Zucchini for the winter is finger-licking with ketchup, tomato and mayonnaise - recipes with photos. How to prepare a delicious zucchini salad for the winter. Finger-licking zucchini salad for the winter

Canned zucchini appetizer with tomato and garlic

This recipe is for 2.5 - 3 kg of zucchini. To prepare zucchini with tomato paste and garlic for the winter, you will need:

• half-liter jar of tomato;
• vegetable oil – 200 ml;
• table vinegar – 100 ml;
• sugar – 200 g;
• 1 head of garlic;
• 20 pcs. peppercorns;
• salt – 2 tbsp. l.;
• Bay leaf.

It is better to use young zucchini, but if you have to roll up already overripe fruits, then they are peeled and seeds removed, and then cut into slices. Garlic should be grated on a medium grater or pressed with a garlic clove.

You should wait until the contents boil again and add the chopped zucchini. After boiling for half an hour, the zucchini will submerge in the liquid. Now it’s time to transfer the pickled zucchini into sterile jars and roll up.

Zucchini ketchup with onions

• zucchini – 1.5 kg;
• onions – 0.5 kg;
• tomato paste – 0.5 l;
• table vinegar (9 percent) – 100 ml;
• salt – 2 tbsp. l.;
• sugar – 3-4 tbsp. l.;
• sweet paprika – 5 g;
• cayenne pepper – 5 g;
• ground black pepper – 5 g.

• Free the zucchini from seeds and peel the skin. Finely grate or puree in any other way.
• Remove the skin from the onion and cut it into small pieces.
• Mix onion pieces with zucchini puree.
• Sprinkle the vegetable mixture with sugar and salt. Leave overnight in a cool place. The zucchini should stand like this for 5–10 hours.
• Place over low heat and bring to a boil.
• Cook for 20 minutes.
• Add spices, vinegar, tomato paste. Stir and continue cooking for the same amount.
• Distribute the sauce into prepared jars of equal capacity.
• Place a piece of cloth on the bottom of a large saucepan, place jars of ketchup in it, covering them with lids.
• Pour water into the pan. Its level should reach the hangers of the cans.
• Place the pan over low heat. Sterilize jars of sauce for 10–20 minutes after the water in the pan begins to boil. Ten minutes is enough for cans with a capacity of 0.25 liters, for half-liter ones you need 20 minutes. If the volume of the jars is more than 0.25 l, but less than 0.5 l, sterilize them for 15 minutes. It is not advisable to use larger containers for ketchup.

After removing the jars from the pan, screw them tightly. Once cooled, store your winter supplies in a permanent storage area. This zucchini ketchup costs well and can be kept at room temperature.

Without vinegar

Not every housewife welcomes the use of vinegar in her homemade preparations. Let's look at how you can cook zucchini without adding it.

Ingredients:

• zucchini;
• water 1.5 liters of water (preferably spring water);
• citric acid – 6 g;
• salt – 2 tbsp. l.;
• granulated sugar – 1 cup;
• “Chili” ketchup – 4 spoons;
• garlic;
• greenery.

Cooking process:

1. After thorough washing, the zucchini is soaked in cold water for 1.5 hours.
2. Then the vegetables cut into slices are placed in pre-sterilized jars. Garlic and herbs are also added to them.
3. The marinade is prepared as follows: mix water, ketchup, citric acid, salt, sugar. This entire mixture is brought to a boil over low heat.
4. While boiling, the marinade is poured into jars. The jars should not be cold, otherwise they will burst.
5. This appetizer is served hot. When sufficiently cooled, the zucchini is immediately refrigerated.

A simple recipe for zucchini ketchup for the winter

Composition (per 2 l):

• zucchini – 1.5 kg;
• tomato paste – 0.5 l;
• water – 0.5 l;
• sugar – 120 g;
• salt – 40 g;
• vinegar essence (70 percent) – 20 ml;
• ground black and red pepper - to taste.

Cooking method:

• Wash the zucchini. Use a vegetable peeler to remove a thin layer of peel. Cut off the ends. Divide the vegetables in half lengthwise with a knife and scoop out the pulp and seeds with a spoon.
• Cut the zucchini into large pieces and grind through a meat grinder. You can grind them to a puree in any other way.
• Place the zucchini puree, along with the juice released from the vegetables during chopping, into a thick-bottomed saucepan.
• Fill with water and put on fire. Cook covered over low heat for half an hour.
• Mix tomato paste with salt, pepper, seasonings, sugar.
• Add the pasta to the zucchini and stir.
• Simmer over low heat until the sauce reaches the consistency you want, but at least half an hour.
• Sterilize the jars in any convenient way. It is better to choose small containers, since after opening, zucchini ketchup can be stored in the refrigerator for no more than a week.
• Fill the jars with sauce and seal them tightly with pre-boiled lids.

Zucchini ketchup, prepared according to a simple recipe, stands well at room temperature. This version of the sauce has a familiar taste, so few people will be able to guess that it is made from zucchini.

How to make Zucchini Ketchup

Prepare the necessary ingredients. Wash the zucchini and remove the peel.

Cut the zucchini into small pieces and place in a saucepan with a thick bottom. Add 180 ml. water, cover with a lid and place on medium heat. When the zucchini boils, reduce the heat.

Steam until soft and liquid evaporates.

Mix tomato paste and 300 ml. water. Add spices, salt, sugar. Stir and leave for 20 minutes.

After a while, pour the tomato mixture into the zucchini.

Blend with an immersion blender until smooth. If you do not have an immersion blender, then pass the zucchini through a meat grinder with a fine grid twice and only then add the tomato mass and mix. Place the sauce over medium heat, close the lid and after the first “splashes”, reduce the heat and cook for 20 minutes. Before stirring, remove the pan from the heat, stir and return to simmer.

After the time has passed, add vinegar essence and simmer for another 10 minutes. Remove from heat.

Pour the ketchup into sterilized jars and close with clean, dry lids. Turn over, wrap and cool.

From the specified amount of ingredients, we got 2 jars with a volume of 0.55 ml. Delicious preparations to you!

Cooking features

Vegetable preparations for the winter are made based on general rules. If you have already had to close canned vegetables for the winter, you are familiar with most of the features of making zucchini ketchup. But it wouldn’t hurt to remind them, especially since they may still be unknown to a novice housewife.

• Cans for canned food must be inspected to make sure there is no damage, washed with soda until they squeak, and sterilized for 20 minutes in any convenient way. Many housewives sterilize containers by steaming them by placing them, neck down, on a sieve, colander or special device and placing them over a pan of boiling water. Another method of sterilization is in the oven, the temperature in it at this time is maintained at around 150–160 degrees. The third option for sterilizing jars is in the microwave.
• Metal lids are used for canning. Both those designed for tightening with a key and screw ones are suitable. They need to be washed and boiled.
• Zucchini for ketchup should be peeled and seeded, even if they are young. Then they are crushed by grating or passing through a meat grinder. You can also use a blender, but it will take more time, since many vegetables will not fit in the bowl of the unit.
• The more thoroughly the vegetables are chopped, the more delicate the consistency of the finished ketchup will be.
• Zucchini ketchup is prepared with the addition of tomatoes or tomato paste. When using fresh vegetables, the sauce will taste better, but it will take longer to prepare, since the tomatoes must first be peeled and seeded. It’s easier to do this if you cut the skin of the tomatoes, blanch them for several minutes in boiling water, then cool them by transferring them to cold water. The seeds can be removed with a spoon by cutting the vegetable in half. Another way is to rub the tomato pulp through a sieve.

Zucchini ketchup can be mild or spicy, thick or thin – it all depends on the recipe chosen.

Zucchini ketchup with tomatoes

Recipe for making zucchini ketchup with yellow and red tomatoes. The ketchup turns out thick, satisfying and very tasty. There is no need to add any thickeners or preservatives to it. Various spices and a pinch of curry are responsible for the unique aroma of this ketchup.

Zucchini stuffed with cottage cheese

zametkipovara.ru
The taste is spicy and at the same time delicate, and the texture of the zucchini is very juicy.

Ingredients

• 2 small zucchini;
• 200 g cottage cheese;
• 1 bunch of dill and parsley;
• 2 cloves of garlic;
• 1 egg;
• salt and ground black pepper - to taste;
• 100 g hard cheese.

Preparation

Peel the zucchini and cut lengthwise. Using a spoon or knife, scoop out the pulp to form “boats”.

In a separate bowl, mix cottage cheese, chopped herbs, pressed garlic, egg, salt and pepper. Stuff the zucchini mixture.

Place the stuffed zucchini on a baking sheet lined with parchment. Sprinkle each with grated cheese.

Bake in an oven preheated to 180°C for 40 minutes.

Plum ketchup - the best recipe for the winter

The recipe is prepared through a meat grinder, which is found in every home.

Ingredients:

• Tomatoes – 2 kg
• Plums - 500 g
• Onion – 250 g
• Sugar - 200 g
• Salt - 1 tbsp. l.
• Ground red pepper - 1 tsp.
• Vinegar 9% - 100 g
• Cloves - to taste

Preparation:

1. Pass chopped tomatoes, pitted plums, peeled and chopped onions through a meat grinder.

2. Place the skipped mass in a saucepan and cook for 1-1.5 hours, stirring.

3. Then rub the cooked mass through a sieve.

4. Add sugar, salt, pepper, cloves to the pureed mass and cook for another 10-15 minutes.

5. At the end of cooking, pour in vinegar. Stir.

6. Place in sterilized jars or bottles. Close with lids.

Zucchini for the winter is finger-licking good without sterilization

To ensure that your winter zucchini turns out to be finger-licking, you can make it even without sterilization. The taste will not suffer from this, and the cooking time will take much less.

Required Ingredients for Garlic Zucchini

• zucchini – 2 kg
• greens – 2 bunches
• garlic – 2 heads
• water – 1.7 l
• sugar – 4 tbsp
• salt – 4 tbsp
• ground black pepper – 1 tsp
• ground red pepper – 1 tsp
• bay leaf – 6 pcs
• vinegar – 100 ml
• cloves – 10 buds
• coriander – 1 tsp
• vegetable oil – 250 ml

Step-by-step instructions on how to make finger-licking zucchini for the winter without sterilization

Top 8 recipes for making tomato sauce with apples for the winter

When the cellar was filled with jars of pickled, salted and mashed tomatoes into ketchup with olives, and fragrant apples were buried in the straw of boxes, turned into marshmallows and jam, then... Or maybe when you just want something extraordinary... Then it’s time to prepare tomato sauce with apples for the winter according to recipes that even a novice cook can handle.

Taste features of the dish

Tomatoes contain monosodium glutamate, a flavor enhancer, but an excellent taste is also created by sweet and sour apples, which provide it with a delicate consistency due to pectins. In the classic version, the sauce is moderately spicy, with a slight sourness.

What side dishes are recommended to serve with?

Rice, buckwheat, pasta - the sauce is deliciously versatile. It is also good with grilled vegetables, with potatoes - in the form of mashed potatoes or golden brown slices.

Recipes and basic cooking principles

All fruits for the recipes below are peeled and chopped twice. Before the start of heat treatment through a meat grinder, if this point is not noted, cut into pieces (do the same with garlic and herbs). The products are placed in clean jars and do not require final sterilization. Recommended apple varieties can be replaced.

A classic version of tomatoes and apples for the winter

What you will need:

• 0.5 kg of pear;
• 2 kg of tomatoes;
• 4 buds of cloves, coriander;
• 60 ml apple cider vinegar;
• 1 p. l. salt;
• 4 s. l. Sahara.

Preparation: Boil fruits and vegetables with cloves for half an hour. Puree, add coriander, sugar, salt, simmer for 1 hour. 10 minutes before readiness, pour in vinegar.

Multicooker method

Ingredients:

• 50 ml oil;
• 2 onions;
• 1 kg tomato;
• 0.5 kg Antonovka;
• 3 s. l. granulated sugar;
• 0.5 s. l. salt;
• 3 s. l. tomato paste;
• 30 ml Worcestershire sauce;
• 20 ml vinegar.

Procedure: fry the onion in oil, add tomatoes, fruits (in this recipe the food is not pureed - just cut into tiny pieces), as well as other products, close the lid, activate the “stew” mode for 1 hour.

With ginger root

What you will need:

• 1 kg of tomatoes;
• 5 onions;
• 1 kg idared;
• 25 g ginger root;
• 2 s. l. salt;
• 1 p. l. Sahara;
• 10 buds of cloves, 15 black peppercorns;
• 20 ml vinegar;

Preparation: simmer vegetables and fruits in a small amount of water for about half an hour. Add the entire set of products (except vinegar), count down 30 minutes.

https://youtube.com/watch?v=3yyUXQrk_Po

In 10 min. Until ready, grind everything into a puree and pour in vinegar.

Spicy tomato and apple sauce

Ingredients:

• 100 ml olive oil;
• 1 kg of tomatoes;
• 300 g onions;
• 600 g Antonovka;
• 2 jalapenos;
• 3 s. l. granulated sugar;
• basil greens;
• 1 p. l. salt;
• 30 ml vinegar.

Procedure: fry the onion in oil, add tomatoes, fruits, jalapenos, simmer for 40 minutes. Puree, add the rest of the ingredients, cook for 10 minutes.

With sweet pepper

What you will need:

• 1.5 kg tomato;
• 400 g renet;
• 400 g fresh paprika;
• 10 peas of allspice;
• 80 ml vegetable oil;
• 10 cloves of garlic;
• 3 s. l. salt;
• 6 p. l. Sahara;
• 40 ml vinegar.

Preparation: place vegetables and fruits in a pan, pour in oil, cook for 20 minutes. Puree, add other ingredients and cook for 10 minutes.

Sweet and sour sauce from tomatoes and apples

Ingredients:

• 1.5 kg tomato;
• 300 pears;
• 350 g carrots;
• 3 s. l. honey;
• 1.5 s. l. salt;
• nutmeg;
• cinnamon;
• 4 cloves of garlic;
• 30 ml vinegar.

Procedure: simmer the tomatoes for half an hour. Fill the fruits and carrots by a quarter with water and simmer separately until soft. Grind everything into puree, combine, cook for 10 minutes. Add other products, boil for 5 minutes.

With added plums

What you will need:

• 1.5 kg of tomatoes;
• 0.5 kg plums;
• 6 onions;
• 0.5 kg renet;
• 5 s. l. granulated sugar;
• 2 s. l. salt;
• ground chili, cloves, cinnamon;
• 40 ml vinegar.

Preparation: cook fruits, tomatoes, onions for 2 hours. Puree, mix in the remaining ingredients, cook for 35 minutes.

With onion

Ingredients:

• 0.5 kg idared;
• 2.5 kg of tomatoes;
• 250 g onions;
• 7 p. l. salt;
• 3 s. l. Sahara;
• ground red and black pepper;
• 100 ml apple cider vinegar.

Procedure: simmer vegetables and fruits for half an hour. Puree and simmer for another 40 minutes. In 15 min. add the rest until done.

Storage periods and rules

Sauces are stored in the cellar for 12 months. With the addition of vinegar, it can be stored in a kitchen cabinet for 6-9 months if the temperature does not exceed 18 °C.

Zucchini for the winter with tomato paste

Zucchini for the winter with tomato paste - the recipe is somewhat more complex than other methods of preparing zucchini, but it rightfully bears the title of a universal twist. The fact is that the vegetables themselves are an addition to the potato side dish, and the brine can act as a gravy for any meat dish.

We recommend preparing more zucchini with tomato paste, as your family and guests will like them, and you can put them on the holiday table. The taste of the finished product is slightly spicy, but does not interrupt the taste of the vegetables themselves. Zucchini with ketchup for the winter has a more delicate taste, the recipe for which is also presented below.

Winter squash with tomato paste ingredients

• Zucchini – 3 kilograms;
• Garlic – 100 grams;
• Seasoning for Korean carrots – 2 tablespoons;
• Sugar – 1 glass;
• Sunflower or olive oil – 200 milliliters;
• A bunch of parsley (small) – 1 piece;
• Tomato paste – half a liter;
• Salt – 1 tablespoon;
• Vinegar 9% – 200 milliliters.

Winter squash with tomato paste preparation

We cut clean zucchini into cubes without removing the peel.

Cutting zucchini into cubes

Place the zucchini in a saucepan, add sugar and butter, vinegar, Korean seasoning, tomato paste, and salt. Stir, put on fire, and after the contents boil, cook for exactly an hour. The contents must be stirred frequently.

Cook and stir the zucchini

After an hour, prepare the herbs and garlic. Both need to be finely chopped (the garlic can be crushed with a crush), and then put in a pan and cook for 20 minutes.

Everything is almost ready! Place the salad in sterile jars, and then seal the jars themselves. Let's turn it over and, if desired, wrap it up. Once the salad has cooled, transfer the jars to a cool place for later storage.

However, we won't stop there. Let's look at another zucchini recipe. As in the case of the first one, the end result will be a tasty product and an equally tasty sauce.

Zucchini with ketchup for the winter

Zucchini with ketchup for the winter

Zucchini with ketchup for the winter is not the most common snack. Housewives are accustomed to pickling zucchini or preparing it without sterilization, complementing its taste with spices, herbs and garlic. This recipe calls for the use of ketchup. It will enhance the aroma of zucchini and give it an unusual taste.

Much depends on what kind of ketchup you choose. Homemade is best, of course. In addition, you can add chili pepper to it - this will make it more spicy, and this spiciness will then be transferred to the zucchini.

This recipe is not only simple, but also opens up scope for culinary imagination. For example, you can use the already mentioned spicy ketchup.

The taste of both zucchini and ketchup will be pronounced and nothing will interrupt it. As a nice addition, even children can enjoy the zucchini themselves.

Zucchini with ketchup for the winter ingredients

• Zucchini – 2.5 kilograms;
• Vinegar – 1 glass;
• Ketchup – 6 tablespoons;
• Peppercorns – 12 pieces;
• Cold water – 1.5 liters;
• >Sugar – 1 cup

Cooking zucchini with ketchup for the winter

As always, wash the vegetables. Now cut the prepared zucchini into circles, trying to maintain a thickness of 1 centimeter. This way the vegetables will be well saturated with brine when they are in jars.

Now let's take the banks. You will need 6 to 7 half-liter jars. We tightly place the zucchini in them, throw in 2 peppercorns, but to your taste you can throw in 3 peas, but do not forget to take this into account when preparing the ingredients.

Let's make the marinade. Dissolve salt in warm water, add sugar and ketchup. Bring the water to a boil. As soon as our marinade has cooled a little, pour vinegar into it. The resulting liquid will be light red, even orange. We pour it into jars, which we cover with lids.

Pour the ketchup marinade over the zucchini

All that remains is to screw the jars on, turn them upside down as usual, and wait for them to cool. All is ready! They will be stored until winter and the entire cold season, if the technology was followed exactly.

How to make spicy tomato ketchup for the winter

Ingredients:

• Tomatoes – 2 kg.
• Onion – 1 kg.
• Bell pepper – 1 kg.
• Hot pepper – 3-4 pcs.
• Garlic – 1 head
• Sugar – 150 gr.
• Salt – 1.5 tbsp. spoons
• Vinegar 9% - 120 ml.

Cooking method:

1. Take the tomatoes, wash them, cut out the unripe areas and the core. Grind in a blender and cook in a saucepan for 10 minutes.

2. Wash the pepper under running water, cut it into pieces, remove the tails and seeds. Cut into small cubes.

3. Peel the onion and chop it lightly. Can be crushed using a blender.

4. Place the vegetables in a saucepan with tomato ketchup base.

3. Then add salt and sugar. Leave to cook for 20 minutes over low heat. If you think the sauce is too thick, you can add 100-150 ml. water.

4. Pass the garlic through a press and add it to the main mass together with vinegar and boil for another 5 minutes.

5. Pour ready-made homemade ketchup into sterilized jars and roll up. We store our preparation in a cool place. Bon appetit.

“Mother-in-law’s tongue” salad of zucchini with bell peppers in tomato sauce

Now I’ll tell you how to prepare the awesome, fiery “Mother-in-Law’s Tongue” snack with lots of chili pepper and garlic for the winter. It can also be called differently in Korean.

The filling is prepared from a large number of tomatoes, which makes the preservation tender, with a distinct unique taste. The above ingredients make 3 half liter jars.

• any zucchini – 3 kg;
• bell pepper – 5 pcs.;
• 20 garlic cloves;
• 3 chili peppers;
• tomatoes – 4 kg;
• sugar – 190 g;
• vegetable oil – 200 ml;
• 70 g salt;
• vinegar with less acidity – 125 ml.

First, I prepare the filling: I blanch the tomatoes, grind the pulp, and pour them into a metal container.

I pass the peeled garlic through the garlic, free the chili pepper from the stalks, chop it with a knife along with the seeds, and do the same with the bell pepper. I put everything in tomato juice.

Washed zucchini, cut into long layers resembling a tongue. It’s not for nothing that we conserve “mother-in-law’s tongue.”

Add salt, sugar, oil, vinegar to a mixture of tomato, pepper and garlic, stir well, bring to a boil on a small burner.

I add the zucchini and cook over the same heat for 20 minutes.

I put the mixture into sterile jars, roll it up, cool it under a fur coat, and lower it into the cellar.

Advice! When handling chili peppers, be sure to wear rubber gloves to avoid burning your skin. Do not cook the zucchini for a long time, as they may become overcooked and the appetizer will lose its aesthetic appearance.

If there are too many chopped vegetables, then divide into batches; in this case, you should not wait until the first ones soften, just hold for a few minutes and remove. It is acceptable to use even old, hard-skinned zucchini.

Marinated zucchini with chili ketchup (

07 July

Zucchini is the most masterly pretender of all vegetables. Marinate it in vinegar and oil with dill and garlic - you will get a skillful imitation of milk mushrooms. Well, one to one, if you eat the dish with your eyes closed, of course.

A dozen or two cherry plum berries and a little sugar transform a neutral-tasting vegetable into “exotic” canned pineapples.

So I took into account the ability of zucchini to transform taste, a handful of allspice, a couple of dill umbrellas, a little ketchup and other means of culinary expression to prepare an unusual and tasty appetizer.

Vegetable pieces absorb the aromas of savory spices like a sponge, but even after long-term storage they remain crispy and juicy. I definitely recommend preparing zucchini with chili ketchup for future use (for the winter). Just a song, not a snack!

To prepare you will need:

Yield: 3 half-liter jars.

How to prepare zucchini with chili ketchup (“Torchin”, “Heinz”) for the winter:

Bon appetit and good mood!

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Zucchini ketchup with garlic and herbs

Composition (per 1–1.25 l):

• zucchini – 1 kg;
• tomatoes – 0.75 kg;
• onions – 0.2 kg;
• garlic – 1 head;
• table vinegar (9 percent) – 20 ml;
• fresh herbs – 100 g;
• starch – 20 g;
• water - as much as needed;
• salt, spices - to taste.

Cooking method:

• Wash the vegetables and dry with a napkin.
• Peel the zucchini and remove the seeds. Cut into small cubes.
• Divide the zucchini in half. Fill one part with water so that it covers them, add salt and cook for 20 minutes. Drain in a colander.
• Pour boiling water over the tomatoes and peel them. Remove the stalk and the dense area of ​​pulp next to it. Cut the tomato pulp into cubes and combine with raw zucchini.
• Scroll the peeled onion through a meat grinder or chop with a blender, add to the vegetable mixture.
• Add a little salt and let stand for half an hour.
• Place on low heat, cook for 20 minutes.
• Strain the tomato-zucchini mixture.
• Add boiled zucchini to the resulting liquid.
• Add finely chopped herbs with a knife, garlic passed through a press, and mix.
• Add salt and season to taste.
• Place over low heat and bring to a boil.
• Dissolve starch in two tablespoons of cool boiled water.
• Pour into the sauce and cook, stirring until it thickens.
• Add vinegar, stir and remove from heat.

All that remains is to distribute the ketchup into previously sterilized jars and seal them tightly. It is advisable to store the sauce in a cool place, in a cellar or refrigerator. This seasoning has a thick consistency that contains pieces of zucchini.

Zucchini ketchup is no less tasty than tomato ketchup; it can add new flavors to the dish. At the same time, such preparation for the winter will be inexpensive.

Source: OnWomen.ru

Canned crispy zucchini. The most delicious!

Let's now try to prepare zucchini with sterilization. This recipe has been tested for years, so you are sure to get crispy and tasty zucchini. The indicated quantity of products is designed for 8 1 liter cans.

Ingredients:

• 5 kg of zucchini.
• Greenery.
• Currant leaves.
• Horseradish root.
• Hot peppers.
• Bay leaf.
• Dill umbrellas.
• Peppercorns.
• Horseradish leaves.
• Garlic.
• 300 ml table vinegar.
• 6 tbsp table salt.
• 5 tbsp white sugar.

Canning process

Before preparing the product, you need to prepare the jars. That is, wash them with a soda solution, and then rinse with cold water. If desired, you can sterilize.

Now you can start preparing the brine. Add 3.5 liters of filtered water to the pan, add sugar and salt to it.

When the liquid boils, you need to add vinegar.

Now let's move on to the greens. You need to wash the dill and chop it. Cut the horseradish leaves into 5 cm pieces. Peel the garlic cloves and divide them into two parts.

Place horseradish leaves, dill umbrellas, peppercorns, garlic, and bay leaves on the bottom of the jar. If desired, you can add blackcurrant leaves and parsley.

Let's start preparing the zucchini. They need to be washed well, and then cut into 1.5 cm circles. If you have large fruits, then they can be cut into semicircles or quarters. This will not change the taste of the snack.

After this, the vegetable slices need to be placed in jars with spices and herbs.

Pour boiling marinade over the zucchini and cover the jars with lids.

After this, the workpiece must be sterilized. To do this, place a towel on the bottom of the pan and place the zucchini in it. Pour hot, but not boiling water up to the hangers of the jars. Place the pan on the stove and wait for it to boil, then sterilize for 10-15 minutes

After this, the cans need to be removed and rolled up with a special key. The jars should be covered upside down with a blanket or towel until they cool.