Everyone prepares zucchini for the winter, of course, from those who are engaged in harvesting. This is perhaps the easiest product to prepare and prepare for winter. They can be prepared by adding any vegetables. They are compatible with everyone.

Even when we cook them or look at them, we add different vegetables, different spices in the pan and it's all very tasty.

I'm not talking about which we cook even with meat, but in another article. So you see what a variety of cooking zucchini.

Recipes for harvesting zucchini for the winter are as varied as the recipes for preparing them for dinner. But in this article we will consider only preparations for the winter. Several different recipes. Read, watch, prepare.

I wish you success! You will succeed.

Menu:

1. Zucchini for the winter canned with tomatoes and bell peppers

Ingredients:

• Zucchini - 1 kg.
• Tomatoes - 1 kg.
• Bulgarian pepper (large) - 1 pc.
• Hot pepper to taste
• Garlic - 5-6 cloves

For marinade:

• Vinegar 9% - 70 ml.
• Vegetable oil - 70 ml.
• Sugar - 100 g.
• Salt - 1 tbsp. l. (without slide)

Cooking:

1. My zucchini, dry with paper towels. Cut off the ends on both sides. We cut the zucchini across, into pieces of about 5 cm. Cut off the skin from them, cut into 4 parts, remove the seeds and cut into slices.

2. We will weigh already chopped zucchini. We should have 1 kg of them.

3. Tomatoes and peppers, sweet and spicy, also wash, dry and scroll in a meat grinder. We spread the scrolled tomatoes in a pan, add the scrolled peppers to them. Add salt, sugar. Add sunflower oil.

4. Finely chop the garlic. But garlic and vinegar, we will add later.

5. Put a saucepan with a mixture of tomatoes and peppers on the stove and bring to a boil. Let it boil for 8-10 minutes.

6. We send zucchini to the pan and cook for 30 minutes, with occasional gentle stirring. Don't break the zucchini. They should boil, become soft. Do not let them boil, check. You may need less time than 30 minutes.

7. 10 minutes before the end of cooking, add chopped garlic and pour in vinegar a couple of minutes before cooking. Close the lid so that the vinegar does not evaporate much. Let it boil and remove from fire.

8. We lay out our finished product in sterilized jars and roll it up or close it tightly with special lids. Immediately turn the jars upside down. Check for leaks under the covers.

9. We wrap the jars with a warm towel and let them cool completely.

Our zucchini canned for the winter are ready.

We store zucchini in a cool place. I think these will work well at room temperature.

You've probably already tried. When infused, they will be even tastier.

Bon Appetit!

1. Zucchini for the winter in Korean is very tasty

Ingredients:

• Young zucchini - 2 pcs.
• Carrots - 2 pcs.
• Bulb - 1 head
• Sweet pepper (large) - 1 pc. (For beauty, you can take 2 halves, red and yellow)
• Garlic - 5 - 6 cloves
• A bunch of greens (Dill, parsley)
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Korean seasoning - 1 tbsp. l.
• Hot pepper to taste
• Vinegar 9% - 5 tbsp. l.
• Vegetable oil - 100 ml.

Cooking:

1. We wash all vegetables and herbs. Zucchini cut into cubes about 2-3 cm long. It's not essential, so you can cut it however you like.

2. We rub the carrots on a carrot grater in Korean. Of course, if there is no such grater, you can grate on an ordinary one. In extreme cases, you can cut with a knife into thin long strips.

3. Cut the onion into thin half rings.

4. Greens - dill and parsley finely chopped in the usual way.

5. Cut the sweet pepper into quarters - into rings, rub the garlic cloves on a fine grater.

6. Put the chopped zucchini in a deep cup, send grated carrots, chopped sweet red and yellow peppers, and onions to them.

7. Add chopped greens and grated garlic.

8. Mix everything thoroughly. Set the vegetables aside for now.

9. We make refueling. For dressing, one tablespoon of salt (without a slide) and two tablespoons of sugar (also without a slide), pour into a cup.

10. Add Korean seasoning to them, also a tablespoon. Korean seasoning is sold spicy and not spicy. Well, take it to your liking.

11. Add a little ground red, hot pepper, again, add to your liking. Pour 5 tablespoons of 9% table vinegar. Pour in 100 ml vegetable oil. We mix everything.

12. Pour the previously set aside vegetables with the resulting dressing, mix thoroughly and leave it right on the table for 3 hours so that they marinate.

13. After 3 hours, we taste the already marinated zucchini, add if something is missing and put our zucchini in sterilized jars. Pour the juice that has formed in the zucchini into each jar. We fill the banks to the top.

14. We put some kind of rag or towel on the bottom of the pan, put the jars in the pan and cover with lids. Pour water over the shoulders of the jars. Bring to a boil. Reduce the heat so that the water boils slowly, does not splash out of the pan.

15. Boil the jars for 15 minutes if the jars are half a liter. Liter jars boil a little longer, 20-25 minutes.

16. Our zucchini are ready in Korean for the winter. They turned out beautiful and delicious.

You can't imagine better for winter. Yes, they are good in the summer too.

Bon Appetit!

1. Marinated zucchini for the winter, like mushrooms

Ingredients:

• Zucchini - 1 kg.
• Medium carrot - 1 pc.
• Garlic - 3-4 cloves
• A bunch of dill - 1 pc.
• A bunch of parsley - 1 pc.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Ground black pepper - ¼ tsp
• Vinegar 9% - 3 tbsp. l.
• Vegetable oil - 3 tbsp. l.

Cooking:

1. Wash vegetables and greens and let dry or blot with paper towels.

2. We have young zucchini, so we only peel the thin top layer of the skin so that they are more tender. We leave the main skin and do not remove the seeds. There are practically none. Cut the zucchini into small cubes. Cut the carrots into thin semicircles and send to the zucchini.

3. Add chopped garlic, parsley and dill, a spoonful of salt, two tablespoons of sugar, three tablespoons of vinegar and three tablespoons of vegetable oil. Sprinkle some black ground pepper.

4. Mix everything thoroughly and leave to marinate on the table for 3-4 hours.

5. After 4 hours, we begin to lay out zucchini with herbs in sterilized jars. We put the zucchini very tightly. We press down lightly with a spoon so that they are completely filled with the juice released from them.

6. We put the jars in a saucepan, on a towel, cover with lids and fill them with water up to the shoulders or neck.

7. We put the pan on the fire, bring the water to a boil, reduce the heat and let it boil for another 20 minutes. Our jars are 700 grams. If you boil liter, you need 25 minutes. Half-liter - 15 minutes.

8. We take out the cans from the water. Be careful! Banks are very hot. We twist the lids well or roll them up.

Pickled zucchini similar to mushrooms are ready.

Bon appetit!

1. Video - Zucchini for the winter in a tomato

2. Video - Zucchini as milk mushrooms for the winter

Bon Appetit!

During the winter cold, it's nice to remember the summer by opening a jar or two of homemade preparations. Zucchini with green tomatoes for the winter is one of the best and not too expensive options for summer snacks, sealed in glass. Moreover, as a rule, although they can stand until spring if properly stored, it is rare that a jar with such a dish “survives” countless New Year and Christmas holidays. The recipe is easy to prepare. The ingredients are quite affordable if cooked according to the season - they cost almost a penny and are sold in any market. But the pleasures are a lot, especially in the winter.
There are several cooking options: with and without tomato juice. I must say that his participation gives the dish a special charm and the ability to use zucchini sauce as a sauce, for example, for spaghetti. Well, let's try to cook?

Ingredients

• Zucchini - 400 g;
• Green tomatoes - 300g;
• Carrot - 1-2 pcs.;
• Bulgarian pepper - 400 g;
• Tomato juice with pulp - 1 cup;
• Garlic - 3 cloves;
• Apple cider vinegar - 120 ml;
• Sugar - 100 g;
• Salt - 0.5 tbsp. l.;
• Refined oil - 170 ml;
• A mixture of peppers - a pinch.

Cooking time: 1 hour.
Output volume: 1.5-2 liters.

Cooking

We wash all the vegetables necessary for the recipe. It is better to take zucchini young, practically without seeds. Cut the skin off each zucchini and remove the stem and seeds. We cut the vegetable into small random cubes. We cut green tomatoes into medium slices so that after stewing they retain their shape.


We clean the Bulgarian pepper from seeds and stalks, cut arbitrarily. If you want your workpiece to be spicier, add hot capsicum to it.


Grind the bell pepper with a food processor or blender to a puree state.


Add tomato juice with pulp to the pepper mass. You can dilute tomato paste with water instead of juice. Fresh ripe twisted tomatoes can also be used instead of juice. Then add sugar and salt, pour vegetable oil and apple cider vinegar. You can add spices if you wish. Put the sauce on the stove with medium heat, bring to a boil.


Pour the zucchini and green tomatoes into a saucepan. Add sliced ​​carrots to vegetables.

On moderate heat, stirring occasionally, simmer the vegetables in the sauce for 40 minutes. Squeeze the garlic and cook for another 5 minutes.


We sterilize glass jars in the usual way for you (you can, for example, over water steam). We lay out the zucchini and tomato slices in jars and pour the remaining pepper sauce. We carefully roll up the lids and turn the jars on the lids, wrapping them with a thick towel. Let's let this snack brew for at least a week, and then you can open the jar and try it.
You can store zucchini in a pepper and tomato sauce in the pantry or at the bottom of the refrigerator.

Recipe number 2. Zucchini marinated with green tomatoes

Vegetables can be both stewed and pickled, this version of the pickled workpiece.

Ingredients:

• Zucchini - 800 g;
• Green tomatoes - 500g;
• Bulgarian pepper - 500 g;
• Garlic - 1 head;
• Dill, parsley - 50 g each.

For cooking zucchini in a tomato for the winter, there is a wide variety of recipes. In the cooking process, it is necessary to take into account a number of features, to choose the right seasonings and the main ingredient.

There are such subtleties of cooking dishes from zucchini:

• If the zucchini is old, they must be peeled and the seeds removed. Young vegetables can be cut immediately.
• You can use a carrot peeler to quickly peel zucchini. To make it easier to remove the seeds, cut the vegetable in half and use a spoon to clean it.
• In order for the dish to have a beautiful golden color, it is recommended to add carrots and onions to it.

Considering the above tips, you can make the cooking process easier.

Selection and preparation of main ingredients

Peeling the skin of young zucchini is not necessary. But in older people, it becomes hard. If it is not removed, even after long cooking it will not soften. You can cut it in any way you like.

Requirements for the main ingredient

It is advisable to take zucchini young, small - they are sweeter and cook quickly. White-skinned vegetables are also better suited for harvesting.

If it is green, it is better to remove it, as it looks unattractive.

Features of the choice of seasonings

Garlic, black and allspice, cumin, marjoram go well with zucchini. You need to choose seasonings according to your taste.

How to cook zucchini in tomato sauce at home

There are a lot of recipes for zucchini in tomato. They differ in complexity and the ingredients used.

Classic finger lick recipe

To prepare zucchini in tomato juice, the following ingredients are needed:

• 6 small zucchini;
• half a liter of tomato;
• 250 g sugar;
• 1 st. l. salt;
• 100 g of garlic;
• 250 ml of oil;
• bitter pepper.

Cut zucchini into thick rings. Mix all other ingredients and put on fire, boil. Add zucchini to the resulting mass and cook for half an hour. Remove from heat and pour into jars.

This dish turns out to be very tasty, no worse than classic pickled zucchini. Only in the cooking process, vinegar is not used, which can interrupt the taste of vegetables.

Fried zucchini in tomato sauce

Here are the ingredients for the 2 liter jars:

• 1 kg of zucchini;
• 1 large onion;
• 600 g of tomatoes;
• 300 g of sweet pepper;
• any greens;
• 1 st. l. salt;
• 100 ml of oil;
• a few cloves of garlic.

Cut the zucchini into slices, so it is convenient to fry them. For this recipe, vegetables cut into slices, slices, slices are also suitable. Fry them until they become soft. Transfer to any container and leave.

Cut the peeled onion and pepper into large pieces and send to the same pan where the zucchini was fried. Chop the tomatoes and send them to the pan. Simmer for a few minutes until the vegetables are soft. Remove from heat and blend with a blender until smooth. Add garlic, spices, chopped herbs.

Spread in jars in layers - first fried zucchini, then tomato sauce, and so on to the top. Cover jars with lids and send to a container of water for pasteurization. Boil 90 minutes. Then tightly close the jars, wrap them with a blanket on top. These zucchini are very tasty and keep for a long time.

Without sterilization

To prepare the blank for this recipe you will need:

• 3 kg of zucchini;
• a few cloves of garlic;
• 500 g of tomato;
• 100 g of vinegar;
• a glass of oil;
• 30 g sugar and 1.5 tbsp. l. salt;
• any spices to taste.

Cut zucchini in any way. Throw them into a saucepan and add spices, granulated sugar, salt, tomato paste, oil, vinegar. Boil for a couple of minutes and add the garlic. This salad can be eaten immediately. And you can roll it into a jar - canned zucchini do not lose their taste during long-term storage in the basement.

In spicy sauce "Fantastic recipe"

Zucchini rolls with a spicy taste can be eaten as a separate dish or served with potatoes, salty cereals. For 3-liter jars you need to take:

• 3 kg of zucchini;
• hot pepper - 1 piece;
• 300 g of carrots and tomatoes;
• 100 g of garlic;
• a glass of sugar;
• 2 tbsp. l. salt;
• a glass of vegetable oil;
• a glass of vinegar.

Cut the zucchini into rings, chop the rest of the vegetables with a blender. Prepare the marinade - in a saucepan, mix oil, vinegar, salt and sugar, boil. Add vegetables passed through a meat grinder to it, boil for several minutes. Add zucchini to the resulting stew and cook for another half an hour over medium heat. Then distribute among the banks and roll up.

With added paste

You can also roll zucchini in tomato sauce, using tomato paste instead of tomato. Such a dish turns out to be less acidic, but the taste of tomatoes will be less pronounced. You can use tomato paste in any recipe, replacing tomatoes with it.

With rice and pepper

To prepare rice and zucchini salad for the winter, you need the following ingredients:

• 3 kg of zucchini;
• 250 g of pepper, tomatoes, onions, carrots;
• 1 medium head of garlic;
• salt to taste (about 4-5 tablespoons);
• half a glass of vegetable oil;
• 100 g of oblong rice;
• a glass of vinegar.

Cut all vegetables into cubes. Send them to a cauldron, add salt and oil, boil. Add rice, boil for 40 minutes. At the end, pour in the vinegar and boil for another 10 minutes. Roll into banks.

with beans

Zucchini and beans go well in salads. But salting from them is not very tasty and does not last long. 250 g boiled beans. Pour 50 ml of oil into a deep frying pan, add 100 g of chopped onion and the same amount of grated carrots.

Fry, add 3 kg of chopped zucchini. Simmer for 20 minutes, add 200 g of chopped tomatoes and pre-cooked beans. Cook for another 30 minutes. Then add spices to taste, garlic, any herbs.

With garlic and herbs

• 2 kg of zucchini;
• 400 g of onions, carrots, tomatoes;
• 50 ml of vegetable oil;
• a head of garlic;
• a bunch of parsley, dill, onion leaves.

Grind the zucchini, fry them in a small amount of oil. Separately, fry the onion and carrot until softened. Add tomatoes to them and simmer over low heat. Pour the fried zucchini, chopped garlic and herbs. Cook for 5 more minutes.

with carrots

Prepare these ingredients:

• 1 kg of carrots;
• 2 kg of zucchini;
• 500 g of tomatoes;
• 200 g of onion;
• a glass of vegetable oil;
• spices to taste.

Fry chopped onion. Grate the carrots on a coarse grater, add to the onion and fry until softened. Add tomatoes, and after 10 minutes - sliced ​​\u200b\u200bzucchini. Simmer for 25 minutes. This dish has a sweetish taste due to the large amount of carrots.

With vegetables

When preparing zucchini salads, various vegetables are used - onions, carrots, peppers, tomatoes. It is advisable to cut all the ingredients into cubes, so the resulting dish looks very attractive.

with mustard

Mustard can be added to any salad recipe. It gives the dish a spicy taste and unusual aroma. It is better to use dry mustard.

with apples

Cut 1 kg of zucchini into cubes, 500 g of apples into slices, 200 g of carrots into slices, 200 g of tomatoes into slices. Sterilize jars, put dill on the bottom, alternately one layer of all vegetables on top. Prepare the marinade - dissolve 1 tbsp in a liter of water. l. salt, 2 tbsp. l. sugar and add 150 ml of sugar. Pour the prepared marinade over the blanks.

You can experiment with vegetables endlessly. I advise you to prepare a light and tasty salad of late vegetables. Green tomatoes will no longer ripen, but many delicious preparations can be prepared from them, especially if zucchini, peppers and other vegetables are left in reserve. Only well-formed green tomatoes are suitable for this salad, as small and dark green ones can only spoil the dish, giving it a bitter taste. To prepare this simple green tomato salad for the winter, you can take any zucchini and zucchini. It is better to take red, fleshy pepper, because it will give the workpiece not only its taste, but also decorate it. Try!

Ingredients

• Green tomatoes 1 kg
• Zucchini 500 g
• Garlic 6 cloves
• Onion 3 pcs.
• Red sweet pepper 1 pc.
• Parsley (greens) 1 bunch

Marinade:

• Water 1 l
• Black peppercorns 10 pcs.
• Carnation 3 pcs.
• Bay leaf 3 pcs.
• Allspice peas 2 pcs.
• Coarse rock salt 3 tbsp. spoons
• Sugar-sand 1.5 tbsp. spoons
• Vinegar 9% concentration 3 tbsp. spoons

Green tomato salad with zucchini and sweet pepper

1. Prepare all the necessary ingredients. The weight of tomatoes and zucchini in the list of ingredients is indicated in a purified form.
2. 
   Wash the tomatoes and cut into medium-sized and not thick slices.
3. 
   Clean the zucchini from the skin and seeds. If this is a variety with a large number of seeds, make the “boats” more carefully.
4. 
   Cut the zucchini pulp into small pieces or cubes.
5. 
   Remove dry skin from garlic cloves and finely chop. Minced meat is not needed, small pieces of garlic are better.
6. 
   Peel the onions, cut in half, and then chop each half into thin half rings.
7. 
   Peel the pod of sweet pepper from the stalk and seeds, cut lengthwise into 4 parts and chop each quarter with noodles.
8. 
   Combine tomatoes, zucchini, onion, garlic and bell peppers in a large bowl or bowl.
9. 
   Stir the mixture.
10. 
    At the bottom of sterilized jars with a capacity of 0.5 l, put a few sprigs of parsley, and then fill with the vegetable mixture to the top.
11. 
    Prepare marinade. Bring water to a boil, add all other ingredients (except vinegar) and cook at a low boil for 20 minutes. 5 minutes before the end of cooking, pour in the vinegar. Strain the finished marinade through a sieve or cheesecloth and bring to a boil again.
12. 
    Pour jars of vegetables with hot marinade, cover with boiled lids, put on a wire rack in a pot of hot water so that it reaches the shoulders, and sterilize at a low boil for 15 minutes, counting from the start of boiling of the liquid. After that, seal the jars tightly, turn upside down, cover with a blanket and leave to cool completely.