Ukrainian canned zucchini. Ukrainian-style zucchini in jars for the winter is very tasty

An old, delicious recipe for grandma's fried zucchini in Ukrainian. This is a very easy way to prepare roasted summer squash. For such a dish, it is better to take young zucchini, they are tastier, and leave the older ones for twisting for the winter. So, wash the zucchini, peel it, grate it lightly with salt and leave it in a bowl for 10-15 minutes. After the salted zucchini have stood for a while, you can fry them in sunflower oil until golden brown, after rolling them in flour and thoroughly shaking them so that they do not stick to the frying pan. In principle, you can stop there and eat zucchini just like that, or you can...

Garlic sauce for fried zucchini

There is a second, more complex way to fry zucchini, and it involves a spicy garlic sauce. To do this, take 4-5 cloves of garlic for about 2 medium-sized zucchini, chop them finely and put them in a mortar. Send there a pinch of black and a pinch of ground red pepper, 1 teaspoon of 9% vinegar, 1 teaspoon of sugar. Grind all ingredients thoroughly until smooth. We taste it and add what is missing to taste.

This gravy can be immediately spread on the zucchini, or you can put it separately in a gravy boat, where everyone can add as much sauce as they need. The top of the zucchini can be decorated with chopped dill. By the way, you can add a little homemade mayonnaise to this gravy, it will also be very tasty.

Bon appetit!

"Vesti" has collected simple but original recipes for zucchini preparations - from snacks to jam

Zucchini is an almost universal vegetable, from which you can prepare a huge variety of preparations for the winter: from salads and snacks to jam.

• Zucchini diet for weight loss: reviews, results, menu

The most common are recipes for all kinds of zucchini salads. Such zucchini preparations are varied not only in taste, but also in the form of cutting the vegetable: zucchini is cut into slices, cubes, strips, rings and half rings.

Pickled zucchini is an excellent alternative to pickled cucumbers. Moreover, for particularly busy housewives or simply for those who do not want to bother themselves once again, there is an excellent recipe for canning zucchini without sterilization. For those who don't like vinegar, pickling zucchini is a good option. Salted (fermented) zucchini can be rolled into jars, or zucchini can be stored without heat treatment in a cold place.

Recipe for canning zucchini without sterilization

The recipe is very simple and takes no more than an hour. A little secret: when pickling zucchini, it is recommended to add horseradish root and leaves, as well as cherry leaves to taste.

For a three-liter jar will be needed:

• 1.5-1.7 kg of zucchini;
• 3-4 branches of parsley;
• 3-4 cloves of garlic;
• 3 tbsp. l. sugar and salt;
• 6 tbsp. l. vinegar;
• bay leaf and peppercorns.

Cooking procedure:

Wash the vegetables and cut into slices no thicker than 1 cm. Cover with running water and leave for three to four hours.

Drain the water; it is no longer needed.

Place parsley, bay leaf and pepper with garlic at the bottom of a sterilized jar.

Place the zucchini in the jar as tightly as possible, add hot boiled water and cover with a lid.

After 20-25 minutes, pour the water into a saucepan, add salt and sugar. Bring to a boil, then add vinegar.

Pour the brine into a jar and cover with a lid.

Turn the jar over and cover it with a blanket until it cools completely.

Photo: dietmaster.com

Winter zucchini in Korean

This is a delicious salad of pickled zucchini with carrots and peppers. Like other vegetables, Korean-style zucchini is prepared with spices, which necessarily include coriander.

Will need:

• zucchini - 1 kg,
• carrots - 2-3 pcs.,
• sweet red pepper - 2-3 pcs.,
• garlic - 1 head,
• spices for Korean carrots - 1-2 teaspoons,

For the marinade:

• sugar - 0.5 cups,
• vinegar 6% - 0.5 cups,
• vegetable oil - 0.5 cups,
• salt - 1 tbsp. spoon.

Cooking procedure:

Wash the zucchini, peel and grate on a Korean carrot grater.

Peel and wash the carrots, grate them on a Korean carrot grater.

Wash the pepper, remove the seeds. Cut the pepper into strips.

Peel the garlic. Grate on a fine grater or crush with a press.

Mix vegetables, garlic and spices. Place in the refrigerator for 5 hours.

Prepare the marinade. To do this, mix vinegar, sugar, salt. Add vegetable oil and mix thoroughly again. Do not heat.

Pour the marinade over the vegetables and stir.

Place the salad in sterilized jars.

Sterilize Korean-style zucchini in liter jars for 25-30 minutes (in half-liter jars - 15-20 minutes), then roll up the jars.

Photo: prouditaliancook.com

Zucchini "Mother-in-law's tongue"

Will need:

• zucchini - 3 kg,
• tomatoes - 3 kg,
• sweet pepper - 5 pcs.,
• garlic - 4 heads,
• hot pepper - 1-2 pcs.,
• vegetable oil - 250 ml,
• vinegar 9% - 100 ml,
• sugar - 6-8 teaspoons,
• salt - 5-6 teaspoons.

Cooking procedure:

Wash the tomatoes, cut into several parts.

Wash the pepper, chop it, remove the seeds.

Pass tomatoes and peppers through a meat grinder. Pour into a saucepan.

Peel the zucchini and cut into tongue-shaped slices.

Peel the garlic and chop finely. Cut the hot pepper without seeds.

Bring chopped tomatoes and peppers to a boil. Place the tongues, butter, salt, sugar into the boiling tomato mass and cook for 30 minutes.

Add vinegar, chopped garlic and pepper, cook for another 5 minutes.

Wash the jars thoroughly and sterilize.

Place the snack in sterilized jars and roll up.

Photo: ninetrends.ru

Squash caviar for the winter

Thanks to this recipe, you can satisfy not only hunger, but also nostalgia for childhood: caviar is obtained just like in the old days, from a tin can.

Will need:

• young zucchini - 3 kg,
• tomato paste - 350 g,
• sugar - 1 tbsp. spoon,
• salt - 1 tbsp. spoon (to taste),
• pepper - 0.5 teaspoons,
• garlic - 7 cloves,
• onions - 4 pcs.,
• carrots - 4 pcs.,
• vegetable oil - 150 g (to taste).

Cooking procedure:

The jars must be washed with soda and sterilized in any way. Pour cold water over the lids and boil for 1-2 minutes.

A cauldron or bowl needs to have a capacity of at least 6 liters.

Wash the young zucchini and remove the skin. Cut into cubes (about 1x1 cm in size).

Peel the onion, wash it, cut it into cubes. Peel the carrots, wash them, grate them on a coarse grater. Peel the garlic.

Finely chop the garlic with a knife.

Heat a cauldron, pour in vegetable oil. Place onions and carrots in hot oil. Simmer, stirring, over medium heat for about 5-7 minutes.

Then add all the other ingredients. Mix everything thoroughly.

Simmer for 45 minutes, stirring, over medium heat, until the vegetables are completely softened.

Gently beat the vegetable mass with a blender.

Then bring the finished caviar to a boil, transfer to jars and roll up.

Cover the jars with a blanket until completely cool. Squash caviar is ready for the winter.

Photo: fresh.co.uz

Zucchini-lemon jam

Zucchini itself is very tender, slightly tasteless, so other ingredients with a bright taste (about 20%) are added to the jam.

As a result, the zucchini absorbs the taste of the added product. For example, you can add melon, pear, orange. In this case, lemon is added.

Will need:

• young zucchini - 1.3 kg,
• sugar - 1.5 kg,
• lemon - 1.5 pcs.,
• citric acid - 1/4 tsp.

Cooking procedure:

Wash the zucchini, do not peel it, cut into cubes.

Pour boiling water over the lemon, chop finely without removing the skin. Add to zucchini.

Add sugar, leave for several hours, or overnight, to let the juice flow.

Put on fire, let it boil, after 5 minutes remove from heat. Repeat the procedure in the morning and evening for two days.

On the third day, cook over low heat until the desired consistency (about half an hour).

At the end of cooking, add a little citric acid (1/4 teaspoon), the jam will turn out to be a beautiful yellow color.

The output is 1.75 liters of jam.

Photo: saucylittledish.wordpress.com

Freezing zucchini

This is the easiest and fastest method to prepare delicious vegetables without sterilization for the winter. In particular, you can freeze grilled zucchini.

Vegetables must be washed and cut lengthwise into medium slices. Fry on a grill pan. Be sure to fry without oil! Place the fried vegetables on a board in one layer and put them in the freezer. When the zucchini is frozen, you can put it in a bag or plastic container.

A little secret: after defrosting, it is better to season the zucchini with olive oil and add chopped garlic and herbs.

Fried zucchini for the winter or “Zucchini in Ukrainian”

This recipe makes a spicy snack that is a great way to get your blood pumping on cold winter days. From the specified quantity of products, 3 jars with a capacity of 400 ml are obtained.

Will need:

• young zucchini - 1.5-1.7 kg,
• vegetable oil - 100-120 ml,
• garlic - 4-5 cloves,
• parsley - 1 bunch,
• dill greens - 1 bunch,
• salt - 1.5 teaspoons,
• vinegar 9% - 3-4 tbsp. spoons.

Cooking procedure:

Wash fresh zucchini with a diameter of no more than 5-6 cm with a brush in cold water, rinse with running water, cut off the stalks and cut into circles no more than 2.5 cm thick.

Fry chopped zucchini in heated vegetable oil until golden brown.

To do this, pour 1 tbsp into the pan. spoon of oil, heat it. Add a portion of zucchini and fry them over medium-high heat for 2-3 minutes (until golden brown). Then turn the slices over and fry them on the other side for another 2 minutes.

Place the fried zucchini in a single layer to cool.

Fry the remaining zucchini in batches in the same way, adding oil as needed.

Peel the garlic, finely chop and grind thoroughly in a mortar or on a board.

Wash the parsley and dill in running water, let it drain, cut the greens into pieces 1.5-2 cm long.

Pour vegetable oil and vinegar into the bottom of a clean, dry jar, add salt, add herbs and crushed garlic.

Then place the fried zucchini tightly. Fill the jars 2 cm below the top of the neck.

Cover them with boiled varnished lids and place them in a pan with water heated to 60 °C for sterilization. Sterilization time at 100 °C: for jars with a capacity of 0.5 l - 20-25 min, 1 l - 40 min. After processing, seal the jars hermetically, turn them upside down and cool.

Photo: foodadventures.com

I suggest preparing zucchini for the winter according to my sister’s recipe from Ukraine. The zucchini turns out crispy, tasty and does not take long to cook without sterilization. I prepared zucchini this way and treated it to my neighbors in the country. Someone thought it was eggplant, someone thought it was mushrooms, but everyone liked it, so try it too - I hope you like it!

Zucchini (or zucchini) - 3 kg.
carrots - 3 pcs.
garlic (half a regular faceted glass) - 0.5 cup.
tomato paste - 0.5 l
vinegar (9%) - 0.5 cup.
vegetable oil - 1 cup.
salt - 1 tbsp. l.
sugar - 1 cup.

Cut the zucchini into rings or half rings 0.8-1 cm wide. Mix with sugar, salt, vinegar and vegetable oil. Let stand for 30 minutes.


During this time, grate the carrots. I like to grate Korean carrots. Pass the garlic through a garlic press or finely chop.


At the same time, sterilize 0.5 jars in the microwave.

The zucchini gave juice in 30 minutes, add tomato paste, garlic, carrots and boil for 30 minutes, after boiling over low heat. During the cooking process, you can adjust the amount of salt or vinegar if suddenly it seems too little. And also add hot pepper if someone likes it spicy.

We put our vegetables in hot jars, roll them under sterilized lids and wrap them until they cool completely. Yield: approximately 6 half-liter jars.

Help yourself!
Bon appetit!

It is not necessary to exclusively freeze zucchini for the winter: they can be fried and sealed in jars according to this recipe.

What is good about this method of preparing zucchini? Imagine: all the work now, and then all you have to do is open the jar and enjoy the aromatic, infused snack. Isn't it a wonderful prospect?

Even an inexperienced cook can close such zucchini for the winter - this is a very simple recipe that is accessible to everyone.

Recipe for fried zucchini for the winter in Ukrainian

For 1 jar with a capacity of 0.5 l:

800-850 g zucchini

2 tbsp. vinegar 5%

1 head of garlic

1.5-2 tbsp. vegetable oil

2-3 tsp. chopped dill and parsley

½ tsp. salt

How to seal fried zucchini for the winter:

Wash the zucchini and cut into slices up to 2cm thick, place in a frying pan with heated oil and fry on both sides until browned.

Allow the zucchini to cool, peel and pass the garlic through a press, chop the herbs.

Pack the zucchini into jars as follows: first pour vinegar and oil into the bottom of each jar, add salt, add garlic and herbs, then place the fried zucchini tightly next to each other.

Cover the jars with lids, sterilize them by placing them in a container with water (for 0.5 liter jars, 20-30 minutes of sterilization will be enough), and roll up the lids.

Happy preparations!

Friends, how do you prepare zucchini for the winter, besides simply freezing? Tell us in the comments about your favorite zucchini preparations.

Zucchini in Ukrainian style will diversify your menu in winter. These canned zucchini will be an excellent cold appetizer and addition to meat, cereals or potatoes. This is a dietary vegetable, contains many useful components and is very good for health. They are recommended to be eaten as much as possible by people with sore joints. Therefore, delicious and simple preservation of zucchini for the winter should be in the arsenal of every housewife.

A set of products for a liter jar of blanks:

— young zucchini 1.7 kg;

- vegetable oil 100 -120 g;

- garlic - 15 g.

- greens - 7 g.

- salt - 10 g;

- vinegar (9%) - 40 ml.

How to cook fried zucchini with garlic and herbs for the winter.

Cooking zucchini in Ukrainian begins with buying small young zucchini (5-6 cm in diameter).

Cut them 2-2.5 cm thick.

Fry in vegetable oil.

Place the zucchini on a plate to cool.

Finely chop the greens (dill, parsley).

Grind the garlic in a mortar.

Pour vegetable oil and vinegar into the bottom of a washed and dried jar, add herbs, garlic and pack the zucchini tightly. The jar needs to be filled 2 cm below the neck.

Then we cover it with sterile lids and sterilize it. Exposure time in boiling water: 0.5 liter jar - 25 minutes, 1 liter jar - 40 minutes.

After this procedure, the jars must be hermetically sealed, placed upside down and covered with a towel. Let them cool down like that.

Preserving zucchini for the winter using this delicious homemade recipe is both simple and cheap. In winter, opening and eating fried zucchini will be very pleasant, tasty and healthy. This is an easy and simple recipe for preparing for the winter.