Fans of spicy vegetable preparations will appreciate the "peppercorn" of tender zucchini in tomato sauce. Fruits for conservation - zucchini - are suitable only for young ones, they should not contain seeds. Necessarily whole, healthy, without spots on the peel. It is great if more than a day has not passed since the harvest. From the ingredients stated in the recipe, 7-8 cans of 800 ml in volume are obtained.
What you need:
- 3 kg of ripe and soft tomatoes;
- 2 kg of young zucchini;
- 60 g rock salt;
- 110 ml of 9% vinegar;
- 2 large heads of garlic;
- 1 small pod of hot pepper;
- 1, 2 kg of sweet pepper;
- 170 g granulated sugar;
- 1 glass of sunflower oil (preferably unrefined).
Let's start cooking spicy zucchini in tomato sauce.
1. Wash the vegetables. In zucchini, cut off the stalks and opposite ends. Cut the zucchini into several thick slices.
2. Twist the tomatoes in a meat grinder together with garlic and hot pepper, disassembled into chives. Before cutting a sharp pod, select the seeds, wearing gloves on your hands.
3. Peel sweet peppers from the seed core and tails, chop into large slices.
4. In a large enamel saucepan, boil the spicy tomato puree, adding salt, sugar and butter closer to the boil. At the very end, add vinegar and after a minute of boiling, put zucchini and bell peppers in the tomato marinade. Cook for 20 minutes, avoiding strong boiling.
5. Arrange the hot workpiece in pre-pasteurized jars. Roll up immediately.
6. Transfer to the floor (on a mat) upside down. Cover the preservation with a blanket - and let it stand for a couple of days. Then you can put the snack in the pantry.
Bon Appetit!
