Simple recipes for preserving zucchini for the winter with tomato paste and garlic

Zucchini preserved for the winter with tomato paste and garlic is a versatile pickle. The vegetable mixture pairs perfectly with grains and other vegetable side dishes. This appetizer can be used as a side dish for dinner or as a standalone appetizer.

How to marinate zucchini with tomato paste for the winter

To make delicious canned snacks, it is always recommended to listen to the advice of experienced cooks:

• zucchini and vegetables are stewed or fried in a small amount of oil, and then placed in sterile jars;
• You can use ready-made tomato paste or make it yourself at home;
• It is allowed to add additional herbs and aromatic components: garlic, basil, dill, bay leaf, pepper, cumin, paprika.
• In addition to zucchini, you can add onions, carrots, sweet and hot peppers to the appetizer;
• For long-term storage, use vinegar or vinegar essence. Granulated sugar can be added if desired, as it improves the flavor;
• After sealing the jar tightly, be sure to wrap it in a warm blanket and leave it until it cools completely.

How to choose and prepare zucchini and tomato paste

The taste of this appetizer depends directly on the right ingredients. It's recommended to use young zucchini. The skin is thin, the flesh is firm, and it's practically seedless. Young zucchini don't need to be peeled. Simply wash them, trim off any inedible parts, and shred. If the zucchini was picked a while ago and has been sitting at home, it's recommended to remove the skin and seeds. Otherwise, the zucchini will be tasteless due to the tough skin. Even prolonged cooking won't soften the vegetable.

Important! Zucchini with white skin is more delicate, while green zucchini should be peeled.

You can make tomato paste yourself at home. You'll need ripe, juicy tomatoes, as well as salt and sugar to taste. If you're short on time, you can use ready-made tomato paste. It's recommended to purchase the product in a glass container with an airtight lid.

It's important to pay attention to the expiration date. The paste should be thick, but not runny.

Fresh garlic, black and allspice pepper, cumin, and marjoram pair well with zucchini and tomato paste. Add them according to your taste preferences.

Recipes for marinated zucchini with tomato paste

One of the best things about zucchini is that it pairs beautifully with all vegetables. It's a bit bland in taste and doesn't have a distinct aroma. However, it's worth mixing it with other ingredients because it absorbs all the flavor.

A distinctive feature of this product is that the flesh becomes translucent when cooked. Regarding its downsides, zucchini lacks the natural acid that provides additional preservative properties. For this reason, it's recommended to pair it with tomatoes or tomato paste. Let's look at several step-by-step recipes.

Classic recipe

Simple and no less delicious Recipe for preserving zucchini with tomato paste for the winter.

To prepare, you need to prepare:

• zucchini – 8 medium-sized pieces;
• Tomato paste – 120 g;
• granulated sugar – 190 g;
• table vinegar – 75 ml;
• sunflower oil – 210 ml;
• rock salt – 60 g;
• filtered water – 520 ml;
• garlic – 1 head.

Wash and dry the vegetables. Remove any skin, coarse fibers, and seeds if necessary. Chop into medium cubes. Place in a saucepan. Separate the garlic into cloves, peel, and chop finely. Add this mixture to the zucchini along with salt and sugar. Stir.

In a separate bowl, combine the paste and water. Stir gently until the mixture is smooth. Pour into the saucepan with the vegetable mixture. Repeat with the oil. Place on the stove and simmer over medium heat for 30 minutes. After 30 minutes, pour in the acid and stir. Heat the mixture for another 5 minutes and then pour into sterile jars, sealing them tightly. Place under a warm blanket until completely cool.

With carrots

This appetizer is perfect as a side dish for meat or fish, and it will also be very tasty simply spread on a piece of bread.

To prepare, you need to prepare:

• zucchini – 1 kg;
• ground pepper – 0.5 tsp;
• tomatoes – 600 g;
• table vinegar – 40 ml;
• onion – 0.4 kg;
• table salt – 20 g;
• carrots – 0.4 kg;
• granulated sugar – 60 g;
• sweet peppers – 300 g;
• tomato paste – 100 g;
• vegetable oil – 150 ml;
• garlic – 30 g;
• fresh parsley to taste.

Peel the onion and garlic. Cut the onion into half rings, and puree the garlic. Place the prepared ingredients in a heavy-bottomed pan, pour in the oil, and place on the stove. Sauté for 7 minutes over medium heat. Peel the carrots, rinse, and shred. Fry the vegetables, stirring regularly.

Quarter the tomatoes, cutting out the stems first. Remove the seeds and white membranes from the bell peppers and slice into strips. Add to the other vegetables and continue cooking for 10 minutes.

Add the paste, granulated sugar, and coarse salt. Stir and continue simmering for 15 minutes. Rinse the zucchini, removing the skin and seeds if necessary. Chop into cubes or wedges, as preferred. Add to the other ingredients along with the chopped herbs and vinegar. Stir gently. Cook for 15-20 minutes. It's important for the zucchini to soften slightly. Portion into sterile jars and seal tightly. Place under a warm blanket until completely cool.

With garlic

Treating your guests to this appetizer will leave them in a euphoric state for a long time. Adding spicy spices enhances the vegetable's flavor, giving the dish a unique taste.

• young zucchini – 1.5 kg;
• garlic – 50 g;
• Korean carrot seasoning – 30 g;
• table vinegar – 75 ml;
• rock salt – 20 g;
• granulated sugar – 100 g;
• vegetable oil – 100 ml;
• tomato paste – 250 g;
• fresh dill.

Wash the zucchini, dry it, and trim off a thin layer of skin if necessary. Chop into slices. Place the zucchini in a thick-bottomed bowl and add the hot Korean salad dressing, granulated sugar, tomato paste, acid, salt, and oil.

Place the container with the contents on the stove. Bring to a boil, then reduce the heat. Continue cooking for 60 minutes.

Rinse the herbs, dry them, and chop finely. Separate the garlic into cloves, wash, and chop finely. After the specified time, add the garlic and herbs. Stir, and heat the appetizer for another 20 minutes. Portion into sterile jars.

Without sterilization

You can prepare the dish without pre-sterilization. This procedure will save you a significant amount of time.

To prepare canned food you need to purchase:

• table vinegar – 80 ml;
• zucchini – 4.5 kg;
• rock salt – 120 g;
• tomato juice – 2 l;
• granulated sugar – 250 g;
• tomato paste – 100 g;
• prepared mustard – 60 g;
• chili – 4 pods;
• sweet pepper – 4 pods;
• garlic – 150 g.

Wash the zucchini and divide it into equal halves horizontally. Remove the seeds and chop into wedges. In an enamel saucepan, combine the tomato juice and paste. Add salt, granulated sugar, mustard, and oil. Stir until completely dissolved. Separate the garlic into cloves, peel off any unsuitable skins, and chop finely.

Remove the seeds and white membranes from both peppers. Chop into slices. Add to the sauce and bring to a boil. Add the zucchini and bring to a boil. Cook over medium heat for 40 minutes. Stir occasionally, but be very careful not to break the cloves. Place in sterilized jars and seal tightly.

How and how long are the blanks stored?

It's recommended to keep canned food within 12 months. The older the food, the less favorable its flavor may be. Choose the right storage location: refrigerator, cellar, or kitchen counter. Keep the food away from direct sunlight and away from heat sources and stoves.