Zucchini and cabbage salad for the winter – step-by-step recipes for cooking

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In the cold season, I want to pamper myself and my relatives with something tasty, healthy and low-calorie. A salad of zucchini and cabbage for the winter is great for these purposes. A tender, bright dish has many options; various products are added to it. To correctly make the workpiece, you must strictly adhere to the recipe.

Squash and cabbage salad recipe with sterilization

  • Time: about an hour.
  • Servings Per Container: 5 Liter Cans.
  • Calorie content: 33 kcal per 100 grams.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: medium.

A simple and quick salad from zucchini for the winter is an option without sterilization. If everything is done according to the recipe, then the canned vegetables turn out delicious, crunchy, mouth-watering. Zucchini and white cabbage are well saturated with spicy marinade, they get a good taste. For piquancy, garlic and vinegar are added to the salad. Better to take young zucchini, they come out more tender in taste.


  • cabbage – 1 medium forks;
  • young zucchini – 2 kg;
  • fresh dill – 1 bunch;
  • garlic – 1 head;
  • vinegar – 3 tbsp. l .;
  • salt – 1 tsp;
  • sunflower oil – 2 tbsp. l .;
  • sugar – 2 tsp;
  • allspice, bay leaf to taste.

Cooking method:

  1. Wash the vegetables. Dry with a paper towel.
  2. Remove the stalk from the cabbage, chop the cabbage coarsely.
  3. Zucchini cut into thin circles.
  4. Wash cans and lids for preservation in hot water, rinse with boiling water.
  5. Put dill branches, garlic cloves, lavrushka, allspice on the bottom.
  6. Then cabbage is distributed among the banks (1/3 of the container), and on top of the zucchini (to the level of the neck).
  7. Add sugar, salt, oil, vinegar.
  8. Boil water, fill the contents of the cans, cover them with sterilized lids.
  9. Put a terry towel on the bottom of a large bowl or pan (so that the jars do not burst during the sterilization process).
  10. Put the container inside, pour hot water.
  11. Bring water to a boil, set the smallest fire.
  12. Sterilize salad for 15 minutes.
  13. Then the cabbage with zucchini for the winter rolls upside down and wraps up in a warm blanket for 10 hours.

Cabbage Zucchini Salad

Zucchini salad without sterilization for the winter

  • Time: 1 hour 30 minutes.
  • Servings Per Container: 15–20 cans (0.5 L).
  • Calorie content: 77 kcal per 100 g.
  • Purpose: blank.
  • Cuisine: Russian.
  • Difficulty: medium.

Another excellent zucchini salad recipe for the winter is zucchini with bell peppers without sterilization. A healthy, appetizing vegetable snack is combined with many dishes, it can be served separately, as well as mashed potatoes, cereals, meat. The main advantage of this dish is that you do not have to spend time on sterilization. Such a zucchini salad for the winter is quick, easy and tasty..


  • sweet pepper – 750 g;
  • zucchini – 2 pcs.;
  • tomato paste – 350 g;
  • vegetable oil – 250 ml;
  • onions – 4 pcs.;
  • water – liter;
  • sugar – 150 g;
  • vinegar – 125 ml;
  • salt – 1 tbsp. the spoon.

Cooking method:

  1. Wash the zucchini, cut into cubes (if the vegetables are old, then peel the skin).
  2. Halve the pepper, remove the seeds, cut into cubes too.
  3. Chop the onion with thick half rings.
  4. Pour water into a pan with thick walls, dilute tomato paste in it. Boil the mixture.
  5. Add butter, granulated sugar, vinegar, salt. Stir, bring to a boil again.
  6. Put in zucchini brine, boil for 15 minutes under a closed lid, stirring occasionally. Cook young vegetables for 10 minutes.
  7. Add bell pepper, cook at constant boil for 10-15 minutes under the lid.
  8. Do the same with onions.
  9. Put the salad for the winter from zucchini in a sterile container, twist.
  10. You can store the dish at room temperature.

Ready meal

Winter zucchini salad with carrots and cabbage

  • Time: 1.5–2 hours.
  • Servings Per Container: 3-4 liter cans.
  • Calorie dishes: 37 kcal per 100 g.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: medium.

The perfect flavor combination of zucchini, cabbage, carrots and tomatoes is an appetizing, nourishing, bright salad. For a couple of hours you can cook a universal side dish or a snack for the cold season. The main thing is to observe all the proportions and directions described in the recipe. Fans of spicy dishes can add hot pepper and favorite spices to the winter salad.


  • onion – 2 heads;
  • young zucchini, cabbage – 1 kg each;
  • tomatoes – 0.5 kg;
  • wine vinegar – 50 g;
  • sunflower oil – 3 tbsp. l .;
  • large carrot – 2 pcs.;
  • granulated sugar – 1 tbsp. l .;
  • fresh herbs (parsley, dill) – 1 bunch each;
  • black pepper peas – 10 pcs.;
  • salt – 1.5 tbsp. l .;
  • bay leaf, universal seasoning – to taste.

Cooking method:

  1. Wash the vegetables. Peel the carrots and onions. Remove the seeds from the peppers.
  2. Chop the cabbage into strips of 2-3 mm, cut the zucchini into thin slices, pepper into slices, chop the carrots on a coarse grater.
  3. Onion cut into half rings of medium thickness, tomatoes – slices.
  4. Put vegetables in a bowl with a thick non-stick bottom. Salt, add spices, sugar, vegetable oil, vinegar.
  5. Simmer the salad on medium-high heat for about an hour, stir every 15 minutes.
  6. Add finely chopped parsley, dill, mix, stew for another 5-10 minutes.
  7. In pre-sterilized jars, put the finished salad. Wipe the neck of each with a paper towel.
  8. Put the container in the microwave or hot water, remove it at the moment when the snack starts to rise to the neck.
  9. Screw the boiled caps.

With carrots

With bell peppers and tomatoes

  • Time: 40-60 minutes.
  • Servings Per Container: 4 cans per liter.
  • Calorie content: 47 kcal per 100 g.
  • Purpose: blank.
  • Cuisine: Russian.
  • Difficulty: medium.

Low-calorie zucchini salad with tomatoes for the winter will be a great option for a daily menu. The ingredients are soaked in a sharp, juicy marinade, the snack turns out to be bright and tasty. For a savory recipe, it is recommended to take soft varieties of tomatoes and slightly overripe zucchini, so the dish will come out more tender.


  • bell pepper – 1 kg;
  • zucchini – 3 kg;
  • tomatoes – 500 g;
  • sugar – 1 tbsp. l .;
  • sunflower oil – 5 tbsp. l .;
  • salt – 2 tbsp. l .;
  • vinegar (9%) – 100 ml;
  • Chile – 1 pc.;
  • garlic – 2 pieces.

Cooking method:

  1. Peel the zucchini, remove the “insides”, cut into large bars.
  2. Remove the peel from the garlic, remove the seeds from the bell pepper.
  3. Grind sweet, hot peppers, tomatoes, garlic with a blender until smooth. You can use a meat grinder.
  4. In a non-stick deep dish put zucchini, pour the resulting hot sauce.
  5. Salt, sprinkle with sugar, add sunflower oil.
  6. Bring salad to a boil, cook for 20-30 minutes over low heat..
  7. Pour vinegar, boil again, cook for several minutes.
  8. Put the vegetable dish for the winter in a sterile container, roll up with sterile lids.
  9. Turn upside down and leave until the banks have cooled.

Marinated zucchini with cauliflower for the winter

  • Time: 45 minutes.
  • Servings Per Container: 2 cans of 0.5 L each.
  • Calorie dishes: 51 kcal per 100 g.
  • Purpose: appetizer.
  • Cuisine: Russian.
  • Difficulty: medium.

For those who love original recipes, the option with cauliflower for the winter is suitable. This healthy and tasty vegetable goes well with zucchini, the products complement each other’s taste. In addition to cabbage, you will need carrots for brightness, and fresh greens will give an appetizing aroma. This winter recipe uses zucchini, but you can use the classic sort of zucchini..


  • zucchini – 300 g;
  • cauliflower – 0.5 kg;
  • fresh dill – 1 bunch;
  • rock salt – 25 g;
  • carrot – 1 pc.;
  • sugar – 2 tbsp. l .;
  • hot pepper – to taste;
  • vinegar – 2 tbsp. l .;
  • allspice and black peas – to taste.

Cooking method:

  1. Sterilize jars and lids.
  2. Wash and peel the vegetables. Disassemble cabbage into small inflorescences, cut zucchini into half rings, carrot into cubes.
  3. Put in a container twigs of herbs, allspice, black and bitter peppers.
  4. Carrots, zucchini and cabbage tightly placed on the banks.
  5. Pour boiling water, insist 5-10 minutes.
  6. Drain the water through the lid with holes in the pan. Add sugar, salt, bring the marinade to a boil, add vinegar and pour the salad again.
  7. Tighten jars with a snack for the winter with sterile lids. Turn container upside down until completely cooled..

Using cauliflower

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