You can find a wide variety of recipes for Ankle Bens salad for the winter, where zucchini, bell peppers and even rice or beans are added to the traditional mixture of tomatoes, onions and carrots. This salad was in demand in Soviet times, but has not lost its popularity today. Uncle Bens, prepared for the winter, can be served as a sauce for meat or vegetables.

What you need to know when planning to prepare homemade Uncle Bens:

Tomatoes should be red and well-ripened.

To make the consistency of the finished salad more delicate, you can remove the skins from the tomatoes.

It is better to grate the carrots on a coarser grater. A Korean carrot grater is suitable.

If zucchini is added to the salad, it is better to take young vegetables. Overripe zucchini must be additionally peeled and pitted.

The salad should be placed in jars while hot.

The five most common ingredients in Ankle Bens salad recipes for the winter:

A typical salad recipe, where selected vegetables are mixed with tomato sauce, is simple and accessible to everyone.

1. Select ripe tomatoes, carrots, and onions. Wash and dry the vegetables well.

2. Pass the tomatoes through a meat grinder. You can use a blender or grater. Grate the carrots, chop the onion into small pieces.

3. Pour the chopped tomatoes into the pan. Add vegetable oil, spices, salt and sugar to them. Cook for 15 minutes.

4. Add onions, carrots, vinegar. Cook for another 15 minutes.

5. Roll into pre-sterilized jars.

Five of the fastest Uncle Bens recipes for the winter:

There are several secrets that will help make the salad even more interesting.:

Additional aroma will be given by greens - parsley, dill or a mixture of herbs.

If you add rice, beans, or millet, the salad can be served as a side dish.

You can include diced zucchini and striped bell peppers in the salad.

Instead of tomatoes, you can add ready-made pasta diluted with water, which will speed up the cooking process.

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.

About the Uncle Ben's brand

The history of the Uncle Ben's brand began in 1943, when the American company Converted Rice Inc. was the first to market instant-cooking rice under this name. As a result, starting in the 50s of the last century, Uncle Ben's rice became the best-selling rice in the United States. It is not surprising that the successful Converted Rice company was subsequently bought by the largest international food manufacturer, Mars.

The Uncle Ben's line includes sweet and sour sauces with and without vegetables, barbecue sauce, including smoke flavor, curry and chili sauces, as well as Mexican, Szechuan and Thai sauces.

In Russia, the Uncle Ben`s brand became especially popular in the 90s, when there was massive advertising of the brand on television. The black “Uncle Ben” even became a popular folk hero.

Uncle Ben`s products are manufactured in Russia at the Mars LLC factory in Lukhovitsy.

Raushan (9 September 2016)

Shops for convenience
We would like to buy Uncle Ben`s sauce for a restaurant, but we can’t find it in Kazakhstan. Are there retail outlets? Where can we buy in Kazakhstan?

Nada (June 14, 2016)

Uncle bence
Where can I buy it?

Yuri

where's the ketchup
They had such delicious ketchup and they couldn’t find it anywhere, why?

Dunyashka

variety of sauces
I have been especially fond of sauces from "Uncle Bens" for a long time. They greatly complement any product on the table. And it's also fast and tasty! There are different types of sauces, but I like sweet Thai chili best. And on the label a kind black man always invites you to buy it;)

Ellina

familiar to us all
Previously, the Uncle Ben`s brand was a new product for me from foreign countries. It seemed like something unusual and unattainable. Then we used it on holidays as a delicacy. It's rare to find rice or sauce these days.

When writing a review, try to describe

Housewives invented the zucchini preparation “Uncle Bens” in the 90s. Then, foreign products suddenly appeared on the recently empty store shelves, including a zucchini-tomato sauce called “Uncle Ben’s.” The colorful jars excited the minds. TV advertising, which was also a “curiosity” in those years, “added fuel to the fire.” Many dreamed of trying a foreign product. The prices for the sauce were steep, so not everyone could afford a tasting. But “the need for invention is cunning”: inventive housewives came up with their own “Uncle Bens” - pieces of vegetables in a delicate tomato sauce. The main ingredient was zucchini - tasty and inexpensive. A simple recipe quickly “went to the masses”: an analogue of the famous sauce began to be prepared for the winter in almost every family.

In modern stores you can find original Uncle Ben’s products, now they are affordable. But times have changed, the hype around sauces is a thing of the past. But housewives continue to make preparations under the same name - the recipe turned out to be so successful.

Housewives call the Uncle Bens preparation differently - salad, appetizer, sauce, lecho. It’s interesting that no matter what you call it, everything is correct. The “kinship” with lecho is due to a similar set of ingredients. Components without which it is impossible to imagine lecho are added to the zucchini - sweet peppers, onions, tomatoes. “Uncle Bens” can be served as an independent dish (appetizer or salad) or as a sauce for any side dish, meat and even fish.

Selection of ingredients

Where does the preparation of preparations begin? From the “collection” of ingredients. The most delicious and healthy preserves are made from home-grown vegetables. There are no chemicals in such fruits; they are grown in natural conditions without the use of growth stimulants. But not everyone has vegetable gardens or grandmothers who are ready to supply them with natural products. Many housewives, in order to prepare squash “Uncle Bens” for the winter, have to buy ingredients at the market or in the supermarket.

Are you getting ready to make a purchase? Remember that a delicious salad can only be made from vegetables that are not overripe. Young zucchini has a thin skin and soft seeds, making the dish tender. Mid-summer is considered the “season” for zucchini, but there are varieties that bear fruit before the first frost. You need to focus on seasonality, but remember that this is a relative concept. Choose zucchini based on appearance and you won’t go wrong.

Size. For canning, you need to buy medium-sized zucchini, maximum 15-20 cm in length. If the zucchini is too large, it is overripe and can spoil the taste of the salad.
Appearance. Dents and depressions on the zucchini indicate that the vegetables were collected a long time ago and were stored incorrectly. It is not worth using such zucchini for canning, even if the discount attracts them: they have long lost their usefulness.
Peel. Evaluate the skins of the vegetables. In unripe zucchini it is thin. A thick peel can not only indicate the “age” of the vegetables, but also signal that the zucchini has been treated with chemicals. Let the “thick-skinned” vegetables remain in the store - health is more important.
Color. Even color is one of the criteria for choosing zucchini for canning. Brown and yellow spots warn that the process of rotting inside the vegetable has begun. You can no longer eat such zucchini.

If you are not sure about the quality of purchased vegetables, then soak them for an hour in cool water, and then proceed directly to cooking. This little trick will help “remove” harmful chemical compounds if vegetables have been “stuffed” with them.

“Uncle Bens” from zucchini for the winter: recipe variations

Housewives prepare the Uncle Bens zucchini salad in different ways. Vegetables (carrots, sweet and bitter peppers, onions) and herbs are added to the main ingredient. Vegetables can be cut arbitrarily, but pieces of the same shape (for example, bars/squares) look more aesthetically pleasing.

To get the perfect taste, you need to pay attention to the dressing. It is made from tomatoes or tomato paste and seasonings are added. You can experiment with spices: add curry, dried herbs, chili pepper. Thanks to this, the familiar taste will acquire new shades. Make a gentle sauce or a spicy appetizer - the choice is up to the hostess.

But you shouldn’t experiment with vinegar: if you increase the amount, it will be sour. Always pay attention to what kind of vinegar is indicated in the recipe and what percentage is indicated on the bottle. If you miss this moment, instead of the vaunted taste you will get complete disappointment.

If you have liver, kidney or cardiovascular diseases, you should not get carried away with conservation. The high content of sugar, salt and acetic acid in seaming can provoke an exacerbation of the pathology.

Classical

Peculiarities. “Uncle Bens” from zucchini with tomatoes is prepared for the winter to diversify the menu during the season when there are no fresh vegetables. The dish turns out tasty, aromatic and reminiscent of summer. The preparation is called a salad, but it is more of a thick sauce in which pieces of vegetables are “hidden”. Garlic gives a moderate “spiciness”, but you can exclude it from the recipe if you like preserved food with a delicate taste. The salad can be served with all dishes. If you add dried Provencal herbs during cooking, you will get an excellent pasta sauce. From the specified amount of ingredients you get 4.5 liters of salad.

You will need:

medium-sized zucchini – 2 kg;
red fleshy tomatoes – 2.5 kg;
sweet pepper – 1 kg;
garlic - head;
sugar - faceted glass;
salt - two heaped tablespoons;
vegetable oil – 200 ml;
vinegar (9%) – 50 ml.

Cooking steps

Cut the tomatoes into quarters. Grind them with a meat grinder or use a blender.
Cut the zucchini and pepper into medium cubes.
Mix tomato puree with butter, sugar, salt. Squeeze the garlic here using a press.
Place the chopped zucchini in a large saucepan and add the prepared red sauce.
Simmer over low heat for 30 minutes, stirring occasionally.
Add chopped pepper. Continue simmering for another 20 minutes.
Pour in the vinegar and keep the salad on the stove for five minutes.
Divide the vegetable mixture into sterilized jars. Twist.

Budget

Peculiarities. “Uncle Bens” from zucchini with tomato paste is worth preparing for the winter for those who are looking for a budget version of the legendary salad. Pasta is cheaper than tomatoes, which are the main ingredient in the “classic”. The pronounced zucchini-tomato taste will remind many of their childhood: in the 90s, every second housewife prepared an appetizer made from Uncle Bens zucchini for the winter with the addition of paste. The lightly spicy sauce is ideal for pasta, but it’s also not bad as an independent dish. Following this recipe, you can prepare approximately 4.5 liters of preserves.

You will need:

medium zucchini – 2 kg;
large onion – 12 onions;
sweet pepper - five pieces;
garlic - five cloves;
sunflower oil (preferably refined) – a cut glass;
purchased tomato paste – 200 g;
sugar - glass;
salt – a heaping tablespoon;
vinegar (9%) – 60 ml;
cold water - liter.

Cooking steps

Prepare vegetable components: peel, chop coarsely (can be in any shape).
Dilute store-bought paste with water. Add butter, sugar and salt here. Bring the resulting mixture to a boil.
Dip the chopped zucchini into the prepared red sauce. Wait for it to boil, cook for ten minutes.
Add the rest of the vegetables. Leave to simmer for ten minutes.
Mix chopped garlic with nine percent vinegar. Add the “preservative” to the pan with the rest of the ingredients. After this, keep the salad on the stove for ten minutes.
Distribute into sterilized containers and roll up.

If you bought soft zucchini, check if there are any marks left on them when pressed. If they remain, there is no point in canning them; the vegetables disappear. Soft zucchini, which does not lose its shape when pressed, can be used for preparations, but with the condition - add twice as much vinegar as according to the recipe.

Sweet and sour

Peculiarities. If you like sweet and sour sauces, prepare “Uncle Bens” from zucchini with carrots, and add store-bought “Krasnodar” sauce to the dressing. The dish should have a thick consistency. If you use grated zucchini rather than chopped, you can make a sauce that is similar in structure to store-bought. It can be served with any side dish or main dish of vegetables, sea or river fish, or any meat. The sweet and sour taste “sounds” especially good in tandem with poultry meat. The amount of ingredients is calculated for 6 liters of salad.

You will need:

thin-skinned zucchini – 2 kg;
large tomatoes – 1 kg;
onions – 1 kg;
sweet pepper – 600 g;
large carrots – 500 g;
sunflower oil – 250 ml;
sauce "Krasnodar" - half a liter jar;
vinegar (9%) – 70 ml;
table salt – four tablespoons;
sugar - glass;
citric acid – one teaspoon;
curry - three teaspoons;
water – 600 ml.

Cooking steps

Chop the zucchini into cubes, the onions into half rings, chop the pepper into strips, and chop the tomatoes as desired.
Grate the carrots (it is better to use a grater with large perforations).
Boil water. Add Krasnodar sauce, butter, granulated sugar, and seasonings to boiling water. Boil the mixture for five minutes.
Add zucchini to tomato dressing. Simmer on low for 12 minutes.
Pour the remaining vegetables into the pan. Leave to simmer for ten minutes.
Add carrots. Boil for five minutes.
Pour in the tomatoes. Boil down excess liquid. When the consistency becomes thick enough, add “preservatives” - vinegar and lemon. Leave on the stove for five minutes.
Distribute into sterilized containers. Screw on the lids.

“Krasnodar” sauce adds a “zest” to the salad. It is enriched with a whole bouquet of seasonings - cloves, allspice, nutmeg. Thanks to the tomato sauce, the spicy bouquet is also felt in the “uncle beans”. The obligatory ingredient of “Krasnodar” is apples. Hence the sourness.

For lovers of "spicy"

Peculiarities. This recipe for “Uncle Bens” from zucchini for the winter is worth adopting for lovers of “spicy things”. Garlic is present in many recipes, but such a sauce cannot be called spicy in the literal sense of the word - rather piquant. If you prepare “Uncle Bens” from zucchini with the addition of chili pepper, then lovers of “fire in the mouth” will simply be delighted. You can adjust the spiciness to your taste. The sweet and sour and at the same time spicy sauce will be appreciated by gourmets. It goes perfectly with meat, but vegetarian dishes with hot sauce will also sparkle in a new way. From the amount of ingredients indicated in the recipe, you can prepare 4 liters of the product.

You will need:

young zucchini – 1 kg;
red tomatoes - the same amount;
bell pepper (large) – seven pieces;
medium-sized onion - five onions;
garlic - ten cloves;
sunflower oil – 1.5 cups;
sugar - according to the proportions of butter;
salt - two tablespoons;
curry - teaspoon;
vinegar (9%) – 100 ml;
chili - two peppers.

Cooking steps

Chop the washed zucchini into small squares and chop the onions into thin half rings.
Remove seeds from peppers (sweet and chili) and cut into strips.
Make cross-shaped cuts at the base of the tomatoes. Place the tomatoes in boiling water for two minutes, then transfer them using a slotted spoon to cold water and leave for a minute. Remove the skin and cut the pulp into cubes.
Mix refined oil, sugar, spices, vinegar. Wait until it boils.
Add pieces of zucchini to the prepared marinade. Boil for ten minutes.
Add pepper, onion half rings, simmer for about ten minutes.
Add the chopped tomato pulp and simmer for ten minutes.
Add garlic. It’s better to pass it through a press; you can chop it finely. Simmer for two minutes. The salad is ready, all that remains is to roll it up.

Young zucchini is used in preparations directly with the skin and seeds. If you decide to “recycle” old vegetables, then the peel must be cut off and the “insides” must be cleaned. If you don’t do this, the taste of the product will disappoint.

Salad with rice

Peculiarities. Preserving zucchini and rice will help out the housewife when household members ask for a snack and the refrigerator is empty. The salad is served both as an independent dish and as a side dish for any meat. From the amount of ingredients indicated in the recipe, you get 4 liters of preserved food.

You will need:

medium-sized zucchini – 2 kg;
onion – 1 kg;
carrots - the same amount;
ripe tomatoes – 700 g;
rice – 400 g;
garlic - five cloves;
sunflower oil - standard glass;
salt - three tablespoons (heaped);
sugar - five tablespoons;
vinegar (9%) – 50 ml.

Cooking steps

Grind the tomatoes using a blender.
Chop: onion, sweet pepper - finely, zucchini - medium cubes. For carrots you need a grater.
Place the vegetables in a deep saucepan and squeeze in the garlic.
Mix the pureed tomatoes with salt and sugar. Pour in the oil. Pour the dressing over the vegetables. Cook for 30 minutes.
Add thoroughly washed rice. Boil the same amount as before.
Pour in table vinegar. Simmer for ten minutes. Roll up immediately.

An Uncle Ben-themed rice fantasy can be made spicy. Repeat the recipe step by step, but with a small amendment: add two chopped red peppers along with the garlic. Lovers of truly fiery snacks can add chili pepper along with seeds.

5 rules for successful harvesting

In homemade rolls, not only taste is important. When preparing canned food, housewives expect that they will treat guests and household members with it all winter. But it happens that the jars “explode” or the salad begins to ferment. Follow these five tips and Uncle Bens will last until the next harvest. Unless, of course, the supplies run out earlier due to the efforts of the household.

Wash vegetables thoroughly. Vegetables for salad need to be washed not just thoroughly, but very thoroughly. Ideally, use a special brush: then the vegetables will definitely be clean. If you plan to add spicy herbs to the salad, rinse them under running water for at least eight minutes. Clean vegetables are the key to long-term storage of salad.
Sterilize jars and lids. The workpiece should only be placed in sterilized containers and only sterile lids should be used. Otherwise, microbes may get into the jar, and as a result, the salad will “explode” or ferment. The most popular method of sterilization is to “boil” jars and lids in water (five minutes after boiling). True, it is only relevant if there are few containers and they are small. You can sterilize jars by steaming: place a wire rack on a pan of water, place the jars on top, and leave after the water boils for 15 minutes. You can bake washed, not dried jars and lids in the oven (temperature - 120 ° C, time - until dry).
Turn the jars over. After rolling the salad, the jars are turned over and left to cool. This simple manipulation allows you to verify the tightness of the lid. After cooling, make sure that there are no wet spots left under the preservation. Without a tight lid, long-term storage is impossible: the salad will ferment.
Cover. It is recommended to wrap the preserved food in a blanket and keep it under it until it cools. Thanks to wrapping, the contents of the jar slowly lose temperature, and additional “preservation” occurs. This increases the safety of the salad.
Store correctly. The ideal place to store workpieces is the cellar. They can remain in such conditions for two years. In a city apartment, canned food should be stored in a cool, dark place, for example, in a pantry. True, the shelf life in this case will be reduced - you need to eat the salad during the autumn-winter season. The balcony is not the best place to store twists: freezing impairs the quality of the product.

If the lid of a jar of zucchini salad is swollen, then the product will have to be thrown away: the canning technology was broken, and bacteria “settled” in the seal. Don't risk your health!

For the winter, “Uncle Bens” zucchini salad must be prepared with vinegar, which plays the role of a safe preservative. Uncle Ben's sauce can be made to serve the same day. Take any recipe, remove the vinegar from it, and please your loved ones with a delicious dish.

Who cooks how: reviews

I really liked the taste. Well, it's just VERY tasty. The only thing I didn’t really like was the crispy onion and its clearly prominent taste. My husband didn't like it either. Therefore, last year I slightly modified the recipe, first simmering the onions until soft. Why this name? Reminds me of the taste of the previously sold lecho "Uncle Bens". I don't know if it's on sale now or not.

Mirage, http://forumodessa.com/showthread.php?t=19260

With vinegar it turns out very sour, tomato paste and tomatoes give acid, and also vinegar, I made this salad for the first time and I didn’t like it due to the excessive acidity, I tried it without vinegar - it’s delicious!

Svetlana, http://recept-menu.ru/salat-iz-kabachkov-ankl-bens/