“Uncle Bens” zucchini salad for the winter. Salad "Uncle Bens" from zucchini for the winter "Uncle Bens" from zucchini with tomato paste

The famous Uncle Bens sauce was the first herald of the thaw during perestroika times. As soon as the legendary “uncle” was not used, fortunately he had few competitors. The sauce was suitable for canning, only in terms of the volumes prepared by post-Soviet housewives, who were accustomed to total shortages and therefore acquired incredible ingenuity, it was significantly inferior. So a replacement for the sauce appeared: a recipe for Uncle Bens salad for the winter - the preparation is not so imported, but no less tasty and wonderful.

Salad "Uncle Bens" from zucchini for the winter

Initial products for preparing salad and their proportions:

• 3 kilograms of very ripe tomatoes, maybe slightly crushed;
• 1 kg of zucchini;
• half a kilogram of carrots;
• one kilogram of sweet peppers of different colors;
• 2 large spoons of table salt;
• 200 grams of granulated sugar;
• 300 grams of refined vegetable oil;
• a bunch of parsley leaves;
• 2 garlic heads;
• 2 large spoons of apple cider vinegar.

Technological process and features of preparing Uncle Bens sauce:

1. Wash the tomatoes, removing spoiled areas and “butts”, cut into small pieces.
2. Grind the tomatoes in a meat grinder or food processor.
3. Pour the resulting tomato puree into a cooking vessel and put on fire.
4. The stewing time for tomato puree is a third of an hour.
5. While the sauce base is cooking, wash and peel the peppers and carrots.
6. Cut the peppers into thin strips, grate the carrots on a coarse grater.
7. Add the prepared vegetables to the tomato base and simmer over low heat for another 20 minutes.
8. Peel the garlic, chop with a knife or squeeze through a press.
9. Rinse the parsley thoroughly under running water and chop finely.
10. Add salt, garlic, herbs, sugar, vegetable oil to vegetables stewed in tomato.
11. After five minutes, pour in the amount of vinegar specified in the recipe, boil for another five minutes and place the salad in sterilized dry jars.
12. Turn the finished sauce over, warm, and cool.

Uncle Bens salad with eggplant

Recipe for preparing “Uncle Bens” for the winter with eggplants:

• 5 liters of tomato juice;
• 1 kg of eggplants;
• one kilogram of sweet peppers of various colors for visual effect;
• one kilogram of carrots;
• 2 heads of garlic;
• 200 grams of sugar;
• 3 tablespoons vinegar 9%;
• 2 tablespoons table salt;
• one glass of refined vegetable oil;
• 5 peas of allspice;
• 3 bay leaves.

According to this recipe, the expected yield of the finished product is six 700-gram jars.

The process of preparing Uncle Bens salad for the winter:

1. Wash the blue ones, cut into cubes without removing the outer skin.
2. Sprinkle the eggplants with salt and set aside for half an hour.
3. Rinse the eggplants under running water and place on a towel.
4. Wash the carrots, peel and grate on a coarse grater.
5. Wash the peppers, remove seeds and stems, and chop into cubes the same size as the eggplants.
6. Peel and press the garlic through a press.
7. Boil tomato juice, pour oil into it, add spices, salt and sugar according to the recipe.
8. Bring the base to a boil, add grated carrots to the sauce.
9. After a quarter of an hour, add the prepared eggplants and peppers to the saucepan.
10. After another fifteen minutes, add garlic and vinegar to the vegetables.
11. Bring the salad to a vigorous boil and place in sterilized hot jars.
12. Roll up immediately.

Zucchini salad "Uncle Bens"

Hello, my dear readers and guests of my culinary blog. I continue to share my canning recipes. I regularly close up this canned zucchini salad for the winter every year, but just recently learned that it is called Uncle Bens. Where does this name come from, I can only assume that during perestroika, imported ketchup (tomato sauce) “Uncle Ben’s” appeared on store shelves. Most likely, it was included in the composition, but later it disappeared from sale, and we continue to prepare our favorite zucchini salad, but with tomato paste.

By the way, Ankle Bens salad is prepared with both zucchini (zucchini Ankle Bens) and eggplants (eggplant).

Uncle Bens Zucchini Salad Recipe

• Zucchini – 2 kg
• Onion – 200 g
• Sweet pepper – 5-6 pcs.
• Tomatoes – 1 kg
• Vegetable oil – 1 cup (200ml)
• Sugar – 1 cup (200ml)
• Salt - 1 table. spoon
• Tomato paste – 200 g
• Water – 1 l
• Vinegar 9% - 100 ml

Prepare jars in advance, wash and sterilize. Many housewives sterilize jars in the oven, in the microwave, but I sterilize them the old fashioned way over steam.

From this amount of products you will get approximately 4.5 liters of ready-made salad.

Dissolve tomato paste in 1 liter of water. (I think you can replace it with tomato juice or chopped tomatoes in the same amount.)

Then wash thoroughly, peel all the vegetables and cut them. Decide for yourself how to cut into cubes or strips. For the Ankle Bens zucchini salad, I cut all the cuts into strips, I like it better that way. If you decide to dice, then cut all the vegetables into cubes.

I cut the zucchini in half lengthwise and in half again lengthwise, then easily cut into equal cubes.

I cut the onion into strips

sweet pepper stripes.

Cut the tomatoes into slices as for a regular salad.

Bring the tomato solution to a boil, add all the prepared vegetables, add spices (sugar, salt) and pour in vegetable oil.

Stir and cook for 20 minutes. Cooking time is always counted from the beginning of boiling. At the end of cooking, add vinegar and stir.

Place the finished salad in sterile jars and roll up.

Turn the lids down and cover with a blanket.

The next day you can hide it in the pantry, and in winter you can enjoy it, serve it as an appetizer or as a side dish.

Bon appetit! If anything is not clear, ask in the comments.

Culinary recipe for uncle benz from tomatoes for the winter

cooking method

Place tomatoes in a blender (meat grinder), grate large carrots, chop onions or coarsely add 100g of salt in a blender and leave for 10-12 hours.

Boil the marinade and pour in the main composition and cook for 1 hour, place in jars while hot.

It turns out like this Uncle Bans like home.

A tender and aromatic vegetable appetizer appeared on the table back in the nineties. It goes well with pasta, potatoes, chicken, and beef, and goes well with different dishes. Many housewives roll up Anx Bens for the winter. Zucchini for salads is grown in summer cottages and vegetable gardens, sold fresh at the market and in stores quite inexpensively, and has a pleasant taste and delicate texture. Vegetable preparations for the winter are adored in many families and are also served on the holiday table.

Secrets of preparing “Uncle Bens” salad from zucchini for the winter

To give a homemade snack, the jars of which are quickly emptied, a special twist, vegetables are canned along with herbs, seasonings, and spices are added. Zucchini goes well with carrots and onions, hot and sweet peppers and garlic.

Each ingredient slightly changes the taste of the salad and adds its own special aroma. In order for the preparation to retain the maximum amount of vitamins and minerals, you need to know which vegetables are best suited and how to determine whether they will make a tender snack. The smell and taste of the salad largely depends on the sauce with which it is seasoned.

Selection and preparation of main ingredients

Summer residents who plant vegetables on their plots know that small, young zucchini are best suited for preservation. Vegetables that are grown for your own consumption are great for various snacks, they do not absorb chemicals, and no stimulants are used for growth.

To prepare salads, you can use overgrown fruits, but you need to completely peel them, remove the seeds, soak the vegetables in water for several hours, and then wipe them dry with a cloth.

However, the salad will not be so tender, but still tasty, if you choose a successful recipe, and this is not difficult to do.

When buying vegetables at the market, you should definitely look at what they look like. Fruits with spots, cracks, or dents are not suitable for harvesting for the winter. You should not buy vegetables for snacks whose flesh is unevenly colored. Store-bought zucchini, like old ones, are soaked for a couple of hours in plain water.

Methods for making zucchini salad at home

Having collected vegetables from the garden, they canned them for the winter. “Uncle Bens” is eaten as a second course, consumed together with mashed potatoes, baked meat, and noodles. When putting salad into jars, they are not always sterilized. Vinegar, juice or tomato paste is used as a preservative.

A simple, finger-licking recipe

In the nineties, all stores sold the sauce, the brand under which it was produced gave the name to one of the most requested salads. The thick consistency product, packaged in jars, seemed incredibly tasty, since everything was in short supply at that time. To make caviar or sauce, the fruits are grated and cut into circles, strips or pieces to make salad. For 300 g of zucchini you need to take one vegetable each in the form of a tomato, red and yellow pepper, carrots, and onions.

Additionally you will need:

• garlic - 3 cloves;
• salt - ½ spoon;
• tomato paste - 30 grams;
• sugar;
• sunflower oil - 30 ml;
• spices in the form of paprika, coriander, cumin.

Remove the stem from ripe or even overripe tomatoes and throw them into boiling water for 2 minutes. The cooled fruits are peeled and cut into pieces. The seeds are taken out of the zucchini, the crust is removed, and they are given the appearance of cubes. Halves of red and yellow pepper are washed, the grains are cleaned, dried, and chopped into strips. Carrots are cut in the same way, and onions are cut into thin rings. The garlic is peeled from the film and squeezed out with a special device.

Pour oil into a saucepan, add sugar, add tomato paste and salt. When the mixture boils, add the zucchini and simmer for about 10 minutes. Then add other vegetables and leave on low heat until they soften. After this, add tomatoes and boil a little, pour in spices, pour in vinegar. After simmering for another 5 minutes, the hot salad is filled into sterilized jars, which are sealed with lids.

In order for the sauce to acquire an original aroma, coriander and cumin grains must be placed in a mortar and ground yourself.

With tomato

Many housewives do not use a large number of different ingredients to prepare the Uncle Bens salad for the winter; they take a kilogram of zucchini and cut them into small pieces. In addition to these fruits, you will need:

• vinegar - 1.5 cups;
• tomato paste - 150 g;
• ripe tomatoes - 0.5 kg;
• vegetables - 300 g each.

Curry is great for spices. The sauce is boiled by pouring 125 ml of sunflower oil and 400 water into a pan, pouring in 100 g of sugar, adding pasta and salt.

Onions are cut into rings, tomatoes into pieces. Zucchini is thrown into the hot marinade, after 15 minutes - pepper, grated carrots and simmered for a quarter of an hour. When the salad is almost ready, add onions and tomatoes and boil a little, season with bite and curry, leave on the stove for three minutes. Fragrant Uncle Bens is rolled into jars.

With bell pepper and tomato paste

The taste of the salad changes depending on what additional ingredients are used. Fresh vegetables go very well with colorful peppers and tomato paste, prepared independently without additives.

“Uncle Bens” will delight you with its rich taste if you take:

• carrots - 6 pieces;
• 6 onions;
• tomatoes - 1.5 kg;
• sugar - glass;
• vinegar - 6 tablespoons.

Three kilograms of zucchini are cut into pieces, carrots are grated, onions are chopped into rings, peppers are chopped into strips.

Place 1.5 cups of tomato paste in a saucepan with water, pour in 500 ml of oil, and add spices. First add zucchini to the boiling sauce, then after a quarter of an hour add carrots, onions and peppers. After the same time, add tomatoes. When the vegetables become soft, season with the bite, boil and roll up. Take the salad to the cellar or basement.

With unripe tomatoes

If the green tomatoes just don’t ripen, and you can still pick zucchini from the garden, using both types of vegetables together, summer residents make a salad. In it, the fruits turn out crispy, and the preparation itself pleases with its original taste and looks interesting, since several pieces of red pepper are added to it:

1. Pour half a liter of water into a saucepan, a glass of oil, add 5 or 7 peas of allspice, 1 tbsp each. spoon of salt and sugar and cook the sauce. Throw a bay leaf into the boiling mixture, pour in vinegar, and leave on the fire for 10 minutes.
2. Zucchini is cut into rings, peppers are cut into cubes, tomatoes and onions are chopped.
3. Squeezed garlic is added to vegetables, greens are poured.
4. The jars are filled with the mixture, the sauce is poured in, and sterilized for a quarter of an hour.

To prepare the salad, tomatoes and zucchini are used in the same quantity - 500 g each. These fruits successfully complement each other, and the spicy marinade adds piquancy to the appetizer.

With rice

Vegetable salad is placed on the table not only as a side dish for meat, but also as a second hearty dish if, in addition to spices, rice is added during the cooking process. For two kilograms of zucchini you need to take:

• onions and carrots - 1 kg each;
• red tomatoes - 700 g;
• garlic;
• salt - 3 tablespoons;
• sugar - ½ cup;
• vegetable oil - 250 ml;
• vinegar.

Tomatoes are sent to a blender. Grind the carrots, finely chop the onions and peppers, cut the zucchini into cubes, squeeze out the garlic. The vegetables are placed in a pan, oil is poured, and tomato puree mixed with sugar and salt is added. The mass is simmered for half an hour. Rice (400 g) is washed and boiled until tender, placed in a saucepan with vegetables, seasoned with a bite. After boiling the salad for another 10 minutes, roll it into jars.

In a slow cooker

“Uncle Bens” is added to soups, borscht, and eaten with cereals and pasta. With the advent of modern household appliances, vegetable salads are prepared faster, are even more delicious, and do not lose vitamins.

The multicooker bowl is filled with a mixture of tomato paste, vegetable oil, salt and sugar. When the sauce boils, add pepper chopped into strips, onion rings, and carrots. Select the stewing mode, after 15 minutes add the zucchini cubes, leave in the multicooker for the same time, after which add the tomatoes. After a quarter of an hour, pour vinegar and add seasoning.

To prepare the salad, you need to take:

• 350 g each of carrots, peppers, onions;
• tomatoes - 0.5 kg;
• sugar - ½ cup;
• salt - 60 g;
• tomato paste - ½ cup;
• vinegar - 30 or 40 ml.

All these ingredients are for 2 kilograms of zucchini. “Uncle Bens” are rolled into jars, wrapped in a blanket, then taken to a cold place.

Without sterilization

The salads that are prepared from zucchini now are in no way inferior to the sauces that were on store shelves in the nineties. To keep such products longer, it is not necessary to sterilize the vegetables; you can do without it by using a simple recipe. For this you will need:

• sweet pepper - 1 kg;
• zucchini, tomatoes - 2 kilograms each;
• onion - 500 g;
• garlic - head;
• sunflower oil - ½ cup;
• vinegar - 2 tbsp. spoons.

The vegetables are chopped, placed in a saucepan and poured with hot sauce, which is cooked in a thick-walled container from tomatoes, water and oil.

Simmer the peppers and zucchini until they become soft, then add vinegar, salt, boil for another 2 minutes and transfer to sterile jars.

Further storage of workpieces

In most families, Uncle Bens cannot last until next spring. In winter, such preservation is quickly eaten, since both children and parents like it. If you stew vegetables with rice, the salad turns out to be satisfying and is used as a second course, used for making soup and borscht. It is better to store jars of zucchini in sauce in the cellar and basement; you can also leave them in a dark pantry. In a cool place, such a product does not lose its taste and does not deteriorate for 2 years.

Housewives invented the zucchini preparation “Uncle Bens” in the 90s. Then, foreign products suddenly appeared on the recently empty store shelves, including a zucchini-tomato sauce called “Uncle Ben’s.” The colorful jars excited the minds. TV advertising, which was also a “curiosity” in those years, “added fuel to the fire.” Many dreamed of trying a foreign product. The prices for the sauce were steep, so not everyone could afford a tasting. But “the need for invention is cunning”: inventive housewives came up with their own “Uncle Bens” - pieces of vegetables in a delicate tomato sauce. The main ingredient was zucchini - tasty and inexpensive. The simple recipe quickly “went to the masses”: an analogue of the famous sauce began to be prepared for the winter in almost every family.

In modern stores you can find original Uncle Ben’s products, now they are affordable. But times have changed, the hype around sauces is a thing of the past. But housewives continue to make preparations under the same name - the recipe turned out to be so successful.

Housewives call the Uncle Bens preparation differently - salad, appetizer, sauce, lecho. It’s interesting that no matter what you call it, everything is correct. The “kinship” with lecho is due to a similar set of ingredients. Components without which it is impossible to imagine lecho are added to the zucchini - sweet peppers, onions, tomatoes. “Uncle Bens” can be served as an independent dish (appetizer or salad) or as a sauce for any side dish, meat and even fish.

Ingredient Selection

Where does the preparation of preparations begin? From the “collection” of ingredients. The most delicious and healthy preserves are made from home-grown vegetables. There are no chemicals in such fruits; they are grown in natural conditions without the use of growth stimulants. But not everyone has vegetable gardens or grandmothers who are ready to supply them with natural products. Many housewives, in order to prepare squash “Uncle Bens” for the winter, have to buy ingredients at the market or in the supermarket.

Are you getting ready to make a purchase? Remember that a delicious salad can only be made from vegetables that are not overripe. Young zucchini has a thin skin and soft seeds, making the dish tender. Mid-summer is considered the “season” for zucchini, but there are varieties that bear fruit before the first frost. You need to focus on seasonality, but remember that this is a relative concept. Choose zucchini based on appearance and you won’t go wrong.

• Size. For canning, you need to buy medium-sized zucchini, maximum 15-20 cm in length. If the zucchini is too large, it is overripe and can spoil the taste of the salad.
• Appearance. Dents and depressions on the zucchini indicate that the vegetables were collected a long time ago and were stored incorrectly. It is not worth using such zucchini for canning, even if the discount attracts them: they have long lost their usefulness.
• Peel. Evaluate the skins of the vegetables. In unripe zucchini it is thin. A thick peel can not only indicate the “age” of the vegetables, but also signal that the zucchini has been treated with chemicals. Let the “thick-skinned” vegetables remain in the store - health is more important.
• Color. Even color is one of the criteria for choosing zucchini for canning. Brown and yellow spots warn that the process of rotting inside the vegetable has begun. You can no longer eat such zucchini.

If you are not sure about the quality of purchased vegetables, then soak them for an hour in cool water, and then proceed directly to cooking. This little trick will help “remove” harmful chemical compounds if vegetables have been “stuffed” with them.

“Uncle Bens” from zucchini for the winter: recipe variations

Housewives prepare the Uncle Bens zucchini salad in different ways. Vegetables (carrots, sweet and bitter peppers, onions) and herbs are added to the main ingredient. Vegetables can be cut arbitrarily, but pieces of the same shape (for example, bars/squares) look more aesthetically pleasing.

To get the perfect taste, you need to pay attention to the dressing. It is made from tomatoes or tomato paste and seasonings are added. You can experiment with spices: add curry, dried herbs, chili pepper. Thanks to this, the familiar taste will acquire new shades. Make a gentle sauce or a spicy appetizer - the choice is up to the hostess.

But you shouldn’t experiment with vinegar: if you increase the amount, it will be sour. Always pay attention to what kind of vinegar is indicated in the recipe and what percentage is indicated on the bottle. If you miss this moment, instead of the vaunted taste you will get complete disappointment.

If you have liver, kidney or cardiovascular diseases, you should not get carried away with conservation. The high content of sugar, salt and acetic acid in seaming can provoke an exacerbation of the pathology.

Classical

Peculiarities. “Uncle Bens” from zucchini with tomatoes is prepared for the winter to diversify the menu during the season when there are no fresh vegetables. The dish turns out tasty, aromatic and reminiscent of summer. The preparation is called a salad, but it is more of a thick sauce in which pieces of vegetables are “hidden”. Garlic gives a moderate “spiciness”, but you can exclude it from the recipe if you like preserved food with a delicate taste. The salad can be served with all dishes. If you add dried Provencal herbs during cooking, you will get an excellent pasta sauce. From the specified amount of ingredients you get 4.5 liters of salad.

You will need:

• medium-sized zucchini – 2 kg;
• red fleshy tomatoes – 2.5 kg;
• sweet pepper – 1 kg;
• garlic - head;
• sugar - faceted glass;
• salt - two heaped tablespoons;
• vegetable oil – 200 ml;
• vinegar (9%) – 50 ml.

Cooking steps

1. Cut the tomatoes into quarters. Grind them with a meat grinder or use a blender.
2. Cut the zucchini and pepper into medium cubes.
3. Mix tomato puree with butter, sugar, salt. Squeeze the garlic here using a press.
4. Place the chopped zucchini in a large saucepan and add the prepared red sauce.
5. Simmer over low heat for 30 minutes, stirring occasionally.
6. Add chopped pepper. Continue simmering for another 20 minutes.
7. Pour in the vinegar and keep the salad on the stove for five minutes.
8. Divide the vegetable mixture into sterilized jars. Twist.

Budget

Peculiarities. “Uncle Bens” from zucchini with tomato paste is worth preparing for the winter for those who are looking for a budget version of the legendary salad. Pasta is cheaper than tomatoes, which are the main ingredient in the “classic”. The pronounced zucchini-tomato taste will remind many of their childhood: in the 90s, every second housewife prepared an appetizer made from Uncle Bens zucchini for the winter with the addition of paste. The lightly spicy sauce is ideal for pasta, but it’s also not bad as an independent dish. Following this recipe, you can prepare approximately 4.5 liters of preserves.

You will need:

• medium zucchini – 2 kg;
• large onion – 12 onions;
• sweet pepper - five pieces;
• garlic - five cloves;
• sunflower oil (preferably refined) – a cut glass;
• purchased tomato paste – 200 g;
• sugar - glass;
• salt – a heaping tablespoon;
• vinegar (9%) – 60 ml;
• cold water - liter.

Cooking steps

1. Prepare vegetable components: peel, chop coarsely (can be in any shape).
2. Dilute store-bought paste with water. Add butter, sugar and salt here. Bring the resulting mixture to a boil.
3. Dip the chopped zucchini into the prepared red sauce. Wait for it to boil, cook for ten minutes.
4. Add the rest of the vegetables. Leave to simmer for ten minutes.
5. Mix chopped garlic with nine percent vinegar. Add the “preservative” to the pan with the rest of the ingredients. After this, keep the salad on the stove for ten minutes.
6. Distribute into sterilized containers and roll up.

If you bought soft zucchini, check if there are any marks left on them when pressed. If they remain, there is no point in canning them; the vegetables disappear. Soft zucchini, which does not lose its shape when pressed, can be used for preparations, but with the condition - add twice as much vinegar as according to the recipe.

Sweet and sour

Peculiarities. If you like sweet and sour sauces, prepare “Uncle Bens” from zucchini with carrots, and add store-bought “Krasnodar” sauce to the dressing. The dish should have a thick consistency. If you use grated zucchini rather than chopped, you can make a sauce that is similar in structure to store-bought. It can be served with any side dish or main dish of vegetables, sea or river fish, or any meat. The sweet and sour taste “sounds” especially good in tandem with poultry meat. The amount of ingredients is calculated for 6 liters of salad.

You will need:

• thin-skinned zucchini – 2 kg;
• large tomatoes – 1 kg;
• onions – 1 kg;
• sweet pepper – 600 g;
• large carrots – 500 g;
• sunflower oil – 250 ml;
• sauce "Krasnodar" - half a liter jar;
• vinegar (9%) – 70 ml;
• table salt – four tablespoons;
• sugar - glass;
• citric acid – one teaspoon;
• curry - three teaspoons;
• water – 600 ml.

Cooking steps

1. Chop the zucchini into cubes, the onions into half rings, chop the pepper into strips, and chop the tomatoes as desired.
2. Grate the carrots (it is better to use a grater with large perforations).
3. Boil water. Add Krasnodar sauce, butter, granulated sugar, and seasonings to boiling water. Boil the mixture for five minutes.
4. Add zucchini to tomato dressing. Simmer on low for 12 minutes.
5. Pour the remaining vegetables into the pan. Leave to simmer for ten minutes.
6. Add carrots. Boil for five minutes.
7. Pour in the tomatoes. Boil down excess liquid. When the consistency becomes thick enough, add “preservatives” - vinegar and lemon. Leave on the stove for five minutes.
8. Distribute into sterilized containers. Screw on the lids.

“Krasnodar” sauce adds a “zest” to the salad. It is enriched with a whole bouquet of seasonings - cloves, allspice, nutmeg. Thanks to the tomato sauce, the spicy bouquet is also felt in the “uncle beans”. The obligatory ingredient of “Krasnodar” is apples. Hence the sourness.

For lovers of "spicy"

Peculiarities. This recipe for “Uncle Bens” from zucchini for the winter is worth adopting for lovers of “spicy things”. Garlic is present in many recipes, but such a sauce cannot be called spicy in the literal sense of the word - rather piquant. If you prepare “Uncle Bens” from zucchini with the addition of chili pepper, then lovers of “fire in the mouth” will simply be delighted. You can adjust the spiciness to your taste. The sweet and sour and at the same time spicy sauce will be appreciated by gourmets. It goes perfectly with meat, but vegetarian dishes with hot sauce will also sparkle in a new way. From the amount of ingredients indicated in the recipe, you can prepare 4 liters of the product.

You will need:

• young zucchini – 1 kg;
• red tomatoes - the same amount;
• bell pepper (large) – seven pieces;
• medium-sized onion - five onions;
• garlic - ten cloves;
• sunflower oil – 1.5 cups;
• sugar - according to the proportions of butter;
• salt - two tablespoons;
• curry - teaspoon;
• vinegar (9%) – 100 ml;
• chili - two peppers.

Cooking steps

1. Chop the washed zucchini into small squares and chop the onions into thin half rings.
2. Remove seeds from peppers (sweet and chili) and cut into strips.
3. Make cross-shaped cuts at the base of the tomatoes. Place the tomatoes in boiling water for two minutes, then transfer them using a slotted spoon to cold water and leave for a minute. Remove the skin and cut the pulp into cubes.
4. Mix refined oil, sugar, spices, vinegar. Wait until it boils.
5. Add pieces of zucchini to the prepared marinade. Boil for ten minutes.
6. Add pepper, onion half rings, simmer for about ten minutes.
7. Add the chopped tomato pulp and simmer for ten minutes.
8. Add garlic. It’s better to pass it through a press; you can chop it finely. Simmer for two minutes. The salad is ready, all that remains is to roll it up.

Young zucchini is used in preparations directly with the skin and seeds. If you decide to “recycle” old vegetables, then the peel must be cut off and the “insides” must be cleaned. If you don’t do this, the taste of the product will disappoint.

Salad with rice

Peculiarities. Preserving zucchini and rice will help out the housewife when household members ask for a snack and the refrigerator is empty. The salad is served both as an independent dish and as a side dish for any meat. From the amount of ingredients indicated in the recipe, you get 4 liters of preserved food.

You will need:

• medium-sized zucchini – 2 kg;
• onion – 1 kg;
• carrots - the same amount;
• ripe tomatoes – 700 g;
• rice – 400 g;
• garlic - five cloves;
• sunflower oil - standard glass;
• salt - three tablespoons (heaped);
• sugar - five tablespoons;
• vinegar (9%) – 50 ml.

Cooking steps

1. Grind the tomatoes using a blender.
2. Chop: onion, sweet pepper - finely, zucchini - medium cubes. For carrots you need a grater.
3. Place the vegetables in a deep saucepan and squeeze in the garlic.
4. Mix the pureed tomatoes with salt and sugar. Pour in the oil. Pour the dressing over the vegetables. Cook for 30 minutes.
5. Add thoroughly washed rice. Boil the same amount as before.
6. Pour in table vinegar. Simmer for ten minutes. Roll up immediately.

An Uncle Ben-themed rice fantasy can be made spicy. Repeat the recipe step by step, but with a small amendment: add two chopped red peppers along with the garlic. Lovers of truly fiery snacks can add chili pepper along with seeds.

5 rules for successful harvesting

In homemade rolls, not only taste is important. When preparing canned food, housewives expect that they will treat guests and household members with it all winter. But it happens that the jars “explode” or the salad begins to ferment. Follow these five tips and Uncle Bens will last until the next harvest. Unless, of course, the supplies run out earlier due to the efforts of the household.

1. Wash vegetables thoroughly. Vegetables for salad need to be washed not just thoroughly, but very thoroughly. Ideally, use a special brush: then the vegetables will definitely be clean. If you plan to add spicy herbs to the salad, rinse them under running water for at least eight minutes. Clean vegetables are the key to long-term storage of salad.
2. Sterilize jars and lids. The workpiece should only be placed in sterilized containers and only sterile lids should be used. Otherwise, microbes may get into the jar, and as a result, the salad will “explode” or ferment. The most popular method of sterilization is to “boil” jars and lids in water (five minutes after boiling). True, it is only relevant if there are few containers and they are small. You can sterilize jars by steaming: place a wire rack on a pan of water, place the jars on top, and leave after the water boils for 15 minutes. You can bake washed, not dried jars and lids in the oven (temperature - 120 ° C, time - until dry).
3. Turn the jars over. After rolling the salad, the jars are turned over and left to cool. This simple manipulation allows you to verify the tightness of the lid. After cooling, make sure that there are no wet spots left under the preservation. Without a tight lid, long-term storage is impossible: the salad will ferment.
4. Cover. It is recommended to wrap the preserved food in a blanket and keep it under it until it cools. Thanks to wrapping, the contents of the jar slowly lose temperature, and additional “preservation” occurs. This increases the safety of the salad.
5. Store correctly. The ideal place to store workpieces is the cellar. They can remain in such conditions for two years. In a city apartment, canned food should be stored in a cool, dark place, for example, in a pantry. True, the shelf life in this case will be reduced - you need to eat the salad during the autumn-winter season. The balcony is not the best place to store twists: freezing impairs the quality of the product.

If the lid of a jar of zucchini salad is swollen, then the product will have to be thrown away: the canning technology was broken, and bacteria “settled” in the seal. Don't risk your health!

For the winter, “Uncle Bens” zucchini salad must be prepared with vinegar, which plays the role of a safe preservative. Uncle Ben's sauce can be made to serve the same day. Take any recipe, remove the vinegar from it, and please your loved ones with a delicious dish.

Who cooks how: reviews

I really liked the taste. Well, it's just VERY tasty. The only thing I didn’t really like was the crispy onion and its clearly prominent taste. My husband didn't like it either. Therefore, last year I slightly modified the recipe, first simmering the onions until soft. Why this name? Reminds me of the taste of the previously sold lecho “Uncle Bens”. I don't know if it's on sale now or not.

Mirage, http://forumodessa.com/showthread.php?t=19260

With vinegar it turns out very sour, tomato paste and tomatoes give acid, and also vinegar, I made this salad for the first time and I didn’t like it due to the excessive acidity, I tried it without vinegar - it’s delicious!

Svetlana, http://recept-menu.ru/salat-iz-kabachkov-ankl-bens/

You can find a wide variety of recipes for Ankle Bens salad for the winter, where zucchini, bell peppers and even rice or beans are added to the traditional mixture of tomatoes, onions and carrots. This salad was in demand in Soviet times, but has not lost its popularity today. Uncle Bens, prepared for the winter, can be served as a sauce for meat or vegetables.

What you need to know when planning to prepare homemade Uncle Bens:

Tomatoes should be red and well-ripened.

To make the consistency of the finished salad more delicate, you can remove the skins from the tomatoes.

It is better to grate the carrots on a coarser grater. A Korean carrot grater is suitable.

If zucchini is added to the salad, it is better to take young vegetables. Overripe zucchini must be additionally peeled and pitted.

The salad should be placed in jars while hot.

The five most common ingredients in Ankle Bens salad recipes for the winter:

A typical salad recipe, where selected vegetables are mixed with tomato sauce, is simple and accessible to everyone.

1. Select ripe tomatoes, carrots, and onions. Wash and dry the vegetables well.

2. Pass the tomatoes through a meat grinder. You can use a blender or grater. Grate the carrots, chop the onion into small pieces.

3. Pour the chopped tomatoes into the pan. Add vegetable oil, spices, salt and sugar to them. Cook for 15 minutes.

4. Add onions, carrots, vinegar. Cook for another 15 minutes.

5. Roll into pre-sterilized jars.

Five of the fastest Uncle Bens recipes for the winter:

There are several secrets that will help make the salad even more interesting.:

Additional aroma will be given by greens - parsley, dill or a mixture of herbs.

If you add rice, beans, or millet, the salad can be served as a side dish.

You can include diced zucchini and striped bell peppers in the salad.

Instead of tomatoes, you can add ready-made pasta diluted with water, which will speed up the cooking process.