Zucchini and Bell Pepper Preserve for Winter
A colorful, delicious and wonderfully aromatic appetizer! This zucchini and bell pepper preserve can be served as a side with a main course, enjoyed as an appetizer or used as a vegetable sauce. It is perfect for any occasion.
Updated : 27 August, 2026
Easy
About 45 min.
Ingredients
500 grams
Zucchini
500 grams
Tomato
500 grams
Bell pepper
250 grams
Carrot
100 grams
Onion
1
Garlic
75 milliliters
Vegetable oil
9 milliliters
Vinegar
15 grams
Salt
0.5 tablespoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Rinse and peel the vegetables as needed. Cut the carrots and bell peppers into thin strips. Cut the zucchini into sticks or rounds, and slice the onions into half-rings. Sterilize the jars and lids.
Step 2
Make shallow cross-shaped cuts in the tomatoes and cover them with boiling water for 1–2 minutes. Peel off the skins. Cut the tomatoes into pieces, then process them through a meat grinder or blend until smooth.
Step 3
Pour one-fifth of the vegetable oil into a saucepan and place it over the heat. Add the carrots and onions to the hot oil and fry them lightly.
Step 4
Add the zucchini, bell peppers and a little more vegetable oil. Season with salt and cook over medium heat for about 5 minutes, adding more oil if necessary.
Step 5
Pour in the tomato purée, add the sugar and finely chopped garlic. Simmer over low heat for another 15–20 minutes. Add the vinegar 5 minutes before the end of cooking and mix well.
Step 6
Spoon the hot zucchini and bell pepper mixture into the sterilized jars and seal them tightly. Serve it as an appetizer or as an accompaniment to main dishes.
Author note
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