Zucchini with bell pepper for winter

Step-by-step cooking

1. Step 1:

   

   How to make zucchini with bell pepper for the winter? First of all, prepare everything you need for the recipe. To make the finished dish look brighter and more appetizing, take, if possible, Bulgarian peppers of different colors. Use fleshy and juicy fruits.

2. Step 2:

   

   Peel the onion, cut off the tails of the zucchini. Wash all vegetables thoroughly and dry with a towel.

3. Step 3:

   

   Cut the zucchini into small cubes. Young zucchini with a thin skin are ideal for a salad. If you have more mature fruits, then cut off the peel and remove the seeds.

4. Step 4:

   

   Cut the bulbs into thin half rings or slightly smaller.

5. Step 5:

   

   In a large saucepan or bowl, mix the zucchini, onion and salt (20 gr). Leave it to infuse in such a way that the vegetables let the juice. Next, drain the juice into a separate container, and squeeze the vegetables slightly.

6. Step 6:

   

   Cut the bell peppers into strips or cubes, as you prefer.

7. Step 7:

   

   Pour vinegar and vegetable oil into a large saucepan, add tomato paste and salt. To begin with, pour only half of the specified amount (about 10 grams), and then, if necessary, add the rest of the salt. Add sugar.

8. Step 8:

   

   Mix everything thoroughly and pour in the juice released from the zucchini and onion.

10. Step 9:

    

    Add the bell pepper to the pan and send it to the stove. Bring everything to a boil and immediately remove from the stove. Try it with salt, if necessary, add the remaining amount.

11. Step 10:

    

    Leave the pepper and marinade to cool to room temperature. I sometimes only cool it slightly so that the marinade and pepper are warm.

12. Step 11:

    

    Put zucchini and onion in a saucepan with marinade and pepper.

13. Step 12:

    

    Mix everything well.

14. Step 13:

    

    Arrange the finished salad in sterile jars, pour the remaining marinade equally.

15. Step 14:

    

    Cover the bottom of a wide saucepan with a thin towel, put it on top of a jar of salad, cover it with sterile lids, pour warm water so that it is 2-3 cm below the necks of the jars. After boiling, reduce the heat to moderate and sterilize the workpiece for about 15-20 minutes. Seal the jars tightly with lids, turn the top upside down and leave them under a warm blanket until they cool down.

16. Step 15:

    

    Done! Remove the workpiece for long-term storage in a cool place.