Pickled zucchini for the winter cooking recipes

In a cold, fierce winter, nothing warms our souls like homemade winter twists, the recipes of which your mothers got from your grandmothers. Serving the table and opening another blank, you clearly feel something familiar and familiar to you since childhood. Such snacks even in winter make it possible to feel the taste of summer and the refreshing aroma of vegetables. A long tradition rooted in the families of various people and going through the centuries.
We have prepared for you the best recipes for pickled zucchini for the winter in jars that will come in handy for any thrifty housewife. For real gourmets, we also have cooking recipes, and.

This winter preparation has a very easy recipe. This is a simple snack that you can quickly get out of the fridge and refresh yourself.

For cooking you will need (one liter portion):

four hundred grams of zucchini;
two pieces of bay leaf;
five inflorescences of carnation;
six peas of black pepper.

The composition of one liter of marinade:

two tablespoons of sugar;
two tablespoons of salt;
one hundred and fifty milliliters of nine percent acetic acid.

Pickled zucchini for the winter you will lick your fingers:

Wash young zucchini with clean water, cut off the tail and all problem areas. Chop into circles one centimeter wide and put in pre-washed and sterilized jars.
Then throw bay leaves, black or white pepper and cloves.
Place a pot with one liter of clean water on the stove. Salt, add sugar and nine percent acetic acid, let the marinade boil.
Pour the marinade that has not cooled down into jars sterilized in any way (in the oven, steamed) for harvesting with zucchini and roll up. You can eat the workpiece in a couple of days.

Crispy marinated zucchini for the winter

This salad preparation has a very rich flavor spectrum due to the variety of ingredients. Taking out of the refrigerator and opening a jar of Korean-style zucchini, you will immediately feel the smell of fresh vegetables. Salad is a great side dish for any meal.

To prepare this snack you will need (9 half-liter jars):

three kilograms of young zucchini;
five hundred grams of carrots;
five hundred grams of onions;
five pieces of red salad (sweet) pepper;
seven cloves of garlic;
twenty grams of seasoning for Korean carrots;
250 ml. 9% acetic acid;
150 ml. refined sunflower oil;
two hundred and fifty grams of sugar;
two tablespoons of coarse salt;
fifty grams of dill.

Delicious pickled zucchini for the winter recipes:

We wash the vegetables and herbs needed for cooking with water. We cut off the tails from the zucchini, peel the carrots and rub them on a special grater for Korean carrots. We wipe the zucchini through the same grater. Cut the pepper in half and get rid of the seeds and tail. Shred into small pieces (can be rubbed through a grater with small holes). Cut the onion and garlic in the same way.
We shift all the chopped vegetables and herbs into a large salad bowl or pan and mix. Salt and sprinkle with seasoning for Korean carrots, add sugar, acetic acid, sunflower oil and mix thoroughly again. Cover tightly with a lid (or cling film) and leave for two hours. Under the action of salt and acetic acid, vegetables begin to release juice, it will serve us as a marinade.
We carefully pack the salad into pre-sterilized jars along with the marinade. We impose so that there is free space up to the lid, about one and a half centimeters. This is necessary so that during the sterilization of the workpiece, the marinade does not leak out.
We close the jars with pre-boiled lids and put them in a saucepan with hot (not boiling water) water. We sterilize half-liter jars for about forty minutes from the moment the water boils. Then the jars are carefully removed from the water and rolled up. Let them cool upside down.
The next day, the jars can be moved to a cool place where they will wait for winter.

Marinated zucchini for the winter in jars

For those who prefer spicy to sweet, this winter harvest recipe is very suitable. A moderately spicy appetizer is suitable as a side dish for any meat or fish dish, as well as for a light snack.

To create this winter snack you will need:

one kilogram of young zucchini;
thirty grams of fresh dill;
fifteen cloves of garlic;
one pod of hot red pepper;
ten peas of allspice;
one liter of water;
70 grams of coarse salt (not iodized);
80 milliliters of 9% table vinegar;
fifty sugar.

How to pickle zucchini for the winter in jars:

Wash the young zucchini with water and cut off the stems. Shreds them in circles two centimeters thick. Wash the dill thoroughly and chop finely. We clean the garlic from the husk and divide into four parts. Peppers are also washed and chopped into rings.
We pre-sterilize the jars (steamed, in the oven). Put the chopped dill, garlic and red pepper on the bottom, then lay out the circles of zucchini.
We put a pan with one liter of water on the stove and boil, then put salt, sugar there and stir until they dissolve, and then pour acetic acid.
Pour hot marinade into jars with zucchini and cover with clean lids, sterilize for ten minutes.
Screw on the lids of the jars and wrap them upside down in a towel. Place the cooled blanks in the refrigerator.

Marinated zucchini in liter jars

If you are a big fan of crunching something and like moderately sweet preparations, then you will really like this winter twist recipe. The refreshing taste of zucchini and sweet pepper will bring a little warmth even in the most severe weather.

To prepare this winter snack you will need (per 1 liter jar):

one young medium-sized zucchini;
two sweet peppers of any variety;
four sprigs of celery;
two umbrellas of dill;
one sheet of horseradish;
four pieces of bay leaf;
six peas of allspice;
six cloves of garlic;
half hot pepper.

For brine:

one liter of water;
fifty grams of coarse salt;
one hundred grams of 9% table vinegar.

Marinating zucchini for the winter in jars:

Rinse all ingredients thoroughly with water. We cut off the tail of the zucchini and chop it in circles, if it is slightly overripe, then cut it into two parts, get rid of the seeds and cut into half rings. We clean the pepper from seeds and chop into large slices. We clean the garlic and leave the cloves whole, we need them like that.
In pre-sterilized jars, put garlic, horseradish leaf, dill umbrella, allspice, celery, hot pepper and bay leaf evenly on the bottom. Next, lay the zucchini and peppers, alternating.
Place a pot of salted water on the stove and boil. After that, add acetic acid there and boil for a couple more minutes. Fill our blanks with hot marinade, cover with lids and sterilize for twenty minutes.
After that, we twist the cans and put them upside down, wrap them with a warm blanket. Place the cooled blanks in the refrigerator or cellar for storage.

Winter zucchini salad with garlic and carrots

Winter zucchini roll is not only very tasty and suitable for any gourmet, but it can also be eaten by those who strictly adhere to the post. It is ideal as a side dish for buckwheat porridge, boiled rice and fried potatoes.

To prepare this winter preparation you will need:

one and a half kilograms of young zucchini;
one medium sized carrot;
eighty grams of garlic;
one hundred and twenty milliliters of nine percent table vinegar;
one hundred and eighty milliliters of refined vegetable oil;
one tablespoon of coarse salt;
one tablespoon of sugar;
one hundred grams of various greens.

Cooking steps:

First of all, you need to wash all the vegetables and herbs with water. Cut off the tails from the zucchini, peel the carrots and garlic.
First, cut the zucchini into four parts along the length, and then chop the pieces from one to two and a half centimeters thick. But you need to cut it evenly, if you decide to make pieces of one centimeter, then make them all of this size. Otherwise, when cooking, some slices will boil soft, while others will undercook. We rub the carrots through a large grater.
We take the required amount of sugar, salt, sunflower oil, table vinegar, mix and pour into a saucepan. Then we throw zucchini, garlic cloves squeezed on a garlic press and grated carrots. Mix all ingredients well.
We place a saucepan with mixed ingredients on moderate heat, wait until the marinade (vegetable juice) boils and simmer for another ten minutes, stirring the dish thoroughly. The readiness of zucchini can be understood by color and condition, they will turn yellow and soften, like carrots. After determining the readiness, put the pre-cut greens in the pan and mix again.
We pre-sterilize jars for blanks in any way convenient for you (in the oven, over steam), and boil the lids. We put a slightly cooled dish in the jars, pressing down a little so that there is no excess air in the jar and add a little marinade that remains in the pan. Covers full jars with lids, but do not twist.
Cover the bottom of a clean saucepan with a towel or any other non-staining cloth and pour hot water (not boiling water) into it. We carefully put the jars with seaming into the pan and begin to sterilize them. For seven hundred liter cans, ten minutes after the water boils, and for liter cans, fifteen. We take them out and wrap them in a blanket or other warm dense fabric.
In this form, we leave them to cool and steam in their own heat for a day. After we wipe them and clean them in a dry and cold place, where they will be stored until winter.

These light and not very (but no doubt very tasty) recipes for winter preparations using zucchini will please even the most fastidious bellies. Cook and bring a piece of summer into your winter.