Zucchini salad for the winter without sterilization – step by step recipes with photos

The content of the article

• Lick your fingers without sterilization
• Zucchini salad for the winter with mayonnaise
• Recipe with cabbage without sterilization
• Korean winter salad
• “Mother-in-law’s tongue” with zucchini
• Winter salad with zucchini and carrots
• With tomatoes and onions

Autumn cooking is a good way to diversify your daily diet in the coming months. Zucchini is one of the most popular vegetables for seaming in jars; they make tasty salads without sterilization. A simplified cooking process takes less time than traditional canning.

Lick your fingers without sterilization

• Time: 1.5 hours.
• Calorie content: 69 kcal per 100 g.
• Purpose: winter salad.
• Cuisine: Russian.
• Difficulty: medium.

As a harvesting product, zucchini is convenient for its versatility – they combine well with other vegetables, allowing you to create many different salads for the winter. This recipe uses tomatoes and traditional spices for canning, so the taste of the dish will be very intense.

Ingredients:

• zucchini – 3 kg;
• tomatoes – 1 kg;
• dill – 1 bunch;
• garlic – 3 heads;
• sunflower oil – 250 ml;
• table vinegar – 100 ml;
• bay leaf – 4 pcs.;
• cloves – 4 buds;
• black pepper peas – 6 pcs.;
• ground red pepper – 1/2 tbsp. l .;
• sugar – 100 g;
• salt – 2 tbsp. l.

Cooking method:

1. Peel vegetables, remove the stalks, remove peel and seeds from the zucchini (if the fruits are young – not necessary). Garlic divided into slices.
2. For the marinade, pour 2 liters of water into the pan, put on fire, add sugar, spices, salt. When the liquid begins to boil, add vinegar and sunflower oil. Keep on fire for another 2 minutes.
3. Zucchini and tomatoes, cut into circles one and a half centimeters thick, put in a pan, add a few sprigs of herbs, bay leaf, other spices. Pour with hot marinade, simmer for 20 minutes.
4. Although salads are not sterilized in the recipes given, the cans and lids for them must necessarily undergo heat treatment. This can be done with a microwave. Banks are washed, put (for large sizes – put on one side) on a rotating pan, half a glass of water is poured into each, turn on the power of 800 watts and set a timer for 5 minutes. Lids must be washed and lowered for 2 minutes in boiling water..
5. Hot billet laid out in banks. Then they are rolled up with lids and turned over until completely cooled. After this, the salad from zucchini for the winter without sterilization should be removed in a cold place where it can be stored for up to six months (but it is better to use it for 4 months after preparation).

Zucchini salad for the winter with mayonnaise

• Time: 1.5 hours.
• Calorie content: 55 kcal per 100 g.
• Purpose: winter harvesting.
• Cuisine: Russian
• Difficulty: medium.

Zucchini for the winter without sterilization can be prepared with mayonnaise. So that the salad does not turn out to be very oily, the amount of vegetable oil in the recipe is reduced. Thanks to a small amount of chili pepper, the taste of the dish becomes spicy, but not very spicy.

Ingredients:

• zucchini – 3 kg;
• onions – 400 g;
• carrots – 400 g;
• chili pepper – 1/2 pod;
• mayonnaise – 200 g;
• sunflower oil – 100 ml;
• vinegar – 150 g;
• black pepper – 1/2 tsp;
• sugar – 150 g;
• salt – 2 tbsp. l.

Cooking method:

1. Vegetables are washed and peeled. Zucchini is cut into cubes, carrots are rubbed, onions are cut into rings. All put in a pan, mixed.
2. Oil, mayonnaise, salt, sugar and chopped chili are added to the vegetable mixture. All is poured 2 liters of water, put on fire, brought to a boil, stewed for 30 minutes.
3. The cans are sterilized, the finished salad is laid out, rolled up with lids.

Recipe with cabbage without sterilization

• Time: 1.5 hours (excluding pickling).
• Calorie content: 71 kcal per 100 g.
• Purpose: winter salad.
• Cuisine: Russian.
• Difficulty: medium.

Salads for the winter from zucchini and cabbage according to the recipe require that the ingredients marinate for several hours. It is convenient to make such a dish in the evening in order to stew vegetables in the morning and put everything in jars without sterilization. The taste of this workpiece retains only 3-4 months, so it does not need to be removed far for storage.

Ingredients:

• zucchini – 1.5 kg;
• cabbage – 1.5 kg;
• carrots – 500 g;
• onions – 500 g;
• vegetable oil – 200 ml;
• vinegar – 150 ml;
• seasoning for canning – 15 g;
• sugar – 200 g;
• salt – 2 tbsp. l.

Cooking method:

1. Wash vegetables, peel them. Zucchini cut into cubes, onions – rings, carrots – julienne, chop cabbage finely. Mix everything, put sugar, seasonings, salt. Pour vinegar and vegetable oil.
2. Lightly rinse the mixture with your hands so that the vegetables produce juice. Leave for 5-6 hours, so that all ingredients are well marinated.
3. Vegetable salad is poured with 2 liters of water, put on a slow fire. After boiling, simmer for 30 minutes..
4. Sterilize the jars, spread out the salad, roll up the lids and send to a cool place.

Korean winter salad

• Time: 1.5 hours (excluding pickling).
• Calorie content: 61 kcal per 100 g.
• Purpose: winter harvesting.
• Cuisine: Russian.
• Difficulty: medium.

Harvesting zucchini for the winter without sterilization can be carried out according to the Korean type. In this case, the correct cutting of vegetables and their pickling is important. Of the seasonings in the recipe, only curry is used, but lovers of pungent tastes can add special sets of spices for carrots in Korean to the dish.

Ingredients:

• zucchini – 3 kg;
• bell pepper – 1 kg;
• carrots – 1 kg;
• garlic – 2 heads;
• vegetable oil – 200 ml;
• curry – 1 tbsp. l .;
• vinegar – 200 ml.
• sugar – 100 g;
• salt – 4 tbsp. l.

Cooking method:

1. Vegetables are thoroughly washed. cleaned. Zucchini and pepper remove seeds. Grate carrots on a special grater for Korean salads. Do the same with zucchini. Sweet peppers are cut with a knife into a long straw. Garlic is crushed by a press.
2. The chopped vegetables are mixed, half the salt, spices are poured, left in the refrigerator overnight.
3. 2 liters of water are heated. The remaining salt and sugar are added there. After boiling, carefully pour the vegetable oil and vinegar, remove from the stove.
4. The resulting marinade is added to the vegetable mixture, mixed, stewed for 20 minutes over low heat.
5. The prepared Korean salad from zucchini is laid out in jars (they must undergo sterilization) and rolled up with lids. After cooling, move to a cool place.

“Mother-in-law’s tongue” with zucchini

• Time: 1.5 hours.
• Calorie content: 71 kcal per 100 g.
• Purpose: winter harvesting.
• Cuisine: Russian.
• Difficulty: medium.

The name already shows that this salad has a very pungent taste. It is attached to a large amount of chili and garlic. Another original characteristic of the recipe is the use of tomato juice, which during heat treatment thickens and becomes like ketchup.

Ingredients:

• zucchini – 3 kg;
• carrots – 500 g;
• chili pepper – 3 pcs.;
• garlic – 5 heads;
• parsley – 1 bunch;
• vegetable oil – 200 ml;
• tomato juice – 500 ml;
• vinegar – 100 g;
• sugar – 200 g;
• salt – 2 tbsp. l.

Way cooking:

1. Grate the carrots with a grater. Peel the zucchini, cut into cubes.
2. Heat oil in a pan. Pass the carrots for 4 minutes.
3. Seeds are removed from pepper, it, together with garlic, is scrolled in a meat grinder.
4. To fried carrots add tomato juice, sugar and salt, chopped zucchini. Pour 1.5 l of water into this mixture, bring to a boil. Stew for half an hour (stir occasionally!). Then put scrolled peppers with garlic and finely chopped parsley. After 10 minutes, remove from heat.
5. Banks should be sterilized, put the finished salad in them, let cool.

Winter salad with zucchini and carrots

• Time: 1.5 hours.
• Calorie content: 67 kcal per 100 g.
• Purpose: winter harvesting.
• Cuisine: Russian.
• Difficulty: medium.

A salad with zucchini and carrots for the winter will be tastier if you add onions to the ingredients. For this dish, a separate preparation of marinade is used (as for pickles). In this case, the vegetables retain their taste and shape better, making the harvest very appetizing.

Ingredients:

• zucchini – 3 kg;
• onions – 1 kg;
• carrots – 1 kg;
• vegetable oil – 300 ml;
• vinegar – 150 ml;
• bay leaf – 3 pcs.;
• allspice peas – 10 pcs.;
• sugar – 60 g;
• salt – 2 tbsp. l.

Cooking method:

1. Vegetables are washed, peeled, zucchini cut into cubes, onions – rings, carrots – in small strips or rubbed. All put in a stewpan.
2. For the marinade, 2.5 liters of water are heated, in which salt, sugar, seasonings are added. It is necessary to wait for boiling, add vinegar and after 2 minutes remove from the stove.
3. Hot fill is added to the chopped vegetables. Pour oil into it and simmer for 20 minutes over minimal heat.
4. The prepared salad of zucchini and carrots for the winter is laid out in jars (do not forget about sterilization), rolled up with lids, allowed to cool and transferred to a cool place.

With tomatoes and onions

• Time: 1.5 hours.
• Calorie content: 65 kcal per 100 g.
• Purpose: winter salad.
• Cuisine: Russian.
• Difficulty: medium.

This recipe uses different heat-treatment times for vegetables. Sweet pepper is stewed half as much as zucchini. In this case, it preserves its vitamins better, so harvesting for the winter will be not only tasty, but also healthy.

Ingredients:

• zucchini – 2 kg;
• bell pepper – 1 kg;
• onions – 700 g;

• tomato paste or sauce – 200 g;
• vegetable oil – 200 ml;
• vinegar – 50 ml;
• sugar – 100 g;
• salt – 2 tbsp. l.

Cooking method:

1. Vegetables are washed, peeled. Zucchini and bell peppers are cut into small cubes, onions – rings.
2. Pour 2 liters of water into a saucepan, add sugar, tomato paste, salt and vegetable oil, then bring to a boil. Put chopped zucchini and onions. Stir, put on a slow fire, after 15 minutes put sweet pepper, stew the same amount. Before removing the workpiece from the fire, vinegar is poured into the pan, everything is mixed.
3. Ready winter salad is laid out on sterilized jars, rolled up with lids and left to cool. Then sent to be stored in a cool place.