Zucchini for the winter with chili ketchup: how much vinegar to add to the marinade

To preserve zucchini, you don't need to invent a variety of multi-component marinades. To make the vegetables crispy, juicy and not soften in the jar, just add the right amount of vinegar and sugar. Also, chili ketchup will add a special piquancy to the appetizer.

The idea of cooking spicy canned zucchini with chili ketchup was published on the page of food blogger Victoria Petrenko (viktoriiapetrenko76) on Instagram.

Ingredients for 5 liter jars:

• chili ketchup - 6-8 tbsp.
• rock salt - 2 tbsp

• sugar - 1 cup
• vinegar - 1 cup
• water - 7 cups
• black pepper - 5-6 pcs.
• garlic - 3 cloves each
• dill - optional
• zucchini - 3 kg

Method of preparation:

1. Put zucchini, garlic, peppercorns and dill in sterilized jars.

2. Prepare the marinade separately: when water with sugar and salt boils, add vinegar and ketchup.

3. Pour the marinade over the zucchini.

4. Set to sterilize for 15 minutes (count the time from the boiling water in the pot).

5. Roll up the jars, turn them over.

6. Wrap until completely cooled.