• zucchini - 1 kg;
• parsley - 1 bunch;
• salt - 1 teaspoon (without a slide);
• ground black pepper - 1/3 tsp.

For the marinade will need:

• olive oil - 200 ml;
• vinegar 6% - 4 tbsp. spoons;
• honey - 3 tsp;
• garlic - 4 cloves of medium size.

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. Arrange the finished salad in clean jars, sterilize for 30 minutes (for 0.5 liter jars), roll up, cool. Store in a cool place.

For cooking you will need:

• zucchini - 2.5 kg;
• sweet pepper - 1 kg;
• horseradish - 100 g;
• parsley - 5 branches.

For the marinade you will need:

• refined vegetable oil - 300 ml;
• tomato juice - 100 ml;
• sugar - 5 tbsp. spoons;
• salt - 1.5 tbsp. spoons;
• 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 garlic and horseradish, peel, chop 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. Arrange the hot salad 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.

For cooking you will need:

• zucchini - 3.5 kg;
• carrots - 0.5 kg;
• garlic - 4 medium sized heads:
• vinegar - 150 ml.

For the marinade you will need:

• tomato sauce - 500 ml;
• vegetable oil - 200 ml;
• sugar - 8 tbsp. spoons;
• salt - 2 tbsp. spoons;
• ground red pepper (hot) - to taste.

Recipe:

1. Wash the courgettes and cut into cubes, approximately 1.5 x 1.5 cm.
2. Wash the carrots, peel and grate on a coarse grater.
3. Prepare a marinade from vegetable oil, salt, sugar, ground 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.

4. Zucchini salad "Under milk mushrooms"

For cooking you will need:

• zucchini zucchini - 3 kg;
• fresh parsley - 1 bunch;
• fresh dill - 1 bunch;
• garlic - 2 pcs. medium size;
• vinegar 9% - 200 ml;
• salt - 2 tbsp. spoons;
• ground black pepper - 1 tbsp. the spoon;
• sugar - 8 tbsp. spoons.

Zucchini salad "Under milk mushrooms"

Recipe:

1. Wash the zucchini, peel and cut into small slices about 0.5 cm 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 liters of container), roll up and, without wrapping, allow to cool.
6. Store in a cool place.

For cooking you will need:

• zucchini - 1.5 kg;
• bulgarian pepper - 200 g;
• carrots - 500 g;
• garlic - 2 medium-sized heads;
• seasoning for Korean carrots - 2 tbsp. spoons (no slide).

For the marinade you will need:

• refined vegetable oil - 100 ml;
• sugar - 5 tbsp. spoons;
• salt - 1 tbsp. the spoon;
• 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 the 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.

Every housewife knows: in order to cook with pleasure, all the necessary tools must be at hand. And to easily find the necessary blanks in the basement filled with supplies, supply the jars with stickers, and preferably beautiful ones :)

Everything you need for canning can be found in our catalog, which contains the offers of many large online stores. ...

Drain lid for ordinary cans Moskvichka Hostess Light lll-82 49 rbl
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Wire grab for cans Moskvichka 135 rbl
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Covers SKO I-82 Hostess lithograph (EZhK-18), 50 pcs. 199 rbl
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Pouring spoon for glass jars DELLA CASA 325 rbl
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6. Zucchini salad "Three tastes"

For cooking you will need:

• zucchini - 2 kg;
• onions - 500 g;
• garlic - 1 medium-sized head;
• vegetable oil - about 200 ml;
• vinegar 6% - 2.5 tbsp. spoons;
• celery - a small bunch;
• ground black pepper - 0.5 tsp;
• salt - 1 tbsp. the spoon.

Zucchini salad "Three tastes"

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, lay out the zucchini. Fry them on both sides until golden brown and place 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.

7. "Wonderful" salad

For cooking you will need:

• zucchini - 3 kg;
• tomatoes - 1 kg;
• fresh mushrooms (champignons) - 1 kg;
• onions - 500 g;
• vegetable oil - 200 ml;
• dill greens - 2 bunches;
• salt - 2.5 tbsp. spoons;
• ground black pepper - 0.5 tsp;
• vinegar - 200 ml.

Salad "Wonderful"

Recipe:

1. Wash the zucchini and cut into slices about 0.8 cm thick.
2. Salt, 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 onion, 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 l container), roll up, cool. Store in a cool place.

For cooking you will need:

• zucchini - 4 kg;
• onions - 500 g;
• carrots - 500 g;
• mayonnaise - 250 g;
• vinegar 9% - 250 ml;
• vegetable oil - 250 ml;
• sugar - 7 tbsp. spoons (no slide);
• salt - 4 tbsp. spoons (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.

For cooking you will need:

• bell 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 marinadewill need:

• water - 800 ml;
• apple cider vinegar - 300 ml;
• salt - 1 tbsp. the spoon;
• 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. Sterilize jars with a capacity of 0.5 l for 30 minutes. Roll up, cool and store in a cool place.

For cooking you will need:

• zucchini - 2 kg;
• apple juice - 200 ml;
• refined vegetable oil - 200 ml;
• water - 200 ml;
• garlic - 1 large head;
• vinegar - 2 tbsp. spoons;
• sugar - 1.5 tbsp. spoons (no slide);
• salt - 1.5 tbsp. spoons (no slide).

Recipe:

1. Wash the zucchini, cut into thin long slices and place in clean, prepared jars.
2. Peel and grate the garlic on the finest grater.
3. Combine apple juice, water, sugar, salt, vegetable oil, vinegar and grated garlic. Bring the marinade to a boil and pour into jars (0.5 l) 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.

11. Zucchini salad "With a twist"

For cooking you will need:

• young zucchini - 1 kg;
• sweet pepper - 400 g;
• carrots - 200 g;
• plum (not overripe) - 200 g;
• parsley - 1 bunch;
• garlic - 1 large head;
• vegetable oil - 150 ml;
• tomato paste - 2 tbsp spoons;
• vinegar 9% - 75 ml;
• salt - 1 tbsp. the spoon;
• sugar - 5 tbsp. spoons.

Zucchini salad "With a twist"

Recipe:

1. Wash the courgettes and cut into cubes about 1.5 x 1.5 cm.
2. Wash, peel and cut the pepper 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.

12. "Mother-in-law's language" salad

For cooking you will need:

• young zucchini (you can take zucchini) - 3 kg;
• tomato juice - 1.5 l;
• vegetable oil (odorless) - 250 ml;
• tomato paste - 2 tbsp spoons;
• bell pepper - 500 g;
• garlic - 150 g;
• chili pepper - 2 small;
• salt - 3 tbsp. spoons (no top);
• sugar - 10 tbsp. spoons;
• vinegar 9% - 200 ml;
• mustard (ready-made) - 1 tbsp. the spoon.

"Mother-in-law's language" salad

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.

For cooking 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 pouring;
• vinegar 9% - 2 tbsp. spoons;
• salt - 1 tsp (without a 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 in 3 tbsp. spoons to 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 tbsp into each jar (0.5 l) with salad. a spoonful of vinegar, sterilize for 30-35 minutes, roll up.

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

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

People who prefer a creative approach to cooking will enjoy working with zucchini twice: for the winter at home, you can also harvest zucchini by themselves, make caviar, adjika, salad. Exotic lovers choose zucchini jam and candied fruits.

1. Suitable for small size young zucchini with thin skin.
2. Mature vegetables are suitable for caviar, but seeds must be removed.
3. Empty glass jars must be sterilized in all recipes.
4. There is a small psychological secret of delicious zucchini: when preserving, they are laid out in liter jars so that the dish does not "become boring", and its quantity was enough to please the household, but not tire.
5. For salads, enamel dishes are suitable to avoid unwanted chemical reactions with acetic acid.

Calorie content of canned zucchini

Surprising fact: canned zucchini are lower in calories than fresh ones. This is due to the fact that the calorie content of canned vegetables is also determined by the components that make up the marinade - water, sugar, spices.

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

The average nutritional data for 100 grams of canned squash is shown in the table:

Classic zucchini recipe for the winter

Ideal canned zucchini have a balanced flavor, crispiness and keep their shape fresh. The classic recipe has been verified by time and guarantees a successful result. Preparation means sterilization. The finished product yield is 8 liters.

Ingredients

Servings: 20

• zucchini 5 Kg
• water 3.5 l
• salt 5 tbsp. l.
• garlic 10 tooth.
• sugar 4 tbsp. l.
• vinegar 9% 300 ml
• horseradish / black currant leaves, parsley taste

Per serving

Calories: 22 kcal

Proteins: 0.4 g

Fats: 0.1 g

Carbohydrates: 4.9 g

18 minutesVideo Recipe Print

Sterilization of empty cans.

Marinade. Pour vinegar into boiling water with sugar and salt, heat for 3 minutes.

Banking. Arrange the chopped zucchini, herbs, garlic in sterile jars and pour over the marinade.

Sterilization of filled cans in boiling water for 7-10 minutes.

Storage. Tighten the lids, put the cans with the lid down, insulate outside, leave for a day.

Recipe lick your fingers

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

Ingredients:

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

How to cook:

1. Sterilization of empty cans.
2. Training. Red vegetables and garlic are minced until smooth in a blender, the courgettes are cut and mixed with vegetable paste. Spices and oil are added to them.
3. Cooking. The mixture is brought to a boil, then simmer under the lid for 15 minutes. Vinegar is poured in, heated without a lid for another 3 minutes.
4. Banking.
5. Storage. Tighten the lids, put upside down, wrap with a blanket, leave for a day.

Video preparation

How to salt zucchini without sterilization

Harvesting zucchini is a simple matter. Boiling the marinade, boiling filled jars, daily exposure, and can be served at the table. The proposed recipe further simplifies the cooking process: long heat treatment after filling the cans is excluded. However, empty preservation jars still need sterile ones.

Ingredients:

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

Step by step cooking:

1. Sterilization of empty cans.
2. Culinary processing. Pour zucchini with water for 2 hours.
3. Marinade. Add spices, herbs, vinegar to boiling water, heat for 3 minutes and bring to a boil again.
4. Cooking. Boil the sliced \u200b\u200bzucchini in the marinade for 7-8 minutes.
5. Banking.
6. Storage. Close the cans tightly, put the lid down, insulate the outside. Leave for 1 day.

Delicious zucchini preparations for the winter

Salad

The appetizer leaves a pleasant aftertaste, warms up the body and soul.

Ingredients:

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

Preparation:

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

Adjika

Ingredients:

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

Preparation:

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

A spicy zucchini appetizer is a tasty and healthy dish that can be served as a side dish, as a salad, or as an appetizer to vodka. Such an appetizer can be prepared for the winter by the conservation method, or you can whip it up to the table.

There are always a lot of zucchini, especially in the season, so you can buy them at any store. In this case, it is best to use young zucchini. This way you don't have to waste time peeling seeds and peels.

The secret to a successful zucchini spicy snack is to choose your spice. Not everyone loves too spicy dishes, someone loves only a small spice, a kind of aftertaste, and someone takes everything from life, and if a dish with pepper, there should be a lot of it. Experiment, add various hot sauces, peppers and other spices and you will find your original and very tasty appetizer.

How to make a spicy zucchini snack - 15 varieties

So that in winter there is something to treat guests and home, prepare this appetizer.

Ingredients:

• Zucchini - 3 kg
• Chili pepper - 2-3 pcs.
• Garlic - 3 teeth.
• Tomato paste - 400 ml
• Sunflower oil - 200 ml
• Onions - 3 pcs.
• Carrots - 600 g
• Vinegar 5% - 250 ml

Preparation:

The first step is to prepare the vegetables. We clean the zucchini and cut into strips. Cut the pepper into small pieces. Cut the onion into half rings. Peel the carrots and three on a coarse grater .. Dissolve the tomato paste with drinking water, you should get about 1 liter of juice. Fry the carrots and onions in a pan with a little oil. Mix all the ingredients in a deep saucepan. We put it on fire and simmer vegetables for 20 minutes. Add vinegar a few minutes before the end of cooking.

Banks must first be sterilized.

We put the appetizer in the jars and twist.

Serve these zucchini with boiled potatoes, then you can't pull home by the ears.

Ingredients:

• Zucchini - 1 pc.
• Honey - 50 ml
• Garlic - 2 teeth
• Wine vinegar
• Butter

Preparation:

We clean the zucchini and cut into thin slices. Mix honey, half a tablespoon of vinegar, chopped garlic and a spoonful of vegetable oil. Salt a little and mix well. Pour zucchini with the resulting marinade. Finely chop the dill and add to the zucchini. Mix well again and leave for 30 minutes.

Such a colorful tasty snack can be prepared both for a holiday and for every day. Cooking is simple, but troublesome.

Ingredients:

• Zucchini - 3 pcs.
• Tomatoes - 3 pcs.
• Cheese - 100 g
• Garlic - 3 teeth.
• Greens
• Mayonnaise
• Eggs - 2 pcs.

Preparation:

Let's start by preparing all the ingredients. Cut the cheese into slices about 0.5 cm thick. Cut the tomatoes into small pieces. Finely chop the herbs and garlic. Cut the zucchini into slices about 5 mm thick. Beat the eggs with salt and pepper.

Pour flour on a plate, heat oil in a frying pan. Now roll each zucchini plate from the beginning in an egg, then in flour. Fry each zucchini piece on each side for 4-5 minutes. Put a plate of cheese and a slice of tomato on a hot zucchini, having previously greased it with mayonnaise. Sprinkle with herbs and garlic. Pepper. We roll up the rolls. To prevent the rolls from falling apart, you can stab them with a toothpick.

Enjoy your meal.

An abundance of vegetables always adorns the table.

Ingredients:

• Zucchini - 1 pc.
• Onions - 1 pc.
• Carrots - 1 pc.
• Tomato juice - 500 ml.

Preparation:

Preheat a frying pan with oil. Fry onions and carrots on it. Pre-cut the onion into thin half rings, three carrots on a fine grater. Add finely chopped pepper. Then add the zucchini cut into rings. Mix well. Then fill the appetizer with tomato juice.

To prepare tomato juice, you need to peel the tomatoes and twist them with a meat grinder.

Stir the appetizer in a frying pan and add a little salt. Cover and simmer until the zucchini is soft.

We serve a snack to the table.

There is nothing easier than making this salad. Only two ingredients, but the taste is incredible.

Ingredients:

• Zucchini - 2 pcs.
• Canned white beans - 1 can
• Lemon - 1 pc.
• Chilli

Preparation:

Cut the zucchini into small pieces. Then blanch the zucchini in salted water for 2-3 minutes. It is necessary for the zucchini to become soft and acquire a salty taste. Rub the lemon zest with a fine grater. Squeeze the juice out of the lemon. In a salad bowl, mix the beans, zucchini, juice and lemon zest. Salt and pepper, add a spoonful of ground chili. Leave the bacon for 30 minutes in the refrigerator, then fill with oil.

Zucchini is an incredibly healthy vegetable. You can cook them in a variety of ways. Cutlets, salads, soups and more. We are trying to cook a snack.

Ingredients:

• Zucchini - 2 pcs.
• Garlic - 1 head.
• Vegetable oil - 30 ml
• Wine vinegar - 1 tablespoon
• Honey - 50 ml

Preparation:

Peel the zucchini and cut into thin circles. Salt the pieces liberally and mix well. Leave the zucchini for 30 minutes.

In the meantime, let's prepare the marinade. We clean the garlic and pass it through a garlic press. Mix the garlic with oil, honey, vinegar. Mix everything well. Finely chop the celery and stir in the marinade.

Place the zucchini in a colander to drain off the excess juice. Pour the marinade over the zucchini, mix well and leave in the refrigerator for 20 minutes. You can add onions before serving.

An elementary snack from the category of a guest is on the doorstep, when there is no time, but you want to have a tasty meal.

Ingredients:

• Zucchini - 1 kg
• Walnuts - 100 g
• Parsley - 1 bunch
• Garlic - 2-3 teeth.
• Butter

Preparation:

Cut the courgettes into medium pieces. Fry the zucchini in a preheated pan with a little oil. Chop parsley, garlic and nuts finely. Combine butter, nuts, parsley and garlic. Season the fried zucchini with the resulting sauce.

Enjoy your meal.

A very interesting option for serving salad with zucchini. This appetizer can be canned or served immediately after preparation.

Ingredients:

• Carrots - 1 pc
• Pepper - 1 pc.
• Onions - 3 pcs.
• Garlic - 3 tooth.
• Tomatoes - 3 pcs.
• Zucchini - 1 kg
• Dill
• Chili pepper - 1 pc.

Preparation:

Peel the carrots and three on a coarse grater. Cut the onion into small pieces. Peel the chili peppers and cut them into small pieces. Scald the tomatoes with boiling water and peel them. Cut the tomato pulp into small pieces. Finely chop the garlic. Three zucchini on a Korean grater. We clean the Bulgarian pepper from seeds, cut off the stalk and cut into small pieces.

We turn the multicooker into frying mode for 15 minutes. Pour in vegetable oil and send it there, chili peppers, carrots, onions, bell peppers and garlic .. After a specified time, turn off the frying mode and add zucchini, tomatoes, horseradish, spices, salt and pepper. Close the lid of the multicooker and turn off the saute mode for 30 minutes. Then we shift the appetizer into a salad bowl and serve.

This salad can be served hot or cold, it all depends on your preference.

Ingredients:

• Zucchini - 3 pcs.
• Walnuts - 100 g
• Parsley
• Garlic - 2 teeth
• Ground black pepper

Preparation:

Cut the courgettes into small cubes. Salt the zucchini and mix. We leave the zucchini for 30 minutes, so they become soft and release the juice. Chop the walnuts, preferably with a knife. Chopping nuts with a blender, we risk losing the taste in the salad.

When the zucchini is salted, drain the excess juice and dip with a paper towel. We spread the zucchini in a wide-bottomed pan.

Zucchini must be laid out in one layer. If the size of the pan does not allow, then we fry the zucchini in two stages.

Fry zucchini for 5 minutes, then transfer to a salad bowl and mix with herbs, nuts and garlic. Salt and pepper to taste.

Enjoy your meal.

We all love Korean carrots. Someone uses it in salads, while others serve it as a separate snack. Let's experiment with the traditional recipe and add the zucchini to it. Delicious, satisfying and very healthy.

Ingredients:

• Zucchini - 1 kg
• Carrots - 1 pc.
• Sugar - 40 g
• Salt - 60 g
• Coriander - 20 g
• Red and black ground pepper - to taste
• Vinegar - 1 tbsp. l.
• Bulgarian pepper - 1 pc.
• Vegetable oil

Preparation:

Three carrots on a grater in Korean.

In this salad, it is better to use young zucchini where there are no seeds yet.

Cut the zucchini into half rings and add to the carrots. We clean the Bulgarian pepper from seeds and cut off the stalk. Cut the pepper into strips and add to the vegetables.

Mix all the vegetables in a salad bowl, salt and leave for 20 minutes so that the vegetables give juice. Meanwhile, grind the garlic.

After 20 minutes, squeeze the vegetables from the juice and add the garlic. Then add sugar, vinegar, coriander, black and red pepper. Mix everything well. Season the salad with sunflower oil.

This appetizer can be served as a side dish for meat, or it can be eaten as a main course. Delicious and very healthy, it doesn't take a lot of time.

Ingredients:

• Eggplant - 2 pcs.
• Zucchini - 2 pcs.
• Ginger root - 10 g
• Chili pepper - 1 pc.
• Soy sauce - 100 ml
• Lemon - 0.5 pcs.

Preparation:

Cut the eggplants and zucchini into cubes and fry in a wok on each side for 3 minutes. The vegetables should take on a beautiful golden color. After the vegetables are fried, put them in a sieve, let the excess oil drain.

Now let's prepare the dressing. Finely chop the garlic, ginger and chili. Fry in a separate frying pan with 3 tablespoons of olive oil. Fry vegetables for about 3 minutes. The main purpose of roasting is to give the vegetables their juice and smell to the oil. Combine the garlic, ginger, chili, half lemon juice and soy sauce. Mix well, add pepper and salt if desired.

We take out the vegetables from the sieve and put them in a salad bowl, fill them with hot sauce.

Enjoy your meal.

Many people think that a vegetarian diet is boring and monotonous. However, this is a misconception. There are an incredible number of delicious, satisfying and very interesting vegetarian recipes. For example, this appetizer.

Ingredients:

• Zucchini - 3 pcs.
• Carrots - 1 pc.
• Young garlic - 1 bunch
• Celery - 4-5 stalks
• Ginger
• Sesame oil
• Dough - 3 sheets
• Tomato paste

Preparation:

Chop the garlic and celery finely. Cut the courgettes and carrots into small cubes. Fry the carrots in sesame oil, add garlic, celery and zucchini after 3 minutes. Mix everything well, add tomato paste, cumin and ground ginger. Mix well and simmer for 10 minutes.

Set aside a small part of the resulting snack. Divide the rest into pieces of dough. Let's make envelopes out of dough, cover the edges well. Fry the resulting envelopes in oil. The appetizer should be served with the filling set aside earlier.

Enjoy your meal.

A delicious vegetable snack will always decorate your table.

Ingredients:

• Zucchini - 2 pcs.
• Carrots - 1 pc.
• Honey - 1 tsp
• Apple cider vinegar - 1 tsp.
• Butter
• Bulgarian pepper 1 pc.
• Dill
• Parsley
• Basil
• Garlic

Zucchini blanks for the winter take pride of place in my humble culinary site. Over the years, I have carefully collected all the recipes from zucchini for the winter from different people in order to create my own collection of proven recipes for blanks from zucchini.

It is very convenient to open the page in the season: and canning zucchini for the winter - recipes with a photo in front of your eyes, you just need to buy the necessary ingredients on the market and start preserving. Despite the fact that many people consider the preparation of zucchini for the winter to be "relics of the Soviet past" and prefer frozen products, 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 preparation of salads. I also freeze zucchini for the winter, for this purpose I have a freezer up to the ceiling. 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. Zucchini rolls for the winter are striking in their variety, and I am very glad that now the recipes for canning marrows are much more interesting than during my Soviet childhood. For example, mom and grandmother never canned adjika from zucchini, lecho from zucchini, mother-in-law's 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 canning zucchini for the winter is - 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 repeatedly tested, which I hope you will like. All the zucchini blanks presented on the page for the winter are recipes "you will lick your fingers." And this is no exaggeration at all!

Friends, what are your favorite zucchini blanks? Please share your successful recipes for preserving zucchini for the winter in the comments!

Zucchini for the winter "lick your fingers"

A simple and delicious recipe for zucchini under the lid, fully justifies its name "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 cooking zucchini for the winter. How to cook zucchini "lick your fingers" for the winter (recipe with a photo step by step), you can see.

Zucchini like milk mushrooms

I have one wonderful recipe for you - zucchini under milk mushrooms for the winter. Yes, as a result of pickling and canning, zucchini become mushroom-like in taste and density. Such a preparation turns out to be very budgetary and affordable if it speaks of finances, but very tasty and beautiful if you evaluate its quality. See the recipe with a photo.

Zucchini caviar in accordance with GOST as in stores of the USSR

We continue to prepare for winter. We will preserve the very same squash caviar with the addition of mayonnaise according to GOST as in the USSR, which was sold in Soviet stores. I admit, this is one of my favorite zucchini canning recipes. Recipe with photo.

Spicy adjika from zucchini for the winter

I suggest you cook adjika, but not simple, but marrow adjika for the winter. Yes, you can even cook adjika from zucchini, can you imagine? This proves once again how versatile this vegetable is. How to cook, see.

Zucchini salad for the winter with cabbage, tomatoes and carrots

Cooking a salad of zucchini for the winter with cabbage without sterilization. This vegetable snack has long been a success in my family and traditionally occupies one of the places of honor on the table. Cooking is simple and quick. It is enough to chop all the vegetables, stew them together, put them in sterilized jars and roll them up using a special machine. How to cook, see.

Marinated zucchini for the winter without sterilization in a liter jar

Dear friends, according to your numerous requests in the comments, I have prepared for you a recipe for pickled zucchini for a liter jar. We will cook zucchini in a liter jar without sterilization - with triple pouring, 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 aromatic. How to close zucchini in liter jars, I wrote.

Zucchini caviar "You will lick your fingers"

So I wondered what would happen in the end. Looking ahead, I will say that the result did not disappoint me at all. Although the squash caviar “Lick your fingers” is prepared at home, it turns out to be very similar to the store caviar - the one that was sold during my childhood. Recipe with photo.

Zucchini salad for the winter with rice

I suggest you try to make a delicious salad of zucchini for the winter with rice. It turns out a hearty and juicy zucchini appetizer that can be served cold as a salad, or reheated, 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 prepared without sterilization, from simple and affordable ingredients. You can see how to prepare a salad of zucchini for the winter with rice.

Marinated zucchini for the winter without sterilization according to my grandmother's recipe

I cook this recipe for marinated zucchini without sterilization every year. Crispy, moderately salty and spicy from herbs, they perfectly suit meat, poultry and fried potatoes. Therefore, fragrant and delicious pickled zucchini for the winter is always in great demand. You can see the recipe with step by step photos.

Zucchini salad for the winter with carrots and onions

Looking for a new squash salad for the winter? Be sure to check out the winter squash salad with carrots and onions, which has a fairly simple recipe, inexpensive ingredients, but excellent taste and a very presentable appearance. You can see how to prepare a salad of zucchini for the winter with carrots and onions.

Korean-style zucchini salad for the winter

Delicious and spicy zucchini salad for the winter. If you cook it, you will definitely not regret it! Recipe with step by step photos.

Canned zucchini for the winter with carrots

Zucchini turns out to be very beautiful and mouth-watering, 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.

Delicious adjika from zucchini for the winter

This adjika zucchini has a very interesting taste: quite spicy (thanks to the garlic), but at the same time, envelopingly soft (precisely because of the zucchini). Recipe with step by step photos.

Zucchini jam with lemon

You can see how to make delicious zucchini jam with lemon.

Squash lecho from Zinaida Sergeevna

How to cook a delicious and aromatic zucchini lecho from Zinaida Sergeevna you can see

Zucchini for the winter is a great way to preserve all the nutrients and vitamins in zucchini until winter. When you cook zucchini for the winter according to proven and best recipes, preserving zucchini is very tasty and this is perhaps the most real people's favorite among vegetables such as zucchini. To preserve the harvest of zucchini, they make home winter preparations from them, which we will now do. So let's get started!

Zucchini blanks for the winter: "Golden recipes"

Zucchini is a unique product that makes up a large part of winter supplies. Like cucumbers, they practically do not have their own bright taste, which means that with the proper skill, you can cook anything from them. Various salads - both vegetable and with various additives like rice.

You can cook caviar - there are hundreds of recipes: from baked vegetables and raw ones, with the addition of garlic and all kinds of spices. Jams and compotes are prepared from zucchini, they are pickled (like cucumbers and mushrooms), salted.

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 pleasant to open a jar of zucchini salad, or simply spread zucchini caviar on bread. Zucchini season ends quickly, but these delicious vitamin-rich vegetables can be easily stored until spring. The main thing is to choose the right way of preserving the product. You can make zucchini blanks for the winter with a variety of additives.

Winter blanks are useful, but they can also be enjoyable. Remember how the harvesting season usually starts? You need to find recipes that are best tested, prepare cans and other containers, and then slowly buy everything you need and make blanks.

And if you remove the most difficult stage from this list - the search for proven recipes, then the process of preparing winter preparations will be very, very pleasant. Zucchini-based blanks are a healthy and tasty product that is easy to prepare (and very inexpensive). Read the recipes, choose the ones you like and cook for your health!

Korean zucchini for the winter: a recipe and all the secrets

Korean-style pickled vegetables have been etched into memories since childhood. Bright peppery notes have firmly entered our life and have won a large niche in the workpieces.

Korean zucchini for the winter is probably one of the most delicious snacks. It turns out to be spicy, suitable for a festive table, and for a family dinner.

In general, there are many different Korean recipes now. Korean cuisine is one of the most ancient and colorful cuisines in the world. She is characterized by moderately spicy dishes that are enjoyed by many.

In addition, Korean cuisine can be considered one of the most useful, since vegetables and herbs occupy a special place in it and are used in the preparation of almost all dishes. Let's make Korean zucchini for the winter. The most delicious recipe will explain all the details step by step.

Ingredients:

• Zucchini - 2.5 kg.;
• Bulgarian pepper - 0.5 kg.;
• Onions - 0.5 kg.;
• Garlic - 200 g;
• Carrots - 1 kg.;
• Vinegar 9% - 150 ml.;
• Vegetable oil - 1 glass;
• Seasoning for carrots in Korean - 20 g;
• Sugar - 3/4 cup (210 g);
• Salt - 2 tbsp. l.

The Korean-style carrot seasoning gives this appetizer a characteristic taste, the site recommends cooking according to this recipe. Moreover, such an appetizer is not difficult to prepare.

Cooking method:

1. Remove the skin from the zucchini and remove the seeds (if the zucchini is more mature). With young zucchini, everything is easier - you just need to remove the skin. Cut the zucchini into slices. If you want to make crispy courgettes, don't cut them too thin. The thickness of each circle must be at least 1 cm;
2. Bell peppers can be cut into strips, onions into half rings. Carrots can be grated on a special Korean carrot grater or in thin plates using a peeler;
3. We put all the vegetables in a deep bowl. Pass the garlic through a press and add to the rest of the vegetables;
4. Pour in vinegar, add salt and sugar and seasoning for Korean carrots;
5. Heat the vegetable oil and pour the salad with hot oil. Mix well, if you can handle it with a spoon, great. When there are a lot of vegetables and they are cut into larger pieces, it is more convenient to stir by hand. And at the same time, you can knead the vegetables a little to make them softer and juicier;
6. Now you need to give time to this salad to marinate. Cover the dish with salad with a clean towel and leave at room temperature for 3 hours. During this time, the vegetables will secrete juice, marinate and absorb the aroma of seasonings;
7. Mix the salad well and put it in cleanly washed jars. Put the salad jars in a pot of warm water. Bring the water to a boil and sterilize the jars for 15-30 minutes, depending on their volume. Boil the lids separately;
8. We roll up the Korean salad with lids, turn the cans over and cover with something warm.

If you don't have a ready-made Korean carrot seasoning, no problem. Just add ground red pepper and coriander to the salad.

What can you add to Korean zucchini for the winter?

The hit of the additives is juicy and beautiful Bulgarian pepper. For the quantity from our recipe, 3-4 pieces are enough. medium size. Green peppers look great, and red peppers will provide maximum sweetness to the finished salad.

How to make a seasoning yourself?

All spices from the Korean Carrot Set are sold individually in large supermarkets on spice racks. We take out a coffee grinder or mortar and grind it into powder:

• Black peppercorns - 1 tsp;
• Powdered chili pepper (if you like spicy) - on the tip of a knife;
• Coriander seeds - 1 tsp;
• Dried garlic (can be in granules) - 1 tsp.

1. Korean-style zucchini salad will acquire an original taste if you add lightly fried sesame seeds to it;
2. To make the zucchini in the salad elastic and crispy, be sure to squeeze them slightly after rinsing;
3. It is best to stir the ingredients for the Korean-style zucchini salad with your hands;
4. Before you roll it into jars, it makes sense to taste the salad and, if something is missing, then add spices to taste.

Marinated zucchini for the winter: crispy and delicious

The peculiarity of zucchini is that they are combined with any vegetables and, like chameleons, acquire their taste. Therefore, it will not be difficult for the hostess to prepare pickled zucchini to her taste, adding her favorite spices, herbs and vegetables to them.

Spices and herbs transform simple products into an amazing ensemble, aromatic and delicious. Even banal marinated zucchini can be a terrific dish. Especially if you open a jar of vegetables in the middle of a cold winter.

Pickled spicy zucchini can be used as a side dish for any dish. Or prepare them for long-term storage. Many people love zucchini dishes. They are fried, baked, and canned for the winter in different variations.

Marinated zucchini for the winter come out no worse than pickled cucumbers. They turn out to be the same delicious and crunchy.

Therefore, marinated zucchini in winter can be offered to guests for a holiday as a delicious snack or put on the table for a quiet family dinner. Next, consider the simplest recipe for pickled zucchini.

Ingredients:

• Zucchini - 1.5 kg.;
• Garlic - 10 cloves;
• A mixture of peppers - 2 tsp;
• Bay leaf - 8 pcs.;
• Parsley - 1 bunch;
• Carnation - 10 buds;
• Dill - 1 bunch;
• Ground coriander - 1 tsp;
• Vinegar 9% - 80 ml.;
• Sugar - 8 tsp;
• Salt - 4 tsp;
• Water - 1.2 liters.

Cooking method:

1. You can start with greenery. From it, cleanly washed, sent to a colander, during the period that other products will be prepared, all unnecessary liquid will drain;
2. While you can do the marinade. Bring water to a boil for it. Then add bay leaf, spices and spices mixed together;
3. When the mass boils, pour vinegar into the pan;
4. Remove the dishes from the heat, add oil to the hot marinade, stirring well;
5. While the fragrant liquid cools down, you can prepare zucchini, herbs and garlic for pickling;
6. Remove the skin from the zucchini, remove the top peel from the garlic, disassemble it into slices. Cut in small pieces;
7. Since the zucchini are young, they still have miniature, very delicate seeds, they will practically not affect the taste range, so they can not be removed. Cut the whole vegetable into thin strips;
8. Grind greens;
9. Mix the chopped food in a 3-4 liter saucepan, preferably an enamel one;
10. Pour the resulting mixture with the marinade, even if it is not completely cold. When the whole mixture reaches room temperature, it is necessary to put it in the refrigerator for a day;
11. Before placing the pickled zucchini in jars, both containers and lids should be sterilized;
12. Spread out the finished mixture and seal the jars. Now you can put them in a more reliable place, where there is no sun rays and it is quite cool.

Zucchini salad for the winter - step by step recipe

The spicy zucchini salad prepared today is a delicious homemade preparation that is easy to prepare and accessible to everyone. It doesn't take long to prepare it for the winter.

Zucchini salad has a spicy and, at the same time, delicately sweet taste. With the onset of the season of ripe zucchini, there is nothing to do with them: they are stewed, stuffed, fried, added to soups, salads, or served on the table in the form of a casserole.

If in the summer we get everything we need, then with the appearance of cold weather, things are different. In order to please the family with goodies at any time of the year, in the summer it is necessary to prepare a salad of zucchini for the winter. Also, pickled zucchini salad does not lose all its beneficial properties.

Usually, the taste of the finished dish depends on how to prepare a salad from zucchini for the winter. Various spices and other ingredients allow you to achieve any taste - sour, spicy, salty or sweetish.

To preserve zucchini, first prepare a marinade, to which ordinary vinegar, sunflower or olive oil, sugar, salt, as well as garlic and dill are added for flavor. For the salad, along with the zucchini, cut onions and carrots, which are mixed well, poured with ready-made marinade and put on the stove.

Zucchini salads are good because they can be combined with almost any vegetable. Canning with tomatoes and peppers is a great option as a side dish. Zucchini can be cut into strips, slices or cubes, the latter being used in our next recipe.

Ingredients:

• Peeled zucchini - 3 kg.;
• Sweet pepper - 3 pcs.;
• Tomatoes - 1.5 kg.;
• Vegetable oil - 0.5 cups;
• Vinegar 9% - 4-5 tbsp. l .;
• Ground black pepper - to taste;
• Garlic - 100 g;
• Sugar - 1 glass;
• Salt - 4 tbsp. l.

Cooking method:

1. The first stage consists in cutting zucchini into cubes, which in a matter of seconds the kitchen assistants do an excellent job - multi-cutters, food processors, meat grinders;
2. Next, you need to rinse the peppers, after which they are peeled of seeds and again cut into cubes, like the zucchini;
3. 1.5 kg. tomatoes need to be chopped to a liquid consistency. If the presence of tomato skins is unacceptable, the mass is passed through a sieve. To speed up the process of drainage of tomato gruel, stir it gently;
4. Next, you need to prepare the garlic - peel the cloves and then rub on a fine grater or use a blender;
5. The second stage is to prepare cans for preservation. The dishes are sterilized or washed in a dishwasher at high temperatures. You should also take care of the lids - fill them with water and boil;
6. The third stage is the preparation of preservation. Chopped garlic is poured into the tomato gruel, after which the pan is placed on the stove and brought to a boil. During cooking, salt and sugar are added there;
7. While the tomato sauce is boiling, all the chopped zucchini and peppers are added to it;
8. After boiling, vegetable oil and vinegar are poured into the pan, and the salad is left to cook for 40 minutes;
9. At the end of the preparation, add black ground pepper and mix everything well. The salad is laid out in clean jars, rolled up and put down with a lid.

Zucchini caviar for the winter - a simple recipe for squash caviar

Zucchini caviar, which is well stored in winter, is not only a delicious winter snack, but also a great way to process zucchini. There are a lot of recipes for squash caviar: probably as many as there are women in this world.

After all, everyone adds something of their own to the recipe and gets a completely new product to taste. Delicious caviar for the winter from zucchini, cooked according to this recipe, will turn out to be incredibly tasty. It is also amazingly beautiful and will look amazing on the table.

Ingredients:

• Zucchini - 1 kg.;
• Tomatoes - 300 g;
• Onions - 300 g;
• Carrots - 300 g;
• Garlic - 1 head;
• Vinegar - 1/4 cup;
• Sunflower oil - 0.5 cups;
• Ground black pepper - to taste;
• Sugar to taste;
• Salt to taste.

Cooking method:

1. For this recipe, take a 5-liter heavy-bottomed saucepan to place the entire mixture of chopped vegetables;
2. We observe the basic principle of cooking: we lay the harder and denser vegetables first, and those that are soft and quickly cooked last;
3. We put the pan on medium heat, pour in the oil. We wash all vegetables, peel and cut into cubes;
4. Cut the carrots lengthwise into four parts, then cut into small cubes. We send it to a saucepan, in slightly hot oil;
5. Cut the onion and garlic into small cubes and send to the pan;
6. Cut the young zucchini into cubes along with the juicy peel. If you come across an old one, remove the seeds with a spoon;
7. Simmer vegetables over low heat. The carrots become soft and let juice, the onions should become transparent;
8. Put the sliced \u200b\u200bzucchini on top;
9. Peeled and chopped tomatoes follow. As you noticed, we did not put salt on purpose. It gives a large amount of liquid, which we do not need at all;
10. We simmer vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture to a food processor;
11. Grind vegetables with a blender until puree. We got it of a beautiful light brown color, delicate consistency, airy. We put everything back into the pan, and now we will bring it to the desired taste and density;
12. Add tomato paste for color and flavor. Vinegar for acidity and preservation. Ground black pepper for a light bitterness. As well as salt and sugar. Mix everything thoroughly, boil for 5 minutes. If the caviar turned out to be liquid, boil it to the desired density;
13. We lay out hot, in prepared sterilized jars. Close with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After filling the jars, there is always a part of the product left. Let it brew for 15-20 minutes and cool. And now we spread it on a slice of brown bread and eat with pleasure. Enjoy your meal!

Zucchini "Lick your fingers" - delicious preparation for the winter

Lick your fingers zucchini are delicious and easy to cook.

Ingredients:

• Peeled zucchini - 3 kg.;
• Tomatoes - 0.5 kg.;
• Bulgarian pepper (red, sweet) - 1 kg.;
• Garlic - 2 heads;
• Chili pepper - 2 pcs.;
• Refined oil - 1 glass;
• Vinegar 9% - 0.5 cups;
• Sugar - 1 glass;
• Salt - 2 tablespoons

Cooking method:

1. Chop the zucchini coarsely (this is necessary so that the zucchini does not boil in the process);
2. We turn tomatoes and peppers in mashed potatoes with a blender or a meat grinder, put in a saucepan, pour salt, sugar, pour oil there, put chopped garlic (you can turn it in a meat grinder or blender together with tomatoes and pepper). The mixture must be mixed well;
3. Put the zucchini in a saucepan with a vegetable mixture, mix well, cover with a lid and put on medium heat;
4. When the mixture boils, you need to leave it on the stove for another twenty minutes (in the event that the mixture boils too much, then you need to make the fire smaller);
5. Then put the vinegar, mix it, heat it up for two minutes and put it in the jars (previously sterilized), then roll it up.

Zucchini like milk mushrooms: a step by step recipe for the winter

Making homework for the winter is a real art. After all, you need not only to make vegetables tasty and unusual, but also to preserve all the useful properties in them. Zucchini like milk mushrooms is a recipe for the winter that will surprise you with its simplicity. Vegetables are very satisfying, aromatic, with a refined aftertaste.

Ingredients:

• Zucchini - 1.6 kg.;
• Vegetable oil - 130 g;
• Vinegar 9% - 0.6 cups;
• Garlic - 6 cloves;
• Ground pepper - 1 tsp;
• A mixture of dill with parsley - 70 g;
• Sugar - 2.5 tbsp. l .;
• Iodized salt - 1.5 tbsp. l.

Cooking method:

1. Rinse the zucchini thoroughly in cool water, free from the peel and core. It is necessary to carefully cut out all the bones, otherwise the effect of the milk mushrooms will not be achieved;
2. Chop the zucchini into oblong slices;
3. Free the garlic from the husk, cut into squares;
4. Rinse the dill and parsley in cool water, chop finely;
5. Mix zucchini wedges with salt, pepper, granulated sugar, garlic and chopped herbs. Pour in vinegar and oil. Stir gently. Place in a shaded place for 6-7 hours;
6. Rinse, wipe and sterilize jars with lids;
7. Put the cooked vegetables in jars, pour the resulting liquid on top. Cover tightly with lids and place in warm water so that it covers the hanger of the jar. Sterilize for 6-7 minutes;
8. Roll up the cans, turn them upside down and place them on a flat surface. Top can be covered with a warm blanket;
9. So we prepared the zucchini as milk mushrooms for the winter. After the jars have cooled down, it is recommended to place them in a cellar, basement, or any dark place.

The product can be served as a cold appetizer or as a side dish for meat, poultry, sea fish.

Awesome zucchini (like mushrooms) for the winter - very tasty

Let's prepare zucchini like mushrooms - an unusually aromatic and very tasty vegetable snack. And in fact, in this form, tender, but elastic pieces of zucchini are somewhat reminiscent of mushrooms.

A lot of garlic and dill make the preparation even more interesting, and the marinade, balanced in taste, turns out to be pleasant and not too spicy. Be sure to prepare the zucchini like mushrooms for the winter - it's a great snack, especially with hot potatoes.

For pickling, extremely young, strong zucchini are suitable, with still green skin and small, barely formed seeds. They go well with garlic and fresh dill, especially aromatic in early summer.

A roll is prepared according to the principle of a salad, that is, first all the ingredients are cut, then seasoned with spices, vinegar and oil and infused for several hours until they give a lot of their own juice.

After that, all that remains is to sterilize the jars, let them evaporate under the blanket, and you can send them to storage in the basement, where the marinated zucchini for the winter will calmly stand until the next harvest.

Ingredients:

• Zucchini - 3 kg.;
• Carrots - 3 pcs.;
• Dill - a bunch;
• Parsley - a bunch;
• Garlic - 2 heads;
• Vegetable oil - 100 ml.;
• Vinegar 9% - 100 ml.;
• Ground black pepper - 1 tbsp. l .;
• Sugar - half a glass;
• Salt - 2 tbsp l.

Cooking method:

1. First, let's prepare the zucchini: they need to be washed, peeled and cut into large pieces or cubes;
2. Young zucchini are much better suited for this recipe. If you have overripe zucchini, then you need to remove large seeds from them;
3. Next, the carrots need to be washed, peeled and cut into thin slices;
4. Prepare the garlic: it needs to be peeled and cut into small cubes (you can use a knife or use a grater, press);
5. We turn to dill: it needs to be washed, dried from excess liquid and cut;
6. We take parsley and, like dill, wash, dry and chop;
7. After all the ingredients are cut, take a convenient saucepan and pour the zucchini, carrots, garlic, parsley and dill into it;
8. Add half a glass of sugar, two tablespoons of salt and one tablespoon of ground black pepper to the vegetables in the pan;
9. After that, add one hundred grams of vegetable oil and 100 g of 9% vinegar. Mix all ingredients thoroughly;
10. When all the ingredients are well mixed, cover them with a lid and leave to marinate for 3 hours;
11. After the vegetables have been pickled, they must be laid out in the jars to the top, the juice from the vegetables remaining in the pan must be poured into the jars;
12. Let's move on to sterilization. Pour water into a saucepan, put cans (the water should not reach the top of the cans a little, so that it does not get into the cans during boiling), covered with lids, and put on fire. Sterilize jars for 15 minutes (after boiling water in a saucepan);
13. After 15 minutes have passed, you need to get the jars out of the pan and roll up the lids;
14. Turn the rolled up jars upside down, make sure that no juice flows out of them: they must be tightly closed. Next, cover the banks with a blanket for a day.

Awesome mushroom-flavored zucchini for the winter - ready: you need to store them in a cool, dark place. Zucchini prepared in this way will become an original and savory appetizer that can be served with potatoes or meat dishes.

Fried zucchini for the winter: a step-by-step recipe for cooking

Fried zucchini is a favorite dish of many, therefore, as soon as the first vegetables appear, every housewife tries to cook it. The blank will allow you to enjoy it even in winter.

But their own zucchini in the garden is only in the summer, but what if you want to eat zucchini all year round? The answer is obvious to everyone - fried zucchini for the winter, lick your fingers, how delicious!

And you can find a lot of recipes. We hope that this golden recipe and advice on how to close fried zucchini for the winter will be useful, and each of you will choose the most delicious recipe for yourself and your loved ones.

Ingredients:

• Zucchini - 1 kg.;
• Garlic - 1 head;
• Dill or parsley greens - a bunch;
• Vegetable oil - 100 ml.;
• Vinegar 9% - 50 ml.;
• Salt to taste (15-20 g).

Cooking method:

1. For this blank, it is better to take long and thin zucchini so that the circles are the same. Wash the vegetable, wipe it with a kitchen napkin and cut it into centimeter-thick circles;
2. Rub each circle with salt and leave for 15 minutes;
3. Lubricate the pan with vegetable oil, heat it up well and put the zucchini in one layer. Fry until golden brown, then turn over and brown on the back. If necessary, add oil during cooking;
4. Rinse the greens, dry and chop finely. Free the garlic from the husk, chop it through a press. Bring the oil to a boil, cool and combine with herbs;
5. Pour a little oil with herbs into each clean, sterile jar and fill with fried zucchini, sprinkling each layer with garlic. We tamp so that there is oil on top;
6. Pour in vinegar. Cover with lids and sterilize in a wide saucepan for half an hour. We roll up the cans and cool.

The blank can be done in another way. To do this, dip the zucchini circles in oil and herbs and put them in a jar, tamping them tightly.

Ankle Bens salad from zucchini for the winter: a recipe

Many people remember from childhood the taste of the "Ankle Bens" salad made from zucchini. It goes well with various dishes, and the delicate vegetables that make up it just melt in your mouth.

Modern housewives still make Ankle Bens salad from zucchini for the winter to enjoy its great taste. There are several known recipes for preparing such a dish, each of which uses a specific set of ingredients. The hostess has to choose a combination of vegetables and seasonings for the squash salad to her taste.

Meat dishes and poultry are in harmony with a salad from zucchini called Uncle Bens. It has an original sweet-sour aftertaste with a sharp edge.

The Ankle Bens zucchini salad is rich in vitamins as it uses fresh vegetables. It will enhance the taste of meat and will also go great with fried potatoes. Ankle Bens Zucchini Salad will make your winter evenings more enjoyable.

Ingredients (for 4.5 liters of finished product):

• Zucchini - 2 kg.;
• Tomatoes - 2.5 kg.;
• Bulgarian pepper - 1 kg.;
• Garlic - 200 g;
• Vinegar 9% - 50 ml.;
• Vegetable oil - 200 ml.;
• Sugar - 200 g;
• Salt - 40 g.

Cooking method:

1. Prepare vegetables, peel the zucchini and garlic, remove the seeds from the pepper, remove the seals from the tomatoes in the area of \u200b\u200bthe stalks;
2. Cut the tomatoes into regular slices and mince them;
3. Cut the zucchini into small cubes and put them in a cauldron;
4. Mix the tomato mass with salt and sugar, vegetable oil;
5. Pour the tomato paste over the zucchini and put on fire;
6. Simmer over low heat, not forgetting to stir, for half an hour;
7. Cut the pepper into small squares;
8. Add pepper to zucchini and simmer for another quarter of an hour;
9. Crush the garlic cloves with a special press;
10. Add garlic to vegetables, pour in vinegar;
11. After extinguishing for another 5 minutes, remove the saucepan with salad from the stove and place in sterilized jars;
12. Roll up the cans with metal lids using a special key, turn over and leave to cool. There is no need to cover with anything, since the vegetables have undergone sufficient heat treatment.

After the cans have cooled down, all that remains is to put them in the pantry. This salad resembles a thick sauce with pieces of vegetables - zucchini and pepper. It has a pronounced garlic taste and aroma and belongs to spicy snacks.

Marinated crispy zucchini for the winter. Surprise your friends!

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