Homemade preparations from fresh vegetables are rich in healthy vitamins, so they are indispensable in the cold season.
Preparing a delicious salad of zucchini and tomatoes for the winter, the hostess will be able to significantly diversify the daily menu, as well as protect their loved ones from diseases and vitamin deficiency.
General principles of cooking zucchini and tomato salad for the winter
The canning process does not cause much difficulty.
First, all the vegetables are thoroughly washed, the squash is cleaned from the skin and seeds, and the tomatoes are cut off the stem.
Then the products are cut, stewed, dressed with vinegar and spices.
Ready hot salad is poured into glass containers, which are sterilized in a pan with hot water or in a double boiler, and twisted pre-boiled tin lids.
A classic recipe for zucchini and tomato salad for the winter
Ingredients
• tomatoes - one and a half kilograms;
• 50 g of sugar;
• Bell pepper;
• kilogram of fresh zucchini;
• garlic - three hundred grams;
• sunflower oil - 75 ml;
• onions -500 grams;
• salt - forty grams.
Method of preparation
Squash must be washed, peeled, cut into strips and put in a saucepan. Sunflower oil, sugar and salt are also added to the container, after which all the components are thoroughly mixed, put on the stove and cooked over low heat after boiling.
Ten minutes later, pre-washed and peeled tomatoes, cut into small cubes, are added to the mixture.
After the same amount of time in the salad you need to put onions, chopped into half rings; finely chopped garlic and capsicum.
The mixture should boil for five minutes, after which it is poured into a sterile container, which is rolled up with covers, turned over and covered with a blanket.
Salad of zucchini and tomatoes for the winter (with bell pepper)
Ingredients
• tomatoes - a kilogram; • kilogram of red pepper;
• 80 g of salt;
• three kilograms of zucchini;
• one hundred grams of vinegar;
• sugar - 200 g;
• two hundred grams of sunflower oil;
• bulb onion -150 g;
Method of preparation
Tomatoes are scrolled in a meat grinder and placed in a pan, which is temporarily removed to the side. Squashes and bell peppers are cut into strips, and onions into rings, which are then divided into two parts.
Products are placed in a large container and mixed. A saucepan with tomatoes should be put on the stove, after the mixture boils, sugar, sunflower oil and salt are added to it.
The rest of the vegetables are laid out in a container and simmered over low heat. Half an hour later, vinegar is added to the dish, and it is cooked for another ten minutes.
The salad is almost ready, it remains to pour it into a sterile container and close the sealed lids.
Salad of zucchini and tomatoes for the winter “Summer mood” (with carrot)
Ingredients
• tomatoes - a kilogram;
• carrot - kilogram;
• three kilograms of zucchini;
• tablespoon of pepper (black);
• onions - kilogram;
• three tablespoons of salt;
• 1 cup of vegetable oil;
• sugar - 5 tbsp;
• three tablespoons of vinegar.
Method of preparation
Before preparing zucchini and tomato salad for the winter, rinse and peel the products thoroughly.
Tomatoes and zucchini are cut into cubes, carrots are shredded on a grater, and onions should be chopped.
Oil is poured into the pan and heated. Then in the container you need to add onions and stew, stirring occasionally.
Ten minutes later, carrots are added to the onions, and after a similar amount of time, zucchini.
Tomatoes are laid out in a pan after ten minutes.
Vinegar, sugar, salt are added to the mixture and it is cooked over low heat for an hour.
As soon as the salad is ready, it unfolds in glass jars, and they roll.
Salad of zucchini and tomatoes for the winter “Just a miracle”
Ingredients
• 3 kilograms of zucchini;
• mushrooms (fresh) - kilogram;
• kilogram of tomatoes;
• dill, parsley (two bunches); • butter and vegetable oil (two hundred grams);
• 100 grams of flour;
• half a teaspoon of pepper;
• two tablespoons of salt.
Method of preparation
Squashes are washed, peeled, cut into slices, sprinkled with salt, mixed, and then each circle should be rolled in flour. Vegetable oil is poured into a pre-heated pan, after which zucchini is laid out, which must be roasted over medium heat for two minutes.
Mushrooms should be thoroughly washed, cut off the legs and caps, and put them in a saucepan. A liter of liquid is poured into the container, salt is added and it is put on medium heat. After 4 minutes, the mushrooms settle in a colander, cool, thinly cut, put in a clean frying pan and stew for about 3 minutes until the liquid evaporates. Then you need to add butter, a pinch of pepper and after 3 minutes turn off the stove.
Zucchini and mushrooms are mixed and stewed over low heat for eight minutes. Pre-washed tomatoes are cut into slices, they need to be salted, pepper and put in a pan, to which is added vegetable oil. Tomatoes are fried from two sides over medium heat, as soon as they are ready, they are mixed with other ingredients. Chopped greens are added to the salad, it is stewed over low heat for about five minutes, and then laid out in glass jars, which are covered with lids, placed in a large container with water and sterilized for about half an hour. It remains to roll up the containers with the sealer key, and that’s all, the conservation is ready.
Salad of zucchini and tomatoes for the winter (with celery and citric acid)
Ingredients
• zucchini and tomatoes (by kilogram);
• 500 grams of carrots;
• salt -40 g;
• 100 grams of celery;
• 100 grams of vegetable oil;
• sugar - 50 g;
• 100 grams of citric acid.
Method of preparation
Vegetables are thoroughly washed, peeled and cut into circles.
Then chopped celery, sugar, citric acid, oil and salt are added.
mixes and after extracting the juice is boiled for twenty minutes. Hot salad is poured into a glass container, which is rolled and turned over.
Salad of zucchini and tomatoes for the winter: a recipe with green tomatoes
Ingredients
• green tomatoes -2.5 kg;
• 6 onions;
• kilogram of zucchini;
• garlic - twelve pieces;
• greens - three bunches.
Marinade:
• 2.5 liters of water;
• six tablespoons of salt;
• sugar-3 tbsp;
• six bay leaves;
• allspice - three peas;
• cloves - 6 pcs;
• black pepper - twenty pieces;
• Vinegar - six tablespoons.
Method of preparation
Tomatoes and zucchini are washed, cleaned and cut into large circles. Then you need to cut the garlic and onions. All products are laid out in banks in layers: zucchini, onion rings, tomatoes, garlic, cut into small slices. Above and at the bottom of the containers are placed tufts of greenery.
Ingredients designed to prepare the marinade are cooked in a saucepan, vinegar is added only at the very end. The finished mixture is filtered and poured into a prepared container. Banks are sterilized for about twenty minutes on low heat, then rolled and rolled over.
Salad of zucchini and tomatoes for the winter in a slow cooker
Ingredients
• 2 kilograms of zucchini;
• Fresh tomatoes - 500 g;
• three onions;
• Bulgarian pepper - 500 g;
• vodka - 50 ml;
• 2 carrots;
• 4 tbsp. 9% vinegar;
• greens - a bunch;
• sunflower oil - 100 ml;
• sugar - 4 tablespoons;
• chilli;
• 1st.l. spoon of salt.
Method of preparation
Vegetables are washed, peeled, peppers, zucchini and onions are cut into cubes, and the carrots must be grated.
Sunflower oil is poured into the bowl of the multicooker, then onions and carrots are added to it.
Next, you need to turn on the “Frying” mode and cook the vegetables for ten minutes. Then zucchini is added to the bowl, all products are covered with a lid and cook another 10 minutes.
After this period, zucchini stew 15 minutes, but already with the lid open, because due to heat treatment vegetables can release too much moisture. Once they are ready, add diced Bulgarian pepper to the bowl.
While the vegetables are stewing, the tomatoes are passed through a juicer. Ready juice is poured into the bowl in such a way as to slightly cover the products. Salt, 9% vinegar and granulated sugar are added to the salad. The composition must be thoroughly mixed, and then put the slow cooker on the “Baking” mode. After 20 minutes, chopped greens and chili pepper are added to the prepared dish, and it is stewed for another 10 minutes.
The hot mixture is placed in jars, which are closed with tin lids and sterilized in the oven or in the slow cooker for about half an hour. Before seaming, one tablespoon of vodka is poured into each container. The glass container is flipped over and covered with a veil.
Subtleties of cooking vegetable snacks: zucchini and tomato salad for the winter
• For the preparation of zucchini and tomato salad for the winter, it is recommended to choose only fresh young vegetables, without any signs of rotting.
• With the proportions and composition of the dish, the hostesses can experiment in different ways, depending on their own taste preferences. Fresh greens will enrich it with vitamins, and spicy seasonings will give it a richer taste.
• The billet will look more aesthetically pleasing if zucchini is cut into large cubes; Bulgarian pepper - straws of small size, and onions - thin rings, divided into two parts.
• If you add a little vodka to each jar with the blank, in the future you can avoid the appearance of mold and eliminate the possibility of lid blasting.
• In order for the vegetable snack to retain its useful properties until spring, it is recommended to store it in a cool and dark place.
