Finger-Licking Zucchini Salad for Winter

Cooking method

1. Step 1:

   

   How do you make zucchini salad? Start by getting everything you need ready. Wash and pat all the vegetables dry. Since everything gets chopped up as you cook, this is a great way to use produce that's a little misshapen or odd-sized — that's one of the perks of putting up vegetables for winter.

2. Step 2:

   

   Grab a heavy-bottomed pot — this is where you'll sauté and simmer the vegetables. Pour in the vegetable oil and let it heat up.

3. Step 3:

   

   Meanwhile, peel the onion and slice it into half-moons — or into quarter-moons if the onion is large. Add the onion to the hot oil and sauté for about 5 minutes.

4. Step 4:

   

   While the onion is still cooking, stir in the peeled, chopped garlic cloves.

5. Step 5:

   

   Wash and peel the carrots, then shred them on a julienne (Korean-carrot) grater. If you don't have one, an ordinary coarse grater works just fine. Add the shredded carrots to the onion.

6. Step 6:

   

   Rinse the bell peppers, cut out the core and seeds, and slice them into thin strips.

7. Step 7:

   

   Stir everything together well and keep cooking the vegetables over medium heat.

8. Step 8:

   

   Cut the tomatoes into large, rough chunks.

9. Step 9:

   

   Add the peppers and tomatoes to the pot with the onion and carrots. Cook for another 10 minutes, stirring now and then.

10. Step 10:

    

    Wash, dry, and cut the zucchini. I like to really taste the zucchini in this salad, so I cut it into big pieces; you can dice it smaller if you want to shave a little off the cooking time. Add the zucchini to the pot.

11. Step 11:

    

    Season the vegetables with salt, sugar, and ground black pepper. Stir well. Keep cooking for another 20–30 minutes, using the zucchini's tenderness as your guide.

12. Step 12:

    

    As it cooks, keep an eye on the zucchini so the pieces don't overcook and go to mush.

13. Step 13:

    

    Wash and finely chop the parsley, then stir it into the vegetables. Mix in the vinegar. A couple of minutes later, the salad is ready to come off the heat. All told, it should cook for at least 40 minutes — the vegetables should be well softened but still holding their shape.

14. Step 14:

    

    Spoon the hot salad into your prepared jars and seal them with lids. Turn the jars upside down, wrap them in a blanket or towel, and leave them until completely cool.