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➠ Assorted vegetable salad for the winter
➠ Tomato and zucchini salad for the winter

Tomato and zucchini salad for the winter

7328

Kitchen Russian

Calorie content 91.2 kcal

Portions 12 port.

Cooking time 100 minutes

Proteins * 1.1 gr.

Fats * 1.8 gr.

Carbohydrates* 21.5 g

Tomato and zucchini salad for the winter

Content

Any housewife knows that harvesting is the best option, how to quickly find application for a rich harvest of vegetables. For example, having prepared a salad of tomatoes and zucchini for the winter, you can profitably attach as many as two vegetables. This wonderful combination is sure to please both you and your household.

Ingredients

Cooking process

Wash the tomatoes, dry on a kitchen towel. Cut the tomatoes into small wedges.

Peel the onion, cut into rings and fry in a pan with the addition of vegetable oil until golden brown.

Wash the zucchini, dry it, peel it if necessary. Cut the zucchini into cubes and boil in a large bowl with a little water for about 15 minutes. Then remove the bowl from the heat, add tomatoes to the zucchini, mix.

Wash carrots, peel, grate on a coarse grater. Simmer carrots in vegetable oil until soft. Send the finished carrots to the bowl with other ingredients.

Wash the bell peppers, cored with seeds, cut into strips. Simmer pepper in vegetable oil until soft. The finished pepper is also sent to the basin.

Mix all the ingredients in the bowl, put the bowl on low heat. Simmer for 30 minutes. Then add salt, sugar, vinegar, allspice and black peas to the salad, mix everything thoroughly and cook for another 10 minutes.

Sterilize jars for canning tomato and zucchini salad for the winter, pour boiling water over the lids. Arrange the finished salad in jars, roll them up. Allow the jars to cool, then store them in a pantry or other cool place. Tomato and zucchini salad - just lick your fingers!