Zucchini Yurcha for Winter

The most delicious vegetable stew, zucchini yurcha for winter, captivates with its harmonious combination of zucchini, bell pepper, and tomato with spices. Tender yet firm pieces of vegetables will delight you repeatedly with their wonderful taste and pleasant aroma. In season, there is always a good harvest of zucchinis and their price is just a penny, while in winter a jar of such a preparation will be like a treasure.

Cuisine: Kazakh.

Yield: 2 half-liter jars.

Cooking time: 60 minutes + 8 hours for cooling.

Caloric content: 79 kcal per 100 grams of the dish.

Ingredients

• zucchini – 1 kg;
• bell pepper – 400 g (already peeled),
• tomatoes – 400 g,
• garlic – 3 cloves,
• hot pepper – 1 pc.,
• fresh herbs – a bunch,
• odorless vegetable oil – 100 ml,
• 9% vinegar – 35 ml,
• rock salt – 20 g,
• white sugar – 65 g,
• whole peppercorns – 6-7 pcs.

Preparation

1. Prepare the ingredients for making zucchini yurcha. For the recipe, both young zucchinis and older ones are suitable, but for the latter, the skin should be removed and the seeds along with the soft segment should be discarded. Add hot pepper to taste.

2. Cut the tomatoes into pieces, removing the stem. Load them into a blender or meat grinder.

3. Grind the tomatoes to a homogeneous mass.

4. Cut the zucchini into cubes of 1.5 x 1.5 centimeters.

5. Cut the bell pepper to approximately the same size, previously cleaning out the core. If desired, use the hot pepper, cutting it into small pieces.

6. Finely chop the herbs.

7. Mince the garlic with a knife.

8. Pour the tomatoes into a pot, add salt, sugar, and peppercorns.

9. Pour in the vegetable oil.

10. Mix the ingredients and place on the fire, bringing to a boil.

11. At the moment of boiling, add all the zucchini.

12. Next, add the sweet and hot pepper.

13. Let the entire mixture simmer on high heat for half an hour (nothing will burn, the main thing is to remember to stir the bubbling mass periodically). During this time, wash and sterilize the glass jars with lids.

14. After the specified time, the volume of the preparation will noticeably decrease. Add the chopped herbs and garlic to the pot.

15. Pour in the vinegar, mix the ingredients, and simmer for another 10 minutes.

16. Fill the jars with the vegetable mixture to the very top. Screw on the lids.

17. Turn the jars upside down. Wrap them in a warm blanket and leave until completely cooled.

18. Zucchini yurcha for winter is ready. Store in a dark cool place where it will successfully last until the next harvest. This snack can be served with meat, potatoes, macaroni with cheese in American style. Even the most trivial dish will play with new colors and be filled with wonderful taste thanks to this stew.