The content of the article
- Canning zucchini without sterilization
- Korean zucchini preservation
- Fried zucchini for the winter
- Adjika from zucchini for the winter
- Mushroom Flavored Zucchini Recipe
- Winter marinated zucchini recipe
- Zucchini snack
- Zucchini in tomato for the winter
- Zucchini salad
Every summer, summer residents collect a large number of fresh vegetables, fruits, whose vitamins you want to keep until winter. We preserve zucchini to preserve all the beneficial substances together with a wonderful taste. Presents recipes for preserving zucchini with a detailed description of the process..
Canning zucchini without sterilization
It is known that canning zucchini for the winter is a simple process of preserving the taste of vegetables for a long time, without sacrificing quality, useful substances. Canned zucchini for the winter will be a delicious addition to the homemade winter menu, diversify food during fasting, and become a crispy side dish for any meat. It is necessary to take:
- zucchini – one and a half kg;
- salt – 3-4 tbsp. l .;
- parsley to taste;
- garlic – a few cloves;
- vinegar – 7 tbsp. l .;
- sugar – 4 tbsp. l .;
- pepper plus lavrushka.
We begin to prepare canned delicious zucchini for the winter:
- Prepare the vegetables. To do this, they must be thoroughly washed, chopped. For convenience, you should get circles 1 cm wide each.
- Pour vegetables with water, leave them for several hours – ideally overnight.
- Put parsley, pepper, bay leaf, garlic on the bottom of the jar.
- Lay sliced slices in layers. Put them as tight as possible..
- Pour boiled water. Wait half an hour.
- Pour water from the can into the pan. After that add salt, sugar. After boiling water, pour vinegar.
- After preparing the brine, pour it back to the zucchini.
- Roll up the lid. Then turn the jar over, leave to cool.
Korean zucchini preservation
A savory snack of canned zucchini for the winter will be an alternative for many salads purchased: firstly, it is tastier at times, and secondly, cheaper. For cooking, you need to stock up on the following products:
- zucchini – 3 kg;
- garlic – 4 heads;
- onion – a pound;
- vinegar – 5 tbsp. l .;
- carrot – a pound;
- bell pepper – 6 pcs.;
- sunflower oil – 1 tbsp. l .;
- salt and sugar – about 200 g;
- herbs and spices to taste.
Recipe:
- Wash, peel, grate carrots.
- Wash the zucchini, then grate.
- Pepper, chopped onion. Should get a thin straw.
- Crush garlic.
- Chop greens.
- Make a marinade: mix oil, vinegar, salt, spices and sugar.
- Stir all the vegetables, pour the marinade.
- Put to insist in the refrigerator for four to five hours.
- Transfer to banks, then roll up.
Fried zucchini for the winter
Preserving zucchini for the winter is not the only boring recipe that you cannot surprise anyone. There are a lot of ways to make blanks, you can add something from each recipe, and then the final dish will acquire a unique taste. Do not be afraid to experiment. From one such experiment, a recipe for fried oblong pumpkins was born. For him we need:
- squash – 1 kg;
- garlic – one head;
- salt;
- oil – 200 ml .;
- parsley and dill – 7-8 branches;
- vinegar – 3 tbsp. l.
Cooking process:
- Wash, cut vegetables. A curious fact: if you want your dish to look more interesting, you can take zucchini, the skin of which differs in color.
- Salt the rounds, mix, let them brew for about fifteen minutes.
- Heat the pan, pour oil there. Fry the plant until golden brown on both sides. Zucchini love to absorb liquids, so you need to make sure that the oil on the dishes was just right. If necessary, add more vegetable oil.
- Grind greens and garlic.
- It is necessary to boil the oil and cool it.
- Banks must be sterilized. To do this, you can rinse them thoroughly using soda, and then heat them in the oven.
- Put greens at the bottom of the cans and pour in chilled oil.
- Spread layers of zucchini, alternating them with garlic.
- When everything is full, pour vinegar and begin to sterilize.
- To do this, you need to put a jar of the future dish in a saucepan, add two-thirds of the water and put on fire. As it begins to boil, reduce power to a minimum and cook for half an hour.
- Roll up the cans and let the zucchini cool.
Adjika from zucchini for the winter
The famous zucchini canned adjika is an excellent dish for all lovers of savory snacks. The following ingredients should be taken:
- zucchini – 3 kg;
- tomatoes – 2 kg;
- sweet pepper – a pound;
- carrot – a pound;
- garlic – 6 heads;
- ground pepper, sugar, salt and vegetable oil.
Step-by-step instruction:
- Chop the tomatoes. You can use a meat grinder for this..
- Zucchini first peel, send on the road after the tomatoes.
- Peppers and carrots will follow them..
- Chop the garlic and add.
- Put spices and mix thoroughly all vegetables together.
- Put on not the biggest fire. About 40-50 minutes to cook a dish.
- Transfer to banks. Then turn them upside down and, wrapped in a blanket, put to cool.
Mushroom Flavored Zucchini Recipe
Many people prefer to enjoy pickled mushrooms, but if there is no forest nearby where you can pick up a basket of honey mushrooms, then it will not be difficult to make canned zucchini for the winter, like mushrooms. To prepare, you need to take:
- zucchini – one and a half kilos;
- dill – 1-2 bunches;
- salt – 1 tbsp. l .;
- sugar – 2 tbsp. l .;
- garlic – 6-7 cloves;
- pepper;
- butter;
- vinegar.
Cooking:
- Peel vegetables. Dice coarsely.
- Then chop dill.
- Garlic – through a special crush or chop as finely as possible.
- Stir vegetables with herbs, spices and butter. Leave for three to four hours.
- Zucchini put in banks. Pour warm water into the container, put cans there.
- After boiling, cook for another 5 minutes. It is important that water does not enter the cans.
- Roll up banks, turning over, leave for a day. It’s best to wrap it in a thick cloth or blanket. Then you can put them in the basement or pantry.
A good alternative to pickled cucumbers would be canned zucchini. How to make salting and spinning cans, where it is better to use tomato sauce and how to cook stew for preservation, will tell experienced housewives? It’s easy to close the cans, but the cooking has its own secrets, and the presenters will tell about them in the videos below.
Can you provide tips on the best way to can zucchini for the winter? I’m curious about the process, including any specific ingredients, recipes, or storage recommendations. Thank you!