Marinated zucchini for the winter: the best recipes with photos
Canned pickled zucchini for the winter- This is the simplest workpiece to perform. Especially for those who first decided to try their hand at home blockage. Zucchini rolls were and still are a great idea for replenishing winter stocks. Kabak, like other vegetables, is covered in different marinades, using even vegetable and fruit juices. Vegetables are harvested in the form of small and large cuts, and sometimes whole (especially if the fruits are small in size). The theory of conservation is simple. So it's best to get started right away!
No wonder pickling is considered a fairly practical way to preserve the summer harvest. And zucchini prepared in spicy filling is a direct proof of this. After all, they will not only be a good addition to all kinds of side dishes and meat dishes. They are incredibly good on their own. And they can even compete with pickles. If you cook correctly and competently, correctly calculate the proportions of the ingredients, then they will turn out to be almost melting in your mouth and incredibly crispy.
Marinated zucchini for the winter: Recipe number 1
According to the first method - economical and easy - zucchini come out slightly sour, but very tender and tasty. It will take 2.5-3 kg of zucchini to harvest. To fill 5 liters of water, 5-6 tablespoons are taken. sugar sand, 8-10 tbsp. coarse salt, 8 tbsp. vinegar 9%. In addition, 1-2 dill umbrellas, 2 buds of spicy cloves, a few peas of black pepper and a leaf of horseradish are laid in each jar.
According to technology, zucchini are washed in cold running water, left to drain from moisture and cut into washers about 1.5-2 cm thick. You should not cut too thinly. And further pickle zucchini for the winter possible in two ways.
1 way. For pouring, the required volume of water is measured and boiled. Zucchini washers are lowered into it. Vegetables should boil for 5-7 minutes, thereby excluding the possibility of subsequent fermentation of the dish in the seaming container. During this time, the jars are thoroughly washed out, and horseradish sheets are first laid in them, and then dried or fresh dill umbrellas. In the absence of horseradish leaves, it is allowed to use currant, cherry, raspberry or cherry leaves, which have tannic properties and make vegetables crisp and elastic. Pepper black peas and clove buds fall asleep next.
Further, catching zucchini with a slotted spoon from the water, they are located on a spicy "litter" to the very top of the container. Salt, sand-sugar are added to the boiling liquid in which the fruits were boiled, and after stirring, the dishes are removed from the fire. After that, table vinegar is poured into it. A very important point is to pour it not into a boiling solution; otherwise, a lot of foam will form, and the action of the vinegar will be neutralized. But he acts as the main preservative. It ends with the fact that the marinade filling is poured into jars, and they immediately roll up. Sealing is checked for leaks by turning the container over the sink and making sure that no air escapes. And only after canning is cleaned in a cool room for long-term storage.
2 way. According to the second method, fresh zucchini is immediately placed in glass jars, filling them only to the shoulders. No pre-cooking! The water is brought to a boil, and a container with vegetables is poured with steep brew. The workpiece is covered with seaming tin lids and left alone for 10 minutes. After the specified time period, the liquid is drained back into the pan and boiled again. Zucchini is again poured with boiling water and left to infuse for a quarter of an hour. After the third drain, sugar and salt are poured into the liquid. Clove, pepper, horseradish and dill are laid out on zucchini washers, vinegar is poured. The containers are filled with boiled marinade to the brim and sealed.
Marinated zucchini for the winter: Recipe number 2
For the next blockage option, the following ratio of products is taken: 1 kg of zucchini, 10 cloves of garlic, 1 bitter pepper, 1 liter of water, 30 g of dill, 80-90 g of salt, 3-4 peas of allspice and 75 ml of 9% vinegar.
The fruits of zucchini are selected young up to 15 cm in length. They are thoroughly washed and the stalks are removed from them. And the vegetables themselves are cut into circles 1.5 cm thick. Dill greens are finely chopped. The bitter pod is cut lengthwise into strips, peeled garlic into plates. Auxiliary crushed ingredients are first placed in prepared jars, and then zucchini, tamping down the stack. Grains of salt dissolve in boiling water, the brine is removed from the stove and vinegar is diluted in it. sterilized for 12-15 minutes in half-liter and liter containers, respectively, and hermetically sealed.
Recipe #3
Instead of ordinary table vinegar, apple ocet is often used for preservation. For this option, you should prepare: 1 kg of zucchini, 1 liter of water, 2 cloves, 1 tsp. coriander and dill seeds (more possible), black peppercorns, 1.5 tbsp. salt, 100 ml of apple cider vinegar and half a glass of sugar.
Washed zucchini is cut in half lengthwise. Dill is also rinsed, followed by drying. For marinade pouring into the water poured into the cooking utensils, salt, sugar and vinegar are added. The solution is stirred, brought to a boil and removed from the heat. Zucchini halves are placed in a sterilized container, alternating vegetables with sprigs of fresh dill and other spices and spices. Hot marinade is added next. Further pickled zucchini recipe for the winter covered with seaming lids and left for at least a day. After 24 hours, the marinade is still added and the container is sealed.
It turns out quite interesting if you close the zucchini in apple juice. So, in addition to vegetables, 200 ml of refined sunflower oil, apple juice and water, 30 g of salt and sand-sugar, 50 g of garlic grated on a fine grater are taken for the marinade.
Peeled and sliced \u200b\u200bzucchini are folded into a deep container (for the indicated amount of products, approximately 3 liters). Then they are poured with boiling water a couple of times, followed by infusion in water for 15 minutes. For the third time, the fruits are literally poured with boiling filling, and rolled up with apple juice.
Recipe #4
Those who like spicy preservation can use the following closure method. It is prepared exclusively from zucchini. And for marinade per 1 liter of water, you need to take 500-600 ml of 9% vinegar, 1-2 parsley, 5-7 peppercorns and cloves, 15 g of blackcurrant leaves.
Only young vegetables with soft unripened seeds are selected for harvesting. And even these fruits are peeled and the middles are cut out of them, and the pulp is cut into 2 cm cubes. The resulting cubes are dipped for 5-7 minutes in boiling water and then immediately immersed in cold water. Next, a marinade filling is made from water, spices, spices and vinegar. Zucchini are laid out in jars and poured with hot filling. The filled containers are sterilized for 15-20 minutes and closed. The seaming method "", prepared using a similar technology, comes out unusually tasty; pepper gives the appetizer more expressiveness, and celery - saturation.
Recipe number 5
Zucchini, zucchini and squash are also covered with citric acid, as are cucumbers. They make similar blanks in small-capacity cans. The amount of spices and the proportions of brine per recipe for pickled zucchini for the winter with a photo are given on vegetables already cut into circles and placed in a glass container. So, on average, ½ tsp is laid in each jar. black and allspice peas, 1 lavrushka, 1 dill umbrella and 5 garlic cloves, cut into slices. As for the brine, 2 tablespoons are used for 1 liter of water. salt and sugar.
The seaming container is pre-sterilized or calcined in the oven. It contains the recommended spices and dill cut into large pieces. Zucchini washers are lined on the “laying”. Each jar is poured with boiling water and set to infuse for a quarter of an hour; after which the liquid is carefully drained back into the pan, while measuring its volume. Depending on the calculated volume, a certain amount of salt and sugar is poured. The brine is boiled for 2-3 minutes, while removing the foam from the surface, and again poured into the taverns.
Then citric acid is poured into the filled container. It is added at the rate of: 1 tsp. acids - per 1.5-liter container. Having completed the last manipulation, the workpiece is rolled up, and the jar is gently twisted from side to side, holding it with a towel so that grains of citric acid dissolve. Before cooling, the twist "" is left upside down under the blanket, and after that it is taken out to cool for storage.
Recipe #6
A popular and squash appetizer in oil. Mustard grains are included in it for sharpness and piquancy of taste. So, for the method you need to take: 2 kg of zucchini, half a glass of refined sunflower oil and 9% table vinegar, 2 tbsp. mustard seeds, 15 black peppercorns and the same amount of allspice, 1.5 tbsp. coarse salt and ½ cup granulated sugar. Just like on, greens are often added to this blockage method; but this is at the discretion of the chef.
Young zucchini are washed under running water, the ends are cut off from them on both sides and the fruits are cut into bars 5-7 cm long; or you can chop the vegetables into cubes or circles. Prepared ingredients are laid out in a deep bowl. While the marinade is being prepared. For him, vinegar, sunflower oil, spices, sugar are combined in a separate bowl, and mixed well. The resulting marinade is poured over to the zucchini, and they are vigorously shaken, covering the bowl with a lid. The pieces should be well covered and soaked in marinade. Therefore, they are left at room temperature for 3 hours. During the entire time of infusion, the workpiece should be shaken several times for its uniform impregnation.
After three hours, vegetables can be packaged in calcined glass containers, covered with lids and placed in boiling water for sterilization for 15 minutes. The jars are rolled up hot and, after cooling, are removed for safety in a dark, cold place.
Recipe number 7
And in the end, the most popular method of marinating with cubes. You can run it from the following list of products: fresh young zucchini (how much to eat), 1 liter of water, 60 g of salt, 70 g of granulated sugar, 1 glass of table vinegar 9%, 5-6 clove buds, 2-3 bay leaves, half a pod of hot red pepper, half a stick of cinnamon and seasonings in Korean.
All "Marinated zucchini for the winter" recipes start with the preparation of the main components. Zucchini are rinsed in water, peeled if it is too dense, and the cores with seeds are cut and removed from them (even if they are not hard). The pulp of vegetables is cut into cubes 3 * 3cm. The required volume of water is poured into a saucepan, boiled and zucchini are lowered into it, where they are blanched for about 5 minutes and immediately transferred to a container with cold water. Preservation jars are pre-sterilized with seaming lids. Processed squash cubes are laid out in the prepared container.
Now you should make a marinade filling. In a separate bowl, water is brought to a boil and, when it boils, salt, sand-sugar, all spices are poured into it and all this is mixed. After removing the filling from the fire, vinegar is poured into it, and after the marinade is poured into jars with vegetables. The workpiece is closed with lids, turned over and placed under a blanket until it cools.
