Tasty zucchini salads at home. Step -by -step recipes for cooking salads from zucchini. How to make boots from zucchini for the winter - recipes of blanks

Low -calorie, rich in vitamins and trace elements, zucchini - perfect vegetables for winter blanks. The delicate structure of a vegetable with a neutral taste allows you to use zucchini as a basis for the preparation of a wide variety of salads. Such additional components as garlic, eggplant, carrots, cucumbers, beets, combined with spices and spices, are able to change the taste that are familiar to us from childhood, zucchini beyond recognition. In this selection of material - the most delicious and simple zucchini salads prepared at home. Step -by -step recipes and photos of zucchini salads will help to simplify the process as much as possible and easily prepare any of the workpieces you like.

Zucchini salads for the winter, cooking features

In order to make the zucchini salads delicious and appetizing to know the key features of the preparation of vegetables, the secrets of their heat treatment and the basic rules for competent conservation for the winter.

• For salads for conservation, you can use both small young copies of zucchini (which have not yet matured seeds), and more mature vegetables. The difference is that young zucchini is not cleaned, and mature are subject to mandatory cleaning of the peel and removal of solid seeds along with the internal contents of the zucchini.
• For blanks for the winter, it is necessary to select whole, healthy, not damaged or refined zucchini. The ideal option is light green, dense, young copies of zucchini. Most often, in preservation, zucchini are combined with tomatoes, sweet pepper, onions and garlic.

• For almost every winter workpiece, vegetable oil is necessary. For conservation, it is necessary to use only refined oil, without a specific smell and taste.
• Before cooking, zucchini is thoroughly washed and cut in a certain way, according to the recipe.

• Like any other conservation, long storage of the workpiece without a threat of damage, it is possible only in case of preliminary sterilization of cans and covers for winter sunset.
• If you have to prepare a salad according to any recipe, it is recommended to take a small amount of ingredients, for example, reducing them twice or three times. Such experimental work will allow you to choose the best recipes for themselves, and those that the household did not really like will be prepared in minimal, not critical, quantities.

• Zucchini is a healthy dietary product rich in vitamins, folic acid and useful trace elements. Vegetables are well absorbed by the body and retain part of their useful qualities even in winter blanks.

Rucchini salad recipes

In recipes for winter blanks, zucchini can act as a “leading” ingredient and secondary, along with other components.

The cutting of zucchini can be carried out in different ways: circles, cubes, straws, slices, etc. Thermal processing in different recipes also varies: from fried and boiled zucchini to pickled and raw.

Consider the step -by -step preparation of the most delicious and simple zucchini salads.

Recipe 1: Salad from zucchini "Ankl Bens"

• Many housewives have long loved the recipe for squash salad under the unusual name "Ankl Bance". The structure of the salad is more like a thick sauce of delicate zucchini with vegetables that melt in the mouth, leaving an exquisite aftertaste.
• The boar sauce is ideally combined with many dishes: meat, almost any side dish and even fish.
• There are several variations on the preparation of squash salad under the original name "Ankl Bance". Below are the most popular and time -tested recipes for preparing this vegetable sauce.

Necessary products:

• 2 kg of zucchini;
• 10 pcs. bulbs (medium sizes);
• 7 pcs. red bell pepper;
• 10 pcs. tomato;
• 0.5 liters of tomato paste;
• 0.5 l of water;
• 200 g of sugar;
• 2 tbsp. salts;
• 1 tsp ground black pepper;
• 2 tbsp. table vinegar (9%).

Method of preparation:

1. Vegetables are washed and cut finely, cubes.
2. In the pan, water with tomato paste is diluted, salt and sugar are added. Bring the marinade to a boil.
3. A chopped bow is thrown into a boiling marinade and boiled all 10 minutes.
4. Then add zucchini and again boil for 10 minutes.
5. Such actions are repeated sequentially, with pepper and tomatoes.
6. After the last laying and boiling of vegetables, vinegar and pepper are added.
7. The mixture should boil for another 5 minutes, after which the salad is laid out in jars and sterilized for about 25 minutes.
8. After sterilization, the banks are rolled, turned over and wrapped.
9. The workpiece is stored in a cool place. The output of the finished salad (by the induced number of products) is about 9 half-liter jars of aromatic vegetable sauce.

Recipe: Salad Ankl Bens from Ruckers with Carrots

• This salad option is slightly fatter and more saturated, through the use of vegetable oil and additional ingredients.

Necessary products:

• 2 kg of zucchini;
• 1 kg of onion;
• 1 kg tomato;
• 700 g of red Bulgarian pepper;
• 600 g of carrots;
• 600 ml of water;
• 0.5 l of tomato sauce ("Krasnodar");
• 250 ml of vegetable oil;
• 200 g of sugar;
• 4 tbsp. salts;
• 1 tsp citric acid;
• 3 tsp Curry (optional);
• 70 ml of table vinegar (9%).

Method of preparation:

1. Vegetables are washed and cut finely. The zucchini and tomatoes are cut into cubes, sweet pepper - strips, onions - half rings, carrots - rubbing on a grater.
2. In the pan, water with tomato paste is diluted, salt, sugar and vegetable oil are added. Bring the marinade to a boil.
3. Stucked boiling in a boiling marinade and boil them for 10-12 minutes.
4. Then add pepper, onions and again boil for 10 minutes.
5. After that, the carrots are added at the very end - tomatoes.
6. After the last laying and boiling of vegetables to a thick sauce consistency, vinegar, carry and citric acid are added.
7. The mixture should boil for another 3-5 minutes, after which the salad is laid out in jars, which are immediately rolled up, turned over and wrapped.
8. The workpiece is stored in a cool place.

Recipe: Salad ankle Bens from zucchini with tomato paste

• This salad option involves the use of only tomato paste, without the participation of fresh tomatoes. At the same time, a new ingredient appears - garlic, which gives the sauce a slightly island and piquant garlic taste.

Necessary products:

• 2 kg of zucchini;
• 10 pcs. bulbs (medium sizes);
• 4 pcs. red bell pepper;
• 5 cloves of garlic;
• 1 liter of water;
• 200 ml of tomato paste;
• 200 ml of vegetable oil;
• 200 g of sugar;
• 1 tbsp. salts;
• 60 ml of table vinegar (9%).

Method of preparation:

1. Vegetables are washed and cut finely. The zucchini is cut into cubes, pepper and onions - half rings.
2. In the pan, water with tomato paste is diluted, salt, sugar and vegetable oil are added. Bring the marinade to a boil.
3. In a boiling marinade, they throw zucchini and boil them for 10 minutes.
4. Then add pepper, onions and again boil for 10 minutes.
5. After the last laying and boiling of vegetables, vinegar and chopped garlic are added.
6. The mixture should boil for another 10 minutes, after which the salad is laid out in jars, which are immediately rolled up, turned over and wrapped.
7. The workpiece is stored in a cool place.

Recipe 2: Salad from zucchini "A mother -in -law language"

• The name of the salad suggests a mandatory form of cutting zucchini: thin records - slices. This means that only small young zucchini are suitable for preparing this salad.
• The salad to the taste is sweet-stained, due to the addition of garlic and bitter pepper to it. Therefore, it is also called "sharp tongues."
• The dish is prepared quickly and simply, without additional sterilization of cans.

Necessary products:

• 3 kg of zucchini;
• 7-8 pcs. red bell pepper;
• 3 kg of tomato (or 1 liter of tomato juice);
• 1 pc. Gorky pepper;
• 7 cloves of garlic;
• 200 g of sugar;
• 6 tbsp. salts;
• 100 ml of vegetable oil;
• 100 ml of table vinegar (9%).

Method of preparation:

1. Wash vegetables, zucchini is cut obliquely, thin plates.
2. Sweet pepper and tomatoes are crushed in a meat grinder or using a blender. If tomato juice is used, only pepper, which is mixed with juice.
3. The tomato-transverse mixture is brought to a boil and the zucchini, salt, sugar and sunflower oil are added there.
4. The mixture is boiled over low heat for about 20 minutes (after boiling). When the zucchini begins to cook, they will become softer and settle.
5. After the specified time, vinegar and chopped garlic are added to the salad. Make a mass for another 5 minutes.
6. The finished salad is laid out in jars, rolled, turned over and wrapped.
7. The workpiece is stored in a cool place. The output of the finished salad (by the induced number of products) is about 8 half-liter jars.

Recipe 3: for the winter of zucchini, carrots, pepper and tomato

• Vegetable assorted, for the winter of zucchini, carrots, tomato and pepper, in winter it “leaves” just “with a bang”. A rich vegetable palette is ideal for meat dishes, potatoes, rice and other side dishes.
• The salad has a sweetish - a piquant, soft and delicate taste, without a burning point.
• The preparation time of such a snack will be about 1.5 hours. As a result, it turns out about 6 half-liter jars of salad-Assort.

Necessary products:

• 3 kg of zucchini;
• 5 pcs. carrots (large);
• 3 kg of sweet Bulgarian pepper;
• 3 kg of tomato (medium size);
• 2 bulbs;
• 4 cloves of garlic;
• 6 pcs. pepper with peas;
• 6 pcs. fragrant pepper;
• 4 tbsp. Sahara;
• 2 tbsp. salts;
• 200 ml of vegetable oil;
• 1.5 tbsp. Associate essence (70%).

Method of preparation:

1. The vegetables are washed and cut. Tomatoes are cut large, on several parts, onions and pepper - rings, zucchini - cubes, carrots are rubbed on a grater.
2. Onions are passed in vegetable oil to a transparent state.
3. The chopped zucchini is boiled for 15 minutes over low heat in a small amount of boiling water.
4. In a pan, separately, they pass the grated carrots until cooked, chopped garlic is added at the end and extinguished for several more minutes.
5. Separately in vegetable oil, sweet pepper is passing to a soft state.
6. We combine all previously prepared vegetables: fried onions, carrots with garlic, sweet pepper, boiled zucchini and fresh tomatoes.
7. The vegetable mass is mixed and stew for 40 minutes, stirring all the time to avoid handling.
8. 10 minutes before cooked, pepper, salt, sugar and vinegar essence are added to the salad.
9. The finished salad is laid out in jars, rolled, turned over and wrapped.
10. The workpiece is stored in a cool place for about six months.

Recipe 4: Salad from zucchini in Korean "lick your fingers"

• According to this recipe, a very tasty salad made of raw zucchini, especially for lovers of Korean cuisine. Strained, fragrant zucchini with spices will not leave indifferent either households or guests.
• You can roll the cooked salad from zucchini “fingers” for the winter in jars, or you can eat immediately after pickling, it is enough to decorate the dish finely chopped by the greens of fresh parsley.

• As a seasoning (instead of the recipe), you can also use a ready-made mixture for Korean salads (1-2 tbsp). If desired, a set of spices can vary. For salad in Korean, such seasonings as cloves, paprika, cardamon, etc. are also suitable.
• As a result, from the products below, it turns out about 4 half-liter jars of a spicy Korean salad.

Necessary products:

• 1.5 kg of zucchini;
• 600 g of carrots;
• 250 g of white onion;
• 1 tsp dried garlic;
• 1 tsp ground pepper (you can use a mixture of peppers);
• 1.5 tbsp. coriander;
• 125 g of sugar;
• 1 tbsp. salts;
• 125 ml of vegetable oil;
• 7 tbsp. table vinegar (9%).

Method of preparation:

1. Wash vegetables, zucchini and carrots are rubbed on a Korean grater, long strips.
2. Onions are cut into thin half rings, all vegetables are mixed.
3. Salt, sugar and all seasonings are added to the vegetable mass. For lovers of especially sharp dishes, you can add a pinch of ground red pepper.
4. Vegetable oil and vinegar are poured into the container with vegetables, everything is thoroughly mixed.
5. We leave the container in the refrigerator at night. It is better to close the dishes with a lid.
6. The finished salad is laid out in jars and put sterilized for 30 minutes (from the moment of boiling).
7. Sterminal banks with a salad are rolled up in Korean, turn over and wrapped.
8. The workpiece is stored in a cool place.

Recipe 5: Rucham and eggplant salad

• A winter workpiece of zucchini, eggplant and other vegetables resembles a hearty and tasty multicomponent vegetable stew.
• In this recipe, the ratio of vegetables can be changed to taste: so that the salad turns out to be more tender - they increase the number of zucchini and pumpkin, more acute and piquant - they take more eggplant and pepper.

Necessary products:

• 1 kg of zucchini;
• 1 kg of sweet Bulgarian pepper;
• 1 kg of eggplant;
• 0.5 kg of carrots;
• 0.5 kg of pumpkin;
• 1 kg tomato;
• 0.5 kg of onion;
• 200 ml of tomato paste;
• 200 ml of vegetable oil;
• sugar (to taste);
• salt (to taste).

Method of preparation:

1. The vegetables are washed and cut. Tomatoes and onions are cut finely, pepper - rings, zucchini, eggplant, pumpkin - cubes, carrots - strips.
2. A onion with carrots is passed in vegetable oil to a light golden state.
3. A roasting of onions and carrots, cut zucchini, eggplant and pumpkin is laid out in a deep stewpan. The remaining vegetable oil and tomatoes are added to vegetables.
4. All vegetables are stewed over low heat for about 1 hour, stirring periodically, in order to avoid burning mass.
5. After the specified time, tomato paste, salt and sugar are added to the salad.
6. They continue to extinguish the vegetable stew for another 30-40 minutes.
7. The finished salad is laid out in jars, rolled, turned over and wrapped.
8. The workpiece is stored in a cool place.

Recipe 6: Salad from zucchini and cucumbers

• An unusual salad of zucchini and cucumbers is obtained on the one hand - soft and delicate due to vegetables, on the other hand - with a pleasant garlic tip and tomato sourness.
• Using not too young zucchini and cucumbers, they should be cleaned of the peel and internal contents. Young copies of vegetables do not need such processing.

Necessary products:

• 1.4 kg of zucchini;
• 1.4 kg of cucumbers;
• 100 g of carrots;
• 200 g of tomato;
• 1 head of garlic (large);
• 3 \\ 4 tbsp. tomato paste;
• 50-70 ml of vegetable oil;
• a bunch of parsley;
• 3 \\ 4 tbsp. Sahara;
• 1 tbsp. salts;
• 1 \\ 3 tbsp. table vinegar (9%).

Method of preparation:

1. The vegetables are washed and cut. Tomatoes are cut in medium slices, zucchini and cucumbers - cubes, carrots - grate. Garlic is crushed with thin plates.
2. All chopped vegetables are laid in a deep stewpan, add vegetable oil, tomato paste, salt, sugar, garlic and mix.
3. All vegetables, after boiling, extinguish on low heat for about 40 minutes. The mass is periodically stirred in order to avoid handling.
4. After the specified time, finely chopped parsley and vinegar are added to the salad.
5. They continue to extinguish the vegetable salad for another 15 minutes.
6. The finished salad is laid out in jars, rolled, turned over and wrapped.
7. The workpiece is stored in a cool place.

Recipe 7: Salad zucchini with rice

• The salad resembles a ready -made quick dinner, which is very convenient and tasty. Rice with vegetables and spices can be used as an independent dish or as a side dish for meat or fish.

Necessary products:

• 500 g of zucchini;
• 1 \\ 4 tbsp. rice;
• 250 g of carrots;
• 250 g of tomato;
• 250 g of onions;
• 1 pc. sweet red pepper;
• garlic (to taste);
• 170 ml of water;
• 1 \\ 4 tbsp. vegetable oil;
• 2-3 tbsp. Sahara;
• 0.5 tbsp. salts;
• 1 \\ 3 tsp ground black pepper;
• 25 ml of table vinegar (9%).

Method of preparation:

1. The vegetables are washed and cut. Tomatoes and pepper are cut in medium pieces, after which they are crushed in a blender.
2. Put the figurative tomato-gear mass into the saucepan, pour half the vegetable oil, salt, sleep and add ground black pepper.
3. Cut the onion into thin half rings, the carrots - grate. Grinded vegetables add to the stewpan to tomatoes.
4. Cut the zucchini with cubes and also pour into the stewpan.
5. Warm the vegetable mass on the fire for several minutes.
6. Pour rice to the vegetables and pour in boiled water.
7. All vegetables with rice, after boiling, are stewed over low heat for about 20 minutes (until rice is ready). The mass is periodically stirred in order to avoid handling. The salad during cooking needs to be covered with a lid.
8. After the specified time, a little crushed garlic and vinegar are added to the salad.
9. They continue to extinguish the vegetable salad for another 5-10 minutes.
10. The finished salad is laid out in jars, rolled, turned over and wrapped.
11. The workpiece is stored in a cool place.

Recipe 8: beetroot and zucchini salad

Bright beetroot - zucchini salad is an amazingly soft appetizer for lovers of various vegetables. The salad is quickly prepared and perfectly approaches a variety of side dishes, meat, potatoes, etc.

Necessary products:

• 4 kg of zucchini;
• 2 kg of beets;
• 2 kg of onions;
• 200 ml of vegetable oil;
• 400 g of sugar;
• 4 tbsp. salts;
• 0.5 tsp ground black pepper;
• 200 ml of table vinegar (9%).

Method of preparation:

1. Vegetables are washed and prepared. The zucchini and beets are rubbed on a coarse grater, the onion is cut into small pieces.
2. Put all the vegetables in a stewpan, add sugar, salt, black pepper and vegetable oil.
3. Stew the vegetable mass on fire for 35 minutes (from the moment of boiling).
4. After the specified time, vinegar is added to the salad, everything is thoroughly mixed and continued to simmer for another 5 minutes.
5. The finished salad is laid out in jars, rolled, turned over and wrapped.
6. The workpiece is stored in a cool place.

Recipe 9: Salad zucchini with beans

• A saturated and hearty salad of zucchini and beans can be used as a separate dish, as a snack snake for other products and even as a dressing for borsch. Preparing a similar universal salad is easy and fast, the main thing is to soak the beans in advance (at night).
• At the output, about 10 half-liter jars of salad of fresh zucchini and beans are obtained.

Necessary products:

• 3 kg of zucchini;
• 2 tbsp. beans (sugar varieties);
• 0.5 kg of pepper of sweet Bulgarian;
• 1 liter of tomato juice;
• 200 ml of vegetable oil;
• 1 tbsp. Sahara;
• salt, pepper (to taste);
• 1 tbsp. table vinegar (9%).

Method of preparation:

1. The beans flooded at night, boil until cooked.
2. Vegetables are washed and prepared. The zucchini is cut into large cubes, sweet pepper with thick stripes.
3. Put the zucchini and pepper in the stewpan, add tomato juice and simmer on fire for 50-60 minutes (from the moment of boiling). The lid is not worth closing the salad to completely evaporate the juice of zucchini.
4. After the specified time, beans, vegetable oil, salt, sugar and pepper are added to the salad. The mass is thoroughly mixed and continued to simmer for another 10 minutes.
5. Then, vinegar is poured into the saucepan and boiled for another 2 minutes.
6. The finished salad is laid out in sterile jars, rolled, turned over and wrapped.
7. The workpiece is stored in a cool place.

Recipe 10: A sharp zucchini salad

• The salad is fast and easy to prepare, is distinguished by a balanced, gently sweet and at the same time burning and-fast taste. The amount of pepper and garlic can be adjusted at your discretion.
• The zucchini in this salad are prepared without additional sterilization, it is enough to sterilize the dishes in which the workpiece will be stored in winter.

Necessary products:

• 3 kg of zucchini;
• 10 pcs. tomato (medium sizes);
• 4-5 pcs. Bulgarian sweet pepper;
• 2 pcs. chili pepper (you can use dry or fresh bitter pepper);
• 100 g of garlic;
• 200 ml of vegetable oil;
• 1 tbsp. Sahara;
• 2 tbsp. salts;
• 200 ml of table vinegar (9%).

Method of preparation:

1. Vegetables are washed and cut. The zucchini is cut into large cubes or cubes, tomatoes with pepper (sweet and bitter) are passed through a meat grinder. Garlic is squeezed through a garlic press.
2. All vegetables are laid out in a stewpan, sugar, salt and vegetable oil are added to them.
3. The vegetable mass is stewed on fire for about 30 minutes (from the moment of boiling).
4. 10 minutes before cooked, vinegar is added to the salad, everything is thoroughly mixed.
5. The finished salad is laid out in sterile jars, rolled, turned over and wrapped.

Recipe 11: Salad zucchini with garlic

• The minimum number of ingredients allows you to process a fairly large number of zucchini. Moreover, the appetizer is fresh and piquant, due to the addition of garlic and greens to the salad.
• The result is 12 half-liter jars of a winter juicy salad of zucchini.

Necessary products:

• 6 kg of zucchini;
• 10 heads of garlic;
• 2 bundle of chopped greens (parsley, dill, coriander);
• 0.5 tbsp. vegetable oil;
• 6 tbsp. Sahara;
• 3 tbsp. salts;
• 200 ml of table vinegar (9%).

Method of preparation:

1. Vegetables are washed and cut. The zucchini is cut into cubes, garlic and greens are crushed. Zucchini can also be beautifully chopped with thin slices.
2. All vegetables are laid out in a stewpan, sugar, salt, vinegar and vegetable oil are added to them.
3. The vegetable mass is stewed on fire for about 40 minutes (from the moment of boiling).
4. The finished salad is laid out in sterile jars, rolled, turned over and wrapped.

Recipe 12: Rucham and tomatoes salad

• A juicy salad of zucchini and tomatoes will look even brighter and more interesting if you use multi -colored sweet pepper for its preparation.

Necessary products:

• 2.5 kg of zucchini;
• 1.5 kg of tomatoes;
• 1 kg of sweet pepper;
• 2 pcs. Luke;
• 250 ml of vegetable oil;
• 1 tbsp. Sahara;
• 3 tbsp. salts;
• 0.5 tbsp. table vinegar (9%).

Method of preparation:

1. Vegetables are washed and cut. The zucchini is cut into cubes or strips, pepper - stripes, onions - rings.
2. Tomatoes are scrolled through a meat grinder or crushed in a blender.
3. Tomato mass is laid out in a saucepan and brought to a boil.
4. As soon as the mass boiled, chopped vegetables are added: zucchini, onions, pepper.
5. Pour vegetable oil into the vegetable mixture, salt and sugar are added.
6. The vegetable mass is stewed under the lid, over low heat for about 30 minutes (from the moment of boiling).
7. After the specified time, vinegar is added to the salad and stew for another 10 minutes.
8. The finished salad is laid out in sterile jars, rolled, turned over and wrapped.

Recipe 13: Rucchini and onions salad

• In the salad in equal proportions, two vegetable components are used: zucchini and onions. As a result, the appetizer is juicy, and the vegetables are slightly crispy, despite thermal treatment.

Necessary products:

• 1 kg of zucchini;
• 1 kg of onion;
• 50 ml of vegetable oil;
• 1.5 tbsp. Sahara;
• 1.5 tbsp. salts;
• pepper black peas;
• 50 ml of table vinegar (9%).

Method of preparation:

1. Vegetables are washed and cut. The zucchini is cut into thin plates (about 1.5 mm thick), onion - floor rings (approximately the same thickness as zucchini).
2. All components of the salad are mixed, salt, sugar are added and left for an hour to form juice.
3. After the specified time, a saucepan with a salad is brought to a boil and boiled for about 10 minutes.
4. Vegetable oil and vinegar are poured into the vegetable mixture, the mixture is brought to a boil and turned off.
5. The finished salad is laid out in sterile jars, and several peas of black pepper are thrown at the bottom of each jar.
6. Banks roll up, turn over and wrapped.

Recipe 14: Salad from fried zucchini

• Fried zucchini prepared for the winter is also called "Ukrainian", thanks to a pronounced garlic aroma and taste. In addition, zucchini are fat and very satisfying.

Necessary products for 0.5 l of a jar:

• 800 g of zucchini;
• 1 head of garlic (small);
• 1.5-2 tbsp. vegetable oil;
• 0.5 tsp salts;
• 2-3 tsp chopped greens (parsley and dill);
• 2 tbsp. table vinegar (5%).

Method of preparation:

1. Vegetables are washed and cut. The zucchini is cut into circles (about 1.5 cm thick), the garlic is squeezed through the press.
2. The circles of zucchini are fried in preheated vegetable oil from both sides to incriminating.
3. The cooled zucchini is laid out according to jars in a certain way: vinegar and vegetable oil are poured onto the bottom, salt is covered, garlic and finely chopped greens are added, after which the fried circles of zucchini are tightly laid out.
4. The finished salad (in 0.5 liters of banks) is sterilized for 20-30 minutes, after which the banks are rolled up, turned over and wrapped.

Recipe: Salad from fried zucchini "Three tastes"

• Another variation of the winter workpiece of fried zucchini called "Three Taste". This salad is tasty and fragrant due to 3 ingredients: garlic, celery and onions added to fried zucchini.
• The salad must be sterilized, then banks will be stored without problems in a cool place all winter.

Necessary products:

• 2 kg of zucchini;
• 1 head of garlic (medium size);
• 0.5 kg of onions;
• 200 ml of vegetable oil;
• 1 tbsp. salts;
• a bunch of celery;
• 0.5 tsp black pepper;
• 2.5 tbsp. table vinegar (6%).

Method of preparation:

1. Vegetables are washed and cut. The zucchini is cut into circles (about 0.8-1 cm thick), the garlic is squeezed through the press, the onions are cut finely with cubes, the celery is finely chopped.
2. The circles of zucchini are fried in preheated vegetable oil from both sides until a brood is formed.
3. The onion is also fried until light gold.
4. The cooled zucchini is laid out in a certain way, sprinkling evenly onions, salt, pepper, garlic and celery. Vegetable oil is added on top.
5. The finished salad of 0.5 l of banks is sterilized for 25-30 minutes, at the end 1 tbsp is poured into each jar. vinegar and leave to sterilize for another 5 minutes.
6. After sterilization, the banks are rolled, turned over and wrapped.

Recipe 15: Bulgarian pepper zucchini salad

• The salad, the main ingredients of which is pepper and zucchini, are juicy, with gimping of garlic and sourness of tomatoes. The appetizer resembles a thick sauce and fits the meat and fish dishes.

Necessary products:

• 3 kg of zucchini;
• 1 head of garlic (small);
• 4 pcs. sweet Bulgarian pepper (large);
• 2 pcs. Gorky pepper (small);
• 1 tbsp. vegetable oil;
• 1 tbsp. Sahara;
• salt (to taste);
• 1 liter of tomato juice;
• 1 tbsp. table vinegar (9%).

Method of preparation:

1. Vegetables are washed and cut. The zucchini is cut into cubes, garlic with bell pepper is twisted through a meat grinder.
2. Tomato juice is poured into a deep stewpan, vegetable oil is added, twisted by the pepper-shift mass, salt, sugar, brought to a boil and boiled all about half an hour over low heat.
3. After 30 minutes, zucchini is poured into tomato sauce and boiled for another 5-10 minutes over low heat.
4. After that, vinegar is injected into the salad and boiled for another 5 minutes.
5. The finished salad is laid out in sterile jars, rolled, turned over and wrapped.

Recipes for the winter workpiece of such a universal vegetable as zucchini can continue to infinity. The article considered only the most popular and tasty salads involving zucchini as the main ingredient. And this is not counting the varied pickled options for zucchini, a delicious classic zucchini caviar and many other interpretations of a universal, cheap and affordable product - zucchini.

In general, there is a fantasy to walk around! Therefore, if the crop of zucchini allows you to experiment, without hesitation, surprise your loved ones and acquaintances with new variations of zucchini salads.

Video: "Salads from zucchini for the winter"