Methods for harvesting zucchini. Spicy zucchini appetizer. Zucchini caviar for the winter

Recipes 01.06.2018

Recipes

Zucchini salad with parsley and hot peppers.

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 such a salad, zucchini must be cut into thin strips, squeezed slightly. Finely chop the parsley, garlic and hot pepper, add to the zucchini. Sprinkle with salt and pepper, pour over with oil, mix, leave for 2 hours. Then transfer to jars along with the extracted juice. Pour in the vinegar, cover with a lid and sterilize the jars with a volume of 0.5 l for 15 minutes. Then roll up, turn over and let cool.

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 of 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 (you can not cut the peel from zucchini. Pour oil into a saucepan, put vegetables, cover, simmer for 15-20 minutes. Add salt, sugar, spices, chopped herbs and garlic, simmer another 5- 7 minutes Pour in the vinegar, mix, bring to a boil.Hot zucchini salad for harvesting for the winter should be put into jars, rolled up, wrapped until cool.

Ingredients:

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

For marinade:

500 ml water
50 ml 9% vinegar
20 g salt

Cooking method:

The recipe for such a salad for harvesting zucchini for the winter Bulgarian and hot peppers, carrots, garlic, dill and parsley must be passed through a meat grinder. Add oil, salt, sugar, vinegar, cook for 20 minutes after boiling. Cut the young zucchini into slices, peel the old ones first. Mix ingredients for marinade, bring to a boil. Dip the zucchini in the marinade, cook for 5 minutes after boiling. Put the zucchini and vegetable mass in layers in prepared jars, compacting each layer with a spoon. Pour in boiling marinade. Roll up jars with homemade zucchini and wrap until cool.

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, cut into thin long slices. Pass carrots and garlic through a meat grinder, put in a saucepan, add vegetable oil, simmer for 5 minutes. Then add ketchup, salt, sugar and hot pepper, bring to a boil. Put in a boiling mass of zucchini, simmer for 20 minutes after boiling, stirring from time to time. Pour in vinegar, simmer for another 2 minutes. Arrange the hot billet of zucchini in 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 l 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, zucchini must be peeled, cut lengthwise into long slices about 1 cm thick. Combine tomato juice, sugar, salt, vegetable oil, vinegar, mustard. Add chopped garlic, hot and bell peppers with a blender, bring the mixture to a boil. Dip the zucchini into it, simmer from the moment of boiling for 40 minutes. Then arrange the zucchini with the sauce in sterilized jars. Roll up, turn over and wrap until cool.

Ingredients:

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

Cooking method:

To harvest zucchini for the winter, cut into strips, onions and bell peppers into half rings. Grind tomatoes with a meat grinder or blender. In a saucepan, combine oil, vinegar, salt and sugar, bring to a boil. Put zucchini in boiling liquid, simmer over low heat for 15 minutes. Add onion and bell pepper, simmer for another 7-10 minutes. Then add the tomato and spices, simmer for 10 minutes. Arrange 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 for harvesting, zucchini must be cut into circles. Cut carrots into thin strips or grate. Pass the garlic through a press. Combine all the vegetables, add the rest of the ingredients and leave for 30 minutes. Then put into jars along with the allocated juice. Sterilize jars with a volume of 0.5 l for 10-15 minutes, 1 l - 15-20 minutes. Roll up, turn over and wrap until cool.

Ingredients:

3 kg zucchini
500 g carrots
500 g onion
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, bell pepper - into strips, pass the garlic through a press. Combine all vegetables. In a dry frying pan, ignite the seasoning 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 together with the released juice in sterilized jars. Sterilize jars with a volume of 0.5 l for 7-10 minutes, 1 l - 15-20 minutes. Roll up a delicious zucchini blank, turn over and let cool.

See how appetizing zucchini blanks look for the winter 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 must be cut into circles. mix tomato sauce, chopped garlic, vegetable oil, vinegar, salt and sugar, bring to a boil over low heat. Put the zucchini in the sauce, simmer for 30 minutes. Then put into 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, chop as desired. Pass the rest of the vegetables through a meat grinder or chop with 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. Put the zucchini in a saucepan, simmer for 15 minutes after boiling, stirring from time to time. Arrange a delicious preparation of zucchini for the winter in jars, roll up, turn over and wrap until cool.

Ingredients:

1.5 kg young zucchini
50 g green 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 a preparation of zucchini for the winter in jars according to this recipe, vegetables must be peeled and seeds, cut into slices or cubes. Add chopped greens, garlic, salt, sugar, ground black pepper, oil and vinegar, leave for 3 hours. Then put them together with the released liquid in 0.5-liter jars, sterilize for 10 minutes. Roll up the winter zucchini, turn over and let cool.

Ingredients:

1.5 kg young zucchini
500 g bell pepper
500 g tomatoes
100 g onion
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 with a blender. Wash the zucchini thoroughly, cut into cubes 2 x 2 cm. Peel the bell pepper from seeds and stalks, cut into the same cubes. Onion cut into medium-sized cubes, 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 the vinegar, simmer for another 5 minutes. Arrange the tasty 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 zucchini blanks, tomatoes need to be cut, heated over low heat and rubbed through a sieve. Add vegetable oil, sugar, salt, bring to a boil. Zucchini and Bulgarian pepper cut into cubes, put in a boiling tomato, simmer for 20 minutes. Add chopped garlic and hot pepper, pour in vinegar, mix and cook for another 5 minutes. To preserve the workpiece from zucchini for the winter, the boiling mixture must be decomposed into sterilized jars, rolled up, turned over and wrapped until it cools.

Ingredients:

2 kg young zucchini
1 kg eggplant
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 preparation of zucchini 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, bring to a boil. Thoroughly wash the zucchini and eggplant, peel, cut into cubes, put in a boiling sauce, simmer for 20-25 minutes. Pour the boiling mass into sterilized jars. Roll up immediately, turn over and wrap until cool.

Ingredients:

1 kg young zucchini
1 kg eggplant
500 g carrots
500 g bell pepper
500 g onion
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, heat through and rub through a sieve. Thoroughly wash zucchini, eggplant and bell pepper, cut into cubes. Grate carrots. Finely chop the onion. Fry eggplant and zucchini separately in vegetable oil. Stew onions with carrots and bell peppers. Combine all vegetables in a saucepan. Add tomato, finely chopped hot pepper, garlic, salt and spices, simmer for 15-20 minutes. Pour in the vinegar, stir. Put a hot billet of young zucchini into sterilized jars for the winter, roll up, turn over and wrap until cool.

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

Ingredients:

1.5-2 kg 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 circles no more than 2 cm thick, fried 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 jars with a volume of 0.5 l. Add herbs, salt and garlic. Then lay out the zucchini. Sterilize jars with a volume of 0.5 l for 20 minutes. Then roll up and turn upside down to cool.

Here you can see a selection of photos for the 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 zucchini caviar, vegetables must be thoroughly washed, cut into small cubes, and fried in vegetable oil until tender. Add tomato sauce, salt, mix, bring to a boil. Arrange hot caviar in jars with a volume of 0.5 l, cover with lids, sterilize for 20 minutes. Then roll up and wrap until cool.

Zucchini caviar with mayonnaise.

Ingredients:

3 kg zucchini
500 g onion
250 g tomato paste
200 g high fat mayonnaise
30-50 g salt
50 g sugar
30 ml 9% vinegar
100 ml vegetable oil

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. Arrange hot caviar in 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 zucchini caviar for the winter, vegetables must be peeled, grated, squeezed lightly and stewed under the lid until the liquid evaporates. Finely chop the onion, fry in oil until soft. Transfer to zucchini, simmer everything together for 20-30 minutes. Add tomato paste, simmer, stirring, 20 minutes. Add sugar, salt, chopped garlic, simmer for 10 minutes. Knead the mass until smooth, pour in the vinegar, mix and remove from heat. Arrange hot caviar in 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 the preparation for the winter according to this recipe, 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 with a blender. Add salt, garlic, spices, passed through a press, pour in vinegar, mix and bring to a boil. Arrange the boiling caviar in 0.5 l jars, sterilize for 25 minutes. Then roll up and wrap until cool.

Ingredients:

2 kg zucchini
300 g carrots
300 g onion
10 g garlic
50 ml vegetable oil
15 ml 9% vinegar
30 g salt
25 g sugar
dill greens
ground black and hot pepper to taste

Cooking method:

Grate zucchini and carrots on a fine or medium grater. Finely chop the onion. Squeeze the zucchini, 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 mass with a blender, put on fire again, bring to a boil, pour in the vinegar, mix. Hot zucchini caviar for harvesting for the winter according to this recipe must be put into jars, rolled up and wrapped until it cools.

Ingredients:

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

Cooking method:

Cut all vegetables randomly. Pour oil into a deep thick-walled stewpan or cauldron, put onions and carrots, simmer under the lid for 15 minutes. Add peppers and zucchini, simmer for another 15 minutes. Then grind the mass with a blender, put it on fire again, salt, simmer without a lid until the excess liquid evaporates. Add chopped garlic, simmer for 5-7 minutes. Arrange hot caviar in jars and sterilize: jars with a volume of 0.5 l - 7-10 minutes, 1 l - 12-15 minutes. Then this simple zucchini blank needs to be rolled up and wrapped until it cools.

Ingredients:

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

Cooking method:

To prepare zucchini caviar for the winter, according to this recipe, the pulp of pumpkin, zucchini and carrots must be grated. Finely chop the onion. Peel the skin off the tomatoes, chop them randomly. Heat oil in a saucepan, add onion, fry until golden brown. Add zucchini, pumpkin, carrots, fry, stirring, 2 minutes. Put the tomatoes, cover and simmer for 30-40 minutes. Add chopped garlic, salt, remove from heat after 5 minutes. Place hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

1.5 kg zucchini
1 kg tomatoes
200 g carrots
200 g onion
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 such a homemade preparation for the winter from zucchini, all vegetables, except garlic, must be passed through a meat grinder and put in a saucepan. Add vegetable oil, salt, sugar, simmer until the excess liquid has evaporated (about 2 hours). Add chopped garlic, ground pepper and vinegar, mix, bring to a boil. Place hot caviar in 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 harvesting zucchini for the winter, you need to peel, cut the stalks and damaged areas from green tomatoes. Pass all vegetables through a meat grinder or chop in a blender. Add vegetable oil, salt, spices, simmer over low heat for 1.5-2 hours. Pour in vinegar, mix and remove from heat. Arrange hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

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

Cooking method:

To make winter zucchini harvesting according to this recipe, all vegetables must be peeled and cut into small cubes. Salt the eggplant, leave for 15 minutes, then squeeze out the juice that has stood out. Fry prepared eggplants in oil. Separately fry the zucchini. In another pan, fry the onion with carrots and bell pepper. Combine all fried vegetables, add tomatoes, salt, ground pepper, simmer covered for 15 minutes. Pour in the vinegar, stir and remove from heat. Place hot caviar in 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 onion
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 zucchini, leave for 5-10 minutes, then squeeze out excess liquid. Pass tomatoes, bell peppers, apples, carrots and onions through a meat grinder or chop with a blender. Add zucchini, vegetable oil, sugar, salt, ground pepper, bring to a boil and simmer for 20-30 minutes. Pour in the vinegar, add the garlic passed through the press, mix thoroughly, simmer for 2-3 minutes. For home preparation for the winter, hot zucchini caviar should be laid out in sterilized jars, rolled up and wrapped until it cools.

Below are photos for recipes for zucchini blanks:

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.

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.

Cooking:
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.

Cucumber zucchini preparations

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.

Zucchini and lemon preparations

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.

Zucchini in apple juice and oil

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.

Appetizer of zucchini and carrots

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.

Spicy zucchini lecho

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 pepper
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.

Zucchini and black currant jam

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.

Zucchini jam with lemon and orange

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.

Zucchini compote

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!

Canned zucchini is a summer mood preserved in best form. They have an amazing feature: they look perfect on any table of European and Oriental cuisine, set off the taste of other dishes, refresh in the heat, make meat dishes juicier. Consider how to preserve zucchini for the winter.

There are “golden recipes” for preserving zucchini - such that the taste after processing not only does not deteriorate, but is also saturated thanks to the marinade, spicy notes of garlic and aromatic herbs.

People who prefer creativity in cooking, you will doubly enjoy working with zucchini: for the winter at home, you can harvest zucchini on their own, make caviar, lecho, adjika, salad. Exotic lovers choose squash jam and candied fruits.

For canning small young zucchini with thin skins are suitable.
Ripe vegetables are suitable for caviar, but the seeds must be removed.
empty glass jars must be sterilized in all recipes.
There is a small psychological secret of delicious zucchini: during conservation, they are laid out on liter jars so that the dish does not “get bored”, and its quantity is enough to please the household, but not tire.
Enamelware is suitable for salads to avoid unwanted chemical reactions with acetic acid.

Calories in canned zucchini

Amazing Fact: canned zucchini less calories than fresh. This is due to the fact that the calorie content of canned vegetables is also determined by the components that make up the marinade - water, sugar, spices.

The dietary value of zucchini lies in the presence of dietary fiber, fiber - elements involved in metabolic processes and contributing to the removal of toxins from the large intestine. Zucchini lowers blood cholesterol levels, is a hypoallergenic product.

Mean value of data about nutritional value 100 grams of canned zucchini is indicated in the table:

Classic zucchini recipe for the winter

The ideal canned zucchini has a balanced flavor, is crispy and keeps its shape fresh. Classic recipe verified by time and guarantees a successful result. Cooking involves sterilization. The output of the finished product is 8 liters.

Ingredients:

Fresh zucchini - 5 kg;
Water - 3.5 liters;
Salt - 5 tbsp. l.;
Garlic - 10 cloves;
Sugar - 4 tbsp. with a slide;
Vinegar 9% - 300 ml;
Fresh herbs (horseradish or blackcurrant leaves, parsley) - optional.

How to cook:

Sterilization of empty jars.
Marinade. Pour vinegar into boiling water with sugar and salt, heat for 3 minutes.
Depositing in banks. Arrange chopped zucchini, herbs, garlic in sterile jars and pour over the marinade.
Sterilization of filled jars in boiling water for 7-10 minutes.
Storage. Screw the lids on, put the jars upside down, insulate the outside, leave for a day.

Video recipe

Finger lick recipe

The peculiarity of the recipe is the addition of tomatoes. The product yield is 5 liters.

Ingredients:

Young zucchini - 3 kg;
Bulgarian pepper - 1 kg;
Garlic - 2-3 heads;
Tomatoes - 500 g;
Vegetable oil - 300 ml;
Vinegar 9% - 130 ml;
Sugar - 200 g;
Salt - 2 tbsp. l.;
Red hot pepper (chili) - to taste.

Cooking:

Sterilization of empty jars.
Training. Red vegetables and garlic are ground until smooth in a blender, zucchini are cut and mixed with vegetable paste. Spices and oil are added to them.
Cooking. The mixture is brought to a boil, then simmered under the lid for 15 minutes. Vinegar is poured in, heated without a lid for another 3 minutes.
Depositing in banks.
Storage. Screw the lids on, put them upside down, wrap them in a blanket, leave for a day.

Videos cooking

How to salt zucchini without sterilization

Harvesting zucchini is a simple matter. Boiling marinade, boiling filled jars, daily exposure, and you can serve it to the table. The proposed recipe further simplifies the cooking process: prolonged heat treatment after filling the jars is excluded. However, empty jars for preservation still need sterile ones.

Ingredients:

Fresh zucchini - 1.5 kg;
Garlic - 7-10 cloves;
Salt, sugar - 3 tbsp. l.;
Vinegar 9% (at a higher concentration, dilute with water) - 5 tbsp. l.;
Bay leaf, fresh parsley, peppercorns - at your own discretion.

Step by step preparation:

Sterilization of empty jars.
Culinary processing. Soak zucchini in water for 2 hours.
Marinade. Add spices, herbs, vinegar to boiling water, heat for 3 minutes and bring to a boil again.
Cooking. Boil chopped zucchini in the marinade for 7-8 minutes.
Depositing in banks.
Storage. Close the jars tightly, put the lid down, insulate from the outside. Leave for 1 day.

Delicious preparations for the winter from zucchini

Zucchini salad for the winter

Snack on winter leaves a pleasant aftertaste, warms up the body and soul.

Ingredients:

Fresh zucchini - 3.5 kg;
Salt - 2 tbsp. l.;
Sugar - 1 tbsp. l.;
Carrots - 5 pcs.;
Garlic - 4 heads;
Vinegar 9% - 250 ml;
Sunflower oil - 0.5 l.;
Spicy seasoning (red pepper, chili pepper) - to taste.

Cooking:

Sterilization of empty jars.
Cooking. Finely chop all fresh vegetables.
Brine. The oil is mixed with all the spices.
Salting. Keep vegetables in brine for 4 hours.
Bookmark in banks.
Storage. Screw on the lids, turn over, wrap with a blanket, let cool for 1 day.

Adjika from zucchini for the winter

Ingredients:

Zucchini (does not matter, old or young) - 3 kg;
Tomatoes - 1.5 kg;
Carrots - 0.5 kg;
Bulgarian pepper- 0.5 kg;
Salt - 2 tbsp. l.;
Sugar - 100 g;
Garlic - 1 head;
Sunflower oil - 200 ml;
Vinegar 9% - 100 ml;
Ground red hot pepper - 2.5 liters.

Cooking:

Peel vegetables, chop with a blender or meat grinder, combine into one mass.
Add sugar, red pepper, salt, oil.
Boil the mixture in an enamel pan for 40 minutes.
Chop the garlic, add to the vegetables, cook for another 5 minutes.
Add vinegar, cook for 2 minutes.
Put adjika in sterile jars, close them hermetically with lids, put them upside down, wrap them in a blanket. Leave for one day.
Place the jars upside down in a cool, dark place.

Video recipe

Zucchini caviar for the winter

Warm red color and consistency of thick sour cream squash caviar will truly delight the cold winter days reminiscent of summer.

Ingredients:

Zucchini - 1.5-2 kg;
Tomato paste - 2 tbsp. l.;
Carrots - 0.5 kg;
Bulgarian pepper - 0.5 kg;
Onions - 2 pcs.;
Salt - 2 tbsp. l.;
Sugar - 1 tbsp. l.;
Vegetable oil - 200 ml;
Vinegar 9% - 200 ml;
Ground black pepper - 1 tsp;
Garlic - 7 cloves.

Cooking:

Vegetables (except garlic and onions) peel and seeds, chop until smooth.
Finely chopped onion fry until transparent in a thick-walled dish (in a wok or a cast-iron roaster).
Add vegetable mixture to bow, bring to a boil without a lid over high heat. Pour in vegetable oil, cook over low heat for 50-60 minutes.
Add tomato paste, chopped garlic and spices, cook for another 15 minutes.
Pour in the vinegar, cook for 2 minutes.
Arrange the mixture in sterile jars, seal tightly with lids, turn upside down, wrap with a blanket. Leave for 1 day.
Turn the jars upside down, put in a cool dark place.

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