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Spin zucchini for the winter
10 winter zucchini recipes
The second half of summer is not only the time for long-awaited holidays, but also the time when we start harvesting and making preparations for the winter. Many gardeners manage to grow a rich crop of zucchini, they grow in such numbers that you involuntarily grab your head, thinking about where to put all this wealth. Now the season of zucchini is in full swing, and they are not stored for a long time, so hurry up to make preparations from zucchini. Zucchini is a versatile vegetable, it can be salted, marinated and even boiled jam or compote! And about overseas squash caviar, for sure everyone has not only heard, but also tried. Zucchini blanks are original and unusual in taste, they can be used not only as a snack, but also as a side dish for many meat and fish dishes.
We cut the beans at the ends and remove the currants. Wash the helmet, parsley and herbs and let it dry. Place broccoli in salted water and cook for about 3 minutes, add beans or hazelnuts and cook for about 1-2 minutes. Cool in cold water and let it drain.
Sweep bowls, add them to plates, add chilled vegetables, cooked green onions and mix with herbs. Salt in salmon pudding we usually dip, lightly mash and add arugula and parrot before delivery. Take a shaving of parmesan cheese and let it cling to the rest of the piece.
Zucchini in Lemon Oil
Ingredients:
1 kg young zucchini
zest of 1 lemon,
1 pod of hot pepper,
dill,
parsley,
basil,
vegetable oil,
ground black pepper,
3 art. water,
1.5 st. apple cider vinegar,
1 tbsp salt.
Sandwiches with handle and salmon with three hands
In a bowl, we will spread butter with anointing cheese and taste some pepper. Cut the anointing in half and make one sauce with chopped sauce. Bread crumbs are lightly toasted on toast or dried in a bowl or oven. All plates with light bread are sprinkled on one side with biscuit, half of the bread is covered with eggplant, and the rest of the biscuit is left, and the remaining greasy mass is spread out with a washed and dried hand. We will tie bread for ourselves, wheat bread with wheat bread and lightly compress. With a sharp knife we cross the triangles.
Wash the zucchini and, without peeling off the skin, cut into slices. In a saucepan, mix 3 cups of water, 1.5 cups of apple cider vinegar and 1 tbsp. salt, stir and bring the marinade to a boil. Dip the zucchini slices into the boiling marinade and cook for 2 minutes. Remove the zucchini from the marinade and fry in vegetable oil until golden brown. Put the finished zucchini in a separate bowl, pepper, add chopped hot pepper, finely chopped dill, parsley and basil, as well as lemon zest. Mix thoroughly. Put the zucchini with lemon zest and greens in sterile jars and pour vegetable oil so that it completely covers them. Roll up the lids and store in a cool place for up to 3 months.
Wholemeal bread is dipped into cubes, sprinkled with decorative cheese or topped with cheese sauce, sprinkled with crushed capers, and seasoned with salmon sausages. Cut the lemon pepper, sprinkle with fresh ground pepper, pour in the remaining bread crumbs, and then pour over the parchment to give the arugula.
Potato salad with arugula and olives
Wash potatoes and boil with skin in salt water with chest at home. Let's cool down a bit, peel them, cut them up and put them in the bushes. Dry dried tomatoes on strips and wash your hands and let them dry. Season potatoes with dried tomatoes, olives, salt, pepper and mix with a little raisin oil in which we cut the cracked cheese.
Ingredients:
2 zucchini,
1 l. water,
450 ml vinegar 9%,
15 gr. blackcurrant leaves,
2 bay leaves,
8 cloves,
5 black peppercorns,
1.5 tbsp salt.
Cooking:
Wash the zucchini well, peel, remove the seeds and cut into large cubes. In a saucepan, mix 1 liter. water, 450 ml vinegar, salt, pepper, cloves, 2 bay leaves and black currant leaves. Bring the resulting mixture to a boil. Add chopped zucchini to the boiling marinade. After 5-7 minutes, remove the zucchini and cool them in cold water. Transfer the zucchini to sterile jars and pour over the boiling marinade. Cover and sterilize the jars for another 15-20 minutes, then roll up the lids, turn the jars over and wrap with a blanket until completely cool.
Korean zucchini preparations
Ingredients:
3 kg zucchini,
500 gr. onion,
6 bell peppers,
2-3 heads of garlic,
1 tbsp sunflower oil,
200 gr. vinegar 9%,
200 gr. Sahara,
2 tbsp salt,
spices for carrots in Korean,
greens.
Cooking:
Peel the carrots and grate them on a Korean carrot grater or cut into very thin long strips. Peel and grate the zucchini on the same grater. Peel the bell pepper and onion and cut into thin strips. Peel the garlic and pass through a press, and finely chop the greens. In a separate bowl, mix oil, vinegar, sugar, salt and spices. Pour the vegetables with the resulting marinade, mix everything thoroughly and refrigerate for 3-4 hours. Then put everything in sterile jars, cover with lids and sterilize for another 20-30 minutes, then roll up the lids.
Tagliatelle with rocket pesto
Finally, let's grab a couple of arugula and deliver. Place the pasta in the bag salt water so take a bite. In the meantime, we are preparing arugula. Wash arugula, basil and parsley leaves thoroughly with oysters. Add pressed cheese, fat and about half of the butter and mix it in a little.
Finally, add the remaining butter and two types of grater. Let's add the shampoos, the remaining ounces of arugula to the thin plates, smear them and exit the fire. We will process parmesan shavings. Let the lettuce leaves wash, put them in a bowl of boiling water and skip the boil, it lasts 2 minutes. In milk, shake the starch, pour it into pieces, mix and cook for about 3 minutes, until the soup thickens and the starch is cooked enough, add the grated cheese to the end of the boil and shake it well.
Ingredients:
1 kg young zucchini
2 tbsp. natural apple cider vinegar
1 tbsp salt,
1 lemon
1 sweet red pepper
1 bunch of basil
500 ml. olive oil,
chilli,
salt.
Cooking:
Wash and peel the zucchini. Cut the zucchini into rings about 5 mm thick. Mix vinegar with 4 cups of water, salt and bring the mixture to a boil. Put the zucchini in the marinade and boil for 2-3 minutes, then remove the zucchini and dry them. Slice the lemon along with the peel, chilli and basil. Fry the zucchini in oil until golden brown, add chili to the oil. Arrange the fried zucchini in jars, sprinkling with lemon, sweet pepper and basil. Fill the jars with olive oil so that the zucchini is completely covered with it. Close the jars with plastic lids and store in a cool place for up to 3 months.
Remove from heat, blend soup with smooth crust mixer and return pot of soup to scythe. Add cream to soften it and let it go through the boil. Finally, add salt and ground pepper if necessary.
Finally, add the remaining butter and two types of grater. Let's add the shampoos, the remaining ounces of arugula to the thin plates, smear them and exit the fire. We will process parmesan shavings. Let the lettuce leaves wash, put them in a bowl of boiling water and skip the boil, it lasts 2 minutes. In milk, shake the starch, pour it into pieces, mix and cook for about 3 minutes, until the soup thickens and the starch is cooked enough, add the grated cheese to the end of the boil and shake it well.
Ingredients:
2 zucchini,
1 st. apple juice
1 st. vegetable oil,
1 st. water,
1.5 tbsp salt,
1.5 tbsp Sahara,
3 cloves of garlic.
Cooking:
Wash the zucchini, peel and remove the seeds. Cut the prepared zucchini into strips and place in a sterile 3-liter jar. Mix apple juice, vegetable oil, water, sugar, salt and grated garlic, bring the marinade to a boil. Pour boiling marinade over zucchini and roll up the lid. Turn the jar over, wrap it with a blanket, after cooling, store the workpiece in a cool place.
Ingredients:
700 gr. zucchini,
300 gr. carrots,
3 heads of onions,
4-6 cloves of garlic
dill bunch,
bunch of parsley,
4 tbsp vegetable oil,
7 tbsp table vinegar,
1 tsp Sahara,
1 tbsp salt.
Cooking:
Wash the zucchini, remove the skin and seeds and cut into cubes. Peel and grate carrots. Peel and finely chop the onion and garlic. Rinse dill and parsley in running water and chop. Salt the zucchini and fry in vegetable oil. Sprinkle onions and carrots with sugar and fry in vegetable oil left over from frying zucchini. Mix zucchini, onions and carrots with garlic and herbs. Put everything in a jar, pour in the vinegar, cover with a clean lid and place in a pot of hot water. Sterilize the jar for 10 minutes, then roll up the lid, refrigerate and store.
Zucchini caviar with raisins and apples
Ingredients:
1 kg zucchini,
1 kg of tomatoes,
500 gr. Luke,
500 gr. green apples,
500 gr. raisins,
500 gr. Sahara,
600 ml white wine vinegar
piece of ginger root
10-12 cloves,
1 tsp black peppercorns,
1 tsp dried coriander,
salt.
Cooking:
Wash the tomatoes and make a cross cut on them, then dip them in boiling water for 30 seconds, remove and transfer to a bowl of cold water. Remove the skin from the tomatoes and cut them into small pieces. Wash zucchini and apples, peel and cut into cubes. Peel the onion and cut into half rings. Peel the ginger and cut into very small pieces. Wrap the ginger, cloves, pepper and coriander in a small linen bag. Put zucchini, tomatoes, apples, onions and a bag of spices in a large saucepan, pour in the vinegar and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 1 hour. Then add the washed raisins and continue to cook for another 1.5 hours until completely boiled. Take out the bag of spices, let the caviar cool down a bit and arrange it in sterile jars, cover with plastic lids and leave in a cool place. Caviar can be tasted after 3-4 weeks.
Ingredients:
2 kg zucchini,
2 kg of tomatoes,
3 heads of garlic
3 heads of onions,
500 gr. bell peppers,
1-2 carrots
1 hot peppers,
greens,
1 st. Sahara,
2 tbsp salt,
½ st. vinegar 9%.
Cooking:
Wash the tomatoes, peel and chop finely. Put the chopped tomatoes in a large saucepan and put on fire, cook until the tomatoes begin to boil. Peel and grate carrots. Peel the garlic, hot peppers and onions and pass everything through a meat grinder. Add the resulting mixture and carrots to the boiling tomatoes and cook for another 5 minutes. At this time, wash the zucchini, remove the peel from them and cut into small cubes. Add zucchini to tomatoes. Remove seeds from bell peppers, cut into slices and add to vegetables. Salt, add sugar and cook for another 25 minutes. 5 minutes before readiness, add vinegar and chopped herbs. Spread the hot lecho into sterile jars and screw on the lids. Cool jars at room temperature.
Ingredients:
2 kg peeled zucchini,
1 kg blackcurrant,
3 kg of sugar.
Cooking:
Clean the zucchini from the peel and seeds, and cut into cubes. Rinse blackcurrant well and mix with zucchini. Pour the resulting mixture with sugar and leave for 12 hours. Then put the pot with zucchini and berries on the fire, bring to a boil and boil for 5 minutes, then remove from heat, cool the jam and repeat the boiling procedure 2 more times. Arrange the finished jam in jars, put 1-2 tbsp on top. sugar and roll up the lids.
Ingredients:
2 kg young zucchini
2 lemons
2 oranges
1 kg of sugar.
Cooking:
Wash and peel the zucchini. Cut them into small cubes, sprinkle with sugar and leave for a couple of hours for the zucchini to release the juice. Bring the zucchini with sugar to a boil and simmer for 20 minutes, then remove from heat and set aside. Without peeling, finely chop the lemons and oranges and add to the zucchini. Bring the jam back to a boil and simmer for 20 minutes, then let cool again. Repeat the procedure with boiling, then pour the jam into jars and roll up the lids.
Ingredients:
1 zucchini
1 tbsp gin (optional)
5-6 cloves,
1 tbsp fruit vinegar,
1 l. water,
4-5 tbsp Sahara.
Cooking:
Wash the zucchini, peel and seeds, cut into cubes, cover with boiling water and put on fire. When the water boils again, add the sugar and cook the zucchini until they are clear and yellowish in color. Add cloves, cook compote for another 1 minute and remove from heat. Add gin and fruit vinegar, close the lid, cool, strain and refrigerate. Drink this compote chilled.
A rare housewife misses the opportunity to make preparations from zucchini for the winter. Homemade preparations can be very different from traditional pickling, to jams and compotes. Expand your collection of your favorite recipes, add variety to your favorite zucchini preparations, choose the way of canning your favorite products that will appeal to the whole family, and indulge in delicious zucchini all winter long!
Oh, what a miracle these zucchini are! Delicious and healthy. And how many dishes can be prepared from them - and vegetable stew, and pancakes, and fried in batter, and stuffed - choose to taste. But, unfortunately, the youth of zucchini is short, they are not stored for long, and therefore the hostesses got the hang of cooking zucchini for the winter. Zucchini is pickled, salted, sour, salads, snacks, caviar are prepared from them, even jam and candied fruits are cooked. A truly versatile vegetable! Here are some interesting recipes for you.
Pickled zucchini
Ingredients:
1 kg young zucchini
1 liter of water
100 ml apple cider vinegar
100 g sugar
1.5 tbsp salt,
3 black peppercorns,
2 cloves
coriander seeds, dill.
Cooking:
Wash the zucchini, cut in half lengthwise. Wash dill, dry. Prepare the marinade: add sugar, salt and vinegar to the water, bring to a boil, remove from heat. Put zucchini in sterilized jars along with dill sprigs, add spices and pour boiling marinade (leave the remaining marinade). Cover jars and leave for 1 day. Then add the remaining marinade, close the jars and store in a cool place.
Zucchini marinated in country style
Ingrediye
nts:
1 kg zucchini,
30 g dill greens,
10 garlic cloves,
1 pod of hot pepper,
3-5 peas of allspice,
75-90 g of salt,
70-75 g 9% vinegar,
1 liter of water.
Cooking:
Wash young zucchini up to 15 cm long, cut off the stalk, cut into slices 1.5 cm thick. Cut the dill, cut the pepper and garlic lengthwise into several parts. Put the prepared spices and greens on the bottom of the jars, fill them tightly with zucchini. Dissolve salt in boiling water, add vinegar and pour into jars. Sterilize jars in boiling water: half-liter - 12 minutes, liter - 15 minutes. Roll up.
The following recipes will be of interest to spicy lovers.
Spicy marinated zucchini
For 1 liter of water: 450-600 ml of 9% vinegar, 15 g of black currant leaves, 1-2 bay leaves, 5-7 pcs. cloves and black pepper.
Cooking:
Peel young zucchini with unripe seeds and dense pulp, remove the core, cut into cubes of 2-3 cm. Blanch zucchini in boiling water for 5-7 minutes and immediately cool in cold water. Prepare the marinade - dissolve sugar and salt in boiling water, add spices, vinegar, remove from heat. Fill jars and pour over hot marinade. Pasteurize half-liter jars - 15 minutes, liter and two-liter - 20 minutes. Roll up.
Spicy zucchini appetizer
Ingredients:
4 kg zucchini,
1 stack tomato paste,
1 stack vegetable oil,
1 stack chopped garlic,
2 tbsp salt,
3 tbsp vinegar.
Cooking:
Peel the zucchini, cut into cubes, mix with butter and tomato paste and simmer for 40 minutes. 5 minutes before the end, add vinegar and garlic. Roll up.
Spicy zucchini appetizer
Ingredients:
3 kg zucchini,
4 sweet peppers
2-4 bitter peppers,
3 garlic cloves,
400 g tomato paste,
200 g vegetable oil,
4 bulbs
600 g carrots
200 g sugar
200 g 5% vinegar,
1 tbsp salt.
Cooking:
Cut the zucchini into strips, chop the garlic, sweet and bitter peppers. Dilute the tomato paste with water to a liter, pour over the zucchini. Separately in a frying pan, fry onions and carrots, mix with zucchini, add sugar, salt and simmer for 15-20 minutes until soft. Then add vinegar, boil for 5 minutes and arrange in jars. Roll up, wrap with a blanket and let cool.
Ingredients:
3 kg zucchini,
1 stack vegetable oil,
10 tbsp tomato paste,
3.5 tbsp salt,
3 tsp ground black pepper,
4.5 tbsp 9% vinegar,
2 heads of garlic
1-2 hot peppers
bunch of dill or parsley.
Cooking:
Pass the peeled zucchini through a meat grinder, leave for a couple of hours. Transfer to an enamel pan, add oil, tomato paste, salt, pepper, simmer for 1.5 hours. Dilute vinegar in a glass of water, add to zucchini, garlic and herbs, simmer for another 10 minutes. Arrange in banks, roll up.
Zucchini in Lithuanian
Ingredients:
3 kg zucchini,
1 stack salt,
1 stack vegetable oil,
1.5 cups of sugar
1 stack 9% vinegar,
½ stack grated garlic.
Cooking:
Peel the zucchini, cut into cubes, sprinkle with salt and leave for 2 hours. Prepare marinade: boil vegetable oil with sugar and garlic, add vinegar, boil. Squeeze juice from zucchini, arrange in jars, pour boiling marinade. Sterilize: liter - 10 minutes, three-liter - 20 minutes. Roll up, wrap up.
There are many zucchini salads, but perhaps the most famous is "Teschin language".
Ingredients:
2 kg peeled zucchini,
1 kg of tomatoes,
4 things. sweet pepper,
2 heads of garlic
1 hot pepper
1 stack unrefined vegetable oil
1 stack Sahara,
2 tbsp salt,
2 tsp vinegar.
Cooking:
Zucchini cut into thin long strips - "tongues". Scroll all other products through a meat grinder, add oil, sugar, salt and vinegar. Put on fire, bring to a boil, put zucchini in this mass, cook for 40 minutes, put hot in sterilized jars (half a liter) and roll up. Wrap, chill.
Zucchini in Ukrainian
Ingredients:
1 kg peeled zucchini
100 ml vegetable oil,
20 g garlic
10 g of dill and parsley,
60 ml table vinegar.
Cooking:
Peel young zucchini, cut into slices, fry in vegetable oil until golden brown. Grind the garlic in a mortar, put it on the bottom of the jars, add salt, pour oil, vinegar, put the zucchini tightly. Sterilize half-liter jars for 25 minutes, liter jars for 45 minutes. Roll up.
Zucchini salad
Ingredients:
5 kg zucchini,
0.5 l oil,
300 ml 9% vinegar,
200 g sugar
200 g garlic
1 hot pepper
3 tbsp salt.
Cooking:
Clean the zucchini, cut into thin slices. Put dill, parsley, zucchini, salt, vinegar, oil on the bottom of the pan and cook over low heat for 20 minutes from the moment of boiling. Then add garlic, a pod of hot pepper, boil for 3 minutes, arrange in jars and roll up.
Zucchini Lecho
Ingredients for one three-liter jar:
1.5 kg zucchini,
6 pcs. sweet pepper,
6 bulbs
1 kg red tomatoes
2/3 stack. vegetable oil,
2/3 stack. Sahara,
2 tbsp salt,
½ stack 9% vinegar.
Cooking:
Cut the zucchini and pepper into strips, onion into half rings, pass the tomatoes through a meat grinder. Prepare the marinade: mix oil, sugar, salt and vinegar, boil. Put in a boiling marinade in turn: zucchini - boil for 15 minutes, onion - cook for 5 minutes, pepper - cook for 5 minutes, tomatoes - cook for 5-10 minutes. Arrange the finished salad in sterilized jars, roll up.
Squash Cavier
Ingredients:
2 large zucchini,
2 carrots
1 kg of tomatoes,
10 garlic cloves,
1 tbsp vegetable oil,
salt, pepper to taste.
Cooking:
Peel all vegetables, pass through a meat grinder, put in a basin or a wide saucepan and simmer until the liquid boils away. Then add vegetable oil, salt, sugar and crushed garlic, mix and simmer for another 10 minutes. Arrange in sterilized jars, roll up.
Zucchini caviar with celery
Ingredients:
1 kg zucchini,
1 celery with cuttings and leaves
100 g tomato paste,
salt to taste.
Cooking:
Peel the zucchini, pass through a meat grinder, put in a mold and bring to readiness in the oven. Cut the celery into small strips, fry in vegetable oil along with the cuttings and leaves. 10 minutes before the caviar is ready, add celery, browned tomato paste, salt to it and put it in the oven. Pack the finished mass in jars, sterilize for 30 minutes. Roll up.
Jam and candied fruits from zucchini are very interesting way save zucchini for the winter. Jam has a pleasant delicate taste, and candied fruits can be an excellent alternative to sweets.
Zucchini jam with lemon
For 1 kg of zucchini - 1 kg of sugar, ½ stack. water, 1 lemon. Prepare a syrup from sugar and water, load zucchini into it, cut into small cubes. Cook from the moment of boiling for 30 minutes, add the lemon passed through a meat grinder (remove the bones, they are bitter), cook for another 15 minutes. Store like regular jam.
Zucchini jam with oranges
For 1 kg of zucchini - 800-900 g of sugar, 1 orange.
Remove the core from medium-ripe zucchini, do not peel the skin. Cut the oranges, remove the pits, do not remove the peel. Skip everything through a meat grinder. Pour in sugar and cook like regular jam, skimming off the foam. You can boil, leave overnight, boil again the next day to the desired density and roll up.
Candied zucchini
Ingredients:
1 kg zucchini,
200 g sugar
1 lemon or orange
4 tbsp liquid honey.
Cooking:
Peel the zucchini, cut into cubes, cover with sugar, leave overnight. Drain the juice in the morning. Scald the lemon, remove the seeds and grind in a blender along with the peel. Mix lemon with zucchini juice, add honey, heat to a boil and cook for 2-3 minutes over medium heat. Strain, pour over the zucchini, mix and cook until the syrup thickens, stirring occasionally. Arrange on a baking sheet and dry in the oven over low heat with the door ajar. Leave ready-made candied fruits on a baking sheet for a day, scattering them so that they do not touch each other. Candied fruits should be stored in a dry place.
Salted zucchini
Ingredients:
10 kg of zucchini (no more than 15 cm long, 4-5 cm in girth),
300 g dill,
50 g horseradish root,
2 pods of hot pepper,
2-3 garlic cloves,
Pouring: for 1 liter of water - 70-80 g of salt, dill and tarragon, blackcurrant and cherry leaves.
Cooking:
Wash zucchini with dense pulp, soak for 2-3 hours in cold water. Prepare a container (barrel or enameled tank). Put half of all the seasonings on the bottom of the container, lay the zucchini tightly, cover with the remaining seasonings on top. Pour in excess brine, put a wooden circle and oppression. Cover the bowl with a clean cloth and let stand at room temperature until fermentation begins. Then transfer to a cellar or basement with a temperature of 0-1ºС. After 10-15 days, add brine and close the lid tightly.
Pickled zucchini
Ingredients:
2 kg zucchini,
3-4 heads of garlic,
80 g salt
10 g sugar
4-5 pcs. bay leaf,
10 black peppercorns,
10 peas of allspice,
1 tsp coriander seeds,
1 liter of water.
Cooking:
Peel the zucchini from the skin and core, cut into circles 2-3 cm thick. If the zucchini is very large, then each circle should be cut into 2-4 parts. Prepare a brine from water, salt and sugar, bring to a boil, boil for 3 minutes, add spices (except garlic) and cook for another 5 minutes. Cool. Place prepared zucchini in sterilized jars, sprinkling each layer with garlic. Pour warm brine, cover with lids and let it brew at room temperature for 2-3 days. Then sterilize the jars (half-liter - 10 minutes, liter - 20 minutes), close with plastic lids. Store in refrigerator or cellar.
As you can see, zucchini for the winter can be prepared in many interesting and tasty ways!
Larisa Shuftaykina
