Canned zucchini with bell peppers - a very tasty recipe with step-by-step photos for the winter without sterilization. Delicious preparations of zucchini and tomatoes for the winter. Marinated zucchini with peppers and tomatoes.

Hello my dear friends! I continue the topic of preparing for the winter. And today I’ll tell you about salads with zucchini, canned in a variety of ways and with different ingredients. But at the same time they all turn out very tasty.

Another thing I like about these recipes is that they are prepared quite quickly and can be stored without problems in an apartment. If there was a place, we’d find something to put there. If you love this vegetable, I recommend you amazingly delicious recipes from them. Together with some side dish of potatoes and meat, for example, they will go wonderfully on the dinner table in winter.

Why, at the dinner table, it’s not a shame to display such salads on the festive table and treat guests. Without undue modesty, my guests always praise these preparations. I just choose the best methods for myself, which I will share with you today.

And although the young vegetable is more tender and does not need to be peeled and seeds removed, it is not necessary to choose it. Just if the skin is already thick, peel it off. And cut out large seeds from the core.

This preparation option is my favorite, it is the one I cook with most often. The salad turns out simply amazingly delicious. It's very easy and quick to prepare. Be sure to try it.

Ingredients:

zucchini – 1 kg
sweet pepper – 500 gr
garlic – 7 cloves
tomato paste – 200 gr
bay leaf – 3 pcs.
vegetable oil – 50 ml
black peppercorns – 6 pcs.
allspice peas – 4 pcs.
vinegar 9% - 50 ml
sugar – 2 tablespoons
salt – 0.5 tablespoon
water – 300 ml

Cooking method:

1. Rinse the zucchini, peel and remove the seeds. Cut them into cubes and put them in a saucepan.

If your vegetable is young, then you do not need to peel the peel and remove the seeds.

2. Wash the sweet pepper and remove all seeds and membranes inside. Cut them into the same cubes and place them in a saucepan with the zucchini.

3. Add sugar, salt, vegetable oil, tomato paste and fill with plain water. Mix everything.

4. Place on the stove and bring to a boil. Then reduce heat and simmer for about 30 minutes. Don't forget to stir occasionally so that nothing burns.

5. After half an hour, the vegetables will already become soft. Add to them finely chopped garlic, broken bay leaves and allspice and black peppercorns. Mix everything and simmer for another 2 minutes. At the very end, pour vinegar, stir and turn off the heat.

6. Place everything in sterile jars so that bay leaves and peppercorns get into each jar. Then cover the jars with lids and roll up. Place in a warm place and cover with a blanket. Leave them like this until they are completely cool.

You will get a very wonderful salad with a slightly sweet taste and slight sourness. What I love most. I hope you like it too.

The most delicious salad of zucchini, sweet peppers and tomatoes

An excellent method of preparation, without sterilization. This means that it is done much faster. The salad is called “Yurcha”. In winter, on the New Year's table, such a salad will be just right. Although, why only for New Year’s, it will also not be out of place on an everyday dinner table. Such a snack will always be in place.

Ingredients:

Zucchini - 3 kg
Bell pepper – 1 kg
Tomatoes – 1 kg
Garlic - 3 heads
Dill, parsley - a bunch each
Vegetable oil - 250 ml
Sugar - 200 gr
Salt - 2 tablespoons without a slide
Vinegar 9% – 100 ml

Cooking method:

1. Pass the tomatoes and garlic through a meat grinder and place in a saucepan. Add finely chopped greens to them. This also includes vegetable oil, sugar and salt. Mix everything well and place on low heat.

2. Now let's start chopping the remaining vegetables. Rinse the bell pepper and remove the seeds from inside. Then cut it into strips.

3. Wash the zucchini. Cut off the “butts” on both sides. And cut them into cubes. The size of the cubes is arbitrary, according to your taste.

4. While we were chopping the vegetables, by this time the tomatoes had just begun to boil. Add fire. Send them peppers and zucchini. Stir and bring to a boil. When everything comes to a boil, reduce the heat again and simmer uncovered for 35 minutes, stirring occasionally. A minute before the end of cooking, add vinegar and mix well.

While everything is cooking, you can sterilize the jars, for example in the microwave. Pour some water into the bottom and set for 2 minutes at full power. A very fast method of sterilization. Boil the lids for 5 minutes.

5. Fill all prepared jars to the top with the prepared salad and roll up the lids. Cover with a blanket and leave until completely cool. There is no need to turn them over. Then put the cooled jars into your bins.

From the proposed ingredients you get 9 half liter jars of a wonderful tasty snack for the winter.

Step-by-step recipe with carrots and onions in jars, without sterilization

A very simple recipe that won’t take you much time to prepare. But it is very tasty. A wonderful preparation for the winter. You will not regret.

Ingredients:

Young zucchini - 3 kg
Green onion – 1 kg
Carrots - 1 kg

For the marinade:

Water - 1 l
Sugar - 200 gr
Salt - to taste
Garlic - 4 cloves
Vinegar 9% – 200 ml
Spices - to taste
Vegetable oil - 300 ml

Preparation:

1. Wash the zucchini and cut into small cubes directly with the skin. Peel the carrots and grate them on a coarse grater. Cut the green onions into small pieces. And put it all in an enamel pan.

Green onions can be replaced with onions, then cut them into half rings.

2. Pour water into a saucepan and bring to a boil. Then add sugar, salt and spices. Chop the garlic and also add to the water. Let the marinade simmer a little, then add vinegar. After adding the vinegar, wait until it boils and pour into the salad. Leave to brew for 1-2 hours.

3. Then add vegetable oil there. Stir and place on the stove until it boils. After boiling, cook for another 15 minutes, stirring. After this, pour into prepared sterilized jars.

4. After pouring into jars, roll up the lids. Turn the jars upside down and place them in a warm place, covered with a blanket. Leave it like this until it cools down. Then you can put it in the place where you store all the preparations. And in winter, when you open such a salad and try it, you will feel the taste of summer.

Winter preparations “Mother-in-law’s tongue” - the best recipe

This is the original name for this recipe for our canned vegetables. I think the name comes from a special cut. But let's take things in order.

Ingredients:

Zucchini - 1 kg
Tomatoes – 1 kg
Large bell pepper - 1 pc.
Hot pepper - to taste
Garlic - 5-6 cloves

For the marinade:

Vinegar - 70 ml
Vegetable oil - 100 g
Sugar - 100 gr
Salt - 1 tablespoon

Preparation:

1. Peel the zucchini and cut out the seeds. Cut them into halves and then cut each half into 4 pieces. This will make it easier to cut them. Cut them into large rectangular bars.

2. Grind the tomatoes and peppers in a meat grinder. Pour this paste into a saucepan, add salt, sugar, vegetable oil and put on fire. Wait for it to boil and cook for 7 minutes, stirring occasionally.

3. Then add chopped zucchini there and stir. Bring to a boil again and cook for 30 minutes. You want them to become soft, but not fall apart. Stir them gently. 10 minutes before the end, add finely chopped garlic and pour in vinegar.

4. While hot, place the salad into prepared sterile jars. Wrap the lids, turn the neck down and place in a warm place under a blanket until cool. Then simply put the preserves away in your storage area. You will have a simply delicious winter snack.

Video on how to prepare a Korean-style zucchini and carrot appetizer

Wonderful yummy food for the winter in Korean style. I really like Korean cuisine, so I also preserve vegetables this way for future use. Watch an interesting video recipe for preparing this wonderful preparation.

Ingredients:

Young zucchini - 2 pieces
Carrots - 2 pcs.
Onions - 1 pc.
Large sweet pepper - 1 pc.
Garlic - 5-6 cloves
Fresh herbs - a bunch
Salt - 1 tablespoon
Sugar - 2 tablespoons
Korean seasoning - 1 tablespoon
Ground hot pepper - to taste
Vinegar 9% - 5 tablespoons
Vegetable oil - 100 ml

And let's start watching and preparing a great snack for the winter.

My husband loves this salad the most, but I use, like here, not very spicy Korean seasoning. But this is a matter of taste. Try and evaluate. I'm sure you'll like it.

Cooking “Uncle Bens” from zucchini with tomato paste

But a work colleague recently shared this recipe with me. I've already tasted it, it's simply great. It turned out incredibly tasty. I recommend it to you too.

Ingredients:

Carrots – 500 gr
Onion - 500 gr
Young zucchini - 2.5 kg
Sweet pepper – 500 gr
Tomatoes – 1.5 kg
Water - 1 glass
Vegetable oil - 0.5 cups
Tomato paste - 5-6 tablespoons
Sugar - 0.5 cups
Salt - 1 tablespoon
Vinegar 9% – 0.75 g

Preparation:

1. Let's start with the marinade. Pour sugar and salt into a saucepan with water. Add vegetable oil and vinegar. Add tomato paste, stir and bring to a boil.

2. Peel the carrots and cut into cubes. Add it to the pan with the marinade and cook for 7-10 minutes. Then cut the onion into half rings, add it and simmer for another 10 minutes. Cut the zucchini into large cubes and add to the rest of the vegetables. Simmer with the lid closed for 15 minutes.

If your zucchini is no longer young, then first peel the peel and cut out the seeds.

3. Wash the sweet pepper and remove the seeds, then cut into large cubes. Add it to the pan and continue to simmer for 15 minutes. Lastly, place the finely chopped tomatoes in the pan and simmer for another 25 minutes, then taste. If something tastes missing, add it.

4. When everything is ready, pour into sterilized jars and roll up the lids. Place the jars in a warm place with the neck down, wrap them in a blanket and leave to cool.

You will get a wonderful, tasty salad that is indistinguishable from store-bought. Enjoy trying this delicious treat.

Zucchini for the winter, like milk mushrooms

Try this option too. You will feel the taste of milk mushrooms. A very unusual recipe, but I liked it. This appetizer will fit very harmoniously on a holiday table.

Ingredients:

Zucchini - 3 kg
Salt - 2 tablespoons
Sugar - 6 tablespoons
Vegetable oil - 1 cup
Dill and parsley - a bunch each
Vinegar 9% - 0.5 cups
Garlic - 2-4 cloves

Preparation:

1. Peel the zucchini and remove seeds. Cut into cubes and place in a deep bowl. Add finely chopped herbs and garlic, salt, sugar and ground pepper. Pour in vegetable oil and vinegar. Mix everything well and leave to brew for 3 hours.

2. After this, evenly distribute the salad into sterilized jars. Also distribute the remaining brine into jars. Place the jars in a saucepan with water. Cover them with lids. Put on gas until it boils.

Place a cloth on the bottom of the pan to prevent the jars from breaking. Water should be poured so that there is approximately 1 cm left to the neck of the tank.

3. As soon as the water boils, cover the pan with a lid and leave on the fire for 15 minutes. Then remove the jars and roll up the lids. Turn the jars over, cover with something warm and leave until cool, this will take about a day. In winter you will enjoy amazing taste.

Delicious recipe for zucchini and eggplant appetizers

I can’t help but tell you about this method of preparing for the winter. It turns out to be an awesome salad. The combination of vegetables here is chosen so that the taste is simply excellent. Take the time to prepare it and you will be delighted with it.

Ingredients:

Zucchini - 1 kg
Eggplants – 1 kg
Carrots - 0.5 kg
Vinegar - 9% - 1 tablespoon
Vegetable oil - 200 gr
Sweet bell pepper – 400 gr
Tomatoes – 400 gr
Hot pepper - 1 pc.
Ground black pepper - 1 tablespoon
Salt - 0.5 tablespoon
Garlic – 50 gr
Onions – 500 gr
Dried basil - 20 g
Bay leaf - 3-4 pcs.

Preparation:

1. Peel the zucchini, remove the seeds and cut into small cubes. Wash the eggplant and also cut it. Peel the onion and also cut into cubes. Remove seeds from sweet and hot peppers and chop finely.

2. Grate the carrots on a coarse grater. Make a cross on the top of the tomatoes, pour boiling water over them and peel them. After this, grate on a coarse grater.

3. Heat a frying pan and pour vegetable oil into it. Place the zucchini there. Stirring them occasionally, fry for 15 minutes. Fry the eggplants for 15 minutes in another frying pan.

4. In a third frying pan, fry the onion until golden brown, then add the carrots and fry for 10 minutes. Then add sweet and hot peppers. Stir, cover the pan with a lid and simmer for another 10 minutes.

5. Place the prepared vegetables in a frying pan with the zucchini, pour grated tomatoes on top and mix thoroughly. Then close the lid and simmer for 10 minutes.

6. After this, add another 3 tablespoons of vegetable oil, salt, pepper, basil and bay leaf. And, of course, stir and simmer for another 20 minutes with the lid closed. 5 minutes before readiness, pour 1 tablespoon of vinegar and finely chopped garlic.

7. Place the finished sauté into sterilized jars, roll up the lids and place the bottom up. Cover with a blanket and leave until completely cool. Then store the jars in a dark, cool place.

These are the simple and amazingly delicious recipes I have prepared for you today. I really hope that you will like at least one of them. Choose and prepare yourself wonderful winter snacks.

All of them will perfectly decorate your dinner or holiday table. Relatives and guests will be pleased with the proposed snack. Enjoy your meal!

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.

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!

Good afternoon.

Let's talk again about how to stock up on this wonderful vegetable for the winter. And today I propose the topic of marinating in jars.

In this collection you will find 10 different ways to marinate them on their own and in combination with other vegetables, how to give them a mushroom flavor or highlight your own.

This vegetable generally goes well with others, enriching their taste. And it doesn’t matter which way you prepare them, they are equally good in both forms. And this explains my love for zucchini and a whole section of the site dedicated only to them.

And you will also see that zucchini can be given almost any shape, which will make the preparations not only incredibly tasty, but also interesting and beautiful. After all, in addition to classic cubes and circles, you can wrap rolls, make stars and even bagels with filling.

All these options are not a plowed field for your imagination, provided you have free time and enthusiasm.

Marinating zucchini for the winter in jars without sterilization

Let's start with the simplest recipe with a minimum set of ingredients so that you have an understanding of what general steps you need to follow.

Also, in this option we will do without sterilizing the filled jars, but this does not mean that the jars themselves do not need to be sterilized before use. This is absolutely necessary, otherwise the zucchini will turn sour and the lids will fly off over time.

Zucchini - depending on size 1-3 pieces
Dill umbrella
Garlic - 2 cloves
Bay leaf - 1 piece
Black peppercorns – 8 pcs.
Allspice – 1 piece
Bitter red pepper - 1 ring
Vinegar 70% - 1 tsp.

Marinade for 1 liter of water:

1 heaped tbsp salt
2 tbsp. l without a slide of sugar

Preparation:

1. Place a bay leaf, an umbrella of dill, a small ring of hot pepper (optional) and all other spices into pre-sterilized jars.

2. Fill the jars tightly with zucchini rings, cut a couple of centimeters thick. Somewhere in the middle add garlic.

3. Very carefully pour boiling water into the jars, trying to ensure that the stream hits the zucchini and not the walls. We do everything slowly so that the jars do not burst from a sudden temperature change. Fill them to the very top, cover with sterilized lids and leave for 20 minutes.

4. In the meantime, let's prepare the marinade. It is done simply: dissolve salt and sugar in water, put on fire and bring to a boil. All.

For 2 liter jars of zucchini you need approximately 1 liter of marinade.

5. Drain the water from the cooled jars and pour the marinade up to the hangers. Add 1 tsp to each jar. acetic acid and add marinade to the very top. Then we screw or roll up the lids, turn the jars over, cover them with a blanket and leave them like that until they cool completely.

In the future, store in a cool place.

A quick and tasty recipe for pickled zucchini in a jar

If you don’t like the hassle of pre-sterilizing jars, then you can skip this step. But then it will be necessary to sterilize the already filled jars. Decide for yourself which of these stages is easier for you.

Ingredients for 2 liter jars:

1 kg young zucchini without seeds
50 g dill
4-6 cloves of garlic, 2-3 per jar
8 allspice peas, 4 per jar
30 black peppercorns, 15 per jar
1 liter of water for the marinade (and separately boiling water for heating)
2 tbsp sugar - 50 g
2 tablespoons without a slide of salt - 40g
3 tbsp vinegar 9% - 1.5 tbsp per jar

Preparation:

1. Take clean jars, preferably washed with soda, and fill them with spices and zucchini. At the bottom we put half of the cooked chopped herbs and half of the peppercorns and half of the garlic. Fill the jar with zucchini rings, half a centimeter thick. Place the second half of the spices on top.

Carefully fill the jars with boiling water to the brim, cover with clean metal lids and leave for 10 minutes.

2. At this time, prepare the marinade - dissolve salt and sugar in water, put on fire and bring to a boil.

3. After 10 minutes, drain the water from the jars, pour in vinegar and fill them with boiling marinade.

4. Take a deep pan, put a cotton towel on the bottom, put the jars and fill it with water so that it reaches the hangers of the jars.

Since the jars contain hot marinade, you need to pour hot water into the pan.

Bring the water to a boil and sterilize the jars in boiling water for 10 minutes.

5. Then screw the lids tightly and leave the jars to cool upside down, wrapped in a blanket for about 12 hours.

In the future, store the jars in a cool place.

Zucchini marinated for the winter with carrots in Korean

This method is perfect for overripe zucchini with large seeds.

Ingredients for 1 liter jar:

Zucchini - 1-2 pieces (200 g)
Carrots - 1 pc.
Dill umbrellas - 2 pcs.
Garlic - 2 cloves
Bay leaf - 1 piece
Peppercorns
Allspice
Hot capsicum - 1 small ring
Vinegar 9% - 2 tbsp. l

Marinade for 1 liter of water:

1 tbsp. l salt
1.5 tbsp. l sugar

Preparation:

1. Cut the zucchini into rings one centimeter thick and remove the core and seeds. You can remove it either simply with a knife or with any suitable object, for example, a glass.

We remove the peel only if it has become completely rough.

2. Grate the carrots on a Korean grater.

3. Further preparation almost repeats the first recipe. Place dill umbrellas, garlic, bay leaf, hot pepper ring and peppercorns in a pre-sterilized jar. Carrots are sent next, and then zucchini rings.

Fill a jar filled with vegetables to the brim with boiling water, cover with a sterilized lid and leave for 10-15 minutes.

4. After 10-15 minutes, drain the water, add vinegar to the jar and pour boiling marinade up to the neck. We wrap or roll up the lid tightly, turn the jar over and leave it under the blanket until it cools completely.

Store the finished snack in a cool place.

Photo recipe for appetizers with bell peppers

You can diversify the taste of pickled zucchini if you cook them together with other vegetables. In addition to carrots, bell peppers would be a good addition.

Ingredients:

Zucchini 1-1.5 kg
Garlic - 6 cloves
Dill - bunch
Bell pepper - 1-2 pcs
Hot pepper - a couple of rings
Carrot - 1 pc.

For the marinade:

1.5 liters of water
Apple cider vinegar – 80 ml
Salt - 60 g
Sugar - 60 g
Pickling mixture - 1 tbsp. with a slide

The indicated ingredients are enough for 1 jar of 1 liter and one jar of 0.7 liters.

Preparation:

1. Take sterilized jars and put dill on the bottom. It can be cut, or you can put it directly in twigs. Add garlic, cut in half, some carrots, grated on a Korean grater, and a ring or two of hot pepper.

2. Then we put zucchini rings into sterilized jars, and put strips of bell pepper in the remaining free space.

First remove the peel from the zucchini, cut them into rings one centimeter thick and remove the center with the seeds.

3. Fill the jars to the brim with boiling water (carefully), cover with lids and drain the water after 10 minutes.

We perform this operation twice.

The good thing about the pickling mixture is that it already contains spices in the required proportion, as well as grain mustard - an additional guarantee that the jars will not ferment.

5. Fill the jars up to the neck with hot marinade and close the lids tightly.

Leave them to cool, uncovered, at room temperature.

Video on how to marinate zucchini slices

What do you think of the idea of cutting zucchini not into pieces or rings, but into thin slices? Look how beautiful it turns out. But it’s also incredibly delicious.

Instant Crispy Zucchini Recipe

The main secret to crispy zucchini is adding a horseradish leaf to it. Horseradish is the key to an expressive crunch.

Ingredients for 3 liter jars:

1.7 kg zucchini
6 cloves garlic
9 sprigs of dill
6 cherry leaves
1 large horseradish leaf
3 sprigs parsley
6 bay leaves
15 pcs. black peppercorns
6 pcs. allspice peas
3 tbsp. l. heaped sugar = 75 g (1 heaped tbsp sugar = 25 g)
3 tbsp. l. salt without a slide = 45 g (1 tbsp. salt without a slide = 15 g)
3 tbsp. l. 9% vinegar = 45 ml (1 tbsp 9% vinegar = 15 ml)

Preparation:

1. Take sterilized jars, divide the leaves and spices into 3 parts and place them in the jars.

2. Wash the zucchini in running water, cut into rings one centimeter thick and place tightly in jars.

3. Fill the jars with boiling water, cover them with lids and leave for 10 minutes. Then drain the cooled water and pour boiling water again for 10 minutes.

The second time we pour the water into the pan and set it to boil - it will be used for the final filling.

4. Pour a tablespoon of salt, sugar and vinegar directly into the jars.

5. Pour boiling water into jars, roll up the lids, turn them over and leave them under the blanket until they cool completely.

Canned zucchini in tomato sauce

You can use more than just plain water as a marinade. It will turn out very tasty if you add tomato sauce to it. There will be zucchini in tomato sauce.

Ingredients:

3 kg zucchini
Spicy tomato sauce – 0.5 l
2 cups sugar (glass -200 ml)
2 tablespoons salt
250 ml 9% vinegar
1 liter of water
Ground red pepper - to taste

Thanks to the dense packing of vegetables, the specified amount of ingredients will yield 8 half-liter jars of pickled zucchini.

Preparation:

1. Cut the zucchini into lengthwise slices (like cucumbers) and place tightly in sterilized jars. The size of the slices should correspond to the height of the cans.

Leftovers that don’t fit can be cut into rings and placed in a separate jar.

2. Stir tomato sauce in 1 liter of water, add salt, sugar, literally half a teaspoon of red pepper and put on medium heat. Bring to a boil, add vinegar and cook for another 2-3 minutes. The marinade is ready.

3. Pour the hot marinade into jars with zucchini.

4. Place the filled jars in a large saucepan with a cotton towel at the bottom, pour hot water into it so that it reaches the narrowing of the jars and put it on the fire. When the water boils, count down another 10 minutes for sterilization. Jars must be covered with lids.

Then we take out the jars, roll them up, turn them over, cover them with a blanket and leave them like that until they cool completely. In the future, store in a cool place.

Marinated zucchini like mushrooms

The next two recipes are prepared in such a way that they are indistinguishable from mushrooms in taste. The difference between them is that in the first version no other vegetables are used (except garlic).

Ingredients for 7 half liter jars:

3 kg zucchini
3 heads of garlic
100 ml 9% vinegar
100 ml sunflower oil
100 g sugar
2 tbsp salt
1 teaspoon ground black pepper
10 pcs allspice peas
5 pcs bay leaves

Preparation:

1. In this recipe, there is no need to boil the marinade, which makes it somewhat simpler. Looks like cooking.

Peel the zucchini, remove the pulp and seeds and cut them into cubes measuring about 2 by 2 centimeters. Place in a large container. In the same container add chopped herbs, chopped garlic and all the spices, including vinegar and sunflower oil. Mix thoroughly and leave to marinate for 2 hours.

2. In 2 hours, the zucchini will release juice, which will mix with spices. This will be the marinade.

Taste the marinade and add salt, sugar or pepper to taste if necessary.

3. Take clean (not sterilized) jars and fill them with zucchini to the very top. Then add the marinade so that it reaches the middle of the jar. It is not necessary to go higher, since with further sterilization the vegetables will release more juice.

It is convenient to use jars of different sizes for different situations. Large ones for a feast, small ones for a family dinner.

4. Well, then we cover the jars with lids, put them in a saucepan, fill it with water up to the hangers of the jars (jars of different sizes are sterilized in different saucepans), bring to a boil and wait 15 minutes for half-liter jars and 6-7 minutes for jars with a volume of 0. 25 l.

Then we roll up the jars and leave them to cool upside down, covered with a blanket.

How to marinate zucchini so that they taste like milk mushrooms

In this recipe, in addition to zucchini, carrots and bell peppers are used, which makes the taste of the preparation more aromatic and richer.

Ingredients:

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

Preparation:

1. Peeled and seeds removed zucchini, cut into cubes and place in a deep bowl. We also send carrots cut into rings, bell pepper into strips, chopped garlic and herbs.

2. Add spices, vinegar and vegetable oil. Mix thoroughly, cover with a lid and leave to marinate for 2-3 hours.

During this time, it is advisable to stir the vegetables a couple of times.

3. Place the prepared vegetables in clean jars, compacting them tightly.

4. Sterilize the filled jars in a saucepan with water for 10 minutes, then close the lids tightly and leave the jars to cool upside down under a blanket.

Marinating zucchini for the winter in jars with citric acid

Well, at the end of the collection, I propose another method of pickling without using vinegar.

This is such a broad topic today. But while I was collecting recipes, I noticed a few more interesting ways to preserve zucchini for the winter. So this topic will continue to grow and expand.

That's all for today, thank you for your attention.

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.

Zucchini season is now in full swing. This year's harvest is good, so you can make a variety of seams for the winter. Don't limit yourself to just canned zucchini. After all, zucchini can be covered for the winter in other ways: making lecho, an appetizer of fried zucchini, Korean salad, zucchini with mushrooms and even zucchini jam.

Today I will write 8 step-by-step recipes for preparing various preserves with zucchini. In most cases, these preparations require sterilization. Then the jars just need to be washed with soda, and there is no need to sterilize them separately, they are sterilized along with the contents. If the recipe does not require sterilizing zucchini in jars, then the jars must be sterilized separately in advance. The lids need to be boiled in both cases.

Important! Only coarse rock salt is suitable for preservation. You cannot use iodized or fine ones.

It is a popular snack because it has a good, balanced flavor. The appetizer got its name for its spiciness; it contains hot fresh pepper and garlic.

Ingredients (per 1.5 l):

zucchini - 1 kg
tomatoes - 1 kg
bell pepper - 2 pcs.
hot chili pepper - 1 pc.
garlic - 4 cloves
sugar - 100 gr.
salt - 1 tbsp. no slide
vinegar 9% – 70 ml
refined vegetable oil - 70 ml

Zucchini for the winter - preparing “Mother-in-law’s tongue”:

1. All vegetables need to be washed, seeds removed from peppers, and garlic peeled. To prepare the sauce, you need to grind tomatoes, sweet and bitter peppers, and 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 flavourless vegetable oil, sugar and salt to the vegetable sauce, stir. Place the sauce on the fire, bring it to a boil and reduce the heat. Cook 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, add chopped zucchini, stir and cook for another 30 minutes, stirring occasionally.

If the zucchini is old, they need to be peeled and seeds removed. In this case, it is necessary to weigh it in its purified form.

4. While the snack is cooking, you need to wash and sterilize the jars and lids. At the end of preparing “Mother-in-law’s tongue,” pour vinegar into the pan, let the mixture boil and immediately put it into jars. Pour the sauce all the way to the top of the jar. Immediately roll up the lids of the preserves.

5. Turn the workpiece over, wrap it in a blanket and leave until it cools completely. At this point, delicious spicy-sweet zucchini is ready for the winter, enjoy.

Crispy zucchini for the winter in marinade

This is a simple pickled zucchini recipe. For aroma you will need various herbs, garlic, bay leaves. These zucchini cook quickly; you don't need to leave them to let out their juices. Raw zucchini is placed in a jar, filled with marinade and sterilized. That's all. The cutting method can be any: into circles, long bars, or sectors. In general, cut as convenient.

Ingredients (per 1 liter jar):

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

For the marinade (4 liters):

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

Zucchini for the winter in sweet and sour marinade:

1. Wash the zucchini and trim the edges. If you want the zucchini to be cut into long strips, then trim the zucchini so that it is the length of a liter jar (to the hanger). Choose zucchini that is young and tender, with thin skin 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 the jars with soda. Do not use dishwashing detergent; it is difficult to wash off and leaves a chemical film on the dishes. There is no need to sterilize jars separately.

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

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

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

5.Place the zucchini to sterilize. Place a cloth on the bottom of the pan, place the jars and fill them with hot (but not boiling) water up to their hangers. Cover (but do not roll up) the jars with sterilized lids to prevent water from the pan from getting into the zucchini. After the water boils, keep the zucchini in it for another 10 minutes. Then you need to roll up the lids and turn the jars over.

6.Now the marinated zucchini is ready, very crispy and aromatic. In winter, such a snack will greatly please.

Recipe for winter zucchini, like milk mushrooms

If you marinate the zucchini using the method described below, they will taste like pickled milk mushrooms. This recipe calls for fresh dill and parsley. There is no need to make a separate marinade with water; the zucchini seals in its own juice.

Zucchini should be taken of hard varieties. Do not take yellow and soft zucchini, they will not hold their shape and will not turn out crispy. It is better to take young vegetables. If you only have overripe ones, you will need to peel them 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 jar
cloves - 2 pcs. per 0.5 l jar
allspice peas - 3-4 pcs. per 0.5 l jar
ground black pepper - 1 tsp.
odorless vegetable oil - 150 ml
apple cider vinegar 6% – 150 ml

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

1. Rinse the zucchini well, trim off both edges and cut into sectors (into quarter circles). Wash the greens very well, chop finely and add to the zucchini.

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

Do not use more than the specified amount of garlic because it will soften the zucchini.

3.Pour sugar, salt, ground black pepper (add pepper to taste) into a bowl with the vegetables, add 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 releases enough juice. The marinating time will depend on the type of zucchini. Stir occasionally, then the juice will come out better.

4. Wash the jars with soda solution and boil the lids. Place 2 cloves, 3 allspice peas and 1-2 dill umbrellas at the bottom of the jar. Fill the jars with zucchini up to the top. Pour the juice remaining in the bowl into jars as well. Cover the jars with lids, but do not screw them on.

5. All that remains is to sterilize the squash mushrooms and roll them up. You need to sterilize in the usual way: lay a towel on the bottom of the pan, place the jars and fill them with warm water, without adding 2 cm to the lid. Bring the water in the pan 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 jarring stage.

6.Remove the zucchini from the boiling water and seal the jars with lids. Turn over and let the preserves cool. The result is very aromatic and piquant pickled zucchini in its own juice, similar to milk mushrooms. Cloves are a must in this recipe; they give the desired aroma.

Making zucchini jam with pineapple flavor

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

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

Ingredients (per 1.5 l):

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

How to make zucchini jam:

1. Zucchini is not used completely for jam, but only the dense part. First, wash them and peel the skin. Next, cut in half and remove the seeds with a spoon. It would be strange if there was a zucchini seed or peel in a pineapple, wouldn’t it? Weigh the zucchini after peeling. This amount of ingredients requires 1.2 kg of already peeled vegetables.

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

3. Bring the jam to a boil over high heat, then reduce the heat and cook for exactly 5 minutes. Don't forget 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 be careful not to let the seeds get into the jam.

4. Set the jam to boil a second time. Bring to a boil again and cook for 5 minutes. After this cooking, the zucchini becomes yellowish in color, they are saturated with pineapple juice. After the second cooking, leave the jam again until it cools completely at room temperature.

Before the third cooking, sterilize the jars and lids.

5. It remains to cook the jam for the third (last) time. But now, after the syrup boils, cook the zucchini for 10 minutes and immediately place 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 zucchini jam will be a pleasant discovery for you.

Marinated zucchini for the winter “Colorful” with honey

This is no ordinary recipe. The jar will contain several colors of different vegetables. In addition, the zucchini is laid out in the form of rolls, which looks great. This appetizer can be safely placed on a festive table; all guests will be delighted. Instead of sugar, honey is added to 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 will fit in the jar.

For the marinade:

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

Cooking method:

1. Peel the carrots. Cut some of the carrots into circles (you can use a curly knife), cut some into thin and long strips (you can use a Korean carrot grater). 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. The best way to do this is to use a vegetable peeler.

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

4.Next you need to take a zucchini slice, put a piece of pepper in it and roll it up. Place these rolls in several layers in a jar. Place zucchini slices and carrots in slices and strips on top again. The topmost layer is carrot sticks. Fill all prepared jars in this way.

5. Cook the marinade. For 1 liter of water, add 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 the hot marinade over the vegetables in the jars. Do not pour the marinade all the way to the top, because you will need to add vinegar at the end. Cover the jars with sterilized lids.

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

8.Remove the jars from the boiling water, pour 2 tbsp into each liter jar. table vinegar and roll up the boiled lids. This 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. Although the spiciness can be adjusted to taste. The ingredients include Korean carrot seasoning. The main spices in it are coriander and pepper. There are some hot and some mild seasonings, choose which one you want. Make sure that the complex seasoning does not contain a flavor enhancer - monosodium glutamate. The vegetables in this salad remain crispy.

Ingredients for 2 liters (weight of vegetables in peeled form):

zucchini - 500 gr.
cucumbers - 500 gr.
carrots - 500 gr.
sweet pepper - 2 pcs. (multi-colored peppers will look beautiful)
onions - 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.
Korean carrot seasoning - 1 tbsp.

Winter squash in Korean - preparation:

1. Wash the zucchini and cut in half. Use a spoon to remove the seeds; for this salad you only need the dense part of the zucchini. Cut the zucchini into thin strips. If you have it on the farm, use a special grater. Cucumbers need to be cut into cubes.

2. Grate the carrots using a Korean carrot grater or cut into thin, long strips. Cut the pepper into long strips. Onion - in half rings. Finely chop the parsley. Place all the vegetables in a large container where the salad will marinate.

3.In a separate bowl you need to make the 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 this marinade over the salad and mix very well with your hands. It will be difficult to stir everything with a spoon.

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

5.When the salad stands, it will release juice. Start putting it in the jars, compacting it. Pour the juices over the vegetables and cover with lids.

6. Sterilize the salad by placing the jars in a wide saucepan. There should be fabric at the bottom to prevent the glass from bursting when heated. Fill the jars with water to the level of the hangers. Bring this water to a boil and sterilize the salad for 10 minutes. Then immediately seal the jars tightly with lids and turn them over to check for leaks. This salad should be wrapped in a warm towel or blanket and allowed to cool.

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

Appetizer of fried zucchini in tomato sauce

If you like fried zucchini, then close them for the winter. This snack will be well stored even in an apartment. The sauce for the zucchini will be tomato.

Ingredients (for 2 l):

zucchini - 1 kg
onions - 250 gr.
garlic - 3-6 cloves
For the 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. Zucchini needs to be washed, the tails trimmed and the skin cleaned. Only then weigh the zucchini. Place the chopped vegetables in a large bowl, sprinkle with salt, stir and leave for 10 minutes.

2.The onion should be cut into half rings and fried in vegetable oil until golden brown.

4.Place the fried zucchini, onion and squeeze the garlic into a bowl. Mix well.

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

6. The jars need to be washed with soda. Place zucchini with onions and garlic in clean jars. Fill the jars halfway. Pour the sauce over the zucchini and cover with sterile lids.

If desired, fill the jars to the top with zucchini. Then take twice as much zucchini as required.

7. Sterilize the preserved food within 30 minutes after the water boils. When sterilizing, turn the heat to low and cover the pan with a lid. Be sure to place a cloth napkin 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 in a permanent storage location.

How to preserve lecho from zucchini and sweet peppers

Lecho is a product made from bell pepper. The same salad is made with pepper, but the main ingredient is zucchini. Try making this preparation for the winter. This is a delicious salad with soft stewed vegetables.

There is no need to sterilize salad in jars, as it will cook. 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 tbsp. 9%)
sunflower oil - 300 ml
ground red pepper - to taste

Winter squash with pepper - preparation:

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

2. Put the vegetables on the fire to stew. First, make the heat high and wait for the mass to boil. Be sure to stir the lecho so that it does not burn. Once 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 into sterilized jars.

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

Here are 8 recipes for how to preserve zucchini for the winter. Choose one or several and make preparations that will delight you in winter. Read also other recipes on the website in the section, there are a lot of delicious things there. If you have any questions, ask them in the comments and share your experience. See you in the next article!

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