If you make winter preparations from vegetables and fruits, then the following recipes should interest you. Cook cucumbers with chili ketchup. We offer several preservation options.
Chili Ketchup Recipe
The first preservation method involves the use of the following ingredients:
- fresh cucumbers weighing 2 kg;
- allspice peas - about 10 pieces;
- green currant leaves - about 10 pieces;
- horseradish (root) - weighing 100 grams;
- several (5 pieces) bay leaves;
- mustard powder - about 2 tablespoons (tea);
- dill (to taste and desire).
To fill:
- simple water with a volume of 1 liter;
- chili ketchup (or any hot sauce) - a glass (about 200 grams);
- a glass of sugar and vinegar;
- couple of art. tablespoons of salt.
Cooking technology
Cucumbers with ketchup chili canned as follows.
1 step
When choosing cucumbers, give preference to medium-sized fruits of the same size. If you have large vegetables, then before you start preserving them, you can cut them into pieces. Wash and dry the cucumbers. Sterilize the jars in advance. Arrange in each pea black pepper, bay leaf, horseradish, sliced in circles, dry mustard, dill and washed blackcurrant leaves.
2 step
When all the cans are prepared, we carefully place the cucumbers in them. Now go in for the fill. Pour boiled cold water into the pan. Put the indicated amount of salt, vinegar, sugar and hot ketchup. Put the container on fire, wait until it boils.
3 step
Gently fill the jars with cucumbers with hot fill. We install them in a large pan, pour a little water and sterilize 10 minutes after it boils. Lids must also be kept in boiling water. Then you can roll up.
4 step
After 3-4 days, cucumbers with chili ketchup can be served as a snack for vegetable and meat dishes. Enjoy your meal!
Ketchup Recipe
Make pickled cucumbers with ketchup. According to this recipe, they will turn out to be moderately salty, slightly sharp, and most importantly - crispy and dense. Ingredients:
- a kilogram of fresh small cucumbers;
- a pair of heads of garlic (about 10 teeth);
- allspice, dill, leaves from cherries and currants, horseradish (root or leaves) - to taste and desire.
For marinade:
- a glass (about 200 ml) of vinegar;
- sugar weighing 200 grams;
- simple cold water of 3 liters;
- ketchup (hot chili or any other) - a few (6-8) tablespoons;
- salt - 4 spoons (teaspoons).
Cooking technology
Wash the jars, put spices on the bottom: horseradish (leaves or root), dill, currant and cherry leaves, black pepper. Wash the vegetables, dry. Trim the ponytails on each side and lay them tightly over the jars. In each container, lay a few cloves of garlic. Boil water in a saucepan. Pour in the cucumbers. Wait about 5 minutes, then carefully pour the liquid back into the pan. Add water and wait for it to boil again. Repeat the procedure: pour the cucumbers and drain the water. Now add vinegar, ketchup, salt and sugar to the liquid. Stir and wait until it boils. Pour cucumbers in the marinade and set aside for 10 minutes. Set the jars in a deep container with water. Bring to a boil and sterilize for 10 minutes. Then roll cucumbers with ketchup chili under the lids. Banks are cooling. After a day, you can put it in storage. Cucumbers prepared according to this recipe will be a great snack for any table.