Composition / ingredients
Cooking method
1. Wash the zucchini, peel the skin, remove the seeds (if the zucchini are young, it is not necessary to clean and remove the seeds). Cut the prepared zucchini into small cubes.
2. Tomatoes are washed, cut into slices (if an average tomato - into 4 parts, if large - more).
3. Peel the onion and garlic, cut the onion into thin half-rings, garlic into plates.
4. Bulgarian pepper is washed, cleaned of seeds and stalks, cut into cubes.
5. We put all the vegetables in a saucepan, send them to a weak fire (you need to wait for the time until the vegetables let the juice).
6. When the juice is enough, add marjoram and ground red pepper, pour vegetable oil, increase the heat and simmer the contents until the vegetables are soft.
7. At the very end, add salt and pour vinegar, simmer for another 2 minutes and lay out in sterile jars (we prepare the container in advance, wash, sterilize over steam or in the microwave) and cover with tin lids (I pre-pour boiling water over the lids and let them dry).
8. Pasteurize the blanks in a spacious saucepan with boiling water (the water should reach the shoulders of the jar). Half-liter cans for 10 minutes, liter cans for 15 minutes. After pasteurization, we roll up the jars.
Stored in the cellar or in the basement.
A cozy winter to you and good health!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Acetic essence - 11 kcal/100g
- Marjoram dry - 271 kcal/100g
