Autumn Salad of Zucchini, Carrots, and Onions
During the summer and fall, housewives are busy preparing healthy food for the winter. It's always a pleasure to open a jar of some vegetable delicacy and treat family, guests, and yourself. Here's a simple recipe for a delicious and crispy zucchini salad with carrots and onions for the winter called "Autumn." It's a great replacement for boring pickled cucumbers and will add variety to your menu.
Ingredients (for five liters of salad):
- zucchini fruits – 5 kg;
- onions – 500 g;
- carrots – 500 g;
- table salt – 3 tbsp;
- vegetable oil – 2 tbsp;
- table vinegar – 2 tbsp.;
- granulated sugar – 1-2 tbsp;
- garlic – 6 cloves;
- dried bay leaf – 2-3 pcs.;
- cloves – 2-3 pcs.;
- allspice peas – 4-5 pcs.
Preparing a salad of zucchini and carrots
Wash all the vegetables and remove any scraps: peel the zucchini (if it's tough), peel the carrots, and peel the onion and garlic. Chop the zucchini into thin strips.
We also cut the carrots into strips.
Chop the onion into thin strips.
Place all the prepared vegetables in a bowl. Add table salt, granulated sugar, vinegar, and vegetable oil. Let the salad sit for half an hour to allow the vegetables to release their own juices.
Meanwhile, prepare the jars: sterilize them using your favorite method and dip the lids in boiling water. Dry the clean, sterilized jars thoroughly and fill them with chopped garlic cloves, dried bay leaves, peppercorns, and cloves. You can also add some herbs, such as ripe dill or horseradish leaves, if desired.
Now we fill the container with the vegetable salad. We try to pack it in very tightly.
Then cover with lids and sterilize in a saucepan with water and a lined bottom for 40 minutes.
A juicy and crispy salad of zucchini, onions, and carrots is ready. Roll up the jars and turn them upside down until completely cool.
Bon appetit.
