In the zucchini season, everyone starts winter harvesting. Despite the tendencies of the 21st century to dictate to us that it is better to give preference to frozen products, many housewives are faithful to the good old "Soviet format" of canning.

We present you recipes for cooking zucchini with tomatoes for the winter.

Simple blank recipe

In winter, the taste and aroma of zucchini, and indeed of all vegetables in general, are not the same as in summer. Therefore, during the season you need to try to preserve as many of these vegetables as possible.

Required products for a 1 liter can:

• Tomatoes - 6 pcs.;
• Zucchini - 450 gr.;
• Horseradish leaf - 5 cm.;
• Dill - 2 branches;
• Garlic - 3 cloves;
• Bitter pepper - 0.5 cm piece;
• Black and allspice - 3 pcs.

It is advisable to take plum tomatoes, they will better preserve their integrity.

For the marinade:

• Water - 400 ml;
• Sugar - 1 tbsp. l;
• Salt - 2/3 tbsp. l;
• Vinegar - 3 tbsp. l.

Canning zucchini with tomatoes for the winter in steps:

1. Cut the washed horseradish leaves into pieces. Peel and rinse the garlic;
2. Sterilize cans in any convenient way - over steam, in a microwave oven, oven, multicooker;
3. Scatter dill umbrellas, chopped horseradish, garlic and each type of pepper in pre-washed jars;
4. Fill a jar with tomatoes, then zucchini. Do not press down on vegetables so that the glass container does not crack and "explode" during the sterilization process;
5. Bring the liquid to a boil and pour salt and sugar into it. After dissolving them, remove the pan from the heat;
6. First, pour the vinegar into the jars, then the prepared water. At this moment, one should not hesitate, since boiling water should be poured into the banks;
7. Unfold the lids (do not close), and immerse the cans in a saucepan with warm water. The liquid should not reach a couple of centimeters to the neck of the cans;
8. Bring the contents of the pan to a boil and sterilize for 10 minutes;
9. Tighten the lids, check the reliability, turn over, wrap with a blanket and allow to cool.

For this type of preparation, it is possible to use green tomatoes with a thick skin. It is possible that the skin will burst during the sterilization process, but the fruit will retain its shape.

Zucchini and tomato salad

Write down another delicious and simple recipe for a tomato-based courgette salad for the winter.

Required products:

• Zucchini - 1 kg;
• Tomatoes - 1.5 kg;
• Garlic - 300 gr.;
• Onions - 0.5 kg;
• Oil - 75 ml;
• Salt, sugar - 50 g each;
• Bitter pepper - 0.5 pcs.

Salad preparation:

1. Remove the seeds of the peeled zucchini and cut the fruits into half rings;
2. Sprinkle with sugar, salt, add oil and put on the stove;
3. While the contents of the pan are heating up, cut the tomatoes into slices. 10 minutes after the zucchini has boiled, add the tomatoes;
4. After another number of minutes, put onion, cut into half rings, into the main mass;
5. Cut the hot pepper into small pieces and add to the bulk;
6. Put chopped garlic almost simultaneously with the pepper, boil the salad for another 5 minutes and remove from heat;
7. Put the resulting salad in pre-sterilized jars, roll up the lids, turn upside down, wrap it with a blanket or warm blanket and wait for it to cool completely.

This recipe for a salad of zucchini and tomatoes for the winter will appeal to every lover of these vegetables, and there is no vinegar among the ingredients. Thus, it turns out that the role of the main conservative belongs to garlic.

Marinated tomatoes with zucchini for the winter

Cut, mix, pour, boil, pour, sterilize and roll up - that's the whole process of canning zucchini according to this recipe. But, of course, it is better to tell about this in a little more detail.

So, for pickled zucchini with tomatoes for the winter, you will need the following ingredients:

• Tomatoes (red, green - no difference) - 1 kg;
• Bitter pepper - 1 pc.;
• Zucchini - 1.5 kg;
• Oil - 0.5 tbsp. l;
• Onions - 0.5 kg;
• Granulated sugar - 150 gr.;
• Garlic - 300 gr.;
• Salt - 2 tbsp. l;
• Apple cider vinegar (natural) - 100 ml.

Preparation:

1. If the skin of the fruit is dense and the seeds are large, then it is better to get rid of them.
2. If you wish, you can remove the skin from the tomato;
3. Chop the zucchini with tomatoes in a circle, the onion into rings, and chop the garlic;
4. Add the rest of the ingredients to the vegetables, mix and leave for a quarter of an hour so that the fruits give juice;
5. Bring the mass to a boil;
6. Boil for 15 minutes, then pour the resulting composition into clean and pre-sterilized jars;
7. Cover them with lids and put them in a bowl of water and put them back on sterilization;
8. Roll up the jars and leave to cool.

Time for sterilizing cans: liter - 20 minutes, half-liter - 15.

Canning with pepper

This recipe is better known as Lick Your Fingers. And it should be said that zucchini with peppers and tomatoes are prepared for the winter without sterilization, which greatly facilitates the harvesting process.

Required products:

Preparation:

1. First of all, prepare the zucchini: rinse and cut into large pieces so that they do not lose their shape during cooking;
2. Grind bell peppers, tomatoes, hot peppers with a blender;
3. Pour the scrolled vegetables into a saucepan, salt, add oil and add chopped garlic. We mix;
4. Put the zucchini in the same saucepan and put on the fire;
5. First, bring the preparation to a boil, and then simmer for 20 minutes or until the zucchini turns olive hue;
6. Pour in vinegar, cook for 2 minutes and remove;
7. We lay out the workpiece on clean and dry cans, roll up the lids, turn over and let cool.

Jars with zucchini, peppers and tomatoes are allowed to be stored at room temperature, but do not allow light to enter.

A slightly different recipe, but with the same ingredients, see the video below:

Multi-colored assorted for the winter

An excellent idea for a winter table would be pickled vegetables for the winter: cucumbers + tomatoes + zucchini. In this recipe, it is necessary to pack the ingredients in three-liter jars, and the tomatoes must be strong and elastic.

Required products:

• Small tomatoes - 1 kg;
• Zucchini - 0.5 kg;
• Cucumbers - 0.5 kg;
• Dill umbrellas with a stem - 2 pcs.;
• Horseradish leaves, also with stems - 2 pcs.;
• Hot peppers - ½ pcs.;
• Garlic - 5 cloves;
• Bay leaf - 2 pcs.;
• Allspice - 5 peas;
• If desired, you can add other spices intended for the marinade.

Ingredients for the marinade:

• Water - 1.5 l;
• Salt - 2 tbsp. l;
• Sugar - 2 tbsp. l;
• Table vinegar 9% - no more than 50 ml.

Cooking zucchini, cucumbers and tomatoes for the winter:

Speaking about general tips for canning zucchini with tomatoes for the winter, it should be noted that zucchini, like zucchini with squash, can be stored for a long time at room temperature.

However, it is worth knowing that sometimes during long-term storage the seeds germinate inside the fruit and their pulp acquires a bitter taste.

• Young zucchini are cut into pieces and blanched for 5 minutes;
• Tomatoes for harvesting should be firm, but ripe;
• For liter jars, it is best to take small zucchini so as not to cut the fruit;
• You can store canned vegetables in any room where there is no sharp change in temperature;
• Pickled cucumbers should be small and stored at a temperature of 8-10C. If more than two days have passed after the cathedral of cucumbers from the garden, then before canning they must be poured with cold water for 6 hours;
• Be sure to sort the tomatoes by size;
• If you want to show your imagination during canning, then remember the preferences of the national cuisines of the world. For example, in France, carrots and celery are added to the marinade, in China - ginger and green onions, in Italy - marjoram or rosemary, and in Mexico not a single dish is complete without hot chili peppers.

As you already understood, pickled zucchini with tomatoes and other vegetables for the winter is a great addition to meat, potatoes, some cereals and pasta. And in an independent form, they will decorate any table quite well.

By the way, in winter they leave with a bang no worse than the pickled and pickled cucumbers we are used to.

And if you cook them in the right way, that is, find a successful recipe, correctly calculate the proportions of the ingredients, then the zucchini will turn out not only crispy, but will also melt in your mouth.

Calorie content: Not specified
Cooking time: Not specified

If I knew that in the summer we were settling in a military town and would stay there until spring, then I always rushed to the market to buy all the vegetables. In winter, the whole canned food becomes indispensable, as it gives home comfort and reminds of the house. My mother and mother-in-law always roll up a lot of salads for the winter and I prepare the "Experienced" salad according to their recipe, so I advise you to try it and stock up on such jars for the winter.



Required products:

- 400 grams of green tomatoes;
- 200 grams of zucchini;
- 200 grams of colored sweet pepper;
- 2-3 chili peppers;
- 3 tables. l. 9% table vinegar;
- 3-4 cloves of garlic;
- 1 tea l. granulated sugar;
- 2 full tables. l. salt;
- 100 grams of sunflower oil.

Step by step recipe with photo:

For the salad, my green tomatoes, cut off the tails and stalks, cut into squares. It is very convenient to cut green tomatoes into squares, as they are hard in themselves, unlike red ones, which are very soft and ripe.




I also cut young zucchini into squares along with the peel, since it is thin. I do not use old zucchini, as they are tough.




I cut the sweet colored peppers together with the red chili into squares. I take out the chili seeds so that the salad is not too spicy, since then I simply cannot eat it. I don’t do too much, so sometimes my husband’s colleagues and their wives come to us, and I try so that the wives can taste my famous salad. This one will be very tasty too.




To add a moderate pungency, I use garlic as it is less vigorous.

When all the vegetables are mixed, add salt, a little granulated sugar. I let them brew a little and release the juice.




I pour in sunflower oil for a bunch of vegetables. The salad immediately becomes appetizing.




I pour in table vinegar, 9% vinegar, so that the salad is stored for a long time. I think you will like it, I think you will like it.






I transfer the salad with juice to the jar. If there is empty space and there is not enough juice, then I add some water.




I sterilize spicy salad "Experienced" from green tomatoes for the winter, recipe with zucchini and bell peppers for 30 minutes and screw the jars with lids.
The spicy salad of green tomatoes cooled down under a blanket for the winter, a recipe with zucchini and bell peppers, I put in an ordinary cellar. Or I use an apartment storage room.

Bon Appetite!

There is a wide variety of recipes for cooking zucchini in tomato for the winter. In the cooking process, it is necessary to take into account a number of features, choose the right seasonings and the main ingredient.

There are such subtleties of cooking zucchini dishes:

• If the courgettes are old, they must be peeled and seeds removed. Young vegetables can be chopped straight away.
• You can use a carrot knife to quickly peel the zucchini. To remove the seeds more easily, the vegetable should be cut in half, using a spoon to clean.
• For the dish to have a beautiful golden color, it is recommended to add carrots and onions to it.

Considering the above tips, you can make the cooking process easier.

Selection and preparation of main ingredients

It is not necessary to peel the skin of young zucchini. But in older ones, it becomes solid. If it is not removed, it will not soften even after prolonged cooking. You can cut it in different ways at your discretion.

Requirements for the main ingredient

It is advisable to take young, small zucchini - they are sweeter and cook quickly. Also, vegetables with white skin are better suited for blanks.

If it is green, it is better to remove it, as it looks unattractive.

Features of the choice of seasonings

Garlic, black and allspice, caraway seeds, marjoram go well with zucchini. You need to choose seasonings to your liking.

Ways to cook zucchini in tomato sauce at home

There are a lot of recipes for zucchini in tomato. They differ in labor intensity and ingredients used.

The classic recipe "Lick your fingers"

To prepare zucchini in tomato juice, you need the following ingredients:

• 6 medium-sized zucchini;
• half a liter of tomato;
• 250 g sugar;
• 1 tbsp. l. salt;
• 100 g of garlic;
• 250 ml of oil;
• bitter pepper.

Cut the courgettes into thick rings. Mix all other ingredients and put on fire, boil. Add zucchini to the resulting mass and cook for half an hour. Remove from heat and pour into jars.

This dish turns out to be very tasty, no worse than classic marinated zucchini. Only during the cooking process is not used vinegar, which can interrupt the taste of vegetables.

Fried zucchini in tomato sauce

Here are the ingredients for 2 liter jars:

• 1 kg of zucchini;
• 1 large onion;
• 600 g of tomatoes;
• 300 g sweet pepper;
• any greens;
• 1 tbsp. l. salt;
• 100 ml of oil;
• a few cloves of garlic.

Cut the zucchini into slices, so it is convenient to fry them. For this recipe, vegetables cut into pieces, wedges, slices are also suitable. Fry them until they become soft. Transfer to any container and leave.

Cut the peeled onion and pepper into large pieces and send to the same pan where the zucchini was fried. Chop the tomatoes and send to the pan. Simmer for a few minutes, until vegetables are tender. Remove from heat and grind with a blender until smooth. Add garlic, spices, chopped herbs.

Put in layers in jars - first fried zucchini, then tomato sauce, and so on to the top. Cover the jars with lids and send them to a container with water for pasteurization. Cook for 90 minutes. Then close the jars tightly, wrap the top with a blanket. These zucchini are very tasty and have a long shelf life.

Without sterilization

To prepare a blank according to this recipe you will need:

• 3 kg of zucchini;
• a few cloves of garlic;
• 500 g tomato;
• 100 g vinegar;
• a glass of oil;
• 30 g sugar and 1.5 tbsp. l. salt;
• any spices to taste.

Cut the zucchini in any way. Throw them in a saucepan and add spices, granulated sugar, salt, tomato paste, oil, vinegar. Boil for a couple of minutes and add garlic. You can eat this salad right away. Or you can roll it up in a jar - canned zucchini do not lose their taste when stored for a long time in the basement.

In a hot sauce "Funky recipe"

Zucchini rolls with a spicy taste can be eaten as a separate dish or served with potatoes, salty cereals. For 3-liter cans you need to take:

• 3 kg of zucchini;
• hot pepper - 1 piece;
• 300 g of carrots and tomatoes;
• 100 g of garlic;
• a glass of sugar;
• 2 tbsp. l. salt;
• a glass of vegetable oil;
• a glass of vinegar.

Cut the zucchini into rings, chop the rest of the vegetables with a blender. Prepare the marinade - in a saucepan, mix oil, vinegar, salt and sugar, boil. Add vegetables passed through a meat grinder to it, boil for a few minutes. Add the zucchini to the resulting stew and cook for another half hour over medium heat. Then distribute to banks and roll up.

With the addition of pasta

You can also roll up the zucchini in tomato sauce, using tomato paste instead of the tomato. This dish turns out to be less sour, but the taste of tomatoes will be less pronounced. You can use tomato paste in any recipe, replacing tomatoes with it.

With rice and pepper

To prepare a rice and zucchini salad for the winter, you need the following ingredients:

• 3 kg of zucchini;
• 250 g each of peppers, tomatoes, onions, carrots;
• 1 medium head of garlic;
• salt to taste (about 4-5 tbsp. l.);
• half a glass of vegetable oil;
• 100 g of oblong rice;
• a glass of vinegar.

Cut all vegetables into cubes. Send them to a cauldron, add salt and oil, boil. Pour in rice, boil for 40 minutes. At the end, pour in the vinegar and boil for another 10 minutes. Roll up in banks.

With beans

Zucchini with beans go well in salads. But salting from them turns out to be not very tasty and does not cost long. Boil 250 g of beans. Pour 50 ml of oil into a deep frying pan, add 100 g of chopped onions and the same amount of grated carrots.

Fry, add 3 kg of chopped zucchini. Simmer for 20 minutes, add 200 g of chopped tomatoes and pre-cooked beans. Cook for another 30 minutes. Then add spices to taste, garlic, any herbs.

With garlic and herbs

• 2 kg of zucchini;
• 400 g of onions, carrots, tomatoes;
• 50 ml of vegetable oil;
• head of garlic;
• a bunch of parsley, dill, onion leaves.

Grind the zucchini, fry them in a little oil. Fry the onions and carrots separately until tender. Add tomatoes to them and simmer over low heat. Add fried zucchini, chopped garlic and herbs. Cook for another 5 minutes.

With carrots

Prepare the following ingredients:

• 1 kg of carrots;
• 2 kg of zucchini;
• 500 g of tomatoes;
• 200 g onions;
• a glass of vegetable oil;
• spices to taste.

Fry the chopped onion. Grate the carrots on a coarse grater, add to the onion and fry until softened. Add the tomatoes, and after 10 minutes add the zucchini cut into slices. Simmer for 25 minutes. This dish has a sweetish taste due to the large amount of carrots.

With vegetables

When preparing zucchini salads, various vegetables are used - onions, carrots, peppers, tomatoes. It is advisable to cut all the ingredients into cubes, so the resulting dish looks very attractive.

With mustard

Mustard can be added to any salad recipe. It gives the dish a spicy taste and unusual aroma. It is better to use dry mustard.

With apples

Cut 1 kg of courgettes into cubes, 500 g of apples - into slices, 200 g of carrots - into slices, 200 g of tomatoes - into slices. Sterilize the jars, put the dill on the bottom, one layer at a time on top of all the vegetables. Prepare the marinade - dissolve 1 tbsp in a liter of water. l. salt, 2 tbsp. l. sugar and add 150 ml of sugar. Pour the blanks with the resulting marinade.

Zucchini for the winter is prepared by everyone, of course, from those who are engaged in harvesting. This is perhaps the easiest product for cooking and winter preparations. They can be prepared by adding any vegetables. They are compatible with everyone.

Even when we cook them, or just look, in the pan we add different vegetables, different spices, and all this is very tasty.

I'm not talking about which we cook even with meat, but in another article. So you see what a variety of cooking zucchini.

Recipes for preparing zucchini for the winter are as varied as the recipes for cooking them for dinner. But in this article we will only consider the preparations for the winter. Several different recipes. Read, see, procure.

I wish you success! You will succeed.

Menu:

1. Canned zucchini for the winter with tomatoes and bell pepper

Ingredients:

• Zucchini - 1 kg.
• Tomatoes - 1 kg.
• Bell pepper (large) - 1 pc.
• Hot pepper to taste
• Garlic - 5-6 cloves

For the marinade:

• Vinegar 9% - 70 ml.
• Vegetable oil - 70 ml.
• Sugar - 100 g.
• Salt - 1 tbsp l. (no slide)

Preparation:

1. Wash zucchini, dry with paper towels. Cut off the ends on both sides. Cut the zucchini across, in pieces of about 5 cm. Cut off the skin from them, cut into 4 parts, remove the seeds and cut into slices.

2. We will weigh already chopped zucchini. We should have them 1 kg.

3. Tomatoes and peppers, sweet and spicy, also wash, dry and scroll in a meat grinder. We spread the scrolled tomatoes in a saucepan, add the scrolled peppers to them. Pour in salt, sugar. Pour in sunflower oil.

4. Finely chop the garlic. But we will add garlic and vinegar later.

5. Put a saucepan with a mixture of tomatoes and peppers on the stove and bring to a boil. Let it boil for 8-10 minutes.

6. We send zucchini to a saucepan and cook for 30 minutes, with occasional gentle stirring. Don't break the zucchini. They should boil, become soft. Do not let them boil, check. You may need less time than 30 minutes.

7. About 10 minutes before the end of cooking, add chopped garlic and pour in the vinegar a couple of minutes before cooking. We close the lid so that the vinegar does not evaporate much. Let it boil and remove from heat.

8. We lay out our finished product in sterilized jars and roll up or close tightly with special lids. Immediately turn the cans over with the lids down. We check if there are any leaks under the covers.

9. Wrap the jars with a warm towel and let cool completely.

Our zucchini canned for the winter are ready.

We store our zucchini in a cool place. I think that these will stand well at room temperature.

You've probably already tried it. When infused, they will be even tastier.

Bon Appetit!

1. Korean zucchini for the winter is delicious

Ingredients:

• Young zucchini - 2 pcs.
• Carrots - 2 pcs.
• Onion - 1 head
• Sweet pepper (large) - 1 pc. (For beauty, you can take 2 halves, red and yellow)
• Garlic - 5 - 6 cloves
• A bunch of greens (dill, parsley)
• Salt - 1 tbsp l.
• Sugar - 2 tbsp. l.
• Korean seasoning - 1 tbsp l.
• Hot pepper to taste
• Vinegar 9% - 5 tbsp l.
• Vegetable oil - 100 ml.

Preparation:

1. We wash all vegetables and herbs. Cut the zucchini into cubes about 2-3 cm long. This is not essential, so you can cut it however you like.

2. Grate the carrots on a carrot grater in Korean. Of course, if there is no such grater, you can also grate it on an ordinary one. In extreme cases, you can cut with a knife into thin long strips.

3. Cut the onion into thin half rings.

4. Finely chop the greens, dill and parsley in the usual way.

5. Cut sweet pepper into a quarter - into rings, rub the garlic cloves on a fine grater.

6. Put the chopped zucchini in a deep cup, send grated carrots, chopped sweet red and yellow peppers, and onions to them.

7. Add chopped herbs and grated garlic.

8. Mix everything thoroughly. We set aside the vegetables for now.

9. Making a refueling. For dressing, one tablespoon of salt (without a slide) and two tablespoons of sugar (also without a slide), pour into a cup.

10. Add Korean seasoning to them, also a tablespoon. Korean seasoning is sold hot and not hot. Well, here you can take it to your liking.

11. Add a little ground red, hot pepper, again, add to your liking. Pour in 5 tablespoons of 9% table vinegar. Pour in vegetable oil 100 ml. We mix everything.

12. Fill with the resulting dressing the vegetables set aside earlier, mix thoroughly and leave directly on the table for 3 hours, so that they marinate.

13. After 3 hours we taste the already pickled zucchini, add if something is missing and put our zucchini in sterilized jars. Pour the juice from the zucchini into each jar. We fill the banks to the top.

14. At the bottom of the pan, put some kind of rag or towel, put the jars in the pan and cover them with lids. Pour water up to the hangers of the cans. Bring to a boil. We reduce the heat so that the water slowly boils, does not splash out of the pan.

15. Boil the cans for 15 minutes, if the cans are half liter. We boil liter cans a little longer, 20-25 minutes.

16. Our Korean zucchini are ready for the winter. They turned out to be beautiful and delicious.

You can't imagine a better winter. Yes, and in the summer they are generally good.

Bon Appetit!

1. Marinated zucchini for the winter like mushrooms

Ingredients:

• Zucchini - 1 kg.
• Medium carrots - 1 pc.
• Garlic - 3-4 cloves
• A bunch of dill - 1 pc.
• A bunch of parsley - 1 pc.
• Salt - 1 tbsp l.
• Sugar - 2 tbsp. l.
• Ground black pepper - ¼ tsp
• Vinegar 9% - 3 tbsp. l.
• Vegetable oil - 3 tbsp. l.

Preparation:

1. Wash vegetables and herbs and let them dry or blot them with paper towels.

2. We have young zucchini, so we only peel the thin top layer of the skin to make them more tender. We leave the main skin and do not remove the seeds. There are practically none. Cut the courgettes into small cubes. Cut the carrots into thin semicircles and send them to the zucchini.

3. Add chopped garlic, parsley and dill, a flat spoon of salt, two tablespoons of sugar, three tablespoons of vinegar and three tablespoons of vegetable oil. Pour in some black pepper.

4. Mix everything thoroughly and leave to marinate on the table for 3-4 hours.

5. After 4 hours, we begin to lay out the zucchini with herbs in sterilized jars. Put the zucchini very tightly. Press down lightly with a spoon so that they are completely filled with the juice released from them.

6. We put the cans in a saucepan, on a lined towel, cover with lids and fill them with water along the shoulders or along the neck.

7. Put the saucepan on the fire, bring the water to a boil, reduce the heat and let it simmer for another 20 minutes. Banks we have 700 gram. If you boil liter, you need 25 minutes. Half liter - 15 minutes.

8. We take out the cans from the water. Be careful! The banks are very hot. We twist the lids well or roll them up.

Marinated zucchini similar to mushrooms are ready.

Bon appetit!

1. Video - Zucchini for the winter in tomato

2. Video - Zucchini as milk mushrooms for the winter

Bon Appetit!

You can endlessly experiment with vegetables. I advise you to prepare a light and tasty salad of late vegetables. Green tomatoes will not ripen anymore, but many tasty preparations can be made from them, especially if there are zucchini, peppers and other vegetables in reserve. Only well-formed green tomatoes are suitable for this salad, since small and dark green tomatoes can only spoil the dish, giving it a bitter taste. You can use any zucchini and zucchini to make this simple green tomato salad for the winter. It is better to take a red, fleshy pepper, because it will give the workpiece not only its taste, but also decorate it. Try it!

Ingredients

• Green tomatoes 1 kg
• Zucchini 500 g
• Garlic 6 cloves
• Bulb onions 3 pcs.
• Sweet red pepper 1 pc.
• Parsley (greens) 1 bunch

Marinade:

• Water 1 l
• Black peppercorns 10 pcs.
• Cloves 3 pcs.
• Bay leaves 3 pcs.
• Allspice peas 2 pcs.
• Coarse rock salt 3 tbsp spoons
• Granulated sugar 1.5 tbsp. spoons
• Vinegar 9% concentration 3 tbsp. spoons

Green tomato salad with zucchini and bell peppers

1. Prepare all required ingredients. The weights of tomatoes and courgettes in the ingredient list are peeled.
2. 
   Wash the tomatoes and cut them into medium-sized and not thick slices.
3. 
   Peel the zucchini from the skin and seeds. If this is a variety with a lot of seeds, make the boats more carefully.
4. 
   Cut the zucchini pulp into small pieces or cubes.
5. 
   Peel the cloves of garlic from the dry shell and finely chop. Minced meat is not needed, small pieces of garlic are better.
6. 
   Peel the onions, cut in half, and then chop each half into thin half rings.
7. 
   Peel the pod of sweet pepper from the stalk and seeds, cut lengthwise into 4 parts and chop each quarter into noodles.
8. 
   Combine tomatoes, courgettes, onions, garlic and bell peppers in a large bowl or bowl.
9. 
   Stir the mixture.
10. 
    Put several sprigs of parsley at the bottom of sterilized 0.5 liter jars, and then fill the vegetable mixture to the top.
11. 
    Prepare the marinade. Bring the water to a boil, add all the other ingredients (except vinegar) and simmer with a low boil for 20 minutes. 5 minutes before the end of cooking, pour in the vinegar. Strain the finished marinade through a sieve or cheesecloth and bring to a boil again.
12. 
    Pour jars of vegetables with hot marinade, cover with boiled lids, put on a wire rack in a saucepan with hot water so that it reaches the hangers, and sterilize at a low boil for 15 minutes, counting from the beginning of the boil of the liquid. After that, the cans are hermetically sealed, turned upside down, covered with a blanket and left to cool completely.