Salad for the winter of zucchini and carrots

Canned zucchini with carrots is a great snack option on the table. Moreover, especially such salads, prepared in advance, save the hostess when the guests are already on the doorstep, and there is nothing in the refrigerator. Moreover, such a jar of salad is a kind of the best combination of tasty and healthy snacks.

Salad for the winter of zucchini and carrots, goes well with mashed potatoes, meat dishes, and indeed with many products. Moreover, such a salad can also be added when preparing stews with vegetables. In other words, a salad with zucchini and carrots is an indispensable dish in winter.

As the main secret of preparing such a canned salad, is the use of young zucchini. So you can reduce the time when preparing the salad, because you don’t need to clean the skin and seeds. Moreover, it is in young zucchini that most of the fiber and vitamins are so useful to our heart and blood vessels.

How to cook a salad for the winter of zucchini and carrots - 15 varieties

Ingredients:

Carrot - 2 kg
Zucchini - 3 kg
Greens - a bunch of parsley, a bunch of dill
Garlic - head
Sugar - 300 g
Salt - 60 g
Vinegar - 250ml
Oil - half a liter

Cooking:

Carrots, zucchini and garlic must be peeled and washed well. Grate carrots on a coarse grater. Cut the zucchini into cubes. Mix sugar, salt, vinegar, oil, mix well. Add vegetables and herbs to the marinade. Mix well. Put the dish with salad in the refrigerator for 2 hours. Salad must be put on a slow fire, stirring occasionally. After the salad has boiled, then simmer on the fire for another 15 minutes. Then put it in banks and roll up.

It is impossible to break away from such a salad. Firstly, its ingredients are a set of traditional summer vegetables, which in itself is indispensable in the winter season. Secondly, such a salad is an excellent addition to meat dishes, for example, barbecue.

Ingredients:

Zucchini - 3 kg
Carrot - 0.5 kg
Onions - 3-5 pcs
Garlic - 150 gr
Bulgarian pepper - 3-5 pieces
Chili pepper - 1 piece
Tomato paste - 3 tbsp
Vegetable oil - 200 ml
Sugar - 0.5 tbsp
Salt - 2 tbsp
Vinegar 9% - 2 tbsp

Cooking:

Both types of pepper, garlic and onion - pass through a meat grinder. Add tomato paste, sugar, salt and oil to vegetables.

Three carrots on a coarse grater. Zucchini cut into large cubes.

Then we send the vegetables to the sauce. Mix well and simmer for 20 minutes. Then add vinegar and simmer for another 5 minutes. Let's pour the salad into jars.

Bon appetit.

This salad, popular all over the world, has already managed to fall in love with its ease of preparation and bright taste.

Ingredients:

Zucchini - 2-3 kg
Tomatoes - 0.5 kg
Carrots - 0.5-1 kg
Onion - 0.5 kg
Red pepper - 300-500g
Tomato sauce - 1 can (350ml)
Oil - 1 cup
Sugar - 1 cup
Salt - 100g

Cooking:

Before preparing the salad, prepare all the ingredients. For this:

We wash the zucchini and carrots, peel them from the skin. We cut the zucchini into small cubes, and rub the carrots on a coarse grater. We remove the seed leg from the peppers and cut them into strips.

Onions must be cut into thin half rings. Wash the tomatoes well and cut into large pieces. Now you need to take a pan with a thick bottom, where we send tomato paste and a liter of water. Mix well. Then we fall asleep with salt, sugar and add vegetable oil. Bring to a boil. Next, send the zucchini, simmer for 15 minutes. Then we send the rest of the vegetables and cook for another 15-20 minutes. Then add vinegar and simmer for another 10 minutes.

Lettuce should be rolled up immediately after removing from heat. Therefore, banks should be prepared in advance. This amount of food should be enough for 6 liters of salad.

Arrange the salad in jars and roll up with sterilized lids. Bon appetit.

A very tasty salad that can be used both as a separate dish, and as an appetizer or even as an addition to a dish of vegetables and meat.

Ingredients:

Zucchini - 2-3 kg
Carrots - 0.5-1 kg
Red pepper - 300-500g
Hot pepper - 1 pc.
Tomato sauce - 1 can (500ml)
Oil - 1 cup
Vinegar - 200 ml
Sugar and salt to taste.

Cooking:

Peel the zucchini and cut them into slices 0.5 mm wide. Peel the garlic, carrots, peppers and pass everything through a meat grinder. The resulting sauce is sent to the pan and mixed with salt, sugar, oil and vinegar. As soon as the vegetable mixture boils, add tomato paste to it and bring to a boil again. Then we send the zucchini to the pan. Bring to a boil and cook for 20 minutes. Let's pour the salad into jars.

Bon appetit.

This interesting and very tasty salad is just a great find for winter feasts.

Ingredients:

Zucchini - 2 kg
Carrot - 1 kg
Tomatoes - 1 kg
Rice - 500g
Oil - 250 ml
Salt -100g
Vinegar - 100g

Cooking:

All vegetables must be peeled. Grate carrots on a coarse grater. Finely chop the onion into cubes. Grate the tomatoes on a fine grater immediately in a saucepan, where we will prepare a salad. Add butter, sugar, salt, onion and carrots to the tomatoes. Stir, close the lid and leave on fire for 20-30 minutes. Then add the zucchini, chopped into cubes, lower the heat and leave for another 20 minutes. Now add rice and fill with water (about 300-500 ml). Simmer until rice is cooked. Add vinegar and simmer for another 5 minutes.

We lay out in banks and roll up. Bon appetit.

The salad is cooked in a slow cooker. Very tasty and simple, and it also looks like sauerkraut.

Ingredients:

Zucchini (young) - 1.5 kg
Carrot - 250 g
Onion - 250 g
Vegetable oil - 0.5 cups
Vinegar - 150 g
Sugar - 150 g
Salt - 300 g.
Garlic - 8-12 cloves
Pepper - to taste

Cooking:

Using this amount of ingredients, you will get approximately 2.5 liters of salad. Prepare jars ahead of time.

Wash and peel carrots and zucchini. Grate for Korean salad. We clean the onion from the husk and chop finely. Then add sugar, salt, garlic, oil, vinegar and pepper passed through the press to the vegetables. Mix and leave for 3 hours.

We sterilize jars and lids in a slow cooker in the “Steam cooking” mode. Arrange the salad in jars. Now we put a silicone mat or a napkin on the bottom of the multicooker, put jars with salad on it and pour water no higher than the shoulder of the jars. We set the "Multi-cook" mode and leave the jars for 10 minutes at a temperature of 90-110 degrees. Take out and leave to cool.

Bon appetit.

Salad is perfect as an appetizer when unexpected guests come to you. In addition, the preparation of this salad does not take much time.

Ingredients:

Zucchini - 2kg
Tomatoes - 4 pcs.
Onion - 4 pcs.
Red pepper - 10 pcs.
Sugar - 250 g
Vinegar - 150 ml
Pepper - 20 g
Salt - 50g
Tomato paste - 350g

Cooking:

Wash vegetables, peel and cut into cubes. Tomatoes can be separated from the peel,

You can leave it as you like. We mix all the ingredients in a deep saucepan, mix well and put it on the fire for 20-30 minutes.

Then we put it in jars and roll it up. Bon appetit.

This simple but very tasty salad will please any taster. The thing is that all vegetables, undergoing minimal heat treatment, contain many useful trace elements and vitamins.

Ingredients:

Carrot - 400 g
Zucchini - 1 kg
Onion - 200 g
Garlic - 3 cloves.
Sugar - 20 g
Salt - 10 g
Vegetable oil - 100 ml
Red pepper - 5 pcs.

Cooking:

Wash all vegetables and remove skins and seeds. Grate carrots on a coarse grater. Chop onion and zucchini into small pieces. Let's send the vegetables to the pan. Meanwhile, cut the red pepper into cubes. We send all the remaining ingredients to the pan for 20 minutes to simmer over low heat. After that, the salad is ready to eat. However, it is better to leave this yummy until winter. We will put the dish into jars and send it to be sterilized.

Having treated your guests with such a winter salad option, you will undoubtedly earn recognition and praise. And the calls asking for the recipe will not stop.

Ingredients:

Zucchini - 4 kg
Carrot - 0.5 kg
Onion - 0.5 kg
Salt - 80 g
Sugar - 140 g
Mayonnaise - 300 ml
Vinegar - glass
Pepper - to taste
Oil - 150 ml

Cooking:

Zucchini, carrots and onions are peeled. We clean the pepper from seeds. Cut the zucchini, onion and pepper into small strips. Grate carrots on a coarse grater. We mix all the ingredients and leave for 15 minutes. Then we put it in jars and sterilize for 40 minutes.

Bon appetit.

Such a salad will delight you on cold winter evenings with its unforgettable summer taste.

Ingredients:

Zucchini - 1 kg.
Carrots - 3 pcs.
Garlic - 13 tooth.
Water - 250 ml.
Sugar - 60g
Salt - 20 g.
Vinegar - 40 ml.
Vegetable oil - half a glass.

Cooking:

To prepare salads for the winter, it is best to choose young zucchini. So you can significantly save cooking time, because you do not have to peel them and seeds.

Rinse the zucchini well in running water and cut into large cubes. Then bring water to a boil and dilute sugar, salt and vinegar in it. Now add the zucchini to the pan and bring to a boil again, after which we leave for another 10 minutes on the stove. In the meantime, peel the carrots and rub them on a coarse grater. After 10 minutes, we send vegetable oil, carrots and garlic to the pan. Simmer another 4-5 minutes. Let's put the salad in jars.

Bon appetit.

Such a salad will certainly please the whole household, because it is simply saturated with vitamins, especially since vinegar is not used at all for its preparation.

Ingredients:

Zucchini - 1 kg
Tomato - 1 kg
Carrot - 500g
Celery greens - 100g
Butter - 100 g
Sugar - 3 tbsp. l.
Salt - 2 tbsp. l.
Citric acid - 3 g

Cooking:

First of all, peel the zucchini and carrots. We cut all the vegetables into circles or cubes, tear the celery greens into large pieces. Mix with sugar, salt, oil, acid, leave the salad until the juice is released. After that, the salad must be boiled for about 30 minutes and put into jars.

Bon appetit.

Ingredients:

Zucchini - 3 kg
Carrot - 3 kg
Onion - 1 kg
Bulgarian pepper - 1.5 kg
Tomato - 2 kg
Salt - 60 g
Sugar - 1 cup
Oil rast. - 3 glasses
Black pepper - 20 g
Chili pepper - 10 g
Vinegar - 60 g.

Cooking:

First of all, you need to prepare all the vegetables. To do this, clean the zucchini and peppers from seeds. Carrots, zucchini and onions are peeled. Tomatoes must be passed through a meat grinder or beat with a blender. So that the peel of the tomato does not remain in the juice, strain the tomato pulp through a sieve. Instead of tomatoes, you can add tomato paste.

Now, you need to boil a liter of water and a kilogram of tomato paste in a saucepan. Or tomato pulp. Grate carrots on a coarse grater and send to tomato paste. Grate the onion on a coarse grater. Chop the zucchini into small cubes. We send zucchini and onions to the pan with carrots and tomato paste. Now cut the pepper into small pieces and send to the rest of the ingredients.

After all the products are cooked, we send the rest of the ingredients, namely salt, sugar, pepper, oil, chili, vinegar. Then everything must be mixed and left on the stove. Cook for about 60 minutes after boiling. And 10-15 minutes before the end, pour in the vinegar. After, pour the salad into jars and roll up in the usual way.

Bon appetit.

The advantage of the salad is that it does not take much time and effort to prepare it. It is prepared without prior preparation of ingredients. That is, nothing needs to be boiled or fried.

Ingredients:

Zucchini - 3 kg
Carrot - 1 kg
Vegetable oil - half a glass
Sugar - glass
Salt - 60 g
Garlic - 2 heads
Seasoning for loin - 1 pack

Cooking:

Wash the zucchini and remove the skin. Cut into pieces. Rinse carrots, peel and grate. Mix all the ingredients and leave to marinate for 3-4 hours, then roll into jars.

Bon appetit.

A simple but original salad will appeal to everyone. It will take no more than 2 hours to cook, which is very pleasant.

Ingredients:

Zucchini - 3kg
Carrot - 1.5 kg
Onion - 1.5 kg
Salt - 60g
Sugar - 110 g
Vinegar - 60 g
Black pepper - 20 g

Cooking:

Wash and peel the zucchini, cut into large cubes. Chop the onion into small cubes. Carrots must be washed well, peeled and rubbed on a coarse grater. Pour a glass of sunflower oil and onion into the pan. Fry it for 10 minutes. Then add the carrots and fry for another 10 minutes. Zucchini are placed last, which also need to be stewed for 10-15 minutes. Add salt, sugar and vinegar to the pan, cover with a lid, reduce the heat and leave for an hour. Add black pepper to the jars and mix well.

Bon appetit.

This salad is perfect as an appetizer for mashed potatoes, or even takes center stage on the table as a separate dish. The combination of eggplant, zucchini and carrots gives an incredible taste of summer.

Ingredients:

Eggplant - 5 pcs.
Zucchini - 5 pcs.
Carrots - 4 pcs.
Tomatoes - 5 pcs.
Bulgarian pepper - 2-3 pcs.
Chili pepper - 1 pc.
Onion - 5 pcs.
Garlic - 6 tooth.
Sugar - 60g
Salt - 20 g
Vinegar - 100 ml.
Fresh greens.

Cooking:

First of all, wash the vegetables and peel them. Eggplant and zucchini mode in circles about 0.5 cm thick. Put the circles on a baking sheet, you can overlap to save space. Salt a little, pepper and drizzle with oil. Let's prepare the second pan. We spread the peppers cut in half on it and wrap it with foil. Let's send the sheets with vegetables to a preheated oven to 200 degrees for about 20 minutes.

Meanwhile, cut the onion into cubes. Grate carrots on a coarse grater. Fry onions and carrots in oil.

Now let's prepare the sauce. Beat the pulp of the tomato with a blender in mashed potatoes and send to the fire until boiling.

To make it easier to remove the skin from the tomato, pour boiling water over them. Or send in a pot of boiling water for 2-3 minutes. So the skin will quickly come off and only the pulp will remain.

While the tomato sauce comes to a boil, remove the peppers and pour cold water over them to remove the skins. Then cut into pieces, clearing the seeds. It is also necessary to finely chop the greens, finely chop the chili and squeeze the garlic. Peppers, herbs, garlic, chili, sugar, salt - all this is added to the tomato sauce, which by this time should already have boiled. Mix everything well and boil for 5-6 minutes. Then add vinegar and turn off the heat.

We sterilize the jars and put the salad in them in layers. The first layer is carrots and onions, then eggplant and zucchini, after which the sauce, so until the jar is full. The last layer should be onions and carrots. Cover with sterile lids and roll up. Before putting the salad in a cold place, you need to let it cool down.