Zucchini with peppers for the winter: 4 recipes for home preservation

Summer is the best time of the year to eat plenty of all kinds of vegetables, as well as stock up on inexpensive products for the winter. The undisputed leader in conservation is zucchini - a tasty and he althy vegetable. The best recipes for zucchini with peppers for the winter will help you prepare an interesting and tasty preparation that will surely delight fans of assorted vegetables.

Secrets of canning zucchini with sweet peppers for the winter

Knowing the secrets of canning zucchini makes cooking easier. Young zucchini can be cut right away, while older vegetables will need to be peeled and seeds removed.In order for the workpiece to have a beautiful golden color, it is recommended to add carrots and onions to the dish. The sharpness and piquancy of preservation can be adjusted by adding or reducing the amount of pepper, garlic and hot sauces.

How to choose the right ingredients

It is recommended to take young and small vegetables, as they are sweeter and cook much faster. White-skinned zucchini are suitable for preservation. Peppers should be fresh, without damage and signs of lethargy. It is recommended to add garlic, cumin and allspice to vegetable snacks

Preparation of containers

To extend the shelf life of blanks, glass containers must undergo a sterilization or pasteurization process. Pre-containers are thoroughly washed with soda solution, and then heated in the oven or microwave. Pasteurization is also used - boiling containers in a water bath.

Best Recipes

Vegetable lovers will love the best recipes for preserving zucchini with sweet peppers.

Zucchini with bell pepper "Teschin tongue"

Vegetable salad with an unusual name perfectly complements main courses. Ingredients:

• zucchini - 1.6 kilograms;
• tomatoes - 1 kilo;
• sweet pepper - 3 pieces;
• garlic - 5 cloves;
• acetic essence - 70 milliliters;
• butter - 100 grams;
• granulated sugar - ¼ cup;
• s alt - tablespoon.

Cooking:

1. Cut the vegetables into cubes, scroll the tomatoes and peppers in a meat grinder.
2. Pour the pasta into a container, add sugar and s alt. After boiling, pour in the oil and simmer the mixture for five minutes.
3. Add vegetables, garlic, vinegar essence and boil for half an hour.

It remains to be placed in sterile containers.

With honey

Honey sauce will decorate the taste of a spicy vegetable preparation. What you need:

• zucchini - 1 kilo;
• s alt - two pinches;
• butter - 200 grams;
• pepper - 3 pieces;
• coriander - half a teaspoon;
• vinegar essence - 4 tablespoons;
• honey - 3 tablespoons;
• garlic - 6 cloves.

How to cook:

1. Cut the zucchini and pepper lengthwise, and then cut the vegetables into small sticks. Place the chopped components in a saucepan, s alt, add garlic and leave for half an hour.
2. Mix honey with oil, pepper and vinegar and pour this mixture over zucchini.
3. Wait two hours.

Spread the mixture into containers and sterilize.

Zucchini Lecho

Vegetable lecho can diversify the diet in the winter. Such a preparation can be served with side dishes or consumed as a separate dish. For a fragrant snack you will need:

• zucchini - 2 kilograms;
• pepper - 5 pieces;
• tomatoes - 10 pieces;
• onions - 8 pieces;
• tomato paste - 300 grams;
• odorless oil - glass;
• water - liter;
• granulated sugar - glass;
• s alt - tablespoon;
• vinegar essence - tablespoon.

How to cook:

1. First you need to prepare the products: cut the zucchini into squares, chop the sweet peppers, onions and tomatoes.
2. Prepare the sauce: mix tomato paste, oil and vinegar essence in a liter of water. S alt and sugar the mixture. Then mix everything thoroughly.
3. Pour the sauce over the components, put on the stove and boil. Boil for ten minutes over low heat.
4. Spread hot mixed vegetables into bowls.

It remains only to process with boiling water and roll up containers.

Korean recipe with cucumbers and carrots

Following this recipe, you can prepare a bright and savory dish. Korean seasonings give the workpiece an incredible aroma and amazing taste. What to take:

• zucchini - 1 kilo;
• cucumbers - 500 grams;
• carrot - 300 grams;
• pepper - 2 pieces;
• onion - 100 grams;
• granulated sugar - 3 tablespoons;
• oil and vinegar essence - ¼ cup;
• Korean spices - to taste;
• s alt - half a tablespoon.

How to cook:

1. Cut vegetables. In a separate container, mix granulated sugar, s alt, spices, vinegar essence and oil.
2. Pour marinade over vegetables and mix. Leave for three hours until the ingredients release the juice.
3. Spread the solid ingredients into jars, tamp and pour the remaining juice.

It remains only to sterilize and roll up.

Rules for storing canned zucchini with sweet peppers

Zucchini and bell pepper can be stored for up to two years. If vinegar was added during the cooking process, then such blanks are stored for 3-4 years. Banks are hidden for storage in cool, dark places.For this purpose, a cellar, basement, refrigerator or pantry is suitable. Keeping containers at room temperature is not recommended.

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