6 recipes for quick cooking of zucchini for the winter will lick your fingers

Every family has favorite recipes for canning zucchini and zucchini, cucumbers and tomatoes, peppers and squash for the winter. But it never hurts to diversify your usual twists and find out faster, tastier or unusual variations. Such a versatile vegetable as zucchini is a good field for experimentation, because when canned it goes well with other products and many spices.

Principles of harvesting zucchini for the winter

At the time of harvest, the most important question is how to store the fruits and preserve them for as long as possible. A win-win option is conservation. Zucchini is prepared separately or in combination with other vegetables. The assortment, compiled taking into account the tastes of all lovers of pickled delicacies, will allow the housewife to open one jar with different vegetables instead of several.

How to choose and prepare vegetables

For preparations, choose young vegetables no more than 10-12 cm long. They should not be stored for more than two days, but washed immediately before cooking. The skin of this relative of the squash is so tender that there is no need to cut it off; only the tips of the fruit are removed. Depending on the recipe, the blanks are cut lengthwise or crosswise into pieces of the required size.

Preparing containers for the start of the process

The jars in which vegetable salads will be stored are first cleaned with soda, removing all visible and imperceptible dirt. Then rinse with plenty of water. To keep the twists longer, containers and lids are pre-sterilized..

The best ways to prepare zucchini for the winter

There are a great many recipes for twists; you can choose any one you like, depending on your preferences. Fans of spicy food will take note of the options with the addition of hot chili, experimenters will try to introduce unusual spices, and those with a sweet tooth will be interested in the honey snack.

Classic recipe "You'll lick your fingers"

To preserve pickled vegetables according to the classic recipe, they are cut into rings half a centimeter thick.Combined pieces of yellow and green shades of different varieties look especially bright and elegant, but if there is only one type in the garden, this will not spoil the taste of the workpiece.

You can make a zucchini delicacy using the following ingredients:

• zucchini - kilo;
• water - 250 ml;
• black peppercorns - 5 pcs.;
• salt - tablespoon;
• dill - umbrella;
• parsley - a bunch;
• bay leaf - 1 pc.;
• sugar - 100 g.

The twist is preserved as follows:

• Combine zucchini and chopped greens.
• Boil the liquid and other components until the crystals dissolve.
• The container with the slices is filled with the solution for half an hour to release the juice.
• The workpiece is packaged and filled with the prepared liquid.
• Sterilize the jars for 20 minutes and seal.

Quick and tasty recipe without sterilization

A wonderful twist is prepared using a quick method. Zucchini canned using this method should be kept cool.

The twist is made from the following components:

• zucchini – 1 kilo;
• vinegar – 200 ml;
• water - liter;
• sugar – 50 g;
• bay leaf according to the number of jars.

When stocking up on treats, do the following:

• A bay leaf is placed on the bottom layer, and the container is filled to the top with zucchini cut into large pieces.
• Boil water, vinegar and sugar until the crystals dissolve.
• Fill the container with hot solution and seal.

With cucumbers

Canning several types of food in one container not only makes it possible to achieve interesting taste effects, but also allows you to please lovers of different vegetables at the same time. Relatives of zucchini and greens go well together. Vegetables ripen at the same time, so it is convenient to prepare them together.

The assortment is prepared from the following components:

• zucchini - 3 pcs.;
• cucumbers - 2 pcs.;
• pepper - 9 peas;
• horseradish - 2 leaves;
• dill - umbrella on a jar;
• salt - tablespoon;
• sugar - tablespoon;
• water - glass;
• garlic - 4 cloves;
• vinegar - half a glass.

The assortment is prepared as follows:

• Greens are placed on the bottom layer.
• Vegetables cut into slices are placed tightly in a container.
• Prepare a solution of water with spices by boiling it.
• Pour boiling liquid over the vegetable mixture for 3 minutes and pour back into the ladle.
• Reheat the water, pour in the vegetables for 3 minutes, and pour into the ladle again.
• Add garlic to the zucchini.
• The liquid is boiled again, vinegar is added, and distributed into jars.
• The container is sterilized and rolled up.

Zucchini caviar

Squash caviar is a traditional, beloved appetizer. It is also easy to prepare such a twist from zucchini. A variety of vegetables provide a rich, rich flavor.

An excellent snack will be made from the following ingredients:

• zucchini - kilo;
• bell pepper - 1 pc.;
• garlic - 2 cloves;
• tomatoes - 300 g;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• vegetable oil - 80 ml;
• salt - a third of a tablespoon;
• sugar - a third of a tablespoon;
• fresh chili - optional, a third of the pod;
• cilantro, dill, parsley - to taste;
• ground red pepper - a pinch.

Step-by-step instruction:

• Zucchini and bell peppers are finely chopped, carrots are grated, onions are chopped by hand or in a blender, tomatoes are grated and peeled.
• Stew carrots in oil for 5 minutes, place in a separate bowl.
• Simmer the zucchini and bell pepper for 3 minutes in the same pan, set aside.
• Sauté the onion for 3 minutes.
• Vegetables are combined and chopped with a blender or meat grinder.
• Boil the tomato mass for 10 minutes.
• Mix the tomatoes with other chopped vegetables and cook until thickened for a quarter of an hour.
• Add salt, sugar, spices, stir until dissolved.
• Greens, hot chili and garlic are chopped and added to the caviar.
• Packed, sterilized for 40 minutes, sealed.

With cabbage

This delicious appetizer will be appropriate for both a family dinner and a holiday table. Combining simple, affordable products is a good idea.

To twist you will need:

• zucchini - kilo;
• cabbage - half a head;
• garlic - 4 cloves;
• vinegar - one and a half tablespoons;
• salt - half a teaspoon;
• sunflower oil - a tablespoon;
• sugar - teaspoon;
• bay leaf - one per jar;
• allspice - to taste;
• dill - 1 bunch.

The cabbage appetizer is prepared as follows:

• The components are placed in the container in layers as follows: garlic, dill, bay leaf, allspice are placed at the bottom; the middle layer up to the height of a third of the container consists of coarsely shredded cabbage; Fill the jar to the top with thin slices of zucchini.
• The remaining components are distributed among the containers.
• Pour boiling water over the preparations.
• Sterilize and seal the jars.

With tomatoes and squash

With a variety of vegetables in the garden, they try to experiment, making different combinations. Zucchini, squash and tomatoes canned together are an interesting combination, supplemented with carrots and cucumbers. Ingredients vary depending on the availability of ingredients and tasters' preferences.

The twist is made from:

• zucchini - 1 pc.;
• squash - 2 pcs.;
• tomatoes - 2 pcs.;
• cucumbers - 2 pcs.;
• medium-sized carrots - 1 pc.;
• garlic - 2 cloves;
• dill - 1 umbrella per jar;
• currant leaf - 4 pcs. in a jar;
• cherry leaf - 4 pcs. in a jar;
• bay leaf - 1 pc. on the jar;
• vinegar - 2 tablespoons per jar;
• cloves - 2 pcs. on the jar;
• mixture of peppers - to taste;
• water - liter;
• cinnamon - a pinch;
• sugar - 4 tablespoons;
• salt - 2 tablespoons.

Canning method:

• Place the herbs and garlic down, tightly fill with mixed vegetables.
• Pour boiling water for 10 minutes.
• The first unnecessary water is poured out, boiling water is poured again for 10 minutes.
• The second water is poured into a ladle and boiled with sugar and salt.
• Spices and vinegar are added to the slices and liquid is poured up to the neck.
• The container is rolled up and turned over.

Preservation storage rules

Sterilized preserves are stored well if the preparations were made according to all the rules. Supplies should not be placed near batteries, exposed to frost or direct sunlight. Any dark, cool place is suitable for twisting: be it a pantry in an apartment or an underground floor in a country house.

You should eat prepared pickled vegetables within two years. In this case, the jars are immediately thrown away if the lids are swollen, the brine becomes cloudy, or the vegetables change color. Ideally, do not make more preparations than you plan to consume during the winter, renewing supplies every season.

Everyone chooses recipes for pickles stored for the winter to their own taste; there are many traditional and original options for zucchini. Properly carried out conservation will delight you with summer memories throughout the cold season.