Everyone will like it delicious salad for the winter from zucchini, which can turn out sweet, moderately spicy and aromatic or spicy, hot, thanks to the addition large quantity hot pepper. Due to the fact that zucchini has a neutral taste, this vegetable goes well with any other ingredients: vegetables, herbs, spices.

Salads for the winter: the most delicious zucchini

If we talk about the classic preparation, then the first thing we should highlight is delicious winter salad from Teschin zucchini language". This appetizer is aromatic and spicy, ideal for feasts and family dinners.

Young zucchini - 3 kilos

Carrots - 3 pcs.

Bell pepper - 3 pcs.

Garlic - 100 grams

Hot pepper - 1 pc.

Tomato paste - 500 ml

Vegetable oil - 200 ml

Table vinegar - 180 ml

Rock salt - 2 tablespoons

Granulated sugar - 180 grams

The tomato paste in the recipe can be replaced with one and a half liters of tomato puree. homemade. For the “Mother-in-Law’s Tongue” recipe, you need to cut the main ingredient into long slices along the vegetable; the thickness of the plate should be about 5 mm. You can also cut the fruits into rings or halves of plates, so it will be more convenient to put the salad in jars.

The carrots should be peeled and washed, then grated using a coarse grater; you can also take a special grater, then the carrots will turn out into thin, long strips.

The heads of garlic must be separated by the cloves, peeled and crushed in a blender into a paste. If you don’t have a blender, then a good old garlic press will help you, but this type of chopping takes more time.

Bell pepper will be a juicy addition to our salad, adding a sweet taste to it, so it should be peeled and cut into thin strips (half rings).

If there is no tomato paste, puree can be made at home using fresh tomatoes. You can also grind tomatoes in a blender or use a meat grinder.

The main spice in our recipe comes from hot peppers, which must be cut into thin strips. When processing peppers, be careful as they can cause skin irritation; it is advisable to handle hot peppers while wearing rubber gloves. You can add not one, but 2-3 peppers if you like really hot snacks.

When all the ingredients are prepared, they need to be transferred to a large saucepan, add sugar and salt, table vinegar and vegetable oil. The ingredients with the marinade should be mixed so that the spices are evenly distributed, it should be left in this form for one hour, during which time the vegetables will release their juice.

After an hour, put the pan with the vegetable mix on the fire, bring to a boil, and then cook for another 40 minutes, stirring regularly so that the vegetables do not burn.

While the salad is stewing, you can start preparing glass containers. The jars must be washed and sterilized in any way convenient for you. After extinguishing very tasty zucchini salad for the winter ready, it can be placed in jars and covered with iron lids. The rolls should be turned upside down, covered with a blanket and wait for them to cool, this will take a day. After which they can be transferred to the place where the preparations are stored, but for a week or two it is better to “keep an eye on them” to make sure that the lids are not swollen and the salad is ready for long-term storage.

Delicious zucchini salad for the winter

If you take a modest set of ingredients, you can prepare delicious simple zucchini salad for the winter, which will include only garlic and horseradish, thanks to which your snack will turn out aromatic and piquant.

Zucchini - 2.5 kilos

Sweet pepper - 1 kilo

Head of garlic - 2 pcs.

Horseradish root - 100 grams

Parsley - 5-6 sprigs

Vegetable oil - 300 ml

Tomato juice - 100 ml

Granulated sugar - 100 grams

Salt - one and a half tablespoons

Table vinegar - half a glass

At the very beginning, the vegetables should be washed thoroughly, pay special attention to zucchini, in which particles of soil may be “hidden” in the skin, which should be washed if you do not plan to peel the young fruits. Most often, large, overripe fruits are removed from the skin and seeds. The peppers should also be washed and the seeds removed from the pods.

As for horseradish, last year’s roots, which have dried out during storage, so they must first be soaked in cold water for the night. When soaked, the horseradish roots will become juicy again. Horseradish along with garlic cloves should be minced.

For delicious zucchini salad “Fingers” for the winter vegetables can be chopped in any way you like: they can be cut into cubes, circles or bars. The pepper should be chopped into strips. You can omit it from the recipe bell pepper, leaving only the zucchini and hot ingredients.

For the marinade, mix in a large saucepan tomato juice with refined vegetable oil, add sugar and salt to the mixture in the amount specified in the recipe. Here in the pan you need to put the crushed mass of garlic and horseradish, chopped pepper and chopped zucchini. Stir the ingredients so that the marinade is evenly distributed, and then put on the fire. You can also add red hot pepper, for example, add ground red pepper.

From the moment of boiling, the vegetable mass should be cooked for 20 minutes, the heat should be medium to maintain a boil, but at the same time, so that it does not become violent. When about five minutes remain before the end of cooking, the main preservative, acetic acid, must be poured into the vegetable mass.

When you put the finished salad into jars, place one sprig of parsley and herbs on top of each jar. IN this recipe It will be mandatory to sterilize the product before screwing on the caps. Each half-liter jar should be sterilized for 10 minutes, covering it with an iron lid. After sterilization, you can seal the jars hermetically and put them for sterilization.

It is better to store in a cool room or closet out of sunlight. If you choose a recipe without sterilization, then you must store the rolls in the refrigerator.

Delicious zucchini salad for the winter: video

They are especially loved winter salads are the most delicious zucchini with Korean spices, and this is well deserved, because thanks to a variety of spices, the taste of vegetables and their aroma are truly unique.

Zucchini - 1.5 kilos

Bell pepper - 200 grams

Carrots - 0.5 kilo

Garlic - 2 medium heads

Korean spice mixture - 2 tbsp.

Refined oil - half a glass

Natural apple cider vinegar - half a glass

Salt - tablespoon

Granulated sugar - half a glass

Many housewives prefer not to use a ready-made set of spices for Korean carrots, due to the presence of turmeric in the mixture, which gives the vegetables a yellow tint. Turmeric goes well with carrots, but it can give zucchini slices an unhealthy yellow color. You can make a spice mix yourself, for example, by contacting spice traders at the market, who can make a suitable mix that meets all your wishes.

Let's start with zucchini: the fruits must be thoroughly washed with running water (if necessary, overripe vegetables should be peeled, and the loose core and large seeds should be removed). For zucchini, we will use the same grater as for Korean carrots. Zucchini straws marinate quickly, and the appetizer is very appetizing appearance.

So that you can easily cook delicious zucchini salad for the winter, photo the recipe is at your disposal. Step-by-step photographs show all stages of preparation, and also show how to chop all the ingredients.

In addition to bell pepper, you can also add to delicious zucchini salads for the winter. onion, which fits perfectly into the palette of vegetable flavors. The onion must be cut into very thin half rings to make it crispy and tasty when pickled.

Peeled carrots should be grated in the same way as zucchini, and then mix all the vegetables together in a wide bowl. At this stage, seasoning and garlic chopped in a blender are also added to the vegetables. The bowl of vegetable mixture should be left in the refrigerator for five hours to allow the ingredients to release their juices.

Separately, you need to prepare a marinade for our Korean salad: mix vinegar with vegetable oil and stir granulated sugar and salt in it. The marinade does not need to be brought to a boil or even heated; it is mixed cold with chopped vegetables and placed in sterilized jars without heat treatment.

Since we did not stew the vegetables at the cooking stage, we cannot do without sterilization. This time, the half-liter jars must be sterilized in boiling water for 20 minutes, maintaining a minimum simmer over low heat. And the jars should be covered with iron lids so that drops of liquid from the pan do not get inside.

Without sterilization, you can store the preparations in the refrigerator for 1-2 months, closing the jars with nylon lids. You can try aromatic Korean-style snacks in just a couple of days; thanks to this method of chopping the ingredients, they will marinate quickly.

Delicious zucchini salad for the winter: photo

Along with "Mother-in-Law's Tongue" the most popular recipe you can call it lecho, and it will be. Again, let's return to the fact that due to its neutral taste, zucchini can be combined with other vegetables. Bell peppers, tomato sauce and onions will make an excellent company for young tender zucchini.

Young housewives may need a recipe on how to prepare delicious zucchini salad for the winter, video lesson with a description and step-by-step demonstration of the cooking process. Guided by the video master class, you will be able to familiarize yourself with all the intricacies of the preparation technology: how to grind ingredients, how to cook tomato filling and marinade, how to stew salad and how to roll it into jars.

zucchini salad for the winter, delicious recipes in this case do not involve stewing, but pre-frying the zucchini slices in vegetable oil until golden crust. The fried circles should be placed in a pan.

Separately, in a frying pan, fry the onion, chopped into thin half rings, and add it to the fried zucchini slices. Then add the garlic crushed in a garlic press and chopped celery greens there. The vegetable bowl should be seasoned with ground pepper, salt and, if desired, red hot pepper.

All that remains is to add it to the vegetable oil and mix the ingredients thoroughly. We will add vinegar to the jars after sterilization, so the raw salad must be placed in clean half-liter jars and sterilized for 25 minutes, then pour one tablespoon of vinegar into each and again put into boiling water for sterilization, this time just for 5 minutes. After this, you can seal the jars hermetically, and after a month enjoy the taste of aromatic zucchini salad.

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. Wash the vegetables 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 good mood to you!

Zucchini in tomatoes for the winter

Every housewife strives to cook during the harvest season. different kinds blanks 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 up tomato sauce, and add vegetable oil, salt, sugar, peppercorns to it. 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 it with the whole family. delicious zucchini In oil. 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-style 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 for submission to festive table.

Zucchini season is now in full swing. This year's harvest is good, so you can make a variety of seams for the winter. Don't limit yourself to just canned zucchini. After all, zucchini can be covered for the winter in other ways: making lecho, an appetizer of fried zucchini, Korean salad, zucchini with mushrooms and even zucchini jam.

Today I will write 8 step by step recipes preparing various preserves with zucchini. In most cases, these preparations require sterilization. Then the jars just need to be washed with soda, and there is no need to sterilize them separately, they are sterilized along with the contents. If the recipe does not require sterilizing zucchini in jars, then the jars must be sterilized separately in advance. The lids need to be boiled in both cases.

Important! Only coarse rock salt is suitable for preservation. You cannot use iodized or fine ones.

It is a popular snack because it has a good, balanced flavor. The appetizer got its name for its spiciness; it contains hot fresh pepper and garlic.

Ingredients (per 1.5 l):

• zucchini - 1 kg
• tomatoes - 1 kg
• bell pepper - 2 pcs.
• hot chili pepper - 1 pc.
• garlic - 4 cloves
• sugar - 100 gr.
• salt - 1 tbsp. no slide
• vinegar 9% - 70 ml
• refined vegetable oil - 70 ml

Zucchini for the winter - preparing “Mother-in-law’s tongue”:

1. All vegetables need to be washed, seeds removed from peppers, and garlic peeled. To prepare the sauce, you need to grind tomatoes, sweet and bitter peppers, and garlic through a meat grinder or in a blender. Pour the resulting liquid mixture into the pan in which the appetizer will be cooked.

2.Add flavourless vegetable oil, sugar and salt to the vegetable sauce, stir. Place the sauce on the fire, bring it to a boil and reduce the heat. Cook on low heat for 10 minutes.

3.While the sauce is cooking, chop the zucchini. They are cut into long strips. After 10 minutes of cooking the tomatoes and peppers, add chopped zucchini, stir and cook for another 30 minutes, stirring occasionally.

If the zucchini is old, they need to be peeled and seeds removed. In this case, it is necessary to weigh it in its purified form.

4. While the snack is cooking, you need to wash and sterilize the jars and lids. At the end of preparing “Mother-in-law’s tongue,” pour vinegar into the pan, let the mixture boil and immediately put it into jars. Pour the sauce all the way to the top of the jar. Immediately roll up the lids of the preserves.

5. Turn the workpiece over, wrap it in a blanket and leave until it cools completely. At this point, delicious spicy-sweet zucchini is ready for the winter, enjoy.

Crispy zucchini for the winter in marinade

This is a simple pickled zucchini recipe. For aroma you will need various herbs, garlic, bay leaves. These zucchini cook quickly; you don't need to leave them to let out their juices. Raw zucchini is placed in a jar, filled with marinade and sterilized. That's all. The cutting method can be any: into circles, long bars, or sectors. In general, cut as convenient.

Ingredients (per 1 liter jar):

• young zucchini - 2.5 kg
• dill umbrellas - 1 pc.
• parsley - 3 sprigs
• horseradish leaves - 1 pc.
• black currant leaves - 1-2 pcs.
• Bay leaf- 1 PC.
• garlic - 1 clove
• allspice peas - 3-4 pcs.

For the marinade (4 liters):

• water - 2 liters
• vinegar 9% – 140 ml
• sugar - 125 gr.
• salt - 100 gr.

Zucchini for the winter in sweet and sour marinade:

1. Wash the zucchini and trim the edges. If you want the zucchini to be cut into long strips, then trim the zucchini so that it is the length of a liter jar (to the hanger). Choose zucchini that is young and tender, with thin skin and unripe seeds.

2.Cut each zucchini into 8 pieces. That is, first in half, then cut each half in half and each piece in half again. All greens must be washed well. Wash the jars with soda. Do not use dishwashing detergent; it is difficult to wash off and leaves a chemical film on the dishes. There is no need to sterilize jars separately.

3. At the bottom of each jar, place a bay leaf, 3-4 allspice peas, 1 clove of garlic, cut into slices, dill umbrellas and parsley sprigs, horseradish and currant leaves. Place zucchini sticks in jars. Do not place too tightly so that the zucchini is well soaked in the marinade.

4. Prepare the marinade. Pour water into a saucepan, add salt, sugar, and bring to a boil. After the water boils, pour in the vinegar and immediately pour the boiling marinade into the jars to the top.

To prevent jars from bursting, fill the jars halfway first, and then top up to the very top.

5.Place the zucchini to sterilize. Place a cloth on the bottom of the pan, place the jars and fill them with hot (but not boiling) water up to their hangers. Cover (but do not roll up) the jars with sterilized lids to prevent water from the pan from getting into the zucchini. After the water boils, keep the zucchini in it for another 10 minutes. Then you need to roll up the lids and turn the jars over.

6.Now the marinated zucchini is ready, very crispy and aromatic. In winter, such a snack will greatly please.

Zucchini for the winter, like milk mushrooms

If you marinate the zucchini using the method described below, they will taste like pickled milk mushrooms. This recipe calls for fresh dill and parsley. There is no need to make a separate marinade with water; the zucchini is closed in own juice.

Zucchini should be taken of hard varieties. Do not take yellow and soft zucchini, they will not hold their shape and will not turn out crispy. It is better to take young vegetables. If you only have overripe ones, you will need to peel them and cut out the seeds.

Ingredients (for 1.8 l):

• zucchini - 1.5 kg (net weight)
• dill and parsley - a large bunch
• salt - 1 tbsp.
• sugar - 2 tbsp.
• garlic - 1 medium head
• dill umbrellas - 1-2 pcs. for each jar
• cloves - 2 pcs. for 0.5 l jar
• allspice peas - 3-4 pcs. for 0.5 l jar
• ground black pepper - 1 tsp.
• odorless vegetable oil - 150 ml
• apple cider vinegar 6% – 150 ml

How to cook zucchini for the winter, like milk mushrooms:

1. Rinse the zucchini well, trim off both edges and cut into sectors (into quarter circles). Wash the greens very well, chop finely and add to the zucchini.

2. Squeeze the garlic through a press or grate it on a fine grater and also add it to the zucchini.

Do not use more than the specified amount of garlic because it will soften the zucchini.

3.Pour sugar, salt, ground black pepper (add pepper to taste) into a bowl with the vegetables, add apple cider vinegar and vegetable oil. Mix everything well until smooth. Leave the zucchini to marinate for 3-6 hours. The main thing is that the zucchini releases enough juice. The marinating time will depend on the type of zucchini. Stir occasionally, then the juice will come out better.

4. Wash the jars with soda solution and boil the lids. Place 2 cloves, 3 allspice peas and 1-2 dill umbrellas at the bottom of the jar. Fill the jars with zucchini up to the top. Pour the juice remaining in the bowl into jars as well. Cover the jars with lids, but do not screw them on.

5. All that remains is to sterilize the squash mushrooms and roll them up. You need to sterilize in the usual way: lay a towel on the bottom of the pan, place the jars and fill them with warm water, without adding 2 cm to the lid. Bring the water in the pan to a boil and keep the jars in boiling water for 10 minutes (0.5 l). Sterilize liter jars for 15 minutes, 1.5 liter jars for 20 minutes.

During sterilization, the zucchini will still release juice, so there will be more of it. Don't worry if the juice doesn't cover the zucchini at the jarring stage.

6.Remove the zucchini from the boiling water and seal the jars with lids. Turn over and let the preserves cool. The result is very aromatic and piquant pickled zucchini in its own juice, similar to milk mushrooms. Cloves are a must in this recipe; they give the desired aroma.

Zucchini jam with pineapple flavor

In the previous recipe, the zucchini turned out to taste like mushrooms, in this recipe they turn into pineapples! And this is possible because when cooked in sweet syrup, the zucchini is imbued with a new taste. This jam can be eaten with tea, the syrup can be used to soak cake layers, and this jam can also be used in baking. And no one will guess that this is not a pineapple, but a banal zucchini.

The jam, like most jams, is made in three stages. This is done so that the zucchini has time to soak in the pineapple syrup and does not fall apart during long cooking.

Ingredients (per 1.5 l):

• zucchini - 1200-1300 gr.
• sugar - 400 gr.
• pineapple juice – 400 ml
• lemon - 1 pc.

How to make zucchini jam:

1. Zucchini is not used completely for jam, but only the dense part. First, wash them and peel the skin. Next, cut in half and remove the seeds with a spoon. It would be strange if there was a zucchini seed or peel in a pineapple, wouldn’t it? Weigh the zucchini after peeling. This amount of ingredients requires 1.2 kg of already peeled vegetables.

2.Cut the zucchini into cubes of about 1 cm and pour into the pan in which you will cook the jam. Mix zucchini with sugar. The lemon needs to be washed very well, preferably with a brush, to remove all chemicals from the peel. Cut the lemon into half circles (along with the peel) and add to the zucchini. Pour pineapple juice into the total mass, stir and you can put the jam on the fire to cook.

3. Bring the jam to a boil over high heat, then reduce the heat and cook for exactly 5 minutes. Don't forget to stir the mixture so that nothing burns. Remove the pan from the stove and remove the lemon so that there is no bitterness in the jam. Let the zucchini cool completely.

If you wish, you can not use a whole lemon, but squeeze the juice out of it. Just be careful not to let the seeds get into the jam.

4. Set the jam on to cook a second time. Bring to a boil again and cook for 5 minutes. After this cooking, the zucchini becomes yellowish in color, they are saturated with pineapple juice. After the second cooking, leave the jam again until it cools completely at room temperature.

Before the third cooking, sterilize the jars and lids.

5. It remains to cook the jam for the third (last) time. But now, after the syrup boils, cook the zucchini for 10 minutes and immediately place it hot in sterilized jars and roll it up. Turn the jam over and wrap it “under a fur coat”, let it cool completely. Believe me, this zucchini jam will be a pleasant discovery for you.

Marinated zucchini for the winter “Colorful” with honey

Is not regular recipe. The jar will contain several colors of different vegetables. In addition, the zucchini is laid out in the form of rolls, which looks great. This appetizer can be safely placed on a festive table; all guests will be delighted. Instead of sugar, honey is added to the marinade, which gives the zucchini a piquant taste.

Ingredients (per 1 liter jar):

• zucchini and zucchini
• carrot
• bell pepper yellow and red
• parsley - 4 sprigs
• mustard seeds - 1 tsp.
• garlic - 2 cloves
• allspice peas - 4 pcs.
• black peppercorns - 4 pcs.
• vinegar 9% - 50 ml

Take as many vegetables as will fit in the jar.

For the marinade:

• water - 1 l
• salt - 1.5 tbsp.
• honey - 2 tbsp.

Cooking method:

1. Peel the carrots. Cut some of the carrots into circles (you can use a curly knife), cut some into thin and long strips (you can use a Korean carrot grater). Remove the seeds from the bell pepper and cut it into strips. Peel the garlic.

2. Zucchini and zucchini are cut in two ways. Cut some of the vegetables into circles, 1-1.5 cm thick. Cut the second part into thin slices. The best way to do this is to use a vegetable peeler.

3. Wash the jars well with baking soda, rinse thoroughly with warm running water. At the bottom of a liter jar, place 4 peas of black and allspice, a teaspoon of mustard seeds, 4 sprigs of parsley, 2 cloves of garlic, a couple of pinches of julienned carrots. Place a few slices of zucchini on top of it all. If the circles are large, you can cut them in half. Place carrot circles between the zucchini.

4.Next you need to take a zucchini slice, put a piece of pepper in it and roll it up. Place these rolls in several layers in a jar. Place zucchini slices and carrots in slices and strips on top again. Most upper layer- carrot sticks. Fill all prepared jars in this way.

5. Cook the marinade. For 1 liter of water, add one and a half tablespoons of salt and two tablespoons of honey. Stir, bring to a boil and simmer for a couple of minutes.

6. Pour the hot marinade over the vegetables in the jars. Do not pour the marinade all the way to the top, because you will need to add vinegar at the end. Cover the jars with sterilized lids.

7.Now it's time for sterilization. Everything is as always: a saucepan, a towel on the bottom, hot (but not boiling water) water up to the hangers, the jars are covered with lids. After the water boils, sterilize the jars for 10 minutes.

8.Remove the jars from the boiling water, pour 2 tbsp into each liter jar. table vinegar and roll up the boiled lids. This preservation looks very beautiful and is very tasty to eat.

Korean salad with zucchini, cucumbers and carrots

Korean salads will appeal to lovers of spicy and spicy taste. Although the spiciness can be adjusted to taste. The ingredients include Korean carrot seasoning. The main spices in it are coriander and pepper. There are some hot and some mild seasonings, choose which one you want. Make sure that the complex seasoning does not contain a flavor enhancer - monosodium glutamate. The vegetables in this salad remain crispy.

Ingredients for 2 liters (weight of vegetables in peeled form):

• zucchini - 500 gr.
• cucumbers - 500 gr.
• carrots - 500 gr.
• Bell pepper- 2 pcs. (multi-colored peppers will look beautiful)
• onions - 200 gr.
• parsley - 1 bunch
• sugar - 100 gr.
• vegetable oil - 100 ml
• vinegar 9% - 100 ml
• salt - 30 gr.
• ground black pepper - 0.5 tsp.
• Korean carrot seasoning - 1 tbsp.

Winter squash in Korean - preparation:

1. Wash the zucchini and cut in half. Use a spoon to remove the seeds; for this salad you only need the dense part of the zucchini. Cut the zucchini into thin strips. If you have it on the farm, use a special grater. Cucumbers need to be cut into cubes.

2. Grate the carrots using a Korean carrot grater or cut into thin, long strips. Cut the pepper into long strips. Onion - in half rings. Finely chop the parsley. Place all the vegetables in a large container where the salad will marinate.

3.In a separate bowl you need to make the marinade. Mix sugar, salt, seasoning, black pepper, vinegar and vegetable oil. Mix everything well so that the sugar and salt are at least partially dissolved. Pour this marinade over the salad and mix very well with your hands. It will be difficult to stir everything with a spoon.

4. Leave the zucchini and vegetables to marinate for 3 hours. During this time, wash the jars and sterilize the lids.

5.When the salad stands, it will release juice. Start putting it in the jars, compacting it. Pour the juices over the vegetables and cover with lids.

6. Sterilize the salad by placing the jars in a wide saucepan. There should be fabric at the bottom to prevent the glass from bursting when heated. Fill the jars with water to the level of the hangers. Bring this water to a boil and sterilize the salad for 10 minutes. Then immediately seal the jars tightly with lids and turn them over to check for leaks. This salad should be wrapped in a warm towel or blanket and allowed to cool.

7. In winter, open a jar of this vegetable salad in Korean and remember the warm summer days.

Appetizer of fried zucchini in tomato sauce

If you like fried zucchini, then close them for the winter. This snack will be well stored even in an apartment. The sauce for the zucchini will be tomato.

Ingredients (for 2 l):

• zucchini - 1 kg
• onions - 250 gr.
• garlic - 3-6 cloves
• For the sauce:
• dill - 30 gr.
• tomato juice – 900 ml
• vegetable oil - 125 ml
• vinegar 9% - 100 ml
• sugar - 3 tbsp.
• salt - 2 tbsp.
• bay leaf - 3 pcs.
• allspice peas - 3 pcs.

Fried zucchini for the winter - how to cook:

1. Zucchini needs to be washed, the tails trimmed and the skin cleaned. Only then weigh the zucchini. Place the chopped vegetables in a large bowl, sprinkle with salt, stir and leave for 10 minutes.

2.The onion should be cut into half rings and fried in vegetable oil until golden brown.

4.Place the fried zucchini, onion and squeeze the garlic into a bowl. Mix well.

5.Prepare the sauce. Pour tomato juice, vinegar and vegetable oil into the pan. Add sugar, allspice and salt. Finely chop the dill and add to the sauce. Place the dressing on the fire and bring it to a boil. Throw in the bay leaf and cook for 3 minutes, stirring until the sugar and salt dissolve.

6. The jars need to be washed with soda. Place zucchini with onions and garlic in clean jars. Fill the jars halfway. Pour the sauce over the zucchini and cover with sterile lids.

If desired, fill the jars to the top with zucchini. Then take twice as much zucchini as required.

7. Sterilize the preserved food within 30 minutes after the water boils. When sterilizing, turn the heat to low and cover the pan with a lid. Be sure to place a cloth napkin on the bottom of the pan. Pour enough water so that it does not fall into the jars when boiling.

8.Immediately after sterilization, roll up the lids, turn the jars over and cover them with a towel. Let cool and store in a permanent storage location.

Zucchini and sweet pepper lecho

Lecho is a product made from bell pepper. The same salad is made with pepper, but the main ingredient is zucchini. Try making this preparation for the winter. This is a delicious salad with soft stewed vegetables.

There is no need to sterilize salad in jars, as it will cook. Therefore, jars and lids should be sterilized in advance.

Ingredients:

• zucchini - 3 kg
• bell pepper - 700 gr.
• garlic - 80 gr.
• sugar - 200 gr.
• tomato juice - 1 l
• salt - 2 tbsp.
• vinegar 70% - 1 tbsp. (or 7 tbsp. 9%)
• sunflower oil - 300 ml
• ground red pepper - to taste

Winter squash with pepper - preparation:

1. Wash the zucchini and cut into cubes. Cut the pepper into strips, chop the garlic with a knife. Place the vegetables in a large saucepan and pour in tomato juice, preferably freshly squeezed.

2. Put the vegetables on the fire to stew. First, make the heat high and wait for the mass to boil. Be sure to stir the lecho so that it does not burn. Once boiling, reduce heat and simmer for 30 minutes.

3.After half an hour of stewing, add sugar, salt, garlic, hot pepper and vegetable oil to the vegetables. Boil for another 10 minutes. At the end, add acetic acid - 1 tbsp. and can be rolled into sterilized jars.

4. Turn the jars over and check if the lid is leaking. Leave until completely cool. Lecho turns out delicious, with a pleasant tomato taste. Try cooking!

Here are 8 recipes for how to preserve zucchini for the winter. Choose one or several and make preparations that will delight you in winter. Read also other recipes on the website in the section, there are a lot of delicious things there. If you have any questions, ask them in the comments and share your experience. See you in the next article!

In contact with

Zucchini preparations for the winter take pride of place on my modest culinary site. I have carefully collected all the zucchini recipes for the winter for years from different people to create your own collection of proven recipes for zucchini preparations.

It’s very convenient to open the page during the season: and canning zucchini for the winter - recipes with photos in front of your eyes, you just need to buy necessary ingredients on the market, and begin conservation. Despite the fact that many people consider preparing zucchini for the winter as “relics of the Soviet past” and prefer frozen products, I do not agree with this opinion.

If you prepare zucchini for the winter according to proven recipes, then canning zucchini for the winter is very tasty, especially in winter, and significantly saves time on daily preparation of salads. I also freeze zucchini for the winter; I have a freezer up to the ceiling for this purpose. There are nuances to freezing zucchini, and I will tell you how to properly freeze zucchini in the next article.

Now let's get back to canning zucchini. Zucchini rolls for the winter amaze with their diversity, and I am very glad that now recipes for canning zucchini are much more interesting than in my time Soviet childhood. For example, my mother and grandmother never preserved adjika from zucchini, lecho from zucchini, mother-in-law’s tongue from zucchini for the winter or zucchini for the winter in Korean, and no one had ever heard of zucchini jam.

Thanks to the Internet, housewives learned what canning zucchini for the winter is - recipes with photos, when every step is photographed and described in great detail. And it is precisely these recipes for zucchini preparations that will be discussed in this article.

I bring to your attention, dear friends, zucchini preparations for the winter - best recipes, tested by me several times, which I hope you will like. All winter zucchini preparations presented on the page are finger-licking recipes. And this is no exaggeration at all!

Friends, what are your favorite zucchini preparations? Please share yours successful recipes Preserving zucchini for the winter in the comments!

Finger-licking zucchini for the winter

A simple and tasty recipe for zucchini with a lid that fully lives up to its “finger lickin’ good” name. It should also be noted that zucchini is prepared for the winter “finger-licking”, without sterilization, which greatly simplifies the process of preparing zucchini for the winter. You can see how to cook finger-licking zucchini for the winter (step by step recipe with photos).

Zucchini like milk mushrooms

I have one wonderful recipe for you - zucchini under milk mushrooms for the winter. Yes, yes, as a result of pickling and canning, zucchini becomes similar to mushrooms in taste and density. This preparation turns out to be very budget-friendly and affordable if you talk about finances, but very tasty and beautiful if you evaluate its qualities. See recipe with photo.

Spicy adjika from zucchini for the winter

I suggest you prepare adjika, but not simple adjika, but zucchini adjika for the winter. Yes, yes, you can even make adjika from zucchini, can you imagine? This once again proves how versatile this vegetable is. How to cook, see.

Zucchini salad for the winter with cabbage, tomatoes and carrots

Preparing zucchini salad for the winter with cabbage without sterilization. This vegetable appetizer has long been a success in my family and traditionally takes one of the places of honor on the table. It's easy and quick to prepare. It is enough to chop all the vegetables, stew them together, put them in sterilized jars and roll them up using a special machine. How to cook, see.

Pickled zucchini for the winter without sterilization in a liter jar

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 fill, 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 wrote about how to seal zucchini in liter jars.

Zucchini caviar "You'll lick your fingers"

So I became interested in what would happen in the end. Looking ahead, I will say that the result did not disappoint me at all. Squash caviar Although “finger lickin’ good” is prepared at home, it turns out very similar to the store-bought one – the one they sold when I was a child. Recipe with photo.

Zucchini salad for the winter with rice

I suggest you try to prepare a very tasty zucchini salad for the winter with rice. The result is a hearty and juicy zucchini appetizer that can be served cold as a salad, or reheated to create a full-fledged lean stew with summer vegetables. Looking ahead, I will say that this one is being prepared winter salad from zucchini with rice without sterilization, from simple and affordable ingredients. You can see how to prepare zucchini salad for the winter with rice.

Pickled zucchini for the winter without sterilization according to my grandmother’s recipe

I make this recipe for pickled zucchini without sterilization every year. Crispy, moderately salty and spicy with herbs, they are perfect for meat, poultry and fried potatoes. Therefore, we are always in great demand for fragrant and tasty pickled zucchini for the winter. Recipe with step by step photos you can see .

Zucchini salad for the winter with carrots and onions

Looking for a new zucchini salad for the winter? Be sure to check out the winter zucchini salad with carrots and onions. It has a fairly simple recipe, inexpensive ingredients, but excellent taste and a very presentable appearance. You can see how to prepare zucchini salad for the winter with carrots and onions.

Zucchini salad for the winter in Korean

Very tasty and spicy salad from zucchini for the winter. If you cook it, you definitely won’t regret it! Recipe with step by step photos.

Canned zucchini for the winter with carrots

The zucchini turns out very beautiful and appetizing, with an interesting spicy taste. Be sure to prepare this home preparation for the winter, so that you can enjoy it even in the off season delicious vegetables. Recipe with step by step photos.

Delicious adjika from zucchini for the winter

This squash adjika has a very interesting taste: quite spicy (thanks to the garlic), but at the same time envelopingly soft (precisely because of the zucchini). Recipe with step by step photos.

Zucchini jam with lemon

How to cook delicious jam from zucchini with lemon, you can look.

Zinaida Sergeevna's zucchini lecho

You can see how to prepare delicious and aromatic zucchini lecho from Zinaida Sergeevna

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

Zucchini appetizer for the winter has many different options. It’s difficult to call any zucchini salad recipe classic. In preparations, zucchini is also found as the main ingredient, and is used in different proportions with tomatoes, carrots, onions, bell peppers, eggplants and other vegetables.

Zucchini contains fiber, many microelements and vitamins, and has a light and delicate taste. They are low-calorie foods and are recommended for dietary nutrition.

Zucchini preparations for the winter are prepared with tomato juice, in a marinade with vinegar, garlic and herbs, with spices. Zucchini is harvested whole, cut into slices, grated, stuffed, marinated with spices, beans and mushrooms. The result is always the same - a delicious dish loved by all family members and guests.

For preparations, it is best to use young zucchini fruits: they contain an increased amount of vitamin C.

Recipes for zucchini snacks for the winter

How to prepare a zucchini appetizer for the winter - 15 varieties

Not a snack, but a real meal! Healthy, nutritious, tasty and appetizing.

Ingredients:

• zucchini - 8 pcs.
• tomatoes - 2 kg
• vegetable oil - 8 tbsp. l.
• garlic - 2 pcs.
• salt - 2 tsp.
• sugar - 2 tsp.
• vinegar essence - 2 tsp.
• spices.

Preparation:

Cut the zucchini into thin slices and fry until golden brown.

Grind the tomatoes and garlic separately in a blender. Pour the tomato mixture into the pan and cook for 10 minutes. At the end, pour in the vinegar essence, add spices, sugar and salt.

Place zucchini and garlic in clean 0.5 liter jars. Pour the tomato mixture into the jars. Sterilize for 10 minutes.

Roll up, turn over and cover with a blanket.

Tomatoes can be passed through a meat grinder.

An appetizer with zucchini and rice is not only tasty, but also filling.

Ingredients:

• zucchini - 3 kg
• rice - 2 cups
• bell pepper - 4 pcs.
• tomatoes - 3 kg
• onion - 1 kg
• garlic
• vegetable oil - 250 ml
• sugar - 4 tbsp. l.
• spices
• salt.

Preparation:

Boil the rice until half cooked. Pass the tomatoes through a meat grinder or chop with a blender.

Chop the garlic and add to the tomato mass.

Cut the zucchini, onion and pepper into cubes. Grate the carrots.

Place the tomato mixture into the pan. Salt, pepper, add spices, sugar and butter. Boil.

After five minutes, add vegetables and rice. Cook for 45 minutes.

Place the snack in sterile jars and wrap.

Yield: 6 liters.

This delicious zucchini appetizer will warm everyone up on a cold winter evening and become your favorite dish.

Ingredients:

• zucchini - 2 kg
• green beans - 1 kg
• bell pepper - 2 kg
• carrots - 2 kg
• onion - 1 kg
• sugar - 4 tbsp. l.
• garlic - 2 pcs.
• vegetable oil - 300 ml
• apple cider vinegar 6% - 150 ml
• allspice peas
• black peppercorns
• ground black pepper
• bay leaf
• salt.

Preparation:

Carrots and green beans cut into strips. Coarsely chop the zucchini, peppers and onions. Chop the garlic.

Prepare the marinade: mix oil, vinegar, spices, sugar and garlic.

Place the vegetables in a saucepan, pour over the marinade, and leave to marinate for one hour.

Cook for 40 minutes. Place into jars and roll up. Turn the jars over and leave to cool at room temperature.

Zucchini appetizer for the winter in garlic and apple sauce

The appetizer can be made from regular zucchini or zucchini. The pleasant, aromatic taste of summer is especially felt during the cold season.

Ingredients:

• zucchini or zucchini - 2 kg
• apple - 2 pcs.
• bell pepper - 1 pc.
• garlic - 2 pcs.
• hot pepper - 1 pc.
• tomato juice - 700 ml
• sugar - 1 glass
• salt - 50 g
• vinegar 9% - 100 ml
• vegetable oil - 1 cup.

Preparation:

Cut the zucchini into slices, slices or circles.

Grind apples, sweet peppers, hot peppers and garlic separately in a blender. Place all ingredients and spices, except garlic and vinegar, into a saucepan. Pour in tomato juice.

Cook for 1 hour. 10 minutes before the end, add garlic and vinegar.

Place the contents in sterile jars, roll up, turn over and wrap.

Ingredients:

• zucchini - 2 kg
• onion - 250 g
• carrots - 300 g
• mayonnaise - 125 g
• vinegar 9% - 125 ml
• sugar - 4 tbsp. l.
• vegetable oil - 150 ml
• salt - 2 tbsp. l.
• ground black pepper.

Preparation:

Cut the zucchini into strips. Onion - cubes. Grate the carrots.

Place vegetables in a saucepan. Salt, pepper, add mayonnaise, butter, sugar and vinegar. Mix and distribute into jars.

Sterilize for 30 minutes. Roll up and wrap in a warm blanket.

The spicy, rich and aromatic gravy makes the appetizer incredibly tasty.

Ingredients:

• zucchini - 2 kg
• carrots - 1 pc.
• bell pepper - 2 pcs.
• apples - 2 pcs.
• onion - 1 pc.
• garlic - 1 pc.
• sugar - 1 glass
• tomato paste - 70 g
• ground red pepper
• vinegar 9% - 100 ml
• salt - 50 g

Preparation:

Cut the zucchini into cubes or as desired.

Grind carrots, apples, peppers, onions and garlic in a blender. Place everything in a saucepan and add salt, sugar, spices, tomato paste and oil.

Bring to a boil and add zucchini. Cook for 1 hour.

Divide into jars. Turn over and wrap.

Try making this recipe once and it will become your favorite snack for years to come.

Ingredients:

• zucchini - 1 kg
• white cabbage - 0.5 kg
• onion - 1 pc.
• vegetable oil - 100 ml
• sour cream - 4 tbsp. l.
• vinegar 5% - 4 tsp.
• salt.

Preparation:

Finely chop the cabbage and sprinkle with vinegar. Cut the zucchini into strips. Finely chop the onion.

Place vegetables in a thick-bottomed pan. Add salt, a little water and vegetable oil. Simmer for 30 minutes.

Add sour cream and leave on the stove for another 10 minutes. At the end of cooking, add vinegar.

Place the finished mixture in clean jars and sterilize for 20 minutes. Roll up the lids, turn upside down and cover with a warm blanket until completely cooled.

An excellent option for preparing for the winter: delicious snack and an addition to any dish.

Ingredients:

• zucchini - 3 kg
• tomatoes - 1.5 kg
• bell pepper - 500 g
• carrots - 500 g
• sugar - 100 g
• ground red pepper - 2.5 tbsp. l.
• salt - 2 tbsp. l.
• garlic - 5 pcs.
• vegetable oil - 1 cup.

Preparation:

Pass zucchini, tomatoes, carrots and peppers through a meat grinder. Chop the garlic.

Place everything in a saucepan. Salt, add butter and sugar.

Cook for 40 minutes. Add ground red pepper and cook for another 10 minutes.

Place adjika in sterile jars, roll up and wrap overnight.

A very original and unusual-tasting appetizer with healthy herbs and mushrooms. Add to your recipes!

Ingredients:

• zucchini - 1.5 kg
• fresh mushrooms - 0.5 kg
• parsley
• dill
• butter
• ground black pepper
• vegetable oil
• salt.

Preparation:

Boil the mushrooms, cool, thinly slice and fry in butter.

Chop the greens.

Cut the zucchini into slices. Fry the zucchini, breaded with flour, in vegetable oil.

Place mushrooms and zucchini in a saucepan and simmer for 7 minutes. Add greens. Simmer for another 6 minutes.

Place the snack in jars and sterilize for 30 minutes. Roll up, turn over and wrap until completely cool.

Zucchini in Korean

A spicy, juicy, aromatic appetizer will not go unnoticed on the holiday table.

Ingredients:

• zucchini - 1 kg
• bell pepper - 3 pcs.
• carrots - 3 pcs.
• garlic - 2 pcs.
• vinegar 9% - 100 ml
• ground red pepper
• sugar - 100 g
• spices for Korean carrots - 2 tsp.
• vegetable oil - 100 ml
• salt.

Preparation:

Cut the pepper into thin strips. Grate the zucchini and carrots into long strips. Chop the garlic.

Place everything in a saucepan, add spices, stir and refrigerate for 5 hours.

Prepare a marinade from vinegar, oil, salt and sugar and pour it into a pan with vegetables.

Divide the contents into clean 0.5 liter jars and sterilize for 20 minutes. Roll up, turn over and wrap overnight.

Surprise your family and friends with the special spicy mustard taste of this snack.

Ingredients:

• zucchini - 2 kg
• dry mustard - 2 tbsp. l.
• sugar - 100 g
• vinegar - 100 ml
• garlic - 1 pc.
• dill
• vegetable oil - 100 ml
• salt.

Preparation:

Coarsely chop the zucchini and place in the pan. Chop the garlic and herbs.

Prepare the marinade: mix garlic, herbs, vinegar, salt, oil, sugar and dry mustard.

Pour the marinade over the vegetables and leave for 3 hours.

Divide the mixture into jars and sterilize for 20 minutes. Roll up, turn over and wrap.

This preparation can be a great side dish for meat dishes or serve as an excellent snack for a shot glass.

Ingredients:

• zucchini - 3 kg
• beans - 2 cups
• bell pepper - 0.5 kg
• sugar - 1 glass
• tomato juice - 1 l
• vegetable oil - 2 tbsp. l.
• vinegar 9% - 1 tbsp. l.
• ground black pepper
• salt.

Preparation:

Boil the beans until tender. Cut the zucchini and pepper into cubes.

Place vegetables in a saucepan and cook for 1 hour. Add beans, spices, salt, sugar, oil and vinegar. Cook for 5 minutes

Place into jars and roll up. Turn over and wrap overnight.

Even the most sophisticated gourmets will appreciate this recipe. You definitely haven't tried anything like this yet!

Ingredients:

• zucchini - 1 kg
• pumpkin - 1 kg
• sweet pepper - 4 pcs.
• onion - 1 kg
• sugar - 0.5 kg
• mustard seeds
• turmeric
• celery seeds
• ground black pepper
• white wine vinegar 6% - 700 ml
• salt.

Preparation:

Grate the zucchini and pumpkin. Finely chop the onion. Place in a saucepan, add salt and stir. Leave overnight.

Drain the juice and rinse with water. Cut the pepper into cubes.

Place all ingredients in a saucepan, add salt, spices, sugar, vinegar and put on fire. Cook for half an hour.

Place the contents in 0.5 liter jars and sterilize for 10 minutes.

Screw on the lids, turn over and cover with a blanket.

A delicious and simple snack that absolutely anyone can make. A good substitute for mushrooms.

Ingredients:

• zucchini - 1 kg
• sunflower oil - 50 ml
• ground coriander
• garlic - 1 pc.
• vinegar 9% - 50 ml
• sugar - 50 g
• dill
• ground black pepper
• salt.

Preparation:

Cut the zucchini into cubes. Garlic - in slices. Chop the dill.

Place the zucchini in a saucepan. Salt, pepper, add sugar, coriander, pepper. Pour in the oil. Stir and leave to marinate for 6 hours.

Place 0.5 liters in clean jars and sterilize for 20 minutes.

Roll up, turn over and wrap.

A snack for everyone who loves zucchini. Spicy, tasty, savory snack.

Ingredients:

• zucchini - 1 kg
• tomatoes - 0.5 kg
• bell pepper - 3 pcs.
• garlic - 2 pcs.
• hot pepper - 1 pc.
• sunflower oil - 100 ml
• sugar - 100 g
• vinegar - 2 tsp.
• salt.

Preparation:

Cut the zucchini into thin longitudinal strips. Grind tomatoes, sweet and hot peppers and garlic and place in a saucepan. Salt, pepper, add sugar, oil and vinegar.

Place on the fire, bring to a boil and add the zucchini. Cook for 40 minutes.

Place into jars and roll up.