Zucchini in its own juice for the winter with garlic

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Prepared by: Alexander Potapenko

08/23/2016 Cooking time: 2 hours 0 minutes

In the summer, every housewife tries to make as many preparations as possible. I offer a recipe on how to cook zucchini in tomato sauce for the winter. The vegetables turn out very tasty.

Spicy zucchini in tomato sauce for the winter

Necessary dishes and kitchen utensils:

• 4 cans (0.5 l) knife;
• pot;

• cutting board;
• meat grinder and spoon.

Ingredients

How to choose ingredients

• For preparations, it is best to use young zucchini . They are very easy to distinguish from overripe ones. They are small in size, about 20 cm, and have very delicate and thin skin. If you cut such a zucchini, there will be homogeneous pulp inside, without large seeds. Young zucchini is very easy to damage, and such vegetables do not last long. Inspect them for scratches and dents; quality zucchini should be intact.
• Tomatoes can be of any variety . They are fleshy and juicy, round and oblong. The main thing is that the vegetables are undamaged and free of rot.
• It is advisable to take refined sunflower oil , it has no odor.

Step by step recipe

1. Take 800 g of tomatoes and wash them well. Remove stems and seeds from the hot pepper. Peel 3-4 cloves of garlic. Pass the prepared tomatoes, peppers and garlic through a meat grinder.

2. Cut zucchini (1.5 kg) into small cubes.

3. Take a saucepan and pour the vegetables minced through a meat grinder into it.

4. Add 4 tbsp. l. sugar, 1 tbsp. l. salt, 70 ml vegetable oil and 4 tbsp. l. vinegar. Mix everything thoroughly.

5. Add the zucchini and stir again.

6. Place over high heat and bring to a boil.

7. Once the zucchini comes to a boil, reduce the heat to medium and simmer for 40 minutes.

8. After this time (40 minutes), place the hot zucchini in sterilized jars and close them with lids. Wrap the workpieces in a warm blanket until they cool completely.

Video recipe for spicy zucchini in tomato sauce

Watch this video of preparing zucchini.

Delicious recipes for winter zucchini fried with garlic and vinegar

Savory mugs can serve as an excellent appetizer for the holiday table.

To prepare you will need simple ingredients:

• medium-sized young zucchini;
• vegetable oil for frying;
• salt;
• garlic;
• Wheat flour.

Washed and dried zucchini are cut into slices 0.5 cm thick. Place in a wide container. Sprinkle with salt. The resulting liquid is drained. The garlic is passed through a hand press into a deep bowl. Vinegar diluted in water (1:2) is added to it to form a marinade.

Pour sunflower oil into a frying pan and fry the zucchini in small batches. Each of them is first lightly sprinkled with flour.

While the vegetables are roasting, prepare the jars. Wash and then sterilize. The browned zucchini is removed from the pan, dipped in the marinade and placed in a jar. When the jar is completely filled, cover with a metal lid. Seal and take to a cool place. The product does not require sterilization. In winter, fried zucchini is served on flat plates, topped with mayonnaise. Quite a tasty snack for a holiday.

Each circle should have a lot of crushed garlic.

Fried zucchini in tomato sauce for the winter

• Preparation time: 1 hour + 90 minutes of sterilization.
• Yield: 2 liter jars.

Kitchen utensils and necessary utensils:

• 2 liter jars;
• pan;
• knife;
• blender;
• spoon;

• cutting board;
• fork;
• enamel pan;
• container for sterilization.

Ingredients

Step by step recipe

1. Peel young zucchini (1 kg) and cut into slices about 1 cm thick.

2. Take 4 bell peppers, remove the stems and seeds. Then cut the pepper into cubes.

3. Also cut tomatoes (0.5 kg) into cubes.

4. Then peel 2 onions and cut them into half rings.

5. Garlic (3 cloves) needs to be peeled and cut into slices.

6. Finely chop a bunch of greens.

7. Pour some vegetable oil into the frying pan. When the oil is hot, fry the zucchini in it.

   Do not lay out everything at once, lay out as much as will fit in the pan in one layer. Fry on both sides until lightly browned. Don't overdo it; the zucchini shouldn't turn brown.

8. Now fry the onion until golden brown.

9. Add tomatoes and bell peppers to the fried onions. Simmer covered for about 10 minutes.

10. Place the stewed vegetables in an enamel pan and grind with a blender.

11. Add 1.5 tbsp to the resulting mass. l. sugar, 2 tsp. salt, 1 tbsp. l. 9% vinegar.
    Read also:  Recipe for baked potatoes with sour cream. Oven potatoes with sour cream and garlic: recipes for delicious main courses
12. Mix everything thoroughly, put on fire and boil for 1-2 minutes. You will get a sauce for seasoning zucchini.

13. Take 2 clean sterilized jars, put 1 tablespoon of hot sauce on the bottom, some herbs and evenly distribute all the garlic into the 2 jars.

14. Then add a layer of zucchini, then a layer of herbs and a layer of sauce. So alternate several times. The last layer should be the sauce.

15. Cover the jars with sterilized lids and place them in a container of water to sterilize. The water should cover the jars up to the shoulders.

    Liter jars need to be sterilized for 90 minutes. That is, the water in the container should boil for 90 minutes. At the bottom of the container you need to put either a cloth napkin or a clean board. This is necessary so that the can does not burst when it comes into contact with a hot metal bottom.

16. After sterilization, screw the lids on the jars. If you are using screw caps, screw them on tightly. If the lids are sealed, check how tightly the edges of the lid fit to the jar.

17. Now the jars need to be turned over and wrapped in something warm until they cool down.

Video recipe for fried zucchini in tomato sauce

Watch the video of preparing fried zucchini.

Recipes for delicious winter zucchini with eggplants

Ordinary squash caviar can be decorated with a special ingredient. The result is a vegetable mix for the holiday table.

Vegetables you will need:

• young light green zucchini;
• white onions;
• medium sized eggplants;
• ripe red tomatoes;
• garlic (winter);
• bell pepper (red);
• fresh parsley;
• vegetable oil;
• salt;
• sugar;
• table vinegar;
• red hot pepper.

All ingredients are washed under the tap and chopped into pieces. Sunflower oil is poured into the cauldron. When hot, add chopped onion and fry until golden brown. Then add eggplants, peppers, and zucchini. The mixture is stirred. Simmer over moderate heat until half cooked.

Add chopped tomatoes, garlic, and parsley to the container. Cook the caviar for another 30 minutes over low heat so as not to burn. At the end, add salt, vinegar and granulated sugar to taste. Stir and fill steamed jars. Seal with lids. Sent to a cold place. When cold winter comes, the dish will remind you of the sultry summer and its generous gifts.

In a similar way, caviar is prepared in a slow cooker. It turns out juicier and is considered a dietary product.

How to store preparations for the winter

The main condition for storing workpieces is coolness . It is best to store preserves in a special room prepared for this purpose. This could be a basement or storage room. If you live in a small apartment, you can organize your preparations in a kitchen cabinet.

You can store preserves directly on the floor, but in a place where people do not walk and there is no close source of heat. The main thing is to prepare the seaming, adhering to all the rules, then it will last for a long time.

Zucchini caviar - step-by-step recipe

Squash caviar is a wonderful and tasty appetizer that can be eaten on its own (just with bread), used as an additive to vegetable and meat dishes, or eaten as a side dish.

Ingredients:

• 5 kg of young peeled zucchini
• 250g tomato paste (it’s better to take canned from the store rather than homemade);
• 300 ml refined oil;
• 2 tbsp. vinegar essence (the one that is 70%);
• 100g garlic;
• 0.5 l of water;
• 3 tbsp. salt;
• 2 chili peppers.

Preparation:

1. Peel the raw zucchini, remove the seeds and grind in a meat grinder (or blender), grind the pepper and mix the mass.
2. Mix water with tomato paste, and then pour into a saucepan with the zucchini-pepper mixture.
3. Pour refined oil into a saucepan with the zucchini mass, add sugar and salt, mix well and put on medium heat.
4. Simmer the vegetable mixture for about an hour and a half, stirring occasionally.
5. Peel three heads of garlic and chop.
6. When the mixture has been on the fire for 70-80 minutes, add garlic and vinegar, mix the whole mixture well, and cook for ten minutes.
7. Remove the pan from the stove, put it in jars and roll up the lids, turn it upside down and put it under the blanket.

What is zucchini served with?

This preservation can be served as a side dish for any dish . If you like to cook simple and hearty dishes for dinner, fry the potatoes and serve them with canned zucchini. You can also cook potatoes in their jackets. If you serve it with olive oil, the dish will be not only tasty, but also healthy. Zucchini will also be a tasty addition to all kinds of meat dishes.

This preservation can be served as a cold appetizer or as a vegetable salad. Spicy zucchini can be used as a dressing for rice. Rice goes well with zucchini.

Delicious dessert for tea

Zucchini makes an original jam with an excellent aroma.

It is prepared from three simple components:

• small young zucchini;
• large lemon;
• granulated sugar.

Vegetables are thoroughly washed under the tap. Wipe with a kitchen towel. Tinder on a grater with fine fractions. Place in a fireproof container.

Lemon is doused with boiling water. Dry naturally. Cut in half. Squeeze out the juice and pour into grated zucchini. Stir. Add granulated sugar. They put it on fire. Bring to a boil and remove from heat. The procedure is repeated for several days. The finished dessert is transferred to jars. They are corked. Store in the pantry.

To enhance the taste, crushed orange peel is added to the jam.

Tasty in its own way, zucchini is a popular ingredient for winter preparations. They are made quite simply. First, the components are assembled. Then the fruits are cleaned and chopped. For caviar and salads, vegetables are boiled or stewed. Appetizers are made from fried zucchini. Marinades, tomato paste, and sauces add a special taste.

In order for the product to last until winter, it is important to properly sterilize the jars. To do this, pour water into the pan. Instead of a lid, install a special disk with a hole for the container. They put it on fire, the water boils, and the jar is sterilized. Simple, fast, effective.

Recipe options

For the winter, you can prepare eggplant lecho; this preparation can even be served on a festive table. Pepper and tomato lecho can be either a side dish or a dressing.

It is very easy to cook lecho in a slow cooker. With this method of preparation, the lecho will not burn. I recommend a recipe for lecho with beans for the winter. Beans make this dish more satisfying and healthy.

Which recipe did you like best? How do you prepare zucchini for the winter? Answer these questions in the comments. Bon appetit!

Korean carrot salad

Fans of spicy food prepare an original dish for the winter, which is served with any porridge or mashed potatoes.

The recipe consists of components:

• zucchini (ground, thin-skinned);
• juicy and aromatic orange carrots;
• sunflower oil;
• Korean seasoning;
• salt;
• sugar to taste;
• table vinegar 9%

The recipe with photos includes simple operations. Washed and peeled carrots are grated on a special grater.

Do the same with zucchini. The products are placed in a bowl. Stir. Add salt, granulated sugar, Korean seasoning, vinegar, and sunflower oil. The mixture is left for 3-4 hours until the juice appears.

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Next, the vegetable mix is ​​laid out in jars. Cover with metal lids. Sterilize for 20 minutes in boiling water. They are sealed and taken to the basement for storage. In winter, it is served as a spicy delicacy with meat dishes.

If desired, add chopped cilantro or parsley to the salad.

Spicy zucchini - photo recipe

The recipe for making spicy zucchini is very simple. For 1 kg of zucchini you will need:

• bay leaf – 5 medium leaves;
• allspice – 8 peas;
• horseradish leaves;
• parsley sprigs and dill umbrellas (for aroma);
• a few cloves of garlic;
• 2 hot peppers;
• for marinade: salt, granulated sugar and vinegar to taste

Yield: 4 half liter jars.

Cooking method

1. Wash the jars with soda and scald with boiling water along with the lids.

2. Cut the zucchini into half rings and transfer to a container.

3. Place horseradish leaves on the bottom of the jar, crumble an umbrella of dill and a few sprigs of parsley. Place a clove of garlic cut into several pieces and a couple of hot pepper rings.

4. Fill the jars with zucchini.

5. Boil water for the marinade: the proportion per liter of water is 100 grams of sugar and 50 grams of salt. Add bay leaf and allspice for flavor. After boiling, pour in vinegar.

6. Pour the prepared marinade over the zucchini, roll it up and cover it with a blanket. Leave the jars with the lids down for a day.