Zucchini Salad for Winter

Preserves | Russian cuisine

⏳ Time

3 hours + 3 days

🥕 Ingredients

🍽️ Servings

Description

A thick, aromatic mixture of zucchini, tomatoes, apples, honey, and herbs with spices.

Ingredients

Tomatoes - 14.1 oz
Courgette - 28.2 oz
Apple - 2 pieces
Cilantro - 5 sprigs
Garlic - 6 cloves
Mild Chili Spice - 1 piece
Vegetable Oil - 3 fl oz
Coriander essential oil - 1 tablespoon
Honey - 2 spoons
Apple Cider Vinegar - 2 fl oz
Raw cane sugar - 1 tablespoon
Salt - 3 spoons

Step by Step guide

Step 1

Make a cross-shaped incision on the tomatoes, then plunge them into boiling water for 30 seconds. After that, transfer them to ice water. Remove the skin and finely chop the tomatoes. Finely chop the cilantro, garlic, and chili.

Step 2

Remove the seeds and skin from the apples, then cut them into small cubes.

Step 3

Peel the zucchini and slice it into thin rounds. Fry in vegetable oil, laying the rounds in a single layer. Cook for 3-4 minutes on each side until they remain slightly crispy and firm.

Step 4

Heat vegetable oil in a deep skillet and sauté the tomatoes, apples, and chili over medium heat, stirring, for 10 minutes.

Step 5

Add coriander, garlic, chili, honey, vinegar, sugar, and salt. Simmer, stirring, for 10 minutes until the vegetables become tender.

Step 6

Layer zucchini and stewed vegetables in sterilized jars. Seal the jars, turn them upside down, wrap them in a blanket, and leave them for a day. After that, turn them right side up and store in a cool, dark place.