Zucchini is one of the most commonly found vegetables in gardens in any region. At first glance, it may seem that there are few dishes that can be made from zucchini for the winter. However, it is not.

Zucchini has a unique ability to change its taste depending on the vegetables and spices that are cooked with it, and in addition to standard canning, you can prepare fried zucchini for the winter.

Secrets of cooking fried zucchini for the winter

There are several features of cooking fried zucchini:

• To prevent the vegetable from losing water and remaining juicy, it should not be salted before frying. If, on the contrary, the goal is to get rid of excess liquid, the zucchini should be covered with salt or kept in a salty solution for 10 minutes, and then rinsed thoroughly.
• When frying, you need to make sure that the zucchini remains slightly raw. Otherwise, the vegetable will fall apart and turn into mush.
• Do not skimp on oil when frying.
• You can use classic white zucchini or zucchini. Both options are suitable for fried vegetables for the winter.
• Zucchini cooks slightly faster than white zucchini.

Requirements for choosing zucchini

To make the dish really tasty, you need to take a responsible approach to choosing the main ingredient - zucchini:

• It is better to give preference to young fruits with thin skin and seed rudiments. You don’t even have to peel them, and the peel will add its own flavor to the dish.
• The length of the vegetable should not exceed 20 centimeters. The shorter it is, the younger it is.
• The fruits should be strong, elastic without any defects with a green tail.
• You should not choose zucchini with a bright yellow color. It is better to give preference to striped specimens or fruits with a predominant green color.

Preparing containers

In order for the workpieces to last all winter, it is important to properly prepare the container:

• First of all, banks must be checked for integrity. There should be no chips or cracks.
• Selected jars should be washed with soap or baking soda.
• Screw caps must be new and smooth; metal caps must have an elastic band.
• If the lid is reusable, then you need to check that there is no damage or rust.

1. Ferry. Pour water into a container and place on the stove. After the water boils, place a wire rack on top and place the container on it upside down. Sterilization will take a quarter of an hour.
2. In the microwave. Place the jar of water in the microwave for a couple of minutes.
3. In a saucepan with water. The bottom of the container should be covered with a cloth and the jars should be placed. Next, water is poured so that the jars disappear. The pan is placed on the fire. After boiling, the jars need to be sterilized for another quarter of an hour.
4. In the oven. The jars should be placed upside down on a baking sheet and placed in the oven. Heat it to 150 degrees and sterilize the jars there for 10 to 25 minutes, depending on the volume.

How to cook fried zucchini

Below are recipes for fried zucchini, popular among housewives. The stage of preparing vegetables is the same everywhere: wash and dry. Remove the seed from the pepper, remove the stem from the tomatoes, and remove the peel from the onion and garlic. There is no need to do anything additional with young zucchini. If the vegetable is ripe, then it is peeled and the core is cut out.

Classic delicious recipe "You'll lick your fingers"

Products:

• young zucchini 1 kg;
• tomatoes 0.3 kg;
• bell pepper 0.3 kg;
• hot pepper 1 pod;
• garlic 1 pc.;
• onion 1 pc.;
• sunflower oil for frying;
• 9% vinegar 0.03 l;
• hops-suneli 4 tsp;
• salt 3 tsp;
• sugar 3 tsp;
• parsley 1 bunch.

Preparation:

• Cut the zucchini into rings and fry them in hot oil.
• Pour boiling water over the tomatoes and remove the skins. Cut together with onions and hot peppers.
• Grind chopped vegetables (all except zucchini) with parsley and garlic.
• Pour the mixture into a saucepan, add suneli hops, salt, sugar, stir and simmer for a quarter of an hour.

• To preserve zucchini for the winter, add vinegar a few minutes before it is ready.
• Take ready-made jars, place fried zucchini on the bottom in 1-2 layers, pour sauce over them. Next is another layer of vegetables and sauce. Repeat until container is full. The top layer should be sauce.
• Close the container, turn it over, cover it with something warm for a day.

With tomatoes and carrots

Products:

• young zucchini 3 kg;
• tomatoes 3 kg;
• carrots 3 pcs.;
• onion 3 pcs.;
• 9% vinegar 20 g;
• sunflower oil;
• dill 1 bunch;
• parsley 1 bunch;
• bay leaf 2 pcs.;
• garlic 3 cloves;
• salt 1 tbsp. l.;
• sugar 1 tsp;
• black hot pepper.

Preparation:

1. Cut the zucchini into rings and fry.
2. Chop the greens, chop the onion, grate the carrots. Lightly fry the vegetables with oil.
3. Pour boiling water over the tomatoes and peel them. Next, they need to be finely chopped and simmered, adding sugar with salt and pepper. A couple of minutes before it’s ready, add the bay leaf and pour in the vinegar.
4. Next, you need to put in the prepared container: zucchini, onions with carrots and herbs, tomatoes. Repeat until the jar is full.
5. Close the container, put it on the lid, wrap it in something warm for a day. Then send it for storage. Vegetables preserved this way look very beautiful.

Rings with garlic

Products:

• zucchini 0.8 kg;
• half a large head of garlic;
• dill or parsley, half a bunch of your choice;
• 6% vinegar 40 ml;
• sunflower oil 2 tbsp. l.;
• flour.

Preparation:

• Cut the prepared zucchini into rings, sprinkle with salt and roll in flour for frying.
• Fry vegetables in a frying pan with hot oil until soft.
• Pass the peeled garlic through a press.
• Scald the greens with boiling water and chop finely.

• Place some of the crushed garlic and herbs on the bottom of the prepared container, pour in vinegar and oil.
• Next, lay out the cooled zucchini rings, periodically adding a little garlic. You need to make sure that in a completely filled container the oil covers the vegetables. It can be added if necessary.
• Next, the jars need to be tightly closed, wrapped and placed on the lids until cool. After this, the workpiece can be sent for storage.

Stuffed

Products:

• young zucchini 0.5 kg;
• tomatoes 0.3 kg;
• onion 0.1 kg;
• rice 70 g;
• sunflower oil 50 g;
• parsley 6 g;
• sugar 1 tbsp. l.;
• salt 1 tsp;
• 9% vinegar 20 ml;
• black and allspice;
• laurel leaf.

Preparation:

• Peel the zucchini, cut out the core and sprinkle with salt. For 1 kg of vegetables you will need approximately 10 g of salt.
• Fry the onion cut into rings in vegetable oil, wash the greens and chop the tomatoes.
• Place the washed rice in a frying pan with the onion and fry slightly. Add tomatoes, stir and simmer a little. A little later, pour boiling water, add herbs, pepper, salt and bay leaf. Simmer until the rice swells.
• Stuff the zucchini with the resulting mixture and place it in a saucepan.

• Take a few more tomatoes, pour boiling water over them, remove the skins, and grate them on a coarse grater.
• Place them in a cauldron. After boiling, simmer until the foam disappears. Then you need to add salt with sugar and pepper, bay leaf, pour in vinegar and cook for another quarter of an hour.
• This sauce should be poured over stuffed vegetables. Ideally, they should practically disappear. Next, the workpiece is sent to the fire and cooked for about 20 minutes.
• Afterwards, you need to transfer the stuffed vegetables into a container and pour the sauce over them.
• Roll it up, put it upside down, wrapped in a blanket for a day.

In vegetable sauce

Products:

• zucchini 1 kg;
• tomatoes 0.5 kg;
• onion 2 pcs.;
• garlic 3 cloves;
• sweet red pepper 4 pods;
• 9% vinegar 10 ml;
• bunch of greens;
• sugar 3.5 tsp;
• salt 1 tsp;
• sunflower oil.

Preparation:

• Cut the prepared zucchini into slices and chop the pepper.
• Cut the tomatoes into cubes, the onion into half rings, the garlic into thin slices, and chop the greens.
• Fry the zucchini in oil until golden brown.
• Fry the onion, add pepper and tomatoes to it and simmer for 10 minutes.

• Next, you need to transfer the stewed vegetables into a saucepan, chop with an immersion blender, pour in vinegar with sugar and salt, stir and simmer for a few more minutes.
• Place a layer of zucchini in the prepared container, add herbs and garlic slices. Pour the sauce over it all. Repeat layers. The top should be the sauce.
• Close the container, put it on the lid, wrap it in something warm for a day. Then send it for storage. In the vegetable marinade, zucchini are imbued with aroma and acquire an unusually delicate taste.

Without sterilization

Products:

• zucchini 3 kg;
• garlic 3 pcs.;
• 9% vinegar 5 tbsp. l.;
• black pepper 2 tsp;
• salt 2 tsp;
• sugar 1 tbsp;
• sunflower oil.

Preparation:

1. Chop the garlic, mix with salt, sugar, pepper and vinegar.
2. Prepared zucchini should be cut into rings and fried in vegetable oil until lightly browned.
3. Dip each vegetable slice into the garlic mixture, then place in a container.
4. Close the jar with a boiled lid and store. This way you will get pickled zucchini in jars without sterilization.

Spicy zucchini

Products:

• zucchini 1 pc.;
• carrots 1 pc.;
• onion 1 pc.;
• hot red pepper 2 pcs.;
• salt to taste;
• 9% vinegar 10 ml;
• sunflower oil;
• natural tomato juice 0.5 l.

Preparation:

1. Cut the prepared onion and zucchini into slices, pepper into cubes, grate the carrots.
2. In a frying pan with hot oil, fry the onions and carrots, add pepper.
3. Simmer a little, add the zucchini, mix everything, pour in tomato juice (can be replaced with paste) and leave to simmer until the zucchini softens.
4. Before finishing the process, add vinegar and salt.
5. Pour the snack into prepared jars, roll it up, wrap it in a blanket and let it cool upside down for a day.

Without vinegar

Products:

• young zucchini 2 pcs.;
• tomato 2 pcs.;
• tomato paste 30 g;
• garlic 2 pcs.;
• spices of your choice 100 g.

Preparation:

1. Cut the vegetables into pieces (preferably cubes).
2. Fry the vegetables in a hot frying pan for about a quarter of an hour.
3. Add tomato paste and simmer for another 30 minutes over low heat. Add garlic and spices during the process.
4. Distribute the snack into jars, roll it up and send it to cool, wrapped in a blanket. After a day you can move it to the basement for storage.

How and for how long is the finished product stored?

The ideal place to store supplies for the winter is the basement. Can also be stored in any other cool, dark place. It is not forbidden to leave the jars at room temperature. In this case, the main condition is the absence of heating devices nearby. Some housewives take the workpieces out onto the balcony, but then you must ensure that the temperature does not drop below 0 degrees.

The standard shelf life of homemade preparations in glass jars is 24 months.

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Zucchini is not only a healthy and nutritious product, but also very tasty. Many people consume this product fried, but few know that they can be preserved for the winter. The preparation process is simple; all you need to do is set aside a few hours and then treat yourself and your loved ones with a delicious snack.

Fried zucchini can be served not only for lunch or dinner, they are perfect for the holiday table. There are a lot of recipes for zucchini snacks, so everyone can choose one or several for themselves, based on their preferences.

Classic recipe

Fried zucchini turns out moderately spicy and sour. Many people, having tried this recipe, note that the taste of the snack is similar to mushroom.

Ingredients:

• 1 kg of ripe zucchini;
• 1 medium head of garlic;
• 50 ml 9% vinegar;
• 0.1 l of odorless vegetable oil;
• a bunch of greenery;
• 15 g salt.

Cooking method:

1. For canning, it is better to choose a thin and long zucchini, so the rounds of the vegetable will be the same, and it will be easier to put it in a jar, but this is not strict.
2. The zucchini must be washed; if the vegetable is young, then there is no need to cut off the skin. Cut the vegetable into medium rings (1 cm).
3. Now the chopped zucchini needs to be rubbed with salt and left for a quarter of an hour.
4. Grease a frying pan with oil and fry the vegetable rings until golden brown; frying one batch in a frying pan will take 7-10 minutes. If there is not enough oil, you can add more oil during cooking.
5. Now you need to prepare the dressing. Wash the greens well, dry and finely chop. Grind the peeled garlic in a garlic press or finely chop it with a knife.
6. The oil must be brought to a boil and cooled. Add greens to it.
7. Now we can the zucchini. First you need to clean the jars with soda and rinse well. Pour the oil and herbs into the jars and place the fried zucchini on top, sprinkling each layer with chopped garlic.
8. When all the zucchini are laid out, they will need to be compacted so that the oil is on top. Pour in vinegar.
9. Place the lidded jars in a saucepan and place a towel on the bottom. Pour water into the pan so that the water does not rise above the hangers of the jars. Turn on low heat and simmer for about half an hour. After the time has passed, close the jars with lids and let cool.

Greens are chosen solely to your taste.

Grilled zucchini

A simple and easy recipe for fried zucchini, which will appeal to those who care for and watch their figure, since the vegetable will be fried without oil.

Ingredients:

• young zucchini – 0.6 kg;
• 0.5 cups unrefined oil;
• 250 ml water;
• lemon juice;
• several cloves of garlic;
• several pods of hot pepper;
• spices for aroma and taste;
• 15 g of salt and the same amount of sugar.

Cooking method:

1. To cook grilled zucchini, you need a special grooved frying pan.
2. Cut the zucchini into thin slices and fry in a grill pan without oil.
3. When all the mugs are fried, you need to let them cool.
4. For preservation, you need to prepare a marinade. Pour lemon juice into the water, add chopped garlic, spices, salt, and any sugar. The pepper needs to be coarsely chopped and sent there.
5. Boil the oil and pour the marinade into it, let it simmer for a few minutes.
6. Sterilize the jars and place grill-striped zucchini in them. Pour in the marinade so that the last zucchini is slightly covered. Roll up the cans.

Store jars in the refrigerator or in a cool place

Out of the oven

Another dietary recipe for making fried zucchini, which will be cooked in the oven.

Ingredients:

• 600 g tomato;
• several cloves of garlic;
• 600 g zucchini;
• 300 ml of any oil;
• herbs, herbs and spices.

Cooking method:

1. Wash and cut the zucchini into thin rings, add salt and leave for a while.
2. Wash the tomatoes and cut them as thinly as zucchini.
3. Grease a baking sheet with oil and place zucchini on one sheet, tomatoes on the second sheet, place in the oven for 20 minutes at 180 degrees. The vegetables should be browned.
4. During this time, sterilize the jars and make the sauce. Add chopped herbs and garlic, spices and spices to the vegetable oil.
5. Once ready, let the zucchini and tomatoes cool, then place them in layers in jars and pour in pre-boiled oil. All that remains is to tighten the jars and let them cool.

With tomatoes and carrots

A very tasty recipe for canning fried zucchini with tomatoes and carrots. This dish is served as an appetizer or as a side dish for meat.

Ingredients:

• 0.5 kg of zucchini or zucchini;
• 0.2 kg carrots;
• 0.2 kg of tomatoes;
• 0.3 l olive oil
• 1 tsp each cane sugar and salt;
• spices and herbs.

Cooking method:

1. Wash and peel the zucchini, cut into rings or half rings, depending on size.
2. Wash the carrots, peel and chop with a grater.
3. Wash the tomatoes, cut into rings and then into quarters.
4. Coarsely chop the greens.
5. Grease a heated frying pan with oil and fry the zucchini on both sides. Then place them on a plate and fry the carrots and tomatoes in a frying pan.
6. Boil the oil and add herbs, spices, salt, pepper and sugar.
7. Place vegetables in layers in sterilized jars: zucchini, carrots and tomatoes, then zucchini again. Pour marinade and tighten the jars.

They can be eaten as a cold or hot snack.

Stuffed

Ingredients:

• 1500 g zucchini, preferably young;
• 1000 g tomatoes;
• medium-sized bell pepper – 4 pcs.;
• 2 carrots;
• 2 onions;
• 0.2 kg of short grain rice;
• 30 g salt;
• 2 tbsp. l. vinegar 9%;
• spices and herbs.

Cooking method:

1. Peel the zucchini and cut into barrels 10 cm high. For small sizes, you can cut them in half or leave them whole. The core of the zucchini must be removed; the easiest way to do this is with a spoon.
2. Salt the barrels and place on a baking sheet. Bake for a third of an hour at 185 degrees.
3. At this time, prepare the vegetable filling. Grind the carrots, zucchini insides and pepper.
4. Rinse the rice and add to the vegetables.
5. Now you need to make the tomato filling:
6. Finely chop the tomatoes and cook them in a saucepan for a quarter of an hour. Then add spices and herbs.
7. When the zucchini is ready, let it cool and carefully fill it with the rice and vegetable filling.
8. Place the zucchini in pans, pour in the tomato and add vinegar at the end. Cook like this for 20 minutes.
9. Sterilize the jars and carefully place the zucchini in them first, then pour in the remaining tomato sauce.
10. Then twist and turn the top upside down until it cools completely.

The appetizer can be served either hot or cold.

Canned fried zucchini (video)

Zucchini is a versatile product: they can be boiled, stewed and fried. Since this vegetable grows only in the summer, you can make preparations for the winter and enjoy them all year round.

To prepare fried zucchini with garlic for the winter, you will need very little time. Of course, the vegetables will need to be fried - this is a rather labor-intensive undertaking. Otherwise there is nothing complicated. However, in order for yours to turn out tasty and to be perfectly stored all winter, you need to pay attention to the nuances of choosing vegetables. Please also note that in this case, sterilization and the addition of vinegar are strictly required.

How to choose the right zucchini for roasting for the winter

• the best option would be young fresh zucchini with thin skin, without ripened seeds - they are very soft and juicy;
• choose small fruits, 15-20 cm long: the smaller the zucchini, the younger it is, keep this in mind;
• if you accidentally bought mature zucchini, it’s okay, but before frying, you need to remove seeds and rough skin;
• Try to preserve only vegetables that ripen in late summer or early autumn (early ones are not suitable for a number of reasons);
• zucchini for preparations should be firm, elastic, without dents or rot, and the skin should be without scratches, shiny and smooth;
• choose fruits with a light green color, striped ones are possible, but it is not advisable to use bright yellow ones;
• When purchasing, pay attention to the stalk of the zucchini: in recently picked fruits it has a fresh, not dried out appearance.

Ingredients

• 2 kg of young zucchini;
• 1 large head of garlic;
• 70 ml vegetable oil;
• 2 level teaspoons of salt;
• 2 tablespoons vinegar 9%;
• 3 sprigs of dill and 3 sprigs of parsley per jar;
• optional - dill umbrellas.

Preparation

The recipe for making fried zucchini with garlic for the winter is finger-licking - so tasty and quite simple, but frying zucchini slices in a frying pan is a rather boring task. However, you will have to come to terms with it. While frying, think about how nice it will be to enjoy a homemade vegetable snack in winter. And you won’t have to pay through the nose for store-bought twists with preservatives.

For me, the pros far outweigh the cons.

Let's start cooking. Wash the zucchini, make sure there are no rotten barrels or dents, then wipe them dry with paper towels and cut into even circles about 1 centimeter thick. Attention: do not cut off the skin. Just cut young vegetables as you would for a regular roast. Place the result of your labor on a large cutting board, dry and clean - the zucchini circles should lie in one layer.

Pour a small amount of vegetable oil into the frying pan. Do not pour in the entire amount indicated in the list of ingredients for the recipe for fried zucchini with garlic for the winter. As the vegetables absorb vegetable fats, you will need to add oil little by little.

Over medium heat, fry the vegetable slices for three to five minutes. During this time they will acquire a beautiful shade, just be careful not to fry them brown. Then turn each circle over and cook them on the other side for the same amount of time. Don't forget to add a little refined vegetable oil if you see the zucchini starting to burn. Try not to be distracted while frying, even when sterilizing jars. You’ll deal with both the jars and the herbs and garlic later, when you’ve fried all the vegetables cut into slices.

I like to preserve fried garlic zucchini in oil using small jars. Half-liter sizes are fine: wash them with hot water, vinegar and baking soda. Rinse with cold running water, then treat in any convenient way. I like sterilizing jars in the microwave - I’ll tell you more about this method someday. I just pour boiling water over the lids for a couple of minutes, that’s enough.

Start filling the prepared container. Peel the garlic, chop it finely or put it through a press. Rinse the greens and finely chop them with a knife, cut the umbrellas in half. Place the chopped herbs on the bottom of the jar, and then place the fried zucchini, sprinkling each layer with a small amount of garlic and salt. You can compact the vegetables while filling. When the container is filled to the top with zucchini and garlic, pour 1 tablespoon of vinegar into each jar and cover with lids. There is no need to roll up yet: the jars with the preparations still need to be sterilized.

Place a napkin on the bottom of a large saucepan, place covered jars and pour in enough water to leave about 2 cm to the edge of the neck. Heat the saucepan over low heat and, at a low boil, sterilize the dishes with zucchini for 25-30 minutes, then roll up.

During the squash season, we all do winter preparations, and despite the fact that time dictates the fashion for frozen foods, and many consider canning to be a relic of the post-Soviet past, the preparation of vegetables and fruits in the “canning format” is still relevant.

On cold winter evenings, it’s so nice to open a jar of squash salad, or simply spread squash caviar on bread...

As you may have guessed from the title of the article, we will talk about preparing zucchini for the winter. I will tell you how to freeze zucchini for the winter in the next article, but here we will discuss preparing zucchini using canning.

I took most of the winter zucchini preparations presented here from my mother and grandmother’s notebook (they have one for both of them). These recipes for preparing zucchini are time-tested, the proportions are 100% correct, so they can safely be called “The Golden Fund of Classical Canning.”

Dear friends, if you have your own proven recipes for zucchini preparations for the winter, please share them in the comments.

Zucchini with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

If you like simple winter zucchini preparations, then today’s winter zucchini salad with tomato paste and garlic will definitely appeal to you. The beauty of this winter zucchini salad recipe lies in its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Zucchini stew for the winter

Many housewives stock up on zucchini for the winter, preparing various canned dishes from them. One of them is zucchini stew for the winter without sterilization. The preservation turns out very tasty, aromatic, slightly spicy thanks to the hot pepper (the amount can be adjusted to taste). How to cook, see.

Squash caviar with mayonnaise for the winter

Zucchini caviar with mayonnaise for the winter is one of my family’s favorites. The caviar turns out very tasty, aromatic and a little spicy. I like to puree vegetables in a blender, this way the caviar turns out especially tender and homogeneous. See recipe with photo.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade salad, easy to prepare and accessible to everyone. You don't need much time for this recipe. You just need to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. How to cook, see.

"Yurga" from zucchini for the winter

Zucchini yurga is a delicious salad appetizer that is sure to sell out very quickly during the cold season. All the ingredients for Yurga are simple and affordable, so I’m sure it won’t be difficult for you to prepare it either, in order to get a portion of excellent canned food in your pantry for the winter. Recipe with photo.

Winter zucchini appetizer with tomato sauce

You can make a lot of interesting preparations from zucchini, not only the well-known zucchini caviar. To confirm my words, I want to introduce you to a very tasty winter zucchini appetizer. It also contains bell pepper – it goes well with zucchini. This winter squash appetizer is also prepared with tomato sauce, garlic and vinegar, so it turns out piquant and bright in taste. See recipe with photo.

Pickled zucchini for the winter without sterilization (triple filling)

If for some reason you don’t like the process of sterilizing jars with ingredients in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. A successful recipe for sweet and sour marinade for zucchini has long been written down in my notebook, so I decided to prepare pickled zucchini with triple pouring to introduce you, dear friends, to this method of pickling zucchini without sterilization. Detailed recipe with photos.

Squash caviar just like in the store

Guests often ask me for the recipe for this preparation, so I think it will be interesting to you too. I will not claim that this is a recipe for squash caviar like in a store according to GOST, but it is a fact that the taste and appearance of the finished caviar is very close to store-bought. There is nothing complicated in the cooking process, but there are still certain nuances. See recipe with photo.

Zucchini and cucumber salad with chilli ketchup

I present to your attention a new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but in order for the cucumbers and zucchini to be crispy when finished, you need to tinker with sterilizing the jars with the preparations. See recipe with photo.

A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad turns out crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step-by-step photos .

Winter zucchini preparations are perhaps the most popular type of preservation, and recipes for canning zucchini amaze with their culinary diversity. And I suggest you try to prepare an interesting, tasty and inexpensive preparation of zucchini in a spicy sauce. The recipe for canned zucchini is very simple, it is quick and easy to prepare, without long preparations or boiling. You can see how to cook zucchini for the winter in spicy sauce

Canned zucchini with chili ketchup

If you like new and interesting preparations for the winter from zucchini, then canned zucchini with chili ketchup is an excellent reason to change the traditional recipes a little. The composition of the recipe for canned zucchini with chili ketchup is very simple, and thanks to the small portion, canning zucchini will be quick and easy. How to cook canned zucchini with chili ketchup (step by step recipe with photos), see.

How to freeze zucchini for the winter: a proven method!

You can see the recipe with photos on how to freeze zucchini for the winter .

Canned zucchini according to my mother-in-law's recipe (without sterilization)

A balanced sweet and sour marinade, garlic, spices and aromatic herbs are all you need for perfect canned zucchini. See the recipe with step-by-step photos.

You can see the recipe for the famous Uncle Bens zucchini salad.

Spicy winter squash with mustard

I bring to your attention an interesting recipe for canning zucchini with mustard, garlic and dill. Crispy pieces of zucchini in a sweet and sour filling with a distinct taste of mustard and garlic, accompanied by dill and black pepper, were liked by all members of my family. I wrote how to cook zucchini for the winter with mustard.

Marinated zucchini for the winter with tomatoes

You can see how to cook pickled zucchini with tomatoes.

Adjika from zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried winter zucchini in tomato sauce

A very tasty and interesting preparation for the winter from zucchini! Try it, you will definitely like it! Recipe with step by step photos.

You can see the recipe for making zucchini marinated with garlic.

Zucchini salad for the winter “Riddle”

Do you know why the salad has this name? Because in its finished form, it is very difficult for the uninitiated to guess that this homemade preparation contains zucchini - their taste is not felt at all. I wrote how to prepare a salad .

Squash caviar just like in the store

Ingredients:

• 1 kg zucchini
• 150 grams of carrots
• 200 grams of onion
• 2 cloves of garlic,
• 2 tbsp. spoons of tomato paste
• refined sunflower oil for frying,
• salt, pepper, 1 bay leaf, dried herbs (dill, parsley, basil, oregano).

Preparation:

Peel the zucchini and cut them into small cubes, fry the zucchini in hot oil until golden brown, stirring constantly so as not to burn. Next, place them in a cauldron or saucepan.

Grate the carrots on a coarse grater, chop the onion, also fry the vegetables separately until golden brown and transfer to a cauldron.

Add tomato paste, garlic, bay leaf, salt, spices to taste and finally 150 grams of boiled water to the vegetables and begin to simmer over low heat, stirring occasionally.

Everything should be stewed for at least an hour, if the liquid becomes too low, add a little, but do not overdo it, the caviar should not be too liquid, but also dry.

If you have a slow cooker, then this caviar can be made in the “Stew” mode.

Let the caviar cool slightly, beat it in a food processor or blender, and cool it in the refrigerator. Caviar is ready to eat.

If you decide to roll it up, put the whipped caviar back into the cauldron and boil it (be careful, it shoots very hot, boil the caviar on low heat for 20-30 minutes, stirring constantly, preferably with rubber gloves).

Sterilize the jars and lids in advance, fill the jars with caviar and sterilize for 1 hour in boiling water. Twist or roll up. Wrap in a blanket until completely cool.

1. Cut the washed zucchini into slices. Not too thin so that they don’t fall apart in the jar, but not thicker than a centimeter. It is better to take zucchini with a reserve: let there be extra (you can save it for the family for dinner) rather than not have enough.

2. Place all the pieces in a bowl and add salt to them.

3. Lightly roll each piece in flour (you need to shake it off after this so that it doesn’t crumble in the frying pan and burn there), fry each piece of zucchini in vegetable oil until soft.

4. Place the finished zucchini in a bowl and let it cool.

5. Squeeze the garlic, dip the greens in boiling water for a second or two.

6. Pour vinegar and oil (2 tablespoons each) into the bottom of a sterile jar, place all the greens, as well as some of the garlic.

7. Place the zucchini in a prepared (scalded with boiling water) jar more tightly, topping it with the remaining garlic. The oil level should rise. If you have laid out all the zucchini and even compacted them, and the oil is still somewhere in the middle of the jar, you can pour another spoonful on top.

8. Cover the jar with a sterile lid, place it in a pan of water so that the water reaches the jar’s “shoulders” (it’s better to put a handkerchief or piece of gauze on the bottom). Light the stove, bring the water to a boil, lower the heat to medium, and with the water at a moderate simmer, sterilize the jar for 20 to 30 minutes.

9. Close the jar with a lid, let it cool (you can under a fur coat, but after such sterilization this is not necessary). Fried zucchini with garlic are ready for the winter! Can be sent to the cellar for storage.

This recipe is convenient because you don't have to weigh out the zucchini exactly. You can fry a large bowl of slices, and put everything that doesn’t fit in the jars on the table, seasoning with the rest of the garlic, and adding mayonnaise and fresh tomatoes.

Bon appetit!