Zucchini salad for the winter

Cut the tomatoes crosswise, dip them in boiling water for 30 seconds, then transfer to ice water. Peel the skin and chop finely. Chop the cilantro, garlic, and chili finely.

Peel the apples from seeds and skin, and cut into small cubes.

Peel the zucchini, slice it into thin rounds, and fry in vegetable oil. Lay the rounds in a single layer and fry for 3-4 minutes on each side; they should remain slightly crispy and firm.

Heat vegetable oil in a deep skillet and sauté tomatoes, apples, and chili over medium heat for 10 minutes, stirring.

Add coriander, garlic, chili, honey, vinegar, sugar, and salt. Simmer for 10 minutes while stirring until the vegetables are soft.

Layer zucchini and stewed vegetables in sterilized jars. Seal, turn upside down, wrap in a blanket and leave for a day. Then turn over and store in a cool, dark place.