How to cook pickled zucchini for the winter without sterilization: the best recipes and useful tips

At the height of the summer cottage season, gardeners begin to actively harvest vegetables for the winter. If you grow zucchini on your plot, we assure you: you will have something to show off to guests during the winter holidays! We present to your attention more than ten different recipes.

Sweet, salty, spicy, savory - choose what you will pamper your household with.

The best marinated zucchini recipes without sterilization

Sterilization is a lengthy and yet laborious process. Therefore, there are such recipes for pickled vegetables that do without it. At the same time, zucchini turns out to be juicy, tasty, without foreign odors, moreover, they are stored for a long time.

Remember that pre-sterilization of cans is mandatory in any case. But the finished product is not sterilized due to triple pouring or the addition of vinegar in an increased volume.

We suggest that you familiarize yourself with the best simple recipes for marinating zucchini for the winter.

Spicy pickled zucchini (Soviet recipe)

Those who lived during the Soviet period will surely appreciate the taste of these pickled zucchini. We advise you to cook them and plunge into the old days.

Ingredients per two liter cans of the finished product:

• 1.5 kg of zucchini;
• 8 slices garlic;
• 1 liter of water;
• 100 g sugar;
• 1.5 tbsp. l. salt;
• 120 ml vinegar;
• dill;
• horseradish leaves;
• Bay leaf;
• allspice;
• cloves (optional).

Preparation:

1. Rinse vegetables and herbs thoroughly. A non-sterilized recipe requires crystal clear products.
2. Wash the jars, sterilize them in the usual way for you: in the oven or over a saucepan.
3. Slice the horseradish leaf.
4. Lay the greens first on the bottom of the containers.
5. Then add 4 garlic cloves.
6. Remove the tails of the courgettes.
7. Cut the vegetables into slices.
8. Start preparing the marinade. Add the entire portion of salt and sugar to the water. Stir and add all the spices. Put on fire.
9. While the marinade is boiling, transfer the zucchini from the cutting board to a deep container that can be placed on the stove.
10. As soon as the marinade boils, pour boiling water over the vegetables and put on fire.
11. Boil vegetables in the marinade for 5 minutes.
12. Divide the zucchini into the jars.
13. Bring the ready-made marinade to a boil again, add vinegar at the very end and pour over the vegetables.
14. Turn the closed containers upside down, wrap them in a warm blanket for a day.

Important! It is good to use slightly overripe dill for this recipe. It is he who gives the desired taste.

With celery and fresh parsley

Ingredients:

• 1 kg of zucchini;
• 1 bunch of celery
• 1 bunch of parsley;
• 1 liter of water;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. vinegar.

Preparation:

1. Wash and sterilize containers.
2. Wash vegetables and herbs thoroughly.
3. Chop the celery and parsley, but not too finely.
4. Lay some of the greenery at the bottom.
5. Cut off the stem of the squash. If the vegetable is not young, cut the skin off.
6. Cut into cubes or circles.
7. Place in a jar, place the second part of the greens between the vegetables.
8. Put water to boil without salt and sugar.
9. Pour boiling water over the jar, let the water cool, then drain. Put fresh water on the fire.
10. Add 2 tbsp to the jar. l. Sahara. Add 1 tbsp on top. l. salt.
11. Add vinegar.
12. Pour in new boiling water.
13. Immediately close the jars with lids, turn them over, wrap them with a warm blanket for a day.

Reference.This recipe does not contain black pepper, cloves or other spices. This is due to the fact that celery and parsley give an already strong flavor. If desired, you can add garlic, but we do not recommend adding spices.

In Bulgarian

Ingredients:

• 1.5 kg of zucchini;
• several twigs dill;
• black currant leaves;
• 4 cloves of garlic;
• 1 liter of water;
• 1 small hot pepper;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 3 tbsp. l. vinegar;
• Bay leaf;
• spices to taste.

Preparation:

1. First, prepare the jars. Make sure there are no cracks. Wash and sterilize.
2. Rinse vegetables and herbs well. Cut the tails of the zucchini.
3. Cut vegetables into cubes or rings.
4. Put water on fire.
5. When the water boils, add salt, sugar, all the spices and pour in the vinegar.
6. Toss and add the sliced ​​courgettes to the marinade. Cook for 7 minutes.
7. While the zucchini is boiling in the marinade, put the garlic, pepper and herbs on the bottom of the containers.
8. Divide the zucchini into the jars. The marinade, meanwhile, continues to boil.
9. Some of the dill can be added to the very top of the jar.
10. Pour the marinade over, cover and turn over.
11. After 12 hours, the jars can be removed to their usual storage place.

Properly cooked zucchini crunchy and don't fall apart.

With honey and garlic

Ingredients:

• 1 kg of zucchini;
• 4 cloves of garlic;
• 1 bundle dill;
• 1 bunch of parsley;
• mustard beans;
• allspice;
• fresh pepper (preferably bitter);
• 2 tbsp. l. honey;
• 1 tbsp. l. salt;
• 3 tbsp. l. vinegar.

Preparation:

1. Rinse and sterilize containers.
2. Wash and dry all ingredients.
3. If the zucchini is old, cut the skin and remove the seeds.
4. Cut the garlic and pepper into slices.
5. Place them on the bottom of the jar along with the herbs.
6. Sprinkle with allspice and mustard seeds.
7. Cut the zucchini in any convenient way. If they are large, cut the rings in half again.
8. Put water on fire.
9. While the water is boiling, place the zucchini in jars.
10. Pour boiling water over and leave for 5-7 minutes.
11. After 7 minutes, drain the water back into the pot and boil again.
12. Pour boiling water over the vegetables again, add salt and honey.
13. Pour in vinegar.
14. Close the lids, lightly shake the jar so that the honey penetrates into all corners.
15. Turn over, wrap for a day.

Important! The mustard seed adds flavor and extends the shelf life of pickled vegetables. We do not recommend excluding this ingredient. And it is better to melt honey beforehand.

"Real jam"

This blank has a self-explanatory name, the result will delight the whole family.

What you need for a 3-liter can:

• 1.5 kg of zucchini;
• 1 onion;
• 3 cloves of garlic;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 tsp vinegar essence;
• peppercorns;
• 1 bunch of parsley;
• 1 bunch of dill.

Preparation:

1. Rinse the vegetables, cut off the dark spots.
2. Slice the courgette as you like.
3. Put herbs, peppers, garlic and onion on the bottom of the jar.
4. Boil the water at this time.
5. Place the zucchini tightly in the jar to the very top.
6. Pour boiling water over the vegetables. After 7 minutes, drain the water back into the pot. Bring it to a boil, pour it back into the jar. Repeat the procedure one more time.
7. For the third time, add the entire serving of salt, sugar, essence to boiling water. Boil for 1-2 minutes.
8. Pour the marinade over the vegetables. Roll up the cans and turn them over.

Important! If you don't like sweet-tasting vegetables, increase your salt intake. Add two instead of one spoon.

With honey

The recipe is perfect for those who love sweet pickled vegetables.

Ingredients:

• 1 kg of young zucchini;
• 2 tbsp. l. honey;
• 1 clove of garlic;
• 1 bunch of dill;
• vinegar;
• other greens at your request;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. salt.

Preparation:

1. Place chopped garlic and herbs on the bottom of the sterilized jars.
2. Rinse the zucchini well, remove the stalk.
3. Cut vegetables into cubes.
4. While you are placing the vegetables, water is boiling on the stove.
5. Pour boiling water over the vegetables, let it brew for 5-7 minutes.
6. Melt the honey.
7. Send water back to the stove, bring to a boil. Add salt and sugar to already boiling water. Stir. Cook for 1 minute. At the very end, add 2 tbsp. l. vinegar.
8. Pour the marinade over the vegetables. Pour 2 tbsp on top. l. honey.
9. Close and flip the jar.

Important! The jar needs to be turned over as soon as possible - this will dissolve the honey faster. Cut the courgettes into cubes, rather than tight slices, so that the honey is better absorbed into the vegetables.

With onion

Ingredients:

• 1 kg of zucchini;
• 2 cloves of garlic;
• 2 onions;
• black peppercorns;
• greens: dill or parsley;
• 1 liter of water;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 2 tbsp. l. vinegar.

Preparation:

1. Put some of the herbs, garlic, peppercorns at the bottom of the sterilized jars.
2. Cut the onion into large rings. Place in a jar.
3. Place the remaining herbs on top of the onion rings.
4. Cut the pure courgettes as you like. Store tightly in jars.
5. Pour boiling water over the jars and leave for 10 minutes. Repeat.
6. When boiling water for the third time, add salt and sugar during boiling. Mix thoroughly for 1 to 2 minutes.
7. Pour into jars. Pour vinegar on top.
8. Close and turn the cans over until the next morning.

Important! The amount of salt exceeds the amount of sugar. The vegetables are salty with bitterness.

Triple-filled

Triple-fill is found in many non-sterilized recipes. This replaces the time consuming process.

Ingredients:

• 1.5 kg of zucchini;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 bunch of dill;
• black peppercorns;
• currant leaf;
• 2 cloves of garlic:
• 1 l. water;
• 2 tbsp. l. vinegar.

Preparation:

1. Sterilize jars, wash vegetables, cut.
2. Put some greens, garlic and peppercorns at the bottom of the jar.
3. Put chopped zucchini up to half the can.
4. Add the remaining herbs and spices again.
5. Lay out the rest of the courgettes.
6. Boil water. Pour into jars and let sit for 20 minutes.
7. Drain the water back. Boil. Pour into jars, leave for 5 minutes.
8. Drain water, boil. Once the water boils, add salt and sugar. Boil for 2-3 minutes while stirring. Pour the marinade over the jars.
9. Pour vinegar on top.
10. Roll up the lids and store the cans upside down in a dark place.

With pepper and tomatoes

Ingredients:

• 0.5 kg of zucchini;
• 5 good tomato;
• horseradish leaf;
• 1 bunch of dill;
• 3 cloves of garlic;
• hot pepper;
• allspice;
• 1 liter of water;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 3 tbsp. l. vinegar.

Preparation:

1. Wash all vegetables and herbs. Remove dark spots. Tomatoes should have firm skin.
2. Sterilize the banks.
3. Put herbs, garlic, peppercorns and hot peppers on the bottom.
4. The next layer is small tomatoes.
5. Lay the zucchini on top of the tomatoes.
6. Pour boiling water over the vegetables. Leave it on for 10 minutes.
7. Drain the water back, add salt and sugar when boiling.
8. After 1-2 minutes, add vinegar to the jars and immediately cover with marinade.
9. Close the lids and turn the cans over.

With carrots

Ingredients:

• 1 kg of zucchini;
• 1 large carrot;
• peppercorns;
• Bay leaf;
• 1 liter of water;
• 1 bunch of dill;
• sugar and salt in equal amounts - 2 tbsp. l .;
• 100 ml vinegar 9%.

Preparation:

1. Sterilize the jars.
2. Rinse the zucchini, cut into small circles.
3. Grate the carrots on a coarse grater.
4. Put herbs, garlic and grated carrots at the bottom of the jars.
5. Place the zucchini on top.
6. Boil water. Pour boiling water over. Leave it on for 20 minutes.
7. Drain the water back into the pot and bring to a boil. Add salt, sugar, stir.
8. Pour the marinade over the vegetables. Pour vinegar on top.
9. Close, turn over.

Like mushrooms for the winter

Ingredients:

• 1.5 kg of zucchini;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 4 cloves of garlic;
• 1 bunch of dill;
• 100 ml of vegetable oil;
• 100 ml vinegar 9%;
• ground black pepper.

Preparation:

1. Sterilize the banks. Rinse the zucchini, cut. Chop the garlic. Dry the greens, cut.
2. Mix zucchini, herbs, garlic in a bowl.
3. Stir, add the rest of the ingredients.
4. Leave at room temperature for 3 hours to marinate.
5. Transfer to a jar. Close the lid and store in the refrigerator.

The zucchini will taste like mushrooms.

In cans of citric acid

Ingredients:

• 2 medium zucchini;
• 2 cloves of garlic;
• dill;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• allspice;
• 0.5 tsp citric acid.

Preparation:

1. Place chopped dill, garlic and pepper on the bottom of the sterilized jars.
2. Cut the zucchini into circles, put them tightly in the jar.
3. Pour boiling water over the vegetables. Let sit for 20 minutes, then drain the water back into the pot and boil again.
4. Pour the second boiling water over, leave for 10 minutes.
5. Drain the water again, boil it a third time. Once it boils, add salt and sugar. Boil until dissolved.
6. Add citric acid to the jars and pour the marinade immediately.
7. Close and flip the cans. Store the first day in a warm and dark place.

How to roll up zucchini without sterilization

It is enough to know a few important rules:

• vegetables must be well washed and dried;
• jars and lids are sterilized before laying vegetables;
• the amount of vinegar is doubled compared to those recipes where ready-made jars are sterilized;
• use metal covers.

Tips from experienced housewives

We present to you some housewives' secrets, thanks to which the taste of pickled zucchini will become even better:

1. Add small amounts of mustard beans to any recipe. It gives a sweet and sour taste, and pickled vegetables retain their freshness one and a half times longer.
2. You can add a small tomato to any of the recipes. It softens the taste of vinegar, the vegetables are juicy and aromatic.
3. For recipes with honey, add 1-2 walnuts.
4. Marinate zucchini without sterilization, but with triple pouring. This way cans are stored longer.
5. During the preparation of the marinade, add 0.5 tsp along with salt and sugar. fresh lemon juice. This makes the zucchini more crispy.

Let's sum up

Zucchini marinated without sterilization for the winter is easy to do, and the blanks are very tasty. Vegetables should be fresh, young and thoroughly washed. Zucchini goes well with onions, honey, mustard and even grated carrots. You can use any spices at your discretion, but most often parsley, dill and mustard are used.