Zucchini with bell pepper for the winter

Zucchini with bell pepper for the winter is an amazing combination of ingredients that can vary depending on your tastes and the abundance of the harvest. These two vegetables are in perfect harmony with ingredients such as carrots, onions, tomato paste and hot garlic. Preparing the roll is quite simple and does not require the cook to spend the whole evening at the stove. In order for you to succeed the first time, it is recommended to observe the grammar and follow the recommendations.

Preparing zucchini with bell pepper for the winter

Preparing zucchini with bell pepper for the winter is an original appetizer that is distinguished not only by its excellent taste characteristics, but also by its spectacular and unusual appearance. For cooking, it is recommended to use young zucchini and green peppers.

1. 
   Zucchini with bell peppers are easy and simple to prepare for the winter.Place everything you need on the work surface.
2. 
   Place cloves of peeled garlic, sprigs of dill and black peppercorns into clean jars.
3. 
   Cut off the stems of the zucchini and cut the pulp into medium-thick slices.
4. 
   We get rid of the seed capsule of the bell pepper and cut it into cubes.
5. 
   Place vegetables on top of the spices, alternating.
6. 
   Mix water with vinegar, granulated sugar and salt and bring to a boil.
7. 
   Pour the solution into the main components.
8. 
   Place the preparations in a large saucepan with water, cover the bottom with a towel and sterilize for 10 minutes from the moment of boiling.
9. 
   We roll up the glass jar and, after cooling, put it in the pantry. Bon appetit!

Zucchini salad with peppers without sterilization for the winter

Zucchini salad with peppers without sterilization for the winter is prepared so simply and quickly that you will succeed even the first time. The process will take you no more than an hour, however, the final result will pleasantly surprise you, because the vegetables combine perfectly with each other.

Cooking time – 40 min.

Cooking time – 10-15 min.

Portions – 5.

Ingredients:

• Zucchini – 500 gr.
• Sweet pepper – 250 gr.
• Onion – 1 pc.
• Tomatoes – 3 pcs.
• Tomato paste – 120 gr.
• Water – 300 ml.
• Granulated sugar – 70 gr.
• Salt – ½ tbsp.
• Sunflower oil – 80 ml.
• Vinegar 9% – 40 ml.

Cooking process:

Step 1. Rinse young zucchini under running water and cut into thin half rings.

Step 2. In a saucepan, combine the tomato paste and water, add the zucchini half rings.

Step 3. Next we add chopped onions.

Step 4. Cut the sweet pepper pulp and tomatoes into cubes and add to the saucepan with other vegetables.

Step 5. Add assorted sunflower oil, sugar and salt.

Step 6.Simmer the ingredients for 25 minutes, and then add vinegar, stir and after 30 seconds turn off the heat.

Step 7. Place the snack in pre-sterilized jars up to the neck.

Step 8. Seal the jars and let them cool under a blanket. Bon appetit!

Zucchini with bell peppers and tomatoes for the winter

Zucchini with bell peppers and tomatoes for the winter is an excellent appetizer, which, when opened, will instantly solve the problem of a salad or a side dish for any red meat or poultry dish. The components perfectly complement and highlight each other's taste.

Cooking time – 1 hour 20 minutes

Cooking time – 40 min.

Portions – 8.

Ingredients:

• Zucchini – 600 gr.
• Onion – 2 pcs.
• Bell pepper – 300 gr.
• Tomatoes – 500 gr.
• Salt – 1.5 tsp.
• Granulated sugar – 2 tbsp.
• Tomato paste – 1 tbsp.
• Water – 50 ml.
• Laurel leaf – 2 pcs.
• Table vinegar 9% – 2 tbsp.
• Seasonings - to taste.

Cooking process:

Step 1. First of all, thoroughly wash the vegetables, get rid of the skins and husks.

Step 2. Cut the peeled zucchini into medium-sized cubes and pour into a saucepan of suitable size.

Step 3. Add pieces of sweet pepper pulp.

Step 4. Next, add slices of juicy tomatoes.

Step 5. We supplement the food set with onion half rings, water, tomato paste, bay leaf, salt, sugar and favorite spices.

Step 6. Place the mixture on the fire and simmer for 30-40 minutes, stirring occasionally.

Step 7. Season the finished salad with vinegar and after 2-3 minutes place it in sterile jars. Having rolled it up, turn it upside down and wrap it in a blanket for a day.

Step 8. Transfer the cooled seams to a storage location. Bon appetit!

Zucchini with pepper and tomato paste for the winter

Zucchini with pepper and tomato paste for the winter is an incredibly tasty and aromatic appetizer that will pleasantly surprise everyone who tries at least a little. Due to the use of paste from crushed tomatoes, the finished product captivates with its rich sweet and sour aftertaste.

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 10.

Ingredients:

• Zucchini – 500 gr.
• Bell pepper – 500 gr.
• Tomato paste – 350 gr.
• Garlic – 2-3 teeth.
• Salt – 2 tsp.
• Granulated sugar – 2 tbsp.
• Vinegar 9% – 2 tbsp.
• Water – 150-180 ml.

Cooking process:

Step 1. Place the required amount of tomato paste on the bottom of the pan.

Step 2. Pour in salt and granulated sugar.

Step 3. Add water and actively mix the ingredients.

Step 4. Cut the pulp of young zucchini into small segments.

Step 5. Cut the sweet pepper in half and clean out the partitions with seeds.

Step 6. Place the chopped vegetables in the pan with the sauce.

Step 7. Cover the fireproof dish with a lid and bring to a boil, boil the ingredients for 15-20 minutes and then add chopped garlic and vinegar.

Step 8. Pack the delicious snack into jars and immediately seal tightly. Place it upside down and wrap it in a blanket until it cools completely. Cook and have fun!

Zucchini with peppers, tomatoes, onions and carrots for the winter

Zucchini with peppers, tomatoes, onions and carrots for the winter is truly a vitamin-rich dish, which, in addition to its beneficial properties, also has a harmonious taste and bright aroma that is impossible to resist. Be sure to try cooking vegetables this way, you will be pleased!

Cooking time – 90 min.

Cooking time – 30-35 min.

Portions – 15.

Ingredients:

• Zucchini – 3 kg.
• Carrots – 5 pcs.
• Sweet pepper – 3 kg.
• Tomatoes – 3 kg.
• Onion – 2 pcs.
• Garlic – 1 head.
• Sunflower oil – 1 tbsp.
• Black peppercorns – 6 pcs.
• Allspice peas – 6 pcs.
• Granulated sugar – 4 tbsp.
• Salt – 2 tbsp.
• Vinegar essence 70% – 1.5 tbsp.

Cooking process:

Step 1. Cut the tomatoes into 2-4 parts, depending on the size, pour them into a large heat-resistant bowl.

Step 2. We “free” the onion from the husk, cut it into half rings and sauté in heated sunflower oil.

Step 3. Cut the squash pulp into small cubes and boil with a small amount of water for about 15 minutes.

Step 4. In a separate frying pan, fry the carrots grated on a coarse grater with chopped garlic (about 20 minutes).

Step 5. Now separately fry the sliced ​​bell pepper pulp until soft.

Step 6. Add all the vegetables to the tomato slices and place on the burner. Simmer for 40 minutes, and 10 minutes before readiness add spices, salt and vinegar essence.

Step 7. Place the hot salad into pre-sterilized jars and roll up. Turn it upside down and cover it with a warm blanket for a day. Bon appetit!

Zucchini with bell peppers and eggplants for the winter

Zucchini with bell peppers and eggplants for the winter is a simple and proven way to prepare aromatic garden vegetables for the entire cold season. As a rule, jars of this product “fly away” from the cellar shelves first, so prepare more immediately!

Cooking time – 40 min.

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Zucchini – 1 kg.
• Eggplants – 1 pc.
• Bell pepper – 2 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Tomatoes – 300 gr.
• Vegetable oil – 2 tbsp.
• Salt – 1 tsp.
• Granulated sugar – 1 tbsp.
• Table vinegar 9% – 1 tbsp.

Cooking process:

Step 1.Before starting cooking, thoroughly wash the vegetables and get rid of the husks and peels.

Step 2. Cut the tomatoes into slices and beat until pureed in a blender bowl.

Step 3. Cut the eggplants into cubes, sprinkle with salt and let sit for 15 minutes - this way, all the bitterness will come out along with the juice.

Step 4. Similarly to the eggplants, chop the zucchini.

Step 5. Cut the carrots into cubes, and the onion into half rings.

Step 6. Cut the bell pepper pulp into thin strips.

Step 7. Place all the prepared vegetables into a saucepan or deep frying pan, pour in sunflower oil.

Step 8. Place sugar, salt and tomato pulp into the same bowl.

Step 9. Simmer the vegetables in the sauce for half an hour, and then season with vinegar.

Step 10. We distribute the appetizing preparation into sterile jars and roll it up using a special machine. Turn it upside down and cover with a terry towel.

Step 11. After a day, we put the jars into storage. Bon appetit!

Zucchini for the winter with bell pepper and garlic

Winter squash with bell pepper and garlic is a flavorful appetizer that you can easily offer not only to your household, but also to your guests. Believe me, everyone who tries it will ask not only for a double portion, but also to share their cooking secrets!

Cooking time – 60 min.

Cooking time – 10-15 min.

Portions – 2.

Ingredients:

• Zucchini – 360 gr.
• Sweet pepper – 450 gr.
• Garlic – 3 teeth.
• Tomato paste – 3 tbsp.
• Table vinegar 9% – 30 ml.
• Granulated sugar – 1 tbsp.
• Water – 200 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Before starting the process, rinse the vegetables and give them time to dry.

Step 2. Sterilize glass jars along with lids using any convenient method.

Step 3.Without wasting time, we clean the seed pod of the sweet pepper and chop the pulp.

Step 4. We do the same with young zucchini.

Step 5. Place the chopped vegetables along with water and tomato paste in a saucepan and place on the burner.

Step 6. Boil the mass for half an hour.

Step 7. A couple of minutes before readiness, add chopped garlic, salt, sugar and pepper. Then add vinegar and the appetizer is ready.

Step 8. Pour the composition into jars and after cooling, put it in the cellar. Cook and enjoy not only the result, but also the process!