Canned zucchini with ketchup chili

Canned zucchini with ketchup chili


For 5 liter cans:

  1. zucchini 4 kg .;
  2. cherry leaf 10 pcs.;
  3. currant leaf 5 pcs.;
  4. horseradish leaf 2½ pcs.;
  5. dill umbrella 5 pcs.;
  6. garlic 5-10 cloves.

For marinade:

  1. water 1.7 liters;
  2. sugar 1 cup;
  3. salt -2 tbsp .; taste
  4. vinegar 9% 250 ml .;
  5. ketchup chili 270 grams.
  • Main Ingredients
  • Serving15 servings
  • World Cuisine


board, knife, liter cans, iron lids, a large pan for sterilization, seaming machine.


Prepare everything for preserving zucchini - sterilize jars and boil the lids. In prepared jars, we spread the washed herbs for preservation, I use the herbs that were indicated in the ingredients, you can use horseradish root, bay leaf, etc., whatever you like. My zucchini, depending on the size, cut into rings or half rings and lay out in jars. In the process of laying shaking banks. so that the zucchini fits as much as possible.
We prepare the marinade: in a saucepan we mix salt, sugar and ketchup, add water and vinegar. Mix everything thoroughly, put on a stove and bring to a boil.
Pour jars of zucchini with boiling marinade. We put jars with zucchini to sterilize. To do this, put a napkin on the bottom of a suitable pan, put cans with zucchini and cover them with boiled lids, pour warm water into the pan on the shoulders of the cans and put on the stove. We bring the cans to a boil, reduce the heat and sterilize liter cans for 10 minutes, two-liter for 20 minutes, three-liter for 30 minutes. After the specified time we take out the cans, roll up, turn the lid down and wrap it until it cools completely. Cooled jars with zucchini can be stored in the pantry at room temperature.

Canned zucchini with ketchup chili for the winter ready! A more detailed cooking process, see the video. Tasty winter for you!