Zucchini, Carrot, Pepper, and Onion for Winter
Very simple, very easy, very fast, and no sterilization needed! A zucchini, tomato, pepper, and onion salad for winter is great because all the ingredients are simmered together in a pot without prior frying. You simply chop the vegetables and mix them. This method eliminates the need for sterilizing jars, saving time.
Updated : 13 June, 2025
Easy
More than 1 hour.
Ingredients
1 kilograms
Zucchini
0.5 kilograms
Tomato
1 kilograms
Bell pepper
1
Carrot
4
Onion
200 milliliters
Sunflower oil
2 tablespoon
Vinegar
1.5 tablespoon
Tomato paste
5
Garlic
1 tablespoon
Salt
0.25 teaspoon
Red pepper, ground
to taste
Greens
1.5 tablespoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. You can use parsley or dill for greens, or omit them as I did. If desired, you can skip the hot red pepper. It’s best to use young zucchini, as more mature ones will require removing tough seeds.
Step 2
Sterilize the jars. First, wash them with baking soda. I sterilize them in the oven by placing them upside down in a cold oven, heating it to 300°F (150°C), and sterilizing half-liter jars for 10 minutes and one-liter jars for 15 minutes. Wash and boil the lids. You can also use another sterilization method that suits you.
Step 3
Peel and cut the onion into quarter rings. Wash the carrots with a brush under running water, peel, and grate them using a coarse grater. Heat a small amount of oil in a pan, add the onions and carrots, and sauté over medium heat, stirring occasionally, until soft.
Step 4
Wash the tomatoes, remove the stem area, and cut them into medium-sized pieces. Add the tomatoes to the pan with the onions and carrots, mix, and continue to sauté for another 10 minutes, stirring occasionally. Wash the zucchini under running water, peel them, and cut them into 1 cm cubes. If using young zucchini, do not peel them, but for mature ones, remove the core with tough seeds.
Step 5
Wash the bell pepper under running water, remove the stem and seeds, and cut it into pieces. Transfer the sautéed vegetables to a large pot (or continue cooking in the pan if it’s big enough). Add the zucchini, bell pepper, salt, sugar, hot red pepper, and the remaining vegetable oil. Mix well and simmer for 20 minutes, stirring occasionally.
Step 6
Peel and finely chop the garlic. Add it to the pot along with 9% vinegar and tomato paste. Taste and adjust the salt if necessary. Stir everything well and continue simmering over medium heat for another 25-30 minutes, stirring occasionally. At this stage, you can also add washed and chopped parsley or dill. I did not add any greens.
Step 7
Divide the finished salad into clean, dry jars and seal with sterilized lids. Turn the jars upside down and wrap them in a blanket or towel. Let them cool completely. Store the zucchini, carrot, bell pepper, and onion salad in a cool place. Enjoy your meal!