Pickled zucchini for the winter: the best recipes with photos. Pickled zucchini (quick cooking recipes) Whole small marinated zucchini for the winter

Zucchini is a very tasty, low-calorie, and most importantly, healthy vegetable. The large amount of potassium salts, proteins and vitamins needed by the body in this product makes it especially popular.

For the winter, a variety of canned dishes are prepared from the fresh harvest of zucchini: these vegetables can be pickled, salted, fermented, added to salads and even made into original desserts. Lecho, zucchini caviar, jams, preserves and compotes are just a small part of the huge list of dishes known to housewives who prepare these vegetables for future use.

Fans of spicy food will undoubtedly prefer pickled zucchini, which has a sweet and sour taste and is moderately salty. The older generation still remembers those unusually delicious crispy fruits, which filled the shelves of Soviet stores.

Zucchini, like any other vegetables, is preserved in various marinades, which include vinegar. In addition, any fruit, berry or vegetable juices are often used as a filling for canning.

These vegetables are marinated either sliced, whole or in halves.

From our article you will learn how to choose the right zucchini for winter preparations and get acquainted with some interesting recipes for canning these vegetables.

Choosing the right zucchini for canning

For winter canning, it is best to take fruits with a white peel or a variety of zucchini (despite the much more tender pulp, vegetables during the pickling process will not fall apart).

What else you need to remember when choosing zucchini for pickling:

Preparing zucchini for the winter

Zucchini canned for the winter have proven to be excellent savory and very tasty snack, which is suitable for both everyday and festive tables.

Recipes for pickling zucchini are very simple and quick, however, the result will pleasantly surprise you.

For preparations it is necessary to use young vegetables with delicate thin skin. Be sure to add herbs and spices to the appetizer, the more the better. Thanks to them, the marinade will be richer and more aromatic, and, accordingly, the zucchini will turn out tastier.

In addition to cloves, bay leaves, garlic, pepper and various herbs, recipes can be varied with tarragon, cherry leaves, blackcurrant and horseradish

Zucchini marinated with vinegar for the winter. Step-by-step recipe No. 1

(the amount of products in the recipe is indicated for eight half-liter jars):

In order for the snack to be stored for a long time and not spoil, it is necessary to prepare the jars:

1. Wash the container thoroughly using baking soda or detergent.
2. Without wiping, place clean jars in an unheated oven.
3. Set the temperature to 150 degrees.
4. Sterilize the dishes for about ten minutes, until the moisture has completely evaporated.

Now you can Proceed directly to canning:

1. Place several sprigs of herbs in jars.
2. Place 1 clove and 1 clove of garlic on the greens.
3. Wash the zucchini well, dry it and cut it into slices about 1 centimeter thick.
4. Prepare the marinade:
   • mix sugar, salt and spices;
   • fill everything with water;
   • put on fire and bring to a boil;
   • pour in vinegar.
5. Place zucchini slices into the boiling marinade and cook for five minutes, stirring occasionally to ensure even cooking of the vegetables.
6. Place vegetables in jars.
7. Bring the marinade to a boil again and pour it over the vegetables.

Zucchini pickled for the winter. Step-by-step recipe No. 2

This light and very tasty appetizer will surely please both your family and guests who drop by for the light.

List of required ingredients(quantity of products is indicated for two half-liter jars):

Step-by-step canning procedure:

1. Wash the jars and sterilize them in the microwave or in boiling water.
2. Place an umbrella of dill on the bottom.
3. Wash the zucchini and cut into slices no thicker than three centimeters.
4. Transfer the prepared vegetables into jars.
5. Pour boiling water over the zucchini and leave for fifteen minutes.
6. Drain the water from the jars and bring it to a boil again.
7. Pour over the vegetables again for fifteen minutes.
8. Drain the water again, add oil, salt, seasoning and sugar.
9. Boil the marinade for five minutes and then pour vinegar into it.
10. Pour the prepared marinade into jars with zucchini.
11. Roll up the jars with lids, turn them over and wrap them in a warm blanket until they cool.

Zucchini, marinated without sterilization. Step-by-step recipe No. 3

This wonderful preserve can be served as an independent snack, or you can use it in preparing salads.

Step-by-step canning procedure:

1. Wash the greens thoroughly, shake off excess liquid.
2. Roughly chop the horseradish leaves and dill.
3. Also wash the horseradish root and cut it into small pieces.
4. Peel the garlic cloves.
5. Wash the hot pepper pods and cut into four parts.
6. Wash the zucchini and trim the ends on both sides.
7. Cut vegetables lengthwise or crosswise into no more than three-centimeter pieces. If the fruits are not large, you don’t have to cut them.
8. Place herbs into jars (two handfuls per jar), bay leaves, black peppercorns and slices of horseradish root.
9. Next, place the zucchini in the jars as tightly as possible.
10. Boil water and gradually pour boiling water into the jars of vegetables.
11. Cover with lids and leave to warm for seven minutes so as not to sterilize.
12. Prepare the marinade:
    • drain the water from the zucchini into a saucepan;
    • add sugar and salt;
    • add 0.2 liters of boiled clean water;
    • mix everything and bring to a boil over medium heat;
    • pour in table vinegar and wait until it boils;
    • remove from heat.
13. ​Fill the jars with zucchini again with hot, clean water, cover and leave for five minutes.
14. After five minutes, drain the water.
15. Place pieces of hot pepper (two quarters each) and garlic into the jars with the vegetables.
16. Pour hot marinade and roll up.
17. Turn the jars over, wrap them and let them cool completely.

Zucchini marinated for the winter with garlic. Step-by-step recipe No. 4

List of required ingredients:

Step-by-step canning procedure:

1. Place black peppercorns, bay leaves and dry mustard in pre-sterilized jars (one liter capacity).
2. Wash the zucchini, trim the tails and cut the fruits into thin slices. It is not necessary to peel the skin.
3. Place the prepared vegetables into jars.
4. Prepare the marinade:
   • mix water, sugar, vinegar and salt;
   • Bring the resulting brine to a boil over moderate heat.
5. Carefully pour the prepared boiling marinade into the jars of vegetables.
6. Cover with lids and sterilize for fifteen minutes.
7. Roll up the hot cans of snacks, turn them over and let them cool, wrapped in a warm blanket.

Zucchini marinated with honey. Step-by-step recipe No. 5

List of required ingredients:

• zucchini - 0.5 kilograms;
• salt - 0.5 teaspoon;
• for the marinade:
  • sunflower or olive oil - 0.1 liters;
  • apple or table vinegar - 3 tablespoons;
  • honey - 2 teaspoons;
  • garlic - 3 cloves;
  • ground black pepper and any herbs (fresh) - to taste.

1. Rinse the zucchini well and remove the skin. When using young vegetables, it is fashionable to leave the skin on.
2. Cut the fruits into thin slices.
3. Place the vegetables prepared in this way in a bowl, sprinkle with salt and leave for thirty minutes.
4. At this time, start preparing the marinade:
   • crush the garlic using a press;
   • mix it with oil, honey and vinegar;
   • add chopped herbs (this can be fresh cilantro, parsley, dill, tarragon, basil) and black pepper;
   • mix everything well.
5. Drain the released liquid from the zucchini and squeeze it well with your hands.
6. Mix vegetables with prepared marinade and stir.
7. Place the appetizer in the refrigerator and let it brew, stirring occasionally.

You can eat such a snack within a few hours, without leaving it for storage until the winter cold.

Zucchini for the winter, marinated in Korean. Step-by-step recipe No. 6

List of required ingredients:

Step-by-step marinating procedure:

1. Wash and peel all vegetables.
2. Grate the zucchini and carrots on a “Korean” grater.
3. Cut the bell pepper and onion into thin half rings.
4. Finely chop the garlic and herbs, add to the previously chopped vegetables and pour over the marinade (to prepare it, mix the ingredients listed above).
5. Mix everything well and let it brew for three hours.
6. Place the vegetables soaked in the marinade into jars, fill with brine and compact slightly.
7. Jars with snacks must be sterilized for fifteen minutes, and then rolled up and put away for storage.

Quick pickled zucchini for the winter. Step-by-step recipe No. 7

List of required ingredients:

• young zucchini - 1 kilogram;
• apple cider vinegar - 0.1 liters;
• water - 1 liter;
• sugar - 0.1 kilograms;
• black peppercorns - 3 pieces;
• salt - 1.5 tablespoons;
• cloves - 2 pieces;
• coriander (seeds) and fresh dill - to taste.

Step-by-step marinating procedure:

1. Wash the zucchini and cut them lengthwise into two parts.
2. Wash and dry the dill.
3. Place zucchini in jars in layers, alternating with dill and seasonings.
4. Prepare the marinade:
   • mix water, salt, sugar and vinegar;
   • put on moderate heat;
   • wait until it boils.
5. Pour the boiling marinade into the jars of zucchini, cover them with lids and leave for a day.
6. If necessary, add the remaining brine to the prepared snack, cover with lids and store in a cold storage place.

Pickled spicy zucchini for the winter. Step-by-step recipe No. 8

List of required ingredients:

Step-by-step marinating procedure:

1. Wash the zucchini. If the skin is thick, cut it off.
2. Cut vegetables into thin slices.
3. Grind the greens with garlic in a blender and mix with zucchini.
4. Prepare the marinade. To do this, just mix oil, honey, vinegar and salt.
5. Pour the prepared marinade over the zucchini with herbs and garlic.
6. Mix everything thoroughly and put in a cool place overnight, covered with a lid.
7. the next morning the appetizer is ready - you can serve it to the table.

Zucchini is at the top of the ranking of summer vegetables, because they have a lot of advantages - the fruits contain many useful substances, minerals and vitamins. Summer residents usually boast about their large harvest; those who do not have their own plot of land are not upset, since the cost of zucchini on the market is ridiculous. It is important that they can not only be eaten in the summer, but also stored for the winter. Below are proven recipes that are suitable for both experienced and novice housewives.

Pickled zucchini for the winter in jars, step-by-step recipe with photos

Spices and herbs transform simple products into an amazing ensemble, aromatic and delicious. Even banal pickled zucchini can become an amazing dish. Especially if you open a jar of vegetables in the middle of a cold winter.

Pickled spicy zucchini can be used as a side dish for any dish. Or prepare them for long-term storage.

Cooking time: 2 hours 0 minutes

Quantity: 4 servings

Ingredients

• Zucchini: 1.5 kg
• Water: 1.2 ml
• Vinegar 9%: 80 ml
• Garlic: 10 cloves
• Cloves: 10 buds
• Parsley, dill: a bunch
• Pepper mixture: 2 tsp.
• Salt: 4 tsp.
• Bay leaf: 8 pcs.
• Ground coriander: 1 tsp.
• Sugar: 8 tsp.

Cooking instructions

Recipe for very quick pickled zucchini

Previously, pickling was used exclusively for preparing vegetables and fruits for long-term storage during the winter. Today, pickled snacks appear at any time of the year, at the request of household members. Here is one of the recipes according to which delicious vegetables, if you pickle them in the evening, will be ready for breakfast.

Products:

• Zucchini (already peeled and seeds) – 1 kg.
• Garlic – 5-6 cloves.
• Dill - a large bunch.
• Parsley - a large bunch.
• Water – 750 gr.
• Ground red pepper and ground black pepper – 1 tsp each.
• Salt – 2 tsp.
• Salt – 4 tsp.
• Cloves – 4 pcs.
• Bay leaf.
• Vinegar – 50 ml. (9%).
• Vegetable oil – 100 ml.
• You can add other spices.

Technology:

1. First of all, prepare the marinade. Its preparation does not require any special skills or abilities. Pour water into an enamel pan, in which the marinating will take place, add salt and sugar, add all the selected spices and bay leaf. Boil. And only then pour in vegetable oil and vinegar. Remove from heat; allow marinade to cool.
2. You can start preparing the zucchini. Peel and remove seeds if the fruits are large. Cut in the way that the housewife considers most convenient - into circles, bars or strips. The thinner the slice, the faster and more uniform the marinating process will be.
3. Rinse the greens in plenty of water and chop. Peel the garlic, chop finely.
4. Mix with chopped zucchini and add marinade. It’s okay if it’s a little warm; the taste of the final product won’t deteriorate. The marinade should completely cover the zucchini. If this does not work (due to lack of liquid or coarsely chopped zucchini), then you need to take pressure and press down.

By the morning for breakfast you can boil new potatoes, fry meat and put on a plate of ready-made pickled zucchini!

Instantly marinated zucchini

In the list of the earliest summer vegetables, zucchini is not the last place. They can be stewed and fried, cooked in soups and made pancakes, stored for the winter - salted and pickled. Interestingly, in recent years, pickled zucchini has become very fashionable, and is served almost immediately after cooking. No matter how much you would like instant pickling, it will still take several hours for the vegetables to be saturated with the marinade.

Products:

• Zucchini (preferably young fruits with small seeds) – 500 gr.
• Fresh dill – 1 bunch.
• Vegetable oil (sunflower or olive) – 100 ml.
• Fresh honey – 2 tbsp. l.
• Vinegar – 3 tbsp. l.
• Garlic – 3-4 cloves.
• Spices, for example, hot ground pepper - ½ tsp.
• Salt.

Technology:

1. Prepare the zucchini: wash, peel, remove the seeds; if large, young zucchini need not be peeled. Cut the vegetables into thin strips so that the pickling process goes very quickly.
2. Salt the zucchini and reserve. After 10-15 minutes, drain excess juice from the chopped zucchini.
3. In a bowl, combine oil with vinegar, honey, garlic, pressed, and spices.
4. Pour the marinade into the container with the zucchini. Add washed and chopped dill here.
5. Mix carefully. Cover, press down with pressure. Place in a cool place.

All you have to do is be patient for a few hours, and then quickly set the table, because it’s time to taste the marinated delicacy!

How to pickle finger-licking zucchini

To get especially tasty pickled zucchini, just follow the following recipe exactly. Zucchini cooks very quickly, the only difficult moment is sterilization, but this can be easily overcome if desired.

Products:

• Young zucchini – 3 kg.
• Fresh dill - 1 bunch (can be halved with parsley).
• Garlic – 1 head.
• Vinegar - ¾ tbsp. (9%).
• Vegetable oil – ¾ tbsp.
• Sugar – ¾ tbsp.
• Salt – 2 tbsp. l.
• Dry mustard – 1 tbsp. l.
• Spices (pepper, cloves, bay leaf).

Technology:

1. The process begins with preparing the zucchini. You need to remove the peel, remove the seeds, even small ones. Cut small fruits lengthwise into strips, large ones - first across, then also into strips. Place in an enamel container.
2. Prepare the marinade in a separate saucepan, that is, mix all the remaining ingredients. Wash the dill and parsley and chop. Divide the garlic into cloves, peel, rinse, chop or use a press.
3. Stir the marinade until the salt and sugar dissolve. Pour the prepared aromatic marinade over the zucchini. Press down with pressure and put in a cool place for 3 hours. During this time, the zucchini will release juice and marinate.
4. The next stage is sterilization. Pre-sterilize glass containers over steam or in the oven.
5. Fill with zucchini and add marinade. If it is not enough, add boiling water. Cover with lids and place in a large saucepan with water. Sterilization time is 20 minutes.

Spicy pickled zucchini in Korean style

Many people like Korean cuisine - a large number of herbs and spices give dishes an amazing taste and aroma. Korean-style zucchini is both an appetizer and a side dish.

Products:

• Zucchini – 3-4 pcs.
• Sweet bell pepper – 1 pc. red and yellow.
• Carrots – 3 pcs.
• Garlic.
• Onion – 1 pc.
• Soy sauce – 1 tbsp. l.
• Sesame seed – 2 tsp.
• Acetic acid – 2 tsp.
• Hot pepper, salt to taste.
• Sugar – 1 tbsp. l.
• Olive oil (any other vegetable) – ½ tbsp.

Technology:

1. Peel the zucchini and remove seeds. Cut into thin circles. Add salt, press, leave for a while.
2. Prepare the remaining vegetables: chop the pepper, grate the carrots. Also grate the onion and sauté.
3. Mix the vegetables, pour the juice from the zucchini and chopped garlic into them. Add all the spices, sugar, olive oil and acetic acid to the marinade.
4. Pour the marinade over the chopped zucchini and stir. Cool in the refrigerator for several hours.

Insanely delicious pickled zucchini with honey

When pickling vegetables, spices, salt and sugar, vegetable oil and vinegar or acetic acid are used. But in the following recipe, one of the main roles is played by fresh honey, which gives an interesting flavor to the zucchini.

Products:

• Zucchini – 1 kg.
• Liquid honey – 2 tbsp. l.
• Garlic.
• Vinegar (ideally wine) – 3 tbsp. l.
• Salt.
• Basil, parsley.

Technology:

1. It is recommended to cut the zucchini into very thin slices, for example, using a vegetable cutter. Naturally, zucchini must be peeled and seeded and washed under running water. Add salt to the zucchini and leave for half an hour.
2. Mix honey and wine vinegar, add finely chopped herbs and garlic to the marinade.
3. Next, dip the zucchini strips into this aromatic mixture and leave to marinate in a cold place. Stir regularly, after three hours you can serve.

Recipe for pickled zucchini with garlic

Fragrant spices and spices are an important component of the marinating process; another essential attribute is garlic. According to the following recipe, you will need a lot of garlic, but the aromas will linger throughout the kitchen.

Products:

• Zucchini – 2 kg.
• Garlic – 4 heads.
• Dill – 1-1 bunches.
• Sugar – 1 tbsp.
• Salt – 2 tbsp. l.
• Vegetable oil – 1 tbsp.
• Vinegar 9% – 1 tbsp.

Technology:

1. Wash the zucchini, peel and remove the seeds. Cut the fruits into cubes and add salt to release more juice.
2. Chop the garlic and dill. Add to zucchini.
3. For the marinade, mix oil, vinegar, add sugar and salt, stir until dissolved.
4. Pour this spicy, aromatic marinade over the vegetables and leave for 2-3 hours.
5. Place in containers that have been sterilized and dried in advance. Send for sterilization.
6. After 20 minutes, take it out, roll it up, turn it over, cover it with a warm blanket; additional sterilization will not hurt the pickled zucchini.

How to make crispy pickled zucchini

Preparing zucchini for the winter allows many families to significantly save their family budget. If you follow the technology, the zucchini pieces will turn out tasty, crispy, and aromatic. It is better to seal in a 0.5 liter container.

Delicious pickled zucchini for the winter can be prepared according to a variety of recipes: in jars without sterilization or using additional heat treatment; small zucchini are pickled in circles, and large ones are cut into pieces; You can marinate them either separately or as an assortment, combining them with other vegetables. Having opened the preparation in winter, they can be used as an independent dish or used in various salads, replacing canned cucumbers. Pickled zucchini is very tasty on its own, and often you don’t want to wait until it’s thoroughly marinated. Avid cooks have found an easy way to pickle zucchini so quickly that it will be ready in just a few hours. By looking at our page, you will find proven step-by-step recipes with or without photos and choose the one that’s right for you.

The best recipes with photos

The last notes

Marinated zucchini with apples and carrots prepared for the winter according to this original recipe will certainly first interest the hostess with its beautiful appearance and unusual marinade recipe, and then the family and guests will like it with its surprisingly pleasant taste.

Our winter preparations begin already in mid-summer; many vegetables, berries and fruits are ripening by this time. How to pickle zucchini for the winter in different ways so that it is crispy and tasty? There are many, but pickled ones are among the most revered.

An absolutely exceptional vegetable, because it goes well with carrots, tomatoes, beets, and peppers. Even with oranges, if you make jam. Where else can we find such a healthy vegetable, which, moreover, willingly grows in our beds without requiring any special care?

Pickled zucchini, recipes

For pickling, we usually select the youngest specimens, in which the seeds have not yet formed and the skin has not yet become rough. By the way, choose these not only for pickling, but also for delicious squash caviar.

The filling, that is, the marinade, is usually used with vinegar; in general, pickling zucchini is similar to pickling other vegetables, in some ways even simpler and faster. Some people like recipes where tomato or apple juice is used instead of marinade; it also turns out very tasty and original.

Marinated zucchini without sterilization

For the recipe we will need to take:

• A couple of kilos of fresh zucchini
• One head of garlic
• An umbrella of dill per jar
• One horseradish leaf
• 4 black peppercorns
• Five tablespoons of vinegar 9%
• Four spoons of salt
• Four spoons of sugar
• One laurel leaf per jar

How to marinate:

It is better to pick the zucchini right before canning, then they will turn out crispy. We wash them and cut them into rings a centimeter wide. For this recipe, I wash the jars with baking soda and then sterilize them in the oven; 15 minutes is enough.

When our container is ready, we lay out all our spices, dill, bay leaves, and don’t forget about horseradish. I put garlic on top; my family eats it first. We pack the zucchini tightly; usually this amount fits in three liter jars.

Boil more water so that there is enough to fill to the very edges. Leave the boiling water in the jars for fifteen minutes, just until it has time to cool down a little. Then we return it back to the saucepan and add sugar and salt. We begin to boil the marinade, five minutes is enough, at the end we add vinegar. Pour in the zucchini and roll up the lids. Let it cool for a day under a blanket, upside down. Jars are best stored in the cellar.

Quick pickled zucchini

We need to take:

• Zucchini
• Bunch of dill
• Three cloves of garlic
• A pinch of salt
• A teaspoon of vinegar and sugar
• 0.5 cups of clean water
• A couple of tablespoons of vegetable oil

How to cook this recipe:

Chop the zucchini, the youngest, milky ripe, thinly in a vegetable slicer, the circles should turn out transparent, this determines how well and quickly they marinate.

We also finely chop the dill, but you can either chop the garlic with a knife or put it through a crush, it all depends on your desire. Mix the zucchini with dill and garlic and make a filling of water, vegetable oil, salt, sugar and table vinegar. Pour in and place in the refrigerator for half an hour. Then we serve for lunch.

Marinated zucchini with carrots

What we will take to complete the recipe:

• Three kilos of young zucchini
• A couple of medium carrots
• Bunch of dill
• Bunch of parsley
• 300 ml vegetable oil
• 200 ml table vinegar 9%
• Head of garlic
• Glass of sugar
• Two tablespoons of salt
• 8 black peppercorns

How we will cook:

If desired, cut the zucchini into cubes or not too thin strips. Chop the greens finely, carrots can be sliced ​​or shaped. Mix everything in one large bowl, sprinkle with salt, sugar, pour in vinegar and vegetable oil, crush the garlic there and sprinkle in the peppercorns. Mix everything again, cover with a towel and leave in the room for four hours.

When everything is well marinated, put the vegetables in jars, preferably half a liter, so that the liquid is also distributed evenly and put them in the pan to sterilize for twenty minutes. Then we roll it up and let it cool under the blanket.

Marinated zucchini with vegetables for the winter

For the recipe we need to take:

• Two kilos of young zucchini
• Half a kilo of sweet pepper
• Half a kilo of tomato
• Half a kilo of carrots
• Two onions
• A bunch of parsley with dill
• 4 black peppercorns
• Three bay leaves

For the marinade per two liters of water:

• Three tablespoons of salt
• Three hundred grams of sugar
• Three hundred grams of vinegar 9%
• A quarter of vegetable oil

How to marinate:

First we prepare jars, preferably 0.7 or liter. We select zucchini according to the size of the jars so that they fit in height. The jars need to be sterilized, then put spices, bay leaves, herbs, peppercorns, and onion cut into rings on the bottom.

We wash all the vegetables and cut them lengthwise into thin pieces, cut the tomatoes into slices, 6-8 pieces. We begin to put everything standing in jars, slices of carrots, peppers, tomatoes and zucchini.

Pour the oil into the water, add sugar and salt, bring to a boil, and finally pour in the vinegar. Fill the jars and cover with lids. We set it for twenty minutes to sterilize, and at the end we roll it up. Banks can be stored at home.

Korean pickled zucchini for the winter

What products do we need:

• A kilo of zucchini
• Two onions
• Medium sized carrots
• Tablespoon salt
• Three tablespoons of sugar
• A quarter cup each of vegetable oil and vinegar 9%
• One and a half tablespoons of seasoning for Korean carrots

How we will cook:

For this preparation, take half-liter jars, it will be more convenient. They do not need to be sterilized, just wash them thoroughly.

Wash the zucchini, peel the carrots and onions. Carrots and zucchini need to be grated on a special Korean grater that rubs the straw. The onion needs to be thinly cut into half rings.

Then we pour everything into a common bowl or saucepan. Sprinkle with salt, sugar, add seasoning and vinegar and leave to marinate for half an hour. Then, with a spoon, first put the vegetables into the jars, then distribute the juice so that it reaches the very edge of the jars.

We put all the jars in a wide saucepan and sterilize for ten minutes, do not forget to cover with lids. Then we roll it up.

Quick pickled zucchini in Korean

What we will need:

• Young zucchini
• Medium carrots
• Three cloves of garlic
• Tablespoon soy sauce
• Ground red pepper to taste
• Two tablespoons of odorless vegetable oil
• Two tablespoons of vinegar
• Sesame seed

How to prepare this recipe:

Rinse the zucchini and chop it into thin rings in a vegetable slicer. Three carrots on a Korean grater. Mix everything, squeeze out the garlic. Add salt and red pepper, sesame seeds, mix. We make the marinade, mix soy sauce with vinegar and vegetable oil, pour it into the vegetables, in twenty minutes the Korean zucchini will be ready.

Marinated zucchini with honey and garlic

For the recipe we need:

• A kilo of young zucchini
• Five cloves of garlic
• Three tablespoons of vinegar
• Two tablespoons of honey
• A bunch of dill and basil
• A teaspoon of salt

How to marinate:

We cut the washed zucchini thinly using a vegetable cutter, sprinkle with salt and set aside for half an hour, we need the excess moisture to come out of them.

In the meantime, let's make the marinade, mix vinegar with honey, add chopped herbs and crushed garlic. Let's mix everything.

When the zucchini has stood for a while, pour out the excess juice and squeeze them out, pour in the marinade, mix and pack into jars. Store only in the refrigerator.

Pickled zucchini takes pride of place among the most popular and beloved snacks. In terms of taste, they can only compete with cucumbers. Crispy, plump, slightly sour, they perfectly complement meat and fish dishes and go well with strong drinks.

You can pickle zucchini for the winter either with or without sterilization (the “lazy” method). In the first case, vegetables survive wintering best; the jars do not explode, even if they are stored not in the cellar, but in the kitchen cabinet. It is this classic method of canning with sterilization that we will talk about today. The recipe has been tested for years and is suitable not only for rolling zucchini, but also for zucchini and squash. And besides being reliable, zucchini marinated for the winter this way turns out crispy and delicious, you’ll just lick your fingers!

Ingredients

for a 1 liter jar

• young zucchini approximately 1 kg
• dill umbrellas 2-3 pcs.
• bay leaf 1 pc.
• garlic 3 teeth
• black peppercorns 6 pcs.
• horseradish leaf 1 pc.
• hot pepper 1 ring

Marinade (enough for 3 1 liter jars)

• water 1 l
• non-iodized salt 2 tbsp. l.
• sugar 1 tbsp. l.
• 9% vinegar 80 ml

How to cook pickled zucchini for the winter

1. First of all, I sterilize the container - the optimal volume is 1 liter. Then at the bottom of each jar I place aromatic herbs and spices: dill, horseradish leaf, peeled garlic cloves, black peppercorns, bay leaf, a little chili pepper.
2. 
   I wash the zucchini, remove the “tails”, and then cut it into rings - about 0.5 cm thick.
3. 
   I put the vegetables in jars. I fill it tightly, but not all the way to the neck, but with a small margin of about 2 centimeters. For what? Even if you have the youngest and juiciest zucchini, they will still absorb part of the marinade over time. Therefore, I make an indent so that there are no “dry” zucchini under the lid. You can put a couple more sprigs of dill on top (optional).
4. 
   I prepare the marinade: pour water into the pan, add salt and sugar. I boil for 1-2 minutes. Pour in table vinegar and immediately remove from heat. I fill the contents of the jars with boiling marinade to the very top, under the neck. You can place a wide knife blade under the jars to prevent the glass from cracking from boiling water.
5. 
   I cover the jars with lids, but do not seal them. I'm sending her to be sterilized. To do this, I place a towel at the bottom of the pan, place the jars and pour hot (but not boiling) water from the kettle into the pan - it should reach the hangers. I sterilize exactly 10 minutes from the moment the water boils in the pan.
6. I take out the jars and roll them up with a key for preservation. I turn it upside down and wrap it in a blanket, leaving it like that for about 10-12 hours. I transfer the pickled zucchini to the cellar for the winter, where they will remain until the next harvest. If there is no cellar, then you can send the preservation to another cool and dark place, protected from direct sunlight. Shelf life - 1 year.