Summer zucchini salad

11.08.2018 Winter blanks

Zucchini is never in short supply in its season, so it’s a sin not to take this opportunity and not to prepare as many different jars as possible. Summer salad from zucchini in a jar for the winter according to the recipe is prepared without much effort, and the taste is very pleasant, light and delicate. Great for any occasion: whether it is an ordinary family dinner or a lavish feast. It is combined with absolutely any products, especially with meat, poultry, potatoes, pasta and cereals. In addition, you do not need to sterilize such an appetizer, and without it it is quite well preserved in a cool and dark place. Serving squash salad is recommended in chilled form.

Ingredients for zucchini salad:

fruits of zucchini - 2-3 pcs.;
sweet pepper - 2 pcs.;
carrot - 2 pcs.;
onions - 2 pcs.;
tomato juice - 300 ml;
vinegar (6%) - 2 tbsp. l .;
sugar - 1 tbsp. l .;
salt - 1 tbsp. l

Cooking Summer Salad from Zucchini

I wash the vegetables thoroughly, clean the sweet peppers from seeds, and cut the tails of zucchini. Zucchini cut into thin rings, and pepper large strips.

We clean the carrots and rub on a coarse grater. We clean the onion from the husk and chop it into strips.

Onions together with carrots are sent to the pot to the zucchini and pepper and pour everything with tomato juice. It is best to take freshly squeezed juice. To do this, ripe tomatoes must be passed through a juicer or meat grinder and rub through a piece of gauze.

Stew vegetable salad over medium heat for 15 minutes. Then add table salt, granulated sugar and two tablespoons of 6% vinegar. Stew for about 10 minutes more. We fill in clean and dry jars with the ready-made fragrant salad. Then roll up with sterile lids and leave to cool in an inverted and covered form.