If your family likes to eat pickled cucumbers and zucchini, then you can preserve them for the winter in one container. This is absolutely not difficult, especially since pickled cucumbers with zucchini for the winter do not require sterilization and heavy labor costs. The vegetables themselves in the jar turn out crispy and taste no worse than the one presented a little earlier with cabbage.
Another good thing about this recipe is that you can fill the jars more tightly with vegetables when combining them. Sometimes you have such a task - to place medium-sized cucumbers in a liter jar. In this case, there are gaps between them. Then in pieces young zucchini empty spaces can be filled.
Ingredients for a liter jar:
- Small cucumbers (gherkins can be used) - 300 - 400 g;
- Horseradish leaves - 1/2 large leaf;
- Hot red pepper optional - 1/3 pod;
- Bay leaf - 2 - 3 pcs.;
- Allspice - 2 - 5 pcs.;
- Black peppercorns - up to 15 pcs.;
- Salt - 1 tbsp. l.;
- Granulated sugar - 2 tbsp. l.;
- Vinegar 9% - 3 tbsp. l.;
- Dry mustard in seeds - 1/2 tsp;
- Garlic - 3 - 5 heads;
- Dill (inflorescences) - 1 - 2 umbrellas;
- Zucchini - 1/2 pcs. (Depends on the size of the vegetable).
Pickled cucumbers with zucchini for the winter - recipe without sterilization
1. You probably already know how to roll zucchini and cucumbers separately! Now we need to connect them together. Believe me, it's not difficult.
Cucumbers must be soaked in cold running water, depending on their size. The smaller the gherkins, the naturally you will spend less time soaking them.
You just need to wash the zucchini thoroughly and cut off the tails. It is best to take a soft brush and use it to clean the surface of the skin. The fact is that the delicate skin of a young zucchini can easily be damaged during harvesting. Dirt may become trapped in this damage. If you miss such a place, then the preparation may not be preserved until winter. 
2. Jars for pickling cucumbers with young zucchini for the winter do not need to be sterilized at all. As usual, clean containers and lids with baking soda, rinse thoroughly and turn upside down.
In the meantime, you can scatter spices into containers and put dill umbrellas. You can add as much garlic as you want. Don't forget about horseradish. Its leaves need to be washed thoroughly as well. 
3. Place the cucumbers in the jar, placing mugs of young zucchini into the empty spaces.
Note:
For pickling, zucchini can be cut up to 3 centimeters thick. If the rings are large, cut them. 
4. Approximately the same as simple - you will also need to pour the combined vegetables three times.
So we pour boiling water over the not yet pickled cucumbers and zucchini for the winter. Cover the rolls with lids and leave to cool slightly.
After just 15 minutes, you can drain the first water from the cans and preferably not into the pan, but into the washbasin. The second time, pour boiling water over the gherkins and zucchini. And after 15 minutes you can pour the water into the pan and boil again. 
5. This time, we will not cook the brine, but simply pour sugar, salt and vinegar directly into the jars. And we will pour the already boiled water over the zucchini and cucumbers and marinate them for the winter. 
That is, immediately seal with lids. 
This kind of seaming should be turned upside down, just like. Cooling upside down, wrapped in a blanket, pickled cucumbers with zucchini for the winter without sterilization will take about 1.5 days. But this also depends only on the air temperature in your kitchen.
Zucchini season is now in full swing. This year's harvest is good, so you can make a variety of seams for the winter. Don't limit yourself to just canned zucchini. After all, zucchini can be covered for the winter in other ways: making lecho, an appetizer of fried zucchini, Korean salad, zucchini with mushrooms and even zucchini jam.
Today I will write 8 step by step recipes preparing various preserves with zucchini. In most cases, these preparations require sterilization. Then the jars just need to be washed with soda, and there is no need to sterilize them separately, they are sterilized along with the contents. If the recipe does not require sterilizing zucchini in jars, then the jars must be sterilized separately in advance. The lids need to be boiled in both cases.
Important! Only coarse rock salt is suitable for preservation. You cannot use iodized or fine ones.
It is a popular snack because it has a good, balanced flavor. The appetizer got its name for its spiciness; it contains hot fresh pepper and garlic.
Ingredients (per 1.5 l):
- zucchini - 1 kg
- tomatoes - 1 kg
- bell pepper - 2 pcs.
- hot chili pepper - 1 pc.
- garlic - 4 cloves
- sugar - 100 gr.
- salt - 1 tbsp. no slide
- vinegar 9% – 70 ml
- vegetable oil refined – 70 ml
Zucchini for the winter - preparing “Mother-in-law’s tongue”:
1. All vegetables need to be washed, seeds removed from peppers, and garlic peeled. To prepare the sauce, you need to grind tomatoes, sweet and bitter peppers, and garlic through a meat grinder or in a blender. Pour the resulting liquid mixture into the pan in which the appetizer will be cooked.
2.Add flavourless vegetable oil, sugar and salt to the vegetable sauce, stir. Place the sauce on the fire, bring it to a boil and reduce the heat. Cook on low heat for 10 minutes.
3.While the sauce is cooking, chop the zucchini. They are cut into long strips. After 10 minutes of cooking the tomatoes and peppers, add chopped zucchini, stir and cook for another 30 minutes, stirring occasionally.
If the zucchini is old, they need to be peeled and seeds removed. In this case, it is necessary to weigh it in its purified form.
4. While the snack is cooking, you need to wash and sterilize the jars and lids. At the end of preparing “Mother-in-law’s tongue,” pour vinegar into the pan, let the mixture boil and immediately put it into jars. Pour the sauce all the way to the top of the jar. Immediately roll up the lids of the preserves.
5. Turn the workpiece over, wrap it in a blanket and leave until it cools completely. At this point, delicious spicy-sweet zucchini is ready for the winter, enjoy.
Crispy zucchini for the winter in marinade
This is a simple pickled zucchini recipe. For aroma you will need various herbs, garlic, bay leaves. These zucchini cook quickly; you don't need to leave them to let out their juices. Raw zucchini is placed in a jar, filled with marinade and sterilized. That's all. The cutting method can be any: into circles, long bars, or sectors. In general, cut as convenient.
Ingredients (per 1 liter jar):
- young zucchini - 2.5 kg
- dill umbrellas - 1 pc.
- parsley - 3 sprigs
- horseradish leaves - 1 pc.
- black currant leaves - 1-2 pcs.
- Bay leaf- 1 PC.
- garlic - 1 clove
- allspice peas - 3-4 pcs.
For the marinade (4 liters):
- water - 2 liters
- vinegar 9% – 140 ml
- sugar - 125 gr.
- salt - 100 gr.
Zucchini for the winter in sweet and sour marinade:
1. Wash the zucchini and trim the edges. If you want the zucchini to be cut into long strips, then trim the zucchini so that it is the length of a quart jar (to the hanger). Choose zucchini that is young and tender, with thin skin and unripe seeds.
2.Cut each zucchini into 8 pieces. That is, first in half, then cut each half in half and each piece in half again. All greens must be washed well. Wash the jars with soda. Do not use dishwashing detergent; it is difficult to wash off and leaves a chemical film on the dishes. There is no need to sterilize jars separately.
3. At the bottom of each jar, place a bay leaf, 3-4 allspice peas, 1 clove of garlic, cut into slices, dill umbrellas and parsley sprigs, horseradish and currant leaves. Place zucchini sticks in jars. Do not place too tightly so that the zucchini is well soaked in the marinade.
4. Prepare the marinade. Pour water into a saucepan, add salt, sugar, and bring to a boil. After the water boils, pour in the vinegar and immediately pour the boiling marinade into the jars to the top.
To prevent jars from bursting, fill the jars halfway first, and then top up to the very top.
5.Place the zucchini to sterilize. Place a cloth on the bottom of the pan, place the jars and fill them with hot (but not boiling) water up to their hangers. Cover (but do not roll up) the jars with sterilized lids to prevent water from the pan from getting into the zucchini. After the water boils, keep the zucchini in it for another 10 minutes. Then you need to roll up the lids and turn the jars over.
6.Now the marinated zucchini is ready, very crispy and aromatic. In winter, such a snack will greatly please.
Zucchini for the winter, like milk mushrooms
If you marinate the zucchini using the method described below, they will taste like pickled milk mushrooms. This recipe calls for fresh dill and parsley. There is no need to make a separate marinade with water; the zucchini is closed in own juice.
Zucchini should be taken from hard varieties. Do not take yellow and soft zucchini, they will not hold their shape and will not turn out crispy. It is better to take young vegetables. If you only have overripe ones, you will need to peel them and cut out the seeds.
Ingredients (for 1.8 l):
- zucchini - 1.5 kg (net weight)
- dill and parsley - a large bunch
- salt - 1 tbsp.
- sugar - 2 tbsp.
- garlic - 1 medium head
- dill umbrellas - 1-2 pcs. for each jar
- cloves - 2 pcs. per 0.5 l jar
- allspice peas - 3-4 pcs. per 0.5 l jar
- black ground pepper- 1 tsp.
- odorless vegetable oil - 150 ml
- Apple vinegar 6% – 150 ml
How to cook zucchini for the winter, like milk mushrooms:
1. Rinse the zucchini well, trim off both edges and cut into sectors (into quarter circles). Wash the greens very well, chop finely and add to the zucchini.
2. Squeeze the garlic through a press or grate it on a fine grater and also add it to the zucchini.
Do not use more than the specified amount of garlic because it will soften the zucchini.
3.Pour sugar, salt, ground black pepper (add pepper to taste) into a bowl with the vegetables, add apple cider vinegar and vegetable oil. Mix everything well until smooth. Leave the zucchini to marinate for 3-6 hours. The main thing is that the zucchini releases enough juice. The marinating time will depend on the type of zucchini. Stir occasionally, then the juice will come out better.
4. Wash the jars with soda solution and boil the lids. Place 2 cloves, 3 allspice peas and 1-2 dill umbrellas at the bottom of the jar. Fill the jars with zucchini up to the top. Pour the juice remaining in the bowl into jars as well. Cover the jars with lids, but do not screw them on.
5. All that remains is to sterilize the squash mushrooms and roll them up. You need to sterilize in the usual way: lay a towel on the bottom of the pan, place the jars and fill them with warm water, without adding 2 cm to the lid. Bring the water in the pan to a boil and keep the jars in boiling water for 10 minutes (0.5 l). Sterilize liter jars for 15 minutes, 1.5 liter jars for 20 minutes.
During sterilization, the zucchini will still release juice, so there will be more of it. Don't worry if the juice doesn't cover the zucchini at the jarring stage.
6.Remove the zucchini from the boiling water and seal the jars with lids. Turn over and let the preserves cool. The result is very aromatic and spicy pickled zucchini in its own juice, similar to milk mushrooms. Cloves are a must in this recipe; they give the desired aroma.
Zucchini jam with pineapple flavor
In the previous recipe, the zucchini turned out to taste like mushrooms, in this recipe they turn into pineapples! And this is possible because when cooked in sweet syrup, the zucchini is imbued with a new taste. This jam can be eaten with tea, the syrup can be used to soak cake layers, and this jam can also be used in baking. And no one will guess that this is not a pineapple, but a banal zucchini.
The jam, like most jams, is made in three stages. This is done so that the zucchini has time to soak in the pineapple syrup and does not fall apart during long cooking.
Ingredients (per 1.5 l):
- zucchini - 1200-1300 gr.
- sugar - 400 gr.
- pineapple juice – 400 ml
- lemon - 1 pc.
How to make zucchini jam:
1. Zucchini is not used completely for jam, but only the dense part. First, wash them and peel the skin. Next, cut in half and remove the seeds with a spoon. It would be strange if there was a zucchini seed or peel in a pineapple, wouldn’t it? Weigh the zucchini after peeling. This amount of ingredients requires 1.2 kg of already peeled vegetables.
2.Cut the zucchini into cubes of about 1 cm and pour into the pan in which you will cook the jam. Mix zucchini with sugar. The lemon needs to be washed very well, preferably with a brush, to remove all chemicals from the peel. Cut the lemon into half circles (along with the peel) and add to the zucchini. Pour pineapple juice into the total mass, stir and you can put the jam on the fire to cook.
3.On big fire Bring the jam to a boil, then reduce the heat and cook for exactly 5 minutes. Don't forget to stir the mixture so that nothing burns. Remove the pan from the stove and remove the lemon so that there is no bitterness in the jam. Let the zucchini cool completely.
If you wish, you can not use a whole lemon, but squeeze the juice out of it. Just be careful not to let the seeds get into the jam.
4. Set the jam on to cook a second time. Bring to a boil again and cook for 5 minutes. After this cooking, the zucchini becomes yellowish in color, they are saturated with pineapple juice. After the second cooking, leave the jam again until it cools completely at room temperature.
Before the third cooking, sterilize the jars and lids.
5. It remains to cook the jam for the third (last) time. But now, after the syrup boils, cook the zucchini for 10 minutes and immediately place it hot in sterilized jars and roll it up. Turn the jam over and wrap it “under a fur coat”, let it cool completely. Believe me, this zucchini jam will be a pleasant discovery for you.
Marinated zucchini for the winter “Colorful” with honey
This is no ordinary recipe. The jar will contain several colors of different vegetables. In addition, the zucchini is laid out in the form of rolls, which looks great. This snack can be safely served on festive table, all guests will be delighted. Instead of sugar, honey is added to the marinade, which gives the zucchini a piquant taste.
Ingredients (per 1 liter jar):
- zucchini and zucchini
- carrot
- bell pepper yellow and red
- parsley - 4 sprigs
- mustard seeds - 1 tsp.
- garlic - 2 cloves
- allspice peas - 4 pcs.
- black peppercorns - 4 pcs.
- vinegar 9% - 50 ml
Take as many vegetables as will fit in the jar.
For the marinade:
- water - 1 l
- salt - 1.5 tbsp.
- honey - 2 tbsp.
Cooking method:
1. Peel the carrots. Cut some of the carrots into circles (you can use a curly knife), cut some into thin and long strips (you can use a grater to Korean carrots). Remove the seeds from the bell pepper and cut it into strips. Peel the garlic.
2. Zucchini and zucchini are cut in two ways. Cut some of the vegetables into circles, 1-1.5 cm thick. Cut the second part into thin slices. The best way to do this is to use a vegetable peeler.
3. Wash the jars well with baking soda, rinse thoroughly with warm running water. At the bottom of a liter jar, place 4 peas of black and allspice, a teaspoon of mustard seeds, 4 sprigs of parsley, 2 cloves of garlic, a couple of pinches of julienned carrots. Place a few slices of zucchini on top of it all. If the circles are large, you can cut them in half. Place carrot circles between the zucchini.
4.Next you need to take a zucchini slice, put a piece of pepper in it and roll it up. Place these rolls in several layers in a jar. Place zucchini slices and carrots in slices and strips on top again. The topmost layer is carrot sticks. Fill all prepared jars in this way.
5. Cook the marinade. For 1 liter of water, add one and a half tablespoons of salt and two tablespoons of honey. Stir, bring to a boil and simmer for a couple of minutes.
6. Pour the hot marinade over the vegetables in the jars. Do not pour the marinade all the way to the top, because you will need to add vinegar at the end. Cover the jars with sterilized lids.
7.Now it's time for sterilization. Everything is as always: a saucepan, a towel on the bottom, hot (but not boiling water) water up to the hangers, the jars are covered with lids. After the water boils, sterilize the jars for 10 minutes.
8.Remove the jars from the boiling water, pour 2 tbsp into each liter jar. table vinegar and roll up the boiled lids. This preservation looks very beautiful and is very tasty to eat.
Korean salad with zucchini, cucumbers and carrots
Korean salads will appeal to lovers of spicy and spicy taste. Although the spiciness can be adjusted to taste. The ingredients include Korean carrot seasoning. The main spices in it are coriander and pepper. There are some hot and some mild seasonings, choose which one you want. Make sure that the complex seasoning does not contain a flavor enhancer - monosodium glutamate. The vegetables in this salad remain crispy.
Ingredients for 2 liters (weight of vegetables in peeled form):
- zucchini - 500 gr.
- cucumbers - 500 gr.
- carrots - 500 gr.
- Bell pepper- 2 pcs. (multi-colored peppers will look beautiful)
- onions - 200 gr.
- parsley - 1 bunch
- sugar - 100 gr.
- vegetable oil - 100 ml
- vinegar 9% - 100 ml
- salt - 30 gr.
- ground black pepper - 0.5 tsp.
- Korean carrot seasoning - 1 tbsp.
Winter squash in Korean - preparation:
1. Wash the zucchini and cut in half. Use a spoon to remove the seeds; for this salad you only need the dense part of the zucchini. Cut the zucchini into thin strips. If you have it on the farm, use a special grater. Cucumbers need to be cut into cubes.
2. Grate the carrots using a Korean carrot grater or cut into thin, long strips. Cut the pepper into long strips. Onion - in half rings. Finely chop the parsley. Place all the vegetables in a large container where the salad will marinate.
3.In a separate bowl you need to make the marinade. Mix sugar, salt, seasoning, black pepper, vinegar and vegetable oil. Mix everything well so that the sugar and salt are at least partially dissolved. Pour this marinade over the salad and mix very well with your hands. It will be difficult to stir everything with a spoon.
4. Leave the zucchini and vegetables to marinate for 3 hours. During this time, wash the jars and sterilize the lids.
5.When the salad stands, it will release juice. Start putting it in the jars, compacting it. Pour the juices over the vegetables and cover with lids.
6. Sterilize the salad by placing the jars in a wide saucepan. There should be fabric at the bottom to prevent the glass from bursting when heated. Fill the jars with water to the level of the hangers. Bring this water to a boil and sterilize the salad for 10 minutes. Then immediately seal the jars tightly with lids and turn them over to check for leaks. This salad should be wrapped in a warm towel or blanket and allowed to cool.
7. In winter, open a jar of this Korean-style vegetable salad and remember the warm summer days.
Appetizer of fried zucchini in tomato sauce
If you like fried zucchini, then close them for the winter. This snack will be well stored even in an apartment. The sauce for the zucchini will be tomato.
Ingredients (for 2 l):
- zucchini - 1 kg
- onions - 250 gr.
- garlic - 3-6 cloves
- For the sauce:
- dill - 30 gr.
- tomato juice – 900 ml
- vegetable oil - 125 ml
- vinegar 9% - 100 ml
- sugar - 3 tbsp.
- salt - 2 tbsp.
- bay leaf - 3 pcs.
- allspice peas - 3 pcs.
Fried zucchini for the winter - how to cook:
1. Zucchini needs to be washed, the tails trimmed and the skin removed. Only then weigh the zucchini. Place the chopped vegetables in a large bowl, sprinkle with salt, stir and leave for 10 minutes.
2.The onion should be cut into half rings and fried in vegetable oil until golden brown.
4.Place the fried zucchini, onion and squeeze the garlic into a bowl. Mix well.
5.Prepare the sauce. Pour tomato juice, vinegar and vegetable oil into the pan. Add sugar, allspice and salt. Finely chop the dill and add to the sauce. Place the dressing on the fire and bring it to a boil. Throw in the bay leaf and cook for 3 minutes, stirring until the sugar and salt dissolve.
6. The jars need to be washed with soda. Place zucchini with onions and garlic in clean jars. Fill the jars halfway. Pour the sauce over the zucchini and cover with sterile lids.
If desired, fill the jars to the top with zucchini. Then take twice as much zucchini as required.
7. Sterilize the preserved food within 30 minutes after the water boils. When sterilizing, turn the heat to low and cover the pan with a lid. Be sure to place a cloth napkin on the bottom of the pan. Pour enough water so that it does not fall into the jars when boiling.
8.Immediately after sterilization, roll up the lids, turn the jars over and cover them with a towel. Let cool and store in a permanent storage location.
Zucchini and sweet pepper lecho
Lecho is a product from bell pepper. The same salad is made with pepper, but the main ingredient is zucchini. Try making this preparation for the winter. This delicious salad with soft stewed vegetables.
There is no need to sterilize salad in jars, as it will cook. Therefore, jars and lids should be sterilized in advance.
Ingredients:
- zucchini - 3 kg
- bell pepper - 700 gr.
- garlic - 80 gr.
- sugar - 200 gr.
- tomato juice - 1 l
- salt - 2 tbsp.
- vinegar 70% - 1 tbsp. (or 7 tbsp. 9%)
- sunflower oil - 300 ml
- ground red pepper - to taste
Winter squash with pepper - preparation:
1. Wash the zucchini and cut into cubes. Cut the pepper into strips, chop the garlic with a knife. Place vegetables in large saucepan and fill in tomato juice, better freshly squeezed.
2. Put the vegetables on the fire to stew. First make the heat high and wait until the mixture boils. Be sure to stir the lecho so that it does not burn. After boiling, reduce heat and simmer for 30 minutes.
3.After half an hour of stewing, add sugar, salt, garlic, hot pepper and vegetable oil to the vegetables. Boil for another 10 minutes. At the end, add acetic acid - 1 tbsp. and can be rolled into sterilized jars.
4. Turn the jars over and check if the lid is leaking. Leave until completely cool. Lecho turns out delicious, with a pleasant tomato taste. Try cooking!
Here are 8 recipes for how to preserve zucchini for the winter. Choose one or several and make preparations that will delight you in winter. Read also other recipes on the website in the section, there are a lot of delicious things there. If you have any questions, ask them in the comments and share your experience. See you in the next article!
Marinated cucumbers with zucchini recipe for the winter, crispy
Nobody will refuse crispy pickled cucumbers and zucchini at the table in winter. And so as not to have to go shopping later, I recommend preparing these vegetables in the summer. There are many different recipes marinades. Today I propose to cook it for the winter with grated carrots and onions, and without sterilization at all. And what’s interesting about this recipe is the use of citric acid in the marinade.
Preparation time: 20 minutes.
Cooking time: 30 minutes.
Ingredients for a liter jar:
small ground cucumbers
carrots 2 pcs.
one medium onion
currant leaf 3 pcs.
a handful of spicy mixture for cucumbers
sugar 1.5 tbsp. l.
regular (non-iodized) salt 0.5 tbsp. l.
water 550-600 ml
citric acid 0.5 tsp. (without slide) 
Pickled cucumbers with zucchini for the winter: recipe with photo for a liter jar
Pre-rinse ground cucumbers and pour them into a basin cold water. Leave the cucumbers for 3 hours. If you recently picked cucumbers (on the day of harvesting), then it will be enough for them to lie in water for only 1 hour. Zucchini can also be soaked together with cucumbers.
Sterilize the jars with steam or in the oven, boil the lids in water. Throw a few currant leaves into a jar and add a mixture of spicy cucumber spices. Instead of this mixture, you can throw in a pinch of allspice and a few cloves, one bay leaf.
Fill cucumbers and young zucchini tightly into a jar up to halfway.
Grate the carrots and add to the jar in a middle layer. Place the chopped onion in rings there.
Fill the jars to the top with the remaining cucumbers and zucchini, and cover with the rest of the carrots. If desired, you can add a clove of garlic to the cucumbers.
Next, you need to pour boiling water over the cucumbers and cover with a lid. Let the vegetables warm up for 10 minutes. Pour the cooled water into the pan and repeat the pouring process again.
Make the marinade using cucumber water or add new water. Add sugar and salt and boil on the stove. After a few minutes, add citric acid and pour cucumbers and zucchini with grated carrots and onions. Immediately roll up the jar with a lid and cover it, placing it upside down.
Not all of you like vinegar in preparations, but these cucumbers are prepared with the addition of citric acid. It will act as a preservative, just like vinegar does. Cucumbers and zucchini are aromatic and crispy. 
Best regards, Elbi. We also offer to prepare
Let's make pickled zucchini with cucumbers today, the combination of these vegetables is quite winning. It seems that the cucumbers are tasty on their own, pickled, but the zucchini does not spoil them at all; on the contrary, it gives an original flavor. If you have a good harvest, like me, then try preparing this preparation for the winter. Cucumbers and zucchini turn out tight and crispy - an awesome appetizer. Goes great with mashed potatoes and cutlets. You can use zucchini, either young or overripe; it will be very tasty even with zucchini.
To prepare zucchini with cucumbers we need – 45 minutes, number of servings – 4.
Ingredients:
Overripe zucchini – 300 grams
Cucumbers of any size – 500 grams
Fresh dill – 1 bunch
Horseradish leaf (piece) – 1 piece
Purple basil (dried) – half a teaspoon
Allspice peas – 3 pieces
Garlic – 2 cloves
Coarse rock salt – 1.5 teaspoons
Simple sakha – 1 teaspoon
Vinegar 9% - 1 tablespoon
Purified water.
with zucchini for the winter:
I prepared one liter jar, if you have a lot of vegetables, prepare more clean jars and increase the amount of spices. Immediately you need to wash the jars with detergent and steam them in the oven or microwave (microwave), wherever is convenient for you.
The cucumbers should be tight and fresh, if they are not, then fill them ice water any cucumbers, for an hour, then change the water and let it sit for another couple of hours. Then the vegetables will definitely be crispy and tasty.
My zucchini are large, but this is not very important; naturally, young fruits are better.
The first thing you need to put in the jar is horseradish leaf, dill, if you have it in umbrellas, it’s generally great.
For flavor, I also add dried basil and allspice. It is dried herbs that are perfectly preserved.
Garlic is a must, you can’t go without it; it makes cucumbers and zucchini piquant and not bland.
We cut off the tails of the cucumbers, you can pierce them a little with a toothpick so that they marinate well. Cut the zucchini into half rings. We put all the vegetables in a jar, next to each other, so that a lot fits.
Pour boiling water over the vegetables and let them sit for 15 minutes. Then drain the water using a lid with holes. Drain it into a ladle, add salt and sugar the old fashioned way and cook the brine. It will boil, boil for a couple of minutes and you can turn off the heat. Add vinegar and stir the brine.
Immediately pour the brine over the vegetables in the jar. Quickly roll up the lids and leave the cucumbers on the windowsill until the morning; you can turn the jar over so that all the spices are evenly distributed throughout it.
Zucchini with cucumbers for the winter in our opinion simple recipe photo ready!
Preparing cucumbers and zucchini has always been popular. They are pickled, fermented, and salted. For those who love these vegetables, we suggest preparing them in one jar. Everyone will like this decision - after all, by taking out one jar, you can satisfy the desires of everyone - some cucumbers, some zucchini. To this duet you can also add tomatoes, sweet peppers, and carrots. The proportions of the marinade will remain the same. We cut vegetables and seal them in liter jars. Pickled cucumbers with zucchini are perfect for winter salads, such as Olivier or vinaigrette, they will be delicious just as a snack.
Taste Info Cucumbers for the winter / Zucchini for the winter
Ingredients
- cucumbers - 1 kg;
- zucchini – 1 kg;
- garlic – 4-5 cloves;
- parsley – 1 bunch;
- bay leaf - 3 pieces;
- allspice peas – 3 pieces;
- black peppercorns - 3 pieces.
- For marinade per 3 liters of water:
- salt – 2 level tablespoons;
- sugar – 2 level tablespoons;
- table vinegar 9% - 90 ml.
How to cook pickled cucumbers and zucchini for the winter
To prepare cucumbers and zucchini, choose jars that are convenient for you. We took 1 liter cans. This makes it convenient to calculate the amount of marinade and convenient to store such preparations. So, in the bottom of each jar we put several sprigs of parsley, black peppercorns and allspice. Also don't forget about garlic. Onion lovers can add either small onions or half an onion cut into half rings. If desired, you can add dill inflorescences. But parsley will give enough flavor, so you shouldn’t mix parsley and dill.
Wash the cucumbers. We also wash the zucchini and cut off the edges. If the zucchini skin is already thick, cut it off. Also remove the seeds if the zucchini is no longer young. Cut the zucchini and cucumbers into equal pieces, 2 centimeters thick. You can move away from the usual shape into rings and cut vegetables with chopsticks. If you have large cucumbers, then cut them into 4 parts. Make the zucchini the same height. It will turn out unusual and beautiful.
Place the cucumbers and zucchini in clean jars; alternate pieces of zucchini and cucumber when adding.
Bring the water to a boil and pour in the vegetables for the first time. While they are infused for 15 minutes, prepare the lids - they need to be boiled for 3-4 minutes. Also prepare a pan into which you will drain the water from the jars.
Drain the water into the pan. Add sugar.
Add salt. Just do not add iodized salt under any circumstances. It will ruin the taste of the product.
Bring the marinade to a boil. Add vinegar and immediately turn off the marinade. Pour boiling marinade into our jars of vegetables. Immediately close them with screw-on lids or with a key. We turn the jars over and wrap them until they cool, for additional sterilization. We leave the jars in a visible place for some more time to make sure that the preparations behave as they should - the lids do not swell, the solution does not become cloudy. If this happens, you need to open the lid and drain the marinade to boil again. Pour boiling water over the vegetables themselves and drain immediately. You can repeat the procedure. Then fill the jars with boiling marinade. There is no need to cook a new one, as the vegetables will be very salty.
We transfer the preparations to the pantry. These are the cute cucumbers and zucchini we got for the winter.
