Zucchini for winter with hot pepper

A rich harvest of zucchini can be prepared in different ways, one of them is with garlic and chili pepper. A spicy, spicy dish will perfectly complement the taste of the winter menu.

Although according to the recipe we will cook a dish from one type of vegetables, it will also turn out well if we take an assortment of zucchini and zucchini. Or zucchini of different colors. In this case, the different color of the peel additionally decorates the dish.

First, prepare the vegetables: wash the zucchini, cut off the stem and spout, dry the excess liquid, do not peel off the peel. Cut the vegetables into slices about 1 cm thick . Onions and garlic are cleaned, washed, dried. Onions are cut into halves of rings, and garlic cloves are cut into several pieces.

Dill is washed, dried and cut. Chili peppers are cleaned from seeds, tail and cut into rings.

Cans for preservation need to be washed very well, you can use detergent or an organic mixture of soda and mustard. After that, sterilize the jars in the oven, microwave or a pot of water. You can just hold the cans upside down over the steam. Boil the lids in boiling water for 5-10 minutes. Enhanced sanitary treatment of cans and lids will help to preserve the workpiece for a long time.

At the bottom of each jar we put chopped onion, bay leaf, cloves, allspice and peas. Pour the dill, then fill the jar with circles of zucchini. We finish with rings of chili pepper and pieces of garlic.

Boil the water and fill in the blanks. Soak the vegetables in boiling water for 10 minutes, then pour the water into a saucepan, add sugar, salt, bite and bring to a boil. Boil the marinade for 2 minutes, then pour it again into jars with zucchini.

The next stage is the sterilization of cans together with vegetables. Place the jars in a saucepan with water, bring to a boil and boil for 12 minutes.

We close the finished jars with lids, wrap them up until they cool down and put them in a dark, cool place.

Bon appetit!