Spicy appetizer salad of zucchini and tomatoes for the winter without sterilization

I want to share the most successful of them - the spicy zucchini snacks turned out to be so tasty that this year I decided to purposefully make such a salad. I photographed the preparation step by step and am posting the recipe for your consideration.

To prepare zucchini for the winter we will need:

zucchini - 1.5 kg;

onion – 3 large;

carrots – 3 large;

tomatoes – 5-6 large, ripe (can be partially replaced with tomato paste);

hot pepper (can be replaced with ground) – 1 pc.;

garlic – 1 head;

vinegar - 4 tbsp. 9%;

sunflower oil – 4 tbsp;

salt;

sugar.

Inventory:

a thick-bottomed saucepan or slow cooker;

0.5 l cans – 4-5 pcs.;

covers.

How to prepare zucchini salad for the winter

Making this recipe is incredibly simple.

Cut the zucchini into squares as in the photo.

I have zucchini and white zucchini together - they make great friends.

Pour boiling water over the tomatoes, remove the skin and cut into cubes.

Pour oil into a saucepan or slow cooker, add tomatoes to it and simmer until softened.

Then, with the tomatoes we add zucchini, chopped onions, carrots, grated or cut into thin slices, salt and sugar to taste and 150 ml. water. Water is added by those who like the consistency of the workpiece thinner. It will also work great without water, because the zucchini and tomatoes will release a lot of liquid.

Cook over medium heat (or stew mode) for approximately 30-40 minutes. Do not let the zucchini “bloom” too much and the pieces lose their shape. 10 minutes before readiness, add the garlic, passed through a press, cut the hot pepper into rings, then pour vinegar directly into the pan or multicooker, stir, let it boil and turn off.

Sterilized Fill the jars with zucchini and screw on the sterilized lids. With this, the spicy zucchini snackers can go to Comoros.

By the way, we noticed that the preparation becomes especially tasty towards the end of autumn, when it has been properly infused. This zucchini salad keeps well, even at room temperature. And my husband called him the snack bar. We always uncork one jar of this preparation before feasts. Spicy zucchini is especially good on toast made from rye or grain bread with a glass. Our salad turns out to be very spicy, so adjust the amount of pepper to suit you. Bon appetit!