What salads from zucchini for the winter. Preparations for the winter from zucchini: the most delicious recipes with photos! Adjika from zucchini - simple and tasty

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 a healthy and tasty product that is easy to prepare (and very inexpensive, too).

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 - there are 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

Zucchini caviar is 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 eaten 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 that is 70%);
• 100g of garlic;
• 0.5 l of water;
• 3 tbsp salt;
• 2 pods of chili pepper.

Cooking:

1. Peel the raw zucchini, remove the seeds and crank in a meat grinder (or blender), crank the pepper and mix the mass.
2. Mix water with tomato paste, and then pour into a saucepan with zucchini-pepper mass.
3. Pour refined oil into a saucepan with squash mass, add sugar and salt, mix well and put on medium heat.
4. Simmer the vegetable mixture for about an hour and a half, stirring occasionally.
5. Peel three cloves of garlic and mince.
6. 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.
7. 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:

1. Coarsely chop the zucchini (this is necessary so that the zucchini does not boil in the process).
2. 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.
3. Put the zucchini in a saucepan with the vegetable mixture, mix well, close the lid and put on medium heat.
4. When the mixture boils, you need to leave it on the stove for another twenty minutes (in the event that the mixture boils too much, then you need to make the fire smaller).
5. Then we put the vinegar, mix it, warm it up 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 a spicy salad with meat will 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:

1. Grate zucchini, transfer to a saucepan.
2. 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.
3. 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.
4. 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:

1. Peppers and zucchini need to be washed, cleaned of tails and seeds and cut into large pieces in a saucepan.
2. Hot pepper should be cut into rings, mixed with garlic pressed through a special press and added to the vegetable mixture.
3. 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.
4. Bring the mixture to a boil, reduce heat and simmer for an hour.
5. 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:

1. Zucchini must be cut into thin circles, arranged in jars (it is best to take 500-700 gram jars).
2. Put a few garlic cloves and a couple of peppercorns in each jar.
3. Boil water (2 liters), add salt, sugar and vinegar to it, stir and pour over the zucchini.
4. 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 each 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 each 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 will 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

Surprising your family and guests with a new snack is 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:

1. Vegetables need to be peeled and cut so that visually the pieces resemble chopped mushrooms.
2. Garlic and dill need to be chopped, mixed everything (including vinegar, oil and spices) and left for several hours.
3. Sterilize jars and lids.
4. Arrange the zucchini with dill and garlic in jars, cover with lids and sterilize the jars by boiling for 10 minutes.
5. 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:

1. Vegetables need to be cut into patches.
2. At the bottom of a dry jar we put garlic, peppercorns and mustard.
3. Then lay out layers of sweet peppers, carrots, zucchini and tomatoes.
4. 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.
5. Cover jars with lids and sterilize for 10 minutes.
6. 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:

1. 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.
2. Then wash the plum.
3. At the bottom of a liter jar (empty), put spices - allspice, cloves, mint and vinegar.
4. We put water with sugar to boil, at this time we put circles of zucchini, lemon and plum in a jar.
5. Pour boiling syrup over and set to sterilize for ten minutes (so that water boils in jars).
6. Then we roll it up with sealed caps, you need to wait a few days (at least).
7. 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 housewife knows that winter zucchini preparations are a great alternative to complex salads and mushroom preparations, but zucchini is much easier to cook 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:

1. Wash and cut the zucchini (best in circles, but you can cut it the way you like), soak in water for three hours, then drain the water.
2. 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.
3. Next, you need to put parsley, lavrushka, garlic and peppercorns in a jar, and put the zucchini as tightly as possible.

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 of the most famous dishes is this. 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!

1. 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. Put the hot salad in sterilized jars and close the 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!

1. 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!

1. 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 like spicy dishes, 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. Pour tomato juice into carrots, stir, you can pour 600 g at once, 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 release their 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 the zucchini salad for the mother-in-law's winter is completely ready.

Bon Appetit!

1. 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, the jars may burst, as hot marinade is poured into them.

Bon Appetit!

Zucchini is good for everyone - light, tender, healthy, but, unfortunately, it tastes fresh. This is easy to fix if you choose the right company for him. With vegetables and bright spices, a zucchini salad for the winter turns out what you need - refreshing, spicy, fragrant. Under the barbecue, and as an independent cold appetizer goes with a bang. Still have doubts? As an irrefutable argument, we offer a selection of recipes that have every chance of becoming your "signature".

The subtleties of canning zucchini and snacks from it

Unlike cucumbers, which perform well solo, zucchini, like eggplant, is a collective vegetable. By itself - not a firework of taste. But it has a lot of fiber, which makes it an ideal filler for vegetable "salions".

Things to remember when canning zucchini:

1. Neutral taste, which many perceive as a disadvantage, can easily be turned into a virtue. Not every vegetable is suitable for both pickles and jams, but our hero does it very well. Improvising with spices and seasonings, you can prepare such a salad for the winter from zucchini that all your friends will ask for the recipe.
2. A vegetable is 90% water with a neutral pH. Preserving it without acid "from the outside" will not work, so zucchini is not salted, not fermented, but only pickled. A preservative is taken of chemical origin - table vinegar, citric acid. Prefer natural products? Take fermented apple cider vinegar, grape vinegar, sour berry juice, for example, from red currant, cranberry, lime.
3. It is important to choose the right fruits for canning. For salads, you need young zucchini with a thin skin that has not had time to coarsen and the beginnings of seeds. The exception is caviar, which will turn out tastier from ripe fruits with ripened, slightly fibrous pulp.

In a salad of zucchini for the winter, the main thing is to choose a good mix. The vegetable is harmoniously combined with sweet and sour sauces based on tomatoes and sour fruits, sweet carrots, allspice bell peppers, celery, parsley. An appetizing aroma of winter preparations is given by garlic, a pleasant warming sharpness - chili pepper, horseradish, white roots. Delicious hearty salads are obtained with the addition of beans, rice.

White-fruited zucchini are distinguished by tender, tasty, friable pulp, which quickly boils soft, which makes them indispensable for caviar and other pureed dishes. Zucchini is good in salads - they are denser, the pieces remain intact during heat treatment. Yellow-fruited varieties produce snacks with a light pumpkin flavor.

Fly in, hurry up, choose ... your recipe

The proposed selection of zucchini salads will allow you to replenish strategic stocks for the winter and surprise your relatives - we chose recipes that are exceptionally tasty, simple, and reliable in storage.

Delicious squash stew

Such dishes are good because you can mix any vegetables at hand in them. But if you are not ready for impromptu yet, prepare a winter snack according to the proposed recipe - in it all the components are selected successfully, in the right proportion.

The basis of the salad is zucchini, take them 3 kg. He will be accompanied by:

• carrots (1.5 kg);
• sweet pepper (1.5 kg);
• onion (1 kg);
• tomatoes or juice from them (2 kg);

We will season the vegetables with salt (80 g), sugar (200 ml), oil (500 ml), vinegar (250 ml). Pepper - ground black (1 tbsp) and chili (1 tsp) will add the necessary sharpness to the appetizer.

We start work on the stew with a tomato base. If it is juice, just bring to a boil, pre-grind the tomatoes into a puree.

In a boiling tomato, we lower in turn (in that order) - grated carrots, chopped onions, zucchini cubes and, last - pieces of bell pepper. Add the rest of the ingredients to the vegetable mixture - everything except vinegar. It is poured out before the stew is almost ready (in 5-10 minutes).

Stew the stew over low heat (60 minutes), do not part with stirring, so that the zucchini and pepper remain as large as possible in pieces.
The finished zucchini salad is laid out in clean, calcined jars, corked, after cooling it is put away for storage for preservation for the winter.

Zucchini Lecho

In the famous lecho filling, a surprisingly harmonious, refreshing appetizer is obtained, in which the taste of zucchini is not replaced by more fragrant and bright vegetables, as is sometimes the case, but, on the contrary, is subtly emphasized. To prepare lecho, we take 3 kg of unripe fruits, zucchini is better, since their flesh is denser and juicier. Based on this amount, prepare the remaining components of the salad:

• bell pepper, can be of different colors - it will be very beautiful (1 kg);
• ripe tomatoes, red fleshy varieties (1.5 kg);
• garlic (2 heads);
• salt (80 g);
• sugar (200 g);
• olive oil (250 ml);
• fermented vinegar (200 ml);
• black pepper (0.5 tsp).

First prepare the tomato sauce. Prepared tomatoes are crushed to a mushy mass, salt, sugar, spices, oil are added to the puree. With the amount of the latter, you can vary - there are lecho recipes where oil is not added at all. In this case, proceed from your own preferences.

When the filling boils, zucchini cut into strips, strips of multi-colored peppers, chopped garlic are sent into it. Stew for 30-40 minutes, making sure that the vegetables do not sit on the bottom of the pan and do not burn. 10 minutes before readiness, vinegar is poured into the pan.

The finished salad is poured hot into jars, immediately clogged.

An original way to increase the safety of winter salads is offered by Oktyabrina Ganechkina, a TV presenter and vegetable growing expert. On top of the hot contents of the jar, you need to put a circle of parchment paper, pour 30 g of vodka (a tablespoon) and sprinkle with half a teaspoon of mustard powder. And then roll up the workpiece. No need to flip the bank!

Peperonata - italian zucchini

The technology for preparing this vegetable appetizer is stewing in its own juice, so this recipe will appeal to you if you like soft salads that resemble stews in texture. And yet - there is no vinegar in it, so it will not work to cook this zucchini salad for the winter without sterilization. Consider this factor when choosing a recipe.

Peppermint Ingredients:

• zucchini (2 kg);
• dense, slightly unripe tomatoes (2 kg);
• thick-walled, sweet pepper (5–6 pcs.);
• bulbs are large (4–5 pieces);
• garlic (1 head);
• chili (0.5–1 teaspoon).

They salt the appetizer to taste, but they use very little oil for stewing - 5–6 tbsp. spoons.

First, sliced ​​​​tomatoes are sent to the cauldron with oil, then onion rings, zucchini cubes (if the skin is rough, the fruit is peeled), pepper strips, chopped garlic. Vegetables secrete a lot of juice, in which they are stewed until softened. At the end, vegetables are salted and peppered. The appetizer is packed hot, after which the jars are sterilized (liter - 15-20 minutes).

Zucchini in Korean

The tantalizing aroma of Korean salads leaves no one indifferent, and a winter snack from zucchini is no worse than from eggplant. One of the secrets of its preparation is the correct cutting of vegetables into strips. To do this, you will need a special grater or food processor - most models have this function.

Components of the Korean variation of the salad:

• zucchini squash - (3 kg);
• carrot (0.5 kg);
• onion (0.5 kg);
• sweet pepper (0.5 kg);
• garlic peeled (half a glass);

For dressing you will need salt (50 g), sugar (200 g), a glass of olive oil and 9% vinegar. But the highlight of this dish is a special seasoning (dry or paste) for Korean carrots, which is sold in the spice department. It is she who gives the appetizer sharpness and recognizable aroma.

Vegetables are cut into strips, zucchini - very thin circles or half rings, garlic is squeezed out. All vegetables are mixed in a large wide bowl, seasoned with spices, oil, vinegar and allowed to soak for about 30 minutes. Then the contents of the bowl are transferred to a saucepan, boiled for 20 minutes and packaged hot in prepared sterile jars.

If there is too much vinegar for you, it can be halved, but then it is better to sterilize the salad for reliability (half-liter jars - 15 minutes).

Snack in tomato sauce "Teschin tongue"

This winter zucchini salad in a fragrant garlic sweet and sour sauce turns out to be remarkably tasty, moreover, it is prepared without sterilization.

Young fruits (3 kg) are cut into thin oblong plates - “tongues”, hence the name. Filling is prepared from the rest of the components. What do we take for her?

• Bulgarian pepper (5 pcs.) And hot (1-2 pcs.);
• garlic (100 g);
• purchased tomato paste (0.7 kg);
• salt (50 g);
• sugar (250 g);
• oil (200 ml)
• fermented vinegar (125 g).

Peppers are ground in a blender to a puree state, the same is done with garlic. Combine it with the rest of the dressing ingredients. It is poured over zucchini, stewed for about an hour. Hot packed in jars.

Almost mushrooms

This winter zucchini salad is definitely good because it is eaten both separately and added to other dishes, seasoned with onions and olive oil, like mushrooms.
Young fruits (3 kg) cut into thin circles or cubes, pour fragrant sweet and sour marinade. It consists of a mixture of oil, preferably olive, and vinegar, which are taken in a glass, sugar and salt - 50 g each. Squeeze 10 cloves of garlic here. Marinated zucchini for at least three hours. Further, in the same bowl they are sent to the fire and boiled until the circles become slightly transparent. By the time it is 20-25 minutes. Everything can be laid out and rolled up. Just make sure that the contents of the jar are completely covered with marinade.

Salad with champignons

A salad of fresh young zucchini with mushrooms for the winter will allow you to show off the original and unused workpiece. In addition to the main vegetable (let's take the standard 3 kg), the recipe includes:

• champignons (1 kg);
• fleshy, dense tomatoes (1 kg);
• onion (0.5 kg);
• dill greens - a large bunch.

To overcook vegetables, you will need about a glass of oil, for salad dressing - salt (2 tablespoons with a slide), pepper (to taste), vinegar (200 ml).

Zucchini cut into circles, quickly fried in hot oil. Mushrooms are overcooked in another pan. Both components are combined and stewed over low heat for 10-15 minutes. Then, onion rings, tomato slices, chopped greens are added to the zucchini-mushroom mixture. All this is seasoned with spices, vinegar, put out a little more.

The salad is packed in half-liter jars, sterilized for half an hour.

With vegetables in tomato sauce

For 6 kg of fresh young zucchini, we take the following set of products:

• carrots - 1 kg;
• tomatoes - 2.5 kg;
• white roots (celery, parsnips) - 0.1 kg;
• onion - 0.25 kg;
• a bunch of greens (parsley, celery);
• 3 tbsp. spoons of salt and sugar;
• frying oil - about 450 ml;
• fragrant and black pepper to taste.

The preparation of the snack consists of 3 stages.

1. Zucchini is cleaned, cut into thin circles (0.8-1 cm), fried in oil, allowed to cool slightly. It is important that when put into jars, pieces of vegetable do not spread.
2. Minced vegetables are prepared from carrots, onions, white roots. Vegetables are rubbed or finely chopped, fried in oil. Chopped herbs are added to the finished mixture.
3. Prepare tomato sauce. To do this, puree the tomatoes, add salt, sugar.

When all three components are ready, they are placed in layers in the dishes: sauce on the bottom, then zucchini, minced vegetable on top, sauce again. Vegetables should be put tightly, but not pushed, so that the tomato filling freely penetrates between the layers and covers the salad on top.
Filled liter jars are sterilized at 100⁰ C for 30 minutes, after which they are hermetically sealed.

Zucchini in Georgian

This salad is somewhat reminiscent of a “light”, only not from eggplant, but from zucchini, and it is also prepared for the winter. What is the dish made of?

1. From zucchini (the recipe is for 5 kg), which are cut into rings, fried in oil.
2. Spicy garlic-pepper dressing. To cook it, you need, as in the "light":
   • bell peppers (fleshy, red) - 10 pieces;
   • hot pepper - 1-2 pieces;
   • garlic - an incomplete glass (200 g);
   • vinegar - 200 ml.

Peppers and garlic are crushed in a blender to a homogeneous mushy mass, vinegar is added to the mixture. Fried circles of vegetables are dipped in spicy dressing, placed in half-liter jars. Then they are sterilized for about half an hour and corked.

Well, how about without caviar?

Salads are salads, but we simply have to offer a version of the famous zucchini caviar for the winter, so write down the recipe. Let's say right away that it will be very tasty, although some housewives have a biased attitude towards mayonnaise. We won’t persuade, it’s better to try it, and then draw your own conclusions.

Let's start with zucchini. Choose large, ripe fruits with hardened skins and well-formed seeds. They need to be cleaned, the fibrous inside removed, and the “boats” of the pulp should be left for the caviar. We will weigh them - in the proposed recipe for zucchini, you need 7 kg. At the end of the preparatory work, we pass the pulp through a meat grinder.

Preparations from zucchini for the winter

We all love zucchini and grow it in our garden. Many people like to eat them fried and in salads. Of course, we all want to use our harvest to the fullest.Conservation helps with this.

We will present to your attention a few simple salads for harvesting zucchini for the winter, they will delight you with their taste throughout the winter season.

1. Zucchini for the winter "Summer"

Zucchini salad with mayonnaise for the winter "Lazy caviar"

This salad is for those who love zucchini caviar, but don't have time to make it because of the complexity of the process. Salad turns out to be something between stew and caviar. Perfect for all second courses. Even children will like a very delicate taste, and it is so difficult to feed them with vegetables. In winter, this salad can be given to babies, interrupting with a blender because there is no vinegar there.

This salad will delight you in the winter cold, reminding you of summer. Now we will tell you how to cook it.

• Zucchini - 3 kg;
• Carrots - 0.5 kg;
• Onion - 0.5 kg;
• Tomatoes - 1 kg;
• Refined sunflower oil - 0.5 cups;
• Salt to taste;
• Bay leaf;
• Ground black pepper to taste (you can not add);
• Mayonnaise - 2 tablespoons.

Let's start cooking:

Step 1. The first thing to do is prepare the vegetables:

a) Wash the zucchini and grate it on a coarse grater.

Grate zucchini

b) Wash the carrots, peel and also grate on a coarse grater.

Grate carrots on a coarse grater

c) We clean the onion, cut it in half and put it in water for 10 minutes so that excess bitterness, which we do not need, comes out of it. Cut it into large half rings, or quarters.

Onion cut into half rings

Step 2. Put a large frying pan or aluminum pan on the fire, it is in such a dish that your salad will not stick to the bottom and will not burn. Pour oil into the container. When it warms up, pour the onion there and let it release the juice, do not let it start to fry, just let it go.

Step 3. When the onion has already started the juice, pour out the carrots and let it swell in the same way.

Step 5. While the zucchini is letting its juice out, cut the tomatoes into cubes. As soon as the zucchini begins to boil, pour in the tomatoes.

Tomatoes cut into cubes

While your salad is simmering, sterilize the jars.

Step 6. The salad should reach such a state as a stew, remove it from the heat and put 2 tablespoons of mayonnaise in it, or more if desired. It will act as a preservative due to the lack of vinegar in the salad.

Step 7. Lay out in jars and set to sterilize. We sterilize jars with a volume of 0.5 liters for 10 minutes.

We take out, roll up and set to cool upside down.

zucchini salad with mayonnaise

Your salad is ready!

Zucchini salad "Donbass"

Delicious and spicy salad "Donbass" will certainly please you with its fresh sour taste. It tastes like it was just made recently. The aroma of greens in this salad gives it a unique taste of summer and freshness. Pleasantly diversifies the winter diet.

This recipe was used by our grandmothers, but was forgotten a little. Let's remember this recipe together and prepare a piece of summer.

For cooking you will need:

• Zucchini - 3 kg;
• Bulgarian sweet pepper - 1 kg;
• Garlic - 100 g;
• Sugar - 4 tablespoons;
• Vinegar - 150 g;
• Refined vegetable oil - 200 g;
• Greens - dill and parsley more.

Let's start cooking:

Step 1. First of all, we prepare vegetables:

a) Thoroughly wash the zucchini and cut into medium-sized cubes.

b) Pepper is desirable to choose fleshy. It is also washed and cut into strips so that the size of the zucchini and pepper is approximately the same.

c) Peel and chop the garlic as finely as possible.

d) Wash the greens and let the water drain, put on a towel, cut into small pieces, slightly larger than for soup.

Step 2. Put all the vegetables and herbs in a saucepan, add garlic, sugar, oil and vinegar to the same place and leave to infuse for 6 hours, stirring occasionally.

Step 3. When your salad is already infused, let the juices go, put it on the fire and bring to a boil, boil for 5 minutes, no longer.

Step 4. Arrange in sterilized jars, roll up and leave to cool upside down.

Bon Appetit!

Zucchini for the winter "Summer"

This salad is very saturated with greens and has a bright summer taste, in winter, when there is so little greenery and freshness, this salad is just what you need. Opening a jar of such a salad in the winter cold will bring a lot of pleasure and enjoyment.

Our grandmothers did not have access to a dry freezer to keep herbs and vegetables fresh, such a recipe was just a godsend. Today we will share it with you.

For cooking you will need:

• Zucchini - 6 kg;
• Garlic - 150 g;
• Greens - dill and parsley as much as possible;
• Sugar - 6 tablespoons;
• Salt - 4 tablespoons;
• Refined sunflower oil - 300 g;
• Vinegar - 300 g.

Let's start cooking:

Step 1. Prepare vegetables:

a) Wash the zucchini and cut into medium-sized cubes, about 2 cm each.

b) Peel and finely chop the garlic.

c) Cut the greens not very finely, approximately, like a soup.

Step 2. Put everything in a saucepan, add oil, sugar, salt and vinegar. Leave to infuse for 4 hours, stirring occasionally.

Step 3. When the zucchini is infused and releases all its juice, put it in jars that are sterilized in advance, put them to be sterilized. Jars of 0.5 for 15 minutes.

Step 4. Take them out, roll them up, turn them over and let them stand until they cool completely.

Here is your Summer salad and ready!

Bon Appetit!

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The zucchini season is in full swing right now. The harvest this year is good, so you can make a variety of seamings for the winter. Don't limit yourself to canned zucchini. After all, zucchini for the winter can be closed in other ways: make lecho, an appetizer of fried zucchini, Korean salad, zucchini for mushrooms and even zucchini jam.

Today I will write 8 step-by-step recipes for preparing various preserves with zucchini. In most cases, these blanks need to be sterilized. Then you just need to wash the jars with soda, and you should not sterilize them separately, they are sterilized along with the contents. If the recipe does not involve sterilizing zucchini in jars, then the jars must be sterilized separately in advance. The lids must be boiled in both cases.

Important! Salt for conservation is suitable only for large stone. Do not use iodized or small.

It is a popular snack because it has a good balanced taste. The appetizer got its name for its spiciness, it includes hot fresh peppers and garlic.

Ingredients (for 1.5 l):

• zucchini - 1 kg
• tomatoes - 1 kg
• bell pepper - 2 pcs.
• hot chili pepper - 1 pc.
• garlic - 4 cloves
• sugar - 100 gr.
• salt - 1 tbsp. without a slide
• vinegar 9% - 70 ml
• refined vegetable oil - 70 ml

Zucchini for the winter - cooking "Mother-in-law's tongue":

1. Wash all vegetables, remove seeds from peppers, peel garlic. To prepare the sauce, you need to grind tomatoes, sweet and bitter peppers, garlic through a meat grinder or in a blender. Pour the resulting liquid mixture into the pan in which the appetizer will be cooked.

2. Add odorless vegetable oil, sugar and salt to the vegetable sauce, stir. Put the sauce on the fire, bring it to a boil and reduce the heat. Simmer on low heat for 10 minutes.

3. While the sauce is cooking, chop the zucchini. They are cut into long strips. After 10 minutes of cooking the tomatoes and peppers, put the chopped zucchini to them, mix and cook for another 30 minutes, stirring occasionally.

If the zucchini is old, they need to peel and remove the seeds. In this case, it is necessary to weigh in a purified form.

4. While the snack is being cooked, you need to wash and sterilize the jars and lids. At the end of the preparation of Mother-in-law's Tongue, pour vinegar into the pan, let the mixture boil and immediately put it in jars. Pour the sauce all the way to the top of the jar. Immediately roll up the lids of the preservation.

5. Turn the workpiece over, wrap it with a blanket and leave to cool completely. On this, delicious spicy-sweet zucchini are ready for the winter, enjoy.

Crispy marinated zucchini for the winter

This is an easy pickled zucchini recipe. For the aroma, you will need various herbs, garlic, parsley. These zucchini cook quickly, you don't have to leave them to release their juices. Raw zucchini are placed in a jar, poured with marinade and sterilized. That's all. The cutting method can be any: circles, long sticks, and sectors. In general, cut as you like.

Ingredients (per 1 liter jar):

• young zucchini - 2.5 kg
• dill umbrellas - 1 pc.
• parsley - 3 sprigs
• horseradish leaves - 1 pc.
• blackcurrant leaves - 1-2 pcs.
• bay leaf - 1 pc.
• garlic - 1 clove
• allspice peas - 3-4 pcs.

For the marinade (per 4 l):

• water - 2 liters
• vinegar 9% - 140 ml
• sugar - 125 gr.
• salt - 100 gr.

Zucchini for the winter in a sweet and sour marinade:

1. Wash the zucchini and cut off the edges. If you want the zucchini to be cut into long strips, then cut the zucchini so that it is as long as a liter jar (up to the shoulders). Choose zucchini that are young and tender, with thin skins and unripe seeds.

2. Cut each zucchini into 8 pieces. That is, first in half, then cut each half in half and each piece in half again. All greens must be washed well. Wash jars with baking soda. Do not use dishwashing detergent, it is difficult to wash off, a chemical film remains on the dishes. It is not necessary to sterilize jars separately.

3. At the bottom of each jar, put a bay leaf, 3-4 peas of allspice, 1 clove of garlic, cut into plates, dill umbrellas and parsley sprigs, horseradish and currant leaves. Place zucchini slices in jars. Do not lay too tightly so that the zucchini is well saturated with marinade.

4. Prepare the marinade. Pour water into a saucepan, add salt, sugar, bring to a boil. After boiling water, pour in the vinegar and immediately pour the boiling marinade over the jars to the top.

To prevent the jars from bursting, first fill the jars halfway, and then top up to the very brim.

5. Put the zucchini to be sterilized. Put a cloth on the bottom of the pan, put the jars and fill them with hot (but not boiling) water up to the shoulders. Cover (but do not seal) the jars with sterilized lids to keep the water from the pot out of the zucchini. After boiling the water, keep the zucchini in it for another 10 minutes. Then you need to roll up the lids and turn the jars over.

6. Here are the marinated zucchini, very crispy and fragrant. In winter, such a snack will greatly please.

Recipe for zucchini for the winter, like milk mushrooms

If zucchini is marinated in the manner described below, then they will taste like pickled milk mushrooms. This recipe calls for fresh dill and parsley. Separately, it is not necessary to make a marinade with water, zucchini are closed in their own juice.

Zucchini need to take hard varieties. Do not take yellow and soft zucchini, they will not keep their shape, they will not turn out crispy. It is better to take young vegetables. If only overripe ones are available, then they will need to peel and cut out the seeds.

Ingredients (for 1.8 l):

• zucchini - 1.5 kg (net weight)
• dill and parsley - a large bunch
• salt - 1 tbsp.
• sugar - 2 tbsp.
• garlic - 1 medium head
• dill umbrellas - 1-2 pcs. for each bank
• cloves - 2 pcs. for 0.5 l jar
• allspice peas - 3-4 pcs. for 0.5 l jar
• ground black pepper - 1 tsp
• odorless vegetable oil - 150 ml
• apple cider vinegar 6% - 150 ml

How to cook zucchini for the winter, like milk mushrooms:

1. Rinse the zucchini well, cut off both edges and cut into sectors (into quarters of a circle). Wash the greens very well, chop finely and put to the zucchini.

2. Squeeze the garlic through a press or grate it on a fine grater and also add it to the zucchini.

Don't use more than the amount of garlic as it will soften the zucchini.

3. Pour sugar, salt, ground black pepper into a bowl with vegetables (add pepper to taste), pour in apple cider vinegar and vegetable oil. Mix everything well until smooth. Leave the zucchini to marinate for 3-6 hours. The main thing is that the zucchini let out a lot of juice. Marinating time will depend on the variety of zucchini. Stir occasionally, then the juice will come out better.

4. Wash the jars with soda solution and boil the lids. At the bottom of the jar, put 2 cloves, 3 allspice peas and 1-2 dill umbrellas. Fill jars with zucchini up to the neck. Pour the remaining juice in the bowl into jars. Cover the jars with lids, but do not twist.

5. It remains to sterilize and roll up the squash mushrooms. You need to sterilize in the usual way: put a towel on the bottom of the pan, set the jars and fill them with warm water, without adding 2 cm to the lid. Bring the water in a saucepan to a boil and keep the jars in boiling water for 10 minutes (0.5 l). Sterilize liter jars for 15 minutes, 1.5 liter jars for 20 minutes.

During sterilization, the zucchini will still release juice, so there will be more of it. Don't worry if the juice doesn't cover the zucchini at the jar-packing stage.

6. Remove the zucchini from boiling water and roll up the jars with lids. Turn over and let the preserves cool. It turns out very fragrant and piquant marinated zucchini in their own juice, similar to milk mushrooms. Cloves in this recipe are required to use, it is she who gives the desired flavor.

Cooking jam from zucchini with pineapple flavor

In the previous recipe, the zucchini tasted like mushrooms, in this recipe they turn into pineapples! And this is possible, because when cooked in sweet syrup, the zucchini is saturated with a new taste. Such jam can be eaten with tea, cake layers can be soaked in syrup, and such jam can also be used in baking. And no one will guess that this is not a pineapple, but a banal zucchini.

Jam is brewed, like most, in three stages. This is done so that the zucchini has time to soak in pineapple syrup and does not fall apart during long cooking.

Ingredients (for 1.5 l):

• zucchini - 1200-1300 gr.
• sugar - 400 gr.
• pineapple juice - 400 ml
• lemon - 1 pc.

How to cook zucchini jam:

1. Zucchini for jam is not fully used, but only a dense part. First, wash them and peel the skin. Then cut in half and remove the seeds with a spoon. After all, it would be strange if a squash seed or peel came across in a pineapple, wouldn't it? Weigh zucchini after peeling. For this amount of ingredients, you need 1.2 kg of already peeled vegetables.

2. Cut the zucchini into cubes about 1 cm and pour into a saucepan in which you will cook the jam. Mix zucchini with sugar. Lemons need to be washed very well, preferably with a brush, to remove all chemicals from the peel. Cut the lemon into half circles (with the peel) and put to the zucchini. Pour pineapple juice into the total mass, mix and you can put the jam on the fire to boil.

3. On high heat, bring the jam to a boil, then reduce the heat and cook for exactly 5 minutes. Remember to stir the mixture so that nothing burns. Remove the pan from the stove and remove the lemon so that there is no bitterness in the jam. Let the zucchini cool completely.

If you wish, you can not use a whole lemon, but squeeze the juice out of it. Just make sure that the bones do not get into the jam.

4. Put the jam on to boil for the second time. Bring to a boil again and cook for 5 minutes. After this cooking, the zucchini becomes already yellowish in color, they are saturated with pineapple juice. After the second cooking, again leave the jam to cool completely at room temperature.

Sterilize the jars and lids before the third brew.

5. It remains to cook the jam for the third (last) time. But now, after boiling the syrup, boil the zucchini for 10 minutes and immediately spread it hot in sterilized jars and roll it up. Turn the jam over and wrap it “under a fur coat”, let it cool completely. Believe me, this squash jam will be a pleasant discovery for you.

Marinated zucchini for the winter "Colorful" with honey

This is no ordinary recipe. There will be several flowers of different vegetables in the jar at once. In addition, zucchini are laid out in the form of rolls, which looks great. Such an appetizer can be safely put on the festive table, all guests will be delighted. Instead of sugar, honey is put in the marinade, which gives the zucchini a piquant taste.

Ingredients (per 1 liter jar):

• zucchini and zucchini
• carrot
• bell pepper yellow and red
• parsley - 4 sprigs
• mustard seeds - 1 tsp
• garlic - 2 cloves
• allspice peas - 4 pcs.
• black peppercorns - 4 pcs.
• vinegar 9% - 50 ml

Take as many vegetables as you can fit into the jar.

For marinade:

• water - 1 l
• salt - 1.5 tbsp.
• honey - 2 tbsp.

Cooking method:

1. Peel the carrots. Cut a part of the carrot into circles (you can use a curly knife), cut a part into thin and long strips (you can use a grater for Korean carrots). Remove the seeds from the bell pepper and cut it into strips. Peel the garlic.

2. Zucchini and zucchini are cut in two ways. Cut some of the vegetables into circles, 1-1.5 cm thick. Cut the second part into thin slices. For this, it is best to use a vegetable peeler.

3. Wash the jars well with soda, rinse thoroughly with warm running water. At the bottom of a liter jar, put 4 peas of black and allspice, a teaspoon of mustard seeds, 4 sprigs of parsley, 2 cloves of garlic, a couple of pinches of carrot straws. On top of it all, put a few circles of zucchini. If the circles are large, you can cut them in half. Between the zucchini put circles of carrots.

4. Next, you need to take a slice of zucchini, put a piece of pepper into it and roll it up. Lay such rolls in several layers in a jar. On top again put the circles of zucchini and carrots in circles and straws. The topmost layer is a carrot-straw. Thus, fill all the prepared jars.

5. Cook the marinade. For 1 liter of water, put one and a half tablespoons of salt and two tablespoons of honey. Stir, bring to a boil and simmer for a couple of minutes.

6. Pour vegetables in jars with hot marinade. Do not pour the marinade all the way to the top, because at the end you will need to pour vinegar. Cover jars with sterilized lids.

7. Now it's time for sterilization. Everything, as always: a saucepan, a towel at the bottom, hot (but not boiling water) water up to the shoulders, jars are covered with lids. After boiling water, sterilize the jars for 10 minutes.

8. Remove the jars from boiling water, pour 2 tablespoons into each liter jar. table vinegar and roll up boiled lids. Such preservation looks very beautiful and is very tasty to eat.

Korean salad with zucchini, cucumbers and carrots

Korean salads will appeal to lovers of spicy and spicy taste. However, the spiciness can be adjusted to taste. As part of the ingredients there is a seasoning for carrots in Korean. The main spices in it are coriander and pepper. Such seasonings are spicy, there are mild ones, choose which one you want. Make sure that the composition of the complex seasoning does not contain a flavor enhancer - monosodium glutamate. The vegetables in this salad stay crunchy.

Ingredients for 2 liters (peeled weight of vegetables):

• zucchini - 500 gr.
• cucumbers - 500 gr.
• carrots - 500 gr.
• sweet pepper - 2 pcs. (multi-colored peppers will look beautiful)
• onion - 200 gr.
• parsley - 1 bunch
• sugar - 100 gr.
• vegetable oil - 100 ml
• vinegar 9% - 100 ml
• salt - 30 gr.
• ground black pepper - 0.5 tsp
• seasoning for carrots in Korean - 1 tbsp.

Zucchini for the winter in Korean - cooking:

1. Wash the zucchini and cut in half. Remove the seeds with a spoon; this salad only needs the thick part of the zucchini. Slice the zucchini into thin strips. If available on the farm, use a special grater. Cucumbers need to be cut into cubes.

2. Grate carrots for Korean carrots or cut into thin, long strips. Pepper cut into long strips. Onions - half rings. Finely chop the parsley. Put all the vegetables in a large container where the salad will be marinated.

3. In a separate bowl, you need to make a marinade. Mix sugar, salt, seasoning, black pepper, vinegar and vegetable oil. Mix everything well so that the sugar and salt are at least partially dissolved. Pour the salad with this marinade and mix very well with your hands. It will be difficult to stir everything with a spoon.

4. Leave the zucchini with vegetables to marinate for 3 hours. During this time, wash the jars and sterilize the lids.

5. When the salad stands, it will release the juice. Start laying it out on the banks, compacting. Pour juice over vegetables and cover with lids.

6. Sterilize the salad by placing the jars in a wide saucepan. There should be a cloth at the bottom so that the glass does not burst when heated. Fill jars with water up to shoulder level. Bring this water to a boil and sterilize the salad for 10 minutes. Then immediately the jars should be tightly sealed with lids and turned over to check for leakage. Such a salad should be wrapped in a warm towel or blanket and allowed to cool.

7. In winter, open a jar of such Korean-style vegetable salad and remember the warm summer days.

Fried zucchini appetizer in tomato sauce

If you like fried zucchini, then close them for the winter. Such an appetizer will be well stored even in the apartment. Sauce for zucchini will be tomato.

Ingredients (for 2 liters):

• zucchini - 1 kg
• onion - 250 gr.
• garlic - 3-6 cloves
• For sauce:
• dill - 30 gr.
• tomato juice - 900 ml
• vegetable oil - 125 ml
• vinegar 9% - 100 ml
• sugar - 3 tbsp.
• salt - 2 tbsp.
• bay leaf - 3 pcs.
• allspice peas - 3 pcs.

Fried zucchini for the winter - how to cook:

1. Wash the zucchini, cut off the tails and peel the skin. Only after that weigh the zucchini. Place the chopped vegetables in a large bowl, sprinkle with salt, stir, and let sit for 10 minutes.

2. Cut the onion into half rings and fry in vegetable oil until golden brown.

4. Put the fried zucchini, onion and garlic in a bowl. Mix well.

5. Prepare the sauce. Pour the tomato juice, vinegar and vegetable oil into the pan. Add sugar, allspice and salt. Finely chop the dill and add to the sauce. Put the dressing on the fire and bring it to a boil. Throw in the bay leaf and boil for 3 minutes, stirring to dissolve the sugar and salt.

6. Banks need to be washed with soda. Put the zucchini with onion and garlic in clean jars. Fill jars halfway. Pour the sauce over the zucchini and cover with sterile lids.

If you like, fill jars to the top with zucchini. Then take zucchini twice as much as normal.

7. Sterilize the preservation within 30 minutes after boiling water. When sterilizing, make a small fire and cover the pan with a lid. Be sure to place a cloth on the bottom of the pan. Pour enough water so that it does not fall into the jars when boiling.

8. Immediately after sterilization, roll up the lids, turn the jars over and cover them with a towel. Let cool and store permanently.

How to preserve lecho from zucchini and sweet pepper

Lecho is a bell pepper product. The same salad is made with pepper, but the main ingredient is zucchini. Try to make such a blank for the winter. This is a delicious salad with soft stewed vegetables.

It is not necessary to sterilize the salad in jars, as it will be cooked. Therefore, jars and lids should be sterilized in advance.

Ingredients:

• zucchini - 3 kg
• bell pepper - 700 gr.
• garlic - 80 gr.
• sugar - 200 gr.
• tomato juice - 1 l
• salt - 2 tbsp.
• vinegar 70% - 1 tbsp. (or 7 tablespoons 9%)
• sunflower oil - 300 ml
• ground red pepper - to taste

Zucchini for the winter with pepper - cooking:

1. Wash the zucchini and cut into cubes. Cut the pepper into strips, chop the garlic with a knife. Put the vegetables in a large saucepan and pour over the tomato juice, preferably freshly squeezed.

2. Put the vegetables on the fire to stew. First, make the fire large and wait for the mass to boil. Be sure to stir the lecho so that it does not burn. After boiling, reduce heat and simmer for 30 minutes.

3. After half an hour of stewing, add sugar, salt, garlic, hot pepper and vegetable oil to the vegetables. Boil for another 10 minutes. At the end, add acetic acid - 1 tbsp. and can be rolled up in sterilized jars.

4. Turn the jars over, check if the lid is leaking. Leave until completely cool. Lecho turns out delicious, with a pleasant tomato flavor. Try to cook!

Here are 8 recipes for how you can preserve zucchini for the winter. Choose one or more and make blanks that will delight in the winter. Read also other recipes on the site in the heading, there are a lot of delicious ones. If you have any questions, ask them in the comments, and also share your experience. See you in the next article!

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