How to preserve zucchini for the winter - 3 step by step recipes

Canned zucchini is a summer mood, kept in good shape. They have an amazing feature: they look perfect on any table of European and Eastern cuisine, set off the taste of other dishes, refresh in the heat, make meat dishes juicier. Consider how to preserve zucchini for the winter.

There are “golden recipes” for preserving zucchini - such that the taste after processing not only does not deteriorate, but is also saturated thanks to the marinade, spicy notes of garlic and aromatic herbs.

People who prefer a creative approach to cooking will enjoy working with zucchini twice: for the winter at home, you can also procure zucchini by yourself, make caviar, lecho, adjika, salad. Exotic lovers choose zucchini jam and candied fruit.

Useful tips before cooking

1. For canning fit a small size young zucchini with thin skin.
2. Mature vegetables are suitable for caviar, but seeds must be removed.
3. Empty glass jars must be sterilized in all recipes.
4. There is a small psychological secret to delicious zucchini: when preserving them, they are laid out in liter jars so that the dish does not “bore”, and its quantity was enough to please the household, but not to tire.
5. Enameled dishes are suitable for salads to avoid undesirable chemical reactions with acetic acid.

Calorie canned zucchini

Amazing fact: canned zucchini is less calorie than fresh. This is due to the fact that the calorie content of canned vegetables is also determined by the components that make up the marinade - water, sugar, spices.

The dietary value of zucchini is the presence of dietary fiber, fiber - elements that participate in metabolic processes and contribute to the removal of toxins from the large intestine. Zucchini lowers blood cholesterol and is a hypoallergenic product.

The average value of data on nutritional value of 100 grams of canned squash is indicated in the table:

The classic recipe for zucchini for the winter

Perfect canned zucchini have a balanced taste, they are crispy and keep their shape fresh. The classic recipe is time-tested and guarantees a successful result. Cooking involves sterilization. The finished product is 8 liters.

• Sterilization of empty cans.
• Marinade. Pour vinegar into boiling water with sugar and salt, warm for 3 minutes.
• Banking. Sliced ​​zucchini, herbs, garlic in sterile jars and pour the marinade.
• Sterilization of filled cans in boiling water for 7-10 minutes.
• Storage. Screw the lids, put the cans down with the lid, insulate the outside, leave for a day.

You lick the recipe

A recipe feature in adding tomatoes. The product yield is 5 liters.

• Young zucchini - 3 kg;
• Bell pepper - 1 kg;
• Garlic - 2-3 heads;
• Tomatoes - 500 g;
• Vegetable oil - 300 ml;
• Vinegar 9% - 130 ml;
• Sugar - 200 g;
• Salt - 2 tbsp. l .;
• Hot red pepper (chili) - to taste.

1. Sterilization of empty cans.
2. Training. Red vegetables and garlic are crushed to a homogeneous state in a blender, zucchini are cut and mixed with vegetable paste. Spices and oil are added to them.
3. Cooking. The mixture is brought to a boil, then stewed under a lid for 15 minutes. Vinegar pours in, bask without cover for another 3 minutes.
4. Banking.
5. Storage. Screw the covers, put upside down, wrap with a blanket, leave for a day.

How to salt zucchini without sterilization

Harvesting zucchini is a simple matter. Boiling the marinade, boiling filled cans, daily exposure, and can be served. The proposed recipe simplifies the cooking process even further: long-term heat treatment after filling cans is excluded. However, empty cans for preservation still need sterile ones.

• Fresh zucchini - 1.5 kg;
• Garlic - 7-10 cloves;
• Salt, sugar - 3 tbsp each. l .;
• Vinegar 9% (dilute with water at a higher concentration) - 5 tbsp. l .;
• Bay leaf, fresh parsley, peppercorns - at your own discretion.

1. Sterilization of empty cans.
2. Culinary processing. Pour zucchini with water for 2 hours.
3. Marinade. Add spices, herbs, vinegar to boiling water, warm for 3 minutes and bring to a boil again.
4. Cooking. Cook the sliced ​​zucchini in the marinade for 7-8 minutes.
5. Banking.
6. Storage. Close the banks tightly, put down the lid, insulate the outside. Leave for 1 day.

Tasty preparations for the winter from zucchini

Salad

Snack on winter leaves a pleasant aftertaste, warms the body and soul.

• Fresh zucchini - 3.5 kg;
• Salt - 2 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Carrots - 5 pcs.;
• Garlic - 4 heads;
• Vinegar 9% - 250 ml;
• Sunflower oil - 0.5 l .;
• Hot seasoning (red pepper, chili pepper) - to taste.

1. Sterilization of empty cans.
2. Cooking. Finely chop all fresh vegetables.
3. Brine. The oil is mixed with all the spices.
4. Salting. Keep vegetables in brine 4 hours.
5. Bookmark in banks.
6. Storage. Screw on covers, turn over, wrap with a blanket, allow to cool for 1 day.

Adjika

• Zucchini (does not matter, old or young) - 3 kg;
• Tomatoes - 1.5 kg;
• Carrots - 0.5 kg;
• Sweet pepper - 0.5 kg;
• Salt - 2 tbsp. l .;
• Sugar - 100 g;
• Garlic - 1 head;
• Sunflower oil - 200 ml;
• Vinegar 9% - 100 ml;
• Red hot ground pepper - 2.5 l.

1. Peel vegetables, grind with a blender or meat grinder, combine in one mass.
2. Add sugar, red pepper, salt, oil.
3. Cook the mixture in an enameled pan for 40 minutes.
4. Grind the garlic, add to the vegetables, cook for another 5 minutes.
5. Add vinegar, cook for 2 minutes.
6. Adjika put in sterile jars, close them tightly with lids, put upside down, wrap with a blanket. Leave for one day.
7. Put the cans up on the lid in a cool dark place.

Caviar

Zucchini caviar will truly delight you with warm red color and thick sour cream consistency on cold winter days, recalling the summer.

• Zucchini - 1.5-2 kg;
• Tomato paste - 2 tbsp. l .;
• Carrots - 0.5 kg;
• Bell pepper - 0.5 kg;
• Onions - 2 pcs.;
• Salt - 2 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Vegetable oil - 200 ml;
• Vinegar 9% - 200 ml;
• Ground black pepper - 1 tsp;
• Garlic - 7 cloves.

1. Peel the vegetables (except for garlic and onions) from peel and seeds, chop until smooth.
2. Fry finely chopped onions until transparent in thick-walled dishes (in a wok or cast-iron ducklings).
3. Add the vegetable mixture to bow, bring to a boil without a lid over high heat. Pour in vegetable oil, simmer for 50-60 minutes.
4. Add tomato paste, chopped garlic and spices, cook for another 15 minutes.
5. Pour in vinegar, cook for 2 minutes.
6. Arrange the mixture in sterile jars, tightly close the lids, turn upside down, wrap in a blanket. Leave on for 1 day.
7. Turn the cans upside down and put them in a cool dark place.

Lecho

• Zucchini - 2 kg;
• White onion - 5 pcs.;
• Bell pepper (preferably red) - 7 pcs.;
• Tomatoes - 1 kg;
• Sunflower oil - 150-200 ml;
• Sugar - 150 g;
• Salt - 2 tbsp. l .;
• Vinegar 9% - 150 ml.

1. Grind the tomatoes to a paste, dilute with sunflower oil, add salt and sugar. Cook for 5 minutes.
2. Add peeled and chopped zucchini, pepper. Cook the mixture for 10-15 minutes. Pour finely chopped onion and cook for 5 minutes. Pour in the vinegar, warm for another 2 minutes.
3. Put it in banks.
4. Keep the first day wrapped in a warm blanket with the lid down, then in a cool dark place.

Whatever recipe for preserving zucchini for the winter you choose, the result is excellent. Zucchini is unpretentious in preparation, their taste is universal for adding as a side dish or as an independent dish. Enjoy your meal!