Cucumber, zucchini and pepper salads for the winter: recipes with photos at home

Salad of peppers, cucumbers and zucchini is a kind of winter preparation, which will give you delight in taste and pleasant aroma. Complementing the classic recipe with various ingredients, you can make an original snack dish. There are many popular ways to check them out.

Each housewife will be able to choose a recipe to her taste

Rules for the preparation of salads from peppers, zucchini and cucumbers

Attention should be paid to the quality of the products. Set aside vegetables with signs of spoilage.

Preparation of ingredients:

1. Vinegar, sugar, and salt are all great preservatives to help preserve salad. The indicated volumes should be strictly observed.
2. First, rinse everything thoroughly with plenty of water and wipe with a kitchen napkin.
3. Any zucchini can be used. Only in middle-aged fruits, the skin and seed part should be cut off.
4. Choose cucumbers that are not overgrown and not deformed, they will need to remove the tips. More often they are given the shape of half rings. Some people use a special curly knife.
5. Bell peppers with a fleshy structure are better suited for salad because they are able to retain their shape and give more flavor.
6. You should pay attention to tomatoes. There are varieties that have a thick skin. It needs to be removed. To do this, make several punctures and scald with boiling water.

The steps to prepare the cans should not be skipped. Use only glassware that has been rinsed with soda solution and sterilized in the oven, microwave or over steam.

The classic recipe for cucumber, zucchini and pepper salad

The salad is known as "Monastyrsky"

Composition for 2.5 kg of cucumbers:

• ripe tomatoes - 0.5 kg;
• young zucchini - 2 kg;
• bulgarian pepper - 0.5 kg;
• refined oil - 1 tbsp.;
• onions - 0.5 kg;
• acetic acid - 1 tbsp. l .;
• sugar, black pepper and salt to taste.

Prepare a salad using a step-by-step guide:

1. Rinse vegetables, wipe with napkins and peel.
2. Cut the tomatoes into plastics, the bell peppers into strips, and the cucumber into half rings. Put everything in a saucepan.
3. Sauté chopped onions in a large skillet with butter until transparent. Add the zucchini, which needs to be shaped into cubes in advance. Put out a little. If everything is not included, then fry in parts. Transfer to the rest of the vegetables.
4. Calcine the rest of the refined oil and pour into a saucepan.
5. Move the pot to the stove and bring to a boil. Stir constantly with a spatula to prevent sticking.
6. Add spices, salt and sugar during cooking.
7. After half an hour, pour vinegar and leave on fire for another quarter of an hour.

Immediately after the end of cooking, spread the composition over clean dishes.

Salad for the winter of cucumbers, zucchini and peppers with garlic

Product set:

• sweet pepper - 1 kg;
• cucumbers, zucchini - 1.5 kg each;
• peeled garlic - 100 g;
• dill - 1 bunch.

Composition for the marinade:

• tomato paste - 500 ml;
• vinegar - ½ tbsp.;
• salt - 2.5 tbsp. l .;
• vegetable oil - 1 tbsp.;
• sugar - 1 tbsp.

Salad preparation process:

1. Rinse and dry vegetables thoroughly.
2. Separate the ends of cucumbers and cut into oblong pieces.
3. Grind young zucchini in the same way.
4. Peel the bell pepper from seeds and stalks. Cut into strips.
5. Chop the herbs and mix everything in a saucepan.
6. Boil the products indicated in the marinade in a saucepan and pour into the vegetables.
7. Cook for 20 minutes. Count the time from the moment of boiling, remembering to stir.

Fill sterilized jars with the composition, roll up and cool the genus with a blanket.

Zucchini, cucumber and pepper salad recipe with carrots

This recipe will make a colorful salad.

Ingredients:

• onions, carrots, zucchini with cucumbers and bell peppers - all 0.5 kg each;
• tomatoes - 1 kg;
• vinegar 9% - 40 ml;
• vegetable oil - 150 ml;
• granulated sugar - 3 tbsp. l .;
• salt - 1.5 tbsp. l .;
• black pepper - 5 peas;
• bay leaf - 2 pcs.

Step-by-step recipe:

1. Prepare vegetables after washing and drying them. Peel the bell peppers and zucchini, remove the skin from the tomatoes and remove the stalk. Cut everything into small pieces.
2. Remove the husk from the onion, chop finely. Chop the carrots on the coarse side of a home grater or using a food processor.
3. Put all the products in a prepared container, add black pepper, salt, vegetable oil, sugar and bay leaf.
4. Stir with a spatula and place on the stove. Reduce the flame when the mixture boils.
5. After 10 minutes, pour in the vinegar and warm up a little more.

Arrange in jars, which are turned over and cooled in a covered state.

Preservation of cucumbers, zucchini and peppers without sterilization

Sterilization is time-consuming, which can be saved if you use this recipe to prepare your salad for the winter.

The spiciness of this dish can be adjusted independently.

Product set:

• cucumbers, peeled zucchini - 1 kg each;
• tomatoes - 6 pcs.;
• red pepper - 1 tbsp. l .;
• garlic - 2 heads;
• onions - 5 pcs.;
• sugar - 4 tbsp. l .;
• multi-colored bell pepper - 5 large fruits;
• vegetable oil - 1 glass;
• salt - 1 tbsp. l. with a slide;
• vinegar essence - 1 tbsp. l .;
• dill.

Cooking instructions are described step by step:

1. Rinse vegetables, wipe dry.
2. Young zucchini does not need to be peeled; the dense skin and large seeds must be removed. Shape into cubes.
3. Cut cucumbers and tomatoes into plates at least 1 cm thick.
4. Remove the inner part with the stalk from the pepper, chop.
5. Place prepared food in a large enamel bowl and add butter, granulated sugar, garlic and salt. Stir and set aside.
6. After about an hour, the vegetables will produce enough juice. Add finely chopped onion and put on fire. After boiling, cook for another quarter of an hour. Add hot pepper, dill and vinegar a couple of minutes before the end.

Without turning off the heat, put in clean and sterilized jars, roll up. Cool under the covers by turning over.

Spicy salad for the winter of cucumbers, peppers and zucchini

Spicy snack salads are very popular during the cold season.

Ingredients:

• fresh cucumbers - 1 kg;
• Bulgarian pepper (preferably multi-colored) - 300 g;
• zucchini - 1 kg;
• onions - 200 g;
• salt - 50 g;
• garlic - 10 cloves;
• black pepper - 10 peas;
• hot pepper - 1 pod;
• vinegar 9% - 75 ml.

Detailed description:

1. Dry the vegetables after washing.
2. For cucumber zucchini, remove the tips and cut into thin rings.
3. Peel the onion and pepper. Give them any shape.
4. Chop the garlic into slices.
5. Transfer everything to a large enamel bowl, add salt and mix.
6. Distribute two types of pepper in sterilized jars: peas and chopped pod.
7. Spread the salad, tamping a little.
8. Pour vinegar into each bowl, and then boiling water. 1 jar with a volume of 500 ml requires approximately 200 ml of water.
9. Sterilize within a quarter of an hour.

Cork immediately, turn over and cool.

Storage rules

Tightly sealed and sterilized lettuce retain its flavor and aroma throughout the year in a cool place.

The workpieces must be placed in the refrigerator under the plastic cover. The shelf life will be reduced to 3-4 months.

Conclusion

Salad from peppers, cucumbers and zucchini does not require special skills and knowledge. It is attracted not only by its simplicity in production, but also by its delicate taste and aroma, which will remind you of summer days.

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