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Korean zucchini with chili ketchup

0
4201
Kitchen Asian
Calorie content 127.5 kcal
Portions 1.5 l.
Cooking time 1 d.
Proteins * 0.8 gr.
Fats * 0.3 g
Carbohydrates* 31.4 g
* per 100 gr. product
Korean zucchini with chili ketchup
Content

To roll up zucchini with chili ketchup, in addition to these ingredients, you will need vinegar, salt and sugar, water, garlic and peppercorns. Ketchup adds spice to the entire snack, it is also responsible for the safety of the workpiece along with the vinegar.

Ingredients

Cooking process

step 1 out of 14
Sterilize jars with lids. Prepare ingredients.
step 2 out of 14
Pour water into a saucepan.
step 3 out of 14
Pour salt, granulated sugar, peppercorns there.
step 4 out of 14
Add chili ketchup, stir.
step 5 out of 14
Cut the courgettes in half.
step 6 out of 14
Then cut the courgettes in half again.
step 7 out of 14
Cut the courgettes lengthwise into 3 pieces.
step 8 out of 14
Do the same with all the zucchini.
step 9 out of 14
Prepare banks.
step 10 out of 14
Put the fruits in jars, add 2 cloves of garlic to each.
step 11 out of 14
Bring the marinade to a boil.
step 12 out of 14
Remove from heat and pour in vinegar, stir. Return the marinade to the stove and boil for 1 minute.
step 13 out of 14
Pour the vegetables to the top of the jar with hot marinade, cover with lids. Put a thin towel at the bottom of the pan, put jars of zucchini. Pour warm water up to the shoulders. Bring water to a boil and boil the jars for 12 minutes. Remove the jars from the pan, screw them tightly with the lids and turn them over under a warm blanket.
step 14 out of 14
Allow to cool completely and store.

Bon Appetit!

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