Top 10 best ways to prepare pickled zucchini for the winter: recipes from experienced housewives

Simple, quick to prepare, incredibly tasty zucchini recipes in various variations will surprise even sophisticated gourmets.

Zucchini is an excellent addition to main courses and a delicious stand-alone snack. Appetizing homemade preparations will diversify and decorate family dinners on winter evenings. Juicy vegetables will not only remind you of the taste of summer, but will also provide you with nutrients and vitamins all year round.

Marinated zucchini: quick and tasty recipes for the winter

Zucchini - This is a type of pumpkin, belongs to the squash varieties. Due to its easy digestibility and low calorie content, the product is ideal for people with digestive problems, feeding children and those who are on a diet, but at the same time want to enjoy the taste of food and maximum nutrients.

Zucchini consists of carbohydrates, proteins, and also acids, albeit in small quantities. Among the mineral components in the composition there is a lot of calcium, sodium, magnesium and iron.

For reference. There are such varieties of vegetables: Negritenok, Pharaoh, Banana, Tiger Cub, Diamond, Jade, Zheltoplodny, etc. The most popular of them are Zheltoplodny and Negritenok.

The taste of zucchini is delicate, slightly sweet. The vegetable goes well with various herbs and seasonings.

Pickled zucchini for the winter is a great option for those who want to enjoy a delicious dish before the next season. Therefore, we hasten to introduce you to quick and tasty recipes for preparations for the winter period.

Crispy zucchini: a very simple recipe

Ingredients:

1. Zucchini - 600 g.
2. Olive oil - 100 ml.
3. Garlic - 4 cloves.
4. Medium sized lemon.
5. Parsley - 4-6 sprigs.
6. Citric acid - 50 g.
7. Pine nuts (optional without them) - 50 g.
8. Salt - 10 g.
9. Allspice peas - 2-3 pcs.

Preparation:

Rinse the zucchini under cold water, cut into slices 0.5 cm thick. If the vegetables have thick skin, it is better to cut it off. Next, prepare the filling. Squeeze the lemon juice into a bowl, add olive oil, allspice, citric acid and chopped parsley. Pass the garlic through a garlic press and add to the marinade.

Place the vegetables in a sterilized jar, pour in the marinade and add pine nuts if desired. Close the jars with lids and leave for a couple of hours. Then heat the water in a large container and place a thick cloth on the bottom. Place the jars in a container and sterilize for 20 minutes over low heat. Carefully remove them and seal them. Leave it upside down for 24 hours, covered with a blanket.

For reference. There are several ways to sterilize jars - in the oven, with boiling water, over steam. For lids, heat treatment with boiling water for 15 minutes is suitable.

Korean marinated

The unique taste in this recipe is achieved through an original mixture of spices.

You will need:

1. Bell pepper - 2 pcs.
2. Zucchini - 2 pcs.
3. Carrots - 2 pcs.
4. Vegetable oil - 250 ml.
5. Table vinegar - 250 ml.
6. Salt - 25 g.
7. Spices: turmeric, basil, paprika, coriander, pepper mixture.

Grate the vegetables, with the exception of pepper, on a Korean grater. Chop the pepper into strips approximately the same width as the zucchini and carrots. Place the vegetable mixture in a bowl, add salt and refrigerate for an hour. Next, add vinegar, vegetable oil and spices.Stir thoroughly and bring to a boil over low heat, cook for 4-5 minutes. You can roll up the appetizer immediately after removing it from the heat.

Spicy winter appetizer of zucchini with garlic and carrots

An original recipe with a bright, piquant taste. For preparation you will need the following components:

1. Zucchini - 4 kg.
2. Carrots - 1.5 kg.
3. Garlic - 2 heads.
4. Granulated sugar - 100 g.
5. Salt - 2 tbsp.
6. Vinegar 9% - 250 ml.
7. Turmeric.

Cut young vegetables into half rings, no more than 4 mm thick. Grate the carrots in Korean style. Squeeze the garlic using a garlic press. Heat vegetable oil, add salt, sugar, spices. Next, add vinegar. Dress the salad. If you are preparing a snack with a reserve, then the workpiece needs to be boiled for 5 minutes in the marinade after boiling.

Zucchini with carrots in aromatic filling

A delicious recipe that will not leave anyone indifferent. Components:

1. Zucchini - 3 kg.
2. Carrots - 3 pcs.
3. Garlic - 100 g.
4. Vegetable oil - 250 ml.
5. Vinegar - 125 ml.
6. Salt - 2 tbsp.
7. Sugar - 1 glass.
8. Ground red pepper - 1 tsp.
9. Tomato juice - 0.5 l.

Make a puree from garlic and carrots (using a blender or meat grinder). Add salt, sugar, red pepper, vinegar, vegetable oil, tomato juice to the mixture and bring to a boil. Throw pre-cut zucchini no thicker than 0.5 cm into the marinade and boil for another 20 minutes. Don't forget to stir. After cooling, the dish is ready to eat.

Cooking zucchini in Bulgarian style with pepper

Bell peppers will be a good addition and diversify the taste of pickled zucchini.

Ingredients:

1. Zucchini - 1-1.5 kg.
2. Garlic - 6 cloves.
3. Dill - a bunch.
4. Bell pepper - 1-2 pcs.
5. Hot pepper - a couple of rings.
6. Carrots - 1 pc.
7. Water - 1.5 l.
8. Apple vinegar - 80 ml.
9. Salt - 60 g.
10. Sugar - 60 g.
11. Seasoning for pickling - 1 tbsp. with a slide.

Pre-sterilize the jars. Place dill and a couple of hot pepper rings on the bottom. Cut the garlic in half, grate the carrots, add a little garlic-carrot mixture to the dill. Peel the zucchini, slice 1 cm thick, remove the middle. Place in jars, leaving some free space.

Fill the remaining void with bell pepper, cut into strips. Carefully fill the jars to the brim with boiling water, close the lid, and drain after 10 minutes. Repeat the procedure twice.

Next, prepare the marinade. Dissolve salt and sugar in water, add pickling seasoning. Bring to a boil over medium heat. Boil for 10 minutes and add vinegar. Fill the jars with hot marinade and close the lid tightly. Let cool at room temperature, do not wrap.

Read also:

How to make sun-dried tomatoes at home.

How to make delicious candied pumpkin.

In what and how to store zucchini for a long time - we create ideal conditions.

Lightly salted zucchini

According to this recipe, the zucchini will be crispy and in no way inferior to cucumbers as a snack. For cooking you need the following products:

1. Zucchini - 4 pcs.
2. Garlic - 1 head.
3. A bunch of greenery.
4. Allspice - 6 peas.
5. Salt - 3 tbsp.
6. Sugar - 1 tbsp.
7. Water - 1.5 l.
8. Horseradish leaves.

Wash the vegetables, peel them, cut into circles. Place in a single layer in the pan. Place herbs, garlic cloves, and allspice on top. Cover vegetables and herbs with horseradish leaves. Next, add another layer of zucchini, herbs and garlic.

Pour water into a separate container, dissolve salt and sugar. Place on the stove and bring to a boil. Cook the marinade until the salt and sugar are completely dissolved.Pour boiling brine over the vegetables so that the liquid completely covers the top greens. Close the lid and leave for 24 hours at room temperature. Then drain the marinade and bring it to a boil again. Pour into jars, roll up and cool.

How to cook crispy zucchini like mushrooms

Judging by the name, you can guess that cooked zucchini according to this recipe will taste like pickled mushrooms. You will need:

1. Zucchini - 3 kg.
2. Garlic - 3 heads.
3. Vinegar 9% - 100 ml.
4. Vegetable oil - 100 ml.
5. Granulated sugar - 100 g.
6. Salt - 2 tbsp.
7. Ground black pepper - 1 tsp.
8. Allspice - 10 peas.
9. Bay leaf - 5 pcs.

Peel the vegetables, remove the middle with seeds, cut into 2x2 cubes. Place in a large container, add salt, sugar, vegetable oil, vinegar and all spices. Mix thoroughly and leave for several hours. During this time, the zucchini will release juice, which will serve as a marinade. Fill sterilized, clean jars with the vegetable mixture to the very top, and fill with marinade to the middle.

The output will be 7 half-liter jars. Cover them with lids and place in a large saucepan, fill with water up to the hangers of the jars. Place the pan on the fire and bring the water to a boil, wait 15 minutes. Afterwards, carefully remove the jars and roll them up. Leave to cool upside down, covering with a blanket on top.

Important. If the jars have a capacity of 0.25 liters, the waiting time is reduced to 5-7 minutes.

Crispy zucchini with honey and garlic - a simple recipe without sterilization

The expressive notes of this preparation are added by the sweet and sour taste, which is achieved by a combination of honey, garlic and aromatic spices. To prepare you need:

1. Zucchini - 0.5 kg.
2. Garlic - 3 cloves.
3. Honey - 2 tbsp.
4. Vegetable oil - 100 ml.
5. Acetic acid - 2 tbsp.
6. Salt - 0.5 tsp.
7. Parsley, cilantro or other greens to taste.

Young fruits are ideal for snacking, but if they have time to ripen, the peel will have to be cut off. Rinse thoroughly and trim ends. Then cut into thin slices along the length. This cutting method will speed up the marinating process. Leave the chopped vegetables for half an hour to release their juices.

At this time, prepare the marinade. Wash the greens, chop finely, pour in vegetable oil. Pass the garlic through a garlic press and add to the mixture. Next, pour in honey. If it is sugared, first melt it in a water bath. Add vinegar to the marinade last, mix everything thoroughly.

Drain the juice from the sliced ​​squash and carefully mix with the marinade. Leave for 2 hours. Roll the prepared vegetables into tubes and decorate with herbs.

For reference. The prepared marinade according to this recipe can be stored for up to 30 days without changing its taste.

Zucchini with tomatoes and squash

A simple recipe that even novice housewives can do.

Ingredients:

1. Zucchini - 1 kg.
2. Squash - 1 kg.
3. Tomatoes - 1 kg.
4. Water - 1 l.
5. Apple or wine vinegar - 200 ml.
6. Sugar - 200 g.
7. Honey - 200 g.

Preparation:

Slice the zucchini and squash. It is better to take tomatoes in small sizes. Gently pierce the skin. Pack the vegetables tightly into jars and pour marinade (dissolve vinegar, honey and sugar in water). Send the jars for pasteurization and seal them.

Assorted vegetables: canning zucchini with chili peppers, garlic and herbs

This recipe is perfect both as a preparation for the winter and as a quick dish for the table. You will need:

1. Zucchini – 3 kg.
2. Chili pepper – 2-3 pcs.
3. Garlic – 3 teeth.
4. Tomato paste – 400 ml.
5. Vegetable oil – 200 ml.
6. Onion – 3 pcs.
7. Carrots – 600 g.
8. Vinegar 5% - 250 ml.
9. Greenery.

Peel the zucchini and cut into strips. Cut the chili into small pieces, onion into half rings, grate the carrots on a coarse grater, finely chop the greens with a knife. Dilute the tomato paste with water so that the output is approximately a liter of juice.

Sauté onions and carrots in a frying pan with a small amount of vegetable oil. Next, mix all the ingredients in a deep saucepan and simmer over low heat for 20 minutes. A couple of minutes before cooking, add vinegar. Place in sterilized jars and seal.

Tips and tricks for cooking and rolling

To prepare a delicious dish, you not only need to follow the recipe, but also know some little tricks:

1. The optimal length of a ripe fruit is up to 15 cm. This fruit is tender, it does not yet have seeds and has a thin skin.
2. The smaller the chopped vegetable, the faster it will marinate and be ready for use. You can cut it however you like - into circles, strips, cubes, rectangles.
3. To obtain a crispy vegetable, it is recommended to soak it in ice water for 3 hours.
4. Old fruits must be cleaned of skin, seeds and pulp.
5. For long-term storage, treat the containers in which you will cook with boiling water. Be sure to sterilize jars and lids (at least 15 minutes).
6. Without citric acid or vinegar, the product will not be stored for long.

Conclusion

Now you know how to pickle delicious and crispy zucchini in jars.

Canning is a simple process that will allow you to enjoy the summer flavors and aroma of zucchini all winter long, and quick, no-sterilization recipes will allow you to whip up the dish and treat your guests to an excellent appetizer.