Little-known Ways To Prepare Zucchini For The Winter

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

How to prepare zucchini for the winter: 7 ways that not everyone has heard of

Zucchini is often underestimated: a wide variety of delicious and healthy dishes can be obtained from this vegetable. Moreover, it can be prepared for the winter, to pamper yourself with the "sun" on frosty days.

Put in the freezer

Vegetables must be washed, dried and cut in any way. If the zucchini are old, then it is recommended to first clean them of the shell and seeds. Then blanch for 1-2 minutes. This step is not necessary, but it is he who will allow the fruit to retain its taste.

Then the zucchini should be cooled in cold water and dried with a clean towel. Put in a bag and tie tightly, while removing air from it. Then send it to the freezer for storage.

Salt in a jar

This preparation will replace traditional pickles. The following products are required:

• 10 kg of zucchini;
• horseradish and black currant leaves;
• spicy pepper;
• dill;
• 100 g of garlic.

For the brine, you need 5 liters of water and 300 g of salt.

Put herbs and garlic at the bottom of the jars. Wash the courgettes and cut lengthwise or into rings. Fill the containers with them, cover the top with the rest of the herbs.

Pour with brine. Leave for two days. Then add brine to keep the jars full. Lower to basement or refrigerate for further fermentation.

Keep fresh

Zucchini varieties Arlika, Aeronaut, Negritenok, Grushevidny, Yakor are suitable for such a preparation. Use only unripe fruits with a stem length of at least 5 cm, which will prevent the penetration of pathogens into the pulp. They also cannot be washed.

Zucchini must not be wrapped in plastic. The optimum storage temperature is + 4 … + 10 ° С with a humidity of about 80% (cellar, insulated balcony).

Small amounts can also be kept in the refrigerator by placing each vegetable in a separate paper bag with holes. In this form, the fruits do not deteriorate for 3 months.

Prepare squash caviar

This appetizer can be a sauce for main dishes or an addition to a side dish. For classic caviar you need:

• zucchini, onion, carrot, 2 pcs.;
• 3 tbsp. l. refined sunflower oil;
• 2 cloves of garlic;
• 3 tbsp. l. tomato paste;
• salt and pepper;
• 1 tbsp. l. vinegar.

Wash and dry vegetables. Grate carrots, cut onion into cubes. Saute in vegetable oil until golden brown. Add chopped zucchini to the pan.

Transfer everything to a saucepan, pour in a little water. Simmer the contents for 1 hour over medium heat, stirring occasionally.

In 15 minutes before the end of the process, add chopped garlic, tomato paste and your favorite spices.

It is recommended to either pass the prepared caviar through a meat grinder or puree in a blender. Next, you need to add vinegar, bring to a boil and put in jars.

Close the jam

For jam you will need:

• peeled zucchini, granulated sugar, 1.1 kg each;
• 1 lemon;
• 100 ml of water.

Peel vegetables, remove seeds. Chop the pulp, mix with the sugar syrup. Bring the mass to a boil, cook for 20 minutes, stirring occasionally.

After the time has elapsed, add the lemon crushed with the zest. Simmer for another 30 minutes until thickened. Pour into containers.

Marinate

The following products are required:

• 2 zucchini;
• 4 tomatoes;
• 2 onions;
• 3 cloves of garlic;
• fresh dill;
• black peppercorns;
• mustard seeds;
• Bay leaf;
• 2.5 tbsp. l. Sahara;
• 1.5 tsp. salt;
• 20 ml vinegar;
• 300 ml of water.

Wash the zucchini, dry it, if the fruits are old, remove the shell and seeds. Cut into medium cubes.

Coarsely chop the tomatoes. Put dill umbrellas, peeled garlic, pepper and bay leaves, mustard seeds in prepared jars. Next, lay out the vegetables in layers.

Mix water, salt and sugar, bring the marinade to a boil and pour into containers with vegetables, add vinegar. Sterilize for 10-12 minutes, roll up.

Close up salad

The zucchini in this salad is always juicy and spicy. For 1 liter of workpiece you will need:

• 650 g of young zucchini;
• 2 carrots;
• 3 cloves of garlic;
• black peppercorns;
• dill, coriander, caraway seeds;
• 1.5 tsp. salt;
• 1.5 tbsp. l. Sahara;
• 2 tbsp. l. soy sauce and odorless sunflower oil;
• 50 ml vinegar.

Peel the courgettes, cut into cubes. Grind carrots and garlic in the same way. Put dill and pepper on the bottom of the jar, then fill it with vegetables, alternating with seeds, salt and sugar.

Add soy sauce, vinegar and oil. Leave on for 20 minutes. Pour boiling water over the vegetables, then sterilize the salad for 30 minutes. Roll up, turn over and wrap up.