Zucchini with ketchup chili - a recipe for step-by-step cooking with a photo for the winter without sterilization. Zucchini with ketchup chili for the winter, without sterilization - delicious recipes
Zucchini is the most virtuoso pretender of all vegetables. Marinate it in vinegar and oil with dill and garlic - you get a skillful fake for breasts. Well, one to one, if there is a dish with my eyes closed, of course. And a dozen or two cherry plum berries and a little sugar turn a neutral-tasting vegetable into "exotic" canned pineapples. So I took the aroma of zucchini to taste reincarnation, a handful of allspice, a couple of dill umbrellas, a little ketchup and other means of culinary expressiveness, to prepare an unusual and tasty snack. Pieces of vegetable absorb the aromas of piquant spices like a sponge, but even after prolonged storage they remain crispy and juicy. I definitely recommend preparing zucchini with ketchup chili for the future (for the winter). Just a song, not a snack!
For procurement you will need:
Output - 3 half liter jars.
How to prepare zucchini with ketchup chili ("Torchin", "Heinz") for the winter:
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I must say that overripe zucchini are not good. Better cook caviar or zucchini adjika from them. Young vegetables with a thin peel and soft small seeds inside are suitable. Wash them. Cut off the tips. The peel does not need to be removed. Cut the zucchini as you like best. If the vegetables are small, you can chop them into slices 1-1.5 cm thick. Turn the larger fruits into neat little cubes. So they will fit more in the jar. |
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Rinse one-liter or one-liter jars well inside and out. Dry inverted on a kitchen towel. At the bottom of each jar, put an umbrella of dill, 2-3 peas of allspice and a piece of horseradish leaf. I do not add other spices, because in ketchup they were abundant and so, and marinated zucchini turns out to be sharp, piquant and aromatic. But if you use mild storey or homemade sauce, you can put in jars additionally for a whole peeled clove of garlic, a small pinch of red hot pepper and a clove bud. Also in some recipes I met bay leaf. But I did not really like this idea. |
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Place the sliced \u200b\u200bzucchini on top of the spices. |
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Make marinade from chili ketchup. Pour clean drinking water into the pan. |
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Pour in salt. |
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Add sugar. Place the saucepan on the stove. Wait for the liquid to boil. To make sugar and salt dissolve faster, stir the water with a spoon. |
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Put ketchup in the pan. Needless to say, tomato sauce should be of high quality and tasty. Most of all I like products of the Torchin, Heinz or Baysad brands. And better - use sauce from your own brand. There will certainly not be any harmful additives in such a product. Stir the marinade. Once it boils again, turn off the heat. |
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Pour in table vinegar. |
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Hot marinade pour zucchini. The liquid should completely cover the vegetables and reach the edges of the corolla of the jar. Sterilize the workpiece for 10-15 minutes. I like to sterilize the preservation in the oven. Put the cans on the middle level of the COLD oven. Turn on the heat to 140-160 degrees. When the oven warms up to the desired temperature, detect 10-15 minutes. Then carefully take out the zucchini and roll it up. You can sterilize zucchini in a large pot of boiling water. Just make sure that the liquid does not boil too much, otherwise the marinade will turn out unclear. Sterilization time is counted from the moment of boiling water. |
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Roll cans with zucchini or close them with twist-off lids. Turn upside down (containers with screw caps must not be turned over). Wrap in a thick, warm blanket. After 24-36 hours, remove the zucchini in the chili ketchup before the winter in a cool dark place. |
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Although you can try the snack after 3-5 weeks. Zucchini is crispy, moderately sharp and very fragrant. |
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Bon appetit and good mood!
Today for the winter we can preserve a delicious appetizer from zucchini with the addition of chili ketchup. Zucchini is a versatile vegetable that can masterfully transform. We stew it, fry, make salads, pickle. In a sharp pour according to the suggested recipes, the vegetable turns out to be sweet and sour, remarkably crispy. I offer two instant recipes - for the winter, and without sterilization for instant eating.
I advise you to take vegetables of milk ripeness, with an unformed seed part and a thin peel.
Chili Ketchup Zucchini Recipe
Take liter cans on the 3rd floor:
- Zucchini - 1 kg.
- Ketchup chili brands Torchin, Baltimore, Hines - 4-6 large spoons.
- Horseradish leaf.
- Dill umbrellas - 3 pcs.
- Salt - Art. spoon.
- Table vinegar - 100 ml.
- Allspice Peas - 6-8 pcs.
- Bay leaf.
- Water - 500 ml.
- Sugar - 100 gr.
Tip: if you take regular tomato paste or not too hot homemade sauce, put garlic cloves, a clove stick and a pinch of hot red chili peppers in the jars.
How to preserve zucchini:
- Wash small zucchini; peeling is not worth it. If the vegetable is older then do it.
- Chop in circles up to 1 cm thick and not more than 1.5 cm. Remove the core if the seeds have formed. If you want to fit more in a jar, then cut into small cubes.
- On the bottom of the cans, put on a bay leaf, horseradish, 2-3 peppercorns.
- Tightly stack the blanks.
- Boil the marinade from water with sugar, salt. In the end, when the spices dissolve, pour ketchup.
- Let it boil, remove from the burner and pour in the vinegar.
- Without delay, pour the marinade.
- Sterilize the floor liter jars for 10-15 minutes from the moment of boiling the liquid in the pan.
- Roll up, cool upside down. Hold in the apartment for 24 hours, then send it for winter storage. You can start trying in a month.
Zucchini chili rings without sterilization
A delicious snack can be made without sterilization, for quick consumption. An hour later, sharp crunchy rings will appear on the table.
It is necessary to take:
- Vegetable - 2 kg.
- A bunch of parsley.
- Peas of black pepper.
- Ketchup Chili - 150 ml.
- Apple cider vinegar - a glass.
- Salt, sugar - 3 large spoons each.
How to make instant zucchini:
- Cut the vegetable with thin rings. Soak in water for a couple of hours.
- In a jar, add 4 peas of pepper in jars, add a sprig of dill.
- Boil the marinade by adding ketchup and spices to the water. Vinegar can be poured directly into the can (divide by the number of cans), or into the marinade after turning it off.
- Pour, cover and wait for the snack to cool.
Video recipe for delicious preservation with a step-by-step story on how to make zucchini zucchini for the winter. Good luck with your workpieces.
Cucumbers canned with ketchup, which hostesses surprised their guests a couple of years ago, have now become quite a familiar dish, but few people close zucchini according to a similar recipe. Depending on the sauce used, you can adjust the severity of the finished snack, the one common thing is crunch and flavor. Try to cook zucchini with ketchup chili for the winter, believe me, you will not regret it.
Not only the sauce matters, but also the quality of the fruits themselves. It is best to choose young ones so that seeds are not yet formed inside, so that you do not have to peel the peel.
Ingredients:
- zucchini young small - 2 pieces;
- ketchup chili - 1 tablespoon with a slide;
- allspice in peas - 2 pieces;
- basil - to taste;
- ground salt - 1 teaspoon;
- table vinegar 9% - 2 tablespoons
- water.
- From the specified number of products, a half-liter jar of canned zucchini is obtained.
Zucchini with ketchup chili for the winter recipe with photo:
All sorts of zucchini are suitable for the recipe. It can be green, yellow fruits and even squash. The main condition is freshness. It is clear that when collecting zucchini in your garden, there will be no quality issues, but when buying in the market or in the store, you should pay attention to
Season. Zucchini should be purchased from late May to mid July. Previously, the fruits do not have any benefit, and in most cases are processed by pesticides and special growth stimulants, and later they are simply useless, and they are difficult to process, because have a thick peel and a large number of hard seeds inside;
That when the fruit was picked. 12 hours after harvesting, zucchini lose their abilities and become simply useless. You can determine the freshness of 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 gr and 15-20 cm length. Larger fruits are considered overripe.
Of course, zucchini should have a smooth peel of a uniform shade without spots and dents, as well as a light aroma characteristic of a vegetable.
Rinse zucchini with running water, cut ponytails, if there are scratches, cracks, small spots, they should be carefully cut with a knife.
After the vegetable should be cut. Shredder options mass. You can grind with rings, cubes, straws, you can even grate. The main thing is that they are the same size and marinated at the same time.
Squash immediately spread out in previously sterilized jars. Lids should also be remembered carefully washed and boiled or held for several minutes over steam.
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 prefer dry. So the jars are better stored.
Bring the marinade to a simmer.
Pour jars with zucchini with boiling marinade, add vinegar. Roll up.
Step-by-step recipes for making zucchini with ketchup chili for the winter: basic, whipped up, with apple cider vinegar, in Korean, “You'll lick your fingers”
2018-07-14 Irina NaumovaRating
recipe
Time
(min)
Serving
(person)
In 100 grams of the finished dish
0.57 gr.
0 gr
Carbohydrates
7 gr.33 kcal.
Option 1: The classic recipe for zucchini with ketchup chili for the winter
If you like pickling zucchini for the winter, try adding some hot chili ketchup or regular ketchup. When the workpiece is ready, you will notice how its taste has changed. Zucchini has become piquant, spicier with a richer flavor. You can marinate such zucchini in different ways; the housewives are very inventive. Let's start with the basic recipe, continue with improvisations, proven and tasty.
Ingredients:
- kilogram of squash;
- a bunch of greenery;
- five tablespoons ketchup chili;
- six hundred ml of water;
- 50 ml of vinegar%;
- 4 laurel leaf;
- eight peas peas;
- four cloves;
- head of garlic;
- 30 grams of salt;
- 50 grams of sugar.
Step by step recipe for zucchini with ketchup chili for the winter
The recipe is designed for three half-liter jars. Or you can pickle one liter and it is small. In any case, it is recommended to prepare them in advance: wash, sterilize in a way convenient for you, and dry. The lids must be boiled for about five minutes, then dried too.
Wash and dry the greens thoroughly. Some housewives scald greens with boiling water. We put on the bottom of sterile cans, next to it are leaves of parsley.
For seaming, it is best to take young zucchini, not very mature. Wash them, wipe them dry and cut into circles about five millimeters thick. We put them tightly in a glass container. Do not forget to put a few peas of pepper, cloves and cloves of garlic.
Put hot chili ketchup, granulated sugar and coarse salt in a small saucepan.
Fill with water, stir and set on medium heat.
When the hot zucchini bay begins to boil, check if the sugar has dissolved with the salt. If yes, pour in the vinegar, stir and remove from the stove.
Hot fill the jars to the brim. It remains only to sterilize.
Take a wide pan. At the bottom we lay fabric or put a wooden stand. On top we put jars of zucchini in ketchup. Cover slightly, but do not tighten too much.
Pour water to the shoulders of the cans and turn on the stove. As soon as the water in the pan boils, sterilize for ten minutes.
Now tighten the covers, place everything on the floor upside down and cover with a blanket until it cools. After pickled zucchini with ketchup, chili for the winter can be sent to the pantry.
Option 2: A quick recipe for zucchini with ketchup chili for the winter
Spicy zucchini for the winter are prepared quite quickly and very simply. To get the right taste, it is recommended to put at least four tablespoons of hot ketchup in half a liter of marinade.
Ingredients:
- 1 kg of zucchini;
- 70 ml of vinegar 9%;
- 30 grams of coarse salt;
- 500 ml of water;
- 4 tbsp ketchup hot;
- ten peas of pepper;
- three table sugar sand lodges.
How to quickly cook zucchini with ketchup chili for the winter
Wash the zucchini thoroughly, then cut into circles with a thickness of three to four millimeters.
At the bottom of a sterile glass container, put a few peas of pepper, tightly lay the sliced \u200b\u200bzucchini on top.
Pour cold water into the jar to the brim and drain. Measure how much water has turned out. For each half-liter we put the indicated amount of salt, sugar, vinegar and hot ketchup. Stir well and put on medium heat.
Once the piquant marinade boils, boil it for five minutes, pour in the vinegar and mix.
Turn off the stove and choose what to do. If you have some more time, sterilize the workpieces in the usual way. Or you can immediately pour the boiling marinade into jars and spin the blanks.
Before long storage, a tasty snack is first wrapped in a blanket or blanket until it cools completely. In this case, it is desirable to put the banks upside down.
You can try it already after 2-3 months, and store for one year.
Option 3: Zucchini in ketchup for the winter with apple cider vinegar
If you want to slightly weaken the marinade without adding regular table vinegar. We’ll introduce apple, it’s not so sharp. We take any ketchup to your taste: spicy, traditional, barbecue or with various additives.
Ingredients:
- 1 kg of zucchini;
- a third of a stack of ketchup;
- 2 teaspoons cook salt;
- ten peas of pepper;
- fifty grams of granulated sugar;
- eighty ml of apple cider vinegar;
- two glasses of water.
Step by step recipe
From the specified number of zucchini, one and a half liters of a delicious snack is obtained. It is best to select the same containers - the sterilization time depends on the volume, in addition, you will fill the water on the shoulders of the cans. Therefore, take three half-liter cans.
Sterilize them in a way convenient for you.
Now, while the jars are drying, let's take care of the vegetables. Zucchini take young dairy. Wash them thoroughly from all contaminants, wipe with a clean kitchen towel and cut into thin rings.
In jars at the bottom we put peas of pepper, and on top we place zucchini. Pour ordinary boiled water, then pour it into the pan. So we will determine the volume of the marinade. Drain carefully so that the peas do not come out of the cans with water.
Now add the ketchup of your choice to the pan, put salt and granulated sugar. Turn on the fire and stir, bring to a boil.
Ideally, the salt and sugar should completely dissolve during this time.
Now you can pour apple cider vinegar. Tomim all minute or two.
Pour boiling zucchini sauce in jars. Leave for a couple of minutes and pour it into the pan. Let it boil again and pour again. All actions must be repeated a total of three times.
At the end, immediately close the covers. This method is suitable for those who do not like to sterilize workpieces in a pot of boiling water. Some housewives are afraid that glass jars may burst and everything will be ruined.
Before sending zucchini with ketchup for the winter, they must be completely cooled at room temperature, covered with a blanket or blanket. So prepare all the twists before long storage.
Option 4: Korean zucchini with ketchup for the winter in Korean
The recipe did not get such a name because it was invented in Korea. Just in addition to ketchup, zucchini seasoning for Korean carrots is added to the zucchini. It is quite sharp, makes the taste of the workpiece more burning and rich. We will not add vinegar.
Ingredients:
- three kg of immature zucchini;
- three hundred grams of hot ketchup;
- two hundred and fifty ordinary ketchup;
- twenty five grams of salt;
- 5 gr seasoning for carrots in Korean;
- a glass grows oil;
- one hundred and fifty grams of sugar;
- 2 heads of garlic.
How to cook
Wash the zucchini, wipe with a clean cloth and cut into large cubes.
In a large saucepan, mix all the ingredients for the marinade except garlic. Put on fire, it is necessary that everything starts to boil weakly.
Put the zucchini in a pan, mix with marinade and simmer for half an hour after boiling.
Twenty minutes after the start of boiling add garlic, peeled and grated.
After we fill in sterile jars with zucchini and marinade. Now they need to be sterilized.
We put a stand on the bottom of the pan or we put gauze. We put the blanks and pour hot water on the shoulders of the cans.
Bring to a boil and sterilize for ten minutes.
Then carefully take out the jars, tighten the lids tightly and put them under the covers upside down.
After cooling, remove the zucchini in the pantry.
Option 5: Zucchini with ketchup chili for the winter “Lick your fingers”
Really interesting and delicious recipe for hot zucchini with ketchup. For cooking, we take small zucchini zucchini.
Ingredients:
- three zucchini;
- a quarter of pure water;
- three branches of parsley;
- a third of a stack of hot ketchup;
- 40 grams of sugar;
- 30 gr salt cook;
- ten peas of pepper;
- fifty ml of wine vinegar.
Step by step recipe
Prepare the container immediately. The recipe is designed for seven hundred milliliters of delicious snacks. Sterilize the jar with a lid, leave to dry on a clean cloth.
Rinse zucchini under running water, cut into one centimeter thick rings.
Sprinkle peas of black pepper at the bottom of the can. Then fill with water to the edge. Water should be boiled or bottled. We don’t get water from the tap.
Drain the water from the can into the pan. Add hot ketchup, sugar and salt.
It is necessary to bring the marinade to a boil, pour vinegar and boil again for literally a minute.
On top of the zucchini, put a clean parsley, pour a jar of boiling marinade to the very edge. Close tightly immediately and turn over. If the jar does not flow, cover with a thick towel and allow the jar to cool.
Now you can clean the squash in the pantry.
Zucchini is the most virtuoso pretender of all vegetables. Marinate it in vinegar and oil with dill and garlic - you get a skillful fake for breasts. Well, one to one, if there is a dish with my eyes closed, of course.
And a dozen or two berries of cherry plum and a little sugar turn a neutral-tasting vegetable into “exotic” canned pineapples.
So I took the aroma of zucchini to taste reincarnation, a handful of allspice, a couple of dill umbrellas, a little ketchup and other means of culinary expressiveness, to prepare an unusual and tasty snack.
Pieces of vegetable absorb the aromas of piquant spices like a sponge, but even after prolonged storage they remain crispy and juicy. I definitely recommend preparing zucchini with ketchup chili for the future (for the winter). Just a song, not a snack!
For procurement you will need:
Exit - 3 half-liter jars.
How to prepare zucchini with ketchup chili (“Torchin”, “Heinz”) for the winter:
| -1-I must say that overripe zucchini are not good. Better cook caviar or zucchini adjika from them. Young vegetables with a thin peel and soft small seeds inside are suitable. Wash them. Cut off the tips. The peel does not need to be removed. Cut the zucchini as you like best. If the vegetables are small, you can chop them into slices 1-1.5 cm thick. Turn the larger fruits into neat little cubes. So they will fit more in the jar. |
| -2-Half-liter or liter jars, rinse well inside and out. Dry inverted on a kitchen towel. At the bottom of each jar, put an umbrella of dill, 2-3 peas of allspice and a piece of horseradish leaf. I do not add other spices, because in ketchup they were abundant and so, and marinated zucchini turns out to be sharp, piquant and aromatic. But if you use mild storey or homemade sauce, you can put in jars additionally for a whole peeled clove of garlic, a small pinch of red hot pepper and a clove bud. Also in some recipes I met bay leaf. But I did not really like this idea. |
| -3-Place sliced \u200b\u200bzucchini on top of spices. |
| -4-Make marinade from chili ketchup. Pour clean drinking water into the pan. |
| -5-Pour in salt. |
| -6-Add sugar. Place the saucepan on the stove. Wait for the liquid to boil. To make sugar and salt dissolve faster, stir the water with a spoon. |
| -7-Put ketchup in the pan. Needless to say, tomato sauce should be of high quality and tasty. Most of all I like products of the Torchin, Heinz or Baysad brands. And better - use sauce from your own brand. There will certainly not be any harmful additives in such a product. Stir the marinade. Once it boils again, turn off the heat. |
| -8-Pour in table vinegar. |
| -9-Pour zucchini with hot marinade. The liquid should completely cover the vegetables and reach the edges of the corolla of the jar. Sterilize the workpiece for 10-15 minutes. I like to sterilize the preservation in the oven. Put the cans on the middle level of the COLD oven. Turn on the heat to 140-160 degrees. When the oven warms up to the desired temperature, detect 10-15 minutes. Then carefully take out the zucchini and roll it up. You can sterilize zucchini in a large pot of boiling water. Just make sure that the liquid does not boil too much, otherwise the marinade will turn out unclear. Sterilization time is counted from the moment of boiling water. |
| -10-Roll up the zucchini jars or close them with the twist-off lids. Turn upside down (containers with screw caps must not be turned over). Wrap in a thick, warm blanket. After 24-36 hours, remove the zucchini in the chili ketchup before the winter in a cool dark place. |
| -11-Although you can try the snack after 3-5 weeks. Zucchini is crispy, moderately sharp and very fragrant. |
Bon appetit and good mood!
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Source: http://menu-doma.ru/kabachki-s-ketchupom-chili-na-zimu.html
Zucchini with ketchup chili - a delicious and fragrant snack for the winter
This is not just pickled zucchini, it is something special. They will be pickled for a long time in tomato chili sauce, the taste and aroma of which drives any connoisseur of savory dishes crazy.
We will offer you three completely different recipes, each of which will allow you to experience a new taste.
General principles of cooking
To prepare such a bookmark you will need patience and care. After all, the most important thing in such matters is sterility.
They can help: oven, microwave, stove or kettle.
Piquant zucchini with ketchup chili for the winter
For lovers of piquant and thrills, we offer the following recipe in which zucchini will be prepared under a tomato marinade with chili. Ready to try it?
How to cook:
- First of all, zucchini must be washed, cut a fresh tail.
- Cut the fruits into tight rings.
- Cover the rings with a dry and clean towel or napkins, set aside.
- Pour the indicated amount of water into the pan, add salt and sugar. There, too - oil, vinegar and ketchup.
- Put on fire, bring to a boil.
- While the marinade is boiling, peel the garlic and cut each slice lengthwise into two parts.
- Place garlic slices with bay leaves on the bottom of the jars.
- Next, tamp the zucchini in the container.
- Pour boiling marinade to the top.
- Cover with lids and place in a saucepan.
- Pour water between cans “on the shoulders” and bring to a boil.
- Cook for about fifteen minutes, then roll up the lids and remove the cans “under the fur coat”.
Tip: as a fur coat, you can use sweaters, blankets, sweaters, rugs and large towels.
Vegetable harvest without sterilization
If you have little time or a lot of work, and you also don’t like to cook, take a look here. This recipe was created especially for you, write down!
How much time - 40 minutes.
What is the calorie content - 30 kcal.
How to cook:
- Wash zucchini, peel if desired.
- Remove the fresh tail from each fruit and chop them in any way. It can be rings, half rings, quarters, cubes, etc.
- Peel the carrots, wash, and then cut into rings or grate.
- Peel the onion, wash and cut into thin rings.
- At the bottom of prepared (sterilized) cans lay peas of black pepper, bay leaf.
- After that, spread the onions and carrots in the jars.
- Then you can fill the tanks with zucchini to the very top.
- In the stewpan - ketchup, water, sugar, salt and vinegar. Put on the stove and turn on the fire.
- Wait until the marinade begins to boil, do not forget to stir it to dilute ketchup in water.
- Once the marinade has boiled, fill them with cans of zucchini.
- Roll up the lids with the key, remove the cans with the lids down under the warm blankets.
Tip: it’s important to turn the cans over, as the hot steam that forms between the lids and the marinade can easily break the lids already rolled up.
Preservation of vegetables with a spicy note
Canning is closer to all of us. That is why now we will preserve zucchini in a spicy marinade, and not salt them or just pickle.
How much time - 50 minutes.
What is the calorie content - 33 kcal.
How to cook:
- First of all, you need to sterilize the banks.
- Rinse the greens and put on the bottom of the containers. It can be dill, parsley, basil, mint, marjoram and much more.
- Peel the garlic, cut off the dry tip.
- Cut each slice lengthwise into two parts and also distribute the component among the jars.
- Rinse the zucchini, remove the ponytails.
- Cut the fruits into rings and ram them into prepared containers.
- When this stage is passed, you can do the marinade. To do this, mix salt, sugar and ketchup in a saucepan.
- Then pour vinegar and water, breaking everything with a whisk until smooth.
- Cover with a lid and bring the marinade to a boil.
- Pour marinade over zucchini.
- Transfer the cans to a prepared pan, the bottom of which is covered with a towel or gauze.
- Between cans with a thin stream pour warm water.
- Put the pot on the stove, turn on the fire.
- Bring to a boil and sterilize for thirty minutes (large jars).
- Then roll up the lids and remove the cans “under the fur coat”.
Tip: if your zucchini filled small cans (up to 0.5 l), then they need to be sterilized no longer than ten minutes.
For the preparation of zucchini in marinade with ketchup chili, we recommend choosing small or medium fruits, in no case large.
It must be remembered that the peel of "adult" fruits is dense and bitter, like its seeds. Therefore, the peel and seeds will have to be removed.
That is, you will throw half the purchase into the trash. Not reasonable, right?
Zucchini in a marinade with ketchup chili is a real nourishment, especially for strong men who like to eat savory. If your household belongs to this category of men, you simply must immediately start cooking this appetizer!
Source: https://gotoin.su/recepty/zagotoi-i-marinady/kabachki-s-ketchupom-chili.html
Zucchini with ketchup chili for the winter
For everyone who believes that a bottle of ketchup can only be a good addition to a plate of spaghetti, we are in a hurry to present an original recipe for zucchini with chili ketchup for the winter.
Zucchini in ketchup chili - recipe for the winter
Canning will be much easier and faster if you use a little sharp ketchup as part of a simple marinade. The result will be no worse than if you were cooking zucchini in tomato juice.
Ingredients:
- zucchini - 680 g;
- dried laurel - 2 leaves;
- parsley - 4 branches;
- peppercorns - 6 pcs.;
- garlic - 3 cloves;
- chili ketchup - 260 ml;
- salt - 25 g;
- vinegar - 230 ml;
- sugar - 155 g;
- water - 1.6 liters
Cooking
Before closing the zucchini with ketchup chili, place the previously washed cans for sterilization along with the lids. While the container is sterilized, cut the washed zucchini into pieces of the desired shape and size, but not too large.
After preparing the vegetables, grasp the marinade, for which you should connect the last five ingredients together.
Leave the marinade to boil over medium heat, and arrange the jars of greens, pepper, crushed cloves of garlic and slices of zucchini themselves in jars. Pour the contents of the cans with boiling marinade and cover with sterile lids.
Canned zucchini with ketchup chili after rolling up should be cooled upside down before storing them.
Marinated zucchini with ketchup chili
To prepare such a workpiece, you can even use overgrown zucchini, as well as mix them with other pumpkin and even cucumbers.
Ingredients:
- zucchini - 800 g;
- sugar - 290 g;
- salt - 75 g;
- vinegar - 115 ml;
- horseradish leaves - 6 pcs.;
- garlic - 6 cloves;
- hot chili ketchup - 210 ml;
- water - 1.7 l.
Cooking
Wash the cans thoroughly with soda and lower the lids in boiling water. Separate the zucchini into centimeter-thick circles, place the cans on the bottom along with horseradish leaves and crushed garlic cloves.
At the same time, place the marinade mixture of salt, sugar, vinegar, water and ketchup on the stove. Once the marinade begins to boil, leave it to simmer for a couple of minutes, and then immediately fill them with the contents of the cans.
Zucchini marinated with ketchup chili without sterilization is quickly rolled up and left upside down until it cools.
Korean zucchini with ketchup chili
Ingredients:
- zucchini - 2.9 kg;
- hot ketchup - 290 g;
- regular ketchup - 290 g;
- salt - 25 g;
- spice mix for Korean carrots - 5 g;
- vegetable oil - 195 ml;
- sugar - 180 g;
- garlic - 55 g.
Cooking
Cut zucchini into medium-sized cubes. In an enameled bowl, mix together all the other ingredients from the list except garlic.
Put zucchini in the sauce and boil for about half an hour. At the very end, put the garlic passed through the press into the workpiece.
Wash cans for preservation, distribute the workpiece in them and send for sterilization.
How to preserve zucchini with ketchup chili?
Ingredients:
- zucchini - 640 g;
- hot ketchup - 75 g;
- water - 640 ml;
- cloves - 3 buds;
- garlic - 7 cloves;
- salt - 25 g;
- dill umbrellas - 6 pcs.;
- sugar - 65 g;
- vinegar - 135 g;
- allspice - 5 peas.
Cooking
Zucchini cut into thick circles and put in clean jars along with dill umbrellas, garlic, cloves and peppercorns.
Make a simple marinade of ketchup, water, salt, sugar and vinegar. As soon as the marinade begins to boil, fill them with the contents of the cans and cover them before sending for sterilization.
Roll up sterile preparations and leave to cool.
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Source: https://womanadvice.ru/kabachki-s-ketchupom-chili-na-zimu
Best winter zucchini recipes with ketchup chili
Marinate for your family zucchini with ketchup chili for the winter! Slightly spicy and crispy, they are quite suitable for meat dishes, for a plate with spaghetti, serve as an appetizer for alcoholic drinks.
Such zucchini has a dense consistency, with a delicate tomato flavor, but there is no obvious taste of ketchup. If desired, tomato chili sauce can be replaced with a more restrained ketchup with paprika or barbecue sauce.
But for the thrill, it’s better to use chili.
Zucchini with spicy sauce
Required Products:
- milk ripeness of zucchini - 1 - 5 kg;
- 1/3 cup chili or other hot ketchup;
- 2 tsp salts;
- black pepper peas - 10 pcs.;
- 50 g of sugar;
- 80 g apple cider vinegar;
- 2 cups of purified drinking water.
This winter recipe is designed for 1.5 liters of preservation. It is optimal to preserve such a blank in jars of 0.5 l, in extreme cases - one liter. A portion of this capacity is quickly consumed.
Note! It is inconvenient to lay the resulting salad into cans of different heights (1 liter and 0.5 liter), because during sterilization it is necessary to pour water at a different level in the pan to boil them.
The conservation of zucchini begins with the preparation of vegetables. They are washed and cut into rings of 0.5 mm. Cans must be sterilized over steam, and the lids are boiled in water for 15 minutes.
Peas of black pepper (5 pcs.) Are thrown into each of the cans and zucchini is placed to the top.
A jar prepared in this way is poured with drinking water at room temperature to determine the exact volume for the preparation of the marinade.
To create the gravy, water is poured into a container of a suitable size and the ingredients specified in the recipe are added: salt, vinegar, sugar, chili sauce.
All mix and put on the stove until the liquid boils.
After boiling the solution for about 4 to 5 minutes, then boiling marinade is poured into filled jars and covered with lids.
Zucchini in the marinade is placed in a container for further sterilization. To prevent the glass from breaking during heating, it is recommended to put a cotton cloth or a terry towel on the bottom of the pan, and then fill the pan with hot water and place filled cans in it.
As recipes recommend, after the water boils, half-liter jars are sterilized for 10 minutes. If it is necessary to sterilize cans of 1 liter in size, then they should stand in boiling water for about a quarter of an hour.
Then, hot cans of zucchini with ketchup chili are carefully removed from the pot with boiling water (it is desirable to have a special appliance), turn over and cover with a woolen blanket.
Cooled banks are deposited in the basement. Try marinated zucchini with ketchup chili preferably after 2 to 3 months.
During this time, the marinade soaks the zucchini completely.
Some recipes say that such salads canned for the winter without sterilization. It is enough to fill the jar with zucchini three times with marinade from a boiling pan, and then roll up hermetically.
Korean style zucchini for carrots
Essential Ingredients:
- 3 kg of immature zucchini;
- 280 ml of hot tomato ketchup;
- ordinary tomato ketchup - 250 ml;
- salt - 25 g;
- 5 g seasoning for Korean carrots;
- 1 incomplete glass of refined sunflower oil;
- sugar - 170 g;
- 2 small heads of garlic.
Zucchini is cut into large cubes. In a large container, mix all the ingredients, but put the garlic later. Zucchini stew for about half an hour after boiling the contents of the pan. 10 minutes before the end of cooking, grated garlic is added to the container with zucchini.
At the end of boiling, put the salad in jars and sterilize. Then the canned food is sealed with lids and placed under the blanket for complete cooling. When the preservation temperature equals the air temperature, the workpiece can be taken away for storage.
Zucchini salad “Lick your fingers”
Zucchini with ketchup chili for the winter by this cooking method is not flavored with spices. You can use only the usual ingredients for the marinade.
The result is quite tasty rings of zucchini with chili for the winter.
Such a blank called “You'll Lick Your Fingers” will look great even on a table on a holiday.
It will take so many ingredients:
- 3 zucchini or zucchini;
- 250 g of drinking water;
- 3 sprigs of parsley;
- 1/3 cup hot tomato ketchup;
- 2 dessert spoons of sugar;
- salt - 1 tbsp. l .;
- 6 - 10 pcs. peas of black pepper;
- 50 g of wine or table vinegar.
This amount of ingredients is enough to make a 700-gram jar of canned zucchini.
Wash the zucchini under a stream of water and cut into rings in the form of 1 cm thick. Fill a sterile jar with pepper poured onto the bottom with chopped vegetable. It is advisable to stack them tightly to each other.
For marinade, use only purified drinking water. It is advisable to take fluid from a well or well, and not from a tap. The pan contains water, ketchup, sugar and salt. Everything boils for about 3 minutes. During this time, salt crystals and sugar should completely dissolve.
The jars are sterilized in boiling water for 8 minutes, then hermetically closed with a sterilized lid.
Then they cover the canned zucchini with ketchup with a terry towel, and after cooling, the roll is placed in the pantry for storage.
Source: https://DachaMechty.ru/retsepty/kabachki-s-ketchupom-chili.html
Delicious zucchini “Chile Rings” for the winter
I believe that food should be not only tasty, but also beautiful. Agree: after all, before a beautiful dish, the hand itself reaches out to try. And if it is also tasty, then it is doubly pleasant to eat.
Join us and let's cook them together with Very Delicious!
Ingredients:
- zucchini - 1.5-2 kilograms;
- water - 1 liter;
- salt - 30 grams (5 teaspoons without a slide);
- sugar - 100 grams (5 tablespoons with a mound);
- tomato paste - 4-5 tablespoons;
- ketchup chili - 150 grams;
- medium sized bell peppers - 4 pieces;
- garlic - 8 large cloves;
- bay leaf - 2-3 leaves;
- dill and parsley - 30 grams each;
- vinegar 9% - 4-5 tablespoons (calculated as 1 spoon per 1 liter liter can).
Delicious zucchini “Chile Rings” for the winter. Step by step recipe
- To prepare this billet, we take young zucchini, with a thin peel, of a small size (in thickness, to fit into a jar).
- We make ribbed sides at the zucchini: for this, in Korean carrots, we peel the skin along the vegetable.
You don’t need to peel off the whole peel, just hold it in one place enough to get beautiful furrows, then we draw next and so on in a circle of zucchini. (We do not discard the cut strips, but put them separately in a bowl.
- We trim the edges of the zucchini, and cut the rest into rings, 0.7-1 centimeter thick. If you cut rings 1 cm thick, then 7 such rings will enter one half liter jar.
- We need to cut a round center in each ring, for this you can use any improvised tool in the form of a cone.
- Put the zucchini in a bowl and fill them with boiling water. Leave to stand for 1-2 minutes, then drain the water.
- Peppers are peeled and cut into small cubes. Garlic is also finely chopped.
- We prepare the chili marinade: add 5 tablespoons of sugar with a mound to the pan with water, 5 teaspoons of rock salt without a hill, tomato paste, chili ketchup.
- Throw chopped bell pepper, garlic, bay leaf.
We put the pan on the stove, bring to a boil, stirring occasionally. - Finely chop the dill and parsley and, as the marinade boils, we throw the greens into it. Boil for about 1 minute and remove from heat.
- We prepare floor liter cans in advance: wash well and steam for 3-4 minutes. It is also necessary to boil the lids.
- In each jar, pour 1 tablespoon of vinegar 9% (you can pour not a full spoon).
- Add a little hot marinade and spread the circles of zucchini alternating with the chili marinade so that slices of pepper and greens fall between the rings. At the end, fill the marinade to the top so that the rings are completely covered.
- We prepare a pan for sterilization: put a small towel on the bottom and pour water, about a third of the height, half a liter jar (possibly less) and bring to a boil.
- We put jars of zucchini into a pot of boiling water.
As you put the cans, the water will rise. We need boiling water not to reach the top of the cans 3-4 centimeters. If there is little water, then add to the pan.
- We cover the jars with lids, reduce the heat so that the water does not boil too much, and sterilize for 15 minutes.
- We take out the cans, roll up, turn over, look through them in a circle so that air does not pass into the can anywhere, cover them with a warm blanket and leave them to cool completely (about at night).
Tip: in the remaining marinade, you can add a little vinegar (about 1 tablespoon if you rolled 4 cans), boil it and use it as a sauce for various dishes. Or cut into small pieces of zucchini, toss into this sauce (it is already with vinegar), boil for 15 minutes and roll into a sterilized jar. It turns out sharp zucchini, but in a different interpretation - also interesting.
Zucchini rings are ready for the winter! They are obtained sweet and sour, with a pleasant, tasty speck. And the best part is that they are very original and beautiful.
This appetizer can be placed on the holiday table without hesitation. I guarantee everyone will like it.
Let's prepare thoroughly for the winter together with “Very Delicious” and make our table even tastier and more varied.
Enjoy your meal!
Korean zucchini salad and zucchini medallions
But since we still have leftovers from zucchini (shavings and cut out center), I want to offer some more recipes where you can apply them. And we get waste-free production.
And from the soft, smooth middle, you can cook fried medallions.
Ingredients:
For medallions:
cut zucchini center; salt, pepper - to taste; flour - 2-3 tablespoons;
vegetable oil for frying.
For zucchini in Korean:
- squash shavings from the peel - 250-300 grams;
- young carrots - 70-100 grams;
- ground pepper - 0.25-0.30 teaspoon;
- ground coriander - 0.5 teaspoon (with a small slide);
- ground red pepper - a pinch;
- sugar - 1 teaspoon with a slide;
- salt - 0.5 teaspoon (to taste);
- garlic - 2-3 cloves;
- vinegar 9% - 1 tablespoon;
- vegetable oil - 2 tablespoons.
Korean zucchini salad and zucchini medallions. Step by step recipe
- We prepare the medallions: salt, cut the squash centers, season with pepper, mix and leave for 10-15 minutes to let the juice flow (since the center itself is soft, it does not need to be infused for a long time).
Dip the circles in flour and fry in vegetable oil, like regular zucchini.
- Step-by-step cooking of zucchini in Korean: grate the young carrots on a Korean carrot grater. Skip the garlic on a garlic or finely chopped.
We combine the zucchini shavings, carrots, garlic, add all the spices: black and red ground pepper, sugar, salt, ground coriander, add vinegar (9%) and vegetable oil.
Mix all the ingredients well, put in a pan or bowl and set to marinate for 30-40 minutes at room temperature.
Just like that, we found a delicious use for leftovers after preservation. Very gentle, soft squash medallions: like seeds - just have time to throw.
And juicy, spicy zucchini in Korean - an overeating! This salad is what you need in the summer heat.
Bon appetit together with “Very tasty”!
