Zucchini pepper carrots

Name: Zucchini pepper carrots
Total time: 1 h
Yield: 8
Ingredients: 500 g Young zucchini; 300 g Bell pepper; 300 g Carrot; 300 g Tomatoes; 2 Bulb onions; 2 cloves of garlic Garlic; 100 g Sugar; 1 tablespoon Salt; 100 ml Table vinegar; 150 ml Vegetable oil

A simple but delicious vegetable appetizer! In the summer, every housewife tries to make as many preparations as possible. One of the simplest can be considered zucchini, peppers and carrots for the winter. Many people like this snack, so it will take its rightful place even on the holiday table.

88

52313

Ella Wilson

Author of the recipe

Calories

277Kcal

Protein

3gram

Fat

18gram

Carbs

26gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

500g

300g

300g

300g

2

2cloves of garlic

100g

1tablespoon

100ml

150ml

Step-by-step preparation

Cooking time: 1 hr

STEP 1
How to prepare zucchini, peppers and carrots for the winter? Prepare all the necessary ingredients. In the fall, during the harvest season, when vegetables are very cheap, such preparation will cost almost pennies. And in winter it will be a significant help on the table.
STEP 2
It is better to use young zucchini, the skin of which is tender and soft, and there is practically no pulp with seeds. This will not only make the appetizer simple and quick to prepare, because you won’t need to peel the zucchini, but also more tasty. Wash the zucchini, dry it and cut it into medium cubes.
STEP 3
Peel the onions and cut them into small cubes with a knife. Peel the garlic and cut into cubes or slices.
STEP 4
Wash the bell pepper and cut out the stalk with seeds. Cut the pepper into strips or cubes, as you like.
STEP 5
Wash and peel the carrots. If the carrots are young and fresh, then it will be enough to rub them with a stiff brush without removing the skin, which will preserve more vitamins in the vegetable.
STEP 6
Wash the tomatoes, peel them, pour boiling water over the vegetables, and puree them with a blender or pass through a meat grinder. You can use ready-made tomato paste or tomato puree, which will shorten the cooking time, but it will taste better with fresh tomatoes.
STEP 7
Pour the tomato mixture into a thick-bottomed saucepan. Add sugar and salt. Turn on the heat and bring the mixture to a boil. Add carrots, onions and zucchini to the tomato paste. Simmer everything over medium heat for about 20 minutes. Rinse the jars for the preparation with soda and sterilize in a convenient way. How to calculate the required number of cans, as well as other interesting information about preservation, read the article about blanks, the link is at the end of the recipe.
STEP 8
Add bell pepper, stir and simmer the vegetables for about 15 minutes.
STEP 9
Add chopped garlic. Pour in vegetable oil and vinegar. Simmer the mixture for about 5 more minutes.
STEP 10
Then pour the mixture into sterilized jars. Cover the jars with clean lids, place them in a saucepan with water (cover the bottom with a cloth) and sterilize over medium heat for about 15 minutes for 0.5 liter jars). Roll up the jars with lids and let them cool upside down under the “fur coat”. Then store the workpiece in a cool place. Bon appetit!