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6 recipes for instant zucchini for the winter you will lick your fingers

6 recipes for instant zucchini for the winter you will lick your fingers


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Any family has favorite recipes for canning zucchini and zucchini, cucumbers and tomatoes, peppers and squash for the winter. But it is never superfluous to diversify the usual twists and find out faster, tasty or unusual variations. Such a versatile vegetable as zucchini is a good field for experimentation, because when canned, it goes well with other products and many spices.

Principles of preparing zucchini for the winter

At the time of harvest, the most important question is how to store the fruits and keep them for as long as possible. Conservation is a safe bet. Zucchini is harvested separately or in combination with other vegetables. The assortment, tailored to the tastes of all lovers of pickled delicacies, will allow the hostess to open one jar of different vegetables instead of several.

How to choose and prepare vegetables

For blanks, young vegetables with a length of no more than 10-12 cm are chosen. They should not be stored for more than two days, but washed immediately before cooking. The skin of this relative of the squash is so delicate that there is no need to cut it off; only the tips are removed from the fruit. Depending on the recipe, the blanks are cut along or across into pieces of the desired size.

Preparing containers for the start of the process

The jars in which vegetable salads will be stored are pre-cleaned with soda, removing all visible and invisible dirt. Then washed with plenty of water. To keep the twists longer, containers and lids are pre-sterilized.

The best ways to make zucchini for the winter

There are a great many recipes for spins, you can pick up any one you like, depending on your preferences. Fans of spicy food will take note of the options with the addition of hot chili, experimenters will try to introduce unusual spices, and those with a sweet tooth will be interested in a honey snack.

The classic recipe "Lick your fingers"

To preserve pickled vegetables according to the classic recipe, they are cut into rings half a centimeter thick. The combined pieces of yellow and green shades of different varieties look especially bright and elegant, but if there is only one species in the garden, this will not spoil the taste of the workpiece at all.

A zucchini delicacy will be obtained using the following components:

  • zucchini - kilo;
  • water - 250 ml;
  • black peppercorns - 5 pcs.;
  • salt - a tablespoon;
  • dill - umbrella;
  • parsley - a bunch;
  • bay leaf - 1 pc .;
  • sugar - 100 g.

The twist is canned as follows:

  • Combine zucchini and chopped greens.
  • The liquid and other components are boiled until the crystals dissolve.
  • A container with a cut is filled with a solution for half an hour to allocate juice.
  • The workpiece is packaged and filled with the prepared liquid.
  • The jars are sterilized for 20 minutes, sealed.

Fast and delicious recipe without sterilization

A wonderful twist is prepared with a quick method. Zucchini preserved using this method should be kept cool.

Twist is made from the following components:

  • zucchini - 1 kilo;
  • vinegar - 200 ml;
  • water - liter;
  • sugar - 50 g;
  • bay leaf by the number of cans.

Stocking up a treat, do the following:

  • A bay leaf is placed in the bottom layer, the container is filled to the top with zucchini cut into large pieces.
  • Boil water, vinegar and sugar until the crystals dissolve.
  • The container is poured with hot solution and sealed.

With cucumbers

Preserving several types of food in one container not only makes it possible to achieve interesting taste effects, but also allows you to please lovers of different vegetables at the same time. Relatives of zucchini and zelents are perfectly combined with each other. Vegetables ripen in one period, so it is convenient to harvest them together.

Assorted is prepared from the following components:

  • zucchini - 3 pcs.;
  • cucumbers - 2 pcs.;
  • pepper - 9 peas;
  • horseradish - 2 leaves;
  • dill - an umbrella on a jar;
  • salt - a tablespoon;
  • sugar - a tablespoon;
  • water - a glass;
  • garlic - 4 cloves;
  • vinegar - half a glass.

The assorted is prepared as follows:

  • Put greens in the bottom layer.
  • Vegetables cut into circles are tightly packed in a container.
  • A solution of water with spices is boiled by boiling it.
  • Pour the vegetable mixture with boiling liquid for 3 minutes, pour back into the ladle.
  • The water is reheated, vegetables are poured for 3 minutes, again poured into a ladle.
  • Garlic is added to the zucchini.
  • The liquid is boiled again, vinegar is added, distributed among the jars.
  • The container is sterilized, rolled up.

Zucchini caviar

Zucchini caviar is a traditional snack that everyone's favorite. It is also easy to prepare such a twist from zucchini. A variety of vegetables give a rich, full-bodied taste.

An excellent snack will come from the following components:

  • zucchini - kilo;
  • bell pepper - 1 pc.;
  • garlic - 2 teeth;
  • tomatoes - 300 g;
  • onions - 2 pcs.;
  • carrots - 2 pcs.;
  • vegetable oil - 80 ml;
  • salt - a third of a tablespoon;
  • sugar - a third of a tablespoon;
  • fresh chili - optionally a third of the pod;
  • cilantro, dill, parsley - to taste;
  • red ground pepper - a pinch.

Step-by-step instruction:

  • Zucchini and bell peppers are finely chopped, carrots are tinder, onions are chopped by hand or with a blender, tomatoes are rubbed, freeing from the peel.
  • Carrots are stewed in oil for 5 minutes, put in a separate bowl.
  • Stew the zucchini and bell pepper for 3 minutes in the same pan, set aside.
  • Pass the onion for 3 minutes.
  • Vegetables are combined and chopped with a blender or meat grinder.
  • Boil the tomato mass for 10 minutes.
  • Tomatoes are mixed with other chopped vegetables, boiled until thickened for a quarter of an hour.
  • Add salt, sugar, spices, stir until dissolved.
  • Greens, hot chili and garlic are chopped and added to the caviar.
  • Packaged, sterilized for 40 minutes, sealed.

With cabbage

A delicious appetizer will be appropriate both at a family dinner and on a festive table. It's not a bad idea to combine simple, affordable products.

To spin you need:

  • zucchini - kilo;
  • cabbage - half a cabbage;
  • garlic - 4 cloves;
  • vinegar - one and a half tablespoons;
  • salt - half a teaspoon;
  • sunflower oil - a tablespoon;
  • sugar - a teaspoon;
  • bay leaf - one per jar;
  • allspice to taste;
  • dill - 1 bunch.

Cabbage appetizer is prepared like this:

  • Components are placed in layers in a container as follows: garlic, dill, bay leaf, allspice are placed at the bottom; the middle layer, up to the height of a third of the container, consists of coarsely chopped cabbage; fill the jar to the top with thin circles of zucchini.
  • The rest of the components are distributed over the container.
  • Pour boiling water over the blanks.
  • The cans are sterilized and rolled up.

With tomatoes and squash

With a variety of vegetables in the garden, they try to experiment by making different combinations. An interesting combination of zucchini, squash and tomatoes preserved together, complemented by carrots and cucumbers. Ingredients vary based on the availability of ingredients and tasters' preferences.

A twist is made from:

  • zucchini - 1 pc.;
  • squash - 2 pcs.;
  • tomatoes - 2 pcs.;
  • cucumbers - 2 pcs.;
  • medium-sized carrots - 1 pc.;
  • garlic - 2 cloves;
  • dill - 1 umbrella in a jar;
  • currant leaf - 4 pcs. to the bank;
  • cherry leaf - 4 pcs. to the bank;
  • bay leaf - 1 pc. on the bank;
  • vinegar - 2 tablespoons per jar;
  • cloves - 2 pcs. on the bank;
  • a mixture of peppers to taste;
  • water - liter;
  • cinnamon - a pinch;
  • sugar - 4 tablespoons;
  • salt - 2 tablespoons.

Canning method:

  • Place greens and garlic down, fill tightly with mixed vegetables.
  • Pour boiling water for 10 minutes.
  • The first unnecessary water is poured out, boiling water is poured over again for 10 minutes.
  • The second water is poured into a ladle and boiled with sugar and salt.
  • Spices, vinegar are introduced into the slicing and poured with liquid up to the neck.
  • The container is rolled up, turned over.

Storage rules for conservation

Sterilized preservation is well stored if the blanks have been performed according to all the rules. Supplies should not be placed near batteries, exposed to frost and direct sunlight. Any dark cool place is suitable for spinning: whether it be a pantry in an apartment or an underground in a country house.

You should eat harvested pickled vegetables within two years. In this case, the cans are immediately thrown away if the lids are swollen, the brine becomes cloudy, or the vegetables change color. Ideally, do not make more blanks than it is planned to use for the winter, renewing stocks every season.

Recipes for pickles stocked for the winter, everyone chooses to his taste, for zucchini there are many traditional and original options. Correctly performed conservation throughout the cold season will delight you with summer memories.


Watch the video: Preserving the Harvest (July 2022).


Comments:

  1. Feran

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  3. Aldus

    SUPER!!! Fall away !!!



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