The best zucchini recipes will lick your fingers. Zucchini salads for the winter: recipes. How to preserve Korean-style zucchini salad, “Mother-in-Law’s Mova”, “Finger-Lickin’ Salad”, “Uncle Bens” for the winter? Spicy zucchini for the winter with mustard

Recipes for preserving zucchini for the winter

Finger-licking zucchini - wonderful preparation for the winter. It does not require culinary skill and will spare you an hour, delighting your palate with its relish.

5 l

1 year

25 kcal

5/5 (2)

Having prepared zucchini for the winter “You’ll be licking your fingers” from tomatoes, you will provide your entire homeland with a wonderful snack, which will be a wonderful addition to the herbs. Zucchini for the winter “You will lick your fingers” cook without sterilization, which will greatly simplify the preparation process and save time, gentlemen. This recipe exactly lives up to its name - such a preservation could become a brand herb that would be suitable both on the everyday table and in everyday life.

Choice of zucchini and ingredients

To prepare the following, select including fresh, healthy vegetables. The ingredients show no rot or other traces of rot. Choose ripe, juicy fruits to make the stew as juicy and appetizing as possible.

The zucchini themselves follow this principle:

It is better to process unripe fruits, the fragments in them do not contain hard brushes that can be removed, and the pulp itself is soft.
Maintains its shape best after boiling and gives more flavor relish zucchini and white zucchini.
Young sheep can be prepared without peeling the skins Therefore, it is optimal to choose them yourself, so as not to waste an hour on cleaning.

Step by step recipe

In order to remove 5 liters of preservation required:

warehouses

Algorithm for preparing attacks:

Zucchini is cut into large pieces and placed in cooking utensils.
Tomatoes and peppers can be processed using a blender (you can use a meat grinder).
The chasnik is passed through a press and the sum is added.
Add salt, olive oil, and zukor to the tomato-pepper masa.
Pour in the squash and put it on the boil.
When the zucchini becomes olive-colored, add otset and boil the vegetables with some khvilin.
When the stew is ready, place it in pre-prepared dry and sterilized jars and add the crusts.

This recipe is simple, and the cooking process itself goes smoothly. The preparation of such conservation may be due to the lack of government knowledge.

A simple recipe for preparing pickled zucchini for the winter “You’ll be licking your fingers” can be made even easier, as you know a bunch of secrets:

cook the zucchini in the sauce under the lid, so that the stench does not lose even a particle of aroma;
If you don’t want to bother with the prepared sauce from tomatoes and zucchini, you can replace it with yak ketchup lecho;
For the sauce, choose stewed tomatoes, red tomatoes - the stink itself will add a wonderful color to the herb.

How to preserve such conservation

After the lids are rolled up, the jars must be turned upside down and left in this position until completely cooled, at which point they should not be covered or wrapped.

You can save ready-made preservation:

at room temperature;
in the sun or on the balcony, in a cold place;
in the refrigerator, if possible.

After opening the lids, you can save the zucchini stew in the refrigerator, and it won’t take long. But often you can’t save finger-licking zucchini – the stench gets into your stomach.

Zucchini salad “You'll be licking your fingers” - very tasty and appetizing, go well with any herb, meat, poultry or even potatoes. The vegetables in the salad are all young, juice and licorice, so the result definitely turns out to be miraculous. In my opinion, all the proportions in the salad are well-trimmed, but during the cooking process, you can test the salad and, if necessary, add salt or zucchini.

To prepare the “Finger-licking” zucchini salad, prepare all the vegetables and additional ingredients in the list for the winter.

Take a thick saucepan in which you can grease the ingredients. Pour in all the oil. Clean the fillet and rub it with sponges. Transfer the tsibul into a saucepan, sauté for 7-10 minutes, adding peeling and chopping for an hour.

While the tsibul is cooking, peel the carrots, rinse, and grate into the middle third. Transfer the carrots to the pan.

Now remove the sweet pepper from the inside and the veins, cut into thin slices. Tomatoes, if I had cherries, cut them into large pieces. Place the vegetables into the pan. Stir and lubricate all 10 quilins, stirring occasionally.

Now add salt, zukor and pepper, and also add tomato paste. Stir.

Simmer all the vegetables for 15 minutes.

While the vegetables are stewing, remove the zucchini, dry and cut into small cubes. Transfer the zucchini to the pan. Stew the zucchini with vegetables for 15 minutes, stirring so that the zucchini does not overcook.

Afterwards, add a little chopped parsley. Stir and pour in the mixture. Boil the kilka khvilin salad.

Spread the hot salad behind sterilized jars and immediately roll up or seal the jars with sterile lids.

Check the seal, place the jars upside down and cover with a blanket. Stop spending money after you take it to the store.

Zucchini salad “You'll be licking your fingers” ready for the winter. Delicious!

You'll be licking your fingers - this is the name of zucchini salad for the winter, the recipe for which I will share with you today. This is a vegetable dish that is extremely versatile, and the cooking process is simple, and it really comes out juicy, tender, and aromatic. During the summer season, close a small jar of this salad, and treat your family with a homemade vegetable snack during the winter.

Surely, the gentleman's skin is preparing a salad. You will lick your fingers for your recipe - there is no one correct option. Moreover, you can make money not only with zucchini - it also includes cucumbers, tomatoes, eggplants, cabbage... You'll be licking your fingers - it's just a matter of how people evaluate this or that herb. Otherwise, you can paraphrase and adapt your formulation - savory, appetizing, delicious, savory, appetizing.

The finished zucchini salad looks like it won’t go out well for the winter at all (like my mother, lagidnym), so for those who like savory appetizers, you can add hot peppers (for relish). I chose the proportions for the recipe in such a way that everything would be in order. I hope that once you’ve eaten this sheep’s salad, you’ll say, “You’ll be licking your fingers!”

Ingredients:

(1.2 kilograms) (600 grams) (400 grams) (400 grams) (300 grams) (150 milliliters) (100 grams) (50 grams) (1 tablespoon) (2 tablespoons) (20 grams) (3 nails) (0.5 teaspoon)

Preparation of the dish from the photo.

To prepare this delicious vegetable salad for the winter, we need the following products: zucchini, tomatoes, carrots, cibul, sweet peppers, tomato paste, apple citrus, cherry juice, kitchen salt, fresh tea and refined rose oil. I will write a report about all possible substitutions of ingredients for the recipe. I give the vegetable oil to the already prepared, then cleaned appearance.

Well, the essence of preparing this salad lies in the consistent oiling and cooking of the vegetables. Select a thicker container (less than a 4-liter saucepan) and pour 150 milliliters of odorless rose oil into the container. I’m Vikorist’s sonyashnikov, but you can be more accessible. While the oil is heating, clean and cut the cibul into strips. Place it in hot oil and brush it, stirring occasionally, for about 10-15 minutes. There is no need to smear the tsibul until crispy - just let it soften and lightly brown. When you notice the pleasant characteristic aroma of greased zucchini, it’s time to add the next ingredient.

Another will be carrots. While we were cooking the tsibul, we were ready to peel and grate the carrots. Add it to the tsibula, stir and continue cooking over medium heat for about 10 pieces. You can cover it with a lid, but it doesn’t matter.

Give away the sweet pepper. You can vikoristovvati the fruit of any color - at that moment I had the same red gold. We scrape the meat, remove the white inner veins and cut the juiced pulp into thin strips - without too much creasing (on the left side about 1 cm and on the side 3-4 cm). Don't forget to stir the vegetables so they don't burn.

Then we move on to tomatoes. If your tomatoes are thick and the skins are too hard, they need to be removed. For this purpose, make a cross-like cut on the skin of the tomato (on the side of the protracted fruit stalk) and place the vegetables in a crease on the vine. After that, we remove the tomatoes and transfer them to a bowl of cold water - the skin literally seizes itself. I have homemade tomatoes, juicy ones, with thin skins, so I just chopped them with a knife and put them in a saucepan. When the salad is ready, the skin will not be visible. Simmer vegetables 10 times under the lid, stirring several times in one hour.

Now add more seasoning - in this dish there is tsukor and sil. I show you such greatness as it suits us especially, and you try and adjust the taste according to your own tastes. We take the original kharchova (kamyan), not iodized (in this case there is a high probability of preparation and the appearance of an unpleasant taste).

Stir the vegetables and add tomato paste. Perhaps you'll be wondering if there's pasta in a salad that already has tomatoes? On the right, tomato paste is not a concentrate. The product of incubation has the taste of tomatoes and a rich flavor, which makes the salad just as tasty. Don’t hesitate to add to this recipe – it’s important for this recipe. Before I talked about how to prepare tomato paste at home, I told you the past fate. Once again, mix everything vigorously, cover the pan with a lid and simmer the vegetables on fire for about 10 minutes.

It takes an hour for Tim to prepare our main ingredient – shishok. Do you remember what I said? The vegetables are presented in a cleaned form. Young zucchini lacks a stable appearance, like the one with a delicate skin and germs. Old vegetables are softened with a tough skin and the soft part in which the meat is ripe is removed - that’s all. The thickest pulp can be cut into large cubes - approximately 3x3 cm. Place the zucchini in the vegetable mixture, mix carefully and simmer for another 10-15 minutes.

After 10 minutes you can already tell that the zucchini is ready, since all our other vegetables are already ready. Here it is important not to poison the tender and watery essence of the zucchini - at which stage the stench becomes overwhelming. To be toil and ready, but not to the end. Once overcooked, the zucchini cubes will simply fall apart into porridge, and we will need them whole. Before speaking, taste the salad once again with cinnamon and, if necessary, adjust the taste. Add the chasnik and fresh parsley, which needs to be finely trimmed with a knife. You can detail the chasnik for the bajan in thirds or pass it through the press. If you don’t have a fresh cup of tea on hand, you can grind some drying mixture – 1.5-2 teaspoons. Instead of (or at the same time) parsley, you can add any aromatic herbs that suit you especially - the same flavor will suit perfectly. Mix everything and steam the aromatic additives for about 3-4 minutes.

Finally, pour in a couple of tablespoons of apple aubergine, carefully mix the salad once again, cover the pan with a lid and let the vegetables simmer for another quill or two. If you don’t have any apple juice on hand, take 1.5-2 tablespoons.

Pickled zucchini ranks among the most popular and favorite appetizers. For the savory berries, the stinks can compete with cucumbers. Crumpy, crunchy, slightly sour, the stench is wonderfully complemented by meat and fish herbs, it’s good to go under water.

You can marinate zucchini for the winter either with or without sterilization (ice method). In the first season, the vegetables can withstand the winter the best, the jars do not swell, so they should be stored not in a bowl, but in a kitchen cupboard. Let’s talk about this classic method of preservation and sterilization. The recipe has been verified by rocks and is suitable not only for curing zucchini, but also for zucchini and squash. And on top of that, zucchini marinated in this way for the winter will come out crispy and tasty, just lick your fingers!

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for a 1-liter jar

young zucchini approximately 1 kg
parasol crop 2-3 pcs.
bay leaf 1 pc.
clock 3 teeth
black peppercorns 6 pcs.
chronu sheet 1 pc.
Gostri pepper 1 ring

Marinade (mix into 3 1 liter jars)

water 1 l
non-iodinated salt 2 tbsp. l.
tsukor 1 tbsp. l.
9% oct 80 ml

How to prepare pickled zucchini for the winter.

We first sterilize the container - the optimal volume is 1 liter. Then at the bottom of the skin jar I place aromatic herbs and spices: crepe, khron leaf, peeled chasnik cloves, black peppercorns, bay leaf, trinket of chili pepper.
I wash the zucchini, remove the “tails”, and then cut it into rings – about 0.5 cm thick.
I put the vegetables in jars. Absolutely thick, but not all the way to the neck, but with a small indentation of about 2 centimeters. What's the matter? If you have young and juicy zucchini, it will take some time to add some of the marinade. That’s why I open the entrance so that there are no “dry” zucchini under the lid. You can add a couple more drops of crop to the animal (behind the basket).
I prepare the marinade: pour water into the pan, add salt and zukor. I boil 1-2 hvilini. I pour in the table ocet and immediately remove it from the fire. I pour the boiling marinade into the jars up to the very top, under the neck. You can place a wide blade of a knife under the jars so that the edge does not crack due to the sprinkling.
I cover the jars with caps, but don’t seal them. I am sending you to be sterilized. To do this, I place a towel at the bottom of the saucepan, insert the jars and pour hot (not boiling) water from the kettle into the saucepan - it must reach the stovetops. I sterilize exactly 10 chickens from the moment the water boils in the pan.
I grab the jars and use a key to preserve them. I turn the mountain upside down and sunbathe it with a carpet, leaving it looking like this for about 10-12 years. I transfer the pickled zucchini to the vine for the winter, where they stand until harvest. If there is no cellar, preservation can be carried out in another cool and dark place, protected from direct exposure to moisture. Saving term – 1 rik.

The popularity of zucchini in the summer simply goes through the roof - they are used to make casseroles, pancakes, all kinds of snacks and, especially, preserves. The smell is incredibly juicy and appetizing due to the fact that zucchini is a tender vegetable that well absorbs the aromas of other ingredients and spices. Making preparations from zucchini is a great satisfaction, and it’s easy to savor and taste the crust of the fruit, which your family and loved ones can enjoy. Let's look at the social advantages. We encourage you to go to this special place to prepare zucchini for the winter “You’ll be licking your fingers.”

Since zucchini does not have any pronounced relish, it can be effectively harvested to preserve the sweet savory notes from other components. You will be delighted to see how many different preparations for the winter can be taken from a simple zucchini - marinated, salted and pickled vegetables, various vegetable salads, adjika, lecho, caviar and jam with compotes and juices. Due to its neutral taste, zucchini is ideally paired with vegetables and fruits. Well, well, don’t be surprised, a wonderful jam comes out of zucchini, which can be added to vegetables with oranges, lemon and apricots. In addition, squash caviar or adjika can be combined with apples. Whatever you choose to cook with zucchini, you should know that it is impossible to create the perfect tandem with any ingredients - you just have to choose and combine.

To ensure that the prepared zucchini comes out juicy and has an appetizing appearance, you need to choose the right vegetables. For canning, it is best to use young zucchini with a thin, tender skin. If you still marinate mature zucchini, remove the rough skin from them and remove the juice. When choosing zucchini, pay attention to their appearance - the surface of the vegetable is not subject to dents, stains or ripples. The fruits themselves seem to be both strong and soft.

Zucchini for the winter “You'll be licking your fingers” can be prepared in two ways - without sterilization (in this case you will need to use a preservative, which most often plays a role) and without sterilization, if the container needs to be sterilized Eat not only empty-handed, but also as a snack on water bath. Follow the proportions of the recipe, stock up on patience and cook with love, and then the most delicious preserves will become a bright reminder of the sunny summer for the joy of you and your loved ones. Let's get started!

Ingredients:
3 kg zucchini,
1 kg of bell pepper (red bazhano),
1/2 kg tomatoes,
2 chili peppers,
2 watch heads,
1 bottle of rosemary oil,
1/2 bottle of 9% otstu,
1 bottle of cucru,
2 tablespoons salt.

Preparation:
Slice the zucchini into large slices. Peel the tomato skins, peel the bell peppers and chili peppers, and puree the peeled chasnik using a blender or meat grinder. Place masa in a saucepan, add rosemary oil, zukor and salt. Mix well and add zucchini. Stir again and simmer under the lid over medium heat for about 20 minutes after boiling. Add zucchini, mix, boil 2 vegetables and spread zucchini and sauce into sterilized jars. Roll up the jars with sterilized lids, turn the top upside down and cool down under a warm blanket.

Marinated zucchini in mustard marinade is a wonderful appetizer with spicy flavor and sweet notes. It's a side dish on its own, and it looks like it's complementary to the meat and side dishes.

Ingredients:
For three half-liter jars:
900 g zucchini,
6 cloves of chasnik,
3-4 bay leaves,
3 peppercorns,
80 ml 9% otstu,
5 g mustard,
5 g salt,
7 g cucru.

Preparation:
Cut the zucchini into long slices and fill sterilized liquid jars with them. Add chasnik cloves, bay leaves and reserved pepper to the jar. To prepare the marinade, mix 650 ml of water, mustard, salt and zukor in a saucepan. Bring to a boil and pour in the ocet. Pour the marinade over the zucchini, cover the jars with lids and sterilize about 15 khvilins in a saucepan with dill. After sterilization, seal the jars hermetically, turn them upside down and wrap them in a warm blanket, and let the preserves cool completely. Now the zucchini can be harvested and stored in a dark, cool place.

Lower zucchini in an appetizing infusion of tomatoes and bell pepper will remind you of the warm season in the winter cold. This conservation is prepared quickly and simply, in order to please your homeland for a long time.

A sheep salad made from zucchini, carrots, cibul, tomatoes and bell peppers with added rice will become a wonderful side dish for meat and a magic wand when unsatisfied guests appear.

Ingredients:
500 g zucchini,
250 g carrots,
250 g tomatoes,
250 g tsibuli,
1 bell pepper,
3-4 cloves for chasnik,
1/4 bottle of rice,
1/4 bottle of rosemary oil,
2-3 tablespoons of tsukru,
1/2 tablespoon salt,
25 ml 70% otstu,
Black pepper is chalked with relish.

Preparation:
Blend the tomatoes and bell peppers in a blender until smooth. Pour the masa into a saucepan, add olive oil, zukor, salt and black pepper for relish. Stir and add|add| cut the cibul into slices, grate the carrots into a middle third and cut the zucchini into small cubes. Cook for 2-3 minutes, then add 200 ml of warm water to the rice. Extinguish under the lid for about 20 hvilin, the doki rizik will not be ready. For example, add details to the hour and report. Stir, cook 2 more eggs, then pour the salad into sterilized jars. Roll up the jars with sterilized lids, turn them upside down and cool, covered with a carpet.

With just two simple and accessible ingredients - zucchini and carrots - you can prepare an incredibly juicy, appetizing and crunchy sheep salad. The duration of thermal processing allows you to preserve the maximum amount of brown matter in the vegetables.

Zucchini with carrots in Korean style for the winter

Ingredients:
1.5 kg zucchini,
400 g carrots,
120 ml rosemary oil,
2-3 tablespoons of Korean carrot seasoning,
4 tablespoons tsukru,
1 tablespoon salt,
80 ml 9% oct.

Preparation:
Grate zucchini and carrots for Korean salads. Place the vegetables in a large bowl, add olive oil, zukor, salt, seasoning and otset. Mix thoroughly, cover the bowl and leave for 3 years, so that the vegetables are drained. Next, place the salad in sterilized jars (the specified quantity yields approximately 4 jars with a volume of 0.5 liters). Cover the jars with lids and place a large saucepan with a towel on the bottom. Pour in water until it reaches the sides of the jars, bring the water to a boil and sterilize for about 20 minutes. Roll up the cans, turn them upside down, wrap them in a warm carpet and let them cool.

Who doesn't love hot, aromatic adjika? This wonderful sauce goes wonderfully with meat, and can also be used to prepare other herbs. We encourage you to try a unique version of adjika, made with zucchini, apples and bell peppers.

Adjika with zucchini and apples for the winter

Ingredients:
1 kg zucchini,
2 apples,
2 bell peppers,
2 chili peppers,
9 cloves of chasnik,
100 ml rosemary oil,
2.5 tablespoons cucumber,
1.5 tablespoons salt,
30 ml 9% oct.

Preparation:
Coarsely chop the vegetables and apples. Ask for help with a meat grinder or blender. Viklasti otrimanu masu u kastrolu. Add olive oil, salt and zukor. Stir and cook over medium heat, stirring occasionally, 40 minutes. Add details chasnik and otset, prepare another 10 hvilins. Place adjika in sterilized jars, seal the jars with sterilized lids and cool under a warm carpet.

Lecho with zucchini and bell pepper is a light, aromatic appetizer that will be delicious not only on weekdays, but can also decorate the holiday table. It’s just as tasty as it is not to deprive anyone of their food.

Ingredients:
1.5 kg zucchini,
1.5 kg bell pepper,
2 kg of tomatoes,
3 cloves chasnik,
baking pepper for relish,
200 ml rosemary oil,
100 ml apple otstu,
100 g cucru,
45 g salt.

Preparation:
Scald the tomatoes with dill, remove the skins and grind with a blender or meat grinder. Cut the bell pepper into strips, zucchini into circles. Pour the tomato paste into a saucepan, bring to a boil and cook for 5 minutes, removing the scum. Add zucchini and bell pepper, stir. Bring to a boil, add olive oil, zukor, salt and hot pepper for relish. Cook for 15 minutes | then add | fractionally cut chasnik i otset. Gotuvati 5th century Place the lecho in sterilized jars and seal tightly. Turn the jars upside down, wrap them in a blanket and let them cool.

Zucchini caviar can be prepared using classic preparations from this vegetable. This snack stick is loved by every generation for its wonderful taste. We encourage you to prepare a brown version of squash caviar without greasing from baked vegetables. The caviar is completely cooked in the oven, and then blended with a blender.

Zucchini caviar from baked vegetables

Ingredients:
1 zucchini,
1 carrot,
2 cibulini,
3 tomatoes,
2 cloves chasnik,
2 tablespoons apple otsuta,
salt, tsukor and black pepper for relish,
Roslinna or Olive Oliya.

Preparation:
Peel the zucchini and remove the skin. Coarsely chop all the vegetables (at a time) and place them on a sheet, lined with foil. Drizzle vegetables with oil and bake in oven at 200 degrees. After this time, reduce the temperature in the oven to 100-120 degrees and bake for another year. Remove the skin from the tomatoes. Add all the vegetables at once with whatever juice is in the bowl. Add an hour and get more blender. Add salt, zukor and black pepper for relish. Stir, place in a baking dish and cook in the oven. Add apple cider vinegar and mix. Place the caviar in sterilized polyester jars and roll with sterilized lids. Cool under a blanket.

Why not make some jam for the shank? Believe me, your loved ones are unlikely to identify this vegetable with licorice and will be very relieved to find out what the smell was made from. This light dessert with citrus notes and pleasant sourness will be a great addition to buns, croissants and toast.

Zucchini lemon jam for the winter

Ingredients:
1 large zucchini or 2-3 small ones,
1 lemon,
1 bottle of cucru.

Preparation:
Grate the zucchini onto a fine grate. The dates will stand for 10 weeks, after which you will anger the country that has settled down. Grate the scalded lemon with dill to add zest. Rub so that the zest does not squish the white ball, and the splinters of wine add hotness. Vijati z|iz| lemon juice Mix grated zucchini, lemon juice and zuccor into a saucepan. Cook on medium heat for 10 khvilins, then remove from the stove and cool for 20 khvilins. Then put the sumish on the boil for 10 minutes and cool again. The jam cannot be stirred. For example, spread the jam out of sterilized jars and roll up.

Start preparing your finger-licking zucchini for the winter now, so you can enjoy these wonderful preserves during the cold season! Delicious!