8 best recipes for pickled zucchini and cabbage for the winter

When preparing zucchini for the winter, it is worth studying recipes for canning cabbage, peppers and carrots. Properly selected and prepared vegetables will give excellent results in seams, which can be stored for the whole winter. The finished product, prepared with or without sterilization, must comply with storage rules, then the possibility of bombing is eliminated.

Zucchini and cabbage for the winter - delicious and the pride of the hostess

This preparation is universal; it is used as a snack, an addition to potato dishes, and even for preparing hot dishes.

What you need to prepare a classic preparation

For a liter jar you will need:

• 400 grams of zucchini;
• 300 grams of cabbage;
• large clove of garlic;
• sprig of dill;
• a teaspoon of salt;
• the same amount of sugar;
• dessert spoon of vinegar.

How to Select and Prepare Basic Ingredients

Select young zucchini, wash it, cut it into rings. Cabbage without stalks is shredded into squares. Peeled garlic is cut in half, the greens are washed and allowed to dry.

Step-by-step preparation

Place seasonings on the bottom of a sterile jar, place cabbage on them, and zucchini on top. Pour boiling water over and sterilize for fifteen minutes. Roll up and cover with a blanket until the next day.

Other recipes

In addition to the classic preparation, there are also a lot of interesting recipes with the addition of a variety of vegetables and spices.

Zucchini and cabbage salad with sterilization

The snack is easy to prepare, but you will have to spend a little time on the sterilization process.

Required Products:

• a small head of cabbage;
• 2 kilograms of zucchini;
• a head of young garlic;
• a bunch of dill;
• pepper, bay leaf;

Ingredients for a 0.5 liter jar:

• a tablespoon of vinegar;
• 0.5 teaspoon salt;
• twice as much sugar;
• tablespoon of oil.

Prepare ten half-liter jars. They must be washed thoroughly, rinsed with boiling water, and the lids should be kept in boiling water for a minute.

Coarsely chop the cabbage and cut the zucchini into rings. Place greens with a clove of garlic, a peppercorn, and a bay leaf at the bottom of the glass container.

Fill a third of the jar with cabbage, then add zucchini. Add salt and sugar on top, pour in oil and vinegar, and boiling water. Cover the workpiece with a lid and place it in a container with hot water, having previously covered the bottom of the pan with a cloth. After boiling, the salad is sterilized over low heat for ten minutes.

After time, the jars are hermetically screwed and covered with a warm blanket. In the morning, the workpiece is taken to the basement.

Without sterilization

Tomatoes in the salad can be replaced with tomato paste diluted with water or tomato juice.

Compound:

• kilogram of zucchini;
• the same amount of tomatoes;
• a kilogram of cabbage, carrots;
• half a kilo of onion;
• a glass of oil;
• half a glass of vinegar;
• 2 tablespoons salt;
• sugar – half less.

Vegetables are cut into arbitrary pieces, placed in a container with heated oil, salted, and sprinkled with sugar. The salad is stewed for thirty-five minutes, then vinegar is poured in and heated for another five minutes. The workpiece is distributed into sterile jars and sealed.

Salad with carrots

The preparation is made according to a recipe with sterilization. The difference is that cabbage, carrots and zucchini are placed in jars in equal quantities.

With zucchini, cabbage, sweet peppers and tomatoes

An original salad with a pleasant aroma and delicious taste will delight your household.

You will need the following products:

• a kilogram of young zucchini;
• 400 grams of cabbage;
• 500 grams of ripened tomatoes;
• 3 large salad peppers;
• 2 large onions;
• one carrot;
• 0.5 heads of garlic;
• a tablespoon of tomato paste;
• 250 milliliters of oil;
• 1.5 tablespoons salt;
• twice as much sugar;
• 2 teaspoons vinegar.

The carrots are coarsely grated, the tomatoes are cut into cubes, and the remaining vegetables are chopped into cubes.Mix everything, sprinkle with salt, sugar, and oil. The salad is infused for three hours, then simmered for twenty minutes, stirring occasionally. Add tomato paste and chopped garlic to the stewed vegetables and cook for another twenty minutes. Pour in vinegar and stir. The salad is distributed into sterile jars and sealed.

Marinated zucchini with cauliflower

Tasty and healthy vegetables can be easily prepared for future use.

Components:

• kilogram of cauliflower;
• the same amount of zucchini;
• 2 sweet peppers;
• two carrots;
• head of garlic;
• dill, horseradish leaves;
• liter of spring water;
• a tablespoon of salt;
• twice as much sugar;
• 0.5 glass of vinegar 6%.

Separate the cauliflower into florets, boil for two minutes, and drain the water. Zucchini is cut into barrels, peppers into quarters, carrots into circles. Place herbs, garlic, and prepared vegetables on the bottom of the sterilized container.

The contents of the jar are poured with boiling water and heated for 20 minutes. Afterwards, the liquid is poured into a container, salt, sugar and vinegar are added. Pour boiling marinade over assorted vegetables and seal.

Korean recipe for the winter

Classic recipe with seasoning for Korean carrots.

To obtain two liters of finished product:

• 1.5 kilograms of zucchini;
• large carrot;
• 2 large bell peppers;
• the same number of medium onions;
• small head of garlic;
• a third of a glass of oil and vinegar;
• 2 dessert spoons each of Korean seasoning and salt;
• double sugar.

The prepared zucchini and carrots are grated into strips, the peppers and onions are also chopped, the garlic is chopped, the remaining ingredients are added, and mixed. Leave covered for two hours.

The appetizer is distributed into steamed half-liter jars, sterilized for 15 minutes, screwed on, covered until cool.

Spicy salad

Quick, sharp preparation for future use.

You will need:

• kilogram of zucchini;
• large onion;
• medium carrot;
• hot pepper;
• half a glass of vinegar and oil;
• a tablespoon of salt;
• twice the amount of sugar and coriander.

Vegetables are cut into strips, all products are mixed, and boiled for 20 minutes. Place in sterile containers, seal, and cool under a fur coat.

Recipe "You'll lick your fingers"

The specialty of this recipe is the soy sauce.

Products:

• 0.5 kilograms of zucchini;
• 1 piece each of onion, carrot, sweet pepper;
• 3 cloves of garlic;
• a coffee spoon of salt and pepper;
• double portion of coriander and mustard beans;
• 2 tablespoons each of soy sauce and vinegar;
• sugar – half as much;
• a glass of butter.

Cut the zucchini into thin slices, the remaining vegetables into strips, mix all the products according to the list, preheating the oil. After half an hour of infusion, place the appetizer, along with the marinade, in a sterile container and sterilize for 15 minutes. Roll up and cover until cool.

Storage rules and periods

A snack prepared in compliance with all the rules, namely, sterile processing of the container, well-washed vegetables, a tightly screwed lid, guarantees a shelf life of up to two years.

Provided that the snack will be in a cool room where direct sunlight does not penetrate.

What side dishes to serve with?

The preparation is better suited to fried or boiled potatoes, mashed potatoes, and pasta. You can also offer zucchini and cabbage with meat or just like that.