Zucchini with carrots for the winter: 7 pickling recipes at home

Zucchini is great for canning. It is a low-calorie product rich in potassium, iron and trace elements. The fiber of zucchini is well absorbed, unlike eggplant, it does not burden the digestive organs. In combination with carrots, it is enriched with carotene. With proper preparation, most of the vitamins and valuable substances are preserved. Consider the best preparations of zucchini with carrots for the winter, the right recipes and shelf life.

Principles of harvesting zucchini with carrots

Pulp of zucchini in its pure form has a weak taste, which is characterized as the taste of fresh herbs with a slight sweetness.By adding carrots, onions, herbs, other vegetables and spices, zucchini dishes are given any desired taste - mushrooms, tomatoes and onions, garlic. The longer the mixed composition is infused, the more aromatic the dish.

Types of zucchini with carrots include pickled vegetables, salad snacks with vegetable oil, sweet pepper lecho. The main condition is that the zucchini pulp boils quickly, it cannot be cooked for a long time, and carrots remain dense and require longer cooking to soften.

Important! Before you start canning, decide what degree of hardness you want the vegetables to be.

How to choose and prepare vegetables?

Zucchini should be chosen at medium maturity so that the flesh is not too soft and has not yet become very hard. Hybrid zucchini and zucchini usually do not have seeds and an air chamber inside - these are the best fruits for preservation.

Zucchini is thoroughly washed, dried with a cloth. The skin is cut off; in young zucchini, the skin can not be cut off. In varietal vegetables with seeds inside, the core is cut out to a dense, homogeneous inner part. Depending on the type of conservation, zucchini is cut into cubes, sticks or straws.

It is advisable to take young carrots for conservation, not too large. It is thoroughly washed with a brush, the thin skin is peeled off, cut into small strips, circles, sticks or tinder on a grater.

Preparation of containers

The best containers are glass jars with screw caps. The containers are thoroughly washed in a solution of baking soda, then under running water, and sterilized in a water bath for 10-15 minutes. Lids are washed with soda, boiled for 2-3 minutes.

Glassware can be sterilized in a microwave oven. They take 2-3 cans of 0.5-0.7 liters each, pour 2-3 centimeters of water each and turn on the microwave oven to the maximum mode. Sterilization time - 5-7 minutes.

Best Recipes

We bring to your attention the best recipes for delicious zucchini prepared for the winter with carrots that will be stored for a long time. They can be served with meat dishes, poultry, they will be an excellent ingredient in the lenten menu, for example, with potato and beet cutlets.

An old recipe with onions, zucchini and carrots "You will lick your fingers"

The essence of this recipe is that all vegetables are stewed in a frying pan, then laid out in jars, sterilized and rolled up. Zucchini are very tasty, in winter this twist is good to add to stew with potatoes and beef.

Product set:

1. Zucchini - 2 kilograms.
2. Carrots - 6 pieces.
3. Onion - 1 kilo.
4. Garlic - 1 whole turnip.
5. Vegetable oil - 30 grams.
6. Acetic acid at a dilution of 9% - 70 milliliters.
7. Cooking s alt - 60 grams.
8. Sugar - 50 grams.
9. Black peppercorns - 5-6 pieces.
10. Spices - cloves, laurel leaves, cilantro - optional.

Heat sunflower or olive seed oil in a pan, chop the zucchini into cubes, simmer for 5-7 minutes, transfer to another kitchen utensil. Cut the onion into half rings, chop the carrots, simmer together in a pan until golden yellow.

Combine vegetables, add spices, peppercorns, crushed garlic, s alt and sugar. Simmer for 10 minutes, at the end pour in a solution of acetic acid. Pour the hot mixture into jars, cover with lids and sterilize in a large pot of boiling water for 10 minutes. Then cork the containers, check the tightness of the glass containers, place in a blanket and allow to cool gradually.

No sterilization

Canned zucchini with carrots and onions can be prepared for the winter without using sterilization. You will need the same products as in the previous recipe.

Vegetables are cut into cubes, onions - into half rings, put in a saucepan with a thick bottom, vegetable oil is added and simmered for 20 minutes in the juice provided by chopped zucchini. Finely ground garlic and vinegar are added 5 minutes before the end of cooking. The hot appetizer is laid out in prepared containers, corked with lids, warmed during the day.

With garlic

Grated or blended zucchini with carrots and garlic is a great appetizer for the winter, it can be eaten as sandwiches with caviar spread on bread or on its own.

Product set:

1. Zucchini - 2 kilograms.
2. Carrots - 5-6 pieces.
3. Onions - 3-4 heads.
4. Garlic - 1-2 heads.
5. Tomato paste thick - 1 tablespoon.
6. Dill, parsley, cilantro - 1 bunch each.
7. Coarse table s alt - 60 grams.
8. Sugar - 25 grams.
9. Vegetable oil - 2 tablespoons.
10. Black peppercorns - 5-6 pieces.
11. Acetic acid 9% - 30 grams.
12. Laurel leaf - 2-3 pieces.

Chop zucchini, carrots, onions and garlic finely. Stew a mixture of vegetables in a saucepan with a thick bottom or a cauldron for 40 minutes until smooth, at the end season the vegetable stew with tomato paste, herbs and acetic acid. Distribute caviar in glass vessels, roll up, warm during the day.

With celery

Good crispy zucchini marinated with carrots and celery.

Product set:

1. Zucchini - 2 kilograms.
2. Carrot roots - 5-6 pieces.
3. Stalked celery - 3 pieces.
4. Bay leaf - 3 pieces.
5. Garlic - 3-4 cloves.
6. Dill inflorescences, cherry and horseradish leaves - a few each.
7. Coarse table s alt - 60 grams per 1 liter of water.
8. Sugar - 30 grams.
9. Vinegar Essence 70% - 1 teaspoon.

Cover the bottom of the jars with dill leaves and inflorescences, fill the container with zucchini, cut into large pieces, carrots, cut into 3-4 parts, celery petioles 2-3 centimeters long. Pour boiling brine over the jars, cover with lids, sterilize for 6-7 minutes so that the vegetable slices remain firm. Seal the jars, leave covered for 24 hours.

With rice

Zucchini with rice can be the basis for instant risotto or a standalone dish.

Product set:

1. Zucchini - 4 pieces.
2. Rice round grain - 300 grams.
3. Onion - 2-3 pieces.
4. Tomato paste thick - 2 tablespoons.
5. Laurel leaf - 2-3 pieces.
6. Vegetable oil - 20 grams.

Saute onion in seed oil, add washed rice and diced zucchini. Simmer the mixture over low heat until the rice is cooked, adding water if necessary. At the end, s alt to taste, add tomato paste, lavrushka, arrange in jars, roll up, let cool in a warmed form. After complete cooling, the workpiece is stored in the refrigerator.

With sweet pepper

Marinade is prepared in the same way as for zucchini with celery. Sweet peppers are cut into large slices and mixed with carrots and zucchini.

Korean

Zucchini and carrots are rubbed on a grater, specially designed for chopping products into long straws, as for Korean salads.

Product set:

1. Zucchini - 3 pieces.
2. Carrot roots - 5-6 pieces.
3. Onion - 3 pieces.
4. Garlic - 2-3 cloves.
5. Crushed red pepper - 1 teaspoon.
6. Vegetable oil - 2 tbsp.
7. S alt - 2 teaspoons.
8. Vinegar 9% - 2 tablespoons.

The onion is finely chopped, the garlic is rubbed. Move the chopped vegetables, add s alt, red pepper, sunflower or olive seed oil and vinegar. Pack the mixture in jars, close the lids. This salad preserves all the vitamins.

How to properly store blanks?

Preservations without additional disinfection by sterilization and the addition of vinegar must be stored in the refrigerator for no more than a month. Spins that have undergone full heat treatment are stored in the basement for up to 1 year.

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