Salad of cucumbers and zucchini for the winter – how to cook at home

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Vegetable salads from zucchini with cucumbers will return the summer mood to the house, decorate any holiday table, and simple, detailed recipes will help to get an excellent result even for those who make winter preparations for the first time.

Cucumber and zucchini salad recipes for the winter

Zucchini and cucumbers go well with tomatoes, carrots, eggplant, beans, peppers.

To get a delicious snack, you can use a variety of vegetables. There are many salad recipes with various cooking methods (with or without sterilization). Having mastered a few simple recipes, you can experiment with the ingredients to create the most delicious salads for your family for the winter from zucchini..

With tomatoes and carrots

  • Time: 2.5 hours.
  • Servings Per Container: 6 Persons.
  • Calorie content: 187 kcal / 100 g.
  • Purpose: lunch, dinner, snacks.
  • Cuisine: Russian.
  • Difficulty: Easy.

Salad of cucumbers and zucchini for the winter will take pride of place in the piggy bank of your favorite dishes – it will not take much time and will allow you to enjoy a delicious snack from your favorite vegetables in the cold season. Salad of zucchini for the winter will be tender, juicy, which goes well with almost all dishes.


  • zucchini – 1 kg (weight of peeled vegetables);
  • cucumbers – 1 kg;
  • large tomatoes – 6 pcs.;
  • carrots – 0.5 kg;
  • bell pepper – 5 pcs.;
  • garlic – 2 heads;
  • onions – 5 pcs.;
  • sugar – 4 tbsp. spoons;
  • salt – 1 tbsp. the spoon;
  • vegetable oil – 250 ml;
  • vinegar essence – 1 tbsp. the spoon.

Cooking method

  1. Wash vegetables thoroughly. Zucchini, carrots, peppers, onions, garlic, peel.
  2. Zucchini, peppers, dice, cucumbers and carrots in circles or half circles.
  3. Cut tomatoes into small slices, garlic into thin slices.
  4. Put the vegetables in a large saucepan, add salt, sugar, vegetable oil, mix gently, leave for 30-40 minutes to make the juice stand out.
  5. After half an hour, cut the onions in half rings, add to the pan, mix.
  6. Put the pan on medium heat, bring to a boil, boil for 15 minutes, add vinegar, leave it on fire for another 3-5 minutes.
  7. Arrange the hot salad in sterilized jars, twist. Put upside down, wrap, leave to cool completely.

With the addition of tomato

Spicy zucchini salad with cucumbers

  • Time: 6-7 hours.
  • Servings Per Container: 8 Persons.
  • Calorie content: 133 kcal / 100 g.
  • Purpose: lunch, dinner, snacks.
  • Cuisine: Korean.
  • Difficulty: Easy.

Korean cuisine is very popular, while many mistakenly believe that cooking Korean dishes is a complex process that requires exotic ingredients. Korean-style salad with zucchini for the winter will be a worthy addition to the casual and festive table. A spicy dish is prepared simply, quickly and will be appreciated by your household and guests.


  • zucchini – 1.5 kg;
  • cucumbers – 1 kg;
  • sweet pepper – 400 g;
  • carrots – 500 g;
  • garlic – 2 heads;
  • seasoning for Korean carrots – 1 tbsp. the spoon;
  • ground burning red pepper – 1 tbsp. the spoon;
  • vegetable oil – 100 ml;
  • sugar – 5 tbsp. spoons;
  • salt – 1 tbsp. the spoon;
  • vinegar 6% – 100 ml.

Cooking method

  1. Prepare vegetables – wash thoroughly, peel.
  2. Zucchini, carrots, cucumbers grate on a special grater for carrots in Korean.
  3. Cut the pepper into small pieces.
  4. Rub the garlic on a fine grater.
  5. Mix the vegetables with Korean seasoning and ground pepper, put in the refrigerator for 5 hours.
  6. Prepare the marinade – mix vinegar, salt, sugar, vegetable oil, pour them vegetables, mix thoroughly.
  7. Put the salad in sterilized jars and sterilize for 20 minutes, roll up. Turn over the cans, wrap, leave until completely cooled.
  8. Store in a cool place..

Spicy zucchini salad with cucumbers

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