Salad of zucchini, carrots and onions "Autumn"

10.08.2018 Winter blanks

In the summer-autumn period, the housewives are intensively engaged in harvesting utilities for the winter. It’s always nice to open a jar of some vegetable goodies and treat your family, guests and your beloved. Your attention is a simple recipe for a delicious and crispy salad of zucchini for the winter with carrots and onions "Autumn", which will replace the banal pickled cucumbers and diversify your menu.

Ingredients (for five liters of salad):

zucchini fruits - 5 kg;
onions - 500 g;
carrot - 500 g;
kitchen salt - 3 tbsp. l .;
vegetable oil - 2 tbsp. l .;
table vinegar - 2 tbsp. l .;
granulated sugar - 1-2 tbsp. l .;
garlic - 6 cloves;
dried bay leaf - 2-3 pcs.;
cloves - 2-3 pcs.;
allspice peas - 4-5 pcs.

Cooking zucchini and carrot salad

We wash all the vegetables and remove the waste: remove the peel from the zucchini (if it is rough), clean the thin skin from the carrot, remove the husk from the onion and garlic. Zucchini shred thin strips.

We also cut the carrots into strips.

Chop onions with thin feathers.

We put all the prepared vegetables in one bowl. We throw kitchen salt, granulated sugar, table vinegar and vegetable oil to them. For half an hour we forget about the salad to give the vegetables the opportunity to start their own juice.

During this time, we prepare jars: we sterilize them in our favorite way, and dip the lids in boiling water. Dry sterile jars thoroughly dried and put inside the chopped cloves of garlic, dried laurel, peas and cloves. If desired, you can still add some greens, such as ripe dill or horseradish leaves.