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

You can make preparations for the winter from almost all vegetables. Zucchini and cucumbers are especially popular. They are grown in all household and summer cottages. Vegetables are salted, pickled, fermented separately or included in the assortment. Salting zucchini with cucumbers is the most common way to combine harvesting. The fruits have the same processing technology; in the finished product, they are well combined in taste.

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

How to salt cucumbers with zucchini together

Cucumbers and zucchini belong to the Pumpkin family, the vegetation and fruiting of the crops is the same. The structure of the fruits is similar, the technology of 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, in combination, a product 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 take a responsible approach to 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 crop should be small, even, with a dense skin that will remain intact during hot processing. In order for the vegetables to fit tightly into the jar, small specimens are chosen (10-12 cm).

The surface should not be smooth, but small tuberous, with fine villi. Such fruits will quickly absorb the brine. For pickling, it is better to use freshly picked cucumbers. If the acquired fruits are not firm enough, they are immersed in cold water for several hours.

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

The zucchini size should not exceed 20 cm in length. The best option for pickling is zucchini. Cultivars come in different colors: black, yellow, with white stripes and against a green background and with black blotches.

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 can (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 teeth.

Salting of zucchini together with cucumbers is made 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. Put the cucumbers 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. Cover the top with a sheet of horseradish and top up with raw water so that about 8 cm remains to the edge.

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

Vegetables are stacked as tightly as possible so that there are no voids

Pickled 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. The cucumbers are left intact, and the 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 cloves;
• horseradish root;
• bitter pepper - ½ pc.;
• dill inflorescence.

Pickling:

1. Horseradish root and part of the dill are placed on the bottom of the container.
2. Garlic cloves are cut into pieces, laid 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 introduced before removing from the stove.

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

Pickling cucumbers and zucchini for the winter without sterilization

Canning in a 3 liter container with the following range 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 chives - 6 pcs.

Pickling technology:

1. Spread vegetables and spices evenly throughout the jar.
2. Put water for boiling (about 3 liters).
3. The workpiece is poured with boiling water for 10 minutes.
4. Water is poured into a saucepan, salt, vinegar and 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 up.

Delicious marinated zucchini with cucumbers, garlic and herbs

For processing, take the same amount of vegetables. A container (3L) 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 pc .;
• horseradish root - 1 pc .;
• black and allspice pepper 5 pcs.

Preparation of winter harvesting:

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

Close and wrap.

Recipe for canned cucumbers with zucchini and mustard seeds

When canning, mustard gives the cucumbers and zucchini elasticity, prevents fermentation, so the cooking time will take less Ingredients for the recipe per can (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.

Pickling sequence:

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

The lids are rolled up, the cans are put upside down, and they are covered.

You can cut cucumbers with vegetables or leave whole

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

If the carrots do not pass the required heat treatment, fermentation will begin. The risk of ripping off the lids doubles when you combine carrots with bell peppers. Therefore, zucchini and cucumbers need to be sterilized longer than usual. Tab for a can (1.5 l):

• cucumbers - 1 kg;
• zucchini - 0.5 kg;
• carrots - 2 pcs.;
• Bulgarian and hot pepper - 1 pc. (bitter pepper can be excluded);
• 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. Cut carrots into rings, pepper in longitudinal stripes.
2. 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 to a boil the same liquid.
4. Put on fire along with sugar and salt, vinegar is poured directly into vegetables.

Fill the container with the marinade and close.

Recipe for pickling cucumbers with zucchini, horseradish and dill

One medium horseradish root is preliminarily passed through a meat grinder, laid out in a bowl and covered with a napkin. The ratio of zucchini and cucumbers is regulated independently, approximately 2 kg of assorted will be included in a container (3 l).

Recipe:

1. Prepare a marinade from 100 g of vinegar, 2 tbsp. l of sugar, 1 spoon of salt and 1.5 l of water.
2. During the boil, the liquid is filled with vegetables and a bunch of chopped dill.
3. Pour marinade, add horseradish.
4. Put to sterilize in a container of water for 30 minutes. and roll up.

The brine will become cloudy from the crushed horseradish, 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 billet, 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 closet 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 cans to get different tasting vegetables on the table. The combination of fruits gives the workpiece an aesthetic appearance. The pickling methods for crops are the same. The video shows a homemade recipe for canned zucchini and cucumbers that will help close the blanks.

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