Cucumbers with spicy chili ketchup. Cucumbers with ketchup for the winter - without sterilization, in jars
Thus, it is better to preserve cucumbers in small jars; liter jars are just right for this. If the cucumbers are large, you should choose a slightly larger container and cut them, so they will pickle faster.
It is worth paying attention to vegetables - specimens with thin skin are poured with brine 1-2 times, but if the skin is hard and rough - always twice.
Cucumbers with chili ketchup and vinegar
List of required products:
1 kg. small cucumbers (if you want to cook more, then all products are doubled in the amount of vegetables);
0.5 l. water for preparing marinade;
0.5 cups (75 ml.) vinegar;
150 gr. (or 6 large spoons) hot chili ketchup;
1 full glass of sugar;
1 tbsp. salt;
7 pieces of allspice grains;
2 laurel leaves;
4 pcs. medium-sized dill umbrellas;
3 to 6 cloves of garlic (choose the amount at your discretion).
Preparation:
Step-by-step instructions will help you properly prepare cucumbers with chili ketchup for the winter in liter jars without sterilization. Place well-washed small cucumbers for 120 minutes. into water at a low temperature, which will give them freshness (some housewives recommend leaving vegetables for 4 hours).
While the cucumbers are getting a good shape, it’s worth making the marinade; for this you need to pour 2 tbsp into water at room temperature. salt and 2 cups granulated sugar, as well as hot ketchup. Stir the mass thoroughly and place it on the stove; as soon as the mass boils, add vinegar and leave to infuse.
Then we return to the vegetables - cut off their noses and ends. At the very bottom of the jar they put spices (garlic, allspice and bay leaves), cucumbers and all this is crowned with dill umbrellas. Pour boiling water over all the vegetables and spices, leave for 5 minutes, after that, drain, repeat the procedure, but leave the water for 15-20 minutes. The hot marinade is poured in last; it should completely cover the vegetables.
The last step is to tightly and quickly close the container, turn it upside down and leave to cool. Chili for the winter in liter jars without sterilization is best stored in a cool place where it is as dry as possible.
There is also a recipe for such a winter preparation, which many housewives have chosen for its simplicity and bright, spicy taste; moreover, such a dish is perfect as an appetizer for the holiday table. To add variety to the pickled spicy cucumbers, this recipe suggests using other vegetables that will enrich the taste of the dish and cause genuine admiration among guests and household members.
To make cucumbers with chili ketchup for the winter in liter jars without sterilization with the addition of carrots and onions, you will need:
3 kg. small cucumbers, which should be evenly distributed among three liter containers;
5 medium-sized onions;
5 pcs. large carrots;
14 pieces of allspice;
7 pcs. medium sized bay leaf;
about 250 gr. granulated sugar;
1 full glass of hot chili ketchup;
2 tbsp. salt;
1.5 l. boiled water.
Cooking method:
Peeled onions are cut into rings; if they are large, it is better to cut them into beautiful halves of rings. The carrots are chopped on a grater or cut into strips with a knife (the marinade flavor will enrich the carrots cut into strips).
Cucumbers, as in the previous recipe, must be soaked in low temperature water and left alone. Next, onion rings and carrots are placed into jars in small portions, followed by cucumbers, the ends of which have been previously cut off, then laurel leaves and allspice.
The marinade is prepared in the same way as in the first case - add all the ingredients and bring to a boil and pour in a glass of vinegar, then leave on the fire. At the end, the vegetables are poured with marinade to the very edges of the jar, quickly closed and left to cool naturally.
Cucumbers with chili ketchup and mustard powder
A real housewife has endless creativity when it comes to canning, so it’s worth turning to another interesting recipe, or rather making hot cucumbers with chili ketchup for the winter in liter jars without sterilization.
Ingredients:
2 kg. small-sized cucumbers;
20 pieces of peppercorns (allspice);
2 tsp table mustard powder;
150 gr. horseradish root;
clean water about 5 full glasses;
5 large bay leaves;
10 blackcurrant leaves (any leaf size will do);
2 tbsp. granulated sugar;
2 full glasses of chili ketchup;
a full glass of vinegar;
2 tbsp. table salt;
a small bunch of dill.
Preparation:
Wash the cucumbers in warm water and soak them for several hours. Drain off excess water and wipe well with a towel after the end of time.
Place pepper, bay leaves, finely chopped horseradish, mustard, well-washed currant leaves and a bunch of dill into a liter glass container. Add seasonings and add vegetables, pressing them tightly together. Pour boiling water over it a couple of times - first for 5 minutes, then for 20.
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To fill, combine ketchup, salt, sugar, vinegar, add warm water, mix and leave to boil, pour into the rest of the products and seal the container. Wrap the finished container with vegetables in a warm place and cool. This snack has a pronounced tomato-spicy taste, and if you replace the mustard powder with Kenyan pepper, you get a truly fiery snack.
For a more understandable preparation of the dish - cucumbers with chili ketchup for the winter in liter jars without sterilization, there is a video - thus, it is convenient to observe the nuances of cooking and if there is a need to watch some important point several times. They turn out no less tasty.
Cucumbers with chili ketchup for the winter, a simple recipe
Cucumbers with chili ketchup for the winter in 3 liter jars without sterilization are prepared according to the following recipe:
Large cucumbers,
garlic (about 5 cloves),
a full glass of vinegar,
8-10 pieces of allspice,
a few tbsp. salt; boiling water;
120-150 gr. chili ketchup;
75 gr. Sahara.
Preparation:
To prepare such a dish for a 3-liter jar, you need to cut the cucumbers into cubes or circles, which have previously been left in water for 2-3 hours at low temperatures and their noses have been cut off. A 3-liter container is filled with spices, and chopped cucumbers are placed.
In order for the vegetables to fit more tightly into it, you should shake the jar regularly; when this process is no longer possible, you need to add boiling water and drain it several times, and then pour the pre-prepared marinade over everything. The marinade is prepared in the same way as in the recipes described above. This snack should be stored in a dry basement.
Such recipes for cucumbers pickled in an unusual way will certainly diversify any table and will undoubtedly attract the attention of all those present, give new taste sensations, and the hostess will receive praise for her efforts and creative approach to pickling.
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Preserving preparations for the winter - childhood memories. I suggest we remember how our grandmothers did it and preserve emerald and pimply cucumbers with a crunch and amazing aroma.
Recipe contents:
Pickling cucumbers for future use in the winter has long ceased to be popular with many housewives. Because the need for this disappeared when jars of canned vegetables began to appear on store shelves. But it’s still not possible to buy tasty preserves that are similar to homemade ones. Therefore, some people still make their own jars of delicious cucumbers with chili sauce and other additives. After all, canning preparations are useful - a culinary hand-me-down with a retro touch, where you can experiment with additives and spices.
To get the most out of canning, read our tips, apply them and get excellent results.
- Buy cucumbers that are intended for pickling. Salad gherkins will turn out tasteless and limp.
- Cucumbers must be fresh, just picked from the garden. If they have been sitting for several days, they are no longer suitable for pickling.
- Wash the fruits thoroughly with a brush and sort by size.
- Small and medium-sized gherkins are suitable for preservation. Cucumbers of the same size are placed in one jar. Then they are evenly saturated with brine.
- Before preserving, soak the cucumbers in ice water for several hours. The colder the water, the crispier the gherkins will be.
- Well or spring, soft water is better suited for salting.
- If the water is from a tap, it needs to be settled or filtered.
- Use table salt, coarsely ground. Do not use iodized one.
- For the recipe you need the most ordinary vinegar. Flavored ones (wine, grape, apple) will give undesirable flavors.
- Additional spices and herbs most often used are the following: peppercorns, allspice, garlic, cherry leaves, black currants, horseradish, dill inflorescences, cloves, chili peppers, nutmeg, saffron, basil, coriander. You can sacrifice any leaves, but not dill and horseradish leaves, they add their signature crispness.
- The rolled up jars are turned upside down, wrapped in a woolen blanket and left until completely cooled. This is necessary so that they do not explode, and if the jar is not closed hermetically, it will be immediately visible.
Canning cucumbers: recipe with chili
Canned cucumbers with chili for the winter in jars are the pride of any housewife. Many people think that this process will take a lot of effort and time. However, in reality, making cucumbers crispy is not at all difficult. You need to apply a few fundamental secrets and follow a step-by-step recipe.
- Calorie content per 100 g - 30 kcal.
- Number of servings - 3 cans of 0.5 l each
- Cooking time - 40 minutes
Ingredients:
- Cucumbers - 1.5 kg
- Garlic - 2 cloves
- Salt - 50 g
- Table vinegar 9% - 2 tbsp.
- Chili ketchup - 3 tbsp.
- Sugar - 25 g
- Allspice peas - 2 pcs.
- Greens - 20 g
Step-by-step preparation of canned cucumbers with chili:
- Soak the cucumbers in ice water for 2 hours.
- Prepare jars with lids in advance: sterilize.
- Place herbs, spices and cucumbers in jars and pour boiling water over them. Leave for 10 minutes.
- Drain the marinade and dilute the sugar, salt and chili ketchup in it until completely dissolved. Boil and pour in vinegar.
- Return the marinade back to the jars and seal them with lids.
Cucumbers for the winter: recipe with ketchup
Cucumbers for the winter with ketchup are not a particularly popular masterpiece of preparing for future use. But it is very tasty and the Olivier salad with such gherkins will be simply excellent.
Ingredients:
- Cucumbers - 1.7 kg
- Salt - 55 g
- Table vinegar 9% - 2.5 tbsp.
- Ketchup - 4 tbsp.
- Sugar - 30 g
- Bay leaf - 2 pcs.
- Horseradish leaves - 2 pcs.
- Garlic - 2 cloves
- Wash the cucumbers and soak in ice water for 2 hours.
- Place bay leaf, garlic, pepper, horseradish and dill into prepared sterilized jars.
- Place the cucumbers compactly on top vertically.
- Pour hot water into the jar and cover with a lid. Leave for 5 minutes.
- Pour the liquid from the jar into a separate bowl, add sugar, salt, ketchup and boil.
- Pour vinegar and hot marinade into the jar at the same time.
- Roll up the jars with lids, turn them upside down, wrap them in a warm blanket and leave until cool.
Canned cucumbers: recipe with chili ketchup
Ordinary pickled cucumbers will not surprise anyone. But canned cucumbers with ketchup are already interesting. Some will consider this recipe absurd, but the idea is very successful! Cucumbers absorb the aroma and spiciness of ketchup, which makes them piquant.
Ingredients:
- Fresh cucumbers - 3 kg
- Black peppercorns - 7 pcs.
- Fresh dill - 5 sprigs
- Bay leaf - 5 pcs.
- Salt - 2 tbsp.
- Granulated sugar - 200 g,
- Table vinegar (9%) - 200 ml
- Water - 1 l
- Chili ketchup - 100 g
- Wash and dry the cucumbers.
- Wash the jars with soda and sterilize over steam.
- Place black peppercorns, dill and bay leaves in each jar.
- Place the cucumbers in the jars and set them aside.
- Prepare the marinade. Pour water into a saucepan and bring to a boil.
- Add salt, sugar, ketchup and vinegar. Stir and boil.
- Pour the boiling marinade into the jars under the hangers.
- Close the container with the prepared lids and sterilize for 10 minutes.
- Roll up the jars and turn them upside down. Leave until completely cool.
- Store canned food in a cool place.
Maybe your pantries and cellars are already filled with all kinds of preserves, but you also need to remember to prepare pickled cucumbers with chili ketchup. It's a slight spiciness, a piquant taste, a pleasant crunch...
Ingredients:
- Cucumbers - 1.5 kg
- Horseradish leaves - 20 g
- Bay leaf - 2 pcs.
- Garlic - 2 cloves
- Peppercorns - 3 pcs.
- Water - 650 ml
- Chili ketchup - 3 tbsp.
- Sugar - 30 g
- Salt - 1 tsp.
- Vinegar - 75 ml
- Wash the cucumbers. Wash jars with lids with soda and sterilize over steam.
- Place herbs at the bottom of the container: horseradish leaves, bay leaves, dill umbrellas, peppercorns, a clove of garlic.
- Pour boiling water over the vegetables, cover with lids and leave for 30 minutes to allow the boiling water to cool slightly.
- Drain the marinade, boil and pour over the cucumbers again. Leave them for half an hour and pour out the liquid again.
- Add salt, sugar, chili ketchup to the marinade and stir well.
- Place on the stove and heat. Boil and pour in vinegar.
- Pour the marinade over the cucumbers and seal the jars with metal lids. Leave them upside down until completely cooled.
When last year, on the urgent advice of a friend, I prepared cucumbers with Chili ketchup, I thought that nothing good would come of it. Well, the proximity of pimply cucumbers and hot tomato sauce did not fit into my culinary template. But the premature August tasting of the preserves stored for the winter tore this very template into small pieces. I was just bursting with curiosity to try an “overseas” dish. And so a plate of appetite-tempting cucumbers in a spicy marinade of Chili ketchup appeared on the table. And the taste of the snack turned out... You'll rock it! That’s why I’m sharing with you proven recipes for this incomparable preparation!
Cucumbers in “Chili” ketchup (“Torchin”, “Heinz”) for the winter
The recipe is very simple. You can supplement it with a horseradish leaf, a sprig of tarragon or other spices. But I think this is unnecessary. The appetizer already scores 10 out of 5.
Ingredients (for 7 half-liter jars):
To the jar:
For the marinade:
Note: glass – 250 ml
How to prepare cucumbers with Chili ketchup (step-by-step recipe with photos):
Soak the cucumbers for a couple of hours in cold water. |
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Wash. Cut off the ends. |
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Prepare the jars. Pack the cucumbers tightly. |
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Place a whole peeled clove of garlic and an umbrella of dill into the jars (if the containers are liter, then 2 each). Add 2-3 peas of allspice (for liter jars - 3-4). |
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Prepare the marinade. Add salt to clean filtered water. |
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Add sugar. |
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Now add “Chili” ketchup (“Torchin”, “Heinz”, “Chumak”, “Baysad” or others) to the future marinade for cucumbers for the winter. Stir. Bring to a boil over low heat. Stirring, boil the mixture for a couple of minutes. |
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Turn off the heat. Add table vinegar. Stir. |
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Pour the spicy marinade with chili ketchup over the cucumbers. Sterilize jars of preserves so that they can wait out the winter without worry. |
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Seal jars of cucumbers in spicy chili ketchup. After 8-12 hours, store until winter. |
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Although in a month you can satisfy your curiosity and open a jar of spicy cucumbers. And then, impressed by the delicious crispy cucumbers, the second one. So roll up more at once! You can also prepare it in such a marinade, and it turns out no less tasty. |
Cucumbers with Chili ketchup, onions and carrots for the winter
In addition to the spicy cucumbers, you will receive aromatic pickled carrots and delicious onions. All your friends will ask you for the snack recipe, you’ll see.
Ingredients (for 3.5 liters of preserved food):
To the jar:
For the marinade:
Note: glass – 250 ml
Method for preparing cucumbers with Chili ketchup:
Peel the onions. Cut into thin half rings or rings. |
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Grate the carrots on a coarse grater. Or cut into strips. |
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To preserve cucumbers in spicy chili ketchup, choose small, smooth, strong and crisp vegetables. Pre-soak them in cold water for 2-3 hours. Cut off the ends. |
Calories: Not specified
Cooking time: Not specified
Summer is not only the time for sea cruises, hiking and travel. For me, this is, first of all, the time when you can prepare as much as possible for winter. I try not to prepare so many pickles, but to make them very tasty and original snacks. Of course, you can go to the supermarket at any time and buy a jar of tomatoes or, but, firstly, the composition of such preservation includes many preservatives and chemical compounds that in a certain way will have a bad effect on health. And secondly, the price for such cucumbers is not always adequate; sometimes you pick up such a jar, twirl it in your hands this way and that, and put it back on the shelf.
Talking with my friends, I realized that many housewives do this, and home canning is gradually entering our lives again. That is why I want to advise you to make excellent, moderately spicy cucumbers with chili ketchup for the winter without sterilization, which will delight you with their taste.
This is a recipe that has been tested for years, so you can safely write it down and prepare at least one serving of this pickle. Personally, I really like the fact that such cucumbers always come out excellent, crispy and very aromatic, I use them not only as a snack for the table, but also add them to many dishes.
The method of preserving this snack is quite common, it is called “triple filling”. I think that many people know what it is and will not be afraid to take on such work. Because in fact, there are no difficulties in the process, we usually simply pour out the first water with which we pour the fruits, and then pour the second into a vessel, add herbs, spices and prepare the marinade - that’s what we will need for preservation.
The recipe is designed for 3 jars with a capacity of 1 liter.
Ingredients:
- cucumbers – 2 kg,
- ketchup (I have “Torchin” Chili) – 6 tbsp.,
- salt – 100 g,
- table vinegar 9% - 75 ml,
- granulated sugar – 75 g,
- garlic – 3 cloves,
- dill - 3 sprigs,
- black pepper fruits – 9 peas.
Recipe with photos step by step:
First we need to prepare the cucumbers for the canning process. To do this, we sort out small fruits of pickling varieties and soak them in cold water (preferably ice) for 2-3 hours. If the cucumbers have just been picked from the garden, then there is no need to soak them - they will already be crispy and dense.
Place peppercorns, dill sprigs and peeled garlic cloves into prepared sterilized jars.
Then carefully place the cucumber fruits and fill the jar with hot water for 3-5 minutes. Next, we simply drain this water from the jars.
Boil the water again and fill the jars with it. Now we wait 15 minutes and pour the water into the pan.
Add more salt and granulated sugar, as well as ketchup. As soon as the brine boils, remove it from the heat and pour in the vinegar.
Fill the jars again with the resulting brine and immediately close them with lids for the winter. Wrap in a warm towel until completely cool.
We also strongly recommend closing
Cucumbers with chili ketchup added to the marinade are easy to prepare. There are several options. This can be preservation, either with or without sterilization.
The recipe for cucumbers cooked with Chili ketchup appeared quite recently. But, despite this, it is already enjoying considerable popularity.
In addition to spicy ketchup, you can add various seasonings that will only add zest to the dish.
Pickled cucumbers with Chili ketchup for the winter
This marinating recipe will take a lot of time, but the result will justify itself with the excellent taste of the product.
These cucumbers turn out crispy, and also have a pleasant smell and an extraordinary spicy taste.
List of ingredients needed to prepare four liter jars of cucumbers:
- Small cucumbers in the amount of 4 kg;
- Black currant leaves in the amount of 16 pcs.;
- 24 allspice peas;
- Fresh horseradish – 4 small pieces;
- Bay leaves in the amount of 4 pcs.;
- Dill branches in the amount of 4 pcs.;
- Dry mustard in the amount of 2 tsp..
To prepare the marinade you will need:
- 9% vinegar with a volume of 200 ml;
- Water with a volume of at least 1 liter;
- Sugar - 1 glass;
- Salt - 2 tbsp. l.
Method for preparing spicy cucumbers with Chili ketchup for the winter:
- Wash the cucumbers very carefully in cold water;
- The jars also need to be washed thoroughly;
- Then put black currant leaves in each of them - 4 pcs., fresh horseradish - 1 piece, allspice - 6 peas, bay leaf - one at a time, dill branches - one at a time, dry mustard - half a teaspoon;
- After this, put the cucumbers in jars. This must be done so that there is as little free space as possible;
- Now you can proceed to preparing the marinade;
- Prepare a container into which to pour the entire volume of prepared water and vinegar. Pour in the entire amount of prepared sugar, ketchup and salt;
- Bring the liquid to a boil and pour into the cucumbers. If the marinade is not enough, you can add additional boiling water;
- Cover the jars with special lids for preservation;
- After this, the cucumbers must be marinated. To do this, you need to take a large container and put all the jars of cucumbers in it. Pour water into a saucepan and place on the stove. Sterilization should take place for 20 minutes over low heat;
- Remove the jars from the container and roll up the lids using a seaming machine;
- Turn the pickled cucumbers with Chili ketchup over for the winter with the lids facing down and do not touch until cooled;
- For safe storage you will need a cool and dark place.
Preparation recipe without sterilization
This method is very simple to prepare and will take a small amount of time. First you need to prepare all the necessary components:
- Small cucumbers in the amount of 2 kg;
- Water (purified) with a volume of 1.3 liters;
- Ketchup “Chili” in the amount of 300 g;
- Rock salt in the amount of 2 tbsp. l.;
- Sugar in the amount of 1 tbsp. l.;
- 9% vinegar with a volume of 100 ml;
- 6 black peppercorns;
- 2 pieces of horseradish;
- 2 dill sprigs;
- 2 garlic cloves.
Recipe for winter cucumbers with Chili ketchup without sterilization step by step:
- Sort the vegetables, wash them well in cool water and trim a little on both sides. To make the vegetables crispy, you can leave them in cold water for a while;
- Prepare a jar, the volume of which should be 3 liters. Place horseradish, garlic, dill, black pepper on its bottom;
- Place cucumbers in a jar;
- Boil some water and pour it over the vegetables in the jar. Cover the container with a metal lid and do not touch it for 10 minutes;
- After this period, pour the water into a container and bring it to a boil again on the stove. Pour salt, sugar, and vinegar into it. You also need to send ketchup there. Stir patiently and bring the resulting liquid to a boil;
- Pour the resulting marinade over the vegetables. Seal the lid tightly;
- Place the jar upside down and wrap it in a warm blanket. There the preservation must cool completely;
- For storage it is worth creating dark and cool conditions.
Cucumbers with “Chili” ketchup for the winter, prepared according to the proposed recipe, do not require sterilization and can be stored for a long time.
Find out also, Learn to cook it yourself and give up the store-bought equivalent with preservatives once and for all!
Read recipes for green tomato salads for the winter. That's right, spicy preparations!
Tender applesauce for the winter can be prepared very simply, just open it and follow the instructions with tips.
Pickling crispy cucumbers with Makheev-chili ketchup for the winter
This recipe uses Makheev brand ketchup. Thanks to it, the cucumbers turn out very fragrant and crispy.
To prepare you will need:
- Cucumbers in the amount of 4.5 kg;
- 4 garlic cloves;
- One dried clove;
- 5 black peppercorns;
- One dill branch.
To prepare the marinade you will need:
- Water volume 3 liters;
- Ketchup “Maheev-lecho” in the amount of 500 g;
- Ketchup “Maheev-chili” in the amount of 500 g;
- Sugar in the amount of three glasses;
- Salt in the amount of six tablespoons;
- Three glasses of 9% vinegar.
Step-by-step preparation of delicious cucumbers for the winter:
- Place all prepared spices into prepared jars. To do this, first peel the garlic and cut it into slices;
- Also place washed cucumbers in jars;
- Proceed with the actual preparation of the marinade. To do this, water is poured into a container, to which all the ingredients prepared specifically for this marinade are added. Bring the resulting liquid to a boil and pour into the cucumbers arranged in containers;
- Cover the jars with lids and sterilize. This can be done on the stove or in the oven. For liter jars, sterilization will require 10 minutes, for jars with a volume of 0.5 liters - for five minutes;
- Seal tightly with lids using a special seaming machine, then cover with any warm cloth and leave until completely cooled.
Preparing such preserves as cucumbers with Chili ketchup for the winter is not a difficult task. There are few additional components of the recipe, and, therefore, it will not require much money.
You can shorten and simplify the canning process by choosing a recipe for cucumbers without sterilization. It all depends on the preferences of the housewives.