Zucchini salads for the winter: 9 favorite variations

Upon request “zucchini salads for the winter”, an Internet search engine will issue hundreds of recipes. But how to choose the right vegetables for preservation will not tell. In this case, you should be guided by two rules.

1. Youth. “Dairy” fruits in preservation look much nicer and taste nicer than overripe ones. They have a more delicate peel, and inside there are fewer seeds. The pulp of fresh zucchini is homogeneous, which significantly increases its value.
2. The integrity of the peel. It is important that the vegetables selected for the preparation of home-made preparations do not have “injured” sides. There should be no scuffs, scratches or rotten “sores” on the skin. The fruits will be stored for several months. Only perfect zucchini can stand the test of time.

Sterilization Guide

Glass containers intended for preserving vegetables, fruits and berries must undergo mandatory sterilization. Before laying out the edible filling in jars, the hostess should clean the internal space of the used vessels with the highest possible quality. Primary sterilization is carried out in a water bath or in the oven. Both banks and lids must undergo heat treatment. But the question of when and how to carry out secondary sterilization (processing of full cans) remains open.

If you are planning to make zucchini salad for the winter without any “conservation” experience, the table below will become a guide to this intricate process. She will tell you whether it is necessary to sterilize pre-packaged cans or not. It will also indicate cases when the method of triple pouring boiling water is used before rolling glass containers.

Table - Methods of sterilization and the relevance of their use

Secondary sterilization in a water bath does not have a specific duration. The duration of the process depends on the volume of blanks:

• half liter - small containers are sterilized in boiling water for 15 minutes;
• liter - medium volume containers are processed for 25 minutes;
• one and a half liter - require lengthy “bath procedures”: from half an hour to 45 minutes.

Delicious salads recipes from zucchini: a type of side dish ...

The recipes suggested below are definitely not going to appeal to people who watch their figure. The reason is the calorie content associated with the introduction of additional ingredients in the preservation. But these blanks will surely appeal to fans of a tight meal.

With rice

Feature. Zucchini salad with rice for the winter is not only an appetizer, but also a side dish. Mistresses consider it universal and often serve it as a second dish in combination with meatballs, steaks or steaks. The recipe uses half a glass of sugar, so diabetics should not lean on this blank. Those who are on a diet and monitor their own weight, eating is also contraindicated.

Grocery set:

• zucchini - 2 kg;
• carrots - 1 kg;
• tomatoes - 1 kg;
• onions - 1 kg;
• rice - 0.4 kg;
• sugar - 0.125 kg;
• salt - four tablespoons;
• garlic - a few cloves as desired;
• 9% acetic acid - 1/5 cup.

Actions

1. Zucchini, onions and carrots peel. We cut the first two vegetables into medium-sized cubes, and grind the carrots on a coarse grater.
2. Tomatoes are mashed using a food processor, meat grinder or blender.
3. We shift all the vegetable ingredients into a spacious stewpan, add sugar and salt there, mix well and put it to simmer on medium heat.
4. After half an hour of active quenching, pour the amount of white rice indicated in the recipe into the stewpan, reduce the heat to a minimum and continue heat treatment until the cereal is completely cooked.
5. When rice is ready, turn off the fire, add the garlic and vinegar passed through the press and preserve.

With barley

Features Salad of zucchini, carrots and barley for the winter turns out to be no less satisfying than the previous "rice" option. It will take more time and effort to cook it. This is due to the duration of the heat treatment of pearl barley. If you soak the cereal on the night before canning, the next morning the product will be completely ready for the process. For convenience, all the actions described below can be performed in a slow cooker. This dish is preserved without secondary sterilization, as it undergoes a complete heat treatment before packing in cans.

Grocery set:

• pearl barley - 0.4 kg;
• tomatoes - 2.5 kg;
• zucchini - 2.5 kg;
• onions - five large onions;
• sweet pepper - five large fruits;
• carrots - six medium tubers;
• refined vegetable oil - two glasses;
• sugar - 250 g;
• black pepper - a teaspoon with a slide;
• salt - four tablespoons without a slide;
• 9% acetic acid - 4/5 cup.

Actions

1. We chop the vegetables as follows: three courgettes and carrots on a coarse grater, chop the sweet pepper after removing the stalk, and chop the onion in half rings or quarter rings.
2. We cut the tomatoes into slices - into four to six parts, depending on the size of the fruit.
3. Grated squash with the rest of the ingredients, including tomatoes, put in a saucepan, add seasonings (salt, sugar, pepper), vinegar, vegetable oil and boil for 40 minutes from the moment of boiling the contents.
4. After the specified amount of time, add pearl barley porridge to the salad, mix thoroughly and continue stewing for about 12 minutes.

With mayonnaise

Feature. Zucchini with mayonnaise without cooking - it sounds strange. What this salad tastes like is hard to imagine. Housewives, who risk experimenting, say that they initially prepare any unusual dish by 50% - they reduce the amount of ingredients in the recipe by half. But in the case of this mayonnaise appetizer, you should not worry: it is so tasty and non-trivial that you may not have enough conserved reserves. This dish is not low-calorie.But crispy vegetables, preserving their density under the influence of preservatives, do not give up on goodies. Together with zucchini can be preserved and cucumbers in a ratio of 1: 1.

Grocery set:

• zucchini - 2000 g;
• onions - two large onions;
• high fat mayonnaise - one medium package;
• carrots - ¼ kg;
• corn oil - half a cup;
• 9% acetic acid - half a cup;
• granulated sugar - four tablespoons;
• salt - two tablespoons;
• ground black pepper - a teaspoon.

Actions

1. In the stewpan spread the zucchini, peeled and cut into small cubes.
2. In a second layer, spread the carrots chopped on a coarse grater onto the zucchini.
3. On top of the vegetables we put diced onions into cubes.
4. Add seasonings (salt, sugar, pepper) and add vinegar with vegetable oil.
5. We season the assorted vegetables with mayonnaise, carefully mix the salad and lay it out in previously sterilized jars.
6. We subject the preparation of secondary sterilization.

... dietary ...

Preservation of vegetables leads to the fact that part of the beneficial properties of fruits grown on the garden during the cooking process is lost. But part remains. Therefore, to say that winter preparations are useless is unfair. If you want snacks of long-term storage to serve as a “kick for immunity” in the cold season, use vitamin recipes.

With beetroot

Feature. Pink color is not the only feature that is inherent in a salad of zucchini and beets for the winter. This dish is prepared quickly and very easily. Secondary sterilization eliminates the possibility of bloating cans. Vegetable ingredients turn out to be crispy on taste, due to which they serve as an ideal snack for strong drinks and a refreshing, slightly sweet addition to meat and fish dishes.

Grocery set:

• table beets - 500 g;
• zucchini - 1000 g;
• sugar - a tablespoon;
• salt - one and a half teaspoons;
• 9% vinegar - two tablespoons;
• garlic - four cloves.

Actions

1. Zucchini, without peeling the skin, cut into small cubes.
2. Cut the peeled beets in the same way.
3. We spread chopped vegetables in jars in an upright position.
4. We use secondary sterilization with triple fill. Pour boiling water twice, and for the third time add seasonings, vinegar and peeled cloves of garlic. After pouring boiling water roll up.

With beans and pumpkin

Feature. Vegetarian stew is prepared as a side dish. But preserving it in glass jars, the recipe easily transforms into a salad of zucchini with beans for the winter. It is recommended to soak the beans before use: let them lie in the water overnight. Then it will be boiled quickly, and preparing a snack will not take much time from the cook.

Grocery set:

• zucchini - 0.6 kg;
• pumpkin - 0.6 kg;
• beans - a glass;
• bell pepper - two pieces;
• onion - one;
• vegetable broth - two glasses;
• sunflower oil - two tablespoons;
• spices and herbs - to choose from.

Actions

1. We clean the pumpkin and zucchini from the peel and, together with the remaining vegetable ingredients, cut into identical cubes.
2. In a pan, heat the indicated amount of sunflower oil and lightly pass the onion until a golden hue appears.
3. Add all other vegetables to the onion and fry thoroughly for ten minutes.
4. Add beans soaked from the night, fill in the vegetable broth and simmer for 30 minutes.
5. Five minutes before cooking, pour finely chopped greens and spices into the stew.
6. We lay out on the banks and roll up.

With cauliflower

Feature. Cauliflower is a delight for the human body. The inflorescences of this vegetable contain a double dose of iron, compared with sweet pepper and iceberg lettuce.And there is one and a half times more vitamin C in it than in the traditional white-skinned “sister”. The composition of zucchini salad with cauliflower can be changed at your discretion, leaving only the main ingredients unchanged. This will avoid foods that your household does not like.

Grocery set:

• zucchini - 1000 g;
• cauliflower - 1000 g;
• sweet pepper - two pieces;
• carrots - two pieces;
• garlic - head;
• horseradish - two large sheets;
• dill - a large bunch;
• granulated sugar - two tablespoons;
• salt - a tablespoon;
• 6% vinegar - 1/5 cup;
• bay leaves and spices - to regulate the taste.

Actions

1. "Cut" the cabbage into inflorescences and boil them in boiling water for a couple of minutes. We throw off the inflorescences in a colander, allowing the water to completely drain.
2. Zucchini cut into circles or semicircles up to 3 cm thick.
3. Cut the carrots into thin circles, tear the greens and horseradish with our hands.
4. Bell pepper cut lengthwise into six to eight parts.
5. At the bottom of each jar we put a few cloves of garlic, fill almost to the top with vegetables, and sprinkle with dill on top and put bay leaf and horseradish.
6. Pour boiling water over the contents twice for 15 minutes.
7. The third time, pour marinade made from sugar, salt and vinegar.

... and "national"

This collection contains two traditional salads. One of them is the pride of Bulgarian gastronomy. And the second was the brainchild of the dashing 90s - when overseas dishes appeared on store shelves, but the pockets of most buyers were empty. Ordinary sauces for a modern person turned into a coveted product and an engine of progress in the field of homemade products.

Ankle Bens

Feature. In the early 90s, overseas sauce called Uncle Ben’s appeared on store shelves. It was an ordinary sauce based on tomatoes with the addition of bell pepper and other vegetables. Popularity contributed to the packaging and foreign name. In those days, similar products were a curiosity. Not everyone could buy them. Most housewives, having tried the sauce visiting friends, sought to recreate it in their own way from the products that were available. So the winter salad “Ankle Bens” was born.

Grocery set:

• zucchini - four pieces of medium size;
• bulbs - three large;
• paprika - two pieces of different colors;
• tomatoes - eight ripe fruits;
• refined oil - a glass;
• granulated sugar - a glass;
• salt - a tablespoon;
• tomato paste - one portion package;
• pure drinking water - four glasses;
• 9% vinegar - 1/3 cup.

Actions

1. Zucchini cut into quarters of slices, onions into half rings, tomatoes into small slices depending on the size of the fruit, and pepper into transverse slices.
2. We spread the vegetables in a saucepan, add refined oil to them, season with salt and sugar and put on fire. Cooking should last 20 minutes.
3. As soon as the vegetables are ready, add the vinegar to the stewpan, mix and place the homemade “Ankle Bens” on the banks.

"Real jam"

Feature. Such a promising name procurement received for a reason. In the late 80s of the last century, housewives shared this recipe only with the closest. Salad from zucchini for the winter “You'll lick your fingers” has become something of a culinary relic. And all because the vegetables under the tin lid, prepared according to this recipe, turned out to be moderately sweet, moderately acidic and pleasantly spicy - so delicious that it was simply impossible to restrain oneself without eating a jar in one sitting. This preparation does not need to be sterilized, which means it significantly saves time, which modern wives and mothers always lack.

Grocery set:

• zucchini - 3 kg;
• pepper - 1 kg;
• tomatoes - 500 g;
• garlic - ten large cloves;
• chili - three pods;
• granulated sugar - 4/5 cup;
• refined vegetable oil - a glass;
• salt - two tablespoons;
• 9% acetic acid - 3/5 cup.

Actions

1. Grind zucchini into medium-sized cubes.
2. Tomatoes are delivered from stalks, chili from seeds, and bell pepper from both.
3. We send additional ingredients (tomatoes and two types of pepper) to a blender and mashed them.
4. Grind the garlic using a press, add the oil and seasonings to the tomato and pepper puree.
5. Pour the puree substance of the zucchini, turn on the stove and simmer after boiling for about a quarter of an hour.
6. After we pour acetic acid into the common vessel and after two minutes remove the pan from the stove.
7. We pack the salad in a sterilized glass container and roll it up.

"Yurcha"

Feature. Yurcha Salad is a dish of Bulgarian cuisine. Almost no one remembers the belonging of the appetizer to the culinary traditions of sunny Bulgaria - so much it has taken root and is rooted in the domestic culinary culture. There are five main ingredients in the salad. Six to seven servings of snacks are obtained from the quantity of foods indicated below. It will take a maximum of 60 minutes to cook.

Grocery set:

• zucchini - five pieces of medium size;
• bell pepper - four pieces;
• tomatoes - six to eight fruits;
• parsley - a magnificent bunch;
• granulated sugar - half a glass;
• acetic acid - 1/5 cup;
• vegetable oil.

Actions

1. We chop the tomatoes in a blender, transfer them to the stewpan and boil.
2. After boiling in tomato puree, add chopped parsley, salt and sugar to prepare a marinade for pouring vegetables. Bring to a boil and immediately turn off.
3. Cut the pepper and zucchini into small cubes, stoke in the marinade and turn on the burner again.
4. Bring the vegetable mixture to a boil and get the right to pour acetic acid into it.
5. We cook the future salad for about 30 minutes, after which we add the garlic chopped in the press and simmer for another quarter of an hour.
6. We pack the snack on banks and roll it under tin lids.

To cook a hot salad of zucchini for the winter according to any of the proposed recipes, you must enter a teaspoon of ground red pepper or two finely chopped chili pods. These ingredients will not only add a piquancy to the dish, but also serve as a causative agent of appetite and a stimulant for high-quality digestion of food.

Reviews

I usually soak rice, barley, beans in the evening. It swells so well, and I prepare all the workpieces in a slow cooker. Without her, as without hands. tonight is a pickle evening and applesauce)) Recently I prepared the Tenderness salad. Add a few cucumbers to it. They give a taste of freshness. Cooked in the "goose meat bowl" from the time of the USSR. Does not burn. So they say it right, live a century - learn a century!)

gorlovaew72, http://www.povarenok.ru/recipes/show/68479/

I sterilize cans in an electric oven. I’m putting it directly and wet on the grill in an inverted state. I turn on the oven 150 degrees for 15 minutes. And sometimes I sterilize in the microwave.

Olga http://8spoon.ru/retseptyi/zagotovki-na-zimu/salat-s-perlovkoj-na-zimu/

Ankle Bens is indeed a name from the 90s, but not because of ketchup. Just “Ankle Bens” appeared for the first time, sweet and sour sauce, it was loved by our mistresses, and they came up with an analogue to cook at home from available products. I myself often bought this sauce, it was popular, and then a neighbor treated her homemade ... it seemed very similar to me.

Olga http://recept-menu.ru/salat-iz-kabachkov-ankl-bens/

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