Zucchini for the winter - interesting recipes. Canned zucchini for the winter

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.

Good afternoon Today I will write a long article in which you will find 9 recipes for preparing zucchini for the winter. Zucchini is a delicious vegetable that can be used to make both savory and sweet dishes. During the season, this vegetable is quite cheap, so you can experiment with different recipes. A little earlier I wrote about how delicious it is to cook zucchini in the oven. I recommend that you read that article at the dedicated link. Zucchini can also be closed in different ways for the winter.

Zucchini is covered, giving it the taste of pickled mushrooms or pineapples, marinated with herbs, made into salads with other vegetables, and preserved in tomato sauce. Where zucchini is cooked (for example, in salads), the jars must first be sterilized. The most common method is over steam for 10-15 minutes. You can also put all the jars in a cold oven at once, turn on the heat to 150 degrees and sterilize for 15 minutes. Before sterilization, jars must be washed with soda.

If the zucchini is placed in a jar raw, then this jar does not need to be sterilized in advance, just washed. The jar will be sterilized along with the zucchini in a pan of water. The lids in both of these cases need to be boiled for 5 minutes.

For preservation, iodized salt and “Extra” salt cannot be used. Use only regular rock salt.

This recipe is not the easiest, since you need to cook the sauce that will be poured over the zucchini. But the taste of such preservation is excellent, it’s worth a little tinkering. The proportions given are quite large, so for the first time you can do a little for testing. And if you like it (you should like it), then make a “basin” right away.

Ingredients:

young zucchini - 5 kg
ripe tomatoes - 2 kg
onions - 1 kg
garlic - 1-2 heads
hot pepper - 2-3 pcs. or ready ground red pepper
sugar - 100-150 gr.
salt - 2 tbsp. with a slide
vinegar 9% - 3 tbsp.
vegetable oil for frying

How to preserve zucchini for the winter in tomatoes:

1. Wash the tomatoes and cut them into arbitrary pieces. Place the chopped tomatoes in a blender and puree them. Pour the tomatoes into the pan and bring to a boil. Then reduce the heat and simmer until the volume of the puree is reduced by half.

2. Peel the onion and garlic. Grind the hot pepper or use ready-made ground pepper. Heat vegetable oil in a frying pan. There should be enough of it to cover the bottom of the dish. Cut the onion into large pieces (in half and then into 4-5 parts). Place the onion in the hot oil and fry over high heat, stirring constantly, until soft. There is no need to fry until brown, wait until it becomes transparent, that will be enough.

4. Grind the prepared onion in a blender until smooth. Add this onion to the cooking tomatoes, stir and continue cooking until thickened.

5. Wash the zucchini, trim the ends and cut into 1.5-2 cm circles, not very thin. There is no need to cut off the skin of young zucchini.

6.Now prepare the dressing for the sauce. To do this, place peeled garlic and 0.5 tsp in a blender bowl. ground red pepper, 100-150 grams of sugar, 2 heaped tablespoons of salt and 3 tablespoons of vinegar. Mix all these ingredients with a blender.

The amount of sugar depends on the acidity of the tomatoes. If the tomatoes are very sour, use more sugar and vice versa.

7. Cover a large baking sheet with parchment and grease it with vegetable oil. Place the zucchini and bake them in the oven at 200 degrees for 20-25 minutes until soft.

When baked in the oven, zucchini will be less fatty than when fried in a frying pan. Moreover, you can save time by baking a large batch at once.

8.Place the baked zucchini in a saucepan.

9. At the end of preparing the sauce, add garlic dressing to it. Stir and taste.

10. Start putting the snack in clean jars, washed with soda. Keep the sauce on the stove to simmer. Also place the zucchini in the pan over low heat so that the vegetables do not cool down. Pour some sauce into the bottom of the jar. Place zucchini slices on top. Next is the sauce again - zucchini. The top of the zucchini should be covered with sauce.

11.Cover the jar with a sterilized lid (but not tightly so that air can escape from the jars) and place in a large saucepan to sterilize. Cover the bottom of the pan with a cloth to prevent the jars from bursting. Fill the jars with boiling water up to the hangers and put them on the fire to sterilize. When the water boils, time it for 20-25 minutes. After this time, remove the jars from the boiling water (it is convenient to use special tweezers) and screw (or roll up) the lids.

12. Turn the jars over, place them on a blanket and cover with something warm on top. Leave the resulting appetizer—winter zucchini—until it cools completely. Then you can store it directly in the apartment. It turns out very tasty, tomato sauce goes well with baked zucchini.

Zucchini for the winter, like milk mushrooms.

Zucchini is such a unique vegetable that it can be given a wide variety of flavors. Therefore, they make a preparation from zucchini that tastes similar to milk mushrooms. Of course, don’t expect a 100% taste match, but there is something in it. Moreover, zucchini is several times cheaper than mushrooms. So I recommend this pickled zucchini recipe.

Ingredients (for 2 cans of 0.5 l each):

zucchini - 1 kg
dill - 1 bunch
sugar - 50 gr.
vinegar 9% - 50 gr.
vegetable oil - 50 gr.
salt - 0.5 tbsp.
garlic - 3-4 cloves
ground coriander - 0.5 tsp.

How to pickle zucchini for the winter under milk mushrooms:

1. Wash the zucchini, cut off all excess and cut into medium cubes. Peel the garlic and cut into slices. Wash the dill well, dry and finely chop.

2. Place zucchini, dill, and garlic in a deep bowl. And add all the other ingredients: sugar, salt, black pepper, coriander, vegetable oil and vinegar. Stir and leave to marinate for 5-6 hours. Stir the mixture occasionally to ensure the zucchini marinates evenly. During this time, the vegetables will release juice.

3.Prepare the jars in advance. Wash them with baking soda and rinse with warm water. Turn over and let dry. There is no need to sterilize the jars separately, as they will be sterilized along with the zucchini. The lids need to be sterilized - boil them for 5 minutes.

4. Place the pickled zucchini in jars along with the juice that has been released. Cover with a sterile lid, but do not roll up.

5. Place a napkin in the pan and place the filled jars on it. Fill with warm water that should reach the hangers of the jars. Place the preserved food to sterilize. After the water boils, boil the zucchini for 20 minutes. Then roll up the lids and turn the jars over. Let the workpiece cool completely.

6.This is how easy it is to cook zucchini, like milk mushrooms. It will be delicious for you in winter!

Zucchini for the winter, like pineapples, is a delicious exotic.

This is an unusual zucchini recipe. They taste just like pineapples. This recipe is becoming increasingly popular among housewives. If you boil zucchini in some sweet syrup, it absorbs the taste of this syrup. Read the recipe for making zucchini with sweet pilaf. There, the zucchini was given a citrus flavor.

So, for pineapple zucchini you will need (for 4 0.5 liter jars):

zucchini - 2 kg (you need mature ones)
pineapple juice - 1 l
sugar - 300 gr.
citric acid - 1 tsp.

Zucchini for the winter, like pineapples, preparation method:

1. For this recipe you need mature zucchini, with dense pulp. If the zucchini is soft, it will fall apart when cooked. Peel the zucchini, cut in half and remove the seeds. Cut the zucchini into cubes or half rings. If desired, zucchini can be cut into rings. To do this, first peel the skin, then cut into circles about 1 cm thick. Using a glass, press the circle in the middle, removing the seeds and forming rings, like a pineapple.

In general, the cutting form can be any.

2.Pour pineapple juice into the pan. Buy the cheapest one for canning. Add sugar and citric acid. If desired, you can add vanilla at the tip of a knife. Bring the syrup to a boil, stirring until the sugar dissolves.

3.Pour chopped zucchini into the boiling juice, wait until it boils again and simmer over low heat for 10 minutes. During this time, wash the jars with soda or laundry soap, rinse them well and dry them.

4.Pour boiled pineapple zucchini into clean jars and cover with sterilized lids. Place the jars in a pan to sterilize. Line the bottom of the pan with something. Pour water into this pan and bring it to a boil. Sterilize from this point on for 10 minutes. Screw the lids on tightly, turn the jars over and leave to cool completely.

Pour enough water so that it does not fall into the jars when boiling.

5. That's all. In autumn and winter, you can eat “pineapples” and also add them to salads, pies and other baked goods.

Zucchini salad with carrots for the winter.

This salad has a sweet and sour taste, it is moderately spicy and very aromatic. This appetizer salad will be a great addition to lunch or dinner on cold winter days. Try it, it’s a very successful recipe and good proportions of ingredients.

Ingredients:

zucchini - 2 kg (preferably young)
carrots - 1 pc. large
garlic - 5 cloves
parsley - 1 large bunch
dill - 1 large bunch
salt - 1.5 tbsp.
sugar - 3 tbsp.
ground black pepper - 0.5 tsp.
vegetable oil - 120 ml
vinegar 9% – 120 ml

How to roll up zucchini for the winter with carrots:

1. Peel the carrots and cut into thin strips. To do this, first cut it into circles, cutting the carrots diagonally. And then cut these elongated circles into strips.

2.Pour 1 tbsp into the pan. vegetable oil and 2 tbsp. water. Heat and add carrots. Lightly simmer this vegetable for 5 minutes.

3.Cut the zucchini, preferably young, into cubes. There is no need to peel off the skin; it is thin on young vegetables. Pour the zucchini into the pan, add sugar, salt, pepper, pressed garlic and vinegar. Mix the zucchini well with all the additives. Next, pour in vegetable oil. Finely chop the washed and dried greens and put them in the zucchini, also add the stewed carrots. And mix everything again.

4.Cover the pan and leave the salad to marinate for 3 hours. The vegetables will need to be stirred twice during this time.

5. Wash the jars with soda solution, rinse well and let the water dry. Place the infused salad along with the released juice into such jars. During sterilization, the amount of juice will increase, so do not add to the brim. Cover the jars with lids that must be sterilized.

6. All that remains is to sterilize the delicious zucchini salad. As always, line the bottom of a large pan with a cloth, place the jars on it and pour hot (but not boiling water) water into the pan. Put it on fire. After the water boils, sterilize with moderate gurgling for 10 minutes. Immediately after sterilization, roll up the lids, turn the jars upside down and check that the lid fits well.

7. That's all. A delicious salad for the winter is ready. When the jars have cooled completely, put them in a storage place (cupboard, cellar, table, etc.).

Canned zucchini for the winter “Mother-in-law’s tongue.”

In this way you can close and. The finished preserve is spicy, which is why it has that name. You can cut the zucchini into circles, or you can cut it into long strips, this will not affect the taste. This preservation is done without sterilizing the zucchini in jars. That is, the jars will need to be sterilized separately (over steam or in the oven), and then pour a hot snack into them and roll them up.

Ingredients (for 2.5 l):

zucchini - 1.5 kg
carrots - 1 pc. large
garlic - 3-4 cloves
hot pepper - 1 pc.
“Krasnodar” sauce – 0.5 l
vegetable oil - 100 gr.
vinegar 9% - 100 ml
sugar - 100 gr.
salt - 1 tbsp.

Cooking method:

1. Zucchini needs to be washed and cut into slices, about 1 cm thick. Pass the peeled carrots through a meat grinder along with hot pepper.

2.Now you need to cook the sauce. Pour all the tomato sauce, vinegar, vegetable oil into a large saucepan, add sugar and salt. Bring the mixture to a boil, stirring occasionally to prevent it from burning. When the sauce starts to boil, add chopped carrots and hot pepper, stir and cook for 5 minutes.

3.After 5 minutes, add the zucchini to the sauce and squeeze the garlic through a press. Stir, cover and cook for 20 minutes after boiling over low heat. Be sure to keep an eye on the zucchini and stir it. The sauce is quite thick and may burn if left without stirring. When cooked, the zucchini will release juice, so there will be more sauce.

4.After 20 minutes of cooking, without removing the pan with the appetizer from the heat, place the zucchini with sauce into sterilized jars and immediately roll up with sterilized lids. Turn the jars over and leave to cool. This makes a delicious sweet and spicy zucchini appetizer. The zucchini themselves will be soft, don't expect any crunch from them, these are not pickled zucchini.

Zucchini is like mushrooms for the winter.

Above I already wrote a recipe for zucchini, like milk mushrooms. There were zucchini in dill. This recipe differs in ingredient composition. These zucchini are similar to pickled mushrooms.

Ingredients (for 2×0.5 l):

zucchini - 1 kg
salt - 20 gr. (1 tbsp)
sugar - 40 gr. (2 tbsp)
apple cider vinegar 9% – 25 ml
odorless vegetable oil - 50 ml
black peppercorns - 10 pcs.
allspice peas - 6 pcs.
cloves - 10 inflorescences
bay leaf - 2 pcs.
garlic - 4 cloves
carrots - 6 slices
dill, parsley - 8 sprigs

How to cook zucchini like mushrooms:

1. Wash the zucchini and trim the skin. Cut the vegetables into medium cubes and place in a bowl. Add sugar, salt and vinegar. For this recipe, you definitely need to use apple cider vinegar. Mix everything well. Now you need to give the zucchini time to marinate for 3 hours. During this time, stir the zucchini 4-5 times. After 3 hours there will already be quite a lot of zucchini juice in the bowl.

2. Wash the jars with soda, rinse them thoroughly, turn them over and let all the water drain. At the bottom of each jar (for 1 kg of zucchini you need two half-liter jars) put several washed sprigs of parsley and dill, 2 cloves of garlic, 5 black peppercorns, 3 carrot slices that can be cut into strips, 1 bay leaf, 3 allspice peas pepper, 5 cloves. Moreover, cloves are a must for this recipe.

3.Now put the zucchini in the jars and pour in the released juice. At this stage, the juice may not completely cover the zucchini, but when sterilized, the zucchini will release more juice, so there will be enough.

4. Place a cloth on the bottom of a wide pan, place the jars and fill them up to their hangers with warm water. Pour a tablespoon of vegetable oil into each half-liter jar and cover the jars with sterilized lids. Place the preserved food on the fire and bring the water in the pan to a boil. Next, sterilize the zucchini for 10 minutes, no more. Otherwise they will become soft and will not crunch.

5.Remove the jars from the boiling water and immediately roll them up. Turn over and wrap with something warm. Let the zucchini cool completely under the fur coat, this will take about a day. Can be stored at room temperature. It turns out very tasty!

Spicy zucchini for the winter with chili ketchup.

Another recipe for spicy lovers. Such zucchini turns out crispy, spicy, sweet and sour. If you want, you can make it with mild ketchup, then there will be more sweetness in the taste.

Ingredients (for 4 l):

small zucchini - 2 kg
water - 5 tbsp.
vinegar 9% - 200 gr.
sugar - 200 gr.
chili ketchup - 350 gr.
salt - 2 tbsp.

How to cook chili zucchini:

1. Wash the zucchini and trim the ends. Wash the jars with baking soda first. Zucchini needs to be cut into strips. That is, first cut the zucchini in half, and then each half into 2 or 3 parts lengthwise. Place the zucchini in jars tightly. Strips that are too long can be cut in half.

2.Now cook the marinade. In a bowl, mix water, ketchup, sugar, salt and vinegar. Place the brine on the stove and bring it to a boil.

3.Prepare a pan in which you will sterilize the zucchini. Cover the bottom with a cloth, pour in water, which needs to be heated until warm so that it boils faster later.

4. Pour the boiling marinade over the zucchini in jars and cover with sterilized lids. Place the jars in a pan to sterilize. After the water boils, sterilize for 15 minutes and roll up the lids. There is no need to wrap this preserve, just let it cool on the table.

Zucchini salad with peppers and tomatoes.

This is a very tasty vegetable salad that can be prepared just for eating, not just for preservation. You can use any zucchini. Young zucchini are used whole; overripe ones need to be cut off and the seeds removed. You need to weigh the zucchini in its peeled form.

Ingredients (per 1.5 l):

zucchini - 1 kg
tomatoes - 1.5 kg
bell pepper - 4 pcs.
garlic - 5-6 cloves
sugar - 100 gr.
salt - 1 tbsp.
vinegar 9% - 1 tbsp.
vegetable oil - 1 tbsp.

Zucchini for the winter with pepper - how to cook:

1. Wash the zucchini and cut into medium cubes. Chop the tomatoes and peppers in the same way. You can peel the tomatoes and peppers if you like, but this is not necessary.

2. Place the tomatoes in a saucepan and put on fire. Add sugar and salt. Stir and bring to a boil. The tomatoes will begin to release juice. Cook, stirring, tomatoes for 10 minutes. Next, add zucchini and pepper to them, pour in vegetable oil. Let the salad boil and cook for another 25-30 minutes with the lid open, stirring occasionally.

3. 15 minutes before readiness, add garlic squeezed through a press and stir.

4. 1-2 minutes before readiness, pour in the vinegar and cover the salad with a lid so that the vinegar does not evaporate.

5.Prepare sterilized jars and lids in advance. Place the hot boiling salad in jars to the top and roll up or screw the lids tightly if you are using Euro-threaded lids. Turn the pieces upside down, wrap them in a towel and leave until completely cool.

6.You can store the salad anywhere, even in your apartment. Have a delicious winter!

Pickled zucchini for the winter is spicy and sweet.

This recipe is similar - with aromatic herbs and other spices. The zucchini turns out crispy and stores well. The jars need to be washed with soda in advance; there is no need to sterilize them.

Ingredients (per 1 liter jar):

zucchini - how much will fit?
bay leaf - 2 pcs.
cloves - 2 pcs.
dill umbrella - 1 pc.
black peppercorns - 5-6 pcs.
garlic - 2 cloves
cherry and currant leaves - 1 pc.
white mustard beans - 0.5 tsp.

For brine in 6 liter jars:

water - 2.5 l
sugar - 250 gr.
salt - 3 tbsp.
vinegar 9% - 400 ml

Cooking method:

1. It is better to take zucchini for pickling with soft seeds, young ones. All greens need to be washed well, doused with boiling water, and dried. At the bottom of a clean liter jar, place a cherry and currant leaf, 1 dill umbrella, 1 bay leaf, 1 cut garlic clove, 5-6 black peppercorns.

2. Rinse the zucchini well, trim the edges and cut in any way you like. You can cut into circles, semicircles, cubes or cubes. The cutting method is not important, do what is most convenient. Place the zucchini pieces in a jar. First fill half a jar and add another bay leaf and another chopped clove of garlic. Also add 2 cloves and then fill the jar with zucchini.

Place the zucchini tightly so that there are fewer empty spaces.

3.Pour some mustard seeds into the jar on top. Use the amount of this spice according to your taste.

4. Prepare the marinade. Pour boiled water into a bowl, hot or warm. Add sugar, salt, vinegar and stir until the crystals dissolve. There is no need to boil or cook the marinade. Pour the marinade over the zucchini and cover with sterilized lids.

5. All that remains is to sterilize the zucchini. To do this, take a large saucepan, put a kitchen towel on the bottom, and place the jars. Fill with warm water up to the hangers and bring this pot to a boil. Next, sterilize for 10 minutes. During this time, the zucchini should change color and become slightly yellowish.

6.Take out the cans and roll them up immediately. Turn it over and check if the lid is leaking. If there is a leak, you need to reroll it. Turn the jars over and cover them with a blanket, let the preservation cool completely. This will take a day, or even two. So the pickled zucchini is ready for the winter. Simple and fast, and most importantly - delicious.

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Every summer, summer residents collect a large amount of fresh vegetables and fruits, the vitamins of which they want to preserve until winter. We can preserve zucchini to preserve all the beneficial substances along with the wonderful taste. We present to your attention recipes for canning zucchini with a detailed description of the process.

Canning zucchini without sterilization

It is known that canning zucchini for the winter is a simple process of preserving the taste of vegetables for a long time, without sacrificing quality or nutrients. Canned zucchini for the winter will be a tasty addition to the home winter menu, will diversify food during Lent, and will become a crispy side dish for any meat. You need to take:

zucchini – one and a half kg;
salt – 3-4 tbsp. l.;
parsley - to taste;
garlic - a few cloves;
vinegar - 7 tbsp. l.;
sugar – 4 tbsp. l.;
pepper plus bay leaf.

Let’s start preparing delicious canned zucchini for the winter:

Prepare vegetables. To do this, they must be thoroughly washed and cut. For convenience, you should get circles 1 cm wide each.
Pour water over the vegetables and leave them for several hours - ideally overnight.
Place parsley, pepper, bay leaf, and garlic on the bottom of the jar.
Lay out the sliced slices in layers. They should be placed as tightly as possible.
Pour boiled water. Wait half an hour.
Pour the water from the jar into the pan. After this, add salt and sugar. After the water boils, you need to pour vinegar.
After preparing the brine, pour it back into the zucchini.
Roll up the lid. Then turn the jar over and leave to cool.

Preserving zucchini in Korean

A spicy appetizer made from canned zucchini for the winter will be an alternative to many store-bought salads: firstly, it is much tastier, and secondly, cheaper. To prepare, you need to stock up on the following products:

zucchini – 3 kg;
garlic – 4 heads;
onion - half a kilo;
vinegar - 5 tbsp. l.;
carrots - half a kilo;
bell pepper – 6 pcs.;
sunflower oil – 1 tbsp. l.;
salt and sugar - about 200 g;
herbs and spices - to taste.

Wash, peel and grate carrots.
Wash the zucchini, then grate.
Chop the pepper and onion. You should get a thin straw.
Press the garlic.
Chop the greens.
Make the marinade: mix oil, vinegar, salt, spices and sugar.
Mix all the vegetables, pour in the marinade.
Leave to steep in the refrigerator for four to five hours.
Transfer to jars, then roll up.

Zucchini fried for the winter

Preserving zucchini for the winter is not just one boring recipe that cannot surprise anyone. There are a huge number of ways to make preparations; you can add something of your own to each recipe, and then the final dish will acquire a unique taste. Don't be afraid to experiment. From one such experiment, a recipe for fried oblong pumpkins was born. It requires:

zucchini – 1kg;
garlic - one head;
salt;
oil – 200 ml;
parsley and dill - 7-8 branches each;
vinegar - 3 tbsp. l.

Cooking process:

Wash and cut vegetables. Fun fact: if you want your dish to look more interesting, you can use zucchini, which has a different skin color.
Salt the rounds, stir, let them brew for about fifteen minutes.
Heat a frying pan, pour oil into it. Fry the plant until golden brown on both sides. Zucchini loves to absorb liquids, so you need to make sure that there is just the right amount of oil on the dishes. If necessary, add more vegetable oil.
Chop the greens and garlic.
It is necessary to boil the oil and cool it.
Jars must be sterilized. To do this, you can wash them thoroughly using baking soda and then harden them in the oven.
Place herbs at the bottom of the jars and pour chilled oil over them.
Lay out the zucchini in layers, alternating them with garlic.
When everything is filled, you need to pour vinegar and start sterilizing.
To do this, you need to put the jar with the future dish in the pan, fill it with water two-thirds and put it on the fire. When it starts to boil, reduce the power to low and cook for half an hour.
Roll up the jars and let the zucchini cool.

Adjika from zucchini for the winter

The famous canned zucchini adjika is an excellent dish for all lovers of savory snacks. You need to take the following ingredients:

zucchini – 3 kg;
tomatoes – 2 kg;
sweet pepper - half a kilo;
carrots - half a kilo;
garlic – 6 heads;
ground pepper, sugar, salt and vegetable oil.

Step-by-step instruction:

Chop the tomatoes. You can use a meat grinder for this.
First peel the zucchini and send it on its way after the tomatoes.
Peppers and carrots will follow them.
Chop the garlic and add.
Add the spices and thoroughly mix all the vegetables together.
Place on low heat. Cook the dish for about 40-50 minutes.
Transfer to jars. Then turn them upside down and, wrapping them in a blanket, leave them to cool.

Recipe for canning zucchini with mushroom flavor

Many people prefer to treat themselves to pickled mushrooms, but if there is no forest nearby where you can collect a basket of honey mushrooms, then it will not be difficult to make canned zucchini for the winter, like mushrooms. To prepare you need to take:

zucchini - one and a half kilos;
dill – 1-2 bunches;
salt – 1 tbsp. l.;
sugar – 2 tbsp. l.;
garlic – 6-7 cloves;
pepper;
oil;
vinegar.

Preparation:

Peel the vegetables. Cut coarsely into cubes.
Then chop the dill.
Garlic - through a special crush or cut as finely as possible.
Mix vegetables with herbs, spices and oil. Leave for three to four hours.
Place the zucchini in jars. Pour warm water into a container and place the jars there.
After boiling, cook for another 5 minutes. It is important that water does not get inside the jars.
Roll up the jars, upside down, and leave for a day. It is best to wrap it in thick fabric or a blanket. Then you can put them away in the basement or pantry.

Video: recipes for canned zucchini

Canned zucchini is a good alternative to pickled cucumbers. Experienced housewives will tell you how to properly salt and seal jars, where is the best way to use tomato sauce, and how to prepare stews for canning? It’s easy to close the jars, but the preparation has its own secrets, and the presenters will tell you about them in the videos presented below.

Recipe for pickled zucchini for the winter

Zucchini appetizer

Zucchini in tomatoes for the winter

Zucchini salad

Unfortunately, zucchini is not suitable for long-term storage. But they can be eaten raw, stewed with meat, fried with garlic, baked with minced meat, added to biscuit dough and, of course, made from zucchini for the winter. So, the best homemade salad recipes for every taste.

Marinated without sterilization

The simplest recipe among all possible preparations for the winter. It is reminiscent of traditional canning cucumbers with vinegar and takes minimal time. Homemade zucchini, canned in slices, is well suited for preparing winter salads, pickles, and also as an independent snack with boiled potatoes.

To make pickled zucchini more flavorful, use more greens.

Attention! Only small-sized fruits of milky ripeness are suitable for harvesting.

To prepare you will need:

zucchini – 3 kg;
dill umbrellas, fresh parsley;
garlic – 1 large head;
allspice black peppercorns;
carnation

For the marinade:

clean water – 2 l;
granulated sugar – 4 tbsp;
coarse salt – 3 tbsp;
vinegar - 6 tbsp.

To marinate, do not slice the zucchini too thinly.

Preparation:

Wash the jars with soda and air dry.
Place a portion of herbs, a few peppercorns, and a clove of garlic at the very bottom.
Wash the zucchini clean, dry, cut into slices about a finger and a half wide, and place tightly in jars.
Boil water and pour into each jar, leave for 10 minutes.
Drain the liquid, add sugar and salt according to the recipe, and boil.
Vinegar 1 tbsp. Pour immediately into the jars, with hot brine on top.
Roll up, turn upside down and wrap well. Zucchini canned this way can usually last all winter and even longer.

Traditional squash caviar

This delicious dish has been loved by many since the times of the Soviet Union. Once upon a time, store-bought squash caviar was the most desired salad. The most interesting thing is that it is quite difficult to replicate the original taste of factory-made caviar. Apparently, the technologists of Soviet times had their secrets. Although in reality everything turned out to be extremely simple. Firstly, only the zucchini and onions themselves are used, and secondly, the caviar needs to be stewed for a very, very long time. However, enterprising housewives, through experimentation and experimentation, have come up with even better recipes that turn ordinary homemade caviar into an amazingly tasty snack.

Zucchini caviar

To make the taste of squash caviar unique, housewives add not only traditional carrots and onions, but also apples, bell peppers, tomatoes and even mushrooms to winter preparations. Tomato paste, mayonnaise, spices and seasonings add sophistication to the appetizer. But how can you close the caviar so that it resembles store-bought caviar and also lasts all winter? For this recipe you will need a minimum of ingredients:

zucchini – 2 kg;
onion – 2–3 heads;
vinegar - about 1 tbsp;
about a head of garlic;
a little allspice and black pepper;
salt and granulated sugar are added to personal taste;
vegetable oil for frying.

Before cooking, wash vegetables thoroughly and remove any damaged parts.

Preparation:

Cut cleanly washed zucchini into circles and fry them in oil.
Chop the onion into arbitrary pieces and also fry until caramelized.
Grind all the vegetables in a meat grinder using a fine wire rack or chop with a blender.
Simmer the ground vegetables for at least a couple of hours, more if possible.
Finely chop the garlic, grind with salt and add to the caviar mass. Add salt, sugar and pepper to desired taste. Simmer a little more.
Place homemade caviar in jars and sterilize half-liter jars for 75 minutes, liter jars for 90 minutes.
Roll up and cool under a warm blanket.

Advice! How to close squash caviar so that it resembles store-bought caviar as much as possible? When making delicious preparations for the winter, you always need to add just a little salt.

Caviar with mayonnaise

Without exception, all housewives admit that homemade canned salads have a special taste. At the same time, each cook makes it completely unique. After all, everyone knows a secret that they are in no hurry to share. However, delicious squash caviar with mayonnaise has already become a legend.

Products:

large zucchini – 3 kg;
onion heads – 1 kg;
tomato paste – 350 g;
granulated sugar – 200 g;
ordinary vinegar – 200 g;
garlic – 2 large heads;
ground red pepper – 1 tsp;
and, of course, mayonnaise - 250 g;

Preparation:

Roughly chop the zucchini and fry in a slightly oiled frying pan.
Grind all the vegetables according to the recipe and the zucchini themselves through a meat grinder.
Add all other ingredients (except garlic and mayonnaise), mix thoroughly and simmer for at least 2 and a half hours under the lid.
Now you can add mayonnaise and garlic to the caviar mass, boil for another half hour and put into jars.
Roll up the salads and store them in the cold all winter.

Based on a traditional recipe. You can make any homemade salads by simply adding additional ingredients as desired. For those who like it spicy, just add a little more black pepper. But it’s even better to prepare delicious Korean-style zucchini salads.

Original in Korean

Korean dishes have become especially popular precisely because of their spicy spiciness. Therefore, when making homemade preparations for the winter, do not be afraid to pepper the salads. Usually, during the time that passes between the cooking process and the moment it hits the table, some of the sharpness is lost. Moreover, in winter, when it is so cold outside, you want something especially spicy that will speed up the blood and warm up the body.

Korean zucchini

How to prepare delicious salads for the winter in Korean? This can be done in different ways. Cut the zucchini itself into cubes or thin slices, add a lot of carrots, apples, bell peppers and other vegetables. But of the best recipes, the most simple and economical, but this makes it even more delicious, attracts attention.

Attention! In order for homemade Korean salads to acquire that very piquancy, they must be well brewed.

Main components:

zucchini – approximately 2.5 kg;
carrots – 0.5 kg;
onion heads – 0.5 kg;
garlic – 150 g;

For the marinade:

granulated sugar – 1 tbsp.;
vegetable oil – 1 tbsp.;
vinegar - 1 tbsp.;
coarse salt – 2 tbsp;
spices specifically for Korean carrots;

To chop vegetables, you can use a special grater for Korean pickles

Preparation:

Grate carrots and zucchini on a grater (preferably a special one).
Chop the onion into thin half rings and the garlic into small cubes.
Prepare the marinade by mixing all the ingredients.
Pour the marinade over the prepared vegetables and leave for at least three hours.
Place the vegetable mass and the marinade quite tightly into half-liter jars.
Sterilize for 15 minutes - jars 0.5 l, 20 - 0.75 l, 30 - 1 l. roll up the lids scalded with boiling water. Store all winter in a cool place.

Fried with garlic

During the summer season, fried zucchini with garlic is the most desired snack for many. But how to close them for the winter? You just need to follow the simple instructions and you will get delicious spicy zucchini. It is better to choose young fruits for home harvesting with an underdeveloped seed pod.

You need to fry zucchini for preparation in the same way as for a regular lunch.

Ingredients:

young zucchini – 1 kg;
garlic - to taste;
salt;
sunflower oil for frying and another 100 ml for preservation;
vinegar – 100 ml;
fresh herbs if desired.

Fried zucchini in a jar

Preparation:

Cut the zucchini fruits into slices, add salt and fry them in oil until lightly browned.
Chop the garlic cloves and herbs.
Sterilize jars using any convenient method.
Heat 100 ml of oil in a frying pan and pour in about 1 tbsp. into each half-liter jar.
At the bottom there are greens, on top there is a rather dense layer of fried zucchini, a layer of garlic and so on until it is completely filled.
Add approximately 1 tbsp to each jar. vinegar.
Cover with boiled lids and sterilize after boiling for 20 minutes.
Roll up and cool the jars under a warm blanket.

Adjika from zucchini

There are many ways to prepare zucchini at home for the winter. Moreover, each housewife praises exclusively her own method. And in order to have your own best recipes, you have to test each of them from your own experience. But absolutely everyone will like adjika made from zucchini. At the same time, some of the expensive tomatoes are replaced with cheap zucchini, which does not affect the final taste at all, but on the contrary gives it piquancy and softness.

Products:

ripe zucchini – 3 kg;
bell pepper – 0.5 kg;
carrots – about 0.5 kg;
well-ripened tomatoes – 1.5 kg;
garlic - at your discretion;
sunflower oil – 200 ml;
salt – 2 tbsp;
sugar – 100 g;
ground red pepper - about 2.5 tbsp.

Making adjika from zucchini

Preparation:

Peel all vegetables and grind through a meat grinder.
Mix in a large bowl, add butter, salt and sugar.
Cook for 40 minutes at a minimum boil.
Add red pepper to taste and soak the adjika for another 10 minutes.
Divide the mixture into jars and roll under metal lids. Delicious adjika salad is ready!

Homemade zucchini preparations for the winter are so varied and tasty that sometimes it is extremely difficult to choose just one. And this is right, because during the frosty season, salads canned in various ways go especially well.

How to freeze zucchini for the winter: video

Zucchini preparations: photo

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 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 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:

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% - 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 in a 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 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 - 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.