Zucchini and carrot salad

Name: Zucchini and carrot salad
Total time: 1 h
Yield: 8
Ingredients: 1 kg Zucchini; 3 Carrot; 3 cloves of garlic Garlic; 60 g Sugar; 20 g Salt; 40 ml Table vinegar; 100 ml Vegetable oil; 2 Bay leaf; 4 Peppercorns

A simple and delicious carrot and zucchini salad for the winter! There are a huge number of different recipes for zucchini and carrot salads for the winter. During the harvest season, all recipes are in demand. But every housewife has her own favorite recipe, thanks to which you can make a preparation that all household members would be happy to eat during the winter. One such recipe is a simple zucchini and carrot salad, which requires a minimum of ingredients and very little time to prepare.

101

2032

Aubrey Rodriguez

Recipe author

Calories

183kcal

Protein

2g

Fat

13g

Carbs

17g

*Nutrition per serving

Ingredients

Servings: 8

1kg

3

3cloves of garlic

60g

20g

40ml

100ml

2

4

Step-by-step preparation

Cooking time: 1 hr

STEP 1
How to make a salad of zucchini and carrots for the winter? During the harvest season, it is easier to prepare such a salad, when the vegetables are young and juicy, because the zucchini will not need to be peeled; carrots can also only be brushed without removing the skin, which will significantly reduce the cooking time. The presence of a food processor also simplifies the cooking process; all that remains is to pass the washed vegetables through the processor, season the salad and put it in jars.
STEP 2
You need to prepare salad jars for the winter in advance. It is better to take small jars so that after opening the jar the salad can be quickly eaten and not stored for a long time. We wash the jars with soda and sterilize them using one of the usual methods: in a water bath, in the microwave or in the oven. We wash, boil or sterilize the lids.
STEP 3
If they are young, wash the zucchini and put it through a food processor or grate it. If the vegetables are ripe, then peel them and remove the core and seeds.
STEP 4
Wash the carrots, peel them and also grate them. Peel the garlic and pass it through a press or grate it on a fine grater.
STEP 5
We put all the vegetables in a deep enamel pan; it is better not to use other metal utensils to avoid oxidation. Add sugar and salt, vegetable oil and vinegar, mix.
STEP 6
Place the pan on the fire; when the mixture begins to boil, reduce the heat to low and simmer for about 15 minutes, stirring occasionally with a spoon. Add bay leaf and peppercorns, simmer for about 5 minutes. We immediately put the salad into sterilized jars; the remaining marinade from the pan should be poured into the jars.
STEP 7
The salad should reach the hangers of the jars. We roll up the jars with lids and turn them upside down, wrap them in a blanket. Leave the jars in a warm place until they cool completely. We put the workpiece in a cool pantry for storage. Bon appetit!

Comments on the recipe

nastja

30.11.2023

4.5

Try this version of zucchini salad with carrots in Korean.

TanyaL

30.11.2023

4.8

Zucchini and carrot salad for the winter just made me fall in love with it! So simple and tasty, moderately spicy, moderately sweet, everything in it in moderation. Thank you very much for the recipe!