Zucchini in chili ketchup for the winter - 7 delicious recipes

Ingredients

You will need:

• zucchini – 3-3.5 kg;
• Chili Torchin ketchup – 1 package;
• vinegar 9% – 1 glass;
• sugar – 1 glass;
• salt – 2 tablespoons;
• water – 1.5 liters (6 glasses);
• bay leaf, peppercorns, garlic, hot peppers, baskets of dill - at your discretion, whichever is more familiar to you.

This amount is enough for 5 liter jars. It all depends on how tightly you can pack the vegetables.

All products for preparations must be fresh, the zucchini must be elastic and without damage. Old ones with large seeds should not be taken. But young, but impressive in size, are quite suitable.

If you don’t find Torchin brand Chili ketchup on sale, you can take another manufacturer. It will not be suitable for shish kebab or barbecue; it contains a different set of spices and the taste will be different.

Zucchini with spicy ketchup

This recipe produces delicious winter vegetables that are not too spicy. They can be served as an appetizer or side dish for meat and fish dishes.

To prepare this recipe you will need the following products:

• two small zucchini;
• glass of water;
• chili ketchup - tablespoon;
• dessert spoon of salt;
• sugar 40 g;
• black peppercorns - 6 pieces;
• parsley;
• vinegar - 30 g.

The output is one 700 gram jar.

Detailed preparation

Rinse the vegetables thoroughly under running water. Then cut them into circles no more than one centimeter thick.

Place the zucchini in jars and shake a little. Thanks to this, they will lie tightly to each other. Place black peppercorns in jars.

Make the marinade. Take a pan, pour water into it, put ketchup, sugar, salt. Stir everything well and put on gas. Cook for about 3 minutes until the salt and sugar are completely dissolved. After this, pour vinegar into the marinade, boil again and remove from heat. Pour the resulting marinade over the zucchini. Place a sprig of greenery on top.

Now the jars need to be sterilized for 8 minutes

without covering them tightly with a lid. After this, close the lids tightly, cover with a warm blanket and let cool, remembering to turn them over. It is best to store zucchini prepared according to this recipe for the winter in a cellar or pantry.

How to preserve zucchini with chili ketchup

You can make blanks according to this recipe in two ways: with and without sterilization. Both start with preparing the zucchini. I cut small specimens into rings, large ones into half rings. Very small ones can be rolled up whole, like cucumbers.

Regardless of the option you choose, it is important to wash your jars thoroughly. This is a guarantee of product safety. You can use baking soda or dish soap, just rinse well afterwards. Particular attention should be paid to the neck, this is where plaque accumulates and is most difficult to wash off.

Banks must be sterilized. Some people prefer heat treatment in the oven, but I prefer to hold them over steam. For seaming, I simply dip the lids in boiling water.

Method No. 1 with sterilization

This method is especially good for making small quantities: one serving or half.

1. Prepare a marinade using the ingredients in the recipe. To do this, add salt, sugar and ketchup to boiling water. Boil it for 5 minutes. At the very end, pour in the vinegar.

2. Place peeled garlic and selected spices at the bottom of the steamed jars. I sometimes add 2-3 more fresh currant leaves per 1 liter jar. Those who prefer it spicier can add pieces of hot pepper. Horseradish leaves and dill umbrellas will add elasticity and pickled zucchini will turn out crispy.
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3. Place the chopped zucchini in a container, shaking well so that there is not a lot of empty space left.

4. Pour over hot marinade.

5. Cover with lids and place in a wide saucepan, on the bottom of which you first place a cloth or towel. Pour warm water into it, not reaching about 4 cm from the top of the jars and put on fire.

6. Sterilize zucchini for 10 minutes from the moment of boiling.
7. Carefully remove and roll up.

After this, the preservation must be turned upside down, wrapped in something warm and left until cooled. I wrap myself in a fleece blanket, folded in half, it is light and holds heat well.

Method No. 2 without sterilization

For those who are intimidated by boiling glass containers in a saucepan, an option without sterilization is available. I like this method better, because only 4 jars fit in my pan, but according to the recipe the yield is 5, and one jar is neither here nor there.

1. Place all the spices (leaves, dill) and 2-3 cloves of garlic at the bottom of the jar. Pickled vegetables turn out tasty if you use 1-2 buds of cloves, but not more, otherwise bitterness will develop.
2. Place the sliced ​​zucchini tightly, lightly compacting.
3. Pour boiling water over them (without anything). Cover with lids and leave for 15 minutes.

4. Drain the water.
5. Can be repeated 2 times.
6. During this time, prepare the marinade. Measure out the required amount of water, add salt, sugar, Chili ketchup. Cook for 5 minutes, then add vinegar.
7. Fill the jars with boiling marinade to the very top and roll up.

Then everything is as usual: turn it upside down, wrap it tightly for a day. Canned vegetables will last in the cellar or pantry until the next harvest.

Don't be afraid to close too many zucchini and ketchup for the winter. Such pickled vegetables can easily be added to Olivier and other salads instead of cucumbers. Look how delicious they look and how easy they are to make!

Pickled cucumbers and zucchini with ketchup

Pickled cucumbers and zucchini with ketchup almost always turn out crispy, piquant, unusually spicy and store very well. After all, any tomato sauce contains aromatic spices and seasonings, which it will happily share with cucumbers and zucchini.

Good to know: How to cold pickle cucumbers and tricks for good pickling

Pickled cucumbers with ketchup “For shish kebab”

You will need:

• cucumbers;
• garlic;
• vinegar;
• ketchup (“Shashlik”);
• sugar;
• spices.

Place bay leaves, garlic slices, peppercorns on the bottom of the jar, and press the cucumbers tightly. Pour boiled marinade from 2 liters of water, 250 g of ketchup, 200 ml of vinegar, 25 g of sugar, 60 g of salt. Sterilize for 15 minutes.

Pickled zucchini "Spicy"

You will need:

• zucchini;
• “Chili” ketchup;
• carnation;
• vinegar;
• peppercorns;
• spices.

Cut 1 kg of zucchini into slices, then in half again. Place dry cloves and peppercorns (to taste) at the bottom of the jars. For the marinade, dissolve 4 tbsp in 600 ml of clean water. l ketchup, stir well, add 30 ml of vinegar, 50 g of sugar, 30 g of salt. After waiting for it to boil, immediately pour in the zucchini. Sterilize depending on the size of the jars for 10-20 minutes.

In recipes, you can safely swap zucchini and cucumbers and change the cutting method. You can experiment with ketchups too. There are a huge variety of them on the counter today, each of which will add unusual flavors to your preparations. We are sure that both cucumbers and chili ketchup for the winter, and zucchini and cucumbers with different types of ketchup will please their guests.

Zucchini with chili ketchup for the winter recipe with photos:

Any variety of zucchini is suitable for this recipe. These can be green, yellow fruits and even squash. The main condition is freshness. It is clear that when picking zucchini in your own garden, quality issues will not arise, but when purchasing at the market or in a store, you should pay attention to

Season. Zucchini should be purchased from late May to mid-July. Previously, the fruits have no benefits and in most cases are treated with pesticides and special growth stimulants, and later they are simply useless, and are also difficult to process, because have a thick peel and a large number of hard seeds inside;

That's when the fruit was picked. 12 hours after harvesting, zucchini lose their abilities and become simply useless. You can tell the freshness by the tail. Small droplets should remain on it, if it is dry or wilted, the fruit is not fresh;

Size and weight. The optimal parameters are 300 g and 15-20 cm length. Larger fruits are considered overripe.

Of course, zucchini should have a smooth skin of a uniform color without spots or dents, as well as a light aroma characteristic of the vegetable.

Rinse the zucchini with running water, cut off the tails; if there are scratches, cracks, small spots, they should be carefully cut off with a knife.

Afterwards the vegetable should be chopped. There are plenty of shredding options. You can chop it into rings, cubes, strips, you can even grate it. The main thing is that they are the same size and marinated at the same time.

Immediately place the zucchini into pre-sterilized jars. You should also remember to wash the lids thoroughly and boil them or hold them over steam for a few minutes.

In a small saucepan, dilute 200 ml of water and ketchup, add salt, spices and basil. If you want to use greens, it is better to give preference to dry ones. This way the jars are stored better.

Bring the marinade to a boil over low heat.

Fill the jars with zucchini with boiling marinade, add vinegar. Roll up.

Many housewives loved the recipe for cucumbers in chili ketchup. I hope that you will also like zucchini in the same sauce and you will add another zucchini preparation for the winter to your culinary notebook and cellar.

To prepare zucchini in a marinade with chili ketchup, I advise you to choose small or medium-sized fruits, never large ones. You need to remember that the peel of “adult” fruits is dense and bitter, just like its seeds. Therefore, both the peel and the seeds will have to be removed.

Preparation

For the specified amount of ingredients we will need 4 liter jars. Wash the jars well and dry. Wash young zucchini well and let the water drain. Pour water into the pan, add salt, sugar and ketchup. Stir and bring to a boil. When the marinade boils, turn off the heat and pour in the vinegar.

Cut the zucchini into rings, 1 - 1.5 cm thick. Fill the jars with zucchini. Pour in the marinade so that it completely covers the zucchini.

Take a saucepan with a high side. Such that the jars fit completely in it. We put the jars with zucchini in the pan and fill it with water so that it does not reach the edge of the neck by 2.5 - 3 cm. We put the pan on the fire and from the moment the water boils in it, sterilize the jars with zucchini for 15 - 20 minutes. N

We cover the jars with preservation lids during sterilization. After the zucchini has been sterilized, take out the jars and seal the lids. Turn the jars upside down and wrap them until they cool completely.

Now our delicious zucchini preparation with chili ketchup is ready.