The most popular vegetable for preparations after cucumbers and tomatoes is, of course, zucchini. From young fruits you can get an excellent snack that will be aromatic, tender, and incredibly tasty.

To be honest, I have never made such preparations before. But after trying it with friends, I realized how much I had lost. In general, if you are one of the people like me, let's get better quickly.

The cooking process is quite simple, even enjoyable. I tried to select recipes so that everyone could choose according to their taste preferences. Take recipes from blanks into your piggy banks.

Pickled zucchini for the winter

Delicious crispy pickled zucchini prepared according to this recipe will decorate any table. Preservation will not require much effort from you. The recipe is for a couple of liter jars.

Ingredients:

• Zucchini - 1.4 kg
• Garlic - 4-6 pcs.
• Dill - 4 sprigs
• Coriander grains - 1 teaspoon
• Black pepper - 4-6 pcs
• Allspice – 4-6 pcs.
• Bay leaf - 4 pcs
• Salt - 1.5 tbsp. spoons
• Sugar - 1/2 cup
• Vinegar 9% – 120 ml
• Water - 1 l

Cooking steps:

1. Rinse vegetables with cold water. Cut into circles about a centimeter wide.

2. Sterilize the jars, place a couple of cloves of garlic and sprigs of dill on the bottom. Add pre-scalded coriander seeds.

3. For the marinade, mix water with salt and sugar in a bowl. Add black and allspice peas, bay leaves. Bring the liquid to a boil, then pour in the vinegar.

4. Dip the zucchini mugs into the boiling brine until they are completely covered. Otherwise, lower them in sections. After boiling, simmer on the stove over low heat for about 7-8 minutes.

5. Then transfer to jars, fill them with the brine in which they were boiled and immediately roll them up.

6. Turn the jars upside down and cover with a warm cloth. Leave for a day, after which they can be stored at room temperature.

Good luck with your preparation and have a great mood!

Zucchini in tomatoes for the winter

Every housewife strives to prepare various types of preparations during the harvest season. Zucchini in tomato sauce is an appetizer that tastes amazing and looks elegant. The recipe is simple in terms of complexity, let’s get started quickly.

Ingredients:

• Zucchini - 2.5 kg
• Tomato sauce – 0.5 l
• Sugar - 1 glass
• Vinegar 9% – 100 ml
• Garlic - head
• Salt - to taste
• Black pepper – 25 pcs.
• Vegetable oil - 200 ml

Cooking steps:

1. Wash the jars with a cleaning agent, then carry out the sterilization procedure. This can be done by holding the jars in the oven, over burning steam, or in the microwave.

2. Wash the zucchini thoroughly and dry with a towel. Then cut them into medium-sized circles; if you get large fruits, you can cut them into fairly large cubes. If their peel is too thick, it needs to be removed; there is no need to cut off the skin from young fruits.

3. Arm yourself with a large saucepan or other container that can be placed on the stove. Fill it with tomato sauce, and add vegetable oil, salt, sugar, and peppercorns. Mix everything well. Peel the garlic cloves, chop them with a knife and add to the sauce. On low heat on the stove, wait for it to boil.

4. Then transfer the chopped zucchini into a saucepan and pour in the vinegar. Once the contents boil, cook for another 30 minutes.

5. While still hot, place them in jars, pour sauce from the container and roll up the lids. Turn the jars over, wrap them in a warm blanket, and leave them for several days. And then you can safely lower the blanks into the cellar or put them in the pantry.

After a month, the snack is ready to eat. Bon appetit!

Fried zucchini for the winter

An excellent appetizer made from fried zucchini. When the time for fresh vegetables from the garden is over, you can open the jar and enjoy delicious zucchini in oil with the whole family. The main condition for executing the recipe is the choice of young fruits with unformed seeds.

Ingredients:

• Zucchini - 2 kg
• Garlic – 200 g
• Parsley - bunch
• Vinegar 9% - 2 teaspoons
• Salt - 100 g
• Vegetable oil - 500-600 g

Cooking steps:

1. Wash the fruits thoroughly and dry. Remove the skin from the zucchini and cut into small circles. If they are young, it is not necessary to remove the skin, and you can also leave the seeds in place.

2. The mugs must be placed in a basin in layers, sprinkling each with salt. Leave the basin on the table for 2-3 hours, then drain the resulting juice from it. There is no need to rinse them.

3. Heat the frying pan with vegetable oil properly, then place the first portion of circles for frying. Fry on both sides until golden brown. Then transfer them to a large platter. So fry all the circles.

4. Wash the jars and sterilize them. Wash the greens and chop not too finely. Place a small amount of chopped parsley in the bottom of the jars and pour half a teaspoon of vinegar into each.

Give preference to small 500 gram jars.

5. Peel the garlic, chop finely with a knife or pass through a press. Start filling the jars with fried mugs, topping each layer with chopped parsley and chopped garlic.

6. Fill the jars to the brim in this way, as tightly as possible. The free space that remains must be filled with vegetable oil.

7. Cover the jars with lids and place in boiling water for half an hour to sterilize. Then screw tightly or roll up the lids.

8. Place the jars upside down and wrap them in a warm cloth or blanket. Leave until completely cooled, usually a day is enough, if they stand longer, it’s okay.

You can store the snack either in a cool place or in the pantry at room temperature. Good luck and patience in this matter!

Pickled zucchini recipe

Tender, tasty and juicy zucchini will be an excellent addition to various dishes. They must be chosen young, not yet outgrown. Our family eats them as a light side dish for meat. Recipe for a couple of liter jars.

Ingredients:

• Zucchini - 2 kg
• Garlic - head
• Dill umbrellas – 2 pcs.
• Water - 1 l
• Vinegar 9% – 150 ml
• Sugar - 100 g
• Salt - 2 tbsp. spoons
• Bay leaf - 2 pcs
• Allspice - to taste

Cooking steps:

1. Wash young vegetables and dry with a towel. Remove the skin (you don’t have to do this for young ones) and cut into medium-sized cubes. If seeds fall out, they must be removed.

2. For the marinade, fill the pan with water and place on the stove. Before boiling, add salt, sugar, bay leaves and allspice. Stir until dry ingredients are dissolved. After boiling, pour in the vinegar and reduce the heat on the stove to low.

3. Next, place the fruit cubes into the boiled marinade. Cover the pan with a lid and cook over low heat for 5-8 minutes.

4. In jars that must first be washed and sterilized, place a few cloves of peeled garlic, along with an umbrella of dill.

5. Fill the jars with zucchini and add hot marinade.

6. Close the lids tightly or roll up the jars. Then turn them over as in the photo. Cover with something warm and leave until completely cool.

That's all, the appetizer is ready. Have a nice day!

Korean pickled zucchini for the winter

This savory appetizer is surprisingly quick and easy to prepare. You don't need any special skills. This preparation is perfectly stored all winter, but it will require a cool place.

Ingredients:

• Zucchini - 1.5 kg
• Onion - 1 piece
• Salt - 1 tbsp. spoon
• Apple cider vinegar – 400 ml
• Sugar - 100 g
• Celery seeds - 1-2 teaspoons
• Dill seeds - 1-2 teaspoons
• Mustard seeds - 1 teaspoon
• Turmeric - 1/4 teaspoon

Cooking steps:

1. Cut the washed, dried zucchini into medium-thick slices. Remove the husks from the onion, grate into thin rings, or chop with a knife.

2. Place vegetables in a deep bowl, add salt, stir.

3. Add ice cubes to the bowl, just a little is needed. This is so that the zucchini absorbs the salt better, and also makes the finished snack crispy. Leave it in this state for a couple of hours on the table.

4. It's time to start preparing the marinade. Pour vinegar into a saucepan or small saucepan. Add mustard seeds, celery, dill and turmeric. Stirring thoroughly, wait until the contents of the container boil. Then remove from heat and let the marinade cool.

5. After the time has passed, place the vegetables in a colander to remove all the liquid from them.

6. Prepare the jars in advance by washing them and carrying out the sterilization procedure. Place the zucchini and onions in them, then fill them with warm marinade to the brim. After this, the jars can be tightly closed.

Store the snack in the refrigerator or a fairly cool place. Bon appetit!

Video recipe for delicious zucchini for the winter

A very simple recipe with no extra fuss. A delicious snack will also be very bright and beautiful. A win-win option for serving on the holiday table.

Zucchini season is quickly ending, but these delicious, vitamin-packed vegetables can easily be preserved until spring. The main thing is to choose the right method of preserving the product. You can make zucchini preparations for the winter with a variety of additives. Golden snack recipes are published below.

Zucchini, like milk mushrooms for the winter

It’s not for nothing that zucchini is called “chameleon vegetables”, because they are able to try on a variety of tastes. To prepare spicy ala mushrooms, you need to take: 3.5 kg of vegetables, 1 tbsp of unflavoured sunflower oil and the same amount of table vinegar, 2 tbsp. coarse salt, 2 heads of garlic, a small bunch of parsley and fresh dill, 6 tbsp. Sahara.

1. Zucchini is cut into small squares (no thicker than 2 cm).
2. Finely chopped greens are added to the vegetables.
3. The garlic is passed through a press and, together with sugar, oil, vinegar and salt, is sent to the zucchini cubes.
4. Together, the products are marinated for at least 3 hours at room temperature.
5. First, a little liquid formed during infusion is poured into sterilized jars, and then the zucchini is loosely placed.
6. Containers with contents are sterilized in boiling water for 12-14 minutes.

After the procedure in boiling water, the jars are rolled up with a key and left to cool upside down. without wrapping (otherwise the vegetables will soften too much).

Golden recipe for Mother-in-law's tongue salad

For treats, it is important to take high-quality tomato sauce - without starch and flavorings. One glass is enough. And, besides this, we use: 1.5 kg of zucchini, 4 cloves, 1.5 tbsp. table vinegar 9%, 7-9 black peppercorns and 6 cloves, 80 g granulated sugar, 1 pc. bitter pepper, 3 sweet bell peppers, a head of garlic, 120 ml of drinking water and vegetable oil, half a large spoon of salt.

1. The zucchini is peeled, cut into cubes, mixed with chopped garlic cloves and hot pepper. The sweet vegetable is also finely chopped.
2. Cloves, peppercorns, tomato sauce, vegetable oil, drinking water, granulated sugar and salt are sent to the container with the products listed above.
3. The appetizer is brought to a boil over medium heat, and then cooked over low heat for 25 minutes with frequent stirring.
4. 7-8 minutes before readiness, vinegar is poured into the pan.

All that's left is to roll it up.

Recipe for making zucchini jam

You can even prepare sweet zucchini dishes for the winter. So, to make jam you need to take: 800 g of granulated sugar and vegetables, 1 large lemon, 120 ml of drinking water.

1. Syrup is boiled from water and sugar for 5-6 minutes.
2. Zucchini cubes and a lemon minced through a meat grinder are placed in the liquid. Cook the ingredients together for 45 minutes over medium heat.

The dish is rolled into sterilized containers hot.

Squash caviar: recipes for preparing for the winter

Zucchini caviar goes well with toast, croutons or just soft bread. And it is very easy to prepare. Today several successful recipes are known.

1. The onion is sautéed and then stewed with grated tomatoes until the volume of the mass is reduced by about 2 times.
2. Zucchini is cut into pieces, mixed with a few tablespoons of water and steamed in a saucepan under a lid until softened.
3. All vegetables are mixed and pureed in a blender.
4. All that remains is to salt and sweeten the ingredients, cook the mixture for half an hour, pour vinegar into it, stir and roll into jars.

It is also possible to store the preparations on the bottom shelf of the refrigerator.

Zucchini-eggplant caviar

Products you will need: 2 pcs. young zucchini, eggplant, yellow or red sweet pepper, tomato, onion and garlic cloves, 2 tbsp. salt, 70 ml vegetable oil, ground red pepper to taste.

1. The onion is fried in oil until golden, then small pieces of sweet pepper, tomatoes, eggplant, and zucchini are added to it one by one. Each new layer must be cooked before adding the next one. They need to be lightly salted.
2. At the end of cooking, chopped garlic is added and the mixture is tested for salt.

Squash caviar can be either rolled up or served immediately.

With tomatoes for the winter

Products you will need: 3 kg of zucchini, 1.2 kg of carrots and white lettuce onions, 2 kg of ripe tomatoes, olive oil, coarse salt, granulated sugar, ground pepper.

1. All vegetables are individually fried in olive oil until golden, after which they are passed through a meat grinder together.
2. The resulting mass is salted and peppered, and sprinkled with sugar to taste.
3. Next, transfer the mixture into a saucepan or saucepan, bring to a boil, then evaporate the excess liquid over low heat.
4. The finished product is placed in jars and pasteurized.

Before you send the rolled pieces into the cold for the winter, they need to be cooled upside down.

Squash caviar with vinegar

Products you will need: 800 g of young zucchini without skin, half a kilogram of overripe tomatoes, white onions and carrots, 1 tbsp. non-aromatic oil, 1-1.5 tbsp. salt, 2.5 tbsp. white sugar, 3-4 garlic cloves, 1 tbsp. table vinegar, a pinch of hops-suneli.

1. All vegetables, except onions, are grated and fried one by one in a small amount of any fat until soft. The onion is cut into small cubes and also sautéed.
2. Together, the ingredients are simmered in a frying pan until soft and the juices have evaporated. Then vinegar, salt, sugar, garlic cloves and suneli hops passed through a press are sent into the container.
3. Next, the mass is stewed for another 15 minutes.
4. All that remains is to roll the caviar into sterilized containers.

Zucchini is good for everyone - light, tender, healthy, but, unfortunately, tastes bland. This can be easily fixed if you choose the right company for him. With vegetables and bright spices, a zucchini salad for the winter turns out just what you need - refreshing, spicy, aromatic. For barbecue, and as a stand-alone cold appetizer, it goes great. Still have any doubts? As an irrefutable argument, we offer a selection of recipes that have every chance of becoming your “signature” recipes.

Vitamins A, C, folic acid, potassium and magnesium needed by the heart, deficient iron, dietary fiber - all this is found in a modest vegetable

Subtleties of canning zucchini and appetizers from it

Unlike cucumbers, which perform well alone, zucchini, like eggplant, is a collective vegetable. In itself, it’s not a fireworks of taste. But it contains a lot of fiber, which makes it an ideal filler for vegetable hodgepodges.

What should you remember when canning zucchini?

1. Neutral taste, which many perceive as a disadvantage, can easily be turned into an advantage. Not every vegetable is suitable for both pickles and jams, but our hero does it perfectly. By improvising with spices and seasonings, you can prepare such a winter zucchini salad that all your friends will ask for the recipe.
2. The vegetable consists of 90% water with a neutral pH reaction. It will not be possible to preserve it without “external” acid, so the zucchini is not salted or fermented, but only pickled. The preservative is of chemical origin - table vinegar, citric acid. Do you prefer natural products? Take fermented apple cider vinegar, grape vinegar, sour berry juice, for example, red currant, cranberry, lime.
3. It is important to choose the right fruits for canning. For salads, you need young zucchini with thin skin that has not yet become coarse and rudiments of seeds. The exception is caviar, which will be more tasty from ripe fruits with ripened, slightly fibrous pulp.

In a zucchini salad for the winter, the main thing is to choose the right mix. The vegetable goes harmoniously with sweet and sour sauces based on tomatoes and sour fruits, sweet carrots, allspice, celery, and parsley. Garlic gives winter preparations an appetizing aroma and a pleasant warming spiciness - chili pepper, horseradish, white roots. Delicious hearty salads are made with the addition of beans and rice.

White-fruited zucchini is distinguished by its tender, tasty, loose pulp, which boils quickly, making them indispensable for caviar and other pureed dishes. Zucchini is good in salads - they are denser, the pieces remain intact during heat treatment. Yellow-fruited varieties make snacks with a slight pumpkin flavor.

Swoop in, hurry up, choose... your recipe

The proposed selection of zucchini salads will allow you to replenish your strategic reserves for the winter and surprise your loved ones - we chose recipes that are exceptionally tasty, simple, and reliable in storage.

Delicious zucchini stew

The good thing about dishes like these is that you can mix in any vegetables you have on hand. But if you are not yet ready for impromptu, prepare a winter snack according to the proposed recipe - in it all the components are selected successfully, in the correct proportion.

The basis of the salad is zucchini, let’s take 3 kg of them. He will be accompanied by:

• carrots (1.5 kg);
• sweet pepper (1.5 kg);
• onion (1 kg);
• tomatoes or juice from them (2 kg);

We will season the vegetables with salt (80 g), sugar (200 ml), oil (500 ml), vinegar (250 ml). Ground black pepper (1 tbsp) and chili (1 tsp) will add the necessary spiciness to the appetizer.

We start working on the stew with a tomato base. If it is juice, just bring it to a boil, first grind the tomatoes into puree.

Into the boiling tomato we place one by one (in this order) grated carrots, chopped onions, zucchini cubes and, lastly, pieces of bell pepper. Add the remaining ingredients to the vegetable mixture - everything except vinegar. It is poured before the stew is almost ready (5-10 minutes).

Simmer the stew over low heat (60 minutes), do not stir often, so that the zucchini and pepper remain as pieces as possible.
The finished zucchini salad is placed in clean, baked jars, sealed, and after cooling, put away for storage for preservation for the winter.

Zucchini lecho

The famous lecho filling produces a surprisingly harmonious, refreshing appetizer, in which the taste of zucchini is not replaced by more aromatic and vibrant vegetables, as sometimes happens, but, on the contrary, is subtly emphasized. To prepare lecho, take 3 kg of unripe fruits, preferably zucchini, since their pulp is denser and juicier. Based on this amount, prepare the remaining components of the salad:

• bell pepper, you can have different colors - it will be very beautiful (1 kg);
• ripe tomatoes, red fleshy varieties (1.5 kg);
• garlic (2 heads);
• salt (80 g);
• sugar (200 g);
• olive oil (250 ml);
• fermented vinegar (200 ml);
• black pepper (0.5 teaspoon).

First prepare the tomato sauce. The prepared tomatoes are crushed to a pasty mass, salt, sugar, spices, and oil are added to the puree. The amount of the latter can be varied - there are lecho recipes where no oil is added at all. In this case, proceed from your own preferences.

When the filling boils, zucchini cut into strips, strips of multi-colored peppers, and chopped garlic are placed in it. Simmer for 30–40 minutes, making sure that the vegetables do not sit on the bottom of the pan and burn. About 10 minutes before cooking, pour vinegar into the pan.

The finished salad is poured hot into jars and immediately sealed.

An original way to improve the safety of winter salads is offered by Oktyabrina Ganechkina, a TV presenter and vegetable growing expert. Place a circle of parchment paper on top of the hot contents of the jar, pour 30 g of vodka (a tablespoon) and sprinkle with half a teaspoon of mustard powder. And only then roll up the workpiece. No need to turn the jar over!

Peperonata - Italian zucchini

The technology for preparing this vegetable appetizer is stewing in its own juice, so you will like the recipe if you like soft salads with a consistency similar to stew. And one more thing - it does not contain vinegar, so it will not be possible to prepare this zucchini salad for the winter without sterilization. Consider this factor when choosing a recipe.

Peperonate components:

• zucchini (2 kg);
• dense, slightly unripe tomatoes (2 kg);
• thick-walled sweet pepper (5–6 pcs.);
• large bulbs (4–5 pcs.);
• garlic (1 head);
• chili (0.5–1 teaspoon).

Salt the appetizer to taste, but use very little oil for stewing - 5-6 tbsp. spoons

First, the tomatoes cut into slices are sent into the cauldron with oil, then onion rings, zucchini cubes (if the skin is rough, peel the fruit), strips of pepper, chopped garlic. Vegetables release a lot of juice, in which they are stewed until softened. At the end, the vegetables are salted and peppered. The snack is packaged hot, after which the jars are sterilized (liter jars - 15-20 minutes).

Korean zucchini

The tantalizing aroma of Korean salads leaves no one indifferent, and zucchini makes a winter snack no worse than eggplant. One of the secrets of its preparation is the correct cutting of vegetables into strips. To do this, you will need a special grater or food processor - most models have this function.

Ingredients of the Korean variation of salad:

• zucchini - (3 kg);
• carrots (0.5 kg);
• onion (0.5 kg);
• sweet pepper (0.5 kg);
• peeled garlic (half a cup);

For the dressing you will need salt (50 g), sugar (200 g), a glass of olive oil and 9% vinegar. But the highlight of this dish is the special seasoning (dry or paste) for Korean carrots, which is sold in the spice department. It is this that gives the appetizer its pungency and recognizable aroma.

Vegetables are cut into strips, zucchini is cut into very thin circles or half rings, and the garlic is squeezed out. All vegetables are mixed in a large wide bowl, seasoned with spices, oil, vinegar and allowed to soak for 30 minutes. Then the contents of the bowl are transferred to a saucepan, boiled for 20 minutes and packed hot into prepared sterile jars.

If there is too much vinegar for you, you can reduce it by half, but then to be safe, it is better to sterilize the salad (half-liter jars - 15 minutes).

Snack in tomato sauce “Mother-in-law’s tongue”

This winter zucchini salad in a fragrant garlicky sweet and sour sauce turns out remarkably tasty, and it is also prepared without sterilization.

Young fruits (3 kg) are cut into thin oblong plates - “tongues”, hence the name. The remaining components are used to prepare the filling. What are we taking for her?

• Bell pepper (5 pcs.) and hot pepper (1–2 pcs.);
• garlic (100 g);
• purchased tomato paste (0.7 kg);
• salt (50 g);
• sugar (250 g);
• oil (200 ml)
• fermented vinegar (125 g).

Grind the pepper in a blender until pureed, do the same with the garlic. Combine this with the rest of the dressing components. Pour it over the zucchini and simmer for about an hour. Packed hot in jars.

Almost mushrooms

This zucchini salad for the winter is definitely good because it can be eaten either separately or added to other dishes, seasoned with onions and olive oil, like mushrooms.
Cut young fruits (3 kg) into thin slices or cubes, pour in aromatic sweet and sour marinade. It consists of a mixture of oil, preferably olive, and vinegar, of which you take a glass, sugar and salt - 50 g each. Squeeze 10 cloves of garlic here. Zucchini is marinated for at least three hours. Next, in the same container they are put on fire and boiled until the circles become slightly transparent. In time it takes 20–25 minutes. Everything can be laid out and rolled up. Just be sure to ensure that the contents of the jar are completely covered with marinade.

Salad with champignons

A salad of fresh young zucchini with mushrooms for the winter will allow you to show off your original and unconventional preparation. In addition to the main vegetable (let’s take the standard 3 kg), the recipe includes:

• champignons (1 kg);
• fleshy, dense tomatoes (1 kg);
• onion (0.5 kg);
• dill greens - a large bunch.

To fry vegetables you will need about a glass of oil, to dress the salad - salt (2 heaped tablespoons), pepper (to taste), vinegar (200 ml).

Zucchini is cut into slices and quickly fried in hot oil. The champignons are overcooked in another frying pan. Both components are combined and simmered over low heat for 10–15 minutes. Then add onion rings, tomato slices, and chopped herbs to the squash-mushroom mixture. All this is seasoned with spices, vinegar, and simmered a little more.

The salad is packaged in half-liter jars and sterilized for half an hour.

With vegetables in tomato sauce

For 6 kg of fresh young zucchini we take the following set of products:

• carrots – 1 kg;
• tomatoes – 2.5 kg;
• white roots (celery, parsnip) – 0.1 kg;
• onion – 0.25 kg;
• a bunch of greens (parsley, celery);
• 3 tbsp. spoons of salt and sugar;
• oil for frying – approximately 450 ml;
• Allspice and black pepper to taste.

Preparation of the snack consists of 3 stages.

1. Peel the zucchini, cut into thin slices (0.8–1 cm), fry in oil, and allow to cool slightly. It is important that when placing in jars, the vegetable pieces do not spread.
2. Minced vegetables are prepared from carrots, onions, and white roots. Vegetables are grated or finely chopped and fried in oil. Chopped greens are added to the finished mixture.
3. Prepare tomato sauce. To do this, puree the tomatoes, add salt and sugar.

When all three components are ready, they are placed in a bowl in layers: sauce on the bottom, then zucchini, minced vegetables on top, sauce again. Vegetables should be placed tightly, but not pushed, so that the tomato sauce can freely penetrate between the layers and cover the salad on top.
Filled liter jars are sterilized at 100⁰ C for 30 minutes, after which they are hermetically sealed.

Zucchini in Georgian

This salad is somewhat reminiscent of “light”, only not from eggplants, but from zucchini, and it is also prepared for the winter. What does the dish consist of?

1. From zucchini (the recipe is for 5 kg), which are cut into rings and fried in oil.
2. Spicy garlic-pepper dressing. To prepare it, you will need, as in the “light”:
   • bell peppers (fleshy, red) – 10 pieces;
   • hot pepper – 1–2 pieces;
   • garlic - half a glass (200 g);
   • vinegar – 200 ml.

Grind the peppers and garlic in a blender to a homogeneous paste, add vinegar to the mixture. Fried vegetable slices are dipped in spicy dressing and placed in half-liter jars. After which they are sterilized for about half an hour and sealed.

Well, what about without caviar?

Salads are salads, but we simply must offer a version of the famous zucchini caviar for the winter, so write down the recipe. Let’s say right away that it will be very tasty, although some housewives have a biased attitude towards mayonnaise. We won’t persuade you, it’s better to try it and then draw your own conclusions.

Let's start with zucchini. Choose large, ripe fruits with rough skin and mature seeds. They need to be cleaned, the fibrous inner part removed, and “boats” of the pulp left for the caviar. We will weigh them - in the proposed recipe for zucchini you need 7 kg. To complete the preparatory work, pass the pulp through a meat grinder.

Now let's prepare the remaining ingredients:

1. We peel 1.5 kg of onion and also pass it through a meat grinder.
2. Using a press, chop a large head of garlic.
3. Cooking:
   • salt (50–60 g);
   • sugar (2 cups);
   • butter (2 cups);
   • tomato paste, preferably store bought (0.5 kg);
   • mayonnaise (0.5 kg);
   • citric acid (2 heaped teaspoons).

Combine the zucchini puree with the onion and cook for 2 hours over moderate heat. To prevent the pulp from shrinking, stir regularly.

After 2 hours, add oil, tomato paste, mayonnaise, sugar, salt and cook for another 45 minutes.

The final touch is garlic and citric acid. After they are added, the caviar simmers for 15 minutes.

The finished dish is packaged in sterile containers, rolled up, and after a day, when the jars have cooled, they are put away for storage.

In addition to caviar, salads, harvested zucchini makes excellent pickled preparations for the winter; they can be combined with cucumbers and eggplants, seasoned with nuts, ginger, lemon... Go for it, and you will definitely find your own recipes, about which someday they will say: “So my mother cooked.”

Simple and delicious recipes:

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Although they are now trying to do more and more freezing for the winter, no one has yet canceled delicious winter vegetable salads. I offer recipes for delicious, favorite winter preparations made from zucchini, which you can feed your family for dinner and surprise guests on a holiday.

Zucchini is a favorite vegetable in our family, even zucchini jam flies away with a bang, despite the fact that there is always a lot of other berries, because we live in the village, there are no problems with this.

Considering that zucchini is a very healthy vegetable, it also goes well with almost all other vegetables (I think “almost” can be removed). Everyone likes delicious snacks, take at least squash caviar, which every housewife considers it her duty.

I brought some of the recipes from Ukraine; they make a lot of preparations there and are very tasty. There are recipes that were left over from my grandmother; she lived all her life in the village and constantly canned food for her large family.

• 1 Zucchini preparations, delicious recipes for the winter
  • 1.1 Zucchini and pepper salad for the winter
  • 1.2 Zucchini and tomato salad for the winter
  • 1.3 “Mother-in-law’s tongue” salad from zucchini for the winter
  • 1.4 Winter salad from zucchini and carrots
  • 1.5 Korean-style zucchini salad for the winter
  • 1.6 Uncle Bens salad from zucchini for the winter
  • 1.7 Finger-licking zucchini salad for the winter

Zucchini preparations, delicious recipes for the winter

Zucchini and pepper salad for the winter

To prepare the recipe we will need:

• Two kilos of young zucchini
• One and a half kilos of sweet bell pepper
• Half a kilo of onions
• One and a half cups of tomato paste or peeled tomatoes
• Bunch of dill and parsley
• Three hundred grams of vegetable oil
• Glass of granulated sugar
• Tablespoon salt
• One hundred grams of table vinegar 9%
• One hundred grams of water

How to prepare our delicious salad for the winter:

First, all vegetables are thoroughly washed. We cut the zucchini into small cubes; they should be young, without hardened seeds and skin.

Cut the pepper and remove the seeds, also cut into small cubes. We clean the onion and cut it into strips. Dry the greens after washing. If you use tomatoes for the recipe, you need to keep them in boiling water for a couple of minutes to remove the skin and simply chop them in a blender.

First, pour oil into a saucepan and add onion, let it fry a little. Then add vegetables and add water. Let it simmer slowly under the lid for about 20 minutes. After that, lay out the greens, finely chopped. season with salt and sugar and simmer for another five minutes. At the end, add vinegar and let simmer for another five minutes. Place in jars, preferably 0.5 liters, and roll up the lids.

Zucchini and tomato salad for the winter

For it we need to take:

• A kilo of young zucchini
• One and a half kilos of ripe tomatoes
• Half a kilo of onions
• Three hundred grams of peeled garlic cloves
• Small pod of hot pepper
• A third of a glass of vegetable oil
• Two tablespoons of salt
• Three tablespoons of sugar

How to prepare this salad:

For all salads, I use the youngest zucchini, which do not yet have seeds. If you can’t get these, then cut the zucchini in half lengthwise and remove the seeds, then cut into cubes.

Pour the oil into a saucepan, preferably with a thick bottom, add the zucchini cubes, season with sugar and salt. While the zucchini is stewing, wash and chop the tomatoes into slices and after 10 minutes of stewing the zucchini, we also send them to cook.

Now we wait until our vegetables boil and set aside for another 10 minutes, so that we can then add the onions to boil in strips. Immediately remove the seeds and chop the hot pepper and mince the garlic, pour into the boiling salad and simmer for another five minutes. Then turn off the heat and put it in the jars.

“Mother-in-law’s tongue” salad from zucchini for the winter

One of the delicious zucchini salads that we close for the winter is probably the most popular, but each housewife adds something of her own favorite.

What we will need for the salad:

• One and a half kilos of zucchini
• One and a half kilos of tomatoes
• Two heads of garlic
• Three sweet peppers
• One hot chili pepper
• Half a glass of sunflower oil
• Three spoons of salt
• Four spoons of sugar
• 50 ml table vinegar 9%

How to cook “mother-in-law’s tongue”:

We wash, peel and cut the zucchini into tongue-like slices, a centimeter wide. We also wash the tomatoes and peppers and cut them into slices, and don’t forget to remove the seeds from the peppers.

Place the tomatoes and peppers in a blender to form a liquid mass. We peel and chop the garlic separately, and remove the seeds from the hot pepper and, if desired, either finely chop it or grind it in a blender.

We put the tomato-pepper mixture on the fire until it boils, then we put the zucchini tongues in there and let it simmer for half an hour, and immediately add sugar and salt.

At the end of this time, pour vinegar into our preparation, add hot pepper and garlic, let it simmer for another five minutes and pack it hot into jars.

Winter salad of zucchini and carrots

We will need to take:

• Two kilos of zucchini
• Half a kilo of carrots
• Half a kilo of onions
• Half a kilo of sweet bell pepper
• A kilo of tomatoes
• Liter of water
• A glass of vegetable oil
• A glass of tomato paste
• Two hundred grams of sugar
• One and a half tablespoons of salt
• Two tablespoons of vinegar 9%

How to prepare this salad:

Wash and clean all the vegetables. Mix the tomato paste in a saucepan with water and vegetable oil, add salt and sugar and pour in the zucchini, which we first cut into cubes. Simmer for ten minutes after it boils.

Cut the peppers and onions into strips and add them to the zucchini, and cook for another ten minutes. While they are stewing, chop the carrots on a grater, preferably a Korean grater, and then add them to the rest of the vegetables, cook everything together for another ten minutes.

At the end, add the tomatoes, which we also cut into cubes and pour in the vinegar. Cook again for ten minutes, then immediately pack into small jars and roll up.

Korean zucchini salad for the winter

We need to take for preparation:

• Three kilos of zucchini
• Half a kilo of carrots
• Half a kilo of onion
• A glass of vegetable oil
• Glass of sugar
• Two tablespoons of salt
• A teaspoon of Korean carrot seasoning

How to prepare Korean zucchini salad:

We peel the zucchini, remove the seeds if necessary, and grate it on a Korean grater, preferably not too fine. Grind the carrots in the same way. We try to chop the onion into half rings as thin as possible. Mix all the ingredients together and add spices and vinegar.

The salad should stand for 20-30 minutes so that the vegetables absorb the salt and sugar. Then we put it in jars, most conveniently 0.5 liters, cover with lids and put in boiling water for sterilization. Sterilize for ten minutes and roll up.

Ankle Bens salad from zucchini for the winter

The famous sauce with the portrait of a black man made an impression on all of us then. The tasty sauce went well with various side dishes, and what a meat it turned out to be!!! Making almost real uncle bens from zucchini is not difficult. It turns out very tasty and jars are popular in winter.

What we need to prepare this sauce:

• Two kilos of zucchini
• Kilo tomato
• Three bulbs
• Five sweet peppers
• Three bulbs
• A glass of vegetable oil
• Glass of sugar
• A glass of tomato paste
• Liter of water
• Half a glass of vinegar 9%
• Tablespoon salt
• Teaspoon curry seasoning

How to cook Uncle Bens with zucchini:

At the very beginning, we prepare the vegetables, wash and cut them, zucchini and tomatoes into equal pieces, pepper into strips, onion into half rings.

Then we make the base of the sauce, mix tomato paste, oil, salt and sugar in water. Place on the fire and wait for it to boil. Immediately add the zucchini, cover with a lid and simmer for fifteen minutes. After this, add pieces of pepper and grated carrots and onions to the zucchini. We wait another fifteen minutes and send the tomatoes to stew; we also simmer them for fifteen minutes, but three minutes before the end we add curry seasoning and pour in vinegar. We put the sauce into jars, roll them up and insulate them for a day, turning them over onto the lids.

Finger-licking zucchini salad for the winter

The salad is just a miracle. When you just don’t know what to treat your family with or guests show up unexpectedly, you take it out, add it to potatoes, or rice, or with pasta and that’s it, everyone is happy and full.

For the salad we will need:

• A kilo of zucchini
• 800 grams tomato
• Three bulbs
• Two carrots
• Two sweet peppers
• Three cloves of garlic
• A quarter cup of vegetable oil
• A tablespoon of vinegar 9%

How to prepare the salad:

Cut the onion into half rings and three carrots, then lightly fry them in oil. Wash the tomatoes, dry them and grind them in a blender. Pour the tomato liquid into a saucepan, add the fried carrots and onions, season with salt and pepper. We wait until it boils and immediately add the zucchini and pepper cut into cubes.

While all the vegetables are stewing under the lid, peel and crush the garlic. After the salad has been stewing for 25 minutes, we add garlic and vinegar, let it cook for another fifteen minutes and pack the salad into jars, right under the lids.

People love winter zucchini salads because the preparations turn out appetizing, soaked in herbs and spices. Their elastic consistency and pleasant taste are good if served as an appetizer as an addition to main courses or as a side dish. Everyone needs to know how to prepare delicious salads.

Winter preparations from zucchini

Housewives love to make zucchini preparations because this versatile vegetable is easy to process. Its delicate pulp, fresh taste and versatility make zucchini a favorite ingredient for pickling and pickling for the winter. The vegetable goes well with carrots, eggplants, tomatoes, onions, and beets. It can be seasoned with any spices, combined with herbs, and even tasted like mushrooms. If you add cereals to the salad: rice, pearl barley, you will get an excellent preparation for soup. In winter, you just need to open the jar, pour it into the broth and season with potatoes.

Zucchini for canning

To prepare canned ones, you first need to select and prepare them. It is best to choose white varieties of vegetables or zucchini because their tender flesh does not fall apart when cooked. Canning zucchini assumes that the vegetables used will be slightly unripe - if they are ripe, the flesh will coarse and the seeds will become tough.

If there are not enough zucchini of the same variety for harvesting, you can mix them, but you need to take them of approximately the same size for uniform cooking. The best zucchini for cooking is firm, with a shiny, even skin, without rot or foreign spots. If you take young fruits, they do not need to be cleaned, but rough and fibrous specimens need to be cleaned.

Vegetables should be washed thoroughly, cut out coarse and hard seeds, cut according to the recipe: into circles, half rings, strips or cubes. It’s good if all the components are kept in the same form, so the salad will look beautiful in the photo, arouse appetite and a desire to try it quickly. The accompanying aromas of spices and herbs will only enhance this.

How to preserve zucchini for the winter in jars

Any home-canned zucchini begins with preparing the ingredients - they are cleaned, cut, then marinated in a sauce of vinegar, spices and herbs. Some recipes suggest that zucchini snacks for the winter are prepared without vinegar, but after being rolled into jars they are sterilized. The storage container should be pre-treated with water or air steam to kill all microorganisms on their surfaces and lids, which can shorten the shelf life of the products.

Zucchini salad recipe for the winter

It is easier for cooks to follow a recipe for canning zucchini if ​​they have step-by-step instructions with visual photos or videos of each stage in front of them. To prepare delicious zucchini twists, you need to strictly follow the recipes, and once you gain certain skills, experiment with spices and related ingredients. You can roll up zucchini not only with eggplants, carrots or tomatoes, but also with cauliflower, sweet peppers and even cereals, make caviar or long strips.