Pickled cucumbers with chili ketchup. Cucumbers in Chili ketchup (for the winter)

step by step recipe with photo

Crispy, dense cucumbers are a classic snack that is suitable for all dishes and uplifting in any situation. The use of chili ketchup in canning is a successful innovation that allows you to give the vegetables a different taste, and the marinade - an amazing amber color.

Harvesting involves the selection of tight cucumbers of small size. A curly knife works wonders: with its help, each slice becomes a real work of art.

The optimally selected ratio of spicy ketchup "Torchin" and vinegar would ensure long-term preservation of the blanks if they were not taken away long before spring.

Ingredients

• cucumbers 1.5 kg
• water 650 ml
• sugar 0.5 tbsp.
• chili sauce 150 g
• bay leaf 2-3 pcs.
• black peppercorns 20 pcs.
• salt 1 tbsp. l.
• table vinegar 0.5 tbsp.

Yield: 5 jars with a capacity of 480 ml

Cooking

1. Use small to medium sized cucumbers with firm texture and no signs of spoilage. It is better not to use large fruits, as they contain large seeds. Pour purchased vegetables before canning cold water for a few hours. Change the water several times during the soaking period. Drain water, rinse vegetables well. Trim the ponytails on both sides. Cut into rings 5-7 mm high.

2. Prepare a spicy chili sauce marinade. Add all the spices and table vinegar to the cooking container. Stir with a spoon and send to the fire. Let the spice mixture come to a boil. After boiling, cook for 2-3 minutes. Make the fire moderate so that the mass gurgles slightly.

3. Rinse jars with lids. Sterilize. Boil the lids in boiling water for 5-8 minutes. Divide chopped cucumbers into sterilized containers. Shake so that the cucumbers fit snugly together.

4. Pour hot marinade into jars. To prevent the jar from cracking, put a spoon in the jar and pour the boiled marinade on it. If the marinade is not enough, make another serving. Cover jars with sterile lids. Transfer to a sterilization jar. Line the bottom with a tissue paper. Boil 15 minutes from the moment of boiling.

5. Carefully remove the jars from the pan and seal tightly with lids. Flip. Take a warm blanket and wrap it up well. Leave until completely cool.

Have you long dreamed of cooking cucumbers with ketchup for the winter, but could not find a suitable recipe with a photo? Then our collection of delicious ways to prepare homemade vegetable rolls will help you. Do you want to make spicy cucumbers with a spicy taste? Try the chili sauce version. No desire to sterilize seams and spend the whole day at the stove? So you will like the recipe for spicy, crispy cucumbers without sterilization. In general, choose the method to your taste, cook with pleasure and delight your family with original homemade preservation.

Pickled cucumbers with ketchup for the winter - a recipe with a photo

Cucumbers with ketchup for the winter can not only be simply preserved, but also pickled. In order for the dish to turn out juicy and piquantly spicy, one glass of vinegar is added to the brine. Suitable and ordinary table, and more delicate apple, and exotic wine. When using the first option, cucumbers will have a light, pleasant sourness, and with the second and third types they will acquire special tenderness and a delicate fruity aroma.

Delicious and tender cucumbers with ketchup for the winter can be prepared even without sterilization. The destruction of bacteria and the natural preservation of vegetables are carried out thanks to the triple treatment of cucumbers with boiling brine. Banks are stored in a cool place for as long as sterilized ones, they do not explode and do not become cloudy even if they stand for more than a year.

Ingredients for a ketchup recipe without sterilization for winter

• cucumbers - 3 kg
• ketchup - 9 tbsp
• salt - 150 g
• sugar - 100 g
• vinegar - 120 ml
• garlic - 6 cloves
• dill - 5 umbrellas
• black peppercorns - 15 pcs

Step-by-step instructions on how to roll cucumbers in ketchup without sterilization

1. At the bottom of clean, dry jars, put black peppercorns, dill umbrellas and garlic cloves.
2. Wash cucumbers well and soak in cold water for 4 hours. Then take it out of the water, dry it and push it tightly into jars with spices.
3. Boil water, pour over cucumbers, leave for 3-5 minutes, and then drain and set aside. She won't be needed anymore.
4. Bring new clean water to a boil, pour over jars of cucumbers and let it brew for 15-20 minutes. Then pour it into a saucepan, add salt and sugar, add ketchup and boil. When the liquid begins to actively bubble, add vinegar and boil for 2-3 minutes.
5. Pour cucumbers with ready-made marinade and quickly roll up with screw or iron lids. Cool naturally and store in a cool, dry place.

Spicy cucumbers with chili ketchup for the winter - recipe

This recipe tells how to make cucumbers with chili ketchup for the winter. A dish prepared in this way turns out to be vigorously spicy, spicy and spicy. Vegetables are completely saturated with a rich marinade and acquire a light tomato-burning flavor. If you want to enhance this shade, you can replace the mustard powder with ground cayenne pepper and fully enjoy the truly “fiery” cucumbers.

Ingredients for the recipe for cooking hot cucumbers in chili ketchup

• cucumbers - 2 kg
• allspice peas - 16 pcs
• mustard powder - 2 tsp
• filtered water - 5 tbsp
• bay leaf - 5 pcs
• blackcurrant leaf - 10 pcs
• sugar - 2 tbsp
• chili ketchup - 250 ml
• vinegar - 1 tbsp
• salt - 2 tbsp
• horseradish root - 150 g
• dill greens - 1/3 bunch

Step-by-step instructions for the recipe for cucumbers with chili ketchup

1. Wash medium-sized fresh cucumbers thoroughly and soak for 2-3 hours in cold water. Then discard in a colander, drain off excess liquid and pat dry with a kitchen towel.
2. In sterilized jars, put allspice peas, laurel, horseradish root, chopped into thin rings, dry mustard, washed blackcurrant leaves and dill sprigs. Sprinkle with spices on top and stuff with cucumbers tightly.
3. In a deep enamel saucepan, combine water at room temperature, hot chili ketchup, vinegar, sugar and salt. Mix well and heat over medium heat. When the liquid begins to boil, pour the marinade into jars of cucumbers, sterilize for the required amount of time (depending on the volume of the container) and quickly roll up.
4. Turn upside down, wrap with a thick cloth or blanket and cool completely. Then store in a dry, cool place.

Crispy cucumbers with ketchup for the winter - a recipe with a photo

In order for cucumbers with ketchup, harvested for the winter, to acquire a characteristic, dense texture and a pronounced crunch, in addition to traditional horseradish, celery root and cherry leaf are added to jars. Thanks to these components, vegetables retain their juiciness and natural freshness.

Ingredients for a recipe for making crispy cucumbers for the winter

• filtered water - 3 tbsp
• medium-sized cucumbers - 1.3 kg
• salt - 1.5 tbsp
• ketchup "BBQ" - 200 ml
• sugar - 2 tsp
• wine vinegar - 2 tsp
• horseradish root - 50 g
• dill umbrellas - 2 pcs
• cherry leaf - 4 pcs
• allspice - 6 peas
• celery root - 50 g

Step-by-step instructions on how to make delicious preservation for the winter

1. Wash the cucumbers, remove the inflorescences and ponytails and soak in very cold water. After 2 hours, drain the water and place the vegetables in fresh water for another 2 hours. Then take it out and dry it on a kitchen towel.
2. Wash the root of horseradish and celery, chop into thin rings and put on the bottom of sterilized jars. Add allspice peas and half of the entire serving of greens.
3. Fill the jar to the top with cucumbers, shifting them with the remaining herbs and lightly sprinkling with spices. Pour boiling water over vegetables, cover with lids and leave on the table for 13-15 minutes. Then drain the cucumber water back into the pan, boil again, pour over the cucumbers again and wait another quarter of an hour.
4. Drain the cucumber liquid into the pan for the third time, add salt and sugar, add ketchup and boil the brine for about 30 seconds.
5. At the end, add vinegar, stir and pour jars of cucumbers. Quickly roll up, turn upside down and wrap thick cloth. When the preservation is completely cool, store in the cellar.

The original video recipe for harvesting cucumbers for the winter with chili ketchup

Delicious crispy cucumbers with chili ketchup for the winter are offered by the author of the video. The recipe, in addition to traditional ingredients, includes ingredients such as white mustard and coriander seeds. The calculation of products is given for one liter jar. If desired, cucumbers with ketchup for the winter can be made without sterilization, as described in the recipe with the photo a little higher.

In what form do you like cucumbers the most?

During the conservation season, you really want to prepare delicious preparations for the future, which you can enjoy with your family, and you will not be ashamed to treat guests, and at cost they will not be expensive. These include the recipe: cucumbers with chili ketchup for the winter without sterilization in liter jars. (By the way, we give two options, also with sterilization).

Here is one of those versatile recipes. I am sure that a lot of people heard about it and even tried it as a snack somewhere at a party or with potatoes at home in the winter cold. And whoever hasn’t tried it, I highly recommend trying pickled cucumbers with chili ketchup for the winter, you won’t regret it. These cucumbers are perfect for - look at the step-by-step recipe for their preparation, very tasty !!

cucumbers;
Umbrella dill - 7 pcs;
Bay leaf - 7 pcs;
Allspice - 7 pcs
Black peppercorns - 1 pc;
Garlic - 7 tooth;

For marinade:

Water - 1.4 l
Chili ketchup - 1 pack (300 gr);
Sugar - 1 tbsp;
Salt - 2 tbsp. Lodge;
Vinegar - 1 tbsp; (0.5 cup in the second option)

It is advisable to take cucumbers smaller, then the workpiece will turn out to be much tastier.
The recipe is for 7 liter jars.

Cucumbers need to be thoroughly washed in several waters, pour them with cold (the coldest!) Water and let them infuse, this must be done so that the cucumbers take in the liquid that they need. If this is not done, then already in the clogged jar, the cucumbers will begin to remove liquid into themselves, increase in volume and the jar will simply explode, and your time, effort and money will be wasted.

All the spices, and these are: dill umbrella, black and allspice, garlic, parsley, put in jars, put on the bottom. The dill umbrella needs to be washed.

Arrange cucumbers tightly in jars.

Now you need to prepare the marinade. Pour water into a saucepan, add salt and sugar, and squeeze chili ketchup from the bag. Mix everything well so that the sugar does not burn to the pan during heating, put on fire and let it boil. Remove everything from the fire, pour in the vinegar, stir with a ladle.

Now the hot marinade needs to be carefully poured into jars, corked with clean sterile lids.

Pour a little water into a large pot in which you will sterilize, put a neatly clean kitchen towel or some old cloth on the bottom of the pan, but it must be clean, put the jars, add water. There should be enough water so that the jars are in the water up to the "belt" (where the jar tapers to the top). We turn on the fire, sterilize cucumbers with chili ketchup for the winter 15 minutes after boiling, do not miss the moment when it boils, remove the fire to a small one (but so that the bubbles go in the water).

Then get the jars from the water with a special tack, so as not to burn your hands, and roll them up.
Now it remains to turn all the jars upside down and wrap them in a blanket. The next day they can already be moved to the basement, before winter.

Without sterilization

We gave a recipe with sterilization, because vinegar is not enough, for many it is important, but if you want to close cucumbers with chili ketchup for the winter without sterilization, increase the amount of vinegar to half a glass per serving and safely close it like this: first pour boiling water over prepared jars of cucumbers steep, let stand for 5-10 minutes, drain the water into a saucepan. Boil the same water again, pour it again, let it stand for a while. Drain again, now add salt, sugar, vinegar to this water, as soon as it boils, after a minute you can pour it into jars, cork, and wrap.

Recently, in author's and private kitchens, they began to practice such a recipe as cucumbers with chili ketchup for the winter in liter jars. It would seem, how else can you diversify the classics - the very recipes that have long been settled and look almost perfect?

However, time dictates its own, and the advantages of such an interesting pickling technology are obvious - the cucumbers are very dense, crispy, with delicate sourness and a pleasant slightly spicy taste. That's just ketchup you need to choose the right one - exclusively natural, tasty.

A selection of simple and delicious recipes pickling cucumbers with chili ketchup for the winter is presented below.

Pickled cucumbers with chili ketchup - a great preparation for the winter

To reproduce this simple recipe cooking cucumbers in chili ketchup, we need the following products (based on 4 liter jars):

Ingredients

• medium-sized cucumbers (up to 10 cm in length) - 600 g;
• chili ketchup (only high-quality, natural products) - 1 pack (300 g);
• horseradish leaf;
• 3 cloves of garlic;
• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• vinegar 9% - 5 tablespoons;
• a few bay leaves;
• a few peas of allspice;
• 2-3 umbrellas of dill.

We will act like this:

Step 1. We pre-soak the cucumbers for 3-4 hours in cold water, but the jars do not need to be sterilized - more on that later. We put the fruits in a jar quite tightly, as shown in the photo. At the same stage, lay the garlic, dill and horseradish leaves.

Step 2. Prepare the marinade. To do this, pour 2 liters of water into the pan and dissolve all the spices in it - i.e. salt, sugar, vinegar and chili ketchup.

Step 3. We take a pan, put a towel from any material there and put jars of fruits. Pour the marinade into them to the top.

Step 4. Cover with lids (loosely), pour water into the pan and hold for 10-15 minutes with boiling water.

Step 5. Immediately roll up the jars, and then let them cool gradually for 2-3 days (keep under a warm cloth). After that, we put it in the refrigerator and wait 1 month - after this time the product will be completely ready.

Step 6. It turns out very appetizing, and most importantly - crispy cucumbers. After opening the jar, it is advisable to use them within 1 week.

Fundamentally, the technology for preparing cucumbers with chili is no different from the usual one. And here it is appropriate to talk about pickling, and not about salting.

The fact is that ketchup always contains acid (usually acetic), and according to technology, in such cases, a little table vinegar should be added. And since there is acid in the recipe, and even 2 more times, we will call this cooking process pickling, and not salting (when one salt is used).

Of course, it is better to see once than hear a hundred times, so to clarify all important details it will be useful for housewives to watch a video that describes in detail the technology for preparing pickled cucumbers with ketchup.

Cucumbers in chili sauce for the winter with mustard: recipe with photo

Why not combine this interesting recipe with the classic option when cucumbers are cooked in a mustard marinade?

For these purposes, you can use both mustard seeds (a tablespoon per liter jar) and mustard powder (1.5 large spoons per liter). Or you can mix these components together - then the finished product will turn out to be especially sharp, i.e. for an amateur.

Components per liter jar of cucumbers

• cucumbers - 600 g;
• chili ketchup - 4 tablespoons;
• mustard - 1 tablespoon (or 1.5 large spoons of mustard powder);
• water - 0.5 l;
• sugar - 1 teaspoon;
• 5-7 peas of allspice;
• horseradish - 1 leaf;
• dill - 2 umbrellas;
• garlic - 4 cloves.

How to cook cucumbers with ketchup according to this recipe

Step 1. Soak the vegetables in cold water for 3-4 hours, cut off the ends and put them in pre-sterilized jars along with garlic and horseradish.

Step 2. We prepare the marinade - add all the spices, as well as the ketchup and mustard itself, dissolve, bring to a boil and remove from heat.

Step 3. Fill the marinade to the top so that it completely covers the surface of the fruit.

Pickled cucumbers with chili ketchup and mustard - in liter jars

Step 5. We cover with a warm cloth, let it cool for 2-3 days, and then put it in the refrigerator or cellar for storage for the winter.

Cucumbers with chili ketchup for the winter in liter jars without sterilization

Indeed, in some cases it is not necessary to sterilize jars. An excellent antiseptic role during preservation is played not only by salt and vinegar, but also by substances that carry a sharp aftertaste. These are the components of the chili ketchup itself, as well as the substances that make up ordinary onions.

Let's try to cook canned cucumbers with chili ketchup and regular onions- not white or Yalta, but with a brown skin, because it is in it that the maximum amount of "caustic" substances is present.

Ingredients per liter jar

• cucumbers - 600 g;
• water - the same amount (0.6 l);
• 1 medium onion;
• garlic - 3 cloves;
• chili (for example, Maheev chili ketchup) - 4 tablespoons;
• salt - 1 large spoon without a slide;
• sugar - 1 teaspoon;
• 5-7 peas of allspice;
• table vinegar 9% - 1 tablespoon;
• horseradish - 1 leaf;
• dill - 2 umbrellas.

The recipe largely repeats the previous one - we act in this way:

How to cook cucumbers for the winter without sterilization

Step 1. We thoroughly wash the jars, or you can simply pour them over with boiling water and rinse with running water. We prepare cucumbers - as usual, they just need to be kept in cold water for 3-4 hours.

We put the cucumbers in jars along with chopped garlic and herbs. Do not forget to add the onion - it can be cut into thin half rings and also put in a container.

Step 2. We prepare the marinade in exactly the same way - we put all the spices and ketchup in 0.6 liters of boiling water. Pour jars with this marinade.

Step 3. We cool under the covers very slowly, after 2-3 days we put it in the refrigerator or cellar for the winter.

Canned cucumbers in chili ketchup "Maheev"

Such cucumbers can be used in cooking traditional dishes- hodgepodge, pickle, vinaigrette and other snacks. And of course, they can be served simply as an addition to any side dish, especially boiled potatoes.

How to preserve cucumbers with chili ketchup for the winter without sterilization: video

Bon appetit!

Probably, every housewife has her own arsenal of time-tested recipes for winter preparations. But those who love unusual flavor combinations and culinary experiments, sooner or later begin to replenish their collection of proven traditional recipes with new items. One of these modern recipes can be called cucumbers with ketchup for the winter. Crispy, spicy pickled cucumbers with a bright, interesting taste have gained popularity quite rapidly. And with each new season, more and more housewives discover this amazing combination. In our article today, you will find several different variations of cucumbers with ketchup: without sterilization, crispy, spicy, with chili ketchup. We are sure that at least one of them will definitely take pride of place in your culinary collection of recipes.

Pickled cucumbers with ketchup, recipe with photo

Do not believe those who claim that preparing cucumbers with ketchup for the winter is a boring and long task. In fact, pickled cucumbers with ketchup, the recipe with a photo of which you will find below, do not differ in their technology and cooking time from ordinary pickles for the winter. The only difference is the use of ketchup-based marinade, which adds spice to the finished snack.

Ingredients for pickled cucumbers per liter jar

• cucumbers - 800 gr.
• ketchup - 3 tbsp. l.
• salt - 1 tbsp. l.
• sugar - 100 gr.
• water - 600 ml.
• garlic - 2-3 cloves
• vinegar 9% - 75 ml.
• carnation
• coriander
• allspice
• mustard
• greenery

Step-by-step instructions for cooking cucumbers with ketchup for the winter

1. My cucumbers and cut off the "butt". Try to choose the same size vegetables - so they fit more compactly in the jar.

   
   

2. Peel the garlic and cut into several pieces.

   
   

3. At the bottom of a clean sterilized dry jar, lay out fresh herbs to taste. It can be dill, currant and grape leaves, horseradish.

   
   

4. After we fall asleep spices. The amount and composition of spices can be varied according to your taste. In our case, about half a teaspoon of coriander, mustard and a couple of peas of pepper and cloves were used.

   
   

5. Then lay out the cucumbers. It is most convenient to place vegetables vertically, tightly to each other, moving in a circle.

   
   

6. We turn to the preparation of the marinade: pour salt and sugar into cold water, mix.

   
   

7. Add tomato sauce, stir and put on a slow fire.

   
   

8. Bring the marinade to a boil. As soon as bubbles begin to appear on its surface, pour in the vinegar and continue to cook for about ten minutes.

   
   

9. Pour the cucumbers with hot marinade and cover with a lid. Let stand for 20-30 minutes.

   
   

   
   

10. Now it remains only to sterilize the cucumbers. To do this, put a kitchen towel on the bottom of the pan and pour boiling water. We put a jar of pickled cucumbers in a saucepan and send it to the stove. Bring to a boil and sterilize for about 15-20 minutes. We cork the finished snack with a lid, turn it upside down and send it to cool in a warm blanket. photo 11

Crispy cucumbers with ketchup for the winter, recipe

Many people love pickles not so much for their spicy taste, but for the opportunity to crunch them with appetite at the dinner table. But few people know that crispy cucumbers with ketchup for the winter, the recipe of which you will find below, are much easier to cook than ordinary pickled pickles. The fact is that it is precisely thanks to the characteristics of the marinade and the set of herbs that are used in this recipe that the cucumbers are incredibly crispy and strong.

Ingredients for crispy cucumbers with ketchup for the winter

• cucumbers - 1 kg
• water - 800 ml.
• ketchup - 100 gr.
• salt - 1 tbsp. l.
• sugar - 80 gr.
• vinegar - 150 ml
• currant leaves
• oak leaves
• horseradish leaves

Step-by-step instructions for cooking cucumbers with ketchups that crunch

1. The most important condition, thanks to which you can be sure that the cucumbers will turn out crispy, is the right vegetables. Cucumbers should be small, young and firm. They need to be washed and trimmed at the ends.
2. Glass containers should be thoroughly washed with soda, sterilized and wiped dry.
3. At the bottom of the jars you need to lay out the leaves: horseradish, currant, oak. Such a set of herbs also plays an important role in the pickling process, as their tannins allow the vegetables to keep their shape and prevent them from softening.
4. Put cucumbers in jars.
5. Then you should do the brine. Pour sugar, salt, vinegar and sauce into the water. Mix everything and bring to a boil.
6. Pour hot marinade over and cover. Let stand 20 minutes.
7. Put a towel on the bottom of the pan, set the jars and pour boiling water to about half way. Put on fire and boil for 15-20 minutes. Close the lids, turn over and let cool in a warm blanket.

Cucumbers with ketchup for the winter without sterilization, recipe

If you think that you cannot cook cucumbers with ketchup for the winter without sterilization, then you are mistaken. Our next recipe is a direct confirmation of this. Ready-made cucumbers with ketchup without sterilization cannot be distinguished by taste from traditional ones. But in time they cook much faster.

Ingredients for cucumbers in ketchup without sterilization

• cucumbers - 3 kg
• water - 200 ml
• salt - 1.5 tbsp. l.
• sugar - 180 gr.
• vinegar - 150 ml
• ketchup - 250 gr.
• garlic - 2 cloves
• dill

Instructions for making pickled cucumbers in ketchup marinade

1. Wash the cucumbers, cut off the "butt" and lightly dry.
2. Put dill and garlic in clean jars. Then add cucumbers, laying them vertically.
3. In a small saucepan with water, combine tomato sauce, vinegar, sugar and salt. Bring the marinade to a boil and remove the foam.
4. Bring about 3 liters of water to a boil and pour into jars. Let it brew for 5 minutes and drain. Bring the brine back to a boil and pour over the jars for 10 minutes. Drain water and add hot marinade.
5. Seal with lids and turn upside down. Let cool at room temperature.

Recipe for cucumbers with chili ketchup for the winter in jars

Chili ketchup is the choice of those who prefer spicy pickles. In fact, the recipe for cucumbers with chili ketchup for the winter in jars differs precisely in the use of this spicy marinade in the cooking process.

Ingredients for Spicy Cucumbers with Chili Ketchup

• cucumbers -1 kg
• chili ketchup - 200 ml.
• sugar - 1 cup
• vinegar - 200 ml.
• salt - 1 tbsp. l.
• dill umbrellas
• peppercorns
• garlic

Step-by-step instructions on how to pickle cucumbers with spicy chili ketchup

1. Prepare vegetables as in the recipes above.
2. Put pepper, garlic and dill umbrellas on the bottom of the jars. Add cucumbers.
3. Boil marinade from chili ketchup, salt, sugar, vinegar and water.
4. Pour hot marinade and sterilize in a water bath for 15 minutes. Cork with lids.

Spicy cucumbers with ketchup for the winter, video recipe

You can find another option on how to cook spicy cucumbers with ketchup for the winter in the video recipe below. This appetizer will definitely appeal to all lovers of spicy!