Preservation of zucchini for the winter without sterilization of salads. Delicious salads for the winter from zucchini: golden recipes with photos

Zucchini salad with parsley and hot peppers.

Ingredients:

• 500 g zucchini
• 50 g parsley
• 30 g garlic
• 10 g fresh hot pepper
• 70 ml vegetable oil
• 20 ml 9% vinegar
• 15 g salt
• 2 g ground black pepper

Cooking method:

To prepare such a salad, zucchini must be cut into thin strips, squeezed slightly. Parsley, garlic and hot peppers finely chop, add to zucchini. Sprinkle with salt and pepper, pour over with oil, mix, leave for 2 hours. Then transfer to jars along with the extracted juice. Pour in the vinegar, cover with a lid and sterilize the jars with a volume of 0.5 l for 15 minutes. Then roll up, turn over and let cool.

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

STEP #7
STEP #8

STEP #9
STEP #10

STEP #11
STEP #12

STEP #
STEP #14

Salad of zucchini, carrots and bell pepper.

Ingredients:

• 2.5 kg zucchini
• 300 g
• 300 g bell pepper
• 50 g garlic
• 150 ml vegetable oil
• 75-100 ml of 9% vinegar
• 75-100 g sugar
• 30-50 g salt
• dill and parsley
• ground black pepper and other spices to taste

Cooking method:

Cut carrots, bell peppers and young zucchini into strips (you can not cut the peel from zucchini. Pour oil into a saucepan, put vegetables, cover, simmer for 15-20 minutes. Add salt, sugar, spices, chopped herbs and garlic, simmer another 5- 7 minutes Pour in the vinegar, mix, bring to a boil. hot salad from zucchini for harvesting for the winter, you need to put it in jars, roll it up, wrap it up until it cools.

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

STEP #7
STEP #8

Ingredients:

• 1 kg zucchini
• 100 g carrots
• 100 g red bell pepper
• 50 g garlic
• 20 g fresh hot pepper
• 50 g of dill and parsley
• 100 ml 9% vinegar
• 50 ml vegetable oil
• 25 g sugar
• 15 g salt

For marinade:

• 500 ml water
• 50 ml 9% vinegar
• 20 g salt

Cooking method:

The recipe for such a salad for harvesting zucchini for the winter Bulgarian and hot peppers, carrots, garlic, dill and parsley must be passed through a meat grinder. Add oil, salt, sugar, vinegar, cook for 20 minutes after boiling. Cut the young zucchini into slices, peel the old ones first. Mix ingredients for marinade, bring to a boil. Dip the zucchini in the marinade, cook for 5 minutes after boiling. Put the zucchini and vegetable mass in layers in prepared jars, compacting each layer with a spoon. Pour in boiling marinade. Roll up jars with homemade zucchini and wrap until cool.

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

Ingredients:

• 3 kg zucchini
• 2.5 kg carrots
• 100 g garlic
• 500 ml chili ketchup
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 150-200 g sugar
• 50-60 g salt
• 5-7 g ground hot pepper

Cooking method:

Wash the zucchini thoroughly, cut into thin long slices. Pass carrots and garlic through a meat grinder, put in a saucepan, add vegetable oil, simmer 5 min. Then add ketchup, salt, sugar and hot pepper, bring to a boil. Put in a boiling mass of zucchini, simmer for 20 minutes after boiling, stirring from time to time. Pour in vinegar, simmer for another 2 minutes. Arrange the hot billet of zucchini in sterilized jars. Roll up, turn over and wrap until cool.

Ingredients:

• 3 kg zucchini
• 400 g
• 100 g garlic
• 50 g fresh hot pepper
• 1.5 l tomato juice
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 200 g sugar
• 50-70 g salt
• 30 g prepared mustard

Cooking method:

The recipe for this zucchini preparation is rightfully considered one of the most delicious. To prepare it, zucchini needs to be peeled, cut lengthwise into long slices about 1 cm thick. Connect tomato juice, sugar, salt, vegetable oil, vinegar, mustard. Add chopped garlic, hot and bell peppers with a blender, bring the mixture to a boil. Dip the zucchini into it, simmer from the moment of boiling for 40 minutes. Then arrange the zucchini with the sauce in sterilized jars. Roll up, turn over and wrap until cool.

Ingredients:

• 2 kg zucchini
• 700 g bell pepper
• 1 kg onion
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 150 g sugar
• 60 g salt
• spices to taste

Cooking method:

To harvest zucchini for the winter, cut into strips, onions and bell peppers into half rings. Grind tomatoes with a meat grinder or blender. In a saucepan, combine oil, vinegar, salt and sugar, bring to a boil. Put zucchini in boiling liquid, simmer over low heat for 15 minutes. Add onion and bell pepper, simmer for another 7-10 minutes. Then add the tomato and spices, simmer for 10 minutes. Arrange the hot salad in jars, roll up and wrap until cool.

Ingredients:

• 1 kg zucchini
• 100 g carrots
• 20 -30 g garlic
• 15 ml 9% vinegar
• 20 ml vegetable oil
• 20 g salt
• 20 g sugar
• ground black pepper to taste

Cooking method:

To use this recipe for harvesting, zucchini must be cut into circles. Cut carrots into thin strips or grate. Pass the garlic through a press. Combine all the vegetables, add the rest of the ingredients and leave for 30 minutes. Then put into jars along with the allocated juice. Sterilize jars with a volume of 0.5 l for 10-15 minutes, 1 l - 15-20 minutes. Roll up, turn over and wrap until cool.

Ingredients:

• 3 kg zucchini
• 500 g carrots
• 500 g onion
• 500 g bell pepper
• 50 g garlic
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 90 g salt
• 50 g sugar
• 10 g seasoning for Korean carrots

Cooking method:

Grate zucchini and carrots on a Korean vegetable grater. Cut the onion into half rings, bell pepper - into strips, pass the garlic through a press. Combine all vegetables. In a dry frying pan, ignite the seasoning for a couple of seconds and add to the vegetables. Add salt, sugar, vegetable oil and vinegar, leave for 3-5 hours, stir from time to time. Then put the salad together with the released juice in sterilized jars. Sterilize jars with a volume of 0.5 l for 7-10 minutes, 1 l - 15-20 minutes. Roll up a delicious zucchini blank, turn over and let cool.

See how appetizing zucchini blanks look for the winter in this selection of photos:

Zucchini in tomato sauce.

Ingredients:

• 1.5 kg young zucchini
• 30 g garlic
• 250 ml tomato sauce
• 50 ml 9% vinegar
• 100 ml vegetable oil
• 50-100 g sugar, salt to taste

Cooking method:

For this recipe, one of the best blanks for the winter, zucchini should be cut into circles. mix tomato sauce, chopped garlic, vegetable oil, vinegar, salt and sugar, bring to a boil over low heat. Put the zucchini in the sauce, simmer for 30 minutes. Then put into sterilized jars, roll up, turn over and wrap until cool.

Zucchini in vegetable marinade.

Ingredients:

• 1.5 kg young zucchini
• 1 kg tomatoes
• 300 g carrots
• 300 g onion
• 200 g garlic
• 250 ml vegetable oil
• 100 ml 9% vinegar
• 60 g salt
• 100 g sugar
• hot pepper to taste

Cooking method:

Peel the zucchini, remove the seeds, chop as desired. Pass the rest of the vegetables through a meat grinder or chop with a blender. Transfer the vegetable mass to a saucepan, add oil, vinegar, salt, sugar, hot pepper, bring to a boil and cook over low heat for 10-15 minutes. Put the zucchini in a saucepan, simmer for 15 minutes after boiling, stirring from time to time. Arrange a delicious preparation of zucchini for the winter in jars, roll up, turn over and wrap until cool.

Ingredients:

• 1.5 kg young zucchini
• 50 g green dill
• 20 g garlic
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 30 g salt
• 50 g sugar
• 5 g ground black pepper

Cooking method:

To prepare a preparation of zucchini for the winter in jars according to this recipe, vegetables must be peeled and seeds, cut into slices or cubes. Add chopped greens, garlic, salt, sugar, ground black pepper, oil and vinegar, leave for 3 hours. Then put them together with the released liquid in 0.5-liter jars, sterilize for 10 minutes. Roll up the winter zucchini, turn over and let cool.

Ingredients:

• 1.5 kg young zucchini
• 500 g bell pepper
• 500 g tomatoes
• 100 g onion
• 30 g garlic
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 100 g sugar
• 40 g salt
• spices to taste

Cooking method:

Pass the tomatoes and garlic through a meat grinder or chop with a blender. Wash the zucchini thoroughly, cut into cubes 2 x 2 cm. Peel the bell pepper from seeds and stalks, cut into the same cubes. Onion cut into medium-sized cubes, fry in vegetable oil. Add bell pepper and zucchini, fry for 2 minutes, stirring. Add the tomato, bring to a boil, add salt, sugar, spices, simmer over low heat under the lid for 20 minutes. Pour in the vinegar, simmer for another 5 minutes. Arrange the tasty zucchini prepared according to this recipe into sterilized jars, roll up and wrap until cool.

Ingredients:

• 1 kg young zucchini
• 600 g tomatoes
• 200 g bell pepper
• 10g fresh hot pepper
• 20 g garlic
• 100 ml vegetable oil
• 30 ml 9% vinegar
• 50-80 g sugar
• 20-30 g salt

Cooking method:

For this simple recipe zucchini blanks, tomatoes need to be cut, heated over low heat and rubbed through a sieve. Add vegetable oil, sugar, salt, bring to a boil. Zucchini and Bulgarian pepper cut into cubes, put in a boiling tomato, simmer for 20 minutes. Add chopped garlic and hot pepper, pour in vinegar, mix and cook for another 5 minutes. To preserve the workpiece from zucchini for the winter, the boiling mixture must be decomposed into sterilized jars, rolled up, turned over and wrapped until it cools.

Ingredients:

• 2 kg young zucchini
• 1 kg eggplant
• 1 kg tomatoes
• 1 kg bell pepper
• 20-25 g fresh hot pepper
• 30 g garlic
• 50 ml 9% vinegar
• 60 ml vegetable oil
• 75 g sugar
• 40 g salt
• ground black pepper to taste

Cooking method:

To prepare a delicious preparation of zucchini for the winter, according to this recipe, you need to mince tomatoes, bell and hot peppers, and garlic. Add vegetable oil, vinegar, salt, sugar and black pepper to the vegetable mass, bring to a boil. Thoroughly wash the zucchini and eggplant, peel, cut into cubes, put in a boiling sauce, simmer for 20-25 minutes. Pour the boiling mass into sterilized jars. Roll up immediately, turn over and wrap until cool.

Ingredients:

• 1 kg young zucchini
• 1 kg eggplant
• 500 g carrots
• 500 g bell pepper
• 500 g onion
• 500 g tomatoes
• 50 g garlic
• 20 g fresh hot pepper
• 15 ml 9% vinegar
• 200 ml vegetable oil
• 40-50 g salt
• bay leaf and ground black pepper to taste

Cooking method:

Chop the tomatoes, heat through and rub through a sieve. Thoroughly wash zucchini, eggplant and bell pepper, cut into cubes. Grate carrots. Finely chop the onion. Fry eggplant and zucchini separately in vegetable oil. Stew onions with carrots and bell peppers. Combine all vegetables in a saucepan. Add tomato, finely chopped hot pepper, garlic, salt and spices, simmer for 15-20 minutes. Pour in the vinegar, stir. Put a hot billet of young zucchini for the winter into sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 3 kg young zucchini
• 50 g garlic
• 50 g sugar
• 30 g salt
• 100 ml 9% vinegar
• 100 ml vegetable oil
• 5-7 g ground black pepper

Cooking method:

To prepare such, one of the most delicious preparations, zucchini must be peeled, cut into circles about 1 cm thick. Cut each circle into 2-4 parts, cut out the seeds. Add the garlic passed through the press, salt, sugar, ground black pepper, mix well, pour in the vinegar and oil. Leave for 3-4 hours. Then put into jars along with the juice that has stood out. Sterilize jars with a volume of 0.5 l for 10 minutes, 1 l - 1 5-20 minutes. Roll up, turn over and wrap until cool.

Ingredients:

• 1.5-2 kg young zucchini
• 100-120 ml vegetable oil
• 15 g garlic
• 10-12 g salt
• 40 ml 9% vinegar
• parsley and dill

Cooking method:

For such a simple preparation for the winter, zucchini should be cut into slices no more than 2 cm thick, fried in vegetable oil on both sides until golden color. Chop the garlic and herbs. Pour 25 ml of calcined vegetable oil and 20 ml of vinegar into the bottom of dry jars with a volume of 0.5 l. Add herbs, salt and garlic. Then lay out the zucchini. Sterilize jars with a volume of 0.5 l for 20 minutes. Then roll up and turn upside down to cool.

Here you can see a selection of photos for the winter zucchini recipes presented on this page:

Zucchini caviar with tomato sauce.

Ingredients:

• 1 kg zucchini
• 500 ml tomato sauce
• 60-70 ml vegetable oil
• salt to taste

Cooking method:

To prepare such zucchini caviar, vegetables must be thoroughly washed, cut into small cubes, and fried in vegetable oil until tender. Add tomato sauce, salt, mix, bring to a boil. Arrange hot caviar in jars with a volume of 0.5 l, cover with lids, sterilize for 20 minutes. Then roll up and wrap until cool.

Zucchini caviar with mayonnaise.

Ingredients:

• 3 kg zucchini
• 500 g onion
• 250 g tomato paste
• 200 g high fat mayonnaise
• 30-50 g salt
• 50 g sugar
• 30 ml 9% vinegar
• 100 ml vegetable oil
• ground black and hot pepper to taste

Cooking method:

Peel the zucchini, cut into cubes, add a little oil and simmer covered over low heat for about 30 minutes. Drain excess liquid. Finely chop the onion, fry in oil until soft, do not fry. For this one of the most delicious preparations for the winter, you need to combine zucchini, onions, tomato paste, mayonnaise and simmer over low heat, stirring, until the liquid evaporates (about 1.5 hours). Then grind the mass until smooth, add salt, sugar, vinegar, spices, simmer for another 10-15 minutes. Arrange hot caviar in prepared jars, roll up and wrap until cool.

Ingredients:

• 2.5 kg zucchini
• 400-500 g onions
• 50 g garlic
• 200 g tomato paste
• 50 ml vegetable oil
• 30-50 g salt
• 25 g sugar
• 20 ml 9% vinegar

Cooking method:

To harvest zucchini caviar for the winter, vegetables must be peeled, grated, squeezed lightly and stewed under the lid until the liquid evaporates. Finely chop the onion, fry in oil until soft. Transfer to zucchini, simmer everything together for 20-30 minutes. Add tomato paste, simmer, stirring, 20 minutes. Add sugar, salt, chopped garlic, simmer for 10 minutes. Knead the mass until smooth, pour in the vinegar, mix and remove from heat. Arrange hot caviar in jars, roll up and wrap until cool.

Ingredients:

• 1 kg zucchini
• 30-40 g garlic
• 100 ml vegetable oil
• 40 ml 9% vinegar
• 15-20 g salt
• spices to taste

Cooking method:

To prepare the preparation for the winter according to this recipe, the zucchini must be thoroughly washed, cut into small cubes, lightly squeezed and fried in vegetable oil until tender. Pass the fried zucchini through a meat grinder or chop with a blender. Add salt, garlic, spices, passed through a press, pour in vinegar, mix and bring to a boil. Arrange the boiling caviar in 0.5 l jars, sterilize for 25 minutes. Then roll up and wrap until cool.

Cooking method:

Grate zucchini and carrots on a fine or medium grater. Finely chop the onion. Squeeze the zucchini, simmer covered for 20-30 minutes. Fry the onion in oil until soft, add the carrots and fry, stirring, for 10 minutes. Combine with zucchini, add chopped garlic, dill, salt, sugar, spices, simmer all together for 10 minutes. Grind the mass with a blender, put on fire again, bring to a boil, pour in the vinegar, mix. Hot zucchini caviar for harvesting for the winter according to this recipe must be put into jars, rolled up and wrapped until it cools.

Ingredients:

• 2 kg zucchini
• 500 g bell pepper
• 500 g carrots
• 500 g onion
• 30 g garlic
• 30 g salt
• 50 ml vegetable oil

Cooking method:

Cut all vegetables randomly. Pour oil into a deep thick-walled stewpan or cauldron, put onions and carrots, simmer under the lid for 15 minutes. Add peppers and zucchini, simmer for another 15 minutes. Then grind the mass with a blender, put it on fire again, salt, simmer without a lid until the excess liquid evaporates. Add chopped garlic, simmer for 5-7 minutes. Arrange hot caviar in jars and sterilize: jars with a volume of 0.5 l - 7-10 minutes, 1 l - 12-15 minutes. Then this a simple workpiece from zucchini you need to roll up and wrap until cool.

Ingredients:

• 800 g zucchini
• 300 g pumpkin
• 500 g tomatoes
• 200 g carrots
• 200 g onion
• 15-20 g garlic
• vegetable oil for frying
• salt to taste

Cooking method:

To prepare zucchini caviar for the winter, according to this recipe, the pulp of pumpkin, zucchini and carrots must be grated. Finely chop the onion. Peel the skin off the tomatoes, chop them randomly. Heat oil in a saucepan, add onion, fry until golden brown. Add zucchini, pumpkin, carrots, fry, stirring, 2 minutes. Put the tomatoes, cover and simmer for 30-40 minutes. Add chopped garlic, salt, remove from heat after 5 minutes. Place hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

• 1.5 kg zucchini
• 1 kg tomatoes
• 200 g carrots
• 200 g onion
• 40 g garlic
• 100 ml vegetable oil
• 15 ml 9% vinegar
• 40 g salt
• 40 g sugar
• ground black pepper to taste

Cooking method:

To make such a homemade preparation for the winter from zucchini, all vegetables, except garlic, must be passed through a meat grinder and put in a saucepan. Add vegetable oil, salt, sugar, simmer until the excess liquid has evaporated (about 2 hours). Add chopped garlic, ground pepper and vinegar, mix, bring to a boil. Place hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

• 1.5 kg green tomatoes
• 1 kg zucchini
• 150-200 g bell pepper
• 700 g carrots
• 350-400 g onions
• 70-80 ml vegetable oil
• 15 ml 9% vinegar
• 30 g salt
• ground hot and black pepper
• bay leaf to taste

Cooking method:

For this simple recipe for harvesting zucchini for the winter, you need to peel, cut the stalks from green tomatoes and damaged places. Pass all vegetables through a meat grinder or chop in a blender. Add vegetable oil, salt, spices, simmer over low heat for 1.5-2 hours. Pour in vinegar, mix and remove from heat. Arrange hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

• 1 kg zucchini
• 600-700 g eggplant
• 300 g tomatoes
• 200 g bell pepper
• 100 g carrots
• 100 g onion
• 15 ml 9% vinegar
• vegetable oil for frying
• salt and ground black pepper to taste

Cooking method:

To make winter zucchini harvesting according to this recipe, all vegetables must be peeled and cut into small cubes. Salt the eggplant, leave for 15 minutes, then squeeze out the juice that has stood out. Fry prepared eggplants in oil. Separately fry the zucchini. In another pan, fry the onion with carrots and bell pepper. Combine all fried vegetables, add tomatoes, salt, ground pepper, simmer covered for 15 minutes. Pour in the vinegar, stir and remove from heat. Place hot caviar in sterilized jars, roll them up and wrap them until they cool.

Ingredients:

• 1 kg zucchini
• 500 g tomatoes
• 150-200 g bell pepper
• 350 g apples
• 150 g carrots
• 300 g onion
• 50 g garlic
• 70 ml 9% vinegar
• 70 ml vegetable oil
• 30 g sugar
• 20-25 g salt
• ground black pepper to taste

Cooking method:

Peel vegetables and apples. Grate zucchini, leave for 5-10 minutes, then squeeze out excess liquid. Pass tomatoes, bell peppers, apples, carrots and onions through a meat grinder or chop with a blender. Add zucchini, vegetable oil, sugar, salt, ground pepper, bring to a boil and simmer for 20-30 minutes. Pour in the vinegar, add the garlic passed through the press, mix thoroughly, simmer for 2-3 minutes. For homemade for the winter, hot squash caviar should be put into sterilized jars, rolled up and wrapped until it cools.

Below are photos for recipes for zucchini blanks:

Although they are now trying to do more and more frosts for the winter, no one has yet canceled delicious winter vegetable salads. I offer recipes for delicious favorite preparations for the winter from zucchini, with which you can feed your family for dinner and surprise guests on a holiday.

Zucchini is a favorite vegetable in our family, even squash jam flies away with a bang, despite the fact that there are always a lot of other berries, because we live in the village, there are no problems with this.

Considering that zucchini is the healthiest vegetable, it also goes well with almost all other vegetables (I think “almost” can be removed). delicious snacks everyone likes it, take at least squash caviar, which every housewife considers it her duty to do.

I brought some of the recipes from Ukraine, they make a lot of preparations there and they are very tasty. There are recipes that were left from my grandmother, she lived all her life in the village and constantly preserved for a large family.

• 1 zucchini blanks, delicious recipes for the winter
  • 1.1 Zucchini and pepper salad for the winter
  • 1.2 Zucchini and tomato salad for the winter
  • 1.3 Salad " mother-in-law's tongue» from zucchini for the winter
  • 1.4 Salad for the winter of zucchini and carrots
  • 1.5 Korean zucchini salad for the winter
  • 1.6 Salad Ankle Bens from zucchini for the winter
  • 1.7 Zucchini salad for the winter You will lick your fingers

Zucchini blanks, delicious recipes for the winter

Zucchini and pepper salad for the winter

To prepare the recipe we need:

• Two kilos of young zucchini
• One and a half kilos of sweet bell pepper
• Half a kilo of onions
• 1.5 cups tomato paste or peeled, twisted tomatoes
• Bunch of dill and parsley
• Three hundred grams of vegetable oil
• A glass of granulated sugar
• Tablespoon of salt
• One hundred grams of table vinegar 9%
• One hundred grams of water

How to prepare our delicious salad for the winter:

First, all vegetables are thoroughly washed. We cut the zucchini into small cubes, they should be young, without hardened seeds and skins.

Pepper cut and free from seeds, also cut into small cubes. We clean the onion, also cut into strips. Dry greens after washing. If you use tomatoes for the recipe, then you need to hold them in boiling water for a couple of minutes to remove the skin and just chop them in a blender.

First, pour oil into a saucepan and spread the onion, let it fry a little. Then we lay the vegetables and add water. We let it slowly stew under the lid for about 20 minutes. After that, spread the greens, finely chopped. season with salt and sugar and simmer for another five minutes. At the end, add vinegar and let it simmer for another five minutes. We lay out in jars, it is more convenient to 0.5 liters and roll up the lids.

Zucchini and tomato salad for the winter

For it we need to take:

• Kilo of young zucchini
• Half a kilo of ripe tomatoes
• Half a kilo of onions
• Three hundred grams of peeled garlic cloves
• Small pod of hot pepper
• One third of a glass of vegetable oil
• Two tablespoons of salt
• Three tablespoons of sugar

How to prepare this salad:

For all salads, I use the youngest zucchini, which do not yet have seeds. If you can’t get these, then cut the zucchini in half lengthwise and take out the seeds, then cut into cubes.

Pour the oil into a saucepan, preferably with a thick bottom, pour the zucchini cubes into it, season with sugar and salt. While the zucchini is stewing, wash and chop the tomatoes into slices and after 10 minutes of stewing the zucchini, we also send them to cook.

Now we are waiting for our vegetables to boil and detect for another 10 minutes, so that later we can put onion straws to cook. We immediately free from the seeds and chop the hot pepper and chop the garlic, pour it into the boiled salad and pinpoint for another five minutes. Then turn off the fire and put it on the banks.

Salad "Teschin tongue" from zucchini for the winter

One of the delicious zucchini salads that we close for the winter is probably the most popular, but each hostess adds something of her own.

What we will need for the salad:

• One and a half kilos of zucchini
• One and a half kilos of tomatoes
• Two heads of garlic
• Three sweet peppers
• One hot pepper, chili
• Half a glass of sunflower oil
• Three spoons of salt
• Four spoons of sugar
• 50 ml table vinegar 9%

How to cook "Teschin language":

We wash and clean the zucchini and cut into slices-tongues, a centimeter wide. Tomatoes and peppers are also washed and cut into slices, and do not forget to pull out the seeds from the pepper.

Let's skip the tomatoes with pepper in a blender to get a liquid mass. We clean the garlic and also grind it separately, and free the hot pepper from the seeds and, if desired, either finely cut or chop with a blender.

We put the tomato-pepper mass on the fire to boil, then lower the squash tongues there and let it stew for half an hour, immediately add sugar and salt there.

At the end of this time, pour vinegar into our preparation, add hot pepper and garlic, let it boil for another five minutes and pack hot in jars.

Salad for the winter of zucchini and carrots

We will need to take:

• Two kilos of zucchini
• Half a kilo of carrots
• Half a kilo of onions
• Half a kilo of sweet bell pepper
• Kilo of tomatoes
• Liter of water
• A glass of vegetable oil
• Glass of tomato paste
• Two hundred grams of sugar
• One and a half tablespoons of salt
• Two tablespoons of vinegar 9%

How to prepare this salad:

Wash and clean all vegetables. We mix the tomato paste in a saucepan with water and vegetable oil, add salt and sugar there and pour the zucchini, which we first cut into cubes. Simmer ten minutes after boiling.

We cut the peppers with onions into strips and pour them into the zucchini, pinpoint another ten minutes. While they are stewing, chop the carrots on a grater, preferably Korean and then add to the rest of the vegetables, cook everything together for another ten minutes.

At the end, add the tomatoes, which we also cut into cubes and pour the vinegar. Cook again for ten minutes, then immediately pack into small jars and roll up.

Korean zucchini salad for the winter

We need to take for cooking:

• Three kilos of zucchini
• Half a kilo of carrots
• Half a kilo of turnip onion
• A glass of vegetable oil
• glass of sugar
• Two tablespoons of salt
• A teaspoon of Korean carrot seasoning

How to cook Korean zucchini salad:

We clean the zucchini from the skin, if necessary, free from seeds, three on a Korean grater, preferably not very fine. Grind carrots in the same way. We try to chop the onion in half rings as thin as possible. We mix all the components together and add spices and vinegar.

The salad should stand for 20-30 minutes so that the vegetables absorb the salt and sugar. Then we lay it out in jars, most conveniently 0.5 liters each, cover with lids and put in boiling water for sterilization. Sterilize for ten minutes and roll up.

Salad Ankle Bens from zucchini for the winter

The famous sauce with a portrait of a Negro then made an impression on all of us. delicious sauce approached different side dishes, and what kind of meat was obtained !!! It is not difficult to cook almost real uncle bens from zucchini. It turns out very tasty and in winter jars are popular.

What do we need to make this sauce:

• Two kilos of zucchini
• Kilo tomato
• Three bulbs
• five sweet peppers
• Three bulbs
• A glass of vegetable oil
• glass of sugar
• Glass of tomato paste
• Liter of water
• Half a glass of vinegar 9%
• Tablespoon of salt
• teaspoon curry seasoning

How to cook uncle bens with zucchini:

At the very beginning, we prepare vegetables, wash and cut them, zucchini and tomatoes in equal pieces, pepper strips, onions in half rings.

Then we make the base of the sauce, mix tomato paste, oil, salt and sugar in water. We put it on the fire and wait for it to boil. We immediately fall asleep zucchini, cover with a lid and simmer for fifteen minutes. After that, add the pieces of pepper to the zucchini and grated carrot with onion. We wait another fifteen minutes and send the tomatoes to stew, we also stew them for fifteen minutes, but three minutes before the end we add curry seasoning and pour vinegar. We lay out the sauce in jars, roll it up and warm it for a day, turning it over onto the lids.

Zucchini salad for the winter You will lick your fingers

The salad is just amazing. When you just don’t know what to treat your family or guests suddenly appeared, you take it out, add it either to potatoes, or to rice, or with pasta and that’s it, everyone is happy and full.

For the salad we will need:

• A kilo of zucchini
• 800 grams of tomato
• Three bulbs
• two carrots
• Two sweet peppers
• Three cloves of garlic
• A quarter cup of vegetable oil
• A tablespoon of vinegar 9%

How do we prepare a salad:

We cut the onion into half rings, and three carrots, then lightly fry them in oil. My tomatoes, dry and grind in a blender. Pour the tomato liquid into a saucepan, send the fried carrots and onions there, season with salt and pepper. We wait until it boils and immediately send the zucchini cut into cubes with pepper there.

While all the vegetables are stewing under the lid, peel and crush the garlic. After the salad is stewed for 25 minutes, we lay the garlic and add vinegar, let it cook for another fifteen minutes and pack the salad in jars, immediately under the lids.

Zucchini salad for the winter has also entered our culinary menu, like many other zucchini dishes. Well, for example, an article about which I recently published.

It is also very famous, which I now eat with pleasure, although after my student days, I did not really respect it. For the young, I will explain that as a student, this was our main meal, since we spent the scholarship in the first three days. And caviar cost a penny.

Another of the most famous dishes is this. My friend also did not eat zucchini at one time, like me. He started eating them as soon as he tried zucchini pancakes at a party and asked what it was made of?

To put it simply, zucchini is delicious. Let's make salads for the winter. Oh how useful.

Recipes for zucchini preparations for the winter, simple and tasty zucchini salads

I know that many men prefer meat. Well, do it smartly, and serve it with the zucchini salad that you prepared for the winter. What a treat it will be!

1. Zucchini salad for the winter you will lick your fingers in a simple marinade

Ingredients:

• Zucchini - 1 kg.
• Tomatoes - 1.5 kg.
• Bulgarian pepper large - 4 pcs.
• Garlic - 4-5 cloves

For marinade:

• Sugar - 100 g.
• Salt - 1 tbsp. l.
• Vinegar 9% - 1 tbsp. l.
• Vegetable oil - 1 tbsp. l.

Cooking:

1. Wash all vegetables, clean garlic.

2. Cut the zucchini into small cubes, about 1.5 cm. Cut the tomatoes and bell pepper into strips. Finely chop the garlic.

3. Put the tomatoes in a saucepan, add salt and sugar. Gently mix everything and set to cook, stirring occasionally. The tomatoes will release juice. After the juice boils, cook the tomatoes for another 10 minutes, continuing to stir occasionally.

4. After 10 minutes, add chopped zucchini. After them we send chopped peppers. Add vegetable oil, mix. The zucchini will release its juice. After it boils, cook for another 30 minutes.

5. Approximately 15 minutes before readiness, add chopped garlic. Don't forget to stir occasionally. Do it carefully. We want salad, not porridge.

6. 2-3 minutes before readiness, pour in the vinegar. Close the lid immediately to prevent the vinegar from evaporating. Cook for a couple of minutes, bring to a boil and remove the pan from the heat.

7. Put the hot salad in sterilized jars and close the lids. It can be rolled up with metal or twisted, now fashionable screw. Lids also need to be sterilized.

8. Banks immediately turn the lids down and put in a certain place.

I want to remind you, do not put hot cans directly on the table and even more so on metal. Or lay down a towel or a wooden cutting board.

9. We wrap the jars with something warm, a towel, an old blanket, old clothes and leave to cool completely. Then we move to a place for storage.

We got 4 cans. The total volume of cans is approximately 2.5 liters.

We store in a cool place, on a loggia, in severe frosts or heat we bring it home. So I think they will stand well at room temperature.

Our zucchini salad for the winter, lick your fingers, ready.

We store, take out when we want and enjoy.

Enjoy your meal!

1. The recipe for a simple and very tasty zucchini salad for the winter

Ingredients:

• Zucchini - 2 kg.
• Onion - 3-4 pcs.
• Sweet Bulgarian pepper - 4-5 pcs.
• Water - 100 g.
• Salt - 1 tbsp. with a slide
• Sugar - 200 g.
• Tomato paste - 150 g.
• Vinegar 9% - 100 g.
• Parsley greens - 1 bunch

Cooking:

1. Washed vegetables, if necessary, clean and cut.

2. Peel the zucchini from the skin and seeds, and cut into small cubes.

3. Also chop the onion into small cubes and also Bell pepper. If you have the opportunity, take multi-colored peppers. It will look beautiful in a salad. Unfortunately, we did not have red pepper.

4. Finely chop parsley.

5. Put the chopped zucchini into the prepared large saucepan, then send the chopped sweet pepper. Adding onion and sprinkle in the chopped parsley.

6. Pour water into a separate cup, add vegetable oil, salt, sugar, vinegar and tomato paste. We mix everything well.

7. Pour our marinade to the vegetables. Mix everything well and put our salad on fire.

8. As soon as the salad releases the juice and boils, reduce the heat and cook, stirring occasionally for another 35-40 minutes.

9. Well, that's all, our salad is well boiled and ready for laying in jars.

10. Put the salad in jars and roll up the lids.

11. After seaming, put the jars with the lids down and roll them. Thus, they must cool down, and only then it will be possible to rearrange them in a storage cabinet.

And then you can take it out and eat.

Enjoy your meal!

1. Zucchini salad for the winter mother-in-law's tongue - a recipe with a photo step by step

Ingredients:

• Zucchini - 3 kg.
• Carrots - 3 pcs. (large)
• Chili pepper - 2 pcs.
• Garlic - 1 cup,
• Vinegar 9% - 80-100 ml.
• Sunflower oil - 200 ml.
• Tomato juice - 500 - 600 ml.
• Sugar - 1 cup
• Salt - 2 tbsp. l.

Cooking:

1. We rub the washed carrots on a coarse grater. Pour vegetable oil into a basin, or into a saucepan, or into a frying pan, heat it well and put the grated carrots into it. Fry the carrots for 5 minutes, stirring occasionally.

2. Our zucchini are young and small. We cut them lengthwise into plates about 5 mm thick.

3. If the zucchini is large, peel the skin and cut them across into circles, and cut the circles in half.

4. Cut off the tip with the stem from the hot pepper and remove the seeds. If you like spicy dishes, you can leave some of the seeds or not remove them at all.

5. Twist garlic and hot peppers in a meat grinder, each in a separate bowl.

6. While we were working on zucchini and peppers with garlic, the carrots were already fried. Pour tomato juice into carrots, stir, you can pour 600 g at once, add salt and sugar. Mix everything well again.

7. When the sugar and salt dissolve, add the twisted pepper. Then add all the chopped zucchini. We mix everything.

8. Now it seems that there is very little liquid. But the zucchini will heat up and release their own juice. Everything will be okay. After the salad boils, simmer the vegetables for another 45 minutes.

9. 10 minutes before the end of cooking, add scrolled garlic and vinegar. We mix everything well.

10. After 10 minutes, our salad is ready.

11. Reduce the heat to the smallest, so that the salad does not cool down. We lay out the salad in sterilized jars and roll up with sterilized lids.

12. Turn the jars upside down and leave to cool. We send to the storage place.

We got 7 cans of 0.5 liters. The rest went to the thirsty to sample.

Well, now the zucchini salad for the mother-in-law's winter is completely ready.

Enjoy your meal!

1. Zucchini salad for the winter with carrots, tomatoes and sweet peppers

Ingredients:

• Zucchini - 2 pcs. small
• Carrots - 2 pieces,
• Tomato - 2 pcs.
• Sweet pepper - 2 pcs.
• Garlic - 4 cloves
• Onion - 2 heads
• Greens - dill or parsley.

For marinade:

• 750 ml water
• Salt - 1 s. l. with a slide
• Vegetable oil - 80 ml.
• Vinegar 9% - 80 ml.
• Sugar - 80 g.

Cooking:

1. Wash all vegetables, dry and cut into rings.

2. We begin to fill sterilized jars. At the bottom, in each, we put a clove of garlic, a sprig of dill and parsley. You can put one thing, or dill, or parsley, to taste. Next, put the carrots in 2-4 circles. We spread there a couple of circles of zucchini.

3. Next, put 2-3 circles of onion, and then sweet pepper, also, as you remember, sliced ​​into circles. The next layer is 1-2 mugs of tomatoes. And again, 2-4 circles of zucchini. Then again carrots, onions, peppers, zucchini and tomatoes. It turns out such a multi-layered salad.

4. Covering the jars with your hand, shake them a little to seal them, and then add more that will fit.

5. Cooking the marinade. Pour 750 ml into a saucepan. water. Put on the stove and bring to a boil. Add salt and sugar. Add vegetable oil and vinegar. Bring to a boil again.

6. The marinade boiled, we immediately begin to pour our vegetables in jars. We pre-installed the banks on a special wooden stand. Can be placed on a towel.

Be careful and careful! Don't get burned!

7. Now we will sterilize them. Line the bottom of the pan with a towel or cloth. We cover the jars with lids until they are rolled up and set them in a saucepan on a cloth. Fill the jars with warm water up to the shoulders.

Make no mistake. If you pour cold water, jars may burst, as hot marinade is poured into them.

8. Bring the water to a boil and continue to sterilize (boil) for 25 minutes.

9. After 25 minutes, carefully remove the jars and roll them up. We turn the jars upside down, wrap them with something warm and let them stand until they cool completely. We usually leave it like this for the night or even a day. We remove the banks in a place of permanent storage.

Zucchini salad for the winter is ready.

It turned out beautiful, very tasty salad.

Enjoy your meal!

I never rolled up a canned zucchini salad for the winter, but in vain, as it turned out to be very tasty. At first I thought it would look like a blue salad, which I preserve every year, but it turned out to be a completely different taste, no worse.

Remember me recently? So, after conservation, there were still about 4 kg left, I didn’t even know what to cook with them, how else to preserve, they age quickly, but there is no place to store in the refrigerator. A recipe from the forum came to the rescue. After reading a lot positive feedback, I also decided to roll up such a canned zucchini salad for the winter, but I added a little garlic there and adjusted the amount of sugar.

We will need the following ingredients:

• 3 kg young zucchini
• 1 kg onion
• 1kg carrots

For marinade:

• 200g sugar
• 2 table spoons of salt
• 4 cloves of garlic
• 200ml regular vinegar 9%
• 300ml vegetable oil

The finished salad from zucchini turns out to be about 5l, I rolled up 2x1l cans + 4x0.72l cans, and I also left a small salad bowl to eat.

Preservation of zucchini salad for the winter

I weighed all the products, set aside right amount. I washed the vegetables, peeled the carrots and onions.

Peeled onion cut into half rings.

I grated the peeled carrots on a coarse grater (here my husband helped me, thanks for the help).

Zucchini cut into large cubes.

In a separate bowl, I prepared a marinade from all the ingredients according to the recipe, flattened the garlic with a knife to the board and chopped it as small as possible. I will say that garlic is practically not felt in the finished canned zucchini salad.

I put all the vegetables in a large saucepan, poured a salad of zucchini and carrots with onions prepared with brine from the products according to the recipe.

Mixed.

So they stood with me for more than two hours, but I regularly went to stir. This is how the vegetables released the juice, now you can proceed to the last stage of conservation.

During this time, I washed the dishes with soda, in which I will preserve.

Let me remind you that in total about 5 liters of canned zucchini salad come out for the winter.

And sterilized the jars over steam. When I was canning zucchini, I told how I sterilize jars. At the same time, in a separate bowl, I boil the lids.

I put all the vegetables on the stove, covered with a lid and stirring regularly, waited until the zucchini was in sweet and sour sauce-marinade will boil. You need to boil for 15 minutes, this is enough.

Arranged in sterile jars, rolled up.
She turned the blanks upside down with lids and wrapped them warm blanket. They cooled under the covers for more than a day, then moved the twist to the pantry, where they are now perfectly waiting for us to eat canned zucchini salad for the winter.

Dear readers and visitors of the blog, please share in the comments what is your signature recipe. delicious preservation. And also my zucchini salad recipes (opens in a new tab).

There is also a request: share your proven recipe for squash caviar, write me an e-mail: [email protected] website. According to the recipe that I have (with vinegar), squash caviar It turned out sour, I had to throw everything away. Help advice.

Zucchini is good for everyone - light, tender, healthy, but, unfortunately, it tastes fresh. This is easy to fix if you choose the right company for him. With vegetables and bright spices, a zucchini salad for the winter turns out what you need - refreshing, spicy, fragrant. Under the barbecue, and as an independent cold appetizer goes to "cheers". Still have doubts? As an irrefutable argument, we offer a selection of recipes that have every chance of becoming your "signature".

Vitamins A, C, folic acid, potassium and magnesium needed by the heart, deficient iron, dietary fiber - all this is in a modest vegetable

The subtleties of canning zucchini and snacks from it

Unlike cucumbers, which perform well solo, zucchini, like eggplant, is a collective vegetable. By itself - not a firework of taste. But it has a lot of fiber, which makes it an ideal filler for vegetable "salions".

What should be remembered when canning zucchini?

1. Neutral taste, which many perceive as a disadvantage, can easily be turned into a virtue. Not every vegetable is suitable for both pickles and jams, but our hero does it very well. Improvising with spices and seasonings, you can prepare such a salad for the winter from zucchini that all your friends will ask for the recipe.
2. A vegetable is 90% water with a neutral pH. Preserving it without acid "from the outside" will not work, so zucchini is not salted, not fermented, but only pickled. A preservative is taken of chemical origin - table vinegar, citric acid. Prefer natural products? Take fermented apple cider vinegar, grape vinegar, sour berry juice, for example, from red currant, cranberry, lime.
3. It is important to choose the right fruits for canning. For salads, you need young zucchini with a thin skin that has not had time to coarsen and the beginnings of seeds. The exception is caviar, which will turn out tastier from ripe fruits with ripened, slightly fibrous pulp.

In a salad of zucchini for the winter, the main thing is to choose a good mix. The vegetable is harmoniously combined with sweet and sour sauces based on tomatoes and sour fruits, sweet carrots, allspice bell peppers, celery, parsley. An appetizing aroma of winter preparations is given by garlic, a pleasant warming sharpness - chili pepper, horseradish, white roots. Delicious hearty salads obtained with the addition of beans, rice.

White-fruited zucchini are distinguished by their tender, tasty, friable pulp, which boils quickly, which makes them indispensable for caviar and other pureed dishes. Zucchini is good in salads - they are denser, pieces with heat treatment remain intact. Yellow-fruited varieties produce snacks with a light pumpkin flavor.

Fly in, hurry up, choose ... your recipe

The proposed selection of zucchini salads will allow you to replenish strategic stocks for the winter and surprise your relatives - we chose recipes that are exceptionally tasty, simple, and reliable in storage.

Delicious squash stew

Such dishes are good because you can mix any vegetables at hand in them. But if you are not ready for impromptu yet, prepare a winter snack according to the proposed recipe - in it all the components are selected successfully, in the right proportion.

The basis of the salad is zucchini, take them 3 kg. He will be accompanied by:

• carrots (1.5 kg);
• sweet pepper (1.5 kg);
• onion (1 kg);
• tomatoes or juice from them (2 kg);

We will season the vegetables with salt (80 g), sugar (200 ml), oil (500 ml), vinegar (250 ml). Pepper - ground black (1 tbsp) and chili (1 tsp) will add the necessary sharpness to the appetizer.

We start work on the stew with a tomato base. If it is juice, just bring to a boil, pre-grind the tomatoes into a puree.

In a boiling tomato, we drop in turn (in that order) - grated carrots, chopped onions, zucchini cubes and, last - pieces of bell pepper. Add the rest of the ingredients to the vegetable mixture - everything except vinegar. It is poured out before the stew is almost ready (in 5-10 minutes).

Stew the stew over low heat (60 minutes), do not part with stirring, so that the zucchini and pepper remain as large as possible in pieces.
The finished zucchini salad is laid out in clean, calcined jars, corked, after cooling it is put away for storage for conservation for the winter.

Zucchini Lecho

In the famous lecho filling, a surprisingly harmonious, refreshing appetizer is obtained, in which the taste of zucchini is not replaced by more fragrant and bright vegetables, as is sometimes the case, but, on the contrary, is subtly emphasized. To prepare lecho, we take 3 kg of unripe fruits, zucchini is better, since their flesh is denser and juicier. Based on this amount, prepare the remaining components of the salad:

• bell pepper, maybe different colors- it will be very beautiful (1 kg);
• ripe tomatoes, red fleshy varieties (1.5 kg);
• garlic (2 heads);
• salt (80 g);
• sugar (200 g);
• olive oil (250 ml);
• fermented vinegar (200 ml);
• black pepper (0.5 tsp).

First prepare the tomato sauce. Prepared tomatoes are crushed to a mushy mass, salt, sugar, spices, oil are added to the puree. With the amount of the latter, you can vary - there are lecho recipes where oil is not added at all. proceed to this case from your own preferences.

When the filling boils, zucchini cut into strips, strips of multi-colored peppers, chopped garlic are sent into it. Stew for 30-40 minutes, making sure that the vegetables do not sit on the bottom of the pan and do not burn. 10 minutes before readiness, vinegar is poured into the pan.

The finished salad is poured hot into jars, immediately clogged.

The original way to improve safety winter salads offers Oktyabrina Ganechkina - TV presenter and vegetable growing expert. On top of the hot contents of the jar, you need to put a circle of parchment paper, pour 30 g of vodka (a tablespoon) and sprinkle with half a teaspoon of mustard powder. And then roll up the workpiece. No need to flip the bank!

Peperonata - italian zucchini

The technology for preparing this vegetable appetizer is stewing in its own juice, so the recipe will appeal to you if you like soft salads that resemble stews in texture. And yet - there is no vinegar in it, so it will not work to cook this zucchini salad for the winter without sterilization. Consider this factor when choosing a recipe.

Peppermint Ingredients:

• zucchini (2 kg);
• dense, slightly unripe tomatoes (2 kg);
• thick-walled, sweet pepper (5–6 pcs.);
• bulbs are large (4–5 pieces);
• garlic (1 head);
• chili (0.5–1 teaspoon).

They salt the appetizer to taste, but they use very little oil for stewing - 5–6 tbsp. spoons.

First, sliced ​​​​tomatoes are sent to the cauldron with oil, then onion rings, zucchini cubes (if the skin is rough, the fruit is peeled), pepper strips, chopped garlic. Vegetables secrete a lot of juice, in which they are stewed until softened. At the end, vegetables are salted and peppered. The appetizer is packed hot, after which the jars are sterilized (liter - 15-20 minutes).

Zucchini in Korean

tantalizing fragrance Korean salads leaves no one indifferent, and from zucchini an appetizer for the winter is no worse than from eggplant. One of the secrets of its preparation - correct cutting straw vegetables. To do this, you will need a special grater or food processor Most models have this feature.

Components of the Korean variation of the salad:

• zucchini squash - (3 kg);
• carrot (0.5 kg);
• onion (0.5 kg);
• sweet pepper (0.5 kg);
• garlic peeled (half a glass);

For dressing you will need salt (50 g), sugar (200 g), a glass of olive oil and 9% vinegar. But the highlight of this dish is a special seasoning (dry or paste) for Korean carrots, which is sold in the spice department. It is she who gives the appetizer sharpness and recognizable aroma.

Vegetables are cut into strips, zucchini - very thin circles or half rings, garlic is squeezed out. All vegetables are mixed in a large wide bowl, seasoned with spices, oil, vinegar and allowed to soak for 30 minutes. Then the contents of the bowl are transferred to a saucepan, boiled for 20 minutes and hot packed in prepared sterile jars.

If there is too much vinegar for you, it can be halved, but then it is better to sterilize the salad for reliability (half liter cans- 15 minutes.).

Snack in tomato sauce "Teschin tongue"

This zucchini salad for the winter in a fragrant garlic sweet and sour sauce turns out to be remarkably tasty, moreover, it is prepared without sterilization.

Young fruits (3 kg) are cut into thin oblong plates - “tongues”, hence the name. Filling is prepared from the rest of the components. What do we take for her?

• Bulgarian pepper (5 pcs.) And hot (1-2 pcs.);
• garlic (100 g);
• purchased tomato paste (0.7 kg);
• salt (50 g);
• sugar (250 g);
• oil (200 ml)
• fermented vinegar (125 g).

Peppers are ground in a blender to a puree state, the same is done with garlic. Combine it with the rest of the dressing ingredients. It is poured over zucchini, stewed for about an hour. Hot packed in jars.

Almost mushrooms

This winter zucchini salad is definitely good because it is eaten both separately and added to other dishes, seasoned with onions and olive oil like mushrooms.
Young fruits (3 kg) cut into thin circles or cubes, pour fragrant sweet and sour marinade. It consists of a mixture of oil, preferably olive, and vinegar, which are taken in a glass, sugar and salt - 50 g each. Squeeze 10 cloves of garlic here. Marinated zucchini for at least three hours. Further, in the same bowl they are sent to the fire and boiled until the circles become slightly transparent. By the time it is 20-25 minutes. Everything can be laid out and rolled up. Just make sure that the contents of the jar are completely covered with marinade.

Salad with champignons

A salad of fresh young zucchini with mushrooms for the winter will allow you to show off the original and unused workpiece. In addition to the main vegetable (let's take the standard 3 kg), the recipe includes:

• champignons (1 kg);
• fleshy, dense tomatoes (1 kg);
• onion (0.5 kg);
• dill greens - a large bunch.

To overcook vegetables, you will need about a glass of oil, for salad dressing - salt (2 tablespoons with a slide), pepper (to taste), vinegar (200 ml).

Zucchini cut into circles, quickly fried in hot oil. Mushrooms are overcooked in another pan. Both components are combined and stewed over low heat for 10-15 minutes. Then, onion rings, tomato slices, chopped greens are added to the zucchini-mushroom mixture. All this is seasoned with spices, vinegar, put out a little more.

The salad is packed in half-liter jars, sterilized for half an hour.

With vegetables in tomato sauce

For 6 kg of fresh young zucchini, we take the following set of products:

• carrots - 1 kg;
• tomatoes - 2.5 kg;
• white roots (celery, parsnips) - 0.1 kg;
• onion - 0.25 kg;
• a bunch of greens (parsley, celery);
• 3 tbsp. spoons of salt and sugar;
• frying oil - about 450 ml;
• fragrant and black pepper to taste.

The preparation of the snack consists of 3 stages.

1. Zucchini is cleaned, cut into thin circles (0.8-1 cm), fried in oil, allowed to cool slightly. It is important that when put into jars, pieces of vegetable do not spread.
2. Minced vegetables are prepared from carrots, onions, white roots. Vegetables are rubbed or finely chopped, fried in oil. AT ready mix add chopped greens.
3. Prepare tomato sauce. To do this, puree the tomatoes, add salt, sugar.

When all three components are ready, they are placed in layers in a bowl: sauce on the bottom, then zucchini, minced vegetable on top, sauce again. Vegetables should be put tightly, but not pushed, so that the tomato filling freely penetrates between the layers and covers the salad on top.
Filled liter jars are sterilized at 100⁰ C for 30 minutes, after which they are hermetically sealed.

Zucchini in Georgian

This salad is somewhat reminiscent of a “light”, only not from eggplant, but from zucchini, and it is also prepared for the winter. What is the dish made of?

1. From zucchini (the recipe is for 5 kg), which are cut into rings, fried in oil.
2. Spicy garlic-pepper dressing. To cook it, you need, as in the "light":
   • bell peppers (fleshy, red) - 10 pieces;
   • hot pepper - 1-2 pieces;
   • garlic - an incomplete glass (200 g);
   • vinegar - 200 ml.

Peppers and garlic are crushed in a blender to a homogeneous mushy mass, vinegar is added to the mixture. Fried circles of vegetables are dipped in spicy dressing, placed in half-liter jars. Then they are sterilized for about half an hour and corked.

Well, how about without caviar?

Salads are salads, but we simply have to offer a version of the famous zucchini caviar for the winter, so write down the recipe. Let's say right away that it will be very tasty, although some housewives have a biased attitude towards mayonnaise. We won’t persuade, it’s better to try it, and then draw your own conclusions.

Let's start with zucchini. Choose large, ripe fruits with hardened skins and well-formed seeds. They need to be cleaned, the fibrous inside removed, and the “boats” of the pulp should be left for the caviar. We will weigh them - in the proposed recipe for zucchini, you need 7 kg. In conclusion preparatory work we pass the pulp through a meat grinder.

Now let's prepare the rest of the ingredients:

1. We clean 1.5 kg of onions and also pass through a meat grinder.
2. Using a press, crush a large head of garlic.
3. Cooking:
   • salt (50–60 g);
   • sugar (2 cups);
   • oil (2 cups);
   • tomato paste, better store-bought (0.5 kg);
   • mayonnaise (0.5 kg);
   • citric acid (2 teaspoons with a slide).

We combine zucchini puree with onions, cook for 2 hours over moderate heat. To keep the pulp from shrinking, stir regularly.

After 2 hours, add oil, tomato paste, mayonnaise, sugar, salt and cook for another 45 minutes.

The final touch is garlic and lemon acid. After they are added, the caviar languishes for 15 minutes.

The finished dish is packed in sterile dishes, rolled up, after a day, when the jars have cooled, they are put away for storage.

In addition to caviar, salads, excellent marinated preparations for the winter are obtained from high-yield zucchini, they can be combined with cucumbers and eggplants, seasoned with nuts, ginger, lemon ... Dare, and you will definitely find your recipes, which someday they will say: “So my mom cooked."

Simple and delicious recipes:

All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

Share with friends:

1 , average rating: 5,00 out of 5)