A variety of zucchini are suitable for preservation - both young ones with delicate skin, and large overripe ones with large seeds. From the latter, only clean pulp will go to the jars in shavings or cubes.
Squash caviar
Ingredients:
- zucchini - 1 kilo;
- tomatoes - 300-350 g;
- carrots - 200-250 g;
- white onion - 200-250 g;
- dried garlic - half a teaspoon;
- salt - 1 tsp with a slide;
- sugar - 3 tsp;
- refined oil - 70 ml.
Preparation:
Peel the zucchini from the dense skin. This procedure is needed even for young vegetables. Peel the rest of the vegetables. Cut the stalks of tomatoes, remove the skin. The easiest way to do this is after dipping the vegetable for a few seconds in boiling water. It should be noted that vegetables should be weighed already rid of all that is superfluous.
Chop the prepared ingredients coarsely. Fry vegetables in a skillet with a small amount of any fat. It is necessary to consistently subject them to heat treatment. First, fry the onion pieces (about 1.5 minutes), then the carrots (2.5-3 minutes), then the zucchini (another 6-7 minutes). Vegetables are cooked by heating the stove slightly above average. After reducing the heat, you can send tomatoes and salt to the pan. Mix everything, cover and simmer for about 20-25 minutes, stirring often with a wooden spatula. If the tomato skins have not been peeled off immediately, it will be fairly easy to pick them out of the pan.
Transfer the softened vegetables to a heavy-bottomed saucepan. Add garlic (dry) and granulated sugar. Kill everything with a blender. Bring the mass to a boil. Boil after that for 6-7 minutes. In the process, the composition should actively seethe. Stir it continuously, but do it carefully, as the mass will splash.
Pour the contents of the saucepan into sterilized containers. Close with sterile lids. Wrap in a blanket and let cool completely. From the specified amount of ingredients, about 1 liter of a snack is obtained. You need to keep it cool. Such a successful recipe will allow you to prepare a delicious "spread" on bread. You can also use it as a sauce.
Zucchini snack bars
Ingredients:
- zucchini - 5 kilos;
- onions and carrots - 320-350 g each;
- sunflower oil - 2 full glasses;
- table vinegar and sugar - 1 glass each;
- salt - 2 tbsp. l. with a slide;
- slices of fresh garlic - 200-250 g;
- assorted greens (best of all dill + parsley) - 80-100 g.
Preparation:
Wash all vegetables. Start preparing from the base - zucchini. First, cut off the skin from them, remove large seeds. Grind the remaining parts with a coarse grater. If such a "helper" is not at hand, you can simply cut the zucchini into circles, and then each into quarters.
Chop the onion very finely. Grater the carrots. Rinse the greens first, dry, and then chop finely. The most convenient way to do this is with kitchen scissors.
Mash the peeled cloves of garlic. Throw away their dark centers. The remaining parts can be passed through a meat grinder, garlic press or chopped with a fine grater.
In a large and easy-to-mix saucepan, combine all the prepared ingredients, except for the garlic and greenfinch. Cover them with sand and salt. Cover with oil and vinegar. Send the container with all its contents to the fire. Cook the composition for 20-25 minutes with frequent stirring. After this time, add the garlic and herbs. Continue cooking for another 10-12 minutes.
Distribute the finished and slightly cooled dish into sterile glass containers. It is most convenient to take half-liter jars. Process them full (sterilize) for another 8-9 minutes.
Roll up a snack. Cool down. Send for storage.
Tomato and Pepper Salad
Ingredients:
- already peeled zucchini - 1 kilo;
- tomatoes (ripe and slightly soft) - 1, 5 kilos;
- sweet peppers of any color - 4-5 pods;
- garlic - 7-8 cloves;
- granulated sugar - half a glass;
- table vinegar, salt and vegetable oil - 1 tbsp each l.
Preparation:
Chop the pre-peeled main vegetables into medium cubes. The optimal width of each should be about 1.7-2 cm.
Cut off the stalk from the Bulgarian sweet peppers. Thoroughly scrub all seeds. Cut the remaining pieces into neat squares. Chop the tomatoes into medium-sized cubes. To make the salad more tender, you can first remove the skin from the tomatoes and peppers. But this is an optional step - it greatly complicates the cooking process.
Put the tomato slices first into the pot. Send a container with them to the stove. Pour sugar and salt on top. If we talk about the last dry component, then the iodized or the “extra” version is categorically not suitable. Mix everything gently so as not to knead the vegetables.
Bring the tomato mass to a boil over medium heat. Cook it for about 12 minutes, stirring occasionally.
Add pieces of the rest of the prepared vegetables. Pour in oil. Repeat stirring, then boil the mass and continue cooking for another half hour. About 7-8 minutes before the composition is completely ready, add chopped garlic to it. It can be cut into small pieces or passed through a press.
A couple of minutes before removing the pan from the stove, pour vinegar into it. Place the lid on the container immediately. Bring the mixture to a boil and remove the pan from the stove. Pour the composition into prepared jars while still hot. Roll up the lids. Immediately turn the containers upside down, cover with a warm blanket.
Only after it has cooled completely can the salad be transferred to a storage location. It should be cool and dark.
Zucchini "like mushrooms"
Ingredients:
- zucchini - 2 kilos;
- fresh dill and parsley greens - 25-30 g each;
- garlic - 5-6 cloves;
- assorted ground peppers and nutmeg - 5-8 g;
- coarse salt - 30-35 g;
- sugar - 70-80 g;
- "Lemon" - 8-10 g;
- unrefined oil - 170-180 ml.
Preparation:
For such a dish, dense green-fruited zucchini is well suited. Rinse them several times with running water. Cut into thin slices. If at the same time the middle of the vegetable turned out to be soft and "loose", it is worth carefully removing it with a sharp knife along with all the seeds that came across. Cut the remaining pieces into neat medium-sized pieces.
Place prepared courgettes in a saucepan. Be sure to take a container with an enamel coating.
Rinse the parsley and dill thoroughly separately. Leave the green tea in a colander so that all excess liquid is drained from it. Next - chop the ingredients with kitchen scissors, including the stems. Transfer them to a container with prepared courgettes. Send small cubes of fresh garlic there.
It will be possible to stir the mass only after all the salt, granulated sugar, peppers, "lemon" and nutmeg are poured into it. Next, fill the components with oil. And finally - mix.
Cover the pan with all the contents with a lid. Leave to marinate directly on the table for 4, 5-5 hours. During this time, the vegetables will give a sufficient amount of juice. Together with all the spices, it will turn into a delicious marinade.
Transfer the composition from the saucepan to the prepared jars. Fill from top to the neck with juice with spices. Send the containers into a pot lined with a natural cloth towel and filled with water. After boiling the liquid inside the jars, count down for 10-12 minutes. Roll them up, turn them over and cover them with a blanket or old winter jackets. Move to cold for long-term storage.
In general, you can take a sample from a snack after 5-6 days. But the characteristic "mushroom" taste will appear in no less than 15 days. This simple and straightforward recipe will allow you to prepare a very successful snack at home easily and quickly.
Adjika
Ingredients:
- zucchini - 3 kilos;
- carrots and bell peppers - half a kilo each;
- garlic - 5 whole heads;
- tomatoes - 1, 5 kilos;
- granulated sugar - 80-90 g;
- salt - 2 tbsp. l. with a slide;
- ground red pepper - 2, 5 tbsp. l.;
- refined oil - a full glass.
Preparation:
Sort out, rinse and prepare all the vegetables declared in the recipe. Pass ripe tomatoes with the skin through a meat grinder. Cut off the dense upper skin from the zucchini and process them with the same “kitchen helper”.
Pass through a meat grinder one by one all the vegetables used. After tomatoes and zucchini - sweet pepper. It is imperative that you first cut off the stalk from it, and also clean out all the seeds and remove the internal partitions. Next - carrots and garlic. The latter can be simply crushed in a mortar or passed through a press.
Combine all prepared vegetables in a common bowl. Cover with oil and cover with dry ingredients, except for pepper. Cook the composition over a fire for a little less than average 40-45 minutes. From time to time you need to gently stir it with a wooden spoon.
After adding red pepper, leave the container with adjika on the stove for another 10-12 minutes. Arrange in sterile containers. Roll up, turn over and cover with a blanket until morning.
Snack "Tatar melody"
Ingredients:
- zucchini (already without skin and seeds) - 2 kilos;
- sweet pepper - 2 pods;
- carrots, onions and sweet and sour apples - 2 pcs.;
- garlic - 4-5 cloves;
- fresh hot peppers - 2 pods;
- tomato paste - 70-80 g;
- granulated sugar - 140-160 g;
- refined oil - 70-80 ml;
- salt - 30-40 g;
- table vinegar - ½ tbsp.
Preparation:
Chop the peppers without seeds and stalks at random coarsely. Also grind all other fruits, except the courgettes. Next - process the ingredients with a blender or other "kitchen helpers". If the former is used, it is best to choose the "grater" nozzle.
Fry the vegetable mixture in hot oil. Add the paste, salt and sugar immediately. Their number can be adjusted to your liking.
Leave the mixture on fire for 15-17 minutes. After boiling, you need to reduce the heating of the stove. Until the very end, the composition should barely boil.
Peel the zucchini of all excess. If they are old, be sure to remove all seeds from their center with a knife or spoon. Cut into bars.
When only a light crunch remains in the carrots in the pan, it's time to fill in the squash cubes. After mixing and boiling the composition, leave it on the stove for another 20-25 minutes.
Be sure to try the mass at this stage for sugar and salt. After that, pour in the vinegar. Stir the food. Leave the future snack on the fire for another quarter of an hour.
Arrange the treats in prepared glass containers. In the process, lightly press down the vegetable mass with a spoon. The result will be about 4 containers of half a liter.
Allow the contents of the jars to cool slowly under a warm blanket. For the winter, send them cool. The lowest shelf of the refrigerator, an insulated balcony (if warm days are no longer expected ahead) or a cellar are well suited for this. Such a canned snack will be delicious served with meat dishes.
