Zucchini salad for the winter is an inexpensive, dietary and very tasty dish. Moreover, you can prepare a whole plate, adding to the traditional recipe a variety of ingredients and seasonings. Let's get started.
Salads for winter from zucchini do not have clear recipes, since the ingredients and their main quantity can be varied. Everything will depend on desire and taste preferences.
Traditional winter salad from zucchini. It will take at least six kilograms of vegetables. They should be cleaned and chopped with medium cubes. Put zucchini in a saucepan, add pepper, half a liter of tomato sauce, a glass of sugar, one hundred grams of salt, two hundred and fifty grams of oil. Bring zucchini salad for the winter to a boiling state and simmer for thirty minutes. At the very end, pour half a glass of table vinegar, boil for ten minutes. Further, while still hot, we begin to roll the dish over sterilized jars and close it.
Zucchini salad for the winter with peppers (sweet and hot). Rinse and peel all vegetables well. Cut three kilograms of zucchini in the form of straws, and one and a half kilograms of juicy tomatoes, five large fleshy peppers and two red hot skips with a meat grinder. Bring the mixture to a boiling state. Next, add the zucchini, as well as a glass of sunflower oil, a large spoonful of salt and a glass of sugar. Stew for thirty minutes, constantly need to stir the salad. Add two hundred and fifty grams of vinegar (table) and one hundred - chopped cloves of garlic. After the salad begins to boil, count five minutes, arrange in prepared jars. Then we roll them, turn them over and cover them with a thick blanket. After a few days, you can send them to storage.
Zucchini salad for the winter with eggplant. The cooked dish can be consumed even immediately, since it will not need to be insisted. In addition, it can be rolled up. Three kilograms of zucchini and eggplant peel and cut into not very thick circles. The washed three kilograms of bell pepper and carrots chop into strips, and finely chop six large onions and two kilograms of tomatoes. In a large saucepan, mix all the ingredients, add two glasses of vegetable oil and salt. Prepare a salad of vegetables for one hour, then add a glass of vinegar (table) and chopped garlic cloves. Cook it for fifteen minutes. Immediately begin to lay out on hot cans, close, turn and refrigerate under a thick blanket. You can store the dish in the pantry. In the event that vinegar is not added, then put the jars in a cold room or in the refrigerator. It can be stored for six months.
Lecho with zucchini and bell pepper. This workpiece is very well stored throughout the winter. Chop three kilograms of peeled zucchini and twelve sweet bell peppers in the form of straws, and chop two kilograms of juicy onions and tomatoes using a meat grinder or blender. Next, proceed to the preparation of the marinade. To do this, mix four hundred grams of vegetable oil, three hundred - sugar, two large tablespoons of salt and a glass of nine percent vinegar. Bring it to a boil, and then lower all the vegetables into it in a certain sequence. The first should be zucchini, which is recommended to be stewed for fifteen minutes, then add onions and cook for five minutes. Next in line is bell pepper, which takes about five minutes to cook. Last of all, tomatoes should be laid, which should be cooked for ten minutes. Next, we carry out the traditional and familiar procedure: lay out on sterilized banks and roll up. Salad of zucchini for the winter in the original gravy is ready.
Enjoy your meal!