Snack ankle bens of zucchini for winter

Let's start cooking :

- my zucchini, cut into cubes;

- peel the carrots, wash them, grate them on a coarse grater;

- bulgarian pepper is cleaned from seed pods and stalks, washed, cut into strips;

- onions are also peeled, cut into thin half rings;

- tomatoes are washed, cut into cubes, commensurate with zucchini;

- pour warm water into a bowl, add tomato paste, sunflower oil, pour sugar and salt, mix until smooth;

- pour the mass into a saucepan, send it to the fire, and when the tomato filling boils, put the prepared zucchini in it and cook for 15 minutes;

- then add the rest of the vegetables (except tomatoes), simmer for another 15 minutes;

- and now it's the tomato's turn, put them in a saucepan and cook for 15 minutes, then pour vinegar and pour curry, mix, boil for the final 5 minutes;

- pour the hot salad into sterile jars, roll up with tin lids, wrap the jars with a blanket and leave for a day until completely cooled.

We store the blanks in a dark, cool place (I keep them in the cellar).

Let the taste of ankle bens give you a good mood!