Zucchini salad for the winter

Ingredients for making zucchini salad for the winter

  1. Zucchini 3 kilograms
  2. Onion 1 kg
  3. Tomatoes 1 kilogram
  4. Carrot 1 kg
  5. Vegetable oil 1 cup
  6. Salt 3 tablespoons
  7. Sugar 5 tablespoons
  8. Ground black pepper 1 tablespoon
  9. White or table wine vinegar 6% 3 tablespoons
  • Main Ingredients Carrot, Zucchini, Tomato
  • Serving 8 servings
  • World Cuisine


Cutting board, Knife, Medium bowl - 3 pieces, Medium grater, Deep bowl, Large cauldron with a thick bottom (with a volume of at least 10 liters), Wooden spatula, Cauldron lid, Half-liter-liter glass jars - 4-7 pieces, Iron lids for cans - 4-7 pieces, Large pan, Kitchen stove, Can opener, Cloth towel, Kitchen tongs, Warm blanket, Salad bowl or deep serving bowl, Tablespoon, Can opener, Kitchen gloves, Iron round grill, Vegetable cutter

Making zucchini salad for the winter:

Step 1: prepare the onion.

Using a knife, peel the onion from the husk and rinse thoroughly under running water. We lay out the component on a cutting board and finely chop into cubes. Pour chopped onions into a medium bowl and leave aside for a while.

Step 2: prepare the carrots.

Using a vegetable cutter, peel the carrots from the peel. Then thoroughly rinse the component under running water and put it on a cutting board. Using a medium grater, grind the vegetable and immediately pour it into a clean small bowl.

Step 3: prepare the zucchini.

We wash the squash under running water and put it on a cutting board. With a knife, we peel them and cut off the edges. Now grind the component into cubes about the size of 1 to 1 centimeter. Finely chopped zucchini move in a deep bowl.

Step 4: prepare the tomatoes.

Rinse the tomatoes thoroughly under running water and put them on a cutting board. We cut the component into two halves and at each we remove the place to which the tail was attached. Now chop the vegetables into cubes and transfer to a free medium bowl.

Step 5: sterilize the jars with lids.

At the bottom of a large pan we lay out an iron round grate (a special device for forming dumplings is also suitable) so that the jars do not come in contact with the bottom of the container. Then put the container here and fill the pan with ordinary cold water. Attention: the liquid should completely cover the cans. We put the container on medium heat, but we temporarily get the container. We rinse it thoroughly under running water and put it upside down on a clean cloth towel. When the liquid in the pan begins to boil, reduce the heat and carefully lay out the cans with lids in turn. We sterilize everything for 10-15 minutes. Immediately after that we take out the container with the lids with the help of kitchen tongs and put it back upside down on a fabric towel. We do not turn off the burner, but proceed immediately to the preparation of the salad.

Step 6: prepare a salad of zucchini for the winter.

We put a cauldron on the burner and pour vegetable oil into it. Increase the heat and heat the contents of the container. Immediately after this, pour the chopped onion into the cauldron and, stirring it with a wooden spatula from time to time, simmer it for 10 minutes.

Now add carrot chips here. Again, mix everything with improvised inventory and continue to cook vegetables 10 minutes.

After the allotted time, put the squash cubes in the cauldron and fry all the extra 10-15 minutes. Attention: From time to time, do not forget to stir the salad with a wooden spatula so that it does not burn.
At the end, add chopped tomatoes, salt, sugar, and also vinegar. We mix everything again, but with extreme caution so as not to disrupt the consistency of the dish. Reduce the heat, cover the cauldron with a lid and simmer the salad for 1-1.3 hours.

After the allotted time, pour black ground pepper here. Again, carefully mix everything and turn off the burner.
We still place the hot salad in sterilized jars, using a tablespoon. We cover the container with lids and tightly close it with a can opener. Now we find a secluded place for our seaming, put the cans upside down and wrap them well with a warm blanket. We leave conservation in this position not less than for a dayuntil the banks are completely cool. That's all! We put the salad from the zucchini in the pantry or the cellar and wait for the winter to come.

Step 7: serve zucchini salad for the winter.

In fact, it is not necessary to wait for the winter, because after cooking, the salad can be immediately served at the dining table. Therefore, if there is a desire, open the cans with a can opener, and put the contents into a special bowl or salad bowl. Such a dish is an ideal appetizer, as well as an addition to boiled rice, fried potatoes or just bread.
Good appetite!

Recipe Tips:

- to make the salad tasty and fragrant, try to pick up fresh ripe vegetables for it;

- In addition to the spices indicated in the recipe, you can use any others to your taste. For example, you can grind allspice on your own with peas, then it will give more flavor to the dish than ground beforehand;

- to rinse the cans well, you can use a special dishwashing detergent or baking soda, and you must also use a kitchen sponge to rinse the residue off the walls of the container.