Part of the harvest collected in the summer is obligatory, and these preparations can have a wide variety of shapes. Salted, dried, frozen and pickled, and are always welcome guests on any table. In the article we will talk about the most traditional forms of preparing zucchini, since the components of this particular vegetable are considered the basis for proper nutrition person.

How to freeze zucchini for the winter

If you don't have time to preserve zucchini, then ideal option their preparations for the winter will be simply frozen, especially since it allows you to preserve the entire set useful vitamins. To complete the task, you will need the zucchini themselves (it is advisable to choose young ones with thin skin) and freezer with portion packages. All prepared vegetables should be washed, dried well and their tails cut off. The next step is to cut the zucchini, but exactly how to do this depends on the purpose for which they will be used in the future. For example, if you prefer soups and stews, then the vegetables are cut into small cubes, 1-2 cm in size, after which they are portioned into bags or special containers and sent to the freezer (all containers are tightly closed).

Important! The portioned freezing method is the most convenient, since in winter you do not have to defrost the entire stock in order to separate a small part from it. That is, they will not lose the vitamins they contain.

For lovers of zucchini casseroles or fried zucchini, it is better to immediately cut the vegetables into circles, the thickness of which will not exceed 1-1.5 cm. Before the main freezing, the zucchini is pre-frozen, spreading the rings in one layer on a board covered with cling film. They are left in the freezer until they are completely frozen and only then are they moved into prepared containers or bags, which are sent to the freezer until winter.
Winter preparations from frozen zucchini, which will subsequently be used for vegetable pancakes, involve freezing together with previously grated on a medium grater. Before mixing the vegetables, you should drain the excess moisture from the zucchini.

Salted zucchini

If you have already encountered pickling zucchini for the winter, then you have probably noticed how many recipes for such preparation exist today. Some housewives pickle only zucchini, others add additional vegetables to them, and this is not to mention the form of placing the product in a jar. Therefore, we bring to your attention one of the most simple recipes pickling this wonderful vegetable.
You will need 10 kg of zucchini (their length should not exceed 15 cm), 300 g, 50 g of root, 2 pods of hot pepper and 2-3 cloves of garlic. Salt water is used as a filling (70-80 g of salt per 1 liter) with the addition of dill, leaves are also useful ().

Having prepared all the above ingredients, wash the zucchini well and soak them for 2-3 hours in cold water. . While they are soaking, you will have time to prepare the necessary container, on the bottom of which half of all the collected seasonings (currant leaves, dill, horseradish root) are laid out.

After placing the zucchini in the jar, sprinkle it with the remaining seasoning and fill it with brine. On top you need to lay a wooden circle and oppression. The container with vegetables is covered with a clean rag and kept at temperature until fermentation begins. After this, you can transfer the jars to a cellar or basement with an air temperature of 0-1ºС. After 10-15 days, add brine to the zucchini and cover tightly with a lid.

Pickled zucchini

Delicious zucchini for the winter they can also be presented in pickled form, especially since there are also many recipes for such preparation. For example, for 2 kg of zucchini you need to prepare 3-4 heads of garlic, 80 g of salt, 10 g of sugar, 4-5 pieces of bay leaves, 10 black and sweet peas each, 1 teaspoon of seeds and 1 liter of clean water. The method of preparing such a preparation is quite simple: peeled zucchini (peel and remove the core) cut into circles 2-3 cm thick.
If you come across very large vegetables, then each circle is additionally cut into 2-4 parts. The brine is prepared from water, sugar and salt, after which it is brought to a boil and cooked over medium heat for another 5 minutes. The resulting composition is cooled, and after the prepared zucchini takes its place in sterilized jars (each layer is sprinkled with salt), the brine is poured into containers, covered with lids and left in the room for 2-3 days. After this time, banks are closed plastic lids and placed in a refrigerator or cellar for permanent storage.

If you want to prepare only zucchini in this way, then we can say that all the recipes are very similar to each other, although some nuances are possible. For example, layers of zucchini can be topped with dill, garlic or horseradish, and if you really like sharp workpieces, then you can add half a pod hot pepper.

Pickled zucchini recipes

Another great addition home desk In winter, pickled zucchini appears. There are several main options for such a preparation, among which pickling without sterilization and with a spicy marinade occupies a special place.

Pickled zucchini without sterilization

A simple recipe for pickled zucchini without sterilization will certainly be appreciated by housewives who do not like to bother with canning. The whole process will take no more than one hour, and all you need is 1.5-1.7 kg of zucchini, 3-4 branches, 3-4 cloves of garlic, 6 tbsp. l vinegar, 3 tbsp. l sugar and salt, as well as black peppercorns. The sequence of all actions is as follows:

1. First of all, you need to wash the vegetables well and cut them into slices no more than 1 cm thick. In this form, they are filled with water and left for 3-4 hours.
2. After this time, the water must be drained and parsley placed at the bottom of the sterilized jar, Bay leaf and pepper with garlic.
3. Next, the zucchini themselves take their place in the container (they need to be placed as close to each other as possible), after which they are immediately poured with hot water. boiled water and cover with a lid.
4. After 20-25 minutes, pour the water into a separate saucepan and add sugar and salt to it. The resulting mixture is brought to a boil, and then vinegar is added.
5. Now all that remains is to pour the resulting brine into the jar and roll it up with a lid.

Turn the jar over and cover it with a blanket, leaving it until it cools completely.

Spicy pickled zucchini

Spicy pickled zucchini is not a very traditional appetizer and is intended, as they say, “for an amateur.” In the preparation of such a preparation, the main role is played by the marinade, which, thanks to a whole set of spices and spices, turns out to be very aromatic, and every piece of zucchini placed in it is imbued with spicy-hot notes. Considering that this vegetable has a dense texture, if properly marinated you will get a more delicious snack than standard cucumbers or mushrooms. Therefore, we offer you the following simple recipe. For one liter jar of zucchini you will need: 800 g of vegetables themselves, 800 g of water, 80 g of table vinegar, 50 g of sugar, 1 tbsp. a spoonful of salt, 1 hot pod, 3 cloves of garlic, several bay leaves, 1 tbsp. a spoonful of paprika, 1 teaspoon of ground pepper, 2 peas of allspice, 3 sprigs of parsley, 2 sprigs of dill and 3 sprigs of dry.

As for the pickling process itself, as usual, it begins with washing the zucchini, after which the vegetables are laid out on kitchen towel where they should dry. While you have free time, you can start preparing the marinade. Take the required amount of water, pour it into any container that can be placed on the stove, and leave it over low heat until it boils.

Using spices and herbs, you can create a simply extraordinary marinade by pouring salt, paprika, sugar, allspice, bay leaf and a few rings of garlic into the water. For a more spicy aroma, you can add a sprig of thyme. The resulting mixture is brought to a boil, the required amount of vinegar is added to it, heated and removed from the heat.

At this stage, it’s worth remembering the zucchini again and cutting them into small circles of medium thickness. All that remains is to place the vegetables in a jar, at the bottom of which place garlic, a sprig of chili pepper (a must-have ingredient for those who love spicy zucchini), several sprigs of parsley and dill, as well as a sprig of thyme and a couple of cloves of garlic.
After you fill the jars with zucchini, add another sprig of dill, parsley and a piece of chili. Now you just need to fill the jars with aromatic marinade and roll them tightly with sterile lids. Don't forget to turn the jar upside down and cover it with a blanket or towel, and once it cools down, you can put it in the pantry for long-term storage.

Recipes for squash caviar

Essentially, squash caviar for the winter is a stewed or baked dish of vegetables, rolled into sterilized jars. There are quite a lot of recipes for preparing this preparation, because almost every housewife likes to experiment. However, now we want to bring to your attention the most standard option such conservation.

Traditional squash caviar

For traditional and simple way To prepare squash caviar you will need 3 kg of zucchini, 1 kg of carrots, 0.8 kg, 2 tbsp. spoons of tomato paste, 2 tbsp. spoons of sugar and salt, as well as 2 tbsp. spoons of lemon juice and a little vegetable oil. The process of preparing the snack takes place in the following order:

• First, you should wash the vegetables well and remove the skins;
• then grate the carrots on a coarse grater or cut into cubes;
• and the zucchini themselves are chopped into half rings, since in this state they will give up less moisture;
• then pour into a large frying pan or saucepan not a large number of vegetable oil, add the zucchini and fry them until golden color(after removing them, you can stew the onions and carrots in the same frying pan);

Did you know? Depending on taste preferences, these vegetables can not only be fried, but also baked in the oven or even boiled.

• as soon as the zucchini, carrots and onions have cooled completely, they should be chopped until smooth (a blender or a regular meat grinder will help with this);
• after which the resulting mass is placed in a saucepan and sugar, salt, tomato paste and lemon juice, the mixture is put on fire and brought to a boil (as soon as the puree boils, reduce the heat and leave the pan for another 1-15 minutes);
• The finished hot caviar is placed in sterilized small jars, rolled up and covered with a blanket or towel until it cools completely.

This way you will get delicious squash caviar, prepared according to traditional recipe. However, this does not mean that you cannot make any changes. For example, you can always add fresh herbs or spices, and celery, etc. are suitable as additional vegetables. Zucchini with garlic and chili peppers also turn out very tasty.

Squash caviar with mayonnaise

Searches for interesting and original recipes preparing squash caviar led us to preparing it using mayonnaise. If you believe the reviews, then caviar with mayonnaise is characterized by a very unusual and pleasant taste, which makes it an excellent appetizer even on the most sophisticated table. What do you need?

Usually in one go they take 3 kg of zucchini, 250 ml of tomato puree or sauce, the same amount of mayonnaise, 10 cloves of garlic, 1 tbsp. a spoonful of salt, 100 grams of sugar (preferably sand), 100 ml of vegetable oil, 2 tbsp. spoons of 9% table vinegar and ground red pepper. The cooking process itself begins as usual: the zucchini is peeled, taken out and cut into small pieces, and then passed through a meat grinder along with peeled garlic cloves. Place the resulting mixture in a large saucepan and add mayonnaise, granulated sugar, tomato, butter and 2 pinches of pepper. Then the puree is salted, mixed well and left on the stove, where, after boiling, the zucchini is simmered over low heat for 2.5-3 hours. Just before the end of the cooking process, add vinegar to the pan and stir again. The resulting vegetable mass must be placed in sterilized jars and immediately rolled up, although if you do not make preparations, after final cooling the dish will be ready to serve (this squash caviar goes well with rye bread).

Surely the taste of traditional homemade squash caviar is familiar to many of us, but to make it even healthier and tastier, just add it to it. Caviar prepared with this ingredient turns out aromatic and will keep well in the pantry until spring.

The list of ingredients for preparing squash caviar with celery includes:

• 1 kg of fresh zucchini;
• 2 celery stalks with leaves;
• 100 grams of tomato paste;
• a pinch of salt (to taste);
• vegetable oil for stewing.

The cooking process is as follows:

• Wash the zucchini well, previously cleared of seeds and skin;
• pass them through a meat grinder or beat with a blender until smooth;
• Place the resulting zucchini paste in a deep dish, add salt and place in a preheated oven for half an hour;
• wash the celery thoroughly, divide it into stalks and chop it, then simmer a little in vegetable oil;
• Remove the almost finished zucchini paste from the oven, add stewed celery to it and return to the oven for 1 minute;
• add tomato paste and after mixing thoroughly, place the caviar in the oven for another 10 minutes;

Important! Tomato paste can be added to the resulting mixture after sauteing or directly from a factory jar.

• After the specified time, the squash caviar is removed from the oven and placed in sterilized jars, which are immediately rolled up or tightly closed with plastic lids.

As with any other version of such preparations, the hot jars are covered with a towel and left in the kitchen until they cool completely. After this, you can put them away for permanent storage.

Zucchini salad recipes

In addition to tasty and aromatic caviar good option The preparation is also made from zucchini, rolled up for the winter. There are many options for this salad and we will now tell you about the most traditional ones.

The combination of zucchini and bell pepper has long been enjoyed by many housewives, so it is not surprising that this recipe has not lost popularity for many years. To prepare this preservation you should prepare: 3 kg of zucchini, 0.5 kg of bell pepper, 2 heads of garlic, 100 grams of parsley (usually 2 bunches), 250 ml of vegetable oil, 100 grams of sugar, 150 ml of 9% vinegar, 1 .5 tbsp. spoons of salt and a few pieces of black and allspice.
Prepared vegetables are washed well, cored and peeled (meaning zucchini) and cut different ways: zucchini - in small cubes, pepper - in cubes or strips, and garlic - in thin slices. The greens must be finely chopped.

At the next stage, vinegar, vegetable oil, salt and sugar are mixed, after which the prepared vegetables are poured with the same marinade. Add allspice and black pepper to the resulting mixture and leave the zucchini to marinate in a cool place (two hours will be enough).

As a result, the salad is laid out in jars with a capacity of 500-700 ml (the most convenient volume for use), sterilized for 10-15 minutes and rolled up.

Zucchini salad with cucumbers

One more is enough tasty option canned salad - zucchini with cucumbers. In this case, the same number of cucumbers is taken for 1.4 kg of zucchini (overgrown ones will also work well). In addition, you also need to prepare 100 grams of carrots, 1 large head of garlic, 200 grams of tomatoes, a small bunch of parsley, 1 tbsp. a spoonful of salt, 50-70 grams of sunflower oil, 0.3 cups of 9% vinegar and 0.75 cups of tomato paste.
After preliminary peeling, the tomatoes are cut into medium pieces, the carrots are grated on a medium grater, and the zucchini (without peel and pulp) is cut into small cubes. Cucumbers are also chopped in the same way, while garlic should be cut into slices. After this, put all the vegetables in a saucepan, add tomato paste, salt, sugar, garlic, vegetable oil and, after mixing, put on fire. As soon as the vegetables begin to release juice and boil, they continue to cook for another 40 minutes.

Important! The vegetable juice should completely cover the contents of the pan, and it is from this moment that the countdown begins.

Hot salad Place in sterilized jars, seal tightly, cover with a towel and leave until completely cool.

Korean salad

If you prefer non-standard and original blanks, then Korean zucchini for the winter is exactly what you need. In this case, the necessary ingredients include:

• 3 kg of zucchini;
• 0.5 kg carrots;
• 0.5 kg of onions;
• 400-500 grams of bell pepper;
• 150 grams of garlic;
• 1 cup of sugar;
• 1 glass of vegetable oil;
• 1 glass of vinegar;
• 2 tbsp. spoons of salt;
• spices to taste (it is best to immediately purchase a set for Korean).

Before preparing the salad, all vegetables must be washed, peeled and chopped, cut into strips or using a special Korean carrot grater. Garlic is crushed with a regular press.

Important! The knife for such thin cutting must be very sharp.

Chopped vegetables must be placed in a large container and filled with marinade. When stirring the salad, make sure that the marinade penetrates into all parts of the dish, where it is kept for 3-4 hours (so that the vegetables are infused). After the specified time, all zucchini are immersed in jars and sterilized. For half-liter pieces, 15 minutes of heat treatment will be sufficient, and for a volume of 700 grams this time is increased to a third of an hour.

After the rolls have cooled, they are taken to a dark, warm place, first wrapped in a towel or blanket. It is very important that they cool slowly, and once the jars are at room temperature, they are transferred to the cellar or refrigerator.

Zucchini salad fits almost any table, and if you prepare it with the addition of garlic and herbs, seasoned with a sweet and sour marinade, you will get a first-class appetizer. The vegetables in this salad turn out to be very aromatic and crispy, even despite the loss of color during cooking. Everything you need to prepare this useful workpiece, This:

• 1.5 kg of zucchini;
• 125 ml vegetable oil;
• 125 ml table vinegar;
• 80 grams (6 tablespoons) sugar;
• 2 heads of garlic;
• 1.5 tbsp. spoons of salt;
• 1 large bunch of greens (parsley and dill).

First of all, take care of the zucchini: they need to be washed under cold water and cut into thin rings of 1-2 mm. Next, the greens are sent under the tap, after which they are finely chopped with a knife. Next you can do the marinade, which should be prepared from vinegar, sugar, salt and vegetable oil, taken in the specified volume. Garlic, previously passed through a press, is also added to them.

Now take a large and deep bowl and combine the pre-prepared zucchini with herbs and marinade, mixing everything thoroughly with a spoon. When all the salad ingredients are combined, cover the bowl with a lid (you can use cling film) and leave it in the refrigerator for 12 hours.
The next day (and this is what usually happens) you will feel the pleasant aroma of dill and garlic fill the whole house, indicating that the salad is ready to take its place in sterilized jars. After filling the jars with vegetables and herbs, all that remains is to add the remaining marinade into them (up to the neck) and sterilize for 15 minutes from the moment of boiling. If you come across jars with a volume of 0.7-1 liter, then the sterilization time increases and will be 20-25 minutes.

Salads do not need to be wrapped, and after the jars have cooled completely, they are moved to a cool and dark place. At proper preparation This option for preparing zucchini for the winter can easily be considered one of the best recipes.

One more no less interesting recipe preserving zucchini for the winter involves the use of and. Zucchini prepared this way turns out almost as fresh in its own juice and has a very pleasant basil aroma. The finished preparation can be used to prepare other salads or served as an appetizer for main courses, after watering with vinegar or vegetable oil.
In addition to the zucchini itself (in this case you will need 1 kg of vegetables), you should also prepare one bell pepper, one lemon, five sprigs of parsley, one bunch of basil, 200 ml of vegetable and olive oil, a little hot chili pepper (on the tip of a knife). Additionally, the marinade is prepared using apple juice, which means you will need 300 ml of apple cider vinegar, 800 ml of water, two teaspoons of sugar and one tablespoon of salt.

As usual, the zucchini is washed well and cut into slices approximately 5 mm thick. Then the prepared marinade is brought to a boil and the indicated vegetables are placed in it, keeping them there for 2-3 minutes. After blanching, the zucchini needs to be removed from the pan, dried and placed in a frying pan with vegetable oil, and fried until golden brown.

The remaining prepared vegetables are chopped as follows: bell pepper and lemon (along with the peel) are cut into pieces, and parsley and basil are finely chopped. All these ingredients must be mixed, add olive oil and the remains from frying the zucchini. For a spicier taste, you can also add chili pepper to the preparation.
After completing the above steps, all that remains is to place the vegetables in sterilized jars. Zucchini alternates with a mixture of pepper, herbs and lemon, that is, they are laid in layers: a layer of zucchini, a layer of lemon and pepper mass. Ready and fully filled jars are placed in a pan of water and sterilized for 30 minutes, after which they can be rolled up.

Adjika from zucchini

A good alternative to caviar and salads is adjika made from zucchini. In addition to the zucchini themselves (3 kg of young vegetables are required), it contains a large number of other products that only complement the overall taste of the preparation. These include 1.5 kg of red juicy tomatoes, 0.5 kg of sweet bell pepper, 0.5 kg of carrots, 250 grams of garlic (or 5 large heads), 2 tbsp. spoons of salt, 100 grams of sugar (or 2.5 tablespoons), 200 grams of vegetable oil, 2.5 tbsp. spoons of red hot pepper.

Important! To save your time, first of all, twist the tomatoes, pour them into the prepared pan and place on low heat. If you grind vegetables using a mechanical meat grinder, it is better to grind the tomatoes and zucchini right away, which will also save time.

When peeling vegetables, be sure to remove the stems from the tomatoes, and also cut the vegetables into several parts to make it easier to twist in a meat grinder. In addition, if you come across middle-aged zucchini, be sure to separate the seeds and then cut them into convenient pieces. The core is also removed from the pepper, after washing it in running water. Following the tomatoes and zucchini, you need to grind carrots, garlic and pepper through a meat grinder, after which all the resulting ingredients are poured into a saucepan and mixed well, adding vegetable oil, salt, sugar and hot pepper. The resulting mass is brought to a boil and left on low heat for 40 minutes, after covering with a lid to retain moisture (this will make the adjika juicy). During the cooking process, periodically taste the adjika for salt and pepper.

While adjika is boiling, you have time to wash and sterilize the jars. The best option there will be 1 liter containers, although in some cases it is preferable to use semi liter jars. After rolling with metal lids, the workpieces are turned upside down and covered with a warm towel or blanket, like any other preserved food.

Did you know? The described zucchini dish is most often prepared using vegetable oil, which means it can safely be classified as a low-calorie preparation that becomes a real salvation during fasting or when following a diet.

While zucchini salads and zucchini caviar are familiar to many, few people prepare zucchini lecho for the winter. The taste of the preparation resembles vegetable stew or the same caviar (depending on the recipe), and in some countries it even acts as a side dish (for example, in Germany lecho is served with fried meat or Bavarian sausages). It should be noted that there is no exact recipe, as in any other dish, in this case, however, in addition to the zucchini themselves, tomatoes, peppers and onions are considered mandatory ingredients. Carrots and spices are often added to them, including hot pepper and garlic. When preparing thick lecho, some tomatoes are added at the very end, and you should choose only red and ripe vegetables. Young fruits with unformed seeds are good for zucchini. In some cases, they are not even peeled, since it has not yet become hard.

Let's consider several options for preparing such a zucchini preparation.

Classic lecho made from zucchini and tomatoes without sterilization. This recipe allows you to get a fairly sweet dish, which is ideal as a side dish for sausages, sausage or boiled meat. The vegetables are cooked separately from the marinade and then take their place in this boiling liquid.

You will need the following ingredients: 1.5 kg of zucchini, 6 sweet peppers, 6 onions, 2 red tomatoes. For the marinade, prepare 2/3 cups of vegetable oil and sugar, 2 tbsp. spoons of salt and half a glass of 9% vinegar. First you need to prepare the marinade by mixing all the ingredients and boiling them over low heat. Zucchini, peppers, and onions are washed, peeled and cut into strips, and the tomatoes are passed through a meat grinder. Then the zucchini must be boiled in a boiling marinade (10 minutes), add pepper and boil for another 10 minutes, and then place the onions in the pan (cook everything together for another 5 minutes) and tomatoes (another 5 minutes). After this time, put the lecho into jars and roll them up.

Important! If the amount of oil indicated in the recipe seems too much to you, you can reduce it by half, but in this case, sterilization of the jars should last 15 minutes.

For those who prefer a spicier snack, you can add a red pepper flake to the mixture.

Zucchini lecho with carrots and tomatoes- another popular recipe for this snack. Ingredients:

• 3 kg of zucchini;
• 2 kg of tomatoes;
• 500 grams of carrots;
• 500 grams of onion;
• 500 grams;
• 1 cup of sugar;
• 100 ml vinegar;
• ground black pepper;
• a pinch of salt;
• 300 ml vegetable oil.

The process of preparing lecho according to this recipe takes place in the following order:

• zucchini, peppers, carrots and onions are peeled, washed and cut: zucchini into small cubes, and onions into larger ones;
• the tomatoes are passed through a meat grinder until a homogeneous puree is obtained, in which the lecho will be stewed;
• carrots are grated and bell peppers are cut into strips;
• peeled, washed and chopped onions are lightly fried in vegetable oil, after which zucchini, peppers and tomatoes are added to it;
• the resulting mixture is salted and sugar is added, leaving to simmer over low heat for an hour (be sure to make sure that the future lecho does not burn, periodically stirring the contents of the frying pan);
• after an hour, add vinegar to the mixture and after 5-7 minutes remove from the heat.
• Now all that remains is to put the snack in sterilized jars and roll them up.

This recipe may seem too complicated to you, but the result will certainly exceed all expectations.

Fried zucchini in tomato sauce

Fried zucchini for the winter is rightfully considered a very rich preparation, with a piquant taste and good shelf life. In addition, by choosing this option, you will not need to waste time on repeated sterilization, which makes the entire harvesting process much more enjoyable.

So, to prepare fried zucchini in tomato sauce you should prepare:

• 3 kg of zucchini;
• 2 kg of tomatoes;
• 150 ml vinegar;
• 3 heads of garlic;
• 4 tbsp. spoons of sugar;
• 2 tbsp. spoons of salt;
• 1 teaspoon chili pepper;
• vegetable oil to taste.

As for the preparation itself, the zucchini, as usual, is peeled, washed and cut into small cubes, which are immediately lightly fried. Then, using a blender or meat grinder, grind the tomatoes until smooth. Next, add salt, sugar and vegetable oil to the prepared vegetables and place the pan on the fire. As soon as the contents boil, it must be boiled for another quarter of an hour. After this time, all that remains is to add spices and boil for another 5 minutes.

The finished mixture is placed in steamed jars and covered with lids, leaving in the room until it cools completely.

It would seem that we have already fully answered the question “What can be prepared from zucchini for the winter?”, but this is not entirely true. The fact is that modern housewives, in addition to standard preservation, they also prepare zucchini jam, which at first glance seems like a completely impossible undertaking. In fact, if you correctly combine vegetables with lemon and orange, you will get the most delicate jam with an exotic sweet and sour taste and a pleasant orange aroma.

Important!Zucchini jam is considered fully prepared only when it no longer spreads on a cold saucer.

The main secret of success lies in the choice of the main ingredient - zucchini. You need large, but not yet old vegetables, since such specimens are less watery, which means the jam will turn out thick and viscous. To cook this unusual workpiece, you will need:

• 3 kg of zucchini;
• 2.5 kg of sugar;
• 2 lemons;
• 1.5 kg of oranges.

Preparation. All ingredients must be thoroughly washed and removed from peels and seeds. Then the zucchini is grated, and the oranges and lemons are crushed using a blender. Mixing vegetable and fruit purees occurs in one bowl, after which sugar is added to them and mixed well. The resulting mixture must be brought to a boil and kept on low heat for an hour. Next, remove the pan from the stove and cool completely, so that after a short period of time you can repeat the procedure again. The finished jam is poured into jars and tightly closed with lids.

This is not the only option for preparing such an exotic snack, and you can easily go the other way.

In the second case, the list of required ingredients includes 1 kg of zucchini, 1 kg of sugar, 1 lemon and 2 oranges.
As for the preparation, as in the previous recipe, the zucchini is first peeled and seeded, then the pulp is cut into small cubes, 500 grams of sugar are added to them and left overnight. Oranges and lemons should also be zested, but instead of throwing it away, the peel of the fruit is grated and the juice is squeezed out of the pulp. The resulting raw material is mixed with zucchini, the remaining sugar is added and boiled until it is completely dissolved.

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Zucchini appetizer for the winter has many various options. It’s difficult to call any zucchini salad recipe classic. In preparations, zucchini is also found as the main ingredient, and is used in different proportions with tomatoes, carrots, onions, bell peppers, eggplants and other vegetables.

Zucchini contains fiber, many microelements and vitamins, is light and delicate taste. They are low-calorie foods and are recommended for dietary nutrition.

Zucchini preparations for the winter are prepared with tomato juice, in a marinade with vinegar, garlic and herbs, with spices. Zucchini is harvested whole, cut into slices, grated, stuffed, marinated with spices, beans and mushrooms. The result is always the same - a delicious dish loved by all family members and guests.

For preparations, it is best to use young zucchini fruits: they contain an increased amount of vitamin C.

Recipes for zucchini snacks for the winter

How to prepare a zucchini appetizer for the winter - 15 varieties

Not a snack, but a real meal! Healthy, nutritious, tasty and appetizing.

Ingredients:

• zucchini - 8 pcs.
• tomatoes - 2 kg
• vegetable oil - 8 tbsp. l.
• garlic - 2 pcs.
• salt - 2 tsp.
• sugar - 2 tsp.
• vinegar essence - 2 tsp.
• spices.

Preparation:

Cut the zucchini into thin slices and fry until golden brown.

Grind the tomatoes and garlic separately in a blender. Pour the tomato mixture into the pan and cook for 10 minutes. At the end, pour in the vinegar essence, add spices, sugar and salt.

Place zucchini and garlic in clean 0.5 liter jars. Pour the tomato mixture into the jars. Sterilize for 10 minutes.

Roll up, turn over and cover with a blanket.

Tomatoes can be passed through a meat grinder.

An appetizer with zucchini and rice is not only tasty, but also filling.

Ingredients:

• zucchini - 3 kg
• rice - 2 cups
• bell pepper - 4 pcs.
• tomatoes - 3 kg
• onion - 1 kg
• garlic
• vegetable oil - 250 ml
• sugar - 4 tbsp. l.
• spices
• salt.

Preparation:

Boil the rice until half cooked. Pass the tomatoes through a meat grinder or chop with a blender.

Chop the garlic and add to the tomato mass.

Cut the zucchini, onion and pepper into cubes. Grate the carrots.

Place the tomato mixture into the pan. Salt, pepper, add spices, sugar and butter. Boil.

After five minutes, add vegetables and rice. Cook for 45 minutes.

Place the snack in sterile jars and wrap.

Yield: 6 liters.

This delicious zucchini appetizer will warm everyone up on a cold winter evening and become your favorite dish.

Ingredients:

• zucchini - 2 kg
• green beans - 1 kg
• bell pepper - 2 kg
• carrots - 2 kg
• onion - 1 kg
• sugar - 4 tbsp. l.
• garlic - 2 pcs.
• vegetable oil - 300 ml
• apple cider vinegar 6% - 150 ml
• allspice peas
• black peppercorns
• ground black pepper
• bay leaf
• salt.

Preparation:

Cut the carrots and green beans into strips. Coarsely chop the zucchini, peppers and onions. Chop the garlic.

Prepare the marinade: mix oil, vinegar, spices, sugar and garlic.

Place the vegetables in a saucepan, pour over the marinade, and leave to marinate for one hour.

Cook for 40 minutes. Place into jars and roll up. Turn the jars over and leave to cool at room temperature.

Zucchini appetizer for the winter in garlic and apple sauce

The appetizer can be made from regular zucchini or zucchini. The pleasant, aromatic taste of summer is especially felt during the cold season.

Ingredients:

• zucchini or zucchini - 2 kg
• apple - 2 pcs.
• bell pepper - 1 pc.
• garlic - 2 pcs.
• hot pepper - 1 pc.
• tomato juice- 700 ml
• sugar - 1 glass
• salt - 50 g
• vinegar 9% - 100 ml
• vegetable oil - 1 cup.

Preparation:

Cut the zucchini into slices, slices or circles.

Grind apples, sweet peppers, hot peppers and garlic separately in a blender. Place all ingredients and spices, except garlic and vinegar, into a saucepan. Pour in tomato juice.

Cook for 1 hour. 10 minutes before the end, add garlic and vinegar.

Place the contents in sterile jars, roll up, turn over and wrap.

Ingredients:

• zucchini - 2 kg
• onion - 250 g
• carrots - 300 g
• mayonnaise - 125 g
• vinegar 9% - 125 ml
• sugar - 4 tbsp. l.
• vegetable oil - 150 ml
• salt - 2 tbsp. l.
• ground black pepper.

Preparation:

Cut the zucchini into strips. Onion - cubes. Grate the carrots.

Place vegetables in a saucepan. Salt, pepper, add mayonnaise, butter, sugar and vinegar. Mix and distribute into jars.

Sterilize for 30 minutes. Roll up and wrap warm blanket.

The spicy, rich and aromatic gravy makes the appetizer incredibly tasty.

Ingredients:

• zucchini - 2 kg
• carrots - 1 pc.
• bell pepper - 2 pcs.
• apples - 2 pcs.
• onion - 1 pc.
• garlic - 1 pc.
• sugar - 1 glass
• tomato paste - 70 g
• ground red pepper
• vinegar 9% - 100 ml
• salt - 50 g

Preparation:

Cut the zucchini into cubes or as desired.

Grind carrots, apples, peppers, onions and garlic in a blender. Place everything in a saucepan and add salt, sugar, spices, tomato paste and oil.

Bring to a boil and add zucchini. Cook for 1 hour.

Divide into jars. Turn over and wrap.

Try making this recipe once and it will become your favorite snack for years to come.

Ingredients:

• zucchini - 1 kg
• white cabbage - 0.5 kg
• onion - 1 pc.
• vegetable oil - 100 ml
• sour cream - 4 tbsp. l.
• vinegar 5% - 4 tsp.
• salt.

Preparation:

Finely chop the cabbage and sprinkle with vinegar. Cut the zucchini into strips. Finely chop the onion.

Place vegetables in a thick-bottomed pan. Add salt, a little water and vegetable oil. Simmer for 30 minutes.

Add sour cream and leave on the stove for another 10 minutes. At the end of cooking, add vinegar.

Post ready mixture into clean jars and sterilize for 20 minutes. Roll up the lids, turn upside down and cover with a warm blanket until completely cooled.

An excellent option for preparing for the winter: delicious snack and an addition to any dish.

Ingredients:

• zucchini - 3 kg
• tomatoes - 1.5 kg
• bell pepper - 500 g
• carrots - 500 g
• sugar - 100 g
• ground red pepper - 2.5 tbsp. l.
• salt - 2 tbsp. l.
• garlic - 5 pcs.
• vegetable oil - 1 cup.

Preparation:

Pass zucchini, tomatoes, carrots and peppers through a meat grinder. Chop the garlic.

Place everything in a saucepan. Salt, add butter and sugar.

Cook for 40 minutes. Add ground red pepper and cook for another 10 minutes.

Place adjika in sterile jars, roll up and wrap overnight.

A very original and unusual tasting snack with useful herbs and mushrooms. Add to your recipes!

Ingredients:

• zucchini - 1.5 kg
• fresh mushrooms - 0.5 kg
• parsley
• dill
• butter
• ground black pepper
• vegetable oil
• salt.

Preparation:

Boil the mushrooms, cool, thinly slice and fry in butter.

Chop the greens.

Cut the zucchini into slices. Fry the zucchini, breaded with flour, in vegetable oil.

Place mushrooms and zucchini in a saucepan and simmer for 7 minutes. Add greens. Simmer for another 6 minutes.

Place the snack in jars and sterilize for 30 minutes. Roll up, turn over and wrap until completely cool.

Zucchini in Korean

A spicy, juicy, aromatic appetizer will not go unnoticed on the holiday table.

Ingredients:

• zucchini - 1 kg
• bell pepper - 3 pcs.
• carrots - 3 pcs.
• garlic - 2 pcs.
• vinegar 9% - 100 ml
• ground red pepper
• sugar - 100 g
• spices for Korean carrots- 2 tsp.
• vegetable oil - 100 ml
• salt.

Preparation:

Cut the pepper into thin strips. Grate the zucchini and carrots into long strips. Chop the garlic.

Place everything in a saucepan, add spices, stir and refrigerate for 5 hours.

Prepare a marinade from vinegar, oil, salt and sugar and pour it into a pan with vegetables.

Divide the contents into clean 0.5 liter jars and sterilize for 20 minutes. Roll up, turn over and wrap overnight.

Surprise your family and friends with the special spicy mustard taste of this snack.

Ingredients:

• zucchini - 2 kg
• dry mustard - 2 tbsp. l.
• sugar - 100 g
• vinegar - 100 ml
• garlic - 1 pc.
• dill
• vegetable oil - 100 ml
• salt.

Preparation:

Coarsely chop the zucchini and place in the pan. Chop the garlic and herbs.

Prepare the marinade: mix garlic, herbs, vinegar, salt, oil, sugar and dry mustard.

Pour the marinade over the vegetables and leave for 3 hours.

Divide the mixture into jars and sterilize for 20 minutes. Roll up, turn over and wrap.

This preparation can be an excellent side dish for meat dishes or serve as an excellent snack for a shot glass.

Ingredients:

• zucchini - 3 kg
• beans - 2 cups
• bell pepper - 0.5 kg
• sugar - 1 glass
• tomato juice - 1 l
• vegetable oil - 2 tbsp. l.
• vinegar 9% - 1 tbsp. l.
• ground black pepper
• salt.

Preparation:

Boil the beans until tender. Cut the zucchini and pepper into cubes.

Place vegetables in a saucepan and cook for 1 hour. Add beans, spices, salt, sugar, oil and vinegar. Cook for 5 minutes

Place into jars and roll up. Turn over and wrap overnight.

Even the most sophisticated gourmets will appreciate this recipe. You definitely haven't tried anything like this yet!

Ingredients:

• zucchini - 1 kg
• pumpkin - 1 kg
• sweet pepper - 4 pcs.
• onion - 1 kg
• sugar - 0.5 kg
• mustard seeds
• turmeric
• celery seeds
• ground black pepper
• white wine vinegar 6% - 700 ml
• salt.

Preparation:

Grate the zucchini and pumpkin. Finely chop the onion. Place in a saucepan, add salt and stir. Leave overnight.

Drain the juice and rinse with water. Cut the pepper into cubes.

Place all ingredients in a saucepan, add salt, spices, sugar, vinegar and put on fire. Cook for half an hour.

Place the contents in 0.5 liter jars and sterilize for 10 minutes.

Screw on the lids, turn over and cover with a blanket.

Delicious and simple snack, which absolutely everyone can do. A good substitute for mushrooms.

Ingredients:

• zucchini - 1 kg
• sunflower oil - 50 ml
• ground coriander
• garlic - 1 pc.
• vinegar 9% - 50 ml
• sugar - 50 g
• dill
• ground black pepper
• salt.

Preparation:

Cut the zucchini into cubes. Garlic - in slices. Chop the dill.

Place the zucchini in a saucepan. Salt, pepper, add sugar, coriander, pepper. Pour in the oil. Stir and leave to marinate for 6 hours.

Place 0.5 liters in clean jars and sterilize for 20 minutes.

Roll up, turn over and wrap.

A snack for everyone who loves zucchini. Spicy, tasty, savory snack.

Ingredients:

• zucchini - 1 kg
• tomatoes - 0.5 kg
• bell pepper - 3 pcs.
• garlic - 2 pcs.
• hot pepper - 1 pc.
• sunflower oil - 100 ml
• sugar - 100 g
• vinegar - 2 tsp.
• salt.

Preparation:

Cut the zucchini into thin longitudinal strips. Grind tomatoes, sweet and hot peppers and garlic and place in a saucepan. Salt, pepper, add sugar, oil and vinegar.

Place on the fire, bring to a boil and add the zucchini. Cook for 40 minutes.

Place into jars and roll up.

I continue to replenish your piggy bank with new recipes for winter preparations. Today I offer a very interesting recipe for zucchini appetizers - one might even say that this vegetable salad, which will surprise you not only with its cutting method, but also with its bright, rich and piquant taste. By the way, the zucchini itself is not defined by taste at all (they can be confused with cucumbers), so those who are not familiar with the composition of the dish will hardly recognize what the appetizer is made of.

There is no particular need for advice on choosing ingredients in this recipe, but I will tell you some nuances during the cooking process. The most important thing is to take vegetables good quality, dense and juicy. Also, look for a Korean carrot grater - this is exactly the device we will need today. Don't have such a grater? You can, of course, try chopping the zucchini and carrots on a simple coarse grater or cutting it into thin strips, as an option. Experiment and you will succeed!

Ingredients:

(1.5 kilograms) (250 grams) (250 grams) (100 milliliters) (70 milliliters) (80 grams) (10 cloves) (1.5 tablespoons) (0.5 teaspoon)

Cooking the dish step by step with photos:

The first step is to prepare the vegetables. If you have young zucchini, leave it unchanged, that is, with tender skin and seed germs. Be sure to remove the peel from aged vegetables and cut out the soft part containing the mature seeds - this is all unnecessary. We clean the carrots and onions too. I indicate the weight of these three ingredients in the list in already purified form.

We begin to chop the vegetables - for this purpose we will need not a simple grater, but for loin-style carrots. As a result, you will get thin and long straws - the highlight of this vegetable snack for the winter. The sequence of chopping vegetables is not at all important - I started with zucchini. You can grind directly into a large saucepan or bowl.

Onion Naturally, we won’t grate it - we chop it finely into half rings with a sharp knife. By the way, if you have such a special shredder (it is often used for cabbage), it will definitely come in handy for working with onions.

All that remains is to season all our vegetables. Here I want to draw your attention to the fact that the amount of additives may differ from what I indicated. In other words, you can safely adjust salt-pepper-garlic-vinegar-sugar-oil to your taste. I give the proportions that I personally like. Maybe you will need a lot (or vice versa not enough) of vinegar, but others don’t like the garlic taste and aroma. Even black pepper will be too much for some, so rely on your preferences - I give you the base, and you experiment. So, add to the vegetables 1.5 tablespoons (without a slide, that is, under the knife) of simple table salt (not iodized!), 80 grams of granulated sugar, half a teaspoon of ground black pepper. By the way, it is better to grind the pepper immediately before adding it - it is much more aromatic than ground in bags.

Then pour in the vinegar and oil - don’t pour it all at once, in case you end up with too much of it. Yes, and don’t forget about the garlic - chop fresh garlic using any in a convenient way(through my press). I used 10 fairly large, but not huge cloves.

Mix everything carefully (you can do it with both hands - don’t forget to wash it) and... try it! It may immediately seem that the marinade turned out to be too rich and even spicy - that’s how it should be. Then the vegetables will absorb some of it and turn out pleasantly piquant. Do you see how much of this same marinade has formed? This zucchini instantly released juice. Do not crush the vegetables too much so that they retain their shape and remain crispy. We leave them directly in the bowl for an hour - let them absorb the marinade even better.

In the meantime, prepare the jars and lids in which the vegetable snack will be stored. I sterilize jars in microwave oven, and boil the lids on the stove (5 minutes after boiling). IN in this case I use 0.5 liter jars - I wash them in a soda solution, rinse them and pour about 100 milliliters into each cold water. I steam them in the microwave at the highest power for 5 minutes each. Two jars will take 6-8 minutes, or you can do 4 at once, then leave them in micro for 10 minutes. Place the already pickled vegetables (along with the marinade) into the prepared jars. By the way, at this stage (before you put the vegetables into jars), you can adjust the taste of the snack - add more seasonings, if necessary. In total, I got exactly 4 jars of snacks, each with a capacity of 500 milliliters (well, and a couple more spoons that were used for tasting).

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A tasty and spicy zucchini appetizer, smelling of spices and herbs, will make your winter table much more appetizing. Even with ordinary potatoes, such zucchini will be “grabbed by both cheeks.” Choose a recipe to suit every taste!

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Zucchini in satsebeli sauce for the winter

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2:1493 2:1498

You will need:
zucchini – 3 kg;
onion – 500 g;
satsebeli – 400 g
vinegar - 1 incomplete glass;
sugar - two thirds of a glass;
vegetable oil – 150 ml;
salt – 2 tsp;
ground pepper – 2 tsp;
dill.

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Zucchini turns out spicy and spicy

2:460 2:465

Preparation:
Onions and zucchini are chopped and placed in a deep container.
Add all the necessary ingredients and mix vigorously.
The resulting mixture is infused for 12 hours so that the zucchini releases its juice well.
Zucchini is placed in jars.
Filled jars are placed in a heated oven and sterilized for about an hour.
The banks are rolled up and wrapped in a blanket.

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If young vegetables were chosen for canning, they will give enough juice. If you use overripe ones, you need to add a little water.

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Instead of Satsebeli sauce, you can use regular Krasnodar sauce, the taste will be slightly different, but it will still be delicious.

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Before canning, be sure to hold the jars over boiling water for a couple of minutes so that they are well steamed. This will prevent the appearance of mold and other undesirable consequences.

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Zucchini marinated in Bulgarian style

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A simple recipe for a very tasty zucchini preparation. Excellent marinade, zucchini – delicious! Try it, it's not difficult.

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Recipe for pickled zucchini: for 4 liter jars

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We will need:

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3 kg zucchini

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200 g sugar

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3 tbsp. l. salt (heaped)

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1 cup 9% vinegar

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Dill, horseradish leaf

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14 -16 cloves of garlic

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1 tsp. peppercorns

3:39

7 bay leaves

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Preparation:

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1. Wash the zucchini and cut into thin slices.

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2. Wash the greens, chop coarsely, peel the garlic. Place garlic and herbs in sterilized jars.

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3. While the jars are sterilized, prepare the marinade. To do this, pour water into a saucepan, bring to a boil, add salt, sugar, peppercorns, bay leaf. Let it boil, add vinegar, let it boil again.

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4.Put the zucchini into the boiling broth, cover with a lid and keep it on the fire for 5-6 minutes, stirring the zucchini from time to time so that everyone “bathes” in the marinade. Turn off the pan and immediately spoon the hot zucchini into the jars.

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5. Bring the remaining marinade in the pan to a boil again, pour it over the zucchini and seal the jars. Turn the jars over and cover them with a blanket until they cool completely.

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Delicious pickled zucchini is ready!

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Zucchini in tomato sauce for the winter

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4:579 4:584

We will need
Zucchini – 1 kg.
Tomatoes - a little less than a kilogram.
Sweet pepper – 350 grams.
Parsley - a third or half of a bunch.
Dill - the same amount as parsley.
Salt - a tablespoon.
Sugar is twice as much as salt.
Garlic – 1.5-2 heads.
Refined sunflower oil – 100 grams.
Peppercorns – 10 pieces.

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Cooking method.
We clean our zucchini or leave the young ones with the skin on, then cut them into rings and fry them in a frying pan. Chop tomatoes and onions using any usual method. Then simmer them over low heat until the mass becomes soft.

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We sterilize the jars, fill them with tomato paste and add zucchini in a 1:1 ratio. Here we also add the pepper, cut into squares, and peppercorns. Then we put the jars in the pan, after covering them with a lid.

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Advice: To prevent the jars from bursting, it is better to put a cloth on the bottom of the pan.
After that, pour water to a third or a little more and sterilize in this way for half an hour. Next, everything was done according to the standard scheme - twisted, turned over, covered. This recipe allows you to store the preparations at home.

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Korean zucchini recipe for winter

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5:1822

5:4

In Korean, zucchini is the first to “fly away”

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To prepare this preparation, it is advisable to use only strong and young zucchini. There is no need to peel them, and if you cut the zucchini into strips, then cut the other vegetables present in this appetizer into strips as well.

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If you cut the zucchini into circles, then cut everything into circles too. It turns out more beautiful this way. Although, in principle, this is a matter of taste for each housewife.

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It will be convenient and beautiful if you use a Korean carrot grater. Be sure to chop and mix all the vegetables for Korean zucchini and let them sit so that the marinade fills each piece with the unique aroma of Korean cuisine.

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Ingredients:

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young strong zucchini - 2.5 kg;

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onions - 0.5 kg;

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carrots - 0.5 kg;

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Bell pepper- 5 medium;

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garlic - 200 g;

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various greens (dill, cilantro, celery, parsley) - as much as you want;

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5:4

Ingredients for marinade:

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vegetable oil - 1 cup;

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sugar - 1 glass;

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vinegar 9% - 150 ml;

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salt - 2 tablespoons;

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Korean carrot seasoning - 2 packs.

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Preparation:

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To prepare the marinade, simply mix the ingredients.

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Grate the zucchini and carrots on a Korean carrot grater or cut into thin strips - as you like. You can also cut the vegetables into small circles.

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Chop the sweet peppers and onions as you like. Mix chopped garlic and finely chopped herbs with all the vegetables. Pour our dish with the pre-prepared marinade, mix again and let it brew for 3-4 hours.

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After this time, put the snack in clean, dry jars and sterilize: liter jars for half an hour, half-liter jars for 15 minutes.

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All. Roll up and let cool without turning the cans over.

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You can store Korean-style zucchini both in the pantry and in the cellar - they are not “picky”.

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Zucchini for the winter

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Zucchini according to this recipe turns out to be incredibly tasty, I can eat a lot of them and take a long time!)) Some asked me: How do they turn out, like cucumbers? - No, they turn out like zucchini. I don’t like it when they put dill and bay leaves in zucchini, then they really turn out like cucumbers. Both squash and zucchini will do, be sure to try it!

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So, let's prepare everything for canning. - sterilize the jars, cut the zucchini into circles and half-circles, put them in the jars, adding only garlic and black peppercorns.

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6:4

For the marinade:
7 tbsp. water,
2 tbsp. l. salt,
3 tbsp. l. Sahara,
2 partial glasses of vinegar 9% (150 ml).

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Preparation:

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Boil the marinade, pour over the zucchini, cover with lids and sterilize 1 liter jar for 10 minutes. Roll up, turn over.

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Try it, it couldn't be tastier!

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Zucchini “like milk mushrooms” for the winter

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We will need:

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3 kg zucchini,
0.5 cups vinegar 9%,
0.5 cups vegetable oil,
2 tbsp salt,
5 tbsp sugar,
2 tbsp grated garlic,
ground black pepper to taste,
dill and parsley.

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Preparation:

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Cut the zucchini into slices 1 cm thick and place in a deep bowl. Add salt, sugar, ground black pepper, grated garlic, 9% vinegar, vegetable oil and finely chopped greens. Mix everything and leave to infuse for 3 hours at room temperature.

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Place in sterile jars, pour in the juice that formed after the zucchini stood for 3 hours. Sterilize for 10-15 minutes and roll up with sterilized lids.

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Remove by turning over and covering with a warm blanket until completely cool. Then put it in a cool place for storage.

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And in winter, get it and enjoy this wonderful snack.

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Zucchini salad for the winter recipe

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I’ve been closing this salad for three years now. It turns out very tasty! It's not at all difficult to do. The salad is sweet and spicy and keeps well at room temperature.
From this amount of products you get 3 liters of salad.

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8:4

Ingredients:
Zucchini or zucchini - 2 kg;
Sweet pepper - 2 pieces;
Hot pepper - 2-3 pieces;
Tomatoes - 1 kg;
Garlic - 2 heads;
Sugar - 1 glass;
Salt (not fine) - 2 tbsp. with a slide;
Sunflower oil - 1 glass;
Vinegar 9% - 2 tsp.

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Preparation:
Let's sterilize 3 liter jars and tin lids in advance (I always clean them thoroughly before sterilizing baking soda).
Wash the zucchini, cut off the tails, cut into any shape (I used circles 0.4-0.5 cm thick). For slicing, I use a special cabbage shredder - the result is a perfectly even thickness.
We peel the garlic and pepper and grind it together with the tomatoes through a meat grinder or grind it in a blender.
Place all the vegetables in a bowl, add sugar, salt, oil and vinegar. Bring to a boil and simmer over medium heat for 20-25 minutes.
Place it hot into jars, roll up the lids, cover with something warm and leave until completely cool.

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Squash caviar - very tasty

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I suggest making this delicious squash caviar. This caviar doesn’t require any special effort, but it turns out very tasty. You can cook and eat, or you can roll it up. Try it! You will not regret.

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We will need:

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1.5 kg zucchini (any kind)

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3 sweet peppers

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3 onions

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3-4 tbsp. l. tomato paste

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Salt, ground pepper

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3 cloves garlic

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You can use dry herbs (Italian, Provençal)

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Preparation:

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1. Chop the onion finely, fry, grate the carrots on a coarse grater, add to the onion, cut the pepper into small cubes and also put in the frying pan, fry for 5 minutes.

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2. If they are young, we do not peel the zucchini; we peel the more mature ones and remove the seeds, cut them into small cubes, and place them in a frying pan with the vegetables. You can sprinkle with herbs. Simmer covered over low heat for 15-20 minutes. Add tomato paste, mix everything well and simmer for another 15-20 minutes. At the end add finely chopped garlic. Stir again and turn off.

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You can eat caviar in pieces, or you can grind it in a blender.

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Place caviar in half-liter jars, sterilize for 30 minutes, roll up, turn over until completely cool.

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Spicy zucchini for the winter

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Ingredients:

10:34

Zucchini - 6 Kilograms

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Sugar - 200 grams

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Vinegar - 200 grams

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Garlic - 200 grams

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Red pepper - 10 grams

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Black pepper - 10 grams

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Salt - 4 tbsp. spoons

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Preparation:

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1. Wash the zucchini and cut into round pieces half a centimeter thick. If the zucchini is old, remove the skin and remove the seeds.

2. Wash the garlic too, peel it, chop it in any way, and add it to the bowl with the zucchini. Let's mix.

3. Add all other ingredients and mix thoroughly. Let it soak for some time, at least an hour, or better yet overnight.

4. We begin to heat the zucchini over low heat. At the same time, we sterilize the jars, and before the zucchini softens, we transfer it into jars, roll it up, and turn it over.

5. And in winter, open the jar, take out the zucchini, sprinkle them with herbs or seasonings - ready!

Zucchini salad for the winter

Ingredients:

Zucchini - 1 Kilogram

Onions - 500 grams

Beetroot - 500 Gram

Sugar - 100 grams

Vegetable oil - 50 Milliliters

Salt - 1 tbsp. spoon

Vinegar 9% - 50 Milliliters (table)

Ground black pepper - 0.5 teaspoons

Preparation:

1. Prepare the ingredients and necessary spices for the salad. You need to take zucchini young so that there are no hard seeds inside. Peel the beets and chop them thinly.

2. Cut off the butts of the zucchini and chop the vegetable into thin long strips. I use a grater to prepare vegetables the Korean way. No need to squeeze out the moisture!

3. Add grated beets and onion cut into half rings to the zucchini.

4. Transfer the vegetables to a deep, thick-bottomed saucepan or cauldron. Add salt, sugar, vegetable oil and simmer over low heat for 35 minutes from the moment it boils. 5 minutes before the end, pour in the vinegar and stir the salad.

5. Zucchini salad is ready for the winter. Place it in sterile jars and roll up.

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Adjika from zucchini for the winter

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Ingredients:

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Zucchini - 3 Kilograms

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Carrots - 500 Grams

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Sweet pepper - 500 grams

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Garlic - 10 cloves

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Tomatoes - 1.5 Kilograms

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Red pepper - 2 tbsp. spoons

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Sugar - 100 grams

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Salt - 2 tbsp. spoons

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Vegetable oil - 200 grams

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Preparation:

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1. Prepare all vegetables: wash them thoroughly and dry. Preparing adjika from zucchini for the winter at home is not at all difficult.

2. I ground all the vegetables in a meat grinder. start with the tomatoes first. The tomatoes should be thoroughly twisted into a container with high sides.

3. Peel the zucchini from the skin and also pass through a meat grinder. Next in line will be sweet peppers, and then carrots. At the end, squeeze out the garlic and add to the resulting mass. By combining all the ingredients, you can add sugar.

4. Add sugar, salt, sugar and butter and let the caviar simmer over low heat. I cooked the caviar for about forty minutes, stirring constantly so as not to burn. It is better to take dishes with a thick bottom for these purposes. At the end of cooking, add red pepper and simmer for about 10 minutes.

5. Now you can transfer the adjika into jars prepared in advance and roll it up. Before this procedure, jars and lids should be sterilized thoroughly. That's all, zucchini adjika is ready for the winter at home!

Zucchini stew for the winter

Ingredients:

Zucchini - 3 Kilograms

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Bell pepper - 5-7 pieces

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Hot pepper - 3 pieces