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Салат с кабачками на зиму

Winter Zucchini Salad

A winter salad of zucchini, young carrot, onion and parsley in a vinegar marinade made "by eye" - the vegetables marinate in their own juice and are sealed into jars.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating 2 hours
Total Time 2 hours 45 minutes
Servings: 2 jars (approx.)
Course: Preserves and canning
Cuisine: Home cooking
Ingredients Method Notes

Ingredients
  

  • fresh zucchini
  • young carrot
  • curly parsley
  • onion
  • vinegar to taste
  • salt to taste
  • sugar to taste
  • water

Method
 

  1. Wash and cut up all the vegetables however you like. Mix them together.
  2. Add vinegar mixed with a bit of water, along with salt and sugar to taste.
  3. Let sit for a couple of hours so the vegetables release their juice and marinate.
  4. Pack the salad into jars almost to the top and pour in the remaining marinade.
  5. Sterilize the jars in boiling water for 15 minutes each and seal.
  6. Let the sealed jars cool completely and store in the cellar. Happy preserving!

Notes

There's no exact recipe here - the amount of vegetables and marinade is made by eye, to your own taste.