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, and serve as an appetizer for alcoholic drinks. These zucchini have a dense consistency, with a delicate tomato flavor, but there is no obvious taste of ketchup. If desired, the tomato chili sauce can be replaced with a more restrained ketchup with paprika or barbecue sauce. But for a spicy sensation, it is better to use chili.
Zucchini with spicy sauce
It is recommended to use young zucchini, with thin and tender skin.
Required Products:
- milky ripeness zucchini – 1 – 5 kg;
- 1/3 cup chili or other spicy ketchup;
- 2 tsp. salt;
- black peppercorns - 10 pcs.;
- 50 g sugar;
- 80 g apple cider vinegar;
- 2 glasses of purified drinking water.
This winter recipe is for 1.5 liters of preserves. It is optimal to preserve such a preparation in 0.5 liter jars, or in extreme cases - one liter each. A portion from such a container is quickly consumed.
Note! It is inconvenient to place the resulting salad in jars of different heights (1 liter and 0.5 liter), because during sterilization it is necessary to pour water into the pan to boil them at different levels.
Preserving zucchini begins with preparing the vegetables. They are washed and cut into 0.5 mm rings. The jars must be sterilized over steam, and the lids are boiled in water for 15 minutes. Throw black peppercorns (5 pieces) into each jar and add zucchini to the top. The jar prepared in this way is filled with drinking water at room temperature to determine the exact volume for preparing the marinade.
To create the gravy, pour water into a container of a suitable size and add the ingredients indicated in the recipe: salt, vinegar, sugar, chili sauce. Mix everything and place on the stove until the liquid boils. Afterwards, the solution is boiled for about 4 - 5 minutes, and then the boiling marinade is poured into filled jars and covered with lids.
Zucchini in the marinade is placed in a container for further sterilization. To prevent the glass from bursting during heating, it is recommended to place a cotton cloth or terry towel on the bottom of the pan, and then fill the pan 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 you need to sterilize 1-liter jars, they should stand in boiling water for about a quarter of an hour.
Then the hot cans of zucchini with chili ketchup are carefully removed from the pan of boiling water (it is advisable to have a special device), turned over and covered with a woolen blanket. Cooled cans are taken to the basement for storage. It is advisable to try pickled zucchini with chili ketchup after 2 – 3 months. During this time, the marinade will completely saturate the zucchini.
Some recipes say that such salads can be preserved for the winter without sterilization. It is enough to fill a jar of zucchini three times with marinade from a boiling pan, and then seal it tightly.
Zucchini with Korean seasoning for carrots
For lovers of oriental cuisine, we recommend preserving zucchini with ketchup for the winter, Korean style.
Required ingredients:
- 3 kg of unripe zucchini;
- 280 ml spicy tomato ketchup;
- regular tomato ketchup - 250 ml;
- salt - 25 g;
- 5 g seasoning for Korean carrots;
- 1 half glass of refined sunflower oil;
- sugar - 170 g;
- 2 small heads of garlic.
Zucchini is cut into large cubes. Mix all the ingredients in a large container, but add the garlic later. The zucchini is stewed for about half an hour after the contents of the pan boil. 10 minutes before the end of cooking, add grated garlic to the container with the zucchini.
After boiling, put the salad into jars and sterilize. Then the canned food is 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 "You'll lick your fingers"
Zucchini with chili ketchup for the winter using this cooking method is not flavored with spices. You can only use the usual composition of ingredients for the marinade. The result is some pretty tasty chili zucchini rings for the winter. This preparation, called “Finger-lickin’ good,” will look great even on the table on a holiday.
You will need the following amount of ingredients:
- 3 zucchini or zucchini;
- 250 g of drinking water;
- 3 sprigs of parsley;
- 1/3 cup spicy tomato ketchup;
- 2 dessert spoons of sugar;
- salt - 1 tbsp. l.;
- 6 – 10 pcs. black peppercorns;
- 50 g of wine or table vinegar.
This amount of ingredients is enough to prepare a 700 gram jar of canned zucchini.
Wash the 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 lay them close to each other.
For marinade, use only purified drinking water. It is advisable to take the liquid from a well or borehole, and not from a tap. Place water, ketchup, sugar and salt in a saucepan. Everything is boiled for about 3 minutes. During this time, the salt 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. Afterwards, the zucchini is poured with marinade from a boiling pan, and a sprig of parsley is placed on top. Sterilize the jars in boiling water for 8 minutes, then seal them tightly with a sterilized lid. Then the canned zucchini with chili ketchup is covered with a terry towel, and after cooling, the roll is placed in the pantry for storage.
