Zucchini is a good thing. I planted them in the spring and enjoy the harvest right up to the very autumn cold. Moreover, you may not even care about them too much: zucchini is a strong culture, it will even break through the weeds (moderate, of course). One drawback - they get bored quickly. But this is in the summer. But in winter, zucchini will come in very handy.

Therefore, we are not lazy, but. Moreover, there are many recipes. Although spicy, for example, adjika from zucchini, even sweet, in the form of jam. This Ukrainian-style zucchini recipe is an attempt to preserve our favorite fried zucchini for the winter, and, moreover, ready-made.

The well-known Ogonyok eggplants are prepared according to this principle, however, we do not make zucchini in adjika, but, in fact, we can do it if in the above recipe from eggplant we replace the blue ones with zucchini.

So, there are many options, choose a recipe as a basis, and then improve it to your taste. I think that the recipe for zucchini in Ukrainian will appeal to many spicy lovers. True, the pungency here is moderate, only due to the garlic, this is not adjika.

Cooking steps:

Ingredients:

Zucchini 2 kg, garlic 5 cloves, vinegar 0.25 cups, dill 1 bunch, parsley 1 bunch, vegetable oil 0.25-0.5 cups, salt to taste.

What kind of blanks we have not done this year. We managed to cook jam and add cabbage and even make a variety of tomatoes and pumpkins. And today I want to offer you Ukrainian zucchini for the winter, I must confess that they are the most beloved of our family winter snacks... They turn out to be spicy, fragrant. Vegetables are fried a little and put on garlic. However, read the recipe yourself and cook with pleasure!

Zucchini in Ukrainian - a recipe with a photo.

Calculation of products for one liter can:
- fresh zucchini- 1.7 kg,
- vegetable oil - 100 grams (for frying and adding to the jar),
- garlic - 15 grams,
- dill greens - 10 grams,
- salt 10 - 12 grams,
- vinegar 6% concentration - 60 grams.




We select ripe and undamaged fruits. The zucchini diameter should not be more than 5 - 6 cm. This is the ideal size for blanks. We wash the zucchini in cold running water. Throw them in a colander or fine sieve and let it drain completely. Then we cut off the tails and cut the zucchini into circles about 2 - 2.5 cm thick.




Then fry the sliced ​​zucchini on both sides in hot vegetable oil until golden brown.




Now we lay out the fried zucchini in one layer and cool them. Let's prepare the garlic. We peel it, rinse it and grind it in a mortar with salt. Cut the dill greens into small pieces.




We will prepare cans for preparation. To do this, pour vegetable oil and vinegar on the bottom of dry, clean cans, preferably sterilized. Their amount is indicated above in the ingredients. Put the dill, salt and crushed garlic. Then we put the fried zucchini tightly.




Cover the jars with lids and place them in a saucepan with hot water for sterilization. Jars with a capacity of 1 liter - sterilize for about 40 minutes. After processing, the jars of zucchini are hermetically sealed, turned over and cooled.




And then, when our cans with blanks are completely cooled, we will send them to a dark and cool place. This is how Ukrainian zucchini is prepared for the winter.
And I wish you bon appetit! And until the next delicious recipe s of preparations for the winter!
Author: arivederchy




I also advise you to cook

Old delicious grandma's recipe fried zucchini in Ukrainian. This is a very easy way to cook grilled zucchini in the summer. For such a dish, it is better to take young zucchini, they are tastier, and leave the older ones for spinning for the winter. So, wash the courgettes, peel them, rub lightly with salt and leave them in a bowl for 10-15 minutes. After the salted zucchini has stood a little, you can fry them on sunflower oil until rosy golden brown, after having rolled it in flour and well shaved so that they do not stick to the pan. In principle, you can stop at this and eat zucchini just like that, but you can ...

Garlic Sauce for Stir-Fried Zucchini

There is a second, more difficult way to fry zucchini, and it consists in a spicy garlic sauce. To do this, take 4-5 garlic cloves for about 2 medium-sized zucchini, chop them finely and put them in a mortar. There, send a pinch of black and a pinch of red ground pepper, 1 teaspoon of 9% table vinegar, 1 teaspoon of sugar. Grind all ingredients well until you get homogeneous mass... We taste and add what is missing to taste.

Such a gravy can be immediately smeared on zucchini, or you can put it separately in a gravy boat, where everyone can put on themselves as much sauce as needed. Top of the zucchini can be garnished with chopped dill. By the way, you can add a little to this gravy homemade mayonnaise, will also be very tasty.

Bon Appetit!

I propose to prepare zucchini for the winter according to the recipe of my sister from Ukraine. Zucchini is crispy, tasty and does not cook for long without sterilization. In this way, I prepared zucchini and treated the neighbors in the country. Someone thought it was eggplant, someone thought it was mushrooms, but everyone liked it, so try it too - I hope you will like it!

Zucchini (or zucchini) - 3 kg.
carrots - 3 pcs.
garlic (half of a regular faceted glass) - 0.5 stack.
tomato paste - 0.5 l
vinegar (9%) - 0.5 stack.
vegetable oil - 1 stack.
salt - 1 tbsp. l.
sugar - 1 stack.

Cut the zucchini into rings or half rings 0.8-1 cm wide.Stir with sugar, salt, vinegar and vegetable oil... Let stand for 30 minutes.


During this time, rub the carrots. I like to grate for korean carrot... Pass the garlic through a garlic press or finely chop.


At the same time, we sterilize 0.5 jars in the microwave.

Zucchini gave juice in 30 minutes, add to them tomato paste, garlic, carrots and boil for 30 minutes, after boiling for small fire... During the cooking process, you can adjust the amount of salt or vinegar, if suddenly it seems a little. And also add hot pepper if someone likes spicy.

We put our vegetables in hot jars, roll them up under sterilized lids and wrap them until they cool completely. The output is about 6 half-liter jars.

Help yourself!
Bon Appetit!