Preparations from zucchini for the winter - 17 "golden recipes"

The zucchini season is quickly ending, but these delicious vitamin vegetables can be easily stored until spring. The main thing is to choose the right method of preserving the product. You can do with a variety of additives billets of zucchini for the winter. Golden recipes for snacks are published below.

Zucchini, like mushrooms mushrooms for the winter

It’s not for nothing that zucchini is called “chameleon vegetables”, because they are able to try on a variety of tastes. To prepare spicy ala mushrooms, you need to take: 3.5 kg of vegetables, 1 tbsp of non-aromatic sunflower oil and the same amount of table vinegar, 2 tbsp. coarse salt, 2 garlic heads, a small bunch of parsley and fresh dill, 6 tbsp. Sahara.

1. Zucchini are cut into small squares (no thicker than 2 cm).
2. Finely chopped greens are added to the vegetables.
3. Garlic is passed through a press and, together with sugar, butter, vinegar and salt, is sent to the zucchini cubes.
4. Together, marinate for at least 3 hours at room temperature.
5. In sterilized jars, at first a little liquid is poured out, which is formed upon insisting, and then zucchini loosely fit.
6. Tanks with contents are sterilized in boiling water for 12-14 minutes.

After the procedure, in boiling water, the cans are rolled up with a key and left to cool upside down without wrapping (otherwise the vegetables will become too soft).

Golden salad salad mother-in-law tongue

For refreshments, it is important to take high-quality tomato sauce - without starch and flavorings.One glass is enough. And besides it, it is used: 1.5 kg of zucchini, 4 cloves, 1.5 tbsp. table 9% vinegar, 7-9 peas of black pepper and 6 cloves, 80 g of granulated sugar, 1 pc. bitter pepper, 3 sweet bell peppers, garlic head, 120 ml of drinking water and vegetable oil, half a large spoon of salt.

1. Zucchini is peeled, diced, mixed with chopped garlic cloves and hot pepper. Sweet vegetable is also finely chopped.
2. Cloves, peas, tomato sauce, vegetable oil, drinking water, granulated sugar and salt are sent to the container for the products listed above.
3. The appetizer is brought to a boil over medium heat, and then cooked at low heat for 25 minutes with frequent stirring.
4. 7-8 minutes before cooking, vinegar is poured into the pan.

It remains to roll up.

Recipe for zucchini jam

For the winter you can even cook sweet dishes from zucchini. So, to make jam, you need to take: 800 g of granulated sugar and vegetables, 1 large lemon, 120 ml of drinking water.

1. Syrup is boiled from water and sugar for 5-6 minutes.
2. Cubes of zucchini and lemon scrolled through a meat grinder are placed in the liquid. Together, the ingredients are cooked for 45 minutes over medium heat.

The dish rolls into sterilized containers hot.

Zucchini caviar: winter harvest recipes

Zucchini caviar goes well with toast, croutons or just soft bread. And she is preparing very simply. Today, several successful recipes are known at once.

With mayonnaise and tomato paste

Of the products you will need: 800 g of peeled zucchini, 180 g of white onion, 120 g of mayonnaise and the same amount of tomato paste without additives, 2 tbsp. sugar, bay leaf, 0.5 tsp. pepper and salt, 70 ml of sunflower non-aromatic oil.

1. Zucchini with onions are scrolled through a meat grinder, and then, together with oil, mayonnaise and tomato paste, are sent to the fire. After boiling the mass, the fire decreases from maximum to medium, and the components are boiled for another 90 minutes.
2. Then you need to add salt, pepper, lavrushka, sugar to the pan and cook the ingredients for another hour.

Sterilized jars with such caviar are great all winter.

Cooking in the store according to GOST

Of the products you need: 0.7 kg of onions and tomatoes, 3.5 kg of young zucchini, 140 g of sugar, 2/3 tbsp. vegetable oil, 80 g of fine salt, 20 ml of table vinegar.

Read also: squash caviar for the winter as a store

1. The onions are passaged, and then stewed with grated tomatoes until the mass volume is reduced by about 2 times.
2. Zucchini is cut into pieces, mixed with several tablespoons of water and steamed in a saucepan under the lid until soft.
3. All vegetables are mixed and mashed with a blender.
4. It remains to salt and sweeten the components, boil the mass for half an hour, pour vinegar to it, mix and roll into jars.

It is allowed to store blanks on the lower shelf of the refrigerator.

Squash and eggplant caviar

Of the products required: 2 pcs. young zucchini, eggplant, yellow or red bell pepper, tomato, onion and garlic cloves, 2 tbsp. salt, 70 ml of vegetable oil, ground red pepper to taste.

1. Onion is fried in oil until golden, then small pieces of sweet pepper, tomatoes, eggplant, zucchini are sent to it in turn. Each new layer must be fried before adding the next. They need to be slightly salted.
2. At the end of cooking, chopped garlic is added, and the mixture is sampled for salt.

Squash caviar can be either rolled up or served immediately.

With tomatoes for the winter

Of the products you will need: 3 kg of zucchini, 1.2 kg of carrot and white lettuce, 2 kg of ripe tomatoes, olive oil, coarse salt, granulated sugar, ground pepper.

1. All vegetables are separately fried in olive oil until golden, after which they are passed through a meat grinder together.
2. The resulting mass is salted and peppered, and also sprinkled with sugar to taste.
3. Next, the mixture must be transferred to a saucepan or stewpan, brought to a boil, and then evaporate the excess liquid over low heat.
4. The finished product is laid out in banks and pasteurized.

Before sending rolled-up blanks for the winter in the cold, they need to be cooled upside down.

Zucchini caviar with vinegar

Of the products you will need: 800 g of young zucchini without skin, half a kilogram of ripe tomatoes, white onions and carrots, 1 tbsp. non-aromatic oil, 1-1.5 tbsp. salt, 2.5 tbsp white sugar, 3-4 garlic cloves, 1 tbsp. table vinegar, a pinch of hops-suneli.

1. All vegetables, except onions, are grated and alternately fried in a small amount of any fat until soft. Onions are cut into small cubes and also passaged.
2. Together, the ingredients are stewed in a pan until soft and the juice evaporates. Then vinegar, salt, sugar, garlic cloves and suneli hops passed through a press are sent to the container.
3. Next, the mass is stewed for another 15 minutes.
4. It remains to roll eggs in sterilized containers.

It is better to choose banks with a volume of not more than 0.5 liters.

A simple recipe without roasting

Of the products you will need: 1.7 kg of zucchini, 370 g of white onion, 3-5 garlic cloves, bell pepper, 3 tomatoes, 1 tbsp. l salt, a quarter cup of sugar and the same amount of vegetable unrefined oil, 2 tbsp. vinegar.

1. All vegetables without skins are turned into mashed potatoes using a blender.
2. The mass is brought to a boil, and then cooked for about an hour with minimal heating.
3. 15 minutes before the end of cooking, sugar, salt, vinegar and oil are sent to the pan.

Snack with a special key rolls into small banks.

With apples, carrots, peppers and tomatoes

Of the products you will need: 0.7 kg of white onion, 1 large apple, 5 carrots, 2 kg of tomatoes and the same number of zucchini, 1 red bell pepper, chili pepper, salt, sugar, head of garlic.

1. All vegetables and an apple are coarsely chopped and alternately fried in oil. Then they are scrolled through a meat grinder, mixed with chopped garlic, salt, sugar.
2. The resulting mixture is quenched for 1.5 hours with weak heating of the stove.

Finished caviar is rolled up in jars and stored in a cellar or pantry.

Golden zucchini recipe with slices for the winter

Pieces of vegetables can be deliciously prepared for the winter even without sterilization. In addition to zucchini (1.5 pcs.), Will be used: 2 cloves of garlic, 1 small spoon of salt, 2 tsp. sugar and the same amount of table vinegar, a leaf of parsley, dill umbrellas and currant leaves for flavor.

1. At the bottom of a sterile glass container, all the components are laid (zucchini cut into cubes, garlic into thin slices) and poured with boiling water.
2. After 10 minutes, the liquid from the can is drained, again brought to a boil and returned to the products.
3. The procedure is repeated 1 more time.
4. Before the last pouring sugar, salt are poured into the jar, vinegar is poured, fragrant leaves and umbrellas are added. It remains only to roll up the tank.

Zucchini is stored in the same jar in which it was processed with boiling water.

Acute lecho

The more garlic and pepper used in the dish, the sharper it will turn out. You can take 3 heads and 1 pieces of these products, respectively. And besides them: 2.5 kg of soft tomatoes and young zucchini, 0.7 kg of yellow or red bell pepper, 2 pcs. carrots and onions, half a glass of table vinegar, 2 tbsp. salt and 1 tbsp. Sahara.

1. Tomatoes are peeled, cut and boiled until boiling. Finely chopped onions, garlic cloves, hot pepper, grated carrots, cubes of zucchini and slices of sweet pepper are sent to the vegetables.
2. Salt and sugar are added to the mass, after which it is boiled for 25 minutes.
3. A couple of minutes before the end of the process, vinegar is poured.

If desired, finely chopped greens can be put into a snack before rolling.

Adjika from zucchini with tomatoes

Piquant adjika is served with hot soups and meat. To prepare it, take: 1.5 kg of any zucchini, 3 tomatoes, carrots, garlic head, half hot pepper, 20 g of salt and 2 times more sugar, 65 ml of vinegar.

1. All peeled vegetables are passed through a meat grinder.
2. The mass is seasoned with salt, sugar and stewed on low heat under a lid for half an hour.
3. Then you can add chopped garlic, vinegar to the products, and put the snack in jars.

If the family does not have lovers of spicy dishes, it is worth reducing the amount of garlic.

A quick recipe for salted preparations for the winter

Salty zucchini leaves the table no worse than cucumbers. And they are prepared even easier from the following products: 1.7 liters of water, 30 g (1.5 tbsp) sugar, 2.7 kg of young zucchini, a head of garlic, 3.5 tbsp. salt, a bunch of leaves for salting (including horseradish), 7 peas of black pepper.

1. Vegetables are sliced ​​and stacked in a pan. Top off pepper, chopped garlic, all the greens and horseradish leaves. The layer repeats again.
2. Marinade is prepared from water, salt and sugar in a separate container. When the liquid boils, vegetables with greens are poured into it.
3. The blank is rolled up in cans or covered with a lid and infused in the cold for a day.

After 30 hours, treats can be tasted.

Mustard marinated zucchini

A recipe for spicy lovers. For the preparation of snacks will be used: 4 kg of vegetables, 1 tbsp. 9% vinegar, granulated sugar and vegetable non-aromatic oil, 2.5 tbsp each homogeneous mustard and ground black pepper, a third glass of coarse salt, a head of garlic, a bunch of fresh dill.

1. Zucchini is coarsely cut directly with the skin and mixed with chopped dill.
2. For the marinade, all remaining components are mixed (garlic cloves are passed through a press).
3. Vegetables are poured with the resulting aromatic mass and left for 3.5 hours. They need to be mixed periodically.

Zucchini cans are laid out in cans along with the juice released during the infusion process and rolled up.

In Korean

To process zucchini according to this recipe, it is better to use a special “Korean” grater. And from the products: 3.5 kg of zucchini, 2 tsp. seasonings for Korean carrots, 2.5 tbsp salt, 650 g of carrots and onions, 1 tbsp each. butter and sugar, garlic head, 170 ml of vinegar (table).

1. Zucchini and carrots rub on a special grater. To them are crushed garlic cloves and onions.
2. Of the remaining components, a marinade is prepared, with which vegetables are poured.
3. After 35 minutes, you can arrange the salad in Korean in glass containers and sterilize.

Only at the end of processing in boiling water cans be corked.

Canned zucchini for the winter

Even vegetables fried in oil will be able to save until winter. In addition to zucchini (800 g), will be used: 2.5 tbsp. l vinegar (9%), 7-8 cloves of garlic, 120 ml of non-aromatic vegetable oil, 1 small spoon of fine salt.

1. Zucchini slices (not thicker than 1 cm) are salted and after 12-15 minutes are fried on both sides.
2. Boiled and chilled oil is poured onto the bottom of a sterilized can in the oven.
3. Zucchini and finely chopped garlic are sent in layers above.
4. It remains to sterilize the filled jars in a pan with water and close.

If desired, fresh herbs are added to this dish along with garlic.