TOP 13 recipes for making pickled young zucchini for the winter

Among the wide variety of vegetable preparations for the winter, young pickled zucchini are among the most popular, as they are prepared quickly and easily. The main thing is to choose the right recipe and perform all stages of the technological process with high quality. As a result, the resulting blank can be served on the table as an independent snack and surprise guests with unique flavor combinations.

Required ingredients

For cooking, you need to stock up on young zucchini that have a white-green skin, without flaws and mechanical damage. For homemade preparations, take unripe and small fruits up to 20 cm in length. It is better to choose varieties that differ in the minimum number of seeds, thin skin and dense, crispy flesh.

How to prepare the main product

The main product must be washed, dried, peeled and chopped with special care according to the recipe.

Methods and step-by-step recipe for preparing blanks

There are many options for making zucchini for the winter, which are recommended to be studied in detail before starting harvesting.

Each housewife should add these recipes to her cookbook. After all, it is precisely such simple and at the same time tasty, healthy snacks that deserve the title of favorites for winter preparations.

Pickled zucchini like mushrooms

Component composition:

• 3 kg of fruit;
• 100 ml vinegar;
• 3 garlic;
• 2 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 100 ml of vegetable oil;
• pepper, dill.

Step by step recipe:

1. Rinse and peel vegetables, chop into cubes.
2. Chop the dill, combine with the main ingredient, add pepper.
3. Season with oil and vinegar, set aside for 3 hours, send to jars.

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With tomatoes and squash

Grocery list:

• 1 kg of zucchini and squash;
• 0.5 kg of cauliflower;
• 1.5 kg of cucumbers;
• 1 kg of tomatoes;
• spice;
• 1/3 tsp vinegar;
• 35 g salt;
• 50 ml of water;
• 30 g sugar;
• ¼ h. L. lemon powder.

Recipe: chop the fruits and place them in containers, add spices, make brine, fill jars with them, twist.

Crispy with honey and garlic without sterilization

Components:

• 1 kg of zucchini;
• 1 carrot;
• 2 pcs. pepper;
• 50 ml vinegar;
• $ 3 garlic;
• 4 tsp honey;
• 4 tsp salt;
• 1 liter of water.

How to do:

1. Peel vegetable products, chop, tamp into a container.
2. Fill the jar with the prepared marinade.
3. Add vinegar and cork.

Spicy pickled zucchini

Component structure:

• 1.5 kg of fruits;
• 1 goal garlic;
• 2 tbsp. l. salt;
• 4 tsp vinegar;
• 2 tbsp. l. Sahara;
• greens, mustard.

Actions: arrange with herbs, spices, garlic and chopped zucchini, laying out in layers. Create a marinade from the rest of the ingredients and fill the jars with them and seal.

The quick way with chili ketchup

Having resorted to this method, you should take:

• 0.5 kg of zucchini;
• 350 ml of water;
• 50 g sugar;
• 70 g chili;
• 50 ml vinegar;
• 1 tsp salt.

Actions:

1. Peel the fruits, cut, tamp into a container.
2. Combine all other foods and boil.
3. Pour into jars and seal.

Marinate zucchini slices

Components:

• 1 kg of vegetables;
• 1 liter of water;
• 50 ml soy sauce;
• 1 tbsp. l. vegetable oils;
• garlic;
• vinegar;
• spice.

Recipe:

1. Cut the fruits into slices, send to a container with garlic, add spices.
2. Combine the rest of the ingredients and boil.
3. Pour into jars and close.

Bell pepper appetizer

Prepare for preservation:

• 1 kg of zucchini;
• 300 g of pepper;
• 0.5 l of water;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 60 ml vinegar;
• pepper, herbs.

Production: cut vegetables, place them together with herbs in a container in layers. Make brine and pour it into a jar, cork.

With carrots in Korean

Composition:

• 0.5 kg of zucchini;
• 0.2 kg of carrots;
• 0.2 kg of pepper;
• 0.1 kg of onions;
• 0.05 kg chili;
• 60 ml of oil;
• 60 ml vinegar;
• spice.

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Actions:

1. Chop vegetable products, send to a jar.
2. Combine oil with water, season with salt, sweeten, add vinegar, spices and bring to a boil.
3. Combine with the contents in the container and close.

In the bank

Ingredient structure:

• 2 kg of fruits;
• 2 tbsp. l. Sahara;
• 1 garlic;
• 6 tbsp. l. salt;
• 1 tsp lemon powder;
• spices, herbs.

Step-by-step recipe:

1. Cut vegetables, pour boiling water, filter, send to a jar.
2. Make a brine and pour it over the vegetables, close.

Express method

Composition:

• 0.5 kg of fruits;
• 1 tsp salt;
• garlic, herbs;
• 1 tsp honey;
• 2 tbsp. l. oils;
• 1 tbsp. l. vinegar;
• spice.

Production: chop the fruits, chop the herbs and tamp them into a jar, add brine and cork.

With vegetables

Component composition:

• 4 kg of zucchini;
• 7 peppers;
• 7 tomatoes;
• 10 carrots;
• 300 g vinegar;
• 50 g butter;
• greens, spices.

Stages of the culinary process: chop vegetables, herbs and put them in sterilized dishes, add brine to the contents, add vinegar and twist.

With citric acid without sterilization

Ingredient structure:

• 1 kg of fruit;
• 3 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 1 tsp citric acid;
• seasonings.

Manufacturing technology: cut the main component and tamp it into a container. Combine the vegetables with the pre-cooked marinade and, adding acid, cover.

Marinated zucchini from young zucchini

Components:

• 0.5 kg zucchini;
• 10 ml vinegar;
• 60 ml of oil;
• garlic;
• spice.

How to create a snack:

1. Chop the zucchini, salt and squeeze.
2. Add garlic, herbs, finely chop them beforehand.
3. Mix the oil with juice, acetic acid, salt, sweeten, stir.
4. Fill the jar with vegetables, brine and close.

What dishes can you serve?

This piece can become an independent original snack or an excellent addition to any side dish that will reveal its amazing taste.

Storage rules and periods

An appetizer with good taste and a seductive aroma will help diversify your daily diet and will become one of your favorite preparations, which are recommended to be stored for no more than 1 year in a dark, dry room with a temperature of no higher than 15 degrees.