8 great zucchini salads for the winter

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

With tomatoes, peppers, carrots, rice, tomato paste and more.

Salad jars and lids must be sterilized first. The rolled blanks should be turned over, wrapped with something warm, cooled and transferred to a cool, dark place.

1. Zucchini salad for the winter with tomatoes and peppers

Ingredients

• 1½ kg zucchini (weight of peeled vegetables);
• 1½ kg bell pepper (the weight of the peeled vegetables);
• 2 kg of tomatoes;
• 200 ml of vegetable oil;
• 100 g sugar;
• 2 tablespoons of salt;
• 100 ml of apple cider vinegar.

Preparation

Divide the zucchini, peeled from the skin and seeds, into small cubes. Peppers - also seedless - cut into cubes or strips. Pass the tomatoes through a meat grinder or chop with a blender.

Pour the tomato puree into a saucepan and bring to a simmer over medium heat. Add chopped vegetables, butter, sugar and salt. Stir and cook for 15-20 minutes. Add vinegar at the end of cooking.

Divide the salad into 1L jars and cover with lids. Cover the bottom of the pot with a towel, place the jars there and pour water over the hangers. Bring liquid to a boil over low heat and sterilize for 20 minutes. If all the containers do not fit, make several passes. Roll up the salads.

2. Zucchini salad for the winter with peppers, tomatoes, garlic and parsley

Ingredients

• 1 kg of tomatoes;
• 200 g parsley;
• 2 heads of garlic;
• 3 kg of zucchini (weight of peeled vegetables);
• 1 kg of bell pepper (weight of peeled vegetables);
• 80 g of salt;
• 200 g sugar;
• 350 ml of vegetable oil;
• 100 ml vinegar 9%;
• 12 black peppercorns;
• 5 allspice peas.

Preparation

Pass the tomatoes, parsley and garlic through a meat grinder into a saucepan. Zucchini peeled from the skin and hard seeds, as well as bell peppers without seeds, cut into small cubes.

Add salt, sugar, oil, vinegar, black and allspice to the puree of tomatoes, herbs and garlic. Bring to a boil over moderate heat.

Place the chopped vegetables there and boil, stirring occasionally, for 1 hour. Divide the salad into jars and roll up.

3. Zucchini salad for the winter "Mother-in-law's tongue" with pepper, garlic and tomato paste

Ingredients

• 3 kg of zucchini (weight of peeled vegetables);
• 6 large red bell peppers;
• 3-4 heads of garlic;
• 1-1½ tablespoons of salt;
• 170 g sugar;
• 230 ml of vegetable oil;
• 200 g tomato paste;
• 1 tablespoon vinegar essence.

Preparation

Cut the zucchini, peeled from the skin and hard seeds, into cubes or small cubes. Pass the peeled peppers and garlic through a meat grinder.

Place prepared ingredients in a saucepan. Add salt, sugar, oil and tomato paste and stir. Cook for 40-50 minutes over moderate heat.

Pour in the vinegar 10 minutes before the end of cooking. If you want the salad to turn out even more spicy, you can throw in the garlic not at the beginning of cooking, but together with the vinegar. Divide the salad into jars and roll up.

4. Zucchini salad for the winter with rice, tomatoes, onions, carrots and peppers

Ingredients

• 1 cup (250 ml) rice
• 500 ml of water;
• 600 g onions;
• 180 ml of vegetable oil;
• 600 g carrots;
• 600 g bell pepper (the weight of the peeled vegetables);
• 1 300 g tomatoes;
• 2½ tablespoons of salt
• 2½ tablespoons of sugar
• 2½ kg zucchini (weight of peeled vegetables);
• 5 cloves of garlic;
• 3 tablespoons vinegar 9%.

Preparation

Rinse the rice, place in a saucepan and cover with water. Bring to a boil over medium heat and simmer for a few minutes. Remove from heat and leave covered while you cook the rest. The groats should be slightly undercooked.

Cut the onion into small strips and place in a skillet with heated oil. Fry for about 10 minutes over medium heat until translucent. Add the grated carrots and cook for another 10 minutes.

Cut the peppers into cubes and place in the skillet. Simmer for 10 minutes. Divide the tomatoes into small pieces and place in a separate large saucepan. Put the frying in there and put on fire instead of a frying pan.

Season vegetables with salt and sugar and simmer until the tomatoes produce juice. Cut the zucchini, peeled from the skin and seeds, into cubes and place in a saucepan.

After 15 minutes add cereals, chopped garlic and vinegar. If there is water in the rice, drain it. Stir and cook for a couple more minutes. Distribute the salad to the jars and roll up.

5. Zucchini salad for the winter with carrots, tomato paste and ketchup

Ingredients

• 1½ kg of small squash;
• 2 carrots;
• 1 onion;
• 3 tablespoons tomato paste;
• 250 ml of water;
• 2 tablespoons of sugar;
• 1 tablespoon salt
• 80 ml of vegetable oil;
• 250 g chili ketchup;
• 1 small head of garlic;
• 50 ml vinegar 9%;

Preparation

Cut the zucchini into 5mm slices. Grate the carrots for the Korean version. Divide the onion into half rings.

Put the zucchini, onions and carrots in a saucepan. Dissolve tomato paste with water and pour over vegetables. Add sugar, salt, butter and ketchup. Stir and let sit for 5 minutes.

Bring the mixture to a boil over moderate heat. Cook, stirring occasionally, for 30–35 minutes. 5 minutes before the end of the process, add the garlic and vinegar passed through a press. Divide the salad into jars and roll up.

6. Zucchini salad for the winter with carrots, onions, garlic, parsley and tomato paste

Ingredients

• 1½ kg zucchini (weight of peeled vegetables);
• 500 g onions;
• 500 g carrots;
• 200 ml of vegetable oil;
• 250 ml of water;
• 50-100 g of parsley;
• 3 tablespoons tomato paste;
• 2 heads of garlic;
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 hot pepper - optional;
• 50 ml vinegar 9%.

Preparation

Cut the zucchini, peeled from the skin and seeds, into small cubes and place in a saucepan. Chop the onion finely and grate the carrots on a coarse grater.

Fry the onion in a little vegetable oil until golden brown. Then sauté the carrots separately in oil until soft. Transfer vegetables to a saucepan with courgettes.

Pour in the remaining oil and water. Cook over medium heat, stirring occasionally, for 20 minutes. Add chopped parsley, tomato paste, minced garlic, salt and sugar. You can throw in finely chopped hot peppers.

Stir and cook for another 10 minutes over low heat. Pour in the vinegar, boil for a couple of minutes and distribute among the jars. Roll up the blanks.

Learn new recipes?

10 hot and cold zucchini snacks

7. Zucchini salad for the winter with carrots, parsley and dill

Ingredients

• 1 carrot;
• 2 tablespoons of water;
• 120 ml of vegetable oil;
• 2 kg of zucchini (weight of peeled vegetables);
• 5 cloves of garlic;
• 70-100 g of dill;
• 70-100 g of parsley;
• 1½ tablespoon salt
• 3 tablespoons of sugar;
• ½ teaspoon ground black pepper;
• 120 ml vinegar 9%.

Preparation

Cut the carrots into small cubes. Pour water and 1 tablespoon of total oil into a preheated pan. Add the carrots and simmer for a few minutes over moderate heat.

Cut the zucchini, peeled from the skin and seeds, into small pieces. Chop the garlic and herbs.

Place the zucchini in a large bowl. Add salt, sugar, black pepper, garlic and vinegar and stir. Add oil, add herbs and carrots and stir again.

Leave to marinate under the lid at room temperature for 3 hours, stirring occasionally. Divide the salad and liquid into ½ liter jars and cover with lids.

Line the bottom of the pot with a towel and place the jars there. Pour water over them and bring to a boil over low heat. Sterilize for 10 minutes and roll up.

Take note?

7 delicious ways to prepare carrots for the winter

8. Zucchini salad for the winter with carrots and peppers in Korean

Ingredients

• 800 g of small zucchini (weight of peeled vegetables);
• 200 g carrots;
• 1 large bell pepper;
• 3-4 cloves of garlic;
• ¼ a teaspoon of ground hot red pepper;
• ¼ a teaspoon of ground black pepper;
• 1 teaspoon ground coriander
• 1 tablespoon salt
• 2 tablespoons of sugar;
• 50 ml of vegetable oil;
• 50 ml vinegar 9%.

Preparation

Grate the zucchini and carrots for the Korean version. Cut the bell pepper into thin strips. Chop the garlic.

Place the prepared ingredients in a deep bowl. Add red and black pepper, coriander, salt and sugar and stir with your hands. Add oil and vinegar and stir again.

Leave for 1 hour, covered at room temperature. Then place in ½ liter jars and pour over the allocated juice. Cover the containers with lids and place them in a saucepan, the bottom of which is covered with a towel.

Fill the jars with water up to the shoulders and put on low heat. Bring to a boil, sterilize for 10 minutes and roll up.

Read also ???

• 6 homemade adjika recipes for the winter
• 10 ways to prepare delicious eggplant for the winter
• 8 recipes for cucumbers in Korean, including for the winter
• 6 delicious cabbage salads for the winter
• Dressing for borscht for the winter: a recipe that will save you time