How to cook pickled zucchini for the winter without sterilization: the best recipes and useful tips

At the height of the summer season, gardeners begin to actively prepare vegetables for the winter. If you grow zucchini on your plot, we assure you that you will have something to show off to your guests during the winter holidays! We present to your attention more than ten different recipes.

Sweet, salty, spicy, piquant - choose what you will pamper your household with.

The best recipes for pickled zucchini without sterilization

Sterilization is a long and yet labor-intensive process. Therefore, there are recipes for pickled vegetables that do without it. At the same time, the zucchini turns out juicy, tasty, without foreign odors, and they are stored for a long time.

Remember that preliminary sterilization of jars is mandatory in any case. But the finished product is not sterilized due to triple filling or the addition of vinegar in an increased volume.

We invite you to familiarize yourself with the best simple recipes for pickling zucchini for the winter.

Spicy pickled zucchini (Soviet recipe)

Those who lived during the Soviet period will undoubtedly appreciate the taste of these pickled zucchini. We advise you to cook them and plunge into the old days.

Ingredients for two liter jars of the finished product:

• 1.5 kg of zucchini;
• 8 cloves garlic;
• 1 liter of water;
• 100 g sugar;
• 1.5 tbsp. l. salt;
• 120 ml vinegar;
• dill;
• horseradish leaves;
• Bay leaf;
• allspice;
• cloves (optional).

Preparation:

1. Rinse vegetables and herbs thoroughly. The non-sterilization recipe requires crystal clear ingredients.
2. Wash the jars, sterilize them in your usual way: in the oven or over a saucepan.
3. Chop the horseradish leaf.
4. First place the greens at the bottom of the containers.
5. Then add 4 cloves of garlic.
6. Remove the zucchini tails.
7. Cut the vegetables into slices.
8. Start preparing the marinade. Add the entire portion of salt and sugar to the water. Stir and add all the spices. Put it on fire.
9. While the marinade is boiling, transfer the zucchini from the cutting board to a deep container that can be placed on the stove.
10. As soon as the marinade boils, pour boiling water over the vegetables and put on fire.
11. Boil the vegetables in the marinade for 5 minutes.
12. Place the zucchini in jars.
13. Bring the prepared marinade to a boil again, add vinegar at the very end and pour over the vegetables.
14. Turn the closed containers upside down and wrap them in a warm blanket for a day.

Important! For this recipe, it is good to use slightly overripe dill. This is what gives it the right taste.

With celery and fresh parsley

Ingredients:

• 1 kg of zucchini;
• 1 bunch of celery;
• 1 bunch of parsley;
• 1 liter of water;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. vinegar.

Preparation:

1. Wash and sterilize containers.
2. Wash vegetables and herbs thoroughly.
3. Chop the celery and parsley, but not too finely.
4. Place some of the greens on the bottom.
5. Cut off the stem of the zucchini. If the vegetable is not young, cut off the peel.
6. Cut into cubes or circles.
7. Place in a jar, place the second part of the greens between the vegetables.
8. Bring water to boil without salt and sugar.
9. Fill the jar with boiling water, let the water cool, then drain. Put a new portion of water on the fire.
10. Add 2 tbsp to the jar. l. Sahara. Add 1 tbsp on top. l. salt.
11. Add vinegar.
12. Fill with new boiling water.
13. Immediately close the jars with lids, turn them over, and wrap them in a warm blanket for the day.

Reference. This recipe does not contain black pepper, cloves or other spices. This is because celery and parsley add an already strong flavor. You can add garlic if you wish, but we do not recommend adding spices.

In Bulgarian

Ingredients:

• 1.5 kg of zucchini;
• some twigs dill;
• black currant leaves;
• 4 cloves of garlic;
• 1 liter of water;
• 1 small hot pepper;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 3 tbsp. l. vinegar;
• Bay leaf;
• spices to taste.

Preparation:

1. First, prepare the jars. Make sure there are no cracks. Wash and sterilize.
2. Rinse vegetables and herbs well. Cut off the tails of the zucchini.
3. Cut vegetables into cubes or rings.
4. Put the water on fire.
5. When the water boils, add salt, sugar, all the spices and pour in the vinegar.
6. Stir and add chopped zucchini to the marinade. Cook for 7 minutes.
7. While the zucchini is boiling in the marinade, place garlic, pepper and herbs on the bottom of the containers.
8. Place the zucchini in jars. Meanwhile, the marinade continues to boil.
9. Some of the dill can be added to the very top of the jar.
10. Pour in the marinade, close the lids and turn over.
11. After 12 hours, the jars can be removed to their usual storage location.

Properly cooked zucchini crisps and does not fall apart.

With honey and garlic

Ingredients:

• 1 kg of zucchini;
• 4 cloves of garlic;
• 1 bunch dill;
• 1 bunch of parsley;
• mustard beans;
• allspice;
• fresh pepper (preferably bitter);
• 2 tbsp. l. honey;
• 1 tbsp. l. salt;
• 3 tbsp. l. vinegar.

Preparation:

1. Rinse and sterilize containers.
2. Wash and dry all ingredients.
3. If the zucchini is old, cut off the skin and remove the seeds.
4. Cut the garlic and pepper into slices.
5. Place them on the bottom of the jar along with the herbs.
6. Sprinkle with allspice and mustard seeds.
7. Cut the zucchini in any convenient way.If they are large, cut the rings in half again.
8. Put the water on fire.
9. While the water is boiling, place the zucchini in jars.
10. Pour boiling water over and leave for 5-7 minutes.
11. After 7 minutes, pour the water back into the pan and boil again.
12. Pour boiling water over the vegetables again, add salt and honey.
13. Pour in vinegar.
14. Close the lids and shake the jar slightly so that the honey penetrates into all corners.
15. Turn over and wrap for a day.

Important! Mustard beans add flavor and increase the shelf life of pickled vegetables. We do not recommend excluding this ingredient. It’s better to melt the honey first.

"Real jam"

This preparation has a self-explanatory name, the result will please the whole family.

What you will need for a 3-liter jar:

• 1.5 kg of zucchini;
• 1 onion;
• 3 cloves of garlic;
• 3 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 tsp. vinegar essence;
• peppercorns;
• 1 bunch of parsley;
• 1 bunch of dill.

Preparation:

1. Rinse the vegetables and cut off any dark spots.
2. Chop the zucchini to your liking.
3. Place herbs, peppers, garlic and onion at the bottom of the jar.
4. At this time, boil the water.
5. Place the zucchini tightly in the jar to the very top.
6. Pour boiling water over the vegetables. After 7 minutes, drain the water back into the pan. Bring it to a boil and pour it back into the jar. Repeat the procedure again.
7. For the third time, add the entire portion of salt, sugar, and essence to boiling water. Boil for 1-2 minutes.
8. Pour the marinade over the vegetables. Roll up the jars and turn them over.

Important! If you don't like sweet-tasting vegetables, increase the amount of salt. Instead of one spoon, add two.

With honey

The recipe is suitable for those who love sweet pickled vegetables.

Ingredients:

• 1 kg of young zucchini;
• 2 tbsp. l. honey;
• 1 clove of garlic;
• 1 bunch of dill;
• vinegar;
• other greens at your request;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. salt.

Preparation:

1. Place garlic and herbs cut in half at the bottom of sterilized jars.
2. Rinse the zucchini well and remove the stem.
3. Cut the vegetables into cubes.
4. While you are arranging the vegetables, water is boiling on the stove.
5. Pour boiling water over the vegetables, let steep for 5-7 minutes.
6. Melt the honey.
7. Place the water back on the stove and bring to a boil. Add salt and sugar to the already boiling water. Stir. Cook for 1 minute. At the very end, add 2 tbsp. l. vinegar.
8. Pour the marinade over the vegetables. Pour 2 tbsp on top. l. honey
9. Close and invert the jar.

Important! The jar needs to be turned over as soon as possible - this way the honey will dissolve faster. Cut the zucchini into cubes, not into thick circles, so that the honey is better absorbed into the vegetables.

With onion

Ingredients:

• 1 kg of zucchini;
• 2 cloves of garlic;
• 2 onions;
• black peppercorns;
• greens: dill or parsley;
• 1 liter of water;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 2 tbsp. l. vinegar.

Preparation:

1. Place some of the herbs, garlic, and peppercorns on the bottom of sterilized jars.
2. Cut the onion into large rings. Place in a jar.
3. Place the remaining greens on top of the onion rings.
4. Chop clean zucchini as desired. Place tightly in jars.
5. Pour boiling water over the jars and leave for 10 minutes. Repeat.
6. When boiling water for the third time, add salt and sugar while boiling. Mix thoroughly for 1-2 minutes.
7. Pour into jars. Pour vinegar on top.
8. Seal and invert the jars until the next morning.

Important! The amount of salt exceeds the amount of sugar. The vegetables turn out salty and bitter.

Triple filled

Triple pouring is found in many recipes without sterilization. This replaces a labor-intensive process.

Ingredients:

• 1.5 kg of zucchini;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1 bunch of dill;
• black peppercorns;
• currant leaf;
• 2 cloves of garlic:
• 1 l. water;
• 2 tbsp. l. vinegar.

Preparation:

1. Sterilize the jars, wash the vegetables, cut them.
2. Place some of the herbs, garlic and peppercorns on the bottom of the jar.
3. Place chopped zucchini up to half the jar.
4. Add the remaining herbs and spices again.
5. Add the rest of the zucchini.
6. Boil the water. Pour into jars and leave for 20 minutes.
7. Drain the water back. Boil it. Pour into jars and leave for 5 minutes.
8. Drain the water and boil. As soon as the water boils, add salt and sugar. Stirring, boil for 2-3 minutes. Fill jars with marinade.
9. Pour vinegar on top.
10. Roll up the lids and put the jars upside down in a dark place.

With peppers and tomatoes

Ingredients:

• 0.5 kg of zucchini;
• 5 good tomatoes;
• horseradish leaf;
• 1 bunch of dill;
• 3 cloves of garlic;
• hot pepper;
• allspice;
• 1 liter of water;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 3 tbsp. l. vinegar.

Preparation:

1. Wash all vegetables and herbs. Remove dark spots. Tomatoes should have elastic skin.
2. Sterilize the jars.
3. Place herbs, garlic, peppercorns and hot peppers on the bottom.
4. The next layer is small tomatoes.
5. Place zucchini on top of tomatoes.
6. Pour boiling water over the vegetables. Leave for 10 minutes.
7. Drain the water back and add salt and sugar when boiling.
8. After 1-2 minutes, add vinegar to the jars and immediately pour in the marinade.
9. Close the lids and turn the jars over.

With carrots

Ingredients:

• 1 kg of zucchini;
• 1 large carrot;
• peppercorns;
• Bay leaf;
• 1 liter of water;
• 1 bunch of dill;
• sugar and salt in equal quantities - 2 tbsp. l.;
• 100 ml vinegar 9%.

Preparation:

1. Sterilize the jars.
2. Rinse the zucchini, cut into small circles.
3. Grate the carrots on a coarse grater.
4. Place herbs, garlic and grated carrots at the bottom of the jars.
5. Place zucchini on top.
6. Boil the water. Pour boiling water over it. Leave for 20 minutes.
7. Pour the water back into the pan and bring to a boil. Add salt, sugar, stir.
8. Pour marinade over vegetables. Pour vinegar on top.
9. Close, turn over.

Like milk mushrooms for the winter

Ingredients:

• 1.5 kg of zucchini;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 4 cloves of garlic;
• 1 bunch of dill;
• 100 ml vegetable oil;
• 100 ml vinegar 9%;
• ground black pepper.

Preparation:

1. Sterilize the jars. Wash the zucchini and cut it. Chop the garlic. Dry the greens and cut them.
2. Mix zucchini, herbs, and garlic in a bowl.
3. Stir and add the rest of the ingredients.
4. Leave for 3 hours at room temperature to marinate the vegetables.
5. Transfer to a jar. Cover with a lid and store in the refrigerator.

The zucchini will taste like mushrooms.

In jars with citric acid

Ingredients:

• 2 medium zucchini;
• 2 cloves of garlic;
• dill;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• allspice;
• 0.5 tsp. citric acid.

Preparation:

1. Place chopped dill, garlic and pepper at the bottom of sterilized jars.
2. Cut the zucchini into slices and place tightly in a jar.
3. Pour boiling water over the vegetables. Leave for 20 minutes, then pour the water back into the pan and boil again.
4. Pour in the second boiling water and leave for 10 minutes.
5. Drain the water again and boil it a third time. As soon as it boils, add salt and sugar. Boil until they dissolve.
6. Add citric acid to the jars and immediately fill with marinade.
7. Seal and invert the jars. Store for the first 24 hours in a warm and dark place.

How to roll zucchini without sterilization

It is enough to know a few important rules:

• vegetables should be well washed and dried;
• jars and lids are sterilized before storing vegetables;
• the amount of vinegar doubles compared to those recipes where ready-made jars undergo a sterilization process;
• use metal lids.

Advice from experienced housewives

We present to you a few secrets of housewives that will make the taste of pickled zucchini even better:

1. Add small amounts of mustard seeds to any recipe. It gives a sweet and sour taste, and pickled vegetables retain their freshness one and a half times longer.
2. You can add a small tomato to any of the recipes. It softens the taste of vinegar, the vegetables turn out juicy and aromatic.
3. In recipes that contain honey, add 1-2 walnuts.
4. Marinate zucchini without sterilization, but with triple filling. This way the jars last longer.
5. While preparing the marinade, add 0.5 tsp along with salt and sugar. fresh lemon juice. This makes the zucchini crispier.

Let's sum it up

Zucchini marinated without sterilization for the winter is easy to make, and the preparations turn out very tasty. Vegetables should be fresh, young and thoroughly washed. Zucchini goes well with onions, honey, mustard and even grated carrots. You can use any spices and spices you like, but most often parsley, dill and mustard are used.