Salad of zucchini, tomatoes, carrots and peppers for the winter

Every housewife can prepare such a delicious salad of zucchini, tomatoes, carrots and peppers for the winter. The main thing is to buy fresh vegetables during the mass ripening season and, using my detailed and proven recipe for more than one year with step-by-step photos taken, follow all the recommended steps. The prepared winter salad more than compensates for the effort. Preparation time: 1 hour 30 minutes. All ingredients are designed for 3 liter jars.

Ingredients:

• zucchini – 3 kg;
• large carrots – 5 pcs.;
• bell pepper – 3 kg;
• tomatoes – 3 kg;
• onions – 2 pcs.;
• vegetable oil – 1 cup;
• black peppercorns – 6 pcs.;
• allspice – 6 pcs.;
• sugar – 4 tbsp. spoons;
• salt – 2 tbsp. spoons;
• vinegar 70% - 1.5 tbsp. spoon.

How to prepare zucchini salad for the winter

Wash fresh medium-sized tomatoes and cut into several pieces. Place in a basin.

Cut the onion into rings and fry in vegetable oil.

We prepare the zucchini, preferably young ones, peel the skin, cut the zucchini into pieces.Boil the zucchini in a basin for 15 minutes. Add a little water to the bowl so that the zucchini does not burn.

Take a deep frying pan, put it on gas, pour in vegetable oil. Grate the carrots on a coarse grater. Pour the carrots into the pan and add the garlic. Simmer on low heat for about 20 minutes. After cooking, place the carrots and garlic in a large bowl.

Add vegetable oil to the pan to stew the peppers. The bell pepper must be cut into rings, placed in a frying pan and simmered until fully cooked and the pepper becomes soft. Transfer the finished pepper from the frying pan to a basin.

Place the basin on the fire and cook all the vegetables for 40 minutes. 10 minutes before the end of time, add black peppercorns, allspice, sugar, salt and vinegar essence 70% to the salad. You need to constantly stir the salad so that it doesn’t burn.

A salad of zucchini, carrots and peppers is placed in jars while hot. We tighten the lids on the jars with a manual seaming machine.

We put the jars in a dark, cool place, turn them over and wrap them up. In the morning we put it in the refrigerator or put it in the cellar. If there is no cellar, then the jars can be placed on the balcony. The salad has a shelf life of 5 months.

Delicious preparation! Worth cooking!