How to marinate zucchini for the winter without sterilization

Crispy zucchini in a marinade can be an independent dish or become a savory snack. To taste, they are absolutely not inferior to pickled cucumbers and mushrooms. Read about the features of making such an appetizer below.

How to choose and prepare zucchini

For pickling, specimens from 10 to 25-30 cm in length are suitable. The former can be rolled up entirely in liter jars, like cucumbers, the latter will have to be chopped into circles or slices. There will be more fuss with overripe fruits - they need to be cleaned of the skin, seeds and viscous part of the pulp. Learn also about the beneficial and harmful properties of squash seeds. Pick vegetables for pickling, adhering to the following criteria:

  • assessment of appearance - the skin has a uniform color, without flaws of natural or mechanical origin;
  • varietal affiliation - it is better to take varieties with a minimum number of seeds and a thin skin;
  • peduncle condition - length is about 5 cm, has a saturated green color and dense structure.

Zucchini does not require special preparation. They must be thoroughly washed and dried, and then, depending on the recipe, chopped or used whole.

Recipe for pickled zucchini for the winter without sterilization

To make delicious zucchini pickles, it is not necessary to stand for a long time on the stove, sterilizing the products, which is especially debilitating in the summer heat. There are several recipes that can preserve the snack, bypassing this process.

Important! All kitchen utensils, including cans, must be washed with soda and doused with boiling water before use. Neglecting sterility rules will lead to bloating and tearing of the lids from the cans.

Recipe number 1

Simple recipe

This quantity of containers will require:

2 cans of 1 liter each Steps 8 ingredients Video recipe

  • medium squash

    4 things.

  • cloves of garlic

    4 things.

  • black pepper

    16 peas

  • red pepper

    2 small pieces

  • allspice

    2 peas

  • dill

    6 umbrellas

  • Bay leaf

    2 pcs.

  • vinegar 70%

    2 tsp

  1. Boil water.
  2. Zucchini cut into rings.
  3. Put spices, dill, and garlic in jars.
  4. Fold tightly into jars of zucchini.
  5. Pour zucchini with boiling water and set aside for 20 minutes.
  6. At the same time, dissolve sugar and salt in 1 liter of water, put on fire and boil for 3 minutes.
  7. Drain the water from the cans, replace it with a freshly boiled marinade.
  8. When the marinade is filled, add 1 tsp. To each jar. vinegar and roll up.
  9. Video: marinated squash without sterilization

    Video recipe

Recipe number 2

Triple Filled

To prepare this snack you will need:

We recommend reading the difference between zucchini and squash.

For marinade, take:

Pick vegetables of approximately the same size so that they are uniformly marinated.

Steps 4 Ingredients

  • water

    1, 5 l

  • sugar

    150 grams

  • salt

    40 grams

  • vinegar 9%

    200 ml

  1. Cut the washed vegetables into several parts (if necessary).
  2. Put spices, herbs in jars and lay vegetables on top of them.
  3. Boil water and fill it with vegetables, covering the banks with lids. Soak for 20 minutes, then drain and boil again.
  4. Perform the same manipulation twice more.
  5. Having squeezed the liquid for the third time, dissolve sugar and salt in it, boil for 5 minutes.
  6. As soon as the marinade is removed from the heat, vinegar must be added to it and stirred.
  7. Fill the cans with marinade and roll up.
  8. Recipe number 3


    Sweet zucchini “Lick your fingers” are cooked quickly and easily.

    Important! The number of cans that will be needed to make zucchini depends on the size of the fruit. Prepare a stock container so that all the vegetables fit in jars.

    Steps 11 Ingredients

    • zucchini

      3 kg

    • fresh dill and parsley

      big bunch

    • garlic

      1 head

    • vinegar 9%

      150 ml

    • corn oil

      150 ml

    • sugar

      150 grams

    • salt

      40 grams

    • mustard seeds

      20 grams

    • black and allspice

      10 peas

    • Bay leaf

      5 pieces.

    • clove

      10 buds

    1. Prepare the vegetables, peel them and remove all the seeds. Small specimens are cut in strips vertically, large ones - first horizontally in half, and then into vertical strips.
    2. Peel, chop or crush the garlic.
    3. Put greens with spices, garlic in an enameled pan, and zucchini strips on top.
    4. Cook marinade from water, salt and sugar.
    5. Add vinegar to the marinade and pour the prepared vegetables into the liquid.
    6. Put oppression into the pan and send to a cold place for 3 hours.
    7. After this time, lay the products in banks and pour the marinade. If it is not enough, add boiling water and roll up.

    Additional tips

    Such products should be stored in darkened rooms at a temperature not exceeding + 10 ° C and relative humidity of about 60%. Shelf life is 24 months. Did you know? In Greece, the most popular dish is squash inflorescences stuffed with rice and cheese, baked in tomato or fried in batter.

    Cooking recommendations:

    1. It is best to pickle young fruits for pickling. Their seeds do not spoil the taste of dishes, so there is no need for removal.
    2. If in the last recipe the fruits are cut into small cubes, rather than stripes, then after 3 hours of pickling they can be freely eaten.
    3. In jars with zucchini, in addition to spices, you can add carrots and bell peppers. In winter, such an assortment will be very useful for boiled potatoes.

    Regarding eating, pickled zucchini can be a stand-alone snack or serve as a delicious addition to turkey, chicken and fish dishes. It goes well with boiled and baked potatoes in different interpretations.

    Zucchini marinated according to the first recipe will be an excellent substitute for pickled cucumbers in a hodgepodge, if they are not at hand. In addition, marinade can be used as an additive to sauces.

    Did you know? In Europe, zucchini appeared in the 16th century, but they were not used for food, but were grown as decorative-flowering plants. People were more attracted to large bright flowers than the taste of the fruit. Zucchini can be prepared for the winter, not only in the form of caviar. Pickled vegetable goes well with a variety of products and has an interesting piquant taste.

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