In summer, zucchini is very popular with everyone who cares about their figure. They are fried, stewed and even made into cakes. Since this is a dietary vegetable, the caloric content of which is only 23 kcal per 100 grams. They contain mineral salts that normalize metabolism, potassium that improves heart function, antioxidants and other beneficial substances.
Essentially, zucchini is tasteless, but in combination with carrots, peppers and other vegetables, the prepared dish begins to play with bright colors. What can I say, if they can be given the taste of mushrooms and even pineapples!
The good thing about the salad recipes we offer is that when you open the jar, you get a first-class, tasty snack. This winter delicacy can be consumed individually or as a pleasant addition to porridge, meat, potatoes, or as a topping for first courses.
And if you have a large harvest of this healthy vegetable, then I advise you to close the caviar fried in a frying pan. Recently I found interesting recipes on this site https://elektropovar.ru/ikra-iz-kabachkov-na-skovorode-5-receptov-prigotovleniya.html By the way, there are recipes not only for canning, but those that can be eaten right away.
Delicious zucchini salad for the winter without sterilization
A stunning salad that will definitely surprise your household. I advise you to prepare several jars at once, as it is eaten very quickly.
Ingredients of the delicacy:
- kilogram of zucchini;
- 0.5 kg. Bulgarian vegetable;
- head of garlic;
- half a glass of tomato paste;
- 3 laurel leaves;
- 50 ml. sunflower oil;
- 6 black peppercorns and 4 allspice;
- 50 ml. table vinegar;
- 50 gr. white sugar;
- 15 gr. non-iodized salt;
- one and a half glasses of water.
Cooking method:
1. Large, mature vegetables are peeled, the inner pulp with seeds is cleaned, the fruits of milky ripeness are simply washed and the tail is removed. Then they are chopped into small cubes and placed in a large stainless steel container.
2. Bell peppers are washed, peeled, cut into cubes, and added to the zucchini.
3. The vegetable mixture is seasoned with salt, butter, sugar and tomato paste. The workpiece is filled with liquid, placed on high heat and brought to a boil. After this, the flame is reduced to low, the semi-finished product is stewed for half an hour with constant stirring.
4. After time, pepper, bay leaves, and garlic passed through a press are thrown into the pan. The mixture is mixed well, cooked for another two minutes, seasoned with vinegar and removed from the stove.
5. The hot delicacy is distributed into warm steamed jars, sealed tightly and covered upside down with a down shawl for a day.
Salad "Mother-in-law's tongue" for the winter from zucchini and tomatoes
People say that a mother-in-law has a “sharp” tongue, so I suggest you try a wonderful recipe that is in no way inferior in sharpness to your mother’s tongue.
To prepare you will need:
- 3000 gr. zucchini;
- 1500 gr. tomato;
- 2 chili pods;
- garlic head;
- a glass of table vinegar, vegetable oil and sugar;
- a bunch of greenery (optional).
Cooking process:
1. If you like to “crunch” spicy zucchini, then you should choose fruits that are milky ripe, and to obtain a softer consistency, take overripe vegetables, which are peeled and seeded and cut into small slices.
2. Wash the tomatoes, remove the stems and seeds from bell peppers and chilies. Everything is twisted in a meat grinder, the mixture is poured into a stainless steel container and placed on the stove.
3. As soon as the marinade comes to a boil, add chopped zucchini, pour in the oil, add sugar and salt. The workpiece should be boiled for half an hour.
4. While the semi-finished product is cooking, you need to peel the garlic and pass it through a garlic press.
5. After the time has passed, garlic and chopped herbs are placed in the pan, acid is poured in, everything is mixed, boiled for another seven minutes and removed from the heat.
6. The hot delicacy is distributed into steamed glass containers, hermetically sealed and placed under a duvet to cool.
Salad of zucchini, carrots and onions for the winter - you'll lick your fingers!
Your household will lick their fingers after tasting this delicacy, and most likely you won’t have to wash the plates.
If you have a kilogram of milk-ripe zucchini available, then you will need:
- 0.5 kg each. juicy carrots and onions;
- 1/3 tbsp. sunflower oil and 9% vinegar;
- a couple of cloves of garlic;
- a tablespoon of salt;
- one and a half tablespoons of sand;
- a few peppercorns and a couple of bay leaves.
Cooking method:
1. Washed fruits with trimmed tails are cut into small fragments.
2. Peeled carrots are grated on the middle cell of a grater, the onions are chopped into small pieces or cubes.
3. All prepared cuts are laid out in a large container, after which they are seasoned with oil, salt, sugar, pepper, and bay leaves. The mixture is stirred, placed on the stove, brought to a boil and simmered under the lid for about half an hour over low heat.
4. Literally a couple of minutes before removing the workpiece from the flame, add chopped garlic and add acid. Everything mixes well.
5. The finished delicacy is laid out in a hot steamed glass container, hermetically sealed, turned over onto the lid, and covered with a shawl. When the salad has cooled, it is put into a cool place for storage.
Delicious zucchini and eggplant salad
The summer season is in full swing, which means it's time to make vegetable mixes for the winter. I present to your attention a super salad recipe. If you choose juicy tomatoes with sweet flesh for cooking, it will turn out even tastier.
For approximately 2 liters of workpiece you will need:
- 0.5 kg each. zucchini and eggplant;
- about one and a half kg. tomato;
- two pods of sweet paprika;
- garlic head;
- hot pepper pod;
- 25 gr. salt;
- 80 gr. white sugar and sunflower oil;
- half a shot glass of 9% vinegar.
Cooking process:
1. The tomatoes are sorted for spoilage, then the stalk is cut out, and the vegetables are cut into large pieces.
2. If milky ripe fruits are available, then you just need to wash them, trim the ends and cut them into small pieces. If the vegetables are more mature, then the skin is peeled off, the core with seeds is removed, and only after that you should start slicing.
3. Garlic, sweet and hot (the quantity is adjusted to taste), pepper must be washed and chopped.
4. Tomato slices are ground into a puree in any way convenient for the housewife. The puree is poured into an enamel pan or, alternatively, you can use a stainless steel container. The contents are seasoned with salt, sugar, butter and set to boil. After the marinade reaches boiling temperature, the flame should be turned to low and the juice should be boiled for just a couple of minutes.
5. Pour pieces of fruit and bell pepper into the boiling marinade, increase the flame to maximum, bring the mixture to a boil. Then set the heat to medium and cook for 20 minutes. At the same time, do not forget to stir the mixture occasionally.
6. After time has passed, garlic and chili are thrown into the preparation, everything is mixed, and cooked for five minutes. After which vinegar is poured in, the semi-finished product is mixed, cooked for another two minutes and removed from the heat.
7. The finished delicacy is laid out in a hot sterile glass container, sealed with boiled lids, placed on the lid and covered with a duvet for a day.
“Uncle Bens” of zucchini and sweet peppers for the winter (hello from the 90s)
Oh, this “Uncle Bens” is a Soviet classic. Only the lazy don’t prepare it for the winter, and there are so many cooking options that it’s impossible to list them all. Each housewife has her own “zest” for this most delicate delicacy. I will share with you my signature recipe.
To prepare 2 liters of snacks you will need:
- a kilogram of large, one might even say overripe, peeled zucchini;
- 1.5 kg of ripened tomatoes with juicy pulp;
- 250 gr. onions;
- 3 large pods of bell peppers;
- 3 teaspoons salt;
- 30 ml table vinegar;
- 0.5 cups of sugar and vegetable oil;
- 2-3 garlic cloves.
Cooking method:
1. Peel the skin from the zucchini, cut the vegetable lengthwise and clean out the inside with the seeds. Cut the remaining pulp into small cubes and measure exactly one kilogram from the resulting workpiece. Any cuts left? It doesn’t matter, you can always use it for a delicious vegetable stew.
2. To make the sauce in the preparation especially tasty, you first need to remove the skin from the tomatoes and only then puree them in any convenient way.
3. After this, it is important to select a large stainless steel pan where the appetizer will be prepared, pour tomato puree into it, and season with sugar and butter. Bring the contents to boiling point and cook for 15 minutes.
4. While the sauce is boiling, you need to have time to chop the sweet paprika and onion into small pieces, and chop the garlic cloves. After the required time has passed, zucchini is placed in the tomato, the mixture is mixed and simmered for another 10 minutes.
5. Then the remaining vegetables are added to the semi-finished product, everything is mixed, brought to a boil and cooked for another quarter of an hour. After this, salt is poured into the mixture, vinegar is poured in, everything is kneaded again and left to cook for 15 minutes.
7. The finished food is removed from the stove and immediately distributed into a warm sterile glass container, hermetically sealed, placed on the head and left until the product has completely cooled to room temperature.
Beet salad with zucchini in jars
Simple and healthy beet squash salad is my kids' favorite treat. It’s very easy to prepare from ingredients available on hand, and it’s also beautiful and tasty.
To get about 6 liters of seaming I take:
- Zucchini – 2 kg;
- Boiled beets – 2 kg;
- Onions – 1.5 kg;
- Vegetable oil – 2 cups;
- Vinegar – 1.5 cups;
- Sugar – 2 cups;
- Salt – 2 tablespoons.
More deliciousness:
Eggplant caviar without sterilization: 8 excellent recipes!
I prepare it simply: I grate peeled and washed zucchini and beets, and cut the onion into half rings.
I put the onion in a pan with boiling oil and simmer for about 15 minutes, then add the beets with zucchini, sugar, salt, pour in the vinegar and continue to simmer for another 20 minutes, stirring occasionally.
I put the salad in sterilized jars, seal with boiled lids, turn over and wrap. After cooling, I put it in the pantry.
In winter, little ones, and even adults, cannot be pulled away from the salad by the ears!
Korean zucchini for the winter without sterilization - the most delicious recipe
Initially, it may seem that Asian cuisine uses exclusively rare and unusual ingredients. The zucchini recipe is designed to dispel this stereotype, since it contains only well-known products. Overall this is a great appetizer made with a spicy and flavorful marinade.
The recipe requires the use of the following products:
- kilogram of milky ripe zucchini;
- a pair of onions;
- a quarter cup of vegetable oil;
- three large carrots;
- three pods of sweet paprika;
- black pepper;
- a teaspoon of coriander;
- a bunch of fresh parsley;
- a quarter glass of sugar;
- a teaspoon of fine salt;
- four cloves of garlic;
- a shot glass of 9% vinegar.
Cooking process:
1. Before we start chopping, we need to thoroughly wash the vegetables and herbs. After that, armed with a grater for Korean dishes, chop the zucchini and carrots.
2. Onions and bell peppers are chopped into thin strips.
3. All prepared products are mixed in a bowl of suitable size, seasoned with salt, sugar, ground pepper, chopped garlic and coriander. Everything is mixed well.
4. The grass is crushed, placed in the main composition of the workpiece, and vegetable oil and vinegar are poured on top. The mixture is mixed very thoroughly.
5. Press the resulting mass with a weight, due to which the vegetables will release a sufficient amount of juice. Leave the preparation for three hours.
6. The finished delicacy is placed in a steamed glass container, hermetically sealed and placed in a cold place for storage.
The best recipe for zucchini salad with tomatoes
This is a 100% delicious recipe that you simply can’t tear yourself away from! A hearty salad with an appetite-stimulating taste will please everyone in the household and will become your favorite vegetable dish.
For 5 jars of 500 ml you will need:
- 1500 gr. tomatoes;
- 1000 gr. zucchini of milky ripeness;
- 3 fleshy sweet paprika pods;
- large head of garlic;
- 100 gr. sand;
- 1 tbsp. l. fine salt;
- 30 ml sunflower oil;
- 1 tbsp. l. 9% vinegar.
Cooking method:
1. Wash and chop the vegetables as shown below.
2. Transfer the tomatoes to a heat-resistant container, add salt, sugar, stir, place on high flame and wait until it boils. After this, reduce the heat and continue cooking for 15 minutes.
3. After time has passed, add the zucchini, stir the mixture and boil for another quarter of an hour.
4. After 15 minutes, we continue adding the ingredients: bell pepper, garlic, vegetable oil. Mix everything, bring to boiling temperature and simmer for another quarter of an hour. 2-3 minutes before readiness, pour in the acid and mix the salad.
5. Distribute the hot food into steamed glass containers and seal it hermetically.
6. We turn the filled jars upside down, wait for the product to cool and put them away for storage.
Bon appetit!
With carrots
- Time: 40 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 88 kcal.
- Purpose: for breakfast, lunch, dinner.
- Cuisine: Russian.
- Difficulty: easy.
It is best to prepare a crispy salad from fresh zucchini with carrots in the spring and summer, when the vegetables are young, juicy and full of vitamins. The skin on the fruit is still thin and tender, so it does not need to be cut off. Choose carrots of a bright, rich color, then the snack will turn out bright and beautiful . This salad is suitable for those who want to get rid of a couple of extra pounds and replenish the lack of vitamins.
Ingredients:
- fresh zucchini – 200 g;
- carrots – 200 g;
- lemon juice – 1 tbsp. l.;
- mustard beans – 1 tsp;
- vegetable oil – 3 tbsp. l.;
- spices, herbs - to taste;
- sesame - to taste.
Cooking method:
- Cut the peeled vegetables into thin slices using a vegetable cutter.
- Mix the remaining ingredients and make the dressing. Pour over the vegetables and stir.
- Top with herbs and sprinkle with sesame seeds.
- 5 tips to keep your home cool in hot weather
- Julienne in buns - step-by-step recipes for cooking at home with photos
- 5 ways to improve your hair condition
How to cook zucchini like mushrooms (milk mushrooms) for the winter?
And every year I make it a point to close the jars of mushroom-flavored zucchini. It turns out very tasty and spicy, and the taste really resembles crispy milk mushrooms. This appetizer goes great with fried potatoes, meat and fish. Therefore, if the forest is far from you, we stock up on such conservation))
Ingredients:
- Zucchini - net weight - 1.5 kg. (total weight approximately 2.5 kg.)
- Salt - 1 tbsp. lie (30 gr.)
- Sugar - 2 tbsp. lie
- Vinegar - 9% - 70 ml.
- Vegetable oil - 100 ml.
- Garlic - 1 head
- Dill - 1 bunch
- Allspice - 8 peas
- Ground black pepper - 1/2 tbsp. lie
Cooking steps:
1. Wash the fruits, peel them, cut them in half into boats and clean out the seeds. If the vegetables are young, then you don’t have to remove the seeds. Cut into large cubes approximately 1.5*1.5 cm. Then transfer to a pan in which the vegetables will be pickled.
2. Rinse the bunch of dill well under running water and chop finely with a knife. Add aromatic herbs to the pan with the zucchini.
3. Peel the garlic and cut it into thin slices, which need to be chopped with a knife. Place in a saucepan with vegetables and herbs.
4. Next, sprinkle the vegetables with salt, sugar, ground black pepper, and add 7-8 peas of allspice. Pour in vinegar and sunflower (vegetable) oil.
5. Mix everything very thoroughly and cover with a lid. Leave to marinate for 3-4 hours. During this time, I suggest sterilizing the jars and lids. After the allotted time (it took me 4 hours), mix the pickled vegetables and put them in jars, pouring in the juice that has been released.
6. Cover the jars with lids, but do not screw them on; we need to sterilize the jars along with the preparations. Place a towel on the bottom of the pan and place the filled jars. Pour water so that it covers the “hangers” of our jars.
7. Place the pan with the jars on the fire and bring to a boil. Sterilize: 300 ml jars - 15 minutes, 500 ml - 20 minutes. Then carefully remove the cylinders and tighten the lid tightly. We put the workpiece under the blanket to warm up, and when the preservation has completely cooled down, put it in the cellar or pantry.
This is such a simple and uncomplicated recipe!
Zucchini salad with rice and tomato paste for the winter, you'll lick your fingers!
This snack is a lifesaver. Serves as a snack, salad or as an independent dish. And how such a salad saved me during my student years is simply a godsend. And now it helps out when there is practically no time to cook; I think every housewife has encountered this situation. And then I opened the jar and that’s it, the food is on the table in a matter of minutes - fast and tasty.
Ingredients:
- Zucchini - 0.5 kg.
- Rice - 1/2 cup,
- Meadow - 1 pc.
- Garlic - 2 cloves,
- Sugar - 1/2 tbsp. false.,
- Salt - 1 tbsp. false.,
- Vinegar - 1 tbsp. false.,
- Tomato paste - 2 tbsp. false.,
- Vegetable oil - 2 tbsp. lie
- Water - 1 tbsp.
Cooking steps:
1. First of all, you need to thoroughly wash the vegetables and peel them. Then cut the zucchini into pieces and the onion into small squares.
2. Pour two tablespoons of vegetable oil into a clean saucepan and add the zucchini and rice. For this preparation, you can take any long-grain or round rice, whichever you like best.
3. Dilute tomato paste in warm water and pour into the pan with vegetables and rice.
4. Add here the required amount of salt and sugar according to the recipe. Place the pan on the stove and bring to a boil, then reduce the heat to low and simmer for a quarter of an hour.
5. While the rice and zucchini are cooking, it’s time to rinse and sterilize the jars well.
6. After 25 minutes, pour 9% vinegar and garlic passed through a garlic press into the pan with the preparation. Mix well and turn off the stove.
7. The last push remains - distribute the winter preparation into sterile jars and seal it hermetically. Next, carefully turn the hot jars over and cover with a blanket until they cool completely for about a day.
The next day, put the salad in the cellar or pantry.
With kiwi
- Time: 35 minutes.
- Number of servings: 10 persons.
- Calorie content of the dish: 52 kcal.
- Purpose: for a snack.
- Cuisine: Russian.
- Difficulty: easy.
The combination of raw zucchini with fruit, especially kiwi, is very unusual. These two products contain a huge amount of vitamin C, so a salad with them can rightfully be called a real vitamin “bomb”. It is very useful to give such a snack to children . It is also worth noting that it turns out to be very beautiful and incredibly fragrant. Believe me, none of the household members will be able to pass by the kitchen.
Ingredients:
- kiwi – 4 pcs.;
- raw zucchini – 2 pcs.;
- green onion – 0.5 bunch.
For refueling:
- kiwi – 2 pcs.;
- olive oil – 1 tbsp. l.;
- lemon juice – 1 tbsp. l.;
- honey (liquid) – 1 tsp;
- salt, pepper - to taste.
Cooking method:
- Cut vegetables and fruits into thin slices, finely chop the onion, pour everything into a salad bowl.
- Turn the kiwi for dressing into puree, mix with the rest of the ingredients, knead thoroughly.
- Pour this mixture over the fruit and vegetable slices and stir.
Delicious salad with red beans and zucchini for the winter
A very tasty and simple salad, and so filling! Therefore, if there is an urgent question of what to cook for dinner, then there is a solution - absolutely any simple side dish and salad of zucchini and beans. And such salads can also be eaten during Lent; my grandmother specially kept such a treat in order to diversify the Lenten menu))
We have to:
- Zucchini - 2 kg.
- Tomatoes - 3 kg.
- Sweet pepper - 8 pcs. (large)
- Garlic - 8 cloves
- Canned beans - 3 jars of 400 g each.
- Sugar - 200 gr.
- Salt - 2 tbsp. lie
- Vegetable oil - 2 tbsp. lie
- Vinegar 9% - 2 tbsp. lie
Cooking process:
1. Vegetables are washed in water and peeled, we have to cut them. Cut the zucchini into large cubes, having previously cleared them of peel and seeds. By the way, if the fruits are large or overripe, then salad is an excellent solution for using them. Chop the tomatoes into half rings.
2. Cut the sweet pepper into strips. Ideally, take peppers of different colors, then the appetizer will sparkle with bright colors, but if there is one color, it’s okay, it will taste the same.
3. Finely chop the garlic cloves with a knife or use a garlic press.
4. Place all crushed ingredients into a saucepan in which they will be boiled.
If you don’t have such a large container, you can do what I did to use two pans, then the ingredients need to be divided in half, but keep in mind that sugar, salt, vinegar and oil also need to be divided equally into each bowl.
Place the tomatoes on the stove, add salt and sugar and bring to a boil with constant stirring. When the tomatoes boil, mark the time on the clock and let it boil for 10 minutes.
5. Then add zucchini and bell peppers, as well as vegetable oil, to the tomatoes in the pan. The vegetables will simmer over low heat for 30 minutes.
6. Fifteen minutes before readiness, add chopped garlic and canned red beans and mix well.
If you have raw beans, you can boil them until half cooked and add them to the salad in boiled form.
Boil the salad for another 15 minutes. In the meantime, we will sterilize the glass containers in any way convenient for you.
7. 2 minutes before it’s ready, pour in the vinegar, stir gently with a wooden spatula so that the vegetables don’t disintegrate and turn into porridge, cover with a lid, wait for the salad to boil again and immediately turn off the stove. Salad ready!
8. Place the winter salad in sterile jars and seal using a seaming wrench.
When the jars have cooled, take them to a storage area for preservation.
How to decorate a raw zucchini salad
Raw zucchini salads look simple and unpretentious, but this modesty and unpretentiousness has its own charm. The freshness and sophistication of the snack can be emphasized by choosing a suitable design for it.
- Raw zucchini salad looks more festive when sprinkled with sesame seeds, pine nuts, crushed peanuts, pumpkin or sunflower seeds.
- To give the snack an even brighter look, sprinkle it with red pepper flakes, sweet or hot, chopped herbs, and sour berries.
- Any appetizer looks more attractive if it is placed on lettuce leaves.
- You can make a flower from a zucchini. To do this, cut it into thin strips, roll them up, and add sprigs of basil or parsley.
- Flowers are made similarly from other vegetables, which are also suitable for decorating a raw zucchini salad.
Raw zucchini salads look fresh, taste good and are healthy. Despite the fact that these dishes seem unusual to many of our compatriots, they do not have an exotic taste, making them easy to get used to. Recipes for cold appetizers made from fresh zucchini are varied, but their preparation is not very difficult.
Product Matrix: Zucchini
