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Zucchini salad "Riddle"

1794

Kitchen Russian

Calorie content 95.2 kcal

Portions 1.5 l.

Cooking time 45 minutes

Proteins * 0.8 gr.

Fats * 5.4 gr.

Carbohydrates* 24.7 g

Content

Do you want to make preparations for the winter that take a matter of minutes? We are sharing with you a recipe for a very tasty and light salad from zucchini, onions and carrots. The salad turns out to be very juicy, spicy and tasty, in appearance it looks like a freshly chopped fresh salad. The riddle of the salad is the way of cutting vegetables; few people would guess that this is a vegetable marrow!

Ingredients

Zucchini 1.5KG Carrot 250 g Onion 250 g Granulated sugar 100 g Salt 1.5 tbsp Table vinegar 9% 80 ml. Sunflower oil 100 ml

Cooking process

For the preparation of the salad, it is best to use young zucchini, the skin of which is still quite soft. We wash the zucchini under running water, put them on a kitchen towel and let dry a little. Then remove the stalks and grate the zucchini with a Korean carrot grater.

Peel the carrots, rinse them and also grate them on a carrot grater in Korean. Peel the onion, rinse and soak for 10 minutes in cold water. Then we chop it into thin half rings.

We mix the vegetables in one deep container, add salt and sugar, vegetable oil and vinegar, mix well and leave the vegetables at room temperature for 30-50 minutes to let them juice.

Put the salad in jars well washed with baking soda, cover with lids and put in a deep saucepan. Pour water into a saucepan so that it covers the cans up to their hangers. We put the pan on fire, bring the water to a boil, reduce the heat and sterilize the salad for 15-20 minutes. Then, carefully using a grip, remove the cans from the water and tighten the lids tightly. Turn the jars of salad upside down and leave at room temperature until they cool completely.