Zucchini with cabbage for the winter: recipes and 8 ways to cook blanks

When harvesting zucchini for the winter, you should study canning recipes with cabbage, peppers and carrots. Properly selected and prepared vegetables will give excellent results in seamings that can be stocked up for the whole winter. The finished product, prepared with or without sterilization, must comply with storage regulations, then the possibility of bombing is excluded.

Zucchini with cabbage for the winter - deliciousness and pride of the hostess

Such a preparation is universal, it is used as a snack, an addition to potato dishes and even for cooking hot dishes.

What you need to prepare a classic blank

For a liter jar you will need:

• 400 grams of zucchini;
• 300 grams of cabbage;
• large clove of garlic;
• dill sprig;
• a teaspoon of s alt;
• as much sugar;
• a dessert spoon of vinegar.

How to choose and prepare the main ingredients

Zucchini is chosen by young, washed, cut into rings. Cabbage without a stalk is chopped into squares. The peeled garlic is cut in half, the greens are washed, and allowed to dry.

Step by step cooking

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

Other recipes

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

Salad of zucchini and cabbage with sterilization

The appetizer is easy to prepare, but it will take a little time for the sterilization process.

Required products:

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

Ingredients per 0.5 liter jar:

• tablespoon of vinegar;
• 0.5 teaspoon s alt;
• twice as much sugar;
• a tablespoon of butter.

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

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

Fill a third of the jar with cabbage, then put the zucchini. Top with s alt and sugar, pour in oil with vinegar, boiling water. Cover the workpiece with a lid, put in a container with hot water, after covering the bottom of the pan with a cloth. After boiling, the salad is sterilized over low heat for ten minutes.

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

No sterilization

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

Ingredients:

• kilogram of zucchini;
• the same amount of tomato;
• one kilogram of cabbage, carrots;
• half a kilo of onions;
• glass of butter;
• half a glass of vinegar;
• 2 tablespoons of s alt;
• sugar - half as much.

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

Salad with carrots

The blank is made according to the recipe with sterilization. The difference lies in the fact that cabbage, carrots and zucchini are put in jars in equal amounts.

With zucchini, cabbage, sweet peppers and tomatoes

An original salad with a pleasant aroma and delicious taste will please the household.

You will need the following products:

• kilogram 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;
• tablespoon of tomato paste;
• 250 milliliters of oil;
• 1.5 tablespoons of s alt;
• twice as much sugar;
• 2 teaspoons of vinegar.

The carrots are grated coarsely, the tomatoes are cut into cubes, the rest of the vegetables are chopped into cubes. Everything is mixed, sprinkled with s alt, sugar, poured with oil. The salad is insisted for three hours, after which it is stewed for twenty minutes, stirring occasionally. Tomato paste, chopped garlic are added to stewed vegetables, cooked for another twenty minutes. Pour in vinegar, mix. Lettuce is distributed in sterile jars, corked.

Marinated zucchini with cauliflower

Delicious and he althy vegetables can be easily prepared for future use.

Ingredients:

• kg of cauliflower;
• as many zucchini;
• 2 sweet peppers;
• two carrots;
• garlic head;
• dill, horseradish leaves;
• liter of spring water;
• tablespoon of s alt;
• twice as much sugar;
• 0.5 shots of vinegar 6%.

Cauliflower is sorted into inflorescences, boiled for two minutes, drained. Courgettes are cut into barrels, peppers - into quarters, carrots - into circles. Greens, garlic, prepared vegetables are laid out at the bottom of the sterilized container.

The contents of the jar are poured with boiling water, heated for 20 minutes. After the liquid is poured into a container, s alt with sugar, vinegar are added. Assorted vegetables are poured with boiling marinade, corked.

Korean winter recipe

A classic Korean carrot seasoning recipe.

To get two liters of finished product:

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

Prepared zucchini and carrots are rubbed into strips, pepper and onion are also cut, garlic is crushed, the rest of the ingredients are added, mixed. Leave covered for two hours.

The snack is distributed in steamed half-liter jars, sterilized for 15 minutes, screwed down, covered until cool.

Spicy salad

Quick, sharp harvesting for future use.

You will need:

• kilogram of zucchini;
• large onion;
• medium carrot;
• hot pepper;
• half a glass of vinegar and oil each;
• tablespoon of s alt;
• twice as much sugar and coriander.

Vegetables are cut into strips, all products are mixed, boiled for 20 minutes. Spread out in sterile containers, clog, cool under a fur coat.

Lick Your Fingers Recipe

The speci alty of this recipe is the soy sauce.

Products:

• 0.5 kilograms of zucchini;
• 1 each onion, carrot, sweet pepper;
• 3 cloves of garlic;
• a coffee spoon of s alt and pepper;
• double servings of coriander and mustard seeds;
• 2 tablespoons each of soy sauce and vinegar;
• sugar - half as much;
• glass of butter.

Cut the zucchini into thin circles, the rest of the vegetables into strips, mix all the products on the list, preheating the oil. After half an hour of infusion, the appetizer, along with the marinade, is laid out in a sterile container, sterilized for 15 minutes. Roll up, cover until cool.

Rules and terms of storage

An appetizer prepared in compliance with all the rules, namely, sterile processing of containers, well-washed vegetables, hermetically 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.

Which side dishes to serve with

The blank is better suited to fried or boiled potatoes, mashed potatoes, pasta. Also, zucchini with cabbage can be offered with meat or just like that.

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