Where to put the harvest of zucchini: prepare this juicy mushroom salad for the winter

Zucchini are mostly associated with quick summer dishes, but they can also be made into a cold-season snack. In this recipe they are combined with button mushrooms, carrots, onions, and satsibeli sauce.

When the zucchini bountifully outproduce expectations, the simplest solution is not to give them away, but to preserve them for winter together with the mushrooms. In this recipe the zucchini are combined with button mushrooms, carrots, onions, and satsibeli, Styler explains. For this appetizer, it’s better not to cut the vegetables too finely—large pieces make it tastier and more appetizing.

How to prepare zucchini?

Time: about 30 minutes

Servings: not specified

Ingredients:

– 1 kilograms of zucchini;

– 500 grams of mushrooms;

– 2 onions;

– 2 carrots;

– a few cloves of garlic;

– oil for frying;

– satsibeli sauce;

– sugar;

– salt;

– vinegar.

Preparation:

Prepare the vegetables: slice the onion into half-rings, grate the carrots on a large grater. Cut the zucchini into large cubes, and the mushrooms into large pieces.

Heat oil well in a pot, add the onion and cook for about 2 minutes until it becomes translucent.

Add the carrot, mix with the onion and fry for another 2 minutes.

Add the mushrooms, stir and cook for about 10 minutes.

Add the zucchini, sprinkle with sugar and salt, add the minced garlic and satsibeli sauce. Stir well and simmer for another 10 minutes.

Pour in the vinegar, mix and leave the salad on the stove for another 5 minutes.

Distribute the ready appetizer into clean prepared jars and seal tightly with lids.

Invert the jars, wrap them, and leave until completely cooled. After that the canning can be stored.