Zucchini salad for winter without sterilization
Zucchini salad for winter is a multifunctional preparation. It can be served directly as a salad or used as a dressing in first courses. In any case, the salad turns out delicious, satisfying and healthy due to a large number of vegetables.
Ingredients
Step-by-step cooking recipe
Wash the rice and boil until half cooked.
Peel the onion, cut into cubes and fry in preheated vegetable oil until transparent.
Add grated carrots to the onion in the pan, stir and fry the vegetables for another 10 minutes.
Peel the bell pepper from the seeds and stalks, cut into cubes and send it to the onions and carrots. Stir and simmer for 10 minutes.
Wash the tomatoes, cut them into small slices and place them in a cooking pot.
Add the fried vegetables, salt and sugar to the tomatoes. Simmer the vegetables over low heat until the tomatoes give juice.
Peel the zucchini from the skin and seeds, cut into cubes. Place in a saucepan with boiling vegetables and simmer everything together, stirring, for 15 minutes.
A couple of minutes before cooking, add rice, crushed garlic and vinegar. Mix well.
Pack the boiling salad in pre-sterilized jars, roll it up, turn it upside down, wrap it up and cool it. Store the workpiece in a cool, dark place.
