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Zucchini with Chili Ketchup for Winter (+Cooking Video)
Instructions
You will get a good result with young zucchini that have thin skins and small seeds. If you have to deal with large overripe zucchini, you need to cut out the soft seedy part.
I take two sterilized half-litre jars. On the bottom of each I put a quarter of a horseradish leaf, two parsley stems, a dill umbrella, a bay leaf, a clove of garlic, a couple of fragrant peppercorns, and three black peppercorns.
I peel the zucchini and cut them into sticks. The optimal thickness is about a centimetre.
I arrange the sticks vertically. I place the pieces next to one another – but there is no need to pack them tightly, otherwise the marinade will not get between them.
I pour boiling water over the zucchini. The jars, covered with lids, stand for 15 minutes.
I take a small saucepan, pour in the sugar and salt, and measure out the hot ketchup.
I drain all the water from the jars – this liquid will make the marinade. I pour fresh boiling water over the jars of zucchini again, leave it for 10 minutes, then simply pour this water out.
The marinade pour will be the third. I boil the water with the salt, sugar, and ketchup for 1–2 minutes. I turn off the heat, pour the vinegar into the bowl with the tomato marinade, and stir.
I immediately pour the hot marinade into the jars. I seal the preserves.
I turn the jars of pickled zucchini upside down and wrap them in a blanket or three thick towels. The jars stand inverted for one day.
I store the vegetable preserve with ketchup in the cellar. The absence of sterilization is compensated by the sequential triple pour.
The second method of preparation is standard sterilization in a pot. The sequence: I pour boiling water over the jars of zucchini for 5 minutes, send the water into a pot, and use it as the base for the marinade. I pour the marinade over the zucchini and cover the jars with lids. I place the preserves in a pot of warm water and sterilize for 10 minutes. The time is counted from the moment clear signs of boiling appear. During sterilization the boil is slow, with a towel lying on the bottom of the pot.Bon appetit!
Tips
- 1
Use young zucchini – thin skin, small seeds. Old ones need to be prepared first (remove the tough seeds and coarse skin).
- 2
Do not pack the sticks tightly – let them stand freely. The marinade should move freely between them, otherwise it will not soak through.
- 3
Choose a natural chili ketchup with a real chili pepper content (1–3% in the composition). A fake “chili-light” without real heat will not give the piquant flavour you want.
- 4
The triple pour is the key to going “without sterilization”. Without this method, the jars can “blow” in winter. The same method works for other zucchini preserves too.
Video
FAQ
What can replace chili ketchup? +
Alternatives: regular ketchup + 1/2 tsp red chili flakes (or 1/4 tsp cayenne pepper); tomato paste 2 tbsp + 1/2 tsp adjika; sriracha hot sauce 1 tbsp + regular ketchup 1 tbsp; a homemade sauce (2 tbsp tomato paste + 1 tsp sugar + 1/2 tsp ground chili + a pinch of salt). Chili ketchup gives exactly that “piquant heat” with a tomato-fruity note. Hot sauces (such as Tabasco) are not suitable – they are too hot and sour, and will spoil the balance. For a “child-friendly” version, use plain ketchup without chili.
How spicy will it be? +
Medium – 2 tbsp of chili ketchup give a noticeable but not burning heat. For those who love it spicy, increase to 3 tbsp or add 1 small pod of fresh chili to the jar (seeds removed, cut into 2 rings). For children and those who cannot tolerate spice, replace it with plain tomato ketchup + 1 tbsp tomato paste, for a “tomato” version without heat. The heat “develops” after 2–3 weeks of storage – so right after sealing it may seem weak. To taste-test, open the first jar after a month.
How long does the preserve keep? +
In a cellar or cool pantry (10–15 °C) – up to 12 months. At room temperature – 6–8 months. After opening – 1–2 weeks in the refrigerator. The principle of the triple pour has been proven over decades of home preserving – it works reliably. Signs of spoilage: a bulging lid, a cloudy marinade, an unpleasant smell – such a jar must not be eaten. With the correct method, one in forty may “not survive” – that is normal for preserves without sterilization.
Which is better: with sterilization or without? +
Each method has its pluses. Without sterilization (triple pour): faster, simpler, less mess on the stove, and the zucchini stay firmer. The downside: the risk of failure is a little higher (5–10%). With sterilization in a pot: more reliable (failure under 1%), suitable even for inexperienced cooks, but the zucchini turn out softer and it takes more time. For the first time, choose sterilization. For experienced preservers, the triple pour is faster and the result is better. Both methods work – try both and choose your own.
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