Have time to cook marinated zucchini for the winter and not only for the most delicious recipes

Hostesses are actively turning winter blanks, looking for new options how to combine vegetables. Zucchini - one of the leaders among all garden crops, because in the recipes of conservation for the winter they are used very often. In general, these vegetables give us a lot - the return is wonderful, health benefits are also there, the taste after the treatment is quite pleasant. What else is needed? Only more good recipes in the cookbook, and today you can find them directly in this article. We suggest you cook marinated marrows - crispy, tasty, that you lick your fingers.

It's interesting! Vegetables that have become an inspiration for cooking today can be prepared in different ways. But the most interesting is that not only can the zucchini be eaten, but also their flowers. In Greece, for example, they bake them with cheese and rice, using also spicy herbs. There are peoples that fry flowers, make refills for soup, pies and salads.

We offer our selection of receptors for marinated zucchini.

"Traditional"

This recipe is very simple components, but the taste is finally pleasant, canned vegetables like everything.

We will need

• zucchini - take young 20-25 cm long - 8 kg;
• laurel leaves - 10 pieces;
• black pepper - we need peas - 50 pieces;
• greens - tasty with parsley - bunch;
• salt and granulated sugar - 300 grams of each component;
• water - 2 liters;
• vinegar - concentration of 6% - ½ liter.

Picking zucchini

Prepare first cans, in this recipe, the sterilization step is necessary. If you do not like or are afraid of it, since for the first time you make winter twists, then for you too there will be a variant of blanks, but a little later. Banks need a volume of one liter - 10 pieces, they are well washed, then put sterilized over boiling water. You can use an oven or a microwave. You also need to hold the lids in boiling water, then cover the jars.

Tip! Mistresses use different methods to maximally clean the banks. So, often during washing use soda, as did our grandmothers.

Now we proceed to the zucchini themselves - they are well washed with soap and the skin can not be cut off, since we take young vegetables. To zucchini well salted, while it was crispy, it is better to take fruit in diameter no more than five centimeters. After washing, drained vegetables, cut into rings, about 1 cm thick, stems thrown out. Now you need to place the zucchini rings in boiling water and simmer on low heat for about five minutes. Next, immediately shift them into cold water.

We put our rings in cans, do it as tight as possible, but do not press hard. Here we put pepper peas, bay leaf and on a branch of green, distributing equally on all banks. It's time for marinade - pour two liters of water, ripen salt and sugar in equal parts, bring to a boil, wait five minutes and turn off the brine, pour vinegar. Immediately pour our ten cans with zucchini rings.

Now you need to re-use the boiling water for pasteurization. In a large saucepan pour the water, wait for the boil and languish cans a little less than half an hour. After that, immediately tighten, and by tradition the banks need to be turned upside down, covered with a warm towel. Our marinated zucchini for winter store in a dark and cool room.

Tip! To ensure that your zucchini snacks are tasty, vegetables should be collected from the beds every 3-4 days. So, they do not overgrow, the fruits are conveniently placed in cans, they turn out to be crispy, the skin is gentle at the same time.

"Assorted"

This recipe is a joy for all housewives, because the blanks are very bright due to different vegetables, and the taste of the snack is excellent.

We will need

• zucchini - again young - 12-14 pieces;
• water - 5 liters;
• dill - we will need umbrellas - 3 pieces per jar;
• salt - 6 table spoons;
• granulated sugar - 8 table spoons;
• garlic cloves - 4 pieces per jar;
• vinegar - concentration of 9% - ½ liter;
• tomatoes - 4 pieces;
• peas of pepper - 4 pieces per jar;
• carrots - 2 pieces;
• spices - if desired, but it is possible without them.

Picking zucchini

We start again with cans, which must be thoroughly washed and sterilized. Vegetables are also all well washed, then removed from zucchini, carrot skin, we clean garlic cloves. Now you need to cut everything, except garlic, into rings up to 1 cm thick. In the banks after sterilization distribute peas, dill umbrellas, vegetables in any order layers, until they fill the entire volume to the edge. Garlic can be put in a whole form or chopped or also cut into "rings".

Boil brine from water, salt, sugar and bite, after boiling for five minutes and immediately pour into cans to the edge, cover with sterile lids. So, the banks stand until the water boils in a large saucepan, now our preforms are pasteurized for 10 minutes. When the process is finished, we immediately tighten the covers.

Note! Often banks burst during pasteurization, which is very insulting and unsafe, you can not even use vegetables. To prevent this from happening, put a dense natural cloth on the bottom of the pot.

"Spicy"

For those who like hot snacks, we offer to prepare such pickled marrows.

We will need

• young squash - 8 kg;
• dill, parsley, green mass of celery and mint - a large bundle of each component;
• garlic - 4 large heads;
• pepper - we need bitter varieties - one small piece per jar;
• horseradish - will require green leaves - 3 pieces;
• water - 2 liters;
• vinegar 6% - ½ liter;
• salt - 300 grams;
• sugar - at will in marinade, but the snack can be without it.

Picking zucchini

For this dish for the winter we need ten cans, which need to be washed and sterilized. Covers should also be sterile. Kabaki mine, we remove the skin and stalk. Next, cut into rings or the way you like, because it's your snack and your kitchen. Boil an arbitrary volume of water and put the zucchini into it for five minutes, then cool. All the greens need to be rinsed, removed roots, bad twigs, insects, then spread out on a clean towel and dry.

Garlic must be cleaned and finely chopped with a knife, also shredded dill. Mix it all with zucchini, which you took out of boiling water and drained the remnants of water from the vegetables with a glass stopper. Horseradish leaves cut into strips. All the greenery chop, you can not very finely. Take now its part and put it as a backing on the bottom of the cans, also distribute and horseradish. Now lay a layer of zucchini almost to the edge, in the middle we put a small pepper pod, we cover again with chopped herbs. All must be tightly packed.

We put to cook a marinade - in boiling water rash salt, sugar, if you decide to put it. After boiling, brine weak for 5-7 minutes, turn off, cool slightly and pour our vinegar. Fill vegetables with greens in jars, cover with sterile lids. Next, make pasteurization of cans in boiling water, so that it covers them on so-called hangers. We are waiting for 10 minutes, roll up, turn over and wrap.

"Fragrant"

Do you know how to pickle marrows to make them even more fragrant and tasty? It's very simple - you need to use currant and cherry leaves, which are often put in time for marinating cucumbers.

We will need

• zucchini - 1.8 kg;
• dill umbrellas - in each jar, and there will be three per liter;
• salt - three table spoons;
• vinegar 9% - 150 ml;
• sheets - we need currants and cherry - 2 pieces each in all the jars;
• garlic cloves - 3 in each jar;
• granulated sugar - 6 tablespoons;
• peas of pepper - 5 pieces each;
• parsley - 4 branches each;
• spices - if desired.

Picking zucchini

In this recipe we will again take the cans sterile, but let's tell you how you can use to sterilize the oven. The process is very simple and safer than working with steam. So, take our three liter jars, carefully washing with soap or soda, then merge the rest of the water and put it on the oven grill, so that the bottom looks up. Next, we light the fire, wait, when the temperature reaches 150 degrees, and we tumble 15 minutes. Then remove it in a mitten, but it must be strictly dry, otherwise you will burn your hands.

Important! Banks before you start to wash, you need very good inspection, so that there are no cracks and chips on the neck. If during the sinking you hear that the key is chipping and cutting the neck, then it is better to abandon this jar, there may be splinters in it.

Squash, put it in cold water for two hours. Remove the skin and stems, my leaves and parsley. Garlic is cleaned and cut into several pieces, but not finely. Next, cut the zucchini rings, and at the bottom of the pots distribute greens, umbrellas of dill, peppercorns, but divide the volume of parsley into two parts to close the vegetables at the end. Also distribute and leaves of cherry, currant and garlic. Lay the rings of zucchini, cover everything with herbs, which you can chop or put in whole branches.

We will not do the brine, but pour salt and sugar in our cans and pour 50 ml of vinegar. Fill all with boiling water, cover with lids and pasteurize the above principle on the fabric for 15 minutes. Next, roll up, turn over and cover with a towel, so that the banks cool down evenly. Well, we continue to describe the recipes for marinating zucchini.

"For five minutes"

Something we all tell you about winter twists, but sometimes you do not want to wait, and guests should be pleased in the evening. And we have an excellent recipe for marinating squash without any cans. Snack can immediately be served on the table or let it stand for 2-3 hours.

We will need

• zucchini - necessarily young and small - ½ kg;
• garlic cloves - 3 pieces;
• granulated sugar - tea spoon, can be replaced with honey;
• vegetable oil - olive or sunflower - spoon;
• vinegar 9% - tea spoon;
• black pepper and other spices - to taste;
• salt - to taste.

Picking zucchini

Of course, you need to start with vegetables that are better to hold an hour in cold water, then remove the stem and skin. These marinated zucchini can be called an instant food. Time you spend very little, but it turns out unusually and delicious. Vegetables should be shredded with vegetable cleaning, so that you get thin, twisted plates. In the cup, separately mix the marinade - oil, vinegar, squeeze the garlic through the garlick, shred the greens, seasoning everything with pepper and salt to taste. Pour pouring on zucchini and very well interfere, let us stand for 1-2 hours, if there is time.

"Spicy"

We told different recipes, they are all delicious and suitable even for gourmets. But we promised to describe the preparation of snacks, when you can avoid the sterilization stage. If everything is done correctly, then your dish will also be very well kept. The recipe for marinated zucchini for winter without sterilization is very convenient for young inexperienced housewives, for moms, whose children are always near and can not be burned.

We will need

• courgettes - 2 kg;
• granulated sugar and salt - 4 table spoons of each product;
• greens - dill and parsley - along a beam of each;
• garlic - two heads;
• water - 1.6-1.7 liters;
• ground pepper red and black, coriander - on a spoonful of tea each spice or at will;
• vinegar 9% - 100 ml;
• sunflower oil - glass;
• laurel leaf - 6 pieces;
• carnations - 8-10 pieces.

Picking zucchini

Make this appetizer very simple. Banks need to be washed very well. To do this, we use 75% household soap and soda in turn. After thoroughly rinsed with hot water, scald the lids. Vegetables are peeled off the skins and seeds, cut into rings. Greenery is cut with a knife, garlic cloves are divided into 2-3 parts. We put it on the bottom, we fill it with zucchini rings.

For marinade pour water into the pan, ripen sugar and salt, put all the spices. Bring to a boil, pour in the vegetable oil and wait again for the brine to boil. Now pour a bite and immediately pour our cans, curl it and put it upside down under a warm towel to cool down.

"Light"

Let's finish our selection with a quick recipe of marinated zucchini, which you can immediately submit to the table. Very tasty summer option.

We will need

• vegetables - ½ kg;
• cheese - 80 grams, you can take the Adyghe;
• garlic - we need a powder - 3 table spoons or 3-4 cloves fresh;
• apple cider vinegar - 100 ml;
• greens - a large bunch;
• salt and spices - to taste;
• olive oil - 140 grams.

Picking zucchini

Pour into the cup of vinegar, a rash of spices and salt, we stir, here we add shredded shallow greens. We fill the oil. Zucchini should either be cut, or use a cleaning for vegetables, as described earlier. Diced cheese or rubbed on a grater, pour all the dressing and give a little stand in the fridge.

Tip! All the spices you can put to your taste, and decorate the prepared dish with mint leaves and a slice of lemon.

These recipes can help you. Many of them are very simple and you will need a minimum of cooking time. Eating correctly is easy and enjoyable to you appetite.