Zucchini salad "mystery" for the winter. Zucchini salad “Mystery Korean zucchini salad

• Number of servings: 30
• Cooking time: 2 minutes

Salad “Mystery”

Instead of zucchini, you can use squash. After sterilization, the vegetables do not become completely soft, but retain their crunchiness and juiciness, so the salad looks like fresh and not canned.

The amount of vegetables in the recipe is indicated already in peeled form. Preparation:

1. Coarsely grate the zucchini and carrots. If the zucchini is young, you don’t have to remove the skin.
2. Cut the onion into small cubes, pass the garlic through a press.
3. Place vegetables in a large saucepan.
4. Add sugar, salt, oil, vinegar. You can add a little black pepper to taste.
5. Cover the pan with a lid and leave for 2-3 hours so that the vegetables release their juice and become saturated with the aroma of garlic.
6. Meanwhile, prepare the jars and place a peppercorn and bay leaf in the bottom of each jar.
7. Place the salad in jars and cover with lids.
8. Sterilize for 20 minutes. Roll up.

If you are afraid to put the raw mass into jars, you can still bring the vegetables to a boil in a saucepan and boil for ¼ hour, and only then put them into pre-sterilized jars. Jars can be sterilized over steam, in the oven or in the microwave.

The rolled up cans need to be turned over and wrapped in a blanket. After a day, the blanks can be transferred to the basement or pantry. The salad keeps well even at room temperature.

Korean Mystery Salad Recipe

If you want the salad to be a little spicier and piquant, you need to chop the vegetables on a grater for Korean salads and add the appropriate spices. Ingredients:

• zucchini – 3 kg;
• onion – 500 g;
• carrots – 700 g;
• bell pepper – 7 pcs.;
• garlic – 200 g;
• greens to taste;
• vegetable oil – 1 tbsp.;
• sugar – 200 g;
• vinegar – 200 ml;
• salt – 90 g;
• seasoning for Korean carrots – 2 sachets.

Cooking process:

1. Grind zucchini and carrots for Korean salads.
2. Finely chop the onion, garlic and herbs.
3. Prepare the marinade.
4. Stir the vegetables, pour in the marinade and let sit for 2-3 hours.
5. Transfer the salad into clean jars and sterilize.

Roll it up and wrap it in a warm blanket. Store in a cool, dark place. The salad can be tasted immediately after preparation.

These zucchini preparations will appeal even to those people who are not particularly fond of this vegetable. Spicy and crunchy, the salad retains the freshness and juiciness of summer.

Do you think, looking at your plate, why and what you are eating? Do you talk about how plants affect our health? What benefits do they bring? If a vegetarian menu is a frequent guest on your table, then you are on the right track.

Why do we need zucchini?

• Indispensable for obesity: dietary fiber causes the illusion of rapid saturation, removes toxins and excess cholesterol from the body.
• The vitamins and microelements included in the composition strengthen our skin and hair, stimulate vision, nourish the brain, muscles and internal organs, and are choleretic helpers.
• A decoction of dried flowers reduces swelling
• It has almost zero calories - an ideal component of a gentle diet.
• Contains antioxidants with minimal heat treatment.

Zucchini in tomato

This is an option for obtaining sweet, aromatic, crispy slices that will suit the court both as a side dish and as an independent dish. They do not fall apart and look quite aesthetically pleasing.

Quick and easy to prepare and stores well. Be sure to try it!

Diet zucchini jam with citrus fruits

This dessert will surprise you with its delicate aroma and remind you of hot summer on frosty winter days.

Rejuvenating salad “Mystery”.

It is named so because your guests will not immediately understand what it is made from. It resembles pickled cabbage. We seal the vegetable mixture raw, which allows us to preserve most of the beneficial substances that prevent aging. And in winter, when stewed, it will become an original filling for pies or pasties.

Our family has been making preparations in this way since the times of perestroika, when stores had empty shelves, and boots, tables and seaming lids were raffled off in a lottery. Now everything is available fresh all year round, but we prepare our favorite recipes year after year.

Salad “Scarlet Flower”

Required: 3 kg of beets, 2 kg of carrots, 2 kg of sweet pepper, 2 pods of hot pepper, 3 kg of tomatoes or 1.5 liters of tomato juice, 0.5 liters of vegetable oil.

Grate the beets and carrots on a coarse grater, cut the peppers into strips, and mince the tomatoes.

Pour oil into a wide saucepan, let it boil, add carrots and beets, simmer for 10 minutes. Then add the rest of the vegetables, salt to taste, and add a few bay leaves. Simmer for 1 hour covered over low heat.

When hot, pour into prepared jars and roll up.

Zucchini salad “Riddle”

Required: 3 kg of peeled zucchini, 500 g each of carrots and onions, 2 medium heads of garlic, 1 glass of sugar, 3 tbsp. spoons of salt, 1 glass of sunflower oil, 1 glass of 6% vinegar.

Grate the zucchini and carrots on a coarse grater, finely chop the onions.

Mix, add sugar, salt, vinegar, vegetable oil and garlic, passed through a press. Leave for 2.5 hours, then put into 0.5 liter jars, sterilize for 15-20 minutes and roll up.

Cauliflower and Tomato Salad

Required: 1.2 kg each of cauliflower and tomatoes, 200 g of vegetable oil, 100 g of sugar, 50 g of salt, 120 g of 9% vinegar, 200 g of parsley, 80 g of garlic.

Boil the cabbage and separate into florets. Pass the tomatoes through a meat grinder. Finely chop the parsley, pass the garlic through a press.

Mix everything, add sugar, salt, vegetable oil and vinegar. Cook, stirring occasionally for 10-15 minutes.

While hot, put the salad into jars, roll it up, wrap it and leave until it cools completely.

Bean salad

Required: 3 kg of ripe red tomatoes, 1 kg each of sweet peppers, carrots and onions, 3 cups of beans. In addition, 1.5 cups sugar, 1.5 cups vegetable oil (unflavored), 2 tbsp. spoons of salt, 2 teaspoons of 70% vinegar.

Pass the tomatoes through a meat grinder, cut the remaining vegetables into cubes.

Boil the beans in advance until half cooked.

Mix everything, add sugar, salt, vegetable oil. Place in a saucepan and cook for 1 hour. At the end of cooking, add vinegar, put in jars and roll up.

The specified amount of products yields 5 liters of salad.

Salad "Fantastic"

Required: 2.5 kg of small tomatoes and small cucumbers, 1.2 kg of small squash.
To fill 10 liters of water: 200-300 ml of 9% table vinegar, 50-60 g each of salt and sugar, 5-6 clove buds and 7-8 allspice peas, bay leaf.

Place squash with a diameter of up to 6 cm whole, cut larger ones into slices.

Place squash, cucumbers and tomatoes in prepared jars in layers in any order. Pour boiling water over for 3 minutes. Then drain the water and pour in boiling marinade, cover with lids.

Sterilize 1 liter jars for 15 minutes, roll up.

Salad "Leningradsky"

The rolled up cans need to be turned over and wrapped in a blanket. After a day, the blanks can be transferred to the basement or pantry. The salad keeps well even at room temperature.

Korean Mystery Salad Recipe

If you want the salad to be a little spicier and piquant, you need to chop the vegetables on a grater for Korean salads and add the appropriate spices. Ingredients:

• zucchini – 3 kg;
• onion – 500 g;
• carrots – 700 g;
• bell pepper – 7 pcs.;
• garlic – 200 g;
• greens to taste;
• vegetable oil – 1 tbsp.;
• sugar – 200 g;
• vinegar – 200 ml;
• salt – 90 g;
• seasoning for Korean carrots – 2 sachets.

Cooking process:

1. Grind zucchini and carrots for Korean salads.
2. Finely chop the onion, garlic and herbs.
3. Prepare the marinade.
4. Stir the vegetables, pour in the marinade and let sit for 2-3 hours.
5. Transfer the salad into clean jars and sterilize.

Roll it up and wrap it in a warm blanket. Store in a cool, dark place. The salad can be tasted immediately after preparation.

These zucchini preparations will appeal even to those people who are not particularly fond of this vegetable. Spicy and crunchy, the salad retains the freshness and juiciness of summer.

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Zucchini salad for the winter is a good alternative to classic preparations - lecho, caviar, etc. We have 7 recipes that you and your household will surely like.

• zucchini – 3 kg
• onions – 1 kg
• tomatoes – 1 kg
• carrots – 1 kg
• sunflower oil – 200 ml
• salt – 3 tbsp.
• granulated sugar – 5 tbsp.
• ground black pepper – 1 tbsp.
• white wine vinegar – 3 tbsp.

The onion should be peeled and finely chopped. Peel the carrots and grate them on a medium grater. You can use a food processor for cooking, which will speed up the process.

It is best to take zucchini young so as not to cut off the skin. Cut the zucchini into small cubes. Wash the tomatoes and cut them into cubes. You need to pour sunflower oil into the pan and put the onion in there to simmer it a little.

Then you need to add the carrots and simmer a little more. Add the zucchini to the onions and carrots, simmer everything together for about 10 minutes. After that, add the tomatoes, salt, add granulated sugar, vinegar and mix the salad.

Cover the pan with a lid and simmer over low heat for 1-1.5 hours. Add ground pepper to the prepared salad and place in sterilized jars. Roll everything up with lids and leave it upside down to cool. You can even wrap the salad until it cools completely.

Recipe 2: winter salad of zucchini and carrots

• zucchini – 800 g,
• vegetable oil – 80 ml,
• onion – 220 g,
• carrots – 250 g,
• sugar – 60 g,
• table vinegar – 60 ml,
• garlic – 5 cloves,
• salt – 10 g,
• paprika – 3 g,
• allspice – 3 pcs.

First we deal with the zucchini - wash them thoroughly under cool water and dry them with a kitchen towel. If the zucchini is no longer young, be sure to peel and remove the ripened seeds, but if we use young zucchini, simply cut it into small thin pieces. We choose any cutting method - if desired, three on a Korean carrot grater, or the mode with thin slices.

We prepare young vegetables - we peel carrots from thin peels using a vegetable peeler, we cut off the green stems of young onions, thoroughly wash the vegetables, and dry them. Cut the carrots and onions into thin slices and half rings.

Take a thick-walled pan and load all the prepared ingredients into it.

Add all the spices - pour in vegetable oil, immediately add a portion of vinegar, add a generous handful of sweet ground paprika, add salt and pepper, do not forget about sugar and garlic, which we first peel and chop or finely chop. If desired, we can add our favorite aromatic spices/herbs. Mix everything thoroughly and leave it alone for two hours so that all the ingredients release their juice.

After the time has passed, bring the contents of the pan to a boil and immediately remove from the stove. If you add a bay leaf, be sure to remove it so that it does not give the preparation a bitter, unpleasant taste.

Place the salad in pre-sterilized jars. Pour in the juice that our vegetables have released. Sterilize the salad within ten minutes from the moment it boils.

We process the lids - put them in boiling water, leave for three minutes, remove with a slotted spoon. We seal the salad hermetically, place the jar on its side - no liquid or air leaks in - the sealing is successfully done. Now turn the jars upside down, cover with a blanket, and cool for 24 hours.

We rearrange the prepared salad on a shelf in a cool room.

Recipe 3: cucumber and zucchini salad for the winter

• cucumbers 500 g
• tomatoes 350-450 g
• young zucchini 300 g
• bell pepper 2 pcs.
• carrots 1 pc.
• onion 100 g
• garlic 50 g
• salt 0.5-1 tbsp. l.
• vegetable oil 50-60 ml
• apple cider vinegar 25 ml
• parsley and dill to taste

Finely chop the onion and carrots.

Cut the tomatoes into small cubes or pass through a meat grinder.

Sauté the onions and carrots until transparent. Then add chopped tomatoes. Simmer the sauce for 5-10 minutes over low heat.

To this vegetable sauce add chopped garlic, bell pepper and herbs to taste.

Prepare cucumbers and zucchini, cut them into half circles.

The sauce needs to be salted and sweetened a little; the tomatoes taste sour.

Add the prepared vegetables to the sauce, add apple cider vinegar and cook over medium heat for about 5 minutes.

Fill sterilized jars with salad and cover with lids.

Sterilize the salad in a pan of water for 20 minutes (500 ml), and then carefully seal the jars with lids. Turn the jars over.
Wait until the jars of zucchini and cucumber salad have cooled down for the winter and put the preserves in the pantry.

Recipe 4: finger-licking zucchini salad for the winter without sterilization

• zucchini – 2 kg
• greens – 2 bunches
• garlic – 2 heads
• water – 1.7 l
• sugar – 4 tbsp
• salt – 4 tbsp
• ground black pepper – 1 tsp
• ground red pepper – 1 tsp
• bay leaf – 6 pcs
• vinegar – 100 ml
• cloves – 10 buds
• coriander – 1 tsp
• vegetable oil – 250 ml

Wash the zucchini, trim the stalks, remove the skin and remove the seeds. Cut the pulp into rings.

Tear the greens into meshes, divide the garlic into cloves and place on the bottom of the jars. Place zucchini on top.

For the marinade, heat the water, add sugar, salt, herbs, spices and bring to a boil. When the liquid begins to boil, add vegetable oil and boil again. Finally add vinegar, stir and remove from heat.


Fill the jars with hot marinade, roll up, turn over and let cool completely. Then put it in a cool place and store the finger-licking zucchini there, canned without sterilization until winter.

Recipe 5: mother-in-law's tongue salad from zucchini with garlic for the winter

• Zucchini (young) – 3 kg
• Carrots – 3 pcs.
• Sweet pepper - 3 pcs.
• Tomato paste – 500g or 1.5 liters of tomato puree
• Garlic – 100 g
• Hot pepper – 1 pc.
• Sugar – 180 g
• Vegetable oil – 200 ml
• Coarse salt - 2 tablespoons. spoons
• Vinegar 9% - 180 ml

Prepare, wash and clean all necessary products.

As you already understood, zucchini must be cut into long slices 5 mm thick. In the original recipe, cut into long slices, but next time I will cut into rings or cut these plates in half, because it’s inconvenient to put in jars and also to eat. (I'm making a note to myself.)

Grate the carrots on a coarse grater.

Grind the garlic, a blender came to my rescue. It's so good that he exists!

Cut the sweet pepper into strips.

If you don’t have tomato paste, you can simply grind the tomatoes with a blender or through a meat grinder, you will get tomato puree.

Finely chop the hot pepper. Be careful here, it burns your hands, so it’s better to work with it with gloves and not touch other parts of the body with your hands. If you like your appetizer spicier, add one hot pepper or more to taste.

Place all the chopped vegetables in a suitable sized saucepan. Add all the spices - salt, sugar. Pour in vegetable oil and vinegar. Stir and set aside for 1 hour to allow the zucchini to release its juice.

Let it cook. After boiling, simmer for about 40 minutes, stirring constantly.

While the salad is cooking, I wash and sterilize the jars.

Place the prepared “mother-in-law’s tongue” zucchini salad in sterile jars and store for the winter. A wonderful appetizer is ready.

As usual, I turn the jars upside down and cover them with a blanket for a day.

Recipe 6: Korean zucchini salad for the winter

• 3 kilograms of zucchini,
• 0.5 kilograms of carrots,
• 0.5 kilograms of onions,
• 2 tbsp. l. fine salt,
• 1 cup of sugar,
• 150 ml 9% vinegar,
• 1 tsp. seasonings for carrots in Korean,
• 1 glass of oil.

For the salad you need to prepare the vegetables.

Wash the zucchini thoroughly, remove the skin and, if necessary, remove the seeds. Grate Korean carrots.

Carrots also need to be thoroughly washed and peeled. And also grate on the same grater.

Peel the onion, wash it, and cut it into half rings, preferably thinner than mine.

We combine everything together in a deep saucepan or enamel basin. Add sugar, salt, seasoning for Korean carrots, vinegar and vegetable oil.

Mix the salad thoroughly. Let's stand for a while.

Place the salad in clean, prepared jars and fill with the remaining marinade.
Sterilize in the oven for 10-15 minutes (half-liter jars).
And roll up with sterilized lids.

Recipe 7: Uncle Bens salad from zucchini for the winter

• Zucchini – 2 kg
• Onion – 200 g
• Sweet pepper – 5-6 pcs.
• Tomatoes – 1 kg
• Vegetable oil – 1 cup (200ml)
• Sugar – 1 cup (200ml)
• Salt - 1 table. spoon
• Tomato paste – 200 g
• Water – 1 l
• Vinegar 9% - 100 ml

Prepare jars in advance, wash and sterilize.

Many housewives sterilize jars in the oven, in the microwave, but I sterilize them the old fashioned way over steam.

From this amount of products you will get approximately 4.5 liters of ready-made salad. Dissolve tomato paste in 1 liter of water. (I think that you can replace it with tomato juice or chopped tomatoes in the same quantity.) Then wash it thoroughly, peel all the vegetables and chop them. Decide for yourself how to cut into cubes or strips. For the Ankle Bens zucchini salad, I cut all the cuts into strips, I like it better that way. If you decide to dice, then cut all the vegetables into cubes.

Today we will prepare a zucchini salad for the winter “Riddle”. Do you know why the salad has this name? Because in its finished form, it is very difficult for the uninitiated to guess that this homemade preparation contains zucchini - their taste is not felt at all. My husband thought this recipe was completely similar to sauerkraut.

I was pleasantly surprised by the salad with its ease of preparation and bright appearance. I think this will be very popular in the winter season. Be sure to try it, I’m sure you will also like this salad - tasty, appetizing, moderately spicy.

Ingredients:

• 1 kg of zucchini;
• 300 g carrots;
• 200 g onions;
• 3-4 cloves of garlic;
• 3 tbsp. l. Sahara;
• 100 ml vegetable oil;
• 80 ml vinegar 9%;
• 1 tablespoon of salt with a small slide;
• 3-4 peas of allspice.

How to prepare zucchini salad for the winter “Riddle”:

Peel and wash the vegetables. Grate the carrots and zucchini separately onto a coarse grater. Cut the onion into small cubes - approximately 3-4 mm. Place zucchini, carrots and onions in a saucepan or deep bowl.

Press the garlic through a press or grate it. In a separate container, combine garlic, salt, sugar, vegetable oil and vinegar - this will be the marinade.

Add the marinade to the onions, carrots and zucchini and mix.

Cover the pan or bowl with a lid (or cover with cling film) and set aside for 2-3 hours.

During this time, the salad will release a lot of juice and become saturated with the aroma of garlic.

From the specified amount of ingredients, approximately 3 half-liter jars of salad are obtained. We pre-sterilize the jars, then wipe them dry. Place a pea of ​​allspice at the bottom of each jar and lay out the salad. Fill the jars with the juice remaining after laying out the salad to the very top.

We cover the jars with lids, but not tightly. Place the jars in a large saucepan. Pour warm water into it to the level of the “hangers” of the cans. Bring the water in the pan to a boil, then turn the heat to medium and sterilize the jars of salad for 20 minutes. do not forget to place a flat stand (for example, a plate) on the bottom of the pan or lay a folded napkin - this will prevent possible splitting of the cans.

A wonderful salad for the winter, which also has the wonderful name “Riddle”. Why "Riddle"? Because not everyone immediately knows what such a salad is made from.
It is very easy to prepare, very simple, and inexpensive.
I’m starting to prepare another canned food for the winter.
I prepare vegetables: zucchini, carrots, onions and garlic.

Now I’m starting to work with vegetables one by one.
I peel the zucchini and remove the core.

Grate the prepared zucchini on a coarse grater.

All this is done very quickly.
Then I do the same with the carrots, that is, I peel and grate them on a coarse grater.

I add the prepared carrots to the pan with the zucchini.

I peel the onions and cut them into small cubes.

I also put it in a pan with vegetables.
Now I’m preparing the marinade dressing. This is also done very quickly.

Grate the garlic into a bowl, add sea salt, granulated sugar, vegetable oil, vinegar and mix everything thoroughly.

Pour this dressing over the vegetables in the pan, mix thoroughly and cover with a lid.

Leave for 20 - 30 minutes so that the salad is saturated with the marinade, dressing and aromas.
Then put the salad into pre-sterilized jars and pour the juice that remains in the pan on top.

Now you need to sterilize these jars of salad. To do this, place a napkin on the bottom of the pan (to prevent the jars from cracking).

Place the jars, cover lightly with lids, pour water up to the shoulders of the jars and put on fire.

The jars need to be sterilized within 20 minutes. Then carefully remove them from the pan and screw the lids on tightly.

Turn the jars upside down, cover with a towel and keep it there until the jars cool completely. After which the jars with the “Riddle” salad are put away in a dark place.

Such a salad comes out of the bins at the right time and at the right hour, and then the pleasure comes.)) Healthy, easy, tasty!

Cooking time: PT01H00M 1 h.

Approximate cost per serving: 40 rub.