Name: Vegetable treasure in jars: zucchini-carrot salad like grandma's (for the winter)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: Zucchini 3 kg (peeled); Carrots 2 kg (peeled); Red peppers 5–6 pcs; Hot peppers 2 pcs (optional); Garlic 2 cloves (finely chopped); Fresh basil ½ bunch (coarsely torn); Rock salt 2½ tablespoons (approx. 50 g); Granulated sugar 2½ tablespoons (approx. 50 g); Vinegar 4–5 % 1 glass (approx. 225 ml); Vegetable oil (lightly warmed) 1 glass (approx. 225 ml); Ground coriander 1 tablespoon (approx. 20 g); Sweet paprika 1 tablespoon (approx. 20 g)

Preparation procedure

Preparing the vegetables Peel the zucchini and carrots and cut into thin strips (julienne). Cut the peppers and hot peppers into thin strips. Finely chop the garlic and tear the basil.
Seasoning and short resting Add salt, sugar, vinegar, lukewarm oil, ground coriander and sweet paprika to the vegetables. Mix thoroughly and let stand for 10 minutes – the vegetables will release juice.
Filling the jars Pack the prepared mixture along with the released juice into clean, warmed jars. Wipe the rims of the jars, pour juice over the surface so the vegetables are not "dry". Close with new, clean lids.
Sterilization Place the jars into a deep pot lined with a cloth, pour hot water up to the level of the lids and gently boil for 20 minutes from the start of a gentle simmer.
Cooling and storage Remove the jars, turn them upside down, cover with a cloth and let cool until the next day. Check that the lids have sealed (vacuum). Store in a cool, dark place. After opening, keep refrigerated and consume within 5–7 days.

Number of jars: approx. 8–10 jars of 370 ml each

Active time: ~45 minutes (+ 10 minutes resting)

Sterilization: 20 minutes

Total time: ~1 hr 15 min (+ cooling overnight)

Tips and serving

Spiciness under control: adjust the amount of hot peppers to taste or omit them.
Crispness: slice into really thin strips and do not sterilize for more than 20 minutes.
Herb variations: you can replace the basil with parsley, dill or a herb mix.

Conclusion

Zucchini-carrot salad in jars is a great option to process your harvest and have a colorful, crunchy side dish on hand all year round. It shines with roasted meat, fish and in baguettes and burgers. Prepare a few jars to stock up – in winter you’ll have a ready side dish within a few seconds.

Vegetable treasure in jars: zucchini-carrot salad like grandma's (for the winter) recept

For 8 portions

Ingredients

For seasoning (for the whole batch):

Preparation procedure

Tips and serving

Conclusion

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