Pickled cucumbers with chili ketchup

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make cucumbers with chili ketchup? Prepare all the necessary products. Take fresh cucumbers, recently harvested, small in size, with pimples - such greens are ideal for pickling. Ketchup needs to be spicy, chili ketchup, but you can adjust its spiciness yourself to your taste. You will learn all the subtleties of winter preparations by reading an article on this topic . Link at the end of this recipe.

2. STEP 2

   

   If you don’t know how fresh your cucumbers are, then put them in ice water for 2-3 hours - this will give the cucumbers elasticity.

3. STEP 3

   

   Sterilize the jars in any convenient way. I pour some water into the jars and put them in the microwave for 5-7 minutes. But it is quite possible to sterilize them in the oven at 100 degrees for 10-15 minutes. Or put a spoon in each jar to prevent it from bursting and pour in a little boiling water, leave for 5 minutes, then pour out the water. You can also sterilize by holding the jars over steam. Boil the lids for 5 minutes.

4. STEP 4

   

   Place peeled garlic cloves in each jar, the amount to suit your taste.

5. STEP 5

   

   Add allspice or black peppercorns, as well as bay leaves. This is a classic set of seasonings for pickling cucumbers, but if you wish, you can add dill umbrellas, horseradish leaves, cherries, currants, chili pepper rings, tarragon and everything you like in marinades.

6. STEP 6

   

   Wash the cucumbers and place them tightly in a jar. The butts of cucumbers can be cut off, but I don’t do this - I cut them off just before serving.

7. STEP 7

   

   Boil the water.

8. STEP 8

   

   Pour over the cucumbers, cover with lids and leave for 10 minutes.

9. STEP 9

   

   Then drain the water from the jar and put it back on the fire, add salt and sugar at the rate of 2 tablespoons of salt and sugar per 1 liter of water.

10. STEP 10

    

    Add chili ketchup.

11. STEP 11

    

    Pour in vinegar. I use 6-9% vinegar. If you have essence, dilute it with water in a ratio of 1 to 8.

12. STEP 12

    

    Bring the marinade to a boil.

13. STEP 13

    

    And pour over the cucumbers.

14. STEP 14

    

    Close with screw caps or roll up.

15. STEP 15

    

    Turn over, cover the jars and leave until completely cool. No sterilization required. Such cucumbers are perfectly stored in apartment conditions.

16. STEP 16

    

    Before use, cucumbers must steep for at least a month. Bon appetit!

Comments on the recipe

Anyutka

10.11.2023

4.8

And I cover the cucumbers in tomato juice. Also a good option.

Maria

10.11.2023

4.5

Thank you for sharing a good recipe! This is the second year I’ve been sealing cucumbers using this recipe and I can confirm that they turn out crispy, moderately spicy and very tasty! Only my recipe calls for sterilizing jars for 10 minutes. The first time I added less ketchup, I was afraid that it would turn out too spicy, but then I realized that everything needed to be done according to the recipe. And one more thing - I cut larger cucumbers lengthwise, but not all the way (as for lightly salted ones). I now recommend this recipe to all my friends - the cucumbers turn out just great!

glavbyx

10.11.2023

4.5

Yes, these cucumbers are just super

glavbyx

10.11.2023

4.7

and sometimes I cut it into circles and put it in a jar, it turns out ready-cut, but this is if the cucumbers are very large

Stephanie

10.11.2023

5

Wonderful recipe, I’ll definitely make at least three jars.

alba77

10.11.2023

4.7

The cucumbers turned out delicious. I will make them again.

Sok-elena

10.11.2023

4.5

Isn't there a lot of salt? For a liter of water, 2 tbsp salt and 2 tbsp sugar?