Zucchini salad for the winter

Zucchini salad for the winter is the most popular option in the range of canning this beloved vegetable. Zucchini salads, supplemented with different sets of vegetables, have a delicate taste, low calorie content, and are prepared quickly and easily, which is important when there is a large volume of preparations. There are many recipes for preparing salads for the winter - both complex and simple, and you can always choose a recipe to suit your taste.

Finger-licking zucchini salad for the winter

Zucchini salad called “finger-licking goodness” is prepared in different versions, which differ in the set of vegetables and method of preparation. In this recipe, we fry all the vegetables, which makes the salad especially tasty, unlike simple stewing. We cook zucchini with carrots, onions and the addition of tomato paste.

1. 
   Prepare all vegetables and spices according to the recipe. Peel and rinse vegetables. It is better to choose young zucchini, cut into large cubes. Grind the carrots using a Korean grater. Cut the onion into thin quarter rings. Finely chop a bunch of greens with a knife.
2. 
   To prepare the salad, take a deep frying pan or cauldron and heat the vegetable oil in it well. Fry the onion slices in oil until light golden brown.
3. 
   Add carrot sticks to it and fry until soft, stirring frequently.
4. 
   During frying, the vegetables will decrease in volume. Add the required amount of tomato paste to the fried vegetables, mix and simmer everything over low heat for 10 minutes.
5. 
   Then add the sliced ​​zucchini to the vegetables.
6. 
   Sprinkle the vegetables with sugar and salt, mix again and cook with the lid closed for 10 minutes.
7. 
   After this time, add chopped greens to the salad, mix again and simmer the dish under the lid for another 2-3 minutes.
8. 
   Lastly, pour table vinegar over the salad and after a few minutes turn off the heat.
9. 
   Jars for preparation must be sterilized in the oven or microwave. Boil the lids. Place the prepared zucchini salad “You'll lick your fingers” into jars and seal tightly with lids. Place the jars on the lids and cover tightly with a “fur coat” overnight for pasteurization. Move the cooled salad to any home-preserved storage location. Delicious and successful preparations!

Spicy Korean-style zucchini salad for the winter

There are many fans of spicy vegetable snacks in Korean, and zucchini salad prepared the Korean way turns out to be quite tasty and spicy.For the salad, young zucchini are selected and chopped together with carrots on a Korean grater. For spiciness, garlic with Korean seasoning is added to the salad and to preserve the crunchy taste of the vegetables, the salad is only sterilized in jars.

Cooking time: 4 hours.

Cooking time: 30 minutes.

Portions: 1.5 l.

Ingredients:

• Zucchini – 1 kg.
• Carrots – 3 pcs.
• Sweet pepper – 2 pcs.
• Garlic 1 – head.
• Sugar – ½ tbsp.
• Salt – 1 tbsp.
• Korean seasoning for carrots – 1 tbsp.
• Vegetable oil – 100 ml.
• Vinegar 9% – 100 ml.

Cooking process:

Step 1. Rinse the zucchini selected for preparation with cold water, dry with a napkin and chop using a Korean grater. Grind the peeled carrots in the same way. Place the zucchini and carrot sticks in a deep bowl for marinating.

Step 2. Remove seeds and membranes from sweet peppers. Cut the pepper into thin strips with a knife and add to the zucchini. Peel the garlic and chop into garlic cloves. Sprinkle the sliced ​​vegetables with salt, sugar and Korean seasoning, pour in the amount of vegetable oil indicated in the recipe with table vinegar and mix everything well with your hands.

Step 3. Cover the dishes with cling film or a lid and leave for 3 hours so that the vegetables marinate and give enough of their juice.

Step 4. Rinse and dry small jars for the preparation. The lids can be boiled. After the marinating time has passed, pack the salad into prepared jars and fill with vegetable juice to the very top.

Step 5. Then sterilize the salad in jars in a large saucepan, like regular preserves. The sterilization time for half-liter jars is 20 minutes from the start of boiling water in the pan.

Step 6.Seal jars with Korean-style zucchini salad tightly with lids, cool upside down and store in any dark place. Delicious and successful preparations!

Mother-in-law's tongue from zucchini for the winter

A salad with the name “Mother-in-law’s tongue” made from zucchini for the winter is one of the variants of spicy zucchini preparations, and it complements various dishes well, especially meat and fish. In this recipe, we simmer zucchini, cut into a certain shape, in a vegetable mixture of chopped tomatoes and sweet peppers, and add garlic and hot pepper for spiciness. We cook without sterilization.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 6 l.

Ingredients:

• Zucchini – 3 kg.
• Tomatoes – 3 kg.
• Bell pepper – 1 kg.
• Large garlic - 4 cloves.
• Chili pepper – 1-2 pods.
• Sugar – 8 dessert spoons.
• Salt – 4 dessert spoons.
• Vegetable oil – 250 ml.
• Vinegar 9% – 5 tbsp.

Cooking process:

Step 1. Prepare vegetables and spices for this preparation in the quantities specified in the recipe. Clean them and rinse well with cold water.

Step 2. Scald the tomatoes with boiling water, remove the peel and cut into slices.

Step 3. Cut the peeled sweet pepper into medium pieces.

Step 4. Grind the chopped tomatoes and peppers into a homogeneous mass using a blender or meat grinder.

Step 5. Cut the zucchini into longitudinal slices of medium thickness.

Step 6. Peel the garlic and chop it not very finely with a knife. Cut a pod or two pods of hot pepper into thin rings.

Step 7. Pour the vegetable mixture into a large saucepan or cauldron special for stewing, add the calculated amount of salt and sugar to it and bring to a boil. Pour vegetable oil into the mixture and add the sliced ​​zucchini.

Step 8Simmer the zucchini in the vegetable mixture for 30 minutes from the start of the boil over low heat, covered with a lid. Towards the end of the stew, add chopped garlic, hot pepper rings and vinegar to the vegetables.

Step 9. Sterilize jars and lids in your usual way. Pack the prepared “Mother-in-Law’s Tongue” zucchini salad into jars, seal it tightly and cover tightly with a “fur coat” for 24 hours. The salad is stored well indoors without light and at low temperatures. Delicious and successful preparations!

Zucchini salad with rice for the winter

Zucchini salad with rice for the winter is not a salad, but rather an appetizer, similar to vegetable risotto. Rice makes the dish quite filling, and it is served as a complete addition to lunch or dinner, cold or heated. This salad is easy to prepare, quick and without sterilization. Any rice is suitable for salad, but it is better to take steamed rice.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 1 l.

Ingredients:

• Zucchini – 500 gr.
• Rice – ½ tbsp.
• Onion – 1 pc.
• Garlic – 2 cloves.
• Sugar – ½ tbsp.
• Salt – 1 tbsp.
• Tomato paste – 2 tbsp.
• Vegetable oil – 2 tbsp.
• Vinegar 9% – 1 tbsp.
• Water – 1 tbsp.

Cooking process:

Step 1. Before cooking, the zucchini is washed and peeled. Then the vegetable is cut into medium cubes. The peeled onion is also cut into small cubes. The rice is washed several times with cold water. Vegetable oil is poured into a special pan for stewing, sliced ​​zucchini and onions are placed and washed rice is poured on top.

Step 2. A glass of warm water is poured into a cup and two tablespoons of tomato paste are diluted in it. This mixture is poured over the zucchini and rice, and the pan is placed on medium heat.

Step 3.Add the amount of salt and sugar indicated in the recipe to the salad. After the vegetables boil, the heat is reduced to minimum, and the salad is simmered under the lid for 30 minutes.

Step 4. Five minutes before the end of stewing, add peeled garlic cloves to the salad through a garlic press and add a spoonful of table vinegar. The salad is carefully mixed and after a couple of minutes the fire is turned off.

Step 5. The jar and lid are sterilized in advance. The zucchini salad with rice is transferred into the prepared jar and immediately sealed tightly with a lid. The salad is placed on a lid, covered with a terry towel for a day and then transferred to a storage location. Delicious and successful preparations!

Zucchini Uncle Bens Salad

Zucchini Uncle Bens salad is one of the appetizer options prepared by stewing zucchini in tomato sauce. During heat treatment, the zucchini becomes boiled, and the appetizer turns out to be a thick sauce. In this recipe we will prepare Uncle Bens a little differently, in the form of a salad, and the vegetables in it will remain whole pieces.

Cooking time – 60 min.

Cooking time – 40-50 min.

Portions – 6-7.

Ingredients:

• Zucchini – 1.5 kg.
• Red tomatoes – 1 kg.
• Onions – 6 pcs.
• Sweet bell pepper – 6 pcs.
• Odorless vegetable oil – 100 ml.
• Sugar – 2/3 tbsp.
• Table vinegar 9% - 100 ml.
• Table salt – 2 tbsp.

Cooking process:

Step 1. Wash all the vegetables that you selected for the salad well and peel if necessary. Cut the zucchini and bell pepper into strips, and the onion into half rings. If the zucchini is young, you don’t have to peel the skin.

Step 2. Cut the tomatoes in half, remove the stem attachment points and grind the vegetables through a meat grinder.

Step 3.In a large saucepan, combine vegetable oil, vinegar, salt and sugar. Then bring the marinade to a boil over heat. After this, place the chopped zucchini, onions, sweet peppers, and lastly the tomato mass into the pan one by one.

Step 4. Maintain an interval of 5 minutes between adding vegetables.

Step 5. Once all the vegetables are in the pan, continue to cook the salad for 10 minutes, stirring occasionally. By this time, prepare small sterilized jars and lids for them.

Step 6. Remove the pan with the prepared Uncle Bens salad from the heat and immediately distribute it into jars. Close the containers with sterilized lids and wrap them in a warm blanket until they cool completely. Store the seams in a cool and dark place. Bon appetit!

Zucchini and eggplant salad for the winter

Zucchini and eggplant salad is easy to prepare and makes a delicious appetizer for the winter table. Its consistency turns out to be a little liquid and similar to lecho, since zucchini and eggplants are stewed in a sauce made from crushed tomatoes. The proportion of vegetables can be changed according to your preference. We prepare salad without sterilization.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 5 l.

Ingredients:

• Zucchini – 1.5 kg.
• Eggplants – 1.5 kg.
• Tomatoes – 2.5 kg.
• Sweet pepper – 500 gr.
• Onion – 700 gr.
• Sugar – 1 tbsp.
• Salt – 2 tbsp. l. with a slide.
• Vegetable oil – 1 tbsp.
• Vinegar 9% – 6 tbsp.

Cooking process:

Step 1. The first step is to prepare the vegetables for canning. Wash the tomatoes and eggplants. If the zucchini is not young, remove the peel and seeds. Remove seeds and membranes from the pepper. Peel the onion.

Step 2.Grind the tomatoes into a homogeneous mass using a meat grinder or blender and pour into a special pan for stewing.

Step 3. In the same way as tomatoes, chop half of the zucchini and place them in a saucepan.

Step 4. Cut the second half of the zucchini into small cubes and place in a saucepan.

Step 5. Cut the eggplants into medium cubes so that they are not too small. Add this cutting to the rest of the vegetables.

Step 6. Lastly, cut the onion into quarter rings, sweet pepper into strips and place in a saucepan.

Step 7. Add salt and sugar to the vegetables and pour in vegetable oil in the amount according to the recipe.

Step 8. Gently mix the vegetables with a wooden spoon, place the pan over medium heat and bring to a boil. Simmer the salad under the lid, over low heat for 15-20 minutes. The stewing time can be changed, as the softness of the vegetables depends on it.

Step 9. Do not add water to the salad, as the vegetables will give a lot of juice. Towards the end of the stew, pour table vinegar into the salad, stir and turn off the heat.

Step 10. Place the hot salad into pre-sterilized small jars and immediately seal hermetically with boiled lids.

Step 11. Place jars with zucchini and eggplant salad on lids, cover with a warm blanket and, after completely cooling, transfer to storage in a dark and cool room. Delicious and successful preparations!

Yurcha salad from zucchini for the winter

Salad “Yurcha” from zucchini for the winter, or “Kazakh lecho”, can be a good way to prepare a large volume of zucchini. The cooking technology involves stewing zucchini with the addition of sweet peppers, in a sauce of crushed tomatoes with a lot of herbs.A lot of garlic is added to the salad, and the spiciness is determined by personal taste. The salad is prepared without sterilization.

Cooking time: 2 hours.

Cooking time: 50 minutes.

Servings: 5 l.

Ingredients:

• Zucchini – 3 kg (peeled).
• Bell pepper – 1 kg (peeled).
• Tomatoes – 1 kg (peeled).
• Dill – 200 gr.
• Garlic – 2 heads.
• Sugar – 200 gr.
• Salt – 80 gr.
• Vegetable oil – 350 ml.
• Vinegar 9% – 100 ml.
• Black peppercorns – 12 pcs.
• Sweet peas – 5 pcs.

Cooking process:

Step 1. First of all, prepare vegetables, spices and seasonings according to the recipe. Peel and rinse vegetables.

Step 2. Cut the tomatoes into pieces. In a blender, grind all the tomatoes until smooth while adding herbs, garlic and peppers.

Step 3. Cut the zucchini into medium cubes. Cut the peeled pepper into thin strips.

Step 4. Pour a lot of chopped tomatoes into a saucepan or cauldron special for stewing, add vegetable oil and vinegar, mix everything and transfer the sliced ​​zucchini and pepper into it. Place the pan over medium heat and bring the mixture to a boil.

Step 5. Simmer the Yurcha salad over low heat, covered with a lid, for 1 hour. To get crispy zucchini, 40 minutes of stewing is enough. It is not advisable to stir the salad while stewing.

Step 6. While the salad is stewing, sterilize clean jars and lids in the oven for 10 minutes.

Step 7. Place the hot salad in sterile jars, immediately seal it tightly, put it on the lids and cover it with a “fur coat” overnight. It is better to store the cooled “Yurcha” zucchini salad in a room with a low temperature. Good luck and delicious preparations!

Salad “Tatar song” from zucchini for the winter

A salad with the unusual name “Tatar Song” made from zucchini may be a good option for you from the line of canned winter squash. Its main ingredient is zucchini in any cut, and it is stewed in a sweet and sour sauce made from tomato paste with the addition of apples, sweet peppers, onions and carrots and pepper seasonings.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 2 l.

Ingredients:

• Zucchini – 2 kg.
• Bell pepper – 1 pc.
• Apple (Antonovka) – 1 pc.
• Onion – 1 pc.
• Carrots – 1 pc.
• Garlic – 1 head.
• Chili pepper – 0.5 pods.
• Tomato paste – 70 gr.
• Sugar – 1 tbsp.
• Salt – 50 gr.
• Vegetable oil – 1 tbsp.
• Vinegar 9% – 100 ml.

Cooking process:

Step 1. Zucchini is washed under running water, then peeled and seeds are removed and cut into medium pieces of arbitrary shape.

Step 2. For the sauce, apples, onions, carrots, hot and sweet peppers are washed and peeled. Then they are cut into small cubes.

Step 3. Place the chopped vegetables into a special pan or cauldron for stewing, but without the zucchini.

Step 4. According to the proportions of the recipe, vegetable oil and vinegar are poured into it, tomato paste is added, and salt and sugar are added.

Step 5. These ingredients are carefully mixed and simmered over medium heat and stirring for 2-5 minutes from the start of the boil.

Step 6. Then the sliced ​​zucchini is added to the sauce.

Step 7. The zucchini mixes well with the sauce.

Step 8. The salad is stewed over low heat and covered with a lid for 1 hour. Periodically stir the salad with a spoon. 10 minutes before the end of stewing, add chopped garlic.

Step 9. The prepared salad is tasted and the missing spices are added.The simmering time determines the texture of the zucchini and the thickness of the sauce, so the time can be changed.

Step 10. The jars and lids for this workpiece are sterilized in advance in a manner acceptable to you. The salad is packaged in jars.

Step 11. The jars are hermetically sealed, placed on the lids and cooled under the “fur coat”.

Step 12. Zucchini salad “Tatar Song” is stored in the same conditions as all home preserves. Delicious and successful preparations!

Winter salad of zucchini and cucumbers

The tandem of these two vegetables is tasty not only when pickled, but also based on zucchini and cucumbers it makes a delicious salad that diversifies the winter menu. The technology for preparing the salad is simple: chopped vegetables are marinated with the addition of herbs, carrots with garlic and spices, then placed in jars and sterilized. The zucchini and cucumbers in this version of the salad remain crispy.

Cooking time: 5 hours.

Cooking time: 30 minutes.

Portions: 2.5 l.

Ingredients:

• Zucchini – 1 kg.
• Cucumbers – 1 kg.
• Carrots – 200 gr.
• Garlic – 50 gr.
• Sugar – 60 gr.
• Salt – 20 gr.
• Vegetable oil – 150 ml.
• Vinegar 9% – 120 ml.
• Coriander – 2 gr.
• Turmeric – 12 gr.

Cooking process:

Step 1. Before cooking, zucchini and cucumbers are washed well under running water and cut into medium cubes. The chopped vegetables are immediately transferred to the stewing container.

Step 2. Peeled carrots and garlic are chopped on a coarse grater and added to the vegetables. Then add salt, sugar, coriander and turmeric to the salad according to the recipe.

Step 3. Vegetables are poured with vegetable oil and vinegar and mixed well with your hands. The dishes are covered with a lid or a towel and the salad is left for 4 hours so that the vegetables release their juice and marinate.

Step 4.After the marinating time has passed, the salad is placed in clean jars and the vegetables are poured with marinade. The jars are covered with lids. The salad is sterilized like regular home canned food and the time is 20 minutes for half-liter jars.

Step 5. Then the salad in jars of zucchini and cucumbers is hermetically sealed. The jars, upside down, are covered with a warm blanket and, after complete cooling, are moved to a dark place for storage. Delicious and successful preparations!

Salad of zucchini, tomatoes, carrots and onions

A salad of zucchini, tomatoes, carrots and onions is a variant of assorted vegetable salads and is easy to prepare. In this recipe, we simmer zucchini in a sauce made from chopped tomatoes, onions and carrots with the addition of pepper and garlic. We fry the onions and carrots, which gives the salad a special taste. The appetizer turns out to be sweetish and without much spice. We cook without sterilization.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 2 l.

Ingredients:

• Zucchini – 1.2 kg.
• Tomatoes – 1 kg.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Sweet pepper – 2 pcs.
• Hot pepper - to taste.
• Garlic – 5 cloves.
• Sugar – 4 tbsp.
• Salt – 1 tbsp.
• Vegetable oil – 80 ml.
• Vinegar 9% – 50 ml.

Cooking process:

Step 1. First of all, prepare the vegetables and spices according to the recipe. Rinse the zucchini and tomatoes. Peel the garlic, pepper and onion. Cut the zucchini into medium pieces of arbitrary shape.

Step 2. Grind the carrots on a coarse grater. Cut the onion into thin quarter rings. Fry these vegetables in heated vegetable oil until lightly browned.

Step 3. Grind the tomatoes with hot and sweet peppers using a meat grinder or blender into a homogeneous mass and, if desired, the tomatoes can be peeled in advance.Pour the tomato sauce into a bowl special for stewing and place over medium heat.

Step 4. Add fried onions and carrots to the tomatoes.

Step 5. Finely chop two cloves of garlic with a knife and add to the tomato sauce.

Step 6. Then add salt and sugar to the sauce in the amount specified in the recipe and pour in vegetable oil. Mix all the ingredients of the sauce well, bring to a boil and cook for 10 minutes over low heat under a covered lid.

Step 7. After this time, add the sliced ​​zucchini to the sauce, stir and simmer for 30 minutes from the start of the boil. Stir the zucchini in the sauce several times while simmering.

Step 8. A few minutes before the end of stewing, pour table vinegar into the salad, add the rest of the chopped garlic cloves, take a sample and adjust to your taste.

Step 9. Place the prepared salad of zucchini, tomatoes, carrots and onions in pre-sterilized jars, seal hermetically with boiled lids, turn upside down and cover with a “fur coat” until it cools completely, which will be the pasteurization of this preservation. The salad can be stored well in a dark and cool room for a long time without losing its taste. Delicious and successful preparations!

Zucchini and bell pepper salad for the winter

Zucchini and bell pepper salad is prepared according to various recipes and most often in the form of lecho. This recipe offers you a different version of the salad - chopped zucchini and pepper are placed in layers in a jar, poured with marinade, and the appetizer is stored in a cold place. The recipe is simple and quick, which is convenient for large quantities.

Cooking time: 25 minutes.

Cooking time: 10 minutes.

Servings: 0.5 l.

Ingredients:

• Zucchini – 180 gr.
• Bell pepper – 150 gr.
• Garlic – 5 cloves.
• Dill – 1 bunch.
• Sweet peas - to taste.

For marinade per 1 liter of water:

• Sugar - to taste.
• Salt - to taste.
• Vinegar 9% – 1 tsp.

Cooking process:

Step 1. First of all, prepare vegetables, spices and seasonings according to the recipe and the volume of the intended preparation. Rinse the zucchini, pepper and green dill well under running water. Peel the garlic.

Step 2. Rinse the jars with baking soda and sterilize them together with the lids in the oven.

Step 3. Cut the zucchini, preferably young, into circles.

Step 4. Peel the pepper from seeds and membranes, and then cut into strips.

Step 5. Pour the ingredients for the marinade (salt, sugar and vinegar) into a separate bowl, pour a liter of boiling water and stir until the salt and sugar dissolve.

Step 6. Place garlic cloves with dill in a sterile jar and add allspice peas.

Step 7. Place sliced ​​zucchini and sweet pepper in layers and compactly on top of the spices.

Step 8. Pour the hot marinade over the vegetables, close the lid tightly and, after cooling, store them in a cold basement or refrigerator. You can eat this salad after just two days of marinating. Delicious and successful preparations!