Spicy zucchini for winter

Mouth-watering, burning, spicy, insanely delicious! Zucchini for the winter is sometimes called "mother-in-law's tongue", and for good reason, because they taste quite sharp. The sharpness of the snack you can adjust the amount of pepper. Such a billet will be a great addition to any side dish, meat or poultry.
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 1 g
Fats 25 % 3 g
Carbohydrates 67 % 8 g
66 kcal
GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 35 min
  1. Step 1:

    Step 1.

    How to make spicy zucchini for the winter? Prepare the products. Which zucchini will work best? Choose young fruits with tender skins. Wash them and peel them. It is not necessary to cut off a very thin skin. If you use more mature zucchini, cut off the rough peel and cut out the middle with the seeds.

  2. Step 2:

    Step 2.

    All ingredients, except zucchini, will need to be crushed into a total mass in a combine. Prepare them by pre-washing and drying. Slice the tomatoes, removing the place of the stalk.

  3. Step 3:

    Step 3.

    Peel the sweet pepper from the seed pod, cut into pieces. Peel a few cloves of garlic, take bitter pepper to taste - if you want it sharper, then you can not take out the seeds.

  4. Step 4:

    Step 4.

    First put the tomatoes in the bowl of the combine and chop them to the desired consistency, I scroll at the first speed so that the texture of the vegetables remains. You can turn this mass into a puree, of your choice.

  5. Step 5:

    Step 5.

    Put them in a stew pan.

  6. Step 6:

    Step 6.

    Then scroll through the rest of the vegetables, also choosing the degree of chopping. Add the vegetables to the tomatoes. Put the pan on the fire and boil the mass for 10 minutes. Make the fire small, stir the mass from time to time so that it does not stick to the bottom.

  7. Step 7:

    Step 7.

    During this time, cut the squash into elongated cubes. I have a young squash, I cut it together with the seeds.

  8. Step 8:

    Step 8.

    Add salt to the vegetable mass.

  9. Step 9:

    Step 9.

    Then sugar, sunflower oil and vinegar at the very end (although the order does not really matter in this case), boil everything together for another 20 minutes.

  10. Step 10:

    Step 10.

    Add the zucchini and boil it all together for another 10-15 minutes. Zucchini should be cooked, but not fall apart.

  11. Step 11:

    Step 11.

    Put the boiling mass into sterile jars, twist with boiled lids.

  12. Step 12:

    Step 12.

    Send the workpiece by placing the jars upside down, under a warm blanket, until completely cooled.

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.

So that summer supplies are guaranteed to delight you throughout the cold season, read the basic rules, secrets and life hacks about preparations for the winter.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper). 

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23   kcal/100g
  • Sweet pepper - 27   kcal/100g
  • Garlic - 143   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Hot capsicum - 40   kcal/100g
  • Salt - 0   kcal/100g
  • Sunflower oil - 898   kcal/100g
  • Refined sunflower oil - 899   kcal/100g
  • Acetic essence - 11   kcal/100g
  • Young zucchini - 24   kcal/100g

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