A proven recipe for pickled zucchini for the winter: crispy in jars without sterilization

Zucchini pickled for the winter

This preparation recipe is good to use if you do not have time to make a more complex snack consisting not only of this vegetable, but also of other components.

So, to prepare pickled zucchini for the winter without sterilization, we will need the following products:

• table salt is not very coarse - 3 large spoons (for a three-liter jar);
• small young zucchini - how many will fit into the jar;
• garlic cloves – 4 pcs.;
• dried dill in umbrellas - 1 large or 2 small pieces;
• granulated sugar - 3 large spoons per three-liter jar;
• peppercorns - use according to your taste;
• food vinegar (you can use 6% or 9%) - about 5 large spoons per three-liter jar.

Pickled zucchini for the winter - the best recipes for preparing delicious preserves

Pickled zucchini for the winter is an excellent option for home canning. Juicy and crispy fruits are no worse than cucumbers, and in combination with vegetables and spices they are superior to the latter. Such compatibility and the ability to absorb aromas allow you to experiment with brines, thereby improving the taste of each prepared jar.

How to pickle zucchini for the winter?

Marinated zucchini for the winter in jars is a universal preparation, thanks to which you can tasty and healthy diversify your diet during the cold season. The beauty of canning is that it is easy to prepare and does not require special culinary skills. The zucchini is cut, placed in glass containers, alternating with herbs and spices, and poured with marinade. Pickled zucchini will retain its juiciness and elasticity for the winter if you use the general canning rules.

1. For pickling, young fruits no more than 20 cm long, with thin skin and small seeds are used.
2. Marinade for zucchini for the winter deserves special attention. Zucchini does not contain natural acid, so vinegar or citric acid should be added when canning.
3. If the marinade is slightly acidic, the workpieces are sterilized. Zucchini in a spicy marinade is perfectly stored even without sterilization.

Marinated crispy zucchini - a recipe for the winter

Crispy marinated zucchini for the winter is the dream of every housewife. It’s very simple to implement: put the zucchini in water for 2 hours. They will be saturated with moisture, which will help maintain elasticity even after heat treatment. A special role is given to spices and herbs: horseradish, garlic and currant leaves will enhance the taste, aroma and desired crunch.

• zucchini – 5 kg;
• water – 3.5 l;
• head of garlic – 3 pcs.;
• horseradish root – 2 pcs.;
• currant leaves – 16 pcs.;
• salt – 120 g;
• sugar – 100 g;
• vinegar – 300 ml.

1. Place spices and zucchini in jars.
2. For the marinade, boil water, add sugar, salt and vinegar.
3. Pour the marinade over the zucchini and cover with lids.
4. Marinated crispy zucchini for the winter are sterilized for 10 minutes and rolled up.

Pickled zucchini for the winter without sterilization

Marinating zucchini for the winter also includes simple canning methods. Those who do not want to waste effort on sterilization can use the double-fill method. Vegetables turn out very crispy because they can be cooked for a short time. Although the fruits are not sterilized, the jars and lids should be held over steam.

• zucchini – 2.2 kg;
• dill umbrellas – 3 pcs.;
• clove of garlic – 5 pcs.;
• horseradish leaf – 4 pcs.;
• water – 1.5 l;
• sugar – 40 g;
• salt – 35 g;
• vinegar essence – 10 ml.

1. Place herbs and zucchini in jars.
2. Pour boiling water over them. Set aside for 15 minutes, then pour into a saucepan.
3. Place salt and sugar in water and boil for 5 minutes.
4. Pour pickled zucchini for the winter with brine, add vinegar essence and roll up.

Pickled cucumbers and zucchini for the winter

The recipe for pickled zucchini for the winter will turn into assorted vegetables if you diversify the preparation with cucumbers. The latter are neutral in taste, juicy, and perfectly absorb marinades, which makes them similar to zucchini. This method of canning is also very convenient, since from one jar you can choose a vegetable to taste - a great find for feasts.

• zucchini – 400 g;
• cucumbers – 300 g;
• cherry leaves – 2 pcs.;
• horseradish root – 1/2 pcs.;
• clove of garlic – 7 pcs.;
• dill umbrella – 2 pcs.;
• water – 400 ml;
• salt – 25 g;
• sugar – 20 g;
• vinegar – 50 ml.

1. Place vegetables and spices in jars.
2. Add salt, sugar and vinegar to boiling water.
3. Pour the marinade over the vegetables.
4. Sterilize for 15 minutes.

Zucchini marinated with citric acid for the winter

Delicious pickled zucchini for the winter with citric acid is an appropriate replacement for canning with vinegar marinade. The absence of a specific odor and the ability to give vegetables a soft and delicate taste have made citric acid a favorite component of many housewives. Its presence eliminates the need for manipulations to sterilize workpieces.

• zucchini – 2 kg;
• clove of garlic – 4 pcs.;
• onion – 1 pc.;
• water – 1.5 l;
• sugar – 100 g;
• citric acid – 20 g;
• salt – 45 g.

1. Place the zucchini, onion and garlic in containers.
2. Boil water, add sugar, salt and citric acid.
3. Pour marinade and roll up.

Sweet zucchini pickled for the winter

Marinated zucchini with carrots for the winter is a universal preparation that can be served as an independent snack or used in salads and stews. The combination of orange carrots and zucchini is not only beautiful, but also very tasty. Vegetables are pickled in a special sweet and sour brine, due to which they acquire piquancy and aroma.

• zucchini – 1.5 kg;
• carrots – 500 g;
• clove of garlic – 8 pcs.;
• vinegar – 120 ml;
• sugar – 200 g;
• oil – 140 ml;
• salt – 50 g.

1. Mix carrots and zucchini with the remaining ingredients and set aside for 5 hours.
2. Divide into jars.
3. Sterilize for 15 minutes and roll up.

Korean pickled zucchini for the winter

Delicious pickled zucchini for the winter - a recipe with which you can give the preservation an Asian flavor by preparing it in Korean. The peculiarity of the snack is the thinnest cutting, spicy marinade and ease of preparation. The zucchini is thinly sliced, soaked in marinade for a couple of hours and, after sterilization, rolled up.

• zucchini – 900 g;
• carrots – 140 g;
• head of garlic – 1 pc.;
• oil – 90 ml;
• vinegar – 100 ml;
• sugar – 60 g;
• salt – 25 g.

1. Chop the vegetables.
2. Mix vinegar, oil, salt, sugar and garlic.
3. Soak the vegetables and set aside for 2 hours.
4. Divide into jars.
5. Spicy pickled zucchini for the winter is sterilized for 20 minutes.

Instant pickled zucchini for the winter

Pickled winter squash with herbs is a win-win option. Simple ingredients - greens, garlic and zucchini - are invaluable sources of vitamins and even after heat treatment retain their beneficial properties, which is especially necessary in the cold season. The snack is simple, quick, tasty and very popular with many housewives.

• zucchini – 500 g;
• bunch of dill – 1 pc.;
• clove of garlic – 4 pcs.;
• water – 850 ml;
• oil – 40 ml;
• salt – 40 g;
• sugar – 20 g;
• vinegar – 40 ml.

1. Cut the zucchini into thin slices and place in jars.
2. Add salt, sugar, oil, vinegar and herbs to boiling water. Cook for 5 minutes.
3. Fill pickled zucchini with brine for the winter.

Preparing the ingredients

Before preparing pickled zucchini without sterilization, they are carefully processed. The vegetables are thoroughly washed in hot water, and then the navels are removed and cut into 5 mm thick slices. It is not recommended to peel the product. But this is only if it is small in size.

Also, dried dill in umbrellas is separately scalded with boiling water and the garlic cloves are peeled.

“Savory” with apple cider vinegar

You will need the following components:

• zucchini - 1 kg;
• dill - 2 sprigs;
• bell pepper - 1 pea;
• garlic - 2 cloves;
• sugar - 220 g;
• coriander - 3-5 g;
• salt - 15 g;
• apple cider vinegar - 230 ml.

How to cook:

1. Wash the zucchini, remove seeds and peel, and cut into cubes. Also remove seeds and stems from the pepper and cut into strips.
2. Place them tightly in prepared jars, and add dill and coriander there.
3. Prepare the filling: dilute 1 liter of water with apple cider vinegar and sugar, add salt, stir and place on the stove. Wait until the mixture comes to a boil.
4. Then fill the jars with vegetables with hot pouring, cover with lids and leave to steep for 24 hours.
5. After this, add the rest of the filling and close the lids tightly.

Forming a blank

It is advisable to prepare pickled zucchini for the winter without sterilization in small jars, although it is also possible in three-liter containers. They are washed with table soda, and then scalded with boiling water and spread with peeled garlic cloves, dill umbrellas and black peppercorns. After this, zucchini, cut into slices, are placed in containers. At the same time, they are carefully compacted.

As soon as the jars are filled, pour boiling water into them, close the lids and leave aside for ¼ hour. After time has passed, the liquid is poured into a large saucepan and placed over high heat.

After adding sugar and salt to the water, mix the ingredients thoroughly, and after dissolving them, pour the containers with vegetables again.

To prevent pickled zucchini from spoiling without sterilization, table vinegar must be added to them. After this, the cans are rolled up and turned over. As soon as they cool down (after 1-2 days), they are put away in the cellar or pantry.

It is advisable to consume such vegetables after 6 weeks.

Fried zucchini in tomato sauce for the winter

Here is a simple way to cover delicious fried vegetables in tomato.

Adjust the amount of spices in dishes to your taste

This homemade preparation is very rich, has a piquant taste and stores well. In addition, according to this recipe, zucchini is prepared without repeated sterilization, which significantly reduces cooking time and makes the preparation process more enjoyable.

To prepare you need:

• 3 kg of zucchini;
• 2 kg of tomatoes;
• 3 heads of garlic;
• 150 ml vinegar;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 1 word l. dried chili pepper;
• vegetable oil to taste.

Cutting zucchini for salad

Procedure

1. Wash the zucchini, chop into small cubes, and fry a little.
2. Grind the tomatoes in a blender or meat grinder.
3. Mix vegetables with sugar, salt and butter and put on fire.
4. After boiling, cook for a quarter of an hour.
5. Add spices and vinegar. Boil for 5 minutes.
6. Place in steamed containers and cover with lids.

A simple recipe for pickled zucchini without sterilization

The appetizer prepared according to the presented recipe turns out to be very aromatic and spicy. It is good to serve along with alcoholic drinks.

What products do we need to make pickled zucchini for the winter? Recipes (without sterilization, vegetable preparations are stored until early spring) for such snacks may involve the use of completely different components. As for this particular method, to implement it we will need:

• table salt is not very coarse - 3 large spoons (for a three-liter jar);
• small young zucchini - how many will fit into the jar;
• garlic clove – 1 pc.;
• dried dill in umbrellas - 1 large or 2 small pieces;
• granulated sugar - 3 large spoons per three-liter jar;
• peppercorns - use according to your taste;
• food vinegar (you can use 6% or 9%) - about 5 large spoons per three-liter jar;
• fresh cherry leaves – 5 pcs. for a three-liter jar;
• fresh horseradish leaves - 3 leaves;
• mustard seeds – ½ dessert spoon.

Delicious zucchini for the winter. 6 simple recipes for crispy marinated zucchini in jars

Everyone knows that zucchini has a mild and unpretentious taste that you want to enjoy again and again. Then you should definitely prepare them in a marinade for the winter using simple recipes. This appetizer will always come in handy at any celebration or a simple family dinner.

For you, there are excellent recipes for preparing zucchini for a variety of tastes and preferences for crunch lovers. It’s not difficult to cook vegetables using them; it’s a good way to prepare for winter, when any ready-made snack comes in handy, especially zucchini.

Content:

Zucchini, in my opinion, is a versatile vegetable. After all, its soft neutral taste can be shaded with one or another ingredient, giving it the desired aromatic note.

This vegetable goes well with a variety of greens and other vegetables, saturating them, absorbing freshness and aftertaste from them. Zucchini preparations are the most fragrant and desirable on your table; they are in demand among children and adults.

Rarely prepared squash can be prepared without first sterilizing the jars and lids. This is necessary for quality winter seaming for the family. Therefore, be sure to take time for this, choosing any convenient method from the available ones.

Zucchini, especially young ones, is a very delicate vegetable in its structure, so that’s my advice to you. To determine for yourself the degree of softness of the zucchini in the preparation, after seaming, wrap some of the jars, and for testing, cool some without wrapping. Thus, you will deprive them of additional heating. Each housewife can determine exactly what kind of zucchini should be prepared for her household.

A simple recipe for pickled zucchini for the winter in liter jars - you'll lick your fingers

From the specified amount of ingredients you will get 3 liter jars of pickled zucchini. Be sure to try making zucchini using this simple recipe. Simple and tasteful!

You will need:

• 1.7 kg zucchini
• 6 cloves garlic
• 9 sprigs of dill
• 6 cherry leaves
• 1 large horseradish leaf
• 3 sprigs parsley
• 6 bay leaves
• 15 pcs. black peppercorns
• 6 pcs. allspice peas

For the brine:

• water
• 3 tbsp. l. (75 g) heaped sugar
• 3 tbsp. l. (45 g) salt, level
• 3 tbsp. l. (45 ml) vinegar 9%

Cooking method:

We sterilize jars and lids by steaming or in any way convenient for you

Put water in a saucepan on fire

Place pepper, dill and horseradish, and garlic in each jar

Cut the zucchini into circles, about 1.5 cm wide

Place them tightly in jars

Pour boiling water into jars using a ladle, cover with lids, let warm for 10 minutes

Put the second portion of water on the fire and wait for it to boil

Next, completely drain the first water from the zucchini, pour in a fresh portion of boiling water, cover with lids, and let stand for 7-10 minutes.

Then pour the second water into the pan and boil it

Meanwhile, put salt, sugar in jars, pour vinegar

When the water in the pan boils, pour it into jars and close the lids with a preservation key.

It is necessary to shake them slightly so that the salt and sugar dissolve, turn them over onto the lids until they cool completely.

Processing vegetables

Before pickling zucchini without sterilization, they are thoroughly processed. The vegetables are thoroughly washed in warm water, and then the navels and skins are removed. If the zucchini is young, you should not cut off the peel.

You can chop this product for pickling in different ways. Some people cut zucchini into slices, while others cut them into slices or strips. In any case, you should not chop this vegetable too thin. Otherwise, it will not turn out crispy, but will be soft and not very tasty.

After processing the main component, they begin to prepare the remaining products. Cherry, horseradish leaves and dill umbrellas are thoroughly washed and then scalded with boiling water. Also peel a clove of garlic and grate it on a fine grater.

Forming and seaming process

How to make delicious pickled zucchini without sterilization? First you need to prepare the container. It is washed with baking soda, and then scalded with boiling water and dried. After this, all the processed greens are shaken off vigorously and placed on the bottom of the jar. In this case, leave 1 leaf of horseradish. It must be cut and then placed on top of the zucchini.

In addition to the greens, mustard seeds and peppercorns are placed in the jar. Next, it is filled with zucchini circles. At the very end, pour boiling water into the container.

In this composition, the ingredients are infused for about 20 minutes. After this, the water is poured into the pan and boiled again. But this time sugar, salt, vinegar and chopped garlic clove are added to it.

After bringing the marinade to a boil, pour it into jars of vegetables, and then cover with the remaining horseradish leaves. Finally, the containers are rolled up with tin lids and left in the room until they cool completely. To ensure that the jars have been sealed thoroughly, they should be turned upside down.

As soon as the pickled zucchini has cooled without sterilization, they are put into the cellar or pantry. It is advisable to consume such an unusual and very aromatic snack after 1.5 months. Six weeks is enough for the zucchini to marinate well, absorb the aromas of spices, become crispy and very tasty.

Recipe “Zucchini like pineapples”

For 1 liter jar you will need:

• zucchini – 3 pcs.;
• cherry plum – 500 g;
• sugar – 100 g;
• water.

Your family will love the spicy taste of this dish.

How to cook

1. Cut washed and peeled zucchini into rings or half rings. Scoop out the seeds with a spoon.
2. Place cherry plum on the bottom of the washed jar, pour sugar on top.
3. Cover with a layer of zucchini. Cover it again with a layer of cherry plum. Lay out and fill the jars in layers.

Attention. The top layer must be cherry plum.

Fill the jars with raw water and place them together with the contents in a saucepan. Fill the pan with water up to the shoulders, boil, and keep on low heat for 15-20 minutes.

Roll up the lids and wrap them in a blanket, turning them upside down, until they cool completely.

Making a preparation of zucchini with celery and fresh parsley

Delicious pickled zucchini for the winter without sterilization can be made in combination with other vegetables and herbs. We decided to use parsley and celery. These ingredients will give the snack a special aroma and taste, making it more unusual and nutritious.

So, to prepare pickled zucchini without sterilization in liter jars, you need to purchase:

• table salt, not very coarse - 3 large spoons (per three-liter jar);
• small young zucchini - how many will fit into the jar;
• garlic clove – 5 pcs.;
• dried dill in umbrellas - 3 large pieces;
• granulated sugar - 3 large spoons per three-liter jar;
• peppercorns - use according to your taste;
• food vinegar (you can use 6% or 9%) - about 6 large spoons per three-liter jar;
• bay leaves - to your taste;
• fresh parsley – 70 g;
• celery stalk – 70 g;
• clove buds - to your taste.

Zucchini with red currants

A gourmet recipe that does not require additional sterilization.

To prepare you will need:

• 1 kg of zucchini;
• 400 g red currants;
• 0.5 tbsp. brown sugar;
• 4 tbsp. l. fruit or wine vinegar;
• 2 tbsp. l. salt.

Trim narrow strips of skin from vegetables at equal distances.

Wash and sort the currants. There is no need to separate the berries from the stalk.

Arrange the zucchini and currant branches alternately in sterilized jars.

Marinated zucchini with red currants

Add salt, sugar and vinegar to boiling water, wait until the water boils again and immediately pour the marinade into the jars with vegetables and currants.

Seat the lids and leave until completely cool. Store in a cool place.

Preparing food for pickling

Vegetables for this preparation are processed exactly the same as in previous recipes. Wash the zucchini thoroughly, then cut off the navels and chop into thick slices. The celery stalk is also cut in the same way. As for the parsley, rinse it and finely chop it with a sharp knife.

After all the components have been processed, they are combined in one container and mixed thoroughly.

Form and roll up the vegetable appetizer

To prepare this pickled snack, we recommend using liter jars. They are washed in warm water, scalded with boiling water and dried. Next, umbrellas of dried dill, peppercorns, bay leaves, garlic cloves (whole) and clove buds are alternately placed on the bottom of the container. After this, all the assorted vegetables and herbs are placed in jars. At the same time, they are thoroughly compacted so that there is no free space left.

In order to preserve the pickled zucchini, they must be filled with aromatic marinade. To prepare it, use ordinary drinking water. It is brought to a boil, and then alternately flavored with granulated sugar and table salt. After the spices have dissolved, the marinade is removed from the stove and immediately poured into jars with vegetables. In this case, the liquid should not reach 2-3 cm to the edges of the neck. To fill the containers, add table vinegar to them. This component will help produce a more aromatic and spicy snack, and will also prevent it from spoiling during the long winter.

After all the jars with vegetables and herbs are filled with marinade, they are immediately covered with boiled lids and rolled up with a special device.

Having turned the glass containers upside down, they are wrapped in a thick blanket or an old down jacket. In this state, pickled zucchini is kept for 2-3 days. During this time, the jars of vegetables should cool completely. They are put into a cool room and stored until spring.

It is better to consume the snack after 6-8 weeks. Aging the zucchini this way will result in a more flavorful and rich dish.

Marinated with fruit leaves

You will need the following components:

• young zucchini - 600 g;
• hot pepper - 1 pod;
• garlic - 2-3 cloves;
• mint - 4-6 g;
• dill - 4-6 g;
• parsley - 4 g;
• allspice - 6 pcs.;
• currant leaves - 5 pcs.;
• cherry leaves - 6 pcs.;
• vinegar - 40 ml;
• salt - 25 g.

How to cook:

1. Wash the zucchini, greens and leaves thoroughly, sort through the parsley, mint and dill and remove the wilted branches.
2. Place all the spices, garlic, leaves and herbs at the bottom of the jar, and sprinkle the zucchini cut into pieces on top.
3. Pour boiling water into the jar and let it stand for 5 minutes, then drain the water and repeat this procedure 4 times.
4. After draining the water for the last time, add salt and vinegar to the jar, fill with boiling water and seal.

The jars should cool with their necks down.