Fresh winter zucchini salad. Zucchini salads for the winter - delicious recipes “You will lick your fingers. Zucchini salad with mayonnaise

Today in the article we are preparing various zucchini salads for the winter. Zucchini can be easily preserved and can amaze a person’s taste in the winter.

The topic of this article must include marinade. And this is understandable. We will make a marinade filling from salt, sugar and vinegar dissolved in water. Salt and sugar must be pure.

The most delicious winter zucchini salad - Assorted

Assorted vegetables always attract attention. I immediately want to know the taste of the preparation. We cook, taste and lower into

Ingredients for 8 half-liter jars (4 liters):

zucchini - 4 pcs.
bell pepper - 4 pcs.
tomatoes - 4 pcs.
carrots - 4 pcs.
garlic - 3 heads
bulbs - 3 pcs.
greenery

Marinade: 1.5 liters of water, 4 tbsp. spoons of sugar, 2 tbsp. tablespoons salt, 160 ml 9% vinegar, 160 ml sunflower oil, bay leaf, allspice.

Preparation:

Wash all the vegetables and cut them into pieces, cut the carrots into rings (as in the photo). In the zucchini recipe (you can use zucchini).

First of all, prepare the marinade in a saucepan. Pour in water and sunflower oil.

Add sugar, salt, bay leaf, allspice, vinegar and bring to a boil.

In the meantime, put greens, a few cloves of garlic, onions and a few slices of carrots into clean jars.

Add the chopped zucchini and level it out.

Then add the tomatoes.

Then put chopped bell pepper on top.

This is what a jar with tightly packed vegetables looks like.

In this way we lay out and fill all the jars. Spread a cloth on the bottom of the pan and place the filled assorted jars.

The marinade has already been boiling for several minutes, it’s time to pour the marinade into the jars with a large spoon.

Cover the filled jars with marinade with lids on top, pour hot water so that it is almost up to the shoulders (or more than half of the jar) and turn on the heat.

Boil for 20 - 25 minutes, then take it out, roll it up, turn it upside down.

We insulate the top with material and leave it like that until it cools completely. The recipe is ready.

Zucchini for the winter. Recipe for zucchini in jars - like mushrooms

Ingredients:

1.5 kg zucchini
1 tbsp. spoon of salt
0.5 - 1 teaspoon black pepper
3 tbsp. spoons of sugar
1/2 cup vegetable oil
1/2 cup vinegar
1 tbsp. spoon of garlic, passed through a press
parsley and dill

Preparation:

We cut the washed but not peeled zucchini (because they are young) into pieces (cubes).

We also cut the greens with a knife.

Place the chopped zucchini in a saucepan or bowl.

Add chopped dill and parsley, garlic, salt, sugar, pepper, vinegar, and aromatic sunflower oil to the zucchini.

Mix everything well and leave to infuse for exactly 3 hours.

While the salad is infusing, you need to stir it once an hour. You will notice a tasty and aromatic smell from the preparation.

After 3 hours, the zucchini will release a lot of juice and then we transfer them along with the juice into clean jars for sterilization. We got 4 cans of 480 grams each. Cover with lids and place in a pan with a towel on the bottom.

Pour cold water into the pan up to the shoulders of the can and turn on the heat.

If possible, cover the pan with a lid and sterilize for 15 - 20 minutes after boiling. Fire is medium.

Then remove the jars and screw the lids on tightly. Turn the jars upside down, wrap them up and leave until completely cool.

This is what zucchini looks like in jars for the winter - like mushrooms. And they are delicious - just like real mushrooms!

Zucchini salad for the winter - Korean style

Ingredients:

1400 g zucchini
350 g carrots
250 g onion
250 g pepper
100 g garlic
120 ml vegetable oil
70 ml vinegar 9%
1 tbsp. spoon of salt
100 g sugar
10 g seasoning for Korean carrots

Preparation:

Cleaning the zucchini.

Then cut them into longitudinal bars.

Place the chopped zucchini in a large saucepan. Here we will have a collection center for all the chopped vegetables for salads for the winter.

Three carrots on a Korean grater.

Cut the onion into half rings.

Cut the bell pepper into strips.

Add all the chopped vegetables to the zucchini.

Put carrots

Squeeze 100 grams of garlic.

We wrap the jars and leave them until they cool. Crispy zucchini salad is ready.

Zucchini salad in tomato for the winter. Zucchini salad recipe without sterilization (video)

Zucchini in tomato is a great winter snack.

Zucchini salad for the winter without sterilization (video)

The preserved zucchini salad offered to you for review was made from the heart, with the hope that you will use it in preparing zucchini for the winter.

Zucchini preparations for the winter

We all love zucchini and grow it in our garden. Many people like to enjoy them fried and in salads. Of course, we all want to use our harvest to its full potential.Conservation helps with this.

We will present to your attention several simple salads for preparing zucchini for the winter, they will delight you with their taste throughout the winter season.

Zucchini for the winter “Summer”

Zucchini salad with mayonnaise for the winter “Lazy caviar”

This salad is for those who love zucchini caviar, but don’t have time to make it due to the complexity of the process. The salad turns out to be something between a stew and caviar. Perfect for all main dishes. Even children will like the very delicate taste, but it is so difficult to feed them with vegetables. In winter, this salad can be given to kids, using a blender because there is no vinegar.

This salad will delight you in the winter cold, reminding you of summer. Now we will tell you how to prepare it.

Zucchini – 3 kg;
Carrots – 0.5 kg;
Onion – 0.5 kg;
Tomatoes – 1 kg;
Refined sunflower oil – 0.5 cups;
Salt to taste;
Bay leaf;
Ground black pepper to taste (optional);
Mayonnaise – 2 tablespoons.

Let's start cooking:

Step 1. The first thing to do is prepare the vegetables:

a) Wash the zucchini and grate it on a coarse grater.

Grate the zucchini

b) Wash the carrots, peel them and grate them on a coarse grater.

Grate carrots on a coarse grater

c) Peel the onion, cut it in half and put it in water for 10 minutes so that the excess bitterness that we don’t need comes out of it. Cut it into large half rings or quarters.

Cut the onion into half rings

Step 2. Place a large frying pan or aluminum pan on the fire; it is in such a container that your salad will not stick to the bottom and will not burn. Pour oil into a container. When it warms up, pour the onion in there and let it release its juice, don’t let it start to fry, just simmer it.

Step 3. When the onion has already released its juice, add the carrots and let them cook the same way.

Step 5. While the zucchini is releasing its juice, cut the tomatoes into cubes. As soon as the zucchini begins to boil, add the tomatoes.

Cut tomatoes into cubes

While your salad is stewing, sterilize the jars.

Step 6. The salad should reach the same state as a stew, remove it from the heat and put 2 tablespoons of mayonnaise in it, more if desired. It will act as a preservative due to the lack of vinegar in the salad.

Step 7. Place into jars and set to sterilize. Sterilize 0.5 liter jars for 10 minutes.

We take it out, roll it up and leave it to cool upside down.

zucchini salad with mayonnaise

Your salad is ready!

Zucchini salad “Donbass”

The tasty and spicy Donbass salad will certainly please your taste with its fresh, sour taste. It tastes like it was just recently prepared. The aroma of greens in this salad gives it a unique taste of summer and freshness. Pleasantly diversifies the winter diet.

This recipe was used by our grandmothers, but has been forgotten a little. Let's remember this recipe together and prepare a piece of summer.

To prepare you will need:

Zucchini – 3 kg;
Sweet bell pepper – 1 kg;
Garlic – 100 g;
Sugar – 4 tablespoons;
Vinegar – 150 g;
Refined vegetable oil – 200 g;
Greens – more dill and parsley.

Let's start cooking:

Step 1. First of all, prepare the vegetables:

a) Wash the zucchini thoroughly and cut into medium-sized cubes.

b) It is advisable to choose meaty peppers. Wash it and cut it into strips so that the size of the zucchini and pepper is approximately the same.

c) Peel the garlic and chop as finely as possible.

d) Wash the greens and let them drain, place them on a towel, cut them finely, a little larger than for soup.

Step 2. Place all the vegetables and herbs in a saucepan, add garlic, sugar, oil and vinegar and leave to brew for 6 hours, stirring occasionally.

Step 3. When your salad has already brewed and released its juices, put it on the fire and bring to a boil, boil for 5 minutes, no longer.

Step 4. Place into sterilized jars, roll up and leave to cool upside down.

Bon appetit!

Zucchini for the winter “Summer”

This salad is very rich in greens and has a bright summer taste; in winter, when there is so little greenery and freshness, this salad is just what you need. Opening a jar of this salad in the winter cold will bring a lot of pleasure and pleasure.

Our grandmothers did not have access to a freezer with dry freezing to keep herbs and vegetables fresh, this recipe was just a godsend. Today we will share it with you.

To prepare you will need:

Zucchini – 6 kg;
Garlic – 150 g;
Greens – dill and parsley as much as possible;
Sugar – 6 tablespoons;
Salt – 4 tablespoons;
Refined sunflower oil – 300 g;
Vinegar – 300 g.

Let's start cooking:

Step 1. Prepare vegetables:

a) Wash the zucchini and cut into medium-sized cubes, about 2 cm.

b) Peel the garlic and chop finely.

c) Chop the greens not very finely, approximately as for soup.

Step 2. Place everything in a saucepan, add butter, sugar, salt and vinegar. Leave to brew for 4 hours, stirring occasionally.

Step 3. When the zucchini has infused and released all its juice, put it in jars that have been sterilized in advance and set them to sterilize. Jars of 0.5 for 15 minutes.

Step 4. Take them out, roll them up, turn them over and let them stand there until they cool completely.

Your Summer salad is ready!

Bon appetit!

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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 for 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 quart 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.

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.

Making 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

This is no ordinary 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. The topmost layer is 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.
sweet 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 Korean-style vegetable salad 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.

How to preserve lecho from zucchini and sweet peppers

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 until the mixture boils. 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!

Preparing for the winter is useful, but it can also be enjoyable. Remember how the harvesting season usually begins? You need to find the best proven recipes, prepare jars and other containers, and then slowly buy everything you need and make preparations.

And if you remove the most difficult stage from this list - the search for proven recipes, then the process of preparing winter preparations will be very, very enjoyable. Zucchini-based preparations are a healthy and tasty product that is easy to prepare (and also very inexpensive).

How can winter preparations be made from zucchini?

Zucchini is a unique product. Like cucumbers, they have practically no distinct taste of their own, which means that with the right skill, you can cook anything from them. Various salads - both vegetable and with various additives such as rice.

You can make caviar - there are hundreds of recipes: from baked and raw vegetables, with the addition of garlic and all kinds of spices. Jams and compotes are made from zucchini, they are pickled (like cucumbers and mushrooms), and salted. Read the recipes, choose the ones you like and cook for your health!

Zucchini caviar - step-by-step recipe

Squash caviar is a wonderful and tasty appetizer that can be eaten on its own (just with bread), used as an additive to vegetable and meat dishes, or eaten as a side dish.

Ingredients:

5 kg of young peeled zucchini
250g tomato paste (it’s better to take canned from the store rather than homemade);
300 ml refined oil;
2 tbsp. vinegar essence (the one that is 70%);
100g garlic;
0.5 l of water;
3 tbsp. salt;
2 chili peppers.

Preparation:

Peel the raw zucchini, remove the seeds and grind in a meat grinder (or blender), grind the pepper and mix the mass.
Mix water with tomato paste, and then pour into a saucepan with the zucchini-pepper mixture.
Pour refined oil into a saucepan with the zucchini mass, add sugar and salt, mix well and put on medium heat.
Simmer the vegetable mixture for about an hour and a half, stirring occasionally.
Peel three heads of garlic and chop.
When the mixture has been on the fire for 70-80 minutes, add garlic and vinegar, mix the whole mixture well, and cook for ten minutes.
Remove the pan from the stove, put it in jars and roll up the lids, turn it upside down and put it under the blanket.

Finger-licking zucchini - a very tasty preparation

Finger-licking zucchini is delicious and quite easy to prepare.

Ingredients:

3 kg of young peeled zucchini;
1 kg of bell pepper (preferably red) pepper;
0.5 kg of tomatoes;
1 tbsp. refined oil;
0.5 tbsp. (or more - to your taste) vinegar 9%;
1 tbsp. Sahara;
2 heads of garlic;
2 chili peppers;
2 tbsp. salt.

Preparation:

Chop the zucchini into large pieces (this is necessary so that the zucchini does not boil over during the process).
Puree the tomatoes and peppers with a blender or meat grinder, put them in a saucepan, pour in salt, sugar, pour in the oil, add chopped garlic (you can grind it in a meat grinder or blender together with tomatoes and peppers). The mixture must be mixed well.
Place the zucchini in a saucepan with the vegetable mixture, mix well, cover with a lid and place on medium heat.
When the mixture boils, you need to leave it on the stove for another twenty minutes (if the mixture boils too much, then you need to turn the heat down).
Then add the vinegar, mix, heat for two minutes and put into jars (pre-sterilized), then roll up.

Zucchini salad for the winter - step-by-step photo recipe

In cold weather, when it’s blowing outside and frost covers the windows with fancy patterns, you really want to see a fragrant piece of summer warmth on the table. Jams, compotes, cucumbers, tomatoes... what else can you pamper your family with? If your garden beds are full of zucchini, then you can prepare a spicy salad with tomato sauce.

Cooking time: 3 hours 0 minutes

Quantity: 3 servings

Ingredients

Zucchini: 2 pcs. medium size
Bow: 3 pcs.
Carrots: 10 pcs. little ones
Fresh dill: bunch
Garlic: a few cloves
Tomato sauce: 120 ml
Salt: 1 tbsp. l.
Water: 125 ml
Vegetable oil: 2 tbsp. l..

Cooking instructions

Store jars of squash salad in a cool place.

The salad is so tasty that it doesn’t always survive until winter. Of course, this is a great addition to many summer dishes.

Zucchini salad in tomato sauce goes perfectly with boiled new potatoes. Serve it also with rice, pasta or buckwheat. The combination of such a spicy salad with meat would also be appropriate.

Korean zucchini for the winter - the best recipe

Spicy zucchini rolls pale in comparison to Korean zucchini; if you like spicy food, be sure to try it.

Ingredients:

1 kg. mature large zucchini;
1 tbsp. grated carrots;
1 tbsp. chopped onion rings;
1 tbsp. thinly sliced bell pepper;
6-8 cloves of garlic;
0.5 tbsp. vinegar 9%;
3 tbsp. sugar (if you prefer sweeter, then with a slide);
10 g salt;
Korean carrot spices (1.5 tbsp);
a bunch of dill and parsley.

Preparation:

Grate the zucchini and place in a saucepan.
Then you need to add carrots, onions, peppers, chopped garlic, refined oil, sugar and salt, seasoning, chopped herbs and vinegar, mix everything and leave to rest for 4 hours.
Then mix again, put in sterilized jars and cover with lids, put the jars in a pan, pour water into the pan and bring to a boil.
The preparations need to be boiled in this way for 25 minutes (for 500-700 gram jars), after which we close the lids and set the jars to cool with the lids down.

A very simple recipe for preparing zucchini: minimum time, excellent results

Great recipe that's easy to make. This salad should be stored in the refrigerator.

Ingredients:

1 liter jar of chopped zucchini;
1 liter jar of chopped tomatoes;
1 liter jar of grated onions, carrots and garlic (the ratio is to your taste, no more than a head of garlic for this amount of vegetables);
0.5 tbsp. refined oil;
2 tsp salt;
2 tbsp. Sahara;
1 tsp vinegar 70%.

Mix all the products and simmer over medium heat for about an hour and a half (depending on the ripeness of the zucchini), and then place in sterilized jars and roll up. Cool with the bottom up, in a blanket.

Mother-in-law's tongue from zucchini - step-by-step detailed recipe

Everyone will like this spicy snack called “Mother-in-Law’s Tongue” - it’s very tasty.

We will need:

2 kg. mature large zucchini;
1 kg. sweet pepper;
1 tbsp. vegetable oil;
1 cup of sugar;
2 chili peppers;
1 head of garlic;
1 tsp salt;
1 kg. tomato ketchup;
1 tbsp. vinegar 70%;
several bay leaves, a package of peppercorns.

Preparation:

Peppers and zucchini need to be washed, cleaned of tails and seeds and cut into large pieces into a saucepan.
The hot pepper should be cut into rings, mixed with garlic pressed through a special press and added to the vegetable mixture.
Then you need to put ketchup in a saucepan (if you like it spicier, you can use a spicy variety of ketchup), pour in oil and vinegar, add spices, salt and sugar.
Bring the mixture to a boil, reduce the heat and simmer for an hour.
The mixture should be poured into sterilized jars and rolled up.

Pickled zucchini - ideal preparation for the winter

The easiest way to prepare zucchini for the winter is to pickle it.

For the king of the table - pickled zucchini, we will need the following ingredients:

3 kg. young zucchini;
half a head of garlic;
1 tbsp. salt;
1 tbsp. Sahara;
2 tbsp. vinegar 9%;
2 tbsp. vodka.

You can add leaves and roots that you usually add to cucumbers or tomatoes - this could be currant and raspberry leaves, dill, horseradish, parsley.

Preparation:

Zucchini must be cut into thin slices and placed in jars (it is best to take 500-700 gram jars).
Place a few cloves of garlic and a couple of peppercorns in each jar.
Boil water (2 liters), add salt, sugar and vinegar, stir and pour over the zucchini.
Then roll up the lids and leave to cool upside down (preferably in a blanket).

Adjika from zucchini - simple and tasty

Zucchini adjika can be prepared in less than an hour, but I warn you - it is a spicy and tasty appetizer.

Ingredients:

3 kg. young zucchini;
0.5 kg of sweet pepper;
0.5 kg carrots;
1 kg of tomatoes;
1 tbsp. refined oil;
2 tablespoons each of salt, sugar, red hot pepper and vinegar 9%.

Everything needs to be crushed in a convenient way (I prefer a blender), mixed with spices, oil, and cooked for forty minutes. Then add vinegar, cook for a couple of minutes and put into jars, close with lids and cover with a blanket.

Zucchini lecho recipe

Do you love zucchini lecho as much as I love it? If yes, then pay attention to the recipe!

Ingredients:

2 kg each of fleshy tomatoes, sweet bell peppers (tastier with yellow or red peppers, green ones give a sharp taste) and zucchini (if they are not too young, it is better to peel and remove the seeds).
For the syrup you will need 0.5 cups of refined oil, apple cider vinegar and sugar, as well as 2 tbsp. salt.

These are the basic ingredients for classic lecho; if you want to diversify the taste, you can add pepper, garlic, dill and other spices.

All vegetables need to be cut into equal cubes, placed in a saucepan and cooked for 15 minutes after the start of boiling, and then add salt, sugar, oil and vinegar. The finished product is placed in jars (certainly after sterilization), sterilized for another 20 minutes, rolled up and turned over. Cool under the blanket.

Zucchini like milk mushrooms - step-by-step recipe

It’s very easy to surprise your family and guests with a new appetizer - prepare zucchini for milk mushrooms. Crispy, with a rich taste... mmm - this is a masterpiece!

Ingredients:

2 kg of any zucchini (if too large, cut thinner);
1 tbsp. l. sea salt;
0.5 tbsp. pepper (ground or peas);
3 tbsp. Sahara;
3 tbsp. refined oil;
0.5 tbsp. vinegar 9%;
garlic and dill to taste.

Preparation:

Vegetables need to be peeled and cut so that the pieces visually resemble chopped mushrooms.
Chop the garlic and dill, mix everything (including vinegar, oil and spices) and leave for several hours.
Sterilize jars and lids.
Place the zucchini with dill and garlic in jars, cover with lids and sterilize the jars by boiling for 10 minutes.
After this, the jars are rolled up, turned over and cooled. There is no need to cover with a blanket.

There are many recipes for pickled vegetables, but this recipe will surprise even experienced housewives.

Ingredients for a 0.5-0.7 l jar:

4 firm tomatoes;
small young zucchini;
half a sweet pepper;
some carrots and garlic.

For the marinade you need 3 cloves of garlic, 1 tsp. mustard seeds, 3-5 peppercorns, 1 tbsp vinegar, salt and sugar to taste.

Preparation:

Vegetables need to be cut into pieces.
Place garlic, peppercorns and mustard on the bottom of a dry jar.
Then lay out layers of sweet peppers, carrots, zucchini and tomatoes.
To prepare the marinade, you need to boil 300 ml of water, add salt, sugar (about 2 tablespoons each or to your taste) and vinegar and pour the marinade over the vegetables.
Cover the jars with lids and sterilize for 10 minutes.
Then roll up the lids, turn the jars over and cover with a towel.

Zucchini with mayonnaise - a delicious winter recipe

If you want to cook zucchini with mayonnaise for the winter, then you need to decide what exactly you want to cook - mayonnaise can be added to almost any winter salad. Squash caviar with mayonnaise turns out very tasty.

Zucchini (about 3 kg) needs to be peeled and grated (or chopped in a meat grinder), mixed with a can of tomato paste (250 grams is enough), put the scrolled onions in a meat grinder (0.5 kg) and add a 250 gram pack of full-fat mayonnaise. Then you need to add 3 tbsp. sugar, 2 tbsp salt, a little pepper to your taste, and half a glass of vegetable oil.

The mixture should be simmered over low heat for about an hour, then add spices and cook for another hour. The jars need to be sterilized (in the way that is most convenient for you), the caviar should be laid out and covered with lids. Turn the jars upside down, cover with a blanket and cool for about a day.

Zucchini like pineapples - an original recipe for winter preparation

Do you like experiments? Try making compote from zucchini - tasty and sweet, and the zucchini in it look like pineapples. The recipe is very simple and even a novice housewife can make compote.

Ingredients:

1 medium zucchini (it is better to take one that is not too old - young zucchini is much more tender);
5-7 plums, if possible, cherry plum should be used;
1 faceted glass of granulated sugar;
1 liter jar of water;
1 tsp vinegar (it is safest to use 9% table vinegar);
a couple of lemon slices.

Use my spice bouquet - a couple of allspice peas, 2 cloves, a couple of mint leaves (or half a teaspoon of dried mint), or make your own. You can try adding cardamom, orange zest and lemon balm.

What to do:

You need to prepare the zucchini for cooking - the zucchini needs to be thoroughly washed, peeled, seeds removed if necessary (you don’t have to remove the seeds from young zucchini, the seeds are very soft), and then cut into rings - about a centimeter thick. If your zucchini has seen a lot in life, then it is better to cut it thinner.
Then wash the plum.
Place spices at the bottom of a liter jar (empty) - allspice, cloves, mint and vinegar.
We put water and sugar to boil, at this time we put zucchini, lemon and plum slices into a jar.
Fill with boiling syrup and set to sterilize for ten minutes (so that the water in the jars boils).
Then we seal it with airtight lids and wait a few days (at least).
Store canned food in a dark place (a pantry will do). Enjoy your health!

Spicy zucchini - photo recipe

The recipe for making spicy zucchini is very simple. For 1 kg of zucchini you will need:

bay leaf – 5 medium leaves;
allspice – 8 peas;
horseradish leaves;
parsley sprigs and dill umbrellas (for aroma);
a few cloves of garlic;
2 hot peppers;
for marinade: salt, granulated sugar and vinegar to taste

Yield: 4 half liter jars.

Cooking method

1. Wash the jars with soda and scald with boiling water along with the lids.

2. Cut the zucchini into half rings and transfer to a container.

3. Place horseradish leaves on the bottom of the jar, crumble an umbrella of dill and a few sprigs of parsley. Place a clove of garlic cut into several pieces and a couple of hot pepper rings.

4. Fill the jars with zucchini.

5. Boil water for the marinade: the proportion per liter of water is 100 grams of sugar and 50 grams of salt. Add bay leaf and allspice for flavor. After boiling, pour in vinegar.

6. Pour the prepared marinade over the zucchini, roll it up and cover it with a blanket. Leave the jars with the lids down for a day.

Perfect preparation without sterilization

A good housewife knows that winter zucchini preparations are an excellent alternative to complex salads and mushroom preparations, but preparing zucchini is much easier and they cost less. And if you cook zucchini without sterilization, then the entire preparation will take no more than half an hour.

Ingredients for 3 l:

1.5 kg of zucchini;
4 sprigs of parsley;
4 cloves of garlic;
3 tbsp. granulated sugar;
3 tbsp. l. fine salt;
6 tbsp. l. vinegar (take 9%);
a couple of bay leaves and a few black peppercorns.

What to do:

Wash and cut the zucchini (it’s best into slices, but you can cut it the way you like), soak in water for three hours, then drain the water.
Then you need to prepare a three-liter jar - wash it, pour a little water (about 0.5-1 cm) into the bottom, and put it in the microwave. As a rule, two and three liter jars do not fit in a microwave oven in height, so you can put the jar on its side. Run the microwave for 2 minutes - the water in the jar will boil and disinfect it - this is a great option for sterilization. Pour out the remaining water - the jar will dry in a couple of seconds.
Next, you need to put parsley, bay leaf, garlic and peppercorns in a jar, and place the zucchini as tightly as possible.

Hello my dear friends! I continue the topic of preparing for the winter. And today I’ll tell you about salads with zucchini, canned in a variety of ways and with different ingredients. But at the same time they all turn out very tasty.

Another thing I like about these recipes is that they are prepared quite quickly and stored without problems in an apartment. If there was a place, we’d find something to put there. If you love this vegetable, I recommend you amazingly delicious recipes from them. Together with some side dish of potatoes and meat, for example, they will go wonderfully on the dinner table in winter.

Why, at the dinner table, it’s not a shame to display such salads on the festive table and treat guests. Without undue modesty, my guests always praise these preparations. I just choose the best methods for myself, which I will share with you today.

And although the young vegetable is more tender and does not need to be peeled and seeds removed, it is not necessary to choose it. Just if the skin is already thick, peel it off. And cut out large seeds from the core.

This preparation option is my favorite, it is the one I cook with most often. The salad turns out simply amazingly delicious. It's very easy and quick to prepare. Be sure to try it.

Ingredients:

zucchini – 1 kg
sweet pepper – 500 gr
garlic – 7 cloves
tomato paste – 200 gr
bay leaf – 3 pcs
vegetable oil – 50 ml
black peppercorns – 6 pcs.
allspice peas – 4 pcs.
vinegar 9% - 50 ml
sugar – 2 tablespoons
salt – 0.5 tablespoon
water – 300 ml

Cooking method:

1. Rinse the zucchini, peel and remove the seeds. Cut them into cubes and put them in a saucepan.

If your vegetable is young, then you do not need to peel the peel and remove the seeds.

2. Wash the sweet pepper and remove all seeds and membranes inside. Cut them into the same cubes and place them in a saucepan with the zucchini.

3. Add sugar, salt, vegetable oil, tomato paste and fill with plain water. Mix everything.

4. Place on the stove and bring to a boil. Then reduce heat and simmer for about 30 minutes. Remember to stir occasionally so that nothing burns.

5. After half an hour, the vegetables will already become soft. Add to them finely chopped garlic, broken bay leaves and allspice and black peppercorns. Mix everything and simmer for another 2 minutes. At the very end, pour vinegar, stir and turn off the heat.

6. Place everything in sterile jars so that bay leaves and peppercorns get into each jar. Then cover the jars with lids and roll up. Place in a warm place and cover with a blanket. Leave them like this until they are completely cool.

You will get a very wonderful salad with a slightly sweet taste and slight sourness. What I love most. I hope you like it too.

The most delicious salad of zucchini, sweet peppers and tomatoes

An excellent method of preparation, without sterilization. This means that it is done much faster. The salad is called “Yurcha”. In winter, on the New Year's table, such a salad will be just right. Although, why only for New Year’s, it will also not be out of place on an everyday dinner table. Such a snack will always be in place.

Ingredients:

Zucchini - 3 kg
Bell pepper – 1 kg
Tomatoes – 1 kg
Garlic - 3 heads
Dill, parsley - a bunch each
Vegetable oil - 250 ml
Sugar - 200 gr
Salt - 2 tablespoons without a slide
Vinegar 9% – 100 ml

Cooking method:

1. Pass the tomatoes and garlic through a meat grinder and place in a saucepan. Add finely chopped greens to them. This also includes vegetable oil, sugar and salt. Mix everything well and put on low heat.

2. Now let's start chopping the remaining vegetables. Wash the bell pepper and remove the seeds from inside. Then cut it into strips.

3. Wash the zucchini. Cut off the “butts” on both sides. And cut them into cubes. The size of the cubes is arbitrary, according to your taste.

4. While we were chopping the vegetables, by this time the tomatoes had just managed to boil. Add fire. Send peppers and zucchini to them. Stir and bring to a boil. When everything comes to a boil, reduce the heat again and simmer uncovered for 35 minutes, stirring occasionally. A minute before the end of cooking, add vinegar and mix well.

While everything is cooking, you can sterilize the jars, for example in the microwave. Pour some water into the bottom and set for 2 minutes at full power. A very fast method of sterilization. Boil the lids for 5 minutes.

5. Fill all prepared jars to the top with the prepared salad and roll up the lids. Cover with a blanket and leave until completely cool. There is no need to turn them over. Then put the cooled jars into your bins.

From the proposed ingredients you get 9 half liter jars of a wonderful tasty snack for the winter.

Step-by-step recipe with carrots and onions in jars, without sterilization

A very simple recipe that won’t take you much time to prepare. But it is very tasty. A wonderful preparation for the winter. You will not regret.

Ingredients:

Young zucchini - 3 kg
Green onion – 1 kg
Carrots - 1 kg

For the marinade:

Water - 1 l
Sugar - 200 gr
Salt - to taste
Garlic - 4 cloves
Vinegar 9% – 200 ml
Spices - to taste
Vegetable oil - 300 ml

Preparation:

1. Wash the zucchini and cut into small cubes directly with the skin. Peel the carrots and grate them on a coarse grater. Cut the green onions into small pieces. And put it all in an enamel pan.

Green onions can be replaced with onions, then cut them into half rings.

2. Pour water into a saucepan and bring to a boil. Then add sugar, salt and spices. Chop the garlic and also add to the water. Let the marinade simmer a little, then add vinegar. After adding the vinegar, wait until it boils and pour into the salad. Leave to brew for 1-2 hours.

3. Then add vegetable oil there. Stir and place on the stove until it boils. After boiling, cook for another 15 minutes, stirring. After this, pour into prepared sterilized jars.

4. After pouring into jars, roll up the lids. Turn the jars upside down and place them in a warm place, covered with a blanket. Leave it like this until it cools down. Then you can put it in the place where you store all the preparations. And in winter, when you open such a salad and try it, you will feel the taste of summer.

Winter preparations “Mother-in-law’s tongue” - the best recipe

This is the original name for this recipe for our canned vegetables. I think the name comes from a special cut. But let's take things in order.

Ingredients:

Zucchini - 1 kg
Tomatoes – 1 kg
Large bell pepper - 1 pc.
Hot pepper - to taste
Garlic - 5-6 cloves

For the marinade:

Vinegar - 70 ml
Vegetable oil - 100 g
Sugar - 100 gr
Salt - 1 tablespoon

Preparation:

1. Peel the zucchini and cut out the seeds. Cut them into halves and then cut each half into 4 pieces. This will make it easier to cut them. Cut them into large rectangular bars.

2. Grind the tomatoes and peppers in a meat grinder. Pour this paste into a saucepan, add salt, sugar, vegetable oil and put on fire. Wait for it to boil and cook for 7 minutes, stirring occasionally.

3. Then add chopped zucchini there and stir. Bring to a boil again and cook for 30 minutes. You want them to become soft, but not fall apart. Stir them gently. 10 minutes before the end, add finely chopped garlic and pour in vinegar.

4. While hot, place the salad into prepared sterile jars. Wrap the lids, turn the neck down and place in a warm place under a blanket until cool. Then simply put the preserves away in your storage area. You will have a simply delicious winter snack.

Video on how to prepare a Korean-style zucchini and carrot appetizer

Wonderful yummy food for the winter in Korean style. I really like Korean cuisine, so I also preserve vegetables this way for future use. Watch an interesting video recipe for preparing this wonderful preparation.

Ingredients:

Young zucchini - 2 pieces
Carrots - 2 pcs.
Onions - 1 pc.
Large sweet pepper - 1 pc.
Garlic - 5-6 cloves
Fresh herbs - a bunch
Salt - 1 tablespoon
Sugar - 2 tablespoons
Korean seasoning - 1 tablespoon
Ground hot pepper - to taste
Vinegar 9% - 5 tablespoons
Vegetable oil - 100 ml

And let's start watching and preparing a great snack for the winter.

My husband loves this salad the most, but I use, like here, not very spicy Korean seasoning. But this is a matter of taste. Try and evaluate. I'm sure you'll like it.

Cooking “Uncle Bens” from zucchini with tomato paste

But a work colleague recently shared this recipe with me. I've already tasted it, it's simply great. It turned out incredibly tasty. I recommend it to you too.

Ingredients:

Carrots – 500 gr
Onion - 500 gr
Young zucchini - 2.5 kg
Sweet pepper – 500 gr
Tomatoes – 1.5 kg
Water - 1 glass
Vegetable oil - 0.5 cups
Tomato paste - 5-6 tablespoons
Sugar - 0.5 cups
Salt - 1 tablespoon
Vinegar 9% – 0.75 g

Preparation:

1. Let's start with the marinade. Pour sugar and salt into a saucepan with water. Add vegetable oil and vinegar. Add tomato paste, stir and bring to a boil.

2. Peel the carrots and cut into cubes. Add it to the pan with the marinade and cook for 7-10 minutes. Then cut the onion into half rings, add it and simmer for another 10 minutes. Cut the zucchini into large cubes and add to the rest of the vegetables. Simmer with the lid closed for 15 minutes.

If your zucchini is no longer young, then first peel the peel and cut out the seeds.

3. Wash the sweet pepper and remove the seeds, then cut into large cubes. Add it to the pan and continue to simmer for 15 minutes. Lastly, place the finely chopped tomatoes in the pan and simmer for another 25 minutes, then taste. If something tastes missing, add it.

4. When everything is ready, pour into sterilized jars and roll up the lids. Place the jars in a warm place with the neck down, wrap them in a blanket and leave to cool.

You will get a wonderful, tasty salad that is indistinguishable from store-bought. Enjoy trying this delicious treat.

Zucchini for the winter, like milk mushrooms

Try this option too. You will feel the taste of milk mushrooms. A very unusual recipe, but I liked it. This appetizer will fit very harmoniously on a holiday table.

Ingredients:

Zucchini - 3 kg
Salt - 2 tablespoons
Sugar - 6 tablespoons
Vegetable oil - 1 cup
Dill and parsley - a bunch each
Vinegar 9% - 0.5 cups
Garlic - 2-4 cloves

Preparation:

1. Peel the zucchini and remove seeds. Cut into cubes and place in a deep bowl. Add finely chopped herbs and garlic, salt, sugar and ground pepper. Pour in vegetable oil and vinegar. Mix everything well and leave to brew for 3 hours.

2. After this, evenly distribute the salad into sterilized jars. Also distribute the remaining brine into jars. Place the jars in a saucepan with water. Cover them with lids. Put on gas until it boils.

Place a cloth on the bottom of the pan to prevent the jars from breaking. Water should be poured so that there is approximately 1 cm left to the neck of the tank.

3. As soon as the water boils, cover the pan with a lid and leave on the fire for 15 minutes. Then remove the jars and roll up the lids. Turn the jars over, cover with something warm and leave until cool, this will take about a day. In winter you will enjoy amazing taste.

Delicious recipe for zucchini and eggplant appetizers

I can’t help but tell you about this method of preparing for the winter. It turns out to be an awesome salad. The combination of vegetables here is chosen so that the taste is simply excellent. Take the time to prepare it and you will be delighted with it.

Ingredients:

Zucchini – 1 kg
Eggplants – 1 kg
Carrots - 0.5 kg
Vinegar - 9% - 1 tablespoon
Vegetable oil - 200 gr
Sweet bell pepper – 400 gr
Tomatoes – 400 gr
Hot pepper - 1 pc.
Ground black pepper - 1 tablespoon
Salt - 0.5 tablespoon
Garlic – 50 gr
Onions – 500 gr
Dried basil - 20 g
Bay leaf - 3-4 pcs.

Preparation:

1. Peel the zucchini, remove the seeds and cut into small cubes. Wash the eggplant and also cut it. Peel the onion and also cut into cubes. Remove seeds from sweet and hot peppers and chop finely.

2. Grate the carrots on a coarse grater. Make a cross on the top of the tomatoes, pour boiling water over them and peel them. After this, grate on a coarse grater.

3. Heat a frying pan and pour vegetable oil into it. Place the zucchini there. Stirring them occasionally, fry for 15 minutes. Fry the eggplants for 15 minutes in another frying pan.

4. In a third frying pan, fry the onion until golden brown, then add the carrots and fry for 10 minutes. Then add sweet and hot peppers. Stir, cover the pan with a lid and simmer for another 10 minutes.

5. Place the prepared vegetables in a frying pan with the zucchini, pour grated tomatoes on top and mix thoroughly. Then close the lid and simmer for 10 minutes.

6. After this, add another 3 tablespoons of vegetable oil, salt, pepper, basil and bay leaf. And, of course, stir and simmer for another 20 minutes with the lid closed. 5 minutes before readiness, pour 1 tablespoon of vinegar and finely chopped garlic.

7. Place the finished sauté into sterilized jars, roll up the lids and place the bottom up. Cover with a blanket and leave until completely cool. Then store the jars in a dark, cool place.

These are the simple and amazingly delicious recipes I have prepared for you today. I really hope that you will like at least one of them. Choose and prepare yourself wonderful winter snacks.

All of them will perfectly decorate your dinner or holiday table. Relatives and guests will be pleased with the proposed snack. Enjoy your meal!