Canning zucchini is by no means a relic of the Soviet past. Crispy zucchini will always come to the table. Some people love them even more than cucumbers. Plus, canning zucchini is great opportunity save money without sacrificing quality. After all, the housewife can always vouch for the preparation she has prepared, and having bought a store-bought roll, there is no one to blame.

Zucchini costs pennies in the summer, so even if you don’t intend to spoil it for all your relatives, make at least a dozen for yourself. Zucchini will provide variety in the home menu and always go with a bang during a feast. At the same time, it is not necessary to order three-liter jars - you can also take liter ones. Zucchini from a liter jar is eaten in almost a day, and then you can open something else.

They do everything they can with zucchini - they salt it, pickle it, prepare a variety of salads and snacks, cook caviar and even make it.

Canning zucchini requires the addition of the following spices - lava leaf, dill umbrellas, horseradish leaves and, of course, black pepper (peas). Parsley gives zucchini a special taste. hot pepper, horseradish root and, of course, blackcurrant leaves. These additives are used at will "at the discretion." You can experiment with making more of those jars next year that you find particularly tasty.

So, zucchini can be preserved both with sterilization (more the hard way), and without it (faster and easier way).

Canning zucchini with sterilization

First you need to prepare the jars - wash them thoroughly. Herbs and spices are laid out at the bottom of the jars, you can also use parsley and currant leaves. The zucchini is washed and cut, placed in jars, filled with brine (water, salt, sugar, vinegar) and covered with lids. Jars of zucchini are sterilized for about 10 minutes and then rolled up. Then the jars are turned over and wrapped. When the jars have cooled, they are returned to their usual position and stored.

Preserving zucchini without sterilization

At the first stage, everything is the same as in the recipe with sterilization - processing vegetables, cutting greens, putting them in jars. Then the zucchini is poured with boiling water, covered with a lid and allowed to stand for about 10 minutes. Next, you need to drain the water and add boiling water again - this time adding the spices required for the recipe. Finally, the cans are rolled up and turned over for inspection. Again, they are cooled for a day (wrapped in a blanket), and then put away for storage. See you again on winter evenings - at a cozy table and with the crunch of zucchini! Preserved zucchini for the winter

In order for zucchini preparations to turn out tasty, to be stored for a long time and not to lose their properties, it is necessary to choose a fresh, high-quality product and suitable cooking recipes.

How to choose the right zucchini for harvesting for the winter

Winter zucchini recipes include many types of cooking; only the main product remains unchanged. This vegetable is an annual garden culture, which belongs to the pumpkin family, has an oblong shape. Its color can be yellow, green or almost white, and its taste does not depend on color.

Zucchini can be bought at any supermarket or market. But if you have a plot, then growing it yourself will not be difficult either. Fresh vegetables are present on store shelves from early spring until autumn. But in order to enjoy it in the winter, they are prepared by salting and canning zucchini.

The vegetable consists of a peel, a hard edible shell (several centimeters thick) and a core with seeds. If the zucchini is young, then it is entirely edible. A more mature product has coarse seeds that must be separated during cooking.

How to choose the right product

Selecting high-quality and edible vegetables is a responsible task. To successfully preserve zucchini for the winter, you need to pay attention to the following nuances when purchasing fruits:

• You should choose small vegetables, up to 15 cm long and weighing about 200 g. Small sizes indicate that the zucchini is young. Even if it is unripe, this will not harm its taste, and it is quite suitable for food;
• the color of the product may be light with yellow or green stripes and spots;
• the vegetable itself should be firm, and the skin should be dense and smooth. Damage or scratches will significantly reduce the shelf life of the product.

It is best to keep zucchini in the refrigerator or other cool place. This will keep them fresh and will last up to two weeks.

Useful properties of zucchini

Recipes for winter zucchini are very diverse. In order to not only enjoy a tasty meal during the cold season, but also get useful microelements for the body, this product fits better everything. It consists almost entirely of water, and its calorie content is only 25 kcal per 100 g.

Eating it raw enriches the body with vitamins, and preserving zucchini allows you to preserve everything beneficial properties. The composition of the fruit is incredibly rich in:

• proteins - 0.7 g per 100 g;
• carbohydrates - 5.3 g;
• fats - 0.3 g;
• mineral salts (potassium, phosphorus, iron, sodium, magnesium);
• trace elements (molybdenum, zinc);
• vitamins (A, C, B1, B2).

Some zucchini salads for the winter do not require heat treatment, which allows you to maximize the benefits of the product. When consumed as food, the human body receives a large amount of vitamins and microelements, which have the following effects:

• the ideal ratio of potassium and sodium salts (150 to 1) has a beneficial effect on kidney function, helps remove excess fluid from the body and maintain necessary water balance;
• organic acids have a positive effect on the gastrointestinal tract, adjust digestion and gently cleanse the intestines;
• the vitamins included in the composition improve the condition of the skin, nails and hair;
• the minimum calorie content makes the product dietary, and its consumption is beneficial for the figure.

Zucchini salad for the winter can become not only a tasty appetizer for the main dish, but also a complete cure for swelling of the limbs and hypertension. The diuretic effect improves the body's condition and will help lower blood pressure.

Zucchini preparations for the winter - best recipes

Our mothers and grandmothers prepared zucchini for the winter. There are many recipes for making them in various ways, passed on from generation to generation.

Winter zucchini recipes with photos

The winter zucchini recipe will be simple and straightforward if you initially choose the most suitable cooking method. They can be pickled and pickled, boiled and fried, canned and prepared in the form of salads and snacks. Recipes for winter zucchini in jars can be divided into several categories:

• marinades;
• salads;
• conservation;
• snacks;
• pickling and salting.

Everyone will be able to find a cooking method to suit their taste, choosing from those already available, or adding something original to the recipe.

Pickled zucchini for the winter recipes with photos

For lovers of savory snacks, this method of preparation is suitable. Zucchini marinated for the winter, according to the recipe, is reminiscent of those familiar from childhood canned cucumbers. Garlic, pepper, vinegar and herbs will add a spicy aroma and pungent taste to vegetables. You can prepare zucchini along with cucumbers. These two products go well together and will become great addition for any side dish.

If you don’t like pickled zucchini for the winter, the recipes for which are quite standard and bland, you can use your imagination and add some color to an old cookbook. This product can easily be combined with many vegetables such as tomato, eggplant, onion, or even fruit. Thus, the recipe for pickled winter squash with carrots can include many more products for every taste.

You can prepare both spicy salads and milder ones. Such dishes are eaten fresh or prepared for the winter as preserves. Preparation involves a short heat treatment and rolling into sterilized jars. At the same time, all vitamins and nutrients will be preserved, unlike long-term cooking with high temperatures.

Zucchini salads can be made with both vegetables and fruits, such as apples, and the subtle aroma of celery and a pinch of sugar will complete the composition.

Canning zucchini recipes

This cooking method is the most common. Canned food that is sealed with a metal lid retains its beneficial properties best. If you use this method of preparing for the winter, zucchini will retain its excellent taste.

Cooked in spicy sauce, with tomato paste or mustard, they will become a favorite dish for the whole family. Canned zucchini recipes, which are so varied, can be stored for several years.

This preparation method allows you to roll any culinary masterpiece into jars. Even fried zucchini without sterilization will retain its taste. All you need to do is open the jar and heat up the finished dish, and the one you cook yourself sour cream sauce with herbs and garlic will complement it perfectly.

Zucchini preparations for the winter recipes

To make it work delicious preparation zucchini recipes for the winter are worth trying, not only spicy, but also sweet. An incredible compote can be obtained by combining the main product with cherry plum. Crispy zucchini, soaked in fruity aroma, will be impossible to distinguish from apples.

Winter zucchini appetizer recipes

To avoid mistakes in a process such as canning zucchini for the winter, recipes with photos will help you prepare the dish step by step with all the explanations. Excellent snack with added bell pepper and greens can be an excellent seasoning for soup, as well as an addition to vegetable stew or side dish.

There is another way to prepare this product - salting. It does not include heat treatment at all, so vegetables will have a fresh taste even in winter. To make a healthy preservation of zucchini for the winter, pickling recipes will help preserve vitamins and minerals. The essence this method cooking involves storing vegetables in salted water with herbs and spices. This preservative will extend the freshness of food until winter.

Result:

There are many ways to prepare zucchini for the winter. Each of them is original in its own way and gives the dish a unique taste. This vegetable is good for the body, and in cooking it can be combined with many other products, including fruits.

An experienced housewife knows that homemade canned zucchini in winter - great alternative cucumbers, tomatoes or mushrooms. After all, crispy zucchini is perfect for both meat dishes and diversifies porridge and potatoes during Lent. Plus, harvesting zucchini is a great way to save money without sacrificing quality.

Choose young vegetables for pickling

Zucchini is a versatile vegetable. It can be pickled, fried and even made into jam. But you always want the preparations to retain their benefits along with their taste, which is why recipes for canning zucchini without sterilization are always in demand.

Pickled zucchini without sterilization

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

For a three-liter jar you will need:

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

Most often, zucchini is cut into slices for closing.

Preparation procedure:

1. Wash the vegetables and cut into slices no thicker than 1 cm. Pour running water and leave for three to four hours.
2. Drain the water, we don't need it anymore.
3. Place parsley, bay leaf, pepper and garlic at the bottom of a sterilized jar.
4. Place the zucchini in the jar as tightly as possible, fill it with hot boiled water and cover with a lid.
5. After 20–25 minutes, pour the water into a saucepan, add salt and sugar. Bring to a boil, then add vinegar.
6. Pour the brine into a jar and cover with a lid.
7. Turn the jar over and cover it with a blanket until it cools completely.

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

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

Zucchini salad “Mother-in-law’s tongue”

Ingredients for preparing “Mother-in-law’s tongue” salad

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

How to cook

1. Grind the tomatoes and peppers with a blender or pass through a meat grinder, pour into the pan and bring to a boil.
2. Peel the zucchini, remove the seeds with a spoon, and cut into strips.
3. Add salt, sugar, vegetable oil to the boiling tomato mixture and add zucchini. Cook for half an hour, stir occasionally.
4. Five minutes before readiness, add chopped garlic and vinegar.
5. Pour into steamed jars and roll up the lids.

Ready salad in jars

Homemade preparation of vegetables for the winter is a salvation from the problem: how to diversify the table in winter? Standard set winter vegetables boring and quickly becomes boring. And thanks to winter preparations, you can come up with a new dish every day, especially when you really want something unusual. Unusual home recipes include preparing “zucchini like pineapples.” Such home preparation Suitable both as an independent snack and as an ingredient in the main dish. And your guests, most likely, will not even realize that these are not pineapples, but zucchini.

Recipe “Zucchini like pineapples”

For 1 liter jar you will need:

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

Your family will love the spicy taste of this dish.

How to cook

1. Cut washed and peeled zucchini into rings or half rings. Scoop out the seeds with a spoon.
2. Place cherry plum on the bottom of the washed jar, pour sugar on top.
3. Cover with a layer of zucchini. Cover it again with a layer of cherry plum. Lay out and fill the jars in layers.

Attention. Top layer must be made from cherry plum.

Fill the jars raw water and place it with the contents in a saucepan. Fill the pan with water up to the shoulders, boil, and keep on low heat for 15-20 minutes.

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

Fried zucchini in tomato sauce for the winter

Here is a simple way to cover delicious fried vegetables in tomato.

Adjust the amount of spices in dishes to your taste

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

To prepare you need:

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

Cutting zucchini for salad

Procedure

1. Wash the zucchini, chop into small cubes, and fry a little.
2. Grind the tomatoes in a blender or meat grinder.
3. Mix vegetables with sugar, salt and butter and put on fire.
4. After boiling, cook for a quarter of an hour.
5. Add spices and vinegar. Boil for 5 minutes.
6. Place in steamed containers and cover with lids.

Homemade adjika from zucchini

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

Adjika from zucchini

Necessary:

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

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

Adjika preparation process

1. Wash the vegetables, peel them, chop them and make minced meat using a meat grinder.
2. Bring the resulting mixture to a boil and add oil. Boil for 40 minutes.
3. Add salt, sugar, vinegar and garlic, let simmer for another 5-7 minutes.
4. Pour into sterile jars and close with lids.

Freezing zucchini

Perhaps the easiest and fastest method to prepare delicious vegetables Without sterilization for the winter, it’s freezing grilled zucchini.

Grilled zucchini ready to freeze

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

Advice. After defrosting, the zucchini can be seasoned olive oil and add chopped garlic and herbs.

Zucchini and orange jam

Yes, yes, you didn’t think so. Precisely jam, and specifically from zucchini and oranges. Despite the unusual combination, the jam turns out very tasty and amazingly aromatic. Surprise your family with this unusual delicacy.

To prepare you need:

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

Ready-made citrus and vegetable jam

How to cook

1. Peel the zucchini from skins and seeds. Cut into medium sized slices.
2. Cut the orange with the peel into small slices.
3. Place vegetables in a saucepan, add sugar and water, bring to a boil. Boil over low heat until the vegetables become soft and translucent. (This is usually about 15–20 minutes.)
4. Add orange and simmer for another 15 minutes.
5. Pour hot into steamed jars and seal tightly with sterilized lids.

For jam, zucchini is cut into small pieces

Zucchini with red currants

A gourmet recipe that does not require additional sterilization.

To prepare you will need:

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

Trim narrow strips of skin from vegetables at equal distances.

Wash and sort the currants. There is no need to separate the berries from the stalk.

Arrange the zucchini and currant branches alternately in sterilized jars.

Marinated zucchini with red currants

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

Seat the lids and leave until completely cool. Store in a cool place.

Zucchini wine

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

To prepare you will need:

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

To make wine, you need to chop the zucchini finely.

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

Step 1: prepare the cucumbers.

Rinse the cucumbers very thoroughly with running water, a sponge or a soft brush, removing pieces of earth, sand and other dirt. Cut off the ends on both sides and cut the vegetables into slices of small thickness; it is better to cut very large specimens into semicircles.
Place the chopped cucumbers in a deep bowl, add salt, mix very well and leave in this form for 2 hours. Vegetables should give juice, a lot of juice.

Step 2: Prepare the zucchini.

When the cucumbers are about to steep, start preparing the rest of the vegetables. First the zucchini. They need to be washed very well and the skin removed if it is hard. Halve the zucchini and remove any large seeds from the core. After peeling, cut the remaining pulp into small cubes.

Step 3: prepare the onion.

Peel the onions, rinse with cool water and cut into cubes or thin feathers.

Step 4: prepare the carrots.

Peel the carrots, rinse thoroughly and dry, and then grate on a special Korean carrot grater. If you don’t have one, then take a regular medium grater.

Step 5: prepare cucumber and zucchini salad for the winter.

When the cucumbers are steeped, drain all the resulting juice from them, and then mix them with zucchini, onions and carrots. Add to the resulting vegetable salad garlic, crushed using a press. Stir.
Pour into the pan clean water and add all the ingredients for the marinade to it at once. Stir well and bring to a boil.
Pour the cucumber and zucchini salad into the boiling marinade, wait until everything boils again (the vegetables must be stirred all the time), and remove from heat.
Place the hot salad along with the marinade in prepared sterilized glass jars. Compact it so that no air bubbles get lost somewhere. Cover the filled jars with lids and transfer them to the pan prepared for pasteurization. (Let me remind you that the bottom of the pan needs to be lined with a towel, and the water in it should be the same temperature as the salad in jars.) Boil the jars with the preparations in a water bath for 15 minutes.
After pasteurization, the jars with the preparations must be immediately closed tightly, turned upside down and placed on the lids until they cool completely. Store the cooled cucumber and zucchini salad in a cool place. dark place, and in a week you can open one jar and try what happened.

Step 6: serve cucumber and zucchini salad for the winter.

Serve cucumber and zucchini salad for the winter on a festive or everyday table as an appetizer. And don’t be surprised that they will immediately start asking you for the recipe for its preparation.
Bon appetit!

I had enough of this amount of ingredients to fill 8 small jars, approximately 330 grams of salad in each.

You can take store-bought tomato puree, or you can prepare it at home by grinding peeled tomatoes in a blender or meat grinder. It is better to choose those vegetables that are juicier.

It is best to use zucchini squash for cooking.

Consider the versatility of the seaming. The vegetables turn out quite crispy, a little spicy and very juicy. Lots of elastic pickled pulp- the most exact description. These zucchini do not look exactly like cucumbers, but are suitable for winter salads and will become a low-calorie respite from the pangs of appetite on a diet.

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

Cut into slices and place in jars along with the spicy ingredients, fill with hot solution and sterilize. This is how you can describe the recipe briefly. And yet, it is better to do basic steps according to the description with a photo in order to take into account all the nuances.

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

Each preparation will take about 1 hour, including sterilization of the jars.

Let's start cooking!

Quick navigation through the article:

Pickled zucchini for the winter without sterilization

We need:

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

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

For the marinade:

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

Important details:

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

Preparation and storage in jars.

Wash the zucchini thoroughly and cut off the nose and butt. We cut into circles with a thickness of 1.5-2 or even 2.5 cm. Follow your taste.

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

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

We fill the jars. For one liter jar:

1. Place 4-6 sprigs of dill on the bottom.
2. Top with 1-2 cloves of garlic, 2 pcs. cloves, 6 peppercorns, 1 bay leaf.
3. Place the zucchini circles flat on top of each other, tightly, to the top. You can cut 2-3 circles in half and compact the installation by pushing these halves through the sides.
4. We complete the composition with 1 more clove of garlic, which we squeeze along the side wall.

This is how we form 3 banks. Amounts are approximate, adjust garlic and herbs to your taste.

Preparing vegetables with boiling water before seaming.

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

Drain the water. Fill the jars with boiling water again - cover - wait 10 minutes.

Let's prepare the marinade, pour in and roll up the workpiece.

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

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

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

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

Turn it upside down and wrap it up to cool slowly.

Zucchini slices in liter jars with sterilization

Like in a store - a suitable description for this classic roll-up.

We need:

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

For the marinade:

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

Important details:

• From this quantity it will be 3 liters of preparation.
• To the recipe you can add carrots in large slices (slices or cubes) - 2-3 pcs., weighing no more than 400 grams. Then put accordingly less zucchini.

If the harvest was a great success, and you urgently and very simply need to select a lot of vegetables for storage, you can also pickle old fruits, peeling them and removing the seeds. But you won't get circles. It seems to us that this is too much of a compromise for a classic. It is better to put mature vegetables into mushrooms, squash lecho or assorted vegetables.

How to cook.

Wash the zucchini well. If the soil has just come from the garden and is clinging to it, baking soda won’t hurt. Cut off the ends on both sides and cut the vegetables into slices. Thickness from 1.5 to 2.5 cm, to taste.

Peel the garlic and cut into slices.

Place the mugs in sterilized jars, tightly. To fit more vegetables, cut large circles in half. At the beginning, middle and end of laying, add 1 clove of garlic and a couple of peppercorns. Total for a 1 liter jar it will take 2-3 garlic cloves and 5-6 peas.

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

Pour the hot marinade over the zucchini - a little into each jar. We filled a third of one container and moved on to the next. The previous ones are still warming up to receive the next portion of boiling water. This way we are insured against the fact that a jar suddenly filled with boiling water will burst.

We need to fill the jars to the very top.

We simply cover full jars with lids and place them in a large container to sterilize. Everything is as usual: there is a cotton towel at the bottom of the pan, and pour water into it up to the hangers of the cans.

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

Remove from heat, roll up with a key or screw on the twist-off lid tightly. Turn it over, shake it a little, check for leaks and leave it to cool slowly - upside down, under a blanket.

For the note!

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

Winter zucchini marinated in Bulgarian style

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

• Zucchini - 700-750 g (= how much will fit when packed tightly)
• Garlic - 2-3 cloves
• Dill (umbrellas) - 1 pc.
• Hot (bitter) pepper - cut from pod up to 2 cm
• Bell pepper - 1 pc. medium size (preferably red or yellow)

For the marinade (with reserve):

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

The preparation is simple.

Wash vegetables and dill. Cut the zucchini into slices. We peel the garlic. Cut the hot pepper into rings.

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

Add all the ingredients of the marinade, except vinegar, to boiling water and let it simmer for 3-4 minutes. At the end, pour in vinegar, turn up the heat, but don’t turn it off.

At the bottom of sterilized jars we place an umbrella of dill, garlic, hot pepper, having previously bathed them in a hot marinade.

Place zucchini mugs and pieces of bell pepper in the marinade. Let it boil and cook over low heat under the lid (!) for up to 10 minutes.

Place the vegetables, along with the marinade in which they were cooked, into jars. First the solid part, dividing equally into 2 jars. Then add the marinade right up to the neck.

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

Zucchini for the winter in marinade with mustard - video

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

You will need:

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

For the marinade:

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

Nadezhda suggests cutting the zucchini into large cubes.

Both young and old vegetables are suitable for this recipe.

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