TOP 20 simple recipes for pickled zucchini for the winter

Pickled fresh zucchini is a unique dish not only for everyday meals but also for special occasions. It goes perfectly with boiled potatoes, grains, and meat. However, to ensure the preserves are truly delicious, and the zucchini stay firm and plump, it's essential to follow the recipe precisely.

How to choose and prepare vegetables

The best zucchini for canning is young, not soft, and fairly firm. It should be free of signs of rot or yellow spots.

Old zucchini, although many prefer to preserve them, can become bitter. Furthermore, they have much larger seeds, which won't improve the flavor of the dish. Therefore, it's best to choose young, medium-ripe zucchini.

Preparation begins with thorough washing. Then, the vegetables are immersed in a basin filled with water for 36 hours. Then, they are washed thoroughly again and rinsed with warm water.

It is essential to dry the zucchini, as dirty, unboiled water entering the canned goods can cause the jars to bulge.

Recipes for the best pickled zucchini for the winter

Use the recipe to your taste.

Classic recipe

Even a novice cook can make this simple pickled zucchini recipe. Ingredients needed:

• 1.5 kg zucchini;
• dill umbrellas;
• young garlic and peppercorns;
• 2 tbsp each of salt, sugar and vinegar (9%).

First, sterilize the jars (three-liter jars are suitable for this method). Place horseradish leaves, herbs, and garlic at the bottom. Cut the zucchini into two-centimeter circles.

Pour boiling water over the vegetables. Wait 15 minutes until the water becomes fragrant. Then drain the water into a metal or enamel container, bring to a boil, and add sugar, salt, and vinegar. Bring to a boil for a while, then pour the brine over the zucchini again. Cover while hot. Place on a blanket and wrap it over the top.

A quick way to cook with chili ketchup

The spiciest and most piquant zucchini is made with chili ketchup, which is why this recipe is so popular among home cooks. You will need:

• 1.5 kg zucchini;
• 2 carrots;
• 10 medium cloves of garlic;
• 2 tbsp. sugar;
• 1 tbsp. salt;
• 75 grams of sunflower oil;
• 50 grams of ten percent vinegar;
• chili ketchup - 300 grams.

The vegetables are chopped and the carrots are grated. It is sautéed like a regular sauté, and the sauce is added five minutes before the end of cooking. For an even spicier dish, finely chopped chili pepper is added. Finally, fresh garlic is pressed into the dish.

Place the mixture in a prepared two- or three-liter container (preheat the oven to 180 degrees Celsius). There's no need to heat the container to sterilize.

A variation of pickled vegetables with Korean carrot seasoning

The recipe is essentially standard and largely similar to the previous version. You'll need:

• 1.5 kg zucchini;
• 1.5 kg carrots;
• the rest of the ingredients are standard.

Vegetables are stewed at a minimum temperature (at least thirty minutes), at the end garlic and Korean seasoning are added, and mixed thoroughly.

Add zucchini and tomato paste

The preparation must be made from the following number of ingredients:

• 1.6 kg zucchini;
• 700 g tomatoes;
• 1 tbsp. salt;
• 4 tbsp. granulated sugar;
• 70 ml sunflower oil;
• garlic and pepper.

First, make a tomato paste. To do this, blend the tomatoes with garlic and pepper. Add the seasonings and mix thoroughly.

Simmer the zucchini in a frying pan with oil for up to 40 minutes, until very soft. Pour in the tomato sauce and simmer for another 5 minutes. Quickly jar while still hot.

Soviet recipe for spicy zucchini

If you make zucchini according to this old Soviet recipe, they'll be spicy and tangy. You'll need:

• 1.5 kg zucchini;
• 2 horseradish leaves;
• half a tablespoon of mustard;
• dill, red pepper;
• 4 tbsp vinegar;
• 2 tbsp each of salt and sugar.

First, add horseradish, garlic, and any other ingredients. Cut the zucchini into thin, 1-centimeter-wide slices and pack them tightly into a two-liter jar.

Next, add boiling water and let sit for 15 minutes. Drain the water and make a brine (add mustard in addition to salt, sugar, and vinegar).

Honey-marinated zucchini with garlic

For a liter container you will need:

• 900 g zucchini (necessarily young);
• 1 carrot and sweet pepper;
• 1 tsp mustard seeds;
• green.

The marinade is made from 1 liter of water, 5 teaspoons of salt and 4 tablespoons of honey (any kind will do).

Cut the zucchini into thin strips, and do the same with the carrots and peppers (you can use utensils). Finely chop the greens.

Place garlic, carrots, mustard, and peppers in the bottom of the container. Layer the carrots, zucchini, and peppers in turns.

To prepare the marinade, boil a liter of water in a saucepan, add honey, salt, and sugar. Then pour the mixture over the vegetables. Sterilization is mandatory - it must last at least 10 minutes.

Zucchini with tomatoes and squash

Sterilized zucchini will be a table decoration. Take:

• 1 kg of zucchini;
• 0.3 kg tomatoes;
• 0.5 kg of squash.

Place horseradish leaves, herbs, and garlic (as needed) at the bottom. Cut the zucchini into two-centimeter slices. Small tomatoes are best—they close completely.

Pour boiling water over the vegetables. Wait 15 minutes, then transfer the water to a metal or enamel container, bring the temperature back up to 100 degrees Celsius, and add the required amounts of salt, sugar, and vinegar. Then bring to a brief boil and pour the brine over the vegetable mixture again.

Recipe with carrots

Necessary:

• 1 kg of zucchini;
• 0.8 kg carrots;
• salt, sugar and vinegar according to the classic recipe.

The carrots are grated and sliced ​​into thin, 1-centimeter-wide circles. The ingredients are placed in an enamel container and simmered for up to 30 minutes over low heat. Meanwhile, the marinade is prepared according to the standard recipe. Pour the mixture over the jars, and the jars are immediately sealed.

Marinate crispy zucchini

Even a novice cook can make this recipe. You'll need 0.7 kg each of zucchini, carrots, and bell peppers, along with a classic marinade.

Grate the vegetables finely and squeeze them by hand until the juices are released. Prepare a marinade of salt, sugar, and vinegar. Dress the vegetables with this sauce and refrigerate for 2 hours. Then, pack them into jars and sterilize for 40 minutes.

Finger-licking good recipe for winter in 3-liter jars

For this recipe take:

• 1.5 kilograms of zucchini;
• garlic, horseradish, cherry leaves, dill and parsley to taste;
• 2 tbsp. salt;
• 3 tbsp. sugar;
• 3 tbsp. vinegar.

Place horseradish leaves, cherry leaves, herbs, and garlic at the bottom of the jars. Cut the zucchini into 2-centimeter cubes, each 2 centimeters wide and long.

Pour boiling water over the vegetables. Wait 15 minutes, drain, and bring to a boil again. Add the required amounts of salt, sugar, and vinegar. Bring to a simmer for a moment, then pour the brine over the zucchini again.

Marinated zucchini like mushrooms

Preservation is made from:

• 1.5 kg of main ingredient;
• 3 carrots;
• vegetable oil 70 g and 50 vinegar;
• herbs and spices.

The vegetables are cut into small cubes. They are then covered with vegetable oil and vinegar, mashed by hand, and left in a warm place for three hours. The mixture is packed into jars, poured with boiling water, and left to sterilize for 15 minutes.

Marinated zucchini slices

Step-by-step algorithm:

• zucchini is cut into slices using a grater;
• roll up;
• immerse in water and boil;
• pour in marinade prepared according to the classic recipe.

Sterilization lasts 20 minutes.

In jars with citric acid

For the preparation, you will need to use not vinegar, but regular citric acid (1 heaped teaspoon per liter of marinade).

Bulgarian for the winter

Even a novice homemaker can do it right. You need:

• 1 kg of zucchini;
• 0.6 kg bell pepper;
• dill and parsley;
• 10 black peppercorns;
• 4 tbsp vinegar;
• 2 tbsp each of sugar and salt.

The vegetables are chopped and soaked in vinegar for 3 hours. They are then packed tightly into a 2-liter jar and sterilized for 30 minutes.

With mustard

You can marinate zucchini using the same classic method. Mustard is added at the last stage of marinade preparation.

With garlic and parsley

The marinade is standard. Additionally, place a head of garlic, cloves apart, and 50 grams of fresh parsley at the bottom of the jar.

In Korean

Here's how to get delicious zucchini in vinegar:

• cut vegetables into long strips;
• add vinegar and seasoning;
• leave for 3 hours until juice appears.

Next, cook according to the classic recipe.

Quick-to-cook pickled zucchini without rolling

These appetizers will be ready in 3 days. You'll need:

• 1.5 kg zucchini;
• 1 tbsp. salt;
• 1 tbsp. sugar;
• 20 grams of vinegar;
• herbs to taste and garlic.

Finely chop the vegetables, add garlic and herbs. Drizzle with vinegar and leave in a bag in the refrigerator for 24 hours.

Without sterilization

Necessary:

• 1.5 kilograms of zucchini;
• garlic, horseradish, cherry leaves, dill and parsley to taste;
• 2 tablespoons each of salt, sugar and vinegar.

Place the leaves, herbs, and garlic at the bottom of the jars. Cut the zucchini into 2-centimeter cubes. Pour boiling water over the vegetables. Let stand for 20 minutes, drain, and bring to a boil to prepare the marinade. Then bring to a simmer and pour the brine over the zucchini again.

Marinating is done under a screw cap (they are also necessarily sterilized).

Recipe for peeled zucchini

You can peel the vegetables using the classic recipe. The only difference is that the skin is removed, so reduce the boiling time to 5 minutes. Otherwise, the zucchini will fall apart.

Rules and duration of storage of blanks

Store the preserves in a dry, dark place for up to 2 years. Refrigerated, the prepared snacks will last no more than 3 weeks.