Zucchini preserves for the winter
Ingredients
- 800 g zucchini/squash
- 200 g carrots
- 200 g bell pepper
- 200 g tomatoes
- 200 g onions
- 50 ml oil
- 30 g sugar
- 20 g salt
- 6 g chili pepper
- 2 garlic cloves
- 1 tablespoon vinegar
- 1/2 teaspoons ground black pepper
Preparation video
Grate the zucchini and carrots coarsely; finely chop the onions, peppers, and tomatoes. Mince the chili and garlic. Place everything in a pot, add sugar, salt, oil, vinegar, and black pepper. Mix well and leave for a couple of hours. Then simmer on low heat for about 2.5 hours until all vegetables are soft and the liquid has evaporated. Scoop in sterilized jars, seal and wrap into a towel or blanket so it cools slowly. Store in a cool place
Preparation
Grate the zucchini and carrots coarsely; finely chop the onions, peppers, and tomatoes. Mince the chili and garlic. Place everything in a pot, add sugar, salt, oil, vinegar, and black pepper. Mix well and leave for a couple of hours. Then simmer on low heat for about 2.5 hours until all vegetables are soft and the liquid has evaporated. Scoop in sterilized jars, seal and wrap into a towel or blanket so it cools slowly. Store in a cool place
Zucchini preserves for the winter
Ingredients
- 800 g zucchini/squash
- 200 g carrots
- 200 g bell pepper
- 200 g tomatoes
- 200 g onions
- 50 ml oil
- 30 g sugar
- 20 g salt
- 6 g chili pepper
- 2 garlic cloves
- 1 tablespoon vinegar
- 1/2 teaspoons ground black pepper
Preparation
Grate the zucchini and carrots coarsely; finely chop the onions, peppers, and tomatoes. Mince the chili and garlic. Place everything in a pot, add sugar, salt, oil, vinegar, and black pepper. Mix well and leave for a couple of hours. Then simmer on low heat for about 2.5 hours until all vegetables are soft and the liquid has evaporated. Scoop in sterilized jars, seal and wrap into a towel or blanket so it cools slowly. Store in a cool place
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