Delicious zucchini with sweet peppers for the winter
Zucchini with bell peppers is a great winter preserve. This easy, delicious appetizer recipe is perfect even for novice cooks. Its huge advantage is that such vegetables do not require additional sterilization.
The preparation turns out crispy, and the combination of zucchini and bell pepper is a hit with everyone. It's delicious on its own, or with meat, fish, grains, and pasta.
The yield of the finished assortment of peppers and zucchini is 1 l.
Ingredients:
- young zucchini fruits - 1000 g,
- bell pepper – 300 g,
- water – 0.5 l,
- salt – 25 g,
- sugar – 1 tbsp.,
- vinegar – 60 ml,
- parsley – 5-6 sprigs/jar,
- allspice peas – 3 pcs./jar,
- black peppercorns – 3-4 pcs./jar,
- bay leaf – 1 pc./jar,
- garlic – 2 cloves/jar.
How to cook delicious zucchini with bell peppers
First, prepare the jars: wash the jars thoroughly using baking soda. It cleans the jars well and doesn't contain any harmful detergents. Then sterilize them with steam/boiling water/microwave. Place the lids in boiling water for a few minutes. Place the herbs, spices, and garlic in the dry, clean jars.
Wash the bell peppers, remove the seeds, and then cut them into strips. Place some of the chopped peppers in a container, and set the rest aside.
Wash and slice the zucchini, then fill the jars with them. Place the remaining pepper on top.
Boil water and pour it over the vegetables.
After 10-15 minutes, pour the water back into the pan, bring to a boil, add sugar, salt and vinegar.
Pour the prepared marinade into the jars. Seal with lids and let cool upside down, covered with a blanket.
Store finished products in a basement or pantry. Refrigeration is recommended before serving.
