With the arrival of autumn, kitchens are filled with the aromas of marinades, herbs and spices. And every time, along with the recipes for your favorite snacks, proven over the years, you want to cook something new.

Such a “highlight” can be pickled zucchini, prepared for the winter using one of the proposed methods.

Sterilization of workpieces is a simple process, but it causes unnecessary trouble and takes some time. You can pickle vegetables for long-term storage using no less reliable canning methods. At the same time, all their beneficial properties will be preserved.

Additional Information! Zucchini is a type of pumpkin. They are rich in potassium and iron, carotene, vitamins C, group B, PP. Of all the types of this vegetable, zucchini contains the most vitamin C.

Triple-stuffed marinated zucchini

Don't let multiple pouring scare you - the preparation won't take much time.

Note! 0.5 - 1 liter jars are best suited for home canning. They don't take up much space in the refrigerator (when stored after opening) and the snacks are eaten very quickly.

Depending on the cutting method and filling density, this recipe yields 3-4 liter jars of crispy pickled zucchini.

Ingredients:

• 2.5 – 3 kg of zucchini;
• garlic (at the rate of 2-3 cloves per 1-liter jar);
• 1.5 liters of water;
• 200 ml (or 300 ml);
• 2 tbsp. heaped spoons of rock salt;
• 6 tbsp. spoons of sugar;
• black peppercorns (at the rate of 5-6 pieces per 1-liter jar);
• allspice (at the rate of 2 pieces per 1-liter jar);
• spices to taste (dill, tarragon, cloves, horseradish, currant leaves, cherry, raspberry, etc.)

Important! Do not add more than 2-3 spices at a time. A “bouquet” of a large number of seasonings can change the taste of the entire preparation and not for the better.

Preparation procedure:

1. Wash the zucchini well, cut off the ends, cut into pieces of any shape - cubes, bars, circles, etc.
2. Place spices, pepper, garlic (cut into several pieces) at the bottom of sterilized jars.
3. Put the water to boil. At this time, place the zucchini in the jars, shaking them periodically or lightly tapping the bottom on the table so that the pieces are distributed as densely as possible. Place dill umbrellas on top.
4. Fill the workpiece with hot water (first fill), cover with lids and leave for 15 minutes. Then pour the water into a deep container - you will need it to prepare the marinade.
5. Fill the zucchini with hot water again (second fill), cover with lids, and leave for 15 minutes.
6. At this time, you can prepare the marinade. Bring the volume of the drained solution to 1.5 liters, add salt, sugar, vinegar. Boil the marinade and stir until the ingredients are completely dissolved.
7. Drain the second pour and pour the hot marinade over the zucchini (third pour).
8. Roll up the lids, turn the jars upside down, cover with a blanket, and leave to cool gradually.
9. Zucchini is marinated for 30 days. Therefore, write the date of preparation on the lid so that you know exactly when you can serve the snack on the table.

Additional Information! Calculating the exact amount of marinade is quite difficult. If you use expensive natural vinegar and want to spend it more rationally, pour the zucchini with a hot solution of salt and sugar (according to the recipe). Pour vinegar directly into jars at the rate of:
for a 1-liter jar - 50 ml of spice or 75 ml.

Store pickled zucchini cooked with vinegar without sterilization in a cool place (pantry, cellar, refrigerator).

Important! Regardless of the canning method, jars and lids should always be thoroughly washed and sterilized.

Instant marinated zucchini

This snack can be eaten after marinating within an hour. For this recipe, it is better to choose small young zucchini.

Ingredients:

• 1 kg of zucchini;
• 50 ml sunflower oil;
• 1 teaspoon salt;
• 1 tbsp. spoon of sugar;
• 3 tbsp. spoons (, );
• 6 cloves of garlic (the quantity can be changed according to your taste);
• ¼ teaspoon freshly ground black pepper;
• dill.

Note! You can take sunflower or olive oil, refined or unrefined. The taste of the snack will change with your preferences.

Preparation procedure:

1. Wash, peel and cut the zucchini as thinly as possible into long plates (slices). If you use a regular vegetable slicer, they will turn out to be the same thickness and marinate evenly.
2. Place the slices in a bowl, add salt, mix gently and leave for 20-30 minutes.
3. In a separate container, mix butter, sugar, freshly ground pepper, chopped or pressed garlic, finely chopped dill, add vinegar (it is better to use natural).
4. Add marinade to zucchini. Mix gently again, being careful not to damage the shape of the thin pieces.
5. Cover the container with a lid (you can use cling film) and put it in the refrigerator for 60 minutes.

You can prepare another version of this snack: instead of sugar, use natural honey, and replace the butter with soy sauce (in this case, you need to adjust the amount of salt in the recipe to your taste).

Note! The shelf life of these preparations in the refrigerator is no more than 5 days.

Instant recipe in liter jars for the winter

But you can preserve quick-cooking pickled zucchini for a long time.

Ingredients:

• 600-700 g zucchini (preferably medium size);
• 3 cloves of garlic;
• 2 black peppercorns;
• 50 ml sunflower oil;
• 50 ml;
• 1 tbsp. spoons of rock salt;
• 2 tbsp. spoons of sugar.

Preparation procedure:

1. Cut the well-washed zucchini into slices or cubes 1.5 - 2 cm thick.
2. Add salt, sugar, and butter. Mix well.
3. Leave to marinate, covered, at room temperature for 2 hours, stirring occasionally.
4. Place the product in sterilized jars as tightly as possible, adding garlic and pepper according to the recipe.
5. Distribute the juice released during marinating evenly throughout the entire volume.
6. Cover the jars with lids and boil for 15 minutes in a water bath.
7. Roll up the lids, turn the jars upside down, and leave to cool.

Its specific taste makes this snack stand out from the general range of homemade preparations. However, it can be replaced with any other -, table, etc.

Zucchini slices in liter sterilized jars

Sterilizing homemade products extends their shelf life. If you trust this method of canning more, try preparing pickled zucchini for the winter, the taste of which, as people say, will make you lick your fingers.

This recipe makes about three 1-liter jars

Ingredients:

• 2 kg of zucchini (preferably medium size);
• 6-9 cloves of garlic (at the rate of 2-3 pieces per 1-liter jar);
• black pepper (peas) - based on 6 pcs. on the jar;
• 1.2 liters of water;
• 3 tbsp. spoons of rock salt;
• 3-4 tbsp. spoons of sugar;
• 90 ml.

Additional Information! 200 - 300 g of carrots, cut into slices, are often added to the recipe. In this case, the weight of the zucchini is reduced accordingly.

Preparation procedure:

1. Cut the well-washed vegetables into circles (cut large ones in half) 1-1.5 cm thick. Place them in sterilized jars as tightly as possible, adding garlic and pepper according to the recipe.
2. Dissolve salt and sugar in boiling water. Add vinegar and remove from heat.
3. Pour the hot marinade over the zucchini to the very top. Start adding it in small portions so that the jars have time to heat up and do not burst.
4. Cover with lids. Don't roll!
5. Place a small piece of cotton cloth or towel on the bottom of a deep pan. Place the jars and pour water up to your shoulders.
6. Over medium heat, bring water to a boil and sterilize for 15 minutes.
7. Roll up the lids, turn the jars upside down and, covering them with a blanket, leave to cool gradually.

Zucchini marinated in Bulgarian style

Bell peppers enhance both the appearance and taste of this appetizer.

For two 1-liter jars you will need the following ingredients:

• 1 kg of zucchini;
• 2 pcs. medium bell peppers;
• 1 liter of water;
• 1.5 tbsp. spoons of coarse salt (preferably rock salt);
• 4 tbsp. spoons of sugar;
• 4 cloves of garlic;
• 2 pcs. bay leaf;
• 8 pcs. black peppercorns;
• 100 ml;
• dill (umbrellas).

Preparation procedure:

1. Wash the vegetables. Cut the zucchini into slices 1-1.5 cm thick. Peel the pepper and cut into large pieces.
2. Place salt, sugar, black pepper and bay leaf into boiling water. Add prepared vegetables, vinegar, stir and simmer covered over low heat for 10 minutes.
3. Place dill umbrellas and garlic at the bottom of sterile jars. Distribute the boiled vegetables evenly, pour hot marinade to the very top.
4. Roll up the jars with lids, turn them upside down, cover with a blanket and leave to cool gradually.

Delicious preparation of zucchini “like mushrooms”

This recipe for pickled zucchini will surprise both vegetable lovers and connoisseurs of mushroom dishes with its taste.

Zucchini or young elastic zucchini are best suited for this preparation. A certain set of spices and adherence to cooking technology will make pickled zucchini taste the same as milk mushrooms.

Ingredients:

• 1.5 kg zucchini/zucchini;
• 25 g of dill and several umbrellas (2-3 pcs.);
• 3 pcs. carnations;
• 130 ml sunflower oil;
• 130 ml;
• 1 teaspoon of coarse salt (preferably rock salt);
• 2 tbsp. spoons of sugar;
• 2 pcs. bay leaf;
• 1/4 teaspoon ground black pepper;
• 6 cloves of garlic.

Important! You cannot reduce the amount or replace dill with other greens. It is this, in combination with cloves, that gives zucchini a mushroom flavor.

Cooking method:

1. Wash the zucchini. Cut off the ends of the young ones, peel and remove the seeds from the more mature ones.
2. Cut the vegetables into 2 - 2.5 cm cubes.
3. Cut the garlic into several large pieces.
4. Wash and dry the dill well, then chop it.
5. Add all the ingredients according to the recipe to the zucchini, mix well, and leave to marinate, covered, at room temperature for 3 hours. It is advisable to stir the mixture every 30 minutes for more even soaking.
6. Place the mixture in jars, be sure to fill them with the juice released during marinating. Cover with lids and sterilize in a water bath for 15 minutes (0.5 - 1 liter jars) over moderate heat. Don't forget to place a piece of cotton cloth or towel on the bottom of the pan.
7. Cover the jars with lids and leave to cool upside down. No additional covering is required for the marinated zucchini to turn out crispy, like mushrooms.

Soviet-era pickles, sauerkraut and pickled zucchini still evoke nostalgia.

Apparently this is why the simplest recipe for pickled zucchini, stored in jars for the winter, is so in demand in home canning.

Ingredients:

• 2 kg of young zucchini;
• 2 tbsp. spoons of rock salt;
• 150 g sugar;
• 180 ml;
• ¼ teaspoon ground black pepper;
• dill or parsley.

Preparation procedure:

1. Wash the zucchini and cut into thin rings.
2. Dissolve salt and sugar in 1.5 liters of boiling water. Add all other recipe ingredients.
3. Cook the mixture over low heat for 5-7 minutes.
4. Wash the greens, chop them, and place them in the bottom of pre-sterilized jars.
5. Place the boiled zucchini in the jars as tightly as possible, pour in the hot marinade.
6. Roll up the lids and leave until completely cool.

Additional Information! Zucchini is easily digestible and is considered a dietary dish. They are added to baby food and to the diet of patients suffering from digestive problems. This vegetable is included in diet menus for people who want to lose weight. The calorie content of zucchini is only 27 Kcal per 100 g of product.

Korean Instant Pot Recipe

Zucchini is also featured in recipes for Korean cuisine, beloved for its spiciness and piquant taste.

Ingredients:

• 3 kg of zucchini;
• 0.5 kg carrots;
• 0.5 kg of onions;
• 1 hot green pepper (the quantity can be reduced according to your taste);
• 3 tbsp. spoons of salt;
• 6 tbsp. spoons of sugar;
• 150 g vegetable oil;
• 200 ml;
• 2 tbsp. spoons of ground coriander.

Preparation procedure:

1. Peel the zucchini, removing the seeds, and grate them on a coarse grater.
2. Grate the carrots on a special grater into long thin strips. Chop the onion into thin half rings.
3. Cut the green hot pepper into thin rings, do not remove the seeds.
4. Place all the vegetables in a deep container, add the remaining ingredients according to the recipe and mix thoroughly so that the spices are evenly distributed throughout the entire volume. Leave for 2 hours.
5. Place the product in sterilized jars. Distribute the juice released during marinating evenly among the jars.
6. Cover with lids and sterilize in a water bath for 15 minutes.
7. Roll up the jars with lids, turn them upside down, and cover with a blanket to cool gradually.

Some people find it more convenient to make pickled zucchini without sterilization, saving time. Some people enjoy the preparation process itself and the method of canning is no longer so important.

Either way, you'll end up with delicious, crispy pickled zucchini!

Dear friends, based on your numerous requests in the comments, I have prepared for you a recipe for pickled zucchini for a liter jar. We will cook zucchini in a liter jar without sterilization - with triple filling, which greatly simplifies the entire canning process.

Marinated zucchini for the winter without sterilization turns out very tasty, juicy and crispy. The herbs and spices make them incredibly flavorful. I often use these pickled zucchini to make salads instead of canned cucumbers. It turns out very tasty and original, I definitely recommend trying it.

For convenience, I calculated the required amount of salt, sugar and vinegar to make the zucchini per 1 liter jar crispy and juicy. If you are canning several jars at once, increase the quantities of all ingredients accordingly.

Ingredients for a liter jar:

• 3 young zucchini
• 2 cloves garlic
• 1 bay leaf
• 1 leaf each of cherry, apple and currant
• 1 dill umbrella
• 3 allspice peas
• 1 horseradish leaf
• 1 sprig tarragon
• 1 liter of water
• 25 g coarse table salt
• 25 g sugar
• 50 ml vinegar

How to seal zucchini in liter jars:

First of all, let's prepare liter jars. We will wash them thoroughly and put them together with the metal lids to sterilize. Fill a large saucepan with water and place it on the stove to boil.

Now let's prepare all the necessary ingredients. Wash the greens, coarsely chop the horseradish leaves, tarragon and dill. Peel the garlic cloves. Cut off the tails of the zucchini, cut the vegetables into rings 1 centimeter thick or a little thinner, as required by the recipe for pickled zucchini for a liter jar.

Use fresh, undamaged vegetables so that zucchini in a liter jar without sterilization does not become cloudy, and the jars do not explode due to the fermentation process.

Place leaves, dill, garlic and spices at the bottom of each sterilized jar.

Then fill them with zucchini circles, placing them tightly to each other.

Pour boiling water over the zucchini in liter jars. Cover them with a towel and wrap them in a blanket to maintain the temperature inside. Let them cool slightly, about 15-20 minutes.

When the jars can be held without burning your hands (15-20 minutes), pour the hot water from them back into the pan.

Let's bring the water to a boil again, pour it over our zucchini in liter jars.

Cover with a towel and blanket and leave the zucchini for another 15 minutes.

Then pour the water back into the pan and prepare the marinade. Add salt and sugar at the rate of 25 grams per 1 liter. Stir until the ingredients dissolve.

Pour 50 ml of 9% table vinegar into each jar so that canned zucchini in liter jars is well stored. Please note that the vinegar must be fresh.

Now let’s fill the zucchini in liter jars with boiling brine for the winter for the third time.

An experienced housewife knows that homemade canned zucchini in winter is an excellent alternative to cucumbers, tomatoes or mushrooms. After all, crispy zucchini is perfect for both meat dishes and diversifies porridge and potatoes during Lent. Plus, harvesting zucchini is a great way to save money without sacrificing quality.

Choose young vegetables for pickling

Zucchini is a versatile vegetable. It can be pickled, fried and even made into jam. But you always want the preparations to retain their benefits along with their taste, which is why recipes for canning zucchini without sterilization are always in demand.

Pickled zucchini without sterilization

This simple recipe will appeal to those who do not like to bother with canning, because it is very simple and takes no more than an hour.

For a three-liter jar you will need:

• 1.5–1.7 kg of zucchini;
• 3–4 branches of parsley;
• 3–4 cloves of garlic;
• 3 tbsp. l. sugar and salt;
• 6 tbsp. l. vinegar;
• bay leaf and peppercorns.

Most often, zucchini is cut into slices for closing.

Preparation procedure:

1. Wash the vegetables and cut into slices no thicker than 1 cm. Cover with running water and leave for three to four hours.
2. Drain the water, we don't need it anymore.
3. Place parsley, bay leaf, pepper and garlic at the bottom of a sterilized jar.
4. Place the zucchini in the jar as tightly as possible, fill it with hot boiled water and cover with a lid.
5. After 20–25 minutes, pour the water into a saucepan, add salt and sugar. Bring to a boil, then add vinegar.
6. Pour the brine into a jar and cover with a lid.
7. Turn the jar over and cover it with a blanket until it cools completely.

Advice. When pickling zucchini, you can add horseradish root and leaves, as well as cherry leaves to taste.

Zucchini is not only a tasty vegetable, but also very healthy. Regular consumption of zucchini improves blood circulation, slows down premature skin aging, protects against ultraviolet rays and even saves hair from early graying. And all this can be obtained simply by eating delicious homemade preparations in winter.

Zucchini salad “Mother-in-law’s tongue”

Ingredients for preparing “Mother-in-law’s tongue” salad

• 3 kg of fresh zucchini;
• 1.5 kg of tomatoes;
• 5 pieces. sweet pepper;
• 3 pcs. hot red pepper;
• 4 cloves of garlic;
• 1 tbsp. vegetable oil;
• 1 tbsp. l. salt;
• 250 g sugar;
• 1 tbsp. 6% vinegar.

How to cook

1. Grind the tomatoes and peppers with a blender or pass through a meat grinder, pour into the pan and bring to a boil.
2. Peel the zucchini, remove the seeds with a spoon, and cut into strips.
3. Add salt, sugar, vegetable oil to the boiling tomato mixture and add zucchini. Cook for half an hour, stir occasionally.
4. Five minutes before readiness, add chopped garlic and vinegar.
5. Pour into steamed jars and roll up the lids.

Ready salad in jars

Homemade preparation of vegetables for the winter is a salvation from the problem: how to diversify the table in winter? The standard set of winter vegetables is boring and quickly becomes boring. And thanks to winter preparations, you can come up with a new dish every day, especially when you really want something unusual. Unusual homemade recipes include preparing “zucchini like pineapples.” This homemade preparation is suitable both as an independent snack and as an ingredient in the main dish. And your guests, most likely, will not even guess that these are not pineapples, but zucchini.

Recipe “Zucchini like pineapples”

For 1 liter jar you will need:

• zucchini – 3 pcs.;
• cherry plum – 500 g;
• sugar – 100 g;
• water.

Your family will love the spicy taste of this dish.

How to cook

1. Cut washed and peeled zucchini into rings or half rings. Scoop out the seeds with a spoon.
2. Place cherry plum on the bottom of the washed jar, pour sugar on top.
3. Cover with a layer of zucchini. Cover it again with a layer of cherry plum. Lay out and fill the jars in layers.

Attention. The top layer must be cherry plum.

Fill the jars with raw water and place them together with the contents in a saucepan. Fill the pan with water up to the shoulders, boil, and keep on low heat for 15-20 minutes.

Roll up the lids and wrap them in a blanket, turning them upside down, until they cool completely.

Fried zucchini in tomato sauce for the winter

Here is a simple way to cover delicious fried vegetables in tomato.

Adjust the amount of spices in dishes to your taste

This homemade preparation is very rich, has a piquant taste and stores well. In addition, according to this recipe, zucchini is prepared without repeated sterilization, which significantly reduces cooking time and makes the preparation process more enjoyable.

To prepare you need:

• 3 kg of zucchini;
• 2 kg of tomatoes;
• 3 heads of garlic;
• 150 ml vinegar;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 1 word l. dried chili pepper;
• vegetable oil to taste.

Cutting zucchini for salad

Procedure

1. Wash the zucchini, chop into small cubes, and fry a little.
2. Grind the tomatoes in a blender or meat grinder.
3. Mix vegetables with sugar, salt and butter and put on fire.
4. After boiling, cook for a quarter of an hour.
5. Add spices and vinegar. Boil for 5 minutes.
6. Place in steamed containers and cover with lids.

Homemade adjika from zucchini

This recipe will tell you how to close homemade adjika from zucchini for the winter. Ideal for those who love squash caviar and spicy food.

Adjika from zucchini

Necessary:

• 3 kg of zucchini;
• 500 g carrots;
• 1.5 kg of tomatoes;
• 500 g sweet pepper;
• 1 tbsp. garlic cloves;
• 1 tbsp. vegetable oil;
• 125 g sugar;
• 50 g salt;
• 3 tbsp. l. vinegar;
• 3 hot peppercorns.

After the jars are closed, turn them upside down and let them cool in this position.

Adjika preparation process

1. Wash the vegetables, peel, chop and make minced meat using a meat grinder.
2. Bring the resulting mixture to a boil and add oil. Boil for 40 minutes.
3. Add salt, sugar, vinegar and garlic, let simmer for another 5-7 minutes.
4. Pour into sterile jars and close with lids.

Freezing zucchini

Perhaps the easiest and fastest method to prepare delicious vegetables without sterilization for the winter is to freeze grilled zucchini.

Grilled zucchini ready to freeze

Vegetables must be washed and cut lengthwise into medium slices. Fry on a grill pan. Be sure to fry without oil! Place the fried vegetables on a board in one layer and put them in the freezer. When the zucchini is frozen, you can put it in a bag or plastic container.

Advice. After defrosting, you can season the zucchini with olive oil and add chopped garlic and herbs.

Zucchini and orange jam

Yes, yes, you didn’t think so. Precisely jam, and specifically from zucchini and oranges. Despite the unusual combination, the jam turns out very tasty and amazingly aromatic. Surprise your family with this unusual delicacy.

To prepare you need:

• 1 medium orange;
• 600 g zucchini;
• 400 g sugar;
• 100 g of water.

Ready-made citrus and vegetable jam

How to cook

1. Peel the zucchini from skins and seeds. Cut into medium sized slices.
2. Cut the orange with the peel into small slices.
3. Place vegetables in a saucepan, add sugar and water, bring to a boil. Boil over low heat until the vegetables become soft and translucent. (This is usually about 15–20 minutes.)
4. Add orange and simmer for another 15 minutes.
5. Pour hot into steamed jars and seal tightly with sterilized lids.

For jam, zucchini is cut into small pieces

Zucchini with red currants

A gourmet recipe that does not require additional sterilization.

To prepare you will need:

• 1 kg of zucchini;
• 0.5 tbsp. brown sugar;
• 4 tbsp. l. fruit or wine vinegar;
• 2 tbsp. l. salt.

Cut off narrow strips of skin from vegetables at equal distances.

Wash and sort the currants. There is no need to separate the berries from the stalk.

Arrange the zucchini and currant branches alternately in sterilized jars.

Marinated zucchini with red currants

Add salt, sugar and vinegar to boiling water, wait until the water boils again and immediately pour the marinade into the jars with vegetables and currants.

Seat the lids and leave until completely cool. Store in a cool place.

Zucchini wine

When all the preserves are ready, and there are still zucchini left, you can make wine from these healthy vegetables.

To prepare you will need:

• 3 kg of zucchini;
• 25–40 g ginger;
• 5 liters of boiling water;
• juice from 3 lemons;
• 1 tbsp. l. yeast.

To make wine, you need to chop the zucchini finely.

We wash the vegetables, cut them into small pieces, add grated ginger and pour boiling water over them. We leave it under oppression for a week and add more oppression every day. On the eighth day, stir in the juice squeezed from lemons, yeast and sugar. Leave it in a warm place for fermentation for 3-4 weeks, covering it loosely. When the time has come, mix the wine well and remove it for several days until the sediment settles. Then the wine must be strained through a double layer of gauze. After 5-6 months, homemade wine should be bottled, securely corked and stored in a cool place.

If for some reason you don’t like the process of sterilizing jars with ingredients in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. We will prepare pickled zucchini for the winter without sterilization with triple filling. This time I decided to prepare pickled zucchini for the winter - this type of zucchini looks very cool in jars, but ordinary young zucchini or squash are also suitable for pickling.

A successful recipe for sweet and sour marinade for zucchini has long been written down in my notebook, so I decided to immediately prepare marinated zucchini with triple pouring to introduce you, dear friends, to this method of pickling zucchini without sterilization.

To make pickled zucchini tasty and crispy for the winter, it is advisable to add herbs for preservation to the jar: dill umbrellas, horseradish leaves, tarragon, currant and cherry leaves. It is not necessary to add everything at once, just two herbs are enough. Also, this recipe for pickled zucchini requires the presence of garlic.

You can add hot peppers to canned marinated zucchini as desired. It is most convenient to make pickled zucchini for the winter without sterilization in a liter jar - a small portion of preserved food is quickly eaten in the winter and does not sit idle in the refrigerator.

Ingredients:

• Young zucchini 2.5-3 kg
• Herbs for preservation
• Garlic
• Black and allspice
• Hot pepper optional

Marinade:

• 1.5 liters of water
• 2 tbsp. salt with a mound
• 6 tbsp. l. sugar (150 gr.)
• 200 ml. 9% vinegar or 300 ml. 6%

*Yield: 3-4 liters depending on the density of filling the jars with zucchini

How to prepare pickled zucchini for the winter without triple-fill sterilization:

The first thing we need to do when we pickle zucchini for the winter is to sterilize the jars and lids in advance. Although this recipe for pickled zucchini for the winter is promised as without sterilization, jars and lids still need to be prepared so that the pickled zucchini can be stored in the apartment.

Place the washed herbs, garlic, and pepper in sterile jars according to the recipe. At this stage, you need to put a kettle of water on the stove.

Now fill the jars with zucchini as tightly as possible. During the filling process, you need to shake the jar so that as many zucchini as possible enter. You can add a few more dill umbrellas on top.

Making the first fill: Fill the jars with zucchini with boiling water from the kettle to the top. Cover the jars with lids and let sit for 15 minutes.

After 15 minutes, pour the water from the zucchini into a saucepan, in which we will prepare the marinade. The most convenient way to drain water from jars is to use a lid with holes, like the one in my photo.

Let's do the second fill: Fill the jars with boiling water from the kettle a second time, cover the jars with lids, and leave again for 15 minutes, as required by the recipe for pickled zucchini for the winter without sterilization.

Let's return to the pan with the water that we drained from the cans. This water is very aromatic, it absorbed the smells of herbs, spices and garlic, so I decided to cook a marinade for zucchini with it. You can, of course, take new water if it’s more convenient for you. Measure the water for the marinade using a measuring cup and add more water if necessary. At this stage, you will already have an approximate understanding of how much marinade you will need, including vinegar. Add salt, sugar, vinegar to the water and place on the stove. You need to bring the marinade to a boil.

While our zucchini marinade is on the stove, about to boil, we drain the water (second pour) from the zucchini into the sink.

Let's do the third fill: Fill the jars with zucchini to the top with boiling marinade. It is convenient in this case to use a ladle.

And quickly roll up the lids of the jars with zucchini. Turn the jars upside down and wrap them in a blanket until they cool completely.

After about a day, the jars of zucchini will have cooled completely, and they can be put away in the pantry or cellar.

Zucchini is a tasty and healthy vegetable. And how many dishes can be prepared from them - stews, pancakes, and caviar. They don't last long, so housewives have gotten used to storing vegetables for the winter. They pickle them, salt them, and make jam. Pickled fruits are well suited for vitamin salads, which are preferably served with hot dishes. It is best to roll zucchini according to the classic recipe using natural preservatives - aspirin, oil, salt or vinegar.

Zucchini for the winter - a simple recipe

Vegetables prepared according to a quick “grandmother’s” recipe turn out to be tender in taste, moderately salty and fully retain their healthy and crunchy properties. The seaming uses a minimum of spices, and the cooking process itself does not take much time.

To prepare this preserve, you need the following ingredients:

• fresh zucchini - 4-5 medium-sized fruits;
• sugar, salt and table vinegar;
• allspice, dried cloves and dill;
• garlic and bay leaf.

The zucchini is washed with water, then peeled from the surface skin, especially if the vegetable is already “aged”, and first cut into rings, then into small cubes. Leave to infuse in cold water for 30-40 minutes.

Dried clove flowers, allspice, dill umbrellas and 2-3 peeled cloves of garlic (for a container volume of 1-1.5 liters) are placed alternately at the bottom of clean, sterilized glass jars using steam or other suitable methods. Diced vegetables are placed tightly on top so that there are no large voids left inside the container.

Now we begin to prepare the classic marinade, which will consist of water, salt and sugar. Bring to a boil, simmer for about 10-15 minutes and at the end add 1-2 tbsp. l. vinegar essence. The hot brine is poured into jars, sealed with sterile lids and, after cooling, sent for winter storage.

Vegetables marinated with spices and mustard - delicious preparation for the winter

The taste of vegetables prepared using this technology is incredibly juicy, slightly spicy and at the same time soft. They are good for making salads and serving with baked or fried meats. The combination of turmeric, mustard seeds and dill creates a unique aroma.

To prepare such zucchini, use the following set of products (per 1 liter jar):

• green, ripe zucchini - 2-3 pcs.;
• onions - 1-2 pcs.;
• table vinegar and sugar;
• mustard seeds, dill seeds, turmeric and celery.

The zucchini is selected, washed and, if desired, peeled with a special knife. Then they are cut into medium-sized rings and placed in a deep bowl.

Sprinkle the vegetables on top with fresh sliced ​​or grated onion rings and thoroughly mix the ingredients together.

The resulting mixture is lightly salted, a little water or ice cubes are added and left to infuse for 30-50 minutes. Mix all the spices, salt, a small amount of sugar and vinegar in a metal pan and place on the stove to simmer over low heat, but no more than 5-7 minutes.

When the zucchini and onions have steeped, they are placed in a colander, the water is allowed to drain completely and sorted into clean, pre-sterilized jars.

Pour warm (but not hot) marinade from the stove on top and immediately close tightly with lids. After this, you can turn the workpieces over, cover them in a blanket or other warm fabric, let them stand at room temperature and then send them to the cellar or basement until winter.

Zucchini in garlic sauce with butter - a juicy and aromatic appetizer

Zucchini slices marinated with garlic acquire a very interesting and bright taste that will appeal to even the most demanding gourmets. The structure of vegetables becomes tender and soft, and the aroma is simply unique.

To quickly prepare such a roll at home, you need the following set of ingredients:

• ripe zucchini - 2 kilograms;
• garlic - 2-3 medium cloves;
• vinegar, salt, sugar and sunflower oil;
• parsley or cilantro (as additional spices).

The first step is to prepare vegetables and spices. The zucchini is washed in cold water, the garlic is peeled and passed through a press or crusher. The main fruits are cut in any convenient way, but it is best to use standard cubes.

The resulting mixture is left to infuse in a bowl for about an hour. After the time has passed, the pan with the contents is placed on the fire and simmered for 10-15 minutes, not forgetting to pour a little table or wine vinegar into the container.

Now carefully lay out the products in clean and sterile jars, add herbs or allspice if desired and close with tight lids.

Assorted vegetables from the “finger-licking” series

Salting zucchini according to an old recipe turns out to be very juicy and piquant, but most importantly, satisfying.

To make 1 three-liter jar of this salad, you need the following ingredients:

• zucchini and fresh apples - 2 and 0.5 kg;
• bell pepper - 1-2 large fruits;
• hot chili pepper - 1 pod;
• onions, carrots and garlic;
• vinegar, tomato paste, oil and salt.

The zucchini must be washed with water, then the top skin is peeled off with a special knife, all the seeds are removed and cut into small cubes, after which they are left in a pan with clean cold water.

The remaining vegetables, except garlic, are also washed and chopped. The stalk and seeds are removed from the pepper, apples and horseradish are cut into small slices, and cayenne pepper (you can use the ground kind if you are not a connoisseur of savory snacks) is cut into small slices.

All vegetables are processed in a meat grinder or blender until a homogeneous fruit and vegetable puree is formed. Now salt, sugar and a little vegetable oil are added to the resulting mass, after which everything is thoroughly mixed and sent to the stove.

Pour fresh tomato paste or homemade juice with pulp on top and simmer the filling for 10-15 minutes over low heat.

Pour the infused zucchini slices into the pan, stir and simmer in the same mode for about 20 minutes until the main vegetable softens. The hot salad is placed in clean jars, which are covered with lids. Wrap the workpieces in a warm towel, turn them over and, after cooling, send them to be stored on dark shelves in a cellar or closet.

Vegetables marinated in honey sauce - a recipe for true gourmets

This appetizer salad has a pleasant, refreshing taste and is served as an appetizer, like mushrooms, with fried and baked meat dishes, or used as a base for a fresh winter salad.

Since the recipe does not involve cooking, it is better to pickle young vegetables with soft skin and without large seeds formed inside.

In addition to zucchini, they also use:

• dill and coriander;
• natural May honey;
• apple cider vinegar (7%);
• salt and vegetable oil.

Selected zucchini is washed well and cut into small pieces so that they marinate better. In parallel with preparing the main vegetable for seaming, take a small glass or any other bowl and pour vinegar into it first, then a few tablespoons of fresh honey and 1 teaspoon of salt and vegetable oil.

Mix well so that the honey is properly mixed and dissolved, add the rest of the spices, finely chopped dill (also suitable in dried form), coriander and others. Mix everything again with a regular or wooden spoon and leave to infuse.

Next, add small zucchini cubes to the spices with vinegar and honey, mix everything well and put the bowl in the refrigerator to marinate for several hours. You can put the salad in jars (sterilization of the container is required) and store it, or use lightly salted zucchini as a base for preparing delicious fresh dishes.

Zucchini fried with herbs in marinade

These fried vegetables with a crispy crust and garlic are served in winter as an independent dish with fresh mayonnaise or other favorite seasonings. Their taste is very soft, rich, and they are also filling.

The following ingredients are used to prepare pickles:

• fresh, young zucchini - 2 kilograms;
• refined or olive oil for frying;
• vinegar, parsley, dill, etc.;
• garlic, green onions, mayonnaise, flour.

First, they begin to prepare the products. Greens, onions and zucchini are washed in running water and allowed to dry. The garlic is peeled and divided into slices. Clean fruits along with the skin are cut in any convenient way, but for frying it is better to cut them into relatively thick slices.

Each piece is dipped in flour on both sides, previously mixed in a plate with salt. Next, place the battered zucchini in a heated frying pan with vegetable or olive oil. There is no need to feel sorry for it, let it be enough so that the vegetables are fried as if deep-fried.

As soon as a golden blush appears, turn the zucchini over and fry until crusty on the other side.

All greens are cut into small pieces, the garlic is crushed with a press or very finely chopped, mixed together and placed on the bottom of glass jars.

Roasted zucchini is layered on top of the greens and each container is topped with oil and fresh vinegar as the main preservatives. Now you can send the workpieces for storage in the refrigerator or cool cellar.