Zucchini in instant marinade for the winter. Marinated zucchini with bell peppers and carrots. Marinated zucchini for the winter “Colorful” with honey

Good day everyone!

I won’t languish for a long time, but I’ll say straight away, start the process. The work front is guaranteed for you).

Pickled zucchini - finger-licking recipe for the winter in 3 liter jars

Since such delicacies are very tasty, you want to make them in large containers. The main thing is not to overdo it with seasonings and spices. Therefore, I suggest taking this proven and one of the best cooking options right now.

Advice! Take zucchini of different colors, then the jar will shine with multi-colored flowers, which will make such a snack even more attractive.

It would seem that this dish is so banal, but everyone loves it, be it small children or adults. It will become an indispensable assistant if, for example, you prepare mashed potatoes or for dinner.

We will need:

per 3 liter jar (if you have 1.5 liters, then take 2 times less ingredients)

• fresh zucchini - about 2 kg
• garlic - 6 cloves
• horseradish leaves - 2 pcs.
• dill umbrellas - 2 pcs.
• tarragon - 2 sprigs
• bay leaf - 2 pcs.
• allspice peas - 4 pcs.
• black peppercorns - 4 pcs.
• sugar - 6 tbsp
• salt - 2 tbsp
• citric acid - 1 tsp

Stages:

1. Take fresh and washed vegetables, cut them into rings, about the thickness of a finger, that is, 1-1.5 cm.

Advice! If the fruits are too large in size, you can cut the rings in half.

As you may have noticed, to pickle zucchini it is not necessary to peel the skin, I would say it’s not even necessary.

2. In a clean, sterilized jar, place the garlic, spices and herbs, peeled with cloves, at the bottom, which you first pour boiling water over very well.

3. Blanch the preparations in boiling water for about 2 minutes. After this process, the vegetables will become softer and it will be easier to put them in a jar. Then use a slotted spoon to transfer to a bowl.

5. After the specified time has passed, pour the water back into the empty pan and add sugar and salt according to the list. Boil the brine for approximately 3 minutes. And then fill the glass container with it.

6. Immediately put citric acid into the jar so that it dissolves quickly. Cover with a lid and tighten with a machine by hand. It is recommended to turn the jar over and leave it under a blanket until it cools completely. It is best to store them in a cool place, but this is not important, they are great in an apartment.

Instant zucchini for the winter

One day I came across an incredibly beautiful culinary masterpiece, and my surprise knew no bounds. And in the jar there were zucchini, which were folded in a special way, namely in a ball. I immediately realized that this was the future hit of this summer. Thanks to the author for such a wonderful idea.

Don't believe me? Then read these instructions and remember all the steps of the work. Because you can eat such a delight all year round if you prepare more than one half-liter or liter jar. I am 100 percent sure that after opening the container will be empty in no time. And you will have to go into the cellar again to get another portion.

We will need:

• for 1 liter jar:
• zucchini - 1 -1.5 kg
• any greens, dill, cilantro, parsley
• garlic - 3-4 cloves
• carrots - 1.5 pcs.

For marinade per 1 liter of water:

• salt - 1 heaped tbsp
• sugar without a slide - 1 tbsp
• allspice black pepper - 3-4 pcs.
• vinegar 9% - 50 ml

Stages:

1. Sterilize the jars in any way you like, for example, by steaming or in the oven. Then chop the dill and parsley, not too finely, as well as cilantro (optional). Also, do not mince the garlic too much; just chop each clove in half.

2. Peel the carrots and grate them using a Korean carrot grater, or you can chop them into thin cubes.

Cut the zucchini into thin slices and wrap it in a roll. This is easy to do with a vegetable peeler.

And actually, start assembling, place carrots in each jar.

3. Then sprinkle with herbs and add slices of garlic and squash snails.

4. Oh, how beautiful and delicious it already looks. Top with black peppercorns and allspice.

Prepare the marinade, pour 1 liter of water into a saucepan and bring to a boil. Then add salt and sugar and stir. Let it simmer for a couple of minutes. And then pour in so that the brine runs right over the edge. Cover with sterilized lids, but do not screw them on, and let them rest for four minutes.

5. Then transfer them to the pan on a towel. Add water to the hangers of the jars and from the moment of boiling, sterilize for exactly 5 minutes.

If you do this procedure for 10-15 minutes, they will cook and become soft.

6. Then take the glass containers out onto the table and pour 9 percent vinegar into each jar. Screw the twist caps on tightly. Check the tightness by placing the jar upside down.

Wrap them in a warm towel and wait for them to cool to room temperature. Store in the cellar and eat for health!

Instant pickled zucchini - the most delicious recipe

Now let's look at the most common option, which is a favorite among young people. Because it is quite fast and it is prepared with honey and garlic. This salad can be eaten immediately, or it can be rolled into jars under a metal lid.

Here you decide for yourself, you can first cook and try, and then if you like it, prepare it for future use.

I offer two recipes at once, each interesting in its own way; the second version uses red currants. In this case, it replaces vinegar and acts as an excellent preservative to prevent glass containers from flying up and the contents from fermenting.

We will need:

• zucchini - 0.5 kg
• vegetable oil - 100 ml
• honey - 2 tbsp
• apple cider vinegar - 2 tbsp
• garlic - a couple of cloves
• dill - bunch
• salt - 0.5 tsp
• black pepper - optional

Stages:

1. Take care of the zucchini, cut it into thin slices, cut off the top rough layer, use only the pulp. Don't use seeds either.

Salt the peeled zucchini and mix gently with your hands, the juice will release, leave for half an hour. While they are standing, prepare the marinade, squeeze a couple of cloves of garlic into the honey plus apple cider vinegar, you can replace it with wine vinegar. Pour in olive oil, add finely chopped dill and a little pepper, stir.

2. After half an hour has passed, drain the juice from the vegetables and squeeze thoroughly with your hands.

3. Pour in your own special sweet sauce. Now cover with a lid or cling film and keep in the refrigerator for 2-3 hours. And then take a test and invite more friends. Accept compliments, hooray!

As promised, another small and interesting recipe with berries.

We will need:

• zucchini - around 0.6 kg
• red currant - 0.4 kg
• water - 1.5 l
• salt - 4 tsp
• sugar - 4 tsp
• dill - bunch
• garlic - 6 cloves

Stages:

1. Place the sliced ​​zucchini in a sterilized glass container. Place a bunch of dill on top.

2. Then fill the container with boiling water to the very top and cover with a lid. After 15 minutes have passed, drain the water. And immediately put the garlic cloves and currants into the jar.

Boil the drained water again and pour it over the workpiece for 15 minutes under a simply placed lid on top. And then, as always, pour everything into the pan again and add sugar and salt, stir. Wait until the marinade begins to actively bubble again.

3. Fill the jar and preserve it with a special seaming key under a metal or iron lid. Turn the jar over to the opposite side and put it in a warm fur coat until it cools. Don't forget to sign the workpiece and send it to a dark and cool room.

Recipe for crispy canned zucchini with cucumbers

You can find quite a lot of different recipes on the Internet, for example, cooking zucchini like mushrooms. But also combine them with other vegetables. During the season, cucumbers or tomatoes can easily help you with this. So what are you waiting for, there will be so many vitamins in one jar.

In addition, here, in addition to everything else, bell peppers and carrots are used, which will make the preparation colorful and very attractive.

We will need:

• carrots - 500 g
• zucchini - 500 g
• cucumbers – 500 g
• sweet bell pepper of two colors - 2 pcs.
• onions - 2 pcs.
• sugar - 100 g
• vinegar 9% - 100 ml
• vegetable oil - 100 ml
• parsley
• salt - 30 g
• ground black pepper - 0.5 tsp
• Korean carrot seasoning - 1 tbsp

Stages:

1. All vegetables will be mixed in a deep container. Cut the zucchini in half lengthwise, remove the core from each boat and grate on a special Korean grater. Or you can cut them into small strips by hand. Do the same with cucumbers and carrots.

2. Cut the pepper into large strips or grate it. Chop the onion into half rings. Also chop the parsley.

3. Start preparing the marinade; to do this, mix sugar, vinegar, oil, seasoning, ground pepper, and salt in another bowl. Mix thoroughly with a spoon.

4. Pour this sauce over the vegetables, stir, do it with your hands, wear gloves. Leave to marinate on the counter for a couple of hours. In the meantime, prepare the jars and lids and sterilize them.

In principle, we can already try, but since we are preparing them for the winter, there is one more area of ​​work ahead.

5. To do this, place the vegetables in the jars with tongs and lightly compact them. And fill the jars with the released juice.

6. Then move the filled containers into the pan (the lids just lie there), placing a napkin. Pour water up to the level of the can hanger. Place on the fire and bring to a boil, wait 10 minutes.

7. Then wrap the lids and throw a blanket over the workpieces. Cool completely. As you can see, this simple recipe for a vegetable snack can become your favorite in this matter. Bon appetit!

Video on how to cook canned zucchini with carrots at home

If you want to please your household, or maybe charm them, then close at least one jar for winter storage in this way.

These pickled zucchini will look incredibly cool and taste crunchy. And the beautiful carrot will give you a rather piquant and aromatic taste. In general, you should try it, here’s a short video, create for your health!

Young pickled zucchini like mushrooms

So we’ve come to another famous option that will appeal to any gourmet or person who loves mushrooms. Sometimes it happens that the year is not productive, and what to do then. Or you can create an interpretation, and zucchini will help you with this.

Cut them into cubes so that no one can distinguish and guess that these are vegetables in disguise. I hope you will like this miracle and say thank you).

We will need:

• zucchini - 1.5 kg
• carrots - 2-3 pcs.
• dill - bunch
• parsley - bunch
• garlic - 1 large head
• granulated sugar - 3 tbsp
• salt - 1 tbsp
• ground black pepper - 0.5 tbsp
• sunflower vegetable oil - 50 g
• vinegar 9 degrees - 50 g

Stages:

1. Cut the zucchini with skin into cubes. But do this if you have them young. Remove the pulp and seeds too. Make pieces from the remaining solid part.

Take about 150 g of carrots, cut them into circles. Chop the dill and parsley.

2. Combine all products in one large bowl. Squeeze the head of garlic through a press. Now add sugar, salt + ground pepper here. Pour in sunflower oil and vinegar. Mix well with your hands and leave to marinate in a warm place for 3 hours. The aroma will be amazing.

3. Take sterilized jars and package the prepared mixture. You will get 4 half liter jars, compact them well.

4. Pour cool water into the pan and place a rag on the bottom, place the jars and light the fire on the stove. Fill glass bottles waist-deep. Cover with sterilized lids and after boiling, set aside for 15 minutes.

5. Remove and close with caps. The taste will be excellent and will remind you of mushrooms and milk mushrooms. Bon appetit!

Zucchini along with tomatoes and squash (delicious recipe)

Well, of course, you can’t do without tomatoes, because whatever one may say, they give a great tomato taste, and you’ll also drink juice later. You can even replace them with pasta or ketchup. By the way, next you will see another recipe with spicy chili ketchup, so if you are interested, read on.

This recipe will be closer to assorted vegetables, let's make it from different vegetables to make it even more interesting. Why limit yourself to tomatoes alone when summer is in full swing and delights us with its gifts.

We will need:

• cucumbers - 2 kg
• tomatoes - 1.5 kg
• bell pepper - 1 kg
• cauliflower - 0.5 kg
• zucchini
• garlic - 2 heads
• black peppercorns
• carnation
• bay leaf - 1-2 pcs.
• cherry or oak leaf
• dill

• citric acid - 1/4 tsp
• cinnamon - 1 tsp
• vinegar 9% - 1 tsp or vinegar essence 70% - 1/3 tsp
• water - 0.5 l
• salt - 35 g
• sugar - 50 g

Stages:

1. At the bottom of each three-liter jar, place a couple of bay leaves, an umbrella of dill, cherry leaves, horseradish, add 10 black peppercorns. per jar plus 4-5 cloves. Now add 1 teaspoon of cinnamon per jar, this will add a special taste, and 1/4 tablespoon of citric acid to create an acidic environment so that nothing ferments.

Next, place the cucumbers on the bottom of the jar and cut off the ends. Next according to the plan are cloves of peeled garlic. Then put a piece of cauliflower, a peppercorn of bell pepper, maybe two pieces per three-liter jar. A couple of squash. Cut the zucchini or zucchini into pieces and place them here too. And the top layer is medium-sized tomatoes.

2. Now prepare the marinade, bring water (2 liters) to a boil, add 1 heaped tablespoon of salt per 1 liter of water, stir 1.5 tablespoons of sugar and dissolve the bulk ingredients. Then fill the containers with this brine and cover with clean lids.

Keep the vegetables in the marinade for 15-30 minutes, if the vegetables are medium-sized, then for 20 minutes, for large ones, for 30.

After the required time has passed, place a cloth on the bottom of the pan to prevent the jars from bursting. And place a glass container on it (cover with lids) with the workpiece up to the shoulders. The water should be warm and bring to a boil, cook for 10-15 minutes.

3. Then remove and add 1 tsp vinegar or 1/3 tsp vinegar essence to each jar directly on top. Close the lid tightly, turn it over to the other side and cover with something warm. Cool and then store in a pantry or insulated balcony.

Crispy zucchini with honey and garlic - a simple recipe without sterilization

If before this I gave you something similar for quick preparation, now I want to suggest doing it for winter storage. I hope you are not against it, but only for this idea. Use only young, and not overripe, zucchini, then everything will turn out flawlessly.

In general, save your budget so that you can go to the store less and buy all sorts of preserves with unnecessary chemicals and preservatives.

We will need:

for 1 liter jar

• zucchini (zucchini) - 900 g
• carrots - 1 pc.
• bell peppers of different colors - 2 pcs.
• mustard seeds - 1 tsp
• parsley - bunch
• garlic - 3 cloves
• allspice and black peppercorns - about 10 pcs.
• vinegar 9% - 50 ml

For the brine:

• fresh honey - 4 tsp
• salt - 4.5 tsp
• water - 1 l

Stages:

1. Grind the zucchini in two different ways, with a vegetable peeler into thin strips, and the other part with washers. In the picture you can see how it should turn out.

Be original, for example, cut carrots in an unusual way, into slices with a decorative knife. And the other, for example, with shavings. Remove the skin from the garlic, chop the bell pepper into thin slices, remove the stalk and seeds in advance.

Chop the parsley or dill a little, but not too finely.

2. Start assembling, take a well-washed and sterilized container, wiped dry. First place mustard seeds, two types of peppercorns, garlic and carrots, grated or cut into cubes, on the bottom.

After that, lay out round zucchini suns in the next layer, and between them you can safely put carrot mugs. Then roll the slices into a tube and put the bell pepper inside. Then you can repeat the layers again, it’s up to your imagination how to lay them, the main thing is that it’s neat.

3. Then make the marinade. Pour 1 liter of water into a saucepan and add honey, salt and sugar. Stir and let the mixture boil, and then pour it over the workpiece, but so that the water does not splash over the edge. Place clean lids on and place in a saucepan with a cloth napkin and warm water that should cover the jar up to the shoulders. Sterilize for about 10 minutes after the water begins to bubble.

4. Then take out each jar and pour 4 teaspoons of 9 percent vinegar per liter container on top. Preserve and wait for it to cool completely under a blanket. Store in an inaccessible place so that no one can see or eat). Ah-ha, just kidding, bon appetit!

Burning and quite spicy, this is how this dish can be described. The flesh is also elastic, the taste is spicy, and most importantly, it is a low-calorie food. Your appetite will work as soon as you take the first bite.

According to the standard, 35 g of table salt without a slide is used for 1 liter of water, this is how it was cooked in the USSR. But, you can change these proportions.

And so that the marinade does not overpower the spice, it is enough to take 1 tsp of 9 percent vinegar, but no more. And plus, you can completely do without additional sterilization.

We will need:

• Zucchini - one and a half kg
• Horseradish leaf - 2 pcs.
• Mustard seeds - 0.5 tbsp
• Dill umbrella - 1 pc.
• Parsley - to taste
• Black pepper - 10 peas
• Red chili pepper - 0.5 pcs.
• Garlic - head
• Hot red pepper - 1 pc.
• Salt - 2 tbsp. l.
• Vinegar 9% - 4 tsp
• Granulated sugar - 2 tbsp. l.

Stages:

1. At the bottom of a clean and well-washed jar, also hold it over steam and only after that add garlic cloves, an umbrella of dill, a horseradish leaf and parsley, if you like. Add peppercorns and mustard seeds here, which will give a new taste to this dish.

2. Take long zucchini, not too thick, as it will be easier to cut. Chop them 1-2 cm thick into a round shape and place tightly in a jar. For beauty, you can add a leaf of parsley and hot pepper on top. Cover the vegetables with a horseradish leaf.

Boil water in a saucepan and fill the container. Place the lid on top and let stand for 15 minutes in this state. Afterwards, drain the brine and add vinegar, sugar and salt. Stir, a wonderful aroma will come out.

3. Once the marinade is ready and boiling, remove it from the heat and pour it into the jar. Seam with a special device or use self-screwing lids. Keep jars upside down until they are cool to the touch. Take it down to the cellar and try it some other month or so.

Marinating crispy zucchini in 1 liter of water: quick and tasty

This homemade preparation will always help you out when guests are on the doorstep. It goes well with any meat and fish dishes. I suggest you find out right now how to prepare the very marinade that will help this appetizer taste great and charm everyone. This is not at all difficult to do, it has been tested.

If you want the preparation in a jar to have a crunchy taste, then you need to choose only fresh fruits, namely zucchini, their pulp is denser.

Since the recipe will involve sterilization, remember the golden rule: small jars with a nominal value of 1 liter are boiled for about 30 minutes, and slightly smaller than half-liter jars are boiled for 15-20 minutes, respectively.

We will need:

• zucchini - 1-2 kg
• 2 garlic - head
• horseradish leaf
• bay leaf - 1 pc.
• dill and tarragon

For the marinade:

• water - 1 l
• salt and sugar - 50 g each
• vinegar 9% - 100 ml

Stages:

1. So, start making this wonderful zucchini preparation, take the jars clean and undamaged, and sterilize them. In each, put everything you need: dill, horseradish leaf, garlic and bay leaf.

Chop the zucchini either into round pieces or into thin sticks and stuff them into the jars.

2. For the marinade, use regular drinking water, bring it to a boil over medium heat, then add salt and sugar, plus vinegar.

3. Pour over the zucchini and wait 15 minutes, the lids should be on top of the glass jars.

4. And then sterilize the saucepan, proceed as usual, place a cloth in the saucepan, pour warm water, place the jars and boil for 15 minutes.

5. Then take them out with your hands (put on gloves) and roll them tightly under the lid. Transfer to the other side and cover with a towel. Let cool and then store in a cool place.

Recipe for zucchini with tomato paste

What an amazing beauty that will come out now. The highlight will be, as you may have guessed, a special brine, which will be prepared on the basis of tomato sauce. Moreover, you can make it quickly and tasty yourself at home. And later this independent dish will give you a delicate sweetish taste without any danger to your health.

We will need:

Stages:

1. To make this zucchini bomb, start by making tomato paste. To do this, grind the tomatoes with hot pepper and garlic in a blender or meat grinder until smooth. Add salt, granulated sugar, sunflower oil and vinegar 9%. Stir well.

2. Chop the zucchini into cubes, use only the hard part and discard the pulp. Add them to the tomato puree and stir. Bring the mixture to a boil over medium heat, simmer for 40 minutes over low heat after boiling, the vegetables will boil down a little.

3. Place in sterilized jars and screw on the lids. As you can see, there are 4 jars, let them cool completely. This salad turned out to be very tasty and amazing; eat it with any side dish or fish.

Korean zucchini recipe with Korean carrot seasoning

There’s probably no need to talk about this method of cooking, I think you already know everything very well yourself. In addition, there was recently an article on my blog dedicated to. There were so many new products and interpretations in it, so if you haven’t seen it, I invite you to visit. Well, watch this movie right now and do everything as the blogger shows.

Zucchini marinated in a quick way with chili ketchup

Such a preparation can stand for a long time in a cool place, but it is eaten immediately. This recipe is from a professional chef that deserves your attention. Preserve as well and you will be successful!

Cool! You can safely apply this recipe to cucumbers; by the way, if you missed my note on this topic, then go right now. Good luck.

We will need:

Stages:

1. Both young zucchini and overripe or overgrown zucchini are suitable. First, wash the vegetables under the tap and cut them to the height of the jar. This is the case if you cut them with long sticks, but you can also cut them into circles if the zucchini is thin and long in diameter.

Place them in the pan in which you will simmer the salad. Grate the carrots using a Korean carrot grater, add chili ketchup, sauce (if you have it, you can do without it) and sunflower oil. Then add salt, sugar and add chili pepper, which you chop finely with a knife.

2. Stir and cook on medium heat for 30-40 minutes, and as soon as 5 minutes remain, add the garlic squeezed through a garlic press and stir. Carefully pack into sterilized jars with a tablespoon.

3. And all that remains is to roll up the lids. It turns out to cook this way very quickly and tasty, which is quite important. Bon appetit!

That's all ladies and gentlemen, our little article has come to an end. I hope the recipes you saw today stuck with you, as they did with me. I wish you that your pickled zucchini for the winter will turn out as tasty and quite elegant as in these pictures. Share your impressions and your suggestions.

Good luck everyone and have a great day! Sunny mood and positive attitude. Pokedova).

Dear friends, the harvesting season is in full swing, and I hasten to introduce you to the recipe for pickled zucchini for the winter, which I inherited from my grandmother. The marinade for zucchini turns out wonderful and tasty, and is also suitable for pickling cucumbers.

I make this recipe for pickled zucchini without sterilization every year. Crispy, moderately salty and spicy with herbs, they are perfect for meat, poultry and fried potatoes. Therefore, we are always in great demand for fragrant and tasty pickled zucchini for the winter.

Ingredients:

• young zucchini – 1 kg;
• garlic - 6 cloves;
• allspice black pepper - 6 pcs.;
• dill inflorescences - 3 pcs.;
• bay leaf - 3 pcs.;
• cherry, apple, black currant leaves - 3 pcs.;
• horseradish leaves – 2 pcs.;
• tarragon (dried or fresh) – 1 sprig.

For the marinade:

• water - 3 l;
• table vinegar 9% - 100 ml;
• granulated sugar - 100 g;
• coarse table salt - 100 g.

We marinate zucchini for the winter without sterilization:

First, we sterilize the jars and metal lids for them so that the pickled zucchini can be stored for a long time for the winter.

Wash the vegetables and trim the tails. Cut small zucchini into circles 5-7 mm thick; if the vegetables are large, cut the circles in half.

Let's prepare the necessary ingredients to prepare pickled zucchini. Let's wash all the greens. Cut the horseradish leaves, tarragon and dill sprigs into several pieces. Peel the garlic cloves.

In sterile jars, put one leaf of laurel, cherry, black currant and apple tree, add 2 cloves of garlic, add a few large peas of allspice. For aroma, add dill umbrellas and tarragon. To keep canned pickled zucchini well, add chopped horseradish leaf.

Fill the jars with herbs and spices with zucchini mugs. Try to compact the vegetables as tightly as possible.

This way we will prepare all the jars. I ended up with 3 liter jars.

Pour 3 liters of purified water into a saucepan and bring to a boil.

Pour boiling water over the zucchini in jars. Cover them with a towel or clean cloth.

After 20 minutes, the zucchini will infuse properly and release the juice. Carefully pour the water and juice from the cans back into the pan with the remaining water. Add coarse table non-iodized salt.

Add the same amount of granulated sugar.

Place the marinade over high heat and, stirring until the dry ingredients dissolve, bring to a boil.

Let's turn off the fire. Add 9% table vinegar to the marinade and mix.

Pour in the vegetables again, as required by the recipe for pickled zucchini for the winter.

Cover the jars with sterile metal lids and roll up the pickled zucchini with a machine for the winter without sterilization.

Then put the jars in a dark, dry place, wrapping them well in a blanket and turning them upside down.

Leave the preservation until it cools completely, after which we put the workpieces in a dark, preferably cool, place.

With the arrival of autumn, kitchens are filled with the aromas of marinades, herbs and spices. And every time, along with the recipes for your favorite snacks, proven over the years, you want to cook something new.

Such a “highlight” can be pickled zucchini, prepared for the winter using one of the proposed methods.

Sterilization of workpieces is a simple process, but it causes unnecessary trouble and takes some time. You can pickle vegetables for long-term storage using no less reliable canning methods. At the same time, all their beneficial properties will be preserved.

Additional Information! Zucchini is a type of pumpkin. They are rich in potassium and iron, carotene, vitamins C, group B, PP. Of all the types of this vegetable, zucchini contains the most vitamin C.

Triple-stuffed marinated zucchini

Don't let multiple pouring scare you - the preparation won't take much time.

Note! 0.5 - 1 liter jars are best suited for home canning. They don't take up much space in the refrigerator (when stored after opening) and the snacks are eaten very quickly.

Depending on the cutting method and filling density, this recipe yields 3-4 liter jars of crispy pickled zucchini.

Ingredients:

• 2.5 – 3 kg of zucchini;
• garlic (at the rate of 2-3 cloves per 1-liter jar);
• 1.5 liters of water;
• 200 ml (or 300 ml);
• 2 tbsp. heaped spoons of rock salt;
• 6 tbsp. spoons of sugar;
• black peppercorns (at the rate of 5-6 pieces per 1-liter jar);
• allspice (at the rate of 2 pieces per 1-liter jar);
• spices to taste (dill, tarragon, cloves, horseradish, currant leaves, cherry, raspberry, etc.)

Important! Do not add more than 2-3 spices at a time. A “bouquet” of a large number of seasonings can change the taste of the entire preparation and not for the better.

Preparation procedure:

1. Wash the zucchini well, cut off the ends, cut into pieces of any shape - cubes, bars, circles, etc.
2. Place spices, pepper, garlic (cut into several pieces) at the bottom of sterilized jars.
3. Put the water to boil. At this time, place the zucchini in the jars, shaking them periodically or lightly tapping the bottoms on the table so that the pieces are distributed as densely as possible. Place dill umbrellas on top.
4. Fill the workpiece with hot water (first fill), cover with lids and leave for 15 minutes. Then pour the water into a deep container - you will need it to prepare the marinade.
5. Fill the zucchini with hot water again (second fill), cover with lids, and leave for 15 minutes.
6. At this time, you can prepare the marinade. Bring the volume of the drained solution to 1.5 liters, add salt, sugar, vinegar. Boil the marinade and stir until the ingredients are completely dissolved.
7. Drain the second pour and pour the hot marinade over the zucchini (third pour).
8. Roll up the lids, turn the jars upside down, cover with a blanket, and leave to cool gradually.
9. Zucchini is marinated for 30 days. Therefore, write the date of preparation on the lid so that you know exactly when you can serve the snack on the table.

Additional Information! Calculating the exact amount of marinade is quite difficult. If you use expensive natural vinegar and want to spend it more rationally, pour the zucchini with a hot solution of salt and sugar (according to the recipe). Pour vinegar directly into jars at the rate of:
for a 1-liter jar - 50 ml of spice or 75 ml.

Store pickled zucchini cooked with vinegar without sterilization in a cool place (pantry, cellar, refrigerator).

Important! Regardless of the canning method, jars and lids should always be thoroughly washed and sterilized.

Instant marinated zucchini

This snack can be eaten after marinating within an hour. For this recipe, it is better to choose small young zucchini.

Ingredients:

• 1 kg of zucchini;
• 50 ml sunflower oil;
• 1 teaspoon salt;
• 1 tbsp. spoon of sugar;
• 3 tbsp. spoons (, );
• 6 cloves of garlic (the quantity can be changed according to your taste);
• ¼ teaspoon freshly ground black pepper;
• dill.

Note! You can take sunflower or olive oil, refined or unrefined. The taste of the snack will change with your preferences.

Preparation procedure:

1. Wash, peel and cut the zucchini as thinly as possible into long plates (slices). If you use a regular vegetable slicer, they will turn out to be the same thickness and marinate evenly.
2. Place the slices in a bowl, add salt, mix gently and leave for 20-30 minutes.
3. In a separate container, mix butter, sugar, freshly ground pepper, chopped or pressed garlic, finely chopped dill, add vinegar (it is better to use natural).
4. Add marinade to zucchini. Mix gently again, being careful not to damage the shape of the thin pieces.
5. Cover the container with a lid (you can use cling film) and put it in the refrigerator for 60 minutes.

You can prepare another version of this snack: instead of sugar, use natural honey, and replace the butter with soy sauce (in this case, you need to adjust the amount of salt in the recipe to your taste).

Note! The shelf life of these preparations in the refrigerator is no more than 5 days.

Instant recipe in liter jars for the winter

But you can preserve quick-cooking pickled zucchini for a long time.

Ingredients:

• 600-700 g zucchini (preferably medium size);
• 3 cloves of garlic;
• 2 black peppercorns;
• 50 ml sunflower oil;
• 50 ml;
• 1 tbsp. spoons of rock salt;
• 2 tbsp. spoons of sugar.

Preparation procedure:

1. Cut the well-washed zucchini into slices or cubes 1.5 - 2 cm thick.
2. Add salt, sugar, and butter. Mix well.
3. Leave to marinate, covered, at room temperature for 2 hours, stirring occasionally.
4. Place the product in sterilized jars as tightly as possible, adding garlic and pepper according to the recipe.
5. Distribute the juice released during marinating evenly throughout the entire volume.
6. Cover the jars with lids and boil for 15 minutes in a water bath.
7. Roll up the lids, turn the jars upside down, and leave to cool.

Its specific taste makes this snack stand out from the general range of homemade preparations. However, it can be replaced with any other -, table, etc.

Zucchini slices in liter sterilized jars

Sterilizing homemade products extends their shelf life. If you trust this method of canning more, try preparing pickled zucchini for the winter, the taste of which, as people say, will make you lick your fingers.

This recipe makes about three 1-liter jars

Ingredients:

• 2 kg of zucchini (preferably medium size);
• 6-9 cloves of garlic (at the rate of 2-3 pieces per 1-liter jar);
• black pepper (peas) - based on 6 pcs. on the jar;
• 1.2 liters of water;
• 3 tbsp. spoons of rock salt;
• 3-4 tbsp. spoons of sugar;
• 90 ml.

Additional Information! 200 - 300 g of carrots, cut into slices, are often added to the recipe. In this case, the weight of the zucchini is reduced accordingly.

Preparation procedure:

1. Cut the well-washed vegetables into circles (cut large ones in half) 1-1.5 cm thick. Place them in sterilized jars as tightly as possible, adding garlic and pepper according to the recipe.
2. Dissolve salt and sugar in boiling water. Add vinegar and remove from heat.
3. Pour the hot marinade over the zucchini to the very top. Start adding it in small portions so that the jars have time to heat up and do not burst.
4. Cover with lids. Don't roll!
5. Place a small piece of cotton cloth or towel on the bottom of a deep pan. Place the jars and pour water up to your shoulders.
6. Over medium heat, bring water to a boil and sterilize for 15 minutes.
7. Roll up the lids, turn the jars upside down and, covering them with a blanket, leave to cool gradually.

Zucchini marinated in Bulgarian style

Bell peppers enhance both the appearance and taste of this appetizer.

For two 1-liter jars you will need the following ingredients:

• 1 kg of zucchini;
• 2 pcs. medium bell peppers;
• 1 liter of water;
• 1.5 tbsp. spoons of coarse salt (preferably rock salt);
• 4 tbsp. spoons of sugar;
• 4 cloves of garlic;
• 2 pcs. bay leaf;
• 8 pcs. black peppercorns;
• 100 ml;
• dill (umbrellas).

Preparation procedure:

1. Wash the vegetables. Cut the zucchini into slices 1-1.5 cm thick. Peel the pepper and cut into large pieces.
2. Place salt, sugar, black pepper and bay leaf into boiling water. Add prepared vegetables, vinegar, stir and simmer covered over low heat for 10 minutes.
3. Place dill umbrellas and garlic at the bottom of sterile jars. Distribute the boiled vegetables evenly, pour hot marinade to the very top.
4. Roll up the jars with lids, turn them upside down, cover with a blanket and leave to cool gradually.

Delicious preparation of zucchini “like mushrooms”

This recipe for pickled zucchini will surprise both vegetable lovers and connoisseurs of mushroom dishes with its taste.

Zucchini or young elastic zucchini are best suited for this preparation. A certain set of spices and adherence to cooking technology will make pickled zucchini taste the same as milk mushrooms.

Ingredients:

• 1.5 kg zucchini/zucchini;
• 25 g of dill and several umbrellas (2-3 pcs.);
• 3 pcs. carnations;
• 130 ml sunflower oil;
• 130 ml;
• 1 teaspoon of coarse salt (preferably rock salt);
• 2 tbsp. spoons of sugar;
• 2 pcs. bay leaf;
• 1/4 teaspoon ground black pepper;
• 6 cloves of garlic.

Important! You cannot reduce the amount or replace dill with other greens. It is this, in combination with cloves, that gives zucchini a mushroom flavor.

Cooking method:

1. Wash the zucchini. Cut off the ends of the young ones, peel and remove the seeds from the more mature ones.
2. Cut the vegetables into 2 - 2.5 cm cubes.
3. Cut the garlic into several large pieces.
4. Wash and dry the dill well, then chop it.
5. Add all the ingredients according to the recipe to the zucchini, mix well, and leave to marinate, covered, at room temperature for 3 hours. It is advisable to stir the mixture every 30 minutes for more even soaking.
6. Place the mixture in jars, be sure to fill them with the juice released during marinating. Cover with lids and sterilize in a water bath for 15 minutes (0.5 - 1 liter jars) over moderate heat. Don't forget to place a piece of cotton cloth or towel on the bottom of the pan.
7. Cover the jars with lids and leave to cool upside down. No additional covering is required for the marinated zucchini to turn out crispy, like mushrooms.

Soviet-era pickles, sauerkraut and pickled zucchini still evoke nostalgia.

Apparently this is why the simplest recipe for pickled zucchini, stored in jars for the winter, is so in demand in home canning.

Ingredients:

• 2 kg of young zucchini;
• 2 tbsp. spoons of rock salt;
• 150 g sugar;
• 180 ml;
• ¼ teaspoon ground black pepper;
• dill or parsley.

Preparation procedure:

1. Wash the zucchini and cut into thin rings.
2. Dissolve salt and sugar in 1.5 liters of boiling water. Add all other recipe ingredients.
3. Cook the mixture over low heat for 5-7 minutes.
4. Wash the greens, chop them, and place them in the bottom of pre-sterilized jars.
5. Place the boiled zucchini in the jars as tightly as possible, pour in the hot marinade.
6. Roll up the lids and leave until completely cool.

Additional Information! Zucchini is easily digestible and is considered a dietary dish. They are added to baby food and to the diet of patients suffering from digestive problems. This vegetable is included in diet menus for people who want to lose weight. The calorie content of zucchini is only 27 Kcal per 100 g of product.

Korean Instant Pot Recipe

Zucchini is also featured in recipes for Korean cuisine, beloved for its spiciness and piquant taste.

Ingredients:

• 3 kg of zucchini;
• 0.5 kg carrots;
• 0.5 kg of onions;
• 1 hot green pepper (the quantity can be reduced according to your taste);
• 3 tbsp. spoons of salt;
• 6 tbsp. spoons of sugar;
• 150 g vegetable oil;
• 200 ml;
• 2 tbsp. spoons of ground coriander.

Preparation procedure:

1. Peel the zucchini, removing the seeds, and grate them on a coarse grater.
2. Grate the carrots on a special grater into long thin strips. Chop the onion into thin half rings.
3. Cut the green hot pepper into thin rings, do not remove the seeds.
4. Place all the vegetables in a deep container, add the remaining ingredients according to the recipe and mix thoroughly so that the spices are evenly distributed throughout the entire volume. Leave for 2 hours.
5. Place the product in sterilized jars. Distribute the juice released during marinating evenly among the jars.
6. Cover with lids and sterilize in a water bath for 15 minutes.
7. Roll up the jars with lids, turn them upside down, and cover with a blanket to cool gradually.

Some people find it more convenient to make pickled zucchini without sterilization, saving time. Some people enjoy the preparation process itself and the method of canning is no longer so important.

Either way, you'll end up with delicious, crispy pickled zucchini!

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. We will prepare pickled zucchini for the winter without sterilization with triple filling. This time I decided to prepare pickled zucchini for the winter - this type of zucchini looks very cool in jars, but ordinary young zucchini or squash are also suitable for pickling.

A successful recipe for sweet and sour marinade for zucchini has long been written down in my notebook, so I decided to immediately prepare marinated zucchini with triple pouring to introduce you, dear friends, to this method of pickling zucchini without sterilization.

To make pickled zucchini tasty and crispy for the winter, it is advisable to add herbs for preservation to the jar: dill umbrellas, horseradish leaves, tarragon, currant and cherry leaves. It is not necessary to add everything at once, just two herbs are enough. Also, this recipe for pickled zucchini requires the presence of garlic.

You can add hot peppers to canned marinated zucchini as desired. It is most convenient to make pickled zucchini for the winter without sterilization in a liter jar - a small portion of preserved food is quickly eaten in the winter and does not sit idle in the refrigerator.

Ingredients:

• Young zucchini 2.5-3 kg
• Herbs for preservation
• Garlic
• Black and allspice
• Hot pepper optional

Marinade:

• 1.5 liters of water
• 2 tbsp. salt with a mound
• 6 tbsp. l. sugar (150 gr.)
• 200 ml. 9% vinegar or 300 ml. 6%

*Yield: 3-4 liters depending on the density of filling the jars with zucchini

How to prepare pickled zucchini for the winter without triple-fill sterilization:

The first thing we need to do when we pickle zucchini for the winter is to sterilize the jars and lids in advance. Although this recipe for pickled zucchini for the winter is promised as without sterilization, jars and lids still need to be prepared so that the pickled zucchini can be stored in the apartment.

Place the washed herbs, garlic, and pepper in sterile jars according to the recipe. At this stage, you need to put a kettle of water on the stove.

Now fill the jars with zucchini as tightly as possible. During the filling process, you need to shake the jar so that as many zucchini as possible enter. You can add a few more dill umbrellas on top.

Making the first fill: Fill the jars with zucchini with boiling water from the kettle to the top. Cover the jars with lids and let sit for 15 minutes.

After 15 minutes, pour the water from the zucchini into a saucepan, in which we will prepare the marinade. The most convenient way to drain water from jars is to use a lid with holes, like the one in my photo.

Let's do the second fill: Fill the jars with boiling water from the kettle a second time, cover the jars with lids, and leave again for 15 minutes, as required by the recipe for pickled zucchini for the winter without sterilization.

Let's return to the pan with the water that we drained from the cans. This water is very aromatic, it absorbed the smells of herbs, spices and garlic, so I decided to cook a marinade for zucchini with it. You can, of course, take new water if it’s more convenient for you. Measure the water for the marinade using a measuring cup and add more water if necessary. At this stage, you will already have an approximate understanding of how much marinade you will need, including vinegar. Add salt, sugar, vinegar to the water and place on the stove. You need to bring the marinade to a boil.

While our zucchini marinade is on the stove, about to boil, we drain the water (second pour) from the zucchini into the sink.

Let's do the third fill: Fill the jars with zucchini to the top with boiling marinade. It is convenient in this case to use a ladle.

And quickly roll up the lids of the jars with zucchini. Turn the jars upside down and wrap them in a blanket until they cool completely.

After about a day, the jars of zucchini will have cooled completely, and they can be put away in the pantry or cellar.

Are you a passionate housewife looking for recipes for winter preparations? Do you know how varied, tasty and easy to prepare dishes from ordinary zucchini are? An example of this is pickled zucchini for the winter. Young and overgrown, green, yellow and white-fruited - any will do. They can be safely combined with vegetables, spices, herbs, fruit juices and berries, prepared with or without vinegar. The abundance of options allows every housewife to find her own recipe and delight loved ones every year.

Young zucchini are ideal for pickling and pickling.

Pickled zucchini: subtleties of selection and preparation

When starting preparations, you need to remember a few rules:

1. For a snack, it is better to take young zucchini 10–15 cm long with tender and juicy pulp. If you have to use old vegetables, you need to peel them and remove the fibrous core with seeds.
2. Fruits that have lost a lot of moisture should not be pickled. Such zucchini will not be juicy and crispy.
3. All recipes require sterilized jars and lids.
4. The water for pickling should be clear, free of sediment and impurities, and of medium hardness.
5. All work should be carried out in glass or enamel containers. It is also necessary to stir and arrange vegetables using wooden spatulas and spoons.
6. It is recommended to seal marinades with tin lids with a varnished surface. This will protect them from corroding.

The aromatic preparations go perfectly with meat dishes, rice, potatoes and baked fish. The unexpressed taste of a garden vegetable allows you to experiment, coming up with different compositions with spices and herbs.

Advice. Crispy zucchini can be used to prepare other dishes. For example, add it instead of cucumbers to salads and soups, put it in pies, omelettes and casseroles, stew it with meat or include it in a vegetable stew. They will be tasty and appropriate everywhere.

The best recipes for pickled zucchini for the winter

Zucchini canned in vinegar is good because it retains maximum nutrients, stimulates appetite and improves gastric motility.

People with gastrointestinal diseases should not indulge too much in spicy snacks.

Quick pickled zucchini

How to preserve zucchini without any hassle? There is a simple recipe for instantly preparing vegetables. In just half an hour you get a delicious snack that can be perfectly stored at home.

Products:

• 1.5 kg greens;
• 8–9 cloves of garlic;
• 1 pod of hot pepper;
• 5 black peppercorns;
• 50 g fresh dill.

For 1 liter of filling you will need a glass of 9% vinegar, 50 g of salt, 2 buds of cloves, bay leaf, 400–700 g of sugar.

A quick recipe suitable for those who don’t have extra time.

Fresh zucchini is washed and cut into 1–1.5 cm slices. Spices and herbs are placed in liter jars, then filled tightly with zucchini. Sugar and salt are dissolved in boiling water, spices are added, vinegar is poured in and the jars with vegetables are immediately filled. Sterilize: liter - 11 minutes, three-liter - 15 minutes.

Advice. The taste of the finished dish largely depends on the composition of the filling. If desired, you can use only water, salt and vinegar. Lovers of variety can experiment with the amount of salt and sugar or change the set of spices.

Zucchini in Georgian marinade

The following recipe will delight you with a Georgian accent. The combination of oriental herbs and spices will give the dish a piquant taste and an unforgettable aroma of sun and mountains. If desired, you can add hot pepper to the appetizer by placing it at the bottom of the jar.

Ingredients:

• 2–3 zucchini;
• 4 cloves of garlic;
• a bunch of coriander and basil;
• 40 ml table vinegar;
• 25 g sugar;
• 5 g salt;
• allspice and suneli hops or a set of Georgian spices.

Young zucchini is cut into cubes or half rings and placed in a jar, layered with herbs and spices. Salt and sugar are poured on top, vinegar is added and boiling water is poured over. Sterilize for 12 minutes, screw on the lids and cool.

Oriental spices give greens a piquant spiciness and unusual taste

Fans of spicy and aromatic preparations may be interested in the amazing taste of Korean zucchini salad for the winter. Read about how to prepare it here.

Crispy pickled zucchini in jars

Stunning zucchini in jars, crispy and fragrant, will be a great addition to a family dinner with fried potatoes or a holiday table decoration.

Product set:

• 3 kg zucchini;
• any greens;
• Bay leaf;
• garlic;
• allspice.

For 2 liters of filling:

• 150 ml table vinegar;
• 130 g sugar;
• 100 g salt.

The greens are washed and cut into slices so that their length is just below the neck of the jar. Spices are placed at the bottom of each, vegetables are placed and a separately prepared marinade is poured over it. Sterilize for 12 minutes.

Finger-licking pickled zucchini for the winter

To make especially flavorful and crispy zucchini, follow the recipe below.

Product set:

• 3 kg of young zucchini;
• a bunch of dill and parsley;
• head of garlic;
• 150 ml table vinegar;
• 180 ml vegetable oil;
• 50 g salt;
• half a glass of sugar;
• 1 tbsp. l. mustard powder;
• spices to taste.

The zucchini is peeled, cored and cut into cubes or slices. The vegetables are placed in an enamel bowl and poured with marinade prepared from the remaining ingredients.

To ensure that the juicy pieces give juice and marinate well, the container is put in a cool place for 3 hours.

Tasty and aromatic - truly finger licking good

Then the marinated zucchini is placed in jars and sterilized. Store at room temperature.

In general, there are a lot of interesting options with zucchini in vinegar. The vegetable has such a neutral taste that it can easily be passed off as a completely different product, for example, by cooking zucchini like milk mushrooms - the recipe for the winter is given here.

Marinated zucchini without sterilization

How to pickle greens without further processing in boiling water? It turns out there is nothing complicated about it. By preparing vegetables without sterilization, you can significantly save time and make your life easier. Moreover, few people like to engage in such a procedure.

A set of ingredients for three 1 liter jars:

• 2.5 kg of zucchini;
• 6 cloves of garlic;
• 75 g each of salt and sugar;
• 120 ml table vinegar;
• 3 dill umbrellas;
• laurel leaf, cloves, aromatic pepper - to taste;
• parsley and celery.

Place half of the seasonings at the bottom of the jars, add zucchini cut into slices and cover with the rest of the herbs and spices. The vegetables are poured with hot water and covered with a lid.

After 5 minutes, the liquid is decanted, boiled and the procedure is repeated.

Zucchini can be preserved without sterilization

Before the last filling, add salt, vinegar and sugar to the jars. Hot marinated vegetables are sealed and turned upside down. Once cooled, put away for storage.

Salted zucchini for the winter

Pickling is a fairly common way to preserve zucchini. Fruits for recipes are selected of medium size, without mechanical damage, with a small core.

Attention. It is best to start pickling on the day of collection - this way the greens will lose less of the sugars necessary for the fermentation process.

To ensure that the finished vegetables remain strong and crispy, they are placed in containers along with greens containing many tannin compounds: horseradish, cherry or currant leaves.

The amount of salt is regulated by the storage method - if the zucchini is kept in a cool place, add 60 g of NaCl per 1 liter of liquid. Otherwise, at least 80 g of sodium chloride is required for the same amount of water.

Classic salted zucchini

Our grandmothers used this quick and simple method of preparing delicious greens. For salting, juicy zucchini with a diameter of 4–5 cm, with elastic pulp and a small core were selected.

In addition to them, the recipe included the following products (for 1 kg of zucchini):

• dill and parsley;
• a head of garlic;
• horseradish root and leaves;
• 80 g salt;
• hot pepper pod;
• liter of water.

Pickling zucchini is not much different from preparing cucumbers. Young zucchini are pre-soaked in cold water for at least 2 hours, then placed entirely in a pan or barrel, layered with herbs and spices. Separately prepare a brine from water and salt.

You need to soak the zucchini before canning.

The vegetables are poured with cooled liquid and covered with a clean cloth, placing pressure on top.

Before the start of lactic fermentation, the dishes are kept in a warm room for several days, monitoring the amount of water - the vegetables must be completely in it. Afterwards they are put away for storage.

Salted zucchini in jars

The recipe for pickling greens in jars is a constant success among housewives. A convenient and quick method allows you to enjoy crunchy, delicious vegetables all winter, supplementing your vitamin-poor diet with them.

When preparing zucchini in a small container, the folded fruits should be filled with excess brine. It is recommended to use a regular plate or a stone scalded with boiling water as oppression.

So, how to pickle zucchini in jars? For the recipe you will need:

• 1 kg greens;
• 50 g fresh dill, parsley or celery;
• 10 g horseradish root;
• 3 cloves of garlic.

Filling composition: liter of water, 60–80 g of salt.

Zucchini is cut into rings or elongated slices and placed tightly in jars, layered with herbs and spices. Then pour cooled brine and press with pressure or a saucer. Keep for several days in a warm place until fermentation begins.

Salted zucchini in jars is convenient to store

Ready-made canned food is kept in the refrigerator or other cool place, carefully sealed with plastic lids.

Advice. It is most convenient to salt zucchini in liter jars, although if you have a large amount of vegetables, it is better to take an enamel bucket or pan.

Salted zucchini in Moldavian style

This recipe involves the use of a large number of spices and herbs, so greens are not just salted, but turn into a complete dish. It is more convenient to cook such aromatic and crispy zucchini in jars.

Products:

• 2 kg zucchini;
• 100 g dill;
• head of garlic;
• hot pepper pod;
• 6–8 tarragon stalks;
• 4–5 currant leaves;
• 2 leaves of horseradish;
• cherry sprig;
• 50 g salt;
• ½ liter of water.

The greens are washed, cut and placed in jars, thickly layered with herbs and spices. Fill with pre-prepared brine and press down with a saucer. The aromatic mixture is kept in a warm room until fermentation is complete.

Then the seasonings can be removed, and the zucchini can be transferred to another bowl, filled with the same brine. It is better to store the delicacy in a cool room.

Salted zucchini in a bag

And finally, a recipe for the lazy. Of course, it is not suitable for winter storage, but you can use this cooking method at any time of the year, as long as you have greens on hand.

The exact set of ingredients is not important here - it is permissible to use any herbs and spices that you like or have on hand. The same goes for sugar and salt. The main thing is that it tastes good.

Lightly salted zucchini is prepared as follows:

1. Take two plastic bags and put one inside the other.
2. Medium-sized greens are washed and cut into small cubes or cubes, and placed in a bag.
3. Add a sprig or umbrella of dill, 1 laurel leaf, chopped garlic clove, 25 g of salt and sugar - as much as you like. You can add vegetable oil.
4. They deflate the air, crush the vegetables and tie the bags.
5. Shake well to mix the contents.
6. Put it in the refrigerator.

After 6 hours, the delicious snack is ready. You can eat it at dinner or put it on a holiday table - the dish will be desirable and appropriate everywhere.

The considered recipes for canned zucchini are distinguished by their variety and ease of preparation. Based on them, any housewife can create her own, new and original snack for the winter, please her family and surprise her friends.