Composition / ingredients
Cooking method
1. Wash the young zucchini, dry them and cut them into large cubes (if the vegetables are not young, then you need to peel and remove all the seeds).
2. Cut the bell pepper, peel the seeds and partitions, wash and cut into strips.
3. Wash the tomatoes, make a cross-shaped incision on top of the skin and pour boiling water over them, remove the skin, cut the flesh into cubes.
4. Peel the onion and cut into feathers.
5. Peel the garlic and cut it into plates.
6. Put all the ingredients in a saucepan, pour vegetable oil, add bay leaf, marjoram, basil and paprika, mix well and cook over low heat for 45 minutes from the moment of boiling.
7. Wash the parsley, chop with a knife, add to the vegetables along with salt, keep on fire for another 5 minutes and put the salad in clean, dry jars.
8. Cover the jars with lids and pasteurize in boiling water for 10 minutes (the time is indicated taking into account the liter volume of the jar, by the way, I got 6 liter cans of Ancl bens).
Allow the blanks to cool at room temperature and put them away for permanent storage.
With Ankle bens, winter will become much more pleasant!
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
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- Marjoram dry - 271 kcal/100g
