Zucchini salad recipe for the winter
Products
Zucchini (young fruits) - 3 kilograms
Medium-ground kitchen salt - 1.5 tablespoons
Granulated sugar - 1.5 tablespoons
Garlic - 100 grams (2 medium heads)
Vinegar 9% - 170 grams
Refined sunflower oil (odorless) - 1 cup (250 milliliters)
Food preparation
1. Wash the courgettes thoroughly. Cut into 1 centimeter wide circles.
2. Peel and chop the garlic.
3. Combine zucchini with garlic, stir, salt, add sugar and mix vinegar and leave in a marinating pan at room temperature for 3 hours.
How to cook zucchini salad in a saucepan
1. Put a saucepan with zucchini on low heat, bring to a boil.
2. Cook the zucchini for 25 minutes, remembering to stir, making sure not to burn.
How to cook zucchini salad in a slow cooker
1. Transfer the zucchini to the multicooker bowl, close the lid, turn on the "Stew" mode for 30 minutes.
Preparation of salad for the winter
1. Gently transfer the prepared salad hot to the previously sterilized jars, roll up or close with a tight screw-on metal lid.
2. Turn closed jars upside down and wrap them in a warm blanket. So they should stand until they cool completely.
3. Remove the cans of zucchini salad for the winter.
Korean-style zucchini salad for the winter
ProductsZucchini - 3 medium fruits
Chili peppers - 2 medium
Ginger root - 3 cm long
Water - half a glass
Vinegar (rice or natural apple cider) - 120 milliliters
Salt - 1 tablespoon
Sugar - 2 tablespoons
Red hot pepper - 0.5 teaspoon
Food preparation
1. Wash the zucchini, peel the skin, cut into cups 5 millimeters wide. Fold into a saucepan.
2. Peel the ginger and chop finely.
3. Wash the chili peppers, cut, remove the seeds, cut into small pieces.
Preparation
1. Pour water, vinegar into a saucepan (separate) and stir.
2. Add ginger, chili, salt, sugar. Mix.
3. Bring to a boil over low heat and simmer for 2 minutes from the moment of boiling.
4. Remove from heat, pepper, stir and leave for 5 minutes.
5. Pour hot marinade into a saucepan with previously prepared zucchini, stir, leave for 1 hour, stirring occasionally.
6. Transfer the zucchini to sterilized jars, cover and store in a cool place. You can store them for no more than 10 days.
The calorie content of zucchini salad for the winter is 251 kcal / 100 grams.
The shelf life of zucchini salad is 1 year in a closed jar and no more than 7 days after opening.
Zucchini salad for the winter can be sweet, spicy, or sour. Depending on what flavor you want, you can add more sugar or carrots during cooking for sweetness; pepper - for pungency; vinegar or tomatoes - to add a sour taste to the finished salad.