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Vegetable salad for winter from zucchini with tomatoes and onions

Zucchini, Tomato, and Onion Salad for Canning

A tasty, colorful salad to put up for the pantry. Zucchini always grew like crazy in our garden—we'd have it right up until January. But zucchini is a delicate vegetable, so keeping it in a city apartment isn't easy. My grandmother used to can this zucchini salad instead, and it makes a great side for all sorts of dishes. I can vouch for this recipe—it's the same time-tested one I use for my own pantry each year.

LioVita

Recipe author

Vegetable salad for winter from zucchini with tomatoes and onions

Composition / ingredients

Servings:

Zucchini (ripe)

0.5

Carrots

200

Bell pepper (green)

100

Tomatoes

300

Onion

Vegetable oil

Garlic

Salt (or to taste)

0.3

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 40 % 4 g

Carbohydrates 50 % 5 g

61 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Peel the zucchini, scoop out the core and seeds, and cut it into cubes.
Step 2:

Rinse the bell pepper, remove the core and seeds, and cut into thin strips.
Step 3:

Wash the tomatoes and carrots and cut them into cubes.
Step 4:

Finely chop the onion and garlic.
Step 5:

Put all the vegetables in a pot, pour in the vegetable oil, and stir well.
Step 6:

Over low heat, bring the vegetables to a boil and cook for 7–10 minutes.
Step 7:

While still hot, spoon the salad into clean jars.
Step 8:

Seal the jars with lids.
Step 9:

Wrap the jars in a towel and leave them until fully cooled.

Take the zucchini, peel it, scoop out the core along with the seeds, and cut it into cubes. Overripe zucchini work well here—they take too long to cook and aren't very good boiled or fried anyway. Rinse the sweet bell peppers, remove the core and seeds, and cut into thin strips. Wash the tomatoes and carrots and cut them into cubes. Finely chop the onion and garlic. Now put all the vegetables in a pot, pour in the vegetable oil, and stir thoroughly. Bring to a boil over low heat and cook for 7–10 minutes. Then, while still hot, spoon the mixture into jars and seal them with lids. Wrap the jars in a towel and let them cool completely.