Zucchini Salad for Winter

Ingredients

• Tomatoes 15 oz
• Courgette 30 oz
• Apple 2 pieces
• Cilantro 5 sprigs
• Garlic 6 cloves
• Mild Chili Spice 1 piece
• Vegetable Oil 5 fl oz
• Coriander essential oil 1 tablespoon
• Honey 2 spoons
• Apple Cider Vinegar 5 fl oz
• Raw cane sugar 1 tablespoon
• Salt 3 spoons

Step-by-Step Guide

Step 1

Make a cross-shaped incision on the tomatoes, then plunge them into boiling water for 30 seconds. After that, transfer them to ice water. Remove the skin and finely chop the tomatoes. Finely chop the cilantro, garlic, and chili.

Step 2

Remove the seeds and skin from the apples, then cut them into small cubes.

Step 3

Peel the zucchini and slice it into thin rounds. Fry in vegetable oil, laying the rounds in a single layer. Cook for 3-4 minutes on each side until they remain slightly crispy and firm.

Step 4

Heat vegetable oil in a deep skillet and sauté the tomatoes, apples, and chili over medium heat, stirring, for 10 minutes.

Step 5

Add coriander, garlic, chili, honey, vinegar, sugar, and salt. Simmer, stirring, for 10 minutes until the vegetables become tender.

Step 6

Layer zucchini and stewed vegetables in sterilized jars. Seal the jars, turn them upside down, wrap them in a blanket, and leave them for a day. After that, turn them right side up and store in a cool, dark place.