Canned Zucchini with Onions and Carrots for Winter

Cooking method

1. Step 1:

   

   How do you make canned zucchini with onions and carrots for the winter? Start by gathering your ingredients. It's best to use young, juicy, tender zucchini. If yours are older, peel them and scoop out the tough seeds. Wash and dry all the vegetables.

2. Step 2:

   

   Prepare your jars ahead of time. I recommend using small ones. Wash the jars with a baking soda solution under running water, and wash and boil the metal lids. Set the wet jars neck-down on a rack in the oven. Heat the oven to 300°F (150°C) and sterilize the jars for about 15 minutes (for pint / 0.5-liter jars). If you're using larger jars, sterilize them for 20–30 minutes.

3. Step 3:

   

   Cut the washed zucchini into evenly sized cubes.

4. Step 4:

   

   Peel the carrots and grate them on the medium side of a box grater.

5. Step 5:

   

   Peel the onion and cut it into half-moons or small cubes.

6. Step 6:

   

   Peel the garlic cloves and finely chop them with a knife or push them through a press.

7. Step 7:

   

   Put the vegetables in a deep enamel pot. Pour in the vegetable oil. Add the sugar, salt, black peppercorns, a couple of allspice berries, and the bay leaves.

8. Step 8:

   

   Set the pot of vegetables over the heat, stir, and bring to a boil. Reduce the heat to medium and simmer the vegetables, covered, for about 20 minutes. Stir in the chopped garlic and the vinegar and bring the mixture back to a boil. Turn off the heat and stir the vegetables. Pack the hot relish into the sterilized jars, filling them right to the rims.

9. Step 9:

   

   Seal the hot jars with sterilized lids. Turn the jars upside down and wrap them in a warm blanket. Let them cool completely at room temperature, then move them to a cool pantry for storage. Enjoy!