“Finger-Licking” Zucchini Salad for Winter
Summer colors and veggie goodness in one jar! The name “Finger-Licking Zucchini Salad for Winter” says it all. This bright snack will delight the whole family in winter.
Updated : 04 March, 2026
Easy
About 30 min.
Ingredients
1 kilograms
Zucchini
800 grams
Tomato
300 grams
Onions
300 grams
Carrot
300 grams
Bell pepper
7
Garlic
30 grams
Parsley
100 milliliters
Vegetable oil
60 grams
Sugar
1 tablespoon
Salt
3 tablespoon
Vinegar
0.5 teaspoon
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make “finger-licking” zucchini salad for winter? Prepare everything you need. Wash and dry all vegetables. Since everything will be chopped during cooking, you can use imperfect vegetables of odd shape or size - this is one of the perks of making preserves.
Step 2
Take a thick-bottomed pot; we’ll sauté and stew the vegetables in it. Pour in vegetable oil and let it heat up.
Step 3
Meanwhile, peel the onion and slice into half-rings (or quarter-rings if the onion is large). Add to the hot oil and sauté for about 5 minutes.
Step 4
While the onion is sautéing, add peeled, sliced garlic cloves.
Step 5
Peel the carrot and grate it on a Korean carrot grater (or a regular coarse grater). Add the grated carrot to the onion.
Step 6
Rinse the bell pepper, remove the core and seeds, and cut into thin strips.
Step 7
Mix well and continue stewing the vegetables over medium heat.
Step 8
Cut the tomatoes into large, irregular cubes.
Step 9
Add the tomatoes to the pot with the onion and carrot. Cook for another 10 minutes, stirring occasionally.
Step 10
Dry the zucchini and cut it. I like the zucchini pieces to be noticeable, so I don't cut them too small . You can dice them smaller to shorten the cooking time a bit. Add the zucchini to the pot.
Step 11
Salt the vegetables, add sugar and ground pepper. Mix well. Cook for another 20-30 minutes (judge by zucchini doneness).
Step 12
While cooking, make sure the zucchini pieces don’t overcook and turn into mush.
Step 13
Wash and chop the parsley, add it to the vegetables. Mix and add the vinegar. After a couple of minutes, remove the salad from the heat. Total cooking time is at least 40 minutes - the vegetables should stew well but not fall apart.
Step 14
Pack the hot salad into prepared jars and seal with lids. Turn the jars upside down, wrap in a blanket or towel, and leave until completely cool.
Author note
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