A zucchini salad appetizer called Uncle Bens has been familiar to many since the 90s of the last century. It can be preserved for the winter or eaten freshly prepared. This homemade recipe is easy to prepare. The advantage is that the recipes do not require additional sterilization of the jars filled with tomato paste salad. This makes the cooking process easier and faster. In addition to the standard list of products, other ingredients (garlic, beans, curry, dried herbs) can be added to winter canned Uncle Bens with zucchini.
It is better to buy young zucchini for this preparation. The seeds and outer skin will have to be removed from aged fruits. Before cooking, it is advisable to soak the zucchini and then wipe it with a cloth to remove dirt.
Recipe No. 1 (basic)
Zucchini salad prepared this way is considered traditional. Recipes for such preparations are great for vegetarians.
Required Products:
- 1 kg of zucchini or zucchini of milky ripeness;
- olive or sunflower oil - 150 g;
- garlic head;
- 150 g sugar;
- curry (Indian seasoning) - 2 tsp;
- capsicum hot pepper - 4 pcs.;
- 0.5 tbsp. l. salt;
- 50 g of ordinary table vinegar.
Step by step canning:
- Wash the zucchini and dry.
- Cut vegetables into small cubes or bars.
- Peel the tomatoes. To do this, first make cross cuts on the tomato. After that, put them in boiling water and boil for 2 minutes. Remove and place in cold water. The vegetables should now peel easily. Grind the pulp into pieces.
- After peeling the onion heads, cut into thin half rings.
- Prepare the marinating mixture: pour vinegar according to the recipe and oil into a container, add salt, granulated sugar, and curry seasoning. Boil.
- Add zucchini or zucchini cubes to the marinade and cook for 10 minutes.
- Add chopped peppers and onions to the container. Boil for another 10 minutes.
- Place the tomatoes in a saucepan with the zucchini and boil the same amount.
- The next step is to add crushed garlic and boil the vegetables for about two minutes.
- Place into jars and screw the lids on tightly. While cooling, the jars should be upside down.
Recipe No. 2 (zucchini with tomato)
Meat dishes and poultry go well with a zucchini salad called Uncle Bens. It has an original sour-sweet taste with a hint of spice.
List of ingredients for preparing the salad:
- unripe zucchini - 2 kg;
- sunflower oil - 250 ml;
- sweet pepper (necessarily red) - 500 g;
- onion heads - 3 – 4 pcs.;
- 1 large head of garlic;
- table vinegar - 60 g;
- 1 liter of drinking purified water;
- a tablespoon of table salt.
Procedure for canning snacks:
- Wash all vegetables and cut into equal parts.
- Boil syrup from sugar and water, add salt and add tomato paste, sunflower or olive oil.
- Boil chopped zucchini in this mixture. It is enough for about 10 minutes to pass after the sauce boils.
- The next step is to add the remaining vegetable ingredients to the simmering pan. The boiling time is again about 10 minutes.
- Crush the garlic under pressure, mix with vinegar and pour them into the pan with the salad. Stir the contents of the pan and cook for another 10 minutes.
- Now it's time to put the snacks into sterile jars to seal them tightly.
- After reaching room temperature, the workpiece is lowered into a cool cellar.
Recipe No. 3 (with bell pepper and tomato sauce)
Several vegetables have been added to the ingredients of this winter preparation: sweet peppers, tomato sauce and carrots. The salad is suitable not only for side dishes and meat, but can also be an independent snack. Zucchini is considered a unique vegetable, even after heat treatment it practically does not lose useful microelements.
For canning you should prepare:
- 0.5 l jar of Krasnodar sauce;
- 2 kg of young zucchini;
- 800 g onions;
- 70 ml regular vinegar;
- 700 g sweet pepper;
- 1 kg of tomatoes;
- a glass of granulated sugar;
- 1 tsp. citric acid powder;
- 250 ml vegetable oil;
- 0.5 cups salt;
- 600 g carrots;
- 3 tsp. curry seasoning (optional).
Vegetables are thoroughly washed and then chopped. Zucchini is cut into cubes, peppers into long strips, onions into thin half rings, tomatoes into small slices, and carrots are grated.
To prepare Ankle Bens sauce for the winter, pour 600 ml of water and vegetable oil into a saucepan according to the recipe. Add sauce, granulated sugar, salt. This mixture should boil for about 5 - 7 minutes.
Vegetables are added to the marinade one by one. First comes the zucchini. After everything boils, a quarter of an hour should pass. Then peppers and onions are placed in the container. When the water boils, reduce the heat and simmer the vegetables for another 10 minutes. Now it’s the turn of carrots and tomatoes.
Gradually, the liquid released from the vegetables evaporates, and the mass becomes thick. But you should keep in mind that the vegetable mass will not be homogeneous, like caviar. At this time, you can pour in vinegar and add citric acid. At the same time, add the curry and boil the contents of the pan for another 2 - 3 minutes.
Place the salad in glass jars, which must first be sterilized. After this, they are hermetically sealed. After cooling, you can take them to the basement for long-term storage or put them in a closet in the apartment.
Recipe No. 4 (with unripe tomatoes)
This preparation has a sweet and sour taste of gravy. Rice has been added to the traditional set of vegetables, which adds thickness and makes the salad more satisfying.
Some recipes call for half the zucchini, replacing the other half with zucchini. In addition, Ankle Bens is prepared for the winter only from eggplants. The taste is excellent - you will lick your fingers.
Ingredients needed to prepare the salad:
- 4.5 kg of tomatoes (green or slightly brown);
- 1.5 kg of bell pepper;
- 450 g steamed rice;
- 150 ml table vinegar 9%;
- 1 or 2 pods of hot pepper;
- carrots, zucchini (you can take zucchini) and onions - 1 kg of all components;
- 300 g refined sunflower oil;
- salt - 3 tbsp. l.;
- ¼ cup sugar.
How to prepare a salad? The most labor-intensive cooking procedure is preparing vegetables. They need to be washed, dried and crushed. Then the zucchini, carrots, onions, tomatoes and hot peppers are twisted through a meat grinder. Sweet peppers are cut into large cubes.
Pour the vegetable puree into the pan and heat until boiling. Add granulated sugar, salt, sunflower oil heated in a frying pan (it will give a peculiar aroma) and boil for a quarter of an hour. While boiling, be sure to stir the brew so that the appetizer does not burn. Caution should be exercised as the mixture may splash.
Rinse the rice and place it in a container with the vegetable mixture. Cook the contents of the pan for another 15 minutes. Sweet pepper is added last. After another 20 minutes, add vinegar. The salad is placed in sterile jars while boiling. It is then sealed and covered with a blanket to allow for slow cooling. This amount of ingredients will make approximately 8 liter jars of salad. Such preservation can be stored even in a warm room.
Many of us love tasty and aromatic lecho, made from fresh, just picked vegetables and rolled into jars. Today we will tell you how to make “Uncle Bens” salad from zucchini for the winter, so that it differs from the usual dish in aroma and richness of taste. The preparation involves the simplest vegetables, and this twist takes little time - it’s worth a try!
This zucchini salad takes pride of place on the shelves of many housewives, but some are still unfamiliar with it. In our article you will find the already classic recipe for this vegetable snack, as well as several additions to it.
Ingredients
- — 900 g + -
- - 2 pcs. + -
- — 600 g + -
- - 3 pcs. + -
- - 3 pcs. + -
- - 1 glass + -
- — 125 ml + -
- - 1.5 tbsp. + -
- — 80 g + -
- - 2 tbsp. + -
- Tomato paste – 150 ml + -
- - 1/2 tsp. + -
How to cook zucchini uncle bence
The yield from these products is about 3.5 liters of finished preserves. We sterilize the jars based on this calculation. Experienced housewives prefer to use small containers, no more than 1 liter in volume, so as not to keep the open salad in the refrigerator for a long time.
- Wash the vegetables thoroughly and remove the seeds from the peppers.
- We cut the rest of the vegetables: zucchini into small cubes, as well as tomatoes, peppers into thin strips, we can simply grate the carrots, or we can use a vegetable cutter - this way they will become more noticeable in the salad.
- Chop the onion into half rings.
- Pour the ingredients for filling into a large saucepan: water, oil, sugar, salt and tomato paste. Mix everything and heat it up.
- First add the zucchini. Simmer them for 10 - 15 minutes under the lid.
- Now add carrots, onions and bell peppers to them. Simmer for another 15 minutes.
- Add the chopped tomatoes last, mix and keep on the fire for another 15 minutes.
- At the end, add vinegar and spice - don’t worry, the curry will not have too intense a taste in this salad - it will be felt, but not strongly and will only add depth and richness.
- Let the salad simmer for another 3-4 minutes and put it in jars.
We screw them on with lids, turn them over and wrap them up. Let the preservation cool completely and only then put it in a dark, dry, cool place - a basement or cellar.
The “Uncle Bens” zucchini salad is ready for the winter; some can be left untwisted so that you can immediately enjoy the spicy, piquant taste.
Improving zucchini salad
Scrolled tomatoes
We can also make this salad not with lumpy tomatoes, but with ones minced through a meat grinder. In this case, all tomatoes must be peeled and chopped with an immersion blender or passed through a meat grinder.
This paste should also be poured only at the very end so as not to overcook.
Zucchini Uncle Bens without water
If you don’t want to add water to the salad, you can make it “dry”, but then add a little more oil, about 2/3 cup for this amount of vegetables and stir continuously so that the vegetables do not stick to the bottom of the dish.
In this case, it is better to add the tomatoes not at the end of cooking, but at the beginning, so that they immediately release juice and the vegetables do not burn.
Spices
As a spice, instead of curry, you can add garlic, black allspice, cumin or bay leaf at the rate of 1 pc. for each jar.
The remaining ingredients can also be varied as desired, leaving only zucchini, tomatoes and onions unchanged.
As you can see, preparing a salad from Uncle Bens zucchini for the winter is not difficult, and its taste is excellent. Having conjured such an interesting treat for the winter, you will have an ace up your sleeve - there will be a snack in the basement that will not allow you to be taken by surprise by the most unexpected guests!
Experiment and surprise with the taste of a new salad! Bon appetit!!!
Who doesn’t remember the famous advertisement for sauces and canned salads of the famous Uncle Bens brand! After half-empty shelves with lonely cans of domestic tomato paste of unknown color, the bright packaging of Uncle Bens products seemed like something magical, and the taste of the canned food, new to us, was wonderful - interesting and memorable.
During my childhood, which was in the difficult 90s, my mother and grandmother always canned a lot. Everything flew away over the winter, and among all the sunsets there were our favorites - this was the winter zucchini salad “Uncle Bens” and barrel tomatoes.
Naturally, my parents didn’t have the money to buy real Uncle Bens sauce in a long jar, like in the advertisement, so my mother gave us zucchini salad for pasta and said that this was also Uncle Bens.
Today I want to invite you to the past and prepare with me a zucchini salad for the winter “Uncle Bens” - appetizing and, of course, very, very tasty!
Ingredients:
- 2 kg of zucchini;
- 600 g tomatoes;
- 500 g bell pepper;
- 500 g carrots;
- 350 g onions;
- 230 g sugar (1 cup);
- 250 ml vegetable oil;
- 100 g salt;
- 120 ml 9% vinegar;
- 350 g tomato paste;
- 1 liter of warm water.
*The specified amount of ingredients makes 6 liters of salad.
How to prepare zucchini salad for the winter “Uncle Bens”:
First, let's prepare all the vegetables. Wash the zucchini, peel and cut into small pieces (about 1 - 1.3 cm). We clean the carrots, trim the ends and wash them. Grate the carrots on a coarse grater. Cut the bell peppers in half lengthwise, remove the seeds, cut out the stem and wash them. Cut the peppers into strips. Peel the onions, rinse and cut into thin half rings. We cut the tomatoes in half and cut out the places where the stalks are attached (in many varieties they are light and dense). Cut the tomatoes into small pieces, about 1.5 - 2 cm.
Preparing tomato sauce. Mix tomato paste with warm water, being careful not to form lumps.
Pour tomato sauce into a large saucepan with a thick bottom (we will cook the salad in it), add salt, sugar and vegetable oil, mix again. Place the pan on the fire and quickly bring to a boil.
Add zucchini to the boiling tomato mixture and stir. Bring to a boil and cook covered over low heat for 12-15 minutes.
Add onions, carrots and bell peppers to the pan. Mix. Bring to a boil again and cook for another 15 minutes.
Place the tomatoes in the pan, simmer again after boiling for 10-15 minutes, until the tomatoes are ready.
Pour vinegar into the pan, stir and cook on the fire for a couple more minutes.
Immediately place the hot salad into pre-sterilized jars and hermetically seal (roll or screw) with boiled lids.
We wrap the jars of salad under a blanket for about a day, until they cool completely. Then we send the salad to a permanent storage location.
Zucchini salad for the winter “Uncle Bens” is ready! This salad can also be stored in an apartment, only in a dark place so that the vegetables do not lose color.
Calories: 323
Proteins/100g: 2
Carbohydrates/100g: 4
The main component in this smoothie recipe is celery, and we will use both petioles (stems) and celery greens to prepare a healthy drink. Despite its harsh taste, celery goes well with many vegetables and fruits (apples, bananas, etc.). Therefore, a variety of components are added to celery smoothies - from ripe juicy tomatoes and carrots to sweet bananas and sour kiwis. To make a celery smoothie, it is not at all necessary to strictly follow recipes and carefully measure proportions. Just select the vegetables that you like, blend everything in a blender and enjoy a healthy vegetable smoothie.
We make a smoothie with celery, cucumber and parsley.
By the way, if you have it on your menu at least 2-3 times a week, this drink will help you lose weight and normalize your metabolism.
Ingredients:
- celery – 2-3 large stalks with leaves;
- parsley - a small bunch;
- cucumbers – 2-3 pieces (large);
- salt - to taste;
- spices - to taste;
- low-fat kefir or mineral water – 1-2 glasses;
- garlic – 1 clove (optional);
- olive oil – 1 tbsp. l.
How to cook at home
Let's start preparing vegetables for the smoothie with celery. Cut the stems into pieces 5-6 cm long and rinse under cold water. Using a sharp knife, pick up the skin and pull it down. Coarse veins will be easily separated and the petioles will be quickly cleaned. If the celery is young, then there is no need to peel it. 
Cucumbers from the garden do not need to be peeled or only part of the skin can be cut off. If the cucumbers are greenhouse, then, of course, it is better to cut off the skin. Cut the cucumbers into slices. 
Wash all the greens for the smoothie with celery and cucumber thoroughly. Tear the celery leaves into small pieces with your hands. 
We add parsley to the smoothie along with the sprigs. You can chop the greens with a knife or tear a bunch of parsley into 3-4 pieces with your hands. 
Let's put the cucumber into the blender first - it will give juice and the rest of the ingredients will be faster and easier to chop. Add celery stalks and a clove of garlic to the cucumber puree (garlic is optional). We chop everything. 
At the next stage, add all the greens. In addition to parsley and celery, you can add cilantro, basil, dill, sorrel, lettuce leaves to a cucumber smoothie - in general, we take any greens that are available. 
When all the vegetables and herbs are pureed, pour a spoonful of olive oil and low-fat kefir or still mineral water into the blender glass. Salt to taste, you can add any spices (for example, a pinch of ground pepper). Once again, thoroughly beat everything until fluffy. 
Pour the celery, cucumber and parsley smoothie into glasses and drink immediately. The smoothie can be made thick, like a puree, and served on a hot summer day as a cold soup with croutons, croutons, or thinner, like a drink. Well, for those who want to lose weight, a celery smoothie is suitable for fasting days and will help you easily maintain even the most strict diet. 
Author Elena Litvinenko (Sangina)
In addition, lovers of this bright green can cook
Celery is perceived by many as a tasty and aromatic food additive, but not everyone knows that it is an excellent means of losing weight. Foods and drinks from this plant are always respected by nutritionists and women losing weight. Today we will look at several smoothie recipes with celery and try to figure out how it affects excess weight.
What are the benefits of celery?
Celery not only effectively burns fat deposits, but also has a positive effect on the body as a whole. The proteins, amino acids, vitamins and minerals it contains restore cells and tissues and slow down the aging process.
The plant has a calming effect, so it is used in the treatment of nervous diseases and stress. Essential oils, vitamins B, C, K, E, contained in its roots and stems, eliminate problems in the gastrointestinal tract, treat diabetes and pancreatitis. And due to the fact that celery accelerates water-salt processes, it is often included in the menu of older people.
The roots of the plant activate physical and mental performance, produce an antiseptic effect, tone the body and prevent fat from being deposited. Celery is also widely known as a diuretic, which makes it indispensable for healing the stomach, kidneys, liver and bladder.
Juices, salads, dishes and smoothies with celery completely cleanse the body and speed up digestive processes. All this makes them an effective means for losing weight.
Benefits of green smoothies
A smoothie is an incredibly healthy cocktail of vegetables, fruits, berries and herbs, in which each ingredient takes on a new, delicious sound. It is recommended to drink this drink throughout the year. A portion taken in the morning perfectly tones and refreshes, providing vigor for the whole day.
For your information! The main feature of the smoothie is its intense fat-burning effect. You can drink this drink with meat and fish dishes, dessert, without fear of gaining weight or suffering from indigestion.
What's so great about a smoothie with celery?
- saturates the body with energy and vigor;
- promotes digestion (the gastrointestinal tract, cleared of toxins, will work flawlessly);
- lifts the mood;
- satisfies the feeling of hunger, therefore it is present in many diets:
- reduces weight;
- changes complexion for the better;
- awakens a passion for sports and physical activity;
- stabilizes blood sugar levels;
- accelerates hair growth, makes nails stronger.
Whatever ingredients you choose, be it a smoothie made from celery and apples or carrots and banana, follow these rules:
- When cooking, do not forget to dilute it with water, otherwise you will end up with a trivial puree of vegetables or fruits. The liquid makes it convenient to drink a smoothie - you can pour it into bottles and take it with you.
- Don't go overboard with the number of components. From one apple, cucumber, herbs and a bunch of celery you will get approximately 1.5 liters of drink. And since it deteriorates quickly, this volume will be more than enough.
- It is not necessary to prepare a healing cocktail from exotic ingredients; vegetables and fruits dear to the heart will work equally well: carrots, apples, cucumbers, cherries, parsley, celery.
- Do not make a mix of more than 3-4 components. The smoothie will, of course, be as fortified as possible, but tasteless.
Let's look at a few smoothie recipes with celery that you can drink before training or work, drink as an afternoon snack, or add nutrients to your diet.
Attention! All recipes are designed for a 1.5 liter blender capacity.
Celery based recipes
With celery and carrots
According to nutritionists, it is not foods that burn fat, but the body itself. He does this only in conditions of low supply of valuable substances. Therefore, in order to get rid of extra pounds, it is not enough to simply eat a “fat-burning product”; you need to go in for sports, switch to a low-calorie diet and reduce your usual food portions.
Attention! A minimum amount of calories entering the body will help you lose excess weight. At the same time, their volume should be such that hunger is satisfied and fat is not deposited.
We will consider such a miraculous recipe. This smoothie with celery, banana and carrots is a filling, healthy and low-calorie drink. It is filling due to the presence of banana. A similar cocktail can easily replace lunch, depriving the body of carbohydrates, but enriching it with fiber and vitamins.
To prepare it, stock up on the following products:
- celery – 2 stalks;
- carrots – 2 medium-sized pieces;
- banana – 1 pc.;
- yogurt or kefir (preferably with bifidobacteria) – 1 tbsp. spoon;
- honey – 1 teaspoon;
- cinnamon – 0.5 teaspoon;
- parsley – 1 bunch;
- water – 0.5 cups
Attention! All these ingredients will make 2 large servings of a delicious, nutritious drink.
Cooking process
You can use both leaves and stalks of celery for smoothies. Try to choose an overripe banana - it will give the drink a special taste.
Place celery, carrots and banana in a blender and add some water. Follow with kefir or yogurt, honey and parsley. Season your future cocktail with cinnamon. Beat all products in a blender until smooth.
Attention! For a smoothie with celery to bring tangible benefits to your body, you need to drink it right away.
The taste of the drink will amaze you with a sweet, fresh, invigorating sound, where all the ingredients, without standing out, “sing in chorus.” This is exactly what will make your day special.
From celery and apples
This recipe will only take you 10 minutes of your time.
To prepare two servings you will need:
- celery – 1 stalk;
- apple (preferably green) – 2 pcs.;
- kiwi – 2 pcs.;
- water - half a glass.
Cooking process
A low-calorie smoothie made from celery and apples is prepared in 3 stages:
- Peel apples and kiwis and cut them into small cubes.
- Finely chop the celery stalk (without leaves).
- Place the processed ingredients in a blender, add water and grind.
Pour the refreshing drink into a cocktail glass and serve immediately.
From celery, apples and cucumber
The following recipe is characterized by no less nutritional value than those described above.
Drink participants:
- celery – 2 stalks;
- green apple – 1 pc.;
- cucumber – 1 pc.;
- dates (optional) – 2-3 pcs.;
- water – 1 glass;
- juice of half a lemon.
Grind the ingredients in a blender, add lemon juice, salt and spices. Garnish the finished celery smoothie with cucumber apples and mint sprigs.
It is not recommended to drink a healthy assortment of aromatic greens, green fruits and juicy vegetables in the morning, since a sleepy digestive tract will not be able to process the smoothie as it should. It should be consumed as a second breakfast: after porridge or coffee with croissants.
A smoothie can easily be called both a drink and a dish; it is rich in vitamins, fiber, and micronutrients. One serving of smoothie with celery fits both the first and second course, and dessert, so this culinary miracle can fully replace both lunch and dinner.
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