Zucchini salad with tomatoes and peppers

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   We clean and weigh our vegetables for the recipe.

2. STEP 2

   

   Cut the onion into half rings.

3. STEP 3

   

   Pour vegetable oil into a saucepan, heat it and add the onion cut into half rings.

4. STEP 4

   

   Grate the carrots on a Korean grater.

5. STEP 5

   

   When the onion is fried until transparent and has stopped releasing juice, add carrots to it and mix thoroughly.

6. STEP 6

   

   Divide the bell pepper in half.

7. STEP 7

   

   Cut the pepper into half rings.

8. STEP 8

   

   Place it in a saucepan, add spices, salt, sugar and pepper.

9. STEP 9

   

   Add garlic squeezed through a “press”.

10. STEP 10

    

    Simmer the vegetables for 10 minutes at high temperature, then reduce the temperature slightly.

11. STEP 11

    

    Cut the zucchini into small pieces (remove the peel and seeds if necessary).

12. STEP 12

    

    Place in a saucepan (for 20-25 minutes if the zucchini is young). Stir constantly throughout the preparation of the salad.

13. STEP 13

    

    Dice the tomatoes.

14. STEP 14

    

    Add the tomatoes to the vegetables in the pan and mix thoroughly.

15. STEP 15

    

    Once the salad has given a lot of juice, check the zucchini for doneness.

16. STEP 16

    

    As soon as the zucchini is cooked, add citric acid to the salad, mix and continue cooking for 3-5 minutes.

17. STEP 17

    

    Place the hot salad into sterile jars.

18. STEP 18

    

    After packing the finished salad and checking the jars for tightness, cover them with a blanket or blanket and let them cool for a day.

19. STEP 19

    

    A delicious salad for the winter is ready! Bon appetit!