Conservation

Zucchini ketchup

Almost every year, zucchini delights us with a generous harvest. And every year, social media feeds are full of questions from careful housewives: “WHAT TO DO WITH ZUCCHINI?”. Today we will be happy to share with you the secret of making very tasty zucchini ketchup.

Zucchini ketchup should be prepared in small containers (150-200 ml jars). After you open the jar, you can store it in the refrigerator for no more than a week.

Zucchini ketchup – ingredients

  • Zucchini – 1,5 kg (mass of already peeled and seeded zucchini).
  • Onion – 0,5 kg.
  • Salt – 50 g.
  • Sugar – 2 cups.
  • Apple cider vinegar – 1 cup.
  • Tomato paste – 400-500 g.
  • Ground black pepper – 1 tsp.
  • Cayenne pepper – 1 tsp (or to taste).
  • Sweet paprika – 1 tablespoon (without bangs).

Zucchini ketchup recipe

Grate zucchini and onion on a coarse grater, add salt, mix and set aside for 6-8 hours (you can leave it overnight).

We put the vegetables on the stove, cook on low heat until the vegetables are completely cooked (to the consistency of porridge). During this time, a lot of juice evaporates. Add sugar and vinegar, cook for another 20 minutes.

Add tomato paste and spices, cook for another 20 minutes. Do not forget to stir from time to time so that it does not burn. Pour the hot ketchup into sterile jars, seal tightly with sterile lids. Bon appetit!

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