1. Cut the washed zucchini into slices. Not too thin so that they don’t fall apart in the jar, but not thicker than a centimeter. It is better to take zucchini with a reserve: let there be extra (you can save it for the family for dinner) rather than not have enough.

2. Place all the pieces in a bowl and add salt to them.

3. Lightly roll each piece in flour (you need to shake it off after this so that it doesn’t crumble in the frying pan and burn there), fry each piece of zucchini in vegetable oil until soft.

4. Place the finished zucchini in a bowl and let it cool.

5. Squeeze the garlic, dip the greens in boiling water for a second or two.

6. Pour vinegar and oil (2 tablespoons each) into the bottom of a sterile jar, place all the greens, as well as some of the garlic.

7. Place the zucchini in a prepared (scalded with boiling water) jar more tightly, topping it with the remaining garlic. The oil level should rise. If you have laid out all the zucchini and even compacted them, and the oil is still somewhere in the middle of the jar, you can pour another spoonful on top.

8. Cover the jar with a sterile lid, place it in a pan of water so that the water reaches the jar’s “shoulders” (it’s better to put a handkerchief or piece of gauze on the bottom). Light the stove, bring the water to a boil, lower the heat to medium, and with the water at a moderate simmer, sterilize the jar for 20 to 30 minutes.

9. Close the jar with a lid, let it cool (you can under a fur coat, but after such sterilization this is not necessary). Fried zucchini with garlic are ready for the winter! Can be sent to the cellar for storage.

This recipe is convenient because you don't have to weigh out the zucchini exactly. You can fry a large bowl of slices, and put everything that doesn’t fit in the jars on the table, seasoning with the rest of the garlic, and adding mayonnaise and fresh tomatoes.

Bon appetit!

Zucchini can be prepared in many different ways. Many people prefer to eat them fried, but not everyone knows that they can be preserved this way for the winter. The result is a dish that is completely ready to eat, tasty both cold and heated. Fried zucchini for the winter can be made in various ways; some recipes even allow you to do without sterilization. You will have to spend some time and effort on frying vegetables, but otherwise the process of preparing a savory snack is not difficult. Fried zucchini stands well at room temperature, which is also an advantage of this unusual preparation.

Cooking features

To prepare fried zucchini for the winter, you need to reserve time, since in order to get one half-liter jar of the appetizer, you will have to fry several pans of zucchini. But don’t let this scare you: otherwise, the process of preparing food with excellent organoleptic qualities is not difficult. Knowing some of the subtleties of the technology, even an inexperienced chef can cope with the task.

• Young zucchini are best suited for storing fried for the winter. Wash them well, dry with a towel and cut into slices. Ripe fruits will have to be peeled and seeded, cut into quarters of rings or pieces of another shape. It takes much longer to fry such pieces than mugs of young zucchini.
• You can fry zucchini in flour or without breading - it all depends on the recipe you choose. Some recipes allow you to choose from any of these options. According to almost all recipes, zucchini can be baked rather than fried in oil, but heated oil will still be used for preservation, so it will not turn out to be a dietary dish.
• When filling jars with fried zucchini, they are usually topped with chopped garlic and herbs and other vegetables. It’s convenient to prepare all the ingredients in advance and then fill the jars.
• Jars for fried zucchini must be washed and sterilized. Sometimes additional sterilization of snack jars is required. They can be sterilized in hot water or in the oven. The method of sterilization does not matter; the time depends on the volume of the jars and the selected recipe.
• Jars with ready-made canned food must be screwed on with metal lids that have been previously boiled, turned over and wrapped. Cooling in a steam bath, canned food undergoes additional sterilization.

You can store fried zucchini, sealed for the winter, in the pantry or in any other cool room, although they will not spoil for a long time at room temperature.

Fried zucchini in marinade without sterilization

Composition (per 0.5 l):

• zucchini – 0.65 kg;
• olive oil – 100 ml;
• water – 0.2 l;
• lemon juice – 50 ml;
• hot capsicum – 1 pc.;
• garlic – 5 cloves;
• salt – 5 g;
• mixture of dried herbs - to taste.

Cooking method:

• Cut the zucchini into circles about 1 cm thick. Fry on both sides in oil. You need to fry the zucchini mugs in small batches, placing them in the pan in one layer. It’s time to turn the vegetables over to the other side when they become translucent; on the other side, fry them for 1–1.5 minutes.
• When the zucchini is ready (or better yet, even before), sterilize the jar and its matching metal lid.
• Pass the garlic through a press.
• Peel the pepper from seeds, chop finely with a knife, combine with garlic.
• Add salt, dried herbs and lemon juice to the spicy mixture. Dilute it with boiled water.
• Place the container with the resulting mixture on low heat. Bring to a boil and heat, stirring, for 3 minutes.
• Fill the jar with roasted zucchini.
• Pour the hot marinade over the zucchini.
• Roll up the jar, turn it over, wrap it up.

The next day, the snack can be moved to the pantry or other place where winter supplies are stored in your home. The dish according to this recipe turns out aromatic, with a piquant taste.

Fried zucchini with garlic and herbs for the winter

Composition (per 1.5 l):

• zucchini – 2 kg;
• garlic – 14–16 cloves;
• table vinegar (9 percent) – 50 ml;
• refined vegetable oil – 100 ml;
• fresh herbs (parsley, basil, celery) – 80-100 g;
• salt – 15 g;
• flour (optional) - as much as needed.

Cooking method:

• Cut the zucchini into circles 1 to 1.5 cm thick. Season with salt and leave for 15 minutes.
• Heat oil in a frying pan. Dip the zucchini in flour and fry until tender.
• Finely chop the garlic with a knife or chop using a special press.
• Wash the greens, pour boiling water over them, let them dry and finely chop them.
• Heat the oil remaining after frying the zucchini and mix it with the herbs.
• Prepare the jars. They need to be washed with soda and sterilized, and the lids that go with them should be boiled.
• Pour the oil and herbs into the jars.
• Fill the jars with fried zucchini, sprinkling them with chopped garlic.
• Lightly press the zucchini so that they are completely covered with oil.
• Pour the vinegar into the jars and cover them with the prepared lids.
• Place a towel on the bottom of the pan and place the jars on it. Pour water into the pan until it reaches the hangers of the jars.
• Place the pan over low heat. After the water boils in the pan, sterilize the jars for 20–30 minutes, depending on their volume.
• Carefully remove the jars from the water and roll them up. Place on the lids and cover with a blanket.

In the morning, the cans of snacks can be moved to the place where you plan to store them until winter. These canned foods do not require special storage conditions.

Fried zucchini in tomato sauce

Composition (per 1 l):

• zucchini – 1 kg;
• garlic – 2 cloves;
• onions – 0.2 kg;
• tomatoes – 0.4 kg;
• hot capsicum – 1–2 pcs.;
• salt – 10 g;
• table vinegar (9 percent) – 20 ml;
• sugar – 5 g;
• parsley, dill, mixture of peppers (optional) - to taste;
• vegetable oil – as much as needed for frying the zucchini.

Cooking method:

• Wash the zucchini and pat dry with a paper towel. Cut into finger-thick pieces.
• Fry the zucchini in hot oil for 1-2 minutes on each side. It is not necessary to bring them to softness.
• Peel the onion, cut into small pieces, put in the oil remaining after frying the zucchini. Sauté until soft.
• Pour boiling water over the tomatoes, peel them, cut the pulp into slices or cubes, add to the onion, and simmer for 5 minutes.
• Peel the seeds, finely chop the pepper, add to the tomato mass. Continue heating it for 5 minutes.
• Grind the tomato mass with a blender, combine it with finely chopped herbs, garlic, sugar and vinegar passed through a press. Stirring, bring to a boil.
• Pour a spoonful of sauce into the bottom of the prepared half-liter jars.
• Fill the jars with fried zucchini, placing 2 tablespoons of tomato mass on each layer. The sauce should be on top.
• Cover the jars with lids and place in the oven. Preheat it to 100 degrees and sterilize the jars for 20 minutes. If you prepare the snack in a liter jar, the sterilization time will have to be increased to 40 minutes.
• Let the jars cool slightly, remove from the oven, and roll up. Once cooled, store in the pantry.

An appetizer made according to this recipe tastes like “Mother-in-Law’s Tongue,” but turns out even more delicious. Fans of spicy dishes will certainly appreciate it.

Fried zucchini for the winter can be prepared with garlic and herbs, in lemon marinade or tomato sauce, or according to other recipes. The taste of the appetizer may be different, but in any case it will turn out to be piquant and appetizing, capable of taking its rightful place on the holiday table.

During the squash season, we all do winter preparations, and despite the fact that time dictates the fashion for frozen foods, and many consider canning to be a relic of the post-Soviet past, the preparation of vegetables and fruits in the “canning format” is still relevant.

On cold winter evenings it’s so nice to open a jar of squash salad, or simply spread squash caviar on bread...

As you may have guessed from the title of the article, we will talk about preparing zucchini for the winter. I will tell you how to freeze zucchini for the winter in the next article, but here we will discuss preparing zucchini using canning.

I took most of the winter zucchini preparations presented here from my mother and grandmother’s notebook (they have one for both of them). These recipes for preparing zucchini are time-tested, the proportions are 100% correct, so they can safely be called “The Golden Fund of Classical Canning.”

Dear friends, if you have your own proven recipes for zucchini preparations for the winter, please share them in the comments.

Zucchini with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

If you like simple winter zucchini preparations, then today’s winter zucchini salad with tomato paste and garlic will definitely appeal to you. The beauty of this winter zucchini salad recipe lies in its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Zucchini stew for the winter

Many housewives stock up on zucchini for the winter, preparing various canned dishes from them. One of them is zucchini stew for the winter without sterilization. The preservation turns out very tasty, aromatic, slightly spicy thanks to the hot pepper (the amount can be adjusted to taste). How to cook, see.

Squash caviar with mayonnaise for the winter

Zucchini caviar with mayonnaise for the winter is one of my family’s favorites. The caviar turns out very tasty, aromatic and a little spicy. I like to puree vegetables in a blender, this way the caviar turns out especially tender and homogeneous. See recipe with photo.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade salad, easy to prepare and accessible to everyone. You don't need much time for this recipe. You just need to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. How to cook, see.

"Yurga" from zucchini for the winter

Zucchini yurga is a delicious salad appetizer that will probably sell out very quickly during the cold season. All the ingredients for Yurga are simple and affordable, so I’m sure it won’t be difficult for you to prepare it either, in order to get a portion of excellent canned food in your pantry for the winter. Recipe with photo.

Winter zucchini appetizer with tomato sauce

You can make a lot of interesting preparations from zucchini, not only the well-known zucchini caviar. To confirm my words, I want to introduce you to a very tasty winter zucchini appetizer. It also contains bell pepper – it goes well with zucchini. This winter squash appetizer is also prepared with tomato sauce, garlic and vinegar, so it turns out piquant and bright in taste. See recipe with photo.

Pickled zucchini for the winter without sterilization (triple filling)

If for some reason you don’t like the process of sterilizing jars with ingredients in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. A successful recipe for sweet and sour marinade for zucchini has long been written down in my notebook, so I decided to prepare pickled zucchini with triple pouring to introduce you, dear friends, to this method of pickling zucchini without sterilization. Detailed recipe with photos.

Squash caviar just like in the store

Guests often ask me for the recipe for this preparation, so I think it will be interesting to you too. I will not claim that this is a recipe for squash caviar like in a store according to GOST, but it is a fact that the taste and appearance of the finished caviar is very close to store-bought. There is nothing complicated in the cooking process, but there are still certain nuances. See recipe with photo.

Zucchini and cucumber salad with chilli ketchup

I present to your attention a new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but in order for the cucumbers and zucchini to be crispy when finished, you need to tinker with sterilizing the jars with the preparations. See recipe with photo.

A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad turns out crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step-by-step photos .

Winter zucchini preparations are perhaps the most popular type of preservation, and recipes for canning zucchini amaze with their culinary diversity. And I suggest you try to cook an interesting, tasty and inexpensive preparation of zucchini in a spicy sauce. The recipe for canned zucchini is very simple, it is quick and easy to prepare, without long preparations or boiling. You can see how to cook zucchini for the winter in spicy sauce

Canned zucchini with chili ketchup

If you like new and interesting preparations for the winter from zucchini, then canned zucchini with chili ketchup is an excellent reason to change the traditional recipes a little. The composition of the recipe for canned zucchini with chili ketchup is very simple, and thanks to the small portion, canning zucchini will be quick and easy. How to cook canned zucchini with chili ketchup (step by step recipe with photos), see.

How to freeze zucchini for the winter: a proven method!

You can see the recipe with photos on how to freeze zucchini for the winter .

Canned zucchini according to my mother-in-law's recipe (without sterilization)

A balanced sweet and sour marinade, garlic, spices and aromatic herbs are all you need for perfect canned zucchini. See the recipe with step-by-step photos.

You can see the recipe for the famous Uncle Bens zucchini salad.

Spicy winter squash with mustard

I bring to your attention an interesting recipe for canning zucchini with mustard, garlic and dill. Crispy pieces of zucchini in a sweet and sour filling with a distinct taste of mustard and garlic, accompanied by dill and black pepper, were liked by all members of my family. I wrote how to cook zucchini for the winter with mustard.

Marinated zucchini for the winter with tomatoes

You can see how to cook pickled zucchini with tomatoes.

Adjika from zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried winter zucchini in tomato sauce

A very tasty and interesting preparation for the winter from zucchini! Try it, you will definitely like it! Recipe with step by step photos.

You can see the recipe for making zucchini marinated with garlic.

Zucchini salad for the winter “Riddle”

Do you know why the salad has this name? Because in its finished form, it is very difficult for the uninitiated to guess that this homemade preparation contains zucchini - their taste is not felt at all. I wrote how to prepare a salad .

Squash caviar just like in the store

Ingredients:

• 1 kg zucchini
• 150 grams of carrots
• 200 grams of onion
• 2 cloves of garlic,
• 2 tbsp. spoons of tomato paste
• refined sunflower oil for frying,
• salt, pepper, 1 bay leaf, dried herbs (dill, parsley, basil, oregano).

Preparation:

Peel the zucchini and cut them into small cubes, fry the zucchini in hot oil until golden brown, stirring constantly so as not to burn. Next, place them in a cauldron or saucepan.

Grate the carrots on a coarse grater, chop the onion, also fry the vegetables separately until golden brown and transfer to a cauldron.

Add tomato paste, garlic, bay leaf, salt, spices to taste and finally 150 grams of boiled water to the vegetables and begin to simmer over low heat, stirring occasionally.

Everything should be stewed for at least an hour, if the liquid becomes too low, add a little, but do not overdo it, the caviar should not be too liquid, but also dry.

If you have a slow cooker, then this caviar can be made in the “Stew” mode.

Let the caviar cool slightly, beat it in a food processor or blender, and cool it in the refrigerator. Caviar is ready to eat.

If you decide to roll it up, put the whipped caviar back into the cauldron and boil it (be careful, it shoots very hot, boil the caviar on low heat for 20-30 minutes, stirring constantly, preferably wearing rubber gloves).

Sterilize the jars and lids in advance, fill the jars with caviar and sterilize for 1 hour in boiling water. Twist or roll up. Wrap in a blanket until completely cool.

Zucchini season is now in full swing. This year's harvest is good, so you can make a variety of seams for the winter. Don't limit yourself to just canned zucchini. After all, zucchini can be covered for the winter in other ways: making lecho, an appetizer of fried zucchini, Korean salad, zucchini with mushrooms and even zucchini jam.

Today I will write 8 step-by-step recipes for preparing various preserves with zucchini. In most cases, these preparations require sterilization. Then the jars just need to be washed with soda, and there is no need to sterilize them separately, they are sterilized along with the contents. If the recipe does not require sterilizing zucchini in jars, then the jars must be sterilized separately in advance. The lids need to be boiled in both cases.

Important! Only coarse rock salt is suitable for preservation. You cannot use iodized or fine ones.

It is a popular snack because it has a good, balanced flavor. The appetizer got its name for its spiciness; it contains hot fresh pepper and garlic.

Ingredients (per 1.5 l):

• zucchini - 1 kg
• tomatoes - 1 kg
• bell pepper - 2 pcs.
• hot chili pepper - 1 pc.
• garlic - 4 cloves
• sugar - 100 gr.
• salt - 1 tbsp. no slide
• vinegar 9% – 70 ml
• refined vegetable oil - 70 ml

Zucchini for the winter - preparing “Mother-in-law’s tongue”:

1. All vegetables need to be washed, seeds removed from peppers, and garlic peeled. To prepare the sauce, you need to grind tomatoes, sweet and bitter peppers, and garlic through a meat grinder or in a blender. Pour the resulting liquid mixture into the pan in which the appetizer will be cooked.

2.Add flavourless vegetable oil, sugar and salt to the vegetable sauce, stir. Place the sauce on the fire, bring it to a boil and reduce the heat. Cook on low heat for 10 minutes.

3.While the sauce is cooking, chop the zucchini. They are cut into long strips. After 10 minutes of cooking the tomatoes and peppers, add chopped zucchini, stir and cook for another 30 minutes, stirring occasionally.

If the zucchini is old, they need to be peeled and seeds removed. In this case, it is necessary to weigh it in its purified form.

4. While the snack is cooking, you need to wash and sterilize the jars and lids. At the end of preparing “Mother-in-law’s tongue,” pour vinegar into the pan, let the mixture boil and immediately put it into jars. Pour the sauce all the way to the top of the jar. Immediately roll up the lids of the preserves.

5. Turn the workpiece over, wrap it in a blanket and leave until it cools completely. At this point, delicious spicy-sweet zucchini is ready for the winter, enjoy.

Crispy zucchini for the winter in marinade

This is a simple pickled zucchini recipe. For aroma you will need various herbs, garlic, bay leaves. These zucchini cook quickly; you don't need to leave them to let out their juices. Raw zucchini is placed in a jar, filled with marinade and sterilized. That's it. The cutting method can be any: into circles, long bars, or sectors. In general, cut as convenient.

Ingredients (per 1 liter jar):

• young zucchini - 2.5 kg
• dill umbrellas - 1 pc.
• parsley - 3 sprigs
• horseradish leaves - 1 pc.
• black currant leaves - 1-2 pcs.
• bay leaf - 1 pc.
• garlic - 1 clove
• allspice peas - 3-4 pcs.

For the marinade (4 liters):

• water - 2 liters
• vinegar 9% – 140 ml
• sugar - 125 gr.
• salt - 100 gr.

Zucchini for the winter in sweet and sour marinade:

1. Wash the zucchini and trim the edges. If you want the zucchini to be cut into long strips, then trim the zucchini so that it is the length of a quart jar (to the hanger). Choose zucchini that is young and tender, with thin skin and unripe seeds.

2.Cut each zucchini into 8 pieces. That is, first in half, then cut each half in half and each piece in half again. All greens must be washed well. Wash the jars with soda. Do not use dishwashing detergent; it is difficult to wash off and leaves a chemical film on the dishes. There is no need to sterilize jars separately.

3. At the bottom of each jar, place a bay leaf, 3-4 allspice peas, 1 clove of garlic, cut into slices, dill umbrellas and parsley sprigs, horseradish and currant leaves. Place zucchini sticks in jars. Do not place too tightly so that the zucchini is well soaked in the marinade.

4. Prepare the marinade. Pour water into a saucepan, add salt, sugar, and bring to a boil. After the water boils, pour in the vinegar and immediately pour the boiling marinade into the jars to the top.

To prevent jars from bursting, fill the jars halfway first, and then top up to the very top.

5.Place the zucchini to sterilize. Place a cloth on the bottom of the pan, place the jars and fill them with hot (but not boiling) water up to their hangers. Cover (but do not roll up) the jars with sterilized lids to prevent water from the pan from getting into the zucchini. After the water boils, keep the zucchini in it for another 10 minutes. Then you need to roll up the lids and turn the jars over.

6.Now the marinated zucchini is ready, very crispy and aromatic. In winter, such a snack will greatly please.

Recipe for winter zucchini, like milk mushrooms

If you marinate the zucchini using the method described below, they will taste like pickled milk mushrooms. This recipe calls for fresh dill and parsley. There is no need to make a separate marinade with water; the zucchini seals in its own juice.

Zucchini should be taken of hard varieties. Do not take yellow and soft zucchini, they will not hold their shape and will not turn out crispy. It is better to take young vegetables. If you only have overripe ones, you will need to peel them and cut out the seeds.

Ingredients (for 1.8 l):

• zucchini - 1.5 kg (net weight)
• dill and parsley - a large bunch
• salt - 1 tbsp.
• sugar - 2 tbsp.
• garlic - 1 medium head
• dill umbrellas - 1-2 pcs. for each jar
• cloves - 2 pcs. for 0.5 l jar
• allspice peas - 3-4 pcs. for 0.5 l jar
• ground black pepper - 1 tsp.
• odorless vegetable oil - 150 ml
• apple cider vinegar 6% – 150 ml

How to cook zucchini for the winter, like milk mushrooms:

1. Rinse the zucchini well, trim off both edges and cut into sectors (into quarter circles). Wash the greens very well, chop finely and add to the zucchini.

2. Squeeze the garlic through a press or grate it on a fine grater and also add it to the zucchini.

Do not use more than the specified amount of garlic because it will soften the zucchini.

3.Pour sugar, salt, ground black pepper (add pepper to taste) into a bowl with the vegetables, add apple cider vinegar and vegetable oil. Mix everything well until smooth. Leave the zucchini to marinate for 3-6 hours. The main thing is that the zucchini releases enough juice. The marinating time will depend on the type of zucchini. Stir occasionally, then the juice will come out better.

4. Wash the jars with soda solution and boil the lids. Place 2 cloves, 3 allspice peas and 1-2 dill umbrellas at the bottom of the jar. Fill the jars with zucchini up to the top. Pour the juice remaining in the bowl into jars as well. Cover the jars with lids, but do not screw them on.

5. All that remains is to sterilize the squash mushrooms and roll them up. You need to sterilize in the usual way: lay a towel on the bottom of the pan, place the jars and fill them with warm water, without adding 2 cm to the lid. Bring the water in the pan to a boil and keep the jars in boiling water for 10 minutes (0.5 l). Sterilize liter jars for 15 minutes, 1.5 liter jars for 20 minutes.

During sterilization, the zucchini will still release juice, so there will be more of it. Don't worry if the juice doesn't cover the zucchini at the jarring stage.

6.Remove the zucchini from the boiling water and seal the jars with lids. Turn over and let the preserves cool. The result is very aromatic and piquant pickled zucchini in its own juice, similar to milk mushrooms. Cloves are a must in this recipe; they give the desired aroma.

Making zucchini jam with pineapple flavor

In the previous recipe, the zucchini turned out to taste like mushrooms, in this recipe they turn into pineapples! And this is possible because when cooked in sweet syrup, the zucchini is imbued with a new taste. This jam can be eaten with tea, the syrup can be used to soak cake layers, and this jam can also be used in baking. And no one will guess that this is not a pineapple, but a banal zucchini.

The jam, like most jams, is made in three stages. This is done so that the zucchini has time to soak in the pineapple syrup and does not fall apart during long cooking.

Ingredients (per 1.5 l):

• zucchini - 1200-1300 gr.
• sugar - 400 gr.
• pineapple juice – 400 ml
• lemon - 1 pc.

How to make zucchini jam:

1. Zucchini is not used completely for jam, but only the dense part. First, wash them and peel the skin. Next, cut in half and remove the seeds with a spoon. It would be strange if there was a zucchini seed or peel in a pineapple, wouldn’t it? Weigh the zucchini after peeling. This amount of ingredients requires 1.2 kg of already peeled vegetables.

2.Cut the zucchini into cubes of about 1 cm and pour into the pan in which you will cook the jam. Mix zucchini with sugar. The lemon needs to be washed very well, preferably with a brush, to remove all chemicals from the peel. Cut the lemon into half circles (along with the peel) and add to the zucchini. Pour pineapple juice into the total mass, stir and you can put the jam on the fire to cook.

3. Bring the jam to a boil over high heat, then reduce the heat and cook for exactly 5 minutes. Don't forget to stir the mixture so that nothing burns. Remove the pan from the stove and remove the lemon so that there is no bitterness in the jam. Let the zucchini cool completely.

If you wish, you can not use a whole lemon, but squeeze the juice out of it. Just be careful not to let the seeds get into the jam.

4. Set the jam to boil a second time. Bring to a boil again and cook for 5 minutes. After this cooking, the zucchini becomes yellowish in color, they are saturated with pineapple juice. After the second cooking, leave the jam again until it cools completely at room temperature.

Before the third cooking, sterilize the jars and lids.

5. It remains to cook the jam for the third (last) time. But now, after the syrup boils, cook the zucchini for 10 minutes and immediately place it hot in sterilized jars and roll it up. Turn the jam over and wrap it “under a fur coat”, let it cool completely. Believe me, this zucchini jam will be a pleasant discovery for you.

Marinated zucchini for the winter “Colorful” with honey

This is no ordinary recipe. The jar will contain several colors of different vegetables. In addition, the zucchini is laid out in the form of rolls, which looks great. This appetizer can be safely placed on a festive table; all guests will be delighted. Instead of sugar, honey is added to the marinade, which gives the zucchini a piquant taste.

Ingredients (per 1 liter jar):

• zucchini and zucchini
• carrot
• bell pepper yellow and red
• parsley - 4 sprigs
• mustard seeds - 1 tsp.
• garlic - 2 cloves
• allspice peas - 4 pcs.
• black peppercorns - 4 pcs.
• vinegar 9% - 50 ml

Take as many vegetables as will fit in the jar.

For the marinade:

• water - 1 l
• salt - 1.5 tbsp.
• honey - 2 tbsp.

Cooking method:

1. Peel the carrots. Cut some of the carrots into circles (you can use a curly knife), cut some into thin and long strips (you can use a Korean carrot grater). Remove the seeds from the bell pepper and cut it into strips. Peel the garlic.

2. Zucchini and zucchini are cut in two ways. Cut some of the vegetables into circles, 1-1.5 cm thick. Cut the second part into thin slices. The best way to do this is to use a vegetable peeler.

3. Wash the jars well with baking soda, rinse thoroughly with warm running water. At the bottom of a liter jar, place 4 peas of black and allspice, a teaspoon of mustard seeds, 4 sprigs of parsley, 2 cloves of garlic, a couple of pinches of julienned carrots. Place a few slices of zucchini on top of it all. If the circles are large, you can cut them in half. Place carrot circles between the zucchini.

4.Next you need to take a zucchini slice, put a piece of pepper in it and roll it up. Place these rolls in several layers in a jar. Place zucchini slices and carrots in slices and strips on top again. The topmost layer is carrot sticks. Fill all prepared jars in this way.

5. Cook the marinade. For 1 liter of water, add one and a half tablespoons of salt and two tablespoons of honey. Stir, bring to a boil and simmer for a couple of minutes.

6. Pour the hot marinade over the vegetables in the jars. Do not pour the marinade all the way to the top, because you will need to add vinegar at the end. Cover the jars with sterilized lids.

7.Now it's time for sterilization. Everything is as always: a saucepan, a towel on the bottom, hot (but not boiling water) water up to the hangers, the jars are covered with lids. After the water boils, sterilize the jars for 10 minutes.

8.Remove the jars from the boiling water, pour 2 tbsp into each liter jar. table vinegar and roll up the boiled lids. This preservation looks very beautiful and is very tasty to eat.

Korean salad with zucchini, cucumbers and carrots

Korean salads will appeal to lovers of spicy and spicy taste. Although the spiciness can be adjusted to taste. The ingredients include Korean carrot seasoning. The main spices in it are coriander and pepper. There are some hot and some mild seasonings, choose which one you want. Make sure that the complex seasoning does not contain a flavor enhancer - monosodium glutamate. The vegetables in this salad remain crispy.

Ingredients for 2 liters (weight of vegetables in peeled form):

• zucchini - 500 gr.
• cucumbers - 500 gr.
• carrots - 500 gr.
• sweet pepper - 2 pcs. (multi-colored peppers will look beautiful)
• onions - 200 gr.
• parsley - 1 bunch
• sugar - 100 gr.
• vegetable oil - 100 ml
• vinegar 9% - 100 ml
• salt - 30 gr.
• ground black pepper - 0.5 tsp.
• Korean carrot seasoning - 1 tbsp.

Winter squash in Korean - preparation:

1. Wash the zucchini and cut in half. Use a spoon to remove the seeds; for this salad you only need the dense part of the zucchini. Cut the zucchini into thin strips. If you have it on the farm, use a special grater. Cucumbers need to be cut into cubes.

2. Grate the carrots using a Korean carrot grater or cut into thin, long strips. Cut the pepper into long strips. Onion - in half rings. Finely chop the parsley. Place all the vegetables in a large container where the salad will marinate.

3.In a separate bowl you need to make the marinade. Mix sugar, salt, seasoning, black pepper, vinegar and vegetable oil. Mix everything well so that the sugar and salt are at least partially dissolved. Pour this marinade over the salad and mix very well with your hands. It will be difficult to stir everything with a spoon.

4. Leave the zucchini and vegetables to marinate for 3 hours. During this time, wash the jars and sterilize the lids.

5.When the salad stands, it will release juice. Start putting it in the jars, compacting it. Pour the juices over the vegetables and cover with lids.

6. Sterilize the salad by placing the jars in a wide saucepan. There should be fabric at the bottom to prevent the glass from bursting when heated. Fill the jars with water to the level of the hangers. Bring this water to a boil and sterilize the salad for 10 minutes. Then immediately seal the jars tightly with lids and turn them over to check for leaks. This salad should be wrapped in a warm towel or blanket and allowed to cool.

7. In winter, open a jar of this Korean-style vegetable salad and remember the warm summer days.

Appetizer of fried zucchini in tomato sauce

If you like fried zucchini, then close them for the winter. This snack will be well stored even in an apartment. The sauce for the zucchini will be tomato.

Ingredients (for 2 l):

• zucchini - 1 kg
• onions - 250 gr.
• garlic - 3-6 cloves
• For the sauce:
• dill - 30 gr.
• tomato juice – 900 ml
• vegetable oil - 125 ml
• vinegar 9% - 100 ml
• sugar - 3 tbsp.
• salt - 2 tbsp.
• bay leaf - 3 pcs.
• allspice peas - 3 pcs.

Fried zucchini for the winter - how to cook:

1. Zucchini needs to be washed, the tails trimmed and the skin removed. Only then weigh the zucchini. Place the chopped vegetables in a large bowl, sprinkle with salt, stir and leave for 10 minutes.

2.The onion should be cut into half rings and fried in vegetable oil until golden brown.

4.Place the fried zucchini, onion and squeeze the garlic into a bowl. Mix well.

5.Prepare the sauce. Pour tomato juice, vinegar and vegetable oil into the pan. Add sugar, allspice and salt. Finely chop the dill and add to the sauce. Place the dressing on the fire and bring it to a boil. Throw in the bay leaf and cook for 3 minutes, stirring until the sugar and salt dissolve.

6. The jars need to be washed with soda. Place zucchini with onions and garlic in clean jars. Fill the jars halfway. Pour the sauce over the zucchini and cover with sterile lids.

If desired, fill the jars to the top with zucchini. Then take twice as much zucchini as required.

7. Sterilize the preserved food within 30 minutes after the water boils. When sterilizing, turn the heat to low and cover the pan with a lid. Be sure to place a cloth napkin on the bottom of the pan. Pour enough water so that it does not fall into the jars when boiling.

8.Immediately after sterilization, roll up the lids, turn the jars over and cover them with a towel. Let cool and store in a permanent storage location.

How to preserve lecho from zucchini and sweet peppers

Lecho is a product made from bell pepper. The same salad is made with pepper, but the main ingredient is zucchini. Try making this preparation for the winter. This is a delicious salad with soft stewed vegetables.

There is no need to sterilize salad in jars, as it will cook. Therefore, jars and lids should be sterilized in advance.

Ingredients:

• zucchini - 3 kg
• bell pepper - 700 gr.
• garlic - 80 gr.
• sugar - 200 gr.
• tomato juice - 1 l
• salt - 2 tbsp.
• vinegar 70% - 1 tbsp. (or 7 tbsp. 9%)
• sunflower oil - 300 ml
• ground red pepper - to taste

Winter squash with pepper - preparation:

1. Wash the zucchini and cut into cubes. Cut the pepper into strips, chop the garlic with a knife. Place the vegetables in a large saucepan and pour in tomato juice, preferably freshly squeezed.

2. Put the vegetables on the fire to stew. First make the heat high and wait until the mixture boils. Be sure to stir the lecho so that it does not burn. After boiling, reduce heat and simmer for 30 minutes.

3.After half an hour of stewing, add sugar, salt, garlic, hot pepper and vegetable oil to the vegetables. Boil for another 10 minutes. At the end, add acetic acid - 1 tbsp. and can be rolled into sterilized jars.

4. Turn the jars over and check if the lid is leaking. Leave until completely cool. Lecho turns out delicious, with a pleasant tomato taste. Try cooking!

Here are 8 recipes for how to preserve zucchini for the winter. Choose one or several and make preparations that will delight you in winter. Read also other recipes on the website in the section, there are a lot of delicious things there. If you have any questions, ask them in the comments and share your experience. See you in the next article!

There is hardly a person who doesn’t like fried zucchini. But how much you want such a dish even in the cold winter. With these recipes, this is no longer a problem. Open the jar and find yourself in warm August, when there is an abundance of zucchini and herbs. Prepare, my dears , good luck to you all!!!

ZUCKINS "SPICY Puff Puffs With Pepper"

Peel the zucchini, cut into slices, salt well and fry in vegetable oil on both sides.

Seasoning:
mince 2 kg of sweet pepper, 1 kg of tomatoes, 5 heads of garlic, 3 horseradish roots, 8 onions, mix with 1 tbsp salt and 1.5 tbsp sugar.
Marinade:
Boil 1 glass of water, 1 glass of 6% vinegar.
Place 1 row of zucchini, 1 row of seasoning, etc. into sterilized jars.
Pour hot marinade and sterilize liter jars for 10 minutes. Roll up

Zucchini in Ukrainian.

Products: for 1 half-liter jar you will need approximately 800-850 grams of zucchini, one and a half to two tablespoons of vegetable oil, one large head of garlic, two to three teaspoons of chopped parsley and dill, half a teaspoon of salt, two tablespoons 5% vinegar.

Wash the zucchini, cut into circles (no more than 2.5 cm), fry on both sides in a frying pan in vegetable oil, then cool. The garlic is peeled, finely chopped and then crushed. Dill and parsley are washed, dried and chopped.

Packaged in clean, sterilized jars: pour the required amount of oil and vinegar into the bottom, add salt, add herbs and garlic, then fill tightly with fried zucchini.

The jars are covered, sterilized (0.5 liter jars - 20-25 minutes, 1 liter jars - 40 minutes), then rolled up.

FRIED ZUCCHINS WITH KOREAN CARROTS

Products:
For a liter jar: zucchini, carrots, parsley, garlic, vegetable oil.
For the marinade: 1/2 cup 9% vinegar, ¼ cup water, ground red pepper, salt.
Cooking method:
1. Peel the zucchini, cut into slices, fry in vegetable oil on both sides until golden brown.

2. Grate the carrots on a Korean grater, finely chop the parsley and garlic. Mix everything.
3.For the marinade, mix vinegar with water, add ground red pepper and salt to taste.
4.Dip the zucchini mugs on both sides into the marinade, place them in a jar, layering them with carrots, parsley and garlic. Compact the top and add the juice and oil left over from frying the zucchini. Sterilize for 35 minutes. Let's roll up.