15 Best Step-by-Step Zucchini Recipes for Winter

Few people can survive without making preparations for the winter. This is especially true if you managed to grow a bountiful harvest at your dacha this summer and have no other options. For example, you can prepare zucchini recipes for the winter. You can prepare a variety of dishes with this vegetable, ensuring your winter diet is as varied as it was in the summer.

Zucchini for the winter: features and cooking secrets

Preserving zucchini for the winter is not much different from canning regular squash. Preserving is quick and easy. The main advantage of this vegetable is that it can be used in a wide variety of recipes. You can marinate sliced ​​zucchini or make a salad or caviar from it.

Before preparing preserves, you need to gather all the necessary ingredients. Depending on the recipe, the quantities used may vary. You may also need other vegetables, spices, and herbs.

Selecting and preparing vegetables

The first thing you need to do before you start canning is prepare all the necessary ingredients. All vegetables you might need should be washed thoroughly to ensure there's no dirt left on the skin. Also, trim off any rotten or moldy areas of the flesh. Seeds should be removed if necessary. After the vegetables are prepared, they are laid out on a towel to allow the water to dry off a little.

If herbs are used in preparing a dish, they are washed thoroughly.

Next, you need to inspect the leaves. Caterpillars or insect eggs can often be found on the foliage.

Sterilization of containers

The second important step is sterilizing the jars that will be used to store the preserves. There are several ways to sterilize them, but the simplest are in hot water or steam.

Place a towel on the bottom of the pan. Then add water. Bring it to a boil. Place the filled jars so they don't touch each other. Boil for 15 minutes.

The second method is steam sterilization. Boil water in a kettle. Place the jar upside down in the lid opening. Sterilize for 15 minutes.

How to prepare vegetables for the winter: delicious recipes and methods

How to quickly and easily prepare the best zucchini recipes for the winter.

The traditional way

What you will need:

• zucchini;
• horseradish leaves;
• dill;
• garlic heads;
• boiled filtered water;
• sugar;
• salt;
• table vinegar 9%.

How does canning work?

1. Place garlic, dried or fresh dill, and horseradish leaves on the bottom of the jars.
2. Cut the vegetables into large slices or cubes. Fill the jars to the top.
3. You also need to make the marinade. Bring the water to a boil. Dissolve the sugar and salt in it. For flavor, you can add pepper or bay leaves. Finally, add the vinegar.
4. Pour the hot brine over the vegetables. Seal the jars with lids.

A quick recipe for finger-licking goodness without sterilization

This recipe requires the same ingredients as the traditional winter zucchini recipe.

How to cook:

1. Place spices and herbs on the bottom of the jar and fill it with chopped vegetables.
2. Bring water to a boil.
3. At the same time, cook the marinade in a separate container.
4. Pour clean boiling water over the preparation.
5. After 7 minutes, drain it.
6. Fill the preparation again with brine.
7. Let the vegetables sit for about 10 minutes, then you can roll up the jars.

Let's prepare the most delicious caviar

What you will need:

• zucchini;
• bell pepper;
• large onion (preferably red);
• carrot;
• a few sweet tomatoes;
• garlic heads;
• coarse salt;
• sugar;
• vegetable oil;
• black pepper;
• vinegar.

How to preserve:

1. Peel the vegetables and chop.
2. Place in a blender and chop.
3. After this, transfer the mixture into a saucepan, add sugar and salt.
4. Cook for 10 minutes. Then add the vegetable oil and vinegar.
5. Simmer the caviar for about 10 more minutes.
6. Remove the container from the heat and blend the mixture again until smooth.

Preparation with cabbage

What products will you need:

• young cabbage;
• zucchini;
• fresh dill with seeds;
• garlic heads;
• black peppercorns;
• bay leaf;
• sugar;
• vegetable oil;
• salt;
• table vinegar 9%.

How to prepare preserves:

1. The cabbage needs to be finely chopped.
2. Zucchini can be cut into large cubes or thick circles.
3. Crush the garlic in a garlic press.
4. Place garlic, bay leaves and spices on the bottom of the jars, then add some zucchini, then a layer of cabbage.
5. Continue alternating until the jar is filled to the brim.
6. Bring the water to a boil.
7. Add sugar and salt to the mixture.
8. Pour in the oil and vinegar, then pour boiling water over everything.

Assorted cucumbers

Place spices in the bottom of the jars. You can use any spices you like. Cut the vegetables into strips and add them to the spices. Pour the brine over the jars. Roll up after 10 minutes.

The most delicate preparation with tomatoes and squash

What you need:

• tomatoes;
• zucchini;
• garlic;
• salt;
• sugar;
• vinegar;
• vegetable oil.

How to cook:

1. Grind the tomatoes with a blender.
2. Cut the zucchini into small cubes.
3. Chop the garlic.
4. Cook the tomatoes into a thick tomato sauce and add the zucchini when the sauce is ready.
5. Cook for 20 minutes.
6. Fill the jars, add garlic.
7. Pour tomato sauce over the vegetables.
8. Add sugar and salt, vinegar and vegetable oil.

Korean zucchini

Finely chop the vegetables. Heat vegetable oil in a frying pan and add the Korean carrot seasoning. Add the vegetables and season with salt. Immediately remove from heat. Add the vinegar and crushed garlic and stir. The appetizer is ready.

Lightly salted vegetables with garlic

Cut the vegetables into circles. Chop the herbs, garlic, and onion. Cut off a few lemon wedges and squeeze the juice. Place everything in a bag and sprinkle with salt. Seal the bag and refrigerate for 8 hours.

Quick curry recipe

Cut the zucchini into large cubes. Chop the onion. Season the mixture with salt, pour in the vinegar, and let it sit overnight. Then add the curry powder and ground pepper, and sprinkle in the sugar. Add water and let it sit overnight again. In the morning, strain the water and return it to the heat. Pour the hot marinade over the zucchini and refrigerate overnight. Then return to the heat and simmer for 5 minutes. Place the mixture in jars.

Spicy zucchini adjika

Chop the zucchini, hot pepper, and bell pepper. Leave the garlic whole. Place all vegetables in a blender and puree until smooth. Transfer to a saucepan and simmer for 20 minutes after boiling. During this time, add salt, sugar, vinegar, and vegetable oil. When the cooking time is up, puree again in a blender.

Winter appetizer with garlic and carrots

Fill the jars with zucchini, grated carrots, and garlic. Pour boiling water over the mixture for 10 minutes. Then fill the jars with brine. Seal the lids after 14 minutes.

Marinated zucchini in honey sauce

What you need:

• zucchini;
• garlic;
• fresh dill;
• vegetable oil;
• ground black pepper;
• honey;
• salt;
• apple cider vinegar.

How to cook:

1. Cut the vegetables into thin slices.
2. Chop the herbs and garlic.
3. Add honey, vinegar and salt to it.
4. Mix with zucchini.
5. Leave for a few hours. Then distribute into jars.

With chili pepper, garlic and herbs

Chop the vegetables any way you like. Finely chop the garlic and herbs. Slice the chili. Alternatively, you can mince it to get a smooth consistency. Place all the vegetables in jars. Prepare the marinade. While it's hot, pour it over the preserves. Let the preserves sit for 30 minutes, then seal with lids.

Canned Crispy Zucchini

This recipe requires underripe zucchini. You can also use any spices you like. Chop the vegetables. Chop the herbs. Chop the garlic. Place everything in jars. Prepare the marinade. Separately, bring clean water to a boil. First, pour boiling water over the vegetables for 25 minutes. Then pour the still-hot marinade over them.

We are preparing a dish from multi-colored vegetables

What you will need:

• zucchini of different colors;
• bell pepper;
• garlic heads;
• parsley and dill;
• bay leaf;
• salt;
• granulated sugar;
• vegetable oil;
• table vinegar;
• boiled water.

How to prepare the appetizer:

1. Cut everything into large cubes.
2. Chop the bell pepper into thin strips.
3. Crush the garlic in a garlic press.
4. Chop fresh herbs very finely.
5. Prepare the brine.
6. Separately, bring water to a boil.
7. Place all vegetables in jars.
8. The first time, pour boiling water over them for 25 minutes.
9. Afterwards, drain the water, add vegetable oil and pour the marinade over the preparation.
10. The marinade must be hot.

Duration and storage conditions of canned food

It is recommended to store canned zucchini in a cool place, away from sunlight. The air temperature should be between +5 and +7 degrees.

It is best to store the jars in a basement or cellar, but a refrigerator will also work.

If space is limited in urban areas, the preserved zucchini can be stored on a balcony or in a pantry. Sterilized zucchini will keep for up to two years. Unsterilized zucchini are best eaten within a year of preparation.