Recipes for zucchini salad Ankle Bens for the winter will lick your fingers

A zucchini salad appetizer called Uncle Bens has been familiar to many since the 90s of the last century. It can be preserved for the winter or eaten freshly prepared. This homemade recipe is easy to prepare. The advantage is that the recipes do not require additional sterilization of the jars filled with tomato paste salad. This makes the cooking process easier and faster. In addition to the standard list of products, other ingredients (garlic, beans, curry, dried herbs) can be added to winter canned Uncle Bens with zucchini.

It is better to buy young zucchini for this preparation. The seeds and outer skin will have to be removed from aged fruits. Before cooking, it is advisable to soak the zucchini and then wipe it with a cloth to remove dirt.

Recipe No. 1 (basic)

Zucchini salad prepared this way is considered traditional. Recipes for such preparations are great for vegetarians.

Required Products:

• 1 kg of zucchini or zucchini of milky ripeness;
• olive or sunflower oil - 150 g;
• garlic head;
• 150 g sugar;
• curry (Indian seasoning) - 2 tsp;
• capsicum hot pepper - 4 pcs.;
• 0.5 tbsp. l. salt;
• 50 g of ordinary table vinegar.

Step by step canning:

1. Wash the zucchini and dry.
2. Cut vegetables into small cubes or bars.
3. Peel the tomatoes. To do this, first make cross cuts on the tomato. After that, put them in boiling water and boil for 2 minutes. Remove and place in cold water. The vegetables should now peel easily. Grind the pulp into pieces.
4. After peeling the onion heads, cut into thin half rings.
5. Prepare the marinating mixture: pour vinegar according to the recipe and oil into a container, add salt, granulated sugar, and curry seasoning. Boil.
6. Add zucchini or zucchini cubes to the marinade and cook for 10 minutes.
7. Add chopped peppers and onions to the container. Boil for another 10 minutes.
8. Place the tomatoes in a saucepan with the zucchini and boil the same amount.
9. The next step is to add crushed garlic and boil the vegetables for about two minutes.
10. Place into jars and screw the lids on tightly. While cooling, the jars should be upside down.

Recipe No. 2 (zucchini with tomato)

Meat dishes and poultry go well with a zucchini salad called Uncle Bens. It has an original sour-sweet taste with a hint of spice.

List of ingredients for preparing the salad:

• unripe zucchini - 2 kg;
• sunflower oil - 250 ml;
• sweet pepper (necessarily red) - 500 g;
• onion heads - 3 - 4 pcs.;
• 1 large head of garlic;
• table vinegar - 60 g;
• 1 liter of drinking purified water;
• a tablespoon of table salt.

Procedure for canning snacks:

1. Wash all vegetables and cut into equal parts.
2. Boil syrup from sugar and water, add salt and add tomato paste, sunflower or olive oil.
3. Boil chopped zucchini in this mixture. It is enough for about 10 minutes to pass after the sauce boils.
4. The next step is to add the remaining vegetable ingredients to the simmering pan. The boiling time is again about 10 minutes.
5. Crush the garlic under pressure, mix with vinegar and pour them into the pan with the salad. Stir the contents of the pan and cook for another 10 minutes.
6. Now it's time to put the snacks into sterile jars to seal them tightly.
7. After reaching room temperature, the workpiece is lowered into a cool cellar.

Recipe No. 3 (with bell pepper and tomato sauce)

Several vegetables have been added to the ingredients of this winter preparation: sweet peppers, tomato sauce and carrots. The salad is suitable not only for side dishes and meat, but can also be an independent snack. Zucchini is considered a unique vegetable, even after heat treatment it practically does not lose useful microelements.

For canning you should prepare:

• 0.5 l jar of Krasnodar sauce;
• 2 kg of young zucchini;
• 800 g onions;
• 70 ml regular vinegar;
• 700 g sweet pepper;
• 1 kg of tomatoes;
• a glass of granulated sugar;
• 1 tsp. citric acid powder;
• 250 ml vegetable oil;
• 0.5 cups salt;
• 600 g carrots;
• 3 tsp. curry seasoning (optional).

Vegetables are thoroughly washed and then chopped. Zucchini is cut into cubes, peppers into long strips, onions into thin half rings, tomatoes into small slices, and carrots are grated.

To prepare Ankle Bens sauce for the winter, pour 600 ml of water and vegetable oil into a saucepan according to the recipe. Add sauce, granulated sugar, salt. This mixture should boil for about 5 – 7 minutes.

Vegetables are added to the marinade one by one. First comes the zucchini. After everything boils, a quarter of an hour should pass. Then peppers and onions are placed in the container. When the water boils, reduce the heat and simmer the vegetables for another 10 minutes. Now it’s the turn of carrots and tomatoes.

Gradually, the liquid released from the vegetables evaporates, and the mass becomes thick. But you should keep in mind that the vegetable mass will not be homogeneous, like caviar. At this time, you can pour in vinegar and add citric acid. At the same time, add the curry and boil the contents of the pan for another 2 - 3 minutes.

Place the salad in glass jars, which must first be sterilized. After this, they are hermetically sealed. After cooling, you can take them to the basement for long-term storage or put them in a closet in the apartment.

Recipe No. 4 (with unripe tomatoes)

This preparation has a sweet and sour taste of gravy. Rice has been added to the traditional set of vegetables, which adds thickness and makes the salad more satisfying.

Some recipes call for half the zucchini, replacing the other half with zucchini. In addition, Ankle Bens is prepared for the winter only from eggplants.The taste is excellent - you'll lick your fingers.

Ingredients needed to prepare the salad:

• 4.5 kg of tomatoes (green or slightly brown);
• 1.5 kg of bell pepper;
• 450 g steamed rice;
• 150 ml table vinegar 9%;
• 1 or 2 pods of hot pepper;
• carrots, zucchini (you can take zucchini) and onions - 1 kg of all components;
• 300 g refined sunflower oil;
• salt - 3 tbsp. l.;
• ¼ cup sugar.

How to prepare a salad? The most labor-intensive cooking procedure is preparing the vegetables. They need to be washed, dried and crushed. Then the zucchini, carrots, onions, tomatoes and hot peppers are twisted through a meat grinder. Sweet peppers are cut into large cubes.

Pour the vegetable puree into the pan and heat until boiling. Add granulated sugar, salt, sunflower oil heated in a frying pan (it will give a peculiar aroma) and boil for a quarter of an hour. While boiling, be sure to stir the brew so that the appetizer does not burn. Caution should be exercised as the mixture may splash.

Rinse the rice and place it in a container with the vegetable mixture. Cook the contents of the pan for another 15 minutes. Sweet pepper is added last. After another 20 minutes, add vinegar. The salad is placed in sterile jars while boiling. It is then sealed and covered with a blanket to allow for slow cooling. This amount of ingredients will make approximately 8 liter jars of salad. Such preservation can be stored even in a warm room.