Simple recipes for marinating zucchini in mustard dressing for the winter

Lovers of a variety of vegetable appetizers can try this recipe for zucchini in mustard dressing for the winter. The classic recipe can be varied with carrots, herbs, and other spices. Zucchini has a relatively neutral flavor and pairs well with other ingredients, and by varying the spices, you can create a new and original appetizer.

Secrets to cooking zucchini with mustard for the winter

Mustard is a unique seasoning that adds a unique, pleasant tang to any dish. It has long been used by cooks for pickling tomatoes, cucumbers, and sauerkraut.

Spicy zucchini with mustard can be prepared over the winter using sterilization, or you can marinate it and store it in the cold under a plastic cover.

It's important to approach sterilization correctly. Jars should be placed in warm water—hot water will cause them to burst—and a flannel cloth should be placed at the bottom of the sterilization container.

Selecting and preparing the main ingredients

The taste of the finished dish depends on the quality of the vegetables selected:

1. The fruits must be young with soft skin, without damage or spoilage.
2. They need to be washed, the stems removed and cut into appropriate pieces, but not too small, as they will become smaller during the marinating process as they release liquid.

Methods for preserving zucchini in mustard sauce

The recipes are easy to prepare, and the variety of ingredients in addition to the classic recipe will help you create a new and original snack.

With mustard powder

Cooked with garlic according to the classic recipe, zucchini will be so delicious the family will lick their fingers. It's best to use dry mustard, in powder form.

Necessary:

• zucchini - 3.5 kg;
• sugar - 240 g;
• vinegar - 30 ml per liter container;
• mustard - 50 g;
• ground black pepper - 15 g;
• salt - 85 g;
• dill greens - 5-6 sprigs;
• garlic - 5-6 cloves;
• sunflower oil - 210 ml.

Cooking instructions:

1. Wash the vegetables, remove the stems, and cut into rectangular pieces. Place in a container.
2. Wash the dill, dry it, chop it and add it to the zucchini.
3. Peel the garlic, chop it by grating it or putting it through a garlic press, and combine with the zucchini.
4. Add salt, sugar, oil, spices, and mustard, and stir. Let marinate for 2-3 hours, stirring occasionally.
5. Place into clean containers, pour in vinegar, and pour in the marinade.
6. Place the containers in a sterilizer for 20 minutes.
7. Close tightly with special lids. Check for leaks.

In a spicy mustard marinade

Marinated spicy zucchini is delicious. For the dressing, in addition to mustard, you'll need mustard oil; it imparts a unique flavor to the finished product.

Necessary:

• zucchini - 1.2 kg;
• dill - 5-6 sprigs;
• sugar - 90 g;
• vinegar - 30 ml per liter container;
• sunflower oil - 85 ml;
• mustard oil - 55 ml;
• garlic - 5 cloves;
• coriander - 5 g;
• carnation - 2 inflorescences;
• salt - 25 g;
• mustard powder - 35 g.

Cooking instructions:

1. Wash the zucchini, remove the stems and cut into pieces of the desired size.
2. Wash the dill, dry it, chop it and mix it with the vegetables.
3. For the marinade: combine mustard and sunflower oil, add spices, sugar, salt, and crushed garlic cloves.
4. Pour the marinade into the zucchini and stir, leave for three hours.
5. Place into clean containers, pour in vinegar, cover and sterilize for 20 minutes.
6. Close the lids tightly, turn them over and, after they have cooled, put them away in a storage place.

With French mustard sauce made from grains

Canned vegetables have a delicate, piquant flavor thanks to the mustard-based sauce. It's important to maintain the correct ingredient proportions:

• zucchini - 1.2 kg;
• dill greens - 5-6 sprigs;
• garlic - 4 cloves;
• bay leaf;
• black pepper - a pea per jar;
• water - 320 ml;
• mustard seeds - 15 g;
• mustard sauce - 35 g;
• vinegar - 30 ml per liter container;
• salt - 25 g;
• sugar - 10 g.

Cooking instructions:

1. Wash and dry the fruit, remove the stem and cut into pieces.
2. Place zucchini, washed and chopped dill, peppercorns, one clove of garlic in clean containers, and pour in vinegar.
3. For the brine: Bring the specified amount of water to a boil, add mustard sauce, grains, sugar, bay leaf, and salt. Boil until the ingredients dissolve.
4. Pour the boiled brine into the containers, cover with lids and sterilize for 10 minutes.
5. Seal tightly and turn upside down.
6. Turn over when cool.

Fried zucchini with mustard

The cooking technology involves a frying stage, which allows you to get a full-fledged, delicious winter salad in mustard sauce.

Necessary:

• zucchini - 1.3 kg;
• tomatoes - 550 g;
• garlic - 5 cloves;
• dill greens - 5-6 sprigs;
• sunflower oil - 35 ml;
• vinegar - 30 ml per liter container;
• salt - 55 g;
• sugar - 35 g;
• mustard powder - 15 g.

Cooking instructions:

1. Wash the vegetables, remove the stems, cut into rectangles, mix with salt, and let sit for 15 minutes. Drain the separated liquid, otherwise they will splatter when fried.
2. Pour oil into a container, heat it and fry over high heat until golden brown.
3. Wash the tomatoes and cut into circles.
4. Peel the garlic and crush it with a garlic press.
5. Wash, dry and chop the greens.
6. Heat the oil, combine with mustard, sugar and salt.
7. Place the fried vegetables mixed with dill in clean containers. Layer the layers with tomato slices.
8. Pour seasoned oil and vinegar into each container.
9. Cover and sterilize for 15 minutes.
10. Close tightly and turn upside down until cool.

With carrots and herbs

Zucchini preserved with mustard seeds has a mild, tangy, and piquant flavor. You will need:

• zucchini - 1.3 kg;
• carrots - 550 g;
• dill and parsley - 3-4 sprigs each;
• bulb;
• sunflower oil - 210 ml;
• vinegar - 85 ml;
• salt - 50 g;
• sugar - 65 g;
• mustard seeds - 15 g.

Cooking instructions:

1. Wash the vegetables, remove the stems from the zucchini, and cut into rectangles.
2. Peel and grate the carrots.
3. Peel the onion and cut into half rings.
4. Wash, dry and chop the greens.
5. In a container with high sides, mix all the vegetables with herbs.
6. Prepare the marinade: combine the oil with salt, sugar, and mustard seeds. Pour over the vegetables and stir. Let marinate for 2-3 hours, stirring occasionally.
7. Place the vegetable mixture into clean containers, cover, and sterilize for 15 minutes. Seal tightly and turn upside down until completely cool.

Without sterilization

Without sterilization, this is another method for preserving vegetables for the winter. It requires careful preparation of the containers. They should be clean and sterilized using any convenient method: a double boiler, oven, or microwave. Lids should be boiled for a few minutes. Turmeric will give the vegetables a pleasant golden hue and is also very healthy. The quantities of ingredients are listed for a liter container.

Necessary components:

• vinegar - 30 ml;
• zucchini - 1.5 kg;
• dill with umbrellas - 2 sprigs;
• salt - 10 g;
• black pepper - 2 peas;
• sugar - 20 g;
• allspice - 1 pea;
• mustard - 3 g;
• turmeric - 2 g.

Cooking instructions:

1. Wash the vegetables, remove the stems, cut into slices or rings.
2. Place the herbs, peppers, and zucchini in a sterilized container. Pour boiling liquid over them and let them steep for 10 minutes, covered.
3. Drain the liquid, bring to a boil and pour again for 10 minutes.
4. Drain the liquid again, add salt, sugar, mustard, and turmeric. Pour the vinegar into a jar.
5. Bring the brine to a boil, pour into containers, seal tightly, place upside down and cover until completely cool.

Expiry date of the workpiece

The shelf life of zucchini preserves depends on the preservation method:

1. Prepared without sterilization, they are stored for 2-4 months.
2. Sterilized preparations can stand until the next zucchini harvest.

Storage rules

Zucchini is a rather finicky vegetable, so it's crucial to maintain the correct proportions of ingredients during preparation and to carry out the preservation process correctly. Storage conditions are also crucial. Sterilized preserves can be stored at room temperature in the dark. However, it's recommended to store all containers in a cool, dark place. This is especially true for preserves that haven't been sterilized.

Preparing zucchini is a simple process; the key is to follow the proper canning guidelines. But the recipes provided aren't the only options. Zucchini pairs beautifully with other vegetables and various spices. You can add sweet, hot, or capsicum peppers, cauliflower, broccoli, and squash to your preserves. You can also add basil, cilantro, and other spices. Experimentation is the key to creating new culinary masterpieces.