Zucchini for the winter: quick recipes for the winter you will lick your fingers

Every family has favorite recipes for canning zucchini and zucchini, cucumbers and tomatoes, peppers and squash for the winter. But it never hurts to diversify the usual twists and find out faster, tasty or unusual variations. Such a versatile vegetable as zucchini is a good field for experiments, because when canning it goes well with other products and many spices.

Principles of harvesting zucchini for the winter

At the time of harvest, the most important question is how to store the fruits and keep them as long as possible. Conservation is the safe bet.Zucchini is harvested separately or in combination with other vegetables. The platter, made with the tastes of all lovers of pickled delicacies, will allow the hostess to open one jar of different vegetables instead of several.

How to choose and prepare vegetables

For preparations, choose young vegetables no longer than 10-12 cm long. They should not be stored for more than two days, but washed immediately before cooking. The skin of this zucchini relative is so delicate that it is not necessary to cut it off, only the tips are removed from the fruit. Depending on the recipe, the blanks are cut lengthwise or across into pieces of the desired size.

Preparing containers for the start of the process

Jars, in which vegetable salads will be stored, are pre-cleaned with soda, removing all visible and imperceptible dirt. Then washed with plenty of water. To keep twists longer, containers and lids are pre-sterilized.

The best ways to cook zucchini for the winter

There are a great many recipes for twists, you can pick up any one you like, depending on your preferences. Fans of spicy food will take note of the options with the addition of hot chili, experimenters will try to introduce unusual spices, and those with a sweet tooth will be interested in a honey snack.

Classic Finger Licking Recipe

To preserve pickled vegetables according to the classic recipe, they are cut into rings half a centimeter thick. Combined pieces of yellow and green shades of different varieties look especially bright and elegant, but if there is only one type in the garden, this will not spoil the taste of the workpiece at all.

Zucchini delicacy will be obtained by using components:

• zucchini - kilo;
• water - 250 ml;
• black peppercorns - 5 pcs;
• s alt - tablespoon;
• dill - umbrella;
• parsley - bunch;
• bay leaf - 1 pc.;
• sugar - 100g

The twist is preserved as follows:

• Combine zucchini and chopped greens.
• Boil the liquid and other components until the crystals dissolve.
• The container with cuttings is filled with a solution for half an hour to extract the juice.
• The workpiece is packaged and filled with prepared liquid.
• Sterilize jars for 20 minutes, seal.

Quick and delicious recipe without sterilization

A wonderful twist is prepared by a quick method. Zucchini canned in this way should be kept refrigerated.

The twist is made from the following components:

• zucchini - 1 kilo;
• vinegar - 200 ml;
• water - liter;
• sugar - 50 g;
• bay leaf by number of cans.

Store a treat, do the following:

• The bottom layer is placed with a bay leaf, the container is filled to the top with zucchini cut into large pieces.
• Boil water, vinegar and sugar until the crystals dissolve.
• Fill the container with hot solution and seal.

With cucumbers

Preserving several types of food in one container not only makes it possible to achieve interesting taste effects, but also allows you to please lovers of different vegetables at the same time. Relatives of zucchini and greens are perfectly combined with each other. Vegetables ripen in one period, so it is convenient to harvest them together.

Assorted are prepared from the following components:

• zucchini - 3 pieces;
• cucumbers - 2 pieces;
• pepper - 9 peas;
• horseradish - 2 sheets;
• dill - umbrella on a jar;
• s alt - tablespoon;
• sugar - tablespoon;
• water - glass;
• garlic - 4 cloves;
• vinegar - half a cup.

Assorted is prepared as follows:

• Put greens in the bottom layer.
• Vegetables cut into slices are packed tightly in a container.
• Cook a solution of water with spices by boiling it.
• Pour the vegetable mixture with boiling liquid for 3 minutes, pour back into the ladle.
• Reheat the water, pour vegetables for 3 minutes, pour into the ladle again.
• Garlic is placed on the zucchini.
• The liquid is boiled again, vinegar is added, distributed in jars.
• The container is sterilized, rolled up.

Zucchini caviar

Zucchini caviar is a traditional favorite snack for everyone. It is also easy to prepare such a twist from zucchini. A variety of vegetables give a rich rich taste.

An excellent snack will come from the following ingredients:

• zucchini - kilo;
• bell pepper - 1 pc.;
• garlic - 2 prongs;
• tomatoes - 300 g;
• onion - 2 pcs.;
• carrots - 2 pieces;
• vegetable oil - 80 ml;
• s alt - a third of a tablespoon;
• sugar - a third of a tablespoon;
• fresh chili - optional third of the pod;
• cilantro, dill, parsley - to taste;
• red ground pepper - a pinch.

Step by step instructions:

• Zucchini and sweet peppers are finely chopped, carrots are tinder, onions are chopped by hand or with a blender, tomatoes are rubbed, freeing from the peel.
• Carrots are stewed in oil for 5 minutes, put in a separate bowl.
• Simmer zucchini and bell pepper for 3 minutes in the same pan, set aside.
• Sauté onions for 3 minutes.
• Vegetables are combined and chopped with a blender or meat grinder.
• The tomato mass is boiled for 10 minutes.
• Tomatoes are mixed with other chopped vegetables, boiled until thickened for a quarter of an hour.
• Introduce s alt, sugar, spices, stir until dissolved.
• Greens, hot chili and garlic are crushed and added to caviar.
• Packed, sterilized for 40 minutes, corked.

With cabbage

Delightful appetizer will be appropriate both at a family dinner and on a festive table. Combining simple affordable products is not a bad idea.

To spin you will need:

• zucchini - kilo;
• cabbage - half a head;
• garlic - 4 cloves;
• vinegar - one and a half tablespoons;
• s alt - half a teaspoon;
• sunflower oil - tablespoon;
• sugar - teaspoon;
• bay leaf - one per jar;
• allspice - to taste;
• dill - 1 bunch.

Cabbage appetizer is prepared like this:

• The components are placed in layers in a container as follows: garlic, dill, bay leaf, allspice are placed below; the middle layer up to the height of a third of the container consists of coarsely chopped cabbage; the jar is filled to the top with thin circles of zucchini.
• The rest of the components are distributed in containers.
• Pour the blanks with boiling water.
• Sterilize and roll up jars.

With tomatoes and squash

With a variety of vegetables in the garden, they try to experiment, making different combinations. Zucchini, squash and tomatoes canned together are interestingly combined, which are complemented by carrots and cucumbers. Ingredients vary based on ingredient availability and taster preferences.

The twist is made from:

• zucchini - 1 piece;
• squash - 2 pcs;
• tomatoes - 2 pcs.;
• cucumbers - 2 pieces;
• medium-sized carrots - 1 pc.;
• garlic - 2 cloves;
• dill - 1 umbrella per jar;
• currant leaf - 4 pcs. in a jar;
• cherry leaf - 4 pcs. in a jar;
• bay leaf - 1 pc. per jar;
• vinegar - 2 tablespoons per jar;
• cloves - 2 pcs. per jar;
• pepper mix - to taste;
• water - liter;
• cinnamon - a pinch;
• sugar - 4 tablespoons;
• s alt - 2 tablespoons.

Preservation method:

• Place greens and garlic down, densely stuff mixed with vegetables.
• Pour boiling water for 10 minutes.
• The first unnecessary water is poured out, boiling water is poured again for 10 minutes.
• The second water is poured into a ladle and boiled with sugar and s alt.
• Spices, vinegar are introduced into the cut and poured with liquid up to the neck.
• The container is rolled up, turned over.

Preservation storage rules

Sterilized preservation is well stored if the blanks were made according to all the rules. Stocks should not be placed near batteries, exposed to frost and direct sunlight. Any dark cool place is suitable for twists: whether it is a pantry in an apartment or an underground in a country house.

Eat prepared pickled vegetables should be within two years. At the same time, jars are immediately thrown away if the lids are swollen, the brine is cloudy, or the vegetables have changed color. Ideally, do not make more blanks than you plan to use during the winter, updating stocks every season.

Recipes for pickles stored for the winter, everyone chooses to their taste, for zucchini there are many traditional and original options. Properly done conservation will bring summer memories throughout the cold season.

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