Cucumbers with chili ketchup for the winter

For those who enjoy a more adventurous approach, you can prepare cucumbers with chili ketchup for the winter in liter jars. Even after preparing cucumbers in a barrel With chili ketchup, they still remain crispy and have a pleasant spiciness.

Cucumbers with chili ketchup

Many housewives try to prepare something new every year and surprise their family with delicious preserves. When it comes to pickling cucumbers, everyone has their own recipe. But why not try something new? After all, the same old recipes get boring eventually.

Products needed for pickling:

• 3 kilograms of uniform cucumbers with pimples;
• 5 peppercorns per jar;
• 3 bay leaves per jar;
• fresh dill;
• for 1 liter of liquid use 200 ml of vinegar;
• for 1 liter of liquid you will need 210 grams of granulated sugar;
• 2 large spoons of table salt are added to 1 liter of liquid;
• 110 grams of ketchup per 1 liter of liquid.

Preparation:

It's a good idea to prepare the jars first. It's recommended to wash them thoroughly in water and detergent. Next, wash the fruit and cut it into small circles. It's recommended to place peppercorns, fresh finely chopped dill, and bay leaves at the bottom of the container.

Next, place the green vegetables close together in each container. Now you can begin preparing the brine. Pour a liter of brine into the container. Add the vinegar essence, granulated sugar, table salt, and chili ketchup. Stir everything together gently and place on the stove.

Once the marinade has boiled, pour it over the cucumbers prepared in the jars. It's recommended to top each jar with a lid and sterilize for 10 minutes. Then, roll up the jars and turn them upside down. There's no need to wrap them. Once they've cooled completely, they're ready for storage. Now you have cucumbers with chili ketchup for the winter in liter jars. The recipe is very simple.

Alla Kovalchuk's Cucumbers with Chili Ketchup

Many housewives love culinary expert Alla Kovalchuk's method for preparing cucumbers for the winter. It works wonders. The fruits remain crisp, firm, and delicious throughout the winter. You can also preserve them for the winter. Mother-in-law's tongue zucchini salad based on recipes from Alla Kovalchuk.

Products needed for pickling:

• 1.5 kilograms of cucumbers;
• 2 horseradish leaves;
• 5 cherry leaves;
• 5 currant leaves;
• fresh dill;
• 2 bay leaves;
• 5 peppercorns;
• 2 cloves of garlic;
• 110 grams of sea salt;
• 3 liters of purified water.

Preparation:

First, soak the vegetables in cold water for about an hour. Before doing this, rinse and dry the jars. Place all the leaves and dill at the bottom of the container. Afterward, it's recommended to arrange the cucumbers close together in the jar. It's best to place the cucumbers upright. Large cucumbers are usually placed first, followed by smaller cucumbers in a random pattern on top.

Place the remaining leaves on top. Add the garlic, pepper, bay leaf, and salt. Cover with water. Close the jar with a silicone lid and shake until the salt is completely dissolved. Store at room temperature for 3 days, preferably in a dark place.

Once the time has elapsed, skim off any foam that has formed. Close the container with a perforated lid and pour the marinade into a saucepan. Add 110 ml of water and bring to a boil. Bring the mixture to a boil for about 5 minutes. Skim off any foam again.

Pour the prepared marinade over the vegetables and seal. It's recommended to turn the jars upside down and wrap them in a blanket until they cool completely. Then, store the marinade. Alla Kovalchuk's chili ketchup cucumbers for the winter in liter jars are ready. Find out. How to get rid of a wasp nest in your garden.

Cucumbers with chili ketchup and vinegar

For those who don't like spicy or piquant dishes, try this recipe and make crispy pickles at home with ketchup, without sterilization. The resulting dish is aromatic and distinctly different in flavor from other dishes. It can be enjoyed on its own or served as a side dish.

What products need to be prepared for pickling:

• 1.75 liters of purified water;
• 2 kilograms of fresh cucumbers;
• 310 ml ketchup;
• a large spoon of granulated sugar;
• 3 dill inflorescences;
• 6 peppercorns;
• a small horseradish root;
• 2 tablespoons of table salt;
• 2 small spoons of vinegar essence.

Preparation:

Before cooking, it's recommended to wash and sort cucumbers. Avoid yellow varieties and remove the ends. It's best to choose cucumbers that are uniform in size and smooth to ensure even pickling. All sorted cucumbers should be soaked in cold water. Let them sit for 3-4 hours, but it's best to change the water every half hour or hour. This ensures the cucumbers remain crisp and firm after pickling, rather than mushy.

Meanwhile, you can prepare the jars. They should be washed thoroughly. Baking soda works very well to remove various stains. Place the washed jars in the oven for 15 minutes. Remove the cucumbers from the water. Check again to make sure the ends of each cucumber are trimmed so they will marinate better.

Place dill, horseradish, and peppercorns at the bottom of the jar. Next, arrange the vegetables vertically, close together. Then, pour boiling water over them and cover with a lid. Once cool, drain the brine into a container using a perforated lid.

Bring the drained liquid back to a boil and pour into jars. Pour the water back into the pan. Add table salt, granulated sugar, and ketchup. Boil the mixture for a few minutes and then pour it into the jars. Add vinegar essence to each jar. All that's left to do is roll up the jars and turn them upside down. Once cool, store the mixture. Your chili ketchup pickles in liter jars are ready for the winter without sterilization.

Cucumbers with chili ketchup "Torchin"

A pickle made with Torchin ketchup is very popular these days. This new product has already captivated many with its unique flavor and aroma. This method will appeal to any thrill-seeker. You can try it out for the first time; one jar will be enough. If you like it, you can make more next time. You can enjoy the unique taste of homemade pickles all winter long.

What products need to be prepared for pickling:

• 1.5 liters of purified water;
• chili ketchup from Torchin;
• 2 kilograms of cucumbers;
• 2 tablespoons of table salt;
• a large spoon of sugar;
• peppercorns;
• vinegar essence;
• garlic;
• horseradish;
• dill.

Preparation:

First, wash all the vegetables and trim the ends off. It's recommended to choose cucumbers that are uniform in size, preferably small. Pour cold water over the prepared cucumbers and let them sit for 3-4 hours. This will add extra crunch to the vegetables after pickling. Place chopped herbs, garlic, peppercorns, and horseradish in the bottom of a three-liter jar. Now, pack the cucumbers tightly together. It's best to place them vertically, leaving no empty spaces.

Bring the water to a boil and pour into jars. Cover with lids and let sit for 10 minutes. Drain the liquid into a container. Add table salt, granulated sugar, and vinegar essence. You can also add ketchup. Cucumbers with chili ketchup for the winter in liter "Torchin" jars are truly exceptional. Mix everything together and place on the stove. Once boiling, pour the marinade over the vegetables in the jars. Then seal the jars.

It's recommended to turn the jars upside down and cover them with a warm blanket. Once cool, the snack can be stored. It doesn't require sterilization. Just be sure to rinse the jars with boiling water and let the lids simmer for a bit before cooking. Spicy cucumbers with chili ketchup for the winter in liter jars from Torchin are ready. The recipe turned out to be very simple. The step-by-step instructions will help you master canning with ease. This winter, you can enjoy the unrivaled taste of crispy cucumbers.

Cucumbers with chili ketchup and mustard

The website "Povarenok" is very popular online. There, women share their recipes for various dishes. But now, there's a high demand for various vegetable preserves for the winter. Every housewife is preparing for the cold season. People preserve cucumbers year after year. They can then be used as an excellent appetizer or used to prepare various dishes. For example, no solyanka or rassolnik (pickle soup) would be complete without cucumbers. They are also added to some salads along with onionsVinaigrette and Olivier salads can't be complete without pickled cucumbers. Cucumbers with chili ketchup in liter jars are unusual and delicious for the winter. The video shows the precise, step-by-step preparation of the dish.

Products needed for pickling:

• 3 kilograms of cucumbers;
• 3 cloves of garlic per 1 liter bottle;
• spices to your taste;
• 210 ml of vinegar essence;
• 250 grams of sugar;
• 1.3 liters of purified water;
• a package of chili ketchup;
• 2 tablespoons of table salt;
• a large spoon of dry mustard;
• a small spoon of ground black pepper.

Preparation:

The cucumbers need to be washed thoroughly. Trim the ends of each cucumber on both sides. Then cut the vegetables into quarters. The jars need to be washed thoroughly, and the selected spices need to be placed in the bottom of each. When choosing seasonings, keep in mind that ketchup itself contains a lot of flavor. Then lay out the cucumbers. The first layer should be vertical, and then as needed. Add garlic to the jars.

Now you can begin preparing the marinade. Add vinegar essence, sugar, ketchup, salt, mustard, and pepper to the water. Mix all ingredients well. Pour the mixture over the cucumbers in the jars.

Fill a basin with water and place the cucumber jars inside. Sterilize them for about 15 minutes. After that, the jars can be sealed. Turn the jars upside down and wrap them in a blanket. Once completely cool, the seals are ready for storage. Now you have cucumbers with chili ketchup for the winter in liter jars. Povarenok offers a ton of recipes for various winter snacks. Experiment, create, and delight your family with delicious dishes.

Cucumbers with chili ketchup for the winter in liter jars are considered an unusual recipe. Reviews are still scant, as few people know about this snack recipe. Most home cooks use their traditional preserves and are afraid to experiment. After all, familiar dishes sooner or later become boring, and you want to try something new.