Looking for the perfect winter squash salad recipe? Prepare yurga! Behind this unusual name lies a delicious preparation that will decorate your dining table in winter.
My cookbook has several recipes for winter squash salads, but I never mind new ones. It was this recipe that caught my eye and caught my attention. Yurga from zucchini for the winter is a very tasty preparation, which struck me not only with its unusual name, but also with the availability of ingredients and, as it turned out later, excellent taste! For this winter harvesting, of course, you will need zucchini, as well as sweet bell peppers, tomatoes and garlic - a traditional set of products for summer. However, do not rush to give yurga a low rating. The taste of this salad for the winter is very delicate, moderately spicy, and the rich aroma in the cold months will definitely delight your family.
- Caloric content per 100 g - 78 kcal.
- Servings - 4 cans
- Cooking time - 1 hour
Ingredients:
- Zucchini - 1.5 kg
- Bulgarian pepper - 0.5 kg
- Tomatoes - 0.5 kg
- Garlic - 1 head
- Salt - 40 g
- Sugar - 100 g
- Vinegar 9% - 50 g
- Parsley - 1 bunch
Step-by-step preparation of a very tasty yurga from zucchini for the winter - a recipe with a photo
Wash the bell pepper, remove the seeds and partitions, cut into medium-sized cubes.
Young zucchini with not yet formed seeds of mine, cut off the stalks and also cut into small pieces. If there are already dense seeds in the zucchini, then the entire middle should be cut out, and only the pulp should be left, otherwise it can worsen the taste of the salad, make the yurga tough and unappetizing.
Wash the tomatoes thoroughly, cut them into 2–4 pieces, cut out the stalks and pass through a meat grinder or puree with a blender. It is not necessary to skin them.
Pour the tomato into a saucepan, add vegetable oil, salt, sugar, and vinegar. Bring the marinade to a boil over high heat.
As soon as the tomato with spices boils, put prepared peppers and zucchini in it. Without reducing the heat, bring the vegetables to a boil and turn on the gas. Over low heat, we will simmer the yurga under the lid for about 30 minutes, stirring often, so that each piece of pepper and zucchini is well and evenly boiled in the marinade, saturated with tastes and aromas.
We sort out a bunch of parsley, wash it, dry it with a towel and chop it finely. We clean the head of garlic and put it through a press. Add to pickled vegetables. Boil under the lid for another 30 minutes. Such a rather long thermal preparation will allow us to roll up the yurga without sterilization.
We prepare the cans in advance: wash and sterilize them. We spread the zucchini yurga on dry hot jars and immediately roll up the lids. Turn over the salad jars and wrap them until they cool completely. After a day, the yurga can be put into the pantry for storage.
Be sure to leave to try, than you will regale your loved ones in the cold season. Moderately spicy, sweetish and very tender preparation for the winter will delight you.
A very tasty yurga from zucchini is ready for the winter. Enjoy your meal!
See also video recipes:
Delicious zucchini appetizer for the winter
