The most delicious and simple recipes for pickling zucchini in jars for the winter

Winter preparations - not only is a great way to preserve a significant part of the harvest, but also to have delicious snacks in stock that can be quickly put on the table when guests arrive.

Despite the large selection of canned goods in the store, your own preparations are much nicer and tastier. How to salt zucchini for the winter in jars? Our article is a selection of the best step-by-step and simple recipes.

Instant pickled zucchini for winter in liter jars

The recipe is for 2 liter jars. The easiest and fastest option.

Ingredients:

• 1 kg of young zucchini without seeds;
• 50 g dill;
• 5 cloves of garlic;
• 8 peas of allspice;
• 30 black peppercorns;
• 1 liter of water for marinade;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 3 tbsp. l. 9% vinegar.

Preparation:

1. Wash the zucchini and cut into semicircles.
2. Place half of all ingredients in each jar (equal parts on the bottom and on top, in the middle of the zucchini).
3. Roll up.
4. The salty snack can be eaten after 20-25 days.

Recipe for pickling zucchini with cherry leaves

For this recipe, it is better to take zucchini with underdeveloped seeds, up to 10 cm long.

Ingredients:

• 10 kg of young zucchini;
• 5 liters of water;
• 300 g cherry leaves;
• 300 g horseradish root;
• 250 g salt;
• parsley to taste.

Preparation:

1. Rinse everything well, cut off the tails of the zucchini.
2. Chop the zucchini coarsely and the horseradish finely.
3. Place in jars in layers: zucchini, cherry leaf, horseradish, parsley.
4. To prepare the brine, add salt to the water and bring to a boil, filter and cool.
5. Fill the contents of the jars with brine.
6. Place in a cool, dry place for 20-25 days. During this time, add brine if necessary.

Zucchini marinated for the winter with garlic

Small fruits up to 15 cm in length are suitable. You can use apple cider vinegar.

Ingredients:

• 1 kg of zucchini;
• 1 liter of water;
• 80 g salt;
• 70 ml 9% vinegar;
• 30 g dill;
• 10 cloves of garlic;
• 5 peas of allspice.

Preparation:

1. Wash the zucchini, cut off the stems and cut into circles 1.5-2 cm thick.
2. Cut the garlic into slices, chop the dill.
3. Place all prepared additives on the bottom of the jar. Place the zucchini tightly on top.
4. Bring water to a boil in a separate pan, add salt and vinegar.
5. Pour the brine into a jar and roll it up.

Read also:

Proper cultivation of zucchini and care in open ground.

Advantages and disadvantages of round zucchini.

Squash caviar just like in the store

Serve cold with your favorite dish or as a separate appetizer.

Ingredients:

• 1 kg of zucchini;
• 350 g onions;
• 250 g carrots;
• 100 ml refined vegetable oil;
• 2 tbsp. l. flour;
• 3 tbsp. l. tomato paste;
• 2 tsp. salt;
• 1 tsp. Sahara;
• 0.5 tsp. paprika;
• 0.5 tsp. hot red pepper;
• 1/3 tsp. ground black pepper;
• 4 cloves of garlic;
• 2 tsp. 9% table vinegar.

Preparation:

1. Wash the vegetables and peel them. If necessary, remove the middle of the zucchini.
2. Chop the zucchini and simmer in a small amount of water for 10-15 minutes.
3. Cut the onion into half rings, grate the carrots.
4. Simmer onions and carrots in vegetable oil until soft.
5. Mix the vegetables in one container and grind with a blender. You can pass it through a meat grinder with a fine nozzle.
6. Boil the mixture in a thick-bottomed saucepan for 20 minutes.
7. Add salt, sugar, paprika, black and red pepper to the vegetables.Stir and cook for another 15 minutes with the lid closed over low heat.
8. In a dry frying pan, fry the flour for 2 minutes, stirring constantly.
9. Add chopped garlic, flour and tomato paste to the zucchini mass.
10. Pour in vinegar. Mix.
11. Cook over low heat for another 5 minutes and you can put homemade squash caviar into jars.

Fragrant fried winter squash with garlic and herbs

Ingredients:

• 2 kg of zucchini;
• 6 cloves of garlic;
• 200 ml vegetable oil;
• 120 ml vinegar;
• 1 bunch of greens;
• 1 cup flour;
• 1 onion;
• 2 tbsp. l. salt.

Preparation:

1. Wash and peel the vegetables.
2. Cut the zucchini into circles no more than 1 cm thick.
3. Mix salt with flour.
4. Coat both sides of the zucchini in the mixture.
5. Fry in vegetable oil until crispy (there should be a lot of oil, as in deep frying).
6. Finely chop the greens and garlic.
7. Chop the onion and fry in oil.
8. Place greens with garlic at the bottom of the jar, then zucchini. Pour vinegar and vegetable oil on top.
9. Roll up the jar.
10. Store in a cool place.

Zucchini adjika for the winter

Ingredients:

• 3 kg of zucchini;
• 500 g carrots;
• 500 g sweet pepper;
• 5 cloves of garlic;
• 1.5 kg of tomatoes;
• 2 tbsp. l. salt;
• ½ cup sugar;
• 2.5 tsp. hot pepper;
• 1 glass of vegetable oil.

Preparation:

1. Wash and peel the vegetables. Cut as desired.
2. Pass the vegetables through a meat grinder until you can feel the individual pieces. There is no need to make a homogeneous puree.
3. Add all the spices.
4. Put the mixture on the fire for half an hour.
5. Add chopped garlic to the vegetables and cook for another 5 minutes.

Winter squash in spicy sauce

Ingredients:

• 3 kg of zucchini;
• 0.5 kg carrots;
• 100 g garlic;
• 1 hot capsicum;
• 200 ml 9% table vinegar;
• 1 cup of sugar;
• 2 tbsp. l. salt;
• 200 ml vegetable oil.

Preparation:

1. Wash and peel the vegetables.
2. Cut the zucchini into circles 1-2 cm thick.
3. Pass carrots with pepper and garlic through a meat grinder.
4. Mix vinegar, vegetable oil, sugar, salt in a saucepan. Place on low heat.
5. When the liquid boils, add carrots, pepper and garlic to it.
6. Cook for 5 minutes.
7. Add zucchini. Cook for 25 minutes after boiling.
8. Place into jars and roll up.

How to marinate zucchini so that they taste like milk mushrooms

The recipe is for 4-5 liter jars.

Ingredients:

• 3 kg of zucchini;
• 2 medium bunches of dill and parsley;
• 300 g carrots;
• 10 cloves of garlic;
• 350 ml vegetable oil;
• 200 ml 9% table vinegar;
• 2 tbsp. l. salt;
• 6 tbsp. l. Sahara;
• 1 tsp. ground black pepper.

Preparation:

1. Wash and peel the vegetables.
2. Cut the zucchini into cubes or cubes.
3. Cut the carrots into small cubes.
4. Finely chop the greens.
5. Cut the garlic into medium-sized pieces.
6. Mix all vegetables in a saucepan.
7. Prepare the marinade separately: mix sugar, salt, vinegar, pepper and vegetable oil until the salt and sugar are completely dissolved.
8. Pour the marinade over the vegetables and leave to sit at room temperature for 2-3 hours.
9. Place vegetables in jars, pour marinade over them, and roll up.

Spicy zucchini for the winter

Ingredients:

• 3 kg of zucchini;
• 1 kg of tomatoes;
• 500 g bell pepper;
• 2 pods of bitter red pepper;
• 100 g garlic;
• 250 ml vegetable oil;
• 100 ml 9% vinegar;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. salt.

Preparation:

1. Wash and peel all vegetables.
2. Remove seeds from peppers and chop finely.
3. Grind peppers and garlic in a blender.
4. In a saucepan, combine the chopped tomatoes and mixture from the blender.
5. Pour in the oil, add sugar and salt.
6. Cut the zucchini into cubes.
7. Add them to the mixture in the pan.
8. Simmer for 30 minutes.
9. Add table vinegar and stir.
10. Cook for another 2 minutes.
11. Place the finished dish into jars.

Zucchini marinated for the winter with carrots in Korean

Ingredients:

• 1 kg of large zucchini;
• 1 cup grated carrots;
• 1 cup chopped onion;
• 1 cup thinly sliced ​​bell pepper;
• 7 cloves of garlic;
• 0.5 cups refined vegetable oil;
• 0.5 cups 9% vinegar;
• 3 tbsp. l. Sahara;
• 10 g salt;
• 1.5 tbsp. l. spices for carrots in Korean;
• a bunch of dill and parsley.

Preparation:

1. Grate the zucchini.
2. Mix all other ingredients.–
3. Let it brew for 4 hours at room temperature.
4. Divide into jars.
5. Place the jars in a large saucepan, add water and cook for 25 minutes.
6. Roll up the cans.

Tips and tricks for preparing and sealing jars

All recipes require long-term storage of the finished product. Therefore, it is important to pre-sterilize the jars in which you plan to store the preparations.

After filling, the jar should be rolled up. There are special devices for this - manual and automatic seaming machines. You will also need special lids, a pan in which sterilization will take place and tongs to remove the lids from boiling water.

Reference. If you don't like the taste of vinegar or it's contraindicated for someone close to you, you can use citric acid instead.

Conclusion

Tasty and healthy dishes that do not require much time are always relevant for the holiday table and everyday use. Simple ingredients can be found in your garden or at your local store. Bon appetit!