Zucchini and pepper recipes for the winter are delicious. Zucchini marinated with bell pepper - a simple recipe for preparing for the winter. How winter preparations can be prepared from zucchini

Preparing for the winter is useful, but it can also be enjoyable. Remember how the harvesting season usually begins? You need to find the best proven recipes, prepare jars and other containers, and then slowly buy everything you need and make preparations.

And if you remove the most difficult stage from this list - the search for proven recipes, then the process of preparing winter preparations will be very, very enjoyable. Zucchini-based preparations are a healthy and tasty product that is easy to prepare (and also very inexpensive).

How can winter preparations be made from zucchini?

Zucchini is a unique product. Like cucumbers, they have practically no distinct taste of their own, which means that with the right skill, you can cook anything from them. Various salads - both vegetable and with various additives such as rice.

You can make caviar - there are hundreds of recipes: from baked and raw vegetables, with the addition of garlic and all kinds of spices. Jams and compotes are made from zucchini, they are pickled (like cucumbers and mushrooms), and salted. Read the recipes, choose the ones you like and cook for your health!

Zucchini caviar - step-by-step recipe

Squash caviar is a wonderful and tasty appetizer that can be eaten on its own (just with bread), used as an additive to vegetable and meat dishes, or eaten as a side dish.

Ingredients:

• 5 kg of young peeled zucchini
• 250g tomato paste (it’s better to take canned from the store rather than homemade);
• 300 ml refined oil;
• 2 tbsp. vinegar essence (the one that is 70%);
• 100g garlic;
• 0.5 l of water;
• 3 tbsp. salt;
• 2 chili peppers.

Preparation:

1. Peel the raw zucchini, remove the seeds and grind in a meat grinder (or blender), grind the pepper and mix the mass.
2. Mix water with tomato paste, and then pour into a saucepan with the zucchini-pepper mixture.
3. Pour refined oil into a saucepan with the zucchini mass, add sugar and salt, mix well and put on medium heat.
4. Simmer the vegetable mixture for about an hour and a half, stirring occasionally.
5. Peel three heads of garlic and chop.
6. When the mixture has been on the fire for 70-80 minutes, add garlic and vinegar, mix the whole mixture well, and cook for ten minutes.
7. Remove the pan from the stove, put it in jars and roll up the lids, turn it upside down and put it under the blanket.

Finger-licking zucchini - a very tasty preparation

Finger-licking zucchini is delicious and quite easy to prepare.

Ingredients:

• 3 kg of young peeled zucchini;
• 1 kg of bell pepper (preferably red) pepper;
• 0.5 kg of tomatoes;
• 1 tbsp. refined oil;
• 0.5 tbsp. (or more - to your taste) vinegar 9%;
• 1 tbsp. Sahara;
• 2 heads of garlic;
• 2 chili peppers;
• 2 tbsp. salt.

Preparation:

1. Chop the zucchini into large pieces (this is necessary so that the zucchini does not boil over during the process).
2. Puree the tomatoes and peppers with a blender or meat grinder, put them in a saucepan, pour in salt, sugar, pour in the oil, add chopped garlic (you can grind it in a meat grinder or blender together with tomatoes and peppers). The mixture must be mixed well.
3. Place the zucchini in a saucepan with the vegetable mixture, mix well, cover with a lid and place on medium heat.
4. When the mixture boils, you need to leave it on the stove for another twenty minutes (if the mixture boils too much, then you need to turn the heat down).
5. Then add the vinegar, mix, heat for two minutes and put into jars (pre-sterilized), then roll up.

Zucchini salad for the winter - step-by-step photo recipe

In cold weather, when it’s blowing outside and frost covers the windows with fancy patterns, you really want to see a fragrant piece of summer warmth on the table. Jams, compotes, cucumbers, tomatoes... what else can you pamper your family with? If your garden beds are full of zucchini, then you can prepare a spicy salad with tomato sauce.

Your mark:

Cooking time: 3 hours 0 minutes

Quantity: 3 servings

Ingredients

• Zucchini: 2 pcs. medium size
• Bow: 3 pcs.
• Carrots: 10 pcs. little ones
• Fresh dill: bunch
• Garlic: a few cloves
• Tomato sauce: 120 ml
• Salt: 1 tbsp. l.
• Water: 125 ml
• Vegetable oil: 2 tbsp. l..

Cooking instructions

Store jars of squash salad in a cool place.

The salad is so tasty that it doesn’t always survive until winter. Of course, this is a great addition to many summer dishes.

Zucchini salad in tomato sauce goes perfectly with boiled new potatoes. Serve it also with rice, pasta or buckwheat. The combination of such a spicy salad with meat would also be appropriate.

Korean zucchini for the winter - the best recipe

Spicy zucchini rolls pale in comparison to Korean zucchini; if you like spicy food, be sure to try it.

Ingredients:

• 1 kg. mature large zucchini;
• 1 tbsp. grated carrots;
• 1 tbsp. chopped onion rings;
• 1 tbsp. thinly sliced ​​bell pepper;
• 6-8 cloves of garlic;
• 0.5 tbsp. vinegar 9%;
• 3 tbsp. sugar (if you prefer sweeter, then with a slide);
• 10 g salt;
• Korean carrot spices (1.5 tbsp);
• a bunch of dill and parsley.

Preparation:

1. Grate the zucchini and place in a saucepan.
2. Then you need to add carrots, onions, peppers, chopped garlic, refined oil, sugar and salt, seasoning, chopped herbs and vinegar, mix everything and leave to rest for 4 hours.
3. Then mix again, put in sterilized jars and cover with lids, put the jars in a pan, pour water into the pan and bring to a boil.
4. The preparations need to be boiled in this way for 25 minutes (for 500-700 gram jars), after which we close the lids and set the jars to cool with the lids down.

A very simple recipe for preparing zucchini: minimum time, excellent results

Great recipe that's easy to make. This salad should be stored in the refrigerator.

Ingredients:

• 1 liter jar of chopped zucchini;
• 1 liter jar of chopped tomatoes;
• 1 liter jar of grated onions, carrots and garlic (the ratio is to your taste, no more than a head of garlic for this amount of vegetables);
• 0.5 tbsp. refined oil;
• 2 tsp salt;
• 2 tbsp. Sahara;
• 1 tsp vinegar 70%.

Mix all the products and simmer over medium heat for about an hour and a half (depending on the ripeness of the zucchini), and then place in sterilized jars and roll up. Cool with the bottom up, in a blanket.

Mother-in-law's tongue from zucchini - step-by-step detailed recipe

Everyone will like this spicy snack called “Mother-in-Law’s Tongue” - it’s very tasty.

We will need:

• 2 kg. mature large zucchini;
• 1 kg. sweet pepper;
• 1 tbsp. vegetable oil;
• 1 cup of sugar;
• 2 chili peppers;
• 1 head of garlic;
• 1 tsp salt;
• 1 kg. tomato ketchup;
• 1 tbsp. vinegar 70%;
• several bay leaves, a package of peppercorns.

Preparation:

1. Peppers and zucchini need to be washed, cleaned of tails and seeds and cut into large pieces into a saucepan.
2. The hot pepper should be cut into rings, mixed with garlic pressed through a special press and added to the vegetable mixture.
3. Then you need to put ketchup in a saucepan (if you like it spicier, you can use a spicy variety of ketchup), pour in oil and vinegar, add spices, salt and sugar.
4. Bring the mixture to a boil, reduce the heat and simmer for an hour.
5. The mixture should be poured into sterilized jars and rolled up.

Pickled zucchini - ideal preparation for the winter

The easiest way to prepare zucchini for the winter is to pickle it.

For the king of the table - pickled zucchini, we will need the following ingredients:

• 3 kg. young zucchini;
• half a head of garlic;
• 1 tbsp. salt;
• 1 tbsp. Sahara;
• 2 tbsp. vinegar 9%;
• 2 tbsp. vodka.

You can add leaves and roots that you usually add to cucumbers or tomatoes - this could be currant and raspberry leaves, dill, horseradish, parsley.

Preparation:

1. Zucchini must be cut into thin slices and placed in jars (it is best to take 500-700 gram jars).
2. Place a few cloves of garlic and a couple of peppercorns in each jar.
3. Boil water (2 liters), add salt, sugar and vinegar, stir and pour over the zucchini.
4. Then roll up the lids and leave to cool upside down (preferably in a blanket).

Adjika from zucchini - simple and tasty

Zucchini adjika can be prepared in less than an hour, but I warn you - it is a spicy and tasty appetizer.

Ingredients:

• 3 kg. young zucchini;
• 0.5 kg of sweet pepper;
• 0.5 kg carrots;
• 1 kg of tomatoes;
• 1 tbsp. refined oil;
• 2 tablespoons each of salt, sugar, red hot pepper and vinegar 9%.

Everything needs to be crushed in a convenient way (I prefer a blender), mixed with spices, oil, and cooked for forty minutes. Then add vinegar, cook for a couple of minutes and put into jars, close with lids and cover with a blanket.

Zucchini lecho recipe

Do you love zucchini lecho as much as I love it? If yes, then pay attention to the recipe!

Ingredients:

• 2 kg each of fleshy tomatoes, sweet bell peppers (tastier with yellow or red peppers, green ones give a sharp taste) and zucchini (if they are not too young, it is better to peel and remove the seeds).
• For the syrup you will need 0.5 cups of refined oil, apple cider vinegar and sugar, as well as 2 tbsp. salt.

These are the basic ingredients for classic lecho; if you want to diversify the taste, you can add pepper, garlic, dill and other spices.

All vegetables need to be cut into equal cubes, placed in a saucepan and cooked for 15 minutes after the start of boiling, and then add salt, sugar, oil and vinegar. The finished product is placed in jars (certainly after sterilization), sterilized for another 20 minutes, rolled up and turned over. Cool under the blanket.

Zucchini like milk mushrooms - step-by-step recipe

It’s very easy to surprise your family and guests with a new appetizer - prepare zucchini for milk mushrooms. Crispy, with a rich taste... mmm - this is a masterpiece!

Ingredients:

• 2 kg of any zucchini (if too large, cut thinner);
• 1 tbsp. l. sea ​​salt;
• 0.5 tbsp. pepper (ground or peas);
• 3 tbsp. Sahara;
• 3 tbsp. refined oil;
• 0.5 tbsp. vinegar 9%;
• garlic and dill to taste.

Preparation:

1. Vegetables need to be peeled and cut so that the pieces visually resemble chopped mushrooms.
2. Chop the garlic and dill, mix everything (including vinegar, oil and spices) and leave for several hours.
3. Sterilize jars and lids.
4. Place the zucchini with dill and garlic in jars, cover with lids and sterilize the jars by boiling for 10 minutes.
5. After this, the jars are rolled up, turned over and cooled. There is no need to cover with a blanket.

There are many recipes for pickled vegetables, but this recipe will surprise even experienced housewives.

Ingredients for a 0.5-0.7 l jar:

• 4 firm tomatoes;
• small young zucchini;
• half a sweet pepper;
• some carrots and garlic.

For the marinade you need 3 cloves of garlic, 1 tsp. mustard seeds, 3-5 peppercorns, 1 tbsp vinegar, salt and sugar to taste.

Preparation:

1. Vegetables need to be cut into pieces.
2. Place garlic, peppercorns and mustard on the bottom of a dry jar.
3. Then lay out layers of sweet peppers, carrots, zucchini and tomatoes.
4. To prepare the marinade, you need to boil 300 ml of water, add salt, sugar (about 2 tablespoons each or to your taste) and vinegar and pour the marinade over the vegetables.
5. Cover the jars with lids and sterilize for 10 minutes.
6. Then roll up the lids, turn the jars over and cover with a towel.

Zucchini with mayonnaise - a delicious winter recipe

If you want to cook zucchini with mayonnaise for the winter, then you need to decide what exactly you want to cook - mayonnaise can be added to almost any winter salad. Squash caviar with mayonnaise turns out very tasty.

Zucchini (about 3 kg) needs to be peeled and grated (or chopped in a meat grinder), mixed with a can of tomato paste (250 grams is enough), put the scrolled onions in a meat grinder (0.5 kg) and add a 250 gram pack of full-fat mayonnaise. Then you need to add 3 tbsp. sugar, 2 tbsp salt, a little pepper to your taste, and half a glass of vegetable oil.

The mixture should be simmered over low heat for about an hour, then add spices and cook for another hour. The jars need to be sterilized (in the way that is most convenient for you), the caviar should be laid out and covered with lids. Turn the jars upside down, cover with a blanket and cool for about a day.

Zucchini like pineapples - an original recipe for winter preparation

Do you like experiments? Try making compote from zucchini - tasty and sweet, and the zucchini in it look like pineapples. The recipe is very simple and even a novice housewife can make compote.

Ingredients:

• 1 medium zucchini (it is better to take one that is not too old - young zucchini is much more tender);
• 5-7 plums, if possible, cherry plum should be used;
• 1 faceted glass of granulated sugar;
• 1 liter jar of water;
• 1 tsp vinegar (it is safest to use 9% table vinegar);
• a couple of lemon slices.

Use my spice bouquet - a couple of allspice peas, 2 cloves, a couple of mint leaves (or half a teaspoon of dried mint), or make your own. You can try adding cardamom, orange zest and lemon balm.

What to do:

1. You need to prepare the zucchini for cooking - the zucchini needs to be thoroughly washed, peeled, seeds removed if necessary (you don’t have to remove them from young zucchini, the seeds are very soft), and then cut into rings - about a centimeter thick. If your zucchini has seen a lot in life, then it is better to cut it thinner.
2. Then wash the plum.
3. Place spices at the bottom of a liter jar (empty) - allspice, cloves, mint and vinegar.
4. We put water and sugar to boil, at this time we put zucchini, lemon and plum slices into a jar.
5. Fill with boiling syrup and set to sterilize for ten minutes (so that the water in the jars boils).
6. Then we seal it with airtight lids and wait a few days (at least).
7. Store canned food in a dark place (a pantry will do). Enjoy your health!

Spicy zucchini - photo recipe

The recipe for making spicy zucchini is very simple. For 1 kg of zucchini you will need:

• bay leaf – 5 medium leaves;
• allspice – 8 peas;
• horseradish leaves;
• parsley sprigs and dill umbrellas (for aroma);
• a few cloves of garlic;
• 2 hot peppers;
• for marinade: salt, granulated sugar and vinegar to taste

Yield: 4 half liter jars.

Cooking method

1. Wash the jars with soda and scald with boiling water along with the lids.

2. Cut the zucchini into half rings and transfer to a container.

3. Place horseradish leaves on the bottom of the jar, crumble an umbrella of dill and a few sprigs of parsley. Place a clove of garlic cut into several pieces and a couple of hot pepper rings.

4. Fill the jars with zucchini.

5. Boil water for the marinade: the proportion per liter of water is 100 grams of sugar and 50 grams of salt. Add bay leaf and allspice for flavor. After boiling, pour in vinegar.

6. Pour the prepared marinade over the zucchini, roll it up and cover it with a blanket. Leave the jars with the lids down for a day.

Perfect preparation without sterilization

A good housewife knows that winter zucchini preparations are an excellent alternative to complex salads and mushroom preparations, but preparing zucchini is much easier and they cost less. And if you cook zucchini without sterilization, then the entire preparation will take no more than half an hour.

Ingredients for 3 l:

• 1.5 kg of zucchini;
• 4 sprigs of parsley;
• 4 cloves of garlic;
• 3 tbsp. granulated sugar;
• 3 tbsp. l. fine salt;
• 6 tbsp. l. vinegar (take 9%);
• a couple of bay leaves and a few black peppercorns.

What to do:

1. Wash and cut the zucchini (it’s best into slices, but you can cut it the way you like), soak in water for three hours, then drain the water.
2. Then you need to prepare a three-liter jar - wash it, pour a little water (about 0.5-1 cm) into the bottom, and put it in the microwave. As a rule, two and three liter jars do not fit in a microwave oven in height, so you can put the jar on its side. Run the microwave for 2 minutes - the water in the jar will boil and disinfect it - this is a great option for sterilization. Pour out the remaining water - the jar will dry in a couple of seconds.
3. Next, you need to put parsley, bay leaf, garlic and peppercorns in a jar, and place the zucchini as tightly as possible.
4. Fill with boiling water, cover with a lid and let rest for about twenty to thirty minutes.
5. After this, drain the water from the jar into a saucepan, add salt and sugar to the water and boil again, then add vinegar and pour the brine back into the jar.
6. Immediately after this, you need to roll up the jar, turn it over and wrap it in a blanket (until it cools down).

Easy and tasty zucchini preparations for the winter! And for a “snack” there’s another video recipe.

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Good day, my dear readers. Agree that nothing warms the soul on a cold winter evening like a delicious family dinner. But what would a feast be without delicious homemade food? I will share with you delicious, simple and quick recipes for pickling zucchini for the winter. They can be served as a stand-alone snack or as an addition to main courses.

The calorie content of this vegetable is 24 kcal per 100 g of product. There are 0.6 g of protein, 0.3 g of fat and 4.6 g of carbohydrates. This product contains , and . There is also potassium, calcium, magnesium, iron and other useful mineral compounds.

To make sure you don't miss anything, be sure to watch the video recipe. I’m sure it will inspire you to create such a delicacy!

Simple recipe with vinegar

This appetizer is not only easy to prepare, but also quick. For it you will need:

• 4 kg zucchini;
• 5 pieces. bay leaves;
• 25 black peppercorns;
• 5 sprigs of parsley;
• 50 g salt + sugar;
• liter of water + water for blanching and cooling vegetables;
• 250 ml 6% vinegar.

For this preparation, I advise you to take young fruits (preferably those with a diameter of no more than 4 cm). Wash the vegetables and remove their stems. Next, cut the fruits into circles approximately 1.5 cm thick. After this, lower the vegetables into boiling water and blanch for 6 minutes. Then cool the circles in cold water.

Sterilize 5 liter jars. Place 1 bay leaf and a sprig of parsley into each container. We also put 5 peppercorns in each jar and pack the zucchini tightly.

Pour 1 liter of water into a saucepan, add sugar and salt. And then boil the solution for 5 minutes over low heat. Next, enrich the marinade with vinegar and pour the hot solution over the zucchini.

Then we cover the jars with metal lids and sterilize them for 20-25 minutes. Then we seal the jars hermetically with a seaming key. Then we turn them over and wrap them in a warm blanket or blanket. Leave in this position until the preservation has cooled completely.

Korean salad with carrots and garlic

This appetizer turns out very aromatic, bright and beautiful. And it’s easy to prepare. For it you will need:

• 3 kg of peeled and seeded zucchini;
• 500 g large carrots;
• 500 g onions;
• 2 garlic heads;
• a glass of granulated sugar;
• 2 tbsp. spoons of salt;
• a glass of vegetable oil;
• 100 ml 9% vinegar;
• 2 packets of Korean carrot seasoning.

Finely chop the peeled onion and garlic. Peel the carrots and cut into strips together with the zucchini. I recommend chopping all these vegetables in a food processor. If done manually, it will take at least 2 hours. And you’ll be as tired as if you were unloading a carload of firewood :)

Place all cooked vegetables in a large saucepan. Add vinegar, oil, salt, granulated sugar and seasoning here. After this, mix everything thoroughly with your hands. Distribute the finished mass into clean 700-gram jars. Next, cover the containers with metal lids and send the workpiece to be sterilized for half an hour.

After this, we tighten the jars with a seaming wrench. We turn the container over, wrap it and let the workpiece cool. And then we move the preservation to the cellar.

Would you like to see the entire technological process of preparing this salad? Then watch this video.

Cooking zucchini in Bulgarian style with pepper

Although this preparation is prepared from a simple, at first glance, set of ingredients, it turns out very tasty. Be sure to try this savory snack. You will need the following ingredients:

• 3 kilos of zucchini;
• 1 tbsp. spoon of vinegar essence;
• 250 ml vegetable oil;
• kilo of tomatoes;
• 2 tbsp. spoons of salt;
• 200 g granulated sugar;
• 3 pcs. sweet pepper;
• 2 pcs. chilli pepper;
• 100 g garlic.

Cut the tomatoes into slices, place them in a thick-bottomed pan and simmer until they soften. Salt, sugar and season the mixture with butter. After this, mix everything and bring the mixture to a boil.

Peel the bell pepper from the stalks with seeds, wash and cut into slices. We wash the hot pepper and cut it into rings. Peel the zucchini, wash and chop into cubes. Next, add all the peppers and zucchini to the tomatoes. Bring the mixture to a boil and cook for half an hour.

Peel the garlic and cut into thin slices. About 5 minutes before the end of cooking, enrich the salad with garlic and vinegar essence. Next, we pack the workpiece into sterile jars and preserve it. After this, we turn the jars over, wrap them and leave until the salad cools.

Marinate zucchini and cabbage

This snack turns out so crispy and tender that you can’t stop eating it 🙂 Its recipe is as follows:

• 2 kilos of zucchini;
• 10 cloves of garlic;
• small forks of white cabbage;
• dill greens;
• 5 pieces. bay leaves;
• 10 pieces. allspice;
• 1 teaspoon of dill seeds;
• 5 teaspoons salt;
• 15th century spoons of 9% vinegar;
• 10 teaspoons of granulated sugar;
• water;
• 10 tbsp. spoons of vegetable oil.

This amount of ingredients will make 5 liter cans of snacks. First of all, rinse the zucchini, cabbage and greens. Next, remove the stalk from the cabbage and chop it coarsely. Cut off the stalks of the zucchini and chop the fruit into thin circles.

Place greens, bay leaves and dill seeds at the bottom of clean jars. We also send 2 allspice peas, 2 cloves of garlic and cabbage into each container. Remember that cabbage along with all the spices should take up no more than 1/3 of the dish. Then we distribute the zucchini slices among the jars. Add 1 teaspoon of salt and 2 teaspoons of sugar to each container. We also pour 2 tbsp here. spoons of oil and 3 tbsp. spoons of vinegar.

We boil several liters of clean drinking water and pour it into jars. After this, cover the containers with metal lids and sterilize for up to 15 minutes. Next, we roll up the cans, turn them over and insulate them. After 12 hours, we transfer the preservation to a closet or cellar.

Marinate zucchini with onions

This salad turns out amazingly delicious. And thanks to the addition of turmeric, the snack looks incredibly appetizing! To prepare this dish, take:

• 400 g zucchini;
• 2 pcs. onions;
• 40 g salt;
• 70 g granulated sugar;
• 250 ml apple cider vinegar;
• water;
• ½ teaspoon mustard powder;
• a pinch of fennel seeds;
• ½ teaspoon turmeric;
• a pinch of crushed hot red pepper.

If you have young zucchini, simply remove the stem and rinse. Old vegetables have acquired thick skin and large seeds. So you will have to get rid of the skin and seeds. After this, the zucchini needs to be cut into thin slices. It is more convenient to do this with a special knife for cutting vegetables. But if you don’t have one, it doesn’t matter. You can also chop it with a knife - although it will take more time.

Chop the peeled onion into thin half rings or cubes. Next, send the onions to the zucchini and fill it all with cold drinking water for an hour. Then drain the liquid and place the vegetables in a colander.

In a saucepan, combine mustard with pepper, turmeric, sugar, fennel seeds and salt. Pour vinegar here and mix everything thoroughly. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. When you are sure that the crystals have completely dissolved, pour the hot marinade over the vegetables and mix everything thoroughly. Immediately place the salad in sterile jars and preserve it. Then turn the jars over, wrap them, and after about 12-15 hours move them to the closet.

Additional Tricks

For marinating whole vegetables, I recommend using small zucchini (also called green zucchini). The length of such vegetables does not exceed 10 cm. They are more tender than their overripe counterparts. Only in this case you need to correctly calculate the amount of filling. So, for a 3 liter jar you will have to prepare 1500 ml of marinade.

If you cut the vegetables into slices or pieces, then larger fruits will do. Try to take ones whose length is no more than 20 cm. Leave those that are longer for other culinary masterpieces - they are not suitable for pickling. And since there is practically no acid in zucchini, you will have to add it when canning. Typically, vinegar essence, citric acid or vinegar is used for this.

By the way, spices used in canning not only improve the taste of the product, but are also preservatives. When pickling zucchini, I recommend using dill, tarragon, horseradish, parsley, etc. It is also advisable to add allspice here.

A few more words about sterilization of the workpiece. If you cook zucchini in a spicy marinade, then additional heat treatment is not necessary. But with a weakly acidic brine, sterilization is indispensable.

My friends, how do you preserve zucchini? Write your most delicious recipes. And don’t forget - this will help you improve your culinary skills. That's all for today: see you soon!

Zucchini preparations for the winter take pride of place on my modest culinary site. I carefully collected all the zucchini recipes for the winter from different people over the years to create my own collection of proven recipes for zucchini preparations.

It’s very convenient to open the page during the season: and canning zucchini for the winter - recipes with photos in front of your eyes, you just need to buy the necessary ingredients on the market and start canning. Despite the fact that many people consider preparing zucchini for the winter as “relics of the Soviet past” and prefer frozen products, I do not agree with this opinion.

If you prepare zucchini for the winter according to proven recipes, then canning zucchini for the winter is very tasty, especially in winter, and significantly saves time on daily preparation of salads. I also freeze zucchini for the winter; I have a freezer up to the ceiling for this purpose. There are nuances to freezing zucchini, and I will tell you how to properly freeze zucchini in the next article.

Now let's get back to canning zucchini. Zucchini canning for the winter amazes with its variety, and I am very glad that now recipes for canning zucchini are much more interesting than during my Soviet childhood. For example, my mother and grandmother never preserved adjika from zucchini, lecho from zucchini, mother-in-law’s tongue from zucchini for the winter or zucchini for the winter in Korean, and no one had ever heard of zucchini jam.

Thanks to the Internet, housewives learned what canning zucchini for the winter is - recipes with photos, when every step is photographed and described in great detail. And it is precisely these recipes for zucchini preparations that will be discussed in this article.

I bring to your attention, dear friends, zucchini preparations for the winter - the best recipes, which I have tested several times, which I hope you will like. All winter zucchini preparations presented on the page are finger-licking recipes. And this is no exaggeration at all!

Friends, what are your favorite zucchini preparations? Please share your successful recipes for preserving zucchini for the winter in the comments!

Finger-licking zucchini for the winter

A simple and tasty recipe for zucchini with a lid that fully lives up to its “finger lickin’ good” name. It should also be noted that zucchini is prepared for the winter “finger-licking”, without sterilization, which greatly simplifies the process of preparing zucchini for the winter. You can see how to cook finger-licking zucchini for the winter (step by step recipe with photos).

Zucchini like milk mushrooms

I have one wonderful recipe for you - zucchini under milk mushrooms for the winter. Yes, yes, as a result of pickling and canning, zucchini becomes similar to mushrooms in taste and density. This preparation turns out to be very budget-friendly and affordable if you talk about finances, but very tasty and beautiful if you evaluate its qualities. See recipe with photo.

Squash caviar according to GOST as in USSR stores

We continue to prepare for winter. We will preserve the same squash caviar with the addition of mayonnaise according to GOST, as in the USSR, which was sold in Soviet stores. I have to admit, this is one of my favorite zucchini preserves recipes. Recipe with photo.

Spicy adjika from zucchini for the winter

I suggest you prepare adjika, but not simple adjika, but zucchini adjika for the winter. Yes, yes, you can even make adjika from zucchini, can you imagine? This once again proves how versatile this vegetable is. How to cook, see.

Zucchini salad for the winter with cabbage, tomatoes and carrots

Preparing zucchini salad for the winter with cabbage without sterilization. This vegetable appetizer has long been a success in my family and traditionally takes one of the places of honor on the table. It's easy and quick to prepare. It is enough to chop all the vegetables, stew them together, put them in sterilized jars and roll them up using a special machine. How to cook, see.

Pickled zucchini for the winter without sterilization in a liter jar

Dear friends, based on your numerous requests in the comments, I have prepared for you a recipe for pickled zucchini for a liter jar. We will cook zucchini in a liter jar without sterilization - with triple filling, which greatly simplifies the entire canning process. Marinated zucchini for the winter without sterilization turns out very tasty, juicy and crispy. The herbs and spices make them incredibly flavorful. I wrote about how to seal zucchini in liter jars.

Zucchini caviar "You'll lick your fingers"

So I became interested in what would happen in the end. Looking ahead, I will say that the result did not disappoint me at all. Even though the squash caviar “You'll Lick Your Fingers” is prepared at home, it turns out very similar to the store-bought caviar that was sold when I was a child. Recipe with photo.

Zucchini salad for the winter with rice

I suggest you try to prepare a very tasty zucchini salad for the winter with rice. The result is a hearty and juicy zucchini appetizer that can be served cold as a salad, or reheated to create a full-fledged lean stew with summer vegetables. Looking ahead, I will say that this winter salad of zucchini and rice is prepared without sterilization, from simple and affordable ingredients. You can see how to prepare zucchini salad for the winter with rice.

Pickled zucchini for the winter without sterilization according to my grandmother’s recipe

I make this recipe for pickled zucchini without sterilization every year. Crispy, moderately salty and spicy with herbs, they are perfect for meat, poultry and fried potatoes. Therefore, we are always in great demand for fragrant and tasty pickled zucchini for the winter. You can see the recipe with step-by-step photos.

Zucchini salad for the winter with carrots and onions

Looking for a new zucchini salad for the winter? Be sure to check out the winter zucchini salad with carrots and onions. It has a fairly simple recipe, inexpensive ingredients, but excellent taste and a very presentable appearance. You can see how to prepare zucchini salad for the winter with carrots and onions.

Zucchini salad for the winter in Korean

A very tasty and spicy zucchini salad for the winter. If you cook it, you definitely won’t regret it! Recipe with step by step photos.

Canned zucchini for the winter with carrots

The zucchini turns out very beautiful and appetizing, with an interesting spicy taste. Be sure to prepare this homemade preparation for the winter so that you can enjoy delicious vegetables even in the off-season. Recipe with step by step photos.

Delicious adjika from zucchini for the winter

This zucchini adjika has a very interesting taste: quite spicy (thanks to the garlic), but at the same time envelopingly soft (precisely because of the zucchini). Recipe with step by step photos.

Zucchini jam with lemon

You can see how to make delicious zucchini jam with lemon.

Zinaida Sergeevna's zucchini lecho

You can see how to prepare delicious and aromatic zucchini lecho from Zinaida Sergeevna

The season for relatively inexpensive vegetables is coming to an end. Housewives of all Rus' rolled up all sorts of standard twists. Refrigerators, cellars and basements were filled with rows of cans of various sizes with winter preparations. It seems that everything has been done, but there is still a feeling that something else can and should be done. Why not try preparing zucchini with bell peppers for the winter?

In autumn, zucchini is quite affordable. You can also buy cheap bell peppers. The zucchini made from these vegetables is very tasty and healthy; there are many recipes for preparing zucchini with bell peppers for the winter.

Universal preparation for winter

Zucchini canned together with bell peppers always captivate with their tenderness and sweet taste. This preparation sounds very good if you add some spice to it. Zucchini with bell peppers are universal. This is a salad and cold appetizer. If you heat it up, it is already a self-sufficient vegetable dish or an excellent side dish. First of all, that’s why it’s profitable to do such conservation.

Not every vegetable that housewives prepare for the winter can tolerate all types of harvesting. There is no such problem with zucchini and bell peppers. They can be pickled, salted, or rolled up like a salad. In general, you can do whatever your heart desires with them. Everything will be different every time, but it will always be delicious.

When canning zucchini with bell peppers, you can use any spices and seasonings. If you really want it. Both products are self-sufficient. They don’t need additional sugar, which many housewives add in exorbitant quantities everywhere they need it and where they don’t need it. It must be remembered that too much of even the best ingredient can lead to disastrous consequences.

For this preparation, it is better to take young zucchini and strong (not limp) peppers. It is advisable that the pepper be multi-colored - the seaming will look more advantageous and more appetizing. Of the things that are always recommended to be added to this preparation, onions should be mentioned. Fresh garlic fits very organically into this ensemble.

Peppers and zucchini should not be cut very large. But there is also no need to grind it. Large pieces are inconvenient to eat, and small pieces can simply turn into porridge. Always stick to the middle in everything - you will never go wrong.

Recipes

Zucchini and bell pepper salad for the winter

Recipe:

• medium-sized zucchini - 4 kg;
• bell pepper - 1 kg;
• onion - 500 g;
• carrots - 500 g;
• salt - 150 g;
• sugar - 200 g;
• dill - 50 g;
• vegetable oil (sunflower, olive) - 125 ml;
• vinegar 9% - 125 ml.

Preparation:

1. Wash the zucchini thoroughly. Do not clean up. Cut in half lengthwise. Next - slices or half-slices.
2. Process the bell pepper: remove the stems, seeds and membranes, rinse. Cut into wide strips.
3. Peel and rinse onions. Cut into half rings.
4. Wash the carrots, peel them and grate them on a coarse grater.
5. Wash the dill thoroughly, process and dry. Cut finely.
6. Place the prepared peppers, onions, carrots in a large enamel bowl and add salt. Mix well. Let stand for an hour. During this time, the vegetables will give juice.
7. After this, strain the juice into a small saucepan. Add chopped herbs to vegetables. Stir.
8. Pour sugar into a saucepan with the strained juice, add vegetable oil and vinegar.
9. Pack the prepared vegetables into pre-washed, dried jars.
10. Boil the marinade and pour it while still boiling into jars to cover the vegetables.
11. Place the jars in a saucepan with a towel on the bottom. Sterilize, covering with lids, for a quarter of an hour.
12. Remove from stove. Cork. Place it upside down. Cool completely.
13. The workpiece must be stored in a cool place.

Zucchini with bell peppers and tomatoes for the winter

Ingredients:

• zucchini - 1 kg;
• tomatoes - 1 kg;
• bell pepper - 1 kg;
• carrots - 500 g;
• onion - 200 g;
• garlic - 15 g;
• vegetable oil - 150 ml;
• vinegar essence - 15 ml;
• salt - 30 g;
• sugar - 30 g.

Technology:

1. Sterilize glass jars of the required volume in advance.
2. Rinse the vegetables thoroughly under running water, preferably with a foam sponge.
3. Young zucchini does not need to be peeled. You just need to trim the ends. Cut them into circles or slices.
4. Process the pepper: cut out the stalk, clean out the seeds and membranes, rinse. Cut into wide strips.
5. Wash and peel the carrots. Cut into a slice.
6. Peel the onions and garlic. Cut the onion into slices, chop the garlic.
7. Place tomatoes in boiling water for a minute. Take it out and remove the skin. Puree in a blender.
8. Heat about 30 ml of vegetable oil in a large saucepan. Sauté onions and carrots on it. Then add zucchini and bell pepper to them. Salt. Cook for five minutes.
9. Add tomato puree, chopped garlic, sugar into a saucepan and simmer over low heat for a quarter of an hour. At the very end of cooking, add vinegar essence into the saucepan drop by drop, stirring continuously.
10. Pack the prepared vegetable mass into jars. Cover with lids. Sterilize in a steam bath for a quarter of an hour.
11. Heat the remaining oil in a separate saucepan. Five minutes before the end of sterilization, add it to the jars with the preparation.
12. Roll up the cans. Turn over and wrap. Cool completely.

Marinated zucchini for the winter with sweet peppers

Recipe:

• zucchini - 500 g;
• sweet pepper - 350 g;
• celery - 50 g;
• garlic - 20 g;
• hot pepper - to taste;
• laurel leaf - 4 pcs.;
• allspice - 6 pcs.;
• horseradish leaf - 1 pc.;
• dill umbrellas - 2 pcs.

For the brine:

• water - 1 l;
• salt - 50 g;
• vinegar - 100 ml.

Technology:

1. Sterilize jars of the required volume in advance.
2. Rinse all vegetables called for in the recipe under running water.
3. Process the zucchini without peeling it. Cut into medium-thick slices. If there are seeds, remove them with a tablespoon.
4. Remove the stem from the pepper. Cut in half, remove seeds and membranes. Rinse.
5. Peel the garlic. There is no need to cut it. Just take it apart into pieces.
6. Process hot peppers, wash them, remove all seeds and membranes. It's better to do this with gloves. Then cut it into small cubes.
7. In clean, washed, dried sterilized jars, place equal parts of garlic, horseradish leaves, clove pepper, dill, celery, bay leaf and hot pepper on the bottom.
8. Next, add the zucchini, interspersed with pepper.
9. Combine water and salt in a saucepan. Boil. At the end, add vinegar. Boil again.
10. Pour the brine into the jars with vegetables. Cover with lids. Sterilize for 20 minutes from the moment of boiling.
11. Carefully remove the jars from the pan. Cork. Turn over. Wrap up. Cool completely.
12. The workpiece should be stored in a place inaccessible to sunlight.

You can cover zucchini with bell peppers by adding any components you want - these two types of vegetables are combined not only with each other, but also with all other vegetables. It is recommended to make the preparation in 500 or 700 ml jars. It’s more convenient - I opened the jar and the whole family ate it at dinner. There are no leftovers. Nothing spoils in the refrigerator. But if the family is very large, then it makes sense to make liter and three-liter jars of tasty and healthy preparations for the winter from zucchini and bell pepper.

Description

Zucchini with bell pepper for the winter is a tasty and interesting preparation for the winter in all respects, which absolutely any housewife can prepare with her own hands, regardless of experience and sophistication in culinary skills.
It is simple and very quick to prepare, as you will be convinced by the detailed description with step-by-step photographs of the entire cooking process from start to finish. Believe me, the salad turns out very tasty and attractive, it smells very appetizing and is eaten quite quickly. This is another dish for future use, the recipe of which can without hesitation be attributed to the collection of “golden” recipes with the note “You will lick your fingers!”
We will prepare this vegetable platter without sterilization, which is sure to please housewives. After all, who, if not them, knows how much you don’t want to boil a bowl of water on a hot summer day and stand at the stove for a long time!

This canned salad will be a savory appetizer on the table at breakfast or dinner, will go well with dishes on the holiday table and will be a wonderful appetizer for strong drinks and meat dishes, replacing the usual pickles and tomatoes. This simple salad will be appropriate during Lent, and will also appeal to those people who lead a healthy lifestyle and count the calories consumed per day.
An assortment of zucchini and sweet peppers is not inferior to similar salads in taste and aroma. Standard heat treatment, inherent in many pickles, allows you to get excellent results in jars. Zucchini pieces always turn out crispy and dense, and bell peppers retain their color and elasticity. The beauty and harmony of the components in the jar and in the salad bowl stimulates appetite and also allows the body to cope with the digestion of heavy food.
Don't put off making this salad, try making a batch. You will be able to move away from the monotony of preparations that have long become boring to everyone and increasingly begin to remain on the shelves after the end of the cold weather.

Ingredients

Zucchini with bell pepper for the winter - recipe

To prepare the salad, select medium-ripe zucchini, ripe red bell peppers, as well as hot peppers, garlic and dill umbrellas. Rinse everything under running water and dry with paper towels. Measure out the specified amount of granulated sugar, table salt and the required amount of table vinegar. Count out the required amount of spices. Please note that from the specified quantity of products you will receive one half-liter jar of salad.

Remove seeds and core from bell peppers. Remove the stem from the zucchini and cut off the seal at the spout. Peel the garlic.

Cut the zucchini into cubes and the bell pepper into pieces, as shown in the photo.

Rinse the half-liter jar and its lid in warm water with the addition of baking soda, and then rinse it all in plenty of water. Sterilize the jar for five minutes by steaming or in the microwave at full power, filling the vessel one third with boiling water. Place both dill inflorescences one at a time to the bottom, as shown in the photo.

Place a piece of hot pepper and three cloves of garlic in a jar.

Rinse the spices in running water, and then transfer them to a bowl with pepper and dill.

Place about a third of the zucchini on top of the spices, as shown in the photo. Place the vegetable tightly so that the jar does not end up empty later..

Place bell peppers on top of zucchini.

Alternate vegetables until the jar is full. The final layer should be bell pepper. Your workpiece will be as beautiful as in the photo.

Boil water in a liter saucepan, and then, while still boiling, pour over the vegetables. Pour out excess water.

Cover the jar with a lid and let the mixture sit for about fifteen minutes.

After the time has passed, cover the jar with a special lid, as shown in the photo, and then pour the cooled aromatic infusion back into the pan. Dissolve salt and granulated sugar in the liquid. Place the pan over low heat, cover it with a lid and boil the brine.

As soon as the water begins to boil, pour vinegar into it, then remove the marinade from the stove. Pour it over the vegetables. After this, immediately roll up the jar. Check the fit of the lid: lay the jar on its side and roll it on a clean and dry table. If you do not find any leaks of brine, turn the jar upside down and wrap it in a warm blanket until it cools completely.

You will get such a colorful blank, as in the photo. You can store canned peppers and zucchini in a cool place with good ventilation throughout the calendar year. Place the uncorked jar in the refrigerator, covering it with a regular nylon lid. Serve the assortment to the table, straining out the brine with spices and generously pouring aromatic vegetable oil over the salad.