Zucchini salads are the best for the winter. Zucchini preparations for the winter: “Golden recipes.” Zucchini salad with mayonnaise for the winter “Lazy caviar”

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You can make a lot of delicious snacks from regular zucchini. Open a jar in winter and remember summer!

Zucchini salad with parsley and hot pepper

Ingredients: 500 g zucchini, 50 g parsley, 30 g garlic, 10 g fresh hot pepper, 70 ml vegetable oil, 20 ml 9 percent vinegar, 15 g salt, 2 g ground black pepper.
Cut the zucchini into thin strips and squeeze lightly. Finely chop the parsley, garlic and hot pepper and add to the zucchini. Sprinkle with salt and pepper, pour over oil, stir, leave for 2 hours. Then transfer to jars along with the released juice. Pour in vinegar, cover and sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and let cool.

Zucchini, carrot and bell pepper salad

Ingredients: 2.5 kg of zucchini, 300 g of carrots, 300 g of bell pepper, 50 g of garlic, 150 ml of vegetable oil, 75-100 ml of 9 percent vinegar, 75-100 g of sugar, 30-50 g of salt, dill and parsley, ground black pepper and other spices to taste.
Cut carrots, bell peppers and young zucchini into strips (the skins of the zucchini may not be cut off. Pour oil into a saucepan, add vegetables, cover, simmer for 15-20 minutes. Add salt, sugar, spices, chopped herbs and garlic, simmer for another 5- 7 minutes. Pour in vinegar, stir, bring to a boil. Place hot salad in jars, roll up, wrap until cool.

Spicy zucchini salad "Aji"

Ingredients: 1 kg of zucchini, 100 g of carrots, 100 g of red bell pepper, 50 g of garlic, 20 g of fresh hot pepper, 50 g of dill and parsley, 100 ml of 9 percent vinegar, 50 ml of vegetable oil, 25 g of sugar, 15 g salt.
For the marinade: 500 ml water, 50 ml 9% vinegar, 20 g salt.
Bell and hot peppers, carrots, garlic, dill and parsley must be minced. Add oil, salt, sugar, vinegar, cook for 20 minutes after boiling. Cut young zucchini into slices, peel old ones first. Mix the ingredients for the marinade and bring to a boil. Place the zucchini in the marinade and cook for 5 minutes after boiling.
Place zucchini and vegetable mixture into prepared jars in layers, compacting each layer with a spoon. Pour boiling marinade over. Roll up the jars and wrap until cool.

Zucchini salad “Mother-in-law’s tongue”

Ingredients: 3 kg zucchini, 2.5 kg carrots, 100 g garlic, 500 ml chili ketchup, 200 ml vegetable oil, 100 ml 9 percent vinegar, 150-200 g sugar, 50-60 g salt, 5-7 g ground hot pepper.
Wash the zucchini thoroughly and cut into thin long slices. Pass the carrots and garlic through a meat grinder, place in a saucepan, add vegetable oil, simmer for 5 minutes. Then add ketchup, salt, sugar and hot pepper, bring to a boil. Place zucchini into the boiling mixture and simmer for 20 minutes after boiling, stirring occasionally. Pour in vinegar, simmer for another 2 minutes. Place the hot preparation into sterilized jars, roll it up, turn it over and wrap it until it cools.

Zucchini and bell pepper salad

Ingredients: 2 kg of zucchini, 1 kg of tomatoes, 700 g of bell pepper, 1 kg of onions, 200 ml of vegetable oil, 100 ml of 9 percent vinegar, 150 g of sugar, 60 g of salt, spices to taste.
Cut the zucchini into strips, onion and bell pepper into half rings. Grind the tomatoes using a meat grinder or blender. Mix oil, vinegar, salt and sugar in a saucepan and bring to a boil. Place the zucchini in the boiling liquid and simmer over low heat for 15 minutes. Add onion and bell pepper, simmer for another 7-10 minutes. Then add tomato and spices, simmer for 10 minutes. Place the hot salad into jars, roll up and wrap until cool.

Zucchini and carrot salad

Ingredients: 1 kg of zucchini, 100 g of carrots, 20-30 g of garlic, 15 ml of 9 percent vinegar, 20 ml of vegetable oil, 20 g of salt, 20 g of sugar, ground black pepper to taste.
Cut the zucchini into slices, cut the carrots into thin strips or grate them, pass the garlic through a press. Combine all the vegetables, add the remaining ingredients and leave for 30 minutes. Then put into jars along with the released juice. Sterilize 0.5 liter jars for 10-15 minutes, 1 liter jars for 15-20 minutes. Roll up, turn over and wrap until cool.

Korean zucchini salad

Ingredients: 3 kg of zucchini, 500 g of carrots, 500 g of onions, 500 g of bell pepper, 50 g of garlic, 200 ml of vegetable oil, 100 ml of 9 percent vinegar, 90 g of salt, 50 g of sugar, 10 g of seasoning for Korean carrots .
Grate zucchini and carrots on a Korean vegetable grater. Cut the onion into half rings, the bell pepper into strips, pass the garlic through a press. Combine all vegetables. Heat the seasonings in a dry frying pan for a couple of seconds and add to the vegetables. Add salt, sugar, vegetable oil and vinegar, leave for 3-5 hours, stir from time to time. Then put the salad along with the released juice into sterilized jars. Sterilize jars with a volume of 0.5 liters for 7-10 minutes, 1 liter for 15-20 minutes. Roll up the workpiece, turn it over and let it cool.

Zucchini in tomato sauce

Ingredients: 1.5 kg of young zucchini, 30 g of garlic, 250 ml of tomato sauce, 50 ml of 9 percent vinegar, 100 ml of vegetable oil, 50-100 g of sugar, salt to taste.
Cut the zucchini into slices. Mix tomato sauce, chopped garlic, vegetable oil, vinegar, salt and sugar, bring to a boil over low heat. Add zucchini to the sauce and simmer for 30 minutes. Then place in sterilized jars, roll up, turn over and wrap until cool.

Zucchini salad “Mother-in-law’s tongue”

Ingredients: 3 kg of zucchini, 400 g of bell pepper, 100 g of garlic, 50 g of fresh hot pepper, 1.5 liters of tomato juice, 200 ml of vegetable oil, 100 ml of 9 percent vinegar, 200 g of sugar, 50-70 g of salt, 30 g prepared mustard.

Peel the zucchini, cut lengthwise into long slices about 1 cm thick. Combine tomato juice, sugar, salt, vegetable oil, vinegar, mustard. Add garlic, hot and bell peppers, chopped in a blender, and bring the mixture to a boil. Place the zucchini in it and simmer for 40 minutes from the moment it boils. Then place the zucchini along with the sauce into sterilized jars. Roll up, turn over and wrap until cool.

Zucchini for the winter is a great way to preserve all the nutrients and vitamins in zucchini until winter. When you prepare zucchini for the winter according to proven and best recipes, canning zucchini is very tasty and is, perhaps, the real people's favorite among vegetables, such as zucchini. To preserve the zucchini harvest, homemade winter preparations are made from them, which is what we will do now. So let's get started!

Zucchini preparations for the winter: “Golden recipes”

Zucchini is a unique product that makes up a significant part of winter supplies. Like cucumbers, they have practically no distinct taste of their own, which means that with the right skill, you can cook anything from them. Various salads - both vegetable and with various additives such as rice.

You can make caviar - there are hundreds of recipes: from baked and raw vegetables, with the addition of garlic and all kinds of spices. Jams and compotes are made from zucchini, they are pickled (like cucumbers and mushrooms), and salted.

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 zucchini salad, or simply spread zucchini caviar on bread. Zucchini season is quickly ending, but these delicious, vitamin-packed vegetables can easily be preserved until spring. The main thing is to choose the right method of preserving the product. You can make zucchini preparations for the winter with a variety of additives.

Preparing for the winter is a useful thing, but it can also be enjoyable. Remember how the harvesting season usually begins? You need to find the best proven recipes, prepare jars and other containers, and then slowly buy everything you need and make preparations.

And if you remove the most difficult stage from this list - the search for proven recipes, then the process of preparing winter preparations will be very, very enjoyable. Zucchini-based preparations are a healthy and tasty product that is easy to prepare (and, moreover, very inexpensive). Read the recipes, choose the ones you like and cook for your health!

Korean zucchini for the winter: recipe and all the secrets

Korean-style pickled vegetables have been etched into my memory since childhood. Bright peppery notes have firmly entered our lives and have carved out a large niche in preparations.

Korean winter zucchini is probably one of the most delicious snacks. It turns out to be spicy, suitable for both a festive table and a family dinner.

In general, there are now many different recipes in Korean. Korean cuisine is one of the most ancient and colorful cuisines in the world. It is characterized by moderately spicy dishes that appeal to many people.

In addition, Korean cuisine can be considered one of the most healthy, since vegetables and herbs occupy a special place in it and are used in the preparation of almost all dishes. Let's make Korean zucchini for the winter. The most delicious recipe will explain all the details step by step.

Ingredients:

Zucchini - 2.5 kg;
Bulgarian pepper - 0.5 kg;
Onion - 0.5 kg;
Garlic - 200 g;
Carrots - 1 kg;
Vinegar 9% - 150 ml;
Vegetable oil - 1 glass;
Seasoning for carrots in Korean - 20 g;
Sugar - 3/4 cup (210 g);
Salt - 2 tbsp. l.

Korean carrot seasoning gives this appetizer its characteristic taste; the site recommends preparing it exactly according to this recipe. Moreover, preparing such a snack is not difficult.

Cooking method:

1. Peel the zucchini and remove the seeds (if the zucchini is more mature). With young zucchini everything is easier - you just need to remove the skin. Cut the zucchini into slices;

If you want crispy zucchini, don't cut it too thin. The thickness of each circle should be at least 1 cm.

Bell peppers can be cut into strips, onions into half rings. Carrots can be grated on a special Korean carrot grater or into thin slices using a vegetable peeler;
Place all vegetables in a deep bowl. Pass the garlic through a press and add to the rest of the vegetables;
Pour in vinegar, add salt and sugar and seasoning for Korean carrots;
Heat the vegetable oil and pour the hot oil over the salad. Mix well, if you can do it with a spoon, great. When there are a lot of vegetables and they are chopped larger, it is more convenient to mix with your hands. And at the same time, you can knead the vegetables a little to make them softer and juicier;
Now you need to give this salad time to marinate. Cover the bowl with the salad with a clean towel and leave at room temperature for 3 hours. During this time, the vegetables will release juice, marinate and absorb the aroma of seasonings;
Mix the salad well and place in clean, washed jars. Place the jars of salad in a pan of warm water. Bring the water to a boil and sterilize the jars for 15-30 minutes, depending on their volume. Boil the lids separately;
We roll up the Korean salad with lids, turn the jars over and cover them with something warm.

If you don’t have ready-made seasoning for Korean carrots, it doesn’t matter. Just add ground red pepper and coriander to the salad.

What can you add to Korean zucchini for the winter?

A hit of additives is juicy and beautiful bell pepper. For the quantity in our recipe, 3-4 pieces are enough. medium size. Green peppers look great, and red peppers will provide maximum sweetness to the finished salad.

How to make seasoning with your own hands?

All spices from the Korean carrot set are sold individually in large supermarkets on spice racks. Take out a coffee grinder or mortar and grind it into powder:

Black peppercorns - 1 tsp;
Chili powder (if you like it spicy) - on the tip of a knife;
Coriander seeds - 1 tsp;
Dried garlic (can be in granules) - 1 tsp.

1. Korean zucchini salad will acquire an original taste if you add lightly fried sesame seeds to it.

2. To make the zucchini in the salad firm and crispy, be sure to squeeze them lightly after washing.

3. It is best to mix the ingredients for Korean zucchini salad with your hands.

4. Before putting it in jars, it makes sense to taste the salad and, if something is missing, add spices to taste.

Pickled zucchini for the winter: crispy and tasty

The peculiarity of zucchini is that they can be combined with any vegetables and, like chameleons, acquire their taste. Therefore, it will not be difficult for the housewife to prepare pickled zucchini to her taste, adding her favorite spices, herbs and vegetables.

Spices and herbs transform simple products into an amazing ensemble, aromatic and delicious. Even banal pickled zucchini can become an amazing dish. Especially if you open a jar of vegetables in the middle of a cold winter.

Pickled spicy zucchini can be used as a side dish for any dish. Or prepare them for long-term storage. Many people love zucchini dishes. They are fried, baked, and canned for the winter in different variations.

Marinated zucchini for the winter turns out no worse than pickled cucumbers. They turn out just as tasty and crispy.

Therefore, pickled zucchini in winter can be offered to guests for a holiday as a tasty snack or put on the table for a quiet family dinner. Next, consider the simplest recipe for pickled zucchini.

Ingredients:

Zucchini - 1.5 kg;
Garlic - 10 cloves;
Pepper mixture - 2 tsp;
Bay leaf - 8 pcs.;
Parsley - 1 bunch;
Cloves - 10 buds;
Dill - 1 bunch;
Ground coriander - 1 tsp;
Vinegar 9% - 80 ml;
Sugar - 8 tsp;
Salt - 4 tsp;
Water - 1.2 l.

Cooking method:

You can start with greens. Cleanly washed and placed in a colander, during the period that other products will be prepared, all unnecessary liquid will drain;
For now you can make the marinade. Bring water to a boil for it. Then add bay leaf, spices and herbs mixed together;
When the mixture boils, pour vinegar into the pan;
Remove the dishes from the heat, add oil to the hot marinade, stirring well;
While the aromatic liquid is cooling, you can prepare zucchini, herbs and garlic for pickling;
Remove the skin from the zucchini, the top peel from the garlic, and disassemble it into slices. Cut in small pieces;
Since the zucchini is young, it still has tiny, very delicate seeds, they will have virtually no effect on the flavor, so they don’t need to be removed. Cut the entire vegetable into thin strips;
Chop the greens;
Mix the chopped products in a 3-4 liter pan, preferably enameled;
Pour the marinade over the resulting mixture, even if it has not completely cooled down. When the entire mixture reaches room temperature, you need to put it in the refrigerator for a day;
Before putting pickled zucchini into jars, both containers and lids should be sterilized;
Spread the prepared mixture and seal the jars. Now you can put them in a safer place, where there is no sunlight and it’s quite cool.

Zucchini salad for the winter - step-by-step recipe

The spicy zucchini salad being prepared today is a delicious homemade preparation that is easy to prepare and accessible to everyone. It won’t take you much time to prepare it for the winter.

Zucchini salad has a spicy and, at the same time, delicately sweet taste. With the onset of the season of ripe zucchini, what can be done with them: they are stewed, stuffed, fried, added to soups, salads, or served as a casserole.

If in the summer we get everything we need, then with the advent of cold weather things are different. In order to please your family with delicacies at any time of the year, in the summer you need to prepare a zucchini salad for the winter. Also, pickled zucchini salad does not lose all its beneficial properties.

Usually, the taste of the finished dish depends on how to prepare zucchini salad for the winter. Various seasonings and other components allow you to achieve any taste - sour, spicy, salty or sweet.

To preserve zucchini, first prepare a marinade, to which ordinary vinegar, sunflower or olive oil, sugar, salt, as well as garlic and dill are added for flavor. For the salad, chop onions and carrots along with zucchini, mix them well, pour in the prepared marinade and place on the stove.

The good thing about zucchini salads is that they can be combined with almost any vegetable. Canned food with the addition of tomatoes and peppers is an excellent option as a side dish. Zucchini can be cut into strips, slices or cubes; the latter option was used in our next recipe.

Ingredients:

Peeled zucchini – 3 kg;
Sweet pepper – 3 pcs.;
Tomatoes – 1.5 kg;
Vegetable oil – 0.5 cups;
Vinegar 9% – 4-5 tbsp. l.;
Ground black pepper - to taste;
Garlic – 100 g;
Sugar – 1 glass;
Salt – 4 tbsp. l.

Cooking method:

The first stage consists of cutting the zucchini into cubes, which kitchen assistants - multi-cutters, food processors, meat grinders - do an excellent job of in a matter of seconds;
Next, you need to wash the peppers, after which they are cleared of seeds and again cut into cubes, like zucchini;
1.5 kg. The tomatoes need to be crushed to a liquid consistency. If the presence of tomato skin is unacceptable, the mass is passed through a sieve. To speed up the process of draining the tomato pulp, stir it gently;
Next, you need to prepare the garlic - peel the cloves and then grate on a fine grater or use a blender;
The second stage is to prepare the jars for preservation. The dishes are sterilized or washed in the dishwasher at high temperatures. You should also take care of the lids - fill them with water and boil;
The third stage is the preparation of preservation. Pour chopped garlic into the tomato pulp, then place the pan on the stove and bring to a boil. During the cooking process, salt and sugar are added;
While the tomato sauce is cooking, add all the chopped zucchini and pepper;
After boiling, vegetable oil and table vinegar are poured into the pan, and the salad is left to cook for 40 minutes;
Upon completion of cooking, add ground black pepper and mix everything well. The salad is placed in clean jars, rolled up and placed with the lid down.

Zucchini caviar for the winter - a simple recipe for zucchini caviar

Zucchini caviar, which stores well in winter, is not only a delicious winter snack, but also a great way to process zucchini. There are a huge number of recipes for squash caviar: probably as many as there are women in this world.

After all, everyone adds something different to the recipe and gets a completely new product to taste. Delicious winter caviar from zucchini, cooked according to this recipe, will turn out incredibly tasty. It’s also amazingly beautiful and will look amazing on the table.

Ingredients:

Zucchini - 1 kg;
Tomatoes - 300 g;
Onion - 300 g;
Carrots - 300 g;
Garlic - 1 head;
Vinegar - 1/4 cup;
Sunflower oil - 0.5 cups;
Ground black pepper - to taste;
Sugar - to taste;
Salt - to taste.

Cooking method:

To prepare this recipe, take a five-liter saucepan with a thick bottom to accommodate the entire mixture of chopped vegetables;
We follow the basic principle of cooking: add harder and denser vegetables first, and those that are soft and cook quickly last;
Place the pan on medium heat and add oil. We wash all the vegetables, peel them and cut them into cubes;
Cut the carrots lengthwise into four parts, then cut into small cubes. Place in a saucepan in slightly hot oil;
Cut the onion and garlic into small cubes and place in a saucepan;
Cut the young zucchini into cubes along with the juicy skin. If you find an old one, remove the seeds with a spoon;
Simmer the vegetables over low heat. The carrots become soft and release juice, the onions should become transparent;
Place sliced zucchini on top;
Next come the peeled and chopped tomatoes. As you noticed, we did not intentionally add salt. It gives a large amount of liquid, which we do not need at all;
Simmer the vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture into a food processor;
Grind the vegetables in a blender until puree. We got it with a beautiful light brown color, delicate consistency, and airy. We put everything back into the pan, and now we will bring it to the desired taste and thickness;
Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a slight bitterness. And also salt and sugar. Mix everything thoroughly and boil for 5 minutes. If the caviar turns out a little liquid, boil it to the desired thickness;
Place hot in prepared sterilized jars. Cover with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After putting into jars, some of the product always remains. Let it brew for 15-20 minutes and cool. Now spread it on a piece of black bread and eat it with pleasure. Bon appetit!

Finger-licking zucchini - a delicious preparation for the winter

Finger-licking zucchini is delicious and quite easy to prepare.

Ingredients:

Peeled zucchini - 3 kg;
Tomatoes - 0.5 kg;
Bell pepper (red, sweet) - 1 kg;
Garlic - 2 heads;
Chili pepper - 2 pcs.;
Refined oil - 1 glass;
Vinegar 9% - 0.5 cups;
Sugar - 1 glass;
Salt - 2 tbsp.

Cooking method:

Chop the zucchini into large pieces (this is necessary so that the zucchini does not boil over during the process);
We turn the tomatoes and peppers into puree using a blender or meat grinder, put them in a saucepan, pour in salt, sugar, pour in the oil, add chopped garlic (you can grind it in a meat grinder or blender together with tomatoes and peppers). The mixture must be mixed well;
Place the zucchini in a saucepan with the vegetable mixture, mix well, cover with a lid and place on medium heat;
When the mixture boils, you need to leave it on the stove for another twenty minutes (if the mixture is bubbling too much, then you need to turn the heat down);
Then add the vinegar, mix, heat for two minutes and put into jars (pre-sterilized), then roll up.

Zucchini like milk mushrooms: a step-by-step recipe for the winter

Making homemade preparations for the winter is a real art. After all, you need not only to make vegetables tasty and unusual, but also to preserve all their beneficial properties. Zucchini like milk mushrooms is a winter recipe that will surprise you with its simplicity. The vegetables turn out very nourishing, aromatic, with a refined aftertaste.

Ingredients:

Zucchini – 1.6 kg;
Vegetable oil – 130 g;
Vinegar 9% – 0.6 cups;
Garlic – 6 cloves;
Ground pepper – 1 tsp;
Mixture of dill and parsley – 70 g;
Sugar – 2.5 tbsp. l.;
Iodized salt – 1.5 tbsp. l.

Cooking method:

Rinse the zucchini thoroughly in cool water, remove the peel and core. It is necessary to carefully cut out all the seeds, otherwise the effect of milk mushrooms will not be achieved;
Chop the zucchini into oblong slices;
Remove the peel from the garlic and cut into squares;
Rinse dill and parsley in cool water and chop finely;
Mix zucchini slices with salt, pepper, granulated sugar, garlic and chopped herbs. Pour in vinegar and oil. Stir gently. Place in a shaded place for 6-7 hours;
Wash, wipe and sterilize jars with lids;
Place the prepared vegetables in jars and pour the resulting liquid on top. Cover tightly with lids and place in warm water so that it covers the shoulders of the jar. Sterilize for 6-7 minutes;
Roll up the jars, turn them upside down and place them on a flat surface. You can cover the top with a warm blanket;
So we prepared zucchini like milk mushrooms for the winter. After the jars have cooled, it is recommended to place them in a cellar, basement or any dark place.

Awesome zucchini with delicious taste

The preparation can be served as a cold appetizer or as a side dish for meat, poultry, and sea fish.

Awesome zucchini (like mushrooms) for the winter - very tasty

Let's cook zucchini like mushrooms - an unusually aromatic and very tasty vegetable appetizer. And in fact, in this form, tender, but at the same time elastic pieces of zucchini are somewhat reminiscent of mushrooms.

A lot of garlic and dill make the preparation even more interesting, and the marinade, balanced in taste, is pleasant and not too spicy. Be sure to prepare zucchini like mushrooms for the winter - this is an excellent appetizer, especially with hot potatoes.

Only young, strong zucchini, with still green skin and small, barely formed seeds, are suitable for pickling. They go well with garlic and fresh dill, which is especially fragrant at the beginning of summer.

The roll is prepared according to the principle of a salad, that is, first all the ingredients are chopped, then seasoned with spices, vinegar and oil and left for several hours until they release a lot of their own juice.

After this, all that remains is to sterilize the jars, let them evaporate under a blanket, and you can send them for storage in the basement, where the zucchini, pickled for the winter, will quietly stand until the next harvest.

Ingredients:

Zucchini - 3 kg;
Carrots - 3 pcs.;
Dill - a bunch;
Parsley - a bunch;
Garlic - 2 heads;
Vegetable oil - 100 ml;
Vinegar 9% - 100 ml;
Ground black pepper - 1 tbsp. l.;
Sugar - half a glass;
Salt - 2 tbsp. l.

Cooking method:

First, let's prepare the zucchini: wash them, peel them and cut them into large pieces or cubes;
Young zucchini is much better suited for this recipe. If you have overripe zucchini, then you need to remove large seeds from them;
Next, the carrots need to be washed, peeled and cut into thin slices;
Let's prepare the garlic: it needs to be peeled and cut into small cubes (you can use a knife or use a grater or a press);
Let's move on to the dill: it needs to be washed, dried from excess liquid and chopped;
We take parsley and, like dill, wash it, dry it and chop it;
After all the ingredients are cut, take a convenient pan and pour zucchini, carrots, garlic, parsley and dill into it;
To the vegetables in the pan, add half a glass of sugar, two tablespoons of salt and one tablespoon of ground black pepper;
After this, add one hundred grams of vegetable oil and 100 g of 9% vinegar. Mix all ingredients thoroughly;
When all the ingredients are well mixed, you need to cover them with a lid and leave to marinate for 3 hours;
After the vegetables have been pickled, they must be placed in jars to the top, the remaining juice from the vegetables in the pan must be poured into the jars;
Let's move on to sterilization. Pour water into a saucepan, put the jars (the water should not reach the top of the jars a little, so that when boiling it does not fall into the jars), covered with lids, and put on fire. Sterilize the jars for 15 minutes (after boiling water in the pan);
After 15 minutes have passed, you need to remove the jars from the pan and roll up the lids;
Turn the rolled up jars upside down and make sure that no juice leaks out of them: they must be tightly closed. Next, cover the jars with a blanket for a day.

Awesome mushroom-flavored zucchini is ready for the winter: you need to store it in a cool, dark place. Zucchini prepared in this way will become an original and savory appetizer that can be served with potatoes or meat dishes.

Fried zucchini for the winter: step-by-step cooking recipe

Fried zucchini is a favorite dish of many, therefore, as soon as the first vegetables appear, every housewife tries to prepare it. Preparation will allow you to enjoy it even in winter.

But you only have your own zucchini in the garden in the summer, but what if you want to eat zucchini all year round? The answer is obvious to everyone - fried zucchini for the winter, finger-licking, how delicious!

And you can find many recipes. We hope that this golden recipe and advice on how to seal fried zucchini for the winter will be useful, and each of you will choose the most delicious recipe for yourself and your loved ones.

Ingredients:

Zucchini - 1 kg;
Garlic - 1 head;
Dill or parsley - a bunch;
Vegetable oil - 100 ml;
Vinegar 9% - 50 ml;
Salt - to taste (15-20 g).

Cooking method:

For this preparation, it is better to take long and thin zucchini so that the circles turn out the same. Wash the vegetables, wipe them with a kitchen napkin and cut them into circles a centimeter thick;
Rub each circle with salt and leave for 15 minutes;
Grease the frying pan with vegetable oil, heat it well and place the zucchini in one layer. Fry until golden brown, then turn over and brown on the back side. If necessary, add oil during cooking;
Wash the greens, dry them and chop them finely. Remove the husks from the garlic and crush it through a press. Bring the oil to a boil, cool and combine with herbs;
Pour a little oil with herbs into each clean, sterile jar and fill with fried zucchini, sprinkling each layer with garlic. Tamp down so that the oil is on top;
Add vinegar. Cover with lids and sterilize in a wide saucepan for half an hour. We roll up the jars and cool.

The preparation can be done in another way. To do this, dip the zucchini slices in oil with herbs and place them in a jar, pressing tightly.

“Uncle Bens” zucchini salad for the winter: recipe

Many people remember the taste of Uncle Bens zucchini salad from childhood. It goes perfectly with various dishes, and the tender vegetables included in its composition simply melt in your mouth.

Modern housewives still make Uncle Bens salad from zucchini for the winter to enjoy its wonderful taste. There are several recipes for preparing such a dish, each of which uses a specific set of ingredients. The hostess just has to choose a combination of vegetables and seasonings for the zucchini salad to her taste.

Meat dishes and poultry go well with a zucchini salad called Uncle Bens. It has an original sour-sweet taste with a hint of spice.

Uncle Bens zucchini salad is rich in vitamins because fresh vegetables are used for its preparation. It will improve the taste of meat and also go great with fried potatoes. Winter evenings will become more pleasant with Uncle Ben's squash salad.

Ingredients (for 4.5 liters of finished product):

Zucchini – 2 kg;
Tomatoes – 2.5 kg;
Bell pepper – 1 kg;
Garlic – 200 g;
Vinegar 9% – 50 ml;
Vegetable oil – 200 ml;
Sugar – 200 g;
Salt – 40 g.

Cooking method:

Prepare the vegetables, peel the zucchini and garlic, remove the seeds from the peppers, remove the seals around the stalks of the tomatoes;
Cut the tomatoes into regular slices and pass through a meat grinder;
Cut the zucchini into small cubes and place in a cauldron;
Mix the tomato mass with salt and sugar, vegetable oil;
Pour the tomato mixture over the zucchini and place on the heat;
Simmer over low heat, remembering to stir, for half an hour;
Cut the pepper into small squares;
Add the pepper to the zucchini and simmer for another quarter of an hour;
Crush the garlic cloves with a special press;
Add garlic to vegetables, pour in vinegar;
After simmering for another 5 minutes, remove the pan with the salad from the stove and place in sterilized jars;
Roll up the jars with metal lids using a special key, turn them over and leave to cool. There is no need to cover with anything, since the vegetables have undergone sufficient heat treatment.

After the cans have cooled, all that remains is to put them in the pantry. This salad resembles a thick sauce with pieces of vegetables - zucchini and pepper. It has a pronounced garlic taste and aroma and is classified as a savory snack.

Marinated crispy zucchini for the winter. Surprise your friends!

Zucchini is a very profitable product with a huge number of beneficial properties. This pumpkin plant has many vitamins and minerals that are so necessary for our body. Many people underestimate zucchini and do not use it at all, but in vain: with the addition of other ingredients you can prepare unusually tasty dishes.

With the onset of the season of ripe zucchini, what can be done with them: they are stewed, stuffed, fried, added to soups, salads, or served as a casserole. If in the summer we get everything we need, then with the advent of cold weather things are different. In order to please your family with delicacies at any time of the year, in the summer you need to prepare a zucchini salad for the winter. Also, pickled zucchini salad does not lose all its beneficial properties.

Usually, the taste of the finished dish depends on how to prepare zucchini salad for the winter. Various seasonings and other components allow you to achieve any taste - sour, spicy, salty or sweet. To preserve zucchini, first prepare a marinade, to which ordinary vinegar, sunflower or olive oil, sugar, salt, as well as garlic and dill are added for flavor. For the salad, chop onions and carrots along with zucchini, mix them well, pour in the prepared marinade and place on the stove.

The zucchini salad should boil a little - about 15 minutes, after which it will be ready. Before you roll zucchini into jars, you need to sterilize them. Upon completion of the procedure, the already rolled up cans are turned upside down and wrapped in a blanket, after which they are allowed to cool for about a day.

In most recipes, the zucchini peel is not removed, so for culinary purposes, young fruits without damage are used, in which the skin is still quite soft. Note: the peel contains most of the vitamin C.

How to prepare zucchini salad for the winter - 15 varieties

The good thing about zucchini salads is that they can be combined with almost any vegetable. Preservation with the addition of tomatoes and peppers is an excellent option as a side dish. Zucchini can be cut into strips, slices or cubes; the latter option was used in our recipe.

Ingredients:

Peeled zucchini - 3 kg.
Tomatoes - 1.5 kg.
Sweet pepper - 3 pcs.
Salt - 4 tbsp. l.
Sugar - 1 glass.
Vegetable oil - 0.5 cups.
Vinegar 9% - 4-5 tbsp. l.
Garlic - 100 g.
Ground black pepper - to taste.

Preparation:

The first stage consists of cutting the zucchini into cubes, which kitchen assistants - multi-cutters, food processors, meat grinders, etc. - do an excellent job of in a matter of seconds. Next, you need to wash the peppers, after which they are cleared of seeds and again cut into cubes, like zucchini.

One and a half kilograms of tomatoes need to be crushed to a liquid consistency. If the presence of tomato skin is unacceptable, the mass is passed through a sieve. To speed up the process of draining the tomato pulp, stir it gently. You also need to prepare the garlic - peel the cloves and then grate them on a fine grater or use a blender.

The second stage is to prepare the jars for preservation. The dishes are sterilized or washed in the dishwasher at high temperatures. You should also take care of the lids - fill them with water and boil.

The third stage is the preparation of preservation. Pour chopped garlic into the tomato pulp, then place the pan on the stove and bring to a boil. During the cooking process, salt and sugar are added there.

While the tomato sauce is cooking, add all the chopped zucchini and peppers. After boiling, vegetable oil and table vinegar are poured into the pan, and the salad is left to cook for 40 minutes. Upon completion of cooking, add ground black pepper and mix everything well. The salad is placed in clean jars, rolled up and placed with the lid down.

A wonderful vegetable stew that will remind you of the taste of summer in cold weather.

Ingredients:

Zucchini - 2 kg.
Eggplants - 2 kg.
Bell pepper - 1 kg.
Tomatoes - 1 kg.
Onions - 1 kg.
Carrots - 1 kg.
Salt - 50 g.
Table vinegar - 100 ml.
Sugar - 200 g.
Vegetable oil 0.5 l.

Preparation:

All chopped vegetables are placed in a pan and mixed with butter, salt and sugar. Simmer over low heat for half an hour, after which vinegar is added, vegetables continue to simmer for 10 minutes. That's all - the stew is ready, all that remains is to put it in sterile jars.

It is better not to use large zucchini, as they are inferior in taste to young ones. After removing the loose middle, the remaining part of the zucchini will be rougher than that of a young fruit.

A delicious and healthy recipe for winter squash salad with onions and carrots. It is easy to prepare and will be a good addition to the dinner table.

Ingredients:

Zucchini - 3 kg.
Onions - 1.5 kg.
Carrots - 1.5 kg.
Salt - 3 tbsp. l.
Sugar - 3 tbsp. l.
Table vinegar - 3 tbsp. l.
Ground black pepper - 1 tbsp. l.

Preparation:

Zucchini needs to be washed, peeled and cut into large cubes. The onion is also peeled and cut into smaller cubes. Next, grate the carrots on a coarse grater.

You need to prepare a container for frying vegetables by pouring a glass of sunflower oil into it and putting it on the fire. The onion is placed first and does not fry too much; it is enough to simmer for about 10 minutes. Then carrots are added to the onions, which are also stewed for 10 minutes. During the cooking process, all ingredients are thoroughly mixed. Zucchini is laid out last and the vegetables are stewed for 10-15 minutes.

It is necessary to add the specified amount of salt, sugar and vinegar. The vegetable mass is mixed and left on low heat for an hour. Upon completion of cooking, you can add ground pepper, after which the salad is rolled into jars.

A very tasty and unusual solution with the addition of spicy ketchup. The recipe is not at all complicated, but the end result is an original salad.

Ingredients:

Zucchini - 5 kg.
Herbs for preservation.
Garlic - 1 goal.
Water - 1.5 l.
Sugar - 1 glass.
Salt - 2 tbsp. l.
Table vinegar - 250 ml.
Chili ketchup - 250 ml.

Preparation:

Herbs for preservation are placed in sterilized jars - cherry leaves, currants, dill along with garlic. Zucchini cut into rings are placed next. The remaining ingredients - ketchup, salt, sugar, vinegar and water - are mixed and brought to a boil. The prepared marinade is poured into the jars.

The sterilization process occurs as follows: jars with zucchini are covered with sterile lids and placed in a large saucepan. Warm water is poured up to the hangers of the cans, which needs to be boiled for up to 10 minutes. for small cans and up to 30 min. for big ones.

An original winter salad, also called “Fire Tongues”. Already from the name it becomes clear that zucchini marinated according to this recipe will appeal to spicy lovers.

Ingredients:

Zucchini (zucchini) - 3 kg.
Bell pepper - 5 pcs.
Tomatoes - 1.5 kg.
Hot red pepper - 1 pc. (or 2 small ones).
Garlic - 100 g.
Vegetable oil - 250 g.
Salt - 1 tbsp. l.
Sugar - 1 glass.
Table vinegar - 2 tbsp. l.

Preparation:

Peeled bell peppers along with hot peppers are cut into large pieces for subsequent grinding in a meat grinder. The prepared peppers, together with the tomatoes cut in half, are passed through a meat grinder with large holes at the outlet.

The resulting puree is placed on the stove and brought to a boil. At this time, the zucchini is prepared: it is cut in half to remove the seeds. If the zucchini is young, you don’t have to remove the seeds - they are soft enough and will not spoil the salad.

The zucchini, cut lengthwise, is cut crosswise in the middle, resulting in four parts. Next, each part is again cut along the fruit, and the resulting elongated pieces are cut crosswise into thin plates, which in their shape resemble the mother-in-law’s tongue.

Add zucchini, sugar, butter and salt to the pan with the boiled mixture, mix everything and boil for half an hour. Garlic and vinegar passed through a press are added at the very end, after which the mixture is cooked for another 7 minutes.

Fans of fried zucchini will also be able to enjoy the taste of their favorite dish. And with fragrant garlic - you'll lick your fingers!

Ingredients:

Zucchini - 1 kg.
Garlic - 1 head.
Vegetable oil - 100 g.
Parsley - 5 pcs.
Dill - 5 pcs.
Salt - 1 tsp.
Vinegar 9% - 2 tbsp. l.

Preparation:

The zucchini cut into slices is salted and left for 15 minutes, after which they are fried in oil in a preheated frying pan. The appearance of a golden crust indicates the readiness of the zucchini. While the frying process is in progress, you can chop the herbs and garlic.

Vegetable oil is boiled in a separate bowl and cooled. The greens are placed in the jars and the prepared oil is poured. Place the zucchini so that the oil completely covers the top layer. Only then is vinegar added, after which you can roll up the lids.

If you choose zucchini of different colors, the salad will turn out not only tasty, but also bright.

A cool salad with the addition of mushrooms, for which champignons are most often used.

Ingredients:

Zucchini - 3 kg.
Mushrooms - 1 kg.
Tomatoes - 1 kg.
Dill - 1 bunch.
Parsley - 1 bunch.
Vegetable oil - 200 g.
Flour - 100 g.
Pepper - 0.5 tsp.
Salt - 2 tbsp. l.

Preparation:

The zucchini is dredged in a bowl of flour and fried in a frying pan. Mushrooms about 4 min. boil in boiling water, then cool, cut and stew for 6 minutes. It is also necessary to simmer the tomatoes and herbs (2-3 minutes), mix all the ingredients together and simmer for another 5 minutes. The finished product is rolled into jars.

A fragrant appetizer with parsley will come in handy more than ever, especially in the cold season. The recipe is not complicated and quick to prepare.

Ingredients:

Zucchini - 3 kg.
Parsley - 200 g.
Garlic - 100 g.
Vegetable oil - 0.5 l.
Sugar - ¼ cup.
Salt - 1 tbsp. l.
Vinegar 9% - 100 ml.

Preparation:

The zucchini is prepared for chopping (if the fruit is old, the peel needs to be peeled). The zucchini is carefully cut lengthwise into strips; if necessary, the seeds can be removed. Next, the strips are cut into cubes (this is a manual method; if you have a food processor, the process is much faster).

The zucchini is placed in a pan, into which sunflower oil, vinegar, salt and sugar are poured. Leave the zucchini for 20 minutes. so that they release juice. During this time, you need to finely chop the garlic and parsley.

The pan with the zucchini is placed on the fire, after boiling, chopped garlic and parsley are added. The salad is cooked for about 5 minutes, then put into jars and rolled up.

A spicy and rather unique taste awaits the marinated salad with the addition of horseradish, which is quite popular in our latitudes and valued for its medicinal properties.

Ingredients:

Zucchini - 500 g.
Horseradish in vinegar - 20 mg.
Onions - 100 g.
Tomatoes - 100 g.
Greens - to taste.

Preparation:

Cut the zucchini into strips, mix together with horseradish and let it brew for 40 minutes. Next, the remaining ingredients are added in crushed form. If you season the salad with mayonnaise, it can already be served, but to preserve it for the winter, you need to preserve it as in the previous recipe.

The salad is very easy to prepare: everyone has the ingredients used, but the result will pleasantly surprise you. Zucchini with cucumbers will be an excellent appetizer for any feast.

Ingredients:

Zucchini - 3 kg.
Cucumbers - 3 kg.
Carrots - 1 kg.
Onions - 1 kg.
Salt - 10 tsp.
Sugar - 20 tsp.
Vegetable oil - 20 tbsp. l.

Preparation:

Zucchini and carrots are passed through a coarse grater. The onion is cut into cubes, and the cucumbers are cut into strips. Everything is mixed in an enamel bowl along with sugar, salt, butter and boiled for 15 minutes. At the end of the process, the salad is completely ready.

This salad has a spicy taste and wonderful aroma. Along with a meat dish, a Korean-style zucchini salad will come in handy more than ever.

Ingredients:

Zucchini - 3 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Garlic - 3-4 cloves.
Sugar - 1 tbsp. l.
Salt - 0.5-1 tsp.
Vinegar 9% - 2 tbsp. l.
Vegetable oil - 6 tbsp. l.
Korean seasoning - 2 tsp.
Parsley - 1 small bunch.

Preparation:

Use a special grater for Korean carrots to chop the zucchini and carrots, resulting in long thin strips. Next, finely chop the onion and parsley. All ingredients are mixed in a separate deep bowl.

Take another bowl (small) into which sugar, salt, vinegar, oil, spices and squeezed garlic are placed. All ingredients are thoroughly mixed and added to the bowl with the salad. Then you need to cover it with a lid and put it in the refrigerator for 3 hours.

This salad can already be served, but for winter consumption it must be rolled into jars and sterilized in water in the jars. Jars are sterilized for different times, depending on the volume - 15-20 minutes. half liter and 30-40 min. liter jars.

An unforgettable aroma and taste is achieved by adding a large amount of spices. Responsible choice of spices will help the salad reveal itself in a new way.

Beets are a product that everyone can find. Use in canning gives the salad an interesting taste and aroma, as well as a rich red color. In addition, beets are very healthy and have many beneficial properties.

Ingredients:

Zucchini - 4 kg.
Beets - 2 kg.
Onion - 2 kg.
Sugar - 2 tbsp.
Salt - 4 tbsp. l.
Vegetable oil - 1 cup.
Vinegar essence - 3 tbsp. l.
Cinnamon, cloves and ground black pepper - to taste.

Preparation:

First, the vegetables need to be prepared - washed and cut into cubes. All ingredients are mixed in a saucepan and cooked for about half an hour. After cooking, the salad must be put into jars and placed in the oven for 5 minutes to pasteurize.

Crispy pickled zucchini as an appetizer instantly scatters at the table. The recipe is for two half-liter jars.

Ingredients:

Zucchini - 300-400 g.
Garlic - 2-4 cloves.
Currant and cherry leaf
Dill umbrellas
Hot pepper - to taste
Water - 0.5 l.
Salt - 1 tsp.
Sugar - 2 tsp.
Table vinegar - 50 ml.
Black peppercorns - 5 pcs.
Bay leaf - 3 pcs.
Mustard seeds - 1 tsp.

Preparation:

Take a sterile jar, at the bottom of which dill, currant and cherry leaves, hot pepper and garlic (to taste) are placed. Next, the zucchini, pre-cut into slices, is placed in the jar. Everything is poured with boiling water and left for 10 minutes. Then the water needs to be drained and refilled with boiling water for 5-7 minutes.

Next, the marinade is prepared: half a liter of water is poured into a saucepan and brought to a boil, after which peppercorns, bay leaves, sugar, salt, vinegar and mustard seeds are added. That's all - the marinade is ready. It is necessary to drain the water from the jars again and pour the prepared marinade over the zucchini.

The end of summer is characterized by an abundance of vegetables, and diligent housewives prudently stock up on preserves. Assorted vegetables - a successful combination of zucchini with cucumbers, tomatoes and other vegetables that will delight you with an unexpected combination and taste.

Ingredients:

Zucchini - 400 g.
Tomatoes - 1 kg.
Cucumbers - 1 kg.
Bell pepper - 400 g.
Carrots - 1.2 kg.
Garlic - 4 teeth.
Currant leaves - up to 8 pcs.
Dill - 5 sprigs.
Parsley - 5 sprigs.
Table vinegar - 100 ml.
Water - 1 l.
Salt - 3 tbsp. l.
Sugar - 3 tbsp. l.

Preparation:

Carrots, garlic and zucchini are cut into several pieces. Greens are placed at the bottom of a clean jar, then chopped vegetables with whole tomatoes and cucumbers are placed. The jar should be filled with boiling water a couple of times and left for 20 minutes each time. The last time the water is poured into a pan, into which salt, sugar and vinegar are added for the future marinade. After boiling, the liquid is poured into a jar and rolled up.

A completely opposite option for preparing zucchini for the winter is to make it a sweet treat. Pickled zucchini is very similar to pineapple not only in shape, but also in taste. Lovers of exotic delicacies and children will definitely like Pineapples.

Ingredients:

Zucchini - 0.5 kg.
Sugar - 80 g.
Pineapple juice - 1 tbsp.
Citric acid - 0.5 tsp.

Preparation:

Clean zucchini is peeled and cut into 5-7 mm rings. The middle of the ring is removed from the seeds; it is most convenient to squeeze it out with a glass of a suitable diameter.

The next step is preparing the marinade. A glass of pineapple juice is poured into a saucepan, sugar and chopped zucchini are added there. The container is placed on the fire and boiled for 15 minutes. After preparing the “pineapples,” all that remains is to roll them into sterile jars. Bon appetit!

Although they are now trying to do more and more freezing for the winter, delicious winter vegetable salads have not yet been canceled. I offer recipes for delicious, favorite winter preparations made from zucchini, which you can feed your family for dinner and surprise guests on a holiday.

Zucchini is a favorite vegetable in our family, even zucchini jam flies away with a bang, despite the fact that there is always a lot of other berries, because we live in the village, there are no problems with this.

Considering that zucchini is a very healthy vegetable, it also goes well with almost all other vegetables (I think “almost” can be removed). Everyone likes delicious snacks, take at least squash caviar, which every housewife considers it her duty.

I brought some of the recipes from Ukraine; they make a lot of preparations there and are very tasty. There are recipes that were left over from my grandmother; she lived all her life in the village and constantly canned food for her large family.

1 Zucchini preparations, delicious recipes for the winter
- 1.1 Zucchini and pepper salad for the winter
- 1.2 Zucchini and tomato salad for the winter
- 1.3 “Mother-in-law’s tongue” salad from zucchini for the winter
- 1.4 Salad for the winter from zucchini and carrots
- 1.5 Korean-style zucchini salad for the winter
- 1.6 Uncle Bens salad from zucchini for the winter
- 1.7 Finger-licking zucchini salad for the winter

Zucchini preparations, delicious recipes for the winter

Zucchini and pepper salad for the winter

To prepare the recipe we will need:

Two kilos of young zucchini
One and a half kilos of sweet bell pepper
Half a kilo of onions
One and a half cups of tomato paste or peeled tomatoes
Bunch of dill and parsley
Three hundred grams of vegetable oil
Glass of granulated sugar
Tablespoon salt
One hundred grams of table vinegar 9%
One hundred grams of water

How to prepare our delicious salad for the winter:

First, all vegetables are thoroughly washed. We cut the zucchini into small cubes; they should be young, without hardened seeds and skin.

Cut the pepper and remove the seeds, also cut into small cubes. We clean the onion and cut it into strips. Dry the greens after washing. If you use tomatoes for the recipe, you need to keep them in boiling water for a couple of minutes to remove the skin and simply chop them in a blender.

First, pour oil into a saucepan and add onion, let it fry a little. Then add vegetables and add water. Let it simmer slowly under the lid for about 20 minutes. After that, lay out the greens, finely chopped. season with salt and sugar and simmer for another five minutes. At the end, add vinegar and let simmer for another five minutes. Place in jars, preferably 0.5 liters, and roll up the lids.

Zucchini and tomato salad for the winter

For it we need to take:

A kilo of young zucchini
One and a half kilos of ripe tomatoes
Half a kilo of onions
Three hundred grams of peeled garlic cloves
Small pod of hot pepper
A third of a glass of vegetable oil
Two tablespoons of salt
Three tablespoons of sugar

How to prepare this salad:

For all salads, I use the youngest zucchini, which do not yet have seeds. If you can’t get these, then cut the zucchini in half lengthwise and remove the seeds, then cut into cubes.

Pour the oil into a saucepan, preferably with a thick bottom, add the zucchini cubes, season with sugar and salt. While the zucchini is stewing, wash and chop the tomatoes into slices and after 10 minutes of stewing the zucchini, we also send them to cook.

Now we wait until our vegetables boil and set aside for another 10 minutes, so that we can then add the onions to boil in strips. Immediately remove the seeds and chop the hot pepper and mince the garlic, pour into the boiling salad and simmer for another five minutes. Then turn off the heat and put it in the jars.

“Mother-in-law’s tongue” salad from zucchini for the winter

One of the delicious zucchini salads that we close for the winter is probably the most popular, but each housewife adds something of her own favorite.

What we will need for the salad:

One and a half kilos of zucchini
One and a half kilos of tomatoes
Two heads of garlic
Three sweet peppers
One hot chili pepper
Half a glass of sunflower oil
Three spoons of salt
Four spoons of sugar
50 ml table vinegar 9%

How to cook “mother-in-law’s tongue”:

We wash, peel and cut the zucchini into tongue-like slices, a centimeter wide. We also wash the tomatoes and peppers and cut them into slices, and don’t forget to remove the seeds from the peppers.

Place the tomatoes and peppers in a blender to form a liquid mass. We peel and chop the garlic separately, and remove the seeds from the hot pepper and, if desired, either finely chop it or grind it in a blender.

We put the tomato-pepper mixture on the fire until it boils, then we put the zucchini tongues in there and let it simmer for half an hour, and immediately add sugar and salt.

At the end of this time, pour vinegar into our preparation, add hot pepper and garlic, let it simmer for another five minutes and pack it hot into jars.

Winter salad of zucchini and carrots

We will need to take:

Two kilos of zucchini
Half a kilo of carrots
Half a kilo of onions
Half a kilo of sweet bell pepper
A kilo of tomatoes
Liter of water
A glass of vegetable oil
A glass of tomato paste
Two hundred grams of sugar
One and a half tablespoons of salt
Two tablespoons of vinegar 9%

How to prepare this salad:

Wash and clean all the vegetables. Mix tomato paste in a saucepan with water and vegetable oil, add salt and sugar and pour in the zucchini, which we first cut into cubes. Simmer for ten minutes after it boils.

Cut the peppers and onions into strips and add them to the zucchini, and cook for another ten minutes. While they are stewing, chop the carrots on a grater, preferably a Korean grater, and then add them to the rest of the vegetables, cook everything together for another ten minutes.

At the end, add the tomatoes, which we also cut into cubes and pour in the vinegar. Cook again for ten minutes, then immediately pack into small jars and roll up.

Korean zucchini salad for the winter

We need to take for preparation:

Three kilos of zucchini
Half a kilo of carrots
Half a kilo of onion
A glass of vegetable oil
Glass of sugar
Two tablespoons of salt
A teaspoon of Korean carrot seasoning

How to prepare Korean zucchini salad:

We peel the zucchini, remove the seeds if necessary, and grate it on a Korean grater, preferably not too fine. Chop the carrots in the same way. We try to chop the onion into half rings as thin as possible. Mix all the ingredients together and add spices and vinegar.

The salad should stand for 20-30 minutes so that the vegetables absorb the salt and sugar. Then we put it in jars, most conveniently 0.5 liters, cover with lids and put in boiling water for sterilization. Sterilize for ten minutes and roll up.

Ankle Bens salad from zucchini for the winter

The famous sauce with the portrait of a black man made an impression on all of us then. The tasty sauce went well with various side dishes, and what a meat it turned out to be!!! It’s not difficult to make almost real uncle benz from zucchini. It turns out very tasty and jars are popular in winter.

What we need to prepare this sauce:

Two kilos of zucchini
Kilo tomato
Three bulbs
Five sweet peppers
Three bulbs
A glass of vegetable oil
Glass of sugar
A glass of tomato paste
Liter of water
Half a glass of vinegar 9%
Tablespoon salt
Teaspoon curry seasoning

How to cook Uncle Bens with zucchini:

At the very beginning, we prepare the vegetables, wash and cut them, zucchini and tomatoes into equal pieces, pepper into strips, onion into half rings.

Then we make the base of the sauce, mix tomato paste, oil, salt and sugar in water. Place on the fire and wait for it to boil. Immediately add the zucchini, cover with a lid and simmer for fifteen minutes. After that, add pieces of pepper and grated carrots and onions to the zucchini. We wait another fifteen minutes and send the tomatoes to stew; we also simmer them for fifteen minutes, but three minutes before the end we add curry seasoning and pour in vinegar. We put the sauce into jars, roll them up and insulate them for a day, turning them over onto the lids.

Finger-licking zucchini salad for the winter

The salad is just a miracle. When you just don’t know what to treat your family with or guests show up unexpectedly, you take it out, add it to potatoes, or rice, or with pasta and that’s it, everyone is happy and full.

For the salad we will need:

A kilo of zucchini
800 grams tomato
Three bulbs
Two carrots
Two sweet peppers
Three cloves of garlic
A quarter cup of vegetable oil
A tablespoon of vinegar 9%

How to prepare the salad:

Cut the onion into half rings and three carrots, then lightly fry them in oil. Wash the tomatoes, dry them and grind them in a blender. Pour the tomato liquid into a saucepan, add the fried carrots and onions, season with salt and pepper. We wait until it boils and immediately add the zucchini and pepper cut into cubes.

While all the vegetables are stewing under the lid, peel and crush the garlic. After the salad has been stewing for 25 minutes, we add garlic and vinegar, let it cook for another fifteen minutes and pack the salad into jars, right under the lids.