Pickled zucchini for the winter in liter jars. Zucchini marinated for the winter. A quick and tasty recipe for marinated zucchini in a jar
Pickled zucchini take pride of place among the most popular and loved by all snacks. In terms of taste, they can only compete with cucumbers. Crispy, plump, slightly sour, they perfectly complement meat and fish dishes, go well with strong drinks.
You can pickle zucchini for the winter both with and without sterilization (“lazy” way). In the first case, vegetables tolerate wintering best, the jars do not explode, even if they are not stored in the cellar, but in the kitchen cabinet. It is about this, the classic method of canning with sterilization, that we will discuss today. The recipe has been tested over the years and is suitable not only for seaming zucchini, but also for zucchini and squash. And besides reliability, zucchini marinated for the winter in this way turns out to be crispy and tasty, you just lick your fingers!
Ingredients
per 1 liter jar
- young zucchini about 1 kg
- dill umbrellas 2-3 pcs.
- bay leaf 1 pc.
- garlic 3 cloves
- black peppercorns 6 pcs.
- horseradish leaf 1 pc.
- hot pepper 1 ring
Marinade (enough for 3 jars of 1 l)
- water 1 l
- non-iodized salt 2 tbsp. l.
- sugar 1 tbsp. l.
- 9% vinegar 80 ml
How to cook pickled zucchini for the winter
- First of all, I sterilize the container - the optimal volume is 1 liter. Then, at the bottom of each jar, I put fragrant greens and spices: dill, horseradish leaf, peeled garlic cloves, black peppercorns, bay leaf, a little chili pepper.
I wash the zucchini, remove the "tails", and then cut into rings - about 0.5 cm thick.
I put vegetables in jars. I fill tightly, but not to the very neck, but with a small indent of about 2 centimeters. For what? Even if you have the youngest and juiciest zucchini, they will still absorb some of the marinade over time. Therefore, I indent so that there are no “dry” zucchini under the lid. You can put a couple more sprigs of dill on top (optional).
I prepare the marinade: pour water into the pan, add salt and sugar. I boil for 1-2 minutes. I pour in table vinegar and immediately remove from heat. I pour the contents of the jars with boiling marinade to the very top, under the neck. You can put a wide blade of a knife under the jars so that the glass does not crack from boiling water.
I cover the jars with lids, but do not cork. Send to be sterilized. To do this, I put a towel on the bottom of the pan, set the jars and pour hot (but not boiling) water from the kettle into the pan - it should reach the shoulders. I sterilize exactly 10 minutes from the moment the water boils in the pan.- I take out the jars and roll them up with a key for conservation. I turn it upside down and wrap it with a blanket, leave it in this form for about 10-12 hours. I transfer pickled zucchini for the winter to the cellar, where they will stand until the next harvest. If there is no cellar, then you can send the preservation to another cool and dark place, protected from direct sunlight. Shelf life - 1 year.
Today we are preparing a super-delicious snack - instant pickled zucchini, cut into slices - very thin slices. Zucchini is ready to eat within two hours after cooking.
Ingredients:
- 2 young zucchini (about 500 g)
- 1 tsp without a slide of salt
- 2 tbsp. l. chopped dill
- 2-3 large garlic cloves
marinade:
- 2 tbsp. l. vegetable oil
- 1 st. l. 6% wine or apple cider vinegar
- 1 tsp honey
- a pinch of ground black pepper
- salt to taste
Cooking:
Cut the zucchini into slices - very thin slices. It is convenient to do this with a regular vegetable peeler.
We put the chopped zucchini in a cup, sprinkling with salt (1 tsp without a slide). Stir gently and set aside for 20-30 minutes.
In the meantime, prepare the marinade. In a small bowl, mix all the above ingredients. It is advisable to add freshly ground pepper, its aroma is well felt in ready-made zucchini. We salt the marinade, taking into account that we have already salted the zucchini a little.
Now we shift the zucchini into a colander so that the glass is excess liquid. It is not necessary to press them.
Transfer the zucchini back to the bowl. Add marinade, finely chopped dill and chopped garlic.
Gently mix evenly, cover the cup with cling film and put in the refrigerator for at least two hours.
And after two hours, you can try marinated marinated zucchini. Delicious! An excellent appetizer that can be served at the festive table.
This year is richer than ever in the harvest of zucchini. Lecho has already been prepared from them, and appetizing snacks have been approved by all households, and even the jam surprised with its variety. But I so want to prepare more of my favorite vegetable for the winter that I had to pick up all my old notes and start pickling.
I was pleased that tender fruits can not only be preserved, like classic cucumbers, but even achieve a taste similar to mushrooms.
Very young, which can fit into jars, are easy to store for a long period directly whole, or cut into circles. It is enough to peel the old large fruits from the slightly hardened skin and get rid of the seeds, and then cut into beautiful thin strips or cubes.
A huge plus is that everything is done quickly enough and with a minimum amount of ingredients, but when you open a jar in the cold season, it will be simply impossible to resist and not eat everything at once!
Do you remember what delicious "classic" marinated zucchini were in Soviet times? In recent years, they have again appeared on the shelves. But why pay for something you can make yourself? Just don’t do it in a three-liter jar, but rather prepare three liter jars - then they will definitely go in flight.
It will look very original if you chop fresh carrots in the form of bars or some curly stars and add them inside the jars. They will not change the taste much, but the contents will look a little brighter and more fun.
We will need:
- Young zucchini - 2 kg.
- Water - 1.2 liters.
- 9% vinegar - 100 ml.
- Black peppercorns - 18 pcs.
- Garlic clove - 9 pcs.
- Sugar sand - 3 tbsp. l.
- Salt - 2 tbsp. l. (preferably with a slide)
Cooking:
1. It is best to take young fruits so that nothing but the tips are cut off. Rinse them thoroughly and cut into circles of one and a half centimeter thickness. Grind the peeled garlic cloves in the form of plates - it will be more convenient to place the slices inside the jars and fit much more circles.
2. In pre-sterilized liters we throw a pair of garlic plates and 2 peppercorns, then fill to the middle with zucchini wheels. Again, garlic with pepper and put the main ingredient up to the neck. Vegetables should be placed as densely as possible, and spices again on top. Each jar should take 3 cloves of garlic and 6 peas of pepper.
3. Now you need to pour the finished hot marinade, which we prepare in advance from boiling water with salt, sugar and vinegar. So that there are no surprises in the form of exploding lids, the marinade filling should boil for about three minutes so that all the ingredients in it are well dissolved and mixed.
It is worth pouring it in three steps: pour a third into one jar, do the same with the next and then with the third. Return to the first and repeat the sequential procedure two more times. This will help insure that the glass does not burst from the boiling liquid.
4. Lower the filled dishes up to the shoulders into a large pot of hot water, lightly covering with lids. As soon as the water boils, detect for 10 minutes and sterilize.
At the bottom of the pan for sterilization, it is best to place a kitchen towel folded in at least two layers in advance so that the glass bottoms do not overheat with a further increase in temperature on the fire.
5. Get the finished workpiece, put it on a heat-resistant stand or potholder and roll it up. Immediately check for secure sealing by inverting or gently rocking the jars.
If everything is sealed - send to cool under a warm "fur coat" in the upside down position.
After complete cooling, store.
Crispy zucchini marinated like mushrooms
Our family loves mushrooms. But somehow it was not a very fruitful summer for them, and a friend advised me to cook zucchini according to this recipe. When this delight was opened for dinner in winter, everyone unanimously decided that the taste resembled pickled milk mushrooms.
To avoid any confusion, I’ll immediately make a reservation that for one 250 ml and 9 half-liter jars, the amount of all ingredients is given at the rate of already peeled vegetables.
We will need:
- Zucchini - 3 kg.
- Carrots - 0.3 kg.
- Bulgarian pepper - 0.3 kg.
- Sunflower oil - 200 ml.
- 9% vinegar - 150 ml.
- Head of garlic - 2 pcs.
- Fresh dill - 1 bunch.
- Sugar sand - 4 tbsp. l.
- Salt - 2 tbsp. l.
- Ground black pepper - 1 tsp.
Cooking:
1. Chop the washed and dried zucchini into medium-sized cubes. It is desirable that they all be approximately the same, so that they marinate evenly.
2. Cut the carrots the way you like. We prefer to cut it simply with ordinary circles - it’s faster to make cutting and it looks quite interesting when finished.
3. Cut the pepper into small cubes, slightly longer than the squash cubes.
4. Since we want to achieve the taste of mushrooms, the heads of garlic will give off more of their juice and aroma if they are ground in a blender.
5. Rinse the greens of fresh juicy dill well, let dry and chop with a knife.
6. In a large saucepan or deep bowl, combine all the ingredients and mix well so that all the ingredients are evenly redistributed and look like a single beautiful mass.
Leave to marinate for three hours under the lid, but do not forget to stir every hour.
7. During this time, the vegetables will release juice.
Arrange them together with the released liquid in sterile jars, trying to leave at least a centimeter of free space so that the precious marinade does not spill out during sterilization.
8. Lower the jars into a saucepan with warm water, add just enough of it so that it is up to the shoulders and bring to a boil. Sterilize for a quarter of an hour under covered but not twisted lids.
If you decide instead of half-liter jars to make seams in liter jars, then do not forget that the sterilization time should be increased by at least 5 minutes and amount to a third of an hour.
9. Carefully remove and tighten the screw caps one by one. It can also be sealed under conventional metal lids with a seaming key.
10. Turn over and wrap for a day. After that, you can store it in the cellar and get it as needed to please the eaters.
Such a preparation not only tastes like mushrooms, but also in appearance.
How to quickly pickle zucchini in jars raw
In winter, you really want fried zucchini “rolls” with stuffing, but in the store this vegetable is either not available, or the prices are such that just looking at the number, any desire to buy them disappears.
But there is a way to keep long thin "tongues" almost raw and then just get out of the jar, fry in batter or breadcrumbs and stuff. Don't believe? But in vain! And I recommend trying both versions of the marinade - each has its own taste charm.
We will need:
- Zucchini - 0.5 kg.
Marinade #1:
- Water - 0.5 l.
- Peppercorns - 6 pcs.
- Sugar - 2 tsp
- Bay leaf - 1 pc.
- Salt - 1 tsp
- Citric acid - 1/3 tsp.
Marinade #2:
- Water - 0.5 l.
- 6% vinegar - 3 tbsp. l.
Cooking:
1. In order for us to get beautiful long stripes that are absolutely the same in thickness, cut the washed zucchini with an ordinary vegetable peeler in monotonous movements from one end to the other.
2. Roll up one strip with a tube. From above, sequentially, like a tape, wind others around it to get an elastic roller about the same size as the diameter of the can.
Lower the wound cut into the glass container and repeat the winding actions with the strips until the entire jar is filled with such impromptu coils.
3. Pour boiling water for 10 minutes. Then drain the water into a saucepan and add the remaining marinade ingredients to it, mix well and boil for 3 minutes.
4. Fill the jar up to the very neck with ready-made boiling filling and tighten the lid.
5. Let cool when wrapped and store in a cool place. Zucchini strips marinated in this way retain their elasticity and are ready for subsequent manipulations.
In winter, it will be possible to cook rolls with any filling from them.
Zucchini pickled for the winter like cucumbers
Not only cucumbers can be crunched during a feast, but zucchini. And you can pickle them whole or cut into slices in the same way as gherkins.
It turns out just incredible yummy.
We will need:
- Zucchini - 5 kg.
- Head of garlic - 2 pcs.
- Dill umbrellas - 1 bunch.
- Hot pepper - 2 pods.
- Salt, sugar, 70% vinegar - 1 teaspoon per jar.
Cooking:
1. If possible, then collect very young fruits that are convenient to put in a jar as a whole. Otherwise, vegetables should be cut into quarters or circles - it all depends on your desire. Be sure to cut off the ends so that the contents do not ferment because of them.
2. In a dry clean container to the bottom, lower the dill umbrella, chopped garlic and a few round pieces of hot pepper. These spices must be redistributed evenly, otherwise the taste will be different everywhere.
3. Place the vegetables tightly so that there is a little free space up to the neck.
4. Pour 1 tsp directly on top of each litre. salt and granulated sugar.
5. Pour boiling water, add 1 tsp. vinegar and, covering with iron lids, send to be sterilized for 10-15 minutes. Ideally, during this time, light green vegetables should turn slightly yellow, but greenish streaks will remain on the skin.
6. Hermetically roll up and let cool in a wrapped state for a day.
It remains to wait for winter, and you can feast on.
Video on how to cook the most delicious marinated zucchini
And here is another wonderful recipe, which turns out to be a delicious preparation. Zucchini are spicy and crispy, and are always eaten just instantly.
And to prepare such a savory yummy is not difficult.
Indeed, when people's love for a certain product is great, there are no recipes on this topic.
And this is good, in winter you can pamper yourself more often with all sorts of various pickled goodies.
Recipe for pickled zucchini without sterilization
For those who do not like to mess with sterilization, the pickling process can be much simplified. True, the ingredients for three liter jars will be slightly different.
So this is good! The taste will also be different.
We will need:
- Zucchini - 1.8 kg.
- Dill - 1 bunch.
- Garlic clove, cloves, bay leaf - 9 pcs.
- Allspice peas - 21 pcs.
- Water - 0.5 l.
- Sugar sand - 65 gr.
- Vinegar - 50 ml.
- Salt - 25 gr.
Cooking:
1. Cut the washed zucchini into half-centimeter circles. If overgrown zucchini is used, then the pulp, peeled from the skin and seeds, can be crumbled with plates of similar thickness.
2. Peel the garlic cloves and cut into halves with a knife.
3. In sterile jars, put 3 pieces of cloves, bay leaves and washed dill twigs, 6 garlic half-cloves and 7 peas of allspice at the bottom in sterile jars.
4. Place chopped zucchini wheels tightly on top and pour boiling water over. Let stand under the lids and after 20 minutes drain the water from each jar into a saucepan.
5. Prepare a brine from the resulting slightly greenish liquid by adding sugar, vinegar and salt to it and boiling for three minutes.
6. Pour the finished marinade into the container under the very neck and immediately screw it tightly with lids.
7. Cool upside down, slightly wrapped in a thick cloth. To prevent the delicate color of the contents from disappearing, it is best to store the workpiece in a dark, cool place.
Such a preparation even looks beautiful, but can you imagine what it tastes like ?!
Instant Pickled Zucchini with Honey and Garlic
My hurried jumpers can't wait for the cold weather and demand to taste the goodies almost immediately after the marinating process. For those who are especially impatient, you have to cook incredibly tasty zucchini of almost instant preparation.
So that they absorb the marinade as quickly as possible, I cut into slices, i.e. in the form of thin wide strips with a vegetable peeler. Literally 1 hour and a chic snack is ready.
We will need:
- Zucchini - 0.5 kg.
- Salt - 1 tsp
- Garlic clove - 3 pcs.
- Sunflower oil - 2 tbsp. l.
- Chopped fresh dill - 2 tbsp. l.
- Apple cider vinegar - 1 tbsp. l.
- Honey - 1 tsp
- Pepper - to taste.
Cooking:
1. Turn young zucchini into tender crispy slices of the same length.
2. Sprinkle them with salt and mix well. Allow excess liquid to stand out for half an hour. Since honey is used in our recipe, it is desirable that it does not ferment in vegetable juice, which is why it is necessary to separate the excess liquid from the chopped vegetable.
3. While the salty strips are infused, mix all the remaining ingredients in a separate convenient bowl (with the exception of dill and garlic). Be sure to taste the marinade.
Although the cuts have already been salted, you may still want to add another pinch of salt to the sauce so that it does not seem bland.
Spicy lovers can add pieces of red hot pepper.
4. Throw the infused zucchini into a colander. Excess juice will drain and it will not be necessary to break the slices by squeezing by hand.
7. Put the finished snack on a plate and serve. And if you plan to store it for a long time, then I recommend putting it in a jar, sterilizing it for 15 minutes and rolling it up hermetically.
The appetizer looks and smells so that no one can remain indifferent. And everyone wants to quickly hook a thin slice with a fork and enjoy the taste.
In similar ways, you can also pickle squash, a mixture of zucchini with cucumbers, or even combine all three vegetables at once. For a beautiful appearance, you can add bright spices, peppers, carrots, or combine the main fruits themselves in different colors.
These are some amazing and delicious recipes. And all this splendor from an ordinary zucchini.
It would seem that it is an insipid vegetable, but if you approach it wisely, it will sparkle with those flavoring and aromatic colors that you put into it during cooking.
And he retains his ability to crunch on his teeth, and men consider him the perfect snack for vodka. Even if you don’t have time to cook dinner, you can even whip up the usual mashed potatoes or pasta with wonderful pickled vegetables.
Bon appetit and good mood with zucchini pickles!
Everyone knows that zucchini has a mild and unpretentious taste that you want to enjoy again and again. Then you should definitely prepare them in a marinade for the winter according to simple recipes. Such an appetizer will always come in handy at any celebration or at a simple family dinner.
For you, excellent recipes for harvesting zucchini for a variety of tastes and preferences for crunch lovers. It is not difficult to cook vegetables on them, to prepare well for the winter, when any ready-made snack is by the way, especially from zucchini.
Zucchini, in my opinion, is a versatile vegetable. After all, its mild neutral taste can be shaded by one or another ingredient, giving it the desired aromatic note.
This vegetable goes well with a variety of herbs and other vegetables, saturating them, absorbing freshness and aftertaste from them. Zucchini blanks are the most fragrant and desirable on your table, they are in demand among children and adults.
A rare squash preparation will do without preliminary and covers. This is necessary for quality winter sunsets for the family. Therefore, be sure to take the time to do this by choosing any convenient method from the available ones.
Zucchini, especially a young one, is a very delicate vegetable in its structure, therefore my advice to you. To determine for yourself the degree of softness of the zucchini in the workpiece, after seaming, wrap some of the cans, and for the test, cool the part without wrapping. Thus, you will deprive them of additional warming up. Each housewife can determine exactly what the zucchini should be in the harvest for her household.
A simple recipe for pickled zucchini for the winter in liter jars - you will lick your fingers
From the indicated amount of ingredients, you will get 3 liter jars of pickled zucchini. Be sure to try this simple zucchini recipe. Simple and tasteful!
You will need:
- 1.7 kg zucchini
- 6 garlic cloves
- 9 sprigs of dill
- 6 cherry leaves
- 1 large sheet of horseradish
- 3 sprigs of parsley
- 6 bay leaves
- 15 pcs. black peppercorns
- 6 pcs. allspice peas
For brine:
- 3 art. l. (75 g) heaping sugar
- 3 art. l. (45 g) salt without a slide
- 3 art. l. (45 ml) vinegar 9%
Cooking method:
We sterilize jars and lids for a couple or in any way convenient for you
We put water on fire in a saucepan
We put pepper, dill and horseradish, garlic in each jar
Cut the zucchini into circles, about 1.5 cm wide
We pack them tightly in jars
Pour boiling water into jars with a ladle, cover with lids, let warm up for 10 minutes
We put a second portion of water on the fire, wait for it to boil
Then pour the second water into the pan, boil it
In the meantime, put salt, sugar in jars, pour vinegar
When the water in the pan boils, pour it into jars, close the lids with a conservation key
It is necessary to shake them slightly so that the salt and sugar dissolve, turn them over on the lids until they cool completely.
Bon appetit!
The original recipe for crispy pickled zucchini for the winter
Such pickled zucchini rolls in winter not only look spectacular in jars, but also have an excellent taste. I strongly advise you to cook zucchini according to this recipe, because I myself have repeatedly harvested zucchini in this way. A truly win-win option!
It is more convenient for me to roll up in liter jars. Good luck to you!
You will need:
- 1-1.5 kg zucchini
- 1-2 pcs. carrots
- dill, parsley, cilantro (optional)
- 2-3 teeth garlic per 1 liter jar
- 2-3 pcs. black peppercorns
- 2-3 pcs. allspice
- 50 ml table vinegar 9% per 1 liter jar
Marinade for 1 liter of water:
- 1 st. l. salt with a slide
- 2 tbsp. l. sugar without a slide
Cooking method:
Sterilize jars and lids
Peel, wash and finely chop the carrots with a vegetable cutter
Rinse greens, dry, chop coarsely
Peel the garlic, wash, cut into large plates
Peel young zucchini
Chop them lengthwise into thin slices using a vegetable cutter.
Arrange carrots, herbs, garlic in jars
Add black and allspice peas to each jar
In the meantime, boil water, add salt and sugar to it according to the recipe.
Gently pour hot marinade over zucchini in jars, leave for 5 minutes
In the prepared pan for sterilization, place jars on a towel, pour water up to the shoulders
After boiling water, cover with lids, sterilize for no more than 4-5 minutes
Carefully remove the jars from boiling water, add the required amount of vinegar to each, tighten the lids tightly
Turn the jars over, wrap them in a warm towel until they cool completely.
Bon appetit!
Video recipe for pickled zucchini for the winter with garlic and parsley
This chic recipe for fragrant and spicy zucchini will delight all households with its simple and at the same time rich taste. A large amount of greens in the marinade will give them a bright and multifaceted taste. Let's try to cook!
You will need:
- 2.5 kg young zucchini
- dill, parsley
- horseradish leaves, black currant leaves
- 1 PC. bay leaf in a jar 1 l
- 1 tooth garlic in a jar 1 l
- 3-4 pcs. allspice peas in a jar 1 l
For marinade:
- 2 liters of water
- 140 ml vinegar 9%
- 125 g sugar
- 100 g salt
Harvesting zucchini for the winter like pickled milk mushrooms with carrots
Perhaps someone will say that the zucchini according to this recipe does not look like milk mushrooms, but in any case they are very tasty and fragrant.
Such an appetizer will be a welcome guest at any feast! Be sure to cook it and enjoy its extraordinary taste in winter!
You will need:
- 3 kg zucchini (peeled)
- 6 small carrots (peeled 300 g)
- 3 bell peppers (peeled 300 g)
- 50 g dill
- 2 goals garlic
- 1 tsp ground black pepper
- 60 g salt with a small slide (2 tablespoons)
- 100 g sugar (4 tablespoons)
- 150 ml table vinegar 9%
- 200 ml vegetable oil
Cooking method:
Peel the zucchini with a vegetable peeler
From the large ones, we remove the core with seeds, the young ones are simply cut into cubes with a side of 1.5 cm
Carrot cut into thin slices
Peel bell peppers from partitions and seeds, cut into pieces
Coarsely chop the dill
In a convenient cup, mix all the ingredients, add black pepper, vinegar, sugar, salt and vegetable oil.
Cover the workpiece with a lid, let it brew for 3-4 hours
During this time, it is desirable to mix it 2-3 times.
While the vegetable mixture is infused, sterilize the jars and lids.
When the juice stands out in the vegetable mixture, we fill the jars tightly with it, pouring the juice over the neck
We install the jars in a pot of water, lightly covering them with lids in a pot on a towel for sterilization:
0.5 l after boiling water, sterilize for 15 minutes, and liter - 20 minutes
We wrap the jars in a warm blanket until they cool completely.
Bon appetit!
Delicious pickled zucchini for the winter with citric acid without sterilization
It is very successful to use citric acid as a preservative when harvesting zucchini. It gives zucchini a very mild and pleasant taste that many housewives like.
A big plus is that its presence in the marinade allows us to exclude additional sterilization of jars.
You will need:
- 2 kg zucchini
- 4 things. garlic - 4 pcs.
- 1 PC. onion
- sprigs of parsley
- black peppercorns
- 1.5 liters of water
- 100 g sugar
- 20 g citric acid
- 45 g salt
Cooking method:
- Sterilize jars and lids in advance in any way convenient for you
- At the bottom of the jars put greens, pepper
- Peel zucchini, garlic and onions - chop everything coarsely, arrange in prepared jars
- Boil water on fire, add salt, sugar, citric acid
- Gently pour marinade over zucchini in jars, immediately close the lids with a conservation key, no additional sterilization is required
- Wrap jars in a blanket until completely cooled.
Bon appetit!
Preparations for the winter from zucchini take pride of place in my modest culinary site. I carefully collected all the zucchini recipes for the winter over the years from different people to create my collection of proven zucchini recipes.
It is very convenient to open a page in season: and canning zucchini for the winter - recipes with photos in front of your eyes, you just need to buy the right ingredients on the market, and start preserving. Despite the fact that many people consider zucchini preparations for the winter to be “remnants of the Soviet past” and prefer frozen foods, I do not agree with this opinion.
If you cook zucchini for the winter according to proven recipes, then preserving zucchini for the winter is very tasty, especially in winter, and significantly saves time on daily salad preparation. I also freeze zucchini for the winter, I have a freezer up to the ceiling for these purposes. There are nuances in freezing zucchini, and I will tell you how to freeze zucchini correctly in the next article.
Now let's get back to canning zucchini. Sunsets from zucchini for the winter are striking in their diversity, and I am very glad that now the recipes for canning zucchini are much more interesting than during my Soviet childhood. For example, mother and grandmother never preserved adjika from zucchini, lecho from zucchini, mother-in-law tongue from zucchini for the winter or zucchini for the winter in Korean, and no one has ever heard of zucchini jam.
Thanks to the Internet, the hostesses learned what it is to preserve zucchini for the winter - recipes with photos, when each step is photographed and described in great detail. And it is about such recipes for zucchini blanks that will be discussed in this article.
I bring to your attention, dear friends, preparations for the winter from zucchini - the best recipes that I have tested many times, which I hope you will like. All the blanks from zucchini for the winter presented on the page are “you will lick your fingers” recipes. And this is no exaggeration at all!
Friends, what are your favorite zucchini preparations? Please share your successful recipes for preserving zucchini for the winter in the comments!
Zucchini for the winter "lick your fingers"
A simple and tasty recipe for zucchini under the lid, fully justifies its name "you will lick your fingers." It should also be noted that zucchini are prepared for the winter “you will lick your fingers”, without sterilization, which greatly simplifies the process of preparing zucchini for the winter. How to cook zucchini "lick your fingers" for the winter (recipe with photo step by step), you can see.
Zucchini like milk mushrooms
I have one wonderful recipe for you - zucchini for milk mushrooms for the winter. Yes, yes, as a result of pickling and canning, zucchini become similar to mushrooms in taste and density. Such a preparation turns out to be very budgetary and affordable, if it speaks of finance, but very tasty and beautiful, if we evaluate its quality. See recipe with photo.
Spicy adjika from zucchini for the winter
I suggest you cook adjika, but not simple, but squash adjika for the winter. Yes, yes, you can even cook adjika from zucchini, can you imagine? This proves once again how versatile this vegetable is. See how to cook.
Zucchini salad for the winter with cabbage, tomatoes and carrots
Cooking zucchini salad for the winter with cabbage without sterilization. This vegetable appetizer has long been a success in my family and traditionally takes one of the places of honor on the table. Cooking it is simple and fast. It is enough to chop all the vegetables, stew them together, put them in sterilized jars and roll them up using a special machine. See how to cook.
Pickled zucchini for the winter without sterilization per liter jar
Dear friends, at your numerous requests in the comments, I have prepared for you a recipe for marinated zucchini in a liter jar. We will cook zucchini in a liter jar without sterilization - with triple filling, which greatly simplifies the entire canning process. Marinated zucchini for the winter without sterilization are very tasty, juicy and crispy. Herbs and spices make them incredibly fragrant. How to close zucchini in liter jars, I wrote.
Zucchini caviar "Lick your fingers"
So I was wondering what the end result would be. Looking ahead, I will say that the result did not disappoint me at all. Zucchini caviar “You will lick your fingers”, although it is cooked at home, it turns out very similar to the store-bought caviar - the one that was sold during my childhood. Recipe with photo.
Zucchini salad for the winter with rice
I suggest you try to cook a delicious zucchini salad for the winter with rice. It turns out a hearty and juicy appetizer of zucchini, which can be served cold as a salad, or warmed up, and then you get a full-fledged lean stew with summer vegetables. Looking ahead, I will say that this winter zucchini salad with rice is being prepared without sterilization, from simple and affordable ingredients. You can see how to cook zucchini salad for the winter with rice.
Marinated zucchini for the winter without sterilization according to my grandmother's recipe
I cook this recipe for pickled zucchini without sterilization every year. Crispy, moderately salty and spicy with herbs, they are the best match with meat, poultry and fried potatoes. Therefore, fragrant and tasty marinated zucchini for the winter are always in great demand with us. You can see the recipe with step by step photos.
Zucchini salad for the winter with carrots and onions
Looking for a new zucchini salad for the winter? Be sure to check out the zucchini salad for the winter with carrots and onions. It has a fairly simple recipe, inexpensive ingredients, but excellent taste and a very presentable appearance. How to cook zucchini salad for the winter with carrots and onions, you can see.
Zucchini salad for the winter in Korean
Very tasty and spicy zucchini salad for the winter. If you do, you won't regret it! Recipe with step by step photos.
Canned zucchini for the winter with carrots
Zucchini are very beautiful and appetizing, with an interesting spicy taste. Be sure to prepare such a homemade preparation for the winter so that you can enjoy delicious vegetables even in the off season. Recipe with step by step photos.
Tasty adjika from zucchini for the winter
This zucchini adjika has a very interesting taste: quite spicy (thanks to garlic), but at the same time soft and enveloping (precisely because of zucchini). Recipe with step by step photos.
Zucchini jam with lemon
You can see how to make delicious zucchini jam with lemon.
Zucchini lecho from Zinaida Sergeevna
You can see how to cook a delicious and fragrant squash lecho from Zinaida Sergeevna
Zucchini salad for the winter "Teschin tongue"
