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Delicious winter salads from zucchini: golden recipes with photos. Winter zucchini preparations: homemade recipes

Never rolled up canned salad from zucchini for the winter, but in vain, as it turned out, it was very tasty. At first I thought it would be similar to the blueberry salad that I preserve every year, but it turned out to have a completely different taste, no worse.

Remember me recently? So, after canning, there was still about 4 kg left, I didn’t even know what to cook with them, how else to preserve them, they age quickly, and there’s no room to store them in the refrigerator. A recipe from the forum came to the rescue. Having read many positive feedback, I also decided to roll up this canned zucchini salad for myself for the winter, but added a little garlic to it and adjusted the amount of sugar.

We will need the following ingredients:

3 kg young zucchini
1kg onion
1kg carrots

For the marinade:

200g sugar
2 table spoons of salt
4 cloves of garlic
200ml regular vinegar 9%
300ml vegetable oil

The finished zucchini salad yields about 5 liters, I rolled up 2 x 1 liter jars + 4 x 0.72 liter jars, and also left a small salad bowl to eat.

Preserving zucchini salad for the winter

I weighed all the products and set aside the required amount. I washed the vegetables, peeled the carrots and onions.

Peeled onions cut into half rings.

I grated the peeled carrots on a coarse grater (my husband helped me here, thanks for the help).

I cut the zucchini into large cubes.

In a separate bowl I prepared the marinade from all the ingredients according to the recipe, flattened the garlic with a knife onto the board and chopped it as finely as possible. I will say that in the finished canned zucchini salad you can hardly feel the garlic.

I put all the vegetables in large saucepan, poured a salad of zucchini and carrots with onions with prepared brine from the products according to the recipe.

Mixed it up.

So they stood with me for more than two hours, but I regularly went and stirred them. This is how the vegetables have released their juice, now you can start last stage conservation.

During this time, I washed the dishes with soda in which I will preserve.

Let me remind you that in total this makes about 5 liters of canned zucchini salad for the winter.

And I sterilized the jars over steam. When I was canning zucchini, I told you how I sterilize the jars. At the same time, I boil the lids in a separate bowl.

I put all the vegetables on the stove, covered with a lid and, stirring regularly, waited until the zucchini in the sweet and sour marinade sauce boiled. You need to boil for 15 minutes, that's enough.

I put it in sterile jars and rolled it up.
She turned the blanks upside down and wrapped them in a warm blanket. They cooled under the blanket for more than a day, then I moved the twist into the pantry, where they are now perfectly waiting for us to eat canned zucchini salad for the winter.

Dear readers and blog visitors, please share in the comments what is your signature recipe delicious preserves. And also my recipes for zucchini salads (opens in a new tab).

I also have a request: share your proven recipe for squash caviar, write to me by e-mail: admin@site. According to the recipe that I have (with vinegar), the squash caviar turned out sour, I had to throw everything out. Help with advice.

This winter snack is so delicious that if you make it in small quantities, it may not last until winter.

Zucchini lecho

Ingredients:

zucchini (1 kg);
bell pepper (0.5 kg);
sugar (2 tbsp);
salt (0.5 tbsp);
vegetable oil (50 ml);
tomato paste (200 ml);
vinegar 9% (50 ml);
Bay leaf(3 pcs.);
water (300 ml);
black pepper and allspice peas (4-6 pcs.).

Wash the zucchini, remove the peel and seeds, cut into small cubes. Wash the pepper, remove seeds and membranes, then chop. Zucchini, Bell pepper, sugar, salt, tomato paste, vegetable oil and water, mix in an enamel pan.
Place the pan on the stove and simmer for half an hour, two minutes before readiness, place chopped garlic, bay leaf, and two types of peppercorns into the pan. At the very end, pour in the vinegar, put the lecho into sterile jars, roll up and wrap. Once the jars have cooled, place them in a cool, dark place.

Zucchini "under milk mushrooms"

Canned zucchini

Ingredients:

zucchini (2 kg);
dill (35 g);
parsley (25 g);
garlic (3-4 cloves);
ground pepper mixture (5 g);
nutmeg (8 g);
coarse salt (30 g);
sugar (75 g);
unrefined sunflower oil (180 ml);
citric acid (10 g).

Wash the zucchini, cut into circles, remove the pulp and seeds, cut into small cubes, and place in an enamel pan.
Wash the dill and parsley, chop them together with the stems, and add to the zucchini.
Finely chop the garlic and add it to the pan, add salt, sugar, a mixture of peppers, nutmeg, citric acid, add sunflower oil and stir.
Cover with a plate and marinate for 4 hours at room temperature. During this time, the zucchini will release juice, which, together with the spices, will give a fragrant marinade.
Sterilize the jars, place the zucchini in them, and fill them to the top with marinade. Place a cloth napkin on the bottom of the pan and pour warm water, place jars of zucchini in a saucepan and sterilize for 10 minutes from the moment the marinade boils.
Take out the jars, roll them up and put them on the lids until they cool completely. After two weeks, the taste of zucchini will become similar to pickled mushrooms.

Zucchini snack bars

Zucchini

Ingredients:

zucchini (5 kg);
carrots (300 g);
onion (300 g);
vegetable oil (2 cups);
vinegar 9% (2 cups);
sugar (1 cup);
salt (2 tbsp);
garlic (200 g);
parsley and dill (100 g).

Grate the zucchini and carrots on a coarse grater, chop the onions and herbs finely, peel the garlic and pass through a press.
Combine zucchini and carrots in a large saucepan, add oil, sugar, salt and vinegar. Cook for 20 minutes, stir occasionally. Then add garlic and herbs to the appetizer and cook for another 10 minutes.
Wash the jars with soda and sterilize with any in a known way. Place the salad in jars and place them in a saucepan for sterilization. 10 minutes after the water boils, remove the jars and roll up the lids.
It turned out very good snack for the winter table.

Zucchini "with a glass"

Zucchini appetizer

Another wonderful and simple recipe for a snack that, in the winter cold, will remind those gathered at the table of warm summer days. The recipe is similar to the previous one, but the taste of these preparations is different.

Ingredients:

zucchini (6 kg);
vinegar 9% (0.5 l);
vegetable oil (0.5 l);
sugar (1 cup);
salt (3 tbsp);
ground black pepper (1 tsp);
garlic (100 g).

Wash, peel, cut the zucchini into small cubes, chop the garlic with a knife, place the zucchini and garlic in a saucepan.
In a separate bowl, mix all the ingredients of the marinade and pour it over the zucchini. Place on the fire, bring to a boil and simmer over low heat for 20 minutes.
Place the hot mixture in sterilized jars, roll up, and the appetizer is ready for the winter feast.

Zucchini "Mother-in-law's tongue"

From the name of the snack it is clear that it is prepared for spicy lovers.

Ingredients:

zucchini (3 kg);
tomatoes (3 kg);
sweet pepper (5 pcs);
garlic (4 cloves);
fresh hot pepper (1-2 pieces per person);
vegetable oil (100 ml);
vinegar 9% (100 ml);
sugar (6-8 tsp);
salt (5-6 tsp).

Wash the tomatoes and cut them into several pieces, remove the seeds from the peppers, and also chop them coarsely. Pass the tomatoes and peppers through a meat grinder and pour into a saucepan.
Peel the zucchini and cut into tongue-shaped slices.
Separate the seeds from the hot pepper, chop it and garlic.
Bring the tomatoes and bell peppers to a boil, then place the zucchini in a saucepan, add butter, salt, sugar and cook for half an hour. Then add vinegar, garlic, hot pepper to the mixture and cook for another 5 minutes.
Wash the jars thoroughly with baking soda and sterilize them, place the hot, spicy snack into the jars and seal them with sterilized lids.

Adjika from zucchini for the winter with apples

Adjika from zucchini

Another spicy snack that you can safely take to a picnic in winter - as a barbecue sauce, it will perfectly replace any store-bought product.

Ingredients:

zucchini (5 kg);
sweet red pepper (1 kg);
hot pepper (15-20 small pods);
garlic (200 g);
apples (1 kg);
carrots (1 kg);
vegetable oil (500 ml);
vinegar 9% (200 ml);
sugar (200 g);
salt (5 tbsp).

Therefore, all vegetables and fruits must be prepared in size so that it is convenient to pass them through a meat grinder.
Cut the carrots and bell peppers into strips, core the apples and divide them into slices, cut the zucchini into pieces. Peel the garlic and prepare the hot pepper.
Zucchini, carrots, sweet and hot peppers, garlic, apples, mince. Place the mixture in a cooking pan, add salt, sugar, and vegetable oil. Stir, cover with a lid, put on the stove, bring the contents of the pan to a boil, reduce the heat to low and leave to simmer for 30 minutes.
Then add vinegar, stir and cook for another 5 minutes.
When hot, place into sterile jars, roll up with sterilized lids, turn the jars over and wrap until completely cool. Adjika can be stored at room temperature, but in a place inaccessible to daylight.

Korean zucchini

Ingredients:

zucchini (2 kg);
carrots (1 kg);
onions (0.5 kg);
sugar (1 cup);
vegetable oil (1 cup);
vinegar 9% (1 glass);
salt (2 tbsp);
coriander (1 tbsp);
black pepper (1 tsp;)
cloves (1 tsp);
cardamom (1 tsp).

Grate the carrots using a Korean carrot grater. Peel the zucchini, remove the soft part with seeds and grate as well. Cut the onion into thin half rings. Combine carrots, zucchini and onion in a large bowl.
Prepare the marinade. To do this, mix salt, sugar, spices and vinegar in a separate bowl. Then add vegetable oil and marinade to the bowl with vegetables, mix thoroughly, cover the bowl with a lid or cling film and place in the refrigerator for at least 2 hours.
During this time, sterilize jars and lids using any available method. When the aroma of Korean-style zucchini spreads throughout the house, place the salad in sterile jars, lay a cotton napkin on the bottom of a wide pan, place the jars in it, pour water over their hangers, cover with lids and put on fire.
Sterilize half-liter jars for 15-20 minutes from the moment the water boils, and 25-30 minutes for liter jars. At the end of the operation, roll up the jars, put them on the lids, wrap them in a blanket and, after completely cooling, store them in a cellar or pantry.
To prepare this salad, you can use a ready-made mixture for Korean carrots and keep in mind that it already contains salt and sugar. But it’s better to mix the ingredients yourself, as this allows you to experiment with the composition of spices.

Spicy zucchini with garlic and carrots

Spicy zucchini

This snack is very easy to make and at the same time gives an amazing taste effect. Fragrant, crispy zucchini will certainly not leave anyone indifferent.

Ingredients:

zucchini per 1 kg;
medium-sized carrots (2-3 pieces);
garlic (10-12 large cloves);
salt (1 tbsp);
sugar (2 tablespoons with a large slide);
vegetable oil (0.5 tbsp);
vinegar 9% (2 tbsp);
water (270 ml).

Wash the zucchini, peel, remove the core and seeds, cut into large cubes 1.5-2 centimeters in size.
Pour water into the pan where the preserves will be cooked, add salt, sugar, vegetable oil and vinegar. Place the pan on the fire, bring the marinade to a boil, then place the zucchini in it. Stir and after boiling again, cover the pan with a lid, reduce heat to low and simmer for 10 minutes.
During this time, wash and peel the carrots, cut them into strips or grate them on a coarse grater, and pass the garlic through a garlic press.
Place the garlic and carrots in the pan, cook for another 5 minutes, then place the snack in sterilized jars.
Place the jars with the snack in a wide saucepan on a cotton napkin, cover with sterile lids, pour water up to the hangers of the jars, bring the water to a boil, and sterilize for 10 minutes.
Take out the jars, roll them up, turn them upside down and wrap them until they cool completely. The snack, which can be stored in any dark place, is ready.

Squash caviar just like in the store

Squash Cavier

Not a single decent list of zucchini-based recipes can be imagined without a recipe for zucchini caviar. There are quite a lot of them, they differ both in the composition of the components and in the manufacturing technology. Here is a recipe that closely resembles the taste of store-bought squash caviar.

Ingredients:

zucchini (1 kg);
carrots (150 g);
onions (200 g);
garlic (2 cloves);
tomato paste (2 tbsp);
refined vegetable oil (for frying);
bay leaf (1 pc.);
salt (to taste);
pepper (to taste);
dried herbs (dill, parsley, basil, oregano to taste).

Peel the zucchini, cut into small cubes, fry in hot oil until golden brown. To prevent the zucchini from burning, you need to stir it constantly.
After the zucchini is fried, they must be placed in a cauldron. Then separately fry finely chopped onion and grated carrots and add them to the cauldron.
Put tomato paste, garlic, salt, spices there, pour in about 150 grams. boiled water and start simmering over low heat, remembering to stir constantly.
Simmer for at least an hour and watch the liquid. If it boils away, then it is necessary to add water but so that the caviar is not too liquid
Then beat the caviar in a food processor, leave some for eating in freshly prepared form, and place the intended amount for preparations for the winter back in the cauldron. Boil over low heat for another 20-25 minutes, place in sterile jars, which, together with the contents, must be sterilized for an hour. Then roll up the jars.
This technology allows you to store squash caviar without adding vinegar, which significantly improves its taste.

We continue the topic of winter preparations. It's harvest time, and in addition to basic daily vegetable dishes, many are busy preserving. Every housewife, of course, has recipes for this in her arsenal.

But the same thing gets boring from year to year, you want something new, unusual, maybe even not familiar. I hasten to tell you how to prepare zucchini salads. All recipes are simple in their own way, but with their own twist.

An appetizing, bright appetizer will not just be an addition to meat or even fish dishes; salads can be eaten as a completely independent dish. IN winter evenings after working day When you don’t have the energy to cook, canning will help out. And for any holiday, zucchini salads will go with a bang.

Winter zucchini salad with curry

Curry seasoning will add an interesting taste to the salad. The appetizer will resemble Uncle Bens sauce; those who have tried it will understand.

We will need:

Zucchini - 1 kg
Tomatoes – 500 g
Bell pepper – 350 g
Carrots – 300 g
Tomato paste - 150 g
Vegetable oil – 125 ml
Salt - 2 tbsp. spoons
Sugar - 100 g
Vinegar 9% – 30 ml
Water – 400 ml
Curry - 1 teaspoon

Cooking steps:

Pour water into the container where the workpiece will be prepared. Add vegetable oil, tomato paste, sugar and salt to it. Everything needs to be mixed very thoroughly, then put the container on the stove. The heating temperature should be moderate, wait until it boils

Wash, peel and chop the vegetables. Sweet pepper in strips, onion in half rings, carrots on a medium grater. Place the vegetables in a container when the tomato sauce boils. Cover with a lid and simmer over low heat for a quarter of an hour.

Peel the zucchini and remove the seeds if the fruits are large. Cut into medium sized cubes. Add to steamed vegetables

Also chop the tomatoes into cubes and place them in a container 15 minutes after adding the zucchini. Continue simmering, stirring occasionally, for another 15 minutes.

When the vegetables become soft, pour in the vinegar and add the curry seasoning. Mix and leave to stand, 10 minutes is enough

Rinse the jars thoroughly and sterilize. Place the salad in warm and dry jars to the brim, then close tightly with lids, which must be doused with boiling water beforehand.

Turn the blanks upside down and wrap them in a warm cloth. It is advisable for them to stand in this state for several days. And only then can you put them away with the rest of your preparations in the pantry or cellar.

Delicious, long-lasting preparations for the winter!

A simple recipe for zucchini salad with vegetables

Minimum expenditure of effort, and as a result delicious salad ik. If you haven’t dealt with blanks before, then this recipe will definitely come in handy for you. Everything will definitely work out, you just need to get down to business as soon as possible.

We will need:

Zucchini - 3 kg
Bell pepper – 1 kg
Tomatoes – 1 kg
Onion – 500 g
Vegetable oil – 200 mg
Sugar - 200 g
Salt - 80 g
Vinegar 9% – 100 g

Cooking steps:

Wash the zucchini thoroughly under running water and dry. If the fruits are not overripe, then it is not necessary to peel and remove the seeds. Cut the fruit into medium-sized cubes

Peel the onion and cut into thin half rings

Grind bell pepper into strips

Pass the tomatoes through a meat grinder or chop with a blender. Place all the vegetables in a bowl or pan with thick walls, mix

Place the container on the fire, add vegetable oil, sugar, salt, stir. It’s better to simmer under a closed lid for half an hour, maybe a little more, until the vegetables are ready. The mixture needs to be stirred periodically. 7-9 minutes before readiness, pour in vinegar

Fill the jars prepared in advance with the finished snack, up to the neck. Roll up with metal lids

Place the salad in jars on the floor with the lids down and cover with something warm. After complete cooling, you can put them away in the place where they will be stored.

Eat with pleasure and treat your friends!

Delicious zucchini and carrot salad

Only young zucchini fruits are suitable for such a snack. This way the salad will look aesthetically pleasing not only in a jar, but also on a plate. It’s very convenient to cut thin circles using a shredder, it’s simple, and most importantly, quick.

Ingredients:

Zucchini - 1,250 g
Carrots – 130 g
Garlic - 1/2 head
Salt - 1.5 tbsp. spoons
Sugar - 50 g
Black peppercorns - to taste
Ground black pepper - to taste
Bay leaf - 2 pcs
Vinegar 9% – 80 ml
Dill - bunch
Vegetable oil - 100 ml

Cooking steps:

Thoroughly washed fruits, first cut into thin circles, then divide them into quarters. Place everything in a deep, thick-walled saucepan.

Remove from carrots upper layer, grate on a grater with large holes. Send to zucchini

Then add spices to the pan: peppercorns, bay leaves, and you can also chop and add a dill umbrella, but this is at your discretion

Add salt and sugar

Chop the peeled garlic cloves through a garlic press or simply chop them very finely with a knife. Chop a bunch of dill with a knife, add everything to the vegetables

Pour in vinegar and mix. Leave for an hour and a half, the vegetables should release their juice

Place the pan with the future salad on the stove, pour in vegetable oil. At low heat, wait for the contents to boil. Then, stirring occasionally, simmer for about 20 minutes.

Fill sterilized jars with the snack, close tightly or roll up the lids. After this, turn the jars of salad over and cover. Once they have completely cooled to room temperature, you can rearrange them.

Good luck and delicious winter snacks to you!

Fragrant zucchini and cucumber salad

Zucchini is a vegetable that can easily be combined with any other types of vegetables and will be delicious without a doubt. Cucumbers are perfect in this regard. The result is a bright, savory appetizer that everyone will enjoy.

We will need:

Zucchini - 1 kg
Cucumbers – 1 kg
Tomatoes – 200 g
Carrots – 100 g
Parsley - bunch
Vegetable oil - 5 tbsp. spoons
Sugar - 2/3 cup
Vinegar 9% - 4 tbsp. spoons
Garlic - head
Tomato paste - 50 g
Salt - 1 tbsp. spoon
Black pepper - to taste

Cooking steps:

Remove the skin from the zucchini and chop into medium-thick quarters

You need to do the same with cucumbers. Remove the peel and cut similarly

A little smaller in size pieces, cut tomatoes

Chop the peeled carrots into medium-sized cubes

Place all the prepared vegetables in one bowl. Add tomato paste, salt, sugar, peeled garlic cloves, if you have large ones, you can cut them in half. Pour in vegetable oil, mix well and put on fire

As soon as juice forms from the vegetables, wait until the mixture begins to boil. Then cover the dish with a lid and reduce the heat to low. Cook for 35-40 minutes

It’s time to add vinegar and a finely chopped bunch of parsley to the almost finished appetizer, stir. Leave on the fire for about 10 minutes more

Place the salad in jars, roll them up and turn them over as shown in the photo until they cool completely.

Bon appetit and have a great day!

Zucchini salad: finger lickin' good

The snack will have a slight sweetness, and then a slightly spicy aftertaste. Our family likes to eat such zucchini as a separate dish, try it too.

We will need:

Zucchini - 2 kg
Apple - 1 pc.
Bell pepper - 1 piece
Chili pepper - 1 pc.
Onion - 1 piece
Carrots - 1 pc.
Garlic - 3-4 cloves
Tomato juice – 500 ml
Sugar - 4 tbsp. spoons
Salt - 1 teaspoon
Apple cider vinegar – 100 ml
Vegetable oil - 100 ml

Cooking steps:

Wash the zucchini thoroughly and remove the skin. Cut small pieces into quarters; if the seeds are hard, they also need to be cut off. Place in a deep container

Peel the remaining vegetables: onions, carrots, peppers, rinse under running water. Cut into medium pieces for later grinding in a blender bowl

After grinding to puree, add salt and sugar. Pour in vegetable oil, vinegar, mix again

Transfer the resulting mass to a saucepan or saucepan, pour tomato juice and place on the stove. With moderate heat, wait until the contents boil. Stirring occasionally, cook for 20 minutes with the lid closed. 5 minutes before readiness, add chopped garlic

Pour the sauce over the zucchini, then simmer for 20-30 minutes until softened.

Fill clean, sterilized jars with the snack and close tightly with lids.

Store the workpieces in a cool place. Bon appetite!

Video recipe for zucchini salad for the winter

Delicious preparations to you!

The recipes presented in this article are all time-tested. Cook it yourself, share with friends and acquaintances. Spice up your menu with amazing vegetable appetizers. I wish you success in this matter!

Hello, dear readers! We recently discussed. If after this you have a rich harvest of zucchini, then I suggest you prepare interesting preparations for the winter.

Right now, during the active harvest, you need to take care of the supply of vitamins for the winter. In the form of a salad, vegetables will perfectly retain their useful composition and will delight you with its taste. After all, as a rule, in the summer we don’t want to eat fresh vegetables and fruits as much as in the winter. Therefore, to prevent a green longing for the sun on snowy days, prepare a piece of it right in a jar.

Zucchini is a unique vegetable. Despite its delicate taste, it is low in calories, which will be especially appreciated by lovers of healthy eating. It is used to prepare stews, gravies, cutlets, dumplings and even bake cakes! And zucchini salad is one of the most favorite dishes on the table!

Making zucchini preparations is a pleasure. All ingredients can be plucked from the garden and put to use immediately. Even in the absence of your own harvest, vegetables are available in any store during the summer season. I cook such salads not only for the winter. My family loves them so much that they have to cook them for the table. Otherwise, my sealed jars will be attacked before the first frost.

Today I will introduce you to my favorite recipes vegetable salads from zucchini for the winter. They turn out incredibly tasty, and are prepared in just a few minutes. Try it too!

Delicious zucchini salad with carrots and ketchup - you'll lick your fingers

This very tasty and beautiful dish is prepared very easily and quickly. And it just flies off the table with lightning speed. The main thing is to take young zucchini for this recipe so that its circles look more beautiful in jars. If you use an older vegetable, you will have to cut it into half rings or quarters. This, of course, will not affect the taste.

Ingredients:

One and a half kilograms of young zucchini;
2 medium carrots;
4 cloves of garlic;
2 full tablespoons of granulated sugar;
1 tablespoon without a heap of coarse salt;
100 grams of vegetable oil;
300 grams of spicy ketchup (1 package);
50 grams of 9% vinegar;
1 chili pepper;
Krasnodar sauce - 250 grams.

Cooking steps:

As I already said, it is better to take young zucchini, with thin skin and unformed seeds. I like to top this salad with whole rings. It's very beautiful and tasty!

1.Cut the zucchini into rings.

2. Pass the carrots through the Korean carrot attachment. You can also use a grater or food processor. If you don’t have any of this at hand, you can cut the carrots into strips using a knife.

3. Place prepared vegetables in a cooking vessel and add sauce, ketchup and oil. Salt, add sugar.

4. Hot peppers remove seeds and grind in a blender. You can simply chop it finely with a knife. Send this “zest” to other products.

5. Mix the resulting union and place on the stove. Bring to a boil and then simmer for half an hour. A couple of minutes before readiness, add vinegar and garlic passed through a press.

As soon as you remove the pan from the stove, pour its contents into jars.

It is very important that the jars are heat treated immediately before bottling. Otherwise, the snack will not be stored for long and the lids will swell within a few days. The dish will then be unsuitable for eating.

After cooling, remove the finished jars to a cool room.

The appetizer turns out very tasty, aromatic, with a spicy spiciness. Eating it is a pleasure!

Korean zucchini for the winter. Very tasty recipe

Korean-style vegetables have long been loved by all of us. And this is not surprising, because eating them is very tasty and healthy. Have you ever tried Korean zucchini? Try it now. This storehouse of vitamins will heal your soul on winter and snowy evenings, reminding you of a sunny and delicious summer!

Ingredients:

1 kilogram of peeled carrots;
half a kilo of onions;
2 kilograms of zucchini;
1 cup of sugar;
1 glass of vinegar (9%);
1 glass of vegetable oil;
1 pack of Korean carrot spices.

Cooking steps:

To do this, you will need a special Korean vegetable grater.

1.Pass the carrots through this grater.

2. Do the same with the zucchini.

It is better to use zucchini young, without seeds. In this case, you don’t even need to remove the skin. If the zucchini has already outgrown, then it needs to be cleaned and freed from seeds. It must be weighed in this state.

3. Cut the onion into half rings. To prevent it from “biting” when cutting, place the peeled onion halves in the freezer for 15 minutes. You can also place it in ice water for half an hour.

4. In order for the seasonings to be distributed faster in the salad, it is better to initially mix them in a separate bowl. That's what we'll do. Then pour vinegar into the bowl with them and stir well. We prepared a pickling brine.

5. Vegetables also need to be combined in a deep bowl and mixed together with your hands.

6. Pour the marinade over the vegetables and mix evenly. Do this carefully so as not to break their thin strips.

7. Cover the bowl with the salad with cling film and put it in a cool place. Better in the refrigerator. Wait 2 hours. Now you can see that the vegetables have already become friends with the marinade, settled in size and changed in appearance. In addition, juice was released.

While infusing in the refrigerator, the salad needs to be stirred 2-3 times so that it marinates evenly.

Now the salad is ready to be transferred to jars.

8. First, I place the vegetables in sterilized jars, and then fill each with an equal amount of the reserved marinade.

What doesn't fit into jars will complement today's dinner. The appetizer is completely ready to eat! Bon appetit!

Delicious zucchini appetizer “Mother-in-law’s tongue”

We will prepare the famous and beloved “Mother-in-law’s tongue” right now. This is what this snack is called because of its sharpness, like the tongue of an annoying relative. Even those who don’t like spicy foods enjoy eating this delicacy. After all, the “fiery” quality of a dish can always be adjusted with the amount of hot pepper.

Ingredients:

For preparation you will need:

3 kilograms of young zucchini;
2 fresh chili peppers;
3 large carrots;
a slightly incomplete glass of vegetable oil;
a glass of peeled garlic cloves;
100 grams of vinegar;
a glass of granulated sugar;
2 tablespoons of coarse salt;
half a liter of tomato juice.

Preparation:

First, let's prepare the vegetables.

1.Fry grated carrots in oil. This should be done immediately in the container in which you are going to cook the entire salad.

2. While the carrots are browning, you need to chop the zucchini. They need to be cleaned. If necessary, remove seeds. Young zucchini does not need to be peeled or the seeds removed. At your request. I first cut large fruits into rings and then in half.

3. Separately mince the chili and garlic and set aside.

4. Pour juice into carrots, add salt and granulated sugar. Stir until evenly distributed and wait until it boils. Then add the missing chili and zucchini. Simmer on low for 45 minutes.

5. A couple of minutes before removing from the stove, add garlic and vinegar. Mix.

6. Distribute the salad among the prepared jars and turn it upside down. Wrap in a warm blanket and leave overnight.

7. In the morning, the jars are ready to be transferred to the cellar.

Dealing with zucchini and making preparations is a pleasure. It is not picky in processing and cooks very quickly. And we can talk about the benefits and taste forever. This vegetable grows on a large and prolific bush. Having planted several of these bushes, summer residents collect a huge amount of harvest and begin to think what to do with it?! Of course, winter salads!

What preparations from this vegetable do you have in your arsenal? Share your experience in the comments! See you again!

Video - Insanely delicious zucchini salad

The most popular vegetable for preparations after cucumbers and tomatoes is, of course, zucchini. From young fruits you can get an excellent snack that will be aromatic, tender, and incredibly tasty.

To be honest, I have never made such preparations before. But after trying it with friends, I realized how much I had lost. In general, if you are one of the people like me, let's get better quickly.

The cooking process is quite simple, even enjoyable. I tried to select recipes so that everyone could choose their own taste preferences. Take recipes from blanks into your piggy banks.

Pickled zucchini for the winter

Delicious crispy pickled zucchini prepared according to this recipe will decorate any table. Preservation will not require much effort from you. The recipe is for a couple of liter jars.

Ingredients:

Zucchini - 1.4 kg
Garlic - 4-6 pcs.
Dill - 4 sprigs
Coriander grains - 1 teaspoon
Black pepper - 4-6 pcs
Allspice – 4-6 pcs.
Bay leaf - 4 pcs
Salt - 1.5 tbsp. spoons
Sugar - 1/2 cup
Vinegar 9% – 120 ml
Water - 1 l

Cooking steps:

1. Wash the vegetables cold water. Cut into circles about a centimeter wide.

2. Sterilize the jars, place a couple of cloves of garlic and sprigs of dill on the bottom. Add pre-scalded coriander seeds.

3. For the marinade, mix water with salt and sugar in a bowl. Add black and allspice peas, bay leaves. Bring the liquid to a boil, then pour in the vinegar.

4. Dip the zucchini mugs into the boiling brine until they are completely covered. Otherwise, lower them in sections. After boiling, simmer on the stove over low heat for about 7-8 minutes.

5. Then transfer to jars, fill them with the brine in which they were boiled and immediately roll them up.

6. Turn the jars upside down and cover with a warm cloth. Leave for a day, after which they can be stored at room temperature.

Good luck with your preparation and good mood to you!

Zucchini in tomatoes for the winter

Every housewife strives to cook during the harvest season. different kinds blanks Zucchini in tomato sauce is an appetizer that tastes amazing and looks elegant. The recipe is simple in terms of complexity, let’s get started quickly.

Ingredients:

Zucchini - 2.5 kg
Tomato sauce – 0.5 l
Sugar - 1 glass
Vinegar 9% – 100 ml
Garlic - head
Salt - to taste
Black pepper – 25 pcs.
Vegetable oil - 200 ml

Cooking steps:

1. Wash the jars with a cleaning agent, then carry out the sterilization procedure. This can be done by holding the jars in the oven, over burning steam, or in the microwave.

2. Wash the zucchini thoroughly and dry with a towel. Then cut them into medium-sized circles; if you get large fruits, you can cut them into fairly large cubes. If their peel is too thick, it needs to be removed; there is no need to cut off the skin from young fruits.

3. Arm yourself with a large saucepan or other container that can be placed on the stove. Fill it up tomato sauce, and add vegetable oil, salt, sugar, peppercorns to it. Mix everything well. Peel the garlic cloves, chop them with a knife and add to the sauce. On low heat on the stove, wait for it to boil.

4. Then transfer the chopped zucchini into a saucepan and pour in the vinegar. Once the contents boil, cook for another 30 minutes.

5. While still hot, place them in jars, pour sauce from the container and roll up the lids. Turn the jars over, wrap them in a warm blanket, and leave them for several days. And then you can safely lower the blanks into the cellar or put them in the pantry.

After a month, the snack is ready to eat. Bon appetit!

Fried zucchini for the winter

An excellent appetizer made from fried zucchini. When the time for fresh vegetables from the garden is over, you can open the jar and enjoy it with the whole family. delicious zucchini In oil. The main condition for executing the recipe is the choice of young fruits with unformed seeds.

Ingredients:

Zucchini - 2 kg
Garlic – 200 g
Parsley - bunch
Vinegar 9% - 2 teaspoons
Salt - 100 g
Vegetable oil - 500-600 g

Cooking steps:

1. Wash the fruits thoroughly and dry. Remove the skin from the zucchini and cut into small circles. If they are young, it is not necessary to remove the skin, and you can also leave the seeds in place.

2. The mugs must be placed in a basin in layers, sprinkling each with salt. Leave the basin on the table for 2-3 hours, then drain the resulting juice from it. There is no need to rinse them.

3. Frying pan with vegetable oil heat it properly, then lay out the first portion of circles for frying. Fry on both sides until golden brown. Then transfer them to a large platter. So fry all the circles.

4. Wash the jars and sterilize them. Wash the greens and chop not too finely. Place a small amount of chopped parsley in the bottom of the jars and pour half a teaspoon of vinegar into each.

Give preference to small 500 gram jars.

5. Peel the garlic, chop finely with a knife or pass through a press. Start filling the jars with fried mugs, topping each layer with chopped parsley and chopped garlic.

6. Fill the jars to the brim in this way, as tightly as possible. The free space that remains must be filled with vegetable oil.

7. Cover the jars with lids and place in boiling water for half an hour to sterilize. Then screw tightly or roll up the lids.

8. Place the jars upside down and wrap them in a warm cloth or blanket. Leave until completely cooled, usually a day is enough, if they stand longer, it’s okay.

You can store the snack either in a cool place or in the pantry at room temperature. Good luck and patience in this matter!

Pickled zucchini recipe

Tender, tasty and juicy zucchini will be an excellent addition to various dishes. They must be chosen young, not yet outgrown. Our family eats them as a light side dish for meat. Recipe for a couple of liter jars.

Ingredients:

Zucchini - 2 kg
Garlic - head
Dill umbrellas – 2 pcs.
Water - 1 l
Vinegar 9% – 150 ml
Sugar - 100 g
Salt - 2 tbsp. spoons
Bay leaf - 2 pcs
Allspice - to taste

Cooking steps:

1. Wash young vegetables and dry with a towel. Remove the skin (you don’t have to do this for young ones) and cut into medium-sized cubes. If seeds fall out, they must be removed.

2. For the marinade, fill the pan with water and place on the stove. Before boiling, add salt, sugar, bay leaves and allspice. Stir until dry ingredients are dissolved. After boiling, pour in the vinegar and reduce the heat on the stove to low.

3. Next, place the fruit cubes into the boiled marinade. Cover the pan with a lid and cook over low heat for 5-8 minutes.

4. In jars that must first be washed and sterilized, place a few cloves of peeled garlic, along with an umbrella of dill.

5. Fill the jars with zucchini and add hot marinade.

6. Close the lids tightly or roll up the jars. Then turn them over as in the photo. Cover with something warm and leave until completely cool.

That's all, the appetizer is ready. Have a nice day!

Korean-style pickled zucchini for the winter

This savory appetizer is surprisingly quick and easy to prepare. You don't need any special skills. This preparation is perfectly stored all winter, but it will require a cool place.

Ingredients:

Zucchini - 1.5 kg
Onion - 1 piece
Salt - 1 tbsp. spoon
Apple cider vinegar – 400 ml
Sugar - 100 g
Celery seeds - 1-2 teaspoons
Dill seeds - 1-2 teaspoons
Mustard seeds - 1 teaspoon
Turmeric - 1/4 teaspoon

Cooking steps:

1. Cut the washed, dried zucchini into medium-thick slices. Remove the husks from the onion, grate into thin rings, or chop with a knife.

2. Place vegetables in a deep bowl, add salt, stir.

3. Add ice cubes to the bowl, just a little is needed. This is so that the zucchini absorbs the salt better, and also makes the finished snack crispy. Leave it in this state for a couple of hours on the table.

4. It's time to start preparing the marinade. Pour vinegar into a saucepan or small saucepan. Add mustard seeds, celery, dill and turmeric. Stirring thoroughly, wait until the contents of the container boil. Then remove from heat and let the marinade cool.

5. After the time has passed, place the vegetables in a colander to remove all the liquid from them.

6. Prepare the jars in advance by washing them and carrying out the sterilization procedure. Place the zucchini and onions in them, then fill them with warm marinade to the brim. After this, the jars can be tightly closed.

Store the snack in the refrigerator or a fairly cool place. Bon appetit!