Hands from zucchini for the winter. Recipes of delicious canned zucchini in liter banks like cucumbers, in tomato, compote like pineapple

kabachki

A selection of the most popular, simple and delicious recipes for preserving zucchini for the winter.

So it's time to harvest and prepare for the winter. Every housewife dreams of closing as much tasty and healthy products this year. But what new cooks can be offered to us in the field of canning? How unusual and unusual can we pamper our household this winter?

This article is designed to offer its readers new, but already proven and quite popular recipes for preserving zucchini - in ketchup, tomato, dill, garlic, pickled, salty and even sweet.

Canned zucchini with ketchup, tomato: recipe for the winter

Zucchini with ketchup "Chile"

Zucchini with ketchup chili

Zucchini with ketchup "Chile"

Ingredients:

  • Zucchini - 2kg
  • Ketchup "Chile" - 1st.L. (with a slide)
  • Water - 1st.
  • Salt - 1 DEMILITY.L.
  • Sugar - 40g
  • Parsley
  • Vinegar - 30g
  • Black pepper - 6pcs.

The indicated number of components goes to 0.7l of the final product.

Instructions:

  1. Thoroughly rinse vegetables in running water
  2. Cut them with rings in 1cm thick
  3. Disinfect banks
  4. We fall asleep in the banks so that they lay down quite tightly
  5. Add pepper to them
  6. We put water, ketchup, sugar and salt in a saucepan alternately
  7. We put her on gas
  8. Cook the pouring for zucchini for about three minutes, until sugar and salt in it completely dissolve
  9. After the specified time, we add vinegar to fill
  10. When the pouring with vinegar will boil, remove it from the heat and pour it into a jar with zucchini
  11. We put parsley in a jar
  12. Sterilize the jar (leapness) for ten minutes
  13. We roll up the jar or tightly tighten the lid
  14. Put the zucchini in the heat upside down
  15. We warm the conservation

Zucchini with tomato

Zucchini with tomato

Zucchini with tomato

Components:

  • Zucchini - 5kg
  • Tomato juice - 2l
  • Sugar - 2st.
  • Salt - 1st.L. With top
  • Vegetable oil - 200ml
  • Vinegar 9% - 150ml
  • Garlic - 2 heads
  • Parsley is a bunch
  • Red ground pepper - 1 t.L. With top

Instructions:

  1. Rinse the vegetables thoroughly
  2. Chop them with circles in 1cm thick
  3. Disinfect banks
  4. After, we put parsley on their bottom
  5. We tamp our tsukini to banks quite tightly
  6. In the pan, mix all the other ingredients
  7. We put her on gas
  8. We cook marinade for no more than ten minutes
  9. We fill the banks with zucchini with a filling
  10. We sterilize banks with a finished product and leaply closed lids for 25 minutes. After boiling the liquid in the pan
  11. We roll our conservation or tightly tighten the lid
  12. Put the zucchini in the heat upside down
  13. We warm the conservation of the blanket

Salty zucchini canned for the winter in banks, like cucumbers

Salty zucchini, canned like cucumbers

Salty zucchini, canned like cucumbers

Components:

  • Zucchini (young, small sizes)
  • Dill
  • Fuck root
  • Cherry and currant leaves
  • Pod
  • Garlic
  • Parsley

Slot proportions:

  • Water - 1l
  • Salt-2-2.5 ts.

Instructions:

  1. Rinse the zucchini thoroughly
  2. Cut off the ends
  3. We pierce vegetables with a toothpick around the entire perimeter (for better salting them)
  4. Put the zucchini in a large container, while laying each layer of their spices.
  5. Dilute salt in cold clean water, based on the above proportions
  6. Pour the cooked zucchini with the cooked brine
  7. We put a plate or cover on top of the zucchini on top
  8. Put a small oppression on the lid
  9. A plate or cover can be sprinkled on top with mustard powder to avoid mold on the surface of the brine
  10. We remove the container with zucchini to a place with room temperature for 3-5 days
  11. All these days we do not touch the zucchini, even if they darken or a plaque appears on them
  12. After the specified time we begin to preserve zucchini
  13. Disinfect banks
  14. We fill them with zucchini
  15. We filter the remains of the marinade and place it on the stove
  16. We throw away spices and greens or leave (optional)
  17. We pour boiled brine into banks with our tsukini
  18. We roll up the conservation
  19. Pass the cans in the warm bottom
  20. We warm our zucchini with a blanket or blanket

Zucchini canned with green dill and garlic: recipe

Canned zucchini with dill and garlic

Canned zucchini with dill and garlic

Components:

  • Zucchini - 1.5 kg
  • Dill is a bunch
  • Parsley is a bunch
  • Garlic - 2 heads
  • Salt - 1st.L.
  • Sugar - 6 tbsp.
  • Vinegar - 125ml
  • Vegetable oil - 150g

Instructions:

  1. Rinse the products thoroughly
  2. Chop the zucchini with circles in 1cm thick
  3. Finely chop the greens with a knife
  4. Squeeze the garlic on a garlic
  5. Combine salt, sugar, vinegar and vegetable oil - make marinade
  6. Mix in one vessel all the components
  7. Let the zucchini lure well in a cold place for 12 hours
  8. After the specified time we take out zucchini from the refrigerator
  9. Disinfect banks
  10. We fill the banks with pickled tsukini and fill them with the remnants of the marinade
  11. Add water to them along the "shoulders"
  12. We send banks to a pan for sterilization
  13. Let the banks cook in a pan after boiling water - liter - 25min., And half -liter - 15
  14. We roll our conservation
  15. Cool it in a cold way

Kabakki canned crispy

Kabakki canned crispy

Kabakki canned crispy

Ingredients:

  • Zucchini - 5kg
  • Dill
  • Bay leaf
  • Garlic
  • Black pepper with peas
  • Fuck leaves
  • Currant leaves and cherries
  • Parsley
  • Fuck root
  • Spicy pepper

The last five components are not mandatory - they can be added to taste.

Ingredients for brine:

  • Water - 3.5l
  • Salt - 6 tbsp.
  • Sugar - 5st.L.
  • Vinegar 9% - 300g

Instructions:

  1. We thoroughly wash the banks
  2. Rinse the vegetables thoroughly
  3. Fill the banks with greens and spices
  4. Chop the zucchini with centimeter rings
  5. We put them in banks
  6. In the pan, mix water, salt and sugar
  7. We place it on the stove
  8. After boiling, supplement the filling with vinegar
  9. When the fill is boiled a second time, remove it from the fire
  10. Pour hot filling into jars and cover them with lids
  11. We place banks in a large pan for sterilization
  12. After boiling water in it, liter jars need to be boiled for about ten minutes
  13. We roll our conservation
  14. Put it upside down in the heat
  15. We warm our zucchini

Pickled zucchini quick -cooking for the winter

Pickled zucchini quick -cooking for the winter

Pickled zucchini quick -cooking for the winter

Components:

  • Zucchini - 0.5 kg
  • Garlic - a couple of cloves
  • Horseradish root and leaves
  • Dark dill (inflorescences)
  • Bay leaf
  • Pepper peas
  • The pepper is sharp
  • Salt - 2st.L. (per liter of water)
  • Sugar - 1st.L. (per liter of water)
  • Vinegar 9% - 1 tbsp.

Instructions:

  1. Rinse and disinfect banks
  2. We thoroughly wash out the products
  3. At the bottom of the cans, place greens and spices
  4. Rumber chopped with centimeter rings
  5. Put the zucchini in jars quite tight
  6. Pour them with boiling water
  7. We hold the zucchini in boiling water for ten minutes
  8. We get rid of water through special nylon covers with holes
  9. Re -pour the zucchini with boiling water and withstand ten minutes
  10. Pour it again
  11. In the pan, mix water, salt and sugar in the above proportions
  12. Let our filling boil
  13. Fill the jars of boiling filling
  14. We add vinegar to them
  15. We roll jars or twist them hermetically with lids
  16. We place our conservation in the warm bottom with the bottom
  17. We insulate it

Zucchini canned without sterilization

Zucchini canned without sterilization

Zucchini canned without sterilization

Components:

  • Zucchini - 2kg
  • Garlic - head
  • Black pepper with peas
  • Bay leaf
  • Fucking crap
  • Dill
  • Carrots - 1pc.

Ingredients for the marinade:

  • Water - 1.7l
  • Salt - 2st.L.
  • Sugar - 3 tbsp.
  • Vinegar 9% - 250ml

Instructions:

  1. Rinse the products thoroughly
  2. Clean the carrots and chop it with thin rings
  3. The zucchini chop with rings
  4. Disinfect banks and lids
  5. Mix in the pan all the components of the fill and supplement it with bay leaf and pepper
  6. Put a pan with the future marinade on the gas and cover with a lid
  7. We place greens and spices on banks
  8. We lower the zucchini in boiling pouring
  9. Stiring them carefully, we are waiting for another five minutes
  10. We take out zucchini from boiling marinade and lay out in banks
  11. We are waiting for the marinade to boil again, and remove it from the fire
  12. Pour marinade into banks
  13. We roll our conservation
  14. Put it in a warm place upside down
  15. We wrap our zucchini

We canned zucchini, like pineapples: compote from zucchini for the winter

Zucchini, like pineapples, for the winter

Zucchini for the winter, like pineapples

Zucchini for the winter, like pineapples

Ingredients:

  • Zucchini - 1 kg
  • Purchased pineapple juice - 350g
  • Sugar - 0.5st
  • Citric acid - 2/3 hours.
  • Vanilla sugar or vanillin - a pinch

Instructions:

  1. Sterlize the banks
  2. Rinse the vegetables thoroughly
  3. Clean the peel from the zucchini
  4. We remove the core (you can use a glass)
  5. We get zucchini rings
  6. We connect juice, sugar, citric acid and vanillin in a pan
  7. Put it on the stove
  8. Stirring, bring to the condition of the syrup
  9. After boiling the syrup, we lower our pseudo pineapple into it
  10. Cook them in syrup for about fifteen minutes, regularly stirring them
  11. We take out the zoom ring out of the syrup and lay them out into the jars
  12. Fill them with syrup
  13. We roll our pineapples
  14. Put conservation upside down in heat
  15. Wrap the zucchini-ananas with a blanket or blanket

Rucchini compote

Rucchini compote

Rucchini compote

Ingredients:

  • Zucchini - 1pc.
  • Water - 2l
  • Lemon - 1pc.
  • Sugar - 1st.
  • Dried clove - 3pcs.

Instructions:

  1. We wash out and disinfect banks
  2. Rinse the vegetables thoroughly
  3. We save them from the peel and bones
  4. Chop the zucchini on comfortable pieces
  5. Put the zucchini in a pan
  6. Pour the zucchini with water
  7. Put a pan on the stove
  8. After boiling, pour sugar into the pan
  9. We make a small gah and cook the syrup
  10. Add cloves to the boiled syrup
  11. Cook the compote of no more than 20min.
  12. Remove the compote from the heat and add the juice of one lemon to it
  13. Pour the compote in banks
  14. We roll our conservation

Canned zucchini: delicious recipes

I would like to supplement the selection above mentioned recipes with two more types of winter zucchini blanks.

Korean zucchini

Ruckers are in Korean

Ruckers are in Korean

Ingredients:

  • Zucchini - 2kg
  • Carrot - 1 kg
  • Onions - half a kilo
  • Sugar - 1st.
  • Oil is plant. - 1st.
  • Vinegar 9% - 1st.
  • Salt - 2st.L.
  • Coriander - 1st.L.
  • Black pepper - 1 h.
  • Cloves - 1 t.L.
  • Cardamon - 1 who

Instructions:

  1. We clean the vegetables and mine
  2. Three carrots on a special grater for Korean carrots
  3. Reluctance from their inner part (pulp with seeds)
  4. Three of them on Korean grater
  5. Chop the onion to the rings or half
  6. In one container, mix onions, carrots and tsukini
  7. In another container, we connect all the remaining components for filling
  8. Mix the fill and add it to the vegetables
  9. Carefully "marry" vegetables with filling
  10. Накрываем маринующиеся овощи крышкой или затягиваем плексом
  11. Убираем емкость в холодное место на пару часов
  12. Тщательно вымываем и обеззараживаем банки
  13. По прошествии нескольких часов вынимаем кабачки из холодильника
  14. Раскладываем получившийся салат по банкам и прикрываем их крышками
  15. Проводим салату стерилизацию в большой кастрюле
  16. После закипания воды в кастрюле варим поллитровые банки 15-20 минут, а литровые — 20-30
  17. Закатываем нашу консервацию
  18. Put it upside down in the heat
  19. Утелпяем ее дополнительно

Кабачки с майонезом

Кабачки с майонезом

Кабачки с майонезом

Ingredients:

  • Кабачки (очищенные) — 3кг
  • Лук — 0,5кг
  • Томатная паста — 250г
  • Майонез — 250г
  • Vegetable oil - 150g
  • Сахар — 0,5ст.
  • Salt - 2st.L.
  • Перец черный — 0,5ч.л.
  • Лавровый лист — 2шт.

Instructions:

  1. Disinfect banks and lids
  2. Тщательно промываем, а затем очищаем лук и кабачки
  3. Измельчаем овощи в блендере или через мясорубку
  4. Выливаем получившуюся жижу в кастрюлю
  5. Вливаем к овощам майонез, растительное масло и томатную пасту
  6. Хорошенько перемешанную кашицу ставим на огонь
  7. Варим ее в течении часа
  8. Через час добавляем к овощам соль, сахар и лаврушку
  9. Продолжаем варить нашу «икру» еще на протяжении часа
  10. Вынимаем из готовых кабачков лавровый лист
  11. Разливаем кабачковую кашицу по банкам
  12. Закатываем нашу консервацию
  13. Put it upside down in the heat
  14. We insulate it

Вот и все самые популярные на сегодня способы заготовки кабачков на зиму. Bon appetit!

Консервированные кабачки с кетчупом: Видео

Консервированные кабачки без стерилизации: Видео