For all who believe that a bottle of ketchup can only become a good addition to a dish of spaghetti, we hasten to present the original zucchini recipes with chili ketchup for the winter.
Zucchini in ketchup chili - recipe for winter
Preservation will be much easier and faster if you use a little bit of ketchup in a simple marinade. The result will be no worse than if you were cooking zucchini in tomato juice .
Ingredients:
- zucchini - 680 g;
- Dried Lavra - 2 leaves;
- parsley - 4 branches;
- peas of pepper - 6 pcs .;
- garlic - 3 teeth;
- ketchup chili - 260 ml;
- salt - 25 g;
- vinegar - 230 ml;
- sugar - 155 g;
- water - 1.6 liters.
Preparation
Before you close the zucchini with ketchup chili, put the pre-washed jars on sterilization with the lids. While the container is sterilized, the washed courgettes are cut into pieces of the desired shape and size, only not too large. After preparing the vegetables, grasp the marinade, for which you need to combine the last five ingredients together. Leave the marinade to reach a boil over medium heat, and spread the cans, greens, peppers, crushed chives and pieces of courgettes themselves. Fill the cans with a boiling marinade and cover with sterile lids. Canned zucchini with chilli after rolling should be cooled in an inverted form before storing them.
Marinated zucchini with ketchup chili
To prepare such a billet you can use even zucchini-overgrown, 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 teeth;
- ketchup chili - 210 ml;
- water - 1.7 liters.
Preparation
Wash the banks thoroughly with soda, and lower the lids in boiling water. Marrows divide into circles in the thickness in centimeter lay on a bottom of jars together with leaves of a horse-radish and the crushed garlic teeth. Simultaneously put a mixture on the stove for marinade from salt, sugar, vinegar, water and ketchup. Once the marinade starts to boil, leave it to boil for a couple of minutes, and then immediately fill them with the contents of the cans.
Zucchini marinated with ketchup chili without sterilization, quickly rolled up and left inverted until cooling.
Courgettes in Korean with ketchup chili
Ingredients:
- zucchini - 2.9 kg;
- acute ketchup - 290 g;
- ordinary ketchup - 290 g;
- salt - 25 g;
- a mixture of spices for Korean carrots - 5 g;
- vegetable oil - 195 ml;
- sugar - 180 g;
- garlic - 55 g.
Preparation
Vegetables cut into small cubes. In enameled dishes, mix together all the other ingredients from the list except garlic. Put zucchini in the sauce and cook for about half an hour. At the very end, put garlic through the press into the workpiece. Wash the preserving jars, distribute the preform in them and send them to sterilization.
How to preserve zucchini with chicken ketchup?
Ingredients:
- zucchini - 640 g;
- ketchup acute - 75 g;
- water 640 ml;
- cloves - 3 buds;
- garlic - 7 teeth;
- salt - 25 g;
- dill umbrellas - 6 pcs .;
- sugar - 65 g;
- vinegar - 135 g;
- sweet pepper - 5 peas.
Preparation
Zucchini slice thick slices and lay in clean jars with dill umbrellas, garlic, cloves and peppercorns. Prepare a simple marinade from ketchup, water, salt, sugar and vinegar. Once the marinade boils, pour the contents of the cans and cover them before shipment for sterilization. Sterile blanks roll and leave until cooled.