How to cook canned zucchini for the winter: the most delicious and unusual recipes for zucchini

Everyone knows these preparations for the winter, like squash caviar or lecho. But few people know that you can make dozens of other savory snacks from zucchini. Today we will talk about the most original of them.

In the article you will find step-by-step recipes with photos and learn about the secrets of preserving this vegetable.

The best canned zucchini recipes

We have selected for you the most interesting and simple recipes for preparations from zucchini for the winter. Among them there are savory snacks, salad, and even jam. All actions are described step by step - even a young housewife can handle it.

Winter snack with carrots and garlic

The appetizer prepared according to this recipe turns out to be a little spicy and sweet and sour in taste.

Ingredients:

• zucchini – 1.5 kg;
• carrots – 300 g;
• salt – 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• garlic – 8-10 cloves;
• vinegar - 2 tbsp. l.;
• sunflower oil – 100 ml;
• water – 250 ml.

Preparation:

1. Wash the zucchini thoroughly and cut into small pieces 1-2 cm. For older fruits, before slicing, remove the hard skin and remove the seeds.
2. Grate the peeled carrots on a coarse grater. Chop the garlic or put it through a press.
3. Prepare the marinade: add salt, sugar, vinegar, sunflower oil to the water and bring to a boil over high heat.
4. Place the zucchini in the marinade and bring it to a boil again. Then reduce the heat, cover and simmer for 10 minutes.
5. Add the garlic and carrots to the zucchini and cook for another 5 minutes.
6. Place the snack in clean jars, cover with lids and sterilize in a convenient way (in the oven, microwave or pan).
7. Screw the lids on the workpiece, turn it over and wrap it in a blanket. After a day, the cans of snacks will have cooled completely and can be transferred to a cool place for storage.

Canning small fruits for the winter with mustard

This recipe can be made from any type of zucchini.

Ingredients for three liter jars:

• zucchini – 3 kg;
• dill greens – 1 bunch;
• garlic – 1 head;
• salt – 75 g;
• sugar – 120 g;
• ground pepper - to taste;
• mustard (powder) – 18 g;
• vegetable oil – 125 ml;
• vinegar 9% – 135 ml.

Preparation:

1. Wash the vegetables, peel and remove seeds (young fruits can be left). Cut into thin strips.
2. Wash the greens, dry and finely chop. Pass the peeled garlic through a press.
3. Prepare the marinade: combine vegetable oil, herbs, garlic, salt, sugar, black pepper, mustard and vinegar.
4. Mix the marinade well and pour it over the zucchini. Cover the top with a weighted plate and leave to marinate for three hours. Stir the vegetables in the marinade every half hour or hour.
5. Fill clean jars with zucchini and pour the juice released during the marinating process on top. If the marinade is not enough to fill the jars to the top, pour boiled hot water.
6. Sterilize jars of snacks and seal them. Turn them upside down and leave them to cool under the blanket.

Winter salad with cabbage, tomatoes and carrots

Zucchini salad is a ready-made side dish for a meat dish in winter. This recipe contains a minimal amount of vinegar.

Ingredients:

• white cabbage – 0.5 kg;
• zucchini – 0.5 kg;
• onion – 150 g;
• tomatoes – 250 g;
• carrots – 150 g;
• sweet pepper – 250 g;
• dill and parsley – 30 g (small bunch);
• salt – 2 tsp;
• sugar – 1 tsp;
• universal seasoning – 2 tsp;
• bay leaf – 2 pcs.;
• black pepper – 5-6 peas;
• vegetable oil – 1 tbsp.;
• wine vinegar 6% – 1.5 tbsp. l.

Preparation:

1. Wash and peel the vegetables. Remove seeds from zucchini and peppers.
2. Finely chop the cabbage and zucchini. Grate the carrots on a coarse grater. Cut the onion into half rings, tomatoes into slices, and pepper into thin strips.
3. Place all the vegetables in a saucepan, add salt, sugar, spices and vinegar. Leave for one hour - the vegetables will give juice and will not burn during further cooking.
4. Place the dish to simmer over medium heat for 30–40 minutes. Don't forget to stir periodically. You shouldn’t overcook the salad - the vegetables will still “arrive” in the jars.
5. Add chopped herbs, stir and simmer for another 5 minutes.
6. Place the salad in prepared jars and sterilize.
7. Screw on the jars with sterilized lids and turn them over.

In Korean

A spicy Korean-style zucchini appetizer will come in handy for any feast. The recipe itself is quite simple and does not require additional sterilization. If you like your snacks spicier, add fresh chili pepper.

Ingredients:

• zucchini – 0.5 kg;
• carrots – 1 pc.;
• garlic – 1 clove;
• onion – 80 g.

For filling:

• water – 0.5 l;
• vegetable oil – 3 tbsp. l.;
• hot ground pepper – 1 tsp;
• salt – 1 tsp. (without slide);
• sugar – 0.5 tbsp. l.;
• mustard beans – 0.5 tsp.
• bay leaf – 1 pc.;
• vinegar - 2 tbsp. l.

Preparation:

1. Rinse and dry the zucchini, trim the tails on both sides. Peel off the rough skin of ripe fruits and remove the seeds. Peel and rinse carrots and onions. Grate the zucchini and carrots using a Korean carrot grater.Cut the onion into half rings.
2. Combine all ingredients for pouring, except vinegar, put on fire and cook for 5 minutes.
3. Add vegetables to the mixture and cook for another 5 minutes over medium heat. At the end, pour in the vinegar and add the garlic passed through a press. Mix everything thoroughly.
4. Place the salad in sterilized jars, screw on metal lids and leave to cool under a blanket.
5. Store the cooled Korean snack in the cellar or refrigerator.

Mother-in-law's tongue

The snack got its name because of the shape of the fruit - it resembles a tongue. There are many variations in the preparation of this salad. Here is a traditional recipe with tomatoes and bell peppers.

Ingredients:

• zucchini – 3 kg;
• tomatoes – 3 kg;
• sweet pepper – 4 pcs.;
• hot pepper – 2 pcs.;
• garlic – 4 cloves;
• vegetable oil – 250 ml;
• sugar – 7-8 tsp;
• salt – 5-6 tsp;
• vinegar (9%) – 100 ml.

Preparation:

1. Wash sweet and hot peppers and remove seeds. Grind them together with the tomatoes in a blender or pass through a meat grinder.
2. Wash the zucchini, peel and cut into thin slices.
3. Pour the vegetable mixture into a thick-bottomed saucepan and bring to a boil.
4. Add chopped zucchini to the boiling mixture. Add salt, sugar and vegetable oil. Reduce heat and simmer for half an hour, stirring occasionally.
5. Add vinegar, chopped garlic and cook for another 5 minutes.
6. Pour the vegetable mixture into sterile jars and seal with metal lids.
7. Turn over the cans of snacks, wrap them up and leave until completely cool.

Important! The main thing in preparing this dish is not to overcook the vegetables so that the thin slices of zucchini retain their shape.

Salted zucchini like cucumbers

Zucchini prepared according to this recipe turns out juicy, crispy, with a piquant taste.

Ingredients for one liter jar:

• zucchini – 800 g;
• onions – 1 pc.;
• garlic – 2 cloves;
• sugar – 3 tsp;
• salt – 1 tbsp. l. with a slide;
• bay leaf – 1 pc.;
• black pepper – 6 peas;
• dill and parsley – 1 bunch;
• vinegar 9% – 1 tbsp. l.

Preparation:

1. Cut the thoroughly washed zucchini into circles no more than 1.5 cm thick. If the diameter of the rings is large, then cut them in half.
2. Place spices in the bottom of the jar and fill to the top with zucchini.
3. Prepare the brine: dissolve salt and sugar in cold water, stir, put on fire and bring to a boil.
4. Add vinegar to the jar with vegetables and fill everything with hot brine.
5. Cover the jars with lids and sterilize for 10–15 minutes. Sterilization time depends on the volume of the container.
6. Screw the lids on the jars, turn them over and wrap them in a blanket.
7. After cooling completely, store the snack in a dark and cool place.

Zucchini is like pineapple

This original appetizer is good in salads, desserts, and on its own.

Ingredients:

• zucchini – 1 kg;
• pineapple juice (canned) – 350 ml;
• citric acid – 2/3 tsp;
• sugar – 0.5 tbsp;
• vanillin - a small pinch.

Preparation:

1. Peel the zucchini, cut into rings and remove the seeds using a glass or a special mold.
2. Mix pineapple juice with sugar, vanillin, citric acid and place on low heat. Boil the syrup until the sugar is completely dissolved.
3. Place the zucchini in the syrup and bring the mixture to a boil. Reduce heat and simmer for 15 minutes, stirring constantly.
4. After the appetizer has cooled, place the zucchini in sterilized jars, fill with syrup and seal for the winter.

On a note. Ripe zucchini does not boil over and retains its shape better. But they require more liquid.Therefore, if you take not young vegetables, increase the amount of juice by 100 milliliters. Or add water instead.

Winter zucchini is like mushrooms

Not everyone loves zucchini, despite its benefits. This is especially true for children. And then you have to resort to tricks. This recipe is just for such a case. A dish prepared using it tastes like mushrooms. The fact is that zucchini does not have a distinct taste, and they absorb the aromas of spices, fruits and vegetables with which they are cooked.

Ingredients:

• zucchini – 3 kg;
• carrots – 3 pcs.;
• ground black pepper – 1 tbsp. l.;
• garlic – 3-4 cloves;
• parsley - a bunch;
• dill - a bunch;
• sugar – 3 tbsp. l.;
• salt – 2 tbsp. l.;
• vegetable oil – 100 g;
• vinegar 9% – 100 g.

Preparation:

1. Prepare the zucchini: wash, peel and cut into cubes. Remove the seeds from mature zucchini. But it is better to take young fruits for this recipe.
2. Wash the carrots, peel and cut into thin slices. Chop the peeled garlic, washed and dried herbs.
3. Place all vegetables, herbs and spices into a saucepan. Add vegetable oil, vinegar to them and mix thoroughly. Cover with a lid and leave to marinate for 3 hours at room temperature.
4. Place the pickled vegetables in jars and pour in the remaining juice in the pan.
5. Place jars of snacks, covered with lids, in a pan of water and sterilize for 15 minutes after the water boils.
6. Take out the jars and roll up the lids. Turn them upside down, cover with a blanket and leave to cool for a day.

A spicy zucchini appetizer with mushroom flavor will be a great addition to meat dishes and potatoes.

Important! For garlic lovers, don't add more than the recipe calls for - too much garlic will make the zucchini too soft.

Squash caviar

Be sure to try making caviar from zucchini according to USSR GOST. For this recipe, it is better to take young fruits with milk seeds, but it is also permissible to use ripe ones.

Ingredients:

• young zucchini – 3 kg;
• carrots – 1 kg;
• onion – 1 kg;
• salt – 3 tsp;
• tomato paste – 3 tbsp. l.;
• pepper mixture – 1 tsp;
• sunflower oil;
• vinegar 9% - 3 tbsp. l.

From the specified amount of ingredients you get 3.5 liters of caviar.

Preparation:

1. Wash the fruits thoroughly and cut them, including the peel, into medium-sized cubes. Also cut the onion into cubes and grate the carrots on a coarse grater.
2. Fry the zucchini in a frying pan with sunflower oil until tender (25 minutes). Do not pour out the released juice during frying - it will come in handy later. Separately, fry the onions and carrots until tender. Let all vegetables cool.
3. Grind the cooled vegetables in a blender until it becomes a fluffy and homogeneous puree.
4. Boil the resulting vegetable mass over medium heat for 20 minutes, stirring constantly. Add spices and let cook for another 15 minutes. 5 minutes before the end of cooking, add 1 tbsp. l. vinegar.
5. Pour the finished hot caviar into prepared sterilized jars and seal with metal lids.

Jam with lemon and orange for the winter

This vegetable makes quite an interesting and tasty jam. In winter it can be used as a filling for baked goods.

Ingredients:

• zucchini – 3 kg;
• oranges – 1.5 kg;
• lemons – 2 pcs.;
• sugar – 2.5 kg.

Preparation:

1. Peel and seed zucchini, oranges and lemons.
2. Grate the zucchini on a coarse grater.
3. Pass the citrus fruits through a meat grinder and add to the zucchini.
4. Add sugar to the fruit and vegetable mixture and place over low heat.Cook for about an hour, remembering to stir occasionally.
5. Pour the finished jam into sterilized jars and seal for the winter.

Advice from experienced housewives

There are several features in preserving zucchini for the winter. Read them before you start cooking. Both the result and the shelf life of the snack will depend on this.

Recommendations from experienced housewives:

1. Buy or pick zucchini for winter preparations from mid-June to the end of July. Greenhouse vegetables will not work.
2. For preservation, choose young fruits no more than 20 cm long, with smooth, thin skin without damage. Mature ones are only suitable for making squash caviar. But do not forget to remove the seeds.
3. Before cooking, soak zucchini, like cucumbers, in cold water for a couple of hours so that they are saturated with moisture. Then they will turn out crispier and will not absorb part of the marinade. And this, in turn, will prevent the accumulation of air in the jar with the snack and subsequent swelling of the lids.
4. Prepare vegetable salads in enamel dishes. This way you will avoid an unpleasant reaction with acetic acid.
5. Use various spices and dried herbs in the marinade. Horseradish, basil, tarragon, parsley and dill, celery, allspice and cloves are best suited for zucchini. This is a basic set of seasonings, but other spices can be added. Just don’t put a lot of garlic and dill - they can kill the whole taste of the appetizer. For a liter jar, take no more than two sprigs of green dill and one clove of garlic.
6. Always sterilize lids and empty jars and ensure they are not chipped.
7. Roll the vegetable preparations into small jars with a volume of no more than 1 liter. This way, neither you nor your loved ones will get tired of the snack.
8. Store snacks in a dark and cool place, without sterilization - in the refrigerator.

That's all the tricks. Following these recommendations, even a young housewife can prepare delicious rolls.

Conclusion

There can never be too many zucchini, especially in winter. Our selection of recipes will diversify your menu during the cold season. After all, you can prepare a variety of snacks and salads from this vegetable: salty, sweet, spicy - for every taste.

Don't be afraid to experiment with spices - zucchini absorbs the flavors of everyone. But do not forget about the basic rules for preserving this vegetable.