Recipes for marinated zucchini with hot and spicy additives

Preparing the ingredients

To ensure your chosen canning or pickling recipe meets your expectations, it's important to choose the right zucchini for canning. The vegetables should be medium-sized, with seeds that haven't fully formed. Pay attention to the skin: ideal zucchini have clean, firm skin with a uniform color.

In addition to the zucchini itself, you'll need herbs, garlic, spices, and other vegetables. Depending on the recipe, you might also need onions, tomatoes or tomato sauce, cucumbers, and even honey or rice. All ingredients for your homemade preserves should be thoroughly washed and dried.

Video: "Pickled Zucchini for the Winter"

This video will show you a recipe for pickled zucchini for the winter without sterilization.

Simple recipes

There are two main methods for preserving zucchini: one with sterilization and the simpler one without. The latter is used when you're desperately short on time or if you only have a small supply of vegetables to pickle.

With sterilization

To marinate 8 liter jars of this delicious vegetable dish, prepare the following ingredients:

• 5 kg of young small zucchini;
• a set of greens for pickling: horseradish and cherry leaves, parsley, dill umbrella, garlic;
• hot pepper and peppercorns – optional;
• 6 tbsp rock salt;
• 5 tbsp. granulated sugar;
• 0.3 l of vinegar (9%);
• 3.5 liters of clean cold water.

The step-by-step cooking process looks like this:

1. Let's prepare the jars: wash and sterilize them, don't forget the lids.
2. Let's prepare the brine: pour the water into a saucepan, add salt and sugar, and bring to a boil. Once the brine comes to a boil, add the vinegar and remove from the heat.
3. While the water is heating, fill the jars with herbs, spices and randomly chopped zucchini.
4. Pour boiling brine into the jars and immediately cover them with lids.
5. We sterilize each jar in a pan of boiling water for 10 minutes after boiling, roll it up with a key and wrap it up until it cools completely.

Finger-licking good

This is a truly successful recipe for preserving delicious zucchini for the winter. What's more, this appetizer is quick to prepare, without the need for sterilization.

Ingredients:

• zucchini – 3 kg;
• sweet bell pepper – 1 kg;
• tomatoes – 0.5 kg;
• garlic – 2 heads;
• hot pepper – 2 pods;
• sugar – 180 g;
• salt – 2 tbsp;
• vegetable oil 0.25 l;
• vinegar (9%) – 150 ml.

From the specified amount of ingredients you should get about 5 liters of ready-made vegetable snack.

Wash the zucchini and cut into medium-sized pieces. Puree the tomatoes, bell pepper, and hot pepper in a blender or through a meat grinder. Place the resulting vegetable paste in a saucepan, add the minced garlic, vegetable oil, sugar, and salt. Mix well and add the zucchini.

Cover the pan with a lid and simmer the vegetables for about 20 minutes once the mixture comes to a boil. Now add the vinegar, let it simmer for another 2-3 minutes, and remove from the heat. Place the cooked zucchini in jars and wrap them until cool. You can store these canned zucchini even in a city apartment, just keep them away from light and heat sources.

With rice

Be sure to try this delicious zucchini and rice salad recipe – it's delicious and quick to prepare with simple, affordable ingredients.

Ingredients:

• 2 kg of tomatoes and zucchini;
• 0.5 kg onions;
• 0.5 kg sweet bell pepper;
• 0.5 kg carrots;
• 2 cups long grain rice;
• 0.25 l of vegetable oil;
• 100 ml vinegar (9%);
• 2 tbsp. salt;
• 4 tbsp. sugar.

Important: The quantities listed are after peeling and chopping. The final yield should be approximately 5.5 liters.

Prepare the vegetables: grate the carrots coarsely, dice the onion, and thinly slice the pepper. Cut the zucchini into small pieces. Puree the tomatoes in a blender.

Pour oil into a saucepan, add the vegetables (except the zucchini and tomatoes), and simmer over medium heat for about 20 minutes. Now you can add the tomato mixture and chopped zucchini, season with salt and sugar. Let simmer for another half hour, until the zucchini releases enough juice. Once this happens, add the rice and simmer for another 30 minutes. When the rice is done, pour in the vinegar, let it simmer for another 1-2 minutes, and immediately pour into the prepared jars.

With tomato paste

Pickles prepared according to this recipe turn out not only tasty, but also decorative.

To prepare 4.5 liters of the finished product, take:

• 3 kg young zucchini;
• 1.5 kg sweet pepper;
• 2 hot peppers;
• 0.5 kg tomatoes;
• 2 heads of garlic;
• 3 full tablespoons of tomato paste;
• 250 g sugar;
• 0.5 l of water;
• 250 ml sunflower oil;
• 100 g coarse salt;
• 0.5 cups of table vinegar (9%).

Let's look at the recipe step by step:

1. Peel the zucchini and cut into small strips.
2. Bell pepper – cut into strips.
3. Puree the tomatoes in a blender until smooth.
4. Finely chop the hot pepper and press the garlic through a press.
5. Combine tomato paste with water and stir.
6. Place all the vegetables in a suitable sized saucepan, add salt, sugar, oil, tomato puree and paste mixed with water.
7. Mix everything well and bring to a boil over high heat. Then reduce the heat and let the mixture simmer for 20 minutes.
8. Now you can pour in the vinegar and leave the pan on low heat for another 10 minutes.
9. We put the prepared snack into jars and seal them immediately.

With tomato sauce

If you don't have tomato paste, you can can zucchini with tomato sauce. This recipe is similar to the previous one, but with a few differences.

You will need:

• 1 kg of zucchini;
• 0.8 kg tomatoes;
• 0.35 kg bell pepper;
• a small bunch of parsley and dill;
• 1 tbsp. salt;
• 2 tbsp. sugar;
• 1.5 heads of garlic;
• 100 ml refined vegetable oil;
• peppercorns.

Slice the zucchini and fry in vegetable oil. Roughly chop the tomatoes and onions and simmer in a frying pan until they release their juices. Puree the onion and tomato mixture in a blender, adding sugar, salt, herbs, and chopped garlic.

Place equal parts zucchini and marinade in prepared jars, add pepper and spices. Cover with lids and sterilize in boiling water for 30 minutes.

With mustard

Zucchini with mustard turns out crispy, sweet and sour, and spicy, reminiscent of Korean-style vegetables. They must be marinated and sterilized, otherwise the flavor will be lost.

Ingredients required:

• zucchini – 4 kg;
• granulated sugar – 1 cup;
• vinegar (9%) – 1 glass;
• vegetable oil – 1 cup;
• mustard powder – 3 tbsp;
• non-iodized salt – 3 tbsp;
• ground black pepper – 2 tbsp.;
• 3 heads of garlic;
• a bunch of dill.

Cut the zucchini into small cubes, place in a large saucepan, and add the remaining ingredients: herbs, garlic, spices, sugar, salt, and vinegar. Mix the vegetables and leave to marinate for 1–2 hours in a cool place. Meanwhile, sterilize the jars and lids.

Place the zucchini into jars, pressing lightly, cover with lids, and sterilize in boiling water for about 20 minutes (for 0.5L jars). Roll up the finished snack and wrap it until cool.

Zucchini pickles are a great addition to the winter menu, pairing well with almost any food.

They go well with boiled potatoes, complement the flavor of meat dishes, and are even honored guests at the holiday table.