Zucchini Salad "Summer"
Zucchini is never in short supply during its season, so it would be a shame not to take advantage of this opportunity and stock up on as many different jars as possible. This "Summer" jarred zucchini salad for the winter is easy to prepare, and the taste is delightful, light, and delicate. Perfect for any occasion, from a casual family dinner to a sumptuous feast, this zucchini salad pairs perfectly with any food, especially meat, poultry, potatoes, pasta, and grains. No additional sterilization is required for this appetizer; it keeps well in a cool, dark place. Serve this zucchini salad chilled.
Ingredients for zucchini salad:
- zucchini fruits – 2-3 pcs.;
- sweet pepper – 2 pcs.;
- carrots – 2 pcs.;
- onions – 2 pcs.;
- tomato juice – 300 ml;
- vinegar (6%) – 2 tbsp;
- sugar – 1 tbsp;
- salt – 1 tbsp.
Preparing the "Summer" zucchini salad
Wash the vegetables thoroughly, remove the seeds from the bell peppers, and trim the ends from the zucchini. Cut the zucchini into thin rings and the peppers into large strips.
Peel and grate the carrots on a coarse grater. Peel the onion and cut into strips.
Place the onion and carrot in a saucepan with the zucchini and pepper and pour in the tomato juice. Freshly squeezed juice is best. To do this, run ripe tomatoes through a juicer or meat grinder and then mash them through a piece of cheesecloth.
Simmer the vegetable salad over medium heat for 15 minutes. Then add table salt, granulated sugar, and two tablespoons of 6% vinegar. Simmer for about another 10 minutes. Fill clean, dry jars with the finished, flavorful salad. Then seal with sterilized lids and let cool upside down and covered.
If desired, you can add some spices or herbs to the salad.
