Salad of zucchini, tomatoes, peppers, carrots and onions

3.10.2018 Winter blanks

Appetizing vegetable salad from bright summer vegetables can become a full-fledged dish or side dish. It includes zucchini, tomatoes, peppers, carrots and onions. All components are available in season, and a recipe with step-by-step photos will help to close the winter snack.

Based on this preservation, you can cook various soups and hot dishes. Fragrant sweet and sour salad with delicious tomato sauce will come in handy for the winter table.

Young zucchini with a thin greenish skin can not be cleaned. More ripe - must be cleaned, and overripe cut seeds.

It is better to cook immediately in a deep frying pan such as a wok or in a cauldron, and simmer in the same place. If you don’t have one at hand, you can fry vegetables one at a time and send them to a large deep cauldron or chicken bowl, where the salad will be stewed.

Vegetable oil is used for frying minimally. The remainder of the oil is poured in when putting out the salad.

Cooking time: 1h. 45 minutes It turns out 7 liter cans.

Ingredients:

zucchini - 3 kg.,
onions - 1 kg.,
tomatoes - 1 kg.,
Bulgarian pepper - 1 kg.,
carrots - 1 kg.,
bay leaf - 4-5 pcs.,
sugar - 5 tbsp. spoons
salt - 3 tbsp. spoons
vinegar 6% - 3-4 tbsp. spoons
garlic - 1 head,
parsley / dill - 10 branches,
allspice peas - 6-7 pcs.,
Refined vegetable oil - 1 cup.

How to make a salad of zucchini, tomato, pepper, carrots and onions

Cut the onion into medium-sized cubes or chop into half rings. Fry in boiling oil until clear.

Grate the carrots on a coarse grater and add to the onion. Strain vegetables until golden brown.

Peel the zucchini and cut into cubes with a face of about 1.5 cm. Fold them to the onions and carrots.

Sweet peppers to clear the stalk and seeds. Each pod is best to try for sharpness, as it may come across over-pollinated bitter specimens. Chop the pepper with straws about 1 cm wide and send to other vegetables.

Dice tomatoes and garlic through a press. Chop greens. Add these and the remaining salad ingredients (salt, peppercorns, vinegar, leftover butter) to the cauldron and simmer for about an hour under the lid.

add tomatoes, garlic, herbs and other ingredients

Pack the prepared vegetable salad in hot sterilized jars and roll up the boiled lids. There should be a little empty space in the bank.

Turn the hot preservation onto the covers and wrap it with a thick blanket. After a day, when the banks are completely cooled, lower the salad into a cold, dark place for winter storage. After a week, it’s worth checking if a jar is swollen.