Zucchini in tomato for winter

Step-by-step cooking

1. Step 1:

   

   For the recipe, I used one zucchini weighing 350 grams. He is young, so there was no need to peel off his skin and remove the seeds with the fibrous part. If the squash is mature enough, then it will have to be done. Cut the squash into medium-sized cubes. Wash the parsley and finely chop it. Garlic is cleaned and crushed in a convenient way - I rubbed it on a fine grater.

2. Step 2:

   

   Pour the zucchini into a saucepan of a suitable size, add sugar and salt and pour in vegetable oil, mix everything and leave for 10-15 minutes. This stage, during which the juice will be released from the squash, will allow the vegetable not to boil and remain whole and also reduces the time for heat treatment.

3. Step 3:

   

   Next, pour tomato juice into a saucepan with zucchini. I used homemade tomato juice with seeds, you can take any.

4. Step 4:

   

   Put the pan on the stove on high heat and wait for boiling. After boiling, simmer the dish over moderate heat for 15 minutes while stirring. I didn't cover the pot with a lid.

5. Step 5:

   

   Then add the parsley and garlic.

7. Step 6:

   

   Stir and continue to simmer the squash for another 10 minutes, stirring occasionally.

8. Step 7:

   

   I needed one 450 gram jar, which I sterilized for 10 minutes on my old kettle - the lid was sterilized in it. You can also sterilize the jars in the microwave or oven.

9. Step 8:

   

   At the end of cooking, pour in the vinegar, mix again and turn off the fire.

10. Step 9:

    

    We put the snack in jars and roll up the lids, turn it over and cover it with a warm towel until it cools down completely. The chilled snack is stored in a cool place: basement, cellar, refrigerator.