Today in the article we are preparing for the winter various salads from zucchini. Zucchini is easily preserved and can amaze the taste of a person in the winter.
AT without fail marinade should be present in the topic of this article. And this is understandable. We will make a marinade filling from salt, vinegar sugar dissolved in water. Salt and sugar must be pure.
The most delicious salad for the winter of zucchini - Assorted
Assorted vegetables always attract attention. I immediately want to know the taste of the workpiece. Cooking, tasting and descending into
Ingredients for 8 half-liter jars (4 liters):
- zucchini - 4 pcs.
- bell pepper - 4 pcs.
- tomatoes - 4 pcs.
- carrots - 4 pcs.
- garlic - 3 heads
- bulbs - 3 pcs.
- greens
Marinade: 1.5 liters of water, 4 tbsp. spoons of sugar, 2 tbsp. tablespoons of salt, 160 ml of 9% vinegar, 160 ml of sunflower oil, Bay leaf, allspice peas.
Cooking:
Wash all the vegetables and cut into slices, cut the carrots into rings (as in the photo). In the zucchini recipe (you can use zucchini).
First of all, prepare the marinade in a saucepan. Pour water and sunflower oil.
Add sugar, salt, bay leaf, allspice peas, vinegar and put on fire to boil.
In the meantime, we put greens, a few cloves of garlic, onions and a few circles of carrots in clean jars.
Put the chopped zucchini and smooth.
Then we put in the tomatoes.
Then put chopped on top bell pepper.
This is what a jar of tightly packed vegetables looks like.
Thus, we lay out and fill all the jars. We spread a rag at the bottom of the pan, put the filled assorted jars.
The marinade has already been boiling for several minutes, it's time to pour the marinade into jars with a large spoon.
Cover the filled jars with marinade with lids on top, pour hot water so that it is almost to the shoulders (or more than half of the can) and turn on the fire.
Boil for 20 - 25 minutes, then take out, roll up, turn upside down.
We warm the material from above and leave it like that until it cools completely. The recipe is ready.
Zucchini for the winter. Recipe for zucchini in jars - like mushrooms
Ingredients:
- 1.5 kg zucchini
- 1 st. a spoonful of salt
- 0.5 - 1 teaspoon black pepper
- 3 art. spoons of sugar
- 1/2 cup vegetable oil
- 1/2 cup vinegar
- 1 st. a spoonful of garlic, passed through a press
- parsley and dill
Cooking:
Washed, but not peeled zucchini (because they are young), cut into pieces (cubes).
We also cut the greens with a knife.
Place chopped zucchini in a bowl or bowl.
Add chopped dill and parsley, garlic, salt, sugar, pepper, vinegar, fragrant sunflower oil to the zucchini.
Mix everything well and leave to infuse for exactly 3 hours.
While the salad is infused, you need to stir it once an hour. You will notice a delicious and fragrant smell from the workpiece.
After 3 hours, the zucchini will release a lot of juice, and then we transfer them, along with the juice, into clean jars for sterilization. We got 4 cans of 480 grams. Cover with lids on top and put in a saucepan, on the bottom of which a towel is laid.
Pour into a saucepan cold water on the shoulders of the banks and turn on the fire.
If possible, cover the pan with a lid and sterilize for 15-20 minutes after boiling. The fire is medium.
Then we take out the jars and tightly twist the lids. Turn the jars upside down, wrap and leave to cool completely.
This is what zucchini looks like in jars for the winter - like mushrooms. Delicious - just like real mushrooms!
Zucchini salad for the winter - in Korean
Ingredients:
- 1400 g zucchini
- 350 g carrots
- 250 g onion
- 250 g pepper
- 100 g garlic
- 120 ml vegetable oil
- 70 ml vinegar 9%
- 1 st. a spoonful of salt
- 100 g sugar
- 10 g seasoning for Korean carrots
Cooking:
Cleaning zucchini.
Then cut them into lengthwise strips.
Place chopped zucchini in large saucepan. Here we will have a collection center for all the chopped vegetables for salad for the winter.
Three carrots on Korean grater.
Cut the onion into half rings.
Slice the bell pepper into strips.
Add all the chopped vegetables to the zucchini.
We put carrots
Squeeze 100 grams of garlic.
We wrap the jars and leave it like that until it cools. Crispy zucchini salad is ready.
Zucchini salad in tomato for the winter. Zucchini salad recipe without sterilization (video)
Zucchini in tomato great snack in winter.
Salad for the winter from zucchini without sterilization (video)
The preservation of zucchini salad offered to you for review was made from the heart, with the hope that you will use it in preparing zucchini for the winter.
In the squash season, we all do winter harvesting, and despite the fact that time dictates the fashion for frozen foods, and many consider conservation to be remnants of the post-Soviet past, harvesting 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 just spread zucchini caviar on bread ...
As you may have guessed from the title of the article, we will talk about harvesting zucchini for the winter. I will talk about how to freeze zucchini for the winter in the next article, and here we will discuss preparations from zucchini using canning.
I took most of the preparations for the winter from zucchini presented here from my mother's and grandmother's notebook (they have one for two). These recipes for zucchini preparations are time-tested, the proportions are 100% correct, so they can be safely called the “Golden Fund of Classical Preservation”.
Dear friends, if you have your own proven recipes for zucchini preparations for the winter, please share in the comments.
Zucchini with rice for the winter
Zucchini salad for the winter with tomato paste and garlic
If you like simple blanks for the winter from zucchini, then my today's zucchini salad for the winter with tomato paste and garlic will certainly appeal to you. The beauty of this winter zucchini salad recipe is its simplicity and minimum ingredients. We only need zucchini, tomato paste and garlic. Recipe with photo.
Zucchini ragout for the winter
Many housewives stock up on zucchini for the winter, harvesting various canned food. One of them is zucchini stew for the winter without sterilization. Preservation turns out to be very tasty, fragrant, slightly spicy thanks to hot pepper (its amount can be adjusted to taste). See how to cook.
Zucchini caviar with mayonnaise for the winter
Zucchini caviar with mayonnaise for the winter is one of my family's favorites. Caviar is very tasty, fragrant and a little spicy. I like to puree vegetables with a blender, so the caviar is especially tender and homogeneous. Recipe with photo see.
Spicy zucchini salad for the winter
Spicy zucchini salad for the winter without sterilization is a delicious homemade preparation, easy to prepare and accessible to everyone. You won't need much time for this recipe. It is only necessary to stew the zucchini in a mixture of chopped tomatoes, peppers and garlic, and then roll the salad into jars. See how to cook.
"Yurga" from zucchini for the winter
Yurga from zucchini - delicious appetizer salad, which will probably disperse very quickly in the cold season. All the ingredients for Yurga are simple and affordable, so I'm sure it will not be difficult for you to cook it too in order to get a portion of excellent preservation for the winter in the pantry. Recipe with photo.
Snack of zucchini for the winter with tomato sauce
You can cook a lot of interesting preparations from zucchini, not only the well-known zucchini caviar. As a confirmation of my words, I want to introduce you to a very tasty appetizer of zucchini for the winter. It also contains bell pepper - it goes well with zucchini. This zucchini appetizer is also prepared for the winter with tomato sauce, garlic and vinegar, so it turns out spicy and bright in taste. See recipe with photo.
Marinated zucchini for the winter without sterilization (triple filling)
If for some reason you don’t like the process of sterilizing jars with blanks in boiling water, then you will definitely like my recipe for pickled zucchini for the winter. In my notebook has long been written good recipe sweet and sour marinade for zucchini, so I decided to cook marinated zucchini with triple fill to introduce you, dear friends, to this method of pickling zucchini without sterilization. Detailed recipe with photo .
Zucchini caviar as in the store
Guests often ask me for the recipe for this blank, so I think you will be interested in it too. I won't claim it's a recipe squash caviar like in a store according to GOST, but what is the taste and appearance finished caviar is very close to store-bought - a fact. There is nothing complicated in the cooking process, but there are still certain nuances. See recipe with photo.
Zucchini and cucumber salad with chilli ketchup
I bring to your attention new salad of zucchini and cucumbers with chilli ketchup. You can change the proportions of cucumbers and zucchini in the salad at your discretion, but I stick to the “golden mean” in the recipe, and added vegetables 50/50. The recipe for a salad of zucchini and cucumbers is quite simple, but in order for the finished cucumbers and zucchini to turn out crispy, you need to tinker with the sterilization of jars with blanks. See recipe with photo.
Very tasty and spicy salad from zucchini will appeal to all fans of sweet and sour marinades. Zucchini in a salad turn out crispy, despite the fact that they have slightly lost their bright green color after heat treatment. Recipe with step by step photos .
Winter preparations zucchini is perhaps the most popular type of preservation, and zucchini canning recipes amaze with their culinary diversity. And I suggest you try to cook an interesting, tasty and inexpensive zucchini preparation in spicy sauce. Recipe canned zucchini very simple, quick and easy to prepare, without long preparations and boiling. How to cook zucchini for the winter in a spicy sauce, you can see
Canned Zucchini with Chili Ketchup
If you like new and interesting preparations for the winter from zucchini, then canned zucchini with chili ketchup is an excellent reason to change a little traditional recipes. In terms of composition, the recipe for canned zucchini with chili ketchup is very simple, and thanks to a small portion, canning zucchini will be quick and easy. How to cook canned zucchini with chili ketchup (recipe with photo step by step), see.
How to freeze zucchini for the winter: a proven way!
A recipe with a photo of how to freeze zucchini for the winter, you can see .
Canned zucchini according to my mother-in-law's recipe (without sterilization)
Balanced in taste sweet and sour marinade, garlic, spices and aromatic herbs - everything you need for the perfect canned zucchini. See the recipe with step by step photos.
The recipe for the famous Ankle Bens zucchini salad can be viewed.
Spicy zucchini for the winter with mustard
I bring to your attention interesting recipe canning zucchini with mustard, garlic and dill. Crispy slices of zucchini in a sweet and sour filling with a distinct taste of mustard and garlic, in the company of dill and black pepper, were liked by all members of my family. How to cook zucchini for the winter with mustard, I wrote.
Pickled zucchini for the winter with tomatoes
How to cook pickled zucchini with tomatoes, you can see.
Adjika from zucchini for the winter with apples
How to cook adjika from zucchini with apples, I wrote
Fried zucchini for the winter in tomato sauce
Very tasty and interesting blank for the winter from zucchini! Try it, you will definitely like it! Recipe with step by step photos.
You can see the recipe for zucchini marinated with garlic.
Zucchini salad for the winter "Riddle"
Do you know why the salad has such a name? Because in finished form it is very difficult for the uninitiated to guess what is in the composition of this homemade includes zucchini - their taste is not felt at all. How to cook a salad I wrote .
Zucchini caviar as in the store
Ingredients:
- 1 kg zucchini
- 150 grams of carrots
- 200 grams of onion
- 2 cloves of garlic
- 2 tbsp. spoons of tomato paste
- refined sunflower oil for frying,
- salt, pepper, 1 bay leaf, dried herbs (dill, parsley, basil, oregano).
Cooking:
Peel the zucchini and cut them into small cubes, fry the zucchini in hot oil until golden brown, stirring constantly so as not to burn. Next, put them in a cauldron or saucepan.
Grate the carrots on a coarse grater, chop the onion, also fry the vegetables separately until golden brown and transfer to a cauldron.
Add to vegetables tomato paste, garlic, bay leaf, salt, spices to taste and at the end 150 g of boiled water and start simmering over low heat, stirring occasionally.
Everything should be stewed for at least an hour, if the liquid becomes completely small, add a little, but do not overdo it, the caviar should not be too liquid, but also dry.
If you have a slow cooker, then this caviar can be done in the "Extinguishing" mode.
Let the caviar cool down a little, beat it in a food processor or blender, cool it in the refrigerator. The caviar is ready for use.
If you decide to roll it up, put the beaten caviar back into the cauldron and boil it (be careful, it shoots very much, boil the caviar over low heat for 20-30 minutes, stirring constantly, preferably with rubber gloves).
Sterilize the jars and lids in advance, fill the jars with caviar and sterilize for 1 hour in boiling water. Roll up or roll up. Wrap in a blanket until completely cool.
With what only do not make salads! Almost all known food ingredients and their bold combinations in the hands of a loving hostess turn into cooking masterpiece. So the zucchini, it would seem, was completely “not a salad” vegetable adapted. Many eaters prefer to eat zucchini fried in flour or batter, however, believe me, salads from these valuable vegetables if cooked properly and seasoned suitable sauce, are no less tasty and appetizing.
Zucchini is not only tasty, but also very useful, and most importantly hearty product nutrition. When eating zucchini, a feeling of satiety very quickly sets in, and in terms of calorie content, they break all records - only 20 kcal per 100 g. But, despite this, zucchini concentrated in its composition a large number of fibre, minerals and vitamins. This valuable quality rightfully allows you to put the vegetable in the top ten ideal dietary products.
It turns out that zucchini in salads is combined with a lot of ingredients. It is used both raw, fried, grated, and baked. Pre-pickled zucchini are also great for salads, which are ideally combined with other vegetables, herbs, mushrooms, chicken and meat products. Salted zucchini salads are dressed, usually with mayonnaise, vegetable oils mixed with vinegar and spices, or a home-made sauce (by the way, we will share a couple of recipes below). Sweet dishes are usually seasoned with sour cream or yogurt. Although in such a responsible matter, everyone is guided by their own taste and color.
Zucchini salad - food preparation
For salads, it is better to use young zucchini - not too thick and not too long. In size, they should be slightly larger than a cucumber. These vegetables taste very delicate, the peel is thin and soft, and the seeds are very small, so it is enough to wash young zucchini with a brush under running water and use it raw. To cut the peel or not is your own business.
large zucchini have a coarser tissue structure, thick skin and large seeds, which must be disposed of before cooking. "Old" zucchini can also be used as a main ingredient in a salad, but preferably grated, fried, boiled or canned.
Zucchini salad - best recipes
Recipe 1: Korean Zucchini Salad
The zucchini included in the salad will give it a spicy-sweet taste. We will fill the dish with a specially prepared sauce consisting of vegetable oil, vinegar ( lemon juice), soy sauce. It is necessary to prepare the salad several hours before use, so that each piece of it is thoroughly soaked and marinated.
Ingredients:
- 2-3 medium zucchini or 5 young ones
— White cabbage 200 gr.
- one bulb
- one sweet pepper
— Apple vinegar 1 table spoon
- soy sauce 1 tablespoon
- salt
Cooking method:
Shred the cabbage into small strips and knead well with your hands. We clean the zucchini from the skin and seeds, if they are middle-aged, and cut into strips. We mix them with cabbage. We rub the carrots on a special “Korean” grater to chop it into thin slices. Cut the peeled onion into half rings and add to the vegetables. We remove the pedicel and seeds from the pepper, cut the pulp into thin slices.
Prepare the sauce: mix the butter, soy sauce and apple vinegar, beat the mixture until smooth and season the salad. Then we put it in the refrigerator or another cool place for 4-15 hours for impregnation.
Recipe 2: Zucchini Salad with Fruit
Hearty, very light, colorful and healthy salad. Surely everyone will like it, and especially adherents of a healthy or diet food. A true friend of the perfect figure!
Ingredients:
- young zucchini 400 gr.
- pear 300 gr.
- apple 300 gr.
- 50 gr. raisins
- yogurt 150 gr.
- sugar (optional)
- juice of one lemon
Cooking method:
Apples, pears, peel and seeds, cut into small cubes. In zucchini, remove the skin (required), also cut into cubes. All ingredients should be cut into approximately equal pieces. We mix everything, lay the previously soaked raisins and season the salad with lemon juice, put it in the refrigerator for 1-3 hours. Just before serving, top the salad with yogurt. You can add a little sugar if you wish.
Recipe 3: Zucchini Salad with Mushrooms
This salad is perfect for any table. A mix of zucchini, chicken, mushrooms and vegetables is a very difficult combination, but despite this, the output dish is very tasty and unusual. Try it!
Ingredients:
- three medium zucchini
- half a glass of boiled or canned mushrooms
- one pickled cucumber
— chicken fillet 150 gr.
- 1 medium tomato
- oil grows.
- mayonnaise 4 tbsp. l.
- flour in / c 3 tbsp. spoons
- salt
- any greens (you can dill)
- pepper
Cooking method:
We clean the zucchini, remove the seeds, cut into small slices, roll them in flour and fry over a strong flame until crusty. We cut the chicken into small pieces, cut the mushrooms into slices (if they are large). Cut the tomato into cubes, and three cucumbers on a grater. We mix all the ingredients, sprinkle with herbs and season the salad with pepper, salt and mayonnaise. The dish is ready!
Recipe 4: Smoked Chicken Zucchini Salad
Smoked chicken is a favorite dish that hardly anyone will refuse. In salads, it is a versatile product, ideally combined with many ingredients. The combination of zucchini and smoked chicken in one dish is very unusual, but a good move. However, try to cook yourself.
Ingredients:
- 350 gr. young zucchini
- 2 onions
- half sweet pepper (red)
- half a green pepper
- half a yellow pepper
- a clove of garlic
- 5-7 table. spoons olive oil
- salt
- pepper
- 250 gr. eggplant
- 250 gr. peeled tomato
- 350-400 gr. smoked chicken fillet
Cooking method:
1. Cut the peeled zucchini into cubes, onion into thin rings, pepper pods into cubes. Grind the garlic with a garlic crusher and mix with three tables. spoons of olive oil.
2. Mix vegetables, season with oil and garlic sauce.
3. We clean the eggplants, cut them into cubes and fry in oil over high heat, stirring constantly. Chop the tomatoes and add to the eggplant. Salt, pepper and simmer everything for about 3 minutes.
4. Next, put pepper and onion in the pan, turn off the stove and let the vegetables rest a little. Then cool and mix with coarsely ground smoked chicken. Add vegetable oil if necessary.
Sauces are an essential addition to almost any salad. They complement the dish, make it more nutritious, tastier, more attractive and more aromatic. In addition, they have a unique ability to stimulate appetite, which is very important in the process of digestion. Homemade sauces are a great opportunity to diversify a dish that includes the same ingredients. So, instead of the usual for us purchased mayonnaise Why not make it at home? Below we, as promised, will share recipes original sauces, which are perfect for any salty zucchini salad.
To prepare it, we need the following ingredients: half a glass of refined vegetable oil, one egg yolk, 1 tablespoon of vinegar, a little sugar, ¼ tablespoon of mustard, salt to taste.
Cooking method:
In a porcelain cup, mix the yolk and ¼ teaspoon spicy mustard. Do not forget to salt a little. After we have thoroughly mixed the yolk with mustard with a whisk, slowly pour vegetable oil into the mixture, whisking constantly. When the sauce thickens, add vinegar and stir. If the mayonnaise is too thick, add it with a spoon warm water.
diet sauce from yogurt
To prepare it, purchase: 500 ml of yogurt without additives, salt, juice of one lemon, garlic 4-5 cloves, any greens (bunch).
Cooking method:
We crush the garlic through the garlic press, chop the greens very finely. You can pass it through a meat grinder. Beat the yogurt a little and mix with all the ingredients and salt. We let our sauce brew in a cool place for an hour and season the salad. Enjoy your meal!
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From ordinary zucchini you can cook a lot delicious snacks. Open a jar in winter and remember summer!
Zucchini Salad with Parsley and Hot Peppers
Ingredients: 500 g zucchini, 50 g parsley, 30 g garlic, 10 g fresh hot pepper, 70 ml vegetable oil, 20 ml 9% vinegar, 15 g salt, 2 g ground black pepper.
Cut the zucchini into thin strips, squeeze lightly. Finely chop the parsley, garlic and hot pepper, add to the zucchini. Sprinkle with salt and pepper, pour over with oil, mix, leave for 2 hours. Then transfer to jars along with the allocated juice. Pour vinegar, cover and sterilize jars with a volume of 0.5 liters for 15 minutes. Then roll up, turn over and let cool.
Salad of zucchini, carrots and bell peppers
Ingredients: 2.5 kg of zucchini, 300 g of carrots, 300 g of bell pepper, 50 g of garlic, 150 ml of vegetable oil, 75-100 ml of 9% vinegar, 75-100 g of sugar, 30-50 g of salt, dill and parsley, ground black pepper and other spices to taste.
Cut carrots, bell peppers and young zucchini into strips (you can not cut the peel from zucchini. Pour oil into a saucepan, put vegetables, cover, simmer for 15-20 minutes. Add salt, sugar, spices, chopped herbs and garlic, simmer another 5- 7 minutes Pour in the vinegar, mix, bring to a boil. hot salad Arrange in jars, roll up, wrap until cool.
Spicy zucchini salad "Aji"
Ingredients: 1 kg of zucchini, 100 g of carrots, 100 g of red bell pepper, 50 g of garlic, 20 g of fresh hot pepper, 50 g of dill and parsley, 100 ml of 9% vinegar, 50 ml of vegetable oil, 25 g of sugar, 15 g salt.
For marinade: 500 ml of water, 50 ml of 9% vinegar, 20 g of salt.
Bulgarian and hot peppers, carrots, garlic, dill and parsley must be passed through a meat grinder. Add oil, salt, sugar, vinegar, cook for 20 minutes after boiling. Cut the young zucchini into slices, peel the old ones first. Mix ingredients for marinade, bring to a boil. Dip the zucchini in the marinade, cook for 5 minutes after boiling.
Put the zucchini and vegetable mass in layers in prepared jars, compacting each layer with a spoon. Pour in boiling marinade. Banks roll up and wrap until cool.
Zucchini salad "Teschin language"
Ingredients: 3 kg of zucchini, 2.5 kg of carrots, 100 g of garlic, 500 ml of chili ketchup, 200 ml of vegetable oil, 100 ml of 9% vinegar, 150-200 g of sugar, 50-60 g of salt, 5-7 g of ground hot pepper.
Wash zucchini thoroughly, cut into thin long slices. Pass carrots and garlic through a meat grinder, put in a saucepan, add vegetable oil, simmer for 5 minutes. Then add ketchup, salt, sugar and hot pepper, bring to a boil. Put in a boiling mass of zucchini, simmer for 20 minutes after boiling, stirring from time to time. Pour in the vinegar, simmer for another 2 minutes. hot billet Arrange in sterilized jars, roll up, turn over and wrap until cool.
Zucchini and bell pepper salad
Ingredients: 2 kg of zucchini, 1 kg of tomatoes, 700 g of bell pepper, 1 kg onion, 200 ml vegetable oil, 100 ml 9% vinegar, 150 g sugar, 60 g salt, spices to taste.
Cut zucchini into strips, onion and bell pepper - into half rings. Grind tomatoes with a meat grinder or blender. In a saucepan, combine oil, vinegar, salt and sugar, bring to a boil. Put zucchini in boiling liquid, simmer over low heat for 15 minutes. Add onion and bell pepper, simmer for another 7-10 minutes. Then add tomato and spices, simmer for 10 minutes. Arrange the hot salad in jars, roll up and wrap until cool.
Zucchini and carrot salad
Ingredients: 1 kg of zucchini, 100 g of carrots, 20-30 g of garlic, 15 ml of 9% vinegar, 20 ml of vegetable oil, 20 g of salt, 20 g of sugar, ground black pepper to taste.
Cut the zucchini into slices, carrots into thin strips or grate, pass the garlic through a press. Combine all the vegetables, add the rest of the ingredients and leave for 30 minutes. Then put into jars along with the allocated juice. Sterilize jars with a volume of 0.5 l for 10-15 minutes, 1 l - 15-20 minutes. Roll up, turn over and wrap until cool.
Korean zucchini salad
Ingredients: 3 kg of zucchini, 500 g of carrots, 500 g of onions, 500 g of bell pepper, 50 g of garlic, 200 ml of vegetable oil, 100 ml of 9% vinegar, 90 g of salt, 50 g of sugar, 10 g of seasoning for Korean carrots .
Grate zucchini and carrots on a Korean vegetable grater. Cut the onion into half rings, bell pepper - into strips, pass the garlic through a press. Combine all vegetables. In a dry frying pan, ignite the seasoning for a couple of seconds and add to the vegetables. Add salt, sugar, vegetable oil and vinegar, leave for 3-5 hours, stir from time to time. Then put the salad together with the released juice in sterilized jars. Sterilize jars with a volume of 0.5 l for 7-10 minutes, 1 l - 15-20 minutes. Roll up the workpiece, turn it over and let it cool.
Zucchini in tomato sauce
Ingredients: 1.5 kg of young zucchini, 30 g of garlic, 250 ml of tomato sauce, 50 ml of 9% vinegar, 100 ml of vegetable oil, 50-100 g of sugar, salt to taste.
Cut zucchini into slices. mix tomato sauce, chopped garlic, vegetable oil, vinegar, salt and sugar, bring to a boil over low heat. Put the zucchini in the sauce, simmer for 30 minutes. Then put into sterilized jars, roll up, turn over and wrap until cool.
Salad from zucchini "Teschin language"
Ingredients: 3 kg of zucchini, 400 g of bell pepper, 100 g of garlic, 50 g of fresh hot pepper, 1.5 l of tomato juice, 200 ml of vegetable oil, 100 ml of 9% vinegar, 200 g of sugar, 50-70 g of salt, 30 g of ready-made mustard.
Peel the zucchini, cut lengthwise into long slices about 1 cm thick. Connect tomato juice, sugar, salt, vegetable oil, vinegar, mustard. Add chopped garlic, hot and bell peppers with a blender, bring the mixture to a boil. Dip the zucchini in it, simmer from the moment of boiling for 40 minutes. Then arrange the zucchini with the sauce in sterilized jars. Roll up, turn over and wrap until cool.
Adherents of healthy and proper nutrition have long appreciated the salad of fresh zucchini. Due to their neutral taste, they harmonize perfectly with different vegetables. Feel free to add tomatoes, cucumbers, carrots and cabbage to the salad, and you will get a fortified and incredibly healthy snack.
- Young zucchini are suitable for making salads. If you have old fruits, then they need to be heat treated.
- To make the zucchini softer and more palatable, hold them for 5-7 minutes in the vinegar solution.
- Very tasty salad raw zucchini with the addition of salty cheeses.
- All ingredients for the salad should be cut into equal pieces.
On a note! Zucchini is a low-calorie vegetable. If you include fresh zucchini dishes in your diet, you can lose a couple of extra pounds.
The combination of zucchini with cucumbers and apples is considered ideal in taste. You can fill such an appetizer with mayonnaise or sour cream. And to give the dish a touch of piquancy, add walnuts.
Attention! Such a salad can be included in the diet of raw foodists. Just fill it with cold-pressed oil.
Compound:
- 150 g of zucchini;
- 100 g cucumbers;
- 100 g of apples;
- 3-4 pcs. walnuts;
- sour cream or mayonnaise;
- salt;
- fresh herbs - sprigs of parsley and arugula;
- ground pepper;
- ½ tsp lemon juice.
Cooking:
Korean spicy snack
It turns out spicy and fragrant Korean salad from fresh zucchini. Its recipe is simple, and the result will amaze even the most capricious gourmet.
Compound:
- 500 g zucchini;
- 1-2 carrots;
- 1-2 bell peppers;
- 1-2 bulbs;
- 1-2 tbsp. l. soy sauce;
- 1 st. l. 9% vinegar;
- 3 art. l. refined vegetable oils;
- 1 tsp granulated sugar;
- salt;
- a blend of spices;
- 3-4 cloves of garlic.
On a note! From spices, give preference to ground chili and allspice, as well as paprika.
Cooking:
Replenishing your vitamin supply
And this simple salad is loaded with vitamins and essential nutrients. It should be served immediately after preparation.
Compound:
- 1 zucchini;
- sprigs of parsley and dill;
- ½ tsp salt;
- 1-2 cloves of garlic;
- ½ tsp mustard;
- ½ part of a lemon;
- 2 tbsp. l. olive oils;
- sesame seeds to taste;
- 1 tsp soy sauce.
On a note! Taste zucchini salad can be topped with salted cheese.
Cooking:
- If the zucchini is not quite young, then cut off the peel from it. Cut the vegetable into medium strips. The ideal thickness of the pieces is 7-10 cm. You can use a vegetable cutter.
- Salt the zucchini and stir. Cover the bowl with cling film and place in the refrigerator for an hour.
- In the meantime, let's prepare the dressing for the appetizer. Peel the garlic cloves and pass through a press. Put them in a bowl and combine with mustard. By the way, you can use Dijon mustard.
- Squeeze the juice from half a lemon and mix with mustard and garlic.
- Add olive oil and soy sauce. We mix the resulting dressing.
- Squeeze liquid from zucchini.
- Rinse the sprigs of dill and parsley and chop with a knife.
- We combine zucchini with greens.
- Sprinkle salad sesame seeds and enter the filling. Mix and serve the salad to the table.
This appetizer belongs to the category diet meals. And if you are not afraid of extra calories, season the salad with sour cream and add smoked sausages, for example, hunting. Get a real holiday snack.
Compound:
- 0.5 kg of zucchini;
- 0.4 kg chicken breast;
- 100 g of walnuts;
- 50 ml olive oil;
- ½ part of a lemon;
- 0.2 kg of spinach;
- 50 g of cheese;
- head of red onion;
- salt;
- mint to taste.
Cooking:
- Rinse the chicken breast and boil it in lightly salted water.
- Wash the zucchini and cut into cubes. Combine olive oil with lemon juice and marinate in the resulting mixture of zucchini for 15-20 minutes.
- Wash the mint and spinach and pat dry. We tear the greens with our hands and distribute them along the bottom of the salad bowl.
- We clean the onion and chop it into thin half rings.
- Cut the boiled breast into cubes.
- Grate the cheese.
- Grind the nuts in a mortar.
- Put the prepared ingredients in a salad bowl and add the zucchini along with the marinade mixture.
- Stir, season with salt if needed, and serve.
We make preparations for the winter
And of course, we can’t ignore the zucchini salad recipe for the winter, because it’s nice to enjoy a tasty and healthy snack on cold evenings. Previously, vegetables must be subjected to heat treatment.
Compound:
- 3 kg of zucchini;
- 1 kg of bell peppers;
- 1 kg of tomatoes;
- 500 g of onion;
- 200 ml of purified vegetable oil;
- 0.2 kg of granulated sugar;
- 80 g of table salt;
- 100 ml 9% vinegar.
Cooking:
