Selection of recipes for the preservation of squash

Having assumed the responsibility for conservation, at first you do not even know if you will succeed in everything you planned. Today we will share with you a selection of successful recipes for twists for every taste, with which wintering It'll be commonplace. Pay attention to zucchini caviar.





Conservation of zucchini does not take much time, it is very pleasing and you can experiment with the ingredients. Editorial "Site" offers you a vetted zucchini winter.





Caviar by GOST Ingredients

• 3kg zucchini
• 300ml sunflower oil
• 5 tbsp flour
• 1 tbsp sugar
• 3 tbsp tomato paste
• 8 cloves of garlic
• 1 kg of onions
• 1kg carrots
• 2g black pepper
• 1, 5 tbsp salt
• 2 tbsp vinegar

Preparation

1. Peel 1 kg of onions and cut in cubes. On sunflower oil passer the onion in a deep pan or pan until soft for 2 minutes on a medium heat. Stir it so it doesn't burn. Put the onions in a deep bowl.
2. Peel 1 kg of carrots, sodium on a large grater and passeroy on sunflower oil until soft for 3 minutes under a closed lid. Put it in a bowl of onions.
3. Peel the zucchini from the peels and seeds, cut into small cubes and roast in sunflower oil to a transparent state. Roast the zucchini in portions, it will be faster. You can use two pans if you have one.
4. Onions, carrots and squash shredded in a blender to a pasty state.
5. Move the zucchini mass into a pot with thick walls and cook for 30 minutes, periodically stirring.
6. When the mass is boiled, add salt, pepper, sugar and tomato paste. Stir everything thoroughly and boil for another half an hour on a slow heat.
7. Roast the flour in a dry pan until yellowish and add to squash caviar.
8. Peel the garlic and pass through the press. Add the garlic and vinegar to the caviar, stir everything.
9. Spread hot caviar on dry sterilized cans and immediately roll. Put the cans upside down and wrap them in a blanket. When the banks are completely cooled, you can move them to a dark, cool place until better times.
   
   
   
   

Zucchini "Yurcha" Ingredients

• 3kg zucchini
• 1 kg of peeled Bulgarian pepper
• 1kg tomatoes
• 200g parsley
• 2 large heads of garlic
• 350 ml of vegetable oil
• 200g sugar
• 80g salt
• 100ml vinegar
• 12 peas of black pepper
• 5 peas of sweet pepper

Preparation

1. Wash vegetables and greens thoroughly, peel the garlic. If the zucchini are overripe, peel off the peel and remove the seeds. Cut the tomatoes off.
2. Tomatoes, parsley and garlic pass through the meat grinder. Cut zucchini with small cubes or circles, pepper with semi-rings.
3. Put the tomato mixture on the fire, add salt, sugar and spices. Wait until it boils and pour the vinegar.
4. Throw zucchini and pepper in the boiling vegetable marinade. Cook on an average heat for 60 minutes. Stir periodically so that it does not burn.
5. If you plan to cook multicookReduce the number of ingredients in half. Load everything into the bowl at once and cook in Ragu or Squeeze mode until ready. So that the mass does not stop boiling while you pour it into cans, turn on the “Heated” or “Fryture” mode.
6. Clean cans and lids sterilize in any convenient way for you. Put the hot vegetable mass in dry cans and roll with hot covers.
7. Turn it over, wrap it in a warm blanket and let it cool.
   
   
   
   

Zucchini as mushrooms Ingredients

• 3kg zucchini
• 3 big carrots
• dillbundle
• 0.5 cups of vegetable oil
• 0.5 cup chopped garlic
• 0.5 cup vinegar
• 2 tbsp salt
• 1 tbsp pepper
• 0.5 cups of sugar

Preparation

1. Wash the zucchini, dry them and cut them with cubes about 1 x 1 centimeter or thin half circles. Put the zucchini in a big bowl.
2. Peel the carrots and cut them in circles. Dill umbrellas or dill grind as small as possible. Add everything to the zucchini.
3. Stir everything, adding salt, pepper, sugar, passed through the press garlic, vinegar, vegetable oil. Leave the mixture for three hours to soak in the gas station.
4. Sterilize the banks. Fill them with zucchini salad, cover them with lids. Then sterilize the salad for another 15 minutes. Then sunset. Turn the banks over. When cooled, move to a dark cool place for storage.
   
   
   
   

Sour and sweet squash Ingredients

• 1kg zucchini
• 3 tomatoes
• 3 carrots
• 300g dill
• 3.5 liters of water
• 5 tbsp salt
• 300g sugar
• 0.5 l vinegar

Preparation

1. Put a couple of dill twigs at the bottom of a two-liter jar. Then cut the carrots in circles and add them to the jar. And also a tomato cut into four parts.
2. Cut the zucchini in circles about 0.5 centimeters thick. The more they are, the better they are.
3. Tightly fold the cut zucchini into a jar. And marinade. Boil water, add salt, sugar and vinegar to it. Stir and leave it to cool for five minutes. Too hot marinades do not need to pour, otherwise the zucchini will lose elasticity and will fall apart.
4. You can sterilize the spin at the end. At the bottom of a large pan of bed a clean cloth or towel. Put cans on him and fill them up with water. Bring the water to a boil and hold the can for 10 minutes. Then roll up the can, turn the lid down, wrap in something warm until it cools down completely. Move it to a cool, dark place for storage.
   
   
   
   

Angle Bens zucchini salad Ingredients

• 1.5kg zucchini
• 6 Bulgarian peppers
• 6 bulbs
• 1kg tomatoes
• 450 ml of vegetable oil
• 2 tbsp salt
• 100ml vinegar

Preparation

1. Mix butter, salt, sugar, vinegar. Put the marinade on a slow fire.
2. Wash the zucchini and cut the straw. Don't peel it.
3. Peel the onions and cut with half rings.
4. Wash the Bulgarian pepper, extract the core and cut with straw. It is best to take red sweet pepper.
5. Wash and pass the tomatoes through the grinder.
6. When the marinade boils, alternately put vegetables in it. First cook zucchini in it for 5 minutes, then throw the onions and another 5 minutes of cooking, stirring. Add Bulgarian pepper, cook 5 minutes and at the very end add tomatoes. Cook and stir the salad for 10 minutes.
7. Put the salad on dry sterilized cans and sunset.
   
   
   
   

Crunchy squash Ingredients

• 2kg zucchini
• 1 bundle of dill
• 100g sugar
• 100g salt
• 100g vinegar
• 3 bay leaves
• 10. Peppers with peas
• 2 l of water

Preparation

1. Wash and chop zucchini with mugs. Cut off your tails, don't peel.
2. Spread evenly dill, garlic, bay leaf and pepper peas on cans.
3. Fill the banks up with zucchini.
4. Boil water with salt and sugar. Turn off the fire and pour the vinegar.
5. Put the marinade in the jars. Sterilize zucchini cans for 10 minutes, it will help make zucchini crisp.
6. Roll the can lids and store in a dark cool place.
   
   
   
   

With such snacks and salads you will not be hungry, cooked any porridge. pasta or potatoes, opened a jar of zucchini - beauty. What else does it take to be happy?

Each organism is unique, some people should not lean on zucchini, or even completely refuse. It is important to know the features of this vegetable and compare all the pros and cons of its use.

It is more useful and faster, of course, to bake zucchini in the oven with cheese. Oh, that aroma and delicate texture of the dish!

Share a selection of recipes with friends.