How to preserve zucchini for the winter: 6 recipes

Zucchini is considered to be a universal vegetable in cooking. It is often used in the preparation of second courses and snacks, and is also preserved for the winter. To date, experienced housewives have developed many spin technologies. This includes sourdough, pickling, aging in the marinade. To get a quality product, it is important to follow practical recommendations and clearly follow the instructions. Let's talk about everything in order.

Features of cooking zucchini for the winter

1. Harvesting. Zucchini belong to early ripening vegetables, so it is important not to miss the ripening period to the necessary stage. Harvest 1 time every 4-5 days, choose specimens no more than 20 cm long. Such zucchini should have a thin peel and a small seed chamber.
2. Peeling. The peel is removed to give the final product attractiveness. If you can preserve young fruits, you can skip this step. In the case of skinning, first wash the vegetables. Then cut off the peel, capturing part of the pulp.
3. Chopping. If small marrows are used for marinating (length less than 10 cm), they should not be cut. After removing the stalks, place the specimens in the whole jar. Fruits of a different size are crushed by slices (rings), the width of which does not exceed 1.5-2 cm.
4. Cooking marinade. The preservation of canned food directly depends on the amount of the acid component on which the marinade is prepared. Citric acid, table vinegar or essence is used to spin dishes. It all depends on what is at hand.
5. Adding spices. Dried herbs are used as a complement to the marinade. Zucchini is most suitable for horseradish, parsley and dill, basil, tarragon, celery, peas and cloves. The seasonings listed are considered basic, but you can add other favorite spices to your taste.
6. The amount of marinade. In order to determine the required marinade volume, put the zucchini ready for salting in a jar. Pour in ordinary filtered water, then pour this liquid into a measuring container. Multiply the resulting amount by the number of containers to spin. However, pouring whole zucchini and chopped will vary. In the first case, a lot of space remains, which is filled with spices. At the same time, a three-liter jar accounts for about 1.4 liters. marinade. In the second case, you will need approximately 600 ml. fill.
7. Soak. Before preserving the fruits, they must be blanched. If you prefer to do without heat treatment, send the fruit in a container with cold water for 3 hours. During this period, vegetables are saturated with moisture, so they will subsequently not absorb part of the marinade. Such a move will prevent the accumulation of air in the jar and further swelling of the lids.
8. Sterilization of containers. To preserve zucchini in a weakly acid marinade, the cans are pre-sterilized. If the fill is sharp enough, you can do without boiling containers. In this case, fill the fruit twice with hot marinade, and then cork. In the case of canned fruit without sterilization, 2 or 3 liter cans are taken. In all other variations, containers are suitable that are placed in a pan in height.

Zucchini with horseradish: a classic of the genre

• dill - 120 gr.
• garlic - 5 heads
• zucchini - 8 kg.
• chilli red pepper - 10 amount
• horseradish sheets - 3 pcs.
• lemon balm - 1 bunch
• parsley - 40 gr.
• celery - 35 gr.
• table vinegar (concentration of 6%) - 550 ml.
• salt - 330 gr.
• water - 2.2 liters

1. The number of components is designed for 10 cans of 1 liter. Sterilize lids and containers in advance. You can do this by boiling or in the oven.
2. Sort the fruits. For preservation, specimens with a very thin skin and dense pulp are suitable. Remove the stalks, rinse the vegetables with cold water. If you need beautiful bright zucchini for cooking, cut off the skin completely.
3. Chop the vegetables with 1.5 cm rings. Pour water into the pan, bring to a boil, send the chopped zucchini inside. Blanching takes 5 minutes, no more. After that, remove the fruits and immediately send them to cold water.
4. Go through all the greens, exclude yellowed and spoiled elements. Rinse with plenty of water. Chop the sheets of horseradish with strips 3 cm thick., Chop the dill. Peel and rinse the teeth of garlic, cut into slices.
5. For the marinade, hot red pepper is used, wash it, cut off the fruit area in the area of ​​the stalk. Do not touch the pulp, otherwise the canned vegetables will come out too sharp.
6. When all the liquid drains from the squash washed under the tap, add chopped garlic and dill to them. At the bottom of each bowl, send celery, mint, parsley, horseradish, and red pepper. Tightly place the zucchini, sprinkle with spices again.
7. Boil 2.2 liters. drinking water with salt to dissolve the granules. After that, cool the marinade, pour in the vinegar solution. Pour the fruit into the jars with the resulting liquid, cover the necks with lids. Prepare a pot with high sides and a large bottom diameter.
8. Send the cans inside, fill with hot water and place on the stove. Bring to a boil, after that simmer another quarter of an hour. Remove the container with the seal, immediately tighten with a key, turn over. Wrap in a sweatshirt or blanket, cool.

Canned Honey Zucchini

• young zucchini - 2.5 kg.
• water - 1.3 liters
• salt - 65 gr.
• honey - 70 gr.
• garlic - 2 heads
• sugar - 60 gr.
• vegetable oil - 400 ml.
• greens (any) - 100 gr.
• vinegar essence - 15 ml.

1. The recipe was developed by Caucasian housewives. Using this technology, you can cook not only zucchini, but also other similar vegetables. To begin the manipulation, sort and peel the zucchini. Cut them into slices (about 1 cm thick).
2. Proceed to the preparation of the marinade. Pour water into the pan, add salt, honey, sugar, vegetable oil. Bring the composition to the appearance of the first bubbles, then boil another 10 minutes. Cool, add vinegar essence, mix thoroughly.
3. Chop the zucchini with thick straws so that they fill the whole cans. To prepare a dish according to this recipe, it is better to use a liter and a half liter containers. Send the fruits to the marinade, simmer for 10 minutes.
4. Sterilize the jars by placing them in a hot pot or oven. Wipe dry, do the same with the covers. Place 4 minced garlic cloves, as well as 30 gr., On the bottom of each container. any washed greens.
5. Using a slotted spoon, remove the fruits from the pan with the marinade, arrange them in clean containers, add a fill on top. The marinade should fill the jars completely. Roll the container with a key, turn it over, wrap it with a blanket.

Canned zucchini without sterilization

• vinegar 6% - 120 ml.
• granulated sugar - 110 gr.
• salt - 20 gr.
• zucchini - 3 kg.
• water - 3 l.
• dill - 50 gr.
• garlic - 3 heads
• dill umbrellas - 3 pcs.
• bay leaf - 10 pcs.
• peas - 20 pcs.
• horseradish leaves - 2 pcs.
• currant leaves (optional) - 30 gr.

1. The brine is prepared very simply, the ingredients are displayed in 3 liter jars. If necessary, increase the amount, observing the proportions. Prepare the jars by washing them and boiling them.
2. Start cooking brine. To do this, pour water into the pan, add salt and sugar, then bring to a boil. When the granules have completely dissolved, turn off the stove. After cooling, pour in the vinegar.
3. Rinse the greens well.Chop the dill, chop the horseradish leaves in strips about 4 cm wide. Peel the garlic, cut into slices. Put dill umbrellas, chopped horseradish strips, peppercorns, garlic, laurel, currant leaves and other available spices on the bottom of each container.
4. Sort and wash the zucchini, chop each fruit with washers (thickness about 1.5-2 cm.). Put chopped vegetables in jars of herbs. Now boil the kettle, pour zucchini with ordinary hot water, leave for 20 minutes. Drain the liquid, repeat the pouring process 2 more times.
5. After that, immediately seal each jar, evaluate the lid for leaks. Turn over, cover with a warm cloth. Leave on for 20 hours before cooling, take to the cellar.

Winter squash

• sugar - 10 g.
• salt - 12 gr.
• tomato paste or hot ketchup (for an amateur) - 80 gr.
• wheat flour - 15 g.
• carrots - 120 gr.
• Bulgarian pepper - 75 gr.
• zucchini - 240 gr.
• onions - 50 gr.
• vegetable oil - 130 ml.
• garlic - 5 prongs
• greens (any) - 40 gr.

1. The ingredients are offered on a 1 liter jar. If necessary, increase or decrease the proportions. Wash greens and bell peppers to start cooking. Remove all seeds from the latter, chop into strips.
2. Sort out zucchini, excluding spoiled copies. Remove the peel and remove the stalks of zucchini, chop the vegetable into cubes. Wash and peel the carrots, pass it through a large section of the grater. Chop onions.
3. Sauté the vegetables on a small portion of the vegetable oil until a golden crust is obtained. When you get the necessary consistency, add zucchini, bell pepper, salt and granulated sugar, greens, garlic, tomato paste, flour, put in a crush into the pan.
4. Add the remaining oil, cover, simmer for a third of an hour. Stir constantly to avoid burning. Heat the cans in the oven or sterilize them in boiling water. Dry, lay the finished composition in containers.
5. Heat the oven to 120 degrees. Remove the baking sheet, place cans without lids on it. Sterilize the stew for 1 hour, sometimes opening the door to remove excess moisture. Then remove with a tack, tighten with a key, cool down neck.

Zucchini salad for the winter

• spice for Korean carrots - 30 gr.
• young zucchini - 4.2 kg.
• vegetable oil - 450 ml.
• salt (not iodized!) - 60 gr.
• acetic solution (concentration 9%) - 260 ml.
• garlic - 4 heads
• carrots - 4 pcs.
• sugar - 35 gr.

1. Only young zucchini are used to make the salad, and salt should not contain iodine. Peel the stalk of vegetables, grabbing part of the "butt." Cut the peel, chop into cubes or straws (the first option is preferable).
2. Peel the carrots, wash, grate. Combine with zucchini in a deep bowl. Start cooking marinade. Peel the garlic and pass it through a crush press. Move the pulp into a separate bowl, fill with oil.
3. Stir, add vinegar, salt, Korean carrot spice, granulated sugar. Mix well, pour the finished product into a mixture of carrots and zucchini. Use a wooden spatula. Leave the dish to soak for 5 hours.
4. To connect the components, ceramic or glassware is used, aluminum will not work. Otherwise, it will oxidize, causing a risk of poisoning. You can use enameled dishes, on which there are no chips and cracks.
5. During the infusion of zucchini you need to wash and sterilize the banks. The same thing is done with covers. When the vegetables are ready, move the contents to the container, cover. Send to a pot of hot water, boil for 10 minutes.
6. Next, immediately remove the finished canned food, seal them with a special key and turn it upside down to the floor. When covered with a blanket, allow the roll to cool completely, and then send it to the cold.

Mustard Zucchini

• zucchini - 12 kg.
• onions - 160 gr.
• garlic - 1.5 heads
• granulated sugar - 1.4 kg.
• mustard seeds - 450 gr.
• table vinegar (9%) - 1.6 liters.
• water - 1.6 liters
• salt - 275 gr.

1. Young or medium fruits are used to make the spin. In the case of the latter, the seed cup must be completely cut out.
2. To start the procedure, rinse and peel the vegetables, chop them along. If desired, you can cut the peel and "butt". Each oblong piece must be chopped into thin strips (about 9 cm long). The calculation is carried out in half-liter containers.
3. Pour water into a pan, bring to a boil, pour sugar and salt. When the crystals dissolve, fill in the mixture with the zucchini laid out on the banks. After 45 minutes, remove the fruits. Pass the garlic and onions through a meat grinder, sprinkle with a mixture of vegetable slices.
4. Add parsley seeds here, mix. Return to sterile containers, let marinate for 4 hours under lids. Drain and filter the fill, heat it again, season the zucchini.
5. Move to a wide-bottom pan, pour hot water over the shoulders. Pasteurize for a quarter of an hour, then remove, tighten with a wrench and let cool.

It is easy to prepare a twist of zucchini for the winter, if you follow the step by step instructions. Always wash and dry containers before packing components. Consider popular recipes such as zucchini stew, vegetables in honey or mustard dressing. Preserve the dish with horseradish or resort to cooking technology without sterilization.

Video: how to cook pickled zucchini for the winter