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Zucchini salad with bell pepper, chili and garlic is a great way to cook zucchini during the harvest season. You can adjust the spiciness of the dish by adding more or less chili pepper. The appetizer goes well with meat and boiled potatoes. This recipe will make about three half-liter jars of salad. If you want to cook more, just increase the amount of ingredients proportionally.

Step 1

Cut the zucchini and bell pepper into 1.5-2 cm cubes.

Step 2

Cut the chili pepper into thin rings, press the garlic through a garlic press or chop with a knife.

Step 3

Heat the oil in a heavy-bottomed pan and add the zucchini. Fry the zucchini over medium heat until golden, about 5 minutes.

Step 4

Add the bell pepper to the pan and fry for another 5 minutes.

Step 5

Add garlic, chili pepper, salt and sugar to the pan. Mix everything, cover the pan with a lid and simmer the vegetables on low heat for 15 minutes. At the very end, 1 minute before the end, add vinegar.

Step 6

Sterilize the jars. There are several ways to do this. For example, in the oven. Wash the jars and put them in the oven for 20 minutes at 100-110°C. Once sterilization is complete, turn off the oven and let the jars cool down a bit. Remove them with a dry towel. If you remove the jars with a damp towel, they may burst from the temperature difference. It is better to sterilize only screw-on lids without rubber bands in the oven. Rubber bands may crack or melt in the oven.

Step 7

Place the zucchini salad in sterilized jars and seal them tightly. Turn the jars upside down and cover with a blanket or towels. Leave the jars to cool completely for about a day, then put them in the pantry or cellar.