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Zucchini zucchini recipes for the winter. Zucchini salads for the winter

Making pickled zucchini fast food, we stock up on vitamins and useful substances which are found in vegetables. Winter blanks remind us of summer. Sunny and warm days seem to leave their mark on juicy vegetables.

This curl recipe works well for preventing and treating colds. Vitamin C, which is found in lemon and the disinfecting properties of garlic, are great at fighting viruses. In addition to its excellent ability to protect human immunity, this dish has a rich taste and aroma.

Products required for pickling:

  • six hundred grams of zucchini;
  • one hundred milliliters of olive oil;
  • four cloves of garlic;
  • one medium lemon;
  • one bunch of parsley;
  • fifty grams of pine nuts;
  • ten grams of salt;
  • two peas of allspice;
  • five grams of citric acid.

Marinated zucchini for the winter:

  1. Wash vegetables and herbs initially cold water, sterilize containers and lids for seaming in any way convenient for you (over steam, boiling water, in the oven).
  2. Chop the zucchini into thin rings, each half a centimeter thick. If the vegetables are quite ripe and have a thick skin, then peel them.
  3. To make the sauce, squeeze the juice from the lemon, add olive oil, pepper, parsley, citric acid and garlic, after squeezing it through a garlic press.
  4. Place the zucchini wedges in a bowl and cover them with the prepared sauce, sprinkling evenly pine nuts... Leave the vegetables to marinate for two hours, covering the jar with a lid.
  5. Place a pot of hot (not boiling water) on the stove with a thick, non-dyeing cloth on the bottom. Place the curled cans inside and sterilize them over medium heat for twenty minutes.
  6. Carefully remove the finished blanks, carefully roll up the lids and, putting the cans upside down, cover them with a blanket. After a day, move the containers with the winter snack to a place with a predominance of low temperatures.

How to marinate zucchini for the winter with curry

Zucchini is just a godsend for those who are constantly trying to lose weight, but do not want to starve at the same time. They contain fewer calories than the body needs to absorb them. In addition to the amazing properties of zucchini, this recipe has an Indian curry flavor that also promotes weight loss.

The ingredients for this winter meal are:

  • two and a half kilograms of zucchini;
  • one liter seven hundred and fifty milliliters of water;
  • three hundred milliliters of table vinegar;
  • five hundred grams of sugar;
  • one and a half tablespoons of salt;
  • one rounded tablespoon of curry powder;
  • two medium-sized onions;
  • five mustard peas;
  • three celery leaves.

Instant marinated zucchini with curry:

  1. Wash vegetables and herbs, sterilize containers and lids for curling using any method convenient for you. Cut the zucchini into large pieces and the onion into rings.
  2. Put onion, mustard seeds and celery on the bottom of the container. Next, put the vegetables tightly.
  3. We place a pot of hot water on the stove, add there table vinegar, salt, add sugar and curry, boil for ten minutes until tender. Pours marinade into containers with products and lean against the lid.
  4. Again, put a pot of hot water on the stove, before placing a cloth on the bottom. We move the jars into it and sterilize for fifteen minutes. Having taken out the containers with a twist, we cover them with a warm blanket, turning them upside down.
  5. The next morning, move the cans of winter snack to a dry, cold place.

How to pickle zucchini for the winter in cucumber jars

If your garden has a large harvest of cucumbers and you want to diversify the stock of preserves, then add zucchini zucchini to them. Both vegetables are very juicy and have a refreshing taste.

Foods needed for preserving snacks:

  • five hundred grams of fresh cucumbers;
  • five hundred grams of zucchini;
  • three inflorescences of dill;
  • three cherry leaves;
  • three leaves of black currant;
  • six cloves of garlic;
  • one sheet of horseradish;
  • eight grams of peeled horseradish root;
  • two bay leaves;
  • fifteen peas of black pepper;
  • a quarter of red hot pepper;
  • sixty milliliters of 6% table vinegar.

To prepare the brine:

  • six hundred milliliters of water;
  • forty grams of coarse salt;
  • twenty-five grams of sugar.

Recipe for pickled zucchini for the winter in cans:

  1. Prepare containers for twisting by sterilizing them in any way convenient for you. Wash all vegetables and herbs.
  2. Cut the tails off the vegetables, cut the zucchini to the size of the cucumbers, they should be almost the same size.
  3. On the bottom of the container, place half of all the spices, herbs and garlic, then alternately (preferably vertically) put the cucumbers and zucchini, put the rest of the ingredients on top.
  4. We place a pot of water on the stove, salt and sugar, boil until they are completely dissolved for about ten minutes. First of all, pour in the table vinegar in the container with the products, and then the boiling brine and cover it with lids.
  5. Again we put a pot of hot (but not boiling, otherwise the cans will burst) water on the stove, having previously spread a dense cloth along the bottom. Then we place the containers with twists there and sterilize, bringing to a boil for ten minutes.
  6. We carefully remove the jars from the pan, carefully seal the lids and wrap them in a warm blanket, turning them upside down. After the twist has cooled completely, transfer to a place with low temperatures.

The recipe for marinated zucchini on the table with honey and rosemary

Zucchini has an extraordinarily good effect on the body. To assimilate them, the body needs a little energy and at the same time zucchini has a beneficial effect on the entire digestive system, normalizing their work. Having made this preparation, you will prolong its use and will enjoy zucchini with a spicy aroma of rosemary and honey all winter long.

Ingredients you need:

  • one and a half kilograms of young zucchini zucchini;
  • five cloves of garlic.

To create brine:

  • 180 ml. refined sunflower oil;
  • 170 ml. 9% table vinegar;
  • 180 ml. clean water;
  • 170 ml. Sahara;
  • 2 tablespoons of honey;
  • one teaspoon of coarse salt;
  • two teaspoons of dried rosemary.

How to make pickled zucchini:

  1. Buy (and harvest from your own garden) young zucchini with a still thin skin and small, soft seeds to prepare this stock. Wash them and cut off the ponytail. Cut each vegetable lengthwise into eight parts, and cut out problematic and overripe areas.
  2. Match the jars to the size of the zucchini so they fit vertically. If you can't find the right container, then just cut the vegetables to the required size. Sterilize the containers by a convenient method for you and put the garlic, cut into large slices, on the bottom of each, place the zucchini tightly.
  3. Place a pot of water on the fire, add salt, sugar, honey, oil and vinegar. Boil the brine and add the rosemary and simmer for another two minutes. Pour the contents of the jars with the marinade and, leaning against the lids, set to brew.
  4. The next morning, cover the bottom of a pot of hot water with a cloth and place the snack jars and sterilize for ten minutes.
  5. Carefully remove the containers, close the lids, then put them upside down and carefully wrap them in a warm, dense cloth. Transfer the completely cooled curls to a cool and dry place.

Marinated zucchini Korean recipe

Oriental cuisine is known for its spicy pickles and unusual food combinations. Korean style pickled zucchini is a great example of this kind of cuisine. This dish goes well with vegetable side dishes, meat and fish. It can also be used as a separate snack for those who like to have a quick bite.

Products for preparing a winter snack:

  • three kilograms of young zucchini zucchini;
  • five hundred grams of carrots;
  • five hundred grams of onions;
  • two cloves of garlic;
  • five pieces of sweet pepper;
  • 250 ml. refined sunflower oil;
  • two hundred milliliters of acetic acid;
  • two hundred grams of sugar;
  • three tablespoons of salt;
  • two pieces of hot pepper;
  • ten black peppercorns;
  • a quarter teaspoon of paprika;
  • one tablespoon of mustard seeds;
  • one bunch of greens.

Pickled zucchini recipe for the winter:

  1. First, wash all the vegetables and boil the curling containers and lids. Grate carrots on a coarse grater with elongated holes, zucchini, Bell pepper and chop the onions into strips. Finely chop the greens, and push the garlic through a press.
  2. Stir the chopped food in a large salad bowl (bowl, saucepan), salt, sugar, refined oil and acetic acid... Stir thoroughly and place marinate in a place with a predominance of low temperatures for four hours.
  3. Place the spices in the container, taking a winter snack from a cold place, place it in equal proportions in containers, cover with lids.
  4. Place a pot of hot (not boiling water) water on the stove, gently place jars of salted in it and sterilize for twenty-five minutes on a medium-high heat.
  5. Carefully take out the containers with snacks, carefully roll up the lids and wrap the jars turned upside down in a warm blanket. The next day, transfer the completely cooled workpieces to a dry place with a low temperature.

The most delicate taste and low calorie content of the fruit made this vegetable one of the most beloved and widespread. You, of course, guessed which of the vegetables we are talking about? Yes, it’s about the zucchini.

Zucchini is used to make stews and sautés, pancakes and pancakes, lecho and ratatouille. Jam and cakes are made from them, they are baked and stuffed. And from zucchini you get delicious salads that can be stored all winter without problems.

Zucchini Salad Recipes

Zucchini salad in honey sauce

You will need:

  • Zucchini - 1 kg.
  • Parsley - 1 bunch.
  • Salt - 1 teaspoon (no slide).
  • Ground black pepper - 1/3 teaspoon.

For the marinade you will need:

  • Olive oil - 200 ml.
  • Vinegar 6% - 4 tablespoons.
  • Honey - 3 tsp.
  • Garlic - 4 medium-sized cloves.

Recipe:

  1. Wash the zucchini, cut across into 2 parts, then each in half (lengthwise). Then cut each of the parts into long plates about 0.5 cm thick.
  2. Wash the parsley and chop finely.
  3. Put the zucchini in a saucepan, season with salt, add black pepper and parsley. Leave it like this for half an hour.
  4. Prepare the marinade: mix honey (if thick, melt in a water bath) with olive oil, garlic and vinegar.
  5. Drain the resulting liquid from the zucchini, pour the marinade, mix.
  6. Expand ready salad on clean cans, sterilize for 30 minutes (for cans with a capacity of 0.5 liters), roll up, cool. Store in a cool place.

Zucchini salad with horseradish and pepper


You will need:

  • Zucchini - 2.5 kg.
  • Sweet pepper - 1 kg.
  • Horseradish - 100 gr.
  • Parsley - 5 branches.

For the marinade you will need:

  • Refined vegetable oil - 300 gr.
  • Tomato juice - 100 ml.
  • Sugar - 100 gr.
  • Salt - 1.5 tablespoons.
  • Vinegar 9% - 100 ml.

Recipe:

  1. Wash young zucchini and cut into small pieces.
  2. Wash the pepper well, remove the seeds and cut into cubes.
  3. Wash, peel and chop the garlic and horseradish with a meat grinder.
  4. Prepare the marinade: mix vegetable oil, tomato juice, salt and sugar.
  5. Put chopped garlic, horseradish, pepper and finely chopped zucchini in a saucepan. Pour marinade over. Boil over medium heat for 20 minutes (after boiling), add vinegar 5 minutes before the end of cooking.
  6. Hot salad put in prepared jars, in each on top of it, lay a leaf of parsley. Sterilize for 10 minutes (time indicated for 0.5 liter cans). Roll up, wrap it up well and leave it until it cools completely. Store the salad in a cool place.

Zucchini salad with sauce

You will need:

  • Zucchini - 3.5 kg.
  • Carrots - 0.5 kg.
  • Garlic - 4 heads of medium size.
  • Vinegar - 150 ml.

For the marinade you will need:

  • Tomato sauce - 500 ml.
  • Vegetable oil - 200 ml.
  • Sugar - 150 gr.
  • Salt - 2 tablespoons.
  • Ground red pepper (hot) - to taste.

Recipe:

  1. Wash the courgettes and cut into cubes, about 1.5 by 1.5 centimeters.
  2. Wash, peel and grate the carrots.
  3. Prepare a marinade from vegetable oil, salt, sugar, red pepper (if you want a spicier taste) and tomato sauce.
  4. Put zucchini, carrots, garlic (pre-peeled and chopped with a garlic press) into the boiled marinade and boil all together for 25 minutes.
  5. Then add the vinegar and cook the salad for another 5 minutes. Then put in sterilized jars, roll up, cool. Store in a cool place.

Important: For the preparation of this salad, you can use not only young, but also overripe zucchini. Overripe fruits need to be peeled and cored with seeds.

Zucchini salad "Under milk mushrooms"

You will need:

  • Zucchini squash - 3 kg.
  • Fresh parsley - 1 bunch.
  • Fresh dill - 1 bunch.
  • Garlic - 2 pieces of medium size
  • Vinegar 9% - 200 ml.
  • Salt - 2 tablespoons.
  • Ground black pepper - 1 tablespoon.
  • Sugar - 150 gr.

Recipe:

  1. Wash the zucchini, peel and cut into small slices about 0.5 centimeters thick.
  2. Wash parsley and dill also well and chop finely.
  3. Peel and chop the garlic with a garlic press.
  4. Add chopped herbs, garlic, vegetable oil, vinegar, salt, black pepper, sugar to the zucchini. Mix everything well and leave for 3 hours.
  5. Then put the salad in jars, sterilize for 15 minutes (for 0.5 liter containers), roll up and, without wrapping, allow to cool.
  6. Store in a cool place.

Korean zucchini salad

You will need:

  • Zucchini - 1.5 kg.
  • Bell pepper- 200 gr.
  • Carrots - 500 gr.
  • Garlic - 2 heads of medium size.
  • Seasoning for Korean carrots- 2 tablespoons (no slide).

For the marinade you will need:

  • Refined vegetable oil - 100 ml.
  • Sugar - 0.5 cups.
  • Salt - 1 tablespoon.
  • Vinegar 6% - 100 ml.

Recipe:

  1. Wash the zucchini (if the fruits are overripe - peel, remove the core and seeds) and grate on a special grater - for carrots in Korean.
  2. Wash the pepper, remove the seeds and cut into small pieces.
  3. Grate the washed and peeled carrots on a special Korean carrot grater.
  4. Peel and grate the garlic on the finest grater.
  5. Stir in courgettes, peppers, carrots, garlic, Korean carrot seasoning and refrigerate for 5 hours.
  6. Prepare a marinade from vinegar, salt, sugar and vegetable oil, but do not heat it.
  7. Pour vegetables with marinade, mix thoroughly and arrange in sterilized jars.
  8. Sterilize jars of salad for 15-20 minutes (0.5 l), roll up. After cooling, store in a cool place.

Zucchini salad "Three tastes"

You will need:

  • Zucchini - 2 kg.
  • Bulb onions - 500 gr.
  • Garlic - 1 medium head.
  • Vegetable oil - about 200 ml.
  • Vinegar 6% - 2.5 tablespoons.
  • Celery is a small bunch.
  • Ground black pepper - 0.5 tsp.
  • Salt - 1 tablespoon.

Recipe:

  1. Wash the zucchini and cut into slices about 0.8 cm thick.
  2. Pour vegetable oil (1-2 tablespoons) into a preheated pan. When it gets hot, add the zucchini. Fry them on both sides until golden brown and put in a saucepan.
  3. Cut the peeled onions into small cubes and fry until golden brown.
  4. Peel and chop the garlic using a garlic press.
  5. Wash the celery and chop finely.
  6. Fold in one container: zucchini, onion, garlic, celery, black pepper. Pour in the remaining vegetable oil, add salt and mix well.
  7. Put the salad in prepared jars (0.5 l), put in boiling water for 25 minutes. Then add 1 tablespoon of vinegar to each jar and sterilize them for another 5 minutes. Roll up, cool. Store the salad in a cool place.

Salad "Wonderful"

You will need:

  • Zucchini - 3 kg.
  • Tomatoes - 1 kg.
  • Fresh mushrooms (champignons) - 1 kg.
  • Bulb onions - 500 gr.
  • Vegetable oil - 200 ml.
  • Dill greens - 2 bunches.
  • Salt - 2.5 tablespoons.
  • Vinegar - 200 ml.

Recipe:

  1. Wash the zucchini and cut into slices about 0.8 cm thick.
  2. Salt the sliced ​​circles, fry each on both sides in vegetable oil.
  3. Peel the onion, wash and cut into thin half rings.
  4. Wash the mushrooms, cut into small pieces and boil in salted (1 tablespoon of salt per 1 liter) water for 5 minutes.
  5. Fry the boiled mushrooms in a little vegetable oil.
  6. Mix zucchini with mushrooms, add a little oil and simmer for 15 minutes over low heat.
  7. Wash the tomatoes, cut into circles about 0.8 cm thick, lightly salt and fry in vegetable oil on both sides.
  8. Add tomatoes, pre-washed and chopped dill, chopped onions, ground black pepper, the remaining salt, vegetable oil, vinegar to the zucchini with mushrooms. Mix everything well and simmer over low heat for another 5 minutes.
  9. Put the hot salad in prepared jars, sterilize for 35 minutes (the time is indicated for a 0.5 liter container), roll up, cool. Store in a cool place.

Zucchini salad with mayonnaise


You will need:

  • Zucchini - 4 kg.
  • Bulb onions - 500 gr.
  • Carrots - 500 gr.
  • Mayonnaise - 250 gr.
  • Vinegar 9% - 250 ml.
  • Vegetable oil - 250 ml.
  • Sugar - 7 tablespoons (no slide).
  • Salt - 4 tablespoons (no slide).
  • Ground black pepper - 0.5 tsp.

Recipe:

  1. Wash the courgettes and cut into small cubes.
  2. Wash, peel and cut the carrots into small pieces.
  3. Peel the onion and chop finely.
  4. Zucchini, onions, carrots, mayonnaise, vinegar, vegetable oil, sugar, salt and pepper put in one container, mix well. Then spread out in previously prepared jars (0.5 l), sterilize for 40 minutes and roll up. Store squash salad with mayonnaise in a cool place.

Zucchini salad with lemon and basil

You will need:

  • Bulgarian pepper - 1 pc. (large).
  • Lemon - 1 pc. (medium size).
  • Basil - 1 bunch.
  • Parsley - 5 branches.
  • Vegetable oil - about 200 ml.
  • Olive oil - about 200 ml.
  • Chili pepper - on the tip of a knife.

For the marinade you will need:

  • Water - 800 ml.
  • Apple vinegar- 300 gr.
  • Salt - 1 tablespoon.
  • Sugar - 2 tsp.

Recipe:

  1. Wash the courgettes and cut into circles about 5 mm thick.
  2. Mix vinegar with water, add sugar, salt and bring the mixture to a boil.
  3. Dip the zucchini into the boiled marinade, boil them for about 3 minutes. Remove, dry and lightly fry in vegetable oil on both sides.
  4. Wash the bell pepper, remove the seeds and cut into small cubes.
  5. Wash the lemon, remove the seeds and cut into small pieces with the peel. Mix with bell pepper and pre-washed and chopped basil and parsley.
  6. Add olive oil and the remaining vegetable oil, chili pepper to the mixture of lemon, pepper and basil. Mix everything well.
  7. Arrange the fried zucchini in sterilized jars as follows: a layer of zucchini - a layer of a mixture of lemon, basil, olive oil, pepper. Banks with a capacity of 0.5 liters. sterilize for 30 minutes. Roll up, cool and store in a cool place.

Zucchini salad with apple juice

You will need:

  • Zucchini - 2 kg.
  • Apple juice - 200 ml.
  • Refined vegetable oil - 200 ml.
  • Water - 200 ml.
  • Garlic - 1 large head.
  • Vinegar - 2 tablespoons.
  • Sugar - 1.5 tablespoons (no slide).
  • Salt - 1, 5 tablespoons (no slide).

Recipe:

  1. Wash the zucchini, cut into thin long slices and place in clean, prepared jars.
  2. Peel and grate the garlic.
  3. Mix Apple juice, water, sugar, salt, vegetable oil, vinegar and grated garlic. Bring the marinade to a boil and pour into jars (0.5 liters) with zucchini.
  4. Sterilize for 10 minutes and roll up.
  5. Turn the jars over with the lids down and wrap them in a blanket. After complete cooling, transfer the workpieces to storage in a cool place.

Zucchini salad "With a twist"

You will need:

  • Young zucchini - 1 kg.
  • Sweet pepper - 400 gr.
  • Carrots - 200 gr.
  • Plum (not overripe) - 200 gr.
  • Parsley - 1 bunch.
  • Garlic - 1 large head.
  • Vegetable oil - 150 ml.
  • Tomato paste - 2 tablespoons
  • Vinegar 9% - 75 ml.
  • Salt - 25 gr. (1 tablespoon).
  • Sugar - 100 gr.

Recipe:

  1. Wash the courgettes and cut into cubes about 1.5 by 1.5 centimeters.
  2. Wash the pepper, peel and cut into small pieces.
  3. Wash, peel and cut the carrots into small cubes.
  4. Wash plums, remove seeds and chop with a meat grinder or blender.
  5. Wash the parsley and chop finely.
  6. Peel and grate the garlic.
  7. Put the zucchini, peppers, carrots and plums in a saucepan, add salt, tomato paste, vegetable oil and sugar. Mix everything well and boil for 20 minutes.
  8. After the indicated time, add garlic, vinegar, parsley and cook for another 10 minutes.
  9. Arrange the hot salad in sterilized jars, roll up.

Salad "Mother-in-law's language"

You will need:

  • Young zucchini (you can take zucchini) - 3 kg.
  • Tomato juice - 1.5 l.
  • Vegetable oil (odorless) - 250 ml.
  • Tomato paste - 2 tablespoons
  • Bulgarian pepper - 500 gr.
  • Garlic - 150 gr.
  • Chili peppers - 2 small.
  • Salt - 3 tablespoons (no top).
  • Sugar - 200 gr.
  • Vinegar 9% - 200 gr.
  • Mustard (ready-made) - 1 tablespoon.

Recipe:

  1. Wash the zucchini, cut into "columns" about 10 cm long. Cut each "column" lengthwise into plates about 0.5 cm thick.
  2. Bell peppers and chili peppers (pre-washed and peeled from seeds), as well as pre-peeled garlic, grind in a blender or meat grinder.
  3. Put the zucchini in a saucepan, add sugar, salt, vegetable oil, tomato paste, tomato juice, mustard, chopped pepper, garlic to them. Mix everything and cook for 30 minutes (from the moment of boiling) over low heat.
  4. After half an hour, add vinegar and let it boil for another 5 minutes. Then put the salad in sterilized jars and roll up.

Zucchini salad with garlic and herbs

You will need:

  • Zucchini (always young) - 1 kg.
  • Garlic - 1 large head.
  • Parsley - 10 branches.
  • Basil - 5 branches.
  • Dill - 5 branches.
  • Vegetable oil - about 100 ml. for frying + 50 ml. for filling.
  • Vinegar 9% - 2 tablespoons.
  • Salt - 1 teaspoon (no slide).

Recipe:

  1. Wash the zucchini and cut into thin slices about 0.8 - 1 cm thick.
  2. Salt the circles, fry on both sides in sunflower oil until golden brown.
  3. Peel and chop the garlic in a garlic press.
  4. Wash the parsley, basil and dill and chop finely.
  5. Boil vegetable oil, cool and pour 3 tablespoons into the bottom of each jar.
  6. Lay the zucchini in layers, sprinkling each layer with herbs and garlic.
  7. After filling the jars to the top, you need to compact the contents a little so that it is completely covered with oil.
  8. Pour 1 tablespoon of vinegar into each jar (0.5 l.) With salad, sterilize for 30-35 minutes, roll up.

Zucchini salad with beets

You will need:

  • Zucchini - 4 kg.
  • Beets - 2 kg.
  • Onion- 2 kg.
  • Sugar - 400 gr.
  • Vegetable oil - 200 ml.
  • Salt - 4 tablespoons.
  • Vinegar 9% - 200 ml.
  • Ground black pepper - 0.5 tsp.

Recipe:

  1. Wash the zucchini (if the fruits are overripe - peel and seeds) and grate on the coarsest grater.
  2. Wash the beets, peel and also grate on a coarse grater.
  3. Peel the onion and cut into thin oblong pieces.
  4. Put the zucchini, beets and onions in a saucepan, add sugar, vegetable oil, salt and black pepper. Cook for 35 minutes (from the moment of boiling) over low heat.
  5. After the indicated time, add vinegar, mix well and boil for another 5 minutes.
  6. Put the prepared salad hot in sterilized jars and roll up.

Zucchini salad with cucumbers

You will need:

  • Zucchini (young) - 1.5 kg.
  • Cucumbers (not overgrown) - 1.5 kg.
  • Tomatoes - 200 gr.
  • Garlic - 1 large head.
  • Carrots - 100 gr.
  • Parsley - 1 bunch.
  • Tomato paste - 150 gr.
  • Vegetable oil - 100 gr.
  • Sugar - 150 gr.
  • Salt - 1.5 tablespoons.
  • Vinegar 9% - 100 ml.

Recipe:

  1. Wash the courgettes and cut into cubes about 1.5 by 1.5 centimeters.
  2. Wash cucumbers (medium size), peel and cut into cubes.
  3. Wash the tomatoes and cut into small pieces.
  4. Peel, wash and grate the carrots.
  5. Grate the peeled garlic.
  6. Fold zucchini, cucumbers, tomatoes and carrots into a saucepan, add tomato paste, salt, sugar, vegetable oil. Gently mix everything and boil for 35 minutes (from the moment of boiling).
  7. Add garlic, pre-washed and chopped parsley, vinegar to the salad and mix thoroughly. Boil for another 5 minutes, arrange in sterilized jars, roll up.

P.S. And remember, just by changing your consumption - together we are changing the world! © econet

In the zucchini season, we are all engaged in winter harvesting, and despite the fact that time dictates the fashion for frozen foods, and many consider canned food to be relics of the post-Soviet past, harvesting vegetables and fruits in the “canning format” is still relevant.

On cold winter evenings, it is so nice to open a jar of zucchini salad, or just spread zucchini caviar on bread ...

As you may have guessed from the title of the article, we will focus on harvesting zucchini for the winter. I will tell you how to freeze zucchini for the winter in the next article, and here we will discuss preparations from zucchini using canning.

I took most of the winter zucchini blanks presented here from my mother's and grandmother's notebook (they have one for two). These recipes for harvesting zucchini are time-tested, the proportions are 100% correct, so they can be safely called the "Golden Fund for Classical Preservation".

Dear friends, if you have your own proven recipes for winter zucchini preparations, please share in the comments.

Zucchini with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

If you like simple blanks for the winter from zucchini, then my today's salad from zucchini for the winter with tomato paste and garlic you will certainly like. The beauty of this winter squash salad recipe lies in the simplicity and minimum of ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Zucchini stew for the winter

Many housewives stock up on zucchini for the winter, harvesting various canned food... One of them is a zucchini stew for the winter without sterilization. The preservation turns out to be very tasty, aromatic, slightly spicy thanks to the bitter pepper (its amount can be adjusted to taste). How to cook, see.

Zucchini caviar with mayonnaise for the winter

Zucchini caviar with mayonnaise for the winter is one of the favorites in my family. The caviar turns out to be very tasty, aromatic and slightly spicy. I like to puree vegetables with a blender, so the caviar is especially tender and homogeneous. See recipe with photo.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade preparation, easy to prepare and accessible to everyone. This recipe won't take you long. You just need to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. How to cook, see.

"Yurga" from zucchini for the winter

Yurga from zucchini - delicious appetizer salad, which will probably dissipate very quickly in the cold season. All the ingredients for Yurga are simple and affordable, so I'm sure it won't be difficult for you to prepare it too in order to get a portion of excellent preservation in the pantry for the winter. Recipe with photo.

Zucchini appetizer for the winter with tomato sauce

You can make a lot of interesting preparations from zucchini, not only the well-known zucchini caviar. As a confirmation of my words, I want to introduce you to a very delicious snack from zucchini for the winter. It also contains bell pepper - it goes well with zucchini. This zucchini snack is also prepared for the winter with tomato sauce, garlic and vinegar, so it turns out spicy and bright in taste. See the recipe with a photo.

Marinated zucchini for the winter without sterilization (triple filling)

If for some reason you do not like the process of sterilizing cans with blanks in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. In my notebook has long been written good recipe sweet and sour marinade for zucchini, so I decided to cook marinated zucchini with triple pouring in order to introduce you, dear friends, to this method of marinating zucchini without sterilization. Detailed recipe with photo .

Zucchini caviar as in the store

Guests often ask me for the recipe for this blank, so I think you will be interested in it too. I will not claim that this is a recipe squash caviar like in a store in accordance with GOST, but what is the taste and appearance ready-made caviar is very close to store-bought caviar - a fact. There is nothing complicated in the cooking process, but still there are certain nuances. See the recipe with a photo.

Zucchini with beans for the winter

Last year I was looking for such a preparation of vegetables so that it turned out not only tasty, but also quite satisfying: I wanted to use it as a side dish for meat or baked chicken, so as not to mess with potatoes or porridge.

The cooking process was also important to me - I love simple recipes, as you probably already know. And, as always, my mother-in-law came to my aid: she asked her friends, and one of them suggested making such a salad from zucchini, beans and peppers for the winter. How to cook, see.

Zucchini and cucumber salad with chilli ketchup

I bring to your attention new salad from zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the "golden mean" in the recipe, and added vegetables 50/50. The recipe for salad from zucchini and cucumbers is quite simple, but so that cucumbers and zucchini in finished form turned out to be crispy, you need to tinker with the sterilization of cans with blanks. See the recipe with a photo.

Delicious and spicy salad from zucchini will appeal to all fans of sweet and sour marinades. Zucchini in the salad are crispy, despite the fact that they slightly lost their bright green color after heat treatment. Recipe with step by step photos .

Winter blanks from zucchini, perhaps the most popular type of preservation, and recipes for canning zucchini amaze with their culinary variety. And I suggest that you try to cook an interesting, tasty and inexpensive preparation of zucchini in spicy sauce... The recipe for canned zucchini is very simple, it is quick and easy to prepare, without long preparations and boiling. How to cook zucchini for the winter in a spicy sauce, you can see

Canned zucchini with chili ketchup

If you like new and interesting zucchini preparations for the winter, then canned zucchini with chili ketchup is a great reason to change a little. traditional recipes... The composition of the recipe for canned zucchini with chili ketchup is very simple, and thanks to the small portion, canning zucchini will be quick and easy. How to make canned zucchini with chili ketchup (recipe with phot step by step), look.

How to freeze zucchini for the winter: a proven method!

A recipe with a photo of how to freeze zucchini for the winter, you can see .

My mother-in-law's canned zucchini (no sterilization)

Balanced in taste sweet and sour marinade, garlic, spices and aromatic herbs- everything you need for the perfect canned zucchini. We look at the recipe with step by step photos.

You can see the recipe for the famous Ankle Bens zucchini salad.

Spicy zucchini for the winter with mustard

I bring to your attention interesting recipe canning zucchini with mustard, garlic and dill. Crispy slices of zucchini in a sweet and sour sauce with a distinct taste of mustard and garlic in the company of dill and black pepper, liked all members of my family. How to cook zucchini for the winter with mustard, I wrote.

Marinated zucchini for the winter with tomatoes

You can see how to cook pickled zucchini with tomatoes.

Adjika from zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried zucchini for the winter in tomato sauce

Very tasty and interesting preparation for the winter from zucchini! Try it, you will definitely like it! Recipe with step by step photos.

You can see the recipe for marinated zucchini with garlic.

Zucchini salad for the winter "Riddle"

Do you know why the salad has such a name? Because in the finished form, it is very difficult for the uninitiated to guess that the composition of this home preparation zucchini enter - their taste is not felt at all. I wrote how to make a salad .

Zucchini caviar as in the store

Ingredients:

  • 1 kg zucchini
  • 150 grams of carrots
  • 200 grams of onion
  • 2 cloves of garlic
  • 2 tbsp. tablespoons of tomato paste
  • refined sunflower oil for frying,
  • salt, pepper, 1 bay leaf, dried herbs (dill, parsley, basil, oregano).

Preparation:

Peel the zucchini and cut them into small cubes, fry the zucchini in hot oil until golden brown, stirring constantly so that they do not burn. Next, put them in a cauldron or stewpan.

Grate the carrots on a coarse grater, chop the onion, also fry the vegetables individually until golden brown and transfer to a cauldron.

Add tomato paste, garlic, bay leaf, salt, spices to taste to the vegetables and at the end 150 g of boiled water and simmer over low heat, stirring occasionally.

Everything should be stewed for at least an hour, if the liquid becomes very small, add a little, but do not overdo it, the caviar should not be too liquid, but also dry.

If you have a multicooker, then this caviar can be made in the "Stew" mode.

Let the caviar cool slightly, beat it in a food processor or blender, chill in the refrigerator. The caviar is ready to eat.

If you decide to roll it up, put the whipped caviar back into the cauldron and boil it (be careful, it shoots very much, boil the caviar over low heat for 20-30 minutes, stirring constantly, preferably with rubber gloves).

Spread the jars and lids in advance, fill the jars with caviar and sterilize for 1 hour in boiling water. Roll up or roll up. Wrap in a blanket until it cools completely.

Young courgettes, called zucchini, have a delicate crunchy texture that you want to preserve even after canning. Therefore, for the preparation of such zucchini, several recipes have been developed that allow you to get a delicious aromatic snack in winter and help to preserve the freshness and benefits of seasonal vegetables. Canned zucchini- an excellent side dish for boiled or baked potatoes.

Young courgettes, called zucchini, have a delicate crunchy texture that you want to preserve even after canning.

Zucchini prepared according to this recipe acquire the taste of salted milk mushrooms, so it is best to use them with hot boiled potatoes.

To prepare snacks you need:

  • a bunch of mixed greens;
  • 1.5 kilos of zucchini;
  • garlic head;
  • 150 milliliters of olive oil;
  • 1 tbsp salt
  • 150 milliliters of 9% vinegar;
  • 3 tbsp sugar
  • dessert spoon of ground black pepper.

Zucchini prepared according to this recipe acquire the taste of salted milk mushrooms

How to prepare pickled zucchini:

  1. The zucchini are washed, peeled, cut in half and freed from the loose middle. Then each half is cut into large pieces.
  2. The garlic is peeled, the greens are washed. Garlic and greens are chopped with a knife.
  3. Vegetables are mixed in a bowl, sprinkled with salt, granulated sugar, sugar, poured with olive oil, vinegar. The mass is mixed and left to marinate for 3 hours at room temperature.
  4. The blanks are distributed in containers, and then they are covered with lids and put to sterilize for 10 minutes.
  5. Banks are rolled up, turned over, wrapped in a warm towel and left for 2 days.

You can eat a cooked snack after 2 weeks. During this time, all vegetables will marinate well, acquire a sharp taste.

Fast and delicious recipe

There is also an easier recipe for marinating zucchini.

Zucchini are the most popular preparations for the winter, from which you can make salads, caviar, assorted and pickled whole pieces. Often they even make jam from zucchini and make candied fruits.

The most common way of preserving zucchini is in the form of salads. Such salads are diverse not only in components, but also in the form of slicing zucchini, which can be made into cubes, slices, straws or in any other way.

Zucchini is a good alternative to cucumbers, so you can simply preserve them by filling them with hot marinade. But if you prefer to do without vinegar, then you can simply pickle the zucchini.

You can also make adjika from zucchini, various salads, marinated Korean zucchini, candied fruits and jams, as well as everyone's favorite zucchini caviar.

Carrot salad

Ingredients:

  • zucchini - 5 kg
  • carrots - 0.5 kg
  • garlic - 5 heads
  • sunflower oil - 200 ml
  • table vinegar - 150 ml
  • granulated sugar - 200 g
  • salt - 3 tablespoons
  • dill - to taste
  • bay leaf - 5 pcs.
  • allspice peas - if necessary

According to this recipe, you can cook zucchini in any quantity, the main thing is to adhere to the proportion. Zucchini for salad should be taken young and peeled from them. Then cut the courgettes into thin circles.

Peel and grate the carrots. Place the carrots with the zucchini. Peel and crush the garlic through a press. Add garlic to the previous ingredients.

You also need to put bay leaves, dill with umbrellas and allspice peas in the salad. All vegetables should be filled with a dressing that consists of sunflower oil, vinegar, granulated sugar and salt. Mix everything evenly and leave in this state for an hour. After that, you need to put the salad in a saucepan on the fire, boil for 10-15 minutes, and then put it in sterilized jars. Roll up the lids and leave to cool.

Beetroot salad

Ingredients:

  • beetroot - 2 kg
  • zucchini - 4 kg
  • onions - 2 kg
  • granulated sugar - 400 g
  • salt - 4 tablespoons
  • sunflower oil - 200 ml
  • vinegar essence - 3 tablespoons
  • cloves - several pieces
  • cinnamon - 1 tsp
  • ground black pepper - a pinch

Beets need to be peeled and cut into strips, but you can also grate them on a coarse grater. Peel the courgettes and cut into cubes. Peel the onion and chop finely. Stir all vegetables in one saucepan, add a few cloves, cinnamon and pepper. Also mix sunflower oil, salt, granulated sugar and vinegar essence... Stir all the products thoroughly and cook for a short time. It takes 20-25 minutes to boil such a salad. Then transfer to jars and put in the oven to sterilize for 5 minutes. Roll up the finished salad with lids and turn over all the jars until they cool.

Pepper salad

Ingredients:

  • zucchini - 4 kg
  • bell peppers - 8 pcs.
  • onions - 1 kg
  • tomato paste - 100 g
  • salt - 3 tablespoons
  • granulated sugar - 300 g
  • sunflower oil - 300 g
  • vinegar essence - 1 tbsp.

Dilute tomato paste in 1 liter of water. Add salt, granulated sugar and sunflower oil there. Peel the courgettes and cut into cubes. Place the zucchini in a saucepan with diluted tomato paste. Put the pan on the fire and simmer for 10 minutes.

Next, you need to peel the bell pepper, remove the seeds and cut into cubes or strips. Peel the onion and chop finely. Add onions and peppers to the courgettes. Simmer for another 10 minutes, then remove from heat and cool slightly. Add vinegar essence to the squash salad and mix again. Arrange the salad in jars and roll up the lids. Place the jars upside down until they cool completely.

Garlic salad

Ingredients:

  • zucchini - 3 kg
  • carrots - 0.5 kg
  • bell pepper - 500 g
  • garlic - 5 heads
  • tomato - 1.5 kg
  • ground red pepper - 3 tablespoons
  • granulated sugar - 100 g
  • salt - 3 tablespoons
  • sunflower oil - 200 ml

Zucchini, if they are young, you just need to wash, cut off the ends and mince. If the zucchini already have a hard skin. Then they must first be cleaned and then twisted.

Peel and grate the carrots, or also twist them with a meat grinder.

Peel the bell pepper, remove the seeds and mince. Also mince the tomatoes. Mix everything in one saucepan, add granulated sugar, salt and sunflower oil. Put all this mixture to cook for a few minutes. Then add finely chopped or minced garlic and red pepper. Cook for another 5 minutes, and then put in sterilized jars. Roll up the lids and put the top upside down to cool.

Cucumber salad

Ingredients:

  • zucchini - 2 kg
  • fresh cucumbers - 2 kg
  • shredded fresh herbs dill 2 tablespoons
  • parsley greens - 2 tablespoons
  • garlic crushed through a press - 2 tbsp.
  • mustard - 2 tablespoons
  • sunflower oil - 0.5 l
  • table vinegar - 1 glass
  • ground black pepper - 2 tablespoons
  • granulated sugar - 1 glass
  • salt - 2 tablespoons

Zucchini is best taken young and, without cutting off the peel, cut them into cubes or wedges. Wash the cucumbers and also cut into cubes or wedges. Wash the parsley and dill, dry and chop finely. Add herbs to cucumbers and zucchini. Peel and crush the garlic through a press. Place the garlic in the salad. You should also add sunflower oil, mustard, vinegar, black pepper, sugar and salt. Stir the prepared salad and leave to infuse for 1 hour.

After this time, put the salad in sterilized jars and roll up the lids.

Tomato salad

Ingredients:

  • zucchini - 1 kg
  • tomatoes - 1 kg
  • onions - 0.5 kg
  • green apples - 0.5 kg
  • raisins - 0.5 kg
  • granulated sugar - 500 g
  • White vinegar- 600 g
  • ginger root - slice
  • cloves - several pieces
  • ground coriander - 1 tsp
  • salt - as needed

The tomatoes should be washed, cross-cut and placed in hot water. Then remove from hot water and immediately put in cold water. After that, remove the peel and cut the flesh into pieces.

Wash the courgettes, peel and cut into cubes. Peel, core and cut the apples into small cubes as well. Peel and chop the onions into half rings or cubes.

The ginger should be peeled and cut into slices. Mix ginger with cloves, coriander and peppercorns, and then place in a bag of linen.

Put all prepared vegetables, apples and spices in a bag into a saucepan, add white wine vinegar and bring to a boil. It should be cooked for about an hour, but stirring constantly.

The raisins need to be washed and also added to the salad. Cook with raisins for another 1.5 hours. Next, you need to take out the bag of spices and cool the salad. Yet warm salad put in sterilized jars and close with plastic lids. The salad will be ready in 3-4 weeks, when it stands in a cool place.

Horseradish salad

Ingredients:

  • zucchini - 10 kg
  • fresh dill - 300 g
  • horseradish root - 60 g
  • bitter pepper - 2 pods
  • garlic - 3 cloves
  • salt - 80 g
  • dill and tarragon for pouring
  • black currant and cherry leaves

Zucchini should be washed and cut into circles. Then soak them in cold water for 3-4 hours. In the meantime, you should prepare the jars, put on their bottom a piece of horseradish root, currant leaves, cherries, bitter red pepper, dill and tarragon. Next, you need to tamp the zucchini tightly and lay on top again with all the seasonings and herbs. Sprinkle with salt and add chopped garlic. Pour water over everything so that the water covers all the ingredients, even more. From above you need to tamp something and close it with plastic lids. Put such a salad in a cool place for fermentation, and after 10-15 days add more brine and close it tightly with lids.

Young zucchini salad

Ingredients:

  • young zucchini - 1 kg
  • water - 1 l
  • apple cider vinegar - 100 ml
  • granulated sugar - 100 g
  • salt - 1.5 tablespoons
  • black peppercorns - to taste
  • cloves - 2 pcs.
  • coriander seeds, dill - to taste

Zucchini should be washed and cut into semicircles. The dill should be washed and dried.

Prepare a marinade that consists of vinegar, salt and sugar. Pour these components into the water and bring to a boil. Remove the finished marinade from heat.

Put the zucchini in prepared jars, add various spices and marinade. Cover the jars with lids and put them in a cool place for a few days. Then add more marinade and close tightly with lids.

Simple salad for the winter

Ingredients:

  • zucchini - 3 kg
  • onions - 1 kg
  • tomatoes - 1 kg
  • carrots - 1 kg
  • sunflower oil - 200 ml
  • salt - 3 tablespoons
  • granulated sugar - 5 tablespoons
  • ground black pepper - 1 tablespoon
  • white wine vinegar - 3 tablespoons

The onions should be peeled and finely chopped. Peel and grate the carrots on a medium grater. You can use a food processor for cooking, which will speed up the cooking process.

Zucchini is best taken young, so as not to cut off the rind. Cut the courgettes into small cubes. Wash the tomatoes and cut them into cubes. Pour sunflower oil into a saucepan and put onions there to stew it a little.

Then you need to add the carrots and stew a little more. Add the zucchini to the onions and carrots, simmer everything together for about 10 minutes. Then add the tomatoes, salt, add granulated sugar, vinegar and stir the salad.

Cover the pan with a lid and simmer over low heat for 1-1.5 hours. Add ground pepper to the prepared salad and arrange in jars, only sterilized. Roll up everything with lids and put it upside down to cool. You can even wrap the salad until it cools completely.

Ukrainian salad

Ingredients:

  • zucchini - 2 kg
  • tomatoes - 2.5 kg
  • garlic - 4 heads
  • sweet pepper - 1 kg
  • salt - 2 tablespoons
  • granulated sugar - 1 glass
  • sunflower oil - 200 ml
  • vinegar 9% - 100 g

Tomatoes should be washed and cut into pieces. Then skip the tomato through a meat grinder. Peel the garlic and pass through a press or together with the tomatoes through a meat grinder.

Young zucchini should only be washed, cut off the stumps and cut into cubes. And if the zucchini is already overripe, then you need to remove the peel from them, and only then cut into cubes. Peel the bell peppers, remove all the seeds, and chop the pulp into strips.

All previously prepared components, except for pepper, salad, must be mixed, add salt, granulated sugar, sunflower oil and put on the fire to simmer for 30 minutes.

Then add bell peppers and vinegar to the salad. Mix everything again, bring to a boil and leave to simmer for about 20 minutes. Immediately transfer the hot salad to jars and roll up the lids. When the salad has cooled, transfer the jars to the cellar for storage.

Zucchini salad

Ingredients:

  • zucchini zucchini - 400 g
  • carrots - 2 pcs.
  • bell pepper - 1 pc.
  • bulb onion - 1 pc.
  • granulated sugar - 70 g
  • sea ​​salt - as needed
  • 12% vinegar - 100 ml
  • curry seasoning - to taste
  • ground nutmeg - 0.5 tsp
  • ground red pepper - 0.5 tsp

Wash the courgettes and chop the zucchini into strips. Peel and grate the carrots. Peel the bell pepper, clean out all the seeds, and chop the pulp into strips. Peel the onion and cut into half rings.

Jars for this salad must be sterilized with lids in water for about 20 minutes. To prepare the marinade for this salad, you need to mix vinegar, salt, sugar and all the seasonings. Put the marinade on the stove and cook until the sugar and salt are completely dissolved.

Mix all the vegetables in one saucepan, pour over the marinade and simmer a little. Then transfer the finished salad to sterilized jars and roll up the lids. Put the lids down to cool the jars. You can also wrap it up with a towel and leave it in this position until it cools completely. After that, transfer the jars of salad to the cellar, refrigerator and any other cool place.

Such a salad can also be prepared right to the table without rolling it into jars for the winter.