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How to cook zucchini for the winter?

Irina Vashchenko
Irina Vashchenko
September 8, 2014
How to cook zucchini for the winter?

Squashes are both a great side dish for meat and an independent dish. In the summer, with the onset of the season blanks for the winter, many housewives think about how to make zucchini for the winter. They can be closed in pieces, prepare a snack like mushrooms or tasty squash caviar.

How to prepare zucchini in marinade

You can prepare zucchini for the winter in vinegar marinade, they will turn out very fragrant and crispy.

Ingredients per one three-liter jar:

  • 3-4 large zucchini;
  • 1.7 l. water;
  • 2 tbsp. salts (per liter of water);
  • 2 tbsp. sugar (per liter of water);
  • 2-2.5 tbsp. vinegar on a 3-liter jar;
  • parsley;
  • 2-3 pieces sweet pepper;
  • 5-6 pieces - pepper peas allspice, black pepper peas;
  • celery to taste;
  • 4-5 cloves of garlic.


  1. Wash squash, cut into circles and cut each circle in half.
  2. Bulgarian pepper wash, peel and cut into quarters.
  3. Sterilize jars, put zucchini, Bulgarian pepper, garlic whole cloves in them,parsley and celery.
  4. Prepare the marinade - in 1.7 liters of water pour 2 tbsp. l granulated sugar and salt. Let the marinade boil.
  5. Pour the marinade with the boiling marrows, close them with a previously sterilized lid and let them stand for 15 minutes.
  6. Pour the marinade back, bring to the boil again and pour into the zucchini again.
  7. The procedure is repeated three times, before the third time we pour the marinade, put the allspice and pepper in the jar, add 2-2.5 tablespoons of vinegar to it. Fill with hot liquid and roll up the cans with lids.
  8. Banks are covered with a warm blanket and leave them to cool completely.

How to cook zucchini like mushrooms

You can also make a very interesting dish out of zucchini for the winter. It is very reminiscent of pickled mushrooms, and it can be used as an independent spicy snack, and in combination with meat and cereals.


  • 3 kg of zucchini;
  • a bunch of dill and a bunch of parsley;
  • 2-3 medium sized carrots;
  • half a cup of garlic, crushed in a garlic;
  • 2 tbsp. salts;
  • 3 tbsp. l Sahara;
  • a glass or one and a half cups of vegetable oil;
  • a glass of vinegar;
  • 1 tbsp. black ground pepper.


  1. Squash into slices and carrot slices.Finely chop the greens.
  2. Put everything in a large saucepan and fall asleep with garlic.
  3. Pour with oil, vinegar, salt and pepper.
  4. Mix well and leave to soak for 3-5 hours.
  5. After that, squash with vegetables divided into banks and sterilized for 15-20 minutes.
  6. Roll up the cans with lids, cover them with a warm blanket and leave them to cool completely.

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