Pickled zucchini for the winter. Marinated zucchini. Winter Zucchini

When talking with familiar housewives, I often hear that zucchini is a very insidious vegetable for preservation, and various problems arise after seaming (the lids puff up, zucchini turn into porridge, etc.) Today I will try to dispel this myth and prove that zucchini - irreplaceable as canned snack on the table. And you take out your notebook so as not to miss anything and write down recipes for pickled zucchini for the winter - you will lick your fingers.

Zucchini marinated for the winter "Lick your fingers"

For one liter jar you need:

• Small zucchini - up to 600 gr.;
• Carrots - 20 gr.;
• Onion - 20 gr.;
• Dill and parsley greens - 10 gr each;
• Garlic slices - 2-4 cloves;

To fill one liter jar:

• Water - 500 ml;
• Sugar - 50 gr.;
• Salt - 10 gr.;
• Vinegar 6% (apple) - 85 ml.

Tip: if spicy food is not contraindicated for you, you can put a couple of circles of capsicum hot pepper.

Cooking:

1. It is not difficult to pick up zucchini: they should be light green in color, small and with small soft seeds. It is advisable to take freshly harvested fruits.
2. Selected zucchini, greens with carrots, thoroughly rinse from dirt. While the greens are drying on a paper towel, cut the vegetables into circles. The thickness of the zucchini is about 1 - 1.5 cm.
3. We put spices, herbs, carrots with onions in a dry jar, and then circles of zucchini, without adding a few centimeters to the neck.
4. We prepare the sweet brine in this way: in a saucepan where water boils, pour sugar, salt and then vinegar. We wait a couple of minutes before boiling and pour the contents of the jar without topping up to the neck - 1 cm.
5. We send the jar covered with a boiled lid to a saucepan (the water in it should be hot) for sterilization for 15-20 minutes.
6. Then we take out the jar with an oven mitt and roll it up.
7. To bring the vegetables to readiness, wrap the jar until completely cooled.

Tip: it is necessary to pour the marinade into the center of the jar so that the heat is distributed evenly and it does not burst.

Tip: the sterilization time must be measured after the brine boils in the jar.

Zucchini, canned in jars without sterilization

It's no secret that every woman wants to surprise her friends and family. delicious recipes, but at the same time spend less time on their preparations. Therefore, this recipe without sterilization is just a godsend for the hostess: the zucchini is tasty and salty, and the time spent is about 3 hours.

For a jar with a capacity of 0.5 liters, you need:

• Small zucchini - 300 gr.;
• Small horseradish leaves - 2 pcs.;
• Parsley and dill greens - 3 gr each;
• Bay leaf - 1 pc.;
• Hot black pepper - 1-2 peas.

For marinade in a half-liter jar, you need:

• Water - 200 ml;
• Salt - 10 gr.;
• Apple cider vinegar 6% - 15 ml.

Cooking:

1. Greens, horseradish and young zucchini must be washed under running water. We cut the vegetables into 1 cm circles, and the horseradish into small strips.
2. We put half of the spices on the bottom of the jar, then a layer of zucchini, and then the second half of the spices and zucchini, and the bay leaf on top.
3. Twice it is necessary to pour boiling water over the zucchini, keeping for 15-20 minutes.
4. Next, pour this water into the pan and add salt there. In order for the brine to be richer, boil it for 5 minutes and add vinegar.
5. Fill the prepared jar with boiling brine and roll up the lid.
6. The jar must be wrapped and wait until it cools down.

Tip: you need to get the bay leaf from the jar, because during long-term storage it releases bitterness.

Zucchini, like milk mushrooms - a delicious snack

My husband and I love mushrooms, but they are strictly forbidden for our little daughter. And what to do if you can put dishes on the table that everyone eats and not bring the child to the tantrum “I also want this”? An alternative has been found - this is a snack of zucchini. I was very surprised when I tried it for the first time with my eyes closed, because the smell and taste are like mushrooms.

Ingredients based on 1 kg of vegetables:

• Large zucchini - up to 1 kg;
• Dill and parsley greens - a bunch;
• Sunflower oil - 70 ml;
• Garlic slices - 40 gr.;
• Ground black pepper - 3 gr.;
• Sugar - 40 gr.;
• Salt - 15 gr.;
• Apple cider vinegar 6% - 70 ml.

How to cook:

1. For this recipe, it is necessary to select mature zucchini - firm, slightly white. Selected vegetables must be washed and cut off the stalks, and capturing up to 1 cm of the fruit (the pulp in this place is somewhat rough). And also remove the inner pulp with bones. Cut the hard part of the zucchini into cubes 1 cm * 1 cm.
2. We also chop the herbs and garlic.
3. Combine all ingredients in a deep saucepan and boil for 3 hours, stirring occasionally.
4. After that, we put the appetizer in sterilized jars, cover with lids and send it to the pan for sterilization for 10 minutes (we mark the time after boiling the gravy in the jar).
5. We take out the jars with the help of potholders, roll them up and set them to cool, removing the jars from the children.

Tip: Jarred snacks are cold, so put the jars in cold water to sterilize.

Mushroom lovers will appreciate zucchini - like milk mushrooms in 500 gr. in banks for the winter.

Zucchini marinated for the winter like cucumbers

Last year was very fruitful for zucchini, so I experimented as best I could. And when I came across this recipe: zucchini is like cucumbers, I decided to try them too. I have not regretted for a second and now I propose to close such delicious zucchini marinated for the winter, you'll lick your fingers, and as crispy as pickles.

For a liter jar you need:

• Small zucchini - 600-700 gr.;
• Small horseradish leaves - 4 pcs.;
• Parsley and dill - 5 gr each;
• Garlic slices - 1-2 cloves;
• Carnation inflorescences - 2 pcs.;
• Bay leaf - 2 pcs.;
• Allspice - 1-2 peas.

For salt filling on a 1 liter jar:

• Water - 400 ml;
• Sugar - 20 gr.;
• Salt - 20 gr.;
• Apple cider vinegar 6% - 100 ml.

How we cook:

1. We take small zucchini (up to 15 cm in length) and young ones, wash them thoroughly.
2. We wash the horseradish leaves and greens and cut into small pieces.
3. Cut the zucchini into slices or, if very small, then divide it into 4 parts.
4. In a prepared jar, put greens and spices, and then pieces of zucchini. And at the very top - bay leaves.
5. At the same time, prepare the marinade: pour water into a saucepan, pour salt and bring to a boil. Then pour in the vinegar and pour the contents of the jar.
6. Cover with a sterilized lid and put the jar in a saucepan to sterilize for 15 minutes.
7. We take out the jar with tongs or tacks. We take bay leaves from the jar and roll up the jar.
8. We wrap it in a blanket and wait until it cools down. As you can see, to get pickled delicious zucchini for the winter, a lot of effort is not required.

Zucchini "Bulgarian" for the winter

One day, when I stumbled upon the name of the recipe: Bulgarian zucchini, I thought it was vegetable stew. But no, these are just pickled zucchini in jars for the winter. The secret of this recipe lies in a different way of preparing the zucchini and in the cooking time: only 1 hour is needed.

For 2 cans with a capacity of 1 liter you need:

• Small zucchini - 1 kg;
• Dried dill - 7 gr.;
• Garlic slices - 3-4 cloves;
• Bay leaf - 2 pcs.;
• Black pepper - 1-2 peas;
• Allspice - 1-2 peas.

For the marinade you need:

• Water - 700 ml;
• Sugar - 60 gr.;
• Salt - 25 gr.;
• Apple cider vinegar 6% - 90 ml.

Appetizer preparation:

1. We wash young and fair zucchini from dirt and cut into circles, the thickness of which is 0.5 cm.
2. We take a big enamel pan and put all the spices and spices there, as well as prepared zucchini.
3. Next, wait until the gravy boils, and cook the vegetables for 10 minutes, stirring occasionally.
4. At the same time, prepare the lids and jars: wash and sterilize.
5. We put only vegetables in ready-made jars, and filter the marinade from spices. We put it back on the fire to boil, and then pour it into jars.
6. We roll up the preservation and wrap it in a blanket. Easy and simple everything worked out.

Marinated zucchini with tomatoes

Assorted in 3 liter jars - it's always convenient. In winter, there are so many holidays for which relatives come, guests come and you need to set the table to please everyone. Therefore, you can easily get one jar and have several different vegetables on hand.

For a 3 liter assorted jar you need:

• Small zucchini - 1 kg;
• Small tomatoes - 1 kg;
• Leaves of horseradish and currant - 2 pcs.;
• Dill greens - 30 gr.;
• Garlic slices - 3-4 pcs.

Ingredients for sweet pickle per 1 liter:

• Water - 800 ml;
• Salt - 40 gr.;
• Sugar - 90 gr.;
• Apple cider vinegar 6% - 200 ml.

Cooking assorted:

1. We wash the selected vegetables and spices. Cut the zucchini into slices.
2. We put vegetables and herbs in layers with spices in jars.
3. In a saucepan, you need to prepare a sweet brine: in boiled water, put salt with sugar and vinegar. Bring the marinade to a boil and carefully pour it into the center of the jar.
4. Next, put the jar covered with a lid in a saucepan with boiling water for 20 minutes. for sterilization.
5. After the jar is sealed hermetically and cooled in a place inaccessible to children.

Tip: mark the sterilization time after the appearance of bubbles on the surface of the marinade in the jar.

And as a result of the work done, we get very tasty pickled zucchini for the winter - you will lick your fingers.

Step-by-step recipes for cooking pickled zucchini for the winter: classic, quick without sterilization, for rolls, "Spicy salad", "Lick your fingers"

2018-07-04 Irina Naumova

Grade
prescription

1607

Time
(min)

servings
(people)

In 100 grams ready meal

0 gr.

0 gr.

carbohydrates

4 gr.

16 kcal.

Option 1: A classic recipe for marinated zucchini for the winter

Delicious, crispy marinated zucchini is the perfect snack for a family dinner, for a holiday or a celebration. They can be served with boiled potatoes and fried meat, as a snack for strong drinks. By their own palatability zucchini marinated for the winter can be compared with all any cucumbers. They can be rolled up with sterilization or do without it, that is, use the "lazy" method. We will consider different options for preparing delicious pickled zucchini.

Ingredients for a 1 liter jar:

• one kg of young zucchini;
• lavrushka leaf;
• six peppercorns;
• hot pepper ring;
• three umbrellas of dill;
• three garlic cloves;
• horseradish leaf:

Marinade for 3 cans of 1 liter:

• litere of water;
• one table of spoons of sugar;
• two table of salt cooker's lodges;
• eighty ml tables of vinegar 9%.

Step-by-step recipe for marinated zucchini for the winter

The ingredients indicate the amount needed for one liter jar, and we prepare the marinade immediately for three liters. This will make it easier to calculate proportions. If you are preparing three jars at once, then take three kilograms of zucchini and other ingredients for three jars.

First you need to sterilize all containers and lids. Let them dry. Sterilization is not carried out in wet jars.

At the bottom of each container we lay a sheet of horseradish, dill umbrellas, peeled garlic cloves, peppercorns and a leaf of lavrushka. For more piquancy, put a ring of hot pepper. To give garlic more flavor, some housewives first lightly crush it with the edge of a knife and lay it whole or cut it into large rings.

Wash young zucchini thoroughly and pat dry with paper towels. After they are cut into circles half a centimeter thick.

We put the chopped zucchini in jars. We seal them, but do not bring them to the very neck. We leave just a couple of centimeters. This is done so that there are no "dry" zucchini. They will absorb some of the marinade, the top ones should not be left without it. Therefore, we leave a place and then we will add the marinade.

By the way, you can put a couple of dill umbrellas on top as additional ingredients.

Pour water into the pan, pour granulated sugar and table salt. Bring to a boil, cook for two minutes, no more, pour in the vinegar and immediately turn off the heating of the stove. Otherwise, the vinegar will lose its properties.

Still boiling marinade, pour the jars under the very neck. It’s better to let a little marinade spill over the edge than air remains in the jars.

We tightly twist the lids, turn the bottom up and check if the marinade is leaking - everything should be tight.

We wrap the jars in a blanket and leave to cool completely. This will take approximately twelve hours. Move the pickled zucchini to the cellar or any cool place where sunlight does not penetrate. Such blanks are stored for about one year.

Option 2: A quick recipe for marinated zucchini for the winter

Let's cook delicious pickled zucchini for the winter according to a "lazy" recipe without sterilization. They can be rolled up in banks on long storage or serve immediately. Our grandmothers cooked in this way.

Ingredients:

• one kg of zucchini;
• six clove of garlic;
• six peas of pepper;
• three umbrellas of dill;
• three leaves of lavrushka;
• leaves of black currant, cherry, apple tree - three each;
• two leaves of horseradish;
• sprig of tarragon optional

Marinade:

• three liters of water;
• one hundred ml table of vinegar;
• one hundred grams of granulated sugar;
• one hundred gr cook salt.

How to quickly cook marinated zucchini for the winter

Since we are preparing for the winter, jars and lids still need to be sterilized. But we prepare the marinade in a different way, according to a “lazy” recipe.

Wash the zucchini, pat dry with a clean towel. Cut into slices or halves. Thickness is about five millimeters.

Wash all the greens, cut into several pieces. Garlic is simply peeled.

We put everything you need at the bottom of the jars, then there is a turn of chopped zucchini. We put it very tightly. We were supposed to have three liter jars.

We boil three liters of water and fill our jars with boiling water. Cover with a clean cloth, not lids.

After about twenty minutes, the zucchini will begin to give their juice, pour everything into the pan. We introduce coarse salt, granulated sugar and put on a strong heating plate. When everything boils, salt and sugar will dissolve.

Turn off the heat, add vinegar and stir.

We fill all the jars, now roll the lids tightly. Turn the bottom upside down, cover with a blanket and leave to cool completely.

Refrigerate for storage.

Option 3: Zucchini marinated for the winter for rolls

If you like to cook various zucchini rolls, pickle ready-made bases for the winter. Ready-made marinated zucchini for rolls will be available all year round. They can also be served at the table and just like that, in the form of a simple snack. The recipe calls for very young zucchini, with thin skin and immature seeds. Take care of the vegetable peeler in advance, with its help we will cut the vegetables very thinly. The recipe is for one half-liter jar.

Ingredients:

• two young zucchini;
• 1 table of lies a table of vinegar;
• 1/3 teaspoon of table salt;
• boiling water - how much will it take.

Step by step recipe

Wash young zucchini thoroughly. Use a soft dish sponge to gently remove any dirt. Then wipe them dry with a clean cloth or paper towels.

Sterilize the jars in a convenient way for you.

We take zucchini and a vegetable peeler-vegetable cutter. There are also special knives for thin cutting. We form thin and long plates from zucchini. Roll them into rolls and put them in a jar. It turns out an interesting green rose. If there is free space, fill with zucchini plates.

Pour a tablespoon of vinegar into each jar, put a third of a teaspoon of salt. Pour the resulting very cool boiling water.

Note: To prevent the jars from cracking, pour boiling water in the center, not around the edges. Sometimes a knife or spoon is placed in a jar.

We put our jars for sterilization in a pot of hot water. We first put a cloth on the bottom of the pan so that the jars do not “jump”.

We leave for seven minutes.

Gently remove the jars from the pan and immediately twist the lids tightly. Traditionally, turn upside down, cover with a blanket and leave to cool.

Now pickled zucchini for rolls can be stored in a dark and cool place for a year. Try them just like that or cook a delicious snack.

Option 4: Zucchini marinated for the winter "Spicy salad"

An unusual and interesting option - zucchini is cut into thin slices, and the marinade and ingredients for harvesting are prepared so that something like a salad is obtained. Its basis is zucchini, but not simple, but marinated. Amazing flavor and tasty snack for all occasions.

Ingredients:

• 1.5 kg of zucchini;
• 1.2 liters of water;
• 80 ml tables of vinegar;
• 10 garlic cloves;
• 10 cloves;
• a bunch of dill and parsley;
• 2 teaspoons of a mixture of peppers;
• 4 teaspoons of salt cook;
• 8 leaves of lavrushka;
• 1 teaspoon coriander hammer;
• 8 teaspoons of sugar.

How to cook

Rinse a bunch of dill and parsley, do not spare the greens, we need its aroma. Place in a colander to drain excess water.

We put the water to boil, then we introduce the leaves of the lavrushka indicated in the spice recipe. After boiling enter table vinegar and immediately turn off the fire.

Pour some vegetable oil and mix everything.

While the marinade is cooling, let's take care of the zucchini, herbs and garlic.

Remove the skin from the zucchini, cut into large pieces, then into thin strips-slices.

Finely chop all greens with a knife. Peel the garlic and cut into thin slices.

Mix everything.

Put everything in an enameled pan, pour the marinade and wait until the mass reaches room temperature. We remove for a day in the refrigerator.

Sterilize the jars and lids, lay out the pickled zucchini salad and roll up. Store in a dark and cool place.

Option 5: Zucchini marinated for the winter "Lick your fingers"

Very tasty, fragrant and crispy marinated zucchini. The name of the recipe speaks for itself. Many people use this method experienced housewives Let's try it too.

Ingredients:

• three kg of young zucchini;
• a bunch of dill and parsley;
• a head of garlic;
• 3/4 stack tables of vinegar;
• 3/4 stack grows oils;
• 3/4 cup sugar;
• 2 table spoons of salt;
• 1 table of lies of dry mustard;
• bay leaf and peppercorns to taste.

Step by step recipe

The peel is removed from the young, washed zucchini. Seeds are taken out if they are father-in-law. Cut into strips along the fruit. Put them in an enamel basin or pan.

Mix chopped greens, sliced ​​\u200b\u200bcloves of garlic.

We put the spices in a saucepan, pour water and bring to a boil, dissolving sugar and salt with a spatula. Put greens and garlic to zucchini, mix.

Remove the marinade from the fire, pour vinegar and oil into it and stir. Pour the zucchini, put under oppression for three hours.

We put zucchini with herbs and garlic in sterile jars, pour marinade over it and tighten the lids tightly.

Let it cool completely, put the field away for storage.

In vain, many housewives, while preparing for the winter, bypass zucchini and look at them as a culinary ingredient.

Undoubtedly, zucchini is delicious fried, stewed and baked. But canned zucchini are obtained no worse than cucumbers: dense, with crispy flesh and a pleasant taste.

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

Subtleties of cooking

• Zucchini ripen very quickly, so the main condition is not to miss the harvest time. They are cleaned every 3-4 days. For marinating, use zucchini no more than 20 cm long, with thin skin and a small seed chamber. Zucchini 30 cm long is better not to preserve, but to leave for cooking.
• Wash the zucchini, cut off the stem, capturing a little pulp. In young zucchini, the skin is not cut off. But to make pickled zucchini more attractive, the skin can be peeled off.
• Small zucchini - greens, the length of which does not exceed 10 cm, are pickled whole, stacked vertically in a jar. Other zucchini are cut across into circles 1-2 cm thick.
• To give a pleasant aroma, spices and spices are needed. Many of them not only improve the taste of zucchini, but are also an excellent preservative. Zucchini is marinated with such common herbs as dill, parsley, celery, tarragon, horseradish, basil. Cloves and allspice are also added to the marinade.
• There is practically no acid in zucchini, so when canning, you must use vinegar, vinegar essence or citric acid. The safety of canned food depends on the amount of acid in the marinade.
• If the marinade is slightly acidic, then jars with zucchini must be sterilized. Zucchini in a spicy marinade is well stored without sterilization. It is enough to pour them twice with boiling marinade and cork immediately. But in this case, the container is well washed, and then sterilized. When using sterilization or pasteurization, it is better to put zucchini in half-liter or liter jars, which are placed in a saucepan in height. For zucchini that are cooked without sterilization, you need to take two-liter or three-liter jars so that the products in them cool longer, which is a kind of pasteurization.
• Usually zucchini is blanched before marinating. If they are canned without heat treatment, then the fruits are recommended to soak for 1-2 hours in cold water. Just like they do with cucumbers. This must be done so that the zucchini is saturated with liquid and subsequently does not absorb part of the marinade. If the hostess puts the zucchini in jars without soaking, then after pouring the marinade, she must wait a few minutes, and then add the missing amount of marinade. Otherwise, in the cooled jars of zucchini, there is a lot of free space that can fill with air. It is because of this that canned food can swell.
• The amount of marinade needed for cut zucchini and whole zucchini differs significantly. Zucchini, cut into circles, are placed in jars very tightly, so there is very little space left for pouring. For example, only 200-300 ml of marinade will fit in a liter jar.
• If the zucchini is preserved whole, then there is a lot of free space between them in the jar, which must be filled with spices and marinade. In this case, they do the same as when pickling cucumbers: they take half the filling from the total volume of cans. For example, for one three-liter jar with whole zucchini, you need to take 1.5 liters of filling.
• To calculate how much marinade is needed in each case, you need to fill the jar with chopped or whole zucchini and fill them with water. Then pour this water into a measuring cup, and multiply the amount of water by the number of cans.

Marinated zucchini: the first recipe

• zucchini - 7-8 kg;
• black peppercorns - 50 pcs.;
• bay leaf - 10 pcs.;
• parsley - 10 small branches.

For marinade:

• water - 2 l;
• salt - 100 g;
• sugar - 100 g;
• vinegar 6 percent - 150 ml.

Cooking method

• Wash liter jars with soda, rinse with hot water. Sterilize by immersing the jars in a pot of boiling water, or hold over steam by placing them on a kettle without a lid. Banks can also be heated in the oven.
• Select young zucchini with a diameter of up to 4 cm with dense pulp and thin skin. Cut off the stems.
• Cut into slices 1-1.5 cm thick.
• Dip the circles in boiling water and blanch for 5 minutes. Then chill in cold water.
• Put spices in sterile jars. Pack the zucchini tightly.
• Pour water into a saucepan, add salt and sugar. Boil 5 minutes. Filter through a linen cloth. Add vinegar.
• Pour hot marinade over zucchini. Cover with lids.
• Place jars of zucchini in a pot of hot water. Pasteurize at 85°C for 25 minutes.
• Take them out of the water and seal them immediately.
• Turn the jars upside down, wrap them in a blanket and let them cool in this position.

Recipe two

Ingredients (for 10 liter jars):

• zucchini - 7-8 kg;
• dill - 100 g;
• red hot pepper - 10 small pods;
• garlic - 4 heads;
• parsley, mint, celery - 1 bunch each;
• horseradish - 3 sheets.

For marinade:

• water - 2 l;
• salt - 100 g;
• vinegar 6 percent - 150 ml.

Cooking method

• Prepare sterile liter jars with lids in advance.
• Select medium-sized zucchini with thin skin and firm flesh. Trim the stalks, capturing some of the pulp. Wash in cold water. If you want the finished zucchini to have a light tone, cut off the skin.
• Cut the fruits into easy-to-eat washers.
• Dip them in boiling water and blanch for 5 minutes. Then cool quickly in cold running water.
• Sort the greens, remove yellowed or rotten branches, wash thoroughly in a large volume of cold water. Trim off dry ends. Cut horseradish leaves into strips. Chop dill greens.
• Peel and wash the garlic, chop. Wash the peppers. Cut off part of the stalk without affecting the pulp, otherwise the zucchini will turn out to be very sharp.
• When the water drains from the zucchini, mix them with chopped garlic and dill.
• Put a little spicy greens on the bottom of the jars. Lay zucchini tightly on top of it. Sprinkle with the remaining herbs.
• Prepare the marinade by boiling water with salt. When it cools down a bit, add vinegar, stir.
• Pour marinade over zucchini. Cover with lids. Place in a wide bottomed pot. Fill a bowl with hot water up to the shoulders of the jars. Sterilize jars of zucchini for 10-15 minutes.
• Take them out of the water and immediately seal them tightly with sterile lids. Turn over with the lids facing down on a flat surface covered with a warm cloth. Wrap up with a blanket. Cool like this.

Recipe three

• zucchini - 400-600 g;
• dill - 1 umbrella;
• celery leaves and petioles - 20 g;
• bay leaf - 1 pc.;
• cloves - 1 bud;
• black peppercorns - 3 pcs.;
• allspice - 1 pea;
• marinade filling - 200-350 ml.

For marinade:

• water - 1 l;
• salt - 1 tbsp. l.;
• sugar - 1 tsp;
• vinegar 9 percent - 2 tbsp. l.

Cooking method

• Wash small zucchini, cut the stalks together with part of the pulp, but not more than 1 cm. Cut into circles 1-1.5 cm thick.
• Dip the chopped zucchini in boiling water and blanch for 3-5 minutes. Cool quickly under running cold water. Wait for the liquid to drain.
• Prepare sterile liter jars with lids.
• Place the zucchini tightly in jars, shifting with spices and spices.
• Prepare the marinade. To do this, pour water into the pan according to the norm, put salt and sugar. Bring to a boil and simmer for 5 minutes. Strain the fill. Add vinegar.
• Pour the marinade over the zucchini to the very top of the jars. Cover with sterile lids.
• Cover a wide-bottomed pot with a soft cloth or a wooden circle. Set banks. Pour hot water up to shoulders.
• Put the pot on the fire. From the moment the water boils, sterilize the zucchini for 20 minutes.
• Roll the jars tightly with lids, turn upside down, wrap with a blanket, let cool.

Recipe Four

This method is good because there is no need to calculate the total amount of marinade. Everything is done in the process of laying zucchini and spices in jars.

Ingredients (per 1 liter jar):

• zucchini - about 400-600 g;
• salt - 1 tbsp. l.;
• sugar - 2 tbsp. l.;
• vinegar 9 percent - 50 ml;
• dill - 1 umbrella;
• black peppercorns - 5 pcs.;
• allspice - 2 pcs.;
• currant and cherry leaves - 2 pcs.;
• garlic - 2 cloves.

Cooking method

• Soak young zucchini for 1-2 hours in cold water, and then wash. Cut off the stems. If the peel is thick, peel it.
• Wash your greens. Cherry and currant leaves should be green, without damage by diseases and insects.
• Peel the garlic, rinse. If the cloves are large, cut in half.
• Prepare clean and dried liter jars. Wash and dry the lids too.
• At the bottom of the jar, put a piece of greens, pepper, garlic clove. Cut the zucchini into slices 1-1.5 cm thick, place tightly in a jar. Place the remaining herbs and garlic on top of the zucchini.
• Pour salt and sugar into each jar according to the norm. Pour in the vinegar. Pour boiling water over zucchini. Wait 1-2 minutes and add more boiling water if there is less water.
• Take a wide saucepan, put a soft cloth on the bottom. Put in the banks. Pour warm or hot water up to the shoulders of the jars. Put on fire. From the moment the water boils, sterilize the zucchini for 10 minutes.
• Remove jars from water and seal immediately. Turn upside down, wrap with a blanket. Leave in this position until completely cooled.

Zucchini marinated for the winter without sterilization

Ingredients (for 1 three-liter jar):

• zucchini - 1.5-2 kg;
• dill - 2 umbrellas;
• garlic - 5 cloves;
• black peppercorns - 10 pcs.;
• Bulgarian pepper - 1 pc.;
• horseradish leaf - 0.3 pcs.;
• leaves black currant- 2 pcs.;
• bay leaf - optional;
• parsley - 1 sprig.

For marinade:

• water - 1 l;
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• vinegar essence - 1 dess. l.

Cooking method

• Soak small zucchini for 1 hour in cold water. Wash. Cut off the stems.
• Wash all greens. Peel the garlic, rinse under running water.
• Wash the bell pepper, cut in half, remove the seeds. Cut the halves lengthwise into long slices.
• Prepare a sterile jar with a lid.
• Cut the fruits into slices 1-1.5 cm thick.
• At the bottom of the jar, lay some greens and peppercorns. Fill jar with zucchini. Place garlic between them. Distribute along the edges of the jar bell pepper. Cover the zucchini with the remaining herbs.
• Boil water and pour over the zucchini. Cover and leave for 20 minutes. During this time, the zucchini will be saturated with water and warm up.
• Close the jar with a lid with holes, through which pour the cooled water into a measuring container.
• Drain this liquid into a saucepan. Put in salt and sugar according to the norm. Bring to a boil and boil for 5 minutes. Pour the zucchini over with this marinade. Add to bank dessert spoon vinegar essence. Close with a sterile lid and seal immediately.
• Turn the jar upside down, wrap it with a blanket. In this position, it should completely cool down.

Video: Sliced ​​marinated zucchini. blanks

Note to the owner

The spices that are indicated in the recipe can be replaced at your discretion, taking into account taste preferences. The main thing is that they are combined with each other.

Zucchini is also marinated with other vegetables: peppers, cucumbers, carrots, onions. In this case, the composition of the marinade can be left the same.

Pickled zucchini is stored in the same way as everyone else canned vegetables: in a cool place, without access to light.

Dear friends, due to your numerous requests in the comments, I have prepared for you a recipe for marinated zucchini in a liter jar. We will cook zucchini in a liter jar without sterilization - with triple filling, which greatly simplifies the entire canning process.

Marinated zucchini for the winter without sterilization are very tasty, juicy and crispy. Herbs and spices make them incredibly fragrant. I often use such marinated zucchini for salads instead of canned cucumbers. It turns out very tasty and original, I advise you to definitely try it.

For convenience, I calculated the required amount of salt, sugar and vinegar to make zucchini per 1 liter jar crispy and juicy. If you are canning multiple jars at once, increase the quantity of all ingredients accordingly.

Ingredients per liter jar:

• 3 young zucchini
• 2 garlic cloves
• 1 bay leaf
• 1 leaf of cherry, apple and currant
• 1 dill umbrella
• 3 allspice peas
• 1 horseradish sheet
• 1 sprig of tarragon
• 1 liter of water
• 25 g coarse table salt
• 25 g sugar
• 50 ml vinegar

How to close zucchini in liter jars:

First of all, we will prepare liter jars. Wash them thoroughly and put them together with metal lids to be sterilized. Fill a large pot with water and put it on the stove to boil.

Now let's prepare everything necessary ingredients. Wash the greens, horseradish leaves, coarsely chop the tarragon and dill. Peel the garlic cloves. We cut off the tails of the zucchini, cut the vegetables into rings 1 centimeter thick or a little thinner, as required by the recipe for pickled zucchini per liter jar.

Use fresh, undamaged vegetables to prevent zucchini in a one-quart jar without sterilization from becoming cloudy and jars from exploding due to the fermentation process.

At the bottom of each sterilized jar, put the leaves, dill, garlic and spices.

Then fill them with circles of zucchini, stacking them tightly to each other.

Pour zucchini in liter jars with boiling water. We cover them with a towel and wrap them in a blanket to keep the temperature inside. Let them cool down a bit, about 15-20 minutes.

When the jars can be held without burning your hands (15-20 minutes), drain from them hot water back to the saucepan.

Bring the water to a boil again, fill it with our zucchini in liter jars.

Cover with a towel and a blanket and leave the zucchini for another 15 minutes.

Then again pour the water into the pan and prepare the marinade. Add salt and sugar at the rate of 25 grams per 1 liter. Stir to dissolve the ingredients.

Pour 50 ml of 9% table vinegar into each jar so that canned zucchini in liter jars are well stored. Please note that the vinegar must be fresh.

Now we will fill the zucchini in liter jars for the winter with boiling brine for the third time.

With the advent of autumn, kitchens are filled with aromas of marinades, spicy seasonings and spices. And every time, along with recipes for favorite snacks that have been tested over the years, I want to cook something new.

Such a "highlight" can be pickled zucchini, prepared for the winter in one of the proposed ways.

Sterilization of blanks is a simple process, but it causes unnecessary trouble and takes some time. You can pickle vegetables for long-term storage no less reliable methods of preservation. At the same time, all their useful properties will be preserved.

Additional Information! Zucchini is a type of pumpkin. They are rich in potassium and iron, carotene, vitamins C, group B, PP. Of all the types of this vegetable, zucchini contains the most vitamin C.

Marinated triple zucchini

Don't let the multiple filling scare you - the workpiece will not take much time.

Note! 0.5 - 1 liter jars are best suited for home canning. They do not take up much space in the refrigerator (when stored after opening), and snacks are eaten very quickly.

Depending on the cutting method and filling density, this recipe produces 3-4 liter jars of crispy marinated zucchini.

Ingredients:

• 2.5 - 3 kg of zucchini;
• garlic (at the rate of 2-3 cloves per 1-liter jar);
• 1.5 liters of water;
• 200 ml (or 300 ml);
• 2 tbsp. spoons "with a hill" of rock salt;
• 6 art. spoons of sugar;
• black peppercorns (at the rate of 5-6 pieces per 1-liter jar);
• allspice (at the rate of 2 pieces per 1-liter jar);
• spices to taste (dill, tarragon, cloves, horseradish, currant leaves, cherries, raspberries, etc.)

Important! Do not add more than 2-3 spices at a time. A "bouquet" of a large number of seasonings can change the taste of the entire workpiece and not for the better.

Cooking order:

1. Wash the zucchini well, cut off the ends, cut into pieces of any shape - cubes, bars, circles, etc.
2. Put spices, peppers, garlic (cut into several pieces) at the bottom of sterilized jars.
3. Put the water to boil. At this time, arrange the zucchini in jars, periodically shaking them or lightly tapping the bottom on the table so that the pieces are distributed as densely as possible. Place dill umbrellas on top.
4. Fill the workpiece with hot water (first pour), cover with lids and leave for 15 minutes. Then drain the water into a deep container - you will need it to prepare the marinade.
5. Pour zucchini again with hot water (second filling), cover with lids, leave for 15 minutes.
6. At this time, you can prepare the marinade. Bring the volume of the drained solution to 1.5 liters, add salt, sugar, vinegar. Boil the marinade and stir until the ingredients are completely dissolved.
7. Drain the second filling and pour hot marinade over the zucchini (third filling).
8. Roll up the lids, turn the jars upside down, cover with a blanket, leave to cool gradually.
9. Zucchini marinated for 30 days. Therefore, write the date of preparation on the lid in order to know exactly when you can serve the snack on the table.

Additional Information! Calculating the exact amount of marinade is quite difficult. If you use expensive natural vinegar and want to use it more rationally, pour the zucchini with a hot solution of salt and sugar (according to the recipe). And pour vinegar immediately into jars at the rate of:
for a 1-liter jar - 50 ml of spices or 75 ml.

Store pickled zucchini cooked with vinegar without sterilization in a cool place (pantry, cellar, refrigerator).

Important! Regardless of the method of preservation, jars and lids should always be well washed and sterilized.

Pickled marinated zucchini

Such an appetizer can be eaten after marinating in an hour. For this recipe, it is better to choose young zucchini of a small size.

Ingredients:

• 1 kg of zucchini;
• 50 ml sunflower oil;
• 1 teaspoon of salt;
• 1 st. a spoonful of sugar;
• 3 art. spoons ( , );
• 6 cloves of garlic (the amount can be changed according to your taste);
• ¼ tsp freshly ground black pepper;
• Dill.

Note! You can take sunflower or olive oil, refined or unrefined. The taste of the snack will change along with your preferences.

Cooking order:

1. Wash the zucchini, peel and cut into long plates (slices) as thin as possible. If you use a regular vegetable cutter, they will turn out to be the same thickness and marinate evenly.
2. Put the slices in a bowl, salt, mix gently and leave for 20-30 minutes.
3. In a separate container, mix oil, sugar, freshly ground pepper, garlic crushed or squeezed through a press, finely chopped dill, add vinegar (it is better to use natural).
4. Add marinade to zucchini. Mix again gently, being careful not to damage the shape of the thin pieces.
5. Cover the container with a lid (you can use cling film) and refrigerate for 60 minutes.

You can cook another version of this snack: instead of sugar, take natural honey, and replace the butter soy sauce(In this case, you need to adjust the amount of salt in the recipe to your liking).

Note! The shelf life of these blanks in the refrigerator is no more than 5 days.

Instant recipe in liter jars for the winter

But you can pickled zucchini fast food preserve for a long time.

Ingredients:

• 600-700 g zucchini (better than medium size);
• 3 cloves of garlic;
• 2 black peppercorns;
• 50 ml sunflower oil;
• 50 ml;
• 1 st. spoons of rock salt;
• 2 tbsp. spoons of sugar.

Cooking order:

1. Cut well-washed zucchini into circles or cubes 1.5-2 cm thick.
2. Add salt, sugar, and oil. Mix well.
3. Leave to marinate covered room temperature for 2 hours, stirring occasionally.
4. Arrange the workpiece in sterilized jars as tightly as possible, adding garlic and pepper according to the recipe.
5. Distribute the juice released during pickling evenly throughout the volume.
6. Cover the jars with lids and boil for 15 minutes in a water bath.
7. Roll up the lids, turn the jars upside down, leave to cool.

With its specific taste, it distinguishes this appetizer from the general range of homemade preparations. However, it can be replaced with any other -, table, etc.

Zucchini circles in liter jars with sterilization

Sterilization of homemade products extends their shelf life. If you trust this method of preservation more, try preparing marinated zucchini for the winter, the taste of which, as the people say, will make you lick your fingers.

This recipe makes about three 1 liter jars.

Ingredients:

• 2 kg zucchini (preferably medium-sized);
• 6-9 cloves of garlic (at the rate of 2-3 pieces per 1-liter jar);
• black pepper (peas) - at the rate of 6 pcs. to the bank;
• 1.2 liters of water;
• 3 art. spoons of rock salt;
• 3-4 st. spoons of sugar;
• 90 ml.

Additional Information! 200 - 300 g of carrots, cut into circles, are often added to the recipe. In this case, the weight of zucchini is reduced accordingly.

Cooking order:

1. Cut well-washed vegetables into slices (cut large ones in half) 1-1.5 cm thick. Arrange them in sterilized jars as tightly as possible, adding garlic and pepper according to the recipe.
2. Dissolve salt and sugar in boiling water. Add vinegar and remove from heat.
3. Pour the hot marinade over the zucchini all the way to the top. Start adding it in small portions so that the jars have time to heat up and not burst.
4. Cover with lids. Don't roll!
5. Place a small piece of cotton or towel in the bottom of a deep saucepan. Put the jars, pour water "up to the shoulders."
6. Bring water to a boil over medium heat and sterilize for 15 minutes.
7. Roll up the lids, turn the jars upside down and, covering them with a blanket, leave to cool gradually.

Bulgarian marinated zucchini

Bulgarian pepper adorns both the look and taste of this snack.

For two 1-liter jars you will need the following ingredients:

• 1 kg of zucchini;
• 2 pcs. medium bell peppers;
• 1 liter of water;
• 1.5 st. tablespoons of coarse salt (preferably rock);
• 4 tbsp. spoons of sugar;
• 4 cloves of garlic;
• 2 pcs. bay leaf;
• 8 pcs. black peppercorns;
• 100 ml;
• dill (umbrellas).

Cooking order:

1. Wash vegetables. Cut the zucchini into slices 1-1.5 cm thick. Clean the pepper from the grains and cut into large pieces.
2. Put salt, sugar, black pepper and bay leaf into boiling water. Add the prepared vegetables, vinegar, mix and simmer covered over low heat for 10 minutes.
3. At the bottom of sterile jars, put dill umbrellas and garlic. Evenly distribute boiled vegetables, pour hot marinade to the very top.
4. Roll up the jars with lids, turn upside down, cover with a blanket and leave to cool gradually.

Delicious preparation of zucchini "like mushrooms"

Such a recipe for marinated zucchini will surprise both vegetable lovers and connoisseurs of mushroom dishes with its taste.

Zucchini or young elastic zucchini are best suited for this preparation. A certain set of spices and compliance with the cooking technology will make pickled zucchini taste the same as milk mushrooms.

Ingredients:

• 1.5 kg of zucchini / zucchini;
• 25 g of dill and several umbrellas (2-3 pieces);
• 3 pcs. cloves;
• 130 ml of sunflower oil;
• 130 ml;
• 1 teaspoon of coarse salt (preferably rock);
• 2 tbsp. spoons of sugar;
• 2 pcs. bay leaf;
• 1/4 teaspoon ground black pepper;
• 6 cloves of garlic.

Important! You can not reduce the amount or change dill to other greens. It is he who, in combination with cloves, gives the zucchini a mushroom flavor.

Cooking method:

1. Wash the zucchini. Cut off the ends of the young ones, remove the peel and seeds from the more mature ones.
2. Cut vegetables into cubes 2 - 2.5 cm.
3. Cut the garlic into several large pieces.
4. Wash and dry the dill well, then chop it.
5. Add all the ingredients according to the recipe to the zucchini, mix well, leave to marinate under the lid at room temperature for 3 hours. It is advisable to stir the mixture every 30 minutes for more uniform impregnation.
6. Arrange the workpiece in jars, be sure to fill them with the juice released during pickling. Cover with lids and sterilize in a water bath for 15 minutes (0.5 - 1 liter jars) over moderate heat. Do not forget to put a piece of cotton cloth or a towel on the bottom of the pan.
7. Roll up the jars with lids, leave to cool upside down. Additionally, you do not need to cover the pickled zucchini to turn out crispy like mushrooms.

Salted cucumbers, sauerkraut and Soviet-era pickled zucchini still evoke nostalgia.

Apparently that's why the simplest recipe pickled zucchini, prepared in jars for the winter, is so in demand in home canning.

Ingredients:

• 2 kg of young zucchini;
• 2 tbsp. spoons of rock salt;
• 150 g of sugar;
• 180 ml;
• ¼ tsp ground black pepper;
• dill or parsley.

Cooking order:

1. Wash the zucchini and cut into thin rings.
2. Dissolve salt and sugar in 1.5 liters of boiling water. Add all other recipe ingredients.
3. Cook the workpiece over low heat for 5-7 minutes.
4. Wash the greens, chop, put on the bottom of pre-sterilized jars.
5. Arrange the boiled zucchini in jars as densely as possible, pour over the hot marinade.
6. Roll up the lids and leave to cool completely.

Additional Information! Zucchini is easy to digest and considered diet dish. They are added to children food, in the diet of patients suffering from digestive problems. This vegetable is included in diet menus for people who want to lose weight. The calorie content of zucchini is only 27 kcal per 100 g of product.

Korean Instant Recipe

Zucchini was also noted in recipes Korean cuisine, beloved for its sharpness and piquant taste.

Ingredients:

• 3 kg of zucchini;
• 0.5 kg of carrots;
• 0.5 kg of onions;
• 1 spicy Green pepper(quantity can be reduced according to your taste);
• 3 art. spoons of salt;
• 6 art. spoons of sugar;
• 150 g of vegetable oil;
• 200 ml;
• 2 tbsp. tablespoons ground coriander.

Cooking order:

1. Peel the zucchini, removing the seeds, and grate them on a coarse grater.
2. Grate carrots on a special grater into long thin strips. Chop the onion into thin half rings.
3. Green hot peppers cut into thin rings, do not remove the seeds.
4. Put all the vegetables in a deep container, add the rest of the ingredients according to the recipe and mix thoroughly so that the spices are evenly distributed throughout the volume. Leave for 2 hours.
5. Arrange the workpiece in sterilized jars. Distribute the juice released during pickling evenly among the jars.
6. Cover with lids and sterilize in a water bath for 15 minutes.
7. Roll up the jars with lids, turn them upside down, cover with a blanket to cool gradually.

It is more convenient for someone to make pickled zucchini without sterilization, saving time. Someone enjoys the harvesting process itself and the method of canning is no longer so important.

In any case, you will get delicious crispy pickled zucchini!