To prepare zucchini with tomato paste for the winter, you will have to tinker a little. Preserved in this way, they serve as an independent snack for any side dish, and tomato juice can be used to pour over meat dishes. They are served on weekdays and on holiday tables. This is a fairly common vegetable, and each region has its own popular method of preparation.
Zucchini with spicy seasoning in tomato
The piquancy of such a snack will not leave guests and household members indifferent.The spiciness of the seasonings does not overwhelm the taste of the zucchini, but gives it originality.
Compound:
- 3 kg of young zucchini;
- 100 g garlic cloves;
- seasoning package for Korean carrots;
- 9% vinegar - 150 g;
- 1 tbsp. l. table salt;
- 200 g granulated sugar;
- 1 tbsp. lean oil (it is better to use refined);
- 500 g tomato paste;
- greens to taste.
Preparation procedure: cut the zucchini, in which dense seeds have not yet formed, into small slices. There is no need to remove the top skin - during the cooking process it will soften and will not create any unpleasant sensations during use.
Place the zucchini in a large container, add the recipe ingredients (seasoning, sugar, tomato paste, vinegar, salt and oil) and place on the stove. After boiling, reduce heat. Cook, stirring, for 1 hour. Then add the prepared herbs and garlic. Cook for about 20 more minutes and you can remove the pan from the stove.
Place the contents in pre-sterilized jars, tightly roll up the lids and leave to cool. The salad is then placed in a cool storage room. When serving zucchini on top, pour it with canned tomato paste or additionally use ready-made ketchup.
When purchasing tomato paste, it is recommended to pay attention to its thickness. The best option for canning zucchini is considered to be a thicker mass.
Canned zucchini with ketchup
If in ordinary recipes the taste of this garden crop is given by herbs and garlic, then in this recipe ordinary tomato ketchup adds originality. You can pickle using a store-bought product, but homemade does not contain chemical ingredients that negatively affect the body.
It is more advisable to add home-cooked. You can add any set of vegetables and fruits to it, which will enhance and make the taste of zucchini more original.
When canning according to this recipe, you can experiment with the ingredients added during the preparation of the snack (lemon, hot pepper or ginger).
List of ingredients:
- zucchini - 2.5 kg;
- 50 g table vinegar;
- 0.5 cups of tomato ketchup;
- black peppercorns - 12 pcs.;
- purified drinking water - 1.5 l;
- granulated sugar - 250 g.
Cut the washed vegetables into slices of equal thickness. If the zucchini is quite large, then cut crosswise and then cut into semicircles. The small thickness of the prepared vegetables will ensure their uniform and sufficient soaking with brine when clogging.
This amount of ingredients will require 6 - 7 half-liter jars. Throw 2 black peppers into each and add zucchini. The marinade is prepared in this way: crystalline ingredients (sugar and salt) are dissolved in warm water, then ketchup is added and brought to a boil.
Then the composition is set aside to cool slightly and vinegar is added according to the recipe. The marinade is poured into jars.
The next stage of preparing zucchini for the winter with tomato paste and garlic is sterilization. In a wide saucepan, cover the bottom with a towel and place filled jars covered with lids. The pan is then filled with hot water and boiled. After 15 minutes, you can remove the jars and seal them hermetically. Without sterilization, they will ferment during storage and break the lid. After cooling to room temperature, the workpiece is removed for storage.
This canned “stew” is suitable for hot dishes, porridges or potatoes prepared in any way.Kids love to eat pickled zucchini simply with toast.
Sweet zucchini with tomato paste
This recipe tastes like a pineapple dessert. Add pepper (sweet or hot) if desired. You can cook zucchini with carrots.
Compound:
- drinking water - 0.5 l;
- 0.5 cups tomato paste;
- zucchini - 2 - 3 kg;
- 50 ml 9% vinegar;
- 200 g granulated sugar;
- 7 cloves of garlic;
- refined vegetable oil - 60 ml.
- 2 tbsp. l. rock salt.
You can sterilize washed jars in several ways: steam over a pan of boiling water, in the oven or in the microwave. Today the latter method is the most popular. With this procedure, the temperature in the kitchen does not increase, as happens with the other two variations.
Remove the stems from washed milky ripe zucchini. Cut them crosswise to make rings, and then cut each one into 4 pieces. Peel the garlic cloves from the hard skin and finely chop them with a knife. Combine these two ingredients in a large container. Then pour water into it and add tomato paste, salt and sugar (according to the recipe). After boiling for half an hour, add all the vinegar, and after another 5 minutes, pour the contents of the pan into jars and preserve.
Canned zucchini appetizer with tomato and garlic
This recipe is for 2.5 - 3 kg of zucchini. To prepare zucchini with tomato paste and garlic for the winter, you will need:
- half-liter jar of tomato;
- vegetable oil - 200 ml;
- table vinegar - 100 ml;
- sugar - 200 g;
- 1 head of garlic;
- 20 pcs. peppercorns;
- salt - 2 tbsp. l.;
- Bay leaf.
It is better to use young zucchini, but if you have to roll up already overripe fruits, then they are peeled and seeds removed, and then cut into slices. Garlic should be grated on a medium grater or pressed with a garlic clove.
Tomato paste is poured into an aluminum basin or pan with a thick bottom and heating begins over low heat. When the paste boils, add salt, black pepper, bay leaf, vinegar, granulated sugar and vegetable oil.
You should wait until the contents boil again and add the chopped zucchini. After boiling for half an hour, the zucchini will submerge in the liquid. Now it’s time to transfer the pickled zucchini into sterile jars and roll up.
Zucchini with peppers and onions
These canned zucchini in tomato paste taste like the usual lecho. Instead of pepper slices, it contains zucchini, and the pepper is used to make the sauce.
For such preservation it is better to use 500-800 gram jars. This volume is quite enough for a family of 3 people.
Salad ingredients
- 2 kg of zucchini;
- 100 g vegetable oil;
- 1 pod of hot pepper;
- tomato paste - 300 g;
- 0.3 kg onions;
- sugar - 2 tbsp. l.;
- 0.5 kg of bell pepper (necessarily red);
- 1 tsp. salt;
- bay leaf and cloves.
Be sure to remove the top layer from the zucchini. This must be done even if the zucchini is very young. This way you can achieve a delicate texture for canned vegetables. After this, we scrape out the seeds with a spoon - but this is only if the zucchini is ripe and the seeds have become hard.
Then you should start preparing the sauce. To do this, the pepper is cleared of internal partitions and seeds and cut into large pieces. Peeled onions and garlic are placed in a blender along with bell and hot peppers. Beat until a homogeneous mass is formed.
On the stove, heat a large saucepan of salted water (4 liters) to a boil.Cut the zucchini into large pieces and simmer in brine in batches for 2 minutes. Remove with a slotted spoon and place in sterilized jars.
From a blender, add salt according to the recipe, sugar, cloves and bay leaf into the mixture with the vegetables. Place the container with the sauce on the fire and boil for 5 minutes. Pour boiling sauce over the zucchini almost to the top and cover with lids.
A thick towel made of cotton threads is placed in a large container in which sterilization will be carried out. There should be free space between the banks. Pour hot water and boil.
The sterilization process takes about 15–20 minutes, depending on their size. The lids are then screwed on and the jars are inverted and set aside to cool. The cooled preserves are removed for storage.
To give the snack more sharpness, add a little vinegar (about 2 - 3 tsp) to the blender where the vegetables are blended, and then add the same amount of sugar to even out the taste.
Fried zucchini in tomato sauce
This recipe will appeal to those who love fried zucchini.
Ingredients:
- zucchini - 4 pcs.;
- 3 cloves of garlic;
- 4 tbsp. l. tomato paste;
- 1 tsp each salt and sugar;
- 4 tbsp. l. vinegar;
- 2 tbsp. water.
Cut the washed zucchini into half rings. Dilute the paste with water, boil and add the ingredients for the marinade: vinegar, sugar and salt. Sterilize the jars in the microwave (just put them there for 1.5 minutes). Fry the zucchini in sunflower oil and immediately after frying, place it in a sterilized jar, sprinkle with finely chopped garlic and pour boiling sauce over it.
After this, the jars are again placed in the microwave for sterilization. It is necessary to set the maximum power for 1 minute, then remove and roll up. Store in a cool, dry place.
