Zucchini with peppers and tomatoes for the winter

Zucchini with peppers and tomatoes for the winter is a popular canned food, tasty and easy to prepare. The basis of the salad is zucchini. Its neutral taste is well complemented by sweet peppers, tomatoes and other vegetables. Such salads are prepared both as a separate dish and as a side dish for meat and fish.

Preparing zucchini with peppers and tomatoes for the winter

Preparing zucchini with peppers and tomatoes for the winter is recognized as the most popular, because these three vegetables create an excellent flavor bouquet, and the cooking process is simple. The most time-consuming part is cutting vegetables. We prepare the salad in this recipe without sterilization.

1. 
   To make the preparation of zucchini with peppers and tomatoes tasty for the winter, choose good vegetables. You can replace regular zucchini with zucchini.Weigh the vegetables and measure out the spices according to the recipe proportions.
2. 
   Then peel and rinse the vegetables. Cut the zucchini into equal medium pieces and place in a pan for stewing.
3. 
   Sweet peppers, you can take them in different colors, cut them into pieces of the same size and place them in a saucepan.
4. 
   Cut the tomatoes into medium cubes and place on top of the peppers.
5. 
   Chop the onion into thin half rings and place in a saucepan. Add the amount of salt with sugar and any vegetable seasonings indicated in the recipe to the chopped vegetables, add a bay leaf, a spoonful of tomato paste and pour 50 ml of clean water.
6. 
   Bring the salad to a boil over medium heat. Then simmer the vegetables for 30-40 minutes over low heat without covering the pan with a lid. After 10 minutes from the start of stewing, carefully mix the vegetables.
7. 
   During this time, sterilize jars with lids in any way.
8. 
   Pour vinegar into the prepared salad, stir and after a minute turn off the heat. For the winter, place the prepared preparation of zucchini with peppers and tomatoes into jars, seal it tightly, place on the lids and cover with a terry towel.
9. 
   Transfer the completely cooled jars with the preparation to storage in the basement or dark pantry. Before serving, add oil and fresh herbs to the salad. Good luck and delicious preparations!

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

The taste of neutral zucchini salads is complemented by a set of vegetables, and in this recipe we will complement peppers, tomatoes and onions with carrots. Fry chopped onions with carrots and peppers. We prepare the salad without sterilization, and use citric acid as a preservative.

Cooking time: 1 hour 20 minutes.

Cooking time: 40 minutes.

Servings: 4 l.

Ingredients:

• Zucchini – 2 kg.
• Carrots – 500 gr.
• Onion – 1 kg.
• Bell pepper – 500 gr.
• Tomatoes – 1 kg.
• Garlic – 1 head.
• Salt – 2 tbsp.
• Sugar – 1 tbsp.
• Citric acid – 1 tsp.
• Vegetable oil – 1 tbsp.
• Bay leaf – 4 pcs.
• Ground black pepper - to taste.

Cooking process:

Step 1. Peel, rinse and weigh all the vegetables for the salad in their peeled form for the correct proportion.

Step 2. Prepare the specified amount of spices. Peel the head of garlic.

Step 3. Cut the onions into thin half rings.

Step 4. Heat a glass of vegetable oil in a special stewing pan and fry the chopped onion in it.

Step 5. Grind the carrots on a Korean grater.

Step 6. Transfer the carrots to the onions.

Step 7. Cut the bell pepper into half rings.

Step 8. Place the chopped peppers in a saucepan, add the amount of salt, sugar and black pepper indicated in the recipe, add a bay leaf and finely chopped garlic. Fry these ingredients for 10 minutes over high heat, and then reduce the heat.

Step 9. Cut the zucchini into medium pieces, add to the fried vegetables and simmer for 20-25 minutes, stirring occasionally.

Step 10. Then cut the tomatoes into the same cubes, place them in a saucepan and simmer for another couple of minutes until the tomatoes release juice.

Step 11. Towards the end of stewing, add a teaspoon of citric acid to the salad and turn off the heat after 3-5 minutes.

Step 12. Place the hot salad into sterile jars and immediately seal it tightly.

Step 13. Place jars with zucchini, peppers, tomatoes, onions and carrots prepared for the winter on lids, cover them with a “fur coat” for a day and, after completely cooling, transfer them to a place for storing your preserves. Good luck and delicious preparations!

Winter squash with bell peppers, tomatoes and garlic

Winter squash with bell peppers, tomatoes and garlic, the amount of which you can choose according to your taste, is easy to prepare and will be an excellent side dish, especially for meat dishes. We prepare the salad in this recipe without sterilization, but the jars and lids must be sterile.

Cooking time: 1 hour 10 minutes.

Cooking time: 20 minutes.

Servings: 2 l.

Ingredients:

• Zucchini – 1 kg.
• Tomatoes – 1.5 kg.
• Large bell pepper – 4 pcs.
• Garlic – 5 cloves.
• Salt – 1 tbsp.
• Sugar – 100 gr.
• Vinegar 9% – 1 tbsp.
• Vegetable oil – 4 tbsp.

Cooking process:

Step 1. Peel, rinse and cut the vegetables for the salad into medium pieces. Chop the garlic with a knife.

Step 2. Place the chopped tomatoes in a saucepan for stewing, add salt and sugar, stir and bring to a boil over low heat so that the tomatoes release juice. Then cook this mixture without covering the pan with a lid to partially evaporate the liquid.

Step 3. Place sliced ​​zucchini and bell pepper into the tomato mixture. Pour in vegetable oil, stir and simmer, also without a lid, for half an hour.

Step 4. 10 minutes before the end of stewing, add chopped garlic to the salad. Mix the salad carefully so that the vegetable pieces remain intact.

Step 5. Towards the end of stewing, pour vinegar into the salad. Place the hot salad in sterile jars and seal tightly.

Step 6. Place the jars on the lids, cover with a warm blanket and, after cooling completely, transfer to a storage location. Winter squash with bell peppers, tomatoes and garlic will also keep well in your home pantry. Good luck and delicious preparations!

Lecho made from peppers, zucchini and tomatoes for the winter

Lecho made from peppers, zucchini and tomatoes for the winter is the most successful option from a number of preparations called “Lecho”, because in classic recipes it is prepared only from peppers, tomatoes and onions. In this recipe, we briefly simmer zucchini and sweet peppers in chopped tomatoes, but sterilize the preparation.

Cooking time: 1 hour 10 minutes.

Cooking time: 20 minutes.

Portions: 2.5 l.

Ingredients:

• Zucchini – 1.5 kg.
• Tomatoes – 2 kg.
• Bell pepper – 1.5 kg.
• Salt – 2 tbsp.
• Sugar – 100 gr.
• Apple vinegar – 120 ml.
• Vegetable oil – 230 ml.

Cooking process:

Step 1. Wash the bell pepper, wipe dry with a napkin, cut in half and remove the seeds with partitions.

Step 2. Wash the zucchini, dry it, cut it in half, also remove the inner pulp with seeds and cut the vegetable into small cubes.

Step 3. Also the tomatoes: rinse, remove the seeds, cut the tomatoes into pieces and, using a blender or meat grinder with a fine grid, grind into a homogeneous puree. It is advisable to remove the skins of tomatoes.

Step 4. Pour the resulting tomato mass into a saucepan special for stewing and bring to a boil over high heat. Place sliced ​​zucchini and bell pepper into it.

Step 5. Add the required amount of salt and sugar to the vegetables, pour in vegetable oil, stir and simmer the lecho over low heat for 15 minutes. Towards the end of the stew, add apple cider vinegar to the lecho.

Step 6. Place the prepared lecho from peppers, zucchini and tomatoes for the winter in clean jars and sterilize for 20 minutes according to the general rules. Roll up the jars with lecho with lids, cool and transfer to storage in a cool, dark place. Good luck and delicious preparations!

Zucchini with peppers, eggplants and tomatoes for the winter

Zucchini with peppers, eggplants and tomatoes are prepared in different ways for the winter, but the preparation always turns out juicy, aromatic in taste, not inferior to lecho. In this recipe we use equal quantities of zucchini and eggplant, and slightly less pepper, but this proportion is arbitrary. Stew chopped vegetables in chopped tomatoes. The recipe is simple and convenient for canning in large quantities. Most of the time is spent preparing vegetables.

Cooking time: 1 hour 30 minutes.

Cooking time: 40 minutes.

Servings: 5.2 l.

Ingredients:

• Zucchini – 1.5 kg.
• Eggplants – 1.5 kg.
• Tomatoes – 2.5 kg.
• Bell pepper – 0.5 kg.
• Onion – 0.7 kg.
• Salt – 2 tbsp.
• Sugar – 1 tbsp.
• Vinegar 9% – 6 tbsp.
• Vegetable oil – 1 tbsp.

Cooking process:

Step 1. Immediately prepare all vegetables for harvesting. Rinse and clean them well. Remove seeds and peel from mature zucchini.

Step 2. Grind the tomatoes and half the zucchini through a meat grinder with a fine grid or using a blender. Pour this mixture into a saucepan for stewing.

Step 3. Cut the second half of the zucchini into medium pieces and place in a saucepan.

Step 4. Chop the eggplants large enough and add to the zucchini.

Step 5. Cut the pepper into half rings. Chop the onion into quarter rings. Transfer this cutting to the rest of the vegetables.

Step 6. Then add the amount of salt and sugar indicated in the recipe to the chopped vegetables and pour in vegetable oil.

Step 7. Bring the vegetable mixture to a boil over medium heat. There is no need to add water, as the vegetables will give a lot of their juice. Simmer over low heat and covered for 20 minutes, but it can be longer until they become completely soft. During this time, sterilize jars with lids in any way.

Step 8Towards the end of stewing, add vinegar to the vegetables, stir and turn off the heat.

Step 9. Place the hot salad into jars and seal tightly with lids.

Step 10. Place the zucchini with peppers, eggplants and tomatoes prepared in jars for the winter on the lids, cover tightly with a “fur coat” and, after completely cooling, move them to a place for storing your preserves. Good luck and delicious preparations!

Preparation of zucchini, peppers and tomatoes without vinegar

Options for preparing zucchini, peppers and tomatoes without vinegar are of interest to many housewives. The reliability of their preservation is ensured either by adding citric acid, or by sterilizing the workpiece, or by longer stewing, but the jars and lids are sterilized, and the workpiece is pasteurized under any “fur coat” within 24 hours. In this recipe, we prepare vegetables with citric acid, and the weight of vegetables is indicated in peeled form.

Cooking time: 1 hour 10 minutes.

Cooking time: 30 minutes.

Portions: 3.5 l.

Ingredients:

• Zucchini – 3 kg.
• Tomatoes – 2 kg.
• Bell pepper – 5 pcs.
• Salt – 2 tbsp.
• Sugar – 1 tbsp.
• Citric acid – 1 tsp.
• Vegetable oil – 1/2 tbsp.
• Pepper mixture – 1 tsp.
• Ground red pepper - to taste.

Cooking process:

Step 1. First, wash and peel all the vegetables to be prepared, and then weigh them. Cut the tomatoes into slices and chop using any kitchen gadget into a homogeneous mass.

Step 2. Pour the resulting tomato mass into a large stewing pan, bring it to a boil, remove the foam from the surface and cook for 10 minutes so that some of the juice evaporates.

Step 3. Cut the zucchini into small medium cubes. Peel and remove seeds from mature vegetables.Add the amount of salt, sugar, vegetable oil, a mixture of peppers and ground red pepper to the boiling tomato mass indicated in the recipe. Then transfer the zucchini slices. Stew the zucchini in the tomato for 15-20 minutes.

Step 4. Cut the sweet pepper into pieces. Transfer them to the zucchini and simmer for another 15 minutes. At the end of stewing, add a teaspoon of citric acid to the vegetables and stir.

Step 5. Place the hot preparation into sterile jars, seal tightly and place on the lids.

Step 6. Cover the zucchini, peppers and tomatoes prepared in jars without vinegar tightly with a terry towel for a day. Store the completely cooled workpiece only in a dark and cool place. Good luck and delicious preparations!