A selection of the top 20 most delicious ways to pickle zucchini in jars for the winter

Almost every kitchen in the world has recipes for how to pickle zucchini in jars for the winter. By origin zucchini (aka long-fruited squash) belongs to pumpkins and is considered a variety of it. Most often, zucchini is prepared by Italians, but its homeland is Central America and Mexico. The vegetable is rich in vitamins and minerals and is considered a versatile snack, which is why it is so often used for preservation.

Marinated zucchini: subtleties of selection and preparation

Before you start pickle and salt zucchini, they need to be chosen correctly. Experienced housewives use not only young vegetables, but also overgrown ones. But the second option requires a special approach.

For conservation to be successful, adhere to the following rules:

1. To prepare a snack, it is better to use young zucchini. Their length is 10-15 cm, the skin is tender and the flesh is juicy.
2. When using an overgrown vegetable, it is better to peel and remove the fibrous core and seeds.
3. Fruits that have lost a lot of moisture (they look limp) are not suitable for pickling. If you use them, after preservation they will be soft, but not crispy.
4. The sterilization process is almost always used. Jars and lids are exposed to it.
5. For pickling, use high-quality water, without sediment or cloudiness, preferably of medium hardness.
6. It is recommended to use glass or enamel dishes, and wooden spoons for mixing.

All zucchini preparations turn out aromatic and tasty.They can be combined with meat, potatoes and any other side dish, and used as a snack. The vegetable does not have a distinct taste, so you can experiment with herbs and spices. Zucchini is low-calorie, which means it is suitable for dietary nutrition.

How to quickly and tasty make pickled zucchini for the winter - the best recipes

Juicy and crispy winter preparations are used both as independent snacks and as an ingredient for preparing various dishes, including salads. They are added to omelettes and baked pies, stewed with meat and vegetable stews.

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How to pickle zucchini for the winter with curry

Zucchini has recently become the personification of a healthy lifestyle. It is introduced into their diet by everyone who watches their diet and figure. For the winter, you can prepare pickles with the addition of Indian curry spice.

You will need the following ingredients:

• zucchini – 2.5 kg;
• water – 7 glasses;
• vinegar 6% - 1.5 cups;
• salt – 1.5 tablespoons;
• curry powder – 1 heaped tablespoon;
• onions – 2 pcs.;
• several celery leaves;
• mustard seeds (1 for each jar).

Wash the zucchini thoroughly and cut into slices. To prepare the brine, add salt, sugar, vinegar and curry to the water, then bring to a boil.

Attention! If using an overripe vegetable, be sure to remove the peel.

Sterilize the jars and put a quarter of an onion and a few mustard seeds on the bottom. Then lay out the zucchini, cover with celery leaves on top, pour in hot marinade and pasteurize for 10-15 minutes. Now roll up the lids, turn the jars upside down and let cool.

How to pickle zucchini for the winter in jars with cucumbers

To prepare three half-liter jars of preservation you will need the following components:

1. Cucumbers – 500 g.
2. Zucchini – 500 g.
3. Dill umbrellas – 3 pcs.
4. Cherry leaves – 3 pcs.
5. Black currant leaves – 3 pcs.
6. Garlic – 6 medium cloves.
7. Horseradish leaf – 1 pc.
8. Horseradish root – 6 small peeled pieces.
9. Black pepper – 15 peas.
10. Dried red pepper – 3 pcs.
11. Vinegar 6% - 60 g.

The marinade is made from 600 ml of water, 42 g of coarse salt and 24 g of sugar. All components are thoroughly mixed until completely dissolved. Vegetables are cut into small pieces, then additional components are placed at the bottom of a sterilized jar, and the jar of zucchini and cucumbers is filled on top.

Advice! You can use screw caps so you don't have to roll them up.

Then, first pour vinegar into the containers, and then the just boiled marinade and place them in a pan of water. When the water boils, leave it on the fire for another 10 minutes. Now the jars are rolled up, turned upside down and left to cool.

Sergiev Posad style preparation recipe

To prepare salted zucchini according to this recipe, you will need 1.5 kg of dark long zucchini. Additional components include:

• carrots, sweet peppers, onions - 300 g each;
• tomato paste – 250 g;
• vegetable oil – 1 cup;
• sugar – 7 tablespoons;
• salt – 7 tablespoons;
• vinegar essence – 1 dessert spoon;
• water – 0.5 l.

Onions, carrots and bell peppers are cut into large pieces and placed in a pan with vegetable oil. Vegetables are stewed for 10 minutes. Pre-washed and peeled zucchini are cut into cubes and placed in a saucepan. Stewed vegetables, salt, sugar, and tomato paste diluted with water are added to them. All ingredients are mixed, put on fire and cooked for 35 minutes after boiling.At the end, vinegar is poured in, the mixture is put into jars and rolled up.

Zucchini with honey

A quick recipe without sterilization will allow you to fully enjoy the spicy taste of zucchini with honey. To prepare you will need:

• zucchini – 0.5 kg;
• honey – 2 tablespoons;
• garlic – 3 cloves;
• vegetable oil – 100 ml;
• vinegar - 2 tablespoons;
• salt – 0.5 teaspoon;
• parsley, cilantro or other greens to taste.

Wash the vegetables, cut into thin slices, leave for 30 minutes to release the juice. The marinade is prepared simply: wash the greens and finely chop them, mix with vegetable oil and grated garlic, add honey and mix thoroughly. The juice is drained from the zucchini, the vegetables are mixed with the marinade, vinegar is added and left for 2 hours.

Canned zucchini in tomato sauce

There is a simple recipe for canning zucchini in tomato sauce. To prepare it you need to take 1 kg of zucchini and 500 ml of pasta. The vegetables are pre-washed and cut into pieces measuring 5x5 cm. Then they are kept in boiling water for 3 minutes, taken out, allowed to cool in cold water, and placed in jars.

Finally, pour hot tomato sauce, cover the jars with lids and set to sterilize. The process takes about 50 minutes, after which the containers are rolled up, turned upside down and allowed to cool.

Cooking zucchini zucchini in Bulgarian style with pepper

If you like spicy preserves, you can salt zucchini the Bulgarian way. The following ingredients will be required:

1. Young zucchini - 1.5 kg.
2. Garlic – 4 cloves.
3. Hot pepper ¼ part.
4. Dill with umbrellas – 2-4 branches.
5. Black currant leaves – 4 pcs.
6. Water – 1 l.
7. Coarse salt - 1.5 tablespoons.
8. Sugar – 125 g.
9. Vinegar 9% - half a glass.
10. Black and allspice - 5 peas each.
11. Bay leaf – 4 pcs.

Wash the zucchini and cut it into 1.5 cm slices.Pour water into a saucepan, bring it to a boil, add salt, sugar, bay leaf and peppercorns. Boil for 5 minutes and add vinegar. The jars and lids are sterilized, dill, currant leaves, hot pepper, and garlic are placed on the bottom. Place the zucchini in parts in the marinade and cook for 10 minutes. Then vegetables are placed in jars, poured with boiling marinade and rolled up.

Marinate zucchini with cabbage

To prepare zucchini according to this recipe for 5 liter jars you need to take:

• zucchini of any size – 2 kg;
• white cabbage – 1 pc.;
• garlic – 1 head;
• dill – 1 bunch;
• peppercorns and allspice, optional.

Cut the zucchini into slices, chop the cabbage coarsely. Place herbs and spices at the bottom of the jar, then some cabbage. Place 1 teaspoon of salt, 2 teaspoons of sugar and vegetable oil and 3 tablespoons of vinegar into each container. Pour boiling water over everything, place it in a saucepan and sterilize for 10-15 minutes, after which the lids are rolled up.

Zucchini in garlic sauce with butter - a juicy and aromatic appetizer

Many housewives prefer pickling zucchini with butter and garlic. This recipe makes a delicious snack. It is easy to prepare and requires a minimum of ingredients:

• young zucchini – 3 kg;
• salt – 1 tbsp.;
• vegetable oil – 1 tbsp.;
• sugar – 1.5 tbsp;
• vinegar 9% - 1 tbsp.;
• grated garlic – 200 g.

Vegetables are cut into cubes, salted, and mixed thoroughly. So they need to stand for 2 hours. Garlic is grated on a fine grater and added to vegetable oil and sugar. Bring the mixture to a boil and add vinegar. The juice is drained from the zucchini, placed in jars, poured with marinade and placed in a saucepan to sterilize for 20 minutes. After this, the lids are rolled up, the containers are turned over and allowed to cool.

Canning zucchini with Torchin sauce - a delicious snack for all occasions

Together with Torchin sauce, zucchini acquires a refined taste. Depending on your preferences, you can use any ketchup. Required ingredients:

1. Zucchini – 2 kg.
2. Carrots – 350 g.
3. Water – 1.2-1.5 l.
4. Sauce – 1 package.
5. Vinegar 1 glass.
6. Salt – 30 g.
7. Sugar – 25 g.
8. Dill leaves and umbrellas, garlic, peppercorns, currant leaves, cherries, bay leaves.

Zucchini is cut into large pieces, and carrots into slices. Place a clove of garlic, cherry currant leaves, and peppercorns at the bottom of a clean jar. Then lay out several rings of carrots and zucchini. Now you need to boil water, add salt and sugar, pour it into the jars and leave the vegetables for 15 minutes.

After this, the liquid is poured into a saucepan, the sauce, bay leaves and vinegar are added, brought to a boil and poured back into the jars. The containers are sterilized for 10-12 minutes and the lids are rolled up.

Vegetables marinated in honey sauce - a recipe for true gourmets

Spicy connoisseurs will love zucchini drenched in honey marinade. To prepare you need:

• zucchini – 2 kg;
• dill umbrellas - 1 per jar;
• garlic – 2 cloves per jar;
• carrots – 6 pieces per jar;
• onion – 2 pieces per jar.

Dill umbrellas, garlic, carrots and onions are placed in jars. Zucchini is cut into large cubes and placed in containers. Then the vegetables are poured with boiling water and left for 10 minutes. The water is poured into a saucepan, spices are added: for 2 liters of marinade, 1 bay leaf, 4-6 pcs. black peppercorns, a tablespoon of salt, 3 tablespoons of honey and 65 ml of vinegar.

After the spices, add vinegar, let the marinade boil and remove from the heat. When the liquid has cooled slightly, add liquid honey and stir thoroughly. Now you can pour the brine over the zucchini and roll up the lids.

Salted zucchini with cloves and horseradish leaves

To preserve 2 kg of zucchini, you need to additionally prepare 2 cherry leaves, 30 g of horseradish leaves and the same amount of parsley, 3 allspice peas, 4-5 cloves and 25 g of salt. It is better to take vegetables young and small in size. The photo shows suitable vegetables.

Wash the zucchini thoroughly, remove the stem and pierce it with a fork. After this they are put into containers. Where will they be salted? The greens are washed, chopped and added to vegetables. Cherry and horseradish leaves are also placed there. The brine is prepared from 500 ml of water and cloves (bring to a boil). The marinade is poured over the zucchini, pressure is placed on top and left in a warm place for 3 weeks.

Young canned zucchini like cucumbers

To prepare spicy and crispy zucchini, you will need the following components (based on 1 liter jar):

1. Zucchini – 1 pc.
2. Onion – 1 head.
3. Garlic – 3 cloves.
4. Hot pepper – 5 peas.
5. Parsley and dill - 1 bunch.

The brine is made according to the following recipe: add 50 g of salt and 25 g of sugar to 1 liter of water. This volume is enough for two liter jars. The container is first washed, then sterilized, put herbs and spices on the bottom, vegetables on top, pour boiling brine and add 1 tablespoon of 9% vinegar to each jar. Sterilize the preserves for 10 minutes, then roll up the lids.

Recipe for zucchini marinated with apple cider vinegar

For preparation take:

• young zucchini – 1 kg;
• sugar 100 g;
• apple cider vinegar – 100 ml;
• water – 1 l;
• cloves - 2 umbrellas;
• black pepper – 2 peas;
• salt – 1.5 tablespoons;
• dill, coriander seeds.

First, prepare the marinade: add vinegar, salt and sugar to the water, bring to a boil and remove from the heat. Place the zucchini in circles in jars, add sprigs of dill and spices. Pour brine over everything and leave for a day.Then add the remaining marinade, cover with lids and put in the cold for storage.

Marinated zucchini zucchini recipe in Korean

To make a savory snack, you need to take:

• zucchini – 3 kg;
• fresh carrots – 600 g;
• sweet pepper – 6 pcs.;
• onions – 600 g;
• garlic – 200 g;
• greens to taste.

For the marinade, take 250 ml of sunflower oil and vinegar, a pack of Korean carrot seasoning and 4 teaspoons of salt. Grate carrots and zucchini to form long strips. Cut the onion and pepper into strips, finely chop the herbs and garlic, mix all the ingredients, pour in the marinade and leave for 3 hours. At the end, the mass is laid out in jars, sterilized for 15 minutes and rolled up.

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

To prepare 10 half-liter jars of winter snacks, you will need the following ingredients:

1. Zucchini – 7 kg.
2. Onion – 220 g.
3. Carrots – 1.5 kg.
4. Parsley and parsnip root – 140 g.
5. Greens – 1 bunch.
6. Sugar – 70 g.
7. Salt – 90 g.
8. Tomatoes – 3 kg.
9. Vegetable oil – 520 g.
10. Allspice – 1 pack.
11. Black pepper (ground).

Wash the zucchini, cut into slices and fry in vegetable oil. Onions, carrots and roots are finely chopped and stewed, and greens are added at the end. After cooking, the mixture is allowed to cool. The tomatoes are ground in a meat grinder and evaporated to a sauce consistency. The dressing is placed at the bottom of the jar, then the zucchini, then the vegetables and layered.

The top layer should be tomato sauce. Finally, the jars are covered with lids and left to sterilize for 50 minutes, after which they are rolled up, turned upside down and allowed to cool in a warm place.

Recipe for pickling zucchini with cherry leaves

To pickle zucchini with cherry leaves, you must first wash the vegetables and remove their tail. Then the zucchini is pricked with a fork (it is better to take young, small ones).

In total you will need 10 kg of zucchini, 5 liters of water, 300 g of horseradish leaves, parsley and cherry leaves, 50 g of salt for each liter of liquid. Place zucchini in a pickling container, with horseradish and cherry leaves on top. The brine is prepared from 50 g of salt per 1 liter of water (bring to a boil). The liquid is poured over the zucchini and left to salt for 3-4 weeks.

Marinating zucchini for the winter in jars with citric acid

To make preserves according to this recipe, you need to take:

• zucchini – 2 pcs.;
• citric acid – 0.5 teaspoon;
• garlic – 2 cloves;
• salt and sugar - 1 tablespoon each;
• allspice – 4 peas;
• any greens to taste.

Place garlic, pepper and herbs on the bottom of the jar, then place diced zucchini. Now you need to pour boiled water into the jar and let the vegetables stand for 20 minutes. Then the liquid is poured into a saucepan and boiled (do this 2 times). Salt and sugar are added 3 times, and citric acid is placed in the jar. After boiling, pour the marinade over the zucchini and seal the jars.

How to cook crispy zucchini like mushrooms

Fans of mushroom flavor will love the following recipe:

• zucchini – 3 kg;
• dill and parsley - 1 bunch each;
• carrots – 3 pcs.;
• ground black pepper – 1 tablespoon;
• garlic – 2 heads;
• sugar – 125 g;
• vegetable oil – 100 ml;
• vinegar 9% - 100 ml.

Wash the zucchini, cut into small cubes, and the carrots into thin slices. The garlic is passed through a press or grated, the greens are finely chopped. All ingredients are mixed in a saucepan, salt, sugar and pepper, vegetable oil, and vinegar are added. Leave in this form for 3 hours.Next, the vegetables are placed in jars, set to sterilize for 15 minutes and the lids are rolled up.

Cold method under a nylon lid

If you don’t have time for sterilization, you can marinate the zucchini under a nylon lid. For this you need the following components:

1. Zucchini – 1.5 kg.
2. Garlic – 1 clove.
3. Parsley – 4 sprigs.
4. Salt and sugar - 3 tablespoons each.
5. Vinegar – 6 tablespoons.
6. Peppercorns.
7. Bay leaf – 3 pcs.

Zucchini is cut into circles, 1 cm thick and soaked in cold water for 2-3 hours. Then put herbs, bay leaves, garlic, parsley and pepper at the bottom of a 3-liter jar. Place zucchini on top of the spices, pour boiling water over it and cover with a nylon lid. After 20 minutes, pour the water into a saucepan, add salt, sugar, vinegar and bring to a boil. Finally, pour in the vegetables again and cover with a lid.

Zucchini with carrots in aromatic filling

Zucchini in a fragrant filling turns out to be unusually tasty. To do this, take zucchini, garlic, horseradish leaves and roots, dill, hot pepper and bay leaf. The marinade is prepared as follows: add 1 tablespoon of sugar and vinegar and 2 tablespoons of salt to 1 liter of water. The ingredients are mixed and brought to a boil.

Then the zucchini is placed in a jar and filled with hot brine. The future preservation is allowed to stand for 10 minutes, the water is drained and new boiling water is added, after 10 minutes it is drained. Now add hot pepper, add marinade and add vinegar. Finally, the jars are sterilized for 10 minutes and rolled up.

Helpful tips and tricks for cooking

Experienced housewives know all the intricacies of home cooking. This also applies to preparations for the winter. But some subtleties should not be forgotten:

1. For preservation, you can use zucchini of different shapes and colors.
2. Young zucchini will always taste better than overgrown zucchini.
3. If the vegetable is old, then it is better to remove the peel before preserving.
4. When cutting into slices or cubes, the core should be removed.
5. It is necessary to add vinegar after the marinade has boiled.
6. It is better to use measuring utensils so as not to violate the proportions in the recipe.
7. The average time for sterilizing jars is 10 minutes.
8. You can sterilize dishes in a microwave oven.
9. It is better to use screw caps to prevent air from getting into the jar.
10. After seaming, the preservation should cool in the house upside down.

If you follow these simple rules, the prepared pickles will last a long time and will not spoil.

Read also:

Let's preserve the taste and benefits: how to freeze zucchini fresh for the winter and what to cook from them later.

The best varieties of zucchini for open ground.

How to cook canned zucchini for the winter without sterilization.

Conclusion

Zucchini is a dietary, low-calorie product from which you can prepare a wide variety of preserves for the winter. Many gardeners grow this vegetable, and do not always realize how widespread its use is. Zucchini will be delicious fried, pickled, canned, or even simply pickled. And our recipes will help you choose the option that you like best.