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Uncle Bens zucchini salad recipes for the winter you will lick your fingers

Uncle Bens zucchini salad recipes for the winter you will lick your fingers


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A zucchini appetizer salad called Uncle Bens has been familiar to many since the 90s of the last century. It is canned for the winter or eaten freshly prepared. This homemade preparation is easy to prepare. The advantage is that recipes do not require additional sterilization of cans filled with tomato paste salad. This makes the cooking process easier and faster. In addition to the standard list of products, other ingredients (garlic, beans, curry, dried herbs) can be added to the Uncle Bence with zucchini winter preservation.

It is better to buy zucchini for such a preparation young. From the aged fruits, you will have to remove the seeds and the top peel. Before cooking, it is advisable to soak the zucchini, and then wipe it with a cloth napkin, removing the dirt.

Recipe number 1 (basic)

Squash salad prepared in this way is considered traditional. These recipes are great for vegetarians.

Required products:

  • 1 kg of zucchini or zucchini of milk ripeness;
  • olive or sunflower oil - 150 g;
  • garlic head;
  • 150 g sugar;
  • curry (Indian seasoning) - 2 tsp;
  • chilli hot peppers - 4 pcs.;
  • 0.5 tbsp. l. salt;
  • 50 g of regular table vinegar.

Step-by-step canning:

  1. Wash the zucchini and dry.
  2. Cut vegetables into small cubes or sticks.
  3. Peel the tomatoes. To do this, first make criss-cross cuts on the tomato. After that, put them in boiling water and boil for 2 minutes. Take out and place in cold water. The vegetables should now peel easily. Chop the pulp into pieces.
  4. After peeling the husks from the onion heads, cut into thin half rings.
  5. Prepare a composition for pickling: pour vinegar according to the recipe and oil into a container, add salt, granulated sugar, curry. Boil.
  6. Pour the zucchini or zucchini cubes into the marinade and cook for 10 minutes.
  7. Add chopped peppers and onions to the bowl. Boil for another 10 minutes.
  8. Place the tomatoes in a saucepan with zucchini and boil the same amount.
  9. The next step is to add the crushed garlic and boil the vegetables for two minutes.
  10. Arrange in jars and screw the lids tightly. During cooling, the jars should be in an inverted position.

Recipe number 2 (zucchini with tomato)

Meat dishes and poultry are in harmony with a salad of squash called Uncle Bens. It has an original sweet-sour aftertaste with a sharp edge.

List of ingredients for making salad:

  • unripe zucchini - 2 kg;
  • sunflower oil - 250 ml;
  • sweet pepper (always red) - 500 g;
  • onion heads - 3 - 4 pcs.;
  • 1 large head of garlic;
  • table vinegar - 60 g;
  • 1 liter of drinking purified water;
  • a tablespoon of table salt.

The order of canning snacks:

  1. Wash all vegetables and cut into equal parts.
  2. Boil the sugar and water syrup, add salt and add tomato paste, sunflower or olive oil.
  3. Boil chopped zucchini in this mixture. It is enough for about 10 minutes after the sauce has boiled.
  4. The next step is to add the remaining vegetable ingredients to the boiling pot. Boil time again about 10 minutes.
  5. Crush the garlic under a press, mix with vinegar and pour them into a saucepan with salad. After mixing the contents of the pan, boil for another 10 minutes.
  6. Now is the time to put the snacks into sterile sealed jars.
  7. After reaching room temperature, the workpiece is lowered into a cool cellar.

Recipe number 3 (with bell pepper and tomato sauce)

Several vegetables have been added to the ingredients of this preparation for the winter: bell peppers, tomato sauce and carrots. The salad is suitable not only for side dishes and meat, but can also be an independent snack. Zucchini is considered a unique vegetable, even after heat treatment, it practically does not lose useful trace elements.

For canning, you should prepare:

  • 0.5 l jar of Krasnodarsky sauce;
  • 2 kg of young zucchini;
  • 800 g onions;
  • 70 ml of regular vinegar;
  • 700 g sweet pepper;
  • 1 kg of tomatoes;
  • a glass of granulated sugar;
  • 1 tsp citric acid powder;
  • 250 ml of vegetable oil;
  • 0.5 cups of salt;
  • 600 g carrots;
  • 3 teaspoons curry (optional)

The vegetables are thoroughly washed and then chopped. Zucchini are cut into cubes, peppers are cut into long strips, onions are cut into thin half rings, tomatoes are cut into small slices, and carrots are grated.

To prepare Uncle Bens sauce for the winter, 600 ml of water and vegetable oil are poured into a saucepan according to the recipe. Add sauce, granulated sugar, salt. This mixture should boil for about 5 to 7 minutes.

Vegetables are added to the marinade one by one. Zucchini comes first. After everything boils, a quarter of an hour should pass. Then pepper and onion are placed in the container. When the water boils, the fire is reduced, the vegetables are stewed for another 10 minutes. Now it's the turn of carrots and tomatoes.

Gradually, the liquid released from the vegetables evaporates, and the mass becomes thick. But it should be borne in mind that the vegetable mass will not be homogeneous, like caviar. At this time, you can pour in vinegar and add citric acid. Add the curry at the same time and simmer the contents of the pan for another 2 to 3 minutes.

Put the salad in glass jars, which must first be sterilized. After that, they are hermetically sealed. After cooling down, you can take them to the basement for long-term storage or put them in a closet in the apartment.

Recipe number 4 (with unripe tomatoes)

This billet has a sweet and sour aftertaste of gravy. Rice is added to the traditional set of vegetables, which adds thickness and makes the salad more satisfying.

Some recipes call for half the zucchini, replacing the second half of the zucchini. In addition, Uncle Bens is cooked for the winter only from eggplant. The taste is excellent - you will lick your fingers.

Ingredients required to prepare the salad:

  • 4.5 kg of tomatoes (green or slightly brown);
  • 1.5 kg of bell pepper;
  • 450 g parboiled rice;
  • 150 ml of vinegar 9%;
  • 1 or 2 pods of bitter pepper;
  • carrots, zucchini (you can take zucchini) and onions - all ingredients 1 kg each;
  • 300 g of refined sunflower oil;
  • salt - 3 tbsp. l .;
  • ¼ glasses of sugar.

How to make a salad? The most time-consuming preparation procedure is the preparation of vegetables. They need to be washed, dried and crushed. Then zucchini, carrots, onions, tomatoes and bitter peppers are twisted through a meat grinder. The sweet pepper is cut into large cubes.

Pour vegetable puree into a saucepan and heat until boiling. Add granulated sugar, salt, sunflower oil heated in a pan (it will give a peculiar aroma) and boil for a quarter of an hour. During boiling, be sure to stir the brew so that the appetizer does not burn. Be careful as the mass may splash.

Rinse the rice and pour it into a container for the vegetable mixture. Cook the contents of the pot for another 15 minutes. Bell peppers are added last. After another 20 minutes, pour in vinegar. Salad is laid out in sterile jars while boiling. It is then hermetically sealed and covered with a blanket to allow slow cooling. This amount of ingredients will make about 8 liter jars of salad. Such preservation can be stored even in a warm room.


Watch the video: Zucchini Salad (July 2022).


Comments:

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  3. Aldrich

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  4. Advent

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