Zucchini in mustard filling for the winter: marinating recipes with photos and videos

Surely not everyone knows that you can cook zucchini with mustard for the winter. An unexpected combination of zucchini with this spice will appeal to true lovers of trying something new. Recipes for these vegetables can be used as a regular snack without the use of airtight seals, but for winter use they are a godsend.

Recipe 1

Zucchini marinated in sauce for the winter with the addition of mustard are not inferior in their originality to store preservation. Cooking is not difficult, but thanks to the mustard, this preservation becomes piquant.

Before you start preparing the workpiece in jars according to this recipe, you should stock up on everything you need for canning. Purchase Required:

4 kg milk marrow;
200g granulated sugar;
160 g table vinegar;
3 tbsp. l. prepared table mustard;
2 tbsp. l. ground black pepper;
80 g kitchen s alt;
bunch of greens (dill);
1 head of garlic (80g);
sunflower oil - 200 g.

Canning process

If you doubt that these fruits with mustard and garlic will live up to expectations, then cook a half serving. Wash the vegetables and cut them crosswise into 3 equal parts, then chop each one into bars. It is not necessary to cut into small pieces - keep in mind that in the process of cooking their volume will decrease.

Rinse dill with water and chop, pour into a container with chopped pieces and mix. Then prepare the marinade: combine vinegar, vegetable oil, s alt, peppercorn powder, finely grated garlic and mustard in one saucepan.

After mixing, a cold marinade is obtained. Pour this mixture over the zucchini. Then the pan with them is set aside for pickling for about 3 hours. But do not forget about them at this time: every 20 minutes you need to stir so that the marinade is better absorbed. During this time, the liquid will drain, and the volume will become 1.5 times smaller.

Now I put them in sterilized 500 ml jars and sterilize them again. For jars of this size, 20 minutes is enough. After boiling, we take them out of the water and tightly preserve them with lids. When their contents have cooled to room temperature, the jars can be put away in the basement or closet in the room.In winter, you can uncork an appetizer and serve savory vegetables directly to the table.

Recipe 2

Of the many ways to prepare marinated zucchini with mustard, this is perhaps one of the most original. Thanks to the marinade, the appetizer acquires an unexpected aftertaste. The dish is served with meat dishes, fish, potatoes. Preservation according to this recipe will serve as an appetizer for a feast or as a salad.

This recipe uses unripe vegetables with a tender top layer. From old fruits, you will have to remove the middle with seeds and peel off the coarsened peel.

Composition of components for preservation:

young zucchini 1.5 kg (if the zucchini is old, then their weight is determined after cutting);
5 large garlic cloves;
mustard seeds - 3 tbsp. l. no slide;
allspice - 6 - 10 pieces;
mustard sauce - 4 tbsp. l.;
black peppercorns - 10 pcs.;
1 liter of drinking water;
1 tbsp l. granulated sugar;
2 tbsp. tablespoons of table s alt;
table vinegar - 150 ml.

Step by step cooking recipe

Wash the zucchini and cut into longitudinal strips to make them as thick as fingers. Place zucchini in half-liter jars, placing them vertically.

Pre-cans must be sterilized. Do not fill too tightly, because you will need a place to pour the marinade. In addition to zucchini, you can put carrot bars.

In each jar, add a clove of garlic, a mixture of peppers and parsley. The marinade is cooked in a saucepan. Pour in the water according to the recipe, then add the mustard sauce and its seeds, s alt and sugar. Put the pot on fire and boil. Vinegar is added shortly before removing from heat.

Jars are poured with boiling marinade and covered tightly with lids. After this, the zucchini must be sterilized. Banks are placed in a wide metal container with hot water and boiled. So that glass jars do not come into contact with the hot metal of the pan, a thick cloth is placed on its bottom - a clean terry towel will do.

The process of boiling pickled zucchini should be 20 minutes. After that, it is necessary to hermetically seal the zucchini for the winter. Cooled jars are placed in a cabinet.

Recipe 3

Zucchini marinated according to this recipe is relatively cheap. It's easy to cook them. Such canned zucchini is an excellent substitute for pickled gherkins, as the children say: “You will lick your fingers.” If it was not possible to prepare cucumbers for the winter, cook zucchini with mustard.

For cooking you will need:

young zucchini - 3 kg;
bunch of greens (dill and parsley);
medium garlic head;
150 ml table vinegar;
refined vegetable oil - 150 ml;
granulated sugar - 150 g;
s alt - 80 g;
dry mustard powder - 1 tbsp. l.;
peppercorns - 1 tsp

Cooking

Peel the zucchini, cut across into 2 parts and remove the seeds. Then cut into sticks along the entire length and place in a large bowl.

Marinade is made from vinegar, s alt and sugar. Mustard powder, peppercorns, chopped herbs, vinegar are added there and grated garlic is laid out. Some people like to simply cut it on a cutting board with a knife.

Mix all marinade ingredients thoroughly and pour into zucchini. Place the container in the refrigerator, placing a plate with a small load on the zucchini. It is advisable to periodically stir the contents of the pan during this time.

Wash liter jars, place pickled zucchini in them and pour juice from the container in which pickling was carried out. If there is not enough juice, then add plain boiled drinking water.

Then pickled zucchini with mustard for the winter undergoes a sterilization process. Approximately 20 minutes should elapse from the start of boiling water in the sterilization container. Cooking these vegetables for the winter without sterilization is undesirable. These ingredients should make 3 liter jars of sealed vegetables.