The best recipes for preparing zucchini for the winter: we make delicious preparations quickly and easily

In winter, the necessary vitamins and minerals have to be obtained from pickles and preparations. Beyond traditional cucumbers and tomatoes, many gardeners love canning and pickling zucchini. The recipes are simple to execute. You don't need to have any special culinary skills. Zucchini perfectly complements many dishes. Vegetables are harmoniously combined with side dishes, soups, salads. Consider the best zucchini recipes for the winter.

The most delicious and healthy recipes

The cooking technology of many recipes is similar. For spiciness, a mixture of red and black peppers is added to some dishes; a piquant taste is obtained thanks to herbs and herbs. Most recipes require a minimum of time and effort.

Homemade squash caviar without vinegar

Many people love squash caviar. The delicate taste of the appetizer is combined with potatoes, meat, vegetable side dishes. Caviar without vinegar is useful for those who suffer from diseases of the gastrointestinal tract. The product contains zinc, potassium and phosphorus necessary for normal digestion.

To prepare caviar you will need:

• 2 kg of young zucchini;
• 1 kg of carrots;
• 60 g tomato paste;
• 1 onion;
• 4 cloves garlic;
• 50 g of vegetable oil;
• 40 g of salt;
• 100 g of sugar.

Step by step cooking method:

1. Wash zucchini and carrots, peel them. Peel the onion and cut into cubes.
2. Grind zucchini, carrots, onions, chopped garlic in a meat grinder or blender. Add tomato paste.
3. Pour oil into a cauldron, put caviar, simmer on low heat for 45 minutes.
4. Salt caviar, add sugar and salt.
5. Sterilize jars and lids. Put mashed potatoes in each container, cover with a lid and put the jar in a pot of water. Boil for 40 minutes.
6. Remove the cans, roll up and turn upside down.

Interesting! Zucchini caviar was invented by a technologist from the USSR Okhapkina O. A. In order to reduce the cost of production of canned food, she decided to take zucchini as an affordable filler.

Zucchini salad for the winter with cabbage, tomatoes and carrots

This appetizing and bright appetizer will adorn any table. An assortment of vegetables is a treasure trove of useful properties. They are rich in vitamin C and natural antioxidants.

To prepare the blank you will need:

• 1 kg of young zucchini;
• 0.5 kg of cabbage;
• 2 onions;
• 0.3 kg tomato;
• 0.3 kg of carrots;
• 40 ml vinegar 7%;
• 1 bunch of parsley;
• 30 g sugar;
• 50 g of salt;
• 3 peas black pepper;
• cloves to taste.

How to cook:

1. Rinse all vegetables thoroughly under running water. Peel the zucchini, carrots, and onions.
2. Cut the courgettes and carrots into slices, cut the carrots into random strips. Peel the onion and cut into half rings.
3. Remove the top layer of leaves from the cabbage. Chop the rest on a coarse grater.
4. Sterilize jars, put zucchini, carrots, cabbage, onions in layers.
5. Pour boiling water into jars, leave for 10 minutes. Drain the water, boil it again and pour it back into the jars for 10 minutes.
6. Prepare the marinade: add sugar, salt and vinegar to the water. Pour the marinade into jars and roll up.
7. Turn the blanks over and leave to cool completely.

Zucchini with mushroom flavor for the winter

Vegetables in the marinating process absorb the aroma of other ingredients, as a result, the zucchini tastes like pickled mushrooms. The crunchy structure and piquant aroma will satisfy any gourmet.

Cooking requires:

• 1.5 kg of zucchini;
• 1 bunch of greens;
• 200 g carrots;
• 30 g ground black pepper;
• 2 heads of garlic;
• 100 g sugar;
• 60 g salt;
• 50 g of vegetable oil;
• 50 g vinegar 9%.

How to cook:

1. Wash the courgettes, peel and cut into medium cubes.
2. Cut the washed peeled carrots into thin slices.
3. Peel the garlic and cut into small wedges.
4. Rinse the greens thoroughly, dry, finely chop.
5. Pour all ingredients into a deep bowl and mix. Add salt, sugar, black pepper.
6. Pour out oil and vinegar. Cover the bowl with a lid and leave for 3 hours. At this time, vegetables are pickled.
7. Arrange in jars, add a little juice left from vegetables to each container.
8. Sterilize the jars in boiling water for 15 minutes.
9. Take out cans, roll up and turn upside down. Cover the blanks with a blanket for 24 hours.
10. Store pickles in a cool, dark place, such as a refrigerator or basement.

Interesting! The snack is ideal for healthy and dietary meals. It is low in calories and rich in vitamins, minerals and beneficial acids. And the greens in the dish improve the functioning of the circulatory system and energize.

Original adjika zucchini with tomato for the winter

Preparing adjika takes a maximum of 1 hour. For harvesting, it is advised to use young medium-sized fruits.

Ingredient List:

• 1.5 kg of zucchini;
• 250 g carrots;
• 500 g of tomatoes;
• 1 head of garlic;
• 60 ml vinegar;
• 50 g sugar;
• 20 g of salt.

Cooking method:

1. Rinse the vegetables thoroughly, peel them. Skip zucchini, carrots and tomatoes through a meat grinder.
2. Add salt and sugar to the minced vegetables. Put on low heat for half an hour.
3. After stewing, add vinegar and chopped garlic to adjika. Divide into banks.
4. Store in refrigerator for up to 9 months.

Zucchini jam with lemon and orange

Fragrant and aromatic jam is used as an independent dish or as a filling for pies and muffins. Some housewives add a treat to ice cream or sorbet, put it in tea.

To make jam you need:

• 2 kg of zucchini;
• 1 orange;
• 1 lemon;
• 2 kg of sugar.

Cooking method:

1. Peel and dice the courgettes. Put in a saucepan.
2. Cover vegetables with sugar. Grind the orange and lemon zest with a blender.
3. Add the gruel to the saucepan. Simmer over low heat for 2 hours. In the process of cooking, remove the formed foam from the surface and stir the jam. Do not add water, as the zucchini secretes juice.
4. Remove from heat and cool. Then boil again for 40 minutes.
5. Arrange in sterile jars and roll up.

Mother-in-law's tongue from zucchini

Famous homemade canned food is stored for a long time and is combined with poultry, fish, meat delicacies. Beautiful blanks look appetizing both in jars and on plates.

Cooking requires:

• 3 kg of zucchini;
• 3 kg of tomatoes;
• 1 kg bell pepper;
• 4 cloves of garlic;
• 1 hot pepper;
• 250 ml of vegetable oil;
• 100 ml vinegar 9%;
• 150 g sugar;
• 100 g of salt.

Cooking technology:

1. Wash vegetables. Cut the tomatoes in half, peel the seeds and cut into strips. Pass the tomatoes and peppers through a meat grinder, pour into a saucepan.
2. Peel the zucchini, remove the seeds, cut into thin slices.
3. Garlic and spicy pepper grind.
4. Cook tomatoes and bell peppers over low heat for 30 minutes, then add salt, butter and sugar. Cook for another 30 minutes.
5. Add garlic, vinegar and hot pepper. Leave on fire for 5 minutes.
6. Wash and sterilize jars, fill with snacks. Roll up the lid and cool. Store in a cool and dark place.

Zucchini and cherry plum compote "Like a pineapple"

This dish tastes like pineapple syrup.Sweet, tasty and refreshing compote is easy to prepare.

To do this, take:

• 900 g zucchini;
• 300 g yellow cherry plum;
• 300 g granulated sugar;
• 2 liters of clean water.

Cooking technology:

1. Rinse the yellow cherry plum with cold water. Peel the courgettes and cut into large cubes.
2. Put cherry plum and zucchini in sterile jars.
3. Heat water and pour into a jar, leave for 40 minutes.
4. Pour the water back into the pot, add sugar. Cook for 5 minutes and pour into the jar again.
5. Roll up the lid and place upside down under a warm blanket. After cooling, remove to a cool place.

Pickled zucchini "Assorted"

The recipe "Assorted" from zucchini is the record holder for the content of vitamins and useful microelements. Carrots are rich in fiber and beta-carotene, cucumbers are famous for vitamins A and B, tomatoes contain calcium and potassium.

To prepare a juicy and vitamin snack you will need:

• 2 zucchini;
• 4 tomatoes;
• 4 cucumbers;
• 1 carrot;
• 3 cloves of garlic;
• 3 bay leaves;
• 3 peas of allspice;
• 1 dill umbrella;
• 40 g sugar;
• 30 g salt;
• 3 liters of water;
• 100 ml vinegar 9%;
• 4 pea cloves.

Cooking method:

1. Put bay leaf, dill, garlic, allspice, cloves on the bottom of a clean jar. Add horseradish leaves if desired.
2. Rinse the cucumbers with cold water. Cut large cucumbers into slices, and place small cucumbers whole in a jar.
3. Wash the courgettes and cut into 4 pieces. Lay on top of the cucumbers.
4. Next, put the tomatoes. To prevent them from bursting, pierce in several places with a toothpick.
5. Boil water, pour over vegetables. Leave it on for 15-20 minutes. Drain the water, boil again and repeat the procedure.
6. Add salt, sugar, vinegar to each jar. Close the lids, turn upside down and roll into a thick blanket.
7. Serve as a side dish or as a separate dish.

Crispy marinated zucchini for the winter

Vegetables retain their crisp structure thanks to herbs and herbs. Before cooking, the courgettes are soaked for 2 hours in water, so they become more elastic.

List of ingredients for a crispy dish:

• 5 kg of zucchini;
• 3 heads of garlic;
• 2 horseradish roots;
• 16 currant leaves;
• 120 g salt;
• 100 g sugar;
• 300 ml of table vinegar;
• 3.5 liters of water;
• 2 bay leaves.

Cooking technology:

1. Sterilize banks. Place spices and finely chopped zucchini in each.
2. Prepare the marinade: add salt, sugar and vinegar to the water. Simmer for 5 minutes.
3. Pour marinade over the zucchini and cover.
4. After 10 minutes, roll up the cans and wrap them in a blanket.

Spicy zucchini for the winter with mustard

Mustard is one of the hottest spices. She is able to radically change the taste of the dish, to make the zucchini hot and hot. This recipe is often found in Korean cuisine.

To prepare a savory snack you need:

• 4 kg zucchini;
• 200 g sugar;
• 200 ml vinegar 9%;
• 1 head of garlic;
• 1 bunch of dill;
• cumin to taste;
• 200 ml of vegetable oil;
• 25 g of mustard grains;
• 10 g ground black pepper.

Cooking technology:

1. Wash and peel the zucchini. Cut each into rings.
2. Prepare the marinade: add chopped herbs and garlic to the water. Pour oil over everything, add vinegar and spices.
3. Pour the zucchini with the resulting mixture. Leave on for 3 hours, stirring occasionally.
4. Arrange in jars and sterilize for 20 minutes over medium heat.
5. Roll up and cover with a blanket until it cools completely.

Cooking tips and tricks

To make winter and quick preparations not only useful, but also tasty, experienced chefs and housewives share their cooking secrets:

1. Use young, thin-skinned green squash. They are crisper and do not need to be peeled.
2. Wash all ingredients thoroughly under running water, especially herbs before cooking. Otherwise, the workpieces will quickly deteriorate.
3. For preparations with tomatoes and cucumbers, use even vegetables. Pierce the tomatoes in several places with a toothpick. This will make them more saturated with the marinade.
4. Replace table vinegar with apple or grape vinegar. In terms of taste, they are no worse, but less harmful to the stomach.
5. Study the recipe in advance and purchase all the necessary products.

Conclusion

Winter zucchini preparations will decorate both a regular lunch and a festive feast. Zucchini is marinated with carrots, bell peppers, cucumbers and tomatoes. There are methods without sterilization; preparation of such dishes does not take much time.

For pungency add black and allspice, mustard, garlic. Sweet dishes deserve special attention. For example, a compote of zucchini and cherry plum will perfectly refresh on a summer day, and zucchini jam with orange will complement a family tea party.