Yurcha from zucchini for the winter: step by step recipes with photos and videos

A good harvest of zucchini is an occasion to make different preparations that can be enjoyed throughout the winter. Yurcha from zucchini for the winter is prepared very simply and stored for several months, you just need the jars to stand in a cool place.

Easy recipe

For cooking, you can use a slow cooker to preserve as many vitamins as possible, but if a kitchen appliance is not available, a regular saucepan will do.

Zucchini snack in any case will be appetizing and he althy. Housewives speak differently about tomato paste: some like it, some don't.

You can make two versions of the appetizer to compare and understand what family members like best.

Yurchi food set:

• zucchini or white zucchini - 3 kg;
• pepper orange Bulgarian - 1 kg;
• cream tomatoes - 1 kg;
• vinegar 6% - 100 ml;
• large heads of garlic - 170 - 220 g;
• granulated sugar - 210 g;
• s alt - 90 - 95 g;
• lean oil - 350 - 400 ml;
• fresh parsley - 3 bunches;
• spicy capsicum - to taste.

Step-by-step cooking of vegetables:

1. Rinse parsley and tomatoes in cool water, dry.
2. Trim the tough stems of the parsley.
3. Peel the garlic and disassemble into cloves.
4. Cut the tomatoes into small pieces and grind in a meat grinder using a nozzle with large holes.
5. Chop parsley and garlic in a blender or also scroll through a meat grinder.
6. Like other recipes for squash yurcha, this one involves removing the skin from the fruit, but if the skin is tender, you can leave.
7. Remove the seed chamber from the overripe zucchini, you can leave the young one.
8. Chop the zucchini into slices of such a size that it is convenient to eat them.
9. Sweet peppers, de-seed and chop.

How to do Yurcha:

1. In the bowl where the tomato-garlic mass is, add sugar, s alt, pepper, vinegar, other spices if desired.
2. Let it boil.
3. Add chopped zucchini and bell peppers.
4. Simmer for 1 hour, stirring gently so that the vegetables do not burn. If the consistency is normal, it will be enough to stir 3-4 times for the entire time while the mass is being cooked. It is necessary to cook under the lid.
5. When the mixture is ready, it must be put hot in sterilized jars.
6. Roll up containers with metal lids. You can use twist or regular.
7. Turn upside down and leave to cool in this position.

Ready-made zucchini snack should be stored in the basement or in the refrigerator. The same canned food can be made from eggplant, taking products in the same ratio.

In winter, jars can be stored on the glazed balcony.

Korean canned food

Yurcha made from eggplant or zucchini according to this recipe has a spicy taste and rich aroma.

Korean yurchi food set:

• white zucchini - 1.5 kg;
• bell pepper (orange or green) - 250g;
• carrot - 0.5 kg;
• garlic - 2 small heads;
• seasoning for Korean carrots - 2 tbsp. spoons.

Products for making marinade:

• lean oil - 150 ml;
• granulated sugar - 0.5 faceted glass;
• table s alt - 1 tbsp. spoon;
• Vinegar 6% - 100 ml.

Cooking order:

1. Wash the zucchini, remove the peel from them, get the seeds from the overgrown ones.
2. Grate for Korean-style snacks.
3. Grate washed and peeled carrots on the same grater.
4. Pepper, de-seeded, cut into squares.
5. Garlic can be finely chopped by hand or crushed with a press.
6. Put together all the vegetables, add seasoning, mix, put in a cool place for 5 hours.
7. Make a marinade out of oil, s alt, granulated sugar and vinegar. It does not need to be heated during cooking.
8. Add the marinade to the vegetable mass.
9. Spread evenly among the jars so that the appetizer is the same thickness everywhere.
10. Cover with lids, but do not roll up. Sterilize jars with a volume of 0.5 l for 15 - 20 minutes.
11. Clog.

After cooling, the zucchini appetizer should be stored in the cellar or in the refrigerator.

Eggplant blank "Original"

For this preservation, eggplants are taken even, young fruits, without defects.

Product set:

• eggplant - 5 kg;
• garlic - 5 large or 6 medium heads;
• any greens - a bunch;
• vinegar 9% - 200 ml;
• hot chili - 4 - 5 medium pods;
• lean oil - how much will it take to fry;
• granulated sugar - 100 g;
• s alt to taste.

How to cook:

1. Chop the eggplant into pieces 0.8 - 1 cm thick.
2. Pour into a saucepan, add a little s alt, shake and let stand to extract the juice from the eggplant.
3. Grind greens, peppers and garlic in a blender or turn through a meat grinder, pour in vinegar, add sugar. Stir to dissolve all the sugar.
4. Squeeze eggplant circles, fry on both sides in vegetable oil.
5. After frying, dip each piece well in the garlic-pepper mixture and put in a jar.
6. Fill all jars tightly, put on top of the lid and sterilize for 15 - 20 minutes.
7. Clog, leave on the table to cool, then take to the basement or refrigerate.

Eggplant stuffed with vegetables

Eggplant for the winter can only be preserved in the form of conservation. Fresh vegetable spoils quickly even in the refrigerator.

It makes sense to spend time and try different recipes so that the family is provided with vitamins for several months.

You will need the following products:

• eggplant no longer than 10 cm - 5 kg;
• large carrots - 2 pieces;
• garlic - 2 - 3 heads;
• cilantro - 1 bunch;
• young dill - 1 bunch;
• parsley - a few branches;
• celery - 2 - 3 stalks;
• water - 2 liters;
• 6% vinegar - 1 l;
• table s alt - 100 g;
• granulated sugar - 100 g;
• spices - to taste.

How to cook:

1. Make a longitudinal cut on the eggplant, pull out the core with seeds through it.
2. Blanched for 3 minutes in boiling water.
3. Finely chop all vegetables, herbs.
4. Add spices, s alt, pepper.
5. Stir.
6. Immediately stuff the fruits and put them in jars.
7. Pour the marinade prepared in advance.
8. Roll up, cool upside down.

Whole fruit canning

Jared whole eggplant makes a good preparation for a vegetarian or meat salad.

Product set:

• medium eggplant - a few pieces;
• water - 5 l;
• table s alt - 1 cup;
• vinegar 9% - 9 tbsp. l.;
• parsley - 1 bunch;
• Jamaican pepper - a few peas;
• bay leaf - 10 pcs

How to cook:

1. Dissolve s alt in boiling water, add vinegar.
2. Put eggplant in brine, cook for 5 - 7 minutes.
3. Put spices on the bottom of jars.
4. Fill the container with whole fruits.
5. Pour boiling filling, roll up.

In tomato gravy

In the classic version, this eggplant preparation is made with tomato juice. But you can also take tomato paste or puree and dilute it with filtered or well water.

Product set:

• young eggplant - 2 kg;
• turnip onion - 1 kg;
• carrot - 300 g;
• green bell pepper - 1 kg;
• tomato juice or paste diluted with water - 1 l;
• parsley, dill - to taste;
• garlic - 1 head;
• lavrushka - at the rate of 2 pcs. for 1 can.

Process:

1. Chop the eggplant into 1.4 - 1.9 cm chunks.
2. Put in lightly s alted water - let stand for 50 minutes.
3. Squeeze, fry to make the vegetables ruddy.
4. Cut the pepper into squares, coarsely chop the onion, grate the carrots. Mix and simmer in oil for 10 minutes.
5. Add spices, pepper, simmer for another 5 minutes.
6. Put greens, lavrushka on the bottom of a glass container.
7. Lay a layer of eggplant, pour 3 tablespoons of tomato dressing, layer eggplant again
8. In the same way, fill all the jars in layers, compacting the vegetables with a fork or spoon.
9. Top up the dressing so that the jars are filled to the very top.
10. Sterilize for 15 minutes.

Roll up, wait until the preservation cools down, and take it to the basement for storage.

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