Good afternoon, dear cooks, we continue to harvest zucchini for the winter. I suggest you make a salad of zucchini. Several cooking recipes will help you choose among the many recipes published on the Internet.
Many gardeners plant zucchini, many plant them only for animal feed, and many plant it expediently for harvesting for the winter, since this vegetable is not deservedly forgotten. Many who follow this blog already know that zucchini is very useful and you can and should cook delicious preparations from it.
One of the most popular zucchini dishes will be one that can be prepared in several ways. They talked about it a little earlier. You can also make zucchini in the same way as cucumbers.
Now it's time to prepare a delicious zucchini salad.It turns out a very tasty and beautiful salad, so let's start cooking it as soon as possible.
INGREDIENTS:
- 1.5 kg of young zucchini.
- 2 tomatoes.
- 2 carrots.
- 1 head of garlic.
- 3-5 black peppercorns.
- 2 liters of water.
- 2 tablespoons of salt.
- 2.5 st. spoons of sugar.
- 200 vinegar 9%.
COOKING PROCESS:
1. Prepare the marinade for the salad. We mix water, salt and sugar in a bowl or saucepan and put on fire, stir constantly so that the sugar and salt dissolve faster.
2. After the salt and sugar dissolve, pour the vinegar, bring the brine to a boil and remove from the stove. Set the brine aside and let it cool down a bit.
3. While the brine is cooling down and infused, let's take care of the rest of the vegetables.
4. Wash the zucchini well and cut into patches as shown in the picture.
5. Peel the carrots and cut into wheels, as my son says.
6. Take tomatoes that are not large; it is better to take tomatoes that are slightly larger in size chicken egg. So the salad will look more aesthetically pleasing. If you haven't found any, cut the tomato into mugs, and cut the mugs in half. That's also possible.
7. We clean the garlic and crush it with a press.
We start laying the salad in a jar.
8. At the bottom of the sterilized jar, we throw a few peppercorns and lay out a layer of carrot circles.
10. Put tomatoes on zucchini. After the tomatoes, a little garlic. And so on until there is a full bank.
11. When the jar is full, pour our marinade into it and send the zucchini salad for sterilization in a water bath. Sterilization time 10-15 minutes.
12. Then we put on and screw the lid on the jar. Zucchini salad is ready. Bon Appetit.
Korean zucchini salad recipe for the winter without sterilization
My family liked this salad very much and for this reason I had to twist a lot of this salad this year. It turned out already almost 5 liters. Yes, I overdid it a little, but I think we can still master it. Table of ingredients for 4.5 liters.
INGREDIENTS:
- zucchini 2.5 kg.
- carrots 700.
- bow 500.
- garlic 200.
- salt 60.
- sugar 200.
- seasoning for Korean carrots 20-30 grams.
- Bulgarian pepper 500.
- vegetable oil 250.
- vinegar 9% 150.
- black pepper to taste.
- coriander seeds 30-40 grams.
COOKING PROCESS:
1. Cut the onion into strips.
2. We clean the pepper from seeds and stalk. Cut into small strips in length.
3. Carrots on a grater for carrots in Korean.
4. Squeeze the garlic through the garlic press.
5. We take a young zucchini. So as not to suffer with a rough skin. Cut the zucchini into circles.
6. Crush coriander seeds in a mortar.
7. Put all the vegetables in a saucepan, season with pepper, garlic, mix with all the seasonings.
8. Fill the vegetables with the marinade, mix, put in the refrigerator for the best pickling for 3-4 hours. Try to stir the salad about once an hour. Picking up all the juices from the bottom. It's certainly easier to do it by hand.
9. The salad is ready, it can be consumed raw, or it can be rolled up for the winter.
10. Drain the marinade into a saucepan, bring to a boil and pour hot marinade over the zucchini salad laid out in jars.
11. We cover the jars with sterilized lids and tighten the lids with a special key.
I didn't have any problems storing this salad. I don't think you will either.
Bon Appetit.
Zucchini salad Ankle Bens hello from the 90s
This zucchini salad will serve good addition to main dishes such as pasta meat or rice. With such an addition, any lean and not bright dish will sparkle with bright colors and amazing tastes. The same Ankle Bens sauce, but personally prepared by you without the addition of chemicals for better taste and storage. Lettuce keeps well at room temperature.
INGREDIENTS:
1. It is advisable to take the zucchini still young so that the skin is tender. We wash all the vegetables and proceed to the preparation of the salad.
2. Cut the zucchini into cubes with a thickness of no more than 2 cm.
3. Grate carrots on the most ordinary grater.
4. Remove the stalks and seeds from the pepper and cut it into strips in any shape.
5. Onion cut into half rings.
Remove the skin from the tomatoes if desired. I did not take it off and then regretted it when individual pieces of tomato skin came across in the sauce. This may not scare someone, but this year I’ll better spend my time, but I’ll get rid of the tomato skin. If that doesn't bother you, you can leave it.
6. And so cut the tomatoes into cubes almost the same as zucchini.
7. It remains to prepare the marinade. Water, vegetable oil, salt, sugar and tomato paste are mixed in a saucepan. Mix well and put on fire to bring to a boil.
8. When the marinade boils, we throw zucchini into it and simmer for about 15 minutes. under a closed lid.
10. Lastly, add the tomatoes and simmer again for 15-20 minutes, stirring the sauce occasionally.
11. When the allotted time has passed, throw in the seasonings and pour in the vinegar. Keep on a steady boil for 2-3 minutes and remove the heat completely.
12. Now we lay out the salad in sterilized jars and twist the lids.
13. After turning the jars over, cover them with something warm and keep warm until completely cooled. Ankle Bens zucchini salad is ready to enjoy.
Mother-in-law's tongue salad for the winter zucchini recipe
This salad should amaze you with its taste. It is usually served in winter period as an addition to main dishes such as potatoes, rice, meat, fish. You can submit it to mashed potatoes or pasta in general, no matter what you decide to serve this salad with zucchini, any dish will only benefit from this.
INGREDIENTS:
- zucchini 3 kg.
- tomatoes 3 kg.
- hot pepper to taste at least 1 pc.
- garlic 3-4 heads.
- vinegar 9% 120 ml.
- vegetable oil 250 ml.
- salt 6 tbsp. spoons.
- salt 6 tbsp. spoons.
- black pepper to taste.
COOKING PROCESS:
1. And so we prepare the vegetables.Cut the tomatoes and peppers and pass through a meat grinder or blender.
2. Pour the resulting mass into a saucepan and put on a slow fire. Bring to a boil while stirring. While the tomatoes and peppers are boiling, prepare the rest of the vegetables.
3. Clean my zucchini and cut it into the shape of a tongue.
4. Pass the garlic through the press.
5. Finely chop hot pepper.
6. The saucepan with tomatoes and peppers begins to boil, it's time to add the zucchini, salt and sugar. Stir and bring to a boil again.
7. When a steady boil comes, reduce the heat by 40% and simmer for 30 minutes.
8. After 30 minutes, add garlic and hot peppers, pour the dish with vinegar, cover with a lid. Simmer for 5-6 minutes over low heat.
9. After 5-6 minutes, turn off the gas under the pan. The mother-in-law zucchini salad is completely ready. You can put it in banks and roll it up for the winter.
10. As you can see, there is nothing complicated with this recipe, even a high school student can handle it.
Zucchini salad with rice for the winter without sterilization
INGREDIENTS:
- Zucchini 3 kg.
- tomatoes 3 kg.
- sweet pepper 3-5 pcs.
- carrots 1-2 pcs.
- onion about 5 kg.
- garlic 1 head (you can without it).
- Rice 0.5 kg.
- vegetable oil half a glass.
- Sugar 4 tablespoons.
- Salt to taste. Black pepper fragrant to taste.
- Spices as desired.
COOKING PROCESS:
1. Onion, pepper and zucchini cut into small cubes.
2. Grate carrots.
3. Remove the skin from the tomatoes and pass through a meat grinder.
4. Boil rice until half cooked.
5. Peel and finely chop the garlic.
6. Pour the tomato mass into the pan and put it on the stove as soon as it boils, add salt, vegetable oil and sugar.
7. Bring to a boil, add zucchini, peppers, carrots and onions. Cook for 30-40 minutes.
8. Boil rice almost until cooked. And we spread the almost ready rice to the rest of the vegetables in the pan. Stir, add garlic and other spices and vinegar. Cook for 5-10 minutes.
9. Now the salad is laid out in clean and sterilized jars and the lids are screwed on.
Zucchini salad with rice is ready for long-term storage.
Bon Appetit.
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
People love winter zucchini salads because the preparations are appetizing, soaked in seasonings and spices. Their elastic texture and pleasant taste are well felt if served as an appetizer as an addition to main courses or as a side dish. Everyone needs to know how to cook delicious salads.
Preparations for the winter from zucchini
Housewives love to make preparations from zucchini, because this versatile vegetable is easy to process. Its tender flesh, fresh taste and versatility make zucchini a favorite ingredient for pickling and pickling for the winter. The vegetable goes well with carrots, eggplant, tomatoes, onions, beets. It can be seasoned with any spices, combined with herbs, even a mushroom-like taste can be made. If you add cereals to the salad: rice, pearl barley, you will get an excellent preparation for soup. In winter, you will only need to open the jar, pour it into the broth and season with potatoes.
Zucchini for canning
To cook canned, you first need to select and prepare them. It's best to choose white vegetables or zucchini because their tender flesh won't fall apart when cooked. Canning zucchini suggests that the vegetables used will be slightly underripe - if they are ripe, the flesh will coarsen and the seeds will become hard.
If there is not enough zucchini of the same variety for harvesting, then you can mix them, but you need to take about the same size for uniform cooking. The best zucchini for cooking dense, with a shiny even skin, without rot and foreign spots. If you take young fruits, then they do not need to be cleaned, but rough and fibrous specimens need to be cleaned.
Vegetables should be thoroughly washed, cut out coarse and hard seeds, cut according to the recipe: circles, half rings, strips or cubes. It’s good if all the components are kept in the same form, so the salad will look beautiful in the photo, cause appetite and a desire to try it faster. The accompanying aromas of spices and herbs will only enhance this.
How to preserve zucchini for the winter in jars
Any home preservation zucchini begins with the preparation of ingredients - they are cleaned, cut, then marinated in a sauce of vinegar, spices and herbs. Some recipes suggest that zucchini appetizers for the winter are prepared without vinegar, but after being jarred, they are sterilized. The stacking container should be pre-treated with water or air vapor to kill all microorganisms on their surfaces and lids, which can reduce the shelf life of the blanks.
Zucchini salad recipe for the winter
It is easier for culinary specialists to follow the recipe for canning zucchini if there is step-by-step instruction with visual photos or videos of each stage. To cook delicious zucchini twists, you need to strictly follow the recipes, and when you get certain skills, experiment with spices and related ingredients. You can roll up zucchini not only with eggplant, carrots or tomatoes, but also with cauliflower, sweet peppers and even cereals, make caviar or long strips.
Real jam
Find out more recipes delicious salad from zucchini for the winter.
Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!Preparing for the winter is a useful thing, but it can also be pleasant. Remember how the harvest season usually begins? You need to find recipes that are best tested, prepare jars 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 useful and delicious product, which is easy to prepare (and, moreover, very inexpensive).
How can preparations for the winter be prepared from zucchini?
Zucchini is a unique product. Like cucumbers, they have little to no intense flavor of their own, which means that with the right skill, you can cook just about anything out of them. Various salads- both vegetable and with various additives like rice.
You can cook caviar - hundreds of recipes: from baked vegetables and raw, 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. Read the recipes, choose the ones you like and cook to your health!
Zucchini caviar - step by step recipe
Squash caviar- a wonderful and tasty snack that can be eaten on its own (just with bread), used as an additive to vegetable and meat dishes, or eat as a side dish.
Ingredients:
- 5 kg young peeled zucchini
- 250g tomato paste (it is better to take canned from the store, not homemade);
- 300 ml of refined oil;
- 2 tbsp vinegar essence(the one with 70%);
- 100g of garlic;
- 0.5 l of water;
- 3 tbsp salt;
- 2 pods of chili pepper.
Cooking:
- Peel the raw zucchini, remove the seeds and crank in a meat grinder (or blender), crank the pepper and mix the mass.
- Mix water with tomato paste, and then pour into a saucepan with zucchini-pepper mass.
- Pour refined oil into a saucepan with squash mass, add sugar and salt, mix well and put on medium heat.
- Simmer the vegetable mixture for about an hour and a half, stirring occasionally.
- Peel three cloves of garlic and mince.
- When the mixture has been on fire for 70-80 minutes, put garlic and vinegar, mix well the whole mixture, and cook for ten minutes.
- Remove the pan from the stove, put it in jars and roll up the lids, turn it upside down and put it under the covers.
Zucchini "You'll lick your fingers" - a very tasty preparation
Finger lick zucchini come out delicious and are fairly easy to prepare.
Ingredients:
- 3 kg of young peeled zucchini;
- 1 kg Bulgarian sweet (preferably red) pepper;
- 0.5 kg of tomatoes;
- 1 st. refined oil;
- 0.5 st. (or more - to your taste) vinegar 9%;
- 1 st. Sahara;
- 2 heads of garlic;
- 2 chili peppers;
- 2 tbsp salt.
Cooking:
- Coarsely chop the zucchini (this is necessary so that the zucchini does not boil in the process).
- Puree tomatoes and peppers with a blender or meat grinder, put in a saucepan, add salt, sugar, pour oil into the same place, put chopped garlic (you can turn it in a meat grinder or blender together with tomatoes and pepper). The mixture must be mixed well.
- In a saucepan with vegetable mixture add zucchini, mix well, close the lid and put on medium heat.
- 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).
- Then we put the vinegar, mix it, heat it for two minutes and put it in jars (previously sterilized), then roll it up.
Zucchini salad for the winter - step by step photo recipe
In cold weather, when it's snowing outside and frost covers the windows with bizarre patterns, you really want to see a fragrant piece of summer warmth on the table. Jams, compotes, cucumbers, tomatoes ... what else to pamper your family? If zucchini has been spoiled on your beds, then you can cook a spicy salad with tomato sauce.
Cooking time: 3 hours 0 minutes
Quantity: 3 servings
Ingredients
- Zucchini: 2 pcs. medium size
- Bow: 3 pcs.
- Carrot: 10 pcs. small
- Fresh dill: a bunch
- Garlic: a few teeth
- Tomato sauce: 120 ml
- Salt: 1 tbsp. l.
- Water: 125 ml
- Vegetable oil: 2 tbsp. l..
Cooking instructions
Store jars of zucchini salad in a cool place.
The salad is so delicious that it does not always “survive” until the winter. Still, it is a great addition to many summer dishes.
Zucchini salad in tomato sauce goes well with boiled young potatoes. Serve it also with rice, pasta or buckwheat. The combination of such spicy salad with meat would also be appropriate.
Zucchini in Korean for the winter - the best recipe
Spicy zucchini rolls pale in front of Korean-style zucchini, if you like spicy food, be sure to try it.
Ingredients:
- 1 kg. mature large zucchini;
- 1 st. grated carrots;
- 1 st. chopped onion rings;
- 1 st. thinly sliced bell pepper;
- 6-8 cloves of garlic;
- 0.5 st. vinegar 9%;
- 3 tbsp sugar (if you prefer sweeter, then with a slide);
- 10 grams of salt;
- spices for carrots in Korean (1.5 tablespoons);
- bunch of dill and parsley.
Cooking:
- Grate zucchini, transfer to a saucepan.
- Then you need to add carrots, onions, peppers, chopped garlic, refined oil, sugar and salt, seasoning, chopped herbs and vinegar, mix everything and leave to rest for 4 hours.
- Then mix again, put in sterilized jars and cover with lids, put the jars in a saucepan, pour water into a saucepan and bring to a boil.
- It is necessary to boil the blanks in this way for 25 minutes (for 500-700 gram jars), after which we close the lids and put the jars to cool down with the lids.
A very simple recipe for harvesting zucchini: a minimum of time, an excellent result
Great recipe that is easy to make. This salad should be stored in the refrigerator.
Ingredients:
- 1 liter jar of chopped zucchini;
- 1 liter jar of chopped tomatoes;
- 1 liter jar of grated onions, carrots and garlic (ratio to your taste, no more than a head of garlic for this amount of vegetables);
- 0.5 st. refined oil;
- 2 tsp salt;
- 2 tbsp Sahara;
- 1 tsp vinegar 70%.
All products are mixed and stewed over medium heat for about an hour and a half (depending on the ripeness of the zucchini), and then laid out in sterilized jars and rolled up. Cool upside down in a blanket.
Mother-in-law's tongue from zucchini - a step-by-step detailed recipe
A spicy appetizer called "Teschin's tongue" will appeal to everyone - it's very tasty.
We will need:
- 2 kg. mature large zucchini;
- 1 kg. sweet pepper;
- 1 st. vegetable oil;
- 1 cup of sugar;
- 2 chili peppers;
- 1 head of garlic;
- 1 tsp salt;
- 1 kg. tomato ketchup;
- 1 tbsp vinegar 70%;
- a few bay leaves, a package of peppercorns.
Cooking:
- Peppers and zucchini need to be washed, cleaned of tails and seeds and cut into large pieces in a saucepan.
- Hot pepper should be cut into rings, mixed with garlic pressed through a special press and added to the vegetable mixture.
- Then you need to put ketchup in a saucepan (if you like it spicier, you can take a spicy variety of ketchup), pour oil and vinegar, put spices, salt and sugar.
- Bring the mixture to a boil, reduce heat and simmer for an hour.
- The mixture must be decomposed into sterilized jars and rolled up.
Pickled zucchini - the perfect preparation for the winter
The easiest way to prepare zucchini for the winter is to pickle.
For the king of the table - pickled zucchini, we need the following ingredients:
- 3 kg. young zucchini;
- half a head of garlic;
- 1 tbsp salt;
- 1 tbsp Sahara;
- 2 tbsp vinegar 9%;
- 2 tbsp vodka.
You can add leaves and roots that you usually add to cucumbers or tomatoes - it can be currant and raspberry leaves, dill, horseradish, parsley.
Cooking:
- Zucchini must be cut into thin circles, arranged in jars (it is best to take 500-700 gram jars).
- Put a few garlic cloves and a couple of peppercorns in each jar.
- Boil water (2 liters), add salt, sugar and vinegar to it, stir and pour over the zucchini.
- Then roll up the lids and put to cool upside down (best in a blanket).
Adjika from zucchini - simple and tasty
Adjika from zucchini is prepared in less than an hour, but I warn you - this is a spicy and tasty snack.
Ingredients:
- 3 kg. young zucchini;
- 0.5 kg of sweet pepper;
- 0.5 kg of carrots;
- 1 kg of tomatoes;
- 1 st. refined oil;
- 2 tablespoons of salt, sugar, red hot pepper and vinegar 9%.
Everything needs to be crushed in a convenient way (I prefer a blender), mixed with spices, oil, and cook for forty minutes. Then add vinegar, cook for a couple of minutes and put it in jars, close the lids and cover with a blanket.
Zucchini lecho recipe
Do you like lecho from zucchini as much as I love it? If so, check out the recipe!
Ingredients:
- 2 kg of fleshy tomatoes, sweet bell peppers (tastier with yellow or red peppers, green gives a sharp aftertaste) and zucchini (if they are not too young, it is better to remove the skin and remove the seeds).
- For syrup, you need 0.5 cups of refined oil, apple cider vinegar and sugar, as well as 2 tbsp. salt.
These are the basic ingredients for a classic lecho, if you want to diversify the taste, you can put pepper, garlic, dill and other spices.
All vegetables need to be cut into equal cubes, put in a saucepan and cook for 15 minutes after the start of boiling, and then add salt, sugar, oil and vinegar. The finished product is laid out in jars (certainly after sterilization), sterilized for another 20 minutes, rolled up and turned over. Cool down under a blanket.
Zucchini like milk mushrooms - a step by step recipe
Surprise your family and guests new snack very easy - cook zucchini for milk mushrooms. Crispy, with a rich taste ... mmm - this is a masterpiece!
Ingredients:
- 2 kg of any zucchini (if too large, then cut thinner);
- 1 st. l. sea salt;
- 0.5 tbsp pepper (ground or peas);
- 3 tbsp Sahara;
- 3 tbsp refined oil;
- 0.5 st. vinegar 9%;
- garlic and dill to taste.
Cooking:
- Vegetables need to be peeled and cut so that visually the pieces resemble chopped mushrooms.
- Garlic and dill need to be chopped, mixed everything (including vinegar, oil and spices) and left for several hours.
- Sterilize jars and lids.
- Arrange the zucchini with dill and garlic in jars, cover with lids and sterilize the jars by boiling for 10 minutes.
- After that, the banks are rolled up, turned over and cooled. You don't need to cover with a blanket.
There are many recipes for pickled vegetables, but this recipe will surprise even experienced housewives.
Ingredients for 0.5-0.7 l jar:
- 4 hard tomatoes;
- a small young zucchini;
- half a sweet pepper;
- some carrots and garlic.
For the marinade, you need 3 cloves of garlic, 1 tsp. mustard seeds, 3-5 peppercorns, 1 tbsp vinegar, salt and sugar to taste.
Cooking:
- Vegetables need to be cut into patches.
- At the bottom of a dry jar we put garlic, peppercorns and mustard.
- Then layer on Bell pepper, Carrots, Zucchini And Tomatoes.
- To prepare the marinade, you need to boil 300 ml of water, put salt, sugar (about 2 tablespoons each or to your taste) and vinegar and pour the marinade over the vegetables.
- Cover jars with lids and sterilize for 10 minutes.
- Then roll up the lids, turn the jars over and cover with a towel.
Zucchini with mayonnaise - a recipe for a delicious preparation for the winter
If you want to cook zucchini with mayonnaise for the winter, then you should decide what exactly you want to cook - mayonnaise can be added to almost any winter salad. It turns out very tasty zucchini caviar with mayonnaise.
Zucchini (about 3 kg) must be peeled and grated (or chopped in a meat grinder), mixed with a can of tomato paste (250 g is enough), put the scrolled onions in a meat grinder (0.5 kg) and add a 250-gram pack of fat mayonnaise. Then you need to add 3 tbsp. sugar, 2 tbsp salt, a little pepper to your taste, as well as half a glass of vegetable oil.
The mixture should be boiled over low heat for about an hour, and then add spices and cook for another hour. The jars need to be sterilized (as you prefer), the caviar should be laid out and closed with lids. Turn the jars upside down, cover with a blanket and cool for about a day.
Zucchini like pineapples - an original recipe for winter harvesting
Love experiments? Try making zucchini compote - tasty and sweet, and zucchini in it look like pineapples. The recipe is very simple and even a novice hostess will be able to cook compote.
Ingredients:
- 1 medium zucchini (it is better to take not too old - young zucchini are much more tender);
- 5-7 plums, if possible, use cherry plum;
- 1 faceted glass of granulated sugar;
- 1 liter jar of water;
- 1 tsp vinegar (it is safest to use 9% table vinegar);
- a couple of lemon slices.
Use my bouquet of spices - a couple of allspice, 2 cloves, a couple of mint leaves (or half a teaspoon of dried mint), or make up your own. You can try adding cardamom, orange zest and lemon balm.
What to do:
- It is necessary to prepare the zucchini for cooking - the zucchini must be thoroughly washed, cleaned, seeds removed if necessary (you can not remove the seeds from young zucchini, the seeds are very soft there), and then cut into rings - about a centimeter thick. If your zucchini has seen a lot in life, then it is better to cut thinner.
- Then wash the plum.
- To the bottom liter jar(empty), put the spices - allspice, cloves, mint and vinegar.
- We put water with sugar to boil, at this time we put circles of zucchini, lemon and plum in a jar.
- Pour boiling syrup over and set to sterilize for ten minutes (so that water boils in jars).
- Then we roll it up with sealed caps, you need to wait a few days (at least).
- Store canned food in a dark place (pantry will do). Enjoy your health!
Spicy zucchini - photo recipe
The recipe for spicy zucchini is very simple. For 1 kg of zucchini you will need:
- bay leaf - 5 medium leaves;
- allspice - 8 peas;
- horseradish leaves;
- sprigs of parsley and dill umbrellas (for flavor);
- a few cloves of garlic;
- 2 hot peppers;
- for the marinade: salt, granulated sugar and vinegar to taste
Yield - 4 half liter jars.
Cooking method
1. Wash the jars with soda and scald with boiling water with the lids.
2. Cut the zucchini into half rings and transfer to a container.
3. Put horseradish leaves on the bottom of the jar, crumble an umbrella of dill and a few sprigs of parsley. Put a clove of garlic cut into several pieces and a couple of hot pepper rings.
4. Fill jars with zucchini.
5. Boil water for the marinade: the proportion per liter of water is 100 grams of sugar and 50 grams of salt. Add bay leaf and allspice for flavor. After boiling, pour in the vinegar.
6. Pour zucchini with ready-made marinade, roll up and wrap with a blanket. Leave the jars upside down for a day.
Perfect preform without sterilization
A good hostess knows that winter preparations from zucchini - a great alternative to complex salads and mushroom blanks, but cooking zucchini is much easier, and they are cheaper. And if you cook zucchini without sterilization, then the whole preparation will take no more than half an hour.
Ingredients for 3 l:
- 1.5 kg of zucchini;
- 4 sprigs of parsley;
- 4 garlic cloves;
- 3 tbsp granulated sugar;
- 3 art. l. fine salt;
- 6 art. l. vinegar (take 9%);
- a couple of leaves of parsley and a few peas of black pepper.
What to do:
- Wash and cut the zucchini (preferably in circles, but you can cut it the way you like), soak in water for three hours, then drain the water.
- Then you need to prepare a three-liter jar - wash it, pour a little water (about 0.5-1 cm) on the bottom, and put it in the microwave. As a rule, two and three-liter jars do not go into the microwave in height, so you can put the jar on its side. Run the microwave for 2 minutes - the water in the jar will boil and disinfect it - this is a chic sterilization option. Pour out the remaining water - the jar will dry in a couple of seconds.
- Next, you need to put parsley, lavrushka, garlic and peppercorns in a jar, and put the zucchini as tightly as possible.
Hello my dear friends! I continue the theme of preparations for the winter. And today I’ll tell you about salads with zucchini, canned by the most different ways and different ingredients. But at the same time, they all turn out very tasty.
What I also like about these recipes is that they are prepared quite quickly and stored without problems in apartment conditions. There would be a place, and we will find what to put there. If you love this vegetable, I recommend you amazing delicious recipes of them. Together with and some side dish of potatoes with meat, for example, they will be wonderfully combined on the dining table in winter.
Yes, what is there for lunch, on festive table such salads are not ashamed to exhibit and treat guests. Without undue modesty, my guests always praise these blanks. I just choose for myself better ways which I will share with you today.
And although a young vegetable is more tender and does not need to be peeled and seeds, it is not necessary to choose it. Just if the skin is already thick, peel it off. And cut out large seeds from the core.
This variant of the preparation is my favorite, it is according to it that I cook most often. The salad is simply amazing. It is prepared very simply and quickly. Be sure to try.
Ingredients:
- zucchini - 1 kg
- sweet pepper - 500 gr
- garlic - 7 cloves
- tomato paste - 200 gr
- bay leaf - 3 pcs
- vegetable oil - 50 ml
- black peppercorns - 6 pcs
- sweet pea pepper - 4 pcs
- vinegar 9% - 50 ml
- sugar - 2 tablespoons
- salt - 0.5 tablespoon
- water - 300 ml
Cooking method:
1. Rinse the zucchini, peel and remove the seeds. Cut them into cubes and put them in a bowl.
If your vegetable is young, then you do not need to peel off the peel and remove the seeds.
2. Rinse sweet pepper and remove all seeds and partitions inside. Cut them into the same cubes and put them in a saucepan with zucchini.
3. Add sugar, salt, vegetable oil there, tomato paste and fill with plain water. Mix everything.
4. Put on the stove, bring to a boil. Then reduce the heat and simmer for about 30 minutes. Do not forget to stir occasionally so that nothing burns.
5. After half an hour, the vegetables will already become soft. Add finely chopped garlic, broken bay leaves and allspice and black peppercorns to them. Mix everything and simmer for another 2 minutes. At the very end, pour in the vinegar, stir and turn off the heat.
6. Arrange everything in sterile jars, so that lavrushka and peppercorns get into each. Then cover the jars with lids and roll up. Put in a warm place and cover with a blanket. Leave them like this until they are completely cool.
You will get a very wonderful salad with a slightly sweet taste and slight sourness. What I love the most. I hope you enjoy it too.
The most delicious salad of zucchini, sweet peppers and tomatoes
An excellent harvesting method, without sterilization. And this means that it is done much faster. The salad is called Yurcha. In winter, on New Year's table this salad will be just right. Although, why only for the New Year, on the everyday dining table, it will also not be superfluous. Such an appetizer will always be in place.
Ingredients:
- Zucchini - 3 kg
- Bulgarian pepper - 1 kg
- Tomatoes - 1 kg
- Garlic - 3 heads
- Dill, parsley - in a bunch
- Vegetable oil - 250 ml
- Sugar - 200 gr
- Salt - 2 tablespoons without a slide
- Vinegar 9% - 100 ml
Cooking method:
1. Pass the tomatoes with garlic through a meat grinder and transfer to a saucepan. Add finely chopped greens to them. This also includes vegetable oil, sugar and salt. Mix everything well and put on a small fire.
2. Now let's cut the rest of the vegetables. Rinse and de-seed the bell peppers. Then cut it into strips.
3. Wash the zucchini. Cut off both sides of the buttocks. And cut them into cubes. The size of the cubes is arbitrary, according to your taste.
4. While we were chopping vegetables, by this time the tomatoes had just boiled. Add fire. Send peppers and zucchini to them. Stir and bring to a boil. When everything boils, reduce the heat again and cook without a lid for 35 minutes, stirring occasionally. A minute before the end of cooking, add vinegar and mix well.
In the meantime, everything is cooked, you can sterilize the jars, for example, in the microwave. Pour some water on the bottom and set for 2 minutes at full power. Very fast way sterilization. Boil the lids for 5 minutes.
5. Fill all the prepared jars to the top with the finished salad and roll up the lids. Wrap with a blanket and leave to cool completely. You don't need to flip them. Then put the cooled cans in your bins.
From the proposed ingredients, 9 half-liter jars of wonderful tasty snack for the winter.
Step-by-step recipe with carrots and onions in jars, without sterilization
A very simple recipe that won't take long to prepare. But it is very tasty. Wonderful preparation for the winter. You will not regret.
Ingredients:
- Young zucchini - 3 kg
- Green onion - 1 kg
- Carrot - 1 kg
For marinade:
- Water - 1 l
- Sugar - 200 gr
- Salt - to taste
- Garlic - 4 cloves
- Vinegar 9% - 200 ml
- Spices - to taste
- Vegetable oil - 300 ml
Cooking:
1. Rinse the zucchini and cut into small cubes directly with the skin. Peel the carrots and grate on a coarse grater. green onion cut into small pieces. And put it all in an enamel pan.
Green onions can be replaced with onions, then cut it into half rings.
2. Pour water into a saucepan and bring to a boil. Then pour sugar, salt and spices into it. Chop the garlic and add it to the water too. Let the marinade boil a little, then add the vinegar. After adding the vinegar, wait until it boils and pour it into the salad. Leave to brew for 1-2 hours.
3. Then add vegetable oil there. Stir and put on the stove until it boils. After boiling, cook for another 15 minutes, stirring. After that, pour into prepared sterilized jars.
4. After pouring into jars, roll up the lids. Turn the jars upside down and place in a warm place, covered with a blanket. Leave it like this until it cools down. Then you can put it in the place where you store all the blanks. And in winter, when you open such a salad and try it, you will feel the taste of summer.
Preparations for the winter "Teschin language" - the best recipe
This is the original name of this recipe of ours canned vegetables. I think the name went for a special cut. But let's go in order.
Ingredients:
- Zucchini - 1 kg
- Tomatoes - 1 kg
- Large bell pepper- 1 PC
- Hot pepper - to taste
- Garlic - 5-6 cloves
For marinade:
- Vinegar - 70 ml
- Vegetable oil - 100 gr
- Sugar - 100 gr
- Salt - 1 tablespoon
Cooking:
1. Peel the zucchini, cut out the seeds. Cut them in half, and then each half into 4 pieces. This will make it easier to cut them. Cut them into large rectangular pieces.
2. Scroll the tomatoes and peppers in a meat grinder. Pour this paste into a saucepan, add salt, sugar, vegetable oil and put on fire. Wait until it boils and cook for 7 minutes, stirring occasionally.
3. Then add chopped zucchini there, mix. Bring to a boil again and simmer for 30 minutes. It is necessary that they become soft, but at the same time do not fall apart. Stir them gently. 10 minutes before the end, add finely chopped garlic and pour in the vinegar.
4. Hot, put the salad in prepared sterile jars. Screw on the lids, turn upside down and put in a warm place under the covers until cool. Then just put it away in the preservation storage place. You will have just a delicious snack for the winter.
Video on how to cook a snack of zucchini and carrots in Korean
Wonderful yummy for the winter in Korean. I love Korean cuisine, therefore, I also preserve vegetables in this way for future use. look interesting video recipe preparation of this wonderful piece.
Ingredients:
- Young zucchini - 2 pcs
- Carrots - 2 pcs
- Onion - 1 pc.
- Large sweet pepper - 1 pc.
- Garlic - 5-6 cloves
- Fresh greens - a bunch
- Salt - 1 tablespoon
- Sugar - 2 tablespoons
- Korean seasoning - 1 tablespoon
- Spicy ground pepper- taste
- Vinegar 9% - 5 tablespoons
- Vegetable oil - 100 ml
And let's get down to watching and preparing a great snack for the winter.
My husband loves this salad most of all, but I take it, as it is not very spicy here Korean seasoning. But this is a matter of taste. Try and evaluate. I'm sure you must like it.
Cooking "Ankle bens" from zucchini with tomato paste
A colleague at work recently shared this recipe with me. I've already tasted it, it's just great. It turned out incredibly delicious. I recommend you too.
Ingredients:
- Carrots - 500 gr
- Onion - 500 gr
- Young zucchini - 2.5 kg
- Sweet pepper - 500 gr
- Tomatoes - 1.5 kg
- Water - 1 glass
- Vegetable oil - 0.5 cups
- Tomato paste - 5-6 tablespoons
- Sugar - 0.5 cups
- Salt - 1 tablespoon
- Vinegar 9% - 0.75 gr
Cooking:
1. Let's start with the marinade. Pour sugar and salt into a pot of water. Add vegetable oil and vinegar. Add tomato paste, stir and bring to a boil.
2. Peel the carrots and cut into cubes. Add it to the pot with the marinade and cook for 7-10 minutes. Then cut the onion into half rings, add to the same place and simmer for another 10 minutes. Cut the zucchini into large cubes and add to the rest of the vegetables. Simmer with the lid closed for 15 minutes.
If your zucchini is no longer young, then first peel the peel and cut out the seeds.
3. Wash the sweet pepper and free from seeds, then cut into large cubes. Add it to the pot and continue to simmer for 15 minutes. Lastly, put the finely chopped tomatoes in the pan and simmer for another 25 minutes, then taste. If something doesn't taste good, add it.
4. When everything is ready, pour into sterilized jars and roll up the lids. Place the jars upside down in a warm place, wrap them in a blanket and leave to cool.
You will get a wonderful, tasty salad, which is indistinguishable from the store. Try this yummy treat.
Zucchini for the winter, like milk mushrooms
Try this option too. You will feel the taste of mushrooms. Very unusual recipe but I liked it. Such an appetizer on the festive table will fit very harmoniously.
Ingredients:
- Zucchini - 3 kg
- Salt - 2 tablespoons
- Sugar - 6 tablespoons
- Vegetable oil - 1 cup
- Dill and parsley - in a bunch
- Vinegar 9% - 0.5 cup
- Garlic - 2-4 cloves
Cooking:
1. Clean the zucchini from the peel and seeds. Cut into cubes and place in a deep bowl. Add finely chopped herbs and garlic, salt, sugar and ground pepper. Pour in vegetable oil and vinegar. Mix everything well and leave to infuse for 3 hours.
2. After that, spread the salad evenly into sterilized jars. The rest of the brine is also distributed in jars. Place the jars in a pot of water. Cover them with lids. Put on gas until boiling.
Lay a rag on the bottom of the pan so that the jars do not split. Water should be poured so that about 1 cm remains to the neck of the bakni.
3. As soon as the water boils, cover the pan with a lid and leave on fire for 15 minutes. Then take out the jars and roll up the lids. Turn the jars over, cover with something warm and leave to cool, about a day. In winter, you will enjoy amazing taste.
Delicious recipe for zucchini and eggplant appetizers
I can’t help but tell about this method of harvesting for the winter. Makes an awesome salad. The combination of vegetables here is chosen so that the taste is simply excellent. Take the time to prepare it and you will be delighted with it.
Ingredients:
- Zucchini - 1 kg
- Eggplant - 1 kg
- Carrots - 0.5 kg
- Vinegar - 9% - 1 tablespoon
- Vegetable oil - 200 gr
- Sweet bell pepper - 400 gr
- Tomatoes - 400 gr
- Hot pepper - 1 pc.
- Black ground pepper - 1 tablespoon
- Salt - 0.5 tablespoon
- Garlic - 50 gr
- Onion - 500 gr
- Dried basil - 20 gr
- Bay leaf - 3-4 pieces
Cooking:
1. Peel the zucchini, get rid of the seeds and cut into small cubes. Wash the eggplant and also cut it. Peel the onion and cut into cubes too. Peel sweet and hot peppers from seeds and finely chop.
2. Grate carrots on a coarse grater. On tomatoes, make an incision with a cross from the top, pour boiling water over it and peel it. After that, grate on a coarse grater.
3. Heat up the pan and pour vegetable oil into it. Put the zucchini in there. Stir occasionally, fry for 15 minutes. Fry eggplants like that for 15 minutes in another pan.
4. In the third pan, fry the onion until golden, then add the carrots and fry for 10 minutes. Then add sweet and hot peppers there. Stir, cover the pan with a lid and simmer for another 10 minutes.
5. Fold the prepared vegetables into a pan with zucchini, pour over grated tomatoes and mix well. Then close the lid and simmer for 10 minutes.
6. After that, add 3 more tablespoons of vegetable oil, salt, pepper, basil and bay leaf. And, of course, stir and simmer for another 20 minutes under a closed lid. 5 minutes before cooking, pour 1 tablespoon of vinegar and finely chopped garlic.
7. Arrange the finished sauté in a sterilized jar, roll up the lids and place upside down. Cover with a blanket and leave to cool completely. Then store the jars in a dark, cool place.
Here are some simple and amazingly delicious recipes I have prepared for you today. I really hope that at least one, but you will like it. Choose and prepare yourself wonderful snacks for the winter.
All of them will perfectly decorate your dining or holiday table. Relatives and guests will be satisfied with the proposed snack. Good appetite!
Zucchini salad for the winter has also entered our culinary menu, like many other zucchini dishes. Well, for example, an article about which I recently published.
It is also very famous, which I now eat with pleasure, although after my student days, I did not really respect it. For the young, I will explain that as a student, this was our main meal, since we spent the scholarship in the first three days. And caviar cost a penny.
Another one of famous dishes, it . My friend also did not eat zucchini at one time, like me. He started eating them as soon as he tried zucchini pancakes at a party and asked what it was made of?
To put it simply, zucchini is delicious. Let's make salads for the winter. Oh how useful.
Recipes for zucchini preparations for the winter, simple and tasty zucchini salads
I know that many men prefer meat. Well, do it smartly, and serve it with the zucchini salad that you prepared for the winter. What a treat it will be!
Zucchini salad for the winter you will lick your fingers in a simple marinade
Ingredients:
- Zucchini - 1 kg.
- Tomatoes - 1.5 kg.
- Bulgarian pepper large - 4 pcs.
- Garlic - 4-5 cloves
For marinade:
- Sugar - 100 g.
- Salt - 1 tbsp. l.
- Vinegar 9% - 1 tbsp. l.
- Vegetable oil - 1 tbsp. l.
Cooking:
1. Wash all vegetables, clean garlic.
2. Cut the zucchini into small cubes, about 1.5 cm. Cut the tomatoes and bell pepper into strips. Finely chop the garlic.
3. Put the tomatoes in a saucepan, add salt and sugar. Gently mix everything and set to cook, stirring occasionally. The tomatoes will release juice. After the juice boils, cook the tomatoes for another 10 minutes, continuing to stir occasionally.
4. After 10 minutes, add chopped zucchini. After them we send chopped pepper. Add vegetable oil, mix. The zucchini will release its juice. After it boils, cook for another 30 minutes.
5. Approximately 15 minutes before readiness, add chopped garlic. Don't forget to stir occasionally. Do it carefully. We want salad, not porridge.
6. 2-3 minutes before readiness, pour in the vinegar. Close the lid immediately to prevent the vinegar from evaporating. Cook for a couple of minutes, bring to a boil and remove the pan from the heat.
7. hot salad Pour into sterilized jars and close with lids. It can be rolled up with metal or twisted, now fashionable screw. Lids also need to be sterilized.
8. Banks immediately turn the lids down and put in a certain place.
I want to remind you, do not put hot cans directly on the table and even more so on metal. Or lay down a towel or a wooden cutting board.
9. We wrap the jars with something warm, a towel, an old blanket, old clothes and leave to cool completely. Then we move to a place for storage.
We got 4 cans. The total volume of cans is approximately 2.5 liters.
We store in a cool place, on a loggia, in severe frosts or heat we bring it home. So I think they will stand well at room temperature.
Our zucchini salad for the winter, lick your fingers, ready.
We store, take out when we want and enjoy.
Bon Appetit!
The recipe for a simple and very tasty zucchini salad for the winter
Ingredients:
- Zucchini - 2 kg.
- Onion - 3-4 pcs.
- Sweet Bulgarian pepper - 4-5 pcs.
- Water - 100 g.
- Salt - 1 tbsp. with a slide
- Sugar - 200 g.
- Tomato paste - 150 g.
- Vinegar 9% - 100 g.
- Parsley greens - 1 bunch
Cooking:
1. Washed vegetables, if necessary, clean and cut.
2. Peel the zucchini from the skin and seeds, and cut into small cubes.
3. Also chop the onion and sweet pepper into cubes and also into small pieces. If you have the opportunity, take multi-colored peppers. It will look beautiful in a salad. Unfortunately, we did not have red pepper.
4. Finely chop parsley.
5. Put the chopped zucchini into the prepared large saucepan, then send the chopped sweet pepper. Add onion and sprinkle with chopped parsley.
6. Pour water into a separate cup, add vegetable oil, salt, sugar, vinegar and tomato paste. We mix everything well.
7. Pour our marinade to the vegetables. Mix everything well and put our salad on fire.
8. As soon as the salad releases the juice and boils, reduce the heat and cook, stirring occasionally for another 35-40 minutes.
9. Well, that's all, our salad is well boiled and ready for laying in jars.
10. Put the salad in jars and roll up the lids.
11. After seaming the jars, put the lids down and roll them. Thus, they must cool down, and only then it will be possible to rearrange them in a storage cabinet.
And then you can take it out and eat.
Bon Appetit!
Zucchini salad for the winter mother-in-law's tongue - a recipe with a photo step by step
Ingredients:
- Zucchini - 3 kg.
- Carrots - 3 pcs. (large)
- Chili pepper - 2 pcs.
- Garlic - 1 cup,
- Vinegar 9% - 80-100 ml.
- Sunflower oil - 200 ml.
- Tomato juice - 500 - 600 ml.
- Sugar - 1 cup
- Salt - 2 tbsp. l.
Cooking:
1. We rub the washed carrots on a coarse grater. Pour vegetable oil into a basin, or into a saucepan, or into a frying pan, heat it well and put the grated carrots into it. Fry the carrots for 5 minutes, stirring occasionally.
2. Our zucchini are young and small. We cut them lengthwise into plates about 5 mm thick.
3. If the zucchini is large, peel the skin and cut them across into circles, and cut the circles in half.
4. Cut off the tip with the stem from the hot pepper and remove the seeds. if you love spicy dishes, then you can leave some of the seeds or not remove them at all.
5. Twist garlic and hot peppers in a meat grinder, each in a separate bowl.
6. While we were working on zucchini and peppers with garlic, the carrots were already fried. Pouring into carrots tomato juice, stir, you can immediately pour 600 g, add salt and sugar. Mix everything well again.
7. When the sugar and salt dissolve, add the twisted pepper. Then add all the chopped zucchini. We mix everything.
8. Now it seems that there is very little liquid. But the zucchini will heat up and secrete own juice. Everything will be fine. After the salad boils, simmer the vegetables for another 45 minutes.
9. 10 minutes before the end of cooking, add scrolled garlic and vinegar. We mix everything well.
10. After 10 minutes, our salad is ready.
11. Reduce the heat to the smallest, so that the salad does not cool down. We lay out the salad in sterilized jars and roll up with sterilized lids.
12. Turn the jars upside down and leave to cool. We send to the storage place.
We got 7 cans of 0.5 liters. The rest went to the thirsty to sample.
Well, now a salad of zucchini for the winter mother-in-law's tongue ready completely.
Bon Appetit!
Zucchini salad for the winter with carrots, tomatoes and sweet peppers
Ingredients:
- Zucchini - 2 pcs. small
- Carrots - 2 pieces,
- Tomato - 2 pcs.
- Sweet pepper - 2 pcs.
- Garlic - 4 cloves
- Onion - 2 heads
- Greens - dill or parsley.
For marinade:
- 750 ml water
- Salt - 1 s. l. with a slide
- Vegetable oil - 80 ml.
- Vinegar 9% - 80 ml.
- Sugar - 80 g.
Cooking:
1. Wash all vegetables, dry and cut into rings.
2. We begin to fill sterilized jars. At the bottom, in each, we put a clove of garlic, a sprig of dill and parsley. You can put one thing, or dill, or parsley, to taste. Next, put the carrots in 2-4 circles. We spread there a couple of circles of zucchini.
3. Next, put 2-3 circles of onion, and then sweet pepper, also, as you remember, sliced into circles. The next layer is 1-2 mugs of tomatoes. And again, 2-4 circles of zucchini. Then again carrots, onions, peppers, zucchini and tomatoes. It turns out such a multi-layered salad.
4. Covering the jars with your hand, shake them a little to seal them, and then add more that will fit.
5. Cooking the marinade. Pour 750 ml into a saucepan. water. Put on the stove and bring to a boil. Add salt and sugar. Add vegetable oil and vinegar. Bring to a boil again.
6. The marinade boiled, we immediately begin to pour our vegetables in jars. We pre-installed the banks on a special wooden stand. Can be placed on a towel.
Be careful and careful! Don't get burned!
7. Now we will sterilize them. Line the bottom of the pan with a towel or cloth. We cover the jars with lids until they are rolled up and set them in a saucepan on a cloth. Fill the jars with warm water up to the shoulders.
Make no mistake. If you pour cold water, jars may burst, as hot marinade is poured into them.
Bon Appetit!
