Marinated sliced zucchini with tomato paste and vegetables
Marinated zucchini with tomato paste for the winter, according to a recipe with photos, turns out very tender and spicy. They go well with any dish, will brighten up your Lenten diet, and will also brighten up the table with their presence. Preparing these zucchini is easy because they don't require additional sterilization. The vegetables are simmered with bell peppers in a tomato paste sauce, which gives them a very rich flavor.
Ingredients for zucchini:
- zucchini fruits – 2-3 pcs.;
- sweet pepper – 2 pcs.;
- onion – 1-2 pcs.;
- vegetable oil – 50 ml;
- tomato paste – 50 g;
- table vinegar (9%) - 30 ml;
- granulated sugar - 1 tbsp;
- table salt - 1 tbsp.;
- ground pepper (black) – to taste.
Preparing pickled zucchini
Wash all the vegetables. If the zucchini is ripe and its skin is thick and rough, remove it. Cut off the stems as well. Peel the onion and core the bell pepper. Now it's time to chop the vegetables: cut the zucchini into thin slices.
Finely chop the onion.
Cut the pepper into thin strips.
Mix all the vegetables in one pan, add 50 g of tomato paste, table salt, granulated sugar, ground pepper, and refined sunflower oil.
Mix the future appetizer and place it on the burner. Cook the vegetables for half an hour, then pour in 30 ml of vinegar, stir, and turn off the heat after five minutes.
Next, place the marinated zucchini into sterilized, dry jars, packing them as tightly as possible. Seal with pre-steamed lids and turn over.
Now you can wrap the preserves in a warm blanket and let them cool. Store them in a cool cellar or pantry. Before serving, it's recommended to refrigerate the zucchini for a while, as any preserves taste better chilled.
