Most summer residents have a lot of zucchini and zucchini in the fall. You can save them for the winter in various ways, including freezing. Canning of zucchini is also popular, and both sweet and sour marinade can be used for them. Original recipes exist.
Zucchini in pineapple juice
This recipe is interesting in that when canning zucchini in pineapple juice, they acquire the taste and smell of this fruit. For this interesting compote you will need:
- 2 kg of zucchini, grated or diced;
- 1/2 cup bottle of lemon juice;
- 1.5 liters of unsweetened pineapple juice;
- 3 cups of sugar.
How to make such a blank?
We present to your attention the following recipe for canning zucchini for the winter in banks. Remove the peel and seeds from the zucchini. Gross the vegetables or cut into small cubes. Mix all the ingredients listed in the recipe thoroughly and cook for 20 minutes, stirring frequently.
Fill the clean, heated cans with the hot mixture of zucchini, leaving a space of 1.5 cm from the top. Adjust the lids and treat for 15 minutes in a boiling water bath. Remove the jars from the boiling water and let them cool completely. Check for leaks and store in a cool, dry place.
Zucchini in a sweet marinade
This is another simple recipe for canning zucchini for the winter in banks. You can use this preparation as a salad or a filling for sandwiches, hot dogs and even pizza. You will need the following ingredients:
- 10 glasses of chopped unpeeled zucchini;
- 4 cups chopped onion;
- 5 tablespoons of tea salt;
- 1 red bell pepper;
- 1 green bell pepper;
- 6 cups granulated sugar;
- 2 1/2 cups apple cider vinegar;
- 1 tablespoon corn starch;
- 1 tablespoon dry mustard;
- 1 tablespoon ground turmeric;
- 2 teaspoons celery seed;
- 1 teaspoon mustard seeds;
- 1/2 teaspoon ground black pepper.
Cooking zucchini salad
Combine chopped zucchini and chopped onions in a large non-metal bowl and sprinkle with salt. Cover and refrigerate overnight.
Prepare a large pot the next day. Boil cans and lids until ready to use.
Drain the zucchini into a colander and rinse well with cool water. Squeeze out excess water and set aside. If desired, you can preserve the fried zucchini for the winter. The recipe with the photo in this article allows both types of vegetable processing.
In a large saucepan over medium heat, add red and green peppers, sugar, vinegar, corn starch, dry mustard, turmeric, celery seeds, mustard seed and pepper. Stir to combine the ingredients, then add the zucchini. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
The next item in this recipe for canning zucchini for the winter with a photo is the correct packaging in containers. Pack the salad immediately in hot cans, leaving some free space at the top. Remove air bubbles and wipe the top of the cans, install the lids. Process the jars in a pot of boiling water for 10 minutes. Remove the workpieces and refrigerate. Check the caps for leaks after 24 hours.
Natural zucchini in banks
There are several ways to preserve zucchini - sweet syrup, salads, pickles and even jam, but they all greatly change the taste of the vegetable. In most recipes, in addition, they are supposed to be mixed with other products. But you can save natural zucchini for the winter. Just chop them, toss them in a saucepan and fill with water, then boil and seal in jars.
To make this workpiece tasty, make sure that you chop the zucchini into cubes of the same size and remove most of the seeds from them. For such a simple recipe, you will need:
- 2-3 large zucchini;
- water;
- salt.
How to keep zucchini in kind?
Prepare 5 liters of water. Wash and cut into equal cubes of zucchini. Throw them in a saucepan and fill with water. Bring to a boil and continue cooking for about 3 minutes. Put vegetables in jars, pouring water on top. Leave about 2.5 cm of free space at the top. Add 1/2 teaspoon of salt to each half-liter jar. Use a wooden spoon to release air bubbles, and add more boiling water if necessary. You can follow this recipe for canning zucchini for the winter in jars of citric acid if you want to give the vegetables a sour taste. Otherwise, the cooking order will remain the same.
Put on and fasten the lids, and then put the cans in a large water tank. Sterilize them for 30 minutes. Allow to cool completely, then check for leaks.
Zucchini Jam
That sounds pretty weird, right? But this is actually a good way to preserve zucchini. This jam is a mixture of chopped vegetables with pineapple. The taste of zucchini is completely merged with fruity notes, and as a result you get a delicate and fragrant dessert. You can also supplement it with any fruits and berries and get an interesting color and smell. A good solution is to add blackberries, raspberries or peaches.
You will need the following ingredients:
- 6 cups zucchini pulp, peeled and chopped;
- 6 cups sugar
- 1 can of canned pineapple in syrup;
- 2 tablespoons of lemon juice;
- 1 packet of gelatin.
How to cook this dessert for the winter?
Peel the zucchini and remove the seeds and pieces of the skin, cut the vegetables as finely as possible. Fold in a large pan, fill with water. Boil over low heat, stirring constantly. Continue to simmer for 10 minutes. Add lemon juice, sugar and pineapple. Increase the heat slightly and cook further, stirring constantly, for 10 minutes.
Remove pan from heat. After adding a pack of gelatin to the mixture, stir it for 1 minute. Then fill in sterilized jars and place in a boiling water bath for 5-10 minutes.
Turmeric marinated zucchini
These very light, at the same time sweet and spicy zucchini have a bright yellow color from turmeric. To prepare this blank, a simple marinade is used.
For such canning of zucchini you will need:
- 500 grams of very hard medium squash;
- 1/2 cup thinly chopped onion;
- 3 tablespoons table salt;
- ice water;
- 1/2 cup unfiltered apple cider vinegar;
- 1/3 cup sugar;
- 2 teaspoons of brown or yellow mustard seeds, crushed;
- 1/2 tablespoon dry mustard powder;
- 1 teaspoon ground turmeric.
Cooking marinated “golden” zucchini
In a large bowl, mix chopped zucchini and onions with two tablespoons of salt. Pour in ice water and let stand until the vegetables soften. Drain and wipe the zucchini and onions.
In a medium saucepan, combine the remaining tablespoon of salt with vinegar, sugar, mustard seeds, mustard powder, turmeric, and 1/2 cup water. Bring to a boil, stirring to dissolve the sugar. Then let the mixture cool completely.
Transfer zucchini and onions to a liter glass jar and pour enough brine on top to cover. Seal the lid and leave overnight before serving. This is the preservation of zucchini for the winter without sterilization. The recipe with the photo shows how the finished product should look. Remember that you can only store such a blank in the refrigerator.
Zucchini with garlic and dill
In this recipe, zucchini is cooked with black pepper, mustard seed and dill, as well as garlic. A simple marinade, consisting of water, distilled white vinegar, sugar and coarse sea salt, is brought to a boil and then poured directly into jars over the zucchini. Other methods are also popular that prescribe boiling zucchini at the same time or soaking them in a solution of salt water, but in this case all this is not required. It is also the preservation of zucchini for the winter without sterilization. Very tasty vegetables are cooked quickly. So, you will need the following components:
- 750 grams of squash (from 3 to 4 pieces of medium size);
- 6 fresh sprigs of dill;
- 3 garlic cloves, peeled and halved (2 halves per jar);
- 1/2 teaspoon tea black pepper;
- 1/2 teaspoon mustard tea seeds;
- 3/4 teaspoon of dill tea seeds.
For marinade:
- 2 glasses of water;
- 1 cup distilled white vinegar (not stronger than 6%);
- 1/4 cup sugar;
- 2 tablespoons of coarse sea salt.
We follow a simple recipe
Wash the zucchini, peel the peel from them and remove the seeds. If desired, cut into slices or strips. Divide the seasonings between three clean half-liter jars. Also lay out slices of zucchini and dill branches equally.
Combine all the marinade ingredients in a medium saucepan and place on moderate heat. Bring to a boil, and then remove the pan from the heat and carefully pour the hot marinade into jars for zucchini and fresh dill. Leave about 1.5 cm of free space on top of the container. Firmly attach the lids and shake the jars. Allow to cool slightly on the kitchen table for 30 minutes before putting the cans in the refrigerator. Refrigerate for 24 hours before eating. This appetizer is well kept in the refrigerator.
Canned soup
Many probably saw canned soups in jars for sale. Why not try making one at home? The easiest recipe is to use chicken and vegetables. So you will need:
- 1 cup cubes of potatoes (peeled, raw);
- 1 cup zucchini pulp (pitted and peeled, chopped);
- 1 cup diced carrots;
- 2/3 cup of corn;
- 2/3 cup green beans;
- 1/3 cup peas;
- 1/2 cup boiled chicken (keep broth);
- 1 tablespoon chopped onion;
- 2 tablespoons chopped fresh herbs.
Boil chicken with spices (garlic, bay leaf) for 20-30 minutes, so that the meat falls off the bones. Then put pieces of one meat in a pan and cook for about 2 hours. After this, strain the broth.
While the meat is being cooked, peel and chop the vegetables. Put all the ingredients in layers in a jar so that they look contrasting. Pour in the broth, then sterilize in the oven.