Cucumbers with Makheev chili ketchup for the winter
In addition to chili ketchup, this recipe also uses chili peppers in pods, which gives the cucumbers their spiciness and piquancy. Pickled cucumbers are bright, crispy and surprisingly tasty.
Cooking time: 2 hours 20 minutes.
Cooking time: 10 min.
Servings – 5 liter jars.
Ingredients:
- Cucumber – 4.5 kg
- Chili ketchup “Maheev” - 8 tbsp.
- Dill – 1 bunch.
- Granulated sugar – 1 tbsp.
- Salt – 2 tbsp.
- Table vinegar 9% – 1 tbsp.
- Water – 7 tbsp.
- Garlic – 1 head.
- Chili pepper – 2 pcs.
- Bay leaf – 5 pcs.
- Horseradish (leaves) – 5 pcs.
Cooking process:
1. Wash cucumbers, preferably small ones, cut off the ends and keep them in cool water for about 2 hours so that they remain brightly colored after preservation and do not absorb too much marinade.
2. Sterilize the jars for the preparation and place coarsely chopped garlic, several pieces of chili pepper, chopped horseradish leaf and chopped dill on the bottom of the container.
3. Place cucumbers on top so that there are no empty spaces between them.
4. In a saucepan, mix water, 8 tablespoons of ketchup, as well as two teaspoons of salt, one tablespoon each of vinegar and sugar. Boil the marinade for a couple of minutes.
5. Pour the resulting hot solution into containers with cucumbers and seal. Allow the rolls to cool, first turning them over under a blanket in a warm room, and then rearrange the cucumbers for storage in the cold.
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Pickled cucumbers with Torchin ketchup in liter jars
These cucumbers will become favorites on the table because they turn out crispy and spicy. They are convenient to serve, because they are already cut, and in this form they are better soaked in the marinade. These cucumbers are prepared very quickly and do not require any special cooking skills.
Cooking time: 20 min.
Cooking time: 10 min.
Servings – 2 liter jars.
Ingredients:
- Cucumber – 1.5 kg
- Water – 650 ml
- Bay leaf – 3 pcs.
- Black peppercorns – 20 pcs.
- Sugar – 0.5 tbsp.
- Salt – 1 tbsp.
- Sweet chili ketchup “Torchin” – 150 ml
- Table vinegar 9% - 0.5 tbsp.
- Garlic – 1 head.
Cooking process:
1. Wash the cucumbers and cut into thick slices.
2. In a saucepan, mix water with vinegar, salt, sugar and ketchup, add peppercorns and bay leaves. Bring the marinade to a boil and let it brew for 15 minutes.
3. Sterilize the jars and place cucumber slices in them.
4. Remove the bay leaf from the marinade and pour it over the prepared vegetables.
5. Place the jars on a cotton napkin, folded several times, in a large saucepan with boiling water and sterilize for about 5 minutes, and then seal with lids. Keep the rolled up jars upside down in a warm place until they cool down, and then transfer them to the cold, where such rolls are stored longer.
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Preparation
Cucumbers must first be soaked for 3-4 hours in ice water, then they will be crispy in jars. We wash the gherkins thoroughly in several waters, simultaneously getting rid of the inflorescences. Please note that we will not trim the ends themselves; we will pickle whole cucumbers in jars. At the same time, we sterilize the jars. It is best to use a 1 liter container.
At the bottom of clean, sterilized jars we place a set of spices: one clove, 1 allspice pea and 3-4 black peppercorns. Here we do not use the standard set that comes for pickling cucumbers (meaning cherries, currants, horseradish leaves, etc.) so as not to interrupt the taste of ketchup. We marinate the gherkins, and they are young and crispy on their own. And the presence of chili tomato ketchup is emphasized by cloves and a mixture of peppers.
Fill the jars with cucumbers. It took me about 0.5 kg of cucumbers for one liter tank, but it all depends on the packing density. In total we got 2 cans of 1 liter each plus 1 can of 500 ml.
Next, the cucumbers need to be steamed once with boiling water. Why is this being done? Firstly, this will wash away any remaining dirt and debris that might remain on the surface of the vegetables. And secondly, you will once again protect your preservation, the jars will stand well all winter and the lids will not swell. So, to do this, I brought 1 liter of water to a boil (I took it with a reserve) and poured boiling water over the cucumbers in the jars to the very top, left for literally 5 minutes, and then drained the water from the jars into the sink. It is most convenient to carry out the procedure using special plastic covers with holes. If you don’t have these, carefully drain the water into the sink, holding the lids with your hand (it’s hot!). To prevent the glass from cracking due to a sudden temperature change, I recommend placing a wide knife blade under the bottom of the jar when you pour boiling water.
Preparing the marinade for cucumbers. Combine water, salt, sugar in a saucepan (or saucepan), immediately pour in half a glass of vinegar and add chili ketchup. Stir, bring to a boil and simmer for 2 minutes.
Pour the resulting marinade over the gherkins in the jars, cover (but do not screw them in) with clean sterilized lids and place them in a pan of boiling water to sterilize for 10 minutes. The countdown begins from the moment the water boils in the pan. To ensure that the jars are well fixed, do not forget to place a towel or a piece of cotton fabric under the bottom.
Carefully remove the jars from the boiling water and immediately seal them. Turn it upside down, cover it with a blanket (not very warm) and leave it like that until it cools completely.
Pickling cucumbers with chili ketchup without sterilization
A quick and easy way to prepare cucumbers that are crispy and tangy. Their preparation does not require many ingredients or complex manipulations in the kitchen, and at the same time, such a product can be offered to guests as a snack at a home celebration.
Cooking time: 25 min.
Cooking time: 10 min.
Servings – 2 liter jars.
Ingredients:
- Cucumber – 1.5 kg
- Water – 3 tbsp.
- Granulated sugar – 0.5 tbsp.
- Chili ketchup – 3 tbsp.
- Bay leaf – 4 pcs.
- Salt – 1 tbsp.
- Allspice peas – 5 pcs.
- Table vinegar (9%) – 0.5 tbsp.
Cooking process:
1. Wash small cucumbers and trim the ends, dry and cut into thick circles.
2. Place the cucumbers in jars and pour boiling water over them. Leave to infuse for 10 minutes, then drain the water and repeat the procedure two more times.
3. Mix water with ketchup, sugar and salt in a saucepan, stir and keep on medium heat for about 5 minutes from the moment it starts boiling. Then remove from heat and add the required amount of vinegar.
4. Place peppercorns and bay leaves in each jar with the cucumbers and pour in the marinade.
5. Close the jars tightly with lids and, turning them over, let them cool under a blanket at room temperature, and then transfer them to a cool place for permanent storage. Bon appetit!
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Crispy cucumbers with ketchup and mustard seeds
Mustard and chili seeds make pickled cucumbers piquant and incredibly appetizing. They complement meat salads and dishes with legumes well. In addition, these cucumbers can be served with a classic dish - cutlet with mashed potatoes.
Cooking time: 2 hours 35 minutes.
Cooking time: 10 min.
Servings – 2 liter jars.
Ingredients:
- Cucumber – 1.5 kg
- Dill (umbrella) – 2 pcs.
- Horseradish (leaf) – 2 pcs.
- Parsley – 6 sprigs.
- Garlic – 5 teeth.
- Black peppercorns – 10 pcs.
- French mustard – 0.5 tsp.
- Fresh chili pepper - to taste.
For the marinade:
- Water – 3 tbsp.
- Salt – 1 tbsp.
- Granulated sugar – 0.5 tbsp.
- Chili ketchup – 100 gr.
- Table vinegar 9% - 1 tbsp.
Cooking process:
1. Rinse the cucumbers, cut off the ends and fill them with cool water so that they lie in it for about 2 hours, and then dry them with a paper towel.
2. Wash and sterilize jars. To do this, you can keep them in the oven or microwave, or use a water bath. Pour boiling water over the lids.
3. In each jar, place peeled whole cloves of garlic, coarsely chopped sprigs of parsley and horseradish leaves, mustard seeds, dill, peppercorns and large pieces of fresh chili pepper. Place the cucumbers tightly and add a little more parsley and horseradish leaves on top, as well as an umbrella of dill. Pour boiling water over the contents of the jar and let it sit for 15 minutes.
4. Drain the water into a saucepan, place ketchup, salt and the required amount of sugar there. Stir and simmer over low heat until the marinade boils. Remove from heat and pour in vinegar.
5. Pour the prepared marinade over the cucumbers, place the jars in a thick-bottomed pan on a folded cotton napkin, and pour enough water into the container so that it reaches the shoulders of the jars. Sterilize the workpieces for 15 minutes at medium boiling water in a saucepan. Close the jars with cucumbers with lids and let cool upside down under a blanket. Store in a cool and dark place. Enjoy!
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Cucumbers with chili ketchup and citric acid for the winter
According to this recipe, cucumbers are pickled without vinegar, but they still turn out crispy and tasty. Chili peppers and ketchup add brightness of taste, a spicy note and piquancy. They are easy to prepare and can be stored at any temperature.
Cooking time: 3 hours 20 minutes.
Cooking time: 10 min.
Servings – 3 liter jars.
Ingredients:
- Cucumber – 2 kg
- Dill (twigs, umbrellas) – 3 pcs.
- Citric acid – 1 tsp.
- Currant leaf – 4 pcs.
- Cherry leaf – 3 pcs.
- Chili ketchup – 3 tbsp.
- Hot chili pepper – 1 pc.
- Allspice peas – 5 pcs.
- Garlic – 5 teeth.
- Granulated sugar – 3 tbsp.
- Salt - 2 tbsp.
- Water – 1.5 l
Cooking process:
1. Wash the cucumbers and trim the ends of each. Soak them in cool water for several hours so that after preservation they do not absorb too much marinade.
2. Place cherry and currant leaves, peeled garlic and chili peppers, which need to be cut into large pieces, as well as allspice into sterilized jars.
3. Place cucumbers tightly on top and pour boiling water over them, leave for 15-20 minutes to steep. Then drain the water and repeat the procedure with boiling water twice more.
4. After this, mix water, salt, sugar, chili ketchup in a saucepan and bring the marinade to a boil. Turn off the water and add the required amount of citric acid. Mix everything and pour the marinade into the contents of the jars.
5. Seal the jars of cucumbers tightly, turn them over, and wait until they cool down, covering them with a blanket. Afterwards, such preparations can be stored at any temperature, since the marinade contains citric acid.
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How to prepare vegetables and containers
The selection and preparation of raw materials is an important stage. It’s easier for summer residents - they are confident in the quality of the products they grow with their own hands, and at any time they can preserve cucumbers almost freshly picked from the garden. City residents will have to look for suitable vegetables. Cucumbers should be strong and firm. Fruits with yellowness should be discarded immediately. It is preferable to choose small cucumbers so that they fit entirely into liter jars - the most convenient container for snacks.
After purchasing or picking cucumbers, you need to wash them thoroughly and soak them in cold water for several hours. It is necessary to ensure that the water remains cold at all times. It is not necessary to soak the vegetables, but it is better to take the time. Firstly, the cucumbers will be saturated with water and will retain their crispness during preservation. Secondly, the brine will not be absorbed into the vegetables, which means that the product will not deteriorate during long-term storage.
Some recipes do not require sterilization of jars. For others, any convenient option for heat treatment of containers will do. The containers can be held over steam, heated in a microwave or oven, or boiled in a saucepan. Tin lids must be washed in a soda solution and boiled in boiling water for literally 2 minutes.
Delicious cucumbers with ketchup and garlic for the winter
Garlic adds flavor to pickled cucumbers, and chili ketchup makes their taste piquant. They turn out crispy and appetizing, worthy of a festive table at home.
Cooking time: 2 hours 30 minutes.
Cooking time: 10 min.
Servings – 1 liter jar.
Ingredients:
- Cucumber – 600 gr.
- Granulated sugar – 2 tbsp.
- Salt – 1 tsp.
- Chili ketchup – 2 tbsp.
- Garlic – 4 teeth.
- Table vinegar 6% - 3 tbsp.
- Allspice peas - to taste.
- Bay leaf – 2 pcs.
Cooking process:
1. Wash the cucumbers and get rid of the ends, cut them lengthwise. Pour cool water over the vegetables and let them steep for several hours.
2. Chop the garlic with a knife or on a grater, put the cucumbers in jars, sprinkle with garlic.
3. Pour boiling water over the contents of the jars and leave for 20 minutes.
4. Dissolve sugar and salt in water in a saucepan, add chili ketchup and vinegar, bring the marinade to a boil and keep on fire for a couple of minutes.
5. Drain the water from the jars, and instead pour the resulting marinade over the cucumbers. Seal the pieces tightly, turn them over, and let them cool in a warm room under a blanket. Then store the spicy cucumbers in a cool place.
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How to properly store workpieces
Successfully prepared home preserves will remain well preserved throughout the winter only under the right conditions:
- pickled cucumbers are perfectly stored in an ordinary apartment, but it is better to choose a dark and cool place - a pantry, the bottom drawers of a closet or a basement will do.
- the temperature in the room where the jars are stored should not exceed 25°C, and the humidity - 80%;
- If the jar has been opened, then it should be stored in the refrigerator for no more than 5 days, after which it is better to remove the vegetables from the brine, put them in a tight bag and freeze. This product can later be used for heat-treated dishes.
There are many ways to prepare pickled cucumbers with spicy tomato sauce. Some of them, discussed above, are ideal even for novice housewives. This dish will be an excellent alternative to classic pickles and will delight you with its piquant taste.
