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➠ Zucchini salad for the winter with garlic

Zucchini salad for the winter with garlic

1403

Kitchen Russian

Calorie content 95.6 kcal

Portions 1 l.

Cooking time 45 minutes

Proteins * 2.2 gr.

Fats * 8.4 gr.

Carbohydrates* 22.7 g

Zucchini salad for the winter with garlic

Content

Zucchini is a rather bland vegetable that accepts the taste and aroma of the accompanying components well. In addition to zucchini, this salad contains only spices, garlic and parsley, and you can't call it bland. The zucchini are crispy and incredibly aromatic, with a taste somewhat reminiscent of pickled milk mushrooms. Such a salad can be prepared both for quick use and for the winter - it all depends on the method of sealing and storage.

Ingredients

Cooking process

It is better to use young zucchini for salad, as they are tender and have a sweeter taste. We wash the fruits thoroughly from dirt and dry them. Young fruits do not need to be peeled or seeds removed. If the zucchini is still used mature, then the peel must be cut off, and the seeds are discarded.

Cut the prepared zucchini into small cubes and put them in a large bowl.

Wash fresh parsley thoroughly and dry. Discard the coarse stems. Chop the parsley finely with a knife and pour over the zucchini.

Peel the garlic, rinse and dry. We pass the cloves through a press and add the resulting garlic mass to the zucchini and herbs.

Add black ground pepper, a mixture of ground peppers and mustard in seeds to the container. Pour in vegetable oil and vinegar.

Pour in salt and granulated sugar.

Stir the mixture and leave at room temperature for marinating for two hours. Stir occasionally during the marinating process.

After a couple of hours, the resulting salad can already be served and eaten - the zucchini have been sufficiently marinated and become very tasty. You can roll up such a salad for the winter. To do this, lay out the zucchini, along with the juice and herbs, in dry clean jars and cover with clean lids.

We place the cans in a wide saucepan on a towel laid on the bottom and fill with water up to two-thirds of the height of the cans. Place the pot on the stove, heat to a boil and sterilize for fifteen minutes at a very slow boil.