A simple recipe for pickled zucchini for the winter. Vitamins for the winter: recipes for preparing delicious and healthy pickled zucchini

Pickled zucchini for the winter is an excellent option for home canning. Juicy and crispy fruits are no worse than cucumbers, and in combination with vegetables and spices they are superior to the latter. Such compatibility and the ability to absorb aromas allow you to experiment with brines, thereby improving the taste of each prepared jar.

How to pickle zucchini for the winter?

Marinated zucchini for the winter in jars is a universal preparation, thanks to which you can tasty and healthy diversify your diet during the cold season. The beauty of canning is that it is easy to prepare and does not require special culinary skills. The zucchini is cut, placed in glass containers, alternating with herbs and spices, and poured with marinade. Pickled zucchini will retain its juiciness and elasticity for the winter if you use the general canning rules.

For pickling, young fruits no more than 20 cm long, with thin skin and small seeds are used.
Marinade for zucchini for the winter deserves special attention. Zucchini does not contain natural acid, so vinegar or citric acid should be added when canning.
If the marinade is slightly acidic, the workpieces are sterilized. Zucchini in a spicy marinade is perfectly stored even without sterilization.

Marinated crispy zucchini - a recipe for the winter

Crispy marinated zucchini for the winter is the dream of every housewife. It’s very simple to implement: put the zucchini in water for 2 hours. They will be saturated with moisture, which will help maintain elasticity even after heat treatment. A special role is given to spices and herbs: horseradish, garlic and currant leaves will enhance the taste, aroma and desired crunch.

Ingredients:

zucchini - 5 kg;
water - 3.5 l;
head of garlic - 3 pcs.;
horseradish root - 2 pcs.;
currant leaves - 16 pcs.;
salt - 120 g;
sugar - 100 g;
vinegar - 300 ml.

Preparation

Place spices and zucchini in jars.
For the marinade, boil water, add sugar, salt and vinegar.
Pour the marinade over the zucchini and cover with lids.
Marinated crispy zucchini for the winter are sterilized for 10 minutes and rolled up.

Pickled zucchini for the winter without sterilization

Marinating zucchini for the winter also includes simple canning methods. Those who do not want to waste effort on sterilization can use the double-fill method. Vegetables turn out very crispy because they can be cooked for a short time. Although the fruits are not sterilized, the jars and lids should be held over steam.

Ingredients:

zucchini - 2.2 kg;
dill umbrellas - 3 pcs.;
clove of garlic - 5 pcs.;
horseradish leaf - 4 pcs.;
water - 1.5 l;
sugar - 40 g;
salt - 35 g;
vinegar essence - 10 ml.

Preparation

Place herbs and zucchini in jars.
Pour boiling water over them. Set aside for 15 minutes, then pour into a saucepan.
Place salt and sugar in water and boil for 5 minutes.
Pour pickled zucchini for the winter with brine, add vinegar essence and roll up.

The recipe for pickled zucchini for the winter will turn into one if you diversify the preparation with cucumbers. The latter are neutral in taste, juicy, and perfectly absorb marinades, which makes them similar to zucchini. This method of canning is also very convenient, since from one jar you can choose a vegetable to your taste - a great find for feasts.

Ingredients:

zucchini - 400 g;
cucumbers - 300 g;
cherry leaves - 2 pcs.;
horseradish root - 1/2 pcs.;
clove of garlic - 7 pcs.;
dill umbrella - 2 pcs.;
water - 400 ml;
salt - 25 g;
sugar - 20 g;
vinegar - 50 ml.

Preparation

Place vegetables and spices in jars.
Add salt, sugar and vinegar to boiling water.
Pour the marinade over the vegetables.
Sterilize for 15 minutes.

Zucchini marinated with citric acid for the winter

Delicious pickled zucchini for the winter with citric acid is an appropriate replacement for canning with vinegar marinade. The absence of a specific odor and the ability to give vegetables a soft and delicate taste have made citric acid a favorite component of many housewives. Its presence eliminates the need for manipulations to sterilize workpieces.

Ingredients:

zucchini - 2 kg;
clove of garlic - 4 pcs.;
onion - 1 pc.;
water - 1.5 l;
sugar - 100 g;
citric acid - 20 g;
salt - 45 g.

Preparation

Place the zucchini, onion and garlic in containers.
Boil water, add sugar, salt and citric acid.
Pour marinade and roll up.

Marinated zucchini with carrots for the winter is a universal preparation that can be served as an independent snack or used in salads and stews. The combination of orange carrots and zucchini is not only beautiful, but also very tasty. Vegetables are pickled in a special sweet and sour brine, due to which they acquire piquancy and aroma.

Ingredients:

zucchini - 1.5 kg;
carrots - 500 g;
clove of garlic - 8 pcs.;
vinegar - 120 ml;
sugar - 200 g;
oil - 140 ml;
salt - 50 g.

Preparation

Mix carrots and zucchini with the remaining ingredients and set aside for 5 hours.
Divide into jars.
Sterilize for 15 minutes and roll up.

Delicious pickled zucchini for the winter - a recipe with which you can give the preservation an Asian flavor by preparing it in Korean. The peculiarity of the snack is the thinnest cutting, spicy marinade and ease of preparation. The zucchini is thinly sliced, soaked in marinade for a couple of hours and, after sterilization, rolled up.

Ingredients:

zucchini - 900 g;
carrots - 140 g;
head of garlic - 1 pc.;
oil - 90 ml;
vinegar - 100 ml;
sugar - 60 g;
salt - 25 g.

Preparation

Chop the vegetables.
Mix vinegar, oil, salt, sugar and garlic.
Soak the vegetables and set aside for 2 hours.
Divide into jars.
for winter they are sterilized for 20 minutes.

Pickled winter squash with herbs is a win-win option. Simple ingredients - greens, garlic and zucchini - are invaluable sources of vitamins and even after heat treatment retain their beneficial properties, which is especially necessary in the cold season. The snack is simple, quick, tasty and very popular with many housewives.

Ingredients:

zucchini - 500 g;
bunch of dill - 1 pc.;
clove of garlic - 4 pcs.;
water - 850 ml;
oil - 40 ml;
salt - 40 g;
sugar - 20 g;
vinegar - 40 ml.

Ingredients:

Cut the zucchini into thin slices and place in jars.
Add salt, sugar, oil, vinegar and herbs to boiling water. Cook for 5 minutes.
Fill with brine for the winter.

Bulgarian pickled zucchini for the winter

Zucchini, marinated in rings for the winter in Bulgarian style, got their name due to the preservation of foreign production, popular in times of shortage. Memories of taste force many housewives to prepare them today. Moreover, it is simple: you need to boil the zucchini in the marinade, put them in jars and pour boiling brine over them.

Ingredients:

zucchini - 3 kg;
water - 2 l;
bay leaf - 6 pcs.;
sugar - 150 g;
vinegar - 240 ml;
salt - 70 g;
black peppercorns - 10 pcs.

Preparation

Cook the zucchini rings in a marinade of sugar, salt, vinegar and spices for 8 minutes.
Divide into jars.
Boil the marinade and pour over the zucchini.

Zucchini marinated with mustard for the winter - a spicy, spicy delicacy appetizer. Mustard is an ideal seasoning that balances the sweet and sour marinade, filling it with a specific aroma and taste. After two hours of infusion in this brine, the zucchini acquires plasticity, but retains an elastic and crispy texture.

Once, during our student years, we cheated on crispy cucumbers and zucchini from a store-bought jar by adding them to a winter vinaigrette. And they didn’t regret it! Now every summer we make a classic recipe - pickled zucchini for the winter.

"Real jam!" will not be enough for such deliciousness. An algorithm with photos will guide you step by step from simple cutting into circles to beautiful sealed jars.

But at the end you will need patience so as not to eat a luxurious snack before the new year.

Nutritionists advise controlling sugar cravings by eating sour foods - always crispy and juicy.

Consider the versatility of the seaming. The vegetables turn out quite crispy, a little spicy and very juicy. A lot of elastic pickled pulp is the most accurate description. These zucchini don't look exactly like cucumbers, but they're great for winter salads and a low-calorie respite from the pangs of dieting.

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, year after year, we serve zucchini lecho and milk mushroom zucchini.

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!

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:

Place 4-6 sprigs of dill on the bottom.
Top with 1-2 cloves of garlic, 2 pcs. cloves, 6 peppercorns, 1 bay leaf.
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.
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 dough.

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 sterilized jars

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% - 100 ml

Important details:

From this amount you will get 3 liters of workpiece.
You can add coarsely chopped carrots (in circles or cubes) to the recipe - 2-3 pieces, 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. In total, a 1-liter jar will require 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.

The time for sterilization of pickled zucchini in a liter jar is 10 minutes from the moment the water boils.

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.

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%) - 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 is the 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 - up to 4.5 kg
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.

Pickled zucchini for the winter is a profitable investment of effort. Not only “Finger lickin’ good”, but also “Cool, Mom! Just like in a store!” - standard praise from experienced and young household members for this light and tasty preparation. Have fun!

P.S. Check out the regular updates of the “Easy Recipes” - “Homemade” section.

Source: http://DietDo.ru/marinovannye-kabachki-na-zimu.html

Pickled zucchini for the winter - 8 cool recipes for preparing zucchini

Summer residents usually boast about their large harvest; those who do not have their own plot of land are not upset, since the cost of zucchini on the market is ridiculous. It is important that they can not only be eaten in the summer, but also stored for the winter.

Below are proven recipes that are suitable for both experienced and novice housewives.

Pickled zucchini for the winter in jars, step-by-step recipe with photos

Spices and herbs transform simple products into an amazing ensemble, aromatic and delicious. Even banal pickled zucchini can become an amazing dish. Especially if you open a jar of vegetables in the middle of a cold winter.

Pickled spicy zucchini can be used as a side dish for any dish. Or prepare them for long-term storage.

Cooking time: 2 hours 0 minutes

Zucchini: 1.5 kg
Water: 1.2 ml
Vinegar 9%: 80 ml
Garlic: 10 cloves
Cloves: 10 buds
Parsley, dill: a bunch
Pepper mixture: 2 tsp.
Salt: 4 tsp.
Bay leaf: 8 pcs.
Ground coriander: 1 tsp.
Sugar: 8 tsp.

You can start with greens.

All unnecessary liquid will drain from it, cleanly washed and placed in a colander, during the period that other products will be prepared.

For now you can make the marinade. Bring water to a boil for it. Then add bay leaf and mixed spices and herbs.

When the mixture boils, pour vinegar into the pan.

Remove the dishes from the heat and add the oil to the hot marinade, stirring well.

While the aromatic liquid is cooling, you can prepare the zucchini, herbs and garlic for pickling.

Remove the skin from the zucchini, the top peel from the garlic, and disassemble it into slices. Cut in small pieces.

Since the zucchini is young, it still has tiny, very delicate seeds, they will have virtually no effect on the flavor, so they don’t need to be removed. Cut the entire vegetable into thin strips.

Mix the chopped products in a three to four liter pan, preferably enameled.

Pour the marinade over the resulting mixture, even if it has not completely cooled down. When the entire mixture reaches room temperature, you need to put it in the refrigerator for a day.

Before placing pickled zucchini in jars, both containers and lids should be sterilized.

Spread the prepared mixture and seal the jars. Now you can put them in a safer place, where there is no sunlight and it’s quite cool.

Recipe for very quick pickled zucchini

Previously, pickling was used exclusively for preparing vegetables and fruits for long-term storage during the winter. Today, pickled snacks appear at any time of the year, at the request of household members. Here is one of the recipes according to which delicious vegetables, if you pickle them in the evening, will be ready for breakfast.

Products:

Zucchini (already peeled and seeds) – 1 kg.
Garlic – 5-6 cloves.
Dill - a large bunch.
Parsley - a large bunch.
Water – 750 gr.
Ground red pepper and ground black pepper – 1 tsp each.
Salt – 2 tsp.
Salt – 4 tsp.
Cloves – 4 pcs.
Bay leaf.
Vinegar – 50 ml. (9%).
Vegetable oil – 100 ml.
You can add other spices.

Technology:

First of all, prepare the marinade. Its preparation does not require any special skills or abilities. Pour water into an enamel pan, in which the marinating will take place, add salt and sugar, add all the selected spices and bay leaf. Boil. And only then pour in vegetable oil and vinegar.
Remove from heat; allow marinade to cool.
You can start preparing the zucchini. Peel and remove seeds if the fruits are large. Cut in the way that the housewife considers most convenient - into circles, bars or strips. The thinner the slice, the faster and more uniform the marinating process will be.
Rinse the greens in plenty of water and chop. Peel the garlic, chop finely.
Mix with chopped zucchini and add marinade. It’s okay if it’s a little warm; the taste of the final product won’t deteriorate. The marinade should completely cover the zucchini.
If this does not work (due to lack of liquid or coarsely chopped zucchini), then you need to take pressure and press down.

By the morning for breakfast you can boil new potatoes, fry meat and put on a plate of ready-made pickled zucchini!

Instantly marinated zucchini

In the list of the earliest summer vegetables, zucchini is not the last place. They can be stewed and fried, cooked in soups and made pancakes, stored for the winter - salted and pickled.

Interestingly, in recent years, pickled zucchini has become very fashionable, and is served almost immediately after cooking.

No matter how much you would like instant pickling, it will still take several hours for the vegetables to be saturated with the marinade.

Products:

Zucchini (preferably young fruits with small seeds) – 500 gr.
Fresh dill – 1 bunch.
Vegetable oil (sunflower or olive) – 100 ml.
Fresh honey – 2 tbsp. l.
Vinegar – 3 tbsp. l.
Garlic – 3-4 cloves.
Spices, for example, hot ground pepper - ½ tsp.
Salt.

Technology:

Prepare the zucchini: wash, peel, remove the seeds; if large, young zucchini need not be peeled. Cut the vegetables into thin strips so that the pickling process goes very quickly.
Salt the zucchini and reserve.
After 10-15 minutes, drain excess juice from the chopped zucchini.
In a bowl, combine oil with vinegar, honey, garlic, pressed, and spices.
Pour the marinade into the container with the zucchini. Add washed and chopped dill here.
Mix carefully.
Cover, press down with pressure. Place in a cool place.

All you have to do is be patient for a few hours, and then quickly set the table, because it’s time to taste the marinated delicacy!

How to pickle finger-licking zucchini

To get especially tasty pickled zucchini, just follow the following recipe exactly. Zucchini cooks very quickly, the only difficult moment is sterilization, but this can be easily overcome if desired.

Products:

Young zucchini – 3 kg.
Fresh dill - 1 bunch (can be halved with parsley).
Garlic – 1 head.
Vinegar - ¾ tbsp. (9%).
Vegetable oil – ¾ tbsp.
Sugar – ¾ tbsp.
Salt – 2 tbsp. l.
Dry mustard – 1 tbsp. l.
Spices (pepper, cloves, bay leaf).

Technology:

The process begins with preparing the zucchini. You need to remove the peel, remove the seeds, even small ones. Cut small fruits lengthwise into strips, large ones - first across, then also into strips. Place in an enamel container.
Prepare the marinade in a separate saucepan, that is, mix all the remaining ingredients. Wash the dill and parsley and chop. Divide the garlic into cloves, peel, rinse, chop or use a press.
Stir the marinade until the salt and sugar dissolve.
Pour the prepared aromatic marinade over the zucchini. Press down with pressure and put in a cool place for 3 hours. During this time, the zucchini will release juice and marinate.
The next stage is sterilization. Pre-sterilize glass containers over steam or in the oven.
Fill with zucchini and add marinade.
If it is not enough, add boiling water. Cover with lids and place in a large saucepan with water. Sterilization time – 20 minutes.

Spicy pickled zucchini in Korean style

Many people like Korean cuisine - a large number of herbs and spices give dishes an amazing taste and aroma. Korean-style zucchini is both an appetizer and a side dish.

Products:

Zucchini – 3-4 pcs.
Sweet bell pepper – 1 pc. red and yellow.
Carrots – 3 pcs.
Garlic.
Onion – 1 pc.
Soy sauce – 1 tbsp. l.
Sesame seed – 2 tsp.
Acetic acid – 2 tsp.
Hot pepper, salt to taste.
Sugar – 1 tbsp. l.
Olive oil (any other vegetable) – ½ tbsp.

Technology:

Peel the zucchini and remove seeds. Cut into thin circles. Add salt, press, leave for a while.
Prepare the remaining vegetables: chop the pepper, grate the carrots. Also grate the onion and sauté.
Mix the vegetables, pour the juice from the zucchini and chopped garlic into them. Add all the spices, sugar, olive oil and acetic acid to the marinade.
Pour the marinade over the chopped zucchini and stir. Cool in the refrigerator for several hours.

Insanely delicious pickled zucchini with honey

When pickling vegetables, spices, salt and sugar, vegetable oil and vinegar or acetic acid are used. But in the following recipe, one of the main roles is played by fresh honey, which gives an interesting flavor to the zucchini.

Products:

Zucchini – 1 kg.
Liquid honey – 2 tbsp. l.
Garlic.
Vinegar (ideally wine) – 3 tbsp. l.
Salt.
Basil, parsley.

Technology:

It is recommended to cut the zucchini into very thin slices, for example, using a vegetable cutter. Naturally, zucchini must be peeled and seeded and washed under running water. Add salt to the zucchini and leave for half an hour.
Mix honey and wine vinegar, add finely chopped herbs and garlic to the marinade.
Next, dip the zucchini strips into this aromatic mixture and leave to marinate in a cold place. Stir regularly, after three hours you can serve.

Recipe for pickled zucchini with garlic

Fragrant spices and spices are an important component of the marinating process; another essential attribute is garlic. According to the following recipe, you will need a lot of garlic, but the aromas will linger throughout the kitchen.

Products:

Zucchini – 2 kg.
Garlic – 4 heads.
Dill – 1-1 bunches.
Sugar – 1 tbsp.
Salt – 2 tbsp. l.
Vegetable oil – 1 tbsp.
Vinegar 9% – 1 tbsp.

Technology:

Wash the zucchini, peel and remove the seeds. Cut the fruits into cubes and add salt to release more juice.
Chop the garlic and dill. Add to zucchini.
For the marinade, mix oil, vinegar, add sugar and salt, stir until dissolved.
Pour this spicy, aromatic marinade over the vegetables and leave for 2-3 hours.
Place in containers that have been sterilized and dried in advance. Send for sterilization.
After 20 minutes, take it out, roll it up, turn it over, cover it with a warm blanket; additional sterilization will not hurt the pickled zucchini.

How to make crispy pickled zucchini

Preparing zucchini for the winter allows many families to significantly save their family budget. If you follow the technology, the zucchini pieces will turn out tasty, crispy, and aromatic. It is better to seal in a 0.5 liter container.

Products:

Zucchini – 5 kg.
Greens, bay, cloves, hot peppercorns.
Horseradish and currant leaves.
Water – 3.5 liters.
Salt – 6 tbsp. l.
Sugar – 6 tbsp. l.
Vinegar 9% – 300 gr.

Technology:

Prepare the zucchini - wash, peel, remove seeds. Cut the fruits into cubes.
Prepare a marinade from water, salt, sugar. Wash greens, currant and horseradish leaves.
Peel the garlic, cut into large cloves.
Sterilize the jars, place horseradish and currants, garlic cloves, spices and seasonings on the bottom.
Arrange the zucchini, pour over the hot marinade.
Additional sterilization of containers – 10 minutes.

Young zucchini, which have a delicate structure, thin skin and small seeds, are more suitable for pickling.

You can choose any cutting method: thin strips (then marinating will take little time), cubes or quarters.

There are ways in which zucchini can be eaten several hours after marinating. If containers with zucchini are sterilized and sealed with metal lids. In this case, the zucchini is well stored.

Source: http://ladyelena.ru/marinovannye-kabachki/

How to pickle zucchini in jars for the winter: photos and recipes for delicious snacks

Zucchini pickled for the winter: cooking recipes

Competitions
Latest articles
News
Author
Ask a Question
Photo gallery
gallery
Publications on the topic

Pickled zucchini.

Ingredients:

1.4-1.5 kg zucchini
20 g garlic
1 horseradish leaf
Bay leaf
dill and tarragon

For the marinade:

1 liter of water
50 g salt
50 g sugar
100 ml 9% vinegar

Cooking method:

To prepare pickled zucchini according to this recipe, you need to place chopped herbs, horseradish leaf, garlic and bay leaf on the bottom of the prepared jars. Cut thoroughly washed young zucchini into slices and place in jars. Bring water with salt and sugar to a boil, pour in vinegar and remove from heat. Pour the marinade over the zucchini. Sterilize 1 liter jars for 15 minutes.

STEP #1 STEP #2

STEP #3 STEP #4

STEP #5 STEP #6

STEP #7 STEP #8

STEP #9 STEP #10

STEP #11 STEP #12

Then roll up, turn over and let cool.

Bulgarian marinated zucchini.

Ingredients:

1.5 kg zucchini
20 g garlic
10 g fresh hot pepper
2 dill umbrellas
4-5 blackcurrant leaves
1 horseradish leaf

For the marinade:

1 liter of water
100 g sugar
40 g salt
120 ml 9% vinegar
2-3 bay leaves
4-5 black peppercorns

Cooking method:

To pickle zucchini according to this recipe, you need to place scalded dill umbrellas, currant and horseradish leaves at the bottom of sterilized jars. Cut the zucchini into slices 1-1.5 cm thick, garlic into thin slices, hot pepper into rings.

Mix all the ingredients for the marinade and bring to a boil; add the boiling marinade to the zucchini, cook for 5-7 minutes, making sure they are completely covered with liquid. Using a slotted spoon, transfer the zucchini into jars, sprinkling with garlic and hot pepper rings. Pour boiling marinade over.

Roll up the jars, turn them over and wrap them until they cool.

Marinated zucchini in Melitopol style.

Ingredients:

1 kg zucchini
7-8 horseradish leaves
20 g dill
20 g parsley
10-15 g garlic
10 g fresh hot pepper

For the marinade:

1 liter of water
25 g salt
100 ml 9% vinegar

Cooking method:

To use this recipe for making pickled zucchini, you need to cut them into slices about 2 cm thick. Place half the greens and horseradish leaves on the bottom of the jars, add chopped hot peppers and garlic.

Fill the jars with zucchini, cover with the remaining herbs. For the marinade, bring water and salt to a boil, add vinegar and remove from heat. Pour the boiling marinade over the zucchini. Sterilize 0.5 liter jars for 5 minutes, 1 liter jars for 7-8 minutes.

STEP #1 STEP #2

STEP #3 STEP #4

STEP #5 STEP #6

Marinated zucchini with bell pepper.

Ingredients:

1 kg zucchini
200-300 g bell pepper
20 g garlic
horseradish leaves to taste

For the marinade:

1 liter of water
40 g salt
120 g sugar
120 ml 9% vinegar
1 bay leaf
3-4 peas of allspice

Cooking method:

Cut young zucchini into slices, bell pepper into rings. Place horseradish leaves, garlic, zucchini and pepper into jars.

For the marinade, bring water with salt, sugar and spices to a boil, pour in vinegar and remove from heat. Pour hot marinade over vegetables.

Before pickling zucchini, 1 liter jars must be sterilized for 1-5 minutes, 2 liter jars for 25 minutes. Then roll up, turn over and wrap until cool.

STEP #1 STEP #2

STEP #3 STEP #4

STEP #5 STEP #6

Delicious pickled zucchini for the winter: snack recipes

Marinated zucchini with carrots and onions.

Ingredients:

1.5 kg zucchini

300 g onion

200 g carrots

50 g garlic

20-30 g dill

bay leaf and peppercorns to taste

For the marinade:

1 liter of water

60 g salt

50 g sugar

100 ml 9% vinegar

Cooking method:

Wash the zucchini thoroughly. Peel old zucchini. Cut the zucchini into slices, grate the carrots, and cut the onion into rings. Place the prepared vegetables in sterilized jars, add dill, garlic and spices.

To prepare a marinade for delicious pickled zucchini for the winter, you need to boil water with salt and sugar, pour in vinegar and remove from heat. Pour hot marinade over vegetables. Cover the jars with lids and sterilize: 1 liter volume - 15 minutes, 2 liters - 20 minutes.

Then roll up, turn over and wrap until cool.

Here you can see photos for pickled zucchini recipes:

STEP #1 STEP #2

STEP #3 STEP #4

STEP #5 STEP #6

STEP #7 STEP #8

STEP #9 STEP #10

STEP #11 STEP #12

Marinated zucchini with bell peppers and carrots.

Ingredients:

1.5 kg zucchini

100 g carrots

100 g bell pepper

30 g garlic

2 dill umbrellas

2-4 sprigs of parsley

For the marinade:

1 liter of water

30 g salt

75 g sugar

75 ml 9% vinegar

Cooking method:

Cut zucchini and carrots into slices, bell pepper into rings. Place dill and parsley umbrellas at the bottom of the jars, and place vegetables tightly on top.

To prepare a marinade for pickled zucchini for the winter according to this recipe, you need to add salt and sugar to the water, bring to a boil, pour in vinegar and remove from heat. Pour hot marinade over vegetables.

Sterilize 1 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.

Marinated zucchini with tomatoes and carrots.

Ingredients:

1.5 kg zucchini

400 g tomatoes

200 g carrots

20 g garlic

15 g fresh hot pepper

2 dill umbrellas

For the marinade:

1 liter of water

30 g salt

40 g sugar

70 ml 9% vinegar

4-5 peas each of black and allspice

Cooking method:

Before pickling zucchini according to this recipe, all vegetables need to be cut into slices, hot peppers into rings, garlic into thin slices.

Place vegetables in layers in prepared jars, put dill on top. To make the marinade, add salt, sugar and spices to the water, bring to a boil, pour in vinegar. Pour hot marinade over vegetables.

Sterilize 1 liter jars for 10 minutes, 2 liter jars for 15 minutes, 3 liter jars for 25-30 minutes.

STEP #1 STEP #2

STEP #3 STEP #4

STEP #5 STEP #6

STEP #7 STEP #8

Then roll up, turn over and wrap until cool.

Marinated zucchini with chili ketchup.

Ingredients:

1.5 kg zucchini

30-50 g garlic

2-3 bay leaves

parsley and dill to taste

For the marinade:

900 ml water

100 g chili ketchup

30 ml 9% vinegar

30 g salt

50 g sugar

Cooking method:

Before marinating zucchini for the winter according to this recipe, they must be cut into slices 1 cm thick. Place herbs, garlic and bay leaves in sterilized jars. Place zucchini on top.

To make the marinade, add ketchup, salt and sugar to the water and bring to a boil. Pour in vinegar and remove from heat. Pour the hot marinade over the zucchini. Cover the jars with lids and sterilize: 0.5 l volume - 7-10 minutes, 1 l - 15 minutes.

Then roll up, turn over and wrap until cool.

Marinated zucchini in tomato.

Ingredients:

1.2-1.3 kg zucchini

25 g garlic

10 g fresh hot pepper

dill and tarragon

For the marinade:

1 liter tomato juice

20 g salt

15 g sugar

30 ml 9% vinegar

3-4 peas of allspice

Bay leaf

Cooking method:

For this recipe for pickled zucchini for the winter in jars, they need to be cut into 1.5 cm thick slices. Place scalded dill and tarragon, garlic cloves and hot pepper rings on the bottom of the sterilized jars. Place zucchini slices on top.

Pour boiling water over the jars and leave for 15-20 minutes. Drain the cooled water and pour in boiling water again, pour out after 15 minutes. Add salt, sugar and spices to tomato juice, bring to a boil, cook for 5 minutes, pour in vinegar and remove from heat. Pour the hot marinade over the zucchini.

STEP #1 STEP #2

STEP #3 STEP #4

STEP #5 STEP #6

Immediately roll up the jars, turn them over and wrap them until they cool.

Recipes for pickling zucchini at home

Marinated zucchini with cherry plum and onion.

Ingredients:

1.2-1.3 kg zucchini

400-500 g cherry plum

100 g onions

spices to taste

For the marinade:

1 liter of water

40 g salt

30 g sugar

5 g citric acid

Cooking method:

For an appetizer of pickled zucchini according to this recipe, you need to cut them into large circles, the onion into thin rings, and remove the seeds from the cherry plum if desired. Place vegetables and cherry plums in prepared jars. Pour boiling water over, leave for 20 minutes. Then drain the water and use it to prepare the marinade. Add salt, sugar, citric acid and bring to a boil.

Pour boiling marinade into the jars of zucchini, roll up, turn over and wrap until cool.

Dessert marinated zucchini with cherry plum.

Ingredients:

1 kg zucchini

500 g cherry plum

For the syrup:

1 liter of water

200 g sugar

pinch of citric acid

3-5 clove buds

Cooking method:

Before pickling zucchini for the winter, they need to be peeled and seeds removed. Cut the pulp into cubes or half rings. Place in prepared jars, sprinkle with cherry plum. To make the syrup, dissolve sugar in hot water, add cloves and citric acid, boil for 1 minute. Pour the hot syrup into the jars, cover with lids and sterilize for 15 minutes (time indicated for 1 liter jars).

STEP #1 STEP #2

STEP #3 STEP #4

STEP #5 STEP #6

STEP #7 STEP #8

Then roll up, turn over and wrap until cool.

Marinated zucchini with apples and carrots.

Ingredients:

1 kg zucchini

500 g apples

500 g carrots

black currant leaves

For the marinade:

1 liter sour apple juice

500 ml water

50 g sugar

50 g salt

Cooking method:

Before preparing the pickled appetizer, zucchini and carrots must be thoroughly washed and cut into slices. Cut the apples into slices and remove the core.

Place zucchini, carrots and apples in prepared jars, topping with blackcurrant leaves. Pour boiling water over it, leave until it cools, then drain the water. For the marinade, mix the juice with water, bring to a boil, add salt and sugar, boil for 1 minute.

Pour the boiling marinade into the jars, immediately roll up, turn over and wrap well until cool.

Pickled zucchini.

Ingredients:

800-900 g zucchini

spicy herbs to taste

For the marinade:

500 ml water

15 g salt

65 g sugar

65 ml 9% vinegar

3-4 peas of allspice

Cooking method:

Wash the zucchini thoroughly, cut into semicircular slices, cut out the seeds.

To marinate zucchini at home as indicated in this recipe, you need to bring water to a boil and add the remaining ingredients. Place zucchini into boiling marinade and cook for 5-7 minutes. Then use a slotted spoon to place them in prepared jars, topping them with pre-scalded herbs. Bring the marinade to a boil and pour into jars. Roll up, turn over and wrap until cool.

Good day, my dear readers. Agree that nothing warms the soul on a cold winter evening like a delicious family dinner. But what would a feast be without delicious homemade food? I will share with you delicious, simple and quick recipes for pickling zucchini for the winter. They can be served as a stand-alone snack or as an addition to main courses.
The calorie content of this vegetable is 24 kcal per 100 g of product. There are 0.6 g of protein, 0.3 g of fat and 4.6 g of carbohydrates. This product contains , and . There is also potassium, calcium, magnesium, iron and other useful mineral compounds.
To make sure you don't miss anything, be sure to watch the video recipe. I’m sure it will inspire you to create such a delicacy!

Simple recipe with vinegar
This appetizer is not only easy to prepare, but also quick. For it you will need:
4 kg zucchini;
5 pieces. bay leaves;
25 black peppercorns;
5 sprigs of parsley;
50 g salt + sugar;
liter of water + water for blanching and cooling vegetables;
250 ml 6% vinegar.

For this preparation, I advise you to take young fruits (preferably those with a diameter of no more than 4 cm). Wash the vegetables and remove their stems. Next, cut the fruits into circles approximately 1.5 cm thick. After this, lower the vegetables into boiling water and blanch for 6 minutes. Then cool the circles in cold water.
Sterilize 5 liter jars. Place 1 bay leaf and a sprig of parsley into each container. We also put 5 peppercorns in each jar and pack the zucchini tightly.
Pour 1 liter of water into a saucepan, add sugar and salt. And then boil the solution for 5 minutes over low heat. Next, enrich the marinade with vinegar and pour the hot solution over the zucchini.
Then we cover the jars with metal lids and sterilize them for 20-25 minutes. Then we seal the jars hermetically with a seaming key. Then we turn them over and wrap them in a warm blanket or blanket. Leave in this position until the preservation has cooled completely.
Korean salad with carrots and garlic
This appetizer turns out very aromatic, bright and beautiful. And it’s easy to prepare. For it you will need:
3 kg of peeled and seeded zucchini;
500 g large carrots;
500 g onions;
2 garlic heads;
a glass of granulated sugar;
2 tbsp. spoons of salt;
a glass of vegetable oil;
100 ml 9% vinegar;
2 packets of Korean carrot seasoning.

Finely chop the peeled onion and garlic. Peel the carrots and cut into strips together with the zucchini. I recommend chopping all these vegetables in a food processor. If done manually, it will take at least 2 hours. And you’ll be as tired as if you were unloading a carload of firewood :)
Place all cooked vegetables in a large saucepan. Add vinegar, oil, salt, granulated sugar and seasoning here. After this, mix everything thoroughly with your hands. Distribute the finished mass into clean 700-gram jars. Next, cover the containers with metal lids and send the workpiece to be sterilized for half an hour.
After this, we tighten the jars with a seaming wrench. We turn the container over, wrap it and let the workpiece cool. And then we move the preservation to the cellar.
Would you like to see the entire technological process of preparing this salad? Then watch this video.

Cooking zucchini in Bulgarian style with pepper
Although this preparation is prepared from a simple, at first glance, set of ingredients, it turns out very tasty. Be sure to try this savory snack. You will need the following ingredients:
3 kilos of zucchini;
1 tbsp. spoon of vinegar essence;
250 ml vegetable oil;
kilo of tomatoes;
2 tbsp. spoons of salt;
200 g granulated sugar;
3 pcs. sweet pepper;
2 pcs. chilli pepper;
100 g garlic.

Cut the tomatoes into slices, place them in a thick-bottomed pan and simmer until they soften. Salt, sugar and season the mixture with butter. After this, mix everything and bring the mixture to a boil.
Peel the bell pepper from the stalks with seeds, wash and cut into slices. We wash the hot pepper and cut it into rings. Peel the zucchini, wash and chop into cubes. Next, add all the peppers and zucchini to the tomatoes. Bring the mixture to a boil and cook for half an hour.
Peel the garlic and cut into thin slices. About 5 minutes before the end of cooking, enrich the salad with garlic and vinegar essence. Next, we pack the workpiece into sterile jars and preserve it. After this, we turn the jars over, wrap them and leave until the salad cools.
Marinate zucchini and cabbage
This snack turns out so crispy and tender that you can’t stop eating it 🙂 Its recipe is as follows:
2 kilos of zucchini;
10 cloves of garlic;
small forks of white cabbage;
dill greens;
5 pieces. bay leaves;
10 pieces. allspice;
1 teaspoon of dill seeds;
5 teaspoons salt;
15th century spoons of 9% vinegar;
10 teaspoons of granulated sugar;
water;
10 tbsp. spoons of vegetable oil.

This amount of ingredients will make 5 liter cans of snacks. First of all, rinse the zucchini, cabbage and greens. Next, remove the stalk from the cabbage and chop it coarsely. Cut off the stalks of the zucchini and chop the fruit into thin circles.
Place greens, bay leaves and dill seeds at the bottom of clean jars. We also send 2 allspice peas, 2 cloves of garlic and cabbage into each container. Remember that cabbage along with all the spices should take up no more than 1/3 of the dish. Then we distribute the zucchini slices among the jars. Add 1 teaspoon of salt and 2 teaspoons of sugar to each container. We also pour 2 tbsp here. spoons of oil and 3 tbsp. spoons of vinegar.
We boil several liters of clean drinking water and pour it into jars. After this, cover the containers with metal lids and sterilize for up to 15 minutes. Next, we roll up the cans, turn them over and insulate them. After 12 hours, we transfer the preservation to a closet or cellar.
Marinate zucchini with onions
This salad turns out amazingly delicious. And thanks to the addition of turmeric, the snack looks incredibly appetizing! To prepare this dish, take:
400 g zucchini;
2 pcs. onions;
40 g salt;
70 g granulated sugar;
250 ml apple cider vinegar;
water;
½ teaspoon mustard powder;
a pinch of fennel seeds;
½ teaspoon turmeric;
a pinch of crushed hot red pepper.

If you have young zucchini, simply remove the stem and rinse. Old vegetables have acquired thick skin and large seeds. So you will have to get rid of the skin and seeds. After this, the zucchini needs to be cut into thin slices. It is more convenient to do this with a special knife for cutting vegetables. But if you don’t have one, it doesn’t matter. You can also chop it with a knife - although it will take more time.
Chop the peeled onion into thin half rings or cubes. Next, send the onions to the zucchini and fill it all with cold drinking water for an hour. Then drain the liquid and place the vegetables in a colander.
In a saucepan, combine mustard with pepper, turmeric, sugar, fennel seeds and salt. Pour vinegar here and mix everything thoroughly. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. When you are sure that the crystals have completely dissolved, pour the hot marinade over the vegetables and mix everything thoroughly. Immediately place the salad in sterile jars and preserve it. Then turn the jars over, wrap them, and after about 12-15 hours move them to the closet.
Additional Tricks
For marinating whole vegetables, I recommend using small zucchini (also called green zucchini). The length of such vegetables does not exceed 10 cm. They are more tender than their overripe counterparts. Only in this case you need to correctly calculate the amount of filling. So, for a 3 liter jar you will have to prepare 1500 ml of marinade.
If you cut the vegetables into slices or pieces, then larger fruits will do. Try to take ones whose length is no more than 20 cm. Leave those that are longer for other culinary masterpieces - they are not suitable for pickling. And since there is practically no acid in zucchini, you will have to add it when canning. Typically, vinegar essence, citric acid or vinegar is used for this.
By the way, spices used in canning not only improve the taste of the product, but are also preservatives. When pickling zucchini, I recommend using dill, tarragon, horseradish, parsley, etc. It is also advisable to add allspice here.
A few more words about sterilization of the workpiece. If you cook zucchini in a spicy marinade, then additional heat treatment is not necessary. But with a weakly acidic brine, sterilization is indispensable.
My friends, how do you preserve zucchini? Write your most delicious recipes. And don’t forget - this will help you improve your culinary skills. That's all for today: see you soon!

Dear friends, based on your numerous requests in the comments, I have prepared for you a recipe for pickled zucchini for a liter jar. We will cook zucchini in a liter jar without sterilization - with triple filling, which greatly simplifies the entire canning process.

Marinated zucchini for the winter without sterilization turns out very tasty, juicy and crispy. The herbs and spices make them incredibly flavorful. I often use these pickled zucchini to make salads instead of canned cucumbers. It turns out very tasty and original, I definitely recommend trying it.

For convenience, I calculated the required amount of salt, sugar and vinegar to make the zucchini per 1 liter jar crispy and juicy. If you are canning several jars at once, increase the quantities of all ingredients accordingly.

Ingredients for a liter jar:

3 young zucchini

2 cloves garlic

1 bay leaf

1 leaf each of cherry, apple and currant

1 dill umbrella

3 allspice peas

1 horseradish leaf

1 sprig tarragon

1 liter of water

25 g coarse table salt

25 g sugar

50 ml vinegar

How to seal zucchini in liter jars:

First of all, let's prepare liter jars. We will wash them thoroughly and put them together with the metal lids to sterilize. Fill a large saucepan with water and place it on the stove to boil.

Now let's prepare all the necessary ingredients. Wash the greens, coarsely chop the horseradish leaves, tarragon and dill. Peel the garlic cloves. Cut off the tails of the zucchini, cut the vegetables into rings 1 centimeter thick or a little thinner, as required by the recipe for pickled zucchini for a liter jar.

Use fresh, undamaged vegetables so that zucchini in a liter jar without sterilization does not become cloudy, and the jars do not explode due to the fermentation process.

Place leaves, dill, garlic and spices at the bottom of each sterilized jar.

Then fill them with zucchini circles, placing them tightly to each other.

Pour boiling water over the zucchini in liter jars. Cover them with a towel and wrap them in a blanket to maintain the temperature inside. Let them cool slightly, about 15-20 minutes.

When the jars can be held without burning your hands (15-20 minutes), pour the hot water from them back into the pan.

Let's bring the water to a boil again, pour it over our zucchini in liter jars.

Cover with a towel and blanket and leave the zucchini for another 15 minutes.

Then pour the water back into the pan and prepare the marinade. Add salt and sugar at the rate of 25 grams per 1 liter. Stir until the ingredients dissolve.

Pour 50 ml of 9% table vinegar into each jar so that canned zucchini in liter jars is well stored. Please note that the vinegar must be fresh.

Now let’s fill the zucchini in liter jars with boiling brine for the winter for the third time.

Zucchini preparations for the winter take pride of place on my modest culinary site. I carefully collected all the zucchini recipes for the winter from different people over the years to create my own collection of proven recipes for zucchini preparations.

It’s very convenient to open the page during the season: and canning zucchini for the winter - recipes with photos in front of your eyes, you just need to buy the necessary ingredients on the market and start canning. Despite the fact that many people consider preparing zucchini for the winter as “relics of the Soviet past” and prefer frozen products, I do not agree with this opinion.

If you prepare zucchini for the winter according to proven recipes, then canning zucchini for the winter is very tasty, especially in winter, and significantly saves time on daily preparation of salads. I also freeze zucchini for the winter; I have a freezer up to the ceiling for this purpose. There are nuances to freezing zucchini, and I will tell you how to properly freeze zucchini in the next article.

Now let's get back to canning zucchini. Zucchini canning for the winter amazes with its variety, and I am very glad that now recipes for canning zucchini are much more interesting than during my Soviet childhood. For example, my mother and grandmother never preserved adjika from zucchini, lecho from zucchini, mother-in-law’s tongue from zucchini for the winter or zucchini for the winter in Korean, and no one had ever heard of zucchini jam.

Thanks to the Internet, housewives learned what canning zucchini for the winter is - recipes with photos, when every step is photographed and described in great detail. And it is precisely these recipes for zucchini preparations that will be discussed in this article.

I bring to your attention, dear friends, zucchini preparations for the winter - the best recipes, which I have tested several times, which I hope you will like. All winter zucchini preparations presented on the page are finger-licking recipes. And this is no exaggeration at all!

Friends, what are your favorite zucchini preparations? Please share your successful recipes for preserving zucchini for the winter in the comments!

Finger-licking zucchini for the winter

A simple and tasty recipe for zucchini with a lid that fully lives up to its “finger lickin’ good” name. It should also be noted that zucchini is prepared for the winter “finger-licking”, without sterilization, which greatly simplifies the process of preparing zucchini for the winter. You can see how to cook finger-licking zucchini for the winter (step by step recipe with photos).

Zucchini like milk mushrooms

I have one wonderful recipe for you - zucchini under milk mushrooms for the winter. Yes, yes, as a result of pickling and canning, zucchini becomes similar to mushrooms in taste and density. This preparation turns out to be very budget-friendly and affordable if you talk about finances, but very tasty and beautiful if you evaluate its qualities. See recipe with photo.

Squash caviar according to GOST as in USSR stores

We continue to prepare for winter. We will preserve the same squash caviar with the addition of mayonnaise according to GOST, as in the USSR, which was sold in Soviet stores. I have to admit, this is one of my favorite zucchini preserves recipes. Recipe with photo.

Spicy adjika from zucchini for the winter

I suggest you prepare adjika, but not simple adjika, but zucchini adjika for the winter. Yes, yes, you can even make adjika from zucchini, can you imagine? This once again proves how versatile this vegetable is. How to cook, see.

Zucchini salad for the winter with cabbage, tomatoes and carrots

Preparing zucchini salad for the winter with cabbage without sterilization. This vegetable appetizer has long been a success in my family and traditionally takes one of the places of honor on the table. It's easy and quick to prepare. It is enough to chop all the vegetables, stew them together, put them in sterilized jars and roll them up using a special machine. How to cook, see.

Pickled zucchini for the winter without sterilization in a liter jar

Dear friends, based on your numerous requests in the comments, I have prepared for you a recipe for pickled zucchini for a liter jar. We will cook zucchini in a liter jar without sterilization - with triple filling, which greatly simplifies the entire canning process. Marinated zucchini for the winter without sterilization turns out very tasty, juicy and crispy. The herbs and spices make them incredibly flavorful. I wrote about how to seal zucchini in liter jars.

Zucchini caviar "You'll lick your fingers"

So I became interested in what would happen in the end. Looking ahead, I will say that the result did not disappoint me at all. Even though the squash caviar “You'll Lick Your Fingers” is prepared at home, it turns out very similar to the store-bought caviar that was sold when I was a child. Recipe with photo.

Zucchini salad for the winter with rice

I suggest you try to prepare a very tasty zucchini salad for the winter with rice. The result is a hearty and juicy zucchini appetizer that can be served cold as a salad, or reheated to create a full-fledged lean stew with summer vegetables. Looking ahead, I will say that this winter salad of zucchini and rice is prepared without sterilization, from simple and affordable ingredients. You can see how to prepare zucchini salad for the winter with rice.

Pickled zucchini for the winter without sterilization according to my grandmother’s recipe

I make this recipe for pickled zucchini without sterilization every year. Crispy, moderately salty and spicy with herbs, they are perfect for meat, poultry and fried potatoes. Therefore, we are always in great demand for fragrant and tasty pickled zucchini for the winter. You can see the recipe with step-by-step photos.

Zucchini salad for the winter with carrots and onions

Looking for a new zucchini salad for the winter? Be sure to check out the winter zucchini salad with carrots and onions. It has a fairly simple recipe, inexpensive ingredients, but excellent taste and a very presentable appearance. You can see how to prepare zucchini salad for the winter with carrots and onions.

Zucchini salad for the winter in Korean

A very tasty and spicy zucchini salad for the winter. If you cook it, you definitely won’t regret it! Recipe with step by step photos.

Canned zucchini for the winter with carrots

The zucchini turns out very beautiful and appetizing, with an interesting spicy taste. Be sure to prepare this homemade preparation for the winter so that you can enjoy delicious vegetables even in the off-season. Recipe with step by step photos.

Delicious adjika from zucchini for the winter

This zucchini adjika has a very interesting taste: quite spicy (thanks to the garlic), but at the same time envelopingly soft (precisely because of the zucchini). Recipe with step by step photos.

Zucchini jam with lemon

You can see how to make delicious zucchini jam with lemon.

Zinaida Sergeevna's zucchini lecho

You can see how to prepare delicious and aromatic zucchini lecho from Zinaida Sergeevna

Share this article with your friends:

Similar articles

Canned green peas

Useful vitamins, calorie content and chemical composition of different types of cabbage How many kilocalories are there in white cabbage

Broccoli: composition, calorie content and cooking features Broccoli calories per 100