Pickled zucchini recipe is to die for. Vitamins for the winter: recipes for preparing delicious and healthy pickled zucchini

Greetings to everyone on our website. Canning zucchini is always incredibly tasty. The secret lies in its compatibility with all types of other vegetables. You can experiment with the amount of certain ingredients, the amount of spices, and don’t be afraid of ruining the final result.

Zucchini has won people's love for good reason. Firstly, it is a very affordable and budget-friendly vegetable, for those who do not have their own garden plot. Buying it won't be difficult. If you are gardening, then you are probably reaping a rich harvest. Then you should definitely make at least a few jars of zucchini preparations for the winter.

1. Pickled zucchini

On cold winter days, it’s especially pleasant to open jars with various vegetable preparations. Most often, many people always grow large quantities of zucchini. I suggest you marinate them. They will turn out crispy and very tasty. Pickled zucchini will be an excellent alternative to cucumbers and will go well with anything as a snack.

Ingredients:

Zucchini - 1 kg
Dill – 3 umbrellas
Garlic - 3-4 cloves
Bay leaf - 2 pcs
Black pepper - 4-5 peas
Water - 1 l
Salt - 1.5 tbsp. spoons
Sugar - 2 tbsp. spoons
Vinegar 9% – 100 ml

Preparation steps:

1. Pour a liter of water into a small saucepan and place on fire. As soon as the water becomes warm, add salt.

2. Then add sugar, stir until the bulk ingredients dissolve. Wait for the brine to boil, let it simmer for a couple of minutes, then remove from the stove and pour in the vinegar.

3. Zucchini, in my case these are young fruits, rinse and wipe with a towel. Cut into circles no less than a centimeter wide. If you have larger specimens, the center with the seeds must be carefully cut out and cut into large pieces.

4. Prepare jars in advance, wash and sterilize them. Place bay leaves, dill umbrellas, coarsely chopped garlic cloves, and black peppercorns on the bottom.

5. Fill the jars with zucchini mugs and fill them up to the neck with warm brine.

6. Fill a large saucepan with water, place a kitchen towel on the bottom, and place the jars covered with a lid on it. Water should cover the jars halfway. Place on the stove, after boiling, keep them for another 15-20 minutes.

7. After this, close the lids tightly. Place the jars upside down and cover with a warm blanket. After complete cooling, you can put them away for further storage.

Enjoy the snack and treat your friends!

2. Appetizer of zucchini with tomatoes

An ideal appetizer of pickled vegetables for a winter feast. Zucchini with tomatoes are ideal as a side dish for meat or fish dishes. It’s not difficult to prepare such preparations for winter at home; see for yourself from the recipe below.

Ingredients:

Zucchini - 1.2 kg
Tomatoes - 2.5 kg
Garlic - 6 cloves
Onions – 6 pcs.
Bell pepper – 5 pcs.
Greens - 200 g
Black pepper – 20 pcs
Bay leaf - 6 pcs
Cloves - 6 pcs.
Water - 3-3.5 l
Salt - 2 tbsp. spoons
Vinegar - 6 tbsp. spoons

Preparation steps:

1. First of all, rinse the vegetables thoroughly under running water, do the same with the greens. Peel and remove seeds from the zucchini. Remove the core from the bell pepper. Peel the onion and garlic. Then all the ingredients need to be crushed. Garlic in thin plastics, bulbs in half rings. Bell peppers, tomatoes, zucchini - in small pieces. Chop the greens into smaller pieces with a knife.

2. In a deep container, mix all the products together, leaving a little chopped herbs.

3. First, rinse the jars for snacks thoroughly, then they need to be sterilized. Then place a pinch of herbs on the bottom of the jars, and place the vegetable mixture on top. Try to fill the jars as tightly as possible. Also sprinkle a small amount of herbs on top.

4. The next stage after preparing the vegetables is preparing the marinade. Fill the pan with water and wait until it boils. Then add spices to the pan: salt, black peppercorns, cloves, bay leaves. Mix everything well until the salt is completely dissolved. Bring the marinade to a boil again, turn off the heat on the stove. At the same time, pour in the vinegar.

5. Pour the marinade into jars, which immediately roll up or screw the lids on tightly.

6. Boil water in a saucepan and place jars in it for sterilization. Carry out the procedure for about 20 minutes.

After all the steps, move the jars to the floor with the lids down. Cover with something warm. Leave it for a few days and then put your preparations in the pantry or cellar.

I wish you good luck and delicious preparations for the winter!

3. Zucchini with spicy sauce

To preserve zucchini according to this recipe, you need young fruits with thin skin and unripe seeds. Spicy tangy flavor and crispy zucchini. The snack can be eaten immediately after preparation or stored in jars for the winter. Cook in a good mood, good luck!

Ingredients:

Zucchini - 1 kg
Garlic – 30 g
Carrots – 100 g
Hot pepper - 1 pc.
Vinegar 9% – 70 ml
Salt - 1 teaspoon
Vegetable oil - 70 ml
Parsley - bunch

Preparation steps:

1. Rinse the fruits thoroughly with cold water and dry. Cut into medium-sized cubes.

2. Wash the remaining vegetables and herbs thoroughly as well. Remove the skins from the garlic cloves and peel the carrots. Cut the hot pepper into thin rings, finely chop the parsley. Chop the garlic into slices, cut the carrots into thin strips.

3. Place all ingredients in a saucepan. Add sugar, salt, vegetable oil and vinegar. If desired, you can add ground black pepper, just a pinch, for even more flavor. Mix everything together and leave for half an hour. We need juice to form.

5. Fill the prepared jars with the snack and close the lids tightly.

6. Transfer the jars to a dark place, turn them over, and preferably wrap them up. Wait until it cools down, then lower it into the cellar or put it in the pantry for storage.

Have a nice day!

4.

A very interesting snack with a bright and rich taste. The whole family will be delighted with this treat. The pieces will be soaked in the garlic marinade and will have an interesting taste. I highly recommend making this appetizer.

Ingredients:

Zucchini - 2 kg
Garlic - 2 heads
Salt - 1 tbsp. spoon
Sugar - 1/2 cup
Vegetable oil - 100 ml
Vinegar 9% – 100 ml

Preparation steps:

1. Peel the zucchini. Cut into centimeter by centimeter cubes and place in a bowl.

2. Peel the garlic, using a press, squeeze all the cloves into a bowl with the chopped zucchini.

3. Add sugar to the mixture.

4. Then add salt.

5. Pour in vegetable oil.

6. Mix everything thoroughly, leave to marinate for half an hour. At this time, boil water and prepare the jars. They need to be washed with detergents and sterilized.

7. Fill the jars to the brim, doing it as tightly as possible. Pour boiling water mixed with vinegar.

8. Place the jars in a pan of water and place on the stove. As soon as the water boils, after 15 minutes, take them out and roll them up.

9. Turn the jars over as in the photo, wrap them in a warm blanket, and leave to cool.

Very simple, and most importantly fast. Enjoy your snack!

5. Korean zucchini

An excellent snack for fried potatoes and many other dishes. Delight your taste buds with a savory, spicy snack. Ideally, when you want to eat something like this, just take out a jar and enjoy.

Ingredients:

Zucchini - 3 kg
Carrots – 500 g
Onion – 500 g
Bell pepper – 5 pcs
Garlic – 150 g
Greens – 20 g
Sugar - glass
Vegetable oil - glass
Vinegar 9% - glass
Salt - 2 tbsp. spoons
Korean carrot seasoning – 1 pc.

Preparation steps:

1. Remove the peel from the zucchini, if necessary, and the center with seeds. Using a special grater, grate the fruit into thin long strips.

2. Peel the carrots and grate them on the same grater. Add a package of seasoning and sugar to it.

3. Grind the bell pepper and onion into strips. Squeeze the garlic through a garlic press. Add greens, mix all vegetables in one deep bowl.

4. For the marinade, mix vegetable oil, vinegar, and salt in a separate bowl.

5. Fill the jars with a mixture of vegetables and add marinade. Leave them to stand for at least three hours.

6. After the time has passed, jars of snacks need to be sterilized. Then roll up the lids and you can put them away in the pantry or cellar.

Good luck with your cooking and have a great mood!

6. Video recipe for crispy pickled zucchini

A very interesting and amazing tasting snack will pleasantly surprise you and your loved ones.

All recipes are time-tested. Prepare only delicious and healthy dishes for your loved ones. I wish you to prepare as many different preserves as possible without unnecessary hassle.

See you soon!

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.

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

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

In vain, many housewives, when preparing for the winter, bypass zucchini and look at them as a culinary ingredient.

Undoubtedly, zucchini is delicious fried, stewed and baked. But canned zucchini turns out no worse than cucumbers: dense, with crispy flesh and a pleasant taste.

The peculiarity of zucchini is that they can be combined with any vegetables and, like chameleons, acquire their taste. Therefore, it will not be difficult for the housewife to prepare pickled zucchini to her taste, adding her favorite spices, herbs and vegetables.

Subtleties of cooking

Zucchini ripen very quickly, so the main condition is not to miss the harvest time. They are cleaned every 3-4 days. For pickling, use zucchini no more than 20 cm long, with thin skin and a small seed chamber. It is better not to preserve zucchini 30 cm long, but to leave it for cooking.
Wash the zucchini, trim the stalk, capturing some of the pulp. The skin of young zucchini is not cut off. But to make pickled zucchini look more attractive, the skin can be peeled off.
Small zucchini - greens, the length of which does not exceed 10 cm, are pickled whole, placed vertically in a jar. Other zucchini are cut crosswise into circles 1-2 cm thick.
To give a pleasant aroma, herbs and spices are needed. Many of them not only improve the taste of zucchini, but are also an excellent preservative. Zucchini is marinated with such common herbs as dill, parsley, celery, tarragon, horseradish, and basil. Cloves and allspice are also added to the marinade.
Zucchini has virtually no acid of its own, so when canning it is necessary to use vinegar, vinegar essence or citric acid. The safety of canned food depends on the amount of acid in the marinade.
If the marinade is slightly acidic, then the jars with zucchini must be sterilized. Zucchini in a spicy marinade stores well without sterilization. It is enough to pour boiling marinade over them twice and immediately seal them. But in this case, the container is washed well and then sterilized. When using sterilization or pasteurization, it is better to place zucchini in half-liter or liter jars, which fit into the pan in height. For zucchini that is cooked without sterilization, you need to take two-liter or three-liter jars so that the products in them cool longer, which is a kind of pasteurization.
Usually, zucchini is blanched before pickling. If they are preserved without heat treatment, it is recommended to soak the fruits for 1-2 hours in cold water. The same as with cucumbers. This must be done so that the zucchini is saturated with liquid and subsequently does not absorb part of the marinade. If the housewife puts the zucchini in jars without soaking, then after pouring the marinade, she should wait a few minutes and then add the missing amount of marinade. Otherwise, in the cooled jars of zucchini there will be a lot of free space that can fill with air. This is what causes canned food to swell.
The amount of marinade required for sliced and whole zucchini differs significantly. Zucchini, cut into circles, are placed in jars very tightly, so there is very little space left for filling. For example, a liter jar will hold only 200-300 ml of marinade.
If the zucchini is canned whole, then there is a lot of free space between them in the jar, which needs to be filled with spices and marinade. In this case, proceed in the same way as when pickling cucumbers: take half the volume of the total volume of the jars. For example, for one three-liter jar with whole zucchini you need to take 1.5 liters of filling.
To calculate how much marinade is needed in each case, you need to fill a jar with chopped or whole zucchini and fill it with water. Then pour this water into a measuring cup and multiply the amount of water by the number of jars.

Marinated zucchini: recipe one

zucchini – 7-8 kg;
black peppercorns – 50 pcs.;
bay leaf – 10 pcs.;
parsley - 10 small branches.

For the marinade:

water – 2 l;
salt – 100 g;
sugar – 100 g;
6% vinegar – 150 ml.

Cooking method

Wash liter jars with baking soda and rinse with hot water. Sterilize by immersing the jars in a pan of boiling water, or hold them over steam by placing them on a kettle without a lid. The jars can also be heated in the oven.
Select young zucchini up to 4 cm in diameter with dense pulp and thin skin. Trim the stems.
Cut into slices 1-1.5 cm thick.
Place the slices in boiling water and blanch for 5 minutes. Then cool in cold water.
Place spices in sterile jars. Pack the zucchini tightly.
Pour water into the pan, add salt and sugar. Boil for 5 minutes. Filter through linen cloth. Add vinegar.
Pour the hot marinade over the zucchini. Cover with lids.
Place the jars of zucchini in a pan of hot water. At 85°, pasteurize for 25 minutes.
Remove them from the water and immediately seal them tightly.
Turn the jars upside down, wrap them in a blanket and let them cool in this position.

Recipe two

Ingredients (for 10 liter jars):

zucchini – 7-8 kg;
dill – 100 g;
red hot pepper – 10 small pods;
garlic – 4 heads;
parsley, mint, celery - 1 bunch each;
horseradish - 3 leaves.

For the marinade:

water – 2 l;
salt – 100 g;
6% vinegar – 150 ml.

Cooking method

Prepare sterile liter jars with lids in advance.
Select medium-sized zucchini with thin skin and strong flesh. Trim the stalks, capturing some of the pulp. Wash in cold water. If you want the zucchini to be light in color when cooked, cut off the skin.
Cut the fruit into easy-to-eat discs.
Place them in boiling water and blanch for 5 minutes. Then cool quickly in cold running water.
Sort the greens, remove any yellowed or rotten branches, and wash thoroughly in plenty of cold water. Trim off the dried ends. Cut the horseradish leaves into strips. Chop the dill greens.
Peel and wash the garlic, chop. Wash the pepper pods. Trim off part of the stalk without touching the pulp, otherwise the zucchini will turn out very sharp.
When the water has drained from the zucchini, mix them with chopped garlic and dill.
Place some herbs at the bottom of the jars. Place the zucchini tightly on top of it. Cover with remaining herbs.
Prepare the marinade by boiling water with salt. When it cools down a little, add vinegar and stir.
Pour the marinade over the zucchini. Cover with lids. Place in a wide-bottomed saucepan. Fill the container with hot water up to the hangers of the jars. Sterilize jars of zucchini for 10-15 minutes.
Remove them from the water and immediately seal them tightly with sterile lids. Turn over, placing the lids down on a flat surface covered with a warm cloth. Wrap yourself in a blanket. Cool it like this.

Recipe three

zucchini – 400-600 g;
dill - 1 umbrella;
celery leaves and petioles – 20 g;
bay leaf – 1 pc.;
cloves – 1 bud;
black peppercorns – 3 pcs.;
allspice – 1 pea;
marinade filling – 200-350 ml.

For the marinade:

water – 1 l;
salt – 1 tbsp. l.;
sugar – 1 tsp;
9 percent vinegar - 2 tbsp. l.

Cooking method

Wash small zucchini, cut off the stalks along with some of the pulp, but no more than 1 cm. Cut into circles 1-1.5 cm thick.
Place the chopped zucchini in boiling water and blanch for 3-5 minutes. Cool quickly under running cold water. Wait for the liquid to drain.
Prepare sterile liter jars with lids.
Place the zucchini tightly in jars, topping with spices and herbs.
Prepare the marinade filling. To do this, pour water into the pan according to the norm, add salt and sugar. Bring to a boil and simmer for 5 minutes. Strain the filling. Add vinegar.
Pour the marinade over the zucchini to the very top of the jars. Cover with sterile lids.
Line a wide-bottomed pan with a soft cloth or place a wooden circle. Install the jars. Fill with hot water up to the hangers.
Place the pan on the fire. From the moment the water boils, sterilize the zucchini for 20 minutes.
Seal the jars with lids, turn them upside down, wrap them in a blanket, and let cool.

Recipe four

This method is good because there is no need to calculate the total amount of marinade. Everything is done in the process of putting zucchini and spices into jars.

Ingredients (for 1 liter jar):

zucchini - approximately 400-600 g;
salt – 1 tbsp. l.;
sugar – 2 tbsp. l.;
9 percent vinegar – 50 ml;
dill - 1 umbrella;
black peppercorns – 5 pcs.;
allspice – 2 pcs.;
currant and cherry leaves - 2 pcs.;
garlic – 2 cloves.

Cooking method

Soak young zucchini for 1-2 hours in cold water and then wash. Trim the stems. If the peel is thick, peel it.
Wash the greens. Cherry and currant leaves should be green, free from damage by diseases and insects.
Peel the garlic and rinse. If the cloves are large, cut in half.
Prepare clean and dried quart jars. Wash and boil the lids too.
Place some of the herbs, pepper, and a clove of garlic at the bottom of the jar. Cut the zucchini into slices 1-1.5 cm thick and place tightly in a jar. Place the remaining herbs and garlic on top of the zucchini.
Pour salt and sugar into each jar according to the norm. Pour in vinegar. Pour boiling water over the zucchini. Wait 1-2 minutes and add more boiling water if there is less water.
Take a wide pan and place a soft cloth on the bottom. Place the jars. Pour warm or hot water up to the hangers of the jars. Put it on fire. From the moment the water boils, sterilize the zucchini for 10 minutes.
Remove the jars from the water and immediately seal them tightly. Turn it upside down and wrap it in a blanket. Leave in this position until completely cooled.

Zucchini marinated for the winter without sterilization

Ingredients (for 1 three-liter jar):

zucchini – 1.5-2 kg;
dill - 2 umbrellas;
garlic – 5 cloves;
black peppercorns – 10 pcs.;
bell pepper – 1 pc.;
horseradish leaf – 0.3 pcs.;
black currant leaves – 2 pcs.;
bay leaf - optional;
parsley - 1 sprig.

For the marinade:

water – 1 l;
salt – 2 tbsp. l.;
sugar – 2 tbsp. l.;
vinegar essence – 1 des. l.

Cooking method

Soak small zucchini in cold water for 1 hour. Wash. Trim the stems.
Wash all the greens. Peel the garlic and rinse under running water.
Wash the bell pepper, cut in half, remove the seeds. Cut the halves lengthwise into long slices.
Prepare a sterile jar with a lid.
Cut the fruits into slices 1-1.5 cm thick.
Place some of the greens and peppercorns on the bottom of the jar. Fill the jar with zucchini. Place garlic between them. Spread the bell pepper around the edges of the jar. Cover the zucchini with the remaining herbs.
Boil water and pour it over the zucchini. Cover with a lid and leave for 20 minutes. During this time, the zucchini will be saturated with water and warm up.
Close the jar with a lid with holes, through which you pour the cooled water into a measuring container.
Pour this liquid into a saucepan. Add salt and sugar according to the norm. Bring to a boil and simmer for 5 minutes. Pour this marinade over the zucchini again. Add a dessert spoon of vinegar essence to the jar. Cover with a sterile lid and seal immediately.
Turn the jar upside down and cover it with a blanket. In this position it should cool completely.

Video: Marinated zucchini slices. Blanks

Note to the hostess

The spices indicated in the recipe can be replaced at your discretion, taking into account your taste preferences. The main thing is that they are combined with each other.

Zucchini is also marinated with other vegetables: peppers, cucumbers, carrots, onions. The composition of the marinade can be left the same.

Pickled zucchini is stored in the same way as all canned vegetables: in a cool place, away from light.

Recipes:

Let's talk today about preparing such a simple vegetable as zucchini for future use. It grows quickly, produces a lot of fruit, is inexpensive, as they say, God himself told us to prepare more pickles from it for the winter.

Many housewives undeservedly ignore pickled zucchini and do not see them as an independent dish. Personally, I like pickled zucchini even more than cucumbers. They turn out much more tender and fragrant. I even prepare pickle soup with them in the winter; it turns out much tastier than with cucumbers.

Their own taste is not pronounced and in combination with other vegetables or fruits, zucchini acquires the taste of its neighbor. Therefore, they are even used in seaming various exotic compotes.

Let's start, as usual, with the simplest recipe, then we'll complicate it.

Zucchini, pickled for the winter "You'll lick your fingers" in three-liter jars

zucchini 1.5 kg,
2 onions,
garlic 5 cloves,
several sprigs of parsley.

For the marinade:

3 tablespoons sugar,
2 tablespoons salt,
peppercorns 5-6pcs,
dessert spoon of vinegar essence 78%.

This is the amount for a three-liter jar. You need to pickle zucchini without sterilization in two- and three-liter jars; it is the large volume that allows you to do without sterilization, since it cools slowly and actually results in a pasteurization process.

We take zucchini of the same size - small ones can be placed whole, large ones can be cut into circles.

Fill the jar, trying to pack the vegetables as tightly as possible. Place garlic, pepper and parsley on the bottom.
Pour boiling water over it, cover with a lid and let stand for 15 minutes.
Drain the water into a separate saucepan, boil again and refill. Wait 15 minutes and pour into a saucepan.
Bring to a boil again, add sugar, salt, vinegar essence, let it boil a little and pour the resulting marinade just under the lid.
Roll up and turn over. Ready!

To speed up the process, I usually roll up three jars at once. I heat water in a five-liter saucepan.

A little trick from me! If you throw in 3-4 tomatoes, the taste will be absolutely magical!

Canned zucchini slices in liter sterilized jars

This method is classic, exactly what is sold in stores. The recipe is for three liter jars.

Zucchini 2 kg,
Garlic 2 heads.
Black peppercorns, 3 for each.

one and a half liters of water,
sugar 4 tablespoons,
salt 2 tablespoons,
vinegar essence - a tablespoon.

Important! You will need a large saucepan for sterilization.

We cut off the ends of vegetables on both sides and cut them into circles, no more than a centimeter thick.
We put them in jars more tightly, cut the garlic into slices and place them on the bottom.
Prepare the marinade: mix everything, heat and let simmer for a couple of minutes.
Pour boiling brine over them and cover them with lids.
Place the jars in a large saucepan on a cotton towel, pour water into the saucepan up to the hangers of the jars and place on the fire.
After the water in the pan boils, wait ten minutes - this is the sterilization time for liter jars.
We take the jars out of the water, roll them up, turn them over and put them under a fur coat.

You can add a twist to this recipe. Put a dozen slices of carrots in each jar - it will be very tasty to crunch pickled carrots in winter.

Pickled zucchini “Finger lickin’ good” without sterilization in liter jars

I got this cool recipe from a friend. For some time now, my children have left for school and making preparations in three-liter jars has simply become unnecessary for me. Approximately three liter jars.

zucchini, cut into slices 2 kg,
garlic 9 cloves.

This recipe starts with the marinade. Pour a liter of water into a large wide saucepan, put 10 black peppercorns and 4 allspice, 4 tablespoons of sugar and 2 tablespoons of salt. Pour in a dessert spoon of vinegar essence and bring to a boil.

Add one bay leaf to the boiling marinade, add chopped zucchini, stir with a slotted spoon for even heating. After boiling, don't count the crows! After three minutes, quickly remove and discard the bay leaf, place the mixture in sterile jars to the top, throw three cloves of garlic into each and roll up. Turn over under the fur coat.

Cheap, cheerful and fast!

Home preservation doesn’t stop there - look at other options for winter preparations:

Zucchini marinated for the winter with tomatoes and onions

Not a recipe, but a song! What is called - lick your fingers! For four liter jars.

one and a half kilograms of zucchini, cut into rings,
small dense tomatoes 1 kg,
onion, cut into large circles - 4 large onions.

Place in the bottom of each jar:

half a bay leaf,
three black peppercorns,
two - fragrant,
two carnations,
three cloves of garlic,
a small piece of horseradish root.

Fill the jar in layers - onions, zucchini, tomatoes.

Pour boiling water over, cover with lids, let stand for 10 minutes.

Drain the water from the jars into a separate pan, boil and refill.

After ten minutes, drain the water again and set it to heat. Add 6 tablespoons of sugar and two tablespoons of salt. Let it boil a little and fill the jars with marinade.

Add half a teaspoon of vinegar essence to each and roll up. We turn it over and under the fur coat.

You'll never guess what I love most about this roll... First of all, after removing the lid, I drink the marinade. Right over the edge because I don’t even have the patience to pour it into a mug!

Zucchini marinated in Bulgarian style for the winter

For this traditional recipe you will need:

zucchini, cut into large pieces, 1.5 kg,
garlic 6 cloves,
hot pepper quarter of a pod,
dill umbrella
two black currant leaves,
salt 2 tablespoons without top,
sugar 3 tablespoons,
black peppercorns 5pcs,
1 pc bay leaf,
vinegar essence dessert spoon.

Let's do it step by step:

Pour a liter of water into a large wide saucepan. Add salt and sugar and bring to a boil.
Put garlic, pepper, dill, currant leaves, bay leaves on a slotted spoon and dip them in the boiling marinade for half a minute, then put them in a jar.
Add vegetables to the marinade so that the water covers them. Cook for 8-10 minutes.
Place with a slotted spoon into a jar.
Boil the marinade again, add vinegar and fill to the top. Roll up and turn over.

As a result, we get the same Bulgarian pickled zucchini, the taste of which has been familiar to us since Soviet times. A good appetizer for a friendly table and an addition to cutlets and potatoes.

We marinate zucchini with mustard or in mustard sauce - crispy like cucumbers

It turns out crispy and sweet and sour, very spicy and unusual. Recipe for a liter jar.

Thin zucchini, the length of a liter jar, cut into quarters lengthwise.

Place four cloves of garlic, two allspice peas, four black peppercorns and a bay leaf on the bottom.

Fill the jar, placing the slices tightly vertically.

Marinade: half a liter of water, half a tablespoon of salt, a tablespoon of mustard grains, a tablespoon of powdered mustard, two tablespoons of sugar, boil and pour in a teaspoon of vinegar essence.

Fill the jar to the top with hot marinade. Place in a water bath in warm water and sterilize for twenty minutes after boiling. Take it out and roll it up.

Friends and family will pay tribute to such an unusual snack.

Indeed, this recipe makes excellent pickled zucchini for the winter - as tasty and crunchy as cucumbers. Even tastier than cucumbers.

Marinated zucchini like milk mushrooms for the winter - a delicious snack

The appearance of the dish prepared according to this recipe will resemble pickled stems of milk mushrooms, and spices and seasonings will give it a unique mushroom aroma. It is quick and easy to make, which is why it is a signature dish in the kitchens of many housewives. There are many variations of this recipe, but I chose the laziest one for myself.

Here's my step-by-step recipe:

Cut a kilogram of zucchini into cubes with a side of about 2 cm or small sticks.
Chop five cloves of garlic finely with a knife.
Finely chop a bunch of parsley.
Pour everything into a wide saucepan with a thick bottom and mix thoroughly, I do this directly with my hands.
In a cup, mix half a glass of vegetable oil and 5 tablespoons of table vinegar. Add a tablespoon of salt and a tablespoon of sugar, mix thoroughly.
Pour in the resulting marinade and stir.
Place in a cool place for 3-4 hours, stirring occasionally.
When the zucchini gives a fair amount of juice, you need to put them on low heat and simmer for 20 minutes, stirring, but without fanaticism.
Quickly put into sterile jars and roll up. Cool under the fur coat upside down.

A wonderful and unusual snack on cold winter evenings will remind us of summer, walks in the forest and the mushroom spirit of the forest.

How to pickle delicious zucchini for the winter at home: Secrets and Rules

Today we talked about pickling zucchini for the winter. This process, in my opinion, is not at all difficult, the main thing is to maintain sterility. Therefore, the rules for today are:

Wash the jars and lids thoroughly and thoroughly sterilize them.
After seaming, turn the jars upside down and leave them in this position until they cool completely, after which we put them away in the cellar or basement.
We use unripe, small-sized zucchini. The smaller, the tastier, this is a priori. And the best thing is the small zucchini, their colors are so bright. It turns out not only tasty, but also very beautiful.
Wash and peel all vegetables. Clean the skin if it is rough and, if necessary, remove the seed chamber.
Small zucchini up to 10 cm long can be pickled whole; larger fruits can be cut crosswise into slices no more than 3 cm thick.
Before pickling, vegetables need to be soaked in cold water for a couple of hours so that they are saturated with water and do not absorb liquid from the marinade.

Few people know that zucchini is not related to pumpkin at all, but the pumpkin itself! One of its varieties, simply bushy and with oblong fruits. He came to us from Northern Mexico. And at first it was grown in Europe exclusively in Botanical Gardens, as a rare beautiful exotic.

The Italians were the first to try the taste of unripe zucchini. This product is essentially a godsend for those who want to lose weight, since its calorie content is only about 27 kcal. This vegetable is easily digestible, it contains a lot of vitamins and minerals, and therefore is used in baby and medical nutrition.

There are hundreds of recipes in different cuisines of the world for cooking zucchini. This vegetable is fried, steamed, stuffed, baked. Both greens and ripe fruits are used. In Italy and France, they even bake zucchini flowers in batter.

Well, that’s probably all you need to know about pickling zucchini. She shared her secrets and impressions too. Good luck with your preparations, dear housewives, and grateful connoisseurs of your delights at the dinner table!

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.