Zucchini & Tomato “Uncle Ben’s”-Style Salad
An aromatic preserve from seasonal vegetables for the winter table! Zucchini “Uncle Ben’s” with tomatoes has a rich, zesty flavor. The snack turns out spicy and fragrant and keeps well all winter. A great option for those who like a little heat in their dishes.
Updated : 09 March, 2026
Easy
About 30 min.
Ingredients
2 kilograms
Zucchini
0.5 kilograms
Bell pepper
2.5 kilograms
Tomato
0.2 kilograms
Onion
50 grams
Garlic
200 milliliters
Vegetable oil
50 milliliters
Vinegar 5%
40 grams
Salt
200 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients. Choose odorless vegetable oil. It’s best to make this salad from seasonal vegetables. I cooked a small batch; the amount in the recipe makes about 5 liters (about 5.3 qt) of finished product. The weight of all vegetables is given already peeled/prepped. Wash the vegetables well.
Step 2
Peel the zucchini; if they are large, remove the seeds. Cut the zucchini into large cubes. Remove seeds from the bell pepper and cut into pieces about the same size as the zucchini. Peel the onion and slice into quarter-rings. Peel the garlic and press it through a garlic press or finely chop with a knife. Cut the tomatoes in half, remove the stem ends, and cut into any-size pieces.
Step 3
Put the tomatoes into a deep pot and blend with an immersion blender. You can also use a chopper or meat grinder, or even grate them. Add salt, sugar, and vegetable oil to the tomatoes. Stir. Add the zucchini to the pot. Place the pot over medium heat to cook.
Step 4
Bring to a boil, reduce the heat, and cook for 30 minutes. Then add the bell pepper and cook for 15 minutes more. After that, add the onion, garlic, and vinegar, stir, and cook for another 5 minutes. Turn off the heat. While the salad cooks, sterilize the jars in any convenient way.
Step 5
Ladle the hot salad into dry, sterilized jars. Seal the jars with lids (either with a canning seamer or screw-top lids). Leave the jars on the counter until completely cool, then store in a cool place.
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