Spicy zucchini salad for the winter

In my cookbook it is written as: “Mother-in-law’s tongue from zucchini - sharp for the tongue, tender for the soul.” Whether this is true or not, you can find out for yourself by preparing one portion for testing. 😉 It’s easy to make a spicy zucchini salad for the winter, following the tips outlined in the step-by-step photo recipe. The yield from the declared products is 6 liters.

Ingredients:

• zucchini – 3 kg;
• tomatoes (medium) – 10 pcs.;
• bell pepper – 4 pcs.;
• hot pepper (fresh or dry) – 2 pcs.;
• garlic – 100 gr;
• vegetable oil – 1 tbsp.;
• sugar – 1 tbsp;
• salt – 2 tbsp. l.;
• vinegar - 1 tbsp.

How to make a spicy zucchini salad for the winter

We prepare the products. Wash all the vegetables and cut off the stems. We clean the pepper from seeds and membranes. Peel the garlic.

In a cooking container, cut the zucchini into cubes so that they fit in a tablespoon.

We pass tomatoes, bell peppers and hot peppers through a meat grinder, garlic through a garlic press. Add to zucchini. Mix.

Pour vegetable oil into the entire mass of vegetables, add sugar and salt. Mix everything and put on fire.

Cook for 30 minutes from the moment of boiling. Add vinegar 15 minutes before the end of cooking. If the tomatoes are sour, add less vinegar or to taste.

Pour the prepared spicy zucchini salad over sterilized jars, seal tightly.

Turn over and wrap in a warm blanket until the cans cool.

This zucchini preparation can be stored well in a cellar or pantry at a temperature of 5-20 degrees all season long.