Winter zucchini preparations are the most delicious and simple recipes. Winter preparations from zucchini - best recipes

21.10.2019

Zucchini grows in every garden. Even from one seed a crop can grow that is enough to eat fresh and then make preparations for. There are many recipes for how to quickly and tasty preserve canned zucchini for the winter. They are fried, boiled, stewed and pickled; there are incredibly delicious recipes.

Recipes for caviar or adjika are considered popular. Moreover, for the first of these dishes, vegetables can be chopped, ground in a meat grinder or chopped in a blender. And for adjika, vegetables are always passed through a meat grinder to achieve the required graininess.

Zucchini caviar for the winter, a simple recipe

Products that are needed for delicious zucchini for the winter, depending on recipes.

The main part is always zucchini (one and a half kg).
Almost the same amount of ripe tomatoes should be taken (1.2 kg).
Carrots with onions the same amount will be useful, namely 0.75 kg.
Salt, granulated sugar, pepper (corns) complete the list of ingredients for the zucchini caviar recipe for the winter. The first two should be taken in 1 and 3 tablespoons, respectively. Add pepper as desired.

How to prepare squash caviar at home? Actions in order:

prepare onions (chopped) with carrots (grated);
fry them in hot oil with salt;
coarsely chop the zucchini and tomatoes;
grind everything using a meat grinder;
add sugar, pepper;
simmer (2 hours) the caviar, stirring;
you can add chopped parsley;
put hot caviar from zucchini in jars sterilized in any way, roll them up;
wrap it up to leave until it cools (this action will be mandatory for all preparations that will be left for the winter).

You can diversify the recipes for winter zucchini in jars with various spices. For example, replace parsley with dill or cilantro. A spicier dish will be obtained if allspice is replaced with hot black or red pepper.

Squash caviar with mayonnaise for the winter

For the recipe squash caviar with mayonnaise for the winter you will need the following products:

a kilogram of onions for 6 pieces of zucchini;
tomato paste, weighing 350 g;
250 gram jar of mayonnaise.

A step-by-step delicious recipe for the winter on how to prepare squash caviar with mayonnaise, which is an excellent appetizer on the winter table:

cut the zucchini and onions into pieces that will go into a meat grinder;
pass them through it;
add a glass of vinegar (9% required) with sugar (same glass), tomato paste and two tablespoons of salt;
simmer for 2 and a half hours;
pour in mayonnaise with chopped garlic (two heads) and pepper (a teaspoon of black);
cook the zucchini caviar with mayonnaise for another half hour.

Squash caviar in a slow cooker for the winter

Here you need to navigate the operating modes of the device. If there are no specified ones or they work for a shorter time, then you will have to run others (similar) or turn them on again.

Squash caviar in a slow cooker should be prepared in several stages. First There will be frying of onions (1 pc.) and carrots (3 pcs.). They need to be crushed, that is, cut and grated. Pour vegetable oil into the multicooker (we will accept the option when it is not used) and cooked vegetables. Use the “frying” mode for 5-8 minutes.

Second stage: stewing. For him, zucchini (4-5 pieces) and sweet pepper(1 pc.) must be crushed, can be cut or grated. Add them to the multicooker container and set the “stewing” mode for 2 hours.

Third stage: evaporation of liquid. First add salt (tbsp), pepper, paprika (tsp) and herbs, tomato paste (2 tbsp) to the mixture. Ingredients for which the quantity is not indicated should be taken according to taste. Turn on the “multi-cook” mode at 100 degrees Celsius or the “Rice” program for 15 minutes. Squeeze the garlic (2 cloves) and add butter (a tablespoon). Turn on the same mode again for 15 minutes.

This kind of zucchini caviar in a slow cooker turns out airy if, after cooling, you beat it in a blender.

Advice. What to serve with squash caviar? It can be used as a salad for mashed potatoes, buckwheat, millet or pasta; cold appetizer - caviar on a slice of bread; side dish for a slice of fried meat.

Zucchini adjika recipes

This preparation has as many variations as there are vegetables growing in the garden. In addition, every nation comes up with something of its own. Zucchini was not left out.

Spicy zucchini adjika

Prepare 3 kg of zucchini (just wash the young ones, cut them for a meat grinder, peel them with thick skin); half a kg of sweet pepper and carrots; 1.5 kilograms of red tomatoes; glass of sunflower oils; salt and sugar in 2 and 4 tablespoons (if the carrots are very sweet, then last number can be reduced a little); garlic with ground red pepper - to taste (minimum 5 heads and 2.5 tablespoons) for spicy lovers. By the way, the latter can be replaced with fresh hot pepper, which will need to be passed through a meat grinder.

Prepare adjika from zucchini for the winter: grind everything in a meat grinder. Add butter with sugar and salt to simmer for 40 minutes. Add hot pepper and cook again (10 minutes).

Adjika from zucchini with apples

Ingredients: carrots and bell peppers, taken in the quantities specified in the recipe spicy adjika, and half a kilogram of zucchini is replaced with apples; the amount of garlic remains unchanged, plant. oil and hot pepper; add 100 ml of table vinegar, herbs to taste; As for salt and sugar, you will need 1.5 and 3 tablespoons.

These delicious recipes happen to be the easiest to make. Grind all the vegetables. Then cook for 1 hour. Add the herbs and garlic and continue cooking for 10 minutes. Add salt, sugar and vinegar, turn off after 5 minutes.

Zucchini adjika with tomato paste

For 2 kg of zucchini you will need to take 350 g of tomato. pasta, a glass of sunflower oil, 1.5 tbsp. l. salt, 8 tbsp. l. sugar, 6 cloves of garlic.

Preparation of adjika: pass the zucchini through a meat grinder, add everything to them except vinegar and pepper. Simmer the adjika over low heat for 30 minutes. Add 6% vinegar (½ cup) and hot pepper (tsp). Keep on fire for 3 minutes.

Zucchini adjika with celery

Ingredients for mild preparation for the winter: for 1 kilogram of zucchini you will need to take one whole celery plant; 1 sweet pepper; 100 g tomato paste (or replace with a large ripe tomato); a tablespoon of salt and sugar.

Grind the zucchini and pepper in a meat grinder;
finely chop the celery;
simmer the zucchini in a saucepan until tender;
fry celery;
add celery, tomato paste, sugar and salt to the pan, simmer for 10 minutes;
pour into jars to sterilize for about 30 minutes.

Advice. You should not immediately eat adjika. She needs to brew for a month. During this time, the ingredients will mix and have time to penetrate each other. From this all the components reveal taste qualities. In addition, excess sharpness disappears from the workpiece.

Recipes for zucchini salads for the winter

These vegetables are good because they can not only be finely chopped for preparations, but also left quite large. For example, in the salad called “Mother-in-Law’s Tongue” they are very long. And in other cases, zucchini is cut into halves of circles.

First: mother-in-law's tongue salad from zucchini for the winter

Mother-in-law's tongue from zucchini is a very popular and tasty snack that can be prepared to eat immediately, and mother-in-law's tongue from zucchini can be rolled into jars using delicious recipe for the winter.

Pour water (a glass) into tomato paste (100 ml), add:

salt (2 tbsp);
½ tbsp. Sahara;
according to Art. l. raises oils and 6% vinegar;
chopped garlic (head);
two pieces (finely chopped) of bitter and sweet pepper.

Boil the prepared mixture. Cut young zucchini (1 kg) lengthwise so that it looks like tongues. Place them into the boiling pasta. Cook for 30 minutes.

Second: cucumber and zucchini salad for the winter

Cucumbers, tomatoes, zucchini should be taken in 500, 400 and 300 g. Supplement them with two bell peppers, one carrot, onion, and a head of garlic. You will also need: art. spoon apple cider vinegar, two tbsp. l. vegetable oil.

Preparing salad for the winter:

sauté finely chopped onions and carrots;
grind the tomatoes and add them to the fried vegetables;
simmer for 10 minutes;
chop the garlic, pepper, add them to the vegetables in the pan;
Cut zucchini and cucumbers into half rings, add them to the rest of the vegetables along with a tablespoon of salt and vinegar;
cook for 5 minutes;
Place liter jars on the floor to sterilize for 20 minutes.

Third: “Finger-licking” zucchini salad for the winter

In ¼ cup of sunflower oil, fry onions (3 pcs.), cut into half rings, grated carrots (2 pcs.). Place crushed tomatoes (800 g), fried vegetables, salt and pepper into a saucepan. After boiling, add zucchini (1 kg) and sweet pepper (2 pcs.), cut into cubes. Simmer for 25 minutes. Add garlic (3 cloves) and 9% vinegar (tbsp) to the winter salad. After 15 minutes, the finished product for the winter can be removed from the heat.

Fourth: winter salad of zucchini and eggplant

Eggplants go well with zucchini and you can use them to make a delicious and original winter salad using the following recipe.

For 10 minutes in vegetable oil (about a glass), you need to fry grated carrots (1 kg) and onions chopped into half rings (3 pcs.). Add eggplants (3 pieces) cut into slices and continue frying for another 5 minutes.

Coarsely chop a kilogram of tomatoes and several sweet peppers (into strips). Add to fried vegetables and simmer for 10 minutes. Pour in a glass of tomato juice. Add zucchini (one large one is enough), cut into strips like pepper. Simmer under the lid closed for 15 minutes. Add salt (2 tbsp), sugar (a glass), dill seeds (1 tsp), peppercorns, chopped garlic (5 cloves) and vinegar essence (1 tsp). leave on fire for 10 minutes.

Fifth: zucchini salad with beets

Cut four kilograms of zucchini into cubes. Mix with two kilograms of beets, cut into cubes. Add finely chopped onion (2 kg) to the vegetables. Add a teaspoon of cinnamon, black pepper (desired amount) and a few cloves. Separately, combine a glass of sunflower oil with granulated sugar (400 g) and salt (4 tbsp). add 3 tbsp to the mixture. l. 9% vinegar. Mix vegetables with marinade. Cook the salad for 25 minutes after boiling. Place the jars with the preparation in a preheated (180 degrees) oven for 5 minutes to sterilize.

Advice. Canned vegetables should not be stored for longer than three years. It is advisable to eat them before the next harvest. Of course, if all preservation rules are followed and there are no signs of product spoilage.

Recipe “Zucchini, like milk mushrooms” for the winter

The undeniable advantage of the next two preparations is that they do not cook at all. True, the second one needs to be sterilized. This allows you to largely preserve vitamins and nutrients, which zucchini and other vegetables are rich in.

This simple technique allows you to achieve a preservation that few people will mistake for zucchini. Most often, small pieces of pickled zucchini turn out like milk mushrooms. They are crunchy and also have a pleasant aroma.

To prepare “Zucchini like milk mushrooms” you will need to take 3 kg of them, then cut them into small cubes. The ingredients for the marinade must be taken by tablespoons. To start preparing it, mix sugar (6) and salt (2), add chopped dill (1 cup), ground pepper (1), vegetable oil(1), 9% vinegar (1). Everything must be mixed until smooth. Finely chop a bunch of parsley, chop the garlic (2 heads), add them to the spice mixture.

Place zucchini in marinade. Leave for three hours. To save zucchini like milk mushrooms for the winter , Sterilization will be required. If you put them in dry liter jars, then sterilization should last no more than 7 minutes. Then roll up the jars and leave to cool without additional wrapping so that the zucchini remains strong.

Recipe for “Korean-style zucchini for the winter”

For this preparation you will need: zucchini, carrots, onions. They are supposed to be taken in kilograms of 3, ½ and ½, respectively. You will also need sweet peppers (5 pieces), a head of garlic (for those who want a spicier dish, you can take two). Spices: seasoning for Korean carrots(20 g), a glass of 9% vinegar, 150 ml rast. oils

To get a real Korean-style zucchini salad for the winter, you need to use a special grater. You need to grate carrots and young zucchini on it. Sweet peppers need to be cut into strips, onions into half rings, garlic very finely. Mix the vegetables.

Now you need to add two tablespoons of salt, sugar (a glass), spices, vinegar, and oil to Korean zucchini for the winter. Mix everything thoroughly, you can even stir after adding each individual ingredient. Cover the dish with a lid. Let stand for 2.5 hours, place them in half-liter jars to sterilize for 40 minutes.

Recipe “Zucchini in pineapple juice for the winter”

The next two recipes for preparations also do not last long on the fire. Therefore, their benefits increase compared to squash caviar or adjika.

The preparation will appeal to those with a sweet tooth. It is not always possible to buy canned fruit. But you can make pineapples from zucchini with pineapple juice. For this recipe, it is advisable to choose varieties of zucchini that have dense and white flesh. For example, squash.

Ingredients: squash - one and a half kg, pineapple juice or nectar - 750 ml, citric acid - 1.5 tsp, sugar about a glass.

To prepare zucchini with pineapple juice for the winter, you need to cut them into cubes. Pour the juice into a bowl, add citric acid and sugar, and boil. Place zucchini in prepared syrup. Cook for 20 minutes. It is necessary to remove the foam. Sterilize jars of zucchini in pineapple juice for 15 minutes.

Zucchini jam recipe

The most unusual and delicious recipes for the winter are obtained by making vegetable jam. You can also make jam from zucchini for the winter. To do this, take 1 kg of granulated sugar for 1 kg of peeled and minced zucchini. This sugar must be combined with half a glass of red currant juice. After boiling this syrup, you need to put zucchini in it. Cook until done. Add the zest of one lemon and turn off the heat after a couple of minutes. This jam should be stored in the cold under plastic covers. It goes very well for breakfast - you can spread it on toast.

Recipe “Zucchini in tomato sauce for the winter”

On this delicious snack You will need to take 5 kilograms of young zucchini, which need to be cut into cubes. Zucchini in tomato sauce for the winter will be cooked in the following mixture: 2 liters of tomato juice, 2 glasses of sugar, 150 ml of 9% vinegar, a glass of vegetable oil. oil, finely chopped garlic (2 heads), tbsp. l. salt, tsp. red pepper. Add zucchini to this tomato sauce. Simmer them for half an hour.

Canned fried zucchini for the winter

Divide one kilogram of young zucchini into circles. Their thickness should be about 1 cm (in this recipe the zucchini peel is not cut off). Sprinkle them with salt (tsp) and set aside for a quarter of an hour.

Since here is a recipe for fried zucchini for the winter, you will need to fry them. Pour 2 tbsp into the pan. l. oil and cook the zucchini until golden brown. This will take 3 minutes (each side). The oil is gradually absorbed by the zucchini, so it needs to be added.

Finely chop a medium bunch of dill and parsley. Chop one head of garlic. Heat and cool 100 grams of vegetable oil. Place the herbs in sterilized jars and pour in the oil.

Place fried winter squash on top of them. Sprinkle a little garlic on each piece of zucchini. Press them firmly. The oil will rise up and cover the workpiece. Pour 9% vinegar on top. It will take 2 tbsp. l. for the entire specified volume of products. It remains to sterilize the jars for 30-35 minutes.

Pickled zucchini recipe

A 700 ml jar holds approximately 400 g of zucchini, which should be chopped in even circles. For them you will need to take 2 bay leaves, 4 cloves, 5 peppercorns.

The marinade for the preparation will be prepared from a liter of water. Dissolve 2 tbsp in it. spoons of sugar and 2 teaspoons of salt. Pour 150 ml of 9% vinegar into the zucchini marinade. Boil it and pour it over the cooked zucchini. For reliability, it is recommended to perform sterilization within 1 hour.

Tell:

I continue to replenish your piggy bank with new recipes for winter preparations. Today I offer a very interesting recipe for a zucchini appetizer - you could even say that this is a vegetable salad that will surprise you not only with the cutting method, but also with its bright, rich and piquant taste. By the way, the zucchini itself is not defined by taste at all (they can be confused with cucumbers), so those who are not familiar with the composition of the dish will hardly recognize what the appetizer is made of.

There is no particular need for advice on choosing ingredients in this recipe, but I will tell you some nuances during the cooking process. The most important thing is to take vegetables good quality, dense and juicy. Also, look for a Korean carrot grater - this is exactly the device we will need today. Don't have such a grater? You can, of course, try chopping the zucchini and carrots on a simple coarse grater or cutting it into thin strips, as an option. Experiment and you will succeed!

Ingredients:

(1.5 kilograms) (250 grams) (250 grams) (100 milliliters) (70 milliliters) (80 grams) (10 cloves) (1.5 tablespoons) (0.5 teaspoon)

Cooking the dish step by step with photos:

The first step is to prepare the vegetables. If you have young zucchini, leave it unchanged, that is, with tender skin and seed germs. Be sure to remove the peel from aged vegetables and cut out the soft part containing the mature seeds - this is all unnecessary. Peel the carrots onions- Same. I indicate the weight of these three ingredients in the list in already purified form.

We begin to chop the vegetables - for this purpose we will need not a simple grater, but for loin-style carrots. As a result, you will get thin and long straws - the highlight of this vegetable snack for the winter. The sequence of chopping vegetables is not at all important - I started with zucchini. You can grind directly into large saucepan or a bowl.

Naturally, we will not grate the onion - we chop it into thin, thin half rings with a sharp knife. By the way, if you have such a special shredder (it is often used for cabbage), you will definitely need it for working with onions.

All that remains is to season all our vegetables. Here I want to draw your attention to the fact that the amount of additives may differ from what I indicated. In other words, you can safely adjust salt-pepper-garlic-vinegar-sugar-oil to your taste. I give the proportions that I personally like. Maybe you will need a lot (or vice versa not enough) of vinegar, but others don’t like the garlic taste and aroma. Even black pepper will be too much for some, so rely on your preferences - I give you the base, and you experiment. So, add to the vegetables 1.5 tablespoons (without a slide, that is, under the knife) of simple table salt (not iodized!), 80 grams of granulated sugar, half a teaspoon of ground black pepper. By the way, it is better to grind the pepper immediately before adding it - it is much more aromatic than ground in bags.

Then pour in the vinegar and oil - don’t pour it all at once, in case you end up with too much of it. Yes, and don’t forget about the garlic - chop fresh garlic using any in a convenient way(through my press). I used 10 fairly large, but not huge cloves.

Mix everything carefully (you can do it with both hands - don’t forget to wash it) and... try it! It may immediately seem that the marinade turned out to be too rich and even spicy - that’s how it should be. Then the vegetables will absorb some of it and turn out pleasantly piquant. Do you see how much of this same marinade has formed? This zucchini instantly released juice. Do not crush the vegetables too much so that they retain their shape and remain crispy. We leave them directly in the bowl for an hour - let them absorb the marinade even better.

In the meantime, prepare the jars and lids in which to store vegetable snack. I sterilize the jars in the microwave and boil the lids on the stove (5 minutes after boiling). IN in this case I use 0.5 liter jars - I wash them in a soda solution, rinse them and pour about 100 milliliters into each cold water. I steam them in the microwave at the highest power for 5 minutes each. Two jars will take 6-8 minutes, or you can do 4 at once, then leave them in micro for 10 minutes. Place the already pickled vegetables (along with the marinade) into the prepared jars. By the way, at this stage (before you put the vegetables into jars), you can adjust the taste of the snack - add more seasonings, if necessary. In total, I got exactly 4 jars of snacks, each with a capacity of 500 milliliters (well, and a couple more spoons that were used for tasting).

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

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

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

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

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

Ingredients:

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

How to preserve zucchini for the winter in tomatoes:

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

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

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

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

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

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

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

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

8.Place the baked zucchini in a saucepan.

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

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

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

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

Zucchini for the winter, like milk mushrooms.

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

Ingredients (for 2 cans of 0.5 l each):

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

How to pickle zucchini for the winter under milk mushrooms:

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

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

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

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

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

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

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

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

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

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

Zucchini for the winter, like pineapples, preparation method:

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

In general, the cutting form can be any.

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

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

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

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

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

Zucchini salad with carrots for the winter.

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

Ingredients:

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

How to roll up zucchini for the winter with carrots:

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

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

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

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

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

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

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

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

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

Ingredients (for 2.5 l):

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

Cooking method:

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

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

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

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

Zucchini is like mushrooms for the winter.

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

Ingredients (for 2×0.5 l):

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

How to cook zucchini like mushrooms:

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

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

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

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

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

Spicy zucchini for the winter with chili ketchup.

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

Ingredients (for 4 l):

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

How to cook chili zucchini:

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

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

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

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

Zucchini salad with peppers and tomatoes.

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

Ingredients (per 1.5 l):

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

Zucchini for the winter with pepper - how to cook:

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

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

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

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

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

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

Pickled zucchini for the winter is spicy and sweet.

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

Ingredients (per 1 liter jar):

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

For brine in 6 liter jars:

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

Cooking method:

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

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

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

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

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

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

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

Zucchini salad with parsley and hot pepper.

Ingredients:

500 g zucchini
50 g parsley
30 g garlic
10 g fresh hot pepper
70 ml vegetable oil
20 ml 9% vinegar
15 g salt
2 g ground black pepper

Cooking method:

To prepare this salad, zucchini should be cut into thin strips and lightly squeezed. Finely chop the parsley, garlic and hot pepper and add to the zucchini. Sprinkle with salt and pepper, pour over oil, stir, leave for 2 hours. Then transfer to jars along with the released juice. Pour in vinegar, cover with a lid and sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and let cool.

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Salad of zucchini, carrots and bell peppers.

Ingredients:

2.5 kg zucchini
300 g
300 g bell pepper
50 g garlic
150 ml vegetable oil
75-100 ml 9% vinegar
75-100 g sugar
30-50 g salt
dill and parsley
ground black pepper and other spices to taste

Cooking method:

Cut carrots, bell peppers and young zucchini into strips (the skins of the zucchini may not be cut off. Pour oil into a saucepan, add vegetables, cover with a lid, simmer for 15-20 minutes. Add salt, sugar, spices, chopped herbs and garlic, simmer for another 5- 7 minutes Pour in the vinegar, stir, bring to a boil. Place the hot zucchini salad into jars, roll it up, and wrap it until it cools.

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Ingredients:

1 kg zucchini
100 g carrots
100 g red bell pepper
50 g garlic
20 g fresh hot pepper
50 g each dill and parsley
100 ml 9% vinegar
50 ml vegetable oil
25 g sugar
15 g salt

For the marinade:

500 ml water
50 ml 9% vinegar
20 g salt

Cooking method:

The recipe for this salad for preparing zucchini for the winter is to mince bell and hot peppers, carrots, garlic, dill and parsley. Add oil, salt, sugar, vinegar, cook for 20 minutes after boiling. Cut young zucchini into slices, peel old ones first. Mix the ingredients for the marinade and bring to a boil. Place the zucchini in the marinade and cook for 5 minutes after boiling. Place zucchini and vegetable mixture into prepared jars in layers, compacting each layer with a spoon. Pour boiling marinade over. Roll up jars with homemade zucchini and wrap until cool.

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Ingredients:

3 kg zucchini
2.5 kg carrots
100 g garlic
500 ml chili ketchup
200 ml vegetable oil
100 ml 9% vinegar
150-200 g sugar
50-60 g salt
5-7 g ground hot pepper

Cooking method:

Wash the zucchini thoroughly and cut into thin long slices. Pass the carrots and garlic through a meat grinder, place in a saucepan, add vegetable oil, simmer for 5 minutes. Then add ketchup, salt, sugar and hot pepper, bring to a boil. Place zucchini into the boiling mixture and simmer for 20 minutes after boiling, stirring occasionally. Pour in vinegar, simmer for another 2 minutes. Place the hot zucchini mixture into sterilized jars. Roll up, turn over and wrap until cool.

Ingredients:

3 kg zucchini
400 g
100 g garlic
50 g fresh hot pepper
1.5 liters of tomato juice
200 ml vegetable oil
100 ml 9% vinegar
200 g sugar
50-70 g salt
30 g prepared mustard

Cooking method:

The recipe for this zucchini preparation is rightfully considered one of the most delicious. To prepare it, you need to peel the zucchini, cut it lengthwise into long slices about 1 cm thick. Combine tomato juice, sugar, salt, vegetable oil, vinegar, mustard. Add garlic, hot and bell peppers, chopped in a blender, and bring the mixture to a boil. Place the zucchini in it and simmer for 40 minutes from the moment it boils. Then place the zucchini along with the sauce into sterilized jars. Roll up, turn over and wrap until cool.

Ingredients:

2 kg zucchini
700 g bell pepper
1 kg onions
200 ml vegetable oil
100 ml 9% vinegar
150 g sugar
60 g salt
spices to taste

Cooking method:

To prepare for the winter, zucchini should be cut into strips, onions and bell peppers into half rings. Grind the tomatoes using a meat grinder or blender. Mix oil, vinegar, salt and sugar in a saucepan and bring to a boil. Place zucchini in boiling liquid and simmer over low heat for 15 minutes. Add onion and bell pepper, simmer for another 7-10 minutes. Then add tomato and spices, simmer for 10 minutes. Place the hot salad in jars, roll up and wrap until cool.

Ingredients:

1 kg zucchini
100 g carrots
20 -30 g garlic
15 ml 9% vinegar
20 ml vegetable oil
20 g salt
20 g sugar
ground black pepper to taste

Cooking method:

To use this recipe, zucchini must be cut into slices. Cut the carrots into thin strips or grate them. Pass the garlic through a press. Combine all the vegetables, add the remaining ingredients and leave for 30 minutes. Then put into jars along with the released juice. Sterilize 0.5 liter jars for 10-15 minutes, 1 liter jars for 15-20 minutes. Roll up, turn over and wrap until cool.

Ingredients:

3 kg zucchini
500 g carrots
500 g onions
500 g bell pepper
50 g garlic
200 ml vegetable oil
100 ml 9% vinegar
90 g salt
50 g sugar
10 g seasoning for Korean carrots

Cooking method:

Grate zucchini and carrots on a Korean vegetable grater. Cut the onion into half rings, the bell pepper into strips, pass the garlic through a press. Combine all vegetables. Heat the seasonings in a dry frying pan for a couple of seconds and add to the vegetables. Add salt, sugar, vegetable oil and vinegar, leave for 3-5 hours, stir from time to time. Then put the salad along with the released juice into sterilized jars. Sterilize 0.5 liter jars for 7-10 minutes, 1 liter jars for 15-20 minutes. Roll up the delicious zucchini preparation, turn it over and let cool.

Look how delicious zucchini preparations for the winter look in this selection of photos:

Zucchini in tomato sauce.

Ingredients:

1.5 kg young zucchini
30 g garlic
250 ml tomato sauce
50 ml 9% vinegar
100 ml vegetable oil
50-100 g sugar, salt to taste

Cooking method:

For this recipe one of the best preparations for the winter, zucchini should be cut into slices. Mix tomato sauce, chopped garlic, vegetable oil, vinegar, salt and sugar, bring to a boil over low heat. Add zucchini to the sauce and simmer for 30 minutes. Then place in sterilized jars, roll up, turn over and wrap until cool.

Zucchini in vegetable marinade.

Ingredients:

1.5 kg young zucchini
1 kg tomatoes
300 g carrots
300 g onion
200 g garlic
250 ml vegetable oil
100 ml 9% vinegar
60 g salt
100 g sugar
hot pepper to taste

Cooking method:

Peel the zucchini, remove the seeds, cut as desired. Pass the remaining vegetables through a meat grinder or chop using a blender. Transfer the vegetable mass to a saucepan, add oil, vinegar, salt, sugar, hot pepper, bring to a boil and cook over low heat for 10-15 minutes. Place the zucchini in a saucepan and simmer for 15 minutes after boiling, stirring occasionally. Place the delicious zucchini preparation into jars for the winter, roll it up, turn it over and wrap it until it cools.

Ingredients:

1.5 kg young zucchini
50 g dill
20 g garlic
100 ml vegetable oil
100 ml 9% vinegar
30 g salt
50 g sugar
5 g ground black pepper

Cooking method:

To prepare zucchini for the winter in jars according to this recipe, the vegetables need to be peeled and seeded, cut into slices or cubes. Add chopped herbs, garlic, salt, sugar, ground black pepper, oil and vinegar, leave for 3 hours. Then put together with the released liquid into 0.5 liter jars, sterilize for 10 minutes. Roll up the winter zucchini preparation, turn it over and let cool.

Ingredients:

1.5 kg young zucchini
500 g bell pepper
500 g tomatoes
100 g onions
30 g garlic
100 ml vegetable oil
50 ml 9% vinegar
100 g sugar
40 g salt
spices to taste

Cooking method:

Pass the tomatoes and garlic through a meat grinder or chop using a blender. Wash the zucchini thoroughly, cut into 2 x 2 cm cubes. Peel the bell pepper from seeds and stalks, cut into the same cubes. Cut the onion into small cubes and fry in vegetable oil. Add bell pepper and zucchini, fry for 2 minutes, stirring. Add the tomato, bring to a boil, add salt, sugar, spices, simmer over low heat under the lid for 20 minutes. Pour in vinegar, simmer for another 5 minutes. Place the delicious zucchini prepared according to this recipe into sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg young zucchini
600 g tomatoes
200 g bell pepper
10g fresh hot pepper
20 g garlic
100 ml vegetable oil
30 ml 9% vinegar
50-80 g sugar
20-30 g salt

Cooking method:

For this simple recipe for zucchini preparations, you need to chop the tomatoes, heat them over low heat and rub them through a sieve. Add vegetable oil, sugar, salt, bring to a boil. Cut the zucchini and bell pepper into cubes, place in boiling tomato and simmer for 20 minutes. Add chopped garlic and hot pepper, pour in vinegar, stir and cook for another 5 minutes. To preserve zucchini preparations for the winter, the boiling mixture must be placed in sterilized jars, rolled up, turned over and wrapped until it cools.

Ingredients:

2 kg young zucchini
1 kg eggplants
1 kg tomatoes
1 kg bell pepper
20-25 g fresh hot pepper
30 g garlic
50 ml 9% vinegar
60 ml vegetable oil
75 g sugar
40 g salt
ground black pepper to taste

Cooking method:

To prepare a delicious zucchini preparation for the winter according to this recipe, you need to mince tomatoes, bell and hot peppers, and garlic. Add vegetable oil, vinegar, salt, sugar and black pepper to the vegetable mass and bring to a boil. Wash the zucchini and eggplant thoroughly, peel, cut into cubes, place in boiling sauce, simmer for 20-25 minutes. Place the boiling mixture into sterilized jars. Immediately roll up, turn over and wrap until cool.

Ingredients:

1 kg young zucchini
1 kg eggplants
500 g carrots
500 g bell pepper
500 g onions
500 g tomatoes
50 g garlic
20 g fresh hot pepper
15 ml 9% vinegar
200 ml vegetable oil
40-50 g salt
bay leaf and ground black pepper to taste

Cooking method:

Chop the tomatoes, warm them up and rub them through a sieve. Wash the zucchini, eggplant and bell pepper thoroughly and cut into cubes. Grate the carrots. Finely chop the onion. Fry eggplants and zucchini separately in vegetable oil. Stew the onion with carrots and bell pepper. Combine all vegetables in a saucepan. Add tomato, finely chopped hot pepper, garlic, salt and spices, simmer for 15-20 minutes. Pour in vinegar and stir. Place the hot preparation of young zucchini for the winter in sterilized jars, roll it up, turn it over and wrap it until it cools.

Ingredients:

3 kg young zucchini
50 g garlic
50 g sugar
30 g salt
100 ml 9% vinegar
100 ml vegetable oil
5-7 g ground black pepper

Cooking method:

To prepare this, one of the most delicious preparations, zucchini needs to be peeled, cut into circles about 1 cm thick. Cut each circle into 2-4 parts, cut out the seeds. Add garlic, salt, sugar, ground black pepper, passed through a press, mix well, pour in vinegar and oil. Leave for 3-4 hours. Then put into jars along with the released juice. Sterilize jars with a volume of 0.5 liters for 10 minutes, 1 liter - 1 5-20 minutes. Roll up, turn over and wrap until cool.

Ingredients:

1.5-2 kg of young zucchini
100-120 ml vegetable oil
15 g garlic
10-12 g salt
40 ml 9% vinegar
parsley and dill

Cooking method:

For such a simple preparation for the winter, zucchini should be cut into slices no more than 2 cm thick, fry in vegetable oil on both sides until golden brown. Chop the garlic and herbs. Pour 25 ml of calcined vegetable oil and 20 ml of vinegar into the bottom of dry 0.5 liter jars. Add herbs, salt and garlic. Then add the zucchini. Sterilize 0.5 liter jars for 20 minutes. Then roll up and turn upside down until cool.

Here you can see a selection of photos for winter zucchini recipes presented on this page:

Zucchini caviar with tomato sauce.

Ingredients:

1 kg zucchini
500 ml tomato sauce
60-70 ml vegetable oil
salt to taste

Cooking method:

To prepare such squash caviar, vegetables must be thoroughly washed, cut into small cubes, and fried in vegetable oil until tender. Add tomato sauce, salt, stir, bring to a boil. Place hot caviar into 0.5 liter jars, cover with lids, and sterilize for 20 minutes. Then roll up and wrap until cool.

Squash caviar with mayonnaise.

Ingredients:

3 kg zucchini
500 g onions
250 g tomato paste
200 g high fat mayonnaise
30-50 g salt
50 g sugar
30 ml 9% vinegar
100 ml vegetable oil
ground black and hot pepper to taste

Cooking method:

Peel the zucchini, cut into cubes, add a little oil and simmer covered over low heat for about 30 minutes. Drain excess liquid. Finely chop the onion, fry in oil until soft, do not fry. For this one of the most delicious preparations for the winter, you need to combine zucchini, onions, tomato paste, mayonnaise and simmer over low heat, stirring, until the liquid evaporates (about 1.5 hours). Then grind the mass until smooth, add salt, sugar, vinegar, spices, simmer for another 10-15 minutes. Place hot caviar into prepared jars, roll up and wrap until cool.

Ingredients:

2.5 kg zucchini
400-500 g onions
50 g garlic
200 g tomato paste
50 ml vegetable oil
30-50 g salt
25 g sugar
20 ml 9% vinegar

Cooking method:

To prepare squash caviar for the winter, vegetables need to be peeled, grated, lightly squeezed and simmered under a lid until the liquid evaporates. Finely chop the onion and fry in oil until soft. Transfer to the zucchini and simmer everything together for 20-30 minutes. Add tomato paste, simmer, stirring, 20 minutes. Add sugar, salt, chopped garlic, simmer for 10 minutes. Mash the mixture until smooth, add vinegar, stir and remove from heat. Place hot caviar into jars, roll up and wrap until cool.

Ingredients:

1 kg zucchini
30-40 g garlic
100 ml vegetable oil
40 ml 9% vinegar
15-20 g salt
spices to taste

Cooking method:

To prepare this recipe for the winter, the zucchini must be thoroughly washed, cut into small cubes, lightly squeezed and fried in vegetable oil until tender. Pass the fried zucchini through a meat grinder or chop using a blender. Add salt, pressed garlic, spices, pour in vinegar, stir and bring to a boil. Place boiling caviar into 0.5 liter jars and sterilize for 25 minutes. Then roll up and wrap until cool.

Cooking method:

Grate the zucchini and carrots on a fine or medium grater. Finely chop the onion. Squeeze the zucchini and simmer covered for 20-30 minutes. Fry the onion in oil until soft, add the carrots and fry, stirring, for 10 minutes. Combine with zucchini, add chopped garlic, dill, salt, sugar, spices, simmer all together for 10 minutes. Grind the mixture using a blender, put it back on the fire, bring to a boil, pour in vinegar, stir. To prepare hot squash caviar for the winter according to this recipe, you need to put it in jars, roll it up and wrap it until it cools.

Ingredients:

2 kg zucchini
500 g bell pepper
500 g carrots
500 g onions
30 g garlic
30 g salt
50 ml vegetable oil

Cooking method:

Chop all vegetables as desired. Pour oil into a deep thick-walled saucepan or casserole, add onions and carrots, simmer under the lid for 15 minutes. Add peppers and zucchini, simmer for another 15 minutes. Then grind the mass using a blender, put it on the fire again, add salt, and simmer without a lid until the excess liquid evaporates. Add chopped garlic, simmer for 5-7 minutes. Place hot caviar into jars and sterilize: 0.5 liter jars - 7-10 minutes, 1 liter - 12 - 15 minutes. Then this simple blank zucchini should be rolled up and wrapped until cool.

Ingredients:

800 g zucchini
300 g pumpkin
500 g tomatoes
200 g carrots
200 g onions
15-20 g garlic
vegetable oil for frying
salt to taste

Cooking method:

To prepare squash caviar for the winter according to this recipe, you need to grate the pumpkin pulp, zucchini and carrots. Finely chop the onion. Peel the tomatoes and chop as desired. Heat oil in a saucepan, add onion, fry until golden brown. Add zucchini, pumpkin, carrots, fry, stirring, 2 minutes. Place the tomatoes, cover and simmer for 30-40 minutes. Add chopped garlic, salt, after 5 minutes remove from heat. Place hot caviar into sterilized jars, roll up and wrap until cool.

Ingredients:

1.5 kg zucchini
1 kg tomatoes
200 g carrots
200 g onions
40 g garlic
100 ml vegetable oil
15 ml 9% vinegar
40 g salt
40 g sugar
ground black pepper to taste

Cooking method:

To make this homemade zucchini preparation for the winter, all vegetables, except garlic, need to be put through a meat grinder and placed in a saucepan. Add vegetable oil, salt, sugar, simmer until excess liquid evaporates (about 2 hours). Add chopped garlic, ground pepper and vinegar, stir, bring to a boil. Place hot caviar into sterilized jars, roll up and wrap until cool.

Ingredients:

1.5 kg green tomatoes
1 kg zucchini
150-200 g bell pepper
700 g carrots
350-400 g onions
70-80 ml vegetable oil
15 ml 9% vinegar
30 g salt
ground hot and black pepper
bay leaf to taste

Cooking method:

For this simple recipe for preparing for the winter, you need to peel the zucchini, cut out the stems and damaged areas of green tomatoes. Pass all vegetables through a meat grinder or grind in a blender. Add vegetable oil, salt, spices, simmer over low heat for 1.5-2 hours. Pour in vinegar, stir and remove from heat. Place hot caviar into sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg zucchini
600-700 g eggplants
300 g tomatoes
200 g bell pepper
100 g carrots
100 g onions
15 ml 9% vinegar
vegetable oil for frying
salt and ground black pepper to taste

Cooking method:

To make winter zucchini according to this recipe, all vegetables need to be peeled and cut into small cubes. Salt the eggplants, leave for 15 minutes, then squeeze out the released juice. Fry the prepared eggplants in oil. Fry the zucchini separately. In another pan, fry the onion with carrots and bell pepper. Combine all the fried vegetables, add tomatoes, salt, ground pepper, simmer covered for 15 minutes. Pour in vinegar, stir and remove from heat. Place the hot caviar into sterilized jars, roll them up and wrap them until they cool.

Ingredients:

1 kg zucchini
500 g tomatoes
150-200 g bell pepper
350 g apples
150 g carrots
300 g onions
50 g garlic
70 ml 9% vinegar
70 ml vegetable oil
30 g sugar
20-25 g salt
ground black pepper to taste

Cooking method:

Peel vegetables and apples. Grate the zucchini, leave for 5-10 minutes, then squeeze out excess liquid. Grind tomatoes, bell peppers, apples, carrots and onions through a meat grinder or chop using a blender. Add zucchini, vegetable oil, sugar, salt, ground pepper, bring to a boil and simmer for 20-30 minutes. Pour in vinegar, add garlic passed through a press, mix thoroughly, simmer for 2-3 minutes. To prepare it at home for the winter, hot squash caviar should be placed in sterilized jars, rolled up and wrapped until it cools.

Below are photos for recipes for zucchini preparations:

Zucchini itself is a rather “boring” vegetable without a pronounced taste and aroma. But its disadvantages are very easy to turn into advantages, for example, by preparing zucchini for the winter by canning. Spicy pickled zucchini for the winter absorbs all the taste and aroma of the marinade, which allows you to endlessly experiment with spices and roots added to the preparation, each time getting a new, unique taste.

In this section we have prepared best recipes canning zucchini for the winter, which you can safely trust like your grandmother’s cookbook. Although zucchini for the winter, the recipes for which we offer you to familiarize yourself with in this section, are quite simple to prepare, you cannot ignore the basic rules. We will talk to you about these rules and techniques in each specific recipe.

Our photo recipes for winter zucchini contain not only detailed instructions on the preparation of this or that workpiece, but also an illustration of each step, as well as beautiful photo ready-made dish. Therefore, you can be absolutely sure that the winter zucchini recipes that are published on our website will never let you down. Zucchini for the winter will definitely turn out delicious.

There are a lot of zucchini recipes for the winter, but winter zucchini salad has always been especially popular. This type of canning zucchini for the winter is varied not only in taste, but also in the form of cutting the vegetable: zucchini can be cut into cubes, slices, rings or strips. And by adding the most popular ingredients in the family and using various aromatic spices, you can “invent” your own original version of the preparation, starting from the basic cooking technology.

Zucchini caviar for the winter is no less in demand among experienced and completely “green” cooks. This type of zucchini preparation for the winter is also multifaceted: on our resource you can find a recipe for zucchini caviar, which repeats all the flavor notes of the snack known since Soviet times, or find out the original version of preparing caviar from zucchini and tomatoes.

Believe me, rolling up zucchini for the winter with tips and tricks that reflect the many years of experience of our culinary experts will be simple and smooth for you. Preserving zucchini for the winter will no longer be an unpleasant necessity for you, but will turn into an exciting process in which you will also attract your friends. After all, they will definitely ask for the recipe after trying it. delicious preparations at your place. And you won’t be confused, because with our website you will know absolutely everything about how to close zucchini for the winter!

05.04.2018

Zucchini caviar for the winter

Ingredients: zucchini, carrots, onions, tomato paste, sugar, salt, oil, vinegar, pepper

Squash caviar is my favorite vegetable caviar. Today I have described for you a recipe for one of these winter preparations.

Ingredients:

- 700 grams of zucchini,
- 100 grams of carrots,
- 120 grams of onion,
- one and a half tbsp. tomato paste,
- 2 tbsp. Sahara,
- half tsp salt,
- 60 ml. vegetable oil,
- 2 tbsp. vinegar,
- hot pepper.

31.03.2018

Zucchini and eggplant salad for the winter

Ingredients: zucchini, eggplant, tomato paste, tomato juice, carrots, onions, peppers, sugar, salt, oil, vinegar, garlic

Prepare this delicious zucchini and eggplant salad for the winter. This salad can certainly be considered vitamin-packed. In winter you can open it for any dish.

Ingredients:

- 200 grams of zucchini,
- 200 grams of eggplants,
- 40 grams of tomato paste,
- one and a half glasses of tomato juice,
- 1 carrot,
- 1 onion,
- 2 sweet peppers,
- 1 tbsp. Sahara,
- 1 tsp. salt,
- 70 ml. vegetable oil,
- 2 tbsp. vinegar,
- 3 cloves of garlic.

30.03.2018

Zucchini for the winter in Georgian

Ingredients: zucchini, chili, pepper, tomato, garlic, vinegar, salt, sugar, oil, seasoning

Zucchini is a versatile vegetable that can be used to prepare many different delicious dishes and awesome winter preparations. Today I bring to your attention a simple recipe for winter zucchini in Georgian style.

Ingredients:

- 500 grams of zucchini,
- a pod of chili pepper,
- 100 grams of sweet pepper,
- 150 grams of tomatoes,
- 3 cloves of garlic,
- 20 ml. vinegar,
- 1 tsp. salt,
- 1 tbsp. Sahara,
- 35 ml. + for frying vegetable oil,
- 1 tsp. khmeli-suneli.

27.03.2018

Zucchini like milk mushrooms

Ingredients: zucchini, salt, sugar, dill, garlic, oil, vinegar

To prepare this winter preparation, you will need a minimum of time and a minimum of ingredients. The recipe is very simple, so be sure to try the delicious preparation.

Ingredients:

- half a kilo of zucchini,
- 1 tsp. salt,
- 1 tbsp. Sahara,
- a bunch of dill,
- 2 cloves of garlic,
- 40 ml vegetable oil,
- 40 ml. vinegar.

17.03.2018

Zucchini adjika

Ingredients: zucchini, dill, pepper, garlic, tomato, sugar, salt, oil, tomato sauce, vinegar

Adjika is a very tasty winter preparation. Today I bring to your attention spicy zucchini adjika. I have described the cooking recipe in detail for you.

Ingredients:

- half a kilo of zucchini,
- a bunch of dill,
- 100 grams of sweet pepper,
- 5 cloves of garlic,
- 300 grams of tomatoes,
- a pod of dry chili pepper,
- one and a half tbsp. Sahara,
- 0.75 tbsp. salt,
- 40 ml. vegetable oil,
- one and a half tbsp. tomato chili sauce,
- 25 ml. vinegar.

17.03.2018

Zucchini as mushrooms for the winter

Ingredients: zucchini, dill, garlic, vinegar, oil, salt, sugar, pepper

Zucchini can be prepared as regular dishes, and preparations for the winter. Today I want to tell you how to prepare very delicious zucchini for mushrooms for the winter.

Ingredients:

- half a kilo of zucchini,
- a bunch of dill,
- 2-3 cloves of garlic,
- 1 tbsp. vinegar,
- 3 tbsp. vegetable oil,
- half tbsp. salt,
- 1 tsp. Sahara,
- a pinch of ground black pepper.

23.10.2017

Zucchini caviar for the winter

Ingredients: zucchini, mayonnaise, carrots, onions, red tomatoes, sweet bell peppers, garlic, sunflower oil, salt, ground black pepper

There are many recipes for squash caviar, but this one is one of the most successful. The caviar turns out incredibly tender, aromatic and tasty. It can be eaten directly with spoons. How to prepare it, read our recipe.

To prepare, take:

- 1 kg of zucchini;
- 100 ml mayonnaise;
- 100 g carrots;
- 100-150 g of onions;
- 400 g tomatoes;
- 1 pod of sweet bell pepper;
- 2 cloves of garlic;
- 70-100 ml sunflower oil;
- a little salt;
- a pinch of ground pepper.

13.10.2017

Zucchini fried for the winter

Ingredients: zucchini, vinegar, garlic, vegetable oil, dill, parsley, salt

Most often, caviar is made from zucchini for the winter, or marinated with other vegetables. But zucchini turns out very tasty if you fry it in oil and then preserve it in jars. Try it!

Products for the recipe:
- zucchini - 700 g,
- table vinegar - 1.5 tbsp. l.,
- garlic - 3 cloves,
- vegetable oil - 1.5 tbsp. l.,
- 1 bunch of greens,
- salt to taste.

02.10.2017

Zucchini caviar for the winter

Ingredients: zucchini, vegetable oil, salt, granulated sugar, onion, garlic, dill, parsley, vinegar

We offer one of the ways to prepare caviar from zucchini for the winter. To make your snack delicious, use our step by step recipe, which has been tested more than once. This product can be stored for a long time.

Ingredients:
- 1.8 kg of fresh zucchini,
- 10 g granulated sugar,
- 100 ml vegetable oil,
- 125 g onions,
- 15 g garlic,
- 3 g parsley,
- 3 g dill,
- 60 g vinegar 5%,
- 13 g salt.

02.10.2017

Crispy zucchini for the winter

Ingredients: sweet pepper, zucchini, salt, cloves, hot pepper, garlic, allspice, sugar, water, black peppercorns, parsley, vinegar

Slices of crispy canned zucchini can easily replace more familiar and traditional ones vegetable preparations - canned cucumbers and tomatoes. Everyone without exception will like the spicy marinade; the appetizer will perfectly highlight the taste of hot dishes. meat dishes.

Ingredients:
- 1 sweet pepper;
- 1.2 kg. zucchini;
- 1 tsp salt;
- 2 buds of cloves;
- 1 hot pepper;
- 3 cloves of garlic;
- 3 peas of allspice;
- 2 tbsp. Sahara;
- 700 ml. water;
- 3 black peppercorns;
- 8 sprigs of parsley;
- 80 gr. vinegar 9%.

29.09.2017

Yurcha from zucchini for the winter

Ingredients: zucchini, tomato, pepper, parsley, garlic, salt, sugar, oil, vinegar, paprika

You can make many different things from zucchini delicious preserves, including - yurchu. You may not have heard of this preparation before, but now is the time to fix that. See our zucchini yurchi recipe and cook for your health!
Ingredients:
- 1 kg of zucchini;
- 300 grams of tomatoes;
- 300 grams of sweet pepper;
- 70 g parsley;
- 5 cloves of garlic;
- 25 g salt;
- 70 grams of sugar;
- 100 ml vegetable oil;
- 30 ml vinegar;
- ground pepper to taste;
- paprika to taste.

26.09.2017

Sauté of eggplants and zucchini for the winter

Ingredients: zucchini, eggplant, peppers, onions, carrots, garlic, tomato juice, salt, sugar, oil, vinegar

What can you cook from eggplants and zucchini for the winter? Delicious sauté, of course! This preparation is simple and relatively quick to make, it always turns out well and will certainly please you with its taste and appearance.
Ingredients:
- zucchini - 400 gr;
- eggplants - 400 gr;
- bell pepper - 300 gr;
- carrots - 150 gr;
- onions - 150 gr;
- garlic - 1 head;
- hot pepper to taste;
- tomato juice - 600 ml;
- salt - 1 tsp;
- sugar - 4-5 tbsp;
- ground pepper - 0.5 tsp;
- vegetable oil - 100 ml;
- vinegar 9% - 40 ml.

25.09.2017

Zucchini in tomatoes for the winter

Ingredients: zucchini, tomatoes, bell pepper, garlic, sugar, salt, vegetable oil, vinegar

There are quite a lot of recipes for preparing zucchini for the winter, one of them is zucchini in tomato. And we can safely say about it - an awesome recipe! Well, everything about it is good - both the taste and appearance, and ease of preparation. It’s just that it’s eaten too quickly - that’s a minus.
Ingredients:
- zucchini - 1 kg;
- tomatoes - 600 gr;
- bell pepper - 2 pcs;
- garlic - 2 cloves;
- sugar - 2 tbsp;
- salt - 1 tsp;
- vegetable oil - 50 g;
- table vinegar 9% - 2 tbsp.

25.09.2017

Salted zucchini for the winter in jars

Ingredients: zucchini, onion, water, salt, sugar, vinegar, cloves, pepper, bay

I suggest you prepare another very tasty and quick-to-prepare winter snack - salted zucchini without sterilization.

Ingredients:

- 1.5 kg. zucchini;
- 200 grams of onion;
- 1 liter of water;
- 25 grams of salt;
- 35 grams of sugar;
- 50 ml. wine vinegar;
- cloves, pepper, bay leaf.

15.09.2017

Eggplant caviar for the winter in a slow cooker

Ingredients: eggplants, sweet peppers, onions, carrots, garlic, vegetable oil, tomato paste, salt

If you, like me, love home canning, you are welcome - today I present a recipe for very tasty, tender and piquant eggplant caviar. Caviar is prepared in a slow cooker, which means that the process of preparing it will not take much effort and patience from you.

Ingredients:
- 4 eggplants;
- 4 sweet peppers;
- 1 onion;
- 1 carrot;
- 4-5 cloves of garlic;
- 100 ml. vegetable oil;
- 2 tbsp. tomato paste;
- salt.