Today I suggest you cook zucchini with ketchup for future use. Many have long been fond of such a preparation, because this sauce does its job so well that it is already actively used for rolling not only zucchini, but also cucumbers. You can take any ketchup - chili, paprika, sweet, etc. Of course, the final taste of the preparation will depend on the chosen sauce. In our version there will be chili, respectively, the zucchini will turn out to be slightly spicy.
Ingredients:
Zucchini - 800 g
Dill - 8 branches
Garlic - 4 cloves
Water - 750 ml
Sugar - 0.5 cups
Salt - 1 tablespoon
Vinegar 9% - 125 ml
Ketchup (chili) - 125 ml
Cooking process:
1. Prepare all the necessary foods according to the list. The indicated amount is calculated for a 1 liter can. Choose a medium sized zucchini.
2. Wash and dry the vegetables. Trim the ponytails on both sides, then cut the courgettes into plates of medium thickness.
3. Pre-wash containers for preparation with soda, sterilize in a convenient way. At the bottom of the jar, put several cloves of garlic, previously peeled from the husk. Then add clean sprigs of dill.
4. Fill the jar with zucchini. In the process of filling, shake it off several times so that the vegetables lay closer to each other.
5. Combine ketchup and granulated sugar, salt in a bowl or saucepan.
6. Add clean water and boil the marinade for a couple of minutes. Then pour in 9% table vinegar and turn off the heat.
7. Pour the tomato sauce over the zucchini, after which it is imperative to additionally sterilize the workpiece - from the moment the water boils in the pan, count 20 minutes.
8. After a while, instantly roll up the jar with a sterile lid and put the twist upside down. Cover it with a blanket and leave for 24 hours, until it cools completely.
Store the workpiece in the cellar or closet.
In winter, such zucchini in chili ketchup can be served to the table with various dishes - porridge, potatoes, meat, poultry, etc.
Bon Appetit!
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