How to preserve zucchini for the winter and delicious zucchini preparations

Zucchini preparations for the winter: “Golden recipes”

Zucchini is a unique product that makes up a significant part of winter supplies. Like cucumbers, they have practically no distinct taste of their own, which means that with the right skill, you can cook anything from them. Various salads - both vegetable and with various additives such as rice.

You can make caviar - there are hundreds of recipes: from baked and raw vegetables, with the addition of garlic and all kinds of spices. Jams and compotes are made from zucchini, they are pickled (like cucumbers and mushrooms), and salted.

During the squash season, we all do winter preparations, and despite the fact that time dictates the fashion for frozen foods, and many consider canning to be a relic of the post-Soviet past, the preparation of vegetables and fruits in the “canning format” is still relevant.

On cold winter evenings, it’s so nice to open a jar of zucchini salad, or simply spread zucchini caviar on bread. Zucchini season is quickly ending, but these delicious, vitamin-packed vegetables can easily be preserved until spring. The main thing is to choose the right method of preserving the product. You can make zucchini preparations for the winter with a variety of additives.

Preparing for the winter is useful, but it can also be enjoyable. Remember how the harvesting season usually begins? You need to find the best proven recipes, prepare jars and other containers, and then slowly buy everything you need and make preparations.

And if you remove the most difficult stage from this list - the search for proven recipes, then the process of preparing winter preparations will be very, very enjoyable. Zucchini-based preparations are a healthy and tasty product that is easy to prepare (and also very inexpensive). Read the recipes, choose the ones you like and cook for your health!

Korean zucchini for the winter: recipe and all the secrets

Korean-style pickled vegetables have been etched into my memory since childhood. Bright peppery notes have firmly entered our lives and have carved out a large niche in preparations.

Korean winter zucchini is probably one of the most delicious snacks. It turns out to be spicy, suitable for both a festive table and a family dinner.

In general, there are now many different recipes in Korean. Korean cuisine is one of the most ancient and colorful cuisines in the world. It is characterized by moderately spicy dishes that appeal to many people.

In addition, Korean cuisine can be considered one of the most healthy, since vegetables and herbs occupy a special place in it and are used in the preparation of almost all dishes. Let's make Korean zucchini for the winter. The most delicious recipe will explain all the details step by step.

Ingredients:

Zucchini - 2.5 kg;
Bell pepper - 0.5 kg;
Onion - 0.5 kg;
Garlic - 200 g;
Carrots - 1 kg;
Vinegar 9% - 150 ml;
Vegetable oil - 1 glass;
Korean carrot seasoning - 20 g;
Sugar - 3/4 cup (210 g);
Salt - 2 tbsp. l.

Korean carrot seasoning gives this snack its distinctive flavor.

Cooking method:

Peel the zucchini and remove the seeds (if the zucchini is more mature). With young zucchini everything is easier - you just need to remove the skin. Cut the zucchini into slices. If you want crispy zucchini, don't cut it too thin. The thickness of each circle must be at least 1 cm;
Bell peppers can be cut into strips, onions into half rings. Carrots can be grated on a special Korean carrot grater or into thin slices using a vegetable peeler;
Place all vegetables in a deep bowl. Pass the garlic through a press and add to the rest of the vegetables;
Pour in vinegar, add salt and sugar and seasoning for Korean carrots;
Heat the vegetable oil and pour the hot oil over the salad. Mix well, if you can do it with a spoon, great. When there are a lot of vegetables and they are chopped larger, it is more convenient to mix with your hands. And at the same time, you can knead the vegetables a little to make them softer and juicier;
Now you need to give this salad time to marinate. Cover the bowl with the salad with a clean towel and leave at room temperature for 3 hours. During this time, the vegetables will release juice, marinate and absorb the aroma of seasonings;
Mix the salad well and place in clean, washed jars. Place the jars of salad in a pan of warm water. Bring the water to a boil and sterilize the jars for 15-30 minutes, depending on their volume. Boil the lids separately;
We roll up the Korean salad with lids, turn the jars over and cover them with something warm.

If you don’t have ready-made seasoning for Korean carrots, no problem. Just add ground red pepper and coriander to the salad.

What can you add to Korean zucchini for the winter?

A hit of additives is juicy and beautiful bell pepper. For the quantity in our recipe, 3-4 pieces are enough. medium size. Green peppers look great, and red peppers will provide maximum sweetness to the finished salad.

How to make seasoning with your own hands?

All spices from the Korean carrot set are sold individually in large supermarkets on spice racks. Take out a coffee grinder or mortar and grind it into powder:

Black peppercorns - 1 tsp;
Chili powder (if you like it spicy) - on the tip of a knife;
Coriander seeds - 1 tsp;
Dried garlic (can be in granules) - 1 tsp.

Korean zucchini salad will acquire an original taste if you add lightly fried sesame seeds to it;
To make the zucchini in the salad firm and crispy, be sure to squeeze it lightly after washing;
It is best to mix the ingredients for Korean zucchini salad with your hands;
Before putting it in jars, it makes sense to taste the salad and, if something is missing, add spices to taste.

Storage of canned zucchini and their further use

For the winter, zucchini is best stored in a cool place . I store it in the cellar or underground at home. If you don’t have this opportunity, then don’t worry. Canned zucchini can be stored at room temperatures, but in a fairly dark place (the sun should not shine directly on our containers). For example, my grandmother keeps them under her bed. The preparation does not lose its quality because of this, but remains just as tasty and crispy!

Canned zucchini is a pleasant dish that
can be eaten along with other dishes as a snack . No feast would be complete without pickled zucchini or cucumbers. Zucchini is also the most popular ingredient in winter salads. Canned zucchini is a necessary addition to pickle sauce or tartar sauce if you don’t have pickled cucumbers on hand. They can also be added to omelettes, basics, which depends on your imagination and taste. That is why I advise you to make canned zucchini - an indispensable preparation for the winter. Zucchini is a tasty and healthy vegetable that will slow down skin aging and improve blood circulation, which is so important now for every person.

Other canning recipes

Preserved zucchini

Zucchini lecho

Canned zucchini

Korean zucchini

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Pickled zucchini for the winter: crispy and tasty

The peculiarity of zucchini is that they can be combined with any vegetables and, like chameleons, acquire their taste. Therefore, it will not be difficult for the housewife to prepare pickled zucchini to her taste, adding her favorite spices, herbs and vegetables.

Spices and herbs transform simple products into an amazing ensemble, aromatic and delicious. Even banal pickled zucchini can become an amazing dish. Especially if you open a jar of vegetables in the middle of a cold winter.

Pickled spicy zucchini can be used as a side dish for any dish. Or prepare them for long-term storage. Many people love zucchini dishes. They are fried, baked, and canned for the winter in different variations.

Marinated zucchini for the winter turns out no worse than pickled cucumbers. They turn out just as tasty and crispy.

Therefore, pickled zucchini in winter can be offered to guests for a holiday as a tasty snack or put on the table for a quiet family dinner. Next, consider the simplest recipe for pickled zucchini.

Ingredients:

Zucchini - 1.5 kg;
Garlic - 10 cloves;
Pepper mixture - 2 tsp;
Bay leaf - 8 pcs.;
Parsley - 1 bunch;
Cloves - 10 buds;
Dill - 1 bunch;
Ground coriander - 1 tsp;
Vinegar 9% - 80 ml;
Sugar - 8 tsp;
Salt - 4 tsp;
Water - 1.2 l.

Cooking method:

You can start with greens. Cleanly washed and placed in a colander, during the period that other products will be prepared, all unnecessary liquid will drain;
For now you can make the marinade. Bring water to a boil for it. Then add bay leaf, spices and herbs mixed together;
When the mixture boils, pour vinegar into the pan;
Remove the dishes from the heat, add oil to the hot marinade, stirring well;
While the aromatic liquid is cooling, you can prepare zucchini, herbs and garlic for pickling;
Remove the skin from the zucchini, the top peel from the garlic, and disassemble it into slices. Cut in small pieces;
Since the zucchini is young, it still has tiny, very delicate seeds, they will have virtually no effect on the flavor, so they don’t need to be removed. Cut the entire vegetable into thin strips;
Chop the greens;
Mix the chopped products in a 3-4 liter pan, preferably enameled;
Pour the marinade over the resulting mixture, even if it has not completely cooled down. When the entire mixture reaches room temperature, you need to put it in the refrigerator for a day;
Before putting pickled zucchini into jars, both containers and lids should be sterilized;
Spread the prepared mixture and seal the jars. Now you can put them in a safer place, where there is no sunlight and it’s quite cool.

Marinated zucchini rolls for the winter

Zucchini is an unpretentious vegetable. Not long ago I wrote recipes for making tender vegetable rolls based on this vegetable as an appetizer. Today we will have real preparations for the winter.

Will need

Young zucchini - 2 kg;
carrot - 1 piece;
onion - 1 piece;
garlic - to taste;
bay leaf - 4 pcs;
peppercorns - 20 pcs.

Separately, for each liter of water you need to take 2 tablespoons of sugar, a tablespoon of salt and 100 ml of vinegar, ideally 9%.

What will we do step by step?

The first step is to prepare the marinade. Pour water into a saucepan, add sugar, salt and bring to a boil. Then pour vinegar into the boiling solution and remove from heat. Wait until it cools down completely.

Jars, sterilized in advance, must be filled with dill, bay leaves, black peppercorns, onion slices and carrots, cut as for a Korean salad. If desired, you can add a couple of garlic cloves to each jar for flavor.

It is better to take different types of zucchini. Although you can choose all the same. In the first case, the workpiece will turn out to be of different shades, and in the second it will only be of a uniform color. Here's what you like.

Rinse the zucchini under water, peel and cut into long thin slices. The easiest and most convenient way to do this is with a vegetable peeler.

Each plate must be carefully rolled and placed in a jar. During this procedure, the rolls should be folded as tightly as possible to each other.

Fill the filled jars with the now cooled marinade.

Cover with lids and sterilize already covered jars in water in a deep saucepan. The duration of this process is no more than 5 minutes. After this, close the jars tightly with lids, cool to room temperature and store in a cool place.

A simple and tasty zucchini salad for the winter

The spicy zucchini salad being prepared today is a delicious homemade salad that is easy to prepare and accessible to everyone. It won’t take you much time to prepare it for the winter.

Zucchini salad has a spicy and, at the same time, delicately sweet taste. With the onset of the season of ripe zucchini, what can be done with them: they are stewed, stuffed, fried, added to soups, salads, or served as a casserole.

If in the summer we get everything we need, then with the advent of cold weather things are different. In order to please your family with delicacies at any time of the year, in the summer you need to prepare a zucchini salad for the winter. Also, pickled zucchini salad does not lose all its beneficial properties.

Usually, the taste of the finished dish depends on how to prepare zucchini salad for the winter. Various seasonings and other components allow you to achieve any taste - sour, spicy, salty or sweet.

To preserve zucchini, first prepare a marinade, to which ordinary vinegar, sunflower or olive oil, sugar, salt, as well as garlic and dill are added for flavor. For the salad, chop onions and carrots along with zucchini, mix them well, pour in the prepared marinade and place on the stove.

The good thing about zucchini salads is that they can be combined with almost any vegetable. Canned food with the addition of tomatoes and peppers is an excellent option as a side dish. Zucchini can be cut into strips, slices or cubes; the latter option was used in our next recipe.

Ingredients:

Peeled zucchini – 3 kg;
Sweet pepper – 3 pcs.;
Tomatoes – 1.5 kg;
Vegetable oil – 0.5 cups;
Vinegar 9% – 4-5 tbsp. l.;
Ground black pepper - to taste;
Garlic – 100 g;
Sugar – 1 glass;
Salt – 4 tbsp. l.

Cooking method:

The first stage consists of cutting the zucchini into cubes, which kitchen assistants - multi-cutters, food processors, meat grinders - do an excellent job of in a matter of seconds;
Next, you need to wash the peppers, after which they are cleared of seeds and again cut into cubes, like zucchini;
1.5 kg. The tomatoes need to be crushed to a liquid consistency. If the presence of tomato skin is unacceptable, the mass is passed through a sieve. To speed up the process of draining the tomato pulp, stir it gently;
Next, you need to prepare the garlic - peel the cloves and then grate on a fine grater or use a blender;
The second stage is to prepare the jars for preservation. The dishes are sterilized or washed in the dishwasher at high temperatures. You should also take care of the lids - fill them with water and boil;
The third stage is the preparation of preservation. Pour chopped garlic into the tomato pulp, then place the pan on the stove and bring to a boil. During the cooking process, salt and sugar are added;
While the tomato sauce is cooking, add all the chopped zucchini and pepper;
After boiling, vegetable oil and table vinegar are poured into the pan, and the salad is left to cook for 40 minutes;
Upon completion of cooking, add ground black pepper and mix everything well. The salad is placed in clean jars, rolled up and placed with the lid down.

Zucchini caviar for the winter - a simple recipe for zucchini caviar

Zucchini caviar, which stores well in winter, is not only a delicious winter snack, but also a great way to process zucchini. There are a huge number of recipes for squash caviar: probably as many as there are women in this world.

After all, everyone adds something different to the recipe and gets a completely new product to taste. Delicious winter caviar from zucchini, cooked according to this recipe, will turn out incredibly tasty. It’s also amazingly beautiful and will look amazing on the table.

Ingredients:

Zucchini - 1 kg;
Tomatoes - 300 g;
Onion - 300 g;
Carrots - 300 g;
Garlic - 1 head;
Vinegar - 1/4 cup;
Sunflower oil - 0.5 cups;
Ground black pepper - to taste;
Sugar - to taste;
Salt - to taste.

Cooking method:

To prepare this recipe, take a five-liter saucepan with a thick bottom to accommodate the entire mixture of chopped vegetables;
We follow the basic principle of cooking: add harder and denser vegetables first, and those that are soft and cook quickly last;
Place the pan on medium heat and add oil. We wash all the vegetables, peel them and cut them into cubes;
Cut the carrots lengthwise into four parts, then cut into small cubes. Place in a saucepan in slightly hot oil;
Cut the onion and garlic into small cubes and place in a saucepan;
Cut the young zucchini into cubes along with the juicy skin. If you find an old one, remove the seeds with a spoon;
Simmer the vegetables over low heat. The carrots become soft and release juice, the onions should become transparent;
Place sliced zucchini on top;
Next come the peeled and chopped tomatoes. As you noticed, we did not intentionally add salt. It gives a large amount of liquid, which we do not need at all;
Simmer the vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture into a food processor;
Grind the vegetables in a blender until puree. We got it with a beautiful light brown color, delicate consistency, and airy. We put everything back into the pan, and now we will bring it to the desired taste and thickness;
Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a slight bitterness. And also salt and sugar. Mix everything thoroughly and boil for 5 minutes. If the caviar turns out a little liquid, boil it to the desired thickness;
Place hot in prepared sterilized jars. Cover with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After putting into jars, some of the product always remains. Let it brew for 15-20 minutes and cool. Now spread it on a piece of black bread and eat it with pleasure. Bon appetit!

Finger-licking zucchini - a delicious preparation for the winter

Finger-licking zucchini is delicious and quite easy to prepare.

Ingredients:

Peeled zucchini - 3 kg;
Tomatoes - 0.5 kg;
Bell pepper (red, sweet) - 1 kg;
Garlic - 2 heads;
Chili pepper - 2 pcs.;
Refined oil - 1 glass;
Vinegar 9% - 0.5 cups;
Sugar - 1 glass;
Salt - 2 tbsp.

Cooking method:

Chop the zucchini into large pieces (this is necessary so that the zucchini does not boil over during the process);
We turn the tomatoes and peppers into puree using a blender or meat grinder, put them in a saucepan, pour in salt, sugar, pour in the oil, add chopped garlic (you can grind it in a meat grinder or blender together with tomatoes and peppers). The mixture must be mixed well;
Place the zucchini in a saucepan with the vegetable mixture, mix well, cover with a lid and place on medium heat;
When the mixture boils, you need to leave it on the stove for another twenty minutes (if the mixture is bubbling too much, then you need to turn the heat down);
Then add the vinegar, mix, heat for two minutes and put into jars (pre-sterilized), then roll up.

The recipe is to die for

The peculiarity of the recipe is the addition of tomatoes. The product yield is 5 liters.

Ingredients:

Young zucchini – 3 kg;
Bell pepper – 1 kg;
Garlic – 2-3 heads;
Tomatoes – 500 g;
Vegetable oil – 300 ml;
Vinegar 9% – 130 ml;
Sugar – 200 g;
Salt – 2 tbsp. l.;
Hot red pepper (chili) - to taste.

How to cook:

Sterilization of empty jars.
Preparation. Red vegetables and garlic are crushed until smooth in a blender, zucchini is cut and mixed with vegetable paste. Spices and oil are added to them.
Cooking. The mixture is brought to a boil, then simmered under the lid for 15 minutes. Vinegar is poured in and heated without a lid for another 3 minutes.
Banking.
Storage. Screw on the lids, place them upside down, wrap them in a blanket, and leave them for a day.

Video cooking

Zucchini like milk mushrooms

Ingredients:

Zucchini – 1.6 kg;
Vegetable oil – 130 g;
Vinegar 9% – 0.6 cups;
Garlic – 6 cloves;
Ground pepper – 1 tsp;
Mixture of dill and parsley – 70 g;
Sugar – 2.5 tbsp. l.;
Iodized salt – 1.5 tbsp. l.

Cooking method:

Rinse the zucchini thoroughly in cool water, remove the peel and core. It is necessary to carefully cut out all the seeds, otherwise the effect of milk mushrooms will not be achieved;
Chop the zucchini into oblong slices;
Remove the peel from the garlic and cut into squares;
Rinse dill and parsley in cool water and chop finely;
Mix zucchini slices with salt, pepper, granulated sugar, garlic and chopped herbs. Pour in vinegar and oil. Stir gently. Place in a shaded place for 6-7 hours;
Wash, wipe and sterilize jars with lids;
Place the prepared vegetables in jars and pour the resulting liquid on top. Cover tightly with lids and place in warm water so that it covers the shoulders of the jar. Sterilize for 6-7 minutes;
Roll up the jars, turn them upside down and place them on a flat surface. You can cover the top with a warm blanket;
So we prepared zucchini like milk mushrooms for the winter. After the jars have cooled, it is recommended to place them in a cellar, basement or any dark place.

The preparation can be served as a cold appetizer or as a side dish for meat, poultry, and sea fish.

What else do you need for pickled zucchini without sterilization?

The remaining necessary ingredients are very simple, and any housewife can find them, even those who have just begun to study the culinary arts. To get delicious zucchini we will need (in addition to zucchini):

Salt	3 tbsp. l.
Sugar	3 tbsp. l.
Black peppercorns	Taste
Vinegar 9%	5 tbsp. l.
Bay leaf	1 PC.
Boiling water	2 l
Garlic	Taste
Dill (umbrellas)	Taste

Awesome zucchini (like mushrooms)

Let's cook zucchini like mushrooms - an unusually aromatic and very tasty vegetable appetizer. And in fact, in this form, tender, but at the same time elastic pieces of zucchini are somewhat reminiscent of mushrooms.

A lot of garlic and dill make the preparation even more interesting, and the marinade, balanced in taste, is pleasant and not too spicy. Be sure to prepare zucchini like mushrooms for the winter - it’s a great appetizer, especially with hot potatoes.

Only young, strong zucchini, with still green skin and small, barely formed seeds, are suitable for pickling. They go well with garlic and fresh dill, which is especially fragrant at the beginning of summer.

The roll is prepared according to the principle of a salad, that is, first all the ingredients are chopped, then seasoned with spices, vinegar and oil and left for several hours until they release a lot of their own juice.

After this, all that remains is to sterilize the jars, let them evaporate under a blanket, and you can send them for storage in the basement, where the zucchini, pickled for the winter, will quietly stand until the next harvest.

Ingredients:

Zucchini - 3 kg;
Carrots - 3 pcs.;
Dill - a bunch;
Parsley - a bunch;
Garlic - 2 heads;
Vegetable oil - 100 ml;
Vinegar 9% - 100 ml;
Ground black pepper - 1 tbsp. l.;
Sugar - half a glass;
Salt - 2 tbsp. l.

Cooking method:

First, let's prepare the zucchini: wash them, peel them and cut them into large pieces or cubes;
Young zucchini is much better suited for this recipe. If you have overripe zucchini, then you need to remove large seeds from them;
Next, the carrots need to be washed, peeled and cut into thin slices;
Let's prepare the garlic: it needs to be peeled and cut into small cubes (you can use a knife or use a grater or a press);
Let's move on to the dill: it needs to be washed, dried from excess liquid and chopped;
We take parsley and, like dill, wash it, dry it and chop it;
After all the ingredients are cut, take a convenient pan and pour zucchini, carrots, garlic, parsley and dill into it;
To the vegetables in the pan, add half a glass of sugar, two tablespoons of salt and one tablespoon of ground black pepper;
After this, add one hundred grams of vegetable oil and 100 g of 9% vinegar. Mix all ingredients thoroughly;
When all the ingredients are well mixed, you need to cover them with a lid and leave to marinate for 3 hours;
After the vegetables have been pickled, they must be placed in jars to the top, the remaining juice from the vegetables in the pan must be poured into the jars;
Let's move on to sterilization. Pour water into a saucepan, put the jars (the water should not reach the top of the jars a little, so that when boiling it does not fall into the jars), covered with lids, and put on fire. Sterilize the jars for 15 minutes (after boiling water in the pan);
After 15 minutes have passed, you need to remove the jars from the pan and roll up the lids;
Turn the rolled up jars upside down and make sure that no juice leaks out of them: they must be tightly closed. Next, cover the jars with a blanket for a day.

Awesome mushroom-flavored zucchini is ready for the winter: you need to store it in a cool, dark place. Zucchini prepared in this way will become an original and savory appetizer that can be served with potatoes or meat dishes.

Marinate zucchini without sterilization: step-by-step recipe

First, we should wash our vegetables and remove any lumps of earth (if any).
Then small zucchini should be cut into quarters, large zucchini should be cut into any shape you wish. It is also important to remove all the seeds and cut off the thick skin. Tip: I usually cut the zucchini into rings or half rings. It's faster and easier. If you want, you can cut the zucchini into cubes or pieces.
To can canning zucchini, you need to sterilize empty jars. I wash them well with baking soda.
Place peeled garlic cloves at the bottom of the treated containers (3 liters each). If you want, you can cut them prematurely. It is also worth adding black peppercorns and dill umbrellas washed with cold water. For a pleasant aroma, I add a bay leaf. Warning: you don’t need to put a lot of bay leaves in one container, its smell will overwhelm all other tastes and become dominant.[/wpmfc_cab_sd]
Place the previously chopped zucchini in a container and fill with hot water. Afterwards you need to leave the jar alone for 10-15 minutes to steam. Use special nozzles with holes for draining liquid on three-liter jars.
Using a lid with holes, you need to drain the water into the pan. Bring it to a boil and add salt and sugar (3 tbsp each).
I pour the resulting brine over our sliced zucchini. After this, I add a little 9% vinegar (about 5 tbsp) and immediately roll up the jar and turn it over.

After we canned the zucchini, it’s time to heat our vegetables. To do this, you should place them in a dark place and wrap them in a warm blanket.

Fried zucchini

Fried zucchini is a favorite dish of many, therefore, as soon as the first vegetables appear, every housewife tries to prepare it. Preparation will allow you to enjoy it even in winter.

But you only have your own zucchini in the garden in the summer, but what if you want to eat zucchini all year round? The answer is obvious to everyone - fried zucchini for the winter, finger-licking, how delicious!

And you can find many recipes. We hope that this golden recipe and advice on how to seal fried zucchini for the winter will be useful, and each of you will choose the most delicious recipe for yourself and your loved ones.

Ingredients:

Zucchini - 1 kg;
Garlic - 1 head;
Dill or parsley - a bunch;
Vegetable oil - 100 ml;
Vinegar 9% - 50 ml;
Salt - to taste (15-20 g).

Cooking method:

For this preparation, it is better to take long and thin zucchini so that the circles turn out the same. Wash the vegetables, wipe them with a kitchen napkin and cut them into circles a centimeter thick;
Rub each circle with salt and leave for 15 minutes;
Grease the frying pan with vegetable oil, heat it well and place the zucchini in one layer. Fry until golden brown, then turn over and brown on the back side. If necessary, add oil during cooking;
Wash the greens, dry them and chop them finely. Remove the husks from the garlic and crush it through a press. Bring the oil to a boil, cool and combine with herbs;
Pour a little oil with herbs into each clean, sterile jar and fill with fried zucchini, sprinkling each layer with garlic. Tamp down so that the oil is on top;
Add vinegar. Cover with lids and sterilize in a wide saucepan for half an hour. We roll up the jars and cool.

The preparation can be done in another way. To do this, dip the zucchini slices in oil with herbs and place them in a jar, pressing tightly.

“Uncle Bens” zucchini salad for the winter: recipe

Many people remember the taste of Uncle Bens zucchini salad from childhood. It goes perfectly with various dishes, and the tender vegetables included in its composition simply melt in your mouth.

Modern housewives still make Uncle Bens salad from zucchini for the winter to enjoy its wonderful taste. There are several recipes for preparing such a dish, each of which uses a specific set of ingredients. The hostess just has to choose a combination of vegetables and seasonings for the zucchini salad to her taste.

Meat dishes and poultry go well with a zucchini salad called Uncle Bens. It has an original sour-sweet taste with a hint of spice.

Uncle Bens zucchini salad is rich in vitamins because fresh vegetables are used for its preparation. It will improve the taste of meat and also go great with fried potatoes. Winter evenings will become more pleasant with Uncle Ben's squash salad.

Ingredients (for 4.5 liters of finished product):

Zucchini – 2 kg;
Tomatoes – 2.5 kg;
Bell pepper – 1 kg;
Garlic – 200 g;
Vinegar 9% – 50 ml;
Vegetable oil – 200 ml;
Sugar – 200 g;
Salt – 40 g.

Cooking method:

Prepare the vegetables, peel the zucchini and garlic, remove the seeds from the peppers, remove the seals around the stalks of the tomatoes;
Cut the tomatoes into regular slices and pass through a meat grinder;
Cut the zucchini into small cubes and place in a cauldron;
Mix the tomato mass with salt and sugar, vegetable oil;
Pour the tomato mixture over the zucchini and place on the heat;
Simmer over low heat, remembering to stir, for half an hour;
Cut the pepper into small squares;
Add the pepper to the zucchini and simmer for another quarter of an hour;
Crush the garlic cloves with a special press;
Add garlic to vegetables, pour in vinegar;
After simmering for another 5 minutes, remove the pan with the salad from the stove and place in sterilized jars;
Roll up the jars with metal lids using a special key, turn them over and leave to cool. There is no need to cover with anything, since the vegetables have undergone sufficient heat treatment.

After the cans have cooled, all that remains is to put them in the pantry. This salad resembles a thick sauce with pieces of vegetables - zucchini and pepper. It has a pronounced garlic taste and aroma and is classified as a savory snack.