Zucchini and Carrot Salad for Winter

A simple, tasty zucchini-and-carrot salad to put up for winter! There are countless recipes for winter salads of zucchini and carrots, and they're all in demand come harvest season. But every cook has a favorite—the one that turns out a preserve the whole family is happy to eat through the cold months. This is one of those: a simple zucchini-and-carrot salad that takes only a handful of ingredients and very little time.

Snezhana

Recipe author

Salad of zucchini and carrots for winter

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

Cooking method

Step 1:

Gather the ingredients for the winter salad. It's easiest to make this in harvest season, when the vegetables are young and tender: you won't need to peel the zucchini, and you can just scrub the carrots with a brush instead of peeling them, which saves a lot of time. A food processor makes it even easier—just run the washed vegetables through it, dress the salad, and pack it into jars.
Step 2:

Get your jars ready ahead of time. Small jars are best, so the salad gets eaten quickly once opened and doesn't sit around. Wash the jars with baking soda and sterilize them however you like—in a water bath, in the microwave, or in the oven. Wash the lids and boil or sterilize them.
Step 3:

If the zucchini are young, just wash them and run them through the food processor or grate them. If they're mature, peel them and remove the seedy core.
Step 4:

Wash, peel, and grate the carrots too. Peel the garlic and press it or grate it on the fine side.
Step 5:

Put all the vegetables in a deep enameled pot—it's best not to use other metal cookware, to avoid a reaction. Add the sugar, salt, vegetable oil, and vinegar, and stir.
Step 6:

Set the pot over the heat; once the mixture starts to boil, lower the heat and simmer for about 15 minutes, stirring now and then. Add the bay leaves and peppercorns and simmer about 5 minutes more. Pack the salad into sterilized jars right away, and pour the marinade left in the pot over the top.
Step 7:

The salad should come up to the shoulders of the jars. Seal the jars, turn them upside down, and wrap them in a blanket. Leave the jars somewhere warm until completely cool. Then move the preserve to a cool pantry for storage. Enjoy!