- Young courgettes - 4-5 pieces (comes out just over a kilogram)
- Garlic - 5-6 Zubchikov
- Tomato - 1 Liter (tomato juice)
- Salt - 2-3 Art. spoons
- Sugar - 3-4 Art. spoons
- Vegetable oil - 0,3-0,5 Glasses
- Vinegar 70% - 1 Teaspoon (or 6% vinegar - 0.5 cup, vinegar 9% - 0.3 cup)
- Pepper - - To taste
Tomatoes should be rubbed through a sieve. It is desirable that there is no peel, no seeds. The resulting tomato is poured into a saucepan and add to it salt, sugar pepper. Bring the contents to a boil and boil the tomato pour half a cup of vegetable oil (and can be less). Zucchini peel and cut into rings. Rings from courgettes pour into boiling tomato and cook all about 20 minutes. Garlic finely chopped and added to the pan. At the very end, pour vinegar on vegetables. Cook for 5 more minutes. The resulting mixture is poured over jars, rolled up, turned over and left under a warm blanket until completely cooled.
Servings: 7