Zucchini with chili ketchup for the winter in liter jars

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

Zucchini with chili ketchup is a popular winter preparation option. Thanks to the addition of the sauce, canned vegetables are very aromatic and moderately spicy. Cooking workpieces in liter jars will not be difficult even for a novice cook.

Zucchini with chili ketchup

Zucchini marinated with chili ketchup will become the most indispensable vegetable dish on your everyday or holiday table. Very crispy and slightly spicy, they are ideal with meat dishes, boiled potatoes or pasta.

Ingredients:

• 1.5 kilograms of young zucchini;
• 2 teaspoons of table salt;
• 1/3 cup chili ketchup
• 10 black peppercorns;
• 80 ml of apple cider vinegar;
• 2 glasses of purified drinking water;
• 50 grams of granulated sugar.

Preparation:

• The process of preserving vegetables begins with preparing the squash. To prepare the workpiece, it is better to use young specimens, which need to be rinsed under the tap and cut into rings no more than 0.5 millimeter thick.
• Pre-sterilize liter containers over steam or in an oven. Boil the metal lids in boiling water for 15 minutes.
• Add 5 black peppercorns to each prepared jar. Put the chopped zucchini to the very top of the jar, tamp it a little with your hands.

• Pour potable water over vegetables to determine how much marinade to cook.
• Pour water into a deep saucepan, add chili ketchup, granulated sugar, salt and vinegar. Mix all ingredients until smooth, place over medium heat and bring to a boil, but do not cook for a long time.

• Gently pour boiling liquid into jars of vegetables, cover with lids on top.
• Place containers with zucchini in a deep saucepan for further sterilization. And so that during heating the glass in the jars does not burst, put a terry towel or cotton cloth on the very bottom. After pouring hot water on top, install the cans. Sterilize for about 10-12 minutes over medium heat.
• Gently remove it from the boiling liquid, roll it up, put it on the floor, turning it upside down, and wrap it with a woolen blanket.

This recipe can be prepared without sterilization. It will be quite enough to fill the containers with boiling marinade three times, and then seal it tightly.

Zucchini with ketchup and herbs

According to this recipe with a photo, you get very tasty and crispy zucchini with chili ketchup for the winter. It is best to roll them up in liter jars. Pickled vegetables can be added to any side dish or meat dish.

Ingredients:

• 1 kilogram of zucchini;
• 5 tablespoons of chili ketchup;
• 1 bunch of fresh herbs;
• 50 ml of table vinegar;
• 3 glasses of water;
• 8 black peppercorns;
• 4 bay leaves;
• 1 head of garlic;
• 4 carnation buds;
• 2 tablespoons of granulated sugar;
• 1 tablespoon of salt.

Preparation:

Put one bay leaf, 2 sprigs of fresh dill and parsley in sterilized containers

• Rinse young zucchini thoroughly under the tap, cut into slices no more than 5 mm thick.
• Fill liter jars with chopped zucchini, tamping slightly with your hands. Top with 3 peppercorns, several peeled garlic cloves and one clove bud each.

To prepare the marinade, mix salt, granulated sugar and chili ketchup in a saucepan. Add the required amount of water and place over medium heat. Bring the liquid to a boil, then add the vinegar. Stir the contents until the salt and sugar are completely dissolved

Cover the bottom of a suitable deep saucepan with a thick cloth. Put jars of vegetables on top, pour the marinade into them, cover with iron lids on top. Pour in the required amount of water so that the liquid covers more than half the glass containers

• Wait for the water to boil, reduce the heat on the stove, continue sterilizing for 10-12 minutes.
• After the specified time, carefully, so as not to burn yourself, take out the cans of blanks, roll them up. Turn each jar upside down, cover with a warm blanket or a terry towel and wait until it cools completely. You can store the finished preservation in the pantry or in the basement.

To prepare the marinade, it is advisable to use water not from the tap, but from a well or from a well.

Zucchini for the winter with chili ketchup

Zucchini prepared for the winter with the addition of chili ketchup or Krasnodar sauce are moderately spicy and very crispy. It is convenient to harvest vegetables in liter jars. And the marinade, due to the added spices, acquires a rich taste and pleasant aroma. This preparation can be served as a side dish for meat dishes.

Ingredients:

• 3 kilograms of zucchini;
• 250 ml of table vinegar;
• 7.5 cups of water;
• 1 cup granulated sugar;
• 2 tablespoons of salt;
• 8 tablespoons chili ketchup
• 15 black peppercorns;
• 5 peas of allspice;
• 5 carnation buds;
• 15 pieces of black peppercorns.

Preparation:

• Rinse the vegetables several times, peel the thick skin, cut into wedges. Tamp the chopped zucchini tightly into clean jars.
• Put three black peppercorns, one allspice pea and clove buds on top of the vegetables in each container.

Pour water into a deep bowl, add table salt, hot ketchup, table vinegar and granulated sugar. Mix all ingredients until smooth, place over medium heat and bring to a boil

Gently pour the boiling marinade over the jars of vegetables. Place the metal covers on top

• Place glass containers in a deep saucepan, sterilize in boiling liquid for about 12 minutes.
• Tighten the cans with iron lids, insulate from above. After the final cooling, place the conservation in the cellar.

Instead of chili ketchup, you can use Krasnodarskiy sauce to prepare a blank according to this recipe from the photo. The taste of the finished canning will be slightly different, but the zucchini will still be very tasty.

Zucchini with ketchup without sterilization

Of the various ways of preparing zucchini with chili ketchup for the winter, one of the most original. Thanks to the unusual marinade, canned vegetables acquire a pleasant and moderately spicy taste. It is very convenient to prepare zucchini according to this recipe with a photo in liter jars. Preservation can be served to the table as an addition or side dish to main dishes.

Ingredients:

• 500 grams of zucchini;
• 1 small piece of chili
• 4 black peppercorns;
• 50 ml of table vinegar;
• 3 peas of allspice;
• 40 grams of granulated sugar;
• 1, 5 tablespoons of chili ketchup;
• 0.5 tablespoon of salt;
• 400 ml of water;
• 2 cloves of garlic.

Preparation:

Rinse the jars several times, clean with baking soda. Put allspice and black pepper, peeled cloves of garlic on the very bottom

Rinse young zucchini under the tap, cut into slices no more than 1 centimeter thick. It is enough to put it tightly in a prepared glass container

To prepare the marinade, pour water into a deep saucepan, place over medium heat and boil. Add granulated sugar, salt and hot ketchup, bring to a boil again, cook for 2 minutes

• Pour the vinegar directly into the jars as it will evaporate as the liquid boils. Pour the marinade over the vegetables in the jars.
• Tighten the containers with metal lids, put them on the floor, turning them upside down, carefully wrap them with a towel or warm blanket. Place the finished seaming in the storage room or in the cellar for further storage.

During the preparation of the canning, you can add any fresh herbs to taste.

Zucchini with ketchup "FINGER FINGER"

This method of cooking zucchini with chili ketchup for the winter does not require boiling, so the finished vegetables do not become too soft, retaining their structure. One of the best recipes with a photo will help you prepare the most delicious canned vegetables in liter jars.

Ingredients:

• 500 grams of ripe zucchini;
• 50 grams of sugar;
• 350 ml of water;
• 1 bay leaf;
• 75 grams of chili ketchup;
• 50 ml vinegar;
• 4 peas of allspice and black pepper;
• 1 teaspoon of salt.

Preparation:

• Rinse the vegetables under running water, wipe with a towel, trim the tails on both sides, peel off the thick skin, cut the core with large seeds. If desired, the zucchini can be cut into rings, sticks or cubes.
• Put the chopped vegetables in pre-sterilized jars. From time to time, the jars need to be shaken so that the vegetables lie tightly enough.

• For the marinade, mix all the necessary ingredients in a saucepan, place over high heat and bring to a boil. After that, reduce the heat and continue cooking for another 2-3 minutes.
• Pour the vegetables with boiled sauce, cover with an iron lid on top.
• Put a towel on the bottom of a large saucepan, place jars of vegetables on top. Gently pour boiling water into a container, sterilize for about 13-15 minutes.

After the specified time, remove the finished preservation from the pan, gently turn the top upside down, cover with a warm blanket and wait for it to cool

It is advisable to serve ready-made zucchini to the table no earlier than in 2-3 months. During this time, the vegetables will infuse well.

The presented recipes with photos will certainly appeal to fans of spicy preservation for the winter. Despite the low cost of all the ingredients used and the simplicity of preparation, ready-made zucchini with chili ketchup in liter cans are unusual, with a piquant taste of spices.