Today I will tell you how to make crispy pickled zucchini. My way of preparing these for the winter delicious vegetables will not take up much of your time, and a simple, proven recipe with step-by-step photos will clarify all the nuances and subtleties of the cooking process.
To prepare pickled zucchini you will need:
- 2 zucchini;
- 2 cloves of garlic;
- 2 dill umbrellas;
- a pair of cherry leaves;
- 4 black peppercorns;
- a teaspoon of mustard in the form of seeds;
- 0.5 l of water;
- a teaspoon of salt;
- 2 teaspoons sugar;
- 50 ml 9% vinegar.
The above is enough to prepare 2 half-liter jars of delicious zucchini.
How to pickle zucchini for the winter
Place herbs and peppercorns at the bottom of each jar. Dill umbrellas will add a magical spicy aroma to homemade preparations, and cherry leaves will make pickled zucchini crispy. Therefore, we also put them in jars.
Then, on top we place zucchini, cut into slices about 1 cm thick. It is better to take young fruits with thin skin.
Boil water. And pour boiling water over the zucchini. After 15 minutes, drain the water. Then pour boiling water over the zucchini a second time. We wait another 10 minutes. Now, pour the water into a saucepan and add mustard, salt, sugar, and pepper. Put the zucchini marinade on the fire.
Pour the resulting marinade over the zucchini as soon as it boils and roll up the jars with sterilized lids. After this, we turn the pickled zucchini upside down and wrap it up until the morning.
As you can see, the recipe for preparing zucchini for the winter at home is quite simple. And the resulting product can even be stored at room temperature. Marinated zucchini turns out crispy and aromatic, therefore, it will serve as an excellent snack in winter.
Pickled zucchini for the winter - great option home canning. Juicy and crispy fruits are no worse than cucumbers, and in combination with vegetables and spices they are superior to the latter. Such compatibility and the ability to absorb aromas allow you to experiment with brines, thereby improving the taste of each prepared jar.
How to pickle zucchini for the winter?
Marinated zucchini for the winter in jars is a universal preparation, thanks to which you can tasty and healthy diversify your diet during the cold season. The beauty of canning is that it is easy to prepare and does not require special culinary skills. The zucchini is cut, placed in glass containers, alternating with herbs and spices, and poured with marinade. Pickled zucchini will retain its juiciness and elasticity for the winter if you use general rules canning.
- For pickling, young fruits no more than 20 cm long, with thin skin and small seeds are used.
- Marinade for zucchini for the winter deserves special attention. Zucchini does not contain natural acid, so when canning you should add vinegar or citric acid.
- If the marinade is slightly acidic, the workpieces are sterilized. Zucchini in a spicy marinade is perfectly stored even without sterilization.
Marinated crispy zucchini - a recipe for the winter
Crispy marinated zucchini for the winter is the dream of every housewife. It’s very simple to implement: put the zucchini in water for 2 hours. They will be saturated with moisture, which will help maintain elasticity even after heat treatment. A special role is given to spices and herbs: horseradish, garlic and currant leaves will enhance the taste, aroma and desired crunch.
Ingredients:
- zucchini - 5 kg;
- water - 3.5 l;
- head of garlic - 3 pcs.;
- horseradish root - 2 pcs.;
- currant leaves - 16 pcs.;
- salt - 120 g;
- sugar - 100 g;
- vinegar - 300 ml.
Preparation
- Place spices and zucchini in jars.
- For the marinade, boil water, add sugar, salt and vinegar.
- Pour the marinade over the zucchini and cover with lids.
- Marinated crispy zucchini for the winter are sterilized for 10 minutes and rolled up.
Pickled zucchini for the winter without sterilization
Marinating zucchini for the winter includes simple ways canning. Those who do not want to waste effort on sterilization can use the double-fill method. The vegetables turn out very crispy because they can be heat treatment for a short time. Although the fruits are not sterilized, the jars and lids should be held over steam.
Ingredients:
- zucchini - 2.2 kg;
- dill umbrellas - 3 pcs.;
- clove of garlic - 5 pcs.;
- horseradish leaf - 4 pcs.;
- water - 1.5 l;
- sugar - 40 g;
- salt - 35 g;
- vinegar essence - 10 ml.
Preparation
- Place herbs and zucchini in jars.
- Pour boiling water over them. Set aside for 15 minutes, then pour into a saucepan.
- Place salt and sugar in water and boil for 5 minutes.
- Pour pickled zucchini for the winter with brine, add vinegar essence and roll up.
The recipe for pickled zucchini for the winter will turn into one if you diversify the preparation with cucumbers. The latter are neutral in taste, juicy, and perfectly absorb marinades, which makes them similar to zucchini. This method of canning is also very convenient, since from one jar you can choose a vegetable to your taste - a great find for feasts.
Ingredients:
- zucchini - 400 g;
- cucumbers - 300 g;
- cherry leaves - 2 pcs.;
- horseradish root - 1/2 pcs.;
- clove of garlic - 7 pcs.;
- dill umbrella - 2 pcs.;
- water - 400 ml;
- salt - 25 g;
- sugar - 20 g;
- vinegar - 50 ml.
Preparation
- Place vegetables and spices in jars.
- Add salt, sugar and vinegar to boiling water.
- Pour the marinade over the vegetables.
- Sterilize for 15 minutes.
Zucchini marinated with citric acid for the winter
Delicious pickled zucchini for the winter with citric acid is an appropriate replacement for canning with vinegar marinade. The absence of a specific odor and the ability to give vegetables a soft and delicate taste have made citric acid a favorite component of many housewives. Its presence eliminates the need for manipulations to sterilize workpieces.
Ingredients:
- zucchini - 2 kg;
- clove of garlic - 4 pcs.;
- onion - 1 pc.;
- water - 1.5 l;
- sugar - 100 g;
- citric acid - 20 g;
- salt - 45 g.
Preparation
- Place the zucchini, onion and garlic in containers.
- Boil water, add sugar, salt and citric acid.
- Pour marinade and roll up.
Marinated zucchini with carrots for the winter is a universal preparation that can be served as an independent snack or used in salads and stews. The combination of orange carrots and zucchini is not only beautiful, but also very tasty. Vegetables are pickled in a special sweet and sour brine, due to which they acquire piquancy and aroma.
Ingredients:
- zucchini - 1.5 kg;
- carrots - 500 g;
- clove of garlic - 8 pcs.;
- vinegar - 120 ml;
- sugar - 200 g;
- oil - 140 ml;
- salt - 50 g.
Preparation
- Mix carrots and zucchini with the remaining ingredients and set aside for 5 hours.
- Divide into jars.
- Sterilize for 15 minutes and roll up.
Delicious pickled zucchini for the winter - a recipe with which you can give the preservation an Asian flavor by preparing it in Korean. The peculiarity of the snack is the thinnest cutting, spicy marinade and ease of preparation. The zucchini is thinly sliced, soaked in marinade for a couple of hours and, after sterilization, rolled up.
Ingredients:
- zucchini - 900 g;
- carrots - 140 g;
- head of garlic - 1 pc.;
- oil - 90 ml;
- vinegar - 100 ml;
- sugar - 60 g;
- salt - 25 g.
Preparation
- Chop the vegetables.
- Mix vinegar, oil, salt, sugar and garlic.
- Soak the vegetables and set aside for 2 hours.
- Divide into jars.
- for winter they are sterilized for 20 minutes.
Pickled winter squash with herbs is a win-win option. Simple ingredients - greens, garlic and zucchini are invaluable sources of vitamins and even after heat treatment they retain beneficial properties, which is especially necessary in the cold season. The snack is simple, quick, tasty and very popular with many housewives.
Ingredients:
- zucchini - 500 g;
- bunch of dill - 1 pc.;
- clove of garlic - 4 pcs.;
- water - 850 ml;
- oil - 40 ml;
- salt - 40 g;
- sugar - 20 g;
- vinegar - 40 ml.
Ingredients:
- Cut the zucchini into thin slices and place in jars.
- Add salt, sugar, oil, vinegar and herbs to boiling water. Cook for 5 minutes.
- Fill with brine for the winter.
Bulgarian pickled zucchini for the winter
Zucchini, marinated in rings for the winter in Bulgarian style, got their name due to the preservation of foreign production, popular in times of shortage. Memories of taste force many housewives to prepare them today. Moreover, it is simple: you need to boil the zucchini in the marinade, put them in jars and pour boiling brine over them.
Ingredients:
- zucchini - 3 kg;
- water - 2 l;
- bay leaf - 6 pcs.;
- sugar - 150 g;
- vinegar - 240 ml;
- salt - 70 g;
- black peppercorns - 10 pcs.
Preparation
- Cook the zucchini rings in a marinade of sugar, salt, vinegar and spices for 8 minutes.
- Divide into jars.
- Boil the marinade and pour over the zucchini.
Zucchini marinated with mustard for the winter - a spicy, spicy delicacy appetizer. Mustard is an ideal seasoning that balances the sweet and sour marinade, filling it with a specific aroma and taste. After two hours of infusion in this brine, the zucchini acquires plasticity, but retains an elastic and crispy texture.
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 often use these pickled zucchini to make salads instead of canned cucumbers. It turns out very tasty and original, I definitely recommend trying it.
For convenience, I calculated the required amount of salt, sugar and vinegar to make the zucchini per 1 liter jar crispy and juicy. If you are canning several jars at once, increase the quantities of all ingredients accordingly.
Ingredients for a liter jar:
- 3 young zucchini
- 2 cloves garlic
- 1 bay leaf
- 1 leaf each of cherry, apple and currant
- 1 dill umbrella
- 3 allspice peas
- 1 horseradish leaf
- 1 sprig tarragon
- 25 g coarse table salt
- 25 g sugar
- 50 ml vinegar
How to seal zucchini in liter jars:
First of all, let's prepare liter jars. We will wash them thoroughly and put them together with the metal lids to sterilize. Fill a large saucepan with water and place it on the stove to boil.
Now let's prepare everything necessary ingredients. Wash the greens, coarsely chop the horseradish leaves, tarragon and dill. Peel the garlic cloves. Cut off the tails of the zucchini, cut the vegetables into rings 1 centimeter thick or a little thinner, as required by the recipe for pickled zucchini for a liter jar.
Use fresh, undamaged vegetables so that zucchini in a liter jar without sterilization does not become cloudy, and the jars do not explode due to the fermentation process.
Place leaves, dill, garlic and spices at the bottom of each sterilized jar.
Then fill them with zucchini circles, placing them tightly to each other.
Pour boiling water over the zucchini in liter jars. Cover them with a towel and wrap them in a blanket to maintain the temperature inside. Let them cool slightly, about 15-20 minutes.
When the jars can be held without burning your hands (15-20 minutes), add salt from them hot water back into the pan.
Let's bring the water to a boil again, pour it over our zucchini in liter jars.
Cover with a towel and blanket and leave the zucchini for another 15 minutes.
Then pour the water back into the pan and prepare the marinade. Add salt and sugar at the rate of 25 grams per 1 liter. Stir until the ingredients dissolve.
Pour 50 ml of 9% table vinegar into each jar so that canned zucchini in liter jars is well stored. Please note that the vinegar must be fresh.
Now let’s fill the zucchini in liter jars with boiling brine for the winter for the third time.
Cover the jars with sterilized metal lids. Let's roll them up with a machine.
Let's turn the pickled zucchini upside down into a liter jar for the winter and carefully wrap it in a blanket. We will keep them in a dark place until they cool. Then we will move them to the cellar or store them in a cool place at home.
Bon appetit!
Classic recipes for cucumbers or tomatoes can be easily recreated in your head according to logic, but often you want to please your guests with something more interesting. Zucchini can help with this. Every hospitable housewife should know how to prepare pickled zucchini for the winter.
Every hospitable housewife should know how to prepare pickled zucchini for the winter.
Zucchini can be either salted and fermented, or made into salads, combined with other vegetables, or pickled. The latter is precisely the most popular among housewives.
This option is easy enough even for those who are trying to roll vegetables for the first time.
Marinades can be of various types:
- vinegar;
- fruit;
- vegetable.
Of course, the name depends on what the base is. If in the first case no questions arise, then in the second and third, respectively, the zucchini is marinated in fruit or vegetable juice. There can be no talk of any vinegar in these cases.
In the classic form, zucchini is washed, peeled and cut before processing. However, it seems possible to preserve them whole if they are small, or cut into halves if we talk about medium-sized fruits.
Pickled zucchini in 1 hour (video)
Pickled zucchini for the winter: a finger-licking recipe
The grams of ingredients in the recipe are indicated for one jar, the volume of which is 1 liter:
- Zucchini – 650 g;
- Half a teaspoon of pepper\5 peas of allspice;
- Bay leaf – 2-3 pieces;
- Garlic – 3 cloves;
- Horseradish - 1 piece;
- Dill – umbrellas – 1 piece;
- Salt – 1 tablespoon;
- Vinegar – 1 tablespoon;
- Currant leaves – 5 pieces.
You will definitely like this recipe
The algorithm of actions is as follows:
- Processing of cans is done using table soda. The lids must be boiled in boiling water;
- It is necessary to wash the zucchini and greens;
- Peeling zucchini involves cutting off the tails on both sides. There is no need to cut off the peel;
- Next you need to peel the garlic;
- Formation of layers: all additives are laid out, including garlic and currants;
- Sliced zucchini are placed on top of the additives up to the neck;
- The main ingredient is covered with the same layer of additives;
- The next step is to prepare the marinade. Marinating has a certain algorithm: boil water, pour it over the contents, leave in this state for a quarter of an hour. At the end of the specified period, drain the water into a container, stir salt in it and boil again. After pouring again, do not disturb the mixture for the same time, drain and boil again. Carry out the procedure, in general, three times;
- Vinegar is added to the liquid one last time;
- Roll up.
Place the neck on the surface and wrap it in a warm blanket.
Recipe for marinated zucchini with apple cider vinegar in jars
The gramming in the recipe is indicated for 3 containers of 1 liter each:
- Zucchini – 3 kilograms;
- Sugar – 100g;
- Apple cider vinegar – 100g;
- Water – 3 liters;
- Allspice black pepper – 9 peas;
- Cloves - 6 pieces;
- Salt – 4.5 tablespoons;
- Dill – 3 umbrellas;
- Coriander - to taste.
Zucchini comes out fresh and crispy
The recipe has the following algorithm:
- Process the jars with soda and boil the lids for half a minute;
- Washing zucchini and greens;
- Stripping the main ingredient, as well as slicing - in this case, simply cut in half lengthwise;
- Preparation of the marinade: mix water, vinegar, salt, sugar. It is important to boil this mixture for about one minute and remove from heat.
- There should be nothing in the jars. They must be treated with soda in advance. Then the zucchini is laid out on the bottom, and their layer alternates with dill and other spices;
- Next comes the series of preparations for seaming: the marinade is poured into the jars and they are covered with a lid. They are left for a day.
Only after 24 hours should you roll up the jars with the contents and store them in a refrigerated place with minimal exposure to sunlight.
Recipe for spicy pickled zucchini
This recipe is suitable only for those who like to cook something spicier and treat their guests or relatives with something truly spicy.
The gramming of ingredients is based on 3 jars with a volume of 1 liter:
- Zucchini – 4.5 kilograms;
- Water – 3 liters;
- Vinegar – 1.5 liters;
- Black currant – 45 sheets;
- Allspice – 15 peas;
- Cloves - 15 pieces;
- Bay leaf – 6 pieces.
This recipe is suitable only for those who like to cook something spicier.
To marinate spicy pickled cucumbers, you just need to follow this recipe:
- Peel the zucchini: peel, remove the core and cut into even pieces measuring approximately 3 by 3 cm;
- Boil water and boil them in it for about 6 minutes, then immediately lower them into a container with cold water;
- Marinade: bring water to a boil, mix sugar, salt, vinegar, pepper and cloves and pour into the boiling liquid. Remove from heat;
- Place zucchini in empty jars pre-treated with soda and fill with marinade;
- Process jars, not covered with a lid, in boiling water for 20 minutes;
- After that, roll it up.
Making crispy pickled zucchini
It happens that recipes provide taste qualities product and the safety that sterilization of jars ensures (after all, without it, preservation can “explode”), but they forget to consider the condition of the product. After all, zucchini can be either soft and almost melting in your mouth, or crispy, like a fresh cucumber soaked in water. Of course, this is all a matter of taste. But if you've tried canning zucchini many times and haven't gotten the crunch you're looking for, you might just have the wrong recipe.
So, in order to prepare delicious and crispy pickled zucchini you will need:
- Zucchini – 2.5 kilograms;
- Dill – 4 umbrellas;
- Bay leaf – 12 pieces;
- Garlic – 12 cloves;
- Allspice black pepper – 20 peas;
- Horseradish - 8 leaves;
- Water – 2 liters;
- Salt – 3 tablespoons;
- Sugar – 2.5 tablespoons;
- Vinegar – 150 g.
The zucchini will be crispy and juicy
Algorithm of actions:
- It is necessary to thoroughly wash the jars of soda and boil the lids in boiling water for 30 seconds;
- Marinade: Mix water, salt and sugar in a saucepan. All this is brought to a boil. Then vinegar is added;
- Preparation of additives: peel and wash the herbs and garlic, cut the horseradish into small pieces, cut the garlic cloves lengthwise into two parts;
- Dill, horseradish, garlic, pepper, bay leaf are placed at the bottom of the jars;
- Wash the zucchini, peel and cut into slices about the width of a finger;
- Place the chopped ingredient in jars;
- Pour the boiling marinade into the contents of the jars and cover with lids;
- Sterilize jars: add water to a large saucepan, not reaching a couple of centimeters from the lid, bring the water to a boil and boil for 10 minutes;
- Roll up jars only after sterilization;
- Leave overnight turned upside down and wrapped in a blanket.
Wait until cool and store in a cool place.
How to can delicious zucchini with apple juice
When trying preserves based on vinegar marinade, you simply cannot ignore marinating in fruit or vegetable marinade. Such recipes exclude the addition of vinegar and therefore make homemade twists more beneficial for the body and, in particular, the stomach. You can also safely give such preserves to children, because doctors advise them to be careful with vinegar marinades.
The gramming of ingredients is indicated for 1 jar of 3 liters:
- Sunflower oil – 1 cup;
- Water – 1 glass;
- Apple juice – 1 glass;
- Garlic – 50 g;
- Sugar – 30 g;
- Salt – 30 g;
- Zucchini - about 3 kilograms.
The recipe is quite simple:
- The jar should be washed with soda and the lid should be boiled;
- Marinade: Mix water and apple juice, bring to a boil. Add sunflower oil, salt and sugar. While the mixture is boiling, grate the garlic and add to the marinade;
- Place the zucchini in a jar and pour boiling liquid over it. Cover with a lid and leave for a quarter of an hour. After draining the marinade, boil again and pour over the zucchini again. Repeat the procedure again;
When the procedure has been done three times, the jar should be rolled up, turned upside down, wrapped in a blanket and left to gradually cool overnight.
Zucchini marinated under milk mushrooms (video)
Preservations made for the winter according to these recipes can become a decoration for both the daily dinner table and the holiday one. They will be excellent appetizers for your meals, and will also amaze with their benefits. Everyone will want to know your recipe, saying only: “You will lick your fingers!”
Pickled zucchini for the winter - universal delicious snack, which will be an excellent addition to both the festive and everyday table. We can consider zucchini to be a unique vegetable that is stuffed, stewed alone or with other vegetables, fried and cooked in a simple batter. In addition, delicious squash caviar and many other unusual, delicious dishes are made from zucchini.
But that’s not about that now. For lovers of this vegetable, we will tell you how to prepare delicious crispy pickled zucchini for the winter.
Today, a recipe for pickled zucchini can be found on numerous websites, in various magazines and country publications, but the preparation of pickled zucchini according to the recipe we presented, we are sure, cannot be compared with any other.
So, how to pickle zucchini so that it turns out tasty, aromatic, crispy and can be stored for a long time. We offer delicious recipe pickled zucchini for the winter, crispy and very tasty.
In order to prepare crispy pickled zucchini for the winter, you should prepare:
- seaming machine and cans (you can take any cans, but two or three liter ones are better);
- zucchini 2-3 pieces of medium size (1.5 kg);
- several umbrellas of fresh dill (the dill should not crumble, 1 umbrella per jar is enough);
- bay leaves at the rate of 2-3 pieces per jar;
- 10 black peppercorns;
- 2-3 horseradish leaves;
- several cloves of garlic (3-4 pcs.);
- 3 sprigs of parsley;
- 100 grams of salt (about 3 tablespoons);
- 100 grams of sugar;
- 9 percent vinegar 150 milliliters (about 7 and a half tablespoons);
- water 2 liters.
Preparing crispy pickled zucchini for the winter, step by step instructions preparations:
The first thing that is important to know when you are planning to prepare crispy pickled zucchini for the winter is that the jars for sealing the vegetable should be dry, clean, with smooth and chip-free neck edges.
Preparing pickled zucchini according to our recipe involves not only straightening the jars and washing them, but also sterilizing the containers for seaming. Sterilization in this case involves treating the cans with steam. To do this, pour water into a saucepan, bring it to a boil, remove the lid and hold each of the prepared jars over the steam for about 15 seconds.
If you are afraid to hold containers over scalding steam, you can also sterilize the jars in the oven. If you take our recipe for pickled zucchini to prepare for the winter, then you should sterilize the seaming containers in the oven for about 12-17 minutes (depending on the size of the jars). We also recommend placing lids on the stove, after moistening all the items.
Be careful!
With this method of sterilization, jars and lids are placed in a cold oven, and only after they are placed, the oven should be turned on.
Once the jars are sterilized, begin sterilizing the sealing lids. to do this, simply place the required number of lids in a small saucepan or in a large cup along with rubber bands, bring the water to a boil and hold in boiling water for 2-3 minutes.
Do not lose sight of the steps described above, if you do not follow them, then you will definitely not get crispy pickled zucchini. The vegetables will quickly sour, become soft, and the brine will become cloudy. In addition, after some time the banks may even “explode”.
To make delicious pickled zucchini that will crunch on your teeth and delight you not only with its unique pickled-salty taste, but also with its attractive appearance, it is important to properly prepare all the ingredients necessary for pickling.
How to properly cut the ingredients to make tasty and crispy pickled zucchini for the winter.
- chop the garlic and dill into small pieces (use a knife for the garlic, not a garlic chopper; for our zucchini pickling recipe, it is better to take fresh, still blooming dill);
- Cut the zucchini into small rectangles (2 by 5 cm approximately). If the vegetables are taken young, then the cutting can be done in circles with a thickness of about half a centimeter.
When the ingredients are prepared, first place the garlic and dill on the bottom of the containers, then the zucchini. In this case, circles or rectangles of zucchini must be laid as tightly as possible.
Place a few parsley leaves and bay leaves on top of the vegetables. Perform these steps with all prepared jars. 
To get delicious pickled zucchini, it is important to prepare the marinade for them correctly. To do this, pour water into a clean large saucepan.
It is better to use settled or filtered water for the marinade.
Add peppercorns, salt and granulated sugar to the prepared water.
Bring the water to a boil and then add the vinegar to your mixture.
Attention!
When preparing the marinade, be sure to follow the correct proportion and dosage of ingredients, only then will you be able to get delicious pickled crispy zucchini for the winter.
Fill the jars with zucchini with marinade. This procedure should be done immediately after the marinade has boiled for several minutes. There is no need to cool the liquid.
Seal jars of pickled zucchini using sterilized lids. Let the rolled vegetables cool slightly and store them in a cool place, such as a cellar.
Delicious pickled zucchini is ready for the winter! Bon appetit!
Good to know! When pickled zucchini is stored in a pantry in an apartment for the winter, two-liter jars and lids should be sterilized for an additional 10-15 minutes over steam and three-liter jars for 15-20 minutes. After sterilizing the container, place it neck down on a clean cloth, covering it with a towel until it cools completely. The ingredients should be placed in jars at room temperature.
Instant marinated zucchini
A wonderful zucchini/squash appetizer. Prepares quickly and eats even faster.
Ingredients:
- zucchini - 1 pc.;
- vinegar (apple) - 2 tbsp. l. ;
- vegetable oil - 3 tbsp. l. ;
- honey - 1 tsp. ;
- garlic (who likes it spicy 3 - 4 g.) - 2 teeth. ;
- dill - 1 bunch. ;
- salt (to taste) - 0.5 tsp.
Preparation:
Mix all the ingredients for the marinade (vinegar, honey, vegetable oil, garlic, dill, salt).
Chop the zucchini with a potato peeler and mix with the marinade. Leave to marinate for about 20 minutes (the longer they marinate, the tastier).
Ready! 
Marinated zucchini with carrots for the winter
Products:
- 3 kg of fresh zucchini;
- 1.5 cups vegetable oil;
- 2 pcs. carrots;
- 1 tbsp. l. ground black pepper;
- 2 tbsp. l. salt;
- 200 ml vinegar (9%);
- 1 glass of sugar;
- 0.5 cups chopped garlic cloves;
- 1 bunch of parsley;
- 1 bunch of dill.
Cooking method:
Wash the zucchini thoroughly running water. If the zucchini is overripe, remove the peel and seeds; young zucchini is left unchanged. Chop parsley and dill. Cut the zucchini into slices or large cubes. Peel the carrots and cut into slices.
In a large bowl or saucepan, mix the greens with prepared vegetables, add salt, sugar, vinegar, pepper, and vegetable oil. Mix everything well and leave for 3-4 hours at room temperature so that the zucchini marinates.
After the time has passed, put the vegetable mixture into pre-sterilized jars. Next, take a wide pan, put a towel on the bottom and place our jars of zucchini on it. Fill the pan with water to 3/4 of the height, cover the jars with lids (without closing) and sterilize for 15-20 minutes.
We roll up the jars with lids, turn them upside down, wrap them in a warm blanket and leave until they cool completely.
Pickled zucchini for the winter without vinegar
Ingredients for 2 jars (750 ml each):
- 1 kg of young zucchini.
- For brine: 1.5 liters of water;
- 3 tbsp. salt;
- bay leaf, peppercorns, allspice.
- For filling: 120 g lemon juice;
- 4 tbsp. chopped dill;
- 8 tbsp. l. olive oil;
- 8 cloves of garlic, parsley.
Recipe for pickled zucchini for the winter without vinegar and lemon juice:
Peel young zucchini and cut into 5 mm thick slices. If the zucchini is large, then cut the circle into four parts. Peel the garlic and cut into strips.
Squeeze the juice out of the lemons, mix it with dill and olive oil. Prepare the brine. Place the zucchini in a saucepan, add salt, add spices and pour boiling water over it.
Place on a hot stove for 5 minutes and immediately drain the water. Place parsley on the bottom of clean jars, then chopped zucchini, layering with garlic and pouring over the filling.
The top layer is parsley. Close the jars with self-screwing lids. Let cool, shake and refrigerate until winter sets in. 
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Instant Pickled Zucchini
This proven zucchini recipe is not for the winter; you can cook and eat right away. Very tasty!
Ingredients for 500 g of zucchini:
- 0.5 tsp salt.
- For the marinade: 100 ml olive oil,
- 3 tbsp. vinegar;
- 2 tsp honey;
- 2-3 cloves of garlic, ground black pepper, fresh or dried herbs.
Cooking method:
Wash the zucchini and cut off the skin. If the zucchini is young, you can do it with the skin. Chop into thin circles. Place in a bowl, add salt and leave for 30 minutes.
Prepare the marinade. Pass the garlic through a press, mix with olive oil, honey (if the honey is thick, melt it in a water bath), vinegar, pepper and finely chopped herbs. Cilantro, basil, tarragon, dill, and parsley are perfect.
You can add a spoonful of paprika paste or ketchup.
Mix the marinade. Drain the resulting liquid from the zucchini and squeeze it out with your hands. Pour in the marinade and stir. Place in the refrigerator until morning. During this time, you can stir a couple of times.
Canned zucchini with plums
Ingredients:
- zucchini – 1 kg;
- sugar – 150 g;
- plums – 1 kg;
- citric acid – 5 g;
- water - 1.3 l;
- cloves - 5 pcs.;
- salt – 40 g;
- black pepper (peas) - 5 pcs.
Cooking method:
Wash plums and zucchini. Cut the zucchini into cubes of the same size (large), remove the pits from the plums.
Place the prepared products in a sterilized jar in dense layers, alternating rows of zucchini, plums and spices.
Dissolve sugar, salt and citric acid in water. Pour boiling solution over the products placed in jars three times and roll up. Canned zucchini will be ready to eat in a week.
Video recipe: Pickled zucchini for the winter without sterilization
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