Let's cook zucchini in tomato for the winter? I think this spicy, spicy, flavorful snack will be to your taste. And it's also a great opportunity to use zucchini, which usually yield a considerable harvest in the season. Well, let's get started?
Ingredients
- Zucchini - 2 kg
- Garlic - 4 clove
- Bay leaf - 4 pcs.
- Hot red pepper - to taste
- Black Pepper (polka dots) – 6 pcs.
- Water - 500 ml
- Tomato paste - 2 tbsp.l.
- Vegetable oil - 3 tbsp.l.
- Vinegar (9%) – 4 tsp.
- Salt - 1 tsp.
- Sugar - 2 tsp.
Step-by-step cooking recipe
Wash and slice the zucchini at your discretion.
Put peeled garlic cloves, bay leaf, hot pepper and peppercorns on the bottom of pre-prepared sterile jars.
Fill the jars to the top with sliced zucchini.
Boil water and pour boiling water over the zucchini in jars, cover with sterile lids and leave for 20 minutes.
Then drain the liquid from the cans - we won't need it anymore.
Prepare the tomato filling. In a saucepan, combine water, tomato paste, vegetable oil, salt and sugar, mix and bring to a boil.
Pour boiling tomato sauce over the zucchini in jars, cover with lids and sterilize in a large saucepan with boiling water for 20-25 minutes.
Then remove the jars from the pan, roll them up, turn them upside down, wrap them up and leave them to cool completely. Transfer the cooled workpiece to a cool, dark place for storage.
