Zucchini for rolls prepared for the winter will surprise many. Such an unusual preservation of fresh vegetables helps housewives surprise their family and friends. How nice it is to open a jar, fry zucchini in vegetable oil, and then wrap a delicious filling in it. The cold appetizer will surprise all guests, especially in winter, when zucchini is not yet available for sale.
Features of preparing zucchini rolls for the winter
The main feature of this preparation is the correct cutting of the vegetable. This can be done using a special grater or vegetable peeler along the zucchini. In appearance, you should get thin, long plates 2-3 mm thick. To give the preparation a rich aroma, it is recommended to add 2 types of peppercorns and bay leaves.
Rules for choosing ingredients
For preservation, it is recommended to use medium-sized squash fruits; you can take zucchini. If you take large, overgrown zucchini, then it will not be possible to cut them thinly into slices, since they have loose flesh, thick skin and large seeds.
According to the recipe, carrots are added, in which case the root vegetable should be fresh and elastic. It is pre-cleaned and chopped into strips. It is worth remembering that vegetables must be without signs of spoilage.
How to properly prepare containers
Cans are used from 0.5 to 1 liter. Before placing prepared products, the container must be sterilized. The process of properly preparing containers:
- wash with soap and soda solution;
- place the container on a baking sheet;
- turn on the oven, setting the temperature to 100 degrees;
- Place a baking tray with jars and wait until the containers are completely dry.
Then carefully place the jars on a clean towel. Wash the lids with soap. Place in a saucepan and fill with clean water. Place on the stove, and from the moment it boils, cook for 5-10 minutes.
How to marinate zucchini rolls at home?
The process of marinating zucchini for rolls is quite simple. There are several recipe options to make the preparation more original and tasty. We propose to analyze them in more detail.
Classic recipe
Pickled zucchini is perfect for preparing savory, cold appetizers for the holiday table.
You will need to take:
- zucchini – 0.8-1 kg;
- water – 1 l;
- vinegar 9% 1 tbsp. l (for each 500 ml jar).
Wash young zucchini and remove the stem. Chop into thin, long slices with a knife or vegetable peeler. The finished plates are similar in appearance to tongues. Place in jars, rolling them one by one into rolls.
Pour acetic acid into a container and cover. Boil water and fill the container. Let it sterilize for 7 minutes from the moment the water boils in the pan. Carefully take it out and roll it up.
Without sterilization
The preparation is made with the addition of bell pepper easily, simply and does not require sterilization.
Products:
- zucchini – 500 g;
- sweet pepper, capsicum – 1 pc.;
- green dill – 25 g;
- mustard seeds - 1 tbsp. l.;
- chili pepper – 1/2 pcs.;
- garlic – 4-5 cloves;
- granulated sugar - 2 tbsp. l.;
- table salt – 25 g;
- apple cider vinegar – 25 ml.
Prepare vegetables: rinse, remove unedible parts and chop into slices. Rinse the greens and chop them. Remove the husks from the garlic and cut into thin slices. Divide the chili into several parts. Remove seeds from bell peppers and cut into strips.
Place herbs, garlic, chili, and mustard seeds in a glass jar. Roll the shredded zucchini tongues into rolls, placing a slice of sweet pepper in each. Boil water, pour, cover and let sit for 15 minutes. Repeat the procedure one more time.
Now you need to prepare the brine. Mix water, sugar, salt in a suitable container for cooking. Fill the jars with brine, pour vinegar into each, and tighten.
Option with carrots
The root vegetable gives the preparation a beautiful appearance, and the marinade an unusual taste and aroma.
Products:
- zucchini – 1 kg;
- carrots – 100 g;
- onion – 100 g;
- garlic – 10-12 cloves;
- bay leaf – 2 leaves;
- black pepper – 10 peas;
- water – 500-600 ml;
- granulated sugar – 1 tbsp. l.;
- table salt – 1/2 tbsp. l.;
- table vinegar – 60 ml.
Wash the zucchini, remove the stem, cut into tongues. Peel carrots, onions, garlic and cut into strips.
Add water to a suitable cooking container and add granulated sugar and salt. Place on a hot stove and cook until completely dissolved. Add vinegar, stir. Cover and wait until completely cooled.
Place dill, bay leaf, pepper, onion, carrots, garlic and rolled zucchini tongues into a jar. Fill the containers with the prepared marinade and cover with lids.
Place to sterilize in cold water for 5 minutes from the moment the liquid boils. Roll up.
In honey marinade "You'll lick your fingers"
The zucchini turns out spicy, aromatic and very tasty.
Products:
- zucchini – 300 g;
- garlic – 1 medium-sized clove;
- bay leaf – 1 pc.;
- dill to taste;
- allspice peas – 3 pcs.;
- mustard beans – 1/2 tsp;
- chili – 3 rings;
- flower honey – 1/2 tbsp. l.;
- rock salt – 1/2 tbsp. l.;
- table vinegar - 1.5 tbsp. l.
Wash the zucchini, cut off the stem and chop into thin slices. Peel the garlic, rinse. Place garlic, chili, mustard, bay leaf, dill, and pepper on the bottom of a glass container. Roll the zucchini into rolls and place in a jar.
Mix 0.5 liters of filtered liquid in a saucepan and add salt and sugar. Place on the stove and wait until completely dissolved. Don't forget to stir to speed up the dissolution process. Remove from heat, cool slightly.
It is strictly prohibited to add honey to boiling liquid. Otherwise there will be no benefit from it.When exposed to high temperatures, bee products release toxic substances.
Add honey, vinegar. Stir and fill containers with vegetables. Cover, put to sterilize in cold water from the moment of boiling for 5-10 minutes. Take it out and seal it tightly.
Expiration date and storage rules
The workpiece must be stored in a dark, cool place. The sun's rays should not penetrate into the room. Shelf life – no more than 6-8 months.
