TOP 13 delicious recipes for spicy zucchini for the winter

Spicy, delicious zucchini is a must-have winter dish. While many people dislike fresh zucchini, fried zucchini is hard to resist, especially canned zucchini. This dish pairs well not only with boiled or fried potatoes and various grains, but also with cutlets, steaks, and stewed fish.

Taste characteristics of spicy appetizers

Delicious appetizers are created by adding various hot spices and vegetables. A unique recipe for Korean-style zucchini is reminiscent of a more familiar version—Korean carrots. Adding red pepper creates a very spicy and tongue-searing appetizer.

Zucchini is also served with adjika and ketchup, which imparts a piquant, sharp tomato flavor. Adding a spice mix creates an interesting dish—Asian-style zucchini. Herbs and garlic are also often added to the appetizer, further enhancing the flavor.

Due to the fact that the taste is very spicy, the preparation can be eaten with almost any dish. But people with gastrointestinal diseases should be very careful with it. It is unlikely that hot spices, hot peppers, horseradish, adjika, garlic and other products that can be used to prepare the marinade will be beneficial to the body.

Selecting and preparing ingredients

To ensure a delicious, tender, and flavorful appetizer, it's important to use high-quality zucchini. They don't necessarily have to be from your own garden; you can also find inexpensive ones at your local market if they're in season. If the zucchini is a bit bruised and not quite as fresh, it's recommended to soak it in ice water. Leave it there for up to 2 hours—this will allow the zucchini to soak in the water and become saturated with moisture.

After this, wash the vegetables thoroughly and dry them on a clean towel. Trim off the stems. Remove any slightly rotted or yellowed spots. It's best to choose young zucchini, which have a firm but tender skin and a minimum of seeds.

Some recipes call for peeling the skin, while others leave it on. Unless the recipe specifies otherwise, the skin is left on.

The best spicy zucchini recipes for the winter

Prepare pickled zucchini for the winter Even a novice cook can do this. It's important to follow the instructions carefully and select only proven, high-quality, and unspoiled ingredients.

Appetizer "Mother-in-law's tongue"

Marinated zucchini with peppers, according to the "Mother-in-Law's Tongue" recipe, is rich, vibrant, and healthy. To prepare this dish, you'll need:

• 3 kg of zucchini;
• 1.3 liters of fresh tomato juice;
• 20 g refined oil;
• 1 cup of sugar;
• 3 tbsp. salt;
• several sweet peppers of different colors;
• hot pepper, spices and mustard, garlic to taste;
• 250 grams of 9% vinegar.

First, cut the zucchini into pieces 1.5 centimeters thick and 8 to 10 centimeters long. Add the tomato juice (you can make it first with a juicer or a regular blender) to an enamel container. Add various seasonings, including sugar, salt, mustard, and vinegar. Add the thinly sliced ​​pepper to the boiling mixture.

Simmer for 5 minutes, then add the chopped zucchini. Simmer over low heat for up to 40 minutes. You'll know it's ready when the ingredients settle to the bottom. Then quickly pour the mixture into jars, sterilize for 10 minutes, and seal. Let them sit upside down under a warm blanket for 12 hours until cool.

Korean salad with zucchini, cucumbers and carrots

You will need:

• 2 kg of zucchini;
• a kilo of carrots, cucumbers and onions;
• fresh garlic to taste;
• greens from the garden.

The marinade is prepared according to the classic recipe: first, boil the water, then add 2 tablespoons of sugar and salt, 100 g of refined oil, Korean spices, and 150 g of vinegar (per liter of water).

The vegetables are cut into thin strips. Rather than being fried, they are marinated in a hot vinegar mixture for three hours. Afterward, they are placed in jars and sterilized for 20 minutes. You can tell they're ready when the cucumbers turn a deep crimson. After this, the appetizer is rolled up and stored in a dark place.

Appetizer of spicy fried zucchini in tomato sauce

Zucchini canned according to this recipe turns out very spicy and rich. Here's a step-by-step guide:

• make tomato juice from fresh soft tomatoes;
• peel the zucchini and cut them into cubes;
• fry for 3 minutes over high heat;
• pour juice into the snack;
• leave to simmer for 20 minutes until softened.

After this, add the seasonings. For each kilogram of mixture, take:

• 10 black peppercorns;
• red pepper pod, chopped;
• 40 grams of horseradish;
• 40 grams of fresh garlic.

Boil for an additional 3-4 minutes and roll up under iron lids.

Spicy marinated zucchini with tomatoes

The preparation principle is quite simple. You will need:

• fry 1 kg of diced zucchini in a frying pan for 4 minutes over high heat;
• add tomatoes cut into strips (500 grams);
• pour in 200 grams of water;
• add pepper, 2 tablespoons each of salt, sugar, garlic and bay leaf to taste;
• At the very end, add up to 80 g of finely chopped capsicum and vinegar (40 ml).

The amount of ingredients increases depending on the initial number of zucchini.

Recipe without vinegar

Spicy zucchini can be preserved without using vinegar essence. You will need:

• 1 kg of zucchini;
• 0.5 kg carrots;
• spices: cumin, bay leaf, pepper;
• dill and parsley;
• fresh garlic, horseradish, capsicum.

Zucchini and carrots are sliced ​​thinly and lightly mashed by hand. A marinade of spices is prepared, adding just enough pepper to create a spicy bite—it should burn your tongue when you taste it. After the brine has finished cooking, pour it over the vegetables. Leave in a cool place for several hours. Then add sugar and salt, along with a little citric acid (half a teaspoon per kilogram is sufficient). Sterilization takes 20 minutes.

Zucchini wedges with chili ketchup in liter jars

To make a delicious appetizer with zucchini sliced ​​into circles, you will need:

• 2 kg of zucchini;
• 1 kg carrots;
• 1 kg sweet pepper;
• a pack of quality chili ketchup.

The marinade is classic, using 9% vinegar essence. Various seasonings, including sugar, salt, mustard, and vinegar, are added to boiling water. Thinly sliced ​​peppers and carrots are then added. Simmer for 5 minutes, then add sliced ​​zucchini and chili ketchup. Simmer over low heat for 25-30 minutes. The finished stew is quickly ladled into jars. Sterilization is not necessary for this recipe.

Northern adjika

Northern adjika is a delicious and unique dish that will impress not only with its taste but also with its appearance. This preserved dish has a bright orange color and a thick consistency. Adjika can be eaten with any vegetables and grains, meat and fish, or simply spread on fresh bread. To make adjika, you will need:

• 3 kg of zucchini;
• 1 carrot;
• 50 grams of garlic;
• red pepper;
• spices and seasonings;
• 2 tbsp each of salt and sugar.

The vegetables are minced. Place them in an enamel bowl with sugar and salt (for a richer adjika, you can add a little vegetable oil). The mixture is simmered over low heat for two hours. After this time, seasonings and spices, garlic, and pepper are added. The adjika is simmered for another 10 minutes. After this, it is sealed in small jars; sterilization is not required.

Spicy Bean Salad with Zucchini

This unusual appetizer will be a hit with your family, and it's perfect for any holiday table. Here's a step-by-step guide:

• Boil white beans until half-cooked, after soaking them overnight;
• prepare the zucchini - wash and cut into cubes;
• fry the zucchini along with the tomatoes, peppers and onions over medium heat for a few minutes;
• after that throw in the beans;
• Add the brine prepared according to the classic recipe and simmer until soft.

Sterilization is not required.

The most delicious salad of spicy zucchini

First, boil 1.5 liters of water, add 2 tablespoons of sugar and salt, 100 g of refined oil, spices, and 100 g of vinegar.

Zucchini, squash, carrots, and onions are cut into thin strips. They are marinated in brine for four hours. Then, they are placed in jars and sterilized for 20 minutes.

Asian-Style Eggplant and Zucchini

You will need for this recipe:

• 2 kg of zucchini;
• 2 kg eggplants;
• 0.3 kg each of carrots, cucumbers and onions;
• seasonings, 2 tablespoons of salt and sugar per liter of brine.

Boil 300 g of water, add 2 tablespoons of sugar and salt, 100 g of refined oil, seasonings and half a glass of vinegar.

The eggplants are sprinkled with salt and left for 2 hours. The zucchini and eggplants are diced. They are fried in a pan, and vinegar and spices are added. The pan is then covered until the liquid has completely evaporated.

Quick preparation without sterilization

You can preserve the mixture with onions and vinegar without sterilizing. You'll need to chop the vegetables and sauté them in a pan. The key is to add vinegar at the last step.

The jars must be clean and sterilized. This preparation will keep for up to 9 months.

Spicy zucchini salad for the winter with garlic and herbs

This is a classic recipe. You need to simmer not only the zucchini but also the herbs and garlic in the sauce. The advantage is that the seasonings and other ingredients will bring out all the flavor.

Zucchini in hot sauce

Hot sauce is made like this:

• a liter of water is boiled;
• add 3 tablespoons of sugar and 2 tablespoons of salt;
• add 3 red capsicums, 15 peppercorns of mixed pepper;
• vinegar is added 2 minutes before it is ready.

Pour the marinade over the vegetables and leave for 3 hours. Seal after sterilization.

Duration and rules for storing canned food

Store canned food in a dark place for up to 1.5–2 years. Store opened in the refrigerator for up to 1 month.