Recipes for canned zucchini for the winter: crispy, spicy, sweet, with and without sterilization

In our country, it is customary to preserve zucchini for the winter in banks in large volumes and according to a wide variety of recipes. The blank can also be purchased at the supermarket. But such as homemade, a store snack will no longer be. Meanwhile, the pumpkin's younger brother - squash - is a low-calorie product. 100 g of this vegetable contains only 26 kcal. Therefore, the guardians of the figure, active people, as well as those who, due to health problems, need to adhere to the rules of the dietary table, do not mind souls.

A full can of benefits: what's in the workpiece

Heat treatment destroys some of the vitamins and minerals found in plant foods. Therefore, canned vegetables and fruits are not vital food for health. Fresh they are much more useful, but canned ones are tastier. Dishes from canned zucchini, waiting in the pantry or cellar, infect the house with the scent of summer and energize them for the whole day. Their secret is in a large number of nutrients that are found in fresh zucchini and are partially stored in canned vegetables.

• Perfect fit. Zucchini dishes go well with any food. They are tasty after any heat treatment and can be served as a snack or as a side dish. This vegetable does not have a dominant taste, therefore it forms a successful tandem with any product offered to it as a neighbor on the plate.
• Vitamin "bomb". Zucchini contains almost all vitamins. Including - tocopherol, or vitamin E, which is popularly called the "elixir of youth." It slows down the aging process and fights free radicals. Beta-carotene provides rapid rehabilitation after illness. Vitamin C supports the immune system and stimulates it to fight viruses, strengthens the walls of blood vessels.
• Mineral well. The mineral composition of the vegetable is also worthy of respect. It has a lot of phosphorus, potassium, calcium, iron and sodium. Doctors often recommend leaning on zucchini to hypertensive patients and people suffering from cardiovascular ailments. Zucchini snacks stabilize the condition in case of anemia and children will like it. Hypoallergenic properties make it the leader in baby food: it is the zucchini that neonatologists and pediatricians recommend introducing first as a complementary food.
• Natural "well". Zucchini consists of 95% water. Therefore, patients with renal pathologies and cholelithiasis cannot do without it. Eating zucchini in food helps to remove harmful salts and bile from the body. The product cleanses the blood, saturates the body with moisture and normalizes the flow of metabolic processes. Take a closer look at the vegetable is sick with gout, patients with urolithiasis and impaired intestinal motility.

Perfect fruit: characteristics

To make the workpiece tasty and visually beautiful, you must carefully consider the choice of “applicants” for conservation. It doesn’t matter if you buy vegetables at the market or in the supermarket, pick them yourself in the garden with your own hands. The criteria for choosing the ideal zucchini are the same in all cases and are described in detail in the table.

Table - Characteristics of the “ideal” zucchini

How to roll canned zucchini for the winter

There are many guides on the Internet that suggest how to cook canned zucchini so that it is tasty and appetizing. Recipes without sterilization and with mandatory boiling of filled cans will come across. But often, the authors of recipes forget to specify when to add a preservative and how to sterilize. Therefore, remember two simple rules.

1. No sterilization. To keep unsterilized vegetables as long as possible, you need to add a preservative to them. Most often, vinegar acts in this role. Add it at the very end, when the preparation of the snack is almost complete.
2. With sterilization. If the recipe requires sterilization before “rolling up”, be aware that this is not about sterilizing empty glass containers. You have to sterilize jars filled with appetizer. You can do this by organizing a water bath in the kitchen. To do this, you need to install a large basin on the stove, put cans with zucchini in it, fill it with water so that it reaches the very neck, and turn on the burner. The duration of the process depends on the volume of the container. Half liter cans should spend 30 minutes in boiling water. And liter - an hour.

3 recipes for everyone ...

Recipes of canned zucchini for the winter are striking in their diversity. What the housewives do not turn this vegetable into - from the banal (but terribly tasty) caviar to the original squash jam, which, no worse than apricot, is combined with pancakes and pancakes. But the classic piquant and spicy zucchini is more popular than its sweet counterparts.

Naughty

Feature. Canned zucchini with carrots for the winter are one of the most popular options for zucchini preparations. This recipe has long been elevated to the rank of classic. A jar of spicy-sweet snack can be found in the pantry of any hostess. No sugar provides sweetness to the dish. A pleasant sweet aftertaste is the merit of a large amount of carrots, which in the snack is as much as the main ingredient. It will take from 40 minutes to an hour to prepare the dish. Before filling snacks, jars must be sterilized in the oven or in a water bath. The result is six half-liter cans with piquant contents.

Grocery set:

• zucchini - 3 kg;
• chili - one pod;
• carrot - 3 kg;
• garlic - two heads;
• 9% vinegar - 0.25 L;
• sunflower oil - 0.25 l;
• granulated sugar - 0.25 kg;
• salt - two tablespoons with a slide.

How to cook

1. Fresh zucchini wash and cut into circles.
2. We clear garlic, chili and carrots from husks, skins and seeds and send them to a blender or meat grinder. Grind the vegetables into a homogeneous mixture.
3. Pour the amount of sunflower oil indicated in the recipe into a wide pan. It is better to take refined, since it does not have a dominant odor. We send sugar and salt there and bring to a boil.
4. After boiling, put in the marinade vegetables scrolled in a meat grinder and boil for three to five minutes.
5. Next, bookmark the zucchini and continue cooking for about half an hour, constantly stirring the contents of the pan.
6. Five minutes before cooking, add vinegar, boil and turn off the stove.

Korean

Feature. Even those who deny zucchini as such swallow at the sight of a Korean snack. She is tender and slightly sharp at the same time. Everyday and festive, in a word - universal. Its feature is not only in the addition of characteristic seasonings, but also in slicing.Carrots and zucchini, which are the main ingredient of the dish, need to be chopped with a thin straw. Externally, vegetables will resemble short strings or spaghetti. The shredder can be made using a special grater designed for the preparation of Korean salads.

Grocery set:

• zucchini - 3 kg;
• carrot - 500 g;
• onions - 500 g;
• granulated sugar - 3/5 cup;
• vegetable oil - 3/5 cup;
• coriander - two tablespoons;
• chili pepper - pod;
• salt - to regulate the taste.

How to cook

1. We chop the carrots and zucchini, cut the onion into half rings, and the chili pepper into small and thin rings, simultaneously separating the seeds from the pulp and not using the first ones in the recipe.
2. We shift all vegetable ingredients into one container, add bulk and liquid compound preservation and leave for half an hour.
3. After we lay out the banks for preservation and roll them up.

Voiced

Feature. If you want to cook crunchy canned zucchini, try to do what you’d like with Krasnodar tomato sauce or Chili ketchup. Vegetables, poured with marinade on the basis of one of these sauces, when eaten, produce a characteristic pleasant crunch. Ketchup preserves their density and prevents the transformation of the gifts of the garden into soft porridge. In this case, canning zucchini for the winter without sterilization is permissible. For this, before pouring the marinade, vegetables laid in a jar must be poured twice with boiling water. In boiling water, they should "stand" for 15 minutes. After pouring the marinade and roll it under a tin lid.

Grocery set:

• zucchini - 5 kg;
• horseradish, dill, cherry leaves - little by little in each jar;
• garlic - one head;
• pure drinking water - 1.5 l;
• sugar - 0.25 kg;
• salt - two tablespoons without a slide;
• vinegar 9% - a glass;
• chili ketchup or tomato sauce - packaging.

• How to cook

1. We spread the greens and garlic in prepared jars.
2. We cut zucchini with plump little rings 1.5-2 cm wide and put in a container for canning.
3. Take a saucepan and pour salt, sugar and tomato sauce into it. After pour vinegar there and boil the mixture. After boiling, turn off the stove.
4. Pour hot marinade into cans and roll up after sterilization.

... and 2 "gourmet"

If you want to not only feed, but also surprise, try to cook a snack with beans with the taste of the Middle East. Or an unusual squash jam, inviting guests after the guess to guess the main ingredient of this dish. Rest assured, they will never guess that this is a light green vegetable from the garden.

Oriental with Beans

Feature. The “horse” of this recipe is starch. The Japanese, Chinese and Thais often add it not only to sauces, but also to main dishes. Starch serves as a link, thanks to which the snack (or side dish) does not leak anywhere and does not spread on the plate. Zucchini provides sweetness, tomatoes - a slight acidity, and beans - viscosity.

Grocery set:

• zucchini - one;
• carrot - one;
• onion - one;
• tomatoes - three;
• garlic - four cloves;
• canned beans - a can;
• starch - a tablespoon;
• salt and favorite seasonings - to regulate the taste.

How to cook

1. In a preheated frying pan we pass the onion, sliced ​​in half rings, and the carrot, chopped into small, medium-thick cubes.
2. Cut the tomatoes in half and three on a fine grater. Throw the skin away, and send the tomato to the pan - to the carrots and onions.
3. There we throw the garlic passed through a press.
4. After boiling, put the zucchini peeled and diced into a pan, sprinkle with zucchini, season with spices and simmer until they are completely ready.
5. We pour the marinade from the beans, we send the beans to a common pan, and pour the starch into the marinade and mix thoroughly.
6. Pour the bean sauce with starch into the pan and watch how the dish instantly thickens. Turn off the burner.

Dessert in the form of jam

Feature. Zucchini jam is a great way to diversify desserts made from cherries, apricots and strawberries, which have become boring for many years. Lemon and zucchini, which are the basis of this dish, in the finished jam, in consistency and taste, resemble candied pineapple. Unfortunately, vitamin C is not left in the jam. It completely decomposes at a temperature of 100 ° C.

Grocery set:

• zucchini - 1 kg;
• granulated sugar - 1 kg;
• lemon - two pieces;
• pure drinking water - half a glass.

How to cook

1. We take out the seeds, if any, from the squash fruits, and cut the vegetables into small cubes.
2. Lemon, without peeling, cut even smaller.
3. On the basis of water and sugar, we prepare syrup.
4. Boil vegetable cubes in it until boiling.
5. Then add the lemon cubes and cook for another 40 minutes.
6. We pack on sterilized cans and roll up tin lids.

Canning zucchini for the winter is salting as well. You can cut the vegetable into circles and pour in a pre-prepared brine. A week under oppression - and the snack is ready. It can be stored both in the cellar, covered with a nylon cover, and in the refrigerator. But usually this dish is not stored for a long time - it is eaten even before the onset of cold weather.

Reviews

I bathe in the boiling brine of zucchini - whole or coarsely chopped, after which I lay out 3l. banks, where spices are already, 2CT. l sugar and 2 dess. l essences, again bring the brine to a boil (2 liters of salt per 1 liter of water, currant leaves, dill) and pour jars of boiling water over it, twist. This method of bathing rather than double casting greatly reduces time and effort.

zerno http://www.koolinar.ru/recipe/view/29129

I make it easier, I need to pickle everything in jars (zucchini, cucumbers, tomatoes, etc.) I first pour in boiling water in a large container (usually either a bucket or a bowl), and then put scalded and clean vegetables in a jar and pour 1 times without any torment with hot jars, and what's the point then to sterilize the jars if you put vegetables and herbs in them and then merge 3 times. Vinegar is also under the cover. Pour dry salt and sugar.

kil, https://hlebopechka.ru/index.php?option=com_smf&Itemid=126&topic=138472.0

I roll fried zucchini at home like this for the winter. I fry slices of zucchini in sunflower oil, then put them in a half-liter jar, add herbs and pour in advance boiled and cooled vegetable oil, half a tablespoon of vinegar. You can add finely chopped garlic to the jar. I put to sterilize for 20-25 minutes and roll up. In winter - an overeating.

Anatolewna, https://7dach.ru/recepty/Tangeya/6-prevraschenij-kabachka-dlya-zimnego-stola-6768.html

I love zucchini ... I remember that before my mother always salted zucchini and squash with onions, vegetable oil and dill - it was just wonderful zucchini! World appetizer! Top mayonnaise and yum-yum! For a long time we didn’t do something for the winter ....

Svetlana Burova, http://zapisnayaknigka.ru/marinovannyie-kabachki-na-zimu/

If you still could not find dill umbrellas anywhere, replace them with twigs from standard dill bundles and a pinch of dill seeds. And if you do not put horseradish root or leaves to zucchini or cucumbers, then this will only affect the elasticity of vegetables. Horseradish is placed so that the zucchini (squash, zucchini) are crispy.

Elena Krikunova, http://recept-menu.ru/xrustyashhie-kabachki-konservirovannye-na-zimu/

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