Zucchini in adjika - a spicy snack for winter

The recipe for making any adjika is as simple as possible. This recipe differs only in the presence of zucchini.
First prepare the zucchini – wash, clean as desired and cut into circles.
The rest of the ingredients are also mine.
Then I take a food processor and chop tomatoes, peppers and garlic in it.
Put the resulting mixture in a saucepan, adding oil, salt, vinegar and sugar.
Bring to a boil, lay the zucchini.
Cook zucchini in adjika for no more than 20 minutes.
We put the dish still hot in clean, dry jars and close the lid.
You can store zucchini in adjika at room temperature, but it is advisable not to expose it to direct sunlight.
If such an amount of adjika is too much for you, then you can reduce the amount of ingredients while maintaining the proportions.
Try zucchini in adjika - this salad has become one of the most favorite. So I think you should like it too!