Canning zucchini with green tomatoes recipe. Zucchini with green tomatoes for the winter

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

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

I’m not even talking about which ones we cook with meat, but in another article. So you see what a variety of preparations there are for zucchini.

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

Good luck to you! You will succeed.

Ingredients:

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

For the marinade:

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

Preparation:

1. Wash the zucchini and dry it with paper towels. Trim the ends on both sides. Cut the zucchini crosswise into pieces of about 5 cm. Cut off the skin, cut into 4 parts, remove the seeds and cut into slices.

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

3. Tomatoes and peppers, sweet and hot, also wash, dry and grind in a meat grinder. Place the rolled tomatoes in a pan, add the rolled peppers to them. Add salt and sugar. Add sunflower oil.

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

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

6. Place the zucchini in the pan and cook for 30 minutes, stirring gently occasionally. Don't break the zucchini. They should boil and become soft. Don't let them get boiled, check them. You may need less time than 30 minutes.

7. About 10 minutes before the end of cooking, add chopped garlic and a couple of minutes before the end of cooking, add vinegar. Cover with a lid to prevent the vinegar from evaporating too much. Let it boil and remove from heat.

8. Place our finished product in sterilized jars and roll up or close tightly with special lids. Immediately turn the jars over with their lids down. We check if there are any leaks under the covers.

9. Wrap the jars in a warm towel and let them cool completely.

Our canned zucchini for the winter is ready.

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

You've probably already tried it. When they brew, they will taste even better.

Bon appetit!

Winter zucchini in Korean is very tasty

Ingredients:

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

Preparation:

1. Wash all vegetables and herbs. Cut the zucchini into cubes about 2-3 cm long. This is not essential, so you can cut it however you want.

2. Grate the carrots using a Korean carrot grater. Of course, if you don’t have such a grater, you can grate it with an ordinary one. In extreme cases, you can cut it with a knife into thin long strips.

3. Cut the onion into thin half rings.

4. Finely chop the greens - dill and parsley in the usual way.

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

6. Place the chopped zucchini in a deep cup, add grated carrots, chopped sweet red and yellow peppers, and onions.

7. Add chopped herbs and grated garlic.

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

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

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

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

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

13. After 3 hours, taste the already pickled zucchini, add if something is missing and place our zucchini in sterilized jars. Add the juice that formed in the zucchini to each jar. Fill the jars to the top.

14. Place some kind of rag or towel on the bottom of the pan, place the jars in the pan and cover with lids. Pour water up to the hangers of the cans. Bring to a boil. Reduce the heat so that the water simmers slowly and does not splash out of the pan.

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

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

You can't imagine anything better for winter. And in the summer they are actually good.

Bon appetit!

Pickled zucchini for the winter, like mushrooms

Ingredients:

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

Preparation:

1. Wash vegetables and herbs and let them dry or pat dry with paper towels.

2. Our zucchini is young, so we only peel the thin top layer of skin to make it more tender. We leave the main skin and do not remove the seeds. There are practically none. Cut the zucchini into small cubes. Cut the carrots into thin semicircles and add them to the zucchini.

3. Add chopped garlic, parsley and dill, a level spoon of salt, two spoons of sugar, three spoons of vinegar and three spoons of vegetable oil. Sprinkle in some ground black pepper.

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

5. After 4 hours, we begin to place the zucchini and herbs in sterilized jars. Place the zucchini very tightly. Press down lightly with a spoon so that they are completely covered with the juice released from them.

6. Place the jars in a saucepan on a towel, cover with lids and fill them with water up to their shoulders or necks.

7. Place the pan on the fire, bring the water to a boil, reduce the heat and let simmer for another 20 minutes. Our jars are 700 gram. If you boil liter ones, it takes 25 minutes. Half-liter ones - 15 minutes.

8. Remove the jars from the water. Be careful! The jars are very hot. Tighten the lids well or roll them up.

The marinated zucchini that looks like mushrooms is ready.

Bon appetit!

Video - Zucchini for the winter in tomatoes
Video - Zucchini like milk mushrooms for the winter

Bon appetit!

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 talk about how to freeze zucchini for the winter in the next article, and 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 will probably sell out very quickly in 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 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 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 (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.

Calories: Not specified
Cooking time: Not specified

If I knew that in the summer we would settle in a military town and stay there until spring, then I always rushed to the market to buy all the vegetables. In winter, all canned food becomes indispensable, as it gives comfort to your home and reminds you of home. My mother and mother-in-law always make a lot of salads for the winter, and I prepare the “Experienced” salad according to their recipe, so I advise you to try it and stock up on such jars for the winter.

Required Products:

- 400 grams of green tomatoes;
- 200 grams of zucchini;
- 200 grams of colored sweet pepper;
- 2-3 chili peppers;
- 3 tables. l. 9%, table vinegar;
- 3-4 cloves of garlic;
- 1 tea. l. granulated sugar;
- 2 full tables. l. salt;
- 100 grams of sunflower oil.

Step-by-step recipe with photos:

For the salad, wash the green tomatoes, cut off the stems and stems, and cut into squares. It is very convenient to cut green tomatoes into squares, since they themselves are hard, unlike red ones, which are very soft and ripe.

I also cut young zucchini into squares along with the peel, since it is thin. I don't use old zucchini because they are tough.

I cut the sweet colored peppers together with the red chili into squares. I take out the seeds from the chili pepper so that the salad is not too spicy, as I simply won’t be able to eat it later. I don’t make it very spicy, so sometimes my husband’s colleagues and their wives come to us, and I try to let the wives try my famous salad. This one will be very tasty too.

To add moderate heat, I use garlic, as it is less pungent.

When all the vegetables are mixed, add salt and a little granulated sugar. I let them sit for a bit and release the juice.

I add sunflower oil to the vegetables for binding. The salad immediately becomes appetizing.

I add 9% table vinegar so that the salad can be stored for a long time. I think you'll like it, I think you'll like it.

I transfer the salad and juice into a jar. If there is empty space and there is not enough juice, then I add a little water.

I sterilize the spicy salad “Experienced” from green tomatoes for the winter, recipe with zucchini and sweet pepper for 30 minutes and screw the lids on the jars.
Cooled under a blanket, a spicy salad of green tomatoes for the winter, a recipe with zucchini and sweet peppers, I put it in a regular basement. Or I use the apartment pantry.

Bon Appetite!

I have been preparing this preparation for several years now, and it is always eaten with pleasure. The vegetables turn out very tasty and aromatic.

Ingredients needed (makes 6 liter jars):Green tomatoes – 2.5 kg.
Zucchini – 1-1.2 kg.
Garlic – 10-12 large cloves
Onions – 6 medium onions
Bell pepper – 2 pcs.
Parsley and dill – 2-3 bunches
For the marinade:
Water – 2.25-2.5 l
Salt – 6 tbsp. spoons without top
Sugar – 3 tbsp. spoons without top
Bay leaf – 6 pcs.
Allspice peas – 3 pcs.
Cloves – 6 buds
Black peppercorns – 18-20 pcs.
Vinegar 9% - 6 tbsp. spoons

Preparation:1. Prepare all vegetables and herbs: wash, peel onions, garlic, and remove seeds from peppers; young zucchini do not need to be peeled, but more mature zucchini should be peeled and removed from seeds.
2. Cut:
- large zucchini (1 cm thick slices or halves of slices);
- large tomatoes (1cm thick slices or halves of slices);
-pepper in half and into thick slices;
- garlic in thin slices;
- You don’t have to cut the greens.
3. Cook the marinade: bring all the ingredients for the marinade, except vinegar, to a boil, and add the vinegar at the end.
4. Place vegetables in prepared jars in layers, in any order, alternating zucchini, onions, tomatoes, garlic, peppers, twigs or chopped herbs.
5. Pour marinade over vegetables.
6. Sterilize the jars for 20 minutes over low heat from the moment they boil, roll up the jars with salad, turn them over, wrap them and leave until they cool completely.
Bon appetit!

During the zucchini season, everyone starts winter preparations. Despite the tendencies of the 21st century to dictate to us that it is better to give preference to frozen foods, many housewives are faithful to the good old “Soviet format” of canning.

We present you recipes for preparing zucchini and tomatoes for the winter.

A simple preparation recipe

In winter, the taste and aromatic qualities of zucchini, and all vegetables in general, are not the same as in summer. Therefore, during the season you should try to preserve as many of these vegetables as possible.

Necessary products for a 1 liter jar:

Tomatoes – 6 pcs.;
Zucchini – 450 gr.;
Horseradish leaf – 5 cm;
Dill – 2 branches;
Garlic – 3 cloves;
Hot pepper – a piece measuring 0.5 cm;
Black and allspice – 3 pcs.

It is advisable to take plum-shaped tomatoes, they will better maintain their integrity.

For the marinade:

Water – 400 ml;
Sugar – 1 tbsp. l;
Salt – 2/3 tbsp. l;
Vinegar - 3 tbsp. l.

Preserving zucchini and tomatoes for the winter step by step:

Cut the washed horseradish leaves into pieces. Peel and rinse the garlic;
Sterilize jars in any convenient way - over steam, in a microwave, oven, slow cooker;
Scatter dill umbrellas, chopped horseradish, garlic and each type of pepper into pre-washed jars;
Fill the jar with tomatoes, then zucchini. Do not press down on the vegetables so that the glass container does not crack or “explode” during the sterilization process;
Bring the liquid to a boil and pour salt and sugar into it. After they dissolve, remove the pan from the heat;
First, pour the vinegar into the jars, then the prepared water. At this moment, you cannot hesitate, since boiling water must be poured into the jars;
Place the lids (do not close) and immerse the jars in a pan of warm water. The liquid should not reach a couple of centimeters to the neck of the cans;
Bring the contents of the pan to a boil and sterilize for 10 minutes;
Screw on the lids, check for reliability, turn them over, wrap them in a blanket and let cool.

For this type of preparation, it is possible to use green tomatoes with thick skins. It is possible that the skin will burst during the sterilization process, but the fruit will retain its shape.

Zucchini and tomato salad

Write down another delicious and simple recipe for zucchini salad with tomatoes for the winter.

Required Products:

Zucchini – 1 kg;
Tomatoes – 1.5 kg;
Garlic – 300 gr.;
Onion – 0.5 kg;
Oil – 75 ml;
Salt, sugar - 50 g each;
Hot pepper – 0.5 pcs.

Preparing the salad:

Remove the seeds from the peeled zucchini and cut the fruits into half rings;
Sprinkle with sugar, salt, also add oil and put on the stove;
While the contents of the pan are heating, cut the tomatoes into slices. 10 minutes after the zucchini boils, add the tomatoes;
After the same number of minutes, add the onion, cut into half rings, into the main mass;
Cut the hot pepper into small pieces and also add to the main mass;
Almost simultaneously with the pepper, add chopped garlic, boil the salad for another 5 minutes and remove from heat;
Place the resulting salad in pre-sterilized jars, roll up the lids, turn the top upside down, wrap it in a blanket or a warm blanket and wait for it to cool completely.

This recipe for a salad of zucchini and tomatoes for the winter will appeal to every lover of these vegetables, and there is no vinegar among the ingredients. Thus, it turns out that the role of the main preserver belongs to garlic.

Tomatoes with zucchini, marinated for the winter

Cut, mix, pour, boil, pour, sterilize and roll - that’s the whole process of canning zucchini according to this recipe. But, of course, it’s better to talk about this in a little more detail.

So, for pickled zucchini with tomatoes for the winter you will need the following ingredients:

Tomatoes (red, green - no difference) - 1 kg;
Hot pepper - 1 pc.;
Zucchini – 1.5 kg;
Oil – 0.5 tbsp. l;
Onion – 0.5 kg;
Granulated sugar – 150 gr.;
Garlic – 300 gr.;
Salt – 2 tbsp. l;
Apple cider vinegar (natural) – 100 ml.

Preparation:

If the skin of the fruit is thick and the seeds are large, then it is better to get rid of them.
If desired, you can remove the skin from the tomato;
Cut the zucchini and tomatoes into circles, the onion into rings, and chop the garlic;
Add the remaining ingredients to the vegetables, mix and leave for a quarter of an hour so that the fruits release juice;
Bring the mixture to a boil;
Boil for 15 minutes, then pour the resulting composition into clean and pre-sterilized jars;
Cover them with lids and place them in a bowl with water and put them back for sterilization;
Roll up the jars and leave to cool.

Time to sterilize jars: liter - 20 minutes, half-liter - 15.

Canned with pepper

This recipe is better known as “Finger-lickin’ good.” And it’s worth saying that zucchini with peppers and tomatoes are prepared for the winter without sterilization, which greatly facilitates the preparation process.

Required Products:

Preparation:

First of all, prepare the zucchini: rinse and cut into large pieces so that they do not lose their shape during cooking;
Grind bell peppers, tomatoes, hot peppers in a blender;
Pour the rolled vegetables into a saucepan, add salt, add oil and add chopped garlic. Stir;
Place the zucchini in the same pan and put it on the fire;
First, bring the preparation to a boil, and then simmer for 20 minutes or until the zucchini turns olive in color;
Add vinegar, cook for 2 minutes and remove;
Place the mixture in clean and dry jars, roll up the lids, turn them over and let cool.

Jars of zucchini, peppers and tomatoes can be stored at room temperature, but not exposed to light.

A slightly different recipe, but with the same ingredients, see the video below:

Multi-colored assortment for the winter

An excellent idea for a winter table would be assorted pickled vegetables for the winter: cucumbers + tomatoes + zucchini. In this recipe, the ingredients must be packaged in three-liter jars, and the tomatoes must be strong and elastic.

Required Products:

Small tomatoes – 1 kg;
Zucchini – 0.5 kg;
Cucumbers – 0.5 kg;
Dill umbrellas along with the stem – 2 pcs.;
Horseradish leaves, also with stems - 2 pcs.;
Hot capsicum – ½ pcs.;
Garlic – 5 cloves;
Bay leaf – 2 pcs.;
Allspice – 5 peas;
If desired, you can add other spices intended for the marinade.

Ingredients for marinade:

Water – 1.5 l;
Salt – 2 tbsp. l;
Sugar – 2 tbsp. l;
Table vinegar 9% - no more than 50 ml.

Preparation of zucchini, cucumbers and tomatoes for the winter:

Speaking about general tips for preserving zucchini and tomatoes for the winter, it should be noted that zucchini, just like zucchini and squash, can be stored for a long time at room temperature.

However, it is worth knowing that sometimes during long-term storage the seeds germinate inside the fruit and their pulp acquires a bitter taste.

Young zucchini is cut into pieces and blanched for 5 minutes;
Tomatoes for harvesting should be firm but ripe;
For liter jars, it is best to take small zucchini so as not to cut the fruit;
You can store canned vegetables in any room where there is no sudden change in temperature;
Cucumbers for pickling should not be large and should be stored at a temperature of 8-10C. If more than two days have passed since the cucumbers were picked from the garden, then before starting canning they must be filled with cold water for 6 hours;
Be sure to sort tomatoes by size;
If you want to show your imagination during canning, then remember the preferences of the national cuisines of the world. For example, in France they add carrots and celery to the marinade, in China they add ginger and green onions, in Italy they add marjoram or rosemary, and in Mexico not a single dish is complete without hot chili peppers.

As you already understand, pickled zucchini with tomatoes and other vegetables for the winter is an excellent addition to meat, potatoes, some cereals and pasta. And in their own form, they will decorate any table well.

By the way, in winter they go out with a bang, no worse than the pickled and pickled cucumbers we are used to.

And if you prepare them in the right way, that is, find a successful recipe, correctly calculate the proportions of the ingredients, then the zucchini will not only turn out crispy, but will also melt in your mouth.