Salads from courgettes for the winter: recipes. How to preserve the salad of courgettes in Korean, "Teshchin tongue", "Fingers lick", "Ankl Bens" for the winter?

You really love zucchini, but do not know how to prepare them for the winter? Our project will acquaint you with the most popular recipes for canning this summer vegetable, as well as teach how to harvest zucchini without long-term sterilization.

With the onset of the first colds, a lot of tasty and useful vegetables disappear from the store shelves. In some minimal quantities they are, of course, present, but more often these are already greenhouse fruits that have grown in artificial conditions.

Therefore, if you want to enjoy useful salads in winter, then, if possible, harvest vegetables from summer. A perfect option for winter workpieces are flying crunchy courgettes. Salads prepared from this vegetable, are obtained not only tasty, but also maximally useful.

How to preserve a salad of courgettes in Korean for the winter?

Salad from courgettes in Korean

If you want to prepare a salad of courgettes in Korean, then very scrupulously approach the choice of vegetables. For this salad, overripe fruits with thick skin and coarse flesh are not strictly suitable.

Therefore, if you want to get a really juicy winter snack, then try to find for her zucchini size, which is not very different from the size of the overgrown cucumber.

Products:
• Marrow-3 kg
• Carrot-1 kg
• Onion-0.5 kg
• Bulgarian pepper-1 kg
• Sol-2.5 st.l
• Sugar-2 tbsp
• Vegetable oil-250 ml
• Table vinegar-100ml
• Seasoning for carrots in Korean-50g

Recipe for salad in courgettes in Korean:

1. Wash zucchini under running water, Bulgarian pepper, carrots and onion
2. Young zucchini and carrots are placed on a special grater and transferred to an enameled container
3. Peel the onions from the husks, remove the seeds from the Bulgarian pepper and cut the vegetables with thin straw
4. Transfer them to zucchini and carrots andcarefully mix everything
5. Add salt, sugar, vegetable oil, table vinegar and carrot flavoring in Korean
to the container for vegetables. 6. On garlic cloves, grind the garlic and add it to the vegetables
7. Mix the lettuce and leave it to infuse 2-3hours
8. When you see that the vegetables are well letting the juice, you can begin to lay them on the banks
9. Fill the container as tightly as possible and be sure to fill the vegetables with brine that was formed during marinating
10. Sterilize the salad in a standard way and sunsetUse it with tin lids

Salad from zucchini as mushrooms: recipe for winter

Zucchini salad as mushrooms

Most people do not consider zucchini, a product that is suitable for preservation, so most often try to use them as much as possible in the summer. But if you know how to properly prepare a zucchini, then from it you can make a delicious snack, which, to your liking, will resemble real forest mushrooms.

Thanks to its light acidity and moderate sharpness, this salad will be an excellent addition to fish, meat and even strong alcoholic beverages.

Products :
• Squash-2kg
• Dill and parsley-40g
• Garlic-15 medium teeth
• Vegetable oil-125 g
• Vinegar-70g
• Salt and sugar to taste

So:
1. Zucchini thoroughly wash, cut off the asses and cut them in small cubes or semi-rings
2. If you caught the overripe zucchini, then you must completely remove all the seeds of
3. Prepared zucchini put into a large bowl and set aside
4. Mine, lightly dry and grind a large bunch of dill and parsley
5. We peel a couple of garlic heads and cut it with thin slices
6. Add greens and garlic to zucchini and gently mix everything
7. On the next floorand salt our pepper and pepper it with table vinegar and vegetable oil
8. If you want, you can replace some of the salt with the ready-made mushroom seasoning
9. Mix the vegetables again and send them to marinate
10. After two hours, lay out the weight of the cans, set it inbasin with water and sterilized for 10-20 minutes
11. After this time we take out the cans with boiled water salad, roll them up with lids and wrap them with a warm blanket
12. After about a day the marrows as mushrooms will be ready and you can move to the treasurefor further storage-hand

salad of zucchini and tomatoes: the recipe for the winter

salad of zucchini and tomatoes Zucchini

relate to the beneficial dietary and vegetables, which even in canned form as well as possible are able to help the person to keep your body in the cold season.

But no matter how useful this vegetable, if you roll it into jars without any other vegetable crops and greens, its taste will quickly get bored. If you add tomatoes to crispy zucchini, the finished product will have a more interesting taste and a spicy flavor.

Products:
• Zucchini-2.5 kg
• Tomatoes-1.5 kg
• Onion-0.5kg
• Garlic-10 teeth
• Hot pepper-2 pcs.
• Salt and sugar for 2 tbsp.l

Recipe for salad of their zucchini and tomatoes:

• Wash zucchini under running water and peel them from the rind of
• If you managed to get a young zucchini, then you can not even clean them
• Transfer them to an enamel saucepan, salt and cook on the fire
• While the zucchini is boiling, scald the tomatoes with boiling water, remove the rind and mode with small cubes of
• 10 minutes after the zucchini boil, add the tomatoes to them and carefully mix everything
• Reduce heat and leave
• At this time, we clean and finely chop the onion, garlic and hot pepper
• When the tomatoes begin to color the salad liquid red, add the crushed onion, garlic, and pepper to the pan and cook the salad for another 30 minutes.
• While the salad is gettinguntil ready, we begin to prepare the packaging in which it will be laid out
• To do this, rinse and hold over the glass jars and lids
• Prepare the salad in sterile jars, roll them with lids and turn the neck down until the

completely cools.to prepare a salad of mother-in-law tongue from zucchini for the winter?

Salad from courgettes teschin tongue

Another popular snack from zucchini is a salad called "Teschin tongue".And although it is more traditional for our country to prepare this eggplant salad, zucchini lovers say that these vegetables make it really spicy. This naming was received because of the special cutting of courgettes.

So if you want to prepare for the winter a classic tongue salad tongue, then cut the zucchini as thin as possible. If you can not do this with a conventional kitchen knife, then try replacing it with a special knife to clean the vegetables.

Products :
• Vegetables-4 kg
• Tomato paste-500 ml
• Chili pepper-20 g
• Bulgarian pepper-400 g
• Garlic-100 g
• Sugar-100 g
• Salt-70 g
• Citric acid-30 g

So:
1. Thoroughly wash the zucchini and remove the ass
2. Using an acute knife, cut the vegetables into the same size
3. The length should not exceed 10 cm and the thickness 1.5
4. We make tomato paste with water, add tosalt, sugar, pepper and garlic and pour the resulting sauce into the saucepan
5. Put it all on the fire and bring to the boil
6. While the sauce is boiled, chop the onion, sweet and hot pepper and add the resulting mass to the tomato paste
7. Let the sauce to simmer for 10-15 minutes, then dwe pour to them finely chopped zucchini
8. We remove the fire and cook the salad for another 20-30 minutes
9. Finish the tongues in the pre-sterilized cans and tighten them tightly with the lid
10. If you want the marrow to be well-missed, make sure that all vegetables arecovered with tomato sauce

Canned salad of fried zucchini

Salad of fried zucchini with tomatoes and garlic

If you think that you can eat fried zucchini only in the summer, then you are deeply mistaken. These delicious and tender vegetables can be preserved even in fried form. The most pleasant thing is that this way of preparing them practically does not affect their taste and aroma, therefore in the winter time there will be a dish on your table that smells like summer

Products:
• Zucchini-2 kg
• Tomatoes-1 kg
• Garlic-1 head
• Greens-70-100 g
• Oil - 200 ml
• Vinegar 60 g
• Salt and sugar to taste

So:

1. Wash the zucchini and cut them into small circles
2. Blend the tomatoes, remove from thethem skin and prepare a homogeneous puree
3. Put it on the fire, afterpepper, add a little vegetable oil, sugar and bite
4. While the sauce is being cooked, fry the pre-cooked zucchini
in the skillet 5. Peel the garlic and grind it as much as possible
6. Rinse the dill and parsley under running water and cut small
7. Sterilize the jars and start laying the fried squash
in them 8. Transfer each layer of vegetables with a small amount of garlic and greens
9. Fill the jar completely and fill it with tomato sauce
10. Sendcans are sterilized and after about 10 minutes they are covered with lids

Salad from a zucchini and carrots: recipe for the winter

Salad from a zucchini and carrots

In case you like classic combinations and prepare only those salads that are checked by time, then pay attention to the recipe, given below.

Thanks to the fact that this winter snack can be cooked for the minimum time, the vegetables used to make it remain virtually as crispy as before the start of cooking.

Products:
• Zucchini-5 kg ​​
• Carrot-2 kg
• Mixture of peppers-25 g
• Vegetable oil-100 g
• Salt-3 tbsp.l
• Sugar-2.5 st.l
• Vinegar 125 ml

Recipe for winter salad from zucchini and carrots:

1. Put the pan on the stove with water and bring it to the boil
2. When the liquid boils, add salt, sugar, vegetable oil and a mixture of peppers
3. We remove the fire to a minimum and let the marinade leave for 5-10 minutes
4. At this time, mine and cut a small cubes of young zucchini and rub on a large grater carrots
5. Peel the garlic from the peel and grind it with a knife or garlic knife
6.Add all the vegetables in the marinade and cook them on thein the afternoon fire 10-15 minutes
7. At the last stage we add to the salad table vinegar, wait 5 more minutes and lay it on sterile jars

Salad from zucchini for your fingers to lick your fingers

Salad from zucchini for fingers to lick your lips

If you add freshly cooked to zucchinisauce from tomatoes and peppers, it will drastically change their taste and aroma and make the winter salad really spicy and aromatic.

But keep in mind that such preservation turned out delicate and delicious it is extremely important to prepare tomato sauce yourself and not to replace it with purchased ketchup. After all, this sauce will make zucchini piquant, adding them a bit of sweetness and acid.

Products:
• Vegetables-3.5 kg
• Tomatoes-1.5 kg
• Bulgarian preces-350 g
• Onions-600 g
• Carrots-600 g
• Garlic-1 head
• Citric acid-10 g
• Vegetableoil-300 ml

So:

• Take the zucchini, peel them, remove the core and cut into pieces
• Next, go to the preparation of tomato sauce
• For this, my and cut into large chunks of tomatoes and Bulgarian peppers
• Keep in mind thattomatoes in sauce should be 4 times more than peppers
• SemiWe pour the vegetable mass into a large saucepan and put in it a pre-cut zucchini
• Cut into half rings, onion grate the carrots and fry everything in vegetable oil
• Add the finished vegetables to the pan to zucchini and sauce
• Salt and pepper lettuce, add tosugar and citric acid
• Stew zucchini for 20 minutes, and then add the knife cut by the knife to the
• Remove the fire to the minimum and wait another 10 minutes
• Prepare the salad in a glass container and roll it up with lids
• After it cools move it into storage for preservation

recipe spicy salad of zucchini

Spicy salad of zucchini

Tavern is an ideal vegetable for preservation. Since it fits well with almost all the vegetables we are accustomed to, any good housewife can cook a lot of tasty and useful salads from it.

The recipe for a vegetable snack, with which we will introduce you a bit below to please people who like spicy savory dishes. Due to the fact that there is quite a lot of garlic and hot pepper in this dish, its taste turns out to be quite sharp.

Products :
• Vegetable oil - 1 l
• Garlic-2-3 heads
• Chili pepper - 1 piece
• Mixture of dry pepper-25 g
• Sugar - 100 g
• Sol-70 g
• Vinegar-100g
• Squash-4 kg
• Carrot 1.5 kg

Recipe for hot salad from courgettes:
1. Start cooking this salad best from a sharp marinade
2. For him you will need vegetable oil, 2-3 heads of garlic, one large pepperchili and a mixture of dry peppers
3. Take a saucepan pour oil into it,add the crushed garlic, pepper, salt, saccharidic vinegar
4. Dissolve the dry ingredients completely, cover the saucepan with a lid and allow the marinade to stand for about an hour
5. Mine and cut into a medium-sized zucchini and send it to the enameled container
6. We clean the carrot,cut it with a beautiful straw and also put it into the saucepan
7. Fill the vegetables with a spicy marinade, mix them and leave the juice for 3-4 hours
8. After this time we put the pan on the fire, bring the salad to the kisinging and cook it on a small fire for literally 15 minutes
9. We spread a sharp snack into sterilized jars and roll it up with lids

Salad from cauliflower and zucchini: recipe for winter

Salad from cauliflower and zucchini

Cauliflower is the same as zucchinihas a fairly neutral taste, so in order to make a salad of these flying vegetables turned out not only delicious, but also fragrant in it should be present as much fresh greenery and spices.

In this case, you can move away from the use of standard dill and parsley and replace them, for example, with basil or cilantro. Since this greens has a rather pronounced taste and smell, it will allow you to sufficiently aromatize all neutral vegetables.

Products:
• Courgettes-2.5 kg
• Cauliflower-1 kg
• Carrots-750 g
• Onions-450 g
• Citric acid-1.5 tsp
• Salt and sugar to taste

So:

• My cauliflower and divide it into small inflorescences
• Cut off the zucchini's buttocks and cut them into small pieces of
• Ideally, the size of cauliflower and zucchini should be the same
• Clean, wash and shred straw onions and carrots
• Fold vegetablesin saucepan, salt, pepper and pour 1 liter of clean water
• Put all this mass on the fire and bring it to the boil
• When it starts to boil, add to it citric acid, black and white pepper and a few pieces of seasoning cloves
• Tomimbaconon a small fire for 20 minutes, and literally five minutes before the end of cooking, add vegetables to greens of basil or coriander and spread it over sterile jars.

Recipe for zucchini salad for the winter without sterilization

If you, too, are always busy at work and you do not have timefor a long standing at the polita, then prepare spicy zucchini without sterilization. The most pleasant thing is that this method of canning not only does not take you much time, but also to save almost all the useful properties of courgettes.

Products:
• Squash-3 kg
• Onion-2 kg
• Vegetable oil-350 ml
• Vinegar-150 ml
• Mustard seeds-60 g
• Salt-1.5 st.l
• Sugar-2 st.l

So:

1. Buy the youngest zucchini
on the market 2. Rinse them thoroughly and cut into thin plates
3. Peel the onion and cut it with neat rings
4. Sterilize the jars and lids and start spreading the vegetables
5.Alternate the layers of zucchini and onions until you completely fill the jars
6. Prepare the spicy marinade
from water, vinegar, vegetable oil, salt, sugar, pepper and mustard grains. Bring it to a boil and simmer for 2-3 minutes.
8.Pour the marinade over zucchinjars and close the vacuum lids
9. Turn the container upside down and wrap it warm blanket
10. Wait until completely cooled and banks peremesite them in a basement for storage

Video: salad Ankle-Benz at winter