Zucchini - a kind of zucchini, which has a delicate structure. From these vegetables, you can cook a variety of dishes, while they always turn out very tasty and healthy.
If you plan to plant this amazing vegetable in your country house or garden, then surely you will definitely need golden recipes for zucchini blanks for the winter.
How to quickly and tasty pickled zucchini for the winter
Ingredients for pickling:
- zucchini - 600 grams;
- 100 ml of olive oil;
- 4 garlic teeth;
- medium lemon;
- parsley - 4-6 twigs;
- pine nuts - 50 grams;
- salt - 10 grams;
- allspice in peas - 2-3 pieces;
- citric acid - 50 grams.
Cooking time - 1.5 hours.
Calorie - 85 kcal.
We start marinating:
- Vegetables should be rinsed thoroughly under cool water;
- We also wash the parsley and shake well;
- Several liter or half-liter jars should be sterilized. You can sterilize them in any convenient way - over steam, in the oven, boiling water;
- Lids should also be boiled for 15 minutes;
- Zucchini must be cut into circles, the thickness of each circle should be half a centimeter;
- If zucchini are very mature and have a thick skin, then it is better to cut it;
- Then do the fill. Rinse lemon, cut into two parts and squeeze the juice into a bowl;
- Pour olive oil into lemon juice, spread pea-scented peppercorns;
- Parsley should be chopped with a knife and poured into a pot;
- Spread citric acid in marinade;
- With garlic cloves remove the skin, skip through the press and send to the marinade;
- Put sliced zucchini circles in jars;
- Pour the vegetables with marinade, sprinkle with pine nuts;
- Cover the jars with lids and make up to marinate for two hours;
- Place a large container of water on the fire; thick cloth should be placed on the bottom;
- In heated water, we install jars with blanks and leave to be sterilized over low heat. The sterilization period is 20 minutes;
- After this, we take out the cans, roll up the covers;
- We put the banks upside down on the floor in a dark place, cover the rug and leave for a day;
- Further, the blanks can be stored for storage in the cellar or in the refrigerator on the lower shelf.
Recipe for delicious caviar for the winter
Ingredients for caviar:
- 3 zucchini;
- onions - 200 grams;
- 3-4 garlic teeth;
- one carrot root vegetable;
- tomatoes - 3-4 pieces;
- tomato paste - 40 grams;
- 2 large spoons of sunflower oil;
- a few spoons of salt;
- 7-8 grams of pepper in a ground form.
Cooking time - 2 hours.
Calories - 98 kcal.
Cooking Rules:
- To start, wash the zucchini under cool water. Unlike zucchini, these vegetables have a denser skin, so it is best to cut it with a knife;
- Rinse the carrot, clean the skin;
- Onions cut off the husk;
- Rinse and rub tomatoes;
- Vegetables should be cut into medium slices so that they can be easily twisted through a meat grinder or grind in a blender;
- Garlic cloves also need to be peeled;
- Next through the meat grinder you need to skip the zucchini, onions, carrots and tomatoes;
- Vegetable mixture is transferred to a large enamel pan and mix;
- Put the tomato, add sunflower oil, it is desirable that it was fragrant;
- After that we send the vegetable mixture to the gas for boiling;
- First, the eggs should be boiled over medium heat, then at a slow fire. Boil for 90 minutes;
- In the process of boiling the vegetable mixture, it should be constantly stirred;
- In the meantime, rinse half-liter jars;
- Containers should be sterilized in an oven or over steam;
- Approximately 10 minutes before the end of cooking, add salt and ground pepper to the caviar;
- Garlic cloves skip through the press and lay out in caviar;
- As soon as the zucchini caviar is ready, it must be removed from the heat and spread hot in a jar;
- Lids should be pre-boiled for 15 minutes;
- Spin jars with caviar lids;
- Banks wrapped with a warm blanket and left to stand for about a day;
- Store should be in a cool dark place - in the pantry or cellar.
Zucchini salad for the winter
To prepare the salad will need the following components:
- two pounds of zucchini;
- half a pound of onion;
- 4-5 pieces of sweet pepper with different colors;
- half a glass of water;
- one big spoon with a heap of table salt;
- incomplete glass of sugar;
- tomato paste - 100 grams;
- sunflower oil - 300 ml;
- 100 ml of vinegar 9%;
- 5-6 dill stalks with parsley.
Cooking time - 1.5-2 hours.
Calories - 108 kcal.
Perform salad preparation:
- First you need to rinse the salad jars;
- Then the containers must be sterilized over steam or in an oven;
- Covers also need to boil for a quarter of an hour;
- Zucchini wash, peel the skin and cut into cubes;
- Fall asleep vegetable in a large pot;
- Next, clean the pepper, cut it into 4 parts across and spread to the zucchini;
- With onions we remove the husk and cut into half rings. Put the onions to the vegetables in a saucepan;
- Fill the vegetables with sunflower oil;
- Fall asleep sugar, salt;
- Pour water and put on the fire to boil;
- First boil over medium heat, then in 10-15 minutes we reduce;
- We spread tomato paste to vegetables, mix and continue cooking. On average, vegetables should be boiled for about an hour;
- 10 minutes before the end of the preparation, add vinegar, spread the greens;
- Remove the finished salad from the stove, put it in jars;
- We twist the jars with lids, which must be boiled for a quarter of an hour;
- We wrap the salad cans with a warm towel and leave to stand for 24 hours;
- You can store in the cellar or pantry.
Recipe billet "in Sergiev Posad"
Components for cooking:
- dark zucchini - one and a half kilogram;
- 300 grams of sweet pepper of different colors;
- carrot average - 2-3 pieces;
- 300 grams of onions;
- tomato paste - 250 gram can;
- vegetable oil - 1 cup;
- granulated sugar - 7 large spoons;
- 30 grams of salt;
- acetic essence - 1 medium spoon;
- water - 500 ml.
Cooking time - 1.5-2 hours.
Calorie content - 110 kcal.
Start cooking:
- Salad cans should be pre-rinsed with hot water and sterilized over steam;
- Screw lids should be boiled in hot water for a quarter of an hour;
- With the onion we remove the skin, cut each onion into 4 parts;
- Carrot clean, wash and cut into circles;
- From the pepper we clean the seeds, cut the vegetable into 4 parts;
- Put all the vegetables in a saucepan, pour vegetable oil and put it on the fire;
- Vegetables need to simmer on low heat for 40 minutes;
- Zucchini washed, cut the skin and cut into cubes;
- Spread zucchini in a large container;
- Tomato paste must be diluted with water, should get a homogeneous solution;
- Stewed vegetables lay out in a container with zucchini, pour in salt, granulated sugar;
- Fill the solution of tomato paste to vegetables;
- Well stir the vegetables and remove the gas;
- Kindle the middle fire, leave to prepare. As soon as everything starts to boil, we lower the heat and leave to cook for 30-40 minutes;
- For 10 minutes before the end of cooking, pour vinegar into the essence;
- Once the salad is ready, it should be removed from the heat;
- Spread hot salad in jars;
- We twist the lids, wrap a warm towel and leave to stand for a day;
- Store the workpiece is in a cool and dark place - in the cellar or pantry.
Zucchini savory snack for the winter with garlic and carrots
Ingredients for making snacks for the winter:
- kilogram of zucchini;
- carrots of medium size - 2-3 pieces;
- 3-4 heads of garlic;
- water - 270 ml;
- salt - 1 large spoon;
- granulated sugar - 70 grams;
- sunflower oil - ½ cup;
- Vinegar 9% - 2 tbsp.
Cooking time - 1-1.5 hours.
Calories - 98 kcal.
We start canning zucchini preparations for the winter:
- To begin with, wash the jars with hot water and sterilize over steam or in the oven;
- Lids should be boiled for 15 minutes;
- Zucchini washed, cleaned from the skin and cut into cubes. Cubes should be large in size, approximately 1.5-2 cm;
- In a container in which vegetables will be boiled, we pour water, we pour salt, granulated sugar into it, we pour in sunflower oil and a bite. This solution will be marinade for vegetables;
- Remove the container on the fire, leave to boil until boiling. Then remove from heat and cool slightly;
- In the marinade lay out zucchini cubes, again put on the stove and boil;
- As soon as everything boils, cover with a lid and leave to boil for 10 minutes;
- In the meantime, we wash the carrots, clean them from the skin and cut them into thin straws or wipe them with a grater with large teeth;
- Heads of garlic we assort on teeth and we clear of a skin;
- Garlic cloves pass through the garlic press;
- After that, in a container with zucchini and marinade lay out carrots and garlic;
- Leave the vegetables to boil for about 7 minutes;
- Next, remove the vegetables from the heat, lay the salad in jars;
- Pour water into a large pot, put thick cloth on the bottom;
- We put the banks in the container, cover with the top covers;
- Place the container on the fire and leave to be sterilized after boiling for 10-15 minutes;
- After that, take out the banks and twist tightly with lids;
- Wrap jars with a warm towel and leave for a day;
- After this, we remove for storage in the cellar or storeroom.
Useful tips
- it is better to use zucchini a little immature, they have a softer structure;
- zucchini can be combined with zucchini and cucumber, in this form the billet will be very tasty and unusual;
- Be sure to rinse and sterilize the jars before spreading the vegetables. Due to this, the workpiece will be stored much longer.
Zucchini blanks will be a great addition to any dish. In winter, it is rarely possible to find fresh vegetables, but if you pickle them or preserve them in the form of a salad, they will be a great variety of everyday menus.
The main thing in the preparation of strictly adhere to the recipe, otherwise the preparation will turn out to be tasteless, and will not be stored for a long time.
Another recipe for harvesting zucchini - in the next video.
