Delicious recipes for preserving zucchini with rice for the winter: finger-licking good recipes, with carrots, and a spicy appetizer

Zucchini preserved with rice for the winter, methods and recipes for preparing a delicious cold appetizer—this knowledge will be useful to anyone who has tried this dish at least once. Several basic variations will be given, which can be modified according to taste preferences.

By adding spices and herbs, you can add additional, pleasant aromatic notes, but the main thing is not to destroy the natural taste.

The specifics of preparing zucchini with rice for the winter

Each recipe will require different sets of ingredients, but the basic principles remain the same:

• To prepare a delicious salad, any recipe recommends using young vegetables with tender, juicy flesh. These zucchinis don't require much preparation time. Simply wash them thoroughly and trim off the stems. Larger zucchinis will need to be peeled, removing the tough skin and the center with the seeds.
• When choosing rice for salads, brown varieties are preferred, but any type of rice can be used—this will affect the final price of the product, but not its taste. The main thing is to carefully sort the rice, removing any dried or damaged grains, and be sure to pre-steam it.

• To give the salad an attractive appearance, it's recommended to add carrots, tomatoes, or tomato paste. Fresh tomatoes should be dipped in boiling water for a few seconds and then peeled.
• When preparing onions for cooking, use a quick peeling method: dip the bulbs in boiling water for a few minutes, then place them in a pan of cold water. This will make the skins easy to peel.

Selecting and preparing the main ingredients

When choosing zucchini, carrots, onions, and other vegetables, be sure to pay attention to their appearance. There should be no mechanical damage or signs of insect or disease activity. Zucchini should have green skin; yellowing indicates a long shelf life and age.

It's best to buy carrots with blunt stems; these roots are juicier and sweeter. Avoid buying huge onions—this will reduce processing time but increases the risk of purchasing vegetables with high nitrate levels.

The vegetables are washed thoroughly, removing dirt from the most difficult to reach areas. The stems of the zucchini are cut off. The carrots are peeled and topped. The vegetables are placed in a bowl, and after all the ingredients are prepared, the salads are prepared.

Delicious recipes for preserving zucchini with rice

Here are just a few basic options for preparing canned zucchini. Each recipe can be customized to suit your tastes by adding or removing certain spices and herbs.

The classic "finger-licking good" method

Wash 3 kg of young zucchini, remove the stems, and slice into rings. Seed 250 g of sweet bell pepper and cut into half rings. Peel and chop 300 g of tomatoes. Prepare 250 g of carrots and onions and grate them coarsely. Peel and finely chop 6-7 cloves of garlic.

Place all the vegetables in a saucepan, add 1 level tablespoon of salt, and pour in 100-130 ml of vegetable oil. Place the saucepan over the stove and bring the mixture to a boil. Then add 100 g of sorted rice and simmer for 40-50 minutes. Add 2 tablespoons of 9% vinegar and simmer for another 10-15 minutes.

Small jars are sterilized in a water bath and filled with the hot salad. The jars are sealed hermetically with a sealing machine, turned upside down, and wrapped in a blanket to allow the product to cool gradually.

The snack will be ready in just 24 hours and needs to be placed on a pantry shelf.

With carrots

To preserve vegetables using this recipe, you will need to prepare the following ingredients:

• young zucchini - 2 kg;
• 0.5 kg of tomatoes and onions;
• carrots - 1 kg;
• brown rice - 400 g;
• vegetable oil - 250 ml;
• coarse salt - 2 level tablespoons;
• sugar - 100-120 g;
• garlic - 5 medium-sized cloves;
• 9% vinegar - 1 tbsp. spoon.

Prepare the vegetables as described in the previous recipe. Place them in a saucepan with chopped garlic, salt, sugar, and butter. Simmer the mixture over low heat for 25-30 minutes, then add the rinsed rice and cook for another half hour. Add the vinegar 10-15 minutes before the end of the cooking time. Ladle the hot salad into sterilized jars and seal with lids.

The jars are wrapped upside down in a blanket and after 24 hours they are transferred to the pantry.

Important! Vegetables prepared according to this recipe don't require a large financial investment, but they will provide your family with a delicious and healthy vitamin-rich salad until the next harvest.

Spicy salad

To prepare a spicy cold appetizer you will need:

• young zucchini - 2 kg;
• carrots, bell peppers, tomatoes - 1 kg each;
• steamed rice - 400 g;
• 12-15 cloves of garlic;
• hot pepper pods to taste, but not less than 80-100 g;
• coarse salt - 2 level tablespoons;
• vegetable oil - 250 ml;
• vinegar essence - 5 ml.

The salad follows the basic recipe, but it uses generous amounts of hot pepper and spicy garlic, which are added along with the other vegetables. This dish will appeal to those who love spicy dishes. Any cook can prepare this simple, spicy appetizer. It can be enjoyed as a standalone dish or added to pasta or main courses.

Zucchini caviar with rice

Required set of products:

• zucchini - 2 kg;
• onions - 500 g;
• carrots - 500 g;
• garlic - up to 10 cloves;
• sunflower oil - 100 mg;
• coarse salt - 60-100 g;
• sugar - 1 tablespoon;
• 9% table vinegar - 2 tablespoons;
• tomato paste - 3 heaped tablespoons;
• steamed rice grains - 1 cup;
• bell pepper and hot pepper to taste.

Prepare the vegetables according to the basic recipe, pre-boil the rice until half-done. Place the pan over low heat, pour in the vegetable oil, and add the vegetables and spices. Fry over low heat and drain in a colander. Add the cooked rice and stir, then puree the caviar mixture in a blender. Place the mixture in the pan, add salt, a full measure of sugar, and tomato paste.

Simmer the caviar over low heat, stirring constantly. Add vinegar and cook for another 5-7 minutes, then place in prepared jars.

How long and how are the blanks stored?

Any canned vegetables and mushrooms have a shelf life of no more than 9 months. This will last until you have new young zucchini, which are best prepared fresh. Therefore, when canning, it's important to consider the popularity of this dish and prepare the required number of jars.

You can store canned food, hermetically sealed with a lid, in the cellar and on the shelves of the pantry and kitchen.

There's one rule that must be strictly followed: don't store canned goods and pickles near heating appliances or household appliances. Any other location is suitable for storing delicious canned goods in glass jars.

Conclusion

Even an inexperienced home cook can prepare a simple winter dish using young zucchini. It only requires attention and responsibility when performing simple steps. This simple dish will be a wonderful addition to any family's holiday or everyday table.