Zucchini for the winter - interesting recipes. Zucchini salad for the winter
Excellent preparations for the winter are made from zucchini. We present you 10 of the most delicious recipes.
Zucchini for the winter, marinated in tomato
You will need:
400 ml tomato juice
2-3 zucchini and garlic cloves
4 tbsp each vegetable oil and vinegar 9%
1.5 tbsp. Sahara
1 tbsp. salt
hot pepper (optional, to taste)
Preparation:
Scald, remove the skin from the tomatoes, use a juicer or blender to make tomato juice.
Chop the garlic, put it in a saucepan, add sugar and salt, pour in tomato juice, add vinegar and vegetable oil.
Bring the mixture in a saucepan to a boil, boil for 5 minutes.
Wash and cut the zucchini into cubes 1-2cm wide and 3-4cm long.
Place the zucchini in sterilized jars, not too tightly.
Pour hot into the zucchini tomato sauce, cover with a lid and sterilize the jars by placing them in a pan of boiling water for 10-15 minutes.
Cover the jars with lids and turn them upside down and leave until cool.
Zucchini "Under milk mushrooms"
Ingredients:
Zucchini - 1.5 kg (you can use zucchini)
Salt - 1 tbsp.
Black pepper (ground) -0.5 tbsp.
Sugar - 2 - 3 tbsp.
Oil grows. - 0.5 Dill -1 bunch.
Vinegar - 0.5 tbsp. (9%)
Garlic - 4-5 cloves.
Preparation:
Peel the zucchini and cut into slices fairly large so that the pieces resemble chopped mushrooms. If the core of the zucchini is loose, then it needs to be cut out, otherwise the milk mushroom effect will not work.
Chop the dill, peel the garlic and chop with a knife. Mix everything and leave to marinate for 3 hours at room temperature.
Then place them in sterile jars, cover with sterile lids and place them in a large saucepan with warm water (if you put them in boiling water, the jars may crack). The water should reach the shoulders of the jar. Sterilize for 5-7 minutes from the moment the water boils.
Roll up, turn upside down, do not wrap. Leave it like this until it cools. Then put in a cool place until winter.
Zucchini in spicy sauce
We will need:
Zucchini 3 kg.
Hot pepper 1 pc.
Carrots 3 pcs.
Garlic 100 gr.
Vinegar 9% 1 cup.
Vegetable oil 1 cup.
Sugar 1 glass.
Salt 2 tablespoons.
Preparation:
Wash the zucchini thoroughly and, without peeling, cut into circles, about 1.5-2 centimeters each.
Peel carrots, hot peppers, garlic and grind in a meat grinder.
Pour vegetable oil and vinegar into a deep bowl with a thick bottom. Put sugar and salt. Place the liquid over medium heat and bring to a boil.
As soon as the liquid boils, add the chopped carrots, garlic and peppers and cook for 5-7 minutes.
Add chopped zucchini to the marinade, bring to a boil and cook for 25-30 minutes over low heat.
Without allowing the snack to cool, place it in sterile jars and roll up the lids. Wrap the jars in a blanket until they cool completely.
Store jars of zucchini in a cool, dark place.
Zucchini salad
We will need:
6 kg zucchini,
1 cup vinegar
1 cup vegetable oil
1 cup of sugar
Garlic,
2 tbsp salt
1-2 bunches of greenery
Preparation:
Cut the zucchini into cubes and add salt, sugar, vinegar, garlic and herbs. Mix thoroughly and set aside for 4 hours until the juice is released. Boil the salad for 10-15 minutes and roll into sterilized jars. That's all! Very simple!
Zucchini salad for the winter
Products:
Peel 4 kg of zucchini,
0.5 kg of onion,
0.5 kg carrots,
0.5 kg of sweet pepper, more is possible, preferably red,
1 glass of vinegar,
1 cup of sugar,
2.5 tablespoons spoons of salt,
1 cup vegetable oil,
garlic to taste,
greens: parsley and dill.
Preparation:
Cut all the vegetables into fairly small strips and leave for 1.5 hours. Sterilize 1 liter jar for 30 minutes, and 0.5 liter for 20 minutes. Roll up the lids.
Spicy-sweet lecho with zucchini for the winter
It's so nice to open it in winter and enrich the taste of homemade dishes.
Ingredients:
1 kg tomatoes
2 kg zucchini
500 g sweet pepper
400 g tomato paste
10-12 onions
1 cup vegetable oil (230 ml)
1 cup sugar (200 g)
2 tbsp. spoons of salt
1 tbsp. spoon 70% vinegar
Cooking method:
Cut the well-washed vegetables into arbitrary pieces and slices. Peeled onion - rings. Remove the skin and seeds from large zucchini.
IN tomato paste pour in enough water to make 1 liter, let it boil, pour in the oil, add a glass of sugar and salt.
In the boiling solution we sequentially add zucchini - peppers - onions - tomatoes. Boil each portion of vegetables for 10 minutes, and after the tomatoes - all together for 15 minutes.
Now pour in the vinegar and let it simmer for another 5 minutes.
Place hot lecho into sterilized jars and seal immediately.
From this amount of ingredients, 4-4.2 liters of lecho are obtained.
Seasoning (snack) with zucchini
Seasoning with zucchini will help us out more than once during the cold season, imparting its taste and aroma to the prepared dishes.
And as a snack, you will like this vegetable caviar.
Ingredients:
1 kg zucchini
1 kg sweet pepper
2 kg tomatoes
100 g sugar (half a glass)
salt to taste
300 g parsley
220-230 ml vegetable oil (glass)
Preparation:
We prepare pre-washed and towel-dried vegetables and herbs as follows: remove the seeds from peppers and zucchini (except young, small ones), chop all the vegetables, chop the parsley.
We grind all the vegetables in a meat grinder or do it using a blender.
Add sugar, salt, butter to the vegetable mass, stir, place on the burner, turning on high heat, which after boiling, reduce.
Stirring occasionally, keep the vegetables on the fire until about a third of the volume boils, immediately pack them into sterilized jars and roll them up. At night they stand on the table, lids down, well wrapped.
Squash caviar
Delicious squash caviar, which our mothers prepared in liters for the winter, and now we often buy store-bought. But homemade, without chemical additives and dyes, is undoubtedly tastier and much healthier.
Ingredients:
2-2.5 kg zucchini
3-4 sweet peppers (red)
4-5 fleshy, ripe, firm tomatoes
2-3 large carrots
2 large onions
bunch of parsley
bunch of dill
salt
1 hot pepper or ground pepper - if desired
vegetable oil
Cooking method:
We thoroughly wash and dry our vegetables and herbs with paper towels. We do the preparation: remove the thick skin from mature zucchini, scrape out the centers with seeds. We clean and coarsely chop carrots, tomatoes, peppers, and onions. And zucchini, of course. Grind each vegetable in its own bowl in a meat grinder or the bowl of a blender or food processor.
Burner - on medium heat, put chopped onion with its juice into well-heated oil, stir for 12-15 minutes, simmer, put carrots in it and continue for another 12-15 minutes. Transfer the onion-carrot mixture into a cauldron, patch or thick-walled pan.
Heat more oil, add the tomatoes, after 12-15 minutes - the sweet peppers, together they bubble and evaporate, thicken for about another 15 minutes.
Add all this to the cauldron, pour in a lot of chopped zucchini, and let it boil over high heat. Cover loosely, leaving a gap for steam to escape, and adjust the heat so that the vegetables slowly boil and thicken. To do this, you need to keep it on the fire for at least an hour, or better yet, up to one and a half to two. After an hour, add salt (and pepper) to your taste and add chopped herbs.
If we like caviar in grains, we leave it that way. If we prefer a smooth puree, then we’ll do one more operation: pour the caviar in portions into a tall narrow bowl and puree it with an immersion blender. After which we boil the finished caviar again.
We place a basin or saucepan for sterilization, place squash caviar in ready-made jars, sterilize under the lids in almost boiling water from 20 minutes for half-liter jars - up to 30-40 minutes. for liter jars.
Carefully remove the hot jars, seal them, turn them upside down, leaving to cool completely.
Adviсe:
- Do not waste time determining the weight of each vegetable in grams - this is not important. The taste will be excellent in any case.
- Of course, garlic will add spiciness - but it’s better to mix it into the caviar when the next jar is opened in winter.
- The same applies to sugar, which improves the taste of squash caviar, but which should not be added at the cooking stage.
Snack Uncle Bens
This is not only an appetizer of great taste - it is an almost ready-made sauce, thick and piquant, which is suitable for meat, fish, vegetables, and pasta dishes. So we stock up on homemade Uncle Bens for the winter.
Ingredients
2 kg zucchini
1 kg ripe firm tomatoes
600-700 g sweet pepper
550-600 g carrots
1 kg onion
360 g tomato paste (1 can)
240-250 ml vegetable oil (glass)
70-75 ml table vinegar with a strength of 9%
4 tbsp. spoons of coarse salt
3 teaspoons curry
200 g sugar (glass)
Cooking method
We wash all the vegetables and dry them with a towel. Cut the zucchini (having cut off suspicious areas) into small cubes, as well as the tomatoes, into short and thin strips - Bell pepper(removing the seeds and stalk). Chop the onion into thin halves of rings. Three peeled carrots on a coarse grater. We dilute the tomato paste by adding 600-650 ml of warm water and pour it into a large saucepan. Add vegetable oil, sugar, salt, let simmer for a couple of minutes.
Add the zucchini, and after boiling, simmer by lowering the heat, stirring occasionally, for 10-12 minutes.
Add the onion and bell pepper; after boiling again, they cook in the same mass for the same 10-12 minutes.
Add carrots, and after 6-7 minutes add tomatoes. And simmer in the same way - but longer, about 20 minutes. In total, the pan is on the fire for at least an hour, during which time the excess liquid evaporates, and the appetizer turns out to be quite thick. At the very end, sprinkle in the curry and pour in the vinegar, cook for another 2-3 minutes. Be sure to taste it - you may need to add something.
Immediately place into sterilized jars and seal. We place the jars on a thick towel with their bottoms up, cover them with other towels, under which they will slowly cool down and be ready to be moved to the storage location.
The amount of snack depends on the degree of boiling, on average it is 4.4 - 4.5 liters.
Zucchini for the winter in Georgian style
We will need:
zucchini - 2 kg
tomato paste - 400 g
salt - 2 tbsp.
sugar - 200 g
vinegar 9% - 100 ml
garlic - 10 cloves
hot pepper - to taste
sunflower oil - 1 tbsp.
greens - 100 g
Preparation:
1. Wash the zucchini under running water, peel and pass through a meat grinder.
2. In a separate bowl, pass the washed herbs, peeled garlic and hot pepper through a meat grinder.
3. Add tomato paste, salt, sugar and vegetable oil to the minced squash. Stir, put on fire and cook for about 25 minutes. 5 minutes before the end of cooking, add the previously prepared garlic mixture. Add vinegar.
4. Place the hot snack into clean, sterilized jars and close. Turn the jars upside down and cover with a towel or blanket. Leave the jars until they cool, then put them away for storage in a cool, dry place.
5. As for sterilization methods, there are several of them. One of the simplest, tested, so to speak, by our grandmothers, is sterilization in water. But I prefer sterilizing jars in the oven. In this way you can sterilize both empty and filled jars. You just need to put the jars in the oven, but not heated, so that the jars do not burst, but in a cold or slightly heated one, and then heat the jars to a temperature of 120 degrees, and then leave the jars to sterilize for as long as indicated in the specific recipe.
Zucchini appetizer for the winter has many different options. It’s difficult to call any zucchini salad recipe classic. In preparations, zucchini is also found as the main ingredient, and is used in different proportions with tomatoes, carrots, onions, bell peppers, eggplants and other vegetables.
Zucchini contains fiber, many microelements and vitamins, and has a light and delicate taste. They are low-calorie foods and are recommended for dietary nutrition.
Zucchini preparations for the winter are prepared with tomato juice, in a marinade with vinegar, garlic and herbs, with spices. Zucchini is harvested whole, cut into slices, grated, stuffed, marinated with spices, beans and mushrooms. The result is always the same - a delicious dish loved by all family members and guests.
For preparations, it is best to use young zucchini fruits: they contain an increased amount of vitamin C.
Recipes for zucchini snacks for the winter
Not a snack, but a real meal! Healthy, nutritious, tasty and appetizing.
Ingredients:
- zucchini - 8 pcs.
- tomatoes - 2 kg
- vegetable oil - 8 tbsp. l.
- garlic - 2 pcs.
- salt - 2 tsp.
- sugar - 2 tsp.
- vinegar essence - 2 tsp.
- spices.
Preparation:
Cut the zucchini into thin slices and fry until golden brown.
Grind the tomatoes and garlic separately in a blender. Pour the tomato mixture into the pan and cook for 10 minutes. At the end, pour in the vinegar essence, add spices, sugar and salt.
Place zucchini and garlic in clean 0.5 liter jars. Pour the tomato mixture into the jars. Sterilize for 10 minutes.
Roll up, turn over and cover with a blanket.
Tomatoes can be passed through a meat grinder.
An appetizer with zucchini and rice is not only tasty, but also filling.
Ingredients:
- zucchini - 3 kg
- rice - 2 cups
- bell pepper - 4 pcs.
- tomatoes - 3 kg
- onion - 1 kg
- garlic
- vegetable oil - 250 ml
- sugar - 4 tbsp. l.
- spices
- salt.
Preparation:
Boil the rice until half cooked. Pass the tomatoes through a meat grinder or chop with a blender.
Chop the garlic and add to the tomato mass.
Cut the zucchini, onion and pepper into cubes. Grate the carrots.
Place the tomato mixture into the pan. Salt, pepper, add spices, sugar and butter. Boil.
After five minutes, add vegetables and rice. Cook for 45 minutes.
Place the snack in sterile jars and wrap.
Yield: 6 liters.
This delicious zucchini appetizer will warm everyone up on a cold day. winter evening and will become your favorite dish.
Ingredients:
- zucchini - 2 kg
- green beans - 1 kg
- bell pepper - 2 kg
- carrots - 2 kg
- onion - 1 kg
- sugar - 4 tbsp. l.
- garlic - 2 pcs.
- vegetable oil - 300 ml
- apple cider vinegar 6% - 150 ml
- allspice peas
- black peppercorns
- ground black pepper
- bay leaf
- salt.
Preparation:
Cut the carrots and green beans into strips. Coarsely chop the zucchini, peppers and onions. Chop the garlic.
Prepare the marinade: mix oil, vinegar, spices, sugar and garlic.
Place the vegetables in a saucepan, pour over the marinade, and leave to marinate for one hour.
Cook for 40 minutes. Place into jars and roll up. Turn the jars over and leave to cool at room temperature.
Zucchini appetizer for the winter in garlic and apple sauce
The appetizer can be made from regular zucchini or zucchini. The pleasant, aromatic taste of summer is especially felt during the cold season.
Ingredients:
- zucchini or zucchini - 2 kg
- apple - 2 pcs.
- bell pepper- 1 PC.
- garlic - 2 pcs.
- hot pepper - 1 pc.
- tomato juice - 700 ml
- sugar - 1 glass
- salt - 50 g
- vinegar 9% - 100 ml
- vegetable oil - 1 cup.
Preparation:
Cut the zucchini into slices, slices or circles.
Grind apples, sweet peppers, hot peppers and garlic separately in a blender. Place all ingredients and spices, except garlic and vinegar, into a saucepan. Pour in tomato juice.
Cook for 1 hour. 10 minutes before the end, add garlic and vinegar.
Place the contents in sterile jars, roll up, turn over and wrap.
Ingredients:
- zucchini - 2 kg
- onion - 250 g
- carrots - 300 g
- mayonnaise - 125 g
- vinegar 9% - 125 ml
- sugar - 4 tbsp. l.
- vegetable oil - 150 ml
- salt - 2 tbsp. l.
- ground black pepper.
Preparation:
Cut the zucchini into strips. Onion - cubes. Grate the carrots.
Place vegetables in a saucepan. Salt, pepper, add mayonnaise, butter, sugar and vinegar. Mix and distribute into jars.
Sterilize for 30 minutes. Roll up and wrap in a warm blanket.
The spicy, rich and aromatic gravy makes the appetizer incredibly tasty.
Ingredients:
- zucchini - 2 kg
- carrots - 1 pc.
- bell pepper - 2 pcs.
- apples - 2 pcs.
- onion - 1 pc.
- garlic - 1 pc.
- sugar - 1 glass
- tomato paste - 70 g
- ground red pepper
- vinegar 9% - 100 ml
- salt - 50 g
Preparation:
Cut the zucchini into cubes or as desired.
Grind carrots, apples, peppers, onions and garlic in a blender. Place everything in a saucepan and add salt, sugar, spices, tomato paste and oil.
Bring to a boil and add zucchini. Cook for 1 hour.
Divide into jars. Turn over and wrap.
Try making this recipe once and it will become your favorite snack for years to come.
Ingredients:
- zucchini - 1 kg
- white cabbage - 0.5 kg
- onion - 1 pc.
- vegetable oil - 100 ml
- sour cream - 4 tbsp. l.
- vinegar 5% - 4 tsp.
- salt.
Preparation:
Finely chop the cabbage and sprinkle with vinegar. Cut the zucchini into strips. Finely chop the onion.
Place vegetables in a thick-bottomed pan. Add salt, a little water and vegetable oil. Simmer for 30 minutes.
Add sour cream and leave on the stove for another 10 minutes. At the end of cooking, add vinegar.
Place the finished mixture in clean jars and sterilize for 20 minutes. Roll up the lids, turn upside down and cover with a warm blanket until completely cooled.
An excellent option for preparing for the winter: a delicious snack and addition to any dish.
Ingredients:
- zucchini - 3 kg
- tomatoes - 1.5 kg
- bell pepper - 500 g
- carrots - 500 g
- sugar - 100 g
- ground red pepper - 2.5 tbsp. l.
- salt - 2 tbsp. l.
- garlic - 5 pcs.
- vegetable oil - 1 cup.
Preparation:
Pass zucchini, tomatoes, carrots and peppers through a meat grinder. Chop the garlic.
Place everything in a saucepan. Salt, add butter and sugar.
Cook for 40 minutes. Add ground red pepper and cook for another 10 minutes.
Place adjika in sterile jars, roll up and wrap overnight.
A very original and unusual-tasting appetizer with healthy herbs and mushrooms. Add to your recipes!
Ingredients:
- zucchini - 1.5 kg
- fresh mushrooms - 0.5 kg
- parsley
- dill
- butter
- ground black pepper
- vegetable oil
- salt.
Preparation:
Boil the mushrooms, cool, thinly slice and fry in butter.
Chop the greens.
Cut the zucchini into slices. Fry zucchini breaded with flour on vegetable oil.
Place mushrooms and zucchini in a saucepan and simmer for 7 minutes. Add greens. Simmer for another 6 minutes.
Place the snack in jars and sterilize for 30 minutes. Roll up, turn over and wrap until completely cool.
Zucchini in Korean
A spicy, juicy, aromatic appetizer will not go unnoticed on the holiday table.
Ingredients:
- zucchini - 1 kg
- bell pepper - 3 pcs.
- carrots - 3 pcs.
- garlic - 2 pcs.
- vinegar 9% - 100 ml
- ground red pepper
- sugar - 100 g
- spices for Korean carrots- 2 tsp.
- vegetable oil - 100 ml
- salt.
Preparation:
Cut the pepper into thin strips. Grate the zucchini and carrots into long strips. Chop the garlic.
Place everything in a saucepan, add spices, stir and refrigerate for 5 hours.
Prepare a marinade from vinegar, oil, salt and sugar and pour it into a pan with vegetables.
Divide the contents into clean 0.5 liter jars and sterilize for 20 minutes. Roll up, turn over and wrap overnight.
Surprise your family and friends with the special spicy mustard taste of this snack.
Ingredients:
- zucchini - 2 kg
- dry mustard - 2 tbsp. l.
- sugar - 100 g
- vinegar - 100 ml
- garlic - 1 pc.
- dill
- vegetable oil - 100 ml
- salt.
Preparation:
Coarsely chop the zucchini and place in the pan. Chop the garlic and herbs.
Prepare the marinade: mix garlic, herbs, vinegar, salt, oil, sugar and dry mustard.
Pour the marinade over the vegetables and leave for 3 hours.
Divide the mixture into jars and sterilize for 20 minutes. Roll up, turn over and wrap.
This preparation can be an excellent side dish for meat dishes or serve as an excellent snack for a shot glass.
Ingredients:
- zucchini - 3 kg
- beans - 2 cups
- bell pepper - 0.5 kg
- sugar - 1 glass
- tomato juice - 1 l
- vegetable oil - 2 tbsp. l.
- vinegar 9% - 1 tbsp. l.
- ground black pepper
- salt.
Preparation:
Boil the beans until tender. Cut the zucchini and pepper into cubes.
Place vegetables in a saucepan and cook for 1 hour. Add beans, spices, salt, sugar, oil and vinegar. Cook for 5 minutes
Place into jars and roll up. Turn over and wrap overnight.
Even the most sophisticated gourmets will appreciate this recipe. You definitely haven't tried anything like this yet!
Ingredients:
- zucchini - 1 kg
- pumpkin - 1 kg
- sweet pepper - 4 pcs.
- onion - 1 kg
- sugar - 0.5 kg
- mustard seeds
- turmeric
- celery seeds
- ground black pepper
- white wine vinegar 6% - 700 ml
- salt.
Preparation:
Grate the zucchini and pumpkin. Finely chop the onion. Place in a saucepan, add salt and stir. Leave overnight.
Drain the juice and rinse with water. Cut the pepper into cubes.
Place all ingredients in a saucepan, add salt, spices, sugar, vinegar and put on fire. Cook for half an hour.
Place the contents in 0.5 liter jars and sterilize for 10 minutes.
Screw on the lids, turn over and cover with a blanket.
A delicious and simple snack that absolutely anyone can make. A good substitute for mushrooms.
Ingredients:
- zucchini - 1 kg
- sunflower oil - 50 ml
- ground coriander
- garlic - 1 pc.
- vinegar 9% - 50 ml
- sugar - 50 g
- dill
- ground black pepper
- salt.
Preparation:
Cut the zucchini into cubes. Garlic - in slices. Chop the dill.
Place the zucchini in a saucepan. Salt, pepper, add sugar, coriander, pepper. Pour in the oil. Stir and leave to marinate for 6 hours.
Place 0.5 liters in clean jars and sterilize for 20 minutes.
Roll up, turn over and wrap.
A snack for everyone who loves zucchini. Spicy, tasty, savory snack.
Ingredients:
- zucchini - 1 kg
- tomatoes - 0.5 kg
- bell pepper - 3 pcs.
- garlic - 2 pcs.
- hot pepper - 1 pc.
- sunflower oil - 100 ml
- sugar - 100 g
- vinegar - 2 tsp.
- salt.
Preparation:
Cut the zucchini into thin longitudinal strips. Grind tomatoes, sweet and hot peppers and garlic and place in a saucepan. Salt, pepper, add sugar, oil and vinegar.
Place on the fire, bring to a boil and add the zucchini. Cook for 40 minutes.
Place into jars and roll up.
Bon appetit!
Zucchini for the winter quickly It’s not difficult to prepare, you just need to know a few secrets that we will be happy to share with you.
Zucchini for the winter is delicious and quick
You will need:
Vegetable oil – 515 ml
Squash fruit – 5 kg
Acetic acid – 0.3 liters
Sugar, garlic - 0.2 liters each
Hot pepper pod
Dill with parsley
3 large spoons of salt
Peel the zucchini, crumble the pulp into thin circles. Place on the bottom of the pan along with the herbs. Add vegetables, add acetic acid and oil. Boil for 20 minutes. After boiling, cook over low heat, throw in the pepper. Add the garlic, cook for three minutes, transfer the salad into jars and screw on.
Quick zucchini recipes for the winter
You will need:
Carrots - half a kilogram
Acetic acid – 0.15 l
Garlic head – 5 pcs.
Zucchini – 5 kg
Glass of granulated sugar
Coarse salt – 3 tablespoons
Laurel leaf
Dill umbrellas
Black pepper
Chop the peeled zucchini into thin slices. Grate the carrots on a coarse grater and mix with the chopped zucchini. Add crushed garlic, dill, peppercorns, crushed garlic. Combine oil with acetic acid, salt, sugar. Pour this dressing over the vegetables, stir, leave for exactly an hour, and then put on the stove, bring to a boil, boil for exactly 15 minutes. Distribute into jars and roll up.
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Recipe with tomato sauce
Tomato sauce - half a liter
Zucchini – 5 kg
Salt – 50 g
A glass of granulated sugar
A glass of vegetable oil
Acetic acid
Peeled garlic
Do not peel thin-skinned squash fruits; chop them immediately into small cubes. Combine with granulated sugar, acetic acid and oil, tomato, leave for 10 minutes. Boil on the stove and cook for 45 minutes over medium heat. Stir, combine with chopped garlic, add 5 minutes before readiness, add salt to taste. Distribute the hot salad into sterilized jars and screw on the previously sterile lids.
Zucchini recipes: quick and tasty for the winter
Tomatoes, zucchini – 1 kg each
Carrots – 0.5 kg
Celery greens – 0.1 kg
Vegetable oil – 0.1 l
Sugar – 50 g
Table salt – 40 g
Citric acid – 3 g
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Chop the tomatoes into slices. Chop the zucchini and carrots. Chop the celery into large pieces. Stir the contents with butter, salt, sugar, add citric acid, and leave until the juice is released. Place the salad on the stove, bring to a boil, and cook for another 20 minutes. Distribute the salad into sterile containers, roll up the lids, turn over and cool in this form.
Instant zucchini for the winter
Zucchini – 4 kg
Onion – 1 kg
Tomato sauce – 0.35 l
Tomato paste – 0.1 liters
Sugar – 0.3 kg
Sweet pepper – 7 pieces
One and a half cups of vegetable oil
Heaped salt - 3 large spoons
A teaspoon of vinegar essence
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Dissolve tomato paste in a liter of water, add sugar, salt and stir. Chop the zucchini into cubes, pour in the sauce and oil, stir, place on the stove, and leave for 10 minutes. After boiling, add chopped sweet pepper and keep for another ten minutes. Add chopped onion, cook for 10 minutes, remove from heat, pour in acetic acid, stir. Distribute the salad into steamed jars and screw on.
Marinated salad
Liter of water
Young zucchini – 1 kg
Apple cider vinegar – 0.1 liters
Sugar – 0.1 liters
A pair of carnation buds
Black peppercorns – 3 pieces
Coriander seeds
Salt – one and a half tablespoons of salt
Wash the zucchini and cut in half. Wash the dill and dry. Make the marinade: add sugar to some water, combine with acetic acid, salt, boil, remove from the stove. Distribute the vegetables into sterile jars with the addition of dill sprigs, spices, and pour boiling marinade. Cover the jars and leave for a day. Add the remaining marinade, cover the jars, and store in a cool place.
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Rustic version of the preparation
Squash fruit – 1.1 kg
Green dill – 30 g
Garlic clove – 10 pcs.
Hot pepper pod
Allspice – 3 pieces
Liter of water
Acetic acid – 75 g
Select young zucchini 15 cm long, cut off the stalk, chop into slices 1.5 cm thick. Chop dill, garlic, pepper. Cut into several pieces along the fruit. Prepare the spices: place herbs at the bottom of the jars, fill the jars tightly with vegetables. Dissolve table salt in boiling water, combine with acetic acid, pour into jars.
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Spicy pickled snack
Acetic acid – 0.6 liters
Black currant leaves – 15 g
Liter of water
Lavrushka - a couple of pieces
Cloves with black pepper – 5 pieces each
Select young squash fruits with unripe seeds and dense pulp. Remove the peel, chop into cubes 2-3 cm in size. Blanch the vegetables in boiling water for five minutes, immediately cool in cool water. Make a marinade filling: dissolve salt and sugar in boiling water, mix with spices, vinegar, set aside. Fill the containers with vegetables, fill to the top with the prepared hot marinade. After preliminary pasteurization, roll up.
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Recipe with garlic and tomato paste
Zucchini – 4 kg
Tomato paste, sunflower oil, chopped garlic - a glass each
Two tablespoons of salt
Acetic acid
Peel the vegetables, chop into cubes, combine with tomato paste and oil, simmer for exactly forty minutes. After five minutes remain until the end, add garlic and vinegar to the general composition and roll up.
Another spicy snack option
Sweet bell pepper – 4 pieces
Zucchini – 3 kg
Garlic clove – 3 pieces
Tomato paste – 0.4 kg
Bitter pepper – 2 pieces
Vegetable oil – 0.2 liters
Onion – 4 pieces
Carrot root vegetables – 0.6 kg
Acetic acid – 0.2 liters
Salt - a large spoon
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Chop the vegetables into strips, chop the bitter and sweet peppers. Dilute the tomato paste with water to make exactly 1 liter. Pour over the zucchini. Separately, fry the carrots and onions in a frying pan, combine with the squash, add sugar, salt and simmer for 20 minutes. The mass should be soft. Pour in acetic acid, boil for five minutes, distribute into containers, screw on the lids, wrap in a warm blanket, and let cool.
Adjika
Ground black pepper – 3 teaspoons
Kitchen salt – 3.5 tablespoons
Vegetable oil – 1 cup
Tomato paste – 10 tbsp. spoon
Garlic head - a couple of pieces
Bitter pepper
Bunch of parsley and dill
Vinegar - 4.6 tbsp. spoons
Grind the peeled zucchini through a meat grinder and let stand for a couple of hours. Place in an enamel container, add oil, tomato paste, salt and pepper, simmer for an hour and a half. Dilute vinegar in a glass of water, add zucchini, herbs and garlic, simmer the mixture for ten minutes, distribute into jars, and roll up.
Quick zucchini caviar for the winter
You will need:
Tomato paste 0.1 kg
Celery with leaves and cuttings
Zucchini – 1 kg
Table salt
Cut the skin off the squash, grind through a meat grinder, transfer to a mold and cook in the oven until cooked. Chop the celery into small strips and fry in vegetable oil along with the leaves and stalks. In 10 min. Before cooking is complete, add celery to the caviar, saute the tomato paste with salt, place in the oven until it is ready. Distribute the mixture into jars, sterilize for half an hour, and roll up.
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Lecho
Onion – 6 pcs.
Zucchini fruit - one and a half kilograms
Sweet pepper – 6 pcs.
Red tomato – 1 kg
Half a glass of vinegar
Kitchen salt – 2 tablespoons
Sugar, sunflower oil - 2/3 cup each
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