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➠ Zucchini salad with garlic

Zucchini salad with garlic

802

Kitchen Russian

Calorie content 105.6 kcal

Portions 1 l.

Cooking time 13 h.

Proteins * 0.5 gr.

Fats * 8.1 gr.

Carbohydrates* 28.7 g

Content

Garlic enhances the taste of vegetables and is good for the body, so a rare salad can do without it. Garlic is not complete without cooking a squash salad for the winter. A simple but delicious salad will take pride of place on your table.

Ingredients

Zucchini 1.5KG Garlic 2 pcs. Sunflower oil 0.5 tbsp. Table vinegar 9% 0.5 tbsp. Granulated sugar 6 tbsp Salt 1.5 tbsp Greens bundles

Cooking process

Wash the zucchini well under running water, dry them, then cut into very thin slices.

Wash the greens, chop it finely with a knife.

Divide the heads of garlic into cloves, peel them and chop them with a garlic press or rub on a fine grater. Measure out all the required ingredients for the marinade.

In a large bowl, combine the zucchini, chopped garlic and herbs, add sugar, salt, sunflower oil and vinegar. Mix well. Cover the bowl with a lid or drag with cling film, put the zucchini in the refrigerator for 12 hours.

Wash and sterilize jars for rolling lettuce. Boil the lids. Divide the salad into the jars, fill them with the resulting marinade.

Cover the bottom of the pan with a towel, put the cans in the pan, pour in water so that it covers 2/3 of the height of the cans. Sterilize the salad jars in boiling water for 15-20 minutes. Then close the jars tightly with the lids.