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 squash salad, or simply spread squash caviar on bread...

As you may have guessed from the title of the article, we will talk about preparing zucchini for the winter. I will tell you how to freeze zucchini for the winter in the next article, but here we will discuss preparing zucchini using canning.

I took most of the winter zucchini preparations presented here from my mother and grandmother’s notebook (they have one for both of them). These recipes for preparing zucchini are time-tested, the proportions are 100% correct, so they can safely be called “The Golden Fund of Classical Canning.”

Dear friends, if you have your own proven recipes for zucchini preparations for the winter, please share them in the comments.

Zucchini with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

If you like simple winter zucchini preparations, then today’s winter zucchini salad with tomato paste and garlic will definitely appeal to you. The beauty of this winter zucchini salad recipe lies in its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Zucchini stew for the winter

Many housewives stock up on zucchini for the winter, preparing various canned dishes from them. One of them is zucchini stew for the winter without sterilization. The preservation turns out very tasty, aromatic, slightly spicy thanks to the hot pepper (the amount can be adjusted to taste). How to cook, see.

Squash caviar with mayonnaise for the winter

Zucchini caviar with mayonnaise for the winter is one of my family’s favorites. The caviar turns out very tasty, aromatic and a little spicy. I like to puree vegetables in a blender, this way the caviar turns out especially tender and homogeneous. See recipe with photo.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade salad, easy to prepare and accessible to everyone. You don't need much time for this recipe. You just need to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. How to cook, see.

"Yurga" from zucchini for the winter

Zucchini yurga is a delicious salad appetizer that is sure to sell out very quickly during the cold season. All the ingredients for Yurga are simple and affordable, so I’m sure it won’t be difficult for you to prepare it either, in order to get a portion of excellent canned food in your pantry for the winter. Recipe with photo.

Winter zucchini appetizer with tomato sauce

You can make a lot of interesting preparations from zucchini, not only the well-known zucchini caviar. To confirm my words, I want to introduce you to a very tasty winter zucchini appetizer. It also contains bell pepper – it goes well with zucchini. This winter squash appetizer is also prepared with tomato sauce, garlic and vinegar, so it turns out piquant and bright in taste. See recipe with photo.

Pickled zucchini for the winter without sterilization (triple filling)

If for some reason you don’t like the process of sterilizing jars with ingredients in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. A successful recipe for sweet and sour marinade for zucchini has long been written down in my notebook, so I decided to prepare pickled zucchini with triple pouring to introduce you, dear friends, to this method of pickling zucchini without sterilization. Detailed recipe with photos.

Squash caviar just like in the store

Guests often ask me for the recipe for this preparation, so I think it will be interesting to you too. I will not claim that this is a recipe for squash caviar like in a store according to GOST, but it is a fact that the taste and appearance of the finished caviar is very close to store-bought. There is nothing complicated in the cooking process, but there are still certain nuances. See recipe with photo.

Zucchini with beans for the winter

Last year I was looking for a vegetable preparation that would not only be tasty, but also quite filling: I wanted to use it as a side dish for meat or baked chicken, so as not to bother with potatoes or porridge.

The cooking process was also important to me - I love simple recipes, as you probably already know. And, as always, my mother-in-law came to my aid: she asked her friends, and one of them suggested making a salad of zucchini, beans and peppers for the winter. How to cook, see.

Zucchini and cucumber salad with chilli ketchup

I present to your attention a new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but in order for the cucumbers and zucchini to be crispy when finished, you need to tinker with sterilizing the jars with the preparations. See recipe with photo.

A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad turns out crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step-by-step photos .

Winter zucchini preparations are perhaps the most popular type of preservation, and recipes for canning zucchini amaze with their culinary diversity. And I suggest you try to prepare an interesting, tasty and inexpensive preparation of zucchini in a spicy sauce. The recipe for canned zucchini is very simple, it is quick and easy to prepare, without long preparations or boiling. You can see how to cook zucchini for the winter in spicy sauce

Canned zucchini with chili ketchup

If you like new and interesting preparations for the winter from zucchini, then canned zucchini with chili ketchup is an excellent reason to change the traditional recipes a little. The composition of the recipe for canned zucchini with chili ketchup is very simple, and thanks to the small portion, canning zucchini will be quick and easy. How to cook canned zucchini with chili ketchup (recipe with photos step by step), look.

How to freeze zucchini for the winter: a proven method!

You can see the recipe with photos on how to freeze zucchini for the winter .

Canned zucchini according to my mother-in-law's recipe (without sterilization)

A balanced sweet and sour marinade, garlic, spices and aromatic herbs are all you need for perfect canned zucchini. See the recipe with step-by-step photos.

You can see the recipe for the famous Uncle Bens zucchini salad.

Spicy winter squash with mustard

I bring to your attention an interesting recipe for canning zucchini with mustard, garlic and dill. Crispy pieces of zucchini in a sweet and sour filling with a distinct taste of mustard and garlic, accompanied by dill and black pepper, were liked by all members of my family. I wrote how to cook zucchini for the winter with mustard.

Marinated zucchini for the winter with tomatoes

You can see how to cook pickled zucchini with tomatoes.

Adjika from zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried winter zucchini in tomato sauce

A very tasty and interesting preparation for the winter from zucchini! Try it, you will definitely like it! Recipe with step by step photos.

You can see the recipe for making zucchini marinated with garlic.

Zucchini salad for the winter “Riddle”

Do you know why the salad has this name? Because in its finished form, it is very difficult for the uninitiated to guess that this homemade preparation contains zucchini - their taste is not felt at all. I wrote how to prepare a salad .

Squash caviar just like in the store

Ingredients:

  • 1 kg zucchini
  • 150 grams of carrots
  • 200 grams of onion
  • 2 cloves of garlic,
  • 2 tbsp. spoons of tomato paste
  • refined sunflower oil for frying,
  • salt, pepper, 1 bay leaf, dried herbs (dill, parsley, basil, oregano).

Preparation:

Peel the zucchini and cut them into small cubes, fry the zucchini in hot oil until golden brown, stirring constantly so as not to burn. Next, place them in a cauldron or saucepan.

Grate the carrots on a coarse grater, chop the onion, also fry the vegetables separately until golden brown and transfer to a cauldron.

Add tomato paste, garlic, bay leaf, salt, spices to taste and finally 150 grams of boiled water to the vegetables and begin to simmer over low heat, stirring occasionally.

Everything should be stewed for at least an hour, if the liquid becomes too low, add a little, but do not overdo it, the caviar should not be too liquid, but also dry.

If you have a slow cooker, then this caviar can be made in the “Stew” mode.

Let the caviar cool slightly, beat it in a food processor or blender, and cool it in the refrigerator. Caviar is ready to eat.

If you decide to roll it up, put the whipped caviar back into the cauldron and boil it (be careful, it shoots very hot, boil the caviar on low heat for 20-30 minutes, stirring constantly, preferably with rubber gloves).

Sterilize the jars and lids in advance, fill the jars with caviar and sterilize for 1 hour in boiling water. Twist or roll up. Wrap in a blanket until completely cool.

Preparing for the winter is useful, 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 also very inexpensive).

How can winter preparations be made from zucchini?

Zucchini is a unique product. 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. Read the recipes, choose the ones you like and cook for your health!

Zucchini caviar - step-by-step recipe

Squash caviar is a wonderful and tasty appetizer that can be eaten on its own (just with bread), used as an additive to vegetable and meat dishes, or eaten as a side dish.

Ingredients:

  • 5 kg of young peeled zucchini
  • 250g tomato paste (it’s better to take canned from the store rather than homemade);
  • 300 ml refined oil;
  • 2 tbsp. vinegar essence (the one that is 70%);
  • 100g garlic;
  • 0.5 l of water;
  • 3 tbsp. salt;
  • 2 chili peppers.

Preparation:

  1. Peel the raw zucchini, remove the seeds and grind in a meat grinder (or blender), grind the pepper and mix the mass.
  2. Mix water with tomato paste, and then pour into a saucepan with the zucchini-pepper mixture.
  3. Pour refined oil into a saucepan with the zucchini mass, add sugar and salt, mix well and put on medium heat.
  4. Simmer the vegetable mixture for about an hour and a half, stirring occasionally.
  5. Peel three heads of garlic and chop.
  6. When the mixture has been on the fire for 70-80 minutes, add garlic and vinegar, mix the whole mixture well, and cook for ten minutes.
  7. Remove the pan from the stove, put it in jars and roll up the lids, turn it upside down and put it under the blanket.

Finger-licking zucchini - a very tasty preparation

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

Ingredients:

  • 3 kg of young peeled zucchini;
  • 1 kg of bell pepper (preferably red) pepper;
  • 0.5 kg of tomatoes;
  • 1 tbsp. refined oil;
  • 0.5 tbsp. (or more - to your taste) vinegar 9%;
  • 1 tbsp. Sahara;
  • 2 heads of garlic;
  • 2 chili peppers;
  • 2 tbsp. salt.

Preparation:

  1. Chop the zucchini into large pieces (this is necessary so that the zucchini does not boil over during the process).
  2. Puree the tomatoes and peppers with 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.
  3. Place the zucchini in a saucepan with the vegetable mixture, mix well, cover with a lid and place on medium heat.
  4. When the mixture boils, you need to leave it on the stove for another twenty minutes (if the mixture boils too much, then you need to turn the heat down).
  5. Then add the vinegar, mix, heat for two minutes and put into jars (pre-sterilized), then roll up.

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

In cold weather, when it’s blowing outside and frost covers the windows with fancy patterns, you really want to see a fragrant piece of summer warmth on the table. Jams, compotes, cucumbers, tomatoes... what else can you pamper your family with? If your garden beds are full of zucchini, then you can prepare a spicy salad with tomato sauce.

Your mark:

Cooking time: 3 hours 0 minutes


Quantity: 3 servings

Ingredients

  • Zucchini: 2 pcs. medium size
  • Bow: 3 pcs.
  • Carrots: 10 pcs. little ones
  • Fresh dill: bunch
  • Garlic: a few cloves
  • Tomato sauce: 120 ml
  • Salt: 1 tbsp. l.
  • Water: 125 ml
  • Vegetable oil: 2 tbsp. l..

Cooking instructions


Store jars of squash salad in a cool place.

The salad is so tasty that it doesn’t always survive until winter. Of course, this is a great addition to many summer dishes.

Zucchini salad in tomato sauce goes perfectly with boiled new potatoes. Serve it also with rice, pasta or buckwheat. The combination of such a spicy salad with meat would also be appropriate.

Korean zucchini for the winter - the best recipe

Spicy zucchini rolls pale in comparison to Korean zucchini; if you like spicy food, be sure to try it.

Ingredients:

  • 1 kg. mature large zucchini;
  • 1 tbsp. grated carrots;
  • 1 tbsp. chopped onion rings;
  • 1 tbsp. thinly sliced ​​bell pepper;
  • 6-8 cloves of garlic;
  • 0.5 tbsp. vinegar 9%;
  • 3 tbsp. sugar (if you prefer sweeter, then with a slide);
  • 10 g salt;
  • Korean carrot spices (1.5 tbsp);
  • a bunch of dill and parsley.

Preparation:

  1. Grate the zucchini and place in a saucepan.
  2. Then you need to add carrots, onions, peppers, chopped garlic, refined oil, sugar and salt, seasoning, chopped herbs and vinegar, mix everything and leave to rest for 4 hours.
  3. Then mix again, put in sterilized jars and cover with lids, put the jars in a pan, pour water into the pan and bring to a boil.
  4. The preparations need to be boiled in this way for 25 minutes (for 500-700 gram jars), after which we close the lids and set the jars to cool with the lids down.

A very simple recipe for preparing zucchini: minimum time, excellent results

Great recipe that's easy to make. This salad should be stored in the refrigerator.

Ingredients:

  • 1 liter jar of chopped zucchini;
  • 1 liter jar of chopped tomatoes;
  • 1 liter jar of grated onions, carrots and garlic (the ratio is to your taste, no more than a head of garlic for this amount of vegetables);
  • 0.5 tbsp. refined oil;
  • 2 tsp salt;
  • 2 tbsp. Sahara;
  • 1 tsp vinegar 70%.

Mix all the products and simmer over medium heat for about an hour and a half (depending on the ripeness of the zucchini), and then place in sterilized jars and roll up. Cool with the bottom up, in a blanket.

Mother-in-law's tongue from zucchini - step-by-step detailed recipe

Everyone will like this spicy snack called “Mother-in-Law’s Tongue” - it’s very tasty.

We will need:

  • 2 kg. mature large zucchini;
  • 1 kg. sweet pepper;
  • 1 tbsp. vegetable oil;
  • 1 cup of sugar;
  • 2 chili peppers;
  • 1 head of garlic;
  • 1 tsp salt;
  • 1 kg. tomato ketchup;
  • 1 tbsp. vinegar 70%;
  • several bay leaves, a package of peppercorns.

Preparation:

  1. Peppers and zucchini need to be washed, cleaned of tails and seeds and cut into large pieces into a saucepan.
  2. The hot pepper should be cut into rings, mixed with garlic pressed through a special press and added to the vegetable mixture.
  3. Then you need to put ketchup in a saucepan (if you like it spicier, you can use a spicy variety of ketchup), pour in oil and vinegar, add spices, salt and sugar.
  4. Bring the mixture to a boil, reduce the heat and simmer for an hour.
  5. The mixture should be poured into sterilized jars and rolled up.

Pickled zucchini - ideal preparation for the winter

The easiest way to prepare zucchini for the winter is to pickle it.

For the king of the table - pickled zucchini, we will need the following ingredients:

  • 3 kg. young zucchini;
  • half a head of garlic;
  • 1 tbsp. salt;
  • 1 tbsp. Sahara;
  • 2 tbsp. vinegar 9%;
  • 2 tbsp. vodka.

You can add leaves and roots that you usually add to cucumbers or tomatoes - this could be currant and raspberry leaves, dill, horseradish, parsley.

Preparation:

  1. Zucchini must be cut into thin slices and placed in jars (it is best to take 500-700 gram jars).
  2. Place a few cloves of garlic and a couple of peppercorns in each jar.
  3. Boil water (2 liters), add salt, sugar and vinegar, stir and pour over the zucchini.
  4. Then roll up the lids and leave to cool upside down (preferably in a blanket).

Adjika from zucchini - simple and tasty

Zucchini adjika can be prepared in less than an hour, but I warn you - it is a spicy and tasty appetizer.

Ingredients:

  • 3 kg. young zucchini;
  • 0.5 kg of sweet pepper;
  • 0.5 kg carrots;
  • 1 kg of tomatoes;
  • 1 tbsp. refined oil;
  • 2 tablespoons each of salt, sugar, red hot pepper and vinegar 9%.

Everything needs to be crushed in a convenient way (I prefer a blender), mixed with spices, oil, and cooked for forty minutes. Then add vinegar, cook for a couple of minutes and put into jars, close with lids and cover with a blanket.

Zucchini lecho recipe

Do you love zucchini lecho as much as I love it? If yes, then pay attention to the recipe!

Ingredients:

  • 2 kg each of fleshy tomatoes, sweet bell peppers (tastier with yellow or red peppers, green ones give a sharp taste) and zucchini (if they are not too young, it is better to peel and remove the seeds).
  • For the syrup you will need 0.5 cups of refined oil, apple cider vinegar and sugar, as well as 2 tbsp. salt.

These are the basic ingredients for classic lecho; if you want to diversify the taste, you can add pepper, garlic, dill and other spices.

All vegetables need to be cut into equal cubes, placed in a saucepan and cooked for 15 minutes after the start of boiling, and then add salt, sugar, oil and vinegar. The finished product is placed in jars (certainly after sterilization), sterilized for another 20 minutes, rolled up and turned over. Cool under the blanket.

Zucchini like milk mushrooms - step-by-step recipe

It’s very easy to surprise your family and guests with a new appetizer - prepare zucchini for milk mushrooms. Crispy, with a rich taste... mmm - this is a masterpiece!

Ingredients:

  • 2 kg of any zucchini (if too large, cut thinner);
  • 1 tbsp. l. sea ​​salt;
  • 0.5 tbsp. pepper (ground or peas);
  • 3 tbsp. Sahara;
  • 3 tbsp. refined oil;
  • 0.5 tbsp. vinegar 9%;
  • garlic and dill to taste.

Preparation:

  1. Vegetables need to be peeled and cut so that the pieces visually resemble chopped mushrooms.
  2. Chop the garlic and dill, mix everything (including vinegar, oil and spices) and leave for several hours.
  3. Sterilize jars and lids.
  4. Place the zucchini with dill and garlic in jars, cover with lids and sterilize the jars by boiling for 10 minutes.
  5. After this, the jars are rolled up, turned over and cooled. There is no need to cover with a blanket.

There are many recipes for pickled vegetables, but this recipe will surprise even experienced housewives.

Ingredients for a 0.5-0.7 l jar:

  • 4 firm tomatoes;
  • small young zucchini;
  • half a sweet pepper;
  • some carrots and garlic.

For the marinade you need 3 cloves of garlic, 1 tsp. mustard seeds, 3-5 peppercorns, 1 tbsp vinegar, salt and sugar to taste.

Preparation:

  1. Vegetables need to be cut into pieces.
  2. Place garlic, peppercorns and mustard on the bottom of a dry jar.
  3. Then lay out layers of sweet peppers, carrots, zucchini and tomatoes.
  4. To prepare the marinade, you need to boil 300 ml of water, add salt, sugar (about 2 tablespoons each or to your taste) and vinegar and pour the marinade over the vegetables.
  5. Cover the jars with lids and sterilize for 10 minutes.
  6. Then roll up the lids, turn the jars over and cover with a towel.

Zucchini with mayonnaise - a delicious winter recipe

If you want to cook zucchini with mayonnaise for the winter, then you need to decide what exactly you want to cook - mayonnaise can be added to almost any winter salad. Squash caviar with mayonnaise turns out very tasty.

Zucchini (about 3 kg) needs to be peeled and grated (or chopped in a meat grinder), mixed with a can of tomato paste (250 grams is enough), put the scrolled onions in a meat grinder (0.5 kg) and add a 250 gram pack of full-fat mayonnaise. Then you need to add 3 tbsp. sugar, 2 tbsp salt, a little pepper to your taste, and half a glass of vegetable oil.

The mixture should be simmered over low heat for about an hour, then add spices and cook for another hour. The jars need to be sterilized (in the way that is most convenient for you), the caviar should be laid out and covered with lids. Turn the jars upside down, cover with a blanket and cool for about a day.

Zucchini like pineapples - an original recipe for winter preparation

Do you like experiments? Try making compote from zucchini - tasty and sweet, and the zucchini in it look like pineapples. The recipe is very simple and even a novice housewife can make compote.

Ingredients:

  • 1 medium zucchini (it is better to take one that is not too old - young zucchini is much more tender);
  • 5-7 plums, if possible, cherry plum should be used;
  • 1 faceted glass of granulated sugar;
  • 1 liter jar of water;
  • 1 tsp vinegar (it is safest to use 9% table vinegar);
  • a couple of lemon slices.

Use my spice bouquet - a couple of allspice peas, 2 cloves, a couple of mint leaves (or half a teaspoon of dried mint), or make your own. You can try adding cardamom, orange zest and lemon balm.

What to do:

  1. You need to prepare the zucchini for cooking - the zucchini needs to be thoroughly washed, peeled, seeds removed if necessary (you don’t have to remove them from young zucchini, the seeds are very soft), and then cut into rings - about a centimeter thick. If your zucchini has seen a lot in life, then it is better to cut it thinner.
  2. Then wash the plum.
  3. Place spices at the bottom of a liter jar (empty) - allspice, cloves, mint and vinegar.
  4. We put water and sugar to boil, at this time we put zucchini, lemon and plum slices into a jar.
  5. Fill with boiling syrup and set to sterilize for ten minutes (so that the water in the jars boils).
  6. Then we seal it with airtight lids and wait a few days (at least).
  7. Store canned food in a dark place (a pantry will do). Enjoy your health!

Spicy zucchini - photo recipe

The recipe for making spicy zucchini is very simple. For 1 kg of zucchini you will need:

  • bay leaf – 5 medium leaves;
  • allspice – 8 peas;
  • horseradish leaves;
  • parsley sprigs and dill umbrellas (for aroma);
  • a few cloves of garlic;
  • 2 hot peppers;
  • for marinade: salt, granulated sugar and vinegar to taste

Yield: 4 half liter jars.

Cooking method

1. Wash the jars with soda and scald with boiling water along with the lids.

2. Cut the zucchini into half rings and transfer to a container.

3. Place horseradish leaves on the bottom of the jar, crumble an umbrella of dill and a few sprigs of parsley. Place a clove of garlic cut into several pieces and a couple of hot pepper rings.

4. Fill the jars with zucchini.

5. Boil water for the marinade: the proportion per liter of water is 100 grams of sugar and 50 grams of salt. Add bay leaf and allspice for flavor. After boiling, pour in vinegar.

6. Pour the prepared marinade over the zucchini, roll it up and cover it with a blanket. Leave the jars with the lids down for a day.

Perfect preparation without sterilization

A good housewife knows that winter zucchini preparations are an excellent alternative to complex salads and mushroom preparations, but preparing zucchini is much easier and they cost less. And if you cook zucchini without sterilization, then the entire preparation will take no more than half an hour.

Ingredients for 3 l:

  • 1.5 kg of zucchini;
  • 4 sprigs of parsley;
  • 4 cloves of garlic;
  • 3 tbsp. granulated sugar;
  • 3 tbsp. l. fine salt;
  • 6 tbsp. l. vinegar (take 9%);
  • a couple of bay leaves and a few black peppercorns.

What to do:

  1. Wash and cut the zucchini (it’s best into slices, but you can cut it the way you like), soak in water for three hours, then drain the water.
  2. Then you need to prepare a three-liter jar - wash it, pour a little water (about 0.5-1 cm) into the bottom, and put it in the microwave. As a rule, two and three liter jars do not fit in a microwave oven in height, so you can put the jar on its side. Run the microwave for 2 minutes - the water in the jar will boil and disinfect it - this is a great option for sterilization. Pour out the remaining water - the jar will dry in a couple of seconds.
  3. Next, you need to put parsley, bay leaf, garlic and peppercorns in a jar, and place the zucchini as tightly as possible.
  4. Fill with boiling water, cover with a lid and let rest for about twenty to thirty minutes.
  5. After this, drain the water from the jar into a saucepan, add salt and sugar to the water and boil again, then add vinegar and pour the brine back into the jar.
  6. Immediately after this, you need to roll up the jar, turn it over and wrap it in a blanket (until it cools down).

Easy and tasty zucchini preparations for the winter! And for a “snack” there’s another video recipe.

We look forward to your comments and ratings - this is very important to us!

Here are the ingredients we need for winter preparation. The amount of vegetable ingredients is approximate and depends on their size. But the amount of spices is given per 0.7 liter jar. We prepare the necessary vegetable ingredients and spices for the marinated appetizer. Don’t forget to immediately put the jars for sterilization.

First of all, let's deal with the zucchini. As already stated, our fruits are already ripe, so we remove the seeds from the zucchini. You should also cut off the skin.

Cut the prepared zucchini into medium-sized cubes.

Wash the tomatoes and cut them into slices.

You also need to peel the garlic from the proposed ingredients.

All ingredients for the marinated appetizer are prepared, let’s continue. Place one dill umbrella in jars that have already been sterilized.

We also add allspice peas and bay leaves.

To add some piquancy to the appetizer, add mustard seeds.

Let's start laying out the vegetables. First, place the tomato slices at the bottom of the jar.

Then - cubes of zucchini.

So we fill the entire jar.

The zucchini and tomatoes now need to be filled with marinade. To prepare it, dissolve granulated sugar and salt in water (300 ml). Boil water with spices, add table vinegar at the end.

Cover the jars with zucchini and tomatoes with sterilized lids. Place the jars in a pan with hot water. Place a towel on the bottom of the pan. Boil the jars of zucchini and tomatoes for 10-12 minutes.

We seal the jars with the pickled snack. Turn it over onto the lids and insulate it. The jars must cool completely. Store pickled zucchini and tomatoes in a cool place.

I suggest you try a delicious recipe for pickled crispy zucchini with sweet and sour tomatoes in a spicy and spicy marinade. This light vegetable appetizer, prepared for the winter, goes well with any meat or fish dish and complements a side dish of potatoes or rice.

The recipe for marinade filling and additional ingredients is given for a half-liter jar. The number of vegetables is as much as will fit, but do not pack them too tightly.

It will take 30 minutes to prepare. The ingredients indicated in this recipe will yield 1 jar with a capacity of 0.5 liters.

Ingredients:

  • tomatoes;
  • zucchini;
  • garlic – 3 teeth;
  • chili pepper – 1 pc.;
  • dill umbrella – 1 pc.;
  • vinegar 9% – 20 ml;
  • sugar – 20 g;
  • salt – 10 g;
  • bay leaf, cumin, peppercorns.

How to cook pickled zucchini with tomatoes

Wash the half-liter jar thoroughly and pour boiling water over the lid. Peel the garlic clove and pour boiling water over the dill umbrella. Place garlic and dill at the bottom of the jar.

Wash firm tomatoes, preferably slightly unripe, and cut out the core. Cut large tomatoes in half or into 4 parts, leave small ones whole. Place the chopped tomatoes in the jar so that it is half filled.


Peel the zucchini and remove the seeds. Cut the pulp into small slices and place on top of the tomatoes.


Cut the chili pod into rings. If you like savory preparations with a spicy note, then the chili does not need to be seeded.


Pour the chopped chili into the jar - as a result, the dish should be filled with vegetables approximately up to the hangers.


Boil filtered water and pour it into a jar. We put on a lid with holes and pour the water into the pan. While preparing the marinade filling, pour a portion of fresh boiling water into the jar.


Add salt, sugar, bay leaf, a few black peppercorns, and a teaspoon of cumin to the water. Boil the filling for several minutes, pour in 9% vinegar.


Pour the boiling marinade over the vegetables so that the jar is filled almost to the neck.


Screw the boiled lid onto the jar tightly and turn it upside down onto the lid. Cover with a warm blanket and leave overnight.


The next day we put the zucchini in a dark and cool cellar. The blanks are stored at temperatures from +2 to + 7 degrees Celsius.

Zucchini and tomatoes are included in the regular diet, from mid-summer to late autumn. A rich set of vitamins, fiber and nutrients makes these vegetables not only tasty, but also healthy foods. Homemade canned vegetables help to enrich and diversify the range of healthy and tasty food during the winter and pamper your household with delicious delicacies that cannot be bought in any store. You can prepare zucchini and tomatoes for the winter in various ways: marinate, pickle, cook in the form of salads and caviar.

Methods for preparing zucchini and tomatoes for the winter

Zucchini can be prepared for snacks lightly salted, without brine or in brine; you can ferment zucchini with tomatoes for quick consumption and for long-term storage, marinate separately or together with other vegetables: cucumbers, cabbage, bell peppers.

Our housewives especially love to prepare assorted vegetables for the winter. Delicious winter salads are prepared from zucchini and tomatoes with various spices, seasonings, with or without the addition of vegetable oil.

Selection and preparation of vegetables for home canning

For different types of home canned food, zucchini of different ripeness is chosen. For the preparation of lightly salted, salted, pickled or pickled zucchini, young green vegetables are chosen. Such fruits are not peeled. Zucchini with green and orange skins add bright summer colors to the preparation and decorate the table.

To prepare salads, take zucchini of medium ripeness, with milky seeds and homogeneous pulp. Zucchini is not peeled, but cooked with the skin, pulp and seeds.

To prepare caviar, use ripe zucchini with grainy pulp and hardened seeds, with the core separated. Such fruits are peeled, seeds removed and the core fibers are removed.

The choice and preparation of tomatoes depends on the specific recipe. Tomatoes of varying degrees of ripeness are used in preparations: from green to overripe. But in any case, they should not be damaged.

Ingredients, herbs and spices for preserving zucchini and tomatoes

For home canning, use non-iodized table salt. The use of iodized salt for preservation causes the lids of the jars to bomb, and the vegetables themselves will be soft.

If you purchased iodized salt, you need to heat it in a hot frying pan for several minutes before using it. Iodine is a highly volatile substance and will quickly evaporate when heated. However, this procedure still does not provide a complete guarantee. It’s better not to be lazy, run to the store again and buy the most ordinary coarse salt without any additives.

Each housewife has her own set of herbs and spices, which she uses when canning, depending on her taste. The following are added to home canned food: fresh leaves of young shoots of cherries and black currants, mint, cilantro, basil, coriander, celery, pods of hot chili peppers, ground or peppercorns of different varieties, dried whole flower buds of cloves, dry bay leaves.

The following are used as preservatives: 9% vinegar, vinegar essence, sour-tasting tomatoes, citric and ascorbic acids, aspirin tablets. Preservatives give products their own taste and aroma.

When preparing canned food from young zucchini with thin skin and soft pulp, it is necessary to take into account that with prolonged heat treatment, the vegetables become soft, do not crisp and lose their taste. They are pre-blanched and marinated in one step.

Preparing pickled zucchini from mature vegetables requires pouring the marinade at least 2 times.

Preparing canned salads from zucchini requires long-term boiling, preferably followed by pasteurization. When adding vegetable oil to a salad, it must be heated in a dry frying pan.

Storing canned zucchini and tomatoes

Canning vegetable snacks for the winter is a labor-intensive and time-consuming process. In order to guarantee the preservation of products prepared in simple home conditions, without using industrial technologies, they must be stored in a cellar or refrigerator.

To store canned food at room temperature, it is necessary to pasteurize - such preparation requires more time, but guarantees the safety of quality products. In any case, canned food is stored in a dark place: pantries, cabinets with closing doors, away from heating systems.

Home-canned zucchini and tomatoes can be stored for no more than 1 year.

Recipes for preparing zucchini and tomatoes for the winter

Zucchini and tomatoes make a wonderful bouquet, the taste of which is wonderfully complemented by other vegetables, herbs, spices and herbs.

Salad "Mother-in-law's tongue" with tomatoes

To prepare the “Mother-in-Law’s Tongue” salad, choose mid-ripe zucchini, when the vegetables reach a large size, but the skin is still soft, the seeds are milky and the core and pulp are one.

  • medium ripe zucchini – 3 kilograms;
  • ripe tomatoes – 3 kilograms;
  • large-sized bell pepper fruits – 5 pieces;
  • medium-sized garlic - 1 head;
  • hot hot pepper pod – 1 or 2 pieces (depending on the size of the pod and taste);
  • Refined sunflower oil – 120 milliliters;
  • table or apple vinegar 9% - 120 milliliters;
  • Granulated sugar and salt are added to taste.

Step-by-step cooking recipe:

  1. Zucchini is cut into strips 1 centimeter wide, in the shape of tongues.
  2. Tomatoes and bell peppers are placed in a pan with boiling water, after a minute they are removed with a colander or slotted spoon, cooled, the skins are removed and chopped with a blender.
  3. Garlic and hot pepper are peeled and finely chopped.
  4. Take a saucepan for cooking salad, pour in crushed tomatoes and peppers, heat to a boil, add chopped zucchini, salt, add pre-hot oil and boil for half an hour, stirring with a wooden spatula.
  5. Add granulated sugar, finely chopped hot pepper, crushed garlic, and vinegar to the boiled, thickened vegetable mass and cook for a few more minutes.
  6. The salad is packaged in steamed sterile containers, hermetically sealed and put away for storage.

To prepare squash caviar with a taste as close as possible to the caviar sold in stores, take ripe zucchini with dense granular pulp and ripe tomatoes. Tomatoes are chosen with a sweet and sour taste; in this recipe they act as a preservative.

Vegetables are pre-baked in the oven to evaporate the vegetable juice and obtain a thick consistency of the processed vegetable mass.

  • mature zucchini - 2 kilograms;
  • large tomatoes (200 grams each) - 2-3 pieces;
  • medium-sized onions - 2 pieces;
  • large carrots - 1 piece;
  • large bell pepper – 3 pieces;
  • dessert hot pepper (not very spicy) – 1-2 pieces to taste;
  • medium sized head of garlic – 1 piece;
  • non-iodized salt, granulated sugar, black and allspice pepper, peas (chopped before use) - all ingredients are added to taste;
  • Sunflower or olive oil, deodorized – 1⁄2 cup.

Preparation:

  1. Vegetables are washed and cut into pieces.
  2. Choose a large roasting pan or deep baking sheet and generously grease it with sunflower oil.
  3. Chopped vegetables are poured into a baking dish, salt and pepper to taste, sunflower oil is added, and stirred with a wooden spoon.
  4. Cover the top of the dish with food foil and seal tightly around the edges to prevent evaporation from under the foil. Place in a preheated oven, let the vegetables boil in their own juice and oil for at least 30 minutes.
  5. Remove the foil and bake the vegetables until thick, stir, and make sure the vegetables do not burn.
  6. The steamed vegetables are transferred to a saucepan, sugar and crushed garlic are added, and the whole mass is ground with a hand masher or using a blender.
  7. The crushed vegetable mass is allowed to boil, heated for several minutes, placed in sterile jars, sealed tightly, turned over, checked for leaks, cooled, and not wrapped.

Marinated zucchini with tomatoes

For canning in marinade, choose green zucchini and ripe sweet tomatoes of small size. You can choose zucchini and tomatoes of different colors: yellow, green, white, bright red and put several pieces in one jar - such a preparation will look colorful in summer.

Ingredients for marinade (per 1 liter of water):

  • 50 grams of salt;
  • 100 grams of granulated sugar;
  • 2 tablespoons vinegar;
  • peppercorns, bay leaves, cloves, herbs, garlic, horseradish - add to taste.

Horseradish root prevents fermentation processes from developing in canned food during storage.

Step by step recipe:

  1. Zucchini and tomatoes are washed, zucchini is cut into rings or half rings (depending on the size of the zucchini).
  2. The top layer is peeled off the horseradish root and cut into thin slices. Peeled garlic cloves are cut lengthwise. Dill umbrellas (divided into several fragments), the greens are washed under running water.
  3. Place washed greens, garlic, horseradish on the bottom of the jars, and lay vegetables on top.
  4. Pour boiling water over it, cover with a sterile lid, leave for 10 minutes, drain the water, add a new portion of boiling water and heat for another 5 minutes. Use your palms to pat the sides of the jar so that all the air bubbles from the tomato and the walls of the container come out. If you choose zucchini greens and tomatoes with delicate skins for canning, then it is enough to pour boiling water over them to warm up the vegetables once.
  5. Cook the marinade: add salt, sugar, spices to boiling water and boil for 1 minute.
  6. Pour boiling marinade over heated vegetables in jars, add vinegar, roll up, turn over, check for leaks, and cool.

Zucchini with tomatoes, citric and ascorbic acid

To prepare canned food for this recipe, choose green zucchini and small ripe tomatoes with thin skin. Ascorbic acid in powder is purchased at the pharmacy, citric acid in grocery stores.

  • water – 1 liter;
  • table salt – 25 grams;
  • dietary supplement citric acid – 3 grams;
  • food supplement ascorbic acid – 2 grams;
  • garlic – 2-3 cloves;
  • mint and basil greens;
  • chopped horseradish leaves - 4-5 strips;
  • dill umbrella with unripe seeds - 1⁄4 part of the umbrella.

Preparation:

  1. Cook the brine: add salt, citric and ascorbic acid to the water and boil.
  2. Tomatoes and zucchini are washed, zucchini is cut into 1.5 centimeter circles.
  3. Peeled garlic cloves are cut in half, dill umbrellas are divided into parts, sprigs of greenery are rinsed, horseradish leaves are cut into 3-centimeter strips.
  4. Boil water in one pan, pour cold water into another.
  5. Pour the zucchini into boiling water, let it sit for a minute, transfer it into cold water with a slotted spoon, take it out, and let the water drain. The same procedure is performed with tomatoes.
  6. Prepared herbs, spices, vegetables are placed in sterile jars and carefully poured with boiling brine.
  7. The jars are covered with sterile lids and pasteurized in a water bath: 0.5-liter jars for 5 minutes, liter jars for 8 minutes.
  8. The jars are hermetically sealed with metal lids, turned upside down, left to cool, without covering.

The canned food has a delicate taste and the zucchini is crispy.

Squash caviar with tomatoes in a slow cooker

A multicooker is a wonderful kitchen appliance that greatly facilitates the process of preparing not only everyday dishes, but also preparations for the winter. You can make squash caviar with tomatoes and other vegetables in it quickly and easily.

You will need:

  • zucchini – 2 pieces;
  • tomatoes – 4 pieces;
  • carrots – 2 pieces;
  • bell pepper – 2 pieces;
  • onion - 2 pieces;
  • garlic – 3 cloves;
  • salt – 3 teaspoons;
  • sugar – 1 teaspoon;
  • vegetable oil (sunflower, olive) – 2-3 tablespoons.

The amount of vegetables in the recipe is indicated on the assumption that they will be medium in size. However, it can be varied quite widely.

Preparation:

  1. Prepare vegetables: wash, peel carrots, onions, garlic, remove stems and seeds from peppers.
  2. Peel the skin of zucchini, if it is quite hard and thick, if thin and tender, you can do it without peeling. The same goes with the seeds: you can leave them on young zucchini, and remove them from large ones.
  3. Cut the onion into cubes, finely chop the garlic, grate the carrots on a coarse grater. Cut zucchini, tomatoes, peppers into cubes.
  4. On the multicooker, turn on the “frying” or “baking” mode, time 20 minutes.
  5. Fry the onion and garlic for 5 minutes until transparent.
  6. Add carrots, stir, fry for another 5 minutes.
  7. Place the chopped zucchini there, stir, fry for another 5-10 minutes until the vegetables have settled.
  8. Add pepper, tomatoes, salt and sugar to the bowl, stir, cook on “pilaf” or “baking” mode for 1 hour with the lid closed.
  9. After the signal, open the lid, grind the caviar with an immersion blender until pureed. Do this very carefully so as not to damage the coating of the bowl with the blender!
  10. Pour the finished caviar into sterilized jars and seal the lids tightly.
  11. Keep refrigerated. If you want caviar to be stored at room temperature, you need to add vinegar to each jar before sealing (a tablespoon of 9% vinegar per 500-gram jar).

For all the details of preparing squash caviar with tomatoes in a slow cooker, see the video recipe: