Delicious recipes for canning zucchini for the winter. The best recipes for the winter: zucchini preparations
Canned zucchini is summer spirit preserved in its best form. They have an amazing feature: they look perfect on any table of European and Oriental cuisine, highlight the taste of other dishes, refresh in the heat, and make meat dishes juicier. Let's look at how to preserve zucchini for the winter.
There are “golden recipes” for canning zucchini - such that the taste after processing not only does not deteriorate, but is also enriched thanks to the marinade, spicy notes of garlic and aromatic herbs.
People who prefer a creative approach to cooking will doubly enjoy working with zucchini: for the winter at home, you can prepare zucchini on its own, make caviar, lecho, adjika, and salad. Exotic lovers choose squash jam and candied fruits.
- Small, thin-skinned young zucchini are suitable for canning.
- 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 to delicious zucchini: when canning, they are placed in liter jars so that the dish does not become boring, and its quantity is enough to please the household, but not tire them.
- Enameled dishes are suitable for salads to avoid unwanted chemical reactions with acetic acid.
Calorie content of canned zucchini
Surprising fact: canned zucchini has fewer calories than fresh zucchini. 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 promoting the removal of toxins from the large intestine. Zucchini reduces cholesterol levels in the blood and is a hypoallergenic product.
The average nutritional value of 100 grams of canned zucchini is shown in the table:
Classic winter zucchini recipe
The ideal canned zucchini has a balanced flavor, is crisp, and retains its fresh shape. The classic recipe has stood the test of time and guarantees a successful result. Preparation involves sterilization. The yield of the finished product is 8 liters.
Ingredients:
- Fresh zucchini – 5 kg;
- Water – 3.5 l.;
- 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 and heat for 3 minutes.
- Banking. Place the chopped zucchini, herbs, and garlic in sterile jars and pour in the marinade.
- Sterilize filled jars in boiling water for 7-10 minutes.
- Storage. Screw on the lids, place the jars with the lid down, insulate the outside, and leave for a day.
Video recipe
The recipe is to die for
The peculiarity of the recipe is the addition of tomatoes. The product yield is 5 liters.
Ingredients:
- Young zucchini – 3 kg;
- Bell 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.;
- Hot red pepper (chili) - to taste.
Preparation:
- Sterilization of empty jars.
- Preparation. Red vegetables and garlic are crushed until smooth in a blender, zucchini is 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 and heated without a lid for another 3 minutes.
- Banking.
- Storage. Screw on the lids, place them upside down, wrap them in a blanket, and leave them for a day.
Video cooking
How to pickle zucchini without sterilization
Preparing zucchini is a simple matter. Boil the marinade, boil the filled jars, leave for a day, and you can serve. The proposed recipe further simplifies the preparation process: lengthy heat treatment after filling the jars is eliminated. However, empty cans for preservation still need to be sterile.
Ingredients:
- Fresh zucchini – 1.5 kg;
- Garlic – 7-10 cloves;
- Salt, sugar - 3 tbsp. l.;
- Vinegar 9% (at higher concentrations, dilute with water) – 5 tbsp. l.;
- Bay leaf, fresh parsley, peppercorns - at personal discretion.
Step-by-step preparation:
- Sterilization of empty jars.
- Culinary processing. Soak the zucchini in water for 2 hours.
- Marinade. Add spices, herbs, vinegar to boiling water, heat for 3 minutes and bring to a boil again.
- Preparation. Boil the sliced zucchini in the marinade for 7-8 minutes.
- Banking.
- Storage. Close the jars hermetically, place the lid down, and insulate the outside. Leave for 1 day.
Delicious winter preparations from zucchini
Zucchini salad for the winter
A winter snack leaves a pleasant aftertaste and 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.
Preparation:
- Sterilization of empty jars.
- Preparation. Finely chop all fresh vegetables.
- Brine. The oil is mixed with all the spices.
- Salting. Keep vegetables in brine for 4 hours.
- Stuffing in jars.
- Storage. Screw on the lids, turn them over, wrap them in a blanket, and let cool for 1 day.
Adjika from zucchini for the winter
Ingredients:
- Zucchini (it doesn’t matter whether old or young) – 3 kg;
- Tomatoes – 1.5 kg;
- Carrots – 0.5 kg;
- Bell 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 l.
Preparation:
- Peel the vegetables, grind them using a blender or meat grinder, and combine them into one mass.
- Add sugar, red pepper, salt, butter.
- Cook 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.
- Place adjika in sterile jars, seal them with lids, place them upside down, and wrap them in a blanket. Leave for one day.
- Place the jars, lids up, in a cool, dark place.
Video recipe
Zucchini caviar for the winter
With a warm red color and the consistency of thick sour cream, squash caviar will truly delight you on cold winter days, reminiscent of summer.
Ingredients:
- Zucchini – 1.5-2 kg;
- Tomato paste – 2 tbsp. l.;
- Carrots – 0.5 kg;
- Bell 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.
Preparation:
- Peel and seed vegetables (except garlic and onions) and chop until smooth.
- Fry finely chopped onion until translucent in a thick-walled bowl (wok or cast-iron duck pot).
- Add the vegetable mixture to the onion and bring to a boil, uncovered, 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 vinegar, cook for 2 minutes.
- Place the mixture in sterile jars, seal them with lids, turn them upside down, and wrap them in a blanket. Leave for 1 day.
- Turn the jars upside down and put them in a cool, dark place.
Zucchini season is now in full swing. This year's harvest is good, so you can make a variety of seams for the winter. Don't limit yourself to just canned zucchini. After all, zucchini can be covered for the winter in other ways: making lecho, an appetizer of fried zucchini, Korean salad, zucchini with mushrooms and even zucchini jam.
Today I will write 8 step-by-step recipes for preparing various preserves with zucchini. In most cases, these preparations require sterilization. Then the jars just need to be washed with soda, and there is no need to sterilize them separately, they are sterilized along with the contents. If the recipe does not require sterilizing zucchini in jars, then the jars must be sterilized separately in advance. The lids need to be boiled in both cases.
Important! Only coarse rock salt is suitable for preservation. You cannot use iodized or fine ones.
It is a popular snack because it has a good, balanced flavor. The appetizer got its name for its spiciness; it contains hot fresh pepper and garlic.
Ingredients (per 1.5 l):
- zucchini - 1 kg
- tomatoes - 1 kg
- bell pepper - 2 pcs.
- hot chili pepper - 1 pc.
- garlic - 4 cloves
- sugar - 100 gr.
- salt - 1 tbsp. no slide
- vinegar 9% – 70 ml
- refined vegetable oil - 70 ml
Zucchini for the winter - preparing “Mother-in-law’s tongue”:
1. All vegetables need to be washed, seeds removed from peppers, and garlic peeled. To prepare the sauce, you need to grind tomatoes, sweet and bitter peppers, and garlic through a meat grinder or in a blender. Pour the resulting liquid mixture into the pan in which the appetizer will be cooked.
2.Add flavourless vegetable oil, sugar and salt to the vegetable sauce, stir. Place the sauce on the fire, bring it to a boil and reduce the heat. Cook on low heat for 10 minutes.
3.While the sauce is cooking, chop the zucchini. They are cut into long strips. After 10 minutes of cooking the tomatoes and peppers, add chopped zucchini, stir and cook for another 30 minutes, stirring occasionally.
If the zucchini is old, they need to be peeled and seeds removed. In this case, it is necessary to weigh it in its purified form.
4. While the snack is cooking, you need to wash and sterilize the jars and lids. At the end of preparing “Mother-in-law’s tongue,” pour vinegar into the pan, let the mixture boil and immediately put it into jars. Pour the sauce all the way to the top of the jar. Immediately roll up the lids of the preserves.
5. Turn the workpiece over, wrap it in a blanket and leave until it cools completely. At this point, delicious spicy-sweet zucchini is ready for the winter, enjoy.
Crispy zucchini for the winter in marinade
This is a simple pickled zucchini recipe. For aroma you will need various herbs, garlic, bay leaves. These zucchini cook quickly; you don't need to leave them to let out their juices. Raw zucchini is placed in a jar, filled with marinade and sterilized. That's all. The cutting method can be any: into circles, long bars, or sectors. In general, cut as convenient.
Ingredients (per 1 liter jar):
- young zucchini - 2.5 kg
- dill umbrellas - 1 pc.
- parsley - 3 sprigs
- horseradish leaves - 1 pc.
- black currant leaves - 1-2 pcs.
- bay leaf - 1 pc.
- garlic - 1 clove
- allspice peas - 3-4 pcs.
For the marinade (4 liters):
- water - 2 liters
- vinegar 9% – 140 ml
- sugar - 125 gr.
- salt - 100 gr.
Zucchini for the winter in sweet and sour marinade:
1. Wash the zucchini and trim the edges. If you want the zucchini to be cut into long strips, then trim the zucchini so that it is the length of a liter jar (to the hanger). Choose zucchini that is young and tender, with thin skin and unripe seeds.
2.Cut each zucchini into 8 pieces. That is, first in half, then cut each half in half and each piece in half again. All greens must be washed well. Wash the jars with soda. Do not use dishwashing detergent; it is difficult to wash off and leaves a chemical film on the dishes. There is no need to sterilize jars separately.
3. At the bottom of each jar, place a bay leaf, 3-4 allspice peas, 1 clove of garlic, cut into slices, dill umbrellas and parsley sprigs, horseradish and currant leaves. Place zucchini sticks in jars. Do not place too tightly so that the zucchini is well soaked in the marinade.
4. Prepare the marinade. Pour water into a saucepan, add salt, sugar, and bring to a boil. After the water boils, pour in the vinegar and immediately pour the boiling marinade into the jars to the top.
To prevent jars from bursting, fill the jars halfway first, and then top up to the very top.
5.Place the zucchini to sterilize. Place a cloth on the bottom of the pan, place the jars and fill them with hot (but not boiling) water up to their hangers. Cover (but do not roll up) the jars with sterilized lids to prevent water from the pan from getting into the zucchini. After the water boils, keep the zucchini in it for another 10 minutes. Then you need to roll up the lids and turn the jars over.
6.Now the marinated zucchini is ready, very crispy and aromatic. In winter, such a snack will greatly please.
Recipe for winter zucchini, like milk mushrooms
If you marinate the zucchini using the method described below, they will taste like pickled milk mushrooms. This recipe calls for fresh dill and parsley. There is no need to make a separate marinade with water; the zucchini seals in its own juice.
Zucchini should be taken of hard varieties. Do not take yellow and soft zucchini, they will not hold their shape and will not turn out crispy. It is better to take young vegetables. If you only have overripe ones, you will need to peel them and cut out the seeds.
Ingredients (for 1.8 l):
- zucchini - 1.5 kg (net weight)
- dill and parsley - a large bunch
- salt - 1 tbsp.
- sugar - 2 tbsp.
- garlic - 1 medium head
- dill umbrellas - 1-2 pcs. for each jar
- cloves - 2 pcs. per 0.5 l jar
- allspice peas - 3-4 pcs. per 0.5 l jar
- ground black pepper - 1 tsp.
- odorless vegetable oil - 150 ml
- apple cider vinegar 6% – 150 ml
How to cook zucchini for the winter, like milk mushrooms:
1. Rinse the zucchini well, trim off both edges and cut into sectors (into quarter circles). Wash the greens very well, chop finely and add to the zucchini.
2. Squeeze the garlic through a press or grate it on a fine grater and also add it to the zucchini.
Do not use more than the specified amount of garlic because it will soften the zucchini.
3.Pour sugar, salt, ground black pepper (add pepper to taste) into a bowl with the vegetables, add apple cider vinegar and vegetable oil. Mix everything well until smooth. Leave the zucchini to marinate for 3-6 hours. The main thing is that the zucchini releases enough juice. The marinating time will depend on the type of zucchini. Stir occasionally, then the juice will come out better.
4. Wash the jars with soda solution and boil the lids. Place 2 cloves, 3 allspice peas and 1-2 dill umbrellas at the bottom of the jar. Fill the jars with zucchini up to the top. Pour the juice remaining in the bowl into jars as well. Cover the jars with lids, but do not screw them on.
5. All that remains is to sterilize the squash mushrooms and roll them up. You need to sterilize in the usual way: lay a towel on the bottom of the pan, place the jars and fill them with warm water, without adding 2 cm to the lid. Bring the water in the pan to a boil and keep the jars in boiling water for 10 minutes (0.5 l). Sterilize liter jars for 15 minutes, 1.5 liter jars for 20 minutes.
During sterilization, the zucchini will still release juice, so there will be more of it. Don't worry if the juice doesn't cover the zucchini at the jarring stage.
6.Remove the zucchini from the boiling water and seal the jars with lids. Turn over and let the preserves cool. The result is very aromatic and piquant pickled zucchini in its own juice, similar to milk mushrooms. Cloves are a must in this recipe; they give the desired aroma.
Making zucchini jam with pineapple flavor
In the previous recipe, the zucchini turned out to taste like mushrooms, in this recipe they turn into pineapples! And this is possible because when cooked in sweet syrup, the zucchini is imbued with a new taste. This jam can be eaten with tea, the syrup can be used to soak cake layers, and this jam can also be used in baking. And no one will guess that this is not a pineapple, but a banal zucchini.
The jam, like most jams, is made in three stages. This is done so that the zucchini has time to soak in the pineapple syrup and does not fall apart during long cooking.
Ingredients (per 1.5 l):
- zucchini - 1200-1300 gr.
- sugar - 400 gr.
- pineapple juice – 400 ml
- lemon - 1 pc.
How to make zucchini jam:
1. Zucchini is not used completely for jam, but only the dense part. First, wash them and peel the skin. Next, cut in half and remove the seeds with a spoon. It would be strange if there was a zucchini seed or peel in a pineapple, wouldn’t it? Weigh the zucchini after peeling. This amount of ingredients requires 1.2 kg of already peeled vegetables.
2.Cut the zucchini into cubes of about 1 cm and pour into the pan in which you will cook the jam. Mix zucchini with sugar. The lemon needs to be washed very well, preferably with a brush, to remove all chemicals from the peel. Cut the lemon into half circles (along with the peel) and add to the zucchini. Pour pineapple juice into the total mass, stir and you can put the jam on the fire to cook.
3. Bring the jam to a boil over high heat, then reduce the heat and cook for exactly 5 minutes. Don't forget to stir the mixture so that nothing burns. Remove the pan from the stove and remove the lemon so that there is no bitterness in the jam. Let the zucchini cool completely.
If you wish, you can not use a whole lemon, but squeeze the juice out of it. Just be careful not to let the seeds get into the jam.
4. Set the jam on to cook a second time. Bring to a boil again and cook for 5 minutes. After this cooking, the zucchini becomes yellowish in color, they are saturated with pineapple juice. After the second cooking, leave the jam again until it cools completely at room temperature.
Before the third cooking, sterilize the jars and lids.
5. It remains to cook the jam for the third (last) time. But now, after the syrup boils, cook the zucchini for 10 minutes and immediately place it hot in sterilized jars and roll it up. Turn the jam over and wrap it “under a fur coat”, let it cool completely. Believe me, this zucchini jam will be a pleasant discovery for you.
Marinated zucchini for the winter “Colorful” with honey
This is no ordinary recipe. The jar will contain several colors of different vegetables. In addition, the zucchini is laid out in the form of rolls, which looks great. This appetizer can be safely placed on a festive table; all guests will be delighted. Instead of sugar, honey is added to the marinade, which gives the zucchini a piquant taste.
Ingredients (per 1 liter jar):
- zucchini and zucchini
- carrot
- bell pepper yellow and red
- parsley - 4 sprigs
- mustard seeds - 1 tsp.
- garlic - 2 cloves
- allspice peas - 4 pcs.
- black peppercorns - 4 pcs.
- vinegar 9% - 50 ml
Take as many vegetables as will fit in the jar.
For the marinade:
- water - 1 l
- salt - 1.5 tbsp.
- honey - 2 tbsp.
Cooking method:
1. Peel the carrots. Cut some of the carrots into circles (you can use a curly knife), cut some into thin and long strips (you can use a Korean carrot grater). Remove the seeds from the bell pepper and cut it into strips. Peel the garlic.
2. Zucchini and zucchini are cut in two ways. Cut some of the vegetables into circles, 1-1.5 cm thick. Cut the second part into thin slices. The best way to do this is to use a vegetable peeler.
3. Wash the jars well with baking soda, rinse thoroughly with warm running water. At the bottom of a liter jar, place 4 peas of black and allspice, a teaspoon of mustard seeds, 4 sprigs of parsley, 2 cloves of garlic, a couple of pinches of julienned carrots. Place a few slices of zucchini on top of it all. If the circles are large, you can cut them in half. Place carrot circles between the zucchini.
4.Next you need to take a zucchini slice, put a piece of pepper in it and roll it up. Place these rolls in several layers in a jar. Place zucchini slices and carrots in slices and strips on top again. The topmost layer is carrot sticks. Fill all prepared jars in this way.
5. Cook the marinade. For 1 liter of water, add one and a half tablespoons of salt and two tablespoons of honey. Stir, bring to a boil and simmer for a couple of minutes.
6. Pour the hot marinade over the vegetables in the jars. Do not pour the marinade all the way to the top, because you will need to add vinegar at the end. Cover the jars with sterilized lids.
7.Now it's time for sterilization. Everything is as always: a saucepan, a towel on the bottom, hot (but not boiling water) water up to the hangers, the jars are covered with lids. After the water boils, sterilize the jars for 10 minutes.
8.Remove the jars from the boiling water, pour 2 tbsp into each liter jar. table vinegar and roll up the boiled lids. This preservation looks very beautiful and is very tasty to eat.
Korean salad with zucchini, cucumbers and carrots
Korean salads will appeal to lovers of spicy and spicy taste. Although the spiciness can be adjusted to taste. The ingredients include Korean carrot seasoning. The main spices in it are coriander and pepper. There are some hot and some mild seasonings, choose which one you want. Make sure that the complex seasoning does not contain a flavor enhancer - monosodium glutamate. The vegetables in this salad remain crispy.
Ingredients for 2 liters (weight of vegetables in peeled form):
- zucchini - 500 gr.
- cucumbers - 500 gr.
- carrots - 500 gr.
- sweet pepper - 2 pcs. (multi-colored peppers will look beautiful)
- onions - 200 gr.
- parsley - 1 bunch
- sugar - 100 gr.
- vegetable oil - 100 ml
- vinegar 9% - 100 ml
- salt - 30 gr.
- ground black pepper - 0.5 tsp.
- Korean carrot seasoning - 1 tbsp.
Winter squash in Korean - preparation:
1. Wash the zucchini and cut in half. Use a spoon to remove the seeds; for this salad you only need the dense part of the zucchini. Cut the zucchini into thin strips. If you have it on the farm, use a special grater. Cucumbers need to be cut into cubes.
2. Grate the carrots using a Korean carrot grater or cut into thin, long strips. Cut the pepper into long strips. Onion - in half rings. Finely chop the parsley. Place all the vegetables in a large container where the salad will marinate.
3.In a separate bowl you need to make the marinade. Mix sugar, salt, seasoning, black pepper, vinegar and vegetable oil. Mix everything well so that the sugar and salt are at least partially dissolved. Pour this marinade over the salad and mix very well with your hands. It will be difficult to stir everything with a spoon.
4. Leave the zucchini and vegetables to marinate for 3 hours. During this time, wash the jars and sterilize the lids.
5.When the salad stands, it will release juice. Start putting it in the jars, compacting it. Pour the juices over the vegetables and cover with lids.
6. Sterilize the salad by placing the jars in a wide saucepan. There should be fabric at the bottom to prevent the glass from bursting when heated. Fill the jars with water to the level of the hangers. Bring this water to a boil and sterilize the salad for 10 minutes. Then immediately seal the jars tightly with lids and turn them over to check for leaks. This salad should be wrapped in a warm towel or blanket and allowed to cool.
7. In winter, open a jar of this Korean-style vegetable salad and remember the warm summer days.
Appetizer of fried zucchini in tomato sauce
If you like fried zucchini, then close them for the winter. This snack will be well stored even in an apartment. The sauce for the zucchini will be tomato.
Ingredients (for 2 l):
- zucchini - 1 kg
- onions - 250 gr.
- garlic - 3-6 cloves
- For the sauce:
- dill - 30 gr.
- tomato juice – 900 ml
- vegetable oil - 125 ml
- vinegar 9% - 100 ml
- sugar - 3 tbsp.
- salt - 2 tbsp.
- bay leaf - 3 pcs.
- allspice peas - 3 pcs.
Fried zucchini for the winter - how to cook:
1. Zucchini needs to be washed, the tails trimmed and the skin cleaned. Only then weigh the zucchini. Place the chopped vegetables in a large bowl, sprinkle with salt, stir and leave for 10 minutes.
2.The onion should be cut into half rings and fried in vegetable oil until golden brown.
4.Place the fried zucchini, onion and squeeze the garlic into a bowl. Mix well.
5.Prepare the sauce. Pour tomato juice, vinegar and vegetable oil into the pan. Add sugar, allspice and salt. Finely chop the dill and add to the sauce. Place the dressing on the fire and bring it to a boil. Throw in the bay leaf and cook for 3 minutes, stirring until the sugar and salt dissolve.
6. The jars need to be washed with soda. Place zucchini with onions and garlic in clean jars. Fill the jars halfway. Pour the sauce over the zucchini and cover with sterile lids.
If desired, fill the jars to the top with zucchini. Then take twice as much zucchini as required.
7. Sterilize the preserved food within 30 minutes after the water boils. When sterilizing, turn the heat to low and cover the pan with a lid. Be sure to place a cloth napkin on the bottom of the pan. Pour enough water so that it does not fall into the jars when boiling.
8.Immediately after sterilization, roll up the lids, turn the jars over and cover them with a towel. Let cool and store in a permanent storage location.
How to preserve lecho from zucchini and sweet peppers
Lecho is a product made from bell pepper. The same salad is made with pepper, but the main ingredient is zucchini. Try making this preparation for the winter. This is a delicious salad with soft stewed vegetables.
There is no need to sterilize salad in jars, as it will cook. Therefore, jars and lids should be sterilized in advance.
Ingredients:
- zucchini - 3 kg
- bell pepper - 700 gr.
- garlic - 80 gr.
- sugar - 200 gr.
- tomato juice - 1 l
- salt - 2 tbsp.
- vinegar 70% - 1 tbsp. (or 7 tbsp. 9%)
- sunflower oil - 300 ml
- ground red pepper - to taste
Winter squash with pepper - preparation:
1. Wash the zucchini and cut into cubes. Cut the pepper into strips, chop the garlic with a knife. Place the vegetables in a large saucepan and pour in tomato juice, preferably freshly squeezed.
2. Put the vegetables on the fire to stew. First make the heat high and wait until the mixture boils. Be sure to stir the lecho so that it does not burn. Once boiling, reduce heat and simmer for 30 minutes.
3.After half an hour of stewing, add sugar, salt, garlic, hot pepper and vegetable oil to the vegetables. Boil for another 10 minutes. At the end, add acetic acid - 1 tbsp. and can be rolled into sterilized jars.
4. Turn the jars over and check if the lid is leaking. Leave until completely cool. Lecho turns out delicious, with a pleasant tomato taste. Try cooking!
Here are 8 recipes for how to preserve zucchini for the winter. Choose one or several and make preparations that will delight you in winter. Read also other recipes on the website in the section, there are a lot of delicious things there. If you have any questions, ask them in the comments and share your experience. See you in the next article!
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Part of the harvest collected in the summer is obligatory, and these preparations can have a wide variety of shapes. Salted, dried, frozen and pickled, and are always welcome guests on any table. In this article we will talk about the most traditional forms of preparing zucchini, since the components of this particular vegetable are considered the basis for proper human nutrition.
How to freeze zucchini for the winter
If you don’t have time to preserve zucchini, then the ideal option for storing them for the winter would be regular freezing, especially since it allows you to preserve the entire range of useful vitamins. To complete the task, you will need the zucchini itself (it is advisable to choose young ones with thin skin) and a freezer with portioned bags. All prepared vegetables should be washed, dried well and their tails cut off. The next step is to cut the zucchini, but exactly how to do this depends on the purpose for which they will be used in the future. For example, if you prefer soups and stews, then the vegetables are cut into small cubes, 1-2 cm in size, after which they are portioned into bags or special containers and sent to the freezer (all containers are tightly closed).
Important! The portioned freezing method is the most convenient, since in winter you do not have to defrost the entire stock in order to separate a small part from it. That is, they will not lose the vitamins they contain.
For lovers of zucchini casseroles or fried zucchini, it is better to immediately cut the vegetables into circles, the thickness of which will not exceed 1-1.5 cm. Before the main freezing, the zucchini is pre-frozen, spreading the rings in one layer on a board covered with cling film. They are left in the freezer until they are completely frozen and only then are they moved into prepared containers or bags, which are sent to the freezer until winter.
Winter preparations from frozen zucchini, which will subsequently be used for vegetable pancakes, involve freezing together with previously grated on a medium grater. Before mixing the vegetables, you should drain the excess moisture from the zucchini.
Salted zucchini
If you have already encountered pickling zucchini for the winter, then you have probably noticed how many recipes for such preparation exist today. Some housewives pickle only zucchini, others add additional vegetables to them, and this is not to mention the form of placing the product in a jar. Therefore, we bring to your attention one of the simplest recipes for pickling this wonderful vegetable. You will need 10 kg of zucchini (their length should not exceed 15 cm), 300 g, 50 g of root, 2 pods of hot pepper and 2-3 cloves of garlic. Salt water is used as a filling (70-80 g of salt per 1 liter) with the addition of dill, leaves are also useful ().
Having prepared all the above ingredients, wash the zucchini well and soak them for 2-3 hours in cold water. . While they are soaking, you will have time to prepare the necessary container, on the bottom of which half of all the collected seasonings (currant leaves, dill, horseradish root) are laid out.
After placing the zucchini in the jar, sprinkle it with the remaining seasoning and fill it with brine. On top you need to lay a wooden circle and oppression. The container with vegetables is covered with a clean rag and kept at temperature until fermentation begins. After this, you can transfer the jars to a cellar or basement with an air temperature of 0-1ºС. After 10-15 days, add brine to the zucchini and cover tightly with a lid.
Pickled zucchini
Delicious zucchini for the winter can also be presented in pickled form, especially since there are also many recipes for such preparation. For example, for 2 kg of zucchini you need to prepare 3-4 heads of garlic, 80 g of salt, 10 g of sugar, 4-5 pieces of bay leaves, 10 black and sweet peas each, 1 teaspoon of seeds and 1 liter of clean water. The method of preparing such a preparation is quite simple: peeled zucchini (peel and remove the core) cut into circles 2-3 cm thick. If you come across very large vegetables, then each circle is additionally cut into 2-4 parts. The brine is prepared from water, sugar and salt, after which it is brought to a boil and cooked over medium heat for another 5 minutes. The resulting composition is cooled, and after the prepared zucchini takes its place in sterilized jars (each layer is sprinkled with salt), the brine is poured into containers, covered with lids and left in the room for 2-3 days. After this time, the jars are closed with plastic lids and placed in the refrigerator or cellar for permanent storage.
If you want to prepare only zucchini in this way, then we can say that all the recipes are very similar to each other, although some nuances are possible. For example, layers of zucchini can be topped with dill, garlic or horseradish, and if you really like spicy preparations, you can add half a pod of hot pepper.
Pickled zucchini recipes
Another great addition to the home table in winter are pickled zucchini. There are several main options for such a preparation, among which pickling without sterilization and with a spicy marinade occupies a special place.
Pickled zucchini without sterilization
A simple recipe for pickled zucchini without sterilization will certainly be appreciated by housewives who do not like to bother with canning. The whole process will take no more than one hour, and all you need is 1.5-1.7 kg of zucchini, 3-4 branches, 3-4 cloves of garlic, 6 tbsp. l vinegar, 3 tbsp. l sugar and salt, as well as black peppercorns. The sequence of all actions is as follows:
- First of all, you need to wash the vegetables well and cut them into slices no more than 1 cm thick. In this form, they are filled with water and left for 3-4 hours.
- After this time, the water must be drained, and parsley, bay leaf and pepper with garlic should be placed at the bottom of the sterilized jar.
- Next, the zucchini themselves take their place in the container (they need to be placed as close to each other as possible), after which they are immediately poured with hot boiled water and covered with a lid.
- After 20-25 minutes, pour the water into a separate saucepan and add sugar and salt to it. The resulting mixture is brought to a boil, and then vinegar is added.
- Now all that remains is to pour the resulting brine into the jar and roll it up with a lid.
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Spicy pickled zucchini
Spicy pickled zucchini is not a very traditional appetizer and is intended, as they say, “for an amateur.” In the preparation of such a preparation, the main role is played by the marinade, which, thanks to a whole set of spices and spices, turns out to be very aromatic, and every piece of zucchini placed in it is imbued with spicy-hot notes. Considering that this vegetable has a dense texture, if properly marinated you will get a more delicious snack than standard cucumbers or mushrooms. Therefore, we offer you the following simple recipe. For one liter jar of zucchini you will need: 800 g of vegetables themselves, 800 g of water, 80 g of table vinegar, 50 g of sugar, 1 tbsp. a spoonful of salt, 1 hot pod, 3 cloves of garlic, several bay leaves, 1 tbsp. a spoonful of paprika, 1 teaspoon of ground pepper, 2 peas of allspice, 3 sprigs of parsley, 2 sprigs of dill and 3 sprigs of dry.
As for the pickling process itself, as usual, it begins with washing the zucchini, after which the vegetables are laid out on a kitchen towel to dry. While you have some free time, you can start preparing the marinade. Take the required amount of water, pour it into any container that can be placed on the stove, and leave it over low heat until it boils.
Using spices and herbs, you can create a simply extraordinary marinade by pouring salt, paprika, sugar, allspice, bay leaf and a few rings of garlic into the water. For a more spicy aroma, you can add a sprig of thyme. The resulting mixture is brought to a boil, the required amount of vinegar is added to it, heated and removed from the heat.
At this stage, it’s worth remembering the zucchini again and cutting them into small circles of medium thickness. All that remains is to place the vegetables in a jar, at the bottom of which place garlic, a sprig of chili pepper (a must-have ingredient for those who love spicy zucchini), several sprigs of parsley and dill, as well as a sprig of thyme and a couple of cloves of garlic. After you fill the jars with zucchini, add another sprig of dill, parsley and a piece of chili. Now you just need to fill the jars with aromatic marinade and roll them tightly with sterile lids. Don't forget to turn the jar upside down and cover it with a blanket or towel, and once it cools down, you can put it in the pantry for long-term storage.
Recipes for squash caviar
Essentially, squash caviar for the winter is a stewed or baked dish of vegetables, rolled into sterilized jars. There are quite a lot of recipes for preparing this preparation, because almost every housewife likes to experiment. However, now we want to present to your attention the most standard version of such preservation.
Traditional squash caviar
For the traditional and simple method of preparing zucchini caviar, you will need 3 kg of zucchini, 1 kg of carrots, 0.8 kg, 2 tbsp. spoons of tomato paste, 2 tbsp. spoons of sugar and salt, as well as 2 tbsp. spoons of lemon juice and a little vegetable oil. The process of preparing the snack takes place in the following order:
- First, you should wash the vegetables well and remove the skins;
- then grate the carrots on a coarse grater or cut into cubes;
- and the zucchini themselves are chopped into half rings, since in this state they will give up less moisture;
- Next, pour a small amount of vegetable oil into a large frying pan or saucepan, add the zucchini and fry them until golden brown (after removing them, you can stew the onions and carrots in the same frying pan);
Did you know? Depending on taste preferences, these vegetables can not only be fried, but also baked in the oven or even boiled.
- as soon as the zucchini, carrots and onions have cooled completely, they should be chopped until smooth (a blender or a regular meat grinder will help with this);
- after which the resulting mass is placed in a pan and sugar, salt, tomato paste and lemon juice are added to it, the mixture is put on fire and brought to a boil (as soon as the puree boils, reduce the heat and leave the pan for another 1-15 minutes);
- The finished hot caviar is placed in sterilized small jars, rolled up and covered with a blanket or towel until it cools completely.
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Squash caviar with mayonnaise
The search for interesting and original recipes for making squash caviar led us to preparations using mayonnaise. If you believe the reviews, then caviar with mayonnaise is characterized by a very unusual and pleasant taste, which makes it an excellent appetizer even on the most sophisticated table. What do you need?
Usually in one go they take 3 kg of zucchini, 250 ml of tomato puree or sauce, the same amount of mayonnaise, 10 cloves of garlic, 1 tbsp. a spoonful of salt, 100 grams of sugar (preferably sand), 100 ml of vegetable oil, 2 tbsp. spoons of 9% table vinegar and ground red pepper. The cooking process itself begins as usual: the zucchini is peeled, taken out and cut into small pieces, and then passed through a meat grinder along with peeled garlic cloves. Place the resulting mixture in a large saucepan and add mayonnaise, granulated sugar, tomato, butter and 2 pinches of pepper. Then the puree is salted, mixed well and left on the stove, where, after boiling, the zucchini is simmered over low heat for 2.5-3 hours. Just before the end of the cooking process, add vinegar to the pan and stir again. The resulting vegetable mass must be placed in sterilized jars and immediately rolled up, although if you do not make preparations, after final cooling the dish will be ready to serve (this squash caviar goes well with rye bread).
Surely the taste of traditional homemade squash caviar is familiar to many of us, but to make it even healthier and tastier, just add it to it. Caviar prepared with this ingredient turns out aromatic and will keep well in the pantry until spring.
The list of ingredients for preparing squash caviar with celery includes:
- 1 kg of fresh zucchini;
- 2 celery stalks with leaves;
- 100 grams of tomato paste;
- a pinch of salt (to taste);
- vegetable oil for stewing.
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The cooking process is as follows:
- Wash the zucchini well, previously cleared of seeds and skin;
- pass them through a meat grinder or beat with a blender until smooth;
- Place the resulting zucchini paste in a deep dish, add salt and place in a preheated oven for half an hour;
- wash the celery thoroughly, divide it into stalks and chop it, then simmer a little in vegetable oil;
- Remove the almost finished zucchini paste from the oven, add stewed celery to it and return to the oven for 1 minute;
- add tomato paste and after mixing thoroughly, place the caviar in the oven for another 10 minutes;
Important! Tomato paste can be added to the resulting mixture after sauteing or directly from a factory jar.
- After the specified time, the squash caviar is removed from the oven and placed in sterilized jars, which are immediately rolled up or tightly closed with plastic lids.
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Zucchini salad recipes
In addition to tasty and aromatic caviar, zucchini, rolled up for the winter, is also a good option. There are many options for this salad and we will now tell you about the most traditional ones.
The combination of zucchini and bell pepper has long been enjoyed by many housewives, so it is not surprising that this recipe has not lost popularity for many years. To prepare this preservation you should prepare: 3 kg of zucchini, 0.5 kg of bell pepper, 2 heads of garlic, 100 grams of parsley (usually 2 bunches), 250 ml of vegetable oil, 100 grams of sugar, 150 ml of 9% vinegar, 1 .5 tbsp. spoons of salt and a few pieces of black and allspice. Prepared vegetables are washed well, cored and peeled (meaning zucchini) and cut in different ways: zucchini into small cubes, pepper into cubes or strips, and garlic into thin slices. The greens must be finely chopped.
At the next stage, vinegar, vegetable oil, salt and sugar are mixed, after which the prepared vegetables are poured with the same marinade. Add allspice and black pepper to the resulting mixture and leave the zucchini to marinate in a cool place (two hours will be enough).
As a result, the salad is laid out in jars with a capacity of 500-700 ml (the most convenient volume for use), sterilized for 10-15 minutes and rolled up.
Zucchini salad with cucumbers
Another quite tasty option for canned salad is zucchini with cucumbers. In this case, the same number of cucumbers is taken for 1.4 kg of zucchini (overgrown ones will also work well). In addition, you also need to prepare 100 grams of carrots, 1 large head of garlic, 200 grams of tomatoes, a small bunch of parsley, 1 tbsp. a spoonful of salt, 50-70 grams of sunflower oil, 0.3 cups of 9% vinegar and 0.75 cups of tomato paste. After preliminary peeling, the tomatoes are cut into medium pieces, the carrots are grated on a medium grater, and the zucchini (without peel and pulp) is cut into small cubes. Cucumbers are also chopped in the same way, while garlic should be cut into slices. After this, put all the vegetables in a saucepan, add tomato paste, salt, sugar, garlic, vegetable oil and, after mixing, put on fire. As soon as the vegetables begin to release juice and boil, they continue to cook for another 40 minutes.
Important! The vegetable juice should completely cover the contents of the pan, and it is from this moment that the countdown begins.
The hot salad is placed in sterilized jars, sealed tightly, covered with a towel and left until it cools completely.Korean salad
If you prefer non-standard and original preparations, then Korean-style zucchini for the winter is exactly what you need. In this case, the necessary ingredients include:
- 3 kg of zucchini;
- 0.5 kg carrots;
- 0.5 kg of onions;
- 400-500 grams of bell pepper;
- 150 grams of garlic;
- 1 cup of sugar;
- 1 glass of vegetable oil;
- 1 glass of vinegar;
- 2 tbsp. spoons of salt;
- spices to taste (it is best to immediately purchase a set for Korean).
Important! The knife for such thin cutting must be very sharp.
Chopped vegetables must be placed in a large container and filled with marinade. When stirring the salad, make sure that the marinade penetrates into all parts of the dish, where it is kept for 3-4 hours (so that the vegetables are infused). After the specified time, all zucchini are immersed in jars and sterilized. For half-liter pieces, 15 minutes of heat treatment will be sufficient, and for a volume of 700 grams this time is increased to a third of an hour.
After the rolls have cooled, they are taken to a dark, warm place, first wrapped in a towel or blanket. It is very important that they cool slowly, and once the jars are at room temperature, they are transferred to the cellar or refrigerator.
Zucchini salad fits almost any table, and if you prepare it with the addition of garlic and herbs, seasoned with a sweet and sour marinade, you will get a first-class appetizer. The vegetables in this salad turn out to be very aromatic and crispy, even despite the loss of color during cooking. All you need to prepare such a useful preparation is:
- 1.5 kg of zucchini;
- 125 ml vegetable oil;
- 125 ml table vinegar;
- 80 grams (6 tablespoons) sugar;
- 2 heads of garlic;
- 1.5 tbsp. spoons of salt;
- 1 large bunch of greens (parsley and dill).
Now take a large and deep bowl and combine the pre-prepared zucchini with herbs and marinade, mixing everything thoroughly with a spoon. When all the salad ingredients are combined, cover the bowl with a lid (you can use cling film) and leave it in the refrigerator for 12 hours. The next day (and this is what usually happens) you will feel the pleasant aroma of dill and garlic fill the whole house, indicating that the salad is ready to take its place in sterilized jars. After filling the jars with vegetables and herbs, all that remains is to add the remaining marinade into them (up to the neck) and sterilize for 15 minutes from the moment of boiling. If you come across jars with a volume of 0.7-1 liter, then the sterilization time increases and will be 20-25 minutes.
Salads do not need to be wrapped, and after the jars have cooled completely, they are moved to a cool and dark place. If you prepare this zucchini preparation for the winter correctly, this option can easily be considered one of the best recipes.
Another equally interesting recipe for preserving zucchini for the winter involves using and. Zucchini prepared this way turns out almost as fresh in its own juice and has a very pleasant basil aroma. The finished preparation can be used to prepare other salads or served as an appetizer for main courses, after watering with vinegar or vegetable oil. In addition to the zucchini itself (in this case you will need 1 kg of vegetables), you should also prepare one bell pepper, one lemon, five sprigs of parsley, one bunch of basil, 200 ml of vegetable and olive oil, a little hot chili pepper (on the tip of a knife). Additionally, the marinade is prepared using apple juice, which means you will need 300 ml of apple cider vinegar, 800 ml of water, two teaspoons of sugar and one tablespoon of salt.
As usual, the zucchini is washed well and cut into slices approximately 5 mm thick. Then the prepared marinade is brought to a boil and the indicated vegetables are placed in it, keeping them there for 2-3 minutes. After blanching, the zucchini needs to be removed from the pan, dried and placed in a frying pan with vegetable oil, and fried until golden brown.
The remaining prepared vegetables are chopped as follows: bell pepper and lemon (along with the peel) are cut into pieces, and parsley and basil are finely chopped. All these ingredients must be mixed, add olive oil and the remains from frying the zucchini. For a spicier taste, you can also add chili pepper to the preparation. After completing the above steps, all that remains is to place the vegetables in sterilized jars. Zucchini alternates with a mixture of pepper, herbs and lemon, that is, they are laid in layers: a layer of zucchini, a layer of lemon and pepper mass. Ready and fully filled jars are placed in a pan of water and sterilized for 30 minutes, after which they can be rolled up.
Adjika from zucchini
A good alternative to caviar and salads is adjika made from zucchini. In addition to the zucchini themselves (3 kg of young vegetables are required), it contains a large number of other products that only complement the overall taste of the preparation. These include 1.5 kg of red juicy tomatoes, 0.5 kg of sweet bell pepper, 0.5 kg of carrots, 250 grams of garlic (or 5 large heads), 2 tbsp. spoons of salt, 100 grams of sugar (or 2.5 tablespoons), 200 grams of vegetable oil, 2.5 tbsp. spoons of red hot pepper.
Important! To save your time, first of all, twist the tomatoes, pour them into the prepared pan and place on low heat. If you grind vegetables using a mechanical meat grinder, it is better to grind the tomatoes and zucchini right away, which will also save time.
When peeling vegetables, be sure to remove the stems from the tomatoes, and also cut the vegetables into several parts to make it easier to twist in a meat grinder. In addition, if you come across middle-aged zucchini, be sure to separate the seeds and then cut them into convenient pieces. The core is also removed from the pepper, after washing it in running water. Following the tomatoes and zucchini, you need to grind carrots, garlic and pepper through a meat grinder, after which all the resulting ingredients are poured into a saucepan and mixed well, adding vegetable oil, salt, sugar and hot pepper. The resulting mass is brought to a boil and left on low heat for 40 minutes, after covering with a lid to retain moisture (this will make the adjika juicy). During the cooking process, periodically taste the adjika for salt and pepper.
While adjika is boiling, you have time to wash and sterilize the jars. The best option would be 1-liter containers, although in some cases it is preferable to use half-liter jars. After rolling with metal lids, the workpieces are turned upside down and covered with a warm towel or blanket, like any other preserved food.
Did you know? The described zucchini dish is most often prepared using vegetable oil, which means it can safely be classified as a low-calorie preparation that becomes a real salvation during fasting or when following a diet.
While zucchini salads and zucchini caviar are familiar to many, few people prepare zucchini lecho for the winter. The preparation tastes like a vegetable stew or the same caviar (depending on the recipe), and in some countries it even acts as a side dish (for example, in Germany lecho is served with fried meat or Bavarian sausages). It should be noted that there is no exact recipe, as in any other dish, in this case, however, in addition to the zucchini themselves, tomatoes, peppers and onions are considered essential ingredients. Carrots and spices are often added to them, including hot pepper and garlic. When preparing thick lecho, some tomatoes are added at the very end, and you should choose only red and ripe vegetables. Young fruits with unformed seeds are good for zucchini. In some cases, they are not even peeled, since it has not yet become hard.
Let's consider several options for preparing such a zucchini preparation.
Classic lecho made from zucchini and tomatoes without sterilization. This recipe allows you to get a fairly sweet dish, which is ideal as a side dish for sausages, sausage or boiled meat. The vegetables are cooked separately from the marinade and then take their place in this boiling liquid.
You will need the following ingredients: 1.5 kg of zucchini, 6 sweet peppers, 6 onions, 2 red tomatoes. For the marinade, prepare 2/3 cups of vegetable oil and sugar, 2 tbsp. spoons of salt and half a glass of 9% vinegar. First you need to prepare the marinade by mixing all the ingredients and boiling them over low heat. Zucchini, peppers, and onions are washed, peeled and cut into strips, and the tomatoes are passed through a meat grinder. Then the zucchini must be boiled in a boiling marinade (10 minutes), add pepper and boil for another 10 minutes, and then place the onions in the pan (cook everything together for another 5 minutes) and tomatoes (another 5 minutes). After this time, put the lecho into jars and roll them up.
Important! If the amount of oil indicated in the recipe seems too much to you, you can reduce it by half, but in this case, sterilization of the jars should last 15 minutes.
For those who prefer a spicier snack, you can add a red pepper flake to the mixture.
Zucchini lecho with carrots and tomatoes- another popular recipe for this snack. Ingredients:
- 3 kg of zucchini;
- 2 kg of tomatoes;
- 500 grams of carrots;
- 500 grams of onion;
- 500 grams;
- 1 cup of sugar;
- 100 ml vinegar;
- ground black pepper;
- a pinch of salt;
- 300 ml vegetable oil.
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- zucchini, peppers, carrots and onions are peeled, washed and cut: zucchini into small cubes, and onions into larger ones;
- the tomatoes are passed through a meat grinder until a homogeneous puree is obtained, in which the lecho will be stewed;
- carrots are grated and bell peppers are cut into strips;
- peeled, washed and chopped onions are lightly fried in vegetable oil, after which zucchini, peppers and tomatoes are added to it;
- the resulting mixture is salted and sugar is added, leaving to simmer over low heat for an hour (be sure to make sure that the future lecho does not burn, periodically stirring the contents of the frying pan);
- after an hour, add vinegar to the mixture and after 5-7 minutes remove from the heat.
- Now all that remains is to put the snack in sterilized jars and roll them up.
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Fried zucchini in tomato sauce
Fried zucchini for the winter is rightfully considered a very rich preparation, with a piquant taste and good shelf life. In addition, by choosing this option, you will not need to waste time on repeated sterilization, which makes the entire harvesting process much more enjoyable.
So, to prepare fried zucchini in tomato sauce you should prepare:
- 3 kg of zucchini;
- 2 kg of tomatoes;
- 150 ml vinegar;
- 3 heads of garlic;
- 4 tbsp. spoons of sugar;
- 2 tbsp. spoons of salt;
- 1 teaspoon chili pepper;
- vegetable oil to taste.
The finished mixture is placed in steamed jars and covered with lids, leaving in the room until it cools completely.
It would seem that we have already fully answered the question “What can be prepared from zucchini for the winter?”, but this is not entirely true. The fact is that modern housewives, in addition to standard canning, also prepare squash jam, which at first glance seems like a completely impossible undertaking. In fact, if you correctly combine vegetables with lemon and orange, you will get the most delicate jam with an exotic sweet and sour taste and a pleasant orange aroma.
Important!Zucchini jam is considered fully prepared only when it no longer spreads on a cold saucer.
The main secret of success lies in the choice of the main ingredient - zucchini. You need large, but not yet old vegetables, since such specimens are less watery, which means the jam will turn out thick and viscous. To prepare such an unusual preparation, you will need:
- 3 kg of zucchini;
- 2.5 kg of sugar;
- 2 lemons;
- 1.5 kg of oranges.
This is not the only option for preparing such an exotic snack, and you can easily go the other way.
In the second case, the list of required ingredients includes 1 kg of zucchini, 1 kg of sugar, 1 lemon and 2 oranges. As for the preparation, as in the previous recipe, the zucchini is first peeled and seeded, then the pulp is cut into small cubes, 500 grams of sugar are added to them and left overnight. Oranges and lemons should also be zested, but instead of throwing it away, the peel of the fruit is grated and the juice is squeezed out of the pulp. The resulting raw material is mixed with zucchini, the remaining sugar is added and boiled until it is completely dissolved.
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Everyone prepares zucchini for the winter, of course, those who prepare it. This is perhaps the easiest product to prepare and prepare for winter. They can be prepared by adding any vegetables. They are compatible with everyone.
Even when we cook them or look, we add different vegetables, different spices in the frying pan and it’s all very tasty.
I’m not even talking about which ones we cook with meat, but in another article. So you see what a variety of preparations there are for zucchini.
Recipes for preparing zucchini for the winter are as varied as recipes for preparing them for dinner. But in this article we will consider only preparations for the winter. Several different recipes. Read, watch, prepare.
I wish you success! You will succeed.
Menu:
Zucchini canned for the winter with tomatoes and bell peppers
Ingredients:
- Zucchini - 1 kg.
- Tomatoes - 1 kg.
- Bell pepper (large) - 1 pc.
- Hot pepper to taste
- Garlic - 5-6 cloves
For the marinade:
- Vinegar 9% - 70 ml.
- Vegetable oil - 70 ml.
- Sugar - 100 g.
- Salt - 1 tbsp. l. (without slide)
Preparation:
1. Wash the zucchini and dry it with paper towels. Trim the ends on both sides. Cut the zucchini crosswise into pieces of about 5 cm. Cut off the skin, cut into 4 parts, remove the seeds and cut into slices.
2. We will weigh the already chopped zucchini. We should have 1 kg of them.
3. Tomatoes and peppers, sweet and hot, also wash, dry and grind in a meat grinder. Place the rolled tomatoes in a pan, add the rolled peppers to them. Add salt and sugar. Add sunflower oil.
4. Finely chop the garlic. But we will add garlic and vinegar later.
5. Place the pan with the mixture of tomatoes and peppers on the stove and bring to a boil. Let it simmer for 8-10 minutes.
6. Place the zucchini in the pan and cook for 30 minutes, stirring gently occasionally. Don't break the zucchini. They should boil and become soft. Don't let them get boiled, check them. You may need less time than 30 minutes.
7. About 10 minutes before the end of cooking, add chopped garlic and a couple of minutes before the end of cooking, add vinegar. Cover with a lid to prevent the vinegar from evaporating too much. Let it boil and remove from heat.
8. Place our finished product in sterilized jars and roll up or close tightly with special lids. Immediately turn the jars over with their lids down. We check if there are any leaks under the covers.
9. Wrap the jars in a warm towel and let them cool completely.
Our canned zucchini for the winter is ready.
We store zucchini in a cool place. I think these will stand up well at room temperature.
You've probably already tried it. When they brew, they will taste even better.
Bon appetit!
Winter zucchini in Korean is very tasty
Ingredients:
- Young zucchini - 2 pcs.
- Carrots - 2 pcs.
- Onion - 1 head
- Sweet pepper (large) - 1 pc. (For beauty, you can take 2 halves, red and yellow)
- Garlic – 5 – 6 cloves
- Bunch of greens (Dill, parsley)
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Korean seasoning - 1 tbsp. l.
- Hot pepper to taste,
- Vinegar 9% - 5 tbsp. l.
- Vegetable oil - 100 ml.
Preparation:
1. Wash all vegetables and herbs. Cut the zucchini into cubes about 2-3 cm long. This is not essential, so you can cut it however you want.
2. Grate the carrots using a Korean carrot grater. Of course, if you don’t have such a grater, you can grate it with an ordinary one. In extreme cases, you can cut it with a knife into thin long strips.
3. Cut the onion into thin half rings.
4. Finely chop the greens - dill and parsley in the usual way.
5. Cut the sweet pepper into quarters - into rings, grate the garlic cloves on a fine grater.
6. Place the chopped zucchini in a deep cup, add grated carrots, chopped sweet red and yellow peppers, and onions.
7. Add chopped herbs and grated garlic.
8. Mix everything thoroughly. Set the vegetables aside for now.
9. We make refueling. For dressing, pour one tablespoon of salt (without a slide) and two tablespoons of sugar (also without a slide) into a cup.
10. Add Korean seasoning to them, also a tablespoon. Korean seasoning is sold hot and not hot. Well, take it to your liking.
11. Add a little ground red, hot pepper, again, add to your taste. Pour in 5 tablespoons of 9% table vinegar. Pour in 100 ml vegetable oil. Mix everything.
12. Pour the resulting dressing over the previously set aside vegetables, mix thoroughly and leave directly on the table for 3 hours so that they marinate.
13. After 3 hours, taste the already pickled zucchini, add if something is missing and place our zucchini in sterilized jars. Add the juice that formed in the zucchini to each jar. Fill the jars to the top.
14. Place some kind of rag or towel on the bottom of the pan, place the jars in the pan and cover with lids. Pour water up to the hangers of the cans. Bring to a boil. Reduce the heat so that the water simmers slowly and does not splash out of the pan.
15. Boil the jars for 15 minutes if the jars are half-liter. Boil liter jars a little longer, 20-25 minutes.
16. Our Korean zucchini is ready for the winter. They turned out beautiful and delicious.
You can't imagine anything better for winter. And in the summer they are actually good.
Bon appetit!
Pickled zucchini for the winter, like mushrooms
Ingredients:
- Zucchini - 1 kg.
- Medium carrots - 1 pc.
- Garlic - 3-4 cloves
- Bunch of dill - 1 pc.
- Bunch of parsley - 1 pc.
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Ground black pepper - ¼ tsp.
- Vinegar 9% - 3 tbsp. l.
- Vegetable oil - 3 tbsp. l.
Preparation:
1. Wash vegetables and herbs and let them dry or pat dry with paper towels.
2. Our zucchini is young, so we only peel the thin top layer of skin to make it more tender. We leave the main skin and do not remove the seeds. There are practically none. Cut the zucchini into small cubes. Cut the carrots into thin semicircles and add them to the zucchini.
3. Add chopped garlic, parsley and dill, a level spoon of salt, two spoons of sugar, three spoons of vinegar and three spoons of vegetable oil. Sprinkle in some ground black pepper.
4. Mix everything thoroughly and leave to marinate on the table for 3-4 hours.
5. After 4 hours, we begin to place the zucchini and herbs in sterilized jars. Place the zucchini very tightly. Press down lightly with a spoon so that they are completely covered with the juice released from them.
6. Place the jars in a saucepan on a towel, cover them with lids and fill them with water up to their shoulders or necks.
7. Place the pan on the fire, bring the water to a boil, reduce the heat and let simmer for another 20 minutes. Our jars are 700 gram. If you boil liter ones, it takes 25 minutes. Half-liter ones - 15 minutes.
8. Remove the jars from the water. Be careful! The jars are very hot. Tighten the lids well or roll them up.
The marinated zucchini that looks like mushrooms is ready.
Bon appetit!
Video - Zucchini for the winter in tomatoes
Video - Zucchini like milk mushrooms for the winter
Bon appetit!