Zucchini in tomato paste with butter for winter

1. We start with the preparation of vegetables and dishes, for which:

- wash the zucchini, dry it with a clean and dry towel, then clean them if the zucchini is old. The core with seeds is also removed if they are hard. If young zucchini are used for harvesting (as in the photo), which still have a fairly soft skin and no hard seeds, it can not be cleaned. In this case, just cut the zucchini into small cubes with a side of about 1-1.5 cm (to your taste);

- peel the onion, rinse, dry with a paper towel, cut the bulbs in half and cut the halves into thin half rings;

- transfer the sliced zucchini and onion into a large container and salt, leave them to stand for 2-3 hours so that they let the juice. After the juice is drained, slightly squeezing the vegetables into a separate container;

- my Bulgarian pepper, cut off the stems, clean the seeds, rinse, dry and spread on the work surface. Next, we cut the pepper into approximately the same cubes as the zucchini, maybe a little larger.

2. In a large enameled saucepan (you can also use a stainless steel saucepan), pour vegetable oil and vinegar. We also add tomato paste there, pour salt (it's better to start with half, and then try and add if necessary) and granulated sugar, mix everything thoroughly. Pour the juice released from the zucchini and onion into a saucepan, spread the chopped bell pepper and put everything on medium heat, bring to a boil. Then remove the pan from the heat and leave its contents to cool to room temperature.

3. When the marinade cools down, put the zucchini and onion in it, mix, and then lay out the contents of the pan in sterile small identical jars, pour the marinade as well. In a large saucepan, we put a towel on the bottom, install jars with vegetable mixture, cover them slightly with lids. Pour water into a saucepan so that it reaches about three-quarters of the height of the cans. We send the pan to a high heat, bring the water to a boil and reduce the heat to moderate. Pasteurize the workpiece for 10 minutes.

4. After pasteurization, the jars are hermetically sealed, turned upside down, covered with a blanket for a day. When this time has passed, we store the workpiece in a dark and cool place for a year.

Everything is ready!