How to cook canned zucchini for the winter without sterilization: the best recipes and recommendations for twists

If you have a large harvest of zucchini in your garden, preserve them for the winter. This will save you from having to quickly eat fresh harvest with your whole family. Vegetable preparations are tasty, healthy and perfectly compensate for the lack of fresh vegetables during the long winter season.

In this material we have collected the best original zucchini canning recipes without sterilization. Bookmark this page so you don't lose it.

Canned zucchini without sterilization: classic step-by-step recipe

The simplest and fastest recipe, but no less delicious. Zucchini You need young ones, small in size and with soft skin.

Ingredients:

• 1.8 kg zucchini;
• 12 cloves of garlic;
• 6 buds of cloves;
• 1 bunch of dill;
• 2 tsp. black peppercorns;
• 3 bay leaves;
• 1.5 liters of water;
• 190 g sugar;
• 70 g salt;
• vegetable oil;
• 190 ml 9% vinegar.

Preparation:

1. Wash the zucchini and cut into slices 0.5 cm thick.
2. Place dill, garlic, cloves, pepper and bay leaf in prepared jars. Place zucchini circles tightly on top.
3. Pour boiling water over and let stand for 10 minutes.
4. Drain the water.
5. Prepare the brine. To do this, mix water, salt, sugar and vinegar in a saucepan. Bring to a boil and cook until the salt and sugar are completely dissolved.
6. Fill the jars with brine.
7. Pour vegetable oil on top to cover all the vegetables.

Triple Fill Method

The recipe is designed for 3-4 liter jars, depending on the density of the vegetables.It is advisable to select zucchini of such length that it does not exceed the height of the jar.

Ingredients:

• 2.5 kg of young zucchini;
• 8 cloves of garlic;
• 5 peas of allspice;
• ½ pod of hot pepper;
• 1.5 liters of water;
• 2 tbsp. l. salt;
• 6 tbsp. l. Sahara;
• 3-4 dill umbrellas;
• 200 ml 9% vinegar.

Preparation:

1. Wash the zucchini and remove the edges.
2. Cut lengthwise into 4 pieces.
3. Place garlic, dill, allspice and hot pepper cut into rings into jars.
4. Place the zucchini tightly on top.
5. Pour boiling water over and let stand for 10 minutes. Drain the water.
6. Repeat the procedure.
7. Boil 1.5 liters of water in a saucepan. Add salt, sugar and vinegar. Cook until the crystals are completely dissolved.
8. Fill the jars with brine.

Zucchini, cut into circles, with minced vegetables in tomato sauce

Delicious vegetable mixture. Can be eaten either cold or warm.

Ingredients:

• 6.5 kg of zucchini;
• 1.3 kg carrots;
• 130 g mixture of parsnips, celery and parsley;
• 220 g onions;
• 90 g salt;
• 70 g sugar;
• 2.7 kg of tomatoes;
• 500 ml vegetable oil;
• 5 g ground black pepper;
• 5 g allspice ground;
• 20 g dill greens.

Preparation:

1. Wash, peel and cut the zucchini into 2 cm thick slices.
2. Fry in vegetable oil. Place on a plate and let cool.
3. Meanwhile, finely chop the carrots, onions, celery, parsnips and parsley. Fry. At the end add finely chopped dill.
4. Mix cooled zucchini with vegetables and place in jars.
5. Double fill with boiling water as in the previous recipe.
6. At this time, pour hot water over the tomatoes for 2-3 minutes, then peel them.
7. Grind in a blender or pass through a meat grinder.
8. Add black and allspice to the tomato sauce and heat the mixture in a saucepan. Add salt and sugar.
9. Bring the sauce to a boil and pour it into the jars of vegetables.

Read also:

Variety of zucchini "Orange" with an exotic taste and original appearance.

Proper cultivation of zucchini and care in open ground.

The advantages and disadvantages of round zucchini that every summer resident should know.

A savory appetizer of zucchini for the winter with garlic and carrots

Vegetables prepared according to this recipe turn out spicy and slightly crispy. From the specified amount of ingredients you will get 1.5-1.8 liters of the product.

Ingredients:

• 1 kg of zucchini;
• 2 medium carrots;
• 12 cloves of garlic;
• 270 ml water;
• 1 tbsp. l. salt;
• 2 tbsp. l. heaped sugar;
• 0.5 tbsp. vegetable oil;
• 2 tbsp. l. 9% vinegar.

Preparation:

1. Wash the zucchini, peel and cut into large cubes.
2. Grate the carrots on a coarse grater, chop the garlic.
3. Place the vegetables in a saucepan and simmer until done. At the end, in 3-4 minutes, add garlic.
4. Place the stew in a jar and double fill with boiling water.
5. While the vegetables are steeping, mix water, sugar, salt and vinegar in a saucepan. Boil.
6. Pour brine over zucchini.

Zucchini with red currants

Zucchini with currant berries not only look attractive and appetizing, but also acquire a sweet and sour taste. The recipe is for a liter jar.

Ingredients:

• 3 young zucchini;
• 150 g red currants;
• 3 cloves of garlic;
• 2 leaves of horseradish;
• 4 dill umbrellas;
• 1.5 tsp. salt;
• 1 tsp. Sahara;
• 2 clove buds;
• 6 peas of allspice;
• 2 tbsp. l. 9% vinegar.

Preparation:

1. Wash the zucchini and cut into slices 1 cm thick.
2. Place horseradish leaves into the prepared container and place zucchini and chopped garlic on top.
3. Double fill with boiling water.
4. Pour the boiling water into the pan one last time and add salt, sugar and all the spices.Boil. Pour in vinegar and cook until salt and sugar are completely dissolved.
5. Pour the berries into a jar and pour over the marinade.

Fried zucchini in tomato sauce for the winter

The dish turns out very spicy, with a rich aroma and taste.

Ingredients:

• 270 g zucchini;
• 370 g tomatoes;
• 120 g sweet pepper;
• 40 g garlic;
• 70 ml vegetable oil;
• 30 ml apple cider vinegar;
• 10 g paprika;
• 10 g salt;
• 20 g sugar;
• 5 g pepper mixture;
• 1 tbsp. l. mixture of greens.

Preparation:

1. Wash all vegetables.
2. Cut tomatoes, garlic and peppers into arbitrary pieces. Grind everything in a blender. Add herbs, paprika, salt, sugar and pepper mixture. Mix.
3. Cut the zucchini into cubes.
4. Fry in oil.
5. Steam the tomato sauce over heat for 15 minutes. Pour in vinegar. Add zucchini and simmer for another 5 minutes.
6. Place the snack into jars.
7. Roll up the boiled lids.

Canned zucchini like mushrooms

The vegetables really look like mushrooms. To enhance the effect, remove the peel.

Ingredients:

• 2 kg of fresh zucchini with soft skin;
• 125 g apple cider vinegar;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. coarse salt;
• 125 ml vegetable oil;
• 5 cloves of garlic;
• 10 black peppercorns;
• 1 bunch of fresh herbs.

Preparation:

1. Wash the zucchini and cut into small cubes.
2. Grind the peppercorns in a mortar.
3. Wash the greens and chop finely.
4. Chop the garlic.
5. Pour oil, vinegar into a large container, add herbs and garlic. Add chopped pepper and zucchini. Mix.
6. Leave for 12 hours at a temperature not exceeding 20 degrees.
7. Boil lids and storage jars.
8. Place the vegetables with the marinade in a jar and roll up.

Canned zucchini with chili ketchup

The dish turns out to be moderately spicy and even sweet. For cooking, it is better to choose young zucchini.From the specified amount you will get a three-liter jar of the product.

Ingredients:

• 2.5 kg of zucchini;
• 5.5 tbsp. water;
• 135 g sugar;
• 200 ml 9% vinegar;
• 2 tbsp. l. salt;
• 5 tbsp. l. chili ketchup.

Preparation:

1. Wash the zucchini and cut into slices.
2. Place in a jar.
3. Mix water, salt, sugar and ketchup in a saucepan. Boil.
4. Pour in vinegar, stir and remove from heat.
5. Pour sauce over vegetables.
6. Roll up the jar.

Korean zucchini

In this recipe, you can cut the zucchini into thin slices or grate it on a special grater for Korean carrots. The spicy marinade allows the seaming to be stored for a long time.

Ingredients:

• 2 kg zucchini;
• 500 g carrots;
• 300 g onions;
• 600 g sweet pepper;
• 100 g garlic;
• 2.5 liters of water;
• 0.5 tbsp. vegetable oil;
• 50 ml soy sauce;
• 20 g sesame seeds;
• 1 tsp. cayenne pepper;
• 2 tsp. grain mustard;
• 2 tbsp. l. Sahara;
• 1 tsp. salt;
• 50 ml vinegar.

Preparation:

1. Wash and cut the zucchini.
2. Wash the sweet peppers and remove seeds.
3. Grate carrots and peppers.
4. Cut the onion into half rings, chop the garlic.
5. Mix all vegetables in one container.
6. Boil water in a separate saucepan. Add sesame seeds first, then mustard.
7. After 1 minute, add sugar and salt.
8. Pour in soy sauce, oil and vinegar. Stir and bring to a boil.
9. Add cayenne pepper.
10. Pour marinade over vegetables.

Reference. Cayenne pepper becomes hotter when boiled. Therefore, 0.5-1 minutes of cooking is enough.

Rules for canning without sterilization

The first and most important thing in such canning is the choice of dishes and vegetables. All products must be fresh, without any damage or visible signs of disease. Storage jars and lids must be thoroughly washed with soap. You can also add baking soda to the sponge.

Preservative products should also be used in the preparation. These include vinegar, sugar, citric acid, vegetable oil and salt.

Fill the jars with brine or lay out the vegetables while they are hot.

Advice. To prevent the jar from bursting, you need to dip it upside down in hot water. But do it gradually.

Canning without sterilization not only saves time and effort, but also avoids such troubles as the bottom of the jar breaking off.

Tips and tricks

Here are a few tips to help you preserve your ingredients longer:

1. Use only fresh vegetables.
2. Wash the lids and jars thoroughly before placing vegetables in them.
3. One of the most important points is to close the jars correctly. For seaming, it is better to use a special machine so as not to break the seal. It is also worth preparing a towel or oven mitt, since the jars are filled with hot water.
4. After filling and sealing, the jars need to be turned upside down and covered with a blanket. In this form, let cool to room temperature.
5. Since sterilization is not used, it is advisable to store the workpieces in a cool place.
6. Do not place jars on the balcony in winter, they may leak or burst.

Conclusion

Preserving zucchini is as easy as preserving cucumbers or tomatoes. The only thing that takes longer is chopping vegetables. But any time on a cold winter day you can enjoy vegetable dishes with your whole family.