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Winter zucchini preparations: homemade recipes. Zucchini preparations for the winter - the most interesting recipes Zucchini caviar with mayonnaise for the winter

Zucchini was the second bread for the disappeared tribes of North American Indians. They probably knew many ways to prepare dishes from long-lasting zucchini. Unfortunately, these recipes are not available to us at the moment. But other delicious zucchini dishes appeared: our housewives mastered recipes for caviar, solyanka, salads, stuffed zucchini, and also learned how to make jam, “turn” zucchini into pineapples and mushrooms. Asian and Mediterranean-style zucchini recipes are in every woman's cooking notebook because they are common in foreign cuisine. This vegetable is happily prepared for future use in different ways.

Now, in order to save precious time, let’s just remember the most interesting recipes, and while the zucchini harvest season is in full swing, we’ll try to stock up on delicious dishes to the maximum. After all, zucchini is a valuable and low-calorie product, and in the summer it is also the most budget-friendly option for tasty, varied preparations for the winter.

Zucchini preparations for the winter - main technological points

Since the article will discuss all kinds of dishes and preparation methods, we will focus on two general issues relevant to all types of preservation: the choice of fruits and the basic properties of the product, which are influenced by the biochemical composition of zucchini and methods of culinary processing.

Zucchini of any variety are suitable for canning, including zucchini and squash, which also belong to the pumpkin family and have similar taste and culinary properties. The neutral taste of delicate fiber combines harmoniously with any ingredients. For preparing salads, appetizers, assorted vegetables with zucchini, it is preferable to select “young” fruits, at the moment when the process of seed formation inside the fruits is just beginning. Such vegetables contain more vitamin C and less coarse fiber.

At the stage of biological maturity, zucchini and zucchini become less juicy, the flesh becomes coarser, and the skin, which contains the largest amount of useful substances, becomes so hard that it has to be cut off. But in ripe fruits, the concentration of pectin is much higher, and it is a natural preservative, known in the food industry as the additive E-440, which increases the shelf life of products.

It is easy to cook from zucchini: their absolutely neutral taste allows you to use any additional ingredients, seasonings and spices, as well as sugar, honey, fruit - to make jam or jam. Juicy fruits in combination with zucchini do not have to be boiled for a long time, since the pectin they contain binds the juices of other vegetables and fruits. If sterility conditions are observed during canning, some zucchini preparations do not need to be pasteurized. It is important to take into account the biochemical properties of pectin.

Remember! During prolonged heat treatment, pectin is destroyed, losing its gelling properties. Also, you should not add a large amount of acid to zucchini preparations if you need to thicken the dish - a high concentration of acid neutralizes the effect of pectin.

Acetic, citric, and malic acid are also preservatives present in peppers, tomatoes and almost all vegetables that are part of zucchini preparations. These acids are added to preparations taking into account the natural taste of vegetables, and when canning vegetables rich in pectin, its interaction with acids should also be taken into account.

Salt and sugar are also natural preservatives that affect the taste of vegetables and the properties of pectin, but, unlike acids, they enhance its astringent effect. In addition to the listed natural preservatives, many spices, spicy roots and leafy vegetables have antiseptic and antimicrobial properties. Therefore, winter zucchini preparations are perfectly stored even at room temperature.

The nostalgic recipe, which began the introduction of zucchini into the range of homemade preparations throughout the post-Soviet space, opens the list of the most popular dishes. Both in industrial production and in home cooking, the most popular preparation has many cooking options. We will choose the most optimal, classic method, without adding tomato paste, mayonnaise and other original additives. Having mastered this recipe, each housewife can then easily change it to her taste.

Ingredients:

Zucchini 2 kg
Onion 1 kg
Red carrots 1 kg
Purified vegetable oil 200 ml
Table vinegar 100 ml
Ground coriander, red and black pepper - to taste
Turmeric powder – 4 g.
Sugar, salt - to taste
Water 500 ml

Preparation:

Wash, peel and chop the onions and carrots. Fry separately in a deep frying pan with vegetable oil. When frying carrots, add 2-3 tablespoons of sugar - it will add brightness and a pleasant caramel taste to the vegetable.
Transfer the fried vegetables to a thick-bottomed saucepan.
Fruits at any stage of maturity are suitable for squash caviar, but the skin and seeds of overripe squash must be removed. Cut the prepared vegetables into cubes, sauté in a frying pan until soft and a light golden crust appears. Don't forget to add oil. If the fruits are not juicy enough, add water.
Transfer the zucchini to the onions and carrots. Place the pan over low heat. To prevent the vegetables from burning, add water, cover with a lid and simmer for 20 minutes.
Stir the caviar during the stewing process.
Add sugar, salt and spices. Please note that turmeric powder is an excellent natural antiseptic, which has a slight characteristic odor and colors the dish in a bright yellow color. This root is very appropriate in squash caviar, and its antiseptic properties greatly facilitate the storage of the product.
Grind the hot mass to a puree using a blender, simmer for another 5 minutes. Add vinegar to the finished dish, stir, and immediately remove the pan from the stove: after adding vinegar, do not heat the caviar so that the alcohol contained in the vinegar does not evaporate and so that the acid does not destroy the pectin.
Pack in sterile heated jars. Seal and invert immediately.

Note! Ready caviar when hot has a slightly liquid consistency, and after cooling it thickens. Do not try too hard to evaporate the moisture from the product, so that when packing into jars, the caviar evenly fills the container without leaving air bubbles.

A good and easy-to-prepare winter appetizer is pickled zucchini. In addition, such preparation in a classic marinade can replace cucumbers in salads and vinaigrettes, and various additions of spicy ingredients (cumin, coriander, cloves, zest) will make each jar of pickled zucchini unique.

Ingredients for 1 jar (1 l):

Water 0.5 l
Salt 8 gr.
Sugar 15 gr.
Table vinegar 30 ml
Zucchini 700 gr.

Spicy additives - to taste:

Peppercorns (black and allspice)
Carnation
Coriander, dill, mustard seeds
Laurel, currant, cherry leaves
Horseradish root, parsley, celery, ginger
Hot peppers

Preparation:

Place the prepared spices on the bottom of a sterile container.
Wash young zucchini or small zucchini. Cut into circles, 1 cm thick. Place the pieces tightly in a jar.
Boil water and dissolve salt and sugar in it.
Fill the zucchini with hot solution (95-98 ° C). Vegetables should be completely covered with water.
Cover with a lid and pasteurize the jar in boiling water for 20 minutes, and then immediately seal. Cooling is air.

Try replacing water with tomato juice or sauce to get a tasty and original side dish for winter meat dishes.

Real pineapples still remain a tempting exotic in our area, but sometimes you want to prepare an original salad with pineapples or treat your loved ones with a delicious dessert. The proposed recipe differs from most options scattered on the Internet - there is no vanilla in the list of ingredients. Agree that the smell of vanilla is not appropriate in a salad with chicken and pineapple. And real pineapples do not smell like vanilla - their aroma is more reminiscent of strawberries and citruses.

Ingredients:

Large zucchini 2 kg
Pineapple juice 1.5 l
Lemon juice (fresh) 150 ml
Sugar 200 gr.

Preparation:

For this recipe, choose ripe and large fruits, so that their diameter is the same as that of small pineapples. Wash, peel, cut into rings, removing the core with any notch of suitable diameter.
Make a thin syrup from juice and sugar. Don't forget to remove the foam!
Blanch the prepared rings for 5 minutes in the prepared syrup, place in sterile, hot and dry jars. It may not be sterilized.

Secrets of an experienced housewife! To make the “pineapples” look bright and appetizing in the tank, add a pinch of saffron and orange zest to the syrup. Boil the syrup until it turns a rich yellow color, then strain and continue to blanch the fruit.

Grind the cut-out pineapple centers into a pulp, place them in small bags and freeze - in winter, use the puree as a rejuvenating and firming face mask, defrosting the bags one at a time, as needed, and applying the mixture to your face for 20 minutes.

As mentioned above, zucchini has a neutral taste and contains pectin, which means that when combined with oranges and other juicy fruits, they acquire a similar taste and smell. In addition, pectin will save the housewife from the tedious and lengthy process of making jam, and the syrup will be so thick that such jam will even be useful for filling in pies in winter.

Ingredients:

For sugar syrup:
water and sugar, in equal parts, 500 g each;
citric acid 4 gr.
Oranges 1.5 kg
Zucchini 1 kg

Preparation:

Make a thick syrup from water and sugar: a drop should solidify on the saucer. To prevent the syrup from becoming sugary, add citric acid when cooking.
Place orange zest, peeled orange slices and peeled zucchini, cut into half rings, into the hot syrup. The shape of cutting the fruit can be changed as desired.
Boil oranges and zucchini in syrup for 20 minutes over low heat. Pack hot into jars.

If you want to get a thicker jam, similar to marmalade, the cooking process can be repeated 3 times, allowing the jam to cool completely. But in this case, the zest must be added at the end of cooking in order to preserve the aroma - the essential ones evaporate when heated.

For those who love mushrooms, but know that this food is heavy and unhealthy, a recipe for zucchini caviar with mushroom flavor is suitable. There are indeed mushrooms in this recipe, but only to create the illusion of a mushroom dish, and the main ingredient is a dietary vegetable from the pumpkin family.

Ingredients:

Zucchini 1.8 kg
Onion 600 gr.
Vegetable oil, deodorized 300 ml
Mushroom seasoning 20 gr.
Dried porcini mushrooms (powder) 50 gr.
Ground black pepper 10 gr.
Table vinegar 75 ml
Salt to taste

Preparation:

Wash the vegetables, peel and cut into small cubes.
Fry in a frying pan until golden brown in vegetable oil. Add pepper, seasoning, chopped porcini mushrooms. If necessary, add salt. At the end of simmering, add vinegar and stir.
Warm up sterile jars. Pack hot caviar into jars and seal immediately. Pasteurization time for 0.5 liter jars is 30 minutes.

Cooking tips!

If desired, you can add chopped dill and carrots to the dish.
For this dish, choose zucchini with firm flesh that is not overripe.
If you have free time and a lot of patience, you can surprise your guests or loved ones with an unusual cut of zucchini for mushroom-flavored caviar. Mushrooms are often cut into slices - cut the zucchini into slices lengthwise, and then use a mushroom cookie cutter to squeeze out shaped pieces from the pulp. Watching the surprise of guests trying such a treat is very interesting!

The following recipe for zucchini preparation is an analogy of the spicy Caucasian appetizer made from eggplant. These vegetables have no botanical similarities, but the tangy dressing makes their differences completely invisible.

Ingredients:

Zucchini 3 kg
Red hot pepper 2 pcs.
Garlic 150 gr.
Vinegar 9% 180 ml
Salt 30 gr.
Parsley and cilantro 100 gr.
Oil for frying

Preparation:

Cut the prepared zucchini into slices. Fry until golden brown.
Grind the garlic, pepper into a paste, chop the herbs. Combine the ingredients, add vinegar and salt. Stir.
Place the fried zucchini in jars, coating each layer with spicy dressing.
Place jars filled up to the shoulders in boiling water. Pasteurization time for jars with a capacity of 0.5 liters is 20 minutes.

The second option for a spicy snack could be a set of vegetables: baked tomatoes, carrots and zucchini. Vegetables can also be grilled instead of frying.

Let's be honest, Asian cuisine is not for everybody. Not every gourmet will agree to put their digestive system to the test because of the peculiar spicy dressings. But you don’t need to do this! It is enough to adjust the amount of hot spices to taste, while maintaining the style of Korean cuisine, which has found many fans in the CIS, thanks to simple technology, extravagant dressing and a cheap, affordable set of vegetables.

For a spicy and fresh zucchini salad, in Korean, you will need a special grater and shredder and improvisation - each housewife will determine the number of components and spices independently, based on the family’s taste preferences.

Ingredients:

Carrot
Salad pepper
Onion
Zucchini
Garlic

For the spicy dressing:

Chili pepper (or cayenne), powder
Sugar
Roasted sesame
Mustard seeds
Soy sauce
Vinegar
Vegetable oil

Special cooking tips! The volume of table vinegar (9%) should be at least 3% of the total mass of the workpiece. Otherwise, the salad will have to be sterilized, and heat treatment of vegetable salads contradicts the basic principle of their preparation. Balance the taste of the dressing so that salt, sugar, pepper and acid are felt equally - this is the basic principle of Asian cuisine. Don't forget to pay attention to the beauty of the cut.

Preparation:

Chop all prepared vegetables into thin and long strips.
Combine them in a container that is resistant to oxidation. Add chopped garlic.
Boil water, add salt and sugar, mustard, sesame seeds. Then cool to room temperature and add the rest of the dressing ingredients.
Carefully add the hot peppers, in parts, to the dressing last.
Pour the marinade over the vegetables and pack the finished salad into jars. It is preferable to store the workpiece in the basement or on the top shelf of the refrigerator.

If you absolutely don’t have time to preserve zucchini, then simply cut them into cubes, circles, plates, strips - for all the dishes that you often prepare, and freeze them. It will come in handy!

Zucchini “Chili Rings” for the winter video

Zucchini is a healthy plant product for the human body. Everyone is familiar with the taste of winter preparations based on this vegetable. Simple marinated pieces or caviar are simply delicious. What can be made from zucchini for the winter? Various vegetable salads, pickles, combining with tomatoes, sweet and hot peppers, eggplants, carrots and other vegetables. When preserved, zucchini becomes crispy, aromatic and juicy. Not all housewives can boast of golden recipes for preparing zucchini for the winter. We invite you to consider them.

Pickled vegetables

The combination of peppers and zucchini makes a healthy and nutritious snack. The ingredients completely retain vitamins and other substances. The salad turns out aromatic and unusual in taste.

Products:

zucchini - 3 kg;
sweet colorful peppers - 2 kg;
apple juice - 1.4 l;
onion - 1 kg;
water - 2 l;
lemon - 6 fruits;
mustard grains - 10-15 g;
granulated sugar - 220 g;
fresh dill - 100 g;
rock salt - 25 g.

You need to do this:

Rinse the main ingredient, cut off the skin in a thin layer and remove the seeds, chop into medium-sized cubes.
Wash the sweet pepper, remove the stalk, seeds and white partitions. Cut into strips.
Peel the onion heads and chop into half rings.
Rinse the lemon, cut each fruit into 2 parts and squeeze the juice into a separate container where the marinade will be prepared. Add canning salt, sugar, apple juice and liquid.
Put on fire, after boiling, add vegetables and boil again. Remove the container from the stove.
Rinse fresh dill, dry and finely chop.
Wash the jars with soap and sterilize. Place 1/2 teaspoon of mustard seeds, dill, vegetables and dill on the bottom. Pour hot brine into jars.
Roll up tightly, turn over and leave to cool. Zucchini salad for the winter according to a delicious recipe is ready. It is recommended to store in a cool place.

Appetizer “Like mushrooms”

Zucchini canned in a special marinade tastes like mushrooms. Many people like this unusual salad. The preparation is simple: chop, combine and leave for a certain time, spread out and sterilize. Using this principle, you can cook squash and zucchini. The appetizer is served as a separate dish or as a side dish to the second dish. Let's figure out how to cook zucchini for the winter.

Products:

zucchini - 1.5 kg;
fresh herbs - 100 g;
garlic - 5 cloves;
rock salt - 30 g;
granulated sugar - 10 g;
oil - 80 ml;
table vinegar - 60 g;
ground pepper to taste.

Procedure:

Rinse the vegetable. If the fruits are young, then there is no need to remove the seeds and peel. Otherwise, in order not to spoil the taste of the finished dish, you should clean it. Chop into medium-sized cubes and place in a convenient, capacious container.
Remove the peel from the garlic cloves. Rub into thin strips. Wash and cut the greens. Place in a container with the main vegetable, add salt, granulated sugar and pepper, pour in oil and acid. Stir, cover and leave in a warm place for 2 hours, stirring regularly.
Meanwhile, wash glass jars with soap and heat in the oven until completely dry at a temperature of 100 degrees.
Place the prepared spice-vegetable mixture tightly into a container and distribute the juice evenly. Cover and sterilize for 25 minutes after the liquid boils in the pan.
Carefully remove the containers and screw tightly. Turn over and leave to cool. Zucchini with garlic for the winter, clean the cellar.

Advice! The snack will be stored at room temperature, then before rolling you need to add 1/2 tablet of acetylsalicylic acid.

Vegetable mix

Ready-made multi-colored jars are perfect as decoration for any feast. The set of vegetables can be varied depending on taste desires. Instead of sweet pepper, you can use hot pepper. Then canned vegetables turn out piquant. Pairs perfectly with meat and vegetables. We invite you to consider one of the best recipes for preparing zucchini for the winter.

Products:

carrots - 150 g;
onion - 140 g;
zucchini - 1.5 kg;
bell pepper - 170 g;
squash - 2 pcs.;
cherry - 550 g;
garlic - 80 g;

Marinade (brine):

clean filtered liquid - 1 l;
laurel - 8 leaves;
allspice peas - 1.5 tbsp;
rock salt - 20 g;
granulated sugar - 60 g;
vinegar essence - 1 tsp;
oil - 40 ml;
cloves - 7 inflorescences;
simple peppercorns - 2 tsp.

Operating procedure:

First of all, it is worth preparing all the products: rinse, clean as necessary. Cut squash, zucchini, carrots in a convenient way - into circles, cubes or shapes. The last option, of course, will look much more original.
Make a cross-shaped cut in the area of the stem of the tomatoes so that during canning the fruits do not burst and spoil the appearance of the snack.
This amount generally takes about 2 liters of water, so the specified amount of spices must be multiplied by 2.
Pour liquid into a saucepan, add salt and sugar. Bring to a boil and cook until the bulk ingredients are completely dissolved. Remove from heat and pour in acid.
Place two types of peppercorns, bay leaves, cloves and chopped garlic on the bottom of pre-treated jars.
Carefully arrange the vegetables and fill the containers with hot marinade. Cover and sterilize for a quarter of an hour.
Roll up tightly and turn over. After cooling, remove to a cool place.

Appetizer “Spicy zucchini”

You can cheer up if you open a jar of bright zucchini snack on a cold winter evening. It's quick and easy to prepare. This vegetable delicacy looks great on a holiday table or will decorate a second course. The recipe for delicious zucchini for the winter can be modified: made more spicy or vice versa.

Products:

zucchini - 1.7 kg4
garlic - 80 g;
granulated sugar - 150 g;
oil - 130 ml;
fresh herbs - 25 g;
tomato paste - 250 g;
rock salt - 20 g;
table vinegar - 100 ml.

We do this:

Rinse the zucchini. If necessary, remove skins and seeds. Young fruits are not cleaned. Chop into medium-sized cubes or crowbars.
Place the vegetable in the pan. Place on the stove, turn on low heat and simmer for no more than 5 minutes with the lid closed.
Add salt for preservation and granulated sugar. After complete dissolution, add concentrated tomato paste, acid and oil. Stir gently.
Simmer the appetizer until the vegetable is soft. Rinse the greens, dry and chop finely. Peel the garlic and chop it. Add the prepared ingredients and continue cooking for another quarter of an hour.
Place the zucchini with tomato paste in jars, seal it tightly for the winter and put it in the cellar after cooling.

Vegetable salad with mayonnaise

The combination of carrots with zucchini and mayonnaise turns out to be original and unusual. The appetizer is a real treat for gourmets and connoisseurs of canned goods. Many housewives recommend frying vegetables, but this is at your discretion. The recipe for zucchini snacks for the winter is simple and understandable even for beginners.

Products:

mayonnaise - 250 g;
carrots - 550 g;
oil - 1 glass;
zucchini - 4.3 kg;
onion - 550 g;
ground pepper to taste;
table vinegar - 270 ml;
granulated sugar - 150 g;
rock salt - 80-90 g.

Cooking procedure:

For cooking, you are allowed to take any squash fruit. Overripe ones must be peeled and seeds removed. This is required so that the pulp does not remain hard and tasteless.
Chop the prepared main ingredient into strips. For ease of slicing, it is recommended to use a vegetable salad grater.
Peel the carrots and onions, rinse and chop them in the same way as zucchini.
Place the prepared ingredients in a deep bowl, add salt, pepper, sugar, acid, oil and mayonnaise sauce.
Wash the jars thoroughly with soap and dry in the oven. Place the resulting mass in a container and sterilize for 40 minutes after the liquid boils in the pan.
Carefully remove the winter squash with mayonnaise, roll it up hermetically and turn it over. Cool and store in the cellar.

Spicy-sweet preparation

The mustard marinade gives the appetizer a subtle, spicy aroma. Perfect for decorating a holiday table, lunch or dinner. Pairs with meat, vegetables and poultry. Only young fruits are suitable for canning.

Products:

clean filtered water - 700 ml;
table vinegar - 80 ml;
zucchini - 0.95 kg;
laurel - 4 leaves;
mustard - 1 tsp;
allspice - 4-5 peas;
rock salt - 10 g;
granulated sugar - 20 g;
garlic - 5 cloves.

Spicy-sweet preparation

Rinse the main ingredient, blot off excess moisture and cut into cubes.
Wash the jars with soap and sterilize in any convenient way. Boil the lids.
Peel the garlic, rinse and cut each clove lengthwise into 2 parts. Place an aromatic vegetable, bay leaves, and pepper on the bottom of each container. Place the chopped zucchini tightly.
Pour the required amount of water, mustard, non-iodized salt, granulated sugar and acid into the pan. Cook until the ingredients are completely dissolved.
Fill containers with contents and cover. Let it sterilize for a quarter of an hour after boiling.
Carefully remove and seal tightly, turn over and check whether the brine flows out from under the lid. Turn over and wrap in a warm blanket. After cooling, remove the spicy zucchini to the cellar.

Zucchini baked in the oven

It is not necessary to bake prepared vegetable slices. They can be fried in a frying pan. You can use any spices - chili, mint leaves, thyme, garlic, etc. For those who do not have the opportunity to get fresh herbs, you can replace them with a mixture of dried Provençal herbs.

Products:

olive oil - 100 ml;
filtered water - 200 ml;
zucchini - 0.6 kg;
apple cider vinegar - 45 ml;
garlic - 3 cloves;
chili pepper - 15 g;
Provencal dry herbs - 1 tsp;
rock salt - 1 tsp;
granulated sugar - 2 tsp.

And the actual preparation:

Zucchini must be used unripe, as their skin is thin and the seeds are small or absent altogether. Rinse thoroughly and cut into rings 1-1.5 cm thick.
Grease a baking sheet with oil and place the prepared ingredient. Place in the oven and bake until golden brown on both sides. Warm-up temperature 200-220 degrees.
Cut the peeled garlic cloves into slices. Remove the stem, seeds and white membranes from the chili pepper and chop into cubes.
Pour the required amount of liquid into a saucepan, add acid and oil, add herbs, sugar, salt and hot ingredients. Stir, place the container on the stove, and after boiling, cook for several minutes until the bulk ingredients are completely dissolved.
Place the baked zucchini in clean, sterile jars and fill each jar with hot marinade. Twist tightly, wrap, after turning over.
Zucchini prepared according to this recipe for the winter are finger-licking even without sterilization.

Salad with rice for the winter

Most housewives, having heard about vegetable salad with rice, immediately begin to be afraid of the taste of the finished dish. But you shouldn't do this. After all, the preparation turns out to be truly aromatic, satisfying, and most importantly, healthy. It is worth selecting only the freshest and ripe vegetables.

Products:

sweet capsicum - 0.8 kg;
zucchini - 0.4 kg;
tomatoes - 0.8 kg;
rice - 1 glass;
laurel - 4 leaves;
oil - 180 ml;
granulated sugar - 5 tbsp;
non-iodized salt - 25 g;
table vinegar - 50 ml.

To prepare canned snacks, it is recommended to use steamed rice. This type will not swell much.
First of all, you need to prepare the products, namely, rinse them. Peel: pepper - from seeds and stalks, zucchini from skin and seeds. Chop into strips.
Make a cross-shaped cut in the tomatoes near the stalk. Boil water in a separate saucepan and lower the prepared fruits for 1-2 minutes. Using a slotted spoon, remove, cool and remove rough skin. Cut into cubes.
Rinse the rice in several waters and add warm water. Cover and leave on the kitchen counter for 1-2 hours.
Place the prepared vegetables, rice, salt, sugar, butter, and bay leaves into a large, roomy saucepan. Mix carefully, place on the stove and bring to a boil. After heating, reduce the heat and simmer the contents for 30-40 minutes, stirring regularly.
Pour in the acid 3-7 minutes before turning off the stove. Place the finished salad in pre-sterile containers and seal tightly. Wrap in a warm blanket, turning it over first. Cooling takes approximately 24 hours. Transfer the preparations to the cellar or refrigerator.

Zucchini for the winter is a great way to preserve all the nutrients and vitamins in zucchini until winter. When you prepare zucchini for the winter according to proven and best recipes, canning zucchini is very tasty and is, perhaps, the real people's favorite among vegetables, such as zucchini. To preserve the zucchini harvest, homemade winter preparations are made from them, which is what we will do now. So let's get started!

Zucchini preparations for the winter: “Golden recipes”

Zucchini is a unique product that makes up a significant part of winter supplies. Like cucumbers, they have practically no distinct taste of their own, which means that with the right skill, you can cook anything from them. Various salads - both vegetable and with various additives such as rice.

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

During the squash season, we all do winter preparations, and despite the fact that time dictates the fashion for frozen foods, and many consider canning to be a relic of the post-Soviet past, the preparation of vegetables and fruits in the “canning format” is still relevant.

On cold winter evenings, it’s so nice to open a jar of zucchini salad, or simply spread zucchini caviar on bread. Zucchini season is quickly ending, but these delicious, vitamin-packed vegetables can easily be preserved until spring. The main thing is to choose the right method of preserving the product. You can make zucchini preparations for the winter with a variety of additives.

Preparing for the winter is a useful thing, but it can also be enjoyable. Remember how the harvesting season usually begins? You need to find the best proven recipes, prepare jars and other containers, and then slowly buy everything you need and make preparations.

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 enjoyable. Zucchini-based preparations are a healthy and tasty product that is easy to prepare (and, moreover, very inexpensive). Read the recipes, choose the ones you like and cook for your health!

Korean zucchini for the winter: recipe and all the secrets

Korean-style pickled vegetables have been etched into my memory since childhood. Bright peppery notes have firmly entered our lives and have carved out a large niche in preparations.

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

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

In addition, Korean cuisine can be considered one of the most healthy, 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;
Onion - 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.

Korean carrot seasoning gives this appetizer its characteristic taste; the site recommends preparing it exactly according to this recipe. Moreover, preparing such a snack is not difficult.

Cooking method:

Peel 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 crispy zucchini, don't cut it too thin. The thickness of each circle must be at least 1 cm;
Bell peppers can be cut into strips, onions into half rings. Carrots can be grated on a special Korean carrot grater or into thin slices using a vegetable peeler;
Place all vegetables in a deep bowl. Pass the garlic through a press and add to the rest of the vegetables;
Pour in vinegar, add salt and sugar and seasoning for Korean carrots;
Heat the vegetable oil and pour the hot oil over the salad. Mix well, if you can do it with a spoon, great. When there are a lot of vegetables and they are chopped larger, it is more convenient to mix with your hands. And at the same time, you can knead the vegetables a little to make them softer and juicier;
Now you need to give this salad time to marinate. Cover the bowl with the salad with a clean towel and leave at room temperature for 3 hours. During this time, the vegetables will release juice, marinate and absorb the aroma of seasonings;
Mix the salad well and place in clean, washed jars. Place the jars of salad in a pan 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;
We roll up the Korean salad with lids, turn the jars over and cover them with something warm.

If you don’t have ready-made seasoning for Korean carrots, it doesn’t matter. Just add ground red pepper and coriander to the salad.

What can you add to Korean zucchini for the winter?

A hit of additives is juicy and beautiful bell pepper. For the quantity in 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 seasoning with your own hands?

All spices from the Korean carrot set are sold individually in large supermarkets on spice racks. Take out a coffee grinder or mortar and grind it into powder:

Black peppercorns - 1 tsp;
Chili powder (if you like it spicy) - on the tip of a knife;
Coriander seeds - 1 tsp;
Dried garlic (can be in granules) - 1 tsp.

Korean zucchini salad will acquire an original taste if you add lightly fried sesame seeds to it;
To make the zucchini in the salad firm and crispy, be sure to squeeze it lightly after washing;
It is best to mix the ingredients for Korean zucchini salad with your hands;
Before putting it in jars, it makes sense to taste the salad and, if something is missing, add spices to taste.

Pickled zucchini for the winter: crispy and tasty

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

Spices and herbs transform simple products into an amazing ensemble, aromatic and delicious. Even banal pickled zucchini can become an amazing 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 turns out no worse than pickled cucumbers. They turn out just as tasty and crispy.

Therefore, pickled zucchini in winter can be offered to guests for a holiday as a tasty 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;
Pepper mixture - 2 tsp;
Bay leaf - 8 pcs.;
Parsley - 1 bunch;
Cloves - 10 buds;
Dill - 1 bunch;
Ground coriander - 1 tsp;
Vinegar 9% - 80 ml;
Sugar - 8 tsp;
Salt - 4 tsp;
Water - 1.2 l.

Cooking method:

You can start with greens. Cleanly washed and placed in a colander, during the period that other products will be prepared, all unnecessary liquid will drain;
For now you can make the marinade. Bring water to a boil for it. Then add bay leaf, spices and spices mixed together;
When the mixture boils, pour vinegar into the pan;
Remove the dishes from the heat, add oil to the hot marinade, stirring well;
While the aromatic liquid is cooling, you can prepare zucchini, herbs and garlic for pickling;
Remove the skin from the zucchini, the top peel from the garlic, and disassemble it into slices. Cut in small pieces;
Since the zucchini is young, it still has tiny, very delicate seeds, they will have virtually no effect on the flavor, so they don’t need to be removed. Cut the entire vegetable into thin strips;
Chop the greens;
Mix the chopped products in a 3-4 liter pan, preferably enameled;
Pour the marinade over the resulting mixture, even if it has not completely cooled down. When the entire mixture reaches room temperature, you need to put it in the refrigerator for a day;
Before putting pickled zucchini into jars, both containers and lids should be sterilized;
Spread the prepared mixture and seal the jars. Now you can put them in a safer place, where there is no sunlight and it’s quite cool.

Zucchini salad for the winter - step-by-step recipe

The spicy zucchini salad being prepared today is a delicious homemade preparation that is easy to prepare and accessible to everyone. It won’t take you much time 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, what can be done with them: they are stewed, stuffed, fried, added to soups, salads, or served as a casserole.

If in the summer we get everything we need, then with the advent of cold weather things are different. In order to please your family with delicacies at any time of the year, in the summer you need to prepare a zucchini salad 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 zucchini salad for the winter. Various seasonings and other components allow you to achieve any taste - sour, spicy, salty or sweet.

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, chop onions and carrots along with zucchini, mix them well, pour in the prepared marinade and place on the stove.

The good thing about zucchini salads is that they can be combined with almost any vegetable. Canned food with the addition of tomatoes and peppers is an excellent option as a side dish. Zucchini can be cut into strips, slices or cubes; the latter option was 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:

The first stage consists of cutting the zucchini into cubes, which kitchen assistants - multi-cutters, food processors, meat grinders - do an excellent job of in a matter of seconds;
Next, you need to wash the peppers, after which they are cleared of seeds and again cut into cubes, like zucchini;
1.5 kg. The tomatoes need to be crushed to a liquid consistency. If the presence of tomato skin is unacceptable, the mass is passed through a sieve. To speed up the process of draining the tomato pulp, stir it gently;
Next, you need to prepare the garlic - peel the cloves and then grate on a fine grater or use a blender;
The second stage is to prepare the jars for preservation. The dishes are sterilized or washed in the dishwasher at high temperatures. You should also take care of the lids - fill them with water and boil;
The third stage is the preparation of preservation. Pour chopped garlic into the tomato pulp, then place the pan on the stove and bring to a boil. During the cooking process, salt and sugar are added;
While the tomato sauce is cooking, add all the chopped zucchini and pepper;
After boiling, vegetable oil and table vinegar are poured into the pan, and the salad is left to cook for 40 minutes;
Upon completion of cooking, add ground black pepper and mix everything well. The salad is placed in clean jars, rolled up and placed with the lid down.

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

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

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

Ingredients:

Zucchini - 1 kg;
Tomatoes - 300 g;
Onion - 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:

To prepare this recipe, take a five-liter saucepan with a thick bottom to accommodate the entire mixture of chopped vegetables;
We follow the basic principle of cooking: add harder and denser vegetables first, and those that are soft and cook quickly last;
Place the pan on medium heat and add oil. We wash all the vegetables, peel them and cut them into cubes;
Cut the carrots lengthwise into four parts, then cut into small cubes. Place in a saucepan in slightly hot oil;
Cut the onion and garlic into small cubes and place in a saucepan;
Cut the young zucchini into cubes along with the juicy skin. If you find an old one, remove the seeds with a spoon;
Simmer the vegetables over low heat. The carrots become soft and release juice, the onions should become transparent;
Place sliced zucchini on top;
Next come the peeled and chopped tomatoes. As you noticed, we did not intentionally add salt. It gives a large amount of liquid, which we do not need at all;
Simmer the vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture into a food processor;
Grind the vegetables in a blender until puree. We got it with a beautiful light brown color, delicate consistency, and airy. We put everything back into the pan, and now we will bring it to the desired taste and thickness;
Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a slight bitterness. And also salt and sugar. Mix everything thoroughly and boil for 5 minutes. If the caviar turns out a little liquid, boil it to the desired thickness;
Place hot in prepared sterilized jars. Cover with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After putting into jars, some of the product always remains. Let it brew for 15-20 minutes and cool. Now spread it on a piece of black bread and eat it with pleasure. Bon appetit!

Finger-licking zucchini - a delicious preparation for the winter

Finger-licking zucchini is delicious and quite easy to prepare.

Ingredients:

Peeled zucchini - 3 kg;
Tomatoes - 0.5 kg;
Bell 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 tbsp.

Cooking method:

Chop the zucchini into large pieces (this is necessary so that the zucchini does not boil over during the process);
We turn the tomatoes and peppers into puree using a blender or meat grinder, put them in a saucepan, pour in salt, sugar, pour in the oil, add chopped garlic (you can grind it in a meat grinder or blender together with tomatoes and peppers). The mixture must be mixed well;
Place the zucchini in a saucepan with the vegetable mixture, mix well, cover with a lid and place on medium heat;
When the mixture boils, you need to leave it on the stove for another twenty minutes (if the mixture is bubbling too much, then you need to turn the heat down);
Then add the vinegar, mix, heat for two minutes and put into jars (pre-sterilized), then roll up.

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

Making homemade preparations for the winter is a real art. After all, you need not only to make vegetables tasty and unusual, but also to preserve all their beneficial properties. Zucchini like milk mushrooms is a winter recipe that will surprise you with its simplicity. The vegetables turn out very nourishing, 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;
Mixture of dill and parsley – 70 g;
Sugar – 2.5 tbsp. l.;
Iodized salt – 1.5 tbsp. l.

Cooking method:

Rinse the zucchini thoroughly in cool water, remove the peel and core. It is necessary to carefully cut out all the seeds, otherwise the effect of milk mushrooms will not be achieved;
Chop the zucchini into oblong slices;
Remove the peel from the garlic and cut into squares;
Rinse dill and parsley in cool water and chop finely;
Mix zucchini slices 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;
Wash, wipe and sterilize jars with lids;
Place the prepared vegetables in jars and pour the resulting liquid on top. Cover tightly with lids and place in warm water so that it covers the shoulders of the jar. Sterilize for 6-7 minutes;
Roll up the jars, turn them upside down and place them on a flat surface. You can cover the top with a warm blanket;
So we prepared zucchini like milk mushrooms for the winter. After the jars have cooled, it is recommended to place them in a cellar, basement or any dark place.

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

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

Let's cook zucchini like mushrooms - an unusually aromatic and very tasty vegetable appetizer. And in fact, in this form, tender, but at the same time 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, is pleasant and not too spicy. Be sure to prepare zucchini like mushrooms for the winter - this is an excellent appetizer, especially with hot potatoes.

Only young, strong zucchini, with still green skin and small, barely formed seeds, are suitable for pickling. They go well with garlic and fresh dill, which is especially fragrant at the beginning of summer.

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

After this, all that remains is to sterilize the jars, let them evaporate under a blanket, and you can send them for storage in the basement, where the zucchini, pickled for the winter, will quietly 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:

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

Awesome mushroom-flavored zucchini is ready for the winter: you need to store it 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: step-by-step cooking recipe

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

But you only have your own zucchini in the garden 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, finger-licking, how delicious!

And you can find many recipes. We hope that this golden recipe and advice on how to seal 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 - a bunch;
Vegetable oil - 100 ml;
Vinegar 9% - 50 ml;
Salt - to taste (15-20 g).

Cooking method:

For this preparation, it is better to take long and thin zucchini so that the circles turn out the same. Wash the vegetables, wipe them with a kitchen napkin and cut them into circles a centimeter thick;
Rub each circle with salt and leave for 15 minutes;
Grease the frying pan with vegetable oil, heat it well and place the zucchini in one layer. Fry until golden brown, then turn over and brown on the back side. If necessary, add oil during cooking;
Wash the greens, dry them and chop them finely. Remove the husks from the garlic and crush it through a press. Bring the oil to a boil, cool and combine with herbs;
Pour a little oil with herbs into each clean, sterile jar and fill with fried zucchini, sprinkling each layer with garlic. Tamp down so that the oil is on top;
Add vinegar. Cover with lids and sterilize in a wide saucepan for half an hour. We roll up the jars and cool.

The preparation can be done in another way. To do this, dip the zucchini slices in oil with herbs and place them in a jar, pressing tightly.

“Uncle Bens” zucchini salad for the winter: recipe

Many people remember the taste of Uncle Bens zucchini salad from childhood. It goes perfectly with various dishes, and the tender vegetables included in its composition simply melt in your mouth.

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

Meat dishes and poultry go well with a zucchini salad called Uncle Bens. It has an original sour-sweet taste with a hint of spice.

Uncle Bens zucchini salad is rich in vitamins because fresh vegetables are used for its preparation. It will improve the taste of meat and also go great with fried potatoes. Winter evenings will become more pleasant with Uncle Ben's squash salad.

Ingredients (for 4.5 liters of finished product):

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

Cooking method:

Prepare the vegetables, peel the zucchini and garlic, remove the seeds from the peppers, remove the seals around the stalks of the tomatoes;
Cut the tomatoes into regular slices and pass through a meat grinder;
Cut the zucchini into small cubes and place in a cauldron;
Mix the tomato mass with salt and sugar, vegetable oil;
Pour the tomato mixture over the zucchini and place on the heat;
Simmer over low heat, remembering to stir, for half an hour;
Cut the pepper into small squares;
Add the pepper to the zucchini and simmer for another quarter of an hour;
Crush the garlic cloves with a special press;
Add garlic to vegetables, pour in vinegar;
After simmering for another 5 minutes, remove the pan with the salad from the stove and place in sterilized jars;
Roll up the jars with metal lids using a special key, turn them 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, 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 is classified as a savory snack.

Marinated crispy zucchini for the winter. Surprise your friends!

Zucchini season is quickly ending, but these delicious, vitamin-packed vegetables can easily be preserved until spring. The main thing is to choose the right method of preserving the product. You can make zucchini preparations for the winter with a variety of additives. Golden snack recipes are published below.

It’s not for nothing that zucchini is called “chameleon vegetables”, because they are able to try on a variety of tastes. To prepare spicy ala mushrooms, you need to take: 3.5 kg of vegetables, 1 tbsp. unflavored sunflower oil and the same amount of table vinegar, 2 tbsp. coarse salt, 2 heads of garlic, a small bunch of parsley and fresh dill, 6 tbsp. Sahara.

Zucchini is cut into small squares (no thicker than 2 cm).
Finely chopped greens are added to the vegetables.
The garlic is passed through a press and, together with sugar, oil, vinegar and salt, is sent to the zucchini cubes.
Together, the products are marinated for at least 3 hours at room temperature.
First, a little liquid formed during infusion is poured into sterilized jars, and then the zucchini is loosely placed.
Containers with contents are sterilized in boiling water for 12-14 minutes.

After the procedure in boiling water, the jars are rolled up with a key and left to cool upside down. without wrapping (otherwise the vegetables will soften too much).

Golden recipe for Mother-in-law's tongue salad

For treats, it is important to take high-quality tomato sauce - without starch and flavorings. One glass is enough. And, besides this, we use: 1.5 kg of zucchini, 4 cloves, 1.5 tbsp. table vinegar 9%, 7-9 black peppercorns and 6 cloves, 80 g granulated sugar, 1 pc. bitter pepper, 3 sweet bell peppers, a head of garlic, 120 ml of drinking water and vegetable oil, half a large spoon of salt.

The zucchini is peeled, cut into cubes, mixed with chopped garlic cloves and hot pepper. The sweet vegetable is also finely chopped.
Cloves, peppercorns, tomato sauce, vegetable oil, drinking water, granulated sugar and salt are sent to the container with the products listed above.
The appetizer is brought to a boil over medium heat, and then cooked over low heat for 25 minutes with frequent stirring.
7-8 minutes before readiness, vinegar is poured into the pan.

All that's left is to roll it up.

Recipe for making zucchini jam

You can even prepare sweet zucchini dishes for the winter. So, to make jam you need to take: 800 g of granulated sugar and vegetables, 1 large lemon, 120 ml of drinking water.

Syrup is boiled from water and sugar for 5-6 minutes.
Zucchini cubes and a lemon minced through a meat grinder are placed in the liquid. Cook the ingredients together for 45 minutes over medium heat.

The dish is rolled into sterilized containers hot.

Squash caviar: recipes for preparing for the winter

Zucchini caviar goes well with toast, croutons or just soft bread. And it is very easy to prepare. Today several successful recipes are known.

With mayonnaise and tomato paste

From the products you will need: 800 g of peeled zucchini, 180 g of white onion, 120 g of mayonnaise and the same amount of tomato paste without additives, 2 tbsp. sugar, bay leaf, 0.5 tsp. pepper and salt, 70 ml unfragrant sunflower oil.

Zucchini and onions are put through a meat grinder, and then, together with oil, mayonnaise and tomato paste, they are sent to the fire. After the mass boils, the heat is reduced from maximum to medium, and the components are cooked for another 90 minutes.
Then you need to add salt, pepper, bay leaf, sugar to the pan and cook the ingredients for another hour.

Sterilized jars of such caviar last well all winter.

We cook as in a store according to GOST

Products you will need: 0.7 kg of onions and tomatoes, 3.5 kg of young zucchini, 140 g of sugar, 2/3 tbsp. vegetable oil, 80 g fine salt, 20 ml table vinegar.

The onion is sautéed and then stewed with grated tomatoes until the volume of the mass is reduced by about 2 times.
Zucchini is cut into pieces, mixed with a few tablespoons of water and steamed in a saucepan under a lid until softened.
All vegetables are mixed and pureed in a blender.
All that remains is to salt and sweeten the ingredients, cook the mixture for half an hour, pour vinegar into it, stir and roll into jars.

It is also possible to store the preparations on the bottom shelf of the refrigerator.

Zucchini-eggplant caviar

Products you will need: 2 pcs. young zucchini, eggplant, yellow or red sweet pepper, tomato, onion and garlic cloves, 2 tbsp. salt, 70 ml vegetable oil, ground red pepper to taste.

The onion is fried in oil until golden, then small pieces of sweet pepper, tomatoes, eggplant, and zucchini are added to it one by one. Each new layer must be cooked before adding the next one. They need to be lightly salted.
At the end of cooking, chopped garlic is added and the mixture is tested for salt.

Squash caviar can be either rolled up or served immediately.

With tomatoes for the winter

Products you will need: 3 kg of zucchini, 1.2 kg of carrots and white lettuce onions, 2 kg of ripe tomatoes, olive oil, coarse salt, granulated sugar, ground pepper.

All vegetables are individually fried in olive oil until golden, after which they are passed through a meat grinder together.
The resulting mass is salted and peppered, and sprinkled with sugar to taste.
Next, the mixture must be transferred to a saucepan or saucepan, brought to a boil, and then the excess liquid evaporated over low heat.
The finished product is placed in jars and pasteurized.

Before sending the rolled pieces into the cold for the winter, they need to be cooled upside down.

Squash caviar with vinegar

Products you will need: 800 g of young zucchini without skin, half a kilogram of overripe tomatoes, white onions and carrots, 1 tbsp. non-aromatic oil, 1-1.5 tbsp. salt, 2.5 tbsp. white sugar, 3-4 garlic cloves, 1 tbsp. table vinegar, a pinch of hops-suneli.

All vegetables, except onions, are grated and fried one by one in a small amount of any fat until soft. The onion is cut into small cubes and also sautéed.
Together, the ingredients are simmered in a frying pan until soft and the juices have evaporated. Then vinegar, salt, sugar, garlic cloves and suneli hops passed through a press are sent into the container.
Next, the mass is stewed for another 15 minutes.
All that remains is to roll the caviar into sterilized containers.

It is better to choose jars with a volume of no more than 0.5 liters.

Simple recipe without frying

Products you will need: 1.7 kg of zucchini, 370 g of white onion, 3-5 garlic cloves, bell pepper, 3 tomatoes, 1 tbsp. l. salt, a quarter cup of sugar and the same amount of unrefined vegetable oil, 2 tbsp. vinegar.

All skinless vegetables are turned into puree using a blender.
The mass is brought to a boil, and then cooked for about an hour at minimal heat.
15 minutes before the end of cooking, add sugar, salt, vinegar and oil to the pan.

The snack is rolled into small jars using a special key.

With apples, carrots, peppers and tomatoes

Products you will need: 0.7 kg of white onion, 1 large apple, 5 carrots, 2 kg of tomatoes and the same amount of zucchini, 1 red sweet pepper, chili pepper, salt, sugar, head of garlic.

All vegetables and apples are coarsely chopped and fried one by one in oil. Next, they are scrolled through a meat grinder, mixed with chopped garlic, salt, and sugar.
The resulting mixture is stewed for 1.5 hours on low heat on the stove.

The finished caviar is rolled into jars and stored in a cellar or pantry.

Golden recipe for sliced zucchini for the winter

Pieced vegetables can be deliciously prepared for the winter even without sterilization. In addition to zucchini (1.5 pieces), the following will be used: 2 cloves of garlic, 1 small spoon of salt, 2 tsp. sugar and the same amount of table vinegar, bay leaves, dill umbrellas and currant leaves for flavor.

All ingredients are placed at the bottom of a sterile glass container (zucchini is cut into cubes, garlic is cut into thin slices) and poured with boiling water.
After 10 minutes, the liquid from the jar is drained, brought to a boil again and returned to the food.
The procedure is repeated 1 more time.
Before the last filling, sugar and salt are poured into the jar, vinegar is poured in, aromatic leaves and umbrellas are added. All that remains is to roll up the container.

Zucchini is stored in the same jar in which it was processed with boiling water.

Acute treatment

The more garlic and pepper you use in a dish, the spicier it will be. You can take 3 heads and 1 piece of these products, respectively. And, in addition to them: 2.5 kg of soft tomatoes and young zucchini, 0.7 kg of yellow or red bell pepper, 2 pcs. carrots and onions, half a glass of table vinegar, 2 tbsp. salt and 1 tbsp. Sahara.

The tomatoes are peeled, chopped and boiled until boiling. The vegetables include finely chopped onions, garlic cloves, hot peppers, grated carrots, zucchini cubes and sweet pepper slices.
Salt and sugar are added to the mass, after which it is cooked for 25 minutes.
A couple of minutes before the end of the process, vinegar is poured in.

If desired, you can add finely chopped greens to the appetizer before rolling.

Adjika from zucchini with tomatoes

Spicy adjika is served with hot soups and meat. To prepare it, take: 1.5 kg of any zucchini, 3 tomatoes, a carrot, a head of garlic, half a hot pepper, 20 g of salt and 2 times as much sugar, 65 ml of vinegar.

All peeled vegetables are passed through a meat grinder.
The mass is seasoned with salt, sugar and simmered over low heat under a lid for half an hour.
Next, you can add chopped garlic and vinegar to the food, and place the snack in jars.

If your family doesn’t like spicy dishes, you should reduce the amount of garlic.

A quick recipe for lightly salted preparations for the winter

Salted zucchini leaves the table no worse than cucumbers. And it’s even easier to prepare from the following products: 1.7 liters of water, 30 g (1.5 tbsp) sugar, 2.7 kg of young zucchini, a head of garlic, 3.5 tbsp. salt, a bunch of leaves for pickling (including horseradish), 7 black peppercorns.

Vegetables are cut into slices and placed in a pan. Pepper, chopped garlic, all the greens and horseradish leaves are sent on top. The layer is repeated again.
A marinade is prepared from water, salt and sugar in a separate container. When the liquid boils, add vegetables and herbs.
The workpiece is rolled into jars or covered with a lid and infused in the cold for a day.

After 30 hours, you can try the treat.

Marinated zucchini in mustard

A recipe for spicy lovers. To prepare the snack you will use: 4 kg of vegetables, 1 tbsp. 9% vinegar, granulated sugar and non-fragrant vegetable oil, 2.5 tbsp each. homogeneous mustard and ground black pepper, a third of a glass of coarse salt, a head of garlic, a bunch of fresh dill.

Zucchini is coarsely cut straight with the skin and mixed with chopped dill.
For the marinade, mix all the remaining components (garlic cloves are passed through a press).
The vegetables are poured over the resulting aromatic mixture and left for 3.5 hours. They need to be stirred periodically.

The zucchini is placed in jars along with the juice released during the infusion process and rolled up.

In Korean

To process zucchini according to this recipe, it is better to use a special “Korean” grater. And from the products: 3.5 kg of zucchini, 2 tsp. seasoning for Korean carrots, 2.5 tbsp. salt, 650 g carrots and onions, 1 tbsp. butter and sugar, garlic head, 170 ml vinegar (table).

Zucchini and carrots are grated on a special grater. Chopped garlic cloves and onions are added to them.
A marinade is prepared from the remaining ingredients and poured over the vegetables.
After 35 minutes, you can place the Korean salad in glass containers and sterilize.

Only after processing in boiling water is completed can the jars be sealed.

Canned fried zucchini for the winter

Even vegetables fried in oil can be preserved until winter. In addition to zucchini (800 g), will be used: 2.5 tbsp. l. vinegar (9%), 7-8 cloves of garlic, 120 ml of non-aromatic vegetable oil, 1 small spoon of fine salt.

Zucchini slices (no thicker than 1 cm) are salted and fried on both sides after 12-15 minutes.
Boiled and cooled oil is poured into the bottom of a jar sterilized in the oven.
Zucchini and finely chopped garlic are placed on top in layers.
All that remains is to sterilize the filled jars in a saucepan with water and close.

Oh, what a miracle these zucchini are! Tasty and healthy. And how many dishes can be prepared from them - vegetable stew, pancakes, fried in batter, and stuffed - choose according to your taste. But, unfortunately, the youth of squash is short, they do not last long, and therefore housewives have gotten the hang of cooking zucchini for the winter. Zucchini is pickled, salted, fermented, prepared into salads, snacks, caviar, and even made into jam and candied fruits. Truly a versatile vegetable! We offer you several interesting recipes.

Pickled zucchini

Ingredients:
1 kg of young zucchini,
1 liter of water,
100 ml apple cider vinegar,
100 g sugar,
1.5 tbsp. salt,
3 black peppercorns,
2 carnations,
coriander seeds, dill.

Preparation:
Wash the zucchini, cut in half lengthwise. Wash the dill and dry. Prepare the marinade: add sugar, salt and vinegar to the water, bring to a boil, remove from heat. Place the zucchini in sterilized jars along with dill sprigs, add spices and pour boiling marinade (leave the remaining marinade). Cover the jars and leave for 1 day. Then add the remaining marinade, close the jars and store in a cool place.

Country-style pickled zucchini

Ingredie nts:
1 kg zucchini,
30 g dill,
10 cloves of garlic,
1 pod of hot pepper,
3-5 peas of allspice,
75-90 g salt,
70-75 g 9% vinegar,
1 liter of water.

Preparation:
Wash young zucchini up to 15 cm long, cut off the stalk, cut into slices 1.5 cm thick. Chop the dill, cut the pepper and garlic lengthwise into several pieces. Place the prepared spices and herbs on the bottom of the jars, fill them tightly with zucchini. Dissolve salt in boiling water, add vinegar and pour into jars. Sterilize jars in boiling water: half-liter jars - 12 minutes, liter jars - 15 minutes. Roll up.

The following recipes will be of interest to spicy food lovers.

Pickled spicy zucchini

For 1 liter of water: 450-600 ml of 9% vinegar, 15 g of black currant leaves, 1-2 bay leaves, 5-7 pcs. cloves and black pepper.

Preparation:
Peel young zucchini with unripe seeds and dense pulp, remove the core, cut into cubes 2-3 cm in size. Blanch the zucchini in boiling water for 5-7 minutes and immediately cool in cold water. Prepare the marinade - dissolve sugar and salt in boiling water, add spices, vinegar, remove from heat. Fill the jars and pour over the hot marinade. Pasteurize half-liter jars for 15 minutes, liter and two-liter jars for 20 minutes. Roll up.

Spicy zucchini appetizer

Ingredients:
4 kg zucchini,
1 stack tomato paste,
1 stack vegetable oil,
1 stack chopped garlic,
2 tbsp. salt,
3 tbsp. vinegar.

Preparation:
Peel the zucchini, cut into cubes, mix with oil and tomato paste and simmer for 40 minutes. 5 minutes before the end, add vinegar and garlic. Roll up.

Spicy zucchini appetizer

Ingredients:
3 kg zucchini,
4 sweet peppers,
2-4 hot peppers,
3 cloves of garlic,
400 g tomato paste,
200 g vegetable oil,
4 onions,
600 g carrots,
200 g sugar,
200 g 5% vinegar,
1 tbsp. salt.

Preparation:
Cut the zucchini into strips, chop the garlic, sweet and bitter peppers. Dilute the tomato paste with water to a liter, pour over the zucchini. Separately, fry onions and carrots in a frying pan, mix with zucchini, add sugar, salt and simmer for 15-20 minutes until soft. Then add vinegar, boil for 5 minutes and pour into jars. Roll up, cover with a blanket and let cool.

Ingredients:
3 kg zucchini,
1 stack vegetable oil,
10 tbsp. tomato paste,
3.5 tbsp. salt,
3 tsp ground black pepper,
4.5 tbsp. 9% vinegar,
2 heads of garlic,
1-2 hot peppers,
a bunch of dill or parsley.

Preparation:
Pass the peeled zucchini through a meat grinder and leave for a couple of hours. Transfer to an enamel pan, add oil, tomato paste, salt, pepper, simmer for 1.5 hours. Dilute the vinegar in a glass of water, add to the zucchini, add garlic and herbs, and simmer for another 10 minutes. Place into jars and roll up.

Zucchini in Lithuanian style

Ingredients:
3 kg zucchini,
1 stack salt,
1 stack vegetable oil,
1.5 cups sugar,
1 stack 9% vinegar,
½ cup grated garlic.

Preparation:
Peel the zucchini, cut into cubes, sprinkle with salt and leave for 2 hours. Prepare the marinade: boil vegetable oil with sugar and garlic, add vinegar, boil. Squeeze the juice from the zucchini, put it in jars, and pour boiling marinade over it. Sterilize: liter - 10 minutes, three-liter - 20 minutes. Roll up, wrap up.

There are many zucchini salads, but perhaps the most famous is "Mother-in-law's tongue".

Ingredients:
2 kg peeled zucchini,
1 kg of tomatoes,
4 things. sweet pepper,
2 heads of garlic,
1 hot pepper,
1 stack unrefined vegetable oil,
1 stack Sahara,
2 tbsp. salt,
2 tsp vinegar.

Preparation:
Cut the zucchini into thin long strips - “tongues”. Grind all other products through a meat grinder, add butter, sugar, salt and vinegar. Place on fire, bring to a boil, add zucchini to this mixture, cook for 40 minutes, place hot in sterilized half-liter jars and roll up. Wrap up and cool.

Zucchini in Ukrainian

Ingredients:
1 kg peeled zucchini,
100 ml vegetable oil,
20 g garlic,
10 g dill and parsley,
60 ml table vinegar.

Preparation:
Peel young zucchini, cut into slices, fry in vegetable oil until golden brown. Grind the garlic in a mortar, place it on the bottom of the jars, add salt, pour in oil, vinegar, and pack the zucchini tightly. Sterilize half-liter jars for 25 minutes, liter jars for 45 minutes. Roll up.

Zucchini salad

Ingredients:
5 kg zucchini,
0.5 liters of oil,
300 ml 9% vinegar,
200 g sugar,
200 g garlic,
1 hot pepper,
3 tbsp. salt.

Preparation:
Peel the zucchini and cut into thin slices. Place dill, parsley, zucchini, salt, vinegar, oil on the bottom of the pan and cook over low heat for 20 minutes from the moment it boils. Then add garlic, hot pepper, boil for 3 minutes, put into jars and roll up.

Zucchini lecho

Ingredients for one three-liter jar:
1.5 kg zucchini,
6 pcs. sweet pepper,
6 onions,
1 kg red tomatoes,
2/3 stack. vegetable oil,
2/3 stack. Sahara,
2 tbsp. salt,
½ cup 9% vinegar.

Preparation:
Cut the zucchini and pepper into strips, the onion into half rings, and mince the tomatoes. Prepare the marinade: mix oil, sugar, salt and vinegar, boil. Place in the boiling marinade one by one: boil zucchini for 15 minutes, cook onion for 5 minutes, cook pepper for 5 minutes, cook tomatoes for 5-10 minutes. Place the prepared salad in sterilized jars and roll up.

Squash Cavier

Ingredients:
2 large zucchini,
2 carrots,
1 kg of tomatoes,
10 cloves of garlic,
1 tbsp. vegetable oil,
salt, pepper to taste.

Preparation:
Peel all the vegetables, pass through a meat grinder, place in a basin or wide pan and simmer until the liquid boils away. Then add vegetable oil, salt, sugar and crushed garlic, mix and simmer for another 10 minutes. Place in sterilized jars and seal.

Squash caviar with celery

Ingredients:
1 kg zucchini,
1 celery with stalks and leaves,
100 g tomato paste,
salt to taste.

Preparation:
Peel the zucchini, pass through a meat grinder, place in a mold and finish in the oven. Cut the celery into small strips, fry in vegetable oil along with the cuttings and leaves. 10 minutes before the caviar is ready, add celery, sauteed tomato paste, salt and put it in the oven. Pack the finished mixture into jars and sterilize for 30 minutes. Roll up.

Jam and candied zucchini is a very interesting way to preserve zucchini for the winter. Jam has a pleasant, delicate taste, and candied fruits can be an excellent alternative to sweets.

Zucchini jam with lemon

For 1 kg of zucchini - 1 kg of sugar, ½ cup. water, 1 lemon. Prepare a syrup from sugar and water, add zucchini, cut into small cubes, into it. Cook from the moment of boiling for 30 minutes, add the lemon minced through a meat grinder (remove the seeds, they are bitter), cook for another 15 minutes. Store as usual jam.

Zucchini jam with oranges

For 1 kg of zucchini - 800-900 g of sugar, 1 orange.
Remove the core from medium-ripe zucchini; do not peel the skin. Slice the oranges, remove the seeds, do not remove the peel. Pass everything through a meat grinder. Add sugar and cook like regular jam, skimming off the foam. You can boil it, leave it overnight, boil it again the next day to the desired thickness and roll it up.

Candied zucchini

Ingredients:
1 kg zucchini,
200 g sugar,
1 lemon or orange
4 tbsp. liquid honey.

Preparation:
Peel the zucchini, cut into cubes, add sugar and leave overnight. In the morning, drain the juice. Scald the lemon, remove the seeds and grind in a blender along with the peel. Mix lemon with zucchini juice, add honey, heat to a boil and cook for 2-3 minutes over medium heat. Strain, pour over the zucchini, stir and cook until the syrup thickens, stirring. Place on a baking sheet and dry in the oven over low heat with the door ajar. Leave the finished candied fruits on a baking sheet for a day, scattering them so that they do not touch each other. Candied fruits should be stored in a dry place.

Salted zucchini

Ingredients:
10 kg of zucchini (no more than 15 cm long, 4-5 cm in girth),
300 g dill,
50 g horseradish root,
2 pods of hot pepper,
2-3 cloves of garlic,
Filling: for 1 liter of water - 70-80 g of salt, dill and tarragon, black currant and cherry leaves.

Preparation:
Wash zucchini with dense pulp and soak for 2-3 hours in cold water. Prepare a container (barrel or enamel tank). Place half of all the seasonings on the bottom of the container, place the zucchini tightly, and sprinkle the remaining seasonings on top. Pour in excess brine, place a wooden circle and press down. Cover the dishes with a clean cloth and keep at room temperature until fermentation begins. Then transfer to a cellar or basement with a temperature of 0-1ºС. After 10-15 days, add brine and close the lid tightly.

Pickled zucchini

Ingredients:
2 kg zucchini,
3-4 heads of garlic,
80 g salt,
10 g sugar,
4-5 pcs. bay leaf,
10 black peppercorns,
10 peas of allspice,
1 tsp coriander seeds,
1 liter of water.

Preparation:
Peel the zucchini from the skin and core, cut into circles 2-3 cm thick. If the zucchini is very large, then each circle should be cut into 2-4 parts. Prepare a brine from water, salt and sugar, bring to a boil, boil for 3 minutes, add spices (except garlic) and cook for another 5 minutes. Cool. Place the prepared zucchini in sterilized jars, sprinkling each layer with garlic. Pour warm brine, cover with lids and let brew at room temperature for 2-3 days. Then sterilize the jars (half-liter jars - 10 minutes, liter jars - 20 minutes), close with plastic lids. Store in the refrigerator or cellar.

As you can see, winter zucchini can be prepared in many interesting and tasty ways!

Larisa Shuftaykina