Despite the fact that now many new recipes for various preparations have appeared in my notebook, sometimes I really want “post-Soviet classics”. Every year my husband asks me to roll up the famous “Uncle Bens” zucchini salad under a lid for the winter. Nostalgia for the years of perestroika takes over, and I am happy to make this tasty and simple zucchini preparation.

In winter, Uncle Bens zucchini salad serves as an excellent addition to pasta, rice, and stewed potatoes. I also add this delicious preserve to meat or (when the meat is completely cooked), it turns out to be an incredibly tasty and aromatic meat dish with vegetable sauce.

Don't be confused by the presence of such a spice as curry in the recipe. In the finished salad, the curry is felt, but not guessed, and gives a unique piquant note of that famous “Uncle Bens” sauce from the times of perestroika.

Ingredients:

• 1 kg. zucchini
• 500 gr. tomato
• 350 gr. sweet pepper
• 350 gr. Luke
• 300 gr. carrots
• 150 gr. tomato paste 25%
• 125 ml. vegetable oil
• 2 tbsp. salt
• 35 ml. 9% vinegar
• 400 ml. warm water
• 1 tsp curry
• 100 gr. Sahara

Output: 3,250 liters

How to prepare zucchini salad for the winter “Uncle Bens”:

First of all, let's prepare the vegetables for our Uncle Bens salad. Wash the zucchini in cold water, wipe and cut into small pieces.

We clean the carrots and grate them on a regular coarse grater.

Peel the sweet pepper from seeds and cut into strips.

Cut the onion into half rings.

Cut the tomatoes into small pieces, just like the zucchini.

Next, prepare the ingredients for the tomato filling: water, vegetable oil, salt, sugar and tomato paste.

Mix all the ingredients for the tomato sauce in a large saucepan, put on the fire and bring to a boil.

Add the zucchini to the boiling tomato mixture and cook covered for about 15 minutes.

Next, add onions, carrots and sweet peppers to the zucchini. Stir and simmer for another 15 minutes.

The tomatoes go into the pan next. And simmer the salad again for 15 minutes until the tomatoes are ready.

Lastly, add the curry and vinegar and simmer for another 2-3 minutes.

Well, our winter zucchini salad “Uncle Bens” is almost ready. Place the hot salad in pre-sterilized jars and screw on the sterile lids.

We turn the jars of salad over and wrap them in a blanket until they cool completely, for about a day.

The recipes include zucchini salad for the winter.

Probably, each of the summer residents necessarily plants such a common vegetable as zucchini.

Zucchini belongs to the pumpkin family and ranges in color from white, yellow, green to almost black.

They contain a lot of organic acids and vitamins, especially in young fruits, so they are good to add to children's menus, for convalescent patients and those with digestive diseases.

Zucchini is a low-calorie vegetable; it is good to use for cooking during diets.

Zucchini is also good for preparing for the winter; it can be stored for a long time both fresh and in storage.

Today we’ll talk about how to prepare zucchini salad for the winter.

Ingredients:

Preparation:

1. Pour water into a saucepan, add salt, sugar, stir and put on fire

2. After 5 minutes, pour in vinegar and bring to a boil, remove from heat

3. Wash the zucchini and cut into circles, not very thick.

4. Peel the carrots, wash them and cut them into slices

5. Wash the tomatoes and cut them into circles; if they are large, then cut them in half

6. Pass the garlic through a press

7. Place peppercorns in a sterilized jar

8. Lay out a layer of carrots

9. Next add a layer of zucchini

10. Place a layer of tomato and garlic on top

11. Depending on the volume of the jars, we lay them further in layers until the jars are full

12. Pour the marinade into the jar and let it warm up in a water bath for 10 minutes.

13. Close tightly with a sterilized lid.

Zucchini salad Mother-in-law's tongue

Ingredients:

• 3 kg zucchini
• 3 large carrots
• 2 chili peppers
• 1 tbsp. garlic
• 100 ml. vinegar 9%
• 200 ml. sunflower oil
• 500 ml. tomato juice
• 1 tbsp. Sahara
• 2 tbsp. l. salt

Preparation:

1. Grate the peeled carrots on a coarse grater

2. Pour oil into a large bowl, heat over medium heat and add carrots, sauté for 5 minutes

3. Having previously cut off the ends of the zucchini, cut it into strips 5 mm thick

4. Small zucchini can be cut with the skin, but for larger ones we cut it off

5. Cut large zucchini into circles, and then in half

6. We clean the chili peppers from seeds and pass them through a meat grinder together with the garlic into a separate bowl.

7. Pour tomato juice into carrots, stir

8. Add sugar, salt, stir thoroughly

9. Add pepper and stir

10. Add zucchini to the carrots, stir and bring to a boil, then cook for 40 minutes, stirring

11. 10 minutes before readiness, add vinegar and garlic, mix thoroughly

12. Place the hot salad in sterilized jars

Winter zucchini in Korean

Ingredients for 4 and a half liters:

• 2.5 kg zucchini
• 700 gr. carrots
• 500 gr. Luke
• 500 gr. pepper
• 250 ml. vegetable oil
• 150 ml. 9% vinegar
• 200 gr. garlic
• 2 tbsp. l. salt
• 210 gr. Sahara
• 20 gr. Korean seasonings

Preparation:

1. Pre-peel the zucchini and cut into 5 mm thick slices.
2. Peppers, seeded and cut lengthwise into strips
3. Cut the onion into strips lengthwise
4. Grate peeled carrots on a Korean carrot grater
5. Squeeze the garlic through a press
6. Add oil, vinegar, salt, sugar, seasoning
7. Mix everything thoroughly and leave to marinate for 3 hours, stirring occasionally
8. Place the salad in sterilized jars and pour in the marinade.
9. Boil water in a large saucepan and sterilize the jars in it, covering with sterilized lids for 20-30 minutes
10. Roll up the lids with a special machine

Ingredients:

• 1 kg zucchini
• 500 gr. tomato
• 350 gr. sweet pepper
• 350 gr. Luke
• 300 gr. carrots
• 150 gr. tomato paste 25%
• 125 ml. vegetable oil
• 2 tbsp. l. salt
• 35 ml. vinegar 9%
• 400 ml. warm water
• 1 tsp. curry
• 100 gr. Sahara

Preparation:

1. Wash the zucchini and cut into medium cubes
2. Grate peeled carrots on a coarse grater
3. Cut the seeded pepper into thin strips
4. Cut the onion into half rings
5. Cut tomatoes into medium cubes
6. To fill, mix in a large bowl: water, oil, salt, sugar and paste.
7. Place the mixture on the fire and bring to a boil
8. Add zucchini to the filling and cook covered for 15 minutes
9. Add onions, peppers, carrots and simmer for another 15 minutes
10. Add tomatoes and simmer for 15 minutes until tomatoes are tender
11. Add curry and vinegar to the salad and simmer for another 3 minutes.
12. Place the salad in sterilized jars and close tightly with sterilized lids.
13. Turn the jars over, wrap them in a warm cloth and leave until completely cool.

Ingredients:

Preparation:

1. Cut zucchini, pepper, onion into medium cubes
2. Grate carrots on a coarse grater
3. Boil rice until half cooked
4. Grind the tomatoes in a blender, removing their skins
5. Squeeze garlic into tomatoes through a press
6. Put on fire, bring to a boil, add salt, sugar, vegetable oil, spices as desired
7. Add vegetables and cook, stirring for 15-20 minutes
8. Add rice and cook, stirring for another 45 minutes, at the end you can add spices if desired
9. Place the salad in sterile jars, roll up with sterile lids, wrap and leave until completely cooled.

Zucchini salad Tatar song

Ingredients:

Preparation:

1. Wash the zucchini, dry it and cut it into medium pieces
2. Grind all vegetables except zucchini in a blender
3. Add salt, sugar, vinegar, vegetable oil, tomato paste, grind again
4. Pour the marinade into a thick-walled container, put it on the fire and bring to a boil.
5. Add zucchini, cook stirring for 1-1.5 hours, if there is a lot of liquid, then until it evaporates
6. Place the hot salad in sterilized jars and screw tightly with sterile lids.
7. Turn the jars over, wrap them in cloth and leave until completely cool.

Zucchini “Chili Rings” for the winter video recipe

Winter snack. Zucchini lecho in a slow cooker video recipe

Zucchini has one very interesting property: after any heat treatment, it acquires a taste similar to mushroom, and milk mushroom, which is why they are loved by many chefs.

It’s good that such an unpretentious vegetable makes such amazing salads, and even for the winter.

Today we will prepare a zucchini salad for the winter that does not require sterilization. Zucchini is quite unpretentious in processing and goes well with other vegetables. Zucchini salads are very tasty.

Making winter preparations from zucchini is practically unlimited by your imagination: you can add absolutely any spices and additives, combine zucchini with other types of vegetables and even fruits - the result will certainly surprise you and make you write the recipe in your cookbook.

Recipe for zucchini salad with carrots and onions

Young zucchini, as a rule, are the first swallows in the garden plot. Before your everyday life turns into the cheerful colors of cucumbers and tomatoes, it’s worth experimenting with this vegetable. One of the best options for a winter snack is a salad of zucchini and carrots with onions.

The ingredients needed for this preparation are very simple.

We will need:

• one kilogram of onions and carrots;
• 2.5 - 3 kg of zucchini of varying degrees of maturity.

For filling:

• two liters of water;
• two tablespoons of salt;
• a glass of granulated sugar;
• 300 ml vegetable oil
• four cloves of garlic;
• a glass of 9% vinegar.

Preparation:

First, cut off the butts from the washed zucchini.

Chop the vegetable into large cubes or sticks.

We cut the peeled carrots into strips or grate them on a coarse grater.

Chop the onion according to your preference, but best of all into small pieces.

Place chopped zucchini, grated carrots and onions into an enamel pan. If desired, you can use green or leek.

Now let's prepare the marinade to pour over the salad. Place sugar, salt and spices into boiling water. Boil it for 2 minutes and pour in vinegar, wait another minute.

Pour the pre-prepared filling over the vegetable mixture and mix well.

Pour oil and cook over moderate heat for 15-20 minutes.

The preparation of the winter preparation is coming to an end - the salad can be placed in sterilized jars. And after cooling, it can be transferred to the cellar for storage.

Recipe for a delicious winter zucchini salad in Korean

Korean salads are distinguished by their piquant and spicy taste, and thanks to the bitterness of the spices, they are perfectly preserved in the pantry or cellar. A version of this Korean zucchini salad will be a budget-friendly and tasty addition to your winter feasts.

We will need:

• three large zucchini (about one and a half kilograms);
• two large bell peppers;
• sweet carrots - half a kilogram;
• garlic (at least 1 head);
• seasoning package for Korean dishes;
• half a glass of oil;
• half a glass of sugar;
• salt;
• Bay leaf;
• half a glass of vinegar 9%.

How to cook:

1. First, wash the zucchini well.

For young vegetables, cut off the top and bottom parts; for overripe zucchini, remove the peel and core.

1. We take a special grater designed for preparing carrots in Korean and grate the zucchini on it, trying to preserve the long noodle-like sticks.

They can also be made by hand: to do this, first cut the zucchini into circles 3 mm thick, and then cut them crosswise until you get thin strips.

1. Remove seeds from bell peppers and cut in half. We put the halves together and cut the vegetable into thin longitudinal strips.
2. Wash the carrots well and chop them into similar strips using a knife or a special grater.
3. Mix all the vegetables in one bowl, cover them with salt and spices and leave them in the refrigerator overnight.
4. In separate containers you need to mix oil, sugar, salt and vinegar - this is the basis for the future marinade.

There is no need to boil it, as vinegar has disinfectant properties.

1. Place the salad in clean, sterilized jars with a capacity of about a liter, without compacting it, not reaching the throat by about 3 fingers. In each jar we put two or three bay leaves and whole cloves of garlic.
2. Fill the salad with marinade to the top and sterilize for about 15 minutes. After this, the jars with the preparation can be rolled up and put in a cold place after the salad has cooled.

The spiciness of this preparation can be varied using seasoning for Korean carrots and garlic: if you like spicier dishes, you can add cayenne pepper to this salad.

Ankle-bens – delicious zucchini salad for the winter

A fragrant and rich salad from Ankle Bens zucchini will serve as an excellent decoration for a winter dinner and will go well with any side dish. These canned goods can be added to any meat goulash and then it will become richer and thicker. Hints of curry spice will add the unique aroma of real uncle bensa to the dish.

Ingredients:

• zucchini - about 1 kilogram;
• 500 ml water;
• 1/2 kilogram of tomatoes;
• three medium-sized carrots;
• a pair of large onions;
• two - three sweet peppers;
• half a glass of tomato paste;
• a tablespoon of curry seasoning;
• three glasses of sunflower oil;
• 40 ml vinegar;
• 75 grams of granulated sugar;
• salt to taste.

How to cook:

First of all, let's prepare the zucchini. We wash them under running water and cut them into small cubes.

Peel the carrots and grate them on a regular coarse grater.

We clean the sweet pepper from the inside and cut it into thin strips.

Cut the onion into slices or half rings.

Wash the tomatoes, remove the stems, chop them into cubes the same as zucchini.

To prepare tomato filling, pour sunflower oil into warm water, add sugar and salt. In a separate glass, mix the tomato paste with a small amount of water and pour it into the main pan.

Add zucchini to the boiling sauce and cook for 15 minutes.

Place the remaining chopped vegetables into the container with the zucchini, mix and simmer for about 15 minutes.

The last vegetables to go into the pan are tomatoes; they also need to be mixed well with the main mass and left to simmer for 15 minutes.

The recipe is completed by adding vinegar and curry; they must be boiled with the total mass for two to three minutes.

All that remains is to pour the salad into sterilized jars and let it brew - in winter this aromatic dish will certainly be appreciated!

Zucchini salad recipe for the winter - you'll lick your fingers

This recipe simplifies the housewife’s life in that it does not require sterilization, and despite this, it turns out very tasty and is well stored in the cellar.

For preparation we will use:

• about two kilograms of zucchini;
• three large tomatoes;
• a bunch of dill and parsley;
• a couple of sprigs of cilantro;
• two large heads of garlic;
• two liters of water;
• two tablespoons each of salt and sugar;
• pepper mixture;
• three bay leaves;
• half a glass of 9% vinegar;
• a glass of oil.

If desired, you can add your favorite spices to this salad, such as cloves or coriander.

Preparation:

1. We cut washed young zucchini into large mugs.
2. Cut the tomatoes into large rings.
3. We prepare the greens: they need to be torn into small branches and mixed.
4. Place a bay leaf at the bottom of each salad jar, add pepper and a prepared handful of herbs, a few cloves of garlic (and other spices and herbs to taste).
5. We place the zucchini on top of the composition, alternating layers of greens, tomato circles and zucchini up to the very top of the jar.
6. To prepare the marinade, bring the water to a boil, add one bay leaf, salt and sugar, and you can add a sprig of dill.
7. After the water boils, add vegetable oil and vinegar to it, bring to a boil again.

All that remains is to pour the marinade into jars on top of the salad, and turn the rolled up jars over and leave them in a cold place until they cool completely.

The incredibly delicious finger-licking winter salad is almost ready, all that’s left to do is sit and wait for its time in the winter!

I suggest you watch a video recipe for cooking Korean zucchini with tomatoes

Zucchini salads are easy to make, affordable, and have excellent taste. Once you try a preparation made from this incredible – I’m not afraid of this comparison – vegetable, you will not be able to stop and not roll up a couple more jars according to a new recipe. Good luck with your experiments! Bon appetit and see you new recipes!

The zucchini grows and ripens together, one after another. Just have time to harvest. Particularly good are the medium-sized fruits, with smooth thin skin and juicy pulp. It's a pity, they don't last long when fresh. Therefore, they are frozen, salted, and pickled for future use. They also make all kinds of zucchini snacks for the winter.

Vegetable stew with curry

Even those who don’t really like Indian cuisine will like it. Turmeric-based seasoning gives the dish a refined aroma and reveals a palette of flavors. After all, the delicious salad of zucchini and tomatoes also includes bell peppers, onions (700 g each), and carrots (600 g). Vegetables are washed, peeled and chopped. Small zucchini (2 kg), like tomatoes (1 kg), are cut into cubes, straight with the skin.

In a large saucepan, prepare a mixture of 800 ml of water, a glass of sunflower (refined) oil, thick tomato paste (400 g), salt (4 tablespoons) and 250 g of sugar. Bring to a boil and add pieces of zucchini. They are boiled over low heat, covered for about 20 minutes. Next comes onion half rings, sweet peppers and carrots cut into thin strips. It can be crushed using a grater. Everything is stewed again for 15-20 minutes. Then tomatoes are added. After a quarter of an hour, the stew is flavored with apple cider vinegar (120 ml) and a tablespoon of curry (powder). Another 2-3 minutes and you can turn it off.

The zucchini and tomato salad is placed hot into sterile 0.5 or 0.7 liter jars and rolled up. By the way, don't forget to boil the lids. The jars are turned upside down and wrapped for a day in something warm (a cotton blanket, an old fur coat). These zucchini snacks are perfectly stored in the apartment for the winter. The main thing is to place them in a dark place, away from radiators and heaters.

If you combine vegetable stew with fried minced meat, you will get an excellent pasta sauce. Stew with meat - delicious Hungarian goulash. Zucchini salad on its own is also good for the winter. Recipes with photos offer various homemade options. Including apples, cherry plums, and mushrooms.

“Dachny” salad with carrots

In this bright-looking and surprisingly simple appetizer, the zucchini doesn't look like itself. The taste is more like sauerkraut. However, try it and see for yourself.

600 g of carrots and 2-2.5 kg of peeled and seeded zucchini are grated or cut like noodles into narrow and long bars. Chop onion (400 g). The vegetables are mixed in an enamel bowl and poured with marinade. Place 7 cloves of chopped garlic, 2 tablespoons of salt and 6 sugar, 160 ml of vinegar (9%) on a glass of sunflower oil. Apple has a lower concentration, only 6%, so add a glass of it. Cover the container with a lid and leave for 3-4 hours. kitchen table.During this time, zucchini salad for the winter (recipe with photo) will release juice and become saturated with garlic spirit.

It's time to put it in jars. They (6-7 half liters) are fried in advance in the oven or microwave. Place a pea of ​​allspice in each. Fill to capacity with vegetable brine. And covering with canning lids, place in a large saucepan with warm water. It should reach the hangers of the cans. To prevent them from cracking when heated, the bottom of the pan is covered with a linen napkin. After boiling, the snack is sterilized for 20-25 minutes and sealed.

Marinated zucchini “Like mushrooms”

This outrageously simple recipe also belongs to the series of mystery salads. What can’t be said about the result: you can’t distinguish zucchini from real butternut squash. A kilogram of young zucchini, without seeds and skin, cut into rectangles, per bite. Mix with a sauce of 120 ml of oil (olive, sunflower), 5 cloves of crushed garlic, salt and granulated sugar (a teaspoon each), vinegar (1/3 of a faceted glass). Leave for at least 5 hours at room temperature.

Then they are subjected to heat treatment (sterilization) for half an hour. After this, the jars are closed, placed on the necks, and wrapped warmly. The next day, put it in the refrigerator or cellar. The snack reaches its apotheosis of taste in about a month. Just in time for the first frost.

“Mom’s” zucchini and pepper salad

It just so happens that savory dishes are usually prepared from eggplants. Meanwhile, zucchini makes them not only appetizingly spicy, but also tender. Without removing the peel, small zucchini (a kilogram) are cut crosswise into circles the thickness of a finger. 4 carrots, 80 g of garlic and a pod of hot red pepper are passed through a meat grinder. The resulting puree is combined with 250 ml of vegetable oil, a glass of sugar and 2 tablespoons (with top) of salt. Cook for 10 minutes.

Place zucchini mugs into the boiling marinade and simmer until tender, 30-40 minutes, stirring occasionally. All that remains is to put the spicy salad of zucchini and hot pepper into jars. In winter there will be plenty to meet unexpected guests.

Monastyrskaya appetizer with fresh mushrooms

When outside the window there is a gray, cold landscape, slushy and dank, a fragrant dish will revive the memory of the fine days of Indian summer. Morning foggy air, a weightless web on a raspberry bush, a porcini mushroom under a yellow autumn leaf. Isn't this a miracle? For the sake of such pleasure, it’s not a sin to try.

To prepare 3 jars (per half a liter) of such a snack for the winter, you will need 3.5 kg of zucchini. They are peeled and cut into discs, 1-1.5 cm high. Roll in a breading of flour (150 g) and salt (2 tablespoons). Fry on both sides in sunflower oil. Place in a saucepan.

Mushrooms (0.8 kg) are boiled in salted water, drained in a colander, and cooled. Chop into slices as thin as possible. Dry for a couple of minutes in a heated frying pan and add to the zucchini. Their place is taken by tomato mugs (1.2 kg). For them, oil is poured into a frying pan. Sprinkle fried vegetables with chopped herbs (dill, parsley) and simmer for 10 minutes. If necessary, add salt and pepper. Be careful not to burn.

Washed with baking soda, dry jars are filled with salad and sterilized in a water bath for 40-50 minutes. Roll up with metal lids. They should be boiled. The “monastic” appetizer is served as a side dish for meat, and during Lent as an independent dish. Light, tasty, nutritious.

If you are interested in canning, be sure to prepare