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Ingredients for the preparation of winter salad with zucchini and carrots
- Zucchini 3 kilograms (without seeds and skins)
- Carrot 1 kg
- Onion 1 kg
- Vegetable oil 300 milliliters
- Sugar 200-300 grams
- Salt 2 tablespoons
- Vinegar 9% 200 milliliters
- Main ingredients: Onion, Carrot, Zucchini
Enameled pan, stewpan, tablespoon, kitchen knife, cutting board, grater, glass jars with lids, kitchen towels, thin plaid.
Preparing a salad for the winter from zucchini and carrots:
Step 1: Prepare the zucchini.
Rinse zucchini, peel seeds and skins. Very young vegetables, whose skin you can easily scratch with a fingernail or a toothpick, do not need to be peeled, do not forget to just cut off the tips. Prepared zucchini cut into small cubes.
Step 2: Prepare the onion.
Peel the onion and cut into large cubes, feathers or half rings. And so that you do not watery eyes while you are cutting the onion, rinse it and the knife with cold water.
Step 3: Prepare the carrots.
Rinse the carrots with warm water, peel and rinse again with water. After peeling and washing, grind the vegetable with a medium grater or Korean carrot grater.
Immediately mix all the vegetables together, as they are prepared.
Step 4: Cook the marinade.
In a saucepan, mix together all the ingredients for the preparation of the marinade and heat. Stir the same way all the time stirring until the sugar is completely dissolved. You do not need to boil.
Step 5: Mix the zucchini and carrot salad.
Transfer the vegetables (or immediately put them after slicing) into an enameled pan, pour hot marinade and mix. Leave the salad at room temperature for 1.5 - 2 hours or until vegetables give a lot of juice.
When the salad of zucchini and carrots is infused, move it to the stove and stirring all the time, bring to a boil over medium heat. And after the mixture boils, simmer it for another 15 minutes. And do not forget to mix, so that the vegetables do not burn.
Step 6: Preserve the salad for the winter from zucchini and carrots.
Place a hot salad of zucchini and carrots in pre-sterilized glass jars. Stack tightly, squeezing a little with a spoon to prevent the formation of voids in which air bubbles would hide.
Close the filled cans tightly with lids, wrap in a towel or thin blanket and leave for several hours. When the salad has cooled, remove the "fur coat" from it and send it to be stored for the rest of the blanks for the winter.
Step 7: Serve the winter salad with zucchini and carrots.
So easily and quickly enough you can make a salad of zucchini and carrots for the winter. And how cool it diversifies your everyday table in the cold season. Of course, it’s too rustic for the festive table, but with canned sausages, homemade meatballs or just fried chicken and, say, mashed potatoes or pasta, this canned vegetable salad is simply an excitement.
Enjoy your meal!
- From these ingredients, you get about 5 liters of ready-made salad.
- The amount of sugar and vinegar can be changed a little, adjusting to your tastes. After all, someone loves a sweeter, and someone sharper.
- More experienced housewives can experiment with spices by adding garlic or fresh herbs to the salad, or maybe you like hot pepper, then cook vegetables with it.