Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products for making salad according to the list. It is better to take young zucchini when they have a tender skin and practically no core with seeds. Carrots are also delicious when they are young and juicy.
Step 2:
My zucchini, let the water drain. If they are young, then cut the zucchini into small cubes together with the skin and the core.
Step 3:
Peel the onion and cut into cubes.
Step 4:
Carrots are washed, cleaned (if the carrot is young with a tender skin, it is enough to wipe it with a stiff brush), grated. To speed up and simplify the process, as well as with a large volume of vegetables, you can chop carrots with a food processor on a special nozzle.
Step 5:
Tomatoes are washed, cut out the place of the peduncle and cut the fruits into small cubes. If tomatoes are large with a hard skin, then they can be peeled off by pouring boiling water over them.
Step 6:
Pour vegetable oil into a saucepan with a thick bottom, a saucepan or a cauldron. We warm it up, put onions on the oil. Fry it in oil for about 5 minutes. Then we put carrots to the onion. Fry for about 5 more minutes, stirring occasionally.
Step 7:
We send zucchini and tomatoes to the pan. Stir, simmer over medium heat for about 10 minutes. Add spices to the vegetables: salt, sugar, peppercorns and bay leaf, vinegar, mix and simmer for about 40 minutes under a closed lid. Periodically, the vegetables need to be mixed so that they do not burn and turn into porridge. The vegetables in the salad should crunch a little.
Step 8:
We lay out the salad in pre-prepared (sterilized in any proven and reliable way) jars, roll up or twist with sterile lids. Let the salad cool down "under a fur coat" at room temperature. To do this, turn the cans upside down and cover with a thick blanket or blanket, leave overnight. When the jars are completely cold, we put them away for storage in a cool place. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Table vinegar - 11 kcal/100g
- Young zucchini - 24 kcal/100g