Zucchini salad with carrots for the winter

Zucchini salad with carrots for the winter

Squashes and carrots are perfectly combined with each other, snacks from them turn out juicy, appetizing. It’s good that you can eat them not only in summer - many housewives prepare zucchini salad with carrots for the winter. There are several recipes, and for each of them is preparing a snack with a unique taste.

How to make zucchini and carrot salad

Salad of zucchini and carrots will last all winter without spoiling, and will remain tasty until spring, if you take a few moments into account when preparing it.

  • Vegetables for any harvest for the winter should be taken late varieties, that is, ripening in August or even in September.
  • Young zucchini in a salad is more delicate in taste. If for snacks that require heat treatment, zucchini are suitable for any, then for salads that are preserved in a cold way, it is better to take the youngest. When using large courgettes, seeds should be removed from them, and the skin should be cut with a peeler.
  • In salads carrot looks beautiful, cut into thin-thin straws. You can cut it like a knife, but this is not an easy task. It is easier to use a grater for cooking Korean salads.
  • Banks in which canned food will be stored must be well sterilized. Lids to them should also be boiled.

The rest depends only on the selected recipe.

Riddle salad of zucchini, carrots and onions

Composition:

  • zucchini - 2 kg;
  • carrots - 0, 5 kg;
  • onion - 0, 5 kg;
  • garlic - 4 cloves;
  • sugar - 120 g;
  • salt - 50 g;
  • vegetable oil - 100 ml;
  • table vinegar (9 percent) - 70 ml;
  • Allspice - 3-6 pcs.

Method of preparation:

  • Using a peeler, remove the top layer from courgettes and carrots, wash them well.
  • Equally rub them. It is best to use a grater for carrots in Korean, but if it is not, then the usual with large holes will do. If necessary, if, for example, a large volume of products is required to be processed, it is not forbidden to resort to the help of a food processor.
  • Peel the onion peels, cut them into small pieces.
  • Crush, passing through a press, garlic.
  • Mix all the vegetables in one bowl or pan.
  • Prepare the marinade by mixing vinegar, oil, salt, and sugar.
  • Fill the vegetables with marinade.
  • Close the saucepan with vegetables and leave the lid on for 3 hours.
  • Wash cans with soda, counting on 3 liters of the finished salad. Sterilize them, let them dry. Boil metal lids that fit the cans in size and type (screw caps for a regular can, of course, will not work).
  • At the bottom of each jar, place a pea on a pea, if the jars are large (liter), then two can be used.
  • Spread the jars, tamping with a spoon, salad.
  • While the vegetables were pickled, they picked out the juice. Pour vegetables with this juice so that the marinade reaches the edges of the cans.
  • Cover the jars with lids, but do not rush to roll up.
  • Put a towel on the bottom of a large saucepan, put a can on it.
  • Pour in water so that it is just above the middle of the cans.
  • Place the pot with the cans on the fire and sterilize for 15 minutes, if the banks are half-liter, 25 minutes - if their capacity is larger.

This mystery is not accidentally called the “Riddle”: it has such an unusual taste that it is difficult to guess what it is made of.

Korean zucchini salad

Composition:

  • zucchini - 3 kg;
  • carrots - 1 kg;
  • onion - 0, 5 kg;
  • Bulgarian pepper - 1 kg;
  • garlic - 10 cloves;
  • table vinegar (9 percent) - 100 ml;
  • vegetable oil - 0, 18 l;
  • sugar - 100 g;
  • salt - 40 g;
  • dill (fresh) - 50 g;
  • seasoning for Korean salads - 20 g.

Method of preparation:

  • Wash the young zucchini, cut off the stem.
  • Wash and peel carrots, onions.
  • Wash peppers, remove seeds.
  • Grate carrots and zucchini graters for cooking Korean salads.
  • Cut onion into thin half rings.
  • Chop peppers into thin strips.
  • Finely chop the dill.
  • Grind garlic with a special press.
  • Make butter, vinegar, sugar, salt, seasoning, dill and garlic by mixing the ingredients.
  • Mix the vegetables and season them with marinade.
  • Cover the container with vegetables and leave for 2, 5-3 hours.
  • While vegetables are being pickled, prepare jars with a total volume of 4, 5 liters.
  • Spread the salad over the sterilized jars. Laying out, be sure to tamp with a spoon to get the air out.
  • Pour the marinade over the vegetables so that it covers them completely, but does not reach the edge of the can.
  • Put the jars in a pan with hot water, sterilize them for 40 minutes.
  • Roll cans with sterilized lids. Turn over. After it has cooled, remove for the winter.

Salad cooked according to this recipe will be spicy enough. It will appeal to lovers of Korean cuisine.

A simple recipe for zucchini and carrot salad

Composition:

  • 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;
  • dried dill - 10 g;
  • Table vinegar (9%) - 80 ml.

Method of preparation:

  • Wash and clean the zucchini, remove the seeds from them, cut into cubes. If the squash is young, then they can not be cleaned. In this case it is better to cut them with washers.
  • Wash peeled carrots and rub.
  • Chop garlic through a press.
  • Stir vegetables (together with garlic), add sugar and salt, pour in oil with vinegar, add laurel leaves and dried dill.
  • Put all this in a saucepan, put the saucepan on low heat.
  • Stew the vegetables in the marinade for about half an hour after boiling, stirring them so as not to burn.
  • Spread the salad hot on the sterilized cans, seal them and turn them upside down. Wrap a blanket.
  • After the banks have cooled down, return them to their original position and send for safekeeping.

Salad prepared according to this recipe is moderately spicy. Squashes in it remain crispy.

Zucchini with carrots can be prepared for the winter a variety of salads, from delicate to spicy. They are all well stored even at room temperature.

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