Harvesting zucchini for the winter recipes. Zucchini salad for the winter “Riddle.

Do you think, looking at the plate, why and what do you eat? Are you thinking about how plants affect our health? What are the benefits? If the vegetarian menu is a frequent guest on your table, then you are on the right track.

Why do we need zucchini?

Indispensable for obesity: dietary fiber causes the illusion of rapid satiety, removes toxins and excess cholesterol from the body.
The vitamins and microelements included in the composition strengthen our skin, hair, stimulate vision, nourish the brain, muscles and internal organs, and are choleretic assistants.
Dried flower decoction reduces swelling
It has almost zero calories - the ideal component of a gentle diet.
Contains antioxidants subject to minimal heat treatment.

Zucchini in tomato

This is an option for obtaining sweet, aromatic, crunchy slices that will come to the yard both as a side dish and as an independent meal. They do not fall apart and look quite aesthetically pleasing.

It is quick and easy to prepare and keeps well. Try it!

Diet zucchini jam with citrus fruits

This dessert will surprise you with its delicate aroma and remind you of a hot summer on frosty winter days.

Rejuvenating salad "Riddle".

Named so because your guests will not immediately understand what it is made of. It resembles pickled cabbage. We seal the vegetable mixture raw, which allows us to preserve most of the nutrients that prevent aging. And in winter, stewed, it will become an original filling for pies or pasties.

In this way, our family has been making blanks since the days of perestroika, when there were empty shelves in the stores, and boots, tables and seaming caps were playing a lottery. Now everything is available fresh all year round, but we prepare our favorite recipes from year to year.

Zucchini and carrots go well with each other, snacks from them are juicy and appetizing. It's good that you can eat them not only in the summer - many housewives prepare a salad of zucchini with carrots for the winter. There are several recipes, and for each of them an appetizer with a unique taste is prepared.

How to make vegetable marrow and carrot salad

A salad of zucchini and carrots will last all winter without spoiling, and will remain delicious until spring, if you take into account several points when preparing it.

Vegetables for any preparations for the winter should be taken of late varieties, that is, ripening in August or even in September.
Young zucchini in a salad turns out to be more delicate in taste. If any zucchini is suitable for snacks that require heat treatment, then for salads that are canned in a cold way, it is better to take the youngest. When using large zucchini, the seeds must be removed from them, and the skin must be cut off with a vegetable peeler.
In salads, carrots, cut into thin, thin strips, look beautiful. You can cut it like that with a knife, but this is not an easy task. Easier to use a grater for cooking Korean salads.
Jars in which canned food will be stored must be well sterilized. The lids for them should also be boiled.

The rest depends only on the selected recipe.

Salad "Riddle" from zucchini, carrots and onions

zucchini - 2 kg;
carrots - 0.5 kg;
onions - 0.5 kg;
garlic - 4 cloves;
sugar - 120 g;
salt - 50 g;
vegetable oil - 0.2 l;
table vinegar (9 percent) - 150 ml;
allspice peas - 3-6 pcs.

Cooking method:

Using a vegetable peeler, remove the top layer from the zucchini and carrots, wash them well.
Rub them equally. It is best to use a Korean carrot grater, but if you don't have one, a regular one with large holes will do. If necessary, if, for example, you need to process a large amount of food, it is not forbidden to resort to the help of a food processor.
Peel the onions, cut them into small pieces.
Crush the garlic through a press.
Combine all vegetables in one bowl or saucepan.
Prepare the marinade by mixing vinegar, oil, salt, and sugar.
Pour the marinade over the vegetables.
Cover the pot with vegetables and leave for 3 hours.
Wash cans with soda, counting on 3 liters of ready-made salad. Sterilize them, let dry. Boil metal lids that match the size and type of cans (screw caps for a regular can, of course, will not work).
Put a pea of pepper at the bottom of each jar, if the jars are large (liter), then two can be used.
Put the salad in the jars, tamping with a spoon.
While the vegetables were pickling, they released the juice. Pour this juice over the vegetables so that the marinade reaches the edges of the jars.
Cover the jars with lids, but take your time to roll up.
Lay a towel on the bottom of a large saucepan, put jars on it.
Pour in the water so that it is just above the middle of the jars.
Put the pot with the jars on the fire and sterilize for 15 minutes if the jars are half a liter, 25 minutes if their capacity is larger.

This salad is called a "mystery" for a reason: it has such an unusual taste that it is difficult to guess what it is made of.

Korean zucchini salad

zucchini - 3 kg;
carrots - 1 kg;
onions - 0.5 kg;
Bulgarian pepper - 1 kg;
garlic - 10 cloves;
table vinegar (9 percent) - 0.25 l;
vegetable oil - 0.18 l;
sugar - 0.25 kg;
salt - 40 g;
dill (fresh) - 50 g;
seasoning for Korean salads - 20 g.

Cooking method:

Wash the young zucchini, cut off their stalks.
Wash and peel carrots and onions.
Wash the pepper, remove the seeds.
Grate carrots and zucchini on a grater designed for making Korean salads.
Cut the onion into thin half rings.
Chop the pepper into thin strips.
Chop the dill finely.
Grind the garlic using a special press.
Make a marinade from oil, vinegar, sugar, salt, seasoning, dill and garlic by mixing the indicated ingredients thoroughly.
Mix vegetables and season with marinade.
Cover the container with vegetables and leave for 2.5-3 hours.
While the vegetables are marinating, prepare 4.5 liter jars.
Spread the salad over sterilized jars. When unfolding, be sure to tamp with a spoon so that the air comes out.
Pour the marinade over the vegetables so that it covers them completely, but does not reach the edge of the jar.
Place the jars in a pot of hot water and sterilize for 40 minutes.
Roll up the jars with sterilized lids. Turn over. After cool, put away for the winter.

The salad prepared according to this recipe will be quite spicy. Lovers of Korean cuisine will love it.

A simple recipe for salad from zucchini and carrots

zucchini - 2.5 kg;
carrots - 0.5 kg;
garlic - 1 head;
bay leaf - 5 pcs.;
vegetable oil - 100 ml;
granulated sugar - 100 g;
salt - 40 g;
dry dill - 10 g;
table vinegar (9 percent) - 120 ml.

Cooking method:

Wash and peel the zucchini, remove the seeds, cut into cubes. If the zucchini is young, then they do not need to be peeled. In this case, it is better to cut them with washers.
Wash the peeled carrots and grate.
Chop the garlic by passing through a press.
Stir vegetables (along with garlic), cover with sugar and salt, pour in oil and vinegar, add laurel leaves and dried dill.
Place all this in a saucepan, put the pan on low heat.
Simmer the vegetables in the marinade for about half an hour after boiling, stirring to prevent them from burning.
Spread the salad hot over sterilized jars, seal them and turn them upside down. Wrap up with a blanket.
After the jars have cooled, return them to their original position and store them.

The salad prepared according to this recipe turns out to be moderately spicy. The zucchini remains crispy in it.

From zucchini with carrots, you can prepare a variety of salads for the winter, from tender to spicy. They all keep well, even at room temperature.

Scarlet Flower Salad

Would need: 3 kg of beets, 2 kg of carrots, 2 kg of sweet peppers, 2 pods of hot pepper, 3 kg of tomatoes or 1.5 l of tomato juice, 0.5 l vegetable oil.

Grate the beets and carrots on a coarse grater, cut the pepper into strips, and mince the tomatoes.

Pour oil into a wide saucepan, let it boil, put carrots and beets in there, simmer for 10 minutes. Then put the rest of the vegetables, salt to taste, add a few bay leaves. Simmer for 1 hour, covered over low heat.

Pour hot into prepared jars and roll up.

Zucchini salad "Riddle"

Would need: 3 kg of peeled zucchini, 500 g of carrots and onions, 2 medium heads of garlic, 1 cup sugar, 3 tbsp. tablespoons of salt, 1 cup of sunflower oil, 1 cup of 6% vinegar.

Grate the zucchini and carrots on a coarse grater, finely chop the onions.

Mix, add sugar, salt, vinegar, vegetable oil and garlic, passed through a press. Leave for 2.5 hours, then decompose in 0.5 liter cans, sterilize for 15-20 minutes and roll up.

Cauliflower and tomato salad

Would need: 1.2 kg of cauliflower and tomatoes, 200 g of vegetable oil, 100 g of sugar, 50 g of salt, 120 g of 9% vinegar, 200 g of parsley, 80 g of garlic.

Boil cabbage and disassemble into inflorescences. Pass the tomatoes through a meat grinder. Finely chop the parsley, pass the garlic through a press.

Mix everything, add sugar, salt, vegetable oil and vinegar. Cook, stirring occasionally for 10-15 minutes.

While hot, put the salad in jars, roll up, wrap and leave to cool completely.

Bean salad

Would need: 3 kg of ripe red tomatoes, 1 kg of sweet peppers, carrots and onions, 3 cups of beans. In addition, 1.5 cups of sugar, 1.5 cups of vegetable oil (odorless), 2 tbsp. tablespoons of salt, 2 teaspoons of 70% vinegar.

Pass the tomatoes through a meat grinder, cut the rest of the vegetables into cubes.

Boil the beans in advance until they are half cooked.

Mix everything, add sugar, salt, vegetable oil. Place in a saucepan and cook for 1 hour. At the end of cooking, add vinegar, put in jars and roll up.

From the specified number of products, 5 liters of salad comes out.

Fantastic salad

Would need: 2.5 kg of small tomatoes and small cucumbers, 1.2 kg of small squash.
To fill 10 liters of water: 200-300 ml of 9% table vinegar, 50-60 g of salt and sugar each, 5-6 cloves and 7-8 peas of allspice, bay leaf.

Put squash with a diameter of up to 6 cm whole, cut the larger ones into slices.

Put squash, cucumbers and tomatoes in prepared jars in layers in any order. Pour boiling water over for 3 minutes. Then drain the water and pour over boiling marinade, cover with lids.

Sterilize 1 liter cans for 15 minutes, roll up.

Leningradsky salad

This blank is not only delicious salad and an appetizer, but also an excellent base for cooking cabbage soup, borscht and pickles.

Would need: 2 kg of brown tomatoes, 1.5 kg of sweet peppers, 1 kg of onions, 700 g of carrots, 0.5 kg of white cabbage, 100 g of parsley.
To fill one 0.5 l can: 3 tbsp. spoons of hot vegetable oil, 1 teaspoon of salt and sugar, 5 black peppercorns and 2 teaspoons of 9% vinegar.

Cut all vegetables like a salad, put them in prepared jars, add spices and herbs, cover with lids.
Sterilize for 30 minutes, roll up.

Garlic cucumbers salad

Overgrown cucumbers are suitable for this salad, and in winter it is a lifesaver, tastes like fresh cucumbers.

Would need: 4 kg of cucumbers, 100 g of salt (about 3 tablespoons with a slide), 100 g of sugar, 200 g of 7-9% table vinegar, 250 g of vegetable oil, 12 cloves of finely chopped garlic.

Cut the cucumbers, as for a salad (in circles, semicircles, depending on the size of the fruit), mix with the rest of the ingredients. The cucumbers will let the juice go.

Put the salad (together with juice) into prepared 0.5-0.7 l jars and sterilize for 15-20 minutes. Roll up.

Greek appetizer

Would need: 1 kg of beans, 0.5 kg of onions, carrots, bell pepper, 2 kg of tomatoes, 1-2 pods of hot pepper, 3 large heads of garlic, ½ cup sugar, 1.5 tbsp. tablespoons of salt, 250 g of refined vegetable oil.

Boil the beans until cooked, but they should not be boiled. Cut the onion into half rings or smaller and fry. Cut the tomatoes and peppers into half rings or, again, smaller. Put beans, onions in a saucepan, add tomatoes, pepper, salt, sugar and oil. Cook for 30 minutes after boiling.

5 minutes before the end of cooking, add hot pepper (adjust the amount as desired) and chopped garlic.

Put the prepared salad in prepared dry jars, roll up, wrap up and leave to cool completely.

Delight snack

This very tasty appetizer tastes like lecho, and it is made from bell peppers, red ripe and green tomatoes.

Would need 2.5 kg of ground red tomatoes, 0.5 l of 6% vinegar, 300 g of minced garlic, 100 g of salt, 200 g of sugar, 400 g of vegetable oil. Besides, 4 bunches of finely chopped parsley, from 30 g or more hot pepper (to taste) 2 kg of green tomatoes, 3 kg of bell pepper.

Cut the bell pepper into 4 parts, lengthwise and again across. Take green tomatoes, the smaller the better.

In a boiling marinade made from ground red tomatoes, vinegar, salt, sugar and vegetable oil, carefully lower all the mixed vegetables and boil for 10-15 minutes. Stir gently several times during cooking.

Quickly pack into jars, roll up, cover and leave for 30 minutes. Then take off the "fur coat", leave to cool completely. Store in a cool place.

Eggplant appetizer

Would need: 2 kg of eggplants, 1 large bunch of herbs (parsley, dill and cilantro), 1 pod of hot pepper (or freshly ground), 1 onion, 2 heads of garlic, 0.5 liters of vegetable oil.
For brine: 2 liters of water, 2 tbsp. tablespoons of salt, 1 glass of 9% vinegar.

Prepare the brine: boil water and salt, when it boils, add vinegar.

Cut the eggplants into cubes, dip in brine and cook for 10-15 minutes (but do not overcook!). Then put them in a colander, drain and put in a large container.

Add chopped greens, hot peppers, finely chopped onions and garlic, and vegetable oil.

Mix everything well and put in prepared jars. Can be closed with screw or nylon lids and kept in the refrigerator.

Czech pepper in tomato juice

Would need: 10 kg of sweet pepper, 100-150 g of horseradish root, 150-200 g of garlic, 40-50 g of dill.
For pouring 1 liter of tomato juice: 25-30 g of salt.

Prepare the pepper. Peel the horseradish root and cut into large pieces. Peel the garlic, chop the herbs.

Put the seasonings on the bottom of the jars and then on top.

Put the pepper tightly in jars, putting one fruit into another.

Pour boiling tomato juice with salt and sterilized in boiling water: 0.5 liter cans for 30-40 minutes, 2-3 liters - 50-60 minutes. Roll up.

Fried peppers

This delicious pepper is a great appetizer and addition to other dishes.

Wash the bell pepper, dry it (the seeds can be removed, or you can leave it) and fry in vegetable oil on all sides until golden brown.

Lay the pepper in layers in prepared 0.5-1 l jars. Put 2 cloves of garlic, 1/3 cup sugar, 1/3 tbsp between the layers. tablespoons of salt (incomplete teaspoon) and 1 incomplete teaspoon of 6% vinegar. And so to the top, not reaching 2 cm from the neck of the can.

Put another 1 clove of garlic on top and pour boiling water over it. Roll up, wrap and leave to cool completely.

Bulgarian stuffed pepper

Would need: 4.3 kg of sweet peppers, 2.8 kg of tomatoes, 600 g of onions, 4 kg of carrots, 150 g of parsnip root, 150 g of parsley and celery roots, 50 g of dill, 100 g of parsley and celery. In addition, 100 g of salt and sugar, 15 g of hot red ground pepper and 10 g of black ground pepper.

Wash the pepper, remove the seeds. Blanch the fruits for 2-3 minutes in boiling water and chill in cold water.

Peel the onions, cut into rings and fry in vegetable oil until golden brown.

Peel the roots, cut into 3-4 mm thick slices or cubes and fry separately in vegetable oil.

Mix the fried roots, onions and chopped herbs and sprinkle with half the salt.

Fill the peppers with the minced meat.

Chop the tomatoes and heat until boiling. Add sugar, salt, red and black ground pepper.

Cook the tomato mass over low heat for 5 minutes. Then pour the peppers in the jars with it.

Sterilize in boiling water for 50 minutes, roll up.

Pepper in oil

For the brine you will need: 3 liters of water, 2 glasses of sugar, 2 tbsp. tablespoons of salt (with a slide), 0.5 liters of 2% vinegar, 0.5 liters of vegetable oil, bay leaf, peppercorns.

Combine all marinade ingredients and bring to a boil.

Wash the bell peppers (do not choose the seeds and do not remove the stalks), prick with a fork and put them in a boiling marinade. Boil for 20-25 minutes, put in jars and roll up.

In the fall, there is a new crop of sorrel, and the cucumbers are still bearing fruit. This will give us the opportunity to make a delicious piece.

Cucumbers in sorrel broth

Would need: 2 kg of cucumbers, 300 g of sorrel, 1 liter of water, 5 umbrellas of dill, 100 g of sugar, 2 tbsp. tablespoons of salt.

Pour cucumbers with hot water, and then put in cold water... After that, put the cucumbers in prepared jars along with the dill.

Pour the washed sorrel with boiling water, boil for 2-3 minutes. Strain the broth, rub the sorrel through a sieve, combine with the broth, add sugar, salt and boil again.

Pour the boiling mass over the cucumbers 3 times, keeping for 5 minutes, roll up.

Dessert tomatoes

For a marinade for 0.5 liters of water you will need: 1 teaspoon of salt, 3 teaspoons of sugar, 1-2 bay leaves, 2-3 black peppercorns, 3-4 cloves, a pinch of cinnamon.

Boil water with spices and herbs for 3 minutes, cool and strain. Then add 3 tbsp to the marinade. tablespoons of 6% vinegar and 1 teaspoon of vegetable oil.

Put the washed and sliced tomatoes in liter jars, put a slice of onion on top, pour the marinade and cover with lids. Sterilize for 5-10 minutes, roll up.

Any vegetable caviar is an excellent addition to meat dishes, pasta or cereals. It is also a spread for sandwiches, a snack, and a great help for those who are fasting.

Carrot caviar

Would need: 5 kg of carrots, 3 kg of tomatoes, 1 kg of sweet peppers and onions, 1 pod of hot pepper, 250 g of sunflower oil, 2 tbsp. tablespoons of salt and 3 tbsp. tablespoons of sugar.

Pass all vegetables through a meat grinder, add oil and cook for 2 hours. Add salt and sugar at the end of cooking.

Pour hot caviar into jars, roll up, wrap and leave to cool completely.

Beetroot caviar

Would need: 2 kg of beets, 3 kg of red tomatoes, 6 bell peppers, 3 hot pepper pods, 1 cup of grated garlic, 1 cup of vegetable oil, salt to taste (about 5 teaspoons).

Pass all vegetables separately through a meat grinder. Pour oil into a saucepan, add beets, simmer for 30 minutes. Then add tomatoes and simmer for another 30-40 minutes, then pepper, simmer for 20 minutes, garlic, simmer for 10 minutes.

While hot, spread the caviar in prepared jars, roll up, wrap and leave to cool completely.

Caviar from mushrooms and vegetables

Would need: 1 kg of bell pepper, carrots, tomatoes, onions, 3 liters of boiled mushrooms, 250-300 g of vegetable oil, salt and black pepper to taste.

Pass everything through a meat grinder, add oil, salt and pepper to taste and simmer for 2 hours, stirring occasionally.

Spread hot caviar in prepared jars, roll up, wrap and leave to cool completely.

Homemade ketchup differs from store-bought ketchup in that you can always make it to your liking, adding your favorite spices and making it more or less spicy.

Ketchup "Domashny"

Option number 1

You will need: 5 kg of tomatoes, 1 glass of chopped onions, 160-200 g of sugar, 30 g of salt, 1 glass of vinegar, 1 teaspoon of ground black pepper.

Steam the tomatoes together with chopped onions under the lid and rub through a sieve. Boil the resulting juice to half.

Put spices (cloves, allspice) in a gauze bag and put them in a boiling mass.

Add salt, sugar, vinegar, pepper and cook for another 5-7 minutes. Then remove the spices, and pour the hot ready-made ketchup into prepared jars and immediately roll up.

Option number 2

Required: 2 kg of very ripe tomatoes, 500 g of sweet red pepper and onions, 1 glass of sugar, salt to taste, 200 g of vegetable oil, 1 tbsp. a spoonful of hot red ground pepper, 1 tbsp. a spoonful of mustard powder.

All vegetables can be chopped, or you can pass through a meat grinder (as you like). Mix everything and cook for 2 hours.

Pour hot ketchup into prepared jars and wrap up immediately.

Adjika

This not too spicy and salty adjika is suitable both as a seasoning and as an appetizer, as well as as a spread on sandwiches.

Would need: 3 kg of tomatoes, 500 g of onions, carrots, bell peppers and apples, 1 glass of sugar, 500 g of vegetable oil, 1.5 tbsp. tablespoons of salt, 20 g of garlic, 1 tbsp. a spoonful of ground red pepper.

Rinse all vegetables, remove seeds, stalks and mince. Mix everything and cook for 3 hours.

Pour adjika hot into prepared jars, roll up. Turn the jars upside down, wrap and leave to cool completely.

Store in a cool place.

And we will end today's conversation with one more very good preparation that will help you out at any time.

Dachny soup

Would need: 1.5 kg of cabbage, 1 kg of green tomatoes, 1 kg of bell pepper (preferably red), 600 g of onions, 700 g of carrots, 300 g of sour apples. In addition, 2 tbsp. tablespoons of salt (with a small slide), 3 tbsp. tablespoons of sugar (also with a medium slide), 1.5 cups of vegetable oil, 1 teaspoon of 70% vinegar essence.

If you add beets to the preparation, you get the basis for a delicious borscht.

Peel, wash and chop all vegetables.

Put salt, sugar, 20-30 black peppercorns on the bottom of the basin, pour in oil. Add chopped vegetables and bring to a boil. Reduce heat and simmer for 20 minutes. Then pour in the vinegar and boil for another 10 minutes.

Put the boiling mass into prepared jars, immediately roll up, turn over and leave to cool completely.

7 cans of 0.7 liters each come out of the specified number of products.

In winter, it will be enough to dip potatoes, cut into cubes into 2 liters of boiling water, add 2-3 bouillon cubes. After the potatoes are ready, put a jar of the blank, bring to a boil and cook for 3-5 minutes.

As a result, you will get a delicious aromatic soup, when serving which, add fresh herbs and a spoonful of sour cream to each portion.

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