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Save your harvest — preserving zucchini
Preserving zucchini for the winter in jars is one way to keep the crop and add new flavors and tastes from the pantry. The end of August is on the calendar, which means the zucchini season is in full swing. These vegetables have long won famous love.
The main advantage of zucchini is its pleasant, unobtrusive taste that goes well with meat, mushrooms, herbs, and other vegetables. Dishes with the addition of zucchini are organic and very delicious. They often become part of the dietary menu. I recommend trying several methods of canning squash.
Cooking, preserving zucchini is within the power of every homemaker. It is quick and inexpensive. And the result will certainly delight everyone who has had a chance to try this dish.
Don’t let extra zucchini go to waste! Try one or more of these ways to keep zucchini at home.
One of the exciting things about these zucchini is that they absorb very well the aroma of the herbs and spices with which they are cooked.
Fast cooking technology for pickled zucchini wedges
If there are only a few hours left before your friends arrive, and you want to surprise guests with an original appetizer, make instant pickled zucchini. This dish will be ready to serve in two hours. Preserving zucchini cooked in this way goes well with potato dishes and fried meat. And the fact that the vegetables in this recipe are raw and immediately eaten ensures the maximum preservation of vitamins and nutrients.
Ingredients:
- Young zucchini — 550 g
- Fresh chopped dill — 2 tbsp
- Garlic — 3-5 cloves
- Salt — 10 g
Marinade:
- Vinegar (apple cider works well) — 10-15 ml
- Vegetable oil — 20-25 ml
- Flower honey — 1 tsp
- Ground black pepper — to taste
- Salt — 6-7 g
Pickling process:
- Cut the courgettes into skinny zucchini wedges or strips (2-3 mm thick).
- Prepare the marinade — combine vinegar, oil, honey, and pepper, leave for 10-15 minutes.
- Put the zucchini in a bowl, salt. Then fill with marinade and add dill.
- Leave in the refrigerator for about two hours, after which the snack is ready.
Preserving zucchini option
Can you store vegetables according to this recipe for a very long time if the rules for sterilizing cans have been followed?
It is best to keep such canned food in a cool place for quite a long time so that they have time to absorb the aroma of spices and marinade sufficiently.
Ingredients:
- Young zucchini — 1.5 kg
- Water — 1 l
- Vinegar 9% — 70 ml
- Spices — cloves, bay leaves, pepper (add to taste)
- Fresh herbs (dill, cilantro, parsley, basil) — 2 bunches
- Bay leaf — 6-7 pcs
- Sugar — 4 tbsp
Canning process:
- Prepare the marinade first. Boil water with spices, keep on fire for about five minutes. Turn off the heat, and carefully add the vinegar and oil. Mix well and let it brew.
- Peel the zucchini and garlic, cut into thin slices. Wash the greens and let the excess liquid drain.
- Pour the marinade over the prepared vegetables and herbs and leave it in a cool place for about 12 hours.
- Take pre-sterilized jars, put the marinated vegetables in them and close the lid.
Crispy marinated preserving zucchini with chili ketchup
For lovers of spicy pickles, this recipe is perfect. Can add it to a hamburger instead of pickles as a side dish for barbecue or potatoes.
Ingredients:
- Zucchini 2-2.5 kg
Marinade:
- Water 1,250 l
- Chili ketchup 400 g
- Vinegar 9% 150 ml
- Sugar 200 g
- Salt 50 g (2 tbsp)
Canning process 4 cans:
- Dill, 4 tiny umbrellas (1 umbrella in one jar)
- 8 cloves garlic (2 cloves in one jar)
- Peeled horseradish root 15 g (3 pieces in one jar)
- Cherry leaves 15 pcs. (3 leaves in one jar)
- Black peppercorns, 15-20 pcs. (3-5 peas in one can)
Canning process:
- Combine water, sugar, salt, and chili ketchup in a saucepan, let it boil, add vinegar, and turn off the heat.
- Slice young zucchini 1.5 cm thick.
- Put sprigs of dill, garlic, black peppercorns, cherry leaves, and zucchini in jars.
- Pour in the marinade and sterilize for 10 minutes from the moment the water boils in a saucepan.
- Close with sterilized lids, turn over the jars and cover with a towel.
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Three recipes for preserving zucchini
Equipment
Ingredients
Quick preparation of marinated zucchini wedges
- 550 g Young zucchini
- 2 tbsp Fresh chopped dill
- 3-5 cloves Garlic
- 10 g Salt
- 1-15 ml Vinegar Apple cider works well
- 20-25 ml Vegetable oil
- 1 tsp Flower honey
- To taste Ground black pepper
- 6-7 g Salt
Preserving zucchini
- 1,5 kg Young zucchini
- 1 l Water
- 70 ml Vinegar 9%
- Add to taste Spices — cloves, bay leaves, pepper
- 2 Fresh herbs Fresh herbs Dill, cilantro, parsley, basil
- 6-7 pcs Bay leaf
- 4 tbsp Sugar
Crispy marinated preserving zucchini with chili ketchup
- 2-2,5 kg Zucchini
- 1,250 l Water
- 400 g Chili ketchup
- 150 ml Vinegar 9%
- 200 g Sugar
- 2 tbsp Salt
- 4 Umbrellas Dill
- 8 cloves Garlic
- 15 g Peeled horseradish root
- 15 pcs Cherry leaves
- 15-20 pcs Black peppercorns
Instructions
Quick preparation of marinated zucchini wedges
- 1. Cut the courgettes into skinny zucchini wedges or strips (2-3 mm thick).2. Prepare the marinade — combine vinegar, oil, honey, and pepper, leave for 10-15 minutes.3. Put the zucchini in a bowl, salt. Then fill with marinade and add dill.4. Leave in the refrigerator for about two hours, after which the snack is ready.
Preserving zucchini
- 1. Prepare the marinade first. Boil water with spices, keep on fire for about five minutes. Turn off the heat, and carefully add the vinegar and oil. Mix well and let it brew.2. Peel the zucchini and garlic, cut into thin slices. Wash the greens and let the excess liquid drain.3. Pour the marinade over the prepared vegetables and herbs and leave it in a cool place for about 12 hours.4. Take pre-sterilized jars, put the marinated vegetables in them and close the lid.
Crispy marinated preserving zucchini with chili ketchup
Canning process 4 cans
- 1. Dill, 4 tiny umbrellas (1 umbrella in one jar)2. 8 cloves garlic (2 cloves in one jar)3. Peeled horseradish root 15 g (3 pieces in one jar)4. Cherry leaves 15 pcs. (3 leaves in one jar)5. Black peppercorns, 15-20 pcs. (3-5 peas in one can)
- 1. Combine water, sugar, salt, and chili ketchup in a saucepan, let it boil, add vinegar, and turn off the heat.2. Slice young zucchini 1.5 cm thick.3. Put sprigs of dill, garlic, black peppercorns, cherry leaves, and zucchini in jars.4. Pour in the marinade and sterilize for 10 minutes from the moment the water boils in a saucepan.5. Close with sterilized lids, turn over the jars and cover with a towel.
Notes
- You can use pickling salt.
- Choose spices for pickling according to your taste.
- You can replace the cherry leaves with any that are available to you or skip this step.
Nutrition
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