 g ground black pepper
Cooking method:
To prepare this, one of the most delicious preparations, zucchini needs to be peeled, cut into circles about 1 cm thick. Cut each circle into 2-4 parts, cut out the seeds. Add garlic, salt, sugar, ground black pepper, passed through a press, mix well, pour in vinegar and oil. Leave for 3-4 hours. Then put into jars along with the released juice. Sterilize jars with a volume of 0.5 liters for 10 minutes, 1 liter - 1 5-20 minutes. Roll up, turn over and wrap until cool.
Ingredients:
- 1.5-2 kg of young zucchini
- 100-120 ml vegetable oil
- 15 g garlic
- 10-12 g salt
- 40 ml 9% vinegar
- parsley and dill
Cooking method:
For such a simple preparation for the winter, zucchini should be cut into slices no more than 2 cm thick, fry in vegetable oil on both sides until golden brown. Chop the garlic and herbs. Pour 25 ml of calcined vegetable oil and 20 ml of vinegar into the bottom of dry 0.5 liter jars. Add herbs, salt and garlic. Then add the zucchini. Sterilize 0.5 liter jars for 20 minutes. Then roll up and turn upside down until cool.
Here you can see a selection of photos for recipes for zucchini preparations for the winter presented on this page:
Zucchini caviar with tomato sauce.
Ingredients:
- 1 kg zucchini
- 500 ml tomato sauce
- 60-70 ml vegetable oil
- salt to taste
Cooking method:
To prepare such squash caviar, vegetables must be thoroughly washed, cut into small cubes, and fried in vegetable oil until tender. Add tomato sauce, salt, stir, bring to a boil. Place hot caviar into 0.5 liter jars, cover with lids, and sterilize for 20 minutes. Then roll up and wrap until cool.
Zucchini caviar with mayonnaise.
Ingredients:
- 3 kg zucchini
- 500 g onions
- 250 g tomato paste
- 200 g high fat mayonnaise
- 30-50 g salt
- 50 g sugar
- 30 ml 9% vinegar
- 100 ml vegetable oil
- ground black and hot pepper to taste
Cooking method:
Peel the zucchini, cut into cubes, add a little oil and simmer covered over low heat for about 30 minutes. Drain off excess liquid. Finely chop the onion, fry in oil until soft, do not fry. For this one of the most delicious preparations for the winter, you need to combine zucchini, onions, tomato paste, mayonnaise and simmer over low heat, stirring, until the liquid evaporates (about 1.5 hours). Then grind the mass until smooth, add salt, sugar, vinegar, spices, simmer for another 10-15 minutes. Place hot caviar into prepared jars, roll up and wrap until cool.
Ingredients:
- 2.5 kg zucchini
- 400-500 g onions
- 50 g garlic
- 200 g tomato paste
- 50 ml vegetable oil
- 30-50 g salt
- 25 g sugar
- 20 ml 9% vinegar
Cooking method:
To prepare squash caviar for the winter, vegetables need to be peeled, grated, lightly squeezed and simmered under a lid until the liquid evaporates. Finely chop the onion and fry in oil until soft. Transfer to the zucchini and simmer everything together for 20-30 minutes. Add tomato paste, simmer, stirring, 20 minutes. Add sugar, salt, chopped garlic, simmer for 10 minutes. Mash the mixture until smooth, add vinegar, stir and remove from heat. Place hot caviar into jars, roll up and wrap until cool.
Ingredients:
- 1 kg zucchini
- 30-40 g garlic
- 100 ml vegetable oil
- 40 ml 9% vinegar
- 15-20 g salt
- spices to taste
Cooking method:
To prepare this recipe for the winter, the zucchini must be thoroughly washed, cut into small cubes, lightly squeezed and fried in vegetable oil until tender. Pass the fried zucchini through a meat grinder or chop using a blender. Add salt, pressed garlic, spices, pour in vinegar, stir and bring to a boil. Place boiling caviar into 0.5 liter jars and sterilize for 25 minutes. Then roll up and wrap until cool.
Cooking method:Grate the zucchini and carrots on a fine or medium grater. Finely chop the onion. Squeeze the zucchini and simmer covered for 20-30 minutes. Fry the onion in oil until soft, add the carrots and fry, stirring, for 10 minutes. Combine with zucchini, add chopped garlic, dill, salt, sugar, spices, simmer all together for 10 minutes. Grind the mixture using a blender, put it on the fire again, bring to a boil, pour in vinegar, stir. To prepare hot squash caviar for the winter according to this recipe, you need to put it in jars, roll it up and wrap it until it cools.
Ingredients:
- 2 kg zucchini
- 500 g bell pepper
- 500 g carrots
- 500 g onions
- 30 g garlic
- 30 g salt
- 50 ml vegetable oil
Cooking method:
Chop all vegetables as desired. Pour oil into a deep thick-walled saucepan or cauldron, add onions and carrots, simmer under the lid for 15 minutes. Add peppers and zucchini, simmer for another 15 minutes. Then grind the mass using a blender, put it back on the fire, add salt, and simmer without a lid until the excess liquid evaporates. Add chopped garlic, simmer for 5-7 minutes. Place hot caviar into jars and sterilize: 0.5 liter jars - 7-10 minutes, 1 liter - 12 - 15 minutes. Then this simple zucchini preparation needs to be rolled up and wrapped until it cools.
Ingredients:
- 800 g zucchini
- 300 g pumpkin
- 500 g tomatoes
- 200 g carrots
- 200 g onions
- 15-20 g garlic
- vegetable oil for frying
- salt to taste
Cooking method:
To prepare squash caviar for the winter according to this recipe, you need to grate the pumpkin pulp, zucchini and carrots. Finely chop the onion. Peel the tomatoes and chop as desired. Heat oil in a saucepan, add onion, fry until golden brown. Add zucchini, pumpkin, carrots, fry, stirring, 2 minutes. Place the tomatoes, cover and simmer for 30-40 minutes. Add chopped garlic, salt, after 5 minutes remove from heat. Place hot caviar into sterilized jars, roll up and wrap until cool.
Ingredients:
- 1.5 kg zucchini
- 1 kg tomatoes
- 200 g carrots
- 200 g onions
- 40 g garlic
- 100 ml vegetable oil
- 15 ml 9% vinegar
- 40 g salt
- 40 g sugar
- ground black pepper to taste
Cooking method:
To make this homemade zucchini preparation for the winter, all vegetables, except garlic, need to be put through a meat grinder and placed in a saucepan. Add vegetable oil, salt, sugar, simmer until excess liquid evaporates (about 2 hours). Add chopped garlic, ground pepper and vinegar, stir, bring to a boil. Place hot caviar into sterilized jars, roll up and wrap until cool.
Ingredients:
- 1.5 kg green tomatoes
- 1 kg zucchini
- 150-200 g bell pepper
- 700 g carrots
- 350-400 g onions
- 70-80 ml vegetable oil
- 15 ml 9% vinegar
- 30 g salt
- ground hot and black pepper
- bay leaf to taste
Cooking method:
For this simple recipe for preparing for the winter, you need to peel the zucchini, cut out the stems and damaged areas of green tomatoes. Pass all vegetables through a meat grinder or grind in a blender. Add vegetable oil, salt, spices, simmer over low heat for 1.5-2 hours. Pour in vinegar, stir and remove from heat. Place hot caviar into sterilized jars, roll up and wrap until cool.
Ingredients:
- 1 kg zucchini
- 600-700 g eggplants
- 300 g tomatoes
- 200 g bell pepper
- 100 g carrots
- 100 g onions
- 15 ml 9% vinegar
- vegetable oil for frying
- salt and ground black pepper to taste
Cooking method:
To make winter zucchini according to this recipe, all vegetables need to be peeled and cut into small cubes. Salt the eggplants, leave for 15 minutes, then squeeze out the released juice. Fry the prepared eggplants in oil. Fry the zucchini separately. In another pan, fry the onion with carrots and bell pepper. Combine all the fried vegetables, add tomatoes, salt, ground pepper, simmer covered for 15 minutes. Pour in vinegar, stir and remove from heat. Place the hot caviar into sterilized jars, roll them up and wrap them until they cool.
Ingredients:
- 1 kg zucchini
- 500 g tomatoes
- 150-200 g bell pepper
- 350 g apples
- 150 g carrots
- 300 g onions
- 50 g garlic
- 70 ml 9% vinegar
- 70 ml vegetable oil
- 30 g sugar
- 20-25 g salt
- ground black pepper to taste
Cooking method:
Peel vegetables and apples. Grate the zucchini, leave for 5-10 minutes, then squeeze out excess liquid. Grind tomatoes, bell peppers, apples, carrots and onions through a meat grinder or chop using a blender. Add zucchini, vegetable oil, sugar, salt, ground pepper, bring to a boil and simmer for 20-30 minutes. Pour in vinegar, add garlic pressed through a press, mix thoroughly, simmer for 2-3 minutes. To prepare it at home for the winter, hot squash caviar should be placed in sterilized jars, rolled up and wrapped until it cools.
Below are photos for recipes for zucchini preparations:
Oh, what a miracle these zucchini are! Tasty and healthy. And how many dishes can be prepared from them - vegetable stew, pancakes, fried in batter, and stuffed - choose according to your taste. But, unfortunately, the youth of squash is short, they do not last long, and therefore housewives have gotten the hang of cooking zucchini for the winter. Zucchini is pickled, salted, fermented, prepared into salads, snacks, caviar, and even made into jam and candied fruits. Truly a versatile vegetable! We offer you several interesting recipes.
Pickled zucchini
Ingredients:
1 kg of young zucchini,
1 liter of water,
100 ml apple cider vinegar,
100 g sugar,
1.5 tbsp. salt,
3 black peppercorns,
2 carnations,
coriander seeds, dill.
Preparation:
Wash the zucchini, cut in half lengthwise. Wash the dill and dry. Prepare the marinade: add sugar, salt and vinegar to the water, bring to a boil, remove from heat. Place the zucchini in sterilized jars along with dill sprigs, add spices and pour boiling marinade (leave the remaining marinade). Cover the jars and leave for 1 day. Then add the remaining marinade, close the jars and store in a cool place.
Country-style pickled zucchini
Ingredie
nts:
1 kg zucchini,
30 g dill,
10 cloves of garlic,
1 pod of hot pepper,
3-5 peas of allspice,
75-90 g salt,
70-75 g 9% vinegar,
1 liter of water.
Preparation:
Wash young zucchini up to 15 cm long, cut off the stalk, cut into slices 1.5 cm thick. Chop the dill, cut the pepper and garlic lengthwise into several pieces. Place the prepared spices and herbs on the bottom of the jars, fill them tightly with zucchini. Dissolve salt in boiling water, add vinegar and pour into jars. Sterilize jars in boiling water: half-liter jars - 12 minutes, liter jars - 15 minutes. Roll up.
The following recipes will be of interest to spicy food lovers.
Pickled spicy zucchini
For 1 liter of water: 450-600 ml of 9% vinegar, 15 g of black currant leaves, 1-2 bay leaves, 5-7 pcs. cloves and black pepper.
Preparation:
Peel young zucchini with unripe seeds and dense pulp, remove the core, cut into cubes 2-3 cm in size. Blanch the zucchini in boiling water for 5-7 minutes and immediately cool in cold water. Prepare the marinade - dissolve sugar and salt in boiling water, add spices, vinegar, remove from heat. Fill the jars and pour over the hot marinade. Pasteurize half-liter jars for 15 minutes, liter and two-liter jars for 20 minutes. Roll up.
Spicy zucchini appetizer
Ingredients:
4 kg zucchini,
1 stack tomato paste,
1 stack vegetable oil,
1 stack chopped garlic,
2 tbsp. salt,
3 tbsp. vinegar.
Preparation:
Peel the zucchini, cut into cubes, mix with oil and tomato paste and simmer for 40 minutes. 5 minutes before the end, add vinegar and garlic. Roll up.
Spicy zucchini appetizer
Ingredients:
3 kg zucchini,
4 sweet peppers,
2-4 hot peppers,
3 cloves of garlic,
400 g tomato paste,
200 g vegetable oil,
4 onions,
600 g carrots,
200 g sugar,
200 g 5% vinegar,
1 tbsp. salt.
Preparation:
Cut the zucchini into strips, chop the garlic, sweet and bitter peppers. Dilute the tomato paste with water to a liter, pour over the zucchini. Separately, fry onions and carrots in a frying pan, mix with zucchini, add sugar, salt and simmer for 15-20 minutes until soft. Then add vinegar, boil for 5 minutes and pour into jars. Roll up, cover with a blanket and let cool.
Ingredients:
3 kg zucchini,
1 stack vegetable oil,
10 tbsp. tomato paste,
3.5 tbsp. salt,
3 tsp ground black pepper,
4.5 tbsp. 9% vinegar,
2 heads of garlic,
1-2 hot peppers,
a bunch of dill or parsley.
Preparation:
Pass the peeled zucchini through a meat grinder and leave for a couple of hours. Transfer to an enamel pan, add oil, tomato paste, salt, pepper, simmer for 1.5 hours. Dilute the vinegar in a glass of water, add to the zucchini, add garlic and herbs, and simmer for another 10 minutes. Place into jars and roll up.
Zucchini in Lithuanian style
Ingredients:
3 kg zucchini,
1 stack salt,
1 stack vegetable oil,
1.5 cups sugar,
1 stack 9% vinegar,
½ cup grated garlic.
Preparation:
Peel the zucchini, cut into cubes, sprinkle with salt and leave for 2 hours. Prepare the marinade: boil vegetable oil with sugar and garlic, add vinegar, boil. Squeeze the juice from the zucchini, put it in jars, and pour boiling marinade over it. Sterilize: liter - 10 minutes, three-liter - 20 minutes. Roll up, wrap up.
There are many zucchini salads, but perhaps the most famous is "Mother-in-law's tongue".
Ingredients:
2 kg peeled zucchini,
1 kg of tomatoes,
4 things. sweet pepper,
2 heads of garlic,
1 hot pepper,
1 stack unrefined vegetable oil,
1 stack Sahara,
2 tbsp. salt,
2 tsp vinegar.
Preparation:
Cut the zucchini into thin long strips - “tongues”. Grind all other products through a meat grinder, add butter, sugar, salt and vinegar. Place on fire, bring to a boil, add zucchini to this mixture, cook for 40 minutes, place hot in sterilized half-liter jars and roll up. Wrap up and cool.
Zucchini in Ukrainian
Ingredients:
1 kg peeled zucchini,
100 ml vegetable oil,
20 g garlic,
10 g dill and parsley,
60 ml table vinegar.
Preparation:
Peel young zucchini, cut into slices, fry in vegetable oil until golden brown. Grind the garlic in a mortar, place it on the bottom of the jars, add salt, pour in oil, vinegar, and pack the zucchini tightly. Sterilize half-liter jars for 25 minutes, liter jars for 45 minutes. Roll up.
Zucchini salad
Ingredients:
5 kg zucchini,
0.5 liters of oil,
300 ml 9% vinegar,
200 g sugar,
200 g garlic,
1 hot pepper,
3 tbsp. salt.
Preparation:
Peel the zucchini and cut into thin slices. Place dill, parsley, zucchini, salt, vinegar, oil on the bottom of the pan and cook over low heat for 20 minutes from the moment it boils. Then add garlic, hot pepper, boil for 3 minutes, put into jars and roll up.
Zucchini lecho
Ingredients for one three-liter jar:
1.5 kg zucchini,
6 pcs. sweet pepper,
6 onions,
1 kg red tomatoes,
2/3 stack. vegetable oil,
2/3 stack. Sahara,
2 tbsp. salt,
½ cup 9% vinegar.
Preparation:
Cut the zucchini and pepper into strips, the onion into half rings, and mince the tomatoes. Prepare the marinade: mix oil, sugar, salt and vinegar, boil. Place in the boiling marinade one by one: boil zucchini for 15 minutes, cook onion for 5 minutes, cook pepper for 5 minutes, cook tomatoes for 5-10 minutes. Place the prepared salad in sterilized jars and roll up.
Squash Cavier
Ingredients:
2 large zucchini,
2 carrots,
1 kg of tomatoes,
10 cloves of garlic,
1 tbsp. vegetable oil,
salt and pepper to taste.
Preparation:
Peel all the vegetables, pass through a meat grinder, place in a basin or wide pan and simmer until the liquid boils away. Then add vegetable oil, salt, sugar and crushed garlic, mix and simmer for another 10 minutes. Place in sterilized jars and seal.
Squash caviar with celery
Ingredients:
1 kg zucchini,
1 celery with stalks and leaves,
100 g tomato paste,
salt to taste.
Preparation:
Peel the zucchini, pass through a meat grinder, place in a mold and finish in the oven. Cut the celery into small strips and fry in vegetable oil along with the cuttings and leaves. 10 minutes before the caviar is ready, add celery, sauteed tomato paste, salt and put it in the oven. Pack the finished mixture into jars and sterilize for 30 minutes. Roll up.
Jam and candied zucchini is a very interesting way to preserve zucchini for the winter. Jam has a pleasant, delicate taste, and candied fruits can be an excellent alternative to sweets.
Zucchini jam with lemon
For 1 kg of zucchini - 1 kg of sugar, ½ cup. water, 1 lemon. Prepare a syrup from sugar and water, add zucchini, cut into small cubes, into it. Cook from the moment of boiling for 30 minutes, add the lemon minced through a meat grinder (remove the seeds, they are bitter), cook for another 15 minutes. Store as usual jam.
Zucchini jam with oranges
For 1 kg of zucchini - 800-900 g of sugar, 1 orange.
Remove the core from medium-ripe zucchini; do not peel the skin. Slice the oranges, remove the seeds, do not remove the peel. Pass everything through a meat grinder. Add sugar and cook like regular jam, skimming off the foam. You can boil it, leave it overnight, boil it again the next day to the desired thickness and roll it up.
Candied zucchini
Ingredients:
1 kg zucchini,
200 g sugar,
1 lemon or orange
4 tbsp. liquid honey.
Preparation:
Peel the zucchini, cut into cubes, add sugar and leave overnight. In the morning, drain the juice. Scald the lemon, remove the seeds and grind in a blender along with the peel. Mix lemon with zucchini juice, add honey, heat to a boil and cook for 2-3 minutes over medium heat. Strain, pour over the zucchini, stir and cook until the syrup thickens, stirring. Place on a baking sheet and dry in the oven over low heat with the door ajar. Leave the finished candied fruits on a baking sheet for a day, scattering them so that they do not touch each other. Candied fruits should be stored in a dry place.
Salted zucchini
Ingredients:
10 kg of zucchini (no more than 15 cm long, 4-5 cm in girth),
300 g dill,
50 g horseradish root,
2 pods of hot pepper,
2-3 cloves of garlic,
Filling: for 1 liter of water - 70-80 g of salt, dill and tarragon, black currant and cherry leaves.
Preparation:
Wash zucchini with dense pulp and soak for 2-3 hours in cold water. Prepare a container (barrel or enamel tank). Place half of all the seasonings on the bottom of the container, place the zucchini tightly, and sprinkle the remaining seasonings on top. Pour in excess brine, place a wooden circle and press down. Cover the dishes with a clean cloth and keep at room temperature until fermentation begins. Then transfer to a cellar or basement with a temperature of 0-1ºС. After 10-15 days, add brine and close the lid tightly.
Pickled zucchini
Ingredients:
2 kg zucchini,
3-4 heads of garlic,
80 g salt,
10 g sugar,
4-5 pcs. bay leaf,
10 black peppercorns,
10 peas of allspice,
1 tsp coriander seeds,
1 liter of water.
Preparation:
Peel the zucchini from the skin and core, cut into circles 2-3 cm thick. If the zucchini is very large, then each circle should be cut into 2-4 parts. Prepare a brine from water, salt and sugar, bring to a boil, boil for 3 minutes, add spices (except garlic) and cook for another 5 minutes. Cool. Place the prepared zucchini in sterilized jars, sprinkling each layer with garlic. Pour warm brine, cover with lids and let brew at room temperature for 2-3 days. Then sterilize the jars (half-liter jars - 10 minutes, liter jars - 20 minutes), close with plastic lids. Store in the refrigerator or cellar.
As you can see, winter zucchini can be prepared in many interesting and tasty ways!
Larisa Shuftaykina
