In the season of conservation, simple, tasty and affordable recipes for zucchini blanks are worth their weight in gold. And today, I want to introduce you to one of these recipes. Meet: zucchini for the winter "lick your fingers." The name of the recipe is fully consistent with the taste of this lidded courgette. And my neighbor at the dacha kindly shared the recipe with me, but in return asked for several bulbs of my pink gladioli.

But, I can tell you, the recipe for winter squash "lick your fingers" was worth such an exchange and the squash is really very tasty. It should also be noted that zucchini are prepared for the winter "lick your fingers", without sterilization, which greatly simplifies the process of cooking zucchini for the winter.

Ingredients:

• 3 kg. zucchini
• 1 kg. bell pepper
• 0.5 kg. a tomato
• 2 heads of garlic
• 2-3 pcs. hot pepper
• 180 g Sahara
• 2 tbsp salt
• 250 ml. vegetable oil
• 150 ml. 9% vinegar

Output: 5 liters

How to cook zucchini for the winter "lick your fingers":

The first step is to prepare the zucchini: wash the zucchini, and cut it into rather large pieces so that the zucchini does not boil during cooking.

Cut the bell peppers and tomatoes so that it is convenient to grind in a meat grinder or blender. Also, don't forget hot peppers.

Add sugar, salt, vegetable oil, and garlic, passed through a press, to the pan. Stir until smooth.

Add prepared zucchini to the twisted vegetables. Mix, cover and place on the stove.

Bring our "lick your fingers" zucchini to a boil, and then simmer over medium heat for about 20 minutes, until the zucchini changes color from green to olive. Then add the vinegar, mix, cook for another two minutes, and remove the zucchini from the heat.

We lay out our zucchini for the winter "lick your fingers" in dry sterile jars.

We roll jars of zucchini with boiled lids, and turn the lid down. We wrap the jars with the blank in a blanket until they cool completely.