Friends, do you prepare vegetables for the winter? For example, salads, pickles, yes, different jams. Now, unfortunately, “twisting jars” is becoming unfashionable, especially in big cities - stores always have everything, if only there was money...
But is it possible to compare the taste of pickled cucumbers or tomatoes made with your own hands, even from purchased cucumbers and tomatoes, with the taste of a similar product produced at some cannery?
I don’t argue, there are quite worthy analogues...
There is, yes, not about our honor... it’s a little expensive, you can’t buy enough every day...
I’m lucky... we have a dacha - 6 acres 100 km from the city, where I’ve been trying to grow at least something with my own hands for a year now.
I can’t say that I’m very interested in gardening, but lately my interest in this activity has noticeably increased. I even think it’s probably worth adding another section to the blog and calling it “I started the kindergarten myself” or something like that...
So, this year our cucumbers were not successful...
The first seedlings froze, from the second batch only 7 seeds sprouted, which later bore, of course, cucumbers, but not on an industrial scale. In short, we gobbled them up without any preservation.
But the zucchini, onions, and tomatoes have been a delight this summer—it’s enough to just eat and to prepare vegetables. Even the cabbage has grown... Now you can pickle the cabbage or make lazy cabbage rolls
In general, I decided to prepare these vegetables in the form of a salad for the winter... and at the same time tell you how I usually do it.
Zucchini with onions - useful tips and tricks
• To ensure that the zucchini is fried and does not drown in its juice, it is never salted in advance, but only at the end of cooking. It is also important to place the vegetable in very hot oil. And for quick frying, you can dust the pieces with flour.
• Zucchini cooks quickly, but only without acid. Therefore, when stewing a vegetable, tomatoes or tomato paste should be added at the very end, when the zucchini can easily be pierced with a fork.
• Zucchini easily absorbs oil like a sponge. Therefore, you should not add a lot of fat when frying. If the pan has a non-stick coating, then a few drops are enough to give it a taste and a crispy crust.
• You can quickly peel the zucchini using a regular vegetable peeler. You can remove the insides with a spoon. To do this, simply cut the vegetable in half and remove the internal contents. Cooking
This light vegetable dish will ideally serve as both a side dish and a meal on its own. Stewed zucchini with carrots and onions are prepared in a frying pan, saucepan or slow cooker. And to give the desired taste and aroma, you can use various seasonings, which are usually added to vegetable dishes.
In this case, we use Provençal herbs, ground black pepper and, of course, garlic. You can also add fresh chopped basil, parsley, and dill. From vegetable fats, it is preferable to take olive or sunflower oil. The finished dish is served as a side dish for meat, fish, and mushrooms. You can serve stewed zucchini to the table hot or cold.
So, salad of zucchini, tomatoes and peppers for the winter, first option:
Ingredients
- zucchini - 3 kg
- bell pepper – 1 kg
- tomatoes - 1 kg
- onion - 150 gr
- vegetable oil - 200 gr
- granulated sugar - 200 gr
- salt - 80 gr
- vinegar 9% - 100 g
Cooking method
We pass the tomatoes through a meat grinder directly into the container in which we will cook the salad and set it aside for now.
Cut the zucchini into small cubes.
Onion - half or quarter rings.
Pepper - into strips.
Pour everything into a large bowl and mix. It is most convenient to do this directly with your hands.
Place a large enamel basin or large saucepan with chopped tomatoes on the fire and bring to a boil. Add granulated sugar, salt, vegetable oil, stir.
Add vegetables and mix. Simmer over low heat for 30 minutes, stirring occasionally so that the vegetables heat evenly.
After half an hour, add vinegar and continue to simmer for another 10 minutes.
Place in sterile jars, seal tightly and wrap. All!
Delicious adjika made from zucchini and tomatoes
Necessary:
- Sweet pepper – 800 g.
- Garlic – 300 g.
- Tomatoes – 1 kg.
- Zucchini – 1 kg.
- Hot pepper – 5 pcs.
- Salt – 2 tbsp. l.
- Vinegar 9% - 100 g.
- Vegetable oil – 100 g.
How to make a salad of zucchini, peppers and tomatoes...
First of all, wash, clean and cut the vegetables for preparation. Zucchini into cubes, the rest as you please, it will all boil down anyway.
Tip: it’s better to grate the carrots on a coarse grater
Next, put the pan on the stove and heat half the vegetable oil in it.
- Sauté the onion.
- Add carrots and wait for them to change color. Naturally, stir and mix everything.
- Place the pepper in the pan, mix and wait until it settles. If you are afraid that it will burn, add half a glass of plain water.
- Queue for zucchini. We are waiting for the vegetables to fall again
- Lastly, add the chopped tomatoes. We mix this whole thing - now we wait for it to boil.
- Is it boiling? Pour the remaining oil and vinegar into the vegetables, add salt, sugar, and spices. Mix everything well, reduce the heat and simmer for 10-15 minutes. In about 5 minutes. Before the end of cooking, add chopped or pressed garlic.
- Reduce the heat and pour the mixture into boiling jars, filling each one to the very top so that when you close it with a lid, excess liquid flows out.
- We wipe the jars, turn them upside down, cover with a towel and leave to cool.
- When the vegetable preparations have cooled, the jars can be moved to the designated storage space. This salad can be stored without a refrigerator (it’s on a shelf in my pantry, it’s never exploded)
I ended up with 7 full jars and a little salad to eat “for now.”
Salad of zucchini, tomatoes and bell peppers with tomato paste, second option:
Ingredients
- zucchini - 2 kg
- onion - 300 gr
- pepper - 6 pcs.
- tomatoes - 1 kg
- vegetable oil - 1 cup
- granulated sugar - 1 cup
- tomato paste - 200 gr
- vinegar essence - 2 tbsp. spoons
- salt - 1 tbsp. heaped spoon
Cooking method
You will have to tinker with this salad a little longer, but believe me, it’s worth it! To begin with, we chop all the vegetables, just like in the previous recipe, only we do not grind the tomatoes in a meat grinder, but also cut them into thin slices. DO NOT MIX VEGETABLES!
Mix vegetable oil, granulated sugar and tomato paste in a large enameled or chrome container, cook for 10 minutes over low heat.
Add chopped onions and zucchini to this mixture, stir and cook for another 10 minutes.
Add pepper, mix again and cook for the next 10 minutes.
Add salt and chopped tomatoes, bring to a boil, pour in vinegar essence.
Mix thoroughly again, bring to a boil and place in sterilized jars. Close tightly and wrap until completely cool. That's all! Bon appetit to you on the long winter evenings! See you on the blog!
Description of preparation:
If your first harvest of zucchini has already ripened, and you are looking for some good recipe with them, then it’s time to stop, because now I will tell you how to cook stew from zucchini and tomatoes.
In my opinion, this is the best thing that can be made from fresh vegetables, because in the stew they combine so perfectly and exchange tastes and aromas with each other that the resulting dish turns out incredibly tasty and juicy. You can eat this stew as a side dish for meat or, say, fish, or serve it as an independent full-fledged dish. One way or another, with this simple recipe for zucchini and tomato stew, you are guaranteed a delicious lunch or dinner. Purpose: For breakfast / For lunch / For dinner Main ingredient: Vegetables / Zucchini Dish: Hot dishes / Stew Diet: Vegetarian food
Making vegetable preparations is easy!
The simplest salad, in my opinion, is a salad of zucchini, tomatoes, onions, carrots and sweet bell peppers. I make this salad every year, several jars at a time, even when I don’t have my own harvest...
And this year, your own tomatoes, your own onions, and your own zucchini – well, it’s a sin not to make preparations from vegetables.
So, we will need:
- Zucchini 2-2.5 kg,
- Tomatoes 1-1.5 kg,
- sweet pepper 1-1.5 kg,
- Onion 0.5 kg,
- Carrots 0.5 kg
- Garlic - 5-7 cloves,
- Bay leaf - 2-3 leaves, peppercorns 8-10 pcs.
- Salt 1.5 -2 tablespoons
- Sugar 1/3 cup,
- vinegar 3/4 cup,
- vegetable oil 250-300 ml.
Now about the proportions... The weight of vegetables is indicated approximately...
Of course, I don’t weigh anything, everything is “by eye” and “to taste”. As for spices, it’s generally all “to taste”... you can do without garlic and put less or more onion. However, this applies to all vegetables. By the way, you can add eggplant to the salad, but this time I didn’t plant any eggplant in my garden...
In general, the proportions depend on the size of the pan in which we will make the salad for the winter...
I have a 7-liter saucepan... Naturally, it should not be filled to the very brim...
Zucchini salad with tomatoes and peppers for the winter
Published: 08/24/2017 Posted by: Fairy of Dawn [Offline] Calories: Not specified Cooking time: Not specified
Recently, winter zucchini salads have become no less popular than cucumber and tomato salads. Firstly, zucchini is much cheaper than other vegetables. Secondly, they are neutral in taste and go well with any other vegetables, which makes it possible to cook whatever you want from them. And finally, the taste of zucchini salads prepared for the winter is in no way inferior to more refined recipes, which require a lot of time and effort. Zucchini salad with tomatoes and peppers for the winter turns out to be very tasty due to the rich gravy made from tomatoes. Not quite the usual approach to preparing zucchini salads for the winter, but you will certainly like the result. Zucchini absorbs aromatic tomato sauce, becomes juicy and tender, but does not fall apart and retains its structure. This recipe is also good because you can add large zucchini to it, having cleared them of seeds and thick skin, as well as very young ones that do not need to be peeled. Ingredients: - zucchini - 1 kg; — bell pepper – 300 gr; — carrots – 250 g; — onion – 250 g; — ripe fleshy tomatoes – 1.5 kg; - garlic - 3 large cloves; - parsley or cilantro - a small bunch (optional); — vegetable oil – 80 ml; - table vinegar 9% - 1.5 tbsp. spoons; - sugar - 1.5 tbsp. spoons; - coarsely ground black pepper - 1 teaspoon; - coarse table salt - 1 tbsp. heaped spoon (to taste).
Step-by-step recipe with photos:
Wash the tomatoes, make a shallow cut on top or pierce them with a toothpick in several places and pour boiling water over them. Leave for five minutes. Drain the water and cool under running cold water.
Remove the skins from the tomatoes. After scalding with boiling water, it comes off very easily. Cut the tomatoes in half or quarters, removing the light part where the stem was attached.
Transfer the prepared tomatoes to a blender and grind into a homogeneous thick puree.
Pour the tomato puree into a saucepan or wide bowl. Place over low heat and bring to a boil. Cook for five minutes until the foam settles.
Peel the onions and carrots. Cut the onions into thin feathers or half rings, cut the carrots into circles or cut in half lengthwise, then cut into slices.
It is necessary to peel the skin from zucchini only if it has already lightened and become dense. Or if there is noticeable damage on it. Young light green zucchini does not need to be peeled. Large ones may have dense seeds inside - if they are found, cut off the middle with the seeds. Chop the zucchini into slices about 1 cm thick. Peel the bell pepper from seeds and cut into strips, not very thin.
Place chopped vegetables into boiling tomato sauce and stir. Cover with a lid and simmer for about ten minutes to soften them a little.
Salt, pepper, add sugar. Pour in vegetable oil. Stir, cover again and simmer the vegetables until soft, 30-35 minutes.
When they become soft, remove the lid and simmer for another ten minutes without stirring.
Mix gently, pour in vinegar, add herbs and finely chopped garlic. Taste the sauce - if you think something is not enough, add it. Keep on low heat for 4-5 minutes.
Prepare jars and lids in advance, sterilize while the vegetables are ready. Fill with hot salad and immediately roll up with tin lids. Wrap in newspapers and cover with something warm. After a day, the jars will cool down and can be moved to storage in the basement or pantry.
In winter, during Lent, a zucchini salad with tomatoes and peppers will help diversify the menu and will be an excellent addition to buckwheat, rice, pasta, and boiled potatoes. In normal times, when eating meat dishes is allowed, it can be served instead of a side dish for fried meat, cutlets, or zrazas. I also advise you to find out how to prepare an equally delicious salad of eggplants and peppers for the winter, which is also easy to make at home. Bon appetit!
Author Elena Litvinenko (Sangina)
Zucchini lecho for the winter - an incredibly tasty preparation
Classic Hungarian lecho is usually made from tomatoes and bell peppers, adding other vegetables, for example, onions, zucchini, and eggplant. This makes the salad satisfying with a very rich taste. We offer the first option, which we will do with tomatoes; the output is 3 liters of the finished product.
We need:
- 1.5 kg of zucchini;
- 6 sweet peppers;
- 6 onions;
- 1 kg red tomatoes;
- 150 g vegetable oil;
- 130 g sugar;
- 2 table. l. salt;
- ½ cup vinegar 9%.
First, remove the peel from the zucchini and cut into strips. You should not take fruits that are too overripe, as they later turn out hard. Peel the peppers, cut them into strips, and cut the onion into half rings. Grind the tomatoes in a meat grinder or grind them in a blender.
For the marinade, combine 2/3 cup vegetable oil, 2/3 cup granulated sugar, a couple of tablespoons of salt and half a cup of vinegar. Boil the resulting mixture. Here we alternately throw in the zucchini (cook for 15 minutes), onion (cook for 5 minutes), pepper (5 minutes), and then pour in the tomato mass (cook for another 5-10 minutes). We wash the jars well and heat them in the oven. Distribute the finished snack into prepared containers and roll up. Well, then the procedure is standard: cover it warm, turn it over and wait for it to cool.
Adjika for the winter from zucchini with tomato paste
This is a simple, very easy recipe, adjika turns out very, very tasty, all the more relevant if you have already made all the preparations from zucchini, and you still have large overgrown specimens
Ingredients:
- Zucchini – 2 kg.
- Tomato paste – 400 gr. (or fresh tomatoes)
- Bell pepper – 0.5 kg.
- Hot pepper – 1 pc.
- Garlic – 100g.
- Salt – 1 tbsp. l.
- Sugar – 200g.
- Vegetable oil – 200 – 250g.
- Vinegar 9% – 100 ml.
- Water – 150 ml.
Preparation:
Peel and remove seeds from the zucchini completely, so that there are none left, cut into small pieces
Remove seeds from sweet and hot peppers and cut them into pieces
Prepare tomato paste, or grind the tomatoes through a meat grinder into a separate bowl, pass the garlic through a press
