The most delicious and simple recipes for how to salt zucchini for the winter in jars

Winter blanks - not only a great way to preserve a significant part of the harvest, but also to have delicious snacks in stock that can be quickly put on the table in case of guests arriving.

Despite the large selection of canned food in the store, your preparations are much nicer and tastier. How to salt zucchini for the winter in banks? Our article is a selection of the best step by step and easy recipes.

Instant marinated zucchini for the winter in liter jars

The recipe is for 2 liter cans. The easiest and fastest option.

Ingredients:

• 1 kg of young squash without seeds;
• 50 g dill;
• 5 cloves of garlic;
• 8 allspice peas;
• 30 peas of black pepper;
• 1 liter of water for the marinade;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 3 tbsp. l. 9% vinegar.

Preparation:

1. Wash the courgettes and cut into semicircles.
2. Put half of all the ingredients in each jar (equal parts on the bottom and top, in the middle of the zucchini).
3. Roll up.
4. A salty snack can be eaten after 20-25 days.

Recipe for pickling zucchini with cherry leaves

For this recipe, it is better to take zucchini with underdeveloped seeds, up to 10 cm long.

Ingredients:

• 10 kg of young zucchini;
• 5 liters of water;
• 300 g cherry leaves;
• 300 g horseradish root;
• 250 g of salt;
• parsley to taste.

Preparation:

1. Rinse everything well, cut off the tails of the zucchini.
2. Chop the zucchini coarsely, horseradish finely.
3. Put in layers in jars: zucchini, cherry leaf, horseradish, parsley.
4. To prepare the brine, add salt to the water and bring to a boil, filter and cool.
5. Pour the contents of the jars with brine.
6. Place in a cool dry place for 20-25 days. During this time, add brine if necessary.

Zucchini marinated with garlic for the winter

Small fruits up to 15 cm in length are suitable. You can use apple cider vinegar.

Ingredients:

• 1 kg of zucchini;
• 1 liter of water;
• 80 g of salt;
• 70 ml of 9% vinegar;
• 30 g dill greens;
• 10 cloves of garlic;
• 5 allspice peas.

Preparation:

1. Rinse the zucchini, cut off the stalks and cut into circles 1.5-2 cm thick.
2. Cut the garlic into slices, chop the dill.
3. Put all prepared additives on the bottom of the jar. Place the zucchini tightly on top.
4. Bring water to a boil in a separate saucepan, add salt, pour in vinegar.
5. Pour the brine into a jar and roll up.

Read also:

Proper cultivation of squash and care in the open field.

Advantages and disadvantages of round zucchini.

Zucchini caviar as in the store

Serve cold with your favorite meal or as a separate snack.

Ingredients:

• 1 kg of zucchini;
• 350 g onions;
• 250 g carrots;
• 100 ml of refined vegetable oil;
• 2 tbsp. l. flour;
• 3 tbsp. l. tomato paste;
• 2 tsp salt;
• 1 tsp Sahara;
• 0.5 tsp paprika;
• 0.5 tsp hot red pepper;
• 1/3 tsp ground black pepper;
• 4 cloves of garlic;
• 2 tsp 9% table vinegar.

Preparation:

1. Rinse the vegetables, peel them. If necessary, remove the middle from the courgettes.
2. Chop the zucchini and simmer in a little water for 10-15 minutes.
3. Cut the onion into half rings, grate the carrots.
4. Simmer onions with carrots in vegetable oil until soft.
5. Mix vegetables in one container and grind with a blender. You can pass through a meat grinder with a fine attachment.
6. Cook the mixture in a heavy-bottomed saucepan for 20 minutes.
7. Add salt, sugar, paprika, black and red ground pepper to vegetables. Stir and cook for another 15 minutes under a closed lid over low heat.
8. In a dry frying pan, fry the flour for 2 minutes, stirring constantly.
9. Add chopped garlic, flour and tomato paste to the squash mass.
10. Pour in vinegar. Mix.
11. Cook over low heat for another 5 minutes and you can lay out homemade squash caviar in the jars.

Aromatic fried zucchini for the winter with garlic and herbs

Ingredients:

• 2 kg of zucchini;
• 6 cloves of garlic;
• 200 ml of vegetable oil;
• 120 ml vinegar;
• 1 bunch of greens;
• 1 cup flour;
• 1 onion;
• 2 tbsp. l. salt.

Preparation:

1. Wash and peel the vegetables.
2. Cut the zucchini into circles no more than 1 cm thick.
3. Mix salt with flour.
4. Dip the zucchini in the mixture on both sides.
5. Fry in vegetable oil until crisp (there should be a lot of oil, like in deep fat).
6. Finely chop the herbs and garlic.
7. Chop the onion and fry in oil.
8. Put greens with garlic on the bottom of the jar, then zucchini. Pour vinegar and vegetable oil on top.
9. Roll up the jar.
10. Store in a cool place.

Adjika marrow for the winter

Ingredients:

• 3 kg of zucchini;
• 500 g carrots;
• 500 g sweet pepper;
• 5 cloves of garlic;
• 1.5 kg of tomatoes;
• 2 tbsp. l. salt;
• ½ cup sugar;
• 2.5 tsp hot pepper;
• 1 cup vegetable oil.

Preparation:

1. Wash and peel vegetables. Cut randomly.
2. Pass the vegetables through a meat grinder so that individual pieces are felt. You do not need to make a homogeneous puree.
3. Add all the spices.
4. Put the mass on fire for half an hour.
5. Add chopped garlic to the vegetables and cook for another 5 minutes.

Zucchini for the winter in a spicy sauce

Ingredients:

• 3 kg of zucchini;
• 0.5 kg of carrots;
• 100 g of garlic;
• 1 hot chilli pepper;
• 200 ml of 9% table vinegar;
• 1 cup of sugar;
• 2 tbsp. l. salt;
• 200 ml of vegetable oil.

Preparation:

1. Wash and peel vegetables.
2. Cut the zucchini into circles 1-2 cm thick.
3. Pass the carrots with pepper and garlic through a meat grinder.
4. In a saucepan, mix vinegar, vegetable oil, sugar, salt. Put on low heat.
5. When the liquid boils, put carrots with pepper and garlic to it.
6. Cook for 5 minutes.
7. Add zucchini. Cook for 25 minutes after boiling.
8. Arrange in banks, roll up.

How to pickle zucchini so that it tastes like milk mushrooms

The recipe is for 4-5 liter cans.

Ingredients:

• 3 kg of zucchini;
• 2 medium bunches of dill and parsley;
• 300 g carrots;
• 10 cloves of garlic;
• 350 ml of vegetable oil;
• 200 ml of 9% table vinegar;
• 2 tbsp. l. salt;
• 6 tbsp. l. Sahara;
• 1 tsp ground black pepper.

Preparation:

1. Rinse vegetables, peel.
2. Cut the courgettes into cubes or sticks.
3. Cut the carrots into small cubes.
4. Finely chop the greens.
5. Cut the garlic into medium-sized pieces.
6. Mix all vegetables in a saucepan.
7. Prepare the marinade separately: mix sugar, salt, vinegar, pepper and vegetable oil until salt and sugar are completely dissolved.
8. Pour the vegetables with marinade and leave to brew for 2-3 hours at room temperature.
9. Put vegetables in jars, pour marinade, roll up.

Spicy zucchini for the winter

Ingredients:

• 3 kg of zucchini;
• 1 kg of tomatoes;
• 500 g bell pepper;
• 2 pods of bitter red pepper;
• 100 g of garlic;
• 250 ml of vegetable oil;
• 100 ml of 9% vinegar;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. salt.

Preparation:

1. Wash and peel all vegetables.
2. Seed peppers and chop finely.
3. Grind the peppers and garlic in a blender.
4. In a saucepan, combine the chopped tomatoes and the blender mixture.
5. Pour in butter, add sugar and salt.
6. Cut the courgettes into cubes.
7. Add them to the mixture in a saucepan.
8. Simmer for 30 minutes.
9. Add table vinegar and stir.
10. Cook for another 2 minutes.
11. Arrange the finished dish in jars.

Zucchini marinated for the winter with Korean carrots

Ingredients:

• 1 kg of large zucchini;
• 1 cup grated carrots
• 1 cup chopped onion rings
• 1 cup thinly sliced ​​bell pepper
• 7 cloves of garlic;
• 0.5 cups of refined vegetable oil;
• 0.5 cups 9% vinegar;
• 3 tbsp. l. Sahara;
• 10 g salt;
• 1.5 tbsp. l. spices for carrots in Korean;
• a bunch of dill and parsley.

Preparation:

1. Grate the zucchini.
2. Mix all other ingredients. -
3. Let it brew for 4 hours at room temperature.
4. Divide into banks.
5. Place the jars in a large saucepan, pour water into it and cook for 25 minutes.
6. Roll up the banks.

Tips and tricks for making and seaming cans

All recipes assume long-term storage of the finished product. Therefore, it is important to pre-sterilize the banks in which you plan to store the blanks.

After filling, the can should be rolled up. There are special devices for this - manual and automatic seaming machines. You will also need special lids, a pan in which the sterilization will take place, and tongs to remove the lids from the boiling water.

reference... If you do not like the taste of vinegar or it is contraindicated for someone close to you, you can use citric acid instead.

Conclusion

Delicious and healthy dishes that do not require much time are always relevant for the festive table and everyday use. You can find simple ingredients in your vegetable garden or at your local store. Enjoy your meal!