Piquant cucumber and zucchini salad with chili ketchup

We prepare jars and lids for preservation, wash and dry well.

We wash the zucchini, dry and thinly cut into quarters. The thickness of the lobule should be about 0.5-0.7 mm. If the squash is not young enough, we clean the seeds.

Wash and dry the cucumbers. Depending on the size of the vegetables, cut into slices or slices, the main thing is that the size of the slices of cucumbers should approximately coincide with the slices of zucchini.

Add chopped vegetables to the cooking container, add sugar, salt, ketchup.

Pour a glass of ordinary water and mix well. Cover and leave to marinate for an hour.

We put a container with prepared vegetables on the stove and bring to a boil.

Add table vinegar, mix well again, so that the vinegar is well distributed in the vegetables and turn off the heat.

We lay out the slightly cooled salad in prepared jars and cover with lids (do not roll up).

We install filled jars in a sterilization container, pour warm water to a level slightly above half the height of the jars.

Bring the water to a boil and sterilize half-liter jars for 15 minutes.

We carefully remove the hot cans from the water and immediately roll up the lids.

We put the jars upside down and cover them with a warm blanket or blanket, leave them to cool completely.

The salad is kept in a cool dark place.