Pickled zucchini for the winter: you'll lick your fingers

Are you still not covering your zucchini for the winter or are you looking for a new way? I will share with you my favorite recipes - you will lick your fingers! With different additives, ingredients, complex or light, spicy or mild - choose, experiment, delight your family with new winter pickles!

Zucchini is a unique vegetable; it is juicy, but quite neutral, which allows you to achieve a completely different taste when adding certain spices. It can be salty, spicy, sweet, spicy, even resemble fruit, for example, pineapple! So there is a huge field for experimentation, if there is a desire for the product itself. Have you tried chili with ketchup?

We already know how to cook zucchini in brine, fried, marinated and various salads; they can be combined with rice and apples. We also cannot forget about caviar - this is already a classic of the genre, almost like eggplant, so beautifully mentioned in the film “Ivan Vasilyevich changes his profession.”

It's time to discuss canning this product for the winter, because you want to feed your family with this healthy vegetable all year round, and not just during the short ripening period.

Zucchini, pickled for the winter "You'll lick your fingers" in three-liter jars

Vegetables:

zucchini 1.5 kg,
2 onions,
garlic 5 cloves,
several sprigs of parsley.

For the marinade:

3 tablespoons sugar,
2 tablespoons salt,
peppercorns 5-6pcs,
dessert spoon of vinegar essence 78%.

This is the amount for a three-liter jar. You need to pickle zucchini without sterilization in two- and three-liter jars; it is the large volume that allows you to do without sterilization, since it cools slowly and in fact the process of pasteurization is obtained.

We take zucchini of the same size - small ones can be placed whole, large ones can be cut into circles.

Fill the jar, trying to pack the vegetables as tightly as possible. Place garlic, pepper and parsley on the bottom.
Pour boiling water over it, cover with a lid and let stand for 15 minutes.
Drain the water into a separate saucepan, boil again and refill. Wait 15 minutes and pour into a saucepan.
Bring to a boil again, add sugar, salt, vinegar essence, let it boil a little and pour the resulting marinade just under the lid.
Roll up and turn over. Ready!

To speed up the process, I usually roll up three jars at once. I heat water in a five-liter saucepan.

A little trick from me! If you throw in 3-4 tomatoes, the taste will be absolutely magical!

The best recipes for pickling zucchini with citric acid for the winter

Zucchini is an easily digestible vegetable, rich in minerals and vitamins. It contains a lot of phosphorus, calcium and iron. Zucchini pulp is rich in fiber, delicately cleanses the body of poisons and toxins, and helps with constipation. The vegetable does not require special care when growing and produces a good harvest. Zucchini is useful in the diet and in canned form. They are great as an appetizer and addition to salads. You can experiment with zucchini by covering them with citric acid for the winter. After all, any vegetable on the table in winter adds variety to dishes.

The principle of preparing zucchini with citric acid without vinegar for the winter

The recipe for canned zucchini and zucchini with the addition of lemon juice does not contain vinegar; the jars are not sterilized after filling with vegetables.

When preserving vegetables, vinegar is usually used; it is this seasoning that is responsible for the shelf life of the product. Vinegar in marinades gives a specific taste to the filling; seasoning in the form of citric acid gives the same taste.

Zucchini and zucchini processed with lemon without sterilization will be stored in the refrigerator, as well as in a dark, cool place underground for a long time and will not spoil.

Required Ingredients

a couple of medium zucchini or zucchini,
half a teaspoon of citric acid,
2 cloves of garlic,
1 tbsp. l. sugar and salt,
1 tbsp. l. salt,
4 allspice peas.

You can take basil leaves or a sprig of green parsley. If you don't have green dill, dry dill will do.

Important. Instead of lemon juice, you can use lemon zest juice.

Requirements for vegetables

You can can fresh vegetables of any size. If the zucchini is young, then they should be 8-12 days old, have a length of 10-11 cm, and a diameter of 4.5 cm. It is not necessary to remove the skin from the zucchini; half-liter and liter jars are suitable for them. But large, ripe vegetables should be chopped as desired: first into circles, then into cubes or cubes. Unripe zucchini should be canned without the skin.

Preparing containers

Containers: cylinders, enamel and ceramic pans, flasks for processed vegetables must be sterilized. If glass containers are used, then you need to take a jar that is colorless or has a bluish tint (a greenish tint is possible) without cracks or defects. Jars or bottles that are too dirty should be soaked in a 1% solution of soda ash, then washed with baking soda, rinsed well with running water, then again with boiled water. Tin and plastic lids, clamps, and brackets for lids should be boiled.

To sterilize a glass container, you can use steam from a kettle by placing the jar neck over a boiling kettle. Leave for 15-20 minutes. Can be sterilized in the oven by placing neck side up on a baking sheet.

Glass and metal lids, stoppers, and rubber bands are sterilized immediately before the seaming process.

Cooking process

Fresh zucchini must be peeled from the stems (stems), washed thoroughly, and cut into slices or cubes as desired. Dill is also cut into pieces 3-5 cm long.

Aromatic spices are placed on the bottom of the container: chopped garlic cloves, allspice peas, chopped green sprigs of parsley, dill.

Advice. For an original taste of pickled zucchini, you can use cilantro.

Next, the chopped zucchini is placed in the container. When placing vegetables, you need to compact them so that the filling completely covers the vegetables.

To prepare the filling, take 80-90 g of salt and 70-75 ml of 9% vinegar per liter of water. Once ready, pour the brine into a jar with zucchini, cover with a lid and leave for about 20 minutes so that they are saturated with the marinade.

At the next stage, the filling is poured from the jar into another container, it must be boiled again, poured into the jar with zucchini, and kept in brine for 15 minutes.

Before pouring the filling for the third time, add the required amount of salt and sugar to boiling water and bring to a boil.

A jar of canned vegetables can be sterilized and stored for winter storage.

Option without sterilization

Add citric acid to the filling container. After boiling, it is poured into jars with zucchini and immediately closed. Then, like any canned food, the jars should be placed under a thick blanket with the lid down, carefully covered, and kept until cool.

Storage rules and periods

Jars of canned zucchini in sealed packaging should be sent to a cool, dark place. In such a place, the vitamins of vegetables are not destroyed. They must be stored at above-zero temperatures of 4-8 degrees. When the temperature drops to minus, glass jars may burst. The shelf life of any preserves is 12 months. During storage, jars should be inspected periodically.

Canned zucchini slices in liter sterilized jars

This method is classic, exactly what is sold in stores. The recipe is for three liter jars.

Vegetables:

Zucchini 2 kg,
Garlic 2 heads.
Black peppercorns, 3 for each.

Marinade:

one and a half liters of water,
sugar 4 tablespoons,
salt 2 tablespoons,
vinegar essence - a tablespoon.

Important! You will need a large saucepan for sterilization.

We cut off the ends of vegetables on both sides and cut them into circles, no more than a centimeter thick.
We put them in jars more tightly, cut the garlic into slices and place them on the bottom.
Prepare the marinade: mix everything, heat and let simmer for a couple of minutes.
Pour boiling brine over them and cover them with lids.
Place the jars in a large saucepan on a cotton towel, pour water into the saucepan up to the hangers of the jars and place on the fire.
After the water in the pan boils, wait ten minutes - this is the sterilization time for liter jars.
We take the jars out of the water, roll them up, turn them over and put them under a fur coat.

You can add a twist to this recipe. Put a dozen slices of carrots in each jar - it will be very tasty to crunch pickled carrots in winter.

Young canned zucchini like cucumbers

This recipe has already been tested by many housewives. Zucchini slices in jars will be an excellent snack, because they are crispy and juicy, with a slight spicy note.

Ingredients for a liter jar:

1 zucchini;
1 onion;
3 cloves of garlic;
1 bay leaf;
5 peas of hot pepper;
1 bunch of dill and parsley.

We can preserve young zucchini in slices for the winter:

Canning this recipe does not involve using only white, yellow, or zucchini. Choose the ones you have. Cut the washed fruits into circles, the thickness of which will be 1.5 cm. If the rings are large enough, cut them into two parts.
Wash the liter jars thoroughly; after sterilization, you can put vegetables in them.
First, put all the necessary spices on the bottom, then fill the jars to the top with zucchini.
Take a separate pan and prepare the brine. For 1 liter of water you will need to take 50 grams. salt along with 25 gr. granulated sugar. For a liter jar you will need 500 ml of this brine. We recommend calculating the amount of brine from the number of canning jars used.
Add a tablespoon of 9% vinegar to each jar of vegetables, then pour boiling brine over everything. Cover the jars with lids and begin sterilization; this will take about 10 minutes. Seal the workpiece tightly and wrap it in a blanket.

After the preservation has completely cooled, you can transfer the jars to the pantry for storage.

Pickled zucchini “Finger lickin’ good” without sterilization in liter jars

I got this cool recipe from a friend. For some time now, my children have left for school and making preparations in three-liter jars has simply become unnecessary for me. Approximately three liter jars.

Vegetables:

zucchini, cut into slices 2 kg,
garlic 9 cloves.

This recipe starts with the marinade. Pour a liter of water into a large wide saucepan, put 10 black peppercorns and 4 allspice, 4 tablespoons of sugar and 2 tablespoons of salt. Pour in a dessert spoon of vinegar essence and bring to a boil.

Add one bay leaf to the boiling marinade, add chopped zucchini, stir with a slotted spoon for even heating. After boiling, don't count the crows! After three minutes, quickly remove and discard the bay leaf, place the mixture in sterile jars to the top, throw three cloves of garlic into each and roll up. Turn over under the fur coat.

Cheap, cheerful and fast!

Home preservation doesn’t stop there - look at other options for winter preparations:

Marinated tomatoes - 11 recipes
Pickled cucumbers - 12 recipes
Bell pepper lecho
Adjika homemade
Eggplants for the winter - simple and tasty recipes

Zucchini with tomatoes: you'll lick your fingers

3 kg zucchini
half a kilo of large tomatoes
1 kg red sweet pepper
1 large or 2 small heads of garlic
1 cup refined oil
2 chili peppers
2 tablespoons salt
4 spoons of sugar
About half a glass of vinegar 9%

Cut the tomatoes into four parts, bitter and sweet peppers into slices, peppers into halves, and grind everything in a meat grinder. Place in a saucepan, add oil, salt and sugar. Turn on the gas, add the zucchini, when the vegetables boil, simmer for 20 minutes. At the end, pour in the vinegar, hold for a couple more minutes and pack into jars. Roll up with a key or close with screw caps.

Zucchini marinated for the winter with tomatoes and onions

Not a recipe, but a song! What is called - lick your fingers! For four liter jars.

Vegetables:

one and a half kilograms of zucchini, cut into rings,
small dense tomatoes 1 kg,
onion, cut into large circles - 4 large onions.

Place in the bottom of each jar:

half a bay leaf,
three black peppercorns,
two - fragrant,
two carnations,
three cloves of garlic,
a small piece of horseradish root.

Fill the jar in layers - onions, zucchini, tomatoes.

Pour boiling water over, cover with lids, let stand for 10 minutes.

Drain the water from the jars into a separate pan, boil and refill.

After ten minutes, drain the water again and set it to heat. Add 6 tablespoons of sugar and two tablespoons of salt. Let it boil a little and fill the jars with marinade.

Add half a teaspoon of vinegar essence to each and roll up. We turn it over and under the fur coat.

You'll never guess what I love most about this roll... First of all, after removing the lid, I drink the marinade. Right over the edge because I don’t even have the patience to pour it into a mug!

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 marinated in Bulgarian style for the winter

For this traditional recipe you will need:

zucchini, cut into large pieces, 1.5 kg,
garlic 6 cloves,
hot pepper quarter of a pod,
dill umbrella
two black currant leaves,
salt 2 tablespoons without top,
sugar 3 tablespoons,
black peppercorns 5pcs,
1 pc bay leaf,
vinegar essence dessert spoon.

Let's do it step by step:

Pour a liter of water into a large wide saucepan. Add salt and sugar and bring to a boil.
Put garlic, pepper, dill, currant leaves, bay leaves on a slotted spoon and dip them in the boiling marinade for half a minute, then put them in a jar.
Add vegetables to the marinade so that the water covers them. Cook for 8-10 minutes.
Place with a slotted spoon into a jar.
Boil the marinade again, add vinegar and fill to the top. Roll up and turn over.

As a result, we get the same Bulgarian pickled zucchini, the taste of which has been familiar to us since Soviet times. A good appetizer for a friendly table and an addition to cutlets and potatoes.

I recommend: Zucchini salad for the winter - finger-licking recipes.

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.

We marinate zucchini with mustard or in mustard sauce - crispy like cucumbers

It turns out crispy and sweet and sour, very spicy and unusual. Recipe for a liter jar.

Thin zucchini, the length of a liter jar, cut into quarters lengthwise.

Place four cloves of garlic, two allspice peas, four black peppercorns and a bay leaf on the bottom.

Fill the jar, placing the slices tightly vertically.

Marinade: half a liter of water, half a tablespoon of salt, a tablespoon of mustard grains, a tablespoon of powdered mustard, two tablespoons of sugar, boil and pour in a teaspoon of vinegar essence.

Fill the jar to the top with hot marinade. Place in a water bath in warm water and sterilize for twenty minutes after boiling. Take it out and roll it up.

Friends and family will pay tribute to such an unusual snack.

Pickled zucchini

Products:

3 kg zucchini
A glass of wine (apple) vinegar
16 cloves garlic
8 glasses of water
1 half glass of sugar
Teaspoon whole black pepper
4 more allspice
Dill, some cherry leaves and horseradish leaves
3 heaped tablespoons of salt
8 bay leaves

These products will make 4 liter jars.

Wash the greens, remove the garlic from the husks and place in jars; put 4 cloves of garlic in each jar. Zucchini, if small, cut into rings, large ones into half rings. If the large ones contain large seeds, then it is better to remove them and cut out the soft part of the vegetable. Pour measured water into the pan, add the remaining ingredients, stir and place the marinade on the stove. When it boils, place the chopped zucchini in it and leave to simmer for 7 minutes. At the end, remove the bay leaf and, using a slotted spoon, transfer the vegetable into jars. Pour hot marinade and roll up immediately.

See also how delicious it is to serve marinated zucchini with cucumbers.

And another video recipe from YouTube: pickled zucchini, very tasty and simple detailed recipe

Marinated zucchini like milk mushrooms for the winter - a delicious snack

The appearance of the dish prepared according to this recipe will resemble pickled stems of milk mushrooms, and spices and seasonings will give it a unique mushroom aroma. It is quick and easy to make, which is why it is a signature dish in the kitchens of many housewives. There are many variations of this recipe, but I chose the laziest one for myself.

Here's my step-by-step recipe:

Cut a kilogram of zucchini into cubes with a side of about 2 cm or small sticks.
Chop five cloves of garlic finely with a knife.
Finely chop a bunch of parsley.
Pour everything into a wide saucepan with a thick bottom and mix thoroughly, I do this directly with my hands.
In a cup, mix half a glass of vegetable oil and 5 tablespoons of table vinegar. Add a tablespoon of salt and a tablespoon of sugar, mix thoroughly.
Pour in the resulting marinade and stir.
Place in a cool place for 3-4 hours, stirring occasionally.
When the zucchini gives a fair amount of juice, you need to put them on low heat and simmer for 20 minutes, stirring, but without fanaticism.
Quickly put into sterile jars and roll up. Cool under the fur coat upside down.

A wonderful and unusual snack on cold winter evenings will remind us of summer, walks in the forest and the mushroom spirit of the forest.

The most delicious zucchini caviar

Products:

1 kg carrots
2 kg zucchini (weight peeled)
1 kg of tomatoes and onions
8 spoons of sugar
1 bottle of oil (liter)
4 tbsp. spoons of salt
4-5 peppercorns

Chop all the vegetables and pass them through a meat grinder. In this case, use an old meat grinder, slightly forgotten by young housewives. It chops vegetables better than in a blender.

Place all the vegetables in a saucepan or saucepan, add salt, pepper, sugar and sunflower oil. Place on the stove, after boiling, reduce the heat and simmer under the lid closed for two hours.

Then transfer to sterile jars and roll up. Store in the refrigerator or cellar.

How to pickle delicious zucchini for the winter at home: Secrets and Rules

Today we talked about pickling zucchini for the winter. This process, in my opinion, is not at all difficult, the main thing is to maintain sterility. Therefore, the rules for today are:

Wash the jars and lids thoroughly and thoroughly sterilize them.
After seaming, turn the jars upside down and leave them in this position until they cool completely, after which we put them away in the cellar or basement.
We use unripe, small-sized zucchini. The smaller, the tastier, this is a priori. And the best thing is the small zucchini, their colors are so bright. It turns out not only tasty, but also very beautiful.
Wash and peel all vegetables. Clean the skin if it is rough and, if necessary, remove the seed chamber.
Small zucchini up to 10 cm long can be pickled whole; larger fruits can be cut crosswise into slices no more than 3 cm thick.
Before pickling, vegetables need to be soaked in cold water for a couple of hours so that they are saturated with water and do not absorb liquid from the marinade.

Few people know that zucchini is not related to pumpkin at all, but the pumpkin itself! One of its varieties, simply bushy and with oblong fruits. He came to us from Northern Mexico. And at first it was grown in Europe exclusively in Botanical Gardens, as a rare beautiful exotic.

The Italians were the first to try the taste of unripe zucchini. This product is essentially a godsend for those who want to lose weight, since its calorie content is only about 27 kcal. This vegetable is easily digestible, it contains a lot of vitamins and minerals, and therefore is used in baby and medical nutrition.

There are hundreds of recipes in different cuisines of the world for cooking zucchini. This vegetable is fried, steamed, stuffed, baked. Both greens and ripe fruits are used. In Italy and France, they even bake zucchini flowers in batter.

Well, that’s probably all you need to know about pickling zucchini. She shared her secrets and impressions too. Good luck with your preparations, dear housewives, and grateful connoisseurs of your delights at the dinner table!

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.

Delicious recipe for zucchini with honey and garlic

Currently, recipes for pickled vegetables with honey for the winter are very popular. The same goes for zucchini. The main advantage of this option is that the seaming is prepared without vinegar, lemon juice is added instead. The zucchini turns out incredibly juicy, aromatic, with pronounced sweetness and pleasant sourness. The ingredients were given in the ratio for 3 liter jars.

thin-skinned zucchini – 5 kg;
honey - 10 tbsp. spoon;
refined oil – 2.5 cups;
garlic – 7 cloves;
salt, black pepper, ground - to taste;
cilantro, parsley - 8 sprigs each;
lemons - 1 piece.

I cut the washed zucchini into half rings, sprinkle with salt, and leave for a couple of hours. I drain the extracted juice and rinse the vegetable with running water.

I rinse the greens, chop them, squeeze peeled garlic cloves through a garlic press, add honey, oil, squeeze out lemon juice, and mix everything thoroughly.

I mix the dried zucchini half rings with a marinade based on honey and garlic and leave it covered for several hours.

I put the saucepan with the contents on low heat and boil for a quarter of an hour.

I put the snack in steamed jars and seal it with a seaming machine.

After cooling the canned food under the fur coat, I lower it into the cellar.

Advice! If you don’t have lemon in the refrigerator, you can prepare this snack with citric acid, after dissolving it in a small amount of water.

Recipe Remember Summer

A very tasty instant snack - in winter it will be good with mashed potatoes, pasta, or as a sandwich. Another undeniable advantage is its ease of preparation. For three kilograms of zucchini you need to take:

carrots - 0.5 kg;
onions - 0.5 kg;
sugar - 0.2 kg;
vinegar - 200 ml;
oils - 250 ml;
salt - 3 tbsp. l.;
garlic - 2 medium heads.

Cooking will not take much time. The zucchini should be cut into medium cubes or coarsely grated along with carrots and onions, and the garlic should be chopped. Pour sugar into the resulting mass, add oil and vinegar, add salt and garlic, stir, let stand for a couple of hours. Place the snack in prepared liter jars, cover with lids, sterilize for 40-50 minutes, and roll up. Spread a blanket on the floor, place the jars (at intervals) in the middle with the lids down, cover with the edges, let cool and store.

How to roll zucchini without sterilization

It is enough to know a few important rules:

vegetables should be well washed and dried;
jars and lids are sterilized before storing vegetables;
the amount of vinegar doubles compared to those recipes where ready-made jars undergo a sterilization process;
use metal lids.