Quick and delicious winter zucchini recipes that will delight


. Unlike it, zucchini has a more delicate taste, it can even be added to salads raw and not peeled. Many hostesses already know quick and tasty recipes from zucchini, which make it possible to prepare this amazing vegetable for the winter. You can pickle, salt, make salads and even caviar from them.

Quick and delicious winter zucchini recipe

You can harvest these beautiful vegetables very quickly. You don’t even have to sterilize all the cans. As a result, it turns out incredibly tasty and colorful, besides, it’s quite inexpensive, which is also important. Jars with such blanks will be in demand not only on holidays, but also on ordinary days. After all, you really want in the winter just vegetables that are sorely lacking during this period.

Cooking:

  • 0.6 kg zucchini;
  • 35 gr garlic
  • 15 gr hot pepper;
  • 12 gr. dill;
  • 12 gr. celery;
  • 12 gr. parsnip;
  • 12 gr. parsley;
  • 6 gr. horseradish;
  • 12 gr. cherry and currant leaves;
  • 6 gr. pepper;
  • 1.2 l of water;
  • 45 gr. salts;
  • 15 gr vinegar essence.

Cooking:

  1. Rinse vegetables, cut into small slices and put in jars.
  2. Put greens, chopped peppers, spices and leaves there.
  3. Fill the container with boiling water and let stand 10 minutes.
  4. Then the water needs to be poured into a pan, pour salt and boil.
  5. Only then add vinegar essence and pour the marinade into the jars.

Roll up immediately, turn over and cover with something warm.

Canned zucchini en winter

Pickled Zucchini: A Simple Recipe

There are many recipes to pickle zucchini. One of the most successful and original can be called this one. Here these vegetables are harvested with carrots.. Due to this, they look more colorful, and the taste acquires a special, not quite ordinary.

Products:

  • 0.7 kg zucchini;
  • 0.2 kg of carrots;
  • 25 gr salts;
  • 35 gr Sahara;
  • 7 gr. allspice;
  • 4 gr. cloves;
  • 2 gr. bay leaf;
  • 12 gr. parsley;
  • 25 ml of vinegar;
  • 0.25 liters of water.

Cooking:

  1. Zucchini need to be washed, cut the stem.
  2. Rinse, be sure to peel the carrots.
  3. Cut zucchini into thin rings.
  4. Chop the carrots in strips.
  5. Put greens, peppers and cloves in a jar.
  6. Transfer there and chopped vegetables.
  7. In a deep saucepan, cook the marinade. Add sugar to the water, add salt, bring the liquid to a boil and then pour vinegar.
  8. Pour the marinade into a jar already filled with vegetables at this point.
  9. Cover the container with a lid and sterilize for 15 minutes.
  10. After that roll up, turn over and wrap up.

Korean style zucchini quick recipe

Zucchini, like many other vegetables, can be prepared in accordance with the traditions of Korean cuisine. They acquire amazing sharpness, become piquant and fragrant. At the same time, they remain tender.

Products:

  • 0.7 kg zucchini;
  • 0.25 kg of carrots;
  • 10 gr. chili peppers;
  • 25 gr garlic
  • 12 gr. pepper;
  • 12 gr. dill;
  • 12 gr. salts;
  • 75 ml of oil;
  • 15 ml of vinegar.

Cooking:

  1. Wash the zucchini, separate from the stem, cut into circles.
  2. Each thin circle is cut into 4 parts.
  3. Put chopped fruits in a pot of boiling water, blanch them exactly 5 minutes.
  4. Then put them in a colander and transfer them to a bowl.
  5. Chopped peeled garlic.
  6. Grind peeled carrots on a special grater.
  7. Put prepared foods in a bowl with vegetables and mix.
  8. Finely chop the chilli and put in the same bowl.
  9. Wash greens and chop finely, add to other products.
  10. Add there the remaining spices, salt and pour sugar.
  11. Pour in oil and vinegar, mix.

Arrange in banks, cover with lids and put in storage in the refrigerator.

Zucchini salad with mayonnaise for the winter

This appetizer has a special taste. It is incomparable with any other blanks. Jars with such a salad very quickly end. If you want to keep them until the winter, then it is better to hide away. It’s very tasty, that it’s difficult even to keep.

Products:

  • 1.3 kg of zucchini;
  • 260 gr mayonnaise;
  • 0.6 kg of carrots;
  • 0.6 kg of salad onions;
  • 260 ml of oil;
  • 12 gr. pepper;
  • 250 ml of vinegar;
  • 7 gr. salts;
  • 4 gr. Sahara.

Cooking:

  1. Zucchini must be cut into thin strips.
  2. Peel and grind carrots.
  3. Chopped peeled onions with plates.
  4. Mix all the vegetables and salt, add pepper.
  5. Then pour in the vinegar, add sugar, add butter and mayonnaise.
  6. Stir all products and put in jars, cover them with lids.
  7. Sterilize all containers for at least 40 minutes.

Quickly roll up, wrap, and after cooling, rearrange in the cellar.

Zucchini and zucchini salad: a step by step recipe

Despite the fact that these two vegetables belong to the pumpkin family, their taste is very different. The assortment of them turns out to be unusual, all vegetables are pleasantly crunchy, have a rich spicy aroma.

Products:

  • 1.8 kg of zucchini;
  • 1.8 kg of squash;
  • 45 gr. parsley;
  • 45 gr. dill umbrellas;
  • 8 gr. bay leaf;
  • 12 gr. peppercorns;
  • 0.4 l of water;
  • 45 gr. salts;
  • 170 gr Sahara.

Cooking:

  1. Rinse all vegetable fruits, cut the stalks, cut into circles a centimeter thick.
  2. Chop dill finely.
  3. Also chop and parsley.
  4. Boil the water in the pan, add sugar and salt there, add bay leaf and pepper, cook the marinade for 5 minutes.
  5. Mix vegetables with herbs and pour cooked marinade.
  6. Insist 30 minutes, stirring vegetables from time to time.
  7. Put all products in jars.
  8. Fill them with marinade and cover with lids.
  9. Sterilize for 20 minutes, then roll up.
  10. Be sure to flip, wrap.

After a day, put in the cellar.

Adjika from zucchini for the winter

In the process of cooking adjika, it is customary to use tomatoes, peppers and apples. But not less piquant, spicy this appetizer will turn out if zucchini turns out to be its main component. Few people can even guess what the original appetizer is actually made of.

Products:

  • 2.8 kg of zucchini;
  • 220 ml of oil;
  • 120 gr. tomato paste;
  • 55 gr. salts;
  • 35 gr pepper;
  • 75 ml of vinegar;
  • 0.2 l of water;
  • 220 gr garlic
  • 45 gr. greens.

Cooking:

  1. Rinse the zucchini and immediately grind it in a meat grinder, insist for 2 hours.
  2. Then put in a bowl and mix with butter and tomato paste.
  3. Add pepper and salt.
  4. Stew vegetables for at least an hour and a half.
  5. Mix vinegar with water, pour into the vegetable mass.
  6. Chop the garlic and herbs, add to the composition.
  7. Simmer literally 10 minutes.

Immediately put adjika on the banks, roll up.

Zucchini like mushrooms for the winter

For many, zucchini is an unknown fruit. People do not even realize that this is a type of zucchini growing in the beds. From these vegetables, you can cook a lot of dishes. They are tasty not only in pickled, salty, but also in a sweet form. They make excellent jam. Those who are lucky enough to try it, will want to feast on it as often as possible. The blanks are quite simple, they do not have unusual products. Only sterilization can cause complexity, but not every formulation implies it.



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