Zucchini with onions and carrots for the winter

Zucchini with onions and carrots is a tasty and simple preparation that will cost you a penny during the vegetable season, but in winter it will be a rather valuable snack that is perfect for any dish.

Cooking zucchini with onions and carrots for the winter is very simple, there is no additional sterilization in the recipe for such a preparation, this simplifies the whole process at once. The taste of the finished snack turns out to be very pleasant, the zucchini is moderately pickled, moderately sweet, with a light spicy note - nothing more! If you were looking for a simple and delicious recipe for harvesting zucchini for the future, then you have definitely come to the right place.

Prepare all the necessary products according to the list, choose young zucchini.

Wash the zucchini and pat dry with paper towels, trim off the tails on both sides. Cut zucchini into small cubes.

Peel and wash the carrots, dry, grate the carrots on a medium grater. Rinse and dry the young onion, cut into half rings or cubes.

Put all the vegetables in a saucepan, immediately pour in a portion of vegetable oil - a third of a glass (glass volume - 250 ml).

Pour sugar and salt at once, add a pea of ​​allspice, if desired, you can add a bay leaf. Cover the pan with a lid and simmer the vegetables for 20 minutes.

At the end of cooking, add finely grated garlic and table vinegar to the pan. Stir and boil the vegetables for another 2-3 minutes.

Arrange the finished salad in pre-sterilized jars and immediately roll up hermetically. Put the jars with the blank upside down, cover with a blanket and leave for a day. Zucchini with onions and carrots are ready for the winter. You can transfer the zucchini for storage in the cellar.