Ingredients:
- young zucchini – 5 kg.,
- tomato juice – 2 liters,
- sugar – 2 cups,
- salt – 1 tablespoon,
- vegetable oil – 200 ml.,
- vinegar 9% – 150 ml.,
- red ground pepper – 1 teaspoon heaping,
- parsley – 1 bunch,
- garlic – 2 heads.
Preparation:
1. Wash the zucchini, cut off the ends and slice into rounds no thicker than 1 cm.
2. Place a couple of sprigs of parsley at the bottom of each jar. Top with the zucchini.
3. Next, prepare the sauce for the zucchini: pour the tomato juice into a pot. If you don’t have tomato juice, you can use tomato paste (0.5 kg.) diluted with water (1.5 liters). Add sugar, salt, vegetable oil, vinegar, garlic, and pepper. This year, I didn’t have any pepper on hand, but I had a jar of adjika left over from last year's preparation. I added 1 cup of adjika to the mixture, placed it over medium heat, and boiled for 10 minutes.
4. Pour the hot tomato sauce over the jars with zucchini. Cover with a lid and sterilize for 25 minutes from the moment the water in the pot starts boiling.
5. Then, seal the hot jars with zucchini in tomato sauce with lids, turn them upside down, and wrap them in a towel. Leave the jars until completely cool.
