Zucchini salad for the winter - very tasty and quick recipes in Korean, with mayonnaise, rice and tomatoes

Making zucchini salad for the winter is not at all difficult. Recipes describe each step in great detail and no difficulties arise even for beginner housewives. Many methods of canning do not require sterilization, which significantly simplifies and speeds up the harvesting process. Tomatoes, carrots, bell peppers, onions and eggplants are usually included as related ingredients. In sharp varieties, such as "Teschin tongue" and zucchini in Korean, include bitter chili and garlic. These components give the vegetables a burning taste and make the flavor more pronounced, rich and bright.

Salad of zucchini for the winter "Lick fingers" without sterilization - a recipe with step by step photos

Making a zucchini salad for the winter, about which everyone who tries will say “you will lick your fingers” is not at all difficult. The composition of the recipe includes a minimum of components, and for the marinade only sunflower oil, vinegar, salt and sugar are used. Due to this, the dish is moderately spicy and retains a pronounced juiciness and fresh vegetable taste.


Necessary ingredients for winter squash salad without sterilization

  • zucchini - 2 kg
  • sweet pepper - 1 kg
  • onion - 10 pcs.
  • tomato juice - 1 l
  • vegetable oil - 1 tbsp
  • sugar - 150 g
  • salt - 100 g
  • vinegar - ½ st

Step-by-step instructions, how not to sterilize, to prepare for the winter salad with zucchini

  1. In onions, remove the pellets, pepper and zucchini, rinse and dry. Each component is cut into cubes of medium size.SIK-008
  2. Vegetable oil and vinegar pour into the pot, add salt, sugar, mix well and bring to a boil.SIK-009
  3. When the marinade begins to boil, add tomato juice and cook for 3-4 minutes.SIK-010
  4. Pour the zucchini into the boiling liquid and cook for 5-7 minutes, turning the fire into a moderate mode.SIK-011
  5. Then put onion and pepper, stir and boil for another 10 minutes. Be sure to stir regularly, so that the vegetables are not burnt.In the hot state, put them into dry sterilized jars, seal the lids and cool them upside down, covering with a rug or blanket on top. Store in a cool, dark place.

Spicy raw zucchini salad with garlic and pepper - recipe for video

The video recipe tells how to make spicy winter salad from raw zucchini, garlic and pepper at home. Finished appetizer successfully complement meat or fish dishes, potatoes and large side dishes, suitable for filling Italian pasta and give the original shades of solyanka or vegetable soup.

How to quickly cook for the winter delicious salad of zucchini and eggplant - recipes with photos

With this recipe, you can quickly cook for the winter a luxurious salad of zucchini and eggplant. The specialty of the dish is that the vegetable is first fried in sunflower oil until light golden and then sent to stew. Due to this treatment, the dish gets an unusual, rich and memorable taste.


Essential ingredients for a quick winter salad with zucchini and eggplant

  • zucchini - 1 kg
  • eggplant - 1 kg
  • tomatoes - 1 kg
  • carrot - 1 kg
  • onion - ½ kg
  • garlic - 1 head
  • salt - 1 tbsp
  • vegetable oil - 100 ml
  • citric acid - ½ tsp
  • black ground pepper - ½ tsp

Step-by-step instructions to the recipe for cooking delicious eggplant and zucchini salad

  1. Wash vegetables well and dry. Squash and eggplants chop rings, and then cut each ring into four parts.
  2. Grate the carrots, peel the onions from the husks and chop into half rings.
  3. Tomatoes cut into slices.
  4. Heat a frying pan and pour half a portion of vegetable oil on it. Fry zucchini and eggplant slices until light golden crust over high heat. Then add the carrot and cook another 4-6 minutes.
  5. Pour the remaining oil in a saucepan, add onions and simmer on low heat. After 5-7 minutes, put the tomatoes, make a weak fire and simmer for half an hour. Stir from time to time so that the mass does not burn.
  6. Add the roasted zucchini, eggplants and carrots to the stew pan, salt, season with ground pepper, mix gently, cover with the lid and simmer for about 10 minutes.
  7. Then pour the garlic, passed through a press, citric acid and leave on the fire for another 5 minutes.
  8. Hot pack in cans, cork with lids, turn over, close with a thick cloth and leave to cool completely. Then carried to a dry basement or pantry.

Tasty salad of zucchini for the winter - a recipe with mayonnaise and tomato paste


Winter squash salad, cooked according to this recipe, turns out to be quite thick and with a consistency something like caviar. Mayonnaise, which is part of the dish, gives it a tender and pleasant creamy taste, and tomato paste enriches with unobtrusive spiciness.

Necessary ingredients for salad with the addition of zucchini, mayonnaise and tomato paste

  • zucchini - 1 kg
  • onion - 300 g
  • carrot - 300 g
  • Tomato paste - 2 tbsp
  • mayonnaise 67% - 3 tbsp
  • flour - 1 tbsp
  • parsley root - 1 pc
  • greens - ½ beam
  • sunflower oil - 50 ml
  • salt - 1 tbsp

Step-by-step instructions on how to make winter squash salad with mayonnaise and tomato paste

  1. Vegetables are well washed, dried and cleaned from the skins. Chop the zucchini in small cubes, grate carrots, parsley root - finely chop, chop onion finely.
  2. Pour sunflower oil on a heated pan, put zucchini and, cover with a lid, hold on low heat for about 10 minutes, so that excess moisture can evaporate.
  3. In another skillet, spasserovat bulb onions to transparency, pour grated carrots and parsley root, and stew on low heat for 8-10 minutes.
  4. Then add mayonnaise and tomato paste, mix gently and cook for another 2-3 minutes.
  5. Pour the roasted zucchini, stir and then another 10-12 minutes.
  6. When the mass is compacted, and all the liquid disappears, salt, pepper, put the flour, stir and cook for another 5 minutes, always stirring, so that the vegetables are not stuck to the bottom.
  7. Prepack the finished product on dry jars, sterilize the necessary time (for pollitrovok - 15 minutes, for liter - 25 minutes), tighten with lids and leave at room temperature until completely cooled. Store in a cool dark place.

A hearty salad with zucchini and rice for the winter - a recipe with a photo


To preserve for the winter a salad with zucchini and rice is very beneficial. It will not only satisfy hunger, but also saturate the body with valuable substances and beneficial vitamins. The level of sharpness can be adjusted independently. To enhance the stinginess, add ½ teaspoon of ground cayenne pepper or a little finely chopped chili. When you want, on the contrary, to soften the sharpness, you should replace the onion with sweet, and instead of table vinegar use a more delicate apple.

Necessary ingredients for a hearty salad of zucchini with rice

  • zucchini - 2 kg
  • onions - 1 kg
  • tomatoes - 1 kg
  • carrot - 1 kg
  • rice - ½ kg
  • sunflower oil - 250 ml
  • vinegar - 100 ml
  • garlic - 6 cloves
  • sugar - 120 g
  • salt - 100 g

Step-by-step instructions for a recipe for salad prepared from young zucchini and rice

  1. Rinse vegetables and dry on a kitchen towel. Tomatoes are blanched in boiling water and skinned. Grind pulp with a blender to a state of uniform mashed potatoes.
  2. Peel and grate the carrots.
  3. Peel off bulbs, finely chop heads
  4. Remove the stalk and seeds from the pepper, then chop into small cubes. Also deal with zucchini.
  5. Place all processed vegetables in a pan of suitable size, pour tomato sauce, add salt, sugar, add vegetable oil and garlic, previously passed through a press.
  6. Place on the stove and bring to a boil over moderate heat. Reduce heat to minimum and cook for half an hour.
  7. Rinse the rice thoroughly in several waters, discard in a colander, so that the glass excess moisture and pour to the vegetables. Mix thoroughly and cook for another 30 minutes.
  8. At the end, pour the vinegar, boil for 10 minutes, pack on dry sterilized jars, roll up and cool in an inverted form, pre-wrapped with a blanket.

Recipe for harvesting lettuce with zucchini and tomatoes for the winter in stages


How to make a salad with zucchini, tomatoes, carrots and bell peppers for the winter, will tell you a detailed step-by-step recipe. The finished dish will be very beautiful, tasty and healthy. The consistency of vegetables will be moderately dense and juicy, and the taste will please with richness and reasonable sharpness.

Essential ingredients for making delicious zucchini and tomato salad for the winter

  • zucchini - 1 kg
  • tomatoes - 1 kg
  • Bulgarian pepper - 1 kg
  • carrot - 1 kg
  • garlic - 1 head
  • allspice peas - 16 pcs
  • mustard seeds - 16 pcs
  • vinegar - 150 ml
  • sugar - 100 g
  • salt - 80 g
  • water - 2 l

Step-by-step instructions on how to prepare squash-tomato salad for the winter period

  1. Wash vegetables thoroughly in running water and dry with a paper towel. Tomatoes cut into medium-sized slices, carrots - ringlets, zucchini and pepper - neat identical cubes.
  2. At the bottom of dry sterilized cans put garlic cloves, mustard peas and allspice.
  3. Place the next pepper on the next layer, put the carrot rings and zucchini cubes on it, and then fill the jars with tomato slices to the top.
  4. For the marinade, pour the water into a deep pan, dissolve the sugar, salt in it and bring to the boil.
  5. Add vinegar to boiling liquid, boil for 2-3 minutes and pour hot marinade into jars of vegetables.Sterilize, roll up with metal lids, turn them upside down, wrap with a thick cloth and leave for 24 hours to cool the blanks. Store in a cellar or dry cellar.

Salad with marinated zucchini for the winter - very tasty homemade recipes


The recipe for the preparation of vegetable salad for the winter is that zucchini first marinade in wine vinegar with salt for about an hour and then combine with the rest of the vegetables and refuel with brine. As a result, the squash pulp acquires a pleasant, savory taste and gives the original homemade original, exquisite notes.

Necessary ingredients for the winter harvesting of marinated zucchini salad

  • zucchini - 2 kg
  • Bulgarian pepper - 1 kg
  • onions - 1 kg
  • garlic - 12 cloves
  • water - 2 l
  • White wine vinegar - 12 tbsp
  • salt - 4 tbsp
  • sugar - 8 tbsp. l
  • black pepper peas - 10 pcs
  • bay leaf - 6 pcs

Step by step instructions on how to make a delicious marinated salad with zucchini for the winter

  1. Vegetables thoroughly wash and drain. Zucchini cut into long strips, plenty of white vinegar and sprinkle with salt. Leave on for 40-60 minutes to marinate.
  2. Remove the stalk and seeds from the pepper and chop the flesh into thin cubes.
  3. With the onions to remove the husks and nashinkovat head half rings.
  4. Transfer the onions and peppers to the zucchini and mix thoroughly.
  5. To fill the water boil over high heat, pour in sugar, salt and pepper, put the bay leaf and boil for 10-15 minutes. Make sure that sugar and salt are completely dissolved in the liquid.
  6. To fill the dry sterilized jars with vegetable stock, in each top throw a clove of garlic, add a tablespoon of vinegar and pour boiling brine to the shoulders.
  7. Sterilize containers with salad for the required amount of time (based on the size of the container), roll up under the metal lids, turn them upside down, roll them up with a warm blanket and cool completely. For winter storage carry in the pantry.

Quick salad of zucchini in Korean style for the winter without sterilization - recipe with photos


The recipe describes the fastest version of canning for the winter zucchini salad in Korean. The cooking process is very simple and takes little time. Sterilization of the dish is not required. Ten-minute boiling of vegetables in oil-vinegar filling and hermetic seaming under the tin lids ensure long preservation of the product.

Ingredients for a quick Korean salad with zucchini for the winter

  • zucchini - 3 kg
  • carrot - 1 kg
  • onion white - ½ kg
  • vinegar - 100 ml
  • vegetable oil - 200 ml
  • salt - 4 tbsp
  • sugar - 200 g
  • seasoning for Korean carrot - 40 g

Step-by-step instructions on how to quickly and without sterilization roll up Korean squash salad in banks

  1. Rinse vegetables in running water and dry on paper towel. Peel zucchini and, together with carrots, grate on a Korean grater. Peel the bulbs and cut the head into thin half rings.
  2. Fold all the ingredients in a deep bowl, pour a mixture of vinegar and vegetable oil, add sugar, salt and Korean seasoning. Mix well with your hands, lightly pressing on the vegetables, to begin to stand out juice.
  3. Leave for 2-3 hours on the kitchen table so that the mass is well soaked with marinade.
  4. Then put the saucepan with zucchini on the stove and bring to a boil. Boil for 8-10 minutes over moderate heat, stirring regularly to prevent the salad from burning.
  5. Hot-packaged on dry, sterilized cans, turn upside down, wrap in a large bath towel and leave to cool completely.
  6. Store in a cool place, not subject to direct sunlight on the banks.

The best recipe for salad with zucchini in Korean for the winter


To the best of an acute, juicy and rich salad with zucchini in Korean, preserved according to this recipe, will become a bright, memorable highlight of the winter ration. Its fresh but slightly spicy taste will emphasize the richness of meat dishes, add original shades to the fish and give originality to potatoes and cereal side dishes.

Necessary ingredients for making winter Korean salad with zucchini

  • zucchini - 1.6 kg
  • Bulgarian pepper - 4 pcs
  • carrots - 4 pcs
  • onion - 4 pcs
  • dill - 1 bunch
  • garlic - 8 cloves
  • vegetable oil - 120 ml
  • vinegar - 80 ml
  • sugar - 4 tbsp. l
  • salt - 2 tbsp
  • ground red pepper - ½ tsp
  • ground black pepper - ½ tsp
  • coriander - 2 tsp
  • ground paprika - 2 tsp
  • turmeric - 1 tsp

Step-by-step instructions on how to make Korean zucchini salad for the winter at home

  1. Wash vegetables in running water and dry on a kitchen towel. Peel carrots and zucchini and grate them on a Korean grater with a long thin straw.
  2. At the Bulgarian pepper cut the stem, take out the seeds, and cut the pulp with elongated thin strips.
  3. Chop the heads of garlic with a sharp knife or pass through the press.
  4. Remove the husks from the onion and chop the heads themselves into small cubes.
  5. Place processed vegetables in a deep container.
  6. For the marinade, combine butter, vinegar, sugar, salt, all spices and spices, lightly beat with a fork and pour the liquid into a container of vegetables.
  7. Mix very carefully, trying not to damage the thin, long straws. Cover the pan with a lid and leave for 2-3 hours to allow the mass to drain, and the slices of vegetables become softer.
  8. After the time has expired, put the salad in dry clean cans, top it with marinade juice, strain it, roll it under the lids, turn it upside down, wrap it in a blanket and leave it for one day.
  9. Store preserved cold in a cool place, protected from sunlight.

Salad of zucchini and tomatoes "Teschin language" for the winter - a recipe with photos


Salad "Teschin language" - one of the most favorite homemade snacks. There are a lot of recipes for creating a dish, but the most popular option is cooking for the winter with zucchini and tomatoes. In addition to vegetables, the composition includes hot peppers. He adds the necessary sharpness to the dish and saturates the aroma with spicy-spicy notes.

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