Today we will prepare zucchini salad for the winter “Riddle”. Do you know why the name of the salad? Because it is very difficult for an uninitiated to realize in finished form that zucchini is a part of this homemade piece - their taste is not felt at all. Husband, this recipe seemed altogether similar to sauerkraut.

I was pleasantly surprised by the salad with the simplicity of preparation and bright appearance. I think this will be very popular in the winter season. Be sure to try, I'm sure you will also like this salad - delicious, appetizing, moderately spicy.

Ingredients:

• 1 kg of zucchini;
• 300 g carrots;
• 200 g onions;
• 3-4 cloves of garlic;
• 3 tbsp. l Sahara;
• 100 ml of vegetable oil;
• 80 ml of vinegar 9%;
• 1 tablespoon of salt with a small slide;
• 3-4 peas allspice.

How to cook zucchini salad for the winter "Riddle":

Vegetables peeled and washed. Carrot and zucchini separately rub on a coarse grater. Onions cut into small cubes - about 3-4 mm. Put zucchini, carrots and onions in a saucepan or deep bowl.

Garlic is pushed through a press or grated. In a separate container we combine garlic, salt, sugar, vegetable oil and vinegar - this will be a marinade.

Add the marinade to onions, carrots and zucchini, mix.

Cover the pan or bowl with a lid (or cover with cling film) and set aside for 2-3 hours.

Salad during this time will put a lot of juice, saturated with the aroma of garlic.

From a specified number of ingredients, approximately 3 half-liter jars of lettuce are obtained. Banks are pre-sterilized, then wipe dry. At the bottom of each can put a pea of ​​allspice and spread the salad. With the juice remaining after the pickup of the salad, we pour the cans to the very top.

Cover the cans with lids, but not tightly. Install the jars in a large pot. Pour warm water into it to the level of "hangers" in cans. Bring the water in the saucepan to a boil, then make the fire medium and sterilize the jars of salad for 20 minutes. Do not forget to put a flat stand (for example, a plate) on the bottom of the pan or to lay a folded napkin - this will prevent a possible split of the cans.

Carefully we get banks from water. Now it's time to roll up the cover (or screw it up well). Banks are set upside down and covered with a blanket - we make a “fur coat”. We maintain our zucchini salad for the winter “Riddle” for about a day until the salad cools to room temperature.

Salad "Scarlet Flower"

Would need:  3 kg of beets, 2 kg of carrots, 2 kg of sweet pepper, 2 pods of bitter pepper, 3 kg of tomatoes or 1.5 liters of tomato juice, 0.5 liters of vegetable oil.

Beet and carrot grate on a coarse grater, chop the pepper into strips, and let the tomatoes pass through a meat grinder.

Pour oil into a wide saucepan, let it boil, put carrots and beets in it, simmer for 10 minutes. Then put the rest of the vegetables, salt to taste, add a few bay leaves. Simmer for 1 hour under a lid on low heat.

Hot pour into prepared jars and roll up.

Mushroom Zucchini Salad

Would need:  3 kg of peeled zucchini, 500 g of carrots and onions, 2 medium heads of garlic, 1 cup of sugar, 3 tbsp. spoons of salt, 1 cup of sunflower oil, 1 cup of 6% vinegar.

Squash and carrots grate on a coarse grater, finely chop the onion.

Mix, add sugar, salt, vinegar, vegetable oil and garlic, passed through a press. Leave for 2.5 hours, then decompose in 0.5 liter jars, sterilize for 15-20 minutes and roll up.

Cauliflower and Tomato Salad

Would need:  1.2 kg of cauliflower and tomatoes, 200 g of vegetable oil, 100 g of sugar, 50 g of salt, 120 g of 9% vinegar, 200 g of parsley, 80 g of garlic.

Cabbage boil and disassemble into inflorescences. Tomatoes mince. Finely chop the parsley, skip the garlic through a press.

All mix, add sugar, salt, vegetable oil and vinegar. Boil, stirring occasionally for 10-15 minutes.

When hot, put the salad in jars, roll, wrap and leave to cool completely.

Bean Salad

Would need:  3 kg of ripe red tomatoes, 1 kg of sweet pepper, carrots and onions, 3 cups of beans. In addition, 1.5 cups of sugar, 1.5 cups of vegetable oil (odorless), 2 tbsp. spoons of salt, 2 tsp of 70% vinegar.

Mince the tomatoes and chop the rest of the vegetables into cubes.

Boil the beans in advance until half ready.

All mix, add sugar, salt, vegetable oil. Put in the pan and cook for 1 hour. At the end of cooking add vinegar, spread out in jars and roll up.

From the specified number of products out 5 liters of lettuce.

Salad "Fantasy"

Would need: 2.5 kg of small tomatoes and small cucumbers, 1.2 kg of small squash.
To fill 10 liters of water:  200-300 ml of 9% table vinegar, 50-60 g of salt and sugar, 5-6 clove buds and 7-8 allspice of allspice, bay leaf.

Squashes with a diameter of 6 cm put whole, larger cut into slices.

Squash, cucumbers and tomatoes put in prepared jars in layers in any order. Pour boiling water for 3 minutes. Then drain the water and pour boiling marinade, cover with lids.

Sterilize 1 liter cans for 15 minutes, roll up.

Salad "Leningradsky"

  This preparation is not only a delicious salad and appetizer, but also an excellent basis for the preparation of cabbage soup, borscht and pickle.

Would need:  2 kg of brown tomatoes, 1.5 kg of sweet pepper, 1 kg of onions, 700 g of carrots, 0.5 kg of cabbage, 100 g of parsley.
To fill one 0.5 l jar:  3 tbsp. spoons of hot vegetable oil, 1 teaspoon salt and sugar, 5 black peppercorns and 2 teaspoons of 9% vinegar.

Cut all the vegetables like on a salad, put them in prepared jars, add spices and spices, cover with lids.
  Sterilize 30 minutes, roll up.

Garlic Cucumber Salad

Overgrown cucumbers are suitable for this salad, and in winter it is a magic wand, taste like that of fresh cucumbers.

Would need:  4 kg of cucumbers, 100 g of salt (approximately 3 tablespoons with a hill), 100 g of sugar, 200 g of 7–9% table vinegar, 250 g of vegetable oil, 12 cloves of finely chopped garlic.

Cut cucumbers as if on a salad (in circles, semicircles, depending on the size of the fruit), mix with the other ingredients. Cucumbers make juice.

Arrange the salad (together with the juice) in prepared 0.5-0.7 l cans and sterilize for 15-20 minutes. Roll up

Greek Snack

Would need:  1 kg of beans, 0.5 kg of onions, carrots, bell peppers, 2 kg of tomatoes, 1-2 paprika hot pepper, 3 large heads of garlic, ½ cup of sugar, 1.5 tbsp. spoons of salt, 250 g of refined vegetable oil.

Beans boil until cooked, but it should not be boiled over. Onion cut into half rings or smaller and fry. Tomatoes and peppers cut into half rings or, again, smaller. Add beans, onion to the pot, add tomatoes, pepper, salt, sugar and butter. Boil 30 minutes after boiling.

5 minutes before the end of cooking add hot pepper (adjust the amount as desired) and chopped garlic.

Ready salad spread out in prepared dry jars, roll up, wrap and leave to cool completely.

Appetizer "Delight"

This very tasty snack resembles lecho to taste, and it is made from bell peppers, ripe red and green tomatoes.

Would need  2, 5 kg of ground red tomatoes, 0.5 l of 6% vinegar, 300 g of chopped garlic, 100 g of salt, 200 g of sugar, 400 g of vegetable oil. Besides, 4 bunches of finely chopped parsley, from 30 g and more of bitter pepper (to taste) 2 kg of green tomatoes, 3 kg of Bulgarian pepper.

Bulgarian pepper cut into 4 parts, lengthwise and again across. Take green tomatoes, the smaller, the better.

In a boiling marinade made from ground red tomatoes, vinegar, salt, sugar and vegetable oil, carefully lower all mixed vegetables and boil for 10-15 minutes. Stir gently several times while cooking.

Quickly packaged in jars, roll up, cover and leave for 30 minutes. Then remove the "coat", leave to cool. Store in a cool place.

Eggplant Appetizer

Would need:  2 kg of eggplants, 1 large bunch of greens (parsley, dill and cilantro), 1 pod of bitter pepper (or freshly ground), 1 onion, 2 heads of garlic, 0.5 l of vegetable oil.
For brine:  2 liters of water, 2 tbsp. spoons of salt, 1 cup of 9% vinegar.

Prepare the brine: boil water with salt when boiling, add vinegar.

Cut eggplants into cubes, dip them in a pickle and cook for 10-15 minutes (but do not overcook!). Then fold them in a colander, drain and fold into a large container.

Add chopped herbs, bitter pepper, finely chopped onions and garlic, and vegetable oil.

Mix well and put into prepared jars. You can close screwed or nylon covers and keep in the refrigerator.

Pepper in Czech Tomato Juice

Would need:  10 kg of sweet pepper, 100-150 g of horseradish root, 150-200 g of garlic, 40-50 g of dill.
For pouring 1 liter of tomato juice:  25-30 g of salt.

Prepare the pepper. Horseradish root cleaned and cut into large pieces. Peel the garlic, chop the greens.

Seasoning put on the bottom of the cans and then on top.

Pepper tightly put in jars, putting one fruit into another.

Pour boiling tomato juice with salt and sterilize in boiling water: 0.5 liter jars for 30-40 minutes, 2-3 l for 50-60 minutes. Roll up

Roasted Peppers

This tasty pepper is an excellent snack and addition to other dishes.

Wash and dry the Bulgarian pepper (seeds can be removed, or you can leave it) and fry in vegetable oil on all sides until golden brown.

Put prepared pepper in layers in prepared 0.5-1 l cans. Between the layers put 2 cloves of garlic, 1/3 cup of sugar, 1/3 tbsp. spoons of salt (incomplete teaspoon) and 1 part tsp of 6% vinegar. And so to the top, not reaching 2 cm from the neck of the can.

On top put another 1 clove of garlic and pour boiling water over it. Roll up, wrap and leave to cool.

Bulgarian Stuffed Peppers

Would need:  4.3 kg of sweet pepper, 2.8 kg of tomatoes, 600 g of onions, 4 kg of carrots, 150 g of parsnip root, 150 g of parsley and celery roots, 50 g of dill, 100 g of parsley and celery. In addition, 100 g of salt and sugar, 15 g of hot red pepper and 10 g of black pepper.

Pepper wash, remove the seeds. Blanch the fruit for 2-3 minutes in boiling water and cool in cold water.

Onions clean, cut into rings and fry in vegetable oil until golden brown.

Remove roots, cut into slices 3-4 mm thick or diced and fry separately in vegetable oil.

Roasted roots, onions and chopped greens mix and pour half the norm of salt.

The resulting stuffing tightly fill the peppers.

Chop the tomatoes and heat to boil. Add sugar, salt, red and black pepper.

Cook the tomato mass on low heat for 5 minutes. Then pour it into the peppers laid in jars.

Sterilize in boiling water for 50 minutes, roll up.

Pepper in oil

For brine will require:  3 liters of water, 2 cups of sugar, 2 tbsp. tablespoons of salt (with a hill), 0.5 l of 2% vinegar, 0.5 l of vegetable oil, bay leaf, peppercorns.

Combine all the ingredients for the marinade and boil.

Wash the Bulgarian pepper (do not choose seeds and do not remove the stems), pierce with a fork and put in boiling marinade. Boil for 20-25 minutes, put in jars and roll up.

In the fall there is a new sorrel crop, and cucumbers still bear fruit. This will give us the opportunity to make a delicious billet.

Cucumber sorrel broth

Would need:  2 kg of cucumbers, 300 g of sorrel, 1 l of water, 5 umbrellas of dill, 100 g of sugar, 2 tbsp. spoons of salt.

Pour cucumbers with hot water and then put in cold water. After that, put the cucumbers in prepared jars with dill.

Washed sorrel pour boiling water, boil for 2-3 minutes. Strain the broth, rub the sorrel through a sieve, combine with the broth, add sugar, salt and boil again.

With boiling mass pour cucumbers 3 times, hold for 5 minutes, roll up.

Tomatoes "Dessert"

For the marinade 0.5 liters of water will need: 1 teaspoon salt, 3 teaspoons sugar, 1-2 bay leaves, 2-3 black peppercorns, 3-4 clove buds, a pinch of cinnamon.

Water with spices and boil for 3 minutes, cool and strain. Then add to the marinade 3 tbsp. spoons of 6% vinegar and 1 tsp of vegetable oil.

Put tomatoes in slices of tomatoes in one-liter jars, put a slice of onion on top, pour the marinade and cover with lids. Sterilize 5-10 minutes, roll up.

Any vegetable caviar is a great addition to meat dishes, pasta or cereals. It is also a sandwich spread, a snack and a good help to those who are fasting.

Carrot Caviar

Would need:  5 kg of carrots, 3 kg of tomatoes, 1 kg of sweet pepper and onions, 1 pod of hot pepper, 250 g of sunflower oil, 2 tbsp. spoons of salt and 3 tbsp. spoons of sugar.

Mince all the vegetables, add butter and cook for 2 hours. At the end of cooking, add salt and sugar.

Hot caviar poured into jars, roll up, wrap and leave to cool.

Beetroot Caviar

Would need:  2 kg of beets, 3 kg of red tomatoes, 6 bell peppers, 3 pods of bitter pepper, 1 cup of grated garlic, 1 cup of vegetable oil, salt to taste (approximately 5 tsp. Spoons).

All vegetables skip individually through a meat grinder. Pour the oil into the pan, put the beets, simmer for 30 minutes. Then add tomatoes and simmer another 30-40 minutes, then pepper, simmer 20 minutes, garlic, simmer 10 minutes.

Hot-spread caviar in prepared jars, roll, wrap and leave to cool completely.

Caviar from mushrooms and vegetables

Would need:  1 kg of Bulgarian pepper, carrots, tomatoes, onions, 3 liters of boiled mushrooms, 250-300 g of vegetable oil, salt and black pepper to taste.

All skip through a meat grinder, add butter, salt and pepper to taste and simmer for 2 hours, stirring.

Spawn hot caviar in prepared jars, roll up, wrap and leave to cool completely.

Homemade ketchup is different from the store in that you can always cook it to your liking by adding your favorite spices and making it more or less spicy.

Homemade Ketchup

Option number 1

It will take: 5 kg of tomatoes, 1 cup of chopped onion, 160-200 g of sugar, 30 g of salt, 1 cup of vinegar, 1 tsp of ground black pepper.

Tomatoes, along with chopped onions, steam under a lid and rub through a sieve. Got to reduce to half.

Put spices in the gauze bag (clove, allspice) and place in a boiling mass.

Add salt, sugar, vinegar, pepper and cook for another 5-7 minutes. After that, remove the spices, and pour the hot ketchup ready into the prepared jars and immediately roll up.

Option number 2

It will take: 2 kg of very ripe tomatoes, 500 g of sweet red pepper and onions, 1 cup of sugar, salt to taste, 200 g of vegetable oil, 1 tbsp. spoon of hot red pepper, 1 tbsp. spoon of mustard powder.

All vegetables can be cut, and you can skip through a meat grinder (as you like). All mix and cook for 2 hours.

Hot ketchup pour in prepared jars and immediately wrapped.

Adjika

This not too spicy and salty adjika is suitable both as a seasoning and as a snack, as well as spreading sandwiches.

Would need:  3 kg of tomatoes, 500 g of onions, carrots, bell peppers and apples, 1 cup of sugar, 500 g of vegetable oil, 1.5 tbsp. spoons of salt, 20 g of garlic, 1 tbsp. spoon of red ground pepper.

All vegetables, rinse, remove seeds, stems and mince. All mix and cook for 3 hours.

Hot pour adjika into prepared jars, roll up. Turn the jars upside down, wrap and leave to cool.

Store in a cool place.

And we will finish today's conversation with another very successful piece that will help you out at any moment.

Soup "Country"

Would need:  1.5 kg of cabbage, 1 kg of green tomatoes, 1 kg of Bulgarian pepper (preferably red), 600 g of onions, 700 g of carrots, 300 g of sour apples. In addition, 2 tbsp. spoons of salt (with a small slide), 3 tbsp. spoons of sugar (also with an average hill), 1.5 cups of vegetable oil, 1 tsp. of 70% acetic essence.

If you add beets to the billet, you get the basis for a delicious borscht.

All vegetables clean, wash and shred.

At the bottom of the pelvis, put salt, sugar, 20-30 black peppercorns, pour in oil. Put the chopped vegetables and bring to a boil. Reduce heat and simmer for 20 minutes. Then pour vinegar and boil for another 10 minutes.

Boiling mass spread in prepared jars, immediately roll up, turn and leave to cool.

From the specified number of products out 7 cans of 0.7 liters.

In winter, it will be enough to drop potatoes cut into 2 cubes of boiling water, add 2-3 bouillon cubes. After the potatoes are ready, put a jar of billet, bring to a boil and cook for 3-5 minutes.

As a result, get a delicious fragrant soup, when serving on the table, add to each portion of fresh herbs and a spoonful of sour cream.

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Squashes and carrots are perfectly combined with each other, snacks from them turn out juicy, appetizing. It’s good that you can eat them not only in summer - many housewives prepare zucchini salad with carrots for the winter. There are several recipes, and for each of them is preparing a snack with a unique taste.

How to cook a salad of zucchini and carrots

Salad of zucchini and carrots will last all winter without spoiling, and will remain tasty until spring, if you take a few moments into account when preparing it.

• Vegetables for any preparations for the winter should be taken late varieties, that is, ripen in August or even in September.
• Young zucchini in a salad is more delicate in taste. If for snacks that require heat treatment, zucchini are suitable for any, then for salads that are preserved in a cold way, it is better to take the youngest. When using large courgettes, seeds should be removed from them, and the skin should be cut with a peeler.
• In salads, carrot looks beautiful, cut into thin-thin straws. You can cut it like a knife, but this is not an easy task. It is easier to use a grater for cooking Korean salads.
• Banks in which canned food will be stored must be well sterilized. Lids to them should also be boiled.

The rest depends only on the selected recipe.

Salad "Mystery" of zucchini, carrots and onions

• zucchini - 2 kg;
• carrots - 0.5 kg;
• onion - 0.5 kg;
• garlic - 4 cloves;
• sugar - 120 g;
• salt - 50 g;
• vegetable oil - 0.2 l;
• Table vinegar (9 percent) - 150 ml;
• Sweet peppers - 3–6 pcs.

Cooking method:

• Using a vegetable peeler, remove the top layer from courgettes and carrots, wash them well.
• Rub them equally. It is best to use a grater for carrots in Korean, but if it is not, then the usual with large holes will do. If necessary, if, for example, a large volume of products is required to be processed, it is not forbidden to resort to the help of a food processor.
• Peel the onion peels, cut them into small pieces.
• Crush, passing through a press, garlic.
• Mix all the vegetables in one bowl or pan.
• Prepare the marinade by mixing vinegar, oil, salt, and sugar.
• Pour the vegetables with marinade.
• Cover the pot with vegetables and leave the lid on for 3 hours.
• Wash the cans with soda, counting on 3 liters of the finished salad. Sterilize them, let them dry. Boil metal lids that fit the cans in size and type (screw caps for a regular can, of course, will not work).
• At the bottom of each jar, put on a pea of ​​pepper, if the jars are large (liter), then you can two.
• Spread on the banks, tamping with a spoon, salad.
• While the vegetables were pickled, they picked out the juice. Pour vegetables with this juice so that the marinade reaches the edges of the cans.
• Cover the jars with lids, but do not rush to roll up.
• Put a towel on the bottom of a spacious pot, put a jar on it.
• Pour in water so that it is just above the middle of the cans.
• Put the pot with the jars on the fire and sterilize 15 minutes, if the banks are half-liter, 25 minutes - if their capacity is larger.

This salad is not accidentally named a “riddle”: it has such an unusual taste that it is difficult to guess what it is made of.

Zucchini Salad in Korean

• zucchini - 3 kg;
• carrots - 1 kg;
• onion - 0.5 kg;
• Bulgarian pepper - 1 kg;
• garlic - 10 cloves;
• Table vinegar (9 percent) - 0.25 l;
• vegetable oil - 0.18 l;
• sugar - 0.25 kg;
• salt - 40 g;
• dill (fresh) - 50 g;
• seasoning for Korean salads - 20 g.

Cooking method:

• Wash young zucchini, cut off the peduncle.
• Wash and peel carrots, onions.
• Wash the pepper, remove the seeds.
• Grate carrots and zucchini grates for cooking Korean salads.
• Onions cut into thin half-rings.
• Chop the pepper into thin strips.
• Finely chop the dill.
• Grind with a special press garlic.
• Make marinade from oil, vinegar, sugar, salt, seasoning, dill and garlic, carefully mixing the indicated components.
• Mix vegetables and dress them with marinade.
• Cover the container with vegetables and leave for 2.5–3 hours.
• While vegetables are pickled, prepare jars with a total volume of 4.5 liters.
• Spread the salad over sterilized cans. Laying out, be sure to tamp with a spoon to get the air out.
• Pour the vegetables with marinade so that it covers them completely, but did not reach the edge of the can.
• Put the jars in a pan with hot water, sterilize them for 40 minutes.
• Roll cans with sterilized lids. Turn over. After it has cooled, remove for the winter.

Salad cooked according to this recipe will be spicy enough. He will appeal to lovers of Korean cuisine.

A simple recipe for zucchini and carrot salad

• zucchini - 2.5 kg;
• carrots - 0.5 kg;
• garlic - 1 head;
• bay leaf - 5 pcs .;
• vegetable oil - 100 ml;
• granulated sugar - 100 g;
• salt - 40 g;
• dry dill - 10 g;
• Table vinegar (9 percent) - 120 ml.

Cooking method:

• Wash and clean the zucchini, remove the seeds from them, cut into cubes. If the squash is young, then they can not be cleaned. In this case it is better to cut them with washers.
• Wash peeled carrots and rub.
• Chop the garlic, passing through the press.
• Stir vegetables (together with garlic), add sugar and salt, pour in oil with vinegar, add laurel leaves and dried dill.
• Put all this in a saucepan, put the saucepan on low heat.
• Simmer the vegetables in the marinade for about half an hour after boiling, stirring them so as not to burn.
• Spread the salad hot on the sterilized jars, seal them and turn them upside down. Wrap a blanket.
• After the banks have cooled down, return them to their original position and send for safekeeping.

Salad made according to this recipe is moderately spicy. Squashes in it remain crispy.

Zucchini with carrots can be prepared for the winter a variety of salads, from delicate to spicy. They are all well stored even at room temperature.

Do you think, looking at the plate, why and what do you eat? Do you talk about how plants affect our health? What benefits bring? If the vegetarian menu is a frequent guest on your table, it means that you are on the right track.

Why do we need a zucchini?

• Indispensable for obesity: dietary fibers cause the illusion of rapid saturation, remove toxins and excess cholesterol from the body.
• Included in the vitamins and minerals, strengthen our skin, hair, stimulate vision, nourish the brain, muscles and internal organs, are cholagogue assistants.
• A decoction of dried flowers reduces swelling
• He has almost zero calories - the ideal component of a sparing diet.
• Contains antioxidants subject to minimal heat treatment.

Squash in Tomato

This is an option to get sweet, fragrant, crunchy slices, which will fall to the court both as a side dish and as an independent dish. They do not fall apart and look quite aesthetically pleasing.

Quick and easy to prepare and perfectly stored. Be sure to try!

Dietary zucchini jam with citrus

This dessert will surprise you with a delicate aroma and remind you of a hot summer in frosty winter days.

Rejuvenating salad "Riddle".

Named so, because your guests do not immediately understand what it is prepared from. It resembles pickled cabbage. The vegetable mixture is sealed raw, which allows you to save most of the nutrients that prevent aging. And in the winter in stewed condition, it will become an original filling for pies or pasties.

In this way, our family makes blanks from the time of perestroika, when the stores had empty shelves, and boots, tables, and sealing covers were played in the lottery. Now all the year round everything is available fresh, but we prepare our favorite recipes year after year.