There are never too many blanks. It is not known what awaits us there in the fall or winter, so we need to stock up now.
And this salad will definitely come in handy for you.
Ingredients:
3 kg of peeled zucchini
3-4 bell peppers
100 g garlic
350-400 gr. tomato paste
1 cup of sugar
1 cup vegetable oil
2 tbsp. tablespoons of salt
1 hour l. ground red pepper
ground coriander on the tip of a knife
1 liter of water
1 hour l. 70% vinegar
How to cook:
1. Peel the peppers, remove the seeds.
2. Pass half of the zucchini and peppers with peeled garlic cloves through a meat grinder.
3. Dilute tomato paste in 1 liter of water, add sugar, salt, red pepper and vegetable oil.
4. In a large saucepan, combine the zucchini cubes and the zucchini paste with the bell pepper. Season with coriander. You can add sweet peas, cloves and bay leaves to taste. The original recipe does not contain these spices, but this is at the discretion of the hostess.
5. Put on fire, from the moment of boiling, cook for 35 minutes. Pour in vinegar 5 minutes before the end of cooking.
6. Put the hot salad in prepared jars and roll up.
Good luck with your blanks!
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