The first mentions of zucchini are found in American sources, but in America only the seeds of this vegetable were eaten. In the 16th century, the marrow, along with other curiosities of the New World, entered Europe. Italians were the first in the 18th century to cook zucchini in the form in which it is still eaten today. And in the 21st century, there are already many recipes for preparing zucchini for long-term storage in the form of canned food. And there are a lot of such recipes. One of them is canned salad.
It is necessary
-
- 1 liter of water
- 1 cup tomato paste
- 1 cup sunflower oil
- 1 cup of sugar
- 2 tablespoons 70% vinegar
- salt
- 2 kg zucchini
- 10 onions
- 10 pieces of bell peppers
- 10-15 pieces of tomatoes
- 3-4 cloves of garlic
- 1 teaspoon pepper.
Instructions
Step 1
First, prepare the sauce in which the salad will be prepared: water, tomato paste, sunflower oil, sugar, vinegar, salt, mix and boil.
Step 2
Peel the zucchini and cut into cubes, place in the boiling sauce and boil for 10 minutes from the moment of boiling.
Step 3
Then add the onion chopped in half rings and let it simmer for 10 minutes.
Step 4
Cut the Bulgarian pepper into strips and put in a boiling sauce with zucchini and onions, also for 10 minutes.
Step 5
Cut the tomatoes into cubes, simmer for 10 minutes.
Step 6
Grate the garlic, add to all the ingredients, then put the pepper and leave for 10 minutes, then turn off the stove and remove from heat.
Step 7
Put the prepared salad hot in sterilized jars and roll up. You should get about 7 liters of salad.
