Zucchini is one of the most widely grown vegetables. The harvest of zucchini is always rich and the question of what to do with them almost constantly arises. From them you can make a very tasty snack for the winter.
Ingredients:
- Zucchini - 2.5 kg;
- Carrots - 700 g;
- Ripe tomatoes - 1.5 kg;
- Onions - ½ kg;
- Hot pepper - 2 pcs;
- Garlic cloves - 2 pcs;
- Vegetable oil - 200 ml;
- Tomato paste - 50 g;
- Salt.
Preparation:
- Rinse the courgettes thoroughly and remove the seeds. If the skin of the zucchini is tender, it is possible not to cut it off, but if it has already hardened, it is better to remove the skin. Cut half of the prepared courgettes into medium-sized cubes.
- Rinse and peel the carrots by scraping with a knife. Peel the onion and garlic. Cut the onion into half rings. Cut hot peppers in half and remove seeds. Chop the pepper very finely. Twist the tomatoes, garlic, carrots and the other half of the courgettes in a meat grinder.
- Place the cooked vegetables in a large enamel pot and place them on the stove. When the mixture boils, reduce the heat and cook until tender, stirring constantly. The appetizer is prepared for about an hour. Readiness can be determined by the zucchini, when they become transparent, then the appetizer is ready.
- 15 minutes before the end of cooking, salt the appetizer and add a little vegetable oil and tomato paste. Mix everything. Place the appetizer in prepared jars with a capacity of 800 g, up to the hangers. Sterilize jars of zucchini with the lids covered for fifteen minutes. Then roll up the cans and leave them "under a fur coat" until they cool completely.
- In winter, this appetizer is good for boiled potatoes or stews. The degree of pungency can be adjusted to your taste by adding more or less hot peppers and garlic.
