7 delicious recipes for marinating zucchini with carrots for the winter
Zucchini are great for canning. It is a low-calorie food rich in potassium, iron and trace elements. Zucchini fiber is well absorbed, unlike eggplants, it does not load the digestive organs. In combination with carrots, it is enriched with carotene. When properly prepared, most of the vitamins and valuable substances are retained. Consider the best zucchini with carrots for the winter, the correct recipes and shelf life.
Principles of harvesting zucchini with carrots
Zucchini pulp in its pure form has a faint taste, which is characterized as the taste of fresh herbs with a slight sweetness. By adding carrots, onions, herbs, other vegetables and spices, zucchini dishes are given any desired taste - mushrooms, tomatoes and onions, garlic. The longer the mixed composition is infused, the more aromatic the dish is.
Types of zucchini with carrots include pickled vegetables, salad snacks with vegetable oil, lecho with bell peppers. The main condition is that the zucchini pulp boils quickly, it cannot be cooked for a long time, and the carrots remain dense and require a longer cooking time to soften.
Important! Before you start preserving, decide how hard the vegetables you want to get.
How to choose and prepare vegetables?
Zucchini should be chosen at a medium ripeness, so that the pulp is not too soft and has not yet had time to become very hard. Hybrid zucchini and zucchini, as a rule, do not have seeds and an air chamber inside - these are the best fruits for conservation.
Zucchini are thoroughly washed and dried with a cloth. The skin is cut off; in young zucchini, the skin may not be cut off. In varietal vegetables with seeds inside, the core is cut out to a dense, homogeneous inside. Depending on the type of preservation, zucchini is cut into cubes, sticks or strips.
It is advisable to take young carrots for conservation, not too large. It is thoroughly washed with a brush, the thin skin is peeled off, cut into small strips, circles, cubes or tinder on a grater.
Preparation of containers
The best packaging is glass jars with screw lids. The containers are thoroughly washed in a baking soda solution, then under running water, and sterilized in a water bath for 10-15 minutes. The lids are washed with soda, boiled for 2-3 minutes.
Glassware can be sterilized in a microwave oven. They take 2-3 cans of 0.5-0.7 liters each, pour 2-3 centimeters of water each and turn on the microwave oven to the maximum mode. Sterilization time is 5-7 minutes.
The best recipes
We bring to your attention the best recipes for delicious zucchini in preparations for the winter with carrots, which will be stored for a long time. They can be served with meat and poultry dishes, they will be an excellent ingredient in a lean menu, for example, with potato and beetroot cutlets.
Old recipe with onions, zucchini and carrots "Lick your fingers"
The essence of this recipe is that all vegetables are simmered in a pan, then laid out in jars, sterilized and rolled up. The zucchini are very tasty, in winter this twist is good to add to a stew with potatoes and beef.
Product set:
- Zucchini - 2 kilograms.
- Carrots - 6 pieces.
- Onions - 1 kilogram.
- Garlic - 1 whole turnip.
- Vegetable oil - 30 grams.
- Acetic acid in a dilution of 9% - 70 milliliters.
- Table salt - 60 grams.
- Granulated sugar - 50 grams.
- Black peppercorns - 5-6 pieces.
- Spices - cloves, laurel leaves, cilantro - optional.
Heat sunflower or olive oil in a frying pan, chop the zucchini into cubes, simmer for 5-7 minutes, transfer to another kitchen utensil. Cut the onion into half rings, chop the carrots, simmer together in a pan until golden yellow.
Combine vegetables, add spices, peppercorns, crushed garlic, salt and sugar. Simmer for 10 minutes, at the end pour in the acetic acid solution. Divide the hot mixture into jars, cover with lids and sterilize in a large saucepan of boiling water for 10 minutes. Then seal the containers, check the tightness of the glass containers, place them in a blanket and allow to cool gradually.
Without sterilization
Canned zucchini with carrots and onions can be prepared for the winter without using sterilization. You will need the same products as in the previous recipe.
Vegetables are cut into cubes, onions - in half rings, placed in a saucepan with a thick bottom, vegetable oil is added and simmer for 20 minutes in the juice, which is given by chopped zucchini. 5 minutes before the end of cooking, add finely ground garlic and vinegar. A hot snack is laid out in a prepared container, sealed with lids, and warmed for a day.
With garlic
Zucchini chopped on a grater or in a food processor with carrots and garlic is an excellent snack for the winter, it can be used as sandwiches with caviar spread on bread or on your own.
Product set:
- Zucchini - 2 kilograms.
- Carrots - 5-6 pieces.
- Onions - 3-4 heads.
- Garlic - 1-2 heads.
- Thick tomato paste - 1 tablespoon.
- Dill, parsley, cilantro - 1 bunch each.
- Coarse table salt - 60 grams.
- Granulated sugar - 25 grams.
- Vegetable oil - 2 tablespoons.
- Black peas - 5-6 pieces.
- Acetic acid 9% - 30 grams.
- Laurel leaf - 2-3 pieces.
Finely chop the courgettes, carrots, onions and garlic. Simmer the mixture of vegetables in a saucepan with a thick bottom or cauldron for 40 minutes until smooth, at the end season the vegetable stew with tomato paste, herbs and acetic acid. Spread caviar in glass vessels, roll up, warm up for 24 hours.
With celery
Crispy marinated zucchini with carrots and celery are good.
Product set:
- Zucchini - 2 kilograms.
- Carrot roots - 5-6 pieces.
- Stalked celery - 3 pieces.
- Bay leaf - 3 pieces.
- Garlic - 3-4 teeth.
- Dill inflorescences, cherry and horseradish leaves - several pieces.
- Coarse table salt - 60 grams per 1 liter of water.
- Granulated sugar - 30 grams.
- Vinegar essence 70% - 1 teaspoon.
Cover the bottom of the cans with dill leaves and inflorescences, fill the container with zucchini, cut into large pieces, carrots, cut into 3-4 pieces, with celery stalks 2-3 centimeters long. Pour the jars with boiling brine, cover, sterilize for 6-7 minutes so that the vegetable slices remain firm. Cork the jars, leave covered for 24 hours.
With rice
Squash of zucchini with rice can be the basis for instant risotto or an independent dish.
Product set:
- Zucchini - 4 pieces.
- Round grain rice - 300 grams.
- Onions - 2-3 pieces.
- Thick tomato paste - 2 tablespoons.
- Laurel leaf - 2-3 pieces.
- Vegetable oil - 20 grams.
Saute the onions in seed oil, add washed rice and diced courgettes. Simmer the mixture over low heat until the rice is cooked, add water if necessary. At the end, salt to taste, add tomato paste, lavrushka, arrange in jars, roll up, allow to cool in a warmed form. After complete cooling, the workpiece is stored in the refrigerator.
With sweet pepper
Marinade is prepared in the same way as for zucchini with celery. Sweet peppers are cut into large slices and mixed with carrots and zucchini.
In korean
Zucchini and carrots are grated on a grater specially designed for shredding food into long strips, like for Korean salads.
Product set:
- Zucchini - 3 pieces.
- Carrot roots - 5-6 pieces.
- Bulb onions - 3 pieces.
- Garlic - 2-3 teeth.
- Ground red pepper - 1 teaspoon.
- Lean oil - 2 tablespoons.
- Salt - 2 teaspoons.
- Vinegar 9% - 2 tablespoons.
Finely chop the onion, grind the garlic. Shift the chopped vegetables, add salt, red pepper, sunflower or olive seed oil and vinegar. Pack the mixture into jars, close the lids. All vitamins are preserved in this salad.
How to store workpieces correctly?
Preservation without additional disinfection by sterilization and adding vinegar must be stored in the refrigerator for no more than a month. Fully heat treated twists are stored in the basement for up to 1 year.
