Cucumbers and zucchini for the winter: canned, crispy, pickled, salted

You can make preparations for the winter from almost all vegetables. Zucchini and cucumbers are especially popular. They are grown in all household plots and summer cottages. Vegetables are salted, pickled, fermented separately from each other or included in assorted dishes. Pickling zucchini with cucumbers is the most common method of combined preparation. The fruits have the same processing technology; they combine well in taste in the finished product.

An assortment of cucumbers and zucchini will provide the body with the necessary winter vitamins

How to pickle cucumbers and zucchini together

Cucumbers and zucchini belong to the Pumpkin family; the growing season and fruiting of the crops are the same. The structure of the fruit is similar, the technology for pickling cucumbers and zucchini is not much different. The combination only benefits the workpiece.The chemical composition of zucchini contains more ascorbic acid, cucumbers have a more diverse vitamin composition, and the combination produces a product that is beneficial to the body.

Pickling cucumbers together with zucchini for the winter is a common method of processing, which has numerous recipes on how best to do it. To get the desired taste and appearance, you need to take a responsible approach to the selection of components. The main requirement for vegetables is that they must be fresh, without mechanical damage or dark spots on the surface.

Certain varieties of cucumbers are used for pickling. The fruits of the crop should be small, smooth, with a dense peel that will maintain its integrity during hot processing. To ensure that the vegetables fit tightly into the jar, select small specimens (10-12 cm).

The surface should not be smooth, but finely lumpy, with thin fibers. Such fruits will absorb the brine faster. It is better to use freshly picked cucumbers for pickling. If the purchased fruits are not elastic enough, they are immersed in cold water for several hours.

Zucchini is only suitable for technical ripeness. Their seeds are in the development stage (without a hard shell). The pulp is elastic, with a matte shine. For pickling, the peel is not removed from the fruit, so it must be soft and thin.

The size of the zucchini should not exceed 20 cm in length. The best option for pickling is zucchini. Varieties come in different colors: black, yellow, with white stripes and on a green background and with black splashes.

Classic recipe for pickling cucumbers and zucchini for the winter

The vegetables are pre-washed, the zucchini is cut into round pieces, approximately 3 cm thick.

Set of products per jar (3 l):

• cucumbers – 1.5 kg;
• zucchini – 0.5 kg;
• currant, oak and cherry leaves - 5 pcs.;
• dill – 1 inflorescence;
• horseradish and laurel leaves - 2 pcs.;
• salt – 3 tbsp. l.;
• peppercorns – 6 pcs.;
• garlic - 4 cloves.

Salting zucchini together with cucumbers is done using the following technology:

1. At the bottom of the jar put horseradish, all the leaves indicated in the recipe, and a dill inflorescence.
2. Place the cucumbers vertically as tightly as possible, mixed with zucchini.
3. Add pepper and garlic.
4. The salt is dissolved in a small amount of water and poured into the workpiece.
5. Cover the top with a horseradish leaf and add raw water until about 8 cm remains to the edge.

Place the jar in a deep plate and cover the top with a lid. During fermentation, part of the brine will flow over the edge into the plate.

Vegetables are placed as tightly as possible so that there are no voids left.

Marinated crispy cucumbers with zucchini for the winter

In any recipe for pickling zucchini and cucumbers for the winter, only sterilized lids and jars are used. The cucumbers are left whole, and the zucchini is cut into rings. Marinating is carried out in a three-liter container. Vegetables can be taken in equal quantities or in a 2:1 ratio (cucumbers and zucchini). For processing you will need:

• salt and vinegar (9%) – 70 g each;
• sugar – 50 g;
• garlic – 4 cloves;
• horseradish root;
• hot pepper – ½ piece;
• dill inflorescence.

Pickling:

1. Horseradish root and part of the dill are placed at the bottom of the container.
2. Garlic cloves are cut into pieces and placed together with vegetables.
3. Hot pepper is placed in the middle of the jar.
4. Pour boiling water over the workpiece and leave for 15 minutes.
5. Then the water from the jar is boiled again with salt and sugar. Before removing from the stove, add vinegar.

The marinade is poured into the preparation, rolled up, and wrapped for a day.

Pickling cucumbers and zucchini for the winter without sterilization

Canning in a 3 liter container with the following set of products:

• zucchini – 0.8 kg;
• cucumbers – 1 kg;
• sugar and vinegar - 200 g each;
• salt – 70 g;
• cloves and allspice – 6 pcs.;
• bay leaf and garlic cloves - 6 pcs.

Pickling technology:

1. Vegetables and spices are evenly distributed throughout the jar.
2. Place water to boil (about 3 liters).
3. Pour boiling water over the workpiece for 10 minutes.
4. Water is poured into a pan, salt, vinegar and sugar are added.
5. While the crystals are dissolving and the marinade is boiling, the workpiece is poured with the next batch of boiling water, covered with a lid and wrapped.
6. The water is drained from the jar and the marinade is poured in instead.
7. They roll it up, put it upside down, and wrap it up.

Delicious pickled zucchini with cucumbers, garlic and herbs

The same amount of vegetables is taken for processing. A container (3 liters) will require approximately 1 kg. Set of spices:

• dill and parsley - 1 bunch each;
• vinegar (preferably apple) –100 ml;
• salt – 70 g;
• sugar – 90 g;
• head of garlic – 1 pc.;
• horseradish root – 1 pc.;
• black and allspice pepper 5 pcs.

Preparation of winter preparation:

1. Horseradish root is cut into several parts.
2. The greens are chopped.
3. Fill the jar with all ingredients (except vinegar).
4. Pour boiling water over.
5. Place a pan of water on the fire, lower the jar into it so that the liquid covers it by about 2/3.
6. When the marinade in the jar boils, let it sit for 15 minutes.
7. Vinegar is introduced 5 minutes before completion of sterilization.

Close and wrap.

Recipe for canned cucumbers with zucchini and mustard seeds

When canned, mustard gives cucumbers and zucchini elasticity, prevents fermentation, so it will take less time to prepare. Ingredients for the recipe for a jar (2 l):

• cucumbers and zucchini – 600 g each;
• mustard seeds – 2 tsp;
• cherry and currant leaves - 4 pcs.;
• bay leaf, allspice and garlic - to taste;
• salt – 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• vinegar – 50 ml.

Marinating sequence:

1. Vegetables and all spices, except vinegar, are placed in the jar.
2. Pour boiling water over, heating the ingredients for 20 minutes.
3. The water is drained, put on fire, when it boils, add vinegar, leave for 2 minutes and pour the marinade over the workpiece.

Roll up the lids, place the jars upside down, and cover.

You can cut cucumbers together with vegetables or leave them whole.

How to close zucchini with cucumbers, carrots and peppers for the winter

If the carrots do not undergo the necessary heat treatment, fermentation will begin. The risk of the lids breaking doubles when combining carrots with bell peppers. Therefore, zucchini and cucumbers need to be sterilized longer than usual. Bookmark for a jar (1.5 l):

• cucumbers – 1 kg;
• zucchini – 0.5 kg;
• carrots – 2 pcs.;
• bell and bitter peppers – 1 pc. (bitter pepper can be omitted);
• garlic – 1-2 cloves;
• cloves – 2 pcs.;
• allspice – 5 pcs.;
• vinegar – 1.5 tsp;
• dill, currant and oak leaves - optional;
• salt – 50 g;
• sugar – 60 g.

Cooking technology:

1. Carrots are cut into rings, peppers into longitudinal strips.
2. Add all the ingredients except the ingredients for the marinade (salt, sugar, vinegar).
3. Fill the workpiece with boiling water, then repeat the procedure 3 times, draining and bringing the same liquid to a boil.
4. Place on fire along with sugar and salt, vinegar is poured directly into the vegetables.

Fill the container with marinade and close.

Recipe for pickling cucumbers with zucchini, horseradish and dill

One medium horseradish root is first passed through a meat grinder, placed in a bowl and covered with a napkin. The ratio of zucchini and cucumbers is regulated independently; a container (3 liters) will contain approximately 2 kg of assorted mixture.

Recipe:

1. Prepare a marinade from 100 g of vinegar, 2 tbsp. l sugar, 1 spoon of salt and 1.5 l of water.
2. While the liquid is boiling, fill the jar with vegetables and a bunch of chopped dill.
3. Pour over the marinade and add horseradish.
4. Place it in a container with water to sterilize for 30 minutes. and roll it up.

The crushed horseradish will make the brine cloudy, this is normal, the particles will gradually settle to the bottom and the marinade will lighten. Zucchini and cucumbers have a spicy, spicy taste.

Storage rules

The workpiece, subject to processing technology, is stored for 2-2.5 years. Pickling cucumbers and zucchini in the same jar does not shorten the shelf life. Banks are kept in the basement or pantry at a temperature of +5-12 ⁰C. After removing the lid - in the refrigerator. If the liquid becomes cloudy and the lid is bent, these are the first signs of fermentation and the product is not suitable for consumption.

Conclusion

Pickling zucchini with cucumbers is a multifunctional method. There is no need to open two jars to get vegetables that taste different at the table. The combination of fruits gives the workpiece an aesthetic appearance. The pickling methods are the same for crops. The video shows a homemade recipe for canned zucchini and cucumbers, which will help to close the preparations.

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