Marinated zucchini with basil. Zucchini marinated with basil and garlic. Recipe with step-by-step photos. Zucchini salad in honey sauce

The most delicate taste and low calorie content of the fruit have made this vegetable one of the most beloved and widespread. Of course, you guessed which vegetable we are talking about? Yes, yes, exactly about zucchini.

Zucchini is used to prepare stews and sautés, pancakes and potato pancakes, lecho and ratatouille. They make jam and make cakes, bake and stuff them. Zucchini also makes delicious salads that can be stored all winter without any problems.

Zucchini salad recipes

Zucchini salad in honey sauce

You will need:

• Zucchini - 1 kg.
• Parsley - 1 bunch.
• Salt - 1 teaspoon (without a slide).
• Ground black pepper - 1/3 teaspoon.

For the marinade you will need:

• Olive oil - 200 ml.
• Vinegar 6% - 4 tbsp.
• Honey - 3 teaspoons.
• Garlic - 4 medium-sized cloves.

Recipe:

1. Wash the zucchini, cut crosswise into 2 parts, then each one in half (lengthwise). Then cut each part into long plates about 0.5 cm thick.
2. Wash the parsley and chop finely.
3. Place the zucchini in a saucepan, add salt, ground black pepper and parsley. Leave it like this for half an hour.
4. Prepare the marinade: mix honey (if thick, melt in a water bath) with olive oil, garlic and vinegar.
5. Drain the resulting liquid from the zucchini, pour in the marinade, and stir.
6. Place the prepared salad in clean jars, sterilize for 30 minutes (for jars with a capacity of 0.5 liters), roll up, and cool. Store in a cool place.

Zucchini salad with horseradish and pepper

You will need:

• Zucchini - 2.5 kg.
• Sweet pepper - 1 kg.
• Horseradish - 100 gr.
• Parsley - 5 sprigs.

For the marinade you will need:

• Refined vegetable oil - 300 gr.
• Tomato juice - 100 ml.
• Sugar - 100 gr.
• Salt - 1.5 tbsp.
• Vinegar 9% - 100 ml.

Recipe:

1. Wash young zucchini and cut into small pieces.
2. Wash the pepper thoroughly, remove the seeds and cut into cubes.
3. Wash the garlic and horseradish, peel and chop with a meat grinder.
4. Prepare the marinade: mix vegetable oil, tomato juice, salt and sugar.
5. Place chopped garlic, horseradish, pepper and finely chopped zucchini into a saucepan. Pour over the marinade. Boil over medium heat for 20 minutes (after boiling), add vinegar 5 minutes before the end of cooking.
6. Place the hot salad into prepared jars and place a parsley leaf on top of each jar. Sterilize for 10 minutes (time indicated for 0.5 liter jars). Roll up, wrap well and leave until completely cool. The salad should be stored in a cool place.

Zucchini salad with sauce

You will need:

• Zucchini - 3.5 kg.
• Carrots - 0.5 kg.
• Garlic - 4 medium sized heads.
• Vinegar - 150 ml.

For the marinade you will need:

• Tomato sauce - 500 ml.
• Vegetable oil - 200 ml.
• Sugar - 150 gr.
• Salt - 2 tablespoons.
• Ground red pepper (hot) - to taste.

Recipe:

1. Wash the zucchini and cut into cubes, approximately 1.5 by 1.5 centimeters.
2. Wash the carrots, peel and grate on a coarse grater.
3. Prepare a marinade from vegetable oil, salt, sugar, ground red pepper (if you want a spicier taste) and tomato sauce.
4. Put zucchini, carrots, garlic (pre-peeled and chopped using a garlic press) into the boiled marinade and boil everything together for 25 minutes.
5. Then add vinegar and cook the salad for another 5 minutes. Then put into sterilized jars, roll up, and cool. Store in a cool place.

Important: To prepare this salad, you can use not only young, but also overripe zucchini. Overripe fruits need to be peeled and the core and seeds removed.

Zucchini salad “Under the milk mushrooms”

You will need:

• Zucchini squash - 3 kg.
• Fresh parsley - 1 bunch.
• Fresh dill - 1 bunch.
• Garlic - 2 pcs. medium size
• Vinegar 9% - 200 ml.
• Salt - 2 tablespoons.
• Ground black pepper - 1 tbsp.
• Sugar - 150 gr.

Recipe:

1. Wash the zucchini, peel and cut into small slices about 0.5 centimeters thick.
2. Wash the parsley and dill well and chop finely.
3. Peel and chop the garlic using a garlic press.
4. Add chopped herbs, garlic, vegetable oil, vinegar, salt, ground black pepper, and sugar to the zucchini. Mix everything well and leave for 3 hours.
5. Then put the salad into jars, sterilize for 15 minutes (for 0.5 liter containers), roll up and, without wrapping, let cool.
6. Store in a cool place.

Korean zucchini salad

You will need:

• Zucchini - 1.5 kg.
• Bell pepper - 200 gr.
• Carrots - 500 gr.
• Garlic - 2 medium sized heads.
• Seasoning for Korean carrots - 2 tablespoons (without a slide).

For the marinade you will need:

• Refined vegetable oil - 100 ml.
• Sugar - 0.5 cups.
• Salt - 1 tablespoon.
• Vinegar 6% - 100 ml.

Recipe:

1. Wash the zucchini (if the fruits are overripe, peel, remove the core and seeds) and grate on a special grater - for Korean carrots.
2. Wash the pepper, remove the seeds and cut into small pieces.
3. Grate the washed and peeled carrots on a special Korean carrot grater.
4. Peel and grate the garlic on the finest grater.
5. Mix zucchini, peppers, carrots, garlic, Korean carrot seasoning and refrigerate for 5 hours.
6. Prepare a marinade from vinegar, salt, sugar and vegetable oil, but do not heat it.
7. Pour the marinade over the vegetables, mix thoroughly and place in sterilized jars.
8. Sterilize jars with salad for 15-20 minutes (0.5 l), roll up. After cooling, store in a cool room.

Zucchini salad “Three tastes”

You will need:

• Zucchini - 2 kg.
• Onions - 500 gr.
• Garlic - 1 medium sized head.
• Vegetable oil - about 200 ml.
• Vinegar 6% - 2.5 tablespoons.
• Celery - a small bunch.
• Ground black pepper - 0.5 teaspoon.
• Salt - 1 tablespoon.

Recipe:

1. Wash the zucchini and cut into slices approximately 0.8 cm thick.
2. Pour vegetable oil (1-2 tablespoons) into a heated frying pan. When it's hot, add the zucchini. Fry them on both sides until golden brown and place in a saucepan.
3. Cut the peeled onion into small cubes and fry until golden brown.
4. Peel and chop the garlic using a garlic press.
5. Wash the celery and chop finely.
6. Place in one container: zucchini, onion, garlic, celery, ground black pepper. Pour in the remaining vegetable oil, add salt and mix well.
7. Place the salad in prepared jars (0.5 l), place in boiling water for 25 minutes. Then add 1 tablespoon of vinegar to each jar and sterilize them for another 5 minutes. Roll up and cool. The salad must be stored in a cool place.

Salad “Wonderful”

You will need:

• Zucchini - 3 kg.
• Tomatoes - 1 kg.
• Fresh mushrooms (champignons) - 1 kg.
• Onions - 500 gr.
• Vegetable oil - 200 ml.
• Dill greens - 2 bunches.
• Salt - 2.5 tablespoons.
• Vinegar - 200 ml.

Recipe:

1. Wash the zucchini and cut into slices about 0.8 cm thick.
2. Season the sliced ​​mugs with salt and fry each on both sides in vegetable oil.
3. Peel the onion, wash and cut into thin half rings.
4. Wash the mushrooms, cut into small pieces and boil in salted water (1 tablespoon of salt per 1 liter) for 5 minutes.
5. Fry the boiled mushrooms in a small amount of vegetable oil.
6. Mix the zucchini with mushrooms, add a little oil and simmer for 15 minutes over low heat.
7. Wash the tomatoes, cut into slices about 0.8 cm thick, lightly salt and fry in vegetable oil on both sides.
8. To the zucchini with mushrooms add tomatoes, pre-washed and chopped dill, chopped onion, ground black pepper, remaining salt, vegetable oil, vinegar. Mix everything well and simmer over low heat for another 5 minutes.
9. Place the hot salad into prepared jars, sterilize for 35 minutes (time indicated for a 0.5 liter container), roll up, and cool. Store in a cool place.

Zucchini salad with mayonnaise

You will need:

• Zucchini - 4 kg.
• Onions - 500 gr.
• Carrots - 500 gr.
• Mayonnaise - 250 gr.
• Vinegar 9% - 250 ml.
• Vegetable oil - 250 ml.
• Sugar - 7 tablespoons (without slides).
• Salt - 4 tablespoons (without slides).
• Ground black pepper - 0.5 teaspoon.

Recipe:

1. Wash the zucchini and cut into small cubes.
2. Wash the carrots, peel and cut into small pieces.
3. Peel the onion and finely chop.
4. Place zucchini, onions, carrots, mayonnaise, vinegar, vegetable oil, sugar, salt and pepper in one container and mix well. Then place in pre-prepared jars (0.5 l), sterilize for 40 minutes and roll up. Zucchini salad with mayonnaise should be stored in a cool room.

Zucchini salad with lemon and basil

You will need:

• Bell pepper - 1 pc. (large).
• Lemon - 1 pc. (medium size).
• Basil - 1 bunch.
• Parsley - 5 sprigs.
• Vegetable oil - about 200 ml.
• Olive oil - about 200 ml.
• Chili pepper - on the tip of a knife.

For the marinade you will need:

• Water - 800 ml.
• Apple cider vinegar - 300 gr.
• Salt - 1 tablespoon.
• Sugar - 2 teaspoons.

Recipe:

1. Wash the zucchini and cut into slices about 5 mm thick.
2. Mix vinegar with water, add sugar, salt and bring the resulting mixture to a boil.
3. Place the zucchini into the boiling marinade and boil for about 3 minutes. Remove, dry and lightly fry in vegetable oil on both sides.
4. Wash the bell pepper, remove the seeds and cut into small cubes.
5. Wash the lemon, remove the seeds and cut into small pieces along with the peel. Mix with bell pepper and pre-washed and chopped basil and parsley.
6. Add olive oil, remaining vegetable oil and chili pepper to the mixture of lemon, pepper and basil. Mix everything well.
7. Arrange the fried zucchini in sterilized jars as follows: a layer of zucchini - a layer of a mixture of lemon, basil, olive oil, pepper. Cans with a capacity of 0.5 l. sterilize for 30 minutes. Roll up, cool and store in a cool room.

Zucchini salad with apple juice

You will need:

• Zucchini - 2 kg.
• Apple juice - 200 ml.
• Refined vegetable oil - 200 ml.
• Water - 200 ml.
• Garlic - 1 large head.
• Vinegar - 2 tablespoons.
• Sugar - 1.5 tablespoons (without a slide).
• Salt - 1.5 tablespoons (without a slide).

Recipe:

1. Wash the zucchini, cut into thin long slices and place in clean, prepared jars.
2. Peel the garlic and grate it on the finest grater.
3. Mix apple juice, water, sugar, salt, vegetable oil, vinegar and grated garlic. Bring the marinade to a boil and pour into jars (0.5 l) with zucchini.
4. Sterilize for 10 minutes and roll up.
5. Turn the jars upside down and cover with a blanket. After complete cooling, transfer the workpieces to a cool place for storage.

Zucchini salad “With a twist”

You will need:

• Young zucchini - 1 kg.
• Sweet pepper - 400 gr.
• Carrots - 200 gr.
• Plum (not overripe) - 200 gr.
• Parsley - 1 bunch.
• Garlic - 1 large head.
• Vegetable oil - 150 ml.
• Tomato paste - 2 tablespoons.
• Vinegar 9% - 75 ml.
• Salt - 25 gr. (1 tablespoon).
• Sugar - 100 gr.

Recipe:

1. Wash the zucchini and cut into cubes approximately 1.5 by 1.5 centimeters.
2. Wash the pepper, peel and cut into small pieces.
3. Wash the carrots, peel and cut into small cubes.
4. Wash the plums, remove the seeds and grind them using a meat grinder or blender.
5. Wash the parsley and chop finely.
6. Peel the garlic and grate it on a fine grater.
7. Place zucchini, peppers, carrots and plums in a saucepan, add salt, tomato paste, vegetable oil and sugar. Mix everything well and boil for 20 minutes.
8. After the specified time, add garlic, vinegar, parsley and cook for another 10 minutes.
9. Place the hot salad in sterilized jars and roll up.

Salad "Mother-in-law's tongue"

You will need:

• Young zucchini (you can take zucchini) - 3 kg.
• Tomato juice - 1.5 l.
• Vegetable oil (odorless) - 250 ml.
• Tomato paste - 2 tablespoons.
• Bell pepper - 500 gr.
• Garlic - 150 gr.
• Chili pepper - 2 small.
• Salt - 3 tablespoons (without top).
• Sugar - 200 gr.
• Vinegar 9% - 200 gr.
• Mustard (ready) - 1 tbsp.

Recipe:

1. Wash the zucchini, cut into “columns” about 10 cm long. Cut each “column” lengthwise into plates about 0.5 cm thick.
2. Grind bell peppers and chili peppers (pre-washed and seeded), as well as pre-peeled garlic in a blender or meat grinder.
3. Place the zucchini in a saucepan, add sugar, salt, vegetable oil, tomato paste, tomato juice, mustard, chopped pepper, and garlic. Mix everything and cook for 30 minutes (from the moment of boiling) over low heat.
4. After half an hour, add vinegar and let simmer for another 5 minutes. Then put the salad into sterilized jars and roll up.

Zucchini salad with garlic and herbs

You will need:

• Zucchini (necessarily young) - 1 kg.
• Garlic - 1 large head.
• Parsley - 10 sprigs.
• Basil - 5 sprigs.
• Dill - 5 sprigs.
• Vegetable oil - about 100 ml. for frying + 50 ml. for filling.
• Vinegar 9% - 2 tablespoons.
• Salt - 1 teaspoon (without a slide).

Recipe:

1. Wash the zucchini and cut into thin slices about 0.8 - 1 cm thick.
2. Salt the slices and fry on both sides in sunflower oil until golden brown.
3. Peel the garlic and chop in a garlic press.
4. Wash parsley, basil and dill and chop finely.
5. Boil vegetable oil, cool and pour 3 tablespoons into the bottom of each jar.
6. Lay the zucchini in layers, sprinkling each layer with herbs and garlic.
7. After filling the jars to the top, you need to compact the contents a little so that it is completely covered with oil.
8. Pour 1 tablespoon of vinegar into each jar (0.5 l.) with salad, sterilize for 30-35 minutes, roll up.

Zucchini salad with beets

You will need:

• Zucchini - 4 kg.
• Beetroot - 2 kg.
• Onions - 2 kg.
• Sugar - 400 gr.
• Vegetable oil - 200 ml.
• Salt - 4 tablespoons.
• Vinegar 9% - 200 ml.
• Ground black pepper - 0.5 teaspoon.

Recipe:

1. Wash the zucchini (if the fruits are overripe, remove the peel and seeds) and grate on the coarsest grater.
2. Wash the beets, peel them and grate them on a coarse grater.
3. Peel the onion and cut into thin oblong pieces.
4. Place the zucchini, beets and onions in a saucepan, add sugar, vegetable oil, salt and ground black pepper. Cook for 35 minutes (from the moment of boiling) over low heat.
5. After the specified time, add vinegar, mix well and cook for another 5 minutes.
6. Place the finished salad while hot in sterilized jars and roll up.

Zucchini salad with cucumbers

You will need:

• Zucchini (young) - 1.5 kg.
• Cucumbers (not overgrown) - 1.5 kg.
• Tomatoes - 200 gr.
• Garlic - 1 large head.
• Carrots - 100 gr.
• Parsley - 1 bunch.
• Tomato paste - 150 gr.
• Vegetable oil - 100 gr.
• Sugar - 150 gr.
• Salt - 1.5 tbsp.
• Vinegar 9% - 100 ml.

Recipe:

1. Wash the zucchini and cut into cubes approximately 1.5 by 1.5 centimeters in size.
2. Wash cucumbers (medium size), peel and cut into cubes.
3. Wash the tomatoes and cut into small pieces.
4. Peel the carrots, wash and grate on a coarse grater.
5. Grate the peeled garlic onto a fine grater.
6. Place zucchini, cucumbers, tomatoes and carrots in a pan, add tomato paste, salt, sugar, vegetable oil. Mix everything carefully and boil for 35 minutes (from the moment of boiling).
7. Add garlic, pre-washed and chopped parsley, vinegar to the salad and mix thoroughly. Boil for another 5 minutes, pour into sterilized jars, and roll up. published

P.S. And remember, just by changing your consumption, we are changing the world together! © econet

Canned zucchini is very pleasant to open in winter and enjoy this delicious food.
Preparing such zucchini is not difficult.
I'm telling you.
Cut the zucchini into rings.

Let's prepare what we will put into jars for the zucchini.

I have fresh fennel, purple basil from the garden.
In each jar, of which I have 5 pieces for this quantity. liter, lay out 5-7 pieces. cloves and allspice, garlic to taste. But usually at least 1-2 cloves per jar. I cut large cloves into rings.

We'll also put some greens there - a few twigs/leaves per jar.
Now it’s the zucchini’s turn - we push them into the jar up to the top, but so that they don’t break. Let's remember Tetris :)

Now let's cook the marinade. 5 liter jars require approximately 2.5 liters of marinade.
For 1 liter of marinade you need 2 tbsp. l. salt, 2 tbsp. l. sugar, 150 ml. vinegar, and red pepper to taste.
That is, in total we need 5 tbsp. l. salt, 5 tbsp. l. sugar, 375 ml. vinegar per 2.5 liters of water.

Let's boil the water. When it boils, add all the ingredients, bring to a boil again and stir well.

Immediately fill the jars with marinade to the top.

Cover the jars with lids and place in a saucepan with hot water of a size suitable for 5 jars, high enough.

Pasteurize the jars for about half an hour. The water should not boil, there should only be slight movement of the water.

Using a seaming machine, we close the jars, which we take out of the water one by one. We turn each jar over onto the lid and see if air is coming in or leaking.

If everything is fine, wrap the jars in a warm blanket and leave for a day.
Canned zucchini is ready. Store in the refrigerator or basement.

Cooking time: PT01H00M 1 h.

Pickled zucchini– the second most popular vegetable preparation after tomatoes. You can pickle zucchini for the winter according to different recipes, and every housewife knows this well. As a rule, they are preserved by cutting them into thin slices. This option for cutting for pickling is suitable only for young zucchini, which still has elastic pulp without seeds.

Because of their large seeds and loose pulp, old zucchini is often used to make jam or zucchini caviar. According to this recipe, you can pickle both young and old, since the recipe calls for cutting them into small cubes.

Marinated zucchini with basil and garlic, despite the simplicity of this recipe, they turn out not only crispy, but also unusually aromatic, thanks to garlic and basil. Since in this recipe we will not use sterilization, such gentle heat treatment of zucchini will allow them to retain more vitamins and nutrients. In addition to basil, you can use other herbs - mint, lemon balm, parsley, dill, hyssop, savory, sage.

• Zucchini – 3 kg.
• Garlic – 300 gr. (already cleaned)
• Basil – 300 gr.
• Vinegar – 300 ml.
• Salt – 3 tbsp. spoons.
• Sugar – 3 tbsp. spoons.
• Water – 1 liter.

Zucchini marinated with basil and garlic - recipe

Wash and peel the zucchini. Cut into small cubes. This will marinate them faster, but if you're willing to wait, you can cut them however you like.

Peel the garlic and chop coarsely.

Cut half the basil, and simply rinse the remaining half in cool salted water.

Place zucchini, chopped basil and garlic in one container. Add salt, sugar and mix. Leave for a while (until the salt and sugar dissolve in the juice).

Pack into jars, interspersing zucchini with fresh, uncut basil leaves.

At this time, boil water, add the remaining zucchini juice with sugar and salt, and pour in vinegar. Pour the marinade over the zucchini, close the lids and place in a warm, dark place until the jars have cooled completely.

They will be ready in three days, then you can put them in the refrigerator, because they will taste much better cold. They can also be used in various salads, vegetable dishes or snacks.

Marinated zucchini with garlic and basil Very tasty on their own, but go especially well with fried meat dishes. Meat salads with this appetizer will also be appreciated by your guests. For example, a quick salad with fried pork, fresh onions and boiled potatoes. You can dress the salad with mayonnaise or lemon juice and olive oil. Bon appetit! You can also make pickled cucumbers with zucchini.

Marinated zucchini with basil and garlic. Photo