Zucchini is a popular summer vegetable that can be used to make a variety of preparations. If you like combining it with tomatoes, this recipe is for you. Regarding the composition of the ingredients, it is somewhat reminiscent of zucchini with chili ketchup, but there are some differences. This appetizer is sweet and spicy and will warm perfectly in the winter.
Zucchini salad Mother-in-law: recipe
Ingredients: zucchini (3 kg), carrots (3 pcs.), sweet pepper (3 pcs.), tomato paste (500 g), garlic (100 g), hot pepper (1 pc.), sugar (180 g), vegetable oil (200 ml), salt (2 tablespoons), vinegar 9% (180 ml).
In the original recipe, small zucchini are cut into long plates, 5 mm thick. But for convenience, vegetables can be cut in other ways, for example rings or cubes. The taste of the salad will not change. In any case, the cutting method is up to you.
Cut young zucchini as desired. Grate carrots on a coarse grater. Finely chop the garlic or chop in a blender. Cut the sweet pepper: if you decide to leave the zucchini long, then – in straws, otherwise you can make cubes. Finely chop the hot pepper.
Put the prepared vegetables in a pan of a suitable size, add sugar, salt and tomato paste. Pour in vinegar and vegetable oil. Stir and leave for an hour to release the zucchini juice.
Then put the pan on the fire and bring to a boil. Cook for about 40 minutes, constantly stirring. Mother-in-law’s salad is ready, it remains only to put it in jars.
Transfer the squash mass to a sterilized glass container and roll up. Put the neck down, wrap something warm and leave for a day. Hide the cool cans in a dark, cool place until winter.
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