Preparations for the winter from young zucchini. Preparations from zucchini for the winter at home

Fresh vegetables in the summer simply ask for a jar to diversify our food in the cold, and zucchini preparations for the winter are especially popular. After all, these vegetables are very productive and unpretentious, available fresh for a long time, and their price in the season simply cannot but rejoice. And if you also take into account the fact that they are good not only on their own, but also in combination with many other vegetables, then everyone will find for themselves the option that suits him. Due to its composition, zucchini fruits are useful even for children and practically do not cause allergies. Let's see what wonderful dishes you can stock up on for the winter.

Delicious zucchini preparations for the winter

Preparations for the winter from zucchini

A variety of preparations from zucchini for the winter, golden recipes are constantly replenished by home craftsmen. The following recipe will allow you to feed zucchini even to those who do not seem to like them. In appearance, the salad is very similar to cabbage. And its secret is that we grate the carrots and zucchini that are part of it on a Korean grater. This is where large ripe fruits will go, because the skin and seeds will still have to be removed. The onion included in the salad is cut into thin half rings. In total, we need three jars of canned food with a volume of half a liter of peeled and prepared vegetables

zucchini fruits one and a half kg

carrot quarter kg

onion quarter kg

To the vegetables chopped in the above way, add

80 grams of granulated sugar

a tablespoon of rock salt

3/4 cup vegetable oil

half a glass of vinegar with a strength of 9%

Mix everything in a bowl and fill sterilized jars. Cover them with lids and put them in a pot of water. After boiling, sterilize for ten to twelve minutes.

Winter zucchini recipes

But that's not all. It seems that zucchini preparations for the winter are delicious recipes that are simply inexhaustible. Let's make another variation, this time with tomatoes. Tomatoes give the marinade a unique pleasant taste and aroma, so jars with this preparation will not linger in your pantry - they will simply be swept away long before the end of winter. We will need

one and a half kg of young zucchini

carrots 1-2 pieces

• sprigs of fresh dill

  spices to taste (black and allspice)

  lavrushka

  garlic cloves

  For pouring

  one and a half liters of water

  75 grams rock salt

  about a glass of sugar

  a glass of vinegar with a strength of 9%

Ideally, the fruits of zucchini should be just the height of a liter jar. We cut them lengthwise into eight slices and insert them into this very jar. In the middle, we leave a little empty space and throw in a few round carrots, sprigs of greens and slices of tomatoes. We add there Bay leaf ik, a few peppercorns and a couple of garlic cloves, which are best chopped coarsely. Add all the ingredients to the water for pouring and let it boil. We put the filled jars for sterilization, having previously covered them with lids. Ten minutes should pass from the moment of boiling. Do not increase the time, as the crunchiness will be lost. If everything is done cleanly, then this is quite enough.

Zucchini blanks for the winter: golden recipes

Of course delicious preparations from zucchini for the winter are not limited to marinades. As mentioned above, zucchini, with its mild, neutral flavor, pairs well with other vegetables. This can be confirmed by the following. For it we need

three kg of tomatoes

two kg of zucchini

five to six large sweet peppers

garlic to taste, about one or two heads

200ml granulated sugar

two heaping tablespoons of salt

a quarter cup of refined vegetable oil

thirty milliliters of 9% acetic acid

Choose suitable dishes for cooking, and first of all, cut the tomatoes into small cubes. Whether to peel them first is a matter of personal taste. If you want, then it's quite easy to do. Cut the tops crosswise. Put the fruits in a colander and pour boiling water over them. After that, put under the stream cold water. The skin will come off easily. Put the tomato cubes in a saucepan and turn on the heat. Immediately add salt and sugar. The tomato mass should boil and give juice. Boil it for ten to fifteen minutes while stirring.

Next add the zucchini cubes. Before cutting, remove the peel and, if necessary, the seeds. The side is about 2 cm. Boil fifteen minutes after the tomato-zucchini mixture boils. Don't forget to stir. In the meantime, cut the pepper into strips and chop the garlic. If desired, you can put a little hot pepper. We pour the oil in there. After boiling, cook for fifteen minutes, focusing on the zucchini: they should become soft, but not boiled. A couple of minutes before the end of cooking, pour in the vinegar. We lay out the finished salad in sterile jars and cork. It keeps well at room temperature.

granulated sugar 4 tablespoons

vinegar 9% 60 milliliters

half a glass of vegetable oil

Grind carrots, zucchini, onions in an arbitrary way and pass them separately through a meat grinder. Cut the tomatoes in half and rub on a coarse grater so that only the skin remains in your hands. Pour the oil into a saucepan for stewing and first simmer the grated tomatoes with salt and sugar over medium heat for about ten minutes. Then we make a bookmark of carrots and simmer for another ten minutes. then comes the onion laying and stewing for the same time.

And finally, the turn comes to the zucchini. Pre-drain excess juice with a strainer so that the dish does not turn out watery. Stew with them for half an hour, stirring occasionally, covering slightly with a lid. At the very end of the stew, pour vinegar into the pan and put a whole bitter pepper. Let it boil for another ten minutes and pack it in sterile jars. Next, as usual, put them on the lids and wrap them up.

Zucchini grows in every garden. Even from one seed, such a crop can grow, which is enough to eat fresh, and then make preparations. There are many recipes for how to quickly and tasty preserve canned zucchini for the winter. They are fried, boiled, stewed and marinated, there are incredibly delicious recipes.

Recipes for caviar or adjika are considered popular. Moreover, for the first of these dishes, vegetables can be chopped, ground with a meat grinder or chopped in a blender. And for adjika, vegetables are always passed through a meat grinder in order to achieve the necessary granularity.

Caviar from zucchini for the winter a simple recipe

Products needed for delicious zucchini for the winter, depend on recipes.

1. The main part is always zucchini (one and a half kg).
2. Almost the same amount you need to take ripe tomatoes (1.2 kg).
3. Carrots with onions the same amount is useful, namely 0.75 kg.
4. Salt, granulated sugar, pepper (peas) complete the list of products for the winter zucchini caviar recipe. The first two should be taken with tablespoons 1 and 3, respectively. And add pepper if you like.

How to cook zucchini caviar at home? Actions in order:

• prepare the onion (chop) with carrots (rub);
• fry them in hot oil with salt;
• coarsely chop the zucchini with tomatoes;
• grind everything with a meat grinder;
• add sugar, pepper;
• stew (2 hours) stirring caviar;
• you can add chopped parsley;
• put hot caviar from zucchini into jars sterilized in any way, roll them up;
• wrap to leave to cool (such an action will be mandatory for all blanks that will be left for the winter).

You can diversify zucchini recipes for the winter in jars with various spices. For example, replace parsley with dill or cilantro. A spicier dish will turn out if allspice is replaced with hot black or red.

Zucchini caviar with mayonnaise for the winter

For a recipe for zucchini caviar with mayonnaise for the winter, you will need the following products:

1. a kilogram of onions for 6 pieces of zucchini;
2. tomato paste, weighing 350 g;
3. 250g jar of mayonnaise.

A step-by-step delicious recipe for the winter of how zucchini caviar with mayonnaise should be cooked, which is a great snack on the winter table:

• cut zucchini with onions into pieces that will go into a meat grinder;
• pass them through it;
• add a glass of vinegar (9% is required) with sugar (the same glass), tomato paste and twice a tablespoon of salt;
• simmer for 2 and a half hours;
• pour in mayonnaise with chopped garlic (two heads) and pepper (a teaspoon of black);
• cook caviar from zucchini with mayonnaise for another half hour.

Zucchini caviar in a slow cooker for the winter

Here you need to navigate the operating modes of the device. If there are none specified or they work for less time, then you will have to run others (similar ones) or turn them on again.

Zucchini caviar in a slow cooker should be prepared in several stages. First there will be frying onions (1 pc.) And carrots (3 pcs.). They need to be crushed, that is, cut and grate. Pour vegetable oil into the slow cooker (for example, when it is not used) and cooked vegetables. Use the "frying" mode for 5-8 minutes.

Second phase: extinguishing. For him, zucchini (4-5 pieces) and Bell pepper(1 pc.) must be crushed, can be cut or grated. Add them to the capacity of the multicooker, set the "extinguishing" mode for 2 hours.

Third stage: liquid evaporation. First, add salt (tbsp), pepper, paprika (tsp) and greens, tomato paste (2 tbsp) to the mass. Ingredients for which the quantity is not indicated must be taken to taste. Turn on the “multi-cook” mode at 100 degrees Celsius or the “Rice” program for 15 minutes. Squeeze garlic (2 cloves) and put butter (tablespoon). Turn on the same mode again for 15 minutes.

Such caviar from zucchini in a slow cooker turns out to be airy, if after cooling it is beaten in a blender.

Advice. What to serve with zucchini caviar? It can be used as a salad mashed potatoes, buckwheat, millet or pasta; cold appetizer- caviar on a slice of bread; garnish for a slice of fried meat.

Adjika recipes from zucchini

This preparation has as many variations as vegetables grow in the garden. In addition, each nation invents, brings something of its own. Don't miss out on the zucchini.

Adjika from zucchini spicy

Prepare 3 kg of zucchini (just wash the young ones, cut for a meat grinder, peel with a thick skin); half a kg of sweet pepper and carrots; 1.5 kilograms of red tomatoes; a glass of sunflower oils; salt and sugar with tablespoons of 2 and 4 (if the carrots are very sweet, then the last number can be slightly reduced); garlic with red ground pepper - to taste (minimum 5 heads and 2.5 tablespoons) spicy lovers. By the way, the latter is allowed to be replaced with fresh hot pepper, which will need to be passed through a meat grinder.

Preparing adjika from zucchini for the winter: chop everything in a meat grinder. Add butter with sugar and salt to simmer for 40 minutes. Add hot pepper, cook again (10 minutes).

Adjika from zucchini with apples

Ingredients: carrots and sweet peppers are taken in the amount indicated in the recipe spicy adjika, and half a kilogram of zucchini is replaced by apples; remains unchanged the amount of garlic, rast. oils and hot peppers; 100 ml of table vinegar is added, greens to taste; as for salt and sugar, they will need 1.5 and 3 tablespoons.

These delicious recipes are the easiest to make. Grind all vegetables. Then cook for 1 hour. Pour greens with garlic and continue cooking for 10 minutes. Add salt with sugar and vinegar, turn off after 5 minutes.

Zucchini adjika with tomato paste

For 2 kg of zucchini, you will need to take 350 g of tomato. pasta, a glass of sunflower oil, 1.5 tbsp. l. salt, 8 tbsp. l. sugar, 6 cloves of garlic.

Cooking adjika: skip the zucchini through a meat grinder, add everything to them, except vinegar and pepper. Simmer adjika on low heat for 30 minutes. Add 6% vinegar (½ cup) and hot pepper (tsp). Keep on fire for 3 minutes.

Zucchini adjika with celery

Ingredients for mild harvesting for the winter: for 1 kilogram of zucchini, you will need to take one whole celery plant; 1 sweet pepper; 100 g tomato paste (or substitute large ripe tomato); a tablespoon of salt and sugar.

• grind zucchini and pepper with a meat grinder;
• finely chop the celery;
• stew zucchini in a saucepan until cooked;
• fry celery;
• add celery, tomato paste, sugar and salt to the pan, simmer for 10 minutes;
• arrange in jars to sterilize for about 30 minutes.

Advice. Do not immediately eat adjika. She needs to brew for a month. During this time, the ingredients will mix and have time to penetrate each other. From this, all the components reveal taste qualities. In addition, excess sharpness disappears from the workpiece.

Zucchini salad recipes for the winter

These vegetables are good because they can not only be heavily chopped for harvesting, but also left large enough. For example, in a salad called "Teschin's tongue" they are very long. And in other cases, zucchini is cut into halves of circles.

First: mother-in-law's salad tongue from zucchini for the winter

Mother-in-law's tongue from zucchini is a very popular and tasty snack that can be prepared in order to eat immediately, and mother-in-law's tongue from zucchini can be rolled into jars using delicious recipe for the winter.

Pour water (a glass) into tomato paste (100 ml), add:

• salt (2 tablespoons);
• ½ st. Sahara;
• under Art. l. grows. oils and 6% vinegar;
• chopped garlic (head);
• two pieces (finely crushed) bitter and sweet pepper.

Boil the prepared mixture. Cut young zucchini (1 kg) lengthwise so that it looks like tongues. Put them in the boiling paste. Cook for 30 minutes.

Second: cucumber and zucchini salad for the winter

Cucumbers, tomatoes, zucchini must be taken at 500, 400 and 300 g. Supplement them with two bell peppers, one carrot, onion, head of garlic. Still required: Art. spoon of apple cider vinegar, two tbsp. l. vegetable oil.

Preparing a salad for the winter:

• sauté finely chopped onions and carrots;
• grind tomatoes, add them to fried vegetables;
• simmer for 10 minutes;
• chop the garlic, pepper, add them to the vegetables in the pan;
• cut zucchini and cucumbers into half rings, attach them to the rest of the vegetables along with a tablespoon of salt, vinegar;
• cook for 5 minutes;
• put liter jars on the floor to sterilize for 20 minutes.

Third: zucchini salad "Lick your fingers" for the winter

In ¼ cup of sunflower oil, fry the onion (3 pcs.), Cut into half rings, grated carrots (2 pcs.). Put ground tomatoes (800 g), fried vegetables, salt, pepper into a saucepan. After boiling, add zucchini (1 kg) and sweet pepper (2 pcs.), Cut into cubes. Simmer for 25 minutes. Put garlic (3 cloves) and 9% vinegar (tbsp.) In a salad for the winter, Lick your fingers. After 15 minutes, the finished product for the winter can be removed from the fire.

Fourth: salad for the winter of zucchini and eggplant

Eggplant goes well with zucchini and you can cook delicious and original salad for the winter according to the following recipe.

10 minutes in vegetable oil (about a glass) you need to fry grated carrots (1 kg) and chopped onion half rings (3 pcs.). Add 3 sliced ​​eggplants to them, continue to fry for another 5 minutes.

Coarsely chop a kilogram of tomatoes and a few sweet peppers (straws). Add to the fried vegetables, simmer for 10 minutes. Pour in a glass of tomato juice. Add zucchini (one large one is enough), cut into strips, like a pepper. Simmer under a closed lid for 15 minutes. Pour salt (2 tablespoons), sugar (glass), dill seeds (1 teaspoon), peppercorns, crushed garlic (5 cloves) and vinegar essence (1 teaspoon). leave on fire for 10 minutes.

Fifth: zucchini salad with beets

Four kilograms of zucchini cut into cubes. Mix with two kilograms of beets, cut into sticks. Attach finely chopped onions (2 kg) to the vegetables. Add a teaspoon of cinnamon, black pepper (desired amount) and a few cloves. Separately, combine a glass of sunflower oil with granulated sugar (400 g) and salt (4 tablespoons). add with a mixture of 3 tbsp. l. 9% vinegar. Mix vegetables with marinade. Boil the salad for 25 minutes after boiling. Put the jars with the workpiece in a preheated (180 degrees) oven for 5 minutes to sterilize.

Advice. Do not store canned vegetables for more than three years. It is advisable to eat them before the next harvest. Of course, if all the rules of conservation are observed and there are no signs of damage to the product.

Recipe "Zucchini, like milk mushrooms" for the winter

An indisputable plus of the next two blanks is that they do not cook at all. True, the second one needs to be sterilized. This allows for the most part to preserve vitamins and nutrients, which are rich in zucchini and other vegetables.

This simple technique allows you to achieve such preservation, which few people will mistake for zucchini. Most often, small pieces of pickled zucchini are obtained like milk mushrooms. They are crunchy and have a pleasant aroma.

To prepare "Zucchini, like milk mushrooms" you will need to take them 3 kg, then cut into small cubes. The ingredients for the marinade must be taken in tablespoons. It is supposed to start cooking by mixing sugar (6) and salt (2), add chopped dill (1 cup), ground pepper (1), vegetable oil(1), 9% vinegar (1). Everything must be mixed until smooth. Finely chop a bunch of parsley, chop the garlic (2 heads), add them to the spice mixture.

Place zucchini in marinade. Leave for three hours. To save zucchini as milk mushrooms for the winter , sterilization is required. If you put them in dry liter jars, then sterilization should last no more than 7 minutes. Then roll up the jars, put to cool without additional wrapping, so that the zucchini remains strong.

The recipe for "Korean-style zucchini for the winter"

For this preparation you will need: zucchini, carrots, onions. They are supposed to be taken in kilograms of 3, ½ and ½, respectively. You will also need sweet peppers (5 pieces), a head of garlic (if you want to get a spicier dish, you can take two). Spices: seasoning for Korean carrots (20 g), a glass of 9% vinegar, 150 ml of rast. oils.

To get a real Korean-style zucchini salad for the winter, you should use a special grater. On it you need to rub carrots and young zucchini. Sweet pepper should be cut into strips, onion - in half rings, garlic very finely. Mix vegetables.

Now, in Korean-style zucchini for the winter, you need to add two tablespoons of salt, sugar (a glass), spices, vinegar, oil twice. Mix everything thoroughly, you can even mix after adding each individual ingredient. Cover the dish with a lid. Let stand for 2.5 hours, put them in half-liter jars to sterilize for 40 minutes.

Recipe "Zucchini in pineapple juice for the winter"

The next two recipes for blanks also do not last long on fire. Therefore, their benefits increase in comparison with squash caviar or adjika.

Sweet tooth will like the preparation. It is not always possible to buy canned fruit. But you can make pineapples from zucchini with pineapple juice. For this recipe, it is advisable to choose varieties of zucchini that have dense and white flesh. For example, patissons.

Ingredients: patissons - one and a half kg, pineapple juice or nectar - 750 ml, citric acid - 1.5 tsp, sugar about a glass.

To prepare zucchini with pineapple juice for the winter, they need to be cut into cubes. Pour juice into a bowl, add citric acid boil with sugar. Pour into prepared zucchini syrup. Cook for 20 minutes. It is necessary to remove the foam. Sterilize jars with zucchini in pineapple juice for 15 minutes.

zucchini jam recipe

The most unusual delicious recipes for the winter are obtained by making vegetable jam. From zucchini, including, you can cook jam for the winter. To do this, for 1 kg of peeled and minced zucchini, it is supposed to take 1 kg of granulated sugar. This sugar must be combined with half a glass of redcurrant juice. After boiling this syrup, put zucchini in it. Cook until done. Add the zest of one lemon and turn off the heat after a couple of minutes. Such jam should be stored in the cold under plastic covers. It goes very well for breakfast - it can be spread on toast.

Recipe "Zucchini in tomato sauce for the winter"

For this delicious snack you will need to take 5 kilograms of young zucchini, which must be cut into cubes. Zucchini in tomato sauce for the winter will be boiled in the following mixture: 2 liters of tomato juice, 2 cups sugar, 150 ml of 9% vinegar, a glass of vegetable oil. butter, finely chopped garlic (2 heads), st. l. salt, tsp red pepper. In that tomato sauce add zucchini. Simmer them for half an hour.

Zucchini fried canned for the winter

Divide one kilogram of young zucchini into circles. Their thickness should be about 1 cm (in this recipe, the peel from the zucchini is not cut off). Sprinkle them with salt (tsp) and set aside for a quarter of an hour.

Since here is a recipe for fried zucchini for the winter, they will need to be fried. Pour 2 tbsp into the pan. l. oil and bring the zucchini to a golden color. This will take 3 minutes (each side). The oil is gradually absorbed by the zucchini, so it is supposed to be added.

Finely chop a medium bunch of dill and parsley. Mince one head of garlic. Heat and cool 100 grams of vegetable oil. Arrange greens in sterilized jars and pour oil.

Put them on top fried zucchini for the winter. Sprinkle a little garlic on each piece of zucchini. Press them hard. The oil will rise up and cover the workpiece. Top with 9% vinegar. It will require 2 tbsp. l. for the entire range of products. It remains to sterilize the jars for 30-35 minutes.

pickled zucchini recipe

In a jar with a volume of 700 ml, approximately 400 g of zucchini are placed, which are supposed to be cut into even circles. For them, you need to take 2 bay leaves, 4 clove inflorescences, 5 peppercorns.

The marinade for harvesting will be prepared from a liter of water. Dissolve in it 2 tbsp. spoons of sugar and 2 teaspoons of salt. Pour 150 ml of 9% vinegar into the marinade for zucchini. Boil it and pour it over cooked zucchini. For reliability, it is recommended to perform sterilization within 1 hour.

Tell:

This winter snack is so tasty that if you make it in small quantities, it may not last until winter.

Zucchini Lecho

Ingredients:

• zucchini (1 kg);
• Bulgarian pepper (0.5 kg);
• sugar (2 tablespoons);
• salt (0.5 tbsp);
• vegetable oil (50 ml);
• tomato paste (200 ml);
• vinegar 9% (50 ml);
• bay leaf (3 pcs.);
• water (300 ml);
• black pepper and allspice peas (4-6 pcs.).

1. Wash the zucchini, remove the skin and seeds, cut into small cubes. Wash the peppers, remove seeds and membranes, then chop. Mix zucchini, sweet pepper, sugar, salt, tomato paste, vegetable oil and water in an enamel saucepan.
2. Put the pan on the stove and simmer for half an hour, two minutes before the readiness, place chopped garlic, bay leaf, two types of peppercorns in the pan. At the very end, pour in the vinegar, put the lecho into sterile jars, roll up and wrap. When the jars are cool, place them in a cool dark place.

Zucchini "under the mushrooms"

Zucchini canned

Ingredients:

• zucchini (2 kg);
• dill (35 g);
• parsley (25 g);
• garlic (3-4 cloves);
• a mixture of ground peppers (5 g);
• nutmeg (8 g);
• coarse salt (30 g);
• sugar (75 g);
• unrefined sunflower oil (180 ml);
• citric acid (10 g).

1. Rinse the zucchini, cut into circles, remove the pulp with seeds, cut now into small cubes, put in an enamel pan.
2. Rinse the dill and parsley, chop together with the stems, lay to the zucchini.
3. Finely chop the garlic and add it to the pan, add salt, sugar, a mixture of peppers, nutmeg, citric acid, pour sunflower oil and mix.
4. Cover with a plate and marinate for 4 hours at room temperature. During this time, the zucchini will release juice, which, together with spices, will give a fragrant marinade.
5. Sterilize jars, put zucchini in them, pour marinade to the top. Lay a cloth on the bottom of the pan, pour warm water, put jars of zucchini in the pan, sterilize for 10 minutes from the moment the marinade boils.
6. Remove jars, roll up and place on lids until cool. After two weeks, the taste of zucchini will become similar to pickled mushrooms.

Snack zucchini

Zucchini

Ingredients:

• zucchini (5 kg);
• carrots (300 g);
• onion (300 g);
• vegetable oil (2 cups);
• vinegar 9% (2 cups);
• sugar (1 cup);
• salt (2 tablespoons);
• garlic (200 g);
• parsley and dill (100 g).

1. Grate zucchini and carrots on a coarse grater, finely chop the onion and herbs, peel the garlic and pass through a press.
2. Mix zucchini and carrots in a large saucepan, add oil, sugar, salt and vinegar to them. Cook for 20 minutes, stirring occasionally. Then add garlic, herbs to the appetizer and cook for another 10 minutes.
3. Wash the jars with soda and sterilize in any known way. Arrange the salad in jars, which are sent to the pan for sterilization. 10 minutes after boiling water, take out the jars and roll up the lids.
4. It turned out very good snack for the winter table.

Zucchini "under the glass"

Zucchini appetizer

Another wonderful and simple recipe for an appetizer that will remind those gathered at the table about warm summer days in the winter cold. The recipe is similar to the previous one, but the taste of these blanks is different.

Ingredients:

• zucchini (6 kg);
• vinegar 9% (0.5 l);
• vegetable oil (0.5 l);
• sugar (1 cup);
• salt (3 tablespoons);
• ground black pepper (1 tsp);
• garlic (100 g).

1. Wash the zucchini, peel, cut into small cubes, chop the garlic with a knife, put the zucchini and garlic in a saucepan.
2. In a separate bowl, mix all the ingredients of the marinade, pour over the zucchini. Put on fire, bring to a boil and cook over low heat for 20 minutes.
3. Arrange the hot mass in sterilized jars, roll up, and the snack for the winter feast is ready.

Zucchini "Teschin language"

From the name of the appetizer it is clear that it is prepared for spicy lovers.

Ingredients:

• zucchini (3 kg);
• tomatoes (3 kg);
• sweet pepper (5 pcs);
• garlic (4 cloves);
• fresh hot pepper (1-2 pieces for an amateur);
• vegetable oil (100 ml);
• vinegar 9% (100 ml);
• sugar (6-8 tsp);
• salt (5-6 tsp).

1. Wash the tomatoes and cut into several pieces, remove the seeds from the peppers, also chop coarsely. Pass the tomatoes and peppers through a meat grinder, pour into a saucepan.
2. Peel the zucchini, cut into slices in the form of tongues.
3. Separate the seeds from hot pepper, chop it and garlic.
4. Bring the tomatoes and sweet peppers to a boil, then put the zucchini in a saucepan, add oil, salt, sugar and cook for half an hour. Then add vinegar, garlic, hot pepper to the mass and cook for another 5 minutes.
5. Wash the jars thoroughly with soda and sterilize, put a hot spicy snack in the jars and roll up with sterilized lids.

Adjika from zucchini for the winter with apples

Adjika from zucchini

Another spicy snack that you can safely take on a picnic in the winter - as a barbecue sauce, it will perfectly replace any store product.

Ingredients:

• zucchini (5 kg);
• sweet red pepper (1 kg);
• hot pepper (15-20 small pods);
• garlic (200 g);
• apples (1 kg);
• carrots (1 kg);
• vegetable oil (500 ml);
• vinegar 9% (200 ml);
• sugar (200 g);
• salt (5 tablespoons).

1. Therefore, all vegetables and fruits must be cooked in size so that it is convenient to pass them through a meat grinder.
2. Cut the carrots and sweet peppers into strips, remove the core from the apples and divide them into slices, cut into slices of zucchini. Peel the garlic and prepare hot peppers.
3. Zucchini, carrots, sweet and hot peppers, garlic, apples pass through a meat grinder. Place the mass in a cooking pot, add salt, sugar, vegetable oil to it. Stir, cover, put on the stove, bring the contents of the pan to a boil, reduce the heat to a minimum and leave to cook for 30 minutes.
4. Then add vinegar, mix and cook for another 5 minutes.
5. When hot, lay out in sterilized jars, roll up with sterilized lids, turn the jars over and wrap until completely cool. You can store adjika at room temperature, but in a place inaccessible to daylight.

Zucchini in Korean

Ingredients:

• zucchini (2 kg);
• carrots (1 kg);
• onion (0.5 kg);
• sugar (1 cup);
• vegetable oil (1 cup);
• vinegar 9% (1 cup);
• salt (2 tablespoons);
• coriander (1 tablespoon);
• black pepper (1 tbsp;)
• cloves (1 s.l.);
• cardamom (1 tbsp).

1. Grate carrots for Korean carrots. Peel the zucchini, remove the soft part with seeds and grate as well. Onion cut into thin half rings. Mix carrots, zucchini and onions in a large bowl.
2. Prepare marinade. To do this, mix salt, sugar, spices and vinegar in a separate bowl. Then add vegetable oil and marinade to a bowl with vegetables, mix thoroughly, cover the bowl with a lid or cling film and place in the refrigerator for at least 2 hours.
3. During this time, sterilize jars and lids with any accessible way. When the aroma of Korean-style zucchini spreads throughout the whole house, put the salad in sterile jars, lay a cotton napkin on the bottom of a wide pan, place the jars in it, pour water over their shoulders, cover with lids and put on fire.
4. Sterilize half-liter jars from the moment of boiling water for 15-20 minutes, liter jars for 25-30 minutes. At the end of the operation, roll up the jars, put them on the lids, wrap them in a blanket and, after completely cooling, send them for storage in the cellar or pantry.
5. To prepare this salad, you can use ready mix for Korean carrots and take into account that it already contains salt and sugar. But it is better to mix the components yourself, as this allows you to experiment with the composition of the spices.

Spicy zucchini with garlic and carrots

Zucchini spicy

This appetizer is very easy to make and at the same time gives an amazing taste effect. Fragrant, crispy zucchini will surely not leave anyone indifferent.

Ingredients:

• zucchini per 1 kg;
• medium-sized carrots (2-3 pieces);
• garlic (10-12 large cloves);
• salt (1 tablespoon);
• sugar (2 tablespoons with a large slide);
• vegetable oil (0.5 tbsp);
• vinegar 9% (2 tablespoons);
• water (270 ml).

1. Wash the zucchini, peel, remove the core with seeds, cut into large cubes 1.5-2 centimeters in size.
2. Pour water into the pan where the preservation will be cooked, add salt, sugar, vegetable oil and vinegar. Put the pan on the fire, bring the marinade to a boil, then place the zucchini in it. Stir and after boiling again, cover the pan with a lid, reduce heat to a minimum and cook for 10 minutes.
3. During this time, wash and peel the carrots, cut them into strips or rub them on a coarse grater, and pass the garlic through a garlic press.
4. Place garlic and carrots in a saucepan, cook for another 5 minutes, then put the appetizer in sterilized jars.
5. Place jars with snacks in a wide saucepan on a cotton napkin, cover with sterile lids, pour water over the shoulders of the jars, bring the water to a boil, and sterilize for 10 minutes.
6. Remove jars, roll up, turn upside down and wrap until completely cool. An appetizer that can be stored in any dark place is ready.

Zucchini caviar as in the store

Squash Cavier

No decent list of recipes based on zucchini can be imagined without a recipe for zucchini caviar. There are a lot of them, they differ both in the composition of the components and in the manufacturing technology. Here is a recipe that most closely resembles the taste of store-bought squash caviar.

Ingredients:

• zucchini (1 kg);
• carrots (150 g);
• onion (200 g);
• garlic (2 cloves);
• tomato paste (2 tablespoons);
• refined vegetable oil (for frying);
• bay leaf (1 pc.);
• salt (to taste);
• pepper (to taste);
• dried herbs (dill, parsley, basil, oregano to taste).

1. Peel the zucchini, cut into small cubes, fry in hot oil until golden brown. Stir constantly to keep the zucchini from burning.
2. After the zucchini are fried, they must be placed in a cauldron. Then separately fry finely chopped onions, grated carrots and add them to the cauldron.
3. Put tomato paste, garlic, salt, spices there, pour in about 150 gr. boiled water and start to simmer over low heat, not forgetting to stir constantly.
4. Simmer for at least an hour and watch the liquid. If it boils away, then it is necessary to add water, but so that the caviar is not too liquid.
5. Then beat the caviar in a combine, leave part of it freshly cooked for food, and place the intended amount for preparations for the winter in a cauldron again. Boil over low heat for another 20-25 minutes, arrange in sterile jars, which, together with the contents, must be sterilized for an hour. Then roll up the banks.
6. This technology allows you to store squash caviar without adding vinegar, which significantly improves its taste.

Good afternoon! Today I will write a long article in which you will find 9 recipes for cooking zucchini for the winter. Zucchini - delicious vegetable from which you can make both salty and sweet dishes. In season, this vegetable is quite cheap, so you can afford to experiment with different recipes. A little earlier, I wrote how tasty it is to cook zucchini in the oven. I recommend that you read the article at the link provided. Zucchini for the winter can also be closed in different ways.

Zucchini are closed, giving them the taste of pickled mushrooms or pineapples, pickled with herbs, made from them in salads with other vegetables, preserved in tomato sauce. Where zucchini is boiled (for example, in salads), jars must first be sterilized. The most common way is over steam for 10-15 minutes. You can also put all the jars at once in a cold oven, turn on the heat to 150 degrees and sterilize for 15 minutes. Before sterilization, the jars must be washed with soda.

If the zucchini is put in a jar raw, then this jar does not need to be sterilized in advance, just wash it. The jar will be sterilized along with the zucchini in a pot of water. The lids in both these cases must be boiled for 5 minutes.

Do not use iodized salt and Extra salt for preservation. Take only ordinary rock salt.

This recipe is not the easiest, as you need to cook the sauce with which the zucchini will be poured. But the taste of such preservation is excellent, for the sake of it it’s worth a little tinkering. The proportions given are quite large, so for the first time you can do a little for testing. And if you like it (should like it), then do the “basin” right away.

Ingredients:

• young zucchini - 5 kg
• ripe tomatoes - 2 kg
• onion - 1 kg
• garlic - 1-2 heads
• hot pepper - 2-3 pcs. or freshly ground red pepper
• sugar - 100-150 gr.
• salt - 2 tbsp. with a slide
• vinegar 9% - 3 tbsp.
• vegetable oil for frying

How to preserve zucchini for the winter in a tomato:

1. Wash the tomatoes and cut into random pieces. Put the chopped tomatoes into the chopper of a blender and turn them into a puree. Pour the tomatoes into a saucepan and bring to a boil. Then reduce the heat and simmer until the puree is reduced by half.

2. Peel the onion and garlic. Grind hot pepper or take a ready-made ground one. Heat vegetable oil in a frying pan. It should be enough to cover the bottom of the dish. Cut the onion into large pieces (in half, and then into 4-5 parts). Add the onion to the hot oil and fry over high heat, stirring constantly, until soft. Roast until Brown no need, wait for transparency, that will be enough.

4. Grind the finished onion in a blender until a homogeneous slurry. Put this onion to the boiled tomatoes, mix and continue to cook them until thickened.

5. Wash the zucchini, cut off the ends and cut into circles of 1.5-2 cm, not very thin. Young zucchini do not need to cut the skin.

6.Now prepare the dressing for the sauce. To do this, put peeled garlic, 0.5 tsp in a blender bowl. ground red pepper, 100-150 grams of sugar, 2 heaping tablespoons of salt and 3 tablespoons of vinegar. Mix all these ingredients in a blender.

The amount of sugar depends on the acidity of the tomatoes. If the tomatoes are very acidic, take more sugar and vice versa.

7. Cover a large baking sheet with parchment and grease it with vegetable oil. Put the zucchini and send them to bake in the oven at a temperature of 200 degrees for 20-25 minutes until soft.

When baked in the oven, zucchini will be less greasy than when fried in a pan. Moreover, you can save time by baking a large batch at once.

8. Put the baked zucchini in a saucepan.

9. At the end of the preparation of the sauce, add garlic dressing to it. Mix and taste.

10. In clean jars washed with soda, start laying out a snack. Keep the sauce on the stove to simmer. Put the zucchini in the pan on a slow fire so that the vegetables do not cool down. Pour some sauce into the bottom of the jar. Place zucchini slices on top. Then again the sauce - zucchini. On top of the zucchini should be covered with sauce.

11. Cover the jar with a sterilized lid (but not tightly so that air can escape from the jars) and place in a large saucepan to sterilize. Cover the bottom of the pan with a cloth so that the jars do not burst. Fill jars with boiling water up to their shoulders and put on fire to sterilize. When the water boils, mark for 20-25 minutes. After this time, remove the jars from boiling water (it is convenient to use special tweezers) and twist (or roll up) the lids.

12. Turn the jars over, put them on a blanket and cover with something warm on top. Leave the resulting snack - zucchini for the winter - until completely cooled. Then you can store directly in the apartment. It turns out very tasty, tomato sauce goes well with baked zucchini.

Zucchini for the winter, like milk mushrooms.

Zucchini is such a unique vegetable that it can be given a variety of flavors. Therefore, a preparation is made from zucchini that is similar in taste to milk mushrooms. Of course, do not expect a 100% taste match, but there is something in it. Moreover, zucchini is several times cheaper than mushrooms. So I recommend this recipe for pickled zucchini.

Ingredients (for 2 cans of 0.5 l):

• zucchini - 1 kg
• dill - 1 bunch
• sugar - 50 gr.
• vinegar 9% - 50 gr.
• vegetable oil - 50 gr.
• salt - 0.5 tbsp.
• garlic - 3-4 cloves
• ground coriander - 0.5 tsp

How to pickle zucchini for the winter under milk mushrooms:

1. Wash the zucchini, cut off all excess and cut into medium cubes. Peel the garlic and cut into slices. Wash the dill well, dry and finely chop.

2. Place zucchini, dill, garlic in a deep bowl. And add all the other ingredients: sugar, salt, black pepper, coriander, vegetable oil and vinegar. Stir and leave to marinate for 5-6 hours. Stir the mixture from time to time so that the zucchini marinates evenly. During this time, the vegetables will release juice.

3. Prepare jars in advance. Wash them with soda, rinse with warm water. Turn over and let dry. It is not necessary to sterilize the jars separately, as they will be sterilized along with the zucchini. The lids need to be sterilized - boil them for 5 minutes.

4. Arrange marinated zucchini in jars along with the juice that has stood out. Cover with a sterile lid, but do not roll up.

5. Lay a napkin in the pan and place filled jars on it. Fill with warm water that should reach the shoulders of the jars. Put the preservation to be sterilized. After boiling water, boil zucchini for 20 minutes. Then roll up the lids and turn the jars over. Let the workpiece cool completely.

6. It's so easy to cook zucchini, like milk mushrooms. In winter you will be delicious!

Zucchini for the winter, like pineapples - a delicious exotic.

This is unusual recipe cooking zucchini. They taste just like pineapples. This recipe is becoming more and more popular among housewives. If the zucchini is boiled in some sweet syrup, then it absorbs the taste of this syrup. Read the recipe for cooking zucchini with sweet pilaf. There, the zucchini was given a citrus flavor.

So, for pineapple zucchini you will need (for 4 cans of 0.5 l each):

• zucchini - 2 kg (need mature)
• pineapple juice - 1 l
• sugar - 300 gr.
• citric acid - 1 tsp

Zucchini for the winter, like pineapples, cooking method:

1. For this recipe, you need mature zucchini, with dense pulp. If the zucchini is soft, it will fall apart when cooked. Peel the zucchini, cut in half and remove the seeds. Cut the zucchini into cubes, or half rings. Zucchini can also be cut into rings if desired. To do this, first peel the skin, then cut into circles, about 1 cm thick. With a glass, push the circle in the middle, removing the seeds and forming rings, like a pineapple.

In general, the form of cutting can be any.

2. Pour pineapple juice into a saucepan. Buy the cheapest one for conservation. Pour sugar and citric acid. Optionally, you can pour vanillin on the tip of a knife. Bring syrup to a boil, stir to dissolve sugar.

3. Pour the chopped zucchini into the boiling juice, wait for the boil again and cook over low heat for 10 minutes. During this time, wash the soda cans or laundry soap rinse them well and dry them.

4. Pour boiled pineapple zucchini into clean jars and cover with sterilized lids. Place the jars in a sterilization pot. Line the bottom of the pot with something. Pour water into this pot and bring it to a boil. Sterilize from now on for 10 minutes. Screw on the lids tightly, turn the jars upside down and leave to cool completely.

Pour enough water so that it does not fall into the jars when boiling.

5. That's all. In autumn and winter, you can eat "pineapples", as well as add them to salads, pies and other pastries.

Zucchini salad with carrots for the winter.

This salad has a sweet and sour taste, it is moderately spicy and very aromatic. Such a salad appetizer will be a great addition to lunch or dinner on cold winter days. Try to cook very good recipe and good proportions of products.

Ingredients:

• zucchini - 2 kg (preferably young ones)
• carrots - 1 pc. large
• garlic - 5 cloves
• parsley - 1 large bunch
• dill - 1 large bunch
• salt - 1.5 tbsp.
• sugar - 3 tbsp.
• ground black pepper - 0.5 tsp
• vegetable oil - 120 ml
• vinegar 9% - 120 ml

How to roll up zucchini for the winter with carrots:

1. Peel the carrots and cut into thin strips. To do this, first cut it into circles, cutting the carrot diagonally. And then cut these elongated circles into strips.

2. Pour 1 tbsp into the pan. vegetable oil and 2 tbsp. water. Heat up and add carrots. Lightly simmer this vegetable for 5 minutes.

3. Zucchini, preferably young, cut into cubes. The skin does not need to be peeled, it is thin in young vegetables. Pour the zucchini into the pan, add sugar, salt, pepper, garlic squeezed through a press and vinegar to them. Mix the zucchini well with all the ingredients. Next, add vegetable oil. Finely chop the washed and dried greens and also put in zucchini, also add stewed carrots. And mix everything again.

4. Cover the pot and leave the salad to marinate for 3 hours. Twice during this time, the vegetables will need to be mixed.

5. Wash the jars with soda solution, rinse well and let the water dry. In such jars, put the infused salad along with the juice that has stood out. When sterilizing, the amount of juice will increase, so do not top up to the brim. Cover jars with lids to be sterilized.

6. It remains to sterilize a delicious zucchini salad. As always, cover the bottom of a large saucepan with a cloth, put jars on it and pour hot (but not boiling water) water into the saucepan. Put on fire. After boiling water, sterilize with moderate gurgling for 10 minutes. Immediately after sterilization, roll up the lids, turn the jars upside down and check that the lid fits well.

7. That's all. delicious salad ready for the winter. When the jars are completely cool, put them in a storage place (cupboard, cellar, table, etc.).

Canned zucchini for the winter "Teschin tongue".

In this way, you can close and . Ready preservation turns out to be spicy, which is why it has such a name. You can cut the zucchini into circles, or you can cut it into long strips, this will not affect the taste. Such preservation is done without sterilizing zucchini in jars. That is, the jars will need to be sterilized separately (over steam or in the oven), and then poured into them hot appetizer and roll up.

Ingredients (for 2.5 l):

• zucchini - 1.5 kg
• carrots - 1 pc. large
• garlic - 3-4 cloves
• hot pepper - 1 pc.
• "Krasnodar" sauce - 0.5 l
• vegetable oil - 100 gr.
• vinegar 9% - 100 ml
• sugar - 100 gr.
• salt - 1 tbsp.

Cooking method:

1. Zucchini should be washed and cut into circles, about 1 cm thick. Pass the peeled carrots through a meat grinder along with hot peppers.

2. Now you need to cook the sauce. Pour all the tomato sauce, vinegar, vegetable oil into a large saucepan, add sugar, salt. Bring the mixture to a boil, stirring occasionally to prevent burning. When the sauce begins to boil, add chopped carrots and hot peppers into it, mix and cook for 5 minutes.

3. After 5 minutes, put the zucchini in the sauce and squeeze the garlic through a press. Stir, cover and simmer for 20 minutes after boiling over low heat. Be sure to look at the zucchini and stir them. The sauce is quite thick and may burn if left unstirred. When cooking, the zucchini will release juice, so there will be more sauce.

4. After 20 minutes of cooking, without removing the pan with the appetizer from the heat, place the zucchini with sauce in sterilized jars and immediately roll up with sterilized lids. Turn jars over and let cool. It turns out a delicious sweet-spicy appetizer of zucchini. The zucchini themselves will be soft, do not expect a crunch from them, these are not pickled zucchini.

Zucchini for the winter, like mushrooms.

Above, I already wrote a recipe for zucchini, like milk mushrooms. There were zucchini in dill. This recipe has different ingredients. These zucchini look like pickled mushrooms.

Ingredients (per 2×0.5 l):

• zucchini - 1 kg
• salt - 20 gr. (1 tablespoon)
• sugar - 40 gr. (2 tablespoons)
• apple cider vinegar 9% - 25 ml
• odorless vegetable oil - 50 ml
• black peppercorns - 10 pcs.
• allspice peas - 6 pcs.
• carnation - 10 inflorescences
• bay leaf - 2 pcs.
• garlic - 4 cloves
• carrots - 6 circles
• dill, parsley - 8 sprigs

How to cook zucchini like mushrooms:

1. Wash the zucchini and cut off the skin. Cut the vegetables into medium cubes and place in a bowl. Add sugar, salt and vinegar. Vinegar is a must for this recipe, you need to take apple. Mix well. Now you need to give the zucchini time to marinate for 3 hours. During this time, stir the zucchini 4-5 times. After 3 hours, there will already be a lot of zucchini juice in the bowl.

2. Wash the jars with soda, rinse them thoroughly, turn them over and let all the water drain. At the bottom of each jar (for 1 kg of zucchini you need two half-liter jars) put a few washed sprigs of parsley and dill, 2 cloves of garlic, 5 black peppercorns, 3 circles of carrots that can be cut into strips, 1 bay leaf, 3 fragrant peas pepper, 5 cloves. And cloves are a must for this recipe.

3. Now put zucchini in jars and pour over the juice that has stood out. The juice may not completely cover the zucchini at this stage, but when the zucchini is sterilized, more juice will be released, so there will be enough of it.

4. Place a cloth on the bottom of a wide saucepan, place jars and fill them with warm water up to their shoulders. Pour a tablespoon of vegetable oil into each half-liter jar and cover the jars with sterilized lids. Put the preservation on the fire, bring the water in the pan to a boil. Next, sterilize the zucchini for 10 minutes, no more. Otherwise, they will become soft and will not crunch.

5. Remove the jars from boiling water and immediately roll them up. Turn over and wrap with something warm. Let the zucchini cool completely under a fur coat, it will take about a day. You can store at room temperature. It turns out very tasty!

Spicy zucchini for the winter with chili ketchup.

Another recipe for spicy lovers. Such zucchini are crispy, spicy, sweet and sour. If you want, you can make it with mild ketchup, then there will be more sweetness in the taste.

Ingredients (for 4 l):

• small zucchini - 2 kg
• water - 5 tbsp.
• vinegar 9% - 200 gr.
• sugar - 200 gr.
• chili ketchup - 350 gr.
• salt - 2 tbsp.

How to cook chili zucchini:

1. Wash the zucchini and cut off the ends. Wash the jars with baking soda. Zucchini should be cut into strips. That is, first cut the zucchini in half, and then each half into 2 or 3 pieces lengthwise. Pack the zucchini tightly into jars. Too long strips can be cut into halves.

2.Now cook the marinade. In a bowl, mix water, ketchup, sugar, salt and vinegar. Put the brine on the stove and bring it to a boil.

3. Prepare the pan in which you will sterilize the zucchini. Cover the bottom with a cloth, pour water that needs to be heated to a warm state so that it boils faster later.

4. Pour zucchini in jars with boiling marinade and cover with sterilized lids. Place the jars in a sterilization pot. After boiling water, sterilize for 15 minutes and roll up the lids. It is not necessary to wrap this preservation, just let it cool on the table.

Zucchini salad with peppers and tomatoes.

It's very tasty vegetable salad, which can be cooked just for eating, not just for preservation. You can take any zucchini. Young zucchini are used whole, overripe need to cut off the skin and remove the seeds. You need to weigh the zucchini in a peeled form.

Ingredients (for 1.5 l):

• zucchini - 1 kg
• tomatoes - 1.5 kg
• bell pepper - 4 pcs.
• garlic - 5-6 cloves
• sugar - 100 gr.
• salt - 1 tbsp.
• vinegar 9% - 1 tbsp.
• vegetable oil - 1 tbsp.

Zucchini for the winter with pepper - how to cook:

1. Wash the zucchini and cut into medium cubes. Cut tomatoes and peppers in the same way. If desired, tomatoes and peppers can be peeled, but this is not necessary.

2. Put the tomatoes in a saucepan and put on fire. Pour in sugar and salt. Stir and bring to a boil. The tomatoes will start releasing juice. Cook, stirring, tomatoes for 10 minutes. Next, add zucchini and pepper to them, pour in vegetable oil. Let the salad boil and cook for another 25-30 minutes with the lid open, stirring occasionally.

3. 15 minutes before readiness, add the garlic squeezed through the press, stir.

4. 1-2 minutes before cooking, pour in the vinegar and cover the salad with a lid so that the vinegar does not evaporate.

5. Prepare sterilized jars and lids in advance. Place the hot, boiling salad in jars to the top and roll up or screw on the lids tightly if you use Euro-threaded lids. Turn the blanks upside down, wrap with a towel and leave to cool completely.

6. You can store salad anywhere and even in the apartment. Have a delicious winter!

Pickled zucchini for the winter is spicy-sweet.

This recipe is similar to how - with fragrant herbs and other spices. Zucchini are crispy and keep well. Banks must be washed in advance with soda, it is not necessary to sterilize.

Ingredients (per 1 liter jar):

• zucchini - how much will fit
• bay leaf - 2 pcs.
• cloves - 2 pcs.
• dill umbrella - 1 pc.
• black peppercorns - 5-6 pcs.
• garlic - 2 cloves
• cherry and currant leaves - 1 pc.
• white mustard grains - 0.5 tsp

For brine for 6 l cans:

• water - 2.5 l
• sugar - 250 gr.
• salt - 3 tbsp.
• vinegar 9% - 400 ml

Cooking method:

1. Zucchini for pickling is better to take with soft seeds, young. All greens should be washed well and poured over with boiling water, dried. To the bottom of the net liter jar put a leaf of cherry and currant, 1 dill umbrella, 1 bay leaf, 1 chopped garlic clove, 5-6 black peppercorns.

2. Rinse the zucchini well, cut off the edges and cut in any way. Can be cut into circles, semicircles, cubes or sticks. The method of cutting is not fundamental, do what is more convenient. Place the zucchini pieces in a jar. First, fill half a jar and add another bay leaf and another chopped garlic clove. Also put 2 cloves and then fill the jar with zucchini.

Pack the zucchini tightly so that there are fewer empty spaces.

3. Pour some mustard seeds into the jar from above. Adjust the amount of this spice to your liking.

4. Prepare the marinade. Pour boiled water into a bowl, hot or warm. Pour sugar, salt, vinegar and stir until the crystals dissolve. Boil and cook the marinade is not necessary. Pour marinade over zucchini and cover with sterilized lids.

5. It remains to sterilize the zucchini. To do this, take a large saucepan, put on the bottom kitchen towel, put the banks. Pour warm water up to shoulders and bring this pot to a boil. Then sterilize for 10 minutes. During this time, the zucchini should change color, become slightly yellowish.

6. Remove the cans and immediately roll them up. Turn over and check if the lid is leaking. If there is a leak, then you need to reroll. Turn the jars over and wrap them in a blanket, let the preservation cool completely. This will take a day or two. So pickled zucchini for the winter is ready. Simple, quick, and most importantly, delicious.

In contact with

A spicy zucchini appetizer is delicious and healthy dish, which can be served both as a side dish, and as a salad, and as an appetizer for vodka. Such an appetizer can be prepared for the winter by conservation, or you can hastily to the table.

There are always a lot of zucchini, especially in season, so you can buy them at any store. In this case, it is best to use young zucchini. So you do not have to spend time cleaning the seeds and peel.

The main secret of a successful spicy snack with zucchini is to choose your spice. Not everyone likes too spicy dishes, someone loves only a small spiciness, a certain aftertaste, and someone takes everything from life, and if the dish is with pepper, it should be a lot. Experiment, add different spicy sauces, pepper and other spices and you will find your original and very tasty snack.

How to cook a spicy zucchini appetizer - 15 varieties

In order to have something to treat guests and family in the winter, prepare this appetizer.

Ingredients:

• Zucchini - 3 kg
• Chili pepper - 2-3 pcs.
• Garlic - 3 tooth.
• Tomato paste - 400 ml
• Sunflower oil - 200 ml
• Onion - 3 pcs.
• Carrot - 600 g
• Vinegar 5% - 250 ml

Cooking:

First of all, let's prepare the vegetables. We clean the zucchini and cut into strips. Pepper cut into small pieces. Onion cut into half rings. We clean the carrots and three on a coarse grater .. Let's dilute the tomato paste drinking water, you should get about 1 liter of juice. Fry carrots and onions in a pan with a little oil. Mix all ingredients in a deep saucepan. We put it on the fire and simmer the vegetables for 20 minutes. A few minutes before the end of the preparation of the snack, add vinegar.

Banks must first be sterilized.

We lay out the snack on the banks and twist.

Serve these zucchini with boiled potatoes, then you won’t pull home by the ears.

Ingredients:

• Zucchini - 1 pc.
• Honey - 50 ml
• Garlic - 2 tooth.
• Wine vinegar
• Butter

Cooking:

We clean the zucchini and cut into thin slices. Mix honey, half a tablespoon of vinegar, chopped garlic and a spoonful of vegetable oil. Salt a little and mix well. Pour the zucchini with the resulting marinade. Finely chop the dill and add to the zucchini. Mix well again and leave for 30 minutes.

Such a colorful tasty snack can be prepared for the holiday and for every day. It's easy to prepare, but tedious.

Ingredients:

• Zucchini - 3 pcs.
• Tomatoes - 3 pcs.
• Cheese - 100 g
• Garlic - 3 tooth.
• Greenery
• Mayonnaise
• Eggs - 2 pcs.

Cooking:

First, let's prepare all the ingredients. Cut the cheese into slices about 0.5 cm thick. Cut the tomatoes into small pieces. Finely chop greens and garlic. Cut the zucchini into slices about 5 mm thick. Beat the eggs with salt and pepper.

Pour the flour onto a plate, heat the oil in a frying pan. Now roll each plate of zucchini first in the egg, then in flour. Fry each piece of zucchini on each side for 4-5 minutes. Put a plate of cheese and a slice of tomato on a hot zucchini, after brushing it with mayonnaise. Sprinkle with herbs and garlic. Pepper. We roll rolls. To prevent the rolls from falling apart, you can stab them with a toothpick.

Bon appetit.

An abundance of vegetables always decorates the table.

Ingredients:

• Zucchini - 1 pc.
• Onion - 1 pc.
• Carrot - 1 pc.
• Tomato juice - 500 ml.

Cooking:

Heat up a frying pan with oil. Fry onions and carrots on it. Pre-cut the onion into thin half rings, three carrots on a fine grater. Add finely chopped pepper. Then add the sliced ​​zucchini. Mix well. Then pour the appetizer with tomato juice.

To prepare tomato juice it is necessary to peel the tomatoes and twist them with a meat grinder.

Mix the appetizer in a pan and salt a little. Cover with a lid and simmer until the zucchini is soft.

We serve a snack to the table.

There is nothing easier than making this salad. Only two ingredients, but the taste is just incredible.

Ingredients:

• Zucchini - 2 pcs.
• Canned white beans - 1 can
• Lemon - 1 pc.
• Chilli

Cooking:

Zucchini cut into small pieces. Then blanch the zucchini in salted water for 2-3 minutes. It is necessary that the zucchini become soft and acquire a salty taste. Grate the lemon zest into a fine grater. Squeeze out the juice from the lemon. In a salad bowl, mix beans, zucchini, juice and lemon zest. Salt and pepper, add a spoonful of ground chili pepper. Leave the fat for 30 minutes in the refrigerator, then season with oil.

Zucchini - incredible healthy vegetable. You can cook them in a variety of ways. Cutlets, salads, soups and more. Let's try to make a snack.

Ingredients:

• Zucchini - 2 pcs.
• Garlic - 1 head.
• Vegetable oil - 30 ml
• Wine vinegar - 1 tbsp.
• Honey - 50 ml

Cooking:

We clean the zucchini from the peel and cut into thin circles. Salt the pieces generously and mix well. Leave the zucchini for 30 minutes.

In the meantime, prepare the marinade. Peel the garlic and pass through the garlic press. Mix garlic with oil, honey, vinegar. We mix everything well. Finely chop the celery greens and mix it into the marinade.

Drain the zucchini in a colander to drain excess juice. Pour the zucchini with the marinade, mix well and leave in the refrigerator for 20 minutes. You can add onions before serving.

An elementary snack from the category of a guest on the doorstep, when there is no time, but you want to eat deliciously.

Ingredients:

• Zucchini - 1 kg
• Walnuts- 100 g
• Parsley - 1 bunch
• Garlic - 2-3 teeth.
• Butter

Cooking:

Cut the zucchini into medium pieces. Fry the zucchini in a hot pan with a little oil. Finely chop the parsley, garlic and nuts. Mix oil, nuts, parsley and garlic. Season the fried zucchini with the resulting sauce.

Bon appetit.

Highly interesting option serving salad with zucchini. Such an appetizer can be canned or served immediately after preparation.

Ingredients:

• Carrot - 1 piece
• Pepper - 1 pc.
• Onion - 3 pcs.
• Garlic - 3 tooth.
• Tomatoes - 3 pcs.
• Zucchini - 1 kg
• Dill
• Chili pepper - 1 pc.

Cooking:

We clean the carrots and three on a coarse grater. Onion cut into small pieces. Remove the seeds from the chili pepper and cut into small pieces. Scald tomatoes with boiling water and peel. Cut the tomato pulp into small pieces. Finely chop the garlic. Three zucchini on a Korean grater. We clean the bell pepper from seeds, cut off the stalk and cut into small pieces.

We turn on the multicooker in the frying mode for 15 minutes. Pour vegetable oil and send there, chili peppers, carrots, onions, bell peppers and garlic .. After the specified time, turn off the frying mode and add zucchini, tomatoes, horseradish, spices, salt and pepper. We close the lid of the multicooker and turn off the saute mode for 30 minutes. Then we shift the appetizer into a salad bowl and serve it on the table.

This salad can be served hot or cold, depending on your preference.

Ingredients:

• Zucchini - 3 pcs.
• Walnuts - 100 g
• Parsley
• Garlic - 2 tooth.
• Ground black pepper

Cooking:

Cut the zucchini into small cubes. Salt the zucchini and mix. Leave the zucchini for 30 minutes, so they will become soft and release the juice. Chop the walnuts, preferably with a knife. Grinding nuts with a blender, we risk losing taste in the salad.

When the zucchini are salted, drain the excess juice from them and dip them with a paper towel. Put the zucchini in the pan with a wide bottom.

Zucchini must be laid out in one layer. If the size of the pan does not allow, then fry the zucchini in two stages.

Fry the zucchini for 5 minutes, then transfer to a salad bowl and mix with herbs, nuts and garlic. Salt and pepper to taste.

Bon appetit.

We all love Korean carrots. Someone uses it in salads, and someone serves it as a separate snack. Let's experiment with traditional recipe and add zucchini to it. Tasty, satisfying and very healthy.

Ingredients:

• Zucchini - 1 kg
• Carrot - 1 pc.
• Sugar - 40 g
• Salt - 60 g
• Coriander - 20 g
• Red and black ground pepper - to taste
• Vinegar - 1 tbsp. l.
• Bulgarian pepper - 1 pc.
• Vegetable oil

Cooking:

Three carrots on a grater in Korean.

In this salad, it is better to use young zucchini, where there are no seeds yet.

Cut the zucchini into half rings and add to the carrots. Remove the seeds from the bell pepper and cut off the stem. Cut the pepper into strips and add to the vegetables.

We mix all the vegetables in a salad bowl, salt and leave for 20 minutes so that the vegetables give juice. Meanwhile, mince the garlic.

After 20 minutes, squeeze the vegetables from the juice and add the garlic. Then add sugar, vinegar, coriander, black and red pepper. We mix everything well. We dress the salad with sunflower oil.

This appetizer can be served as a side dish for meat, or as a main course. Tasty and very useful, it does not require much time.

Ingredients:

• Eggplant - 2 pcs.
• Zucchini - 2 pcs.
• Ginger root - 10 g
• Chili pepper - 1 pc.
• Soy sauce - 100 ml
• Lemon - 0.5 pcs.

Cooking:

Cut eggplant and zucchini into cubes and fry in a wok on each side for 3 minutes. Vegetables should acquire a beautiful golden color. After the vegetables are fried, transfer them to a sieve, let the excess oil drain.

Now let's prepare the dressing. Finely chop the garlic, ginger and chili pepper. Fry in a separate pan with 3 spoons olive oil. Saute vegetables for about 3 minutes. The main purpose of frying is for the vegetables to release their juices and flavors into the oil. Mix garlic, ginger, chili, juice of half a lemon and soy sauce. Mix well and add salt and pepper if desired.

We take out the vegetables from the sieve and transfer to a salad bowl, pour hot sauce.

Bon appetit.

Many people think that a vegetarian diet is boring and monotonous. However, this is an erroneous opinion. There is an incredible amount of delicious, satisfying and very interesting recipes vegetarian meals. For example, this snack.

Ingredients:

• Zucchini - 3 pcs.
• Carrot - 1 pc.
• Young garlic - 1 bunch
• Celery - 4-5 stalks
• Ginger
• Sesame oil
• Dough - 3 sheets
• tomato paste

Cooking:

Finely chop the garlic and celery. Cut zucchini and carrots into small cubes. Fry the carrots in sesame oil, after 3 minutes add garlic, celery, zucchini. Mix everything well, add tomato paste, cumin and ground ginger. Mix well and simmer for 10 minutes.

Set aside a small part of the resulting snack. The rest is divided into pieces of dough. We will make envelopes from the dough, close the edges well. Fry the resulting envelopes in oil. The appetizer should be served with the stuffing set aside earlier.

Bon appetit.

A delicious appetizer of vegetables will always decorate your table.

Ingredients:

• Zucchini - 2 pcs.
• Carrot - 1 pc.
• Honey - 1 tsp
• Apple cider vinegar - 1 tsp
• Butter
• Bulgarian pepper 1 pc.
• Dill
• Parsley
• Basil
• Garlic

Cooking:

Peel the zucchini and cut into thin slices.

You can use a vegetable peeler, so the slices are especially thin.

Pass the garlic through a press. Bulgarian pepper cut into thin sticks. .

Salt the zucchini and leave for 20 minutes so that excess juice comes out. Then drain the juice from the zucchini. Three carrots on a fine grater. Mix vegetables in a salad bowl.

Let's prepare the dressing, for this we mix the garlic, fine greens, mix everything well. In a separate bowl, mix all liquid ingredients. Mix well and mix with herbs and garlic.

Pour the vegetables in the salad bowl with the resulting sauce.

If you haven't tried this adjika yet, you've lost a lot. Be sure to prepare it for next winter.

Ingredients:

• Zucchini - 1.5 kg
• Carrot - 250g
• Sweet pepper - 250 g
• Garlic - 1 head
• Tomato paste - 150 ml
• Black pepper - 1 teaspoon
• Red pepper - 1 s. L.
• Salt - 25 g
• Sugar - 60 g
• Vinegar - 50 ml
• Oil - 100 ml

Cooking:

Wash and clean vegetables. We cut all the vegetables into arbitrary pieces and pass through a meat grinder. Now add tomato paste, oil, bay leaf, sugar, salt to the vegetable mass. We mix everything well. We put the vegetables on the fire. Cook for 40 minutes after boiling. After boiling, add red and black pepper, garlic and mix everything well again. A minute before readiness, pour in the vinegar.

Pour the finished adjika into sterilized jars, after removing the bay leaf.

We wrap the banks with a blanket.

Spicy, juicy and incredibly fragrant, it will certainly appeal to everyone without exception.

Ingredients:

• Zucchini - 1.5 kg
• Carrot - 250 g
• Onion - 250 g
• Vegetable oil - 0.5 cups
• Vinegar 6% - 0.5 cup
• Sugar - 0.5 cups
• Salt - 1.5 cups
• Garlic - head
• Spicy pepper

Cooking:

Zucchini and three carrots on a grater in Korean. Finely chop the onion. Mix all vegetables, add garlic, sugar, salt, vinegar, pepper and oil. Mix everything well again. We leave the vegetables to marinate for 2.5 hours. In the meantime, sterilize the jars.

After 2.5 - 3 hours, the vegetables will give a pleasant juice. Stir the vegetables without pouring out the juice. Arrange the salad in sterilized jars.

Place a towel or silicone mat on the bottom of the multicooker. We put the jars, cover with a lid and pour boiling water. The water should be level above the shoulders.

We sterilize the jars on the Multicook program for 10 minutes. Then we take out the banks and twist.