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Zucchini salad – salad for preserving

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Ingredients for 6 servings:

  • 10 cup(s) zucchini, finely grated
  • 4 cup(s) onion(s), finely grated
  • 5 tsp salt
  • 1 bell pepper(s) (green), finely grated
  • 1 bell pepper(s) (red), finely grated
  • 4 cups sugar
  • 2 ½ cups vinegar
  • 2 tsp celery salt
  • 1 tsp mustard
  • 2 tsp black pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Mix the zucchini, onions, and salt thoroughly and let it sit overnight. Drain the next day. Add the remaining ingredients and mix, bring everything to a boil, and let it sit for 15 minutes. Pour into (well-cleaned) jam jars and seal. However, it’s better to boil the jars in the saucepan for about another 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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