Zucchini has a neutral taste, contains many useful substances, and contains pectin, which allows canned food from them to be stored well. All this makes these vegetables in demand for creating various preparations. The easiest way is to pickle them, but not everyone likes the flavor that vinegar or citric acid gives to vegetables. Salted zucchini has a much milder taste, which can also be stored for the winter, including sealing them in jars.
Zucchini snacks for the winter “Mother-in-law’s tongue”
It is a popular snack because it has a good, balanced flavor. The appetizer got its name for its spiciness; it contains hot fresh pepper and garlic.
Ingredients (per 1.5 l):
- zucchini - 1 kg
- tomatoes - 1 kg
- bell pepper - 2 pcs.
- hot chili pepper - 1 pc.
- garlic - 4 cloves
- sugar - 100 gr.
- salt - 1 tbsp. no slide
- vinegar 9% – 70 ml
- refined vegetable oil - 70 ml
Zucchini for the winter - preparing “Mother-in-law’s tongue”:
1. All vegetables need to be washed, seeds removed from peppers, and garlic peeled. To prepare the sauce, you need to grind tomatoes, sweet and bitter peppers, and garlic through a meat grinder or in a blender. Pour the resulting liquid mixture into the pan in which the appetizer will be cooked.
2.Add flavourless vegetable oil, sugar and salt to the vegetable sauce, stir. Place the sauce on the fire, bring it to a boil and reduce the heat. Cook on low heat for 10 minutes.
3.While the sauce is cooking, chop the zucchini. They are cut into long strips. After 10 minutes of cooking the tomatoes and peppers, add chopped zucchini, stir and cook for another 30 minutes, stirring occasionally.
If the zucchini is old, they need to be peeled and seeds removed. In this case, it is necessary to weigh it in its purified form.
4. While the snack is cooking, you need to wash and sterilize the jars and lids. At the end of preparing “Mother-in-law’s tongue,” pour vinegar into the pan, let the mixture boil and immediately put it into jars. Pour the sauce all the way to the top of the jar. Immediately roll up the lids of the preserves.
5. Turn the workpiece over, wrap it in a blanket and leave until it cools completely. At this point, delicious spicy-sweet zucchini is ready for the winter, enjoy.
Crispy zucchini for the winter in marinade
This is a simple pickled zucchini recipe. For aroma you will need various herbs, garlic, bay leaves. These zucchini cook quickly; you don't need to leave them to let out their juices. Raw zucchini is placed in a jar, filled with marinade and sterilized. That's all. The cutting method can be any: into circles, long bars, or sectors. In general, cut as convenient.
Ingredients (per 1 liter jar):
- young zucchini - 2.5 kg
- dill umbrellas - 1 pc.
- parsley - 3 sprigs
- horseradish leaves - 1 pc.
- black currant leaves - 1-2 pcs.
- bay leaf - 1 pc.
- garlic - 1 clove
- allspice peas - 3-4 pcs.
For the marinade (4 liters):
- water - 2 liters
- vinegar 9% – 140 ml
- sugar - 125 gr.
- salt - 100 gr.
Zucchini for the winter in sweet and sour marinade:
1. Wash the zucchini and trim the edges. If you want the zucchini to be cut into long strips, then trim the zucchini so that it is the length of a liter jar (to the hanger). Choose zucchini that is young and tender, with thin skin and unripe seeds.
2.Cut each zucchini into 8 pieces. That is, first in half, then cut each half in half and each piece in half again. All greens must be washed well. Wash the jars with soda. Do not use dishwashing detergent; it is difficult to wash off and leaves a chemical film on the dishes. There is no need to sterilize jars separately.
3. At the bottom of each jar, place a bay leaf, 3-4 allspice peas, 1 clove of garlic, cut into slices, dill umbrellas and parsley sprigs, horseradish and currant leaves. Place zucchini sticks in jars. Do not place too tightly so that the zucchini is well soaked in the marinade.
4. Prepare the marinade. Pour water into a saucepan, add salt, sugar, and bring to a boil. After the water boils, pour in the vinegar and immediately pour the boiling marinade into the jars to the top.
To prevent jars from bursting, fill the jars halfway first, and then top up to the very top.
5.Place the zucchini to sterilize. Place a cloth on the bottom of the pan, place the jars and fill them with hot (but not boiling) water up to their hangers. Cover (but do not roll up) the jars with sterilized lids to prevent water from the pan from getting into the zucchini. After the water boils, keep the zucchini in it for another 10 minutes. Then you need to roll up the lids and turn the jars over.
6.Now the marinated zucchini is ready, very crispy and aromatic. In winter, such a snack will greatly please.
General rules and nuances
For preparations, use coarse rock salt that does not contain iodine additives . In order to acquire the properties necessary for winter storage during salting, zucchini must “ferment,” that is, undergo lactic acid fermentation. Such preparations are stored without capping, since living microorganisms remain in them even after the process is terminated. You can salt zucchini without fermentation, but in this case vinegar or edible citric acid is added to the preparation, that is, a marinade is actually prepared.
These rules are considered general for preparing most salted vegetables, but working with zucchini also has its own characteristics :
- The choice of fruits suitable for pickling is quite simple. Zucchini is best suited in the stage of “milk ripeness” - no more than 15 cm long, with small, not yet ripened seeds and soft skin;
- The young fruits of this plant have practically no taste of their own, but perfectly absorb the aroma and taste of the seasonings used for pickling. This gives the housewife the opportunity to fully express her imagination and prepare products with varied and completely individual qualities;
- zucchini is cut lengthwise (into wedges) or crosswise (in circles). Modern varieties of spherical shape (“Boatswain”, “Ball”, etc.), as well as close “relatives” of zucchini - squash, are also suitable for preparations. They are salted in cut pieces, and the smallest specimens are salted whole;
- During fermentation, the fruits must be kept under pressure. Therefore, it is better to salt the zucchini in a wide container (pan or bucket), and then transfer it to storage in containers that are more convenient to place in the refrigerator. There are also recommendations on how to pickle zucchini for the winter in a jar right away. Such recipes are used in cases where they want to save time and do without unnecessary work;
- The standards for adding salt when harvesting zucchini are not as strict as when pickling cucumbers. The “strength” of the brine, that is, its concentration can be changed depending on further plans for storing the finished product.
Recipe for winter zucchini, like milk mushrooms
If you marinate the zucchini using the method described below, they will taste like pickled milk mushrooms. This recipe calls for fresh dill and parsley. There is no need to make a separate marinade with water; the zucchini seals in its own juice.
Zucchini should be taken of hard varieties. Do not take yellow and soft zucchini, they will not hold their shape and will not turn out crispy. It is better to take young vegetables. If you only have overripe ones, you will need to peel them and cut out the seeds.
Ingredients (for 1.8 l):
- zucchini - 1.5 kg (net weight)
- dill and parsley - a large bunch
- salt - 1 tbsp.
- sugar - 2 tbsp.
- garlic - 1 medium head
- dill umbrellas - 1-2 pcs. for each jar
- cloves - 2 pcs. per 0.5 l jar
- allspice peas - 3-4 pcs. per 0.5 l jar
- ground black pepper - 1 tsp.
- odorless vegetable oil - 150 ml
- apple cider vinegar 6% – 150 ml
How to cook zucchini for the winter, like milk mushrooms:
1. Rinse the zucchini well, trim off both edges and cut into sectors (into quarter circles). Wash the greens very well, chop finely and add to the zucchini.
2. Squeeze the garlic through a press or grate it on a fine grater and also add it to the zucchini.
Do not use more than the specified amount of garlic because it will soften the zucchini.
3.Pour sugar, salt, ground black pepper (add pepper to taste) into a bowl with the vegetables, add apple cider vinegar and vegetable oil. Mix everything well until smooth. Leave the zucchini to marinate for 3-6 hours. The main thing is that the zucchini releases enough juice. The marinating time will depend on the type of zucchini. Stir occasionally, then the juice will come out better.
4. Wash the jars with soda solution and boil the lids. Place 2 cloves, 3 allspice peas and 1-2 dill umbrellas at the bottom of the jar. Fill the jars with zucchini up to the top. Pour the juice remaining in the bowl into jars as well. Cover the jars with lids, but do not screw them on.
5. All that remains is to sterilize the squash mushrooms and roll them up. You need to sterilize in the usual way: lay a towel on the bottom of the pan, place the jars and fill them with warm water, without adding 2 cm to the lid. Bring the water in the pan to a boil and keep the jars in boiling water for 10 minutes (0.5 l). Sterilize liter jars for 15 minutes, 1.5 liter jars for 20 minutes.
During sterilization, the zucchini will still release juice, so there will be more of it. Don't worry if the juice doesn't cover the zucchini at the jarring stage.
6.Remove the zucchini from the boiling water and seal the jars with lids. Turn over and let the preserves cool. The result is very aromatic and piquant pickled zucchini in its own juice, similar to milk mushrooms. Cloves are a must in this recipe; they give the desired aroma.
Making zucchini jam with pineapple flavor
In the previous recipe, the zucchini turned out to taste like mushrooms, in this recipe they turn into pineapples! And this is possible because when cooked in sweet syrup, the zucchini is imbued with a new taste. This jam can be eaten with tea, the syrup can be used to soak cake layers, and this jam can also be used in baking. And no one will guess that this is not a pineapple, but a banal zucchini.
The jam is cooked, like most jams, in three stages. This is done so that the zucchini has time to soak in the pineapple syrup and does not fall apart during long cooking.
Ingredients (per 1.5 l):
- zucchini - 1200-1300 gr.
- sugar - 400 gr.
- pineapple juice – 400 ml
- lemon - 1 pc.
How to make zucchini jam:
1. Zucchini is not used completely for jam, but only the dense part. First, wash them and peel the skin. Next, cut in half and remove the seeds with a spoon. It would be strange if there was a zucchini seed or peel in a pineapple, wouldn’t it? Weigh the zucchini after peeling. This amount of ingredients requires 1.2 kg of already peeled vegetables.
2.Cut the zucchini into cubes of about 1 cm and pour into the pan in which you will cook the jam. Mix zucchini with sugar. The lemon needs to be washed very well, preferably with a brush, to remove all chemicals from the peel. Cut the lemon into half circles (along with the peel) and add to the zucchini. Pour pineapple juice into the total mass, stir and you can put the jam on the fire to cook.
3. Bring the jam to a boil over high heat, then reduce the heat and cook for exactly 5 minutes. Don't forget to stir the mixture so that nothing burns. Remove the pan from the stove and remove the lemon so that there is no bitterness in the jam. Let the zucchini cool completely.
If you wish, you can not use a whole lemon, but squeeze the juice out of it. Just be careful not to let the seeds get into the jam.
4. Set the jam on to cook a second time. Bring to a boil again and cook for 5 minutes. After this cooking, the zucchini becomes yellowish in color, they are saturated with pineapple juice. After the second cooking, leave the jam again until it cools completely at room temperature.
Before the third cooking, sterilize the jars and lids.
5. It remains to cook the jam for the third (last) time. But now, after the syrup boils, cook the zucchini for 10 minutes and immediately place it hot in sterilized jars and roll it up. Turn the jam over and wrap it “under a fur coat”, let it cool completely. Believe me, this zucchini jam will be a pleasant discovery for you.
Marinated zucchini for the winter “Colorful” with honey
This is no ordinary recipe. The jar will contain several colors of different vegetables. In addition, the zucchini is laid out in the form of rolls, which looks great. This appetizer can be safely placed on a festive table; all guests will be delighted. Instead of sugar, honey is added to the marinade, which gives the zucchini a piquant taste.
Ingredients (per 1 liter jar):
- zucchini and zucchini
- carrot
- bell pepper yellow and red
- parsley - 4 sprigs
- mustard seeds - 1 tsp.
- garlic - 2 cloves
- allspice peas - 4 pcs.
- black peppercorns - 4 pcs.
- vinegar 9% - 50 ml
Take as many vegetables as will fit in the jar.
For the marinade:
- water - 1 l
- salt - 1.5 tbsp.
- honey - 2 tbsp.
Cooking method:
1. Peel the carrots. Cut some of the carrots into circles (you can use a curly knife), cut some into thin and long strips (you can use a Korean carrot grater). Remove the seeds from the bell pepper and cut it into strips. Peel the garlic.
2. Zucchini and zucchini are cut in two ways. Cut some of the vegetables into circles, 1-1.5 cm thick. Cut the second part into thin slices. The best way to do this is to use a vegetable peeler.
3. Wash the jars well with baking soda, rinse thoroughly with warm running water. At the bottom of a liter jar, place 4 peas of black and allspice, a teaspoon of mustard seeds, 4 sprigs of parsley, 2 cloves of garlic, a couple of pinches of julienned carrots. Place a few slices of zucchini on top of it all. If the circles are large, you can cut them in half. Place carrot circles between the zucchini.
4.Next you need to take a zucchini slice, put a piece of pepper in it and roll it up. Place these rolls in several layers in a jar. Place zucchini slices and carrots in slices and strips on top again. The topmost layer is carrot sticks. Fill all prepared jars in this way.
5. Cook the marinade. For 1 liter of water, add one and a half tablespoons of salt and two tablespoons of honey. Stir, bring to a boil and simmer for a couple of minutes.
6. Pour the hot marinade over the vegetables in the jars. Do not pour the marinade all the way to the top, because you will need to add vinegar at the end. Cover the jars with sterilized lids.
7.Now it's time for sterilization. Everything is as always: a saucepan, a towel on the bottom, hot (but not boiling water) water up to the hangers, the jars are covered with lids. After the water boils, sterilize the jars for 10 minutes.
8.Remove the jars from the boiling water, pour 2 tbsp into each liter jar. table vinegar and roll up the boiled lids. This preservation looks very beautiful and is very tasty to eat.
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.
Korean salad with zucchini, cucumbers and carrots
Korean salads will appeal to lovers of spicy and spicy taste. Although the spiciness can be adjusted to taste. The ingredients include Korean carrot seasoning. The main spices in it are coriander and pepper. There are some hot and some mild seasonings, choose which one you want. Make sure that the complex seasoning does not contain a flavor enhancer - monosodium glutamate. The vegetables in this salad remain crispy.
Ingredients for 2 liters (weight of vegetables in peeled form):
- zucchini - 500 gr.
- cucumbers - 500 gr.
- carrots - 500 gr.
- sweet pepper - 2 pcs. (multi-colored peppers will look beautiful)
- onions - 200 gr.
- parsley - 1 bunch
- sugar - 100 gr.
- vegetable oil - 100 ml
- vinegar 9% - 100 ml
- salt - 30 gr.
- ground black pepper - 0.5 tsp.
- Korean carrot seasoning - 1 tbsp.
Winter squash in Korean - preparation:
1. Wash the zucchini and cut in half. Use a spoon to remove the seeds; for this salad you only need the dense part of the zucchini. Cut the zucchini into thin strips. If you have it on the farm, use a special grater. Cucumbers need to be cut into cubes.
2. Grate the carrots using a Korean carrot grater or cut into thin, long strips. Cut the pepper into long strips. Onion - in half rings. Finely chop the parsley. Place all the vegetables in a large container where the salad will marinate.
3.In a separate bowl you need to make the marinade. Mix sugar, salt, seasoning, black pepper, vinegar and vegetable oil. Mix everything well so that the sugar and salt are at least partially dissolved. Pour this marinade over the salad and mix very well with your hands. It will be difficult to stir everything with a spoon.
4. Leave the zucchini and vegetables to marinate for 3 hours. During this time, wash the jars and sterilize the lids.
5.When the salad stands, it will release juice. Start putting it in the jars, compacting it. Pour the juices over the vegetables and cover with lids.
6. Sterilize the salad by placing the jars in a wide saucepan. There should be fabric at the bottom to prevent the glass from bursting when heated. Fill the jars with water to the level of the hangers. Bring this water to a boil and sterilize the salad for 10 minutes. Then immediately seal the jars tightly with lids and turn them over to check for leaks. This salad should be wrapped in a warm towel or blanket and allowed to cool.
7. In winter, open a jar of this Korean-style vegetable salad and remember the warm summer days.
Video
How experienced housewives suggest salting zucchini can be found in the following video recipes:
Graduated from MGRI named after. Ordzhonikidze. My main specialty is a mining geophysicist, which means a person with an analytical mind and varied interests. I have my own house in the village (accordingly, I have experience in vegetable gardening, horticulture, mushroom growing, as well as fiddling with domestic animals and poultry). Freelancer, a perfectionist and a “borer” regarding his duties. Handmade lover, creator of exclusive jewelry made from stones and beads. A passionate admirer of the written word and a reverent observer of everything that lives and breathes.
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One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.
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Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.
Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.
Appetizer of fried zucchini in tomato sauce
If you like fried zucchini, then close them for the winter. This snack will be well stored even in an apartment. The sauce for the zucchini will be tomato.
Ingredients (for 2 l):
- zucchini - 1 kg
- onions - 250 gr.
- garlic - 3-6 cloves
- For the sauce:
- dill - 30 gr.
- tomato juice – 900 ml
- vegetable oil - 125 ml
- vinegar 9% - 100 ml
- sugar - 3 tbsp.
- salt - 2 tbsp.
- bay leaf - 3 pcs.
- allspice peas - 3 pcs.
Fried zucchini for the winter - how to cook:
1. Zucchini needs to be washed, the tails trimmed and the skin cleaned. Only then weigh the zucchini. Place the chopped vegetables in a large bowl, sprinkle with salt, stir and leave for 10 minutes.
2.The onion should be cut into half rings and fried in vegetable oil until golden brown.
3.Next you need to fry the zucchini. Pour vegetable oil into a frying pan and heat it well. Fry the workpiece over high heat on both sides. There is no need to cook until soft, just lightly fry.
4.Place the fried zucchini, onion and squeeze the garlic into a bowl. Mix well.
5.Prepare the sauce. Pour tomato juice, vinegar and vegetable oil into the pan. Add sugar, allspice and salt. Finely chop the dill and add to the sauce. Place the dressing on the fire and bring it to a boil. Throw in the bay leaf and cook for 3 minutes, stirring until the sugar and salt dissolve.
6. The jars need to be washed with soda. Place zucchini with onions and garlic in clean jars. Fill the jars halfway. Pour the sauce over the zucchini and cover with sterile lids.
If desired, fill the jars to the top with zucchini. Then take twice as much zucchini as required.
7. Sterilize the preserved food within 30 minutes after the water boils. When sterilizing, turn the heat to low and cover the pan with a lid. Be sure to place a cloth napkin on the bottom of the pan. Pour enough water so that it does not fall into the jars when boiling.
8.Immediately after sterilization, roll up the lids, turn the jars over and cover them with a towel. Let cool and store in a permanent storage location.
Cold method under a nylon lid
When guests unexpectedly come to us, I prepare young salted zucchini for the table. Vegetables are cold-salted without sterilization for only a few hours, so in the evening they can be safely served at the festive table.
To prepare a salt mixture for zucchini, just take sugar and salt in equal proportions. Then the zucchini turns out lightly salted.
Tip: if you like saltier vegetables, then sugar and salt for preparing the mixture must be taken in a 2/3 ratio.
From spices, you can take any mixture that you use to prepare other preparations for the winter.
I add ground dry herbs:
- Fennel;
- Basil;
- Cilantro;
- Dill.
In order for the vegetables to evenly absorb the salt and spices, the prepared salt mixture must be thoroughly mixed.
I will also need young zucchini, the seeds of which have not yet hardened.
For 1 kg of zucchini I take about a glass of salt mixture.
In addition to salt, sugar and herbs, I will need garlic (several cloves), bay leaf and red hot pepper. I dose seasonings to taste.
You need to take a little water, just to slightly moisten the vegetables.
You will also need any deep container that can be tightly closed with a lid: a saucepan or a plastic container for cold foods.
Preparation:
- I pour a little running water into one bowl, and mix sugar, salt and spices in another.
- I cut the pre-washed zucchini into slices up to three centimeters thick, dip them in water, and then roll them in the salty mixture.
- I place the wrapped pieces of vegetables in a clean, dry container. Between the layers of zucchini slices you need to put herbs, pepper and garlic cloves.
- After this, I close the lid of the container or saucepan tightly and put it in the refrigerator for several hours.
Tip: the more layers of sugar, salt and spices there are on the vegetables, the spicier they will be when cooked.
Recipes for cold dry pickling of zucchini are very convenient, since the pickles can be served to the table within a few hours. In addition, there is no vinegar in zucchini, so even small children can eat them.
Bon appetit!
