Ingredients for making hot zucchini
- Zucchini 5 kilograms
- Tomato juice 3 liters
- Bulgarian pepper 1 kilogram
- Garlic 100 grams
- Sugar 2 tablespoons
- Vegetable oil 2 tablespoons
- Vinegar 9% 150 milliliters
- Salt 4 tablespoons
- Main ingredients: Pepper, Zucchini
Sterilized jars, a kitchen knife, a cutting board, a saucepan - 2 pieces, a ladle, a wide funnel, a kitchen towel.
Cooking hot zucchini:
Step 1: Prepare the zucchini.
Rinse the zucchini properly, you can leave young vegetables like this, and more mature ones must be peeled and remove large seeds and loose partitions from their core. Cut the pulp of zucchini into medium-sized cubes. You don’t need to grind very much so that the vegetables do not boil, but large pieces, which you do not know how to proceed, are also not needed.
Step 2: Prepare the bell pepper.
Similar to zucchini, cut and sweet peppers. But before that, wash them and remove the thick green ponytails and seed cores.
Step 3: Prepare the garlic.
Disassemble the garlic into cloves, peel each of the husks, cut off all the excess, and chop the fragrant slices into small pieces at the end. It is not necessary to pass through the press.
Step 4: Stew the hot zucchini.
In a saucepan, mix tomato juice, vegetable oil, granulated sugar and salt, pour vinegar in the same place. Bring the sauce to a boil. Pour zucchini and slices of bell pepper into boiling liquid and cook for 20-30 minutes. Zucchini should fully cook and become much softer, but not boil. And do not forget to mix the vegetable mixture quite often so that it does not burn.
Remove the zucchini stewed in tomato juice from the heat, add chopped garlic to them, mix and immediately, without letting the vegetables cool, proceed to the next step.
Step 5: Preserve the zucchini.
Arrange hot vegetables in a still boiling sauce in sterilized jars and loosely cover. Place jars with blanks in a pan, the bottom of which is covered with a towel, pour hot water so that it reaches a height of 2/3 cans and put it all on fire. Bring to a boil and sterilize in a water bath for 15 minutes.
After pasteurization, jars with sharp zucchini inside should be rolled up and set to cool. When the workpiece becomes room temperature, it can be hidden to other pickles and jams until winter.
Step 6: Serve the zucchini.
Spicy canned zucchini is good with sausages, meat or baked chicken. And just with bread is also very, very tasty. But for the festive table, in my opinion, it’s rustic, but an ordinary dinner will definitely be decorated and made two to three times more interesting, flavorful and tasty.
Enjoy your meal!
- From this amount of ingredients you get 7.5 liters of hot zucchini.
- Instead of tomato juice, you can use fresh tomatoes, crushed with a blender or minced.
- Sharp zucchini is best preserved in small jars. You know, just open, and immediately ate, and not leave in the refrigerator for an indefinite period.