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Zucchini pepper carrots for winter

Zucchini, Pepper, and Carrot Relish for Winter

A simple, delicious vegetable preserve for winter! At harvest time, every home cook tries to put up as much as possible for the family — and the simpler the recipe, the better. As a rule, simple salads and relishes are the tastiest and the most sought-after. This zucchini, bell pepper, and carrot relish is a favorite with lots of people, so it'll earn a spot even on a holiday table.

Snezhana

Recipe author

Composition / ingredients

Servings:

Young zucchini

500

Bell pepper

300

Carrots

300

Tomatoes

300

Onion

Garlic

Sugar

100

Salt

Table vinegar (9%)

100

Vegetable oil

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 1 g

Fats 39 % 7 g

Carbohydrates 56 % 10 g

107 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

Gather the ingredients for this preserve. In the fall, at harvest time, when vegetables are dirt cheap even if they aren't from your own garden, this preserve costs next to nothing to make — and in winter it's a real help at the table.
Step 2:

It's best to use young zucchini, with tender, soft skin and hardly any seedy core. That not only makes the relish simple and quick — since you won't have to peel the zucchini — but tastier, too.
Step 3:

Peel the onions and cut them into small dice with a knife. Peel the garlic and cut it into cubes or slices, chopping it with a knife.
Step 4:

Wash the bell peppers and cut out the stem and seeds. Cut the peppers into strips or cubes, whichever you prefer.
Step 5:

Wash and peel the carrots — if they're young and fresh, it's enough to scrub them with a stiff brush without peeling, which keeps more of the vitamins in.
Step 6:

Wash the tomatoes, peel them (pour boiling water over them to loosen the skins), and purée them in a blender or run them through a meat grinder. You can use ready-made tomato paste or purée to save time, but fresh tomatoes taste better.
Step 7:

Pour the tomato purée into a pot. Add the sugar and salt. Turn on the heat and bring it to a boil. Add the carrots, onions, and zucchini to the tomato base. Simmer over medium heat for about 20 minutes.
Step 8:

Add the bell peppers, stir, and simmer for about 15 minutes more.
Step 9:

Add the chopped garlic. Pour in the vegetable oil and vinegar. Simmer for another 5 minutes.
Step 10:

Spoon the mixture into jars you've washed and sterilized ahead of time. Cover the jars with lids, set them in a pot of water with a cloth on the bottom, and process pint (0.5-liter) jars over medium heat for about 15 minutes. Seal the jars with lids. Let them cool upside down under a blanket. Move the preserve to a cool pantry for storage. Enjoy!