20 delicious zucchini salads for the winter

Korean zucchini salad

You will definitely easily surprise your guests and family with this salad!

You will need:
3 zucchini, 2 carrots, 2 peppers, 120 ml vegetable oil, 100 ml vinegar, 2 tbsp.
sugar, 1 tbsp. salt, spices. Preparation:

Grate the zucchini and carrots on a Korean grater, and cut the pepper into thin strips. Add sugar, salt and spices, add vinegar and oil, mix and leave for 2 hours. Place the salad in jars, pour in the remaining marinade and roll up.

Zucchini salad with onions and carrots for the winter

The simplest and most versatile recipe.

You will need:
1.5 kg of zucchini, 500 g of onions and carrots, 250 ml of water, 200 ml of vegetable oil, 3 tbsp.
tomato paste, 2 bunches of greens, 1 tbsp. sugar and salt, 1 chili, 50 ml vinegar. Preparation:

Cut the zucchini into cubes, finely chop the onion and grate the carrots. Separately, fry the onions and carrots until soft, mix with the zucchini and add water with the remaining oil. Simmer for 20 minutes, add herbs, spices, chili and tomato paste, and simmer for another 10 minutes. Roll up the blanks.

Salad "Mother-in-law's tongue"

This salad has a funny name “Mother-in-Law's Tongue”. It consists of zucchini, cut into elongated slices, and stewed in tomato sauce. The salad must be spicy.

2 kg of zucchini;
500 gr. sweet pepper;
1 pod of hot pepper;
1 head of garlic;
250 gr. Sahara;
80 gr. salt;
50 ml vinegar (9%);
250 gr. tomato paste;
500 ml water;
spices if desired - allspice peas, cardamom, clove buds.

Mix the tomato paste with water and put the resulting sauce on the fire. Peel the garlic, sweet and hot peppers.

Advice! If you want a salad with a moderately spicy taste, remove the seeds from the hot pepper. Do you like it spicy? Then grind the pepper along with the seeds, they contain the largest amount of hot substances.

Chop the garlic and both types of pepper very finely with a knife or chop in a blender, transfer the vegetables to the tomato sauce. Cut young zucchini into thin slices. Place the plates into the boiling sauce. Cook at low boil for half an hour. Five minutes before readiness, add spices, sugar and salt. At the very end of cooking, add vinegar.

Pack the hot salad into sterilized jars. First, carefully place the zucchini in the jars, then fill them with tomato sauce. We seal the filled jars with tin lids.

Salad with zucchini, tomatoes and peppers

Bright, tasty, and can be used instead of sauce in other dishes.

You will need:
1.5 kg of zucchini, 1.5 kg of pepper, 2 kg of tomatoes, 200 ml of vegetable oil, 100 ml of apple cider vinegar, 2 tbsp.
salt, 100 g sugar. Preparation:

Peel and seed the vegetables, cut the zucchini and pepper into cubes, and mince the tomatoes. Bring the tomato puree to a boil, add the remaining ingredients and simmer for 15 minutes over medium heat. Divide the salad into jars and roll up.

The most delicious recipes for preparing zucchini without sterilization

Salads, caviar, and snacks are prepared from zucchini. Their neutral taste goes harmoniously with meat and fish dishes and complements side dishes and soups. Let's study popular recipes with photos.

Canned zucchini with rice

Zucchini with rice is consumed both cold and heated. This unusual appetizer is also served as a separate dish. Long-grain and steamed rice is used - it retains its shape. To prepare you will need:

1 kg of zucchini;
230 g rice;
500 g tomatoes;
200 g carrots;
150 g onion;
50 g garlic;
1 bunch of dill;
500 ml water;
25 ml vinegar 9%;
25 g sugar;
60 g salt.

Cooking technology:

Rinse the rice in cold water, place in a saucepan and add 500 ml of water. Cook over low heat for 20 minutes.
Peel the onion and cut into half rings, place in a deep frying pan greased with vegetable oil. Fry for 10 minutes.
Peel the carrots and chop into strips, mix with the onion and leave on the stove for 5 minutes.
Wash the tomatoes and cut them into small cubes and add them to the pan. Simmer vegetables for 10 minutes. Add salt and sugar.
Peel the zucchini and cut into small slices. Transfer to the remaining vegetables and simmer the mixture for 15 minutes.
Add rice to the vegetable mixture and mix thoroughly. Finely chop the garlic and herbs and mix with the zucchini and rice.
Add vinegar and leave on the stove for 3 minutes.
Transfer the snack to a clean jar and cover with a lid. Turn upside down until completely cool. Keep refrigerated.

Snack "Mother-in-law's tongue"

The famous snack “Mother-in-law’s tongue” looks attractive both in jars and on the holiday table. The cooking technology is simple, even a novice cook can master it. List of ingredients:

2 kg of zucchini;
2 kg of tomatoes;
1 kg of sweet pepper;
greens to taste;
5 cloves of garlic;
1 chili pepper;
80 g sugar;
80 g salt;
50 ml vinegar 9%.

How to cook:

Rinse the vegetables. Peel the tomatoes and remove the seeds from the peppers. Pass the ingredients through a meat grinder or blender and mix.
Chop the garlic and chili, peel the zucchini and cut into thin slices.
Cook vegetables over low heat for 20 minutes, add salt, sugar and herbs.
Add vinegar and garlic to the mixture, leave the appetizer on the stove for 20 minutes.
Divide into clean jars. After cooling, remove to a cool place.

Winter salad of zucchini with tomatoes and garlic

100 g of salad contains only 34 kcal. The dietary dish will not harm your figure. To prepare a vegetable salad you need:

700 g zucchini;
500 g tomatoes;
6 cloves of garlic;
1 bay leaf;
300 ml water;
40 ml vinegar 9%;
70 g salt;
100 g sugar.

Cooking technology:

Wash the zucchini and cut into arbitrary pieces.
Place garlic, bay leaf, salt and sugar at the bottom of a clean jar.
Cut the tomatoes into cubes and mix with the zucchini.
Add water and vinegar, simmer over low heat for 25 minutes.
Transfer to jars and cover with lids. Wrap the pieces in a thick blanket and turn them upside down until cool. Keep refrigerated.

Interesting ! Zucchini contains dietary fiber and fiber, which activate metabolic processes in the body and improve the functioning of the gastrointestinal tract. When consuming the product, toxins are removed from the body and cholesterol levels are reduced.

Zucchini stew

A mix of vegetables is a healthy addition to side dishes: boiled and fried potatoes, rice, buckwheat porridge. Cooking time for zucchini stew is only 1 hour. List of ingredients:

1 kg of zucchini;
300 g tomatoes;
200 g carrots;
200 g bell pepper;
1 onion;
5 cloves of garlic;
150 g tomato paste;
50 g salt;
80 g sugar.

How to cook:

Rinse the vegetables thoroughly. Cut the zucchini and tomato into cubes. Carrots, onions and sweet peppers - into strips.
Fry carrots and onions in vegetable oil. Place in a deep saucepan, add chopped tomatoes and zucchini.
Stir the vegetables, add tomato paste, salt and sugar. Simmer for 40 minutes.
Place the hot stew into clean jars and roll up.

Classic squash caviar

Everyone has known the delicate taste of squash caviar since childhood. In order not to look for a delicious snack on store shelves, many housewives prefer to cook it themselves. Homemade preparation has a pleasant taste with sourness. What you will need:

1.5 kg of zucchini;
600 g carrots;
100 g tomato paste;
4 cloves of garlic;
70 ml vegetable oil;
40 g sugar;
40 g salt.

How to cook:

Peel carrots, zucchini and onions. Pass the ingredients through a blender and mix with tomato paste.
Pour oil into a saucepan and add vegetables. Add salt, sugar and finely chopped garlic.
Simmer over low heat for 1 hour 20 minutes.
Cool the caviar and put it in jars and roll it up.
Keep refrigerated.

Squash caviar with mayonnaise

An appetizer with mayonnaise is a frequent guest at picnics and barbecues. The dish is combined with meat, potatoes, and pita bread. To prepare you will need:

3 kg of zucchini;
250 ml mayonnaise;
250 ml tomato paste;
10 cloves of garlic;
100 g sugar;
70 g salt;
100 ml vegetable oil;
40 ml table vinegar 9%;
ground red pepper to taste.

How to cook:

Peel and seed the zucchini and cut into cubes. Together with the garlic, pass through a meat grinder, add mayonnaise, tomato paste, a pinch of salt, sugar and red pepper.
Stir the mixture. Pour vegetable oil into a cauldron and simmer vegetables over low heat for 2 hours. 10 minutes before the end, add vinegar and mix thoroughly.
Place hot caviar into clean jars and roll up.
Serve the caviar chilled.

Zucchini “Like Mushrooms”

The appetizer got its interesting name because of its unusual taste, which is reminiscent of pickled mushrooms. The zucchini turns out flavorful and crispy. For preparation you need:

1 kg of zucchini;
300 g carrots;
1 bunch of dill;
1 bunch of parsley;
50 g ground black pepper;
red pepper and coriander to taste;
2 bay leaves;
70 g salt;
90 g sugar;
60 ml vegetable oil;
50 ml vinegar 9%.

How to cook:

Cut the zucchini into medium cubes, grate the carrots on a coarse grater.
Finely chop the garlic and herbs.
Mix the ingredients in a deep plate. Add oil and vinegar, cover and leave for 3 hours.
Divide into jars, adding marinating juice.
Store in a cool place.

Snack "Yurcha"

This salad appetizer goes well with any lunch or holiday feast. Fragrant and tasty vegetables are stored all winter without losing their benefits. To prepare you will need:

2 kg of zucchini;
500 g sweet pepper;
1 bunch of cilantro;
1 bunch of dill;
1 head of garlic;
200 g vegetable oil;
200 g sugar;
90 g salt;
80 ml vinegar 9%.

Cooking technology:

Wash the vegetables, remove seeds and stems.
Cut the zucchini into 1-2 cm cubes, and the bell pepper into medium strips.
Cut the tomatoes into 4 parts and pass through a meat grinder.
Place the vegetable mixture in a thick-bottomed pan and stir. Add salt and sugar, chopped herbs, vegetable oil.
Bring to a boil, add vinegar. Simmer vegetables over low heat for 15 minutes.
Add chopped garlic, stir. Leave for another 15 minutes.
Place into clean jars and close.
Keep refrigerated.

Important ! The greens in the product not only add taste and aroma, but also saturate it with beneficial vitamins - A, B and P. Cilantro and dill improve digestion and blood composition, and help absorb heavy foods.

Spicy winter salad with zucchini

Spicy snacks go well with rye and Borodino bread. Adjust the level of spiciness at your discretion - add more or less pepper. To prepare you will need:

2 kg of zucchini;
1 kg of tomatoes;
500 g bell pepper;
3 heads of garlic;
1 hot pepper;
a pinch of black pepper;
60 ml vegetable oil;
70 g salt;
60 g sugar;
60 ml vinegar 9%.

How to cook:

Wash the vegetables, remove seeds and stems. Cut the zucchini into small cubes; Grind bell peppers, tomatoes and hot peppers.
Add vegetable oil, sugar and salt. Mix thoroughly and place over medium heat.
Cook for half an hour from the moment it boils. 10 minutes before the end, pour in the vinegar, stir and cover with a lid.
Place in clean jars, turn over and cool. Store in the refrigerator or basement.

Adjika from zucchini with apples

Adjika is a national dish of Caucasian cuisine. It has a spicy, spicy taste and strong aroma. List of ingredients:

1 kg of zucchini;
1 kg apples;
400 g carrots;
3 heads of garlic;
30 g red hot pepper;
50 g dill;
coriander to taste;
100 ml vegetable oil;
80 ml apple cider vinegar;
130 g sugar;
100 g salt.

How to cook:

Peel apples, zucchini and carrots. Cut into small cubes and pass through a meat grinder.
Wash the greens, dry them and chop them. Mix with vegetables and apples, add butter, salt and sugar.
Transfer ingredients into a saucepan.
Bring to a boil and simmer for 40 minutes. Add vinegar, pepper and herbs. Mix and distribute into jars.

Zucchini salad with mayonnaise

We bet you'll try this recipe for the first time!

You will need:
3 kg of zucchini, 500 g of onion, 250 ml of tomato paste and mayonnaise, 150 ml of vegetable oil, 0.5 cups of sugar, 2 tbsp.
salt, 2 bay leaves, spices. Preparation:

Pass the peeled zucchini and onions through a meat grinder, add tomato paste with mayonnaise and oil, stir and simmer for an hour. After this, add all the spices and simmer for another hour, and then roll them into jars.

Adjika from zucchini

Spicy zucchini adjika is a delicious sauce and an excellent addition to a wide variety of dishes.

3 kg of zucchini;
500 gr. carrots;
500 gr. bell pepper;
3 heads of garlic;
1.5 kg of tomatoes;
2.5 tablespoons ground red pepper;
100 gr. Sahara;
2 tablespoons salt;
200 ml vegetable oil.

Sort through, wash and peel the vegetables. Grind the tomatoes through a meat grinder and rub them through a sieve. We will also pass zucchini, bell peppers, and carrots through a meat grinder. Mix all the vegetables. We pass the peeled garlic through a press and add it to the vegetable mass. Add salt, sugar, butter to the vegetables, mix and put on fire.

Simmer the vegetables over medium heat for 40 minutes. At the end of the stewing, add red pepper. Boil the mixture for another 5-10 minutes and pour into sterilized jars. We seal the jars tightly with tin lids, which have previously been kept in boiling water for five minutes.

Zucchini salad with beans for the winter

Keep in mind that the salad turns out to be sweetish, so taste it carefully for spices!

You will need:
1.5 kg of zucchini, 1 cup of beans, 90 g of tomato paste, 140 ml of vegetable oil, 50 g of sugar, 1 tbsp.
salt, 1 tbsp. vinegar, spices. Preparation:

Soak the beans overnight and boil them in the morning until tender. Cut the zucchini into small cubes, add oil, tomato paste, salt and sugar, stir and simmer for 10 minutes after boiling. Add beans and spices, and simmer for another 25 minutes, and 5 minutes before the end, add vinegar. Place the salad in jars.

20 most delicious salads for the winter

Salad with zucchini, garlic and parsley

You can add other aromatic herbs to taste.

You will need:
1 kg of tomatoes, 200 g of parsley, 100 g of cilantro, 2 heads of garlic, 3 kg of zucchini, 80 g of salt, 200 g of sugar, 100 ml of 9% vinegar, 350 ml of vegetable oil, peppercorns.
Preparation:

Mince the tomatoes, garlic and herbs, add all the spices, vinegar and oil and bring to a boil. Add finely chopped zucchini to the tomato mixture and simmer for an hour over low heat. Roll the salad into jars.

Zucchini “like milk mushrooms” with garlic

Preparing zucchini “like milk mushrooms” is a delicious appetizer. It is prepared with garlic and dill and really vaguely resembles the taste of salted mushrooms.

3 kg of zucchini;
150 ml vegetable oil;
180-200 ml vinegar (9%);
6 tablespoons sugar;
2 tablespoons salt;
1 tablespoon ground black pepper;
2 medium heads of garlic;
1 bunch of dill and parsley or 2 bunches of dill.

Cut the zucchini into fairly large but thin slices. Place zucchini in a large bowl. We wash the greens, dry them well, and cut them into small pieces, about 1.5 centimeters. Mix greens with zucchini.

We peel the garlic and finely chop it with a knife, but you can also put it through a press; this will not affect the taste. Add garlic to the zucchini, add sugar, black pepper, salt, add sunflower oil and vinegar, mix everything. Leave on the counter for 4 hours to marinate the zucchini. Then we put it in washed dry jars and fill it with the liquid formed during the marinating process. Sterilize jars in boiling water for 20 minutes (0.5-0.75 liter jars).

Zucchini salad with cucumbers

Very light and fresh - just what you need in winter!

You will need:
1 kg of zucchini, 1 kg of cucumbers, 200 g of carrots, 50 g of garlic, 130 ml of vegetable oil, 120 ml of vinegar, 20 g of salt, 50 g of sugar, spices.
Preparation:

Grate the carrots on a Korean grater, and cut the zucchini and cucumbers into cubes. Finely chop the garlic and pour oil and vinegar over everything. Season the salad, let it brew for a day at room temperature and roll it into jars with the remaining juice.

Zucchini jam with lemon and orange, prepared in a slow cooker

Surprisingly, zucchini makes very tasty jam. To give it a special taste and aroma, lemon and orange are added to the zucchini. We will prepare the jam in a slow cooker, but, of course, you can cook it on the stove.

1 kg zucchini;
1 large lemon;
1 large orange;
1 kg sugar.

We wash the zucchini and peel it if necessary. Cut the zucchini into small cubes. Place the zucchini in a bowl and sprinkle with sugar. Leave for 30-60 minutes until the juice appears. Zucchini contains a lot of water, so there will be enough juice.

Wash the orange and lemon thoroughly, place the fruit in a colander and pour boiling water over it. Then cut the citrus fruits into small cubes. We do not remove the peel, but we choose the seeds very carefully, as the seeds can make your jam bitter. Add the chopped citrus fruits to the zucchini and mix well.

Transfer the fruits in syrup into a bowl and turn on the “jam” mode for 2 hours. If your multicooker does not have such a mode, then you can cook the dessert using the “stew” mode. But there is one nuance: in the stewing mode, the jam does not boil. Therefore, when everything is ready, you need to turn on the “steaming” mode for 1 minute. After this, pour the jam into sterilized jars and immediately seal.

Advice! You can also sterilize jars using a slow cooker. To do this, pour water into the bowl to half the volume. Place the lids that will be used to seal the jars in the water and place the basket for steaming. Place the jars in the basket with the neck down and turn on steaming for 20-25 minutes. Then carefully remove the jars using a clean towel, drain the water, place the lids on a clean plate and let them dry.

Zucchini salad with mushrooms

An original vegetable snack made from the simplest ingredients.

You will need:
3 kg of zucchini, 1 kg of mushrooms, 300 g of carrots, 300 g of onions, 100 g of garlic, 500 ml of tomato sauce, 1 glass of vinegar, 1 glass of vegetable oil, 1 glass of sugar, 1.5 tbsp.
salt, spices. Preparation:

Chop all the vegetables and mushrooms as desired and fry the onion until golden. Heat the remaining oil, vinegar, sugar, salt and spices with tomato sauce on the stove, add mushrooms, and after 10 minutes - the rest of the vegetables. After another 20 minutes, add the garlic and simmer all together until done. Season the salad and put it in jars.

Zucchini and eggplant salad for the winter

Classic treatment at your disposal!

You will need:
1 zucchini, 1 eggplant, 500 g tomatoes, 2 peppers, 1 carrot, 1 onion, 1 tsp.
salt, 1 tbsp. sugar, 2 tbsp. vinegar, 50 ml vegetable oil, spices. Preparation:

Coarsely chop all the vegetables, chop the tomatoes in a blender, add spices and oil and simmer for 40 minutes. At the end, add vinegar, heat it up a little more and roll the zucchini and eggplant salad into jars.

Recipe for winter zucchini, 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 seals in its 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. per 0.5 l jar
allspice peas - 3-4 pcs. per 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 salad without vinegar

Citric acid is a good alternative preservative for preparations.

You will need:
3 kg of zucchini, 2 kg of tomatoes, 4 peppers, 1 glass of vegetable oil, 1.5 tbsp.
salt, 100 g sugar, 1 tsp. citric acid, spices. Preparation:

Grind the tomatoes in a blender and simmer for 15 minutes after boiling. Add sugar, salt, spices, and butter, add finely chopped vegetables and simmer for 25-30 minutes. At the end, add citric acid and place the salad in jars.

20 recipes for delicious squash caviar for the winter

Salad with zucchini and cabbage

This salad goes great with poultry or baked meat.

You will need:
1 kg of zucchini, 1 kg of cabbage, 1 kg of tomatoes, 1 kg of carrots, 500 g of onions, 250 ml of vegetable oil, 1 tbsp.
sugar, 2 tbsp. salt, 125 ml vinegar. Preparation:

Finely chop the cabbage, grate the carrots, chop the onion and simmer everything together in oil for 10 minutes. Add grated zucchini, and after another 10 minutes add spices and grated tomatoes. Finally, after another 10 minutes, pour in the vinegar, let the salad brew a little and roll up.

Zucchini salad with tomato paste for the winter

A simple and delicious winter zucchini salad recipe for the whole family!

You will need:
1.5 kg of zucchini, 2 peppers, 2 heads of garlic, 0.5 tbsp.
salt, 80 g sugar, 100 g tomato paste, 1 tbsp. vinegar, 120 ml vegetable oil. Preparation:

Mince the garlic and pepper, finely chop the zucchini, add the rest of the ingredients and mix everything together. Boil for 50 40 minutes over medium heat, and at the very end add vinegar and spices to taste. Place the salad in jars.

The best ways to prepare zucchini for the winter

There are a great many recipes for twists; you can choose any one you like, depending on your preferences. Fans of spicy food will take note of the options with the addition of hot chili, experimenters will try to introduce unusual spices, and those with a sweet tooth will be interested in the honey snack.

Classic recipe "You'll lick your fingers"

To preserve pickled vegetables according to the classic recipe, they are cut into rings half a centimeter thick. Combined pieces of yellow and green shades of different varieties look especially bright and elegant, but if there is only one type in the garden, this will not spoil the taste of the workpiece.

You can make a zucchini delicacy using the following ingredients:

zucchini - kilo;
water - 250 ml;
black peppercorns - 5 pcs.;
salt - tablespoon;
dill - umbrella;
parsley - a bunch;
bay leaf - 1 pc.;
sugar - 100 g.

The twist is preserved as follows:

Combine zucchini and chopped greens.
Boil the liquid and other components until the crystals dissolve.
The container with the slices is filled with the solution for half an hour to release the juice.
The workpiece is packaged and filled with the prepared liquid.
Sterilize the jars for 20 minutes and seal.

Quick and tasty recipe without sterilization

A wonderful twist is prepared using a quick method. Zucchini canned using this method should be kept cool.

The twist is made from the following components:

zucchini – 1 kilo;
vinegar – 200 ml;
water - liter;
sugar – 50 g;
bay leaf according to the number of jars.

When stocking up on treats, do the following:

A bay leaf is placed on the bottom layer, and the container is filled to the top with zucchini cut into large pieces.
Boil water, vinegar and sugar until the crystals dissolve.
Fill the container with hot solution and seal.

With cucumbers

Canning several types of food in one container not only makes it possible to achieve interesting taste effects, but also allows you to please lovers of different vegetables at the same time. Relatives of zucchini and greens go well together. Vegetables ripen at the same time, so it is convenient to prepare them together.

The assortment is prepared from the following components:

zucchini - 3 pcs.;
cucumbers - 2 pcs.;
pepper - 9 peas;
horseradish - 2 leaves;
dill - umbrella on a jar;
salt - tablespoon;
sugar - tablespoon;
water - glass;
garlic - 4 cloves;
vinegar - half a glass.

The assortment is prepared as follows:

Greens are placed on the bottom layer.
Vegetables cut into slices are placed tightly in a container.
Prepare a solution of water with spices by boiling it.
Pour boiling liquid over the vegetable mixture for 3 minutes and pour back into the ladle.
Reheat the water, pour in the vegetables for 3 minutes, and pour into the ladle again.
Add garlic to the zucchini.
The liquid is boiled again, vinegar is added, and distributed into jars.
The container is sterilized and rolled up.

Zucchini caviar

Squash caviar is a traditional, beloved appetizer. It is also easy to prepare such a twist from zucchini. A variety of vegetables provide a rich, rich flavor.

An excellent snack will be made from the following ingredients:

zucchini - kilo;
bell pepper - 1 pc.;
garlic - 2 cloves;
tomatoes - 300 g;
onions - 2 pcs.;
carrots - 2 pcs.;
vegetable oil - 80 ml;
salt - a third of a tablespoon;
sugar - a third of a tablespoon;
fresh chili - optional, a third of the pod;
cilantro, dill, parsley - to taste;
ground red pepper - a pinch.

Step-by-step instruction:

Zucchini and bell peppers are finely chopped, carrots are grated, onions are chopped by hand or in a blender, tomatoes are grated and peeled.
Stew carrots in oil for 5 minutes, place in a separate bowl.
Simmer the zucchini and bell pepper for 3 minutes in the same pan, set aside.
Sauté the onion for 3 minutes.
Vegetables are combined and chopped with a blender or meat grinder.
Boil the tomato mass for 10 minutes.
Mix the tomatoes with other chopped vegetables and cook until thickened for a quarter of an hour.
Add salt, sugar, spices, stir until dissolved.
Greens, hot chili and garlic are chopped and added to the caviar.
Packed, sterilized for 40 minutes, sealed.

With cabbage

This delicious appetizer will be appropriate for both a family dinner and a holiday table. Combining simple, affordable products is a good idea.

To twist you will need:

zucchini - kilo;
cabbage - half a head;
garlic - 4 cloves;
vinegar - one and a half tablespoons;
salt - half a teaspoon;
sunflower oil - a tablespoon;
sugar - teaspoon;
bay leaf - one per jar;
allspice - to taste;
dill - 1 bunch.

The cabbage appetizer is prepared as follows:

The components are placed in the container in layers as follows: garlic, dill, bay leaf, allspice are placed at the bottom; the middle layer up to the height of a third of the container consists of coarsely shredded cabbage; Fill the jar to the top with thin slices of zucchini.
The remaining components are distributed among the containers.
Pour boiling water over the preparations.
Sterilize and seal the jars.

With tomatoes and squash

With a variety of vegetables in the garden, they try to experiment, making different combinations. Zucchini, squash and tomatoes canned together are an interesting combination, supplemented with carrots and cucumbers. Ingredients vary depending on the availability of ingredients and tasters' preferences.

The twist is made from:

zucchini - 1 pc.;
squash - 2 pcs.;
tomatoes - 2 pcs.;
cucumbers - 2 pcs.;
medium-sized carrots - 1 pc.;
garlic - 2 cloves;
dill - 1 umbrella per jar;
currant leaf - 4 pcs. in a jar;
cherry leaf - 4 pcs. in a jar;
bay leaf - 1 pc. on the jar;
vinegar - 2 tablespoons per jar;
cloves - 2 pcs. on the jar;
mixture of peppers - to taste;
water - liter;
cinnamon - a pinch;
sugar - 4 tablespoons;
salt - 2 tablespoons.

Canning method:

Place the herbs and garlic down, tightly fill with mixed vegetables.
Pour boiling water for 10 minutes.
The first unnecessary water is poured out, boiling water is poured again for 10 minutes.
The second water is poured into a ladle and boiled with sugar and salt.
Spices and vinegar are added to the slices and liquid is poured up to the neck.
The container is rolled up and turned over.

Zucchini and apple salad

We continue to surprise you with useful culinary experiments!

You will need:
800 g of tomatoes, 1.5 kg of zucchini, 4 apples, 12 cloves of garlic, 1 chili, 1 bunch of cilantro, 50 ml of vegetable oil, 3 tbsp.
honey, 5 tbsp. vinegar, 1 tbsp. sugar, 3 tsp. salt, spices. Preparation:

Peel and finely chop the tomatoes and cut the zucchini into thin slices. Finely chop the apples, cilantro and chili. Simmer the tomatoes and apples for 10 minutes, add cilantro, chili, honey, sugar, salt, vinegar and all the spices, and simmer for another 15 minutes. Separately, fry the zucchini and place them in jars in layers along with the sauce.

Zucchini tastes like mushrooms, without sterilization

Have you tried canned zucchini, which can taste like mushrooms? This snack is easy to make at home, prepared for the winter and without sterilization. The minimum ingredients required for the recipe are:

zucchini – 1.5-2 kg;
vegetable oil and vinegar - 100 ml each;
garlic cloves – 6-8 pcs.;
sugar and salt - 3 and 1 tablespoons, respectively;
allspice - 4-5 peas per jar.

Peel the zucchini, remove the core and grains if necessary, and cut into medium-sized cubes (approximately 4-5 cm). Place the prepared vegetables in a saucepan, add finely chopped garlic to them and mix well.

In a separate container, mix the remaining ingredients until a more or less homogeneous consistency is obtained. Pour the resulting marinade over the zucchini, cover the saucepan with a lid and place in the refrigerator for 3 hours. After this, transfer the saucepan to the stove, turn on the lowest heat, wait until it boils and cook for 15 minutes, stirring every 5 minutes.

Transfer the hot zucchini into prepared jars, first place allspice peas on the bottom, and cover with lids. When the zucchini has cooled, you can put it in a cool and dark place for further storage for the winter.

Zucchini salad with horseradish

A spicy and savory zucchini appetizer for the winter.

You will need:
2.5 kg of zucchini, 1 kg of pepper, 2 heads of garlic, 100 g of horseradish, 0.5 bunch of parsley, 300 ml of vegetable oil, 100 ml of tomato juice, 1.5 tbsp.
salt, 5 tbsp. sugar, 100 ml vinegar. Preparation:

Grind the zucchini and pepper, and mince the garlic, horseradish and herbs. Mix oil, tomato juice, sugar, salt and spices, and pour the marinade over the vegetables. Boil everything for 20 minutes, and 5 minutes before the end add vinegar. Roll the salad into jars.

Zucchini and bell pepper, or just lecho, without sterilization

Usually the basis of lecho is bell pepper. However, in this recipe it is the zucchini that plays the main role. Both household members and guests will appreciate this zucchini preparation in winter. Preparing it is not so difficult, the main thing is to prepare it in advance:

zucchini – 3 kg;
bell pepper – 700 g;
garlic cloves – 8 cloves;
sugar – 200 g;
salt – 2 tablespoons;
vinegar - 7 tablespoons (it is assumed to use 9% of the product);
vegetable oil – 300 ml;
tomato juice – 1 l;
ground red pepper - to taste.

Chop the zucchini, pepper and garlic. It is better to cut the main ingredient into cubes, pepper into strips, and garlic as finely as possible. Place vegetables (except garlic) in a saucepan, add tomato juice and put on fire. After boiling, reduce the heat to low, cover the dish with a lid and simmer the contents for half an hour. Then add the remaining ingredients, except vinegar, to the vegetables and simmer for another 10 minutes. At the very end, pour vinegar into the mixture, mix the zucchini with the rest of the ingredients, put it in jars and roll up. Now the zucchini blanks need to be turned over and waited for complete cooling, after which the appetizer should be stored in a cool place.

Zucchini and beet salad for the winter

This salad will definitely be in the top of unexpected winter recipes!

You will need:
2 kg of zucchini, 1 kg of beets, 1 kg of onions, 200 g of sugar, 100 ml of vegetable oil, 4 tbsp.
salt, 100 ml vinegar, spices. Preparation:

Grate the zucchini with beets on a coarse grater, and cut the onion into half rings. Add butter, sugar and spices to the vegetables and simmer for 30-40 minutes after boiling. Pour in vinegar, simmer for another 5 minutes and roll up.

Horseradish for the winter: 8 classic recipes

Salad with zucchini, lemon and basil

A salad especially for fans of exotic combinations and non-trivial tastes.

You will need:
1 kg of zucchini, 1 pepper, 1 lemon, 1 bunch of basil, 0.5 bunch of parsley, 300 ml of olive oil, chili, 300 ml of apple cider vinegar, 800 ml of water, 1 tbsp.
sugar, 2 tsp. salt. Preparation:

Bring water with vinegar, sugar and salt to a boil. Cut the zucchini into slices and boil in it for 3 minutes, and then fry on both sides. Grind the pepper, lemon with peel and herbs, add chili and the remaining oil, and mix. Arrange the zucchini and flavor mixture in layers and roll up.

Zucchini canned for the winter without sterilization per liter jar

A simple recipe is suitable for those who are not confident in their abilities and are afraid that the jars will explode. Products you will need:

young zucchini – 4 kg;
horseradish and dill - 1 bunch each;
garlic – 2 cloves per jar;
bay leaf - 1 per jar;
table vinegar 9% - 2 tbsp. on the jar;
black pepper and allspice peas - several pieces;
salt – 1 tsp. on the jar;
sugar – 2 tsp. on the jar.

Cooking time – 60 minutes.

The jars should be rinsed with baking soda. Wash vegetables and herbs separately. Peel the garlic, cut the fruit into slices.

Place herbs with pepper and garlic at the bottom of the containers. Top everything with zucchini.

Now let's boil water in a saucepan. In a separate bowl, boil water for the lids. Next, you need to fill the jars with hot water and cover with lids for 15 minutes. Then pour the water back into the pan and repeat the procedure.
After you pour the water into the pan for the second time and begin to boil, you should put salt, sugar and vinegar in the container. Then fill it with water. Then the cans should be rolled up, and immediately. Next, turn it over and wrap it in a towel and leave it to cool for a day.

That's all. When the seams have cooled, put them in a cool place until winter.

Zucchini and squash salad

And nothing more!

You will need:
1 kg of zucchini, 2 kg of squash, 40 g of garlic, 160 g of carrots, 1 glass each of vinegar and sugar, 6 glasses of water, 2 tbsp.
salts, spices and herbs, 6 tbsp. ketchup. Preparation:

Cut all the vegetables into slices and immediately place them beautifully in jars. Mix water with vinegar, sugar, salt, ketchup and spices, bring to a boil and pour over vegetables. Add some greenery and roll it up.

Marinated crispy zucchini for the winter: for 1 liter

If you like crunch, but in winter it’s not so easy to enjoy fresh vegetables, then use this recipe. The vegetables will turn out spicy and crispy. You will be pleasantly surprised. However, first, let's prepare the ingredients:

medium zucchini – 2 kg;
dill - a couple of sprigs;
garlic – 1 head;
granulated sugar, salt and vinegar - 100 g each;
bay leaf - a couple;
allspice peas - your choice;
water – 2 l.

Cooking time – 40 minutes.

Cooking process.

Let's prepare the vegetables. Wash the fruits, cut off the stems, and leave the skin. Cut into slices.

Place dill, garlic, bay leaf and peppercorns in a jar. Then fill the vessel with zucchini.
Marinade turn. Boil water, add bulk ingredients and stir until completely dissolved. Turn off the heat and add vinegar. Then stir again.
Now pour the hot marinade over the vegetables. Let it cool. This will make the fruits crispy and aromatic. Then roll up the lids.

When the sealed jars have cooled completely, you can put them in a cool place. If you have a private house, then a cellar would be an ideal option.

Zucchini salad with rice for the winter

Here is an unusual option for both a simple hearty salad and a full-fledged side dish.

You will need:
1 glass of rice, 600 g of onions, peppers and carrots, 2.5 kg of zucchini, 180 ml of vegetable oil, 1 kg of tomatoes, 2 tbsp.
salt and sugar, 3 tbsp. vinegar, spices. Preparation:

Cook the rice in boiling water for a couple of minutes, chop the onion and fry. Add grated carrots to the onion, and after 10 minutes add pepper cubes. At the end, add the tomatoes, sprinkle everything with salt and sugar, and simmer. After another 5 minutes, add the remaining ingredients and simmer for another 15 minutes. Roll the salad into jars.

Salad with long grain rice and zucchini

Photo: Salad with long grain rice and zucchini
What to take:

4 kg of fleshy tomatoes (the “Slivka” variety is ideal);
1 kg of onions;
1 kg carrots;
1 kg red sweet pepper;
400 g long grain parboiled rice;
2 cups granulated sugar;
400 ml vegetable oil;
6 tbsp. l. table salt.

How to cook:

Pour the twisted tomatoes into a large saucepan and place it on the stove.
When it boils, add the grated carrots. Boil for another 15 minutes. Then add sweet peppers and onions, chopped into half rings. Let it simmer for another 12 minutes.
The next step is to add the remaining ingredients - salt, granulated sugar, refined oil and thoroughly washed rice. Keep covered for 25-30 minutes.
We put the hot salad in sterilized jars, close it with a seaming key and leave it under a blanket for a day.

Zucchini salad with green beans

For rich texture, we recommend using fresh beans rather than frozen.

You will need:
2 kg of tomatoes, 1 kg of green beans, 1 kg of zucchini, 1 kg of onions, 1 kg of pepper, 1 kg of carrots, 75 ml of vegetable oil, 85 ml of vinegar, 2 tbsp.
salt, 3 tbsp. Sahara. Preparation:

Grind the tomatoes in a blender and bring to a boil. Add zucchini cut into cubes and chopped beans, and after 15 minutes, fry the remaining vegetables. Simmer everything together for another 7 minutes, add spices, pour in vinegar, and after 5 minutes remove from heat and roll into jars.

Cooking zucchini in pineapple juice for the winter

For lovers of unusual and new tastes, we suggest making a zucchini twist in pineapple juice. It turns out surprisingly very tasty. From the products you need to prepare:

zucchini – 1 kg;
granulated sugar – 150 g;
vanillin - a pinch;
pineapple juice – 0.5 l;
lemon - a quarter.

Cooking time 40 minutes.

It is best to start the procedure by preparing all the ingredients in front of you. Next, you should act according to the plan.

This time we don’t just wash the zucchini, but remove the skin and cut out the seeds. Then cut them into small slices.

Now we transfer the vegetables into a saucepan and pour the required amount of juice into the zucchini. Mix everything well.

Next, put the mixture on the fire and bring to a boil.
Add sugar, vanillin, lemon juice or citric acid to the mixture. Mix everything thoroughly and leave to simmer over low heat.

Transfer the resulting mixture into jars. Roll up the lids and let cool.

Now put everything in a cool place until winter.

Zucchini salad with honey for the winter

For lovers of sweets and honey dressings.

You will need:
1 kg of zucchini, 1 bunch of parsley, 1 tsp.
salt, 200 ml olive oil, 4 tbsp. vinegar, 3 tsp. honey, 4 cloves of garlic, spices. Preparation:

Cut the zucchini into thin slices of approximately 5 mm. Salt, season and leave them for half an hour, in the meantime, mix honey, oil, vinegar, spices and crushed garlic. Drain the liquid from the zucchini, add the herbs, pour in the marinade and place the salad in jars.

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Fried zucchini with tomatoes

Photo: Fried zucchini with tomatoes
What you will need:

3-4 zucchini;
1 kg tomato;
3 cloves of garlic;
1 tsp each salt and granulated sugar;
1 tsp vinegar;
3-4 tbsp. l. odorless vegetable oil.

Cooking method:

Peel the tomatoes. To do this, just make a few cuts and pour boiling water over the fruit. Having completed this procedure, we move on to chopping the tomatoes using a blender or manual meat grinder.
Place the tomato puree in a saucepan. Add granulated sugar, salt and vinegar to them. Boil for 10 minutes.
Cut small zucchini into rings. Place them in small batches in a frying pan with heated sunflower oil to fry on both sides until golden brown.
Fill sterilized jars with fried zucchini rings and sprinkle the layers with grated garlic. Pour boiled tomatoes on top.
Place jars for sterilization in a large saucepan. Fill it with water up to the hangers of the cans. After boiling, wait 10-15 minutes. After this time, we take out the blanks, close them with a seaming key and turn them upside down. Let it cool under a warm blanket.