Finger-licking zucchini for the winter - 7 cooking recipes

Recipes for preparing finger-licking zucchini for the winter involve pickling, salting, frying, and stewing. Ideal to serve with pasta, meat, fish. You can make simple sandwiches from caviar for a quick snack, spicy zucchini goes well with hot dishes, and salads work perfectly as a snack.

It is better to take young zucchini for harvesting for the winter, but you can also use overripe ones. They are supplemented with other vegetables and spices.

1. Collect young ones from the garden twice a week. In the store, choose elastic fruits up to 20 cm long. 2. If the vegetables are overripe, peel them and remove seeds. You will have to cook longer until soft.3. Tomatoes, carrots, onions, garlic, bell peppers and hot peppers go well with zucchini. 4. Good spices include horseradish, dill, parsley, allspice and black peppercorns, black currant leaves, and bay leaves.

For the winter, zucchini is pickled, salted, prepared in salads or fried.

1. Marinate and salt the vegetable whole, if its length is up to 10 cm, or in circles about 2 cm thick. Add onion, garlic, and spices. Soak in the boiling marinade for about five minutes or pour it over it.2. Salads are prepared from chopped vegetables. They are well boiled and covered while hot.3. Fried zucchini for the winter is prepared with a thickness of 5–8 mm. Fry in oil, place hot in a jar, greasing with seasoning from vegetables and spices.

To ensure everything turns out exactly according to the recipe, follow these tips:

- for a salad, do not cut the vegetables too finely so that they do not boil into porridge