Tatar Song Salad for Winter Storage

Cut the zucchini into batons about 2 to 2.5 inches long. You can also cut them into cubes or rounds, whatever you prefer.

Peel the apple, peppers, onion, carrot, and garlic. Process them through a meat grinder or blender until finely minced.

Add the minced vegetable mixture to the zucchini. Stir in salt, sugar, vinegar, oil, and tomato paste. Mix well.

Bring to a boil over heat. As it cooks, the zucchini will release its juices and provide plenty of liquid.

Simmer for about an hour over medium heat until the zucchini is tender.

Pack the finished salad with its marinade into sterilized jars (about 17–24 fl oz), then seal tightly.