Zucchini with onions and carrots

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make zucchini with onions and carrots for the winter? Prepare the ingredients for the preparation. It is better to take zucchini that is young, juicy and tender. If you have them old, peel them and remove the tough seeds. Wash and dry all vegetables.

2. STEP 2

   

   Prepare jars for the preparation in advance. I recommend taking small jars. Wash the cans of soda under running water, wash the metal lids and boil. Place wet jars on a rack in the oven, neck down. Turn on the oven to 150 degrees and sterilize the jars for about 15 minutes (0.5 l volume). If you have larger jars, sterilize them for 20-30 minutes.

3. STEP 3

   

   Cut the washed zucchini into cubes of the same size.

4. STEP 4

   

   Peel the carrots and grate on a medium grater.

5. STEP 5

   

   Peel the onions, cut into half rings or small cubes.

6. STEP 6

   

   Peel the garlic cloves and finely chop them with a knife or pass them through a press.

7. STEP 7

   

   Place the vegetables in a deep enamel pan. Pour vegetable oil into it. Add sugar, salt, black peppercorns, a couple of allspice peas, and bay leaf.

8. STEP 8

   

   Place the pan with the vegetable stock on the fire, stir, and bring to a boil. Reduce heat to medium and simmer the vegetables for about 20 minutes with the lid closed. Add chopped garlic and vinegar to the salad and bring the mixture to a boil. Turn off the heat and stir the vegetables. Divide the hot salad into sterilized jars up to the rim.

9. STEP 9

   

   Cover hot jars with sterile lids. Turn the jars upside down and wrap them in a warm blanket or rug. Let the jars cool completely at room temperature. Store the jars in a cool pantry. Bon appetit!

Comments on the recipe

Marina

18.09.2023

4.8

A good recipe. I topped the zucchini with tomatoes and bell peppers, I liked this lecho.

tatyanochka2022

18.09.2023

4.6

Today I made zucchini with onions and carrots for the winter. I took a medium-sized zucchini, carrots, onions and garlic for cooking. I cut the zucchini and onions into small cubes and grated the carrots on a coarse grater. I chopped the garlic cloves with a knife. Placed all the vegetables except the garlic in a large saucepan, added vegetable oil, spices and bay leaves. I also added salt and sugar, based on my taste. She put the pan on the stove and, stirring, kept it on the fire until the vegetables gave a sufficient amount of juice. After that, I simmered them on low heat under the lid for 20 minutes. After that, I added garlic and acetic acid, let the vegetables boil a little and turned off the heat. I rolled up 2 half-liter jars, placing all the vegetables in them without any residue. It was left on the bottom of the pan, I tried it, and the zucchini turned out to be sweet and sour, with the aroma of garlic, and pleasant to the taste. In winter I will use it as an appetizer and side dish for meat dishes! Thank you very much for the recipe!

Christina_A

18.09.2023

4.7

Another wonderful preparation for my piggy bank is zucchini with onions and carrots for the winter. A magnificent bright dish with a rich taste and aroma of spices. Summer on a winter evening on our table. Thank you very much for the recipe!