How to deliciously pickle zucchini for the winter

The fruits of the squash harvest are excellent not only for fresh consumption, but also for preservation for the winter, for example, in a salty form. Thanks to salting, you can easily get an appetizing and vitamin-rich snack, which in no way inferior to cucumbers prepared by this method. Recipes and features of the preparation of salted zucchini are considered in the article.

How to choose and prepare zucchini

Zucchini is one of the most popular vegetables that are available almost the entire summer season. Due to their low calorie content, they are also frequent components of diet foods of those people who suffer from the presence of excess weight and cellulite. In addition, their use has a beneficial effect on the functioning of the body as a whole, and in particular on the activity of the kidneys, liver, and nervous system. These vegetables are recommended for high blood pressure and diabetes.

Nevertheless, the summer months are not the only time when you can enjoy these wonderful garden fruits. Today, pickles, preservation, freezing, caviar and even jam from summer squash harvest are becoming more and more popular. Thus, this vegetable acts as a biologically active vitamin supplement.

A practical way to preserve zucchini in the winter is to put them in pickles in jars, which makes it possible to store them in this form even at room temperature.

Whole vegetables are to be salted, which do not exceed a length of 7–8 cm, while the rest (up to 20 cm in length, up to 400–500 g in weight) are best cut into circles, while observing each thickness of about 1–2 cm. Find out also how to correctly store zucchini in the cellar. The main criteria in the selection of fruits suitable for salting are their wholeness and density, as well as incomplete ripeness (the absence of formed and already hardened grains): the young age of the vegetable will ensure its elasticity and a pleasant crunch at the end of salting. There should be no dents, scratches or other damage on the skin of the fruit, as well as external signs of freshness (spots, etc.). Whole vegetables are preferably punctured in several places with a toothpick or fork.

In order to improve the taste characteristics of the appetizer, a variety of spices, herbs and leaves are used. All ingredients must be thoroughly washed, and crushed according to specific recipes. The peduncle of zucchini before pickling must be removed.

How to deliciously pickle zucchini for the winter in banks

The salting of this type of pumpkin itself does not require too much labor and time. For salting zucchini, different dishes are used, depending on the recipe: from ordinary plastic bags and glass jars to wooden barrels. The main nuance in preparing the container for subsequent salting is pre-treatment with boiling water or sterilization (of course, this does not apply to bags). Next, we will consider the most popular recipes for making homemade salted zucchini.

Recipe number 1

Simple and fast way in the package

This method of salting provides a very quick preparation of salty fruits, thanks to which it is possible to try the results of your culinary work in 3-4 hours.

Did you know? Mexico is the historical homeland of zucchini, where for many years these vegetables were used only for the purpose of obtaining grains. Even having moved to Europe in the 16th century, they were still not consumed for a long time, but were grown in botanical gardens exclusively as ornamental plants with large bright flowers.

Ingredient Steps 4 Video Recipe

• zucchini

  2 pcs.

• dill

  1 bunch

• garlic

  5 cloves

• salt

  1 tbsp. l

1. 
   Wash the vegetables, cut them into circles.

2. 
   Grind greens.

3. 
   In a separate bowl, mix the zucchini and dill.

4. 
   Cut the garlic into medium-sized slices.

5. 
   Add salt and garlic to the above ingredients, mix and transfer it all into a bag.

6. 
   Carefully let the air out of the container, tighten the bag tightly, place in a suitable pan, plate or bowl and put in the refrigerator for 3-4 hours to insist.

   Video: Salting zucchini in the package

   Video recipe

   Recipe number 2

   Without sterilization "Crispy"

   Very unusual in taste, and most importantly, pleasantly crunchy, zucchini is obtained if you salt them in liter jars according to a recipe that does not require sterilization.

   Did you know? In the world there are very interesting varieties of zucchini, having the shape of a fruit and skin color, very different from the usual for us. For example, these are round “Tatume”, golden “Croknek”, and also spotted in color and with a ribbed surface “Kostata Romanesco”.

   1 on 1 L Steps 9 Ingredients Video Recipe

   • zucchini

     3 small or 1.5 large

   • vinegar essence 70%

     1 tsp

   • granulated sugar 6 2 tbsp. l
   • salt

     1 tbsp. l

   • black peppercorns

     5 pieces.

   • allspice peas

     5 pieces.

   • clove

     3 pcs.

   • garlic

     2 cloves

   • dill

     1 bunch

   1. 
      Cut the fruits into circles 1.5 cm wide, and cut the bunch of dill into 3 parts.

   2. 
      Rinse liter cans, put dill greens into each of the containers; if not the latter, you can replace it with umbrellas or even branches of a plant.

   3. 
      Cut the cloves of garlic into plates, place in the vessels.

   4. 
      Spices in the form of peppercorns (black and allspice), as well as cloves, must also be added to the contents of the cans.

   5. 
      Next, lay the chopped zucchini, on top of which you can still add dill greens.

   6. 

      All ingredients placed in jars must be poured with boiling water and covered with a lid for further heating of vegetables.

   7. 
      In the meantime, you can cook marinade, for which in hot water (based on 1 liter of water) add salt and sugar in the amount indicated in the list of ingredients. Put a pot of contents on the fire and bring the liquid to a boil.

   8. 
      It is necessary to drain water from already warmed fruits through special covers with holes. Add one teaspoon of vinegar to each jar and pour the vegetables with brine.

   9. 
      Close the containers with screw caps, check the tightness of each of them, carefully flip them in the direction “away from you”, cover them down, cover with something warm (down jacket, blanket, towel) and leave to cool completely.

   10. 
       If you do not have a pantry or a cellar, you can store such a blank all winter at room temperature, but in a dark place.

       Video: Zucchini-free squash without sterilization

       Video recipe

   Recipe number 3

   Cold way under the nylon cover

   In addition to the above, there is an excellent recipe for cooking zucchini with the cold method of salted salting of vegetables under a nylon cover, which can be tasted in a few hours.

   Important! If in this recipe we take crystallized products in equal amounts to prepare the salt mixture, then the vegetables will turn out to be light-salted. For more salted vegetables, the proportion of salt and sugar will be 2: 1 (0.75: 0.25 cup).

   Steps 8 Ingredients

   • zucchini

     1 kg

   • salt

     0.5 or 0.75 cup

   • sugar

     0.5 or 0.25 cup

   • spices

     dry cilantro, basil and fennel - it tastes

   • dill greens

     several branches

   • garlic

     a few cloves

   • Bay leaf

     2-3 pieces

   • hot red pepper

     a pinch

   1. Rinse and dry the zucchini, cut them into thick circles (about 3 cm).
   2. In one bowl, mix the spices with salt and sugar, in another pour a little running water to dip vegetables.
   3. Dipping a zucchini in water, roll it in spices, and then place it on the bottom of a previously prepared dry jar.
   4. You need to place the vegetables in such a way that between their layers it was possible to put greens, chopped garlic and chili peppers, but the container is filled to the top.
   5. Next, you need to tightly close the jar with a capron lid and remove it for insisting in the refrigerator. The more they are saturated with additives, the better, but it is possible to serve a meal to the table on the same day after a while.

   

   Recipe number 4

   In Polish

   Did you know? For some countries and peoples, flowers from a vegetable marrow squash are considered edible: in Greece, for example, some of the most popular dishes are vegetable marrow flowers baked in tomato sauce, pre-stuffed with rice, or deep-fried inflorescences.

   Steps 8 Ingredients

   • zucchini

     1 kg

   • salt

     2 tbsp. l

   • granulated sugar

     1 tsp

   • garlic

     3-4 cloves

   • coriander seed seasoning

     15 g

   • black pepper

     1 pinch

   • allspice

     1 pinch

   • Bay leaf

     2-3 pcs.

   1. Wash young zucchini, peel them, cut into thick (3 cm) circles.
   2. Put sliced ​​fruits in an enameled bowl or saucepan in layers, and between them - garlic passed through a garlic gum.
   3. In the meantime, you can prepare a marinade, for which, along with salt and sugar, add seasonings, bring the mixture to a boil, and then hold it on a minimum heat for about 15 minutes.
   4. Pour vegetables must already have cooled marinade, so you can do these actions after some time.
   5. Having covered the blank with a plate with oppression, transfer the container to some warm place for insisting for 3-4 days.
   6. After complete fermentation of vegetables by salting, it is advisable to move the workpiece into a glass jar and cover with a nylon cover. Keep this dish in the refrigerator.
   

   Recipe number 5

   With garlic in Ukrainian

   Ukrainian squash is a very tasty spicy garlic snack for the winter.

   Important! Loose and old zucchini are categorically not suitable for these recipes.

   3 to 400 ml Steps 7 Ingredients

   • young zucchini

     1, 5 kg

   • vegetable oil for frying and marinade

     6 tablespoons

   • garlic

     4-5 cloves

   • parsley

     1 bunch

   • dill

     1 bunch

   • salt

     1.5 tsp

   • xus 9%

     3-4 tbsp. l

   1. 
      Freshly zucchini thoroughly rinse in cold water, remove the stalks and cut circles of vegetables of approximate thickness 2–2.5 cm from vegetables. To achieve the most delicious result, the diameter of the fruits should not exceed 5–6 cm.

   2. 
      Next, the prepared slices must be fried in very hot vegetable oil on both sides until they are covered with a golden crust (a couple of minutes on each side).

   3. 
      Chopped peeled garlic in a mortar or mince.

   4. 
      Rinse greens with cold running water, dry and finely chop.

   5. 
      Next, vegetables are gently laid in layers on the bottom of clean and dry pre-prepared cans, however, on top of vegetable oil, acetic liquid, salt, herbs and garlic. A gap of at least 2 cm should remain between the zucchini and the lid.

   6. 
      Boil the lacquered lids, cover them with cans without twisting, and meanwhile heat the water in a deep and wide saucepan to 60 ° C.

   7. 
      Place cans on a wooden grate in the above container so that the water does not reach the lids by 1.5–2 centimeters, heat the water for sterilization to 100 ° C. Depending on the volume of dishes in which the squash is located, the sterilization process lasts 20–25 minutes (a half-liter jar), or 40 minutes (a liter vessel).

   8. 
      After completing the final procedure for processing salted fried zucchini, the jars must be rolled up tightly, carefully turn them downside down and wrap them until completely cooled.

   Useful Tips

   No matter how useful and tasty the above recipes, there are some general recommendations for the preparation, storage and use of salted zucchini, which will improve the taste and quality of the prepared product:

   • if you decide to salt the zucchini not in cans, but in barrels, then it would be advisable to choose a product from natural wood, for example, oak, which, due to its unique aroma, will give the workpiece a unique elegant taste;
   • salted zucchini go well with cucumbers and squash;
   • in the process of preparation, be careful with the addition of bay leaf - it tends to interrupt the natural taste of salted zucchini, if placed in a container in large quantities; Important! Salty zucchini goes well with spices such as basil, cloves, clove, cilantro and fennel. Also, in the process of preparing winter preparations with these vegetables, horseradish, currant, and laurel leaves are often used.
   • Store fresh zucchini before salting is necessary only in the lower compartment of the refrigerator and not more than 2-3 days after purchase (in the event that you know that they were picked a couple of days before the sale);
   • metal lids for seaming vegetables are required only if there is no cold place for their preservation;
   • in order to protect yourself from the possible breakdown of the lids, you can add acetylsalicylic acid to the jars - 1 tablet per 1 liter;
   • zucchini salted twice as fast as other vegetables, so it is not recommended to store them for a long time;
   • fruits that do not succumb to heat treatment must be stored in a cold place;
   • salted zucchini snacks are stored in the refrigerator for no more than 7 days.
   • In addition to their amazing taste, zucchini also brings health benefits:
   • strengthening the heart and blood vessels;
   • improving the functioning of the immune and digestive systems;
   • having a beneficial effect on the condition of the epidermis, hairline and nails;
   • removing excess fluid from the body and eliminating edema.

The summer season, thanks to which each person receives a lot of vitamins, can be extended for the winter by processing zucchini by the above methods, since this vegetable retains its properties well even during prolonged storage. Zucchini that has been salted is no less tasty than pickled cucumbers - for this reason, such an appetizer is gaining more and more popularity.