Uncle bens from zucchini. Recipes for sauces and salads "uncle beans" for the winter Vegetable salad sauce uncle beans for the winter

As for various sauces and seasonings, ketchup confidently occupies a leading position among them. There is probably no housewife whose refrigerator does not have a jar of ready-made ketchup. In the supermarket you can buy it ready-made with various additives for every taste, more spicy or mild. No trip to nature is complete without the treasured jar, because what could go better with fried meat than delicious, aromatic ketchup.
But not everyone knows that it is not at all necessary to buy this sauce in the store; you can prepare this seasoning yourself in your kitchen. Try making Uncle Bens ketchup, the recipe for the winter is basic, but you can supplement it with seasonings and spices to your liking. It’s quite simple to prepare, but it goes away very quickly, so it’s better to immediately increase the amount of ingredients several times.
To prepare Ankle Bens ketchup, we will take only the ripest tomatoes, red in color with thin skin and a meaty texture; they will give the main taste and color to the finished product. To obtain a uniform consistency of the sauce, be sure to remove the skin from the selected tomatoes. To do this, make small cross-shaped cuts on the peel and lower the tomatoes into boiling water for a few seconds.
To make the ketchup have a milder taste, you can use delicate salad onions instead of white onions, but that’s whatever you like best.
Having one on hand, you can always prepare a delicious dish, for example, chicken with vegetables in tomato sauce, or cod in tomato sauce. Can be added as a dressing to borscht, solyanka, cabbage rolls, or used as a marinade for barbecue.
Be sure to wash and steam sterilize ketchup jars and boil the lids.
The Uncle Bens ketchup recipe is designed for 9 cans, 0.5 liters in volume.



Ingredients:

- ripe tomato fruits - 5 kg,
- turnip or salad onions - 0.2 kg,
- dry mustard - 50 g,
- table salt - 90 g,
- fresh garlic - 60 g,
- ground black pepper - 20 g,
- granulated sugar - 0.4 kg,
- bay leaf - 2-4 pcs.,
- table vinegar 9% - 30 ml.




We wash the prepared tomatoes, remove their skins and grind them using a food processor into a homogeneous tomato mass.

Pour into a saucepan, add bay leaf, pepper and cook over low heat for 15 minutes, skimming off the foam.

Add all the spices, crushed garlic, and table vinegar to the sauce.

Pour ketchup into previously prepared sterile jars and roll up the lids. Immediately turn the jars upside down, wrap them in a blanket and wait until they cool down. After a couple of days they can be taken out for storage.

This is how easy it is to prepare Uncle Bens ketchup at home for the winter. Bon appetit!
Starinskaya Lesya

3 kg tomatoes,

0.5 kg carrots,

1 kg bell pepper,

2 tablespoons salt,

1 cup sugar

1.5 cups sunflower oil,

bunch of parsley,

2 heads of garlic,

2 tablespoons vinegar

Preparation:

Pass the tomatoes through a meat grinder and cook for 20 minutes.

Then add grated carrots and chopped bell pepper.

Cook for another 20 minutes. Add salt, sugar, sunflower oil, finely chopped parsley, chopped garlic.

Cook for 5 minutes. Then pour in the vinegar and cook for another 5 minutes.

Place in sterilized jars and seal.

Zucchini Uncle Bens (5 options)

1 liter tomato
1/2 tbsp. rast. oils
1 tbsp. salt
2 kg zucchini
10 pcs. tomatoes
10 pieces. Bulgarian pepper
garlic

Boil 1 liter of twisted tomatoes with a glass of sugar, 1/2 tbsp. rast. butter and 1 tbsp. salt 10 min. Then add 2 kg of chopped zucchini, after 10 minutes - 10 diced tomatoes, after 10 minutes. - 10 Bulgarian peppers Crush the garlic, add, boil for 10 minutes, put into jars. "Under a fur coat" for the night.

Option 2

3 kg tomato
2 large zucchini
1 glass sugar sand
1 cup rast. oils
2 tbsp. l. salt
2-3 heads of garlic
100 g 9% vinegar

Pass 3 kg of tomatoes through a meat grinder and put on fire. When the mixture boils, add 2 large peeled and seeds, chopped (as you like - into cubes, sticks, strips, or you can grate them) zucchini, 1 cup sugar. sand, 1 cup rast. butter, 2 tbsp. l. salt. Boil for 1 hour. 10-15 minutes before the end of cooking, add 2-3 heads of garlic and 100 9% vinegar.

Option 3:

Instead of tomatoes, put tomato paste (400g), 1/2 cup sugar. Also add bell pepper. and carrots.

4 Option

3 kg. zucchini,
2 kg. tomatoes,
1 head of garlic,
4-5 pcs. bell pepper,
1 hot pepper,
1-2 carrots,
1 glass sugar sand
1 cup rast. oils,
1 tbsp. l. salt with a slide,
4 tbsp. l. vinegar 9%.

Grind tomatoes without stems, peeled garlic, raw carrots, hot peppers without seeds and stems. Place in a bowl with thick walls, add salt, granulated sugar, vinegar, oil and put on fire. Add zucchini peeled and seeds (if large) and bell peppers without seeds and stalks, cut into cubes, to the tomato mixture. Cook for 1 hour. Place hot in sterilized jars (with screw lids possible), turn over, wrap and cool.

5 Option

2-3 kg of zucchini, peeled and cut into small cubes
350 gr - 1 cup tomato paste or sauce
parsley (basil)
1 cup of sugar
1 cup rast. oils
100 g salt
10 pieces. finely chop small bell peppers
5-10 pcs. finely chop small onions
3-4 pcs. grate carrots on a coarse grater
10 medium tomatoes, cut into slices
1 tbsp. l. 70% essence

Dilute tomato paste or 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 it - you can add herbs during the process - if you like, add some salt, if something doesn’t suit you (the taste should be sweet and sour), you can add ground pepper. If the zucchini is soft, put the hot salad in jars, close, turn and wrap until completely cool, if not, cook a little over low heat.
The yield is somewhere around five liters.

Can be made from pumpkin.

The larger the zucchini, the higher the plant's productivity. But where to put the large fruits? I suggest preparing a tender, sweetish Ankle Bens salad from zucchini and sweet peppers for the winter!

The accessible composition of a foreign product with a delicate taste allowed inventive housewives to come up with their own recipes for preservation.

Almost all the vegetables from the garden beds were used. But the sauce plays an important role in the salad.

5 tips for making Uncle Bens:

• Do not take overripe or damaged vegetables.
• Choose deep red tomatoes that are freshly picked from the plant.
• Maintain the ratio of salt and spices.
• Wash vegetables thoroughly and sterilize jars with lids.
• It is more convenient to put the salad in half-liter containers.

Ankle Bens salad from zucchini and sweet peppers for the winter - you'll lick your fingers (recipe with tomato paste)

Preparing vegetables and spices for the winter will help diversify your everyday and holiday menus during the winter season. Prepare a delicious, melt-in-your-mouth salad at home for future use. The recipe for lecho with zucchini is more successful.

Let's prepare:

• zucchini - 4 kg;
• tomatoes - 2 kg;
• onions - 400 g;
• sweet bell pepper - 10 pieces;
• salt - 2 tbsp. spoons;
• sugar - 400 g;
• vegetable oil - 400 ml;
• tomato paste - 400 ml;
• water - 2 liters;
• vinegar 9% - 200 ml.

Peel the zucchini. Have the seeds already formed? We delete them. Cut the zucchini into cubes or strips, as you prefer.

Cut the bell pepper lengthwise and remove the seeds. We cut the vegetable into pieces the same shape as zucchini.

Chop the onion. Place the onion in the pan with the rest of the vegetables.

Cut the tomatoes into cubes and pour them into the same pan.

Add 400 grams of sugar and 2 tablespoons of salt on top.

Dilute 400 grams of tomato paste with water. Place on the fire and bring to a boil.

Pour the tomato solution into a container with vegetables.

Place the pan on the stove. Pour in 2 cups of oil. Mix everything. Bring the mixture to a boil.

After boiling, cook the vegetables for 20 minutes. at the end pour a glass of 9% vinegar.

Place the salad in sterile jars and cover with lids.

The listed ingredients made 9.5 liters of salad.

Classic recipe for zucchini salad in a slow cooker with curry

It’s convenient to preserve in a slow cooker, but don’t forget to stir the food with a thermoplastic or silicone spoon during cooking.

Ingredients:

• onions, carrots, bell peppers - 300 g each;
• large zucchini - 1 kg;
• red tomatoes - 500 g;
• tomato paste - 150 g;
• vegetable oil - 120 ml;
• salt - 2 tbsp. spoons;
• sand - 1 glass;
• water - 2 glasses;
• curry - 1 teaspoon;
• 9% vinegar - 35 ml.

1. Pour salt and sugar into the multicooker bowl. Mix tomato paste with water. Pour the resulting mixture into a container for preparation. We also pour vegetable oil into the multicooker bowl. Mix everything. Turn on the “Cooking” mode.
2. While the sauce is boiling, grate the carrots on a coarse grater, and cut the bell peppers and onions into cubes.
3. The sauce boiled. Throw in the prepared vegetables. Switch the mode to “quenching”. Prepare the salad for the winter in 15 minutes.
4. Add the chopped tomatoes and continue to simmer the vegetables and tomatoes for another quarter of an hour.
5. It's time to pour the vinegar into the saucepan and add the curry seasoning.
6. Simmer for another 5 minutes.
7. Place the hot Uncle Bens into sterile jars, screw on the lids, turn them over, and wrap them in towels and a blanket.

Is the salad cold? We take the jars to a cool, dark place.

The most delicious Ankle Bens zucchini salad - recipe with carrots and peppers

Culinary masterpieces from the black Uncle Ben in the past. No one will be surprised by the trademark of an American company. The housewives of great Russia have learned to play their melody of taste from vegetables grown in their personal plots.

This recipe does not contain tomato paste or water. Vegetables are stewed in their own juice. Is this good or not? You be the judge.

During the years of “perestroika,” an overseas product appeared on store shelves that were starved for goods—a sauce called Uncle Ben’s. Widely advertised (and advertising at that time was also a novelty and attracted special attention), the sauce became a kind of legend: jokes were written about it and everyone dreamed of trying it, even despite the fact that the prices for it were “biting” and salaries were delayed . And then inventive housewives came up with a domestic version of the famous sauce - homemade Uncle 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 the homemade “Uncle Bens” zucchini salad for the winter is still made to this day.

Cooking secrets

The popularity of 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 shades, just like the taste of its overseas prototype. In order to prepare an impeccable “Uncle Bens” zucchini salad at home for the winter, you need to know a few secrets.

• The sauce plays an important role in the Uncle 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 specified in recipes must be carefully observed.
• A high-quality salad is made only from high-quality products. When selecting products for your squash "Uncle Bens", give preference to recently ripe, intact and not overgrown vegetables.
• The salad will look beautiful 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 well if the vegetables for it have been thoroughly washed and the jars and lids have been sterilized.

It is most convenient to lay out the Uncle Bens salad from zucchini in containers from 0.5 to 1 liter, however, you can 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.

Cooking method:

• 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 the fire.
• Simmer over low heat, remembering 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, since the vegetables have undergone sufficient heat treatment.

Video recipe for the occasion:

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 aroma and is classified as a savory snack.

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.

Cooking method:

• Wash and peel the vegetables, remove the seeds from the zucchini and peppers. Blanch the tomatoes for 2 minutes in boiling water, remove the skin.
• 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 large-hole side of a grater.
• Boil water, dilute the sauce in it, add salt, sugar, curry, pour in oil, stir 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 has a fairly thick consistency (like a sauce).
• Add citric acid and vinegar, cook for a couple of minutes and place in 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 good served with poultry dishes.

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.

Cooking method:

• 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 cool 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 pulp into thin 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 couple 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 well 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.

Cooking method:

• Wash and peel the vegetables, cut into pieces of the same 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 the remaining vegetables, except 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 prepared salad in prepared jars, seal them, turn them over and leave to cool.

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

Uncle Bens Zucchini Salad can be eaten as an appetizer on its own or served as a sauce for other dishes.

A long time ago, when the remnants of the Iron Curtain collapsed and goods from distant foreign countries poured into the Russian market, one of the first signs in their ranks was the products of the American brand Uncle Bens, specializing in instant rice and aromatic vegetable sauces. Russian housewives loved the latter so much that they, without thinking twice, began to prepare their own Uncle Bens for the winter, based on the approximate composition of the foreign snack and their own ingenuity. It turned out very well. Would you like to make sure?

How to prepare Uncle Bens snack for the winter

A characteristic feature of the famous brand’s vegetable snacks is the presence of tomato sauce in most of them, in which a delicious mixture of chopped vegetables is stewed. Therefore, classic Uncle Bens will always contain either tomatoes, tomato paste, or, at worst, tomato juice. Well, the set of other components can be anything: over the time that has passed since the 90s - and it was then that the finest hour of “Uncle Bens” struck in our country - the recipes for the famous snack have multiplied, acquired dozens of different options, and now every housewife prepares this tasty snack as he sees fit. Choose what you like best.

With zucchini and sweet pepper

It is believed that this half-sauce-half-salad is closest to the original recipe. We can’t vouch for whether this is true, but it turns out to be an excellent appetizer.

You will need:

• 2 kg of zucchini;
• 0.5 kg of sweet pepper;
• 1 kg of onions;
• 3–4 cloves of garlic;
• 200 ml tomato paste;
• 1 liter of clean water;
• 250 ml vegetable oil;
• 60 ml vinegar;
• 5–6 tbsp. l. Sahara;
• 20 g salt.

Preparation.

Important: some housewives use eggplants instead of zucchini, others prefer golden yellow pumpkin, and still others make a motley mix of all three types of vegetables, taken in equal proportions. The dish turns out not only tasty and healthy, but also elegant.

With pumpkin, your snack will become especially bright and appetizing.

With carrots and cucumbers

Since you can never have too many vitamins, we suggest enriching the taste of traditional snacks with cucumbers and carrots. And at the same time add more fragrant herbs to it, so that in winter, as soon as you open the jar, you will drown in the aromas of sunny summer.

You will need:

• 2.5 kg of tomatoes;
• 1 kg of fresh crispy cucumbers;
• 1 kg carrots;
• 1 kg bell pepper;
• 1 kg of onions;
• 3 heads of garlic or, optionally, 1 head and 1 chili pepper;
• 1 large bunch of parsley and dill;
• 100 ml vegetable oil;
• 100 ml vinegar;
• 150 g sugar;
• 50 g salt.

Preparation.

If you remove vinegar from the list of ingredients, which plays the role of a preservative here, homemade Uncle Bens can be served immediately after preparation as a thick gravy or vegetable side dish.

With rice

Do you remember that initially “Uncle Bens” offered its customers not only vegetable seasonings, but also instant rice? We invite you not to limit yourself to purely vegetable preparations, but to prepare a more satisfying meal in the best traditions of the world brand.

You will need:

• 2 kg of zucchini;
• 700 g tomatoes;
• 700 g bell pepper;
• 700 g carrots;
• 700 g onions;
• 1 chili pepper;
• 1 cup rice;
• 150 ml vegetable oil;
• 60–70 ml vinegar;
• 2/3 cup sugar;
• 1.5 tbsp. l salt.

Preparation.

1. Cut off the stalks of the zucchini, scoop out the seeds with a spoon and cut the pulp into medium-sized cubes. There is no need to peel vegetables, unless you get a particularly overripe and thick-skinned specimen.

   

   The pieces should be neither too large nor too small

2. Remove the stem and seeds from the bell pepper, and chop the pulp into pieces slightly smaller than zucchini.

   

   Nothing extra, just juicy ripe pulp

3. Peel the carrots and grate them on a coarse grater, remove the skins from the onion and chop finely.

   

   Since carrot cubes take too long to cook, it is wiser to use a grater.

4. Peel the garlic, pass through a press and place in oil.

   

   The spice oil will come a little later.

5. Slice the chili pepper into thin slices. If you like a spicy snack, make it along with the seeds; if not, remove them first.

   

   Chili's bitterness doubles with seeds

6. Remove the skin from scalded tomatoes and puree the pulp using a blender or meat grinder.

   

   The meat grinder will make the tomato puree perfectly homogeneous.

7. Place all the vegetables in a saucepan, season with garlic oil, salt and sugar. Cook over medium heat for half an hour.

   

   Turn the heat down so the appetizer should simmer, not boil.

8. Rinse the rice, add to the vegetables, stir and leave on the stove for another 30 minutes.

   

   With rice, the dish will move from the category of snacks to the category of independent dishes

9. Finally, pour in the vinegar, wait 5-10 minutes and proceed to canning.

   

   Don't forget to cool the jars by turning them upside down.

If you don't like rice but want a heartier snack, swap the grain for beans. Just soak it the night before for 6-10 hours, then boil for 40 minutes, and then add to the vegetables about a quarter of an hour before pouring in the vinegar.

In a slow cooker

Have you already acquired a multicooker and fallen in love with it for its ease of use and the freedom it gives the cook? Then the next recipe is definitely for you.

You will need:

• 1 kg of tomatoes;
• 150 g white cabbage;
• 3–4 bell peppers;
• 2 carrots;
• 1 onion;
• 2–3 cloves of garlic;
• a pair of bay leaves;
• a few sprigs of parsley or dill (some prefer basil);
• 75 ml vegetable oil;
• 2 tbsp. l. vinegar;
• 1 tsp. salt.

Preparation.

1. Wash all the vegetables, peel the onions and carrots, remove the stalk from the pepper, and then cut everything into small cubes or slices.

   

   take multi-colored peppers, they make the dish more interesting

2. Place the vegetables in the multicooker bowl along with the oil, set the “Stew” mode and simmer for 5–7 minutes without closing the lid.

   

   Some people prefer the “Frying” or “Multi-cook” modes.

3. During this time, it is quite possible to have time to chop the cabbage, which will also need to be placed in the multicooker bowl and cooked for another 5–7 minutes.

   

   Shred the cabbage thinner

4. While the miracle of modern technology is at work, pour boiling water over the tomatoes, remove the skins and grind the pulp into a puree. Pour that into the bowl too.

   

   If you feel that the mixture is not juicy enough, pour 100 ml of water into the bowl

5. Now chop the herbs and peeled garlic, and then mix it all into the simmering vegetables along with bay leaf and salt.

   

   Garlic can be pressed or chopped - as you like

6. Close the lid and let the vegetable mixture sit for 30-40 minutes.

   

   What’s good about a multicooker is that it can work without your supervision

7. 5 minutes before the end of cooking, pour vinegar into the bowl.

   

   vinegar is added when the food is almost ready

8. Distribute the sauce into glass containers, seal and store.

   

   Tasty, healthy, and without any hassle.

Video: zucchini and eggplant salad for the winter

The times when canning was one of the few ways to provide the family with vitamins for the winter are long gone. Today, housewives do it more for the soul. Although not without benefit, because not a single store-bought preparation can boast of such a natural composition as homemade. And it remains to be seen who will make it tastier - the famous Uncle Bens or you.