Everyone will like it delicious winter salad from zucchini, which can turn out to be sweet, moderately piquant and aromatic or spicy, burning, due to the addition of a large amount of hot pepper. Due to the fact that the taste of zucchini is neutral, this vegetable is perfectly combined with any other ingredients: vegetables, herbs, spices.

Salads for the winter: the most delicious of zucchini

If we talk about the classic workpiece, then the first thing to highlight delicious winter salad from zucchini "Mother-in-lawlanguage". This appetizer is fragrant and spicy, ideal for a feast and family dinner.

Young zucchini - 3 pounds

Carrot - 3 pcs.

Bulgarian pepper - 3 amount

Garlic - 100 grams

Hot pepper - 1 pc.

Tomato paste - 500 ml

Vegetable oil - 200 ml

Table vinegar - 180 ml

Rock salt - 2 tablespoons

Sugar - 180 grams

Tomato paste in the recipe can be replaced with one and a half liters of homemade tomato puree. For the recipe “Mother-in-law's tongue”, it is necessary to cut the main ingredient with long plates along the vegetable, the plate thickness should be about 5 mm. You can also cut the fruit rings or halves of the plates, so the salad will be more convenient to lay out on the banks.

Carrots should be peeled and washed, then grate it using a coarse grater, you can also take a special grater, then the carrots will turn out to be thin long straws.

The heads of garlic should be divided by the cloves, peeled and chopped into a pulp in a blender. If there is no blender, then the good old garlic gadget will help you, however, more time is spent on this option of chopping.

Bulgarian pepper will become a juicy addition to our salad, add a sweet taste to it, so it should be peeled and cut into thin strips (half rings).

In the absence of tomato paste, mashed potatoes can be made at home using fresh tomatoes. You can also chop the tomatoes with a blender or use a meat grinder.

The main sharpness in our recipe is given by hot pepper, which must be cut into thin strips. When processing peppers, be careful, because it can cause irritation on the skin, it is advisable to handle hot pepper, wearing rubber gloves. You can add not one, but 2-3 peppers if you like really hot snacks.

When all the ingredients are prepared, they must be transferred to a large pan, send sugar and salt, table vinegar and vegetable oil to them. The ingredients with the marinade should be mixed so that the spices are evenly distributed, in this form, leave for one hour, during which time the vegetables will let the juice go.

After an hour, the pan with the vegetable mix should be set on fire, boiled, and then cook for another 40 minutes, stirring regularly so that the vegetables do not burn out.

While stewing salad, you can do the preparation of glass containers. Banks must be washed and sterilized in any way convenient for you. After extinguishing delicious zucchini salad for the winterready, it can be laid out on the banks and closed with iron lids. Seaming should be turned upside down, covered with a blanket and wait for them to cool, it will take a day. Then they can be transferred to the storage place for the blanks, but within a week or two it is better to “look at them” to make sure that the lids are not swollen and the salad is ready for long-term storage.

Delicious zucchini salad for the winter

If you take a modest set of ingredients, you can prepare   delicious zucchini salad simple for the winter, which will include only garlic and horseradish, thanks to which your snack will turn out fragrant and spicy.

Zucchini - 2.5 Kilos

Sweet pepper - 1 kilo

Head of garlic - 2 pcs.

Horseradish root - 100 grams

Parsley - 5-6 branches

Vegetable oil - 300 ml

Tomato juice - 100 ml

Sugar - 100 grams

Salt - one and a half tablespoons

Table vinegar - half a glass

At the very beginning, vegetables should be washed properly, pay special attention to zucchini, in which particles of soil can “hide” in the skin, which should be washed if you do not plan to peel the young fruits. Most often, large, overripe fruits are peeled from the skin and seeds. Peppers should also be washed, as well as clean the seed pods from the inside.

As for horseradish, last year’s roots, which have dried out during storage, must first be soaked in cold water overnight. When soaked, the horseradish roots will again become juicy. Horseradish with garlic cloves should be passed through a meat grinder.

For delicious salad from zucchini “Fingers” for the winter  vegetables can be chopped in any way you like: they can be cut into cubes, circles or cubes. Pepper should be chopped into strips. You can exclude bell pepper from the recipe, leaving only zucchini and hot ingredients.

For the marinade, you need to mix tomato juice in a large saucepan with refined vegetable oil, send sugar and salt to the mixture in the amount indicated in the recipe. Here, in a pan, put the chopped mass of garlic and horseradish, chopped pepper and chopped zucchini. Stir the food so that the marinade is evenly distributed, and then put on fire. You can also add red hot pepper, for example, add ground red pepper.

From the moment of boiling, cook the vegetable mass for 20 minutes, the fire should be medium to maintain a boil, but at the same time so that it is not violent. When about five minutes remain before cooking, the main preservative - acetic acid - must be poured into the vegetable mass.

When you are ready to lay the salad in the banks, on top of each you need to put one sprig of parsley with herbs. In this recipe, sterilization of the product is mandatory before screwing the covers. Each half-liter jar should be sterilized for 10 minutes, covering it with an iron lid. After sterilization, cans are hermetically sealed and placed on sterilization.

It is better to store in a cool room or closet where sunlight does not get. If you choose a recipe without sterilization, then you must store seals in the refrigerator.

Tasty zucchini salad for the winter: video

Special love the most delicious salads for the winter of zucchiniwith spices in Korean, and this is well deserved, because thanks to a variety of spices, the taste of vegetables and their aroma is really unique.

Zucchini - 1.5 kilos

Bulgarian pepper - 200 grams

Carrot - 0.5 pounds

Garlic - 2 medium heads

A mixture of spices in Korean - 2 tbsp.

Refined Oil - Half a Cup

Natural apple cider vinegar - half a glass

Salt - a tablespoon

Sugar - half a glass

Many hostesses prefer not to use a ready-made set of spices for Korean carrots, due to the presence of turmeric in the mixture, which gives the vegetables a yellow tint. Turmeric goes well with carrots, but zucchini slices can add unhealthy yellowness. You can make a spice mix on your own, for example, by contacting the spice merchants on the market who can make a suitable mix to suit all your wishes.

Let's start with zucchini: the fruits should be thoroughly washed with running water (if necessary, overripe vegetables should be peeled, and the loose core and large seeds should be removed). For zucchini we take the same grater as for Korean carrots. Zucchini straws are quickly pickled, and the snack has a very appetizing appearance.

So you can easily cook delicious zucchini salad for the winter, photothe recipe is at your disposal. The step-by-step photographs show all stages of preparation, and also shows a method of grinding all the ingredients.

In addition to bell peppers, you can add onions to delicious salads from zucchini for the winter, which will perfectly fit into the palette of vegetable tastes. Onions must be cut into very thin half rings to make it crispy and delicious in marinated form.

The peeled carrots should be grated in the same way as zucchini, and then mix together all the vegetables in a wide bowl. At this stage, seasoning and garlic chopped in a blender are also added to the vegetables. The bowl with the vegetable mixture should be left in the refrigerator for five hours so that the ingredients let the juice go.

Separately, you need to prepare the marinade for our salad in Korean: mix vinegar with vegetable oil and stir in it granulated sugar and salt. The marinade does not need to be brought to a boil or even heated, it is cold mixed with chopped vegetables, and without heat treatment they are laid out in sterilized jars.

Since we did not stew vegetables at the cooking stage, we can not do without sterilization. This time, half-liter jars must be sterilized in boiling water for 20 minutes, maintaining a minimum boil over low heat. And the jars should be covered with iron lids, so that drops of liquid from the pan do not get inside.

Without sterilization, you can store blanks in the refrigerator for 1-2 months by closing the cans with nylon lids. You can taste aromatic snacks in Korean in just a couple of days, thanks to this method of grinding the ingredients, they will quickly marinate.

Tasty zucchini salad for the winter: photos

Along with "Mother-in-law's tongue," the most popular recipe can be called lecho, and it will be. Again, back to the fact that, thanks to its neutral taste, zucchini is combined with other vegetables. Bell pepper, tomato sauce and onions will make a wonderful company for young tender zucchini.

Young housewives may need a recipe on how to prepare   delicious zucchini salad for the winter, videolesson with a description and step-by-step demonstration of the cooking process. Guided by the video master class, you will be able to familiarize yourself with all the subtleties of harvesting technology: how to grind the ingredients, how to cook tomato sauce and marinade, how to stew the salad and how to roll it in jars.

salad from zucchini for the winter, recipes tasty in this case do not suppress stewing, but preliminary frying the zucchini slices in vegetable oil until golden brown. Fried circles should be put in a pan.

Separately, in a pan, fry the onion shredded with thin half rings and add it to the zucchini fried circles. Then send garlic and chopped celery to the same place. The vegetable bowl should be seasoned with ground pepper, salt and, if desired, red hot pepper.

It remains only to add to the vegetable oil and mix the ingredients thoroughly. We’ll add vinegar to the jars after sterilization, so we need to place the raw salad in clean half-liter jars and put on a 25-minute sterilization, after which add one tablespoon of vinegar to each and again put it on sterilization in boiling water, this time just 5 minutes. After that, you can hermetically seal the jars, and after a month enjoy the taste of aromatic squash salad.

There are a lot of options for cooking dishes from zucchini for the winter. Every housewife in the cookbook will always find a favorite and most successful recipe. The most popular is canned zucchini salad. Zucchini in salads can be the main ingredient or used in equal parts with other vegetables.

Each hostess wants to make a dish in her own way, so it is impossible to distinguish a classic salad recipe from zucchini. This recipe is easy to prepare and has an excellent taste. As they say, cheap and cheerful.

Ingredients:

• zucchini or zucchini - 2 kilograms;
• garlic - 2-3 heads;
• greens to your taste;
• salt - 30 g;
• sunflower oil - 1 cup;
• sugar - 200 ml;
• table vinegar - 200 ml.

Cooking:

Zucchini should be thoroughly washed, remove damaged places. Cut the zucchini into small cubes (about 1 cm by 1 cm in size). Peel the garlic, then chop with the help of a garlic press. Carry out the same procedure with greens, finely chopping it. The next step is to prepare the marinade for pouring the salad. Combine salt, sugar, vinegar, and oil in a small bowl. Put the prepared zucchini in a cup, fill with the resulting marinade. Throw greens and chopped garlic into vegetables. Stir well and let the vegetables marinate for a couple of hours.

Prepare cans for preservation. Rinse them thoroughly with soda to prevent bacteria from entering that could ruin your salad. Put zucchini in jars and sterilize for 20-25 minutes. Bon Appetit!

An experienced hostess knows that zucchini is great as an alternative to mushrooms or cucumbers. Zucchini blanks are perfect for meat dishes, and also diversify your table during fasting. Zucchini can not only marinate and fry, but also make jam. But everyone wants it to be not only tasty, but also as useful as possible. Therefore, housewives often use recipes without sterilization in order to preserve the useful substances of vegetables.

Ingredients:

• zucchini - 2 kilograms;
• parsley and dill;
• garlic - 3 cloves;
• salt and sugar - 3 tablespoons each;
• vinegar - 5-6 tablespoons;
• black pepper peas;
• bay leaf.

Cooking:

Wash the vegetables, remove the damaged parts and cut into thin circles or plates. Fill with water and leave for a couple of hours. Then we take sterilized jars, put greens, bay leaves, garlic and pepper on the bottom. Try to put the vegetables in a jar as tight as possible. Pour hot water into the zucchini and cover them with a lid. After half an hour, pour the water into the container, add sugar and salt there. Bring the mixture to a boil, and then add the vinegar. Pour the resulting brine and preserve. Bon Appetit!

Tongues of zucchini with tomato paste

What is a good jar of zucchini salad? The fact that you can always feed or surprise unexpected guests with a delicious snack. And the low cost of the ingredients will not hit your wallet. “Tongues” from zucchini, sometimes called “Mother-in-law's tongue”, are considered to be one of the popular recipes that any housewife knows.

Ingredients:

• young zucchini - 3 kilograms;
• sweet bell pepper - 2-3 pieces;
• carrots - 2 pieces;
• garlic - 4 cloves;
• hot pepper - 1 piece;
• tomato paste - 500 g;
• sunflower oil - 200 ml;
• vinegar - 200 ml;
• sugar - 200 g;
• salt - 2 tablespoons.

Cooking:

Prepare the products. As you might have guessed, zucchini should be cut into thin long plates. Coarsely rub the carrots. Finely chop the garlic or chop in a garlic press. Next, chop the bell pepper in strips. Finely chop the hot pepper. If you don’t like too spicy food, you can put only a quarter of pepper.

Place the chopped vegetables in a large pot, add the remaining ingredients. You can also chop tomatoes and use this pulp instead of pasta. Mix thoroughly and leave for 1 hour. Put the mixture on fire, bring to a boil and boil for about an hour, stirring thoroughly. Put the finished salad in pre-sterilized jars and roll it up. Bon Appetit!

Anklbens appetizer is perfect not only for a family dinner, but also for receiving guests. Even a beginner can cook such a salad - you don’t have to stand half a day at the stove.

Ingredients:

• zucchini - about 2 kilograms;
• sweet pepper - 5 pieces;
• tomatoes - 10 pieces of medium size;
• onions - 10 pieces;
• water - 1 liter;
• tomato paste - 250 g;
• sunflower oil - 250 g;
• salt - 2 tablespoons;
• sugar - 250 g;
• vinegar - 40 g;
• garlic - 2-3 cloves.

Cooking:

Take zucchini, peel them and cut into small cubes. Cut the onion into half rings. Next, cut into cubes sweet pepper and tomatoes. Finely chop the garlic cloves. Pour water into a large container, add oil, salt, paste and sugar. Boil, pour vinegar. Then add the onion and cook the mixture for about 10-15 minutes. Pour zucchini, mix thoroughly and cook for 10 minutes. Next, pour sweet bell pepper and cook for another 10 minutes. Add garlic, tomatoes and hot pepper and also boil for 10 minutes. Then pour into banks, but do not completely cover with lids. We sterilize the salad for half an hour. Bon Appetit!

Zucchini salad

This salad will surprise you with ease of preparation. This salad is not for nothing called that, because you literally lick your fingers.

Ingredients:

• young zucchini - 1 kg;
• tomatoes - 700 g;
• garlic - 2-3 cloves;
• onions - 2 pieces;
• vinegar - 2 tablespoons;
• black pepper;
• salt;
• sunflower oil - 2 tablespoons.

Cooking:

Wash the zucchini and finely chop them into cubes. Grate the carrots on a medium grater, finely chop the onions and tomatoes, and then fry everything in a pan. Add ground black pepper and salt to taste. Add the prepared zucchini to the vegetables and transfer everything to the pan. Add a couple of tablespoons of vinegar and boil for 20 minutes. Arrange the salad in jars and roll it up. Bon Appetit!

People love winter salads from zucchini, because the blanks are obtained appetizing, soaked in seasonings and spices. Their elastic consistency and pleasant taste are well felt if served as a complement to the main course or side dish. How to cook delicious salads, it is useful to everyone to know.

Zucchini winter preparations

Mistresses like to make preparations from zucchini, because this versatile vegetable is easy to process. Its delicate flesh, fresh taste and versatility make zucchini a favorite ingredient for pickling, pickling for the winter. The vegetable goes well with carrots, eggplant, tomatoes, onions, beets. It can be seasoned with any spices, combined with herbs, even make a taste similar to mushroom. If you add cereals to the salad: rice, pearl barley - you get an excellent preparation for the soup. In winter, you only need to open the can, pour into the broth and season with potatoes.

Zucchini for canning

To prepare canned foods, you first need to select and prepare them. It is best to choose white varieties of vegetables or zucchini, because their delicate pulp does not fall apart when cooking. Preservation of zucchini suggests that the vegetables used will be slightly immature - if they are ripe, the pulp will coarsen and the seeds will become hard.

If zucchini of one grade is not enough for preparation, then you can mix them, but you need to take about the same size for uniform cooking. The best zucchini for cooking is dense, with a shiny even skin, without rot and extraneous stains. If you take young fruits, they do not need to be peeled, but rough and fibrous specimens must be cleaned.

Vegetables should be thoroughly washed, cut out coarse and hard seeds, cut according to the recipe: in circles, half rings, strips or cubes. It is good if all the components are kept in one form, so the salad will look beautiful in the photo, cause an appetite and a desire to try it faster. Accompanying aromas of spices and herbs will only enhance this.

How to preserve zucchini for the winter in banks

Any home preservation of zucchini begins with the preparation of the ingredients - they are cleaned, cut, then pickled in a sauce of vinegar, spices and herbs. Some recipes suggest that zucchini snacks for the winter are prepared without vinegar, but after being rolled into jars they are sterilized. The styling container should be pre-treated with water or air vapor to kill all microorganisms on their surfaces and lids, which can shorten the shelf life of the workpieces.

Zucchini salad recipe for the winter

It is easier for cooks to follow the recipe for preserving zucchini, if there is a step-by-step instruction with visual photos or videos of each stage before your eyes. To cook delicious zucchini spins, you must strictly follow the recipes, and when you get certain skills, experiment with spices and related ingredients. You can roll zucchini not only with eggplant, carrots or tomatoes, but also with cauliflower, sweet pepper and even cereals, make caviar or long strips.

Zucchini is the most popular preparation for the winter, from which you can make salads, caviar, assorted and pickle whole slices. Often, zucchini is even made from jam and made candied fruit.

The most common is the method of preserving zucchini in the form of salads. Such salads are diverse not only in terms of components, but also in the form of slicing zucchini, which can be made into cubes, slices, straws, or in any other way.

Zucchini is a good alternative to cucumbers, so they can simply be preserved by pouring it with a hot marinade. But if you prefer to do without vinegar, then you can just pickle the zucchini.

From zucchini you can also cook adjika, various salads, pickled Korean zucchini, candied fruit and preserves, as well as everyone’s favorite squash caviar.

  Carrot Salad

Ingredients:

• zucchini - 5 kg
• carrot - 0.5 kg
• garlic - 5 heads
• sunflower oil - 200 ml
• table vinegar - 150 ml
• granulated sugar - 200 g
• salt - 3 tbsp
• dill to taste
• bay leaf - 5 pcs.
• allspice - as needed

According to this recipe, you can cook zucchini in any quantity, the main thing is to adhere to the proportion. Zucchini for salad should be taken young and peeled from them. Then cut the zucchini into thin circles.

Carrots should be peeled and grated. Put the carrots in the zucchini. Peel and crush the garlic through a press. Add garlic to the previous ingredients.

It is also necessary to put bay leaf, dill with umbrellas and sweet peppers in the salad. All vegetables should be seasoned with dressing, which consists of sunflower oil, vinegar, granulated sugar and salt. Mix everything evenly and leave in this state for an hour. After that, you need to put the salad in the pan on the fire, boil for 10-15 minutes, and then put it in sterilized jars. Roll up the lids and set to cool.

  Beetroot Salad

Ingredients:

• beetroot - 2 kg
• zucchini - 4 kg
• onions - 2 kg
• granulated sugar - 400 g
• salt - 4 tbsp.
• sunflower oil - 200 ml
• vinegar essence - 3 tablespoons
• cloves - a few pieces
• cinnamon - 1 tsp
• ground black pepper - a pinch

Beets need to be peeled and cut into strips, but you can also grate on a coarse grater. Peel and cut the zucchini. Peel and finely chop the onion. Stir all the vegetables in one pan, add a few cloves, cinnamon and pepper. Also mix sunflower oil, salt, granulated sugar and vinegar essence. Stir all products thoroughly and cook for a short time. Boil such a salad takes about 20-25 minutes. Then shift to banks and put sterilized in the oven for 5 minutes. Roll up the finished salad with lids and turn over all the cans until they cool.

  Pepper salad

Ingredients:

• zucchini - 4 kg
• sweet pepper - 8 pcs.
• onions - 1 kg
• tomato paste - 100 g
• salt - 3 tbsp
• granulated sugar - 300 g
• sunflower oil - 300 g
• vinegar essence - 1 tbsp.

Tomato paste must be diluted in 1 liter of water. Add salt, granulated sugar and sunflower oil. Peel and cut the zucchini. Put zucchini in a pan with diluted tomato paste. Put the pot on the fire and boil for 10 minutes.

Next, you need to peel the bell pepper, remove the seeds and cut into cubes or strips. Peel and finely chop the onion. Add onions and peppers to zucchini. Boil for another 10 minutes, and then remove from heat and cool slightly. Add vinegar essence to the squash salad and mix again. Arrange the salad in jars and roll the lids. Put the cans upside down until they cool completely.

  Garlic salad

Ingredients:

• zucchini - 3 kg
• carrot - 0.5 kg
• bell pepper - 500 g
• garlic - 5 heads
• tomato - 1.5 kg
• ground red pepper - 3 tbsp.
• granulated sugar - 100 g
• salt - 3 tbsp
• sunflower oil - 200 ml

Zucchini, if they are young, you only need to wash, cut off the ends and pass through a meat grinder. If zucchini already has a hard peel. Then they must first be cleaned and then twisted.

Peel and grate the carrots or twist them with a meat grinder.

Pepper, peel, remove seeds and mince. Tomatoes also skip through a meat grinder. Mix everything in one pan, add granulated sugar, salt and sunflower oil. Put all this mixture to boil for a few minutes. After that, add finely chopped or minced garlic and ground pepper. Cook for another 5 minutes, and then put it into sterilized jars. Roll up the lids and put the top upside down to cool.

  Cucumber salad

Ingredients:

• zucchini - 2 kg
• fresh cucumbers - 2 kg
• chopped fresh greens of dill 2 tbsp.
• parsley - 2 tbsp.
• garlic crushed through a press - 2 tbsp.
• mustard - 2 tbsp
• sunflower oil - 0.5 l
• table vinegar - 1 glass
• ground black pepper - 2 tbsp.
• granulated sugar - 1 cup
• salt - 2 tbsp.

Zucchini is best taken young and, without cutting the skin, cut them into cubes or slices. Wash the cucumbers and also cut into cubes or slices. Wash, dry and chop parsley and dill. Add greens to cucumbers and zucchini. Peel and crush the garlic through a press. Put the garlic in the salad. You should also add sunflower oil, mustard, vinegar, black pepper, sugar and salt. Stir the ready-made salad and let it stand for 1 hour.

At the end of this time, put the salad into sterilized jars and roll up the lids.

  Tomato Salad

Ingredients:

• zucchini - 1 kg
• tomatoes - 1 kg
• onions - 0.5 kg
• green apples - 0.5 kg
• raisins - 0.5 kg
• granulated sugar - 500 g
• white wine vinegar - 600 g
• ginger root - a slice
• cloves - a few pieces
• ground coriander - 1 tsp
• salt - as needed

Tomatoes need to be washed, make a cross-shaped incision and put in hot water. Then remove from hot water and immediately put in cold. After that, peel and cut the pulp into pieces.

Wash the zucchini, peel and cut into cubes. Peel and cut the apples and cut them into small cubes. Peel and chop onions in half rings or cubes.

Ginger should be peeled and cut into slices. Mix ginger with cloves, coriander and peppercorns, and then place in a bag of linen.

Put all prepared vegetables, apples and spices in a bag in a saucepan, add white wine vinegar and bring to a boil. Cook for about an hour, but stirring constantly.

Raisins need to be washed and also added to the salad. Cook with raisins for another 1.5 hours. Next, you need to remove the bag of spices and cool the salad. Arrange the still warm salad in sterilized jars and close with plastic lids. The salad will be ready in 3-4 weeks, when it stands in a cool place.

  Horseradish salad

Ingredients:

• zucchini - 10 kg
• fresh dill - 300 g
• horseradish root - 60 g
• hot pepper - 2 pods
• garlic - 3 cloves
• salt - 80 g
• dill and tarragon for filling
• blackcurrant and cherry leaves

Zucchini need to be washed and cut into circles. Then soak them in cold water for 3-4 hours. In the meantime, you should prepare the cans, put a piece of horseradish root, currant leaves, cherries, bitter red pepper, dill and tarragon on their bottom. Next, you need to compact the zucchini tightly and lay on top again with all the seasonings and herbs. Sprinkle with salt and add chopped garlic. Pour everything with water so that the water covers all the ingredients, even more. On top you need to tamp with something and close with plastic covers. Put such a salad in a cool place for fermentation, and after 10-15 days add more brine and close the lids tightly.

  Salad of young zucchini

Ingredients:

• young zucchini - 1 kg
• water - 1 l
• apple cider vinegar - 100 ml
• granulated sugar - 100 g
• salt - 1.5 tbsp
• black pepper peas - to taste
• cloves - 2 pcs.
• coriander seeds, dill - to taste

Zucchini need to be washed and cut in half circles. Dill should be washed and dried.

Prepare a marinade, which consists of vinegar, salt and sugar. Pour these components into water and bring to a boil. Remove the marinade from the heat.

Squash in the prepared jars, add various spices and marinade. Cover the jars and put on a few days in a cool place. Then add more marinade and tightly close the lids.

  Simple salad for the winter

Ingredients:

• zucchini - 3 kg
• onions - 1 kg
• tomatoes - 1 kg
• carrot - 1 kg
• sunflower oil - 200 ml
• salt - 3 tbsp
• granulated sugar - 5 tbsp.
• ground black pepper - 1 tablespoon
• white wine vinegar - 3 tablespoons

Onions should be peeled and finely chopped. Peel and grate the carrots on a medium grater. For cooking, you can use the food processor, which will speed up the process.

Zucchini is best taken young, so as not to cut the peel. Cut the zucchini into small cubes. Wash the tomatoes and cut them into cubes. In the pan, pour the sunflower oil and put the onion there to stew it a little.

Then you need to add the carrots and put out a little more. Add zucchini to onions and carrots, simmer all together for about 10 minutes. After that, add tomatoes, salt, add granulated sugar, vinegar and mix the salad.

Cover the pan and simmer over low heat for 1-1.5 hours. Add ground pepper to the prepared salad and put it in jars, only sterilized. Roll up all the lids and put upside down to cool. You can even wrap the salad until it cools completely.

  Ukrainian salad

Ingredients:

• zucchini - 2 kg
• tomatoes - 2.5 kg
• garlic - 4 heads
• sweet pepper - 1 kg
• salt - 2 tbsp.
• granulated sugar - 1 cup
• sunflower oil - 200 ml
• vinegar 9% - 100 g

Tomatoes need to be washed and cut into pieces. Then pass the tomato through a meat grinder. Peel and pass the garlic through a press or, together with tomatoes, through a meat grinder.

Young zucchini should only be washed, cut the stitches and cut into cubes. And if the zucchini is already ripe, then they need to be peeled off, and then cut into cubes. Sweet pepper must be peeled, remove all seeds, and chop the pulp with straws.

All previously prepared components, except pepper, lettuce, must be mixed, add salt, granulated sugar, sunflower oil and put on fire to simmer for about 30 minutes.

After this, sweet pepper and vinegar should be added to the salad. Mix everything again, bring to a boil and leave to simmer for 20 minutes. Immediately shift the hot salad into jars and roll up the lids. When the salad has cooled, transfer the jars to the storage cellar.

  Zucchini Zucchini Salad

Ingredients:

• zucchini squash - 400 g
• carrot - 2 pcs.
• bell pepper - 1 pc.
• onion - 1 pc.
• granulated sugar - 70 g
• sea \u200b\u200bsalt - as needed
• 12% vinegar - 100 ml
• curry seasoning - to taste
• ground nutmeg - 0.5 tsp
• ground red pepper - 0.5 tsp

Wash the zucchini and zucchini with straws. Peel and grate the carrots. Peppers, peel all seeds and chop the pulp with straws. Peel the onion and cut into half rings.

Jars for this salad must be sterilized together with lids in water for about 20 minutes. To prepare the marinade for this salad, you need to mix vinegar, salt, sugar and all seasonings. Put the marinade on the stove and cook until sugar and salt are completely dissolved.

Mix all the vegetables in one pan, pour the marinade and stew a little. Then shift the finished salad to sterilized jars and roll up the lids. Put the cans to cool with the lids down. You can also wrap a towel and in this position leave until completely cooled. After that, transfer the cans with salad to the cellar, refrigerator and any other cool place.

Such a salad can also be prepared immediately to the table, without rolling up in cans for the winter.

I never rolled canned zucchini salad for the winter, but in vain, as it turned out, it was very tasty. At first I thought that it would be like a salad of little blue, which I canned every year, but it turned out to have a completely different taste, no worse.

  Remember me recently? So after preservation there was still about 4 kg, I didn’t even know what to cook with them, how else to preserve, they age quickly, but there is no place in the refrigerator. A recipe from the forum came to the rescue. After reading many positive reviews, I also decided to roll such a canned zucchini salad for the winter, but added some garlic and adjusted the amount of sugar.

We will need the following ingredients:

• 3 kg of young zucchini
• 1 kg onion
• 1 kg of carrots

For marinade:

• 200g sugar
• 2 table tablespoons of salt
• 4 cloves of garlic
• 200ml ordinary vinegar 9%
• 300ml vegetable oil

Ready salad from zucchini turns out to be about 5l, I rolled up 2x1l cans + 4x0.72l cans, and I still had to eat a small salad bowl.

  Preservation of zucchini salad for the winter

I weighed all the products, set aside the right amount. Washed vegetables, carrots and peeled onions.

Peeled onions cut in half rings.

  I cleaned the peeled carrot on a coarse grater (here my husband helped me, thanks for the help).

  Zucchini cut large in a cube.

  In a separate bowl, I prepared a marinade of all the ingredients according to the recipe, I added the garlic to the board with a knife and chopped it as small as possible. I’ll say that garlic is almost not felt in a canned zucchini salad.

  I put all the vegetables in a large pot, poured a salad of zucchini and carrots with onions and prepared brine from prescription products.

  Mixed up.

  So they stood with me for more than two hours, but I regularly went mixing. That's how the vegetables started the juice, now you can proceed to the last stage of conservation.

  During this time, I washed dishes with soda, which I will canned.

Let me remind you that in total about 5 liters of canned salad from zucchini leaves for the winter.

And sterilized the cans over the steam. When I canned zucchini, I told how I sterilized jars. At the same time in a separate bowl I boil and lids.

I put all the vegetables on the stove, covered and stirring regularly, waited until the zucchini in the sweet and sour marinade sauce boiled. Boil for 15 minutes, this is enough.

  Laid out in sterile jars, rolled up.
  I turned the blanks over with lids and wrapped them in a warm blanket. They cooled down under the covers for more than a day, then moved the twist to the pantry, where they are waiting just fine when we are going to eat canned salad from zucchini for the winter.

There is still a request: share your proven recipe for squash caviar, write me an e-mail: [email protected]website  . According to the recipe that I have (with vinegar), the squash caviar turned sour, I had to throw it all away. Help advice.