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Canned Zucchini Salad

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Canned zucchini salad is an old Russian recipe. This 3 summer vegetables combined make a very delicious dish. It is very yummy.

Canned zucchini salad is an old Russian recipe using zucchini, peppers, and tomatoes. These 3 summer vegetables combined and spiced up with lots of garlic make a very delicious dish.

Served as a side dish with some baked potatoes, or whole-grain rice, it makes a real dinner.

Traditionally the peppers and tomatoes are sliced, but if you don’t like the tomato skin in the dish you can either peel them beforehand or finely chop the tomatoes.

Canned Zucchini Salad

This is very easily done in a Vitamix on low. I find the blender does a better job than a food processor. The zucchini can also be either peeled or not, depending on the variety and size of it. I also like to add some chopped parsley.

Canned Zucchini Salad

Variety-wise I use whatever is growing in our garden. Red, yellow, or orange peppers will work. Costata Romanesco zucchini is my favorite, but any other works too.

The canned zucchini salad recipe is very similar to canned zucchini tongue but still different enough that I like to make both for variety. And there are always lots of zucchini to work with, aren’t there!? Let’s get started:

5.0 from 3 reviews
Canned Zucchini Salad
 
Print
Author: Anna @ Northern Homestead
Serves: 10 cups
Ingredients
  • 1 kg (6 cups) diced zucchini
  • 1.5 kg (7½ cups) tomato
  • 4 big bell peppers
  • 4-5 garlic cloves
  • ½ cup sugar (Or ¼ cup honey)
  • 1 tablespoon salt (1 teaspoon is enough)
  • 1 tablespoon oil (optional)
  • 1 cup 5% vinegar (See note)
Instructions
  1. Wash and slice tomatoes and peppers
  2. Dice zucchini into ½-1 inch cubes.
  3. Cook tomatoes with sugar (or honey) and salt - cook for 10 minutes
  4. Add zucchini, peppers, and oil (if used) - cook for 10 minutes
  5. Add minced garlic, herbs if desired, and vinegar - cook for another 10 minutes.
  6. Ladle into sterilized jars
  7. Wipe rims, apply lids, and screw on bands
  8. Process in water canner for 20 minutes
3.5.3251

Note: This is a traditional recipe with homegrown, sun-ripened ingredients, use and enjoy at your own risk. The original recipe is asking for 1 tablespoon 9% vinegar, I adjusted it to 1 cup 5%. It is up to you how much you use. You can find the original recipe: here.

Canned Zucchini Salad

I have also pressured canned this recipe without the vinegar. Pressure canned it is not a salad anymore, but a base to a yummy soup. Just add beans and maybe some corn and there you have a meal.

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Canned zucchini salad is an old Russian recipe. This 3 summer vegetables combined make a very delicious dish. It is very yummy.

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Filed Under: Food Preserving, Recipes, Side Dish Tagged With: Food Preserving, Recipe

Reader Interactions

Comments

  1. Sheri Cline - WA. State Zone 8b says

    at

    Usually I’m buried in zucchini but with all the rain & cooler temperatures I’ve had they are just now flowering! A warming trend is starting so I might get a few. This looks delicious and the fact that I can pantry it and use it through winter is wonderful!

    Reply
  2. Holly says

    at

    When you pressure can, what’s the pounds and time?

    Reply
    • Anna says

      at

      The pounds depends on your elevation, for time I used 20 minutes, like a tomato sauce.

      Reply
  3. Nicole Garmany says

    at

    Will I need to add any canning ingredients to can this?
    Have you ever had the store bought Del Monte Zucchini with Italian style tomato sauce?
    How does this compare to that?
    Cuz that is my ultimate goal.
    Do I need to add citric acid?
    Or pickling crisp granules?
    This will be my family recipe from here on out.
    So knowing is important

    Reply
    • Anna says

      at

      Hi Nicole, I use the recipe as is. You can add any spices you like, however do not add any vegetables without adjusting the acidity. Being a traditional recipe, it is low on acidity, if you feel better to add more, go for it. All at your own risk.

      Reply
  4. Tanya Strachan says

    at

    Thank you for this recipe, it’s delicious. This is my first year of preserving and I am having a bumper crop of zucchini so this is great. I made my first batch a week ago and everyone who has tasted it has taken a jar!! I had to use tinned tomatoes as mine aren’t ripe yet do I can’t wait to try it again with fresh. Thank you again.

    Reply
  5. Mary Lisonbee says

    at

    How many pints does this recipe make

    Reply
    • Anna says

      at

      10 cups would be 5 pints.

      Reply
  6. Brenda M. Grewe says

    at

    I made this today, and will definitely make it again when I have fresh garden produce. I made a couple of changes because I did not have green bell pepper in my garden. In place of the bell peppers, I diced up 6 hot peppers (a hybrid variety of some kind), one yellow onion, and several stalks of celery. I chopped a combination of cherry, yellow heirloom, and sauce tomatoes in my food processor. The final product is more soup-like but is absolutely delicious!

    Reply
    • Anna says

      at

      Very creative! Just make sure your acidity is still okay. You might also like the Ikra recipe, your version is very similar to it.

      Reply
  7. Julie says

    at

    Could I freeze the recipe instead of can it?

    Reply
    • Anna says

      at

      I haven’t tried it. I would think that the freezing would make the veggies a bit softer, but you never know till you try. Make half the recipe, eat some fresh and freeze some, how is that? Let us know how it goes.

      Reply

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