One of my favorite salads for winter is this version with zucchini and bell pepper. It's so simple and nothing superfluous, but the result is worth all the effort spent. I highly recommend stocking up on this snack at the height of the zucchini and zucchini season.
Ingredients
- Zucchini - 1.5 kg
- Bell pepper - 1 kg
- Onion - 700 g
- Vinegar - 80 ml
- Vegetable oil - 150 ml
- Sugar - 80 g
- Salt - 40 g
- Tomato paste - 50 g
Step-by-step cooking recipe
Randomly chop all the vegetables.
Pour oil, vinegar, tomato paste, juice from vegetables into a saucepan, and add salt and sugar.
Send the pepper there, bring everything to a boil and remove from the heat.
Cool to room temperature, add zucchini and onion, and stir.
Put the vegetables in jars, pour the remaining marinade and put the jars in a saucepan with water.
Sterilize the workpiece for about 15 minutes over medium heat, roll up and leave to cool with the lid down under the blanket.
