Every year in the season of fresh vegetables I cook zucchini in tomato juice for the winter. It's simple and very tasty. Vegetables are soaked in a fragrant sauce, they turn out crispy and moderately salty. The snack can be served with porridge, pasta, fish and meat dishes.
Ingredients
- Zucchini - 2 kg
- Garlic - 50 g
- Tomato juice - 2 l
- Apple cider vinegar - 50 ml
- Black Pepper - 5 peas
- Bay leaf - 3 pieces
- Salt - 50 g
Step-by-step cooking recipe
Chop the zucchini and peeled garlic.
Mix, add tomato juice, spices and salt.
Bring to a boil over low heat and cook for 10 minutes.
Pour in the vinegar and turn off the heat after 2 minutes.
Spread out in clean, dry jars, roll up and wrap up with a warm blanket.
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