Zucchini and carrot salad for the winter. Preservation recipe

young zucchini – 2 kg;
red pepper – 500 g;
onion – 500 g;
carrots – 300 g;
salt – 2 tbsp. l.

For the brine:
water – 1 l;
vinegar 10% — 250 ml;
sugar – 80 g;
mustard or coriander seeds – 1 tsp. (Optional);
additionally: curry powder – 1 tsp. (Optional).

Zucchini salad for the winter is a very good vegetable salad. The recipe is very simple. Such a salad will be a great addition to dishes in winter.

The process of preparing zucchini salad for the winter.

  1. Wash 2 kg of young zucchini thoroughly under cold running water. Cut off both ends of each zucchini. Zucchini cut into circles about 1-2 mm thick. Put the sliced ​​zucchini in a large bowl, and then add 2 tbsp. l. salt Mix everything very thoroughly, for example with your hands. Place the bowl in a cooler place for about 2 hours. At your leisure, stir the contents of the bowl to speed up the dissolution of the salt and the release of water through the zucchini pieces.

Advice: Red pepper can easily be replaced with any other pepper in terms of color. You can reduce the amount of carrots in favor of more peppers or onions or replace the carrots with 300-500 g of ground cucumbers. Cut the cucumbers into slices about 5 mm thick and add them to the bowl with the zucchini slices so that they also release water and soften. If you are adding cucumbers to the bowl, add an additional 1 Tbsp. l.

Prepare the jars. In total, they should have a capacity of about 4800 ml. Banks must be perfectly clean and ideally scalded with boiling water. So are the covers.

Gradually spread the vegetables in each jar. In this salad, I stuff the vegetables into the jars quite tightly. I fill the cans so that there is about 3 cm of free space. If you put fewer vegetables in the jars, you will probably need more jars and more brine.

Pour enough to completely fill the space between the pieces of vegetables. However, leave 1 cm of free space from the edge. Do not rush to close the jars, as there may be a lot of air bubbles between the vegetables. To get rid of them, I recommend gently shaking the cans and even inserting a thin wooden skewer in several places so that the brine can reach any free space. You will probably need to add a little more liquid to cover the protruding vegetables after you remove the air from the cans. Only such cans can be tightly twisted.

Cooking time: 3 years
Preparation time: 1 years
Kitchen: Ukrainian
Description: Zucchini and carrot salad for the winter – recipe with step-by-step photos

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