Marinated zucchini

Zucchini in garlic sauce for the winter 3.6 17

I really like to roll zucchini into circles with different sauces and marinades. Once again, when choosing a recipe, I found zucchini in garlic sauce and decided to try it. Look what I came up with! . further

Instant pickled zucchini 4.4 6

This appetizer is prepared simply and quickly, and is eaten in one go! Spicy, fragrant, crispy, and with black bread. Eh! Be sure to try! In the meantime, I’ll share a secret. . further

Lightly salted zucchini “Crispy” 4.3 4

During the summer season, you need to eat a lot of raw vegetables and fruits. Do you understand how healthy raw zucchini is? How tasty and crispy are they? Every housewife will need my recipe, look! . further

Frisky pickled zucchini 4.8 4

Pickled zucchini is no less tasty than cucumbers. The recipe is simple and can be prepared using a vegetable peeler or a very sharp knife. For pickling, use apple, wine or rice vinegar. . further

Spicy zucchini appetizer 4.9 3

I instantly fell in love with this recipe; raw zucchini has a very unique taste. What if you add chili pepper and garlic? The result will be a very fragrant and spicy snack for the festive table! Forward! . further

Quickly made pickled zucchini 4.5 2

Now I would like to offer you a simple and quick recipe on how to prepare quick-made pickled zucchini. They will be ready in 2 hours. Agree, this is a very comforting snack! . further

Pickled zucchini for the winter 3.4 2

How wonderful it is to open sealed containers with all sorts of goodies in winter. And then there is no need to invent any appetizers for the main courses. I offer one of my favorite recipes for pickled zucchini. . further

Pickled zucchini 4.6

A simple and delicious way to make zucchini. Not only are fried zucchini very tasty, but also raw! In the summer, I like to prepare such appetizer salads from raw vegetables, for example, zucchini. . further

Spring salad with wild garlic and pickled zucchini

Recipe for making a salad with pickled zucchini and wild garlic. Unique, cheap, spicy, special and necessary salad. . further

Zucchini pieces for the winter 3.6

The usual recipe for sliced zucchini for the winter will help you create the most delicious appetizer for all occasions. I recommend recording it and sharing it with your family and friends! . further

Zucchini with carrots for the winter 2.6

When the harvesting season is in full swing, I want to find the maximum of exciting and easy options. Take note: this is a fairly simple option for preparing zucchini and carrots for the winter in a marinade. . further

Marinated zucchini with carrots 2.4

I am sharing an unusual and ordinary recipe for pickled zucchini with carrots. It turns out to be an unusual and very tasty salad. It goes perfectly with any side dish and complements meat dishes. I recommend! . further

Marinated zucchini with mustard for the winter 1.0

Pickled winter squash with mustard is a unique and special appetizer that everyone will love. The zucchini comes out quite special, crispy and fragrant. Be sure to try! . further

Sweet zucchini for the winter 3.5

An unusual preparation of zucchini will be able to amuse you in the winter. The zucchini remains crispy, and the marinade comes out sweet and spicy. . further

Zucchini marinated with honey 5.0

You can make wonderful snacks from vegetables, for example, zucchini marinated with honey - tasty and special! I'm sharing the recipe! . further

Pickled zucchini for the winter “You'll lick your fingers” 3.0

Pickled zucchini for the winter “Finger lickin’ good” is a simple and tasty appetizer that will appeal to all pickle lovers. You can serve zucchini with any porridge, meat, poultry and fish. . further

Pickled zucchini “Bloody Mary” 5.0

Zucchini according to this recipe turns out to be very tasty and colorful in appearance. I roll them up for the winter any year. I advise you to definitely create them for you. I'm sure you and your family will literally love them! . further

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Pickled zucchini tastes just as good as pickled tomatoes, cucumbers and mushrooms. During production, they are most often not subjected to heat treatment, and various additives (spices, salt, oil, vegetables, herbs, garlic, pepper) change their taste beyond recognition; when crushed, they can simply be confused with other externally similar vegetables. The shape of their cutting can also vary, depending on the preferences of the cook: they are cut into slices, cubes, plates, strips, circles, and for small sizes they are marinated completely. The pulp promotes the absorption of proteins and the restoration of glycogen, a natural source of energy. This plant belongs to the pumpkin family. It can also be consumed raw, for example, by making frisky pickled zucchini in 20 minutes. In raw and pickled form, they have an increased fiber content, which is beneficial for the intestinal tract and metabolic processes. And thanks to the pectin it contains, the vegetable provokes the elimination of harmful cholesterol (Insoluble in water, soluble in fats and organic solvents.) . The most pleasant to the taste, easily digestible, tender and rich in nutrients are young fruits. In general, the highest content of vitamins and microelements is preserved when the product is prepared for the winter without long-term heat treatment. With a suitable recipe, proper aging and careful serving, the appetizer turns out wonderful - you'll lick your fingers!

Pickled zucchini

In this section, our creators share the most popular pickled zucchini recipes with step-by-step photos and instructions. We will tell you and show you how to pickle zucchini for the winter!

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Recipes for pickled zucchini for the winter, 19 pcs. in the collection

Ingredients

Sunflower oil – 150 g

Table vinegar – 200 g

Parsley – 1 bunch

Ground black pepper – 1 tbsp.

Garlic – 2 heads

Ingredients

Zucchini or zucchini – 2 pieces/600 g

Olive oil – 0.5 cup

Lemon juice or fruit vinegar – up to 50 ml

Garlic – 2-3 cloves

Chili pepper - to taste

Fragrant herbs - to taste

Ingredients

Garlic – 4 cloves

Bell pepper – 1 pc.

Horseradish leaves – 1 pc.

Cherry leaves – 2 pcs.

Dark peppercorns – 10 pcs.

For one liter jar of zucchini:

Vinegar (9%) – 1 tbsp. l.

Ingredients

Garlic – 2-3 cloves

Vegetable oil – 3 tbsp.

Ground dark pepper – 2-3 pinches

Ingredients

White cabbage – 200-250 g

Tomatoes – 5-6 pcs.

Bell pepper – 4-5 pcs.

Garlic – 1-2 cloves

Dill umbrella – 1 pc.

Sugar – 0.5 cups

Table vinegar – 100 ml

Bay leaf – 2 pcs.

Allspice – 3-4 pcs.

Ingredients

Onions – 2 pcs.

Sweet pepper – 2-3 pcs.

Squash – 2 pcs.

Cherry tomatoes – 0.5 kg

Garlic – 1 head

Filling (per 1 liter)

Bay leaf – 8 pcs.

Allspice – 12 pcs.

Large salt - 1 tbsp.

Vinegar essence – 1 tsp.

Refined oil – 2 tbsp.

Black peppercorns – 8 pcs.

Ingredients

Hot pepper - to taste

Garlic – 2 cloves

Parsley – 4 sprigs

Horseradish leaf – 10 g

Cherry leaves – 2-4 pcs.

Currant leaves – 6 pcs.

Dill with an umbrella – 1 pc.

Peppercorns – 6 pcs.

Ingredients

Young zucchini – 900 g

Bay leaf – 3-4 pcs.

Flavored peppercorns – 3 pcs.

Garlic – 6 cloves

Ingredients

Tomatoes – 1.5 kg

Garlic – 5 cloves

Vegetable oil – 100 ml

Vinegar 9% – 75 ml

Chili pepper – 0.5 pcs.

Ingredients

Vegetable oil – 1/3 cup

Vinegar 9% – 1/3 cup

Garlic – 2 cloves

Peppercorns, bay leaf - to taste

Ingredients

Hot reddish pepper – 1 pc.

Horseradish leaf – 1 pc.

Raspberry leaves – 2 pcs.

Dill trunks – 4 pcs.

Garlic – 8 cloves

Sugar – 1 tbsp. with a slide

Peppercorns – 10 pcs.

Bay leaf – 4-5 pcs.

Mustard seeds – 2 tsp.

Water - how much will go into the jar?

Ingredients

Garlic – 1-2 cloves

Salt – 1 tbsp. no slide

Bay leaf, allspice, cloves, dark peppercorns, grain mustard - to taste

Ingredients

Squash – 600 g

Small tomatoes – 700 g

Garlic – 4 cloves

Onion – 50 g

Bay leaf – 4 pcs.

Peppercorns – 20 pcs.

Ingredients

Greens – 1 bunch

Chili ketchup – 5 tbsp.

Water – 3 glasses

Bay leaf – 4 pcs.

Dark peppercorns – 8 pcs.

Garlic – 1 head

Ingredients

Allspice – 3-5 pcs.

Garlic – 2-3 cloves

Hot pepper, cherry leaves, horseradish leaves, dill in umbrellas - to taste

Ingredients

Ketchup – 1 glass

Sugar – 0.5 cups

Bay leaf - half a small leaf in each jar

Peppercorns - 2-3 peas in each jar

Zucchini - as much as you can get

Ingredients

Tomatoes – 200 g

Sweet bell pepper – 1 pc.

Onions – 2 pcs.

Garlic – 3 cloves

Vegetable oil – 50 ml

Table vinegar 9% – 35 ml

Ground pepper – 0.5 tsp.

Ingredients

Bell pepper – 250 g

Onions – 1 pc.

Hot pepper – 1-2 pods

Garlic – 3-5 cloves

Apple vinegar – 20 ml

Vegetable oil – 20 ml

Tomato paste – 1 tbsp.

Ground paprika – 0.5 tsp.

Ingredients

Onions – 6 pcs.

Bell pepper – 1 pc.

Refined vegetable oil – 30 ml

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Marinated zucchini for the winter: cubes, circles, slices

Zucchini pickled for the winter can be prepared in various ways, for example, into rolls, to amaze your guests. Almost all housewives also make winter salads with zucchini.

Now let’s look at additional methods of canning in jars; let’s create perfectly chopped fruits, so that the enthusiasm to try them comes at first glance.

We try to close the jars tightly with lids and, of course, inspect them for tightness. Only under conditions of full density can vegetables be preserved for a long time.

Pickled zucchini slices in 1 liter jars without sterilization

Learn how to make cucumber-flavored zucchini slices.

Young zucchini – 5 kg
Hot capsicum
Vinegar 9% - 2 tbsp. spoons per 1 liter jar
Spices: dill umbrellas, garlic cloves, bay leaf, dark peppercorns, aromatic peppercorns
Marinade: for 1 liter of water we use 1 tbsp. a spoonful of salt and 1.5 tbsp. spoons of sugar

Manufacturing method

1. So let's get started. We take clean jars and put them in each: an umbrella of dill, 2-3 umbrellas of garlic, a piece of hot capsicum, 1 bay leaf, 2 aromatic peppers, 8 dark peppercorns.

2. Cut the zucchini fruits a little more than a centimeter wide and place them in jars as tightly as possible.

3. A total of 8 liter jars came out. Place another sprig of dill on top of the circles in each jar. I love pickled zucchini with the scent of dill.

4. Dip an iron teaspoon into each jar and pour boiling water. Close the lids and leave for 15 minutes.

5. After this, drain the water from the jars and make it frozen in its size. We got 2.7 liters. Add up to 3 liters so that you can comfortably count salt. sugar, vinegar.

6. Place the drained water in a saucepan on fire and add 3 tbsp. spoons of salt and 4.5 tbsp. spoons of sugar. Stir and bring to a boil.

7. Next, take a jar with chopped circles, pour 2 tbsp. tablespoons of vinegar and pour in the bubbling marinade. Immediately roll up the lids of the jars using a key.

8. Then we turn all the jars upside down, check for tightness and wrap until cool.

Successful and enjoyable preparations!

Video on how to prepare marinated zucchini “like milk mushrooms”

Be sure to prepare such a preparation, which in the winter goes to hell like a savory snack.

For this recipe, you can use fruits of any ripeness. Maybe you are looking for this particular recipe.

The most delicious canned zucchini slices “Crispy”

Crispy and fragrant slices cooked with garlic and herbs are delicious to eat with potatoes. An excellent snack at the dinner table.

Tender young zucchini – 2.5 kg
Garlic - 1 clove in a 1 liter jar
Allspice 4 - peas per 1 liter jar
Spices: dill, parsley, horseradish leaves, dark currant leaves
Marinade: water 2 liters, vinegar 9% - 140 ml, sugar - 125 g, salt - 100 g

Procedure

1. We cut the fruits to the length of the container in order to place the slices vertically later.

2. Cut the measured fruit along the length of the container into slices.

3. There is no need to sterilize the jars, just wash them with soda. We will sterilize the pickled zucchini in a saucepan with water.

4. At the bottom of each jar we put: garlic, bay leaf, aromatic peas, horseradish leaves, parsley, dill, dark currant leaves. Then we place the fruit sticks in the jars vertically, but not very tightly.

5. Prepare the marinade. Pour water into a saucepan, add salt and sugar, stir and when it boils add vinegar. Immediately pour the marinade into jars. First pour half of the jar and then pour it to the very top. We do this so that the glass does not crack.

5. Cover the bottom of the pan with a cloth, place the jars covered with lids. Pickled zucchini is sterilized to remove air bubbles and eliminate germs.

We just pour hot water, no need to pour boiling water. The hot water in the pan must reach the height of the jar to the hanger.

6. From the moment of boiling, sterilize liter containers for 10 minutes.

7. One by one, we take out the jars, roll up the lids with a key and turn them upside down. Ready.

Zucchini for the winter with citric acid - a unique recipe

Find out how to cook marinated zucchini for the winter without vinegar with chili ketchup.

Action strategy

1. Cut the zucchini into half rings. To create a beautiful appearance of the laid fruits, we cut out their shapes.

2. As a result of the idea, carved yellow leaves came out.

3. Additionally, greenish leaves came out of the greenish zucchini.

4. We do not use vinegar in the marinade and replace it with citric acid.

5. And add chili ketchup to the marinade.

6. Place in jars: 5 dark peppercorns, chopped 2 cloves of garlic, half-circles of zucchini, and place the cut out leaves against the walls of the container.

7. Make marinade for 3 0.75 l jars. Pour 1 liter of water into the pan, bring to a boil, add 3 tbsp. heaped spoons of sugar and 1 tbsp. a level spoonful of salt, add 1 teaspoon of citric acid and squeeze out the entire packet of ketchup.

Stir, bring to a boil, let it boil for 1 minute. The marinade is ready.

8. Pour the marinade into containers and set to sterilize for 5 minutes, no more, otherwise the pieces will be soft.

9. Take out the containers and immediately screw on the lids. Marinated zucchini is ready for the winter.

Zucchini marinated for the winter like mushrooms - video recipe

Check out this simple and delicious recipe for preparing your favorite zucchini.

You have learned the best recipes for preparing zucchini for the winter, cut beautifully and aesthetically.

TOP 20 usual recipes for making pickled zucchini for the winter

Pickled fresh zucchini is an extraordinary dish not only for the daily table, but also for special occasions. Excellent for boiled potatoes, cereals and meat. But for the canning to be truly tasty, for the zucchini to not fall apart and remain dense and tight, you need to follow the recipe correctly.

1 How to select and prepare vegetables
2 Recipes for the best pickled zucchini for the winter
- 2.1 Traditional recipe
- 2.2 Frisky method of making with chili ketchup
- 2.3 Option for pickled vegetables with seasoning for Korean carrots
- 2.4 Add zucchini and tomato paste
- 2.5 Russian recipe for spicy zucchini
- 2.6 Honey marinated zucchini with garlic
- 2.7 Zucchini together with tomatoes and squash
- 2.8 Recipe with carrots
- 2.9 Marinate crispy zucchini
- 2.10 Finger-licking recipe for the winter in 3-liter jars
- 2.11 Marinated zucchini like mushrooms
- 2.12 Marinated zucchini slices
- 2.13 In jars with citric acid
- 2.14 Bulgarian style for the winter
- 2.15 With mustard
- 2.16 With garlic and parsley
- 2.17 In Korean
- 2.18 Quickly made marinated zucchini without seaming
- 2.19 Without sterilization
- 2.20 Recipe for skinless zucchini
3 Rules and duration of storage of blanks

How to select and prepare vegetables

The zucchini that is best suited for canning is young, not soft and quite flexible. There are no traces of decay or yellowish spots on it.

Old zucchini, although almost everyone prefers to use it specifically for canning, can begin to taste bitter. In addition, they have much larger seeds, which does not improve the taste of the dish. Therefore, it is better to take medium-ripe, young products.

Preparation begins with a thorough wash. Then the vegetables are immersed in a basin filled with water for 36 hours. Then they carefully wash again and rinse with warm water.

It is imperative to dry the zucchini, because getting dirty, unboiled water into the cans can cause the jars to swell.

Recipes for the best pickled zucchini for the winter

Use the recipe to your own taste.

Traditional recipe

Even a novice housewife can create the most basic recipe for pickled zucchini. Ingredients required:

1.5 kg zucchini;
dill umbrellas;
young garlic and peppercorns;
2 tbsp. l. salt, sugar and vinegar (9%).

First, the jars are sterilized (three-liter jars are suitable for this option). Horseradish leaves, herbs, and garlic are placed underneath them. Zucchini is cut into two centimeter slices.

Boiling water should be poured over the vegetables. Wait 15 minutes until the water becomes fragrant. After this, pour the water into an iron or enamel container, boil and add sugar, salt and vinegar. Afterwards, boil briefly and pour brine over the zucchini again. Close when hot. Place on a blanket, wrap on top.

Frisky method of making with chili ketchup

The hottest and most special zucchini is made with chili ketchup, which is why the recipe is so popular among housewives. Useful:

1.5 kg of zucchini;
2 pieces of carrots;
10 medium cloves of garlic;
2 tbsp. l. Sahara;
1 tbsp. l. salt;
75 g sunflower oil;
50 grams of ten percent vinegar;
chili ketchup - 300 gr.

Vegetables are cut randomly, carrots are grated. It is stewed like an ordinary sauté; the sauce is added 5 minutes before the end of cooking. If you want to make the appetizer even spicier, add finely chopped chili peppers. At the end, the freshest garlic is added through a press.

The mixture is placed in a prepared two-liter or three-liter container (previously put in the oven at 180 degrees). There is no need to put it on fire to sterilize it.

Variation of pickled vegetables with seasoning for Korean carrots

The recipe is essentially ordinary and in almost everything resembles the previous version. You need to take:

1.5 kg of zucchini;
1.5 kg carrots;
other ingredients are standard.