Easy Canned Zucchini Salad with Pepper Sauce
Last year, my cousin from Moldova shared a delightful zucchini recipe with me, having learned it from a skilled housewife relative. The results were so satisfying that I couldn't resist giving it a try.
With an abundance of zucchinis in my fridge, I decided to prepare a smaller batch with half the recommended quantities. You'll find this recipe exceptionally simple - minimal cooking involved. We were captivated by the amazing flavors and taste, resulting in a crunchy zucchini marinade paired with a delectably savory sauce.
I wished I had made more and have been eagerly anticipating another attempt. It stores well in a pantry, and we prefer enjoying it cold, so chilling before serving is a great option - though not essential.
Prepare the jars and lids for the recipe by washing and drying them in the oven for 15 minutes at 120 degrees, or using a towel.
I obtained exactly 10 jars of 780 ml from these quantities.
Peel the garlic and wash it alongside the red bell pepper and chili pepper (if using).
Remove the cores with seeds from the peppers and cut them into medium pieces.
Weigh and wash the zucchini, then cut them into large cubes, about 1-1.5cm in size.
Pass the peppers and garlic through a meat grinder.
In a large saucepan or pot, which should be at least 15-20 liters, add 400ml of water, 400ml of oil, 400ml of vinegar (6-9%), 400g of sugar, and 3 tablespoons of salt.
Mix well and heat until the sugar and salt dissolve and the marinade starts to boil.
Add the pepper and garlic mixture to the marinade, mix thoroughly, and wait for it to boil.
Add all the diced zucchini, mix well, and wait for it to start boiling again.
Lower the heat to a gentle simmer and cook for 10 minutes, stirring occasionally.
You'll notice the zucchini becomes tender and fully immersed in the marinade.
Finally, add the finely chopped herbs, stir them in, and let simmer for another 2-3 minutes.
Pour the hot zucchini salad into the sterilized jars from the first step.
Secure the jars with lids tightly.
Allow the jars to cool completely at room temperature, then store in a pantry or cellar.
Serve as a salad or a delicious side dish with your favorite meal, and make sure to have a slice of bread handy to soak up the flavorful sauce!
Bon appétit!
