Uncle Bens from zucchini for the winter

Almost all lovers of canning at home have been preparing Ankle Bens salad from zucchini for the winter for a long time, not knowing that it was originally called that way. The fact is that it contained Uncle Bens sauce, which later disappeared from store shelves. Housewives began to replace it with tomato paste and other tomato sauces. The result of such a substitution is no worse than a salad made according to the original recipe.

Uncle Bens zucchini salad

zucchini - 2.0 kg;
onion—200 g;
bell pepper—650 g;
fleshy tomatoes - 1.0 kg;
vegetable oil - 250 ml;
sweet sand - 180 g;
salt - 35 g;
tomato paste - 200 g;
water - 1.0 l;
vinegar - 125 ml.

Wash and sterilize the glass container in which the Uncle Bens salad will be stored for the winter. You can create this in the oven, microwave or steam.
Dilute tomato paste with a liter of water. You can use tomato juice or tomatoes pureed in a blender in the same quantity.
Wash all vegetables included in the recipe well. Clean. Cut. Tenderloin - cube or strip, as you prefer. But the cutting of all vegetables must be similar.
Pour the tomato filler into a large saucepan and place over moderate heat. Boil. Place all the chopped vegetables into the saucepan. Add sweet sand and salt. Add vegetable oil.
Mix the contents of the saucepan thoroughly. Boil for 20 minutes. Count the time from the moment of boiling. One minute before the end of cooking, add vinegar. Mix well again.
Remove the finished salad from the stove. Immediately transfer to prepared containers. Seal with sterilized lids. Turn the jars over. Wrap in warm cloth (medical system of cells and intercellular substance, united by a common origin, structure and functions) .
Once completely cooled, store in the pantry.

Ready for storage!

Uncle Bens salad from zucchini with tomatoes and garlic

zucchini - 2.0 kg;
fleshy tomatoes - 2.5 kg;
garlic - 200 g;
bell pepper - 1.0 kg;
salt - 65 g;
sugar - 200 g;
vinegar - 100 ml;
refined oil - 200 ml.

Sterilize the container in which the salad will be stored in advance.
Process the garlic. Divide into cloves.
Wash the tomatoes. Create cross-shaped cuts on the bottom. Place in boiling water for half a minute, then immediately place under ice water. Remove skin. Grind the tomatoes together with the garlic.
Rinse the zucchini well. Cut into cubes. You don’t have to cut off the skin of young fruits. From the oldest zucchini it is necessary to cut it off and remove the seeds.
Place cooked zucchini in a large saucepan. Pour tomato puree over them. Add sugar, salt. Add vegetable oil. Cook over low heat for about half an hour. Stir frequently.
Wash the bell pepper. Cut the tail, remove the seeds. Cut into strips. Add pepper to the saucepan. Cook for 25 minutes.
Remove the saucepan from the stove. Place into prepared containers. Seal with sterilized lids. Cool the zucchini salad with tomatoes for the winter and put it in storage.

Uncle Bens snack for the winter (with carrots)

zucchini - 1.0 kg;
tomatoes - 500 g;
sweet pepper - 350 g;
onion - 350 g;
carrots - 300 g;
tomato paste - 150 g;
refined oil - 125 ml;
salt - 60 g;
sweet sand - 110 g;
vinegar - 30 ml;
water - 400 ml;
curry - 5 g.

This recipe yields three liters of finger-licking salad for the winter.
Peel the zucchini. Cut into medium sized cubes. You don't have to cut off the skin of young zucchini.
Peel and wash the carrots. Grind with a large grater.
Peel the beam. Cut into half rings.
Wash the pepper. Cut the tail, remove the seeds. Cut into half strips.
Cut well-washed tomatoes in the same way as zucchini.
In a large saucepan or thick-bottomed saucepan, combine water, vegetable oil, tomato paste, salt and sugar. Put on fire. Boil.
After boiling, add cooked carrots, onions and peppers to the tomato mixture.
Mix everything well. Cook, covered, from the moment the mixture boils, for a quarter of an hour. Stir frequently.
Then add the cooked zucchini. Mix the contents well. Cook for another quarter of an hour.
Next add the tomatoes. Mix the contents again. Boil. Cook for another quarter of an hour. Don't forget to stir.
At the very end of cooking, add curry and add vinegar. Boil for 3 minutes.
Remove the saucepan from the stove. Place the hot salad in sterilized jars.
Turn the jars over. Wrap in a warm cloth (A collection of different and interacting tissues form organs) . Cool completely. Store in a dark place.

Uncle Bens spicy snack in a slow cooker

zucchini - 1.1 kg;
fresh tomatoes - 1 kg;
bell pepper - 600 g;
onion - 300 g;
garlic - 50 g;
dried marjoram - 10 g;
vegetable oil - 90 ml;
vinegar - 50 ml;
ground hot pepper - 15 g;
warm water - 300 ml;
tomato paste - 125 ml;
sugar - 110 g;
salt.

This recipe for uncle ben's salad for the winter is designed for stewing in a slow cooker.
Place tomato paste, vegetable oil, water, salt and sugar into the multicooker bowl. Stir well until smooth.
Boil the sauce at any comfortable setting.
Process the zucchini. Remove the skin. Seeds too. Cut into cubes.
Wash the tomatoes, cut out the stem. Cut into slices.
Process peppers, onions and carrots and wash. Cut the peppers and onions into strips. Grate the carrots. Add vegetables to the multicooker bowl.
Cook the contents on the “Stew” program for a quarter of an hour.
Then add the zucchini into the bowl. Cook for another quarter of an hour.
After this, add tomato slices into the bowl. Cook for another quarter of an hour.
A few minutes before the end of stewing, add vinegar and spices. The most delicious salad for the winter is ready.

Zucchini salad (popularly Uncle Bens)

Cucumber and onion salad “Nezhinsky”

Zucchini salad (popularly Uncle Bens)

I remember when I was little, my grandmother constantly prepared a lot of different salads for the winter.
Surprisingly, everything flew away over the winter. my favorites were horseradish appetizer, carrot salad and zucchini salad. and, of course, pickled cucumbers.

time has passed.
I have grown up - family - kids - garden today, surprisingly, picking for zucchini - I remembered my grandmother’s salad recipe,
I have now prepared 20 cans of various sizes 0.5-1 l

I want to share the recipe with you (it has been known for a long time, maybe some of you also cook it)

Ingredients

parsley (basil)
zucchini	2-3 kg
tomato paste (or sauce - I use Krasnodar)	1 glass
sugar	1 glass
refined vegetable oil	1 glass
salt	100 g
Bulgarian pepper	10 pcs (small)
onion	5-10 pcs (small)
carrot	3-4 pcs
tomato	10 pcs (medium)
vinegar essence 70%	1 tbsp.

general information

Complexity

Easy

Step-by-step recipe with photos

on one of the websites I saw a modified recipe - instead of zucchini, they used pumpkin

2-3 kg of zucchini, peeled and cut into small cubes (you can also cook with the core pulp)
350 g – 1 glass of tomato paste (or sauce – I use Krasnodar)
parsley (basel)
1 glass of sugar
1 glass of refined vegetable oil
100 g of salt
10 ok small bell peppers (sweet), finely chopped
5-10 small onions, finely chopped
3-4 carrots, grated on a large grater
10 medium tomatoes, cut into slices
1 tbsp 70% essence

Dilute the sauce with 1 liter of water, add salt, sugar, butter, zucchini.
bring to a boil, reduce heat. cook for 10 minutes, add carrots, onions, peppers.
cook, stirring occasionally, for another 10 minutes. add tomatoes and vinegar.
boil for 10-15 minutes. taste test - you can add herbs during the process - if you like - add salt if something doesn’t suit
the taste, it should turn out sweet and sour,
you can add ground pepper

If the zucchini is soft, put the hot salad in jars, close, turn over and wrap until it cools completely.
if not, just cook on low heat. the yield from this proportion of goods is somewhere around 5 liters. (maybe a little less)

The salad can be eaten with spoons as an independent dish, or added as a sauce to pasta and potatoes.

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Salad "Uncle Bens" from zucchini for the winter

During the years of “perestroika”, an overseas product appeared on store shelves starved for goods - a sauce called Uncle Ben's. Extensively advertised (and advertising at that time was also a novelty and attracted special attention), the sauce became its own kind of legend: funny stories were made up about it and everyone dreamed of trying it, even despite the fact that prices for it were “biting” and wages payment was delayed. Then inventive housewives came up with a Russian version of the famous sauce - homemade Uncle Bens salad. The unique product that gave it its name is still on the shelves today, but is no longer in high demand, and homemade salad is still prepared to this day.

Manufacturing secrets

The popularity of the homemade Uncle Bens salad is not only a tribute to its name. The main thing is the delicate taste of the product, which can have a variety of colors, just like the taste of its overseas layout. In order to prepare the perfect salad at home, you need to know a few secrets.

The sauce plays an important role in the Uncle Bens salad. Its taste and smell depend almost entirely on the bouquet of seasonings used. To obtain a product with the highest organoleptic properties, the ratio of spices and seasonings indicated in recipes must be carefully observed.
High-quality salad comes only from high-quality products. When selecting products, give preference to recently ripe, undamaged and not overgrown vegetables.
The salad will look great if the pieces of vegetables cut into it are approximately the same shape. Usually they are cut either into cubes or cubes (squares).
The salad will be stored perfectly if the vegetables for it have been carefully washed and the jars and lids have been sterilized.

It is most convenient to place the salad in containers from 0.5 to 1 liter, but you can also use jars of other sizes.

“Uncle Bens” of zucchini with garlic and tomatoes

Composition (4.5 l):

zucchini – 2 kg;
bell pepper – 1 kg;
tomatoes – 2.5 kg;
garlic – 0.2 kg;
vegetable oil – 0.2 l;
table vinegar (9 percent) – 50 ml;
salt – 40 g;
sugar – 0.2 kg.

Prepare the vegetables, peel the zucchini and garlic, remove the seeds from the peppers, and remove the seals around the stems from the tomatoes.
Cut the tomatoes into regular slices and pass through a meat grinder.
Cut the zucchini into small cubes and place in a cauldron.
Mix the tomato mass with salt and sugar, vegetable oil.
Pour the tomato mixture over the zucchini and place on fire.
Simmer over low heat, without forgetting to stir, for half an hour.
Cut the pepper into small squares.
Add the pepper to the zucchini and simmer for another quarter of an hour.
Crush the garlic cloves with a special press.
Add garlic to vegetables, pour in vinegar.
After simmering for another 5 minutes, remove the pan with the salad from the stove and place in sterilized jars.
Roll up the jars with metal lids using a special key, turn them over and leave to cool. There is no need to cover with anything, because the vegetables have undergone sufficient heat treatment.

After the cans have cooled, all that remains is to put them in the pantry. This salad resembles a thick sauce with pieces of vegetables - zucchini and pepper. It has a pronounced garlic taste and smell and is classified as a spicy snack.

Not a bad recipe 13

Sweet and sour “Uncle Bens” from zucchini

Composition (for 6 l):

zucchini – 2 kg;
tomatoes – 1 kg;
onion – 1 kg;
bell pepper – 0.7 kg;
carrots – 0.6 kg;
“Krasnodar” sauce – 0.25 l;
vegetable oil – 0.25 l;
citric acid – 5 g;
table vinegar (9 percent) – 70 ml;
salt – 80 g;
curry seasoning – 10 g;
sugar – 0.2 kg;
water – 0.6 l.

Wash and peel the vegetables, remove the seeds from the zucchini and peppers. Blanch the tomatoes for 2 minutes in boiling water, remove their skins.
Cut the onion and pepper into narrow strips, zucchini into small bars. Tomatoes can be cut into small pieces of any shape. Grate the carrots using the large hole side of a grater.
Boil water, dilute the sauce in it, add salt, sugar, curry, pour in oil, mix everything and boil for 5 minutes.
Dip the zucchini into the tomato sauce and simmer for 10 minutes.
Add bell peppers, onions and carrots, simmer with them for another 15 minutes.
Add the tomatoes and cook the appetizer until it becomes quite thick (like a sauce).
Add citric acid and vinegar, cook for a few minutes and pour into prepared jars.
Seal the jars tightly and, after cooling, place them in the pantry for the winter.

A thick sweet and sour salad prepared according to this recipe goes well with all dishes: fish, vegetables, meat. It is especially great served with poultry dishes.

Not a bad recipe 2

Spicy "Uncle Bens" from zucchini with sweet and sour taste

Composition (for 4 l):

zucchini – 1 kg;
bell pepper – 0.7 kg;
onion – 0.4 kg;
tomatoes – 1 kg;
garlic – 1 head;
hot capsicum – 3-4 pcs.;
vegetable oil – 150 ml;
sugar – 100 g;
salt – 40 g;
curry – 10 g;
table vinegar (9 percent) – 50 ml.

Wash the vegetables and dry them.
Cut the zucchini into thin bars or cubes.
Make cross-shaped cuts on the tomatoes. Place in boiling water, after 2 minutes remove with a slotted spoon and transfer to a container with cold water. Remove from water and peel. Cut the pulp into cubes.
Remove the skins from the onions and cut them into thin half rings.
Cut the sweet and hot peppers in half lengthwise, remove the seeds, and cut the flesh into narrow strips.
In a saucepan, combine oil, vinegar, salt, sugar and curry. Bring to a boil.
Dip the zucchini into the marinade and cook for 10 minutes.
Add peppers and onions, cook for the same amount.
Add tomatoes. After cooking for another 10 minutes, add crushed garlic.
Simmer for a few more minutes and remove from heat.
Place in jars and roll them up. Leave to cool upside down.

The salad has an unusual taste: sweet and sour and at the same time spicy. Goes great with meat dishes and poultry.

“Uncle Bens” of zucchini with tomato paste

Composition (4.5 l):

zucchini – 2 kg;
onion – 1 kg;
bell pepper – 0.5 kg;
garlic – 5 cloves;
water – 1 l;
tomato paste – 0.2 kg;
sugar – 0.25 kg;
table vinegar (9 percent) – 60 ml;
salt – 20 g;
vegetable oil – 0.25 l.

Wash, peel the vegetables, cut into pieces of similar shape.
Combine the butter, salt, sugar, paste and water, bringing the mixture to a boil.
Dip the zucchini into the sauce and cook for 10 minutes after boiling.
Add other vegetables, not including garlic, cook for another 10 minutes.
Press the garlic through a press, mix with vinegar and pour this mixture into the salad. Stir and cook for another 10 minutes.
Place the finished salad in the prepared jars, seal them and, turning them over, leave to cool.

The taste of this salad can be called ordinary. It goes well with any dish, including vegetarian ones.

Uncle bens - recipe for zucchini salad for the winter

I think everyone remembers that at one time a lot of products called Uncle Bens appeared on store shelves. Mainly there were salads and various sauces. They also produced quick-made rice and potatoes. But it was all so expensive that almost everyone couldn’t even buy them to try them out. Although the containers with the African-American uncle were very attractive.

Naturally, nowadays it is becoming more difficult to find all Uncle Bens products in Russia. Because almost all chefs have already learned how to prepare such sauces and salads themselves. Now we will tell you about one of them. In my opinion, this is the best recipe of all the dishes under this brand. And by making it at home, it becomes even tastier, because no preservatives or other chemicals are added for storage. For this we only need vinegar.

How to make Uncle Bens salad from zucchini?

And preparing a salad is very simple: chop all the vegetables, cook them in tomato paste, salt and add vinegar. As you know, bell peppers mix well with zucchini, as well as onions, carrots and tomatoes. Which means, repeat after me, it will be very tasty.

Ingredients:

Zucchini – 2 kg;
Tomato paste – 1 tbsp;
Water – 1 liter;
Vegetable oil – 1 tbsp.;
Sugar – 1 tbsp;
Salt – 1 tbsp. spoon (without slide)
Sweet pepper – 4 pcs.;
Carrots – 4 pcs.;
Onion – 10 pcs. medium size;
Tomato – 10 pcs.;
Vinegar 70% – 1 tbsp. spoon.

These products yield about 4.5 liters. ready-made snack.

Before starting production, sterilize the jars using a method that is convenient for you: steamed, in the oven or in the microwave. Not so long ago I discovered another interesting option, using a dishwasher. Just set it to 90° and wash it. It is best to take them in a volume of 0.5 to 1 liter. It’s much more convenient, and the salad is eaten right away. Also soak the lids in hot water for at least 10 minutes. This whole procedure is done so that the snack can be quietly stored without fear that the lids will fly off.

Let's start with the zucchini, they need to be washed, cut in half and all the seeds removed.

Fundamentally! Regardless of whether you have an old one or a young one, it is better to remove the skin. Then the dish will turn out much more tender. Well, in the most mature vegetables it is very coarse, which is not better for our salad.

Wash the tomatoes and cut out the stem. It is better to take ripe tomatoes; if they have cracks, cut them out.

Peel the carrots and onions. Remove all seeds from peppers.

It is better to take peppers of different colors, then the appetizer will turn out much more attractive and brighter, and this will be better if it is placed on a ceremonial table.

Also, so as not to forget anything during the manufacturing process, we will prepare other products, which are shown in the photo below.

Next, cut the zucchini into small cubes, approximately 1 cm.

Grate the carrots on a large grater.

Cut the onion into half rings, the thinner the better. This way it will more quickly give its own smell to our preparation.

Divide the pepper into two halves and cut into strips.

And tomatoes as well as diced zucchini.

Pour water into a deep bowl and add tomato paste. Pour salt, sugar into it and pour in vegetable oil. Mix everything well.

Uncle bens from zucchini for the winter with tomato paste, peppers and tomatoes

Pour the tomato mixture into the pan you will be cooking in and add the zucchini. We wait for them to boil and cook for 10 minutes.

Combine sweet peppers and onions with zucchini and cook for another 10 minutes. I’ll tell you the smell in the room, it’s simply stunning, I’m ready to put it on a plate and try it. But let’s be patient, there’s very little left to experience. After all, you must admit, no matter what kind of cook he is, he will constantly try his prepared dish to see how it tastes.

Look how beautiful it is already coming out, but we haven’t thrown away all the products yet.

The carrots are ready, add them to the general ingredients and also cook for 10 minutes.

Do not forget to stir all the products from time to time, then there is less chance that they will burn.

All that remains is to throw the tomatoes into the pan, pour vinegar and boil for the last 10 minutes. If you see, after adding any ingredient, the dish cooks for the same time. This is for the best, because the recipe will quickly be remembered. But what I am one hundred percent sure of is that you will cook “uncle bens” from zucchini more than once after you try it.

The most delicious uncle benz from zucchini for the winter

What came out was such a delicious thing, only the smell is indescribable, and there’s nothing to say about the snack.

Place the prepared salad in sterilized jars and cover with lids. We put it in a space that is comfortable for you, in other words, in the cellar or refrigerator; uncle benz from zucchini is stored very well.

Well, that’s the whole recipe, you see, there’s nothing complicated in making it, the most important thing is to understand the order in which the vegetables are placed in the pan. And if anything is unclear to you or you have questions, ask them in the comments, I will try to answer right away. Also share with your friends on social networks how to create a salad, I’m sure they will also really like it. It’s not in vain that they say about it that it is the most delicious salad. Bon appetit and successful preparations!