Light zucchini salad with rice and vegetables for the winter

Portions: 10 persons | Preparation: 100 minutes

An excellent salad for both meat dishes and as a light snack in between. Stored in sterilized jars, it can be enjoyed all winter long. 4.5 liters of salad can be prepared from the specified ingredients.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Light zucchini salad with rice and vegetables for the winter
Light zucchini salad with rice and vegetables for the winter

Portions: 10 persons | Preparation: 100 minutes

An excellent salad for both meat dishes and as a light snack in between. Stored in sterilized jars, it can be enjoyed all winter long. 4.5 liters of salad can be prepared from the specified ingredients.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

season: Autumn, Summer | region: Eastern Europe | preparation: Cooking, Stewing | menu: Salads | cuisine: Russian recipes

Ingredients

  • 350 g rice
  • 2 kg courgettes
  • 1 kg onions
  • 1 kg carrots
  • 1 kg tomatoes
  • 4 tbsp salt
  • 100 g sugar
  • 250 ml vegetable oil
  • Garlic, to taste
  • 50 ml Vinegar, 9%

Instructions

  1. Boil the rice until done.
  2. Let it cool for 20 minutes.
  3. Cut the courgettes into medium-sized pieces.
  4. Chop the onions.
  5. Roughly grate the carrots.
  6. Crush the tomatoes in a blender.
  7. All the vegetables Place in a saucepan.
  8. Add the salt, sugar, and vegetable oil and stir.
  9. Cover the saucepan with a lid.
  10. Simmer over low heat for about 1 hour, stirring occasionally.
  11. Bass the rice and chopped garlic to taste for about 1 hour Add 10 minutes before the end of the boil.
  12. Remove the pot from the heat.
  13. Stir in the vinegar.
  14. Pour the finished salad into sterilized jars.
  15. Close the jars tightly, wrap warm and leave to cool.
  16. Zucchini salad in the dark, keep cool place.

Utensils

  • pan
  • knife
  • cutting board
  • sterilized glasses