Summer is considered the fruit and vegetable season for every summer resident. Among the most popular cucumbers and tomatoes in preparations is zucchini, an affordable and quite useful plant. Canning zucchini, like other vegetables, allows you to keep them juicy and crispy for a long time, as if they had just been cooked. All that remains is to decide how to prepare this vegetable for the long winter.

Tender summer: recipe for canning multi-colored zucchini

To prepare it you will need:

• multi-colored zucchini - 2 kg;
• salt – 2.5 tablespoons;
• water – 500 ml;
• granulated sugar – 200 gr;
• parsley and dill, bay leaf, black peppercorns.

Sequencing:

1. We inspect the vegetables selected for canning and rinse them with water.
2. After drying, cut them into rings, the thickness of which does not exceed one centimeter.
3. We take the required amount of greens, wash them and leave them to drain.
4. Finely chop the dill umbrellas and parsley and mix with the zucchini.
5. Let's move on to preparing the brine. After boiling water, add salt and sugar, add bay leaf and pepper.
6. Continue cooking for several minutes until the ingredients are completely dissolved.
7. In a suitable container (saucepan, deep bowl), pour the hot marinade over the zucchini and leave for about thirty minutes, stirring occasionally. During this time, the vegetables release juice.
8. Now you can put the zucchini into sterile jars and fill them with brine.
9. It is necessary to sterilize the preserved food for at least twenty minutes, then roll up the lids and keep warm to cool slowly.

Zucchini in marinade: a very tasty recipe

Another simple method for marinating zucchini.

You will need the following components:

• zucchini – 1 kg;
• table vinegar – 200 ml;
• water – 1 l;
• sugar – 50 g;
• bay leaves.

Preparation:

1. Vegetables designated for preservation should be washed, cut off the front and back parts, and cut into large pieces.
2. We pre-sterilize containers and lids intended for canning so that our products can be preserved for a long time.
3. In each container, place a bay leaf at the bottom of the jar. This will be enough to infuse the marinade with flavor.
4. Now you can tightly pack the vegetable pieces.
5. To prepare the marinade, boil water, add vinegar and add granulated sugar.
6. The readiness of the brine is determined by the dissolution of sugar.
7. All that remains is to fill the jars with marinade and roll them up.
8. Sealings are stored in the cold. After one and a half dozen days, the zucchini is finally ready to eat.

By the way, those who wish have the right to diversify the recipes by adding pepper and other spices, basil, torchin, and garlic to the marinade mixture. This will not make the vegetables any worse, they will just get a characteristic taste. For lovers of salty snacks, the marinade can be salted.

Crispy zucchini: a very simple recipe

A simple method of marinating, after which zucchini has an extraordinary crunch and taste.

To prepare you should prepare:

• medium-sized zucchini – 250 g;
• onion – 1 onion (small);
• salt – 1 large spoon;
• apple cider vinegar – 250 ml;
• granulated sugar – 100 g;
• mustard seeds and powder - 1 teaspoon each;
• turmeric - half a spoon.

Cook together:

1. We cut the onion into thin rings, and the washed zucchini into circles.
2. Combine the vegetables, mix, put in a glass container, add salt, and pour in cold water.
3. Mix everything until the salt dissolves, leave for an hour until the zucchini softens.
4. Pour the vinegar into a saucepan and simmer over low heat for three minutes.
5. Add sugar, mustard (crush the seeds a little) and cucurma.
6. The marinade is cooled to room conditions.
7. Place the vegetable slices previously soaked in salted water in a colander, let them drain, put them back into the container and pour in the marinade mixture.
8. After mixing thoroughly, transfer everything into a sterilized container and place in a cool place.
9. There is one detail - if the marinade does not completely cover the contents of the container, you can add water.

After a few days, the vegetables are ready.

Assorted vegetables: canning zucchini with chili peppers, garlic and herbs

Zucchini with herbs and garlic (video)

Zucchini prepared according to such recipes, like zucchini, is absorbed by the gastrointestinal tract quite easily. This feature allows the vegetable to be introduced into the diet of young children. Zucchini is useful for diseases of the digestive system. You can cook it in different ways - boiling, stewing, baking. But marinating is a special cooking method. With its use, it becomes possible to diversify the menu and add an unusual taste of crispy vegetables not only to holidays, but also to weekday meals. Some housewives stuff zucchini, add it to pancakes and mashed potatoes to add tenderness to the taste. Which of the preparation options is better is up to you to decide.

To prepare pickled zucchini for the winter according to this recipe, we will need the following ingredients: zucchini, garlic, herbs (horseradish leaf, dill umbrella, cherry and currant leaf), black allspice peas, hot chili pepper, water, table salt, sugar and table vinegar essence with a concentration of 9%.

After this, wash the zucchini, trim the ends, cut the vegetable into slices and put it in a jar.

Tip: If you shake the jar slightly, more zucchini slices will fit.

Fill the vegetables for the first time: fill the jar to the top with boiling water, cover with a lid and leave for 15 minutes so that the fruits steam. Then we put a special lid with holes on the container and drain the liquid into the saucepan. After this, immediately pour the zucchini a second time and leave the fruits to steep for another 15 minutes.

We begin to prepare the marinade for pickling zucchini: add table salt, granulated sugar, table vinegar essence. Place on low heat and bring to a boil. Pour the water from the jar into the sink and pour the hot marinade over the zucchini a third time. We seal the pickled zucchini into jars for the winter using a sealed wrench. Wrap it in a thick blanket and leave it to cool for a day. Store the seam in a cool, dark place.

Tip: If there is not enough marinade, then add boiling water to the container.

Tip: You are allowed to try vegetable wrapping no earlier than a month later, so that the zucchini has time to soak in the marinade.

This recipe makes 3-4 liters

Bon appetit everyone!

Young zucchini, called zucchini, has a tender, crunchy texture that you want to preserve even after canning. Therefore, several recipes have been developed for preparing such zucchini, allowing you to get a delicious, aromatic snack in winter and helping to preserve the freshness and benefits of seasonal vegetables. Canned zucchini is an excellent side dish for boiled or baked potatoes.

Young zucchini, called zucchini, has a tender, crunchy texture that you want to keep even after canning.

Zucchini prepared according to this recipe takes on the taste of pickled milk mushrooms, so it is best to eat them with hot boiled potatoes.

To prepare the snack you need:

• a bunch of mixed greens;
• 1.5 kilos of zucchini;
• garlic head;
• 150 milliliters of olive oil;
• 1 dining spoon of salt;
• 150 milliliters of 9% vinegar;
• 3 tablespoons of sugar;
• dessert spoon of ground black pepper.

Zucchini prepared according to this recipe takes on the taste of pickled milk mushrooms.

How to prepare pickled zucchini:

1. Zucchini is washed, peeled, cut in half and freed from the loose center. Then each half is cut into large bars.
2. Garlic is peeled, greens are washed. Garlic and herbs are chopped using a knife.
3. Vegetables are mixed in a bowl, sprinkled with salt, granulated sugar, sugar, poured over with olive oil and vinegar. The mixture is mixed and left to marinate for 3 hours at room temperature.
4. The blanks are distributed into containers, and then they are covered with lids and set to sterilize for 10 minutes.
5. The jars are rolled up, turned over, wrapped in a warm towel and left for 2 days.

You can eat the prepared snack after 2 weeks. During this time, all vegetables will marinate well and acquire a spicy flavor.

Quick and tasty recipe

There is a simpler recipe for pickling zucchini.

To make quick pickled zucchini, you will need 2 medium zucchini.
8 grams of salt is approximately 1 level tablespoon.
30 grams of vinegar is approximately 3 full tablespoons. If the spoons are small, you can add 4.
I like to add dill to this appetizer as a herb. I have it fresh frozen. Can be replaced with parsley or basil.
I also love garlic, so I add 4 medium cloves. If you don't like it, then cut it down to two.
Black pepper can be replaced with chili, adjusting the heat to taste.
Vegetable oil can be replaced with olive oil.

Cut the zucchini into thin slices. It takes quite a long time to do this with a knife, especially since the circles should be really thin, somewhere around two millimeters. I use a Burner grater for this - one or two minutes and everything is shredded.
Add salt to the zucchini and stir.
Set aside for about 30 minutes.

Making the marinade is as easy as shelling pears; you don’t need to boil anything. Just mix the oil, vinegar, sugar and chopped garlic. That's it, the marinade is ready.

Pass the garlic through a press. If there is no press, then crush the clove with the flat side of the knife and then chop it.

After half an hour, drain the resulting water from the zucchini and squeeze them out a little.
Pour over the marinade, add herbs if desired, stir and refrigerate for two to three hours.

It’s convenient to quickly make marinated zucchini the night before and leave it to marinate in the refrigerator until the morning.

By and large, after a couple of hours the zucchini will be well marinated and ready to eat.
The portion will be small - try it, adjust the taste to suit yourself and feel free to double everything.
But immediately after you pour the marinade, it’s too early to try - there will be a rather sharp taste of vinegar. After about an hour, everything will “calm down”, and then you can make adjustments: maybe add a little salt, or maybe you want to make the quickly pickled zucchini sweeter, spicier or sour.
Bon appetit!

Any advice from summer residents, cooks, gourmets?

From zucchini, like from regular zucchini, you can prepare caviar, vegetable stew and preserve it for the winter. But we did things differently. If you have a cool and dry place - it could be a cellar, an insulated loggia or a balcony, then you can store the zucchini there. Because of the thick peel, zucchini zucchini does not spoil for a very long time and is stored fresh. It is much healthier to take fresh zucchini in winter and cook your favorite dish. If you don’t have such a storage place, you can peel the zucchini, cut it into pieces and put it in portions into bags and put it in the freezer. But to be honest, I personally don’t really like zucchini from the refrigerator.

It turns out that there is also such an original recipe for zucchini preparations, which is called “Zucchini like milk mushrooms.” I haven’t tried it myself, but I came across the recipe and will definitely make it for the next fall-winter season.

zucchini – 1.5 kg zucchini

salt – 1 tablespoon

ground black pepper – 0.5 tablespoons

vegetable oil – 0.5 cups

sugar – 2-3 tablespoons

vinegar – 0.5 cups 9%

garlic – 4-5 cloves

Peel the zucchini, cut into large pieces (so that they resemble chopped milk mushrooms), the flesh should be dense, cut out the loose core.

Chop the dill, peel and chop the garlic, mix all the ingredients, marinate for 3 hours at room temperature. Then put into sterilized jars, cover with clean lids and sterilize for 5-7 minutes from the moment of boiling. Roll up, turn over, leave until cool, then put in a cool place.

A lot of interesting recipes for zucchini preparations can be found at the link.

In our family we love to chew on “witch fingers” made from zucchini. You will need very overgrown zucchini, with rough skin and dense pulp. Of these, after peeling and removing the pulp, we cut into strips, 10-12 centimeters long and as thick as a finger, maybe a little thicker. Boil the brine as for pickling cucumbers, but a little sweeter. Place horseradish, garlic, hot pepper and your favorite spices (of your choice) into a sterile jar. Fill tightly with chopsticks, pour boiling brine, cover with lids, let stand for 10 minutes, drain, repeat again and roll up. The sticks turn out crispy, sourish-sweetish hot, they are very pleasant to crunch.

For those who don’t know, zucchini is like a long zucchini that came to us from Italy.

Here's what I can make with zucchini: zucchini jam.

To do this we will need the following:

• zucchini per serving 1 kilogram.
• the same amount of sugar.
• and lemon (1 piece).

We peel the zucchini, also cut out the middle, and then cut it into small cubes as usual. Then sugar the chopped zucchini, hold until the juice comes out of the zucchini, and then cook for 15-20 minutes.

After finishing cooking, cut the lemon into it and let it cook for the same amount of time.

If you like spicy food, you can cook zucchini in Korean.

For this recipe you will need the following ingredients:

• 3 kg zucchini
• 0.5 kg carrots
• 0.5 kg onions
• 6 bell peppers
• 2-3 heads of garlic
• some greens for taste
• 1 tablespoon subs. oils
• 200 gr. vinegar
• 200 gr. Sahara
• 2 tbsp. l. salt
• 1 packet of spices “For carrots in Korean”

We grate carrots and zucchini on a special grater into long “straws” as for the “Korean carrot” salad. Onions and bell peppers need to be cut into strips, garlic and herbs should be chopped.

Then everything is mixed and poured with a marinade of sugar, salt, spices, vinegar and oil.

If the jars are half-liter, then 20 minutes of sterilization is enough, and if they are larger, then you need to add another 5 minutes for every 200 grams.

From zucchini, like from regular zucchini, you can prepare caviar, vegetable stew and preserve it for the winter. But we did things differently. If you have a cool and dry place, it may be

Zucchini: quick and tasty recipes for the winter

If you translate the name “zucchini”, you get “small pumpkin”. Until the early 80s of the last century, only zucchini with soft green and yellow skin were common in Russia. Their disadvantage is their short-term storage. A foreign name, from which one letter “k” was missing, appeared on packets of seeds of improved late varieties of zucchini. These varieties have dark green skin, which becomes tough at a certain stage of vegetable ripening. The zucchini pulp remains tender and dense.

Zucchini does not have a distinct taste

Zucchini: a quick and tasty recipe for the winter

Zucchini does not have a pronounced taste; they are often a binding base, absorbing the tastes and aromas of other ingredients. Despite this feature, not everything that grows in the garden is suitable for zucchini salad.

• Zucchini – 10 kg;
• Tomatoes – 5 kg;
• Cilantro or parsley 150 gr.;
• 1 kg garlic;
• Salt;
• Granulated sugar;
• A teaspoon of ground pepper mixture;
• Vegetable oil.

1. Zucchini must be peeled and freed from seeds. Cut into small cubes. As strange as it may sound, the size of the zucchini pieces in this salad matters. The optimal piece size is 8 mm3. Of course, there is no need to measure with a ruler, but it is better not to plan in large pieces either.
2. Tomatoes can be used if they are overripe, but not fermented. Appearance does not matter, because tomatoes must be minced.
3. The garlic must be peeled and set aside; it will be needed 5 minutes before the end of cooking.
4. Pour 1 cup of vegetable oil into the bottom of a large saucepan.
5. The tomato mass goes into the pan, followed by the zucchini.
6. After the mixture boils, add salt - 2 parts and sugar - 1 share. The proportion is based on 3 tablespoons of spices per 6-liter pan.
7. The gas will decrease, you will have to cook for about 20 minutes more. During this time, you can chop the herbs. 5 minutes before the end of cooking, it and the garlic passed through a crush must be added to the salad.

After turning off the gas, the dish can be placed in jars and closed for the winter.

Pickled zucchini for the winter

The simplest recipe for pickled zucchini can be considered the most delicious. Zucchini in a weak vinegar brine can replace canned cucumbers in winter meat salads. The taste of hot dishes and cold appetizers with zucchini will be original. But when preserving, it is necessary to take into account the stage of ripeness of the vegetable. It is preferable to harvest zucchini of milky ripeness. The fruits need to be collected before the seeds begin to harden and the skin is still very tender and thin.

For preparation you will need:

• Zucchini fruits with a diameter of the widest part of 5-8 cm - 2.5-3 kg;
• Water – 4 liters;
• Salt – 100 grams;
• Sugar – 100 grams;
• Table vinegar – 100 ml;
• Spicy herbs, garlic, peppercorns.

The simplest recipe for pickled zucchini can be considered the most delicious

1. Spicy herbs and garlic cloves are placed at the bottom of clean, dry jars. Peeled and unpeeled garlic is suitable for pickling. This is insignificant, but it affects the taste of the product.
2. Zucchini are stacked vertically (entirely). The height of dense rows should not extend beyond the can hangers. If the laying is not complete, then the fruits will float during the process of pouring the marinade.
3. The brine for the first filling is prepared from water, granulated sugar, and salt.
4. Jars of zucchini are filled with boiling brine.
5. After 5-10 minutes, the brine is poured back into the pan and brought to a boil.
6. Before removing the brine from the heat, vinegar is added to it.
7. The jars are filled with marinade and sealed.

You cannot wrap the workpiece, otherwise the zucchini will cook and turn into a shapeless mass.

This recipe with milky ripe fruits is best used if the zucchini does not have time to ripen and gain strength. You can use ripe zucchini for pickling. It is necessary to remove the skin from them and remove the testes.

Korean zucchini: a simple recipe for the winter

The main component of Korean dishes is an original mixture of spices. They are the ones who give the dish its unique, incomparable taste.

The main component of Korean dishes is an original mixture of spices

The coldest appetizer requires even fewer ingredients:

• Zucchini – 2 pcs;
• Carrots – 2 pcs;
• Bell pepper – 2 pcs.

1. Zucchini and carrots are grated on a special grater to prepare Korean-style snacks.
2. The bell pepper is chopped into thin strips. It should practically not stand out from the general mass in terms of the width of the stripes.
3. The salted vegetable mixture must be placed in the refrigerator for 40-60 minutes.
4. Having taken out the container, you need to add spices, vinegar, and oil to the salad. After thoroughly mixing, the appetizer must be placed on the stove, brought to a boil, and boiled for 5 minutes.
5. You can roll up the salad for the winter immediately after removing it from the heat.

If you need to store this salad in the refrigerator for no more than a month and a half, you don’t have to cook it.

Zucchini salad for the winter

Zucchini salads are tastier if they have no more than 3 ingredients.

Enough for a winter snack:

Zucchini salads are more delicious if they have no more than 3 ingredients.

Vegetables are taken in equal shares. In addition to them, you will need salt, vegetable oil and 2-3 delicate aromatic spices. Each housewife has her own preferences in this regard.

1. A small amount of vegetable oil is poured into the stewing pan.
2. Finely diced zucchini is placed in it. Cover the pan with a lid. It’s better if it’s a pressure cooker, as it will require less oil to cook the dish.
3. Onions and carrots can be pre-fried in a frying pan, or you can immediately add them to the pan with zucchini.

Salt and spices are added 10 minutes before the end of cooking. After this, the salad is put into jars and put away for storage.

Zucchini with carrots in aromatic filling

• 4 kg of zucchini;
• 1.5 kg carrots;
• 2 heads of garlic;
• 100 gr. granulated sugar;
• 2 tablespoons salt;
• A glass of 9% vinegar;
• Turmeric.

The preparation will delight you with its taste

1. Young zucchini are cut into semicircles, the thickness of which should not exceed 4 mm, so that they appear semi-transparent.
2. The carrots are grated into long strips.
3. Garlic is squeezed out through a special device.
4. The oil is heated in a saucepan, salt, sand, and turmeric are dissolved in it.
5. Before dressing the salad, vinegar is added to the dressing.

Attention, if the salad is being prepared for future use, it must be boiled for 5 minutes after boiling in the prepared marinade.

The efforts of the breeders were not in vain; the last zucchini of late varieties ripen at the end of September. Frosts on the soil, which affect the condition of the tops, will also negatively affect the safety of the fruit. It is necessary to remove zucchini from the garden before the onset of cold weather.

To keep zucchini longer, they need to be protected from contact with cold surfaces. You can hang them in a basement beam or lay them in sawdust. A basement gives better results than a refrigerator when it comes to keeping vegetables fresh for a long time.

Despite the Italian name “zucchini,” the green-skinned zucchini tolerates the Russian winter very well in sawdust or sand, a basement insulated only with straw.