8 different salads squash for the winter

With tomatoes, peppers, carrots, rice, tomato paste, and not only.

Jars and lids for salads must first sterilize. Rolled workpiece to be reversed, wrap something warm, cool and transfer to a cool dark place.

1. Salad of zucchini in the winter with tomatoes and peppers

Ingredients

• Zucchini 1½ kg (weight of treated fruits);
• 1½ kg pepper (weight of treated fruits);
• 2 kg of tomatoes;
• 200 ml of vegetable oil;
• 100 g of sugar;
• 2 tablespoons of salt;
• 100 ml of apple vinegar.

preparation

Peeled skin and seeds of zucchini divide into small cubes. Peppers - also without seeds - cut into cubes or strips. Pass the tomatoes through a meat grinder or chop blender.

Pour into pan tomato puree and bring to a boil over medium heat. Add diced vegetables, oil, sugar and salt. Stir and simmer for 15-20 minutes. At the end of cooking, type vinegar.

Distribute salad banks 1 liter and cover lids. Cover the bottom of the pan with a towel, put to the banks and fill with water on a hanger. Boil the mixture on low heat and sterilize 20 minutes. If all capacity is not large enough, make a few calls. Roll up your salads.

2. Salad of zucchini in the winter with peppers, tomatoes, garlic and parsley

Ingredients

• 1 kg of tomatoes;
• 200 g of parsley;
• 2 heads of garlic;
• 3 kg zucchini (weight of treated fruits);
• 1 kg of sweet pepper (weight of treated fruits);
• Salt 80 g;
• 200 g of sugar;
• 350 ml of vegetable oil;
• 100 ml of vinegar 9%;
• 12 peas black pepper;
• 5 peas allspice.

preparation

Mince in a saucepan tomatoes, parsley and garlic. Peeled hard skins and seeds zucchiniAnd bell pepper without seeds cut into small cubes.

The mashed tomato, herbs and garlic add salt, sugar, oil, vinegar, black and allspice. Bring to the boil over medium heat.

Put back the chopped vegetables and simmer, stirring occasionally, for 1 hour. Arrange the salad on the banks and roll up.

3. Salad of zucchini in the winter "Teschin language" with pepper, garlic and tomato paste

Ingredients

• 3 kg zucchini (weight of treated fruits);
• 6 large red bell peppers;
• 3-4 garlic cloves;
• 1-1½ tablespoon salt;
• 170 g of sugar;
• 230 ml of vegetable oil;
• 200 g of tomato paste;
• 1 tablespoon vinegar.

preparation

Peeled and hard seeds squash cut into cubes or small cubes. Mince peeled peppers and garlic.

Put the prepared ingredients in a saucepan. Add salt, sugar, butter and tomato paste and stir. Cook for 40-50 minutes on medium heat.

10 minutes before the end of cooking pour vinegar. If you want your salad turned out even more acute, it is possible to throw garlic at the beginning of cooking, along with vinegar. Arrange the salad on the banks and roll up.

4. Salad of zucchini in the winter with rice, tomatoes, onions, carrots and peppers

Ingredients

• 1 cup (250 ml) of rice;
• 500 ml of water;
• 600 g of onion;
• 180 ml of vegetable oil;
• 600 g of carrots;
• 600 g pepper (weight of treated fruits);
• 1300 g of tomato;
• 2½ tablespoon salt;
• 2½ tablespoons sugar;
• 2½ zucchini kg (weight of treated fruits);
• 5 garlic cloves;
• 3 table vinegar 9%.

preparation

Wash rice, Put in a saucepan and cover with water. Bring to a boil over medium heat and cook for a few minutes. Remove from heat and leave under cover while cooking the rest. Croup should be slightly undercooked.

Cut the onion in small strips and place in a pan with hot oil. Fry about 10 minutes on medium heat until translucent. Stir in carrots, grated on a coarse grater and cook for 10 more minutes.

Cut the pepper into cubes and place in pan. Simmer for 10 minutes. Divide the tomatoes into small pieces and place in a separate large saucepan. Put to zazharku and put on the fire instead of frying.

Season the vegetables with salt and sugar and simmer until the tomatoes will not give juice. Peeled skin and seeds of zucchini cut into cubes and place in pan.

After about 15 minutes add the grits, crushed garlic and vinegar. If there is water in the rice, drain it. Stir and cook for another couple of minutes. Distribute the salad on the banks and roll up.

5. Salad of zucchini for winter carrots, tomato paste and ketchup

Ingredients

• 1½ kg small zucchini;
• 2 carrots;
• 1 onion;
• 3 tablespoons tomato paste;
• 250 ml of water;
• 2 tablespoons sugar;
• 1 tablespoon salt;
• 80 ml of vegetable oil;
• 250 g ketchup Chile;
• 1 small head of garlic;
• 50 ml of vinegar 9%;

preparation

Cut zucchini slices width of 5 millimeters. Carrots grate on a grater for the variant in Korean. Onions divide into half rings.

The pan Put zucchini, onions and carrots. Dilute the tomato paste and water to pour vegetables. Add sugar, salt, butter and ketchup. Stir and leave for 5 minutes.

At moderate heat mass bring to the boil. Simmer, stirring occasionally, 30-35 minutes. 5 minutes before the end of the process, type passed through a press garlic and vinegar. Arrange the salad on the banks and roll up.

6. Salad of zucchini for winter carrots, onions, garlic, parsley and tomato paste

Ingredients

• Zucchini 1½ kg (weight of treated fruits);
• 500 g of onion;
• 500 g carrots;
• 200 ml of vegetable oil;
• 250 ml of water;
• 50-100 g of parsley;
• 3 tablespoons tomato paste;
• 2 heads of garlic;
• 1 tablespoon salt;
• 1 tablespoon sugar;
• 1 chili peppers - optional;
• 50 ml of 9% vinegar.

preparation

Peeled skin and seeds of zucchini cut into small cubes and place in pan. Finely chop the onion and grate the carrots on a coarse grater.

On a small amount of vegetable oil fry the onion until golden brown. Then separately sauté in butter until softened carrots. Put the vegetables in a pan of zucchini.

Pour the remaining oil and water. Cook over moderate heat, stirring occasionally, 20 minutes. Add chopped parsley, tomato paste, chopped garlic, salt and sugar. You can throw the finely chopped spicy pepper.

Stir and cook for another 10 minutes on low heat. Pour vinegar, boil for a couple minutes and spread over the banks. Roll up the preform.

7. Salad of zucchini for winter carrots, parsley and dill

Ingredients

• 1 carrot;
• 2 tablespoons of water;
• 120 ml of vegetable oil;
• 2 kg zucchini (weight of treated fruits);
• 5 garlic cloves;
• 70-100 g of dill;
• 70-100 g parsley;
• 1½ tablespoon salt;
• 3 tablespoons sugar;
• ½ teaspoon ground black pepper;
• 120 ml of 9% vinegar.

preparation

Cut the carrots in small cubes. In a heated pan pour water and 1 tablespoon of butter from the total number. Throw the carrots and cook for a few minutes over moderate heat.

Peeled skin and seeds of zucchini cut into small pieces. Chop the garlic and parsley.

Put the zucchini in a large container. Add salt, sugar, black pepper, garlic and vinegar and stir. Pour oil, put greens and carrots and stir again.

Leave to marinate, covered, at room temperature for 3 hours with stirring occasionally ingredients. Lay the salad with the banks for the liquid volume of ½ liter and cover lids.

Cover the bottom of the pan with a towel and put back the banks. Fill with water on a hanger and bring to boiling to simmer. Sterilize 10 minutes and roll up.

8. Salad of zucchini and carrots for the winter and pepper in Korean

Ingredients

• 800 g of small zucchini (weight of treated fruits);
• 200 g of carrots;
• 1 large bell pepper;
• 3-4 cloves of garlic;
• ¼ teaspoon ground red pepper;
• ¼ teaspoon ground black pepper;
• 1 teaspoon ground coriander;
• 1 tablespoon salt;
• 2 tablespoons sugar;
• 50 ml of vegetable oil;
• 50 ml of 9% vinegar.

preparation

Grate zucchini and carrots on a grater for option Korean. Bulgarian pepper cut into thin strips. Crush the garlic.

Put the prepared ingredients in a deep container. Add red and black pepper, coriander, salt and sugar and mix by hand. Pour oil and vinegar and stir again.

Leave for 1 hr under a cover at room temperature. Then lay on banks volume of ½ liter and precipitated pour juice. Cover container lid and put in a pot, the bottom of which lay towel.

Fill the jars with water by the shoulders and put on low heat. Bring to boiling, sterilize 10 minutes and roll up.