Yurcha from zucchini for the winter

Yurcha from zucchini for the winter is a simple and convenient preservation of zucchini, similar to the famous “Lecho”, especially if the vegetable harvest is good. The zucchini is coarsely chopped, always supplemented with sweet pepper, parsley and garlic, stewed in tomato sauce and rolled into jars. Yurcha does not require sterilization and will perfectly complement many dishes on the winter table, and the proposed theme will help you choose options.

Yurcha salad from zucchini for the winter

Yurcha salad from zucchini for the winter is considered by many to be the best option for preparing zucchini. The salad is easy to prepare and stores well. In this classic recipe for the Yurcha salad, we take zucchini with sweet peppers, simmer the vegetables in a sauce made from crushed tomatoes and complement the taste with parsley and garlic.

1. 
   The most delicious “Yurcha” zucchini salad for the winter is made from young vegetables with thin skin. Rinse the zucchini well, dry with a napkin, and cut into large pieces up to 4 cm in size.
2. 
   Peel sweet peppers of any color from stalks, seeds with partitions and cut into large pieces.
3. 
   Remove the peel from the tomatoes. Peel the garlic. Grind these vegetables through a meat grinder with a fine grid or puree them in a blender.
4. 
   Wash a large bunch of parsley, remove the dense petioles, and finely chop the leaves.
5. 
   Pour the tomato puree into a large stewing pan, add the amount of salt, sugar, vegetable oil, vinegar and black pepper indicated in the recipe. Mix everything well and bring to a boil. Place chopped vegetables with parsley into the boiling sauce.
6. 
   After the vegetable mass boils, simmer it over low heat for 1 hour, stirring occasionally.
7. 
   Place the prepared Yurcha salad in sterile jars or sterilize for more reliable storage for 30 minutes. Immediately roll up the jars and cool completely.
8. 
   “Yurcha” made from zucchini can be stored well in the basement even for up to 2 years and will delight you with its taste. Bon appetit!

Zucchini yurcha for the winter with tomato paste

Zucchini yurcha for the winter is traditionally prepared with chopped fresh tomatoes, but they can be replaced with tomato paste or sauce, which will simplify the cooking process. Tomato paste is diluted with clean water in a ratio of 1:2. In this recipe we prepare “Yurcha” with a classic set of vegetables (zucchini, bell peppers, garlic and parsley) and without sterilization. Zucchini for salad is suitable for “any age.”

Cooking time: 1 hour.

Cooking time: 15 minutes.

Portions: 1.5 l.

Ingredients:

• Zucchini – 1.5 kg.
• Sweet pepper – 500 gr.
• Water – 300 ml.
• Parsley – 1 bunch.
• Garlic – 1 head.
• Tomato paste – 500 gr.
• Sugar – 4 tbsp.
• Salt – 1 tbsp.
• Vinegar 9% – 50 ml.
• Vegetable oil – 150 ml.
• Black peppercorns – 8 pcs.
• Hot pepper – 1 pc.

Cooking process:

Step 1. Peel the bell pepper and cut into pieces.Puree it with a blender into a homogeneous mass along with hot pepper and pour into a stewing pan or cauldron. Add diluted tomato paste, the amount of salt and sugar indicated in the recipe, vegetable oil and black pepper, stir and bring to a boil.

Step 2. Peel the zucchini with seeds and cut into small cubes.

Step 3. Place the sliced ​​zucchini into the boiling sauce, add black peppercorns and simmer over high heat, uncovered, for 30 minutes. Some of the liquid should evaporate. Finely chop the garlic and parsley and add to the stewed zucchini. Then pour vinegar, stir and simmer “Yurcha” for another 10 minutes.

Step 4. Sterilize clean jars over boiling salad for 30 seconds. Boil the lids.

Step 5. Place the prepared “Yurcha” salad from zucchini with tomato paste into jars, seal hermetically, cool under a terry towel and transfer to a place for storing homemade preserves. Good luck and delicious preparations!

Yurcha salad from zucchini, tomatoes and peppers

Yurcha salad from zucchini, tomatoes and peppers has different options, mainly due to the addition of other vegetables, but the proportion of ingredients in all options remains the same, which gives the salad a special taste and distinguishes it from other canned zucchini. In this recipe, the amount of vegetables and spices is given per one half-liter jar.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Servings: 0.5 l.

Ingredients:

• Small zucchini – 3 pcs.
• Sweet pepper – 1 pc.
• Tomato – 1 pc.
• Parsley – 1 bunch.
• Garlic – 1 clove.
• Sugar – 1 tsp.
• Salt – 1 tsp.
• Vinegar 9% – 30 ml.
• Vegetable oil – 100 ml.

Cooking process:

Step 1.First of all, prepare all the ingredients according to the recipe and the amount of workpiece you need.

Step 2. Wash small young zucchini and cut into small cubes.

Step 3. Wash a bunch of parsley, dry with a napkin and chop coarsely.

Step 4. Grind the sweet pepper along with the tomato in a blender, transfer to a stewing dish, add half the sliced ​​zucchini and place chopped parsley on top.

Step 5. Then add the rest of the zucchini, the peeled clove of garlic, add salt and sugar and pour in vegetable oil and vinegar.

Step 6. Simmer “Yurcha” over medium heat for 30 minutes after boiling.

Step 7. Transfer the hot salad into a sterile half-liter jar.

Step 8. Then roll up the jar with a boiled lid and cool under a terry towel. Store the prepared “Yurcha” salad from zucchini, tomatoes and peppers only in a cool place. Good luck and delicious preparations!

Zucchini yurcha with carrots for the winter

Zucchini and carrots are successfully combined in many types of zucchini preparations; carrots can be added to the “Yurcha” salad. It won't really affect the taste, but it will add more sweetness. Carrots are chopped together with tomatoes and sweet peppers. In this recipe, we add onions and tomato paste to the preparation. You will have it not only as an independent dish, but also as an addition to a roast or stew.

Cooking time: 1 hour 30 minutes.

Cooking time: 15 minutes.

Servings: 1 l.

Ingredients:

• Medium zucchini – 5 pcs.
• Sweet pepper – 2 pcs.
• Medium carrots – 2 pcs.
• Tomatoes – 5 pcs.
• Onions – 4 pcs.
• Cilantro – 1 bunch.
• Dill – 1 bunch.
• Garlic – 1 head.
• Sugar – 4 tbsp.
• Salt – 1 tbsp.
• Vinegar 9% – 50 ml.
• Vegetable oil – 100 ml.
• Water – 500 ml.
• Tomato paste – 2 tbsp.
• Hot pepper - to taste.
• Black peppercorns - to taste.

Cooking process:

Step 1. Peel, rinse and dry all the vegetables specified in the recipe with a napkin. Then grind them, except for the zucchini, in a meat grinder with a medium or large grid.

Step 2. Pour the resulting vegetable mass into a bowl for stewing. Pour salt and sugar into it, pour in vegetable oil, half a liter of water, add tomato paste with black peppercorns. Mix everything and simmer over low heat for 30 minutes with occasional stirring.

Step 3. Cut the zucchini into medium pieces. Coarsely chop the bunches of greenery with a knife. Place the sliced ​​zucchini and herbs into the sauce and simmer for another 30 minutes over medium heat.

Step 4. After this time, remove the dishes from the heat, pour in vinegar, and mix everything again.

Step 5. Place the prepared “Yurcha” salad from zucchini and carrots into sterile jars, seal tightly with boiled lids, cool completely under a terry towel and place in a place to store your preserves. Good luck and delicious preparations!