Salad of zucchini, tomatoes, peppers, carrots, and onions for the winter
Today, we suggest you prepare a salad of zucchini, tomatoes, peppers, carrots, and onions for the winter. The recipe is simple and quick, and the step-by-step photos will show you the process of preserving the vegetable salad.
Savory vegetables are a must-have; experienced home cooks will find a use for everything. Our salad today is the perfect complement to any side dish or main course. Since fresh vegetables are unavailable in winter, these saved vegetables come in handy. The vibrant and flavorful array of vegetables makes this salad not only delicious but also beautiful. So, let's get started.
Ingredients:
- zucchini – 300 g;
- tomatoes – 300 g;
- onions – 2 pcs.;
- carrots – 2 pcs.;
- bell pepper – 2 pcs.;
- sugar – 2 tsp;
- salt – 2 tsp;
- vegetable oil – 60 ml;
- vinegar 9% - 1 tbsp.
How to prepare a salad of zucchini, tomatoes, peppers, carrots, and onions for the winter
Prepare all the ingredients. Peel the vegetables – wash and dry the carrots and onions. Grate the carrots coarsely and cut the onion into small cubes.
Wash and dry the zucchini. For the salad, use young zucchini, without tough skins or seeds. Cut the zucchini into small cubes.
Wash and dry the juicy ripe tomatoes, cut the tomatoes into medium pieces.
Remove the seeds and membranes from the bell peppers, then rinse and dry them. Cut the peppers into small cubes.
Prepare a saucepan, put all the vegetables into it, add oil, salt and sugar.
Mix all ingredients and simmer over low heat for 20 minutes. Add vinegar at the end of cooking.
Sterilize salad jars using a convenient method—steam or in the oven—and boil the lids for 10 minutes. Then, fill the jars with the salad, seal them tightly, and place them upside down. Cool the jars under a blanket and, after 24 hours, transfer them to a cellar or pantry.
Bon appétit!
