Zucchini for the winter with tomato paste and garlic: recipes for photos and videos

To cook zucchini with tomato paste for the winter, you have to tinker a bit. Preserved in this way, they serve as an independent snack for any side dish, and tomato juice can be used to fill meat dishes. They are served on weekdays and at festive tables. This is a fairly common vegetable, and each region has its own popular harvesting method.

Zucchini with spicy seasoning in tomato sauce

The piquancy of such an appetizer will not leave guests and household members indifferent. The sharpness of the spices does not interrupt the taste of zucchini, but gives it originality.

Ingredients:

3 kg young zucchini;
100g garlic cloves;
Korean carrot seasoning package;
9% vinegar - 150g;
1 tbsp l. table s alt;
200g granulated sugar;
1 tbsp vegetable oil (better to use refined);
500g tomato paste;
greens to taste.

Cut the zucchini, in which dense seeds have not yet formed, into small slices. There is no need to remove the top skin - it will soften during cooking and will not create discomfort during use.

Place zucchini in a large container, add ingredients according to the recipe (seasoning, sugar, tomato paste, vinegar, s alt and oil) and put on the stove.After boiling, reduce the fire. Cook, stirring, for 1 hour. Then add the prepared herbs and garlic there. Cook for about 20 more minutes and you can remove the pan from the stove.

After spreading the contents in pre-sterilized jars, roll up the lids tightly and put to cool. The salad is then placed in a cool storage room. When serving zucchini on top, they are poured with tomato paste from canned food or additionally use ready-made ketchup.

When buying tomato paste, it is recommended to pay attention to its density. A thicker mass is considered the best option for canning zucchini.

Canned zucchini with ketchup

If in ordinary recipes the taste of this garden crop is given by herbs and garlic, then in this recipe ordinary tomato ketchup adds originality. You can pickle using a commercial product, but homemade does not contain chemical ingredients that negatively affect the body.

More appropriate to add home-cooked. You can add any set of vegetables and fruits to it, which will enhance and make the taste of zucchini more original.

This canning recipe allows you to experiment with the ingredients added during the preparation of the snack (lemon, hot pepper or ginger).

List of ingredients:

zucchini - 2.5 kg;
50 g table vinegar;
0.5 cups of tomato ketchup;
black peppercorns - 12 pcs;
purified drinking water - 1.5 l;
granulated sugar - 250g

Cut the washed vegetables into slices of equal thickness. If the zucchini is quite large, then cut across, and then cut into semicircles. A small thickness of prepared vegetables will ensure that they are evenly and sufficiently soaked with brine when clogged.

This amount of ingredients will require 6 - 7 cans of half a liter. Throw 2 black peppers into each and lay out zucchini. The marinade is prepared in this way: crystalline ingredients (sugar and s alt) are dissolved in warm water, then ketchup is added and brought to a boil.

Then the composition is set aside to cool slightly and vinegar is added according to the recipe. The marinade is poured into jars.

The next step in cooking zucchini for the winter with tomato paste and garlic is sterilization. In a wide saucepan, the bottom is covered with a towel and filled jars are placed in it, covered with lids. The pot is then filled with hot water and boiled. After 15 minutes, you can remove the jars and seal tightly. Without sterilization, they will ferment during storage and tear off the lid. After cooling to room temperature, the workpiece is removed for storage.

This canned "stew" is suitable for hot dishes, cereals or potatoes cooked in any way. Kids love eating pickled zucchini just on toast.

Sweet zucchini with tomato paste

This recipe tastes like a pineapple dessert. If desired, add pepper (sweet or hot). You can cook zucchini with carrots.

Ingredients:

drinking water - 0.5l;
0.5 cup tomato paste;
zucchini - 2 - 3 kg;
50 ml 9% vinegar;
200g granulated sugar;
7 garlic cloves;
refined vegetable oil - 60 ml.
2 tbsp. l. rock s alt.

There are several ways to sterilize washed jars: steam over a pot of boiling water, in the oven or in the microwave.Today, the latter method is the most popular. With this procedure, the temperature in the kitchen does not rise, as it does with the other two variations.

Remove the tails from the washed zucchini. Cut them crosswise to make rings, and then cut each one into 4 pieces. Peel the garlic cloves from the hard skin and finely chop with a knife. Combine these two ingredients in a large bowl. Then pour water into it and add tomato paste, s alt and sugar (according to the recipe). After boiling for half an hour, add all the vinegar, and after another 5 minutes pour the contents of the pan into jars and preserve.

Canned Zucchini Appetizer with Tomato and Garlic

This recipe is for 2.5 - 3 kg of zucchini. To cook zucchini with tomato paste and garlic for the winter, you will need:

half-liter jar of tomato;
vegetable oil - 200 ml;
table vinegar - 100 ml;
sugar - 200 g;
1 head of garlic;
20 pcs peppercorns;
s alt - 2 tbsp. l.;
bay leaf.

Zucchini is better to use young ones, but if you have to roll already overripe fruits, then they are peeled and seeds, and then cut into slices. Garlic should be grated on a medium grater or pressed garlic.

Tomato paste is poured into an aluminum basin or a heavy-bottomed pan and heating is started over low heat. When the pasta boils, add s alt, black pepper, parsley, vinegar, granulated sugar and vegetable oil.

You should wait until the contents boil again, and add the chopped zucchini. After half an hour of boiling, the zucchini will sink into the liquid. Now it's time to transfer the pickled zucchini to sterile jars and roll up.

Zucchini with peppers and onions

These canned zucchini in tomato paste taste like the usual lecho. Instead of pieces of pepper, it contains zucchini, and pepper is used in the preparation of the sauce.

Banks for such conservation is better to use 500 - 800 grams. This volume is enough for a family of 3.

Salad Ingredients

2 kg zucchini;
100 g vegetable oil;
1 hot pepper;
tomato paste - 300 g;
0.3 kg onion;
sugar - 2 tbsp. l.;
0.5 kg of bell pepper (must be red);
1 tsp s alt;
bay leaf and cloves.

Be sure to remove the top layer from the zucchini. This must be done even if the zucchini is very young. So you can achieve a delicate texture of vegetables in canned food. After that, we clean the seeds with a spoon - but this is if the zucchini is ripe and the seeds have become hard.

Then you should start preparing the sauce. To do this, the pepper is cleaned of internal partitions and seeds and cut into large pieces. Peeled onions and garlic are placed in a blender along with bell and hot peppers. Beat until smooth.

On the stove, heat a large saucepan of s alted water (4 liters) to a boil. Cut the zucchini into large pieces and boil in brine for 2 minutes in portions. Remove with slotted spoon and put into sterilized jars.

S alt according to the recipe, sugar, cloves and bay leaf are poured into the mass of vegetables from the blender. Put the container with the sauce on the fire and boil for 5 minutes. Boiling sauce pour zucchini almost to the top and cover with lids.

In a large container in which sterilization will be carried out, a thick towel made of cotton threads is placed. There should be free space between the banks. Pour hot water and boil.

The sterilization process takes about 15 - 20 minutes depending on their size. Then the lids are twisted, and the jars are turned over and set aside to cool. The cooled preservation is removed for storage.

To spice up the appetizer, add a little vinegar (about 2 to 3 tsp) to the blender where the vegetables are being whipped, and then add the same amount of sugar to even out the taste.

Fried zucchini in tomato sauce

Those who love fried zucchini will love this recipe.

Ingredients:

zucchini - 4 pieces;
3 cloves of garlic;
4 tbsp. l. tomato paste;
1 tsp each s alt and sugar;
4 tbsp. l. vinegar;
2 tbsp. water.

Cut the washed zucchini into half rings. Dilute the pasta with water, boil and add the ingredients for the marinade: vinegar, sugar and s alt.Sterilize the jars in the microwave (just put them there for 1.5 minutes). Fry the zucchini in sunflower oil and immediately after the pan, put in a sterilized jar, sprinkle with finely chopped garlic and pour boiling sauce.

After that, the jars are again placed in the microwave for sterilization. It is necessary to set the maximum power for 1 minute, then remove and roll up. Store in a cool dry place.