Salad of zucchini well complement any dish. His cooking does not require time-consuming and expensive products. Most of the ingredients can be grown in your garden.
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Ingredients salad
To prepare the zucchini in an amazing gravy, you will need the following products:
- 1 carrot;
- 5-6 cloves of garlic;
- 2 kg zucchini;
- 1 paprika;
- 1 apple;
- 1 onion;
- 2 pcs. hot pepper;
- 1 cup refined sunflower oil;
- 1 cup of sugar;
- 50 g of sodium chloride;
- 70-100 g of tomato paste;
- 100 g of vinegar (9%).
Salad can be prepared not only courgettes. Dish will not less tasty, if as a main ingredient will eggplant, cucumber or sweet pepper.
In preparing lettuce zucchini recommended to take tomato paste, because in the process of cooking vegetables will allocate a lot of juice. When the main ingredient of the dish - eggplant or cucumber, preference should be given juice tomato. A given number of products require 1 liter of tomato juice. Thanks to him, the salad will need consistency and will not be burnt.
The sequence of preparation
Zucchini is recommended to take the young (not overgrown), as they still do not have large seeds. Vegetables are cut in any convenient manner (rings, strips or cubes). They put in the dishes, which can be put on the fire. If all of the same old vegetables, ie, overgrown, they will have a hard rind. To salad turned out tender, peel vegetables is recommended to cut.
Carrot, onion, pepper, garlic and apple mince (minced can blender) and sent to squash. After stirring workpiece added spices, except vinegar. All the ingredients are mixed well again and put the dishes on the cooking plate.
After boiling, reduce the flame and leave to cook on a salad to simmer for at least 1 hour. That the products are not burnt, the pot (or other container in which to prepare zucchini) can be put on the flame spreader. In the process of cooking a salad should be regularly stir.
For 3-4 minutes before the end of cooking should add vinegar. If it pour in the beginning, in the process of cooking most of the acid evaporates. Lack of vinegar can degrade flavor quality. If the product is intended for long-term storage, i.e. preservation, the insufficient amount of acid can lead to fermentation and blasting caps.
When the zucchini given too much fluid, increase the cooking time. Accelerate the process of evaporation of excess moisture as possible, if you remove the pot covered. Additional salad stay on fire for 30-40 minutes will not spoil the taste quality dishes.
While the composition is to cook, you can begin to prepare the container for preservation. Banks are washed and sterilized for 15-20 minutes. Covers must also be heat treated. When salad is ready, it is applied directly to the banks and roll. If the glass container after sterilization had time to cool, it must be re-heated. Hot salad can not pour into a cold bowl. Otherwise, a sharp temperature drop can cause that the glass burst.
Courgettes in gravy can be canned or eaten immediately
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Read more: Step by step recipe gentle lecho without vinegar and oil