Sliced ​​marinated zucchini recipe. Pickled zucchini for the winter. How to cook crispy marinated zucchini

Good afternoon dear guests and regular readers. More recently, we have been preparing them and making them crispy. And they just made it last week. Now it's time to marinate the zucchini for the winter.
This is not difficult to do, but you need to devote time to everything, which in the summer is not so much. And so that you do not look for the most delicious and simple recipes for marinating zucchini on the Internet, I dare to offer you my selection of fragrant and crispy marinated zucchini.

There will be recipes of varying complexity and different flavors. There are quick recipes for zucchini. Zucchini will be ready in just a few hours and they can be served immediately to the table, and there will be recipes for long cooking, these are the recipes according to which zucchini needs to be twisted into jars and served on the table for the new year.

Zucchini is universally combined with various vegetables, which makes them simply indispensable, and salads prepared with them become more fragrant, tasty and more nutritious.

Pickled zucchini-recipe you will lick your fingers for the winter in 3 liter jars

I will give exactly the recipe for a 3-liter jar, since the treat turns out to be so tasty that there has never been such a case that the jar has stood open for more than a week. Zucchini scatter very quickly. And as an appetizer go well and as an addition to the main course.

Ingredients per 3 liter jar.

2 kg. Young zucchini.
1 head of garlic.
2 sheets of horseradish.
2 umbrellas of dill.
2 branches of tarragon.
2 leaves of lavrushka.
3-5 peas of black allspice.
6 tablespoons of sugar.
2 tablespoons of salt.
1 teaspoon of lemon.
Allspice 2-5 peas.

Cooking process.

For this recipe, choose only young, soft-skinned zucchini.

And so we cut the zucchini into rings no more than 1 cm thick. You do not need to remove the peel.

Put the chopped zucchini into a saucepan, pour boiling water over it and boil for no more than 2 minutes. Then, using a slotted spoon, remove all the slices and transfer to a bowl.

We take a sterile jar and put the prepared greens.

Before laying the greens and the rest of the ingredients, pour boiling water over everything to disinfect the ingredients.

And so we put the greens and zucchini in a jar. Pour hot water in which the zucchini was cooked. We stand for 10 minutes under the lid, then pour the water into an empty pan.

Next, we will make a brine from this water. Add salt and sugar, boil until they are completely dissolved. Usually it takes no more than 3 minutes. And now we fill the zucchini in a jar with ready-made brine.

It remains to add citric acid and tighten the lid using a special machine.

We leave the twisted jars upside down under the covers until they cool completely.

Winter Zucchini

Here's a recipe you've never seen before. All the salt of this recipe lies in the unusual laying of zucchini in a jar. Once having prepared zucchini according to this recipe, you will no longer be able to forget the taste and beauty of this salad. For testing, try preparing several liter jars. So to say that would not miscalculate. The ingredients below are for a 1 liter jar. So if you cook 3 jars, then multiply the number of ingredients by 3 and cook this yummy safely.

Ingredients.

1.5 kg of young zucchini.
Greens fit any of the listed dill, parsley, cilantro.
1 large carrot.
3-5 cloves of garlic.
1 tablespoon of salt.
1 st. a spoonful of sugar.
3-5 black peppercorns.
50 ml. table vinegar.

Cooking process.

Finely chop the greens. Cut the garlic into 2-3 pieces.

We put carrots on a grater for Korean carrots. If there is none, you will have to cut it with a knife into thin twigs.
Cut the zucchini into thin slices.

All the ingredients are prepared, you can put them in a jar. At the bottom we put greens, garlic, carrots. We roll the zucchini plates into a tube and lay them beautifully, shifting the layer with carrots.

At the end, do not forget about the peppers.
We prepare the brine according to the classic recipe. For 1 liter of water poured into the pan, add salt and sugar and cook until the bulk products are completely dissolved.

Pour the finished brine into jars and keep it there for about 5 minutes.

Then we put the jar in a pot of water and sterilize the zucchini in boiling water for no more than 6 minutes. If it takes too long, it can ruin everything.
After sterilization, add vinegar according to the recipe and screw on the lid.

Pickled zucchini for the winter delicious and beautiful recipe

Bon appetit.

Pickled marinated zucchini the most delicious recipe

Cooked zucchini according to this recipe can be served immediately to the table or spun for the winter so that later in the winter time you can treat yourself to fragrant salted zucchini as if only from the garden.

Ingredients.

3 zucchini.
Not a big bunch of parsley.
1 teaspoon of salt.
1 st. a spoonful of natural honey.
5 cloves of garlic.
2 tbsp. tablespoons of vegetable oil.
1 st. a spoonful of table vinegar.
Sweet pepper to taste.

Cooking process.

Wash the zucchini well and cut into rings.

Put the chopped zucchini in a bowl, add salt, mix and leave for 10-15 minutes.

Prepare the brine in a separate bowl. Mix finely chopped parsley, garlic through a press, honey, oil, pepper and vinegar. Mix well to get a homogeneous mass.

Squeeze the zucchini slightly from the juice and drain it. Add the marinade, mix well and put in a cool place for 20-30 minutes.

After a while, we take out and serve salted zucchini to the table.
Bon appetit.

Recipe for Crispy Pickled Zucchini with Cucumbers

As mentioned earlier, zucchini goes very well with other vegetables. Here is just a recipe where you can combine cucumbers with zucchini in a stunning salad. We will pass all the ingredients through a grater and marinate together.

Ingredients.

500 gr. Zucchini, cucumbers, and carrots.
2 bell peppers.
2 onion heads.
100 gr. Sahara.
30 gr. Salt.
100 ml table vinegar.
100 ml vegetable oil.
Half a bunch of parsley.
Ground black pepper.
Seasoning for carrots in Korean.

Cooking process.

Finely chop the greens.

Pepper cut into thin strips.
We free the zucchini from the pulp and grate it on a grater for Korean carrots, pass cucumbers and carrots through the same grater.

Mix salt, sugar, spices, vegetable oil and vinegar in a bowl. This will be our marinade.

Combine all ingredients together in one bowl, season with marinade, mix well and leave for 2 hours.

The salad is ready to eat, but it can also be prepared for the winter.

After a while, spread the salad in sterile jars. For convenience, you can use special tweezers.
We put the salad lightly tamping it in a jar so that there are no voids left. In the process of pickling, vegetables will release a lot of juice; it also needs to be poured into jars.
Banks are sent to a pot of water for sterilization.
Sterilize the salad for 10 minutes then twist the lids.

That's the whole process of preparing an unusual salad of zucchini and cucumbers under one lid. Bon appetit.

Young marinated zucchini like mushrooms

In continuation of the topic of harvesting zucchini for the winter, I will offer you this recipe. Zucchini are obtained as pickled milk mushrooms. Perhaps you are also a lover of pickled mushrooms, but in our open spaces these mushrooms simply cannot be found. And sometimes you want something so delicious. So the idea came up to cook zucchini according to the mushroom recipe. It turned out very original and not bad.

Ingredients

1.5 kg of zucchini or zucchini.
4-5 cloves of garlic.
1 st. a spoonful of salt.
2 tbsp. spoons of sugar.
0.5 tablespoons of vegetable oil.
1 bunch of dill.
0.5 tablespoons of vinegar.
0.5 st. spoons of black ground pepper.

Cooking process.

Only very young zucchini are suitable for cooking, in which the bone has not yet begun to form. Otherwise, everything may not work.
My zucchini and cut into slices like this. Approximately 1 cm thick.

Finely chop the dill and garlic with a knife.

Mix the chopped products together and add salt and seasonings.

At the end, season with vinegar and vegetable oil. Mix everything thoroughly so that each piece gets equally spices and salt.

We lay out the zucchini in jars and cover with lids, but do not twist, but leave to marinate for 3 hours. During this time, zucchini will begin to secrete abundant juice and sag in volume. Therefore, we impose zucchini with a slide.
It remains to sterilize the salad in a pot of boiling water. Sterilization time is 40 minutes after the water in the pot boils.

After sterilization, caps can be sealed tightly. Next, turn the jars over and leave them in this position until they cool completely.

Mushroom marinated zucchini are ready to enjoy.

Marinate zucchini with a column tasty and beautiful recipe for 1 liter jar

Bon appetit.

Marinate zucchini with tomatoes and squash (recipe for a delicious and simple preparation for the winter)

Almost any preparation for the winter is not complete without the addition of tomatoes. It's the same story with zucchini. But then there will not be a lot of zucchini. You get such a vegetable platter for the winter with the addition of zucchini, and not vice versa.

Ingredients.

1 zucchini.
2 kg. Ogurtsov.
1.5 tomatoes. Not large.
1 kg of bell pepper.
0.5 cabbage. It is better to take a color.
2 heads of garlic.
Carnation.
2 leaves of lavrushka.
Umbrella dill.
A couple of horseradish leaves.
Ground black pepper.
1 teaspoon of citric acid.
1 teaspoon ground cinnamon.
1 teaspoon of table vinegar.
35 gr. Salt.
50 gr. Sahara.
0.5 water.

Cooking process.

To prepare, take a sterile 3-liter jar.
First of all, we will lay the greens, these are horseradish leaves, dill umbrellas.

Next, 3-5 black peppercorns, cloves 3-4 pcs.
A teaspoon of citric acid and ground cinnamon.
Now you can add vegetables. Cucumbers, peeled garlic cloves, a couple of cauliflower inflorescences, bell peppers. Pepper if it turns out you can whole, and if not, then cut into pieces.
Take tomatoes that are not large so that they whole crawl into the neck of the jar.
The remaining zucchini will be cut into large pieces and also put in a jar.
When harvesting, it is absolutely not necessary to strictly follow the sequence of laying vegetables.

We prepare a brine for 2 lira of hot water. Mix salt, sugar and the rest of the ingredients for the brine. Mix and pour the brine into a jar. Soak in hot brine for 20 minutes.
We cover the jar with a lid and send it to the pan for sterilization.
After boiling water in a saucepan, keep the jar for about 15 minutes, then carefully take out the jar, add vinegar and tighten the lid tightly.

That's all, the tasty preparation can now be stored in the basement or pantry until the winter to please you later with its taste. Bon appetit.

Crispy zucchini with honey and garlic a simple recipe without sterilization

This recipe will come in handy for those moments when guests are on the doorstep, and there is nothing to eat. Just for such uncomfortable situations, there is a simple and quick recipe for cooking zucchini.

Ingredients.

500 gr. Kabachkov.
100 ml. olive oil.
0.5 teaspoon salt.
2 teaspoons of honey.
3-4 cloves of garlic.
3 art. spoons of vinegar.
A little dill and parsley.
A pinch of allspice black pepper.

Cooking process.

Cut the zucchini into slices.
Salt and mix well.

Finely chop the greens.
Pass the garlic through a press.
Add olive oil, vinegar, honey to the garlic and mix well. It is desirable that honey be liquid.

Next, add pepper and herbs to the marinade. And mix everything again.

Season the zucchini with the prepared marinade, mix and after 2-3 hours you can serve it as an unusual snack.

How to cook spicy marinated zucchini

Many of us simply love spicy snacks. Especially for you, I give a recipe for how to prepare spicy pickled zucchini for the winter.

Ingredients.

Zucchini 4 kg.
1 cup of sugar.
1 not full glass of vinegar.
1 glass of vegetable oil.
3 tablespoons of mustard.
2 tbsp ground black pepper.
One third of a glass of salt.
1 bunch of dill.
1 head of garlic.

Cooking process.

Cut zucchini into oblong slices.

Finely chop the greens and send to the zucchini.

From the rest of the ingredients, we will prepare the marinade and fill our zucchini with it.

Mix well and leave for 3 hours. Stir every 30 minutes.
After 3 hours, arrange the zucchini in jars. Pour the juice that has stood out into the jars.
Put the jars in a saucepan and sterilize for 20 minutes.
Then you can screw on the lids.
The zucchini is quite spicy. What can I say dish for an amateur. Bon appetit.

Marinating zucchini for the winter with red currant is tasty and simple

Bon appetit!

Another recipe for spicy marinated zucchini according to GOST, which was in the USSR.

Ingredients.

1.5 kg. Kabachkov.
1 sheet of horseradish.
0.5 st. tablespoons of mustard seeds.
1 dill umbrella.
1 hot pepper.
10 grains of black pepper.
1 head of garlic.
2 tbsp. spoons of salt.
2 tbsp. spoons of sugar.
4 teaspoons of vinegar.
Half a bunch of parsley.

Cooking process.

And so, according to the classics, first of all we put a dill umbrella and a horseradish leaf in a jar. Then a few cloves of garlic, mustard seeds and black peppercorns.

Next, lay the zucchini, which will need to be cut into rings 2-3 cm thick.

Finish off with a few sprigs of parsley on top.
When all the ingredients are shoved into a jar, fill them to the eyeballs with hot water and hold for 10-15 minutes under the lid.
Then pour the water into a bowl and add the ingredients to make the brine. Bring the salt and sugar to a boil and pour in the vinegar.
Pour the resulting brine back into the jar and now you can clog the lid completely.

Then turn the jar over and leave it to cool under something warm.
Zucchini is well marinated for the winter and will delight you as a spicy and fragrant snack. Bon appetit.

Instant zucchini with mint dressing

The marinade is not very standard, as it contains a little mint. Once I took a chance and cooked this dish, it remained on the menu of our family.

Ingredients.

2 zucchini (zucchini)
half a chili pepper.
1 st. a spoonful of olive oil.
Parsley, mint, and lemon juice to taste.
A pinch of salt.

Cooking process.

Let's start cooking by preparing the marinade.
Put the parsley, salt, mint, chili pepper into a mortar and turn it all into gruel.

Next, add olive oil and juice from half a lemon to the gruel. Then again, mix everything well until a homogeneous mass.

Cut the zucchini into thin circles, put our miracle marinade on them and mix everything well. Leave for 15-20 minutes to marinate and you can serve.

Delicious marinated zucchini with mint sauce is ready.
Bon appetit.

Here are just a small part of the recipes for cooking pickled zucchini for the winter. I wish that all your blanks were stored for a long time and did not deteriorate. Thank you all for your attention, look at our blog more often, there are still a lot of useful and interesting things ahead. All the world of goodness and prosperity.

Pickled zucchini for the winter, probably every housewife preserves. There is no such family where they would not like to crunch pickled zucchini at the table in winter. After all, zucchini is healthy, tasty and not expensive vegetables, which, moreover, are completely non-caloric.

Many people love zucchini dishes. They are and, and baked, and. Zucchini marinated for the winter come out no worse than pickled cucumbers. They are just as delicious and crunchy.

Therefore, pickled zucchini in winter can be offered to guests for a holiday as a delicious snack or put on the table for a quiet family dinner. Today on our website is the easiest recipe for pickled zucchini.

Cooked with garlic, spices, dill umbels and herbs, zucchini tastes simply amazing. The appetizer is excellent, just lick your fingers! Record!

Crispy pickled zucchini for the winter

The ingredients for preservation will require very simple ones that can be found in any kitchen. According to this recipe for marinated zucchini, they are very tasty and crispy. Try it yourself!

Time: 1 hour. Finished product yield: 2 cans of 750 ml and 1 can of 0.5 liters.

Products:

• zucchini - 1.5 kg;
• garlic - 2 teeth;
• dill umbrellas;
• parsley;
• laurel leaves - 3 pcs.;
• pepper (peas) - a few pcs.
• Marinade: 2 liters of water;
• salt - 100 g;
• sugar - 100 g;
• vinegar 9% - 150 ml;
• black pepper (peas) - 9 pcs.

How to pickle zucchini for the winter with garlic, herbs and spices - a step by step recipe with a photo:

According to this recipe, zucchini for the winter can be closed in glass jars of any capacity: it doesn’t matter if it’s 3-liter jars or liter jars. Since chopped zucchini are marinated, for this they are pre-cut into medium-sized slices.

We wash the dishes for blocking conservation in a soda solution. For this purpose, we take baking soda, dissolve it in warm water.

After washing the jars in this solution, rinse them under the pressure of cool water. Next, we sterilize the jars, along with lids for winter harvesting, in a way that is convenient: over steam, in the oven or microwave.

To make the zucchini appetizer for the winter tender and tasty, we buy young zucchini fruits in the market or in the supermarket.

Having brought home zucchini, we wash them under running water. Then we cut off their tails from young zucchini, and cut the fruit itself into circles (across), thickness - 7 mm. Although this is unimportant. If you like thicker slices, then you can cut zucchini of any thickness.

We wash the greens for conservation in running water. We cut the greens so that it is convenient to fold it.
We put the greens at the bottom of the jars. Here we also put chopped cloves of garlic, as well as bay leaves, peppercorns.

Now we lay out already cut circles (zucchini) on a pillow of greens. We stack the slices of zucchini carefully so that as many zucchini as possible fit into jars.

We cover the zucchini folded in jars with greens on top.

Now that the jars are completely filled, we will prepare the marinade for zucchini. We put clean water in a saucepan on the stove. When the water boils, put salt and sugar in it in the dosage indicated in the recipe.

Boil the marinade for a few minutes, and then pour in the vinegar. Then pour the boiled marinade for zucchini into jars, cover (but do not roll up) the jars with sterilized lids. We set the jars with pickled zucchini to sterilize for 10 minutes.

To do this, we place jars of zucchini in a saucepan, placing a fabric folded four times under them. Pour hot water into the pan so that the water reaches the shoulders of the jars. Then we sterilize the jars for 20 minutes from the moment the water boils.

We tightly twist the cans, if they are threaded, or roll up the iron lids with a seaming key. Inverted (upside down) cans are wrapped with a blanket for 12 hours.

As soon as they cool down - the most delicious marinated zucchini with garlic and herbs are ready, you can transfer them to another place before the onset of winter.

We store the preservation according to this recipe in the apartment (in a cool and dark place).

Video - recipe: Pickled zucchini for the winter without sterilization

Secrets of cooking pickled zucchini for the winter

For pickling, it is better to choose young zucchini, while so that they are not thick and not very long.

You can safely add any spices and spices to the marinade.

Appropriate will be:

• chili peppers, which will spice up marinated zucchini;
• mint, which will make winter harvesting fragrant;
• basil, dill, parsley, tarragon, cilantro.

When pickling, table vinegar can be replaced with apple or natural grape, the taste of pickled zucchini will only become more interesting.

Pickled zucchini take pride of place among the most popular and loved by all snacks. In terms of taste, they can only compete with cucumbers. Crispy, plump, slightly sour, they perfectly complement meat and fish dishes, go well with strong drinks.

You can pickle zucchini for the winter both with and without sterilization (“lazy” way). In the first case, vegetables tolerate wintering best, the jars do not explode, even if they are not stored in the cellar, but in the kitchen cabinet. It is about this, the classic method of canning with sterilization, that we will discuss today. The recipe has been tested over the years and is suitable not only for seaming zucchini, but also for zucchini and squash. And besides reliability, zucchini marinated for the winter in this way turns out to be crispy and tasty, you just lick your fingers!

Ingredients

per 1 liter jar

• young zucchini about 1 kg
• dill umbrellas 2-3 pcs.
• bay leaf 1 pc.
• garlic 3 cloves
• black peppercorns 6 pcs.
• horseradish leaf 1 pc.
• hot pepper 1 ring

Marinade (enough for 3 jars of 1 l)

• water 1 l
• non-iodized salt 2 tbsp. l.
• sugar 1 tbsp. l.
• 9% vinegar 80 ml

How to cook pickled zucchini for the winter

1. First of all, I sterilize the container - the optimal volume is 1 liter. Then, at the bottom of each jar, I put fragrant greens and spices: dill, horseradish leaf, peeled garlic cloves, black peppercorns, bay leaf, a little chili pepper.
2. 
   I wash the zucchini, remove the "tails", and then cut into rings - about 0.5 cm thick.
3. 
   I put vegetables in jars. I fill tightly, but not to the very neck, but with a small indent of about 2 centimeters. What for? Even if you have the youngest and juiciest zucchini, they will still absorb some of the marinade over time. Therefore, I indent so that there are no “dry” zucchini under the lid. You can put a couple more sprigs of dill on top (optional).
4. 
   I prepare the marinade: pour water into the pan, add salt and sugar. I boil for 1-2 minutes. I pour in table vinegar and immediately remove from heat. I pour the contents of the jars with boiling marinade to the very top, under the neck. You can put a wide blade of a knife under the jars so that the glass does not crack from boiling water.
5. 
   I cover the jars with lids, but do not cork. Send to be sterilized. To do this, I put a towel on the bottom of the pan, set the jars and pour hot (but not boiling) water from the kettle into the pan - it should reach the shoulders. I sterilize exactly 10 minutes from the moment the water boils in the pan.
6. I take out the jars and roll them up with a key for conservation. I turn it upside down and wrap it with a blanket, leave it in this form for about 10-12 hours. I transfer pickled zucchini for the winter to the cellar, where they will stand until the next harvest. If there is no cellar, then you can send the preservation to another cool and dark place, protected from direct sunlight. Shelf life - 1 year.

Zucchini in the ranking of summer vegetables are on the top lines, because they have a lot of advantages - the fruits contain many useful substances, minerals and vitamins. Summer residents usually boast of a large harvest, those who do not have their own plot of land are not upset, because the cost of zucchini on the market is ridiculous. It is important that they can not only be eaten in the summer, but also harvested for the winter. Below are proven recipes that will suit both experienced and novice hostesses.

Pickled zucchini for the winter in jars step by step recipe with photo

Spices and spices turn simple products into an amazing ensemble, fragrant and tasty. Even commonplace pickled zucchini can be 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.

Your mark:

Time for preparing: 2 hours 0 minutes

Quantity: 4 servings

Ingredients

• Zucchini: 1.5 kg
• Water: 1.2 ml
• Vinegar 9%: 80 ml
• Garlic: 10 cloves
• Carnation: 10 buds
• Parsley, dill: one bunch
• Pepper mix: 2 tsp
• Salt: 4 tsp
• Bay leaf: 8 pcs.
• Ground coriander: 1 tsp
• Sugar: 8 tsp

Cooking instructions

You can start with greens. From it, cleanly washed, sent to a colander, during the period that other products will be prepared, all unnecessary liquid will drain.



While you can do the marinade. Bring water to a boil for him. Then add bay leaf, spices and spices mixed together.



When the mass boils, pour vinegar into the pan.



Remove the dishes from the heat, add the oil to the hot marinade, stirring well.



While the fragrant liquid is cooling, you can prepare zucchini, herbs and garlic for pickling.



Remove the skin from the zucchini, the top peel from the garlic, disassemble it into slices. Cut in small pieces.



Since the zucchini is young, they still have tiny, very tender seeds, they will practically not affect the taste range, so they can not be removed. Cut the whole vegetable into thin strips.



Chop greens.



Mix the chopped products in a three-four-liter saucepan, preferably enameled.



Pour the marinade over the resulting mixture, even if it has not completely cooled down. When the whole mixture reaches room temperature, it is necessary to remove it for a day in the refrigerator.



Before laying out pickled zucchini in jars, both containers and lids should be sterilized.



Spread the finished mixture and seal the jars. Now you can remove them to a more reliable place, where there is no sunlight and it is quite cool.

Very quick marinated zucchini recipe

Previously, pickling was used exclusively for harvesting vegetables and fruits for long-term storage in the winter. Today, pickled snacks appear at any time of the year, at the request of the household. Here is one of the recipes according to which delicious vegetables, if marinated in the evening, will be ready for breakfast.

Products:

• Zucchini (already peeled and seeds) - 1 kg.
• Garlic - 5-6 cloves.
• Dill - a large bunch.
• Parsley - a large bunch.
• Water - 750 gr.
• Ground red pepper and ground black pepper - 1 tsp each.
• Salt - 2 tsp
• Salt - 4 tsp
• Carnation - 4 pcs.
• Bay leaf.
• Vinegar - 50 ml. (nine%).
• Vegetable oil - 100 ml.
• You can add other spices.

Technology:

1. The first step is preparing the marinade. Its preparation does not require special skills and abilities. In an enameled pan, in which pickling will take place in the future, pour water, add salt and sugar, add all the selected spices and bay leaf. Boil. And only then pour in vegetable oil and vinegar. Remove from heat, marinade should cool.
2. You can start preparing the zucchini. Remove the peel, remove the seeds if the fruits are large. Cut in the way that the hostess considers the most convenient - circles, bars or strips. The thinner the cut, the faster and more evenly the pickling process will go.
3. Rinse the greens in plenty of water, cut into pieces. Peel the garlic, finely chop.
4. Mix with chopped zucchini, pour marinade. It is not scary if it is a little warm, the taste of the final product will not deteriorate. The marinade should completely cover the zucchini. If this did not work out (due to a lack of liquid or coarsely chopped zucchini), then you need to take oppression and press down.

By morning, for breakfast, you can boil young potatoes, fry meat and put a plate of ready-made marinated zucchini!

Instant marinated zucchini

In the list of the earliest summer vegetables, zucchini is not the last. They can be stewed and fried, boiled soups and pancakes, prepared for the winter - salted and marinated. Interestingly, in recent years, marinated zucchini have become very fashionable, which are served at the table almost immediately after cooking. As much as you want instant pickling, it will still take several hours for the vegetables to soak in the marinade.

Products:

• Zucchini (preferably young fruits with small seeds) - 500 gr.
• Fresh dill - 1 bunch.
• Vegetable oil (sunflower or olive) - 100 ml.
• Fresh honey - 2 tbsp. l.
• Vinegar - 3 tbsp. l.
• Garlic - 3-4 cloves.
• Spices, for example, hot ground pepper - ½ tsp.
• Salt.

Technology:

1. Prepare zucchini: wash, peel, remove seeds, if large, young zucchini can not be peeled. Cut the vegetables into thin strips so that the pickling process goes very quickly.
2. Salt the zucchini, leave. After 10-15 minutes, drain excess juice from chopped zucchini.
3. In a bowl, combine the oil with vinegar, honey, garlic, passed through a press, spices.
4. Pour marinade into bowl with zucchini. Pour the washed and chopped dill here.
5. Mix gently. Cover, crush with oppression. Put in a cold place.

It remains to be patient for a few hours, and then quickly set the table, because it's time to taste marinated yummy!

How to pickle zucchini "lick your fingers"

To get especially delicious pickled zucchini, just follow the following recipe exactly. Zucchini cooks very quickly, the only difficult moment is sterilization, but it can be easily overcome if desired.

Products:

• Young zucchini - 3 kg.
• Fresh dill - 1 bunch (can be mixed with parsley).
• Garlic - 1 head.
• Vinegar - ¾ tbsp. (nine%).
• Vegetable oil - ¾ tbsp.
• Sugar - ¾ tbsp.
• Salt - 2 tbsp. l.
• Dry mustard - 1 tbsp. l.
• Spices (pepper, cloves, bay leaf).

Technology:

1. The process begins with the preparation of zucchini. It is necessary to remove the peel, remove the seeds, even small ones. Cut small fruits lengthwise into strips, large ones - first across, then also into strips. Put in an enamel container.
2. In a separate saucepan, prepare the marinade, that is, mix all the remaining ingredients. Rinse dill and parsley, chop. Divide the garlic into cloves, peel, rinse, chop or use a press.
3. Stir the marinade until the salt and sugar dissolve. Pour zucchini with prepared fragrant marinade. Press down with oppression, put in a cold place for 3 hours. During this time, the zucchini will release juice and marinate.
4. The next step is sterilization. Sterilize glass containers over steam or in the oven.
5. Fill with zucchini, pour marinade. If it is not enough, add boiling water. Cover with lids and place in a large pot of water. Sterilization time - 20 minutes.

Korean-style spicy marinated zucchini

Many people like Korean cuisine - a large number of spices and spices give dishes an amazing taste and aroma. Korean-style zucchini is both an appetizer and a side dish.

Products:

• Zucchini -3-4 pcs.
• Sweet Bulgarian pepper - 1 pc. red and yellow.
• Carrots - 3 pcs.
• Garlic.
• Onion - 1 pc.
• Soy sauce - 1 tbsp. l.
• Sesame seed - 2 tsp
• Acetic acid - 2 tsp.
• Hot pepper, salt - to taste.
• Sugar - 1 tbsp. l.
• Olive oil (any other vegetable) - ½ tbsp.

Technology:

1. Clean the zucchini from the peel, seeds. Cut into thin circles. Salt, press, leave for a while.
2. Prepare the rest of the vegetables: chop the pepper, grate the carrots. Onion also grate, sauté.
3. Mix the vegetables, drain the juice from the zucchini and chopped garlic to them. Add all the spices, sugar, olive oil and acetic acid to the marinade.
4. Pour the marinade over the chopped zucchini, mix. Cool in the refrigerator for several hours.

Insanely delicious marinated zucchini with honey

When pickling vegetables, spices, salt and sugar, vegetable oil and vinegar or acetic acid are used. But in the following recipe, one of the main roles is played by fresh honey, which gives an interesting flavor to the zucchini.

Products:

• Zucchini - 1 kg.
• Liquid honey - 2 tbsp. l.
• Garlic.
• Vinegar (ideally wine) - 3 tbsp. l.
• Salt.
• Basil, parsley.

Technology:

1. It is recommended to cut the zucchini into very thin shelves, for example, using a vegetable cutter. Naturally, zucchini should be peeled and seeds, washed under running water. Salt the zucchini, leave for half an hour.
2. Mix honey and wine vinegar, pour finely chopped greens and garlic into the marinade.
3. Next, dip the zucchini strips into this fragrant mixture, leave to marinate in a cold place. Stir regularly, after three hours you can serve.

Pickled garlic zucchini recipe

Aromatic spices and spices are an important component of the pickling process, another essential attribute is garlic. According to the following garlic recipe, it will take a lot, but the aromas will be in the whole kitchen.

Products:

• Zucchini - 2 kg.
• Garlic - 4 heads.
• Dill - 1-1 bunch.
• Sugar - 1 tbsp.
• Salt - 2 tbsp. l.
• Vegetable oil - 1 tbsp.
• Vinegar 9% - 1 tbsp.

Technology:

1. Wash the zucchini, peel, remove the seeds. Cut the fruits into cubes, salt to release more juice.
2. Chop garlic and dill. Add to zucchini.
3. For the marinade, mix oil, vinegar, add sugar and salt, stir until dissolved.
4. Pour vegetables with this spicy fragrant marinade, leave for 2-3 hours.
5. Arrange in containers, pre-sterilized and dried. Send for sterilization.
6. After 20 minutes, take it out, roll it up, turn it over, cover it with a warm blanket, additional sterilization of pickled zucchini will not hurt.

How to cook crispy marinated zucchini

Harvesting zucchini for the winter allows many families to significantly save the family budget. If you follow the technology, the pieces of zucchini will turn out delicious, crispy, fragrant. It is better to cork in a container with a volume of 0.5 liters.

Products:

• Zucchini - 5 kg.
• Greens, laurel, cloves, hot peppercorns.
• Leaves of horseradish, currant.
• Water - 3.5 liters.
• Salt - 6 tbsp. l.
• Sugar - 6 tbsp. l.
• Vinegar 9% - 300 gr.

Technology:

1. Prepare zucchini - wash, peel, remove seeds. Fruit cut into cubes.
2. Prepare marinade from water, salt, sugar. Rinse greens, currant leaves and horseradish. Peel the garlic, cut into large cloves.
3. Sterilize jars, put horseradish and currants, garlic cloves, spices and seasonings on the bottom.
4. Spread zucchini, pour hot marinade. Additional sterilization of containers - 10 minutes.

Recipes:

Let's talk today about harvesting for the future such a simple vegetable as zucchini. It grows quickly, gives a lot of fruits, is inexpensive, as they say, God himself ordered us to prepare more pickles from it for the winter.

Many housewives unfairly ignore pickled zucchini and do not see them as an independent dish. Personally, I like pickled zucchini even more than cucumbers. They are much softer and more flavorful. I even cook pickle on their basis in winter, it turns out much tastier than with cucumbers.

Their own taste is not pronounced and, in combination with other vegetables or fruits, zucchini acquire the taste of their neighbor. Therefore, they are used even in seaming various exotic compotes.

Let's start as usual with the simplest recipe, then we will complicate.

Zucchini marinated for the winter "Lick your fingers" in three-liter jars

• zucchini 1.5 kg,
• onion 2pcs,
• garlic 5 cloves,
• parsley several branches.

For marinade:

• 3 tablespoons of sugar
• 2 tablespoons of salt
• peppercorns 5-6pcs,
• dessert spoon of vinegar essence 78%.

This is the amount for a three-liter jar. You need to marinate zucchini without sterilization in two- and three-liter jars, it is a large volume that allows you to do without sterilization, as it cools slowly and actually the pasteurization process is obtained.

We take zucchini of the same size - small ones can be laid whole, large ones can be cut into circles.

1. We fill the jar, trying to put the vegetables more tightly. Garlic, pepper and parsley put on the bottom.
2. Pour boiling water over, cover with a lid and let stand for 15 minutes.
3. Drain the water into a separate saucepan, boil again and pour again. We wait 15 minutes and pour into a saucepan.
4. Bring to a boil again, add sugar, salt, vinegar essence, let it boil a little and pour the resulting marinade under the very lid.
5. We roll, turn over. Ready!

To speed up the process, I usually roll up three jars at once. I heat water in a five-liter saucepan.

Little trick from me! If you throw 3-4 tomatoes, then the taste will generally be magical!

Canned zucchini slices in liter jars with sterilization

This method is classic, exactly what is sold in stores. The recipe is for three liter jars.

• Zucchini 2 kg,
• Garlic 2 heads.
• Black peppercorns, 3 each.

• one and a half liters of water
• sugar 4 tablespoons,
• salt 2 tablespoons
• vinegar essence - a tablespoon.

Important! You will need a large pot for sterilization.

1. We cut off the ends of vegetables on both sides and cut them into circles, no more than a centimeter thick.
2. We put it in jars more tightly, cut the garlic into slices and put it on the bottom.
3. Prepare the marinade: mix everything, heat and let it boil for a couple of minutes.
4. Fill with boiling brine, cover them with lids.
5. We put the jars in a large pot, on a cotton towel, pour water into the pan up to the shoulders of the jars and put on fire.
6. After the water in the pan boils, we wait ten minutes - this is the sterilization time for liter jars.
7. We take out the cans from the water, roll them up, turn them over and under a fur coat.

You can add zest to this recipe. Put a dozen circles of carrots in each jar - it will be very tasty to crunch pickled carrots in winter.

Pickled zucchini "You'll lick your fingers" without sterilization in liter jars

I got this awesome recipe from a friend. For some time now, my children have gone away to study, and it became simply useless for me to make blanks in three-liter jars. Approximately three liter jars.

• zucchini, sliced ​​2kg
• garlic 9 cloves.

This recipe starts with the marinade. Pour a liter of water into a large wide saucepan, put 10 black peppercorns and 4 allspice, 4 tablespoons of table sugar and 2 tablespoons of salt. Pour in a dessert spoon of vinegar essence and bring to a boil.

In a boiling marinade, one bay leaf, lower the chopped zucchini, stir with a slotted spoon for even heating. After boiling, the crows do not count! After three minutes, quickly pull out and throw out the lavrushka, spread the mixture in sterile jars to the top, throw three cloves of garlic into each and roll up. Turn under coat.

Cheap, angry and fast!

Home preservation does not stop there - see more options for preparations for the winter:

Zucchini marinated for the winter with tomatoes and onions

Not a recipe, but a song! What is called - lick your fingers! For four liter jars.

• zucchini, cut into rings one and a half kilograms,
• small dense tomatoes 1 kg,
• onion, cut into large circles - 4 large onions.

We put in each jar on the bottom:

• half a bay leaf
• three peas of black pepper,
• two - fragrant,
• two cloves,
• three cloves of garlic
• a small piece of horseradish root.

We fill the jar with layers - onions, zucchini, tomatoes.

Pour boiling water over, cover with lids, let stand for 10 minutes.

Drain the water from the cans into a separate pan, boil and pour again.

After ten minutes, drain the water again and set it to heat. Add 6 tablespoons of table sugar and two table boats with a hill of salt. Let it boil a little and pour the jars with the marinade.

Add half a teaspoon of vinegar essence to each and roll up. We turn over and under a fur coat.

You'll never guess what I love most about this seam... First of all, after removing the lid, I drink the marinade. Right over the edge because there is no patience to even pour it into a mug!

Zucchini marinated in Bulgarian for the winter

For this traditional recipe you will need:

• zucchini, cut into large pieces, 1.5 kg,
• garlic 6 cloves,
• hot pepper quarter pod,
• dill umbrella.
• two leaves of blackcurrant,
• salt 2 tablespoons without top,
• sugar 3 tablespoons
• black peppercorns 5 pcs,
• bay leaf 1pc,
• vinegar essence dessert spoon.

We do it step by step:

1. Pour a liter of water into a large wide saucepan. Pour salt, sugar, bring to a boil.
2. We put garlic, pepper, dill, currant leaves, lavrushka on a slotted spoon and dip them in a boiling marinade for half a minute, after which we put them in a jar.
3. We fall asleep in the marinade vegetables so that the water covers them. Cook for 8-10 minutes.
4. We spread with a slotted spoon in a jar.
5. Boil the marinade again, pour in the vinegar and pour it to the top. We roll, turn over.

As a result, we get the same Bulgarian marinated zucchini, the taste of which has been familiar to us since Soviet times. A good appetizer at a friendly table and an addition to cutlets with potatoes.

Marinated zucchini with mustard or in mustard dressing - crispy like cucumbers

It turns out crispy and sweet and sour, very spicy and unusual. Recipe for a liter jar.

Thin zucchini, the length of a liter jar, cut into quarters lengthwise.

At the bottom put four cloves of garlic, two peas of allspice, four peas of black pepper and a bay leaf.

Fill the jar, placing the slices tightly vertically.

Marinade: Boil half a liter of water, half a tablespoon of salt, a tablespoon of mustard seeds, a tablespoon of powdered mustard, boil two tablespoons of sugar and pour in a teaspoon of vinegar essence.

Fill jar with hot marinade to the top. Put in a water bath in warm water and sterilize for twenty minutes after boiling. Take out and roll up.

Friends and family will pay tribute to such an unusual snack.

Indeed, according to this recipe, excellent marinated zucchini for the winter are obtained - as tasty and crispy as cucumbers. Even tastier than cucumbers.

Pickled zucchini like mushrooms for the winter - a delicious snack

The appearance of the dish prepared according to this recipe will resemble pickled mushroom legs, and spices and seasonings will give it a unique mushroom flavor. It is done quickly and simply, therefore it is a specialty in the kitchens of many housewives. There are many options for this recipe, but I chose the laziest for myself.

Here is my step by step recipe:

1. Cut a kilogram of zucchini into cubes with a side of about 2 cm or into small sticks.
2. Finely chop five cloves of garlic with a knife.
3. Finely chop a bunch of parsley.
4. Pour everything into a wide saucepan with a thick bottom and mix thoroughly, I do it right with my hands.
5. In a cup, mix half a glass of vegetable oil and 5 tablespoons of table vinegar. Add a tablespoon of salt and a tablespoon of sugar, mix thoroughly.
6. Pour in the resulting marinade and mix.
7. Place in a cool place for 3-4 hours, stirring occasionally.
8. When the zucchini give a fair amount of juice, you need to put them on a slow fire and simmer for 20 minutes, stirring, but without fanaticism.
9. Quickly decompose into sterile jars and roll up. Cool under a fur coat upside down.

A wonderful and unusual snack on cold winter evenings will remind us of summer, walks in the forest and the mushroom spirit of the forest.

How to pickle delicious zucchini for the winter at home: Secrets and Rules

Today we talked about pickling zucchini for the winter. This process, in my opinion, is not at all difficult, the main thing in it is to observe sterility. So the rules for today are:

1. Wash jars and lids cleanly and sterilize thoroughly.
2. After seaming, we turn the jars upside down and leave them in this position until they cool completely, after which we put them in the cellar or basement.
3. We use unripe, small zucchini. The smaller - the tastier, it is a priori. And the best thing is the little zucchini, they have painfully bright colors. It turns out not only tasty, but also very beautiful.
4. Wash and clean all vegetables. Clean the skin if it is rough and remove the seed chamber if necessary.
5. Small zucchini up to 10 cm long can be pickled whole, larger fruits can be cut across into circles, no more than 3 cm thick.
6. Before pickling, vegetables should be soaked in cold water for a couple of hours so that they are saturated with water and do not take liquid from the marinade.

Few people know that the pumpkin zucchini is not at all a relative, but this pumpkin itself is! One of its varieties, just bushy and with oblong fruits. He came to us from Northern Mexico. And they grew it in Europe at first exclusively in the Botanical Gardens, as a rare beautiful exotic.

Italians were the first to taste unripe zucchini. This product is essentially a godsend for those who want to lose weight, since it has only about 27 kcal of calories. This vegetable is easily digested, there are a lot of vitamins and minerals in it, and therefore it is used in children's and clinical nutrition.

There are hundreds of recipes in different cuisines of the world for cooking zucchini. This vegetable is fried, steamed, stuffed, baked. Both greens and ripe fruits are used. In Italy and France, they even bake zucchini flowers in batter.

Well, here, perhaps, is all you need to know about marinating zucchini. She shared secrets, impressions too. Good luck with your preparations, dear hostesses, and grateful connoisseurs of your delights at the dinner table!