Zucchini Salad for Winter: Recipe with Apple

Right now, zucchini and apple preserves are in vogue, as both ingredients are seasonal fruits that will be more valuable in winter than they are at the August market. Thanks to its low calorie count and high fiber content, aids in weight loss. It provides a feeling of fullness, helps eliminate excess fluid from the body, improves intestinal peristalsis, and thus allows for better weight control. This vegetable is also beneficial for those with . Additionally, zucchini boosts immunity, normalizes blood pressure, enhances cardiovascular health, and possesses anti-allergic properties. Surprisingly, similar benefits are found in the fruit that pairs perfectly with this vegetable. When and zucchini come together in dishes, they double each other’s healing potential.
Ingredients: zucchini – 1 kg; apples – 0.5 kg; carrots – 300 g; dill (greens and seeds) – 50 g.
Marinade Ingredients: water – 1 liter; vinegar – 150 ml; sugar – 2 tablespoons; salt – 1 tablespoon.
Wash the apples and zucchini, peel them, and cut them into small pieces. should be washed, peeled, and chopped into sticks.
Prepare the marinade in a pot. Pour in the water and place it over heat. Once it boils, add the sugar, salt, , and after 5 minutes, pour in the vinegar.
In clean, prepared jars, tightly pack the chopped apples, zucchini, and carrots, then pour the marinade over the fruits.
Place the jars in a wide pot filled with water, cover them with lids, and sterilize.
Seal the sterilized jars or close them tightly with lids.
Turn the canned zucchini upside down, wrap them up, and leave them in this position until completely cooled. After that, the preserves can be stored in a dark, cool place for long-term storage.

Life Hack

For 0.5-liter jars, sterilize for 15 minutes; for 1-2 liter jars, sterilize for 20-25 minutes.