Zucchini for the winter is a great way to preserve all the nutrients and vitamins in zucchini until winter. When you prepare zucchini for the winter according to proven and best recipes, canning zucchini is very tasty and this is perhaps the real people's favorite among vegetables, such as zucchini. To preserve the zucchini harvest, homemade winter preparations are made from them, which is what we will do now. So let's get started!

Zucchini preparations for the winter: “Golden recipes”

Zucchini is a unique product that makes up a significant part of winter supplies. Like cucumbers, they have practically no distinct taste of their own, which means that with the right skill, you can cook anything from them. Various salads - both vegetable and with various additives such as rice.

You can make caviar - there are hundreds of recipes: from baked and raw vegetables, with the addition of garlic and all kinds of spices. Jams and compotes are made from zucchini, they are pickled (like cucumbers and mushrooms), and salted.

During the squash season, we all do winter preparations, and despite the fact that time dictates the fashion for frozen foods, and many consider canning to be a relic of the post-Soviet past, the preparation of vegetables and fruits in the “canning format” is still relevant.

On cold winter evenings, it’s so nice to open a jar of zucchini salad, or simply spread zucchini caviar on bread. Zucchini season is quickly ending, but these delicious, vitamin-packed vegetables can easily be preserved until spring. The main thing is to choose the right method of preserving the product. You can make zucchini preparations for the winter with a variety of additives.

Preparing for the winter is a useful thing, but it can also be enjoyable. Remember how the harvesting season usually begins? You need to find the best proven recipes, prepare jars and other containers, and then slowly buy everything you need and make preparations.

And if you remove the most difficult stage from this list - the search for proven recipes, then the process of preparing winter preparations will be very, very enjoyable. Zucchini-based preparations are a healthy and tasty product that is easy to prepare (and, moreover, very inexpensive). Read the recipes, choose the ones you like and cook for your health!

Korean zucchini for the winter: recipe and all the secrets

Korean-style pickled vegetables have been etched into my memory since childhood. Bright peppery notes have firmly entered our lives and have carved out a large niche in preparations.

Korean winter zucchini is probably one of the most delicious snacks. It turns out to be spicy, suitable for both a festive table and a family dinner.

In general, there are now many different recipes in Korean. Korean cuisine is one of the most ancient and colorful cuisines in the world. It is characterized by moderately spicy dishes that appeal to many people.

In addition, Korean cuisine can be considered one of the most healthy, since vegetables and herbs occupy a special place in it and are used in the preparation of almost all dishes. Let's make Korean zucchini for the winter. The most delicious recipe will explain all the details step by step.

Ingredients:

• Zucchini - 2.5 kg;
• Bulgarian pepper - 0.5 kg;
• Onion - 0.5 kg;
• Garlic - 200 g;
• Carrots - 1 kg;
• Vinegar 9% - 150 ml;
• Vegetable oil - 1 glass;
• Seasoning for carrots in Korean - 20 g;
• Sugar - 3/4 cup (210 g);
• Salt - 2 tbsp. l.

Korean carrot seasoning gives this appetizer its characteristic taste; the site recommends preparing it exactly according to this recipe. Moreover, preparing such a snack is not difficult.

Cooking method:

1. Peel the zucchini and remove the seeds (if the zucchini is more mature). With young zucchini everything is easier - you just need to remove the skin. Cut the zucchini into slices. If you want crispy zucchini, don't cut it too thin. The thickness of each circle must be at least 1 cm;
2. Bell peppers can be cut into strips, onions into half rings. Carrots can be grated on a special Korean carrot grater or into thin slices using a vegetable peeler;
3. Place all vegetables in a deep bowl. Pass the garlic through a press and add to the rest of the vegetables;
4. Pour in vinegar, add salt and sugar and seasoning for Korean carrots;
5. Heat the vegetable oil and pour the hot oil over the salad. Mix well, if you can do it with a spoon, great. When there are a lot of vegetables and they are chopped larger, it is more convenient to mix with your hands. And at the same time, you can knead the vegetables a little to make them softer and juicier;
6. Now you need to give this salad time to marinate. Cover the bowl with the salad with a clean towel and leave at room temperature for 3 hours. During this time, the vegetables will release juice, marinate and absorb the aroma of seasonings;
7. Mix the salad well and place in clean, washed jars. Place the jars of salad in a pan of warm water. Bring the water to a boil and sterilize the jars for 15-30 minutes, depending on their volume. Boil the lids separately;
8. We roll up the Korean salad with lids, turn the jars over and cover them with something warm.

If you don’t have ready-made seasoning for Korean carrots, it doesn’t matter. Just add ground red pepper and coriander to the salad.

What can you add to Korean zucchini for the winter?

A hit of additives is juicy and beautiful bell pepper. For the quantity in our recipe, 3-4 pieces are enough. medium size. Green peppers look great, and red peppers will provide maximum sweetness to the finished salad.

How to make seasoning with your own hands?

All spices from the Korean carrot set are sold individually in large supermarkets on spice racks. Take out a coffee grinder or mortar and grind it into powder:

• Black peppercorns - 1 tsp;
• Chili powder (if you like it spicy) - on the tip of a knife;
• Coriander seeds - 1 tsp;
• Dried garlic (can be in granules) - 1 tsp.

1. Korean zucchini salad will acquire an original taste if you add lightly fried sesame seeds to it;
2. To make the zucchini in the salad firm and crispy, be sure to squeeze it lightly after washing;
3. It is best to mix the ingredients for Korean zucchini salad with your hands;
4. Before putting it in jars, it makes sense to taste the salad and, if something is missing, add spices to taste.

Pickled zucchini for the winter: crispy and tasty

The peculiarity of zucchini is that they can be combined with any vegetables and, like chameleons, acquire their taste. Therefore, it will not be difficult for the housewife to prepare pickled zucchini to her taste, adding her favorite spices, herbs and vegetables.

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. Many people love zucchini dishes. They are fried, baked, and canned for the winter in different variations.

Marinated zucchini for the winter turns out no worse than pickled cucumbers. They turn out just as tasty and crispy.

Therefore, pickled zucchini in winter can be offered to guests for a holiday as a tasty snack or put on the table for a quiet family dinner. Next, consider the simplest recipe for pickled zucchini.

Ingredients:

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

Cooking method:

1. You can start with greens. Cleanly washed and placed in a colander, during the period that other products will be prepared, all unnecessary liquid will drain;
2. For now you can make the marinade. Bring water to a boil for it. Then add bay leaf, spices and herbs mixed together;
3. When the mixture boils, pour vinegar into the pan;
4. Remove the dishes from the heat, add oil to the hot marinade, stirring well;
5. While the aromatic liquid is cooling, you can prepare zucchini, herbs and garlic for pickling;
6. Remove the skin from the zucchini, the top peel from the garlic, and disassemble it into slices. Cut in small pieces;
7. Since the zucchini is young, it still has tiny, very delicate seeds, they will have virtually no effect on the flavor, so they don’t need to be removed. Cut the entire vegetable into thin strips;
8. Chop the greens;
9. Mix the chopped products in a 3-4 liter pan, preferably enameled;
10. Pour the marinade over the resulting mixture, even if it has not completely cooled down. When the entire mixture reaches room temperature, you need to put it in the refrigerator for a day;
11. Before putting pickled zucchini into jars, both containers and lids should be sterilized;
12. Spread the prepared mixture and seal the jars. Now you can put them in a safer place, where there is no sunlight and it’s quite cool.

Zucchini salad for the winter - step-by-step recipe

The spicy zucchini salad being prepared today is a delicious homemade preparation that is easy to prepare and accessible to everyone. It won’t take you much time to prepare it for the winter.

Zucchini salad has a spicy and, at the same time, delicately sweet taste. With the onset of the season of ripe zucchini, what can be done with them: they are stewed, stuffed, fried, added to soups, salads, or served as a casserole.

If in the summer we get everything we need, then with the advent of cold weather things are different. In order to please your family with delicacies at any time of the year, in the summer you need to prepare a zucchini salad for the winter. Also, pickled zucchini salad does not lose all its beneficial properties.

Usually, the taste of the finished dish depends on how to prepare zucchini salad for the winter. Various seasonings and other components allow you to achieve any taste - sour, spicy, salty or sweet.

To preserve zucchini, first prepare a marinade, to which ordinary vinegar, sunflower or olive oil, sugar, salt, as well as garlic and dill are added for flavor. For the salad, chop onions and carrots along with zucchini, mix them well, pour in the prepared marinade and place on the stove.

The good thing about zucchini salads is that they can be combined with almost any vegetable. Canned food with the addition of tomatoes and peppers is an excellent option as a side dish. Zucchini can be cut into strips, slices or cubes; the latter option was used in our next recipe.

Ingredients:

• Peeled zucchini – 3 kg;
• Sweet pepper – 3 pcs.;
• Tomatoes – 1.5 kg;
• Vegetable oil – 0.5 cups;
• Vinegar 9% – 4-5 tbsp. l.;
• Ground black pepper - to taste;
• Garlic – 100 g;
• Sugar – 1 glass;
• Salt – 4 tbsp. l.

Cooking method:

1. The first stage consists of cutting the zucchini into cubes, which kitchen assistants - multi-cutters, food processors, meat grinders - do an excellent job of in a matter of seconds;
2. Next, you need to wash the peppers, after which they are cleared of seeds and again cut into cubes, like zucchini;
3. 1.5 kg. The tomatoes need to be crushed to a liquid consistency. If the presence of tomato skin is unacceptable, the mass is passed through a sieve. To speed up the process of draining the tomato pulp, stir it gently;
4. Next, you need to prepare the garlic - peel the cloves and then grate on a fine grater or use a blender;
5. The second stage is to prepare the jars for preservation. The dishes are sterilized or washed in the dishwasher at high temperatures. You should also take care of the lids - fill them with water and boil;
6. The third stage is the preparation of preservation. Pour chopped garlic into the tomato pulp, then place the pan on the stove and bring to a boil. During the cooking process, salt and sugar are added;
7. While the tomato sauce is cooking, add all the chopped zucchini and pepper;
8. After boiling, vegetable oil and table vinegar are poured into the pan, and the salad is left to cook for 40 minutes;
9. Upon completion of cooking, add ground black pepper and mix everything well. The salad is placed in clean jars, rolled up and placed with the lid down.

Zucchini caviar for the winter - a simple recipe for zucchini caviar

Zucchini caviar, which stores well in winter, is not only a delicious winter snack, but also a great way to process zucchini. There are a huge number of recipes for squash caviar: probably as many as there are women in this world.

After all, everyone adds something different to the recipe and gets a completely new product to taste. Delicious winter caviar from zucchini, cooked according to this recipe, will turn out incredibly tasty. It’s also amazingly beautiful and will look amazing on the table.

Ingredients:

• Zucchini - 1 kg;
• Tomatoes - 300 g;
• Onion - 300 g;
• Carrots - 300 g;
• Garlic - 1 head;
• Vinegar - 1/4 cup;
• Sunflower oil - 0.5 cups;
• Ground black pepper - to taste;
• Sugar - to taste;
• Salt - to taste.

Cooking method:

1. To prepare this recipe, take a five-liter saucepan with a thick bottom to accommodate the entire mixture of chopped vegetables;
2. We follow the basic principle of cooking: add harder and denser vegetables first, and those that are soft and cook quickly last;
3. Place the pan on medium heat and add oil. We wash all the vegetables, peel them and cut them into cubes;
4. Cut the carrots lengthwise into four parts, then cut into small cubes. Place in a saucepan in slightly hot oil;
5. Cut the onion and garlic into small cubes and place in a saucepan;
6. Cut the young zucchini into cubes along with the juicy skin. If you find an old one, remove the seeds with a spoon;
7. Simmer the vegetables over low heat. The carrots become soft and release juice, the onions should become transparent;
8. Place sliced ​​zucchini on top;
9. Next come the peeled and chopped tomatoes. As you noticed, we did not intentionally add salt. It gives a large amount of liquid, which we do not need at all;
10. Simmer the vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture into a food processor;
11. Grind the vegetables in a blender until puree. We got it with a beautiful light brown color, delicate consistency, and airy. We put everything back into the pan, and now we will bring it to the desired taste and thickness;
12. Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a slight bitterness. And also salt and sugar. Mix everything thoroughly and boil for 5 minutes. If the caviar turns out a little liquid, boil it to the desired thickness;
13. Place hot in prepared sterilized jars. Cover with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After putting into jars, some of the product always remains. Let it brew for 15-20 minutes and cool. Now spread it on a piece of black bread and eat it with pleasure. Bon appetit!

Finger-licking zucchini - a delicious preparation for the winter

Finger-licking zucchini is delicious and quite easy to prepare.

Ingredients:

• Peeled zucchini - 3 kg;
• Tomatoes - 0.5 kg;
• Bell pepper (red, sweet) - 1 kg;
• Garlic - 2 heads;
• Chili pepper - 2 pcs.;
• Refined oil - 1 glass;
• Vinegar 9% - 0.5 cups;
• Sugar - 1 glass;
• Salt - 2 tbsp.

Cooking method:

1. Chop the zucchini into large pieces (this is necessary so that the zucchini does not boil over during the process);
2. We turn the tomatoes and peppers into puree using a blender or meat grinder, put them in a saucepan, pour in salt, sugar, pour in the oil, add chopped garlic (you can grind it in a meat grinder or blender together with tomatoes and peppers). The mixture must be mixed well;
3. Place the zucchini in a saucepan with the vegetable mixture, mix well, cover with a lid and place on medium heat;
4. When the mixture boils, you need to leave it on the stove for another twenty minutes (if the mixture boils too much, then you need to turn the heat down);
5. Then add the vinegar, mix, heat for two minutes and put into jars (pre-sterilized), then roll up.

Zucchini like milk mushrooms: a step-by-step recipe for the winter

Making homemade preparations for the winter is a real art. After all, you need not only to make vegetables tasty and unusual, but also to preserve all their beneficial properties. Zucchini like milk mushrooms is a winter recipe that will surprise you with its simplicity. The vegetables turn out very nourishing, aromatic, with a refined aftertaste.

Ingredients:

• Zucchini – 1.6 kg;
• Vegetable oil – 130 g;
• Vinegar 9% – 0.6 cups;
• Garlic – 6 cloves;
• Ground pepper – 1 tsp;
• Mixture of dill and parsley – 70 g;
• Sugar – 2.5 tbsp. l.;
• Iodized salt – 1.5 tbsp. l.

Cooking method:

1. Rinse the zucchini thoroughly in cool water, remove the peel and core. It is necessary to carefully cut out all the seeds, otherwise the effect of milk mushrooms will not be achieved;
2. Chop the zucchini into oblong slices;
3. Remove the peel from the garlic and cut into squares;
4. Rinse dill and parsley in cool water and chop finely;
5. Mix zucchini slices with salt, pepper, granulated sugar, garlic and chopped herbs. Pour in vinegar and oil. Stir gently. Place in a shaded place for 6-7 hours;
6. Wash, wipe and sterilize jars with lids;
7. Place the prepared vegetables in jars and pour the resulting liquid on top. Cover tightly with lids and place in warm water so that it covers the shoulders of the jar. Sterilize for 6-7 minutes;
8. Roll up the jars, turn them upside down and place them on a flat surface. You can cover the top with a warm blanket;
9. So we prepared zucchini like milk mushrooms for the winter. After the jars have cooled, it is recommended to place them in a cellar, basement or any dark place.

The preparation can be served as a cold appetizer or as a side dish for meat, poultry, and sea fish.

Awesome zucchini (like mushrooms) for the winter - very tasty

Let's cook zucchini like mushrooms - an unusually aromatic and very tasty vegetable appetizer. And in fact, in this form, tender, but at the same time elastic pieces of zucchini are somewhat reminiscent of mushrooms.

A lot of garlic and dill make the preparation even more interesting, and the marinade, balanced in taste, is pleasant and not too spicy. Be sure to prepare zucchini like mushrooms for the winter - this is an excellent appetizer, especially with hot potatoes.

Only young, strong zucchini, with still green skin and small, barely formed seeds, are suitable for pickling. They go well with garlic and fresh dill, which is especially fragrant at the beginning of summer.

The roll is prepared according to the principle of a salad, that is, first all the ingredients are chopped, then seasoned with spices, vinegar and oil and left for several hours until they release a lot of their own juice.

After this, all that remains is to sterilize the jars, let them evaporate under a blanket, and you can send them for storage in the basement, where the zucchini, pickled for the winter, will quietly stand until the next harvest.

Ingredients:

• Zucchini - 3 kg;
• Carrots - 3 pcs.;
• Dill - a bunch;
• Parsley - a bunch;
• Garlic - 2 heads;
• Vegetable oil - 100 ml;
• Vinegar 9% - 100 ml;
• Ground black pepper - 1 tbsp. l.;
• Sugar - half a glass;
• Salt - 2 tbsp. l.

Cooking method:

1. First, let's prepare the zucchini: wash them, peel them and cut them into large pieces or cubes;
2. Young zucchini is much better suited for this recipe. If you have overripe zucchini, then you need to remove large seeds from them;
3. Next, the carrots need to be washed, peeled and cut into thin slices;
4. Let's prepare the garlic: it needs to be peeled and cut into small cubes (you can use a knife or use a grater or a press);
5. Let's move on to the dill: it needs to be washed, dried from excess liquid and chopped;
6. We take parsley and, like dill, wash it, dry it and chop it;
7. After all the ingredients are cut, take a convenient pan and pour zucchini, carrots, garlic, parsley and dill into it;
8. To the vegetables in the pan, add half a glass of sugar, two tablespoons of salt and one tablespoon of ground black pepper;
9. After this, add one hundred grams of vegetable oil and 100 g of 9% vinegar. Mix all ingredients thoroughly;
10. When all the ingredients are well mixed, you need to cover them with a lid and leave to marinate for 3 hours;
11. After the vegetables have been pickled, they must be placed in jars to the top, the remaining juice from the vegetables in the pan must be poured into the jars;
12. Let's move on to sterilization. Pour water into a saucepan, put the jars (the water should not reach the top of the jars a little, so that when boiling it does not fall into the jars), covered with lids, and put on fire. Sterilize the jars for 15 minutes (after boiling water in the pan);
13. After 15 minutes have passed, you need to remove the jars from the pan and roll up the lids;
14. Turn the rolled up jars upside down and make sure that no juice leaks out of them: they must be tightly closed. Next, cover the jars with a blanket for a day.

Awesome mushroom-flavored zucchini is ready for the winter: you need to store it in a cool, dark place. Zucchini prepared in this way will become an original and savory appetizer that can be served with potatoes or meat dishes.

Fried zucchini for the winter: step-by-step cooking recipe

Fried zucchini is a favorite dish of many, therefore, as soon as the first vegetables appear, every housewife tries to prepare it. Preparation will allow you to enjoy it even in winter.

But you only have your own zucchini in the garden in the summer, but what if you want to eat zucchini all year round? The answer is obvious to everyone - fried zucchini for the winter, finger-licking, how delicious!

And you can find many recipes. We hope that this golden recipe and advice on how to seal fried zucchini for the winter will be useful, and each of you will choose the most delicious recipe for yourself and your loved ones.

Ingredients:

• Zucchini - 1 kg;
• Garlic - 1 head;
• Dill or parsley - a bunch;
• Vegetable oil - 100 ml;
• Vinegar 9% - 50 ml;
• Salt - to taste (15-20 g).

Cooking method:

1. For this preparation, it is better to take long and thin zucchini so that the circles turn out the same. Wash the vegetables, wipe them with a kitchen napkin and cut them into circles a centimeter thick;
2. Rub each circle with salt and leave for 15 minutes;
3. Grease the frying pan with vegetable oil, heat it well and place the zucchini in one layer. Fry until golden brown, then turn over and brown on the back side. If necessary, add oil during cooking;
4. Wash the greens, dry them and chop them finely. Remove the husks from the garlic and crush it through a press. Bring the oil to a boil, cool and combine with herbs;
5. Pour a little oil with herbs into each clean, sterile jar and fill with fried zucchini, sprinkling each layer with garlic. Tamp down so that the oil is on top;
6. Add vinegar. Cover with lids and sterilize in a wide saucepan for half an hour. We roll up the jars and cool.

The preparation can be done in another way. To do this, dip the zucchini slices in oil with herbs and place them in a jar, pressing tightly.

“Uncle Bens” zucchini salad for the winter: recipe

Many people remember the taste of Uncle Bens zucchini salad from childhood. It goes perfectly with various dishes, and the tender vegetables included in its composition simply melt in your mouth.

Modern housewives still make Uncle Bens salad from zucchini for the winter to enjoy its wonderful taste. There are several recipes for preparing such a dish, each of which uses a specific set of ingredients. The hostess just has to choose a combination of vegetables and seasonings for the zucchini salad to her taste.

Meat dishes and poultry go well with a zucchini salad called Uncle Bens. It has an original sour-sweet taste with a hint of spice.

Uncle Bens zucchini salad is rich in vitamins because fresh vegetables are used for its preparation. It will improve the taste of meat and also go great with fried potatoes. Winter evenings will become more pleasant with Uncle Ben's squash salad.

Ingredients (for 4.5 liters of finished product):

• Zucchini – 2 kg;
• Tomatoes – 2.5 kg;
• Bell pepper – 1 kg;
• Garlic – 200 g;
• Vinegar 9% – 50 ml;
• Vegetable oil – 200 ml;
• Sugar – 200 g;
• Salt – 40 g.

Cooking method:

1. Prepare the vegetables, peel the zucchini and garlic, remove the seeds from the peppers, remove the seals around the stalks of the tomatoes;
2. Cut the tomatoes into regular slices and pass through a meat grinder;
3. Cut the zucchini into small cubes and place in a cauldron;
4. Mix the tomato mass with salt and sugar, vegetable oil;
5. Pour the tomato mixture over the zucchini and place on the heat;
6. Simmer over low heat, remembering to stir, for half an hour;
7. Cut the pepper into small squares;
8. Add the pepper to the zucchini and simmer for another quarter of an hour;
9. Crush the garlic cloves with a special press;
10. Add garlic to vegetables, pour in vinegar;
11. After simmering for another 5 minutes, remove the pan with the salad from the stove and place in sterilized jars;
12. Roll up the jars with metal lids using a special key, turn them over and leave to cool. There is no need to cover with anything, since the vegetables have undergone sufficient heat treatment.

After the cans have cooled, all that remains is to put them in the pantry. This salad resembles a thick sauce with pieces of vegetables - zucchini and pepper. It has a pronounced garlic taste and aroma and is classified as a savory snack.

Marinated crispy zucchini for the winter. Surprise your friends!

During the squash season, we all do winter preparations, and despite the fact that time dictates the fashion for frozen foods, and many consider canning to be a relic of the post-Soviet past, the preparation of vegetables and fruits in the “canning format” is still relevant.

On cold winter evenings, it’s so nice to open a jar of squash salad, or simply spread squash caviar on bread...

As you may have guessed from the title of the article, we will talk about preparing zucchini for the winter. I will tell you how to freeze zucchini for the winter in the next article, but here we will discuss preparing zucchini using canning.

I took most of the winter zucchini preparations presented here from my mother and grandmother’s notebook (they have one for both of them). These recipes for preparing zucchini are time-tested, the proportions are 100% correct, so they can safely be called “The Golden Fund of Classical Canning.”

Dear friends, if you have your own proven recipes for zucchini preparations for the winter, please share them in the comments.

Zucchini with rice for the winter

Zucchini salad for the winter with tomato paste and garlic

If you like simple winter zucchini preparations, then today’s winter zucchini salad with tomato paste and garlic will definitely appeal to you. The beauty of this winter zucchini salad recipe lies in its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.

Zucchini stew for the winter

Many housewives stock up on zucchini for the winter, preparing various canned dishes from them. One of them is zucchini stew for the winter without sterilization. The preservation turns out very tasty, aromatic, slightly spicy thanks to the hot pepper (the amount can be adjusted to taste). How to cook, see.

Squash caviar with mayonnaise for the winter

Zucchini caviar with mayonnaise for the winter is one of my family’s favorites. The caviar turns out very tasty, aromatic and a little spicy. I like to puree vegetables in a blender, this way the caviar turns out especially tender and homogeneous. See recipe with photo.

Spicy zucchini salad for the winter

Spicy zucchini salad for the winter without sterilization is a delicious homemade salad, easy to prepare and accessible to everyone. You don't need much time for this recipe. You just need to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. How to cook, see.

"Yurga" from zucchini for the winter

Zucchini yurga is a delicious salad appetizer that is sure to sell out very quickly during the cold season. All the ingredients for Yurga are simple and affordable, so I’m sure it won’t be difficult for you to prepare it either, in order to get a portion of excellent canned food in your pantry for the winter. Recipe with photo.

Winter zucchini appetizer with tomato sauce

You can make a lot of interesting preparations from zucchini, not only the well-known zucchini caviar. To confirm my words, I want to introduce you to a very tasty winter zucchini appetizer. It also contains bell pepper – it goes well with zucchini. This winter squash appetizer is also prepared with tomato sauce, garlic and vinegar, so it turns out piquant and bright in taste. See recipe with photo.

Pickled zucchini for the winter without sterilization (triple filling)

If for some reason you don’t like the process of sterilizing jars with ingredients in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. A successful recipe for sweet and sour marinade for zucchini has long been written down in my notebook, so I decided to prepare pickled zucchini with triple pouring to introduce you, dear friends, to this method of pickling zucchini without sterilization. Detailed recipe with photos.

Squash caviar just like in the store

Guests often ask me for the recipe for this preparation, so I think it will be interesting to you too. I will not claim that this is a recipe for squash caviar like in a store according to GOST, but it is a fact that the taste and appearance of the finished caviar is very close to store-bought. There is nothing complicated in the cooking process, but there are still certain nuances. See recipe with photo.

Zucchini and cucumber salad with chilli ketchup

I present to your attention a new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but in order for the cucumbers and zucchini to be crispy when finished, you need to tinker with sterilizing the jars with the preparations. See recipe with photo.

A very tasty and spicy zucchini salad will appeal to all fans of sweet and sour marinades. The zucchini in the salad turns out crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step-by-step photos .

Winter zucchini preparations are perhaps the most popular type of preservation, and recipes for canning zucchini amaze with their culinary diversity. And I suggest you try to prepare an interesting, tasty and inexpensive preparation of zucchini in a spicy sauce. The recipe for canned zucchini is very simple, it is quick and easy to prepare, without long preparations or boiling. You can see how to cook zucchini for the winter in spicy sauce

Canned zucchini with chili ketchup

If you like new and interesting preparations for the winter from zucchini, then canned zucchini with chili ketchup is an excellent reason to change the traditional recipes a little. The composition of the recipe for canned zucchini with chili ketchup is very simple, and thanks to the small portion, canning zucchini will be quick and easy. How to cook canned zucchini with chili ketchup (step by step recipe with photos), see.

How to freeze zucchini for the winter: a proven method!

You can see the recipe with photos on how to freeze zucchini for the winter .

Canned zucchini according to my mother-in-law's recipe (without sterilization)

A balanced sweet and sour marinade, garlic, spices and aromatic herbs are all you need for perfect canned zucchini. See the recipe with step-by-step photos.

You can see the recipe for the famous Uncle Bens zucchini salad.

Spicy winter squash with mustard

I bring to your attention an interesting recipe for canning zucchini with mustard, garlic and dill. Crispy pieces of zucchini in a sweet and sour filling with a distinct taste of mustard and garlic, accompanied by dill and black pepper, were liked by all members of my family. I wrote how to cook zucchini for the winter with mustard.

Marinated zucchini for the winter with tomatoes

You can see how to cook pickled zucchini with tomatoes.

Adjika from zucchini for the winter with apples

How to cook adjika from zucchini with apples, I wrote

Fried winter zucchini in tomato sauce

A very tasty and interesting preparation for the winter from zucchini! Try it, you will definitely like it! Recipe with step by step photos.

You can see the recipe for making zucchini marinated with garlic.

Zucchini salad for the winter “Riddle”

Do you know why the salad has this name? Because in its finished form, it is very difficult for the uninitiated to guess that this homemade preparation contains zucchini - their taste is not felt at all. I wrote how to prepare a salad .

Squash caviar just like in the store

Ingredients:

• 1 kg zucchini
• 150 grams of carrots
• 200 grams of onion
• 2 cloves of garlic,
• 2 tbsp. spoons of tomato paste
• refined sunflower oil for frying,
• salt, pepper, 1 bay leaf, dried herbs (dill, parsley, basil, oregano).

Preparation:

Peel the zucchini and cut them into small cubes, fry the zucchini in hot oil until golden brown, stirring constantly so as not to burn. Next, place them in a cauldron or saucepan.

Grate the carrots on a coarse grater, chop the onion, also fry the vegetables separately until golden brown and transfer to a cauldron.

Add tomato paste, garlic, bay leaf, salt, spices to taste and finally 150 grams of boiled water to the vegetables and begin to simmer over low heat, stirring occasionally.

Everything should be stewed for at least an hour, if the liquid becomes too low, add a little, but do not overdo it, the caviar should not be too liquid, but also dry.

If you have a slow cooker, then this caviar can be made in the “Stew” mode.

Let the caviar cool slightly, beat it in a food processor or blender, and cool it in the refrigerator. Caviar is ready to eat.

If you decide to roll it up, put the whipped caviar back into the cauldron and boil it (be careful, it shoots very hot, boil the caviar on low heat for 20-30 minutes, stirring constantly, preferably with rubber gloves).

Sterilize the jars and lids in advance, fill the jars with caviar and sterilize for 1 hour in boiling water. Twist or roll up. Wrap in a blanket until completely cool.

Zucchini is a healthy and very tasty vegetable. Many people are probably familiar with the taste of winter preparations made from this vegetable. Just look at the pickled zucchini or the caviar made from it, it’s simply delicious!

But that’s not all that can be made from this healthy vegetable. It can be added to various salads, pickles, and combined with tomatoes, eggplants, peppers and other vegetables. Cooked zucchini always turns out crispy and juicy.

Few housewives can boast of their skill in preparing zucchini for the winter. But we can fix everything!

Thanks to the tips of our culinary experts, you can prepare delicious preparations for the winter from zucchini - mother-in-law's tongue, lecho, pickled zucchini, caviar with vegetables.

We offer you golden recipes for preserving this miracle vegetable.

The best recipes for zucchini preparations for the winter

Salad "Mother-in-law's tongue"

Components:

• Long zucchini - 2 kilograms;
• Hot pepper – 1 pod;
• A kilogram of carrots;
• A kilogram of ripe tomatoes;
• Onion – 5 medium heads;
• 200 grams of tomato paste;
• Half a kilogram of granulated sugar;
• Half a liter of hot water;
• Table vinegar – 2 teaspoons;
• 2 large spoons of salt;
• Vegetable oil – 1 cup.

How to make “Mother-in-Law’s Tongue” zucchini salad for the winter:

1. First, we prepare the jars. They need to be washed with kitchen detergent or baking soda and rinsed several times;
2. Then we dry and sterilize the jars. You can sterilize them by steaming, in the oven, over a kettle - at your discretion;
3. We leave the sterilized jars aside and give them time to cool;
4. Next we move on to the vegetables. Carrots and zucchini need to be thoroughly washed to remove dirt. To do this, you can use a special brush and baking soda. Using a brush and soda, you need to clean the dirt from the folds of the carrots;
5. After this, remove all the skin from the vegetables;
6. Place the tomatoes in a cup, pour hot water over them and leave to stand for a couple of minutes. Then remove the skin; after boiling water it will be easy to peel off;
7. Using a vegetable cutter or carving knife, cut the zucchini into thin slices;
8. Peel the onion and chop into small cubes;
9. Rub the carrots with a coarse grater;
10. Cut the tomatoes into small slices;
11. Hot peppers need to be chopped into small pieces or grind in a blender;
12. Next, we begin to form the rolls. Place onions, carrots and tomato slices on each zucchini slice and roll into rolls;
13. Then add oil to a spacious container with a thick bottom and place on the fire;
14. Add tomato paste, vinegar, hot pepper, granulated sugar and salt to the oil. Mix everything;
15. Pour half a liter of hot water into it and put the rolls there;
16. Boil the rolls until boiling and boil for 15 minutes;
17. Place the finished rolls in jars and fill with marinade;
18. We screw the lids on the jars, put them upside down in a warm place, and cover them with a blanket;
19. After this, we store the zucchini preparations for the winter in a dark, cool place.

Acute treatment

What you will need:

• Zucchini – 2 kilograms;
• Tomatoes – 2 kilograms;
• A kilogram of sweet pepper;
• Garlic – 3 medium heads;
• Purple onion – 3 heads;
• Hot pepper pod;
• Sugar – 1 glass;
• Table vinegar – 100 ml;
• Salt – 2 large spoons;
• A bunch of dill and parsley.

Let's start preparing zucchini lecho for the winter:

1. First of all, prepare the vegetables. Wash the tomatoes thoroughly, remove the skin, cut into small slices and place in a container;
2. Place the tomatoes on the fire and cook until boiling;
3. In the meantime, wash the carrots from dirt and grind them with a coarse grater;
4. Remove the skins from the onion and cut into medium pieces;
5. Peel the husks from the garlic, cut the hot pepper into pieces. Grind the garlic, hot peppers and onions through a meat grinder;
6. Then put the entire rolled mixture into a container along with the tomatoes, add the grated carrots and cook for 5 minutes after boiling;
7. Next, wash the zucchini, peel off the skin and cut into medium cubes. Place in a saucepan with the remaining ingredients;
8. Meanwhile, wash the bell peppers, cut them and remove the seeds. Cut into medium pieces and place in a container with vegetables;
9. Add some salt, add sugar and simmer for half an hour;
10. 5 minutes before readiness, add table vinegar, finely chopped herbs and mix;
11. Place the finished lecho in pre-sterilized jars and roll up the lids;
12. Place them upside down, cover with warm material and leave to stand until completely cool;
13. You can store zucchini lecho in a cool, dark place.

Pickled zucchini

What you will need:

• Young zucchini - half a kilogram;
• Carnation – 5 inflorescences;
• Bay leaf – 2 leaves;
• Black and white pepper in peas – 6 pieces.

Ingredients for marinade:

• Granulated sugar – 2 large spoons;
• Salt – 2 small spoons;
• 1000 ml water;
• 150 ml table vinegar.

Preparing pickled zucchini for the winter is done as follows:

1. First, prepare the zucchini. We wash them thoroughly to remove dirt;
2. We remove all the peel from the vegetables; it can be cut off with a regular carving knife. Cut off the stalk;
3. Then cut the peeled zucchini into small circles of equal thickness, about 1 cm;
4. The jars need to be washed, for this you can use detergent or baking soda. Rinse and dry;
5. Next, we sterilize them in the oven or steam;
6. Place pieces of zucchini in sterilized jars;
7. In jars with the zucchini we put bay leaves, clove inflorescences, white and black pepper in pots;
8. Next, add water to a separate container and place on the fire;
9. Then add granulated sugar, vinegar, salt to the water and boil until the salt and sugar are completely dissolved;
10. Next, pour the prepared marinade over the zucchini;
11. Screw the lids on the jars;
12. Place it upside down and cover it with a blanket;
13. Zucchini preparations should be stored in a cool, dark place.

Top recipes for delicious squash caviar for the winter

With eggplant and other vegetables

What you need for the recipe:

• Zucchini - half a kilogram;
• 3-4 eggplants;
• Carrot – 1 medium piece;
• 300 grams of onions;
• 2 pieces of sweet pepper;
• Garlic – 5 cloves;
• 4-5 tomatoes;
• Table vinegar – 1 small spoon;
• Salt and black pepper to your taste;
• Half a glass of sunflower oil.

But you can also make sweet zucchini preparations, for example, jam. the best ways.

Read about how to pickle tomatoes in jars for the winter. Salted tomatoes will be in demand by guests at any feast.

Every housewife can cook eggplants like mushrooms, you just have to look. Happy preparations!

How to prepare squash caviar with other vegetables for the winter:

1. Preparing the vegetables. Wash zucchini, eggplant, tomatoes, carrots, peppers thoroughly to remove dirt;
2. Peel the skin from the zucchini and eggplant, remove the seeds and cut into cubes. Peel the pepper from seeds and cut into medium pieces. We pass all the vegetables through a meat grinder;
3. Place the carrots in a separate bowl or grind them in a blender;
4. Peel the onions and chop them into small pieces;
5. Pour oil into a deep frying pan and add onions. Fry until golden brown;
6. Then add the chopped carrots to the onions and simmer until tender;
7. After this, lay out all the missing vegetables, mix and leave to simmer for an hour;
8. Meanwhile, grind the peeled garlic cloves in a blender;
9. Rinse the tomatoes, cut into small pieces and pass through a meat grinder;
10. About 10 minutes before the vegetables are ready, add the ground garlic and the missing tomatoes;
11. Add some salt, pepper, add vinegar, stir and remove from the stove;
12. Place the squash caviar in pre-sterilized jars;
13. Roll up the lids, turn the top upside down and cover with a blanket. Leave until completely cool;
14. Should be stored in a cool, dark place.

With apples, carrots, peppers and tomatoes

Components:

• One and a half kilograms of zucchini;
• One and a half kilograms of tomatoes;
• A kilogram of carrots;
• 500 grams of onions;
• 2 apples;
• 3 pieces of sweet pepper;
• Head of garlic;
• Half a pod of hot pepper;
• Salt and granulated sugar at your discretion;
• Vegetable oil.

Let's start cooking amazingly delicious squash caviar:

1. Zucchini, tomatoes, carrots, apples, sweet peppers need to be thoroughly washed;
2. Peel the skin from carrots and zucchini and cut into small pieces;
3. We peel apples and peppers from seeds and cut them into small pieces. Cut the tomatoes into slices;
4. We pass all components through a meat grinder;
5. Peel the onion and garlic from the skin. Pass it through a meat grinder. We also scroll through the hot peppers along with onions and garlic;
6. Pour vegetable oil into a deep container and put on fire;
7. Place all the missing ingredients into the heated oil and leave to simmer for 2-3 hours until thick;
8. At the end, add salt and granulated sugar;
9. We wash and sterilize the jars;
10. Place caviar in sterilized jars and screw on the lids;
11. Turn over the jars of squash caviar and cover with a blanket. Leave to stand until completely cool;
12. We store the delicious preparations with squash caviar in a dark, cool place until winter.

You can use young zucchini, they are tender and cook faster.

Don’t forget about spices; they give salads and squash caviar a pleasant aroma and unusual taste.

Hot pepper can be added as desired. If you like it spicier, then you can put more of it, if on the contrary, then you don’t have to put it at all.

Zucchini preparations for the winter are a very tasty treat that will decorate your table. They can be served with absolutely any dish. And the taste is simply amazing!

Be sure to prepare zucchini preparations according to these golden recipes, rest assured, your family will simply be delighted with these treats!

By the end of summer, the busy season is coming, because now is the time to start rolling up the jars. This process is quite responsible, because your winter diet will depend on how you work in the summer. A wide variety of vegetables are used; zucchini is especially loved by housewives due to its taste; they also have an excellent aroma that contrasts with the taste of the marinade. Because of this, they are valued, since there is a favorable field for experimentation. We offer you the best zucchini recipes for the winter, with photos and step-by-step instructions, thanks to which you can easily prepare your favorite dish without spending extra hours on fruitless searches on the Internet. Let's get started, prepare zucchini for the winter using the best recipes.

Zucchini jam recipe:

The most delicious zucchini jam recipe

A delicious recipe for zucchini jam with lemon:

1. Up to two kilograms of zucchini;
2. Granulated sugar - 700 grams;
3. One lemon.

Recipe:

• Rinse the vegetable under water, peel, cut and remove seeds.
• Now the zucchini needs to be cut into small pieces and passed through a meat grinder.

• We need to make a paste from the zucchini; to do this, we grind them on a fine grater or pass them through a meat grinder. You don’t have to grind it, but leave the zucchini in the form of small cubes.

• Place a thick-bottomed pan on the stove, pour the ground mixture into it, and pour in granulated sugar. Cook over medium heat for about 20 minutes.
• While the jam is rising, it’s time to peel the lemon, after pouring boiling water over it. We leave the fruit itself and the zest, throw the white pulp into the trash bin, we won’t need it.
• Grate the zest on a fine grater, and grate the lemon into small pieces.

• Add the lemon mixture to the zucchini jam and cook with the lid open; remove the pan from the heat when the mixture is of medium thickness.

• Further, the zucchini jam will thicken even more.

Roll the dessert into jars, bon appetit.

Finger-licking zucchini for the winter:

Zucchini for the winter: “finger-licking”, photo in jars

Ingredients (5 liters of salad):

• Half a kilogram of tomato;
• Zucchini, peeled and seeded - 3 kilograms;
• Vegetable oil 250 milliliters;
• Garlic - 1 head;
• Bell pepper - 1 kilogram;
• Hot pepper - 1-2 pods;
• Two and a half tablespoons of salt;
• Sugar - 185 grams;
• Vinegar 9% - 150 milliliters.

Step by step recipe:

1. Peeled zucchini should be cut into large cubes and placed in a saucepan with a thick bottom.
2. Rinse the tomatoes under water, peel the peppers, and pass them through a meat grinder or blender.
3. Garlic should be crushed with a press and added to the vegetable mixture.
4. Salt the mixture, pour in the butter, and add sugar.
5. Now you need to pour this sauce over the zucchini that is in the pan.
6. Turn on the heat, wait until the zucchini turns the color of olives, then add vinegar and cook for a few more minutes.
7. That's all, all that remains is to spread the finger-licking salad into sterilized jars and roll up the lid.

Compote of zucchini and cherry plum “like pineapple”:

Quite an unusual drink, which will nevertheless appeal to all lovers of pineapple and soft drinks. The sourness of the cherry plum will reveal the entire spectrum of taste of the seemingly neutral zucchini.

Ingredients for the recipe Zucchini with cherry plum “like pineapple”:

1. Yellow cherry plum - 300 grams;
2. Zucchini - 600 grams;
3. One liter of water;
4. Granulated sugar - 300 grams.

Step by step recipe:

• Wash the zucchini under running water and remove the skin.
• Wash the cherry plum and pour it into the bottom of a clean jar.

• Cut the zucchini into circles and place it in a jar with the cherry plum.

• Pour water into a saucepan, add sugar, and bring to a boil.
• After that, it is poured into jars with zucchini and cherry plum. Roll up the lids, turn the jar upside down and cover with a blanket. Keep the compote in this state until it cools completely, then put it in the basement.

Salad with zucchini and carrots with garlic for the winter:

A recipe for homemade zucchini for the winter that will simply make you lick your fingers. This salad with zucchini and carrots is also called Korean.

Required ingredients:

• 10 cloves of garlic;
• Carrots - 250 grams;
• One and a half kilograms of zucchini;
• 80 grams of granulated sugar;
• One and a half tablespoons of salt;
• Ground black pepper - half a teaspoon;
• Onions - 250 grams;
• 100 milliliters of sunflower oil;
• 70 milliliters of vinegar.

Step by step recipe:

1. Wash the vegetables and peel them.
2. Peel the skin of the zucchini and remove the seeds.
3. Grate carrots and zucchini.
4. Cut the onion into half rings, quite thinly.
5. Place all ingredients in a thick-bottomed bowl.
6. Then you need to salt and pepper the vegetables, add vinegar and oil, mix thoroughly.
7. Let sit for about 60 minutes until a sufficient amount of juice has been released.
8. Sterilize jars and lids.
9. We stuff the jars with vegetables and fill them with marinade.
10. Place a towel on the bottom of the pan, place the jars on it, and cover with lids. Fill with water so that it reaches the shoulders of the jars.
11. Place the pan on the fire, wait until the water boils, then reduce the heat and wait another 15 minutes.
12. Roll up the lids.

Zucchini salad with onions and carrots:

Required ingredients:

• Zucchini - 1.5 kilograms;
• Carrots - 0.5 kilograms;
• Onions - 0.5 kilograms.

For the marinade:

• Vegetable oil - 150 grams;
• Granulated sugar - 150 grams;
• A tablespoon of salt;
• Vinegar 9% - 100 milliliters.

Step by step recipe:

• Young zucchini must be washed and peeled; if the vegetable is overripe, the seeds must be removed. Cut the pulp into medium-sized cubes.

• Peel the carrots and grate them.

• Peel the onion and cut into quarters.

• Place all prepared vegetables in an enamel bowl.

• In the meantime, you need to prepare the marinade. To do this, mix butter, granulated sugar, salt in a saucepan and add vinegar. Heat over low heat until the sugar dissolves, then bring to a boil.
• Pour hot marinade over vegetables.

• In this state, the ingredients should stand for about 2.5 hours, they need to be stirred from time to time.
• After this time, put the pan with vegetables on medium heat, bring to a boil, and cook for 15 minutes.

During cooking, sterilize the jars and lids, and transfer the zucchini and onion salad into them using a spoon. Roll up the lid, turn the jar upside down, and cover until cooled. Next, move the preservation to the basement.

Zucchini salad for the winter “Mother-in-law’s tongue”:

Required components:

• Two kilograms of long zucchini;
• One pod of hot pepper;
• A kilogram of carrots;
• A kilogram of tomato;
• Onions - 5 pieces;
• Tomato paste - 200 grams;
• Granulated sugar - half a kilogram;
• Vinegar 9% - two teaspoons;
• Two tablespoons of salt;
• One glass of vegetable oil.

Preparing zucchini salad, mother-in-law's tongue.

1. We wash and sterilize the jars.
2. We wash and peel the vegetables, remove the peels, and remove the seeds from the zucchini.
3. Blanch the tomatoes: pour boiling water over them and remove the peel. Cut into slices.
4. Zucchini mode in thin plates.
5. It is necessary to peel the onion and cut into small cubes.
6. Grate the carrots on a coarse grater.
7. Hot pepper, cut into small pieces.
8. Now you need to make small rolls, for this: put layers on the zucchini - onions, carrots, tomatoes, and roll it all into a tube.
9. Pour oil into an enamel pan and place on the stove.
10. Pour tomato paste into the pan, add vinegar, add hot pepper, sugar, salt - stir.
11. Pour half a liter of hot water there, place the rolls, cook for 15 minutes.
12. We put the vegetables in jars and fill them with marinade.
13. We roll up the lids, turn them upside down, wrap them in a blanket, wait until it cools down and put them in the basement.

Spicy zucchini lecho for the winter, recipe:

Zucchini lecho for the winter

We offer you a delicious, aromatic preparation of zucchini and peppers. You won't regret it if you cook it.

Required ingredients:

1. Zucchini - 2 kilograms;
2. Bell pepper - 8 pieces;
3. Onions - 6 pieces;
4. Vinegar 9% - three tablespoons;

1. Half a kilogram of tomato paste;
2. One glass of sunflower oil;
3. Granulated sugar - 200 grams;
4. Two tablespoons of salt;
5. Allspice, peas - 5 peas.

Preparation:

• We clean the zucchini, peel it, and remove the seeds. Cut into cubes.

• Clean the pepper and cut into slices.

• Peel the onion and cut into rings.
• Cook the marinade. Add tomato paste, oil, two and a half glasses of water to the pan, salt, add sugar, allspice, boil for three minutes.

• Add zucchini to the marinade and cook for 15 minutes, then add pepper. Cook for another 5 minutes.

• After this time, add the onion and cook for another 10 minutes.

• All ingredients should be boiled together for about 25 minutes. Then add 3 tablespoons of vinegar there, and put the finished zucchini in sterilized jars, roll up the lid.

Pickled zucchini for the winter:

Required components:

• Half a kilogram of zucchini;
• Five carnation inflorescences;
• Laurel - 2 leaves;
• Black peppercorns - 7-8 pieces;

• Granulated sugar;
• Two teaspoons of salt;
• One liter of water;
• 150 milliliters of vinegar 9%.

Recipe:

1. Vegetables must be washed and peeled.
2. Cut the zucchini into thin rings, about a centimeter thick.
3. We sterilize the jars and place the chopped vegetables in them, add bay leaves, cloves, and peppercorns on top.
4. Pour water into a saucepan and put it on the fire, add sugar, salt, vinegar, cook until the crystals completely dissolve in the water.
5. Pour the marinade into jars and seal them with lids.

Squash caviar, recipes for the winter:

Squash caviar is familiar to all of us from childhood, and how can we spend the summer season without rolling up a couple of jars of this delicacy? We offer you the best recipes, just like in childhood and like in the store, choose to your taste and cook with pleasure.

Eggplant caviar with zucchini:

Required ingredients:

• Half a kilogram of zucchini;
• Four eggplants;
• One carrot;
• Three hundred grams of onion;
• Two pods of sweet pepper;
• Five cloves of garlic;
• Five medium tomatoes;
• One teaspoon of table vinegar;
• Salt, black pepper - to taste;
• Sunflower oil - 100 grams.

Preparation of squash caviar with eggplants:

1. Wash all vegetables under running water, and remove the skin and seeds from the zucchini.
2. Zucchini and eggplant must be cut into cubes.
3. Grate the carrots.
4. Peel the onion and cut into small cubes.
5. Pour sunflower oil into a saucepan and fry the onion in it until golden.
6. Add carrots to the onion and simmer until tender.
7. Then add vegetables and simmer for an hour.
8. In the meantime, crush the garlic under pressure and cut the tomatoes into manageable pieces to pass through a meat grinder.
9. After 50 minutes of cooking, add tomatoes and garlic to the vegetables.
10. Before removing the saucepan from the heat, the caviar must be salted, peppered and vinegar added.
11. Place the dish in sterilized jars and roll up the lid.

Squash caviar with apples, peppers and tomatoes:

Required ingredients:

• One and a half kilograms of zucchini;
• One and a half kilograms of tomatoes;
• A kilogram of carrots;
• Half a kilogram of onions;
• Two medium apples;
• Three pods of sweet pepper;
• One head of garlic;
• One pod of hot pepper;
• Vegetable oil;
• Salt, sugar to taste.

Step-by-step recipe for squash caviar:

1. Wash fruits and vegetables under running water.
2. Cut carrots and zucchini into small pieces.
3. Peel the seeds from apples and peppers and cut them into small pieces, cut the tomatoes into slices and pass them through a meat grinder.
4. Peel the garlic and onion and pass through a meat grinder.
5. Pour oil into a saucepan with a thick bottom and put on fire, add all the ingredients and simmer for about 2.5 hours until the mass becomes thick.
6. After this, add salt and sugar and after a couple of minutes remove from heat.
7. We sterilize the jars, put the caviar in them, and roll up the lid.

Squash caviar with tomatoes for the winter:

Ingredients:

• Two zucchini;
• Two kilograms of tomatoes;
• Two onions;
• Salt, sugar - to taste;
• Two laurel leaves;
• One tablespoon of vinegar 9%.
• One hundred milliliters of vegetable oil.

Prepare squash caviar with tomatoes, step by step:

• Wash the zucchini, peel it, remove the seeds, and cut it into cubes.
• Wash the tomatoes under running water and cut into small cubes.
• Peel the onion, remove the skins, and cut into large pieces.
• We pass all prepared vegetables through a meat grinder.
• After which we transfer them to a saucepan with a thick bottom.
• Salt and add granulated sugar, mix.
• Place on the fire and cook for about 20 minutes, do not forget to stir the caviar during this time.
• In the meantime, sterilize the jars and lids.
• Pour the mixture into jars and roll up.
• Turn the caviar upside down and cover it with a blanket until it cools completely, after which the workpiece is put away in the basement for the winter.

Squash caviar with mushrooms:

To prepare the dish, prepare:

• A kilogram of zucchini;
• One carrot;
• One onion;
• One pod of bell pepper;
• Two tomatoes;
• Half a lemon;
• Green onions - to taste;
• Half a kilogram of champignons;
• Vegetable oil, salt, sugar, pepper, herbs and spices - to taste.

Recipe for making squash caviar with mushrooms:

1. Wash and peel the vegetable, select the seeds, cut into large pieces and grate on a coarse grater.
2. Wash the mushrooms, remove the peel (optional), and boil in salted water for about 10 minutes. Cool.
3. Wash the onion, peel and cut into half rings, fry in a frying pan until transparent.
4. Wash the carrots, peel them, and grate them on a coarse grater. Add to the onion in the pan and fry for a couple of minutes.
5. Add the grated zucchini there, stir and simmer for fifteen minutes.
6. Wash the pepper, peel it, cut out the core, and grate it on a coarse grater.
7. Add pepper to other vegetables and fry for another 5 minutes.
8. Cut the mushrooms into strips, add them to the total mass, fry for another 15 minutes.
9. Grate the tomatoes on the same grater and add to the vegetables, squeeze in half a lemon.
10. Rinse the greens under running water, chop them and add to the caviar.
11. Salt, pepper, season, turn off the heat and leave the dish with the lid closed.
12. We roll up the banks.

Soviet squash caviar recipe for the winter, “like in the store”:

This kind of caviar will taste like store-bought caviar from the period of the Soviet Union, this taste is familiar to many from childhood, try to cook this dish yourself and see from your own experience.

Prepare the following components:

• Six kilograms of zucchini;
• One kilogram of onions;
• Sunflower oil 200 milliliters;
• Half a liter of tomato paste;
• Half a liter of mayonnaise;
• One glass of granulated sugar;
• Salt, pepper - to taste.

Preparing store-bought squash caviar:

1. We wash and peel the vegetables, remove the peels and remove the seeds. Cut into cubes convenient for a meat grinder and pass them through it.
2. Prepare a saucepan with a thick bottom, you can also take a cauldron. Put the zucchini there and simmer for 2 hours over low heat.
3. At this time, peel the onion and grind it in a meat grinder, then fry until golden.
4. After two hours, add onion, tomato paste, mayonnaise, salt, pepper, and sugar to the vegetables in the pan. Simmer for another 2 hours.
5. Roll into jars, enjoy your meal.

Make sure that the caviar does not burn; when this starts to happen, add boiled water. If the dish is too liquid, then cook it without a lid for a while.

There are a huge number of zucchini recipes for the winter, but we haven’t told you about all of them here, so follow our section, there are still many interesting preparations, see you next time!

Zucchini salad with parsley and hot pepper.

Ingredients:

• 500 g zucchini
• 50 g parsley
• 30 g garlic
• 10 g fresh hot pepper
• 70 ml vegetable oil
• 20 ml 9% vinegar
• 15 g salt
• 2 g ground black pepper

Cooking method:

To prepare this salad, zucchini should be cut into thin strips and lightly squeezed. Finely chop the parsley, garlic and hot pepper and add to the zucchini. Sprinkle with salt and pepper, pour over oil, stir, leave for 2 hours. Then transfer to jars along with the released juice. Pour in vinegar, cover with a lid and sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and let cool.

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Salad of zucchini, carrots and bell peppers.

Ingredients:

• 2.5 kg zucchini
• 300 g
• 300 g bell pepper
• 50 g garlic
• 150 ml vegetable oil
• 75-100 ml 9% vinegar
• 75-100 g sugar
• 30-50 g salt
• dill and parsley
• ground black pepper and other spices to taste

Cooking method:

Cut carrots, bell peppers and young zucchini into strips (the skins of the zucchini may not be cut off. Pour oil into a saucepan, add vegetables, cover, simmer for 15-20 minutes. Add salt, sugar, spices, chopped herbs and garlic, simmer for another 5- 7 minutes Pour in vinegar, stir, bring to a boil. Hot zucchini salad for preparing for the winter should be placed in jars, rolled up, and wrapped until cool.

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Ingredients:

• 1 kg zucchini
• 100 g carrots
• 100 g red bell pepper
• 50 g garlic
• 20 g fresh hot pepper
• 50 g each dill and parsley
• 100 ml 9% vinegar
• 50 ml vegetable oil
• 25 g sugar
• 15 g salt

For the marinade:

• 500 ml water
• 50 ml 9% vinegar
• 20 g salt

Cooking method:

The recipe for this salad for preparing zucchini for the winter is to mince bell and hot peppers, carrots, garlic, dill and parsley. Add oil, salt, sugar, vinegar, cook for 20 minutes after boiling. Cut young zucchini into slices, peel old ones first. Mix the ingredients for the marinade and bring to a boil. Place the zucchini in the marinade and cook for 5 minutes after boiling. Place zucchini and vegetable mixture into prepared jars in layers, compacting each layer with a spoon. Pour boiling marinade over. Roll up jars with homemade zucchini and wrap until cool.

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Ingredients:

• 3 kg zucchini
• 2.5 kg carrots
• 100 g garlic
• 500 ml chili ketchup
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 150-200 g sugar
• 50-60 g salt
• 5-7 g ground hot pepper

Cooking method:

Wash the zucchini thoroughly and cut into thin long slices. Pass the carrots and garlic through a meat grinder, place in a saucepan, add vegetable oil, simmer for 5 minutes. Then add ketchup, salt, sugar and hot pepper, bring to a boil. Place zucchini into the boiling mixture and simmer for 20 minutes after boiling, stirring occasionally. Pour in vinegar, simmer for another 2 minutes. Place the hot zucchini mixture into sterilized jars. Roll up, turn over and wrap until cool.

Ingredients:

• 3 kg zucchini
• 400 g
• 100 g garlic
• 50 g fresh hot pepper
• 1.5 liters of tomato juice
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 200 g sugar
• 50-70 g salt
• 30 g prepared mustard

Cooking method:

The recipe for this zucchini preparation is rightfully considered one of the most delicious. To prepare it, you need to peel the zucchini, cut it lengthwise into long slices about 1 cm thick. Combine tomato juice, sugar, salt, vegetable oil, vinegar, mustard. Add garlic, hot and bell peppers, chopped in a blender, and bring the mixture to a boil. Place the zucchini in it and simmer for 40 minutes from the moment it boils. Then place the zucchini along with the sauce into sterilized jars. Roll up, turn over and wrap until cool.

Ingredients:

• 2 kg zucchini
• 700 g bell pepper
• 1 kg onions
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 150 g sugar
• 60 g salt
• spices to taste

Cooking method:

To prepare for the winter, zucchini should be cut into strips, onions and bell peppers into half rings. Grind the tomatoes using a meat grinder or blender. Mix oil, vinegar, salt and sugar in a saucepan and bring to a boil. Place zucchini in boiling liquid and simmer over low heat for 15 minutes. Add onion and bell pepper, simmer for another 7-10 minutes. Then add tomato and spices, simmer for 10 minutes. Place the hot salad into jars, roll up and wrap until cool.

Ingredients:

• 1 kg zucchini
• 100 g carrots
• 20 -30 g garlic
• 15 ml 9% vinegar
• 20 ml vegetable oil
• 20 g salt
• 20 g sugar
• ground black pepper to taste

Cooking method:

To use this recipe, zucchini must be cut into slices. Cut the carrots into thin strips or grate them. Pass the garlic through a press. Combine all the vegetables, add the remaining ingredients and leave for 30 minutes. Then put into jars along with the released juice. Sterilize 0.5 liter jars for 10-15 minutes, 1 liter jars for 15-20 minutes. Roll up, turn over and wrap until cool.

Ingredients:

• 3 kg zucchini
• 500 g carrots
• 500 g onions
• 500 g bell pepper
• 50 g garlic
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 90 g salt
• 50 g sugar
• 10 g seasoning for Korean carrots

Cooking method:

Grate zucchini and carrots on a Korean vegetable grater. Cut the onion into half rings, the bell pepper into strips, pass the garlic through a press. Combine all vegetables. Heat the seasonings in a dry frying pan for a couple of seconds and add to the vegetables. Add salt, sugar, vegetable oil and vinegar, leave for 3-5 hours, stir from time to time. Then put the salad along with the released juice into sterilized jars. Sterilize 0.5 liter jars for 7-10 minutes, 1 liter jars for 15-20 minutes. Roll up the delicious zucchini preparation, turn it over and let cool.

Look how delicious zucchini preparations for the winter look in this selection of photos:

Zucchini in tomato sauce.

Ingredients:

• 1.5 kg young zucchini
• 30 g garlic
• 250 ml tomato sauce
• 50 ml 9% vinegar
• 100 ml vegetable oil
• 50-100 g sugar, salt to taste

Cooking method:

For this recipe, one of the best preparations for the winter, zucchini needs to be cut into slices. Mix tomato sauce, chopped garlic, vegetable oil, vinegar, salt and sugar, bring to a boil over low heat. Add zucchini to the sauce and simmer for 30 minutes. Then place in sterilized jars, roll up, turn over and wrap until cool.

Zucchini in vegetable marinade.

Ingredients:

• 1.5 kg young zucchini
• 1 kg tomatoes
• 300 g carrots
• 300 g onion
• 200 g garlic
• 250 ml vegetable oil
• 100 ml 9% vinegar
• 60 g salt
• 100 g sugar
• hot pepper to taste

Cooking method:

Peel the zucchini, remove the seeds, cut as desired. Pass the remaining vegetables through a meat grinder or chop using a blender. Transfer the vegetable mass to a saucepan, add oil, vinegar, salt, sugar, hot pepper, bring to a boil and cook over low heat for 10-15 minutes. Place the zucchini in a saucepan and simmer for 15 minutes after boiling, stirring occasionally. Place the delicious zucchini preparation into jars for the winter, roll it up, turn it over and wrap it until it cools.

Ingredients:

• 1.5 kg young zucchini
• 50 g dill
• 20 g garlic
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 30 g salt
• 50 g sugar
• 5 g ground black pepper

Cooking method:

To prepare zucchini for the winter in jars according to this recipe, the vegetables need to be peeled and seeded, cut into slices or cubes. Add chopped herbs, garlic, salt, sugar, ground black pepper, oil and vinegar, leave for 3 hours. Then put together with the released liquid into 0.5 liter jars, sterilize for 10 minutes. Roll up the winter zucchini preparation, turn it over and let cool.

Ingredients:

• 1.5 kg young zucchini
• 500 g bell pepper
• 500 g tomatoes
• 100 g onions
• 30 g garlic
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 100 g sugar
• 40 g salt
• spices to taste

Cooking method:

Pass the tomatoes and garlic through a meat grinder or chop using a blender. Wash the zucchini thoroughly, cut into 2 x 2 cm cubes. Peel the bell pepper from seeds and stalks, cut into the same cubes. Cut the onion into small cubes and fry in vegetable oil. Add bell pepper and zucchini, fry for 2 minutes, stirring. Add the tomato, bring to a boil, add salt, sugar, spices, simmer over low heat under the lid for 20 minutes. Pour in vinegar, simmer for another 5 minutes. Place the delicious zucchini prepared according to this recipe into sterilized jars, roll up and wrap until cool.

Ingredients:

• 1 kg young zucchini
• 600 g tomatoes
• 200 g bell pepper
• 10g fresh hot pepper
• 20 g garlic
• 100 ml vegetable oil
• 30 ml 9% vinegar
• 50-80 g sugar
• 20-30 g salt

Cooking method:

For this simple recipe for zucchini preparations, you need to chop the tomatoes, heat them over low heat and rub them through a sieve. Add vegetable oil, sugar, salt, bring to a boil. Cut the zucchini and bell pepper into cubes, place in boiling tomatoes and simmer for 20 minutes. Add chopped garlic and hot pepper, pour in vinegar, stir and cook for another 5 minutes. To preserve zucchini preparations for the winter, the boiling mixture must be placed in sterilized jars, rolled up, turned over and wrapped until it cools.

Ingredients:

• 2 kg young zucchini
• 1 kg eggplants
• 1 kg tomatoes
• 1 kg bell pepper
• 20-25 g fresh hot pepper
• 30 g garlic
• 50 ml 9% vinegar
• 60 ml vegetable oil
• 75 g sugar
• 40 g salt
• ground black pepper to taste

Cooking method:

To prepare a delicious zucchini preparation for the winter according to this recipe, you need to mince tomatoes, bell and hot peppers, and garlic. Add vegetable oil, vinegar, salt, sugar and black pepper to the vegetable mass and bring to a boil. Wash the zucchini and eggplant thoroughly, peel, cut into cubes, place in boiling sauce, simmer for 20-25 minutes. Place the boiling mixture into sterilized jars. Immediately roll up, turn over and wrap until cool.

Ingredients:

• 1 kg young zucchini
• 1 kg eggplants
• 500 g carrots
• 500 g bell pepper
• 500 g onions
• 500 g tomatoes
• 50 g garlic
• 20 g fresh hot pepper
• 15 ml 9% vinegar
• 200 ml vegetable oil
• 40-50 g salt
• bay leaf and ground black pepper to taste

Cooking method:

Chop the tomatoes, warm them up and rub them through a sieve. Wash the zucchini, eggplant and bell pepper thoroughly and cut into cubes. Grate the carrots. Finely chop the onion. Fry eggplants and zucchini separately in vegetable oil. Stew the onion with carrots and bell pepper. Combine all vegetables in a saucepan. Add tomato, finely chopped hot pepper, garlic, salt and spices, simmer for 15-20 minutes. Pour in vinegar and stir. Place the hot preparation of young zucchini for the winter in sterilized jars, roll it up, turn it over and wrap it until it cools.

Ingredients:

• 3 kg young zucchini
• 50 g garlic
• 50 g sugar
• 30 g salt
• 100 ml 9% vinegar
• 100 ml vegetable oil
• 5-7 g ground black pepper

Cooking method:

To prepare this, one of the most delicious preparations, zucchini needs to be peeled, cut into circles about 1 cm thick. Cut each circle into 2-4 parts, cut out the seeds. Add garlic, salt, sugar, ground black pepper, passed through a press, mix well, pour in vinegar and oil. Leave for 3-4 hours. Then put into jars along with the released juice. Sterilize jars with a volume of 0.5 liters for 10 minutes, 1 liter - 1 5-20 minutes. Roll up, turn over and wrap until cool.

Ingredients:

• 1.5-2 kg of young zucchini
• 100-120 ml vegetable oil
• 15 g garlic
• 10-12 g salt
• 40 ml 9% vinegar
• parsley and dill

Cooking method:

For such a simple preparation for the winter, zucchini should be cut into slices no more than 2 cm thick, fry in vegetable oil on both sides until golden brown. Chop the garlic and herbs. Pour 25 ml of calcined vegetable oil and 20 ml of vinegar into the bottom of dry 0.5 liter jars. Add herbs, salt and garlic. Then add the zucchini. Sterilize 0.5 liter jars for 20 minutes. Then roll up and turn upside down until cool.

Here you can see a selection of photos for recipes for zucchini preparations for the winter presented on this page:

Zucchini caviar with tomato sauce.

Ingredients:

• 1 kg zucchini
• 500 ml tomato sauce
• 60-70 ml vegetable oil
• salt to taste

Cooking method:

To prepare such squash caviar, vegetables must be thoroughly washed, cut into small cubes, and fried in vegetable oil until tender. Add tomato sauce, salt, stir, bring to a boil. Place hot caviar into 0.5 liter jars, cover with lids, and sterilize for 20 minutes. Then roll up and wrap until cool.

Zucchini caviar with mayonnaise.

Ingredients:

• 3 kg zucchini
• 500 g onions
• 250 g tomato paste
• 200 g high fat mayonnaise
• 30-50 g salt
• 50 g sugar
• 30 ml 9% vinegar
• 100 ml vegetable oil
• ground black and hot pepper to taste

Cooking method:

Peel the zucchini, cut into cubes, add a little oil and simmer covered over low heat for about 30 minutes. Drain off excess liquid. Finely chop the onion, fry in oil until soft, do not fry. For this one of the most delicious preparations for the winter, you need to combine zucchini, onions, tomato paste, mayonnaise and simmer over low heat, stirring, until the liquid evaporates (about 1.5 hours). Then grind the mass until smooth, add salt, sugar, vinegar, spices, simmer for another 10-15 minutes. Place hot caviar into prepared jars, roll up and wrap until cool.

Ingredients:

• 2.5 kg zucchini
• 400-500 g onions
• 50 g garlic
• 200 g tomato paste
• 50 ml vegetable oil
• 30-50 g salt
• 25 g sugar
• 20 ml 9% vinegar

Cooking method:

To prepare squash caviar for the winter, vegetables need to be peeled, grated, lightly squeezed and simmered under a lid until the liquid evaporates. Finely chop the onion and fry in oil until soft. Transfer to the zucchini and simmer everything together for 20-30 minutes. Add tomato paste, simmer, stirring, 20 minutes. Add sugar, salt, chopped garlic, simmer for 10 minutes. Mash the mixture until smooth, add vinegar, stir and remove from heat. Place hot caviar into jars, roll up and wrap until cool.

Ingredients:

• 1 kg zucchini
• 30-40 g garlic
• 100 ml vegetable oil
• 40 ml 9% vinegar
• 15-20 g salt
• spices to taste

Cooking method:

To prepare this recipe for the winter, the zucchini must be thoroughly washed, cut into small cubes, lightly squeezed and fried in vegetable oil until tender. Pass the fried zucchini through a meat grinder or chop using a blender. Add salt, pressed garlic, spices, pour in vinegar, stir and bring to a boil. Place boiling caviar into 0.5 liter jars and sterilize for 25 minutes. Then roll up and wrap until cool.

Cooking method:

Grate the zucchini and carrots on a fine or medium grater. Finely chop the onion. Squeeze the zucchini and simmer covered for 20-30 minutes. Fry the onion in oil until soft, add the carrots and fry, stirring, for 10 minutes. Combine with zucchini, add chopped garlic, dill, salt, sugar, spices, simmer all together for 10 minutes. Grind the mixture using a blender, put it on the fire again, bring to a boil, pour in vinegar, stir. To prepare hot squash caviar for the winter according to this recipe, you need to put it in jars, roll it up and wrap it until it cools.

Ingredients:

• 2 kg zucchini
• 500 g bell pepper
• 500 g carrots
• 500 g onions
• 30 g garlic
• 30 g salt
• 50 ml vegetable oil

Cooking method:

Chop all vegetables as desired. Pour oil into a deep thick-walled saucepan or cauldron, add onions and carrots, simmer under the lid for 15 minutes. Add peppers and zucchini, simmer for another 15 minutes. Then grind the mass using a blender, put it back on the fire, add salt, and simmer without a lid until the excess liquid evaporates. Add chopped garlic, simmer for 5-7 minutes. Place hot caviar into jars and sterilize: 0.5 liter jars - 7-10 minutes, 1 liter - 12 - 15 minutes. Then this simple zucchini preparation needs to be rolled up and wrapped until it cools.

Ingredients:

• 800 g zucchini
• 300 g pumpkin
• 500 g tomatoes
• 200 g carrots
• 200 g onions
• 15-20 g garlic
• vegetable oil for frying
• salt to taste

Cooking method:

To prepare squash caviar for the winter according to this recipe, you need to grate the pumpkin pulp, zucchini and carrots. Finely chop the onion. Peel the tomatoes and chop as desired. Heat oil in a saucepan, add onion, fry until golden brown. Add zucchini, pumpkin, carrots, fry, stirring, 2 minutes. Place the tomatoes, cover and simmer for 30-40 minutes. Add chopped garlic, salt, after 5 minutes remove from heat. Place hot caviar into sterilized jars, roll up and wrap until cool.

Ingredients:

• 1.5 kg zucchini
• 1 kg tomatoes
• 200 g carrots
• 200 g onions
• 40 g garlic
• 100 ml vegetable oil
• 15 ml 9% vinegar
• 40 g salt
• 40 g sugar
• ground black pepper to taste

Cooking method:

To make this homemade zucchini preparation for the winter, all vegetables, except garlic, need to be put through a meat grinder and placed in a saucepan. Add vegetable oil, salt, sugar, simmer until excess liquid evaporates (about 2 hours). Add chopped garlic, ground pepper and vinegar, stir, bring to a boil. Place hot caviar into sterilized jars, roll up and wrap until cool.

Ingredients:

• 1.5 kg green tomatoes
• 1 kg zucchini
• 150-200 g bell pepper
• 700 g carrots
• 350-400 g onions
• 70-80 ml vegetable oil
• 15 ml 9% vinegar
• 30 g salt
• ground hot and black pepper
• bay leaf to taste

Cooking method:

For this simple recipe for preparing for the winter, you need to peel the zucchini, cut out the stems and damaged areas of green tomatoes. Pass all vegetables through a meat grinder or grind in a blender. Add vegetable oil, salt, spices, simmer over low heat for 1.5-2 hours. Pour in vinegar, stir and remove from heat. Place hot caviar into sterilized jars, roll up and wrap until cool.

Ingredients:

• 1 kg zucchini
• 600-700 g eggplants
• 300 g tomatoes
• 200 g bell pepper
• 100 g carrots
• 100 g onions
• 15 ml 9% vinegar
• vegetable oil for frying
• salt and ground black pepper to taste

Cooking method:

To make winter zucchini according to this recipe, all vegetables need to be peeled and cut into small cubes. Salt the eggplants, leave for 15 minutes, then squeeze out the released juice. Fry the prepared eggplants in oil. Fry the zucchini separately. In another pan, fry the onion with carrots and bell pepper. Combine all the fried vegetables, add tomatoes, salt, ground pepper, simmer covered for 15 minutes. Pour in vinegar, stir and remove from heat. Place the hot caviar into sterilized jars, roll them up and wrap them until they cool.

Ingredients:

• 1 kg zucchini
• 500 g tomatoes
• 150-200 g bell pepper
• 350 g apples
• 150 g carrots
• 300 g onions
• 50 g garlic
• 70 ml 9% vinegar
• 70 ml vegetable oil
• 30 g sugar
• 20-25 g salt
• ground black pepper to taste

Cooking method:

Peel vegetables and apples. Grate the zucchini, leave for 5-10 minutes, then squeeze out excess liquid. Grind tomatoes, bell peppers, apples, carrots and onions through a meat grinder or chop using a blender. Add zucchini, vegetable oil, sugar, salt, ground pepper, bring to a boil and simmer for 20-30 minutes. Pour in vinegar, add garlic pressed through a press, mix thoroughly, simmer for 2-3 minutes. To prepare it at home for the winter, hot squash caviar should be placed in sterilized jars, rolled up and wrapped until it cools.

Below are photos for recipes for zucchini preparations: