TOP 16 most delicious recipes for preparing zucchini preparations for the winter

Among the recipes for winter salads, pickled and salted foods, zucchini preparations for the winter are interesting. You can experiment with soft yellow and dark green pumpkins by flavoring them with spices. Zucchini is good in marinade and sweet gravy. They get delicious preparations that you can enjoy all winter long.

Features of harvesting zucchini for the winter

Zucchini has firmly entered our menu as the healthiest and most unusual-tasting vegetable. It's hard to imagine a summer table without various pumpkin dishes. But even for the winter, it is recommended to prepare pickles from this vegetable.

You just need to choose the best fruits that have reached a size of 10-15 centimeters. They should be of milky ripeness with tender pulp and without seeds. Then you can marinate them by cutting them into rings. But even slightly overgrown fruits are used, having first cleared the thick peel, and the core - from large seeds. In this case, the product is marinated and salted in slices or bars. For lecho, caviar, stew cubes of zucchini.

How to choose and prepare containers and vegetables correctly

To prepare and start harvesting, you must not miss the time when the pumpkins have not yet outgrown. They should have soft, thin skin. When sliced, juice oozes out from the whitish pulp. The seeds are rudimentary or completely absent.

Before processing zucchini:

• trim the stalk area;
• for pickling, cut into thin circles 3-5 centimeters thick;
• for preparing caviar - finely cubed.

The remaining vegetables are usually also finely chopped or cut into pieces.

It is better to cook salted zucchini in 2-3 liter jars. But for caviar and lecho, 0.5-0.7-liter bottles are suitable. The container should be washed to remove all contaminants. It is best to sterilize jars in the oven at 150-180 degrees. But you can hold it over steam for 20-30 minutes.

Methods for preparing zucchini at home

Zucchini contains almost no acid; it tastes bland. But if you combine them correctly with other vegetables, the dishes will turn out hot or spicy. To prepare sauces and salads, foods should be stewed. And in the marinade, zucchini and tomatoes go well, replacing their relative, the cucumber.

Even jam and compotes are made from tender squash.

Classic recipe - "You'll lick your fingers"

Delicious, spicy fruits are obtained if prepared using this method. Peel the zucchini, weigh it, taking 2 kilograms. They need:

• 1 piece each of apple, sweet and bitter pepper, carrot, onion;
• half a liter of tomato juice;
• 3-4 cloves of garlic;
• half a glass of vegetable oil, apple cider vinegar;
• 4 tablespoons sugar;
• tea - salt.

Pumpkins are cut into cubes, the remaining vegetables are chopped by passing through a meat grinder or blender. Salt the mixture, add sugar and vinegar and mix. To make a puree, you will need tomato juice. If you take tomato paste, then you need 0.5 cups. Now you need to boil the resulting puree for 20 minutes. After adding chopped garlic, cook for 10 minutes.

Pour the zucchini cubes into a container with the vegetable mixture and cook for 20 minutes. The hot snack is placed in jars, sterilized and sealed.

A simple option without sterilization

It's faster to make pickled zucchini without sterilization. For a 2-liter jar, take a kilogram of young fruits. You will also need to use herbs with garlic.

The fruits, cut into thin circles, are poured with cold water for 2 hours. Place herbs and spices at the bottom of the container, and then place the zucchini tightly. It is advisable to first scald the vegetables with boiling water, keeping it under it for 15 minutes. Then a marinade is prepared, which is poured into jars of vegetables. They twist the blanks and wrap them up.

Zucchini caviar with vinegar

To prepare a delicious snack, you will need not only zucchini fruits (3 kilograms). You should prepare ripe tomatoes, onions (0.5 kilograms), a pod of bell pepper, 4-6 cloves of garlic. First, twist all the vegetables except tomatoes. You need to cook the mixture for half an hour after boiling. The tomatoes are pureed in a blender, added to the main mass, and cooked for another 30 minutes. Now you need vinegar (3 tablespoons), vegetable oil (half a glass), 4 tablespoons of sugar, and 2 times less salt. You can use finely chopped herbs and spices. After boiling for another 10 minutes, remove from heat and into jars.

In Korean

Preparations according to Korean recipes are distinguished by their piquant taste, spiciness, and pleasant aroma. And you need to take 500 grams of zucchini, cucumbers, carrots and:

• cut the fruit into cubes;
• add chopped parsley;
• mix the products, taking sugar (100 grams), salt (1 tablespoon), vinegar (100 ml);
• add half a teaspoon of black pepper and a tablespoon of Korean carrot seasoning to the spicy mixture;
• pour the marinade into the vegetables.

Distribute the spicy salad among the jars so that the vegetables are covered with the released juice. Sterilization of the workpiece takes place in a water bath. The jars must be closed with iron lids.

"Mother-in-law's tongue"

A spicy dish requires first preparing a spicy marinade with tomatoes and bell peppers. A kilogram of tomatoes, 2 pods of sweet and 1 hot pepper, half a head of garlic, peeled, are crushed in a blender.Now you need to season the sauce with 70 ml of vegetable oil, 100 grams of sugar, and a tablespoon of salt. First bring to a boil, then reduce the heat, leaving the sauce for 10 minutes. Now it’s the turn of the zucchini bars. They are boiled in the sauce for half an hour, stirring constantly.

When the salad is removed from the heat, pour in 70 ml of vinegar at 9%. The jars are filled to the top with salad and sealed with iron lids.

Adjika from zucchini

This recipe is perfect for lovers of spicy snacks. For preparation use 3 kilograms of squash fruits:

• half a kilogram of sweet peppers and carrots;
• red ripe tomatoes - 1.5 kilograms;
• a glass of vegetable oil and peeled garlic cloves;
• 3 hot peppers.

All vegetables are peeled, cut and chopped so that a homogeneous mass is obtained. Pour the puree into a thick-bottomed pan and cook until it boils. Then vegetable oil is added. Keep on fire for 40-50 minutes. Now you need 125 grams of sugar, 50 grams of salt, 3 tablespoons of vinegar. Simmer for another 10 minutes.

With apples, carrots, peppers and tomatoes

Interesting methods of preparation when using apples:

1. Zucchini weighing 1.5 kilograms is cut and chopped using a meat grinder.
2. Separately, the operation is carried out with 750 grams of tomatoes, carrots, peppers and apples, taken in 250 grams.
3. All components are combined and simmered for 60 minutes.
4. Season with 1 tablespoon of salt, 2 tablespoons of sugar, 1.5 tablespoons of ground red pepper, then vegetable oil.
5. At the end add chopped garlic. Keep on fire for 10 minutes.

Hot salad is filled into containers and then sealed with lids.

Lecho recipe

Lecho salad is prepared in different ways, including with zucchini. Pepper is taken for 3 kilograms of young pumpkins - 700 grams.In preparation you cannot do without ripe tomatoes (1 kilogram), or tomato juice (1 liter), paste (500 ml).

Pieces of zucchini, pepper strips with chopped garlic head are placed in a pan, poured with juice or mashed tomatoes. The mixture should boil, then reduce the heat and keep it for 30 minutes, stirring the vegetables regularly. You need to simmer with vegetable oil, a spoonful of vinegar, a glass of sugar, and 2 tablespoons of salt. You need to boil for 10-15 minutes. Fill the jars with the mixture and just roll them up.

Zucchini like milk mushrooms

It was not possible to prepare milk mushrooms for the winter; zucchini can replace them. Prepare an enamel pan, on the bottom of which dill, parsley, and bay leaves are laid out. Pieces of zucchini are placed on top. Sprinkle everything with a chopped head of garlic. Separately prepare a marinade from vegetable oil, apple cider vinegar (150 ml each), allspice and black pepper, cloves, salt (1 tablespoon) and sugar (2 tablespoons). Pour the marinade over the zucchini and leave for up to 6 hours.

Then they put the finished product into jars and sterilize them, closing them with iron lids.

With tomatoes

In jars, zucchini looks beautiful with red tomatoes. Preparing pickled vegetables is simple:

• 2 kilograms of tomatoes and 1 kilogram of zucchini cut into pieces;
• 5 bell peppers in strips, and diced onions;
• greens are chopped;
• put everything in jars in layers and pour marinade over it.

The brine is prepared traditionally with vinegar, peppercorns, cloves, and bay leaves.

For better preservation, you can sterilize the salad.

With mayonnaise

Take 3 kilograms of prepared fruits with tender pulp, 500 grams of onions and a medium head of garlic. It is important to grind the ingredients in a blender.In a thick-bottomed bowl, simmer the puree, stirring constantly. After an hour, you need mayonnaise (250 grams), salt (2 tablespoons) and granulated sugar (100 grams). Then after 5 minutes comes the turn of tomato paste (250 ml), pepper, vinegar (3 tablespoons), vegetable oil (half a glass). Simmer until done.

Close the vegetable preparation under metal lids. Preservation is stored in the refrigerator or cellar.

Like pineapples

You can make a dessert from pumpkins that is indistinguishable from pineapples. To twist, you need a kilogram of zucchini cut into pieces or circles. Pour pineapple juice into the pan. A volume of 350-400 ml is sufficient. 100 grams of sugar and half a teaspoon of citric acid are stirred in it. Dip the zucchini into the juice, bring to a boil, and cook for 15-20 minutes. Now they fill the jars with dessert and roll them up. They need to be wrapped up for a long time, up to 12 hours.

In tomato sauce

Winter pumpkin salads are delicious if made with tomatoes and bell peppers. This recipe is offered to young housewives to try. The basis of the snack for 3 kilograms of pumpkins is 700 grams of sweet peppers. The twist with tomato sauce will be more flavorful. In a saucepan where vegetable oil was placed with a glass of sugar and 2 tablespoons of salt, mix the sauce, a little less than a liter. Everyone is boiling. Finely chop the main vegetables or pass them through a meat grinder with a coarse grill. An addition to the puree will be parsley, garlic, finely chopped. Now the appetizer is brought to a boil and kept on fire for 35-40 minutes.

At the end, vinegar in the amount of 2 tablespoons.

With cucumbers and carrots

This salad requires tender young greens and pumpkins. They take the same amount, from 700 grams to a kilogram. In addition, you need:

• carrots - 2 pieces;
• garlic - 3 cloves;
• tomato - 3 pieces;
• a bunch of greenery;
• 350 ml vegetable oil;
• a little more vinegar at 9%;
• tomato paste - 3 tablespoons;
• salt - 15 grams;
• sugar - half a glass.

Zucchini with cucumbers, tomatoes are cut into pieces, carrots are grated into strips. Pour vegetable oil into a pan, add vegetables, salt, sugar, and chopped garlic. Cook after boiling for 40-50 minutes. At the end - vinegar and herbs, and keep on fire for another 10 minutes.

You should screw the jars of salad after pasteurization.

With honey

This appetizer uses honey in the marinade. Vegetables are taken at your own discretion. In addition to zucchini, you can have mugs of carrots and slices of bell pepper. Pumpkins of different varieties are cut into circles or thin slices.

The spices in the jars should include garlic, pepper, mustard seeds, and parsley. Place mugs of zucchini, sprinkled with carrots. You can wrap pepper slices in thin slices of pumpkin and place the rolls in a jar.

The brine is made from 1 liter of water, 2 tablespoons of honey and 1.5 tablespoons of salt. Hot liquid is poured over vegetables. Then comes the sterilization of the salad preparations.

Spicy zucchini

The appetizer is prepared quickly, without much effort. It is necessary to cut young fruits into circles. Separately prepare the marinade from vinegar, pepper, salt, sugar. Lightly fry the salted zucchini on both sides in vegetable oil. Then put it in the marinade and let it sit for a few minutes. Place in jars, sprinkle with chopped garlic. When the containers are filled, cover with lids and sterilize for up to 15-20 minutes. Tighten the jars and leave to cool.

Best before date

Pickled and salted foods cannot be stored for a long time. Over time, vegetables lose their flavor, become hard and tasteless. Lecho, caviar can be consumed longer, but not for a year or 2.

Storage rules

It is better to store canned squash in well-ventilated areas. At temperatures above 5 degrees Celsius they will begin to deteriorate and swell. It is better to put jars of caviar and salads in the refrigerator.