Large zucchini recipes for winter are delicious. Cheap and cheerful - zucchini salads for the winter

Zucchini preparations for the winter

We all love zucchini and grow it in our garden. Many people like to enjoy them fried and in salads. Of course, we all want to use our harvest to its full potential.Conservation helps with this.

We will present to your attention several simple salads for preparing zucchini for the winter, they will delight you with their taste throughout the winter season.

Zucchini for the winter “Summer”

Zucchini salad with mayonnaise for the winter “Lazy caviar”

This salad is for those who love zucchini caviar, but don’t have time to make it due to the complexity of the process. The salad turns out to be something between a stew and caviar. Perfect for all main dishes. Very delicate taste Even children will like it, but it’s so difficult to feed them vegetables. In winter, this salad can be given to children, using a blender because there is no vinegar.

This salad will delight you in the winter cold, reminding you of summer. Now we will tell you how to prepare it.

Zucchini – 3 kg;
Carrots – 0.5 kg;
Onion – 0.5 kg;
Tomatoes – 1 kg;
Refined sunflower oil – 0.5 cups;
Salt to taste;
Bay leaf;
Ground black pepper to taste (optional);
Mayonnaise – 2 tablespoons.

Let's start cooking:

Step 1. The first thing to do is prepare the vegetables:

a) Wash the zucchini and grate it on a coarse grater.

Grate the zucchini

b) Wash the carrots, peel them and grate them on a coarse grater.

Grate carrots on a coarse grater

c) Peel the onion, cut it in half and put it in water for 10 minutes to remove any excess bitterness that we don’t need. Cut it into large half rings or quarters.

Cut the onion into half rings

Step 2. Place a large frying pan or aluminum pan on the fire; it is in such a container that your salad will not stick to the bottom and will not burn. Pour oil into a container. When it warms up, pour the onion in there and let it release its juice, don’t let it start to fry, just simmer it.

Step 3. When the onion has already released its juice, add the carrots and let them cook the same way.

Step 5. While the zucchini is releasing its juice, cut the tomatoes into cubes. As soon as the zucchini begins to boil, add the tomatoes.

Cut tomatoes into cubes

While your salad is stewing, sterilize the jars.

Step 6. The salad should reach such a state as a stew, remove it from the heat and put 2 tablespoons of mayonnaise in it, more if desired. It will act as a preservative due to the lack of vinegar in the salad.

Step 7. Place into jars and set to sterilize. Sterilize 0.5 liter jars for 10 minutes.

We take it out, roll it up and leave it to cool upside down.

zucchini salad with mayonnaise

Your salad is ready!

Zucchini salad “Donbass”

The tasty and spicy Donbass salad will certainly please your taste with its fresh, sour taste. It tastes like it was just recently prepared. The aroma of greens in this salad gives it unique taste summer and freshness. Pleasantly diversifies the winter diet.

This recipe was used by our grandmothers, but has been forgotten a little. Let's remember this recipe together and prepare a piece of summer.

To prepare you will need:

Zucchini – 3 kg;
Sweet bell pepper – 1 kg;
Garlic – 100 g;
Sugar – 4 tablespoons;
Vinegar – 150 g;
Refined vegetable oil – 200 g;
Greens – more dill and parsley.

Let's start cooking:

Step 1. First of all, prepare the vegetables:

a) Wash the zucchini thoroughly and cut into medium-sized cubes.

b) It is advisable to choose meaty peppers. Wash it and cut it into strips so that the size of the zucchini and pepper is approximately the same.

c) Peel the garlic and chop as finely as possible.

d) Wash the greens and let them drain, place them on a towel, chop them finely, a little larger than for soup.

Step 2. Place all the vegetables and herbs in a saucepan, add garlic, sugar, oil and vinegar and leave to steep for 6 hours, stirring occasionally.

Step 3. When your salad has already brewed and released its juices, put it on the fire and bring to a boil, boil for 5 minutes, no longer.

Step 4. Place into sterilized jars, roll up and leave to cool upside down.

Bon appetit!

Zucchini for the winter “Summer”

This salad is very rich in greens and has a bright summer taste; in winter, when there is so little greenery and freshness, this salad is just what you need. Opening a jar of this salad in the winter cold will bring a lot of pleasure and pleasure.

Our grandmothers were not available freezer with dry freezing to preserve the freshness of herbs and vegetables, this recipe was just a godsend. Today we will share it with you.

To prepare you will need:

Zucchini – 6 kg;
Garlic – 150 g;
Greens – dill and parsley as much as possible;
Sugar – 6 tablespoons;
Salt – 4 tablespoons;
Refined sunflower oil – 300 g;
Vinegar – 300 g.

Let's start cooking:

Step 1. Prepare vegetables:

a) Wash the zucchini and cut into medium-sized cubes, about 2 cm.

b) Peel the garlic and chop finely.

c) Chop the greens not very finely, approximately as for soup.

Step 2. Place everything in a saucepan, add butter, sugar, salt and vinegar. Leave to brew for 4 hours, stirring occasionally.

Step 3. When the zucchini has infused and released all its juice, put it in jars that have been sterilized in advance and set them to sterilize. Jars of 0.5 for 15 minutes.

Step 4. Take them out, roll them up, turn them over and let them stand there until they cool completely.

Your Summer salad is ready!

Bon appetit!

Great( 3 ) Badly( 0 )

The zucchini season is in full swing, and many housewives no longer know what to do with the ripe fruits of this high-yielding crop. It would seem that there are a lot of recipes for dishes and preparations made from zucchini. Are you sure you've already tried everything? Try to prepare a very tasty and interesting zucchini salad for the winter, which is called “Finger-licking good.”

The best zucchini recipes "You'll be licking your fingers"

There are many ways to prepare this salad for the winter. Every housewife has her own secrets: additional ingredients, favorite seasonings and much more. We have selected some of the most interesting recipes.

Classic Zucchini Recipe: "You'll Lick Your Fingers"

Try cooking a small amount of zucchini as a test without changing the proportions. This will help you adjust the composition of the dish to your taste the next time you cook.

To taste the finger-licking zucchini, make a small batch first

You will need:

2 kg of zucchini;
1 medium sized apple;
1 sweet pepper;
1 chili pepper;
1 large onion;
1 carrot;
3 cloves of garlic;
500 ml tomato juice;
4 tbsp. l. Sahara;
100 ml vegetable oil;
100 ml apple cider vinegar;
1 tsp. salt.

On my own behalf, I want to add a little advice. For the salad, use young zucchini that is not yet ripe. They have no seeds, the flesh is tender and loose, and the peel has not yet become rough. You will not have to throw away almost half of the fruit in the form of peelings and cores, and at the same time you will save time on preparing the products.

Peel the washed zucchini, if necessary, and cut into small pieces. Place in a saucepan.
Peel and cut the zucchini
Rinse and clean the rest of the food. Be sure to remove the seeds from the pepper. Grind in a meat grinder or use a blender to grind the products. There is no need to add garlic yet.
Chop apple, carrot, pepper and onion
Place the chopped vegetables into a saucepan. Pour in vinegar and oil, salt and add sugar. Mix thoroughly.
Add oil, vinegar, salt and sugar to the chopped vegetables
Add to mixture tomato juice. It can be replaced with half a glass of tomato paste. Place the pan over medium heat, wait until it boils and cook for about 20 minutes, stirring as often as possible. After this, add chopped garlic and cook for another 10 minutes.
Add tomato juice to the vegetables and let the mixture simmer
Pour the prepared gravy into the pan with the zucchini. Place over medium heat and cook for another 20 minutes.
Pour the gravy into the zucchini and simmer for 10 minutes
Immediately place the zucchini in sterilized jars and seal. Allow the workpieces to cool, then transfer to a cool storage room.
Ready-made finger-licking zucchini can be eaten immediately or rolled into jars

Pay attention! If you don’t have the time or desire to prepare gravy for zucchini, you can use ready-made lecho ketchup.

Zucchini appetizer "You'll lick your fingers"

The peculiarity of this appetizer is the marinade, for which the most suitable spices were selected. Try not to deviate from the ingredients and their proportions indicated in the recipe.

You will need:

1 zucchini;
1 onion;
1 tbsp. l. table salt;
400 ml apple cider vinegar;
100 g sugar;
1–2 tsp. celery seeds;
1–2 tsp. dill seeds;
1 tbsp. l. mustard seeds;
¼ tsp. turmeric.

The ingredients in this list are for a half-liter jar of the finished dish.

Cut the washed zucchini (preferably zucchini, it has the right shape) into thin slices.
The shape of zucchini squash is perfect for this appetizer.
Peel the onion and cut into half rings. To do this, it is convenient to use a special grater, which will make the onion half rings very thin.
The onion needs to be sliced as thin as possible
Place the chopped zucchini and onions in one bowl, sprinkle with salt and stir. Set the bowl aside for 2 hours while the vegetables steep.
Let the zucchini and onions sit and release their juices.
During this time you need to prepare the marinade. Pour vinegar into the pan, add turmeric, mustard seeds, celery and dill to it. Mix everything and put on medium heat. As soon as the marinade boils, remove it from the stove and let cool to room temperature.
Making marinade for zucchini is very simple.
Drain the zucchini and onions in a colander to drain excess liquid. Place the vegetables in a sterilized jar and compact firmly.
Pack the zucchini into the jar as tightly as possible
Pour the cooled marinade over the zucchini in the jar and screw on the lid.
Pour the marinade over the zucchini, screw on the lid and place the appetizer in a cool place.

Another piece of advice from the author of the article. While the onions and zucchini are steeping, they may lose color and elasticity due to moisture from the salt. To prevent this from happening, I place a few ice cubes in a bowl on top of the vegetables. Thanks to it, the salt is absorbed faster, the zucchini retains its brightness and remains crispy.

Spicy zucchini "You'll lick your fingers" in Korean

The peculiarity of this recipe is that the zucchini turns out to be hot and spicy thanks to the seasonings used in Korean cuisine.

Spicy aroma and pungency are the peculiarity of this version of zucchini. You will lick your fingers.

You will need:

1 kg of zucchini;
¼ cup vinegar (white, wine or apple);
2 tbsp. l. salt;
1 tsp. Sahara;
1 tsp. dry mustard;
1 tsp. mustard seeds;
1 large onion;
1 tsp. turmeric.

Instead of mustard and turmeric, you can take ready-made seasoning for Korean dishes, and replace the vinegar with the same amount of soy sauce.

Mix mustard powder with seeds. Prepare sugar and salt.
The basis of the hot-spicy taste is a mixture of dry mustard and mustard seeds
Cut the washed zucchini into rings and slices as thin as possible.
Mustard and turmeric, diluted in boiling water, will become a marinade for our zucchini
Place the zucchini in jars and cover with mustard and turmeric marinade. Sterilize the jars in a pan of water for 15 minutes, then roll up, wrap and turn upside down for 10 hours.
Don’t forget that jars of salad need to be sterilized for at least 15 minutes.

Finger-licking fried zucchini with tomatoes and garlic

When it comes to zucchini, the first thing that comes to mind is: they need to be fried, and with garlic - they’re delicious! Turns out, fried zucchini You can also prepare it for the winter using the “Finger-lickin’ good” recipe.

For this you will need:

2 zucchini;
2 tomatoes;
1–2 heads of garlic;
30 g tomato paste;
100 g Korean spices or seasonings of your choice.

For finger-licking zucchini, a mixture of peppers - black, red, white and green - is perfect. The easiest way is to buy a ready-made mixture in a store: the necessary proportions are met there. But you can cook it yourself, changing the amount of one or another pepper to your taste.

Video recipe for finger-licking zucchini for the winter

We hope you will love these simple but interesting recipes and that finger-licking zucchini will become one of your family’s favorite dishes. Maybe you have your own secrets for preparing this salad? Share them with our readers in the comments. Bon appetit!

The delicate structure easily fits into a variety of culinary manipulations; winter salads, stews, pancakes and potato pancakes are made from zucchini. The final step of each recipe is to carefully sort the cooking result into clean jars and sterilize the product for 30-45 minutes.

Technologies for preparing unusual delicacies are actively used by housewives, the dishes are suitable for everyday consumption, holiday decoration table. Canned food can be stored long time, the taste of juicy ingredients remains the same.

Vitamin benefits of zucchini. Benefits and harms

Zucchini often becomes the main element of the diet of those losing weight. The low-calorie product has many beneficial benefits, it contains vitamins B and C, titanium, aluminum, phosphorus, nicotinic and malic acids.

Suitable for children's diets, as well as dietary ones.
They are an active diuretic.
They have a good effect on the condition of the skin, hair, and nails.
Positive effect on the kidneys. In case of swelling, excess fluid is removed from the body.

It is not advisable to eat it for patients suffering from gastritis.
An allergic reaction is possible.
It is better not to take risks in case of acute diseases of the digestive system.

Excessive amounts of salt and oil destroy everything beneficial properties product, rendering it useless.

In addition, zucchini slows down the sad processes of cell aging and has a positive effect on the immune system. The product can be used in fresh, create new recipes, experimenting with combinations of ingredients and cooking methods.

Preparation of culinary processes

Ideal supplements. How to competently reveal the variety of tastes?

Traditional recipe healthy dish It is not distinguished by the complexity of its preparation processes, but everyone can add uniqueness to the preparation using a variety of spicy spices.

Aromatic additives, exotic herbs and spicy powders, combined with the flavor palette of a delicate vegetable:

White pepper - the subtle smell and lower level of pungent heat makes the neat kernels a godsend for cooks.

Pink pepper - The mildest member of the sumac family, has a slightly sweet taste.

Marjoram – a delicious spice actively used in cooking. The petals of fluffy bouquets easily combine with Italian herbs and bay leaves, adding gastronomic charm to any dish.

Parsley - a classic inhabitant of country garden beds, extremely useful and fragrant.

Fennel - often called "pharmaceutical dill", a sweet member of the class of spices.

Don’t be afraid of culinary experiments, use unusual combinations of herbs, looking for new tastes in ordinary combinations of dish components.

When canning, add a couple of mint leaves and garnish the food combination with tarragon or grated carrots. Don't forget about liquid flavorings: olive oil, balsamic vinegar.

Olive oil surrounded by Italian herbs: rosemary, thyme, oregano

Classic winter salad recipe. Zucchini and onions

Products used:

10 zucchini
4 bows
1 celery
5 teaspoons salt
1 teaspoon mustard
½ teaspoon pepper
3 cups sugar
½ cup vinegar.

It is better to use three types of pepper at once: black, green and pink. This combination will reveal itself interestingly during the marinating process, imparting a spicy pungency and light sweetness to the main product.

Pepper in all forms: hot powder, large kernels different colors

Cooking processes:

Chop all the ingredients as finely as possible and grate the zucchini using a fine grater.

Mix the ingredients, sprinkle generously with salt and leave overnight.

The next day, drain the liquid and strain the food.

simmer the components together for 13-16 minutes, after the cooking process, leave to brew for half an hour.

Fill the prepared jars with the resulting mixture.

A universal dish suitable as a filling for stuffed vegetables, as an addition to sandwiches for holiday snacks, dietary side dishes for weight loss diets.

Zucchini-mushroom salad. Soft delicacy texture in a classic combination of products

The duet of zucchini and champignons is actively used in cooking; mushrooms act as a filling for stuffed vegetables, aromatic companions in juicy stews and light snacks that are imperceptible to the stomach.

The combination wins not only in terms of taste accents, dishes made from mushrooms and a popular vegetable have a minimum calorie content and are suitable for a dietary diet.

Products used:

230 g zucchini
180 g champignons
120 g shiitake
110 g oyster mushrooms
100 g watercress
80 g tomatoes
135 ml olive oil
20 ml lemon juice
8 basil leaves

The classic of Asian cuisines (shiitake) can be replaced with the traditional porcini mushroom, and oyster representatives of the class - oyster mushrooms.

Shiitake mushrooms: appearance Asian delicacy

Cooking processes:

Cut the main component of the dish into strips and start frying in olive oil.

Rinse the mushrooms under waste water, wipe paper towels, then cut into small cubes.

Fry the mushroom component of the dish with zucchini, add spices during frying.

Prepare the salad: cut the tomatoes into neat slices, mix with basil leaves, add olive oil and a little lemon juice.

Mix the toasted ingredients with the vegetable combination of basil and tomatoes.

To reveal the flavor palette of the dish, use parsley, nutmeg, Mediterranean herbs (oregano, thyme). Gourmets can add lemon zest and a little tarragon to the salad.

A ready-made jar with a delicious salad from mushroom delicacies

Monastic salad. Culinary traditions of past generations

A recipe for thrifty housewives who want to acquire delicious rolls for the year ahead. It is advisable to use small zucchini from which the seeds are not cut.

Products used:

4 kg zucchini
½ cup vegetable oil
890 g tomatoes
860 g bell pepper
780 g onion
3-5 tablespoons sugar
3 tablespoons salt
2 tablespoons acetic acid
1 teaspoon ground black pepper

Cooking processes:

Remove the skin from the zucchini, peel out the core with seeds, cut into slices, and place in a large enamel container.

Cut the pre-peeled onion into rings, fry in oil until the crust forms an appetizing blush, transfer to the zucchini.

Add the fresh ingredients to the zucchini, add the remaining butter, season with salt, pepper and sweet granulated sugar.

Mix the ingredients together, place over medium heat, bring to a boil and cook, stirring regularly, for 40 minutes after boiling.

Season the salad with vinegar at the end of cooking, stir, then simmer for another 7-11 minutes.

Place the mixture in sterilized jars while hot. It is better to roll up the aromatic mixture by turning the jar upside down and cooling in this position. It is better to choose a cool room for storage.

Jars of salad in the correct position for cooling

Lentil salad with carrots. Dietary supplement for daily diet

To recreate an unusual recipe, you can use any variety of edible lentils; for a salad, the green subspecies of legumes is better suited. The variety does not overcook and is suitable for diabetics suffering from stomach diseases.

Yellow lentils have an unforgettable aroma and harmonize interestingly with vegetables, emphasizing taste qualities fresh ingredients. Fine-grained black, which looks like beluga caviar, is useful for pregnant and lactating women.

Products used:

230 g lentils
2 large zucchini
3 medium sized carrots
1 lemon
1 clove of garlic
645 ml vegetable broth

Lentil grains of different varieties, among which there is also a red representative of legumes

You can reveal the variety of flavors of ingredients by adding spices: cumin, cumin, ground ginger root. To prepare perfect lentils you need saffron and a small amount of spicy Italian herbs.

Cooking processes:

Wash the lentil grains thoroughly and boil in vegetable broth for 18-20 minutes.

Strain the lentils, add the chopped vegetable components of the dish to the finished cereal.

For cooking unusual sauce use a garlic press, pour the squeezed clove of the spicy ingredient lemon juice.

Carefully mix all the ingredients of the dish, add herbs and aromatic spices.

The main ingredient of the dish can be not only young, but also overripe vegetables of the pumpkin family. They should be thoroughly cleaned, removing the fleshy core with an abundance of seeds.

Gnocchi salad with zucchini and paprika. Italian traditions of gastronomic ideas

Gnocchi is a variation of dumplings from Italian chefs, tender potato balls generously sprinkled with cheese and spices.

Served as a side dish, complementing the main ingredient

The salad is suitable for hearty lunch, the vitamin arsenal of paprika and zucchini will satiate a person for the whole day, filling his body with useful microelements, including vitamins C, calcium, and folic acid.

Products used:

250-320 g gnocchi
1 zucchini
1 paprika
½ clove of garlic
6 tbsp. l. olive oil
4.5 Art. l. vegetable broth
80 ml wine vinegar
150 ml tomato paste

To decorate and add new flavor accents to the dish, use a few sprigs of basil. It is better to prepare the flour product separately, without preserving it with the main ingredients of the winter salad.

Cooking processes:

The method of preparing gnocchi is reminiscent of the classic “lazy dumplings”; soft preparations of boiled potatoes with the addition of a small amount of flour are boiled and fried in a frying pan.

Wash and peel the vegetables thoroughly. Cut the zucchini into thin slices and the paprika into small strips.

Fry the ingredients in a frying pan with two tablespoons of olive oil.

Mix finely chopped garlic cloves, aromatic vinegar with the remaining oil, add vegetable broth and tomato paste.

Add the unusual mixture to the vegetables simmering in a frying pan and simmer the components of the future dish for 3-4 minutes.

After mixing all the ingredients, season with salt and pepper, garnish with a sprig of basil or marjoram. You can replace the unusual Italian “dumplings” with standard croutons; this combination will not only satiate, but also satisfy the aesthetic needs of gourmets.

Appetizing food combination

Amazing vinaigrette: zucchini and mint. Salad for real aesthetes

An original combination of freshness and nutrition, lightness short trials preparation, availability of the necessary ingredients - all this is about the zucchini and mint salad.

They surprise guests with unusual dishes and supplement their daily diet. The processes of culinary shenanigans will take no more than 15 minutes, the calorie content of a simple dish is suitable for those who want to lose excess weight.

Products used:

1 zucchini
1 zucchini
1 lime
½ chili pepper
6 sprigs mint
2 basil leaves

It is not necessary to use fresh leaves; the spicy spice will also work in a dried version. You can also use white pepper, thyme, and garlic as aromatic additions.

Bright ingredients in a citrus marinade

Cooking processes:

Cut the zucchini and zucchini into thin strips, the pepper into small slices, sprinkle generously with salt and leave the products in a deep container for half an hour.

At the same time, remove the mint leaves from the stems and chop finely.

Squeeze lime juice and add spices to the aromatic liquid.

Remove the vegetables from the deep bowl and rinse cold water, strain.

Mix the ingredients, add liquid citrus sauce.

Mint goes well with new potatoes and green peas; you can use these ingredients to make the dish more filling. It also makes an interesting combination with chicken breast, white fish fillet.

Broccoli and zucchini. Weekly requirement of vitamins in one serving of green salad

The minimum amount of calories and unforgettable taste allows the salad to become an appetizing table regular. The dish acts as quick snack, nutritional opportunity to get enough.

Broccoli has a massive arsenal of protein, vitamins A and K. The nutritious combination of cabbage and zucchini creates a real extravaganza useful microelements. The salad is ideal for people who prefer health to fatty foods.

Products used:

280 g broccoli
1 zucchini
1 green onion
2 tablespoons balsamic vinegar
½ tablespoon capers
115 ml olive oil
30 ml lemon juice

Among the many spices, give preference to white pepper, cilantro, tarragon, and sage. Broccoli goes well with a small amount nutmeg, a sprig of marjoram.

Cooking processes:

Peel the broccoli, rinse, and separate into florets.

Cook in boiling salted water, simmer for about five minutes.

Mix the ingredients together, pour in lemon juice and mild vinegar.

You can add cubes of feta and cheese to the salad. Cheese ingredients will unobtrusively emphasize the taste of vegetables, adding uniqueness to the dish and new colors in the flavor palette.

Salad with cucumbers. Delightful taste of juicy texture combinations of nutritious vegetables

The rich composition of cucumber vitamins reduces blood pressure, relieves swelling, and helps with arrhythmia. In combination with zucchini, the vegetable reveals all the possibilities of a useful arsenal of microelements, improving human well-being.

Products used:

2 kg zucchini
2 kg cucumbers
500 ml vegetable oil
1 cup table vinegar
1 cup sugar

For a flavorful addition, use 2 tablespoons each of salt, black pepper and mustard. Don’t forget to add a little pressed garlic, chopped parsley and chopped dill branches to the crumbly mixture.

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 blanks zucchini for the winter, 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 will probably 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 would like to introduce you to a very delicious snack from zucchini for the winter. 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 preparations in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. In my notebook was recorded a long time ago good recipe sweet and sour marinade for zucchini, so I decided to prepare triple-pour pickled zucchini to introduce you, dear friends, to this method of pickling zucchini without sterilization. Detailed recipe with photo.

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 won't claim that this is a recipe squash caviar as in a store according to GOST, but it’s a fact that the taste and appearance of the finished caviar is very close to store-bought caviar. There is nothing complicated in the cooking process, but there are still certain nuances. See recipe with photo.

Zucchini with beans for the winter

Last year I was looking for a vegetable preparation that would not only be tasty, but also quite filling: I wanted to use it as a side dish for meat or baked chicken, so as not to bother with potatoes or porridge.

The cooking process was also important to me - I love simple recipes, as you probably already know. And, as always, my mother-in-law came to my aid: she asked her friends, and one of them suggested making a salad of zucchini, beans and peppers for the winter. How to cook, see.

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 zucchini and cucumber salad is quite simple, but in order for cucumbers and zucchini to finished form turned out crispy, 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 brightness green 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 cook 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 it up a little traditional recipes. 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 (recipe with photos step by step), look.

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.

Zucchini is good for everyone - light, tender, healthy, but, unfortunately, tastes bland. This can be easily fixed if you choose the right company for him. With vegetables and bright spices, a zucchini salad for the winter turns out just what you need - refreshing, spicy, aromatic. For barbecue, and as a stand-alone cold appetizer, it goes great. Still have any doubts? As an irrefutable argument, we offer a selection of recipes that have every chance of becoming your “signature” recipes.

Subtleties of canning zucchini and appetizers from it

Unlike cucumbers, which perform well alone, zucchini, like eggplant, is a collective vegetable. In itself, it’s not a fireworks of taste. But it contains a lot of fiber, which makes it an ideal filler for vegetable hodgepodges.

Things to remember when canning zucchini:

Neutral taste, which many perceive as a disadvantage, can easily be turned into an advantage. Not every vegetable is suitable for both pickles and jams, but our hero does it perfectly. By improvising with spices and seasonings, you can prepare such a winter zucchini salad that all your friends will ask for the recipe.
The vegetable consists of 90% water with a neutral pH reaction. It will not be possible to preserve it without “external” acid, so the zucchini is not salted or fermented, but only pickled. They take a preservative chemical origin – table vinegar, citric acid. Do you prefer natural products? Take fermented apple cider vinegar, grape vinegar, sour berry juice, for example, red currant, cranberry, lime.
It is important to choose the right fruits for canning. For salads, you need young zucchini with thin skin that has not yet hardened and the rudiments of seeds. The exception is caviar, which will be more tasty from ripe fruits with ripened, slightly fibrous pulp.

In a zucchini salad for the winter, the main thing is to choose the right mix. The vegetable goes harmoniously with sweet and sour sauces based on tomatoes and sour fruits, sweet carrots, allspice, celery, and parsley. Appetizing aroma winter preparations adds garlic, a pleasant warming spiciness - chili pepper, horseradish, white roots. Delicious hearty salads are made with the addition of beans and rice.

White-fruited zucchini is distinguished by its tender, tasty, loose pulp, which quickly boils, making it indispensable for caviar and other pureed dishes. Zucchini is good in salads - they are denser, the pieces are heat treatment remain intact. Yellow-fruited varieties make snacks with a slight pumpkin flavor.

Swoop in, hurry up, choose... your recipe

The proposed selection of zucchini salads will allow you to replenish your strategic reserves for the winter and surprise your loved ones - we chose recipes that are exceptionally tasty, simple, and reliable in storage.

Delicious zucchini stew

The good thing about dishes like these is that you can mix in any vegetables you have on hand. But if you are not ready for impromptu yet, prepare winter snack according to the proposed recipe - in it all the components are selected successfully, in the correct proportion.

The basis of the salad is zucchini, let’s take 3 kg of them. He will be accompanied by:

carrots (1.5 kg);
sweet pepper (1.5 kg);
onion (1 kg);
tomatoes or juice from them (2 kg);

We will season the vegetables with salt (80 g), sugar (200 ml), oil (500 ml), vinegar (250 ml). Ground black pepper (1 tbsp) and chili (1 tsp) will add the necessary spiciness to the appetizer.

We start working on the stew with a tomato base. If it is juice, just bring it to a boil, first grind the tomatoes into puree.

Into the boiling tomato we place one by one (in this order) grated carrots, chopped onions, zucchini cubes and, lastly, pieces of bell pepper. Add the remaining ingredients to the vegetable mixture - everything except vinegar. It is poured before the stew is almost ready (5-10 minutes).

Simmer the stew over low heat (60 minutes), do not stir often, so that the zucchini and pepper remain as pieces as possible.

The finished zucchini salad is placed in clean, baked jars, sealed, and after cooling, put away for storage for preservation for the winter.

Zucchini lecho

The famous lecho filling produces a surprisingly harmonious, refreshing appetizer, in which the taste of zucchini is not replaced by more aromatic and vibrant vegetables, as sometimes happens, but, on the contrary, is subtly emphasized. To prepare lecho, take 3 kg of unripe fruits, preferably zucchini, since their pulp is denser and juicier. Based on this amount, prepare the remaining components of the salad:

bell pepper, you can have different colors - it will be very beautiful (1 kg);
ripe tomatoes, red fleshy varieties (1.5 kg);
garlic (2 heads);
salt (80 g);
sugar (200 g);
olive oil (250 ml);
fermented vinegar (200 ml);
black pepper (0.5 teaspoon).

First prepare the tomato sauce. The prepared tomatoes are crushed to a pasty mass, salt, sugar, spices, and oil are added to the puree. The amount of the latter can be varied - there are lecho recipes where no oil is added at all. In this case, proceed from your own preferences.

When the filling boils, zucchini cut into strips, strips of multi-colored peppers, and chopped garlic are placed in it. Simmer for 30–40 minutes, making sure that the vegetables do not sit on the bottom of the pan and burn. About 10 minutes before cooking, pour vinegar into the pan.

The finished salad is poured hot into jars and immediately sealed.

An original way to improve the safety of winter salads is offered by Oktyabrina Ganechkina, a TV presenter and vegetable growing expert. Place a circle of parchment paper on top of the hot contents of the jar, pour 30 g of vodka (a tablespoon) and sprinkle with half a teaspoon of mustard powder. And only then roll up the workpiece. No need to turn the jar over!

Peperonata - Italian zucchini

The technology for preparing this vegetable snack is stewing in own juice, so you will like the recipe if you like soft salads with a consistency similar to stew. And one more thing - it does not contain vinegar, so it will not be possible to prepare this zucchini salad for the winter without sterilization. Consider this factor when choosing a recipe.

Peperonate components:

zucchini (2 kg);
dense, slightly unripe tomatoes (2 kg);
thick-walled sweet pepper (5–6 pcs.);
large bulbs (4–5 pcs.);
garlic (1 head);
chili (0.5–1 teaspoon).

Salt the appetizer to taste, but use very little oil for stewing - 5-6 tbsp. spoons

First, the tomatoes cut into slices are sent into the cauldron with oil, then onion rings, zucchini cubes (if the skin is rough, peel the fruit), strips of pepper, chopped garlic. Vegetables release a lot of juice, in which they are stewed until softened. At the end, the vegetables are salted and peppered. The snack is packaged hot, after which the jars are sterilized (liter jars - 15-20 minutes).

Korean zucchini

Tantalizing aroma Korean salads leaves no one indifferent, and zucchini makes a winter snack no worse than eggplant. One of the secrets of its preparation is the correct cutting of vegetables into strips. To do this, you will need a special grater or food processor - most models have this function.

Ingredients of the Korean variation of salad:

zucchini zucchini – (3 kg);
carrots (0.5 kg);
onion (0.5 kg);
sweet pepper (0.5 kg);
peeled garlic (half a cup);

For the dressing you will need salt (50 g), sugar (200 g), a glass of olive oil and 9% vinegar. But the highlight of this dish is the special seasoning (dry or paste) for Korean carrots, which is sold in spice departments. It is this that gives the appetizer its pungency and recognizable aroma.

Vegetables are cut into strips, zucchini is cut into very thin circles or half rings, and the garlic is squeezed out. All vegetables are mixed in a large wide bowl, seasoned with spices, oil, vinegar and allowed to soak for 30 minutes. Then the contents of the bowl are transferred to a saucepan, boiled for 20 minutes and packed hot into prepared sterile jars.

If there is too much vinegar for you, you can reduce it by half, but then to be safe, it is better to sterilize the salad (semi liter jars– 15 min.).

Snack in tomato sauce “Mother-in-law’s tongue”

This winter zucchini salad in a fragrant garlicky sweet and sour sauce turns out remarkably tasty, and is also prepared without sterilization.

Young fruits (3 kg) are cut into thin oblong plates - “tongues”, hence the name. The remaining components are used to prepare the filling. What are we taking for her?

Bell pepper (5 pcs.) and hot pepper (1–2 pcs.);
garlic (100 g);
purchased tomato paste (0.7 kg);
salt (50 g);
sugar (250 g);
oil (200 ml)
fermented vinegar (125 g).

Grind the pepper in a blender until pureed, do the same with the garlic. Combine this with the rest of the dressing components. Pour it over the zucchini and simmer for about an hour. Packed hot in jars.

Almost mushrooms

This zucchini salad for the winter is definitely good because it can be eaten either separately or added to other dishes, seasoned with onions and olive oil like mushrooms.
Cut young fruits (3 kg) into thin slices or cubes, pour in aromatic sweet and sour marinade. It consists of a mixture of oil, preferably olive, and vinegar, of which you take a glass, sugar and salt - 50 g each. Squeeze 10 cloves of garlic here. Zucchini is marinated for at least three hours. Next, in the same container they are put on fire and boiled until the circles become slightly transparent. In time it takes 20–25 minutes. Everything can be laid out and rolled up. Just be sure to ensure that the contents of the jar are completely covered with marinade.

Salad with champignons

A salad of fresh young zucchini with mushrooms for the winter will allow you to show off your original and unconventional preparation. In addition to the main vegetable (let’s take the standard 3 kg), the recipe includes:

champignons (1 kg);
fleshy, dense tomatoes (1 kg);
onion (0.5 kg);
dill greens - a large bunch.

To fry vegetables you will need about a glass of oil, to dress the salad - salt (2 heaped tablespoons), pepper (to taste), vinegar (200 ml).

Zucchini is cut into slices and quickly fried in hot oil. The champignons are overcooked in another frying pan. Both components are combined and simmered over low heat for 10–15 minutes. Then add onion rings, tomato slices, and chopped herbs to the squash-mushroom mixture. All this is seasoned with spices, vinegar, and simmered a little more.

The salad is packaged in half-liter jars and sterilized for half an hour.

With vegetables in tomato sauce

For 6 kg of fresh young zucchini we take the following set of products:

carrots – 1 kg;
tomatoes – 2.5 kg;
white roots (celery, parsnip) – 0.1 kg;
onion – 0.25 kg;
a bunch of greens (parsley, celery);
3 tbsp. spoons of salt and sugar;
oil for frying – approximately 450 ml;
to taste allspice and black pepper.

Preparation of the snack consists of 3 stages.

Peel the zucchini, cut into thin slices (0.8–1 cm), fry in oil, and allow to cool slightly. It is important that when placing in jars, the vegetable pieces do not spread.
Minced vegetables are prepared from carrots, onions, and white roots. Vegetables are grated or finely chopped and fried in oil. Chopped greens are added to the finished mixture.
Cooking tomato sauce. To do this, puree the tomatoes, add salt and sugar.

When all three components are ready, they are placed in a bowl in layers: sauce on the bottom, then zucchini, minced vegetables on top, sauce again. Vegetables should be placed tightly, but not pushed, so that the tomato sauce can freely penetrate between the layers and cover the salad on top.
Filled liter jars are sterilized at 100⁰ C for 30 minutes, after which they are hermetically sealed.

Zucchini in Georgian

This salad is somewhat reminiscent of “light”, only not from eggplants, but from zucchini, and it is also prepared for the winter. What does the dish consist of?

From zucchini (the recipe is for 5 kg), which are cut into rings and fried in oil.
Spicy garlic-pepper dressing. To prepare it, you will need, as in the “light”:
- bell peppers (fleshy, red) – 10 pieces;
- hot pepper – 1–2 pieces;
- garlic - half a glass (200 g);
- vinegar – 200 ml.

Grind the peppers and garlic in a blender to a homogeneous paste, add vinegar to the mixture. Fried vegetable slices are dipped in spicy dressing and placed in half-liter jars. After which they are sterilized for about half an hour and sealed.

Well, what about without caviar?

Salads are salads, but we simply must offer a version of the famous zucchini caviar for the winter, so write down the recipe. Let’s say right away that it will be very tasty, although some housewives have a biased attitude towards mayonnaise. We won’t persuade you, it’s better to try it and then draw your own conclusions.

Let's start with zucchini. Choose large, ripe fruits with rough skin and mature seeds. They need to be cleaned, the fibrous inner part removed, and “boats” of the pulp left for the caviar. We will weigh them - in the proposed recipe for zucchini you need 7 kg. To complete the preparatory work, pass the pulp through a meat grinder.

Now let's prepare the remaining ingredients:

We peel 1.5 kg of onion and also pass it through a meat grinder.
Using a press, chop a large head of garlic.
Cooking:
- salt (50–60 g);
- sugar (2 cups);
- butter (2 cups);
- tomato paste, preferably store bought (0.5 kg);
- mayonnaise (0.5 kg);
- citric acid (2 heaped teaspoons).

Combine the zucchini puree with the onion and cook for 2 hours over moderate heat. To prevent the pulp from shrinking, stir regularly.

After 2 hours, add oil, tomato paste, mayonnaise, sugar, salt and cook for another 45 minutes.

The final touch is garlic and citric acid. After they are added, the caviar simmers for 15 minutes.

The finished dish is packaged in sterile containers, rolled up, and after a day, when the jars have cooled, they are put away for storage.

In addition to caviar, salads, harvested zucchini makes excellent pickled preparations for the winter; they can be combined with cucumbers and eggplants, seasoned with nuts, ginger, lemon... Go for it, and you will definitely find your own recipes, about which someday they will say: “So my mother cooked.”