Marinated zucchini with tomatoes: recipes for winter preparations with photos

Purchased vegetables in winter are noticeably different in taste and quality from summer ones. You can save all the useful properties of products with the help of preservation. One of the popular recipes is marinated zucchini with tomatoes. This eye-catching appetizer will go well with any dinner and will fit perfectly into the holiday menu.

Is it possible to pickle zucchini with tomatoes for the winter

For long-term and high-quality storage of zucchini with tomatoes, you must follow these rules:

Zucchini should be cut into pieces and blanched for five minutes.
When choosing tomatoes, give preference to elastic, fleshy and ripe fruits.
Small zucchini and cherry tomatoes are perfect for a liter jar.
There should not be a sharp change in temperature in the place where canned vegetables are stored.
Tomatoes must be chosen in the same size.
When adding additional ingredients like carrots and cucumbers to the salad, medium-sized fruits should be preferred. Cucumbers stored after picking from the beds for 2-3 days are poured with water for 5 hours.

Give a salad an unusual and attractive look by adding bright vegetables like carrots, chili peppers, green onions, cucumbers, eggplants.

Preparation of containers and vegetables

It is recommended to use tomatoes of the same size and variety, otherwise large ones may not be s alted. The color must also be the same. The best variety for snacks are cream and cherry. They are compact, fit in any container and have excellent taste.

Tomatoes should be elastic, whole, without cracks and spots, otherwise juice or pulp will flow out. Do not oversaturate the dish with spices - this will worsen the perception of taste.

Glass containers are cleaned of dirt, washed in soapy water, rinsed with warm water. For quick s alting, vegetables are poured with boiling water and closed with ordinary plastic lids. With the quick pickling method, jars are not sterilized and are not clogged with airtight lids.

How to cook tomatoes with zucchini

Delicate squash pulp is not subjected to long-term processing. It can be preserved as an independent dish or supplemented with other ingredients.

For pickling, stock up on zucchini, tomatoes, parsley, dill, garlic, chili peppers and black ground, horseradish, s alt, sugar. First of all, zucchini are laid, then the rest of the vegetables and seasonings. The contents of the jar are poured with boiling marinade.

Easy recipe

The preparation prepared according to this recipe can be stored in the refrigerator for up to 1-1.5 months. For marinating you will need:

1.5 kg zucchini;
1.5 kg tomatoes;
1 liter of water;
2 tbsp. l. s alt;
4 tbsp. l. sugar;
4 tbsp. l. vinegar essence;
a few peppercorns and cloves.

How to cook:

Zucchini is washed, cut into slices, cutting out the seed core - this will prevent seed germination and the formation of bitterness in a s alted twist.
Tomatoes are washed, inserted into zucchini rings, put in a container. They put a pot of water on the fire, boil it, pour it into a container.
After 10 minutes, pour the marinade into the pan, boil again and pour back into the jar. The manipulation is repeated several more times.
Next comes the turn of sugar, s alt, spices, vinegar. The salad is finally poured with brine, sent for sterilization and hermetically sealed.

After rolling, the twist is turned over and sent under a warm blanket for several days.

No sterilization

For those who do not like to spend time on sterilization, the following cooking option is suitable. To prepare a salad, you need to stock up:

zucchini 1.6 kg;
tomatoes 1.6 kg;
parsley and dill 1 bunch each;
4 garlic cloves;
s alt, sugar 3 tbsp. l.;
acetic acid 6 tbsp. l.;
bay leaves and a few peppercorns.

Cooking steps:

Vegetables are washed and cleaned. Zucchini is cut into circles 10 mm thick, poured with water for several hours.
The bottom of the sterilized container is covered with parsley, dill, bay leaf, pepper, pressed garlic.
Next comes the turn of tomatoes and zucchini, after which they are poured with boiling water.
After half an hour, return the water to the pan, add sugar and s alt, boil, remove from heat and add vinegar essence.
The brine is poured back into the container, rolled up.

Add horseradish, cherry and currant leaves for a spicy twist.

Pepper variant

Salad goes well with other vegetables like sweet peppers. For cooking you will need:

1 liter of water;
1 bay leaf;
1.8 kg zucchini;
10 pcs. cherry and currant leaves;
4 pcs sweet, a few peas of allspice and black pepper;
1 bunch dill;
3 tbsp. l. s alt and sugar;
100 ml acetic acid.

Process technology:

Vegetables are washed, cleaned. Courgettes are cut into rings 1.5 cm thick. Sweet peppers are cut into quarters.
The bottom of the container is covered with spices, herbs, zucchini, peppers.
Water is boiled in a saucepan, s alt is dissolved, vinegar is added, a jar is poured.

The containers are sterilized for half an hour on low heat, after which they are rolled up.

Colorful assortment for winter

You can make the preparation bright and unusual by adding other ingredients to tomatoes and zucchini.

What you need:

1 kg cherry;
500 g zucchini;
500g cucumbers;
1 bunch of dill and parsley;
horseradish 2 pcs;
half of chili, allspice and black pepper, a few peas each;
5 garlic cloves;
1.5 liters of water;
2 tbsp. l. s alt and sugar;
40-50ml vinegar essence.

How to:

Washed, peeled, chopped vegetables are placed in a jar, spices and herbs are added.
Boil water in a saucepan, pour into containers, cover with lids. Drain the marinade, add vinegar, boil and pour back into the bottle.
Seal jars tightly.

Turn the container over, send under a warm blanket.

Storage rules for the finished product

Storage containers should be compact, the room should be cold, well ventilated. It can be a room like a cellar, pantry or basement. In the refrigerator, the spin is stored no longer than 30-40 days.