My Dietetic Zacusca

Name: My Dietetic Zacusca - Amanda I.
Ingredients: 1 l oil; 4 kg red bell peppers or sweet peppers; 4 kg eggplants; 1/2 l vinegar; 1.5 l water; 1 cup sugar (standard cup of 250 ml); 3 tbsp salt

Pickles - My Dietetic Zacusca by Amanda I. - Recipia

To prepare a delicious vegetable paste, we start by cleaning a selection of fresh vegetables, which may include carrots, peppers, zucchini, and onion. These vegetables are chopped into small pieces so that they blanch evenly. In a large pot, we prepare a mixture of vinegar, water, sugar, and salt. The proportions may vary depending on personal preferences, but a basic recipe might include 500 ml of water, 250 ml of vinegar, 150 g of sugar, and 100 g of salt. We combine the ingredients well and bring them to a boil. Once we reach the desired temperature, we add the chopped vegetables and blanch them for about 5-10 minutes. This process helps to retain the vibrant colors and flavors of the vegetables. Once the vegetables have softened slightly, we remove them from the pot and let them cool. After they have completely cooled, we pass the vegetables through a meat grinder, using the coarse sieve, to obtain a homogeneous paste with a pleasant texture. In a large saucepan, we add 500 ml of oil and bring the vegetable paste to a boil. It is important to continuously stir with a wooden spatula to prevent the paste from sticking and burning. Once the paste starts to boil, we gradually add another 500 ml of oil, stirring constantly, as if we were making mayonnaise. This technique will help emulsify the ingredients and achieve a creamy consistency. To enhance the flavor of the preparation, we add spices such as freshly ground pepper, a few bay leaves, and some crushed garlic cloves. The boiling will last about 50 minutes, during which it will reduce and develop a rich flavor. At the end of the cooking process, we taste and adjust the spices to our preference. Once the paste is ready, we carefully transfer it into sterilized jars, ensuring that no air remains inside. It is essential that the jars are well sealed to prevent contamination. Then, we sterilize the jars in a water bath, allowing them to boil for 20-30 minutes. This technique will ensure optimal preservation of the vegetable paste, allowing it to last for a long time. Once cooled, the jars can be stored in a cool, dark place, ready to be enjoyed in various dishes.

Ingredients

1 l oil
4 kg red bell peppers or sweet peppers
4 kg eggplants
1/2 l vinegar
1.5 l water
1 cup sugar (standard cup of 250 ml)
3 tbsp salt

My Dietetic Zacusca

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