How to prepare zucchini for the winter

Part of the harvest collected in the summer is necessarily harvested for the winter, and these blanks can have the most diverse forms. Salted, dried, frozen and pickled zucchini, eggplant, cucumbers and tomatoes are always welcome guests on any table. In the article we will talk about the most traditional forms of preparation of zucchini, since the components of this particular vegetable are considered the basis for proper nutrition of a person.

How to freeze zucchini for the winter

If you do not have time to preserve zucchini, then the ideal option for their preparation for the winter will be the usual freezing, especially since it allows you to save the entire set of useful vitamins. To complete the task, you will need the squashes themselves (it is advisable to choose the young ones with thin skin) and the freezer with portion packets. All prepared vegetables should be washed, dry well and cut off their tails. The next step is to cut the zucchini, but how exactly to do it depends on the purpose with which they will be used in the future. For example, if you give preference to soups and stews, then vegetables are cut into small cubes, 1-2 cm in size, after which they are portionwise laid out in bags or special containers and sent to the freezer (all containers are tightly closed).

Important! The batch mode of freezing is the most convenient, since in winter you will not have to defrost the entire supply in order to separate a small part from it. That is, vegetables will not lose the vitamins contained in them.

Lovers of zucchini casseroles or fried zucchini better to immediately cut the vegetables into circles, the thickness of which will not exceed 1-1.5 cm. Before the main freezing zucchini is subjected to pre-freezing, spreading ringlets in one layer on a board covered with food film. In the freezer, they are left until they are completely frozen, and only then they are transferred to prepared containers or bags, which are sent to the freezer already until winter. Winter preparations of frozen zucchini, which will later be used for vegetable pancakes, provide for freezing with carrots, previously rubbed on a medium grater. Before mixing vegetables with zucchini, excess moisture should be drained.

Learn how to freeze strawberries, apples, blueberries in order to preserve their beneficial properties.

Salted squash

If you have already experienced salting zucchini for the winter, you probably noticed how many recipes of such a billet exist today. Some housewives salted only zucchini, others add additional vegetables to them, and not to mention the form of placing the product in the jar. Therefore, we offer you one of the easiest recipes for salting this wonderful vegetable. You will need 10 kg of zucchini (their length should not exceed 15 cm), 300 g of dill, 50 g of horseradish root, 2 pods of bitter pepper and 2-3 garlic cloves. Salt water is used as a fill (70-80 g of salt per 1 liter with the addition of dill greenery; black currant leaves (cherries) are also useful).

Having prepared all the above ingredients, wash the courgettes well and soak them for 2-3 hours in cold water.. While they are getting wet, you will have time to prepare the necessary container, on the bottom of which half of all the seasonings collected are laid out (currant leaves, dill, garlic, horseradish root).

After placing zucchini in a jar, sprinkle them with the rest of the seasonings and pour in the brine. Above you need to put a wooden circle and oppression. The container with vegetables is covered with a clean rag and kept at room temperature until fermentation begins. After that, you can transfer the banks to the cellar or basement with an air temperature of 0-1ºС. After 10-15 days the squash is poured with brine and tightly closed with a lid.

Pickled Zucchini

Tasty zucchini for the winter can be presented in a sour form, especially since there are also quite a few recipes for such a billet. For example, for 2 kg of zucchini you need to prepare 3-4 heads of garlic, 80 g of salt, 10 g of sugar, 4-5 pieces of bay leaf, 10 peas of black and allspice, 1 hour spoonful of coriander seeds and 1 liter of pure water. The method of preparation of such a blank is quite simple: peeled zucchini (peel and remove the core) are cut into slices 2-3 cm thick. If you have caught very large vegetables, then each circle is further cut into 2-4 pieces. The brine is prepared from water, sugar and salt, then bring it to a boil and cook on medium heat for another 5 minutes. The resulting composition is cooled, and after the prepared squash take their place in the sterilized jars (each layer is poured with salt), the brine is poured into containers, covered with lids and left in the room for 2-3 days. After this time, the banks are closed with plastic lids and placed in a refrigerator or cellar for permanent storage.

If you want to prepare in this way only one zucchini, then we can say that all the recipes are very similar to each other, although some nuances are possible. For example, layers of zucchini can be shifted with dill, garlic or horseradish, and if you like sharp cuts strongly, you can add half a pod of hot pepper.

It will be interesting for you to familiarize yourself with the recipes for harvesting cucumbers, eggplants, green garlic, asparagus beans, parsnips, tomatoes, greens, horseradish for the winter.

Marinated Zucchini Recipes

Another great addition to the homemade table in winter is marinated zucchini. There are several main options for such a workpiece, among which a special place is occupied by marinating without sterilization and with a sharp marinade.

Marinated courgettes without sterilization

A simple recipe for marinated zucchini without sterilization will certainly appreciate the hostess who do not like to bother with preservation. The whole process will take no more than one hour, and all you need is 1.5-1.7 kg of zucchini, 3-4 branches of parsley, 3-4 cloves of garlic, 6 tbsp. l of vinegar, 3 tbsp. l sugar and salt, as well as bay leaf and black pepper. The sequence of all actions is as follows:

1. First of all, you need to wash the vegetables well and cut them into slices no more than 1 cm thick. As such, they are poured with water and left for 3-4 hours.
2. After this time, the water must be drained, and parsley, bay leaf and pepper with garlic should be placed on the bottom of the sterilized jar.
3. Next, squash plants themselves occupy their place in the containers (they should be laid as closely as possible to each other), after which they are immediately poured with hot boiled water and covered with a lid.
4. After 20-25 minutes, the water must be drained into a separate saucepan and add sugar and salt to it. The resulting mixture is brought to a boil, and then vinegar is added.
5. It now remains to pour the pickle into the jar and roll it up with a lid.

The jar is turned over and covered with a blanket, leaving it to cool completely.

Marinated zucchini sharp

Spicy marinated zucchini - not quite a traditional snack and is designed, as they say, "for the amateur." In the preparation of such a blank, the main role is played by the marinade, which, due to the whole set of spices and spices, turns out to be very fragrant, and each piece of the zucchini placed in it is soaked with spicy and sharp notes. Given that the specified vegetable has a dense texture, then with the right marinating you will get a more delicious snack than standard cucumbers or mushrooms. Therefore, we offer you the following simple recipe. For one liter jar of zucchini you will need: 800 g of vegetables themselves, 800 g of water, 80 g of vinegar, 50 g of sugar, 1 tbsp. Spoon of salt, 1 pod of hot chili pepper, 3 cloves of garlic, a few bay leaves, 1 tbsp. spoonful of paprika, 1 teaspoon of ground pepper, 2 peas allspice, 3 sprigs of parsley, 2 sprigs of dill and 3 sprigs of dried thyme.

As for the process of marinating itself, then, as usual, it begins with washing the zucchini, after which the vegetables are laid out on a kitchen towel, where they should dry out. While you have free time, you can do the preparation of the marinade. Take the right amount of water, pour it into any container that can be put on the stove and leave it on low heat until boiling.

Using spices and spices, you can create an extraordinary marinade by pouring salt, paprika, sugar, allspice, bay leaf and a few garlic rings into the water. For a more spicy flavor, you can add a sprig of thyme. The resulting mixture is brought to a boil, add the right amount of vinegar to it, heat and remove from heat.

At this stage it is worth remembering about zucchini again and cut them into small circles of medium thickness. It remains only to place the vegetables in a jar, on the bottom of which they place garlic, a sprig of chili pepper (a mandatory ingredient for those who love spicy zucchini), a few sprigs of parsley and dill, as well as a sprig of thyme and a couple of cloves of garlic. After you fill the jars with zucchini, put on them another branch of dill, parsley and a piece of chili. Now you just need to fill the jars with a fragrant marinade and roll them tightly with sterile caps. Do not forget to turn the jar upside down and cover with a blanket or towel, and as soon as it cools, you can send it to the storeroom for long-term storage.

Zucchini Caviar Recipes

In essence, squash caviar for the winter is a stewed or baked vegetable dish rolled up in sterilized jars. There are a lot of recipes for making this blank, because almost every housewife loves to experiment. However, now we want to provide you with the most standard version of such conservation.

Traditional squash caviar

For the traditional and simple method of cooking squash caviar, you will need 3 kg of zucchini, 1 kg of carrots, 0.8 kg of onions, 2 tbsp. spoons of tomato paste, 2 tbsp. spoons of sugar and salt, as well as 2 tbsp. spoons of lemon juice and some vegetable oil. The process of cooking snacks is as follows:

• first you should wash well and rid the vegetables of the skin;
• then grate the carrot on a coarse grater or cut into cubes;
• the onions and the zucchini themselves are crushed into semirings, as in such a state they will give up less moisture;
• then you need to pour a small amount of vegetable oil into a large frying pan or stew pan, put zucchini and fry it until golden brown (after removing it in the same pan you can stew onions with carrots);

Did you know? Depending on their taste preferences, these vegetables can not only be fried, but also baked in the oven or even cooked.

• as soon as the zucchini, carrots and onions cool completely, they should be crushed to a homogeneous composition (this will help the blender or regular meat grinder);
• after which the resulting mass is put in a saucepan and sugar, salt, tomato paste and lemon juice are added to it, the mixture is set on fire and brought to a boil (as soon as the mashed potatoes boil, reduce the heat and leave the pan for 1-15 minutes);
• Ready hot caviar is laid out in sterilized jars of a small size, rolled up and covered with a blanket or towel until it cools completely.

Thus, you get a delicious squash caviar, cooked according to a traditional recipe. However, this does not mean that you can not make any changes. For example, you can always add fresh herbs or spices, and celery, Bulgarian pepper and leek are suitable as additional vegetables. Very tasty and get zucchini with garlic and chili.

Caviar squash with mayonnaise

The search for interesting and original recipes for squash caviar led us to the preparation using mayonnaise. According to reviews, caviar with mayonnaise is characterized by a very unusual and pleasant taste, which makes it an excellent snack, even on the most elegant table. What do you need?

Usually in one run they take 3 kg of zucchini, 250 ml of tomato puree or sauce, the same amount of mayonnaise, 10 cloves of garlic, 1 tbsp. a spoonful of salt, 100 grams of sugar (preferably sand), 100 ml of vegetable oil, 2 tbsp. spoons of 9% table vinegar and red pepper. The cooking process itself begins as usual: zucchini is peeled, taken out of seeds and cut in small pieces, and then passed through a meat grinder together with peeled garlic cloves. The resulting mixture should be put in a large saucepan and add mayonnaise, granulated sugar, tomato, butter and 2 pinches of pepper. Then the mashed potatoes are salted, mixed well and left on the stove, where, after boiling, the zucchini is stewed over low heat for 2.5-3 hours. Before the end of the cooking process, vinegar is added to the pan and mixed again. The resulting vegetable mass must be decomposed into sterilized jars and rolled up immediately, although if you do not make blanks, after the final cooling, the dish will be ready for serving (such squash caviar goes well with rye bread).

Caviar squash with celery

Surely the taste of traditional homemade squash caviar is familiar to many of us, but to make it even healthier and tastier, just add celery to it. Caviar cooked with the participation of this ingredient, it turns out fragrant and perfectly preserved in the pantry until the spring.

The list of ingredients for cooking squash caviar with celery includes:

• 1 kg of fresh zucchini;
• 2 celery stalks with leaves;
• 100 grams of tomato paste;
• a pinch of salt (to taste);
• vegetable oil for quenching.

The cooking process is as follows:

• wash well zucchini, pre-cleaned from seeds and peels;
• pass them through a meat grinder or whisk with a blender until smooth;
• put the resulting squash paste in a deep form, salt and place for half an hour in a preheated oven;
• wash celery thoroughly, divide it into stalks and chop, and then slightly put out in vegetable oil;
• Remove from the oven almost cooked zucchini paste, add to it braised celery and send back to the oven for 1 minute;
• add the tomato paste and, after thorough mixing, put the caviar in the oven for another 10 minutes;

Important! Tomato paste can be added to the mixture after browning or directly from the factory can.

• after the specified time, squash caviar is taken out of the oven and laid out on sterilized jars, which are immediately rolled up or tightly closed with plastic covers.

As in any other variant of similar blanks, hot cans are covered with a towel and left in the kitchen until they cool down completely. After that, you can remove them to a permanent place of storage.

Zucchini Salad Recipes

In addition to tasty and fragrant caviar, a good option of preparation is the zucchini salad, rolled up for the winter. There are many options for this salad and the most traditional, we now tell you.

Zucchini and Bulgarian Pepper Salad

The combination of zucchini and Bulgarian pepper has long been to the taste of many housewives, so it is not surprising that this recipe does not lose popularity over the years. To prepare such preservation, you should prepare: 3 kg of zucchini, 0.5 kg of Bulgarian pepper, 2 heads of garlic, 100 grams of parsley (usually 2 bunches), 250 ml of vegetable oil, 100 grams of sugar, 150 ml of 9% vinegar, 1 , 5 tbsp. spoons of salt and a few pieces of black and allspice. Prepared vegetables are well washed, cleaned from the core and peel (meaning zucchini) and cut in different ways: zucchini - in small cubes, pepper - in cubes or stripes, and garlic - in thin circles. Greens must be chopped.

At the next stage, vinegar, vegetable oil, salt and sugar are mixed, and then prepared vegetables are poured with the same marinade. To the resulting mixture add allspice and black pepper and leave zucchini marinate in a cool place (two hours will be enough).

As a result, the salad is laid out in cans with a capacity of 500-700 ml (the volume is most convenient when used), sterilized for 10-15 minutes and rolled.

Cucumber Salad with Cucumber

Another quite tasty variant of canned salad is zucchini with cucumbers. In this case, the same amount of cucumbers is taken for 1.4 kg of zucchini (overgrowth will work well). In addition, you also need to prepare 100 grams of carrots, 1 large head of garlic, 200 grams of tomatoes, a small bunch of parsley, 1 tbsp. a spoonful of salt, 50-70 grams of sunflower oil, 0.3 cups of 9% vinegar and 0.75 cups of tomato paste. После предварительной очистки помидоры нарезают средними кусочками, морковь натирают на средней терке, а кабачки (без кожуры и мякоти) нарезают небольшими кубиками. Таким же образом измельчают и огурцы, в то время как чеснок следует нарезать пластинками. После этого все овощи складывают в кастрюлю, добавляют к ним томатную пасту, соль, сахар, чеснок, растительное масло и, перемешав, ставят на огонь. Как только из овощей начнет выделяться сок и закипит, их продолжают варить еще 40 минут.

Important! Vegetable juice should completely cover the contents of the pan, and it is from this point that the time begins.

Hot salad is laid out in sterilized jars, tightly closed, covered with a towel and left so to cool.

Korean Salad

If you prefer non-standard and original blanks, then zucchini in Korean for the winter - exactly what you need. In this case, among the necessary ingredients are listed:

• 3 kg of zucchini;
• 0.5 kg of carrots;
• 0.5 kg onions;
• 400-500 grams of bell pepper;
• 150 grams of garlic;
• 1 cup of sugar;
• 1 cup of vegetable oil;
• 1 cup of vinegar;
• 2 tbsp. spoons of salt;
• spices to taste (it is best to immediately purchase a kit for Korean carrots).

Before preparing the salad, all vegetables should be washed, peeled and chopped, cut into strips or using a special grater for carrots in Korean. Garlic is crushed with an ordinary crush.

Important! A knife for such a thin cut should be very sharp.

Sliced ​​vegetables should be folded in bulk containers and pour marinade. Mixing the salad, make sure that the marinade penetrates into all parts of the dishes, where it is kept for 3-4 hours (so that the vegetables are infused). After the specified time, all zucchini is immersed in jars and sterilized. For half-liter blanks, 15 minutes of heat treatment will be sufficient, and for a volume of 700 grams, this time is increased to a third of an hour.

After the seals have cooled down, they are taken to a dark warm place, having previously shook them in a towel or blanket. It is very important that they cool down slowly, and as soon as the banks become at room temperature, they are transferred to a cellar or a refrigerator.

Zucchini Salad with Garlic and Herbs

Zucchini salad fits almost any table, and if you cook it with the addition of garlic and greens, seasoned with a sweet and sour marinade, you will get a first-class snack. Vegetables in this salad are very fragrant and crunchy, even despite the loss of color during the heat treatment process. All you need to prepare such a useful piece is:

• 1.5 kg zucchini;
• 125 ml of vegetable oil;
• 125 ml of vinegar;
• 80 grams (6 tablespoons) of sugar;
• 2 heads of garlic;
• 1.5 Art. spoons of salt;
• 1 large bunch of greens (parsley and dill).

First of all, get engaged in zucchini: they need to be washed under cold water and cut into thin rings of 1-2 mm. Greens are also sent under the crane, then finely chopped with a knife. Then you can do marinade, which should be prepared from vinegar, sugar, salt and vegetable oil, taken in the specified amount. Also added to them and garlic, previously passed through a press.

Now take a large and deep bowl and combine the pre-prepared zucchini with herbs and marinade, carefully mixing everything with a spoon. When all the ingredients of the salad are connected, cover the bowl with a lid (you can use food wrap) and leave it in the fridge for 12 hours. The next day (and this is how it basically turns out), you will feel how the whole house will flood the pleasant aroma of dill and garlic, indicating the readiness of the salad to take its place in the sterilized jars. After filling the cans with vegetables and herbs, all that remains is to add the remaining marinade (neck) and sterilize for 15 minutes from the moment of boiling. If you come across banks with a volume of 0.7-1 liters, then the sterilization time increases and will be 20-25 minutes.

Salads do not need to wrap, and after the banks are completely cooled, they are moved to a cool and dark place. With proper preparation of such preparations for the winter of zucchini this option can be safely attributed to the best recipes.

Zucchini Salad with Lemon and Basil

Another no less interesting recipe for the conservation of zucchini for the winter involves the use of lemon and basil. Cooked in this way zucchini are almost as fresh in their own juice and have a very pleasant aroma of basil. The finished billet can be used to prepare other salads or serve as a snack for main dishes, pre-watered with vinegar or vegetable oil. In addition to the zucchini itself (in this case, you will need 1 kg of vegetables) you should also prepare one bell pepper, one lemon, five sprigs of parsley, one bunch of basil, 200 ml of vegetable and olive oil, a little hot chili pepper (at the tip of the knife). In addition, the marinade is prepared using apple juice, which means that you will need 300 ml of apple cider vinegar, 800 ml of water, two teaspoons of sugar and one tablespoon of salt.

As usual, squash is well washed and cut into slices approximately 5 mm thick. Then the cooked marinade is brought to a boil and the indicated vegetables are placed in it, keeping them for 2-3 minutes. After blanching, the zucchini should be removed from the pan, dried, and placed in a frying pan with vegetable oil, fry until golden brown.

The rest of the prepared vegetables are ground as follows: Bulgarian pepper and lemon (with the peel) are cut into slices, and parsley and basil are finely ground. All of these ingredients must be mixed, add olive oil and residues from roasting zucchini. For a sharper taste, you can also supplement the preparation of chili peppers. Upon completion of the above actions, it remains to decompose the vegetables into sterilized cans. Squashes alternate with a mixture of pepper, herbs and lemon, that is, they are stacked in layers: a layer of zucchini, a layer of mass of lemon and pepper. Ready and completely filled jars are placed in a pot of water and sterilized for 30 minutes, after which they can be rolled up.

Adjika from zucchini

A good alternative to caviar and salads is adjika from zucchini. In addition to the squash (they need 3 kg of young vegetables), it includes a large number of other products that only complement the overall taste of the billet. These include 1.5 kg of red juicy tomatoes, 0.5 kg of sweet Bulgarian pepper, 0.5 kg of carrots, 250 grams of garlic (or 5 large heads), 2 tbsp. spoons of salt, 100 grams of sugar (or 2.5 tablespoons), 200 grams of vegetable oil, 2.5 tablespoons. spoons of red bitter pepper.

Important! To save your time, first of all twist the tomatoes, pour them into the prepared pan and put on a slow fire. If the vegetables are twisted using a mechanical meat grinder, it is better to spin the tomatoes immediately with zucchini, which will also save time.

When cleaning the vegetables, be sure to remove the tails from the tomatoes, and also cut the vegetables into several pieces to make it easier to twist in a meat grinder. In addition, if you get middle-aged squash - be sure to separate the seeds, and then also cut into convenient pieces. The core is removed from the pepper, having previously washed it out in running water. Following the tomatoes and zucchini, you need to twist the carrots, garlic and pepper through a meat grinder, after which all the obtained ingredients are poured into a saucepan and mixed well, adding vegetable oil, salt, sugar and bitter pepper. The resulting mass is brought to a boil and left on low heat for 40 minutes, previously covered with a lid to preserve moisture (so adzhika get juicy). During cooking, periodically try adjika on salt and pepper.

While adjika is boiled, you have time to wash and sterilize the jars. The best option will be the capacity of 1 liter, although in some cases it is preferable to use half-liter jars. After seaming with metal lids, the blanks are turned upside down and covered with a warm towel or blanket, like any other preservation.

Did you know? Described squash dish is most often prepared using vegetable oil, which means that it can be safely classified as a low-calorie billet, which becomes a real salvation during fasting or dieting.

Zucchini Lecho

If salads from zucchini and squash caviar are familiar to many, then few are engaged in cooking for the winter from zucchini. To taste, the billet resembles vegetable stew or the same caviar (depends on the recipe), and in some countries even acts as a side dish (for example, in Germany lecho is served with grilled meat or Bavarian sausages). It should be noted that the exact recipe, as in any other dish, in this case does not exist, but besides the zucchini themselves, tomatoes, pepper and onion are considered essential ingredients. Often they add carrots and spices, including hot pepper, garlic. When cooking thick lecho, some tomatoes are added at the very end, and only red and ripe vegetables should be chosen. From the zucchini well fit young fruit, with unformed seeds. In some cases, they are not even peeled, as she has not had time to acquire rigidity.

Consider several options for the preparation of such a billet of zucchini.

The classic lecho of zucchini and tomatoes without sterilization. This recipe allows you to get enough sweet dish that is ideal as a side dish for sausages, sausages or boiled meat. Vegetables are prepared separately from the marinade, after which they take their place in this boiling liquid.

You will need the following ingredients: 1.5 kg zucchini, 6 pieces of sweet pepper, 6 onions, 2 red tomatoes. For the marinade, prepare 2/3 cup of vegetable oil and sugar, 2 tbsp. tablespoons of salt and half a cup of 9% vinegar. First you need to cook the marinade, mixing all the ingredients and boiling them over low heat. Zucchini, pepper, onions are washed, peeled and cut into strips, and tomatoes are passed through a meat grinder. Then zucchini must be boiled in boiling marinade (10 minutes), add pepper and boil for another 10 minutes, and then put onion in the pan (cook it all together for another 5 minutes) and tomatoes (another 5 minutes). After this time, lay out leco on the banks and roll them.

Important! If the amount of oil indicated in the recipe seems too large, you can reduce it by half, but in this case the sterilization of the cans should last 15 minutes.

Those who prefer spicy snacks can add a pod of red pepper to the mixture.

Zucchini lecho with carrots and tomatoes - Another popular recipe for this snack. Ingredients:

• 3 kg of zucchini;
• 2 kg of tomatoes;
• 500 grams of carrots;
• 500 grams of onions;
• 500 grams of sweet pepper;
• 1 cup of sugar;
• 100 ml of vinegar;
• ground black pepper;
• a pinch of salt;
• 300 ml of vegetable oil.

The process of cooking lesho according to this recipe is as follows:

• zucchini, peppers, carrots and onions are peeled, washed and cut: zucchini is in small cubes, and onions are larger;
• tomatoes are passed through a meat grinder until a smooth mash is obtained, in which it will be cooked lecho;
• carrot rubbed on a grater, and Bulgarian pepper cut into strips;
• peeled, washed and chopped onions are lightly fried in vegetable oil, then zucchini, pepper and tomatoes are added to it;
• the resulting mixture is salted and sugar is added, leaving to stew over low heat for an hour (be sure to ensure that the future does not burn hot, occasionally stirring the contents of the pan);
• after an hour, vinegar is added to the mixture and, after 5-7 minutes, removed from the heat.
• now it remains only to decompose the snack on sterilized jars and roll them.

You may find this recipe too complicated, but the result will surely exceed all expectations.

Fried zucchini in tomato sauce

Roasted zucchini for the winter is considered to be a very rich billet, with a spicy taste and good storage. In addition, choosing this option, you will not need to spend time on multiple sterilization, which makes the whole process of preparation much more pleasant.

So, for the preparation of fried zucchini in tomato sauce, you should prepare:

• 3 kg of zucchini;
• 2 kg of tomatoes;
• 150 ml of vinegar;
• 3 heads of garlic;
• 4 tbsp. spoons of sugar;
• 2 tbsp. spoons of salt;
• 1 teaspoon chili;
• vegetable oil to taste.

As for the preparation itself, the zucchini, as usual, is cleaned, washed and cut into small cubes, which are immediately slightly fried. Then using a blender or meat grinder, chop the tomatoes until smooth. Then add salt, sugar and vegetable oil to prepared vegetables and send the pan to the fire. As soon as the contents boil, it must be boiled for another quarter of an hour. After this time, it remains to add the spices and boil still 5 minutes.

The mixture is laid out on the steamed jars and covered with lids, leaving the room to cool completely.

Zucchini jam with lemon and orange

It would seem that we have already fully answered the question “What can be cooked from zucchini for the winter?”, But this is not quite so. The fact is that modern hostesses, in addition to the standard preservation, also prepare squash jam, which at first glance seems like an impossible undertaking. In fact, if you competently combine a vegetable with lemon and orange, then you will get the most tender jam with an exotic sour-sweet taste and a pleasant orange flavor.

Important! Zucchini jam is considered fully prepared only when it does not spread on a cold saucer.

The main secret of success lies in the choice of the main ingredient - zucchini. You need large, but not yet old vegetables, since it is these specimens that are less watery, which means that the jam will turn out thick and viscous. To prepare such an unusual preparation, you will need:

• 3 kg of zucchini;
• 2.5 kg of sugar;
• 2 lemons;
• 1.5 kg of oranges.

Cooking All components need to be thoroughly washed and peeled and peeled. Then zucchini grate, and oranges and lemons are ground with a blender. Mixing vegetable and fruit puree occurs in the same container, after which they add sugar and mix well. The resulting mixture must be boiled and kept on low heat for an hour.

You will be interested to learn about making jam from tomatoes.

Then the pan is removed from the stove and completely cooled, so that after a short period of time, repeat the procedure once again. The finished jam is poured into the jars and tightly covered with lids.

This is not the only way to cook such an exotic snack, and you can safely go the other way.

In the second case, 1 kg of zucchini, 1 kg of sugar, 1 lemon and 2 oranges fall into the list of necessary ingredients. As for cooking, then, as in the previous recipe, zucchini is first cleaned from the rind and seeds, then the flesh is cut into small cubes, 500 grams of sugar is added to them and left overnight. Peel should also be removed from the oranges and lemons, but instead of throwing it away, the peel of the fruit is rubbed on a grater, and juice is squeezed from the pulp. The resulting raw material is mixed with zucchini, add the remaining sugar and boil until complete dissolution.

As soon as the jam boils, the fire diminishes and continues cooking for 10 minutes. When the time comes out - remove the pan from the heat and leave the jam for a day, continuing the boil the next day. This procedure is repeated 3-5 times, until the jam becomes the desired consistency. Boiling preparation is poured into sterile jars and rolled in the usual way.

In the process of cooking, squash slices become transparent, which is why pineapples are reminiscent, and oranges give an attractive golden color to the jam.

As you can see, there is a huge number of options for preparing zucchini for the winter, and the choice of a specific method depends only on your preferences and capabilities.

Watch the video: How to Freeze Zucchini No Blanching Noreen's Garden (May 2024).