EntranceCucumber salad with zucchini for the winter
Cucumber salad with zucchini for the winter- this is a very satisfying and healthy assortment of vegetables and an incredibly appetizing snack on the festive table. In the midst of the harvesting season, it is very difficult to make a choice, you want more of everything, and such salads just solve this problem, because you can immediately preserve several types of vegetables, collecting them into a single and very tasty dish.
Ingredients for preparing cucumber salad with zucchini for the winter:
For salad
- greenhouse cucumbers 3 kilograms
- Zucchini 2 pieces (large)
- Onion 2 pieces (large)
- Carrots 4 pieces (large)
- Garlic 4 cloves
- Salt 1 tablespoon
For the marinade
- Pure water 3 cups
- Vinegar 1 cup
- Tomato puree 200 ml
- Sugar 1/2 cup
- ground chili pepper 1 tablespoon
- Ground black pepper 1 teaspoon
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Inventory:
Saucepan - 2 pieces, a large bowl, a kitchen knife, a cutting board, a grater, a wooden spoon, a vegetable peeler, glass jars, a kitchen towel.
Cooking cucumber salad with zucchini for the winter:
Step 1: prepare cucumbers.
Rinse cucumbers very thoroughly with running water, a sponge or a soft brush, cleaning off pieces of earth, sand and other dirt. Cut off the ends on both sides and cut the vegetables into slices of small thickness, it is better to cut very large specimens in semicircles.Transfer the chopped cucumbers to a deep bowl, sprinkle with salt, mix very well and leave in this form for 2 hours. Vegetables should give juice, a lot of juice.
Step 2: Prepare the zucchini.
When the cucumbers are about to infuse, start preparing the rest of the vegetables. Zucchini first. They need to be washed very well and peeled if it is hard. Divide the zucchini into halves and remove large seeds from their core. After cleaning, cut the remaining pulp into small cubes.
Step 3: prepare the bow.
Peel the onions, rinse with cool water and cut into cubes or thin feathers.
Step 4: Prepare the Carrots
Peel the carrots, rinse and dry thoroughly, and then grate them on a special carrot grater in Korean style. If there is none, then take the usual medium grater.
Step 5: preparing a salad of cucumbers with zucchini for the winter.
When the cucumbers are infused, drain all the resulting juice from them, and then mix them with zucchini, onions and carrots. Add garlic crushed with a press to the resulting vegetable salad. Stir.
Pour clean water into a saucepan and add all the marinade ingredients to it at once. Mix well and bring to a boil.
Pour the cucumber salad with zucchini into the boiling marinade, wait until everything boils again (while the vegetables need to be mixed all the time), and remove from heat.
Arrange the hot salad along with the marinade in prepared sterilized glass jars. Tamp down so that air bubbles do not get lost somewhere. Cover the filled jars with lids and transfer them to a saucepan prepared for pasteurization. (Let me remind you that the bottom of the pan should be lined with a towel, and the water in it should be the same temperature as the salad in the jars.) Boil the jars with the blanks in a water bath for 15 minutes.
After pasteurization, the jars with blanks must be immediately tightly closed, turned upside down and placed on the lids until completely cooled. Store the cooled cucumber salad with zucchini in a cool dark place, and after a week you can open one jar and try what happened.
Step 6: serve cucumber salad with zucchini for the winter.
Serve cucumber salad with zucchini for the winter on a festive or everyday table as a snack. And do not be surprised that you will immediately begin to ask for the recipe for its preparation.
Enjoy your meal!
This amount of ingredients was enough for me to fill 8 small jars, approximately 330 grams of lettuce each.
You can take purchased tomato puree, or you can cook it at home by chopping peeled tomatoes in a blender or meat grinder. It is better to choose those vegetables that are more juicy.
It is best to use zucchini for cooking.