Zucchini and Cucumber Salad
Description
So, for the salad it is best to use young zucchini and cucumbers with immature seeds. But if your harvest has overripened, that’s no problem! Peel the vegetables, remove the overripe seeds, and then weigh the vegetables—the zucchini and cucumber should be in equal proportions. Add the remaining ingredients, spices, and herbs and cook until done. See more details in the recipe. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
1. Prepare the vegetables and spices — let's get started!
- 2
Step 2
2. Wash all the vegetables thoroughly. Peel the zucchini and cut into small pieces.
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Step 3
3. Peel the cucumbers, cut each one lengthwise, then into pieces.
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Step 4
4. Cut the tomato into cubes (if the skin is very thick, it's better to peel it), grate the carrot on a coarse grater.
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Step 5
5. Place all the vegetables in a pot. Add salt, sugar, vegetable oil, tomato paste, and garlic (slice it into thin pieces or press it through a garlic press). Place the pot over heat, bring to a boil, and cook for 40 minutes over low heat.
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Step 6
6. Add the chopped herbs and vinegar. Stir. Cook for another 10 minutes.
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Step 7
7. The salad is ready.
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Step 8
8. Prepare sterile jars and lids. This amount of ingredients yields 2 half-liter jars. Pack the hot salad into the jars and seal tightly. Turn the jars upside down until completely cool, then store in the cellar or pantry.
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Step 9
9.