A selection of the top 20 most delicious ways to pickle zucchini for the winter in jars

Almost every kitchen in the world has recipes on how to salt zucchini for the winter in jars. By origin zucchini (aka long-fruited zucchini) belongs to pumpkins and is considered its variety. Most often, zucchini is prepared by Italians, but its homeland is Central America and Mexico. The vegetable is rich in vitamins and minerals and is considered a versatile snack, which is why it is so often used for preservation.

Marinated zucchini zucchini: the subtleties of selection and preparation

Before you start marinate and salt the zucchini, they need to be chosen correctly. Experienced housewives use not only young vegetables, but also overgrown ones. But the second option requires a special approach.

For conservation to succeed, adhere to the following rules:

1. It is better to use young zucchini for preparing snacks. Their length is 10-15 cm, the skin is tender and the flesh is juicy.
2. If using an overgrown vegetable, it is best to peel and remove the fibrous core with seeds.
3. Fruits that have lost a lot of moisture are not suitable for pickling (they look lethargic). If used, they will be soft, but not crispy after conservation.
4. The sterilization process is almost always used. Cans and lids are exposed to it.
5. For pickling, use quality water, without sediment and turbidity, preferably medium hardness.
6. It is recommended to use glass or enamel dishes, and wooden spoons for mixing.

All preparations with zucchini are aromatic and tasty. They can be combined with meat, potatoes and any other side dish, used as a snack. The vegetable does not have a pronounced taste, so you can experiment with herbs and spices. Zucchini is low-calorie, which means it is suitable for dietary nutrition.

How to quickly and deliciously make pickled zucchini for the winter - the best recipes

Juicy and crispy winter preparations are used both as independent snacks and as an ingredient for preparing various dishes, including salads. They are added to omelets and pies for baking, stew with meat and vegetable stews.

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How to marinate zucchini for the winter with curry

Zucchini has recently become the personification of a healthy lifestyle. It is introduced into their diet by everyone who monitors nutrition and shape. For the winter, you can prepare salting with the addition of Indian curry spice.

You will need the following ingredients:

• zucchini - 2.5 kg;
• water - 7 glasses;
• vinegar 6% - 1.5 cups;
• salt - 1.5 tablespoons;
• curry powder - 1 rounded tablespoon;
• onions - 2 pcs.;
• several celery sheets;
• mustard seeds (1 for each can).

Wash the zucchini thoroughly and cut into wedges. To prepare the brine, salt, sugar, vinegar and curry are added to the water, and then brought to a boil.

Attention! If using an overripe vegetable, be sure to remove the peel.

Sterilize the jars, and put a quarter of an onion and a few grains of mustard on the bottom. Then spread zucchini, cover with celery leaves on top, pour hot marinade and pasteurize for 10-15 minutes. Now the lids are rolled up, the cans are turned upside down and allowed to cool.

How to pickle zucchini for the winter in cucumber jars

To prepare three half-liter jars of conservation, you will need the following components:

1. Cucumbers - 500 g.
2. Zucchini - 500 g.
3. Dill umbrellas - 3 pcs.
4. Cherry leaves - 3 pcs.
5. Black currant leaves - 3 pcs.
6. Garlic - 6 medium cloves.
7. Horseradish leaf - 1 pc.
8. Horseradish root - 6 small pieces, peeled.
9. Black pepper - 15 peas.
10. Dried red peppers - 3 pcs.
11. Vinegar 6% - 60 g.

Marinade is made from 600 ml of water, 42 g of coarse salt and 24 g of sugar. All components are thoroughly mixed until completely dissolved. The vegetables are cut into small pieces, then additional components are added to the bottom of the sterilized jar, a jar of zucchini and cucumbers are poured on top.

Advice! You can use the screw caps, then you do not need to roll them up.

Then vinegar is first poured into the container, and then the freshly boiled marinade and place them in a saucepan of water. When the water boils, leave it on fire for another 10 minutes. Now the cans are rolled up, turned upside down and set to cool.

The recipe for the preparation "in Sergiev Posad"

To prepare salted zucchini according to this recipe, you will need 1.5 kg of dark long zucchini. Additional components include:

• carrots, bell peppers, onions - 300 g each;
• tomato paste - 250 g;
• vegetable oil - 1 glass;
• sugar - 7 tablespoons;
• salt - 7 tablespoons;
• vinegar essence - 1 dessert spoon;
• water - 0.5 l.

Onions, carrots and bell peppers are cut into large pieces and placed in a saucepan with vegetable oil. The vegetables are stewed for 10 minutes. Pre-washed and peeled zucchini are cut into cubes and placed in a saucepan. Stewed vegetables, salt, sugar, tomato paste diluted with water are added to them. All components are mixed, put on fire and boiled for 35 minutes after boiling. At the end, pour in vinegar, spread the mass in jars and roll up.

Zucchini with honey

A quick recipe without sterilization will allow you to fully enjoy the spicy taste of zucchini with honey. For cooking you will need:

• zucchini - 0.5 kg;
• honey - 2 tablespoons;
• garlic - 3 cloves;
• vegetable oil - 100 ml;
• vinegar - 2 tablespoons;
• salt - 0.5 teaspoon;
• parsley, cilantro, or other herbs to taste.

The vegetables are washed, cut into thin slices, and left for 30 minutes to release the juice. The marinade is prepared simply: the greens are washed and finely chopped, mixed with vegetable oil and grated garlic, honey is added and mixed thoroughly. The juice from the zucchini is drained, the vegetables are mixed with the marinade, vinegar is added and left for 2 hours.

Canned zucchini in tomato sauce

There is a simple recipe for preserving zucchini in tomato sauce. To prepare it, you need to take 1 kg of zucchini and 500 ml of paste. The vegetables are pre-washed and cut into pieces measuring 5x5 cm. Then they are kept in boiling water for 3 minutes, taken out, allowed to cool in cold water, put into jars.

At the end, pour hot tomato sauce, cover the jars with lids and set to sterilize. The process takes about 50 minutes, after which the containers are rolled up, turned upside down and allowed to cool.

Cooking Bulgarian zucchini zucchini with pepper

If you like spicy preservation, you can salt Bulgarian zucchini. The following ingredients are required:

1. Young zucchini - 1.5 kg.
2. Garlic - 4 cloves.
3. Bitter pepper ¼ part.
4. Dill with umbrellas - 2-4 branches.
5. Black currant leaves - 4 pcs.
6. Water - 1 l.
7. Coarse salt - 1.5 tablespoons.
8. Sugar - 125 g.
9. Vinegar 9% - half a glass.
10. Black and allspice - 5 peas each.
11. Bay leaf - 4 pcs.

Zucchini is washed and cut into 1.5 cm circles. Water is poured into a saucepan, brought to a boil, salt, sugar, bay leaves and peas are added. Boil for 5 minutes and pour in vinegar. Jars and lids are sterilized, dill, currant leaves, hot pepper, and garlic are placed on the bottom. Spread the zucchini in parts in the marinade and cook for 10 minutes. Then vegetables are placed in jars, poured with boiling marinade and rolled up.

Marinate zucchini with cabbage

To prepare zucchini according to this recipe for 5 liter jars, you need to take:

• zucchini of any size - 2 kg;
• white cabbage - 1 pc .;
• garlic - 1 head;
• dill - 1 bunch;
• peppercorns and allspice if desired.

Cut the zucchini into slices, coarsely chop the cabbage. Greens and spices are placed at the bottom of the jar, then a little cabbage. In each container put 1 teaspoon of salt, 2 teaspoons of sugar and vegetable oil and 3 tablespoons of vinegar. All are poured with boiling water, placed in a saucepan and sterilized for 10-15 minutes, after which the lids are rolled up.

Zucchini in garlic sauce with butter - juicy and aromatic appetizer

Many housewives prefer salting zucchini with butter and garlic. This recipe makes a delicious appetizer. It is easy to prepare and requires a minimum of ingredients:

• young zucchini - 3 kg;
• salt - 1 tbsp.;
• vegetable oil - 1 tbsp.;
• sugar - 1.5 tbsp.;
• vinegar 9% - 1 tbsp.;
• grated garlic - 200 g.

Vegetables are diced, salted, mixed thoroughly. So they need to stand for 2 hours. Rub the garlic on a fine grater, add it to vegetable oil and sugar. The mass is brought to a boil and vinegar is added. Juice is drained from zucchini, laid out in jars, poured with marinade and put to sterilize in a saucepan for 20 minutes. After that, the lids are rolled up, the containers are turned over and allowed to cool.

Zucchini canning with Torchin sauce - a delicious appetizer for all occasions

Together with Torchin sauce, zucchini acquire a refined taste. You can take any ketchup depending on your preferences. Required Ingredients:

1. Zucchini - 2 kg.
2. Carrots - 350 g.
3. Water - 1.2-1.5 liters.
4. Sauce - 1 pack.
5. Vinegar 1 cup.
6. Salt - 30 g.
7. Sugar - 25 g.
8. Dill leaves and umbrellas, garlic, peppercorns, currant leaves, cherries, laurel.

The zucchini is cut into large pieces and the carrots are cut into slices. A chive, cherry currant leaves, peppercorns are placed on the bottom of a clean jar. Then lay out a few rings of carrots and zucchini. Now you need to boil water, add salt and sugar, pour it over the jars and leave the vegetables for 15 minutes.

After that, the liquid is poured into a saucepan, sauce, bay leaves and vinegar are added, brought to a boil and poured back into the jars. The containers are put to sterilize for 10-12 minutes and the lids are rolled up.

Honey pickled vegetables - a recipe for true gourmets

Connoisseurs of piquant will love the zucchini covered with honey marinade. For cooking you need:

• zucchini - 2 kg;
• dill umbrellas - 1 per can;
• garlic - 2 cloves per jar;
• carrots - 6 pieces per can;
• onions - 2 pieces per jar.

Umbrellas of dill, garlic, carrots and onions are placed in jars. The zucchini is cut into large cubes and placed in a container. Then the vegetables are poured with boiling water and left for 10 minutes. The water is poured into a saucepan, spices are added: for 2 liters of marinade 1 bay leaf, 4-6 pcs. black peppercorns, a tablespoon of salt, 3 tablespoons of honey and 65 ml of vinegar.

After the spices, vinegar is introduced, the marinade is allowed to boil and removed from the heat. When the liquid has cooled down a little, liquid honey is introduced and stirred thoroughly. Now you can pour zucchini with brine and roll up the lids.

Salted zucchini with cloves and horseradish leaves

To preserve 2 kg of zucchini, you need to additionally prepare 2 cherry leaves, 30 g of horseradish leaves and the same amount of parsley, 3 allspice peas, 4-5 cloves umbrellas and 25 g of salt. It is better to take young vegetables, small in size. The photo shows suitable vegetables.

Zucchini are thoroughly washed, the stalk is removed and pierced with a fork. After that, they are put into containers. Where they will be salted. Greens are washed, chopped and added to vegetables. Cherry and horseradish leaves are also placed there. The brine is prepared from 500 ml of water and cloves (brought to a boil). Zucchini is poured with marinade, oppression is put on top and left in a warm place for 3 weeks.

Young canned zucchini like cucumbers

To prepare spicy and crispy zucchini, you will need the following components (per 1 liter jar):

1. Zucchini - 1 pc.
2. Onions - 1 head.
3. Garlic - 3 cloves.
4. Bitter pepper - 5 peas.
5. Parsley and dill - 1 bunch.

The brine is made according to the following recipe: add 50 g of salt and 25 g of sugar to 1 liter of water. This volume is sufficient for two liter cans. The container is first washed, then sterilized, herbs and spices are spread on the bottom, vegetables are on top, poured with boiled brine and 1 tablespoon of 9% vinegar is added to each jar. Preservation is sterilized for 10 minutes, after which the lids are rolled up.

Zucchini marinated with apple cider vinegar recipe

For cooking take:

• young zucchini - 1 kg;
• sugar 100 g;
• apple cider vinegar - 100 ml;
• water - 1 l;
• carnation - 2 umbrellas;
• black pepper - 2 peas;
• salt - 1.5 tablespoons;
• dill, coriander seeds.

First, prepare the marinade: add vinegar, salt and sugar to the water, bring to a boil and remove from the heat. Zucchini are folded in circles in jars, sprigs of dill and spices are added. All are poured with brine and left for a day. Then the remaining marinade is added, covered with lids and placed in the cold for storage.

Marinated zucchini korean recipe

To make a savory snack, you need to take:

• zucchini - 3 kg;
• fresh carrots - 600 g;
• bell peppers - 6 pcs.;
• onions - 600 g;
• garlic - 200 g;
• greens to taste.

For the marinade, take 250 ml of sunflower oil and vinegar, a pack of Korean carrot seasoning and 4 teaspoons of salt. The carrots and zucchini are grated to form long strips. Cut the onions and peppers into shelves, finely chop the herbs and garlic, mix all the ingredients, pour in the marinade and leave for 3 hours. At the end, the mass is laid out in jars, sterilized for 15 minutes and rolled up.

Sliced ​​zucchini with minced vegetables in tomato sauce

To prepare 10 half-liter cans of snacks for the winter, you will need the following ingredients:

1. Zucchini - 7 kg.
2. Onion - 220 g.
3. Carrots - 1.5 kg.
4. Parsley and parsnip root - 140 g.
5. Greens - 1 bunch.
6. Sugar - 70 g.
7. Salt - 90 g.
8. Tomatoes - 3 kg.
9. Vegetable oil - 520 g.
10. Allspice - 1 pack.
11. Black pepper (ground).

Rinse the zucchini, cut into slices and fry in vegetable oil. Onions, carrots and roots are finely chopped and stewed, and greens are added at the end. After cooking, the mass is allowed to cool. The tomatoes are twisted in a meat grinder and evaporated to a sauce consistency. The dressing is placed on the bottom of the jar, then the zucchini, then the vegetables and layered.

The top layer should be tomato sauce. At the end, the jars are covered with lids and set to sterilize for 50 minutes, after which they are rolled up, turned upside down and allowed to cool in warmth.

Recipe for pickling zucchini with cherry leaves

To pickle zucchini with cherry leaves, you must first wash the vegetables and remove the tail from them. Then the zucchini is pricked with a fork (it is better to take young, small ones).

In total, you will need 10 kg of zucchini, 5 liters of water, 300 g of horseradish leaves, parsley and cherry leaves, 50 g of salt for each liter of liquid. In a container for salting, spread the zucchini, horseradish and cherry leaves on top. The brine is prepared from 50 g of salt per 1 liter of water (brought to a boil). Zucchini is poured with liquid and left for salting for 3-4 weeks.

Marinating zucchini for the winter in jars with citric acid

To preserve this recipe, you need to take:

• zucchini - 2 pcs.;
• citric acid - 0.5 teaspoon;
• garlic - 2 cloves;
• salt and sugar - 1 tablespoon each;
• allspice - 4 peas;
• any greens to taste.

Put garlic, pepper and herbs at the bottom of the jar, then place the zucchini, cut into cubes. Now you need to pour boiled water into the jar and let the vegetables stand for 20 minutes. Then the liquid is poured into a saucepan and boiled (this is done 2 times). Salt, sugar are added 3 times, and citric acid is put in the jar. After boiling marinade, pour zucchini and roll up the jars.

How to make crispy zucchini like mushrooms

Fans of the mushroom flavor will enjoy the following recipe:

• zucchini - 3 kg;
• dill and parsley - 1 bunch each;
• carrots - 3 pcs.;
• ground black pepper - 1 tablespoon;
• garlic - 2 heads;
• sugar - 125 g;
• vegetable oil - 100 ml;
• vinegar 9% - 100 ml.

Zucchini is washed, cut into small cubes, and carrots are cut into thin slices. Garlic is passed through a press or grated, the greens are finely chopped. All components are mixed in a saucepan, salt, sugar and pepper, vegetable oil, vinegar are added. In this form, insist 3 hours. Then the vegetables are laid out in jars, put to sterilize for 15 minutes and the lids are rolled up.

Cold method under a nylon cover

If there is no time for sterilization, you can marinate the zucchini under a nylon lid. This requires the following components:

1. Zucchini - 1.5 kg.
2. Garlic - 1 clove.
3. Parsley - 4 branches.
4. Salt and sugar - 3 tablespoons each.
5. Vinegar - 6 tablespoons.
6. Peppercorns.
7. Bay leaf - 3 pcs.

The zucchini is cut into 1 cm thick slices and soaked in cold water for 2-3 hours. Then put herbs, bay leaf, garlic, parsley and pepper on the bottom of a 3-liter jar. Spread zucchini on top of the spices, pour boiling water over and cover with a nylon lid. After 20 minutes, the water is poured into a saucepan, salt, sugar, vinegar are added and brought to a boil. Finally, fill in the vegetables again and close the lid.

Zucchini with carrots in a fragrant filling

Zucchini in a fragrant filling turns out to be unusually tasty. To do this, take zucchini, garlic, horseradish leaves and roots, dill, hot peppers and bay leaves. The marinade is prepared as follows: add 1 tablespoon of sugar and vinegar and 2 tablespoons of salt to 1 liter of water. The components are mixed and brought to a boil.

Then the zucchini is put in a jar and filled with hot brine. The future conservation is allowed to stand for 10 minutes, the water is drained and poured with new boiling water, after 10 minutes it is drained. Now put hot pepper, pour marinade and add vinegar. At the end, the jars are sterilized for 10 minutes and rolled up.

Helpful hints and tips for cooking

Experienced housewives are well aware of all the intricacies of home cooking. This also applies to preparations for the winter. But some subtleties should not be forgotten:

1. For preservation, you can use zucchini of different shapes and colors.
2. Young zucchini will always taste better than overgrown ones.
3. If the vegetable is old, then it is better to remove the peel before preserving.
4. When slicing or dicing, the core should be removed.
5. It is necessary to add vinegar after boiling the marinade.
6. It is better to use measuring dishes so as not to disturb the proportions in the recipe.
7. The average sterilization time for cans is 10 minutes.
8. You can sterilize the dishes in the microwave.
9. Better to use threaded lids to keep air out of the can.
10. The preservation after seaming should cool upside down in the house.

If you follow these simple rules, cooked pickles will stand for a long time and will not deteriorate.

Read also:

Let's preserve the taste and benefits: how to freeze zucchini fresh for the winter and what to cook from them later.

The best varieties of zucchini for open ground.

How to cook canned zucchini for the winter without sterilization.

Conclusion

Zucchini is a dietary, low-calorie product that can be used to prepare a wide variety of preserves for the winter. Many gardeners grow this vegetable, and do not always realize how widespread its use is. Zucchini will be delicious fried, pickled, canned and even just pickled. And our recipes will help you choose the option that suits you best.