Top 10 best ways to make pickled zucchini for the winter: recipes from experienced housewives

Simple, quick to prepare, incredibly tasty zucchini recipes in various variations will surprise even sophisticated gourmets.

Zucchini is a great addition to main courses and a delicious snack on its own. Delicious homemade preparations will diversify and decorate a family dinner on winter evenings. Juicy vegetables will not only remind you of the taste of summer, but also provide nutrients and vitamins all year round.

Pickled zucchini: quick and tasty recipes for the winter

Zucchini - This is a type of pumpkin, belongs to the squash varieties. Due to its easy digestibility and low calorie content, the product is ideal for people with digestive problems, complementary foods for children and those who follow a diet, but at the same time want to enjoy the taste of food and a maximum of useful substances.

Zucchini is composed of carbohydrates, proteins and acids, albeit in small amounts. Among the mineral components, there is a lot of calcium, sodium, magnesium and iron.

For reference. There are such varieties of vegetable varieties: Negritenok, Pharaoh, Banana, Tiger cub, Diamant, Jade, Yellowfruit, etc. The most popular of them are Yellowfruit and Negritenok.

The taste of zucchini is gentle, slightly sweet. The vegetable goes well with various herbs and spices.

Pickled zucchini for the winter Is a great option for those looking to enjoy a delicious meal before next season. Therefore, we is in a hurry to acquaint you with quick and delicious recipes for preparations for the winter.

Crispy zucchini: a very simple recipe

Ingredients:

1. Zucchini - 600 g.
2. Olive oil - 100 ml.
3. Garlic - 4 cloves.
4. Medium sized lemon.
5. Parsley - 4-6 branches.
6. Citric acid - 50 g.
7. Pine nuts (without them) - 50 g.
8. Salt - 10 g.
9. Allspice peas - 2-3 pcs.

Preparation:

Rinse the zucchini under cold water, cut into slices 0.5 cm thick. If vegetables with thick skin, it is better to cut it off. Next, prepare the fill. Squeeze the lemon juice into a bowl, add olive oil, allspice, citric acid and chopped parsley. Pass the garlic through a garlic press and add to the marinade.

Place vegetables in a sterilized jar, top with marinade and add pine nuts if desired. Close the jars with lids and leave for a couple of hours. Then heat the water in a large container, put a thick cloth on the bottom. Place the jars in a container and sterilize for 20 minutes over low heat. Pull them out carefully and seal. Leave upside down with a blanket for 24 hours.

For reference. There are several ways to sterilize cans - in the oven, boiling water, over steam. For lids, heat treatment with boiling water for 15 minutes is suitable.

Pickled Korean

The unique taste in this recipe is achieved due to the original mixture of spices.

You will need:

1. Bulgarian pepper - 2 pcs.
2. Zucchini - 2 pcs.
3. Carrots - 2 pcs.
4. Vegetable oil - 250 ml.
5. Table vinegar - 250 ml.
6. Salt - 25 g.
7. Spices: turmeric, basil, paprika, coriander, pepper mix.

Grate vegetables, with the exception of pepper, in Korean.Chop the pepper into strips approximately the same width as the zucchini and carrots. Place the vegetable mixture in a bowl, salt and refrigerate for an hour. Next, add vinegar, vegetable oil and spices. Mix thoroughly and bring to a boil over low heat, cook for 4-5 minutes. You can roll up a snack immediately after removing it from the heat.

Spicy zucchini appetizer for the winter with garlic and carrots

An original recipe with a bright, spicy taste. For cooking, you need the following components:

1. Zucchini - 4 kg.
2. Carrots - 1.5 kg.
3. Garlic - 2 heads.
4. Granulated sugar - 100 g.
5. Salt - 2 tablespoons
6. Vinegar 9% - 250 ml.
7. Turmeric.

Cut young vegetables into half rings, no more than 4 mm thick. Grate the carrots in Korean. Squeeze the garlic with a garlic press. Heat vegetable oil, add salt, sugar, spices. Next, add vinegar. Season the salad. If you are preparing a snack with a margin, then the workpiece needs to be boiled for 5 minutes in the marinade after boiling.

Zucchini with carrots in a fragrant filling

A delicious recipe that will not leave anyone indifferent. Components:

1. Zucchini - 3 kg.
2. Carrots - 3 pcs.
3. Garlic - 100 g.
4. Vegetable oil - 250 ml.
5. Vinegar - 125 ml.
6. Salt - 2 tablespoons
7. Sugar - 1 glass.
8. Ground red pepper - 1 tsp
9. Tomato juice - 0.5 l.

Puree the garlic and carrots (using a blender or meat grinder). Add salt, sugar, red pepper, vinegar, vegetable oil, tomato juice to the mixture and bring to a boil. Put pre-cut zucchini no thicker than 0.5 cm into the marinade, boil for another 20 minutes. Don't forget to stir. After cooling down, the dish is ready to eat.

Cooking Bulgarian zucchini with pepper

Bell pepper will be a good addition and diversify the taste of pickled zucchini.

Ingredients:

1. Zucchini - 1-1.5 kg.
2. Garlic - 6 cloves.
3. Dill is a bunch.
4. Bulgarian pepper - 1-2 pcs.
5. Hot pepper - a couple of rings.
6. Carrots - 1 pc.
7. Water - 1.5 liters.
8. Apple cider vinegar - 80 ml.
9. Salt - 60 g.
10. Sugar - 60 g.
11. Seasoning for pickling - 1 tbsp. with a slide.

Sterilize the banks first. Put dill and a couple of hot pepper rings on the bottom. Cut the garlic in half, grate the carrots, add a little garlic-carrot mixture to the dill. Peel the zucchini, cut into 1 cm thick, remove the middle. Fold into jars, leaving some free space.

Fill the remaining void with bell pepper, cut into strips. Gently fill the jars to the brim with boiling water, close the lid, drain after 10 minutes. Repeat the procedure twice.

Next, we prepare the marinade. Dissolve salt and sugar in water, add seasoning for pickling. Bring to a boil over medium heat. Boil for 10 minutes and add vinegar. Fill the jars with hot marinade and close the lid tightly. Let cool at room temperature, do not wrap.

Read also:

How to cook sun-dried tomatoes at home.

How to cook delicious candied pumpkin fruits.

What and how to store zucchini for a long time - we create ideal conditions.

Lightly salted zucchini

According to this recipe, zucchini will turn out to be crispy and in no way inferior as a snack to cucumbers. For cooking, you need the following products:

1. Zucchini - 4 pcs.
2. Garlic - 1 head.
3. A bunch of greenery.
4. Allspice - 6 peas.
5. Salt - 3 tablespoons
6. Sugar - 1 tablespoon
7. Water - 1.5 liters.
8. Horseradish leaves.

Wash the vegetables, peel, cut into circles. Place in a saucepan in one layer. Put greens, garlic cloves, allspice on top. Cover vegetables and herbs with horseradish leaves. Next, add another layer of zucchini, herbs and garlic.

Pour water into a separate container, dissolve salt and sugar. Send to the stove and bring to a boil. Boil the marinade until the salt and sugar are completely dissolved. Pour the vegetables with boiling brine so that the liquid completely covers the top greens. Close the lid and leave for 24 hours at room temperature. Then drain the marinade and bring it to a boil again. Pour into jars, roll up and cool.

How to cook crispy zucchini like mushrooms

Judging by the name, you can guess that the zucchini cooked according to this recipe will taste like pickled mushrooms. You will need:

1. Zucchini - 3 kg.
2. Garlic - 3 heads.
3. Vinegar 9% - 100 ml.
4. Vegetable oil - 100 ml.
5. Granulated sugar - 100 g.
6. Salt - 2 tablespoons
7. Ground black pepper - 1 tsp
8. Allspice - 10 peas.
9. Bay leaf - 5 pcs.

Peel the vegetables, remove the seed center, cut into 2x2 cubes. Place in a large container, add salt, sugar, vegetable oil, vinegar and all the spices. Stir well and let sit for a few hours. During this time, the zucchini will start up juice, which will serve as a marinade. Fill sterilized clean jars with the vegetable mixture to the very top, fill with marinade to the middle.

The output will be 7 half-liter jars. Cover them with lids and place in a large saucepan, pour water over the hangers of the jars. Put the saucepan on fire and bring the water to a boil, wait 15 minutes. After carefully remove the cans, roll up. Leave to cool upside down, covered with a blanket.

Important... If cans with a capacity of 0.25 liters, the waiting time is reduced to 5-7 minutes.

Crispy zucchini with honey and garlic - a simple recipe without sterilization

Expressive notes add a sweet and sour taste to this piece, which is achieved by a combination of honey, garlic and aromatic spices. For cooking you need:

1. Zucchini - 0.5 kg.
2. Garlic - 3 wedges.
3. Honey - 2 tablespoons
4. Vegetable oil - 100 ml.
5. Acetic acid - 2 tablespoons
6. Salt - 0.5 tsp
7. Parsley, cilantro, or other herbs to taste.

Young fruits are ideal for a snack, but if they have ripened, the peel will have to be cut off. Rinse thoroughly, trim off the ends. Then cut into thin slices along the length. This method of slicing will speed up the marinating process. Leave the chopped vegetables for half an hour to extract juice.

At this time, we prepare the marinade. Rinse greens, chop finely, pour in vegetable oil. Pass the garlic through the garlic press, add to the mixture. Next, pour in honey. If it is sugar-coated, pre-melt it in a water bath. Add vinegar to the marinade last, mix everything thoroughly.

Drain the sliced ​​squash and mix gently with the marinade. Leave on for 2 hours. Roll up the finished vegetables and garnish with herbs.

For reference. The prepared marinade according to this recipe can be stored for up to 30 days without changing the taste.

Zucchini with tomatoes and squash

A simple recipe that even novice housewives can do.

Ingredients:

1. Zucchini - 1 kg.
2. Patissons - 1 kg.
3. Tomatoes - 1 kg.
4. Water - 1 l.
5. Apple cider vinegar or wine vinegar - 200 ml.
6. Sugar - 200 g.
7. Honey - 200 g.

Preparation:

Slice the squash and squash. It is better to take small tomatoes. Pierce the skin gently. Tamp the vegetables tightly into jars and fill with marinade (dissolve vinegar, honey and sugar in water). Send cans for pasteurization, roll up.

Assorted vegetables: canning zucchini with chili, garlic and herbs

This recipe is perfect both as a preparation for the winter, and as a dish to the table in a hurry. You will need:

1. Zucchini - 3 kg.
2. Chili pepper - 2-3 pcs.
3. Garlic - 3 teeth.
4. Tomato paste - 400 ml.
5. Vegetable oil - 200 ml.
6. Onions - 3 pcs.
7. Carrots - 600 g.
8. Vinegar 5% - 250 ml.
9. Greenery.

Peel the zucchini and cut into strips. Cut the chili into small pieces, the onion in half rings, grate the carrots on a coarse grater, finely chop the greens with a knife. Dissolve the tomato paste with water, so that about a liter of juice comes out.

Saute the onions and carrots in a frying pan with a little vegetable oil. Next, mix all the ingredients in a deep saucepan and simmer over low heat for 20 minutes. Pour in the vinegar a couple of minutes before cooking. Place in sterilized jars and roll up.

Tips and tricks for cooking and rolling

To prepare a delicious dish, you need not only to follow the recipe, but also to know the little tricks:

1. The optimum length of a ripe fruit is up to 15 cm. Such a fruit is tender, it does not yet have seeds and a thin skin.
2. The smaller the chopped vegetable, the faster it will marinate and be ready to eat. You can cut it as you like - into circles, strips, cubes, rectangles.
3. For a crispy vegetable, it is recommended to soak it in ice water for 3 hours.
4. Be sure to clean old fruits of the skin, seeds and pulp.
5. For long-term storage, treat the containers in which you will cook with boiling water. Be sure to sterilize jars and lids (at least 15 minutes).
6. Without citric acid or vinegar, the workpiece will not be stored for a long time.

Conclusion

Now you know how to marinate delicious and crunchy zucchini in cans.

Canning is a simple process that will allow you to enjoy the summer taste and aroma of zucchini throughout the winter, while quick recipes without sterilization will allow you to whip up a dish and treat guests to an excellent snack.