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Zucchini with chili ketchup for the winter
For several years now, we have been preparing zucchini with chili ketchup for the winter. Chili ketchup gives the marinade a spicy sharpness, and the overall flavor bouquet is complemented by spices. Pickled zucchini retains a pleasant firmness and even a slight crunch. The attractiveness of this technology lies in the fact that you can choose an acceptable sequence of actions for yourself. Canning jars with standard sterilization in a pot is allowed, as well as an alternative method – triple pouring without sterilization. Sliced zucchini sticks are conveniently prepared in half-liter jars. Zucchini with chili ketchup for the winter is a wonderful addition to mashed potatoes, crumbly pilaf with chicken, Bolognese pasta. Pickled zucchini can become the basis of a meat salad.
Preparation time: 40 minutes.
Ingredients
Show ingredients
- zucchini – 1-2 pcs;
- chili ketchup – 2 tbsp;
- sugar – 1 tbsp;
- salt – 1 tsp;
- vinegar 9% - 1 tbsp;
- horseradish leaf – ½ pc;
- dill umbrellas – 2 pcs;
- black currant leaves – 2 pcs;
- garlic – 2 cloves;
- parsley – 4 stems;
- bay leaves – 2 pcs;
- fragrant peas – 4 pcs;
- black peas – 6 pcs.
Preparation
- A good result is obtained by using young zucchini with thin and small seeds. If you have to deal with large overripe zucchini, the soft seed part needs to be cut out.
- Take two sterilized half-liter jars. Place a quarter of a horseradish leaf, two parsley stems, a dill umbrella, a bay leaf, a clove of garlic, a couple of fragrant peas, and three black peas at the bottom of each jar.
- Clean the zucchini and cut into sticks. The optimal thickness is about one centimeter.
- Arrange the slices vertically. The sticks should be placed next to each other, but they should not be pressed down.
- Pour boiling water over the zucchini. The jars, covered with lids, infuse for 15 minutes.
- Take a small pot, pour in the sugar and salt, measure out the spicy ketchup.
- Drain all the water from the jars; this liquid will become the marinade. Pour fresh boiling water over the jars with zucchini, leave for 10 minutes, then simply pour out this water.
- The marinade will be the third pour. Boil the water with salt, sugar, and ketchup for 1-2 minutes. Turn off the heat, pour vinegar into the bowl with the tomato marinade, and mix.
- Immediately pour the hot marinade into the jars. Seal the preparations.
- Turn the jars with pickled zucchini upside down, wrap them in a blanket or three thick towels. Leave the jars with zucchini to infuse for a day in the inverted position.
- The vegetable preparation with ketchup is stored in the cellar. The absence of sterilization is compensated by the sequential triple pouring.
- The second method of preparing zucchini involves standard sterilization in a pot. The following actions are performed: pour boiling water over the jars with zucchini for 5 minutes, send the water to the pot and prepare the marinade based on it. Pour the marinade over the zucchini, cover the jars with lids. Place the preparations in a pot with warm water and sterilize for 10 minutes. The time is counted from the moment clear signs of boiling appear. During sterilization, the boiling is slow; a towel lies at the bottom of the pot.
Prepare zucchini with chili ketchup for the winter using our recipe. Delicious and successful preparations!
