Zucchini canned without vinegar recipe

Zucchini canned without vinegar recipe

Ingredients

Step-by-step recipe for making Zucchini, canned without vinegar with photo

And we will create the following:

Send the jars to be sterilized.

Wash the zucchini, trim the ends, cut into rings.

Place the vegetables in hot jars, cover them with bubbling water for a few minutes, and then drain the liquid.

Place horseradish, dill, peppercorns, garlic, bay leaf into all containers.

Video recipe Zucchini, canned without vinegar

Zucchini, pepper and garlic appetizer

You can also pamper your household with an indescribably delicious appetizer of zucchini, garlic and pepper!

So, in order to prepare a delicacy according to this recipe, you will need:

Ingredients:
zucchini-3 kg;
sweet pepper - 8 pcs.;
garlic - 7 teeth;
refined sunflower oil - 0.5 tbsp.;
tomato paste-200 g;
salt - 2 tbsp;
sugar-1 tbsp;
acetic acid 70% -1 tbsp;
dark ground pepper - 1 tsp.

And we will create the following:

Rinse the zucchini, peel the skin, cut lengthwise into two halves, remove the seeds. Cut the pulp into medium pieces.

Remove the seeds from the sweet pepper, cut into four parts, and cut each into four more parts.

Place the zucchini and pepper in a saucepan, add sunflower oil, and simmer the contents for 20 minutes.

Pour salt, sugar into the vegetables, pour in acetic acid, add tomato. Simmer the mixture for 40 minutes.

Peel the garlic and chop. 5 minutes before the end of cooking, add garlic and pepper the food.

Pickled zucchini without vinegar - a quick and easy recipe

How healthy and tasty it is to open a jar of prepared zucchini in the winter. Pickled zucchini is an excellent addition to a side dish of mashed potatoes and fried potatoes. The recipe for which can be found here.

Pickled zucchini without vinegar

Before you pickle zucchini, you need to prepare some ingredients. By the way, it is important to remember that the salt used to prepare a dish must be iodized. It is not allowed to take and consume extra salt. It is also better to take young zucchini for salting. The result will be a very tasty, necessary ambassador. Opening a jar of pickled zucchini, you will enjoy the taste of this dish.

What products are suitable for marinade?

• We need 2 tablespoons of granulated sugar and the same amount of salt for 1.5 liters of water.
• Next you will need to prepare the dill; it would be better to use umbrellas.
• A little peppercorns.
• 3 cloves of garlic per jar.
• Don't forget to add citric acid. For one and a half liters you need to add one teaspoon.

Recipe for making pickled zucchini

1. First you need to sterilize the containers, in other words, jars. To do this, you need to put a little dill on the bottom, throw in a few peppercorns, chopped garlic, and then put the zucchini, which we cut into slices earlier.
2. After this, pour boiling water into the jar. The zucchini should sit in the water for 15-20 minutes.
3. Afterwards you need to drain the water into a small saucepan. Water is our brine. Heat the water in the pan, wait until it boils.
4. Add salt and sugar to boiling water. At the end of the boil, remove the foam. After this, add marinade or otherwise brine to our zucchini.
5. In addition, we put citric acid in a jar and start ordering. It is necessary to ensure that the lemon is completely dissolved. To do this, it is better to take the jar in your hands and twist it a little.
6. Place the hot jar on a towel and cover the top with another towel. After this, we transfer the container to a cold room, basement. Our pickled zucchini is ready. Now we just have to wait until winter to open a jar and enjoy this great dish.

Some tips

It is very important to pay attention to making the brine. Don't forget about the number of liters. water. This is very important. The most important thing is that the proportions are correct. Depending on the size of the jar, add citric acid. In this case, you need to be as prudent and attentive as possible so as not to make a mistake. It is also recommended to use these lids for preservation.

As a result, if all the rules are followed, you will get a tasty, healthy dish that can be served at the festive table. We enjoy delicious pickled zucchini at any time. Bon appetit.

Zucchini appetizer for the winter (without vinegar and lemon)

• How to cook
• Video
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Ingredients

• zucchini – 3 kg. (in purified form)
• tomatoes – 1.5 kg.
• onion – 300 gr. (2 pcs. )
• carrots – 200 gr. (2 pcs. )
• bell pepper – 200 gr. (2 pcs. )
• bitter capsicum – 1 – 2 pcs.
• garlic – 1 head
• dill, parsley – 1 bunch
• spices for barbecue – 30 gr. (1 package)
• vegetable oil 100 gr.
• salt – 60 gr. (2 tbsp)
• sugar – 60 gr. (3 tbsp)
• aspirin – 2 pills (optional, if you are afraid that it will “explode”)
• yield – 6 cans of 0.7 l each.

Step-by-step manufacturing recipe

My zucchini is already overripe, so I peel it off and remove the seeds.

By the way, I gave the weight of zucchini in the recipe already peeled.

Fry finely chopped onions and carrots, grated on a large grater, in a small amount of vegetable oil.

I will fry the vegetables in such a large frying pan (it’s called a tan), and in it I will create a zucchini appetizer later.

While the onions and carrots are frying, I prepare the tomato.

We grind well-washed tomatoes in a blender, but you can also grind them in a meat grinder.

Together with the tomatoes, we also blend bell and bitter peppers in a blender.

When the onions and carrots are fried until golden brown, pour the tomato and pepper over them.

It is necessary for the tomato to boil for about 15 minutes from the moment it boils.

Well, in the meantime, let’s take care of the zucchini.

For this recipe, I cut the zucchini into large cubes. You can also cut it into strips, the shape is not important here.

Now put the chopped zucchini into the tomato. It may immediately seem that there is not enough tomato, but this is not so. The zucchini will release its own juice, and there will be more than enough water.

While the zucchini and tomato are boiling, grate the garlic on a small grater and finely chop the greens.

When the zucchini is completely covered with liquid, cover them with a lid and let them boil for almost 5 minutes.

It's time to season our appetizer with spices. Add salt and sugar to the vegetable.

I usually do this to taste, but I will indicate the exact amount in the recipe. In addition, I don’t add vinegar or citric acid; in my opinion, tomatoes have enough acid.

Now we put herbs and spices for barbecue into the vegetable dish.

Mix everything well.

I specially selected the spices for the barbecue so that I liked their composition.

You can currently see the composition of these spices on the display.

Although zucchini is not capricious when twisted, to be on the safe side, you can add 2 aspirin pills to this vegetable, which will act as a preservative here.

We put the hot, bubbling vegetables into unstained jars, roll them up and put them in a warm space to cool gradually.

I don’t sterilize jars separately, because the sterilization process will occur while cooling slowly.

Well, this is what we got from zucchini with a very interesting taste.

Video recipe

Zucchini for the winter without vinegar in a jar

Simple and delicious! An ideal addition to potatoes and meat. Winter zucchini without vinegar in a jar is a good snack for all times! Add hot pepper if desired and a little garlic to taste, you will get it even more special and fragrant.

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Ingredients and how to cook

ingredients for 30 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 10 minutes

Step-by-step production

Step 1:

How to pickle zucchini without vinegar in a jar? To do this, prepare all the necessary products. Rinse zucchini, tomatoes and bell peppers thoroughly in cool water.

Step 2:

Cut the tomatoes in half and remove the places where the stem was attached.

Step 3:

Chop the tomatoes. You can create this using 3 methods: mince it, grate it on a large grater, or use a blender. Pour the processed tomatoes into a large cup or saucepan.

Step 4:

Place over high heat, after boiling, reduce the stove to moderate and stirring the mixture from time to time, cook for 15 minutes. I partially removed the foam that formed at the moment of boiling with a large spoon.

Step 5:

At this time, prepare the zucchini. If you have ripe fruits, peel them and remove the seeds. I used young zucchini for preparation, but I still removed the skin; without it, the finished dish turned out to be the most tender and beautiful in my opinion.

Step 6:

Add salt, sugar and a mixture of ground peppers to the tomatoes.

Step 7:

Pour in the vegetable oil and stir everything well.

Step 8:

Turn the heat up to maximum, add the zucchini, stir again and wait until it boils. Then reduce the heat slightly and cook for another 15 minutes, stirring from time to time.

Step 9:

At this time, prepare the bell pepper. Cut any fruit in half, remove the core and seeds. Cut into small cubes.

Step 10:

Wash the jars and lids thoroughly and rinse in clean water. Sterilize them using a method that is convenient for you: in the oven, in a water bath or in the microwave. I sterilize in the oven more often. To do this, I send the container to a cool (in principle!) oven, turn on the “top-bottom” mode and leave it at a temperature of 180 degrees for 20 minutes.

Step 11:

After the allotted time, send the pepper to the tomatoes and zucchini. Stir, cook for 15 minutes.

Step 12:

At the end of production, add citric acid, stir and try to see if there is enough salt for you. To taste, I added a little less than half a tablespoon and absolutely little sugar. Leave to simmer for three to five minutes.

Step 13:

Pour the finished zucchini into hot jars, roll them up, turn them upside down and wrap them in a warm blanket until they cool completely.

Step 14:

Ready! Place the jars in a cool place for long-term storage.

So that summer preparations are guaranteed to keep you entertained all winter, read the main rules, secrets and life hacks about preparations for the winter.

From the indicated amount of ingredients I got approximately 3600 grams of ready-made zucchini.

From time to time (in step number 12) I add a couple of cloves of garlic and a little hot pepper to the lecho, it turns out very tasty!

Bon appetit!