Instant marinated zucchini are gaining more and more popularity among housewives. Firstly, because it is a low-calorie vegetable, and secondly, because it is prepared instantly. So that you don’t guess what the secret of this dish is, I’ll say right away that the whole point lies in thin strips of zucchini, which are very quickly soaked and absorb the aroma of brine.

To get a salad of instant eating, I advise you to use only young fruits. They have a thin skin and delicate grains. Therefore, you get a waste-free production. And they can be served both to and in addition to.

When the zucchini has just started, its flesh is very tender, so it is perfect for preparing quick dishes: salads and snacks. Moreover, vegetables do not need to be heat-treated, they can be eaten raw.

Zucchini itself does not have any special characteristic taste, therefore it perfectly absorbs various marinades and sauces. Thin slices instantly absorb the brine, and seasonings add flavor.

To get thin, even stripes, it is better to use a vegetable peeler, because not everyone will be able to cut the pulp of the required thickness with a knife. I think that only professional chefs with the sharpest knives can handle this.

Ingredients:

• 0.5 kg zucchini (zucchini)
• 100 ml vegetable oil
• 2 tbsp honey
• vinegar (apple / wine / table) - 2-3 tbsp.
• garlic - 3 cloves
• 1 tsp seasonings "Provencal herbs"
• greens to taste
• 1/2 tsp salt,
• a pinch of black pepper

Cut the peeled zucchini into thin plates. Since we have a very young fruit, we do not remove the seeds, because such milk grains will not be felt at all in the snack.

Add slices and mix. We leave it for half an hour so that excess liquid comes out.

Squeeze 3 cloves of garlic into honey, pour in vinegar and oil.

Chop the greens finely. Sprinkle with Provencal herbs.

Add a pinch of pepper and mix.

Drain the released liquid from the slices and squeeze them out. And then we fill them with brine.

To insist, put the salad bowl in the refrigerator for a couple of hours. But first you need to cover it with a lid or cling film, otherwise your refrigerator will be saturated with the aroma of the marinade.

How to cook delicious preparations for the winter

Such zucchini are sometimes used in salads instead of pickles. Only they hardly crunch. And also go well with boiled potatoes and.

Therefore, it is better to prepare them for future use. And in winter, get a liter with a snack and remember the taste of summer.

We will not follow this recipe, but simply clean them with baking soda and rinse well with water.

Ingredients:

• Zucchini -900 g
• Bunch of dill
• Garlic - 6 cloves
• Cloves - 3 pieces
• 2 bay leaves
• 5 black peppercorns

For brine:

• Water - 1 l
• Sugar - 65 g
• Salt - 35 g
• Vinegar - 95 ml

We wash the vegetables, cut off the stalks and begin to cut it into rings.

At the bottom of the jar we put dill twigs (you can also take the stems).

Add peeled cloves of garlic, a couple of clove inflorescences and peppercorns.

And we put the cut rings in the jar. When filling it to the middle, place the bay leaf.

Pour boiling water up to the very neck.

Pour boiling water over the seaming lids and cover the cans. Let us leave them for 10 minutes so that the zucchini rings can warm up, and the pathogenic microflora is treated with hot water.

Then we pour this water into a ladle, and pour fresh boiling water into the jars again.

While the zucchini is cooling, prepare the marinade.

Add vinegar, the prepared amount of sugar and salt to the water.

We are waiting for this mixture to boil, but for now we drain the already cooled water from the cans.

And immediately fill the zucchini with hot brine. We twist the lids or roll them up with a special key.

Turn it upside down and put it on the lid. We make sure that the marinade does not leak anywhere, and that bubbles do not form inside the jar.

Cover with a warm cloth, blanket or blanket. This is how we make the famous "bathhouse" and wait for the blanks to cool completely.

How to make Korean salad

Korean dishes are always very spicy, they contain a lot of different herbs and spices. And the most important thing is that fresh vegetables are included in the snacks, and this is certainly healthy.

Watch a very popular video recipe in which the zucchini is not cut into slices, but prepared in the form of half rings.

Most importantly, garlic and aromatic spices, such as thyme, are added to all Korean recipes.

There are a lot of chopped greens, which add freshness to the snacks, and vinegar. The last ingredient is a good preservative, so Korean salads can be kept in the refrigerator for a long time without sterilization and seaming.

Recipe for spicy pickled zucchini with honey and garlic

And now the time has come to rejoice for those housewives who love spicy dishes. Because we are using hot peppers in this recipe.

Ingredients:

• Young zucchini - 500 g
• Garlic - 4 cloves
• Dill
• Chili pepper - 1 piece
• Vinegar 5-6% - 2 tablespoons
• Honey - 1.5 tablespoons
• Olive oil (sunflower) - 4 tablespoons
• Salt and a pinch of black pepper
• Dried oregano -1/2 tsp

Use a vegetable knife or peeler to cut thin slices of zucchini. If he is young, then you do not need to peel off the skin. Thin long stripes are obtained.

Add them and mix with your hands. This is necessary so that the juice comes out of the zucchini. We give them time to stand (20 minutes). In the meantime, let's start preparing the dressing.

Peel a few cloves of garlic and chop it finely. And so that it releases more aroma and essential oils, press the pieces with the flat side of the knife. They turn out to be almost flat.

We are preparing a deep bowl where we will breed the marinade. Pour the prepared garlic into it.
Now we take the chili pepper. We will only use its pulp, so you need to carefully remove the seeds.

Do this very carefully as they are very hot.

Then finely chop the hot pepper and send it to the garlic.

Add spices: oregano, a little salt, ground black pepper.

Fill with vinegar and oil.

Add honey to complete the taste. We mix the dressing so that the honey and oil are combined into a homogeneous consistency, and the salt crystals are not felt at the bottom.

Drain the unnecessary juice from the zucchini and put them in a salad bowl.

Chop the dill finely and pour it over the zucchini.

Fill with dressing and saturate the whole mass.

After half an hour, you can already eat them.

You have seen for yourself that such snacks can be prepared very quickly. The main thing is to let them brew for at least half an hour. For the convenience of mixing all the ingredients, you can use a regular plastic bag, as we did when preparing.

An experienced hostess knows that homemade canned zucchini in winter is a great alternative to cucumbers, tomatoes or mushrooms. After all, crispy zucchini are perfect for both meat dishes and diversify porridge and potatoes during fasting. Plus, harvesting zucchini is a great way to save money without sacrificing quality.

Choose young vegetables for pickling

Zucchini is a versatile vegetable. It can be marinated, fried and even made jam. But you always want the workpieces to retain their benefits along with the taste, therefore recipes for preserving zucchini without sterilization are always in demand.

Marinated squash without sterilization

This simple recipe will appeal to those who do not like to mess with preservation, because it is very simple and takes no more than an hour.

For a three-liter jar you will need:

• 1.5-1.7 kg of zucchini;
• 3-4 branches of parsley;
• 3-4 cloves of garlic;
• 3 tbsp. l. sugar and salt;
• 6 tbsp. l. vinegar;
• bay leaf and peppercorns.

Most often, zucchini is cut into circles for closing.

Cooking procedure:

1. Wash the vegetables and cut into slices no thicker than 1 cm. Pour running water and leave for three to four hours.
2. Drain the water, we no longer need it.
3. Put parsley, bay leaf and pepper with garlic at the bottom of a sterilized jar.
4. We put the zucchini in a jar as tightly as possible, fill it with hot boiled water and cover with a lid.
5. After 20-25 minutes, pour the water into a saucepan, add salt and sugar. Bring to a boil, then add vinegar.
6. Pour the brine into a jar, roll up the lid.
7. Turn the jar over and wrap it with a blanket until it cools completely.

Advice. When marinating zucchini, you can add horseradish root and leaves, as well as cherry leaves to taste.

Zucchini is not only a delicious vegetable, but also very healthy. Regular consumption of zucchini improves blood circulation, slows down premature aging of the skin, protects against ultraviolet rays and even saves hair from early gray hair. And all this can be obtained simply by eating delicious homemade preparations in winter.

Zucchini salad "Mother-in-law's language"

Products for making salad "Mother-in-law's language"

• 3 kg of fresh zucchini;
• 1.5 kg of tomatoes;
• 5 pieces. sweet pepper;
• 3 pcs. hot red pepper;
• 4 cloves of garlic;
• 1 tbsp. vegetable oil;
• 1 tbsp. l. salt;
• 250 g sugar;
• 1 tbsp. 6% vinegar.

How to cook

1. Grind tomatoes and peppers with a blender or mince, pour into a saucepan and bring to a boil.
2. Peel the zucchini, remove the seeds with a spoon, cut into strips.
3. Pour salt, sugar, vegetable oil into the boiling mixture of tomatoes and add zucchini. Cook for half an hour, stir occasionally.
4. Add chopped garlic and vinegar five minutes until ready.
5. Pour into steamed jars and roll up the lids.

Ready salad in jars

Home harvesting vegetables for the winter is a salvation from the problem: how to diversify the table in winter? The standard set of winter vegetables is boring and boring quickly. And thanks to the preparations for the winter, you can come up with a new dish every day, especially when you really want something unusual. Unusual homemade recipes include the preparation of "zucchini like pineapples." This homemade preparation is suitable both as an independent snack and as an ingredient in the main course. And your guests, most likely, will not even guess that these are not pineapples, but zucchini.

Zucchini Like Pineapple Recipe

For 1 liter jar you will need:

• zucchini - 3 pcs.;
• cherry plum - 500 g;
• sugar - 100 g;
• water.

The spicy taste of this dish will please your family

How to cook

1. Cut the washed and peeled zucchini into rings or half rings. Clean the seeds with a spoon.
2. Put cherry plum on the bottom of the washed jar, pour sugar on top.
3. Cover with a layer of zucchini. Cover it again with a layer of cherry plum. Spread and fill the jar in layers.

Attention. The top layer must be made of cherry plum.

Pour the jars with raw water and place them in a saucepan together with the contents. Pour a pot with water over the "shoulders", boil, keep on low heat for 15-20 minutes.

Roll up the lids and wrap in a blanket, turning it upside down, until it cools completely.

Fried zucchini in tomato sauce for the winter

Here is an easy way to cover delicious fried vegetables in tomato sauce.

Adjust the amount of spices in your dishes to your liking

This homemade preparation turns out to be very rich, has a spicy taste and is well stored. In addition, zucchini according to this recipe are prepared without repeated sterilization, which significantly reduces the cooking time and makes the preparation process itself more pleasant.

For cooking you need:

• 3 kg of zucchini;
• 2 kg of tomatoes;
• 3 heads of garlic;
• 150 ml vinegar;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 1 sl. l. dried chili peppers;
• vegetable oil to taste.

Cut zucchini for salad preparation

Procedure

1. Rinse the zucchini, chop into small cubes, fry a little.
2. Grind the tomatoes with a blender or in a meat grinder.
3. Mix vegetables with sugar, salt and butter and put on fire.
4. After boiling, cook for a quarter of an hour.
5. Add spices and vinegar. We boil for 5 minutes.
6. Place in steamed containers and cover with lids.

Homemade zucchini adjika

This recipe will tell you how to close homemade zucchini adjika for the winter. Ideal for those who love squash caviar and spicy food.

Adjika from zucchini

Necessary:

• 3 kg of zucchini;
• 500 g carrots;
• 1.5 kg of tomatoes;
• 500 g sweet pepper;
• 1 tbsp. garlic cloves;
• 1 tbsp. vegetable oil;
• 125 g sugar;
• 50 g salt;
• 3 tbsp. l. vinegar;
• 3 hot peppercorns.

After the jars are closed, turn them upside down - let them cool in this position.

Adzhika cooking process

1. Wash vegetables, peel, grind and make minced meat using a meat grinder.
2. Bring the resulting mixture to a boil and pour in the oil. We boil for 40 minutes.
3. Pour in salt, sugar, vinegar and garlic, let it boil for another 5-7 minutes.
4. Pour into sterile jars and close with lids.

Freezing zucchini

Perhaps the easiest and fastest way to cook delicious vegetables without sterilizing for the winter is to freeze grilled zucchini.

Grilled zucchini ready to freeze

The vegetables must be washed and cut lengthwise into medium plates. Fry in a grill pan. Be sure to fry without oil! Arrange the fried vegetables on a board in one layer and put in the freezer. Once the zucchini is frozen, they can be folded into a bag or plastic container.

Advice. After defrosting, the zucchini can be seasoned with olive oil and chopped garlic and herbs can be added.

Zucchini and orange jam

Yes, it didn't seem to you. Precisely jam, and precisely from zucchini and oranges. Despite the unusual combination, the jam turns out to be very tasty and amazingly aromatic. Surprise your family with this extraordinary treat.

For cooking you need:

• 1 medium orange;
• 600 g zucchini;
• 400 g sugar;
• 100 g of water.

Ready-made citrus and vegetable jam

How to cook

1. Peel the zucchini from the skins and seeds. Cut into medium slices.
2. Cut the orange together with the peel into small slices.
3. Put vegetables in a saucepan, add sugar and water, bring to a boil. Boil over low heat until vegetables are soft and transparent. (This is usually about 15-20 minutes.)
4. Add the orange and boil for another 15 minutes.
5. Pour hot into steamed jars, close hermetically with sterilized lids.

For jam, zucchini are cut into small pieces

Zucchini with red currant

A gourmet recipe that does not require additional sterilization.

For cooking you will need:

• 1 kg of zucchini;
• 0.5 tbsp. brown sugar;
• 4 tbsp. l. fruit or wine vinegar;
• 2 tbsp. l. salt.

Cut narrow strips of skins from vegetables at regular intervals.

Wash and sort the currants. It is not necessary to separate the berries from the stalk.

Arrange the zucchini and currant sprigs in sterilized jars.

Marinated zucchini with red currant

Add salt, sugar and vinegar to boiling water, wait until the water boils again and immediately pour the marinade into jars with vegetables and currants.

Roll up the lids hermetically and leave to cool completely. Store in a cool place.

Squash wine

When all the preserves are ready, and the zucchini still remain, you can make wine from these healthy vegetables.

For cooking you will need:

• 3 kg of zucchini;
• 25-40 g of ginger;
• 5 liters of boiling water;
• juice from 3 lemons;
• 1 tbsp. l. yeast.

To prepare wine, zucchini must be chopped finely

We wash the vegetables, cut into small pieces, add grated ginger and pour boiling water. We leave it under oppression for a week and add oppression every day. On the eighth day, mix the juice, yeast and sugar squeezed from lemons. Leave for 3-4 weeks in a warm place for fermentation, loosely covering. When the time has come, mix the wine well and remove for several days until the sediment settles. Then the wine must be drained through a double layer of gauze. After 5-6 months, homemade wine should be bottled, securely corked and stored in a cool place.

Zucchini in the ranking of summer vegetables are on the top lines, because they have a lot of advantages - the fruits contain many useful substances, minerals and vitamins. Summer residents usually boast of a large harvest, those who do not have their own plot of land are not upset, since the cost of zucchini on the market is ridiculous. It is important that they can not only be eaten in the summer, but also harvested for the winter. Below are proven recipes that are suitable for both experienced and novice housewives.

Marinated zucchini for the winter in jars a step by step recipe with a photo

Spices and herbs transform simple products into an amazing ensemble, aromatic and delicious. Even banal marinated zucchini can be a terrific dish. Especially if you open a jar of vegetables in the middle of a cold winter.

Pickled spicy zucchini can be used as a side dish for any dish. Or prepare them for long-term storage.

Cooking time: 2 hours 0 minutes

Quantity: 4 servings

Ingredients

• Zucchini: 1.5 kg
• Water: 1.2 ml
• Vinegar 9%: 80 ml
• Garlic: 10 cloves
• Carnation: 10 buds
• Parsley, dill: bunch
• Pepper mixture: 2 tsp
• Salt: 4 tsp
• Bay leaf: 8 pcs.
• Ground coriander: 1 tsp
• Sugar: 8 tsp

Cooking instructions

Recipe for very quick pickled zucchini

Previously, pickling was used exclusively for harvesting vegetables and fruits for long-term storage in the winter. Today, pickled snacks appear at any time of the year, at the request of households. Here is one of the recipes according to which delicious vegetables, if pickled in the evening, will be ready for breakfast.

Products:

• Zucchini (already peeled from the skin and seeds) - 1 kg.
• Garlic - 5-6 cloves.
• Dill is a large bunch.
• Parsley is a large bunch.
• Water - 750 gr.
• Ground red pepper and ground black pepper - 1 tsp.
• Salt - 2 tsp
• Salt - 4 tsp
• Carnation - 4 pcs.
• Bay leaf.
• Vinegar - 50 ml. (nine%).
• Vegetable oil - 100 ml.
• Other spices can be added.

Technology:

1. The first step is to prepare the marinade. Its preparation does not require special skills and abilities. Pour water, salt and sugar into an enamel pot, in which marinating will take place in the future, add all the selected spices and bay leaf. Boil. And only then pour in vegetable oil and vinegar. Remove from heat, marinade should cool.
2. You can start preparing zucchini. Peel, remove seeds, if fruits are large. Cut in the way that the hostess considers the most convenient - into circles, bars or strips. The thinner the slicing, the faster and more even the marinating process will go.
3. Rinse greens in plenty of water, chop. Peel the garlic, chop finely.
4. Mix with chopped zucchini, pour over marinade. It's not scary, if it is slightly warm, the taste of the final product will not deteriorate. The marinade should completely cover the zucchini. If this did not work out (due to lack of liquid or coarsely chopped zucchini), then you need to take oppression and press down.

By the morning for breakfast, you can boil young potatoes, fry the meat and put a plate of ready-made marinated zucchini!

Instant marinated zucchini

In the list of the earliest summer vegetables, squash is not the last. They can be stewed and fried, soups and pancakes made, harvested for the winter - salted and pickled. Interestingly, in recent years, pickled zucchini have become very fashionable, which are served almost immediately after cooking. As much as you want instant marinating, it will still take several hours for the vegetables to soak in the marinade.

Products:

• Zucchini (preferably young fruits with small seeds) - 500 gr.
• Fresh dill - 1 bunch.
• Vegetable oil (sunflower or olive) - 100 ml.
• Fresh honey - 2 tbsp l.
• Vinegar - 3 tbsp. l.
• Garlic - 3-4 cloves.
• Spices, for example, hot ground pepper - ½ tsp.
• Salt.

Technology:

1. Prepare the zucchini: wash, peel, remove the seeds, if large, young zucchini can not be peeled. Cut the vegetables into thin strips so that the pickling process goes very quickly.
2. Salt the zucchini, leave. After 10-15 minutes, drain the excess juice from the sliced ​​zucchini.
3. In a bowl, combine oil with vinegar, honey, garlic, passed through a press, spices.
4. Pour the marinade into a container with zucchini. Pour washed and chopped dill here.
5. Mix gently. Cover, press down with oppression. Put in a cold place.

It remains to be patient for a few hours, and then quickly set the table, because it's time to taste the marinated yummy!

How to pickle zucchini "lick your fingers"

To get a particularly tasty marinated zucchini, just follow the following recipe exactly. Zucchini cooks very quickly, the only difficult moment is sterilization, but it can be easily overcome if desired.

Products:

• Young zucchini - 3 kg.
• Fresh dill - 1 bunch (you can mix it in half with parsley).
• Garlic - 1 head.
• Vinegar - ¾ tbsp. (nine%).
• Vegetable oil - ¾ tbsp.
• Sugar - ¾ tbsp.
• Salt - 2 tbsp. l.
• Dry mustard - 1 tbsp. l.
• Spices (pepper, cloves, bay leaves).

Technology:

1. The process begins with the preparation of zucchini. You need to remove the peel, remove the seeds, even small ones. Cut small fruits lengthwise into strips, large ones - first across, then also into strips. Fold in an enamel container.
2. Prepare the marinade in a separate saucepan, that is, mix all the remaining ingredients. Rinse the dill and parsley, chop. Cut the garlic into slices, peel, rinse, chop or use a press.
3. Stir the marinade until the salt and sugar dissolve. Pour zucchini with prepared aromatic marinade. Press down with oppression, put in a cold place for 3 hours. During this time, the zucchini will be juiced and marinated.
4. The next step is sterilization. Pre-sterilize glass containers over steam or in the oven.
5. Fill with zucchini and marinade. If it is not enough, add boiling water. Cover with lids and place in a large pot of water. Sterilization time is 20 minutes.

Korean spicy marinated zucchini

Many people like Korean cuisine - a large number of spices and spices give the dishes an amazing taste and aroma. Korean zucchini is both an appetizer and a side dish.

Products:

• Zucchini –3-4 pcs.
• Sweet bell pepper - 1 pc. red and yellow.
• Carrots - 3 pcs.
• Garlic.
• Onions - 1 pc.
• Soy sauce - 1 tbsp l.
• Sesame seed - 2 tsp
• Acetic acid - 2 tsp
• Hot pepper, salt to taste.
• Sugar - 1 tbsp. l.
• Olive oil (any other vegetable) - ½ tbsp.

Technology:

1. Peel the zucchini and remove the seeds. Cut into thin circles. Salt, squeeze, leave for a while.
2. Prepare the rest of the vegetables: chop the pepper, grate the carrots. Grate the onion and sauté.
3. Mix the vegetables, drain the juice from the zucchini and chopped garlic to them. Add all the spices, sugar, olive oil and acetic acid to the marinade.
4. Pour the marinade over the sliced ​​courgettes, stir. Chill in the refrigerator for several hours.

Insanely delicious marinated zucchini with honey

When pickling vegetables, spices, salt and sugar, vegetable oil and vinegar or acetic acid are used. But in the next recipe, fresh honey plays one of the main roles, which gives an interesting flavor to the zucchini.

Products:

• Zucchini - 1 kg.
• Liquid honey - 2 tbsp. l.
• Garlic.
• Vinegar (ideally wine) - 3 tbsp l.
• Salt.
• Basil, parsley.

Technology:

1. It is recommended to cut the zucchini into very thin shelves, for example, using a vegetable cutter. Naturally, the zucchini should be peeled and seedless, rinsed under running water. Salt the zucchini, leave for half an hour.
2. Mix honey and wine vinegar, add finely chopped herbs and garlic to the marinade.
3. Next, dip the zucchini strips into this fragrant mixture, leave for pickling in a cold place. Stir regularly, after three hours you can serve.

Garlic Pickled Zucchini Recipe

Aromatic spices and herbs are an important part of the pickling process, another essential attribute is garlic. According to the following recipe, a lot of garlic will be required, but the aromas will be in the whole kitchen.

Products:

• Zucchini - 2 kg.
• Garlic - 4 heads.
• Dill - 1-1 bunch.
• Sugar - 1 tbsp.
• Salt - 2 tbsp. l.
• Vegetable oil - 1 tbsp.
• Vinegar 9% - 1 tbsp

Technology:

1. Wash the zucchini, peel, remove the seeds. Cut the fruits into cubes, add salt to extract more juice.
2. Chop the garlic and dill. Add to zucchini.
3. For the marinade, mix oil, vinegar, add sugar and salt, stir until dissolved.
4. Pour vegetables with this spicy aromatic marinade, leave for 2-3 hours.
5. Arrange in containers, previously sterilized and dried. Send for sterilization.
6. After 20 minutes, take it out, roll it up, turn it over, cover it with a warm blanket, additional sterilization of pickled zucchini will not hurt.

How to make crispy marinated zucchini

Harvesting zucchini for the winter allows many families to significantly save the family budget. If you follow the technology, slices of zucchini will turn out to be tasty, crispy, aromatic. It is better to seal in a container with a volume of 0.5 liters.

With the arrival of autumn, the kitchens are filled with the aromas of marinades, spices and spices. And every time, along with recipes for your favorite snacks, proven over the years, you want to cook something new.

Such a "highlight" can be marinated zucchini, harvested for the winter using one of the proposed methods.

Sterilization of workpieces is a simple process, but it causes unnecessary trouble and takes some time. You can pickle vegetables for long-term storage with equally reliable canning methods. At the same time, all their useful properties will be preserved.

Additional Information! Zucchini is a type of pumpkin. They are rich in potassium and iron, carotene, vitamins C, group B, PP. Of all the types of this vegetable, the most vitamin C is found in zucchini.

Marinated zucchini with triple pouring

Don't be intimidated by repeated pouring - the preparation will not take much time.

Note! Best suited for home canning are 0.5 - 1 liter cans. They do not take up much space in the refrigerator (when stored after opening), and snacks are eaten very quickly.

Depending on the cutting method and filling density, this recipe produces 3-4 liter cans of crispy marinated zucchini.

Ingredients:

• 2.5 - 3 kg of zucchini;
• garlic (at the rate of 2-3 cloves per 1 liter jar);
• 1.5 liters of water;
• 200 ml (or 300 ml);
• 2 tbsp. heaped spoons of rock salt;
• 6 tbsp. tablespoons of sugar;
• black peppercorns (at the rate of 5-6 pcs. per 1-liter jar);
• allspice (at the rate of 2 pcs. per 1 liter jar);
• spices to taste (dill, tarragon, cloves, horseradish, currant leaves, cherries, raspberries, etc.)

Important! Do not add more than 2-3 spices at a time. A "bouquet" of a large number of spices can change the taste of the whole piece, and not for the better.

Cooking procedure:

1. Wash the zucchini well, cut off the ends, cut into pieces of any shape - cubes, bars, circles, etc.
2. Put spices, pepper, garlic (cut into several pieces) at the bottom of the sterilized jars.
3. Put water to boil. At this time, arrange the zucchini in the jars, periodically shaking them or lightly tapping the bottom on the table so that the pieces are distributed as tightly as possible. Place the dill umbrellas on top.
4. Fill the workpiece with hot water (first fill), cover with lids and leave for 15 minutes. Then drain the water into a deep container - you will need it to make the marinade.
5. Pour the zucchini again with hot water (second pouring), cover, leave for 15 minutes.
6. At this time, you can prepare the marinade. Bring the volume of the drained solution to 1.5 liters, add salt, sugar, vinegar. Boil the marinade and stir until the ingredients are completely dissolved.
7. Drain the second fill and pour the hot marinade over the zucchini (third fill).
8. Roll up the lids, turn the cans upside down, cover with a blanket, and leave to cool gradually.
9. Zucchini is marinated for 30 days. Therefore, write the date of preparation on the lid so that you know exactly when to serve the snack.

Additional Information! Calculating the exact amount of marinade is difficult. If you are using expensive natural vinegar and want to use it more efficiently, fill the zucchini with a hot solution of salt and sugar (according to the recipe). And pour the vinegar directly into the jars at the rate:
for a 1-liter jar - 50 ml of spice or 75 ml.

Store marinated zucchini cooked with vinegar without sterilization in a cool place (pantry, cellar, refrigerator).

Important! Regardless of the method of preserving, jars and lids should always be well washed and sterilized.

Instant marinated zucchini

This appetizer can be eaten after pickling in an hour. For this recipe, it is better to choose young small zucchini.

Ingredients:

• 1 kg of zucchini;
• 50 ml of sunflower oil;
• 1 teaspoon of salt;
• 1 tbsp. a spoonful of sugar;
• 3 tbsp. spoons (,);
• 6 cloves of garlic (the amount can be changed according to your taste);
• ¼ teaspoon of freshly ground black pepper;
• Dill.

Note! You can take sunflower or olive oil, refined or unrefined. The taste of the appetizer will change with your preference.

Cooking procedure:

1. Wash the zucchini, peel and cut as thin as possible into long plates (slices). If you use an ordinary vegetable cutter, they will turn out to be the same thickness and marinate evenly.
2. Put the slices in a bowl, salt, mix gently and let sit for 20-30 minutes.
3. In a separate container, mix oil, sugar, freshly ground pepper, chopped or squeezed garlic, finely chopped dill, add vinegar (it is better to use natural).
4. Add the marinade to the courgettes. Stir gently again, being careful not to damage the shape of the thin pieces.
5. Cover the container with a lid (you can use cling film) and refrigerate for 60 minutes.

You can prepare another version of this snack: instead of sugar, take natural honey, and replace the oil with soy sauce (in this case, you need to adjust the amount of salt in the recipe to your liking).

Note! The shelf life of these blanks in the refrigerator is no more than 5 days.

Instant recipe in liter jars for the winter

But you can canned instant marinated zucchini for a long time.

Ingredients:

• 600-700 g of zucchini (better than medium size);
• 3 cloves of garlic;
• 2 black peppercorns;
• 50 ml of sunflower oil;
• 50 ml;
• 1 tbsp. spoons of rock salt;
• 2 tbsp. tablespoons of sugar.

Cooking procedure:

1. Cut well-washed zucchini into slices or cubes 1.5 - 2 cm thick.
2. Add salt, sugar, and butter. Mix well.
3. Leave to marinate under the lid at room temperature for 2 hours, stirring occasionally.
4. Put the workpiece in sterilized jars as tightly as possible, adding garlic and pepper according to the recipe.
5. Distribute the juice released during pickling evenly throughout the entire volume.
6. Cover the jars with lids and boil for 15 minutes in a water bath.
7. Roll up the lids, turn the cans upside down, and leave to cool.

Its specific taste distinguishes this appetizer from the general range of homemade preparations. However, it can be replaced with any other - dining room, etc.

Zucchini in circles in liter jars with sterilization

Sterilization of homemade products extends their shelf life. If you trust this canning method more, try preparing pickled zucchini for the winter, the taste of which, as people say, will lick your fingers.

This recipe is for approximately three 1 liter cans

Ingredients:

• 2 kg of zucchini (better than medium);
• 6-9 cloves of garlic (at the rate of 2-3 pieces per 1 liter jar);
• black pepper (peas) - at the rate of 6 pcs. on the bank;
• 1, 2 liters of water;
• 3 tbsp. spoons of rock salt;
• 3-4 tbsp. tablespoons of sugar;
• 90 ml.

Additional Information! 200 - 300 g of carrots, cut into slices, are often added to the recipe. In this case, the weight of the squash is reduced accordingly.

Cooking procedure:

1. Cut well-washed vegetables into slices (cut large in half) 1-1.5 cm thick. Place them in sterilized jars as tightly as possible, adding garlic and pepper according to the recipe.
2. Dissolve salt and sugar in boiling water. Add vinegar and remove from heat.
3. Pour the hot marinade over the zucchini all the way to the top. Start adding it in small portions so that the jars have time to heat up and do not burst.
4. Cover with lids. Don't roll up!
5. Place a small piece of cotton cloth or a towel in the bottom of a deep saucepan. Place the cans, pour water up to the shoulders.
6. Bring water to a boil over medium heat and sterilize for 15 minutes.
7. Roll up the lids, turn the cans upside down and, covering them with a blanket, leave to cool gradually.

Bulgarian marinated zucchini

Bulgarian pepper decorates both the look and the taste of this appetizer.

Two 1-liter cans require the following ingredients:

• 1 kg of zucchini;
• 2 pcs. medium bell peppers;
• 1 liter of water;
• 1.5 tbsp. tablespoons of coarse salt (preferably rock salt);
• 4 tbsp. tablespoons of sugar;
• 4 cloves of garlic;
• 2 pcs. bay leaf;
• 8 pcs. peas of black pepper;
• 100 ml;
• dill (umbrellas).

Cooking procedure:

1. Wash the vegetables. Cut the zucchini into slices 1-1.5 cm thick. Peel the pepper and cut into large pieces.
2. Put salt, sugar, black pepper and bay leaf in boiling water. Add prepared vegetables, vinegar, stir and simmer, covered over low heat for 10 minutes.
3. Place dill umbrellas and garlic at the bottom of sterile jars. Distribute the boiled vegetables evenly, pour hot marinade all the way to the top.
4. Roll up the jars with lids, turn upside down, cover with a blanket and leave to cool gradually.

Delicious zucchini preparation "like mushrooms"

This recipe for marinated zucchini will surprise with its taste both vegetable lovers and connoisseurs of mushroom dishes.

Zucchini or young springy zucchini are best suited for this blank. A certain set of spices and adherence to cooking technology will make pickled zucchini taste the same as milk mushrooms.

Ingredients:

• 1.5 kg zucchini / zucchini;
• 25 g of dill greens and several umbrellas (2-3 pcs.);
• 3 pcs. carnations;
• 130 ml of sunflower oil;
• 130 ml;
• 1 teaspoon of coarse salt (preferably rock salt);
• 2 tbsp. tablespoons of sugar;
• 2 pcs. bay leaf;
• 1/4 teaspoon ground black pepper;
• 6 cloves of garlic.

Important! You can not reduce the amount or change the dill for other herbs. It is he, in combination with cloves, that gives the mushroom flavor to the zucchini.

Cooking method:

1. Wash the zucchini. Cut off the ends of the young ones, peel the more mature ones from the peel and seeds.
2. Cut vegetables into 2 - 2.5 cm cubes.
3. Cut the garlic into several large pieces.
4. Wash and dry the dill well, then chop it.
5. Add all the recipe ingredients to the zucchini, mix well, leave to marinate under a lid at room temperature for 3 hours. It is advisable to stir the mixture every 30 minutes for more even soaking.
6. Lay out the workpiece in the jars, be sure to fill them with the juice that is released during pickling. Cover and sterilize in a water bath for 15 minutes (0.5 - 1 liter jars) over moderate heat. Don't forget to put a piece of cotton cloth or a towel on the bottom of the pot.
7. Roll up the jars with lids and leave to cool upside down. Additional cover is not required to make the marinated zucchini crisp like mushrooms.

Pickled cucumbers, sauerkraut and pickled zucchini from the Soviet era still evoke nostalgia.

This is probably why the simplest recipe for pickled zucchini prepared in jars for the winter is so in demand in home canning.

Ingredients:

• 2 kg of young zucchini;
• 2 tbsp. spoons of rock salt;
• 150 g sugar;
• 180 ml;
• ¼ teaspoon of ground black pepper;
• dill or parsley.

Cooking procedure:

1. Wash the courgettes and cut into thin rings.
2. Dissolve salt and sugar in 1.5 liters of boiling water. Add all other ingredients as per recipe.
3. Simmer for 5-7 minutes.
4. Wash greens, chop, put on the bottom of pre-sterilized jars.
5. Arrange the boiled zucchini in the jars as tightly as possible, fill with hot marinade.
6. Roll up the lids and leave to cool completely.

Additional Information! Zucchini is easy to digest and is considered a dietary meal. They are added to baby food, to the diet of patients suffering from digestive problems. This vegetable is included in diet menus for people who want to lose weight. The calorie content of zucchini is only 27 Kcal per 100 g of product.

Fast food Korean recipe

Zucchini was also noted in the recipes of Korean cuisine, loved for its sharpness and piquant taste.

Ingredients:

• 3 kg of zucchini;
• 0.5 kg of carrots;
• 0.5 kg of onions;
• 1 hot green pepper (the amount can be reduced to your liking);
• 3 tbsp. tablespoons of salt;
• 6 tbsp. tablespoons of sugar;
• 150 g of vegetable oil;
• 200 ml;
• 2 tbsp. tablespoons of ground coriander.

Cooking procedure:

1. Peel the zucchini by removing the seeds and grate them on a coarse grater.
2. Grate the carrots on a special grater with long thin strips. Chop the onion into thin half rings.
3. Cut green hot peppers into thin rings, do not remove the seeds.
4. Put all vegetables in a deep container, add the rest of the recipe ingredients and mix thoroughly so that the spices are evenly distributed throughout the volume. Leave it on for 2 hours.
5. Place the workpiece in sterilized jars. Spread the juice released during pickling evenly over the jars.
6. Cover and sterilize in a water bath for 15 minutes.
7. Roll up the jars with lids, turn them upside down, cover with a blanket to cool gradually.

It is more convenient for someone to make marinated zucchini without sterilization, saving time. Someone enjoys the harvesting process itself and the method of canning is no longer so important.

Either way, you will have delicious crunchy marinated zucchini!

Recipes:

Let's talk today about storing such a simple vegetable as a vegetable marrow for the future. It grows quickly, gives a lot of fruits, is inexpensive, as they say, God himself ordered us to prepare more pickles from it for the winter.

Many housewives undeservedly ignore pickled zucchini and do not see them as an independent dish. Personally, I like pickled zucchini even more than cucumbers. They turn out to be much softer and more aromatic. I even cook pickle on their basis in winter, it turns out much tastier than with cucumbers.

Their own taste is not pronounced, and in combination with other vegetables or fruits, zucchini acquire the taste of their neighbor. Therefore, they are used even in seaming various exotic compotes.

Let's start as usual with the simplest recipe, then complicate things.

Zucchini marinated for the winter "You will lick your fingers" in three-liter jars

• zucchini 1.5kg,
• onion 2pcs,
• 5 cloves garlic,
• parsley several sprigs.

For the marinade:

• 3 tablespoons of sugar
• 2 tablespoons of salt
• peppercorns 5-6pcs,
• dessert spoon of vinegar essence 78%.

This is the amount for a three-liter can. You need to marinate zucchini without sterilization in two- and three-liter jars, it is the large volume that allows you to do without sterilization, since it cools slowly and in fact the pasteurization process is obtained.

We take zucchini of the same size - small ones can be stacked whole, large ones can be cut into circles.

1. We fill the jar, trying to pack the vegetables more tightly. Put the garlic, pepper and parsley on the bottom.
2. Fill with boiling water, cover and let stand for 15 minutes.
3. Drain the water into a separate saucepan, boil again and refill. We wait 15 minutes and pour into a saucepan.
4. Bring it to a boil again, add sugar, salt, vinegar essence, let it boil a little and pour the resulting marinade under the very lid.
5. Roll up, turn over. Ready!

To speed up the process, I usually roll up three jars at once. I warm water in a five-liter saucepan.

A little trick from me! If you throw 3-4 tomatoes, then the taste will generally be magical!

Canned zucchini in circles in liter jars with sterilization

This method is classic, exactly what is sold in stores. The recipe is for three liter jars.

• Zucchini 2 kg,
• Garlic 2 heads.
• Black peppercorns, 3 each.

• water one and a half liters,
• sugar 4 tablespoons,
• salt 2 tablespoons,
• vinegar essence - a tablespoon.

Important! You will need a large pot to sterilize.

1. For vegetables, cut off the ends on both sides and cut them into circles, no more than a centimeter thick.
2. We put it in jars more tightly, cut the garlic into slices and put it on the bottom.
3. Prepare the marinade: mix everything, heat it up and let it boil for a couple of minutes.
4. Fill with boiling brine, cover them with lids.
5. We put the cans in a large saucepan, on a cotton towel, pour water into the pan up to the hangers of the cans and put on the fire.
6. After the water in the pan boils, wait ten minutes - this is the sterilization time for liter cans.
7. We take the cans out of the water, roll them up, turn them over and under a fur coat.

You can add a twist to this recipe. Put a dozen circles of carrots in each jar - it will be very tasty to crunch pickled carrots in winter.

Pickled zucchini "Lick your fingers" without sterilization in liter jars

I got this cool recipe from a friend. For some time now, my children have gone to study and I simply did not need to make preparations in three-liter cans. For about three liter jars.

• zucchini, cut into slices 2kg,
• garlic 9 cloves.

This recipe starts with the marinade. Pour a liter of water into a large wide saucepan, put 10 black peppercorns and 4 allspice, 4 tablespoons of sugar and 2 tablespoons of salt. Pour in a dessert spoon of vinegar essence and bring to a boil.

In the boiling marinade, put one bay leaf, lower the chopped zucchini, stir with a slotted spoon for even heating. Don't count the crows after boiling! After three minutes, quickly pull out and discard the lavrushka, spread the mixture over sterile jars to the top, throw three cloves of garlic into each and roll up. Turn under a fur coat.

Cheap, cheerful and fast!

Home preservation does not stop there - look at more options for harvesting for the winter:

Zucchini marinated for the winter with tomatoes and onions

Not a recipe, but a song! What is called - you will lick your fingers! For four liter cans.

• zucchini, cut into rings one and a half kilograms,
• small dense tomatoes 1 kg,
• onions, cut into large circles - 4 large onions.

We put in each jar to the bottom:

• half a bay leaf
• three black peppercorns,
• two - fragrant,
• two carnations,
• three cloves of garlic
• a small piece of horseradish root.

We fill the jar with layers - onions, zucchini, tomatoes.

Fill with boiling water, cover with lids, let stand for 10 minutes.

We drain the water from the cans into a separate saucepan, boil and refill.

After ten minutes, drain the water again and set it to heat. Add 6 tablespoons of table sugar and two table boats with a slide of salt. Let it boil a little and fill the jars with marinade.

Add half a teaspoon of vinegar essence to each and roll up. We turn it over and under a fur coat.

You will never guess what I love most about this seaming ... First of all, after removing the lid, I drink the marinade. Straight over the edge, because there is no patience to even pour it into a mug!

Bulgarian marinated zucchini for the winter

For this traditional recipe you will need:

• zucchini, cut into large pieces, 1.5 kg,
• 6 cloves garlic,
• bitter pepper a quarter of a pod,
• dill umbrella.
• two leaves of black currant,
• salt 2 tablespoons without top,
• sugar 3 tbsp,
• black peppercorns 5pcs,
• bay leaf 1pc,
• vinegar essence dessert spoon.

We do it step by step:

1. Pour a liter of water into a large, wide saucepan. Add salt, sugar and bring to a boil.
2. Put garlic, pepper, dill, currant leaves, lavrushka on a slotted spoon and dip them in a boiling marinade for half a minute, then put them in a jar.
3. Pour vegetables into the marinade so that the water covers them. Cook for 8-10 minutes.
4. We spread it with a slotted spoon in a jar.
5. Boil the marinade again, pour in the vinegar and pour it to the top. Roll up, turn over.

As a result, we get the very same Bulgarian pickled zucchini, the taste of which has been familiar to us since Soviet times. A good snack at a friendly table and an addition to cutlets with potatoes.

Marinate zucchini with mustard or in mustard sauce - crispy as cucumbers

It turns out crispy and sweet and sour, very spicy and unusual. Recipe for a liter jar.

Light zucchini, as long as the height of a liter jar, cut into quarters lengthwise.

At the bottom, put four cloves of garlic, two allspice peas, four black peppercorns and a bay leaf.

Fill the jar by placing the slices firmly vertically.

Marinade: half a liter of water, half a tablespoon of salt, a tablespoon of mustard seeds, a tablespoon of powdered mustard, two tablespoons of sugar, boil and pour in a teaspoon of vinegar essence.

Pour the jar to the top with hot marinade. Put in a water bath in warm water and sterilize twenty minutes after boiling. Take out and roll up.

Friends and family will appreciate this unusual snack.

Indeed, this recipe makes excellent marinated zucchini for the winter - as tasty and crunchy as cucumbers. Even tastier than cucumbers.

Marinated zucchini like mushrooms for the winter - a delicious appetizer

The look of the dish prepared according to this recipe will resemble the pickled legs of mushrooms, and the spices and seasonings will give it a unique mushroom aroma. It is done quickly and easily, therefore it is a signature dish in the kitchens of many housewives. There are many options for this recipe, but I chose the laziest one for myself.

Here's my step by step recipe:

1. Cut a kilogram of zucchini into cubes with a side of about 2 cm or into small cubes.
2. Finely chop five cloves of garlic with a knife.
3. Finely chop a bunch of parsley.
4. Pour everything into a wide saucepan with a thick bottom and mix thoroughly, I do it directly with my hands.
5. In a cup, mix half a cup of vegetable oil and 5 tablespoons of vinegar. Add a tablespoon of salt and a tablespoon of sugar, mix thoroughly.
6. Pour in the resulting marinade and stir.
7. Place in a cool place for 3-4 hours, stirring occasionally.
8. When the zucchini gives a fair amount of juice, you need to put them on a slow fire and simmer for 20 minutes, stirring, but without fanaticism.
9. Place quickly in sterile jars and roll up. Cool upside down under a fur coat.

A wonderful and unusual snack on cold winter evenings will remind us of summer, walks in the forest and the mushroom spirit of the forest.

How to pickle delicious zucchini for the winter at home: Secrets and Rules

Today we talked about marinating zucchini for the winter. This process, in my opinion, is not at all difficult, the main thing in it is to maintain sterility. Therefore, the rules for today are as follows:

1. Jars and lids are cleaned and thoroughly sterilized.
2. After seaming, we turn the cans upside down and leave them in this position until they cool completely, after which we put them in the cellar or basement.
3. We use small, unripe zucchini. The smaller - the tastier, this is a priori. And the best thing is the small zucchini, their colors are painfully bright. It turns out not only delicious, but also very beautiful.
4. Rinse and peel all vegetables. Clean the skin if it is rough and remove the seed chamber if necessary.
5. Small zucchini up to 10 cm long can be marinated whole, larger fruits cut across into pieces-circles, no more than 3 cm thick.
6. Before marinating, vegetables must be soaked in cold water for a couple of hours so that they are saturated with water and do not take liquid from the marinade.

Few people know that squash is not a relative of a pumpkin at all, but this is the pumpkin itself! One of its varieties, just bush and with oblong fruits. He came to us from Northern Mexico. And it was grown in Europe, at first, exclusively in the Botanical Gardens, as a rare beautiful exotic.

Italians were the first to taste immature zucchini. This product is essentially a godsend for those who want to lose weight, since its calorie content is only about 27 Kcal. This vegetable is easily absorbed, there are a lot of vitamins and minerals in it, and therefore it is used in baby and medical nutrition.

There are hundreds of zucchini recipes in different cuisines around the world. This vegetable is fried, steamed, stuffed, baked. Both greens and ripe fruits are used. In Italy and France, even zucchini flowers are baked in batter.

Well, that's probably all you need to know about marinating zucchini. She shared her secrets and her impressions. Successful preparations, dear hostesses, and grateful connoisseurs of your delights at the dinner table!