Zucchini and carrot salad for winter

Simple and delicious carrot and zucchini salad for winter! There are a huge number of different recipes for salads from zucchini and carrots for the winter. During the harvest season, all recipes are in demand. But every housewife has her own favorite recipe, thanks to which it is possible to make such a preparation, which in winter would be enjoyed by all the household. One of these recipes is a simple salad of zucchini and carrots, the preparation of which requires a minimum of ingredients and very little time.

Snezhana

Recipe author

Salad of zucchini and carrots for winter

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Composition / ingredients

Servings:

Zucchini

Carrots

Garlic

Sugar

Salt

Table vinegar (9%)

Vegetable oil

100

Bay leaf

Peppercorns

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 40 % 6 g

Carbohydrates 53 % 8 g

87 kcal

GI: 56 / 0 / 44

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients for the salad for the winter. In the harvest season, it is easier to cook such a salad when the vegetables are young and juicy, because zucchini will not need to be cleaned, carrots can also only be wiped with a brush without removing the skin, which will significantly reduce the cooking time. The presence of a food processor also simplifies the cooking process, it remains only to pass the washed vegetables through the combine, season the salad and put it in jars.
Step 2:
You need to prepare salad jars in advance for the winter. It is better to take small jars so that after opening the jar, the salad is quickly eaten and not stored for a long time. I wash the cans with soda, sterilize them in one of the usual ways: in a water bath, in a microwave oven or in an oven. The lids are washed, boiled or sterilized.
Step 3:
Zucchini, if they are young, are washed and passed through a combine or grated. If the vegetables are ripe, then remove the skin from them and remove the core with the seeds.
Step 4:
Carrots are washed, cleaned and also grated. Garlic is cleaned and passed through a press or grated on a fine grater.
Step 5:
Put all the vegetables in a deep enameled pan, it is better not to use other metal utensils to avoid oxidation. Add sugar and salt, vegetable oil and vinegar, mix.
Step 6:
Put the pan on the fire when the mixture starts to boil, reduce the heat to slow and simmer for about 15 minutes, stirring occasionally with a spoon. Add the bay leaf and peppercorns, simmer for about 5 more minutes. We immediately lay out the salad in sterilized jars, the remains of the marinade from the pan need to be poured into jars.
Step 7:
The salad should reach the shoulders of the cans. We roll up the jars with lids and turn them upside down, wrap them with a blanket. Leave the jars in a warm place until completely cooled. We put the workpiece in a cool storage room for storage. Enjoy your meal!