DIY original winter snacks: how to salt zucchini - 12 most delicious recipes

In the 19th century zucchini in Russia played the role of a decorative decoration for a garden. Later, having tasted the tasty and healthy fruit, people began to eat it fresh, stewed and fried. The vitamins contained in this vegetable improve the functioning of the heart, digestive and nervous systems. It is good to serve it with meat and fish, because it improves protein absorption.

Many housewives know how to prepare vegetables for future use, and boldly experiment with ingredients. Read the most popular ways to salt zucchini for the winter: the simplest and most original homemade recipes.

The subtleties of cooking salted zucchini

Several recommendations on how to salt zucchini in order to preserve their beneficial properties and pleasant taste as much as possible:

1. Sluggish and dry vegetables will not be juicy and crunchy when salted. The younger the zucchini, the more crisp it will be after salting.
2. Zucchini salted in an enamel or glass dish, which is previously doused with boiling water or sterilized.
3. When salting zucchini, take 2 tbsp. tablespoons with a slide of salt per 1 liter of water. Store vegetables in the refrigerator.
4. The vegetables should be completely submerged in the brine. To do this, they put oppression on them, which is more convenient to do in a saucepan.
5. Before cooking, vegetables and herbs are washed and dried with a towel, the stalks are removed from zucchini (if necessary, you can remove the peel and seeds).
6. They use coarse salt, not fine iodized salt.
7. To make the zucchini firm and crispy, horseradish, currant and cherry leaves are used in salting.

Preparation for salting

Competent preparation of vegetables for salting guarantees you a wonderful result:

• for salting, take small young zucchini 10-15 cm long;
• the vegetables are washed and the stalk is removed;
• peel and seeds are removed from overgrown vegetables;
• purchased vegetables are soaked in water for several hours to remove nitrates;
• vegetables are salted whole or in 1.5-2 cm slices with herbs, vegetables, currant and cherry leaves;
• so that vegetables are salted faster, they are cut more thinly;
• when whole salting, each vegetable is pierced in several places with a toothpick or fork.

Popular recipes for delicious blanks

Cooking according to these recipes takes a little time, and the result is delicious savory snacks that will be appreciated by both households and guests.

The classic recipe for salted zucchini

Ingredients for one liter can:

• 600 g small zucchini with firm pulp;
• a few peas of black pepper;
• 2 bay leaves;
• 1 tbsp. spoon of 9% vinegar;
• dill and horseradish to taste.

Preparation:

1. Cut the vegetables into slices and soak them in cold water for two hours.
2. At the bottom of the dish, put half of the herbs and spices to taste. Put chopped vegetables and other seasonings on top.
3. Zucchini is poured with boiled water three times. For the first time, the water is boiled, poured into a jar, and covered with a lid. After 10 minutes, the water is poured into a saucepan, salt is added (2 tablespoons with a slide of salt per 1 liter of water) and boiled. After that, zucchini is poured again and covered with a lid. The second step is repeated once more, only without adding salt, since the brine is already salty.
4. Pouring the brine into the jar for the third time, add vinegar and roll up the lids.
5. Banks are placed upside down, wrapped in a blanket and left to cool at room temperature.

With parsley

Ingredients:

• 2 small zucchini;
• 5 bay leaves;
• 1 large bunch of parsley
• 1 tbsp. a spoonful of salt and sugar;
• 1 liter of water.

Preparation:

1. Zucchini are washed. Without peeling off the peel, cut into small circles or pieces.
2. Bay leaves, zucchini and chopped parsley are placed in a sterilized jar.
3. The brine is boiled from water, salt and sugar. Pour vegetables over them and roll up the boiled lids.
4. Banks are placed upside down, wrapped in a blanket and left to cool at room temperature.

Instant salted zucchini

Ingredients:

• 500 g of young zucchini up to 12 cm with tender pulp;
• 2 cloves of garlic;
• 1 bay leaf;
• 1 tbsp. a spoonful of salt and sugar;
• 1 bunch of greens;
• a few peas of black pepper;
• cloves to taste;
• 0.5 l of water.

Preparation:

1. Chop greens and garlic and put them on the bottom of a dish in which vegetables will be salted.
2. Spread zucchini on top, cut into thin plates, and fill it with boiled and cooled brine from water, salt, sugar and spices.
3. Cover the dishes and leave in a dark place at room temperature.
4. After 6-7 hours, the zucchini can be served.
5. The remaining vegetables are stored in the refrigerator for no more than two days.

Vegetables marinated in honey filling

Ingredients:

• 500 g of young zucchini up to 12 cm with tender pulp;
• 3 cloves of garlic;
• 2 tbsp. spoons of liquid or melted honey;
• 0.5 tsp of salt;
• 1 bunch of greens;
• 90-110 ml of vegetable oil;
• 90-110 ml of vinegar.

Preparation:

1. Zucchini is very thinly cut with a vegetable cutter along the fruit or across in circles, mixed with salt and left for 30 minutes.
2. Marinade is made from liquid honey. If honey has crystallized, it is melted at a temperature not exceeding 60 degrees.
3. Chopped greens and garlic and mixed with oil, vinegar and chilled honey.
4. The juice is drained from the zucchini, poured with garlic-honey marinade and left at room temperature.
5. After two hours, a delicious snack is ready.

Attention! It is important to mix all the foods thoroughly so that the marinade soaks each bite.

Salted zucchini in jars without sterilization "Crispy"

Ingredients for a three-liter can:

• 1.8 kg of zucchini;
• 12 cloves of garlic;
• 1 bunch of dill;
• 190 ml 9% vinegar;
• 190 g sugar;
• 70 g salt;
• 3 bay leaves;
• 6 pcs. carnations;
• 2 tsp black peppercorns;
• 1.5 liters of water.

Preparation:

1. Zucchini is very thinly cut with a vegetable cutter along the fruit or across in circles and put in a jar along with seasonings.
2. Pour boiling water over a jar of zucchini twice for 10 minutes.
3. The third time is poured with brine from water, salt, sugar and vinegar, brought to a boil.
4. The cans are rolled up and left upside down under a blanket for two days.

With minced vegetables in tomato sauce

Ingredients:

• 6-7 kg of zucchini;
• 1.3 kg of carrots;
• 135 g roots of parsnip, celery, parsley;
• 225 g of onions;
• 2.7 kg of tomatoes for the sauce;
• 24 g of greens;
• 90 g salt;
• 70 g sugar;
• 520 g of vegetable oil;
• 5 g of black ground and allspice.

Preparation:

1. Zucchini are cut into 1.5-2 cm circles and fried in vegetable oil.
2. Fry carrots, onions and roots.
3. Sprinkle vegetables with finely chopped herbs.
4. Tomatoes are chopped with a blender, mixed with vegetable oil and spices, and boiled.
5. A little sauce is poured onto the bottom of a clean dry jar, then the zucchini is carefully laid out to half the jar, a layer of minced vegetables is added on top, which is covered with another layer of zucchini.
6. Pour vegetables with hot tomato sauce.
7. Banks are placed in a pot of water heated to 60-70 degrees, and covered with boiled lids. Banks with a capacity of 0.5 liters are sterilized for 50 minutes at a temperature of 100 degrees, liter cans are boiled for 90 minutes.
8. After sterilization, the jars are rolled up and left upside down under a blanket until they cool.

Spicy pickled zucchini

Ingredients:

• 2 small zucchini;
• 2 dessert spoons of tomato paste;
• 1 hot pepper;
• 1 clove of garlic;
• 1 bay leaf;
• 1 dessert spoon of salt;
• 35 g sugar;
• 4 black peppercorns;
• one pinch of ground black and red pepper;
• 1 sprig of basil;
• 35 ml vinegar;
• 250 ml of water.

Preparation:

1. Zucchini are cut into 0.5 cm circles and placed in pre-sterilized jars in the oven.
2. For the marinade, the water is boiled, tomato paste, spices and garlic chopped into thin slices are added. Simmer on low heat for 3-4 minutes after boiling, add vinegar, bring to a boil again and remove from heat.
3. Hot peppers are blanched for 1-2 minutes, and basil is poured over with boiling water. Then they put it to the zucchini and fill the jars with marinade to the top.
4. The jar is covered with a lid, put on a towel in a saucepan, sterilized for five minutes over low heat so that the jar does not burst.
5. Close the lid tightly and leave it upside down under the blanket until it cools.
6. After a week, you can eat zucchini.

In instant marinade

Ingredients:

• 3 zucchini;
• 2 cloves of garlic;
• 3 black peppercorns;
• 1 tsp salt;
• 1 tbsp. a spoonful of sugar;
• 3 tbsp. tablespoons of apple cider vinegar;
• 2 tbsp. tablespoons of sunflower oil;
• 2 tbsp. spoons of pumpkin seeds;
• 1.5 cups of water.

Preparation:

1. The zucchini are cut into thin plates and placed in a deep container.
2. Prepare a marinade from water, chopped garlic and spices. When the water boils, add vinegar and pour vegetables with hot marinade.
3. After cooling, the marinade is drained from the zucchini, seasoned with oil, sprinkled with pumpkin seeds fried in a dry frying pan and served.

Marinated zucchini

For this recipe, you can take vegetables of varying degrees of maturity. Ingredients for five 500 g cans:

• 2 kg of zucchini;
• 1 bunch of dill and parsley;
• 1 head of garlic;
• 1 tbsp. a spoonful of salt;
• 1 teaspoon of ground black pepper;
• 0.5 cups of sugar;
• 0.5 cups of table vinegar;
• 0.5 cups of vegetable oil.

Preparation:

1. Vegetables are cut into small pieces and placed in a deep bowl.
2. Thoroughly mix with spices, chopped garlic with a garlic press, finely chopped herbs, vinegar and oil.
3. Cover the dishes with a lid and leave at room temperature for 5-6 hours, stirring from time to time.
4. Pickled vegetables are transferred to sterilized jars. The cans are covered with lids, placed on a napkin in a pan, and the pan is filled up to half of the can with cold water. Sterilized 15 minutes after boiling over low heat so that the jar does not burst.
5. Close the lid tightly and leave upside-down to cool.
6. Store in a cool place.

With apple cider vinegar

Ingredients:

• 1 kg of young zucchini;
• 100 g of apple cider vinegar and sugar;
• 3 black peppercorns;
• 2 carnations;
• 1.5 tbsp. tablespoons of salt;
• 1 bunch of dill;
• coriander seeds to taste;
• 1 liter of water.

Preparation:

1. Cut vegetables into 2 cm circles.
2. Prepare a marinade from water, vinegar, salt and sugar.
3. Zucchini, dill sprigs and spices are placed in jars, poured with boiling marinade, the jars are covered with lids and left for a day at room temperature.
4. Top up the remaining marinade, if necessary, tighten the lids and store in the refrigerator.

Ukrainian style with horseradish

Ingredients:

• 2 kg of zucchini;
• 20 g horseradish leaves;
• 4 mint leaves;
• 2 bay leaves;
• 3 cloves of garlic;
• 20 g each of celery and parsley;
• 5 black peppercorns;
• 3 tablespoons of salt;
• 200 g 5% vinegar;
• 1 liter of water.

Preparation:

1. Cut vegetables into small pieces, chop the garlic in a garlic press.
2. At the bottom of the jar, lay out all the ingredients, vegetables and pour them with boiling brine from water, salt and vinegar.
3. Jars are covered with lids and placed on a napkin in a saucepan. Fill the pot up to half the jar with hot water. Sterilized eight minutes after boiling over low heat so that the jars do not burst.
4. Cap the lids tightly and leave upside down to cool.

Young canned zucchini "Like cucumbers"

Ingredients:

• 1 zucchini;
• 1 head of onion;
• 1 bunch of dill and parsley;
• 3 cloves of garlic;
• 1 bay leaf;
• 5 black peppercorns;
• 50 g of salt;
• 25 g sugar;
• 1 tbsp. spoon of 9% vinegar;
• 500 ml of water.

Preparation:

1. Cut the zucchini into 1.5 cm circles. Large circles can be cut in half.
2. The onion is cut into rings, the garlic is cut into plates. The greens are finely crumbled.
3. Put all the ingredients in a liter sterilized jar, add 1 tbsp. spoon of 9% vinegar, pour boiling brine from water, salt and sugar.
4. Cover the jar with a lid, put it on a napkin in a saucepan, fill the pan up to half of the jar with hot water, sterilize 10 minutes after boiling over low heat so that the jar does not burst.
5. Close the lid tightly and leave upside down under the blanket until it cools.

Conclusion

In preparation and salting zucchini for the winter there are some nuances. It is important to remember that the speed of salting of vegetables depends on the shape and thickness of the cut. At the same time, all the recipes are simple to execute and do not require much time and effort, and the ingredients for these snacks are in every kitchen.

Some recipes do not use vinegar, others do without sterilization, such as when cooking lightly salted zucchini - they are served a few hours after salting. Each housewife will find a recipe for a zucchini snack to her taste.