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Zucchini rings in spicy sauce
There are many recipes for preserving zucchini for winter. The vegetable is very tasty, affordable, and no less useful. For several seasons in a row, zucchini rings in spicy sauce have been very popular. They will especially appeal to lovers of fiery snacks.
For this preparation, it is better to choose more mature zucchinis, so it is convenient to make rings out of them. Any improvised molds or kitchen utensils can be used for cutting out the centers. You can make a tender vegetable stew for dinner from the leftover zucchinis.
Zucchini for winter are moderately salty and crispy in a spicy sweet and sour tomato sauce. The dressing can be made less spicy by reducing the amount of bitter pepper.
Be sure to prepare such zucchinis for winter. The dish looks very impressive both in jars and on the table. Your guests will not immediately understand which vegetables this preservation is made from.
Ingredients
Show ingredients
- zucchini – 2300-2500 g;
- bell pepper – 3 pcs;
- hot pepper – 1-2 pcs;
- parsley – 30-40 g;
- dill – 30-40 g;
- garlic – 1.5-2 heads;
- refined sunflower oil – 100 ml;
- tomato puree or juice – 1.5 l;
- rock salt – 1 tablespoon;
- crushed coriander, red and black pepper – a quarter teaspoon each;
- a couple of bay leaves and star anise;
- turmeric – on the tip of a knife;
- sugar – 8 tablespoons;
- table vinegar – 8 tablespoons.
Preparation
- First, start preparing the sauce. Finely chop the bell pepper, previously removing the seeds and stem. Slightly fry it with the addition of oil in a deep skillet.
- Pour the pepper with tomato puree or juice. Bring the volume of the dressing to 2.5 liters by adding warm water, let it boil, and simmer for a quarter of an hour over low heat. A diluted tomato paste or ketchup can work instead of the sauce. The dressing can also be prepared from blended fresh tomatoes.
- While the sauce is simmering, slice the peeled zucchini into rounds (1 cm thick). Make a hole in the center of each slice using improvised means, so you have rings. Choose the zucchini size so that the rings fit in the jars.
- Pre-wash the liter jars with baking soda, fill them with the zucchini rings in a random order.
- Add the crushed garlic, thinly sliced hot pepper, and chopped herbs to the tomato dressing. Cook for 5-7 minutes, stirring occasionally.
- Salt the sauce, add spices, bay leaves, sprinkle in the sugar, and let it simmer for a couple of minutes. Add the vinegar last, and turn off the heat after boiling. Taste the sauce, and adjust to your preference if necessary.
- Pour the tomato marinade over the jars with zucchini (remove the bay leaves). To prevent the glass from cracking due to temperature changes, place a metal spoon in the jar, and remove the spoon after filling.
- Place the filled jars in a tall container, fill it with warm water, leaving 1 cm from the top of the jars. Cover the jars with lids and sterilize them for 20-30 minutes after the water in the pot boils.
- Carefully remove the preserves from the hot water. Immediately seal the jars with a canning machine. Allow the preparations to cool gradually and store them away in the pantry.
Enjoy your meal!
