Recipe for preparing zucchini for the winter with tomato paste and garlic
To prepare zucchini with tomato paste for the winter, you have to tinker a little. Canned in this way, they serve as an independent snack for any side dish, and tomato juice can be used to fill meat dishes. They are served on weekdays and on festive tables. It is a fairly common vegetable and each region has its own popular harvesting method.
Zucchini with spicy seasoning in tomato
The piquancy of such a snack will not leave indifferent guests and households. The pungency of the seasonings does not interrupt the taste of the courgettes, but gives it originality.
Composition:
- 3 kg of young zucchini;
- 100 g of garlic cloves;
- seasoning package for Korean carrots;
- 9% vinegar - 150 g;
- 1 tbsp. l. table salt;
- 200 g granulated sugar;
- 1 tbsp. lean oil (it is better to use refined oil);
- 500 g tomato paste;
- greens to taste.
Cooking order: zucchini, which have not yet formed dense seeds, cut into small slices. There is no need to remove the top skin - it will soften during the cooking process and will not create unpleasant sensations during use.
Place the zucchini in a large container, add the recipe ingredients (seasoning, sugar, tomato paste, vinegar, salt and oil) and place on the stove. After boiling, reduce heat. Cook, stirring occasionally, for 1 hour. Then add prepared herbs and garlic there. Cook for about 20 more minutes and you can remove the pan from the stove.
After spreading the contents into pre-sterilized jars, roll up the lids tightly and put to cool. The salad is then placed in a cool storage room. When serving zucchini from above, they are poured with canned tomato paste or ready-made ketchup is additionally used.
When buying tomato paste, it is recommended to pay attention to its thickness. A thicker mass is considered the best option for canning zucchini.
Canned zucchini with ketchup
While herbs and garlic add flavor to this garden crop in conventional recipes, in this recipe, ordinary tomato ketchup adds originality. You can pickle using a commercial product, but homemade does not contain chemical ingredients that negatively affect the body.
It is more advisable to add home cooked. You can add any set of vegetables and fruits to it, which will enhance and make the taste of zucchini more original.
Canning according to this recipe, you can experiment with the ingredients added during the preparation of the snack (lemon, hot pepper or ginger).
List of ingredients:
- zucchini - 2.5 kg;
- 50 g of table vinegar;
- 0.5 cups tomato ketchup;
- black peppercorns - 12 pcs.;
- purified drinking water - 1.5 l;
- granulated sugar - 250 g.
Cut the washed vegetables into slices of equal thickness. If the zucchini is rather large, then cut across and then cut into semicircles. The small thickness of the prepared vegetables will ensure that they are evenly and sufficiently saturated with brine when blocked.
This amount of ingredients will require 6 - 7 cans of half a liter. Throw 2 black peppers into each and put the zucchini. The marinade is prepared in this way: crystalline ingredients (sugar and salt) are dissolved in warm water, then ketchup is added and brought to a boil.
Then the composition is set aside to cool slightly and vinegar is added according to the recipe. Marinade is poured into jars.
The next step in cooking zucchini for the winter with tomato paste and garlic is sterilization. In a wide saucepan, cover the bottom with a towel and put filled jars covered with lids in it. Then the pot is filled with hot water and boiled. After 15 minutes, the cans can be removed and sealed. Without sterilization, they will ferment during storage and tear off the lid. After cooling to room temperature, the workpiece is stored.
This canned "stew" goes well with hot dishes, cereals or potatoes cooked in any way. Kids love to eat marinated zucchini with toast.
Sweet zucchini with tomato paste
This recipe tastes like pineapple dessert. Add pepper (sweet or hot) if desired. You can make zucchini with carrots.
Composition:
- drinking water - 0.5 l;
- 0.5 cups tomato paste;
- zucchini - 2 - 3 kg;
- 50 ml of 9% vinegar;
- 200 g granulated sugar;
- 7 cloves of garlic;
- vegetable refined oil - 60 ml.
- 2 tbsp. l. rock salt.
There are several ways to sterilize washed jars: by steam over a pot of boiling water, in the oven, or in the microwave. The latter method is the most popular today. With this procedure, the temperature in the kitchen does not rise, as it does with the other two variations.
Remove the tails from washed zucchini of milk ripeness. Slice them across to form rings, and then cut each into 4 pieces. Peel the cloves of garlic from the tough skin and chop finely with a knife. Combine these two ingredients in a large container. Then pour in water and add tomato paste, salt and sugar (according to the recipe). After boiling for half an hour, add all the vinegar, and after another 5 minutes pour the contents of the pan into jars and preserve.
Canned zucchini snack with tomato and garlic
This recipe is for 2.5 - 3 kg of courgettes. To cook zucchini with tomato paste and garlic for the winter, you will need:
- half-liter jar of tomato;
- vegetable oil - 200 ml;
- table vinegar - 100 ml;
- sugar - 200 g;
- 1 head of garlic;
- 20 pcs. peppercorns;
- salt - 2 tbsp. l .;
- Bay leaf.
It is better to use young zucchini, but if you have to roll up overripe fruits, then they are peeled and seeds removed, and then cut into slices. Grate the garlic on a medium grater or press down with a garlic.
Pour tomato paste into an aluminum bowl or saucepan with a thick bottom and start heating over low heat. When the paste boils, add salt, black pepper, lavrushka, vinegar, granulated sugar and vegetable oil.
Wait for the contents to boil again and add the chopped zucchini. After boiling for half an hour, the zucchini will be immersed in liquid. Now it's time to transfer the marinated zucchini to sterile jars and roll up.
Zucchini with pepper and onions
These canned zucchini in tomato paste taste like the usual lecho. Instead of chunks of pepper, it contains zucchini, and the pepper is used in the preparation of the sauce.
It is better to use 500 - 800-gram jars for such preservation.This volume is quite enough for a family of 3 people.
Salad ingredients
- 2 kg of zucchini;
- 100 g of vegetable oil;
- 1 pod of hot pepper;
- tomato paste - 300 g;
- 0.3 kg of onions;
- sugar - 2 tbsp. l .;
- 0.5 kg of bell pepper (always red);
- 1 tsp salt;
- bay leaf and carnation.
Be sure to remove the top layer from the zucchini. This must be done even if the squash is very young. This way you can achieve the delicate texture of canned vegetables. After that, we clean the seeds with a spoon - but this is the case if the zucchini is ripe and the seeds have become hard.
Then you should start making the sauce. For this, the pepper is cleaned of internal partitions and seeds and cut into large pieces. Peeled onion and garlic are placed in a blender along with bell and hot peppers. Beat until smooth.
On the stove, heat a large saucepan (4 liters) of salted water to a boil. Cut the zucchini into large pieces and simmer in brine for 2 minutes. Remove with a slotted spoon and put in sterilized jars.
Salt according to the recipe, sugar, cloves and bay leaves are poured into the mass of vegetables from a blender. Put the container with the sauce on the fire and boil for 5 minutes. Pour zucchini almost to the top with boiling sauce and cover with lids.
A thick cotton towel is placed in a large container in which sterilization will be carried out. There should be free space between the banks. Pour hot water and boil.
The sterilization process takes about 15 - 20 minutes, depending on their size. Then the lids are screwed on, and the cans are turned over and set aside for cooling. The cooled preservation is removed for storage.
To give the appetizer more harshness, add a little vinegar (about 2 - 3 tsp) to the blender where the vegetables are beaten, and then add the same amount of sugar to even out the taste.
Fried zucchini in tomato sauce
This recipe will appeal to those who love fried zucchini.
Ingredients:
- zucchini - 4 pcs.;
- 3 cloves of garlic;
- 4 tbsp. l. tomato paste;
- 1 tsp. salt and sugar;
- 4 tbsp. l. vinegar;
- 2 tbsp. water.
Cut the washed zucchini into half rings. Dilute the paste with water, boil and add the ingredients for the marinade: vinegar, sugar and salt. Sterilize the jars in the microwave (just put them there for 1.5 minutes). Fry the zucchini in sunflower oil and immediately after the pan put in a sterilized jar, sprinkle with finely chopped garlic and pour boiling sauce.
After that, the jars are again placed in the microwave for sterilization. It is necessary to set maximum power for 1 minute, then remove and roll up. Store in a cool dry place.
