A selection of the best recipes for canned zucchini: cook deliciously and surprise guests

Zucchini Is a popular variety of zucchini. In markets and supermarket shelves, fruits are found in dark green, striped and yellow colors. The vegetable has an amazing taste, has a delicate pulp with small, almost imperceptible seeds and a thin peel. Canned zucchini are frequent guests on our tables. In this article, we have collected proven recipes for winter marinated zucchini.

Preparing zucchini for canning

Zucchini, or zucchini, are good because they do not need to be processed for a long time before putting them in jars. The fruits are only thoroughly washed and the tips are cut off. The skin of young vegetables is thin, and the middle contains practically no seeds. Young zucchini are delicious even fresh. They are used to prepare instant snacks marinated with honey, garlic and herbs.

The slicing method depends on the recipe for the snack:

• for adjika, the pulp is chopped in a blender or meat grinder;
• for salting or pickling, cut into half rings or cubes;
• for salads, grate, cut into strips or cubes.

If you decide to use old zucchini of large sizes, you will have to cut off the peel and remove the middle with seeds.

To keep the zucchini firm and crisp, the pieces are immediately placed in jars and covered with hot brine or marinade.

If pre-marinating in vinegar is planned, put the chopped vegetables in an enamel bowl, but not a metal one, to avoid oxidizing the food.

Delicious preparations: marinated zucchini for the winter

The most popular among housewives are recipes for pickled zucchini. To prepare young vegetables, different methods are used: they are pre-blanched and closed without sterilization, or they are immediately placed in a glass container and placed in a water bath.

The first method simplifies the preservation process and reduces the time spent near the stove, which is especially important in the summer heat. Marinated zucchini with spices and vinegar has a spicy, sweet taste. Fresh leaves of horseradish, currants and cherries maintain the firmness of the pieces.

With garlic and carrots

Ingredients:

• zucchini - 2 kg;
• carrots - 5 pcs.;
• garlic - 3 heads;
• water - 550 ml;
• rock salt - 60 g;
• white sugar - 100 g;
• vegetable oil - 200 ml;
• table vinegar 9% - 60 ml.

Step by step cooking:

1. Wash the zucchini and remove the skin. If the fruits are young, the skins and seeds do not need to be removed. Cut the flesh into 3-4 cm cubes.
2. Place a large saucepan on the fire and cook the marinade with water, vinegar, oil, salt and sugar. Let it boil and dip the zucchini in the liquid. Cover and cook for 10 minutes.
3. Grate the carrots on a coarse grater, pass the garlic through a press and add to the vegetables. Simmer for 5-7 minutes, then put in a glass container.
4. Cover the jars with lids and place in a water bath for 10 minutes. Seal tightly and leave to cool upside down.

With Torchin sauce

Ingredients:

• zucchini - 3 kg;
• peeled carrots - 600 g;
• water - 3 l;
• Torchin sauce - 250 g;
• vinegar 9% - 300 ml;
• sugar - 50 g;
• salt - 60 g;
• umbrellas and dill greens;
• garlic - 2 heads;
• black peppercorns, laurel - to taste;
• cherry and currant leaves.

Preparation:

1. Rinse the zucchini and cut into cubes or sticks.Grate the carrots with a coarse side.
2. Arrange spices and leaves, peeled cloves of garlic, dill umbrellas, finely chopped herbs and vegetables in jars.
3. Boil water, salt and pour in the vegetable mixture, leave for 15 minutes.
4. Drain the brine into a saucepan, add vinegar, sugar, sauce, bay leaf. Wait until it boils, remove the bay leaf and pour into jars.
5. Cover the container with tin lids and set to pasteurize for 10 minutes. Roll the piece tightly and turn it over.

Council. Torchin sauce can be replaced with any other tomato sauce or ketchup.

"In Ukrainian"

Ingredients:

• zucchini or other zucchini - 4 kg;
• carrots - 4 pcs.;
• garlic - 2 heads;
• natural tomato paste - 700 g;
• vinegar 9% - 150 ml;
• oil - 300 ml;
• salt - 60 g;
• sugar - 180 g

Preparation:

1. Prepare vegetables and cut into thin slices. Mix in a large bowl with salt and sugar. Pour in unscented sunflower oil and vinegar. Leave it on for half an hour.
2. Squeeze the garlic through a press and add to the vegetable mixture along with the tomato paste. Place the container on low heat and cook for 15-20 minutes.
3. Divide the mixture into jars and close with screw lids, turn over and warm.

Lightly salted with garlic and herbs

The vegetable is prepared according to the principle of lightly salted cucumbers. Only salt and herbs are added. Eat immediately or roll up in jars.

Ingredients:

• young zucchini with thin skin - 7-8 pcs.;
• garlic - 7-8 cloves;
• horseradish and currant leaves, dill and celery greens - to taste;
• black and allspice - taste;
• water - 2 l;
• rock salt - 150 g.

Preparation:

1. Wash the fruit and cut into sticks.
2. Put washed herbs, peeled cloves of garlic, spices, zucchini at the bottom of the jars.
3. Pour water into a saucepan, add salt and let it boil. Remove from heat and leave to cool.
4. Pour the brine over the vegetables, place the jar in a deep bowl, and cover with a nylon lid on top. Leave at room temperature for 24 hours.

The appetizer can be immediately served on the table or rolled up into jars by sterilization.

Pickled with onions

Ingredients:

• zucchini - 1.5 kg;
• garlic - 1 head;
• black peppercorns - 3-4 pcs.;
• laurel, parsley - to taste;
• one large onion;
• water - 1.5 l;
• sugar - 30 g;
• salt - 60 g;
• apple cider vinegar - 80 ml.

Preparation:

1. Wash the fruit and cut into half rings. Peel the onion and cut into slices. Chop the parsley finely.
2. Put spices, cloves of garlic, laurel in a glass container. Layer the onion, parsley and zucchini.
3. Prepare the brine and pour hot into the jars. Leave to sit for 20 minutes. Drain the liquid into a saucepan, let it simmer, and refill the containers.
4. Pour 1 teaspoon of vinegar into each jar. Cover with lids and set to sterilize. Roll up tightly and turn over.

A simple recipe for canned colorful zucchini

Ingredients:

• yellow and green zucchini - 1.5 kg;
• rock salt - 90 g;
• water - 700 ml;
• sugar - 250 g;
• a bunch of dill and parsley, laurel, black peppercorns.

Preparation:

1. Cut the prepared vegetables into slices, put in a deep bowl, add herbs.
2. Prepare a brine with salt and sugar, bay leaves and pepper. Wait for it to boil and turn it off. Pour over vegetables and leave for half an hour.
3. Arrange the vegetables in jars, pouring the brine all the way to the top. Sterilize in a water bath and close with metal lids.

Zucchini salad with bell pepper

Ingredients:

• young zucchini - 2.5 kg;
• sweet pepper - 1.5 kg;
• onions - 1.5 kg;
• garlic - 2 heads;
• laurel and allspice - to taste;
• water - 2 l;
• wine vinegar - 180 ml;
• rock salt - 120 g;
• sugar - 200 g

Preparation:

1. Wash the zucchini and cut into long strips. Peel the pepper and also cut into strips. Cut the onion into half rings and mix with the vegetables in a deep bowl.
2. Boil the brine with water, sugar, salt, bay leaf and pepper.
3. Divide the vegetable mixture into jars, top with garlic and vinegar and cover with hot brine.Place in a water bath to sterilize. Close with airtight lids and turn over.

A la pineapples

Ingredients:

• large zucchini - 3 pcs.;
• sugar - 200 g;
• citric acid - 10 g;
• a pinch of turmeric or saffron;
• water - 2 l.

Step by step cooking:

1. Wash the zucchini, remove the peel and cut into 1 cm thick circles. Using a knife or a glass of a suitable diameter, cut out the middle to make rings.
2. Make a syrup with water, sugar, turmeric, and citric acid. Wait until it boils and gently transfer the courgettes. Cook for five minutes and remove from heat.
3. Leave the vegetables in the syrup until they cool to room temperature. Arrange the rings in suitable sized jars and top with the syrup. Put in the refrigerator for an hour and you can serve it to the table.

Council. If you want to close for the winter, place the zucchini in containers hot and immediately close with airtight lids.

Quick curry recipe

Ingredients:

• zucchini - 2.5 kg;
• onion - 1 pc.;
• salt - 70 g;
• vinegar 9% - 350 ml;
• curry seasoning - 40 g;
• water - 500 ml;
• sugar - 400 g

Step by step cooking:

1. Cut the prepared zucchini into circles, then into triangles. Finely chop the onion, mix with vegetables and pour in all the salt indicated in the recipe. Leave it on for 25-30 minutes until the juice comes out.
2. Cook a marinade based on water, sugar, vinegar and spices.
3. Divide the mixture into a clean container and cover with boiling marinade.
4. Place the jars in a large pasteurizing pot for 10 minutes, then seal them tightly.

Spicy adjika from zucchini

The taste of this wonderful preparation is fully revealed 2 months after preparation.

Ingredients:

• zucchini - 3.5 kg;
• carrots - 700 g;
• paprika - 700 g;
• garlic - 1 head;
• fleshy tomatoes - 2 kg;
• salt - 90 g;
• sugar - 125 g;
• ground red pepper - 1.5 tbsp. l .;
• odorless sunflower oil - 300 ml;
• table vinegar 9% - 150 ml.

Preparation:

1. Twist the vegetables in a meat grinder. Add sugar, salt, red pepper, vegetable oil. Transfer the mixture to a saucepan and cook for 30 minutes.
2. Squeeze the garlic through the garlic press and stir into the vegetable mixture. Cook for another five minutes.
3. Pour in the vinegar, simmer for 2-3 minutes and place in clean jars. Seal tightly and turn over.

Council. For a smoother consistency, grind the vegetables in a blender.

Zucchini with cucumbers in one jar

Ingredients:

• small zucchini - 2 pcs.;
• medium-sized cucumbers - 3 pcs.;
• carrots - 1 pc.;
• sweet pepper - 1 pc.;
• hot pepper - 1 pod;
• garlic - 3 cloves;
• horseradish root and leaves;
• dill umbrellas;
• water - 1 l;
• salt - 90 g;
• laurel, black pepper;
• sugar - 50 g;
• vinegar 9% - 30 ml.

Preparation:

1. Place the dill, horseradish and garlic in the jars.
2. Wash the zucchini and cucumbers, cut into thick slices. Put in containers, add spices.
3. Pour boiling water into a container and leave for 10 minutes. Then drain and refill the jars with boiling water for 20 minutes.
4. Make a marinade with water, salt, sugar, and vinegar. Empty the containers and pour the marinade to the top. Close with airtight lids and wrap.

Cooking recommendations

To make pickled zucchini delicious, take note of a few tips from experienced housewives:

1. Choose fresh fruit with firm flesh and thin skin without defects.
2. Don't throw away overripe courgettes. They are ideal for caviar and adjika.
3. Combine zucchini with cucumber and squash - it's incredibly tasty!
4. Remember to sterilize the glass container before filling. This will ensure the safety of winter preparations.
5. Marinating is one of the best ways to prepare zucchini for the winter. The vegetable retains its structure and acquires new flavors thanks to the spices and herbs.
6. Try to follow the proportions of sugar, salt and vinegar indicated in recipes to make your snacks tasty.

Conclusion

Preserving vegetables for the winter is one of the best ways to preserve the vitamin content and beneficial properties of foods.Zucchini and other zucchini marinated in sweet and spicy marinades will be a delicious addition to meat, fish, cereals, pasta. In winter, we don't have enough fresh summer vegetables, so a jar of crispy slices will come in handy.