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Zucchini Bomb Salad
A bright and punchy vegetable preserve for winter made with zucchini, tomatoes, and bell peppers.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
Quick price-per-kg calculator
Method
Wash and dry the tomatoes, then cut them into small cubes, removing the stem end.
Wash and dry the zucchini, trim the ends, and cut into cubes.
Put the tomatoes in a pot, add oil, salt, and sugar, and simmer for 10 minutes.
Add the zucchini.
Clean the bell pepper, slice it into strips, add to the zucchini along with a pinch of hot pepper.
Simmer the mixture for 40 minutes.
Peel and mince the garlic finely, stir into the pot, and simmer for another 10 minutes.
Finish with vinegar, stir well, and remove from heat.
Wash the jars with baking soda, steam-sterilize them for 10 minutes, and boil the lids for 10 minutes.
Ladle the hot salad into the jars, seal with lids, flip upside down, wrap in a towel, and let sit for a full day.
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