600 g carrots
400 g zucchini or squash
300 g bell pepper
300 g tomatoes
100 g onions
70 ml olive oil
7 tablespoons 9% vinegar
2 teaspoons salt
1 tablespoon sugar
1 teaspoon ground black pepper
In a pot, combine finely chopped bell pepper, 300 g diced carrots and 300 grated carrots, sliced tomatoes, finely diced zucchini, onion, sugar, salt, black pepper, vinegar, and olive oil. Stir. Saute on low heat for 1 to 1.5 hours, stirring occasionally. Store in sterile jars.
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