Cucumbers and zucchini for the winter: 2 salads. Recipes for preparations. Winter preparations with zucchini recipes winter preparations with zucchini recipes

Cucumbers and zucchini for the winter - step-by-step photo recipe

This preparation is a universal option for lovers of both cucumbers and zucchini. Vegetables prepared according to this recipe turn out crispy, juicy and tasty. In winter they go great with potatoes or meat.

It is better to take small cucumbers, cut zucchini into approximately the same cubes for harmony. Spices and seasonings are the most common. If you like spicy preparations, add more hot pepper.

Your rating: ( 5 ratings, average: 3.20 out of 5)
Cooking time: 50 minutes

Quantity: 1 serving

Winter salad of cucumbers and zucchini

In order to enjoy vegetable salads in winter, you need to take care of this in the summer. The following recipe makes a very tasty vitamin-rich snack. This salad can be stored at room temperature. If 1 liter jars are used for the preparation, they need to be sterilized not for 10, but for 20 minutes.

Ingredients:

cucumbers – 1 kg;
zucchini - 1 kg;
sugar - 100 g;
salt - 2 tbsp. l. without slide;
table vinegar 9% - 1/2 tbsp.;
garlic, passed through a garlic press - 1 tbsp. l.;
dry mustard - 1 tbsp. l.;
peppercorns - 8 pcs.;
sunflower oil - 4 tbsp. l.;
ground black pepper - 2 tsp;
ground red pepper - 1 tsp.

Preparation:

Wash the fruits well, cut them into equal cubes measuring 3x1 cm.
Place the raw materials in one bowl. Add salt, sugar, vinegar, garlic, dry mustard and mix thoroughly.
Leave to marinate for 3-4 hours.
Sterilize 4 lids, 4 0.5 liter jars, after washing them with soda.
Place 2 peppercorns and vegetables without marinade on the bottom of the prepared container (tamp down well).
Pour 1/2 tsp into each container. black and 1/4 tsp. red pepper (per 1 jar), pour in 1 spoon of sunflower oil.
Only after this, pour the marinade from the bowl where the vegetables were pickled over the salad.
Place a clean cloth on the bottom of a suitable pan, place the filled jars, and cover them with lids.
Pour cold water up to the shoulders.
Put on fire. After boiling, sterilize for 10 minutes.
Roll up the lids and leave them upside down for 10 minutes. Then return it back.

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Cucumbers in their own juice - in a porridge of grated cucumbers.

1. “Porridge” - grate 7-8 thick cucumbers on a coarse grater, add a 100 gram glass of salt without topping - mix everything, let sit for a little while to form juice in the porridge.

2. Cucumbers, medium, large, small, whatever you like, wash and cut on both sides.

3. Divide the cucumber porridge into 3 parts.

4. Place one part of the “porridge”, coarsely chopped dill, horseradish leaves, 2 cloves of chopped garlic, and peppercorns at the bottom of a three-liter jar. Place or place the cucumbers, apply a second layer of “porridge” on this layer of cucumbers, then cucumbers again, then a little dill with horseradish and on top the third part of the “porridge”, pour the remaining yushka into a jar with cucumbers (if there is not enough liquid, add more cucumbers and Add a little salt to let the juice flow and add this liquid to the jar. Close with a nylon lid and into the cellar until winter, in the cellar they slowly ferment in preparation for winter, they turn out like pickled ones. While the cucumbers are fermenting, the excess liquid flows out. All the voids between the cucumbers should be filled with grated mass. Place a porcelain saucer and a weight on top - the cucumbers should be completely covered with juice. Leave at room temperature until lactic acid fermentation begins. After that, transfer the container with the cucumbers to the refrigerator or basement at a temperature of 1 ~ 3 ° C until fully ripened. Ripening occurs on day 10~15. If during fermentation the liquid level in the cucumbers drops, add brine to the brim (ratio: 65~75g of salt per 1 liter of water).

The resulting pickled cucumbers are very healthy; people with ulcers and small children can eat everything natural. You can also drink the brine from these cucumbers to cleanse the body.

I will offer you another recipe - wash the cucumbers, cut them on both sides, put coarsely chopped dill, horseradish and garlic in the bottom of a three-liter jar, then fold the cucumbers, pour water from the tap into the jar with cucumbers / this is so you know how much you need water / then pour the water into a saucepan, add a 100 gram glass of salt without top - mix everything, and pour it back into the jar with cucumbers - let them sit in the apartment for 3 days, after 3 days you pour the water from the jar into the saucepan, rinse the cucumbers, everything else throw it away, put the horseradish, dill, garlic, washed cucumbers into a clean sterilized jar, boil the brine that you poured into the pan, boil for 5 minutes, then pour the hot brine over the cucumbers, roll up with an iron lid, turn over, wrap - the next day you can put it in the pantry, you get exactly the same as in the cellar - and still natural without vinegar.

Wash the cucumbers, cut them on both sides, dip each cucumber nose in salt, don’t spare it, then put it in a plastic bag and cover it with finely chopped herbs, whatever your heart desires: dill, parsley, green onion; tie the bag and shake vigorously... and into the refrigerator That's it! After 2.5-3 hours you can enjoy))) verified)))

Another kitchen secret : It happens that you open a jar of cucumbers , and they are too salty or sour. In a word, not to my taste. What should I do? In this case, I do the following: Without emptying the cucumbers from the jar, I rinse them with cold well water, then dilute 3 tablespoons of sugar in cold water (based on 1 liter of water) and pour this solution over the cucumbers. In a few days the cucumbers will be unrecognizable, they will become so tasty.

Assorted winter squash, cucumbers and tomatoes

The next option is even more summery, because it includes tomatoes that are loved by many. And preparing such an assortment is no more difficult. The quantity of products is given per liter jar.

For this recipe, you definitely need to take cream tomatoes, dense and meaty.

Ingredients:

cucumbers - 500 g;
zucchini - 500 g;
tomatoes - 500 g;
sunflower oil - 2 tbsp. l.;
table vinegar 9% - 2 tbsp. l.;
salt - 1 tbsp. l.;
sugar - 2 tbsp. l.;
bay leaf - 3 pcs.;
black peppercorns - 5 pcs.;
dill - 4 sprigs;
cilantro - 4 sprigs.

How to preserve:

Wash the vegetables well and cut into large cubes about 3x3 cm.
Sprinkle the vegetables with salt, sugar, add vinegar and leave for an hour until the juice appears.
Sterilize jars and lids.
Throw a bay leaf, peppercorns, sprigs of dill and cilantro into the bottom of each container.
Next, lay out the assorted vegetables tightly.
Pour in the sunflower oil and the remaining marinade from the vegetables.
Cover the jars with lids and sterilize them in a saucepan with water for 15 minutes.
Roll up. Cool under a blanket.

It is better to store this salad in a cool, dark place (on the balcony or in the cellar).

Sterilization of jars

Quite often, before preserving vegetables, it is necessary to sterilize the containers. There are several basic ways to help do this.

In boiling water

Boiling is a classic way to sterilize twist containers. Processing jars this way is quite simple. To do this, pour water into a large saucepan, into which several jars are placed. Then the pan is placed on the gas stove and heated until the water boils. Processing time directly depends on the volume of containers. Liter jars are sterilized for 15-20 minutes. If you process larger containers, the procedure can take up to 40 minutes.

Ferry

Steam treatment is the second classic method of container sterilization. To process the cans, you will need to fill a pan with water and place a special metal plate with recesses for the cans on it. In stores you can find covers for containers of any size. During processing, the jars are placed with the neck down and sterilized in this position for 15 minutes.

In the oven

This method is used much less frequently than the above. To sterilize containers, you need to place several jars in a preheated oven. If they are dry, then they will have to be placed upside down, and if wet, they will have to be placed upside down. In this case, they can be placed on a baking sheet or on a wire rack.

Pickled cucumbers with zucchini and carrots

A very interesting recipe. The preparation tastes somewhat reminiscent of Korean salads. The sharpness can be adjusted to your liking. Calculation of products per liter jar.

Ingredients:

zucchini – 1 kg;
cucumbers - 1 kg;
carrots - 0.5 kg;
paprika - 1 tsp;
ground black pepper – 1 tsp;
salt – 1 tbsp. l.;
dried basil - 1 tsp;
nutmeg - a pinch;
table vinegar 9% - 2 tbsp. l.;
lemon juice - 1 tbsp. l.;
sunflower oil - 3 tbsp. l.

How to cook:

Wash the vegetables and cut into small cubes about 2x2 cm.
Peel the carrots and grate on a coarse grater.
Sprinkle it with nutmeg and pour boiling sunflower oil over it, leave for 1 hour.
Mix zucchini, cucumbers and pickled carrots.
Add salt, pepper, paprika, dried basil, vinegar, lemon juice.
Leave for 1 hour until juice appears.
Sterilize jars and lids, fill them with salad and marinade to the brim.
Cover with lids and place in a saucepan.
Pour in cold water until it reaches the shoulders and bring to a boil. Boil for 20 minutes.
Roll up the lids.

If you don't have lemon juice on hand, you can replace it with a pinch of citric acid.

Without sterilization

Many people are interested in the question of whether it is possible to seal vegetables without sterilization. To prepare delicious snacks without sterilization, it is recommended to use special recipes. There are many recipes for cucumbers and zucchini for the winter that can be closed in this way. For a liter jar you will need the following amount of ingredients:

two dill umbrellas;
four heads of garlic;
30 g mustard;
60 g salt;
70 g sugar;
three allspice;
two bay leaves;
500 g cucumbers;
100 g carrots;
two zucchini.

Cucumbers with zucchini and peppers for the winter

Another great option for summer salad, which can be prepared in jars. In winter, it goes perfectly with any side dish, meat or fish.

Ingredients:

cucumbers - 1 kg;
zucchini - 1 kg;
sweet green pepper - 1 kg;
salt - 1.5 tbsp. l.;
sugar - 3 tbsp. l.;
table vinegar 9% - 3 tbsp. l.;
red chili - 1 pod;
bay leaf - 3 pcs.;
ground black pepper - 1/2 tsp.

Preparation:

Rinse the vegetables well.
Cut zucchini and cucumbers into large cubes.
Peel the peppers from seeds and stems, cut into large strips.
Mix the vegetables, sprinkle with seasonings, pour in 3 tablespoons of vinegar, leave for 30 minutes.
Drain the marinade and boil it.
Sterilize the container.
Place a chili pod and bay leaf on the bottom of each jar.
Thoroughly compact the assorted vegetables, pour in the marinade, and cover with lids.
Sterilize the jars for 30 minutes, then roll them up.

If you want more bright colors, you can use red, yellow or orange bell peppers instead of green.

Spicy cucumber and zucchini salad for the winter in jars

The recipe is an excellent contribution to the family menu for the winter. Main advantages: piquancy, aroma.

Included components:

cucumbers - 1200 g;
zucchini - 800 g;
carrots - 2 pieces;
chili pepper - 2 pieces;
apple cider vinegar - 50 ml;
salt (coarse) - 30 g;
granulated sugar - 65 g;
water - 300 ml;
vegetable oil - 70 ml.

Zucchini salad with a piquant taste can be served with main dishes or side dishes

Step by step recipe:

Cut the zucchini into slices, cucumbers and peppers into strips, grate the carrots.
Pour vegetable oil into a container and place all the ingredients there.
Add remaining ingredients (except vinegar).
Pour water and cook the dish for 1 hour 10 minutes.
Add vinegar.
Divide the mixture into jars and cover with lids.
Sterilize the filled containers in a saucepan (time - 25 minutes).
Seal the jars with lids.

It is better to store the finished dish in a dark place.

Assorted zucchini, cucumbers and onions

A simple salad sometimes seems tastier than the most sophisticated dish. Especially if it is made from fresh summer gifts. The piquancy of the preparation is provided by not quite traditional spices. This appetizer goes well with meat dishes.

Ingredients:

cucumbers - 0.5 kg;
zucchini - 0.5 kg;
onions - 3 pcs.;
marjoram - 1 tsp;
dried basil - 1 tsp;
parsley - 2 sprigs;
salt - 2 tsp;
sugar - 1 tbsp. l.;
ground black pepper - 1/2 tsp;
apple cider vinegar - 1 tbsp. l.

What to do:

Rinse the vegetables well and cut into small cubes.
Peel the onion and chop into half rings.
Mix all products gently but thoroughly.
Season with spices, add marjoram, basil, apple cider vinegar, let it brew for 30 minutes.
Place cloves, parsley sprigs, then lettuce on the bottom of sterilized jars.
Pour over the marinade. Cover with sterilized lids.
Sterilize for 30 minutes.
Roll up the lids and let stand upside down for 60 minutes.

Zucchini with cucumbers for the winter in Korean

For lovers of spicy food, a recipe for a real Korean salad, which can be prepared in the summer and eaten in the winter. The process is quite long, but it's worth it. Even the most discerning guests will appreciate this appetizer on the holiday table.

Ingredients:

cucumbers - 1 kg;
zucchini - 1 kg;
carrots - 0.5 kg;
garlic - 3 cloves;
coriander - 1 tsp;
mixture of ground peppers - 1 tsp;
dried dill - 1 tsp;
salt - 3 tsp;
sugar - 2 tbsp. l.;
soy sauce - 2 tbsp. l.;
table vinegar - 2 tbsp. l.;
sunflower oil - 1.5 tbsp. l.

Preparation:

Peel the carrots and grate them on a special grater (for preparing Korean carrots).
Mix with coriander, a mixture of peppers, 1 spoon of sugar, 1 tsp. salt, garlic (first peel it and pass it through a garlic press).
Pour in heated soy sauce and sunflower oil.
Place the press on top and refrigerate overnight (about 8 hours).
Wash the zucchini and cucumbers well, cut into large slices 3x1 cm.
Sprinkle with remaining salt and sugar, dill, add vinegar.
Let it brew for 30 minutes. Then drain the marinade.
Squeeze the Korean carrots well, mix the remaining marinade with the squash and cucumber.
Place carrots, cucumbers and zucchini in layers in sterilized jars.
Tamp well, pour mixed dressing.
Cover the jars with lids. Sterilize the salad for 15 minutes, then roll up.

This salad can be stored for no more than 6 months at room temperature in a dark place.

Delicious zucchini salad with rice in liter jars

Zucchini salad for the winter can be prepared with rice. Zucchini goes well with grains, and on winter days, when our body lacks vitamins, such a preparation definitely won’t hurt. So let's get started.

To prepare the salad I will take:

Young zucchini – 1 kg;
Sweet pepper – 500 g;
Tomatoes – 1 kg;
Onions and carrots - 300 g of each vegetable;
Garlic – 1/3 head;
Hot pepper;
Rice – 200 g;
Vinegar – 1.5 tbsp. l.;
Sugar – 2 tbsp. l.;
Salt - Art. l.

I'll start by preparing the rice first.

I boil the washed rice grains until half cooked.
I pour a little oil into a saucepan or deep frying pan and put it on the fire. While the oil is heating up, I peel and chop the onions. I fry it until half cooked.
I chop the peeled carrots on a grater and add them to the onions. Then I chop the bell pepper randomly and also add it to the container with the vegetables. I reduce the heat and simmer the vegetables for ten to fifteen minutes, remembering to mix all the ingredients.
Then I add tomatoes minced through a meat grinder, finely chopped hot peppers, and garlic into the container. Mix everything thoroughly, add salt and sugar to taste. I simmer the vegetables for about fifteen more minutes.
While the rest of the appetizer ingredients are being prepared, you can make the zucchini. I chop the vegetables and add them to the container with the rest of the salad ingredients, and simmer for about fifteen minutes.
I add half-cooked rice to vegetables. I mix all the ingredients thoroughly and simmer for about ten minutes. Lastly, I add vinegar and vegetable oil.
After the salad has cooled, I fill the jars with it. I roll the salad into liter jars, which I pre-sterilize.
I wrap the jars in heat with the lids down and keep them in this state until they cool completely.

Tip: it is advisable not to cut the zucchini too finely, otherwise you may end up with a zucchini porridge.

The salad prepared according to this simple recipe can be stored canned at room temperature.

It turns out very tasty!

Canned zucchini with cucumbers “You'll lick your fingers”

Another option for a snack dish that will not leave indifferent not only lovers of winter preparations, but also obvious opponents of this. After such a treat, they will definitely change their minds.

For this recipe, it is better to peel the zucchini. For extra spiciness, you can put 1/2 a pod of red hot chili in each jar.

Ingredients:

cucumbers – 1 kg;
zucchini - 1 kg;
sugar - 4 tbsp. l.;
salt - 2 tbsp. l.;
table vinegar 9% - 50 ml;
garlic - 3 cloves;
marjoram - 1 tsp;
sweet peas - 4 pcs.;
sunflower oil - 5 tbsp. l.;
ground black pepper - 1 tsp;
ground red - 2 tsp.

Preparation:

Wash all the fruits well and cut them into large cubes.
Add salt, sugar, marjoram, black and red pepper, vinegar to the vegetable mix, mix everything thoroughly.
Leave to marinate for 2 hours.
Sterilize glass containers and lids.
Place 2 sweet peas and a clove of garlic on the bottom of each container.
Tamp the mix well on top without any liquid.
Pour in 1 spoon of sunflower oil.
Only after this, pour the vegetable marinade over the salad.
Cover with lids.
Sterilize in a pan for 30 minutes, then roll up.

Zucchini and cucumbers for the winter without sterilization

Many housewives strongly dislike the sterilization process. But there is always a simple recipe for a delicious preparation in which you can do without it.

Ingredients:

cucumbers - 0.5 kg;
zucchini - 0.5 kg;
sugar - 3 tbsp. l.;
salt - 2 tbsp. l. without slide;
dried basil - 1 tbsp. l.;
table vinegar 9% - 1/3 tbsp.;
garlic - 2 cloves;
dill - 2 umbrellas;
black peas - 4 pcs.;
ground red pepper - 1 tsp.

How to preserve:

Wash the vegetables and cut into 1 cm thick rings.
Sprinkle with basil and red pepper.
Add garlic, passed through a garlic press.
Mix everything carefully.
Place dill umbrellas and peppercorns on the bottom of the jar, then assorted vegetables, draining off excess juice.
Pour boiling water over and leave for 5 minutes.
Repeat the procedure 2 times.
Dissolve salt and sugar in 1 liter of boiling water, let it boil again, then pour in vinegar. Do not boil the marinade with vinegar!
Pour the marinade over the assorted jars, let stand, covered with lids, for 5 minutes, then roll up the lids.
Wrap all jars in a warm blanket until completely cooled.

It is better to store such preservation in a cellar or on a balcony if in winter the temperature there does not drop below +5 degrees.

Zucchini salad for the winter without sterilization - you'll lick your fingers

“You'll lick your fingers” is the name of a salad with zucchini for the winter, the preparation method for which I want to share with you.

Naturally, each housewife prepares the winter zucchini salad “You’ll lick your fingers” according to her own recipe: with eggplants, carrots, tomatoes, etc. There are a huge number of variations of the products included in the preparation. I will offer you my version.

Workpiece components:

Zucchini – 2 kg;
Tomatoes – 500 g;
Greenery;
Sweet pepper – 300 g;
Carrots and onions – 400 g each;
Oil – 125 ml;
Salt - Art. l.;
Tomato paste – 100 g;
Garlic – ½ piece;
Sugar – ¼ cup;
Vinegar – 2 tbsp. l.

I pour a little oil into a thick-walled saucepan and put it on the stove.

While the oil is heating up, I’ll get to the vegetables. Initially, you need to cut the onions into feathers and fry them in a saucepan until golden brown.
Then I chop the pre-peeled carrots on a coarse grater and add it to the onions. I fry for about ten minutes, remembering to stir systematically.
The next ingredient is bell pepper. After peeling the vegetables from seeds, I cut it into thin strips. Add to the rest of the ingredients in the saucepan.
Then I move on to tomatoes. If the tomatoes are hard, it is better to peel them. I add coarsely chopped tomatoes to the rest of the ingredients and simmer under the lid for about ten minutes, stirring constantly.
Add salt and sugar to the saucepan. Stir and add tomato paste. Once again I stir well and simmer for about 10 - 12 minutes over low heat.
While the vegetables are stewing, it's time to start working on the zucchini. Young zucchini does not need to be peeled, but from overripe zucchini it is better to remove the hard peel and remove the seeds. I cut the pulp into cubes, add it to the saucepan with the vegetables and simmer under the lid for another fifteen minutes.
Lastly, I add finely chopped herbs and garlic. Mix thoroughly and keep on low heat for about four minutes.
I add vinegar to the container and let the salad bubble for a couple more minutes.
The finger-licking zucchini salad is ready. You can put it in jars and roll it up for the winter.

Tip: to easily remove the skin from tomatoes, you need to make a cross cut on each vegetable, and then place them in boiling water for 1 - 2 minutes. After boiling water, transfer to a container with cold water. The peel comes off very easily.

If you decide to prepare a dish without sterilization, then when cooled it can already be served.