6 recipes for canned zucchini with chili ketchup for the winter with and without sterilization

Zucchini is traditionally grown in gardens and summer cottages. They are high-yielding, low-calorie, preserve their flavor well when canned, and have a pleasant texture. They are used in caviar, pickling, and in many salads. Let's look at how to preserve zucchini with ready-made chili ketchup for the winter, using the best, time-tested recipes.

The intricacies of preparing zucchini with chili sauce for the winter

For those making a new piece for the first time, here are some helpful tips to help you avoid mistakes:

1. Chili ketchup is traditionally very hot. Those who prefer a more spicy flavor should reduce the amount of ketchup. This dish is unlikely to appeal to children or those with digestive issues.
2. You can make your own chili ketchup if you wish.
3. After soaking and sterilizing, zucchini will settle a lot, so they need to be packed very tightly, filling all the empty spaces and lightly compacting them.
4. The best container size is 1 liter. Prepare the jars and lids in advance. You'll also need a sterilizing pan, if that's the method you're using. Place a towel or trivet at the bottom to prevent the jars from coming into contact with the flame.
5. You can enhance the flavor of the vegetable by adding your favorite seasonings and vegetables – basil, celery, cloves, bell pepper, or others.

Keep in mind that ready-made chili sauce already contains vinegar, so you only need to add a little to prevent the canned zucchini from becoming too sour. Note: these recipes can be used to preserve zucchini and squash for the winter.

Requirements for the selection of ingredients

The main ingredient for this preparation is zucchini. For cooking, it's best to choose unripe vegetables that are distinctly green, with delicate, thin skin and underdeveloped seeds. If the vegetable is ripe, it's best to remove the seeds and peel.

Sometimes small specimens are preserved whole, like cucumbers. This can be done by those who grow their own and can harvest at any time.

Choose high-quality chili with a minimum of synthetic ingredients. The flavor of the ketchup will largely determine how spicy and aromatic the finished dish will be.

Use only freshly cut herbs, showing no signs of wilting or spoilage. If unavailable, dried herbs can be used—either ready-made mixes or those you've collected and dried yourself.

Methods for marinating zucchini with chili sauce

Since zucchini itself has a delicate, subtle flavor, choosing the right ingredients and seasonings is important. Let's look at the best recipes, devised and tested by generations of cooks.

A classic recipe for finger-licking goodness

For this popular and delicious pickled product you will need:

• zucchini – 3 kilograms;
• dill;
• garlic – 1 head;
• aromatic leaves for smell and piquancy – laurel, cherry, others.

The filling is prepared using the following components:

• water – 1.5 liters;
• salt – 2 tablespoons;
• sugar – 4 tablespoons;
• chili – 250 milliliters;
• table vinegar – 100 milliliters.

Place the well-washed spices into prepared jars. Cut the zucchini into rings or slices of equal size and thickness. Fill the jars as tightly as possible, preventing any deformation or breakage. To avoid jars that are half-empty, avoid using thick slices, as this will leave large voids.

Prepare the brine using filtered water, thoroughly mixing the ingredients. Bring to a boil and simmer over low heat for 3-5 minutes. Finally, add 9% vinegar.

Pour the brine over the jars until it begins to overflow slightly. Don't screw the lids on, just cover them. Place them in a sterilization container, avoiding close contact.

The surface should not be higher than the shoulders, otherwise, during vigorous bubbling, water may get into the preparation and spoil the salad.

Sterilization time:

• 5 liters – 7 minutes;
• 7 liters – 10 minutes;
• 1 liter – 15 minutes.

If the salad has settled and there's some space left, lift the lid and add boiling marinade, continuing the sterilization process. Remove the jars with special tongs (a good idea to have) and seal them.

A quick recipe without sterilization

This cooking method not only saves time and heat in the kitchen, but also prevents the pickled vegetables from being exposed to prolonged heating and retains their firmness and crispness.

For a liter container you will need:

• zucchini – 2 pieces, about a kilogram;
• water – 350-400 milliliters;
• chili – 1.5-2 tablespoons;
• laurel;
• a basket of dill;
• bell pepper – 0.5 pieces;
• vinegar – 2 tablespoons.

Carefully and tightly pack the spices and zucchini into the container. Bring the water from the kettle to a boil, making sure it reaches the very top. Let it simmer for 5-10 minutes. Drain the water. Repeat the process one more time. Meanwhile, prepare the brine for the preserves, adding 1 teaspoon of salt, 2 tablespoons of sugar, and ketchup.

Once boiling, heat for 3 minutes. Fill the jar to the top and pour the vinegar directly into the jar. The lids are already prepared; roll them up. Wrap the jars well to ensure they warm up.

With this method, you cannot stop during cooking - the zucchini must remain hot the entire time after you pour boiling water over it for the first time.

With apple cider vinegar

Marinating zucchini with apple cider vinegar instead of table vinegar makes it more tender and flavorful. Ingredients:

• zucchini – 1 kilogram;
• chili – ½ cup;
• apple cider vinegar – 80 milliliters;
• water – 0.5 liters.

Use any favorite herbs for seasoning; don't overdo it, as the ketchup already contains everything. Cut the vegetables into rounds and pack them tightly into the bowl, leaving no gaps or empty spaces. Add salt (1 tablespoon), sugar (2 tablespoons), and ketchup to the water. After boiling for three minutes, pour in the vinegar and boil for another minute.

Pour the brine into the vegetables and sterilize according to the usual procedure, calculated based on the volume of the jars.

In Korean

A set of Korean seasonings will add an oriental flavor and aroma to your winter preserves. You will need:

• zucchini – 3 pieces;
• carrots – 2 pieces;
• onion – 1;
• Korean salad set – 15 grams;
• chili – 4 tablespoons;
• water – 0.5 liters.

Grate all the vegetables into long strips using a grater and mix them in a shared enamel bowl. Add the Korean spices. Lay in the vegetable stew, pressing it lightly with a spoon to ensure there are no gaps.

Pour water, chili powder, sugar (3 tablespoons), and salt (1.5 tablespoons) into a saucepan. To make it more salad-like, some use vegetable oil (1/3 cup). Boil for 3 minutes. At the end of cooking, add 1/3 cup of vinegar. Pour the marinade into the saucepan and sterilize.

Without vinegar

You can prepare the vegetable without adding additional vinegar, as ketchup contains sufficient preservative. This will prevent the finished product from becoming too acidic. Many people who use chili ketchup avoid adding vinegar to the marinade. The preserves keep perfectly well without it.

Components:

• zucchini – 1.5 kilograms;
• chili – 6 tablespoons;
• water – 0.6-0.7 liters;
• horseradish - 2 centimeters of root, not thick;
• sugar – 2 spoons, salt – 1 spoon;
• green herbs.

The vegetable can be cut lengthwise into narrow strips and rolled up. This can be used later in salads. Any other cuts are also suitable. Cut the horseradish into small rounds and place them at the bottom of the jar. Combine all the brine ingredients and boil for 3 minutes, mixing thoroughly to dissolve the ketchup. Pour the brine into the jars and sterilize.

With garlic and herbs

This type of pickled product has a distinct garlic aroma, which adds an extra piquant flavor.

What is required:

• zucchini – 1 kilogram;
• chili sauce – 3 tablespoons;
• garlic – 3 large cloves;
• greens – depends on preferences, for example, cilantro, tarragon or traditional dill;
• vinegar – 1/3 cup.

Place the bay leaves and peppercorns on the bottom. Finely chop all the herbs and crush the garlic. Cut the zucchini into equal-sized cubes. Sprinkle the pieces generously with herbs and garlic as you arrange them.

Dissolve 1 tablespoon of salt and 2 tablespoons of sugar in 0.4 liters of water, then add the required amount of chili. Mix well and bring to a boil for 3-5 minutes. Add vinegar. Pour. The salad contains a lot of garlic. Sterilization is necessary to prevent fermentation.

Rules for storing zucchini

Zucchini, prepared in any way, keeps well even in warm apartments. Store them in a dark cupboard or pantry, away from radiators. If desired, you can use a cellar or the lowest shelves of the refrigerator.

Canned zucchini keeps well until the next harvest. It's best to eat the preserved product within a year. Opened jars shouldn't be kept for long, as the flavor deteriorates and the vegetable becomes soft. Preserving zucchini with chili ketchup is a wonderful way to prepare a light, savory snack and brighten up your winter diet. Although fresh zucchini keeps well and is available in stores all winter, preserving it helps organize a quick dinner or lunch and adds a nice touch of variety to your menu.