Zucchini, canned without sterilization. Recipes for every taste.

Many housewives make zucchini canned without sterilization as preparations for the winter. Each recipe has its own and depends solely on the special taste preferences of family members.

Rich choice

In a large family, the mistress is usually not easy. This is especially felt during the period when autumn comes and everyone around is busy with preparations for winter. Instead of boring cucumbers and tomatoes, recently many people choose zucchini. After all, this vegetable as a culinary dish is simply unique. It harmonizes perfectly with almost any product. And it’s easy to harvest it. You can even make zucchini, canned without sterilization. The recipe is much simpler, and in addition there is a lot of free time. And this is important when it comes to a large crop. You have to save every minute so as not to stand for days at the stove. In this case, zucchini canned without sterilization is an excellent option. The recipe for such a dish is also good because the products retain more nutrients. And this is one of the main advantages. In just an hour, you can cook zucchini, canned without sterilization. The recipe provides for the following products: one and a half kilograms of young zucchini 3 cloves of garlic, 4 sprigs of parsley, 90 grams of vinegar, bay leaf, 90 grams of salt, peas and 75 grams of sugar.

Everything needs to be done quickly:

1. Washed zucchini cut across the circles one centimeter thick. Then put them in a pan, pour cold water and leave for 3 hours.
2. At this time, it is necessary to prepare the jars and put all the spices on them.
3. Then fill the dishes with zucchini, pour them to the top with boiling water and cover with lids.
4. After 25 minutes, pour the water into another pan, add salt, sugar and boil. A little later pour vinegar.
5. Re-fill the squash with the resulting brine and roll up the cans.

Ready canned goods can be wrapped in a blanket, and after complete cooling, carry them to the basement.

Right to choose

Harvesting zucchini for the winter can be done in different ways. They can be frozen in the form of small sticks, salted or pickled. Those who are not afraid of work can make caviar or make jam. And if none of the options is suitable, then you can just save the vegetable in its natural form. So the product is stored until spring. One of the most popular methods of harvesting is still considered salad. There is a wonderful recipe for true lovers. You will need: for 3 kilograms of zucchini - a liter of tomato juice, 1 hot and 3 sweet peppers, a glass of sugar, 60 grams of salt and the same amount of vinegar, 100 grams (a few heads) of garlic and a glass of vegetable oil.

Cooking process:

1. Grind the pepper into strips and put in a large saucepan.
2. Pour it with juice, and then add sugar, salt, oil and put everything on fire.
3. Zucchini cut into thin rings and lower into a hot mass after boiling.
4. After 20 minutes, add vinegar with chopped garlic.

It remains only to spread the mixture into banks and tightly cork. It is very convenient to make such zucchini for the winter. After all, they, in fact, are a ready-made independent dish.

Special composition

In order for the product to have a certain taste, it is necessary to properly prepare the marinade for zucchini. Of course, spices play an important role in this matter. Mainly for the preservation of zucchini , garlic, capsicum, bay leaf, dill and horseradish roots are used. And for the marinade, the following composition will be optimal: per liter of water - 25 grams of sugar and 60 grams of salt. In addition, for each liter jar you need 15 grams of table vinegar.

All these components not only determine the taste of the vegetable, but also act as natural preservatives, ensuring it is completely preserved for a fairly long time. It doesn’t even matter how the zucchini itself looks in the bank. It can be cut into cubes or slices. Form is absolutely irrelevant. Of course, do not grind the product as much as possible using a grater. In this case, it will turn out not a canned zucchini, but an aromatic mash, which will not be completely pleasant to eat.

Canning rules

In order for the zucchini to turn out tasty and not spoil before the winter, you must clearly know how to preserve these or those vegetables. If the product is prepared without sterilization, then ready brine is usually used. It is made immediately before pouring. In this case, a certain sequence of actions must be followed:

1. Prepare the vegetables. To do this, they must be thoroughly washed, dried, and then cut into pieces of the desired size and shape.

2. Choose herbs and spices required by the recipe.

3. Sterilize packaging and lids.

4. Fill products in banks.

5. Prepare the brine.

6. Pour boiling marinade products.

7. Roll up the cans, and then wrap them tightly and leave to cool completely.

Sometimes, as an option, a double fill method is used. To do this, first vegetables are poured with ordinary boiling water. Then after a while it needs to be drained and the brine obtained has already been prepared. This allows the product to be better saturated with spices. Vegetables become more fragrant, and the brine is obtained as concentrated as possible.