Awesome sliced cucumbers from Chili for the winter
Sliced cucumbers with chili ketchup are a great winter preserve option, perfect for larger fruits or unevenly shaped vegetables.
Chili ketchup has long proven itself in canning—it adds a piquant flavor to the preparation and makes cucumbers more interesting and unusual.
The recipe is designed for a liter jar and requires no sterilization, so this is another reason to pay attention to it.
Cucumbers can be served as an appetizer; they make a wonderful complement to any dish, including meat and fish. They can also be added to rassolnik (pickle soup), solyanka (solyanka), or salads.
Ingredients:
- water – 600 ml;
- cucumbers – 400-450 g;
- chili ketchup – 120 g;
- sugar – 1 tbsp;
- salt – 0.5 tbsp;
- vinegar 9% - 1 tbsp;
- bay leaf – 1 pc.
How to prepare sliced cucumbers with chili ketchup
Prepare everything according to the list. Wash and sterilize the liter jar, and boil the lid in water. Prepare a saucepan or pot and transfer the chili ketchup into it.
Next, pour water into the pan, add the bay leaf, salt, and sugar. Cook the marinade for a couple of minutes, then taste it. You should like the marinade's flavor, so you can adjust the salt and sugar.
Wash and dry the cucumbers, cut the fruit into slices or circles, and place them in the marinade.
Boil cucumbers for 3 minutes, pour in table vinegar, bring to a boil and remove from heat.
Place the cucumbers in a sterile jar, immediately roll up the lid and turn it upside down, cover with a blanket.
After 24 hours, transfer the cucumbers to the pantry and store them there.
Bon appetit!
