11 Best Recipes for Pickling Zucchini with Garlic for the Winter

Zucchini is a versatile vegetable. It can be used to make a wide variety of preserves. Whole zucchini can be pickled, used in caviar, or used in salads. Basically, there's plenty of scope for your imagination. For example, you can prepare zucchini with garlic for the winter.

How to prepare zucchini with garlic for the winter

There's nothing easier than preparing delicious zucchini for the winter. The recipes don't require many ingredients and don't require a lot of time cooking and preserving.

Selecting and preparing ingredients

To prepare this winter preserve, first select zucchini. Zucchini can also be used. Both unripe and overripe zucchini can be used. If the pulp has started to spoil a little, the damaged areas are simply cut out before cooking. The remaining pulp can be processed.

The fruits are thoroughly washed to remove any dirt, then the stems are trimmed. If the skin is too tough, it is cut off. This type of skin usually occurs on varieties with dark green skin. The vegetables are cut into cubes or slices, depending on the recipe.

Sterilization of containers

First, thoroughly wash the containers in which the canned goods will be stored with baking soda. Then, be sure to dry them thoroughly before sterilizing.

Sterilizing jars before storing the preserves isn't necessary. However, doing so will extend their shelf life to two years. You can sterilize the jars in hot water or with steam. In the former case, sterilization occurs after the jars are filled. Place a towel on the bottom of the pan, then fill it with water. Place the jars so they don't touch each other. Boil for 20 minutes.

The second option is steam. Boil a small amount of water in a kettle. Insert the jars into the lid opening and let them sit for 15 minutes.

Delicious winter zucchini recipes

Simple zucchini recipes for the winter. You can use not only zucchini but any other vegetables to prepare the preserves. Spices and herbs are also essential. Dill and parsley pair best with zucchini. For spices, you can use black pepper (ground and whole), mustard seeds, or bay leaves.

The traditional way

What products do you need:

• zucchini;
• garlic;
• fresh herbs;
• black peppercorns;
• sugar;
• coarse salt;
• table vinegar;
• boiled water.

How to preserve for winter:

1. Cut the fruits into thick circles.
2. Chop the greens as finely as possible.
3. Crush the garlic cloves in a garlic press.
4. Prepare the marinade.
5. In another container, bring clean water to a boil.
6. Fill the jars with vegetables and pour boiling water over them.
7. Leave for 15 minutes.
8. Drain and pour the marinade over the mixture again.
9. Before you begin preserving, let the marinade sit for a while to allow the flavors and aromas of the vegetables and garlic to infuse into the marinade. This will make the preserves even more delicious.

A quick recipe without sterilization

How to cook quick zucchini:

1. Cut the vegetables, chop the herbs and garlic (use spices as desired).
2. Mix everything together.
3. Add salt, sugar and vinegar.
4. Pour in vegetable oil.
5. Pour the vinegar dressing over the vegetables.
6. Mix well again.
7. Fill the jars with the mixture.
8. Cover with metal lids and then screw them on.

Spicy zucchini with herbs

Chop the vegetables (any kind will do). Chop the herbs, and puree the chili pepper. Mix the dill, parsley, and chili, then add the vegetable oil and vinegar. Season with salt and sugar. Mix all ingredients together. Place some of the vegetables in jars, then add a layer of the spicy dressing, filling the jars in layers until they're full. Then, cover with lids and screw them on tightly.

Crispy marinated zucchini with garlic

What you will need:

• zucchini;
• garlic heads;
• dill with umbrellas;
• vinegar;
• sweetener;
• salt;
• bay leaf.

How to cook:

1. Coarsely chop the dill. Chop the vegetables into rounds. Alternatively, you can cut the fruits into large strips. Avoid chopping the vegetables too finely, otherwise they won't be crispy.
2. Crush the garlic with a knife and chop.
3. Place spices on the bottom of the container and fill with vegetables.
4. Cook the marinade.
5. To make the snack crispier, you need to use more vinegar.
6. Pour the marinade over the preparation.

Zucchini snack

What you need:

• zucchini;
• tomatoes;
• carrot;
• bell pepper;
• garlic heads;
• coarse salt;
• sweetener;
• table vinegar;
• vegetable oil.

How to preserve:

1. Peel the vegetables.
2. Chop them and grind them in a blender, except for the tomatoes.
3. Cut the tomatoes into cubes separately and boil them.
4. Add salt and sugar, you can add a little pepper.
5. Grind the mixture with a blender.
6. Mix everything and put on fire.
7. Pour in the vinegar and vegetable oil. Stir again.
8. Cook for about 30 minutes.
9. When the snack is ready, it is ground again using a blender until the mixture is homogeneous.

Spicy zucchini in garlic sauce

What you need:

• zucchini;
• garlic heads;
• fresh dill;
• salt;
• sugar;
• vinegar.

How to preserve vegetables in garlic sauce:

1. Grate the garlic and mix with chopped herbs.
2. Add salt to taste, add sugar and vinegar.
3. Mix the mixture thoroughly. You can even pound it with a mortar.
4. Cut the zucchini into slices and fry.
5. Spread garlic sauce on each circle and spread it.
6. Place the mixture into jars.

With vinegar

Cut the vegetables into large strips. Place bay leaves and mustard seeds in the bottom of the jars and fill them with the vegetables. Cover with cold water. After about 20 minutes, drain the water and add vinegar, salt, and sugar.

Once they've dissolved, pour the marinade over the preserves. After that, you can seal the preserves with lids.

Cubed zucchini in oil

What products will you need:

• zucchini;
• garlic heads;
• vinegar;
• salt;
• granulated sugar;
• vegetable oil.

How to preserve:

1. Peel the vegetables if they are tough. Dice, season with salt, and let sit for a few hours.
2. Heat the oil, add salt and granulated sugar, pour in the vinegar.
3. Stir, bring it to a boil.
4. Pour the juice from the vegetables.
5. Grate the garlic and mix with the vegetables.
6. Fill the containers and pour in the hot oil marinade.
7. Leave the mixture to sit for 20 minutes to allow the oil to infuse with the aroma of the zucchini and garlic.

Stewed zucchini with garlic

What products will be needed for cooking:

• zucchini;
• onions;
• several heads of garlic;
• salt;
• granulated sugar;
• table vinegar 9%;
• ground black pepper or peppercorns.

How to preserve your food for the coming winter:

1. Chop the vegetables.
2. Crush the garlic in a garlic press.
3. Finely chop the onion. Fry it in a frying pan, then add the vegetables.
4. Add salt and pepper.
5. Stewing takes about 10 minutes.
6. At the end of cooking, add garlic.
7. Fill the containers with the mixture, add a little sugar and pour in the vinegar.
8. After this, you can start twisting the blanks.

Fried vegetables with garlic for the winter

What products will you need:

• zucchini;
• garlic heads;
• carrot;
• bell pepper;
• vegetable oil;
• ground black pepper;
• salt;
• vinegar;
• fresh parsley;
• bay leaf.

How to prepare a snack for the winter:

1. Cut the zucchini into thick circles.
2. Grate the carrots, chop the pepper into cubes or thin strips.
3. Fry the zucchini separately.
4. Mix carrots and peppers and fry in another pan.
5. Grate the garlic and chop the parsley.
6. Mix the spices, pour in the vinegar and add salt.
7. Mix vegetables with garlic dressing.
8. Place one layer of zucchini in the jar, then a layer of carrots and peppers. Fill the jars to the top.
9. Place a bay leaf on top.

Canned zucchini with carrots and garlic

What products will you need:

• zucchini;
• carrot;
• garlic heads;
• bay leaf;
• mustard seeds;
• fresh dill;
• black peppercorns (ground pepper will also work);
• fine table salt;
• granulated sugar;
• table vinegar 9%;
• vegetable oil.

How to preserve food for the winter:

1. Cut the zucchini into cubes.
2. Peel the carrots, grate or chop finely.
3. Crush the garlic in a garlic press.
4. Prepare the marinade.
5. Place bay leaves, pepper and mustard seeds on the bottom of the containers.
6. Chop the dill, combine the vegetables and add the dill.
7. Mix the mixture and fill the jars with it.
8. Add a little vegetable oil and then fill the containers with marinade.
9. After this, you can begin rolling and sterilizing, if this was not done before placing the vegetables.

Duration and storage conditions of canned food

The shelf life of canned goods is almost 2 years. If the jar has not been sterilized, it will keep for several months. To maximize shelf life, store canned goods in a cool, dry place away from direct sunlight. The ideal temperature for storing canned goods is between 4 and 7 degrees Celsius.

For example, it is best to put the screw in a cellar or basement.

You can also put the preparation in the refrigerator or store them in a pantry or on the balcony.