Composition / ingredients
Cooking method
1. The sauce for the preparation will be prepared on the basis of tomato paste: pour water into a saucepan, add vegetable oil, salt and sugar, spread the tomato paste, mix. We send the saucepan to medium heat, bring it to a boil and cook for about 5 minutes.
2. My zucchini, cut into small cubes. Bulgarian pepper is washed, cleaned from seeds, cut into small pieces. Peel the onion and carrot, wash, cut the onion into half rings, three carrots on a coarse grater. Tomatoes are washed, cut into thin slices.
3. Put the zucchini in the boiling sauce, cook for 20 minutes under a closed lid, then add onions, carrots, bell peppers, cook for 15 minutes from the moment of boiling. After the specified time, add tomatoes, also cook for 15 minutes.
4. Season the vegetables with curry and coriander, pour vinegar, adjust the taste with sugar and add salt if necessary.
5. Lay out the salad in pre-sterilized jars, roll up the lids. We wrap the blanks with a blanket and leave them to cool completely, for about 20-24 hours.
From the specified amount of ingredients, I got one liter jar and one for 700 ml. It is better to store the salad in the cellar or basement.
Delicious preparations for you!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Curry - 352 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground coriander - 25 kcal/100g
