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TOP 16 most delicious recipes for cooking zucchini blanks for the winter

From recipes for winter salads, pickled and salted products, preparations from zucchini for the winter are interesting. You can experiment with pale yellow, dark green pumpkins, seasoning them with spices. Zucchini are good in both marinade and sweet gravy. They get tasty blanks that you can enjoy all winter with pleasure.

Features of harvesting zucchini for the winter

Zucchini has become a part of our menu as the most useful and unusual vegetable in taste. It is difficult to imagine a summer table without various pumpkin dishes. But for the winter, it is advised to cook pickles from this vegetable.

You just need to choose the best fruits that have reached sizes of 10-15 centimeters. They should be of milky ripeness with tender pulp and no seeds. Then you can marinate them by cutting into rings. But also slightly overgrown fruits are used, having previously cleaned from a thick peel, and the core - from large seeds. In this case, pickle, salt the product with slices or bars. For lecho, caviar is stewed zucchini cubes.

How to choose and prepare containers and vegetables

To prepare and start harvesting, you must not miss the time when the pumpkins have not yet outgrown. They should have a soft, thin skin. When sliced on a whitish pulp, juice appears. The seeds are in their infancy or completely absent.

Before processing zucchini:

cut the area of the stalk;
for salting, cut into thin circles 3-5 centimeters thick;
for caviar - finely diced.

The rest of the vegetables are usually also chopped finely or cut into pieces.

It is better to cook salted zucchini in 2-3 liter jars. But for caviar, 0.5-0.7-liter lecho are suitable. The container should be rinsed so that all contamination is removed. It is best to sterilize jars in an oven at 150-180 degrees. But you can hold it over the steam for 20-30 minutes.

Methods for preparing zucchini at home

Zucchini contains almost no acid, they taste bland. But if you combine them correctly with other vegetables, then the dishes will turn out to be spicy or spicy. To prepare sauces, salads, stew products. And in the marinade, zucchini and tomatoes go well, replacing its relative, a cucumber.

Even jam and compotes are made from tender squash pumpkins.

Classic recipe - "Lick your fingers"

Delicious spicy fruits are obtained if prepared using this method. Peel the zucchini, weigh it, taking 2 kilograms. To them you need:

1 piece of apple, sweet and bitter pepper, carrots, onions;
half a liter of tomato juice;
3-4 cloves of garlic;
half a glass of vegetable oil, apple cider vinegar;
4 tablespoons of sugar;
tea room - salt.

The pumpkins are cut into cubes, the rest of the vegetables are chopped by passing through a meat grinder or blender. Salt the mass, pour sugar, vinegar into it, mix. To make mashed potatoes, you need tomato juice. If you take tomato paste, then you need 0.5 cups. Now you need to boil the resulting puree for 20 minutes. After adding chopped garlic, cook for 10 minutes.

Pour zucchini cubes into a container with a vegetable mixture and bring to readiness for 20 minutes. The hot appetizer is placed in jars, sterilized and rolled.

Simple option without sterilization

It is faster to make marinated zucchini without sterilization. For a 2-liter jar, take a kilogram of young fruits. You will also need to use herbs with garlic.

Fruits cut into thin circles are poured with cold water for 2 hours. Greens, spices are put on the bottom of the container, and then the zucchini are tightly laid. It is advisable to first scald the vegetables with boiling water, keeping them under it for 15 minutes. Then a marinade is prepared, which is poured over jars of vegetables. They twist the blanks, wrap them up.

Zucchini caviar with vinegar

To prepare a delicious snack, you will need not only zucchini fruits (3 kilograms). Ripe tomatoes, onion heads (0.5 kilograms), bell pepper pod, 4-6 cloves of garlic should be cooked. First, twist all the vegetables except the tomatoes. You need to cook the mass for half an hour after boiling. Tomatoes are mashed with a blender, added to the bulk, boiled for another 30 minutes. Now you need vinegar (3 tablespoons), vegetable oil (half a glass), 4 tablespoons of sugar, and salt - 2 times less. You can use finely chopped herbs, spices. After boiling for another 10 minutes, remove from heat and into jars.

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In korean

The preparations according to Korean recipes differ in their piquant taste, sharpness, and pleasant aroma. And you need to take 500 grams of zucchini, cucumbers, carrots and:

cut the fruit into cubes;
add chopped parsley;
mix the products, taking sugar (100 grams), salt (1 tablespoon), vinegar (100 ml);
add half a teaspoon of black pepper and a tablespoon of Korean carrot seasoning to the hot mixture;
pour the marinade into the vegetables.

Spread the spicy salad over the jars so that the vegetables are covered with the secreted juice. The workpiece is sterilized in a water bath. It is necessary to close the cans with iron lids.

"Mother-in-law's language"

A spicy dish requires first cooking a spicy marinade with tomatoes and bell pepper pods. A kilogram of tomatoes, 2 pods of sweet and 1 hot pepper, half a head of garlic, peeled, are chopped in a blender. Now you need to fill the sauce with 70 ml of vegetable oil, 100 grams of sugar, a tablespoon of salt. First, bring to a boil, then reduce the heat, leaving the sauce for 10 minutes. Now comes the turn of the squash bars. They are boiled in sauce for half an hour, stirring constantly.

When the salad is removed from the heat, pour 70 ml of vinegar in 9%. They fill the jars with salad to the top, make seaming with iron lids.

Adjika from zucchini

For lovers of hot snacks, this recipe is suitable. For cooking, use for 3 kilograms of squash fruits:

half a kilo of sweet peppers and carrots;
red ripe tomatoes - 1.5 kilograms;
a glass of vegetable oil and peeled garlic cloves;
3 hot peppers.

All vegetables are peeled, cut and chopped so that a homogeneous mass is obtained. Pour mashed potatoes into a saucepan with a thick bottom, cook until boiling. Then add vegetable oil. Keep on fire for 40-50 minutes. Now you need 125 grams of sugar, 50 - salt, 3 tablespoons of vinegar. They languish for another 10 minutes.

With apples, carrots, peppers and tomatoes

Interesting ways of harvesting when using apples:

Zucchini weighing 1.5 kilograms are cut, chopped using a meat grinder.
Separately, the operation is carried out with 750 grams of tomatoes, carrots, peppers and apples, taken in 250 grams.
All components are combined and extinguished for 60 minutes.
Season with 1 tablespoon of salt, 2 - sugar, 1.5 tablespoons of ground red pepper, then vegetable oil.
At the end, chopped garlic is added. Keep it on fire for 10 minutes.

Hot salad is filled with containers, followed by seaming with lids.

Lecho recipe

Lecho salad is prepared in different ways, including with zucchini. Peppers are taken for 3 kilograms of young pumpkins - 700 grams. In preparation, you cannot do without ripe tomatoes (1 kilogram), or tomato juice (1 liter), pasta (500 ml).

Pieces of zucchini, strips of pepper with a chopped garlic head are put into a saucepan, poured with juice or mashed tomato puree. The mixture should boil, then the fire is made less and kept for 30 minutes, stirring the vegetables regularly. It is necessary to simmer with vegetable oil, a spoonful of vinegar, a glass of sugar, 2 tablespoons of salt. Boil for 10-15 minutes. Fill the jars with the mixture, and it remains to roll them up.

Zucchini like milk mushrooms

It was not possible to prepare milk mushrooms for the winter, they can be replaced by zucchini. An enameled pan is prepared, on the bottom of which dill, parsley, and bay leaves are laid. Pieces of zucchini are placed on top. Sprinkle everything with a chopped head of garlic. Separately, a marinade is prepared from vegetable oil, apple cider vinegar (150 ml each), allspice and black pepper, cloves, salt (1 tablespoon) and sugar (2 tablespoons). Pour marinade over zucchini and keep for up to 6 hours.

Then the finished product is laid out in jars, sterilized by closing with iron lids.

With tomatoes

In cans, zucchini looks beautiful with red tomatoes. Preparing pickled vegetables is simple:

2 kilograms of tomatoes and 1 kilogram of zucchini are cut into pieces;
straws - 5 pieces of bell pepper, and onions - cubed;
chop the greens;
everything is laid out in jars in layers and poured with marinade.

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The brine is prepared traditionally with vinegar, peppercorns, cloves, bay leaves.

For better preservation, salad can be sterilized.

With mayonnaise

Take 3 kilograms of prepared fruits with tender pulp, 500 grams of onions and a medium head of garlic. It is important to grind the components in a blender. In a bowl with a thick bottom, mashed potatoes are stewed, stirring constantly. An hour later, you need mayonnaise (250 grams), salt (2 tablespoons) and granulated sugar (100 grams). Then after 5 minutes comes the turn of tomato paste (250 ml), pepper, vinegar (3 tablespoons), vegetable oil (half a glass). Stew until tender.

Close the vegetable blank under metal lids. Preservation is stored in the refrigerator or cellar.

Like pineapples

Pumpkins can be used to make a dessert that cannot be distinguished from pineapples. To spin, you need a kilogram of zucchini cut into pieces or circles. Pour pineapple juice into a saucepan. A volume of 350-400 ml is enough. 100 grams of sugar, half a teaspoon of citric acid are stirred in it. Zucchini is dipped in juice, brought to a boil, cooked for 15-20 minutes. Now they fill the jars with dessert and roll up. They need to be wrapped up for a long time, up to 12 hours.

In tomato sauce

Winter salads from pumpkin fruits are delicious if they are made with tomatoes and bell peppers. Young housewives are offered to try this recipe. At the heart of a snack for 3 kilograms of pumpkin - 700 grams of sweet pepper pods. The twist with tomato sauce will be more aromatic. In a saucepan, where the vegetable oil was placed with a glass of sugar and 2 tablespoons of salt, mix the sauce, a little less than a liter. Everyone is boiling. The main vegetables are finely chopped or passed through a meat grinder with a large grill. The addition to the puree will be parsley, garlic, finely chopped.Now the appetizer is brought to a boil and kept on fire for 35-40 minutes.

At the end, vinegar in the amount of 2 tablespoons.

With cucumbers and carrots

This salad needs tender young greens and pumpkins. They take the same amount, from 700 grams to a kilogram. In addition, you must:

carrots - 2 pieces;
garlic - 3 cloves;
tomato - 3 pieces;
a bunch of greens;
350 ml of vegetable oil;
a little more vinegar at 9%;
tomato paste - 3 tablespoons;
salt - 15 grams;
sugar - half a glass.

Zucchini with cucumbers, tomatoes are cut into pieces, carrots are cut into strips on a grater. Vegetable oil is poured into a saucepan, vegetables, salt, sugar, chopped garlic are put. Boil after boiling for 40-50 minutes. At the end - vinegar and herbs, and keep for another 10 minutes on fire.

The jars of salad should be screwed up after pasteurization.

With honey

This appetizer uses honey in the marinade. Take vegetables at your own discretion. In addition to zucchini, you can mugs of carrots, bars of bell pepper. Pumpkins of different varieties are cut into circles or thin plates.

From spices in jars should be garlic, pepper, mustard seeds, parsley. Stack zucchini circles, sprinkling with carrots. You can wrap slices of pepper in thin pieces of pumpkin and put the rolls in a jar.

The brine is made from 1 liter of water, 2 tablespoons of honey and 1.5 - salt. Vegetables are poured with hot liquid. Then comes the sterilization of the preparations with the salad.

Spicy zucchini

The appetizer is prepared quickly, without much effort. It is necessary to cut the young fruits into circles. Separately prepare the marinade from vinegar, pepper, salt, sugar. Lightly fry the salted zucchini on both sides in vegetable oil. Then we dip it into the marinade, holding it for a few minutes. We put in jars, sprinkle with chopped garlic. When the containers are full, cover with lids and sterilize for up to 15-20 minutes. The jars are screwed up and left to cool.

Shelf life

You cannot store pickled and salted foods for a long time. Over time, vegetables lose their flavor, become hard, tasteless. Lecho, caviar can be consumed longer, but not a year or 2.

Storage rules

It is better to store canned squash in well-ventilated rooms. At temperatures above 5 degrees Celsius, they begin to deteriorate, swell. It is better to put jars of caviar, salads in the refrigerator.