Zucchini with chili ketchup for the winter: recipes you will lick your fingers, how to prepare

Marinate zucchini with chili ketchup for your family for the winter! Slightly spicy and crispy, they are quite suitable for meat dishes, a plate of spaghetti, serve as an appetizer for alcoholic drinks. Such zucchini has a dense texture, with a delicate tomato flavor, but there is no obvious taste of ketchup. If desired, the chili tomato sauce can be replaced with a more restrained paprika ketchup or kebab sauce. But for the thrill of sensations, it is better to use chili.

Zucchini with spicy sauce

It is recommended to use young zucchini, with thin and delicate skin.

Required products:

• milky ripeness of zucchini - 1 - 5 kg;
• 1/3 cup chili or other hot ketchup;
• 2 tsp s alt;
• black peppercorns - 10 pcs.;
• 50g sugar;
• 80g apple cider vinegar;
• 2 glasses of purified drinking water.

This recipe for the winter is designed for 1.5 liters of conservation. It is optimal to preserve such a blank in jars of 0.5 liters, in extreme cases - one liter each. A serving from such a container is quickly consumed.

Pay attention! Putting the resulting salad into jars of different heights (1 l and 0.5 l) is inconvenient, because during sterilization it is necessary to pour water into the pan to boil them to different levels.

Preservation of zucchini begins with the preparation of vegetables. They are washed and cut into rings of 0.5 mm.Banks must be sterilized over steam, and the lids are boiled in water for 15 minutes. Black peppercorns (5 pcs each) are thrown into each of the jars and zucchini is placed to the top. A jar prepared in this way is filled with drinking water at a room temperature to determine the exact volume for preparing the marinade.

To create a gravy, water is poured into a container of a suitable size and the ingredients indicated in the recipe are added: s alt, vinegar, sugar, chili sauce. Everything is mixed and put on the stove until the liquid boils. After the solution is boiled for about 4 - 5 minutes, and then the boiling marinade is poured into filled jars and covered with lids.

Marinated zucchini is placed in a container for further sterilization. To prevent the glass from breaking during heating, it is recommended to put a cotton cloth or a terry towel on the bottom of the pot, and then fill the pot with hot water and place the filled jars in it.

As the recipes recommend, after the water boils, half-liter jars are sterilized for 10 minutes. If it is necessary to sterilize jars of 1 liter in size, then they should stand in boiling water for about a quarter of an hour.

Then hot jars of zucchini with chili ketchup are carefully removed from the pot of boiling water (it is desirable to have a special device), turned over and covered with a woolen blanket. Cooled cans are stored in the basement. It is advisable to try marinated zucchini with chili ketchup after 2 - 3 months. During this time, the marinade will soak the zucchini completely.

Some recipes say that such salads are preserved for the winter without sterilization. It is enough to pour a jar of zucchini three times with marinade from a boiling pan, and then roll it up tightly.

Zucchini with Korean seasoning for carrots

For lovers of oriental cuisine, we recommend preserving zucchini with ketchup for the winter in Korean style.

Required ingredients:

• 3 kg unripe zucchini;
• 280 ml spicy tomato ketchup;
• tomato ketchup regular - 250 ml;
• s alt - 25 g;
• 5g Korean carrot seasoning;
• 1 half glass of refined sunflower oil;
• sugar - 170 g;
• 2 small cloves of garlic.

Zucchini cut into large cubes. All the ingredients are mixed in a large container, but the garlic is added later. Zucchini is stewed for about half an hour after the contents of the pan boil. 10 minutes before the end of cooking, grated garlic is added to the bowl with zucchini.

At the end of boiling, place the salad in jars and sterilize. Then the canned food is hermetically sealed with lids and placed under a blanket to cool completely. When the preservation temperature is equal to the air temperature, the workpiece can be taken away for storage.

Zucchini salad "Lick your fingers"

Zucchini with chili ketchup for the winter according to this cooking method is not flavored with spices. You can use only the usual composition of the ingredients for the marinade. The result is quite tasty zucchini rings with chili for the winter. Such a blank called "Lick Your Fingers" will look great even on the table on a holiday.

You will need the following ingredients:

• 3 courgettes or zucchini;
• 250g drinking water;
• 3 sprigs of parsley;
• 1/3 cup spicy tomato ketchup;
• 2 dessert spoons of sugar;
• s alt - 1 tbsp. l.;
• 6 - 10 pcs. black peppercorns;
• 50 g wine or table vinegar.

This amount of ingredients is enough to make a 700-gram jar of canned zucchini.

Wash zucchini under running water and cut into rings 1 cm thick. Fill a sterile jar with pepper sprinkled on the bottom with chopped vegetables. It is advisable to stack them tightly to each other.

Only purified drinking water should be used for the marinade. It is advisable to take liquid from a well or well, and not from a tap. Water, ketchup, sugar and s alt are placed in a saucepan. Everything boils for about 3 minutes. During this time, the s alt crystals and sugar should completely dissolve.

This recipe for the winter says that after this time, vinegar is added to the marinade, and the brine is brought to a boil again. After the zucchini, marinade is poured from a boiling saucepan, and a sprig of parsley is placed on top. Sterilize jars in boiling water for 8 minutes, then tightly close with a sterilized lid. Then canned zucchini with chili ketchup is covered with a terry towel, and after cooling, the seam is placed in a pantry for storage.

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