Billets from zucchini quickly and tasty. Recipes for cooking delicious zucchini for the winter

Hello my dear friends! I continue the topic of blanks for the winter. And today I will tell you about salads with zucchini, canned the most in many ways and different ingredients. But at the same time they are all obtained very tasty.

I also like in these recipes that they are pretty quickly prepared and stored brach problems in the apartment. It would be a place, but we will find there we will find. If you like this vegetable, I recommend you amazingly delicious recipes from them. Together with and some kind of garnish of potatoes with meat, for example, will be wonderful to combine at the dinner table in winter.

What is there for a dinner, on a festive table such saladics are not ashamed to expose and treat guests. Without unnecessary modesty, my guests always praise these billets. I just select for myself the best ways with which I will share with you today.

And although the young vegetable is more gentle and do not need to clean from the skins and seeds, it is not necessary to choose it. Just if the skin is already fat, clean. And large seeds cut out of the core.

This option is the workpiece my favorite, it is according to him that I am preparing most often. Salad is just amazing delicious. Preparing very simple and fast. Be sure to try.

Ingredients:

• zucchini - 1 kg
• sweet pepper - 500 gr
• garlic - 7 teeth
• tomato paste - 200 gr
• bay leaf - 3 pcs
• vegetable oil - 50 ml
• pepper black peas - 6 pcs
• pepper Easy peas - 4 pcs
• vinegar 9% - 50 ml
• sugar - 2 tablespoons
• salt - 0.5 tablespoon
• water - 300 ml

Cooking method:

1. Zucchini rinse, clean the skin and remove the seeds. Cut them with cubes and fold in a saucepan.

If you have a young vegetable, you do not need to clean the peel and remove seeds.

2. Sweet pepper rinse and remove inside all seeds and partitions. Cut them with the same cubes and fold into the saucepan to the zucchini.

3. Add sugar, salt, vegetable oil, tomato paste and pour in conventional water. All mix.

4. Put on the stove, bring to a boil. Then reduce the heating and extinguish about 30 minutes. Do not forget to intermitted periodically so that nothing burns.

5. After half an hour, the vegetables will already become soft. Add a finely chopped garlic to them, broken laurels and peas of fragrant and black pepper. Mix everything and put another 2 minutes. At the very end, pour vinegar, mix and turn off the fire.

6. Spread all over sterile banks, that in each of the laurels and pepper peas. Then cover the cans with covers and sunk. Put in a warm place and cover the blanket. Leave them so far not completely cool.

You will have a very wonderful salad with a bit sweetish taste and light sourness. What I love most. I hope you enjoy it.

The most delicious salad from zucchini, sweet peppers and tomatoes

Great method of workpiece, without sterilization. And this means that it is made much faster. Called Salad "YURCH". In winter, this salad will be at the New Year's table. Although, why only on New Year's, on a weekly dining table, it will also be superfluous. Such a snack will always be to the place.

Ingredients:

• Zucchini - 3 kg
• Bulgarian pepper - 1 kg
• Tomatoes - 1 kg
• Garlic - 3 heads
• Dill, parsley - on the bundle
• Vegetable oil - 250 ml
• Sugar - 200 gr
• Salt - 2 st lolings without a slide
• Vinegar 9% - 100 ml

Cooking method:

1. Sleep tomatoes with garlic through the meat grinder and put in a saucepan. Add a finely chopped greenery to them. Here is vegetable oil, sugar and salt. All should be mixed and put on a small fire.

2. Now we will deal with the cutting of other vegetables. Bulgarian pepper rinse and clean inside from seeds. Then make it straw.

3. Wash the zucchini. Cut off both sides "ass". And cut them with cubes. Cubes size arbitrary, your taste.

4. While we cut vegetables, by this time we just managed to boil tomatoes. Add fire. Send to them pepper and zucchini. Stir and bring to a boil. When everything boiled, re-reduce the fire again and cook without a cover of 35 minutes, interferebly stirring. A minute before the end of the cooking, add vinegar and mix well.

In the meantime, everything is brewed, you can sterilize banks, for example in the microwave. Pour a little water to the bottom and put for 2 minutes at full power. Very fast sterilization method. And the covers will boil 5 minutes.

5. Finished salad fill all prepared banks up to top and roll the lids. Wrap the blanket and leave until full cooling. You do not need to turn over. Then the cooled banks remove into your crust.

Of the proposed ingredients, there are 9 floors of liter jars of a wonderful delicious snack for the winter.

Step-by-step recipe with carrots and onions in banks, without sterilization

A very simple recipe, for the preparation of which you will not leave a lot of time. But it is very tasty. Wonderful billet for the winter. You will not regret.

Ingredients:

• Young zucchini - 3 kg
• Onion green - 1 kg
• Carrot - 1 kg

For marinada:

• Water - 1 l
• Sugar - 200 gr
• Salt to taste
• Garlic - 4 teeth
• Vinegar 9% - 200 ml
• Spices - to taste
• Vegetable oil - 300 ml

Cooking:

1. Zucchini rinse and cut into small cubes straight with the skin. Carrots Clean and soda on a large grater. Green leek cut into small pieces. And all this will fold into the enameled saucepan.

Green onions can be replaced with repusted, then cut it with half rings.

2. Pour in a saucepan of water and bring to a boil. Then pour sugar, salt and spices there. Garlic grind and add to the water too. Let the marinada beat a little, then add vinegar. After adding vinegar, wait for the boil and pour into the salad. Leave broke out for 1-2 hours.

3. Then add vegetable oil there. Stir and put on the stove until it boils. After boiling, cook for another 15 minutes, stirring. After that, run into the prepared sterilized banks.

4. After the banks are overcome, roll the lids. Turn the banks of the neck down and put in a warm place, cover with a blanket. Leave in this form until it cools. You can then remove into the place where you keep all the blanks. And in winter, when you open such a salad and try it, you will feel the taste of summer.

Billets for the winter "Teschin Language" - the best recipe

This is how it is originally called the recipe of our canned vegetables. I think the name went for a special cutting. But let's in order.

Ingredients:

• Zucchini - 1 kg
• Tomatoes - 1 kg
• Large Bulgarian pepper - 1 pc
• Pepper sharp - to taste
• Garlic - 5-6 teeth

For marinada:

• Vinegar - 70 ml
• Vegetable oil - 100 gr
• Sugar - 100 gr
• Salt - 1 tablespoon

Cooking:

1. Zucchini Clean the peel from the peel, cut the seeds. Cut them along the floors, and then every half into 4 parts. So easier to cut them. Cut them on large rectangular lumps.

2. Tomatoes and peppers scroll on the meat grinder. Pour this pasta into a saucepan, add salt, sugar, vegetable oil and put on fire. Wait for boiling and cook for 7 minutes, stirring periodically.

3. Then add the chopped zucchini there, mix. Bring to a boil and boil 30 minutes. It is necessary that they would become soft, but they did not fall apart. Gently stir them. 10 minutes before the end, add finely chuckled garlic and pour vinegar.

4. Play salad in the prepared sterile banks. Wrap the covers, turn down the neck down and put into the warm place under the blanket before cooling. Then just remove the preservation storage. You will have just a delightful snack for the winter.

Video on how to cook a snack from zucchini and carrots in Korean

Wonderful taste for the winter in Korean. I really like Korean cuisine, therefore, vegetables in this way I also preserve the future. Check out an interesting video recipe for the preparation of this wonderful workpiece.

Ingredients:

• Young zucchini - 2 pcs
• Carrot - 2 pcs
• Onions - 1 pc
• Big Sweet Pepper - 1 Piece
• Garlic - 5-6 teeth
• Fresh greenery - beam
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Korean seasoning - 1 tablespoon
• Acute ground pepper - to taste
• Vinegar 9% - 5 tablespoons
• Vegetable oil - 100 ml

And let's start viewing and cooking excellent snacks for the winter.

My husband loves such a salad most, but I take, how and here is not very acute Korean seasoning. But this is a matter of taste. Try and evaluate. I am sure that you should like it.

Cooking "Ancha Benns" from zucchini with tomato paste

But this recipe with me shared a colleague on work recently. I already tried it to taste, just great. It turned out incredibly tasty. I recommend that you.

Ingredients:

• Carrot - 500 gr
• Onions - 500 gr
• Young zucchini - 2.5 kg
• Pepper Sweet - 500 gr
• Tomatoes - 1.5 kg
• Water - 1 cup
• Vegetable oil - 0.5 glasses
• Tomato paste - 5-6 tablespoons
• Sugar - 0.5 glasses
• Salt - 1 tablespoon
• Vinegar 9% - 0.75 gr

Cooking:

1. Let's start with the marinade. Pour sugar and salt into the saucepan with water. Add vegetable oil and vinegar. Add tomato paste, mix and bring to a boil.

2. Clean the carrots and cut the barn. Add it to a saucepan with marinade and cook for 7-10 minutes. Then cut the onion by half rings, add there and extinguish another 10 minutes. Zucchini Cut into large cubes and add to the rest of the vegetables. Touch under a closed lid for 15 minutes.

If your zucchini is no longer young, then you will first clean the peel and cut the seeds.

3. Sweet pepper Wash and free from seeds, then cut down with large cubes. Add it to the saucepan and continue to spew 15 minutes. Last but put in the pan of finely chopped tomatoes and stretch for another 25 minutes, then try to taste. If something is lacking for something, add.

4. When everything is ready, run over sterilized banks and block the lids. Banks put down the neck into a warm place, we bite the blanket and leave cool.

You will get a wonderful, delicious salad, which is not distinguished by the store. Try with pleasure such yummy.

Zucchini for the winter, how freight

Try this option. You will feel the taste of grounds. Very unusual recipe, but I liked it. Such a snack on the festive table will very harmoniously fit.

Ingredients:

• Zucchini - 3 kg
• Salt - 2 tablespoons
• Sugar - 6 tablespoons
• Vegetable oil - 1 cup
• Dill and parsley - on a bundle
• Vinegar 9% - 0.5 glasses
• Garlic - 2-4 teeth

Cooking:

1. Clean the zucchini from the peel and seeds. Cut into cubes and put in deep dishes. Add a finely chopped greens and garlic, salt, sugar and ground pepper. Fill with vegetable oil and vinegar. All mix well and leave for 3 hours.

2. After that, decorate the salad evenly into sterilized banks. The residues of the brine will also distribute into banks. Banks put in a saucepan with water. Cover them with covers. Put for gas before boiling.

At the bottom of the pans, put a cloth so that the banks do not split. Water must be poured so that the buckle to the barn remained approximately 1 cm.

3. As soon as the water boiled, cover the saucepan with a lid and leave for 15 minutes on fire. Then pull the banks and roll the covers. Turn the banks, cover with something warm and leave before cooling, it takes about it. In winter, you will enjoy the amazing taste.

Delicious recipe for cooking snacks from zabachkov and eggplant

I can not tell you about this method of harvesting for the winter. The awesome salad turns out. The combination of vegetables here is chosen so that the taste is just excellent. Do not regret the time to cook it and you will be delighted with him.

Ingredients:

• Zucchini - 1 kg
• Eggplants - 1 kg
• Carrot - 0.5 kg
• Vinegar - 9% - 1 tablespoon
• Vegetable oil - 200 gr
• Sweet Bulgarian Pepper - 400 gr
• Tomatoes - 400 gr
• Spicy pepper - 1 pc
• Black Ground Pepper - 1 Table Spoon
• Salt - 0.5 tablespoon
• Garlic - 50 gr
• Onion - 500 gr
• Basil dried - 20 gr
• Bay leaf - 3-4 pieces

Cooking:

1. Clean the zucchini, get rid of the seeds and cut into small cubes. Eggplant rinse and also cut. Leek Clean and cut into cubes too. Sweets and sharp peppers Clean the seeds and put it finely.

2. Carrot Suiter on a large grater. On tomatoes, make a cross-cut with a cross, pour steep boiling water and clean from the peel. After that, soda on a large grater.

3. Preheat frying pan and pour vegetable oil there. Put zucchini there. Periodically stirring them, fry for 15 minutes. Eggplants fry so 15 minutes on another frying pan.

4. In the third frying pan, fry onions until golden color, then add carrots there and fry 10 minutes. Then add sweet and sharp pepper there. Stir, close the frying pan with a lid and extinguish another 10 minutes.

5. Finished vegetables fold into the pan with zucchini, paint the grated tomatoes on top and it should be mixed. Then close the lid and put 10 minutes.

6. After that, add more 3 tablespoons of vegetable oil, salt, pepper, basil and bay leaf. And, of course, mix and extinguish another 20 minutes under the closed lid. 5 minutes before readiness, pour 1 tablespoon of vinegar and finely chopped garlic.

7. Prepressive Sota spread over a sterilized bank, sunmate the lids and put the bottom up. Cover the blanket and leave until complete cooling. Then put the banks in the dark, cool place.

Such simple and amazingly delicious recipes I prepared for you today. I really hope that at least one, but you have to do. Choose and prepare wonderful snacks for the winter.

All of them will greatly decorate your dining or festive table. Native and guests will be satisfied with the proposed snack. Enjoy your meal!

Snack from zucchini for the winter has many different options. It is difficult to call any recipe for salad from zucchini classic. In the bilts, zucchini meet both the main ingredient, and are used in different proportions with tomatoes, carrots, onions, bell peppers, eggplants and other vegetables.

Zucchini contains fiber, many trace elements and vitamins, have a lightweight and delicate taste. They relate to small-calorie products and are recommended for diet food.

Billets from zucchini for the winter are prepared with tomato juice, marinated with vinegar, garlic and greenery, with spices. The zucchini is bought entirely, cut into slices, rub on the grater, stuffed, marinate with spices, beans and mushrooms. The result is always one - delicious and beloved by all family members and guests dish.

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

Recipes snacks from zucchini for the winter

How to cook a snack from zucchini for the winter - 15 varieties

Not a snack, and the present sodium! Useful, nutritious, tasty and appetizing.

Ingredients:

• zucchini - 8 pcs.
• tomatoes - 2 kg
• vegetable oil - 8 tbsp. l.
• garlic - 2 pcs.
• salt - 2 h. l.
• sugar - 2 h.
• acetic essence - 2 h.
• spice.

Cooking:

Cut the zucchini thin circles and fry until golden color.

Tomatoes and garlic crushed separately in a blender. Tomato mix pour into the pan and cook for 10 minutes. At the end, pour acetic essence, add spices, sugar and salt.

In clear banks of 0.5 liters lay the layers of zucchini and garlic. Pour a tomato mixture into the banks. Sterilize 10 minutes.

Roll, flip and cover with a blanket.

Tomatoes can be skipped through a meat grinder.

Snack with zucchini and rice is not only delicious, but also satisfying.

Ingredients:

• zucchini - 3 kg
• rice - 2 glasses
• pepper Bulgarian - 4 pcs.
• tomatoes - 3 kg
• onions - 1 kg
• garlic
• vegetable oil - 250 ml
• sugar - 4 tbsp. l.
• spice
• salt.

Cooking:

Boil rice to half-ready. Tomatoes skip through a meat grinder or grind a blender.

Garlic grind and add to tomato mass.

Cut zucchini, onions and pepper cubes. Grind carrots on the grater.

Send tomato mix into a saucepan. Save, pepper, add spices, sugar and oil. Boil.

Five minutes later, pour vegetables and rice. Cooking 45 minutes.

Share a snack into sterile jars and wrap.

Exit - 6 liters.

This tasty zucchki snack will warm everyone in a cold winter evening and become your favorite dish.

Ingredients:

• zucchini - 2 kg
• sparazhye beans - 1 kg
• bulgarian pepper - 2 kg
• carrots - 2 kg
• onions - 1 kg
• sugar - 4 tbsp. l.
• garlic - 2 pcs.
• vegetable oil - 300 ml
• apple vinegar 6% - 150 ml
• pepper fragrant peas
• pepper black peas
• pepper black hammer
• lavra leaf
• salt.

Cooking:

Carrots and sparky beans cut into strips. Zucchini, pepper and onions are closely cut. Garlic grind.

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

Put vegetables in a saucepan, foul over marinates, leave one hour to pickle.

Cook 40 minutes. Dispatch on banks and roll. Flip banks and leave at room temperature to cool.

Snack from zucchini for the winter in garlic - apple sauce

A snack can be made from ordinary zucchini or from Zucchini. Pleasant, fragrant taste of summer is especially felt in the cold season.

Ingredients:

• zucchini or Zucchini - 2 kg
• apple - 2 pcs.
• bulgarian pepper - 1 pc.
• garlic - 2 pcs.
• bitter pepper - 1 pc.
• tomato Juice - 700 ml
• sugar - 1 cup
• salt - 50 g
• vinegar 9% - 100 ml
• vegetable oil is 1 cup.

Cooking:

Zucchini cut into slices, pieces or circles.

Apples, pepper sweet, bitter pepper and garlic separately crushed in a blender. Share all products and spices, except for garlic and vinegar, in a saucepan. Pour tomato juice.

Cook 1 hour. 10 minutes before graduation, add garlic and vinegar.

Dispatch the contents into sterile banks, roll, flip and wrap.

Ingredients:

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

Cooking:

Skashchka cut into straws. Onions - cubes. Grind carrots on the grater.

Share vegetables in a saucepan. Salt, pepper, add mayonnaise, oil, sugar and vinegar. Stir and decompose on banks.

Sterilize 30 minutes. Roll and bite the warm blanket.

An incredibly tasty snack makes a spicy, rich and fragrant journey.

Ingredients:

• zucchini - 2 kg
• carrot - 1 pc.
• bulgarian pepper - 2 pcs.
• apples - 2 pcs.
• onions - 1 pc.
• garlic - 1 pc.
• sugar - 1 cup
• tomato paste - 70 g
• pepper red hammer
• vinegar 9% - 100 ml
• salt - 50 g

Cooking:

Scuba chucks chopped or wishes.

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

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

Dispatch by banks. Flip and wrap.

Try to cook a snack on this recipe once, and it will become a favorite blank for many years.

Ingredients:

• zucchini - 1 kg
• cabbage Belococcal - 0.5 kg
• onions - 1 pc.
• vegetable oil - 100 ml
• sour cream - 4 tbsp. l.
• vinegar 5% - 4 h. l.
• salt.

Cooking:

Cabbage is smallly chopping and sprinkled with vinegar. Skashchka cut into straws. Onions finely cut.

Stay in a saucepan with thick bottom vegetables. Add salt, some water and vegetable oil. Stew 30 minutes.

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

Share a ready mix in clean banks and sterilize 20 minutes. Roll over with covers, flip upside down and cover with a warm blanket to a complete cooling.

An excellent option of the workpiece for the winter: a delicious snack and addition to any dish.

Ingredients:

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

Cooking:

Zucchini, tomatoes, carrots and peppers skip through a meat grinder. Garlic grind.

Fold in a saucepan. Salt, add butter and sugar.

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

Share Adzhika into sterile banks, roll and wrap over the night.

Very original and unusual appetizer to taste with useful herbs and mushrooms. Add to your recipes!

Ingredients:

• zucchini - 1, 5 kg
• fresh mushrooms - 0.5 kg
• parsley
• dill
• butter
• pepper black hammer
• vegetable oil
• salt.

Cooking:

Boil mushrooms, cool, thin and fry on cream oil.

Greens crush.

Zucchini cut into circles. Froach zucchini panned with flour on vegetable oil.

Stay in a saucepan mushrooms and zucchini, turn 7 minutes. Add greens. Stew another 6 minutes.

Disink snack into banks and sterilize 30 minutes. Roll, flip and wrap up to complete cooling.

Korean zucchini

Acute, juicy, fragrant snack will not remain unnoticed on the festive table.

Ingredients:

• zucchini - 1 kg
• bulgarian pepper - 3 pcs.
• carrot - 3 pcs.
• garlic - 2 pcs.
• vinegar 9% - 100 ml
• pepper red hammer
• sugar - 100 g
• spices for Korean carrot - 2 h.
• vegetable oil - 100 ml
• salt.

Cooking:

Pepper cut into thin stripes. Zucchini and carrots rub on a grater with long stripes. Garlic grind.

Stop everything in a saucepan, add spices, mix and put in the fridge for 5 hours.

Prepare marinade from vinegar, oils, salts and sugar and pour it into a saucepan with vegetables.

Dispatch the contents of clean banks 0.5 l and sterilize 20 minutes. Roll, flip and wrap overnight.

Surprise your relatives and loved ones specially sharply - mustard taste of this snack.

Ingredients:

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

Cooking:

Zucchini large chop and put a saucepan. Garlic and greens crush.

Prepare marinade: mix garlic, greens, vinegar, salt, butter, sugar and dry mustard.

Halong the marinade vegetables and leave for 3 hours.

Decay the mixture to banks and sterilize 20 minutes. Roll, flip and wrap.

This workpiece can be a great garnish for meat dishes or serve a great snack under a stack.

Ingredients:

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

Cooking:

Beans boil until readiness. Zucchini and pepper cut into cubes.

Put vegetables and cook 1 hour. Add beans, spices, salt, sugar, butter and vinegar. Cook for 5 minutes

Dispatch on banks and roll. Flip and wrap over the night.

This recipe will appreciate even the most sophisticated gourmets. This you still have not tried!

Ingredients:

• zucchini - 1 kg
• pumpkin - 1 kg
• pepper sweet - 4 pcs.
• onions - 1 kg
• sugar - 0.5 kg
• mustian seeds
• turmeric
• celery seeds
• pepper black hammer
• vinegar Wine White 6% - 700 ml
• salt.

Cooking:

Zucchini and pumpkin rubbing on the grater. Onions finely cut. Stay in a saucepan, salt and mix. Leave for night.

Merge juice and rinse with water. Pepper cut into cubes.

All the ingredients are folded into the pan, salt, add spices, sugar, vinegar and put on fire. Cook half an hour.

Share the contents of 0.5 liters and sterilize 10 minutes.

Split with covers, flip and cover with a blanket.

Tasty and simple snack that absolutely everything can do. Good replacement mushrooms.

Ingredients:

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

Cooking:

Skashchka cut into cubes. Garlic plates. Dill grind.

Share zucchini in a saucepan. Salt, pepper, add sugar, coriander, pepper. Pour and oil. Stir and leave for 6 hours for pickling.

Stay in clean banks 0.5 l and sterilize 20 minutes.

Roll, flip and wrap.

Snack for anyone who loves zucchini. Husty, tasty, piquant snack.

Ingredients:

• zucchini - 1 kg
• tomatoes - 0.5 kg
• bulgarian pepper - 3 pcs.
• garlic - 2 pcs.
• gorky pepper - 1 pc.
• sunflower oil - 100 ml
• sugar - 100 g
• vinegar - 2 h.
• salt.

Cooking:

Zucchini cut into thin longitudinal stripes. Tomatoes, sweet, bitter pepper and garlic skip through a meat grinder and shifting into a saucepan. Salt, pepper, add sugar, butter and vinegar.

Put on fire, bring to a boil and add zucchini. Cook 40 minutes.

Dispatch on banks and roll.

Now in the midst of the zucchini season. Vintage this year is good, so you can do a variety of quantities for the winter. You should not be limited to canned zucchini. After all, the zucchini for the winter can be closed in other ways: to make a lecturer, snack from fried zabachkov, salad in Korean, zucchini under mushrooms and even zabachkov jam.

Today I will write 8 step-by-step recipes for the preparation of various conservation with zucchini. In most cases, these billets need sterilization. Then the banks must be simply washed with soda, and they should not be sterilized separately, they are sching together with the contents. If the recipe does not imply sterilize zucchini in banks, then banks need to be sterradized in advance separately. Covers need to be boiled in both cases.

Important! Salt for preservation is suitable only large stone. You can not use iodized or small.

This is a popular snack, because she has a good balanced taste. The name of the snack received for its sharpness, its composition includes sharp fresh peppers and garlic.

Ingredients (1.5 liters):

• zucchini - 1 kg
• tomatoes - 1 kg
• bulgarian pepper - 2 pcs.
• spicy chili pepper - 1 pc.
• garlic - 4 teeth
• sugar - 100 gr.
• salt - 1 tbsp. without slide
• vinegar 9% - 70 ml
• refined vegetable oil - 70 ml

Zucchini for the winter - cooking "Language Language":

1. All vegetables need to be washed, remove the seeds in peppers, clean the garlic. For the preparation of the sauce you need to chop through the meat grinder or in a blender tomatoes, sweet and bitter peppers, garlic. Pour the resulting liquid mixture into a saucepan in which a snack will be boiled.

2. Add to vegetable sauce vegetable oil without smell, sugar and salt, stir. Put the sauce on fire, bring it to a boil and reduce the fire. Boil on a quiet heating of 10 minutes.

3. Duff sauce is boiled, cut the zucchini. They are cut by long pars. After 10 minutes of cooking tomatoes with pepper, put sliced \u200b\u200bzucchini, mix and cook for another 30 minutes, stirring periodically.

If the zucchini is old, they need to clean the skin and remove the seeds. Weighing need in this case in the purified form.

4. The appearance is cooking, you need to wash and sterilize banks and covers. At the end of the preparation of the "Labor Language", pour vinegar into a pan, let the mixtures boil and immediately lay out the banks. Pour sauce to the top of the banks. Immediately sunmate the conservation covers.

5. Move the workpiece, bite the blanket and leave until complete cooling. On this delicious acode-sweet zucchini for the winter are ready, enjoy.

Crispy zucchini for winter in marinade

This is a simple recipe for marinated zucchini. For fragrance, there will be a variety of greens, garlic, lavelice. These zucchini are preparing quickly, you do not need to leave them so that they will let juice. Raw zucchini is laid in a jar, poured marinade and sterilized. That's all. The method of cutting can be any: and circles, and long parsing, and sectors. In general, cut, as convenient.

Ingredients (on 1 l can):

• young zucchini - 2.5 kg
• umbrella dill - 1 pc.
• parsley - 3 twigs
• khrena leaves - 1 pc.
• black currant leaves - 1-2 pieces.
• bay leaf - 1 pc.
• garlic - 1 teeth
• fascular pepper peas - 3-4 pcs.

For marinade (on 4 l):

• water - 2 liters
• vinegar 9% - 140 ml
• sugar - 125 gr.
• salt - 100 gr.

Zucchini for winter in a sweet and sweet marinade:

1. Basket wash and cut edges. If you want the zucchini to be cut with long stripes, then cut the zucchini so that it is long with a liter bank (to the shoulders). Choose the zucchini young and gentle, with thin skin and unripe seeds.

2. Draw each zucchini on 8 parts. That is, at first, in half, then every half can still be twice and every piece is still ingot. All the greens must be rinsed well. Banks wash with soda. Do not use the dishwashing agent, it is difficult to wash off, a chemical film remains on the dishes. You do not need to sterilize banks separately.

3. On the bottom of each bank, put along the laurel sheet, 3-4 peas of fragrant peppers, 1 toothed garlic, chopped by plates, umbrellas of dill and sprigs of parsley, wheels of shit and currants. Place the banks of the rolls of zabachkov. Stay not too tight so that the zucchini is well soaked marinade.

4. Prepare marinade. Pour water into the pan, pour salt, sugar, bring to a boil. After boiling water, pour vinegar and immediately burst the boiling marinade to the banks to the top.

So that the banks do not burst, fill banks first half, and then throw to the very edge.

5. Contain the zucchini sterilize. Put the fabric to the bottom pan, put banks and fill them with hot (but not boiling) water on the shoulders. Cover (but do not roll) the cans with sterilized lids so that water from the pan does not fall into the zucchini. After boiling water, keep the zucchini in it for another 10 minutes. Then you need to roll the covers and turn the banks.

6.This and ready marinated zucchini, very crispy and fragrant. In winter, such a snack will greatly please.

Zucchini for the winter, how freight

If the zucchini can be chopped in the manner described below, they will remind the taste of marinated freight. This recipe needs fresh greenery of dill and parsley. You do not need to make a marinade with water separately, the zucchini closes in their own juice.

Zucchini need to take solid varieties. Do not take yellow and soft zucchini, they will not hold the form, will not work with crispy. It is better to take young vegetables. If there are only overwhelmed, then they will need to clean the peel and cut seeds.

Ingredients (by 1.8 l):

• zucchini - 1.5 kg (pure weight)
• dill and parsley - big beam
• salt - 1 tbsp.
• sugar - 2 tbsp.
• garlic - 1 middle head
• umbrella dill - 1-2 pieces. For each bank
• carnation - 2 pcs. 0.5 l can
• fascular pepper peas - 3-4 pcs. 0.5 l can
• black ground pepper - 1 tsp.
• vegetable oil without odor - 150 ml
• apple vinegar 6% - 150 ml

How to cook zucchini for the winter, how freight:

1. Baskets are well rinsed, trim from two edges and cut into sectors (on the quarter of the circle). Greens are very well wash, finely disturb and put to the zucchinas.

2. Look over the press or soda on the fine grater and also add to the zucchini.

Do not take garlic more specified quantity, because it softens the zucchini.

3. Sugar, salt, black ground pepper in a bowl of vegetables (add to taste), pour apple vinegar and vegetable oil. Mix well to uniformity well. Leave the zucchini marinated for 3-6 hours. The main thing is that the zucchini let you have a lot of juice. The pickling time will depend on the grade of zucchini. Periodically stirring, then the juice will be better.

4.Banks wash the soda solution, and the covers boil. At the bottom of the banks, put 2 carnations, 3 peas of fragrant pepper and 1-2 umbrella of dill. Fill in banks with zabachki to the neck. The remaining in the bowl of juice will also burst into banks. Blank banks with covers, but do not twist.

5. There were zucchini mushrooms to sterilize and roll. It is necessary to sterilize in the usual way: on the bottom of the pan to lay a towel, install banks and pour them with warm water, without pouring 2 cm to the lid. Bring water in a saucepan to boil and hold banks in boiling water 10 minutes (0.5 l). Lithuanian banks sterilize 15 minutes, 1.5 liters - 20 minutes.

During the sterilization of the zucchini, the juice will be empty, so it will be more. Do not worry if the juice does not cover the zucchini at the stage of scenario.

6. Sustain the zucchini from boiling water and roll the cans with covers. Turn over and give preservation to cool. It turns out very fragrant and piquant marinated zucchini in their own juice, similar to the freight. Carnation in this recipe is required to use, it is it that gives the desired fragrance.

Zucchinas jam with pineapple taste

In the previous recipe, the zucchini turned out to be tastefully of mushrooms, in this recipe they turn into pineapple! And this is possible, because when cooking in the sweet syrup, the zucchini is soaked with a new taste. Such jam can be eating with tea, the syrup can be impregnated with cakes in the cake, you can also use such baking jams. And no one can guess that it is not a pineapple, but a banal zucchini.

Cooking jam, like most, in three stages. This is done so that the zucchini managed to be soaked in pineapple syrup and did not fall apart with a long cooking.

Ingredients (1.5 liters):

• zucchini - 1200-1300 gr.
• sugar - 400 gr.
• pineapple juice - 400 ml
• lemon - 1 pc.

How to cook zabachkov jam:

1. Bashes for jam are not fully used, but only a dense part. First, wash them and clean the skin. Next, cut down input and spoon remove seeds. After all, it will be strange if there is a zucchini seed or a peel in the pineapple, isn't it? Weigh zucchini after cleaning. This amount of ingredients need 1.2 kg of already purified vegetables.

2. Draw zucchini on cubes about 1 cm and pour into a saucepan, in which you will cook jam. Mix zucchini with sugar. Lemon need to wash very well, better with a brush to remove all chemicals from the peel. Cut the lemon with semi-bugs (along with the skin) and put to the zuccholas. Pour into the total mass of pineapple juice, mix and you can put jam on fire to boil.

3. With a big fire, bring the jam to a boil, then reduce the heating and boil exactly 5 minutes. Do not forget to interfere with the mixture so that nothing has burned. Remove the saucepan from the plate and remove the lemon so that there is no bitterness in the jam. Give the zucchinas completely cool.

If you wish, you can not use a whole lemon, but squeeze the juice from it. Just watch the bones do not get into jam.

4. In addition, check the jam is boiled. Bring the boil again and cook for 5 minutes. After this cooking, the zucchini is becoming yellowish, they have nailed with pineapple juice. After the second cooking again, leave the jam to the complete cooling at room temperature.

Before the third cooking, sterilize banks and covers.

5. There are welded jam in the third (last) time. But now after boiling the syrup, cook the zucchini 10 minutes and immediately decompose on sterilized banks and sunk. Turn over the jam and wrap it up "under a fur coat", let it cool completely. Believe me, such a zucchini jam will be a pleasant discovery for you.

Marinated zucchini for the winter "Colorful" with honey

This is not an ordinary recipe. In the bank there will be several colors of various vegetables. In addition, the zucchini is laid out in the form of rolls, which looks great. Such a snack can be safely put on the festive table, all guests will be delighted. Instead of sugar in Marinade there is honey, which gives the zucchini spicy taste.

Ingredients (on 1 l can):

• zucchini and Zucchini
• carrot
• bulgarian pepper yellow and red
• parsley - 4 twigs
• mustard seeds - 1 tsp.
• garlic - 2 teeth
• fascinated peas - 4 pcs.
• black peas - 4 pcs.
• vinegar 9% - 50 ml

Take vegetables how much will fit into the jar.

For marinada:

• water - 1 l
• salt - 1.5 tbsp.
• honey - 2 tbsp.

Cooking method:

1. Mind to clean. Piece of carrots Cut with circles (you can use a figured knife), cut the part with thin and long straw (you can use a grater for Korean carrots). In the Bulgarian pepper, remove the seeds and cut it with stripes. Clean the garlic from the peel.

2.Caskets and zucchini are cut in two ways. Part of the vegetables cut on the circles, 1-1.5 cm thick. Cut on thin slots. To do this, it is best to use vegetable.

3. Banks Welcome well with soda, thoroughly rinse with warm running water. At the bottom of the liter bank, put in 4 black and fragrant pepper peppers, a teaspoon of mustard seeds, 4 sprigs of parsley, 2 cloves of garlic, a couple of pinch of carrot straw. From above, everyone put a few zucchini circles. If the circles are big, you can cut them out. Between the zucchini to put carrots circles.

4. Adval need to take a zucchini slice, put a piece of pepper into it and roll the roll. Make such rurses in several layers in the bank. From above again, put the zucchini circles and carrots with circles and straws. The topmost layer is the carrot straw. Thus, fill in all prepared banks.

5. Fold marinade. On a 1 liter of water, put one and a half tablespoons of salt and two tablespoons of honey. Stir, bring to a boil and negotiate a couple of minutes.

6. Height marinade fill the vegetables in banks. Marinade pour not to the very top, because at the end you will need to pour vinegar. Cover the cans with sterilized covers.

7.Tube it's time sterilization. All as always: pan, towel on the bottom, hot (but not boiling water) Water on the shoulders, banks are covered with covers. After boiling water, sterilize banks for 10 minutes.

8. Sustain the banks from boiling water, pour into each liter bank 2 tbsp. Table vinegar and sunk boiled covers. Such preservation looks very nice and is very tasty.

Korean salad with zucchini, cucumbers and carrots

Korean salads will come to lovers of acute and piquant taste. Although the sharpness can be adjusted to taste. In the ingredients there is a seasoning for carrot in Korean. The main spice in it is a coriander and pepper. Such seasonings eat sharp, there are unospear, choose what you want. See that the complex seasoning is not an amplifier of taste - Sodium glutamate. Vegetables in this salad remain crispy.

Ingredients on 2 l (weight of vegetables in purified form):

• zucchini - 500 gr.
• cucumbers - 500 gr.
• carrot - 500 gr.
• sweet pepper - 2 pcs. (Multicolored peppers will look beautiful)
• onions - 200 gr.
• parsley Greens - 1 Bunch
• sugar - 100 gr.
• vegetable oil - 100 ml
• vinegar 9% - 100 ml
• salt - 30 gr.
• black ground pepper - 0.5 C.L.
• seasoning for carrots in Korean - 1 tbsp.

Zucchini for the winter in Korean - Cooking:

1. Baskets wash and cut in pressure. Remove seeds with a spoon, for this salad you need only a dense part of the zucchini. Cut the zucchini thin straw. If there is a farm, use a special grater. Cucumbers need to cut cubes.

2. Sittail on the grater for Korean carrots or cut the thin, long straw. Pepper Cut long straws. Onions - half rings. Parsley is finely tied. Fold all the vegetables into a large container where the salad will pickle.

3. In a separate bowl, you need to make marinade. Mix sugar, salt, seasoning, black pepper, vinegar and vegetable oil. All mix all so that sugar and salt at least partially dissolved. This marinade fill the salad and make a very good way. Spoon stir everything will be difficult.

4. Sex zucchini with vegetables marinated for 3 hours. During this time, wash the cans and sterilize the covers.

5. When Salad stands, he will let juice. Start it to lay it on banks, sealing. Top pour the vegetables with high-cast juice and cover with covers.

6. Source the salad, putting banks into a wide saucepan. On the bottom there should be fabric so that the glass does not burst when heated. Fill banks with water to the level of the shoulders. Bring this water to a boil and sterilize a salad for 10 minutes. Then immediately cans you need to tightly cover with covers and turn over to check for leakage. Such a salad needs to be wrapped in a warm towel or blanket and give to cool.

7.Zima Open the jar of such vegetable salad in Korean and remember warm summer days.

Fried zucchini snack in tomato sauce

If you like roasted zucchini, then close them for the winter. Such a snack will be well kept even in the apartment. Zucchini sauce will be tomato.

Ingredients (2 l):

• zucchini - 1 kg
• onions - 250 gr.
• garlic - 3-6 teeth
• For sauce:
• dill - 30 grams.
• tomato Juice - 900 ml
• vegetable oil - 125 ml
• vinegar 9% - 100 ml
• sugar - 3 tbsp.
• salt - 2 tbsp.
• bay leaf - 3 pcs.
• fascinated peas - 3 pcs.

Fried zucchini for the winter - how to cook:

1. Baskets need to be washed, trim the tail and clean the skin. Only after that weigh the zucchini. Fold the sliced \u200b\u200bvegetables into a large bowl, sprinkle with salt, mix and leave for 10 minutes.

2. The luk must be cut into semir and fry on plant oil until golden color.

4. Strip roasted zucchini, onions and squeeze garlic in a bowl. Mix well.

5. Prepare the sauce. In the pan, pour tomato juice, vinegar and vegetable oil. Poll sugar, fragrant pepper and salt. Dill finely cut and send to the sauce. Put the refueling on fire and bring it to a boil. Throw the bay leaf and negotiate 3 minutes, stir so that sugar and salt are dissolved.

6.Banks need to be washed out with soda. In pure banks, lay out zucchini with bow and garlic. Banks fill up to half. Pour the zucchini sauce and cover with sterile covers.

If you want, fill the banks to the top zabachki. Then Zabachkov take twice the norm.

7. Source the preservation within 30 minutes after water boiling. When sterilization, make a small fire and cover the saucepan with a lid. At the bottom of the pans, be sure to put a tissue napkin. Pour water so much so that it does not fall into banks when boiling.

8. Scroll after sterilization. Swap covers, turn the banks and cover them with a towel. Let cool and remove in the permanent storage location.

Ledge from zucchini and sweet pepper

Lecio is a product from Bulgarian pepper. The same salad is made with pepper, but the main ingredient is a zucchini. Try to make such a workpiece for the winter. This is a delicious salad with soft stewed vegetables.

Sterilize salad in banks is not necessary, as it will boil. Therefore, banks and lids should be sterradized in advance.

Ingredients:

• zucchini - 3 kg
• bulgarian pepper - 700 gr.
• garlic - 80 gr.
• sugar - 200 gr.
• tomato juice - 1 l
• salt - 2 tbsp.
• vinegar 70% - 1 tbsp. (or 7 tbsp. 9%)
• sunflower oil - 300 ml
• red Ground Pepper - To Taste

Zucchini for winter with pepper - cooking:

1. Packers wash and cut into a cube. Pepper Cut the straw, chop the garlic with a knife. Fold vegetables into a large saucepan and pour tomato juice, better freshly.

2. Add vegetables to the fire. First make fire great and wait for the weight of the mass. Be sure to interfere with leaks so that it is not burnt. After boiling, reduce the fire and extinguish 30 minutes.

3. In half an hour of extinguishing add sugar, salt, garlic, cooled pepper and vegetable oil into vegetables. Weganize another 10 minutes. At the end, add acetic acid - 1 tbsp. And you can roll in sterilized banks.

4. Bank Turn over, check if the cover does not proceed. Leave up to complete cooling. It turns out delicious, with a pleasant tomato taste. Try cooking!

Before you, 8 recipes, how can I put the zucchini for the winter. Choose one or more and make the blanks that will delight in the winter. Read also other recipes on the site in the heading, there is a lot of tasty. If you have any questions, ask them in the comments, as well as share your experience. See you in the next article!

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People love winter salads from zucchini, because the blanks are obtained by appetizing, impregnated with seasonings and spices. Their elastic consistency and pleasant taste are well felt, if you give a snack as a supplement to the main dishes or side dishes. How to cook delicious salads, it will be useful to know everyone.

Billets for winter from zucchini

The hostess love to make billets from zucchini, because it is a universal vegetable is easy to process. Its gentle flesh, fresh taste and versatility make a zucchini favorite ingredient for marination, salting for the winter. Good combined vegetable with carrots, eggplants, tomatoes, onions, beet. It can be filled with any spices, combine with greens, to do even taste similar to fungus. If you add cereals to the salad: Rice, Perlovka is a great blank for soup. In winter, it will only need to open a jar, pour into broth and deliver potatoes.

Zucchini for canning

To prepare canned, first you need to choose and prepare them. It is best to choose white varieties of vegetables or zucchini, because their tender flesh is not falling apart when cooking. Canning the zucchini suggests that the vegetables used will be slightly unloaded - if they have been dosed, the pulp will load, and the seeds will become hard.

If the zucchini of one variety is not enough for the workpiece, you can mix them, but it is necessary to take about one size for uniform preparation. The best zucchini for cooking is dense, with shiny smooth peel, without rot and extraneous spots. If you take young fruits, they do not need cleaning, but coarse and fibrous instances need to be cleaned.

Vegetables should be thoroughly rinsed, cut coarse and hard seeds, cut according to the recipe: circles, semirings, stripes or cubes. Well, if all components are withstanding in one form, so the salad will look beautifully in the photo, causing appetite and the desire to try it faster. The accompanying flavors of spices and greenery will only be strengthened.

How to preserve zucchini for winter in banks

Any home preservation of zucchini begins with the preparation of ingredients - they are cleaning, cut, then marinate in sauce from vinegar, spices and herbs. Some recipes suggest that snacks from zucchini for the winter are prepared without vinegar, but after ordering in banks, sterilization is subjected. Styling capacity is pre-treated with water or air steam to kill all microorganisms on their surfaces and covers that can reduce the shelf life of blanks.

Recipe Salad from Zucchini for the Winter

Culinary is easier to comply with the canning recipe, if there is a step-by-step instruction with visual photos or video of each stage. To prepare delicious spins from zucchini, you need to strictly follow the recipes, and when you receive certain skills - experiment with spices and related components. You can roll zucchini not only with eggplants, carrots or tomatoes, but also with cauliflower, sweet pepper and even croups, make caviar or long strips.

Soft taste and minimum calorie content makes zucchini very popular and no less popular in modern owners. Which masterpieces are not prepared from green fruits and all sorts of cells, and, and vegetable pancakes, and what billets for the winter of them are obtained.

Salads for the winter from Kabaki - is a stew from various vegetables ranging into glass containers using sterilization and without it, which can be stored for a very long time in a cool repository.

Almost all vegetables and greens can be used as additional ingredients to the zucchini. And especially I love garlic, in my opinion they are perfectly combined and become not likely fragrant and perfect taste.

Salad from zucchini for the winter fingers license, without sterilization

The principle of preparation of such appetizers is similar, cut, squeezed and rolled. But the result always comes out simply stunning. It is worth trying once, and you will begin to harvest it every year.

Product composition:

• Zucchini - 3000 grams;
• Young loaf - 1 kilogram;
• Carrots - 1 kilogram.
• Fill:
• Drinking water - 1 liter;
• Rafinet - 0.2 kilograms;
• Stone salt - 1 teaspoon;
• Garlic - 4 slices;
• Vinegar - 200 grams;
• Spices - at discretion;
• Sunflower oil is 0.3 kilograms.

Let's start cooking:

We rinse green fruits and cut on the squares of the same size, approximately one centimeter. Carrot root cleanse from the peel, rinse and rub on the grater. Green Lucky Cut the bars on a pair of centimeters. All sliced \u200b\u200bingredients mix in one deep bowl.

Tip: Green Luckies It is quite possible to replace the ones cut on the middle semiring.

Pour cutting drinking water and put on the stove, waiting for a boil. Then we fall asleep sugar sand, stone salt and prepared spices. Garlic chop and throw in salad. Let's leave for five minutes and add a table vinegar, wait again and turn off the gas. Back to two hours.

After passing the allotted time, add refined oil and again bring the salad to a boil. I boil to sixteen minutes, and then you can already pour into prepared containers.

We ride jars using a special key, turn them onto the lids and cover with a warm blanket. We are waiting for a complete cooling and transfer to the basement for further storage.

Zucchini salad for winter-delicious recipes

This snack contains a minimum amount of ingredients and does not require long thermal processing, which makes them similar to low-headed cucumbers.

The composition of the ingredients:

• Kabaki - 5 kilograms;
• Carrot - 500 grams;
• Garlic - 5 pieces;
• Sunflower maslice - 0.2 kilograms;
• Table vinegar - 150 grams;
• Sugar sand - 170 grams;
• Stone salt - 70 grams;
• Black pen - 20 peas;
• Differ - five stems.

Let's start the workpiece:

My young zucchini, cut into aesthetic halves of circles.

Carrots clean from the peel and rub on the grater. Mix it with chopped garlic.

In deep tanks, mix the prepared ingredients. And in another bowl we connect sunflower maslice, table vinegar, stone salt and sugar sand. After you all stirred, pour the prepared cutting.

Give food to the marinade all the products for an hour, stirring them approximately every ten minutes.

Fill the tanks to the top, which would be as follows as possible air remaining inside and rush them with tin lids. Before complete cooling, we leave them under the blanket.

Step-by-step recipe with carrots and onions, without sterilization

Young Kabaki are relevant at any time of the year with any combination of vegetables, so I decided to tell another simple, but very tasty recipe.

The composition of the ingredients:

• Zucchini - 3000 grams;
• Lucky - 1000 grams;
• Carrot - 1000 grams;
• Drinking water - 2000 grams;
• Salt - 60 grams;
• Sugar - 250 grams;
• Sunflower oil - 1 1/5 cup;
• Garlic - 5 teeth;
• Vinegar - 250 grams.

Principle of Action:

Rinse green fruits and cut off their tips.

Cut them into arbitrary lumps.

Carrot clean from the peel and three on the grater.

Cut on the halves of rings.

In the deep bowl mix the sliced \u200b\u200bproducts.

In such recipes, it is always allowed to replace the repressed loaf on the stems of green or at sometimes.

Preparing marinade:

Heat the boil to boil and fall asleep sugar sand, salt and prepared spices. I boil about three per minute, then add a table vinegar and boil another half of the minute minutes.

Pour the marinade finished cutting and mix very carefully.

We add sunflower maslice and boil the salad is still sixteen minutes.

Fill the hot snack sterilized tanks and close their tin lids. After a complete cooling under a warm blanket to move the jars to the cellar for storage to the cold.

Zucchini salad for winter in Korean

For fans of spicy taste in winter and not only salads, I have prepared an interesting Korean method of workpiece of young zucchini.

What will be needed for cooking:

• Zucchini - 1500 grams;
• Sweet Picker - 2 fetus;
• Carrot - ½ kilogram;
• Garlic - 8 teeth;
• Seasoning for Korean salads - 1 package;
• Sunflower maslice - 130 grams;
• Sugar - 130 grams;
• Food salt - to taste;
• Lavr - a pair of leaves;
• Table vinegar - 130 grams.

We will begin to prepare:

Wash green fruit thoroughly, cut off the tips on both sides.

If the fruits have rigid peel, it is better to cut it up so as not to spoil the taste of the finished dish.

For a more aesthetic look, I use a grain for Korean carrots and rub on it all vegetables.

Sweet pepper is also cut into thin stripes.

Mix chopped vegetables in a deep bowl, let them go and fall asleep the whole pack of spices.

Separately mix the maslice, refined, food salt and table vinegar.

It is not necessary to heat it in order not to reduce the properties of the table vinegar.

In the prepared capacity, we carry chopped vegetables, do not press tightly, reaching a salad to the shoulders. At the top of each jar, we put two laurel sheets and several pieces of garlic.

Pour the marinade every jar and transfer to sterilize for a fifteen minute. Next rush jars. Enjoy and refer to the cool basement.

Zucchini salad for winter fingers license

The interesting taste of fried kabaks is perfectly transmitted in this winter salad, and let it takes no more effort and time to prepare, the resulting result with more thanks everything with its excellent taste.

What will be needed for its preparation:

• Zucchini - 2000 grams;
• The onion is ½ kilograms;
• Garlic - 8 poles;
• Sunflower maslice - 4/5 glasses;
• Vinegar 6% - 5 tea organs;
• Celery root - 100 grams;
• Hammer Picker - ¼ tablespoon;
• Stone salt - 35 grams.

We will proceed to the workpiece:

Wash the Kabaki and cut them into centimeter rings.

We put a frying pan to the middle fire, pour 50 grams of sunflower olive and when it warm up frying the rings from two sides to a beautiful crust.

Clean the loosen from the husks, cutting on the halves of the rings and fridge it as well as the Kabaki.

Garns Cleans from husks and as little as possible grinding.

Celery cut as gloss as much as possible.

Now mix all the prepared vegetables and spices. We pour sunflower maslice to them and mix well.

In each bank, you can try new spices, it will change the taste of dishes and maybe you will pick up the perfect thing for you a combination.

And of course, the more aesthetically decorated the appetizer of the appetitive it will look, and it will become more in demand on any, even a festive table.

And today I will turn out. I want to say, prepare for your family with love and this will pay off by a hundredfold, their huge thanks and happy time by progress for joint trapes. And if you are preparing salads from the kabaks with your interesting ways, then write to me in the comments, and we will definitely try to prepare according to your recommendations.