How to cook a snack of zucchini with Ankle Bens tomato paste for the winter, you will lick your fingers with simple recipes. About the Uncle Ben`s trademark Uncle Ben`s storage rules

The famous Ankle Bens sauce was the first herald of the thaw in perestroika times. As soon as the legendary "uncle" was not used, there were few competitors for him. The sauce was suitable for canning, only in the volume of preparations of post-Soviet housewives, accustomed to total shortages, and therefore acquired incredible ingenuity, it was inferior to a large extent. So a replacement for the sauce appeared: the Ankle Bens salad recipe for the winter - the preparation is not so imported, but no less tasty and wonderful.

Salad "Ankle Bens" from zucchini for the winter

Initial products for harvesting salad and their proportions:

• 3 kilograms of very ripe tomatoes, slightly crushed;
• 1 kg of zucchini;
• half a kilogram of carrots;
• one kilogram of sweet pepper 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.

The technological process and features of the preparation of the sauce "Ankle Bens":

1. Rinse the tomatoes, removing spoiled places and "buttocks", cut into small pieces.
2. Grind the tomatoes in a meat grinder or food processor.
3. Pour the resulting tomato puree into a bowl for cooking, put on fire.
4. The stewing time of tomato puree is a third of an hour.
5. While the base of the sauce is cooking, rinse 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 for another 20 minutes.
8. Peel the garlic, chop with a knife or squeeze through a press.
9. Rinse parsley thoroughly under running water, finely chop.
10. Add salt, garlic, herbs, sugar, vegetable oil to the vegetables stewed in tomato.
11. After five minutes, pour in the prescribed amount of vinegar according to the recipe, boil for another five minutes and put the salad in sterilized dry jars.
12. Turn over the finished sauce, insulate, cool.

Salad "Ankle Bens" with eggplant

Recipe for harvesting for the winter "Ankle Bens" with eggplant:

• 5 liters of tomato juice;
• 1 kg of eggplant;
• one kilogram of sweet peppers of various colors for a visual effect;
• one kilogram of carrots;
• 2 heads of garlic;
• 200 grams of sugar;
• 3 tablespoons of vinegar 9%;
• 2 tablespoons of 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 Ankle Bens salad for the winter:

1. Wash the little blue ones, cut into cubes without removing the top skin.
2. Sprinkle eggplant with salt, set aside for half an hour.
3. Rinse the eggplant under running water, lay it on a towel.
4. Wash the carrots, peel and grate on a coarse grater.
5. Rinse the peppers, remove the seeds and stalks, chop into cubes of the same size as the eggplant.
6. Peel and squeeze the garlic through a press.
7. Boil tomato juice, pour oil into it, put 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 prepared eggplant and pepper to the saucepan with sauce.
10. After another fifteen minutes, add garlic and vinegar to the vegetables.
11. Bring the salad to a boil, arrange in sterilized hot jars.
12. Roll up immediately.

Zucchini salad "Ankle bens"

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

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

Ankle Bens zucchini salad recipe

• Zucchini - 2 kg
• Onion - 200 g
• Sweet pepper - 5-6 pcs.
• Tomatoes - 1 kg
• Vegetable oil - 1 cup (200 ml)
• 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, and I sterilize the old fashioned way over steam.

From this amount of products, approximately 4.5 liters of ready-made salad will be obtained.

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

Then carefully wash, clean all the vegetables and chop. How to cut into cubes or straws decide for yourself. For Ankle Bens zucchini salad, I make all the cuts into strips, I like it better this way. If you decide on a cube, then cut all the vegetables into a cube.

I cut the zucchini in half lengthwise and again in half lengthwise, then it is easy to cut into identical 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.

Mix and cook for 20 minutes. Boiling time is always counted from the start of boiling. At the end of cooking, add vinegar and mix.

Arrange the finished salad in sterile jars and roll up.

Turn the lids down and wrap with a blanket.

The next day, you can hide in the pantry, and in the winter you can feast on it, serve it as a snack or as a side dish.

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

Recipe for uncle benz from tomato for the winter

cooking method

Tomatoes in a blender (meat grinder), carrots on a large grater, chop onion or coarsely add 100 g of salt in a blender and leave for 10-12 hours.

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

It turns out like this Uncle Bans at home.

A tender and fragrant vegetable appetizer appeared on the table back in the nineties. It goes well with pasta, and with potatoes, and with chicken, and with beef, it goes well with different dishes. Many housewives roll up Anks Bens for the winter. Zucchini for salad are grown in summer cottages and vegetable gardens, are sold fresh at the bazaar and in the store quite inexpensively, they have a pleasant taste and delicate texture. Preparations from vegetables for the winter are adored in many families, they are also served on the festive table.

The secrets of cooking Ankle Bens salad from zucchini for the winter

To give a homemade snack, jars with which are quickly emptied, a special zest, vegetables are preserved along with herbs, seasoning, 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, brings its own special flavor. In order to preserve the maximum of vitamins and minerals in the workpiece, you need to know which vegetables are best suited, 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 plot know that young small zucchini are best suited for conservation. Vegetables that are grown for own consumption are great for various snacks, they do not absorb chemicals, and stimulants are not used for growth.

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

However, the salad will no longer be so tender, but still tasty, if you choose a good recipe, and this is not difficult to do.

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

How to make zucchini salad at home

Having collected vegetables from the garden, they canned them for the winter. "Ankle Bens" is eaten as a second course, consumed together with mashed potatoes, baked meat, noodles. When laying out the salad in jars, they do not always sterilize. Vinegar, juice or tomato paste is used as a preservative.

Easy finger licking recipe

In the nineties, sauce was sold in all stores, the brand under which it was produced gave the name to one of the most requested salads. The product of a thick consistency, packed in jars, seemed incredibly tasty, since then everything was in short supply. To get caviar or sauce, the fruits are ground on a grater, to get the salad they are cut into circles, straws or pieces. For 300 g of zucchini, you need to take one vegetable in the form of a tomato, red and yellow peppers, carrots, onions.

Additionally you will need:

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

From ripe or even overripe tomatoes, the stalk is removed and thrown into boiling water for 2 minutes. The cooled fruits are freed from the skin, cut into pieces. Seeds are pulled out of the zucchini, the crust is removed, giving them the appearance of bars. Halves of red and yellow peppers are washed, the grains are cleaned, dried, chopped into strips. Carrots are cut in the same way, and onions are cut into thin rings. Garlic is peeled from the film and squeezed out with a special device.

Pour oil into a saucepan, pour sugar, put tomato paste, salt. When the mass boils, add zucchini and simmer for about 10 minutes. Then other vegetables are placed and left on low heat until they soften. After that, tomatoes are added and boiled a little, spices are poured, vinegar is poured in. After stewing for another 5 minutes, sterilized jars are filled with hot salad, which are sealed with lids.

In order for the sauce to acquire an original flavor, coriander and cumin grains must be placed in a mortar and ground on their own.

with tomato

Many housewives do not use a large number of various components to prepare the Ankle Bens salad for the winter, 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, 400 ml of water into a saucepan, pour 100 g of sugar, put the pasta and salt.

Onions are cut into rings, tomatoes - into slices. Zucchini is thrown into the hot marinade, after 15 minutes - pepper, grated carrots and stew 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 about three minutes. Fragrant "Ankle Bens" rolled into jars.

With bell pepper and tomato paste

The taste of the salad changes depending on what ingredients are used in addition. Very good fresh vegetables are combined with colorful peppers and tomato paste prepared by yourself without additives.

Ankle Bens will please you with a rich taste if you take:

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

Three kilograms of zucchini are cut into pieces, carrots are rubbed on a grater, onions are chopped into rings, peppers are chopped.

Put 1.5 cups of tomato paste into a saucepan with water, pour 500 ml of oil, pour spices. In a boiling sauce, first spread the zucchini, after a quarter of an hour, carrots, onions and peppers. After the same time, tomatoes are added. When the vegetables become soft, season with a bite, boil and roll up. Take the salad to the cellar or cellar.

With unripe tomatoes

If green tomatoes do not ripen in any way, and you can still collect zucchini from the garden, using both types of vegetables together, summer residents make a salad. In it, the fruits are crispy, and the blank itself pleases with an original taste and looks interesting, since several pieces of red pepper are added to it:

1. Half a liter of water, a glass of oil are poured into the pan, 5 or 7 peas of allspice are poured in 1 tbsp. a spoonful of salt and sugar and boil the sauce. Bay leaf is thrown into the boiled composition, vinegar is poured, left on fire for 10 minutes.
2. Cut the zucchini into rings, pepper into cubes, chop the tomatoes and onion.
3. Squeezed garlic is added to vegetables, greens are poured.
4. The jars are filled with the mixture, the sauce is poured, sterilized for a quarter of an hour.

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

with rice

Vegetable salad is put on the table not only as a side dish for meat, but also as a second hearty dish, if rice is added in addition to spices 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 onion and pepper, zucchini - cubes, squeeze the garlic. Vegetables are placed in a saucepan, oil is poured, tomato puree mixed with sugar and salt is added. The mass is stewed for half an hour. Rice (400 g) is washed and boiled until tender, put 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

Ankle Bens is added to soups, borscht, eaten with cereals and pasta. With the advent of modern household appliances, vegetable salads are cooked faster, they turn out to be even tastier, 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, pepper, chopped in the form of straws, onion rings, and carrots are put in it. The stew mode is selected, after 15 minutes add cubes of zucchini, leave in the slow cooker for the same time, after which they put the tomatoes. After a quarter of an hour, vinegar is poured, seasoning is poured.

To prepare a salad, you need to take:

• 350 g 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 designed for 2 kilograms of zucchini. Uncle Bens is rolled up in jars, wrapped in a blanket, then taken to a cold place.

Without sterilization

Salads that are prepared from zucchini now are in no way inferior to sauces that were on store shelves in the nineties. To keep such products longer, it is not necessary to sterilize vegetables; you can do without it 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 boiled in a thick-walled dish of tomatoes, water and oil.

Peppers and zucchini are stewed until they become soft, after which vinegar is added, salted, boiled for another 2 minutes and transferred to sterile jars.

Further storage of blanks

In most families, Unkle Bens doesn't last until next spring. In winter, such preservation is quickly eaten, because both children and parents like it. If you stew vegetables with rice, the salad turns out to be hearty and is used as a second dish, used to make soup and borscht. Jars of zucchini in sauce are best stored 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, does not deteriorate for 2 years.

The housewives came up with the Ankle Bens squash preparation in the 90s. Then, overseas products suddenly appeared on the recently empty store shelves, including zucchini-tomato sauce called “Uncle Ben’s”. Colorful jars excited minds. “Added fuel to the fire” advertising on TV, which in those years was also a “curiosity”. Many dreamed of trying a foreign product. Prices for sauce "bite", so not everyone could afford a tasting. But "need for inventions is cunning": inventive housewives invented their own "Ankle Bens" - pieces of vegetables in a delicate tomato filling. The main ingredient was zucchini - tasty and inexpensive. A simple recipe instantly "went to the masses": almost every family began to prepare an analogue of the famous sauce for the winter.

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 the housewives continue to make blanks under the same name - the recipe turned out to be so successful.

The hostesses call the “Ankle Bens” blank in different ways - salad, appetizer, sauce, lecho. Interestingly, whatever you call it, everything is correct. "Kinship" with lecho is due to a similar set of ingredients. Components are added to zucchini, without which it is impossible to imagine lecho - sweet peppers, onions, tomatoes. Ankle Bens can be served as an independent dish (appetizer or salad) or as a sauce for any side dish, meat and even fish.

Choice of Ingredients

Where does the preparation of blanks begin? From the "collection" of ingredients. The most delicious and healthy preservation is obtained from homemade vegetables. There is no chemistry in such fruits, they are grown in natural conditions without the use of growth stimulants. But not everyone has gardens or grandmothers who are ready to supply natural products. Many housewives have to buy ingredients in the market or in the supermarket in order to prepare zucchini "Ankle Bens" for the winter.

Ready to make a purchase? Remember that a delicious salad will turn out only from overripe vegetables. Young zucchini have a thin skin and soft seeds, which makes the dish tender. The "season" of zucchini is considered the middle of summer, but there are varieties that bear fruit until the first frost. You need to focus on seasonality, but remember that this is a relative concept. Choose zucchini by appearance and you won't go wrong.

• Size. For conservation, you need to buy medium-sized zucchini, a maximum of 15-20 cm in length. If the zucchini is too large, it is overripe and can spoil the taste of the salad.
• Appearance. The dents and indentations on the zucchini indicate that the vegetables have long been harvested and stored incorrectly. It is not worth using such zucchini for conservation, even if it attracts a markdown: they have long lost their usefulness.
• Peel. Check out the vegetable skins. In not overripe zucchini, it is thin. A thick peel can not only indicate the "age" of 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 of the onset of the process of decay inside the vegetable. You can't eat these zucchini anymore.

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 they were "stuffed" with vegetables.

"Ankle Bens" from zucchini for the winter: recipe variations

Courgette salad “Ankle Bens” is prepared by hostesses in different ways. Vegetables (carrots, sweet and bitter peppers, onions) and greens are added to the main ingredient. Vegetables can be cut arbitrarily, but pieces of the same shape (for example, sticks / squares) look more aesthetically pleasing.

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

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

With diseases of the liver, kidneys and diseases of the cardiovascular system, you should not get carried away with conservation. The high content of sugar, salt and acetic acid in seamings can provoke an exacerbation of the pathology.

Classical

Peculiarities. "Ankle Bens" of zucchini with tomatoes for the winter is prepared to diversify the menu in the season when there are no fresh vegetables. The dish turns out tasty, fragrant and reminds of summer. The workpiece is called a salad, but it is rather a thick sauce in which pieces of vegetables are “hidden”. Garlic gives a moderate "point", but you can exclude it from the recipe if you like conservation with a delicate taste. Salad can be served with all dishes. If you add dried Provence herbs during cooking, you will get an excellent sauce for pasta. From the indicated amount of ingredients, 4.5 liters of salad are obtained.

You will need:

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

Cooking steps

1. Cut the tomatoes into quarters. Twist them with a meat grinder or use a blender.
2. Cut zucchini and pepper into medium cubes.
3. Mix tomato puree with oil, sugar, salt. Squeeze the garlic here with a press.
4. Put the chopped zucchini in a large saucepan, pour over 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 hold the salad on the stove for five minutes.
8. Arrange the vegetable mass in sterilized jars. Spin.

budget

Peculiarities. Ankle Bens from zucchini with tomato paste for the winter is worth preparing 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 childhood: an appetizer from Ankle Bens zucchini for the winter with the addition of pasta in the 90s was prepared by every second housewife. The sauce with a light "point" is ideal for pasta, but it's also good as an independent dish. Following this recipe, you can prepare approximately 4.5 liters of preservation.

You will need:

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

Cooking steps

1. Prepare vegetable components: peel, coarsely chop (can be in any form).
2. Dilute purchased pasta with water. Add butter, sugar, salt here. Bring the resulting mixture to a boil.
3. Dip the chopped zucchini into the prepared red sauce. Wait until it boils, boil for ten minutes.
4. Add the rest of the vegetables. Leave to simmer for ten minutes.
5. Mix minced garlic with 9% vinegar. "Preservative" add to the pan to the rest of the ingredients. After that, keep the salad on the stove for ten minutes.
6. Distribute in sterilized containers, roll up.

If you bought soft zucchini, then check if there are any marks left on them when pressed. Remain - you should not preserve them, vegetables disappear. Soft zucchini, which do not lose their shape when pressed, can be used for blanks, but with the condition that you add twice as much vinegar as according to the recipe.

sweet and sour

Peculiarities. If you like sweet and sour sauces, cook Ankle Bens from zucchini with carrots, and add purchased Krasnodar sauce to the dressing. The dish should have a thick consistency. If you take grated zucchini, and not chopped, you will be able to prepare a sauce that resembles a store-bought one in structure. It can be served with any side dish or main dish of vegetables, sea or river fish, any meat. 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;
• onion - 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 - a 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 the tomatoes - randomly.
2. Grate carrots (it is better to use a grater with large perforations).
3. Boil water. Add "Krasnodar" sauce, butter, granulated sugar, seasonings to boiling water. Boil the mixture for five minutes.
4. Add zucchini to tomato sauce. Simmer for a minimum of 12 minutes.
5. Pour the rest of the vegetables into the pot. Leave to simmer for ten minutes.
6. Add carrots. Boil five minutes.
7. Throw out the tomatoes. Boil off excess liquid. When the consistency becomes thick enough, add "preservatives" - vinegar and "lemon". Hold on the stove for five minutes.
8. Distribute into sterilized containers. Screw on the lids.

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

For lovers of "spicy"

Peculiarities. This recipe for "Ankle-bens" from zucchini for the winter should be adopted by lovers of "spicy". Garlic is present in many recipes, but such a sauce cannot be called spicy in the direct sense of the word - rather spicy. If you cook "Ankle Bens" from zucchini with the addition of chili peppers, then lovers of "fire in the mouth" will be delighted. You can adjust the sharpness to your taste. Sweet and sour and at the same time spicy sauce will be appreciated by gourmets. It goes well with meat, but vegetarian dishes with spicy sauce will “play out” in a new way. From the amount of ingredients indicated in the recipe, you can prepare 4 liters of the workpiece.

You will need:

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

Cooking steps

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

Young zucchini in blanks are used directly with skin and seeds. If you decide to “recycle” old vegetables, then the peel must be cut off, and the “insides” must be cleaned. Do not do this - the taste of the workpiece will disappoint.

Salad with rice

Peculiarities. Preservation with zucchini and rice will help out the hostess when the household asks for a snack, and the refrigerator is empty. 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, 4 liters of preservation are obtained.

You will need:

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

Cooking steps

1. Grind tomatoes with a blender.
2. Make a cut: onion, sweet pepper - finely, zucchini - medium cubes. Carrots need a grater.
3. Put the vegetables in a deep saucepan, squeeze the garlic here.
4. Mix mashed tomatoes with salt and sugar. Pour in oil. Pour dressing over vegetables. Cook for 30 minutes.
5. Add thoroughly washed rice. Boil as much as before.
6. Pour in table vinegar. Simmer for ten minutes. Roll up immediately.

An Uncle Ben rice fantasy can be made spicy. Repeat the recipe step by step, but with a slight amendment: add two crushed red peppers along with garlic. Fans of truly spicy snacks can add chili along with the seeds.

5 rules for successful harvesting

In homemade seamings, not only taste is important. When preparing conservation, the housewives expect that they will treat guests and household members to 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 stocks run out earlier through the efforts of the household.

1. Wash vegetables thoroughly. Vegetables for salad need to be washed not just thoroughly, but very carefully. Ideally, use a special brush: then the vegetables will definitely be clean. If you plan to add spicy greens to the salad, then rinse it under running water for at least eight minutes. The purity of vegetables is the key to long-term storage of salad.
2. Sterilize jars and lids. It is necessary to lay out the workpiece only in sterilized containers, use only sterile lids. Otherwise, microbes can get into the jar, as a result, the salad will “explode” or ferment. The most popular sterilization method is to “boil” jars and lids in water (five minutes after boiling). True, it is relevant only if there are few containers, and they are small. You can sterilize jars for a couple: put a grate on a pot of water, jars on top, hold after boiling water for 15 minutes. You can ignite washed, not dried jars and lids in the oven (temperature - 120 ° C, time - until drying).
3. Flip banks. 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 fit of the lid, long-term storage is impossible: the salad will ferment.
4. Cover. Conservation is recommended to be wrapped in a blanket and kept under it until it cools. Due to wrapping, the contents of the jar slowly loses temperature, additional “preservation” occurs. This increases the safety of the lettuce.
5. Store correctly. An ideal place to store blanks is a cellar. In such conditions, they can be two years. In a city apartment, preservation should be stored in a dark, cool place, for example, in a pantry. True, the shelf life in this case will be reduced - you need to eat the salad for the autumn-winter season. A balcony is not the best place to store spins: freezing worsens the quality of the product.

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

Ankle Bens salad from zucchini for the winter must be prepared with vinegar, which plays the role of a safe preservative. Uncle Ben 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

Liked the taste very much. Well, it's just REALLY delicious. The only thing that I didn’t really like was the crispy onion and its distinct taste. My husband didn't like it either. Therefore, last year I modified the recipe a little, after darkening the onions until soft. Why such a name? Reminiscent 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

It turns out very sour with vinegar, 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 excess acid, I tried it without vinegar, delicious!

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

During the years of “perestroika”, an overseas product appeared on the shelves of stores that missed goods - a sauce called Uncle Ben’s. Widely advertised (advertising at that time was also new and attracted special attention), the sauce became a kind of legend: jokes were composed about it and everyone dreamed of trying it, even though the prices for it “bite” and wages were delayed . And then inventive housewives came up with a domestic version of the famous sauce - homemade Ankle Bens salad. The original product that gave it its name is still on the shelves to this day, but is no longer in high demand, and homemade Ankle Bens salad from zucchini for the winter is still being made.

cooking secrets

The popularity of the homemade Ankle 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 shades, just like the taste of its overseas prototype. In order to cook the perfect Ankle Bens salad from zucchini for the winter at home, you need to know a few secrets.

• Sauce plays an important role in the Ankle Bens salad. Its taste and aroma largely depend on the bouquet of seasonings used. To obtain a product with high organoleptic qualities, the ratio of spices and seasonings indicated in the recipes must be carefully observed.
• Quality salad is obtained only from quality products. When choosing products for Ankle Bens squash, give preference to freshly ripened, intact and not overgrown vegetables.
• The salad will look beautiful if the pieces of vegetables cut into it are approximately the same shape. Usually cut either into cubes or cubes (squares).
• The salad will be well stored if the vegetables for it were thoroughly washed, the jars and lids were sterilized.

It is most convenient to lay out the Ankle Bens salad from zucchini in containers from 0.5 to 1 liter, however, jars of other sizes can also be used.

Ankle Bens Zucchini with Garlic and Tomatoes

Composition (per 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.

Cooking method:

• Prepare the vegetables, peel the zucchini and garlic, remove the seeds from the pepper, and remove the seals in the area of ​​​​the stalks 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 bowl.
• Mix the tomato mass with salt and sugar, vegetable oil.
• Pour the zucchini with tomato mass and put on fire.
• Simmer over low heat, remembering to stir, for half an hour.
• Cut the pepper into small squares.
• Add pepper to 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 salad pot from the stove and place in sterilized jars.
• Roll up the jars with metal lids using a special key, turn over and leave to cool. There is no need to cover with anything, as the vegetables have undergone sufficient heat treatment.

Video recipe for the occasion:

After cooling the cans, it remains only to put them in the pantry. This salad resembles a thick sauce with pieces of vegetables - zucchini and peppers. It has a pronounced garlic taste and aroma, belongs to spicy snacks.

Sweet and sour "Unkle Bens" from zucchini

Composition (per 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.

Cooking method:

• Wash and clean the vegetables, remove the seed part from the zucchini and pepper. Blanch the tomatoes for 2 minutes in boiling water, remove the skin from them.
• Cut the onion and pepper into thin strips, zucchini - into small bars. Tomatoes can be cut into small pieces of any shape. Grate the carrots using the side of the grater with large holes.
• Boil water, dilute the sauce in it, add salt, sugar, curry, pour in the oil, stir everything and boil for 5 minutes.
• Dip zucchini in tomato sauce, simmer them for 10 minutes.
• Add bell peppers, onions and carrots, simmer with them for another 15 minutes.
• Put the tomatoes and cook the appetizer until it has a fairly thick consistency (like a sauce).
• Add citric acid and vinegar, cook for a couple of minutes and arrange in prepared jars.
• Seal the jars tightly and, after cooling, put them in the pantry for the winter.

A thick sweet and sour salad prepared according to this recipe is suitable for all dishes: fish, vegetables, meat. It is especially good to serve it with poultry dishes.

Spicy "Unkle Bens" from courgettes with sweet and sour taste

Composition (per 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.

Cooking method:

• Wash vegetables, dry.
• Slice the zucchini into thin strips or cubes.
• Make cross cuts on the tomatoes. Dip in boiling water, after 2 minutes remove with a slotted spoon and transfer to a container with cool water. Remove from water and clean. Cut the pulp into cubes.
• Remove the husks from the onions, cut them into thin half rings.
• Cut the sweet and hot peppers in half lengthwise, remove the seeds, cut the flesh into thin strips.
• In a saucepan, combine oil, vinegar, salt, sugar and curry. Bring to a boil.
• Dip the zucchini in the marinade, cook for 10 minutes.
• Add pepper and onion, cook the same amount more.
• Add tomatoes. After simmering for another 10 minutes, add crushed garlic.
• Simmer for a couple more minutes and remove from heat.
• Put them in banks, roll them up. Leave to cool upside down.

The salad has an unusual taste: sweet-sour and at the same time spicy. It goes well with meat dishes and poultry meat.

Ankle Bens zucchini with tomato paste

Composition (per 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.

Cooking method:

• Wash, peel vegetables, cut into pieces of the same shape.
• Combine oil, salt, sugar, pasta and water, bringing this mixture to a boil.
• Dip the zucchini in the sauce and cook for 10 minutes after boiling.
• Add the rest of the vegetables, except for the garlic, cook for another 10 minutes.
• Pass the garlic through a press, mix with vinegar and pour this mixture into the salad. Stir and cook for another 10 minutes.
• Arrange the finished salad in prepared jars, cork them and, turning over, leave to cool.

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

Ankle Bens zucchini salad can be eaten as an independent appetizer or served with other dishes as a sauce.