The most delicious zucchini for the winter. 8 recipes for zucchini "lick your fingers"

Hello! Today I will show you some great recipes for marinated zucchini for the winter. Real jam.

What I like about this vegetable is that you can cook anything from it as you like. You can make them fried or cook in the oven. And what wonderful salads they make for the winter. I'm not even talking about caviar from this vegetable.

And today you will find out how else you can tasty and original make wonderful blanks out of them. I recommend that you try each of the proposed recipes at least once and I am sure you will fall in love with them as much as I do.

It is better to choose young zucchini for your preparations. And to make them look even more beautiful in a jar, and then on the table, take different colors and varieties, it certainly won't be worse. But that's up to you. So let's get started.

Marinating zucchini for the winter in jars without sterilization

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

Also, in this version, we will do without sterilization of filled cans, but this does not mean that you do not need to sterilize the cans themselves before use. It is imperative, otherwise the zucchini will sour, and the lids will fly out over time.

Ingredients for 1 liter can:

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

Marinade for 1 liter of water:

• 1 tbsp with a slide of salt
• 2 tbsp. l without a slide of sugar

Preparation:

1. Put bay leaves, dill umbrella, a small ring of hot pepper (optional) and all other spices in sterilized jars.

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

3. Very carefully pour boiling water into the jars, trying to get the stream onto the zucchini and not on the walls. We do everything slowly so that the cans do not burst from a sharp temperature drop. We fill them to the very top, cover with sterilized lids and leave for 20 minutes.

4. In the meantime, prepare the marinade. It is done in an elementary way: dissolve salt and sugar in water, put on fire and bring to a boil. Everything.

For 2 liter jars of zucchini, just about 1 liter of marinade is needed.

5. Drain the water from the cooled jars and pour the marinade up to the shoulders. Add 1 tsp to each jar. acetic acid and add marinade to the very neck. Then we twist or roll up the lids, turn over the cans, cover with a blanket and leave them in this form until they cool completely.

Store in a cool place later.

General rules and nuances

For blanks use coarse rock salt, iodine-free... In order to acquire the properties necessary for winter storage during salting, the zucchini must "ferment", that is, undergo lactic acid fermentation. Such blanks are stored without capping, since even after the termination of the process, living microorganisms are preserved in them. You can salt the zucchini without fermentation, but in this case, vinegar or edible citric acid is added to the blanks, that is, in fact, a marinade is prepared.

These rules are considered common for the preparation of most salted vegetables, but working with zucchini has its own features:

• the choice of fruits suitable for pickling is quite simple. Zucchini at the stage of "milky ripeness" - no more than 15 cm long, with small, not yet ripe seeds and soft skin are best suited;
• young fruits of this plant practically do not have their own taste, but they perfectly absorb the aroma and taste of the seasonings used in salting. This gives the hostess the opportunity to fully express her imagination and prepare products with varied and completely individual qualities;
• zucchini is cut in length (in cubes) or across (in circles). Modern varieties of spherical shape ("Boatswain", "Ball", etc.), as well as close "relatives" of zucchini - squash are also suitable for blanks. They are salted in cut pieces, and the smallest specimens are whole;
• during fermentation, the fruits should be under oppression. Therefore, it is better to salt the zucchini in a wide bowl (saucepan or bucket), and then transfer it to storage in containers that are more convenient to place in the refrigerator. There are also recommendations on how to salt zucchini for the winter in a jar right away. Such recipes are used in cases where they want to save time and do without unnecessary work;
• the norms for laying salt when preparing zucchini are not as strict as when pickling cucumbers. The "strength" of the brine, that is, its concentration can be changed depending on further plans for the storage of the finished product.

A quick and delicious recipe for marinated zucchini in a jar

If you do not like the troubles with pre-sterilizing cans, then you can skip this step. But then it will be necessary to sterilize the already filled cans. Decide for yourself which of these steps is easier for you.

Ingredients for 2 liter cans:

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

Preparation:

1. We take clean, preferably washed with soda, cans and fill them with spices and zucchini. Put half the cooked chopped herbs and half the peppercorns and half the garlic on the bottom. We fill the jar with rings of zucchini, half a centimeter thick. Put the other half of the spices on top.

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

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

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

4. We take a deep saucepan, put a cotton towel on the bottom, put the jars and fill it with water so that it reaches the shoulders of the jars.

Since there is a hot marinade in cans, hot water must also be poured into the pan.

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

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

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

Marinate zucchini with mustard or in mustard sauce - crispy as cucumbers

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

Thin zucchini, as long as the height of a liter jar, cut into quarters lengthwise.

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

Fill the jar by placing the slices firmly vertically.

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

Pour the jar to the top with hot marinade. Put in a water bath in warm water and sterilize twenty minutes after boiling. Take out and roll up.

Friends and family will appreciate this unusual snack.

Zucchini marinated for the winter with Korean carrots

This method is perfect for overripe zucchini with large seeds.

Ingredients for 1 liter can:

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

Marinade for 1 liter of water:

• 1 tbsp. l salt
• 1.5 tbsp. l sugar

Preparation:

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

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

2. Rub the carrots on a Korean grater.

3. Further preparation almost repeats the first recipe. Put dill umbrellas, garlic, bay leaves, a ring of hot peppers and peppers in a sterilized jar. Carrots are sent next, and then - zucchini rings.

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

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

Store the finished snack in a cool place.

Aromatic salad of zucchini and cucumbers

Zucchini is a vegetable that can be easily combined with any other types of vegetables and will be delicious without a doubt. Cucumbers are perfect in this regard. You will get a bright, spicy snack that will be to everyone's taste.

We need:

• Zucchini - 1 kg
• Cucumbers - 1 kg
• Tomatoes - 200 g
• Carrots - 100 g
• Parsley - a bunch
• Vegetable oil - 5 tbsp. spoons
• Sugar - 2/3 cup
• Vinegar 9% - 4 tbsp spoons
• Garlic - head
• Tomato paste - 50 g
• Salt - 1 tbsp the spoon
• Black pepper - to taste

Cooking steps:

Remove the skin from the zucchini, chop into quarters medium in thickness

You must do the same with cucumbers. Peel off, cut in the same way

Slightly smaller chunks, cut the tomatoes

Chop the peeled carrots into medium-sized cubes

We place all prepared vegetables in one bowl. Add tomato paste, salt, sugar, peeled chives, if you have large ones, you can cut them in half. Pour in vegetable oil, mix well and put on fire

As soon as the juice forms from the vegetables, wait until the mass begins to boil. Then cover the dishes with a lid, reduce the heat to minimum. Cook for 35-40 minutes

It's time to add vinegar, a finely chopped bunch of parsley to an almost ready-made snack, mix. Leave on fire for about 10 more minutes

Arrange the salad in jars, roll up and turn them over as shown in the photo, until they cool completely.

Bon appetit and a great day!

Photo recipe for snacks with bell pepper

You can diversify the flavor of pickled zucchini by cooking it with other vegetables. In addition to carrots, bell peppers are a good addition.

Ingredients:

• Zucchini 1-1.5 kg
• Garlic - 6 cloves
• Dill - bunch
• Bulgarian pepper - 1-2 pieces
• Hot pepper - a couple of rings
• Carrots - 1 pc

For the marinade:

• 1.5 liters of water
• Apple cider vinegar - 80 ml
• Salt - 60 g
• Sugar - 60 g
• Salting mixture - 1 tablespoon with a slide

The specified ingredients are enough for 1 can of 1 liter and one can of 0.7 liters.

Preparation:

1. We take sterilized jars and spread the dill on the bottom. It can be cut, or you can put it in twigs at once. Add garlic, cut in half, some carrots, grated on a Korean grater and a ring or two hot peppers.

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

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

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

We do this operation two times.

4. Next, prepare the marinade. Dissolve salt and sugar in water, pour in the salting mixture and put on medium heat. When the mixture boils, cook it for another 10 minutes, then turn it off and immediately add vinegar.

The salting mixture is good because it already contains spices in the right proportion, as well as grain mustard - an additional guarantee that the jars will not ferment.

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

We leave them to cool down without covering, at room temperature.

Video

How experienced housewives offer to salt zucchini can be found from the following video recipes:

Graduated from MGRI them. Ordzhonikidze. His main specialty is a mining engineer-geophysicist, which means a person with an analytical mindset and various interests. I have my own house in the village (respectively, experience in truck farming, gardening, mushroom growing, as well as fiddling with pets and poultry). Freelancer, perfectionist and "bore" in relation to his duties. Hand-made lover, creator of exclusive jewelry made of stones and beads. A passionate admirer of the printed word and an anxious observer of everything that lives and breathes.

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In my family, crispy salted zucchini is loved even more than cucumbers. Therefore, I try to roll salted zucchini in jars annually for the winter. By making preserves in the summer, I significantly save on pickles in the winter. And it turns out deliciously, and pickles are always at hand - there is something to pamper households and guests on cold winter days. I will tell you about my most successful recipes for salting zucchini for the winter in jars for storage in an apartment in this article.

Instant Crispy Zucchini Recipe

The main secret of crispy zucchini is adding horseradish leaf to them. Horseradish is the key to expressive crunch.

Ingredients for 3 liter cans:

• 1.7 kg zucchini
• 6 cloves of garlic
• 9 sprigs of dill
• 6 cherry leaves
• 1 large horseradish leaf
• 3 sprigs of parsley
• 6 bay leaves
• 15 pcs. black peppercorns
• 6 pcs. allspice peas
• water
• 3 tbsp. l. heaped sugar = 75 g (1 tbsp. heaped sugar = 25 g)
• 3 tbsp. l. flat salt = 45 g (1 tablespoon flat salt = 15 g)
• 3 tbsp. l. 9% vinegar = 45 ml (1 tablespoon 9% vinegar = 15 ml)

Preparation:

1. We take sterilized jars, divide the leaves and spices into 3 parts and arrange them in the jars.

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

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

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

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

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

Cold method under a nylon cover

When guests unexpectedly come to us, I prepare young salted zucchini for the table. Vegetables are salted in a cold way without sterilization for only a few hours, so in the evening they can be safely served at the festive table.

To prepare a salt mixture for zucchini, it is enough to take sugar and salt in equal proportions. Then the zucchini are lightly salted.

From spices, you can take any mixture that you use to prepare other preparations for the winter.

I add ground dry herbs:

In order for vegetables to evenly absorb salt and spices, the prepared salt mixture must be thoroughly mixed.

I will also need young zucchini, the seeds of which have not yet hardened.

In addition to salt, sugar and herbs, I will need garlic (several cloves), lavrushka and red hot pepper. I dose the seasonings to taste.

You will also need any deep dishes that can be tightly closed with a lid: a saucepan or plastic container for cold food.

1. In one bowl I pour a little running water, and in the other I mix sugar, salt and spices.
2. I cut the previously washed zucchini into slices up to three centimeters thick, dip them in water, and then roll them in a salty mixture.
3. Put the wrapped pieces of vegetables in a clean, dry container. Put greens, peppers and garlic cloves between the layers of zucchini slices.
4. After that, I tightly close the lid of the container or saucepan and put it in the refrigerator for several hours.

Recipes for dry salting of zucchini using cold methods are very convenient, since pickles can be served after a few hours. In addition, there is no vinegar in zucchini, so even small children can eat them.

Canned zucchini in tomato sauce

As a marinade, you can use not only ordinary water. It will turn out very tasty if you add tomato sauce to it. There will be zucchini in tomato sauce.

Ingredients:

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

Thanks to the dense stacking of vegetables from the specified number of ingredients, you will get 8 half-liter cans of pickled zucchini.

Preparation:

1. Cut the courgettes into longitudinal slices (like cucumbers) and put them tightly in sterilized jars. In this case, the size of the slices should correspond to the height of the cans.

Leftovers that do not fit can be cut into rings and put into a separate jar.

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

3. Pour the hot marinade into jars of zucchini.

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

Then we take out the cans, roll them up, turn them over, cover them with a blanket and leave them in this form until they cool completely. Store in a cool place later.

Useful Tips

Your seams will certainly turn out to be tasty and healthy if you use the following recommendations for preparation, storage and use:

1. Marinated zucchini are great with meat, and will also be an excellent addition to porridge, boiled or fried potatoes, pasta.
2. When pickling, in addition to the spices that are included in the recipe, you can also add horseradish leaves and root, cherry leaves. This will allow you to diversify the taste of the seams.
3. Do not add a large amount of cloves or parsley to the seaming. This can spoil the taste and increase the risk of the cans exploding.
4. Ripe vegetables can be stripped of seeds and used for lecho, caviar, assorted vegetables, mushroom recipes.
5. Salads should be cooked in an enamel bowl to prevent unwanted chemical reactions with vinegar.
6. You can store seams for 1-2 years in a dry cellar, basement, closet or on the balcony.

   

So, zucchini can be prepared for the winter in many ways. The main thing is to select young and healthy specimens so that the blanks are tasty and healthy.

Pickled zucchini like mushrooms

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

Ingredients for 7 half liter jars:

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

Preparation:

1. In this recipe, the marinade does not need to be boiled, which makes it somewhat easier. It's like making Korean zucchini.

Remove the peel from the zucchini, remove the pulp with seeds and cut them into cubes about 2 by 2 centimeters in size. We put it in a large container.In the same container, add chopped herbs, garlic chopped into slices and all-all spices, including vinegar and sunflower oil. Mix thoroughly and leave to marinate for 2 hours.

2. For 2 hours, the zucchini will start up juice, which will be mixed with spices. This will be the marinade.

Taste the marinade and add salt, sugar, or pepper to taste as needed.

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

It is convenient to use cans of different sizes for different situations. Big for a feast, small for a family dinner.

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

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

Winter courgette salad with curry

Curry seasoning will add an interesting taste to the salad. The appetizer will resemble uncle bens sauce, whoever has tried it will understand.

We need:

• Zucchini - 1 kg
• Tomatoes - 500 g
• Bulgarian pepper - 350 g
• Carrots - 300 g
• Tomato paste - 150 g
• Vegetable oil - 125 ml
• Salt - 2 tbsp spoons
• Sugar - 100 g
• Vinegar 9% - 30 ml
• Water - 400 ml
• Curry - 1 tsp

Cooking steps:

Pour water into the container where the workpiece will be prepared. Add vegetable oil, tomato paste, sugar and salt to it. Mix everything very thoroughly, then put the container on the stove. The heating temperature should be moderate, wait until it boils

Rinse, peel and chop the vegetables. Sweet pepper strips, onions in half rings, carrots on a medium grater. Transfer the vegetables to the bowl when the tomato sauce comes to a boil. Cover with a lid, simmer over low heat for a quarter of an hour

Remove the peel from the zucchini, remove the seeds, if the fruits are large. Cut into medium cubes. Transfer to stews

Chop the tomatoes into cubes, send them to the container 15 minutes after adding the zucchini. Continue simmering, stirring occasionally, for another 15 minutes

When the vegetables are tender, pour in the vinegar and curry. Mix and leave to stand, 10 minutes is enough

Rinse the jars properly, sterilize. Spread the salad to the brim in warm and dry jars, then close tightly with lids, which must be doused with boiling water before

Turn the blanks upside down, wrap them up with a warm cloth. It is advisable for them to stand in this state for several days. And only then can they be removed to the rest of your blanks in the pantry or cellar.

Delicious, long-stored blanks for the winter!

How to pickle zucchini so that it tastes like milk mushrooms

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

Ingredients:

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

Preparation:

1. Cut the zucchini with the skin and seeds removed into cubes and put in a deep bowl. We also send carrots, cut into rings, bell peppers, chopped garlic and herbs to them.

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

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

3. We lay out the finished vegetables in clean jars, tamping them tightly.

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

Tips and tricks for making and seaming cans

All recipes assume long-term storage of the finished product. Therefore, it is important to pre-sterilize the jars in which you plan to store the blanks.
After filling, the can should be rolled up. There are special devices for this - manual and automatic seaming machines. You will also need special lids, a pan in which the sterilization will take place, and tongs to remove the lids from the boiling water.

reference... If you do not like the taste of vinegar or if it is contraindicated for someone close to you, you can use citric acid instead.