Zucchini preparations for the winter: 16 golden recipes for cooking at home

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

Features of harvesting zucchini for the winter

Zucchini has firmly entered our menu as the most useful and unusual vegetable in taste. It is hard to imagine a summer table without various pumpkin dishes. But even for the winter it is advised to prepare pickles from this vegetable.

You only need to choose the best fruits that have reached sizes of 10-15 centimeters. They should be milky ripe with tender flesh and no seeds. Then you can marinate them by cutting into rings. But even slightly overgrown fruits are used, having previously cleared the thick peel, and the core - from large seeds. In this case, pickle, s alt the product with slices or bars. For lecho, caviar is stewed with cubes of zucchini.

How to choose and prepare containers and vegetables

To get ready and start harvesting, you must not miss the time when the pumpkins have not yet outgrown. They should have soft, thin skins. When cut, juice comes out on the whitish pulp. Seeds are in their infancy or missing completely.

Before processing zucchini:

• cut off the stem area;
• for s alting, cut into thin circles 3-5 centimeters thick;
• for cooking caviar - finely diced.

Other vegetables are usually finely chopped or sliced as well.

It is better to cook s alted zucchini in 2-3-liter jars. But for caviar, lecho fit 0.5-0.7-liter. The container should be washed in such a way as to remove all contaminants. It is best to sterilize the jars in the oven at 150-180 degrees. But you can hold it over the steam for 20-30 minutes.

Methods of harvesting zucchini at home

Zucchini contains almost no acid, they taste bland. But if you combine them correctly with other vegetables, then the dishes will turn out spicy or spicy. To prepare sauces, salads, stew foods. And in the marinade, zucchini and tomatoes go well, replacing their relative, cucumber.

Even jam and compotes are made from tender squash pumpkins.

Classic recipe - "Lick your fingers"

Delicious spicy fruits are obtained if cooked according to this method. Zucchini is cleaned, weighed, taking 2 kilograms. To them you need:

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

Pumpkins are cut into cubes, the rest of the vegetables are chopped, passing through a meat grinder or blender. S alt the mass, pour sugar, vinegar into it, mix. To make puree, you need tomato juice. If you take a paste of tomatoes, 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 zucchini cubes into a container with a vegetable mixture and bring to readiness for 20 minutes. The hot appetizer is put into jars, sterilized and twisted.

Simple option without sterilization

Faster to make pickled zucchini without sterilization. For a 2-liter jar, take a kilogram of young fruits. You will also need to use greens with garlic.

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

Zucchini caviar with vinegar

To prepare a delicious snack, you will need not only squash fruits (3 kilograms). You should prepare ripe tomatoes, onion heads (0.5 kilograms), a pod of bell pepper, 4-6 cloves of garlic.First twist all vegetables except tomatoes. It is necessary to cook the mass for half an hour after boiling. Tomatoes are mashed with a blender, added to the main mass, boiled for another 30 minutes. Now you need vinegar (3 tablespoons), vegetable oil (half a glass), 4 tablespoons of sugar, and s alt - 2 times less. You can use finely chopped herbs, spices. After boiling for another 10 minutes, remove from heat and put in jars.

Korean

Korean recipes differ in their spicy taste, sharpness, and pleasant aroma. And you need to take 500 grams of zucchini, cucumbers, carrots and:

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

Distribute the spicy salad into jars so that the vegetables are covered with the released juice. Sterilization of the workpiece takes place in a water bath. It is necessary to close the jars with iron lids.

"Teschin language"

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, chopped in a blender. Now you need to season the sauce with 70 ml of vegetable oil, 100 grams of sugar, a tablespoon of s alt. First bring to a boil, then reduce the heat, leaving the sauce for 10 minutes. Now comes the turn of the bars of zucchini. They are boiled in the sauce for half an hour, stirring constantly.

When the salad is removed from the fire, pour 70 ml of vinegar into 9%. They fill jars with salad to the top, make rolls with iron lids.

Ajika from zucchini

Spicy lovers will love this recipe. For cooking, use for 3 kilograms of squash fruits:

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

All vegetables are cleaned, cut and chopped so that a homogeneous mass is obtained. Pour mashed potatoes into a saucepan with a thick bottom, cook until boiling. Then vegetable oil is added. Keep on fire for 40-50 minutes. Now you need 125 grams of sugar, 50 grams of s alt, 3 tablespoons of vinegar. Simmer for another 10 minutes.

With apples, carrots, peppers and tomatoes

Interesting ways of harvesting when using apples:

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

Fill containers with hot salad and then seal with lids.

Lecho recipe

Lecho salad is prepared in different ways, including with zucchini. Peppers are taken for 3 kilograms of young pumpkins - 700 grams. In cooking, you can not do without ripe tomatoes (1 kilogram), or tomato juice (1 liter), pasta (500 ml).

Pieces of zucchini, straws of pepper with a chopped garlic head are put in a saucepan, poured with juice or puree from mashed tomatoes.The mixture should boil, then the fire is reduced and kept for 30 minutes, stirring the vegetables regularly. It is necessary to stew with vegetable oil, a spoonful of vinegar, a glass of sugar, s alt in 2 tablespoons. You need to boil for 10-15 minutes. Fill the jars with the mixture, and it remains to roll them up.

Zucchini like milk mushrooms

It was not possible to prepare milk mushrooms for the winter, they can be replaced by zucchini. An enameled pan is prepared, on the bottom of which dill, parsley, bay leaf are laid out. Slices of zucchini are placed on top. Sprinkle everything with chopped head of garlic. Separately, a marinade is prepared from vegetable oil, apple cider vinegar (150 ml each), allspice and black pepper, cloves, s alt (1 tablespoon) and sugar (2 tablespoons). Pour zucchini with marinade and keep up to 6 hours.

Then the finished product is laid out in jars, sterilized, closed with iron lids.

With tomatoes

Jared zucchini looks beautiful with red tomatoes. Preparing pickled vegetables is easy:

• 2 kilograms of tomatoes and 1 kilogram of zucchini cut into pieces;
• straws - 5 pieces of bell pepper, and onion - cubes;
• grind greens;
• everything is laid out in jars in layers and poured with marinade.

Brine is traditionally prepared with vinegar, peppercorns, cloves, bay leaves.

For better preservation, lettuce can be sterilized.

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 components in a blender. In a heavy-bottomed bowl, stew the puree, stirring constantly. An hour later, you need mayonnaise (250 grams), s alt (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).Stew until tender.

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

Like pineapples

From pumpkins you can make a dessert that is indistinguishable from pineapples. For twisting, you need a kilogram of zucchini cut into pieces or mugs. Pour pineapple juice into a saucepan. Enough volume of 350-400 ml. 100 grams of sugar, half a teaspoon of citric acid are stirred in it. Dip zucchini in juice, bring to a boil, 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 when made with tomatoes, bell peppers. This recipe is offered to try young housewives. At the heart of the appetizer for 3 kilograms of pumpkins - 700 grams of sweet pepper pods. The twist with tomato sauce will be more fragrant. In a saucepan, where they put vegetable oil with a glass of sugar and 2 tablespoons of s alt, mix the sauce, a little less than a liter. Everyone is boiling. Finely chop or pass through a meat grinder with a large grate the main vegetables. The 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 of vinegar in the amount of 2 tablespoons.

With cucumbers and carrots

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

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

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

Shut up jars of salad after pasteurization.

With honey

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

Jared spices should contain garlic, pepper, mustard seeds, parsley. Stack mugs of zucchini, sprinkling with carrots. You can wrap pepper slices in thin slices of pumpkin and put the rolls in a jar.

Brine is made from 1 liter of water, 2 tablespoons of honey and 1.5 - s alt. Vegetables are poured with hot liquid. Then comes the sterilization of blanks with lettuce.

Spicy zucchini

Snack is prepared quickly, without much effort. It is necessary to cut the young fruits into circles. Separately, prepare the marinade from vinegar, pepper, s alt, sugar. Lightly fry the s alted zucchini on both sides in vegetable oil. Then dip into the marinade, holding for a few minutes. We put in jars, sprinkled with chopped garlic. When the containers are full, cover with lids and sterilize for up to 15-20 minutes. Twist the jars and leave to cool.

Expiration date

It is impossible to store pickled and s alted foods for a long time. Over time, vegetables lose their flavor, become hard, tasteless. Lecho, caviar can be consumed longer, but not a year or 2.

Storage rules

Canned squash is best stored in well-ventilated rooms. At temperatures above 5 degrees Celsius, they will begin to deteriorate, swell. It is better to put jars with caviar, salads in the refrigerator.

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