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➠ Assorted vegetable salad for the winter
➠ Zucchini salad "swallow your tongue"

Zucchini salad "swallow your tongue"

5016

Kitchen Russian

Calorie content 80.8 kcal

Portions 3 l.

Cooking time 1 d.

Proteins * 0.8 gr.

Fats * 3.3 gr.

Carbohydrates* 15.5 g

Content

Zucchini salad with tomatoes, peppers, onions and garlic turns out to be bright and sweet and sour in taste. Vinegar is not used for conservation; citric acid replaces it.

Ingredients

Cooking process

Wash, peel and weigh all vegetables for the recipe.

Cut the onions into half rings.

Pour vegetable oil into a saucepan. Put the onion there and stir.

Grate the carrots on a Korean carrot grater or on a regular coarse grater. Add to the onion when it is fried until transparent.

Mix. Cut sweet peppers into long strips and then into pieces. Add to the total mass.

Put salt, granulated sugar, bay leaf in the salad. Squeeze the garlic there through a press. Simmer vegetables for 10 minutes. over high heat, then lower the temperature.

Cut the zucchini into slices (remove seeds and skin if necessary). Place in a saucepan and simmer for 25 minutes if the zucchini is young. Remember to stir the salad while stewing.

Cut the tomatoes into cubes. Add them to the total mass and mix.

When the vegetables have yielded a lot of juice, check the zucchini for readiness. When the zucchini is ready, add citric acid, stir and cook the salad for another 5 minutes.

Arrange the boiling salad in sterilized jars, roll up or screw up the lids. Be sure to turn it upside down and check for leaks. Cover the seams with a warm cloth and leave to cool until the next morning.

Bon Appetit!