Pickled instant zucchini and winter billets: how to make “Yum Fingers”

Winter is a fabulous and festive season that brings people a lot of pleasant troubles and impressions. But not without unpleasant moments. Learn how to pickle zucchini for the winter in jars to solve three winter problems.

1. Despondency and depression. Squash juice contains substances that calm the nervous system. If you add a slice of pickled vegetable to each meal, you will be easier to deal with stress and forget about a bad mood.
2. Colds. Vegetable preservation is an excellent source of ascorbic acid, on which the body's protective barriers are based.
3. Excess weight. Winter cold arouses brutal appetite, which is fraught with extra pounds. Nutritionists recommend eating acidic crispy foods like pickled zucchini to suppress cravings for sweets - the main sources of simple carbohydrates.

Quality vegetables for tasty workpieces

To make the marinated zucchini tasty, crispy and stored for a long time, it is important to choose high-quality vegetables. When buying, pay attention to six signs.

1. The size. Slightly immature zucchini are better for homemade workpieces. Therefore, choose small fruits up to 20 cm long.
2. Peel. It should be thin and smooth to the touch. Thick peel is the first sign of an overripe fetus. It will have many large seeds.
3. Appearance. Choose vegetables without dark spots and mechanical damage. Even from small scratches, the zucchini spoils quickly.
4. Peduncle. Must be green and fresh. If this section has dried up, it means that the zucchini is overripe or lies too long in the store.
5. Colour. Prefer white-green or yellow-green fruits.
6. Pulp. Must be firm and crispy. If you want these properties to be preserved after pickling, give preference to zucchini.

Sterilization

In order for the preparations to be stored for a long time and to please all winter, it is important to rid the container of microbes that provoke fermentation. The sterilization process is called upon to free banks with zucchini from “pests”. It can be described step by step in four stages.

1. The choice of dishes. It should be a large pot or metal basin. The main thing is that at least one jar is placed in the vessel.
2. Training. Fill the pan with water and boil.
3. Sterilization. Place jars filled with zucchini and marinade in boiling water. The liquid should be 1.5-2 cm below the edge of the can. Sterilization time depends on the volume of the container. The processing of small cans takes eight to ten minutes, liter - 12-20 minutes. It will take half an hour to sterilize large bottles.
4. The final stage. Carefully remove the jar from boiling water and roll it up. Wrap a container with a blanket or towel until it cools completely.

Pickled zucchini for the winter: choose your recipe

Zucchini is universal.He will find a “common language” with any vegetables and spices you like. From the variety of recipes for winter preparations, everyone will find what he likes.

"Summer palette"

Features Experienced housewives are sure that home preservation should have not only a bright taste, but also an aesthetic appearance. Marinated zucchini with carrots and tomatoes fully meet this requirement. A bright color palette will be visible through the walls of the can. Such a treat will decorate the festive table and will serve as a good hotel if you are visiting. The indicated number of products is designed for seven liter cans.

You will need:

• 12 zucchini;
• 5 l of water;
• 0.5 l of vinegar;
• 150 g of salt;
• as much sugar;
• four tomatoes;
• two carrots;
• four cloves of garlic;
• three dill umbrellas for each jar;
• four peas of black pepper for each jar;
• three peas of allspice for each jar.

Cooking

1. Cut vegetables into circles. Divide each clove of garlic into three to four parts.
2. At the bottom of each jar, lay peas of black and allspice.
3. Tightly place zucchini in a container, alternating them with other vegetables. Through the walls of the cans, multi-colored layers should be clearly visible.
4. Combine water with vinegar, sugar and salt. When the marinade boils, fill them with the contents of the cans.
5. Sterilize and roll up.

With cucumbers

Features To some extent, cucumbers and zucchini can be considered competitors in the field of home preservation. Their common feature is neutral taste. But still, the cucumbers are more crispy and piquant. So that in a family with different preferences there are no disputes about which jar with preservation to open, roll vegetables together.

You will need:

• 1.5 kg of small young cucumbers;
• three zucchini;
• 100 g of salt;
• 50 g of sugar;
• 100 ml of vinegar;
• three cloves of garlic;
• Bay leaf;
• horseradish leaves;
• cherry or currant leaves;
• dill.

Cooking

1. Pour cucumbers with cold water for a couple of hours, and cut the zucchini into rings.
2. Place greens, berry leaves and spices on the bottom of sterile cans to taste.
3. Tightly place whole cucumbers in a container, alternating them with zucchini rings. Tamp the contents.
4. Pour boiling water into jars, add vinegar.
5. Sterilize and roll up.

With cauliflower

Features So I want to transfer all the colors, tastes and benefits of summer gifts to winter. Preservation is the best way to preserve vegetables until severe frosts. For example, you can pre-prepare a vegetable assortment of crispy zucchini, hearty cauliflower and bright carrots.

You will need:

• 2 kg of squash;
• head of cauliflower;
• 0.5 kg of carrots;
• two heads of garlic;
• bitter pepper;
• 30 g sugar per liter jar;
• 15 g of salt per liter jar;
• 50 ml of vinegar for each liter jar;
• the same amount of vegetable oil for each liter jar;
• Bay leaf;
• assorted peppers peas.

Cooking

1. Each zucchini cut lengthwise into four parts, grate the carrots, and disassemble the cabbage for inflorescences.
2. Spice to taste to the bottom of sterile cans.
3. Fill half the jar with zucchini, half with cabbage, and take the remaining space with carrots and ram.
4. Sprinkle vegetables with sugar and salt on top, pour in vinegar and oil.
5. Pour the workpiece with boiling water.
6. Sterilize and roll up.

For rolls

Features Zucchini rolls will decorate the festive table and diversify the daily menu. It is quite possible to enjoy this summer dish in the winter cold, if you prepare the semi-finished product in advance. Used cans of 0.5 liters.

You will need:

• zucchini (how much will fit in banks);
• water (how much will fit in cans);
• a tablespoon of vinegar for each can.

Cooking

1. Zucchini cut into thin longitudinal plates. It is most convenient to do this with a potato peeler or a knife for shredding cabbage.
2. Fold seven to eight plates in a stack, twist with a snail and place on the bottom of the can. Lay the second layer of zucchini in the same way.
3. Fill the jar with boiling water and add vinegar.
4. Sterilize and roll up.

In tomato

Features The preservation with tomato is so delicious that the people call these pickled zucchini “You'll lick your fingers”. Ketchup will give the workpiece a pleasant sweet and sour taste, which will be appreciated by both adults and children.

You will need:

• kg of zucchini;
• a glass of tomato sauce or your favorite ketchup;
• 100 g of sugar;
• 80 g of salt;
• a third of a glass of vinegar;
• five bay leaves;
• two cloves of garlic;
• black peppercorns.

Cooking

1. Zucchini cut into large cubes and distribute in jars of 0.5 l.
2. Pour cold water into each container. The liquid should fill the jar to the top.
3. Gently drain the water from the cans into the pan. Add ketchup, vinegar, bulk ingredients and spices.
4. Boil the marinade and pour into jars.
5. Sterilize and roll up.

With mustard

Features Fans of spicy tastes will definitely like the mustard marinade recipe. Zucchini cooked by this method is a real men's snack. And mustard acts as an additional preservative and extends the shelf life of the workpiece.

You will need:

• 4 kg of squash;
• 200 g of sugar;
• 250 ml of vinegar;
• the same amount of vegetable oil;
• 20 g mustard powder;
• 5 black ground pepper;
• 100 g of salt;
• head of garlic;
• bunch of dill.

Cooking

1. Zucchini cut into large oblong slices.
2. Grind the greens. You can finely chop the dill with a knife or tear with your hands.
3. Mix the marinade components, fill them with zucchini and sprinkle with dill. Mix foods well.
4. Pickle vegetables for three hours. Stir every 20 minutes.
5. Put zucchini in cans of 0.5 l.
6. Sterilize for 20 minutes and roll up.

No sterilization

Features Sterilization is a rather complicated process that discourages beginners from conservation. Indeed, to boil full cans in large quantities of water, some skill is needed. Therefore, it is worth starting culinary experiments with a recipe for pickled zucchini without sterilization. The number of products is designed for three cans of 1 liter.

You will need:

• 2 kg of squash;
• a bunch of dill;
• 1.5 liters of water;
• 200 g of sugar;
• 70 g of salt;
• 200 ml of vinegar;
• bay leaf in each jar;
• three cloves of garlic in each jar;
• three inflorescences of cloves in each jar;
• six peas of black pepper in each jar.

Cooking

1. Cut the zucchini into 1.5 cm thick circles.
2. Cut each clove of garlic in half, tear the dill with your hands.
3. Place dill, garlic and spices at the bottom of the cans.
4. Fill containers with zucchini. Try to stack vegetables as tightly as possible.
5. Pour boiling water over the jars, tighten the lids, and after ten minutes drain the liquid. Repeat this process.
6. Dissolve salt and sugar in water. Add vinegar and boil the marinade. After three minutes, remove it from the heat and pour it into jars of vegetables.
7. Tightly roll the containers with the lid.

If you do not want to wait

Features If in the middle of the summer you suddenly wanted something salty and piquant, and, as luck would have it, there was no conservation left in the pantry, pickled instant zucchini would come to the rescue. In just a couple of hours you will get an excellent appetizer for strong drinks or an addition to a hearty dinner. Raw marrows are very easy to pickle. It is important that they remain fresh to the taste and crispy in texture.

Cooking

1. Cut the zucchini as you like - julienne, slices, slices, cubes, rings. The thinner the cut, the faster the dish will cook.
2. Salt the vegetables and leave for 20 minutes. During this time, they will release juice, with which bitterness will go away. The fluid must be drained.
3. Prepare the marinade and place the squash in it.
4. Send the dish to a cold place for two to three hours. Every 30-40 minutes, stir the vegetables so that they are saturated with the marinade evenly.

Good pickles

In order for instant zucchini to turn into pickled instant zucchini, it is important to choose the right marinade. Fresh vegetables absorb the whole range of flavors and sparkle in a new way. The most popular marinades are listed in the table. The number of components is indicated per 0.5 kg of vegetables.

Table - Best marinades for zucchini

Indians have an interesting legend about the appearance of zucchini. Waiting for male fishermen from swimming, women and children suffered from hunger. In response to their prayers, the gods gave people a zucchini - unpretentious in growing fruit with soft and satisfying pulp, like fish meat. True or not, but the vegetable is valued and cultivated almost all over the world, prepared in a variety of ways. To enjoy healthy and tasty preservation all year round, be sure to master the recipe for pickled zucchini for the winter.

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