Summer is the best period of the year to enjoy plenty of all kinds of vegetables, as well as stock up on inexpensive products for the winter. The undisputed leader in conservation is zucchini - a tasty and healthy vegetable. The best recipes for zucchini and peppers for the winter will help you prepare an interesting and tasty preparation that will definitely delight lovers of assorted vegetables.
Secrets of canning zucchini and sweet peppers for the winter
Knowing the secrets of canning zucchini makes the cooking process easier. Young zucchini can be chopped immediately, but old vegetables will need to be peeled and seeds removed. To ensure that the workpiece has a beautiful golden color, it is recommended to add carrots and onions to the dish. The spiciness and piquancy of the preservation can be adjusted by adding or reducing the amount of pepper, garlic and hot sauces.
How to choose the right ingredients
It is recommended to take young and small vegetables, as they are sweeter and cook much faster. Zucchini with white skin are suitable for preservation. The pepper must be fresh, without damage or signs of lethargy. It is recommended to add garlic, cumin and allspice to a vegetable appetizer..
Preparing containers
To extend the shelf life of products, glass containers must undergo a sterilization or pasteurization process. The containers are first thoroughly washed with a soda solution and then heated in the oven or microwave. Pasteurization is also used - boiling containers in a water bath.
Best Recipes
Fans of vegetable preparations will love the best recipes for canning zucchini with sweet peppers.
Zucchini with bell pepper “Mother-in-law’s tongue”
A vegetable salad with an unusual name perfectly complements main courses. Ingredients:
- zucchini – 1.6 kilograms;
- tomatoes – 1 kilogram;
- sweet pepper – 3 pieces;
- garlic – 5 cloves;
- vinegar essence - 70 milliliters;
- butter – 100 grams;
- granulated sugar – ¼ cup;
- salt - a tablespoon.
Preparation:
- Cut the vegetables into cubes, grind the tomatoes and peppers in a meat grinder.
- Pour the paste into a container, add sugar and salt.After boiling, add oil and simmer the mixture for five minutes.
- Add vegetables, garlic, vinegar essence and simmer for half an hour.
It remains to be placed in sterile containers.
With honey
Honey sauce will enhance the taste of spicy vegetable preparation. What do you need:
- zucchini – 1 kilogram;
- salt – two pinches;
- butter – 200 grams;
- pepper – 3 pieces;
- coriander - half a teaspoon;
- vinegar essence - 4 tablespoons;
- honey – 3 tablespoons;
- garlic – 6 cloves.
How to cook:
- Cut the zucchini and pepper lengthwise, and then cut the vegetables into small cubes. Place the chopped ingredients in a saucepan, add salt, add garlic and leave for half an hour.
- Mix honey with oil, pepper and vinegar and pour this mixture over the zucchini.
- Wait two hours.
Place the prepared mixture into containers and sterilize.
Zucchini lecho
Vegetable lecho can diversify your diet in winter. This preparation can be served with side dishes or consumed as a separate dish. For a flavorful snack you will need:
- zucchini – 2 kilograms;
- pepper – 5 pieces;
- tomatoes – 10 pieces;
- onions – 8 pieces;
- tomato paste – 300 grams;
- odorless oil - a glass;
- water - liter;
- granulated sugar - glass;
- salt - tablespoon;
- vinegar essence - a tablespoon.
How to cook:
- First you need to prepare the products: cut the zucchini into squares, chop the sweet peppers, onions and tomatoes.
- Prepare the sauce: mix tomato paste, oil and vinegar essence in a liter of water. Salt and sugar the mixture. Then mix everything thoroughly.
- Pour the sauce over the ingredients, put on the stove and boil. Boil for ten minutes over low heat.
- Place hot assorted vegetables into containers.
All that remains is to treat it with boiling water and roll up the containers.
Korean recipe with cucumbers and carrots
Following this recipe, you can prepare a bright and piquant dish. Korean seasonings give the preparation an incredible aroma and amazing taste. What to take:
- zucchini – 1 kilogram;
- cucumbers – 500 grams;
- carrots – 300 grams;
- pepper – 2 pieces;
- onion – 100 grams;
- granulated sugar – 3 spoons;
- oil and vinegar essence - ¼ cup;
- Korean seasonings - to taste;
- salt - half a tablespoon.
How to cook:
- Chop vegetables. In a separate container, mix granulated sugar, salt, spices, vinegar essence and oil.
- Pour the marinade over the vegetables and mix. Leave for three hours until the ingredients release their juices.
- Place the solid ingredients in jars, compact and pour in the remaining juice.
All that remains is to sterilize and roll up.
Rules for storing canned zucchini with sweet peppers
Canned zucchini and bell pepper can be stored for up to two years. If vinegar was added during the cooking process, then such preparations will be stored for 3-4 years. Banks are hidden for storage in cool, dark places. A cellar, basement, refrigerator or pantry is suitable for this purpose. It is not recommended to keep containers at room temperature.
