Spicy cucumber and zucchini salad with chili ketchup
Today we'll prepare a simple, yet delicious and savory cucumber and zucchini salad with chili ketchup. Slightly spicy yet refreshing, with tender, crunchy vegetables, it's an easy complement to any meal and a beautiful addition to your holiday table.The excellent combination of spices and vegetables in this winter preparation will appeal to everyone.
Ingredients:
- cucumbers (choose young ones with soft seeds) - 1 kg,
- zucchini – 500 gr.,
- hot ketchup - 5 tbsp,
- sunflower oil - 50 ml,
- table 9% vinegar - 50 ml.,
- sugar – 2 tbsp,
- salt – 1 tbsp.
How to make cucumber and zucchini salad
Let's prepare the jars and lids for canning, wash them well and dry them.
Wash the zucchini, dry it, and slice it thinly into quarters. The slices should be about 0.5-0.7 mm thick. If the zucchini is not young enough, remove the seeds.
Wash and dry the cucumbers. Depending on their size, cut them into slices or rounds. The key is to make sure the cucumber pieces are roughly the same size as the zucchini pieces.
Place chopped vegetables in a cooking container, add sugar, salt, and ketchup.
Add a glass of plain water and mix thoroughly. Cover and let marinate for an hour.
Place the container with prepared vegetables on the stove and bring to a boil.
Add table vinegar, mix everything well again so that the vinegar is well distributed in the vegetables and turn off the heat.
Place the slightly cooled salad into prepared jars and cover with lids (do not roll up).
Place the filled jars in a sterilization container and fill with warm water to a level slightly higher than half the height of the jars.
Bring the water to a boil and sterilize half-liter jars for 15 minutes.
Carefully remove the hot jars from the water and immediately seal them with lids.
We turn the jars upside down and cover them with a warm blanket or quilt, leaving them until they cool completely.
The salad is stored in a cool, dark place.
