How to cook pickled zucchini for the winter, TOP-5 recipes

2024 Author: Arianna Cook | [email protected]. Last modified: 2024-01-12 17:55

TOP 5 recipes for making marinated zucchini for the winter. Secrets of the preparation of the blank. Video recipes.

Summer is not just a season for fresh vegetables. This is the time when you can endlessly fantasize about pickled foods. Pickling is the most practical way to preserve your summer harvest. For many housewives, one of the favorite blanks is pickled zucchini for the winter. Zucchini is a dietary vegetable, which contains only 27 kcal per 100 g. Harvesting from zucchini is not only an additional food in the form of an appetizer to the festive table, but also a source of vitamins and minerals in winter. The vegetables are moderately crispy, slightly spicy and very juicy. This low-calorie snack is perfect for those on a weight loss diet, vegetarians and spicy food lovers. In addition, conservation does not require much hassle and financial costs.

Pickled zucchini for the winter - cooking secrets

Zucchini ripens very quickly, so it is important to harvest on time. For pickling, it is necessary to choose young fruits no longer than 20 cm with a delicate structure, thin skin and small seeds.
In zucchini, the stalk is cut off, capturing a small amount of pulp.
Cutting off the skin of young vegetables is not recommended. Then pickled vegetables will look more attractive.
Choose any cutting method: cubes, quarters, thin strips, circles, half rings.
Small fruits (up to 10 cm) are marinated whole.
Various spices and spices will give the workpiece a pleasant aroma. Zucchini marinated with dill, celery, horseradish, parsley, basil, tarragon.
It is advisable to add allspice and cloves to the marinade.
Zucchini is practically devoid of its acid, so citric acid, vinegar or vinegar essence are used for canning.
The duration of the preservation of the workpiece depends on the amount of acid added to the marinade.
Zucchini will be better stored if containers with them are sterilized and sealed with metal lids.
It is recommended to sterilize with vegetables with a slightly acidic marinade. In a spicy marinade, zucchini can be stored without sterilization; a double pouring of boiling marinade is enough.
For sterilization, put vegetables in 0, 5 l or 1 l jars, without sterilization - 2 l and 3 l. In a large container, vegetables will slowly cool down, which is considered pasteurization.
Zucchini are blanched before marinating. If they are canned without heat treatment, vegetables should be soaked in cold water for 1-2 hours so that they are saturated with liquid, which will subsequently prevent the pickling of the marinade.
If vegetables are canned without soaking, first fill them with 1/3 of the marinade, and after 5 minutes add the remaining marinade. If this is not done, then after cooling down, there will be free spaces in the cans filled with air, which can cause the lids to swell.
With quick pickling, a prerequisite is the addition of an acidic component. It can be citric acid, vinegar, fresh lemon juice.

Marinated zucchini for the winter without sterilization

Most housewives do not like homemade preparations with sterilization, because in a hot summer, being in the kitchen for a long time is a real test. Therefore, a recipe for pickled zucchini for the winter without sterilization will help out. The procurement is not troublesome, while the result will pleasantly surprise.

Ingredients:

Zucchini - 1.5 kg
Vinegar 9% - 2 tablespoons
Parsley greens - 0.5 bunches
Granulated sugar - 2 tablespoons
Black peppercorns - 10 pcs.
Horseradish leaves - 1 pc.
Garlic - 10 cloves
Dill umbrella - 1 pc.
Salt - 2 tablespoons
Mustard seeds - 1 tsp
Hot red pepper - 1 pc.

Cooking pickled zucchini for the winter without sterilization:

Sterilize jars over steam, and boil metal lids for several minutes.
Put 0.5 horseradish leaves and 10 parsley sprigs at the bottom of the prepared container.
Send the dill umbrella, garlic, black peppercorns and mustard seeds to the jar.
Cut the washed and dried zucchini into 2 cm circles and place in a jar, filling it halfway.
Cut off a piece of hot red pepper, place in a jar, and continue filling the container with courgettes.
Top with 10 more parsley sprigs and the remaining half of the horseradish leaf.
Boil the water and pour it into a jar so that the boiling water pours onto the horseradish leaf and does not fall on the zucchini.
Leave the zucchini for 10 minutes. Cover the container with a blanket to keep the heat from escaping.
Drain and boil again.
Add salt, sugar, vinegar to the jar and pour in the water as soon as it boils.
Cap the jars immediately.
Turn the container over, placing it on the lids, wrap it up and leave to cool completely.
Store zucchini in a cool place.

Marinated zucchini for the winter with sterilization

Moderately salty, with a slight pungency, aromatic zucchini with garlic in winter will be a real boon to boiled potatoes or other side dishes. The zucchini retains its flavor and is crispy, juicy and unlike cucumbers.

Ingredients:

Zucchini - 1 kg
Peppercorns - 4 pcs.
Garlic - 2 cloves
Water - 3 tbsp.
Sugar - 1, 5 tablespoons
Salt - 1 tablespoon
Vinegar 9% - 100 ml

Cooking pickled zucchini for the winter with sterilization:

Wash and sterilize jars with lids over steam.
Cut the zucchini into slices and tamp tightly into the jar.
Add black peppercorns and garlic cloves to the jar.
To prepare the marinade, combine all the products (water, sugar, salt, vinegar 9%) and bring to a boil.
Pour the marinade over the zucchini.
Pour water into a saucepan, put a towel on the bottom and bring the water to a boil. Place jars of zucchini and hot marinade in boiling water.
Sterilize for 20 minutes, then roll up the lids.
Turn them over, wrap them in a warm blanket and leave to cool completely.

Marinated zucchini with vegetables for the winter

Culinary recipes of Russian cuisine provide an opportunity to cook very tasty preparations. Pickled vegetables with zucchini, this recipe turns out crispy, spicy and moderately sweet.

Ingredients:

Small zucchini - 500 g
Carrots - 20 g
Onions - 20 g
Dill - 10 g
Parsley - 10 g
Garlic wedges - 3 cloves
Allspice - 2 peas
Water - 500 ml
Sugar - 50 g
Salt - 10 g
Vinegar 6% (apple cider) - 85 ml

Cooking pickled zucchini with vegetables for the winter:

Cut the courgettes into 1-1.5 cm slices
Peel and chop the carrots with onions: carrots - into cubes, onions - into thin quarter rings.
Put spices and herbs in a dry, clean jar.
Fill the jar to the neck with carrots, onions and courgettes.
Prepare the brine. Pour sugar, salt and vinegar into a pot of boiling water. Boil and pour into jars, without adding to the neck - 1 cm.
Cover the jar with a lid and send it to a pot of hot water. Sterilize it for 15-20 minutes.
Remove the jar, roll up the lid, wrap it up with a blanket and leave to cool completely.

Crispy marinated zucchini for the winter

Crispy marinated zucchini in the winter season is especially helpful when you need a quick snack. They will take center stage on the festive table, as a snack with strong alcohol.

Ingredients:

Zucchini - 1 kg
Dill umbrella - 1 pc.
Bay leaf - 2 pcs.
Garlic - 1 clove
Black peppercorns - 2 pcs.
Horseradish leaves - 1 pc.
Black currant leaves - 2 pcs.
Bitter hot pepper - 1/3 pod
Horseradish root - 2 cm
Water - 0.5 l
Salt - 1.5 tsp
Sugar - 1 tsp
Table vinegar 9% - 80 ml

Cooking crispy marinated zucchini for the winter:

Pour water into a saucepan, add salt and sugar. After boiling, pour in the vinegar.
Put an umbrella of dill, horseradish and black currant leaves, peeled cloves of garlic, bay leaves, black peppercorns, peeled hot chili peppers and horseradish root in a clean jar.
Cut the courgettes into 1, 5 cm slices and arrange in the jars.
Pour the boiling brine over the food and cover.
Send the cans to sterilize. Put a towel in the pot and put the jars. Pour hot water up to the neck and after boiling, sterilize for 15 minutes.
Remove the cans and roll up the lids. Turn the top upside down, wrap it up with a blanket and leave to cool slowly.

Zucchini marinated for the winter like cucumbers

Delicious marinated zucchini for the winter, as crisp as cucumbers. Having such a jar at hand, in the winter time, you can diversify a family dinner and treat guests with a snack.

Ingredients:

Small zucchini - 600 g
Horseradish leaves - 4 pcs.
Parsley and dill greens - 5 g each
Garlic - 2 cloves
Carnation inflorescences - 2 pcs.
Bay leaf - 2 pcs.
Allspice - 1-2 peas
Water - 400 ml
Sugar - 20 g
Salt - 20 g
Apple cider vinegar 6% - 100 ml

Cooking winter marinated zucchini like cucumbers:

Cut the courgettes (up to 15 cm in length) into 4 slices.
Put chopped herbs with spices in the prepared jar, and tamp the zucchini on top. Place bay leaves on top.
For the marinade, pour water into a saucepan, add salt and boil. Then add the vinegar and pour the contents into the zucchini jars.
Cover the jars with sterilized lids and place the jar in the pot. Sterilize it for 15 minutes.
Remove the jar and use tongs to remove the bay leaves.
Roll up the cans with lids, wrap with a blanket and wait until it cools.