Cucumbers with chili ketchup for the winter - 8 liter cans recipes

Cucumbers marinated with chili ketchup acquire a special tangy taste and piquancy, which distinguishes them favorably from those cooked with classic marinades. To make them even more pungent, it is worth adding fresh chili and garlic when preserving.

Crispy cucumbers with chili ketchup in liter jars

Cucumbers with spicy ketchup are crispy and savory and are great as an ingredient in meat salads. In addition, they can be served with other pickles to the festive table.

Cooking time: 3 hours 30 minutes.

Cooking time: 15 min.

Servings - 2 liter cans.

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  For this preparation, we choose small dense cucumbers, from which we remove the tips and put the vegetables in cool water for about 3 hours.
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  Put dill, currant leaf, parsley and horseradish leaf in a canning jar. Add a clove of peeled garlic and spices there.
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  Tamp the prepared vegetables and a little more dill and parsley on top.
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  Boil water and pour into a container with cucumbers, leave, covered with a lid, for 10 minutes. Pour the cucumber water into a saucepan, put one and a half teaspoons of salt there, as well as two tablespoons of chili ketchup and one of sugar. Heat until it boils over high heat, then reduce heat to medium and continue simmering for a couple of minutes. Then stop heating, add vinegar and stir the resulting marinade.
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  Pour the vegetables in the jars with the fragrant liquid up to the neck of the jar and seal. We leave the overturned workpieces in a warm place, covering them with a blanket. After completely cool, transfer for permanent storage in the cold.

Cucumbers with chili ketchup "Maheev" for the winter

In addition to chili ketchup, this recipe also uses chili peppers in pods, which gives the cucumbers a spice and piquancy. Pickled cucumbers turn out to be bright, crispy and surprisingly tasty.

Cooking time: 2 hours 20 minutes.

Cooking time: 10 min.

Servings - 5 liter cans.

Ingredients:

• Cucumber - 4.5 kg
• Chili ketchup "Maheev" - 8 tbsp.
• Dill - 1 bunch.
• Granulated sugar - 1 tbsp.
• Salt - 2 tablespoons
• Table vinegar 9% - 1 tbsp.
• Water - 7 tbsp.
• Garlic - 1 head.
• Chili pepper - 2 pcs.
• Bay leaves - 5 pcs.
• Horseradish (leaves) - 5 pcs.

Cooking process:

1. We wash the cucumbers, preferably small in size, cut off the ends and keep them in cool water for about 2 hours so that they remain bright in color after conservation and do not absorb too much marinade.
2. Sterilize the jars for the preparation and place coarsely chopped garlic, a few pieces of chili peppers, chopped horseradish leaves and chopped dill on the bottom of the container.
3. We place cucumbers on top so that there are no voids between them.
4. In a saucepan, mix water, 8 tablespoons of ketchup, as well as two teaspoons of salt, one tablespoon 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 by first turning them over, under a blanket in a warm room, and then rearranging the cucumbers for storage in the cold.

Pickled cucumbers with Torchin ketchup in liter jars

These cucumbers will become favorites on the table, as they are crispy and spicy. They are convenient to serve, because they are already cut, and besides, in this form, they are better saturated with marinade. Such cucumbers are prepared very quickly and does not require special cooking skills.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 2 liter cans.

Ingredients:

• Cucumber - 1.5 kg
• Water - 650 ml
• Bay leaf - 3 pcs.
• Black peppercorns - 20 pcs.
• Sugar - 0.5 tbsp.
• Salt - 1 tablespoon
• 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 put the cucumber pieces in them.
4. Remove the laurel leaf from the marinade and pour the prepared vegetables with it.
5. Place the jars on a cotton napkin, folded several times, in a large pot of boiling water and sterilize for about 5 minutes, and then seal with lids. Keep rolled jars upside down until they cool, then transfer them to the cold, where they will last longer.

Pickling cucumbers with chili ketchup without sterilization

A quick and easy way to prepare cucumbers that are crispy and spicy. They do not require many ingredients or complicated kitchen manipulations to prepare them, 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 cans.

Ingredients:

• Cucumber - 1.5 kg
• Water - 3 tbsp.
• Granulated sugar - 0.5 tbsp.
• Chili ketchup - 3 tablespoons
• Bay leaf - 4 pcs.
• Salt - 1 tablespoon
• Allspice peas - 5 pcs.
• Table vinegar (9%) - 0.5 tbsp.

Cooking process:

1. Wash small cucumbers and cut off the ends, dry and cut so that you get thick circles.
2. Arrange cucumbers in jars and pour boiling water over. Leave to infuse for 10 minutes, then drain the water, and repeat the procedure two more times.
3. In a saucepan, mix water with ketchup, sugar and salt, stir and keep on medium heat for about 5 minutes from the moment the boil starts. Then remove from heat and add the required amount of vinegar.
4. Put peppercorns and bay leaves in each jar for cucumbers, pour marinade over.
5. Close the jars tightly with lids and, turning over, allow to cool under a blanket at room temperature, and then transfer to a cool place for permanent storage. Bon Appetit!

Crispy cucumbers with ketchup and mustard seeds

The grains of mustard and chili make pickles spicy and incredibly appetizing. They complement meat salads and legumes well. In addition, such 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 cans.

Ingredients:

• Cucumber - 1.5 kg
• Dill (umbrella) - 2 pcs.
• Horseradish (leaf) - 2 pcs.
• Parsley - 6 branches.
• Garlic - 5 teeth
• Black peppercorns - 10 pcs.
• French mustard - 0.5 tsp
• Fresh chili to taste.

For the marinade:

• Water - 3 tbsp.
• Salt - 1 tablespoon
• Granulated sugar - 0.5 tablespoons
• Chili ketchup - 100 gr.
• Table vinegar 9% - 1 tbsp

Cooking process:

1. Rinse the cucumbers, cut off the ends and cover 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 hold them in the oven or microwave, or use a water bath. Pour boiling water over the lids.
3. In each jar, put peeled whole cloves of garlic, coarsely chopped parsley sprigs and horseradish leaves, mustard seeds, dill, peppercorns and large pieces of fresh chili. Arrange the cucumbers tightly and add some more parsley leaves and horseradish on top, as well as an umbrella of dill. Pour boiling water over the contents of the jar and let it brew for 15 minutes.
4. Drain the water into a saucepan, put the ketchup, salt and the required amount of sugar there. Stir and simmer until the marinade boils. Remove from heat and pour in vinegar.
5. Pour cucumbers with ready-made marinade, place the jars in a saucepan with a thick bottom 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 with a medium boil of water in a saucepan. Close jars of 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

Cucumbers according to this recipe are pickled without vinegar, but at the same time they are crispy and tasty. Chili peppers and ketchup add flavor, pungency and piquancy to them. They are easy to cook and can be stored at any temperature.

Cooking time: 3 hours 20 minutes.

Cooking time: 10 min.

Servings - 3 liter cans.

Ingredients:

• Cucumber - 2 kg
• Dill (twigs, umbrellas) - 3 pcs.
• Citric acid - 1 tsp
• Currant leaf - 4 pcs.
• Cherry leaf - 3 pcs.
• Chili ketchup - 3 tablespoons
• Hot chili pepper - 1 pc.
• Allspice peas - 5 pcs.
• Garlic - 5 teeth
• Granulated sugar - 3 tablespoons
• Salt - 2 tablespoons
• Water - 1.5 l

Cooking process:

1. Wash cucumbers and cut off the ends at each. Soak them in cool water for several hours so that after conservation they do not absorb too much marinade.
2. In sterilized jars, put cherry and currant leaves, peeled garlic and chili peppers, which must be cut into large pieces, as well as allspice.
3. Place the cucumbers on top and pour boiling water over them, leave for 15-20 minutes to infuse. Then drain the water and repeat the procedure with boiling water twice more.
4. After that, in a saucepan, mix water, salt, sugar, chili ketchup 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 over the contents of the jars.
5. Cork jars of cucumbers tightly, turn over, and wait until cool, covering with a blanket. After that, such blanks 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 pickles, and chili ketchup makes them savory. They turn out to be crispy and mouth-watering, worthy of a festive table at home.

Cooking time: 2 hours 30 minutes.

Cooking time: 10 min.

Servings - 1 liter can.

Ingredients:

• Cucumber - 600 gr.
• Granulated sugar - 2 tablespoons
• Salt - 1 tsp
• Chili ketchup - 2 tablespoons
• Garlic - 4 teeth.
• Table vinegar 6% - 3 tablespoons
• Allspice peas - to taste.
• Bay leaf - 2 pcs.

Cooking process:

1. Rinse the cucumbers and get rid of the ends, cut them lengthwise. Pour vegetables with cool water and let them brew for several hours.
2. Chop the garlic with a knife or grater, put cucumbers in jars, sprinkle with garlic.
3. Pour boiling water over the contents of the jars and leave for 20 minutes.
4. In a saucepan, dissolve sugar and salt in water, 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 cans, and instead pour the cucumbers with the resulting marinade. Cork the workpieces tightly, turn them over, and let them cool in a warm room under a blanket. Then store the savory cucumbers in a cool place.

Canning cucumbers with chili ketchup and vinegar

Pickled apple cider vinegar makes it more flavorful and enhances the flavor of canned cucumbers. It pairs well with chili peppers in ketchup and softens the spiciness.

Cooking time: 2 hours 40 minutes.

Cooking time: 10 min.

Servings - 1 liter can.

Ingredients:

• Cucumber - 0.5 kg
• Chili ketchup - 6 tablespoons
• Apple cider vinegar - 3 tablespoons
• Granulated sugar - 3 tablespoons
• 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 need to be placed in cool water for several hours, and then dry them and remove the tails.
2. In a saucepan, mix water with vinegar, salt and sugar, bring to a boil and pour in ketchup, let simmer for about 5-7 minutes.
3. Sterilize containers for preservation in a water bath, in an oven or microwave.
4. Put the thinly sliced ​​garlic, leaves and seasonings in prepared jars. Place the cucumbers vertically on top so that they fit snugly together.
5. Pour the marinade over the cucumbers and cover. Put them on sterilization and warm up for 15-20 minutes with medium boiling water.
6. Close 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!