Original do-it-yourself winter snacks: how to pickle zucchini - 12 most delicious recipes

In the 19th century zucchini in Russia they played the role of decorative decoration for the garden. Later, having tasted the tasty and healthy fruit, people began to eat it fresh, stewed and fried. The vitamins contained in this vegetable improve the functioning of the heart, digestive and nervous systems. It is good to serve with meat and fish, because it improves protein absorption.

Many housewives know how to prepare vegetables for future use and boldly experiment with ingredients. Read the most popular ways to pickle zucchini for the winter: the simplest and most original homemade recipes.

Subtleties of cooking salted zucchini

A few recommendations on how to salt zucchini in order to preserve their beneficial properties and pleasant taste as much as possible:

1. When pickled, limp and dry vegetables will not be juicy and crispy. The younger the zucchini, the crispier it turns out after salting.
2. Zucchini salt in an enamel or glass container, which is first doused with boiling water or sterilized.
3. When salting zucchini, take 2 tbsp. Heaped spoons of salt per 1 liter of water. Vegetables are stored in the refrigerator.
4. Vegetables should be completely immersed in brine. To do this, they put pressure on them, which is more convenient to do in a saucepan.
5. Before cooking, vegetables and herbs are washed and dried with a towel, the stalks of the zucchini are removed (if necessary, the peel and seeds can be removed).
6. Use coarse salt, not fine iodized salt.
7. To make the zucchini firm and crispy, horseradish, currant and cherry leaves are used in pickling.

Preparing for pickling

Proper preparation of vegetables for pickling guarantees you a wonderful result:

• for pickling, take small young zucchini 10-15 cm long;
• vegetables are washed and the stalk is removed;
• peel and seeds are removed from overgrown vegetables;
• purchased vegetables are soaked in water for several hours to remove nitrates;
• vegetables are salted whole or in 1.5-2 cm circles with herbs, vegetables, currant and cherry leaves;
• so that vegetables are salted faster, they are cut thinner;
• When whole salting, each vegetable is pierced in several places with a toothpick or fork.

Popular recipes for delicious preparations

These recipes take little time to prepare, but the result is delicious, savory snacks that both family and guests will appreciate.

Classic recipe for salted zucchini

Ingredients for one liter jar:

• 600 g of small zucchini with dense pulp;
• a few black peppercorns;
• 2 bay leaves;
• 1 tbsp. spoon 9% vinegar;
• dill and horseradish to taste.

Preparation:

1. Vegetables are cut into slices and soaked in cold water for two hours.
2. Place half of the herbs and spices to taste on the bottom of the dish. Place chopped vegetables and other seasonings on top.
3. Zucchini is poured with boiled water three times. For the first time, water is boiled, poured into a jar, and covered with a lid. After 10 minutes, pour the water into a saucepan, add salt (2 heaped tablespoons of salt per 1 liter of water) and boil. After this, pour the zucchini again and cover with a lid. The second step is repeated again, only without adding salt, since the brine is already salty.
4. Pouring the brine into the jar for the third time, add vinegar and roll up the lids.
5. The jars are placed upside down, wrapped in a blanket and left to cool at room temperature.

With parsley

Ingredients:

• 2 small zucchini;
• 5 bay leaves;
• 1 large bunch of parsley;
• 1 tbsp. a spoonful of salt and sugar;
• 1 liter of water.

Preparation:

1. The zucchini is washed. Without peeling the skin, cut into small circles or pieces.
2. Place bay leaf, zucchini and chopped parsley into a sterilized jar.
3. Boil a brine of water, salt and sugar. Pour it over the vegetables and roll up the boiled lids.
4. The jars are placed upside down, wrapped in a blanket and left to cool at room temperature.

Instant lightly salted zucchini

Ingredients:

• 500 g of young zucchini up to 12 cm with tender pulp;
• 2 cloves of garlic;
• 1 bay leaf;
• 1 tbsp. spoon without a slide of salt and sugar;
• 1 bunch of greens;
• a few black peppercorns;
• cloves to taste;
• 0.5 liters of water.

Preparation:

1. The greens and garlic are chopped and placed on the bottom of the dish in which the vegetables will be pickled.
2. Place zucchini cut into thin slices on top and pour in a boiled and cooled brine of water, salt, sugar and spices.
3. The dishes are covered and left in a dark place at room temperature.
4. After 6-7 hours, the zucchini can be served.
5. The remaining vegetables can be stored in the refrigerator for no more than two days.

Vegetables marinated in honey sauce

Ingredients:

• 500 g of young zucchini up to 12 cm with tender pulp;
• 3 cloves of garlic;
• 2 tbsp. spoons of liquid or melted honey;
• 0.5 teaspoons of salt;
• 1 bunch of greens;
• 90-110 ml vegetable oil;
• 90-110 ml vinegar.

Preparation:

1. The zucchini is cut very thinly with a vegetable slicer along the fruit or across into circles, mixed with salt and left for 30 minutes.
2. The marinade is prepared from liquid honey.If the honey has crystallized, it is melted at a temperature not exceeding 60 degrees.
3. The herbs and garlic are chopped and mixed with oil, vinegar and chilled honey.
4. The juice is drained from the zucchini, poured with garlic and honey marinade and left at room temperature.
5. After two hours, the delicious snack is ready.

Attention! It is important to thoroughly mix all the products so that the marinade saturates every piece.

Salted zucchini in jars without sterilization “Crispy”

Ingredients for a three-liter jar:

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

Preparation:

1. The zucchini is cut very thinly with a vegetable slicer along the fruit or across into circles and placed in a jar along with seasonings.
2. Pour boiling water over the jar of zucchini twice for 10 minutes.
3. The third time, pour in a brine of water, salt, sugar and vinegar, brought to a boil.
4. The jars are rolled up and left upside down under a blanket for two days.

With minced vegetables in tomato sauce

Ingredients:

• 6-7 kg of zucchini;
• 1.3 kg carrots;
• 135 g parsnip, celery, parsley roots;
• 225 g onions;
• 2.7 kg of tomatoes for sauce;
• 24 g of greens;
• 90 g salt;
• 70 g sugar;
• 520 g vegetable oil;
• 5 g of ground black and allspice.

Preparation:

1. Zucchini is cut into 1.5-2 cm circles and fried in vegetable oil.
2. Fry carrots, onions and roots.
3. Vegetables are sprinkled with finely chopped herbs.
4. Tomatoes are crushed in a blender, mixed with vegetable oil and spices, and boiled.
5. Pour a little sauce into the bottom of a clean, dry jar, then carefully lay out the zucchini up to half the jar, add a layer of minced vegetables on top, which is covered with another layer of zucchini.
6. Vegetables are poured with hot tomato sauce.
7. The jars are placed in a pan with water heated to 60-70 degrees and covered with boiled lids. Jars with a capacity of 0.5 liters are sterilized for 50 minutes at a temperature of 100 degrees, liter jars are boiled for 90 minutes.
8. After sterilization, the jars are rolled up and left upside down under a blanket until they cool.

Spicy pickled zucchini

Ingredients:

• 2 small zucchini;
• 2 dessert spoons of tomato paste;
• 1 hot pepper;
• 1 clove of garlic;
• 1 bay leaf;
• 1 dessert spoon of salt;
• 35 g sugar;
• 4 black peppercorns;
• one pinch each of ground black and red pepper;
• 1 sprig of basil;
• 35 ml vinegar;
• 250 ml water.

Preparation:

1. Zucchini is cut into 0.5 cm circles and placed in jars pre-sterilized in the oven.
2. To make the marinade, boil water, add tomato paste, spices and thinly sliced ​​garlic. Simmer over low heat for 3-4 minutes after boiling, add vinegar, bring to a boil again and remove from heat.
3. The hot pepper is blanched for 1-2 minutes, and the basil is doused with boiling water. Then they put it on the zucchini and fill the jars to the top with marinade.
4. Cover the jar with a lid, place it on a towel in a saucepan, and sterilize it for five minutes over low heat so that the jar does not burst.
5. Close the lid tightly and leave it upside down under the blanket until it cools.
6. After a week, you can eat zucchini.

In instant marinade

Ingredients:

• 3 zucchini;
• 2 cloves of garlic;
• 3 black peppercorns;
• 1 teaspoon salt;
• 1 tbsp. spoon of sugar;
• 3 tbsp. spoons of apple cider vinegar;
• 2 tbsp.spoons of sunflower oil;
• 2 tbsp. spoons of pumpkin seeds;
• 1.5 glasses of water.

Preparation:

1. Zucchini is cut into thin slices and placed in a deep container.
2. Prepare a marinade from water, chopped garlic and spices. When the water boils, add vinegar and pour the hot marinade over the vegetables.
3. After cooling, drain the marinade from the zucchini, season with oil, sprinkle with pumpkin seeds fried in a dry frying pan and serve.

Zucchini, marinated in pieces

For this recipe, you can use vegetables of varying degrees of maturity. Ingredients for five 500g jars:

• 2 kg of zucchini;
• 1 bunch of dill and parsley;
• 1 head of garlic;
• 1 tbsp. spoon of salt;
• 1 teaspoon ground black pepper;
• 0.5 cups sugar;
• 0.5 cups table vinegar;
• 0.5 cups vegetable oil.

Preparation:

1. Vegetables are cut into small pieces and placed in a deep bowl.
2. Mix thoroughly with spices, crushed garlic, finely chopped herbs, vinegar and oil.
3. Cover the dish with a lid and leave at room temperature for 5-6 hours, stirring from time to time.
4. Pickled vegetables are transferred to sterilized jars. Cover the jars with lids, place them on a napkin in a pan, and fill the pan up to half the jar with cold water. Sterilize for 15 minutes after boiling over low heat to prevent the jar from bursting.
5. Close the lid tightly and leave upside down until cool.
6. Store in a cool place.

With apple cider vinegar

Ingredients:

• 1 kg of young zucchini;
• 100 g each of apple cider vinegar and sugar;
• 3 black peppercorns;
• 2 cloves;
• 1.5 tbsp. spoons of salt;
• 1 bunch of dill;
• coriander seeds to taste;
• 1 liter of water.

Preparation:

1. Vegetables are cut into 2 cm circles.
2. A marinade is prepared from water, vinegar, salt and sugar.
3. Zucchini, sprigs of dill and spices are placed in jars, poured with boiling marinade, the jars are covered with lids and left for a day at room temperature.
4. Add the remaining marinade if necessary, screw on the lids and store in the refrigerator.

Ukrainian style with horseradish

Ingredients:

• 2 kg of zucchini;
• 20 g horseradish leaves;
• 4 mint leaves;
• 2 bay leaves;
• 3 cloves of garlic;
• 20 g each of celery and parsley;
• 5 black peppercorns;
• 3 tablespoons of salt;
• 200 g 5% vinegar;
• 1 liter of water.

Preparation:

1. Vegetables are cut into small pieces, the garlic is crushed in a garlic press.
2. Place all the ingredients and vegetables on the bottom of the jar and fill them with a boiling brine of water, salt and vinegar.
3. Cover the jars with lids and place them on a napkin in a pan. Fill the pan up to half the jar with hot water. Sterilize for eight minutes after boiling over low heat to prevent the jars from bursting.
4. Close the lids tightly and leave upside down until cool.

Young canned zucchini “Like cucumbers”

Ingredients:

• 1 zucchini;
• 1 onion;
• 1 bunch of dill and parsley;
• 3 cloves of garlic;
• 1 bay leaf;
• 5 black peppercorns;
• 50 g salt;
• 25 g sugar;
• 1 tbsp. spoon 9% vinegar;
• 500 ml water.

Preparation:

1. Zucchini is cut into 1.5 cm circles. Large circles can be cut in half.
2. The onion is cut into rings, the garlic into slices. The greens are finely chopped.
3. Place all ingredients in a sterilized liter jar, add 1 tbsp. spoon of 9% vinegar, pour boiling brine of water, salt and sugar.
4. Cover the jar with a lid, place it on a napkin in a pan, fill the pan up to half the jar with hot water, sterilize it for 10 minutes after boiling over low heat so that the jar does not burst.
5. Close the lid tightly and leave it upside down under a blanket until it cools.

Conclusion

In preparation and pickling zucchini for the winter there are some nuances. It is important to remember that the speed of salting of vegetables depends on the shape and thickness of the slices. At the same time, all the recipes are easy to follow and do not require much time and effort, and the ingredients for these snacks are found in every kitchen.

Some recipes do not use vinegar, some do without sterilization, such as when preparing lightly salted zucchini – they are served a few hours after salting. Every housewife will find a zucchini snack recipe to suit her taste.