“Ayuks” Zucchini Salad for Winter
“Ayuks” earns its keep in the weeks when the garden buries you in zucchini and cucumbers and the freezer is already full. Nothing gets blanched: you grate, chop, and simmer everything together for a quarter of an hour. The quantities run large, into the kilograms, because this is a bulk-canning recipe from the start.
The whole game is not overcooking. Fifteen minutes is enough for the zucchini to go translucent while the cucumber keeps a little bite instead of collapsing. Reach for young cucumbers with small seeds; overgrown ones weep too much water. If the mix looks soupy, hold it over the heat a few more minutes uncovered so the excess steams off before you jar it, or it will separate in storage.
Come winter, spoon it out as a side for potatoes or meat, essentially a ready-made vegetable relish from the shelf.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Grate the zucchini and carrots on a coarse grater.
Cut the cucumbers into thin strips and chop the onions.
Put all the vegetables into an enameled pot and add the sugar, salt, and oil.
Cook for 15 minutes from the moment it comes to a boil.
Pack into sterilized jars and seal.
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