Preservation of zucchini for the winter: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Most summer residents have a lot of zucchini and zucchini in autumn. You can save them for the winter in many ways, including freezing. Preservation of zucchini is also popular, and both sweet and sour marinade can be used for them. There are also original recipes.

Zucchini in pineapple juice

This recipe is interesting because when canning zucchini in pineapple juice, they acquire the taste and smell of this fruit. For this interesting compote you will need:

• 2 kg courgettes, grated or diced;
• 1/2 cup bottled lemon juice;
• 1.5 liters unsweetened pineapple juice;
• 3 cups of sugar.

How to make such a blank?

We present to your attention the following recipe for preserving zucchini for the winter in jars. Remove skin and seeds from zucchini. Coarsely grate the vegetables or cut into small cubes. Mix all the ingredients in the recipe thoroughly and cook for 20 minutes, stirring often.

Fill clean, heated jars with the hot zucchini mixture, leaving a space of 1.5 cm from the top. Adjust lids and process 15 minutes in a boiling water bath. Remove jars from boiling water and let them cool completely. Check for leaks and store in a cool, dry place.

Zucchini in sweet marinade

This is another simple recipe for canning zucchini for the winter in jars. You can use this blank as a salad or filling for sandwiches, hot dogs and even pizza. You will need the following ingredients:

• 10 cups chopped unpeeled zucchini;
• 4 cups chopped onion;
• 5 teaspoons of s alt;
• 1 red bell pepper;
• 1 green bell pepper;
• 6 cups of granulated sugar;
• 2 1/2 cup apple cider vinegar;
• 1 tablespoon cornstarch;
• 1 tablespoon dry mustard;
• 1 tablespoon ground turmeric;
• 2 teaspoons celery seeds;
• 1 teaspoon mustard seed;
• 1/2 teaspoon ground black pepper.

Cooking zucchini salad

Mix chopped zucchini and chopped onion in a large non-metal bowl and sprinkle with s alt. Cover and refrigerate overnight.

Prepare a large pot the next day. Boil jars and lids until ready to use.

Drain the zucchini in a colander and rinse well with cool water. Squeeze out excess water and set aside. If you wish, you can preserve fried zucchini for the winter. Recipe with photo in thisarticle, 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 ingredients, then add zucchini. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.

The next step in this recipe for preserving zucchini for the winter with a photo is the correct packaging in containers. Immediately pack the salad into hot jars, leaving some room at the top. Remove air bubbles and wipe the tops of the jars, install the lids. Process jars in a pot of boiling water for 10 minutes. Remove blanks and refrigerate. Check the lids for leaks after 24 hours.

Natural zucchini in jars

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. Simply chop them up, toss them in a pot and cover with water, then boil them and seal them in jars.

For this recipe to be delicious, make sure you cut the zucchini into even-sized cubes and get most of the seeds out of them. For this simple recipe you will need:

• 2-3 large zucchini;
• water;
• table s alt.

How to keep zucchini natural?

Cook 5liters of water. Wash and cut the zucchini into equal cubes. Throw them in a pot and fill with water. Bring to a boil and continue to cook for about 3 minutes. Arrange the vegetables in jars, pouring water on top. Leave about 2.5 cm of free space at the top. Add 1/2 teaspoon of s alt to each half liter jar. Use a wooden spoon to release air bubbles and add more boiling water if needed. You can make this recipe for canning zucchini for the winter in jars of citric acid if you want to give the vegetables a sour taste. The rest of the cooking procedure will remain the same.

Put on and secure the lids, then place the jars in a large water tank. Sterilize them for 30 minutes. Let cool completely, then check for leaks.

Zucchini Jam

That sounds pretty weird, doesn't it? But in fact, this is a good way to preserve zucchini. This jam is a mixture of chopped vegetables with the addition of pineapples. The taste of zucchini is completely merged with fruity notes, and as a result you get a delicate and fragrant dessert. You can also add any fruits and berries to it 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 of sugar
• 1 can of canned pineapple in syrup;
• 2 spoonstablespoons of lemon juice;
• 1 packet of gelatin.

How to prepare this dessert for the winter?

Clean the zucchini and remove the seeds and pieces of the skin, cut the vegetables as small as possible. Put in a large saucepan, fill with water. Boil over low heat, stirring constantly. Continue to cook over low heat for 10 minutes. Add lemon juice, sugar and pineapple. Raise the heat slightly and simmer, stirring constantly, for 10 minutes.

Remove the pot from heat. After adding a pack of gelatin to the mixture, stir it for 1 minute. Then pour into sterilized jars and place in a boiling water bath for 5-10 minutes.

Marinated zucchini with turmeric

These very light, sweet and spicy zucchini have a bright yellow color from turmeric. A simple marinade is used to prepare this blank.

For this canning of zucchini you will need::

• 500 grams very firm medium squash;
• 1/2 cup thinly sliced onion;
• 3 tablespoons table s alt;
• ice water;
• 1/2 cup unfiltered apple cider vinegar;
• 1/3 cup sugar;
• 2 teaspoons brown or yellow mustard seeds, crushed;
• 1/2 tablespoon dry mustard powder;
• 1 teaspoon ground turmeric.

Cooking marinated "golden" zucchini

In a large bowl, combine the chopped zucchini and onion with two tablespoons of s alt. Fill with ice waterand let stand until the vegetables soften. Drain and mash the zucchini and onion.

In a medium saucepan, combine remaining tablespoon of s alt 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.

Pour the zucchini and onion into a one-quart glass jar and pour enough brine on top to cover. Seal the lid and leave overnight before serving. This is the conservation of zucchini for the winter without sterilization. The recipe with a photo shows what the finished product should look like. Remember that you can store such a blank only 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 s alt is brought to a boil and then poured directly into the jars over the zucchini. Other methods that involve boiling the zucchini at the same time or soaking them in a s alt water solution are also popular, but in this case, all this is not required. This is also the preservation of zucchini for the winter without sterilization. Delicious veggies cook very quickly. So, you will need these components:

• 750 grams of zucchini (3 to 4 medium-sized pieces);
• 6 fresh dill sprigs;
• 3 garlic cloves, peeled and halved (2halves per jar);
• 1/2 teaspoon black pepper;
• 1/2 teaspoon mustard seeds;
• 3/4 teaspoon dill seeds.

For marinade:

• 2 glasses of water;
• 1 cup distilled white vinegar (not stronger than 6%);
• 1/4 cup sugar;
• 2 tablespoons coarse sea s alt.

Performing a simple recipe

Wash the zucchini, peel off the skin and remove the seeds. Cut into slices or strips if desired. Divide the seasonings among three clean half-liter jars. Divide the zucchini pieces and dill sprigs equally evenly.

Mix all marinade ingredients in a medium saucepan and place over moderate heat. Bring to a boil, then remove the pot from the heat and carefully pour the hot marinade into the jars over the zucchini and fresh dill. Leave about 1.5 cm of free space on top of the container. Attach the lids tightly and shake the jars. Let cool slightly on the kitchen counter for 30 minutes before placing the jars in the refrigerator. Refrigerate for 24 hours before eating. This snack keeps well in the refrigerator.

Canned soup

Many people have probably come across canned soups in jars for sale. Why not try making one at home? The easiest recipe is to use chicken meat and vegetables. So, you will need:

• 1 cup diced potatoes (peeled, raw);
• 1 cup zucchini pulp (pittedand peel, chopped);
• 1 cup diced carrots;
• 2/3 cup corn;
• 2/3 cup green beans;
• 1/3 cup peas;
• 1/2 cup boiled chicken (save broth);
• 1 tablespoon onion, chopped;
• 2 tablespoons chopped fresh herbs.

Boil the chicken with spices (garlic, bay leaf) for 20-30 minutes so that the meat falls off the bones. Then put the pieces of one meat in the pan and cook for about 2 hours. Then strain the broth.

While the meat is cooking, clean and cut 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.