Marinated zucchini: TOP 11 best recipes for cooking for the winter

Zucchini marinated for the winter is very often used as an additional dish. There are a large number of different recipes that differ not only in their taste, but also in the variety of ingredients.

Features of pickling zucchini for the winter

Zucchini is often used for pickling. To get a delicious preparation for the winter, you must follow the features of canning:

• Young vegetables are used for pickling, it is necessary to harvest in a timely manner. On average, the vegetable ripens every 5 days.
• The peel may not be removed. However, without the peel, the workpiece will acquire additional tenderness and an attractive appearance.
• For the marinade, you must use vinegar or citric acid. Otherwise, the workpiece will be damaged.
• Before the processing process, the vegetable must be poured with cold water. This is necessary to reduce the amount of air in the can after twisting.
• Containers used for harvesting must be sterilized.

Marinated vegetables do not take long and can stand all winter long without losing their flavor.

How to choose the right vegetables?

In order for the zucchini to have a pleasant delicate taste, the following selection recommendations must be observed:

• zucchini shouldn't be small;
• vegetables less than 10 cm should not be pickled, as they do not yet have all the necessary taste qualities;
• the vegetable should not have rot and white bloom;
• zucchini should have a dense texture and a smooth surface.

When buying zucchini on the market, you need to pay attention to the appearance of the vegetable, sluggish zucchini are not used.

Preparing containers for the process

Properly prepared containers are the key to quality harvesting. Containers must be thoroughly washed with detergents. Banks must be rinsed several times in clean water. After the jars are dry, they must be dried and steamed or sun-baked.

Delicious zucchini recipes

Some types of recipes are most often used for delicious preparations for the winter.

The classic way "Lick your fingers"

Required Components:

• zucchini - 2 kilograms;
• pepper - 5 pieces;
• tomato - 5 pieces;
• garlic - 6 cloves;
• 2 chili;
• sugar - 100 grams;
• s alt - to taste;
• oil - half a glass;
• vinegar - 50 grams.

To close the zucchini, you need:

• Place tomatoes in boiling water. Tomatoes without skins are placed in a container, chopped peppers are also sent there. Everything is mixed with a blender.
• Kabaks are peeled and cut into cubes, added to the tomato mixture.
• Marinate chili in vinegar for a few minutes.
• Cook 15 minutes.
• Add spices, oil and garlic.
• Simmer for 30 minutes.
• Place the workpiece in sterilized jars.

Place in basement.

Simple recipe without sterilization

Components:

• zucchini - 2 kg;
• sugar - 100 grams;
• vinegar - 100 grams;
• s alt - 50 grams;
• bay leaf;
• allspice peas;
• garlic - 2 heads;
• dill.

In order to marinate, you must do the following:

• grind zucchini;
• put dill, bay leaf, peppercorns on the bottom of the container;
• put zucchini and pour boiling water, drain the liquid after a few minutes;
• add spices and pour the same brine that was boiled before.

Place in basement.

Important. The vegetable is cut into longitudinal strips. This method will make the workpiece crispy.

With mustard

Components:

• zucchini - 5 kilograms;
• onions - 2 pieces;
• garlic - 6 cloves;
• sugar - 700 grams;
• mustard seeds - 250 grams;
• vinegar - 2 cups;
• s alt - glass.

You must do the following:

• prepare the marinade, mix 5 liters of water and spices in a container;
• grind zucchini and place in jars;
• fill with boiled brine;
• drain water and add garlic with mustard seeds;
• pour brine over zucchini;
• 15 minutes to sterilize.

The dish will be completely ready in a few days. Can be used as an appetizer or side dish.

Bulgarian

It is necessary to close such a blank in liter jars.

Components:

• zucchini - 2.5 kilograms;
• bay leaf;
• peppercorns;
• dill;
• s alt to taste;
• vinegar - 100 grams.

For cooking you need:

• Boil 3 liters of water, add spices and 6 bay leaves, a bunch of dill (you can use dry);
• grind zucchini and place in marinade for 10 minutes;
• marinade drained, boiled and poured into containers with vegetables.

The blank has a unique taste and is stored in the basement for a long time. Also, this type of workpiece can be placed in the freezer, and then defrosted and consumed in winter.

With carrots

Components:

• zucchini - 1 kilo;
• carrot;
• s alt - to the taste of the cook;
• sugar - 2.5 teaspoons;
• allspice;
• carnation - 3 stars;
• bay leaf;
• vinegar is added to the taste of the cook;
• parsley.

Marine according to the following algorithm:

• grind zucchini;
• grind carrots on a grater;
• put a sprig of parsley, pepper, bay leaf, cloves on the bottom of the container;
• vegetables are mixed and placed in a jar;
• Bring half a liter of water to a boil and add the spices;
• vegetables are poured with brine and sterilized.

After sterilization, the container is rolled up and left for several hours.

With cucumbers

Components:

• 2 zucchini;
• 3 cucumbers;
• bay leaf;
• pepper;
• sugar - 5 tablespoons;
• s alt - 2 tablespoons;
• vinegar - half a glass.

You can prepare the blank according to the following recipe:

• vegetables cut into pieces and put in a liter jar;
• add spices to a liter of water and bring to a boil;
• pour brine over vegetables;
• drain liquid and add bay leaf and pepper;
• boil the brine, pour over and roll up.

The recipe is simple and takes no time.

Young marinated zucchini like mushrooms

Zucchini are crispy and taste like mushrooms.

Components:

• young vegetables - 1 kilo;
• carrots - 2 pieces;
• greens at your discretion;
• garlic - 3 cloves;
• s alt - 20 grams;
• granulated sugar - 50 grams;
• vegetable oil - 50 grams;
• vinegar - 50 grams;
• bay leaf;
• peppercorns.

The blank is prepared according to the following algorithm of actions:

• grind zucchini;
• Grate carrots, mix with zucchini;
• finely chop greens, mix with garlic, add to vegetables;
• add spices;
• pour oil and vinegar, bay leaf and pepper, leave for a few hours;
• spread the vegetables into jars and pour out the marinade that has formed;
• sterilize for 5 minutes.

Roll up with seaming key and leave under warm cover.

With chilli ketchup

Components:

• zucchini - 2 kilograms;
• ketchup;
• s alt - to taste;
• sugar - 100 grams;
• peppercorns;
• dill;
• vinegar - 1 cup.

Algorithm of actions:

• Chop zucchini. At the bottom of the container, place a sprig of dill, pepper, chopped vegetables on top.
• Make a marinade: boil 3 liters of water, add sugar, s alt, vinegar and 5 spoons of ketchup. Pour the zucchini and put on sterilization for 15 minutes.

The blank has an attractive appearance and interesting taste. The dish can be used as an addition to a side dish.

With tomato paste

Components:

• zucchini - 1;
• spice to taste;
• tomato paste - 2 tablespoons;
• vinegar - 50 grams;
• pepper, bay leaf.

Algorithm of actions:

• zucchini cut into pieces;
• mix tomato paste with half a liter of water, add spices to taste, bring to a boil and pour in vinegar;
• put the vegetable in a glass container, add pepper and bay leaf;
• fill with brine and roll up.

Marinating vegetables in this way does not take much time and allows you to get a delicate zucchini.

With tomatoes

Components:

• two tomatoes;
• garlic - 2 heads;
• zucchini - 2 pieces;
• tomato paste - 1 spoon;
• spice to taste.

It's easy to make a blank, you need to follow the following list of actions:

• zucchini cut into slices;
• chopped tomatoes;
• add oil to the pan and put the vegetables, fry for 10 minutes;
• add spices to taste and tomato paste;
• cook for 5 minutes;
• vegetables are laid out in jars and closed with lids.

It is necessary to store such a blank in the basement.

Red currant blank

This recipe has an unusual taste. For harvesting, prepare the ingredients:

• zucchini - 2 pieces;
• currant - 300 grams;
• spices - 2 tablespoons;
• dill - 2 sprigs;
• garlic - 2 cloves.

Cooking:

• cut vegetables and put in jars;
• a sprig of dill is laid on top;
• fill with solution for 2 minutes;
• add the garlic passed through the press;
• add a few tablespoons of currants;
• the container is filled with boiling water and left for 10 minutes, after which it is drained and s alt and sugar are added;
• brine should boil, after which the vegetables are poured using a screw cap, closed.

Cans are turned over and left to cool.

Nuances of conservation storage

After cooking, the blanks are placed in a cool place. The products are ready to eat and do not require further processing. Cans should be stored in a dry place, if the lid is not close enough to the can, you should not use such a product.

How much can you keep?

The storage period depends largely on the type of dish and its ingredients. A properly cooked vegetable can be stored for up to a year if the lid is not swollen on it. Zucchini is used for cooking various dishes and preserves. Pickled vegetables will become an appetizer not only on the festive table, but also diversify the daily menu.

Recommended