The best recipes for preparing zucchini for the winter: making delicious preparations quickly and easily

In winter, the necessary vitamins and minerals have to be obtained from pickles and preparations. In addition to traditional cucumbers and tomatoes, many gardeners like to can and pickle zucchini. The recipes are easy to follow. You don't need to have any special culinary skills. Zucchini is a great addition to many dishes. Vegetables go harmoniously with side dishes, soups, and salads. Let's look at the best zucchini recipes for the winter.

The most delicious and healthy recipes

The preparation technology for many recipes is similar. For spiciness, a mixture of red and black peppers is added to some dishes; the spicy taste is obtained thanks to greens and herbs. Most recipes require minimal time and effort.

Homemade squash caviar without vinegar

Many people love squash caviar. The delicate taste of the snack goes well with potatoes, meat, and vegetable side dishes. Caviar without vinegar is useful for those who suffer from diseases of the gastrointestinal tract. The product contains zinc, potassium and phosphorus necessary for normal digestion.

To prepare caviar you will need:

• 2 kg of young zucchini;
• 1 kg carrots;
• 60 g tomato paste;
• 1 onion;
• 4 cloves garlic;
• 50 g vegetable oil;
• 40 g salt;
• 100 g sugar.

Step-by-step cooking method:

1. Wash the zucchini and carrots, peel them. Peel the onion and cut into cubes.
2. Grind zucchini, carrots, onions, and chopped garlic in a meat grinder or blender. Add tomato paste.
3. Pour oil into the cauldron, add caviar, simmer over low heat for 45 minutes.
4. Salt the caviar, add sugar and salt.
5. Sterilize jars and lids. Place the puree into each container, cover with a lid and place the jar in a pan of water. Boil for 40 minutes.
6. Remove the jars, roll them up and turn them upside down.

Interesting! Zucchini caviar was invented by a technologist from the USSR O. A. Okhapkina. In order to reduce the cost of production of canned products, she decided to use zucchini as an affordable filler.

Zucchini salad for the winter with cabbage, tomatoes and carrots

An appetizing and bright appetizer will decorate any table. Assorted vegetables are a storehouse of beneficial properties. They are rich in vitamin C and natural antioxidants.

To prepare the workpiece you will need:

• 1 kg of young zucchini;
• 0.5 kg cabbage;
• 2 onions;
• 0.3 kg tomatoes;
• 0.3 kg carrots;
• 40 ml vinegar 7%;
• 1 bunch of parsley;
• 30 g sugar;
• 50 g salt;
• 3 peas black pepper;
• cloves to taste.

How to cook:

1. Rinse all vegetables thoroughly under running water. Peel the zucchini, carrots, and onions.
2. Cut the zucchini and carrots into slices, cut the carrots into arbitrary strips. Peel the onion and cut into half rings.
3. Remove the top layer of leaves from the cabbage. Chop the rest on a coarse grater.
4. Sterilize the jars, put zucchini, carrots, cabbage, and onions in them in layers.
5. Pour boiling water into the jars and leave for 10 minutes. Drain the water, boil again and pour into the jars again for 10 minutes.
6. Prepare the marinade: add sugar, salt and vinegar to the water. Pour the marinade into jars and roll up.
7. Turn the pieces over and leave until completely cool.

Zucchini with mushroom flavor for the winter

During the pickling process, vegetables absorb the aroma of other ingredients, and as a result, the zucchini tastes like pickled mushrooms.The crispy texture and spicy aroma will please any gourmet.

For preparation you need:

• 1.5 kg of zucchini;
• 1 bunch of greens;
• 200 g carrots;
• 30 g ground black pepper;
• 2 heads of garlic;
• 100 g sugar;
• 60 g salt;
• 50 g vegetable oil;
• 50 g vinegar 9%.

How to cook:

1. Wash the zucchini, peel and cut into medium-sized cubes.
2. Cut the washed, peeled carrots into thin slices.
3. Peel the garlic and cut into small slices.
4. Wash the greens thoroughly, dry and finely chop.
5. Pour all ingredients into a deep bowl and mix. Add salt, sugar, ground black pepper.
6. Pour in the oil and vinegar. Cover the bowl with a lid and leave for 3 hours. At this time, the vegetables are pickled.
7. Place into jars and add a little juice left over from the vegetables to each container.
8. Sterilize jars in boiling water for 15 minutes.
9. Take out the jars, roll them up and turn them upside down. Cover the workpieces with a blanket for 24 hours.
10. Store pickles in a cool, dark place, such as the refrigerator or basement.

Interesting! The snack is ideal for a healthy and dietary diet. It is low in calories, but it is rich in vitamins, minerals and beneficial acids. And the greens in the dish improve the functioning of the circulatory system and energize you.

Original adjika from zucchini and tomato for the winter

Preparing adjika takes a maximum of 1 hour. For harvesting, it is recommended to use young, medium-sized fruits.

List of ingredients:

• 1.5 kg of zucchini;
• 250 g carrots;
• 500 g tomatoes;
• 1 head of garlic;
• 60 ml vinegar;
• 50 g sugar;
• 20 g salt.

Cooking method:

1. Wash the vegetables thoroughly and remove the skins. Pass zucchini, carrots and tomatoes through a meat grinder.
2. Add salt and sugar to the minced vegetables.Place on low heat for half an hour.
3. After stewing, add vinegar and chopped garlic to the adjika. Divide into jars.
4. Store in the refrigerator for no more than 9 months.

Zucchini jam with lemon and orange

Fragrant and aromatic jam is used as an independent dish or as a filling for pies and muffins. Some housewives add the treat to ice cream or sorbet, or put it in tea.

To make jam you need:

• 2 kg of zucchini;
• 1 orange;
• 1 lemon;
• 2 kg sugar.

Cooking method:

1. Peel the zucchini and chop into cubes. Place in a saucepan.
2. Sprinkle vegetables with sugar. Using a blender, grind the orange and lemon zest.
3. Add the gruel to the pan. Simmer over low heat for 2 hours. During the cooking process, remove any foam that has formed from the surface and stir the jam. Do not add water, as the zucchini releases juice.
4. Remove from heat and cool. Then boil again for 40 minutes.
5. Place in sterile jars and seal.

Mother-in-law's tongue from zucchini

Famous home-canned food is stored for a long time and is combined with poultry, fish, and meat delicacies. Beautiful preparations look appetizing both in jars and on plates.

For preparation you need:

• 3 kg of zucchini;
• 3 kg of tomatoes;
• 1 kg bell pepper;
• 4 cloves of garlic;
• 1 hot pepper;
• 250 ml vegetable oil;
• 100 ml vinegar 9%;
• 150 g sugar;
• 100 g salt.

Cooking technology:

1. Wash the vegetables. Cut the tomatoes in half, remove seeds from the peppers and cut into strips. Pass the tomatoes and peppers through a meat grinder and pour into a saucepan.
2. Peel the zucchini, remove the seeds, cut into thin slices.
3. Garlic and hot peppers grind.
4. Cook the tomatoes and bell peppers over low heat for 30 minutes, then add salt, butter and sugar. Cook for another 30 minutes.
5. Add garlic, vinegar and hot pepper. Leave on fire for 5 minutes.
6. Wash and sterilize the jars, fill with snacks. Roll up the lid and cool. Store in a dark and cool place.

Compote of zucchini and cherry plum “Like pineapple”

The taste of this dish is reminiscent of pineapple syrup. Sweet, tasty and refreshing compote is easy to make.

To do this, take:

• 900 g zucchini;
• 300 g yellow cherry plum;
• 300 g granulated sugar;
• 2 liters of clean water.

Cooking technology:

1. Rinse the yellow cherry plum with cold water. Peel the zucchini and cut into large cubes.
2. Place cherry plum and zucchini in sterile jars.
3. Heat water and pour into a jar, leave for 40 minutes.
4. Pour the water back into the pan, add sugar. Cook for 5 minutes and pour back into the jar.
5. Roll up the lid and place upside down under a warm blanket. After cooling, remove to a cool place.

Marinated zucchini “Assorted”

The “Assorted” zucchini recipe is a record holder for the content of vitamins and beneficial microelements. Carrots are rich in fiber and beta-carotene, cucumbers are famous for vitamins A and B, tomatoes contain calcium and potassium.

To prepare a juicy and vitamin-rich snack you will need:

• 2 zucchini;
• 4 tomatoes;
• 4 cucumbers;
• 1 carrot;
• 3 cloves of garlic;
• 3 bay leaves;
• 3 peas of allspice;
• 1 dill umbrella;
• 40 g sugar;
• 30 g salt;
• 3 liters of water;
• 100 ml vinegar 9%;
• 4 peas of cloves.

Cooking method:

1. Place bay leaf, dill, garlic, allspice, and cloves at the bottom of a clean jar. Add horseradish leaves if desired.
2. Rinse the cucumbers with cold water. Cut large cucumbers into slices, and place small ones whole in a jar.
3. Wash the zucchini and cut into 4 pieces. Place on top of the cucumbers.
4. Next add the tomatoes. To prevent them from bursting, pierce them in several places with a toothpick.
5. Boil water, pour in vegetables. Leave for 15-20 minutes. Drain the water, boil again and repeat the procedure.
6. Add salt, sugar, vinegar to each jar. Cover with lids, turn upside down and roll into a thick blanket.
7. Serve as an addition to a side dish or as an independent dish.

Crispy zucchini for the winter in marinade

Vegetables retain their crunchy texture thanks to herbs and greens. Before cooking, zucchini is soaked for 2 hours in water, so they become more elastic.

List of ingredients for crispy dish:

• 5 kg of zucchini;
• 3 heads of garlic;
• 2 horseradish roots;
• 16 currant leaves;
• 120 g salt;
• 100 g sugar;
• 300 ml table vinegar;
• 3.5 liters of water;
• 2 bay leaves.

Cooking technology:

1. Sterilize jars. Place spices and finely chopped zucchini in each.
2. Prepare the marinade: add salt, sugar and vinegar to the water. Boil for 5 minutes.
3. Pour the marinade over the zucchini and cover with a lid.
4. After 10 minutes, roll up the jars and wrap them in a blanket.

Spicy winter squash with mustard

Mustard is one of the hottest condiments. It can radically change the taste of a dish, making zucchini spicy and fiery. This recipe is often found in Korean cuisine.

To prepare a savory snack you need:

• 4 kg zucchini;
• 200 g sugar;
• 200 ml vinegar 9%;
• 1 head of garlic;
• 1 bunch of dill;
• cumin to taste;
• 200 ml vegetable oil;
• 25 g mustard seeds;
• 10 g ground black pepper.

Cooking technology:

1. Wash and peel the zucchini. Cut each into rings.
2. Prepare the marinade: add chopped herbs and garlic to the water. Pour oil over everything, add vinegar and spices.
3. Pour the mixture over the zucchini. Leave for 3 hours, stirring occasionally.
4. Place in jars and sterilize for 20 minutes over medium heat.
5. Roll up and cover with a blanket until completely cool.

Cooking tips and tricks

To make winter and quick preparations not only healthy, but also tasty, experienced chefs and housewives share their cooking secrets:

1. Use young green zucchini with thin skin. They are crispier and don't require peeling.
2. Before cooking, wash all ingredients thoroughly under running water, especially the greens. Otherwise, the workpieces will quickly deteriorate.
3. For preparations with tomatoes and cucumbers, use smooth vegetables. Pierce the tomatoes with a toothpick in several places. This way they will be better saturated with the marinade.
4. Replace table vinegar with apple or grape vinegar. They are no worse in taste, but less harmful to the stomach.
5. Study the recipe in advance and purchase all the necessary products.

Conclusion

Winter zucchini preparations will decorate both an ordinary lunch and a festive feast. Zucchini is marinated with carrots, sweet peppers, cucumbers and tomatoes. There are methods without sterilization; preparing such dishes does not take much time.

For spiciness, add black and allspice, mustard, and garlic. Sweet dishes deserve special attention. For example, a compote of zucchini and cherry plum will perfectly refresh you on a summer day, and zucchini jam with orange will complement a family tea party.