Composition / ingredients
Step-by-step cooking
Step 1:
Products that we will need to prepare canned zucchini with Chili ketchup for the winter.
Step 2:
Put 2 pieces of black pepper and 2 pieces of cloves on the bottom of clean half-liter jars.
Step 3:
Cut the zucchini into rings (choose smaller zucchini), place tightly in jars.
Step 4:
Prepare the marinade: add sugar, salt, chili ketchup to the water, when the water boils, pour vinegar and pour the resulting marinade into jars with zucchini, cover with clean sterilized lids and sterilize for 15 minutes, roll up.
Step 5:
Turn the bottom up, wrap it up until it cools completely. Store it in the cellar or pantry. The output is 4 cans of half a liter.
How to calculate the number of cans, why banks explode and how to avoid it, as well as secrets and life hacks, read the article about preparations for the winter.
Vinegar in recipes, unless otherwise specified by the author, is added by default at a concentration of 9%.
Which zucchini will work best? Choose young fruits with tender skins. Wash them and peel them. It is not necessary to cut off a very thin skin. If you use more mature zucchini, cut off the rough peel and cut out the middle with the seeds.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Carnation - 323 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ketchup - 93 kcal/100g
