Spicy zucchini salad for the winter

Greetings, dear friends! Zucchini season is in full swing, and today I want to share with you an interesting selection of zucchini salad recipes. Over the years, I have accumulated a lot of interesting and tasty ideas on how to deliciously cook zucchini for the winter, and for your convenience, I have collected all the recipes on one page: bookmark it, print it (printable version at the end of the page), share with friends in social networks.

Most recipes for zucchini salads are without sterilization, which you don’t like so much, and any recipe presented is also on the website with step-by-step photos - use the site search. We will prepare both classic preparations: Korean-style zucchini, mother-in-law’s tongue, zucchini lecho, uncle benz, as well as new items: zucchini with rice, zucchini with milk mushrooms, a spicy appetizer, zucchini salad with cabbage...

How to make zucchini lecho for the winter: a delicious preparation with tomato paste (you'll lick your fingers!)

Ingredients:

3 kg of zucchini;
1.5 kg bell pepper;
2 pods of hot pepper;
2 heads of garlic;
0.5 kg of tomatoes;
3 tablespoons of tomato paste;
0.5 l of water;
1 cup (250 ml) sugar;
1 glass of vegetable oil;
0.5 cups 9% vinegar;
100 g salt.

*From the specified amount of ingredients, approximately 4.5 liters of lecho are obtained.

How to prepare zucchini lecho for the winter:

Wash all vegetables thoroughly. Peel the zucchini and cut into large strips.

Remove the seeds and membranes from the bell pepper and cut into strips about 1 cm wide.

We cut the tomatoes into several parts and twist them through a meat grinder (or chop them with a blender).

Pass the garlic through a press. Finely chop the hot pepper. Combine tomato paste with water and mix thoroughly. In a large saucepan that will fit all the ingredients, put the zucchini, bell pepper, hot pepper, garlic, add salt and sugar, pour in the vegetable oil, tomato paste and tomato paste mixed with water.

Mix the zucchini lecho thoroughly.

Place the pan on the fire and, with the lid on over medium heat, bring the mixture to a boil. Then reduce the heat and simmer the zucchini lecho for 20 minutes. Pour in vinegar and stir. Simmer for another 10 minutes.

Place the zucchini and pepper lecho into hot, wiped dry, sterilized jars and immediately seal it tightly.

Turn the jars of lecho upside down and wrap them until they cool completely.

We store this squash lecho for the winter in a dark place, or at room temperature.

Korean winter salad

Time: 1.5 hours (excluding marinating).
Calorie content of the dish: 61 kcal per 100 g.
Purpose: preparation for the winter.
Cuisine: Russian.
Difficulty: medium.

Harvesting zucchini for the winter without sterilization can be carried out according to the Korean type. In this case, proper cutting of vegetables and their pickling is important. Of the seasonings in the recipe, only curry is used, but lovers of spicy tastes can add special sets of spices for Korean carrots to the dish.

Ingredients:

zucchini – 3 kg;
bell pepper – 1 kg;
carrots – 1 kg;
garlic – 2 heads;
vegetable oil – 200 ml;
curry – 1 tbsp. l.;
vinegar – 200 ml.
sugar – 100 g;
salt – 4 tbsp. l.

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Cooking method:

Vegetables are washed thoroughly. cleaned. Remove the seeds from zucchini and peppers. Carrots are grated on a special grater for Korean salads. Do the same with zucchini. Sweet peppers are cut into long strips with a knife. Garlic is crushed with a press.
Mix the chopped vegetables, add half the salt and spices, and leave in the refrigerator overnight.
Heat 2 liters of water. Add the remaining salt and sugar there. After boiling, carefully pour in the vegetable oil and vinegar and remove from the stove.
The resulting marinade is added to the vegetable mixture, stirred, and simmered for 20 minutes over low heat.
The prepared Korean zucchini salad is placed in jars (they must be sterilized) and covered with lids. After cooling, move to a cool place.

Preservation classic: Mother-in-law's tongue from zucchini (spicy and savory winter snack without sterilization)

Ingredients:

3 kg ripened zucchini
1 kg sweet pepper
500 g tomato
2 large heads of garlic
1 hot pepper
100 g sugar
1.5 tbsp. l. coarse salt
3-5 peas of black allspice
3 clove buds
250 ml purified water
250 ml refined sunflower oil
3 tbsp. l. 9% table vinegar

How to cook mother-in-law's tongue from zucchini for the winter:

Wash the ripened zucchini, peel them from seeds and cut them into long cubes. If the zucchini peel is tender, then there is no need to peel it so that the vegetables retain their shape during cooking. If the zucchini is very mature and large, it is better to peel the peel so that it does not spoil the zucchini for the winter.

Wash the tomatoes and remove the stem. Cut the tomatoes into pieces and pass them through a meat grinder.

Wash the sweet and bitter peppers, cut them in half and remove the seeds. Let's pass the pepper through a meat grinder.

In a deep saucepan, combine twisted tomatoes, sweet and bitter peppers. Add garlic crushed through a press (it can also be twisted together with vegetables). Pour salt, sugar and spices into the pan, as required by the recipe for rolling zucchini. Add odorless oil and purified water.

Stir the mixture, put the pan on the fire and bring to a boil.

Then pour the zucchini sticks into the boiling tomato mixture.

Stir and continue cooking the ingredients for 20-25 minutes.

Then pour 9% table vinegar into the vegetables so that zucchini preparations for the winter are well stored.

Boil everything for another 5 minutes and turn off the heat. Place the salad in sterilized jars.

Cover the jars with metal lids and roll them up.

Turn the jars upside down and wrap them thoroughly. When the jars have cooled, we will put away the delicious winter zucchini preparations for the winter in a dark and cool place.

The result is 3 liters of salad.

A simple and delicious recipe for zucchini salad with mayonnaise

Required Ingredients

1 kg of zucchini;
350 g carrots;
200 g onions;
4 cloves of garlic;
80 ml vegetable oil;
80 ml vinegar;
160 ml mayonnaise;
2 tablespoons of sugar - without top;
1 tablespoon salt.

*The weight of peeled vegetables is indicated. This amount of ingredients yields approximately 2.2 liters of preserved food.

How to Canning Step by Step

For the salad, we select only young zucchini: if the zucchini is older, the inside is looser and softer, and the seeds are coarser. From such zucchini, the salad will not be as tasty, and the zucchini strips in it will be small (they will fall apart during the sterilization process). If you have to use larger zucchini, remove the entire inner part and use only the dense outer part of the vegetable. We wash and clean the zucchini. If the zucchini is very small and fresh, with intact skin, you don’t have to peel it, just trim the ends. Cut the zucchini into small strips - approximately 0.5 - 0.7 cm x 3 - 3.5 cm.

Peel the onion and wash it. Cut the onion into half or quarter rings.

We peel the garlic and pass it through a press.

Peel the carrots and wash them. Grate the carrots using a Korean carrot grater.

In a wide, thick-bottomed stainless steel saucepan, combine the prepared vegetables: zucchini, carrots, onions and garlic. Add mayonnaise, vegetable oil, vinegar, salt and sugar.

Gently mix the salad so that all ingredients are evenly covered with sauce and spices.

Cover the pan with a lid and place on low heat. Simmer for 10 minutes, stirring a couple of times during this time. During this time, the vegetables will become a little softer, settle, and juice will be released. Taste the zucchini and add salt or sugar if necessary.

Mix the vegetables carefully and fill the pre-sterilized jars tightly. When filling the jars, lightly press down the vegetables so that there is as little free space between them as possible. Pour the remaining juice over the vegetables.

Cover the jars with lids and place them in a pan, the bottom of which is lined with a napkin. Fill the jars with warm water so that it does not reach a couple of centimeters to the hangers of the jars. Place the pan with the jars on the stove and bring to a boil over high heat. then reduce the heat to medium and sterilize for 40 minutes (half-liter jars).

After sterilization, carefully remove the jars and immediately seal them tightly. Turn the jars of salad upside down and leave them like that until they cool completely.

Store this salad in a cool, dark place.

The famous “Uncle Bens” of winter squash (with tomatoes and peppers)

Ingredients:

2 kg of zucchini;
600 g tomatoes;
500 g bell pepper;
500 g carrots;
350 g onions;
230 g sugar (1 cup);
250 ml vegetable oil;
100 g salt;
120 ml 9% vinegar;
350 g tomato paste;
1 liter of warm water.

*The specified amount of ingredients makes 6 liters of salad.

How to prepare winter zucchini salad “Uncle Bens” without sterilization:

First, let's prepare all the vegetables. Wash the zucchini, peel and cut into small pieces (about 1 - 1.3 cm). We clean the carrots, trim the ends and wash them. Grate the carrots on a coarse grater. Cut the bell peppers in half lengthwise, remove the seeds, cut out the stem and wash them. Cut the peppers into strips. Peel the onions, rinse and cut into thin half rings. We cut the tomatoes in half and cut out the places where the stalks are attached (in many varieties they are light and dense). Cut the tomatoes into small pieces, about 1.5 - 2 cm.

Preparing tomato sauce. Mix tomato paste with warm water, being careful not to form lumps.

Pour tomato sauce into a large saucepan with a thick bottom (we will cook the salad in it), add salt, sugar and vegetable oil, mix again. Place the pan on the fire and quickly bring to a boil.

Add zucchini to the boiling tomato mixture and stir. Bring to a boil and cook covered over low heat for 12-15 minutes.

Add onions, carrots and bell peppers to the pan. Mix. Bring to a boil again and cook for another 15 minutes.

Place the tomatoes in the pan, simmer again after boiling for 10-15 minutes, until the tomatoes are ready.

Pour vinegar into the pan, stir and cook on the fire for a couple more minutes.

Immediately place the hot salad into pre-sterilized jars and hermetically seal (roll or screw) with boiled lids.

We wrap the jars of salad under a blanket for about a day, until they cool completely. Then we send the salad to a permanent storage location.

Zucchini salad for the winter “Uncle Bens” is ready! This salad can also be stored in an apartment, only in a dark place so that the vegetables do not lose color.

Onion and zucchini salad for the winter

Published: 07/31/2015 Posted by: AnyutkaM [Offline] Calories: Not specified Cooking time: Not specified

Original salad of zucchini and onions for the winter. Its peculiarity is that the amount of onions is very large. We take these two main products in equal quantities. Boiled with spices, very thinly sliced, the vegetables turn out very juicy, aromatic, but retain their crunchy properties and delicate sweet taste. In winter, by opening such a jar of preservation, you will receive a salad absolutely ready to serve. At most, you can sprinkle it with chopped garlic for piquancy. Onion and zucchini salad, prepared for the winter, can become a complete side dish for meat dishes, or it can be used to prepare stews, stewed with other vegetables. From this quantity of products you will get two liter or four half-liter jars. It’s more convenient, of course, to seal it in smaller containers, so the preserves won’t stand open in the refrigerator. Take 45 minutes of your time to make a delicious twist for the winter. See also salad with eggplants and tomatoes for the winter. Recipe for winter zucchini and onion salad.

You will need: - 1 kg of zucchini, - 1 kg of onions, - 50 ml of vinegar, - 50 ml of vegetable oil, - 1.5 tbsp. salt - 1.5 tbsp. sugar - a couple of allspice peas (for each jar).

Step-by-step recipe with photos:

Wash the zucchini thoroughly. Since we will not be peeling them, it is important that there are no contaminants left on the skin. We cut off the stalk and chop it very thinly (no more than 1.5 mm) in the shape of circles. For these purposes, it is most convenient to use a special grater. Well, or try with a knife.

You should get peeled onion rings that are exactly the same thickness.

Mix together and add salt. Sprinkle with sugar.

Mix with your hands or a spoon so that the spices cover each piece. Leave for half an hour so that the zucchini releases its juice.

Place everything in a bowl or pan with a thick bottom. Cook for 10 minutes over low heat. Then add the bite and oil. We wait until the mixture boils.

All! You can put the zucchini salad with onions in sterilized jars for storage during the winter. We tamp tightly and distribute several peas of allspice on top.

Seat the lids tightly. Now the preservation should stand upside down until completely cooled.

Tips: For this winter zucchini and onion salad recipe, it is important to choose only young zucchini. They do not yet have large seeds, and the skin is not thick. Thanks to this, the circles are quite elastic and tender. Greens will add variety and a specific aroma to the twist. During cooking, add finely chopped dill or parsley. Or you can do it all together. If you like spicier pickles, then while the salad is boiling, you can add a pod of red pepper to it for three minutes. Just don’t forget to post it later. Bon appetit. Starinskaya Lesya Also try a salad of broccoli and sweet peppers for the winter.

The most delicious winter zucchini salad with tomato paste “Mother-in-Law’s Tongue”

Ingredients:

*Yield: 4.5 liters + lick spoon

3 kg zucchini
1 kg bell pepper (red)
1 pod of hot red pepper (if you like it spicier, then 2 pods)
1 cup of sugar
2 tablespoons salt.
250 ml. sunflower oil
6 tablespoons tomato paste
3 heads of garlic
150 ml. 9% vinegar

*Glass 250 ml.

How to prepare zucchini salad for the winter “Mother-in-law’s tongue”:

For this recipe we will need selected young zucchini with thin skin and underdeveloped seeds. Wash the zucchini and cut it into fairly large pieces, which will be convenient to prick onto a fork in the finished salad. We put the zucchini in a spacious pan in which we will cook our “Mother-in-Law’s Tongue” salad.

First wash the red bell pepper, then remove the seeds, and only then weigh out the amount required for the recipe. We cut the pepper so that it will be convenient to load it into a meat grinder or food processor. Peel and prepare garlic and hot pepper.

We pass the bell pepper, garlic, and hot pepper into a meat grinder.

Add salt, sugar, vegetable oil and tomato paste to the twisted mixture.

Mix thoroughly until the tomato paste dissolves, then pour the mixture into the zucchini.

Mix the zucchini and pepper again in the pan, cover with a lid and put on fire. And now a very important point: under no circumstances should you overcook the zucchini, because it will turn into mush and the effect will no longer be the same.

Bring the salad to a boil, reduce the heat to medium and simmer covered for 20 minutes. Then turn off the stove and leave for 1 hour. During this time, the zucchini will be completely cooked, but will remain intact and slightly crispy.

Before putting “Mother-in-Law’s Tongue” into jars, bring it to a boil again, pour in vinegar, boil for 2 minutes, and place in dry, sterile jars.

We roll up the jars with the preparation or screw on the lids, turn them over and wrap them in a blanket until they cool completely.

Zucchini salad for the winter “Mother-in-law’s tongue” is ready! We put the jars with the finished salad in the pantry or cellar, away from sunlight and heat sources.

Zucchini and sweet pepper salad

Another salad recipe made from zucchini and sweet peppers.

2 kg of zucchini;
1 kg of sweet pepper;
1 kg of tomatoes;
500 gr. onions;
400 ml vegetable oil;
100 gr. Sahara;
55 gr. salt;
2 teaspoons of vinegar essence (70%);
1 head of garlic;
2-3 tablespoons of tomato paste;
greens, red hot pepper to taste.

Wash the tomatoes, cut them into thin slices. We clean the bell peppers from seeds, wash them and cut them into narrow strips. Chop the onion into halves of rings. Peel the zucchini and cut it in half lengthwise. Then cut each half into four pieces lengthwise and chop into thin slices.

Heat the vegetable oil in a large thick-walled saucepan or cauldron. Place the onion in it and fry, stirring occasionally until translucent. Then add the tomatoes, after another three minutes, lower the bell pepper. After another five minutes of simmering, lower the zucchini. Salt the vegetables, add sugar and pepper. Stirring, simmer over low heat for about 20 minutes. Then add tomato paste, stir and continue simmering for about a quarter of an hour, remembering to stir occasionally.

Peel the garlic cloves and finely chop with a knife. Add garlic to vegetables and simmer for another two minutes. Then add chopped herbs, stir and let it boil.

Turn off the heat and pour in the vinegar, mix thoroughly and place the vegetable mixture in sterile jars. Immediately close tightly with lids. Place it upside down and wrap it with something warm on top.

Zinaida Sergeevna's zucchini lecho (quick and tasty)

Ingredients:

Zucchini 2 kg peeled
Bell pepper 500 gr, peeled
Onion 500 gr
Carrots 500 gr
Garlic 1 head
Hot chilli pepper to taste
Sunflower oil 1.5 cups
Salt 2 tablespoons
Sugar 7 tablespoons
Vinegar 9% 200 ml
Tomato paste (thick) 300 gr

*Output: 4.5 liters

* Glass 250 ml.

How to cook zucchini lecho:

Cut the onion into cubes, peel the carrots, and grate them.

Pour all the vegetable oil into a large frying pan or saucepan with a thick bottom and simmer the onions and carrots until the vegetables become soft.

We cut the zucchini into cubes, the pepper into strips, and pour it into a large pan, where we will prepare our lecho.

Dilute tomato paste in 600-700 ml. water, and pour in the zucchini and pepper.

Add fried onions with carrots, salt, sugar, pressed garlic and chili pepper to the pan.

Simmer the vegetables for 30-40 minutes from the moment they boil. Before finishing, add vinegar and simmer for another 5 minutes.

Next, place the squash lecho in prepared sterile jars and screw on the lids.

Turn the jars over and wrap them in a blanket until they cool completely.

You need to store zucchini lecho in the cellar, or on the balcony in a closet, but under no circumstances in the apartment, at room temperature.

A simple recipe for winter zucchini salad with carrots and onions

Ingredients:

3 kg of zucchini;
1.5 kg of onions;
1.5 kg carrots;
1 glass of vegetable oil;
1 cup 9% vinegar;
7-8 cloves of garlic;
2 tablespoons salt;
5 tablespoons of sugar;
1 tablespoon ground black pepper.

*We use a glass with a capacity of 250 mm.

*Weight indicated for already prepared vegetables.

*This amount makes approximately 5.5 liters of canned food.

How to prepare zucchini salad for the winter with carrots and onions:

We select young zucchini, with a diameter of no more than 6-8 cm. We clean and cut the zucchini into large cubes with a side of about 2 cm.

Cut the onion into cubes about 1 cm in size.

Grate the carrots on a coarse grater.

To prepare a salad from the specified amount of ingredients, you will need a large cauldron or saucepan with a capacity of 10 liters. Pour vegetable oil into a saucepan and add onions. Fry over low heat, stirring, for 10 minutes.

Add carrots and mix. Fry over low heat for 10 minutes, stirring occasionally.

Add the zucchini, stir and fry again for 15 minutes.

Add salt, pepper, sugar and garlic, passed through a garlic press. Mix carefully.

Simmer covered for 30 minutes over low heat. Add vinegar, stir and after 1 minute remove from heat.

Place the finished salad immediately into prepared jars and seal tightly.

Turn the jars of salad upside down and wrap them in a blanket or rug. Leave it like this until it cools completely (about 1 day).

This winter zucchini salad with carrots and onions can be stored at room temperature, only away from heat sources and in a dark place.

Zucchini salad Mother-in-law's tongue is lickable

Ingredients:

3 kg zucchini
3 large carrots
2 chili peppers
1 tbsp. garlic
100 ml. vinegar 9%
200 ml. sunflower oil
500 ml. tomato juice
1 tbsp. Sahara
2 tbsp. l. salt

Preparation:

1. Grate the peeled carrots on a coarse grater.

2. Pour oil into a large bowl, heat over medium heat and add carrots, sauté for 5 minutes.

Preparing zucchini for the winter with rice (Tasty and satisfying!)

Ingredients:

2 kg zucchini
1 kg carrots
1 kg tomato
1 kg onion
2 cups rice
500 ml. water
1 cup vegetable oil
2 tbsp. l. salt
0.5 cups sugar
100 ml 9% vinegar
Garlic and hot pepper optional

* glass 250 ml.

*Yield: 5 liters of finished preserves

How to prepare zucchini salad for the winter with rice:

To prepare a winter salad of zucchini with rice, let’s start by preparing and chopping all the vegetables. Grate the carrots on a coarse grater, and cut the onion into small cubes.

In the pan in which we will prepare our winter zucchini salad, grate the tomatoes.

Add to the grated tomatoes: salt, sugar and vegetable oil. Mix thoroughly.

Then add the prepared carrots and onions to the tomatoes. Mix again, cover with a lid, and place on the stove. Bring to a boil and simmer over low heat for 15-20 minutes.

Next, cut the zucchini into small cubes.

Add zucchini to the pan where our salad is cooked. Mix carefully and simmer over low heat for 15-20 minutes until the zucchini releases its juice.

Then pour in the rice, add water, stir, and simmer under the lid over low heat until the rice is cooked.

When the rice becomes soft, add vinegar, mix the zucchini salad and cook for another 5 minutes.

We put our winter zucchini salad with rice in pre-prepared sterile jars.

We roll up the jars of salad with sterile lids, turn them over, and wrap them in a blanket until they cool completely.

We put the cooled jars of zucchini salad with rice for storage in the basement or pantry. This winter zucchini preparation is perfectly stored in the apartment, at room temperature, provided that all recipe recommendations are followed.

Winter salad from zucchini with mayonnaise

Time: 1.5 hours.
Calorie content of the dish: 55 kcal per 100 g.
Purpose: preparation for the winter.
Cuisine: Russian
Difficulty: medium.

Zucchini for the winter without sterilization can be prepared with the addition of mayonnaise. To prevent the salad from turning out too greasy, the amount of vegetable oil in the recipe is reduced. Thanks to a small amount of chili pepper, the taste of the dish becomes piquant, but not very spicy.

Ingredients:

zucchini – 3 kg;
onion – 400 g;
carrots – 400 g;
chili pepper – 1/2 pod;
mayonnaise – 200 g;
sunflower oil – 100 ml;
vinegar – 150 g;
black pepper – 1/2 tsp;
sugar – 150 g;
salt – 2 tbsp. l.

Cooking method:

Vegetables are washed and peeled. Zucchini is cut into cubes, carrots are grated, onions are cut into rings. Place everything in a saucepan and mix.
Oil, mayonnaise, salt, sugar and chopped chili are added to the vegetable mixture. Everything is filled with 2 liters of water, put on fire, brought to a boil, and simmered for 30 minutes.
The jars are sterilized, the finished salad is laid out, and the lids are rolled up.

Preparing zucchini salad for the winter with cabbage, tomatoes and carrots

Ingredients:

1 kg zucchini
1 kg fresh white cabbage
1 kg tomatoes
1 kg carrots
500 g onions
250 ml sunflower oil
2 tbsp. l. salt
1 tbsp. l. Sahara
125 ml 9% table vinegar

How to prepare zucchini salad for the winter with cabbage, tomatoes and carrots:

Peel the onion and cut into quarter rings.

Shred the white cabbage into thin strips using a knife or a special shredder.

Wash the carrots, peel them and chop them on a coarse grater.

Pour refined vegetable oil into a deep saucepan. Add chopped onion, grated carrots and shredded cabbage. Let's mix. We will simmer the vegetables over low heat for 10 minutes.

Then add zucchini, chopped on a coarse grater, to the vegetable mixture. If the vegetables are young, then the peel and seeds do not need to be removed. Mix the vegetables and continue to simmer them together for another 10 minutes.

Add sugar and coarse table salt to the vegetable mixture.

Wash fresh tomatoes and remove stems. Finely chop the vegetables or grind them using a blender or meat grinder. Add chopped tomatoes to the rest of the ingredients. After mixing the vegetables, continue to simmer them for another 10 minutes.

After time, add 9% table vinegar to a delicious winter zucchini salad with cabbage. Stir and let the mixture sit for 10-15 minutes.

Then transfer the finished salad into sterilized glass jars, cover with metal lids and roll up using a machine. Wrap the finished preserves in a warm blanket and leave until completely cool.

We will store the vegetable preparations in a cool, dark place. The yield from the specified amount of ingredients is 3 liters.

Winter salad with zucchini and carrots

Time: 1.5 hours.
Calorie content of the dish: 67 kcal per 100 g.
Purpose: preparation for the winter.
Cuisine: Russian.
Difficulty: medium.

A salad with zucchini and carrots for the winter will be tastier if you add onions to the ingredients. For this dish, a separate preparation of the marinade is used (as for pickles). In this case, the vegetables better retain their taste and shape, making the preparation very appetizing.

Ingredients:

zucchini – 3 kg;
onions – 1 kg;
carrots – 1 kg;
vegetable oil – 300 ml;
vinegar – 150 ml;
bay leaf – 3 pcs.;
allspice peas – 10 pcs.;
sugar – 60 g;
salt – 2 tbsp. l.

Cooking method:

Vegetables are washed, peeled, zucchini is cut into cubes, onions into rings, carrots into small strips or grated. Everything is put in a saucepan.
For the marinade, 2.5 liters of water are heated, to which salt, sugar, and seasonings are added. You need to wait until it boils, add vinegar and after 2 minutes remove from the stove.
Hot pouring is added to chopped vegetables. Pour oil into it and simmer for 20 minutes over low heat.
For the winter, prepared salad of zucchini and carrots is placed in jars (do not forget about sterilization), rolled up with lids, allowed to cool and transferred to a cool place.

A delicious recipe for preparing zucchini for the winter “you’ll lick your fingers” (without sterilization)

Ingredients:

3 kg. zucchini
1 kg. bell pepper
0.5 kg. tomato
2 heads of garlic
2-3 pcs. hot pepper
180 gr. Sahara
2 tbsp. salt
250 ml. vegetable oil
150 ml. 9% vinegar

Output: 5 liters

How to cook:

First of all, let's prepare the zucchini: wash the zucchini and cut it into fairly large pieces so that the zucchini does not get boiled during cooking.

Cut the bell peppers and tomatoes so that it is convenient to grind them in a meat grinder or blender. Also don't forget about hot peppers.

Next, we pass the prepared vegetables through a meat grinder, or grind them using a blender.

Add sugar, salt, vegetable oil, and garlic, passed through a press, to the pan. Stir until smooth.

Add prepared zucchini to the twisted vegetables. Stir, cover with a lid and place on the stove.

Bring our finger-licking zucchini to a boil and then simmer over medium heat for about 20 minutes until the zucchini changes color from green to olive. Next, add the vinegar, stir, cook for another two minutes, and remove the zucchini from the heat.

We put our finger-licking zucchini for the winter in dry, sterile jars.

We roll up the boiled lids of the jars with zucchini and turn them over with the lid down. Wrap the jars with the preparation in a blanket until they cool completely.

Jars of zucchini can be stored in an apartment, at room temperature, but away from light and heat sources.

“Finger lickin’ good” without sterilization

Time: 1.5 hours.
Calorie content of the dish: 69 kcal per 100 g.
Purpose: winter salad.
Cuisine: Russian.
Difficulty: medium.

As a prep product, zucchini is convenient for its versatility - it goes well with other vegetables, allowing you to create many different salads for the winter. This recipe uses tomatoes and traditional canning spices, so the flavor will be very rich.

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Ingredients:

zucchini – 3 kg;
tomatoes – 1 kg;
dill – 1 bunch;
garlic – 3 heads;
sunflower oil – 250 ml;
table vinegar – 100 ml;
bay leaf – 4 pcs.;
cloves – 4 buds;
black peppercorns – 6 pcs.;
ground red pepper – 1/2 tbsp. l.;
sugar – 100 g;
salt – 2 tbsp. l.

Cooking method:

Peel the vegetables, remove the stalks, additionally remove the peel and seeds from the zucchini (if the fruits are young, this is not necessary). Divide the garlic into cloves.
For the marinade, pour 2 liters of water into a saucepan, put on fire, add sugar, spices, salt. When the liquid begins to boil, add vinegar and sunflower oil. Keep on fire for another 2 minutes.
Cut the zucchini and tomatoes into slices one and a half centimeters thick, put them in a saucepan, add a few sprigs of herbs, a bay leaf, and the rest of the spices. Pour in hot marinade and simmer for 20 minutes.
Although in the given recipes the salads are not sterilized, the jars and lids for them must undergo heat treatment. This can be done using a microwave. The jars are washed, placed (for large sizes - placed on their side) on a rotating tray, half a glass of water is poured into each, the power is turned on to 800 watts and the timer is set for 5 minutes. The lids should be washed and placed in boiling water for 2 minutes.
The hot billet is laid out in jars. Then they are rolled up with lids and turned over until they cool completely. After this, zucchini salad for the winter without sterilization should be put in a cold place, where it can be stored for up to six months (but it is better to consume it within 4 months after preparation).

Zucchini like milk mushrooms (delicious preparation recipe)

Ingredients:

1.5 kg of zucchini;
1 tablespoon salt;
0.5 tablespoon ground black pepper;
3 tablespoons sugar;
0.5 cups vegetable oil;
1 bunch of dill;
0.5 cups 9% vinegar;
4-5 cloves of garlic.

*The indicated amount of ingredients yields approximately 2 liters of preserved food.

How to pickle zucchini like milk mushrooms:

For this recipe, you can use any type of zucchini. The main thing is that they must be fresh. This recipe does not use all the zucchini, just the dense part. The soft, loose part (even if the zucchini is young, with underdeveloped seeds) is removed. Without this, the milk mushroom effect will not work. Therefore, we will weigh the zucchini after cleaning them and removing the internal loose part. We wash the zucchini with cold running water. Trim both ends and peel the skin. Cut the zucchini lengthwise into 4-6 pieces and cut out the loose inner part. Cut the zucchini into small slices - as if cutting mushrooms. The main thing is that the slices do not differ greatly in size (this will worsen the appearance of the snack).

Peel the garlic, wash it and chop it with a knife. We wash the dill, dry it and finely chop it.

Place the prepared zucchini, garlic and dill in a bowl. Add salt, sugar, ground black pepper, vegetable oil and vinegar. Mix thoroughly.

Cover the bowl with the zucchini with a lid or cling film and set aside for 3 hours. During this time, the zucchini will be saturated with the aromas of the filling and release juice.

We wash the jars in advance in water and soda and sterilize them in any convenient way. Boil the lids for 4-5 minutes. Place the zucchini in dry, sterilized jars and shake the jar several times so that the zucchini settles more tightly. Fill the zucchini with the resulting juice.

Cover the jars with lids and prepare for sterilization. Line the bottom of a wide pan with a napkin (so that the jars do not crack during sterilization). Place the jars in a saucepan and fill with warm water (the water should reach the shoulders of the jars). We put the pan on the fire. Bring the water to a boil over high heat, then reduce the heat so that it does not boil too vigorously. Sterilize half-liter jars for 10 minutes. For liter jars, increase the sterilization time to 15 minutes.

We carefully remove the sterilized jars with zucchini from the pan (this is convenient to do using special tongs) and immediately seal them hermetically.

Turn the jars of zucchini upside down.

Wrap it in a blanket and leave the pickled zucchini like milk mushrooms until it cools completely.

You can store zucchini such as milk mushrooms for the winter at room temperature, always in a dark place, otherwise the zucchini will acquire a grayish tint.

Spicy adjika from zucchini for the winter (not a salad at all, but also very tasty!)

Ingredients for 3 liters of adjika:

3 kg of zucchini;
0.8 kg bell pepper;
2 pieces of hot pepper;
1 cup of sugar;
1 glass of vegetable oil;
2 tablespoons salt;
100 g garlic;
5 tablespoons of 9% vinegar.

*The weight of peeled bell peppers and zucchini is indicated.

How to prepare adjika from zucchini for the winter:

For spicy adjika, choose fresh, compact, small-sized zucchini with underdeveloped seeds. We wash the zucchini with cold running water. Peel the zucchini and cut into oblong bars that will fit into the hole in the meat grinder. If the zucchini is large (their seeds are hard), then cut out - or scrape out with a spoon - the inner loose part along with the seeds (and only then weigh). We wash the bell peppers, cut them in half lengthwise and remove the seeds and membranes. Rinse the peppers to remove any stuck-on seeds. Cut each half lengthwise into 3-4 pieces so that they fit into the hole in the meat grinder. If the hot pepper is fresh, wash it, cut it lengthwise and remove the seeds. If the pepper is dry, wash it and chop it very finely or grind it in a coffee grinder.

We pass zucchini, bell peppers and hot peppers (if they are fresh) through a meat grinder.

Place the zucchini, hot and bell peppers in a thick-bottomed stainless steel pan (adjika will burn in an enamel pan) and add sugar, salt and vegetable oil.

Place the pan with adjika on the fire. Over medium heat, bring the mixture to a boil, then reduce the heat to low and cook, uncovered, for 40 minutes. Periodically, after 7-10 minutes, stir the mass.

Peel the garlic and rinse. Pass the garlic through a press. Add garlic and vinegar, stir.

Cook for another 5 minutes.

Place the finished adjika into pre-sterilized, wiped dry jars, filling them to the very top.

Cover with dry, boiled lids and seal tightly. We immediately turn the jars with adjika upside down and wrap them up. Let it sit for about a day until it cools completely.

This adjika should be stored in a dark place, possibly at room temperature, but away from heat sources.

Step-by-step recipe for winter zucchini salad in Korean with carrots

Ingredients:

1 kg of zucchini;
150 g carrots;
150 g onions;
2-3 pieces of bell pepper;
1 head of garlic;
½ bunch each of dill and parsley;
5 tbsp. l. vegetable oil;
5 tbsp. l. 9% vinegar;
3 tbsp. l. with a pile of sugar;
2 level teaspoons salt;
1 heaped tablespoon of Korean carrot spices.

Winter salad of zucchini and eggplant

A salad made from zucchini and eggplant is delicious.

300 gr. zucchini;
300 gr. eggplant;
1.5 glasses of tomato juice;
1 onion;
2 pods of bell pepper;
2 tomatoes;
1 teaspoon salt;
2 tablespoons sugar;
4 tablespoons of vegetable oil;
40 ml table vinegar (9%);
2 pinches of ground black pepper;
1 teaspoon dry garlic.