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Zucchini tomatoes carrots for winter

Canned Zucchini with Tomatoes and Carrots for Winter

A simple, tasty zucchini appetizer for winter! There are lots of recipes for winter zucchini salads. This one combines zucchini with tomatoes, carrots, and onions. The ingredients are simple, cheap, and easy to find—especially at harvest time. The result is a tasty preserve you can serve in winter as a dish on its own for a holiday table, or work into everyday meals as a side with meat at lunch or dinner.

Snezhana

Recipe author

Composition / ingredients

Servings:

Young zucchini

1.5

Carrots

0.5

Tomatoes

0.5

Onion

0.5

Sugar

2.5

Salt

1.5

Vegetable oil

125

Table vinegar (9%)

1.5

Peppercorns

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 33 % 4 g

Carbohydrates 58 % 7 g

66 kcal

GI: 71 / 0 / 29

Cooking method

Step 1:

Gather the ingredients from the list. It's best to use young zucchini, when the skin is tender and there's hardly any seedy core. Carrots, too, are tastiest when young and juicy.
Step 2:

Wash the zucchini and let them drain. If they're young, cut them into small cubes, skin, core, and all.
Step 3:

Peel the onion and cut it into cubes.
Step 4:

Wash and peel the carrots (if they're young with tender skin, just scrub them with a stiff brush) and grate them. To speed things up, especially with a big batch, shred the carrots in a food processor with a grating disc.
Step 5:

Wash the tomatoes, cut out the stem ends, and dice them small. If they're large with tough skins, peel them by scalding them with boiling water first.
Step 6:

Pour vegetable oil into a heavy-bottomed pot, sauté pan, or Dutch oven. Heat it, add the onion, and fry for about 5 minutes. Then add the carrots and fry for about 5 minutes more, stirring now and then.
Step 7:

Add the zucchini and tomatoes to the pan. Stir and simmer over medium heat for about 10 minutes. Add the seasonings—salt, sugar, peppercorns, bay leaf, and vinegar—stir, and simmer, covered, for about 40 minutes. Stir from time to time so the vegetables don't scorch or turn to mush; they should stay a little crisp.
Step 8:

Pack the salad into jars you've sterilized ahead of time (by any reliable method) and seal them with sterile lids. Let the jars cool "under a blanket" at room temperature: turn them upside down, cover them with a thick blanket, and leave them overnight. Once the jars are completely cold, store them in a cool place. Enjoy!