Zucchini salad for the winter is finger-licking good. Zucchini salad for the winter is finger licking good. Zucchini salad like mushrooms: a recipe for the winter

This season I have already shared with you various zucchini recipes, we prepared, and. But there were so many zucchini crops this year that I had to do some more work and prepare zucchini for the winter using various delicious recipes. These preparations are not only tasty, but also easy to prepare. And zucchini is a low-calorie vegetable and will not harm your figure. And any zucchini appetizer will work as an independent appetizer, salad or side dish for a hot dish. So let's get started.

Zucchini appetizer for the winter - step by step recipe with photos

We will need:

• zucchini or zucchini - 3 pcs.
• cherry tomatoes - 1 kg
• black currant leaves
• garlic - 1 head
• basil
• parsley, dill
• black peppercorns
• allspice
• coriander

Marinade for 1 liter of water:

• • salt - 1 tbsp. l.
  • sugar - 2 tbsp. l.
  • vinegar - 100 ml

For this preparation you need to take a small zucchini or zucchini and cherry tomatoes. I found the dark green zucchinia even more attractive in a jar. This appetizer is very easy to prepare and will surely decorate any table.

1. Wash small and cute cherry tomatoes and pierce them with a toothpick in several places. This is necessary so that the tomatoes do not crack when heated. Although, I admit that this procedure does not always help and sometimes the tomatoes still burst.

2. We also wash young zucchini or zucchini and cut into slices about 1.5 cm thick. Cut out the pulp from the middle, but so that the tomato does not fall through later. Insert a cherry into each zucchini circle.

3. Place seasonings and herbs on the bottom of well-washed glass jars. We peel the garlic and also place it in the bottom of the jar.

4. Place zucchini rings into jars. Boil water in a saucepan or kettle and pour boiling water into the jars of zucchini. Cover with lids and leave to stand for 20 minutes.

5. Then pour this water into a saucepan, measure its volume and prepare the marinade - add sugar and salt.

6. Pour the marinade over the vegetables and immediately close with metal lids. Turn the jars upside down and cover with a warm blanket until they cool completely.

That's it, the beauty is ready. I don’t know yet how it will look on a plate, since I haven’t opened a single jar yet, but I think it’s beautiful.

Finger-licking zucchini for the winter - recipe for 1 liter jar

An easy to prepare and very tasty winter snack. A minimum of ingredients and very little work, even a beginner can handle it.

We will need:

• zucchini - 1.5 kg
• garlic - 2 heads
• parsley and dill

For 1 liter jar:

• vegetable oil - 50 ml
• salt - 10 gr.
• vinegar - 1 tbsp. l.

1. It is advisable to choose small young zucchini for this appetizer. You need to cut off the skin from them and cut them into rings about 1.5 cm thick.

2. Fry the zucchini rings in vegetable oil on both sides until beautifully golden brown.

3. Cut the garlic into small pieces. We also chop the greens or simply tear them with our hands (as you like).

4. Pour vegetable oil into the bottom of the washed jars and add about 2 tsp. garlic Next comes parsley and dill; there is quite a lot of greenery. Pour the salt directly into the jar.

5. Now put the zucchini slices into the jar, place them tightly, compacting them with a spoon. The zucchini will release juice later.

6. When you have laid out all the zucchini, pour 1 tbsp directly into the jar. l. vinegar.

7. Now cover the jars with a lid and place them in a pan with hot water to sterilize. We sterilize the jars for 20-25 minutes. After this, we twist the jars and turn them over, cover them with a warm blanket.

Canned zucchini in tomatoes for the winter

Another recipe for preparing zucchini for the winter, which you can boast to your guests, and also please your family.

It is advisable to select zucchini that is young, with soft skin and small. We will cut them into circles and the big ones simply won’t fit in the jar, or then take a larger jar.

We will need:

• zucchini - 2 - 3 pcs.
• bell pepper - 4 pcs.
• parsley and dill
• tomato paste - 5 tbsp. l.
• tomato chili sauce - 150 gr.
• bay leaf - 2 pcs.
• garlic - 8 cloves

Marinade:

• water - 1 liter
• salt - 5 tsp.
• sugar - 5 tbsp. l.
• vinegar - 4 tbsp. l.

1. We cut off the skin of the zucchini and cut them into rings about 1 cm thick. Cut a hole in the middle of each ring. It is convenient to simply squeeze it out with some round object of the appropriate diameter. Place the zucchini in a saucepan and pour boiling water over it for 10-15 minutes.

2. Cut the bell pepper into small cubes.

3. Pour 1 liter of water into a separate pan, add salt, sugar and bay leaf, tomato paste and spicy tomato sauce. Stir everything well so that the tomato paste dissolves evenly.

4. Pour chopped bell pepper into this mixture and add finely chopped garlic. Bring to a boil, and after it boils, add fresh herbs. Cook for just a couple of minutes.

5. Drain the water from zucchini that has been covered in boiling water. They become soft from hot water without cooking.

6. Pour vinegar into the bottom of the jar (about 1 tbsp per half-liter jar).

7. Place in clean jars in the following order: pour a little liquid with pepper down the bottom, and tightly place 2-3 zucchini rings on top. Then we pour the liquid again and then the zucchini comes again. So we alternate layers to the very top of the jar. There should be liquid on top.

8. Cover the jars with lids and place them in a pan with hot water to sterilize.

Zucchini for the winter are like mushrooms - a delicious zucchini recipe

In one of my articles I posted a recipe for a very tasty snack reminiscent of mushrooms -. You can also make this appetizer from zucchini.

Delicious zucchini salad - a recipe for the winter

A simple and delicious zucchini salad recipe. Zucchini is all different sizes and weights, so the proportions in the recipe are all approximate. In general, I often don’t stick to exact quantities when preparing any dishes; I try to taste the taste of any dish myself. And it doesn’t matter if some dish contains, for example, 200 grams of carrots. More than that, it won't spoil the taste. Of course, you need to be a little careful with onions, garlic and peppers.

We will need:

• zucchini - 2 - 3 pcs. (approx. 1.2 kg)
• carrots - 1/ kg
• onions - 1/2 kg
• vegetable oil - 120 ml
• vinegar - 70 ml
• salt - 1 tbsp. l.
• sugar - 1 tbsp. l.
• parsley and dill, can be dried
• garlic - 5-6 cloves

1. Preparing vegetables for salad. Peel the zucchini, onions and carrots.

2. Carrots look beautiful when grated using a Korean carrot grater. Cut the onion into arbitrary small pieces. Pour half the vegetable oil (60 ml) into a frying pan and fry the carrots and onions over low heat.

3. Meanwhile, cut the zucchini into small cubes. If the zucchini is no longer young, then remove the seeds and pulp from the middle. After frying, place the onions and carrots in a large saucepan, and lightly fry the zucchini in a frying pan. We use the remaining vegetable oil for this.

4. Pass the garlic through a press or cut into small pieces. Pour the garlic into the pan with the zucchini. Add salt, sugar and herbs, stir everything.

5. Now you need to combine all the vegetables. If the frying pan is small, then put everything in the pan, mix well, cover the dish with a lid and simmer for another 10 minutes. You will see when the vegetables become soft.

6. At the very end of cooking, pour in vinegar, cover again and let it brew for a couple of minutes.

7. Place in clean jars. Cover with lids and sterilize in a saucepan with hot water.

To sterilize jars with blanks, place a towel on the bottom of the pan, pour warm water and place the jars there. Cover with boiled lids. Sterilize for 15-30 minutes, depending on the volume of the jar

8. The salad is ready, screw the lids tightly and turn the jar upside down.

Zucchini salad for the winter “Mother-in-law’s tongue”

We have already prepared a salad with a similar name, only. It turns out that zucchini can be used to make an equally spicy appetizer. Go for it!

Our shelves in pantries, garages and basements are slowly filling up with delicious preparations. It costs a lot of work, but how nice it is to contemplate the fruits of your work and understand that now there is no fear of hunger or guests.

So if you haven’t yet managed to stock up on delicious supplies for the winter, I assure you that there’s still plenty of time. And there are so many recipes that sometimes it’s even difficult to choose. But if my blog helped you in this difficult matter, then I will be glad to join you.

Published on July 2, 2017

Good afternoon, dear chefs, we continue preparing zucchini for the winter. I suggest you make a zucchini salad. Several cooking recipes will help you make a choice among the many recipes published on the Internet.

Many summer residents plant zucchini, many plant it only for animal feed, and many plant it expediently for winter storage, since this vegetable is not deservedly forgotten. Many who follow this blog already know that zucchini is very healthy and you can and should make delicious preparations from it.

One of the most popular zucchini dishes is probably one that can be prepared in several ways; we talked about it a little earlier. You can also make zucchini in the same way as cucumbers.

Now it’s time to prepare a delicious zucchini salad.It turns out to be a very tasty and beautiful salad, so let’s start preparing it quickly.

INGREDIENTS:

• 1.5 kg of young zucchini.
• 2 tomatoes.
• 2 carrots.
• 1 head of garlic.
• 3-5 black peppercorns.
• 2 liters of water.
• 2 tablespoons salt.
• 2.5 tbsp. spoons of sugar.
• 200 vinegar 9%.

COOKING PROCESS:

1.Prepare the marinade for the salad. Mix water, salt and sugar in a bowl or pan and put on fire, stirring constantly so that the sugar and salt dissolve faster.

2.After the salt and sugar have dissolved, pour in the vinegar, bring the brine to a boil and remove from the stove. Set the brine aside and let it steep a little.

3. While the brine cools and infuses, let’s take care of the rest of the vegetables.

4. Wash the zucchini well and cut into pieces as shown in the picture.

5. Peel the carrots and cut them into wheels, as my son says.

6. Take tomatoes that are not large; it is better to take tomatoes that are slightly larger in size than a chicken egg. This way the salad will look more aesthetically pleasing. If you haven’t found any of these, use the tomato mode for mugs, and the mugs for halves. This is also possible.

7. Peel the garlic and press it with a press.

Let's start putting the salad in the jar.

8. Throw a few peppercorns into the bottom of a sterilized jar and lay out a layer of carrot slices.

10. Place tomatoes on the zucchini. After the tomatoes, a little garlic. And so on until the jar is full.

11.When the jar is full, pour our marinade into it and send the zucchini salad for sterilization in a water bath. Sterilization time is 10-15 minutes.

12.Then we put it on and screw the lid on the jar. Zucchini salad is ready. Bon appetit.

Korean zucchini salad recipe for the winter without sterilization

My family really liked this salad and that’s why I had to make a lot of this salad this year. It turned out to be almost 5 liters. Yes, I overdid it a little, but I think we can still handle it. Ingredients table for 4.5 liters.

INGREDIENTS:

• zucchini 2.5 kg.
• carrots 700.
• bow 500.
• garlic 200.
• salt 60.
• sugar 200.
• seasoning for Korean carrots 20-30 grams.
• bell pepper 500.
• vegetable oil 250.
• vinegar 9% 150.
• black pepper according to taste.
• coriander seeds 30-40 grams.

COOKING PROCESS:

1. Cut the onion into strips.

2. We clean the pepper from seeds and stalks. Cut into small strips lengthwise.

3. Carrots on a Korean carrot grater.

4. Squeeze the garlic through a garlic press.

5. We take young zucchini. So as not to suffer with rough skin. Cut the zucchini into circles.

6.Crush coriander seeds in a mortar.

7. Place all the vegetables in a pan, season with pepper, garlic and mix all the seasonings.

8. Pour the marinade over the vegetables, stir and place in the refrigerator for better marinating for 3-4 hours. Try to stir the salad about once an hour. Lifting all the juices from the bottom. This is of course more convenient to do by hand.

9. The salad is ready; it can be eaten raw, or it can be rolled up for the winter.

10.Pour the marinade into a saucepan, bring to a boil and pour the hot marinade over the zucchini salad placed in jars.

11.Cover the jars with sterilized lids and tighten the lids with a special key.

I had no problems storing this salad. I don't think you will have them either.

Bon appetit.

Zucchini salad Uncle Bens hello from the 90s

This zucchini salad will serve as a good addition to main dishes such as meat, pasta or rice. With this addition, any lean and not bright dish will sparkle with bright colors and amazing tastes. The same Uncle Bens sauce, but prepared by you personally without adding chemicals for better taste and storage. The salad is perfectly stored in an apartment at room temperature.

INGREDIENTS:

1. It is advisable to take the zucchini while it is still young so that the skin is tender. We wash all the vegetables and start preparing the salad.

2.Cut the zucchini into cubes no more than 2 cm thick.

3. Grate the carrots on a regular grater.

4. Remove the stalks and seeds from the pepper and cut it into strips in any shape.

5.Cut the onion into rings.

Peel the tomatoes if desired. I didn’t take it off and later regretted it when I came across individual pieces of tomato skin in the sauce. This may not scare someone; I’ll spend my time better this year, but I’ll get rid of the tomato skins. If it doesn't bother you, you can leave it.

6.And so cut the tomatoes into cubes almost the same as zucchini.

7. All that remains is to prepare the marinade. Water, vegetable oil, salt, sugar and tomato paste are mixed in a saucepan. Mix well and put on the fire to bring to a boil.

8.When the marinade has boiled, add the zucchini and simmer for about 15 minutes. Under a closed lid.

10. Add the tomatoes last and simmer again for 15-20 minutes, stirring the sauce periodically.

11.When the allotted time has passed, add the seasonings and pour in the vinegar. Keep it at a steady boil for 2-3 minutes and turn off the heat completely.

12.Now put the salad in sterilized jars and screw on the lids.

13.After we turn the jars over, cover them with something warm and keep them warm until they cool completely. Uncle Bens zucchini salad is ready, enjoy your meal.

Mother-in-law's tongue salad for the winter, zucchini recipe

This salad should amaze you with its taste. It is usually served in winter as a complement to main dishes such as potatoes, rice, meat, and fish. You can serve it with mashed potatoes or pasta; in general, no matter what you decide to serve with this salad with zucchini, any dish will benefit from it.

INGREDIENTS:

• zucchini 3 kg.
• tomatoes 3 kg.
• hot pepper to taste at least 1 pc.
• 3-4 heads of garlic.
• vinegar 9% 120 ml.
• vegetable oil 250 ml.
• salt 6 tbsp. spoons
• salt 6 tbsp. spoons
• black pepper to taste.

COOKING PROCESS:

1.And so we prepare the vegetables.Chop the tomatoes and peppers and pass them through a meat grinder or blender.

2.Pour the resulting mass into a saucepan and place on low heat. Stirring, bring to a boil. While the tomatoes and peppers are boiling, prepare the remaining vegetables.

3. Clean the zucchini and cut it into the shape of a tongue.

4.Pass the garlic through a press.

5. Finely chop the hot pepper.

6. The pan with tomatoes and peppers begins to boil, it’s time to add salt and sugar. Stir and bring to a boil again.

7.When it reaches a steady boil, reduce the heat by 40% and simmer for 30 minutes.

8.After 30 minutes, add garlic and hot pepper, pour vinegar over the dish, and cover with a lid. Simmer for 5-6 minutes over low heat.

9.After 5-6 minutes, turn off the gas under the pan. Mother-in-law's tongue zucchini salad is completely ready. You can put it in jars and roll it up for the winter.

10. As you can see, there is nothing complicated with this recipe, even a high school student can handle it.

Zucchini salad with rice for the winter without sterilization

INGREDIENTS:

• Zucchini 3 kg.
• tomatoes 3 kg.
• sweet pepper 3-5 pcs.
• carrots 1-2 pcs.
• onion about.5 kg.
• garlic 1 head (you can do without it).
• Rice 0.5 kg.
• vegetable oil half a glass.
• Sugar 4 tablespoons.
• Salt to taste. Allspice black pepper to taste.
• Spices as desired.

COOKING PROCESS:

1.Cut the onion, pepper and zucchini into small cubes.

2.Grate the carrots.

3. Remove the skin from the tomatoes and pass through a meat grinder.

4. Cook the rice until half done.

5. Peel the garlic and finely chop it.

6. Pour the tomato mass into the pan and put it on the stove, as soon as it boils, add salt, vegetable oil and sugar.

7. Bring to a boil, add zucchini, pepper, carrots and onions. Cook for 30-40 minutes.

8. Boil the rice until almost done. And put the almost finished rice into the pan with the rest of the vegetables. Stir, add garlic and other spices and vinegar. Cook for 5-10 minutes.

9.Now the salad is placed in clean and sterilized jars and the lids are screwed on.

Zucchini salad with rice is ready for long-term storage.

Bon appetit.

How to ensure that winter zucchini turns out “finger-licking”? Of course, take our advice and cook vegetables according to the recipes below. We offer you dishes for every taste and recommend canning zucchini whole, mugs or slices with mayonnaise, tomato and ketchup. If you don’t have time for long processing, you can do without sterilization. If you follow certain rules, caviar, salad, and just pieces of zucchini will perfectly “survive until winter” and decorate your holiday and everyday table on cold days.

Zucchini for the winter is finger-licking good without sterilization

To ensure that your winter zucchini turns out to be finger-licking, you can make it even without sterilization. The taste will not suffer from this, and the cooking time will take much less.

Required Ingredients for Garlic Zucchini

• zucchini – 2 kg
• greens – 2 bunches
• garlic – 2 heads
• water – 1.7 l
• sugar – 4 tbsp
• salt – 4 tbsp
• ground black pepper – 1 tsp
• ground red pepper – 1 tsp
• bay leaf – 6 pcs
• vinegar – 100 ml
• cloves – 10 buds
• coriander – 1 tsp
• vegetable oil – 250 ml

Step-by-step instructions on how to make finger-licking zucchini for the winter without sterilization

Zucchini salad for the winter is to die for

This zucchini salad for the winter is “finger-licking good” for those who prefer soft shades in home canning and, in principle, do not use vinegar for seaming.

Ingredients needed to make zucchini salad

• zucchini – 1 kg
• tomatoes - 1 kg
• carrots – ½ kg
• celery – 100 g
• vegetable oil – 100 ml
• sugar – 50 g
• salt – 40 g
• citric acid – 3 g

Step-by-step instructions for a recipe for cooking zucchini without vinegar

1. Wash the vegetables. Cut the zucchini, tomatoes and carrots into pieces, chop the celery greens.
2. Combine vegetables with butter, add sugar and citric acid, add salt and leave for 2-3 hours until the mixture releases juice.
3. Place the vegetables in an enamel pan, place on the stove and bring to a boil over low heat.
4. Simmer for about 20 minutes, pack in sterilized jars, seal the zucchini salad for the winter with metal lids, turn upside down and wait until it cools completely. Store in a cellar or pantry.

Finger-licking zucchini for the winter with mayonnaise - a recipe for delicious caviar

You can make finger-licking zucchini for the winter with mayonnaise. The consistency of the dish resembles caviar and has a pleasant, delicate aroma.

Necessary ingredients for making zucchini caviar

• zucchini – 2 kg
• carrots – 250 g
• mayonnaise 72% – 125 ml
• onion – 250 g
• vegetable oil – 125 ml
• vinegar – 125 ml
• sugar –4 tbsp
• salt – 2 tbsp
• ground black pepper – 1 tsp

Step-by-step instructions on how to make zucchini with mayonnaise

1. Wash the zucchini, dry it, remove skin and seeds, then grind it through a meat grinder.
2. Peel the onion and chop into small cubes.
3. Rinse the carrots and grate them on a medium grater.
4. Place all processed vegetables in an enamel container, salt and pepper, add sugar, vinegar, vegetable oil, mayonnaise and beat with a blender.
5. Pack the zucchini mass into dry jars, cover with lids and sterilize.
6. Quickly roll up, turn over and cover with a blanket. Wait until the preservation has cooled down, and then put the finger-licking zucchini with mayonnaise in the basement or cellar until winter.

Zucchini for the winter is finger-licking in the tomato

Zucchini preserved for the winter in tomatoes turns out just to lick your fingers. The piquant tomato flavor permeates the vegetables and gives the dish an exquisite sweet and sour aroma.

Necessary ingredients for zucchini in tomato recipe

• zucchini – 3 kg
• chili pepper – 2 pods
• bell pepper – 4 pcs
• vegetable oil – 200 ml
• garlic – 1.5 heads
• granulated sugar – 180 g
• salt – 4 tbsp
• tomato paste – 200 g

Step-by-step instructions on how to preserve zucchini in tomatoes for the winter

1. Pour vegetable oil into a deep saucepan, add sugar, add vinegar, mix thoroughly, place on the stove and bring to a boil over medium heat.
2. Wash the pepper, cut off the stalk and remove the seeds, pass the pulp through a meat grinder.
3. Peel the garlic, separate it into cloves and grate on the finest grater.
4. Wash the zucchini, trim the edges, and chop the pulp into small slices.
5. Place the zucchini in a vinegar-oil mixture heated over a fire, add tomato paste, mix gently, cover with a lid and bring to a boil.
6. When the surface begins to actively bubble, reduce the heat to a simmer and cook for 25-30 minutes, carefully making sure that the vegetables do not burn.
7. Then pack the finger-licking zucchini, prepared according to the best winter recipe in tomato, into sterilized jars, compact it thoroughly and quickly roll it up.
8. Turn upside down and cool to room temperature, after wrapping the jars with a blanket.
9. Place for storage in a closet, cellar or any other cold place.

Zucchini for the winter is finger licking good with ketchup

Fans of spicy tones and pungent flavors will say “finger-licking” about winter zucchini with ketchup.

Necessary ingredients for the recipe for delicious zucchini with ketchup

• zucchini – 3 kg
• salt – 3 tbsp
• table vinegar – 75 ml
• water – 6 tbsp
• sugar – 4 tbsp
• chili ketchup – 8 tbsp
• peppercorns – 16 pcs
• cloves – 16 buds

Step-by-step instructions for preparing zucchini for the winter in jars

1. Place 4 black peppercorns and 4 clove buds on the bottom of dry, sterilized jars.
2. Wash the zucchini, dry it, cut it into rings of equal thickness and place tightly in jars.
3. Heat water, add salt and sugar, add ketchup and cook over medium heat. When the liquid begins to boil, pour in the vinegar, simmer for 3-5 minutes and pour the hot marinade over the zucchini.
4. Cover the containers with lids, sterilize for the required amount of time (depending on the size of the jars) and quickly roll up.
5. Turn it upside down, wrap it tightly in a warm blanket and let it cool well. For storage, put zucchini prepared for the winter with ketchup in the pantry or cold cellar.

Finger-licking mugs of zucchini for the winter – video recipe

This video recipe shows how to make finger-licking zucchini fried in slices for the winter. The finished dish is prepared much faster than caviar or salad, and the taste is in no way inferior to them. In this version, cutting zucchini is allowed not only into rings, but also into slices. This is at the discretion of the hostess. If you plan to store the seaming in the refrigerator, then you can do without sterilization. Well, those who prefer spicier notes in homemade preparations will definitely like the options described above for preparing zucchini for the winter with mayonnaise, with ketchup and in tomato.

Hello my dear friends! I continue the topic of preparing for the winter. And today I’ll tell you about salads with zucchini, canned in a variety of ways and with different ingredients. But at the same time they all turn out very tasty.

Another thing I like about these recipes is that they are prepared quite quickly and can be stored without problems in an apartment. If there was a place, we’d find something to put there. If you love this vegetable, I recommend you amazingly delicious recipes from them. Together with some side dish of potatoes and meat, for example, they will go wonderfully on the dinner table in winter.

Why, at the dinner table, it’s not a shame to display such salads on the festive table and treat guests. Without undue modesty, my guests always praise these preparations. I just choose the best methods for myself, which I will share with you today.

And although the young vegetable is more tender and does not need to be peeled and seeds removed, it is not necessary to choose it. Just if the skin is already thick, peel it off. And cut out large seeds from the core.

This preparation option is my favorite, it is the one I cook with most often. The salad turns out simply amazingly delicious. It's very easy and quick to prepare. Be sure to try it.

Ingredients:

• zucchini – 1 kg
• sweet pepper – 500 gr
• garlic – 7 cloves
• tomato paste – 200 gr
• bay leaf – 3 pcs.
• vegetable oil – 50 ml
• black peppercorns – 6 pcs.
• allspice peas – 4 pcs.
• vinegar 9% - 50 ml
• sugar – 2 tablespoons
• salt – 0.5 tablespoon
• water – 300 ml

Cooking method:

1. Rinse the zucchini, peel and remove the seeds. Cut them into cubes and put them in a saucepan.

If your vegetable is young, then you do not need to peel the peel and remove the seeds.

2. Wash the sweet pepper and remove all seeds and membranes inside. Cut them into the same cubes and place them in a saucepan with the zucchini.

3. Add sugar, salt, vegetable oil, tomato paste and fill with plain water. Mix everything.

4. Place on the stove and bring to a boil. Then reduce heat and simmer for about 30 minutes. Don't forget to stir occasionally so that nothing burns.

5. After half an hour, the vegetables will already become soft. Add to them finely chopped garlic, broken bay leaves and allspice and black peppercorns. Mix everything and simmer for another 2 minutes. At the very end, pour vinegar, stir and turn off the heat.

6. Place everything in sterile jars so that bay leaves and peppercorns get into each jar. Then cover the jars with lids and roll up. Place in a warm place and cover with a blanket. Leave them like this until they are completely cool.

You will get a very wonderful salad with a slightly sweet taste and slight sourness. What I love most. I hope you like it too.

The most delicious salad of zucchini, sweet peppers and tomatoes

An excellent method of preparation, without sterilization. This means that it is done much faster. The salad is called “Yurcha”. In winter, on the New Year's table, such a salad will be just right. Although, why only for New Year’s, it will also not be out of place on an everyday dinner table. Such a snack will always be in place.

Ingredients:

• Zucchini - 3 kg
• Bell pepper – 1 kg
• Tomatoes – 1 kg
• Garlic - 3 heads
• Dill, parsley - a bunch each
• Vegetable oil - 250 ml
• Sugar - 200 gr
• Salt - 2 tablespoons without a slide
• Vinegar 9% – 100 ml

Cooking method:

1. Pass the tomatoes and garlic through a meat grinder and place in a saucepan. Add finely chopped greens to them. This also includes vegetable oil, sugar and salt. Mix everything well and place on low heat.

2. Now let's start chopping the remaining vegetables. Rinse the bell pepper and remove the seeds from inside. Then cut it into strips.

3. Wash the zucchini. Cut off the “butts” on both sides. And cut them into cubes. The size of the cubes is arbitrary, according to your taste.

4. While we were chopping the vegetables, by this time the tomatoes had just begun to boil. Add fire. Send them peppers and zucchini. Stir and bring to a boil. When everything comes to a boil, reduce the heat again and simmer uncovered for 35 minutes, stirring occasionally. A minute before the end of cooking, add vinegar and mix well.

While everything is cooking, you can sterilize the jars, for example in the microwave. Pour some water into the bottom and set for 2 minutes at full power. A very fast method of sterilization. Boil the lids for 5 minutes.

5. Fill all prepared jars to the top with the prepared salad and roll up the lids. Cover with a blanket and leave until completely cool. There is no need to turn them over. Then put the cooled jars into your bins.

From the proposed ingredients you get 9 half liter jars of a wonderful tasty snack for the winter.

Step-by-step recipe with carrots and onions in jars, without sterilization

A very simple recipe that won’t take you much time to prepare. But it is very tasty. A wonderful preparation for the winter. You will not regret.

Ingredients:

• Young zucchini - 3 kg
• Green onion – 1 kg
• Carrots - 1 kg

For the marinade:

• Water - 1 l
• Sugar - 200 gr
• Salt - to taste
• Garlic - 4 cloves
• Vinegar 9% – 200 ml
• Spices - to taste
• Vegetable oil - 300 ml

Preparation:

1. Wash the zucchini and cut into small cubes directly with the skin. Peel the carrots and grate them on a coarse grater. Cut the green onions into small pieces. And put it all in an enamel pan.

Green onions can be replaced with onions, then cut them into half rings.

2. Pour water into a saucepan and bring to a boil. Then add sugar, salt and spices. Chop the garlic and also add to the water. Let the marinade simmer a little, then add vinegar. After adding the vinegar, wait until it boils and pour into the salad. Leave to brew for 1-2 hours.

3. Then add vegetable oil there. Stir and place on the stove until it boils. After boiling, cook for another 15 minutes, stirring. After this, pour into prepared sterilized jars.

4. After pouring into jars, roll up the lids. Turn the jars upside down and place them in a warm place, covered with a blanket. Leave it like this until it cools down. Then you can put it in the place where you store all the preparations. And in winter, when you open such a salad and try it, you will feel the taste of summer.

Winter preparations “Mother-in-law’s tongue” - the best recipe

This is the original name for this recipe for our canned vegetables. I think the name comes from a special cut. But let's take things in order.

Ingredients:

• Zucchini - 1 kg
• Tomatoes – 1 kg
• Large bell pepper - 1 pc.
• Hot pepper - to taste
• Garlic - 5-6 cloves

For the marinade:

• Vinegar - 70 ml
• Vegetable oil - 100 g
• Sugar - 100 gr
• Salt - 1 tablespoon

Preparation:

1. Peel the zucchini and cut out the seeds. Cut them into halves and then cut each half into 4 pieces. This will make it easier to cut them. Cut them into large rectangular bars.

2. Grind the tomatoes and peppers in a meat grinder. Pour this paste into a saucepan, add salt, sugar, vegetable oil and put on fire. Wait for it to boil and cook for 7 minutes, stirring occasionally.

3. Then add chopped zucchini there and stir. Bring to a boil again and cook for 30 minutes. You want them to become soft, but not fall apart. Stir them gently. 10 minutes before the end, add finely chopped garlic and pour in vinegar.

4. While hot, place the salad into prepared sterile jars. Wrap the lids, turn the neck down and place in a warm place under a blanket until cool. Then simply put the preserves away in your storage area. You will have a simply delicious winter snack.

Video on how to prepare a Korean-style zucchini and carrot appetizer

Wonderful yummy food for the winter in Korean style. I really like Korean cuisine, so I also preserve vegetables this way for future use. Watch an interesting video recipe for preparing this wonderful preparation.

Ingredients:

• Young zucchini - 2 pieces
• Carrots - 2 pcs.
• Onions - 1 pc.
• Large sweet pepper - 1 pc.
• Garlic - 5-6 cloves
• Fresh herbs - a bunch
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Korean seasoning - 1 tablespoon
• Ground hot pepper - to taste
• Vinegar 9% - 5 tablespoons
• Vegetable oil - 100 ml

And let's start watching and preparing a great snack for the winter.

My husband loves this salad the most, but I use, like here, not very spicy Korean seasoning. But this is a matter of taste. Try and evaluate. I'm sure you'll like it.

Cooking “Uncle Bens” from zucchini with tomato paste

But a work colleague recently shared this recipe with me. I've already tasted it, it's simply great. It turned out incredibly tasty. I recommend it to you too.

Ingredients:

• Carrots – 500 gr
• Onion - 500 gr
• Young zucchini - 2.5 kg
• Sweet pepper – 500 gr
• Tomatoes – 1.5 kg
• Water - 1 glass
• Vegetable oil - 0.5 cups
• Tomato paste - 5-6 tablespoons
• Sugar - 0.5 cups
• Salt - 1 tablespoon
• Vinegar 9% – 0.75 g

Preparation:

1. Let's start with the marinade. Pour sugar and salt into a saucepan with water. Add vegetable oil and vinegar. Add tomato paste, stir and bring to a boil.

2. Peel the carrots and cut into cubes. Add it to the pan with the marinade and cook for 7-10 minutes. Then cut the onion into half rings, add it and simmer for another 10 minutes. Cut the zucchini into large cubes and add to the rest of the vegetables. Simmer with the lid closed for 15 minutes.

If your zucchini is no longer young, then first peel the peel and cut out the seeds.

3. Wash the sweet pepper and remove the seeds, then cut into large cubes. Add it to the pan and continue to simmer for 15 minutes. Lastly, place the finely chopped tomatoes in the pan and simmer for another 25 minutes, then taste. If something tastes missing, add it.

4. When everything is ready, pour into sterilized jars and roll up the lids. Place the jars in a warm place with the neck down, wrap them in a blanket and leave to cool.

You will get a wonderful, tasty salad that is indistinguishable from store-bought. Enjoy trying this delicious treat.

Zucchini for the winter, like milk mushrooms

Try this option too. You will feel the taste of milk mushrooms. A very unusual recipe, but I liked it. This appetizer will fit very harmoniously on a holiday table.

Ingredients:

• Zucchini - 3 kg
• Salt - 2 tablespoons
• Sugar - 6 tablespoons
• Vegetable oil - 1 cup
• Dill and parsley - a bunch each
• Vinegar 9% - 0.5 cups
• Garlic - 2-4 cloves

Preparation:

1. Peel the zucchini and remove seeds. Cut into cubes and place in a deep bowl. Add finely chopped herbs and garlic, salt, sugar and ground pepper. Pour in vegetable oil and vinegar. Mix everything well and leave to brew for 3 hours.

2. After this, evenly distribute the salad into sterilized jars. Also distribute the remaining brine into jars. Place the jars in a saucepan with water. Cover them with lids. Put on gas until it boils.

Place a cloth on the bottom of the pan to prevent the jars from breaking. Water should be poured so that there is approximately 1 cm left to the neck of the tank.

3. As soon as the water boils, cover the pan with a lid and leave on the fire for 15 minutes. Then remove the jars and roll up the lids. Turn the jars over, cover with something warm and leave until cool, this will take about a day. In winter you will enjoy amazing taste.

Delicious recipe for zucchini and eggplant appetizers

I can’t help but tell you about this method of preparing for the winter. It turns out to be an awesome salad. The combination of vegetables here is chosen so that the taste is simply excellent. Take the time to prepare it and you will be delighted with it.

Ingredients:

• Zucchini – 1 kg
• Eggplants – 1 kg
• Carrots – 0.5 kg
• Vinegar - 9% - 1 tablespoon
• Vegetable oil - 200 gr
• Sweet bell pepper – 400 gr
• Tomatoes – 400 gr
• Hot pepper - 1 pc.
• Ground black pepper - 1 tablespoon
• Salt - 0.5 tablespoon
• Garlic – 50 gr
• Onions – 500 gr
• Dried basil - 20 g
• Bay leaf - 3-4 pcs.

Preparation:

1. Peel the zucchini, remove the seeds and cut into small cubes. Wash the eggplant and also cut it. Peel the onion and also cut into cubes. Remove seeds from sweet and hot peppers and chop finely.

2. Grate the carrots on a coarse grater. Make a cross on the top of the tomatoes, pour boiling water over them and peel them. After this, grate on a coarse grater.

3. Heat a frying pan and pour vegetable oil into it. Place the zucchini there. Stirring them occasionally, fry for 15 minutes. Fry the eggplants for 15 minutes in another frying pan.

4. In a third frying pan, fry the onion until golden brown, then add the carrots and fry for 10 minutes. Then add sweet and hot peppers. Stir, cover the pan with a lid and simmer for another 10 minutes.

5. Place the prepared vegetables in a frying pan with the zucchini, pour grated tomatoes on top and mix thoroughly. Then close the lid and simmer for 10 minutes.

6. After this, add another 3 tablespoons of vegetable oil, salt, pepper, basil and bay leaf. And, of course, stir and simmer for another 20 minutes with the lid closed. 5 minutes before readiness, pour 1 tablespoon of vinegar and finely chopped garlic.

7. Place the finished sauté into sterilized jars, roll up the lids and place the bottom up. Cover with a blanket and leave until completely cool. Then store the jars in a dark, cool place.

These are the simple and amazingly delicious recipes I have prepared for you today. I really hope that you will like at least one of them. Choose and prepare yourself wonderful winter snacks.

All of them will perfectly decorate your dinner or holiday table. Relatives and guests will be pleased with the proposed snack. Enjoy your meal!

The most delicious is on the agenda zucchini preparation – zucchini in tomato “You’ll lick your fingers”. If you haven’t tried this version of rolling zucchini yet, be sure to do it for the first time, we assure you that you will like the recipe and will occupy the main place in your culinary creations in the future.

The main ingredient is zucchini, which is simmered in a sauce made from fresh seasonal vegetables, with the addition of piquant garlic - it turns out simply incomparable. Such zucchini can be prepared even just for lunch or dinner, so to speak, for testing. In winter, the finger-licking salad will not be able to stand on the bin shelf for a long time; after trying it for the first time, the jars with the preparation will quickly go away.

You can serve the salad with meat dishes, potatoes or any porridge, or you can eat it straight from the jar with a spoon, as a snack with a fresh piece of bread.

Ingredients:

zucchini – 1.5 kg;

tomatoes – 270 g;

sweet pepper – 0.6 kg;

young garlic – 1 head;

chili – 1/6 pod;

sugar – 90 g;

salt – 15 g;

vinegar – 75 ml;

vegetable oil – 125 ml;

tomato paste – 1.5 tbsp.

Delicious zucchini in tomato “You’ll lick your fingers”: recipe with photos

Use young zucchini for the finger-licking preparation, without rough skin and hard seeds. Wash the zucchini and dry with paper kitchen towels. Cut each zucchini into small cubes. Unload the zucchini slices and set aside for a while.

Next prepare the sauce for the zucchini. Remove seeds from sweet peppers, rinse and dry. Wash the tomatoes, remove the stem growth area. Use chili as desired. If you like spicy dishes, you can add a third of pepper. If spicy dishes are not a priority, chili can be completely excluded from the food list. Also peel the head of garlic.

Place all prepared ingredients into a blender bowl and grind everything into a homogeneous mass at high speed.

Transfer the tomato-pepper mixture from the bowl to the pan. At this stage, you should add a portion of vegetable oil, also add granulated sugar and salt, tomato paste. Mix.

Now add all the zucchini to the tomato mixture. Place the pan on the stove; the heat should be moderate. Boil the zucchini in the sauce for 15-20 minutes.

After the specified time, pour a portion of vinegar into the pan. Mix everything, take a sample and cook for another two to three minutes.

Sterilize jars. Fill the jars with boiling sauce with zucchini, immediately place the lids on the neck of the jars, screw tightly or tighten with a wrench.