the main Vegetable salads for the winter

Salad for the winter of zucchini spicy. Courgettes for the winter with tomato paste

2017-08-22

Hello my dear readers! Last year, I swore that I wouldn’t stock anything for the winter, except pickles. But, summer has come and spun me in a whirlpool of jams, pickles and other winter joys. Today we will learn a variety of delicious salad recipes from zucchini for the winter.

I did not have time to translate the spirit after the epic since I was brought another batch of zucchini and zucchini. As my friend said: "The more you remove them from the field, the more actively they appear and grow further, grow! That would be a secret with my wallet!"

Zucchini Salad for the winter - delicious recipes

General notes on salad preparation technology

We agree right away so that I do not repeat the same thing in all recipes: we pack salads into sterile jars, we twist them with sterile caps. Those that are prepared without sterilization are cooled “upside down” on the lid, in a wrapped form. Salads subjected to sterilization are cooled on the lid, but without wrapping.
All my vegetables, we remove husks from onions and garlic, remove seeds from pepper. Young zucchini is not clean and do not scrape the middle.

Zucchini salad for the winter you will lick your fingers - recipes from my collection

In this section I will tell you the recipes for zucchini salad not very familiar in our area. I brought them friends from all over the world.

Ingredients for the recipe №1

Three large young zucchini total weight of about three kilos.
Large Bulgarian pepper (preferably red).
500 grams of tomatoes (such as cherry or cream, with dense pulp and rather thick sandpaper).
600-700 g of fresh cucumbers.
Head of red onion (or just bulb).
50 ml of olive oil (or good sunflower oil).
25 grams of salt.
80-120 g sugar.
120 ml of 9% vinegar (apple, grape, fruit).
Ground black pepper.
One teaspoon of Dijon mustard (any not spicy).
Chopped greens of oregano, thyme, basil, dill.

How to cook

Ingredients for the recipe number 2

2.8 kg zucchini (zucchini, squash).
One and a half kg of onions.
One kg of bell pepper.
250 g hot peppers.
350 ml of wine vinegar (4%).
150 grams of salt.
350-450 grams of sugar.
600 ml of not spicy mustard (American, Bavarian, Dijon).

How to cook

Zucchini, onions, Bulgarian and hot peppers are chopped with a knife into small pieces (about the size of a dry pea). Mix all the ingredients in a deep dish.
Lay the chopped vegetables in a large colander, leave to drain for at least one hour.
We return the mass of zucchini and their "fellow travelers" in a bowl, salt it, mix it with our hands, cover it with food film (the mixture itself, and not the bowl). Forget about zucchini salad until the morning.
In the morning we again throw the salad back in a sieve or colander, letting drain for 2-3 hours. After that, squeeze out portions of moisture by hand.
Mix sugar, vinegar, mustard, boil, put the vegetable mixture in the marinade.
Cook, not allowing to burn, diligently stirring, 30 minutes. If after the specified time the consistency seems to be watery, then “boil down” further. Salad of zucchini in this recipe should have a medium-thick texture.
We put the ready snack in banks, we twist, we overturn, we warm.
On a note
For greater safety, you can sterilize the salad. Half-liter jars are sterilized for 15 minutes, rolled up and cooled on the lids.

My comments

Ingredients for the recipe number 3

Four kg of young thin zucchini.
Three kg of onions.
One pod of red hot pepper.
180 ml of vegetable oil.
180 ml of 9% vinegar.
Two cloves of garlic.
Chopped dill (optional).
Coarsely ground black pepper.
80 grams of salt.
120 grams of sugar.

How to cook

My comments

For the same recipe make a salad of cucumbers and zucchini for the winter. Replace some zucchini in the recipe with cucumbers in any proportion. In any case, it turns out very tasty.
Optionally, add to the recipe a couple of leaves of bay leaf, a little allspice, thyme or savory (they are very "friendly" with zucchini).

Salad unkl bens zucchini c tomato paste for the winter - a recipe

Ingredients

5-6 zucchini total weight of three kilos.
2.5-3 pounds of bell pepper.
Three kilos of tomatoes (better cream).
500 ml of tomato paste.
6-8 onions.
300 ml of vegetable oil.
Half a kilo of sugar.
750 ml of water.
Three tablespoons of 9% vinegar.
Two to three teaspoons of "curry"
Salt.

How to cook

Korean squash salad - recipe

Ingredients

One kg zucchini.
180 grams of carrots.
180 grams of onions.
Two large fresh sweet peppers (multi-colored).
70 ml of 9% vinegar.
60 ml of vegetable oil.
6-8 cloves of garlic.
Red hot ground pepper.
60 grams of sugar.
15 grams of salt (more than half a tablespoon).
7-8 g of spice mixture for Korean carrots.

How to cook

My comments

Salad for the winter of zucchini and eggplant with tomatoes

Ingredients

Four zucchini or zucchini medium size.
Three small eggplant.
1-2 small multi-colored bell peppers.
8-10 tomatoes (cream or cherry)
Two tablespoons of 9% vinegar.
One teaspoon of salt.
Ground black pepper.
300 ml of olive or other high-quality vegetable oil (you may need more).
7-8 cloves of garlic.
Sprigs of thyme or savory (optional).

How to cook

Turn young squash and eggplants with a knife or a Mandolin vegetable cutter into thin mugs. Cut the small tomatoes of the "cream" and tomato "cherry" in half, large - into four parts. Peppers cut in half or in four.
Brush the vegetables with a brush with a piece of olive oil, arrange them in one row on baking sheets, salt and sprinkle with roughly ground black pepper.
Bake in the oven at 180 ° C for about 45 minutes or until the vegetables are soft. After 20 minutes, the slices can be turned over and baked on the other side. Vegetables are also baked on the grill or sheet metal on the coals.
Quickly fold hot vegetables into jars, interspersing layers of chopped garlic and greens.
Fill with a mixture of boiling oil with vinegar and salt.
Roll up immediately, wrap in several layers of something warm. Fully cooled canned food transfer for storage in the winter in a dark, cool room.

My comments

Salad of courgettes Teschin language - recipe

Ingredients

Three kilos of young zucchini.
Three carrots.
Half a kilo of tomato paste or half a liter of ground tomatoes.
12-15 cloves of garlic.
Large hot pepper pod.
180 grams of sugar.
1800 ml of refined vegetable oil.
180 ml of 9% vinegar.
Salt.
Sugar.

How to cook

The blank is called the Teschin language not for the shape of cutting zucchini "tongues", but for the severity!

Zucchini Salad with Rice - Recipe

Ingredients

4 kg zucchini.
4 kg of tomatoes.
1.3 kg of carrots.
Three sweet peppers.
600 g onions.
600 grams of rice.
5 tablespoons of sugar.
Half a cup of vegetable oil.
Chopped dill.
Any spices.
Salt.

How to cook

Wash rice in cold vodka 4-5 times. Boil, but not to full readiness, it must remain sufficiently elastic, half-full inside.
Turn the tomatoes without skin into a puree with any kitchen gadget, heat to a boil, put salt, sugar, vegetable oil. Boil five minutes.
Throw courgettes crumbled on cubes with pepper, finely chopped or grated carrots, finely chopped garlic in a brew.
Boil the brew for twenty minutes, lay the rice, cook forty minutes.
We spill on banks, we twist with covers, we cover warm, we weary before cooling.

I will finish today's meeting. I specially presented various recipes - without sterilization and with sterilization, sharp, spicy, neutral, traditional and practically unknown to a wide circle of readers.

I look forward to your comments with great impatience and excitement. I really need them. Bye and good luck to all!

Always your Irina.

Today we listen to the Wind and Creek from the respected Maestro Ennio.

Ennio Morricone - Le vent, le cri

Zucchini with tomato paste for the winter is so tasty that you simply have no right to cook this appetizer for your family.

Courgettes with tomato paste for the winter: recipes

Recipe number 1.

On refined sunflower oil, passsew 2 chopped onions, toss with a large grated carrot. Clean the middle sweet peppers from the seed pods, cut into strips. Chop the tomatoes into small cubes. Add 3 large minced garlic cloves, a couple of spoons of tomato sauce, toss the chopped zucchini. Extinguish the mass under the closed lid for no more than 20 minutes. Lay out the workpiece in containers, tighten the sealing covers.

Recipe number 2.

You will need:

Zucchini - 3 kg
   - sweet pepper - 8 pcs.
   - sunflower butter - ½ tbsp.
   - Acetic essence - a tablespoon
   - garlic clove
   - ground black pepper
   - granulated sugar - 1 tbsp. spoon
   - salt - 1.5 tbsp. l
   - tomato sauce - 200 g

Cooking:

Zucchini chop into cubes, and pepper - stripes. Prepared vegetables extinguish in vegetable oil after 20 minutes of boiling. Salt, mix with vinegar, sauce, sugar and salt, stew for another 40 minutes. Before you finish stewing, add black pepper and garlic to the preparation. Spread the hot mixture into the container, twist the lids.

Please your family and.

Courgettes cubes with tomato paste for the winter

Required Products:

Zucchini - 2 kg
   - tomato sauce - 70 g
   - garlic head - 5 cloves
   - chili - 2 pcs.
   - apple
   - Bulgarian pepper
   - carrot
   - Table vinegar - 110 ml
   - Sunflower oil - 1 tbsp.
   - granulated sugar - 1 tbsp.

Cooking:

Zucchini crumble arbitrary cubes. Grind vegetables in a blender, mix with refined butter, sugar, table vinegar, salt. Put the squash cubes, add a gravy of vegetables and tomato. Extinguish some time, packaged in jars and spin.

Be sure to cook and.

Preservation of zucchini for the winter with tomato paste.

Ingredients:

Squashes - 6 kg
   - seasoning - 4 tbsp. spoons
   - garlic - 200 g
   - Acetic acid - 1 tbsp.
   - sugar - 1.5 tbsp.
   - salt - two tablespoons
   - bunch of greens
   - tomato sauce - 2 jars

How to cook:

Wash courgettes thoroughly, cut into small cubes. Put in a pan with sunflower oil, sugar, seasoning and sauce. Put on the fire, bring to a boil, boil with stirring for 1 hour. Throw chopped garlic, chopped greens, cook for another 20 minutes. Put the finished salad in the prepared container, cool it after corking and transfer to storage space.

Canned zucchini for the winter with tomato paste.

Zucchini cut into thin circles, salt, leave for a while, so that the excess water is gone. Fry the circles in a skillet until golden brown. Fry the peeled onions in a pan. On a liter jar you will need 100 g of onions. Grate the carrot, add to the onions. In the canned vegetables, you can add any spices to your liking. At the same time, the greens should be crumbled as small as possible or minced. Add garlic to greens, pass in butter. Packed vegetables in containers, shift the vegetable mass, pour sauce, diluted with water, lemon juice and sugar. Spin the sealing caps.

RECIPE FIRST: PORCH SALAD IN WINTER MONASTERY

It will take: 4kg zucchini, 2 cups of vegetable oil, 1kg of tomatoes, onions and bell peppers, 3-5st.l. sugar, 3st.l. salt, 2s.l. acetic acid 70%, 1ch.l. ground black pepper.

How to cook zucchini salad for the winter. It is better to use small squash, from which no seeds are cut, however, other options are also acceptable. Peel zucchini, clean, if necessary, the core with seeds, cut into plates, put into a large enameled container, where the salad will be cooked. Chop the peeled onions into rings, fry in a cup of butter before browning, put them to the zucchini. Randomly chop the tomatoes and peppers, put them into zucchini, pour in the remaining oil, season with sugar, pepper, salt, mix, put on medium heat, bring to a boil and cook, stirring, 40 minutes after boiling. Fill the salad at the end of cooking with vinegar, mix, then 5-10 minutes more. Arrange the salad in sterilized cans hot, roll, turn upside down, wrap, cool in this position. Keep this salad better in a cool place.

RECIPE SECOND: THE SALAD FOR WINTER FROM THE CAUCHER WITH PEPPER

It will take: 3 kg of zucchini, 200g of sugar, 3-4 sweet peppers, 2 bitter peppers, 1 head of garlic, a glass of vinegar 9% and vegetable oil, 1l of tomato juice.

How to cook a salad of zucchini with pepper for the winter. Twist peeled garlic cloves and both types of pepper in a meat grinder (removing seeds from them). Pour juice into a pan, pour in oil, add twisted products, add sugar, add salt and mix, boil the mixture after boiling for 30 minutes on low heat. Peel zucchini, cut into small cubes, put into the mixture in a saucepan, cook for 7-10 minutes, then pour 1 cup of vinegar into the pan, boil for another 5-7 minutes. Pour the hot mixture into sterilized jars.

THIRD RECIPE: SALAD FROM MEALS WITH CUCUMBERS IN WINTER

It will take: 2 kg of zucchini and cucumbers, 500 ml of vegetable oil, 1 cup of table vinegar and sugar, 2 tablespoons each. salt, black pepper, mustard, passed through a press of garlic, parsley chopped, chopped dill.

How to cook a salad of zucchini with cucumbers. Cut the zucchini (better - young) into slices or cubes with the peel, if it is soft, just cut the cucumbers. Finely chop the parsley and dill, mix with the zucchini and cucumbers, adding also pressed garlic, oil, vinegar, mustard, pepper, salt, sugar. Mixed salad for 1 hour to leave it. Next, the salad unfolds on sterilized jars and rolled covers.

Recipe FOUR: SALAD FROM MEETS WITH BEET FOR WINTER

It will take: 4kg zucchini, 2kg of beets and onions, 400g of sugar, 200 ml of vegetable oil, 4st.l. salt, 3st.l. vinegar, 1ch.l. cinnamon, a few pieces of cloves, ground black pepper.

Zucchini for the winter with tomato paste - the recipe is somewhat more complicated than other methods of harvesting zucchini, but also rightfully bears the title of a universal twist. The fact is that the vegetables themselves are an addition to the potato side dish, and the pickle can act as a gravy for any meat dish.

We recommend to prepare more zucchini with tomato paste, as they will please your relatives, guests, they can be put on a festive table. The taste of the finished product is slightly spicy, but does not interrupt the taste of the vegetables themselves. Have a more delicate taste, the recipe of which is also presented below.

Courgettes for the winter with tomato paste ingredients

Squashes - 3 kilograms;
Garlic - 100 grams;
Seasoning for Korean carrots - 2 tablespoons;
Sugar - 1 cup;
Sunflower or olive oil - 200 milliliters;
A bunch of parsley (small) - 1 piece;
Tomato paste - half a liter;
Salt - 1 tablespoon;
Vinegar 9% - 200 milliliters.

Courgettes for the winter with tomato paste cooking

Clean zucchini cut into cubes, while not removing the peel.

We put zucchini in the pan, add sugar and butter, vinegar, seasoning in Korean, tomato paste, salt. Stir, set on fire, and after the contents boil, cook for exactly one hour. Content must be stirred frequently.

An hour later, prepares greens and garlic. And then, and then you need to chop finely (garlic can be crushed with a press), and then put in a saucepan and cook for 20 minutes.

Everything is almost done! Salad laid out on sterile jars, and then roll the banks themselves. Let us turn and wrap at will. As soon as the salad has cooled down, put the jars in a cool place for later storage.

Note that the tomato paste is desirable to choose the most dense. Many people note the exceptional savory taste of such zucchini, and if you decide to prepare vegetables with tomato paste, which we propose, do not forget to pour the zucchini sauce richly from a can when serving on the table - so they will be tastier and more appetizing in appearance.

However, this will not stop. Let's look at another zucchini recipe. As in the case of the first, at the exit we will have a tasty product and no less tasty sauce.

Squash with ketchup for the winter - not the most common snack. Housewives are used to pickling zucchini or harvest without sterilization, complementing their taste with spices, herbs and garlic. This recipe involves the use of ketchup. It will enhance the flavor of zucchini, give them an unusual taste.

Much depends on which ketchup you choose. Best of all, of course, homemade. In addition, you can add chili peppers to it - so it will turn out more spicy, and this spiciness will then be given to zucchini.

This recipe is not only simple, but also opens the way for culinary fantasy. For example, you can use the already mentioned sharp ketchup. A lot of hostesses advises: add lemon slices, hot peppers and even ginger to squash. We will consider the recipe, which includes a minimum of ingredients. The taste of both zucchini and ketchup will be pronounced and nothing will interrupt him. As a nice addition, even the children will be able to enjoy the squash itself.

Squash with ketchup for the winter ingredients

Zucchini - 2.5 kilograms;
Vinegar - 1 cup;
Ketchup - 6 tablespoons;
Pepper Peas - 12 Stuff;
Cold water - 1.5 liters;
\u003e Sugar - 1 cup

Zucchini with ketchup for winter cooking

As always, wash vegetables. Now prepared zucchini cut into circles, trying to observe the thickness of 1 centimeter. So the vegetables are well saturated with pickle when they are in banks.

Now we take the banks. It will take from 6 to 7 half-liter jars. We put zucchini tightly in them, we throw 2 peppercorns, however, you can also throw 3 peas to your taste, but do not forget to take this into account when preparing the ingredients.

Take the marinade. Salt is dissolved in warm water, and sugar and ketchup are put in the same place. Water bring to a boil. As soon as our marinade has cooled slightly, pour vinegar into it. It turns out the liquid is light red, even orange. We also spill it on banks which we will cover with covers.

Now we will start sterilization. This is done very simply: we will put a towel on the bottom of a wide saucepan, and fill the saucepan with water so that a quarter of its volume is free. Put on a slow fire, spread on a towel jars and bring the water to a boil. Sterilized zucchini now need 12-15 minutes, no longer worth it.

It remains to tighten the jars, turn them, as usual, with the lids down and wait for cooling. All is ready! They will be stored until winter and the entire cold season, if the technology has been exactly followed.

Courgettes for the winter with tomato paste

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