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Zucchini Ragout for Winter
Preserves

Zucchini Ragout for Winter

60 min4 serv.21 февр. 2026 г.

Description

It's time for preserves—the zucchini have grown abundantly. So it's time to make zucchini ragout for winter. The zucchini ragout you put up for winter is excellent on its own, and you can also use it when making ragout with other vegetables or meat. The ragout turns out fairly spicy, so you can reduce the amount of hot pepper in the recipe. The ragout is very tasty, even though there aren't many ingredients. I highly recommend trying it—you won't be disappointed. Store in a cool, dark place.

Instructions

  1. 1

    Step 1

    Step 1

    If you have young zucchini whose seeds have not yet formed, simply wash them and cut into cubes. For mature zucchini, remove the seeds and peel the skin.

  2. 2

    Step 2

    Step 2

    Wash the bell peppers, remove the cores and seeds. Dice them and add to the pot with the zucchini.

  3. 3

    Step 3

    Step 3

    For the hot pepper, remove the seeds as well. Chop the flesh very finely.

  4. 4

    Step 4

    Step 4

    Add the peppers to the other vegetables and add the tomato paste.

  5. 5

    Step 5

    Step 5

    Peel the garlic and press it through a garlic press. Peel the onion and cut it into thin strips. Add to the pot with the zucchini.

  6. 6

    Step 6

    Step 6

    Pour vegetable oil into a pot, add salt, sugar, and water. Stir, place on the stove, and simmer over medium heat for 25–30 minutes. Add vinegar essence 5 minutes before the end of cooking time.

  7. 7

    Step 7

    Step 7

    Pack the hot stew into pre-sterilized jars. Seal the jars and set them upside down, neck down. Wrap and let cool.