Pickled sliced zucchini with tomato paste and vegetables

11.08.2018 Winter blanks

Marinated zucchini with tomato paste for the winter according to the recipe with the photo is very tender and spicy. They are suitable for any dishes, dilute your lean diet, and also decorate the table with their presence on it. It’s easy to prepare such zucchini, because they do not need to be further sterilized. Vegetables must be stewed with bell pepper in tomato paste sauce, which makes their taste very rich.

Ingredients for zucchini:

fruits of zucchini - 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. l .;
table salt - 1 tbsp. l .;
ground pepper (black) - to taste.

Cooking Marinated Zucchini

We wash all the vegetables. If the fruits of zucchini are ripe and their skin is thick and rough, then remove it. Ponytails are also cut off. Remove the husk from the onion, and remove the core from the Bulgarian sweet pepper. Now we are engaged in cutting vegetables: zucchini cut into thin circles.

Chop the onion finely.

Cut the pepper into thin strips.

We mix all the vegetables in one pan, add there 50 g of tomato paste, table salt, granulated sugar, ground pepper, and refined sunflower oil.

We mix the future appetizer and put on the included burner. Boil the vegetables for half an hour, then pour in 30 ml of table vinegar, mix and turn off the gas after five minutes.

Next, spread the marinated zucchini in sterile and dry jars. We do it as tightly as possible. Roll up pre-steamed lids and turn over.

Now you can wrap preservation with a warm blanket and leave to cool. We save such a blank in a cool cellar or pantry room. Before serving, it is recommended to keep the squash in the refrigerator for a bit, because any preservation will be tastier when chilled.