Zucchini marinated for the winter with garlic, like cucumbers

I suggest preparing pickled zucchini with sterilization for the winter. Although it will take a little more time to prepare, the vegetables you get will be finger-licking good.

We will need the following products for 3 liter jars:

• 2 kilograms of zucchini
• 9 cloves young garlic
• 15 black peppercorns
• 2 full tablespoons rock salt
• 3 tablespoons fine sugar
• 80 milliliters vinegar
• 1.2 liters of water

How to prepare preservation:

Cut the vegetables into large circles, about two centimeters, and the garlic cloves into slices. Place prepared vegetables with garlic and pepper in sterile jars.

To prepare the marinade, you need to dilute salt and sugar in water. Bring the liquid to a boil, pour in vinegar. Pour the resulting marinade over the vegetables and cover the jars with lids. Sterilize for twenty minutes. Then we screw it on. We store the cooled preparations in the cellar.

We can preserve zucchini like pineapples: zucchini compote for the winter

Zucchini in pineapple juice

• Zucchini itself has a neutral taste, so if desired, it can make a rather unexpected dish. And as incredible as it may sound, this vegetable can be used to make a tropical fruit like pineapple. If you can preserve zucchini with certain components, then during the marinating process they will mix their tastes and aromas and as a result, instead of a salad vegetable, there will be a dessert on your table

• The best part is that zucchini rolled in this way can be used not only as a sweet dish, but also added to salads. With its help, you can replace the same overseas pineapple, which in winter, and especially on New Year's holidays, costs a lot of money

Recipe for zucchini canned like pineapples:

• Wash the zucchini and cut them into rings 7-10 mm thick
• Using a knife or a suitable sized round mold, remove the core from them
• Place the zucchini in sterilized jars and lightly compact them
• Do everything very carefully otherwise the zucchini rings will lose their shape and stop looking like pineapples.
• Pour a couple of liters of pineapple juice into a large enamel container, add a few sticks of cloves, sugar and citric acid.
• Bring the syrup to a boil, reduce the heat and simmer for 20-30 minutes
• Pour the aromatic liquid over the vegetables and roll them up in the standard manner.

Pickling zucchini to taste like pickles

This excellent winter preparation of canned zucchini, which is prepared without sterilization, tastes exactly the same as cucumbers.

You need to take the following products:

• 1.5 kilograms of young zucchini
• small bunch of parsley
• a few cloves of garlic
• 3 laurel leaves
• peppercorns
• less than three tablespoons of salt
• 3 tablespoons sugar
• 6 tablespoons vinegar

How to close:

Cut the washed vegetables into slices one centimeter thick. Place them in a deep bowl and fill them with spring or purified water for two hours.

More deliciousness:

Zucchini in tomato - delicious and simple recipes, my family loves it!

In prepared, sterilized jars we put coarsely chopped parsley, a whole clove of garlic, a bay leaf, and a few peppers. Then we tightly pack the fruits cut into circles and fill the contents of the jar with boiling water.

After half an hour, pour the liquid into a cooking vessel, add salt and sugar, and boil. Then add vinegar and pour over the vegetables. Twist tightly. The twist should cool under a warm cloth, then we put it in the basement.

Take a little time and watch the video recipe for preparing zucchini for the winter, which tastes like cucumbers.

Canned zucchini “Under cucumbers” without sterilization

I advise you to prepare canned zucchini for the winter with citric acid. The taste is very similar to cucumbers. This snack is very easy to prepare.

Required components:

• 2 medium zucchini
• a couple of sprigs of fresh dill
• 2 cloves garlic
• 1/3 teaspoon citric acid
• tablespoon sugar
• the same amount of salt

How to cook without sterilization:

Wash the glass containers thoroughly and treat with steam for fifteen minutes.

Place zucchini, cut into pieces, dill and garlic into a sterile jar. Fill the preparation with boiling water twice and leave for twenty minutes.

Pour salt and sugar into the drained liquid and let it boil.

Pour citric acid into the jars. Pour in the boiled marinade. We cork it.

After cooling under a blanket, zucchini with citric acid is stored in a dark place.

Delicious and crispy pickled zucchini: step-by-step cooking process

1. We wash the young zucchini thoroughly with a sponge and cut off the ends.
2. We wash jars of any size (I have 1 liter) with soda and dry them: there is no need to sterilize.
3. We wash the dill sprigs with umbrellas and leaves.
4. In each jar we put one dill umbrella, 2-3 cloves of garlic, a piece of hot pepper (to taste and optional), two bay leaves, 3 allspice peas and 8-10 black peppercorns.
5. Advice. You can also add dried clove buds to enhance the aroma: if you like, of course.
6. We cut the zucchini into circles, 1.5-2 centimeters thick, and put them in jars: we try to do this as tightly as possible. From five kilograms of zucchini I got 8 1 liter jars.
7. If you have dill left, you can also put it on top.
8. Place a pot of water on the stove and let it boil.
9. We put an iron spoon on top of each jar: if you pour water in this way, the jars will definitely not burst.
10. Fill all the jars with boiling water, cover with iron lids and leave for 15 minutes.
11. After this time, pour the water back into the pan (using a special lid with holes) and measure its volume.
12. Advice. Look, to make it easier to calculate how much sugar and salt to put in, I add water: for example, 2.7 liters were drained from the cans, which means I add up to three (regular water from the tap).
13. For every liter of water, pour a small heaped tablespoon of salt and one and a half tablespoons of sugar. Stir everything well, put on fire and bring to a boil.
14. Then pour two tablespoons of 9% vinegar into each jar (1 liter capacity), pour boiling marinade, cover with a lid and immediately roll up.
15. Turn the jars over, carefully wrap them and leave until completely cool.
16. You can also store them in an apartment: everything is fine, does not become cloudy and does not explode.

Delicious and crispy, this recipe's pickled zucchini can be served with baked potatoes or used in salads as a great substitute for cucumbers.

Bon appetit and good luck in the kitchen.

Sweet zucchini with vinegar like cucumbers

Now we will prepare sweet zucchini for the winter without sterilization that tastes like cucumbers. This delicious recipe is prepared very quickly and will appeal to many.

We take products for a 1 liter jar:

• zucchini
• coffee spoon mustard seeds
• sprig of dill
• 3 black peppercorns
• 2 cloves garlic
• 2 currant and cherry leaves
• 0.5 liters of purified water
• 45 grams of fine sugar
• 0.5 tablespoons salt
• 2 tablespoons vinegar

How to twist:

Place herbs and spices at the bottom of a sterile jar.

More deliciousness:

Delicious pickled tomatoes with honey for the winter: sweet, aromatic, even children ask for more!

We cut the fruits into large circles and place them tightly in a glass container. Pour boiling water over the vegetables for twenty minutes.

Pour the liquid into a saucepan, add salt and sugar, and after boiling, pour in the vinegar.

Pour mustard into the heated vegetables and add brine. We cork it.

After cooling, we lower the sweet zucchini into the basement. Vegetables are prepared quickly, and in winter they will be very tasty.

Canned zucchini with ketchup, tomato: recipe for the winter

Zucchini with Chili ketchup

Zucchini with Chili ketchup

Ingredients:

• Zucchini – 2kg
• Ketchup “Chili” - 1 tbsp. (with a slide)
• Water - 1 tbsp.
• Salt - 1 des.l.
• Sugar – 40g
• Parsley
• Vinegar – 30g
• Black pepper - 6 pcs.

The indicated amount of components goes to 0.7 liters of the final product.

Instructions:

1. Wash vegetables thoroughly in running water
2. Cut them into rings 1cm thick
3. Disinfecting jars
4. Pour the zucchini into the jars so that they fit quite tightly
5. Add pepper to them
6. Place water, ketchup, sugar and salt alternately in a saucepan.
7. We put it on gas
8. Cook the zucchini filling for about three minutes until the sugar and salt are completely dissolved in it
9. After the specified time has passed, add vinegar to the filling.
10. When the filling boils along with the vinegar, remove it from the heat and pour it into a jar with zucchini
11. Place parsley in a jar
12. Sterilize the jar (unsealed) for ten minutes
13. Roll up the jar or screw the lid tightly
14. Place the zucchini upside down in a warm place
15. We insulate conservation

Zucchini with tomato

Zucchini with tomato

Components:

• Zucchini – 5kg
• Tomato juice – 2l
• Sugar - 2 tbsp.
• Salt - 1 tbsp. with top
• Vegetable oil – 200ml
• Vinegar 9% – 150ml
• Garlic - 2 heads
• Parsley - bunch
• Ground red pepper - 1 tsp. with top

Instructions:

1. Wash the vegetables thoroughly
2. Shred them into slices 1cm thick
3. Disinfecting jars
4. Afterwards, put parsley on their bottom
5. We compact our zucchini into the jars quite tightly
6. Mix all other ingredients in a saucepan
7. We put it on gas
8. Prepare the marinade for no more than ten minutes
9. Fill the jars with zucchini with the resulting filling
10. We sterilize jars with the finished product and sealed lids for 25 minutes. after the liquid boils in the pan
11. Roll up our preserved food or seal it with a lid.
12. Place the zucchini upside down in a warm place
13. We insulate the preservation with a blanket

Lightly salted zucchini

I want to tell you how to quickly prepare aromatic lightly salted zucchini for the winter. The snack turns out very tasty. The recipe is proven, cook it without doubt.

What products need to be prepared:

• 1.7 kilograms of young zucchini
• small head of garlic
• bunch of greenery
• horseradish leaves
• a few peppercorns
• 3.5 tablespoons rock salt
• 30 grams of fine sugar
• 1.7 liters of water

How to close:

We cut the fruits into slices, cut the garlic cloves in half.

Place a layer of vegetables in an enamel bowl, topped with greens with garlic, pepper and horseradish leaves. Make a second layer of zucchini and herbs.

Preparing the filling:

Pour salt and sugar into hot water and let the liquid boil. Pour boiling brine over the vegetables, cover the preparation with a plate, then with a lid. Leave the zucchini in a warm place for a day.

On a note! If you spin zucchini with cold brine, you need to keep it warm for a couple of days.

Afterwards, pour the marinade into a saucepan and boil.

Place the vegetables in sterile jars and fill with brine. We seal it. The roll should cool under a warm blanket.

We remove the workpiece for storage. Yield 3 liters.

How to properly prepare zucchini for canning?

Preparing zucchini for seaming

• The first zucchini appears on store shelves around mid-May. And although these fruits have excellent taste, they are not suitable for harvesting for the winter. Usually, early zucchini is grown in greenhouses, and this contributes to the accumulation of substances that are not entirely useful for the human body in their tender pulp. Therefore, it will be better if you use fruits that ripened in June and July for winter harvesting.

• But even in this case, it is extremely important to be able to choose the perfect zucchini, because if you choose an old, overripe fruit, then for the most part it will consist of seeds that are of little use for canning. Zucchini no more than 20 centimeters long with smooth and undamaged skin are ideal for pickling. The peel of the vegetable you choose should be as thin as possible and easily pierced with a fingernail. This will indicate that you have chosen an unripe vegetable.

• After the zucchini are brought home, they must be taken out of a plastic bag and immediately placed in cold, clean water. This vegetable, like the cucumber, loves moisture, so it will be better if it spends at least a couple of hours in a basin of water. This little trick will make it even crispier, and you won’t have to worry that after heat treatment it will become very soft. After the zucchini has been saturated with the required amount of moisture, they can be chopped into pieces of the required size, placed in sterile jars and rolled up with tin lids.