11 Best Recipes for Spicy Pickled Zucchini for the Winter

Spicy pickled zucchini for the winter — a unique dish that will grace any table. This preserve will appeal even to those who can't stand fresh vegetables. Zucchini can even taste like mushrooms, the key is choosing the right marinade and seasonings. The most delicious preparations are made with cucumbers, honey, Korean carrot seasoning, and garlic.

Taste characteristics of the preparation

The zucchini preparations described below are quite spicy. Therefore, people with gastrointestinal conditions, such as gastritis or ulcers, should exercise caution when preparing them.

Canned zucchini contains a lot of salt and hot spices, so it's not exactly easy on the body. Furthermore, many recipes also call for vegetable oil. Therefore, to avoid overloading the gastrointestinal tract, it's best to eat this type of canned zucchini with boiled meat or fish or whole grains, rather than overcooked meat or stewed potatoes—basically, heavy foods.

Zucchini preserves are not only delicious but also very healthy. They are also suitable for those trying to lose weight. One hundred grams of raw vegetables contain only 25 calories. But, of course, when adding seasonings and oil, the calorie content may increase.

These preserves are rich not only in carbohydrates and proteins, but also in various beneficial substances. They are high in phosphorus, potassium, sodium, magnesium, iron, molybdenum, and zinc. They also contain large amounts of vitamins A, C, and B. Overall, all of this has a positive effect on digestion, helps maintain water-salt balance, and improves the condition of nails, skin, and hair.

Of course, in cold weather, when the body receives minimal vitamins and microelements, a zucchini preparation will help restore the body's natural strength.

Selecting and preparing ingredients

Zucchini is an annual crop belonging to the Cucurbitaceae family. It has an oblong shape and can range in color from whitish or yellow to green. Flavor depends little on color, so the choice of color is purely aesthetic.

To ensure the zucchini tastes delicious when preserved, you need to choose it wisely. The following vegetables are recommended:

• The shape is oblong, up to 15 centimeters long, weighing no more than 20 grams each.
• The color is light yellow, but you can also get one with a greenish tint or stripes.
• The skin is smooth and dense, without dark spots.
• The structure is solid, elastic, without compactions, soft or rotten areas.

It's best to buy zucchini when it's ripening; that's when it's at its healthiest. But if you can't prepare it right away, you can store it in the refrigerator for a couple of weeks.

Preparing the container

For canning zucchini, a one-liter container is best. However, in a pinch, you can use jars twice as large.

First, all found jars are inspected for chips. Any with cracks, rust, or scratches are discarded—they won't be suitable for sealing the jar. Perfectly smooth and undamaged jars are washed with baking soda and a rough cloth in warm water. Pay particular attention to the neck area. Dark marks or rust may remain there from previous canning. After washing, the jars are rinsed. The main thing is that there is no detergent or soap residue left on them.

Next comes sterilization. This can be done in either the oven or the microwave. This is a mandatory step, as the quality of the jars depends on it. The lids are not sterilized; they must be boiled for 2-3 minutes. Then, the jars are placed upside down on a clean towel.

The best pickled spicy zucchini recipes

Use one of the proven recipes.

The traditional way

The traditional recipe calls for zucchini to be prepared with vinegar. You'll need:

• 1.5 kilograms of zucchini;
• 1.2 milliliters of water;
• 8 tablespoons of 9% table vinegar;
• 10 cloves of garlic;
• cloves, black pepper, bay leaf to taste;
• one bunch of parsley and dill (you can omit them, but with them the appetizer will be brighter and tastier);
• 4 tablespoons of salt and sugar.

Wash the greens thoroughly, separating each sprig. After washing, place them in a colander to drain.

Prepare the marinade. Add all the spices and herbs to the boiling water. Add the vinegar at the very end, once it's boiling. Meanwhile, arrange the garlic cloves in the bottom of the jar, and top with the finely chopped zucchini (skin removed). You can also slice the zucchini if ​​you'd like a more unique twist.

After the ingredients are mixed in the jar, simply pour the marinade over them. Once the mixture has reached room temperature, it needs to be sterilized (for 10 minutes). Then, quickly seal it with metal lids. If the mixture isn't sterilized, it can be stored in the refrigerator on the bottom shelf for up to a week.

Assorted cabbage

Zucchini and cabbage are considered a standalone dish; they can be eaten with potatoes, grains, or simply with bread. For 1.2 kilograms of the main ingredient, you'll need:

• 1.2 kilograms of white cabbage;
• 2 large carrots;
• 80 grams of salt vinegar;
• 2 tablespoons of salt and sugar;
• spices to taste - bay leaf, black peppercorns, cloves.

The zucchini is cut into thin strips, and the cabbage is chopped into standard, not too fine, pieces. Salt is added, the mixture is mixed, and the marinade is left for 3 hours. The marinade is prepared according to the classic recipe, with the vinegar added at the very end.

With cucumbers

The recipe is basically the same as the standard one. The special twist is the addition of pre-boiled cucumbers. For every 2 kilograms of zucchini, you'll need just half a kilo. Boil the cucumbers until they turn a burgundy color.

With carrots without sterilization

This dish should be eaten immediately and kept in the refrigerator for no more than a week. Take:

• 1.5 kilograms of zucchini;
• 1 kilogram of carrots;
• a glass of water;
• 2 tablespoons of salt and sugar;
• 20 grams of vinegar;
• vegetable oil to taste;
• a bunch of parsley and dill.

Finely chop the zucchini and combine with the carrots. Prepare the marinade according to the standard procedure, adding the vegetables five minutes before the end of cooking. Add vinegar when the heat is turned off. Use natural, aromatic vegetable oil; add it at the very end.

In honey marinade

Unusual taste zucchini is marinated in honeyThis savory preparation will be made from the following ingredients:

• 1 kilogram of zucchini;
• two tablespoons of natural honey;
• 1 head of garlic;
• 3 tablespoons of natural homemade vinegar;
• 2 tablespoons of salt and sugar;
• parsley and basil to taste.

The vegetable preparation process is standard: cut them into the smallest possible pieces, preferably strips. Mix vinegar, honey, and herbs and add them to the water. Pour this solution over the vegetables and let them sit for three hours.

A sharp blank under nylon caps

Keep the mixture under nylon lids for up to a month. You'll need the standard amount of ingredients. However, the special feature is the addition of peppercorns (10 black peppercorns, a pinch of red peppercorns, and 100 grams of cayenne pepper per 3 kilos of vegetables).

Spicy salad for the winter

For this salad you will need:

• 2 kilos of zucchini;
• 1 bunch of dill;
• 4 heads of garlic;
• 2 tablespoons of salt and sugar;
• 1 glass of vinegar;
• 1 cup vegetable oil;
• 15 black peppercorns;
• 1 tablespoon red pepper;
• basil, cloves to taste.

Essentially, this recipe is not much different from the classic one. The zucchini gets its spiciness from the increased use of seasonings.

Fried Baking Zucchini

Taken:

• 1.5 kg zucchini;
• 1 liter of water;
• 8 tablespoons of 9% table vinegar;
• 10 cloves of garlic;
• 4 tablespoons of salt and sugar;
• red pepper, black pepper, capsicum.

The zucchini is finely chopped and fried in a generous amount of vegetable oil. Seasonings are added along with the prepared marinade.

Spicy vegetable in tomatoes

This recipe differs from the usual one in that red hot pepper pods are added. Regular tomato paste is used in the marinade (200-250 grams per liter).

Spicy zucchini mushrooms

They take:

• 1.5 kg zucchini;
• 1.2 liters of water;
• 8 tablespoons vinegar;
• 10 cloves of garlic;
• cloves, black pepper, bay leaf to taste;
• a bunch of dill;
• salt, sugar 4 tablespoons each.

Prepare the marinade. Add all the spices to boiling water. Pour it over the zucchini and let it sit for 3 hours. Let it simmer for a few minutes. Add garlic and herbs, and mix with vegetable oil.

Korean salad

Korean cuisine is loved by many for its vibrant, spicy, and unique flavors. For this recipe, you'll need:

• 3 zucchini;
• 2 large bell peppers of different colors;
• 3 carrots;
• head of garlic and onion;
• a tablespoon of sesame seeds and soy sauce;
• 2 tablespoons of citric acid, salt and sugar;
• Korean carrot seasoning;
• 1 cup olive oil.

Peel the zucchini and remove the seeds. Grate them, season with salt, and let them sit until they release their juices. Meanwhile, thoroughly wash the vegetables and herbs and cut them into long strips. Meanwhile, prepare the marinade: melt the butter in a frying pan, add the onion, garlic, and spices. Immediately pour this mixture over the zucchini and other vegetables, and toss to combine. Refrigerate the salad for at least 3 hours to allow the flavors to infuse.

Duration and storage conditions

Store unsterilized for up to a week, or under nylon lids for a month. Store sterilized for up to a year.