Salted zucchini squash in cold brine for the winter

Pickled cucumbers are especially popular with many at any time of the year. You can cut them into a salad, or put them on the table as an appetizer, and they just go great with potatoes. But sometimes the cucumber harvest fails, or the housewife simply has a lot of zucchini or zucchini, and it’s not clear what to do with them. So you can just as well seal salted zucchini or zucchini in brine for the winter. The application options will then be similar. Such zucchini can be used in Olivier salad, cut into vinaigrette, and served with fried potatoes. Many will appreciate the taste, and some will not even distinguish them from pickles in a salad. Therefore, this recipe will be useful to many.

The first step is to cook the brine. It is used for preservation when cooled. Therefore, it takes a lot of time to cool down. Experienced housewives know that the brine can be prepared in the evening. Vinegar and sugar are added to it, so even at room temperature it will definitely not spoil overnight. By morning, the brine will have completely cooled down and will be ready for use. But in the morning, with renewed vigor, you can quickly do all the manipulations with vegetables and close the jars.

To prepare the brine you will need water, sugar, vinegar, salt, peppercorns and bay leaf. The proportions of ingredients will be given per 1 liter, but the amount of brine can be increased depending on the number of zucchini or zucchini.

Zucchini for the winter - recipes for the most popular preparations

Before preparing the preparations, wash them thoroughly, then cut off the stalks and remnants of the ovary, and peel them.

Young zucchini with delicate skin do not need to be peeled.

Among the spices used to prepare zucchini preparations are cinnamon, cloves, allspice, hot pepper (red or black), bay leaf, dill, horseradish root, celery or parsley leaf, capsicum, red hot pepper, garlic, tarragon.

Canned zucchini for the winter

For one liter jar you need:

• fresh zucchini – 700 g,
• horseradish leaf – 6 g,
• dill – 15 g,
• garlic – 2–3 cloves,
• parsley – 6 g,
• bay leaf – 3–4 pcs.,
• capsicum – 1⁄4 pcs.,
• black hot pepper – 5–6 peas,
• salt – 1 tbsp
• 6% acetic acid solution – 70–80.0

Preparation:

1. Wash the zucchini thoroughly and cut into slices 2–2.5 cm thick.
2. Washed parsley, celery, dill, horseradish into pieces 3–4 cm long.
3. Peel the garlic, cut large cloves
4. The capsicums are washed and cut in half lengthwise.
5. Place half the required amount of herbs and spices on the bottom of a clean and dry jar, and then sliced ​​zucchini.
6. The remaining herbs and spices are placed on top.
7. Filled jars are filled with hot marinade (temperature not lower than 70 °C).
8. For a 1 liter jar, the marinade is prepared as follows. Pour 300 ml of water into an enamel pan, add 1 tbsp of salt, heat until the salt is completely dissolved, boil for 5 minutes, filter through 3-4 layers of gauze, put on fire, heat to a boil and pour in 80 g of a 6% solution acetic acid.
9. The jars filled with marinade are covered with boiled varnished lids and placed in a pan with water heated to 65–70 °C for sterilization. Sterilization time at 100 °C for jars with a capacity of 0.5 l is 8–10 min., 1 l is 10–12 min.
10. After processing, the jars are hermetically sealed, turned upside down and cooled.

Marinated zucchini for the winter

Ingredients:

• 7 kg zucchini,
• 1 liter of vegetable oil,
• 300 ml 6% vinegar,
• 6 heads of garlic,
• 5 tablespoons of salt,
• parsley and dill.

Preparation:

1. Fresh young zucchini is cut into pieces 2–2.5 cm thick.
2. The greens are washed and cut into pieces 2–3 cm long.
3. Garlic is cut into 3-4 parts. The capsicums are washed and cut in half along the pod. The horseradish root is peeled and cut into pieces 1.5–2 cm in size.
4. Zucchini is mixed with oil, spices, herbs, vinegar and placed in prepared jars, covered with boiled lids and sterilized for 40 minutes in boiling water.

Marinated zucchini pieces

Ingredients for 6 liter jars:

• zucchini as needed
• 2 liters of water,
• 200 g sugar,
• 100 g salt,
• 100 g table vinegar.
• Spices: parsley, bay leaf, garlic, hot pepper.

Preparation:

1. Salt and sugar are dissolved in water. When it boils, add vinegar.
2. Spices are placed in prepared jars, pieces of zucchini are placed tightly, poured with marinade and sterilized for 10 minutes.
3. They roll it up, turn it upside down and wrap it warmly.

How to pickle zucchini for the winter without sterilization?

For one 3 liter jar:

• fresh young zucchini no more than 15 cm long – 2 kg,
• dill – 90 g,
• celery greens – 30 g,
• horseradish leaves – 15 g,
• bitter red pepper – 1–2 pcs.,
• garlic – 3–5 cloves.

Preparation:

• Wash the zucchini and cut off the stalks.
• Some of the spices are placed at the bottom of the dry and clean bottles, then the zucchini is placed tightly up to half the jar, the second part of the spices is placed, the zucchini is again and the remaining spices are placed on top.
• Filled jars are filled with brine (3.5 tablespoons of salt per 1 liter of water).
• Zucchini prepared in this way are kept for 8–10 days, and then brine is added so that it reaches the top of the neck, and stored in a cool place without hermetically sealed.

Salted zucchini with quince and cherry leaves

Products:

• 1 kg. zucchini,
• 1 quince leaf,
• 1 cherry leaf,
• 1/2 horseradish root,
• celery greens.

For the brine:

• 1 l. water,
• 50 g salt.

Preparation:

1. Select fresh young zucchini, wash and place in a jar or barrel. Arrange with cherry and quince leaves, washed and cut into pieces horseradish root, and washed celery greens. Place a layer of gauze on top, a wooden grid and a weight on it.
2. Prepare the brine: bring water to a boil, dissolve salt in it and cool. Pour the prepared brine over the zucchini and leave in a warm room for 1 week.
3. Periodically drain the brine and refill.

Salted zucchini with cloves and horseradish leaves

Products:

• 1 kg. zucchini,
• 2 cherry leaves,
• 30 g horseradish leaves,
• 30 g parsley,
• 2–3 peas of allspice,
• 4–5 clove buds,
• 25 g salt.

Preparation:

1. Select young zucchini with tender skin and underdeveloped seeds, remove the stalks, wash, prick with a fork and place in a container intended for pickling. Wash parsley and horseradish leaves, chop, add to zucchini, add cherry leaves and allspice.
2. Prepare the brine: add salt and clove buds to water (500 ml), bring to a boil, remove from heat, cool, strain.
3. Pour the prepared brine over the zucchini, cover with a lid and leave in a warm place for 20 days.

Winter zucchini with garlic in Ukrainian

Products:

• 1 kg. young zucchini,
• 100 ml. vegetable oil,
• 20 g garlic,
• 15 g each of dill and parsley,
• salt to taste,
• 60 ml. table vinegar.

Preparation:

1. Wash the zucchini, remove the stalks, cut into slices 2–2.5 cm thick. Fry the slices in vegetable oil until golden brown.
2. Peel the garlic, wash and chop. Wash the greens, chop finely and place on the bottom of the jars. Then add salt, pour in vegetable oil and vinegar, and add the zucchini.
3. Sterilize in boiling water: half-liter jars - 25 minutes, liter jars - 45 minutes.

Squash caviar for the winter

To get 1 liter jar of caviar you need to take:

• 2 kg fresh zucchini,
• 100.0 vegetable oil,
• 130 g onions,
• 3–4 cloves of garlic,
• salt,
• dill and parsley - to taste
• 60 g table vinegar 5% concentration.

Preparation:

1. Cut the zucchini into slices 1.5 cm thick
2. Then they need to be fried in a frying pan in vegetable oil until golden brown.
3. Cool the fried ones to 70 °C and pass through a meat grinder.
4. Onions are cut into slices and fried in vegetable oil until golden brown.
5. The washed greens are chopped.
6. Garlic is ground in a mortar with salt.
7. Fried onions, herbs, garlic, sugar and salt are added to zucchini minced through a meat grinder. Sugar and salt are added at the rate of 10 and 13 g per 1 kg of chopped zucchini, respectively.
8. Mix everything thoroughly and package the mixture into dry, clean jars.
9. The filled jars are covered with boiled lids and placed in a pan of water heated to 60 °C for sterilization. Sterilization time at 100 °C for jars with a capacity of 0.5 l – 75 min., 1 l – 90 min.
10. After sterilization, the jars are hermetically sealed and cooled.

Canned fried zucchini - video

Spicy zucchini for the winter

Ingredients:

• 2 kg zucchini,
• 1 liter of water,
• 500 ml 9% vinegar,
• 100 g sugar,
• 30 black currant leaves,
• 5 bay leaves,
• 15 carnations,
• 15 black peppercorns,
• salt - 1 tbsp

Cooking method:

1. Prepare the marinade: add water to sugar, salt, cloves, pepper and bay leaf, bring to a boil and combine with vinegar.
2. Peel the zucchini, remove the seeds, cut the pulp into small pieces and blanch for 5 minutes in boiling water, then immediately cool under running cold water.
3. Wash the currant leaves, place them in sterilized half-liter jars, fill them with zucchini, which are poured with boiling marinade.
4. Pasteurize the jars for 15 minutes at a temperature of 85° C and roll up the lids.

Korean zucchini for the winter - video recipe

Zucchini, cut into circles, with minced vegetables in tomato sauce

• fresh zucchini - 6.7 kg.,
• carrots - 1.3 kg.,
• white roots (parsnips, celery, parsley) - 140 g.
• onions - 200 g.,
• greens - 30 g.,
• salt - 90 g.,
• sugar - 70 g.,
• fresh tomatoes for making sauce - 2.7 kg.,
• vegetable oil - 520 g.,
• ground black pepper and allspice - 1/4 teaspoon each.

Preparation:

1. The brushed zucchini is peeled and cut into circles 15-20 mm thick. and fried in vegetable oil. Carrots, onions, white roots, greens are cleaned, cut and everything except the greens is fried in calcined sunflower or cottonseed oil. Chopped greens are added to fried vegetables.
2. Fried zucchini should be cooled to 30-40 ° C before placing in jars, since they are easily deformed when hot. Prepared products should not be stored for more than 1.5 hours before being placed in jars from the moment they are fried.
3. A little tomato sauce is poured into the bottom of the jar (for the cooking method, see “Zucchini Stuffed with Rice”), then fried zucchini slices are placed (about half the jar), a portion of minced meat (75 g) and newly fried zucchini are placed on them. Top the zucchini with hot (temperature 80°C) tomato sauce.
4. The filled jars are covered with boiled lids and placed in a container with water heated to 60-70 °C for sterilization. Sterilization time at 100 °C for 0.5 liter jars. — 50 min., 1 l. — 90 min.
5. After sterilization, the jars are hermetically sealed, turned upside down and cooled.

Zucchini with mayonnaise for the winter - video

Sliced ​​zucchini with minced meat in tomato sauce

For 10 cans with a capacity of 0.5 l. necessary:

• fresh zucchini - 2 kg.,
• carrots - 2.8 kg.,
• white roots (parsnip, parsley, celery) - 150 g.
• onions - 500 g.,
• greens - 15 g.,
• table fine salt - 80 g.,
• vegetable oil - 300 g.,
• sugar - 90 g.,
• tomatoes for sauce - 2.5 kg.,
• ground black pepper and allspice - to taste.

Preparation:

1. The brushed zucchini is peeled, cut into pieces (edge ​​length 25-30 mm), and blanched in boiling water for 3-5 minutes. and cool in cold water. Carrots, onions, white roots, greens are cut and everything except the greens is fried in vegetable oil.
2. When placing vegetables in 0.5 liter jars. you should adhere to the following ratio: blanched zucchini - 175 g, minced vegetables - 150 g, tomato sauce - 175 g.
3. Pour a little hot tomato sauce into dry heated jars (temperature 80-85 ° C), then place the heated mixture of vegetables and fill the filled jars with the remaining tomato sauce.

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Pickled zucchini for the winter is not just another preparation, it is a wonderful snack with dense crispy flesh and a pleasant taste, which in the autumn-winter period disappears in an instant.

Benefits of the recipe

Most housewives do not like homemade recipes with sterilization, and this is understandable. In the hot summer, spending a long time in a hot kitchen is a real test. This is why many recipes end up in the trash. But these pickled zucchini do not require the hated sterilization. Making such a preparation is not difficult, and the result will pleasantly surprise and delight almost everyone.

For canning, we choose only young zucchini. Old fruits are best used for caviar or other culinary dishes.

If the zucchini is very young (no more than 10 cm in length), then they are placed in jars whole and vertically.

In addition to the generally accepted horseradish, dill and parsley, other herbs and spices are also placed in the jar. For example, tarragon, basil, celery, cloves and allspice.

If the zucchini does not pass the sterilization stage, then we must sterilize the container!

Very often, before starting work, zucchini is immersed in cool water for several hours. This is done so that the fruits are saturated with water and then do not absorb the marinade.

If you want to enjoy pickled zucchini right now, without waiting for the cold weather, then use the following recipe for making pickled zucchini.

Ingredients:

ZucchiniZucchini (700 grams) WaterWater (300 milliliters) Apple cider vinegarApple cider vinegar (6 teaspoons) SugarSugar (2 teaspoons) Table salt Table salt (2 teaspoons) Garlic Garlic (2 cloves) Allspice Allspice (6 pieces) Bay leaf Bay leaf (2 pieces) )

Cooking step by step:

To prepare this cold appetizer for the winter, take young zucchini, water, vinegar (not necessarily apple vinegar - you can use wine or table vinegar), fresh garlic, bay leaf, allspice, salt and sugar. As I wrote above, the indicated amount of ingredients is designed for two jars, each with a capacity of 500 milliliters.

Wash the young zucchini, dry it and cut it into discs, about 1 centimeter thick. I removed a thin layer of skin from mine because I don’t like the state it’s in (a little clumsy).

Be sure to prepare jars and lids for this snack in advance. Personally, I find it most convenient to sterilize jars in the microwave. To do this, you need to wash them in a soda solution, rinse and pour about 100 milliliters of cold water into each. Steam in the microwave at the highest power for 5-7 minutes each (for 0.5-1 liter jars). Just boil the lids for about five minutes. At the bottom of 2 jars we put three peas of allspice, 1 bay leaf, a large clove of fresh garlic (cut into thin slices), and also sprinkle 1 teaspoon of salt and sugar.

Pour 3 teaspoons of vinegar there.

Next, we place the zucchini circles tightly and tightly - I fit 350 grams in each jar.

Now fill the contents of the jars with boiling water to the very top.

You will need for 1 1 liter jar: 600-700g of zucchini, 3-5 black peppercorns, 2-3 allspice peas, 1-2 bay leaves and cloves of garlic, 1 horseradish leaf and dill umbrella, 1 tbsp. salt and vinegar 9%, hot pepper - to taste, currant leaves - optional.

How to pickle zucchini for the winter. Rinse the jars thoroughly with soda, boil the lids, rinse the zucchini, rinse thoroughly and cut the greens with scissors. Cut off the tails of the zucchini, cut into circles or quarter circles. Peel the garlic, place the additives in each jar at the bottom: allspice and black pepper, bay, garlic, a slice of hot pepper, then place the greens, zucchini on top of it (as much as will go in to the top) and cover with a little more greens on top.

Bring water to a boil, pour into a jar, cover with a lid and leave for 10 minutes, drain the water into a saucepan, add salt to it, bring to a boil, pour the zucchini into the jar again, cover with a lid and leave, then drain the water again, boil and Pour in the zucchini for the third time. Pour vinegar into the jar, cover with a lid and roll up. Allow the jars to cool at room temperature upside down, covering them with a blanket.

You can pickle zucchini in a slightly different way - with cherry leaves.

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In winter, zucchini is a pleasure available to few. They are very expensive. But in the summer-autumn period, when mass ripening of zucchini occurs, their price is quite affordable. And housewives, taking advantage of the moment, prepare them for the winter. Most often, zucchini is pickled. This makes them easier to preserve, because acetic acid prevents the development of harmful microorganisms.

But those housewives who salt zucchini claim that this particular method of canning is the most reliable, because salted zucchini is perfectly preserved in an ordinary pantry. And if you have a cellar or icebox, then zucchini prepared in this way remains tasty and crispy until the new harvest.

Pickling recipes

Housewives know different ways to prepare zucchini for the winter. Many people prefer them because of their delicate and slightly sweet taste and aromatic pulp.

Young canned zucchini like cucumbers

Canning pumpkins begins with preparing the zucchini. They must be washed under running water and cut into slices 1 centimeter thick. For a three-liter jar you need to take:

• 2 kilograms of zucchini;
• a head or 2 garlic;
• 10 black peppercorns;
• several laurel leaves;
• water 1.5 liters;
• salt 2 tablespoons;
• 4 - sugar;
• 1 tablespoon of vinegar essence.

First, place the pumpkin circles, sprinkled with chopped garlic cloves, pepper, and bay leaves. The brine is prepared over a fire and the boiling liquid is poured over the vegetables.

Now the workpieces are sterilized in a water bath. You need to keep it for 15 minutes, and liter jars - 10.

After rolling, leave the jars with pickled vegetables wrapped until they cool completely.

It is recommended to add carrot slices and onion rings to the zucchini.

You can flavor the preparation with an umbrella of dill, currant leaves, cherries, horseradish. It all depends on the taste of the hostess, her culinary preferences.

Without sterilization

If you don’t want to bother with sterilization, then you can close the zucchini for the winter without it. You need to take the same amount of zucchini and spices as in the previous recipe. The fruit circles placed in jars are poured with boiling water twice. Keep for 4-5 minutes, covering the jars with a lid. After this, drain the water. For the 3rd time, pour marinade and roll up.

There is another option for pickled zucchini without sterilization:

1. Prepare the marinade by taking 4 tablespoons of sugar and 2 salt per liter of water, adding bay leaves and black and allspice peas, vinegar essence.
2. Then the chopped zucchini is dipped into the boiling liquid. Stir them so that they heat evenly.
3. Keep the vegetables on the fire for 3 minutes after boiling.
4. Quickly put into prepared jars, pouring marinade on top.
5. All that remains is to close it under the iron lids and leave it to cool under the blanket.

To understand which recipe is suitable, you need to try them.

With mustard

To make the zucchini crispy, just like cucumbers, you should use this recipe for pickling vegetables.

Garlic cloves, peppercorns, bay leaves, and vegetable fruits cut into bars are placed in liter jars.

To prepare the marinade you need 500 ml of water:

• a heaped teaspoon of salt;
• a tablespoon of mustard grains and powder;
• 2 tablespoons of sugar.

When the water boils, add a teaspoon of vinegar. Now pour everything into jars and sterilize. You need to tighten it after 15 minutes.

With citric acid

A proven, delicious recipe for pickled zucchini with citric acid. The result is tender fruits that cook quickly, without much effort.

For a liter jar you need to take, in addition to zucchini:

• onion head;
• 1-2 cloves of garlic;
• half a teaspoon of citric acid;
• aspirin tablet;
• a tablespoon of salt;
• a teaspoon of sugar.

For taste, add bay leaf, allspice, and dill. The preparation will be tastier when rolled up with currant and cherry leaves.

The zucchini must be soaked in cold water for 4 hours before marinating. Then they are cut and placed in jars along with spices, aromatic leaves, sugar and salt. Then you need to put citric acid and aspirin on top. Pour boiling water over the vegetables and roll up the container with the zucchini.

Salted zucchini: subtleties of preparation

Salting zucchini is not much different from salting cucumbers, so you can safely use it to pickle this vegetable.

• Young zucchini with thin skin and no (or small amount) of seeds are suitable for pickling. It is best to take zucchini no more than 15 cm long and with a fruit diameter of 4-5 cm. It is advisable not to peel off the skin when salting. The exception is slightly overgrown zucchini with already roughened skin.
• The zucchini is salted whole or cut into circles no more than 1.5-2 cm thick. If the seeds need to be removed from the zucchini, then after cleaning they are cut into discs up to three centimeters wide, and then the middle with the seeds is carefully cut out, leaving only the elastic pulp.
• Zucchini has a neutral taste. They easily absorb the aroma and taste of the spices with which they were cooked. Therefore, when pickling, you need to use those spicy plants that all family members like. It can be dill, celery, tarragon, garlic, horseradish, onion, parsley. To prevent salted zucchini from softening later, they are salted together with herbs that have tannins: cherry leaves, black currants, oak, horseradish.
• When pickling zucchini, there are no strict restrictions regarding salt. When laying it, you need to take into account the method of storing finished products. Usually 60 g of salt is added to 1 liter of water. But if salted zucchini is going to be stored in a warm room, then the amount of salt per 1 liter of water can be increased to 80 g (and even more).
• It is most convenient to pickle zucchini in a large wide saucepan or barrel, because during salting they should be under pressure, that is, immersed in brine. But doing this in a bank is not very convenient.
• Lactic acid fermentation is a mandatory process when pickling not only tomatoes or cucumbers, but also zucchini. In the first week, the brine becomes whitish in color and quite cloudy. If at first the zucchini loses a lot in weight and volume, then after about 15-20 days of salting they begin to absorb the brine along with lactic acid, which makes them dense and elastic.
• When the zucchini is completely salted, they are transferred to jars, filled with filtered brine and covered with plastic lids. Store in a cool place. Salted zucchini can be sealed airtight. In this case, you need to boil the brine, pour it over the zucchini and immediately roll it up with sterile lids.

How to select and prepare zucchini

Zucchini is one of the most popular vegetables that is available almost throughout the summer season. Due to their low calorie content, they are also frequent components of dietary dishes for those people who suffer from excess weight and cellulite. In addition, their use has a beneficial effect on the functioning of the body as a whole, and in particular on the activity of the kidneys, liver, and nervous system. These vegetables are recommended for high blood pressure and diabetes.

However, the summer months are not the only time when you can enjoy these wonderful garden fruits. Today, pickles, preserves, freezing, caviar and even jam from the summer squash harvest are becoming increasingly popular. Thus, this vegetable acts as a biologically active vitamin supplement.

A practical way to preserve zucchini in the winter is to place them in jars for pickling, which makes it possible to store them in this form even at room temperature.

Those vegetables that do not exceed 7–8 cm in length are subject to whole salting; the rest (up to 20 cm in length, up to 400–500 g in weight) are best cut into circles, keeping the thickness of each about 1–2 cm.

In order to improve the taste characteristics of the snack, a variety of spices, herbs and leaves are used. All ingredients must be thoroughly washed and, as specified in specific recipes, crushed. The stalks of zucchini must be removed before salting.

Salted zucchini: classic recipe

Ingredients:

• zucchini – 1 kg;
• dill and parsley - several sprigs;
• garlic – 1 head;
• horseradish root – 5-10 g;
• salt – 80 g;
• hot pepper – 1 pod;
• water – 1 l.

Cooking method

• Prepare the brine in advance. Dissolve salt in hot water. When the brine has cooled and settled, filter it through a linen cloth.
• Wash young zucchini with thin skin. Trim the stems. Cut the zucchini into slices 1-1.5 cm thick.
• Wash the greens and peppers thoroughly. Peel the horseradish root from the outer skin and also rinse under running water. Divide the garlic into cloves, peel them and wash them. Then cut into slices.
• Place 1/3 of the herbs, garlic and horseradish on the bottom of the pan. Do not cut the pepper, otherwise the zucchini will be very spicy. Place zucchini slices on the greens. Top them with the remaining spices. Fill with brine.
• Cover the contents of the pan with a clean cotton cloth and place a wooden circle or flat plate on it. Press down with pressure so that the brine completely covers the circle.
• Place the pan in a dark place with an air temperature of 15-20° for about a week. Be sure to make sure that the pressure circle is covered with brine, otherwise the zucchini will become moldy. If mold appears, change the napkin and wash the circle and weight.
• Place the pan in a cool room or refrigerator. Or transfer the zucchini to a clean jar, fill it with filtered brine, cover with a plastic lid and put it in the refrigerator.

Salted zucchini in Polish

Another delicious pickle recipe that my mother taught me is called Polish Salted Zucchini.

To prepare seaming I use the following products:

• Zucchini – 1kg;
• Salt – 70 g;
• Garlic – 1/3 head;
• Water – 1 l;
• Coriander – 15 g seeds;
• Lavrushka - to taste;
• Sugar – teaspoon;
• Pepper – black and allspice.

Delicious recipe!
Chicken leg rolls in the oven I thoroughly wash the young zucchini and, after peeling them, cut them into circles up to three centimeters thick.

1. I put the vegetables in an enamel bowl, sprinkling each layer with crushed garlic.
2. Now is the time to start preparing the marinade. I pour a liter of water into a saucepan, salt, sugar and add the seasonings included in this recipe. I simmer the filling over low heat for about fifteen minutes.
3. I wait for the marinade to cool and then pour it over the zucchini. I place a plate with pressure on top of the vegetables and put the enamel dishes in a warm place for three to four days. This time is quite enough to ferment the zucchini.
4. When the zucchini is salted, I transfer it to a glass jar with a nylon lid and put it in the refrigerator. If I make preparations for the winter, I sterilize the zucchini.

Delicious crispy Polish-style zucchini is ready. You can serve it to the table!

Salted zucchini in jars

Ingredients:

• young zucchini – 10 kg;
• parsley and dill – 300 g;
• cherry leaves - 2-3 leaves per jar;
• horseradish root – 300 g;
• water – 5 l;
• salt – 350 g.

Cooking method

• Prepare the brine in advance by dissolving salt in hot water. Cool it down. When the brine has settled, strain.
• Wash small zucchini no larger than 10 cm in size. Trim the stems. Prick it in several places with a toothpick so that the fruits are better salted.
• Wash the greens. Peel the horseradish root, wash and cut into thin slices.
• Prepare clean two-liter or three-liter jars.
• Place half of the greens in the bottom of the jars. Then fill the jars tightly with zucchini. Cover them with the remaining herbs.
• Fill with brine. Cover with plastic lids and leave at room temperature for 12 days for lactic acid fermentation.
• Prepare some more brine. Fill the jars with brine up to the neck. Store in the refrigerator.

Note: if you want to seal the jars airtight, pour the brine into a saucepan and bring to a boil. Transfer the zucchini to other jars - washed and sterilized. Pour boiling brine over it. Immediately seal tightly. Turn the jars upside down and cover with a blanket. Leave until completely cool. Hermetically sealed jars can be stored at room temperature.

Lightly salted zucchini

I want to tell you how to quickly prepare aromatic lightly salted zucchini for the winter. The snack turns out very tasty. The recipe is proven, cook it without doubt.

What products need to be prepared:

• 1.7 kilograms of young zucchini
• small head of garlic
• bunch of greenery
• horseradish leaves
• a few peppercorns
• 3.5 tablespoons rock salt
• 30 grams of fine sugar
• 1.7 liters of water

How to close:

We cut the fruits into slices, cut the garlic cloves in half.

Place a layer of vegetables in an enamel bowl, topped with greens with garlic, pepper and horseradish leaves. Make a second layer of zucchini and herbs.

Preparing the filling:

Pour salt and sugar into hot water and let the liquid boil. Pour boiling brine over the vegetables, cover the preparation with a plate, then with a lid. Leave the zucchini in a warm place for a day.

On a note! If you spin zucchini with cold brine, you need to keep it warm for a couple of days.

Afterwards, pour the marinade into a saucepan and boil.

Place the vegetables in sterile jars and fill with brine. We seal it. The roll should cool under a warm blanket.

We remove the workpiece for storage. Yield 3 liters.

Note to the hostess

In addition to the spices given in these recipes, feel free to use other spices. The main thing is that they are combined with each other.

Salted zucchini can successfully replace pickled cucumbers. They can be used to prepare pickle soup, solyanka, and salads.

Zucchini preparations, there are a lot of similar recipes. And each recipe is interesting in its own way, some add a lot of sugar, some make them very spicy, and so on. Salted zucchini for the winter, a recipe with photos of which I offer, is loved by everyone in our family. That’s why I’m sharing their preparation with you. To prepare salted zucchini, per 3-liter jar, we need to take: - fresh zucchini - 1.8 kg, - dill - 90 grams, - celery - 30 grams, - horseradish - 15 grams, - hot red pepper - 1 pc. , - garlic - 3-4 cloves, - black peppercorns - 4-5 pcs.

Recipe with photos step by step:

So, when all the necessary ingredients are prepared, let's proceed to the cooking process itself. Let's begin the process of preparing the workpiece. For pickling, we select zucchini that is young, firm and without damage. Preferably with a diameter of no more than 5-6 cm. Wash the zucchini in several waters. Then rinse under cold running water. Let the water drain. Cut off the stems from the zucchini. Cut them into circles, approximately 1.5 - 2 cm thick. Wash the greens under running cold water. Let the water drain. Shake off the remaining water and cut the greens into large pieces. Peel the garlic and rinse it too. Cut the garlic into cloves. Place spices and 1/3 of the chopped herbs at the bottom of prepared, dry, clean jars. Place the zucchini up to half the jar. Then another layer of 1/3 of the greens and again zucchini. Cover the top of the zucchini with the remaining herbs. Fill the filled jars with brine. Let's prepare the brine. Dissolve salt in water (50 grams of salt per 1 liter of water). Stir the mixture thoroughly until the salt is completely dissolved. After filling the jars with brine, let the zucchini stand for 8-10 days. Then add brine to the jars so that it reaches the top of the neck. Salted zucchini should be stored in a cool place or refrigerator without an airtight seal. So we have completed our task. Enjoy your meal! Author: arivederchy I also advise you to cook

Zucchini for the winter is a simple and tasty dish. What kind of homemade preparations do housewives make from zucchini? They are pickled, salted, made into salads, appetizers, caviar, and even made into jam and candied fruits. A truly versatile vegetable.

The most common recipes for canning zucchini are all kinds of winter salads made from zucchini. Such zucchini preparations are varied not only in taste, but also in the form of cutting the vegetable: zucchini is cut into slices, cubes, strips, rings and half rings - whatever your heart desires!

Pickled zucchini is an alternative to pickled cucumbers. If you want to make zucchini canned without vinegar, pickling the zucchini is the way to go. Salted zucchini can be rolled into jars, or zucchini can be stored without heat treatment in a cold place.

Winter zucchini preparations include zucchini adjika and canned zucchini salad, Korean pickled zucchini and zucchini caviar, lightly salted zucchini and pickled zucchini, as well as candied fruits and even zucchini jam

Ingredients for 2 jars (750 ml each):

• 1 kg of young zucchini.
• For brine: 1.5 liters of water,
• 3 tbsp. salt,
• Bay leaf,
• peppercorns,
• allspice.
• For filling: 120 g lemon juice,
• 4 tbsp chopped dill,
• 8 tbsp. l. olive oil,
• 8 cloves of garlic,
• parsley.

Cooking method:

Peel young zucchini and cut into 5 mm thick slices. If the zucchini is large, then cut the circle into four parts. Peel the garlic and cut into strips.

Squeeze the juice from the lemons, mixing it with dill and olive oil. Prepare the brine. Place the zucchini in a saucepan, add salt, add spices and pour boiling water over it. Place on a hot stove for 5 minutes and immediately drain the water.

Place parsley on the bottom of clean jars, then chopped zucchini, layering with garlic and pouring over the filling. The top layer is parsley. Close the jars with self-screwing lids. Let cool, shake and place in a cool place.

Cold method under a nylon lid

When guests unexpectedly come to us, I prepare young salted zucchini for the table. Vegetables are cold-salted without sterilization for only a few hours, so in the evening they can be safely served at the festive table.

To prepare a salt mixture for zucchini, just take sugar and salt in equal proportions. Then the zucchini turns out lightly salted.

From spices, you can take any mixture that you use to prepare other preparations for the winter.

I add ground dry herbs:

In order for the vegetables to evenly absorb the salt and spices, the prepared salt mixture must be thoroughly mixed.

I will also need young zucchini, the seeds of which have not yet hardened.

In addition to salt, sugar and herbs, I will need garlic (several cloves), bay leaf and red hot pepper. I dose seasonings to taste.

You will also need any deep container that can be tightly closed with a lid: a saucepan or a plastic container for cold foods.

1. I pour a little running water into one bowl, and mix sugar, salt and spices in another.
2. I cut the pre-washed zucchini into slices up to three centimeters thick, dip them in water, and then roll them in the salty mixture.
3. I place the wrapped pieces of vegetables in a clean, dry container. Between the layers of zucchini slices you need to put herbs, pepper and garlic cloves.
4. After this, I close the lid of the container or saucepan tightly and put it in the refrigerator for several hours.

Recipes for cold dry pickling of zucchini are very convenient, since the pickles can be served to the table within a few hours. In addition, there is no vinegar in zucchini, so even small children can eat them.

Salted zucchini for the winter

Ingredients:

• 10 kg of zucchini (no more than 15 cm long, 4-5 cm in girth),
• 300 g dill,
• 50 g horseradish root,
• 2 pods of hot pepper,
• 3-4 cloves of garlic,
• Filling: for 1 liter of water – 70-80 g of salt, dill and tarragon, black currant and cherry leaves.

Preparation:

Wash zucchini with dense pulp and soak for 2-3 hours in cold water. Prepare a container (barrel or enamel tank).

Place half of all the seasonings on the bottom of the container, place the zucchini tightly, and sprinkle the remaining seasonings on top. Pour in excess brine, place a wooden circle and press down. Cover the dishes with a clean cloth and keep at room temperature until fermentation begins.

Then transfer to a cellar or basement with a temperature of 0-1 C. After 10-15 days, add brine and close the lid tightly.

Recipe 4. Zucchini under milk mushrooms

This very simple and tasty recipe for cooking zucchini with mushroom flavor should be in the arsenal of every housewife. This is an excellent appetizer that goes well with any cold or hot dish, a real culinary masterpiece.

Required Products:

• Zucchini – 3 kg.
• Salt – 15 g.
• Black pepper powder – 15 g.
• Granulated sugar - 5-6 tablespoons.
• Sunflower oil – 200 ml.
• Dill greens – 2 bunches.
• Nine percent concentration vinegar – 200 ml.
• Garlic is a large head.

Instant Pickled Zucchini

Ingredients for every 500 g of zucchini:

• 0.5 tsp salt.
• For the marinade: 100 ml olive oil,
• 3 tbsp. vinegar,
• 2 tsp honey,
• 2-3 cloves of garlic,
• ground black pepper,
• fresh or dried herbs.

Cooking method:

Wash the zucchini and cut off the skin. If the zucchini is young, you can do it with the skin. Chop into thin circles.

Place in a bowl, add salt and leave for 30 minutes. Prepare the marinade. Pass the garlic through a press, mix with olive oil, honey (if the honey is thick, melt it in a water bath), vinegar, pepper and finely chopped herbs.

Cilantro, basil, tarragon, dill, and parsley are perfect. You can add a spoonful of paprika paste or ketchup. Mix the marinade. Drain the resulting liquid from the zucchini and squeeze it out with your hands. Pour in the marinade and stir.

Place in the refrigerator until morning. During this time, you can stir a couple of times.

Prepare jam

Every year more and more housewives consider zucchini as the basis for original jam.
Indeed, this vegetable, with its delicate, pleasant consistency, does not have its own pronounced taste, and therefore it is very convenient to “color” it with a wide variety of fruit or berry additives. Most often these are citrus fruits - lemon and orange. Making zucchini jam is extremely simple and quick:

Zucchini jam with lemon

To prepare you will need:

• zucchini - 1 kg;
• sugar - 800 g;
• lemon - 1 large.

Recipe:

1. Cut the young zucchini into small cubes, add sugar and leave for 10-12 hours to release the juice.
2. Put the sweet mixture on the fire, boil after boiling for 15 minutes. and add finely chopped lemon pulp (without peel!).
3. Boil with lemon for another 15 minutes, transfer to sterilized heated jars and roll up. Turn over onto lids and leave to air cool.

This is a classic version of “zucchini” jam.
If instead of lemon you add red currants, lingonberries, physalis, carrot juice, orange, apples... you can get dozens of different simply unique “crown” desserts! Zucchini jam

Zucchini still lies in the beds today, waiting its turn on the kitchen table. And they are modestly silent that they are our cheapest and most useful medicine: “taking them orally” will help fight excess weight and cellulite, they are useful for kidney and liver diseases, hypertension and diabetes, and will have a calming effect against excitability and stress.

And while the pharmaceutical industry is inventing cutting-edge medicines for us from stress and illness, let’s go to the garden for such a tasty and healthy biological and very active additive to our winter table!

The article is posted in sections:

The main competitor of pickled cucumber is zucchini prepared in the same way. Many people love these vegetables for their tender pulp, which is incredibly tasty in combination with a well-chosen bouquet of spices, pepper and salt. Each housewife has her own recipe for making salted zucchini. We offer you one of the simplest and most popular options for this blank.

Please note that it is better to roll young zucchini - they have very tender flesh and small seeds. However, you can also roll large vegetables - you just need to remove the rough skin from them and remove the seeds. Well, then everything is strictly according to the recipe! To make the preparation more aromatic, the spicy bouquet can be supplemented with parsley, cilantro, blackcurrant leaves, chili pepper or horseradish roots.

Ingredients

Recipe for delicious pickled zucchini

Ingredients:

• 2 kg zucchini,
• 3-4 heads of garlic,
• 80 g salt,
• 10 g sugar,
• 4-5 pcs. bay leaf,
• 10 black peppercorns,
• 10 peas of allspice,
• 1 tsp coriander seeds,
• 1 liter of water.

Preparation:

Peel the zucchini from the skin and core, cut into circles 2-3 cm thick. If the zucchini is very large, then each circle should be cut into 2-4 parts.

Prepare a brine from water, salt and sugar, bring to a boil, boil for 3 minutes, add spices (except garlic) and cook for another 5 minutes. Cool.

Place the prepared zucchini in sterilized jars, sprinkling each layer with garlic. Pour warm brine, cover with lids and let brew at room temperature for 2-3 days. Then sterilize the jars (half-liter jars - 10 minutes, liter jars - 20 minutes), close with plastic lids.

Store in the refrigerator or cellar.

Is it possible to pickle zucchini like cucumbers?

Zucchini is classified as a dietary vegetable. The fruits contain so many vitamins and microelements that will help you avoid gaining weight and normalize the functioning of the digestive tract. As a member of the Cucurbitaceae family, the vegetable is similar in its elongated fruits to cucumbers. Pumpkins are especially close in appearance when they are young and immature. If you plant zucchini and cucumbers next to each other, then due to cross-pollination you will get hybrids that are similar to both cucumber and zucchini.

Vegetables differ in that zucchini can reach enormous sizes as they grow, up to 2-4 kilograms. At the same time, pumpkins cannot be used in cooking: they have such a thick peel, and there are a lot of seeds inside. But young light green zucchini are good for pickling, as are cucumbers.

Requirements for main ingredients

You should not choose all the zucchini for pickling. Ordinary varieties of vegetables or zucchini are best suited. It is better not to pickle yellow types of zucchini. The size of the pumpkins plays a major role. It is necessary that the zucchini fruits resemble cucumbers in shape and size, and be between 10-20 centimeters in length.

Before cooking, the fruits are kept soaked in water for 2 hours, then washed and cut into circles or bars. If large seeds have already appeared, then you need to clear them from the middle of the pulp. When a dense peel forms, it is better to peel the fruit from it.

Preparing containers

Jars for pickled zucchini should be chosen in such a volume that you can immediately eat the preparation. If your family enjoys eating vegetables, you can use 2 and 3 liter bottles. But it’s better to take liter jars. They should be thoroughly washed with hot water and soda and rinsed. Sterilize the container in a steam or water bath for 10 to 20 minutes. The jars are sealed with iron lids, which are also sterilized.

Canned zucchini with plums

Ingredients:

• zucchini – 1 kg,
• sugar – 150 g,
• plums – 1 kg,
• citric acid – 5 g,
• water - 1.3 l,
• cloves - 5 pcs.,
• salt – 40 g,
• black pepper (peas) - 5 pcs.

Cooking method:

Wash plums and zucchini. Cut the zucchini into cubes of the same size (large), remove the pits from the plums.

Place the prepared products in a sterilized jar in dense layers, alternating rows of zucchini, plums and spices. Dissolve sugar, salt and citric acid in water. Pour boiling solution over the products placed in jars three times and roll up.

Canned zucchini will be ready to eat in a week.

Cold method under a nylon lid

When guests unexpectedly come to us, I prepare young salted zucchini for the table. Vegetables are cold-salted without sterilization for only a few hours, so in the evening they can be safely served at the festive table.

To prepare a salt mixture for zucchini, just take sugar and salt in equal proportions. Then the zucchini turns out lightly salted.

From spices, you can take any mixture that you use to prepare other preparations for the winter.

I add ground dry herbs:

In order for the vegetables to evenly absorb the salt and spices, the prepared salt mixture must be thoroughly mixed.

I will also need young zucchini, the seeds of which have not yet hardened.

In addition to salt, sugar and herbs, I will need garlic (several cloves), bay leaf and red hot pepper. I dose seasonings to taste.

You will also need any deep container that can be tightly closed with a lid: a saucepan or a plastic container for cold foods.

1. I pour a little running water into one bowl, and mix sugar, salt and spices in another.
2. I cut the pre-washed zucchini into slices up to three centimeters thick, dip them in water, and then roll them in the salty mixture.
3. I place the wrapped pieces of vegetables in a clean, dry container. Between the layers of zucchini slices you need to put herbs, pepper and garlic cloves.
4. After this, I close the lid of the container or saucepan tightly and put it in the refrigerator for several hours.

Recipes for cold dry pickling of zucchini are very convenient, since the pickles can be served to the table within a few hours. In addition, there is no vinegar in zucchini, so even small children can eat them.

A simple recipe for pickled zucchini for the winter

Ingredients:

• 1 kg of young zucchini,
• 1 liter of water,
• 100 ml apple cider vinegar,
• 100 g sugar,
• 1.5 tbsp. salt,
• 3 black peppercorns,
• 2 carnations,
• coriander seeds, dill.

Preparation:

Wash the zucchini, cut in half lengthwise. Wash the dill and dry. Prepare the marinade: add sugar, salt and vinegar to the water, bring to a boil, remove from heat.

Place hot pickled zucchini in sterilized jars along with dill sprigs, add spices and pour boiling marinade (leave the remaining marinade).

Cover the jars and leave for 1 day. Then add the remaining marinade, close the jars and store in a cool place.

Recipe 5. Canned zucchini as pineapple for the winter

This amazing dish with pineapple flavor is an extraordinary delicacy that will appeal not only to loved ones, but also to guests.

Required components:

• Fresh vegetables – 450-500 g;
• Sugar – 100 g;
• Pineapple juice – 1 l;
• Lemon juice – 1 teaspoon.

Wash the vegetables, peel and cut into slices.

Boil pineapple juice, add lemon juice or citric acid, and finish with sugar. After all ingredients are completely dissolved, add cooked vegetables to the marinade. Boil for 5 minutes.

Transfer the workpiece into a clean glass container and place in a pan for sterilization. Sterilize zucchini for 10 minutes. Then roll up the finished product with lids, after cooling, store in a cool place.

Marianna Pavley

What we will cook:

This year I harvested a large harvest of zucchini, but I was not so lucky with cucumbers. And I decided to prepare zucchini for the winter like cucumbers - pickled, lightly salted, salted, just finger-licking, it turned out so delicious.

Zucchini lecho for the winter

This wonderful appetizer for the winter is perfect for any dishes that you will prepare, but zucchini lecho for the winter is also perfect for a snack.

Required Products:

• zucchini – 1 kg;
• tomatoes – 1 kg;
• bell pepper – 1 kg;
• carrots – 500 gr.;
• onion – 200 gr.;
• garlic – 2 cloves;
• sunflower oil – 150 ml;
• vinegar – 20 ml;
• salt - 30 g;
• sugar – 1 tbsp.

Yield of the finished product: 6 pieces of 0.5 liter jars.

Preparation:

We are preparing zucchini lecho for the winter. Prepare all vegetables for chopping. Rinse with cold water and dry. Cut the medium-thick zucchini into rings, cut the pepper into strips, cut the onion into half rings, and cut the carrots into thin strips with a sharp knife.

We need to get homemade fresh almost tomato paste or thick tomato juice. Blanch the tomatoes, that is, put them in boiling water, this is better and easier to remove the skin from them. Then make juice in a meat grinder or using a blender.

Heat a pan, add about a fifth of the oil and pour the onions and carrots into it.

Fry the onions and carrots a little and add the zucchini and pepper. Add salt and simmer over low heat for about 5 minutes.

Now pour out the resulting tomato juice, add spices and garlic. Add sugar and simmer for about 15-20 minutes over low heat. Five minutes before the salad is ready, add vinegar, mix thoroughly and simmer for another 4-5 minutes.

The finished zucchini lecho for the winter is ready to be rolled. Pour into jars, roll up and cover the jars upside down with a blanket until they cool completely.

General rules and nuances

For preparations, use coarse rock salt that does not contain iodine additives . In order to acquire the properties necessary for winter storage during salting, zucchini must “ferment,” that is, undergo lactic acid fermentation. Such preparations are stored without capping, since living microorganisms remain in them even after the process is terminated. You can salt zucchini without fermentation, but in this case vinegar or edible citric acid is added to the preparation, that is, a marinade is actually prepared.

These rules are considered general for preparing most salted vegetables, but working with zucchini also has its own characteristics :

• The choice of fruits suitable for pickling is quite simple. Zucchini is best suited in the stage of “milk ripeness” - no more than 15 cm long, with small, not yet ripened seeds and soft skin;
• The young fruits of this plant have practically no taste of their own, but perfectly absorb the aroma and taste of the seasonings used for pickling. This gives the housewife the opportunity to fully express her imagination and prepare products with varied and completely individual qualities;
• zucchini is cut lengthwise (into wedges) or crosswise (in circles). Modern varieties of spherical shape (“Boatswain”, “Ball”, etc.), as well as close “relatives” of zucchini - squash, are also suitable for preparations. They are salted in cut pieces, and the smallest specimens are salted whole;
• During fermentation, the fruits must be kept under pressure. Therefore, it is better to salt the zucchini in a wide container (pan or bucket), and then transfer it to storage in containers that are more convenient to place in the refrigerator. There are also recommendations on how to pickle zucchini for the winter in a jar right away. Such recipes are used in cases where they want to save time and do without unnecessary work;
• The standards for adding salt when harvesting zucchini are not as strict as when pickling cucumbers. The “strength” of the brine, that is, its concentration can be changed depending on further plans for storing the finished product.

Crispy pickled zucchini for the winter “like cabbage”

The salad is simple to prepare, it turns out delicious, even those who don’t like zucchini eat it, mistaking it in this salad for pickled cabbage. The main thing for this salad is to grate the zucchini and carrots into very thin strips, otherwise the secret that it is not cabbage will be revealed!

Calculation for 6 half-liter jars, and if 700 ml - approximately 5 jars

Products:

• 3 kg peeled and seeded zucchini;
• 0.5 kg of onion;
• 0.5 kg carrots;
• 1 tbsp. Sahara;
• 2 tbsp. raises oils;
• 1 tbsp. 9% vinegar;
• 3 tbsp. salt.

Preparation:

Grate carrots and zucchini on a Korean grater, cut the onion into thin half rings. Mix all ingredients in a large container and place in jars.

Cover the jars with boiled lids and sterilize for 15 minutes from the moment the water boils. Roll up and wrap. Zucchini (aka cabbage) turns out crispy. Delicious!

Vegetables marinated with spices and mustard - a delicious preparation for the winter

The taste of vegetables prepared using this technology is incredibly juicy, slightly spicy and at the same time soft. They are good for making salads and serving with baked or fried meats. The combination of turmeric, mustard seeds and dill creates a unique aroma.

To prepare such zucchini, use the following set of products (per 1 liter jar):

• green, ripe zucchini - 2-3 pcs.;
• onions - 1-2 pcs.;
• table vinegar and sugar;
• mustard seeds, dill seeds, turmeric and celery.

The zucchini is selected, washed and, if desired, peeled with a special knife. Then they are cut into medium-sized rings and placed in a deep bowl.

Sprinkle the vegetables on top with fresh sliced ​​or grated onion rings and thoroughly mix the ingredients together.

The resulting mixture is lightly salted, a little water or ice cubes are added and left to infuse for 30-50 minutes. Mix all the spices, salt, a small amount of sugar and vinegar in a metal pan and place on the stove to simmer over low heat, but no more than 5-7 minutes.

When the zucchini and onions have steeped, they are placed in a colander, the water is allowed to drain completely and sorted into clean, pre-sterilized jars.

Pour warm (but not hot) marinade from the stove on top and immediately close tightly with lids. After this, you can turn the workpieces over, cover them in a blanket or other warm fabric, let them stand at room temperature and then send them to the cellar or basement until winter.

Zucchini caviar for the winter is the most delicious

You will need:

• white onion – 1 kg;
• zucchini – 3 kg;
• carrots – 1 kg;
• tomato paste – 4 tbsp. l.;
• salt – 2 tbsp. l.;
• sugar – 1 tbsp. l.;
• garlic - 7 cloves (if this is very large southern garlic, if small, then twice as much);
• greens - parsley and fresh dill;
• ground pepper.

A method for preparing delicious caviar from zucchini for the winter:

Wash and peel all vegetables. Then cut the fresh zucchini into cubes, grate the carrots (you can use a coarse grater), cut the white onion into thin rings.

Then heat a frying pan with oil and place the zucchini in it. Fry over medium heat, stirring constantly. Then fry fresh onions in the same oil. Carrots will go into the pan next.

When each ingredient turns golden brown, grind the vegetables in a blender or pass everything together through a meat grinder or electric food processor. You will get a homogeneous puree. This puree should be placed in a saucepan with the thickest walls; you can use a cauldron or stewpan.

After you bring the semi-finished mixture to a boil, reduce the heat slightly and simmer for 40-45 minutes. Ten minutes before readiness, add sugar and salt, pepper and herbs to the mixture. Don't forget to stir what you're cooking periodically.

Roll hot zucchini caviar into jars that have been sterilized in advance. Place the wrapped jars in the coolest place in the apartment to cool.

Make caviar

Squash caviar is not a “mono product”, it is a vegetable mixture. Its components are a variety of vegetables and even fruits: tomatoes, carrots, onions, sweet bell peppers, eggplants, garlic, ginger, plums, apples... Different compositions and different proportions of products allow, without ever repeating, to prepare an endless variety of caviar options of the most unique tastes .

Classic squash caviar

To prepare you will need:

• zucchini - 3 kg;
• carrots - 1 kg;
• onions - 1 kg;
• tomato paste - 2 tbsp. spoons;
• salt - 1.5 tbsp. spoons
• sugar - 1 tbsp. spoon;
• citric acid - 1 teaspoon;
• vegetable oil - as needed.

Recipe:

1. Cut the zucchini into slices and fry in sunflower oil until browned.
2. Fry carrots grated on a coarse grater and onions cut into half rings in sunflower oil until soft.
3. Grind slightly cooled zucchini and carrots with onions (through a meat grinder or blender), add salt, sugar, tomato paste and citric acid to the resulting mass.
4. Bring everything to a boil, cook over low heat for 15 minutes. immediately put into sterilized jars and roll up. Until it cools, keep it upside down on the lids, wrapping it warmly.

If desired, this composition of products can be expanded with any herbs: add parsley, dill, celery, cilantro or garlic, enrich with herbs and spices (ginger, cumin, hot pepper, and so on) - this will only improve the classic taste of squash caviar.
In the next video you will see a recipe for making caviar, the taste of which we have known since childhood. So, caviar “store-bought”:

Pickled hot zucchini in jars

Recipe Ingredients:

• For 1 liter of water: 450-600 ml of 9% vinegar,
• 15 g black currant leaves,
• 1-2 bay leaves,
• 5-7 pcs. cloves and black pepper.

Preparation:

Peel young zucchini with unripe seeds and dense pulp, remove the core, cut into cubes 2-3 cm in size. Blanch the zucchini in boiling water for 5-7 minutes and immediately cool in cold water.

Prepare the marinade - dissolve sugar and salt in boiling water, add spices, vinegar, remove from heat. Fill the jars and pour over the hot marinade.

Pasteurize half-liter jars for 15 minutes, liter and two-liter jars for 20 minutes. Roll up.

Pickle

Salted zucchini is no less tasty than.
They also acquire a characteristic, beloved crunch and can be a wonderful snack. Young zucchini with delicate skin, poorly developed seeds and dense elastic pulp are suitable for pickling. Pickling can be done both in barrels and in glass containers using the “cucumber” technology. You need to remove the zucchini, leaving the stem.
For cooking you will need (for a 3-liter jar):

• zucchini - 3-4 pcs.;
• horseradish leaf - 25-30 cm;
• dill - 2 large umbrellas with seeds;
• black currant and cherry leaves - 3-4 pcs.;
• parsley - 5-6 sprigs;
• garlic, celery, tarragon - not for everyone.

Recipe:

1. Wash the zucchini thoroughly and cut into slices 1.5-2 cm thick.
2. Herbs and spices are placed at the bottom of the selected container.
3. Place chopped zucchini and add boiling brine at the rate of 2 tbsp. spoons of salt (50 g) per 1 liter of water. Some housewives prefer to fill the zucchini with cooled brine, this is up to you to choose from.
4. Leave under a loose lid in a cool place until ready - for 1 month.
5. If necessary, you can add brine, but in a concentration lower than in the filling: it will be enough to put 20 g of salt per 1 liter of water.
6. Unlike cucumbers, zucchini pickles faster, so it is not recommended to store them for a very long time after the allotted time for pickling.

Some housewives select tiny (the size of a small cucumber) fruits for pickling. When prepared, these zucchini look original and taste divine)

Recipe for fried winter squash with Korean carrots

• For a liter jar: zucchini, carrots, parsley, garlic, vegetable oil.
• For the marinade: 1/2 cup 9% vinegar, 1⁄4 cup water, ground red pepper, salt.

Cooking method:

Peel the zucchini, cut into slices, fry in vegetable oil on both sides until golden brown.

Grate the carrots on a Korean grater, finely chop the parsley and garlic. Mix everything.

For the marinade, mix vinegar with water, add ground red pepper and salt to taste.

Dip zucchini circles on both sides in the marinade, place in a jar, layering with carrots, parsley and garlic. Compact the top and add the juice and oil left over from frying the zucchini. Sterilize for 35 minutes. Let's roll up.

Sweet zucchini with vinegar like cucumbers

Now we will prepare sweet zucchini for the winter without sterilization that tastes like cucumbers. This delicious recipe is prepared very quickly and will appeal to many.

We take products for a 1 liter jar:

• zucchini
• coffee spoon mustard seeds
• sprig of dill
• 3 black peppercorns
• 2 cloves garlic
• 2 currant and cherry leaves
• 0.5 liters of purified water
• 45 grams of fine sugar
• 0.5 tablespoons salt
• 2 tablespoons vinegar

How to twist:

Place herbs and spices at the bottom of a sterile jar.

More deliciousness: Cucumbers in their own juice for the winter - 6 recipes for a “cool” snack

We cut the fruits into large circles and place them tightly in a glass container. Pour boiling water over the vegetables for twenty minutes.

Pour the liquid into a saucepan, add salt and sugar, and after boiling, pour in the vinegar.

Pour mustard into the heated vegetables and add brine. We cork it.

After cooling, we lower the sweet zucchini into the basement. Vegetables are prepared quickly, and in winter they will be very tasty.

Secrets of preparing delicious zucchini for the winter

1. To prepare zucchini preparations for the winter, in all recipes it is better to use young, not very long and not thick vegetables.
2. To prepare caviar, on the contrary, take mature, large-sized vegetables.
3. Using the inexpressive taste of the vegetable, you can give it bright, unique shades by boldly using various spices and herbs.
4. Don't think that zucchini is the most boring vegetable in the garden.
5. If you put not only your soul, but also your imagination into preparing the preparations, they will delight your family with their originality and piquancy.

Zucchini in garlic sauce with butter - a juicy and aromatic appetizer

Zucchini slices marinated with garlic acquire a very interesting and bright taste that will appeal to even the most demanding gourmets. The structure of vegetables becomes tender and soft, and the aroma is simply unique.

To quickly prepare such a roll at home, you need the following set of ingredients:

• ripe zucchini - 2 kilograms;
• garlic - 2-3 medium cloves;
• vinegar, salt, sugar and sunflower oil;
• parsley or cilantro (as additional spices).

The first step is to prepare vegetables and spices. The zucchini is washed in cold water, the garlic is peeled and passed through a press or crusher. The main fruits are cut in any convenient way, but it is best to use standard cubes.

The resulting mixture is left to infuse in a bowl for about an hour. After the time has passed, the pan with the contents is placed on the fire and simmered for 10-15 minutes, not forgetting to pour a little table or wine vinegar into the container.

Now carefully lay out the products in clean and sterile jars, add herbs or allspice if desired and close with tight lids.

Quickly marinated zucchini according to my grandmother’s recipe (Soviet recipe)

Ingredients:

• young zucchini – 1 kg;
• garlic - 6 cloves;
• allspice black pepper - 6 pcs.;
• dill inflorescences - 3 pcs.;
• bay leaf - 3 pcs.;
• cherry, apple, black currant leaves - 3 pcs.;
• horseradish leaves – 2 pcs.;
• tarragon (dried or fresh) – 1 sprig.

For the marinade:

• water - 3 l;
• table vinegar 9% - 100 ml;
• granulated sugar - 100 g;
• coarse table salt - 100 g.

How to cook:

First, we sterilize the jars and metal lids for them so that the zucchini can be stored for a long time.

Wash the vegetables and trim the tails. Cut small zucchini into circles 5-7 mm thick; if the vegetables are large, cut the circles in half.

Let's wash all the greens. Cut the horseradish leaves, tarragon and dill sprigs into several pieces. Peel the garlic cloves.

In sterile jars, put one leaf of laurel, cherry, black currant and apple tree, add 2 cloves of garlic, add a few large peas of allspice. For aroma, add dill and tarragon umbrellas, add chopped horseradish leaf.

Fill the jars with herbs and spices with zucchini mugs. Try to compact the vegetables as tightly as possible.

This way we will prepare all the jars. I ended up with 3 liter jars.

Pour 3 liters of purified water into a saucepan and bring to a boil.

Pour boiling water over the zucchini in jars. Cover them with a towel or clean cloth.

After 20 minutes, the zucchini will infuse properly and release the juice. Carefully pour the water and juice from the cans back into the pan with the remaining water. Add coarse table non-iodized salt.

Add the same amount of granulated sugar.

Place the marinade over high heat and, stirring until the dry ingredients dissolve, bring to a boil.

Let's turn off the fire. Add 9% table vinegar to the marinade and mix.

Refill the vegetables.

Cover the jars with sterile metal lids and roll them up using a machine.

Then put the jars in a dark, dry place, wrapping them well in a blanket and turning them upside down.

Leave the preservation until it cools completely, after which we put the workpieces in a dark, preferably cool, place.

The marinade will remain, since it is quite difficult to calculate the exact amount of liquid required. Therefore, I prefer to make it with a reserve so that there is enough for sure.

Instant homemade lightly salted zucchini

You need to select only the youngest fruits up to 12 cm long - “squash gherkins”. They contain the most vitamins, the flesh is tender even when raw.

Cutting them into slices is very convenient, and lightly salted zucchini prepared according to this recipe looks perfect on a plate, especially if you pickle white zucchini and striped zucchini together. We select spices and herbs at random.

Ingredients

• Zucchini fruits – 0.5 kg;
• Purified water – 0.5 l;
• Young garlic – 2 large cloves;
• Salt – 1 tbsp;
• Sugar – 1 tbsp. (without slide);
• Laurel leaf – 1 pc.;
• Fresh herbs - a bunch;
• Cloves (spice) – 1 inflorescence;
• Peppers (black and allspice) – 2-3 peas each.

1. We wash the vegetables and herbs (you don’t need to dry them), remove the peel from the garlic.
2. Chop the green leaves and place them on the bottom of the prepared vessel.
3. Sprinkle peeled and well-chopped garlic on top.
4. From zucchini fruits, you need to remove the stalks and hard receptacle.
5. Armed with a vegetable cutter, we cut the fruits into thin and neat “tongues”. If there is no such device in the kitchen, take a sharp knife in your hands. This work will take a little more time, but the main thing is the result.
6. Place the zucchini slices evenly on the vegetable bed, layer by layer.
7. In a separate saucepan, prepare the spicy brine. To do this, heat the water, sweeten and salt it.
8. At the end, we throw in the aromatic-spicy set and, after letting it boil, immediately turn it off.
9. When the liquid has cooled, pour it over the zucchini, cover the contents of the pickling container and send it to a darker place.

Salting out does not last long. After 6-7 hours, if sourness has appeared in the liquid, you can already take a sample of the spicy snack. We store the leftovers in the cold, but not for long - only a couple of days.

How to cook pickled zucchini “under milk mushrooms” - a super recipe for a delicious preparation!

Ingredients:

• 1.5 kg of zucchini;
• 1 tablespoon salt;
• 0.5 tablespoon ground black pepper;
• 3 tablespoons sugar;
• 0.5 cups vegetable oil;
• 1 bunch of dill;
• 0.5 cups 9% vinegar;
• 4-5 cloves of garlic.

*The indicated amount of ingredients yields approximately 2 liters of preserved food.

How to pickle zucchini like milk mushrooms:

For this recipe, you can use any type of zucchini. The main thing is that they must be fresh. This recipe does not use all the zucchini, just the dense part. The soft, loose part (even if the zucchini is young, with underdeveloped seeds) is removed. Without this, the milk mushroom effect will not work. Therefore, we will weigh the zucchini after cleaning them and removing the internal loose part. We wash the zucchini with cold running water. Trim both ends and peel the skin. Cut the zucchini lengthwise into 4-6 pieces and cut out the loose inner part. Cut the zucchini into small slices - as if cutting mushrooms. The main thing is that the slices do not differ greatly in size (this will worsen the appearance of the snack). Peel the garlic, wash it and chop it with a knife. We wash the dill, dry it and finely chop it.

Place the prepared zucchini, garlic and dill in a bowl. Add salt, sugar, ground black pepper, vegetable oil and vinegar. Mix thoroughly.

Cover the bowl with the zucchini with a lid or cling film and set aside for 3 hours. During this time, the zucchini will be saturated with the aromas of the filling and release juice.

We wash the jars in advance in water and soda and sterilize them in any convenient way. Boil the lids for 4-5 minutes. Place the zucchini in dry, sterilized jars and shake the jar several times so that the zucchini settles more tightly. Fill the zucchini with the resulting juice.

Cover the jars with lids and prepare for sterilization. Line the bottom of a wide pan with a napkin (so that the jars do not crack during sterilization). Place the jars in a saucepan and fill with warm water (the water should reach the shoulders of the jars). We put the pan on the fire. Bring the water to a boil over high heat, then reduce the heat so that it does not boil too vigorously. Sterilize half-liter jars for 10 minutes. For liter jars, increase the sterilization time to 15 minutes.

We carefully remove the sterilized jars with zucchini from the pan (this is convenient to do using special tongs) and immediately seal them hermetically.

Turn the jars of zucchini upside down.

Wrap it in a blanket and leave the zucchini there until it cools completely.

You can store such zucchini at room temperature, always in a dark place, otherwise the zucchini will acquire a grayish tint.

Quick pickling of zucchini: a simple home recipe

Ingredients

• — 3-4 fruits + —
• — 7-10 medium cloves + —
• — 1.5 l + —
• - 3 tbsp. + —
• - 2 tsp. + —
• — 2-3 pcs. + —
• We also send garlic to them, after peeling and chopping it.
• On top is a horseradish leaf.
• Next - exactly the same layering.
• We prepare the filling, as in the first two cases, only we pour it into the pan while it is hot. It should completely cover the contents of the vessel.
• Cover, cool and place in the refrigerator. The sample can be taken in a day.

During the summer garden harvest, when there is no time to cook, you want to cook something simpler and tastier. The lightly salted homemade quick-cooking zucchini offered today is what you need when the garden has become ugly and you have no time to bother with twists. True, this treat does not last long, because it instantly goes on plates. But you can always do more!..

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Zucchini fried with herbs in marinade

These fried vegetables with a crispy crust and garlic are served in winter as an independent dish with fresh mayonnaise or other favorite seasonings. Their taste is very soft, rich, and they are also filling.

The following ingredients are used to prepare pickles:

• fresh, young zucchini - 2 kilograms;
• refined or olive oil for frying;
• vinegar, parsley, dill, etc.;
• garlic, green onions, mayonnaise, flour.

First, they begin to prepare the products. Greens, onions and zucchini are washed in running water and allowed to dry. The garlic is peeled and divided into slices. Clean fruits along with the skin are cut in any convenient way, but for frying it is better to cut them into relatively thick slices.

Each piece is dipped in flour on both sides, previously mixed in a plate with salt. Next, place the battered zucchini in a heated frying pan with vegetable or olive oil. There is no need to feel sorry for it, let it be enough so that the vegetables are fried as if deep-fried.

As soon as a golden blush appears, turn the zucchini over and fry until crusty on the other side.

All greens are cut into small pieces, the garlic is crushed with a press or very finely chopped, mixed together and placed on the bottom of glass jars.

Roasted zucchini is layered on top of the greens and each container is topped with oil and fresh vinegar as the main preservatives. Now you can send the workpieces for storage in the refrigerator or cool cellar.

The main task of a caring mother and wife is to diversify the menu of their beloved household members with treats that will be both tasty and healthy. Lightly salted zucchini prepared according to your own recipe will be an excellent addition to main courses, as well as a wonderful appetizer during a feast. The piquant and at the same time delicate taste of young and vitamin-rich summer fruits will be a pleasant surprise for all fans of spicy and salty foods.

This dish is prepared quickly and does not require any special skill. And most importantly, it is made without vinegar, with water and aromatic spices. Thanks to this, the taste is delicate, with a slight sourness. The rich aroma of original lightly salted zucchini instantly stimulates the appetite, so let’s hasten to bookmark the new recipe and start testing it.

A simple recipe for quick-cooking lightly salted zucchini

You can tastefully salt not only young squash, but also large fruits. You will have to remove the hard seeds from them, but the side pulp will go into the marinade and onto the table. You won't have to wait long for a spicy treat.

Ingredients

• Overripe zucchini – 2-3 fruits;
• Garlic – 1 medium head;
• Water – 1 l;
• Salt – 1.5 tbsp;
• Sugar – 0.5 tsp;
• Bay leaf - 1-2 pcs.;
• Dill – 2 umbrellas;
• Peppers (fragrant, black) – 3 peas each.

Cooking delicious lightly salted zucchini at home

We wash the fruits, peel them, cut them in half, remove the middle with the seeds, and cut them into half rings 1 cm thick.

Chop the peeled garlic coarsely and place it in the bottom of the pickling container. We put spices there, and chopped zucchini fruits on top.

Sweeten the water, add salt and boil. Pour the cooled liquid over the vegetables, cover and hide away from light for a day to salt.

General information

Zucchini is one of the most popular vegetables among domestic gardeners. A universal ingredient when preparing many vegetable dishes or snacks, they are no less in demand for winter preparations. Eating zucchini allows you to remove harmful substances from the body, excess moisture, and lower cholesterol levels in the blood. Used in the preparation of dietary nutrition, it allows you to quickly get enough, speeds up the digestive processes.

Pickled vegetables are not suitable for people with gastrointestinal problems, so it is recommended to prepare pickled or salted canned food for the winter. These recipes do not use the addition of vinegar.

Selection and preparation of main ingredients

For canning, it is necessary to choose young vegetables with tender pulp and the absence of a large layer of seeds.

It is not recommended to use zucchini with mechanical damage or traces of pest activity. The taste and juiciness of pickles depends on the proper implementation of these simple rules.

Each zucchini is thoroughly washed, removing dirt and cutting off the tails. After washing, the vegetables should dry and then they are cut into circles or quarters, depending on the family’s taste preferences. Slicing thickness: maximum 10 mm. In addition to the main ingredient, you will need to prepare a set of spices and herbs. The choice depends on the recipe and the taste of the housewife. It is recommended to use currant, grape, horseradish, cherry or raspberry leaves.

Allspice peas, garlic, umbrellas or dill, and hot pepper pods are added as seasonings. Zucchini is good in combination with carrots, bell peppers, and white cabbage.

Important! Regardless of the set of spices and flavorings, they must be used strictly according to the recipe. This will preserve the natural taste of the product.