The best recipes for preparing zucchini for the winter with chili ketchup

In winter, I was treated to a spicy preserved zucchini with chili ketchup. And since a huge number of them always increases, every summer the question arises of how to process them. After all, salads, caviar and even lecho prepared for the winter become boring and you want new taste sensations.

I leaf through old books, search on the Internet, but, as they say, it’s better to try once... And it was according to the tested recipe that I decided this year to marinate delicious zucchini with sterilized ketchup. But since I’m too lazy to bother for a long time, I found another option on how to prepare spicy zucchini salads without sterilization.

Preparation

Cut the zucchini into slices and place in clean jars along with dill, garlic, cloves and peppercorns.
Prepare boiling water and pour the zucchini twice over for a few minutes. Then prepare a simple marinade of ketchup, water, salt, sugar and vinegar, boil for 3 minutes, add a packet of “Chili” ketchup and boil for another 2 minutes. Fill the contents of the jars with boiling marinade and immediately roll up. Preparing zucchini with “Chili” ketchup for the winter is very simple. The preparations are usually sealed in liter jars, but if the family is large, you can prepare vegetables in larger jars. Experienced housewives recommend using high-quality ketchup that does not contain thickeners.

Zucchini with ketchup for the winter photo recipe at home

There are a huge number of recipes for preserving zucchini; they differ in the marinade, the presence of various additives and the method of preparation. If you like the combination of this vegetable with tomato, then the recipe is definitely for you. Tomato filling is created on the basis of regular store-bought ketchup (homemade is also suitable). The marinade can be made either rich or light, it all depends on the proportions of ketchup.

Zucchini in this filling turns out crispy, has a sweet and sour taste, and if, for example, you use chili ketchup, then the appetizer will take on completely different notes - it will become spicy.

Zucchini with ketchup for the winter: photo recipe at home

Also, a standard set of spices is thrown into the preparation, nothing extra, this allows you to preserve the natural taste of the vegetable and ketchup without interrupting it with any additional elements.

Ingredients for cooking

What is needed for 4 jars of 500 milliliters:

• 1 kilogram of zucchini;
• 5 tablespoons of ketchup;
• a bunch of parsley;
• 3 glasses of water;
• 50 milliliters of 9% vinegar;
• 4 bay leaves;
• 4 buds of cloves;
• 8 peppercorns;
• 8 cloves of garlic;
• 2 tablespoons sugar;
• 1 tablespoon salt.

How to prepare zucchini with chili ketchup (Torchin, Heinz) for the winter:

Bon appetit and good mood!

How to cook delicious zucchini in a marinade with Chili ketchup - tips for the housewife

You can take any vegetables for cooking, both small and large. However, I recommend choosing small or medium-sized young zucchini. Because they are more tender and sweet in taste.

Avoid overripe and old fruits. If you choose large vegetables, be sure to remove the skins and seeds. After all, “adult” overgrowths have a thick and bitter peel, just like the seeds. This is in no way suitable for canning.

To improve the taste and aroma of the preparation, add your favorite spices and herbs. Choose your favorite set of spices according to your taste preferences. It will be very aromatic, delicious and you will conquer everyone with your culinary skills!

Ketchup can be purchased either store-bought or homemade. With homemade ketchup it will be more tasty and natural. If you can't find chili ketchup on sale, then take regular one and make it spicy. It's made simply by adding fresh chili peppers, pureed or ground red pepper. Adjust the spiciness to your taste. Do not overdo it. Usually, just take a few pinches of ground pepper and the spicy sauce is ready.

Canning jars and lids should be washed well, preferably with soda, and sterilized. Clean dishes are the key to successful and long-term storage of your preserves in the winter.

You can roll our vegetable preparations into both liter and half-liter jars. The lids can be used as regular screw caps or screw caps.

Well, now that you have learned all the recommendations and tips, let’s get down to business and begin our culinary journey.

Ingredients for pickled zucchini:

• zucchini - 1 kilogram;
• onion, white - 1 head;
• carrots - 1 piece;
• water - 550 ml;
• chili ketchup - 4 tablespoons;
• black pepper -10 peas;
• salt - 1 tablespoon;
• sugar - 3 tablespoons
• vinegar 9% - 15 ml.

Zucchini with Chili ketchup for the winter - step-by-step recipe with photos:

Let's prepare vegetables for preserving zucchini in ketchup To prepare homemade zucchini, you need to choose young zucchini (those with soft grains) and carefully peel the skin (if it is not yet hard, you don’t have to peel it). Cut as you like (cubes, slices, quarters, etc.)

Peel the carrots and onions. Cut the onion into half rings, and the carrots into cubes or slices. These vegetables are needed more for the beautiful appearance of the preparation for the winter, although they will also turn out tasty.

Let's prepare jars for zucchini in ketchup. Wash the jars well and dry. Place peppercorns, a few pieces of carrots and a little onion on the bottom. Fill the rest of the space with chopped zucchini. Since the volume will decrease slightly during pickling, you need to fill the jars tightly, lightly pressing the vegetables. Place onions and carrots on top.

Preparing the marinade for pickled zucchini Ketchup marinade. Place the amount of ketchup indicated in the recipe in a saucepan, add sugar and salt. Then vinegar and water. Mix well (if the ketchup doesn't mix well, you can use a whisk). Place the saucepan on the fire and cook the ketchup marinade for 3-4 minutes.

Preserving zucchini in ketchup Fill filled jars with marinade up to the neck. To prevent the jar from bursting from boiling water, you need to place a tablespoon “face down” on top of the jar. And pour the marinade in a thin stream onto a spoon. Place a towel on the bottom of a wide pan and set out the jars. Cover them with the lids you will use to seal the jars. Pour water into the pan up to the hangers of the jars. Place all this on the stove, boil for 7 minutes if using liter jars and 15 minutes if using 1.5 liter jars.

Screw the jars tightly with sterilized lids or roll them with a key. If you are rolling with a key, you need to scoop out a little water from the pan, take out the jar with oven mitts, put it on the table and then roll it up.

Place all jars with pickled zucchini upside down. Wrap in a blanket. They should remain in this form until they cool down (24-36 hours). Then you can send them to be stored in the pantry.

All! Delicious crispy pickled zucchini is ready! Now you know how to cover zucchini with chili ketchup. You can take a sample in a month, but it is better to wait until winter.

Watch the video for another recipe for delicious zucchini preparations for the winter. Canned zucchini in ketchup for the winter - quick and easy, proven recipe.

Awesome recipe for zucchini in ketchup for the winter

This is a very simple step-by-step recipe with photos, it’s a pleasure to cook. Zucchini in spicy tomato ketchup sauce turns out crispy, aromatic, and piquant in taste.

Ingredients for 4 liter jars:

• zucchini – 2.5 kilograms;
• pepper in a pot, garlic - to taste;
• cherry leaves, dill umbrellas - for aroma;
• horseradish root - optional.

Marinade:

• water – 1 liter 200 ml;
• chili ketchup – 400 grams;
• vinegar 9% - 150 milliliters;
• salt – 50 grams (2 tablespoons);
• sugar – 200 grams.

Preparation:

Let's start preparing the ingredients. It is advisable to take young, small-sized vegetables for canning. Before slicing, they should be washed thoroughly in cold water.

We will also peel the horseradish root and garlic. The horseradish root must be chopped. Prepare hot chili ketchup, sugar, salt. Don't forget about vinegar.

We wash the cherry leaves and dill umbrellas with water. If there are no leaves, then you can close without them.

Pour clean drinking water into the pan in which we will make the marinade.

Note to the owner! The quality of the water is important, because we will use it to prepare the marinade sauce for the zucchini. Take purified drinking or well water. Typically, a 1 liter jar takes approximately 200-250 ml. water. Depending on how tightly the vegetables are packed in the jar.

Next, add sugar and salt to the pan according to the recipe.

Then add chili ketchup. You can buy it ready-made in the store, or you can make homemade ketchup and add ground red pepper to taste to make it spicy. Also a good option. Especially if you love everything homemade and natural.

Mix the contents of the pan and place it on the stove.

Bring the marinade to a boil on the stove.

And then, as soon as it boils, pour in 9% table vinegar and then turn off the heat.

Cut off the ends of the zucchini on both sides and cut the vegetables into circles approximately 2 cm thick.

On a note! If you have chosen large sized vegetables with thick skin and seeds. The thick skin must be peeled and the seeds removed. The mugs, if desired, can be cut in half, or into 4 parts, this will make them even more convenient to eat.

We wash the jars with soda and sterilize them in any way that is convenient for you. Place the lids in a saucepan, fill with water, place on the stove and bring to a boil. Boil the lids for 5 minutes from the moment the water boils.

Fill the prepared jars with aromatic spices. In each jar we put: a bay leaf, a couple of cloves of garlic, 2-3 rings of chopped horseradish root, an umbrella of dill, 4-5 peppercorns and a couple of cherry leaves.

The spices have been placed, now we fill the jars with sliced ​​zucchini slices.

On a note! If you want, you can cut the zucchini as you wish, for example, into cubes, slices, halves or quarters. The main thing is that you feel comfortable pricking vegetables on a fork when you eat this preserve.

Fill the jars filled with vegetables to the top with marinade, but not right to the very top.

Make sure that the marinade filling does not spill over the edges.

To prepare delicious zucchini with chili ketchup for the winter, you need to sterilize jars filled with vegetables in a saucepan. Cover the bottom of a large pan with a cloth and place jars covered with lids on top.

Note! It is important not to tighten the lids, but only cover the tops of the jars. Otherwise, when boiling, the jars will simply burst.

Pour warm water into the pan. It is important that the water you add is approximately the same temperature as the marinade in the jars. Otherwise, a large temperature contrast may cause the jars to burst.

Place on the stove and from the moment the water boils in the pan, sterilize and boil for 15 minutes.

After sterilization, turn off the stove, remove one jar at a time from the pan and roll it up. Some cans can be sealed with turnkey iron lids, and some with screw caps. Thus we close all our conservation.

Closed jars do not need to be turned over and wrapped, just leave them on the kitchen counter until they cool completely. And then you need to remove them to a place of permanent storage. You can seal zucchini in ketchup in liter, half-liter or seven hundred gram jars, it all depends on your preferences and desires.

You and I have worked hard and prepared a delicious preparation for the winter, which can be perfectly stored in a pantry, cellar, and even on a shelf in a city apartment.

Zucchini rings with chili ketchup for the winter - an amazing winter delicacy

You can never have too many spicy zucchini in a spicy tomato sauce, so I’m sharing with you a recipe for a culinary delight for five liter containers.

Ingredients for the recipe:

• 5 kilograms of young thin-skinned zucchini;
• 1 bunch of dill and cherry leaves;
• 5 small horseradish leaves;
• 1 garlic head;
• 10 peas of allspice;
• 1.5 liters of water;
• 200 g white sugar;
• 2 tablespoons fine non-iodized salt;
• 200 ml table vinegar;
• 1 cup chili ketchup.

Cooking steps:

1. First, let's deal with the jars; they need to be thoroughly washed on all sides with a soda solution, and then kept over hot steam for 5-7 minutes. After this, place the herbs, peppers and garlic cloves, cut into slices, in glass containers.

2. Cut off the ends of the washed fruits and cut them into rings with a thickness of no more than one centimeter.

3. Place the vegetable rings tightly into the jars, shaking the container periodically so that as much as possible gets in.

4. Next we move on to the process of preparing the filling. In a heatproof container, mix water, ketchup, salt and sugar and bring to a boil. Then turn off the heat, add vinegar and stir.

5. Pour the finished brine hot into filled jars, cover them with lids and sterilize no more than a quarter of an hour after the water boils.

Then we seal the blanks and hide them under a blanket for one day, placing them on the lid.

Recipe for spicy cucumber slices with Torchin chili ketchup

In this preparation, I marinated cucumbers with Torchin ketchup; to my taste, it is best suited for rolling and gives a special touch to the dish. The recipe is for a 1 liter jar.

How to preserve:

Once again we prepare our cucumbers by soaking them for half a day. Then we move on to preparing the filling: add granulated sugar and salt to boiling water, also add Torchin ketchup and boil thoroughly for 10 minutes.

We put all our spices in the jars, compact the cucumbers well and fill everything with tomato preparation. We tightly roll up the jars with lids and place them in a cool place. The dish is ready!

I also suggest watching a video on how to prepare these spicy cucumbers:

Note to the hostess: you can also try making zucchini with this marinade - nothing complicated, the procedure also takes place without sterilization, and the dish turns out excellent!

Zucchini with Korean seasoning

This recipe will appeal to housewives who love preparations with various spices. For aroma and taste, spices for Korean carrots will be added to the brine. And to get a spicy taste, you should choose high-quality “Chili” ketchup.

Ingredients:

Ketchup “Chili” – 250 ml; young zucchini – 3 kg; granulated sugar – 150 grams; regular ketchup – 250 ml; Korean seasoning – 5 grams; salt - to taste; garlic – 2 heads; sunflower oil – 2 cups.

Preparation:

1. Wash the zucchini and cut into large cubes. 2. In a separate pan, mix the zucchini with the rest of the recipe ingredients, minus the garlic. 3. Vegetables are stewed for half an hour after boiling. 4. When five minutes remain until the end of cooking, add grated garlic to the preparation and mix all the ingredients. 5. The finished salad is transferred to jars and sterilized for about twenty minutes. 6. Preservation is tightly sealed with lids and insulated until cooled.

Requirements for the selection of ingredients

The main component of the preparation is zucchini. For cooking, it is better to choose unripe vegetables, pronounced green in color with delicate thin skin and underdeveloped seeds. If the vegetable is ripe, it is better to cut out the seed part and remove the skin.

You need to choose high-quality chili, with a minimum amount of synthetic ingredients. The taste of ketchup will largely determine how spicy and fragrant the finished dish will be.

Greens are taken only recently cut, without signs of wilting or spoilage. If you don’t have it, it is permissible to take dry herbs - ready-made mixtures or collected and dried yourself.

Homemade apple and basil ketchup “The most delicious”

You will need:

• Tomatoes – 2 kg
• Apples – 0.5 kg
• Garlic cloves – 10 pcs.
• Basil – 1 large bunch
• Salt – 3 tsp.
• Sugar – 5 tbsp. l.
• Ground multi-colored pepper – 1 tsp.
• Ground dried basil – 1 tsp.
• Vinegar 9% - 2 tbsp. l.

Wash the tomatoes, cut them into 4 parts and put them in a saucepan. Turn on the stove at low temperature. After 20 minutes, the tomatoes will release juice and boil. Don't forget to stir them so they don't burn at the initial stage.

Cut the core out of the apples, cut them into cubes and send them to the tomatoes for 30 minutes.

Wash the basil thoroughly. Separate the leaves from the branches. We tie the stems with thread and put them in a pan. We take them out after 10 minutes and throw them away.

Instead, add basil leaves, crushed garlic, salt, sugar, dry spices and vinegar. After 5-7 minutes, taste it and, if everything suits you, remove it from the stove.

Immerse the blender in the pan and grind the vegetable mixture. And then we pass the whole mass through a metal sieve into a clean pan. Bring to a boil, reduce heat and wait 3 minutes.

All! Ketchup yield is about 800 grams. You can pour it into sterilized containers. For storage at room temperature, be sure to screw on sterilized iron lids.

If you didn’t know how to make real Italian ketchup with sweet apple notes and aromatic spices, then this simple recipe will help correct the awkward situation. The effect of a Mediterranean holiday will be fully achieved if you season stewed seafood with this sauce.

Zucchini in “Chili” ketchup without sterilization

Composition (for 6 l):

• zucchini - 3–3.5 kg;
• “Chili” ketchup - 0.42–0.45 kg;
• water - 1.5 l;
• salt - 40 g;
• sugar - 0.2 kg;
• bay leaves - 6 pcs.;
• allspice peas - 12 pcs.;
• cloves - 6 pcs.;
• garlic - 6 cloves;
• table vinegar (9 percent) - 0.2 l.

Cooking method:

• Sterilize jars washed with soda over steam or in the oven. Boil the lids that fit them.
• Place clean and dry spices, as well as peeled garlic cloves, into prepared jars.
• Wash the zucchini and pat dry with a napkin. If necessary, remove skins and coarse seeds. Cut the zucchini pulp into bars about 1 cm wide and 3 cm long.
• Place zucchini in prepared jars.
• Boil water, pour in the zucchini, cover the jars with lids, wait 10 minutes, drain the liquid from the jars.
• Repeat the described procedure twice more.
• In a saucepan, combine water, ketchup, salt, sugar, vinegar. Bring to a boil, cook for 5 minutes. During this time, the filling should acquire a uniform consistency.
• Pour the hot sauce over the zucchini. Seal the jars tightly, turn them over and wrap them.

After a day, the jars can be returned to their normal position and moved to a place of permanent storage. The appetizer stands well at room temperature, despite the fact that it was prepared without sterilization.

Crispy and spicy pickled zucchini for the winter

This recipe is similar to how cucumbers are pickled - with aromatic herbs and other spices. The zucchini turns out crispy and stores well. The jars need to be washed with soda in advance; there is no need to sterilize them.

Ingredients (per 1 liter jar):

• zucchini - how much will fit?
• bay leaf - 2 pcs.
• cloves - 2 pcs.
• dill umbrella - 1 pc.
• black peppercorns - 5-6 pcs.
• garlic - 2 cloves
• cherry and currant leaves - 1 pc.
• white mustard beans - 0.5 tsp.

For brine in 6 liter jars:

• water - 2.5 l
• sugar - 250 gr.
• salt - 3 tbsp.
• vinegar 9% - 400 ml

Cooking method:

1. It is better to take zucchini for pickling with soft seeds, young ones. All greens need to be washed well, doused with boiling water, and dried. At the bottom of a clean liter jar, place a cherry and currant leaf, 1 dill umbrella, 1 bay leaf, 1 cut garlic clove, 5-6 black peppercorns.

2. Rinse the zucchini well, trim the edges and cut in any way you like. You can cut into circles, semicircles, cubes or cubes. The cutting method is not important, do what is most convenient. Place the pieces in a jar. First fill half a jar and add another bay leaf and another chopped clove of garlic. Also add 2 cloves and then fill the jar with the main product.

3.Pour some mustard seeds into the jar on top. Use the amount of this spice according to your taste.

4. Prepare the marinade. Pour boiled water into a bowl, hot or warm. Add sugar, salt, vinegar and stir until the crystals dissolve. There is no need to boil or cook the marinade. Pour the marinade over the zucchini and cover with sterilized lids.

5. All that remains is to sterilize the workpiece. To do this, take a large saucepan, put a kitchen towel on the bottom, and place the jars. Fill with warm water up to the hangers and bring this pot to a boil. Next, sterilize for 10 minutes. During this time, the zucchini should change color and become slightly yellowish.

6.Take out the cans and roll them up immediately. Turn it over and check if the lid is leaking. If there is a leak, you need to reroll it. Turn the jars over and cover them with a blanket, let the preservation cool completely. This will take a day, or even two. So the pickled zucchini is ready for the winter. Simple and fast, and most importantly - delicious.

Excellent recipe for assorted cucumbers and peppers

Zucchini can be pickled not only separately, but also combined with other vegetables: cucumbers, sweet bell peppers, cauliflower. In this recipe we will look at canning assorted vegetables.

For preparation you will need:

• zucchini;
• bell pepper;
• cucumbers;
• water;
• “Chili” ketchup or any other spicy variety – 4 tablespoons;
• granulated sugar – 200 g;
• salt – 2 tbsp. l.;
• vinegar;
• black pepper.

How to cook:

1. We prepare and sterilize jars for future snacks.
2. We wash the vegetables well in running water.
3. Cucumbers should be soaked for a few minutes.
4. We cut the zucchini into rings or half rings, and the pepper into slices. Small cucumbers can be put whole, but large ones are better cut.
5. Cook the marinade over low heat. Add ketchup, sugar, salt to the water. After removing from heat, add a glass of 9% apple cider vinegar.
6. Pour the resulting mixture into jars pre-filled with chopped vegetables.
7. Add 4 black peppercorns to each jar.
8. Sterilize the jars in boiling water and seal them.

Zucchini with spicy ketchup

This recipe produces delicious winter vegetables that are not too spicy. They can be served as an appetizer or side dish for meat and fish dishes.

To prepare this recipe you will need the following products:

• two small zucchini;
• glass of water;
• chili ketchup - tablespoon;
• dessert spoon of salt;
• sugar 40 g;
• black peppercorns - 6 pieces;
• parsley;
• vinegar - 30 g.

The output is one 700 gram jar.

Detailed preparation

Rinse the vegetables thoroughly under running water. Then cut them into circles no more than one centimeter thick.

Place the zucchini in jars and shake a little. Thanks to this, they will lie tightly to each other. Place black peppercorns in jars.

Make the marinade. Take a pan, pour water into it, put ketchup, sugar, salt. Stir everything well and put on gas. Cook for about 3 minutes until the salt and sugar are completely dissolved. After this, pour vinegar into the marinade, boil again and remove from heat. Pour the resulting marinade over the zucchini. Place a sprig of greenery on top.

Now the jars need to be sterilized for 8 minutes without closing them tightly with a lid. After this, close the lids tightly, cover with a warm blanket and let cool, remembering to turn them over. It is best to store zucchini prepared according to this recipe for the winter in a cellar or pantry.

Ingredients

• 2 medium sized zucchini;
• 1 glass of water;
• 1 tbsp. spoon with a heap of ketchup;
• 1 dec. spoon of salt;
• 40 g sugar;
• 6 black peppercorns;
• Parsley sprigs;
• 30 g vinegar.

From these ingredients, 0.7 liters of the finished product is obtained.

How to cook canned zucchini with chili ketchup

Take medium-sized zucchini and wash them well under running water. Cut into slices 1 centimeter thick. We fill the prepared sterile jars with zucchini circles, shake them a little so that they fit tightly together. Throw aromatic black peppercorns into the jar.

Let's prepare the marinade. To do this, pour a portion of water into the pan, add ketchup, salt and sugar, stir and put on fire. Cook the marinade for about three minutes. The salt and sugar crystals should dissolve. At the end of cooking, pour a measured amount of vinegar into the marinade, bring it to a boil again, then quickly remove from the heat and pour in the zucchini slices. Place a sprig of parsley on top.

Sterilize the jars without sealing for 8 minutes. Seal the jars hermetically with sterile lids. Cool under a warm blanket, after turning them upside down. We store pickled zucchini with ketchup in the pantry/cellar.

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Recipe No. 2. Zucchini with ketchup for the winter “You will lick your fingers”

Zucchini snack sticks with ketchup are a great addition not only to a lunch meal, but also to a holiday dinner. These zucchini can be sealed in jars and enjoyed in the winter, or you can marinate in the refrigerator for a day and eat them the next day. To create this appetizer, it is better to use young zucchini. You need to take standard ketchup, without any additions.

What is necessary:

• 500 grams of zucchini;
• 250 milliliters of clean water;
• 75 grams of ketchup;
• 4 pieces of allspice;
• 2 bay leaves;
• 50 grams of granulated sugar;
• 0.5 tablespoon of salt;
• 50 milliliters of vinegar;
• a pinch of hot pepper mixture.

How to cook delicious zucchini with ketchup for the winter without sterilization:

First you need to start sterilizing the jars. Before starting this process, the jars need to be washed well with soda and dried a little. Then process them over steam, boiling or in the microwave.

When the container is ready, you can start preparing the dish itself. Remove the top layer from the zucchini, rinse with water, and chop into long strips, as indicated in the photo. Place zucchini slices tightly into prepared jars, fill with hot water to the brim, and leave in this state for a minute. Then pour the water from the cans into a saucepan of suitable volume, which must be immediately placed on the stove. Place the specified amount of ketchup into the container and stir the mixture.

Canning zucchini is a simple and fairly quick task. Of course, only if you cook a moderate portion.

Required ingredients:

• zucchini – 5 kg;
• horseradish, dill;
• garlic – 1 head;
• water – 1.5 l.;
• granulated sugar – 1 faceted glass;
• a glass of 9% apple cider vinegar (not to be confused with vinegar essence!);
• salt – 2 heaped tablespoons;
• “Chili” ketchup – 250 ml package.

Step-by-step instruction:

1. We sterilize jars. It is convenient to use small volume containers.
2. Methods of sterilization: over steam, in boiling water, in an electric oven, in a microwave, in a dishwasher and in potassium permanganate. You can choose any one. The most common and familiar are the first two types.
3. Place horseradish leaves, dill and garlic cloves on the bottom of sterilized jars.
4. Cut the zucchini into rings. If the fruits are large, then you can also use half rings.
5. Distribute evenly among jars.
6. You need to prepare the marinade. Mix sugar, salt, ketchup, water and vinegar. We put it on fire. The marinade should boil.
7. Pour the boiling sauce over the zucchini.
8. Next comes the second stage of sterilization. Boil the jars with the almost finished product in a saucepan with water for 15 minutes.
9. Now all that remains is to roll up the appetizer. Turn the jars over and wait for them to cool completely on their own.

This savory snack will warm your bellies during the cold and dreary winter. Surprise your loved ones with the unusual taste of an old dish.

Zucchini for the winter in tomato sauce with garlic: an awesome recipe

This recipe is not the easiest, since you need to cook the sauce that will be poured over the zucchini. But the taste of such preservation is excellent, it’s worth a little tinkering. The proportions given are quite large, so for the first time you can do a little for testing. And if you like it (you should like it), then make a “basin” right away.

Ingredients:

• young zucchini - 5 kg
• ripe tomatoes - 2 kg
• onions - 1 kg
• garlic - 1-2 heads
• hot pepper - 2-3 pcs. or ready ground red pepper
• sugar - 100-150 gr.
• salt - 2 tbsp. with a slide
• vinegar 9% - 3 tbsp.
• vegetable oil for frying

How to preserve zucchini:

1. Wash the tomatoes and cut them into arbitrary pieces. Place the chopped tomatoes in a blender and puree them. Pour the tomatoes into the pan and bring to a boil. Then reduce the heat and simmer until the volume of the puree is reduced by half.

2. Peel the onion and garlic. Grind the hot pepper or use ready-made ground pepper. Heat vegetable oil in a frying pan. There should be enough of it to cover the bottom of the dish. Cut the onion into large pieces (in half and then into 4-5 parts). Place the onion in the hot oil and fry over high heat, stirring constantly, until soft. There is no need to fry until brown, wait until it becomes transparent, that will be enough.

4. Grind the prepared onion in a blender until smooth. Add this onion to the cooking tomatoes, stir and continue cooking until thickened.

5. Wash the zucchini, trim the ends and cut into 1.5-2 cm circles, not very thin. Young specimens do not need to be cut off.

6.Now prepare the dressing for the sauce. To do this, place peeled garlic and 0.5 tsp in a blender bowl. ground red pepper, 100-150 grams of sugar, 2 heaped tablespoons of salt and 3 tablespoons of vinegar. Mix all these ingredients with a blender.

7. Cover a large baking sheet with parchment and grease it with vegetable oil. Place the zucchini and bake them in the oven at 200 degrees for 20-25 minutes until soft.

8.Place the baked zucchini in a saucepan.

9. At the end of preparing the sauce, add garlic dressing to it. Stir and taste.

10. Start putting the snack in clean jars, washed with soda. Keep the sauce on the stove to simmer. Also place the zucchini in the pan over low heat so that the vegetables do not cool down. Pour some sauce into the bottom of the jar. Place zucchini slices on top. Next is the sauce again - circles. The top of the pieces should be covered with filling.

11.Cover the jar with a sterilized lid (but not tightly so that air can escape from the jars) and place in a large saucepan to sterilize. Cover the bottom of the pan with a cloth to prevent the jars from bursting. Fill the jars with boiling water up to the hangers and put them on the fire to sterilize. When the water boils, time it for 20-25 minutes. After this time, remove the jars from the boiling water (it is convenient to use special tweezers) and screw (or roll up) the lids.

12. Turn the jars over, place them on a blanket and cover with something warm on top. Leave the resulting appetizer—winter zucchini—until it cools completely. Then you can store it directly in the apartment. It turns out very tasty, tomato sauce goes well with baked zucchini.

Zucchini in chili ketchup with garlic and herbs

According to this recipe, the zucchini turns out crispy, keeps its shape, and the marinade with chili ketchup acquires an aroma and rich taste due to the spices. This preparation is very useful in winter for serving with the main dish as a side dish. My family loves these zucchini with mashed potatoes and cutlets.

Ingredients:

• zucchini – 680 g;
• dried laurel – 2 leaves;
• parsley – 4 sprigs;
• peppercorns – 6 pcs.;
• garlic – 3 cloves;
• chili ketchup – 260 ml;
• salt – 25 g;
• vinegar – 230 ml;
• sugar – 155 g;
• water – 1.6 l.

Preparation

Before closing the zucchini with chili ketchup, place the pre-washed jars for sterilization along with the lids. While the container is sterilizing, cut the washed zucchini into circles, but not too large. Having prepared the vegetables, take the marinade, for which you should combine the last five ingredients together. Leave the marinade to come to a boil over medium heat, and place the herbs, peppers, crushed garlic cloves and pieces of zucchini into the jars.

Pour the contents of the jars with boiling marinade and cover with sterile lids and place in a saucepan. Pour water between the jars “up to the hangers” and bring to a boil. Cook for about fifteen minutes, then roll up the lids and remove the jars “under the fur coat”.

Prepare the marinade and chili ketchup

Marinade with ketchupChili ketchup

Marinade with ketchup

Classic marinade recipe

1. Mix all ingredients in a saucepan, bring to a boil over high heat and cook for 2 - 3 minutes until sugar and salt dissolve.
2. Pour the hot, still boiling marinade over the prepared zucchini. Roll up pickled zucchini with chili ketchup.

Chili ketchup

for chili ketchup you need:

• Half a kilo of tomatoes (both red and green are suitable).
• Two large bell peppers.
• Two medium onions.
• One chili pepper without seeds.
• One tablespoon of salt.
• Two to three tablespoons of sugar.
• One to two tablespoons of vinegar essence.

Preparation:

1. Wash, peel and chop all vegetables in a blender, slowly adding salt and sugar.
2. Cook over medium heat for about 30 minutes.
3. Add vinegar and cook for another 2 - 3 minutes.

You can pour this ketchup into zucchini cubes or circles. It is better to store the preparations in a cellar or a dark, cool, well-ventilated pantry. And if you are looking for more interesting recipes for preserving zucchini, we suggest you try Korean Zucchini or Lecho!

Note to the hostess

1. Thanks to folk wisdom, everyone has learned that fish rots from the head, but there are no aphorisms about zucchini and zucchini. You will have to be guided by observations: these vegetables, on the contrary, begin to deteriorate from the tail side. When buying them, you should feel the area close to the stalk. If it is much softer than the opposite part, it means that the raw materials for preservation are not entirely suitable. We want evenly dense fruit.

2. Ketchups with the name “Chili” are produced by dozens of manufacturers – well-known in our country and regional ones. These products, of course, have similar features, but there are also a lot of differences: some sauces are extremely hot, others have a moderate, slight pungency. For zucchini preparation, you need to choose one that has already been tried many times, so that you don’t have to lament unfulfilled expectations about the taste of winter supplies.

3. It’s good that silicone products began to be produced for kitchen needs. For example, during the canning period, thin gloves made from this wonderful material will help out the housewife. They will prevent hand burns; unlike rubber ones, a wet glass container will not slip out of them. In addition, freedom of movement with your fingers is preserved - you will be able to remove hot jars from the pan by their necks and confidently hold them during the rolling process.

How to cook “Zucchini with chili ketchup for the winter”

Prepare your ingredients.

Wash and sterilize the jars, put spices to taste on the bottom - peppercorns and bay leaves.

Cut the zucchini into cubes and place tightly in jars.

Pour hot water over the zucchini and leave to stand for 10 minutes.

Drain the water and add chili ketchup. Stir until smooth.

Add sugar, pour in oil, boil the marinade, pour in vinegar and immediately remove from heat.

Pour the hot marinade over the zucchini.

Roll up the lids and let cool under the “fur coat”.

Store prepared zucchini with chili ketchup in a regular pantry for the winter. Yield: one 0.5 liter jar. Bon appetit!

Zucchini with chili for the winter

Vegetables prepared according to this recipe have an original, sweet and sour taste.

For a 1 liter jar you need to take:

• a couple of medium young zucchini;
• one and a half glasses of water;
• one and a half tablespoons of chili ketchup;
• half a tablespoon of salt;
• a quarter cup each of vinegar and sugar;
• allspice and black peppercorns - 4-5 pieces each;
• one bay leaf;
• half a carrot and an onion.

This recipe needs to be prepared like this. Due to the fact that zucchini is needed young, there is no need to completely remove the skin from them. Therefore, you need to take a knife and scrape off the peel with it . Cut vegetables into pieces of arbitrary sizes.

Cut the carrots into half circles, the onion into half rings. Place pepper and bay leaf at the bottom of the prepared jars, add some carrots and onions. Then place the zucchini tightly.

Now it’s time to prepare the marinade. Take a saucepan, pour salt, sugar, ketchup into it, pour vinegar, water and put on fire. If the ketchup does not dissolve well, use a fork or whisk to make the marinade of a uniform color. Bring liquid to a boil.

Now you need a tablespoon. Place the convex side up on the zucchini and pour the marinade in a thin stream to the very top.

Next you need a larger saucepan. You need to put a napkin or towel . Then put the jar filled with vegetables and cover with the lid that you are going to use to close it later. Pour water into the pan so that its level rises to the shoulders of the jar. Place the pan with the jar on the fire, boil and sterilize the liter jar for 5-7 minutes. If the capacity is 1.5 liters, then sterilization takes 15 minutes.

Now you can roll up the zucchini for the winter, turn it over and wrap it in a warm blanket. You need to wait until it cools completely and then move the zucchini to the pantry.

Quick zucchini

This recipe is suitable for those who do not like to tinker with preparations for a long time. It will take no more than an hour to prepare the snack.

Products:

• zucchini – 2 kg;
• parsley;
• black pepper;
• sugar and salt - 3 tablespoons each;
• 1 cup 9% apple cider vinegar;
• “Chili” ketchup – 150 ml.

The speed of preparation lies in the absence of a sterilization process:

1. Zucchini is cut into thin slices. Wash well with running water. Then soak for a couple of hours.
2. Dill and black pepper (4 peas each) are placed in jars.
3. We put water on the stove. Bring to a boil. Put salt and sand, ketchup. At the very end, pour out the vinegar.
4. Fill the jars with boiling water. The zucchini should be packed tightly so as not to float in the resulting brine.
5. Let's roll up. We are waiting for it to cool down. Store in a cool place.

Without vinegar

Not every housewife welcomes the use of vinegar in her homemade preparations. Let's look at how you can cook zucchini without adding it.

Ingredients:

• zucchini;
• water 1.5 liters of water (preferably spring water);
• citric acid – 6 g;
• salt – 2 tbsp. l.;
• granulated sugar – 1 cup;
• “Chili” ketchup – 4 spoons;
• garlic;
• greenery.

Cooking process:

1. After thorough washing, the zucchini is soaked in cold water for 1.5 hours.
2. Then the vegetables cut into slices are placed in pre-sterilized jars. Garlic and herbs are also added to them.
3. The marinade is prepared as follows: mix water, ketchup, citric acid, salt, sugar. This entire mixture is brought to a boil over low heat.
4. While boiling, the marinade is poured into jars. The jars should not be cold, otherwise they will burst.
5. This appetizer is served hot. When sufficiently cooled, the zucchini is immediately refrigerated.

Subtleties of cooking zucchini with chili sauce for the winter

For those who are making a new workpiece for the first time, we will give some useful tips to help avoid mistakes:

1. Chili is traditionally a very spicy ketchup. For those who avoid excessive heat, it is better to reduce the amount of ketchup. The dish is unlikely to appeal to children and people with digestive problems.
2. You can make your own chili ketchup if you wish.
3. After filling and sterilization, zucchini settle strongly, so they need to be laid very tightly, filling all the voids and lightly compacting.
4. The best container volume is 1 liter. Jars and lids are prepared in advance. You also need to find a pan for sterilization if this method is chosen. You will need to place a towel or stand at the bottom to prevent the jars from coming into contact with the fire.
5. You can highlight the taste of the vegetable by adding your favorite seasonings and vegetables - basil, celery, cloves, bell pepper or others.

Don't forget that the finished chili sauce already contains vinegar, so you need to add a little of it so that the canned zucchini is not too sour. Help: using these recipes you can prepare zucchini and squash for the winter.

Zucchini in spicy ketchup with apple cider vinegar

This recipe is suitable for housewives who prefer not to use vinegar essence in preparations. To make the zucchini taste less harsh, add apple cider vinegar to the brine.

Ingredients:

Hot ketchup – ½ cup; black pepper – 8 peas; young zucchini – 1 kg; apple cider vinegar – 80 ml; salt - to taste; granulated sugar – 50 grams; filtered water – 500 ml.

Preparation:

1. Jars are sterilized and dried before use.

2. Wash the zucchini and then cut it into thin rings. This recipe definitely uses young vegetables.

3. Place several peppercorns in each container, and immediately place slices of vegetables on top. You should lay out the zucchini as tightly as possible.

4. Bring water to a boil in a saucepan, then pour boiling water over the vegetables for a couple of minutes, after which the liquid is poured back into the jar.

5. Place hot ketchup in a saucepan with water, add salt and 50 grams of sugar.

6. Bring the marinade to a boil, and then pour 80 milliliters of apple cider vinegar into the brine. Leave the marinade to simmer for a minute, then immediately pour boiling brine over the zucchini.

8. The vegetables are allowed to stand for about five minutes, the liquid is poured into the pan and brought to a boil again. The pouring procedure is repeated three times, after which the blanks can be sealed with lids and insulated until cooled.

Advice!

If you don’t like spicy preparations, then “Chili” ketchup can be replaced with a less spicy tomato sauce.

Zucchini with “Chili” ketchup without sterilization

A snack without sterilization requires less time to prepare, which is why it is popular. For aroma and taste, the recipe includes onions and fresh carrots.

Ingredients:

Large carrots - 1 piece; young zucchini - 2 pieces; sweet peas – 4 pieces; spicy ketchup – 100 grams; salt - to taste; onion – 1 piece; bay leaf - 3 pieces; purified water – 300 ml; vinegar 9% – 50 ml; granulated sugar – 10 grams.

Preparation:

1. The zucchini is washed and then peeled. 2. Vegetables are chopped into large cubes or cut into strips. 3. The carrots are peeled, then washed and chopped into strips. 4. Peel the onion, wash the vegetable and cut into very thin rings. 5. Place a bay leaf and a few peppercorns in each jar. 6. Place some onions and fresh carrots in the container. 7. Place the zucchini on top of the vegetables; the vegetables should be placed as tightly as possible. 8. Boil water in a small saucepan, then add a little salt, one hundred grams of ketchup, sugar and vinegar. 9. Leave the marinade to simmer on the fire for about five minutes, then pour the brine into the jars of vegetables. 10. Roll up the lids with a key and insulate the snack for three days.

Advice! It is very important to turn the jars over, as steam will form under the lid, which can lead to an “explosion” of the jar.

Recipe for winter zucchini with chili ketchup without sterilization

I suggest you try an unusual method of pickling zucchini without boiling and preparing the filling separately. Despite the fact that the delicacy is not prepared in the usual way for many, the delicacy tastes great throughout the winter, and the vegetables remain dense and crunchy.

For two liter jars we will need:

• 1 kg of milky ripe fruits;
• 2 garlic cloves;
• 4 teaspoons of hot ketchup;
• a small bunch of green dill;
• 2 laurel leaves;
• 10 black peppercorns;
• 2 teaspoons mustard seeds;
• 6 tbsp. spoons 9% vinegar;
• 4 teaspoons of salt without a slide;
• 2 teaspoons of sand;
• 600 ml water.

Cooking method:

1. Wash the jars with soda solution, rinse thoroughly and keep over hot steam for 7 minutes. After this, we throw dill sprigs, pepper, bay, and garlic cut in half to the bottom.

2. We wash the vegetables under running water, cut off the tail and stem, cut into half rings and place in jars. Don’t forget to shake the container periodically so that all the fruits fit. Place all the remaining seasonings on top - mustard, ketchup, salt, sugar.

3. Pour boiling water over our preparations, add vinegar. The liquid must be poured in a thin stream to avoid getting burned and to prevent possible damage to the glass container.

4. Screw on the jars with boiled metal lids, put on gloves and begin to monotonously turn the preserves over to dissolve the spices and distribute them evenly. Then put the zucchini on the lid, cover with a thick towel and wait 12 hours. After the time has passed, we take the workpiece to a cold pantry.

Pickled cucumbers with chili ketchup: recipe without sterilization

A very simple and tasty recipe. The vegetables here remain whole, thereby retaining all their juice. And the best part is that it’s done in a matter of seconds, because according to this recipe, rolling cucumbers with chili ketchup requires no sterilization!

So, to screw these cucumbers into a liter jar, we will need:

• 650 g medium-sized cucumbers;
• 50 ml chili ketchup;
• 25 g salt;
• 18 g sugar;
• 1 tbsp. vinegar;
• 3 pcs. peppercorns;
• 1 clove of garlic;
• 1 head of dill.

How to cook:

So, first we need to prepare the cucumbers. To do this, we wash them thoroughly and soak them in water for about 4 hours. Now let’s start cooking: put a head of dill, pepper and garlic in a jar.

We put our prepared cucumbers in a jar and fill it with boiling water. Let them sit for about 4 minutes and then drain this water. We repeat the procedure, but this time with new, clean water. Fill our cucumbers with new boiling water and leave for 15 minutes.

After a quarter of an hour, pour our water into the saucepan. Sprinkle salt and sugar inside, add chili ketchup and thoroughly boil our future marinade. Next, pour vinegar into the saucepan, stir and pour our ketchup filling onto the cucumbers.

We roll up the jar with an iron lid and leave it for storage in a cool place. Note to housewives: if you wish, you can also roll up sliced ​​cucumbers, the recipe will still be excellent!