5 Best Recipes for Marinated Zucchini and Tomatoes for the Winter

Zucchini is commonly used to make caviar. This is a rather labor-intensive and time-consuming process. Marinated zucchini with onions and tomatoes is a quick and equally delicious way to preserve fruit for the winter. This appetizer looks delicious and is a great accompaniment to hot dishes. If you're feeling adventurous, you can also marinate zucchini with cucumbers, bell peppers, or cauliflower.

Do you marinate zucchini with tomatoes?

Zucchini itself doesn't have a strong flavor, so you can add tomatoes, bell peppers, or hot peppers to the preserves. The result is a delicious appetizer with a vibrant tomato flavor.

We sterilize containers

Place clean jars in an oven preheated to 120 degrees for 7-15 minutes (depending on volume). To sterilize with steam, place the containers upside down in a colander placed in a pan of boiling water.

The best recipes and step-by-step preparation

Before canning, remove the stems from the zucchini and trim off the tough skin (you can leave it on if it's young). Cut into slices or strips. Wash the herbs and tomatoes and let them dry. Peel the garlic and separate the cloves.

For the marinade (for 400 ml of water):

• salt – a tablespoon;
• sugar – a tablespoon;
• vinegar – 3 tablespoons.

Jars filled with vegetables are poured with the marinade and placed in a saucepan, lined with a towel or silicone mat. Add hot water, bring to a boil, and let sit for 10-25 minutes.

Afterwards, roll up the jars, place them upside down, and leave them until they cool completely. For additional sterilization, you can wrap the hot jars in an old blanket.

Classic version of the blank

Place a sprig of dill, 5-6 allspice berries, and 1 clove in a container. Add some sliced ​​onion. Top with zucchini slices and tomatoes, pour in the marinade, and sterilize.

A quick recipe

The quantity of fruit is not specified, as it all depends on the size. The remaining ingredients are based on a liter jar:

• 2-3 sprigs of dill,
• 4 cloves of garlic;
• horseradish leaves
• a small (0.5-1 cm) piece of hot pepper;
• allspice peas – 3 pcs.

Place spices, zucchini slices or sticks, and tomatoes on the bottom of the container. Pour hot marinade over it. Sterilize.

Let's prepare a spicy assortment with bell peppers

Zucchini marinated with tomatoes and bell peppers turns out piquant and crispy.

Place horseradish leaves, blackcurrant leaves, cherry leaves (2-3 each), and dill leaves at the bottom of the jars. Top with zucchini strips, bell peppers, and tomatoes. For a spicier taste, add garlic and black peppercorns. Adjust the proportions of vegetables to your taste.

Without sterilization

Slice the zucchini (slightly overripe is fine) into rounds and remove the core. Place a zucchini ring on each tomato. Fill the jars, layering with herbs and peeled garlic cloves, pour boiling water over them, and then drain. Repeat this process three times. Then fill the jars with the hot marinade and seal.

Tip: To give the marinated zucchini and tomatoes a piquant flavor, you can add sprigs of rosemary to the jars.

A colorful assortment of "finger-licking good" for the winter

You can add not only bell peppers, but also cucumbers and cauliflower to preparations with zucchini and tomatoes.

Place chopped garlic, onion rings, and dill sprigs in the bottom of the container. Adjust the remaining spices to taste. Top with cucumbers, cauliflower florets, and zucchini. Add the tomatoes as the top layer. Pour the marinade over the top and sterilize.

Storage features of the finished product

Marinated zucchini with tomatoes should be stored in a cool, dark place (on a balcony or loggia).

It is better to store unsterilized preparations in the refrigerator.