Zucchini Salad for Winter
Description
Ideal for winter pantry storage. Keep the salad in a cool place away from direct sunlight; it keeps well all winter until the next zucchini harvest. Be sure to sterilize your canning jars in advance using whichever method is convenient for you, and don’t forget the lids—they need sterilizing too. Let’s get started. Store in a cool, dark place.
Instructions
- 1
Step 1
1. Prepare the ingredients and necessary spices for the salad. Choose young zucchini so there are no hard seeds inside. Peel the beet and slice it thinly.
- 2
Step 2
2. Trim the ends off the zucchini and shred the vegetable into thin, long matchsticks. I use a Korean-style vegetable slicer. There’s no need to squeeze out the moisture!
- 3
Step 3
3. Add grated beet and onion sliced into half-moons to the zucchini.
- 4
Step 4
4. Transfer the vegetables to a deep heavy-bottomed pot or a kazan. Add salt, sugar, and vegetable oil, and simmer over low heat for 35 minutes from the moment it comes to a boil. Five minutes before the end, pour in the vinegar and mix the salad.
- 5
Step 5
5. Zucchini winter salad is ready. Pack it into sterilized jars and seal them.