Spicy zucchini salad for winter

Prepare a delicious mix of vegetables for the winter! A spicy salad of zucchini prepared for the winter will help out the hostess more than once. This salad can be supplemented with any side dish, as well as meat dishes. If the zucchini are not the youngest, then the skin needs to be cleaned and the seeds removed. In this case, the vegetables should be weighed after cleaning. Bell peppers can also be peeled from a thin film or left as is. It is not cleaned in the recipe, but it can be done if desired. The amount of chili pepper can be adjusted to taste, add a little more or less.
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 10 % 1 g
Carbohydrates 80 % 8 g
42 kcal
GI: 63 / 0 / 38

Cooking method

Cooking time: 1 d 2 h

How to make a spicy zucchini salad for the winter?

1. Let's prepare the ingredients. Wash the zucchini under running water, then cut off the ends on both sides. Cut the zucchini into medium-sized cubes, with an edge of about 2 centimeters.

2. Bulgarian pepper is cleaned from seeds and partitions. Then I wash it under running water. Cut the prepared vegetable into cubes. It is good if the bell pepper is fleshy and bright, for example red. Chili pepper is cut into rings. It is best to work with chili with gloves, so as not to burn your hands.

3. We put the zucchini in a saucepan, send it to the fire. Immediately pour sugar and salt to them, mix gently. Bring the mass to a boil and cook for about 10 minutes, stirring occasionally.

4. After the specified time, we put the Bulgarian pepper in a saucepan. Add vegetable oil. Mix it up. Stew the vegetables for about half an hour from the moment of boiling.

5. Peel the garlic, pass it through the press. 15 minutes before cooking, add garlic and chili pepper to the pan.

6. At the end, add vinegar, cover the pan with a lid and keep on fire for 1-2 minutes.

7. Remove the pan from the heat, put the hot salad in pre-sterilized jars. We roll it up hermetically.

8. Turn the blanks upside down, wrap them in a warm blanket or plaid. We leave it in this position until it cools down completely, for about a day.

After the specified time, we transfer the salad jars to a permanent storage place in the cellar or basement. From the specified amount of ingredients, one liter and 400 milliliters of salad are obtained. It can be placed in jars of the desired volume.

Have a nice tasting!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper). 

How to calculate the number of cans, why banks explode and how to avoid it, as well as secrets and life hacks, read the article about preparations for the winter.

Caloric content of the products possible in the composition of the dish

  • Zucchini - 23   kcal/100g
  • Sweet pepper - 27   kcal/100g
  • Garlic - 143   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Wine vinegar (3%) - 9   kcal/100g
  • Vinegar 9% - 11   kcal/100g
  • Balsamic vinegar - 88   kcal/100g
  • Apple vinegar - 14   kcal/100g
  • Vinegar - 11   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Chili pepper - 40   kcal/100g

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