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How to make a winter salad from zucchini. Zucchini salads for the winter - delicious recipes "You'll lick your fingers"

Zucchini is a very profitable product with a huge number of beneficial properties. This pumpkin plant has many vitamins and minerals that are so necessary for our body. Many people underestimate zucchini and do not use it at all, but in vain: with the addition of other ingredients you can prepare unusually tasty dishes.

With the onset of the season of ripe zucchini, what can be done with them: they are stewed, stuffed, fried, added to soups, salads, or served as a casserole. If in the summer we get everything we need, then with the advent of cold weather things are different. In order to please your family with delicacies at any time of the year, in the summer you need to prepare a zucchini salad for the winter. Also, pickled zucchini salad does not lose all its beneficial properties.

Usually, the taste of the finished dish depends on how to prepare zucchini salad for the winter. Various seasonings and other components allow you to achieve any taste - sour, spicy, salty or sweet. To preserve zucchini, first prepare a marinade, to which ordinary vinegar, sunflower or olive oil, sugar, salt, as well as garlic and dill are added for flavor. For the salad, chop onions and carrots along with zucchini, mix them well, pour in the prepared marinade and place on the stove.

The zucchini salad should boil a little - about 15 minutes, after which it will be ready. Before you roll zucchini into jars, you need to sterilize them. Upon completion of the procedure, the already rolled up cans are turned upside down and wrapped in a blanket, after which they are allowed to cool for about a day.

In most recipes, the zucchini peel is not removed, so for culinary purposes, young fruits without damage are used, in which the skin is still quite soft. Note: the peel contains most of the vitamin C.

How to prepare zucchini salad for the winter - 15 varieties

The good thing about zucchini salads is that they can be combined with almost any vegetable. Preservation with the addition of tomatoes and peppers is an excellent option as a side dish. Zucchini can be cut into strips, slices or cubes; the latter option was used in our recipe.

Ingredients:

Peeled zucchini - 3 kg.
Tomatoes - 1.5 kg.
Sweet pepper - 3 pcs.
Salt - 4 tbsp. l.
Sugar - 1 glass.
Vegetable oil - 0.5 cups.
Vinegar 9% - 4-5 tbsp. l.
Garlic - 100 g.
Ground black pepper - to taste.

Preparation:

The first stage consists of cutting the zucchini into cubes, which kitchen assistants - multi-cutters, food processors, meat grinders, etc. - do an excellent job of in a matter of seconds. Next, you need to wash the peppers, after which they are cleared of seeds and again cut into cubes, like zucchini.

One and a half kilograms of tomatoes need to be crushed to a liquid consistency. If the presence of tomato skin is unacceptable, the mass is passed through a sieve. To speed up the process of draining the tomato pulp, stir it gently. You also need to prepare the garlic - peel the cloves and then grate them on a fine grater or use a blender.

The second stage is to prepare the jars for preservation. The dishes are sterilized or washed in the dishwasher at high temperatures. You should also take care of the lids - fill them with water and boil.

The third stage is the preparation of preservation. Pour chopped garlic into the tomato pulp, then place the pan on the stove and bring to a boil. During the cooking process, salt and sugar are added there.

While the tomato sauce is cooking, add all the chopped zucchini and peppers. After boiling, vegetable oil and table vinegar are poured into the pan, and the salad is left to cook for 40 minutes. Upon completion of cooking, add ground black pepper and mix everything well. The salad is placed in clean jars, rolled up and placed with the lid down.

A wonderful vegetable stew that will remind you of the taste of summer in cold weather.

Ingredients:

Zucchini - 2 kg.
Eggplants - 2 kg.
Bell pepper - 1 kg.
Tomatoes - 1 kg.
Onions - 1 kg.
Carrots - 1 kg.
Salt - 50 g.
Table vinegar - 100 ml.
Sugar - 200 g.
Vegetable oil 0.5 l.

Preparation:

All chopped vegetables are placed in a pan and mixed with butter, salt and sugar. Simmer over low heat for half an hour, after which vinegar is added, vegetables continue to simmer for 10 minutes. That's all - the stew is ready, all that remains is to put it in sterile jars.

It is better not to use large zucchini, as they are inferior in taste to young ones. After removing the loose middle, the remaining part of the zucchini will be rougher than that of a young fruit.

A delicious and healthy recipe for winter squash salad with onions and carrots. It is easy to prepare and will be a good addition to the dinner table.

Ingredients:

Zucchini - 3 kg.
Onions - 1.5 kg.
Carrots - 1.5 kg.
Salt - 3 tbsp. l.
Sugar - 3 tbsp. l.
Table vinegar - 3 tbsp. l.
Ground black pepper - 1 tbsp. l.

Preparation:

Zucchini needs to be washed, peeled and cut into large cubes. The onion is also peeled and cut into smaller cubes. Next, grate the carrots on a coarse grater.

You need to prepare a container for frying vegetables by pouring a glass of sunflower oil into it and putting it on the fire. The onion is placed first and does not fry too much; it is enough to simmer for about 10 minutes. Then carrots are added to the onions, which are also stewed for 10 minutes. During the cooking process, all ingredients are thoroughly mixed. Zucchini is laid out last and the vegetables are stewed for 10-15 minutes.

It is necessary to add the specified amount of salt, sugar and vinegar. The vegetable mass is mixed and left on low heat for an hour. Upon completion of cooking, you can add ground pepper, after which the salad is rolled into jars.

A very tasty and unusual solution with the addition of spicy ketchup. The recipe is not at all complicated, but the end result is an original salad.

Ingredients:

Zucchini - 5 kg.
Herbs for preservation.
Garlic - 1 goal.
Water - 1.5 l.
Sugar - 1 glass.
Salt - 2 tbsp. l.
Table vinegar - 250 ml.
Chili ketchup - 250 ml.

Preparation:

Herbs for preservation are placed in sterilized jars - cherry leaves, currants, dill along with garlic. Zucchini cut into rings are placed next. The remaining ingredients - ketchup, salt, sugar, vinegar and water - are mixed and brought to a boil. The prepared marinade is poured into the jars.

The sterilization process occurs as follows: jars with zucchini are covered with sterile lids and placed in a large saucepan. Warm water is poured up to the hangers of the cans, which needs to be boiled for up to 10 minutes. for small cans and up to 30 min. for big ones.

An original winter salad, also called “Fire Tongues”. Already from the name it becomes clear that zucchini marinated according to this recipe will appeal to spicy lovers.

Ingredients:

Zucchini (zucchini) - 3 kg.
Bell pepper - 5 pcs.
Tomatoes - 1.5 kg.
Hot red pepper - 1 pc. (or 2 small ones).
Garlic - 100 g.
Vegetable oil - 250 g.
Salt - 1 tbsp. l.
Sugar - 1 glass.
Table vinegar - 2 tbsp. l.

Preparation:

Peeled bell peppers along with hot peppers are cut into large pieces for subsequent grinding in a meat grinder. The prepared peppers, together with the tomatoes cut in half, are passed through a meat grinder with large holes at the outlet.

The resulting puree is placed on the stove and brought to a boil. At this time, the zucchini is prepared: it is cut in half to remove the seeds. If the zucchini is young, you don’t have to remove the seeds - they are soft enough and will not spoil the salad.

The zucchini, cut lengthwise, is cut crosswise in the middle, resulting in four parts. Next, each part is again cut along the fruit, and the resulting elongated pieces are cut crosswise into thin plates, which in their shape resemble mother-in-law’s tongue.

Add zucchini, sugar, butter and salt to a saucepan with the boiled mixture, mix everything and boil for half an hour. Garlic and vinegar passed through a press are added at the very end, after which the mixture is cooked for another 7 minutes.

Fans of fried zucchini will also be able to enjoy the taste of their favorite dish. And with fragrant garlic - you'll lick your fingers!

Ingredients:

Zucchini - 1 kg.
Garlic - 1 head.
Vegetable oil - 100 g.
Parsley - 5 pcs.
Dill - 5 pcs.
Salt - 1 tsp.
Vinegar 9% - 2 tbsp. l.

Preparation:

The zucchini cut into slices is salted and left for 15 minutes, after which they are fried in oil in a preheated frying pan. The appearance of a golden crust indicates the readiness of the zucchini. While the frying process is in progress, you can chop the herbs and garlic.

Vegetable oil is boiled in a separate bowl and cooled. The greens are placed in the jars and the prepared oil is poured. Place the zucchini so that the oil completely covers the top layer. Only then is vinegar added, after which you can roll up the lids.

If you choose zucchini of different colors, the salad will turn out not only tasty, but also bright.

A cool salad with the addition of mushrooms, for which champignons are most often used.

Ingredients:

Zucchini - 3 kg.
Mushrooms - 1 kg.
Tomatoes - 1 kg.
Dill - 1 bunch.
Parsley - 1 bunch.
Vegetable oil - 200 g.
Flour - 100 g.
Pepper - 0.5 tsp.
Salt - 2 tbsp. l.

Preparation:

The zucchini is dredged in a bowl of flour and fried in a frying pan. Mushrooms about 4 min. boil in boiling water, then cool, cut and stew for 6 minutes. It is also necessary to simmer the tomatoes and herbs (2-3 minutes), mix all the ingredients together and simmer for another 5 minutes. The finished product is rolled into jars.

A fragrant appetizer with parsley will come in handy more than ever, especially in the cold season. The recipe is not complicated and quick to prepare.

Ingredients:

Zucchini - 3 kg.
Parsley - 200 g.
Garlic - 100 g.
Vegetable oil - 0.5 l.
Sugar - ¼ cup.
Salt - 1 tbsp. l.
Vinegar 9% - 100 ml.

Preparation:

The zucchini is prepared for chopping (if the fruit is old, the peel needs to be peeled). The zucchini is carefully cut lengthwise into strips; if necessary, the seeds can be removed. Next, the strips are cut into cubes (this is a manual method; if you have a food processor, the process is much faster).

The zucchini is placed in a pan, into which sunflower oil, vinegar, salt and sugar are poured. Leave the zucchini for 20 minutes. so that they release juice. During this time, you need to finely chop the garlic and parsley.

The pan with the zucchini is placed on the fire, after boiling, chopped garlic and parsley are added. The salad is cooked for about 5 minutes, then put into jars and rolled up.

A spicy and rather unique taste awaits the marinated salad with the addition of horseradish, which is quite popular in our latitudes and valued for its medicinal properties.

Ingredients:

Zucchini - 500 g.
Horseradish in vinegar - 20 mg.
Onions - 100 g.
Tomatoes - 100 g.
Greens - to taste.

Preparation:

Cut the zucchini into strips, mix together with horseradish and let it brew for 40 minutes. Next, the remaining ingredients are added in crushed form. If you season the salad with mayonnaise, it can already be served, but to preserve it for the winter, you need to preserve it as in the previous recipe.

The salad is very easy to prepare: everyone has the ingredients used, but the result will pleasantly surprise you. Zucchini with cucumbers will be an excellent appetizer for any feast.

Ingredients:

Zucchini - 3 kg.
Cucumbers - 3 kg.
Carrots - 1 kg.
Onions - 1 kg.
Salt - 10 tsp.
Sugar - 20 tsp.
Vegetable oil - 20 tbsp. l.

Preparation:

Zucchini and carrots are passed through a coarse grater. The onion is cut into cubes, and the cucumbers are cut into strips. Everything is mixed in an enamel bowl along with sugar, salt, butter and boiled for 15 minutes. At the end of the process, the salad is completely ready.

This salad has a spicy taste and wonderful aroma. Along with a meat dish, a Korean-style zucchini salad will come in handy more than ever.

Ingredients:

Zucchini - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Garlic - 3-4 cloves.
Sugar - 1 tbsp. l.
Salt - 0.5-1 tsp.
Vinegar 9% - 2 tbsp. l.
Vegetable oil - 6 tbsp. l.
Korean seasoning - 2 tsp.
Parsley - 1 small bunch.

Preparation:

Use a special grater for Korean carrots to chop the zucchini and carrots, resulting in long thin strips. Next, finely chop the onion and parsley. All ingredients are mixed in a separate deep bowl.

Take another bowl (small) into which sugar, salt, vinegar, oil, spices and squeezed garlic are placed. All ingredients are thoroughly mixed and added to the bowl with the salad. Then you need to cover it with a lid and put it in the refrigerator for 3 hours.

This salad can already be served, but for winter consumption it must be rolled into jars and sterilized in water in the jars. Jars are sterilized for different times, depending on the volume - 15-20 minutes. half liter and 30-40 min. liter jars.

An unforgettable aroma and taste is achieved by adding a large amount of spices. Responsible choice of spices will help the salad reveal itself in a new way.

Beets are a product that everyone can find. Use in canning gives the salad an interesting taste and aroma, as well as a rich red color. In addition, beets are very healthy and have many beneficial properties.

Ingredients:

Zucchini - 4 kg.
Beets - 2 kg.
Onion - 2 kg.
Sugar - 2 tbsp.
Salt - 4 tbsp. l.
Vegetable oil - 1 cup.
Vinegar essence - 3 tbsp. l.
Cinnamon, cloves and ground black pepper - to taste.

Preparation:

First, the vegetables need to be prepared - washed and cut into cubes. All ingredients are mixed in a saucepan and cooked for about half an hour. After cooking, the salad must be put into jars and placed in the oven for 5 minutes to pasteurize.

Crispy pickled zucchini as an appetizer instantly scatters at the table. The recipe is for two half-liter jars.

Ingredients:

Zucchini - 300-400 g.
Garlic - 2-4 cloves.
Currant and cherry leaf
Dill umbrellas
Hot pepper - to taste
Water - 0.5 l.
Salt - 1 tsp.
Sugar - 2 tsp.
Table vinegar - 50 ml.
Black peppercorns - 5 pcs.
Bay leaf - 3 pcs.
Mustard seeds - 1 tsp.

Preparation:

Take a sterile jar, at the bottom of which dill, currant and cherry leaves, hot pepper and garlic (to taste) are placed. Next, the zucchini, pre-cut into slices, is placed in the jar. Everything is poured with boiling water and left for 10 minutes. Then the water needs to be drained and refilled with boiling water for 5-7 minutes.

Next, the marinade is prepared: half a liter of water is poured into a saucepan and brought to a boil, after which peppercorns, bay leaves, sugar, salt, vinegar and mustard seeds are added. That's all - the marinade is ready. It is necessary to drain the water from the jars again and pour the prepared marinade over the zucchini.

The end of summer is characterized by an abundance of vegetables, and diligent housewives prudently stock up on preserves. Assorted vegetables - a successful combination of zucchini with cucumbers, tomatoes and other vegetables that will delight you with an unexpected combination and taste.

Ingredients:

Zucchini - 400 g.
Tomatoes - 1 kg.
Cucumbers - 1 kg.
Bell pepper - 400 g.
Carrots - 1.2 kg.
Garlic - 4 teeth.
Currant leaves - up to 8 pcs.
Dill - 5 sprigs.
Parsley - 5 sprigs.
Table vinegar - 100 ml.
Water - 1 l.
Salt - 3 tbsp. l.
Sugar - 3 tbsp. l.

Preparation:

Carrots, garlic and zucchini are cut into several pieces. Greens are placed at the bottom of a clean jar, then chopped vegetables with whole tomatoes and cucumbers are placed. The jar should be filled with boiling water a couple of times and left for 20 minutes each time. The last time the water is poured into a pan, into which salt, sugar and vinegar are added for the future marinade. After boiling, the liquid is poured into a jar and rolled up.

A completely opposite option for preparing zucchini for the winter is to make it a sweet treat. Pickled zucchini is very similar to pineapple not only in shape, but also in taste. Lovers of exotic delicacies and children will definitely like Pineapples.

Ingredients:

Zucchini - 0.5 kg.
Sugar - 80 g.
Pineapple juice - 1 tbsp.
Citric acid - 0.5 tsp.

Preparation:

Clean zucchini is peeled and cut into 5-7 mm rings. The middle of the ring is removed from the seeds; it is most convenient to squeeze it out with a glass of a suitable diameter.

The next step is preparing the marinade. A glass of pineapple juice is poured into a saucepan, sugar and chopped zucchini are added there. The container is placed on the fire and boiled for 15 minutes. After preparing the “pineapples,” all that remains is to roll them into sterile jars. Bon appetit!

Spicy zucchini appetizer is a tasty and healthy dish that can be served as a side dish, as a salad, or as an appetizer with vodka. This appetizer can be prepared for the winter using the canning method, or it can be whipped up for the table.

There is always a lot of zucchini, especially in season, so you can buy them at any store. In this case, it is best to use young zucchini. This way you won't have to waste time peeling and removing seeds.

The main secret to a successful spicy appetizer with zucchini is to choose your spiciness. Not everyone likes too spicy dishes, some like only a little spiciness, some aftertaste, while others take everything from life and if the dish contains pepper, there should be a lot of it. Experiment, add various hot sauces, pepper and other spices and you will find your original and very tasty snack.

How to make a spicy zucchini appetizer - 15 varieties

To have something to treat your guests and family in winter, prepare this appetizer.

Ingredients:

Zucchini - 3 kg
Chili pepper - 2-3 pcs.
Garlic - 3 teeth.
Tomato paste - 400 ml
Sunflower oil - 200 ml
Onion - 3 pcs.
Carrots - 600 g
Vinegar 5% - 250 ml

Preparation:

First of all, let's prepare the vegetables. Clean the zucchini and cut into strips. Cut the pepper into small pieces. Cut the onion into half rings. Peel the carrots and grate them on a coarse grater. Dilute the tomato paste with drinking water, you should get about 1 liter of juice. Fry the carrots and onions in a frying pan with a little oil. Mix all ingredients in a deep saucepan. Place it on the fire and simmer the vegetables for 20 minutes. A few minutes before the end of cooking, add vinegar.

Banks must first be sterilized.

Place the snack in jars and seal.

Serve these zucchini with boiled potatoes; you won’t be able to pull away your homemade ones.

Ingredients:

Zucchini - 1 pc.
Honey - 50 ml
Garlic - 2 teeth.
Vinegar
Oil

Preparation:

Clean the zucchini and cut into thin slices. Mix honey, half a tablespoon of vinegar, chopped garlic and a spoonful of vegetable oil. Add a little salt and mix well. Pour the resulting marinade over the zucchini. Finely chop the dill and add to the zucchini. Mix well again and leave for 30 minutes.

This colorful, delicious snack can be prepared for a holiday or for every day. It is simple to prepare, but troublesome.

Ingredients:

Zucchini - 3 pcs.
Tomatoes - 3 pcs.
Cheese - 100 g
Garlic - 3 teeth.
Greenery
Mayonnaise
Eggs - 2 pcs.

Preparation:

First, let's prepare all the ingredients. Cut the cheese into slices approximately 0.5 cm thick. Cut the tomatoes into small pieces. Finely chop the greens and garlic. Cut the zucchini into slices approximately 5 mm thick. Beat the eggs with salt and pepper.

Pour the flour onto a plate and heat the oil in a frying pan. Now roll each piece of zucchini first in egg, then in flour. Fry each piece of zucchini on each side for 4-5 minutes. Place a slice of cheese and a slice of tomato on the hot zucchini, having previously greased it with mayonnaise. Sprinkle with herbs and garlic. Let's pepper it. Roll up the rolls. To prevent the rolls from falling apart, you can pin them with a toothpick.

Bon appetit.

An abundance of vegetables always decorates the table.

Ingredients:

Zucchini - 1 pc.
Onion - 1 pc.
Carrots - 1 pc.
Tomato juice - 500 ml.

Preparation:

Heat a frying pan with oil. Fry onions and carrots on it. First cut the onion into thin half rings and grate the carrots on a fine grater. Add finely chopped pepper. Then add the zucchini cut into rings. Mix well. Then pour the appetizer with tomato juice.

To prepare tomato juice, you need to peel the tomatoes and grind them using a meat grinder.

Mix the appetizer in a frying pan and add a little salt. Cover with a lid and simmer until the zucchini becomes soft.

We serve the appetizer to the table.

There is nothing easier than preparing this salad. Only two ingredients, but the taste is incredible.

Ingredients:

Zucchini - 2 pcs.
Canned white beans - 1 can
Lemon - 1 pc.
Chilli

Preparation:

Cut the zucchini into small pieces. Then blanch the zucchini in salted water for 2-3 minutes. You want the zucchini to become soft and acquire a salty taste. Grate the lemon zest using a fine grater. Squeeze the juice out of the lemon. In a salad bowl, mix beans, zucchini, juice and lemon zest. Salt and pepper, add a spoonful of ground chili pepper. Leave the lard for 30 minutes in the refrigerator, then season with oil.

Zucchini is an incredibly healthy vegetable. They can be prepared in a variety of ways. Cutlets, salads, soups and more. Let's try to prepare a snack.

Ingredients:

Zucchini - 2 pcs.
Garlic - 1 head.
Vegetable oil - 30 ml
Wine vinegar - 1 tbsp.
Honey - 50 ml

Preparation:

Peel the zucchini and cut into thin circles. Salt the pieces generously and mix well. Leave the zucchini for 30 minutes.

Meanwhile, prepare the marinade. Peel the garlic and put it through a garlic press. Mix garlic with oil, honey, vinegar. Mix everything well. Finely chop the celery and add it to the marinade.

Place the zucchini in a colander to drain excess juice. Pour the marinade over the zucchini, mix well and leave in the refrigerator for 20 minutes. You can add onions before serving.

An elementary snack for a guest on the doorstep, when there is no time, but you want to eat deliciously.

Ingredients:

Zucchini - 1 kg
Walnuts - 100 g
Parsley - 1 bunch
Garlic - 2-3 teeth.
Oil

Preparation:

Cut the zucchini into medium pieces. Fry the zucchini in a heated frying pan with a little oil. Finely chop the parsley, garlic and nuts. Mix butter, nuts, parsley and garlic. Season the fried zucchini with the resulting sauce.

Bon appetit.

A very interesting option for serving salad with zucchini. This appetizer can be canned or served immediately after preparation.

Ingredients:

Carrots - 1 pc.
Pepper - 1 pc.
Onion - 3 pcs.
Garlic - 3 teeth.
Tomatoes - 3 pcs.
Zucchini - 1 kg
Dill
Chili pepper - 1 pc.

Preparation:

Peel the carrots and grate them on a coarse grater. Cut the onion into small pieces. Remove seeds from chili peppers and cut into small pieces. Scald the tomatoes with boiling water and peel them. Cut the tomato pulp into small pieces. Finely chop the garlic. Three zucchini on a Korean grater. Peel the bell pepper from the seeds, cut off the stem and cut into small pieces.

Turn on the multicooker in frying mode for 15 minutes. Pour in vegetable oil and add chili peppers, carrots, onions, bell peppers and garlic. After the specified time, turn off the frying mode and add zucchini, tomatoes, horseradish, spices salt and pepper. Close the lid of the multicooker and turn off the sauté mode for 30 minutes. Then we transfer the appetizer into a salad bowl and serve.

This salad can be served either cold or hot, it all depends on your preferences.

Ingredients:

Zucchini - 3 pcs.
Walnuts - 100 g
Parsley
Garlic - 2 teeth.
Ground black pepper

Preparation:

Cut the zucchini into small cubes. Salt the zucchini and mix. Leave the zucchini for 30 minutes until it softens and releases its juice. Chop the walnuts, preferably with a knife. By chopping nuts with a blender, we risk losing the taste in the salad.

When the zucchini is salted, drain the excess juice and pat it dry with a paper towel. Place the zucchini in a wide-bottomed frying pan.

The zucchini must be laid out in one layer. If the size of the pan does not allow, then fry the zucchini in two stages.

Fry the zucchini for 5 minutes, then transfer to a salad bowl and mix with herbs, nuts and garlic. Salt and pepper to taste.

Bon appetit.

We all love Korean carrots. Some people use it in salads, while others serve it as a separate snack. Let's experiment with the traditional recipe and add zucchini to it. Tasty, satisfying and very healthy.

Ingredients:

Zucchini - 1 kg
Carrots - 1 pc.
Sugar - 40 g
Salt - 60 g
Coriander - 20 g
Ground red and black pepper - to taste
Vinegar - 1 tbsp. l.
Bell pepper - 1 pc.
Vegetable oil

Preparation:

Three carrots on a grater in Korean style.

In this salad, it is better to use young zucchini, where there are no seeds yet.

Cut the zucchini into half rings and add to the carrots. We clean the bell pepper from the seeds and cut off the stalk. Cut the pepper into strips and add to the vegetables.

Mix all the vegetables in a salad bowl, add salt and leave for 20 minutes so that the vegetables release juice. Meanwhile, chop the garlic.

After 20 minutes, squeeze the vegetables from the juice and add the garlic. Next add sugar, vinegar, coriander, black and red pepper. Mix everything well. Season the salad with sunflower oil.

This appetizer can be served as a side dish for meat, or can be eaten as a main course. Tasty and very healthy, it does not require much time.

Ingredients:

Eggplants - 2 pcs.
Zucchini - 2 pcs.
Ginger root - 10 g
Chili pepper - 1 pc.
Soy sauce - 100 ml
Lemon - 0.5 pcs.

Preparation:

Cut the eggplants and zucchini into cubes and fry in a wok on each side for 3 minutes. The vegetables should have a beautiful golden color. After the vegetables are fried, place them in a sieve and let the excess oil drain.

Now let's prepare the dressing. Finely chop the garlic, ginger and chili pepper. Fry in a separate pan with 3 tablespoons of olive oil. Fry the vegetables for about 3 minutes. The main purpose of frying is for the vegetables to release their juices and flavor to the oil. Mix garlic, ginger, chili, juice of half a lemon and soy sauce. Mix well, add pepper and salt if desired.

Remove the vegetables from the sieve and place them in a salad bowl, pouring hot sauce over them.

Bon appetit.

Many people think that a vegetarian diet is boring and monotonous. However, this is a misconception. There is an incredible amount of delicious, satisfying and very interesting recipes for vegetarian dishes. Take this appetizer for example.

Ingredients:

Zucchini - 3 pcs.
Carrots - 1 pc.
Young garlic - 1 bunch
Celery - 4-5 stalks
Ginger
Sesame oil
Dough - 3 sheets
Tomato paste

Preparation:

Finely chop the garlic and celery. Cut the zucchini and carrots into small cubes. Fry the carrots in sesame oil, after 3 minutes add garlic, celery, and zucchini. Mix everything well, add tomato paste, cumin and ground ginger. Mix well and simmer for 10 minutes.

We will set aside a small part of the resulting snack. Divide the rest into pieces of dough. Let's make envelopes from the dough and close the edges well. Fry the resulting envelopes in oil. The appetizer should be served with the filling set aside earlier.

Bon appetit.

A delicious vegetable snack will always decorate your table.

Ingredients:

Zucchini - 2 pcs.
Carrots - 1 pc.
Honey - 1 tsp.
Apple cider vinegar - 1 tsp.
Oil
Bell pepper 1 pc.
Dill
Parsley
Basil
Garlic

Preparation:

We clean the zucchini and cut it into thin slices.

You can use a vegetable peeler to get extra thin slices.

Pass the garlic through a press. Cut the bell pepper into thin slices. .

Salt the zucchini and leave for 20 minutes to release excess juice. Then drain the juice from the zucchini. Three carrots on a fine grater. Mix vegetables in a salad bowl.

Let's prepare the dressing, for this we mix the garlic, small greens and mix everything well. In a separate bowl, mix all liquid ingredients. Mix well and mix with herbs and garlic.

Pour the resulting sauce over the vegetables in the salad bowl.

If you haven’t tried this adjika yet, you’ve lost a lot. Be sure to prepare it for next winter.

Ingredients:

Zucchini - 1.5 kg
Carrots - 250g
Sweet pepper - 250 g
Garlic - 1 head
Tomato paste - 150 ml
Black pepper - 1 teaspoon
Red pepper - 1 s. L.
Salt - 25 g
Sugar - 60 g
Vinegar - 50 ml
Oil - 100 ml

Preparation:

Wash and clean the vegetables. Cut all the vegetables into arbitrary pieces and pass through a meat grinder. Now add tomato paste, butter, bay leaf, sugar, and salt to the vegetable mass. Mix everything well. Put the vegetables on the fire. Cook for 40 minutes after boiling. After boiling, add red and black pepper, garlic and mix everything well again. A minute before it’s ready, pour in the vinegar.

Pour the finished adjika into sterilized jars, after removing the bay leaf.

Wrap the jars in a blanket.

Spicy, juicy and incredibly aromatic, it is sure to please everyone without exception.

Ingredients:

Zucchini - 1.5 kg
Carrots - 250 g
Onion - 250 g
Vegetable oil - 0.5 cups
Vinegar 6% - 0.5 cups
Sugar - 0.5 cups
Salt - 1.5 cups
Garlic - head
Hot peppers

Preparation:

Grated zucchini and carrots in Korean style. Finely chop the onion. Mix all the vegetables, add garlic, sugar, salt, vinegar, pepper and oil. Mix everything well again. Leave the vegetables to marinate for 2.5 hours. In the meantime, sterilize the jars.

After 2.5 - 3 hours, the vegetables will give a pleasant juice. Stir the vegetables without pouring out the juice. Place the salad in sterilized jars.

Place a towel or silicone mat on the bottom of the multicooker. Place the jars, cover with a lid and fill with boiling water. The water should be level above the shoulders.

Sterilize the jars using the Multicook program for 10 minutes. Then we take out the jars and screw them on.

During the squash season, we all do winter preparations, and despite the fact that time dictates the fashion for frozen foods, and many consider canning to be a relic of the post-Soviet past, the preparation of vegetables and fruits in the “canning format” is still relevant.

On cold winter evenings, it’s so nice to open a jar of squash salad, or simply spread squash caviar on bread...

As you may have guessed from the title of the article, we will talk about preparing zucchini for the winter. I will tell you how to freeze zucchini for the winter in the next article, but here we will discuss preparing zucchini using canning.

I took most of the winter zucchini preparations presented here from my mother and grandmother’s notebook (they have one for both of them). These recipes for preparing zucchini are time-tested, the proportions are 100% correct, so they can safely be called “The Golden Fund of Classical Canning.”

Dear friends, if you have your own proven recipes for zucchini preparations for the winter, please share them in the comments.

Zucchini with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

If you like simple winter zucchini preparations, then today’s winter zucchini salad with tomato paste and garlic will definitely appeal to you. The beauty of this winter zucchini salad recipe lies in its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Zucchini stew for the winter

Many housewives stock up on zucchini for the winter, preparing various canned dishes from them. One of them is zucchini stew for the winter without sterilization. The preservation turns out very tasty, aromatic, slightly spicy thanks to the hot pepper (the amount can be adjusted to taste). How to cook, see.

Squash caviar with mayonnaise for the winter

Zucchini caviar with mayonnaise for the winter is one of my family’s favorites. The caviar turns out very tasty, aromatic and a little spicy. I like to puree vegetables in a blender, this way the caviar turns out especially tender and homogeneous. See recipe with photo.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade salad, easy to prepare and accessible to everyone. You don't need much time for this recipe. You just need to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. How to cook, see.

"Yurga" from zucchini for the winter

Zucchini yurga is a delicious salad appetizer that is sure to sell out very quickly during the cold season. All the ingredients for Yurga are simple and affordable, so I’m sure it won’t be difficult for you to prepare it either, in order to get a portion of excellent canned food in your pantry for the winter. Recipe with photo.

Winter zucchini appetizer with tomato sauce

You can make a lot of interesting preparations from zucchini, not only the well-known zucchini caviar. To confirm my words, I want to introduce you to a very tasty winter zucchini appetizer. It also contains bell pepper – it goes well with zucchini. This winter squash appetizer is also prepared with tomato sauce, garlic and vinegar, so it turns out piquant and bright in taste. See recipe with photo.

Pickled zucchini for the winter without sterilization (triple filling)

If for some reason you don’t like the process of sterilizing jars with ingredients in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. A successful recipe for sweet and sour marinade for zucchini has long been written down in my notebook, so I decided to prepare pickled zucchini with triple pouring to introduce you, dear friends, to this method of pickling zucchini without sterilization. Detailed recipe with photos.

Squash caviar just like in the store

Guests often ask me for the recipe for this preparation, so I think it will be interesting to you too. I will not claim that this is a recipe for squash caviar like in a store according to GOST, but it is a fact that the taste and appearance of the finished caviar is very close to store-bought. There is nothing complicated in the cooking process, but there are still certain nuances. See recipe with photo.

Zucchini and cucumber salad with chilli ketchup

I present to your attention a new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but in order for the cucumbers and zucchini to be crispy when finished, you need to tinker with sterilizing the jars with the preparations. See recipe with photo.

A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad turns out crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step-by-step photos .

Winter zucchini preparations are perhaps the most popular type of preservation, and recipes for canning zucchini amaze with their culinary diversity. And I suggest you try to prepare an interesting, tasty and inexpensive preparation of zucchini in a spicy sauce. The recipe for canned zucchini is very simple, it is quick and easy to prepare, without long preparations or boiling. You can see how to cook zucchini for the winter in spicy sauce

Canned zucchini with chili ketchup

If you like new and interesting preparations for the winter from zucchini, then canned zucchini with chili ketchup is an excellent reason to change the traditional recipes a little. The composition of the recipe for canned zucchini with chili ketchup is very simple, and thanks to the small portion, canning zucchini will be quick and easy. How to cook canned zucchini with chili ketchup (step by step recipe with photos), see.

How to freeze zucchini for the winter: a proven method!

You can see the recipe with photos on how to freeze zucchini for the winter .

Canned zucchini according to my mother-in-law's recipe (without sterilization)

A balanced sweet and sour marinade, garlic, spices and aromatic herbs are all you need for perfect canned zucchini. See the recipe with step-by-step photos.

You can see the recipe for the famous Uncle Bens zucchini salad.

Spicy winter squash with mustard

I bring to your attention an interesting recipe for canning zucchini with mustard, garlic and dill. Crispy pieces of zucchini in a sweet and sour filling with a distinct taste of mustard and garlic, accompanied by dill and black pepper, were liked by all members of my family. I wrote how to cook zucchini for the winter with mustard.

Marinated zucchini for the winter with tomatoes

You can see how to cook pickled zucchini with tomatoes.

Adjika from zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried winter zucchini in tomato sauce

A very tasty and interesting preparation for the winter from zucchini! Try it, you will definitely like it! Recipe with step by step photos.

You can see the recipe for making zucchini marinated with garlic.

Zucchini salad for the winter “Riddle”

Do you know why the salad has this name? Because in its finished form, it is very difficult for the uninitiated to guess that this homemade preparation contains zucchini - their taste is not felt at all. I wrote how to prepare a salad .

Squash caviar just like in the store

Ingredients:

1 kg zucchini
150 grams of carrots
200 grams of onion
2 cloves of garlic,
2 tbsp. spoons of tomato paste
refined sunflower oil for frying,
salt, pepper, 1 bay leaf, dried herbs (dill, parsley, basil, oregano).

Preparation:

Peel the zucchini and cut them into small cubes, fry the zucchini in hot oil until golden brown, stirring constantly so as not to burn. Next, place them in a cauldron or saucepan.

Grate the carrots on a coarse grater, chop the onion, also fry the vegetables separately until golden brown and transfer to a cauldron.

Add tomato paste, garlic, bay leaf, salt, spices to taste and finally 150 grams of boiled water to the vegetables and begin to simmer over low heat, stirring occasionally.

Everything should be stewed for at least an hour, if the liquid becomes too low, add a little, but do not overdo it, the caviar should not be too liquid, but also dry.

If you have a slow cooker, then this caviar can be made in the “Stew” mode.

Let the caviar cool slightly, beat it in a food processor or blender, and cool it in the refrigerator. Caviar is ready to eat.

If you decide to roll it up, put the whipped caviar back into the cauldron and boil it (be careful, it shoots very hot, boil the caviar on low heat for 20-30 minutes, stirring constantly, preferably with rubber gloves).

Sterilize the jars and lids in advance, fill the jars with caviar and sterilize for 1 hour in boiling water. Twist or roll up. Wrap in a blanket until completely cool.

Zucchini salad for the winter has already entered our culinary menu, like many other zucchini dishes. Well, for example, an article about which I recently published.

It’s also very famous, which I now eat with pleasure, although after my student days I didn’t really respect it. For the young people, I will explain that as students, this was our main food, since we spent the scholarship in the first three days. And caviar cost a penny.

Another one of the most famous dishes is. My friend also didn’t eat zucchini back in the day, just like me. He started eating them as soon as he tried zucchini pancakes at a party and asked what it was made from?

To put it simply, zucchini is delicious. Let's make salads for the winter. Oh, how useful they will be.

Recipes for zucchini preparations for the winter, simple and tasty zucchini salads

I know that many men prefer meat. Well, do it cleverly and serve it with the zucchini salad that you prepared for the winter. How delicious it will be!

Zucchini salad for the winter is finger-licking in a simple marinade

Ingredients:

Zucchini - 1 kg.
Tomatoes - 1.5 kg.
Large bell pepper - 4 pcs.
Garlic - 4-5 cloves

For the marinade:

Sugar - 100 g.
Salt - 1 tbsp. l.
Vinegar 9% - 1 tbsp. l.
Vegetable oil - 1 tbsp. l.

Preparation:

1. Wash all the vegetables, peel the garlic.

2. Cut the zucchini into small cubes, about 1.5 cm. Cut the tomatoes and bell peppers into strips. Chop the garlic finely.

3. Place the tomatoes in a saucepan, add salt and sugar. Gently mix everything and let it cook, stirring occasionally. The tomatoes will release juice. After the juice has boiled, cook the tomatoes for another 10 minutes, continuing to stir occasionally.

4. After 10 minutes, add chopped zucchini. Following them we send chopped pepper. Add vegetable oil and mix. The zucchini will release its juice. After it boils, cook for another 30 minutes.

5. About 15 minutes before readiness, add chopped garlic. Don't forget to stir periodically. Do this carefully. We want a salad, not porridge.

6. 2-3 minutes before readiness, add vinegar. Close the lid immediately to prevent the vinegar from evaporating. Cook for a couple of minutes, bring to a boil and remove the pan from the heat.

7. Place the hot salad into sterilized jars and close with lids. You can roll them up with metal ones or screw them in with screws, which are now fashionable. The lids also need to be sterilized.

8. Immediately turn the jars upside down and place them in a certain place.

I would like to remind you, do not place hot cans directly on the table, much less on metal. Or use a towel or wooden cutting board.

9. Wrap the jars in something warm, a towel, an old blanket, old clothes and leave to cool completely. Then we move it to a storage place.

We got 4 cans. The total volume of the cans is approximately 2.5 liters.

We store it in a cool place, on the loggia, and in severe frosts or heat we bring it home. So I think they will stand up well at room temperature.

Our zucchini salad for the winter is finger-licking-ready.

We store it, take it out when we want and enjoy it.

Bon appetit!

Recipe for a simple and very tasty zucchini salad for the winter

Ingredients:

Zucchini - 2 kg.
Onions - 3-4 pcs.
Sweet bell pepper - 4-5 pcs.
Water - 100 g.
Salt - 1 tbsp. with a slide
Sugar - 200 g.
Tomato paste - 150 g.
Vinegar 9% - 100 g.
Parsley - 1 bunch

Preparation:

1. Clean and cut the washed vegetables if necessary.

2. Peel the zucchini and cut it into small cubes.

3. Also cut the onion and bell pepper into cubes and also into small ones. If you have the opportunity, use different colored peppers. It will look beautiful in a salad. Unfortunately we didn't have any red pepper.

4. Finely chop the parsley.

5. Place the chopped zucchini in a prepared large saucepan, followed by the chopped bell pepper. Add onions and sprinkle chopped parsley.

6. Pour water into a separate cup, add vegetable oil, salt, sugar, vinegar and tomato paste. Mix everything well.

7. Pour our marinade over the vegetables. Mix everything well and put our salad on the fire.

8. As soon as the salad releases its juice and boils, reduce the heat and cook, stirring occasionally for another 35-40 minutes.

9. Well, that’s all, our salad is well cooked and ready to put in jars.

10. Place the salad in jars and roll up the lids.

11. After rolling the jars, put the lids down and roll them away. Thus, they must cool down before they can be moved to the storage cabinet.

And then you can take it out and eat it.

Bon appetit!

Zucchini salad for the winter - mother-in-law's tongue - recipe with photos step by step

Ingredients:

Zucchini - 3 kg.
Carrots - 3 pcs. (large)
Chili pepper - 2 pcs.
Garlic - 1 cup,
Vinegar 9% - 80-100 ml.
Sunflower oil - 200 ml.
Tomato juice - 500 - 600 ml.
Sugar - 1 glass,
Salt - 2 tbsp. l.

Preparation:

1. Grate the washed carrots on a coarse grater. Pour vegetable oil into a basin, or into a saucepan, or into a frying pan, heat it well and put the grated carrots in it. Fry the carrots for 5 minutes, stirring occasionally.

2. Our zucchini is young and small. We cut them lengthwise into plates approximately 5 mm thick.

3. If the zucchini is large, peel the skin and cut them crosswise into circles, and cut the circles in half.

4. Cut off the tip with the stem of the hot pepper and remove the seeds. If you like spicy dishes, you can leave some of the seeds or not remove them at all.

5. Grind the garlic and hot pepper in a meat grinder, each into a separate bowl.

6. While we were working on the zucchini and peppers and garlic, the carrots were already fried. Pour tomato juice into the carrots, stir, you can pour 600 g at once, add salt and sugar. Mix everything well again.

7. When the sugar and salt dissolve, add the twisted pepper. Next add all the chopped zucchini. Mix everything.

8. Now it seems that there is very little fluid. But the zucchini will heat up and release its own juices. Everything will be OK. After the salad boils, simmer the vegetables for another 45 minutes.

9. 10 minutes before the end of cooking, add minced garlic and vinegar. Mix everything well.

10. In 10 minutes our salad is ready.

11. Reduce the heat to very low so that the salad does not cool down. Place the salad in sterilized jars and seal with sterilized lids.

12. Turn the jars upside down and leave to cool. We send it to a storage location.

We got 7 cans of 0.5 liters each. The rest was spent on sampling by the thirsty.

Well, now the zucchini salad for the winter, the mother-in-law’s tongue is completely ready.

Bon appetit!

Zucchini salad for the winter with carrots, tomatoes and sweet peppers

Ingredients:

Zucchini - 2 pcs. little ones
Carrots - 2 pieces,
Tomato - 2 pcs.
Sweet pepper - 2 pcs.
Garlic - 4 cloves
Onions - 2 heads
Greens - dill or parsley.

For the marinade:

750 ml water
Salt - 1 s. l. with a slide
Vegetable oil - 80 ml.
Vinegar 9% - 80 ml.
Sugar - 80 g.

Preparation:

1. Wash all vegetables, dry and cut into rings.

2. We begin to fill the sterilized jars. At the bottom, in each one, we put a clove of garlic, a sprig of dill and parsley. You can put one or the other, or dill, or parsley, to taste. Next we put 2-4 slices of carrots. We put a couple of zucchini circles there.

3. Next, add 2-3 slices of onion, and then sweet pepper, also, as you remember, cut into circles. The next layer is 1-2 circles of tomatoes. And again, 2-4 circles of zucchini. Then again carrots, onions, peppers, zucchini and tomatoes. It turns out to be such a multi-layered salad.

4. Covering the jars with your hand, shake them a little to compact them, and then add more that will fit.

5. Prepare the marinade. Pour 750 ml into the pan. water. Place on the stove and bring to a boil. Add salt and sugar. Add vegetable oil and vinegar. Bring to a boil again.

6. The marinade has boiled, we immediately begin to pour our vegetables into the jars. We pre-installed the jars on a special wooden stand. Can be placed on a towel.

Be careful and careful! Don't get burned!

7. Now we will sterilize them. Line the bottom of the pan with a towel or cloth. Cover the jars with lids until they are rolled up and place them in a pan on a cloth. Fill the jars with warm water up to the shoulders.