7 delicious recipes for pickling zucchini and carrots for the winter

Zucchini is great for canning. It is a low-calorie product, rich in potassium, iron and microelements. The fiber in zucchini is well absorbed, unlike eggplants, and does not put a strain on the digestive organs. In combination with carrots it is enriched with carotene. When properly prepared, most of the vitamins and valuable substances are preserved. Let's look at the best zucchini and carrot preparations for the winter, the correct recipes and shelf life.

Principles for preparing zucchini and carrots

Pure zucchini pulp has a weak taste, which is characterized as the taste of fresh greens with a slight sweetness. By adding carrots, onions, herbs, other vegetables and spices, zucchini dishes are given any desired taste - mushrooms, tomato and onion, garlic. The longer the mixed composition is infused, the more aromatic the dish.

Types of zucchini and carrot preparations include pickled vegetables, salad appetizers with vegetable oil, and lecho with sweet pepper. The main condition is that the zucchini pulp boils quickly and cannot be cooked for a long time, while the carrots remain dense and require longer cooking to soften.

Important! Before you start canning, decide what degree of hardness you want the vegetables to have.

How to choose and prepare vegetables?

Zucchini should be selected at a medium level of maturity so that the flesh is not too soft and has not yet become very hard. Hybrid zucchini and zucchini, as a rule, do not have seeds or an air chamber inside - these are the best fruits for canning.

Wash the zucchini thoroughly and dry it with a cloth. The skin is cut off; the skin of young zucchini may not be cut off. For varietal vegetables with seeds inside, the core is cut out to a dense, homogeneous interior. Depending on the type of preservation, zucchini is cut into cubes, bars or strips.

It is advisable to take carrots for preservation that are young and not too large. It is thoroughly washed with a brush, the thin skin is peeled off, cut into small strips, circles, cubes or grated.

Preparing containers

The best containers are glass jars with screw caps. The containers are thoroughly washed in a baking soda solution, then under running water, and sterilized in a water bath for 10-15 minutes. Wash the lids with soda and boil for 2-3 minutes.

Glassware can be sterilized in a microwave oven. Take 2-3 cans of 0.5-0.7 liters, pour 2-3 centimeters of water and turn on the microwave oven to maximum mode. Sterilization time is 5-7 minutes.

Best Recipes

We bring to your attention the best recipes for delicious winter zucchini with carrots that will be stored for a long time. They can be served with meat and poultry dishes; they will be an excellent ingredient in a Lenten menu, for example, with potato and beetroot cutlets.

An old recipe with onions, zucchini and carrots “You will lick your fingers”

The essence of this recipe is that all the vegetables are simmered in a frying pan, then placed in jars, sterilized and rolled up. Zucchini turns out very tasty; in winter, this twist is good to add to stews with potatoes and beef.

Product set:

1. Zucchini – 2 kilograms.
2. Carrots – 6 pieces.
3. Onions – 1 kilogram.
4. Garlic – 1 whole turnip.
5. Vegetable oil – 30 grams.
6. Acetic acid diluted 9% - 70 milliliters.
7. Table salt – 60 grams.
8. Granulated sugar – 50 grams.
9. Black peppercorns - 5-6 pieces.
10. Spices – cloves, laurel leaves, cilantro – optional.

Heat sunflower or olive seed oil in a frying pan, chop the zucchini into cubes, simmer for 5-7 minutes, transfer to another kitchen utensil. Cut the onion into half rings, chop the carrots, and simmer together in a frying pan until golden yellow.

Combine vegetables, add spices, peppercorns, crushed garlic, salt and sugar.Simmer for 10 minutes, at the end add acetic acid solution. Place the hot mixture into jars, cover with lids and sterilize in a large saucepan of boiling water for 10 minutes. Then seal the containers, check the tightness of the glass containers, place them in a blanket and let them cool gradually.

Without sterilization

Canned zucchini with carrots and onions can be prepared for the winter without using sterilization. You will need the same products as in the previous recipe.

Vegetables are cut into cubes, onions into half rings, placed in a saucepan with a thick bottom, vegetable oil is added and simmered for 20 minutes in the juice provided by chopped zucchini. 5 minutes before the end of cooking, add finely ground garlic and vinegar. The hot appetizer is placed in prepared containers, sealed with lids, and warmed for 24 hours.

With garlic

Shredded zucchini with carrots and garlic on a grater or in a food processor is an excellent winter snack; it can be eaten as sandwiches with caviar spread on bread or on its own.

Product set:

1. Zucchini – 2 kilograms.
2. Carrots – 5-6 pieces.
3. Onions – 3-4 heads.
4. Garlic – 1-2 heads.
5. Thick tomato paste - 1 tablespoon.
6. Dill, parsley, cilantro - 1 bunch each.
7. Coarse table salt – 60 grams.
8. Granulated sugar – 25 grams.
9. Vegetable oil – 2 tablespoons.
10. Black peppercorns – 5-6 pieces.
11. Acetic acid 9% – 30 grams.
12. Laurel leaf – 2-3 pieces.

Finely chop the zucchini, carrots, onions and garlic. Simmer the mixture of vegetables in a thick-bottomed saucepan or cauldron for 40 minutes until smooth; at the end, season the vegetable stew with tomato paste, herbs and acetic acid. Distribute the caviar into glass vessels, roll up, and warm for 24 hours.

With celery

Crispy zucchini marinated with carrots and celery is good.

Product set:

1. Zucchini – 2 kilograms.
2. Carrot root vegetables - 5-6 pieces.
3. Petiole celery – 3 pieces.
4. Bay leaf – 3 pieces.
5. Garlic – 3-4 cloves.
6. Dill inflorescences, cherry and horseradish leaves - several pieces each.
7. Coarse table salt - 60 grams per 1 liter of water.
8. Granulated sugar – 30 grams.
9. Vinegar essence 70% – 1 teaspoon.

Cover the bottom of the jars with leaves and inflorescences of dill, fill the container with zucchini, cut into large pieces, carrots, cut into 3-4 pieces, celery stalks 2-3 centimeters long. Fill the jars with boiling brine, cover with lids, and sterilize for 6-7 minutes so that the vegetable slices remain hard. Seal the jars and leave them covered for 24 hours.

With rice

Preparing zucchini with rice can be the basis for a quick cooking risotto or an independent dish.

Product set:

1. Zucchini – 4 pieces.
2. Short grain rice – 300 grams.
3. Onions – 2-3 pieces.
4. Thick tomato paste - 2 tablespoons.
5. Laurel leaf – 2-3 pieces.
6. Vegetable oil – 20 grams.

Saute onion in seed oil, add washed rice and diced zucchini. Simmer the mixture over low heat until the rice is cooked, adding water if necessary. At the end, add salt to taste, add tomato paste, bay leaves, put into jars, roll up, and let cool in a warm place. After complete cooling, the workpiece is stored in the refrigerator.

With sweet pepper

The marinade is prepared in the same way as for zucchini with celery. Sweet peppers are cut into large slices and mixed with carrots and zucchini.

In Korean

Zucchini and carrots are grated on a grater specially designed for chopping food into long strips, as for Korean salads.

Product set:

1. Zucchini – 3 pieces.
2. Carrot root vegetables - 5-6 pieces.
3. Onions – 3 pieces.
4. Garlic – 2-3 cloves.
5. Ground red pepper – 1 teaspoon.
6. Vegetable oil – 2 tablespoons.
7. Salt – 2 teaspoons.
8. Vinegar 9% - 2 tablespoons.

Finely chop the onion and grind the garlic. Move the chopped vegetables, add salt, red pepper, sunflower or olive seed oil and vinegar. Pack the mixture into jars and close the lids. This salad preserves all the vitamins.

How to properly store workpieces?

Canned food without additional disinfection by sterilization and adding vinegar must be stored in the refrigerator for no more than a month. Twists that have undergone complete heat treatment are stored in the basement for up to 1 year.