Zucchini in Polish Style — one of the tastiest winter salads.

Polish-style zucchini salad is a delicious dish with a light tangy taste, the aroma of garlic, and rich tomato notes. It pairs wonderfully with meat, cereals, or simply with bread.

The recipe was published by Gospodynka.

You will need:

• zucchini — 3 kg;
• bell peppers — 5 pcs;
• bitter pepper — 1-2 pcs;
• garlic — 2 heads;
• sugar — 1 cup (250 g);
• salt — 2 tablespoons;
• oil — 1 cup;
• 9% vinegar — 0.5 cup;
• tomato paste — 400-500 g.

Cooking method

Rinse the zucchini, peel them, remove the seeds, cut them into long pieces, and transfer them to a large pot.

Cut zucchini. Photo: gospodynka.com.ua

Grind the bell and bitter peppers together with garlic through a meat grinder and add to the zucchini.

Zucchini and tomato paste. Photo: gospodynka.com.ua

Season with salt, sugar, add oil and vinegar, stir in the tomato paste, mix well and let it sit for 3 hours for the vegetables to release juice.

Zucchini in tomato sauce. Photo: gospodynka.com.ua

Put the pot on the stove, bring to a boil, and then cook for another 40 minutes over medium heat, stirring occasionally.

Zucchini preparation. Photo: gospodynka.com.ua

Distribute the hot salad into sterilized jars, seal with lids, turn them upside down, and pack until completely cooled.

We recommend you check out our collection of pickled and fermented vegetables

A recipe for quick almost lightly salted cucumbers that will be ready in just 20 minutes.

Also, a recipe for healthy fermented tomatoes that taste like barrel ones and will be ready in just 4 days. An appetizer that cares for your gut microbiota.

We also recommend making ideal lightly salted cucumbers in two days, with the right proportions so that the appetizer is not too salty or sour.

A Ukrainian journalist skillfully describes the recipe for Polish-style zucchini salad, emphasizing the taste qualities of the dish and its versatility in combination with other products. The author also invites readers to explore other recipes for pickled and fermented vegetables, highlighting the benefits and diversity of such appetizers.