Homemade preparations from fresh vegetables are rich in useful vitamins, so they are indispensable in the cold season.
Having prepared a delicious salad of zucchini and tomatoes for the winter, the housewives will be able to significantly diversify the daily menu, as well as protect their loved ones from illness and vitamin deficiency.
General principles for preparing a salad of zucchini and tomatoes for the winter
The canning process does not cause much difficulty.
First, all vegetables are washed thoroughly, zucchini are peeled and peeled, and stalks are cut off from tomatoes.
Then the products are cut, stewed, seasoned 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 are twisted with pre-boiled tin lids.
Classic zucchini and tomato salad recipe 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.
Cooking method
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 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 by caps, turned over and covered with a coverlet.
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 squash;
• one hundred grams of vinegar;
• sugar - 200 g;
• two hundred grams of sunflower oil;
• onion -150 g;
Cooking method
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. The pot with tomatoes should be placed on the stove, after the mixture boils, sugar, sunflower oil and salt are added to it.
The remaining vegetables are laid out in a container and stewed 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 fill it in a sterile container and close the sealed lids.
Salad of zucchini and tomatoes for the winter "Summer mood" (with carrots)
Ingredients
• tomatoes - a kilogram;
• carrot - a kilogram;
• three kilograms of squash;
• a tablespoon of pepper (black);
• onion - a kilogram;
• three tablespoons of salt;
• 1 cup of vegetable oil;
• sugar - 5 tbsp;
• three tablespoons of vinegar.
Cooking method
Before preparing zucchini and tomato salad for the winter, rinse and peel the products thoroughly.
Tomatoes and zucchini are diced, carrots are chopped on a grater, and onions should be finely chopped.
Oil is poured into the pan and heated. Then in a container you need to add onions and simmer, stirring occasionally.
Ten minutes later, carrots are added to the onions, and after a similar period 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 squash;
• 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.
Cooking method
Zucchini are washed, peeled, cut into circles, sprinkled with salt, mixed, and then each circle must be rolled in flour. Vegetable oil is poured into a preheated pan, after which zucchini is laid out in it, which must be fried 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 are reclined in a colander, cooled, finely chopped, placed in a clean frying pan and stewed 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.
Squashes and mushrooms are mixed and stewed over low heat for eight minutes. Pre-washed tomatoes are cut into circles, they need to be salted, pepper and put in a pan in which vegetable oil is added. Tomatoes are fried from two sides over medium heat, as soon as they are ready, they are mixed with other ingredients. Sliced greens are added to the salad, it is stewed on a small fire for about five minutes, and then laid out in glass jars, which are closed with lids, placed in a large container with water and sterilized for about half an hour. It remains to roll up the containers with a rolling key, and that's it, the conservation is ready.
Salad of zucchini and tomatoes for the winter (with celery and citric acid)
Ingredients
• zucchini and tomatoes (per 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.
Cooking method
Vegetables are thoroughly washed, peeled and cut into circles.
Then chopped celery, sugar, citric acid, oil and salt are added.
mixes and after allocation of juice boils 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.
Cooking method
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 cans in layers: zucchini, onion rings, tomatoes, garlic, cut into small slices. Bunches of greenery are placed at the top and bottom of the containers.
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 prepared containers. Banks are sterilized for about twenty minutes on low heat, after which they roll and roll over.
Salad of zucchini and tomatoes for the winter in a slow cooker
Ingredients
• 2 kilograms of squash;
• 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.
Cooking method
Vegetables are washed, peeled, peppers, zucchini and onions are diced, and carrots need to be grated.
Sunflower oil is poured into the crock-pot, after which onions and carrots are added to it.
Next, you need to turn on the "Frying" mode and cook vegetables for ten minutes. Then squash is added to the bowl, all products are covered with a lid and cook for another 10 minutes.
After the indicated period, the zucchini stewed for 15 minutes, but with the lid open, since due to the heat treatment the vegetables may emit too much moisture. Once they are ready, add diced Bulgarian pepper to the bowl.
While the vegetables are being stewed, the tomatoes are passed through a juicer.
Ready juice is poured into the bowl so 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, finely chopped greens and chili peppers are added to the cooking 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 rolling, one tablespoon of vodka is poured into each container. The glass container is turned over and closed by a veil.
The subtleties of cooking vegetable appetizers: 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 blasting the caps.
• 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.
