Cucumbers with chili ketchup for the winter

Cucumbers marinated with chili ketchup acquire a special islandy taste and piquancy, which distinguishes them from those prepared with classic marinades. To make them even spicier, add fresh chili peppers and garlic when preserving.

Crispy cucumbers with chili ketchup in liter jars

Cucumbers with spicy ketchup turn out crispy and piquant; they are great as an ingredient for meat salads. In addition, they can be served with other pickles for the holiday table.

1. 
   How to prepare crispy cucumbers with chili ketchup in liter jars for the winter? For this preparation, select small, dense cucumbers, remove the ends and place the vegetables in cool water for about 3 hours.
2. 
   Place dill, currant leaf, parsley and horseradish leaf in a canning jar. Add a clove of peeled garlic and spices there.
3. 
   Tamp the prepared vegetables and a little more dill and parsley on top.
4. 
   Boil water and pour into a container with cucumbers, leave, covered, for 10 minutes. Pour the cucumber water into a saucepan, add one and a half teaspoons of salt, as well as two tablespoons of chili ketchup and the same amount of sugar. Heat until simmering over high heat, then reduce heat to medium and continue simmering for a couple of minutes. After this, stop heating, add vinegar and stir the resulting marinade.
5. 
   Fill vegetables in jars with aromatic liquid up to the neck of the jar and seal. Leave the inverted pieces in a warm place, covered with a blanket. Once completely cooled, transfer to permanent storage in the cold.

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 glasses.
• 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. Pour boiling water over the cucumbers and leave to cool for 20-30 minutes, and then pour the water from the cans into a saucepan, bring to a boil and pour boiling water over the cucumbers a second time, at the same time as the first time. Then pour out the cooled water from the cans. won't be useful.

4. In a saucepan, mix water, 8 tablespoons of ketchup, as well as two tablespoons of salt, one glass 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.

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.

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!

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!

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.

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.
• Water – 2 tbsp.

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.

Preserving cucumbers with chili ketchup and vinegar

Apple cider vinegar in the marinade makes it more aromatic and highlights the taste of canned cucumbers. It goes well with chili peppers in ketchup and softens the heat.

Cooking time: 2 hours 40 minutes.

Cooking time: 10 min.

Servings – 1 liter jar.

Ingredients:

• Cucumber – 0.5 kg
• Chili ketchup – 6 tbsp.
• Apple cider vinegar – 3 tbsp.
• Granulated sugar – 3 tbsp.
• Salt – 1 tsp.
• Water – 0.5 l
• Dill (umbrella) – 2 pcs.
• Horseradish (leaves) – 1 pc.
• Currant leaf – 2 pcs.
• Cherry leaf – 2 pcs.
• Garlic – 3 teeth.
• Black peppercorns – 5 pcs.

Cooking process:

1. Cucumbers should be placed in cool water for several hours, and then dried and the tails removed.

2. Mix water with vinegar, salt and sugar in a saucepan, bring to a boil and pour in ketchup, let cook for about 5-7 minutes.

3. Sterilize containers for preservation in a water bath, oven or microwave.

4. Place thinly sliced ​​garlic, leaves and seasonings into prepared jars. Place the cucumbers vertically on top so that they fit tightly together.

5. Pour marinade over the cucumbers and cover with lids. Place them for sterilization and heat for 15-20 minutes at medium boiling water.

6. Close the jars tightly with lids and leave upside down under a blanket until cool. Then transfer the workpieces to a cool place. The cucumbers are ready!