Salad of zucchini, tomatoes, peppers, carrots and onions
This mouth-watering vegetable salad, made with vibrant summer vegetables, can be served as a full meal or a side dish. It includes zucchini, tomatoes, peppers, carrots, and onions. All ingredients are available in season, and a recipe with step-by-step photos will help you prepare this appetizer for the winter.
This preserved vegetable can be used to prepare a variety of soups and hot dishes. This aromatic sweet and sour salad with a delicious tomato sauce is perfect for a winter meal.
Young zucchini with thin, greenish skin can be left unpeeled. Mature zucchini should be peeled, and overripe ones should have their seeds removed.
It's best to cook the salad directly in a deep wok-type pan or cauldron, and then simmer it there. If you don't have one on hand, you can fry the vegetables one at a time and then transfer them to a large, deep cauldron or roaster, where you'll simmer the salad.
Vegetable oil is used sparingly for frying. The remaining oil is added when sautéing the salad.
Cooking time: 1 hour 45 minutes. Makes 7 liter jars.
Ingredients:
- zucchini – 3 kg,
- onions – 1 kg,
- tomatoes – 1 kg,
- bell pepper – 1 kg,
- carrots – 1 kg,
- bay leaf – 4-5 pcs.,
- sugar – 5 tablespoons,
- salt – 3 tablespoons,
- vinegar 6% - 3-4 tablespoons,
- garlic – 1 head,
- parsley/dill – 10 sprigs,
- allspice peas – 6-7 pcs.,
- refined vegetable oil – 1 cup.
How to make a salad with zucchini, tomatoes, peppers, carrots, and onions
Cut the onion into medium-sized cubes or slice into half rings. Fry in boiling oil until translucent.
Grate the carrots coarsely and add to the onions. Saute the vegetables until golden brown.
Peel the zucchini and cut into cubes with a side of about 1.5 cm. Add them to the onion and carrots.
Remove the stems and seeds from the bell peppers. It's best to taste each pepper for spiciness, as some may be cross-pollinated and bitter. Chop the peppers into strips about 1 cm wide and add them to the other vegetables.
Dice the tomatoes and press the garlic. Chop the herbs. Add these and the remaining salad ingredients (salt, peppercorns, vinegar, and the remaining oil) to the cauldron and simmer, covered, for about an hour.
Place the prepared vegetable salad into hot, sterilized jars and seal with boiled lids. Leave some headroom in the jars.
Turn the hot preserves upside down on their lids and wrap them in a thick blanket. After 24 hours, when the jars have cooled completely, store the salad in a cool, dark place for winter. After a week, check to see if any of the jars have bulged.
This salad recipe can be stored for up to a year, but it's eaten much faster. Enjoy!