Zucchini appetizer for the winter

Winter squash appetizers offer an incredibly wide range of dishes that you can prepare using the green garden vegetable as the main ingredient. Both young fruits with a thin skin and overripe ones are suitable for cooking, only in this case the cook will need to peel the zucchini and remove the area with the seeds. Depending on your taste preferences, after reading this article, you will probably be able to find a recipe to your liking, and cook, for example, Korean-style zucchini, or supplement the ingredient with spicy ketchup.

Appetizer of pickled zucchini for the winter

An appetizer of pickled zucchini for the winter is exactly what absolutely everyone should have on their cellar shelf! Because, despite the simplicity of preparation, the taste and aroma of this dish are so good that an open jar will not stagnate for a long time.

1. 
   A zucchini appetizer for the winter is very easy to prepare! Place part of a horseradish leaf and a small handful of washed greens at the bottom of a sterile jar.
2. 
   We also add peeled garlic cloves, peppercorns, dill and mustard.
3. 
   We cut the washed zucchini into rings, no more than two centimeters thick.
4. 
   Fill the glass container halfway with vegetables, and also add a slice of hot pepper.
5. 
   Now lay out the zucchini “up to the shoulders” and cover with parsley.
6. 
   Place the rest of the horseradish leaf on top and pour boiling water over the contents. After 10 minutes, pour the liquid into the saucepan and bring it to a boil again, pour salt, granulated sugar and vinegar into the jar. Pour boiling water again and immediately roll up.
7. 
   Place the workpiece on the lid and wrap it in a blanket until it cools completely. We store it in the cellar or pantry. Bon appetit!

Korean zucchini for the winter

Korean-style zucchini for the winter is a moderately spicy and very tasty vegetable salad, which does not include onions and hot garlic, however, for cooking we will need a special spice: for Korean-style carrots. It is this component that will give vegetables a unique taste.

Cooking time – 4 hours

Cooking time - 20 minutes.

Portions – 1 l.

Ingredients:

• Zucchini – 1.5 kg.
• Carrots – 400 gr.
• Korean carrot seasoning – 2-3 tbsp.
• Salt – 1 tbsp. no slide
• Granulated sugar – 4 tbsp. no slide
• Vegetable oil – 120 ml.
• Table vinegar 9% – 80 ml.

Cooking process:

Step 1. We wash the zucchini, pat it dry with paper towels and cut off the tail and the place where the stalk is attached.

Step 2. Grind the vegetable using a Korean vegetable grater.

Step 3.We do the same with peeled carrots and place the straws on top of the vegetables.

Step 4. Add seasoning, salt and granulated sugar to the ingredients, add vinegar and sunflower oil.

Step 5. Mix thoroughly to ensure even distribution.

Step 6. Cover the container with a lid and leave for about three hours.

Step 7. Place the mixture along with the juice into pre-sterilized jars.

Step 8. Line the bottom of a large pan with a napkin, place the jars, and cover with lids. Pour in cold water, bring to a boil and sterilize for 20 minutes.

Step 9. Roll up the hot pieces, turn them upside down and cover them with a blanket. Leave in this position for a day. Then we transfer it to a storage location. Bon appetit!

Appetizer "Mother-in-law's tongue" made from zucchini for the winter

The “Mother-in-Law’s Tongue” zucchini appetizer for the winter is an incredibly tasty combination of vegetables with natural and self-prepared tomato sauce and other additives. If you love zucchini, then be sure to try preparing them this way, and you will be satisfied!

Cooking time – 60 min.

Cooking time – 15-20 min.

Portions – 1 l.

Ingredients:

• Zucchini – 1 kg.
• Tomatoes – 1 kg.
• Bell pepper – 2 pcs.
• Hot pepper – ¼-1/2 pcs.
• Granulated sugar – 100 gr.
• Salt – 1 tbsp. + to taste.
• Table vinegar 9% – 1-2 tbsp.
• Garlic – 1 head.
• Vegetable oil – 70 ml.

Cooking process:

Step 1. First of all, thoroughly rinse the jars of soda and sterilize them in any convenient way. Soak the lids in boiling water for 3-5 minutes.

Step 2. Cut the young zucchini as shown in the photo.

Step 3. Peel the bell pepper and cut the pulp into small slices.

Step 4.We make a cross-shaped cut on the tomatoes and dip the fruits in boiling water for a few minutes, after which we get rid of the skin.

Step 5. In a blender bowl, blend the tomato and pepper pulp.

Step 6. Pour the red mass into a saucepan and season with salt, sugar and vegetable oil - simmer on low heat for about 10 minutes from the moment it boils.

Step 7. Then add the zucchini to the hot sauce, mix gently and bring to a boil again, simmer for another 15-20 minutes.

Step 8. After time, add chopped garlic and mix. We time it for 5 minutes.

Step 9. Add vinegar and after 5 minutes remove the fireproof dish from the heat.

Step 10. Pack the snack into jars, roll it up and let it cool upside down, covered with a towel.

Step 11. The next day, move the jars to the pantry. Bon appetit!

Zucchini Uncle Bens appetizer

The “Uncle Bens” zucchini appetizer is a hearty and nutritious vegetable salad, for the preparation of which we will need only those products that grow in everyone’s garden. It will take you very little time to prepare, but the result will definitely please you!

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 6-7.

Ingredients:

• Zucchini – 1 kg.
• Onion – 5 pcs.
• Bell pepper – 6 pcs.
• Tomatoes – 1 kg.
• Vegetable oil – 2 tbsp.
• Granulated sugar – 2 tbsp.
• Salt – 2 tbsp.
• Vinegar 9% – 1/3 tbsp.

Cooking process:

Step 1. Pour vegetable oil and vinegar into the bottom of the pan, add salt and granulated sugar.

Step 2. We wash, peel and cut all the necessary vegetables into strips, the onions into thin half rings or feathers.

Step 3. Add the zucchini to the boiling marinade and wait 5 minutes.

Step 4. Add the onion slices and simmer for 5 minutes.

Step 5. Add assorted bell peppers and set aside for another 5 minutes.

Step 6. After the time has passed, add the tomatoes to the pan - stir and simmer for 10 minutes.

Step 7. Distribute the hot mixture into pre-sterilized jars and seal tightly.

Step 8. Bon appetit!

Zucchini lecho for the winter

Zucchini lecho for the winter is a popular and beloved appetizer, which even those who have set foot in the kitchen for the first time can prepare. Seasonal vegetables and spicy additives are always a very tasty, aromatic and nutritious preparation that you can eat simply by spreading it on bread!

Cooking time – 2 hours

Cooking time - 20 minutes.

Portions – 7.

Ingredients:

• Zucchini – 2 kg.
• Bell pepper – 8 pcs.
• Onions – 6 pcs.
• Table vinegar 9% – 3 tbsp.
• Tomato paste – 500 gr.
• Vegetable oil – 1 tbsp.
• Granulated sugar – 200 gr.
• Salt – 2 tbsp.
• Water – 2.5 tbsp.
• Allspice peas – 5 pcs.

Cooking process:

Step 1. Prepare the food set: rinse the vegetables and allow time to dry.

Step 2. Peel the skin from the zucchini and cut into small cubes.

Step 3. Clean the seeds from the pepper and cut into slices.

Step 4. Layer by layer, remove the peel from the onion, chop into thin rings.

Step 5. To fill, mix water with tomato paste, vegetable oil, salt, sugar and pepper - bring to a boil and boil for three minutes.

Step 6. Place the zucchini into the boiling liquid and simmer for about 15 minutes, then add the sweet pepper and cook for another 5 minutes.

Step 7. Next, add the onion and cook the appetizer for 20-30 minutes. Season the appetizing dish with vinegar and place it in sterile jars.

Step 8. Bon appetit!

Zucchini, like milk mushrooms, for the winter

Zucchini, like milk mushrooms, for the winter is an amazing appetizer that you can easily serve even at a holiday table and have no doubt that your guests will be unhappy. Fresh parsley and piquant garlic give green fruits a special taste; you will definitely like it!

Cooking time – 5 hours

Cooking time – 60 min.

Portions – 8.

We use a glass with a volume of 200 ml.

Ingredients:

• Peeled zucchini – 3 kg.
• Large carrots – 2 pcs.
• Dill – 1 bunch.
• Parsley – 1 bunch.
• Chopped garlic – ½ tbsp.
• Salt – 2 tbsp.
• Ground black pepper – 1 tbsp.
• Granulated sugar – 1 tbsp.
• Table vinegar 9% – 200 ml.
• Vegetable oil – 1.5 tbsp.
• Cloves – 8 buds.
• Laurel leaf – 8 pcs.

Cooking process:

Step 1. Peel the zucchini and get rid of the seed capsule in any convenient way.

Step 2. Cut the pulp into small random segments.

Step 3. Cut the peeled carrots into rings.

Step 4. Thoroughly rinse the greens under running water and shake off excess moisture.

Step 5. Remove the husks from the garlic and cut into slices.

Step 6. Finely chop the greens.

Step 7. Mix zucchini with carrots, herbs, garlic and black pepper.

Step 8. Add vinegar, vegetable oil, granulated sugar and salt to the mixture – mix and leave covered for three hours.

Step 9. Place cloves and bay leaves at the bottom of sterile jars.

Step 10. Fill the containers with vegetables and add the marinade.

Step 11. Sterilize the workpieces in a saucepan with water, covering with lids. For a half-liter jar, 20 minutes is enough.

Step 12. We seal the hot jars and leave them under a blanket until they cool completely. Such preparations are perfectly stored at room temperature. Bon appetit!

Finger-licking zucchini salad for the winter

Finger-licking zucchini salad for the winter is a popular dish that even an inexperienced cook can prepare, because the preparation process is very simple and will not take up much of your free time. The snack contains only natural and healthy ingredients.

Cooking time – 3 hours

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Zucchini – 500 gr.
• Onion – 2 pcs.
• Garlic – 3 teeth.
• Carrots – 2 pcs.
• Salt – 2 tsp.
• Granulated sugar – 1 tbsp.
• Vinegar 9% – 2 tbsp.
• Vegetable oil – 70 ml.

Cooking process:

Step 1. Wash and clean the necessary ingredients.

Step 2. Grind the squash pulp using a Korean carrot grater and pour it into the pan.

Step 3. We do the same with carrots.

Step 4. Cut the onion into thin half rings and add to other ingredients.

Step 5. Season the mixture with vinegar and vegetable oil, add salt, sugar and garlic, passed through a press.

Step 6. Mix well and let stand for about two and a half hours.

Step 7. Boil the assorted vegetables for 5-7 minutes and remove from the burner.

Step 8. Pack the snack into pre-sterilized jars and screw tightly. Turn it upside down and wrap it in a blanket for 24 hours.

Step 9. Bon appetit!

Pickled zucchini without vinegar for the winter

Pickled zucchini without vinegar for the winter is not only very tasty, but also a healthy preparation that can be offered even to those who have problems with the gastrointestinal tract. In addition, such zucchini will be an excellent addition to a side dish of potatoes.

Cooking time – 40 min.

Cooking time - 10 min.

Portions – 8-10.

Ingredients:

• Zucchini – 2 kg.
• Garlic – 3 cloves per jar
• Black peppercorns - to taste.
• Dill umbrellas - to taste.

Marinade for 1.5 liters of water:

• Water – 1.5 l.
• Salt – 2 tbsp.
• Granulated sugar – 2 tbsp.
• Citric acid – 1 tsp.

Cooking process:

Step 1. Before starting the process, sterilize the jars in any convenient way and boil the lids.

Step 2. Place spices at the bottom of a dry jar, including slices of peeled garlic.

Step 3. Peel the zucchini and randomly cut into small slices - place on top of the seasonings.

Step 4. Pour boiling water over the ingredients and leave for about 15 minutes, then pour the liquid into the pan and boil again.

Step 5. Pour salt and granulated sugar into boiling water - pour it into jars, after pouring lemon into it. Seal, turn upside down and let cool completely under a blanket. Bon appetit!

Crispy zucchini with ketchup for the winter

Crispy zucchini with ketchup for the winter is a moderately savory appetizer that will surely appeal to all lovers of the unusual and something new. It is recommended to use not ordinary ketchup as a sauce, but one with spicy flavor, it will be much tastier and more aromatic!

Cooking time - 30 min.

Cooking time – 10-15 min.

Portions – 4-5.

Ingredients:

For 4 half-liter jars:

• Zucchini – 1 kg.
• Chili ketchup – 5 tbsp.
• Greens – 1 bunch.
• Water – 3 tbsp.
• Table vinegar 9% – 50 ml.
• Laurel leaf – 4 pcs.
• Black peppercorns – 8 pcs.
• Cloves – 4 buds.
• Garlic – 1 head.
• Salt – 1 tbsp.
• Granulated sugar – 2 tbsp.

Cooking process:

Step 1. Place washed greens and laurel leaves in sterilized jars.

Step 2. Place the zucchini cut into slices on top of the spices, evenly adding cloves, peppercorns and garlic.

Step 3. To prepare the marinade, add sugar, salt and ketchup to a saucepan.

Step 4.Fill the ingredients with water, bring to a boil and add vinegar - remove from the stove.

Step 5. Pour the marinade into jars with vegetables and cover with lids, place the jars in a pan, the bottom of which is covered with a towel, sterilize the preparations for 10 minutes from the moment of boiling.

Step 6. Carefully remove the hot jars and roll them up. Cool upside down, under a terry towel. Bon appetit!

Fried zucchini with garlic for the winter in jars

Fried zucchini with garlic for the winter in jars is a dish that you have most likely never tried before and it’s a shame! Unfortunately, very few people know about this recipe, however, the ruddy slices of soft zucchini make you fall in love with them from the first tasting.

Cooking time – 1 hour 10 minutes

Cooking time - 20 minutes.

Portions – 5.

Ingredients:

• Zucchini – 1 kg.
• Salt – 1 tsp.
• Sunflower oil – 40 ml.
• Bay leaf – 3 pcs.
• Garlic – 4 teeth.
• Vinegar 9% – 25 ml.
• Black peppercorns – 8 pcs.
• Dill – 1 bunch.
• Parsley – 1 bunch.

Cooking process:

Step 1. We wash the zucchini under running water, let it dry and cut it into circles, no more than one and a half centimeters thick.

Step 2. At the same time, chop the greens and cut the peeled garlic cloves into slices.

Step 3. Heat sunflower oil in a frying pan and fry the zucchini until a characteristic crust forms on both sides.

Step 4. Place the ruddy slices into sterile jars, topping each layer with dill, parsley, peppercorns, bay leaves and slices of garlic, pour in vinegar, salt and cover with lids.

Step 5. Sterilize the workpieces in a saucepan with water for about 20-25 minutes from the moment of boiling. Then we roll it up and, after cooling, transfer it to a storage location. Bon appetit!