Rucchini salads for the winter: recipes. How to preserve for the winter a salad of zucchini in Korean, “mother-in-law language”, “lick your fingers”, “Ankl Bens”?

You love zucchini very much, but do not know how they can be prepared for the winter? Our project will introduce you to the most popular recipes for preserving this summer vegetable, and also teach how to harvest zucchini without prolonged sterilization.

With the onset of the first cold weather, a lot of tasty and healthy vegetables disappear from store shelves. In some minimum quantities, of course, they are present, but most often these are already greenhouse fruits that have grown in artificial conditions.

Therefore, if you want to enjoy useful salads in winter, then, if possible, harvest vegetables since summer. An ideal option for winter workpieces is the flight crispy zucchini. Salads prepared from this vegetable are not only tasty, but also as useful as possible.

How to preserve a salad of zucchini in Korean for the winter?

If you want to make a salad of zucchini in Korean, then very scrupulously approach the choice of vegetables. For this, salad is categorically not suitable for overripe fruits with a thick peel and rough pulp.

Therefore, if you want to get a truly juicy winter snack, then try to find tsukkini for her size, which are not very different from the size of an overgrown cucumber.

Products:
• Zucchini-3 kg
• Carrots-1 kg
• LUK-0.5 kg
• Bulgarian pepper-1 kg
• Salt- 2.5 tbsp. l
• Sugar-2ST.L.
• Vegetable oil 250 ml
• Dining vinegar-100ml
• Seasoning for carrots in Korean-50g

A recipe for a winter salad of zucchini in Korean:

1. Wash under running water tsukkini, bell pepper, carrots and onions
2. Grate young zucchini and carrots on a special grater and transfer to an enameled container
3. We clean the onion from the husk, remove the seeds from the bell pepper and cut the vegetables with thin strips
4. We shift them to zucchini and carrots and mix everything thoroughly
5. Add salt, sugar, vegetable oil, table vinegar and seasoning for carrots in Korean to vegetables.
6. On a garlic -cod, chop the garlic and also add it to vegetables
7. Mix the salad and leave it to infuse for 2-3 hours
8. When you see that the vegetables were well launched juice, you can start laying them out in jars
9. Fill the container as tightly as possible and be sure to fill the vegetables with a brine, which was formed in the process of pickling
10. Strail the salad in a standard way and roll it up with tin lids

Zucchini salad like mushrooms: recipe for the winter

Most people do not consider Tsukkini, a product that is suitable for conservation, so they most often try to use them as much as possible in the summer. But if you know how to make zucchini correctly, then you can make a delicious snack from it, which will resemble real forest mushrooms to your taste.

Thanks to mild sourness and moderate severity, this salad will be a great addition to fish, meat and even strong alcoholic drinks.

Products:
• Zucchini-2KG
• Dill and parsley-40g
• Garlic- 15 medium cloves
• Vegetable oil-125 g
• Vinegar 70g
• Salt and sugar to taste

So:
1. Wash the zucchini thoroughly, cut off the asses and cut them with small cubes or half rings
2. If you came across overripe zucchini, then all the seeds must be completely removed from them
3. Put the prepared zucchini in a large bowl and set aside aside
4. I wash, slightly dry and chop a large bunch of dill and parsley
5. Clean a couple of heads of garlic from the peel and cut it with thin slides
6. Add greens and garlic to tsukkini and carefully mix everything
7. At the next stage, salt and pepper our salad and flavor it with table vinegar and vegetable oil
8. If desired, you can replace part of the salt with the finished mushroom seasoning
9. Once again mix the vegetables and send them to pickle
10. After two hours we lay the mass in jars, put in a basin with water and sterilize for 10-20 minutes
11. After this time, we take out jars with boiling water salad, roll them with lids and wrap them with a warm blanket
12. In about a day, zucchini as mushrooms will be ready, and you can move to the pantry for further storage

Rucchini and tomatoes salad: recipe for the winter

Tsukkini belong to those useful and dietary vegetables, which, even in canned form, can help a person to maintain his body in the cold season.

But no matter how useful this vegetable is, if you roll it into banks without any other vegetable crops and greens, then its taste is quickly tired of it. If you add tomatoes to crispy tsukkini, then the finished product will have a more interesting taste and spicy aroma.

Products:
• Tsukkini-2.5 kg
• tomatoes-1.5 kg
• LUK-0.5KG
• Garlic 10 cloves
• Sharp pepper-2 pcs.
• Salt and sugar, 2 tbsp. l

The recipe for salad of their zucchini and tomatoes:

• Wash the zucchini under running water and clean them from the peel
• If you managed to get young tsukkini, then you may not clean them
• We transfer them to an enameled pan, salt and put them on fire cook
• While the tsukkini boil, scald the tomatoes with boiling water, remove the peel and the mode with small cubes from them
• 10 minutes after the zucchini boil, add tomatoes to them and carefully mix everything
• Reduce the fire and leave the vegetables stew
• At this time, we clean and finely chop the onion, garlic and sharp pepper
• When the tomatoes begin to paint the salad liquid in red, add chopped onions, garlic, and pepper and cook for another 30 minutes to a pan.
• While the salad reaches ready to cook the container into which it will be laid out
• To do this, rinse and hold glass jars and lids above the steam
• Put the finished salad into sterile jars, roll them up with lids and turn the neck down to cool completely

How to make a mother -in -law salad from zucchini for the winter?

Another popular snack from zucchini is a salad called "Mother -in -law". And although for our country, the preparation of this eggplant salad is more traditional, fans of Tsukkini claim that it is these vegetables that make it truly piquant. This snack received this name due to a special cut of zucchini.

Therefore, if you want to prepare a classic mother -in -law language for the winter, then cut the zucchini with the most thin plates. If you can’t do this with an ordinary kitchen knife, then try to replace it with a special knife for cleaning vegetables.

Products:
• Zucchini-4 kg
• tomato paste-500 ml
• Chili-20 g pepper
• Bulgarian pepper-400 g
• Garlic-100 g
• Sugar-100 g
• salt-70 g
• citric acid-30 g

So:
1. Wash the tsukkini thoroughly and remove their butt
2. Using a sharp knife, cut the vegetables into the same plate size
3. Their length should not exceed 10 cm and thickness 1.5
4. Dilute the tomato paste with water, add salt, sugar, pepper and garlic to it and pour the resulting sauce into the pan
5. Put everything on fire and bring to a boil
6. While the sauce is cooked, chop the onion, sweet and spicy pepper in a meat grinder and add the resulting mass to the tomato paste
7. We give the sauce to boil for 10-15 minutes, and then add thinly chopped tsukkini to them
8. Remove the fire and cook the salad for another 20-30 minutes
9. We lay out the finished tongues in pre -sterilized jars and tightly cover them with lids
10. If you want zucchini to be well marled, be sure to follow all the vegetables are covered with tomato sauce

Canned salad of fried zucchini

If you think that you can eat fried zucchini only in the summer, then you are deeply mistaken. These delicious and delicate vegetables can be preserved even in fried form. The most pleasant thing is that this method of their workpiece practically does not affect their taste and aroma, so in the winter, a dish that smells of summer will stand on your table in the winter.

Products:
• Zucchini-2 kg
• Tomatoes-1 kg
• garlic- 1 head
• Greens-70-100 g
• Oil - 200 ml
• vinegar 60 g
• Salt and sugar to taste

So:

1. Wash the zucchini and cut them in small circles
2. Shave tomatoes, remove the skin from them and prepare a homogeneous puree
3. Put it on fire, salt, pepper, add a little vegetable oil, sugar and bite
4. While the sauce is being prepared, fry in the pan in pre -cooked zucchini
5. Clean the garlic from the peel and chop it as much as possible
6. Rinse dill and parsley under running water and also chop finely
7. Strail the jars and start laying fried zucchini in them
8. Each layer of vegetables is shifted with a small amount of garlic and greens
9. Fill the jar completely and fill it with tomato sauce
10. We send the banks sterilized and after about 10 minutes we roll them with lids

Zucchini and carrot salad: recipe for the winter

If you like classic combinations and cook only those salads that are tested by time, then pay your attention to the recipe, given slightly lower.

Due to the fact that this winter appetizer is the most minimal time to heat treatment of vegetables that are used for its preparation, remain almost the same crispy as before the start of cooking.

Products:
• Tsukkini-5 kg
• Carrot-2 kg
• A mixture of peppers-25 g
• Vegetable oil-100 g
• Sol-3 tbsp. l
• Sugar-2.5 Art. l
• vinegar 125 ml

The recipe for a winter salad of tsukkini and carrots:

1. Put a pot of water on the stove and bring it to a boil
2. When the liquid boils, add salt, sugar, vegetable oil and a mixture of peppers with peas to it
3. Remove the fire for a minimum and let the marinade boil for 5-10 minutes
4. At this time, we cut out young tsukkini with a small cube and rub carrots on a coarse grater
5. Clean the garlic from the peel and chop it with a knife or garlic -cod
6. Add all vegetables to the marinade and cook them over medium heat for 10-15 minutes
7. At the last stage, add table vinegar to the salad, wait another 5 minutes and lay it out in sterile jars

Zucchini salad for the winter you lick your fingers

If you add freshly prepared sauce from tomatoes and peppers to the zucchini, then this will radically change their taste and aroma and make the winter salad truly spicy and aromas.

But keep in mind that such conservation turns out to be delicate and tasty extremely important to prepare tomato sauce on your own and not replace it with purchased ketchups. After all, it is this sauce that will make Tsukkini piquant, adding a little sweets and acids.

Products:
• RUDS-3.5 kg
• tomatoes-1.5 kg
• Bulgarian Prez-350 g
• LUK-600 g
• Carrots-600 g
• garlic- 1 head
• citric acid-10 g
• vegetable oil-300 ml

So:

• Take the zucchini, peel them, remove the core and cut into pieces
• Next, proceed to the preparation of tomato sauce
• For this, we cut out tomatoes and bell peppers in large pieces
• Keep in mind that tomatoes in the sauce should be 4 times more than peppers
• We pour the resulting vegetable mass into a large pan and lay in it a pre -cut tsukkini
• Cut in half rings, rub the onions on a grater and fry everything in vegetable oil
• Add finished vegetables to the pan to zucchini and sauce
• Salt and pepper salad, add sugar and citric acid to it
• Extinguish the zucchini for 20 minutes, and then add the garlic cut to them with a knife
• Remove the fire for a minimum and wait another 10 minutes
• We put the finished salad in glass containers and roll up with lids
• After it, it cools to move it to the premises for storing conservation

RUBSIC SALENT recipe

Zucchini is an ideal vegetable for conservation. Since it goes well with almost all vegetables familiar to us, any good housewife can prepare quite a lot of tasty and healthy salads from it.

The recipe for a vegetable snack with which we will introduce you a little below people who love sharp spicy dishes. Due to the fact that there is a lot of garlic and spicy pepper in this dish, its taste is quite spicy.

Products:
• vegetable oil- 1 l
• Garlic-2-3 heads
• Chili pepper- 1 pc
• A mixture of dry Presea-25 g
• Sugar - 100 g
• Salt- 70 g
• Vinegar 100g
• Zucchini-4 kg
• Carrot 1.5 kg

Remar of zucchini salad recipe:
1. To start preparing this salad is best from a sharp marinade
2. For it you will need vegetable oil, 2-3 garlic heads, one large chili pepper and a mixture of dry peppers
3. Take the stewpan pour vegetable oil into it, and also add chopped garlic, pepper, salt, sugar vinegar
4. Dissolve dry ingredients completely, cover the stewpan with a lid and let the marinade stand for about an hour
5. My and cut a cube of the medium -sized zucchini and send them to an enameled container
6. Clean the carrots, cut it with beautiful strips and also transfer it to the pan
7. Pour the vegetables with a spicy marinade, mix them and leave to let the juice be 3-4 hours
8. After this time, put the pan on the fire, bring the salad to a boil and cook it on low heat literally 15 minutes
9. We lay out a sharp snack in sterilized jars and roll it with lids

Core cabbage and zucchini salad: recipe for the winter

Color cabbage, like Tsukkini, has a rather neutral taste, so in order for a salad of these flight vegetables to be not only tasty, but also fragrant in it should be present as much fresh greens and spices as possible.

In this case, you can move away from the use of standard dill and parsley and replace them, for example, with a basil or cilantro. Since this greens have a rather pronounced taste and smell, this will allow quite well to flavor all neutral vegetables.

Products:
• RUBRISE-2.5 kg
• Color cabbage- 1 kg
• Carrots-750 g
• LUK-450 g
• citric acid- 1.5 tsp
• Salt and sugar to taste

So:

• My cauliflower and divide it into small inflorescences
• Cut off the butt from the tsukkini and cut them into small pieces
• Ideally, the sizes of cauliflower and zucchini should be the same
• Clean, my and chopped onions and carrots straws
• Put the vegetables in a pan, salt, pepper them and fill in 1 liter of pure water
• put all this mass on fire and bring it to a boil
• When it boils, add citric acid, black and white pepper to it and several pieces of clove seasoning
• Tomim the salad over low heat for 20 minutes, and literally five minutes before the end of cooking, add to the vegetables the greens of the basil or cilantro and lay it out in sterile jars

Recipe for zucchini salad for the winter without sterilization

If you are also busy at work all the time and you do not have time for a long standing for Polita, then prepare piquant zucchini without sterilization. The most pleasant thing is that this method of canning will not only not take you a lot of time, but also preserve almost all the beneficial properties of zucchini.

Products:
• zucchini- 3 kg
• LUK-2 kg
• vegetable oil-350 ml
• vinegar 150 ml
• Mustard grains- 60 g
• SOL-1.5 Art. l
• Sugar-2 tbsp. l

So:

1. Buy the youngest zucchini in the market
2. Rinse them thoroughly and cut into thin plates
3. Clean the onion of the peel and cut it with neat rings
4. Start cans and covers start laying vegetables in them
5. Alternate layers of the tsukkini and onion until you completely fill the banks
6. From water, vinegar, vegetable oil, salt, sugar, pepper and mustard grains prepare a spicy marinade
7. Bring it to a boil and sweat it on fire for 2-3 minutes
8. Pour the tsukkini with the finished marinade and close the banks with vacuum lids
9. Turn the container with a neck down and wrap it with a warm blanket
10. Wait until the banks are completely cooled and move them to the basement for further storage

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