Cooking stocks of delicious snacks - how to marinate zucchini for the winter: the best recipes and tips

Zucchini is a delicious and healthy vegetable. It is popular for its low calorie content and beneficial properties. To enjoy a vegetable at any time of the year, you need to have it right. to cook.

In the article we will consider the most delicious and unusual ways to marinate zucchini for winter.

Delicious pickled zucchini for the winter: snack recipes

Many cooking methods are known zucchini... They are fried, boiled, caviar and even made jam. But not everyone knows that pickling a vegetable will delight loved ones with wonderful snacks and even desserts.

Pickled vegetables, depending on the cooking method, taste like mushrooms, pineapples, Korean carrots, sometimes with bitterness and sweet. But you need to be able to properly procure them.

How to make crispy marinated zucchini

We are sharing with you a recipe for a fragrant snack that is perfect for a festive table in winter.

Ingredients:

• zucchini - 5 kg;
• garlic - 10 teeth;
• allspice - 20 pcs.;
• bay leaf - 5 pcs.;
• dill and parsley - 1 bunch;
• horseradish and currant leaves - 10 pcs.;
• water - 4 l;
• sugar - 0.25 kg;
• salt - 0.2 kg;
• vinegar - 280 ml.

Preparation:

1. Wash and cut vegetables into wedges.
2. Put in jars: pepper, garlic, dill, parsley, horseradish leaves, currants and bay leaves.
3. Place the zucchini in jars. At this time, we prepare the marinade.
4. Pour water into a saucepan and add sugar, vinegar and salt.
5. Boil for 5 minutes and pour into jars.
6. Cover and sterilize for 15 minutes.
7. Roll up, turn over and wrap with a blanket.

Advice! Remove jars carefully after sterilization to avoid scalding.

Fast way with chili ketchup

Sterilization is a rather laborious process. Take note of the best recipe you can do without it.

Ingredients:

• zucchini - 2 kg;
• peppercorns - 10 pcs.;
• parsley - 1 bunch;
• chili ketchup - 150 ml;
• vinegar - 250 ml;
• salt - 60 g;
• sugar - 50 g.

Preparation:

1. Cut the vegetable into rings, soak in water for 2 hours.
2. Put in jars pepper, parsley and pour the vinegar equally.
3. Boil the marinade: add ketchup, salt, sugar to the water and simmer for 3 minutes.
4. Pour the marinade into jars and roll up.

This method is also suitable for consumption right away - just wait an hour for fresh vegetables to marinate.

With apples and carrots for the winter - an original recipe for harvesting and marinade

Marinating zucchini with apple and carrot is a rather original recipe that combines the sweetness of carrots and apple sourness.

Ingredients:

• zucchini - 1 kg;
• green apple - 0.5 kg;
• carrots - 0.3 kg;
• dill and its seeds - 50 g;
• water - 1 l;
• salt - 30 g;
• sugar - 50 g;
• vinegar - 150 ml.

Preparation:

1. Wash and peel zucchini, carrots, apples.
2. Cut into bars and place in jars.
3. Add salt, sugar and dill to boiling water.
4. Boil for 5 minutes and pour in vinegar.
5. Pour the marinade into jars and cover.
6. Sterilize at 90 ° C for 20 minutes.
7. Roll up and turn over until it cools completely.
8. Store in a cool, dark place.

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

A quick and tasty option for home preservation.

Ingredients:

• zucchini - 0.5 kg;
• peppercorns - 5 pcs.;
• bay leaf - 2 pcs.;
• garlic - 2 cloves;
• salt - 25 g;
• sugar - 50 g;
• vinegar - 60 ml;
• water - 500 ml.

Preparation:

1. Wash and cut the vegetable into rings.
2. Cut the garlic in half.
3. Put lavrushka, pepper, garlic in a liter jar.
4. Put the zucchini in a jar and pour boiling water over, leave for 20 minutes.
5. Drain water into a saucepan, add salt and sugar.
6. Cook for 3 minutes, add vinegar and remove from heat.
7. Pour into a jar and roll up.
8. Turn over and wrap with a blanket.

All ingredients are in a liter jar. Increase the proportions if you want to cook more.

Bulgarian marinated zucchini for the winter

This recipe is used for canning and other vegetables. In the marinade, both cucumbers and squash will cook perfectly.

Ingredients:

• zucchini - 3 kg;
• water - 2 l;
• vinegar - 250 ml;
• black pepper - 20 pcs.;
• bay leaf - 6 pcs.;
• sugar - 250 g;
• salt - 60 g;
• garlic - 10 cloves;
• horseradish leaves - 1 pc.

Preparation:

1. Arrange pure horseradish leaves, garlic and other spices in the jars.
2. Wash and cut the vegetable as desired, but the thickness should not exceed 7 mm.
3. Pour water into a saucepan and add sugar, lavrushka, pepper and salt.
4. Cook for 5 minutes, then add vinegar.
5. Blanch marinated zucchini for 6 minutes, arrange in jars.
6. Cook the marinade for another 5 minutes, then pour into jars.
7. Roll up, turn over and wrap in a blanket.

Recipe for crispy canned zucchini with cucumbers

The perfect combination of cucumber, spice and zucchini gives a slightly spicy flavor.

Ingredients:

• zucchini - 0.3 kg;
• cucumbers - 0.4 kg;
• horseradish - 1 sheet;
• currants - 3 leaves;
• chili pepper - 0.25 pcs.;
• allspice - 5 pcs.;
• dill umbrella - 1 pc.;
• garlic - 4 cloves;
• vinegar - 50 ml;
• water - 400 ml;
• sugar - 20 g;
• salt - 30g.

Preparation:

1. Wash vegetables and peel garlic.
2. Put horseradish, dill, garlic, chili, allspice and currant leaves in a jar.
3. Fold vegetables on top.
4. Pour water, add salt and sugar.
5. Cook for 5 minutes, then pour in the vinegar.
6. Pour the marinade into the jar.
7. Sterilize for 20 minutes and roll up.
8. Turn over and wrap in a blanket.

The recipe is for a liter can.

Crispy zucchini marinated like mushrooms

A unique recipe - the taste of zucchini is indistinguishable from mushrooms. It will be a great snack for a festive table.

Ingredients:

• young zucchini - 1 kg;
• garlic - 3 cloves;
• carrots - 1 pc.;
• sugar - 50 g;
• salt - 30 g;
• greens - 1 bunch;
• black pepper - 1/3 tsp;
• vinegar - 45 g;
• vegetable oil - 60 g.

Preparation:

1. Wash and dice the young vegetable.
2. Cut the peeled carrots into rings.
3. Chop the herbs and garlic.
4. Add all ingredients to a saucepan and marinate for 4 hours.
5. Divide into jars, sterilize for 25 minutes.
6. Roll up, wrap in a blanket, after cooling, put in the pantry.

Korean style with Korean carrot seasoning

This recipe will be a godsend for lovers of Korean carrots.

Ingredients:

• zucchini - 3 kg;
• onions - 500 g;
• carrots - 500 g;
• bulgarian pepper - 5 pcs.;
• garlic - 7 cloves;
• vinegar - 150 ml;
• sugar - 100 g;
• sunflower oil - 200 ml;
• salt - 45 g;
• seasoning for carrots in Korean - 30 g;
• greens to taste.

Preparation:

1. Grate carrots and zucchini.
2. Chop onion, pepper and garlic into small cubes.
3. Mix vegetables with sugar and seasoning, put in a bag.
4. Combine oil, vinegar and salt in a separate saucepan.
5. Arrange vegetables in jars, pour with marinade and leave for 3 hours.
6. Sterilize for 20 minutes, roll up.

How to cook spicy pickled zucchini? (Soviet recipe)

Ingredients:

• zucchini - 1.5 kg;
• horseradish - 1 sheet;
• mustard grains - ½ tablespoon;
• dill umbrella - 1 pc.;
• hot pepper - 1 pc.;
• salt - 50 g;
• sugar - 60 g;
• black pepper - 10 pcs.;
• garlic - 6 cloves;
• parsley - 1 bunch.

Preparation:

1. Wash and cut the courgette into rings 2-3 cm thick.
2. Place the dill, garlic, mustard, black pepper and horseradish in jars.
3. Add zucchini and parsley.
4. Pour boiling water over and leave for 20 minutes.
5. Drain the water into a saucepan and place it on the stove.
6. Add salt, sugar and simmer for 5 minutes.
7. Add vinegar to the brine and pour into jars.
8. Roll up, turn over and cover with a blanket.

Zucchini will be well marinated by winter and will delight as a spicy and aromatic snack.

Zucchini with garlic in apple juice - a homemade recipe for the winter

Quite an unusual marinade using juice and garlic.

Incidents:

• zucchini - 2 kg;
• garlic - 0.1 kg;
• sugar - 60 g;
• salt - 60 g;
• apple juice - 0.5 l;
• sunflower oil - 0.5 l.

Preparation:

1. Peel and cut the vegetable into strips.
2. Grate the garlic, add to the zucchini.
3. Arrange tightly in jars.
4. Combine juice, salt, sugar and put on fire.
5. Cook for 5 minutes, add oil.
6. Pour the vegetable and roll up the jars.

Slicing can be done in other ways: slices, straws, rings. The only condition is not to cut too large.

Harvesting with tomatoes in a sweet marinade

The exquisite sweet taste of tomatoes and zucchini will be the best side dish for potato dishes.

Ingredients:

• zucchini - 1.5 kg;
• carrots - 2 pcs.;
• tomatoes - 2 pcs.;
• water - 2 l;
• vinegar - 200 ml;
• garlic - 6 cloves;
• allspice - 4 pcs. (for 1 can);
• sugar - 80 g;
• salt - 60 g.

Preparation:

1. Pour water into a saucepan, add sugar and salt.
2. Boil for 5 minutes.
3. Add vinegar, remove from heat and let cool.
4. Wash, peel and cut vegetables into rings.
5. Squeeze the garlic with a press.
6. Put peppers and vegetables in layers in jars.
7. Pour in the marinade and sterilize for 15 minutes.
8. Roll up and wrap up with a blanket.
9. Cool and put in the pantry.

For vegetables to be well marinated, their thickness should not exceed 1.5 cm. Sterilization is necessary for long-term storage.

Canned zucchini like pineapples

An exotic and fairly simple way to cook a vegetable.

Ingredients:

• zucchini - 2 kg;
• pineapple juice - 1 l;
• sugar - 0.25 kg;
• citric acid - 1 tsp;
• natural vanilla - ¼ tsp

Preparation:

1. Wash and peel the zucchini.
2. Cut into rings and core.
3. Pour juice into a saucepan and add sugar, vanilla, citric acid.
4. Cook for 5 minutes, then cook with zucchini for another half hour.
5. Arrange in banks and roll up.
6. Wrap in a blanket until it cools completely.

Tips for the recipe for winter zucchini harvesting

Before you start making your homemade preparations, here are some tips to help you improve the flavor of your snacks and make them easier to prepare:

• for winter harvesting, it is better to choose young vegetables so as not to waste time peeling and removing seeds;
• the storage room for workpieces should be closed from sunlight;
• A microwave will help speed up the sterilization process of cans. Add water to a clean jar and put in the oven for 4 minutes;
• lay a waffle towel on the bottom of the sterilization container - this will help prevent overheating of the cans from cracking;
• iodized salt cannot be used for canning;
• For a crispy vegetable, place it in ice water before cooking.

Conclusion

Each of the recipes has a unique taste and is quite easy to prepare. Salted vegetables are perfect as a side dish for any dish, and "squash like pineapples" can be used as a dessert.