A selection of the best recipes for canned zucchini: cook deliciously and surprise your guests

Zucchini - A popular variety of zucchini. In markets and supermarket shelves you can find fruits of dark green, striped and yellow colors. The vegetable has an amazing taste, has delicate pulp with small, almost imperceptible seeds and a thin peel. Canned zucchini squash is a frequent guest on our tables. In this material we have collected proven recipes for winter preparations of zucchini in marinade.

Preparing zucchini for canning

Zucchini, or zucchini, is good because it does not need to be processed for a long time before putting it into jars. The fruits are only thoroughly washed and the ends are cut off. The skin of young vegetables is thin, and the middle contains practically no seeds. Young zucchini are delicious even fresh. They are used to prepare instant snacks in marinade with honey, garlic and herbs.

The cutting method depends on the snack recipe:

• for adjika, the pulp is ground in a blender or meat grinder;
• for salting or pickling, cut into half rings or cubes;
• for salads, grate, cut into strips or cubes.

If you decide to use old large zucchini, you will have to cut off the peel and remove the middle with the seeds.

To keep the zucchini dense and crispy, the pieces are immediately placed in jars and filled with hot brine or marinade.

If you plan to pre-marinate in vinegar, place the chopped vegetables in an enamel bowl, but not a metal one, to avoid oxidation of the products.

Delicious preparations: pickled zucchini for the winter

Recipes for pickled zucchini are the most popular among housewives. To prepare young vegetables, different methods are used: they are pre-blanched and sealed without sterilization, or they are immediately placed in a glass container and placed in a water bath.

The first method simplifies the preservation process and reduces the time spent near the stove, which is especially important in the summer heat. Zucchini marinated with spices and vinegar has a spicy, sweet taste. Fresh horseradish, currant and cherry leaves keep the pieces firm.

With garlic and carrots

Ingredients:

• zucchini – 2 kg;
• carrots – 5 pcs.;
• garlic – 3 heads;
• water – 550 ml;
• rock salt – 60 g;
• white sugar – 100 g;
• vegetable oil – 200 ml;
• table vinegar 9% – 60 ml.

Step-by-step preparation:

1. Wash the zucchini and remove the skin. If the fruits are young, the skin and seeds do not need to be removed. Cut the pulp into cubes 3-4 cm long.
2. Place a large saucepan on the fire and cook the marinade from water, vinegar, oil, salt and sugar. Let it boil and lower the zucchini into the liquid. Cover with a lid and cook for 10 minutes.
3. Grate the carrots on a coarse grater, pass the garlic through a press and add to the vegetables. Simmer for 5-7 minutes, then place in a glass container.
4. Cover the jars with lids and place in a water bath for 10 minutes. Seal tightly and leave to cool upside down.

With Torchin sauce

Ingredients:

• zucchini – 3 kg;
• peeled carrots – 600 g;
• water – 3 l;
• “Torchin” sauce – 250 g;
• vinegar 9% – 300 ml;
• sugar – 50 g;
• salt – 60 g;
• umbrellas and dill;
• garlic – 2 heads;
• black peppercorns, laurel - to taste;
• cherry and currant leaves.

Preparation:

1. Wash the zucchini and cut into cubes or slices.Grate the carrots on a grater with the coarse side.
2. Place spices and leaves, peeled garlic cloves, dill umbrellas, finely chopped herbs and vegetables into jars.
3. Boil water, add salt and pour in the vegetable mixture, leave for 15 minutes.
4. Pour the brine into a saucepan, add vinegar, sugar, sauce, bay leaf. Wait until it boils, remove the bay leaf and pour into jars.
5. Cover the containers with tin lids and set to pasteurize for 10 minutes. Roll the workpiece tightly and turn it over.

Advice. Torchin sauce can be replaced with any other tomato sauce or ketchup.

"In Ukrainian"

Ingredients:

• zucchini or other zucchini – 4 kg;
• carrots – 4 pcs.;
• garlic – 2 heads;
• natural tomato paste – 700 g;
• vinegar 9% – 150 ml;
• oil – 300 ml;
• salt – 60 g;
• sugar – 180 g.

Preparation:

1. Prepare the vegetables and cut into thin slices. Mix salt and sugar in a large container. Pour in odorless sunflower oil and vinegar. Leave for half an hour.
2. Squeeze the garlic through a press and add to the vegetable mixture along with the tomato paste. Place the container on low heat and cook for 15-20 minutes.
3. Place the mixture in jars and close with screw caps, turn over and insulate.

Lightly salted with garlic and herbs

The vegetable is prepared according to the principle of lightly salted cucumbers. Only salt and herbs are added. Use immediately or put into jars.

Ingredients:

• young zucchini with thin skin - 7-8 pcs.;
• garlic – 7-8 cloves;
• horseradish and currant leaves, dill and celery - to taste;
• black and allspice - taste;
• water – 2 l;
• rock salt – 150 g.

Preparation:

1. Wash the fruits and cut into cubes.
2. Place washed herbs, peeled garlic cloves, spices, and zucchini at the bottom of the jars.
3. Pour water into the pan, add salt and let it boil.Remove from heat and leave to cool.
4. Pour the brine over the vegetables, place the jar in a deep bowl, and cover the top with a nylon lid. Leave at room temperature for 24 hours.

The snack can be served immediately or rolled into jars using the sterilization method.

Marinated with onions

Ingredients:

• zucchini – 1.5 kg;
• garlic – 1 head;
• black peppercorns – 3-4 pcs.;
• laurel, parsley - to taste;
• one large onion;
• water – 1.5 l;
• sugar – 30 g;
• salt – 60 g;
• apple cider vinegar – 80 ml.

Preparation:

1. Wash the fruits and cut into half rings. Peel the onion and cut into slices. Finely chop the parsley.
2. Place spices, garlic cloves, and bay leaves in a glass container. Layer onion, parsley and zucchini.
3. Prepare the brine and pour it hot into jars. Leave to sit for 20 minutes. Drain the liquid into a saucepan, let it boil and refill the containers.
4. Pour 1 teaspoon of vinegar into each jar. Cover with lids and set to sterilize. Roll up tightly and turn over.

A simple recipe for canned colorful zucchini

Ingredients:

• yellow and green zucchini - 1.5 kg;
• rock salt – 90 g;
• water – 700 ml;
• sugar – 250 g;
• a bunch of dill and parsley, laurel, black peppercorns.

Preparation:

1. Cut the prepared vegetables into slices, place in a deep bowl, add herbs.
2. Prepare a brine with salt and sugar, bay leaf and pepper. Wait until it boils and turn it off. Pour over the vegetables and leave for half an hour.
3. Place vegetables in jars, pouring brine to the very top. Sterilize in a water bath and close with metal lids.

Zucchini salad with bell peppers

Ingredients:

• young zucchini – 2.5 kg;
• sweet pepper – 1.5 kg;
• onion – 1.5 kg;
• garlic – 2 heads;
• laurel and allspice - to taste;
• water – 2 l;
• wine vinegar – 180 ml;
• rock salt – 120 g;
• sugar – 200 g.

Preparation:

1. Wash the zucchini and cut into long strips. Peel the pepper and also cut into strips. Cut the onion into half rings and mix with vegetables in a deep bowl.
2. Make a brine from water, sugar, salt, bay leaf and pepper.
3. Place the vegetable mixture in jars, add garlic and vinegar on top and fill with hot brine. Place it in a water bath to sterilize. Seal with airtight lids and invert.

A la pineapples

Ingredients:

• large zucchini – 3 pcs.;
• sugar – 200 g;
• citric acid – 10 g;
• a pinch of turmeric or saffron;
• water – 2 l.

Step-by-step preparation:

1. Wash the zucchini, remove the peel and cut into 1 cm thick circles. Using a knife or glass of a suitable diameter, cut out the middle to make rings.
2. Prepare a syrup based on water, sugar, turmeric and citric acid. Wait until it boils and carefully transfer the zucchini. Cook for five minutes and remove from heat.
3. Leave the vegetables in the syrup until they cool to room temperature. Place the rings in jars of suitable size and fill with syrup. Place in the refrigerator for an hour and you are ready to serve.

Advice. If you want to close it for the winter, place the zucchini in a container while hot and immediately cover it with airtight lids.

Quick curry recipe

Ingredients:

• zucchini – 2.5 kg;
• onion – 1 pc.;
• salt – 70 g;
• vinegar 9% – 350 ml;
• curry seasoning – 40 g;
• water – 500 ml;
• sugar – 400 g.

Step-by-step preparation:

1. Cut the prepared zucchini into circles, then into triangles. Finely chop the onion, mix with vegetables and add all the salt indicated in the recipe. Leave for 25-30 minutes until the juice releases.
2. Cook a marinade based on water, sugar, vinegar and spices.
3. Place the mixture in a clean container and pour boiling marinade over it.
4. Place the jars in a large saucepan to pasteurize for 10 minutes, then seal tightly.

Spicy adjika from zucchini

The taste of this wonderful preparation is fully revealed 2 months after preparation.

Ingredients:

• zucchini – 3.5 kg;
• carrots – 700 g;
• paprika – 700 g;
• garlic – 1 head;
• fleshy tomatoes – 2 kg;
• salt – 90 g;
• sugar – 125 g;
• ground red pepper – 1.5 tbsp. l.;
• odorless sunflower oil – 300 ml;
• table vinegar 9% – 150 ml.

Preparation:

1. Grind the vegetables in a meat grinder. Add sugar, salt, red pepper, vegetable oil. Transfer the mixture to the pan and cook for 30 minutes.
2. Squeeze the garlic through a garlic press and stir into the vegetable mixture. Cook for another five minutes.
3. Pour in vinegar, simmer for 2-3 minutes and place in clean jars. Seal tightly and turn over.

Advice. If you want a more uniform consistency, grind the vegetables in a blender.

Zucchini with cucumbers in one jar

Ingredients:

• small zucchini – 2 pcs.;
• medium-sized cucumbers – 3 pcs.;
• carrots – 1 pc.;
• sweet pepper – 1 pc.;
• hot pepper – 1 pod;
• garlic – 3 cloves;
• horseradish root and leaves;
• dill umbrellas;
• water – 1 l;
• salt – 90 g;
• laurel, black pepper;
• sugar – 50 g;
• vinegar 9% – 30 ml.

Preparation:

1. Place dill, horseradish and garlic in jars.
2. Wash the zucchini and cucumbers, cut into thick slices. Place in containers, add spices.
3. Pour boiling water into the container and leave for 10 minutes. Then drain and refill the jars with boiling water for 20 minutes.
4. Make a marinade from water, salt, sugar and vinegar. Drain the water from the containers and fill to the top with marinade.Close with airtight lids and wrap.

Cooking recommendations

To make pickled zucchini delicious, take note of a few tips from experienced housewives:

1. Choose fresh fruits with elastic pulp and thin skin without defects.
2. Don't throw away overripe zucchini. They are ideal for caviar and adjika.
3. Combine zucchini with cucumbers and squash – it’s incredibly tasty!
4. Remember to sterilize glass containers before filling. This will ensure the safety of winter preparations.
5. Pickling is one of the best ways to prepare zucchini for the winter. The vegetable retains its structure and acquires new flavors thanks to spices and herbs.
6. Try to follow the proportions of sugar, salt and vinegar indicated in the recipes to ensure tasty snacks.

Conclusion

Canning vegetables for the winter is one of the best ways to preserve the vitamin composition and beneficial properties of foods. Zucchini and other zucchini, marinated in sweet and spicy marinades, will be a tasty addition to meat, fish, cereals, and pasta. In the winter we are short on fresh summer vegetables, so a jar of crispy slices will come in handy.