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Canned zucchini salad

Unfortunately, I don't have enough time for canning for the winter. But it helps my mother-in-law, who cooks and everyone's favorite delicious things, and is constantly experimenting and trying something new. Here and this salad came in handy in the season of zucchini, when they needed to be urgently utilized. We recently opened the first jar and it was immediately emptied. It turned out very tasty and spicy, so in the summer season do not miss this appetizer.

zucchini salad

Composition:

  • zucchini – 3 kg
  • carrots – 3 pcs.
  • garlic – 0,5 tbsp.
  • parsley – bundle
  • sunflower oil – 1,5 tbsp.
  • sugar – 1 tbsp.
  • vinegar – 1 tbsp.
  • salt – 2 tbsp.
  • ground pepper – 1 tbsp.

Cooking zucchini salad:

Cut zucchini into large cubes. Grate the carrots on a Korean carrot grater. Grind the garlic with a garlic press.

Stir everything together and leave for 3 hours.

Then put everything into sterilized half-liter jars and sterilize for 20 minutes.

Allow to cool.

Wrap the salad, turn upside down, cover and leave to cool completely.

Allow to cool.

Favorite appetite!

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