Canned zucchini salad. Zucchini salad “Finger lickin’ good”
Its mild taste and minimal calorie content make zucchini very popular and no less popular among modern housewives. What kind of masterpieces are prepared from green fruits and all kinds of sautés, and vegetable pancakes, and what preparations for the winter are made from them.
Winter salads from zucchini - is a stew of various vegetables rolled into glass containers with or without sterilization, which can be stored for a very long time in a cool storage.
Almost all vegetables and herbs can be used as additional ingredients for zucchini. And I especially love garlic; in my opinion, they combine perfectly and become incredibly aromatic and taste perfect.
Zucchini salad for the winter is finger licking good, without sterilization
The principle of preparing such snacks is similar: cut, stew and roll. But the result always comes out simply amazing. Just try it once and you'll start making it every year.
Product composition:
- Zucchini – 3000 grams;
- Young onion - 1 kilogram;
- Carrots – 1 kilogram.
- Fill:
- Drinking water – 1 liter;
- Refined sugar – 0.2 kilograms;
- Rock salt – 1 teaspoon;
- Garlic – 4 cloves;
- Vinegar – 200 grams;
- Spices - at your discretion;
- Sunflower oil – 0.3 kilograms.
Let's start cooking:
We wash the green fruits and cut them into squares of the same size, about one centimeter each. Peel the carrot root, rinse and grate. Cut the green onion into pieces a couple of centimeters long. Mix all chopped ingredients in one deep bowl.
Tip: it is quite possible to replace green onions with onions, cut into medium half rings.
Fill the slices with drinking water and place on the stove, waiting until it boils. Then add granulated sugar, rock salt and prepared spices. Chop the garlic and throw it into the salad. Let it boil for five minutes and add table vinegar, wait for it to boil again and turn off the gas. Set aside for two hours.
After the allotted time has passed, add refined oil and bring the salad to a boil again. Boil for another sixteen minutes, and then you can pour it into prepared containers.
We roll up the jars using a special key, turn them over onto the lids and cover them with a warm blanket. We wait until it cools completely and transfer it to the basement for further storage.
Zucchini salad for the winter - delicious recipes
This appetizer contains a minimal amount of ingredients and does not require long-term heat treatment, which makes them similar to lightly salted cucumbers.
Ingredients:
- Zucchini - 5 kilograms;
- Carrots – 500 grams;
- Garlic – 5 pieces;
- Sunflower oil – 0.2 kilograms;
- Table vinegar – 150 grams;
- Granulated sugar – 170 grams;
- Rock salt – 70 grams;
- Black pepper – 20 peas;
- Dill - five stems.
Let's start preparing:
Wash the young zucchini and cut it into aesthetic halves of circles.
Peel the carrots and grate them. Mix it with chopped garlic.
Mix the prepared ingredients in a deep container. And in another bowl, combine sunflower oil, table vinegar, rock salt and granulated sugar. After you have mixed everything, pour in the prepared slices.
Allow all foods to soak in the marinade for an hour, stirring them approximately every ten minutes.
We fill the containers to the top so that as little air remains inside as possible and roll them with tin lids. Leave them under the blanket until they cool completely.
Step-by-step recipe with carrots and onions, without sterilization
Young zucchini is relevant at any time of the year with any combination of vegetables, so I decided to tell you about another simple but very tasty recipe.
Ingredients:
- Zucchini – 3000 grams;
- Onion – 1000 grams;
- Carrots – 1000 grams;
- Drinking water – 2000 grams;
- Salt – 60 grams;
- Sugar – 250 grams;
- Sunflower oil – 1 1/5 cups;
- Garlic – 5 cloves;
- Vinegar – 250 grams.
Operating principle:
We wash the green fruits and cut off their ends.
Cut them into random pieces.
Peel the carrots and grate them.
Cut the onion into halves of rings.
In a deep bowl, mix the chopped products.
In such recipes, it is always possible to replace onions with green stems or leeks.
Preparing the marinade:
Heat the water to a boil and add granulated sugar, salt and prepared spices. Boil for about three minutes, then add table vinegar and boil for another minute and a half.
Pour the marinade over the prepared slices and mix very thoroughly.
Add sunflower oil and boil the salad for another sixteen minutes.
We fill sterilized containers with hot snacks and close them with tin lids. After cooling completely under a warm blanket, transfer the jars to the cellar for storage until cold weather.
Zucchini salad for the winter in Korean
For lovers of spicy taste in winter and other salads, I have prepared an interesting Korean way of preparing young zucchini.
What you need for preparation:
- Zucchini – 1500 grams;
- Sweet pepper – 2 fruits;
- Carrots – ½ kilogram;
- Garlic – 8 cloves;
- Seasoning for Korean salads – 1 package;
- Sunflower oil – 130 grams;
- Sugar – 130 grams;
- Table salt - to taste;
- Laurel - a pair of leaves;
- Table vinegar – 130 grams.
Let's start cooking:
Wash the green fruits thoroughly and cut off the ends on both sides.
If the fruits have a hard peel, then it is better to cut it off so as not to spoil the taste of the finished dish.
For a more aesthetic look, I use a Korean carrot grater and grate all the vegetables on it.
We also cut the sweet pepper into thin strips.
Mix the chopped vegetables in a deep bowl, add salt and add a whole pack of spices.
Separately mix butter, refined sugar, table salt and table vinegar.
There is no need to heat it so as not to reduce the properties of table vinegar.
Transfer the chopped vegetables into the prepared containers, do not press tightly, until the salad reaches the shoulders. Place two bay leaves and several cloves of garlic on the top of each jar.
Pour marinade into each jar and let it sterilize for fifteen minutes. Next, roll up the jars. Cool and store in a cool basement.
Zucchini salad for the winter is to die for
The interesting taste of fried zucchini is perfectly conveyed in this winter salad, and although its preparation does not require much more effort and time, the resulting result will more than cover everything with its wonderful taste.
What you will need to prepare it:
- Zucchini – 2000 grams;
- Onion – ½ kilogram;
- Garlic – 8 cloves;
- Sunflower oil – 4/5 cup;
- Vinegar 6% - 5 tea organs;
- Celery root – 100 grams;
- Ground pepper - ¼ tablespoon;
- Rock salt – 35 grams.
Let's start preparing:
We wash the zucchini and cut them into centimeter rings.
Place the frying pan on medium heat, pour in 50 grams of sunflower oil and when it is hot, fry the rings on both sides until nicely crusted.
We peel the onion, cut it into half rings and fry it in the same way as zucchini.
Peel the garlic and chop it as little as possible.
Chop the celery as finely as possible.
Now mix all the prepared vegetables and spices. Add sunflower oil to them and mix well.
You can try new spices in each jar, this will change the taste of the dish and perhaps you will choose the perfect combination for you.
And of course, the more aesthetically pleasing the appetizer is, the more appetizing it will look and will become more in demand on any table, even a festive one.
And I’ll wrap it up for today. I would like to say, cook for your family with love and it will pay off handsomely, with their enormous gratitude and happy time spent eating together. And if you prepare zucchini salads in your own interesting ways, then write to me in the comments, and my readers and I will definitely try to cook according to your recommendations.
Zucchini salad for the winter is a good alternative to classic preparations - lecho, caviar, etc. We have 7 recipes that you and your household will surely like.
- zucchini – 3 kg
- onions – 1 kg
- tomatoes – 1 kg
- carrots – 1 kg
- sunflower oil – 200 ml
- salt – 3 tbsp.
- granulated sugar – 5 tbsp.
- ground black pepper – 1 tbsp.
- white wine vinegar – 3 tbsp.
The onion should be peeled and finely chopped. Peel the carrots and grate them on a medium grater. You can use a food processor for cooking, which will speed up the process.
It is best to take zucchini young so as not to cut off the skin. Cut the zucchini into small cubes. Wash the tomatoes and cut them into cubes. You need to pour sunflower oil into the pan and put the onion in there to simmer it a little.
Then you need to add the carrots and simmer a little more. Add the zucchini to the onions and carrots, simmer everything together for about 10 minutes. After that, add the tomatoes, salt, add granulated sugar, vinegar and mix the salad.
Cover the pan with a lid and simmer over low heat for 1-1.5 hours. Add ground pepper to the prepared salad and place in sterilized jars. Roll everything up with lids and leave it upside down to cool. You can even wrap the salad until it cools completely.
Recipe 2: winter salad of zucchini and carrots
- zucchini – 800 g,
- vegetable oil – 80 ml,
- onion – 220 g,
- carrots – 250 g,
- sugar – 60 g,
- table vinegar – 60 ml,
- garlic – 5 cloves,
- salt – 10 g,
- paprika – 3 g,
- allspice – 3 pcs.
First we deal with the zucchini - wash them thoroughly under cool water and dry them with a kitchen towel. If the zucchini is no longer young, be sure to peel and remove the ripened seeds, but if we use young zucchini, simply cut it into small thin pieces. We choose any cutting method - if desired, three on a Korean carrot grater, or the mode with thin slices. 
We prepare young vegetables - we peel carrots from thin peels using a vegetable peeler, we cut off the green stems of young onions, thoroughly wash the vegetables, and dry them. Cut the carrots and onions into thin slices and half rings. 
Take a thick-walled pan and load all the prepared ingredients into it. 
Add all the spices - pour in vegetable oil, immediately add a portion of vinegar, add a generous handful of sweet ground paprika, add salt and pepper, do not forget about sugar and garlic, which we first peel and chop or finely chop. If desired, we can add our favorite aromatic spices/herbs. Mix everything thoroughly and leave it alone for two hours so that all the ingredients release their juice. 
After the time has passed, bring the contents of the pan to a boil and immediately remove from the stove. If you add a bay leaf, be sure to remove it so that it does not give the preparation a bitter, unpleasant taste. 
Place the salad in pre-sterilized jars. Pour in the juice that our vegetables have released. Sterilize the salad within ten minutes from the moment it boils. 
We process the lids - put them in boiling water, leave for three minutes, remove with a slotted spoon. We seal the salad hermetically, place the jar on its side - no liquid or air leaks in - the sealing is done successfully. Now turn the jars upside down, cover with a blanket, and cool for 24 hours. 
We rearrange the prepared salad on a shelf in a cool room. 
Recipe 3: cucumber and zucchini salad for the winter
- cucumbers 500 g
- tomatoes 350-450 g
- young zucchini 300 g
- bell pepper 2 pcs.
- carrots 1 pc.
- onion 100 g
- garlic 50 g
- salt 0.5-1 tbsp. l.
- vegetable oil 50-60 ml
- apple cider vinegar 25 ml
- parsley and dill to taste
Finely chop the onion and carrots.
Cut the tomatoes into small cubes or pass through a meat grinder.
Sauté the onions and carrots until transparent. Then add chopped tomatoes. Simmer the sauce for 5-10 minutes over low heat.
To this vegetable sauce add chopped garlic, bell pepper and herbs to taste.
Prepare cucumbers and zucchini, cut them into half circles.
The sauce needs to be salted and sweetened a little; the tomatoes taste sour.
Add the prepared vegetables to the sauce, add apple cider vinegar and cook over medium heat for about 5 minutes.
Fill sterilized jars with salad and cover with lids.
Sterilize the salad in a pan of water for 20 minutes (500 ml), and then carefully seal the jars with lids. Turn the jars over.
Wait until the jars of zucchini and cucumber salad have cooled down for the winter and put the preserves in the pantry.
Recipe 4: finger-licking zucchini salad for the winter without sterilization
- zucchini – 2 kg
- greens – 2 bunches
- garlic – 2 heads
- water – 1.7 l
- sugar – 4 tbsp
- salt – 4 tbsp
- ground black pepper – 1 tsp
- ground red pepper – 1 tsp
- bay leaf – 6 pcs
- vinegar – 100 ml
- cloves – 10 buds
- coriander – 1 tsp
- vegetable oil – 250 ml
Wash the zucchini, trim the stalks, remove the skin and remove the seeds. Cut the pulp into rings. 
Tear the greens into meshes, divide the garlic into cloves and place on the bottom of the jars. Place zucchini on top. 
For the marinade, heat the water, add sugar, salt, herbs, spices and bring to a boil. When the liquid begins to boil, add vegetable oil and boil again. Finally add vinegar, stir and remove from heat. 
Fill the jars with hot marinade, roll up, turn over and let cool completely. Then put it in a cool place and store the finger-licking zucchini there, canned without sterilization until winter.
Recipe 5: mother-in-law's tongue salad from zucchini with garlic for the winter
- Zucchini (young) – 3 kg
- Carrots – 3 pcs.
- Sweet pepper - 3 pcs.
- Tomato paste – 500g or 1.5 liters of tomato puree
- Garlic – 100 g
- Hot pepper – 1 pc.
- Sugar – 180 g
- Vegetable oil – 200 ml
- Coarse salt - 2 tablespoons. spoons
- Vinegar 9% - 180 ml
Prepare, wash and clean all necessary products. 
As you already understood, zucchini must be cut into long slices 5 mm thick. In the original recipe, cut into long slices, but next time I will cut into rings or cut these plates in half, because it’s inconvenient to put in jars and also to eat. (I'm making a note to myself.) 
Grate the carrots on a coarse grater. 
Grind the garlic, a blender came to my rescue. It's so good that he exists! 
Cut the sweet pepper into strips. 
If you don’t have tomato paste, you can simply grind the tomatoes with a blender or through a meat grinder, you will get tomato puree. 
Finely chop the hot pepper. Be careful here, it burns your hands, so it’s better to work with it with gloves and not touch other parts of the body with your hands. If you like your appetizer spicier, add one hot pepper or more to taste. 
Place all the chopped vegetables in a suitable sized saucepan. Add all the spices - salt, sugar. Pour in vegetable oil and vinegar. Stir and set aside for 1 hour to allow the zucchini to release its juice. 
Let it cook. After boiling, simmer for about 40 minutes, stirring constantly. 
While the salad is cooking, I wash and sterilize the jars. 
Place the prepared “mother-in-law’s tongue” zucchini salad in sterile jars and store for the winter. A wonderful appetizer is ready. 
As usual, I turn the jars upside down and cover them with a blanket for a day. 
Recipe 6: Korean zucchini salad for the winter
- 3 kilograms of zucchini,
- 0.5 kilograms of carrots,
- 0.5 kilograms of onions,
- 2 tbsp. l. fine salt,
- 1 cup of sugar,
- 150 ml 9% vinegar,
- 1 tsp. seasonings for carrots in Korean,
- 1 glass of oil.
For the salad you need to prepare the vegetables.
Wash the zucchini thoroughly, remove the skin and, if necessary, remove the seeds. Grate Korean carrots. 
Carrots also need to be thoroughly washed and peeled. And also grate on the same grater. 
Peel the onion, wash it, and cut it into half rings, preferably thinner than mine. 
We combine everything together in a deep saucepan or enamel basin. Add sugar, salt, seasoning for Korean carrots, vinegar and vegetable oil. 
Mix the salad thoroughly. Let's stand for a while. 
Place the salad in clean, prepared jars and fill with the remaining marinade.
Sterilize in the oven for 10-15 minutes (half-liter jars).
And roll up with sterilized lids.
Recipe 7: Uncle Bens salad from zucchini for the winter
- Zucchini – 2 kg
- Onion – 200 g
- Sweet pepper – 5-6 pcs.
- Tomatoes – 1 kg
- Vegetable oil – 1 cup (200ml)
- Sugar – 1 cup (200ml)
- Salt - 1 table. spoon
- Tomato paste – 200 g
- Water – 1 l
- Vinegar 9% - 100 ml
Prepare jars in advance, wash and sterilize.
Many housewives sterilize jars in the oven, in the microwave, but I sterilize them the old fashioned way over steam.
From this amount of products you will get approximately 4.5 liters of ready-made salad. Dissolve tomato paste in 1 liter of water. (I think that you can replace it with tomato juice or chopped tomatoes in the same quantity.) Then wash it thoroughly, peel all the vegetables and cut them. Decide for yourself how to cut into cubes or strips. For the Ankle Bens zucchini salad, I cut all the cuts into strips, I like it better that way. If you decide to dice, then cut all the vegetables into cubes. 
I cut the zucchini in half lengthwise and in half again lengthwise, then easily cut into equal cubes. I cut the onion into strips and the sweet pepper into strips. 
Cut the tomatoes into slices as for a regular salad. 
Bring the tomato solution to a boil, add all the prepared vegetables, add spices (sugar, salt) and pour in vegetable oil. 
Stir and cook for 20 minutes. Cooking time is always counted from the beginning of boiling. At the end of cooking, add vinegar and stir. 
Place the finished salad in sterile jars and roll up.
Turn the lids down and cover with a blanket. The next day you can hide it in the pantry, and in winter you can enjoy it, serve it as an appetizer or as a side dish. 
Zucchini salad for the winter has already entered our culinary menu, like many other zucchini dishes. Well, for example, an article about which I recently published.
It’s also very famous, which I now eat with pleasure, although after my student days I didn’t really respect it. For the young people, I will explain that as students, this was our main food, since we spent the scholarship in the first three days. And caviar cost a penny.
Another one of the most famous dishes is. My friend also didn’t eat zucchini back in the day, just like me. He started eating them as soon as he tried zucchini pancakes at a party and asked what it was made from?
To put it simply, zucchini is delicious. Let's make salads for the winter. Oh, how useful they will be.
Recipes for zucchini preparations for the winter, simple and tasty zucchini salads
I know that many men prefer meat. Well, do it cleverly and serve it with the zucchini salad that you prepared for the winter. How delicious it will be!
Zucchini salad for the winter is finger-licking in a simple marinade
Ingredients:
- Zucchini - 1 kg.
- Tomatoes - 1.5 kg.
- Large bell pepper - 4 pcs.
- Garlic - 4-5 cloves
For the marinade:
- Sugar - 100 g.
- Salt - 1 tbsp. l.
- Vinegar 9% - 1 tbsp. l.
- Vegetable oil - 1 tbsp. l.
Preparation:
1. Wash all the vegetables, peel the garlic.
2. Cut the zucchini into small cubes, about 1.5 cm. Cut the tomatoes and bell peppers into strips. Chop the garlic finely.
3. Place the tomatoes in a saucepan, add salt and sugar. Gently mix everything and let it cook, stirring occasionally. The tomatoes will release juice. After the juice has boiled, cook the tomatoes for another 10 minutes, continuing to stir occasionally.
4. After 10 minutes, add chopped zucchini. Following them we send chopped pepper. Add vegetable oil and mix. The zucchini will release its juice. After it boils, cook for another 30 minutes.
5. About 15 minutes before readiness, add chopped garlic. Don't forget to stir periodically. Do this carefully. We want a salad, not porridge.
6. 2-3 minutes before readiness, add vinegar. Close the lid immediately to prevent the vinegar from evaporating. Cook for a couple of minutes, bring to a boil and remove the pan from the heat.
7. Place the hot salad into sterilized jars and close with lids. You can roll them up with metal ones or screw them in with screws, which are now fashionable. The lids also need to be sterilized.
8. Immediately turn the jars upside down and place them in a certain place.
I would like to remind you, do not place hot cans directly on the table, much less on metal. Or use a towel or wooden cutting board.
9. Wrap the jars in something warm, a towel, an old blanket, old clothes and leave to cool completely. Then we move it to a storage place.
We got 4 cans. The total volume of the cans is approximately 2.5 liters.
We store it in a cool place, on the loggia, and in severe frosts or heat we bring it home. So I think they will stand up well at room temperature.
Our zucchini salad for the winter is finger-licking-ready.
We store it, take it out when we want and enjoy it.
Bon appetit!
Recipe for a simple and very tasty zucchini salad for the winter
Ingredients:
- Zucchini - 2 kg.
- Onions - 3-4 pcs.
- Sweet bell pepper - 4-5 pcs.
- Water - 100 g.
- Salt - 1 tbsp. with a slide
- Sugar - 200 g.
- Tomato paste - 150 g.
- Vinegar 9% - 100 g.
- Parsley - 1 bunch
Preparation:
1. Clean and chop the washed vegetables if necessary.
2. Peel the zucchini and cut it into small cubes.
3. Also cut the onion and bell pepper into cubes and also into small ones. If you have the opportunity, use different colored peppers. It will look beautiful in a salad. Unfortunately we didn't have any red pepper.
4. Finely chop the parsley.
5. Place the chopped zucchini in a prepared large saucepan, followed by the chopped bell pepper. Add onions and sprinkle chopped parsley.
6. Pour water into a separate cup, add vegetable oil, salt, sugar, vinegar and tomato paste. Mix everything well.
7. Pour our marinade over the vegetables. Mix everything well and put our salad on the fire.
8. As soon as the salad releases its juice and boils, reduce the heat and cook, stirring occasionally for another 35-40 minutes.
9. Well, that’s all, our salad is well cooked and ready to put in jars.
10. Place the salad in jars and roll up the lids.
11. After rolling the jars, put the lids down and roll them away. Thus, they must cool down before they can be moved to the storage cabinet.
And then you can take it out and eat it.
Bon appetit!
Zucchini salad for the winter - mother-in-law's tongue - recipe with photos step by step
Ingredients:
- Zucchini - 3 kg.
- Carrots - 3 pcs. (large)
- Chili pepper - 2 pcs.
- Garlic - 1 cup,
- Vinegar 9% - 80-100 ml.
- Sunflower oil - 200 ml.
- Tomato juice - 500 - 600 ml.
- Sugar - 1 glass,
- Salt - 2 tbsp. l.
Preparation:
1. Grate the washed carrots on a coarse grater. Pour vegetable oil into a basin, or into a saucepan, or into a frying pan, heat it well and put the grated carrots in it. Fry the carrots for 5 minutes, stirring occasionally.
2. Our zucchini is young and small. We cut them lengthwise into plates approximately 5 mm thick.
3. If the zucchini is large, peel the skin and cut them crosswise into circles, and cut the circles in half.
4. Cut off the tip with the stem of the hot pepper and remove the seeds. If you like spicy dishes, you can leave some of the seeds or not remove them at all.
5. Grind the garlic and hot pepper in a meat grinder, each into a separate bowl.
6. While we were working on the zucchini and peppers and garlic, the carrots were already fried. Pour tomato juice into the carrots, stir, you can pour 600 g at once, add salt and sugar. Mix everything well again.
7. When the sugar and salt dissolve, add the twisted pepper. Next add all the chopped zucchini. Mix everything.
8. Now it seems that there is very little fluid. But the zucchini will heat up and release its own juices. Everything will be OK. After the salad boils, simmer the vegetables for another 45 minutes.
9. 10 minutes before the end of cooking, add minced garlic and vinegar. Mix everything well.
10. In 10 minutes our salad is ready.
11. Reduce the heat to very low so that the salad does not cool down. Place the salad in sterilized jars and seal with sterilized lids.
12. Turn the jars upside down and leave to cool. We send it to a storage location.
We got 7 cans of 0.5 liters each. The rest was spent on sampling by the thirsty.
Well, now the zucchini salad for the winter, the mother-in-law’s tongue is completely ready.
Bon appetit!
Zucchini salad for the winter with carrots, tomatoes and sweet peppers
Ingredients:
- Zucchini - 2 pcs. little ones
- Carrots - 2 pieces,
- Tomato - 2 pcs.
- Sweet pepper - 2 pcs.
- Garlic - 4 cloves
- Onions - 2 heads
- Greens - dill or parsley.
For the marinade:
- 750 ml water
- Salt - 1 s. l. with a slide
- Vegetable oil - 80 ml.
- Vinegar 9% - 80 ml.
- Sugar - 80 g.
Preparation:
1. Wash all vegetables, dry and cut into rings.
2. We begin to fill the sterilized jars. At the bottom, in each one, we put a clove of garlic, a sprig of dill and parsley. You can put one or the other, or dill, or parsley, to taste. Next we put 2-4 slices of carrots. We put a couple of zucchini circles there.
3. Next, add 2-3 slices of onion, and then sweet pepper, also, as you remember, cut into circles. The next layer is 1-2 circles of tomatoes. And again, 2-4 circles of zucchini. Then again carrots, onions, peppers, zucchini and tomatoes. It turns out to be such a multi-layered salad.
4. Covering the jars with your hand, shake them a little to compact them, and then add more that will fit.
5. Prepare the marinade. Pour 750 ml into the pan. water. Place on the stove and bring to a boil. Add salt and sugar. Add vegetable oil and vinegar. Bring to a boil again.
6. The marinade has boiled, we immediately begin to pour our vegetables into the jars. We pre-installed the jars on a special wooden stand. Can be placed on a towel.
Be careful and careful! Don't get burned!
7. Now we will sterilize them. Line the bottom of the pan with a towel or cloth. Cover the jars with lids until they are rolled up and place them in a pan on a cloth. Fill the jars with warm water up to the shoulders.
Make no mistake. If you pour cold water, the jars may burst, as the hot marinade is poured into them.
Bon appetit!
Zucchini preparations for the winter take pride of place on my modest culinary site. I carefully collected all the zucchini recipes for the winter from different people over the years to create my own collection of proven recipes for zucchini preparations.
It’s very convenient to open the page during the season: and canning zucchini for the winter - recipes with photos in front of your eyes, you just need to buy the necessary ingredients on the market and start canning. Despite the fact that many people consider preparing zucchini for the winter as “relics of the Soviet past” and prefer frozen products, I do not agree with this opinion.
If you prepare zucchini for the winter according to proven recipes, then canning zucchini for the winter is very tasty, especially in winter, and significantly saves time on daily preparation of salads. I also freeze zucchini for the winter; I have a freezer up to the ceiling for this purpose. There are nuances to freezing zucchini, and I will tell you how to properly freeze zucchini in the next article.
Now let's get back to canning zucchini. Zucchini canning for the winter amazes with its variety, and I am very glad that now recipes for canning zucchini are much more interesting than during my Soviet childhood. For example, my mother and grandmother never preserved adjika from zucchini, lecho from zucchini, mother-in-law’s tongue from zucchini for the winter or zucchini for the winter in Korean, and no one had ever heard of zucchini jam.
Thanks to the Internet, housewives learned what canning zucchini for the winter is - recipes with photos, when every step is photographed and described in great detail. And it is precisely these recipes for zucchini preparations that will be discussed in this article.
I bring to your attention, dear friends, zucchini preparations for the winter - the best recipes, which I have tested several times, which I hope you will like. All winter zucchini preparations presented on the page are finger-licking recipes. And this is no exaggeration at all!
Friends, what are your favorite zucchini preparations? Please share your successful recipes for preserving zucchini for the winter in the comments!
Finger-licking zucchini for the winter
A simple and tasty recipe for zucchini with a lid that fully lives up to its “finger lickin’ good” name. It should also be noted that zucchini is prepared for the winter “finger-licking”, without sterilization, which greatly simplifies the process of preparing zucchini for the winter. You can see how to cook finger-licking zucchini for the winter (step by step recipe with photos).
Zucchini like milk mushrooms
I have one wonderful recipe for you - zucchini under milk mushrooms for the winter. Yes, yes, as a result of pickling and canning, zucchini becomes similar to mushrooms in taste and density. This preparation turns out to be very budget-friendly and affordable if you talk about finances, but very tasty and beautiful if you evaluate its qualities. See recipe with photo.
Spicy adjika from zucchini for the winter
I suggest you prepare adjika, but not simple adjika, but zucchini adjika for the winter. Yes, yes, you can even make adjika from zucchini, can you imagine? This once again proves how versatile this vegetable is. How to cook, see.
Zucchini salad for the winter with cabbage, tomatoes and carrots
Preparing zucchini salad for the winter with cabbage without sterilization. This vegetable appetizer has long been a success in my family and traditionally takes one of the places of honor on the table. It's easy and quick to prepare. It is enough to chop all the vegetables, stew them together, put them in sterilized jars and roll them up using a special machine. How to cook, see.
Pickled zucchini for the winter without sterilization in a liter jar
Dear friends, based on your numerous requests in the comments, I have prepared for you a recipe for pickled zucchini for 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 turns out very tasty, juicy and crispy. The herbs and spices make them incredibly flavorful. I wrote about how to seal zucchini in liter jars.
Zucchini caviar "You'll lick your fingers"
So I became interested in what would happen in the end. Looking ahead, I will say that the result did not disappoint me at all. Even though the squash caviar “You'll Lick Your Fingers” is prepared at home, it turns out very similar to the store-bought caviar that was sold when I was a child. Recipe with photo.
Zucchini salad for the winter with rice
I suggest you try to prepare a very tasty zucchini salad for the winter with rice. The result is a hearty and juicy zucchini appetizer that can be served cold as a salad, or reheated to create a full-fledged lean stew with summer vegetables. Looking ahead, I will say that this winter salad of zucchini and rice is prepared without sterilization, from simple and affordable ingredients. You can see how to prepare zucchini salad for the winter with rice.
Pickled zucchini for the winter without sterilization according to my grandmother’s recipe
I make this recipe for pickled zucchini without sterilization every year. Crispy, moderately salty and spicy with herbs, they are perfect for meat, poultry and fried potatoes. Therefore, we are always in great demand for fragrant and tasty pickled zucchini for the winter. You can see the recipe with step-by-step photos.
Zucchini salad for the winter with carrots and onions
Looking for a new zucchini salad for the winter? Be sure to check out the winter zucchini salad with carrots and onions. It has a fairly simple recipe, inexpensive ingredients, but excellent taste and a very presentable appearance. You can see how to prepare zucchini salad for the winter with carrots and onions.
Zucchini salad for the winter in Korean
A very tasty and spicy zucchini salad for the winter. If you cook it, you definitely won’t regret it! Recipe with step by step photos.
Canned zucchini for the winter with carrots
The zucchini turns out very beautiful and appetizing, with an interesting spicy taste. Be sure to prepare this homemade preparation for the winter so that you can enjoy delicious vegetables even in the off-season. Recipe with step by step photos.
Delicious adjika from zucchini for the winter
This zucchini adjika has a very interesting taste: quite spicy (thanks to the garlic), but at the same time envelopingly soft (precisely because of the zucchini). Recipe with step by step photos.
Zucchini jam with lemon
You can see how to make delicious zucchini jam with lemon.
Zinaida Sergeevna's zucchini lecho
You can see how to prepare delicious and aromatic zucchini lecho from Zinaida Sergeevna
Zucchini salad for the winter “Mother-in-law’s tongue”
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You can make a lot of delicious snacks from regular zucchini. Open a jar in winter and remember summer!
Zucchini salad with parsley and hot pepper
Ingredients: 500 g zucchini, 50 g parsley, 30 g garlic, 10 g fresh hot pepper, 70 ml vegetable oil, 20 ml 9 percent vinegar, 15 g salt, 2 g ground black pepper.
Cut the zucchini into thin strips and squeeze lightly. Finely chop the parsley, garlic and hot pepper and add to the zucchini. Sprinkle with salt and pepper, pour over oil, stir, leave for 2 hours. Then transfer to jars along with the released juice. Pour in vinegar, cover and sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and let cool.
Zucchini, carrot and bell pepper salad
Ingredients: 2.5 kg of zucchini, 300 g of carrots, 300 g of bell pepper, 50 g of garlic, 150 ml of vegetable oil, 75-100 ml of 9 percent vinegar, 75-100 g of sugar, 30-50 g of salt, dill and parsley, ground black pepper and other spices to taste.
Cut carrots, bell peppers and young zucchini into strips (the skins of the zucchini may not be cut off. Pour oil into a saucepan, add vegetables, cover, simmer for 15-20 minutes. Add salt, sugar, spices, chopped herbs and garlic, simmer for another 5- 7 minutes. Pour in vinegar, stir, bring to a boil. Place hot salad in jars, roll up, wrap until cool.
Spicy zucchini salad "Aji"
Ingredients: 1 kg of zucchini, 100 g of carrots, 100 g of red bell pepper, 50 g of garlic, 20 g of fresh hot pepper, 50 g of dill and parsley, 100 ml of 9 percent vinegar, 50 ml of vegetable oil, 25 g of sugar, 15 g salt.
For the marinade: 500 ml water, 50 ml 9% vinegar, 20 g salt.
Bell and hot peppers, carrots, garlic, dill and parsley must be minced. Add oil, salt, sugar, vinegar, cook for 20 minutes after boiling. Cut young zucchini into slices, peel old ones first. Mix the ingredients for the marinade and bring to a boil. Place the zucchini in the marinade and cook for 5 minutes after boiling.
Place zucchini and vegetable mixture into prepared jars in layers, compacting each layer with a spoon. Pour boiling marinade over. Roll up the jars and wrap until cool.
Zucchini salad “Mother-in-law’s tongue”
Ingredients: 3 kg zucchini, 2.5 kg carrots, 100 g garlic, 500 ml chili ketchup, 200 ml vegetable oil, 100 ml 9 percent vinegar, 150-200 g sugar, 50-60 g salt, 5-7 g ground hot pepper.
Wash the zucchini thoroughly and cut into thin long slices. Pass the carrots and garlic through a meat grinder, place in a saucepan, add vegetable oil, simmer for 5 minutes. Then add ketchup, salt, sugar and hot pepper, bring to a boil. Place zucchini into the boiling mixture and simmer for 20 minutes after boiling, stirring occasionally. Pour in vinegar, simmer for another 2 minutes. Place the hot preparation into sterilized jars, roll it up, turn it over and wrap it until it cools.
Zucchini and bell pepper salad
Ingredients: 2 kg of zucchini, 1 kg of tomatoes, 700 g of bell pepper, 1 kg of onions, 200 ml of vegetable oil, 100 ml of 9 percent vinegar, 150 g of sugar, 60 g of salt, spices to taste.
Cut the zucchini into strips, onion and bell pepper into half rings. Grind the tomatoes using a meat grinder or blender. Mix oil, vinegar, salt and sugar in a saucepan and bring to a boil. Place the zucchini in the boiling liquid and simmer over low heat for 15 minutes. Add onion and bell pepper, simmer for another 7-10 minutes. Then add tomato and spices, simmer for 10 minutes. Place the hot salad into jars, roll up and wrap until cool.
Zucchini and carrot salad
Ingredients: 1 kg of zucchini, 100 g of carrots, 20-30 g of garlic, 15 ml of 9 percent vinegar, 20 ml of vegetable oil, 20 g of salt, 20 g of sugar, ground black pepper to taste.
Cut the zucchini into slices, cut the carrots into thin strips or grate them, pass the garlic through a press. Combine all the vegetables, add the remaining ingredients and leave for 30 minutes. Then put into jars along with the released juice. Sterilize 0.5 liter jars for 10-15 minutes, 1 liter jars for 15-20 minutes. Roll up, turn over and wrap until cool.
Korean zucchini salad
Ingredients: 3 kg of zucchini, 500 g of carrots, 500 g of onions, 500 g of bell pepper, 50 g of garlic, 200 ml of vegetable oil, 100 ml of 9 percent vinegar, 90 g of salt, 50 g of sugar, 10 g of seasoning for Korean carrots .
Grate zucchini and carrots on a Korean vegetable grater. Cut the onion into half rings, the bell pepper into strips, pass the garlic through a press. Combine all vegetables. Heat the seasonings in a dry frying pan for a couple of seconds and add to the vegetables. Add salt, sugar, vegetable oil and vinegar, leave for 3-5 hours, stir from time to time. Then put the salad along with the released juice into sterilized jars. Sterilize 0.5 liter jars for 7-10 minutes, 1 liter jars for 15-20 minutes. Roll up the workpiece, turn it over and let it cool.
Zucchini in tomato sauce
Ingredients: 1.5 kg of young zucchini, 30 g of garlic, 250 ml of tomato sauce, 50 ml of 9 percent vinegar, 100 ml of vegetable oil, 50-100 g of sugar, salt to taste.
Cut the zucchini into slices. Mix tomato sauce, chopped garlic, vegetable oil, vinegar, salt and sugar, bring to a boil over low heat. Add zucchini to the sauce and simmer for 30 minutes. Then place in sterilized jars, roll up, turn over and wrap until cool.
Zucchini salad “Mother-in-law’s tongue”
Ingredients: 3 kg of zucchini, 400 g of bell pepper, 100 g of garlic, 50 g of fresh hot pepper, 1.5 liters of tomato juice, 200 ml of vegetable oil, 100 ml of 9 percent vinegar, 200 g of sugar, 50-70 g of salt, 30 g prepared mustard.
Peel the zucchini, cut lengthwise into long slices about 1 cm thick. Combine tomato juice, sugar, salt, vegetable oil, vinegar, mustard. Add garlic, hot and bell peppers, chopped in a blender, and bring the mixture to a boil. Place the zucchini in it and simmer for 40 minutes from the moment it boils. Then place the zucchini along with the sauce into sterilized jars. Roll up, turn over and wrap until cool.
