Zucchini salad with ketchup for the winter
0
2153
Kitchen
European
Calorie content
64.2 kcal
Portions
1.5 l.
Cooking time
60 minutes
Proteins *
0.7 g
Fats *
2.9 gr.
Carbohydrates*
15.7 g
Adding ketchup to a squash salad is an interesting trick. This contributes not only to greater juiciness of the salad, but also to the richness of taste, since ketchup already has a concentrated tomato flavor flavored with spices. It is recommended to cook such a salad in a thick-walled saucepan or, as an option, in a multicooker: the vegetable mass will warm up from all sides and will come to readiness faster.
Ingredients
Cooking process
My tomatoes, cut crosswise from above and fill with boiling water. After a couple of minutes, we take the tomatoes out of the water and remove the skin. Cut them into small cubes. We clean the carrots, wash and rub on a coarse grater. Peel the onions, wash them and chop them with a knife. Pour vegetable oil into a saucepan and heat it until hot. Dip the onions and carrots in the oil and fry for three to four minutes, stirring, until the onions become transparent. After that, add the zucchini and tomatoes to the pan, mix and simmer for about twenty minutes, until the vegetables are soft.
Peel the garlic, rinse it and pass it through a press. Add chopped garlic, vinegar and hot pepper chopped into thin rings to the salad mass. Mix the mass again, bring to a boil and remove from the stove. Wash and sterilize salad jars in any convenient way. Wash the lids and boil for two minutes in water. Let the jars and lids dry completely. We fill the prepared jars with hot salad and immediately roll up the lids. We turn the banks upside down and wrap them with a blanket. In this position, let them cool completely, the field of which is removed in a cool dark place for storage.
Bon Appetit!