Zucchini salad for the winter
6 servings
180 minutes
A thick, fragrant mixture of zucchini, tomatoes, apples, honey and herbs with spices.
1
Cut the tomatoes crosswise, dip them in boiling water for 30 seconds, then transfer to ice water. Peel the skin and chop finely. Chop the cilantro, garlic, and chili finely.
- Tomatoes: 400 g
- Coriander: 5 sprig
- Garlic: 6 cloves
- Chili pepper: 1 piece
2
Peel the apples from seeds and skin, and cut into small cubes.
- Apple: 2 pieces
3
Peel the zucchini, slice it into thin rounds, and fry in vegetable oil. Lay the rounds in a single layer and fry for 3-4 minutes on each side; they should remain slightly crispy and firm.
- Zucchini: 800 g
- Vegetable oil: 110 ml
4
Heat vegetable oil in a deep skillet and sauté tomatoes, apples, and chili over medium heat for 10 minutes, stirring.
- Vegetable oil: 110 ml
- Tomatoes: 400 g
- Apple: 2 pieces
- Chili pepper: 1 piece
5
Add coriander, garlic, chili, honey, vinegar, sugar, and salt. Simmer for 10 minutes while stirring until the vegetables are soft.
- Coriander seeds: 1 teaspoon
- Garlic: 6 cloves
- Chili pepper: 1 piece
- Honey: 2 tablespoons
- Apple cider vinegar: 75 ml
- Cane sugar: 1 tablespoon
- Salt: 3 teaspoons
6
Layer zucchini and stewed vegetables in sterilized jars. Seal, turn upside down, wrap in a blanket and leave for a day. Then turn over and store in a cool, dark place.
- Zucchini: 800 g
- Tomatoes: 400 g
- Apple: 2 pieces