For this preparation, both young zucchini and already overgrown ones are suitable. The snack turns out to be extremely tasty and beautiful because of the colorful vegetables in the composition. In winter, it will perfectly complement any side dishes and diversify your usual menu.
Ingredients
- Zucchini (net weight) – 1.5 kg
- Carrots - 300 g
- Bell pepper - 300 g
- Tomatoes - 300 g
- Onion - 300 g
- Water - 400 g
- Tomato paste - 60 ml
- Vegetable oil - 120 ml
- Vinegar (9%) – 70 ml
- Sugar - 80 g
- Salt - 1 art.l.
Step-by-step cooking recipe
Peel the zucchini from the skin and seeds, cut into cubes.
Peel the carrots, grate them on a Korean carrot grater or cut them into thin strips.
Peel the Bulgarian pepper from the seeds and stalks, cut into strips.
Cut tomatoes into cubes, onions into half rings.
For the marinade, combine salt, sugar, tomato paste and vegetable oil, mix well and bring to a boil.
Place the sliced zucchini in the boiling marinade, stir and boil over medium heat for 20-25 minutes after boiling.
Add carrots, tomatoes, onions and bell peppers, mix gently and simmer everything together under the lid for 15-20 minutes.
5 minutes before cooking, add vinegar, mix.
Pack the boiling vegetable snack in pre-sterilized jars, seal tightly, turn upside down, wrap and leave to cool completely. Store the cooled workpiece in a cool, dark place.
