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8 best recipes for pickled zucchini with cabbage for the winter

8 best recipes for pickled zucchini with cabbage for the winter



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When preparing zucchini for the winter, it is worth studying canning recipes with cabbage, peppers and carrots. Properly selected and prepared vegetables will give excellent results in seaming, which can be stocked up for the whole winter. The finished product, prepared with or without sterilization, must comply with the storage rules, then the likelihood of bombing is excluded.

Zucchini with cabbage for the winter - delicious food and the pride of the hostess

Such a preparation is universal, it is used as an appetizer, an addition to potato dishes and even for cooking hot dishes.

What is required to prepare a classic blank

A liter jar will require:

  • 400 grams of zucchini;
  • 300 grams of cabbage;
  • large clove of garlic;
  • a sprig of dill;
  • a teaspoon of salt;
  • the same amount of sugar;
  • dessert spoon of vinegar.

How to choose and prepare the main ingredients

Young zucchini are chosen, washed, cut into rings. Cabbage without stalks is chopped into squares. The peeled garlic is cut in half, the greens are washed and allowed to dry.

Step-by-step cooking

Put seasonings on the bottom of a sterile jar, put cabbage on them, on top - zucchini. Pour boiling water over, sterilize for fifteen minutes. Roll up, cover with a blanket until the next day.

Other recipes

In addition to the classic preparation, there are a lot of interesting recipes with the addition of a variety of vegetables and spices.

Zucchini and cabbage salad with sterilization

It is not difficult to prepare an appetizer, but you will have to spend a little time on the sterilization process.

Required products:

  • small head of cabbage;
  • 2 kilograms of zucchini;
  • head of young garlic;
  • a bunch of dill;
  • pepper, laurel leaf;

Ingredients for a 0.5 liter jar:

  • a tablespoon of vinegar;
  • 0.5 teaspoon salt;
  • twice as much sugar;
  • a tablespoon of oil.

Prepare ten half-liter jars. They must be thoroughly washed, rinsed with boiling water, and the lids must be held in boiling water for a minute.

Coarsely chop the cabbage, cut the zucchini into rings. At the bottom of the glass container, put herbs with a chive of garlic, a peppercorn, a bay leaf.

Fill a third of the jar with cabbage, then put the zucchini. Add salt and sugar on top, pour in oil and vinegar, boiling water. Cover the workpiece with a lid, put it in a container with hot water, after covering the bottom of the pan with a cloth. After boiling, the salad is sterilized over low heat for ten minutes.

After the time has elapsed, the jars are tightly screwed up, covered with a warm blanket. In the morning, the workpiece is taken out to the basement.

Without sterilization

Tomatoes in a salad can be replaced with water-diluted tomato paste or tomato juice.

Composition:

  • a kilogram of zucchini;
  • the same amount of tomato;
  • a kilogram of cabbage, carrots;
  • a pound of onions;
  • a glass of oil;
  • half a glass of vinegar;
  • 2 tablespoons of salt;
  • sugar - half as much.

Vegetables are cut into arbitrary pieces, placed in a container with heated oil, salted, sprinkled with sugar. The salad is stewed for thirty-five minutes, then vinegar is poured in, and heated for another five minutes. The workpiece is distributed over sterile jars and sealed.

Carrot salad

The blank is made according to the recipe with sterilization. The difference is that cabbage, carrots and zucchini are placed in jars in equal amounts.

With zucchini, cabbage, bell peppers and tomatoes

An original salad with a pleasant aroma and delicious taste will delight the household.

You will need the following products:

  • a kilogram of young zucchini;
  • 400 grams of cabbage;
  • 500 grams of ripe tomatoes;
  • 3 large salad peppers;
  • 2 large onion heads;
  • one carrot;
  • 0.5 heads of garlic;
  • a tablespoon of tomato paste;
  • 250 milliliters of oil;
  • 1.5 tablespoons of salt;
  • twice as much sugar;
  • 2 teaspoons of vinegar.

Coarsely rub the carrots, cut the tomatoes into cubes, chop the rest of the vegetables into cubes. Mix everything, sprinkle with salt, sugar, pour over with butter. The salad is insisted for three hours, then stewed for twenty minutes, stirring occasionally. Add tomato paste, chopped garlic to stewed vegetables, cook for another twenty minutes. Pour in vinegar, mix. The salad is distributed in sterile jars, corked.

Pickled zucchini with cauliflower

Delicious and healthy vegetables can be easily prepared for future use.

Components:

  • a kilogram of cauliflower;
  • the same amount of zucchini;
  • 2 sweet peppers;
  • two carrots;
  • head of garlic;
  • dill, horseradish leaves;
  • liter of spring water;
  • a tablespoon of salt;
  • twice as much sugar;
  • 0.5 glasses of vinegar 6%.

The cauliflower is disassembled into inflorescences, boiled for two minutes, and the water is drained. Zucchini is cut into barrels, pepper - into quarters, carrots - into slices. Greens, garlic, prepared vegetables are spread at the bottom of the sterilized container.

The contents of the jar are poured with boiling water, heated for 20 minutes. After the liquid is poured into a container, salt with sugar, vinegar are added. Vegetable platter is poured with boiling marinade, corked.

Korean recipe for the winter

The classic Korean carrot seasoning recipe.

To obtain two liters of finished product:

  • 1.5 kilograms of zucchini;
  • large carrot;
  • 2 large bell peppers;
  • the same number of medium onions;
  • small head of garlic;
  • a third of a glass of oil and vinegar;
  • 2 dessert spoons of Korean seasoning and salt;
  • double portion of sugar.

Prepared zucchini and carrots are rubbed into strips, pepper and onions are also cut, garlic is chopped, the remaining ingredients are added, and mixed. Leave covered for two hours.

The appetizer is distributed in steamed half-liter jars, sterilized for 15 minutes, screwed up, covered until it cools.

Spicy salad

Fast, sharp workpiece for future use.

You will need:

  • a kilogram of zucchini;
  • large onion;
  • medium carrot;
  • hot pepper;
  • half a glass of vinegar and oil;
  • a tablespoon of salt;
  • twice as much sugar and coriander.

Cut vegetables into strips, mix all the products, boil for 20 minutes. Spread out in sterile containers, cork, cool under a fur coat.

Lick your fingers recipe

The specialty of this recipe is in soy sauce.

Products:

  • 0.5 kilograms of zucchini;
  • 1 each onion, carrot, sweet pepper;
  • 3 cloves of garlic;
  • a coffee spoon of salt and pepper;
  • double portion of coriander and mustard beans;
  • 2 tablespoons of soy sauce and vinegar;
  • sugar - half as much;
  • a glass of oil.

Cut the zucchini into thin slices, the rest of the vegetables into strips, mix all the products on the list, preheating the oil. After half an hour of infusion, the appetizer, along with the marinade, should be put in a sterile container, sterilized for 15 minutes. Roll up, cover until it cools.

Storage rules and periods

An appetizer prepared in compliance with all the rules, namely, sterile processing of containers, well-washed vegetables, a hermetically screwed lid, guarantees a shelf life of the workpiece up to two years.

Provided that the snack will be in a cool room, where direct sunlight does not penetrate.

What side dishes to serve

The blank is better suited to fried or boiled potatoes, mashed potatoes, pasta. Also, zucchini with cabbage can be offered to meat or just like that.


Watch the video: Grow calabrese and cabbage for early harvests, use same method for late cropping too (August 2022).