TOP 13 recipes for preparing pickled young zucchini for the winter

Place the vegetables in a bowl, sprinkle with spices and herbs. For the first stage, it is better to take a wide container, for example, a saucepan, since you will need to apply pressure.
Next, prepare the brine (for 1 liter of water you will need 2-2.5 tablespoons of salt), cool, filter and fill the workpiece. Dry mustard can be sprinkled on top of the zucchini; it will prevent mold from forming. Cover with a plate and a wooden circle (if available), and apply pressure.

Leave the zucchini in the room for 3-6 days. During this time, the brine will become cloudy, and a coating may appear on the workpiece. That's how it should be.

After 6 days we begin the second stage. We take out the zucchini and put it into clean jars. Spices and herbs can be thrown away or added to the zucchini.

Strain the brine, boil it and pour it into the jar to the top. We roll up the metal lids, put them upside down and wrap them up.

How to pickle zucchini in a barrel?

For pickling, we will need young zucchini, up to 16 cm long and 3-6 cm in diameter, various herbs and spices as desired. For brine we use the following proportions: 1 liter of water and 60-80 grams of salt.

We begin to lay out the ingredients, alternating vegetables and herbs. The first and last layers should consist of herbs.

Read also:  Potatoes with bacon in the oven - delicious recipes

After 3-4 days, transfer to the cold. During the pickling process, you need to make sure that the zucchini is completely covered with brine; add it as necessary.

After 25-30 days you can take a sample.

How to pickle zucchini in a quick way?

So that you can enjoy salted zucchini after 3 days, you can cook it in a bag.

Place chopped herbs, chopped garlic, a tablespoon of salt, a teaspoon of sugar, and spices to taste at the bottom of a strong, dense bag. Next, lay out 3-4 zucchini, cut into slices. Mix everything well and add 0.5 liters of water. Let the air out of the bag, tie it tightly, put it in a pan and leave for at least 3 days at a temperature of 18-25 degrees. Later you need to store it in the refrigerator.

A variety of vegetables simply need to be prepared for the winter months, because vegetables collected from your garden contain many vitamins and nutrients. That is why it is worth thinking about salting zucchini, in this form they retain vitamins and fresh taste. Our selection of how to pickle zucchini for the winter. Many people don’t even realize what tasty and healthy preparations for the winter can be made at home, for example, pickling, salting, etc.

The vegetable is perfectly stored in jars if you add enough salt to it. Thanks to this recipe for pickling zucchini in jars, you can not only pickle vegetables, but also add flavor to them with the help of spices and green herbs.

Required ingredients:

• Zucchini – 1 kilogram;
• Parsley and dill – 30 grams;
• Hot pepper – 1 pod;
• Horseradish root – 5 grams;
• Garlic – 10 small cloves;
• Salt, table salt – 80 grams;
• Water – 1 l.

How to pickle zucchini for the winter:

1. First you should prepare containers for the workpieces; for this it is most convenient to use glass jars; they are washed with a cleaning agent, rinsed well and sterilized in a convenient way.
2. Wash the fruits well, remove the stems and cut into circles or slices; the thickness of the pieces should not exceed 0.6 centimeters.
3. Place the pieces in a wide bowl and mix them with chopped herbs.
4. After this, you should prepare a brine by mixing water and salt.
5. The prepared pieces are poured with brine, a large plate is placed on top, and a jar of water or a large weight is placed on top.
6. It is recommended to cover the container with a towel and place it in a dark place for several days.
7. When the pickling process is over, you can transfer the fruits to jars, close the lids and put them in a cool place.

Salted young zucchini

In order to prepare salted zucchini, you should choose the youngest fruits; they do not have seeds, which during the salting process will add bitterness to the mixture. Young fruits have a delicate texture, which will have a beneficial effect on the taste of the entire preparation. And the grass gives the workpiece a more interesting look.

Required ingredients:

• Young zucchini – 10 kilograms;
• Parsley – 300 grams;
• Cherry leaves – 300 grams;
• Horseradish – 300 grams;
• Salt – 250 grams;
• Water – 5 liters.

How to pickle zucchini in jars for the winter:

1. Rinse the fruits well, remove the stalks, prick them with a fork or a sharp stick in several places;
2. Wash the weed, leave it as is, no need to cut it;
3. If horseradish root is used in the preparation, then it must be cut into small pieces;
4. In the pickling container, it is necessary to lay the fruits and seasoning in layers;
5. After this, it is worth preparing the brine, it is boiled from water and salt, the solution is boiled, filtered several times through cheesecloth and cooled;
6. The prepared solution should be poured over the fruits, then covered with lids and placed in a cool place. Salting usually takes about 20-25 days, then you can try the twist.

Recipe 3. Instant pickled zucchini

You will need:

Interesting articles

Real crispy lightly salted cucumbers in 4 hours! It is fantastic! When summer comes. and Malakhovka turns out to be littered with fresh cucumbers, and when asked “where the firewood comes from”, the sellers proudly answer “from Lukhovitsy”, it’s time to eat lightly salted cucumbers. You can make super quick salted ones

Instant lightly salted crispy cucumbers turn out no worse than those that are pickled for several days. Try this recipe and see for yourself! What's summer without pickled cucumbers on the table? To boiled potatoes, drizzled with butter and sprinkled with dill, to a piece of aromatic

How to cook lightly salted cucumbers: this is what our master class is about. A simple recipe will allow you to enjoy crispy and flavorful cucumbers within a day. Lightly salted cucumbers are a snack that is prepared in late summer and early autumn, when the cucumber harvest is harvested. Prepare lightly salted cucumbers

Each housewife prepares for the onset of twisting season in her own way. One of them is sterilizing jars, getting a seaming machine, and the other is preparing the freezer to accommodate more frozen preparations for future dishes.

At the beginning of the vegetable season, you should think about what to do with the zucchini harvest that is ripening in your garden. This vegetable contains a large number of important and beneficial substances and elements for our body.

, so it will be very useful if it is on your table in the winter. Like any other vegetable, zucchini spoils quite quickly, and keeping it fresh is quite difficult within the confines of a simple apartment, without cellars and vegetable stores, but you can still preserve it a little longer by storing it in the refrigerator.

Salting vegetables was invented a long time ago.

Already in Rus' in the 12th century, cucumbers and cabbage were salted and pickled with might and main.
Other peoples also prepared vegetables for future use using drying and drying techniques. But all these recipes require a lot of time and are also designed for long-term storage. Zucchini
Today we offer you a recipe for quick-cooking lightly salted zucchini.

It is suitable for the height of vegetable season, since this recipe requires short storage.

Such zucchini will retain all its usefulness and will be an excellent addition to the main course and as an appetizer for a feast.

. They have a refined taste with a piquant sourness that will instantly whet your appetite. This is a great option for those who are fans of salty and spicy dishes. If you want to try something new in the field of pickling, then be sure to try lightly salted zucchini!

Young zucchini fruits with a soft outer skin are best suited for this recipe.

and no more than 12 cm long. Such zucchini themselves are very soft and can be preserved well; they contain the most vitamins and microelements.

You can also supplement the zucchini with other vegetable fruits, for example, zucchini, peppers or cucumbers, carrots. You will get a great assortment!

First you need to thoroughly rinse the fruits

and prepare the dishes in which you will pickle the zucchini.

We wash the green leaves and place them in a clean, dry pan. We also send finely chopped garlic there. Distribute it evenly over the entire bottom of the pan.

We clean the zucchini from the stalk and receptacle

. We cut the zucchini into “tongues”. Using a vegetable cutter, you will spend less time on this.

Carefully arrange the zucchini pieces over the greens in layers

. At this stage, if you like very spicy dishes, you can sprinkle the zucchini with red pepper.

Now let's prepare the marinade

for filling zucchini. The brine should be spicy. To do this, we boil the water, salt and pepper it. Now, to add a spicy aroma, add spices with spicy aromas to your taste, stir and leave to cool.

When the brine has cooled, carefully pour it over the zucchini.

Close the lid and leave for pickling in a cool place.

This recipe

Instant lightly salted zucchini is also good because vinegar is not used, so the zucchini will be softer and more tender. In addition, the cooking process itself does not take much time. Everything is easy and simple. The main thing is to have the desire and the necessary set of products.

You can taste the zucchini for doneness after 6-7 hours.

If there is sourness in the taste, it means the zucchini is ready! By the way, you can pickle cucumbers using the same recipe.

This pickling technique is suitable for small quantities of pickling, as the finished product can be stored in a cool place for only 2-3 days. If you are preparing a large batch of zucchini and expect it to sit longer, then we advise you not to add greens to the pickling. It helps the zucchini sour faster.

Salted sliced ​​zucchini

Salted fruits are prepared in different ways; for greater taste and aroma, different amounts of spices can be added to the preparation. These vegetables turn out especially well in combination with horseradish, parsley, and cherry leaves. The rather fresh pulp, in this case, turns out to be more rich and interesting.

Required ingredients:

• Zucchini - about 10 kilograms;
• Cherry leaves – 150 grams;
• Horseradish leaves – 250-300 grams;
• Horseradish root – 100 grams;
• Parsley – 100-150 grams;
• Salt – 250-300 grams;
• Water – 5 liters.

How to pickle zucchini in jars:

1. It is best to choose young fruits, but if they are already ripe, then you need to cut the vegetables into two halves and remove the seeds with fibers from the middle; also, the ripened pulp must be peeled, it is very rough; when the pulp is cooked, it is cut into slices or circles;
2. Wash and sort seasonings;
3. Peel the horseradish root and cut into large pieces;
4. The cut pieces must be laid out in layers in a jar, you can mix the vegetables with seasonings and fill the jars with this mixture;
5. In the meantime, you can prepare a solution for pickling, to prepare it you need to boil water, add measured salt, the amount of salt depends on individual taste, after preparing the solution you need to cool to room temperature;
6. The cooled solution must be poured into jars with pulp, closed with plastic lids and placed in a cool place;
7. As the vegetables are salted, the salt solution may be absorbed into the pulp, so you will need to add it to the jars;
8. The twist will be ready no earlier than in 20 days.

Instant lightly salted zucchini recipe

The taste of the zucchini will depend on the spices we put in the jar. I love tarragon very much and it is its taste that is most pleasant to me. But this is an individual matter, so in addition to zucchini, we may need:

• horseradish leaf, currant;
• seeds or inflorescence of dill;
• bitter or allspice (both are possible);
• garlic;
• Bay leaf;
• salt.

If you are making lightly salted zucchini for the first time and have not tried it before, then do not make a lot. Take a 1 or 1.5 liter jar. Next, decide on the capacity yourself.

The zucchini recipe is given without grams. The only thing that matters here is salt. Personally, I do this:

You don't have to stick to the grams perfectly. Salt saturation will depend on:

• varieties of zucchini. For example, those in the photo (round zucchini) have dense flesh and absorb salt and spices less well. Gribovsky zucchini does this faster;
• filling the container with vegetables;
• pouring temperature;
• preparing the zucchini (peeled or not).

For lightly salted zucchini, use only rock salt. Decide on the amount of spices according to your taste.

Recipe for pickling zucchini for the winter in jars with parsley

Basically, all vegetables go well with herbs and zucchini is no exception. These, along with parsley, create a tasty mixture that will be very welcome on the kitchen table during the winter months. The pulp looks as if it were fresh, plucked straight from the garden. The bay leaf in the recipe gives the preparation an interesting aroma.

Required ingredients:

• Zucchini – 2 small fruits;
• Bay leaf – 5-7 pieces;
• Parsley – 1 large bunch;
• Granulated sugar - 1 table. spoon;
• Salt - 1 table. spoon;
• Water – 1000 milliliters.

How to pickle zucchini recipe:

1. Wash the pulp, it is better not to peel the peel, so the fruits will be strong and will not soften during the salting process, then the fruits are cut into small pieces;
2. First put bay leaves in sterilized jars, then chopped pulp, put washed parsley on top;
3. In a separate container, you need to mix water with salt, put it all on the fire and boil for several minutes;
4. Now all that remains is to pour the hot mixture over the prepared preparations and close them with sterilized lids. The lids are simply sterilized in boiling water.

Salted zucchini with squash

Vegetables such as squash are not always used in preparations, but they have their positive qualities. This combination can be supplemented with a variety of herbs, for example, dill, parsley, bay leaf, horseradish, cherry leaves and others. And if you don’t have herbs on hand, you can only use saline solution.

Required ingredients:

• Zucchini – 5 kilograms;
• Squash - 5 kilograms;
• Salt – 300-400 grams;
• Water – 5 liters.

How to pickle zucchini quickly:

1. The pulp can be salted in a wide variety of containers; if the salting takes place in a tub or large saucepan, then it is not necessary to cut the vegetables, and if they are salted in jars, then they are cut into circles;
2. The prepared circles need to be placed in a container in one layer, sprinkled with chopped herbs;
3. After this, it’s time to prepare the brine; for it, put a pan of water on the stove, add salt to it and stir. The solution should boil for about 5 minutes;
4. You can pour the vegetables with hot or cold solution, it depends on the degree of maturity of the vegetables. Young fruits must be poured with a completely cooled solution; in this brine, the vegetables will not soften, but will turn out tender and completely salted. But if fully ripened fruits are used, then the brine must be added hot, so the pieces will be salted better and the pulp will not be so hard;
5. After the containers are filled with brine, you must immediately roll them up with lids and place them in a cool place. This twist will take a long time to salt; you should try it no sooner than after 2 months.

Salted zucchini in Moldavian style

This recipe for pickling zucchini for the winter uses a large number of spices and herbs, so the pieces are not just salted. This preparation is not similar to pickles, but to an independent snack, so there is simply no need to add additional products to it. The workpiece is simply opened and served on the table.

Required ingredients:

• Young zucchini – 10 kilograms;
• Dill greens – 0.5 kilograms;
• Garlic – 300 gr.;
• Hot pepper – 100 grams;
• Tarragon greens – 60-80 stalks;
• Currant leaves – 40-50 pieces;
• Horseradish – 20 small leaves;
• Celery – 15-20 leaves;
• Cherry leaves - 10 pieces;
• Salt - approximately 1.5 cups;
• Water – 5 liters.

Step-by-step cooking instructions:

1. First you need to boil the brine. To do it, you need to boil water, add table salt to it, stir, boil for 2-3 minutes so that the salt crystals are completely dissolved, now the solution must be filtered through a cloth or several layers of clean gauze;
2. While the solution is cooling, you need to prepare all the necessary ingredients, rinse the zucchini, cut off the stalks on both sides, prick with a fork or toothpick;
3. Wash all the leaves and seasonings well and let them dry a little;
4. Peel the garlic and cut into thin slices;
5. Wash the pepper, remove the seeds, chop finely;
6. At the bottom of the container in which the vegetables will be salted, you need to place a small part of the spices, then arrange the fruits so that there is as little free space between them as possible, also put some of the greens in the middle of the vegetables, lay out the remaining fruits and cover it all with the remaining amount of greens;
7. You can put pressure on the surface of the vegetables, or you can leave it like that;
8. Then the pieces need to be filled with a completely cooled solution, the mixture is not put into a cold room for about 1 month, during which time the salting process will take place;
9. Then you can remove the pulp into glass containers and close with lids;
10. It is better to store this pickling in a cool room, and you can try it after about 2-3 months.

Zucchini can be used to prepare not only vegetable caviar, but also, for example, for pickling. You can consider salting zucchini in a cold way, and also learn how to salt zucchini like milk mushrooms. The salted pulp can subsequently be added to stewed vegetables, meat stews and other dishes. Spicy zucchini can be used as an independent dish.

You can make many different delicious preparations from zucchini: they are salted, pickled, fermented, etc. In this article we will talk about how to salt and pickle zucchini.

We have already told you how to prepare a delicious appetizer from zucchini - zucchini caviar, and we also talked about preparing prepared salads for the winter. No less popular than caviar and salads made from this vegetable are pickled, salted zucchini, which also proves to be a wonderful appetizer on the everyday and festive table. We'll talk about them.

Pickling and salting zucchini is quite simple, simpler than many other preparations, so if you decide to try stocking up for the winter for the first time by canning vegetables, stopping at zucchini would be a great idea.

Like other vegetables, zucchini can be preserved in various vinegar marinades, and fruit and vegetable juices can also be used as a filling. It is customary to pickle and salt zucchini by cutting it, but sometimes there are recipes in which this is done whole or in halves if the fruits are small. That's all the theory, now let's get to practice!

Recipes for salting and pickling zucchini

We have collected for you a wide variety of recipes for pickling and pickling zucchini, from which you can choose the option that best suits you. So let's get started!

Classic recipe for pickling zucchini for the winter

You will need for 1 1 liter jar: 600-700g of zucchini, 3-5 black peppercorns, 2-3 allspice peas, 1-2 bay leaves and cloves of garlic, 1 horseradish leaf and dill umbrella, 1 tbsp. salt and vinegar 9%, hot pepper - to taste, currant leaves - optional.

How to pickle zucchini for the winter. Rinse the jars thoroughly with soda, boil the lids, rinse the zucchini, rinse thoroughly and cut the greens with scissors. Cut off the tails of the zucchini, cut into circles or quarter circles. Peel the garlic, place the additives in each jar at the bottom: allspice and black pepper, bay, garlic, a slice of hot pepper, then place the greens, zucchini on top of it (as much as will go in to the top) and cover with a little more greens on top. Bring water to a boil, pour into a jar, cover with a lid and leave for 10 minutes, drain the water into a saucepan, add salt to it, bring to a boil, pour the zucchini into the jar again, cover with a lid and leave, then drain the water again, boil and Pour in the zucchini for the third time. Pour vinegar into the jar, cover with a lid and roll up. Allow the jars to cool at room temperature upside down, covering them with a blanket.

You can pickle zucchini in a slightly different way - with cherry leaves.

Recipe for pickling zucchini with cherry leaves

You will need: 10 kg of young zucchini, 5 liters of water, 300 g of horseradish leaves and/or root, parsley and cherry leaves, 50 g of salt for every 1 liter of water.

How to pickle zucchini with cherry leaves. Cut off the tails of the zucchini, rinse them well with running water, and prick with a fork. Rinse all the additives, chop the horseradish root into small pieces. Place zucchini in layers in a pickling container, topping each layer with cherry leaves, parsley, horseradish root and/or leaves. To make brine, add 50g of salt to water for every 1 liter, bring to a boil, filter and cool. Pour the cooled brine over the zucchini and put them in a cool, dry place for 20-25 days. The brine needs to be added all the time, but prepare it at the rate of 20 g of salt per 1 liter of water.

For this recipe, use zucchini up to 10cm long with underdeveloped seeds.

The next recipe already relates to pickling zucchini.

Pickled zucchini recipe

You will need: 1 kg of zucchini, 1 liter of water, 75-90 g of salt, 70-75 ml of vinegar 9%, 30 g of dill, 10 cloves of garlic, 3-5 peas of allspice, 1 pod of hot pepper.

How to prepare pickled zucchini for the winter. Take zucchini up to 15cm long, rinse, cut off the stalks, cut into circles 1.5cm thick. Chop the dill, cut the garlic and pepper lengthwise into several strips. Place the prepared additives on the bottom of the jars, compact them, and place the zucchini on top. Bring the water to a boil, dissolve the salt, pour in the vinegar, pour the filling into the jars with zucchini. Sterilize jars for 12 minutes (0.5 l) or 15 minutes (1 l) and roll up.

You can marinate zucchini with apple cider vinegar.

Recipe for zucchini marinated with apple cider vinegar

You will need: 1 kg of young zucchini, 100 g of sugar and apple cider vinegar, 1 liter of water, 3 black peppercorns, 2 cloves, 1.5 tbsp. salt, dill, coriander seeds.

How to pickle zucchini. Rinse and cut the zucchini in half lengthwise, rinse and dry the dill. For the marinade, pour vinegar into the water, add salt and sugar, bring everything to a boil and remove from the stove. Place the zucchini halves in sterilized jars, alternating with dill sprigs, also add spices, pour in the boiling marinade, cover the jars with sterile lids and leave for a day, then add the remaining marinade, seal the jars with lids, and store in the cold.

Those who love something savory can prepare spicy pickled zucchini.

Recipe for spicy pickled zucchini

You will need: zucchini, marinade - 450-600 ml of vinegar 9% for 1 liter of water, 15 g of black currant leaves, 5-7 peppercorns and clove buds, 1-2 bay leaves.

How to cook spicy pickled zucchini for the winter. Young zucchini with soft seeds should be used. Peel the zucchini, remove the core and cut into 2-3cm cubes, place in boiling water for 5-7 minutes, then immediately immerse in cold water. To make the marinade, add salt, sugar, vinegar, spices to boiling water and remove from heat. Place the zucchini in jars and pour in the hot marinade. Sterilize jars in a container with boiling water for 15 minutes (0.5 l) and 20 minutes (1 and 2 l), then seal.

A very interesting option is marinating zucchini in apple juice.

Recipe for zucchini marinated in apple juice

You will need: zucchini, marinade - 1 cup each of vegetable oil, water and apple juice, 50g of grated garlic, 30g of sugar and salt.

How to prepare zucchini for the winter. Peel the young zucchini, cut them into circles, put them in a 3-liter jar, pour boiling water over them twice, leaving the water for 10-15 minutes each time after pouring. For the third time, pour boiling marinade over the zucchini again and roll up.

Making preparations for the winter is not at all as difficult as it seems, it is an interesting, exciting and creative process, and what a joy will be from its result when in the fall or winter you open a jar of aromatic pickling! Happy preparations! We recommend looking at recipes for pickled zucchini.

Zucchini is a tasty and healthy vegetable. And how many dishes can be prepared from them - stews, pancakes, and caviar. They don't last long, so housewives have gotten used to storing vegetables for the winter. They pickle them, salt them, and make jam. Pickled fruits are well suited for vitamin salads, which are preferably served with hot dishes. It is best to roll zucchini according to the classic recipe using natural preservatives - aspirin, oil, salt or vinegar.

How to pickle zucchini

The general principle of this preparation of the product is soaking in an acidic environment, which is created by either vinegar or its essence. In rare cases, housewives resort to citric acid, which is less harmful to the gastric mucosa. The mildest option is fresh fruit juice. However, any pickled product has a negative effect on the gastrointestinal tract, so it should be used with caution and excluded from the menu for gastritis or ulcers. The quality of the dish depends on the following conditions:

• Only fresh, barely ripe vegetables. Young zucchini has thin, soft seeds that do not need to be cut out, so the whole mass will be used for work. A significant plus is that cooking takes less time.
• If you want very dense pieces that will crunch even after soaking for a long time, take zucchini: they have firmer flesh.
• A light, quick snack without the pronounced spiciness inherent in marinated vegetables can be obtained if you take only 1 tsp. 9% vinegar per liter jar. You should not reduce this indicator, especially if you put pickled zucchini for the winter without sterilization - otherwise the product will not last long.
• The amount of salt is calculated by the volume of the container in which you put the vegetables, regardless of whether you took 2 zucchini or 10. The standard option is 35 g per liter.
• The duration of sterilization depends on the volume of the container: liter jars require 30 minutes, half-liter jars require 12-15 minutes.

• How to remove glue from clothes
• Inflammation of the lymph nodes: causes of the disease, symptoms and treatment
• Cake in a frying pan with condensed milk: step-by-step recipes with photos

Quick pickled zucchini

The set of ingredients is very simple - the juicy pulp of the vegetable is set off only by the piquancy of garlic and the tenderness of vegetable oil, and salt and vinegar will preserve the products. Nothing extra, so you can use homemade preparations anywhere. The composition of this dish is as follows:

• summer fresh zucchini – 0.6 kg;
• salt – 1/2 tsp;
• vegetable oil – 1/2 tbsp.;
• table vinegar 9% - 2 tbsp. l.;
• garlic clove – 1 piece;
• spices and herbs.

Preparation:

1. If the zucchini is not young, the shell and core are removed. Fresh summer ones are cut immediately after washing, making thick circles - at least 2 cm.
2. Salt the zucchini and squeeze out after half an hour. Pour out the juice.
3. Chop the garlic, combine with oil and spices. Professionals advise adding a sprig of dry rosemary for 3-5 minutes, and then removing it - this will give the marinade a bright, unique aroma.
4. Pour vinegar over the zucchini, then the oil mixture, cover with herbs.
5. After half an hour, you can remove the workpiece for storage.

Korean marinated zucchini

This dish is an ideal pairing for meat recipes and can be used for sandwiches and salads. Spicy taste, rich bright aroma, golden hue - it will be very difficult to resist. The ideal recipe for pickled zucchini for the winter for lovers of spicy taste sensations:

• dry red pepper – 1.5 tbsp. l.;
• onion – 1 pc.;
• large carrots – 300 g;
• strong ripe zucchini – 700 g;
• vegetable oil – 1/3 tbsp.;
• soy sauce – 1 tbsp. l.;
• vinegar essence – 1 tsp;
• sugar, salt - 1 tsp each;
• sesame - on the tip of a knife;
• Korean seasonings - optional;
• greens (any).

Preparation:

1. Wash and cut the zucchini into strips. Season with salt and press down with a heavy plate or pan.
2. Peel the carrots and grate.
3. Chop the onion and sauté in a spoonful of oil.
4. Squeeze the zucchini and combine with carrots and onions.
5. Dissolve sugar in the remaining vegetable oil with soy sauce, pour this liquid over the vegetables.
6. Chop the garlic and season with the Korean mixture. Add seasonings, vinegar essence, herbs.
7. Distribute the product into jars and sterilize.

Instant pickled zucchini

The highlight of this dish is the cheese mass, which makes it nutritious and tender. Whether it cooks quickly is an open question, but it is swept off the table in the blink of an eye. Professionals recommend immediately doubling the volume of components. For 2 large servings you will need:

• young zucchini – 500 g;
• Adygei cheese – 70 g;
• apple cider vinegar – 100 ml;
• grated garlic – 3 tbsp. l.;
• parsley - a bunch;
• olive oil – 150 ml;
• salt – 1 tbsp. l.

Preparation:

1. Salt the vinegar, throw in a torn bunch of parsley, mix with oil.
2. Grate the cheese, cut the zucchini into cubes. Pour in the liquid obtained above.
3. Season the dish with garlic and put it in the refrigerator.

• Duck soup - recipes with photos, how long it takes to cook poultry or wild poultry
• Why do cucumbers turn yellow?
• Citramon increases or decreases blood pressure - how to take tablets. Use of citramon for blood pressure

Marinated zucchini with honey and garlic

An absolutely independent dish with a delicate sweet taste and amazing aroma. Grilling vegetables before eating makes the perfect snack for weight watchers. Instant pickled zucchini is made from the following products:

• Buckwheat honey – 2 tbsp. l.;
• zucchini – 3 pcs.;
• garlic clove – 1 pc.;
• fresh apple juice – 200 ml;
• fresh purple basil - several leaves.

General instant cooking technology:

1. Boil apple juice and mix with honey.
2. Pass the garlic through a press.
3. Slice the zucchini thinly. Rub the basil between your fingers to enhance the aroma.
4. Mix all ingredients and leave in the cold.

Marinating zucchini

Lovage deserves special attention in the recipe: housewives prefer to add it to all zucchini preparations for the winter for the purpose of long-term storage. It is recommended to add dill umbrellas with seeds. The vinegar indicated in the recipe for quick-cooking pickled zucchini can be easily replaced with essence (1 tsp per liter jar).

Compound:

• bell pepper – 3 pcs.;
• eggplant – 1 pc.;
• carrots – 2 pcs.;
• zucchini – 4 pcs.;
• various peppercorns – 6-7 pcs.;
• lovage, currant leaves - to taste;
• salt – 2 tbsp. l.;
• vinegar - 3 tsp.

Preparing pickled zucchini:

1. Peel the vegetables, cut them, place them on a wire rack. Bake on the grill until significantly darkened.
2. Boil a liter of water, add salt, and drain through cheesecloth. Add vinegar to hot liquid.
3. Distribute the vegetables into jars, sprinkle with peppers and herbs. Pour in slightly cooled (80 degrees) marinade.
4. Boil the lids and sterilize the jars with the preparation.
5. Roll up the finished dish.

Zucchini for the winter - a simple recipe

Vegetables prepared according to a quick “grandmother’s” recipe turn out to be tender in taste, moderately salty and fully retain their healthy and crunchy properties. The seaming uses a minimum of spices, and the cooking process itself does not take much time.

To prepare this preserve, you need the following ingredients:

• fresh zucchini - 4-5 medium-sized fruits;
• sugar, salt and table vinegar;
• allspice, dried cloves and dill;
• garlic and bay leaf.

The zucchini is washed with water, then peeled from the surface skin, especially if the vegetable is already “aged”, and first cut into rings, then into small cubes. Leave to infuse in cold water for 30-40 minutes.

Dried clove flowers, allspice, dill umbrellas and 2-3 peeled cloves of garlic (for a container volume of 1-1.5 liters) are placed alternately at the bottom of clean, sterilized glass jars using steam or other suitable methods. Diced vegetables are placed tightly on top so that there are no large voids left inside the container.

Now we begin to prepare the classic marinade, which will consist of water, salt and sugar. Bring to a boil, simmer for about 10-15 minutes and at the end add 1-2 tbsp. l. vinegar essence. The hot brine is poured into jars, sealed with sterile lids and, after cooling, sent for winter storage.

Recipe 3. Canned zucchini for the winter without sterilization

Almost every housewife knows that canned zucchini for the winter is an excellent alternative to preparing tomatoes or cucumbers.

For a liter jar you will need:

• Zucchini – 700 g.
• Parsley - a couple of sprigs.
• Garlic – 2 cloves.
• Sugar – 15 g.
• Salt – 15 g.
• A bite of nine percent concentration - 30 ml.
• One bay leaf.
• Black pepper – 6-7 peas.

Peel the vegetables, cut into 1 cm thick slices. Place the zucchini in a deep container and cover with cold water. Leave the vegetables in the water for a couple of hours, then drain the water.

Place a bay leaf, parsley sprigs, peeled garlic cloves and pepper on the bottom of a clean glass container.

Place tightly chopped vegetables on top of these ingredients, add water and cover. Let stand for half an hour. Then pour the marinade into a saucepan, add salt and sugar. Bring the brine to a boil, and finally pour in the vinegar.

Pour the prepared brine over the vegetables, place the lid on and place upside down. Wrap the jars well and let cool.

Vegetables marinated with spices and mustard - a delicious preparation for the winter

The taste of vegetables prepared using this technology is incredibly juicy, slightly spicy and at the same time soft. They are good for making salads and serving with baked or fried meats. The combination of turmeric, mustard seeds and dill creates a unique aroma.

To prepare such zucchini, use the following set of products (per 1 liter jar):

• green, ripe zucchini - 2-3 pcs.;
• onions - 1-2 pcs.;
• table vinegar and sugar;
• mustard seeds, dill seeds, turmeric and celery.

The zucchini is selected, washed and, if desired, peeled with a special knife. Then they are cut into medium-sized rings and placed in a deep bowl.

Sprinkle the vegetables on top with fresh sliced ​​or grated onion rings and thoroughly mix the ingredients together.

The resulting mixture is lightly salted, a little water or ice cubes are added and left to infuse for 30-50 minutes. Mix all the spices, salt, a small amount of sugar and vinegar in a metal pan and place on the stove to simmer over low heat, but no more than 5-7 minutes.

When the zucchini and onions have steeped, they are placed in a colander, the water is allowed to drain completely and sorted into clean, pre-sterilized jars.

Pour warm (but not hot) marinade from the stove on top and immediately close tightly with lids. After this, you can turn the workpieces over, cover them in a blanket or other warm fabric, let them stand at room temperature and then send them to the cellar or basement until winter.

How to cook salted zucchini quickly

The main task of a caring mother and wife is to diversify the menu of their beloved household members with treats that will be both tasty and healthy.
Lightly salted zucchini prepared according to your own recipe will be an excellent addition to main courses, as well as a wonderful appetizer during a feast. The piquant and at the same time delicate taste of young and vitamin-rich summer fruits will be a pleasant surprise for all fans of spicy and salty foods. This dish is prepared quickly and does not require any special skill. And most importantly, it is made without vinegar, with water and aromatic spices. Thanks to this, the taste is delicate, with a slight sourness. The rich aroma of original lightly salted zucchini instantly stimulates the appetite, so let’s hasten to bookmark the new recipe and start testing it.

Zucchini in garlic sauce with butter - a juicy and aromatic appetizer

Zucchini slices marinated with garlic acquire a very interesting and bright taste that will appeal to even the most demanding gourmets. The structure of vegetables becomes tender and soft, and the aroma is simply unique.

To quickly prepare such a roll at home, you need the following set of ingredients:

• ripe zucchini - 2 kilograms;
• garlic - 2-3 medium cloves;
• vinegar, salt, sugar and sunflower oil;
• parsley or cilantro (as additional spices).

The first step is to prepare vegetables and spices. The zucchini is washed in cold water, the garlic is peeled and passed through a press or crusher. The main fruits are cut in any convenient way, but it is best to use standard cubes.

The resulting mixture is left to infuse in a bowl for about an hour. After the time has passed, the pan with the contents is placed on the fire and simmered for 10-15 minutes, not forgetting to pour a little table or wine vinegar into the container.

Now carefully lay out the products in clean and sterile jars, add herbs or allspice if desired and close with tight lids.

Quick pickled zucchini with honey and soy sauce - recipe

Wash the zucchini. Peel them if they are old. Take a vegetable peeler and cut them into thin strips. Prepare the marinade. It is very easy to prepare. Pour soy sauce into a bowl. Add natural honey. If your honey is thick or heavily sugared, you can melt it in the microwave. Finely chop the garlic or pass it through a press.

Add chopped garlic. Add salt and red powder. Ground red pepper in this recipe can be replaced with literally 1-2 rings of red chili pepper. Pour vinegar into the marinade. Mix all ingredients. Place the zucchini in a tray or deep bowl. Pour the resulting marinade over them. Stir. Close the container with a lid. Place in the refrigerator for 2-3 hours. I also recommend preparing zucchini baked in the oven with tomatoes and cheese.

Assorted vegetables from the “finger-licking” series

Salting zucchini according to an old recipe turns out to be very juicy and piquant, but most importantly, satisfying.

To make 1 three-liter jar of this salad, you need the following ingredients:

• zucchini and fresh apples - 2 and 0.5 kg;
• bell pepper - 1-2 large fruits;
• hot chili pepper - 1 pod;
• onions, carrots and garlic;
• vinegar, tomato paste, oil and salt.

The zucchini must be washed with water, then the top skin is peeled off with a special knife, all the seeds are removed and cut into small cubes, after which they are left in a pan with clean cold water.

The remaining vegetables, except garlic, are also washed and chopped. The stalk and seeds are removed from the pepper, apples and horseradish are cut into small slices, and cayenne pepper (you can use the ground kind if you are not a connoisseur of savory snacks) is cut into small slices.

All vegetables are processed in a meat grinder or blender until a homogeneous fruit and vegetable puree is formed. Now salt, sugar and a little vegetable oil are added to the resulting mass, after which everything is thoroughly mixed and sent to the stove.

Pour fresh tomato paste or homemade juice with pulp on top and simmer the filling for 10-15 minutes over low heat.

Pour the infused zucchini slices into the pan, stir and simmer in the same mode for about 20 minutes until the main vegetable softens. The hot salad is placed in clean jars, which are covered with lids. Wrap the workpieces in a warm towel, turn them over and, after cooling, send them to be stored on dark shelves in a cellar or closet.

Vegetables marinated in honey sauce - a recipe for true gourmets

This appetizer salad has a pleasant, refreshing taste and is served as an appetizer, like mushrooms, with fried and baked meat dishes, or used as a base for a fresh winter salad.

Since the recipe does not involve cooking, it is better to pickle young vegetables with soft skin and without large seeds formed inside.

In addition to zucchini, they also use:

• dill and coriander;
• natural May honey;
• apple cider vinegar (7%);
• salt and vegetable oil.

Selected zucchini is washed well and cut into small pieces so that they marinate better. In parallel with preparing the main vegetable for seaming, take a small glass or any other bowl and pour vinegar into it first, then a few tablespoons of fresh honey and 1 teaspoon of salt and vegetable oil.

Mix well so that the honey is properly mixed and dissolved, add the rest of the spices, finely chopped dill (also suitable in dried form), coriander and others. Mix everything again with a regular or wooden spoon and leave to infuse.

Next, add small zucchini cubes to the spices with vinegar and honey, mix everything well and put the bowl in the refrigerator to marinate for several hours. You can put the salad in jars (sterilization of the container is required) and store it, or use lightly salted zucchini as a base for preparing delicious fresh dishes.

Recipe 2. Instant lightly salted cucumbers

Delicious lightly salted cucumbers can be prepared in literally 15 minutes, and after a few hours they can be served with new potatoes or shish kebab.

To prepare lightly salted cucumbers according to this recipe you will need:

• glass jar or saucepan
• cucumbers
• salt
• water
• garlic
• greenery.

Preparation:

Everything is done very simply! Wash the cucumbers thoroughly, cut off the tails, and transfer to a jar. Add peeled garlic and herbs to taste.

Fill with brine: for 1 cup of boiling water, add 1 heaped teaspoon of salt. All! On the same day, lightly salted cucumbers can be served.

Zucchini fried with herbs in marinade

These fried vegetables with a crispy crust and garlic are served in winter as an independent dish with fresh mayonnaise or other favorite seasonings. Their taste is very soft, rich, and they are also filling.

The following ingredients are used to prepare pickles:

• fresh, young zucchini - 2 kilograms;
• refined or olive oil for frying;
• vinegar, parsley, dill, etc.;
• garlic, green onions, mayonnaise, flour.

First, they begin to prepare the products. Greens, onions and zucchini are washed in running water and allowed to dry. The garlic is peeled and divided into slices. Clean fruits along with the skin are cut in any convenient way, but for frying it is better to cut them into relatively thick slices.

Each piece is dipped in flour on both sides, previously mixed in a plate with salt. Next, place the battered zucchini in a heated frying pan with vegetable or olive oil. There is no need to feel sorry for it, let it be enough so that the vegetables are fried as if deep-fried.

As soon as a golden blush appears, turn the zucchini over and fry until crusty on the other side.

All greens are cut into small pieces, the garlic is crushed with a press or very finely chopped, mixed together and placed on the bottom of glass jars.

Roasted zucchini is layered on top of the greens and each container is topped with oil and fresh vinegar as the main preservatives. Now you can send the workpieces for storage in the refrigerator or cool cellar.

But not everyone knows that this vegetable is universal; you can prepare a lot of different delicacies from it. Ukrainian salted zucchini also turns out to be very appetizing. This dish is not only an original snack, but also a food that benefits the human body, because this vegetable contains potassium salts, calcium and magnesium, as well as many other microelements that contribute to normal functioning and increase immunity, especially in winter. Therefore, probably, many housewives try to make as much preserved zucchini as possible, choosing proven recipes. We will look at some of them today.

Classic recipe: salted zucchini

For good preservation, you need to choose the right vegetables. They should only be fresh, fifteen centimeters long, with dense pulp.

Ingredients: four kilograms of zucchini, one hundred grams of salt and sugar, one bunch of parsley and celery, three hundred and fifty grams of vinegar 6%, half a hot pepper, twenty peas each of black and allspice, one horseradish root, five grams of tarragon, ten bay leaves, ten cloves of garlic. For the marinade: one and a half liters of water, one hundred grams of sugar, one hundred grams of salt, three hundred and fifty grams of vinegar 6%.

Salted zucchini in Ukrainian is prepared as follows: wash the vegetables, cut into thin slices, not forgetting to remove the stems. Cut the capsicum in half and remove the seeds. The horseradish is cleaned and washed, the greens are chopped. A layer of spices and herbs is placed at the bottom of previously prepared clean jars, zucchini is placed on top and the whole thing is poured with marinade (boiling). The containers are covered with lids and sterilized for eight minutes, after which they are rolled up and cooled.

Quick pickled zucchini with garlic - recipe

To prepare this appetizer, it is best to use young zucchini. They need to be washed and their ends cut off. After this, the zucchini needs to be cut lengthwise into slices (strips 1 cm thick. Then cut each strip lengthwise into thinner strips up to 2 cm wide. Place them together and cut crosswise. The resulting cubes will be almost the same in size.

Now the zucchini needs to be blanched. Pour water into the pan. I take one and a half liters of water. Boil it. Once it boils, add the zucchini cubes to the pan. Stirring, cook for literally 2-3 minutes, no more, otherwise they will become soft and will not crisp.

Immediately drain the water with the zucchini in a colander. Leave them to cool. You can douse it with cold water.

While they are cooling, wash the dill and chop it finely. Peel the garlic cloves.

Transfer the cooled zucchini to a bowl. Add dill to them.

Pass the garlic through a press.

After this, add refined sunflower oil. Olive oil lovers can use this too. Zucchini with it will have a slightly different taste, especially if you use good extra virgin olive oil.

Pour in apple or table vinegar. I like apple cider vinegar better, because it is not so harsh, and it has a more pleasant smell. Lately I’ve been using it almost exclusively in recipes with vinegar.

Sugar the zucchini.

It remains to add the last ingredient - salt.

I would like to note right away that adjust the amount of sugar, salt, vinegar and vegetable oil to your taste, if any of these products seems too little or too much for you.

Stir the zucchini. Cover the bowl with a plate or lid. You can transfer the quick pickled zucchini to a jar or container and close it. Place them in the refrigerator. In about an hour, you can try the quick pickled zucchini. When stored properly, these zucchini can last in the refrigerator for over a week, the only question is whether you can resist them. As a rule, they are eaten the very next day.

I wish you bon appetit. I will be glad if you liked this recipe for quick pickled zucchini with dill and garlic. Write in the comments what kind of zucchini you like. I look forward to hearing from you.

Melitopol salted zucchini for the winter: step-by-step culinary recipe

Ingredients: seven hundred grams of fresh (small) zucchini, two one bunch of dill, four mint leaves, as well as a little parsley (celery), one bay leaf and a pinch of black hot pepper, fifteen grams of salt, eighty grams of vinegar 6%. For the marinade: for one liter jar take three hundred grams of water, fifteen grams of salt, and eighty grams of 6% vinegar.

Preparation

Ukrainian salted zucchini is prepared quite simply. To do this, you need to wash the vegetables well and cut them into circles. Greens are also chopped along with garlic. The jars are pre-washed and sterilized. Then they put herbs and spices in them, place zucchini on top and pour boiling marinade over it all. The jars are placed in a saucepan and sterilized under closed lids for twelve minutes, then they are immediately rolled up and left to cool with their necks down.

method number 1

Ingredients: for one half-liter jar take three cloves of garlic, two leaves of horseradish, half a bunch of celery and parsley, half a red capsicum, three mint leaves, one bay leaf, squash. For the marinade: for one liter of water take fifty grams of salt, twelve grams of acetic acid 80% or two hundred grams of table vinegar.

Preparation

To prepare salted zucchini in Ukrainian, you need to peel and cut the vegetables into cubes; small fruits can be preserved whole. Spices, herbs, and then squash are placed at the bottom of previously prepared clean jars, poured with boiling brine (two hundred grams are needed for a half-liter jar), sterilized for ten minutes, then rolled up and laid to cool.

Canned squash: method No. 2

Ingredients: for one kilogram of squash take twelve cloves of garlic, one bunch of dill, one pod of red hot pepper, four peas of allspice. For the marinade: for one liter of water take ninety grams of salt, seventy-five grams of table vinegar.

Preparation

To make salted zucchini in Ukrainian (we are looking at the recipes today), you need to cut the squash into cubes along with garlic and pepper, while chopping the greens. Spices and dill are placed at the bottom of pre-prepared jars, and zucchini is placed on top (quite tightly). Add salt and vinegar to boiling water, stir and pour containers of vegetables with this brine, cover with lids and sterilize for twelve minutes, and then roll up, turn upside down and cool.

Quick pickled zucchini with garlic. Photo

I highly recommend making quick marinated zucchini with garlic, honey and soy sauce. These zucchini have the taste and aroma of Asian cuisine.

Ingredients:

• Zucchini - 1 kg.,
• Honey - 1 teaspoon,
• Soy sauce - 50 ml.,
• Garlic - 4-6 cloves,
• Dill - a couple of sprigs,
• Red pepper powder - a pinch
• Salt - 0.5 teaspoons,
• Table, apple or rice vinegar - 2 tbsp. spoons.

Zucchini, salted for the winter

Ingredients: one kilogram of zucchini, one large bunch of parsley, one horseradish root, one and a half pods of hot pepper, three cloves of garlic. For the marinade: one liter of water, eighty grams of salt.

Preparation

Today we are looking at fairly simple recipes. Salting zucchini for the winter begins with washing the vegetables and soaking them in water for three hours, after removing the stalks. Meanwhile, add half of the herbs and spices to the bottom of the jars. After time, the zucchini is cut into circles and placed on top of the herbs, and another layer of spices is laid on top. Vegetables are poured with brine, a wooden circle and pressure are placed on top, and covered with a cloth. The container is first kept at a temperature of twenty degrees Celsius, making sure that the brine completely covers the vegetables. If necessary, add marinade. After three days, the container is placed in a cold place to complete the fermentation process. This takes about thirty days. In this case, it is necessary to periodically remove the emerging film of mold; the circle and oppression are washed in warm water. Mold will not appear if dry mustard powder is sprinkled on top of the vegetables.

Ukrainian zucchini with horseradish

Ingredients: two kilograms of zucchini, one liter of water, two hundred grams of vinegar 5%, twenty grams of horseradish leaves, twenty grams of celery and parsley, five black peppercorns, four mint leaves, as well as two bay leaves, three cloves of garlic, three spoons salt.

Preparation

Vegetables are washed and cut into small pieces, peppers are cut into rings. The garlic is chopped. Place washed herbs, horseradish and garlic, mint and spices at the bottom of jars prepared in advance, and place vegetables on top. All this is poured with boiling brine, covered with lids and sterilized for eight minutes, and then rolled up.