Zucchini grate on a coarse grater.
Grate the carrots on a coarse grater, chop the onion finely. Pass the garlic through the press. Finely chop the greens.
Combine all the vegetables in a large saucepan and set on fire. Cook for 20 minutes, then add salt, sugar and vinegar, cook for another 10 minutes. Adjust the amount of sugar and salt to your liking.
Put the finished salad in sterile jars and twist it, place it under the covers until the lids are completely cooled down.
Zucchini salad for the winter is rich, tasty, juicy and tender. To prepare such a salad is quite simple, it is perfect as an appetizer to any side dish or meat dishes, and you can also eat just with a slice of bread. To your taste, change the amount of salt, sugar and greens.