Yurcha from zucchini - a delicious zucchini salad for the winter

Be that as it may, it is a fact that in winter, jars with Yurcha are always the first to disappear from our cellar. I suggest you use my recipe with step-by-step photos and prepare the most delicious salad of zucchini, peppers and tomatoes under the unusual name Zucchini Yurcha for the winter.

How to make zucchini salad for the winter

To prepare, we will need 3 kg of prepared zucchini. You can take zucchini either very young, with soft skin and without seeds, or mature. But in the second case, they need to be cleaned and the middle cut out. Cut the zucchini into cubes 3-4 cm in size.

Peel the bell pepper (1 kg) from seeds and cut into pieces, approximately the same size as in the photo.

Then, chop on a coarse grater, discarding the skin, or beat in a blender 1 kg of ripe tomatoes and 10-15 large cloves of garlic.

Add 200 grams of chopped parsley. We take only young leaves, discarding the tails.

Don't be alarmed, it's a pretty big bun, but that's how it's supposed to be.

Combine the tomato with parsley, add salt (80g), sugar (200g), 10-12 peppercorns.Pour in sunflower oil (300 ml) and vinegar (100 ml). Stir, bring to a boil, add zucchini and bell pepper.

Cook for 1 hour from the moment of boiling. Stir occasionally with a wooden spatula.

We place the welded workpiece in clean dry jars. Sterilize for 30-40 minutes, then roll up.

Cool and take to a cool place. Yurcha is perfectly stored in the cellar even for two years.

Use my simple step-by-step recipe for Zucchini Yurchi and stock this popular preparation in our family for the winter. I hope that Yurcha from zucchini will take its rightful place among your list of winter salads.