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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The most delicious cucumbers in ketchup for the winter - an awesome preservation recipe
The awesome recipe for winter cucumbers with sterilization below uses regular ketchup (not chili!). Therefore, to seal such preservation, we recommend that you select sauces with different aromatic, mild spices. An unusual dressing will help you prepare a spicy, crispy snack.
Ingredients for preserving the most delicious cucumbers in ketchup for winter
- cucumbers - 3-3.5 kg;
- ketchup - 200 g;
- table vinegar - 1 tbsp;
- sugar - 1 tbsp;
- salt - 2 tbsp;
- water - 1.5 l;
- garlic - 1 head;
- spices, herbs - to taste.
Recipe for awesome delicious cucumbers with ketchup dressing for winter
- Sterilize jars and lids. Soak the cucumbers for 2 hours, rinse well.
- Place cucumbers and coarsely chopped garlic into jars. Prepare marinade with tomato sauce.
- Pour the hot marinade into the jars and then sterilize them for 15 minutes.
- Close the jars with lids and leave upside down under a blanket for 2 days.
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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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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Recipe for delicious pickled cucumbers with chili ketchup, slices
I often like to cook cucumbers for the winter with chili ketchup, cut into small pieces, in liter jars. It’s very convenient, it’s quick not only to prepare, but also to serve on time; you don’t need to cut the finished vegetables, just put them on a dish and put them on the table. The ingredients I use are almost identical to the previous versions, the only difference is the shape of the cucumbers.
- cucumbers – 3 kg;
- 9 cloves of garlic;
- 4 dill umbrellas;
- 6 bay leaves;
- allspice – 9 peas;
- 2 liters of water;
- 280 g chili ketchup;
- 90 g salt;
- 65 ml of 9 percent vinegar;
- 125 g sugar.
- I wash the cucumbers, cut off the ends at both ends, cut them first into long strips, then into halves.
- I peel the garlic, cut it into slices, and put a few pieces in sterile glass containers.
- At the same time, I put dill umbrellas, after washing them first.
- I compact the cucumber pieces.
- I dissolve sugar and salt in a saucepan with water, add acetic acid, ketchup, mix well, put it on the stove with a low flame, and boil for 5 minutes from the moment it boils.
- I pour the cucumbers and roll them up.
- Upside down, wrap it in a blanket, cool it, and put it in the cellar for storage.
Advice! You don’t have to roll the cucumbers according to the recipe described above, just cover them with nylon lids, cool, and store in the refrigerator, since they are ready to ripen after 5 days. It is permissible to use “Torchin” or “Makheev” ketchup.
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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Pickled cucumbers in chili ketchup with aspirin
Aspirin is used to prepare this preparation. It adds a little sweet flavor to the spicy chili. The result is a very piquant taste. Again - not for everyone.
Required for the recipe:
• 1.2 kg of cucumbers; • 100 grams of chili ketchup; • 4 garlic cloves; • 6 cloves and peppercorns; • 600 ml boiling water; • 1 tbsp. l. salt; • 1.5 tsp. Sahara; • 4 dill umbrellas; • 3 currant leaves; • 50 ml l. vinegar 9%; • 2 tab. Aspirin.
Additionally: 2 cans of 1 liter each.
How to prepare pickled cucumbers with ketchup and aspirin:
- Whole dill umbrellas, currant leaves, and garlic cloves are placed on the bottom of the jars.
- Cucumbers are compacted tightly into jars (prepared in advance, kept in cold water for 2 hours).
- Boil water separately and pour into jars, covering tightly with lids. Leave for 10 minutes, after which the liquid is poured back and brought to a boil again, holding for another 15 minutes, after which the cucumbers are poured again.
- Drain the third and last time: add salt, sugar, ketchup and bring to a boil. At the same stage, vinegar is added as usual. After boiling, mix thoroughly and add Aspirin at the very end. Immediately close hermetically without waiting for cooling.
The jars are turned upside down and cooled. After cooling, store in a cool place.
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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The best crispy cucumbers in ketchup for the winter - an awesome recipe with garlic
The combination of cucumbers, ketchup and garlic in our next awesome recipe for winter wrapping will certainly delight gourmets. The refined taste of crispy vegetables will appeal to all lovers of delicious preserves.
Video with an awesome recipe for cucumbers in ketchup - the best preparation for the winter
To make the prepared cucumber roll both tasty and crispy, strictly follow the author’s recommendations. Also, do not forget that small or medium-sized cucumbers are better suited for this preservation.
With our awesome recipes you can quickly and deliciously prepare cucumbers with ketchup for the winter. Quick instructions without sterilization will help you roll up any size. But you can also use cooking recipes that are close to the classic ones with sterilization: with their help you can no less easily seal crispy cucumbers with Makheev or Heinz chili ketchup. If you wish, you can prepare marinated zakatka, adding your favorite spices to it, or roll up snacks with the seasonings we offer.
The article was written based on materials from woomenblog.ru
