Best Recipes - Zucchini Salad for Winter with Bell Peppers and Tomato Sauce
Best Recipes - Zucchini Salad for Winter with Bell Peppers and Tomato Sauce
This zucchini salad is a classic make-ahead preserve for the colder months: tender zucchini cubes, sweet bell peppers, and onions simmered in a simple sweet-and-tangy marinade enriched with tomato sauce. Everything cooks in one pot, then you pack it hot into jars, making it a practical batch recipe for stocking the pantry.
Ingredients
- 2 kg zucchini
- 4 sweet bell peppers
- 7 onions
- 350 g tomato sauce
For the marinade:
- 1 liter water
- 1 cup oil
- 1 cup sugar
- 1 tablespoon salt
- 1/2 cup vinegar
Preparation Time
About 1 hour
Step-by-Step Instructions
- Prepare the vegetables: wash the zucchini and cut into even cubes. Remove seeds from the peppers and cut into pieces. Peel and finely chop the onions.
- Bring the marinade to a boil in a large pot: combine water, oil, sugar, salt, and vinegar. Heat until the sugar and salt dissolve and the liquid starts boiling.
- Stir in the tomato sauce and return to a gentle boil.
- Add the zucchini cubes and simmer for 15 minutes, stirring occasionally to prevent sticking.
- Add the bell peppers and cook for 10 minutes more.
- Finally, add the chopped onions and simmer for another 20 minutes, until the vegetables are soft but still hold their shape.
- Spoon the hot salad into clean, hot jars and seal immediately with metal lids.
Tips
- Cut the zucchini into similar-size cubes so they cook evenly.
- Keep the simmer steady and stir regularly to avoid scorching.
- Use clean jars and lids, and fill while the mixture is hot for a reliable seal.
Serving Suggestions
- Serve as a side with roasted meats, stews, or grilled fish.
- Enjoy with boiled potatoes or simply with bread as a quick snack.
- After opening, store in the refrigerator and use within a reasonable time.