Zucchini is the most masterly pretender of all vegetables. Marinate it in vinegar and oil with dill and garlic - you will get a skillful fake of milk mushrooms. Well, one to one, if you eat the dish with your eyes closed, of course. A dozen or two cherry plum berries and a little sugar turn a neutral-tasting vegetable into an “exotic” one. canned pineapple. So I took into account the ability of zucchini to transform taste, a handful of allspice, a couple of dill umbrellas, a little ketchup and other means of culinary expression to prepare an unusual and delicious snack. Vegetable pieces absorb the aromas of savory spices like a sponge, but even after long-term storage remain crispy and juicy. I definitely recommend preparing zucchini with chili ketchup for future use (for the winter). Just a song, not a snack!
To prepare you will need:
Exit- 3 half-liter jars.
How to prepare zucchini with chili ketchup ("Torchin", "Heinz") for the winter:
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I’ll say right away that overripe zucchini is not good. Better make caviar from them or zucchini adjika. Young vegetables with thin skin and soft small seeds inside are suitable. Wash them. Cut off the ends. There is no need to remove the peel. Slice the zucchini however you like. If the vegetables are small, you can chop them into slices 1-1.5 cm thick. Turn larger fruits into neat cubes. This way more of them will fit in the jar. |
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Rinse half-liter or liter jars well inside and out. Dry upside down on kitchen towel. At the bottom of each jar, place an umbrella of dill, 2-3 peas of allspice and a piece of horseradish leaf. I don’t add other spices because chili ketchup already has too much of them, and the pickled zucchini turns out spicy, piquant and aromatic. But if you are using mild store-bought or homemade sauce, you can put in jars an additional whole peeled clove of garlic, a small pinch of red hot pepper and a carnation bud. I also found bay leaves in some recipes. But I didn't really like this idea. |
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Place sliced zucchini on top of the spices. |
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Prepare the chili ketchup marinade. Pour clean drinking water into the pan. |
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Add salt. |
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Add sugar. Place the saucepan on the stove. Wait for the liquid to boil. To make sugar and salt dissolve faster, stir the water with a spoon. |
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Place ketchup in a saucepan. Needless to say, tomato sauce must be of high quality and tasty. I like the products of the brands “Torchin”, “Heinz” or “Baysad” most of all. Better yet, use your own brand of sauce. Such a product will certainly not have harmful additives. Stir the marinade. Once it returns to a boil, turn off the heat. |
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Pour in table vinegar. |
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Pour the hot marinade over the zucchini. The liquid should completely cover the vegetables and reach the edges of the jar's rim. Sterilize the workpiece for 10-15 minutes. I prefer to sterilize preserves in the oven. Place jars on medium COLD. oven. Turn the heat up to 140-160 degrees. When the oven has warmed up to the desired temperature, time it for 10-15 minutes. Then carefully remove the zucchini and roll it up. You can also sterilize zucchini in a large saucepan of boiling water. Just make sure that the liquid does not boil too much, otherwise the marinade will turn out cloudy. The sterilization time is counted from the moment the water boils. |
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Roll up the jars of zucchini or cover them with twist-off lids. Turn the bottoms upside down (containers with screw caps cannot be turned upside down). Wrap yourself in a thick, warm blanket. After 24-36 hours, store the zucchini in chili ketchup in a cool, dark place until winter. |
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Although you can try the snack after 3-5 weeks. The zucchini turns out crispy, moderately spicy and very aromatic. |
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Bon appetit and good mood!
Preparing zucchini with "Chili" ketchup for the winter is very simple. The preparations are usually sealed in liter jars, but if the family is large, you can prepare vegetables in larger jars. Experienced housewives It is recommended to use high-quality ketchup that does not contain thickeners.
Traditional zucchini recipe with spicy ketchup
It’s not difficult to prepare zucchini with chili ketchup for the winter, just follow the recipe with the photo. The vegetable should be covered in liter jars so that the pieces are evenly soaked in the marinade.
Required Products:
Fresh dill - 2 bunches;
purified water - 1.5 liters;
young zucchini - 5 kg;
spicy ketchup - 250 grams;
granulated sugar - 200 grams;
young garlic - 1 head;
horseradish leaves - 5 pieces;
apple cider vinegar - 1 glass;
salt - to taste.
Cooking steps:
1. Pre-sterilize 1-liter jars, then allow the containers to dry.
2. Place one horseradish leaf, two cloves of peeled garlic and two sprigs of dill in each jar.
3. Zucchini is washed and cut into rings of medium thickness; if large fruits are used, then you can cut them into half rings.
4. Prepared vegetables are placed tightly in jars. The marinade is prepared by adding granulated sugar, the required amount of salt, a package of hot ketchup and a glass of 9% vinegar to 1.5 liters of water.
5. The container is placed on the fire and the marinade is brought to a boil, after which the zucchini is poured with the prepared brine. They begin to sterilize the workpieces; to do this, close the containers with lids and place the workpieces in water.
6. When the liquid in the pan boils, leave the zucchini to sterilize for fifteen minutes.
All that remains is to tightly close the workpiece with lids and insulate it for several days.
Important! If you strictly follow the recipe and preparation process, the snack can be stored at room temperature.
Zucchini in spicy ketchup with apple cider vinegar
This recipe is suitable for housewives who prefer not to use vinegar essence in blanks. To make the zucchini taste less harsh, add apple cider vinegar to the brine.
Ingredients:
Hot ketchup – ½ cup;
black pepper - 8 peas;
young zucchini - 1 kg;
apple cider vinegar - 80 ml;
salt - to taste;
granulated sugar - 50 grams;
filtered water - 500 ml.
Preparation:
1. Jars are sterilized and dried before use.
2. Wash the zucchini and then cut it into thin rings. This recipe definitely uses young vegetables.
3. Place several peppercorns in each container, and immediately place slices of vegetables on top. You should lay out the zucchini as tightly as possible.
4. Bring water to a boil in a saucepan, then pour boiling water over the vegetables for a couple of minutes, after which the liquid is poured back into the jar.
5. Place in a saucepan with water spicy ketchup, salt and 50 grams of sugar are also sent there.
6. Bring the marinade to a boil, and then pour 80 milliliters into the brine apple cider vinegar. Leave the marinade to simmer for a minute, then immediately pour boiling brine over the zucchini.
8. The vegetables are allowed to stand for about five minutes, the liquid is poured into the pan and brought to a boil again. The pouring procedure is repeated three times, after which the blanks can be sealed with lids and insulated until cooled.
Advice! If you don't love sharp workpieces, then “Chili” ketchup can be replaced with a less spicy tomato sauce.
Zucchini with ketchup "You'll lick your fingers"
This is the simplest recipe by which you can prepare a delicious snack the first time. For flavor, allspice and bay leaf are added to the preparation, but this is optional.
Ingredients:
Young zucchini - 500 grams;
salt – ½ spoon;
purified water - 1 glass;
pepper mixture – 1 pinch;
spicy ketchup - 80 grams;
vinegar 9% - 50 ml;
allspice - 4 peas;
granulated sugar - 50 grams;
bay leaf - 2 pieces.
Preparation:
1. Peel the zucchini; if you use young vegetables, skip this process.
2. The fruits are cut into thin and long strips, after which the zucchini is transferred to jars.
3. Pour boiling water over the vegetables and leave for one minute.
4. The liquid is poured from the cans into a saucepan and placed over medium heat.
5. Add hot ketchup to the water, then add the required spices, table salt and 50 grams of sugar, mix all the contents.
6. When the sugar grains dissolve, add vinegar to the brine and immediately remove the marinade from the heat.
7. Bay leaves are removed from the brine, and then the zucchini in jars is poured with brine.
8. Vegetables are tightly covered with lids and insulated, left in this form for two days, and only after that they are put away for storage.
Zucchini with Korean seasoning
This recipe will appeal to housewives who love preparations with various spices. For aroma and taste, spices for Korean carrots will be added to the brine. And to get pungent taste, it is worth choosing high-quality Chili ketchup.
Ingredients:
Ketchup "Chili" - 250 ml;
young zucchini - 3 kg;
granulated sugar - 150 grams;
regular ketchup - 250 ml;
Korean seasoning - 5 grams;
salt - to taste;
garlic - 2 heads;
sunflower oil - 2 cups.
Preparation:
1. Wash the zucchini and cut into large cubes.
2. In a separate pan, mix the zucchini with the rest of the recipe ingredients, minus the garlic.
3. Vegetables are stewed for half an hour after boiling.
4. When five minutes remain until the end of cooking, add grated garlic to the preparation and mix all the ingredients.
5. Ready salad transfer to jars and sterilize for about twenty minutes.
6. Preservation is tightly sealed with lids and insulated until cooled.
Zucchini with "Chili" ketchup without sterilization
A snack without sterilization requires less time to prepare, which is why it is popular. For aroma and taste included in the recipe onion and fresh carrots.
Ingredients:
Large carrots - 1 piece;
young zucchini - 2 pieces;
sweet peas - 4 pieces;
spicy ketchup - 100 grams;
salt - to taste;
onion - 1 piece;
bay leaf - 3 pieces;
purified water - 300 ml;
vinegar 9% - 50 ml;
granulated sugar - 10 grams.
Preparation:
1. The zucchini is washed and then peeled.
2. Vegetables are chopped into large cubes or cut into strips.
3. The carrots are peeled, then washed and chopped into strips.
4. Peel the onion, wash the vegetable and cut into very thin rings.
5. Place in each jar bay leaf and a few peppercorns.
6. Place some onions and fresh carrots in the container.
7. Place the zucchini on top of the vegetables; the vegetables should be placed as tightly as possible.
8. Boil water in a small saucepan, then add a little salt, one hundred grams of ketchup, sugar and vinegar.
9. Leave the marinade to simmer on the fire for about five minutes, then pour the brine into the jars of vegetables.
10. Roll up the lids with a key and insulate the snack for three days.
Advice! It is very important to turn the jars over, as steam will form under the lid, which can lead to an “explosion” of the jar.
Zucchini with chili ketchup "Fragrant"
To add flavor to the appetizer, cloves and dill umbrellas will be added to the marinade.
Ingredients:
Zucchini - 2 kg;
vinegar 9% - 1 glass;
dill umbrellas - 4 pieces;
salt - 2 tablespoons;
purified water - 1.5 liters;
spicy ketchup - 8 spoons;
cloves - 4 pieces;
granulated sugar - 1 cup;
peppercorns - 6 pieces.
Preparation:
1. Wash the zucchini, peel the vegetables if desired.
2. The fruits are cut into circles no more than one centimeter thick.
3. Place one clove and a couple of allspice peas in each jar.
4. Next, place the washed dill umbrellas, and zucchini on top.
5. Boil water in a saucepan and pour vegetables into it for a couple of minutes, after which the liquid is drained back.
6. Prepare the marinade, add salt and a glass of sugar to the water, add ketchup and mix. Let it simmer for about five minutes, then remove from heat.
7. Pour the prepared brine over the zucchini, sterilize the pieces for fifteen minutes and roll up the lids.
It is better to turn over the jars of vegetables so that the snack does not “explode”, and then wrap the containers with a warm blanket. In this form, the zucchini is left for a couple of days so that the brine cools down. After which you can send the snack for storage.
Zucchini is traditionally grown in gardens and summer cottages. They have high yields, are low in calories, retain their taste perfectly when canned, and have a pleasant consistency. They are used for preparing caviar, pickling, and as part of many salads. Let's look at how to prepare zucchini with ready-made ketchup chili for the winter, best recipes preparations that have stood the test of time.
For those who are making a new workpiece for the first time, we will give a few useful tips that will help you avoid mistakes:
- Chili is traditionally a very spicy ketchup. For those who avoid excessive heat, it is better to reduce the amount of ketchup. The dish is unlikely to appeal to children and people with digestive problems.
- You can make your own chili ketchup if you wish.
- After filling and sterilization, zucchini settle strongly, so they need to be laid very tightly, filling all the voids and lightly compacting.
- The best container volume is 1 liter. Jars and lids are prepared in advance. You also need to find a pan for sterilization if this method is chosen. You will need to place a towel or stand at the bottom to prevent the jars from coming into contact with the fire.
- You can highlight the taste of a vegetable by adding your favorite seasonings and vegetables - basil, celery, cloves, bell pepper or others.
Don't forget that the finished chili sauce already contains vinegar, so you need to add a little of it to canned zucchini weren't overly sour. Help: using these recipes you can prepare zucchini and squash for the winter.
Requirements for the selection of ingredients
The main component of the preparation is zucchini. For cooking, it is better to choose unripe vegetables, pronounced green in color with delicate thin skin and underdeveloped seeds. If the vegetable is ripe, it is better to cut out the seed part and remove the skin.
Sometimes small specimens are preserved whole, like cucumbers. This can be done by those who grow their own and can harvest at any time.
You need to choose quality chili, with minimum quantity synthetic ingredients. Taste qualities ketchup will largely determine how spicy and fragrant the finished dish will be.
Greens are taken only recently cut, without signs of wilting or spoilage. If not available, it is permissible to take dry herbs - ready-made mixtures or collected and dried yourself.
Methods for marinating zucchini with chili sauce
Since the zucchini itself has a delicate, unexpressed taste, the choice of additional ingredients and seasonings is important. Let's look at the best recipes that have been invented and tested by many generations of housewives.
Classic recipe "You'll lick your fingers"
For a popular and tasty pickled product you will need:
- zucchini – 3 kilograms;
- dill;
- garlic – 1 head;
- aromatic leaves for smell and piquancy - laurel, cherry, others.
The filling is prepared using the following components:
- water – 1.5 liters;
- salt – 2 tablespoons;
- sugar – 4 tablespoons;
- chili – 250 milliliters;
- table vinegar - 100 milliliters.
Well-washed spices are added to prepared jars. We cut the zucchini into rings or slices of the same size and thickness. You need to fill it as tightly as possible, avoiding deformation and breaking of pieces. To prevent the jars from being half-empty as a result, it is better not to make thick slices, otherwise not enough will fit and there will be large voids.
We prepare the brine from filtered water, thoroughly mixing the ingredients. Bring to a boil and heat over low heat for 3-5 minutes. At the end add 9% vinegar.
Pour in the brine until it begins to overflow slightly. We don’t screw the lids on, but simply cover them. We place them in a container for sterilization, avoiding close contact with each other.
The surface should not be higher than the hanger, otherwise, during strong gurgling, water may get into the workpiece and ruin the salad.
Sterilization time:
- 5 liters – 7 minutes;
- 7 liters – 10 minutes;
- 1 liter – 15 minutes.
If the salad has settled and free space appears, lift the lid and add boiling marinade, continuing sterilization. The jars are taken out with special tongs (a good idea to have around the house) and sealed.
Quick recipe without sterilization
This cooking method not only reduces time and saves you from the heat in the kitchen. At this method pickled vegetables are not subjected to prolonged heating and retain their elasticity and remain crispy.
For a liter container you will need:
- zucchini – 2 pieces, about a kilogram;
- water – 350-400 milliliters;
- chili – 1.5-2 tablespoons;
- laurel;
- a basket of dill;
- bell pepper – 0.5 pieces;
- vinegar - 2 tablespoons.
Carefully and tightly place the spices and zucchini into the container. We take boiling water from the kettle; you need the water to reach the very top. Let stand for 5-10 minutes. We drain the water. Repeat the filling again. At this time, cook the brine for the preparation, adding a teaspoon of salt, 2 tablespoons of sugar, and ketchup.
After boiling, heat for 3 minutes. Fill the jar to the top, pour the vinegar directly into the jar. We have already prepared the lids, roll them up. You need to wrap the jars well to warm them up.
With this method, you cannot stop during cooking - the zucchini must be hot all the time after pouring boiling water over it for the first time.
With apple cider vinegar
Marinating using apple cider vinegar rather than table vinegar makes the zucchini more tender and fragrant. Let's take for preparation:
- zucchini – 1 kilogram;
- chili – ½ cup;
- apple cider vinegar – 80 milliliters;
- water – 0.5 liters.
We use any favorite herbs as seasonings; You shouldn’t overuse it, since everything is already in the ketchup. We cut the vegetables into circles and place them compactly in the dishes, leaving no gaps or voids. Add salt (1 tablespoon), sugar (2 tablespoons), ketchup to the water. After boiling for three minutes, add vinegar and boil for another minute.
Pour the brine into the vegetables and sterilize according to the usual scheme, calculated according to the volume of the jars.
In Korean
Kit Korean seasonings will give your winter wrap an oriental taste and aroma. Required:
- zucchini – 3 pieces;
- carrots – 2 pieces;
- onion – 1;
- set for Korean salad– 15 grams;
- chili – 4 tablespoons;
- water – 0.5 liters.
We grate all the vegetables on a special grater in long strips, knead together enamel dishes. Add Korean spices. Laying it down vegetable stew, lightly pressing with a spoon so that there are no gaps.
Pour water, chili, sugar (3 spoons), salt (1.5 spoons) into the pan. To make it more like a salad, some people use vegetable oil(1/3 cup). Boil for 3 minutes. At the end of cooking, pour in 1/3 cup of vinegar. Pour the marinade and sterilize.
Without vinegar
You can cook the vegetable without additional vinegar, since ketchup contains a sufficient amount of the preservative. In this case, it will be possible to avoid excess acid finished product. Many people who use chili ketchup do not use vinegar in the marinade. The preparations are perfectly preserved even without it.
Components:
- zucchini – 1.5 kilograms;
- chili – 6 tablespoons;
- water – 0.6-0.7 liters;
- horseradish - 2 centimeters of root, not thick;
- sugar – 2 spoons, salt – 1 spoon;
- green herbs.
The vegetable can be cut lengthwise into narrow strips and rolled. Later use it for salads. Any other cutting shapes you desire will work. Horseradish is cut into small rounds and placed on the bottom. All components of the brine are combined and boiled for 3 minutes, mixing carefully so that the ketchup disperses. Fill the jars with brine and sterilize them.
With garlic and herbs
This type of pickled product has a pronounced garlic smell, which adds additional piquancy.
Not long ago, many housewives began adding ketchup to various marinades. Cucumbers, tomatoes and zucchini can be preserved with it. In our photo recipe we will tell you in detail about pickled zucchini with chili ketchup for the winter. We suggest not adding a lot of different herbs and spices, let’s do with the minimum, classic line-up ingredients for marinade. The zucchini turns out perfect, without pronounced spiciness, with a delicate tomato taste. They are perfect for meat dishes, poultry and fish dishes. Also, such zucchini would be useful for festive table, because in addition to taste they have a rather presentable appearance.
Taste Info Zucchini for the winter
Ingredients
- 2 medium sized zucchini;
- 1 glass of water;
- 1 tbsp. spoon with a heap of ketchup;
- 1 dec. spoon of salt;
- 40 g sugar;
- 6 black peppercorns;
- Parsley sprigs;
- 30 g vinegar.
From these ingredients, 0.7 liters of the finished product is obtained.
How to cook canned zucchini with chili ketchup
Take medium-sized zucchini and wash them well under running water. Cut into slices 1 centimeter thick. 
We fill the prepared sterile jars with zucchini circles, shake them a little so that they fit tightly together. Throw aromatic black peppercorns into the jar. 
Let's prepare the marinade. To do this, pour a portion of water into the pan, add ketchup, salt and sugar, stir and put on fire. Cook the marinade for about three minutes. The salt and sugar crystals should dissolve. 
At the end of cooking, pour a measured amount of vinegar into the marinade, bring it to a boil again, then quickly remove from the heat and pour in the zucchini circles. Place a sprig of parsley on top. 
Sterilize the jars without sealing for 8 minutes. 
Seal the jars hermetically with sterile lids. Cool under a warm blanket, after turning them upside down. 
We store pickled zucchini with ketchup in the pantry/cellar. 
Teaser network
Recipe No. 2. Zucchini with ketchup for the winter “You will lick your fingers”
Zucchini snack sticks with ketchup are an excellent addition not only to a lunch meal, but also to festive dinner. These zucchini can be sealed in jars and enjoyed in the winter, or you can marinate in the refrigerator for a day and eat them the next day. To create this appetizer, it is better to use young zucchini. You need to take standard ketchup, without any additions.
What is necessary:
- 500 grams of zucchini;
- 250 milliliters of clean water;
- 75 grams of ketchup;
- 4 pieces of allspice;
- 2 bay leaves;
- 50 grams of granulated sugar;
- 0.5 tablespoon of salt;
- 50 milliliters of vinegar;
- a pinch of hot pepper mixture.
How to cook delicious zucchini with ketchup for the winter without sterilization:
First you need to start sterilizing the jars. Before starting this process, the jars need to be washed well with soda and dried a little. Then treat them over steam, boiling or microwave oven. 
When the container is ready, you can start preparing the dish itself. Remove the top layer from the zucchini, rinse with water, and chop into long strips, as indicated in the photo. 
Place zucchini slices tightly into prepared jars and pour hot water to the brim, leave in this state for a minute. 
Then pour the water from the cans into a saucepan of suitable volume, which must be immediately placed on the stove. Place the specified amount of ketchup into the container and stir the mixture. 
Throw in all the necessary spices: bay leaf, peppercorns, Adyghe salt and a mixture of peppers.
Closer to the boiling stage, add a measured amount of vinegar and granulated sugar. Once the granulated sugar and salt crystals have dissolved, remove the saucepan from the stove.
Hot marinade pour back into the jars with the contents. At the same time, do not forget to remove the bay leaf so that the zucchini does not become bitter.
Seal the jars tightly with sterile lids, turn them upside down, cover with a thick cloth and put away until the glass cools completely. Then move it to a secluded place where the preserved food is stored.
Zucchini marinated in ketchup can be served as an independent snack or used to prepare vegetable salads.
They turn out very tasty canned cucumbers and zucchini with chili ketchup for the winter. The recipe is quite simple and does not require sterilization. To prepare, you need to cut 0.6 kg of cucumbers and 0.9 kg of zucchini into slices, add to them 1 pack of Torchin ketchup (300 g), 70 g of sugar, 18 g of salt, 60 ml of vinegar, mix and let marinate a little. Then bring to a boil and simmer (shortly) until the cucumbers begin to change color. Turn off the heat, place the cooked vegetables with the marinade in sterile jars and seal. If desired, along with other ingredients, you can add about 60 g of garlic to the zucchini with cucumbers, which must be passed through a press. The workpiece will acquire a new spicy taste. In addition, if you are not a fan of spicy things, then chili ketchup can be replaced with any other depending on your taste.
Today we are preserving a very tasty zucchini appetizer for the winter with the addition of chili ketchup. Zucchini is a universal vegetable, capable of masterfully transforming itself. We stew it, fry it, make salads, marinate it. In a spicy sauce according to the suggested recipes, the vegetable turns out sweet and sour, wonderfully crispy. I offer two recipes instant cooking- for the winter, and without sterilization for instant consumption.
I advise you to take vegetables that are milky ripe, with unformed seeds and thin skin.
Recipe for zucchini with chili ketchup
Take 3 half liter jars:
- Zucchini – 1 kg.
- Torchin, Baltimore, Hines brand chili ketchup - 4-6 large spoons.
- Horseradish leaf.
- Dill umbrellas – 3 pcs.
- Salt - Art. spoon.
- Table vinegar – 100 ml.
- Allspice peas – 6-8 pcs.
- Bay leaf.
- Water – 500 ml.
- Sugar – 100 gr.
Tip: if you take a regular one tomato paste or a not-too-spicy homemade sauce, place garlic cloves, a stick of cloves and a pinch of hot red chili into jars.
How to preserve zucchini:
- Wash small zucchini; do not remove the skin. If the vegetable is getting older, then do this.
- Chop into circles up to 1 cm thick and no more than 1.5 cm. Remove the core if the seeds have already formed. If you want to fit more into the jar, then cut into cubes.
- Place a bay leaf, horseradish, and 2-3 peppercorns on the bottom of the jars.
- Place the pieces tightly.
- Cook the marinade from water with sugar and salt. At the end, when the spices have dissolved, add ketchup.
- Let it boil, remove from the burner and pour in the vinegar.
- Without delay, pour in the marinade.
- Sterilize half-liter jars for 10-15 minutes from the moment the liquid boils in the pan.
- Roll up and cool upside down. Keep it in an apartment for a day, then send it to winter storage. You can start trying in a month.
Zucchini chili rings without sterilization
A tasty snack can be made without sterilization for quick consumption. After an hour, sharp, crispy rings will appear on the table.
You need to take:
- Vegetable – 2 kg.
- A bunch of parsley.
- Black peppercorns.
- Chili ketchup – 150 ml.
- Apple cider vinegar - a glass.
- Salt, sugar - 3 large spoons each.
How to make instant zucchini:
- Cut the vegetable into thin rings. Soak in water for a couple of hours.
- Place 4 peppercorns in jars and add a sprig of dill.
- Cook the marinade by adding ketchup and spices to the water. Vinegar can be poured directly into the jar (divide by the number of jars), or into the marinade after turning off.
- Pour, cover and wait for the appetizer to cool.
Video recipe delicious preserves with a step-by-step story about preparing chili zucchini for the winter. Good luck with your preparations.
