Preparations for the winter can be much more diverse than it seems at first glance. For example, salads can be rolled into jars literally any you want. I share an excellent option of zucchini and beans – moderately satisfying and light at the same time.
Ingredients
- Zucchini - 2 kg
- Beans - 600 g
- Carrots - 400 g
- Dill - 1 bundle
- Parsley - 1 bundle
- Onion - 400 g
- Sugar - 150 g
- Salt - 50 g
- Mustard Seeds - 1 tsp.
- Black Pepper - 10 peas
- Vegetable oil - 150 ml
- Tomato paste - 200 ml
- Water - 300 ml
- Vinegar - 100 ml
Step-by-step cooking recipe
Soak the beans overnight in advance and boil until tender.
Grate the carrots, chop the onion and cut the zucchini into cubes.
Mix vegetables with butter, sugar, salt and spices.
Add water, bring to a boil and boil for half an hour on low heat.
Add the beans, tomato and chopped greens.
Bring the salad to a boil again and cook for another 15 minutes.
Pour in the vinegar and roll the salad into sterilized jars.
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