Marinated zucchini in slices for the winter recipes. Marinated zucchini for the winter - cooking recipes. Instant marinated zucchini in a three-liter jar

If you have some pasta left over from lunch, find a whole new use for it! The fact is that boiled pasta can be used to make delicious casserole with cottage cheese and berries... Of course, you can boil some pasta especially for this dish. In winter, you can use frozen berries and fruits, as well as canned or thick jam. But of course, the main ingredients are pasta and cottage cheese. Any pasta will do, even noodles, and you can also choose any cottage cheese, this is how anyone likes it. This turns out to be very tender and satisfying and tasty when warm and cold. Step by step preparation of sweet casserole with pasta and cottage cheese with photo also suitable for serving portions.

Ingredients for making sweet pasta casserole

Step-by-step preparation of a sweet casserole with pasta and cottage cheese

Mash cottage cheese, store or homemade with sugar, adding regular sugar. You can use a blender to smooth out the mixture.
Add eggs to the curd and stir or beat again.
Now add sour cream and stir again. All these products can be combined at once and whipped.
Stir the boiled and then cooled pasta gently with the curd mass.
Grease a baking dish with oil. Pour the mixture into a mold and smooth with a spoon or spatula.
Pour berries, frozen or fresh, directly onto the surface of the dough. Frozen ones do not need to be defrosted first.
Cut the butter into small pieces and scatter on top of the dough and berries. The oil will give the casserole more juiciness and flavor, and the crust will not dry out.
Preheat oven to 190 degrees and bake casserole for 35-40 minutes. It will not become very fluffy, but the crust will be golden.

Serve the casserole warm or cooled with jam or honey, for tea. Bon Appetit!

If you like zucchini, be sure to make some preparations for the winter. We offer to cook pickled zucchini, the best recipes for which we have described in the article.

In our country, squash is the most popular food. You can cook them in the following ways: fry or salt, boil or marinate. Let's take a look at some simple and quick ways to make pickled zucchini.

Instant marinated zucchini in a three-liter jar

Cooking time: 1.5 hours.
Calorie content: about 200 Kcal per 100 g.

Required Ingredients:

carrots -150 g;
tomato - 500 g;
zucchini - 1.5 kg;
water - 1.5 l;
black pepper - 15pcs;
sugar - 300 g;
salt - 150 g;
dill umbrellas - 3 pcs.;
bay leaf - 3 pcs.;
vinegar - 2 tbsp. l.

How to cook

Cut the tomatoes into four parts, chop the zucchini into slices. Dill, garlic and pepper are placed on the bottom of a pre-washed and pasteurized three-liter jar. Zucchini, tomatoes, carrots are stacked on top. Then, again the same products, pour the marinade.

The brine for the marinade is prepared very simply: water is put on the fire, to which pre-mixed salt and sugar have been added, and brought to a boil. Then you need to pour in the vinegar.

Put the container in a saucepan, close the lid and sterilize for ten minutes. Then roll up the cover using a seaming wrench.

This recipe is suitable both for serving on a festive table and for storing in the refrigerator. Now this secret is available to you.

Cooking time: 20 minutes;
Caloric content: 101 Kcal per 100g.

Required ingredients for four servings:

garlic - 2 cloves;
vinegar - 1 tbsp. l;
zucchini - 0.5 kg;
salt - 10 g;
sugar - 10 g;
coriander - 5 g.

How to cook

Pour zucchini, peeled from the peel and grated with slices, with boiling vegetable oil, in which pre-fry the coriander, add finely chopped garlic, salt and sugar, vinegar, mix everything. Divide the mixture into sterile, clean and dry jars, cover with lids. Keep refrigerated.

Fast Korean Young Pickled Zucchini

This recipe is a good addition to your dinner. It is served with fried potatoes or mashed potatoes. We prepare delicious food quickly and without hassle.

Required ingredients for 5 servings:

carrots - 100 g;
onions - 100 g;
garlic - 5 cloves;
vinegar - 4 tbsp. l;
zucchini - 2 kg;
sunflower oil - 7 tbsp. l;
seasoning for Korean carrots - 20 g;
salt, sugar, herbs to taste.

Cooking time: 20 min.

Caloric content: 138 Kcal per 100g.

How to cook

Grate the zucchini on a grater designed for Korean-style carrots, add grated carrots, onion chopped into half rings, finely chopped greens, sugar, salt, vinegar and pour over heated sunflower oil. Stir, let it brew for half an hour. Can be served immediately or stored in the refrigerator.

Hearty and healthy recipe. It differs from others in its specific flavor, which will delight even an experienced gourmet.

Cooking time: 1 hour 40 minutes.
Caloric content: 152 Kcal per 100 g.

Required Ingredients:

zucchini - 1 kg;
table salt - 10 g;
sunflower oil - 200 ml;
vinegar - 5 tbsp. l;
honey - 150 g;
fresh herbs;
garlic - 4 cloves;
add ground black pepper to taste.

How to cook

Pass the garlic through a press, add a mixture of vegetable oil, honey, vinegar, pepper and finely chopped herbs. Mix. Cut the courgettes into very thin slices, place in a plate and leave for thirty minutes. Then squeeze the zucchini circles with your hands, drain the liquid and mix with the marinade. Put in a cold place until morning, preferably in a refrigerator. Delicious dish.

Canned marinated zucchini for the winter

This recipe is for those women who want to quickly prepare a stock for the winter. The secret of cooking does not have any special tricks, so the youngest housewife can handle it.

Cooking time: 2 hours.
Caloric content: 200 Kcal per 100 g.

Required Ingredients:

sugar - 1 tbsp. l;
salt - 2 tbsp. l;
dill umbrella;
peppercorns - 2 gr.;
citric acid - 2 g.;
water - 2 l;
zucchini - 1 kg.

How to cook

We sterilize the jars, put dill, pepper, zucchini slices on the bottom. Pour boiling water into the jars, close the lid and let it brew for 15 minutes. Then pour the water into a saucepan, add salt, sugar, boil, collect the foam. Add the finished marinade to the zucchini, along with citric acid. We immediately roll up and twist the cans in our hands through a towel. Thus, citric acid dissolves faster. This is followed by the cans with conservation, turn over, cover with a blanket until it cools, and then put in a cool place.

This recipe combines ease of preparation with a small investment budget for ingredients. Many have been using this recipe for a long time. Did you know about him?

Cooking time: 4 hours.
Caloric content: 85 Kcal per 100 g.

Required Ingredients:

zucchini - 5 kg;
carrots - 1 kg;
onions - 1 kg;
vinegar - 300 ml;
sunflower oil - 300 ml;
salt - 4 tbsp. l;
sugar - 300 ml;
garlic - 40 cloves;
Korean carrots - 50 gr.

How to cook

Mix vinegar, sugar, seasoning to taste, salt, vegetable oil and wait half an hour. Then grate the carrots, add the onion, cut into half rings and chopped garlic. Mix all of the above ingredients and add to the zucchini previously peeled and grated for Korean carrots. Let stand for three hours, then transfer to clean jars.

Cover the jar with a lid and sterilize for at least 30 minutes. After that, the lids should be rolled up, turned over and covered with a warm towel until it cools. Bring to the cellar or pantry for storage.

Would you like to make a delicious zucchini salad for the winter? For you - !

for cooking pickled zucchini dishes, it is best to use olive oil, it is richer in vitamins, unlike others;
so that the jars do not burst during sterilization, a clean piece of cloth should be placed on the bottom of the pan;
for cooking, it is better to pass garlic through a press, since it is impossible to chop it with a knife to the desired consistency;
it is not necessary to remove the skin from young zucchini, it is so thin that it will not hurt during cooking;
to make the marinade more tender, you should add apple cider vinegar;
to give the best taste to the zucchini blank, you need to add cilantro, basil, tarragon as greens;
thick honey melts easily in a water bath;
if the withered greens are washed alternately with cold and hot water, then it will regain its original freshness;
in order not to cry when cutting onions, you need to put cold water in your mouth and hold until the process is complete;
the skin of garlic will peel off better if it is placed in water for up to three minutes;
for grating zucchini in Korean dishes, a regular grater is more convenient;
zucchini no more than 20 cm long are used for pickling;
zucchini are soaked for 1-2 hours before preserving;
for pungency, red capsicum can be added to the marinade;
vinegar for preserving pickled zucchini, it is advisable to use nine percent;
for the best quality of the product, it is better to rinse the cans with soda;
for chopped zucchini you need less marinade than for whole ones;
young zucchini are better for salads, and later ones are better for seaming.

Marinated zucchini is a tasty and healthy appetizer suitable for both weekdays and holidays.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

A juicy vitamin product that is necessary for adults and children, a frequent element of dietary and medical nutrition - zucchini - is good in any form. Frozen vegetables are often stewed and baked, and fresh crops from the garden are often salted or pickled. Learn how to quickly and tasty marinated zucchini so that you can whip up any dish later.

How to marinate zucchini

The general principle of such preparation of a product is soaking in an acidic environment, which is created either by vinegar or its essence. In rare cases, housewives resort to citric acid, which is less harmful to the gastric mucosa. The mildest option is fresh fruit juice. However, any pickled product negatively affects the gastrointestinal tract, therefore it should be used with caution, excluded from the menu for gastritis, ulcers. The quality of the dish depends on the following conditions:

Only fresh, barely ripe vegetables. Young zucchini have thin, soft seeds that do not need to be cut, so the whole mass will go to work. A significant plus - cooking takes less time.
If you want very dense bites that will crunch even after soaking for a long time, use zucchini: they have a stronger flesh.
A light quick snack without the pronounced pungency characteristic of pickled vegetables will work if you take only 1 tsp. 9% vinegar per liter jar. It is not worth reducing this indicator, especially if you put marinated zucchini for the winter without sterilization - otherwise the product will not last long.
The amount of salt is calculated by the volume of the container in which you put the vegetables, regardless of whether you took 2 zucchini or 10. The standard version is 35 g per liter.
The duration of sterilization depends on the volume of the container: liter cans require 30 minutes, half-liter cans take 12-15 minutes.

Quick pickled zucchini

The set of ingredients is very simple - the juicy pulp of the vegetable is set off only by the piquancy of garlic and the tenderness of vegetable oil, and salt and vinegar will preserve the food. Nothing extra, so you can use the homework wherever you go. The composition of this dish is as follows:

summer fresh zucchini - 0.6 kg;
salt - 1/2 tsp;
vegetable oil - 1/2 tbsp.;
table vinegar 9% - 2 tbsp. l .;
a clove of garlic - 1 pc;
spices and herbs.

Preparation:

If the zucchini are not young, the shell and core are removed from them. Fresh summer ones are cut immediately after washing, making thick circles - at least 2 cm.
Salt the zucchini, squeeze out after half an hour. Pour out the juice.
Chop the garlic, combine with oil and spices. Professionals advise adding a sprig of dry rosemary for 3-5 minutes, and then removing it - this will give the marinade a bright, unique aroma.
Pour the zucchini with vinegar, then with the oil mixture, cover with herbs.
After half an hour, you can put the workpiece away for storage.

Korean style marinated zucchini

This dish will make a perfect pair of meat recipes, can be used for sandwiches and salads. Spicy taste, rich bright aroma, golden hue - it will be very difficult to resist. The perfect recipe for marinated zucchini for the winter for the spice lovers:

dry red pepper - 1.5 tbsp. l .;
onion - 1 pc.;
large carrots - 300 g;
strong ripe zucchini - 700 g;
vegetable oil - 1/3 tbsp.;
soy sauce - 1 tbsp. l .;
vinegar essence - 1 tsp;
sugar, salt - 1 tsp each;
sesame seeds - on the tip of a knife;
Korean seasonings - optional;
greens (any).

Preparation:

Wash and cut the courgettes into strips. Salt, press down with a heavy plate or saucepan.
Peel and grate the carrots.
Chop the onion, sauté in a spoonful of butter.
Squeeze the zucchini, combine with carrots and onions.
Dissolve the sugar in the remaining vegetable oil with soy sauce, pour this liquid over the vegetables.
Chop the garlic, season with the Korean mixture. Add seasonings, vinegar essence, herbs.
Distribute the workpiece to the jars, sterilize.

Instant pickled zucchini

The highlight of this dish is the cheese mass, which makes it nutritious and tender. Whether it is prepared quickly is an open question, but it is swept off the table in the blink of an eye. Professionals recommend that you immediately double the volume of the components. For 2 large servings you will need:

young zucchini - 500 g;
Adyghe cheese - 70 g;
apple cider vinegar - 100 ml;
grated garlic - 3 tbsp. l .;
parsley - a bunch;
olive oil - 150 ml;
salt - 1 tbsp. l.

Preparation:

Salt the vinegar, throw a torn bunch of parsley into it, mix with oil.
Grate the cheese, cut the courgettes into cubes. Fill with the liquid obtained above.
Season the dish with garlic, put in the refrigerator.

Marinated zucchini with honey and garlic

An absolutely independent dish with a delicate sweet taste and amazing aroma. Grilling the vegetables before eating is the perfect snack for weight watchers. Instant Pickled Zucchini is made from the following foods:

buckwheat honey - 2 tbsp. l .;
zucchini - 3 pcs.;
a clove of garlic - 1 pc .;
fresh apple juice - 200 ml;
fresh purple basil - a few leaves.

General fast cooking technology:

Boil apple juice, mix with honey.
Pass the garlic through a press.
Cut the courgettes thinly. Rub the basil with your fingers to enhance the aroma.
Mix all the ingredients, leave in the cold.

Marinating zucchini zucchini

Lovage deserves special attention in the recipe: housewives prefer to lay it in all zucchini blanks for the winter for the purpose of long-term storage. It is recommended to add dill umbrellas with seeds. The vinegar specified in the recipe for instant pickled zucchini can be easily replaced with essence (1 teaspoon per liter jar).

bulgarian pepper - 3 pcs.;
eggplant - 1 pc.;
carrots - 2 pcs.;
zucchini - 4 pcs.;
different peppers with peas - 6-7 pcs.;
lovage, currant leaves - to taste;
salt - 2 tbsp. l .;
vinegar - 3 tsp.

Cooking pickled zucchini:

Peel, cut, and arrange the vegetables on the wire rack. Bake on the "grill" mode until dark brown.
Boil a liter of water, salt, drain through cheesecloth. Add vinegar to the hot liquid.
Distribute vegetables in jars, sprinkle with peppers and herbs. Pour slightly cooled (80 degrees) marinade.
Boil the lids, sterilize the jars with the workpiece.
Roll up the finished dish.

Video: recipe for instant marinated zucchini

From the professional videos below, you will learn how to get a canned product that looks and tastes the same as fresh, but can survive the whole winter. Everyone will easily learn how to calculate the optimal amount of salt and vinegar when working with a long-term storage preparation, get acquainted with quick recipes for instant eating.

Until I learned how super instant marinated zucchini is made, this appetizer was associated with me only with the slender rows of three-liter cans. As a child, I liked to take such a jar from the shelf of the old cellar and pull it out. With a quick clumsy movement of the child, wipe off the thin layer of dust that has formed over the fall. Open and pull out a couple of fragrant zucchini rings with your hands. How delicious they were! And quick pickled zucchini to me somewhat remind me of those from childhood memories. Perhaps I just want to. Or maybe it is. In general, the lyrics are enough. Let's move on to theory, and then to practice.

Quick marinated zucchini with garlic and honey

Dedicated to all fans of combining incongruous and a little crazy fans of culinary experiments. Can't imagine how honey, garlic and vinegar got to the list of ingredients for one recipe? Don't rush to close it! Better read it and repeat! After all, the marinated zucchini described in it are prepared quickly and easily.

Ingredients for a quick snack:

How to make pickled zucchini with garlic, dill and honey (quick recipe):

The first task is to turn the young zucchini into neat thin slices. Better and faster than a peeler, even the sharpest knife will not cope with this task. Peeling off layer by layer, slice the vegetable into thin slices. The vegetable must be very young. With thin skin and small seeds.
Finely chop a clove, or better a couple, of garlic. Or run it through the press.
Rinse a small bunch of dill. Dry. Grind. You can also use cilantro or mint. But I like it more with dill.
Place the thinly sliced zucchini in a container. Add flavorful chopped dill. Add a spoonful of honey. If it is thick, then melt it in a water bath. Add salt. Pour in a spoonful of vinegar and vegetable (olive or sunflower) oil. Close the container. Shake it vigorously. The marinade is evenly distributed over the slices. Place the snack container in the refrigerator for 2-3 hours.
I do not give instructions on how to serve pickled spicy zucchini of instant cooking and the same instant eating. You can handle this yourself. And if you want to prepare piquant zucchini in Korean for the winter, I suggest looking at these.

A quick way to marinate zucchini in soy sauce

To marinate the zucchini quickly, a tasty and savory marinade will not be enough. Good old boiling water will help you, which will make the appetizer softer. A drop of soy sauce + a pinch of aromatic spices + young juicy zucchini = infectious tasty snack. Let's check?

Zucchini snack in soy sauce is prepared from the following products:

Cooking marinated zucchini in soy sauce (quick method):

Cut the main ingredient into thin, thin, almost transparent slices. But you can also "work" with a vegetable peeler, as in the previous recipe. I think it is not necessary to say that the zucchini must necessarily be young. Older ones have rough skin and tough large seeds. Leave them better for preparations for the winter.
Lovers of aromatic-spicy cilantro grind it. And those who prefer plain parsley are engaged in this herb.
Chop the garlic by peeling it. A knife with a board or a special crush will help with this.
Place the squash in a jar or container with a lid. Add spices. Pour in the vinegar. Add salt. It will play the role of a kind of abrasive rather than a taste enhancer. When shaken, the coarse grains will rub against the zucchini, facilitating quick pickling. Add greens. Don't forget about sugar. It balances the flavors of vinegar, soy sauce and salt. Put in the garlic.
Boil the kettle. Pour boiling water over the future pickled zucchini. Close the container with a lid. Shake it up. Wait until it cools and transfer to the refrigerator.
In principle, you can try right away. But it is better to marinate as long as you stand. Preferably a couple of hours. Especially if it was not possible to cut the vegetables very thinly. Marinated zucchini with an interesting oriental touch are ready! Fast, simple and tasty! And for lovers of quick and tasty snacks, I suggest looking at the recipe for cooking at home. Mushrooms can be cooked in a matter of minutes, but they turn out to be awesome!

Don't miss the zucchini season! Serve any kind of quick marinated zucchini with potatoes. Delicious with grilled or baked meat, fish or poultry. And don't be afraid to experiment! Bon Appetit!

In the cold, fierce winter, nothing warms our souls more than homemade winter twists, the recipes of which your mothers got from your grandmothers. Serving the table and opening the next blank, you clearly feel something familiar and familiar to you from your distant childhood. Even in winter, such snacks give you the opportunity to feel the taste of summer and the refreshing aroma of vegetables. A long-standing tradition rooted in the families of various people and going through the centuries.
We have prepared for you the best recipes for pickled zucchini for the winter in jars, which will be useful to any thrifty housewife. For true gourmets, we also have recipes for cooking, and.

This winter preparation has a very easy recipe. This is a simple snack that you can quickly get out of the fridge for a snack.

For cooking you will need (one liter portion):

four hundred grams of zucchini;
two pieces of bay leaves;
five inflorescences of a carnation;
six black peppercorns.

The composition of one liter of marinade:

two tablespoons of sugar;
two tablespoons of salt;
one hundred fifty milliliters of nine percent acetic acid.

Pickled zucchini for the winter lick your fingers:

Wash young zucchini with clean water, cut off the tail and all problem areas. Chop into circles one centimeter wide and put in pre-washed and sterilized jars.
Next, throw in bay leaves, black or white pepper and cloves.
Place a saucepan with one liter of clean water on the stove. Season with salt, add sugar and nine percent acetic acid, let the marinade simmer.
Pour the not cooled marinade into sterilized jars with zucchini in any way (in the oven, steamed) and roll up. You can eat the workpiece in a couple of days.

Crispy marinated zucchini for the winter

This salad preparation has a very rich flavor spectrum due to the variety of ingredients. Taking out of the refrigerator and opening a jar of Korean zucchini, you will immediately smell fresh vegetables. Salad is an excellent side dish for any dish.

To prepare this snack you will need (9 half-liter cans):

three kilograms of young zucchini;
five hundred grams of carrots;
five hundred grams of onions;
five pieces of red salad (sweet) pepper;
seven cloves of garlic;
twenty grams of Korean carrot seasoning;
250 ml. 9% acetic acid;
150 ml. refined sunflower oil;
two hundred and fifty grams of sugar;
two tablespoons of coarse salt;
fifty grams of dill.

Delicious pickled zucchini for the winter recipes:

We wash the vegetables and herbs needed for cooking with water. Cut off the tails from the zucchini, peel the carrots and three of them on a special grater for Korean carrots. We rub the zucchini through the same grater. Cut the pepper in half and get rid of the seeds and tail. Shred in small pieces (you can rub through a grater with small holes). Chop the onion and garlic in the same way.
Transfer all chopped vegetables and herbs to a large salad bowl or saucepan and mix. Salt and sprinkle with Korean carrot seasoning, add sugar, acetic acid, sunflower oil and stir again thoroughly. Cover tightly with a lid (or cling film) and leave for two hours. Under the influence of salt and acetic acid, vegetables begin to release juice, it will serve us as a marinade.
We carefully tamp the salad into pre-sterilized jars along with the marinade. We apply it so that there is a free space up to the lid, about one and a half centimeters. This is necessary so that the marinade does not leak out during sterilization of the workpiece.
We close the jars with pre-boiled lids and put in a saucepan with hot (not boiling water) water. We sterilize jars of half a liter for about forty minutes from the moment the water boils. Then carefully remove the cans from the water and roll them up. We put them to cool upside down.
The next day, the jars can be moved to a cool place where they will wait for winter.

Marinated zucchini for the winter in jars

For those who prefer spicy to sweet, this recipe for winter preparation is very suitable. A moderately spicy appetizer is suitable as a side dish for any meat or fish dish, as well as for a light snack.

To create this winter snack you will need:

one kilogram of young zucchini;
thirty grams of fresh dill;
fifteen cloves of garlic;
one pod of hot red pepper;
ten peas of allspice;
one liter of water;
70 grams of coarse salt (not iodized);
80 milliliters 9% table vinegar;
fifty sugar.

How to marinate zucchini for the winter in jars:

We wash young zucchini with water and cut off the tails. Shreds them with circles two centimeters thick. Wash the dill thoroughly and chop finely. We peel the garlic and divide it into four parts. We also wash the pepper and chop it into rings.
Pre-sterilize the jars (steamed, in the oven). Put chopped dill, garlic and red pepper on the bottom, then lay out the slices of zucchini.
We put a saucepan with one liter of water on the stove and boil, then put salt, sugar there and stir until they dissolve, and then pour acetic acid.
Pour hot marinade into jars with zucchini and cover with clean lids, sterilize for ten minutes.
Tighten the lids of the cans and, putting the bottom up, wrap them in a towel. Place the cooled blanks in the refrigerator.

Marinated zucchini in liter jars

If you are a big fan of crunching something and love moderately sweet preparations, then you will really like this recipe for winter twist. The refreshing taste of zucchini and bell peppers will bring a little warmth even in the most severe weather.

To prepare this winter snack you will need (for 1 liter jar):

one young, medium-sized zucchini;
two sweet peppers of any kind;
four sprigs of celery;
two umbrellas of dill;
one sheet of horseradish;
four pieces of bay leaves;
six peas of allspice;
six cloves of garlic;
half a bitter pepper.

For brine:

one liter of water;
fifty grams of coarse salt;
one hundred grams of 9% table vinegar.

Marinating zucchini for the winter in jars:

Rinse all ingredients thoroughly with water. Cut off the tail of the zucchini and chop it into circles, if it is slightly overripe, then cut it into two parts, get rid of the seeds and cut into half rings. We clean the seeds from the pepper and chop it into large slices. We clean the garlic and leave the cloves intact, we need them like that.
In pre-sterilized jars, put garlic, horseradish leaf, dill umbrella, allspice, celery, hot pepper and bay leaf on the bottom evenly. Next, lay the zucchini and pepper alternating.
We put a saucepan with salted water on the stove and boil. After that, add acetic acid there and boil for a couple of minutes. Fill our blanks with hot marinade, cover with lids and sterilize for twenty minutes.
After that, we twist the cans and put them upside down, wrap them in a warm blanket. Place the cooled blanks in a refrigerator or cellar for storage.

Winter courgette salad with garlic and carrots

Winter zucchini roll is not only very tasty and suitable for any gourmet, but it can also be eaten by those who strictly adhere to the fast. It is ideal as a side dish with buckwheat porridge, boiled rice and fried potatoes.

To prepare this winter blank you will need:

one and a half kilograms of young zucchini;
one medium-sized carrot;
eighty grams of garlic;
one hundred twenty milliliters of nine percent table vinegar;
one hundred and eighty milliliters of refined vegetable oil;
one tablespoon of coarse salt;
one tablespoon of sugar;
one hundred grams of various greens.

Cooking steps:

The first step is to wash all vegetables and herbs with water. Cut the tails from the zucchini, peel the carrots and garlic.
First, we cut the zucchini into four parts along the length, and then chop pieces from one to two and a half centimeters thick. But it is necessary to cut evenly, if you decide to make pieces of one centimeter, then make them all of this size. Otherwise, during cooking, some of the slices will be boiled, while others will be undercooked. We rub the carrots through a coarse grater.
We take the required amount of sugar, salt, sunflower oil, table vinegar, mix and pour into a saucepan. Next, throw in the zucchini, garlic cloves squeezed out on a garlic press and grated carrots. We mix all the ingredients well.
We place a saucepan with mixed ingredients on a moderate heat, wait until the marinade (juice from vegetables) boils and simmer for another ten minutes, stirring the dish thoroughly. The readiness of zucchini can be understood by color and condition, they will turn yellow and soften, like carrots. After determining readiness, put the pre-cut greens in the pan and mix again.
We pre-sterilize the jars for the blanks in any way convenient for you (in the oven, over steam), and boil the lids. We put a slightly cooled dish into the jars, pressing down a little so that there is no excess air in the jar and add a little marinade that remains in the pan. Cover full jars with lids, but do not tighten.
Cover the bottom of a clean pan with a towel or any other non-dyeing cloth and pour hot water (not boiling water) into it. We carefully put the cans with seaming in the pan and begin to sterilize them. For seven hundred liter cans, ten minutes after the water boils, and for liter cans, fifteen minutes. We take them out and wrap them in a blanket or other warm dense fabric.
In this form, we leave them to cool and steam in their own heat for a day. Then we wipe them off and put them in a dry and cold place, where they will be stored until winter.

These easy and not very (but no doubt very tasty) recipes for winter preparations using zucchini will delight even the most fastidious bellies. Cook and bring a slice of summer into your winter.