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

You can make a harvest for the winter from almost all vegetables. Zucchini and cucumbers are especially popular. They are grown in all personal and summer cottages. Vegetables are salted, pickled, fermented separately from each other or included in assorted dishes. Salting zucchini with cucumbers is the most common way of combined harvesting. The fruits have the same processing technology, in the finished product they are well combined to taste.

Assorted cucumbers and zucchini will provide the body with the necessary winter vitamins

How to pickle cucumbers with zucchini together

Cucumbers and zucchini belong to the Pumpkin family, vegetation and fruiting in crops is the same. The structure of the fruits is similar, the technology for pickling cucumbers and zucchini is not much different. The workpiece only benefits from combining. The chemical composition of zucchini contains more ascorbic acid, cucumbers have a more diverse vitamin composition, and in combination, a product that is useful for the body is obtained.

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

For pickling, cucumbers of certain varieties are used. The fruits of the culture should be small, leveled, with a dense peel that will retain integrity during the hot processing. In order for the vegetables to fit tightly into the jar, choose small specimens (10-12 cm).

The surface should not be smooth, but finely tuberculate, with thin villi. Such fruits will quickly absorb the brine. For pickling, it is better to use freshly picked cucumbers. If the acquired fruits are not elastic enough, they are dipped in cold water for several hours.

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

The size of 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 patches.

The classic recipe for pickling cucumbers with zucchini for the winter

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

A 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 Art. l .;
• peppercorns – 6 pcs.;
• garlic – 4 teeth.

Salting zucchini along with cucumbers is carried out according to the following technology:

1. Horseradish is placed at the bottom of the jar, all the leaves indicated in the recipe, dill inflorescence.
2. Cucumbers are placed vertically as tightly as possible, mixed with zucchini.
3. Add pepper and garlic.
4. Salt is dissolved in a small amount of water, poured into the workpiece.
5. Top with a sheet of horseradish and top up with raw water so that about 8 cm is left to the edge.

The jar is placed in a deep plate, covered with a lid on top. During fermentation, part of the brine will drain over the edge into the plate.

Vegetables are laid as tightly as possible so that there are no voids.

Marinated crispy cucumbers with zucchini for the winter 

In any recipe for marinating zucchini with cucumbers for the winter, only sterilized lids and jars are used. Cucumbers are left whole, and zucchini are 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 tooth;
• horseradish root;
• hot pepper – ½ pc.;
• dill inflorescence.

Pickling:

1. A horseradish root and a part of dill are placed at the bottom of the container.
2. Garlic cloves are cut into pieces, laid along with vegetables.
3. Hot pepper is placed in the middle of the jar.
4. The workpiece is poured with boiling water, left for 15 minutes.
5. Then the water from the jar is boiled again with salt and sugar. Vinegar is added before removing from the stove.

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

Pickling cucumbers and zucchini for the winter without sterilization

Preservation in 3 l 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 over the jar.
2. Put water to boil (about 3 liters).
3. Boiling water is poured into the workpiece for 10 minutes.
4. Water is poured into a saucepan, salt, vinegar, sugar are added.
5. While the crystals dissolve and the marinade boils, 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 instead.
7. Roll up, put upside down, wrap.

Delicious pickled zucchini with cucumbers, garlic and herbs

For processing, take the same amount of vegetables. A container (3 liters) will require approximately 1 kg. Spice set:

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

Winter preparation:

1. The horseradish root is cut into several pieces.
2. Greens are crushed.
3. Fill the jar with all ingredients (except vinegar).
4. Pour in boiling water.
5. They put a pot of water on the fire, lower the jar into it so that the liquid closes it by about 2/3.
6. When the marinade in the jar boils, stand for 15 minutes.
7. Vinegar is added 5 minutes before the completion of sterilization.

Close and wrap.

Recipe for canned cucumbers with zucchini and mustard seeds

Mustard during canning gives cucumbers and zucchini elasticity, prevents fermentation, so it will take less time to cook 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 Art. l .;
• sugar – 2 st. l .;
• vinegar – 50 ml.

Pickling sequence:

1. Vegetables and all spices are placed in a jar, except for vinegar.
2. Pour boiling water, warming the ingredients for 20 minutes.
3. The water is drained, put on fire, when it boils, vinegar is added, left for 2 minutes and the workpiece is poured with marinade.

The lids are rolled up, the jars are placed upside down, covered.

Cucumbers can be cut with vegetables or left whole.

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

If the carrots do not pass the heat treatment necessary in time, fermentation will begin. The risk that the lids will be torn off doubles when carrots are combined with bell peppers. Therefore, zucchini and cucumbers must be sterilized longer than usual. Bookmark for a jar (1,5 l):

• cucumbers – 1 kg;
• zucchini – 0,5 kg;
• carrots – 2 pcs .;
• Bulgarian and hot pepper – 1 pc. (hot pepper can be excluded);
• Garlic – 1-2 cloves;
• cloves – 2 pcs.;
• allspice – 5 pc.;
• vinegar – 1,5 tsp;
• dill, currant and oak leaves – optional;
• salt – 50 g;
• sugar – 60

Technology of preparation:

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

Fill container with marinade and seal.

Recipe for pickling cucumbers with zucchini, horseradish and dill

One medium horseradish root is first passed through a meat grinder, put in a bowl and covered with a napkin. The ratio of zucchini and cucumbers is regulated independently, about 3 kg of assorted will enter the container (2 l).

Recipe:

1. Prepare a marinade from 100 g of vinegar, 2 tbsp. l sugar, 1 tablespoon of salt and 1,5 l of water.
2. During the boiling of the liquid, fill the jar with vegetables and a bunch of chopped dill.
3. Pour marinade, add horseradish.
4. Put to sterilize in a container with water for 30 minutes. and roll up.

From the chopped horseradish, the brine will become cloudy, this is normal, the particles will gradually settle to the bottom and the marinade will brighten. Zucchini and cucumbers are obtained with a spicy spicy taste.

Storage Rules

The blank, subject to the 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, the product is not suitable for consumption.

Conclusion

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