Quick, spicy zucchini for the winter

The spicy snack is prepared easily and quickly, because sterilization is not required, which is important in such a summer heat.

Ingredients:

young zucchini 3 kg;

sweet pepper 7-8 pcs.;

tomatoes 3 kg or tomato juice 1 l;

hot pepper 1 pc.;

vinegar 9% 100 gr;

garlic 6-7 cloves;

sugar 200 gr;

salt 6 tablespoons;

sunflower oil 100 gr.

How to cook spicy zucchini for the winter

From this number of ingredients it is possible to make approximately 3.5-4 liters of ready-made spicy snack.

The first thing you need to do when starting to cook is to cut young small zucchini diagonally into thin slices (tongues).

Peel the pepper from the stalk and grind together with the tomatoes in a blender or meat grinder.

If you have tomato juice, then the work is simplified - chop only the pepper and mix with the juice.

Boil the resulting pulp, add zucchini, sunflower oil, salt, sugar.

Cook over low heat for 20 minutes after the boiling process begins. It may seem at first that there are too many zucchini, but in the finished product you will see that this is not the case. After about five to six minutes, during the cooking process, they will become softer and sink down.

Now it's time to add vinegar and garlic, crushed in a garlic press or grated on a fine grater. Cook the mixture for another 5 minutes. Carefully place everything in prepared jars and roll up.

In winter, you will thank yourself for your efforts by devouring the spicy zucchini prepared for the winter on both cheeks. Unless, of course, the workpiece is eaten by your family much earlier.