Zucchini for the winter - the best homemade recipes
Zucchini for the winter is a simple and tasty dish. What housewives do not make homemade preparations from zucchini? They marinate, salt, prepare salads, snacks, caviar from them, even cook jam and candied fruits. A truly versatile vegetable.
The most common recipes for canning zucchini are all kinds of zucchini salads for the winter. Such preparations from zucchini are varied not only in taste, but also in the form of cutting the vegetable: zucchini are cut into slices, cubes, straws, rings and half rings - as you wish!
Pickled zucchini is an alternative to pickled cucumbers.
If you want to make canned zucchini without vinegar, pickling zucchini is the way to go. Salted zucchini can be rolled into jars, or you can store zucchini without heat treatment in a cold place.
Zucchini blanks for the winter are adjika zucchini and canned zucchini salad, Korean-style marinated zucchini and zucchini caviar, lightly salted zucchini and salted zucchini, as well as candied fruits and even zucchini jam
Zucchini marinated without vinegar
Ingredients for 2 cans (750 ml each):
- 1 kg of young zucchini.
- For brine: 1.5 l of water,
- 3 tbsp salt,
- Bay leaf,
- peppercorns
- allspice.
- For pouring: 120 g lemon juice,
- 4 tablespoons chopped dill,
- 8 tbsp. l. olive oil,
- 8 cloves of garlic
- parsley.
Cooking method:
Peel young zucchini and cut into 5 mm thick. If the zucchini is large, then cut the circle into four parts. Peel the garlic and cut into strips.
Squeeze the juice from the lemons by mixing it with dill and olive oil. Prepare the brine. Put the zucchini in a saucepan, salt, add spices and pour boiling water over. Put on a preheated stove for 5 minutes and immediately drain the water.
Place parsley at the bottom in clean jars, then chopped zucchini, layering with garlic and pouring over them. The top layer is parsley. Close the jars with self-tightening lids. Allow to cool, shake and place in a cool place.
Salted zucchini for the winter
Ingredients:
- 10 kg of zucchini (no more than 15 cm long, 4-5 cm in girth),
- 300 g dill
- 50 g horseradish root,
- 2 pods of hot pepper,
- 3-4 cloves of garlic,
- Filling: for 1 liter of water - 70-80 g of salt, dill and tarragon greens, black currant and cherry leaves.
Preparation:
Wash zucchini with dense pulp, soak for 2-3 hours in cold water. Prepare a container (barrel or enamelled tank).
Put half of all the seasonings on the bottom of the container, put the zucchini tightly, cover with the remaining seasonings on top. Pour too much brine, put a wooden circle and oppression. Cover the dishes with a clean cloth and keep them at room temperature until fermentation begins.
Then transfer to a cellar or basement with a temperature of 0-1 C. After 10-15 days, top up with brine and tightly close the lid.
Pickled zucchini "Instant Eating"
Ingredients for every 500 g of courgettes:
- 0.5 tsp salt.
- For the marinade: 100 ml olive oil,
- 3 tbsp vinegar
- 2 tsp honey,
- 2-3 cloves of garlic
- ground black pepper,
- fresh or dry herbs.
Cooking method:
Wash the zucchini and cut off the peel. If the zucchini is young, you can do it with the skin. Chop into thin circles.
Fold in a bowl, season with salt and leave for 30 minutes. Prepare the marinade. Pass the garlic through a press, mix with olive oil, honey (if honey is thick, melt it in a water bath), vinegar, pepper and finely chopped herbs.
Cilantro, basil, tarragon, dill, parsley are perfect. You can add a spoonful of paprika - paste or ketchup. Stir the marinade. Drain the resulting liquid from the zucchini, wring it out with your hands. Pour marinade over, stir.
Refrigerate until morning. During this time, you can stir a couple of times.
Recipe for delicious pickled zucchini
Ingredients:
- 2 kg of zucchini,
- 3-4 heads of garlic,
- 80 g salt
- 10 g sugar
- 4-5 pcs. bay leaf,
- 10 black peppercorns,
- 10 allspice peas,
- 1 tsp coriander seeds,
- 1 liter of water.
Preparation:
Peel the zucchini from the skin and core, cut into slices 2-3 cm thick. If the zucchini are very large, then each circle should be cut into 2-4 pieces.
Prepare a brine from water, salt and sugar, bring to a boil, boil for 3 minutes, add spices (except garlic) and cook for another 5 minutes. Cool.
Put prepared zucchini in sterilized jars, sprinkle each layer with garlic. Pour in warm brine, cover with lids and let it brew at room temperature for 2-3 days. Then sterilize the cans (half-liter - 10 minutes, liter - 20 minutes), close with plastic lids.
Store in a refrigerator or cellar.
Canned zucchini with plums
Ingredients:
- zucchini - 1 kg,
- sugar - 150 g,
- plums - 1 kg,
- citric acid - 5 g,
- water - 1.3 l,
- cloves - 5 pcs.,
- salt - 40 g
- black pepper (peas) - 5 pcs.
Cooking method:
Wash plums and zucchini. Cut the courgettes into cubes of the same size (coarsely), peel the plums.
Put prepared foods in a sterilized jar in dense layers, alternating between rows of courgettes, plums and spices. Dissolve sugar, salt and citric acid in water. Pour the products in the jars with a boiling solution three times, roll up.
Canned zucchini will be ready to eat in a week.
A simple recipe for pickled zucchini for the winter
Ingredients:
- 1 kg of young zucchini,
- 1 liter of water
- 100 ml of apple cider vinegar,
- 100 g sugar
- 1.5 tbsp salt,
- 3 black peppercorns,
- 2 carnations,
- coriander seeds, dill.
Preparation:
Wash the zucchini, cut in half lengthwise. Wash and dry the dill. Prepare the marinade: add sugar, salt and vinegar to the water, bring to a boil, remove from heat.
Put the marinated zucchini hot in sterilized jars together with the dill sprigs, add the spices and pour over the boiling marinade (leave the remaining marinade).
Cover the banks, leave for 1 day. Then top up with the remaining marinade, close the jars and store in a cool place.
Zucchini lecho for the winter
This wonderful appetizer for the winter is perfect for any dishes that you will cook, but for a snack, zucchini lecho for the winter is perfect for the winter.
Required products:
- zucchini - 1 kg;
- tomatoes - 1 kg;
- Bulgarian pepper - 1 kg;
- carrots - 500 gr.;
- onions - 200 gr.;
- garlic - 2 cloves;
- sunflower oil - 150 ml.;
- vinegar - 20 ml.;
- salt - 30 g;
- sugar - 1 tablespoon
The output of the finished product is 6 pieces of 0.5 liter jars.
Preparation:
Cooking zucchini lecho for the winter. Prepare all vegetables for shredding. Rinse with cold water and pat dry. Cut the zucchini into rings of medium thickness, the pepper into strips, cut the onion into half rings, and cut the carrots into thin strips with a sharp knife.
We need to get homemade fresh almost tomato paste or thick tomato juice. Blanch the tomatoes, that is, dip them in boiling water, it is better and easier to peel them off. Then make juice in a meat grinder or using a blender.
Heat a saucepan, add oil, about a fifth of it, and pour onions and carrots into it.
Saute the onions and carrots a little and add the courgette and pepper. Season with salt and simmer over low heat for about 5 minutes.
Now pour the resulting tomato juice, add spices and garlic. Add sugar and simmer for about 15-20 minutes over low heat. Five minutes before the salad is ready, add the vinegar, mix thoroughly and simmer for another 4-5 minutes.
Ready-made zucchini lecho for the winter is ready for spinning. Pour into jars, roll up and cover the jars upside down with a blanket until they cool completely.
Crispy marinated zucchini for the winter "like cabbage"
Preparing a salad is simple, it turns out delicious, even those who do not like zucchini eat them, mistaking them in this salad for pickled cabbage. The main thing for this salad is to grate very thin strips of zucchini and carrots, otherwise the secret that it is not cabbage will be revealed!
Calculation for 6 floor - liter cans, and if 700 ml - about 5 cans
Products:
- 3 kg of zucchini, peeled and seeds;
- 0.5 kg of onions;
- 0.5 kg of carrots;
- 1 tbsp. Sahara;
- 2 tbsp. grows up. oils;
- 1 tbsp. 9% vinegar;
- 3 tbsp salt.
Preparation:
Carrots and zucchini - grate on a Korean grater, cut the onion into thin half rings. Mix all the ingredients in a large container, arrange in jars.
Cover the jars with boiled lids and sterilize for 15 minutes from the moment the water boils. Roll up and wrap up. Zucchini (aka "cabbage") are crispy. Very tasty!
Zucchini caviar for the winter - the most delicious
You will need:
- white onion - 1 kg;
- zucchini - 3 kg;
- carrots - 1 kg;
- tomato paste - 4 tbsp. l .;
- salt - 2 tbsp. l .;
- sugar - 1 tbsp. l .;
- garlic - 7 cloves (if it is a very large southern garlic, if it is small, then twice as much);
- greens - fresh parsley and dill;
- ground pepper.
Method for preparing delicious caviar from zucchini for the winter:
Wash and peel all vegetables. Then cut fresh zucchini into cubes, grate the carrots (you can use a coarse grater), cut white onions into thin rings.
Then heat a skillet with oil, put the zucchini in it. Fry over medium heat, stirring constantly. Then fry fresh onions in the same oil. Carrots are next in the pan.
When each ingredient is golden brown, chop the vegetables in a blender, or pass them all together through a meat grinder or electric food processor. You will get a homogeneous puree. Put this puree in a saucepan with the thickest walls, you can use a cauldron or stewpan.
After bringing the semi-prepared mass to a boil, reduce the heat slightly and simmer for 40-45 minutes. For about ten minutes until cooked, add sugar and salt, pepper and herbs to the mass. Remember to stir periodically what you are cooking.
Roll hot squash caviar into sterilized jars. Put the wrapped jars in the coolest place in the apartment to cool down.
Marinated spicy zucchini in jars
Recipe composition:
- For 1 liter of water: 450-600 ml of 9% vinegar,
- 15 g black currant leaves,
- 1-2 bay leaves
- 5-7 pcs. cloves and black pepper.
Preparation:
Peel young zucchini with unripe seeds and firm pulp, remove the core, cut into 2-3 cm cubes. Blanch the zucchini in boiling water for 5-7 minutes and cool immediately in cold water.
Prepare the marinade - dissolve sugar and salt in boiling water, add spices, vinegar, remove from heat. Fill the jars and pour over the hot marinade.
Pasteurize half-liter jars - 15 minutes, liter and two-liter - 20 minutes. Roll up.
Winter fried zucchini recipe with Korean carrots
- For a liter jar: zucchini, carrots, parsley, garlic, vegetable oil.
- For the marinade: 1/2 cup 9% vinegar, 1/4 cup water, red pepper, salt.
Cooking method:
Peel the zucchini, cut into slices, fry in vegetable oil on both sides until golden brown.
Rub the carrots on a Korean grater, finely chop the parsley and garlic. We mix everything.
For the marinade, mix vinegar with water, add red pepper and salt to taste.
Dip mugs of zucchini in the marinade on both sides, put in a jar, layering with carrots, parsley and garlic. We tamp the top, add the juice and oil left over from frying the zucchini. We sterilize for 35 minutes. Let's roll it up.
Video: recipe for adjika from zucchini
Secrets of preparing delicious zucchini for the winter
- To prepare blanks of zucchini for the winter in all recipes, it is better to use young, not very long and not thick vegetables.
- To prepare caviar - on the contrary - take ripe vegetables, large in size.
- Using the inexpressive taste of a vegetable, you can give it bright, distinctive shades, boldly using various spices and herbs.
- Don't think zucchini is the dullest vegetable in your garden.
- If you invest not only your soul, but also your imagination in the preparation of blanks, they will delight your family with their originality and piquancy.