TOP 11 best recipes for making marinated zucchini for the winter
Zucchini marinated for the winter is very often used as an additional dish. There are many different recipes that differ not only in their taste, but also in the variety of ingredients.
Features of marinating zucchini for the winter
Zucchini is often used for pickling. To get a tasty preparation for the winter, you must observe the features of canning:
- Young vegetables are used for pickling; it is necessary to harvest in a timely manner. On average, a vegetable ripens every 5 days.
- The skin may not be removed. However, without the peel, the workpiece will acquire additional tenderness and attractive appearance.
- Use vinegar or citric acid for the marinade. Otherwise, the workpiece will deteriorate.
- Before the processing process, the vegetable must be poured with cold water. This is necessary to reduce the amount of air in the jar after swirling.
- The containers that are used for the preparation must be sterilized.
Pickled vegetables do not take long and can stand throughout the winter without degrading their taste.
How to choose the right vegetables?
In order for the zucchini to have a pleasant, delicate taste, the following recommendations for selection must be observed:
- zucchini should not be small;
- vegetables less than 10 cm are not worth pickling, since they do not yet have all the necessary taste;
- there should be no rot and white bloom on the vegetable;
- the zucchini should have a firm texture and a smooth surface.
When buying zucchini on the market, you need to pay attention to the appearance of the vegetable, sluggish zucchini are not used.
Preparing containers for the process
A properly prepared container is the key to a high-quality workpiece. The containers must be thoroughly washed with detergents. The jars must be rinsed several times in clean water. After the jars are dry, they must be dried and steamed or fried in the sun.
Delicious recipes for cooking zucchini
Certain types of recipes are most often used for tasty winter preparations.
The classic way "Lick your fingers"
Required components:
- zucchini - 2 kilograms;
- pepper - 5 pieces;
- tomato - 5 pieces;
- garlic - 6 cloves;
- 2 pieces of chili;
- sugar - 100 grams;
- salt to taste;
- oil - half a glass;
- vinegar - 50 grams.
To close the zucchini, you must:
- Place the tomatoes in boiling water.Peeled tomatoes are placed in a container, chopped peppers are also sent there. Everything is mixed with a blender.
- The taverns are peeled and diced and added to the tomato mixture.
- Pickle chili in vinegar for a few minutes.
- Cook for 15 minutes.
- Add spices, oil and garlic.
- Simmer for 30 minutes.
- Place the workpiece in sterilized jars.
Place in basement.
A simple recipe without sterilization
Components:
- zucchini - 2 kg;
- sugar - 100 grams;
- vinegar - 100 grams;
- salt - 50 grams;
- Bay leaf;
- allspice peas;
- garlic - 2 heads;
- dill.
In order to marinate, you must do the following:
- chop zucchini;
- place dill, bay leaf, peppercorns on the bottom of the container;
- put the zucchini and pour boiling water, drain the liquid after a few minutes;
- add spices and pour over with the same brine that was previously boiled.
Place in basement.
Important. The vegetable is cut into longitudinal strips. This method will make the piece crispy..
With mustard
Components:
- zucchini - 5 kilograms;
- onions - 2 pieces;
- garlic - 6 cloves;
- sugar - 700 grams;
- mustard seeds - 250 grams;
- vinegar - 2 cups;
- salt is a glass.
You need to do the following:
- prepare the marinade, mix 5 liters of water and spices in a container;
- chop zucchini and place in jars;
- pour boiled brine;
- drain the water and add the garlic with mustard seeds;
- pour zucchini with brine;
- Sterilize for 15 minutes.
The dish will be fully cooked in a few days. Can be used as an appetizer or as a side dish.
In Bulgarian
It is necessary to close such a workpiece in liter jars.
Components:
- zucchini - 2.5 kilograms;
- Bay leaf;
- peppercorns;
- dill;
- salt to taste;
- vinegar - 100 grams.
For cooking you need:
- Boil 3 liters of water, add spices and 6 bay leaves, a bunch of dill (you can use dry);
- chop zucchini and place in the marinade for 10 minutes;
- drain the marinade, boil and pour the containers with vegetables.
The workpiece has a unique taste and is stored in the basement for a long time. Also, this type of workpiece can be placed in the freezer, after which it can be defrosted and consumed in winter.
With carrots
Components:
- zucchini - 1 kilogram;
- carrot;
- salt - the taste of a cook;
- sugar - 2.5 teaspoons;
- allspice;
- carnation - 3 stars;
- Bay leaf;
- vinegar is added to the taste of the cook;
- parsley.
We marinate according to the following algorithm:
- chop zucchini;
- chop carrots on a grater;
- put a sprig of parsley, pepper, bay leaf, cloves on the bottom of the container;
- vegetables are mixed and stacked in a jar;
- bring half a liter of water to a boil and place the spices;
- vegetables are filled with brine and sterilized.
After sterilization, the container is rolled up and left for several hours.
With cucumbers
Components:
- 2 zucchini;
- 3 cucumbers;
- Bay leaf;
- pepper;
- sugar - 5 tablespoons;
- salt - 2 tablespoons;
- vinegar - half a glass.
You can prepare a blank according to the following recipe:
- cut vegetables into pieces and put in a liter jar;
- add spices to a liter of water and bring to a boil;
- pour the brine over the vegetables;
- drain the liquid and add bay leaf and pepper;
- Boil the brine, pour and roll up.
The recipe is simple and takes no time.
Young marinated zucchini like mushrooms
The squash is crispy and tastes like mushrooms.
Components:
- young vegetables - 1 kilogram;
- carrots - 2 pieces;
- greens at your discretion;
- garlic - 3 cloves;
- salt - 20 grams;
- granulated sugar - 50 grams;
- vegetable oil - 50 grams;
- vinegar - 50 grams;
- Bay leaf;
- peppercorns.
The workpiece is prepared according to the following procedure:
- chop zucchini;
- grate carrots, mix with zucchini;
- finely chop greens, mix with garlic, add to vegetables;
- add spices;
- pour in oil and vinegar, bay leaf and pepper, leave for several hours;
- put the vegetables in jars and pour out the marinade that has formed;
- sterilize within 5 minutes.
Roll up with a seaming key and leave under a warm shelter.
With chili ketchup
Components:
- zucchini - 2 kilograms;
- ketchup;
- salt to taste;
- sugar - 100 grams;
- peppercorns;
- dill;
- vinegar - 1 glass.
Algorithm of actions:
- Chop the zucchini. At the bottom of the container, place a sprig of dill, pepper, chopped vegetables on top.
- Make a marinade: boil 3 liters of water, add sugar, salt, vinegar and 5 tablespoons of ketchup. Pour zucchini and sterilize for 15 minutes.
The workpiece has an attractive appearance and interesting taste. The dish can be used as an additive to a side dish.
With tomato paste
Components:
- zucchini - 1;
- spices to taste;
- tomato paste - 2 tablespoons;
- vinegar - 50 grams;
- pepper, bay leaf.
Algorithm of actions:
- cut the zucchini into pieces;
- mix tomato paste with half a liter of water, add spices to taste, bring to a boil and pour in vinegar;
- put the vegetable in a glass container, add pepper and bay leaf;
- pour brine and roll up.
Marinating vegetables in this way does not take much time and allows you to get a delicate zucchini.
With tomatoes
Components:
- two tomatoes;
- garlic - 2 heads;
- zucchini - 2 pieces;
- tomato paste - 1 spoon;
- spices to taste.
Making a blank is simple, you need to follow the following list of actions:
- cut zucchini into slices;
- chop tomatoes;
- add oil to the pan and put vegetables, fry for 10 minutes;
- add spices to taste and tomato paste;
- cook for 5 minutes;
- vegetables are laid out in jars and closed with lids.
It is necessary to store such a workpiece in the basement.
Harvesting with red currants
This recipe has an unusual taste. For preparation, you should prepare the ingredients:
- zucchini - 2 pieces;
- currants - 300 grams;
- spices - 2 tablespoons;
- dill - 2 branches;
- garlic - 2 cloves.
Preparation:
- cut vegetables and put in jars;
- a sprig of dill is laid on top;
- pour the solution for 2 minutes;
- add garlic, passed through a press;
- a few spoons of currants are added;
- the container is poured with boiling water and left for 10 minutes, after which salt and sugar are drained and added;
- the brine should boil, after which the vegetables are poured using a screw cap and closed.
The jars are turned over and left to cool.
The nuances of storing conservation
After cooking, the blanks are placed in a cool place. The products are ready to eat and do not require further processing. The jars should be stored in a dry place, if the lid does not adhere enough to the jar, such a product should not be used.
How much can you store?
The storage period depends a lot on the type of dish and its ingredients. A properly cooked vegetable can keep for up to a year if the lid is not swollen. Zucchini are used for the preparation of various dishes and preserves. Pickled vegetables will become a snack not only on the festive table, but also diversify the daily menu.
