How to preserve zucchini for the winter: 6 recipes

Zucchini is considered to be a versatile vegetable in cooking. It is often used in the preparation of main dishes and snacks, as well as canned for the winter. To date, experienced housewives brought a lot of technology spin. This includes sourdough, pickling, aging in marinade. To get a quality product, it is important to follow practical recommendations and follow the instructions clearly. Let's talk about everything in order.

Features cooking zucchini for the winter

1. Harvesting. Squashes are early-ripened vegetables, so it is important not to miss the ripening period to the necessary stage. Harvest 1 time in 4-5 days, choose copies no longer than 20 cm.Such squash should have a thin skin and a small seed chamber.
2. Peel removal. The peel is removed to make the final product attractive. If you can preserve young fruits, you can skip this step. In the case of skinning, wash the vegetables first. Then cut off the peel, grabbing a piece of pulp.
3. Shredding If marinating small squash is used (length less than 10 cm), they should not be cut. After removing the stalk, place the specimens in a can. Fruits of a different size are crushed into slices (rings), the width of which does not exceed 1.5-2 cm.
4. Cooking marinade. The preservation of canned food directly depends on the amount of the acid component on which the marinade is prepared. For spinning dishes using citric acid, vinegar or essence. It all depends on what is at hand.
5. Adding spices. Dried herbs are used as a supplement to the marinade. Horseradish, parsley and dill, basil, tarragon, celery, pea pepper and cloves are best suited to the zucchini. The listed seasonings are considered basic, but you can add other favorite spices to taste.
6. The amount of marinade. In order to determine the required volume of the marinade, put the zucchini ready for salting in a jar. Fill with normal filtered water, then drain this liquid into a measured container. Multiply the quantity received by the number of twist containers. However, pouring whole zucchini and sliced ​​will be different. In the first case, there is a lot of space that is filled with spices. In this case, a three-liter jar accounts for about 1.4 liters. pickle. In the second case, you will need about 600 ml. fill.
7. Soak. Before canning fruits, they must be blanched. If you prefer to do without heat treatment, send the fruit in a container with cold water for 3 hours. During this period, the vegetables are saturated with moisture, so they will not subsequently absorb part of the marinade. Such a course will prevent the accumulation of air in the bank and further swelling of the covers.
8. Sterilization of the container. For canning zucchini in a weakly pickled pickle jars are pre-sterilized. If the fill is sharp enough, you can do without boiling the container. In this case, fill the fruit twice with hot marinade, then cork.In the case of canning fruits without sterilization, cans of 2 or 3 liters are taken. In all other variations, containers suitable for height are placed in the pan.

Squash with horseradish: classics of the genre

• dill - 120 gr.
• garlic - 5 heads
• zucchini - 8 kg.
• red chilli pepper - 10 pcs.
• horseradish sheets - 3 pcs.
• Lemon balm - 1 bunch
• Parsley - 40 gr.
• celery - 35 gr.
• Table vinegar (concentration 6%) - 550 ml.
• salt - 330 gr.
• water - 2.2 l.

1. The number of components is designed for 10 cans with a volume of 1 l. Sterilize the caps and containers in advance. You can do this by boiling or in the oven.
2. Go through the fruits. Species with very thin skin and dense pulp are suitable for preservation. Remove the stalks, rinse the vegetables with cold water. If you need beautiful light zucchini for cooking, completely cut off the skin.
3. Chop the vegetables into 1.5 cm thick rings. Pour water into a saucepan, bring to a boil, send the chopped zucchini inside. Blanching takes 5 minutes, no more. After that, remove the fruit and immediately send them into cold water.
4. Go through all the greens, exclude yellowed and spoiled items.Rinse with plenty of water. Chop the sheets of horseradish into 3 cm thick strips and chop the dill. Peel and rinse the teeth of garlic, cut into slices.
5. For the marinade used hot red pepper, wash it, cut the fruit area in the stalk area. Do not affect the pulp, otherwise the canned vegetables will come out too sharp.
6. When all the liquid is drained from the squash rinsed under the tap, add crushed garlic and dill. At the bottom of each container, send celery, mint, parsley, horseradish, red pepper. Put zucchini tightly, sprinkle with spices again.
7. Boil 2.2 l. drinking water with salt to dissolve the granules. After that, cool the marinade, pour in the vinegar solution. Pour the liquid in the jars with the obtained liquid, cover the necks with the caps. Prepare a saucepan with high sides and a large bottom diameter.
8. Send the jars inside, fill with hot water and put on the stove. Bring to a boil, then simmer another quarter of an hour. Remove the container with seaming, immediately tighten the key, flip. Wrap a jersey or a blanket, cool.

Honey canned zucchini

• young zucchini - 2.5 kg.
• water - 1.3 l.
• salt - 65 gr.
• honey - 70 gr.
• garlic - 2 heads
• sugar - 60 gr.
• vegetable oil - 400 ml.
• greens (any) - 100 gr.
• Acetic Essence - 15 ml.

1. The recipe is developed by Caucasian mistresses. With this technology, you can cook not only zucchini, but other similar vegetables. To proceed with the manipulation, sort and peel zucchini. Cut them into slices (about 1 cm thick).
2. Start cooking the marinade. Pour water into the pan, add salt, honey, sugar, vegetable oil. Bring the composition to the appearance of the first bubbles, then boil for another 10 minutes. Cool, add vinegar essence, mix thoroughly.
3. Chop the zucchini with thick straw so that they fill the jars entirely. For cooking this recipe is better to use a liter and half-liter containers. Send the fruit to the marinade, tread 10 minutes.
4. Sterilize the jars by placing them in a pan of hot water or an oven. Wipe dry, do the same with the covers. Place 4 crushed garlic cloves on the bottom of each container, as well as 30 grams. any washed greens.
5. Using a skimmer, remove the fruit from the marinade saucepan, spread it on clean containers, and add a fill on top. Marinade must fill the cans completely.Roll the container with a key, turn it over, wrap it with a blanket.

Canned courgettes without sterilization

• Vinegar 6% - 120 ml.
• granulated sugar - 110 gr.
• salt - 20 gr.
• zucchini - 3 kg.
• water - 3 l.
• dill - 50 gr.
• garlic - 3 heads
• Dill umbrellas - 3 pcs.
• bay leaf - 10 pcs.
• pea pepper - 20 pcs.
• horseradish leaves - 2 pcs.
• currant leaves (optional) - 30 gr.

1. The pickle is prepared extremely simply, the ingredients are displayed on 3 liter jars. If necessary, increase the amount, keeping the proportions. Prepare the cans by washing them out and boiling them.
2. Start cooking the pickle. To do this, pour the water into the pan, add salt and sugar, then bring to a boil. When the pellets are completely dissolved, turn off the stove. After cooling down, pour in the vinegar.
3. Rinse well with greens. Chop the dill, chop the horseradish sheets into strips about 4 cm wide. Peel the garlic, cut into slices. Put dill umbrellas, chopped horseradish strips, pea pepper, garlic, laurel, currant leaves and other spices at the bottom of each container.
4. Sort out and wash the courgettes, chop each fruit with washers (about 1.5-2 cm thick). Put chopped vegetables in jars with herbs.Now boil the kettle, pour the squash with plain hot water, leave for 20 minutes. Drain the liquid, repeat the procedure with pouring 2 more times.
5. After that, immediately seal each jar, assess the cover for leakage. Turn over, cover with warm cloth. Leave for 20 hours to cool, take to the cellar.

Squash stew for winter

• sugar - 10 gr.
• salt - 12 gr.
• tomato paste or spicy ketchup (for an amateur) - 80 gr.
• wheat flour - 15 gr.
• carrot - 120 gr.
• Bulgarian pepper - 75 gr.
• zucchini - 240 gr.
• onion - 50 gr.
• vegetable oil - 130 ml.
• garlic - 5 teeth
• greens (any) - 40 gr.

1. Ingredients are offered on a 1 liter can. If necessary, increase or decrease the proportions. To start cooking, wash the herbs and paprika. From the latter, remove all seeds, chop straws.
2. Sort through zucchini, excluding spoiled copies. Remove the peel and remove the stems of zucchini, chop the vegetable into cubes. Wash and clean the carrots, pass it through a large section of the grater. Onions shred.
3. Fry the vegetables on a small part of the vegetable oil to obtain a golden crust.When you achieve the required consistency, add squash, Bulgarian pepper, salt and sugar, greens, garlic passed through the mash, tomato paste, flour into the pan.
4. Add the remaining oil, cover, extinguish the contents for a third of the hour. Stir constantly to avoid burning. Prokalite in the oven jars or sterilize them in boiling water. Dry, dispose of the finished composition in containers.
5. Heat the oven to 120 degrees. Remove baking sheet, put on it banks without lids. Sterilize the stew for 1 hour, sometimes opening the door to drain excess moisture. Then remove the tack, twist the key, cool the neck down.

Salad of zucchini for the winter

• Korean carrot spice - 30 gr.
• young squash - 4.2 kg.
• vegetable oil - 450 ml.
• Salt (not iodized!) - 60 gr.
• Acetic solution (concentration 9%) - 260 ml.
• garlic - 4 heads
• carrots - 4 pcs.
• sugar - 35 gr.

1. For the preparation of salad used only young zucchini, while the salt should not contain iodine. Peel vegetables from the stalks, grabbing part of the "ass". Cut off the peel, chop into cubes or straws (the first option is preferable).
2. Peel carrots, wash, grate. Combine with squash in a deep bowl. Start cooking marinade. Peel the garlic and pass it through the press. Move the gruel into a separate dish, pour the oil.
3. Stir, add vinegar, salt, spice for carrots in Korean style, granulated sugar. Knead well, pour the finished product into a mixture of carrots and zucchini. Use the wooden spatula. Leave the dish to soak for 5 hours.
4. Ceramic or glassware is used to connect the components, aluminum is not suitable. Otherwise, it will oxidize, causing a risk of poisoning. You can use enamelware, which is not chipped and cracked.
5. During the infusion of zucchini you need to wash and sterilize the jars. The same is done with the covers. When the vegetables are ready, move the contents to the container, cover. Send in a pan with hot water, boil for 10 minutes.
6. Then immediately remove the finished canned food, cork them with a special key and turn the neck over to the floor. In a state covered with a blanket, allow the seaming to cool completely, then send it in the cold.

Canned Mustard Courgettes

• zucchini - 12 kg.
• onion - 160 gr.
• garlic - 1.5 heads
• granulated sugar - 1.4 kg.
• mustard seeds - 450 gr.
• Table vinegar (9%) - 1.6 l.
• water - 1.6 l.
• salt - 275 gr.

1. For the preparation of spin used young or medium-sized fruits. In the case of the latter, the seed bowl must be completely cut.
2. To start the procedure, rinse and peel the vegetables, chop them along. Optionally, you can cut the peel and "ass". Each oblong piece must be chopped into thin strips (about 9 cm long). The display is carried out in half-liter containers.
3. Pour water into a saucepan, bring to a boil, add sugar and salt. When the crystals dissolve, pour a mixture of zucchini spread over the banks. After 45 minutes, remove the fruit. Pass the garlic and onions through a meat grinder, sprinkle with a mixture of slices of vegetable.
4. Add parsley seeds here, mix. Again, send in sterile packaging, let marinate for 4 hours under covers. Drain and filter the fill, reheat it again, fill the zucchini.
5. Move to a wide-bottomed pot, pour hot water over the hangers.Pasteurize for a quarter of an hour, then remove, twist with a key and let cool.

It is easy to prepare a twist of zucchini for the winter, if you follow the step by step instructions. Always wash and dry containers before packaging. Consider popular recipes, such as zucchini stews, vegetables in honey or mustard. Preserve the dish with horseradish or resort to cooking technology without sterilization.

Video: how to cook pickled zucchini for the winter