We are preparing stocks of delicious snacks - how to pickle zucchini for the winter: the best recipes and useful tips

Zucchini is a tasty and healthy vegetable. It is popular due to its low calorie content and beneficial properties. To enjoy a vegetable at any time of the year, you need to properly cook.

In this article we will look at the most delicious and unusual ways to pickle zucchini. for the winter.

Delicious pickled zucchini for the winter: snack recipes

There are many known cooking methods zucchini. They are fried, boiled, caviar is prepared and even jam is made. But not everyone knows that pickling vegetables will allow you to delight your loved ones with wonderful snacks and even desserts.

Pickled vegetables, depending on the method of preparation, taste like mushrooms, pineapples, Korean carrots, and can be bitter or sweet. But you need to know how to prepare them correctly.

How to make crispy pickled zucchini

We are sharing with you a recipe for a flavorful snack that is perfect for a holiday table in the winter.

Ingredients:

• zucchini - 5 kg;
• garlic - 10 cloves;
• allspice - 20 pcs.;
• bay leaf - 5 pcs.;
• dill and parsley – 1 bunch;
• horseradish and currant leaves – 10 pcs.;
• water - 4 l;
• sugar – 0.25 kg;
• salt – 0.2 kg;
• vinegar – 280 ml.

Preparation:

1. Wash and cut the vegetables into slices.
2. Place in jars: pepper, garlic, dill, parsley, horseradish leaves, currants and bay leaf.
3. Place zucchini in jars. At this time, prepare the marinade.
4. Pour water into a saucepan and add sugar, vinegar and salt.
5. Boil for 5 minutes and pour into jars.
6. Cover with lids and sterilize for 15 minutes.
7. Roll up, turn over and wrap in a blanket.

Advice! Remove jars carefully after sterilization to avoid burns.

The quick way with chili ketchup

Sterilization is a rather labor-intensive process. Take note of the best recipe in which you can do without it.

Ingredients:

• zucchini – 2 kg;
• peppercorns – 10 pcs.;
• parsley - 1 bunch;
• chili ketchup – 150 ml;
• vinegar – 250 ml;
• salt – 60 g;
• sugar – 50 g.

Preparation:

1. Cut the vegetable into rings and soak in water for 2 hours.
2. Place in jars pepper, parsley and pour vinegar equally.
3. Cook the marinade: add ketchup, salt, sugar to the water and boil for 3 minutes.
4. Pour the marinade into jars and roll up.

This method is also suitable for immediate consumption - just wait an hour for the fresh vegetables to marinate.

With apples and carrots for the winter - an original recipe for preparation and marinade

Marinating zucchini with apple and carrots is a rather original recipe that combines the sweetness of carrots and apple sourness.

Ingredients:

• zucchini – 1 kg;
• green apple – 0.5 kg;
• carrots - 0.3 kg;
• dill and its seeds – 50 g;
• water – 1 l;
• salt – 30 g;
• sugar – 50 g;
• vinegar – 150 ml.

Preparation:

1. Wash and peel zucchini, carrots, apples.
2. Cut into bars and place in jars.
3. Add salt, sugar and dill to boiling water.
4. Boil for 5 minutes and add vinegar.
5. Pour the marinade into jars and cover with a lid.
6. Sterilize at 90°C for 20 minutes.
7. Roll up and turn over until completely cool.
8. Store in a cool, dark place.

Pickled zucchini “Finger lickin’ good” without sterilization in liter jars

A quick and tasty option for home canning.

Ingredients:

• zucchini – 0.5 kg;
• peppercorns – 5 pcs.;
• bay leaf – 2 pcs.;
• garlic – 2 cloves;
• salt – 25 g;
• sugar – 50 g;
• vinegar – 60 ml;
• water – 500 ml.

Preparation:

1. Wash and cut the vegetable into rings.
2. Cut the garlic in half.
3. Place bay leaf, pepper, and garlic in a liter jar.
4. Place the zucchini in a jar and pour boiling water over it, leave for 20 minutes.
5. Drain the water into a saucepan, add salt and sugar.
6. Cook for 3 minutes, add vinegar and remove from heat.
7. Pour into a jar and roll up.
8. Turn it over and wrap it in a blanket.

All ingredients are designed for a liter jar. Increase the proportions if you want to prepare a larger quantity.

Winter zucchini marinated in Bulgarian style

This recipe is used for canning other vegetables. Both cucumbers and squash will cook perfectly in the marinade.

Ingredients:

• zucchini – 3 kg;
• water - 2 l;
• vinegar – 250 ml;
• black pepper – 20 pcs.;
• bay leaf – 6 pcs.;
• sugar – 250 g;
• salt – 60 g;
• garlic – 10 cloves;
• horseradish leaves – 1 pc.

Preparation:

1. Place clean horseradish leaves, garlic and other spices into jars.
2. Wash and cut the vegetable as desired, but the thickness should not exceed 7 mm.
3. Pour water into a saucepan and add sugar, bay leaves, pepper and salt.
4. Cook for 5 minutes, then add vinegar.
5. Blanch the zucchini in the marinade for 6 minutes and place in jars.
6. Cook the marinade for another 5 minutes, then pour into jars.
7. Roll up, turn over and wrap in a blanket.

Recipe for crispy canned zucchini with cucumbers

The perfect combination of cucumber, spices and zucchini gives a slightly spicy flavor.

Ingredients:

• zucchini – 0.3 kg;
• cucumbers – 0.4 kg;
• horseradish - 1 leaf;
• currants – 3 leaves;
• chili pepper – 0.25 pcs.;
• allspice – 5 pcs.;
• dill umbrella - 1 pc.;
• garlic – 4 cloves;
• vinegar – 50 ml;
• water – 400 ml;
• sugar – 20 g;
• salt – 30g.

Preparation:

1. Wash the vegetables and peel the garlic.
2. Place horseradish, dill, garlic, a piece of chili pepper, allspice and currant leaves into a jar.
3. Place vegetables on top.
4. Pour water, add salt and sugar.
5. Cook for 5 minutes, then add vinegar.
6. Pour the marinade into a jar.
7. Sterilize for 20 minutes and roll up.
8. Turn over and wrap in a blanket.

The recipe is for a liter jar.

Crispy zucchini marinated like mushrooms

A unique recipe - the taste of zucchini is indistinguishable from mushrooms. It will be a wonderful appetizer for the holiday table.

Ingredients:

• young zucchini – 1 kg;
• garlic – 3 cloves;
• carrots – 1 pc.;
• sugar – 50 g;
• salt – 30 g;
• greens – 1 bunch;
• black pepper – 1/3 tsp;
• vinegar – 45 g;
• vegetable oil – 60 g.

Preparation:

1. Wash and cut the young vegetable into cubes.
2. Cut the peeled carrots into rings.
3. Chop the herbs and garlic.
4. Place all ingredients in a saucepan and marinate for 4 hours.
5. Place into jars and sterilize for 25 minutes.
6. Roll it up, wrap it in a blanket, and after cooling, put it in the pantry.

Korean style with seasoning for Korean carrots

This recipe will be a godsend for lovers of Korean carrots.

Ingredients:

• zucchini – 3 kg;
• onion – 500 g;
• carrots – 500 g;
• bell pepper – 5 pcs.;
• garlic – 7 cloves;
• vinegar – 150 ml;
• sugar – 100 g;
• sunflower oil – 200 ml;
• salt – 45 g;
• Korean carrot seasoning – 30 g;
• greens to taste.

Preparation:

1. Grate the carrots and zucchini.
2. Cut the onion, pepper and garlic into small cubes.
3. Mix vegetables with sugar and seasoning and place in a bag.
4. In a separate saucepan, combine oil, vinegar and salt.
5. Place the vegetables in jars, pour in the marinade and leave for 3 hours.
6. Sterilize for 20 minutes, roll up.

How to cook spicy pickled zucchini? (Soviet recipe)

Ingredients:

• zucchini – 1.5 kg;
• horseradish - 1 leaf;
• mustard seeds - ½ tbsp;
• dill umbrella – 1 pc.;
• hot pepper – 1 pc.;
• salt – 50 g;
• sugar – 60 g;
• black pepper – 10 pcs.;
• garlic – 6 cloves;
• parsley - 1 bunch.

Preparation:

1. Wash and cut the zucchini into rings 2-3 cm thick.
2. Place dill, garlic, mustard, black pepper and horseradish in jars.
3. Add zucchini and parsley.
4. Pour boiling water over and leave for 20 minutes.
5. Drain the water into a saucepan and place it on the stove.
6. Add salt, sugar and boil for 5 minutes.
7. Add vinegar to the brine and pour into jars.
8. Roll up, turn over and cover with a blanket.

By winter, zucchini will marinate well and will delight you as a spicy and aromatic snack.

Zucchini with garlic in apple juice - a homemade recipe for the winter

Quite an unusual marinade using juice and garlic.

Incidents:

• zucchini – 2 kg;
• garlic – 0.1 kg;
• sugar – 60 g;
• salt – 60 g;
• apple juice – 0.5 l;
• Sunflower oil – 0.5 l.

Preparation:

1. Peel and cut the vegetable into strips.
2. Grate the garlic and add to the zucchini.
3. Place tightly into jars.
4. Combine juice, salt, sugar and put on fire.
5. Cook for 5 minutes, add oil.
6. Pour over the vegetable and roll up the jars.

Slicing can be done in other ways: slices, strips, rings. The only condition is not to cut too large.

Preparation with tomatoes in sweet marinade

The exquisite sweet taste of tomatoes and zucchini will be the best side dish for potato dishes.

Ingredients:

• zucchini – 1.5 kg;
• carrots – 2 pcs.;
• tomatoes – 2 pcs.;
• water – 2 l;
• vinegar - 200 ml;
• garlic – 6 cloves;
• allspice – 4 pcs. (for 1 jar);
• sugar – 80 g;
• salt – 60 g.

Preparation:

1. Pour water into a saucepan, add sugar and salt.
2. Boil for 5 minutes.
3. Add vinegar, remove from heat and let cool.
4. Wash, peel and cut the vegetables into rings.
5. Press the garlic with a press.
6. Layer peppers and vegetables into jars.
7. Pour in the marinade and sterilize for 15 minutes.
8. Roll it up and wrap it in a blanket.
9. Cool and store in the pantry.

In order for vegetables to marinate well, their thickness should not exceed 1.5 cm. Sterilization is necessary for long-term storage.

Canned zucchini, like pineapples

An exotic and fairly simple way to prepare a vegetable.

Ingredients:

• zucchini – 2 kg;
• pineapple juice – 1 l;
• sugar – 0.25 kg;
• citric acid – 1 tsp;
• natural vanilla – ¼ tsp.

Preparation:

1. Wash and peel the zucchini.
2. Cut into rings and remove the core.
3. Pour the juice into a saucepan and add sugar, vanilla, and citric acid.
4. Cook for 5 minutes, then cook with the zucchini for another half hour.
5. Place into jars and roll up.
6. Wrap in a blanket until completely cool.

Tips for the winter zucchini recipe

Before you make homemade preparations, take note of a few tips that will help improve the taste of snacks and simplify their preparation:

• for winter preparations, it is better to choose young vegetables so as not to waste time peeling and removing seeds;
• the storage room for workpieces must be protected from sunlight;
• A microwave will help speed up the process of sterilizing jars. Add water to the bottom of a clean jar and place in the oven for 4 minutes;
• Place a waffle towel on the bottom of the sterilization container - this will help prevent overheating of the cans from causing cracks;
• Iodized salt should not be used for canning;
• For crispy vegetables, place them in ice water before cooking.

Conclusion

Each of the recipes has a unique taste and is quite easy to prepare. Salted vegetables are perfect as a side dish for any dish, and “zucchini, like pineapples” can be used as a dessert.