Zucchini salads for the winter: 10 delicious recipes

In the season of abundance of fresh vegetables, despite the fashion for freshly frozen vegetables, many housewives still prefer to spend their time on canning favorite foods. After all, nothing can replace a jar with an appetizing winter salad or vegetable caviar. Canned salads from zucchini - a great snack on the table. And harvested in store, they can help you out during the sudden appearance of guests on the threshold.

These vegetable blanks are served with potatoes, pasta, rice, and they can also be a side dish for meat, kebabs. How to cook chicken kebab you can find on the website https://easywaylife.ru/shashlyk-iz-kuricy-kak-prigotovit.html

Zucchini, inconspicuous at first glance, becomes a wonderful snack, if you choose the right recipe and follow simple, step-by-step cooking instructions. Fragrant spices and savory marinade give the zucchini flavor an unsurpassed flavor. You can preserve this wonderful vegetable both in spicy brine and in tomato sauce, and if you add a variety of vegetables, you can get a real masterpiece.

This article contains not only delicious, but also proven recipes, which have already managed to catch the fancy of many hostesses. And in order to preserve jars with vitamin preparations for a long time and not to spoil them, follow simple canning rules. Then in the winter, when everyone misses the heat and the sun, you will be able to please your loved ones with vitamin salads from a variety of vegetables.


Salad of zucchini for the winter fingers lick without sterilization

Zucchini is a rather tender vegetable that is not easy to store in a city apartment. Therefore, it became the basis for a variety of conservation. Vegetable sorts using zucchini are especially popular. Such delicious salads are prepared very simply, and are eaten quickly enough, as they can be a side dish for any dish.

If you have not had time to prepare for the cold and prepare something tasty, then the beginning of autumn is the best time to think about the approaching winter. Let's make a bright, vitamin vegetable salad. It will take quite a lot of time for you, and the result will delight you with excellent taste.

Before proceeding to conservation, carefully select the necessary products.They must be fresh and free from damage. And, of course, be sure to wash the vegetables thoroughly, cut the stalks, and if necessary, peel off the seeds and peel.

The list of ingredients for 4 cans of 0.5 liters:

  • Squashes - 1 kilogram
  • Carrots (medium size) - 4 pieces
  • Bulgarian pepper - 3 - 4 pieces
  • Tomatoes - 0.5 kilogram
  • Onions - 2 - 3 heads
  • Vegetable oil - 100 milliliters
  • Salt - 1 teaspoon with a hill
  • Sugar - 1 tsp
  • Black peppercorns - to taste
  • Garlic - 4 - 6 cloves

Cooking process:

First of all prepare zucchini - chop them into small cubes. To do this, divide the vegetable with a knife into several plates, the thickness of which depends on which cube we need. Then we cut each plate along the bars, and then into cubes.

Make sweet peppers.

Before you begin cutting, properly prepare the fruit. First of all, they must be washed under running water and dried with a paper towel.

Cut a stalk and the lower part of pepper with a pointed knife. We make one side cut. Then gently deploy it, clean the seeds. Now you can cut in half and chop sticks.

Onion cut into half rings. If you have small onion heads, cut them into slices. Garlic cloves cut into 2 or 4 parts.

Carrots cut into zucchini similarly - cubes.

Now you can do tomatoes. We also give them the shape of cubes.

The key to good taste and long-term storage of winter blanks are properly selected varieties of vegetables. One of the most important requirements for tomatoes, which are used in conservation - the presence of dense skin and pulp.

Prepared vegetables put in a saucepan, add oil, turn on the quiet fire. Slowly bring to a boil, then mark 7 - 10 minutes, boil and turn off the stove. Almost done, there was only a little.

Hot roll up the salad in pre-prepared jars.

Please note that this assortment is prepared without adding vinegar, so be sure to sterilize the container and the lid, it will kill all unnecessary microorganisms and extend the shelf life of the workpiece.

So that the tasty contents of the cans are not moldy and not spoiled, we cool them slowly. For this, the inverted cans are wrapped in a blanket, left in this form for one or two days. Then we remove in a cold place.We get in the winter, we put on the table, we treat our relatives with summer heat!

A delicious recipe for zucchini salad for the winter

Zucchini is a wonderful vegetable that pleases us not only with its affordability, delicate taste, but also with its rich composition of healthy substances. It has a high content of vitamins C (ascorbic acid), B 9 (folic acid), A (retinol), as well as minerals and trace elements.

Squashes are very common in cooking. Pancakes, casseroles, vegetable cakes are made from them, stuffed, preserved. Winter salads are especially loved by many - tasty, bright, healthy. Let's make an unusual snack with mushrooms, which can be a great addition to boiled potatoes.

Ingredients list for 4 liter jars:

  • Squash - 3 kilograms
  • Tomatoes - 1 kilogram
  • Champignons - 1 kilogram
  • Onion - 0.5 kilogram
  • Vinegar 9% - 200 milliliters
  • Vegetable oil - 200 milliliters
  • Dill greens - 2 bunches
  • Salt - 2 tablespoons with a slide
  • Ground black pepper - 0.5 tsp

Cooking process:

Equal circles, not too thin (about a centimeter wide), chop tomatoes and zucchini. Separately, we fry in lots on both sides, put them into separate containers.

Mushrooms are cutting plates and since they are perishables, blanch  minutes  salted .  additional thermal processing will help increase the shelf life of the workpiece.

For each liter of water add a teaspoon of salt.

Then 3 - 5 minutes fry in sunflower oil.

In the pan with the mushrooms add circles zucchini, stir, simmer for 15 minutes on a quiet fire.

Now add the tomatoes, lay the onion, chopped into half rings, chopped dill, salt and pepper. Pour in vinegar and oil in equal proportions.

Vegetable oil can be replaced with olive or sesame, they are also great for canning, as they do not change the taste and aroma of products. Oil must be added, as it does not allow air to pass through and, therefore, does not allow the products to deteriorate during long-term storage.

Vegetable mix gently mix it up.

Related news

Zucchini salads for the winter: 10 delicious recipes image, picture, imagery

Zucchini salads for the winter: 10 delicious recipes 23

Zucchini salads for the winter: 10 delicious recipes 67

Zucchini salads for the winter: 10 delicious recipes 33

Zucchini salads for the winter: 10 delicious recipes 87

Zucchini salads for the winter: 10 delicious recipes 100

Zucchini salads for the winter: 10 delicious recipes 3

Zucchini salads for the winter: 10 delicious recipes 15