Zucchini sauté for winter
Description
To prepare the sauté for long-term storage, cut all the vegetables into small cubes. Fry the vegetables in a pan for 10 minutes, then stir and simmer covered over low heat for 30 minutes. Add salt and pepper to taste, and let the sauté stand for about 15 minutes. Then distribute the sauté into jars, cover with lids, and sterilize in boiling water for 7–10 minutes. Seal the sterilized jars, turn them upside down, and leave until completely cooled. When serving, garnish the sauté from the jar with fresh herbs.
Instructions
- 1
Step 1
Cut all the vegetables—zucchini, peppers, onions, and carrots—into small cubes.
- 2
Step 2
Sauté the onion in a frying pan, then add the carrot and pepper. Cook until tender, then transfer the vegetables to a separate dish.
- 3
Step 3
In the same pan, simmer the zucchini until translucent.
- 4
Step 4
Then add the previously sautéed vegetables to the zucchini, mix well, cover, and simmer over low heat for 30 minutes. Add salt and pepper to taste, and let the sauté stand for about 15 minutes.
- 5
Step 5
Next, distribute the stew into jars, cover with lids (do not seal yet), and sterilize in boiling water for 7–10 minutes. The water should reach about halfway up the jars. Place a cloth on the bottom of the pot to prevent the jars from cracking. Carefully remove the jars from the water, seal them, turn upside down, and leave until completely cooled. For extra precaution, wrap them in a blanket. When serving, sprinkle the stew with fresh herbs.